30-Minute Meal Prep 100 Healthy and Delicious Recipes To Eat All Week

ALSO BY ROBIN MILLER
The Newlywed Cookbook

Robin Takes 5 for Busy Families
Robin Takes 5
Robin to the Rescue
Robin Rescues Dinner
Quick Fix Meals
Picnics
Verdure
The Daily Soup
Jane Fonda, Cooking for Healthy Living
30-MinuteMealPrep_INT.indd 1 11/3/22 8:39 AM

30 - MINUTE
Meal
Prep
100 HEALTHY AND
DELICIOUS RECIPES
TO EAT ALL WEEK
ROBIN MILLER

Copyright © 2023 by Robin Miller
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GD 10 9 8 7 6 5 4 3 2 1

For my sons, Kyle and Luke, who never
say no when it comes to tasting my
creations and who inspire me to
make delicious food every day.

Table of Contents
INTRODUCTION 1 Sheet Pan Honey-Balsamic Chicken 33

Chicken and Apple Salad with Fennel 34
MEAL PREP 101 3 Sheet Pan Parsley Lemon Chicken 37
Sweet-and-Sour Chicken
CHICKEN 9 with Rice Noodles 38
Italian Lemon Chicken 11 Baked Buttermilk Fried Chicken 41
Easy Chicken Pot Pie 12 Chicken Tetrazzini with
Beer-Braised Chipotle Chicken 15 Mushrooms and Peas 42
Buffalo Chicken Pizza 16 Sweet Sriracha Chicken with
Skillet Chicken with Sun-Dried Mini Peppers 45
Tomato Relish 19 Chicken Tortilla Soup 46
Chicken Cheesesteaks with Paprika Chicken 49
Fried Onions and Peppers 22 Green Chicken Enchiladas 50
Chicken Meatballs with Marsala Gravy 25 White Wine–Braised Chicken Thighs
Chicken Meatball Soup 26 with Artichokes and Olives 53
One-Pot Barbecue Pulled Chicken 29 Chicken Tamale Pie 56
Mexican Chicken with Rice and Corn 30

Parmesan Chicken Honey Garlic Steak 120
Fingers with Marinara 59 Cube Steaks with Easy Gravy 123
Chicken Macaroni and Cheese 60 Easy One-Pot Beef Goulash 124
Sheet Pan Chicken Shawarma 63 French Onion Steaks 127
Creamy Chicken and Peas 66 Easy Mongolian Beef Bowls 128
Indian Butter Chicken 69 Korean Short Ribs 131
Coconut Chicken Soup 70 Short Rib Tostadas with
Orange Chicken 73 Chipotle-Lime Slaw 132
Thai Chicken Fried Rice with Basil 76 Pork Chops with Apple Salsa 135
Spicy Pork Noodle Bowls 136
BEEF AND PORK 79 Pork Tenderloin with
Skirt Steak with Roasted Creamy Mushroom Gravy 139
Red Pepper Relish 81 Sweet-and-Sour Pork 140
Cheesy Steak and Potato Hash 82
Thai Basil Beef 85 SEAFOOD 143
Steak Street Tacos 86 Garlic Butter Salmon 145
Beef Patty Melts 89 Teriyaki Salmon Ramen Noodles 146
Beefy Lasagna Bowls 90 Cajun Butter Salmon 151
Mediterranean Meatballs with Tzatziki 93 Salmon Taco Bowls 152
Moroccan Meatball Soup 94 Sweet-and-Sour Baked Salmon 155
Steak au Poivre 97 Salmon Niçoise Salad 156
Easy Steak Gyros with Tuna with Roasted Red Pepper Salsa 159
Yogurt-Mint Sauce 100 Tuna Couscous Salad 160
Pasta with Easy Bolognese 103 Roasted Miso Cod 163
Greek Stuffed Peppers 104 Creamy Fish Chowder with
Garlic and Herb Butter Burgers 107 Potatoes and Corn 164
Cheeseburger Noodles with Spinach 108 Baked Halibut Packets with Rosemary 167
Minute Steaks with Chipotle Gravy 111 Halibut Lettuce Wraps with
Steak Caesar Wraps 112 Chipotle Cream 168
Sesame Beef with Broccoli 115 Baked White Fish with Parmesan Crust 171
Beef and Bean Empanadas 116 Fish Salad with Pesto 172
Steak Skewers with Peanut Dip 119 Honey Hoisin Shrimp 175

Shrimp Cakes with Honey Lemon Aioli 176 CLOSING THOUGHTS 232
Brown Butter Shrimp 179
Shrimp Soft Tacos with Spicy Slaw 180 INDEX 233
Maple Soy Scallops 183
Pasta with Scallops and ABOUT THE AUTHOR 245
White Wine Sauce 184
PASTA AND RICE 187

Spaghetti with Pink Vodka Sauce 189
Vegetable Pad Thai 190
Linguine with Lemon and Asparagus 193
Linguine Frittata 196
Garlic Parmesan Pasta with
Toasted Black Pepper 199
Pasta with Sausage and Broccoli 200
Cheesy Baked Rigatoni with
Chipotle Sausage 203
Rigatoni with Blistered
Tomatoes and Spinach 206
Bow Tie Carbonara 209
Pasta Salad with Sun-Dried
Tomato-Basil Pesto 210
Cheesy Mexican Rice and Beans 213
Hearty Minestrone 214
Cilantro Lime Rice 217
Lemony Chicken and Rice Soup 218
Coconut Rice 221
Perfect Fried Rice 222
Spanish Rice 225
Spinach and Artichoke Rice Bake 226
Greek Rice Bowls 229
Mushroom Risotto 230

Introduction
C an this be real? A cookbook that promises

30-minute meal prep for every single dish?
Yes. You now have one hundred new reasons to
you’ll love. I know you’ll adore the food. But I
understand you need more, so I’ve shared my
strategies for effortlessly transforming everyday
make dinner—meals you can serve in 30 minutes ingredients into mind-
blowing meals. And get
max. In many cases, dinner will be on the table this: leftovers from half of those meals transition
much faster than that. into completely different, equally outstanding
I wrote this cookbook for one reason: to solve dinners. I can tell you this with confidence: this is
your dinner dilemma. But I didn’t stop there. This an indispensable resource for all busy home cooks
essential resource tackles nightly meals and weekly (me included) because it makes mealtime simpler,
meal planning as well as providing strategies for your life easier, and the whole cooking experience
setting up your pantry. better—which makes everyone happier.
My life is a lot like yours—a daily juggle of work, Smack in the front of this cookbook, you’ll
family, errands, and chores. And hobbies if I’m find Meal Prep 101: twenty-five tactics that will
lucky. All that and I didn’t mention dinner, which revolutionize your experience in the kitchen. From
clearly needs to be addressed. Turn the page and how to prep ingredients to what to stash in your
you’ll quickly realize the “dinner problem” is solved. pantry, you’ll find life-altering suggestions that will
I didn’t just write one hundred recipes I think change your approach to mealtime.

Then, it’s on to the recipes. I’ve compiled a the recipes in this book. What happens if you’re
collection of meals that will inspire you. I want you craving a Round Two dish and you didn’t make
to gaze at that package of chicken with enthusiasm, Round One? Don’t fret; every Round Two recipe
not apathy; a pound of beef with gusto, not gloom. can be made without repurposing leftovers.
And that box of pasta deserves excitement, not I truly hope you dive into this cookbook with
indifference. As you read through these recipes, passion and excitement, knowing that you’ve got
you’ll soon agree—you can create mouthwatering, the recipes, tips, and strategies to create fabulous
wholesome, family-friendly meals with a handful meals with ease. With a few tricks up your sleeve
of ingredients in under 30 minutes. Oh, and after (and some leftovers in the fridge), mealtime can be
one meal is complete, you’re teed up for a future wholly rewarding.
meal. Read on. One more thing: it’s great when everyone
There’s a strategy behind how the recipes in raves about delicious food, but remember this—
this book are written. In each chapter, you’ll find your amazing meal may have made it to the table
“Round One” recipes and “Round Two” recipes. quickly and easily, but more importantly, it was
Working with leftovers is an integral part of my shared with the people you love. Bon appétit.
planning-ahead strategy, and this scheme not only
takes the stress out of meal planning, but it also
streamlines the cooking process for 50 percent of
2 ∙ 30-Minute Meal Prep

Meal Prep 101
B elow you will find twenty-five quick-and-easy strategies for creating an efficient, well-organized
kitchen—a culinary workspace designed to simplify meal planning and preparation. These tips
and tactics are easy to incorporate into your lifestyle, and they will have a profound impact on dinner-
time. Choose a few concepts or choose them all, but one thing is certain: when you take the time to plan
ahead, meal preparation takes no time at all.
Twenty-Five Strategies for Creating a Well-A ppointed,

Perfectly Functional Kitchen and Pantry
1. CHOP VEGETABLES YOU REGULARLY USE 2. MEASURE INTERNATIONALLY INSPIRED
AND REFRIGERATE THEM IN SEALABLE CON- SPICE BLENDS AND STORE THEM IN CONTAIN-
TAINERS OR PLASTIC BAGS UNTIL READY TO USE. ERS OR JARS FOR UP TO 6 MONTHS. For an Italian
Many recipes for sauces, soups, stews, and chilies medley, combine oregano, basil, thyme, rose-
start with aromatics like onions, carrots, celery, mary, and marjoram. For a Mexican/Southwest
bell peppers, and garlic, so chop your produce in mix, combine chili powder (regular or hot),
advance (up to 4 days) and it will be ready when cumin, cilantro, and oregano. For Asian inspi-
you are. This strategy can easily slash 15 to 20 ration, combine garlic, sesame seeds, ginger,
minutes from your daily prep time. and a pinch of cinnamon. For an all-purpose

Mediterranean seasoning, combine parsley, 6. WHEN MAKING CASSEROLES, PREPARE TWO
oregano, basil, fennel, dill, cumin, and paprika. INSTEAD OF ONE. For example, if you have all the
ingredients out and ready for lasagna, assemble two

3. MEASURE AND PREP INGREDIENTS BEFORE complete casseroles and freeze the second one
YOU START COOKING. The recipes in this cook- (before baking) for up to 3 months. Thaw frozen cas-
book are ready in a flash, so it helps to have seroles overnight in the refrigerator and then bake as
all your ingredients measured, chopped, and directed. This works will all types of casseroles, from
prepped before you start cooking. It’s never ideal the classic tuna noodle to traditional enchiladas.
when the oil in your skillet starts smoking before
you’ve finished chopping. Yes, I’ve done it too. 7. WHEN ROASTING CHICKEN BREASTS, TEN-
DERS, OR THIGHS, DOUBLE THE AMOUNT AND
4. MEASURE INGREDIENTS FROM DRY TO WET. RESERVE THE LEFTOVERS FOR ANOTHER NIGHT.
We’ve all been there, rinsing dried herbs from an oil- Cooked chicken is a quick cook’s best friend and
slicked measuring spoon. As with most recipes, the will last up to 4 days in the refrigerator and 3
ingredients in this cookbook are listed in the order months in the freezer. What should you do with
in which they are used. That means you might find the leftover chicken? The possibilities are endless.
the oregano after the olive oil, or the panko bread- Just know that by starting with cooked chicken,
crumbs after the yogurt. Measure the dry ingredi- you’ll shed at least 10 to 15 minutes from your meal
ents first and you’ll save the rinsing step between prep time. What do I mean by prep time and cook
wet and dry. Dry before wet and rinsing is offset. time? Prep time is the time it takes for you to get
your ingredients ready, such as chopping onions
5. WHEN MAKING SAUCES AND MARINADES, and measuring herbs. Cook time is the amount of
DOUBLE OR TRIPLE THE RECIPE AND RESERVE time food is heated, either on the cooktop or in
LEFTOVERS FOR FUTURE MEALS. Store sauces the oven. Those two combined will be 30 min-
and marinades in sealable containers or freezer utes or less. Great ideas include chicken fried rice,
bags and they will last up to 5 days in the refriger- chicken burritos, pizza with chicken and vegeta-
ator or up to 3 months in the freezer. Your future bles, chicken salad, chicken Caesar wraps, and prac-
self will thank you for having comforting, home- tically every casserole that calls for cooked poultry.
made sauces and marinades on hand, especially
on busy weeknights. Great examples include 8. FREEZE INDIVIDUAL PORTIONS OF LEFT-
pasta sauce, meat sauce, gravies, Asian glazes, and OVERS, NOT JUST ENTIRE CASSEROLES. How
marinades for chicken, steak, pork, and seafood. many times have you opened your freezer and

wished you had something to serve two people important ingredients in your pantry armory.
when all you have is a casserole big enough to They come in a variety of forms and can be
serve six? When you freeze in smaller portions, used in sauces, soups, stews, salads, and more.
thawing is quicker (and safer), and you can serve Regular, fire-roasted, seasoned, diced, pureed,
one or two people with ease. crushed, and sauced, tomatoes add great flavor,
color, nutrition, and heft to countless meals.
9. LABEL AND DATE EVERYTHING. No more mys-
tery food in the icebox! When packing up food for 13. FILL A SHELF WITH CANNED BEANS. In case
the freezer, add the description and date. Although you haven’t noticed, the canned bean section of
you think you might remember the contents, once the grocery store has exploded over the last few
food is frozen, it’s hard to decipher what it is. Try years. Not only can you find traditional canned
to thaw and enjoy all frozen food within 3 months beans of all colors (black, white, pink, and red
(this is a food quality tip, not a food safety issue). kidney beans), you can find tender legumes
swimming in seasoned sauces (great for stews,
10. GET CREATIVE WITH SALAD DRESSINGS soups, chilies, and even nachos). And when it
AND VINAIGRETTES. Bottled dressings and vin- comes to stretching meals, canned beans are
aigrettes are typically crammed with tasty ingre- your huckleberry—they’re filling, affordable, and
dients, including robust vinegars, mustards, oils, rich in protein and fiber.
herbs, and spices. Take advantage of this one-
stop flavor shop and consider using them as the 14. BUY SHREDDED CHEESE AND/OR BUY A
base of your sauces and marinades. BLOCK OF CHEESE AND SHRED IT YOURSELF.
Shredded cheese is an essential time-saver, but

11. MAKE YOUR CONDIMENTS DO DOUBLE DUTY. the convenience item is often pricier than cheese
Just like dressings and vinaigrettes, chutneys, rel- sold whole. Keep some shredded cheese on hand
ishes, pesto, miso paste, and other condiments can for ultra-busy weeknights, and when possible,
be precious time-savers on a busy weeknight. You shred or grate whole blocks of cheese just before
can either use these pantry staples as the base of serving. Note that pre-shredded cheese contains
your sauces and marinades or use them as quick- additives (like potato starch) used to keep the
and-easy toppings/garnishes just before serving. shreds from clumping and sticking together in the
package. Those additives also prevent the cheese
12. LOAD UP ON TOMATOES OF ALL KINDS. from melting as smoothly as cheese you shred
Canned tomatoes might be one of the most yourself. Pre-shredded cheese still melts, and it’s
Meal Prep 101 ∙ 5

great for toppings, but for things like cream sauce, your dinner salads and desserts. But they don’t
the final result might not be as satiny as sauce last very long! Before they turn the corner and
made with freshly shredded cheese. become inedible, give fresh berries a rinse
under cold water and spread them out on a
15. BROTHS AND BOUILLON ADD GREAT baking sheet to freeze (for bananas, simply peel
FLAVOR IN A SNAP. Whether you’re making a them and add them to the baking sheet). Once
soup, stew, sauce, or gravy, ready-to-use broths, frozen, store the fruit in freezer bags and use it
bouillon cubes, and jarred bouillon add great in smoothies, muffins, quick breads, and other
flavor in minutes. Once open, liquid broths have baked treats.
a limited shelf life (in the refrigerator), so keep
the cubes on hand as a backup. 19. COOK BACON IN ADVANCE AND FREEZE IT.
There are many reasons this is an awesome tip.

16. NEVER RUN OUT OF QUICK-
COOKING First, you can roast an entire package of bacon in
GRAINS. Fast-cooking grains like rice, quinoa, and just minutes and dodge a stove top full of grease.
couscous not only make excellent side dishes, Second, you’ll always have cooked bacon nearby.
but they can also become the base of nutritious, To roast bacon, arrange the strips on a parchment-
complete meals. lined baking sheet in a single layer. Roast at 400°F
for 12 to 15 minutes, until chewy-crisp. Blot the
17. WASH HERBS AS SOON AS YOU GET HOME bacon with paper towels, and freeze in a freezer
FROM THE GROCERY STORE. This might not be bag for up to 3 months. When you’re ready for
your favorite tip (adding more work to your bacon (either for breakfast or as a garnish), pull
to-do list as you unpack the groceries) but trust as many slices as you need and reheat, without
me. Fresh herbs are often used at the end of thawing, in a 300°F oven for 5 to 10 minutes (or
cooking—just before serving—a time when in the microwave for 30 to 60 seconds).
you’re hustling to get to the table. Being able
to grab prewashed herbs and give them a quick 20. SALVAGE BREAD BY TURNING IT INTO CROU-
chop (or simply pull some leaves) is an excellent TONS. Don’t toss old bread just because it’s hard
time-saver. You’ll thank me later for this one. and dry. Bread that’s no longer soft is perfect for
cubing and making croutons. To make the salad
18. DON’T LET YOUR BERRIES GET PAST THEIR topper, cube the bread and toss it with melted
PRIME. Fresh berries are a superb addition to butter or olive oil (enough to coat all sides). Then
all types of dishes, from your morning cereal to season with your favorite dried herbs, spread out

on a baking sheet, and bake in a 375°F oven for 5 Don’t relegate your crudités platter to special
to 10 minutes, until golden and crisp. events. Raw vegetables and dip make an excel-
lent, no-cook side dish option for any busy week-
21. DEFROST OVERNIGHT IN THE FRIDGE, NOT night. The same is true of cheese and crackers,
ON THE COUNTER OR IN THE MICROWAVE. This peanut butter–stuffed celery, cured meats like
is a food-safety tip, but it’s a good one. In absolute salami and pepperoni, and fresh fruit like grapes
dire situations (when you need to thaw food fast), and sliced apples. These options are nutritious,
use a cold-water bath for 30 minutes. This speeds filling, and ready in minutes. Younger members
the thawing process for most frozen items, from of the family will also love these side dishes.
chicken breasts to ground beef, to frozen seafood.
25. BREAD COUNTS AS A SIDE DISH. Now you
22. CONSIDER SHEET PAN COOKING SO YOU have the freedom to check another dinner item
CAN COOK ENTIRE MEALS AT ONCE. One-pan off your list. Side dish: done. There are count-
meals are a busy cook’s pal in the kitchen, and less varieties of delicious, wholesome breads
sheet pan meals require no hands-on work once at the grocery store, from freshly baked breads
the pan is in the oven (versus stove-top meals with seeds and whole grains to the minimally
that require attention). Plus, if you’ve incor- processed loaves found in the bread aisle. Don’t
porated some of the other tips from this list relegate bread to sandwiches and toast; choose
(pre-
chopping vegetables, using dressings as breads that are high in fiber and low in preserva-
marinades, and washing herbs before storing), tives and added sugars, and you’ll have an excel-
dinner prep will be a breeze. lent, lightning-fast, whole grain side dish. To jazz
things up, serve the bread with a little dish of olive
23. DON’T STRESS ABOUT SIDES. Sometimes oil for dipping (and season the oil with some fresh
getting dinner on the table is a feat, so don’t add or dried rosemary if you’re feeling extra gourmet).
work by crafting a complicated side dish. There’s
nothing wrong with steaming a bag of frozen
green beans or opening a can of corn. Many reci-
pes in this book provide serving suggestions, but
for those without side dish ideas, keep it simple.
24. PARTY APPETIZERS MAKE GREAT SIDE
DISHES. Stay with me here; this is a useful tip.
Meal Prep 101 ∙ 7

CHICKEN

GOOD TO KNOW
In this recipe, I call for minced dried garlic, which is dehydrated garlic flakes. I find
dried garlic a quick cook’s best friend on nights when you don’t have the time to
peel and mince fresh cloves. When a recipe calls for fresh garlic, substitute ½ tea-
spoon minced dried garlic for each clove. If you have garlic powder, use ⅛ teaspoon
powder for every clove of fresh garlic.

Round One
Italian Lemon Chicken
This ingredient list may be short, but flavors abound in this one-pan
Serves 4, with
meal. After a quick marinade, the zingy chicken can be cooked indoors or leftover chicken
for a future meal
outside on the grill, and the result is moist chicken that’s brimming with
tangy lemon, Italian seasoning, and garlic—fresh, light, and an excellent 10 minutes
addition to your regular routine. 15 minutes
¼ cup fresh lemon juice 1. In a shallow dish or large zip-top bag, combine the lemon juice, olive
2 tablespoons olive oil, plus oil, Italian seasoning, garlic, lemon zest, ½ teaspoon salt, and ¼ tea-
more for coating the pan spoon black pepper. Add the chicken, seal the bag, and turn to coat,
2 teaspoons Italian seasoning
pressing the marinade into the meat. If you have the time, marinate
1 ½ teaspoons minced dried
for 30 minutes or up to 8 hours in the refrigerator.
garlic, or ½ teaspoon
2. Coat an outdoor grill, grill pan, or skillet with olive oil, and preheat to
garlic powder, or 3
cloves garlic, minced medium-high. Remove the chicken from the marinade, discard the
1 teaspoon grated fresh marinade, and add the chicken to the hot pan. Cook for 5 to 7 min-
lemon zest utes per side, until the chicken is cooked through (a meat thermom-
Salt and freshly ground eter should register 165°F for all cuts of chicken; chicken tenders
black pepper will cook a few minutes faster).
6 boneless, skinless chicken
3. Reserve half of the chicken for the Easy Chicken Pot Pie (page 12) or
breast halves, or 12 to
another future meal. Refrigerate for up to 3 days.
15 chicken tenders,
4. Top the remaining chicken with fresh parsley and serve.
or 12 thighs
Chopped fresh parsley
for serving
SERVING SUGGESTION: For a complete and filling meal, serve the chicken with your favorite raw or steamed vegetable
and a starchy side, such as rice, beans, pasta, potatoes, sweet potatoes, quinoa, couscous, or whole grain bread. For more
inspiration, check out Meal Prep 101 tips 23, 24, and 25.
Chicken ∙ 11

Round Two
Easy Chicken Pot Pie
This deconstructed chicken pot pie is the ultimate comfort-food meal.
Serves 4
The chunks of chicken are already seasoned, so there’s no need to raid your
10 minutes
spice rack to prepare this winning dish. Each spoonful features aromatic
vegetables, herby sauce, tender chicken, and flaky buttermilk biscuits. 20 minutes
1 (6-ounce) container 1. Cook the biscuits according to the package directions.

refrigerated biscuits 2. Meanwhile, heat the butter and olive oil together in a large stock pot
(5 biscuits) or saucepan over medium-high heat. Add the carrots, celery, and
2 tablespoons unsalted butter
onion, and cook for 3 to 5 minutes, until soft.
1 tablespoon olive oil
3. Add the flour, ½ teaspoon salt, and ¼ teaspoon black pepper, and stir
1 cup chopped carrots
to coat.
1 cup chopped celery
1 cup chopped onion, any color 4. Add the broth, and bring to a simmer. Add the chicken, reduce the heat
2 tablespoons all-purpose flour to low, and simmer for 10 minutes, until the sauce thickens.
Salt and freshly ground 5. Add the corn and peas, and cook for 1 minute to heat through. Season
black pepper to taste with salt and black pepper.
2 cups chicken broth 6. Ladle the stew into bowls, and top with the biscuits.
4 cups diced cooked chicken
7. Top with fresh parsley (if using), and serve.
from the Italian Lemon
Chicken (page 11), or
any cooked chicken
½ cup frozen corn, kept frozen
GOOD TO KNOW
until ready to use
I use a 6-ounce container of refrigerated biscuits,
½ cup frozen peas, kept frozen
until ready to use which contain 5 biscuits. If desired, you can use a
Chopped fresh parsley for larger container with 8 to 10 biscuits.
serving, optional

ALSO GOOD TO KNOW
If you’re using unseasoned cooked chicken from another previous meal (not the
Italian Lemon Chicken) or rotisserie chicken meat, add 1 teaspoon Italian seasoning
to the vegetables when you add the flour, salt, and black pepper.

