41 Best Meat Recipes for Dinner

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chicken Zucchini Pasta

Chicken Zucchini Pasta (Low Calorie, High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘3’, ‘3 plates’]

Bring in Asian flavors with this low-calorie, high protein chicken zucchini pasta. It’s sweet, umami, and spiced.

Ingredients

• 1 chicken breast (cubed)
• 2 tbsp olive oil
• 2 white onions (spiralized)
• 4 small zucchini (spiralized)
• 4 tbsp soy sauce (low sodium)
• 2 tbsp honey
• 3 garlic cloves (minced)
• 2 tsp fresh ginger (grated)
• 1 tsp cornstarch
• 1 tbsp sesame oil

Instructions

1. First, pat dry spiralized zucchini with a paper towel.
2. Heat olive oil in a wok over medium heat and add in the chicken. Cook for 3 minutes.
3. Add onions and cook for 4-5 minutes until they’re tender. Make sure you’re stirring throughout the whole time.
4. Stir spiralized zucchini and continue cooking for another 2 minutes or so.
5. While cooking, combine together the sauce ingredients in a separate bowl.
6. Add in the sauce, stir and continue cooking for another 5 minutes until zucchini is tender and chicken is cooked, and the sauce has thickened a little bit.
7. If there is still too much liquid, just add in more cornstarch.

2. Oklahoma Onion Burgers

Oklahoma Onion Burger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

The sweetness from juicy caramelized onions paired with a juicy, savory ground beef is just unbeatable when you sink your teeth in. Top this Oklahoma Onion Burger with all of your favorite toppings and it becomes truly drool worthy.

Ingredients

• 1 lbs ground beef
• 1 packet onion seasoning (Lipton Recipe Secrets)
• 1 tbsp jalapeño (diced)
• 2 tsp Worcestershire sauce
• 1/2 cup white onion (diced)
• cooking spray
• 4 burger buns (brioche)
• 4 slices Pepper Jack cheese
• 1 small white onion
• tomatoes
• sliced pickles
• shredded lettuce
• mayo

Instructions

1. Finely dice the jalapeño and white onion.
2. In a mixing bowl, mix together ground beef, onion seasoning, diced jalapeño, white onion, and Worcestershire sauce until combined.
3. Then, use your hands to form the burger mixture into 4 equally sized patties. You want your patties about ½ an inch thick.
4. Heat a skillet to medium heat and spray with cooking spray. Sauté burgers for roughly 5 minutes on each side (or until burgers reach an internal temperature of at least 140°F.)
5. Two minutes prior to removing the burger patties from the heat, top each burger with a slice of cheese. Allow time for the cheese to melt onto the burger. If it isn’t melting, you can place a lid on top of the skillet to trap the heat and help the cheese get ooey gooey quicker.
6. Remove the burgers from the skillet, add to a toasted bun and assemble with desired toppings. I like to add mayo, diced tomato, shredded lettuce with a brioche bun.

3. Creamy Tuscan Chicken Orzo

Creamy Tuscan Chicken Orzo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

This one-pan creamy Tuscan chicken orzo with sundried tomatoes and spinach is an easy weeknight dinner that comes together in just 30 minutes!

Ingredients

• 1 tablespoon olive oil
• 2 large chicken breasts
• 2 tablespoons unsalted butter
• 1 large shallot (finely chopped)
• 3 cloves garlic (finely chopped)
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup sundried tomatoes
• 1 1/2 cups orzo
• 1/2 cup white cooking wine
• 2 teaspoons Dijon mustard (optional)
• 2 teaspoons fresh thyme
• 3 cups vegetable stock (substitute chicken stock or water)
• 1 cup heavy cream
• 3 cups fresh spinach (substitute 1 cup frozen spinach)
• 1/2 cup parmesan cheese
• 1/4 cup fresh basil (sliced)
• 2 teaspoons lemon juice

Instructions

1. Slice chicken breasts in half lengthwise so that they’re thinner and cook more quickly. Season lightly with salt and pepper.
2. In a large skillet or cast iron, heat the olive oil over medium-high heat. Sear the chicken breasts for 1-2 minutes on each side. Then remove and set aside.
3. Add in the butter, shallot, garlic, and red pepper flakes and cook for about 5 minutes, until soft and aromatic.
4. Then add in the sundried tomatoes and dry orzo and toast for 1-2 minutes, stirring frequently.
5. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
6. Stir in the Dijon mustard, fresh thyme, and vegetable broth. Bring to a boil and then reduce the heat to a simmer.
7. Place the chicken breasts back in the pan. Then cover and let simmer for 10-15 minutes (stirring occasionally so that the orzo doesn’t stick to the bottom of the pan) until both the orzo and chicken are fully cooked and most of the liquid is absorbed.
8. Remove the chicken breasts and thinly slice.
9. Then stir in the heavy cream, parmesan, spinach, basil, and lemon juice. Taste and add more salt and pepper if needed.
10. Top with the sliced chicken breasts and garnish with fresh basil!

4. Venison Teriyaki Stir Fry

Venison Teriyaki Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb venison strips
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/3 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 2 cups cooked white rice

Instructions

1. 1. Cook rice according to package; set aside.
2. 2. Heat a large skillet or wok with sesame oil; stir-fry venison 2-3 minutes until browned; remove from pan.
3. 3. Add onion, broccoli, and pepper; stir-fry 4-5 minutes until crisp-tender.
4. 4. Return venison; add garlic and ginger; stir to combine.
5. 5. In a small bowl whisk soy sauce, honey, and rice vinegar; pour over; simmer 2-3 minutes; add cornstarch slurry to thicken.
6. 6. Serve over cooked rice.

5. Stuffed Pepper Soup

How to Make Stuffed Pepper Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT1H · Yield: 8

How to Make Stuffed Pepper Soup is the perfect hearty and comforting soup the entire family will love. When this soup recipe is bubbling on the stove, the whole house will smell amazing.

Ingredients

• 2 pounds ground beef
• 1/2 cup chopped onion
• 1 garlic clove, pressed
• 6 cups water
• 1 large can tomato sauce (28 ounces)
• 1 large can diced tomatoes, undrained (28 ounces)
• 2 cups chopped green pepper
• 1/4 cup light brown sugar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons salt
• 2 beef bouillon cubes
• 1 teaspoon pepper
• 2 cups cooked long grain rice
• Chopped parsley for garnish

Instructions

1. In a Dutch oven (or heavy pot), cook the ground beef, chopped onion, and garlic over medium heat until no longer pink. Break the meat into crumbles as you cook. Then drain the ground beef when done.
2. Stir in the following 9 ingredients and bring to a boil. Reduce heat to simmer, uncovered for about 30 minutes until peppers are tender.
3. Add cooked rice to the Dutch oven and simmer for 10 minutes more. Be sure to stir occasionally, so the rice doesn’t stick to the bottom of the pan.
4. Serve the soup hot and garnish with chopped parsley.

6. Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 tortilla shells’]

Enjoy Mexican flavors with these healthy chicken sheet pan fajitas. A yummy, flavorful recipe the kids will love! Gluten-free and dairy-free.

Ingredients

• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 ½ lbs chicken breasts (boneless, skinless (cut into strips))
• 3 bell peppers (cut into strips (use whatever colors you want))
• 1 medium white onion (sliced)
• 1 lime (juiced)
• fresh cilantro (chopped)
• 12 small corn shells
• sour cream (grated cheese, guacamole, salsa (OPTIONAL))

Instructions

1. Preheat the oven to 400F and oil the baking sheet.
2. In a bowl, combine chilli powder, garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil.
3. Add chicken strips to the baking sheet, cover with the mix of olive oil and spices.
4. Add in the bell peppers, white onion and toss to combine.
5. Cook in the oven for around 20 minutes until the chicken is fully cooked.
6. Squeeze out the lime juice all over the sheet pan and sprinkle over chopped cilantro.
7. Serve in tortillas.

7. Sheet Pan Chicken Cauliflower

Sheet Pan Chicken and Cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT80M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken with cauliflower is spiced, extra rich in flavors, very easy to make, and yummy. The meal is great for meal prep, it’s high in protein, low carb, Paleo, Whole30, gluten-free, and dairy-free.

