sweet potato bowl with Street corn dip

 Recipe from Street Corn Beef and Sweet Potato Bowls Recipe - Pinch of Yum and updated for what I have on hand

High Protein Street Corn Dip:

• 1/2 cup cottage cheese, blended until smooth
• 2 heaping tablespoons mayo
• 2 cans fire-roasted corn, drained and patted dry
• Tamed jalapeños, chopped 
• 1/4 cup chopped cilantro (if I have it at home)
• juice and zest from half of a lime
• 1 avocado, cut into chunks (optional)
• 1/2 teaspoon Tajín 
  

  
  Sweet Potatoes: 

  • 2 large sweet potatoes, peeled and cubed (I have used both fresh potatoes that I have cut and cubed and put in the airfryer for time and bagged fresh sweet potatoes)
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt

  Ground Beef: 

  • 1 tablespoon olive oil
  • 1 pound ground beef

  • 
    

  • 2–3 tablespoons taco seasoning (I use Siete mild taco seasoning, about half the package)
    

    Optional:

    • Pickled red onions for serving

    Instructions

    1. Make Street Corn Dip: Mix all elements together, saving the blended cottage cheese for last so you can control how much you want to add. Taste and adjust to your liking. (This doubles as a snack while you’re cooking. Win-win.)
    2. Roast Sweet Potatoes: Toss the sweet potato cubes with olive oil and salt. Air fry at 375 degrees for 13 minutes, until tender and lightly golden. (Or roast on a sheet pan at 400 degrees for 25 minutes.)
    3. Ground Beef: Heat the olive oil over medium high heat; add ground beef in chunks and cook, undisturbed, until you get some browning. Crumble into small bits, and add the taco seasoning and 2-3 tablespoons of water to make it a bit saucy. 
    4. Serve: Plate sweet potatoes and ground beef in a bowl. Top with the corn dip. I always have this with pickled red onions, but that’s up to you! And dipping into this with chips is delicious.
  
  

Ham & Cheese Sliders

Stock photo

12-24 King Hawaiian Rolls (depends on the size of your family-mine eat at least 2)
Deli ham
Swiss cheese, 6-7 slices
provolone cheese, 6-7 slices

Glaze:
1/4 c. unsalted butter, melted
1-2 TB honey
2 tsp dijon mustard
1 1/2 tsp worcestershire sauce
1-2 TB minced onion

1 Preheat oven to 350.  Spray 9x13 baking sheet with spray. 

2Take the rolls out of the packaging and slice in half the whole set.  

3 Put the bottom part of the sliders in the pan 

4 Layer ham, then cheese, then the top rolls

5 I put the glaze ingredients in a pyrex bowl and slowly melt in the microwave.  Brush it over the top of the slider rolls. 

6 Cover with foil

7 Bake for 20 minutes (cheese should be melted).  Remove foil and bake for an additional 5 minutes


  Ham and Cheese Sliders - Immaculate Bites Comfort Food Recipes

Honey Garlic Chicken

 I buy frozen precooked chicken in this season of life.  You can buy whatever you want, just make sure to figure in cook.

1 bag frozen precooked chicken
Olive Oil
S&P
Rice
Green onions

Glaze:
3 TB honey
3TB soy sauce
3 cloves garlic, minced
1/4 tsp red pepper flakes

Directions
1) Heat olive oil in skillet
2) Season chicken
3) Add chicken to the skillet
4) Whisk Glaze
5) Turn chicken pieces and add glaze.  Cook chicken all the way through
6) Serve over rice with green onions

Taken from: 
15-Minute Honey Garlic Chicken - Family Food on the Table

sausage skillet/sheet pan

 polish kielbasa rope

fresh green beans

mini potatoes

fresh broccoli

red onion

olive oil, salt and pepper

400 degrees for 20-30 minutes

Couscous salad Bowl with Garlic dressing

1 box couscous prepared
1 garlic dressing prepped (recipe below)
2 avocados
1 can black beans, drained, rinsed and heated up with seasoning
1 can chickpeas, drained and rinsed
1 can corn, drained
Tomatoes and cucumbers

BLT Pasta salad with chicken

 

3 cups romaine lettuce

1lb chicken breast, sliced

8 oz bowtie pasta

bacon, cooked & crumbled

1 1/4 c. grape tomatoes, cut in half

Dressing: 
1/2 cup mayo

1/3 c. water

1TB BBQ sauce

1 1/2 tsp vinegar 

1/4 tsp garlic powder

1/4tsp black pepper

From the kitchen of: Lisa Blair

Italian Chopped Salad

 

Dressing:
 

1/3 c. extra virgin olive oil

3 TB red wine vinegar

2 cloves garlic minced

3 tsp Dijon mustard

1/2 tsp kosher salt and pepper

1/3 grated pecorino Romano cheese (or grated parmesan)

Combine ingredients and mix well.  (put in a mason jar or small blender to mix well)

Salad: 

1 head iceberg lettuce

1-2 head shredded romaine

1 can chickpeas, drain & rinse

1/4lb Italian salami, sliced thinly and in strips

2 c. shredded mozzarella cheese

kalamata olives

Add ingredients to bowl and pour dressing on top.  Toss to coat well. 

From the kitchen of: what molly made

Easy (Trader Joes) salad

1 bag baby arugula, chopped

1 cup orzo pasta, cooked and cooled

1 container freshy bruschetta sauce, liquid drained (Trader Giotta's sauce)

1 cup dried cranberries 

3/4 can corn, drained

3/4 cup salted pepitas or pumpkin seeds

1 c quattro formaggi shredded cheese

1/2-3/4 bottle Trader Joes parmesan ranch dressing 

1.  cook the orzo, drain, and place in fridge to cool

2.  Assemble everything on a large platter.  

3.  pour the dressing over top 

From the kitchen of: @meg_miles on Instagram