GOOD TO KNOW
This recipe recommends a dark Mexican beer for added

richness. Feel free to use any beer you prefer.

Round One
Beer-Braised Chipotle Chicken
Smoky, tangy, and incredibly tender, this chicken is as amazing as it is easy.
Serves 4, with
Store-bought chipotle chiles in adobo sauce make the base of the smoky leftover chicken
for a future meal
sauce, and then everything is kicked up with tangy beer, garlic, dijon mustard,
chili powder, and cumin. You need only one pan and a handful of ingredients, 10 minutes
and you have the ultimate chicken dinner (with leftovers) at your fingertips. 20 minutes
3 tablespoons minced chipotle 1. In a large shallow dish, whisk together the chipotle chiles, garlic, chili
chiles in adobo sauce powder, dijon mustard, cumin, 1 teaspoon salt, and ½ teaspoon
2 cloves garlic, minced, or ½ black pepper. Add the chicken, and turn to coat. If you have the
teaspoon garlic powder
time, refrigerate for 1 hour or up to 24 hours.
1 teaspoon chili powder
2. Heat the olive oil (or vegetable oil) in a large, high-sided skillet over
1 teaspoon dijon mustard
medium-high heat. Working in batches to prevent crowding the pan,
½ teaspoon ground cumin
Salt and freshly ground add the chicken, and cook until golden brown on both sides, about 3
black pepper to 4 minutes per side. Return all the chicken to the pot, add the beer,
2 tablespoons olive oil and bring to a gentle boil. Reduce the heat to medium-low, partially
or vegetable oil cover, and simmer for 15 minutes, until you can easily shred the
2 pounds boneless, skinless chicken with two forks.
chicken breast halves,
3. Transfer the chicken to a plate, and shred with two forks.
tenders, or thighs
4. Place the skillet back over medium heat, and simmer until the
1 (12-ounce) beer, preferably
liquid reduces by about half. Return the chicken to the pan, and
a dark Mexican beer,
such as Modelo, Trejo’s simmer for 1 to 2 minutes to heat through. Season to taste with salt
Cerveza, or AleSmith, and black pepper.
or beer of choice 5. Reserve 2 cups of the chicken for the Buffalo Chicken Pizza (page
Fresh cilantro leaves 16) or another future meal. Refrigerate for up to 3 days.
for serving 6. Top the remaining chicken with fresh cilantro and red onions,
Chopped red onion for serving
and serve.
SERVING SUGGESTION: I suggest serving this buttery chicken in soft tortillas (corn or flour) or lettuce leaves or over
your favorite grain, such as rice, couscous, quinoa, or farro.
Chicken ∙ 15

Round Two
Buffalo Chicken Pizza
My son Luke took one bite of this pizza and said, “Oh wow.” That’s pretty
telling because he samples something new almost every day. Luke’s reac-
Serves 4
tion was spot on; each chewy, cheesy bite of this pizza is packed with
10 minutes
flavor—from the toasty crust to the ranch-spiked ricotta, fiery shredded
chicken, and buttery mozzarella cheese. It’s a medley of flavor—first the 12 to 16 minutes
heat, then the creamy dairy—and it’s impossible to stop at one slice.
1 (13.8-ounce) container 1. Preheat the oven to 400°F. Line a large baking sheet with parchment
refrigerated pizza dough paper or aluminum foil.
1 cup ricotta cheese 2. Unroll the pizza dough on the prepared pan, and shape as desired; I
3 tablespoons powdered
chose a 10-by-12-inch rectangle. Bake for 6 minutes.
ranch dip/dressing mix
3. Meanwhile, in a small bowl, combine the ricotta and powdered ranch
2 cups shredded cooked
mix, and mix well.
chicken from the
Beer-Braised Chipotle 4. In another bowl, combine the chicken and hot sauce, and mix to coat
Chicken (page 15), or the chicken with the sauce.
any cooked chicken 5. Spread the ricotta mixture all over the prebaked crust, to within half an
¼ cup hot sauce, such inch of the edges.
as Frank’s, or hot 6. Arrange the chicken over the ricotta, and top with the mozzarella.
sauce of choice
7. Bake for 6 to 10 more minutes, until the edges of the crust are golden
1 cup shredded mozzarella
brown and the cheese melts.
cheese
8. Top with fresh chives (if using), and serve with ranch dressing on the
Chopped fresh chives for
serving, optional side (if using).
Bottled ranch dressing for
serving, optional
GOOD TO KNOW
You can make this dish with leftover cooked chicken

from any recipe in this book or any previous meal. You
can also use rotisserie chicken meat.

ALSO GOOD TO KNOW
Instead of a container of refrigerated pizza dough, you can

use a 1-pound package of store-bought, fresh pizza dough
or fresh dough from your favorite pizza restaurant.

Round One
Skillet Chicken with
Sun-Dried Tomato Relish
A blender or food processor makes quick work of this unbelievable relish,
and the result is a thick puree of sweet tomatoes, floral basil, grassy onions,
Serves 4, with
tangy vinegar, and pungent garlic. The flavors are so robust, you need little leftover chicken
for a future meal
else to transform ordinary chicken into something extraordinary.
This relish packs a sweet/tart flavor punch, so I encourage you to 10 to 15 minutes
make extra to spoon over steak, potatoes, or pasta and to slather onto your 15 minutes
sandwiches and paninis.
½ cup fresh basil leaves, packed 1. In a food processor or blender, combine the basil, sun-dried toma-
½ cup oil-packed sun-dried toes and teaspoon of oil from the jar, green onions, red wine vinegar,
tomatoes, drained, garlic, red pepper flakes (if using), and oregano. Process until finely
reserving 1 teaspoon
ground and blended, scraping down the sides of the bowl or blender
oil from the jar
as necessary. If the mixture seems too thick, add about 1 teaspoon of
2 green onions, chopped
water, and process until you have a thick relish.
1 tablespoon red wine vinegar
2 to 3 cloves garlic, minced 2. Transfer the relish to a bowl, and season with salt and black pepper.
½ teaspoon crushed red If you have the time, let stand for 20 minutes (and up to 24 hours;
pepper flakes, or to taste refrigerate if you’re waiting longer than 2 hours).
½ teaspoon dried oregano 3. Preheat the oven to 400°F. Line a large baking sheet with parchment
Salt and freshly ground paper or aluminum foil.
black pepper
4. Heat the olive oil in a large skillet over medium-high heat. Season
2 tablespoons olive oil
both sides of the chicken with all-purpose seasoning or salt and
black pepper. Working in batches to prevent crowding the pan,
breast halves, about
5 ounces each add the chicken, and cook for 2 to 3 minutes per side, until golden
All-purpose seasoning or brown.
salt and freshly ground 5. Transfer the chicken to the prepared pan, and bake for 10 minutes,
black pepper until the chicken is cooked through (a meat thermometer should
register 165°F).
Chicken ∙ 19

6. Reserve four of the chicken breasts for the Chicken Cheesesteaks
with Fried Onions and Peppers (page 22) or another future meal.
Refrigerate for up to 3 days.
7. Top the remaining chicken with the sun-dried tomato relish, and
serve.
SERVING SUGGESTION: To round out the meal, serve the chicken with easy side dishes, such as steamed vegetables
and roasted potatoes, or any easy side dish of choice. For more inspiration, check out Meal Prep 101 tips 23, 24, and 25.
GOOD TO KNOW
If you have an ovenproof skillet, you can transfer the chicken

directly to the oven and skip using the baking sheet.

ALSO GOOD TO KNOW
The heat level of the relish

is entirely customizable and
determined by the amount
of red pepper flakes you add.

Round Two
Chicken Cheesesteaks with
Fried Onions and Peppers
Sometimes simple ingredient lists make for the best meals—not just
because the preparation is easy but because with fewer competing flavors,
Serves 4
each one has a chance to shine. In this dish, the onions and bell pepper are
10 minutes
perfectly sweet and tender, and the chicken is enlivened with salty, tangy
Worcestershire sauce. Choose your favorite rolls or carve up a baguette to 10 minutes
complete this family favorite.
2 tablespoons olive oil, or 1. Heat 1 tablespoon of the olive oil (or vegetable oil) in a large skillet
vegetable oil, divided over medium-high heat. Add the onion and bell pepper, and cook
1 large or 2 small yellow for 3 to 5 minutes, until soft. Season the vegetables with salt and
onions, sliced
black pepper, and transfer to a plate. Cover with aluminum foil to
1 bell pepper, any color,
keep warm.
seeded and sliced
2. Preheat the broiler. Heat the remaining oil in the same skillet over
Salt and freshly ground
black pepper medium-high heat. Add the chicken and Worcestershire sauce, and
4 cups thinly sliced cooked cook for 2 to 3 minutes to heat through. Arrange the chicken in the
chicken from the Skillet hoagie rolls and top with the onions, peppers, and cheese. Place
Chicken with Sun-Dried under the broiler to melt the cheese before serving, or serve as is.
Tomato Relish (page 19),
or any cooked chicken
1 tablespoon Worcestershire
sauce GOOD TO KNOW
4 soft hoagie/sub rolls, or 1
baguette cut into 4 equal
or steak from any recipe in this book, or any previous
pieces, warmed if desired
meal. You can also use rotisserie chicken meat.
1 cup cheddar, provolone,
or cheese of choice,
shredded or sliced

GOOD TO KNOW
If desired, you can make the meatballs with ground

turkey or ground beef instead of chicken.

Round One
Chicken Meatballs
with Marsala Gravy
Just like chicken marsala but in meatball form. And since we’re making
meatballs instead of using the traditional chicken breasts or thighs, we can
Serves 4, with
add a lot more flavor to the chicken. Each moist meatball is seasoned with leftover meatballs
for a future meal
parsley, onion, and garlic and then roasted to caramelized perfection. The
gravy is a quick-and-easy, roux-based blend of chicken broth, cream, and 10 minutes
sweet marsala. Not just great with these meatballs, the gravy is also excel- 20 to 25 minutes
lent over baked chicken breasts and seared steaks.
2 pounds ground chicken 1. Preheat the oven to 400°F. Line a large baking sheet with parchment
½ cup panko breadcrumbs paper or aluminum foil.
1 large egg 2. In a large bowl, combine the chicken, breadcrumbs, egg, dried parsley,
2 teaspoons dried parsley
onion powder, garlic powder, 1 teaspoon salt, and ½ teaspoon black
1 teaspoon onion powder
pepper. Mix well, and shape the mixture into 24 meatballs. Arrange
½ teaspoon garlic powder
the meatballs on the prepared pan, and bake for 18 to 20 minutes,
black pepper until the meatballs are cooked through.
2 tablespoons unsalted butter 3. Reserve half (12) of the meatballs for the Chicken Meatball Soup
2 tablespoons all-purpose flour (page 26) or another future meal. Refrigerate for up to 3 days.
1 cup chicken broth 4. Melt the butter in a large skillet over medium heat. When the butter
½ cup marsala is bubbling, whisk in the flour until blended. Whisk in the broth and
½ cup heavy cream, or
marsala, and bring to a simmer. Simmer for 2 to 3 minutes, until the
half-and-half
sauce thickens. Stir in the heavy cream (or half-and-half). Add the
meatballs, and cook for 1 to 2 minutes to heat through.
for serving
5. Top with fresh parsley, and serve.
PREP AHEAD TIP: The meatballs can be assembled and refrigerated for up to 24 hours before baking.
SERVING SUGGESTION: Since this marsala sauce is so dreamy, I suggest you serve the meatballs and gravy over rice,
pasta, or your favorite grain, and nestle a quick-and-easy raw or steamed vegetable on the side.
Chicken ∙ 25

Round Two
Chicken Meatball Soup
Why should plain chicken have all the fun when chicken meatballs love
to play in the soup pot too? And since these chicken meatballs are sea-
soned with parsley, onion, and garlic, they add great depth of flavor to this
Serves 4
comforting soup (without any extra work on your part). Add some aro-
10 minutes
matic vegetables and tender egg noodles, and this ultra-healthy meal is
15 to 20 minutes
complete. Plus, the egg noodles cook directly in the broth, so they absorb
all the flavor from the very beginning. Every tender noodle and chunk of
chicken meatball is brimming with flavor.
1 tablespoon olive oil 1. Heat the olive oil in a large stock pot or saucepan over medium-high
1 cup chopped carrots heat. Add the carrots, celery, and onion, and cook for 3 to 5 minutes,
1 cup chopped celery until soft. Add the garlic, and cook for 30 seconds.
½ cup chopped onion,
2. Add the broth, and bring to a simmer.
any color
3. Add the egg noodles, and cook for 7 to 9 minutes, until the noodles are
2 cloves garlic, minced
tender, stirring occasionally. Add the meatballs and corn, and cook
4 cups chicken broth
8 ounces wide or extra for 2 to 3 minutes, until the meatballs are heated through. Season to
wide egg noodles taste with salt and black pepper.
12 cooked meatballs from 4. Ladle the soup into bowls, and top with parmesan cheese.
Chicken Meatballs with
Marsala Gravy (page 25),
quartered, or 2 cups
cubed cooked chicken
½ cup frozen corn, kept frozen
until ready to use
Grated parmesan cheese
for serving

GOOD TO KNOW
I used no-yolk egg noodles in this dish because I love how they add body to the
soup without being overly heavy. You can use any egg noodle variety you prefer.
In fact, you can use regular pasta (any shape) and regular or pearled couscous too.

GOOD TO KNOW
This recipe instructs you to cook the chicken for 15 minutes, until you can
easily shred it with two forks. If desired, you can simmer the chicken for
much longer before shredding—up to 45 minutes. The longer you simmer,
the more tender the chicken will become. Just keep an eye on the pot to
make sure you have enough liquid.

Round One
One-Pot Barbecue
Pulled Chicken
You will be amazed by the unbelievable amount of flavor you get from
Serves 4, with
this one-pan meal. The chicken is cooked directly in a sweet, savory, and leftover chicken
for a future meal
smoky sauce—a rich and thick medley made with pantry staples. Serve
the pulled chicken on buns, rolls, soft tortillas, or lettuce leaves and the 5 to 10 minutes
whole clan will be swooning. 20 minutes
1 ½ cups chicken broth 1. In a large stock pot or saucepan, whisk together the broth, ketchup,
1 ½ cups ketchup chili powder, cider vinegar, Worcestershire sauce, dijon mustard,
1 tablespoon chili powder garlic powder, liquid smoke, onion powder, 1 teaspoon salt, and ½
1 tablespoon cider vinegar
teaspoon black pepper. Add the chicken, set the pan over medium-
high heat, and bring to a simmer. Reduce the heat to medium-low,
sauce
partially cover, and simmer for 15 minutes, until you can easily
1 teaspoon garlic powder shred the chicken with two forks.
1 teaspoon liquid smoke 2. Shred the chicken into the sauce.
1 teaspoon onion powder 3. Return the mixture to a simmer over medium-low heat, and
Salt and freshly ground simmer for 5 minutes, until the sauce thickens and reduces.
black pepper Season to taste with salt and black pepper.
2 ½ pounds boneless, skinless
4. Reserve half of the chicken for the Mexican Chicken with Rice and
Corn (page 30) or another future meal. Refrigerate for up to 3 days.
tenders, or thighs
5. Serve the remaining chicken in rolls, buns, soft tortillas, or even
Rolls, buns, or soft tortillas
for serving lettuce cups.
Chicken ∙ 29

Round Two
Mexican Chicken
with Rice and Corn
This isn’t your average chicken and rice, and that’s because one ingredi-
ent changes the game—enchilada sauce. Red enchilada sauce is a smooth,
Serves 4
satiny sauce made from red chiles, tomatoes, and spices. Much richer than
5 to 10 minutes
plain tomato sauce, it adds incredible depth to a variety of dishes. In this
recipe, I used mild red enchilada sauce, but you can also use green enchi- 15 to 20 minutes
lada sauce and choose between mild and hot.
2 cups red enchilada sauce, 1. In a large skillet, whisk together the enchilada sauce (or tomato sauce),
or tomato sauce chili powder, cilantro, cumin, ½ teaspoon salt, and ¼ teaspoon black
1 teaspoon chili powder pepper. Set the pan over medium heat, and bring to a simmer. Reduce
1 teaspoon dried cilantro
the heat to medium-low, and simmer for 10 minutes.
2. Add the chicken and simmer for 5 minutes.
3. Fold in the rice, corn, and ½ cup of the cheese, and cook for 1 to 2 min-
black pepper
2 ½ to 3 cups cubed or shredded utes to heat through and melt the cheese.
cooked chicken from the 4. Top with the remaining cheese and green onions, and serve.
One-Pot Barbecue Pulled
any cooked chicken
2 cups cooked rice of choice GOOD TO KNOW
1 (11-ounce) can fiesta-style corn This dish is an excellent way to utilize leftover rice,
(corn with red and green chicken, or steak from any recipe in the book.
bell peppers), drained
1 cup shredded Mexican
cheese blend, or a
blend of cheddar and
Monterey jack, divided
Chopped green onions
for serving

ALSO GOOD TO KNOW
This recipe calls for fiesta-style corn, canned corn with bell
peppers. It’s also called Mexicorn and is sold next to the other
canned corn products in the grocery store.

GOOD TO KNOW
Feel free to add your favorite vegetables to the sheet pan. Since
the chicken cooks for 25 minutes, you can add longer-cooking
vegetables, such as potatoes, sweet potatoes, and carrots. Cut the
vegetables into small pieces, toss with olive oil, season with salt and
black pepper, and add them to the pan when you add the chicken.

Round One
Sheet Pan
Honey-Balsamic Chicken
This undeniably appetizing, colorful (and customizable) meal is made in
one pan and is ready in a flash. The chicken is glazed with a quick-and- Serves 4, with
leftover chicken
easy marinade of tangy balsamic vinegar, garlic, dijon mustard, and sweet for a future meal
honey. The sweet/savory glaze is reminiscent of a lively vinaigrette with
5 minutes
hints of oregano and thyme. As the chicken bakes, sweet red onion and
25 minutes
fresh tomatoes soften and caramelize alongside it.
¼ cup balsamic vinegar 1. In a large shallow dish, whisk together the balsamic vinegar, olive oil,
3 tablespoons olive oil honey, garlic, dijon mustard, oregano, thyme, ½ teaspoon salt, and
2 tablespoons honey ¼ teaspoon black pepper. Add the chicken, and turn to coat, press-
ing the marinade into the meat. If you have the time, marinate for 30
minutes or up to 24 hours in the refrigerator.
1 teaspoon dried oregano
2. Preheat the oven to 400°F. Line a large baking sheet with parchment
1 teaspoon dried thyme
black pepper 3. Remove the chicken from the marinade, discard the marinade, and
8 boneless, skinless chicken transfer the chicken to the prepared pan.
breast halves, or 16 4. Arrange the onions all around the chicken on the baking sheet.
boneless, skinless Bake for 15 minutes. Arrange the tomatoes around the chicken
thighs, patted dry
and onions, and bake for 10 more minutes, until the chicken is
½ large red onion, cut
cooked through (a meat thermometer should register 165°F for
into wedges
all cuts of chicken).
1 cup cherry or grape tomatoes
Chopped fresh basil or 5. Reserve half of the chicken for the Chicken and Apple Salad with
parsley for serving Fennel (page 34) or another future meal. Refrigerate for up to 3 days.
6. Serve the remaining chicken with the onions and tomatoes, topped
with fresh basil or parsley.
Chicken ∙ 33

Round Two
Chicken and Apple
Salad with Fennel
This salad is bright, fresh, creamy, crisp, and packed with flavor. I love how
it’s just creamy enough but not so much that you can’t taste each individ-
ual ingredient. The apples partner perfectly with the anise essence of the Serves 4
fennel and the sweet, feathery dill. Any apple variety works, so you can 10 to 15 minutes
choose your favorite (tart or sweet, or a combination).
⅔ cup mayonnaise 1. In a large bowl, whisk together the mayonnaise, dill, olive oil, and
2 tablespoons chopped fresh dijon mustard. Fold in the chicken, apple, celery, and fennel.
dill, or ½ teaspoon dried Season to taste with salt and black pepper. Garnish with fennel
fronds, and serve.
4 cups cubed cooked chicken
from the Sheet Pan
Honey-Balsamic
GOOD TO KNOW
You can choose your favorite mayonnaise here,
any cooked chicken
1 apple (such as Mackintosh, whether it’s regular, light, olive-oil based, and/or vegan.
Honeycrisp, or Jonagold), You can also use plain Greek yogurt.
cored and cubed
1 cup chopped celery
1 cup chopped fennel, plus
fennel fronds for garnish
black pepper

GOOD TO KNOW
The leftover chicken from this meal works beautifully

in all the Round Two recipes in this book.

Round One
Sheet Pan Parsley
Lemon Chicken
Fresh and light, this tender chicken is scented with tangy lemon, garlic,
Serves 4, with
parsley, and a hint of dijon mustard. And although it’s made in a flash with leftover chicken
for a future meal
pantry staples, flavors soar with every juicy bite.
5 minutes
25 to 30 minutes
3 tablespoons olive oil 1. Preheat the oven to 400°F. Line a large baking sheet with parchment
1 ½ teaspoons dijon mustard paper or aluminum foil.
1 ½ teaspoons dried parsley 2. In a shallow dish, whisk together the olive oil, dijon mustard, dried
3 to 4 cloves garlic, minced
parsley, and garlic. Add the chicken and bell peppers, and toss to
coat. If you have the time, marinate for 30 minutes or up to 24 hours
breast halves
in the refrigerator.
2 bell peppers, any color,
seeded and cut into 3. Arrange the chicken and peppers on the prepared pan. Season with
2-inch pieces, or 2 cups salt and black pepper. Arrange the lemon wedges/slices alongside.
chopped mini peppers 4. Bake for 25 to 30 minutes, until the chicken is cooked through (a
Salt and freshly ground meat thermometer should register 165°F).
black pepper 5. Reserve 3 to 4 chicken breasts for the Sweet-and-Sour Chicken with
1 lemon, cut into wedges
Rice Noodles (page 38) or another future meal. Refrigerate for up
or slices
to 3 days.
Chopped fresh parsley for
6. Top the remaining chicken with fresh parsley (if using), and serve.
serving, optional
PREP AHEAD TIP: If you want to prep the chicken in advance, combine it with the bell pepper and olive oil mixture and
refrigerate for up to 24 hours. For easy cleanup, marinate the chicken in freezer bags.
SERVING SUGGESTION: For a complete and filling meal, serve the chicken with your favorite raw or steamed vegetable
inspiration, check out my Meal Prep 101 tips 23, 24, and 25.
Chicken ∙ 37

Round Two
Sweet-and-Sour
Chicken with Rice Noodles
This slick, shimmering sauce boasts equal parts sweetness and salti-
ness, flavors that catapult the chicken and noodles to new flavor heights.
Traditional sweet-and-sour sauce often contains brown sugar, but I chose Serves 4
to use apricot preserves instead—the fruity jam not only adds sweetness, 10 minutes
it adds little nuggets of chewy-sweet apricot. You can’t get that from
10 minutes
brown sugar. Don’t have apricot preserves? No problem. Orange marma-
lade works too.
12 ounces rice noodles, also 1. Cook the noodles in a large pot of boiling water for 4 minutes, adding
called pad thai noodles the sugar snap peas for the last minute of cooking. Drain and set
2 cups sugar snap peas, aside.
ends trimmed
2. Meanwhile, in a large skillet or saucepan, combine the apricot pre-
2 cups apricot preserves, or
serves (or orange marmalade), soy sauce, mirin, and sesame oil. Set
orange marmalade
the pan over medium heat, and bring to a simmer.
3 tablespoons soy sauce
1 tablespoon mirin 3. Add the chicken and cook for 1 to 2 minutes to heat through. Fold
(Japanese rice wine) in the noodles, sugar snap peas, and fresh cilantro.
1 teaspoon sesame oil 4. Season to taste with salt and black pepper, and serve.
4 cups cubed cooked
chicken from the Sheet
Pan Parsley Lemon
Chicken (page 37), or GOOD TO KNOW
any cooked chicken This is a terrific way to use leftover cooked chicken
2 tablespoons chopped
fresh cilantro
black pepper

ALSO GOOD TO KNOW
This gluten-free dish can also be made vegan; simply leave the
chicken out. And feel free to add your favorite vegetables—snow
peas, green peas, and broccoli would all make excellent additions.