Ingredients

• 6 chicken thighs (boneless, skinless)
• 1/2 cup olive oil
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1 tbsp ground ginger
• 4 garlic cloves (minced)
• 3 tbsp olive oil
• 2 tsp garlic powder
• 1 large cauliflower head (or 2 small ones)
• Parsley (chopped)
• Dill (chopped)
• Red onion (thinly sliced)

Instructions

1. Preheat the oven to 400F.
2. In a large bowl, mix together olive oil, turmeric, paprika, cumin, cinnamon, ground ginger, and garlic. Coat the chicken in it and leave it for at least 30 minutes.
3. Rinse and cut your cauliflower head into florets.
4. In a separate bowl, mix together 3 tbsp olive oil and garlic powder. Toss cauliflower in it until it’s well coated.
5. Spread the cauliflower on a baking sheet, cover with chicken thighs, and make sure to pour all the oil in to cover some of the cauliflower too.
6. Roast in the oven for 30 minutes until the chicken is fully cooked.
7. Garnish with parsley, dill, and red onion.

8. Bulgogi

Ground Beef Bulgogi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT20M · Yield: 4

This delicious bulgogi bowl made with ground beef is easy to make and full of delicious flavor!

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion, diced
• 1-inch ginger, finely minced
• 2 cloves garlic, finely minced
• 1 pound lean ground beef
• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 2 teaspoons sesame oil
• 1 teaspoon red pepper flakes
• 3 green onions, diced
• 1 teaspoon sesame seeds
• Optional – shredded carrot, sliced cucumber, and sliced radishes to serve
• Serve with cooked brown rice or noodles

Instructions

1. Heat the olive oil in a dutch oven or large pot over medium-high heat. Once the oil is hot, add the onions and sauté them for 3 to 4 minutes or until lightly browned.
2. Add the ginger and garlic and sauté for 30 seconds, stirring often.
3. Add the ground beef, break it up with the back of a large spoon, and cook it for 5 minutes or until there is no pink remaining and it is crumbly.
4. Meanwhile, whisk together the soy sauce, brown sugar, sesame oil, and red pepper flakes.
5. Pour the soy mixture over the ground beef and stir to combine. Allow to cook for 2 minutes and then turn off the heat. Let the mixture sit for 1 to 2 minutes before serving. This will allow the sauce to thicken.
6. Add optional rice or noodles to bowls, then top with beef, green onions, shredded carrots, cucumber, radishes, and sesame seeds.

9. 3 Ingredient Chilli

3 Ingredient Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This easy 3-ingredient chili is thick, hearty, packed with flavor, and comes together in only 30 minutes!

Ingredients

• 1 pound lean ground beef
• 1 15.5 ounce can chili beans, undrained
• 1 14.5-ounce can chili style diced tomatoes

Instructions

1. Brown ground beef in a large pot over medium heat, using your spoon to break up the ground beef as it cooks. Drain grease, leaving behind about 1 Tablespoon of grease in the pot for added flavor if desired.
2. Stir in the chili beans and diced tomatoes. Bring to a boil, then lower the heat to medium-low and allow the chili to simmer for about 25 minutes.
3. Serve warm with your favorite chili toppings (sour cream, shredded cheese, corn chips, scallions, chives, etc).

10. Instant Pot Venison Roast

Instant Pot Venison Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT90M · Total: PT100M · Yield: [‘6’, ‘6 servings’]

This easy Instant Pot venison roast is cooked with potatoes, carrots, onions and mushrooms for a comforting winter meal.

Ingredients

• 1 tablespoon avocado oil
• 2 pound venison roast
• salt and pepper
• 1 cup red wine
• 1/2 cup beef broth
• 2 tablespoons balsamic vinegar
• 3 sprigs fresh rosemary
• 5 sprigs fresh thyme
• 1 1/2 pounds baby potatoes (scrubbed but left whole)
• 1/2 pound carrots (roughly chopped into 1 to 1.5″ pieces)
• 1 medium red onion (roughly chopped)
• 8 ounces crimini mushrooms (halved)

Instructions

1. Place avocado oil in the insert of the Instant Pot and turn to Sauté mode.
2. Liberally season the venison roast with salt and pepper on all sides. Once hot, add the roast to the Instant Pot and brown on all sides.
3. Turn the Instant Pot off, add the red wine, broth, balsamic vinegar and herbs.
4. Place the lid on the Instant Pot, set the valve to the “sealing” position and cook on Meat/Stew mode for 70 minutes.
5. After 70 minutes, quick release the pressure, open the lid and add the potatoes, carrots, onions and mushrooms.
6. Close the lid again, reset the valve to “sealing” and set on Manual mode for 12 minutes.
7. Quick release the pressure and remove the venison from the Instant Pot. Let rest on a cutting board for 5-10 minutes before slicing.
8. Place the sliced venison on a serving platter and scatter the vegetables around it. Spoon the red wine sauce from the bottom of the Instant Pot on top of the venison and transfer any additional sauce to a small bowl or gravy boat for serving.

11. Chicken Mango Lettuce Wraps

Easy Lettuce Wraps with Mango is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 Servings’]

These nutritious chicken lettuce wraps are quick and easy to make, packed with bold Asian-inspired flavors, and can be reheated well too for those who love to meal prep.

Ingredients

• 2 pounds skinless (boneless chicken breast, cut into 1/2-inch pieces)
• 1/4 C all-purpose flour
• 1/2 tsp salt
• 3 Tbsp sesame oil (divided)
• 6 Tbsp low sodium soy sauce
• 6 Tbsp seasoned rice vinegar
• 4 scallions (thinly sliced)
• 4 cloves garlic (minced)
• 2 Tbsp of peeled and minced fresh ginger
• 1, 10 oz bag frozen mango chunks*
• 16 large bibb lettuce leaves
• 1/4 C chopped fresh cilantro for topping
• optional: lime wedges for serving
• optional: salted peanuts (chopped for topping)

Instructions

1. Place chicken, flour, and salt into a gallon-sized zip-top bag, seal tightly, and shake vigorously until all pieces of chicken are coated evenly. Set aside.
2. In a large skillet, heat 1.5 Tbsp of sesame oil over medium heat. Add the chicken and pan-fry until lightly browned (5-8 minutes) and transfer to a bowl.
3. Add remaining sesame oil to the skillet. Add scallions, garlic, and ginger and cook until fragrant (about 1 minutes). Add the soy sauce and rice vinegar into the pan and scrape the bottom of the pan with your wooden spoon to loosen any residue (leave it in the pan, this is full of flavor!).
4. Add the chicken back into the skillet and cook until the chicken has reached an internal temperature of 165°F (about another 3-5 minutes).
5. Add mango pieces to the skillet and cook until thawed (about 1-2 minutes).
6. Remove from the heat, and spoon filling into lettuce leaves to serve.
7. Top with cilantro and enjoy!

12. Bacon Infused Beef Burgers

Bacon-Infused Beef Burgers With Fresh Ground Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: 10

These Bacon-Infused Beef Burgers are the perfect grilled burger. Find out how to make them, with fresh ground beef.

Ingredients

• 2 pounds chuck pot roast
• 1 pound applewood smoked bacon
• 1/4 teaspoon ground pepper
• 1/4 teaspoon garlic powder

Instructions

1. Cube your steak and put it in a bowl.
2. Dice your bacon and add it to the same bowl.
3. Sprinkle pepper and garlic powder over the meat and stir to combine.
4. Attach the coarse ground disc to the meat grinder attachment. Attach that to the stand mixer and grind the meat on 4-speed until all the meat is ground.
5. Grab a chunk of the meat and roll it into a tight ball.
6. Use a burger press to shape the ground meat patties. Be sure to dimple the meat.
7. Fire up your grill and cook the patties for 5 minutes on each side until the burger is cooked fully through.

13. Hamburger Casserole

Hamburger Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT20M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

Hamburger Casserole is an easy dinner idea made with ground beef, pasta, tomato sauce and cheese. This comforting casserole boasts a healthy dose of veggies, too! Serve it with a salad and garlic bread for a meal the whole family will love.