GOOD TO KNOW
This recipe calls for ranch dip/dressing mix, which means

the powdered mix. You can find ranch dip and/or dress-
ing mix in the salad dressing aisle of the grocery store.

Round One
Baked Buttermilk
Fried Chicken
Crispy on the outside and moist on the inside, this baked chicken tastes exactly
Serves 4, with
like its fried counterpart, but it has a fraction of the calories and fat. And the leftover chicken
for a future meal
buttermilk serves a purpose beyond adding sweet tang to the chicken; the
acidic dairy marinates and tenderizes the meat in just minutes. The buttermilk 10 minutes
also works well with the other flavors in the dish—namely the ranch dip mix! 20 minutes
8 boneless, skinless chicken 1. Preheat the oven to 400°F. Line a large baking sheet with parchment
breast halves paper or aluminum foil.
1 ½ cups all-purpose flour 2. Place the chicken in large freezer bags or between two pieces of plastic
wrap, and pound to 1 ½-inch thickness. Set aside.
black pepper
3. Place the flour in a shallow dish, and season it with salt and black pepper.
2 cups buttermilk
4. In a second shallow dish, whisk together the buttermilk, ranch
¼ cup or 2 (1-ounce) packets
powdered ranch dip/ mix, and egg.
dressing mix 5. Place the panko breadcrumbs in a third shallow dish.
1 large egg 6. Add the chicken to the flour, and turn to coat. Shake off excess flour,
3 cups panko breadcrumbs and transfer the chicken to the buttermilk mixture. Turn to coat,
2 tablespoons unsalted butter, shake off excess buttermilk mixture, and transfer the chicken to the
cut into ¼-inch pieces
breadcrumbs. Turn to coat.
7. Transfer the chicken to the prepared pan, and top with the butter pieces.
serving, optional
8. Bake for 25 to 30 minutes, until the chicken is cooked through (a
meat thermometer should register 165°F) and the crust is crisp and
golden. Season the top of the chicken with salt and black pepper.
9. Reserve 3 to 4 chicken breasts for the Chicken Tetrazzini with
Mushrooms and Peas (page 42) or another future meal. Refrigerate
for up to 3 days.
10. Top the remaining chicken with fresh parsley (if using), and serve.
Chicken ∙ 41

Round Two
Chicken Tetrazzini with
Mushrooms and Peas
Quite possibly the best chicken tetrazzini ever. Why? It’s the breaded
chicken from the Baked Buttermilk Fried Chicken (page 41) that makes
Serves 4
all the difference. Most tetrazzini recipes start with a butter-flour roux,
10 to 15 minutes
which works as a thickener for the cream sauce. Since the chicken is
already coated with seasoned flour and panko breadcrumbs, you don’t 15 minutes
need the flour, and you get added flavor from the ranch seasoning.
8 ounces egg noodles 1. Cook the egg noodles according to the package directions. Drain, and
2 tablespoons unsalted butter cover with aluminum foil to keep warm.
4 ounces button or cremini 2. Meanwhile, melt the butter in a large skillet or saucepan over medium
mushrooms, sliced
heat. Add the mushrooms, and cook for 5 minutes, until soft. Add
¾ teaspoon onion powder
the onion powder, garlic powder, thyme, ½ teaspoon salt, and ¼
teaspoon black pepper, and stir to coat. Cook for 30 seconds, until
½ teaspoon dried thyme
Salt and freshly ground the thyme is fragrant. Add the half-and-half (or milk) and dijon
black pepper mustard, and bring to a simmer.
1 cup half-and-half, or milk 3. Add the chicken, reduce the heat to low, partially cover, and simmer
1 teaspoon dijon mustard for 10 minutes.
3 cups cubed chicken from 4. Fold in the cooked noodles and peas, and cook for 1 minute to heat
the Baked Buttermilk
through. Season to taste with salt and black pepper.
Fried Chicken (page 41),
5. Top with the cheddar and mozzarella cheeses, cover the pan with
aluminum foil or a lid, and remove it from the heat. Let stand for 1
½ cup frozen green peas, kept
frozen until ready to use minute to melt the cheese.
½ cup shredded cheddar cheese 6. Top with fresh parsley (if using), and serve.
½ cup shredded mozzarella
cheese
2 tablespoons chopped fresh
parsley, optional

GOOD TO KNOW
If you don’t have leftover breaded chicken, simply

add 1 tablespoon of all-purpose flour to the pan when
you add the onion powder, garlic powder, and thyme.
ALSO GOOD TO KNOW
This recipe works with

any leftover chicken
and (more traditionally)
with cooked turkey.

GOOD TO KNOW
Hoisin sauce is sold in the Asian food

aisle of the grocery store.

Round One
Sweet Sriracha Chicken
with Mini Peppers
It’s not often you see the words sweet and sriracha in the same sentence,
but their pairing makes for a brilliant sauce. In this recipe, sweet hoisin Serves 4, with
leftover chicken
sauce—made with fermented soybeans, sugar, and spices—is coupled for a future meal
with fiery sriracha sauce to create a tantalizing glaze for chicken, peppers,
10 to 15 minutes
and onions. The sauce is glossy and satiny and delivers the ideal balance
15 to 20 minutes
of heat and sweet.
2 tablespoons peanut 1. Heat 1 tablespoon of the peanut oil in a large skillet over medium-
oil, divided high heat. Add the chicken, and cook until golden brown on all
2 pounds boneless, skinless sides, stirring frequently. Season the chicken with salt and black
pepper. Transfer the chicken to a plate and set aside.
cut into bite-size pieces
2. Heat the remaining oil in the same pan over medium-high heat. Add
the peppers and onions, and cook for 3 to 5 minutes, until soft.
black pepper
2 cups sliced sweet mini 3. Add the broth (or water), hoisin sauce, and sriracha sauce, and
peppers, or 1 bell pepper, bring to a simmer.
any color, seeded and 4. Return the chicken to the pan with any accumulated juices from the
sliced into thin strips plate. Reduce the heat to low, and simmer for 5 to 7 minutes, until
1 large or 2 small onions, the chicken is cooked through and the sauce thickens.
any color, chopped
5. Reserve half of the chicken for the Chicken Tortilla Soup (page 46)
½ cup chicken broth, or water
or another future meal. Refrigerate for up to 3 days.
½ cup hoisin sauce
6. Top the remaining chicken with fresh cilantro, and serve.
2 tablespoons sriracha sauce,
or chili garlic sauce,
plus more for serving
SERVING SUGGESTION: This is a “saucy” dish, and you won’t want to miss a drop of it, so I suggest serving the chicken
and peppers over rice, couscous, quinoa, or your favorite grain.
Chicken ∙ 45

Round Two
Chicken Tortilla Soup
You will adore the multiple layers of flavor and texture in this one pot
soup. The savory broth is seasoned with chili, cilantro, and cumin and Serves 4
studded with chunks of chicken, corn, and tomatoes. Then, sharp, stretchy 10 to 15 minutes
Mexican cheese and crisp tortilla chips round out the soup, adding more
10 minutes
layers of taste and textural enjoyment for the palate.
2 (15-ounce) cans fire- 1. In a large stock pot or saucepan, combine the tomatoes, broth,
roasted diced tomatoes chicken, corn, chili powder, dried cilantro, and cumin. Set the pan
2 cups chicken broth over medium-high heat, and bring to a simmer.
2. Reduce the heat to medium-low, and simmer for 10 minutes. Season
from the Sweet Sriracha
to taste with salt and black pepper.
Chicken with Mini
3. Ladle the soup into bowls, and top with the tortilla chips, cheese,
Peppers (page 45), or
any cooked chicken green onions, and fresh cilantro.
1 cup fresh, frozen, or canned
corn of any type
(including fiesta-style
corn with bell peppers) GOOD TO KNOW
1 ½ teaspoons chili powder, This soup is easily customizable, so feel free to have
regular or hot some fun. For a hot/spicy version, add hot sauce or
1 teaspoon dried cilantro use hot chili powder. You can also add beans—regular
canned beans, seasoned black beans, or seasoned chili
beans of choice.
black pepper
Tortilla chips for serving
Shredded Mexican cheese
for serving, or a blend of
cheddar and monterey jack
for serving
Fresh cilantro leaves for serving

GOOD TO KNOW
If you’d rather use chicken breasts, feel free. If you’re using

bone-in chicken, start checking for doneness at about 25 min-
utes. If you’re using boneless chicken, start checking after 20
minutes. If you’d rather use skinless chicken instead, simply
remove the skin before starting the recipe.

Round One
Paprika Chicken
Shortest ingredient list—biggest flavor! This is the perfect meal for a busy
Serves 4, with
weeknight; it’s quick, easy, and the oven does all the work. You need just leftover chicken
for a future meal
three ingredients—butter, garlic, and paprika—to transform chicken
thighs into a juicy, savory, finger-licking meal. 5 minutes
25 minutes
16 bone-in chicken thighs, 4 ½ 1. Preheat the oven to 400°F. Coat a shallow baking dish with cooking
to 5 pounds, patted dry spray or a thin layer of olive oil.
Salt and freshly ground 2. Season both sides of the chicken thighs with salt and black pepper,
black pepper
and transfer them to the prepared pan, skin side up.
5 tablespoons unsalted
3. In a small bowl, whisk together the butter, garlic, and paprika.
butter, melted
Brush the mixture all over the top and sides of the chicken thighs.
1 ½ teaspoons garlic powder,
or granulated garlic 4. Bake for 25 to 30 minutes, until a meat thermometer registers 165°F
1 teaspoon paprika when inserted into the thickest part.
Chopped fresh parsley or basil 5. Reserve half of the chicken thighs for the Green Chicken Enchiladas
for serving, optional (page 50) or another future meal. Refrigerate for up to 3 days.
6. Top the remaining chicken thighs with fresh parsley or basil (if
using), and serve.
SERVING SUGGESTION: For a complete meal, serve the chicken thighs with your favorite raw or steamed vegetable
Chicken ∙ 49

Round Two
Green Chicken Enchiladas
Soft flour tortillas, overflowing with chicken, cheese, seasoned beans, and
Serves 4
green chilies. These nourishing bundles are nestled in a baking dish and
10 minutes
topped with enchilada sauce and more cheese. Hearty, comforting, and not
only perfect for a busy weeknight, this dish is also great for entertaining. 20 minutes
4 cups shredded cooked 1. Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with cook-
chicken from the Paprika ing spray.
Chicken (page 49), or 2. In a large bowl, combine the chicken, 1 ½ cups of the cheese, beans,
any cooked chicken
green chiles, and chili powder. Mix well.
3 cups shredded Mexican
3. Arrange the tortillas on a flat surface. Top the center of each torti-
cheese blend, divided
lla with about 2 tablespoons of the enchilada sauce, making a line
1 (15-ounce) can seasoned
black beans or chili beans down the center. Top the sauce with the chicken mixture, about ½
of choice, undrained cup, filling up the center, from one end of the tortilla to the other.
1 (4-ounce) can diced 4. Roll up tightly, and arrange the filled tortillas in the prepared pan
green chiles (seam side up or down, it doesn’t matter; just pack them in tightly).
1 teaspoon chili powder Top the tortillas with the remaining enchilada sauce (if it seems
8 soft taco-size flour tortillas
like you have too much sauce for your pan, leave about ½ cup out).
1 (28-ounce) can green
Top with the remaining cheese.
enchilada sauce
5. Cover with aluminum foil (spray the aluminum foil with cooking
Chopped fresh cilantro
for serving spray to prevent sticking), and bake for 15 minutes. Uncover and bake
Chopped green onions for 5 more minutes, until the cheese melts and the tortillas are golden
for serving and crisp where they’re not covered with sauce and/or cheese.
6. Top with fresh cilantro and green onions, and serve.
SERVING SUGGESTION: You can top these enchiladas with additional ingredients if desired; sour cream, avocado,
jalapeños, salsa, and black olives would all make great garnishes.

GOOD TO KNOW
Green enchilada sauce is

a blend of green chiles,
green tomatoes, and
jalapeños, and it’s a one-
stop shop for great flavor.
Look for the sauce (typ-
ically sold in cans) in the
Mexican food aisle of the
grocery store. If desired,
you can use red enchilada
sauce instead.
ALSO GOOD TO KNOW
Since this recipe calls for seasoned beans, you need very few additional
ingredients. You can use seasoned black beans or chili beans of choice. If you
don’t have seasoned beans, you can certainly use regular canned beans; just
rinse and drain them before using to remove excess salt.

GOOD TO KNOW
If desired, you may use bone-in, skinless chicken breasts instead of chicken
thighs. To be sure the chicken is cooked thoroughly, use an instant-read
thermometer inserted into the meat, not touching the bone. Fully cooked
chicken should reach 165°F on a meat thermometer.

Round One
White Wine–Braised Chicken
Thighs with Artichokes and Olives
Pan-seared to lock in flavor, this chicken is scented with paprika, oregano,
Serves 4, with
and onion and simmered in a wine-infused sauce with briny artichokes and leftover chicken
for a future meal
olives. This hearty, one-skillet meal is great for any busy weeknight and fancy
enough to serve at your next dinner party. 10 minutes
20 minutes
4 ½ to 5 pounds bone- 1. Season the chicken all over with salt and black pepper.
in, skinless chicken 2. In a shallow dish or large zip-top bag, combine the flour, oregano,
thighs, patted dry paprika, and onion powder. Add the chicken, and turn to coat both
sides. Shake off excess flour.
black pepper
3. Heat the olive oil in a large, high-sided skillet over medium-high heat.
½ cup all-purpose flour
Working in batches to prevent crowding the pan, add the chicken and
1 teaspoon paprika cook for 3 to 5 minutes, until golden brown on both sides. Transfer the
½ teaspoon onion powder chicken to a plate, leaving any browned bits in the bottom of the pan.
3 tablespoons olive oil 4. Reduce the heat to medium, and add the wine to the skillet. Bring to
1 cup white wine, or a simmer, scraping up any browned bits from the bottom of the
chicken broth pan and incorporating them into the sauce. Add the artichokes and
1 (14-ounce) can artichoke
olives, and return to a simmer. Return the chicken to the pan with
hearts, drained
any accumulated juices from the plate.
and quartered
5. Reduce the heat to medium-low, partially cover, and simmer for 10 to 12
½ cup pimento-stuffed
green olives minutes, until the chicken is cooked through (a meat thermometer
Chopped fresh parsley should register 165°F when inserted into the thickest part).
for serving 6. Remove the lid, and simmer until the sauce thickens slightly, about 1
to 2 minutes.
Chicken ∙ 53

7. Reserve half of the chicken for the Chicken Tamale Pie (page 56) or
8. Top the remaining chicken with fresh parsley, and serve.
ALSO GOOD TO KNOW
The artichoke hearts used in this recipe are the canned vari-
ety, which are sold whole, halved, or quartered and packed in
brine. You can save a step by purchasing the quartered arti-
choke hearts. You can also use marinated artichoke hearts;
they’re just slightly more expensive.

ONE MORE THING
If you’d rather not use

wine, you can braise
the chicken in chicken
broth instead.

Round Two
Chicken Tamale Pie
Like deconstructed tamales, this dish boasts a bottom layer of taco-
seasoned cornbread and a top layer of chicken, corn, enchilada sauce, and
Serves 4
cheese. And the best part (and perhaps the most fun part) is the holes we
5 to 10 minutes
poke in the cornbread. Just like a poke cake, the holes allow the chicken
mixture and enchilada sauce to weave in and out of the cornbread, adding 17 to 20 minutes
flavor and keeping each bite moist and delectable.
1 (8.5-ounce) box corn muffin 1. Preheat the oven to 400°F. Coat a 9-inch pie plate or oven-safe skillet
mix (such as Jiffy) (such as cast iron) with cooking spray.
⅓ cup milk 2. In a large bowl, whisk together the corn muffin mix, milk, butter, egg,
and taco seasoning. Fold in the corn. Transfer the mixture to the
butter, melted
prepared pan, and smooth the surface. Bake for 12 to 15 minutes,
1 large egg
until a wooden pick inserted near the center comes out clean or with
2 teaspoons taco seasoning
½ cup corn, canned, fresh, or moist bits clinging to it.
frozen, thawed if frozen 3. Meanwhile, in a large skillet or saucepan, combine the chicken and ¾
2 cups shredded cooked cup of the enchilada sauce. Set the pan over medium heat and warm
chicken from the White the mixture through.
Wine–Braised Chicken 4. Using the end of a wooden spoon or spatula, poke holes all over the
Thighs with Artichokes
cornbread in the pan. Pour the remaining enchilada sauce into the holes.
and Olives (page 53),
Top the cornbread with the chicken mixture. Top with the cheese.
5. Bake for 5 minutes, until the cheese melts.
1 cup red enchilada sauce, divided
1 cup shredded monterey 6. Top with fresh cilantro, and serve.
jack cheese, or a blend
of cheddar and jack, or
Mexican cheese blend
Fresh cilantro leaves (whole
or chopped) for serving

GOOD TO KNOW
This dish works with leftover chicken from any

recipe in this book or any previous meal. You can
also use rotisserie chicken meat.

GOOD TO KNOW
To save time, feel free to use your favorite store-bought marinara

sauce or pasta sauce instead of making the sauce from scratch. Keep
in mind, using store-bought marinara is efficient, but it can get costly.
And that’s assuming your favorite brand is on the shelf. Bookmark my
go-to marinara sauce below, whether you make it today or not. It’s
made with pantry staples, ultra-inexpensive, and a good thing to keep
on hand for days when you need a fast, delicious marinara sauce.
ALSO GOOD TO KNOW
This is an excellent, gluten-

free way to make chicken
fingers for a crowd.

Round One
Parmesan Chicken
Fingers with Marinara
Chicken fingers elevated! Baked, not fried, these cheesy chicken fingers are
Serves 4, with
laced with butter and then coated with garlic and parmesan cheese. After a leftover chicken
for a future meal
quick trip to the oven, the inside of each chicken finger is moist and tender,
and the outside is crisp and golden brown. It’s impossible to stop eating them. 15 minutes
15 minutes
FOR THE CHICKEN FINGERS: 1. Preheat the oven to 400°F. Line a large baking sheet with parchment
4 tablespoons unsalted butter paper or aluminum foil.
2 cloves garlic, smashed 2. To prepare the chicken, combine the butter and garlic in a medium
2 pounds chicken tenders, saucepan, and set the pan over medium heat. Cook until the butter
patted dry (don’t skip
is melted and bubbling. Remove the pan from the heat.
this step; it helps the
3. Add the chicken tenders to the butter, and turn to coat.
butter and coating stick)
4. In a shallow dish, combine the parmesan cheese, ½ teaspoon salt, and
1 cup grated parmesan cheese
Salt and freshly ground ¼ teaspoon black pepper. Add the chicken tenders to the cheese,
black pepper and turn to coat, pressing the cheese into the meat. Transfer the ten-
ders to the prepared pan, and bake for 15 to 20 minutes, until golden
FOR THE MARINARA SAUCE: brown and cooked through (a meat thermometer should register
1 ½ cups tomato sauce 165°F).
2 tablespoons granulated sugar 5. Meanwhile, to make the marinara sauce, combine all ingredients in a
1 teaspoon dried basil medium saucepan, and set the pan over medium heat. Bring to a
simmer, reduce the heat to medium-low, and cook for 10 minutes.
Season to taste with salt and black pepper.
½ teaspoon onion powder
6. Reserve about one quarter of the chicken tenders for the Chicken
Macaroni and Cheese (page 60) or another future meal. Refrigerate
for up to 3 days.
7. Serve the remaining chicken tenders with the marinara sauce on the
side for dunking.
Chicken ∙ 59

Round Two
Chicken Macaroni and Cheese
This macaroni and cheese will rock your world. The pasta is perfectly
tender, and the cheese sauce is buttery, sharp, and stretchy. The sauce is Serves 4
also scented with onion and garlic, so you get layer upon layer of flavor in 10 minutes
every creamy bite. Plus, adding chicken not only ramps up protein, but it
15 minutes
also adds another level of flavor and texture.
12 ounces elbow macaroni 1. Cook the pasta according to package directions. Drain, and cover with
4 tablespoons unsalted butter aluminum foil to keep warm.
4 tablespoons all-purpose flour 2. Melt the butter in a large saucepan or high-sided skillet over medium
2 ½ cups milk, or half-and-half
heat. When the butter is bubbling, whisk in the flour until blended.
1 teaspoon garlic powder
3. Gradually whisk in the milk (or half-and-half), and bring to a simmer.
Whisk in the garlic powder, onion powder, ½ teaspoon salt, and
Salt and ground black pepper
1 ½ cups shredded sharp ¼ teaspoon black pepper. Simmer for 2 minutes, until the mixture
cheddar cheese thickens, whisking frequently.
1 cup shredded mozzarella 4. Reduce the heat to low, and stir in the cheddar and mozzarella cheeses.
cheese 5. Once the cheese has melted, fold in the pasta and chicken. Cook for 1
2 cups cubed cooked chicken minute to heat through.
from the Parmesan
6. Remove the pan from the heat, and season to taste with salt and black
Chicken Fingers with
pepper. Top with fresh chives (if using), and serve.
Marinara (page 59), or
any cooked chicken
Chopped fresh chives for
serving, optional

GOOD TO KNOW
While elbow macaroni is traditional for macaroni and cheese, you

can use any small-shaped pasta you have on hand. Shells, mini
shells, penne, and mini penne would all make great alternatives.

Round One
Sheet Pan Chicken Shawarma
Warm, smoky, earthy, and topped with a splash of lemon, this chicken is
Serves 4, with
as comforting as it is tantalizing. The vibrant spices deliver a tremendous leftover chicken
for a future meal
amount of flavor as they bake into the chicken (plus, they are all staples of
the spice rack). These traditional warming flavors pair beautifully with the 5 to 10 minutes
cool, cumin-scented yogurt. 25 to 30 minutes
FOR THE CHICKEN: 1. To prepare the chicken, in a large resealable bag or container with a lid,
3 tablespoons olive oil, divided combine 2 tablespoons of the olive oil, lemon juice, garlic, cumin,
1 tablespoon fresh lemon juice coriander, paprika, cardamom, ½ teaspoon salt, and ¼ teaspoon
3 cloves garlic, minced black pepper. Add the chicken, and turn to coat. For the best results,
2 teaspoons ground cumin
massage the marinade into the chicken. If you have the time, mari-
1 teaspoon ground coriander
nate for 30 minutes or up to 24 hours in the refrigerator.
1 teaspoon smoked paprika
2. Preheat the oven to 400°F. Line a large baking sheet with parchment
½ teaspoon cardamom
black pepper 3. Remove the chicken from the marinade, discard the marinade, and
16 bone-in, skinless chicken transfer the chicken to the prepared pan. Bake for 20 minutes.
thighs, about 4 ½ to 5 4. Meanwhile, toss the bell pepper slices and green onions with the
pounds, patted dry remaining olive oil, and season with salt and pepper.
5. Once the chicken has cooked for 20 minutes, arrange the pepper slices
seeded and sliced
and onions around the chicken on the baking sheet. Return the pan
2 to 3 green onions, cut
to the oven and bake for 5 to 10 more minutes, until the chicken is
into 2-inch pieces
cooked through (a meat thermometer should register 165°F when
FOR THE YOGURT SAUCE: inserted into the thickest part).
1 cup plain Greek yogurt 6. To make the yogurt sauce, combine all ingredients in a medium bowl,
1 teaspoon ground cumin and mix well. Season to taste with salt and black pepper.
½ teaspoon garlic powder or
minced dried garlic
Squeeze of fresh lemon
Chicken ∙ 63

7. Reserve about one third of the chicken for the Creamy Chicken and
Peas (page 66) or another future meal. Refrigerate for up to 3 days.
8. Serve the remaining chicken with the bell peppers, onions, and yogurt
sauce.
SERVING SUGGESTION: Since shawarma is typically served as a sandwich, I suggest serving the chicken and vegetables
in warm pita bread. Serve the yogurt sauce on the side for dunking.