Ingredients

• 16 ounces rotini pasta (or other short pasta shape)
• 1 tablespoon olive oil
• 1 small yellow onion (chopped)
• 2 large carrots (chopped into ¼-inch pieces)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 pound ground beef
• 4 cloves garlic (minced)
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 15 ounce can tomato sauce
• 15 ounce can diced tomatoes
• 8 ounces shredded cheddar cheese (2 cups, divided)

Instructions

1. Preheat oven to 350° F. Lightly grease a 13×9-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain pasta into a colander, rinse, drain well and set aside.
3. Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion, carrots and bell peppers. Cook, stirring often, until carrots are tender, about 8 minutes.
4. Scoot the veggies to the edges of the pan and add the ground beef. Increase the heat to medium-high. Cook the beef, crumbling, until browned. Drain off any excess grease.
5. Add the minced garlic, Italian seasoning, garlic powder, salt and pepper. Cook, sitrring, for 30 seconds.
6. Stir in the tomato sauce and diced tomatoes.
7. Remove the pan from the heat. Then stir in ⅓ of the shredded cheese, followed by the cooked pasta.
8. Transfer to the prepared baking dish. Sprinkle the rest of the cheese over the top of the casserole.
9. Bake, uncovered, for 20 minutes, until the cheese is melted and lightly golden brown.

14. Sesame Chicken Stir Fry

Sweet and spicy sesame chicken stir fry recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT40M · Yield: [‘3’]

This sesame chicken is a sweet and spicy chicken stir fry recipe in which the chicken is stir-fried using less oil than the battered and fried (takeout) version. Make it juicy and saucy with a secret ingredient low-sugar sauce that has tons of flavor!

Ingredients

• 500 grams Boneless chicken ((1.1 pounds))
• 2 teaspoons Baking soda
• 1-1/2 tablespoons Soy sauce
• 1/2 tablespoon Oyster sauce
• 1 tablespoon Rice vinegar
• 2 teaspoons Sesame oil
• 1 teaspoon Chilli flakes
• 1 teaspoon Brown sugar
• 1/2 teaspoon pepper
• A pinch of salt
• 2 tablespoons Peanut oil
• 4 Garlic cloves (finely chopped)
• 2 tablespoons Sesame seeds (toasted)
• 2 tablespoons Chinese parsley (or green onions)

Instructions Tenderize chicken

1. Clean and chop the chicken breasts into 1-1/2 inch cubes. Add baking soda and mix well. Let it soak for 20 minutes.
2. After 20 to 30 minutes, rinse the chicken cubes a couple of times and pat them dry with kitchen towels.

Marinate the chicken

1. Whisk all ingredients for the marinade until the solids dissolve.
2. Add to the chicken, mix well and let it marinate for 10 minutes or longer, while you prepare the rest of the ingredients.

Sweet and spicy chicken stir-fry

1. Heat peanut oil in a wok or wok pan. Stir-fry the finely chopped garlic until you get a nice aroma, but not browned.
2. Add the marinated chicken (and all of the marinade) and stir fry for 5 minutes on high flame.
3. Sprinkle 2 tablespoons of water and fry for 5 more minutes. Repeat with 2 more tablespoons of water and stir-fry for 5 more minutes.Turn off the flame.
4. Sprinkle toasted sesame seeds and parsley. Serve on a bed of hot boiled brown/white rice.

15. Roasted Chicken with Root Vegetables and Couscous

Roasted Chicken with Root Vegetables and Couscous is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 chicken thighs (bone-in, skin-on) or breasts
• 2 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut
• 1 small onion, wedges
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper
• 1 cup couscous
• 1 cup chicken broth
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley

Instructions

1. 1. Preheat oven to 425F (220C).
2. 2. Toss vegetables with 1 tablespoon oil, thyme, salt, and pepper; spread on a baking sheet.
3. 3. Rub chicken with remaining oil, salt, and pepper; nestle among vegetables.
4. 4. Roast 25-35 minutes until chicken is cooked through and vegetables tender.
5. 5. Meanwhile, bring broth to boil; stir in couscous; cover 5 minutes; fluff with fork.
6. 6. Stir in lemon juice and parsley; serve chicken and vegetables with couscous.

16. Meatloaf Muffins

BBQ Meatloaf Muffins {Beef and Quinoa} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [’16’, ’16 – 18 meatloaf muffins’]

These BBQ meatloaf muffins made with beef and quinoa make a delicious, healthy, and protein-packed dinner for the whole family! Baked in muffin tins and ready in just 40 minutes, you can serve this mini kid-friendly meatloaf as a main dish or make it ahead of time as a freezer meal! Each one is super moist, and they’re made without breadcrumbs, so they’re gluten-free, too!

Ingredients

• 2 pounds extra lean ground beef
• 1 cup cooked quinoa
• 1/2 cup barbecue sauce (divided)
• 1/4 cup grated onion
• 2 cloves garlic (minced)
• 1/4 cup finely chopped fresh parsley
• 1/2 cup freshly grated parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Preheat oven to 425 degrees F. Spray a muffin tin with cooking spray or line with silicone muffin liners.
2. In a large bowl, mix together all of the ingredients until well combined, reserving half of the BBQ sauce.
3. Divide the meatloaf mixture among 16-18 muffin cups. Spread the remaining BBQ sauce over each meatloaf muffin. If you aren’t using a pan with 24 cups, you may need to make a couple of batches (or form a mini meatloaf or a couple of burgers out of the remaining mixture).
4. Bake for 25-30 minutes or until internal temperature reaches 160 degrees F.
5. Allow meatloaf muffins to cool before removing from pan. Garnish with a bit of additional BBQ sauce and a sprinkle of finely chopped parsley if desired.

17. Marinated Pork Belly

Easy Marinated Pork Belly is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Yield: [‘6’, ‘6 servings’]

Spicy marinated pork belly strips, Korean style. Once the pork is marinated, all you need is a pan and less than 10 minutes to get dinner ready.

Ingredients

• 1 ¾ lb pork belly (Note 1)
• 3 tablespoons Gochujang paste (Note 2)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 3 tablespoons soy sauce
• 1 ½ tablespoon granulated sugar
• 1 tablespoon fresh ginger (grated)
• 2 teaspoons fresh garlic (grated)

Instructions Marinade:

1. Mix Gochujang paste, oil, vinegar, grated ginger, grated garlic, soy sauce, and sugar in a medium bowl.3 tablespoons Gochujang paste + 1 tablespoon sesame oil + 1 tablespoon rice vinegar + 3 tablespoons soy sauce + 1 ½ tablespoon granulated sugar + 1 tablespoon fresh ginger + 2 teaspoons fresh garlic

Marinate meat:

1. Remove the skin from the pork belly.1 ¾ lb pork belly
2. Slice the meat ¾ inch (2 cm) thick. Cut the slices into strips about as thick as your finger. Place in the bowl containing the marinade.
3. Combine well until the meat pieces are coated with the sauce.
4. Cover and refrigerate for 4 hours or up to 12.
5. Remove the meat from the fridge about 20 minutes before cooking if you have the time.

Cook:

1. Heat a large nonstick pan or cast-iron skillet on high heat. If the pan is not large enough, fry the belly pieces in two batches.
2. Place the meat in the pan and arrange the pieces in a single layer. Cook for 3-4 minutes, flip the pieces and reduce the heat to medium.
3. Cook for another 3-4 minutes or until cooked through. If the meat starts to get too dark, reduce the heat and move the pieces in the pan.
4. Remove with a slotted spoon leaving as much of the rendered fat behind.
5. Serve immediately.

18. Homemade Meatballs

Easy Homemade Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’30’, ’30 – 35 meatballs’]

These easy homemade meatballs are a delicious, oven baked recipe that use a traditional mix of ground beef and pork. They’re a simple, classic way to make Italian meatballs that can be served on pasta, sandwiches, pizza, and more.

Ingredients

• 1 pound lean ground beef
• 1 pound ground pork
• ½ cup panko bread crumbs
• ¼ cup whole milk
• ¼ cup yellow onion, chopped
• 3 cloves garlic, minced
• 2 eggs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

1. Preheat the oven to 400°F.
2. In a large bowl, mix all of the ingredients together until well combined.
3. Roll the meat mixture into balls. Use a cookie scoop or spoon to create balls that are about 1 ½ tablespoons each. Add the balls to a parchment paper lined or foil lined baking sheet. Place on baking sheet so that they are not touching. Bake in batches if needed.
4. Bake the meatballs for 16 – 20 minutes, or until the internal temperature reaches 160°F and the meatballs are cooked through.
5. Optionally, add the meatballs to a skillet of marinara sauce and serve over pasta. Other ideas for serving these meatballs: add to soups, wraps, salads, meatball subs, pasta, or sliced on pizza.