GOOD TO KNOW
Shawarma is a Middle Eastern

dish that features roasted meat
(especially when cooked on a
revolving spit) that’s shaved
and served in sandwiches.

Round Two
Creamy Chicken and Peas
Tender chunks of chicken, simmered in an aromatic, creamy, tomato-based
Serves 4
sauce with sweet peas and nutty parmesan cheese. This is the ultimate go-to
10 minutes
recipe for any busy weeknight. It’s gluten-free and a true family favorite.
20 minutes
1 tablespoon olive oil 1. Heat the olive oil in a large saucepan or skillet over medium-high
½ cup chopped onion, heat. Add the onion, and cook for 3 to 5 minutes, until soft. Add the
any color garlic, and cook for 30 seconds.
2. Add the tomato sauce and basil, and bring to a simmer. Add the
1 ½ to 2 cups tomato sauce
chicken, and return to a simmer. Reduce the heat to medium-low,
1 teaspoon dried basil
and cook for 10 minutes.
from the Sheet Pan 3. Stir in the heavy cream (or half-and-half) and peas, and simmer
Chicken Shawarma for 2 minutes to heat through. Season to taste with salt and black
(page 63), or any pepper. Top with parmesan cheese (if using), and serve.
cooked chicken
½ cup heavy cream, or
half-and-half
½ cup frozen peas, kept frozen GOOD TO KNOW
until ready to use This dish is wholly satisfying on its own, but if you
would like to stretch the meal, serve the chicken and
black pepper
sauce over pasta, rice, or your favorite grain.
for serving, optional

ALSO GOOD TO KNOW
This dish is Italian inspired, but the recipe can easily be transitioned by adding Mexican, Greek,
and/or Indian seasonings. For Mexican flair, use a Mexican spice blend (instead of basil), and
finish the dish with cotija or queso fresco cheese. For a Greek dish, use a Greek blend of herbs (to
replace the basil), and top the dish with feta before serving. For an Indian-inspired dish, replace
the basil with curry powder and cumin, and serve with a dollop of sour cream or yogurt.

GOOD TO KNOW
Indian Butter Chicken is basically curried chicken

in a velvety, spiced tomato and butter sauce.

Round One
Indian Butter Chicken
This classic dish delivers moist nuggets of chicken in a satiny, creamy
Serves 4, with
sauce that asserts the warming essence of Indian spices. You’ll be amazed leftover chicken
for a future meal
by how much deep flavor evolves (in just minutes) with a few flavor-
packed seasonings from your spice rack. 10 to 15 minutes
20 minutes
1 tablespoon olive oil 1. Heat the olive oil in a large skillet over medium-high heat. Add the
½ cup chopped onion, onion, and cook for 3 to 5 minutes, until soft. Add the garlic and
any color ginger, and cook for 30 seconds. Add the chicken, and cook until
golden on all sides. Add the chili powder, garam masala, cumin, tur-
1 teaspoon grated fresh ginger
meric, ½ teaspoon salt, and ¼ teaspoon black pepper, and stir to
2 pounds boneless, skinless
coat. Cook for 1 minute, until the spices are fragrant.
tenders, or thighs, cut 2. Add the broth, butter, and tomato paste, and bring to a simmer. Reduce
into bite-size pieces the heat to low, cover, and cook for 10 to 15 minutes, until chicken
2 teaspoons chili powder is cooked through.
2 teaspoons garam masala 3. Stir in the heavy cream, and cook until heated through, about 1 to 2
1 teaspoon ground cumin minutes.
1 teaspoon turmeric
4. Reserve half of the chicken for the Coconut Chicken Soup
(page 70) or another future meal. Refrigerate for up to 3 days.
black pepper
5. Top the remaining chicken with fresh cilantro (if using), and serve.
1 cup chicken broth
3 tablespoons unsalted butter
2 tablespoons tomato paste
½ cup heavy cream
Chopped fresh cilantro for
serving, optional
SERVING SUGGESTION: Since this sauce is so rich and delicious, you won’t want to miss a drop. I suggest you serve the
chicken and sauce over rice and/or with naan or your favorite flatbread.
Chicken ∙ 69

Round Two
Coconut Chicken Soup
This satiny soup delivers the flavor spectrum in every creamy spoonful.
There’s the balance of tangy lemon and lime with sweet coconut, followed Serves 4
by the fiery quality of curry paste and chile pepper. And this dish is com- 10 minutes
pletely customizable, so you can make it as spicy as you desire by using
15 to 20 minutes
more/less of the diced chile pepper.
4 cups chicken broth 1. In a large stock pot or saucepan, combine the broth, jalapeño, lemon-
1 small red or green jalapeño grass, and curry paste. Set the pan over medium-high heat, and bring
pepper, seeded and to a simmer. Simmer for 10 minutes.
sliced, or 2 Thai chiles,
2. Using a slotted spoon or fine sieve, remove and discard the pepper
halved and seeded
slices and lemongrass. Add the coconut milk, chicken, and mush-
1 lemongrass stalk, smashed
rooms to the pan, and return to a simmer. Simmer for 5 to 10
and cut into 2-inch pieces
2 teaspoons red Thai curry paste minutes.
4 cups canned coconut milk, 3. Add the fish sauce, coconut sugar (or granulated sugar), and lime
not coconut cream juice. Adjust the seasoning by adding more sugar, fish sauce, and/
2 cups cubed cooked chicken or lime juice as desired.
from the Indian Butter 4. Ladle the soup into bowls, and top with the green onions and fresh
cilantro.
any cooked chicken
8 ounces sliced button or
cremini mushrooms
1 tablespoon fish sauce,
plus more to taste
1 tablespoon coconut sugar
or granulated sugar,
plus more to taste
1 tablespoon fresh lime juice,
plus more to taste
Chopped green onions for serving
Fresh cilantro leaves for serving

GOOD TO KNOW
When I say “smash” the lemongrass, I mean pound it gently to break

down the fibers and allow the lemon essence to shine through. You can
do this with a meat mallet (firmly but gently) or the side of a chef’s knife.

Round One
Orange Chicken
Better than takeout, this easy-to-make orange chicken will amaze you.
The chicken is moist, and the crunchy coating is a sweet/savory blend of Serves 4, with
leftover chicken
orange juice, soy sauce, sesame oil, and garlic. The trick to perfectly moist for a future meal
and crispy orange chicken? Cornstarch in the coating! Once the chicken
10 minutes
pieces are coated in egg, they’re tossed in a blend of cornstarch and flour.
10 to 15 minutes
It’s the cornstarch that ensures a golden, crisp exterior and moist interior.
FOR THE CHICKEN: 1. In a shallow bowl, whisk together the eggs and 1 tablespoon
2 large eggs of the vegetable oil. Season with salt and black pepper, and set
1 tablespoon vegetable oil, aside.
plus more for frying 2. In another shallow bowl, whisk together the cornstarch and flour.
3. Heat about ½-inch of vegetable oil in a high-sided skillet or wok
black pepper
over medium-high heat, until it reaches 350 to 375°F.
½ cup cornstarch
4. Dip the chicken in the egg mixture, and turn to coat. Transfer the
¼ cup all-purpose flour
2 pounds chicken tenders, chicken to the cornstarch mixture, and turn to coat. Shake off any
or boneless, skinless excess cornstarch mixture.
chicken breast halves, 5. Working in batches to prevent crowding the pan, add the chicken
cut into bite-size pieces to the hot oil, and fry for 3 to 4 minutes, until golden brown and
FOR THE ORANGE SAUCE: cooked through. Using a slotted spoon or tongs, transfer the chicken
¾ cup orange juice to paper towels to drain. Wipe out the excess oil from the pan.
3 tablespoons soy sauce 6. To make the sauce, add the orange juice, soy sauce, brown sugar,
2 tablespoons light or mirin, garlic powder, and sesame oil to the same pan, and whisk
dark brown sugar
until blended.
2 tablespoons mirin
7. Set the pan over medium-high heat, and bring to a simmer. Return
(Japanese rice wine)
the chicken to the pan, and stir to coat.
½ teaspoon sesame oil 8. In a small bowl, whisk together the water and cornstarch. Add
¼ cup water the mixture to the pan, and cook for 1 minute, until the sauce
1 tablespoon cornstarch thickens.
Chopped green onions for serving
Chicken ∙ 73

9. Reserve half of the chicken for the Thai Chicken Fried Rice with
Basil (page 76) or another future meal. Refrigerate for up to 3 days.
10. Top the remaining chicken with green onions, and serve.

GOOD TO KNOW
To save prep time, cut the

chicken with your kitchen
shears/scissors.

Round Two
Thai Chicken
Fried Rice with Basil
Unlike traditional Chinese fried rice, this version asserts the unique flavor
Serves 4
of fresh basil. Plus, we’re using the leftover Orange Chicken (page 73),
5 to 10 minutes
and the orange essence shines through and partners beautifully with the
basil and sweet jasmine rice. 10 minutes
1 tablespoon peanut oil 1. Heat the peanut oil (or vegetable oil) in a large skillet or wok over
or vegetable oil medium-high heat. Add the onion, and cook for 3 to 5 minutes,
½ cup chopped onion, until soft. Add the garlic, and cook for 30 seconds. Push the onion
any color
and garlic to the side of the pan, and add the eggs to the other side.
Cook until the eggs are scrambled and still moist.
2 large eggs, lightly beaten
2. Add the rice, oyster sauce, and soy sauce, and stir to coat.
2 cups cooked jasmine rice,
or any cooked rice 3. Fold in the chicken, and cook for 3 minutes to heat through. Fold in the
2 tablespoons oyster sauce fresh basil.
2 tablespoons soy sauce 4. Season to taste with salt and black pepper, and serve.
2 ½ to 3 cups cubed cooked
chicken from the Orange
any cooked chicken
¼ cup chopped fresh basil
black pepper

GOOD TO KNOW
If you want to make this recipe and you don’t have leftover
Orange Chicken, don’t fret. You can make this dish with left-
over cooked chicken from any recipe in this book or any previous
meal. You can also use rotisserie chicken meat.

BEEF AND PORK

GOOD TO KNOW
Roasted red peppers are sold in jars in the grocery store, often next
to the pickles or in the Italian food aisle. They’re packed with flavor
and save you the step of roasting the peppers yourself.

Round One
Skirt Steak with
Roasted Red Pepper Relish
This juicy steak is ultra-flavorful thanks to a vinaigrette-style marinade Serves 4, with leftover
of balsamic vinegar, olive oil, dijon mustard, and garlic. Flavor seeps into steak for a future meal
every inch of the fork-tender meat. And the leftover steak from this meal 10 minutes
works in all recipes in this book that call for cooked steak. 10 to 15 minutes
FOR THE STEAK: 1. In a large zip-top bag or container with a lid, combine the balsamic
3 tablespoons balsamic vinegar vinegar, olive oil, dijon mustard, garlic, ½ teaspoon salt, and ¼ tea-
1 tablespoon olive oil, plus spoon black pepper. Add the steak, and turn to coat. If you have the
more for brushing the pan time, marinate for 30 minutes or up to 10 hours in the refrigerator.
2. Coat a large grill pan or griddle with olive oil, and preheat to medium-
high. Remove the steak from the marinade, discard the marinade,
and add the steak to the hot pan. Cook for 3 to 5 minutes per side
black pepper
1 skirt steak, about 3 for rare to medium-rare (140°F on an instant-read thermometer for
pounds, or 2 smaller rare), or longer for more fully cooked steak. Remove the steak from
skirt steaks, about 1 ¼ the heat, and let rest for 5 minutes.
to 1 ½ pounds each 3. Meanwhile, to make the relish, in a medium bowl, combine the roasted
FOR THE ROASTED RED red peppers, fresh parsley (or basil), and red onion. Mix well, and
PEPPER RELISH:
season to taste with salt and black pepper.
1 cup chopped roasted
red peppers, from 4. Slice the steak crosswise, against the grain, into thin strips.
water-packed jar 5. Reserve half of the steak for the Cheesy Steak and Potato Hash (page
3 tablespoons chopped 82) or another future meal. Refrigerate for up to 3 days.
fresh parsley or basil 6. Serve the remaining steak with the roasted red pepper relish spooned
2 tablespoons minced over top.
red onion
Salt and freshly ground SERVING SUGGESTION: For a complete and filling meal, serve the steak with
black pepper your favorite raw or steamed vegetable and a starchy side, such as rice, beans,
pasta, potatoes, sweet potatoes, quinoa, couscous, or whole grain bread. For more
Beef and Pork ∙ 81

Round Two
Cheesy Steak and Potato Hash
Tender steak, golden brown potatoes, and a blanket of cheddar cheese—
Serves 4
pretty much pure comfort in a skillet. And since all the seasoning is already
5 to 10 minutes
embedded in the steak, there’s very little prep work here. A quick season-
ing of the potatoes, and you’re ready to go. 20 to 25 minutes
3 tablespoons olive oil, divided 1. Preheat the oven to 400°F. Coat a large, oven-safe skillet or shallow
1 ½ pounds small red potatoes, baking dish with 1 tablespoon of the olive oil.
cut into 1-inch pieces 2. In a large bowl, combine the remaining 2 tablespoons of olive oil,
1 teaspoon garlic powder
potatoes, garlic powder, onion powder, paprika, ½ teaspoon salt,
and ¼ teaspoon black pepper, and toss to coat. Transfer the pota-
½ teaspoon paprika
toes to the prepared pan, and bake for 15 minutes.
black pepper 3. Fold the steak into the potatoes, top everything with the cheese, and
2 cups diced cooked steak return the pan to the oven for 10 to 15 minutes, until the potatoes
from the Skirt Steak are golden brown and the cheese melts.
with Roasted Red 4. Top with green onions, and serve with ketchup on the side.
Pepper Relish (page 81),
or any cooked steak
1 cup shredded cheddar cheese GOOD TO KNOW
You can serve this dish for dinner, breakfast, or
for serving
brunch! Nestle a few poached or fried eggs on top,
Ketchup for serving
and you’ll have a feast for a crowd.

GOOD TO KNOW
Coating the steak with cornstarch before cook-

ing helps seal in the steak’s juices, thickens the
sauce, and creates a crisp crust on the meat.

Round One
Thai Basil Beef
Tender steak strips, infused with a savory soy- and garlic-infused sauce,
tossed with caramelized bell peppers and onion. Think of this dish when
Serves 4, with
you’re craving stir-fry with a twist. Why a twist? Because instead of using leftover steak for
a future meal
more traditional cilantro and/or green onions, we use Thai basil, which
has a stronger flavor than its sweet basil cousin and delivers a licorice-like, 10 to 15 minutes
anise flavor and peppery nuance. If you can’t find Thai basil, regular basil 10 minutes
also works and adds great complexity to the dish.
1 skirt steak, about 3 pounds, 1. In a large bowl, combine the beef and cornstarch, and toss to coat the
or 2 smaller skirt steaks, beef evenly.
about 1 ¼ to 1 ½ pounds 2. Heat 1 tablespoon of the vegetable oil in a large skillet or wok over
each, cut across the
medium-high heat. Add the beef, and sear until just browned.
grain into thin strips
Transfer the steak to a plate, and set aside.
1 tablespoon cornstarch
3. Add the remaining tablespoon of vegetable oil to the pan with the bell
2 tablespoons vegetable
oil, divided peppers and onion. Cook for 3 to 5 minutes, until soft. Add the
2 bell peppers, any color, garlic, and cook for 30 seconds.
seeded and thinly sliced 4. Return the steak to the pan with the soy sauce, oyster sauce, and sugar.
½ cup thinly sliced Toss to combine.
onion, any color 5. Add the fresh basil, and cook until the leaves just wilt.
6. Reserve half of the steak (without the peppers and onion) for the
3 tablespoons soy sauce
Steak Street Tacos (page 86) or another future meal. Refrigerate
2 teaspoons oyster sauce
for up to 3 days.
1 teaspoon granulated sugar
½ cup Thai basil leaves, or 7. Top the remaining steak, peppers, and onion with fresh basil
regular basil leaves, leaves, and serve.
SERVING SUGGESTION: Since this savory sauce is so sublime, I suggest you serve the meat and vegetables with rice (I
prefer jasmine here), Asian noodles, or your favorite grain.

Round Two
Steak Street Tacos
Handheld heaven! These delectable tacos feature smoky beef, sweet
Serves 4
peppers, caramelized onions, and just enough fiery jalapeño to add a
10 to 15 minutes
delightful amount of heat. Ready in minutes and served with a variety
of fun toppings. 10 minutes
1 teaspoon liquid smoke 1. In a medium bowl, combine the liquid smoke and Worcestershire
1 tablespoon Worcestershire sauce sauce. Add the steak, and toss to coat.
2 ½ to 3 cups thinly sliced 2. Heat the olive oil (or vegetable oil) in a large skillet over medium-
cooked steak from the
high heat. Add the onion, bell pepper, and jalapeño, and cook
Thai Basil Beef (page 85),
for 3 to 5 minutes, until soft. Season the vegetables with salt
or any cooked steak
and black pepper.
black pepper 3. Add the steak, and cook for 1 to 2 minutes to heat through.
1 tablespoon olive oil, or 4. Serve the steak and vegetables in the tortillas with optional top-
vegetable oil pings on the side.
1 cup sliced onion, any color
seeded and sliced
GOOD TO KNOW
1 jalapeño pepper, seeded and sliced
Street taco-size flour tortillas I prefer skirt steak for dishes like this because
(about 2 to 3 per person), the steak has just enough marbling (fat) coursing
warmed if desired through the meat to keep it moist and juicy. I think
FOR SERVING (ALL OPTIONAL, flank steak is a tougher cut (there’s not as much
BUT AWESOME ADDITIONS):
Shredded lettuce
marbling), but you can swap that in for the skirt if
Shredded Mexican cheese you want. Truth is, any steak cut will work here, so
blend or cheddar cheese choose your favorite.
Crumbled cotija cheese
Fresh cilantro leaves
Mild, medium, or hot salsa
Hot sauce

GOOD TO KNOW
While I love the partnership of rye bread and swiss cheese,

you can use any bread and cheese combination you prefer.

Round One
Beef Patty Melts
This recipe may have a short ingredient list, but flavors soar! The beef pat-
Serves 4, with
ties are simply seasoned with salt, pepper, and Worcestershire sauce, but leftover beef patties
for a future meal
Worcestershire sauce adds a tremendous amount of flavor and tenderizes
the meat at the same time. Then, the patties are topped with caramelized 10 minutes
onions and melty swiss cheese and nestled between slices of tangy rye bread. 20 minutes
8 tablespoons unsalted butter 1. Melt 2 tablespoons of the butter in a large skillet over medium-low
1 ½ cups sliced onion, any color heat. Add the onions, and cook until brown and caramelized, about
2 pounds lean ground beef 15 minutes, stirring frequently.
2. Meanwhile, in a medium bowl, combine the ground beef, Worcester-
sauce
shire sauce, 1 teaspoon salt, and ½ teaspoon black pepper. Mix well,
and shape the mixture into 8 equal patties.
black pepper
8 slices swiss cheese 3. Melt 2 tablespoons of the butter in a separate skillet over medium heat.
8 slices rye bread, or When the butter is bubbling, add the patties, and cook until you reach
bread of choice your desired level of doneness (about 5 to 7 minutes for medium).
4. Set aside 4 patties for the Beefy Lasagna Bowls (page 90) or another
future meal. Refrigerate for up to 3 days.
5. To assemble the patty melts, arrange 4 slices of bread on a flat sur-
face. Top the bread with a slice of cheese, hamburger patty, caramel-
ized onions, another slice of cheese, and another slice of bread.
6. Melt 2 tablespoons of the butter in a clean skillet over medium heat.
Add the patty melts, and cook until the bottom is golden brown.
Transfer the patty melts to a plate so you can add the remaining
butter to the skillet. When the butter is bubbling, return the patty
melts to the pan to cook the second side. Cook until the bottom is
golden brown and crisp and the cheese melts.

Round Two
Beefy Lasagna Bowls
Hearty lasagna noodles, cooked in a zesty sauce of tomatoes, onion, garlic,
Serves 4
oregano, and basil and served in bowls like stew. And since the noodles
10 minutes
cook directly in the sauce—not a pot of water—they’re incredibly flavor-
ful, from the first tender bite to the last. 20 minutes
½ cup chopped onion, any color heat. Add the onion, and cook for 3 to 5 minutes, until soft. Add the
2 cloves garlic, minced garlic, basil, oregano, ½ teaspoon salt, and ¼ teaspoon black pepper,
and stir to coat. Cook for 30 seconds, until the herbs are fragrant.
2. Add the tomato sauce and broth, and bring to a low boil. Add the noo-
dles, and cook for 10 to 12 minutes, reducing the temperature as
black pepper
4 cups tomato sauce necessary to keep the liquid at a low boil (as the liquid reduces, the
3 to 4 cups beef broth, or sauce gets more vigorous), stirring frequently. Reduce the heat to
chicken broth, or water low, fold in the beef, mozzarella, and parmesan cheese, and simmer
8 ounces lasagna noodles, for 2 more minutes to heat through and melt the cheese.
broken into 2-inch 3. Ladle the mixture into bowls, and top with a little more mozzarella and
pieces (about 8 to
fresh parsley or basil. Serve with extra parmesan cheese on the side.
9 full noodles)
4 cubed cooked beef patties
from the Beef Patty
Melts (page 89), or ¾
GOOD TO KNOW
pound ground beef,
For the sauce, we use tomato sauce kicked up with
browned and drained
½ cup shredded mozzarella onion, garlic, oregano, and basil. If you prefer, you can
cheese, plus more use 4 cups of your favorite store-bought marinara
for serving sauce instead. When using store-bought marinara sauce,
2 tablespoons grated if desired, you can leave out the oregano, basil, salt, and
parmesan cheese, plus pepper. Since different brands vary, check the dish for
more for serving
seasoning (salt and pepper) just before serving.
Chopped fresh parsley or
basil for serving

ALSO GOOD TO KNOW
This a great way to use up those broken pieces of lasagna noodles that didn’t make
it into your lasagna! That said, you can use any pasta shape you want. You can also
use any beef you want—this recipe utilizes the leftover beef from the Beef Patty
Melts (page 89), but one pound of ground beef, cooked, works too.
ONE MORE THING
When cooking with leftovers, I find that adding fresh herbs before serving not only
makes for a colorful presentation, but it also adds great flavor. In this recipe, adding
fresh parsley or basil at the finish line adds vibrant color and unrivaled freshness.

GOOD TO KNOW
If you make extra tzatziki, you can use it as the

dressing for the Greek Rice Bowls (page 229).