19. Turkey Meatballs

Turkey Feta Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Fresh and zesty Turkey Feta Meatballs make for a cozy weeknight meal, especially when they only require one pan. Pair them with your favorite pasta, spaghetti squash, or load them into a warm hoagie roll. Whatever you choose, it’ll be delicious!

Ingredients

• 1 lb ground turkey (93% – 99% lean)
• ½ cup panko crumbs
• 1 egg
• ½ cup red or white onion (diced)
• 1½ tbsp fresh tarragon (diced)
• 1½ tsp balsamic vinegar
• 1 tsp dijon mustard
• ¼ cup crumbled feta cheese
• ½ tsp red pepper flakes
• Dash salt + pepper
• 1 spaghetti squash
• ½ 14 oz can diced tomatoes
• 3.5 oz package crumbled feta cheese
• 16 oz tomato sauce

Instructions

1. First, we’ll start with the spaghetti squash. Preheat your oven to 400°F.
2. Cut your spaghetti squash in half and use a spoon to remove the seeds from the center. Spray the squash with cooking spray or brush with olive oil.
3. Season with salt and pepper and place face down on a baking sheet. Bake for 30-40 minutes or until the squash can be shredded with a fork.
4. Next, let’s prepare the meatballs. In a mixing bowl, combine ground turkey, panko crumbs, 1/4 cup feta cheese, egg, onion, tarragon, balsamic vinegar, Dijon mustard, red pepper flakes, salt, and pepper.
5. Use a cookie scoop to scoop meatballs and place onto a greased skillet.
6. Heat skillet over medium-heat and let the meatballs brown on each side, about 5-8 minutes. Then, add diced tomatoes and tomato sauce.
7. Stir meatballs so they’re all covered in sauce.
8. Cover skillet with a lid and let the meatballs simmer for 15-20 minutes. The internal temperature of the meatballs should be 165°F.
9. When meatballs are done cooking, garnish with the rest of the crumbled feta cheese and more tarragon.
10. Place your meatballs over the shredded spaghetti squash (or noodles of choice) and enjoy!

20. Crockpot Mongolian Beef

Crock Pot Mongolian Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [‘6’, ‘6 Servings’]

Crock pot Mongolian beef is flank steak that is slow cooked with fresh garlic, giner, and carots. In a sauce that is made with soy sauce, water, and brown sugar.

Ingredients

• 1-2 Pounds Flank Steak (sliced thin against the grain)
• ¼ Cup Corn Starch
• ¾ Cup Water
• 1 Tablespoon Sesame Oil
• ½ Cup Soy Sauce reduced sodium
• ¾ Cup Brown Sugar
• 3 Teaspoons Garlic (minced)
• 1 Teaspoon Ginger (minced)
• ¼ Teaspoon Red Pepper Flakes
• 1 Cup Carrots (Shredded)
• 4-5 Large Green Onion (thinly sliced)
• 1 Tablespoon Sesame Seeds (for garnish)

Instructions

1. Into a ziplock place the sliced flank steak and corn starch. Seal the bag and toss to cover the flank steak with the corn strach.
2. In a mixing bowl combine the water, sesame oil, brown sugar, garlic, ginger, and red pepper flake. Mix until the sugar has disolved.
3. Into the crockpot add the corn starch dusted flank steak and carrots.
4. Pour the sauce mixture into the crockpot and stir all the ingredients together.
5. Place lid on crockpot and set to low for 2½ to 3 hours.
6. Once cook time is over add in the sliced green onions and stir to combine.
7. Sever over rice and garnished with sesame seeds.

21. Meatloaf

Meatloaf Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘8’, ‘8 slices’]

My homemade meatloaf is tender and juicy on the inside, with a sweet and tangy chili glaze caramelized on top. Made with ground beef, cheddar cheese, and a perfect blend of seasonings, this foolproof recipe is ready in under an hour. It is an easy and comforting meal my whole family loves.

Ingredients

• 2 lbs ground beef (90% lean)
• 1 teaspoon dried parsley
• 1 teaspoon Italian seasoning
• 1/2 teaspoon ground paprika
• 1/4 teaspoon red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon Kosher salt
• 1 small onion (finely diced)
• 1 tablespoon garlic (minced)
• 1 cup bread crumbs (plain)
• 1 cup milk
• 2 eggs (beaten)
• 1 cup cheddar cheese (shredded)
• 1/3 cup ketchup
• 1 tablespoon tomato paste
• 3 tablespoons brown sugar
• 1 teaspoon apple cider vinegar
• 2 tablespoons sweet chili sauce
• 1 tablespoon mustard

Instructions

1. Preheat oven to 400 degrees F.
2. Cover a rimmed baking sheet with aluminum foil. Lightly spray with oil. Set aside.

Make Meatloaf:

1. Add the ground beef to a large bowl. Then, mix in dried parsley, Italian herbs, paprika, red pepper flakes, Worcestershire sauce, garlic, and onion. Next, add the breadcrumbs, season with salt and pepper, and mix until everything is well combined.
2. After that, add the milk and beaten egg. Stir just until combined.
3. Add the cheddar cheese and again mix well, but do not over-beat.
4. Shape the beef mixture into a loaf and place it on the prepared baking sheet.

Glaze:

1. Add all the glaze ingredients in a small bowl and stir until well combined, set aside. Brush about half of the glaze all over the meatloaf.

Bake:

1. Transfer meatloaf to the oven and bake for about 45 minutes, or until the internal temperature is 160F degrees. Brush the remaining glaze all over the surface and bake for another 15 minutes.
2. Once it is done, let it cool for 10-15 minutes before slicing and serving.

22. Grain-Free Gourmet Meat Patties

Juicy Gourmet Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 Servings’]

These gourmet-style burgers are grain-free, gluten-free, incredibly juicy, and full of flavor—perfect for (low-carb) dinners or outdoor picnics.

Ingredients

• 2 pounds 80 to 85% lean ground beef (910 grams)
• 6 ounces crumbled feta cheese (170 grams)
• 1 shallot, finely chopped (50 grams)
• 1/2 cup grated beets (55 grams)
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon cardamom
• 2 tablespoon olive oil
• Extra salt and black pepper to taste
• 2 pounds 80 to 85% lean ground beef (910 grams)
• 4 ounces grated Parmesan cheese ( about 1 1/3 cups/113 grams)
• 3 garlic cloves (chopped)
• 1/2 cup chopped parsley (25 grams )
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 2 tablespoons extra virgin olive oil
• Extra salt, black pepper, and cayenne pepper to taste
• 2 pounds 80 to 85% lean ground beef (910 grams)
• 1 cup blanched almond flour (105 grams)
• 4 1/2 ounces soft Brie cheese (130 grams)
• 2 green onions or scallions (finely chopped)
• 5 dried apricots, finely chopped (60 grams)
• 1/2 teaspoon salt
• 1/2 teaspoon onion or garlic powder
• 1/2 teaspoon paprika powder
• 2 tablespoons extra virgin olive oil
• Extra salt, and paprika powder to taste
• 1 large cucumber, peeled and chopped (320 grams)
• 1 large ripe avocado, peeled and chopped (220 grams)
• 2 large green onions or spring onions (chopped)
• 1 cup cilantro leaves, chopped (25 grams)
• 1/2 cup bread and butter pickles, chopped (70 grams)
• 1 cup cloves or broccoli sprouts (optional) (30 grams)
• 1/4 cup combo of sunflower and pumpkin seeds (35 grams)
• Juice of 1/2 lemon
• 1 tablespoon extra virgin olive oil
• Salt to taste
• 1/2 cup chopped hard cheese (optional)
• 16 ounces mini grape or vine tomatoes, cut in half (454 grams)
• 1 red bell pepper, cut into thin stripes (180 grams)
• 40 grams dandelion greens (a good handful, or replace with chopped romaine lettuce or arugula)
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon balsamic vinegar
• Salt and black pepper to taste

Instructions Beef and Beet Burgers

1. Place the ground beef in a medium-sized bowl. With your fist, make a dent in the middle of the meat.
2. Add the feta cheese, shallot, grated beets, and balsamic vinegar.
3. Season with 1/2 teaspoon of salt and cardamom.
4. Start kneading the mixture with your hand until all ingredients are well combined. Ensure that everything is equally divided into the meat. Try to handle the meat as quickly and as little as possible; set it briefly aside.
5. Coat the bottom of a large skillet with 2 tablespoons of olive oil and heat over medium heat.
6. Divide the meat mixture into six or 8 equally-sized pieces. Roll each piece into a ball. Use the palm of your hands to flatten the balls into meat patties.
7. Then cook the meat patties for about 4 to 5 minutes on both sides or until well browned, and the meat is cooked through—season with extra salt to taste and black pepper.

Beef and Parmesan Burgers

1. Place the ground beef in a medium-sized bowl. With your fist, make a dent in the middle of the meat.
2. Add the Parmesan cheese, garlic, and parsley.
3. Season with 1/2 teaspoon of salt, black pepper, and cayenne pepper.
4. Start kneading the mixture with your hand until all ingredients are well combined. Ensure that everything is equally divided into the meat. Try to handle the meat as quickly and as little as possible; set it briefly aside.
5. Coat the bottom of a large skillet with 2 tablespoons of olive oil and heat over medium heat.
6. Divide the meat mixture into six or 8 equally-sized pieces. Roll each piece into a ball. Use the palm of your hands to flatten the balls into meat patties.
7. Then cook the meat patties for about 4 to 5 minutes on both sides or until well browned, and the meat is cooked through—season with extra salt to taste and black pepper.
8. Season with extra cayenne pepper for a more spicy burger.

Beef and Brie Burgers with Almond Flour and Apricots

1. Place the ground beef in a medium-sized bowl. With your fist, make a dent in the middle of the meat.
2. Add the almond flour, Brie cheese, green onions, and apricots.
3. Season with 1/2 teaspoon of salt, onion or garlic powder, and paprika powder.
4. Start kneading the mixture with your hand until all ingredients are well combined. Ensure that everything is equally divided into the meat. Try to handle the meat as quickly and as little as possible; set it briefly aside.
5. Coat the bottom of a large skillet with 2 tablespoons of olive oil and heat over medium heat.
6. Divide the meat mixture into six or 8 equally-sized pieces. Roll each piece into a ball. Use the palm of your hands to flatten the balls into meat patties.
7. Then cook the meat patties for about 4 to 5 minutes on both sides or until well browned, and the meat is cooked through—season with extra salt to taste and black pepper.
8. Season with extra paprika powder for a more spicy burger.

Green Cucumber Avocado Salad

1. Combine the chopped cucumber, avocado, onions, cilantro leaves, pickles, sprouts, and seeds in a large salad bowl.
2. Season with lemon juice, olive oil, and salt to taste.
3. Toss the salad to ensure that the dressing is evenly distributed.
4. Toss in chopped hard cheese (optional).
5. Let the salad sit for a few minutes before serving.

Tomato and Bell Pepper Salad

1. Combine the tomatoes, bell pepper strips, dandelion greens in a large salad bowl.
2. Season with olive oil, balsamic vinegar, salt, and black pepper to taste.
3. Toss the salad to ensure that the dressing is evenly distributed.
4. Let the salad sit for a few minutes before serving.

23. Healthy Chicken Parmesan

Healthy Baked Chicken Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’, ‘8 cutlets’]

Healthy Baked Chicken Parmesan features almond flour coated chicken breasts baked in marinara sauce and topped with gooey melted cheese.

Ingredients

• 32 oz (4 large) boneless & skinless chicken breasts
• 1/2 cup almond flour or meal
• 1/3 cup Parmesan cheese (grated)
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• Ground black pepper (to taste)
• 1 cup marinara sauce
• 1 cup Mozzarella or Provolone cheese (shredded)
• Cooking spray (I use Misto)

Instructions

1. Preheat oven to 450 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat. Cut each chicken breast in half lengthwise. You should end up with 8 thin chicken cutlets that do not require pounding.
2. In a large shallow bowl, combine almond flour, Parmesan cheese, oregano, garlic powder, salt and pepper. Stir with a fork.
3. Dip each cutlet into breading on both sides by pressing on it and repeating one more time (so breading sticks better). Place on a baking sheet. Spray with cooking spray and bake for 25 minutes. Then broil at 500 degrees F until golden brown, about 5 minutes.
4. Remove from the oven, top each cutlet with 2 tbsp marinara sauce and sprinkle with 2 tbsp cheese. Bake for another 5 minutes or until cheese has melted at 450 degrees F. I also like to spread more marinara sauce in a baking dish, transfer cutlets on top, bake and serve like that. Looks impressive.
5. Serve over whole wheat spaghetti, fettuccine or zucchini noodles. Chicken parmesan also goes well with lettuce salad.

24. Air Fryer Hamburgers

Air Fryer Hamburgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’]

Juicy and delicious hamburgers are easy to make in the air fryer.

Ingredients

• 1 lb (450g) ground beef
• salt
• ground black pepper
• 4 slices cheese
• 4 burger buns

Instructions

1. Preheat the air fryer to 350 degrees F / 180 degrees C.
2. Mix together the beef, salt and black pepper in a bowl.
3. Form the beef mixture in to four burger patties.
4. Spray the air fryer basket, then add in the burgers.
5. Cook for 8-12 minutes, depending on your desired doneness. Flip the patties over halfway through cooking time.
6. When done, switch off the air fryer, top each patty with cheese, close the air fryer and let the cheese melt on the burgers for 1-2 minutes.
7. Build your burgers, serve, and enjoy!

25. Steak Salad with Grilled Vegetables

Chimichurri Steak Salad with Grilled Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

This Chimichurri Steak Salad is hearty, fresh, and flavorful. It has juicy, tender flank steak over a bed of crunchy arugula and plenty of fresh summer vegetables that get charred up on the grill and drizzled with balsamic and a zesty chimichurri sauce

Ingredients

• 4 cups arugula ((1 package))
• 2 beef sirloin steaks ((~6oz each))
• 4 ears corn on the cob
• 2 zucchini squash
• 10 oz cherry tomatoes ((1 carton))
• 1/2 cup shredded parmesan
• 1/4 cup olive oil (divided)
• 1/4 cup balsamic glaze
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1/2 cup fresh cilantro (finely diced)
• 2 tbsp fresh thyme leaves
• 1 tbsp balsamic glaze
• salt & pepper (to taste)

Instructions

1. For the chimichurri sauce, combine all sauce ingredients (olive oil, red wine vinegar, cilantro, thyme, salt + pepper, balsamic glaze) in a mason jar and shake until combined.
2. Prepare the grill ingredients: Cut the zucchinis in half, shuck the corn, and slice the baguette in half. Brush the prepared ingredients as well as the sirloin with half the olive oil and season with salt and pepper to taste.
3. Place corn and zucchini on a hot grill and cook for 15-20 minutes turning consistently until grill marks appear and vegetables are tender. Sear the seasoned beef sirloin to your desired doneness (about 2-4 minutes on each side).
4. Place the halved baguette on the grill with the inside face down when vegetables have 5 minutes left to cook.
5. Assemble the salad while the veggies and meat are on the grill. Toss arugula with remaining olive oil and parmesan cheese. Add a drizzle of balsamic glaze here too.
6. Halve cherry tomatoes, dice grilled zucchini, shred corn off of the cob, and slice sirloin into strips.
7. Layer the cut ingredients and top your salad with chimichurri sauce. Toss together before serving and ensure everything is bite sized to get it all in one forkful!

26. Honey Chicken Wings

3-Ingredient Honey Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT5M · Yield: [‘3’, ‘3 chicken wings’]

These honey chicken wings are crispy, sweet, and yummy. You can make them with just 3 ingredients and have them on high protein, Paleo, gluten-free, and dairy-free diets.

Ingredients

• 1 lb chicken wings
• 2 tbsp Italian seasoning
• 2 tbsp honey

Instructions

1. Preheat the oven to 450F.
2. Toss the wings with Italian seasoning until the wings are fully coated.
3. Place the chicken wings on a foiled baking sheet. Bake in the oven for 35-45 minutes until the wings get crispy and cook through thoroughly.
4. Remove the chicken wings from the oven and drizzle with honey before serving.