Round One
Mediterranean
Meatballs with Tzatziki
These marvelous meatballs are scented with cumin and studded with
Serves 4, with
onion, garlic, parsley, and mint. They’re insanely moist and savory, and leftover meatballs
for a future meal
they partner perfectly with the cooling essence of tzatziki—a creamy,
lemony, cucumber- and dill-spiked yogurt dip. 10 minutes
20 minutes
FOR THE MEATBALLS: 1. Preheat the oven to 400°F. Line a large baking sheet with parchment
2 pounds lean ground beef paper or aluminum foil.
½ cup diced red onion 2. To make the meatballs, in a large bowl, combine the beef, onion, garlic,
3 to 4 cloves garlic, minced mint, fresh parsley, cumin, oregano, 1 teaspoon salt, and ½ tea-
spoon black pepper. Mix well, and shape the mixture into 32 to 36
fresh mint
meatballs.
3. Transfer the meatballs to the prepared pan, and roast for 20 to 25 min-
fresh parsley
1 teaspoon ground cumin utes, until browned and cooked through.
1 teaspoon dried oregano 4. Meanwhile, to make the tzatziki, combine all ingredients in a medium
Salt and freshly ground bowl, and mix well. Season to taste with salt and black pepper.
black pepper 5. Reserve half of the meatballs for the Moroccan Meatball Soup (page
FOR THE TZATZIKI: 94) or another future meal. Refrigerate for up to 3 days.
1 cup plain Greek yogurt 6. Serve the remaining meatballs with the tzatziki on the side.
½ cup diced English/
seedless cucumber,
peeled or unpeeled
fresh dill
PREP AHEAD TIP: The meatballs can be assembled and refrigerated for up to
or grated
24 hours before baking. The tzatziki can be prepared up to 24 hours in advance.
Juice of one lemon
Refrigerate until ready to serve.

Round Two
Moroccan Meatball Soup
The ultimate bowl of comfort. This hearty soup boasts savory meatballs
(either from the Mediterranean Meatballs with Tzatziki, page 93, or any Serves 4
cooked meatballs of choice), aromatic vegetables, fresh spinach, and little 10 to 15 minutes
pearls of tender couscous. The broth is scented with cinnamon, and the
15 minutes
soup is served with a generous amount of fresh cilantro and green onions.
1 cup chopped carrots heat. Add the carrots and celery, and cook for 3 to 5 minutes, until
1 cup chopped celery soft. Add the cumin and cinnamon, and toss to coat. Cook for 30
1 teaspoon ground cumin
seconds, until the spices are fragrant.
Pinch of cinnamon
2. Add the broth, and bring to a low boil. Add the couscous, and cook for
4 cups beef broth
3 minutes. Add the meatballs and spinach, and cook for 3 to 4 more
1 cup pearled couscous
16 to 18 cooked meatballs minutes, until the couscous is tender.
from the Mediterranean 3. Remove the pan from the heat, and fold in the fresh cilantro and green
Meatballs with Tzatziki onions. Season to taste with salt and black pepper, and serve.
(page 93), or any cooked
meatballs, quartered
black pepper GOOD TO KNOW
4 cups baby spinach leaves I used pearled couscous here because I like the bigger
¼ cup fresh cilantro leaves
balls of pasta for soup recipes. If desired, you can use
regular couscous or your favorite pasta shape. Since
green onions
it’s a soup recipe, smaller pasta shapes (such as orzo
and acini de pepe) are preferred. For a gluten-free
soup, you can also use rice.

Round One
Steak au Poivre
Restaurant-quality steak in the comfort of your own home! Although this
Serves 4, with
ingredient list is short, each element plays an important role in the dish. leftover steak for
a future meal
The peppercorns are nutty and fresh, the shallots are sweet and garlicky,
the cognac adds a fruity/caramel quality, and the cream ties everything 10 minutes
together, creating a buttery mouthfeel. 20 minutes
FOR THE STEAK: 1. Preheat the oven to 200°F.

6 boneless beef top-loin (strip) 2. Place the peppercorns in a freezer bag , and pound them with a meat
or round steaks, about mallet or the bottom of a heavy skillet until coarsely crushed.
6 to 8 ounces each 3. Pat the steaks dry, and press the crushed black pepper and salt into
3 tablespoons whole black
both sides.
peppercorns
4. Heat the vegetable oil in a large skillet over medium-high heat.
1 ½ tablespoons salt
Working in batches to prevent crowding the pan, add the steaks,
1 tablespoon vegetable oil
and cook for 3 to 5 minutes per side for rare to medium-rare (140°F
FOR THE SAUCE: on an instant-read thermometer for rare), or longer for more fully
4 tablespoons unsalted cooked steak.
butter, divided 5. Transfer the steaks to a plate, and tent with aluminum foil while you
⅓ cup finely chopped make the sauce.
shallots, or red onion
6. Discard any fat from the skillet, and return the pan to medium-low
½ cup cognac, or other brandy
heat. Add 2 tablespoons of the butter and shallots (or red onion),
½ cup heavy cream
and cook for 3 to 5 minutes, until golden brown, scraping up any
serving, optional browned bits from the bottom of the pan and incorporating them
into the sauce.
7. Remove the pan from the heat, add the cognac or brandy (this pre-
vents the alcohol from igniting), and return the pan to the heat.
Simmer for 2 to 3 minutes, until the sauce reduces by half. Add the
heavy cream and any meat juices that have accumulated on the plate.
Simmer for 3 minutes, until the sauce reduces by half again.

8. Add the remaining 2 tablespoons of butter, and cook over low heat,
swirling the skillet, until the butter is incorporated.
9. Reserve 2 steaks for the Easy Steak Gyros with Yogurt-Mint Sauce
10. Spoon the sauce over the remaining steaks. Top with fresh parsley
(if using), and serve.
SERVING SUGGESTION: For a complete and filling meal, serve the steak with your favorite raw or steamed vegetable

GOOD TO KNOW
Adding butter to the sauce

just before serving helps
thicken it while ensuring a
satiny finish.

Round Two
Easy Steak Gyros with
Yogurt-Mint Sauce
Strips of juicy beef seasoned with Greek herbs and piled onto warm flat-
Serves 4
bread or pocketless pitas. What really makes these handheld treats shine is
10 to 15 minutes
the toppings—a tangy yogurt-mint sauce (that’s sweetened and tinted with
paprika), crisp cucumber, red onion, fresh tomatoes, and salty feta cheese. 5 minutes
FOR THE YOGURT-MINT SAUCE: 1. To make the yogurt-mint sauce, in a medium bowl, combine the
½ cup plain Greek yogurt yogurt, mint, oregano, and paprika. Mix well, and season to taste
2 teaspoons chopped fresh mint with salt and black pepper. Set aside.
½ teaspoon dried oregano 2. Heat the vegetable oil in a large skillet over medium-low heat. Add
½ teaspoon paprika
the Greek seasoning (or Italian seasoning), and cook for 1 minute,
until the herbs are fragrant. Add the steak, and cook for 1 to 2 min-
black pepper
utes, until hot.
FOR THE STEAK GYROS:
3. Spread some of the yogurt mixture on the flatbreads (or pocketless
2 tablespoons vegetable oil
pitas). Top with the steak, cucumber, red onion, tomatoes, and feta.
1 teaspoon Greek seasoning,
Serve with extra yogurt sauce on the side.
or Italian seasoning
2 to 2 ½ cups thinly sliced
steak from the Steak
au Poivre (page 97),
GOOD TO KNOW
or any cooked steak
4 flatbreads or pocketless This recipe calls for Greek seasoning, a spice blend
pitas, warmed if desired consisting of Mediterranean herbs (oregano, basil,
1 cup sliced English/ parsley, dill, and sometimes rosemary). If you don’t
seedless cucumber, have Greek seasoning, you may substitute Italian
peeled or unpeeled
seasoning as it has a similar blend of basil, parsley,
1 cup sliced red onion
oregano, rosemary, and thyme.
½ cup cherry or grape
tomatoes, sliced
Crumbled feta cheese

GOOD TO KNOW
Italian seasoning is a convenient, well-balanced, and salt-free blend of basil, parsley,

oregano, rosemary, and thyme (different brands vary, but that’s the gist). If desired,
you can replace the Italian seasoning with ½ teaspoon each of the herbs listed above.
ALSO GOOD TO KNOW
This recipe is a quick cook’s

friend because it simmers for
less than 20 minutes. Traditional
Bolognese sauce cooks for much
longer, often 4 to 5 hours. Feel
free to cook your sauce as long
as desired; the flavors will simply
get better and evolve over time.

Round One
Pasta with Easy Bolognese
Savory ground beef, aromatic herbs, and sweet/tangy tomatoes—
Serves 4, with leftover
transformed into a sauce and ladled over pasta. Every spoonful delivers Bolognese sauce
for a future meal
nuances of sweet, savory, salty, floral, and nutty. I’m pretty sure this is the
only meat sauce recipe you will ever need. 10 minutes
15 to 20 minutes
1 pound penne, or pasta 1. Cook the pasta according to the package directions. Drain, and cover
of choice with aluminum foil to keep warm.
1 tablespoon olive oil 2. Meanwhile, heat the olive oil in a large stock pot or saucepan over
medium-high heat. Add the onion, and cook for 3 to 5 minutes,
any color
until soft. Add the garlic, and cook for 30 seconds.
3. Add the beef, and cook until browned, breaking up the meat as it
2 pounds lean ground beef
1 tablespoon Italian seasoning cooks. Add the Italian seasoning, ½ teaspoon salt, and ¼ teaspoon
Salt and freshly ground black pepper, and stir to coat. Cook for 1 minute, until the herbs
black pepper are fragrant.
3 cups tomato sauce 4. Add the tomato sauce, and bring to a simmer. Reduce the heat to
Shredded parmesan medium-low, and simmer for 10 minutes.
cheese for serving
5. Reserve half of the sauce for the Greek Stuffed Peppers (page 104) or
Chopped fresh basil or
parsley for serving
6. Transfer the pasta to individual plates or shallow bowls, and top with
the Bolognese sauce. Top with parmesan cheese and fresh basil or
parsley, and serve.
PREP AHEAD TIP: This is a great sauce to make in advance because it stores quite well when refrigerated and frozen.
To make the sauce in advance, prepare it as directed, and then let it cool. Transfer the sauce to an airtight container, and
refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator. I suggest you double the recipe
below and keep a batch in the freezer at all times!

Round Two
Greek Stuffed Peppers
Stuffed peppers transformed! These caramelized bell peppers are stuffed
with a savory blend of seasoned beef (already seasoned from the Bolognese
Serves 4
sauce on page 103) and oregano- and paprika-scented rice. You need little
5 minutes
else for the filling since the meat sauce is already ultra-flavorful. Adding
fresh parsley enlivens the dish and gives the meat sauce new life. The feta 25 minutes
cheese on top finishes the dish and adds a wonderful salty/tangy quality.
2 cups cooked white rice 1. Preheat the oven to 350°F.

1 tablespoon unsalted butter 2. Combine the rice, butter, oregano, paprika, ½ teaspoon salt, and ¼ tea-
1 teaspoon dried oregano spoon black pepper in a large bowl. Fold in the Bolognese sauce and
1 teaspoon paprika
fresh parsley.
3. Use a small spoon to fill the peppers with the mixture. Transfer the
black pepper
stuffed peppers to a shallow baking dish, and add about 1 cup of
2 cups Bolognese sauce
from the Pasta with water to the bottom of the pan. Arrange the pepper tops alongside
Easy Bolognese the peppers.
(page 103), or 1 4. Cover loosely with aluminum foil, and bake for 20 minutes.
pound ground beef, 5. Uncover, top the peppers with the feta cheese, and bake for 5 more
browned and drained minutes, until the peppers are tender and the feta is golden.
fresh parsley
4 to 6 bell peppers, any
color, tops removed
and reserved, seeds and
membranes removed
½ cup crumbled feta cheese

GOOD TO KNOW
This recipe works with cooked rice from any recipe in this book. You can
also use the microwavable pouches or containers of rice that reheat in
90 seconds. You need 2 cups of cooked rice for the stuffed peppers.

GOOD TO KNOW
You can use any variety of herbs you want in the butter. I used garlic, parsley, chives,
and a little cilantro. I basically cleaned out my produce drawer. Use your favorite
herbs—either one herb or a combination of many. The butter is so tasty, you’ll always
want it in your fridge to use on other dishes, such as pasta, rice, vegetables, baked pota-
toes, steak, chicken, pork, and bread. Don’t worry. This recipe makes plenty of butter
for leftovers. I used my remaining butter in mashed potatoes, and it was phenomenal.

Round One
Garlic and Herb Butter Burgers
One bite and you’ll be smitten. Inside these juicy burgers lies a pat of
Serves 4, with
garlic-and-herb-infused butter. Not only does butter keep the burgers leftover burgers
for a future meal
beyond juicy, but as it melts, the garlic and herbs permeate every inch
of the meat. 15 minutes
15 minutes
FOR THE BUTTER: 1. In a small bowl, combine the butter, herbs, garlic, ¼ teaspoon salt, and
⅓ cup unsalted butter, a pinch of black pepper. Mix with the back of a spoon until blended.
softened 2. Mound the butter mixture onto the center of a 12-inch piece of plastic
3 tablespoons mixed fresh wrap. Lift up the sides of the plastic, and use the wrap to shape the butter
herbs of choice, such as
into a cylinder. Twist the ends to compress the butter into a cylinder.
parsley, basil, oregano,
3. Chill or freeze until firm (butter will keep for up to 5 days in the
cilantro, and/or chives
refrigerator and up to 3 months in the freezer).
Salt and freshly ground 4. To make the burgers, shape the beef into 8 patties. Press your thumb
black pepper into the center of each patty, almost through to the other side but
not quite, making a deep indentation.
FOR THE BURGERS: 5. Cut the chilled butter crosswise into ¼-inch-thick rounds. Place one
2 ½ pounds lean ground beef butter round in the center of each burger, and form the meat around the
8 slices cheddar or butter, fully encasing the butter while reshaping the beef into a patty.
American cheese, or 6. Coat a grill pan, skillet, or outdoor grill with cooking spray, and
cheese of choice
preheat to medium-high.
4 hamburger buns
7. Add the burgers to the hot pan/grill, and cook until your desired
Condiments and toppings
level of doneness (about 5 to 7 minutes for medium).
of choice
8. Transfer the burgers to a plate and top with the cheese. Tent with
aluminum foil. Let stand for 3 to 5 minutes; this allows flavors to
sink into the meat.
9. Reserve 4 burgers for the Cheeseburger Noodles with Spinach
10. Serve the remaining burgers on the buns with desired condiments.

Round Two
Cheeseburger
Noodles with Spinach
Savory cheeseburger chunks and pasta tossed in an herby tomato
Serves 4
sauce and smothered in cheese. Everything is cooked in one skillet
10 minutes
(including the noodles), and this mind-blowing meal is ready in about
25 minutes. 15 minutes
3 cups tomato sauce 1. In a large stock pot or saucepan, whisk together the tomato sauce,
2 ½ cups beef broth broth, and dried parsley. Set the pan over medium-high heat, and
1 teaspoon dried parsley bring to a low boil.
4 cups egg noodles or
2. Add the egg noodles, partially cover, and cook for 10 minutes, until
yolk-free egg noodles
the noodles are tender, stirring frequently and reducing the tem-
(about 6 ounces)
perature as necessary to keep the sauce at a low boil.
4 cubed cooked cheeseburgers
from the Garlic and 3. Fold in the cheeseburger pieces and spinach, and cook for 2 to 3
Herb Butter Burgers minutes to heat through and wilt the spinach. Fold in the cheese.
(page 107), or any Season to taste with salt and black pepper, and serve.
cooked burgers
3 cups baby spinach leaves
1 cup shredded cheddar
cheese, or Mexican GOOD TO KNOW
cheese blend, or a I made this dish with yolk-free egg noodles because
blend of cheddar and
they’re lighter than traditional egg noodles (which
mozzarella cheeses
kept the dish from being overly heavy). As the pasta
simmered in the sauce, the noodles softened and
black pepper
wove in and out of the beef mixture like scrumptious
little waves. That said, you can use any pasta variety
and/or shape you want.

ALSO GOOD TO KNOW
If you don’t have leftover cheeseburgers, you can make this dish with leftover steak
or cooked meatballs instead. If you don’t have either of those, you may substitute 1
pound of lean ground beef, ground chicken, or ground turkey, cooked.

GOOD TO KNOW
Although this recipe calls for minute steaks or cube steaks, they’re not the same
thing. Minute steaks are thin (usually ¼-inch) cuts of tenderized beef from the sir-
loin of a cow. Cube steaks are often from tougher cuts of meat and the beef is run
through a meat tenderizer (which is why the steaks feature a cube pattern). Both
will work here, so use what you can find or what’s on sale.

Round One
Minute Steaks
with Chipotle Gravy
Buttery, fork-tender steaks simply seasoned with salt and pepper, pan-
Serves 4, with
seared until golden and crisp, and then smothered in a smoky, satiny, easy leftover steaks for
a future meal
gravy. This showstopping meal will change your opinion about “busy
weeknight cooking” because you only need five ingredients and about 20 10 minutes
minutes to create a meal that appears to have taken hours. 10 minutes
8 minute steaks or cube 1. Season both sides of the steaks with salt and black pepper. Place the
steaks, about 4 to flour in a shallow dish, add the steaks, and turn to coat (reserve 1
5 ounces each tablespoon of the dredging flour for the gravy).
2. Heat the vegetable oil in a large skillet over medium heat. Working in
black pepper
batches to prevent crowding the pan, shake the excess flour from the
¾ cup all-purpose flour
steaks, and add them to the hot oil. Cook until browned and crisp on
2 tablespoons vegetable oil
2 tablespoons unsalted butter both sides, about 2 to 4 minutes per side. Transfer the steaks to a plate.
1 ½ cups half-and-half 3. Melt the butter in the same skillet over medium heat. When the
1 tablespoon minced chipotle butter is bubbling, whisk in the remaining tablespoon of flour
chiles in adobo sauce, (used to dredge the steaks). Whisk in the half-and-half and chipo-
or more/less to taste tle chiles. Simmer until the sauce thickens to a gravy consistency,
Chopped fresh chives
whisking frequently. Season to taste with salt and black pepper.
for serving
4. Reserve 4 of the steaks for the Steak Caesar Wraps (page 112) or
another future meal. Refrigerate for up 3 days.
5. Pour the gravy over the remaining steaks, top with the fresh chives,
and serve.
SERVING SUGGESTION: For a complete and filling meal, serve the steak with your favorite raw or steamed vegetable

Round Two
Steak Caesar Wraps
Skip takeout and, in just minutes, you can enjoy an unbelievable Caesar
wrap sandwich made with just six ingredients. Each soft wrap is loaded
with tender beef, crisp lettuce, crunchy croutons, nutty parmesan cheese,
Serves 4
and creamy, store-bought Caesar dressing. The croutons not only add
10 to 15 minutes
texture, but they also assert an herby-salty flavor that perfectly comple-
ments the steak.
4 cups chopped romaine 1. In a large bowl, combine the lettuce and Caesar dressing. Toss to coat.
lettuce Fold in the croutons.
3 tablespoons Caesar dressing 2. Arrange the wraps on a flat surface, and top with the lettuce and steak.
¼ cup crumbled or crushed
Sprinkle a little parmesan cheese over top.
croutons (coarse crumbs)
3. Roll up tightly, and serve.
4 large tortilla wraps or
flatbreads of choice
3–4 cups thinly sliced cooked
steak from the Minute
Steaks with Chipotle
Gravy (page 111), or
any cooked steak
Shredded parmesan
cheese for serving

GOOD TO KNOW
You can make these wraps with leftover cooked steak or chicken from any recipe in
this book or any previous meal. You can also use rotisserie chicken meat.

GOOD TO KNOW
I prefer to blanch broccoli in boiling water for 1 to 2 minutes before adding it to

the skillet. I find that this simple technique locks in color and guarantees perfectly
cooked broccoli every time. You can skip this step and add the raw broccoli florets
directly to the skillet; just make sure to wash the broccoli thoroughly before using.

Round One
Sesame Beef with Broccoli .
This beef is shimmering in a soy-, sesame-, and garlic-infused sauce and Serves 4, with leftover
then piled onto fluffy rice with tender-crisp, vibrant broccoli. This quick- beef for a future meal
and-easy, savory meal is ready in less than 25 minutes, gluten free, and 10 to 15 minutes
undeniably healthy. 10 minutes
⅔ cup beef broth, or water 1. In a small bowl, whisk together the broth (or water), soy sauce, corn-
⅓ cup soy sauce starch, sesame oil, garlic powder, and onion powder. Set aside.
2 tablespoons cornstarch 2. Brown the beef in a large skillet over medium-high heat, breaking up
1 ½ teaspoons sesame oil
the meat as it cooks. Add the soy sauce mixture, and bring to a
simmer. Simmer for 2 to 3 minutes, until the sauce thickens. Season
½ teaspoon onion powder
to taste with salt and black pepper. Reserve 1 cup of the beef for
2 pounds lean ground beef
Salt and freshly ground the Beef and Bean Empanadas (page 116) or another future meal.
black pepper Refrigerate for up to 3 days.
2 cups broccoli florets, 3. Add the broccoli to the remaining beef, and cook for 1 to 2 minutes to
blanched or steamed until heat through.
crisp-tender if desired 4. Spoon the beef mixture over the rice, and top with sesame seeds and
2 cups cooked rice of choice
green onions.
(I use jasmine)
2 tablespoons toasted sesame
* You can find toasted sesame seeds next to the regular sesame seeds in the spice aisle. If you’d
seeds* for serving rather toast them yourself, add the raw seeds to a dry skillet, and set the pan over medium
Chopped green onions heat. Cook until golden brown, about 2 to 3 minutes, shaking the pan frequently to promote
even cooking and to prevent scorching.
for serving
ALSO GOOD TO KNOW
If desired, you can make this dish with ground chicken

or ground turkey instead of beef.

Round Two
Beef and Bean Empanadas
Inside each pocket of buttery, flaky pie crust lies a perfectly seasoned blend
Serves 4 to 6
of juicy ground beef, savory black beans, green chiles, warming spices, and
15 minutes
gooey Mexican cheese. The pastry is crisp and golden, and the filling is
moist and cheesy. Quite possibly the world’s most perfect bite. 15 minutes
1 cup cooked ground beef from 1. Preheat the oven to 400°F. Line a large baking sheet with parchment
the Sesame Beef with paper or aluminum foil.
Broccoli (page 115), or 2. In a large skillet, combine the beef, beans, green chiles, tomato paste,
½ pound ground beef,
chili powder, and cumin. Set the pan over medium heat, and bring
browned and drained
to a simmer. Fold in the cheese, season to taste with salt and pepper,
½ cup canned seasoned
and stir until the cheese melts. Remove the pan from the heat.
black beans or chili
beans of choice, or any 3. Unroll the pie crusts onto a clean, flat surface. Using a 4-inch round
canned beans, rinsed pastry cutter, cut circles from the dough (combine the scraps, roll
and drained (don’t rinse them out, and cut again until all the dough is used). You should have
the seasoned beans) 12 (4-inch) rounds.
1 (4-ounce) can diced 4. Spoon about 2 tablespoons of the beef mixture into the center of each
green chiles
circle. Fold the dough over, and use a fork to seal the curved edge.
2 tablespoons tomato paste
5. Transfer the empanadas to the prepared pan in a single layer, not
1 teaspoon chili powder
touching each other. Brush with the egg.
Salt and freshly ground 6. Bake for 15 minutes, until golden brown. (It’s OK if some burst
black pepper open; it makes for a rustic presentation!)
½ cup shredded Mexican 7. Cool slightly before serving with the salsa.
cheese blend
2 (9-inch) refrigerated
pie crusts GOOD TO KNOW
1 egg, lightly beaten No pastry cutter? No problem! To make 4-inch cir-
Salsa of choice for serving
cles, you can use any small bowl you have or the top
of a glass or mug. I used a small prep bowl.

ALSO GOOD TO KNOW
In this recipe, lots of flavor comes from the beans and chiles. I called for
seasoned beans, meaning canned beans packed in a savory sauce. You
can choose any seasoned beans you like, including chili beans. If you have
regular beans and don’t want to run to the store, no problem, you can use
them instead; just rinse regular beans before using to remove excess salt.

GOOD TO KNOW
The peanut dipping sauce can be served room temperature

or warm and can be made as thin or as thick as you like.