27. Ground Pork Stir Fry

Ground Pork Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 bowls’]

Gluten-free, dairy-free, low-calorie, and high protein. This delicious Ground Pork Stir Fry is a yummy, easy and quick dinner anyone can make.

Ingredients

• 1 tbsp olive oil or avocado oil
• 1 lb ground pork
• 1 small broccoli head (chopped)
• 1/2 cup beef broth
• 4 tbsp soy sauce (low sodium or coconut aminos (gluten-free))
• 1 tbsp honey
• 6 cloves garlic (minced)
• 1 tbsp cornstarch
• 3 spring onions (sliced)

Instructions

1. Heat the oil in a frying pan over medium-high heat. Add the pork to the pan and cook the meat until it’s no longer pink, crumbling it while it’s cooking. That will take around 5-8 minutes.
2. Add chopped broccoli and stir it in. Then, pour in beef broth.
3. Cover with a lid and cook for about 5-7 minutes until the broccoli softens up.
4. In a separate small bowl, combine the sauce ingredients.
5. Lower the heat and pour the sauce all over the stir fry, mix and let it cook for another 3-5 minutes.
6. Finally, sprinkle the stir-fry with spring onions.

28. Sheet Pan Pork Chops

Sheet Pan Pork Chops and Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 pork chops’]

These sheet pan pork chops with vegetables are sweet, juicy, rich in flavors, and nutritious. It’s a perfect dinner for the family that’s low calorie, gluten-free, low carb, high protein, and dairy-free.

Ingredients

• 4 boneless pork chops (1-inch thick, ideally)
• 3 tbsp olive oil
• 1 tbsp honey
• 2 tsp paprika
• 1 teaspoon onion powder
• 1 tsp garlic powder
• 1 teaspoon dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb asparagus (trimmed)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 2 tbsp olive oil
• 1/4 tsp of salt

Instructions

1. Preheat the oven to 425F. Begin by lining a baking sheet with foil or parchment paper.
2. In a separate bowl, combine olive oil, honey, paprika, onion powder, garlic, dried oregano, salt, and pepper.
3. Toss the pork in it, so it’s fully covered with the mixture.
4. In a separate bowl, add in all the vegetables and toss in olive oil. Salt them and toss some more.
5. Spread the vegetables on the baking sheet but leave some space in the center. Place pork chops here.
6. Bake the pork with veggies in the oven for 15-20 minutes until pork chops reach 145F temperature. Try not to overcook the chops as they will dry out.

29. Keto Pork Chops with Asparagus

Keto Pork Chops with Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT17M · Total: PT22M · Yield: [‘4’, ‘4 pork chops’]

These pork chops with asparagus are keto-friendly, gluten-free and so yummy. Garlicky, buttery and contain 4g of net carbs per serving.

Ingredients

• 10 tbsp butter
• 2 garlic cloves (minced)
• ½ tbsp garlic powder
• 1 tbsp dried oregano
• 1 tbsp lemon juice
• salt and pepper
• 4 pork chops
• 1 lb fresh asparagus
• salt and pepper

Instructions

1. In a bowl, mix butter, minced garlic, garlic powder, dried oregano, lemon juice, salt, and black pepper.
2. Take out your pork chops, make a few cuts in them.
3. Heat a skillet to medium-high heat, melt the garlic butter and add in the pork chops.
4. Fry them up for 5 minutes on each side until they’re fully cooked.
5. Remove the pork chops from the pan and add in the asparagus. Add some salt and black pepper, then cook over medium-high heat until they have slightly softened up.
6. Serve the pork chops with asparagus and pour over the butter from the pan to serve.

30. Stuffed Peppers

Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large bell peppers
• 8 oz ground beef
• 1/2 cup cooked rice
• 1 small onion, diced
• 1 clove garlic, minced
• 1 cup crushed tomatoes
• 1 teaspoon dried oregano
• Salt and pepper
• 1/2 cup shredded cheese (optional)

Instructions

1. 1. Preheat oven to 375F (190C).
2. 2. Brown beef with onion and garlic; drain fat.
3. 3. Stir in rice, crushed tomatoes, oregano; season with salt and pepper.
4. 4. Stuff peppers with beef mixture; place in a baking dish; spoon a little sauce over each.
5. 5. Bake covered 30-40 minutes; uncover, top with cheese if using, bake 5-10 more minutes until cheese melts.
6. 6. Serve with extra sauce.

31. Black Bean Stew

Feijoada (Brazilian black bean stew) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Total: PT123M · Yield: [’17’]

This black bean stew is Brazil’s national dish for a good reason! It’s incredibly delicious, and this version is super easy to make.

Ingredients

• 24 oz dried black beans
• 10 cups of water ((to cook the beans))
• 1 tbsp olive oil
• 1 1/2 lb corned beef ((just salted meat, discard pack of spices))
• 2 lb Pork ribs (country-style or baby back ribs) ((1 lb if boneless))
• 1 lb Smoked Ham hock or smoked neck ((or any other smoked pork meat))
• 12 oz Smoked Sausage
• 10 oz sliced bacon ((cut into strips))
• 1 red onion ((chopped))
• 6 garlic cloves ((chopped))
• 3 bay leaves
• salt to taste ((if necessary))

Instructions

1. Start by soaking the beans for 12 hours. Drain the water, wash the beans and drain it again.
2. Cut corned beef into cubes, and ribs between bones (or into cubes, if boneless). Cut the bacon into pieces, and the sausage into slices. Chop onion and garlic.
3. In a large pan, sauté corned beef and ribs in olive oil (you will have to make it in batches). When they are seared, transfer them to a pressure cooker (I like Instant Pot) and add the drained beans, 10 cups of fresh water and smoked meat (in my case I like using smoked neck or ham hock).
4. Let it cook on High pressure for 30 minutes (after it gets pressure). When it’s done cooking, let it naturally release pressure for 30 minutes.
5. While the beans are still cooking, place the bacon in the same pan in which you seared the meat, and fry the bacon in the fat it will release. Once it starts crispening, add onion and garlic and saute until onion is translucent. Then add sausage and let it cook for a minute. Turn off the heat and wait for the beans and meats to finish cooking in the pressure cooker.
6. After the meats and beans are ready, and pressure has been naturally released for 30 minutes, transfer everything to the same big pan, with the sausage, bacon, onion and garlic. Add the bay leaves and adjust salt if necessary. Cook it over medium heat for approximately 30-40 minutes, or until liquid thickens to your liking.Your feijoada is ready! Serve it on a bed of white rice, vinaigrette, farofa and orange slices.Enjoy it!

32. Chicken Stuffed Peppers

Ground Chicken Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘6’, ‘6 servings’]

Ground Chicken Stuffed Peppers use lean ground chicken, rice and simple sauce. Savory delicious filling is finished with melted cheese on top.

Ingredients

• 1 1/2 cups white or brown rice (cooked)
• 6 large bell peppers
• 1 medium onion (finely chopped)
• 2 large garlic cloves (minced)
• 1 lb ground chicken
• 1 tbsp Italian seasoning
• 3/4 tsp salt
• Ground black pepper to taste
• 1/4 teaspoon red pepper flakes
• 1 tbsp oil (for frying)
• 15 oz can tomato sauce
• 1 tbsp balsamic vinegar
• 1/4 cup Parmesan cheese (grated)
• 1 cup mozzarella (shredded)
• 1 cup water or broth (for baking)

Instructions

1. Preheat oven to 350 degrees F and cook rice as per package instructions.
2. To prepare bell peppers, cut them in half lengthwise and remove the seeds and white membrane. You can also cut off the stem, if desired. Add to 9×13 baking dish and another 8×8 baking dish and set aside.
3. Preheat large skillet on medium-high heat and add onion, garlic, ground chicken, Italian seasoning, salt, pepper and red pepper flakes. Cook until fully cooked, about 10 minutes, stirring often and breaking up the meat.
4. When the meat is fully cooked add in the cooked rice, tomato sauce, balsamic vinegar, and Parmesan cheese. Cook for about 5 minutes longer to incorporate the flavors and cook off some of the juices.
5. Spoon the filling into the halved bell peppers, stuffing well with slight domes. Pour in water or broth into baking dishes, cover with foil and bake for 35 minutes.
6. Remove the foil, sprinkle peppers with mozzarella cheese, and bake for another 10 minutes until cheese has melted.
7. Remove peppers from the oven and serve hot.