Round One
Steak Skewers with Peanut Dip
This colorful and healthy meal features seared strips of steak, bell peppers,
Serves 4, with
and onion served with a savory/nutty peanut dipping sauce. And since we leftover steak for
a future meal
start with store-bought black bean sauce, the skewers come together in a
flash. The peanut dip is equally easy, as it’s made with pantry staples and 15 minutes
completely customizable in terms of heat level. 10 minutes
FOR THE SKEWERS: 1. Skewer alternating pieces of steak, bell pepper, and red onion on
2 pounds flank or skirt steak, metal or wooden skewers (soak wooden skewers in water before
cut against the grain using so they don’t burn). Drizzle the skewers with the black bean
into long thin strips sauce, and season with salt and black pepper.
2 bell peppers, any color, seeded
2. Coat an outdoor grill, grill pan, or griddle with olive or vegetable oil,
and cut into 1-inch pieces
and preheat to medium-high.
1 red onion, cut into 1-
3. Add the skewers, and cook for 4 to 6 minutes for rare to medium-rare
inch pieces
Black bean sauce of choice (140°F on an instant-read thermometer for rare) or longer for more
Salt and freshly ground fully cooked meat, turning the skewers occasionally during cooking.
black pepper 4. Transfer the skewers to a plate, cover with aluminum foil, and let
FOR THE PEANUT DIP: rest for 5 minutes.
5 tablespoons smooth 5. Meanwhile, to make the peanut sauce, combine all the ingredients
peanut butter but the cilantro, adding water as necessary to reach your desired
2 tablespoons soy sauce consistency. If desired, microwave the sauce for 1 minute to warm.
2 teaspoons hot sauce
6. Reserve half of the skewers for the Honey Garlic Steak (page 120)
of choice, or more/
less to taste
7. Serve the remaining skewers with the fresh cilantro and peanut sauce.
½ teaspoon sesame oil
1 to 2 tablespoons water,
as needed
ALSO GOOD TO KNOW
Fresh cilantro leaves
for serving When using wooden skewers, soak them in water for
20 to 30 minutes before using to prevent scorching.

Round Two
Honey Garlic Steak
These juicy nuggets of beef are ultra-moist and laced with sweet honey,
Serves 4
salty soy, and zingy garlic. It’s an explosion of flavor, from the sticky out-
5 to 10 minutes
side to the tender middle.
5 minutes
⅓ cup soy sauce 1. In a large skillet, combine the soy sauce, honey, water, and garlic.
3 tablespoons honey Set the pan over medium-high heat, and bring to a simmer. Add
2 tablespoons water the steak and butter, and cook for 2 to 3 minutes, until the steak is
warmed through, the butter melts, and the sauce thickens. Season to
3 cups cubed cooked
taste with salt and black pepper.
steak from the Steak
2. Top with green onions, and serve.
Skewers with Peanut
Dip (page 119), or
any cooked steak
1 tablespoon unsalted butter GOOD TO KNOW
You can choose your favorite cut of steak for this dish.
black pepper
Pretty much any steak works here (except stew meat).
That means you can use thin strips of flank or skirt
for serving
steak or chunks of lean steak like round and sirloin.
PREP AHEAD TIP: The soy sauce mixture can be prepared up to 24 hours in advance. To save time on meal-prep day, cut
the steak up to 24 hours in advance and refrigerate until ready to cook.
SERVING SUGGESTION: Serve the beef and sauce in lettuce leaves, over rice, or over your favorite grain.

GOOD TO KNOW
Cube steaks are sold in the meat section, and they have a distinct cube-shape
pattern pounded into the meat. If you don’t have cube steaks, you can use
minute steaks or top or bottom round steaks. When starting with thicker
steaks, pound them with a meat mallet until they are about ½-inch thick.

Round One
Cube Steaks with Easy Gravy
This ingredient list might be short, but the flavor in this dish is huge.
The tender cube steaks need just a few minutes in the pan before they’re Serves 4, with
leftover steaks for
smothered in a quick-and-easy, onion-rich gravy. The onions are sweet a future meal
and caramelized, and the sauce is scented with sweet paprika and tangy
5 to 10 minutes
Worcestershire sauce. This gravy is one that you’ll be making repeatedly,
15 to 20 minutes
especially because it’s equally delicious over chicken and pork.
8 cube steaks, about 4 1. Season both sides of the steaks with the paprika, salt, and pepper.
to 5 ounces each Set aside.
1 teaspoon paprika 2. Melt 2 tablespoons of the butter in a large skillet over medium heat.
Add the onion, and cook for 3 to 5 minutes, until soft. Transfer the
black pepper
onions to a plate, and increase the temperature to medium-high.
3. Working in batches to prevent crowding the pan, add the steaks,
butter, divided
1 cup sliced yellow or red onion and cook for 3 to 5 minutes per side for rare to medium-rare (140°F
2 tablespoons all-purpose flour on an instant-read thermometer for rare) or longer for more fully
1 ½ cups beef broth cooked steak.
1 teaspoon Worcestershire 4. Transfer 4 of the steaks to the plate with the onions. Reserve the
sauce remaining steaks for the Easy One-Pot Beef Goulash (page 124)
for serving
5. Melt the remaining 2 tablespoons of butter in the same skillet over
medium-high heat, scraping up any browned bits from the bottom
of the pan and incorporating them into the butter. Whisk in the
flour until blended. Whisk in the broth and Worcestershire sauce,
and bring to a simmer. Reduce the heat to medium-low, and simmer
for 2 to 3 minutes, until the sauce thickens.
6. Return the reserved steaks and onions to the pan with any accumu-
lated juices from the plate. Simmer for 1 minute to heat through.
Top with fresh parsley, and serve.

Round Two
Easy One-Pot Beef Goulash
Truth be told, goulash is typically made with ground beef, but cube steak
Serves 4
mimics ground beef perfectly and adds great texture to this easy, one-pot
10 minutes
stew. In every spoonful, you can enjoy seasoned beef, herb-scented vege-
tables, tender macaroni, and plenty of cheddar cheese. 20 minutes
1 cup chopped onion, any color heat. Add the onion and bell pepper, and cook for 3 to 5 minutes,
1 bell pepper, any color, until soft. Add the garlic, and cook for 30 seconds. Add the paprika,
seeded and chopped
½ teaspoon salt, and ¼ teaspoon black pepper, and stir to coat.
2. Add the crushed tomatoes, broth, and Worcestershire sauce, and
1 teaspoon paprika
bring to a low boil.
black pepper 3. Add the macaroni, and return to a low boil. Partially cover, and
2 (28-ounce) cans simmer for 10 minutes, until the pasta is tender, stirring frequently.
crushed tomatoes 4. Add the steak, and cook for 2 to 3 minutes to heat through. Stir in
2 cups chicken broth, the cheese.
or beef broth 5. Ladle the mixture into bowls, and top with fresh parsley.
2 teaspoons Worcestershire
sauce
2 cups elbow macaroni
GOOD TO KNOW
steak from the Cube
If you don’t have leftover cube steak, you may substi-
Steaks with Easy Gravy
tute 1 pound lean ground beef, cooked.
(page 123), or any
cooked steaks, or ½
pound ground beef,
browned and drained
1 cup shredded cheddar cheese
SERVING SUGGESTION: Since goulash features meat, vegetables, and pasta, it’s
Chopped fresh parsley a complete and wholesome meal. If desired, serve a fresh green salad on the side
for serving and call it a day!

GOOD TO KNOW
You can use any steak you prefer for this dish. Truth
is, chicken and pork work too.
ALSO GOOD TO KNOW
Don’t rush the onions! For the best

result and perfectly cooked onions, let
them brown slowly over medium-low
heat. You want the onions sweet and
caramelized, not seared and blackened.

Round One
French Onion Steaks
All the flavors of the classic soup with the addition of juicy steak! This Serves 4, with leftover
unique meal showcases wine-infused caramelized onions, chewy-crisp steaks for a future meal
toasted bread, stretchy swiss cheese, and perfectly cooked steaks. Totally 10 minutes
unique and likely to become a staple in your home. 20 minutes
2 tablespoons unsalted butter 1. Melt the butter in a large skillet over medium-low heat. Add the
1 ½ cups thinly sliced onions and cook until brown and caramelized, about 15 minutes,
yellow onion stirring frequently.
8 lean steaks of choice, about
2. Meanwhile, season the steaks with salt and black pepper. Coat
2 ½ pounds total
a large skillet, griddle, or grill pan with olive oil, and preheat to
medium-high. Add the steaks, and cook for 3 to 5 minutes per side
black pepper
½ cup white wine, sherry, for rare to medium-rare (140°F on an instant-read thermometer for
or marsala rare) or longer for more fully cooked meat. Remove the steaks from
½ cup beef broth the heat, transfer half of them to an oven-safe baking dish or skillet,
4 slices french bread/ and tent with aluminum foil while you finish the onions.
baguette, cut crosswise 3. Reserve the remaining steaks for the Easy Mongolian Beef Bowls
into ½-inch-thick
slices, toasted
4. When the onions are deep brown, add the wine, and bring to a
4 slices swiss cheese,
simmer. Simmer until the liquid reduces by half. Add the broth, and
about 4 ounces
Chopped fresh parsley for simmer until the liquid reduces by half again. Season to taste with salt
serving, optional and pepper.
5. Preheat the broiler.
6. Spoon some of the onions over the steaks, and arrange the rest of
the onions and liquid alongside the steaks. Top the steaks with the
bread slices and cheese. Place the pan under the broiler (about 4 to 5
inches from the heat source), and cook until the cheese melts, about
1 to 2 minutes.
7. Top with fresh parsley (if using), and serve.

Round Two
Easy Mongolian Beef Bowls
Ginger and garlic are the star flavors in this dish, and they make the base
Serves 4
of a glossy, sweet, and salty glaze. And while the steaks from the French
10 minutes
Onion Steaks (page 127) work well here, you can use any cooked steak
instead. In fact, cooked chicken and pork work too. 5 to 10 minutes
1 tablespoon vegetable 1. Heat the vegetable oil (or olive oil) in a large skillet or wok over
oil, or olive oil medium heat. Add the garlic and ginger, and cook for 30 seconds,
2 cloves garlic, minced until the garlic and ginger are fragrant. Add the soy sauce, brown
1 teaspoon minced fresh ginger
sugar, and water, and bring to a simmer. Simmer for 3 minutes, until
⅓ cup soy sauce
the liquid reduces slightly.
¼ cup light brown sugar
2. Add the steak to the pan, and simmer for 1 to 2 minutes, until hot
2 tablespoons water
3 ½ to 4 cups cubed cooked and bubbling. Season to taste with salt and black pepper.
steak from the French 3. Top the steak with green onions and sesame seeds (if using), and
Onion Steaks (page 127), serve with sriracha sauce on the side.
or any cooked steak
Salt and freshly ground * You can find toasted sesame seeds in the spice aisle, right next to the raw sesame seeds. If
you already have raw seeds and want to toast them yourself, place about 2 tablespoons of the
black pepper
seeds in a dry skillet, and set the pan over medium heat. Cook for 2 to 3 minutes, until golden
Chopped green onions brown, shaking the pan frequently to promote even cooking and to prevent scorching.
for serving
Toasted sesame seeds for
serving,* optional
Sriracha sauce for serving
SERVING SUGGESTION: I served the steak and sticky sauce over brown rice so I could soak up every drop. You can serve
the mixture over any rice variety, Asian noodles, or your favorite grain. For a low-carb meal, serve the beef in lettuce cups.

GOOD TO KNOW
If you don’t have leftover steak, you can make

this dish with leftover cooked chicken or pork
from any recipe in this book or any previous meal.

GOOD TO KNOW
If you have the time, marinate the ribs for at least 2 hours (and up to
12 hours) before cooking. This allows the marinade to penetrate and
tenderize the meat. If you don’t have the time, 20 minutes will suffice.

Round One
Korean Short Ribs
Short ribs on a busy weeknight? Yes indeed! Use your blender to quickly
make the marinade (a playful combination of juicy pears, salty soy sauce, Serves 4, with
leftover rib meat
tangy garlic, sweet mirin, and pungent ginger). Then, use ribs that are cut for a future meal
flanken style (cut across the ribs instead of between them) because they
10 to 15 minutes
have a shorter cooking time. Added bonus? Flanken-style ribs deliver
5 to 10 minutes
more meat-to-bone ratio in every bite.
6 pounds flanken-style short 1. Rinse the short ribs in cold water to remove any bone fragments, pat
ribs, or English-style short them dry, and transfer them to a large shallow dish. Set aside.
ribs (butterfly English- 2. In a blender or food processor, combine all remaining ingredi-
style short ribs to create
ents except the sesame seeds and green onions, and process until
long, thin strips of meat)
blended. Pour the mixture over the ribs, and turn to coat, working
1 small Asian pear, or
the marinade into the meat with your hands.
regular pear, peeled,
cored, and chopped 3. If you have the time, marinate for 20 minutes or up to 12 hours in
½ cup chopped onion, any color the refrigerator.
½ cup soy sauce 4. Remove the ribs from the marinade, and discard the marinade.
⅓ cup light brown sugar 5. Coat a grill pan, griddle, or outdoor grill with cooking spray (or
⅓ cup mirin (Japanese rice wine) vegetable oil), and preheat to medium-high.
¼ cup water
6. Add the ribs to the hot pan/grill, and cook for 2 to 3 minutes per
side, until browned and a meat thermometer registers 200 to 205°F.
2 teaspoons sesame oil
7. Reserve about 1 cup of the rib meat for the Short Rib Tostadas with
1 teaspoon black pepper
1 teaspoon minced fresh ginger Chipotle-Lime Slaw (page 132) or another future meal. Refrigerate
½ teaspoon gochujang, or for up to 3 days.
cayenne pepper 8. Sprinkle the sesame seeds over the remaining ribs, top with green
2 teaspoons toasted sesame onions, and serve.
seeds* for serving
* You can find toasted sesame seeds in the spice aisle, right next to the raw sesame seeds. If you
Chopped green onions already have raw seeds and want to toast them yourself, place the seeds in a dry skillet and
for serving set the pan over medium heat. Cook for 2 to 3 minutes, until golden brown, shaking the pan
frequently to promote even cooking and to prevent scorching.

Round Two
Short Rib Tostadas with
Chipotle-Lime Slaw
Juicy short rib meat and crunchy radishes piled onto crispy, salty corn
Serves 4
tortillas and topped with a creamy, chipotle-spiked coleslaw. There’s
10 to 15 minutes
an unbelievable amount of flavor and texture in this dish, and it comes
together in just minutes. 5 to 7 minutes
FOR THE TOSTADAS: 1. Preheat the oven to 400°F. Line a large baking sheet with parchment
8 to 12 street taco-size paper or aluminum foil.
corn tortillas 2. Arrange the tortillas on the prepared pan, spray with cooking spray,
Salt and season with salt. Bake for 5 to 7 minutes, until crisp. Set aside.
4 cups sliced short rib meat (bone
3. Meanwhile, in a large bowl, whisk together the mayonnaise, chipo-
free) from the Korean
tle chiles, lime juice, and sugar. Fold in the slaw mix. Season to taste
Short Ribs (page 131), or
with salt and black pepper.
any cooked beef, warmed
in a large skillet over 4. Arrange the tortillas on a flat surface, and top with the short rib
medium heat until just hot meat, slaw, and radishes.
½ cup thinly sliced radishes
FOR THE CHIPOTLE-LIME SLAW:
⅓ cup mayonnaise
GOOD TO KNOW
2 tablespoons minced chipotle
chiles in adobo sauce The slaw can be prepared up to 24 hours in advance.
2 tablespoons fresh lime juice Refrigerate until ready to serve. The cabbage will
2 tablespoons granulated sugar soften, and flavors will evolve. For a crispier slaw,
3 cups shredded coleslaw serve soon after assembly.
mix, or a combination of
shredded green cabbage,
red cabbage, and carrots
black pepper PREP AHEAD TIP: To save time, you can purchase premade tostada shells, which
are sold in the Mexican food aisle of the grocery store.

ALSO GOOD TO KNOW
You can make this dish with leftover cooked chicken,

steak, or pork from any recipe in this book or any pre-
vious meal. You can also use rotisserie chicken meat.

GOOD TO KNOW
You can use bone-in or boneless pork chops, and they can be thin or thick
cut. When using bone-in and thicker cut chops, add a few minutes to the
cooking time (a meat thermometer should register 145°F for all cuts of pork).

Round One
Pork Chops with Apple Salsa
Pork chops and apples have a natural affinity, and this dish showcases the
pairing in the most delightful way. First, the chops are marinated in a sweet Serves 4, with
leftover pork chops
and tangy blend of apple cider, dijon mustard, and thyme. This lively combi- for a future meal
nation adds great flavor and tenderizes the chops before they’re quickly pan-
15 minutes
seared. Then, the chops are topped with a colorful blend of sweet and tart
10 minutes
apples, red onion, cilantro, and jalapeño—all tossed with honey and lime.
FOR THE PORK CHOPS: 1. In a large sealable container or baking dish, whisk together the apple
2 cups apple cider cider, dijon mustard, thyme, ½ teaspoon salt, and ¼ teaspoon black
1 tablespoon dijon mustard pepper. Add the pork chops, and turn to coat. If you have the time,
1 teaspoon dried thyme marinate for 15 to 20 minutes or up to 24 hours in the refrigerator.
2. Meanwhile, to make the salsa, in a large bowl, whisk together the
black pepper
lime juice and honey. Add the remaining ingredients, and toss to
8 boneless or bone-in pork
combine. Season to taste with salt and black pepper. Set aside.
chops (regular or thick
cut), about 5 ounces 3. Remove the pork chops from the marinade, and discard the
each, trimmed of fat marinade.
1 tablespoon vegetable oil 4. Heat the vegetable oil in a large skillet over medium-high heat.
FOR THE APPLE SALSA: Working in batches to prevent crowding the pan, add the pork
2 tablespoons fresh lime juice chops, and cook for 3 to 4 minutes per side, until browned and a
2 teaspoons honey meat thermometer registers 145°F (timing depends on the thick-
1 sweet apple (such as Fuji or ness of your chops).
Gala), cored and diced
5. Reserve half of the pork chops for the Spicy Pork Noodle Bowls
1 tart apple (such as Granny
Smith), cored and diced
6. Serve the remaining pork chops with the apple salsa spooned
¼ cup diced red onion
¼ cup chopped fresh cilantro over top.
1 jalapeño, seeded and minced

Round Two
Spicy Pork Noodle Bowls
Nuggets of moist pork and tender rice noodles tossed with salty soy
Serves 4
sauce, brown sugar, and a garlic-infused chili sauce. The ingredient list
5 to 10 minutes
is short, but the flavor profile is huge, and each bite asserts sweetness,
saltiness, and a hint of heat. 5 to 10 minutes
8 ounces rice noodles, also 1. Cook the rice noodles according to the package directions. Drain,
called pad thai noodles and cover with aluminum foil to keep warm.
¼ cup soy sauce 2. Meanwhile, in a large skillet, whisk together the soy sauce, chili
2 tablespoons Asian chili
garlic sauce, sugar, lime juice, and rice vinegar.
garlic sauce, or to taste
3. Set the pan over medium heat, and bring to a simmer. Fold in the
2 tablespoons light
noodles and pork, and cook for 2 to 3 minutes to heat through.
brown sugar
1 tablespoon fresh lime juice 4. Top with green onions, and serve with lime wedges on the side.
1 tablespoon rice vinegar,
regular or seasoned
pork from the Pork GOOD TO KNOW
Chops with Apple You can make this dish with leftover cooked chicken,
Salsa (page 135), or steak, shrimp, or scallops from any recipe in this book
any cooked pork or any previous meal.
for serving
Lime wedges for serving

ALSO GOOD TO KNOW
Chili garlic sauce is a coarsely ground blend of jalapeño peppers, garlic,

and vinegar, and this versatile ingredient delivers an abundance of flavor.
Look for chili garlic sauce in the Asian food aisle of the grocery store.

GOOD TO KNOW
You can make this dish with pork chops, steak, and chicken too. Since the dish
starts with a quick pan sear to lock in flavor and juices, you can do the same
with pork chops, chicken breasts, tenders, or thighs, and/or steak medallions.

Round One
Pork Tenderloin with
Creamy Mushroom Gravy
Moist pork tenderloin pan-seared until golden and then braised in a
creamy, sherry-infused mushroom gravy. The ingredient list is straightfor- pork tenderloin for
a future meal
ward, the process is easy, and the dish is totally crowd-pleasing!
10 minutes
15 to 20 minutes
3 pork tenderloins (about 1. Season the pork pieces with salt and black pepper. Heat the olive
12 ounces each), cut oil and 1 tablespoon of the butter together in a large skillet over
crosswise into 1-inch- medium-high heat. Add the pork, and cook until lightly browned
thick medallions
on both sides. Transfer the pork to a plate.
Salt and freshly ground pepper
2. Add the remaining butter to the pan. When the butter is bubbling, add
the mushrooms, and cook for 3 to 5 minutes, until soft. Add the garlic
butter, divided and thyme, and stir to coat. Cook for 1 minute, until the garlic and
4 ounces sliced button or thyme are fragrant. Add the wine (or broth) and dijon mustard, and
cremini mushrooms bring to a simmer. Reduce the heat to low, and add the heavy cream.
2 cloves garlic, minced 3. Return the pork to the pan with any accumulated juices from the
1 teaspoon dried thyme plate. Simmer for 3 to 5 minutes, until the pork is cooked through
⅓ cup sherry, marsala,
and the sauce thickens.
or chicken broth
4. Reserve half of the pork slices (without the mushrooms) for the
Sweet-and-Sour Pork (page 140) or another future meal. Refrigerate
½ cup heavy cream
Chopped fresh parsley for up to 3 days.
for serving 5. Spoon the mushrooms over the remaining pork slices. Top with
fresh parsley, and serve.
SERVING SUGGESTION: This mushroom gravy is so divine, I suggest serving the dish over rice, buttered noodles, or
mashed potatoes. A chunk of warm bread on the side would be nice too. To round out the meal, add your favorite raw or
steamed vegetable. For more inspiration, check out my Meal Prep 101 tips 23, 24, and 25.

Round Two
Sweet-and-Sour Pork
Juicy chunks of pork tenderloin, glazed with sweet and tangy, garlic-
Serves 4
infused plum sauce. The glaze is sticky and finger-lickin’ good! Serve
10 to 15 minutes
the pork and sauce over rice or noodles or in lettuce wraps for one
incredible meal. 5 minutes
1 tablespoon peanut oil, 1. Heat the peanut oil (or vegetable oil) in a large skillet over medium-
or vegetable oil high heat. Add the pork, and cook for 2 minutes. Add the garlic, and
2 ½ to 3 cups cubed cooked cook for 30 seconds. Add the plum sauce and mirin, and bring to a
pork from the Pork
simmer.
Tenderloin with Creamy
2. Dissolve the cornstarch in the water, and add the mixture to the pan.
Mushroom Gravy
Simmer for 2 to 3 minutes, until the sauce thickens. Season to taste
(page 139), or any
cooked pork with salt and black pepper.
2 to 3 cloves garlic, minced 3. Top with fresh cilantro, and serve.
½ cup plum sauce
1 tablespoon mirin
¼ cup water
1 tablespoon cornstarch
black pepper
for serving
PREP AHEAD TIP: This dish is best served soon after preparing, but you can cut the pork (or chicken/steak) into bite-size
pieces and refrigerate for up to 24 hours before cooking.
SERVING SUGGESTION: For a complete and filling meal, serve the pork over rice, noodles, or in lettuce wraps. To round out
the meal, add your favorite raw or steamed vegetable. For more inspiration, check out my Meal Prep 101 tips 23, 24, and 25.

GOOD TO KNOW
Plum sauce is a sweet and savory blend of plums, sugar, vinegar, salt,
ginger, and chili peppers. It’s dark and thick and often used as a dip, glaze,
and stir-fry sauce. It’s sweet enough, salty enough, and the ideal partner
for lean pork tenderloin (and this dish works with chicken and steak too).
Look for plum sauce in the Asian food aisle of the grocery store.

SEAFOOD

GOOD TO KNOW
This recipe calls for 3 pounds of salmon fillets. To save money, purchase
the larger fillets from your fishmonger or the frozen foods section of the
grocery store. Individual fillets often cost more per pound, so choosing
larger fillets (especially frozen fillets) is a true money-saver.

Round One
Garlic Butter Salmon
Sublimely tender salmon infused with butter, garlic, and fresh lemon and
Serves 4, with
flawlessly roasted in under 15 minutes. The fish is perfectly cooked (fork leftover salmon for
a future meal
tender not flaky), and each succulent forkful is equal parts sweet (from the
butter), tangy (from the lemon), and nutty (from the garlic). 10 minutes
10 to 15 minutes
3 pounds salmon fillets, whole 1. Preheat the oven to 400°F. Coat a shallow baking dish with cooking
or individual fillets spray or brush with olive oil.
Salt and freshly ground 2. Pat the salmon fillets dry, and transfer them to the prepared pan.
black pepper
Season the salmon with salt and black pepper.
3. In a small bowl, combine the butter, lemon juice, and garlic. Mix
butter, softened
until blended. Spread the mixture all over the salmon fillets.
1 ½ tablespoons fresh
lemon juice 4. Roast for 10 to 15 minutes, until the salmon is fork tender (a meat
2 cloves garlic, minced thermometer should register 145°F).
Chopped fresh parsley or 5. Reserve half of the salmon for the Teriyaki Salmon Ramen Noodles
chives for serving (page 146) or another future meal. Refrigerate for up to 3 days.
6. Top the remaining salmon with fresh parsley or chives, and serve.
SERVING SUGGESTION: For a complete and filling meal, serve the salmon with your favorite raw or steamed vegetable
Seafood ∙ 145

Round Two
Teriyaki Salmon
Ramen Noodles
You will never look at a package of ramen noodles the same way after
making this sensational meal! The noodles are jazzed up with store- Serves 4
bought teriyaki sauce and then decorated with green peas, crunchy water 10 to 15 minutes
chestnuts, perfectly cooked eggs, and moist chunks of salmon. Pretty to
10 minutes
look at, crazy delicious, and ready in minutes.
3 packages instant ramen 1. Cook the ramen noodles according to the package directions,
noodles, flavor adding the frozen peas and water chestnuts for the last minute of
packets discarded cooking. Drain, and transfer to a large bowl. Add about ¼ cup of the
teriyaki sauce, and toss to coat.
until ready to use
2. Meanwhile, to prepare the eggs, bring about 2 inches of water to a boil
½ cup sliced water chestnuts
in a medium saucepan over high heat. Add the eggs, cover, and cook
½ cup teriyaki sauce, or my
homemade teriyaki for 7 minutes. Drain and transfer the eggs to an ice water bath to stop
sauce below further cooking. When cool enough to handle, peel and halve the eggs.
4 large eggs 3. Transfer the noodle mixture to individual shallow bowls, and top
2 to 3 cups cooked salmon with the salmon and halved eggs. Drizzle the remaining teriyaki
pieces (2-inch chunks) sauce over top. Top with green onions, and serve.
from the Garlic Butter
Salmon (page 145), or
any cooked salmon
GOOD TO KNOW
for serving
If you feel inspired and have the time, try making my
homemade teriyaki sauce (recipe below).

HOMEMADE TERIYAKI SAUCE: 1. In a small saucepan, combine ¾ cup of the water, soy sauce, brown
1 cup water, divided sugar, rice vinegar, ginger, and garlic. Set the pan over medium-high
⅓ cup soy sauce heat, and bring to a simmer. Simmer for 3 to 5 minutes. Dissolve the
3 tablespoons light cornstarch in the remaining ¼ cup of water, and add the mixture to
brown sugar
the pan. Simmer for 2 minutes, until the sauce thickens. Season to
taste with salt and black pepper.
regular or seasoned
½ teaspoon ground ginger
¼ teaspoon garlic powder
1 ½ tablespoons cornstarch
black pepper

ALSO GOOD TO KNOW
This recipe calls for three pack-

ages of instant ramen noodles,
which equates to about 8 ounces
of dry noodles. If desired, you may
substitute 8 ounces of traditional
ramen noodles (not the noodles
sold with soup mix) or any wheat-
based noodle.

GOOD TO KNOW
Cajun seasoning is a robust spice blend that typically consists of salt, garlic,
onion, paprika, black pepper, cayenne pepper, oregano, thyme, and red
pepper flakes. Look for Cajun seasoning in the spice aisle of the grocery
store. If you can’t find Cajun seasoning, you may also use Creole seasoning.

Round One
Cajun Butter Salmon
With just a handful of ingredients, you can create a showstopping, mouth-
watering meal in under 20 minutes. In this dish, creamy butter is kicked up Serves 4, with
leftover salmon for
with bold Cajun flavors (cayenne, black pepper, oregano, thyme, garlic) a future meal
and then slightly sweetened with honey. This balance of sweetness and
10 minutes
heat is the perfect partner for salmon, and the mixture infuses and cara-
10 to 15 minutes
melizes the fish as it quickly bakes in the oven.
3 pounds salmon fillets, whole 1. Preheat the oven to 400°F. Line a large baking sheet with parchment
or individual fillets paper or aluminum foil.
Salt and freshly ground 2. Pat the salmon fillets dry and transfer them to the prepared pan.
black pepper
Season the salmon with salt and black pepper.
3. In a small bowl, combine the butter, Cajun seasoning, and honey.
butter, softened
Mix until blended. Spread the mixture all over the salmon fillets.
1 tablespoon Cajun seasoning
1 tablespoon honey 4. Bake for 10 to 15 minutes, until the salmon is fork tender (a meat
Chopped fresh chives or thermometer should register 145°F).
parsley for serving 5. Reserve half of the salmon for the Salmon Taco Bowls (page 152) or
Lemon wedges for serving another future meal. Refrigerate for up to 3 days.
6. Top the remaining salmon with fresh chives or parsley, and serve
with lemon wedges on the side.
Seafood ∙ 151

Round Two
Salmon Taco Bowls
In this assembly-style meal, fluffy, taco-seasoned rice is topped with moist
salmon, fresh tomatoes, green onions, and cilantro. This hearty dish is Serves 4
wholly satisfying and brimming with nutrients. The best part is the flavors 10 minutes
of the Cajun seasoning work incredibly well with the ingredients used in
15 minutes
taco seasoning (chili powder, cumin, garlic, onion, oregano).
1 cup long grain white rice 1. In a medium saucepan, combine the rice, 1 tablespoon of the taco
2 tablespoons taco seasoning seasoning, and butter. Add the broth (or water), set the pan over
(the powdered mix), divided, high heat, and bring to a boil. Reduce the heat to low, cover, and
cook for 15 to 20 minutes, until the liquid is absorbed and the rice is
1 tablespoon unsalted butter
tender. Fluff with a fork. Season to taste with salt and black pepper.
2 cups chicken broth, or water
2. Transfer the rice to individual bowls, and arrange the salmon over
black pepper top. Sprinkle the salmon with a little taco seasoning. Arrange the
2 to 3 cups cooked salmon tomatoes, lettuce, and lime wedges alongside the salmon. Top with
pieces (2-inch chunks) fresh cilantro and green onions, and serve with hot sauce on the side.
from the Cajun Butter
Salmon (page 151), or
any cooked salmon
1 cup cherry tomatoes,
grape tomatoes, or
regular tomatoes,
chopped, for serving
Fresh lettuce leaves or spring
mix greens for serving
for serving
SERVING SUGGESTION: This dish is robust enough to be considered a complete
for serving meal, but if you want to add heft, serve the taco bowls with flour or corn tortillas
Hot sauce for serving on the side.

GOOD TO KNOW
If you don’t have leftover salmon, you can make this dish
with leftover cooked seafood, chicken, or steak from any
recipe in this book or any previous meal.

GOOD TO KNOW
As I mentioned, this thick sauce is tremendously versatile, so bookmark this

recipe and use the sauce on chicken, steak, pork, fish, and shellfish.

Round One
Sweet-and-Sour Baked Salmon
This baked salmon is glazed with the easiest, most delicious sweet-and-
sour sauce ever. The sauce comes together in minutes, in one pan, and Serves 4, with
leftover salmon for
features a unique commingling of pineapple juice, soy sauce, brown a future meal
sugar, ketchup, garlic, and ginger. It’s sweet, salty, and completely alive
10 minutes
with flavor. In fact, the sauce is so magnificent, you’ll want to glaze every-
10 to 12 minutes
thing with it.
8 salmon fillets, about 5 1. Preheat the oven to 375°F. Coat a shallow baking dish with a thin
to 6 ounces each layer of olive or vegetable oil.
Salt and freshly ground 2. Pat the salmon fillets dry and place them in the prepared pan. Season
black pepper
the salmon with salt and black pepper. Set aside.
½ cup 100% pineapple juice
3. In a small saucepan, whisk together the pineapple juice, ketchup,
2 tablespoons ketchup
brown sugar, rice vinegar, soy sauce, cornstarch, garlic, and ginger.
2 tablespoons light
brown sugar Set the pan over medium heat, and bring to a simmer. Cook for 2
2 tablespoons rice vinegar, to 3 minutes, until the sauce thickens, stirring frequently.
regular or seasoned 4. Spoon the sauce over the salmon.
2 tablespoons soy sauce 5. Bake for 10 to 15 minutes, until the salmon is fork tender (a meat
2 teaspoons cornstarch thermometer should register 145°F).
6. Reserve half of the salmon for the Salmon Niçoise Salad (page 156)
⅛ teaspoon ground ginger
7. Top the remaining salmon with the green onions, and serve.
for serving
ALSO GOOD TO KNOW
You can make this dish spicy by adding hot sauce or

sriracha sauce to the glaze. You can also top the fin-
ished dish with crushed red pepper flakes.
Seafood ∙ 155

Round Two
Salmon Niçoise Salad
Tuna might be the classic addition to this French salad, but salmon works
equally well and enlivens the plate with its distinct flavor and color. This salad Serves 4
features moist chunks of salmon, tender-crisp green beans, baby potatoes, 15 minutes
crisp cucumbers, and briny olives and capers. Then, everything is tossed with
10 to 15 minutes
a refreshing, homemade dressing of lemon juice, dijon mustard, and olive oil.
FOR THE DRESSING: 1. To make the dressing, whisk together the olive oil, lemon juice, and
⅓ cup olive oil dijon mustard. Season to taste with salt and black pepper. Set aside.
3 tablespoons fresh lemon juice 2. To prepare the potatoes and green beans, place the whole potatoes
1 tablespoon dijon mustard in a large saucepan, and pour over enough water to cover by about
2 inches. Set the pan over high heat, and bring to a boil. Reduce
black pepper
the heat to medium-high, and cook for 10 minutes, until the pota-
FOR THE SALAD: toes are fork tender, adding the green beans for the last 2 minutes of
1 pound baby potatoes, cooking. Drain, and toss the potatoes and green beans with about
rinsed and patted dry half of the dressing.
½ pound green beans, ends 3. To prepare the eggs, bring about 2 inches of water to a boil in a
trimmed and halved
medium saucepan over high heat. Add the eggs, cover, and cook
4 large eggs
for 7 minutes. Drain, and transfer the eggs to an ice water bath to
2 to 3 cups cooked salmon
stop further cooking. When cool enough to handle, peel and halve
pieces (2-inch chunks)
from the Sweet-and-Sour the eggs.
Baked Salmon (page 155), 4. Arrange the potatoes and green beans in salad bowls, and top with
or any cooked salmon the salmon, eggs, cucumber, olives, and capers. Drizzle the remain-
1 cup sliced English/ ing dressing over top, and garnish with fresh parsley.
seedless cucumber,
peeled or unpeeled
½ cup kalamata (Greek)
olives, pitted and halved
2 tablespoons drained capers
Fresh parsley leaves for serving

GOOD TO KNOW
If you don’t have leftover salmon, you can use canned

salmon, smoked salmon, or leftover cooked fish or shellfish
from any recipe in this book or any previous meal.

Round One
Tuna with Roasted
Red Pepper Salsa
Perfectly cooked tuna—golden on the outside, pink on the inside— Serves 4, with leftover
topped with a smoky blend of roasted red peppers, fresh cilantro, green tuna for a future meal
onions, cumin, and lime. This meal is incredibly yummy, undeniably 10 minutes
healthy, and super easy to make. 5 to 10 minutes
1 cup chopped roasted 1. To make the salsa, in a medium bowl, combine the roasted red pep-
red peppers, from pers, cilantro, green onions, lime juice, and cumin. Mix well. Season
water-packed jar to taste with salt and black pepper. Set aside.
¼ cup chopped fresh cilantro
2. Coat a stove-top grill pan, griddle, or large skillet with olive oil, and
¼ cup chopped green onions
preheat to medium-high.
2 tablespoons fresh lime juice
3. Season both sides of the tuna with salt and black pepper, and add
Salt and freshly ground to the hot pan. Cook for 2 to 3 minutes per side for medium-rare or
black pepper longer for more fully cooked tuna.
6 tuna steaks, about 5 to 4. Reserve 2 tuna steaks for the Tuna Couscous Salad (page 160) or
6 ounces each another future meal. Refrigerate for up to 3 days.
5. Serve the remaining tuna with the salsa spooned over top.
GOOD TO KNOW
This roasted red pepper salsa isn’t just great on tuna;

it’s also an excellent topping for chicken, steak, pork,
and vegetables.
Seafood ∙ 159

Round Two
Tuna Couscous Salad
Fluffy balls of semolina pasta tossed in a lemon vinaigrette and topped
Serves 4
with chunks of tuna, briny kalamata olives, vibrant parsley, and salty feta
10 to 15 minutes
cheese. There’s an undeniable amount of flavor and texture in this whim-
sical meal. And it couldn’t be easier to make. 10 minutes
2 cups pearled couscous 1. Cook the couscous according to the package directions.
¼ cup olive oil 2. Meanwhile, in a small bowl, whisk together the olive oil, lemon
3 tablespoons fresh juice, dijon mustard, garlic, oregano, ½ teaspoon salt, and ¼ tea-
lemon juice
spoon black pepper.
3. Transfer the couscous to a large bowl, add the dressing, and toss
1 clove garlic, minced or grated
to coat. Fold in the tuna, olives, and parsley. Season to taste with
Salt and freshly ground salt and black pepper.
black pepper 4. Transfer the mixture to a serving bowl, top with the feta, and serve.
2 cups cooked tuna pieces
(2-inch chunks) from
the Tuna with Roasted
Red Pepper Salsa GOOD TO KNOW
(page 159), or any If you don’t have leftover tuna, you can make this dish
cooked tuna or salmon with leftover cooked seafood, chicken, or steak from
½ cup kalamata (Greek) olives,
any recipe in this book or any previous meal.
pitted and chopped
¼ cup chopped fresh parsley
2 tablespoons crumbled
feta cheese

ALSO GOOD TO KNOW
I like pearled couscous for this dish because the larger pearls of
pasta can hold up to the hefty chunks of seafood. You can also
use regular couscous, rice, or any small pasta shape of choice.

GOOD TO KNOW
This recipe works with any firm-fleshed white fish, including floun-
der, halibut, tilapia, catfish, striped bass, whitefish, haddock, and
scrod. It also works with shellfish, including shrimp and scallops.

Round One
Roasted Miso Cod
Sweet, savory, and boasting the perfect amount of umami, this fish dish is
Serves 4, with
mind-blowing. The coating is a simple blend of miso, sugar, mirin, and soy leftover cod for
a future meal
sauce, but the balance of salty and sweet is unrivaled. As the fish bakes, the
miso flavor deepens and evolves, and the sugar caramelizes slightly. This 10 minutes
is a restaurant-worthy dish, made in the comfort of your own kitchen. 10 to 12 minutes
8 cod fillets, about 5 to 1. Preheat the oven to 450°F. Coat a shallow baking dish or baking
6 ounces each sheet with parchment paper or a thin layer of vegetable oil.
½ cup white or red miso paste 2. Pat the cod fillets dry, and place them, skin side down, in the pre-
3 tablespoons mirin
pared pan. Set aside.
3. In a small bowl, whisk together the miso paste, mirin, sugar, soy
3 tablespoons granulated sugar
sauce, and vegetable oil. Brush the mixture all over the cod. Season
1 tablespoon soy sauce
1 tablespoon vegetable oil the top with black pepper. If you have the time, marinate for 10 to 15
Freshly ground black pepper minutes (no need to refrigerate).
Sliced green onions for 4. Roast for 10 to 12 minutes, until the top of the cod is browned and
serving, optional a thin skewer or knife inserts easily through the middle, without any
resistance.
5. If necessary, use tweezers to remove any pin bones (there should be
no resistance if the fish is fully cooked).
6. Reserve 4 of the cod fillets for the Creamy Fish Chowder with
Potatoes and Corn (page 164) or another future meal. Refrigerate
for up to 3 days.
7. Top the remaining cod with green onions (if using), and serve.
ALSO GOOD TO KNOW
White and red miso paste are sold in the Asian food aisle of the grocery store and Asian
specialty food markets. Either one will work in this dish (I used white miso paste).
Seafood ∙ 163

Round Two
Creamy Fish Chowder
with Potatoes and Corn
Chowder might be the ultimate comfort food, and this dish completely
illustrates that fact. Tender pieces of white fish are simmered in a rich yet Serves 4
light thyme-infused, creamy broth with onions, garlic, and gold potatoes. 10 to 15 minutes
Just before serving, chewy-crisp bacon is nestled on top, rounding out the
15 to 20 minutes
flavor spectrum and making a fantastic presentation.
4 green onions, white and heat. Add the white part of the green onions, and cook for 2 to 3
green parts separated minutes, until soft. Add the garlic, and cook for 30 seconds.
and chopped
2. Add the flour, and stir to coat.
3. Add the broth, half-and-half, potatoes, thyme, ½ teaspoon salt, and
2 tablespoons all-purpose flour
¼ teaspoon black pepper, and bring to a boil.
2 cups chicken broth
2 cups half-and-half 4. Reduce the heat to medium-low, and simmer for 5 minutes.
2 medium Yukon gold potatoes, 5. Add the cod, corn, and most of the bacon (leave some for gar-
peeled and cubed nish), and simmer for 5 minutes, until the potatoes are fork tender.
1 teaspoon dried thyme Season to taste with salt and black pepper.
Salt and freshly ground 6. Ladle the soup into bowls, and top with the green portion of the
black pepper
green onions and remaining bacon.
2 to 3 cups cooked cod
from the Roasted Miso
Cod (page 163), or any
cooked white fish
PREP AHEAD TIP: Cook your bacon in advance and store the strips in a freezer
1 cup fresh or frozen corn
bag in the freezer for up to 3 months. It’s great to have cooked bacon on hand,
kernels, kept frozen
especially when you just need a few slices at a time. I always cook an entire pound
until ready to use of bacon at once (roasted on a parchment-lined baking sheet for 15 minutes at
3 slices bacon, cooked until 400°F). When you’re ready to use the bacon, simply reheat it in the microwave for
chewy-crisp and chopped 30 to 60 seconds or in a 300-degree oven for 5 to 10 minutes.

GOOD TO KNOW
If you don’t have leftover cod, you can use any white fish—
fresh or frozen, cooked or uncooked. When starting with
raw seafood, add a few minutes to the cooking time.

GOOD TO KNOW
Cooking time for packet cooking depends on the thickness of the

fish fillets. Halibut fillets are generally thick, but if you’re using a
different fish variety, cooking time may vary. Thin fillets will cook in
10 to 12 minutes, and thicker fillets will take about 14 to 16 minutes.

Round One
Baked Halibut
Packets with Rosemary
Packet cooking, which is a classic way to steam fish, is the best way to
guarantee sublimely tender fish every time. In this recipe, halibut fillets Serves 4, with
leftover halibut for
are seasoned with butter, lemon, and rosemary, and baked to perfection a future meal
in about 15 minutes. Because the fish is sealed in a packet with the flavor
15 minutes
elements, it’s infused with deliciousness all the way through. And cleanup
14 to 16 minutes
couldn’t be easier!
8 halibut fillets, about 5 1. Preheat the oven to 400°F.

to 6 ounces each 2. Arrange eight 12- to 14-inch pieces of parchment paper on a flat sur-
Salt and freshly ground face. Arrange the halibut fillets on the center of each piece.
black pepper
3. Season the halibut with salt and black pepper. Top each fish fillet
8 teaspoons unsalted butter
with 1 teaspoon of the butter. Arrange a lemon slice on the butter,
8 slices lemon, about
and then top with a sprig of rosemary.
⅛-inch-thick rounds
8 rosemary sprigs (about 4. Lift the parchment paper on opposite sides to meet in the middle,
4-inches long) above the fish. Tightly fold and roll the paper until it reaches the
Lemon wedges for serving fish. Pull up the ends, and crimp to seal. Transfer the packets to a
large baking sheet, and bake for 14 to 16 minutes, until the fish is
fork tender and opaque throughout.
5. Reserve half of the halibut for the Halibut Lettuce Wraps with
Chipotle Cream (page 168) or another future meal. Refrigerate for
up to 3 days.
6. Serve the remaining halibut with lemon wedges on the side.
Seafood ∙ 167

Round Two
Halibut Lettuce Wraps
with Chipotle Cream
This gluten-free, ultra-fresh dish features buttery lettuce, moist halibut,
creamy avocado, and sweet red onion, all topped with a smoky, chipotle-
Serves 4
spiked sour cream. There’s just enough smoky heat in the sour cream to
15 minutes
enhance the fish, not overpower it.
½ cup sour cream 1. In a small bowl, whisk together the sour cream, chipotle chiles, avo-
1 tablespoon minced chipotle cado oil (or olive oil), and cumin. Season to taste with salt and black
chiles in adobo sauce, pepper.
or more/less to taste
2. Fill the lettuce leaves with the halibut, avocado, and red onion.
1 teaspoon avocado oil,
Sprinkle with a little paprika, and serve with the chipotle cream and
or olive oil
lime wedges on the side.
black pepper
8 leaves butterhead lettuce
GOOD TO KNOW
(butter or bibb), or
romaine lettuce If you don’t have leftover halibut, you can make this
2 to 3 cups cooked halibut dish with leftover cooked seafood, chicken, or steak
pieces (2-inch chunks) from any recipe in this book or any previous meal. You
from the Baked can also use rotisserie chicken meat.
Halibut Packets with
Rosemary (page 167),
or any cooked fish
1 avocado, pitted and diced
½ cup thinly sliced red onion
Paprika for serving

GOOD TO KNOW
This recipe works with any firm-fleshed white fish,

including flounder, halibut, cod, tilapia, catfish, striped
bass, whitefish, haddock, and scrod.