33. Ground Beef Taco

Ground Beef Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

This homemade taco meat is so easy and so much better than fast food. Perfect for Taco Tuesday or whenever you’re craving tacos.

Ingredients

• 1 lb ground beef
• 1 tablespoon flour
• 1/2 tablespoon chili powder
• 1 1/2 teaspoons oregano
• 1/4 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1/2-1 teaspoon paprika (more if you want it red in color)
• 1 1/2 teaspoons cumin
• 1/2 teaspoon pepper
• 1/2 teaspoon kosher salt (more or less to taste)
• 1/2-3/4 cup water (use more 1/3 cup more water if you drain the meat.)
• 4 soft tortillas
• 3 Roma tomatoes (diced)
• 1/2 cup taco sauce (or salsa)
• 1/2 cup shredded cheddar cheese (we use dairy free)
• 1/2 cup shredded lettuce
• cilantro

Instructions

1. In a cast iron skillet cook the ground beef with the flour. Use a potato masher to mash the ground beef.
2. Once the meat is no longer pink drain the fat if desired and then add in the seasonings and water. Use extra water if you removed the grease.
3. Bring the taco meat to a boil and reduce the heat to medium-low heat. Allow it to cook for 10 minutes, occasionally stirring.
4. While the meat is finishing heat up the tortillas in the oven or microwave for 30 seconds.
5. Top with a drizzle of taco sauce, sprinkle of cheddar cheese, and shredded lettuce with cilantro.
6. Enjoy.

34. Steak Salad

Steak Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

Ingredients

• 3 large cooked steaks (thinly sliced)
• 1 tbsp steak seasoning
• 5 cups salad greens
• 1 small purple onion (sliced)
• 10 ounces sliced cherry tomatoes (sliced in half)
• ⅓ c dairy free bleu cheese crumbles
• optional toppings– buttery croutons, sliced avocado, cucumbers, grilled sweet corn
• ½ c grapeseed oil
• ¼ c balsamic vinegar
• 1 clove minced garlic
• 1 tsp Dijon mustard
• 2 tsp honey
• ½ tsp Kosher salt
• ¼ tsp ground black pepper
• optional– additional dried or fresh herbs

Instructions

1. Sprinkle steak seasoning over steaks and grill or pan fry over the stove top. See post for recommended steak grilling temperatures.
2. While grilling the steaks, prepare the salad by placing salad greens on the plate. Top with remaining veggies.
3. Prepare salad dressing and set aside.
4. Once steak is cooked, thinly slice and add to top of salad with bleu cheese crumbles and drizzle with dressing. Enjoy immediately.
5. Refrigerate leftovers, preferably with steak in a separate container than greens and veggies.

35. Mediterranean Style Chicken Piccata

Mediterranean Style Chicken Piccata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

This easy to make Mediterranean Style Chicken Piccata is the perfect recipe to make for your dinner tonight Mediterranean Diet and Gluten Free Friendly Recipe options.

Ingredients

• Chicken Breasts- 2. These breasts should be skinless and butterflied as described above. To do so
• Flour 1/2 cup. You can use a whole wheat flour or almond flour instead.
• Butter- 3/4 of a stick or 6 tablespoons. To keep this recipe more diet friendly
• Extra Virgin Olive Oil -2 tablespoons (additional as needed.)
• Lemon Juice- 1/4 cup.
• Chicken Stock- 1/2 cup.
• Capers- – 1 1/2 tablespoons (rinsed and chopped.)
• Garlic Cloves- 2 smashed or minced.
• Optional- salt and/or pepper for seasoning your chicken breasts. Also (sliced lemon and chopped parsley for topping.)

Instructions

1. Place your flour in a shallow bowl such as a pasta bowl. Then prepare your chicken as described above (butterfly). Season the chicken with any optional salt and pepper if desired and then dredge the chicken through the flour, tapping off any excess, and then place the chicken on a holding plate while you cover the remaining chicken with flour using the same methods.
2. Now in a large skillet set on medium to high heat, melt two tablespoons of the butter with a tablespoon of the olive oil (or three tablespoon of olive oil). We will brown the chicken in the skillet, two chicken ‘cutlets’ at a time as they will need room to cook. It should take about 2 1/2 minutes for the first side to brown and then turn the chicken over to cook the other side (about a minute more). Place the cooked chicken on a clean plate after it has cooked. Add additional butter or olive oil as needed between batches. You may not need to use all of the butter that is called for in the ingredients.
3. For the sauce, after the chicken has cooked and is placed on a new plate, add the lemon juice, chicken stock, capers and garlic to the skillet and bring it to a boil. Then turn the heat down and add the chicken and simmer the chicken until it is fully cooked (about 2-5 more minutes). Add additional butter or oil if needed and as desired.
4. Serve the chicken with sauce as desired with lemons and parsley.

36. Venison Backstrap

Grilled Venison Backstrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT735M · Yield: [‘4’, ‘4 servings’]

A grilled venison backstrap recipe with a simple marinade that leads to the most tender, juicy and flavorful deer backstrap you’ll ever eat!

Ingredients

• 1.5-2 pounds venison backstrap
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 1 teaspoon maple syrup
• 1 teaspoon Worcestershire sauce

Instructions

1. Whisk all the ingredients for the marinade together in a small bowl.
2. Place the venison in a sealable plastic or silicone bag.
3. Pour the marinade into the bag, seal shut and massage the marinade into the venison with the bag closed.
4. Marinate for at least 4 hours up to overnight in the refrigerator with the bag/venison laying flat.
5. Take the venison out of the refrigerator at least 30 minutes before grilling to come to room temperature.
6. Preheat an outdoor grill to 500°F.
7. Using tongs, remove the venison from the bag and place on the grill over direct heat.
8. Grill for about 5 minutes per side or until internal temperature reaches between 120-135°F for medium-rare to medium. (*see note)
9. Remove the backstrap from the grill to a cutting board. Tent with foil and let rest for at least 10 minutes before slicing and serving.

37. Venison Stew

Northern Hearty Venison Stew Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT240M · Total: PT270M · Yield: [’15’, ’15 – 20 cups’]

This hearty northern venison stew recipe uses juniper, maple syrup and sage for a unique and delicious recipe.

Ingredients

• 2 pounds of venison stewing meat (or a comparable cut)
• 1/2 pound of pork bacon (cut into 1-inch pieces)
• 2 parsnips (peeled and cut into 1-inch cubes)
• 1 bunch of celery (diced into 1/4 inch slices)
• 2 yellow onions (peeled and diced)
• 3 russet potatoes (peeled and cut into 1-inch cubes)
• 1.5 litres of beef broth/stock
• 1/2 bottle of red wine (roughly 375 ml)
• 6 tbsp red wine vinegar
• 6 tbsp maple syrup
• 15-20 juniper berries
• 20-30 leaves of finely chopped fresh sage or 6 tbsp dried
• 20-30 sticks of finely chopped fresh thyme or 6 tbsp dried
• 6-12 fresh bay leaves

Instructions Instructions for Northern Venison Stew Recipe

1. Set oven to 300 degrees Fahrenheit.
2. Begin by cutting the venison into 1 – 1.5-inch pieces. Wrap the pieces in a clean dish towel. I do this with most red meats before cooking, as I find it helps to draw some of the less desirable juices from the meat and leads to a better-tasting result.
3. Using a large cast-iron or stockpot (over 6 liters), cook the bacon pieces over medium heat until well done (I prefer using a cast iron pot, as they retain heat better and are safer for use inside an oven).
4. Remove the cooked bacon and set aside. Leave the grease and fat, it will help offset the very lean qualities of venison.
5. Remove the venison from the cloth, and heavily salt all pieces. Brown them in the bacon grease on medium heat.
6. Remove the meat from the pot and set aside.
7. Combine the celery and onion in the pot, and saute on medium heat for about 5 minutes.
8. Add bay leaves.
9. Sprinkle in half of the sage and half of the thyme.
10. Add beef broth and wine.
11. Add the browned venison and stir.
12. Bring the stew to a low boil.
13. Add juniper berries. I use a spice bag to hold the berries while in the stew so that it is easier to remove the berries before serving.
14. After boiling for a few minutes, a thin foam will appear on the top of the stew. Gently skim this off with a wooden spoon or ladle and dispose of it.
15. Cover the stew and place in the oven at 300 degrees for 2 hours.
16. After 2 hours, add the potatoes, parsnips, and the remaining sage and thyme. Salt and pepper to taste.
17. Return to oven for one hour.
18. Remove lid, and place the pot on stovetop burner at medium-high heat.
19. Add red wine vinegar and maple syrup.
20. I personally prefer a thicker stew, so I leave the stew boiling uncovered to reduce it. If you’re planning on adding dumplings, keep in mind that they need quite a bit of excess liquid in the stew, and will absorb it anyway. If you’re not a fan of dumplings, you can continue boiling or use a flour/cornstarch mix to thicken. Just make sure not to overcook or burn the stew.

38. Stromboli Meatloaf

Keto Stromboli Meatloaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT80M · Total: PT90M · Yield: [‘8’, ‘8 Servings’]

This Keto Stromboli Meatloaf is a fun low carb meal option. A flavoruful chicken meatloaf is wrapped around cheese, basil, and pepperoni!

Ingredients

• 2 lbs Ground chicken
• 8 Garlic cloves (pressed or minced)
• 2 tablespoon Dried Parsley
• 2 Tbsp Smoked Paprika
• 1/4 teaspoon Salt
• 2 teaspoon Coarse black pepper
• 2 tsp Fennel seeds
• 2 tsp Onion powder
• 1/2 teaspoon Crushed chilies
• ½ tsp Dried oregano
• ½ tsp Dried sage
• ½ tsp Dried rosemary
• ½ tsp Dried thyme
• 1 Large egg
• 6 oz Turkey Pepperoni (175 g)
• 3 cups Shredded mozzarella
• 1 cup Fresh Basil leaves
• ½ cup Rao’s Marinara Sauce

Instructions

1. Preheat oven to 350 F, generously grease a meatloaf pan, set aside.
2. In a large bowl, mix together chicken, herbs & spices, salt and pepper, and the egg.
3. Spread chicken out onto a sheet of parchment paper. I like to aim for the length of my loaf pan (8″), by however long it ends up, when spread to about ¾” thick.
4. Lay out the pepperoni slices to cover the chicken – leaving 1″ uncovered, across each of the short sides.
5. Top with shredded mozzarella, and then the basil leaves.
6. Starting with one of the short ends, roll up the meatloaf along the length of it – the parchment paper will help with this.
7. Be sure to pick up the paper on the end you’re rolling, going kind of up and over, rather than a straight roll. You want to keep the filling in, not push it.
8. Transfer meatloaf to the prepared pan, seam side down.
9. Pour marinara sauce evenly over meatloaf.
10. Bake for 1 hour 20 minutes, or until a meat thermometer measures the internal temperature at 165 F.

39. Cottage Pie

Cast iron cottage pie recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT25M · Total: PT70M · Yield: [’12’, ’12 large slices’]

Comfort food at it’s finest. Hearty, toasty, savoury, and simple to bring together. A traditional cottage pie is made with ground beef, plenty of vegetables and mashed potatoes. I took it over the top with creamy roasted garlic parmesan mashed potatoes.

Ingredients

• For the garlic parmesan mashed potatoes:
• 2 pounds russet potatoes (peeled and cut into cubes)
• ½ cup heavy cream
• 1 large egg
• 6 tablespoons salted butter
• 1 cup shredded parmesan cheese
• 1/2 clove garlic (roasted)
• salt and pepper
• For the ground beef filling
• 2 tablespoons butter
• 2 pounds lean ground beef
• 2 tablespoons tomato paste
• 2 garlic cloves (minced)
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
• 2 tablespoons all-purpose flour
• 1 ½ cups beef broth
• 2 teaspoons worestershire sauce
• 1/2 cup peas
• 1/2 cup corn
• 2 stalks celery

Instructions

1. Preheat oven to 400 degrees F or 204 degrees C
2. Peel 1/2 head of garlic and generously coat with olive oil. Bake for 10 minutes and remove from oven, set aside.
3. Cover potatoes with water in large saucepan. Add 1 tablespoon salt, bring to simmer over medium-high heat, and cook until potatoes are tender, 8 to 10 minutes.
4. Drain potatoes and transfer to large bowl for mashing. Add in your roasted garlic. Using potato masher, mash potatoes until smooth. Whisk parmesan cheese, milk and egg together, then stir into potatoes along with 6 tablespoons melted butter. Season with 1 teaspoon salt, and ½ teaspoon pepper; cover and set aside.Melt 2 tablespoons butter in skillet. Add carrots, celery onion, and ¾ teaspoon salt and cook until soft and tender. Add ground beef and cook, breaking up meat with wooden spoon, until no longer pink, about 10 minutes.Stir in tomato paste, garlic, and thyme. Stir in flour and cook for 1 minute. Slowly stir in broth and Worcestershire. Bring to simmer and cook, stirring occasionally, until mixture has thickened slightly, about 10 minutes.
5. Turn off heat and add in peas and carrots.Smooth mashed potatoes over ground beef filling. If desired, use a fork to make ridges on the surface.
6. Bake for 25 minutes.
7. Place skillet in broiler for 2-3 minutes to allow it to get golden brown and crusty.

40. Venison Chilli

Venison Chili with Beer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘6’, ‘6 people’]

This venison chili is made with ground deer meat, peppers, tomatoes, beans and beer. Make it in the Instant Pot, slow cooker or stovetop!

Ingredients

• 2 tablespoons olive oil
• 2 onions, thinly sliced
• 1 pound ground venison (If frozen, thaw before using. Optionally, swap ground turkey)
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 bell pepper (green or sweet) (Or 3 mini sweet peppers)
• 2 jalapeños, seeds + membrane removed, diced (Omit for a less spicy chili)
• 12 ounces stout beer (1 bottle) (Or use a Pale Ale. Use a gluten-free beer if needed)
• 28 ounce can crushed tomatoes
• 15 ounce can kidney beans, drained + rinsed
• 15 ounce can black or pinto beans, drained + rinsed
• corn chips or cornbread, to serve (optional)
• shredded cheese, to serve (optional)

Instructions Instant Pot Version:

1. Add oil to the Instant Pot. Press the sauté button. Press the adjustable temperature setting until it reads normal.Add the onions, venison and spices. Cook until the onions soften and the meat begins to brown.
2. Add the peppers and cook 2 to 3 more minutes, until the peppers soften and the spices are fragrant.
3. Slowly pour in the beer, using a wooden spoon to help scrape up any bits that have stuck to the bottom of the pot.
4. Add the crushed tomatoes, and bring to a simmer. Press the cancel button. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 20 minutes.The Instant Pot will take about 5-6 minutes to come to pressure, depending on how hot the liquid is, and then will start counting down the cook time.The Instant Pot will beep to let you know the cook time has finished.Carefully quick-release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.
5. Add the beans, and simmer 5 more minutes. Serve hot with corn chips, cornbread and/or shredded cheese (if desired).

Stovetop Version:

1. Heat olive oil in a large pot over medium-high heat.Add the onions, venison and spices. Cook until the onions soften and the meat begins to brown.Add the peppers and cook 2 to 3 more minutes, until the peppers soften and the spices are fragrant.
2. Slowly pour the beer into the pot, using a wooden spoon to help scrape up any bits that have stuck to the bottom of the pot.Add the crushed tomatoes, and bring to a simmer. Simmer covered on low heat for about 30 minutes. The long simmer will help improve the texture of the meat.
3. Add the beans, and simmer 5 more minutes. Serve hot with corn chips, cornbread and/or shredded cheese (if desired).

41. Kebabs

Kebabs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb chicken breast or beef, cut into cubes
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced thick
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper
• Skewers (soaked)

Instructions

1. 1. Whisk oil, lemon juice, garlic, paprika, cumin, salt, and pepper for marinade.
2. 2. Thread meat and vegetables onto skewers in alternating pattern.
3. 3. Marinate 30-60 minutes.
4. 4. Grill or bake at 425F (220C) for 12-15 minutes, turning once, until cooked through.
5. 5. Serve with yogurt-herb sauce if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.