Round One
Baked White Fish
with Parmesan Crust
Fork-tender, buttery fish topped with a sweet, crunchy coating of may-
Serves 4, with
onnaise, parmesan cheese, and panko breadcrumbs. There are very few leftover fish for
a future meal
ingredients in this recipe, but flavors and textures are off the hook (sorry
for the pun)! The slightly sweet mayo caramelizes and partners perfectly 15 minutes
with the salty parmesan cheese, toasted panko, and grassy green onions. 8 to 10 minutes
1 ½ cups panko breadcrumbs 1. Preheat the oven to 400°F. Line a large baking sheet with parchment
1 cup grated parmesan cheese paper or aluminum foil.
¼ cup mayonnaise 2. In a medium bowl, combine the breadcrumbs, parmesan cheese,
4 teaspoons chopped
mayonnaise, and green onions. Mix well, and set aside.
green onions
3. Pat the fish fillets dry, and transfer them to the prepared pan.
Season the top with salt and black pepper.
black pepper
8 firm-fleshed white fish 4. Top the fillets with the panko mixture, and press down gently to
fillets, about 5 to create a crust.
6 ounces each 5. Bake for 8 to 10 minutes, until a meat thermometer registers 125
Chopped fresh parsley to 130°F.
for serving 6. Remove the pan from the oven, and preheat the broiler.
7. Place the pan under the broiler (about 4 inches from the heat
source), and broil for 1 to 2 minutes, until the crust is golden brown
and the fish is fork tender.
8. Reserve 4 of the fish fillets (about 2 cups of fish pieces) for the Fish
Salad with Pesto (page 172) or another future meal. Refrigerate for
up to 3 days.
9. Top the remaining fish fillets with fresh parsley, and serve.
Seafood ∙ 171

Round Two
Fish Salad with Pesto
You will love the uniqueness of this refreshing salad. The parmesan crust
from the Baked White Fish with Parmesan Crust (page 171) marries per-
fectly with the parmesan cheese, garlic, basil, and pine nuts in the pesto. Serves 4
And since we use store-bought pesto, this wildly flavorful meal comes 15 minutes
together in under 15 minutes.
2 tablespoons prepared 1. In a large bowl, whisk together the pesto and lemon juice. Add the
basil pesto, plus kale (or mixed greens), and toss to coat. Season to taste with salt
more for serving and black pepper. Transfer the greens to a salad bowl, and top with
2 tablespoons fresh
the fish and tomatoes. If desired, drizzle a little more pesto over top
lemon juice
before serving.
4 cups sliced kale or mixed
greens of choice (when
using kale, remove
the tough stems)
GOOD TO KNOW
black pepper I used kale in this recipe, but any mixed greens, baby
2 cups cooked white fish spinach, and/or lettuce varieties will work.
from the Baked White
Fish with Parmesan
Crust (page 171), or
any cooked fish
½ cup cherry or grape
tomatoes, halved

ALSO GOOD TO KNOW
If you don’t have leftover white fish, you can make this
dish with leftover cooked seafood or chicken from any
recipe in this book or any previous meal.

GOOD TO KNOW
If you don’t have shrimp, you can make this dish

with scallops, chicken, or medallions of pork.

Round One
Honey Hoisin Shrimp
It’s not often you can find (and serve) a four-ingredient dish with so much
Serves 4, with
flavor! This succulent shrimp is glazed with a sweet-and-salty combina- leftover shrimp for
a future meal
tion of store-bought hoisin sauce and honey. The hoisin sauce is salty, and
the honey complements and balances that essence in the most wonderful 10 minutes
way. The glaze is sticky and rich and coats every inch of the plump shrimp. 5 minutes
⅓ cup hoisin sauce 1. In a small bowl, whisk together the hoisin sauce, honey, and soy
¼ cup honey sauce. Set aside.
¼ cup soy sauce 2. Heat the vegetable oil in a large skillet over medium-high heat.
1 tablespoon vegetable oil
Add the shrimp, and cook for 2 minutes, turning occasionally.
3 pounds tail-on shrimp
Season the shrimp with salt and black pepper.
(16 to 20 count),
3. Add the hoisin sauce mixture, and bring to a simmer. Simmer for 2
peeled and deveined,
defrosted if frozen minutes, until the shrimp is opaque and cooked through and sauce
Salt and freshly ground thickens and coats the shrimp like a glaze.
black pepper 4. Reserve half of the shrimp for the Shrimp Cakes with Honey
Chopped fresh cilantro for Lemon Aioli (page 176) or another future meal. Refrigerate for up
serving, optional to 3 days.
5. Top the remaining shrimp with fresh cilantro (if using), and serve.
SERVING SUGGESTION: Since the sauce in this dish is packed with flavor, I suggest you serve the shrimp with rice or
Asian noodles. For a low-carb dish, serve the shrimp in lettuce leaves.
Seafood ∙ 175

Round Two
Shrimp Cakes with
Honey Lemon Aioli
These tender shrimp patties are completely fabulous. The outside is toasty
Serves 4
and crisp, and the moist inside boasts a playful combination of tender shrimp,
15 minutes
bell pepper, and chives. The sweet cakes are perfectly complemented with a
refreshing, slightly tart combination of mayo, lemon, and honey. 8 to 10 minutes
FOR THE SHRIMP CAKES: 1. Place the shrimp in a food processor, and pulse on and off until
1 pound cooked shrimp from coarsely chopped. Add the breadcrumbs, bell pepper, chives, egg,
the Honey Hoisin Shrimp ½ teaspoon salt, and ¼ teaspoon black pepper, and pulse on and off
(page 175), or any cooked until blended; you should be able to squeeze a small amount of the
shrimp, tails removed
mixture and it will hold its shape.
¼ cup panko breadcrumbs
2. Form the mixture into 4 patties, each about 1-inch thick.
¼ cup diced red bell pepper
3. Heat the olive oil in a large skillet over medium-high heat. Add the
1 tablespoon chopped
fresh chives, plus shrimp patties, and cook for 4 to 5 minutes per side, until golden
more for serving brown and cooked through.
1 large egg 4. To make the aioli, whisk together all the ingredients until blended.
Salt and freshly ground Season to taste with salt and black pepper.
black pepper 5. Spoon the lemon aioli over the shrimp cakes, and top with fresh chives.
4 tablespoons olive oil
FOR THE HONEY LEMON AIOLI:
½ cup mayonnaise
GOOD TO KNOW
1 tablespoon fresh lemon juice
1 teaspoon honey The shrimp cakes can be assembled and refrigerated
1 teaspoon grated fresh for up to 24 hours before cooking. The aioli can be
lemon zest prepared up to 24 hours in advance. Refrigerate until
ready to serve.

ALSO GOOD TO KNOW
If you don’t have leftover cooked shrimp, look for cooked shrimp in the
frozen foods section of the grocery store. Often, the smaller the shrimp,
the less expensive per pound. You can also purchase raw shrimp and cook
them yourself. To do that, drop the cleaned/deveined/tailed shrimp into
boiling water, and cook for 2 minutes, until opaque and cooked through.

GOOD TO KNOW
If you don’t have shrimp, you can make

this dish with scallops or chicken.

Round One
Brown Butter Shrimp
Plump and sweet shrimp, tossed in a garlic-infused, nutty brown butter
Serves 4, with
that’s enhanced with sweet wine and tangy lemon. This is a restaurant- leftover shrimp for
a future meal
worthy meal, but it’s made with a handful of ingredients and ready in
under 20 minutes. 10 minutes
5 to 7 minutes
4 tablespoons unsalted butter 1. Melt the butter in a large skillet over medium heat. Cook until foamy
3 cloves garlic, minced and light brown. Add the garlic, and cook for 30 seconds. Add the
3 pounds tail-on shrimp shrimp, and cook for 3 minutes, turning frequently. Add the white
(16 to 20 count),
wine (or vermouth) and lemon juice, and cook until the liquid evap-
peeled and deveined,
orates and the shrimp is opaque and cooked through. Season the
defrosted if frozen
shrimp with salt and black pepper.
¼ cup white wine, or vermouth
1 ½ tablespoons fresh 2. Reserve half of the shrimp for the Shrimp Soft Tacos with Spicy
lemon juice Slaw (page 180) or another future meal. Refrigerate for up to 3 days.
Salt and freshly ground 3. Top the remaining shrimp with fresh parsley and red pepper flakes,
black pepper and serve.
fresh parsley
½ teaspoon crushed red
pepper flakes, or
more/less to taste
SERVING SUGGESTION: For a complete and filling meal, serve the shrimp with your favorite raw or steamed vegetable
and a starchy side, such as rice, noodles, potatoes, sweet potatoes, quinoa, couscous, or whole grain bread. For more
Seafood ∙ 179

Round Two
Shrimp Soft
Tacos with Spicy Slaw
Every bite of these scintillating tacos transports you straight to Mexico.
The shrimp is infused with zesty taco seasoning and served on soft flour Serves 4
tortillas with a creamy, fiery slaw made with coleslaw mix, mayonnaise, 15 minutes
cilantro, jalapeño, and lime. The dish is fresh, exciting, healthy, and ready
2 to 3 minutes
in under 20 minutes.
FOR THE SPICY SLAW: 1. To make the spicy slaw, in a large bowl, whisk together the may-
⅓ cup mayonnaise onnaise, lime juice, and sugar. Fold in the slaw mix, jalapeño,
2 tablespoons fresh lime juice and fresh cilantro. Season to taste with salt and black pepper. Set
2 tablespoons granulated sugar aside.
2 cups shredded coleslaw mix
2. To prepare the shrimp, in a large bowl, combine the shrimp and taco
½ jalapeño, seeded and minced
seasoning. Toss to coat.
3. Heat the olive oil in a large skillet over medium heat. Add the
fresh cilantro
Salt and freshly ground shrimp, and cook for 2 to 3 minutes to heat through.
black pepper 4. Serve the shrimp in the tortillas with the spicy slaw, avocado, and
lime wedges on the side.
FOR THE SHRIMP SOFT TACOS:
1 pound cooked shrimp from

the Brown Butter Shrimp
GOOD TO KNOW
(page 179), or any cooked
shrimp, tails removed
These soft tacos are also fabulous with leftover cooked
2 tablespoons taco seasoning seafood, chicken, steak, and pork from any recipe in
(the powdered mix) this book or any previous meal.
8 to 12 street taco-size
flour or corn tortillas,
warmed if desired
1 avocado, pitted and diced

ALSO GOOD TO KNOW
If you don’t have leftover shrimp, you can use any pre-
cooked shrimp. To save money, look for precooked shrimp
in the frozen foods section of the grocery store.

GOOD TO KNOW
Make sure you pat the scallops dry before starting the recipe. Scallops have a high
water content; patting them dry ensures a gorgeous, caramelized sear. It’s the golden-
brown sear that adds tremendous flavor and texture to each succulent scallop.

Round One
Maple Soy Scallops
Juicy, pan-seared scallops shimmering in a sweet, tangy, and fiery sauce of
soy, maple syrup, and sriracha. Ready in minutes, ultra-healthy, and super Serves 4, with
leftover scallops
easy to make. You are going to love this salty-sweet glaze. It’s got the per- for a future meal
fect balance of flavors (salty soy + sweet maple), and there’s a hint of tangy
10 minutes
heat from sriracha sauce and dijon mustard. Plus, it’s not just excellent
8 to 10 minutes
with these scallops; it works with salmon, shrimp, and chicken too.
¼ cup soy sauce 1. In a small bowl, whisk together the soy sauce, maple syrup, dijon
3 tablespoons pure mustard, and sriracha sauce. Set aside.
maple syrup 2. Pat the scallops dry using a double layer of paper towels, pressing
2 teaspoons dijon mustard
down gently to remove excess water.
2 teaspoons sriracha sauce,
3. Heat 1 tablespoon of butter in a large skillet over medium-high heat.
When the butter is bubbling, add half of the scallops, and cook in a
3 pounds large sea scallops
(about 28 to 30), single layer until golden brown and just cooked through, about 2 to
muscles removed 3 minutes per side. Season the scallops with salt and black pepper.
2 tablespoons unsalted Repeat with the second half of the scallops and remaining butter.
butter, divided 4. Reserve half of the scallops for the Pasta with Scallops and White
Salt and freshly ground Wine Sauce (page 184) or another future meal. Refrigerate for up
black pepper
to 3 days.
2 teaspoons toasted
5. Add the soy mixture to the same skillet over medium-low heat.
sesame seeds*
Simmer for 2 to 3 minutes, until the mixture thickens to a glaze.
Chopped green onions for
serving, optional Return the remaining half of the scallops to the skillet, and toss to
coat. Top with sesame seeds and green onions (if using), and serve.
* You can find toasted sesame seeds in the spice aisle, right next to the raw sesame seeds. If you
already have raw seeds and want to toast them yourself, place the seeds in a dry skillet and
set the pan over medium heat. Cook for 2 to 3 minutes, until golden brown, shaking the pan
frequently to promote even cooking and to prevent scorching.
SERVING SUGGESTION: This syrupy glaze is fantastic, so I suggest serving the scallops and sauce with rice, Asian
noodles, or your favorite grain. For a low-carb meal, serve the scallops in lettuce leaves.
Seafood ∙ 183

Round Two
Pasta with Scallops
and White Wine Sauce
Strands of tender pasta tossed in a garlicky, wine-infused cream sauce,
Serves 4
topped with seared scallops and shredded parmesan cheese. The cream
10 to 15 minutes
sauce is rich, the scallops are sweet, and the cheese is salty and nutty—
which translates to a delightful balance of flavors on the palate. 10 minutes
12 ounces linguine, or 1. Cook the pasta according to the package directions, reserving ½ cup
pasta of choice of the pasta water (this is just in case you need it later). Drain, and
1 tablespoon unsalted butter cover with aluminum foil to keep warm.
2. Meanwhile, heat the butter and olive oil together in a large skillet
over medium heat. Add the garlic, and cook for 30 seconds. Add the
1 cup white wine
wine, and bring to a simmer. Simmer for 3 to 5 minutes, until the
1 cup heavy cream, or
half-and-half wine reduces by half.
⅓ cup shredded parmesan 3. Add the heavy cream (or half-and-half) and parmesan cheese, and
cheese, plus more return to a simmer. Simmer for 2 to 3 minutes, until the sauce thick-
for serving ens, stirring constantly.
12 to 16 cooked scallops from 4. Fold in the pasta, adding some of the reserved pasta water if you
the Maple Soy Scallops
desire a thinner sauce. Gently fold in the scallops, and cook for 1 to
(page 183), or any
2 minutes to heat through.
cooked scallops or shrimp
5. Top with fresh parsley, and serve with extra parmesan cheese on
(about ¾ pound cooked)
Salt and freshly ground the side.
black pepper
for serving

GOOD TO KNOW
If you want to start with raw scallops, pat them dry using a double layer of
paper towels, pressing down gently to remove excess water. Melt 1 table-
spoon of butter in a large skillet over medium-high heat. Add the scallops,
and cook for 2 to 3 minutes per side, until browned and cooked through.

PASTA AND RICE

GOOD TO KNOW
This dish is healthy too! While the sauce seems rich and decadent, you need
just ½ cup of cream, and the dish serves four. The small amount of cream
creates a velvety sauce while toning down the acidity of the tomatoes.

Pasta Round One
Spaghetti with Pink Vodka Sauce
This satisfying dish boasts tender noodles in a satiny blend of tomato
sauce, cream, and vodka. And the vodka serves a culinary purpose; the Serves 4, with
leftover spaghetti
alcohol acts as a solvent and brings out specific flavors in tomatoes that for a future meal
are not released in water or fat. It’s this simple addition that brings the dish
10 minutes
to an entirely new level. That said, if you’d rather skip the vodka, you can
15 minutes
certainly leave it out.
2 pounds spaghetti, or 1. Cook the spaghetti according to the package directions. Drain, and
pasta of choice reserve half for the Vegetable Pad Thai (page 190) or another future
2 cups tomato sauce meal. Refrigerate for up to 3 days. Cover the remaining spaghetti
¼ cup vodka, optional
with aluminum foil to keep warm.
2. Meanwhile, in a large saucepan or high-sided skillet, combine the
tomato sauce, vodka, olive oil, dried basil, garlic powder, onion
½ teaspoon onion powder powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Set the pan
Salt and freshly ground over medium heat, and bring to a simmer. Simmer for 10 minutes,
black pepper stirring frequently. Reduce the heat to low, and stir in the heavy
½ cup heavy cream, or cream (or half-and-half). Cook for 1 to 2 minutes. Fold in the spa-
half-and-half ghetti, and cook for 1 minute to heat through. Season to taste with
Chopped fresh basil or
salt and black pepper.
parsley for serving
3. Transfer the spaghetti to serving bowls, and top with the fresh basil
or parsley and parmesan cheese.
for serving
ALSO GOOD TO KNOW
I used spaghetti here because I love how the long

noodles luxuriate in the sauce from end to end. Feel
free to use any pasta shape you have on hand.
Pasta and Rice ∙ 189

Pasta Round Two
Vegetable Pad Thai
Silky noodles tossed in a sweet and tangy sauce and then invigorated with
garlic, ginger, bell peppers, eggs, and crunchy peanuts. A squeeze of lime Serves 4
and the entire flavor spectrum hits your palate. I love the balance of flavors 10 to 15 minutes
here—salty, tangy, and sweet. If you want to add spicy, you can serve the
10 minutes
dish with hot sauce on the side.
¼ cup soy sauce 1. In a small bowl, whisk together the soy sauce, tamarind puree (or
¼ cup tamarind puree, or mango chutney), rice vinegar, and tomato paste. Set aside.
mango chutney 2. Heat the peanut and sesame oils together in a large skillet over
medium heat. Add the onion, bell pepper, garlic, and ginger, and
regular or seasoned
cook for 3 to 5 minutes, until soft.
1 tablespoon tomato paste
3. Add the spaghetti, and toss to combine. Add the soy sauce mixture,
2 teaspoons peanut oil
1 teaspoon sesame oil reduce the heat to medium, and cook for 3 to 5 minutes, until the
½ cup thinly sliced white onion pasta is heated through.
1 bell pepper, any color, 4. Push the spaghetti to one side of the pan to make room for the eggs.
seeded and thinly sliced Add the eggs, and cook until scrambled and still moist. Fold the
2 cloves garlic, minced eggs into the spaghetti.
1 teaspoon minced fresh ginger
5. Top the spaghetti and vegetables with the fresh cilantro and pea-
1 pound cooked spaghetti from
nuts, and serve with lime wedges on the side.
the Spaghetti with Pink
Vodka Sauce (page 189),
or any cooked pasta
2 large eggs, lightly beaten
¼ cup fresh cilantro leaves
¼ cup dry-roasted salted
peanuts, coarsely
chopped

GOOD TO KNOW
Pad thai is typically made with rice noodles, but it’s

equally amazing with spaghetti. For a gluten-free
dish, choose rice noodles or gluten-free spaghetti.

Pasta Round One
Linguine with
Lemon and Asparagus
Asparagus and lemon have a natural affinity, and when you partner the
two with buttery, garlicky pasta and salty cheese, you create a dish that Serves 4, with
leftover linguine
sings to you. The trick to heightened flavor in this dish is the caramel- for a future meal
ized lemons. Getting a golden brown sear on the lemons sweetens them
10 to 15 minutes
slightly while preserving their tang , and it’s those two nuances that simul-
10 to 15 minutes
taneously add depth and levity to this meal.
2 pounds linguine, or 1. Cook the linguine according to the package directions, adding the
pasta of choice asparagus for the last 2 minutes of cooking. Drain, reserving 1 cup
1 bunch asparagus spears, of the pasta water.
woody ends trimmed and
2. Reserve 4 cups of the linguine for the Linguine Frittata (page 196)
cut into 2-inch pieces
or another future meal. Refrigerate for up to 3 days. Cover the
2 lemons, sliced into
remaining linguine and asparagus with aluminum foil to keep warm.
½-inch-thick rounds
2 tablespoons olive oil, plus 3. Coat a large skillet with a thin layer of olive oil (just enough to grease
more for coating the pan the pan). Set the pan over medium-high heat. Add the lemons to
3 tablespoons unsalted the hot pan, and sear until golden brown on both sides. Transfer the
butter, divided lemons to a plate, and set aside.
2 cloves garlic, minced 4. Heat the olive oil and 2 tablespoons of the butter together in the
same skillet over medium heat. When the butter is bubbling, add
¼ cup grated parmesan cheese,
fresh parsley or basil
GOOD TO KNOW
This dish is a perfectly satisfying vegetarian meal, but
black pepper
feel free to add cooked chicken or shellfish for added
protein.

the garlic and oregano, and cook for 30 seconds. Stir in the linguine
and asparagus, reserved pasta water, and parmesan cheese. Toss to
combine.
5. Fold in the remaining tablespoon of butter and fresh parsley or basil.
6. Season to taste with salt and black pepper.
7. Top the linguine with the seared lemons, and serve with extra par-
mesan cheese on the side.

ALSO GOOD TO KNOW
Asparagus isn’t the only veg-

etable that works in this dish;
broccoli and zucchini would
make fine substitutions.

Pasta Round Two
Linguine Frittata
Pasta in a frittata? Yes, you read that correctly, and you may never look at
a frittata the same way again. This baked egg dish is astonishing from top
to bottom. The core of the frittata is a blend of seasoned eggs, linguine, Serves 4
and store-bought marinara sauce. Once the mixture is partially cooked on 15 minutes
the stove top, it’s topped with mozzarella and parmesan cheeses and fin-
5 to 10 minutes
ished in the oven. The result? A golden-brown bottom, moist middle, and
cheesy top. I think you’ll find that all ages will adore this one.
6 large eggs 1. Preheat the oven to 375°F.

¼ cup half-and-half 2. In a large bowl, whisk together the eggs, half-and-half, basil (or
1 teaspoon dried basil or oregano oregano), garlic powder, ½ teaspoon salt, and ¼ teaspoon black
pepper. Set aside.
3. Heat the olive oil in a large (10- to 12-inch) oven-safe skillet over
black pepper
medium heat. Add the linguine, and reheat quickly, tossing to coat
1 pound cooked linguine from the noodles with oil while keeping them from browning. Add the
the Linguine with Lemon marinara sauce, and toss to coat.
and Asparagus (page 193), 4. Add the egg mixture, and shake the pan to settle the eggs around
or any cooked pasta the pasta. Cook for 3 to 5 minutes, until the egg starts to set around
1 cup marinara sauce of the edges of the pan and is almost set in the middle (there should be
choice, or my homemade
about ¼- to ½-inch of uncooked egg on the surface). Sprinkle the
marinara sauce from the
mozzarella and parmesan cheeses over top.
Parmesan Chicken Fingers
5. Transfer the pan to the oven, and bake for 5 to 10 minutes, until the egg
with Marinara (page 59)
½ cup shredded mozzarella is set and the cheese melts. Top with fresh basil (if using), and serve.
cheese
2 tablespoons grated
parmesan cheese, plus GOOD TO KNOW
more for serving
If you don’t have leftover linguine, substitute 4 cups
Chopped fresh basil for
of cooked pasta—any shape will work.
serving, optional

GOOD TO KNOW
I cooked two different varieties of pasta for the Round One and Round Two dishes
here. I wanted long strands of fettuccine for this dish (which is more traditional),
and smaller tubes of penne for the next dish with sausage and broccoli (so the
ingredients would be more uniform in size). The pot was out, the water was hot, and
I had both options available, so I went for it. If you want to cook 2 pounds of the
same pasta variety, please do. Anything goes here—you can’t go wrong.

Pasta Round One
Garlic Parmesan Pasta
with Toasted Black Pepper
With its tender strands of pasta laced with garlic, parmesan cheese, and
toasted black pepper, this dish is similar to cacio e pepe, the classic Italian Serves 4, with
leftover pasta for
dish that features pasta, parmesan cheese, and black pepper. In this ver- a future meal
sion, I toss the noodles with an easy, buttery sauce of pasta water, parme-
5 to 10 minutes
san cheese, and copious amounts of freshly ground, toasted black pepper.
15 minutes
A handful of fresh parsley just before serving puts the dish over the top.
2 pounds pasta of choice 1. Cook the pasta according to the package directions. Drain, reserv-
(I used fettuccine for ing 1 ¼ cups of the pasta water. Reserve half of the pasta for the
this dish and penne Pasta with Sausage and Broccoli (page 200) or another future meal.
for Round Two)
Refrigerate for up to 3 days. Cover the remaining pasta with alumi-
2 teaspoons freshly ground
num foil to keep warm.
black pepper
2. Toast the ground pepper in a large, dry skillet over medium heat
butter, divided until fragrant—this should take about 30 to 60 seconds. Add 4
3 tablespoons olive oil tablespoons of the butter, olive oil, and garlic, and cook until the
1 clove garlic, minced butter melts, about 1 minute.
1 cup grated parmesan cheese, 3. Add the drained pasta, 1 cup of the reserved pasta water, and the par-
plus more for serving mesan cheese. Toss to coat the pasta well. Add the remaining ¼ cup
of reserved pasta water and tablespoon of butter, and toss to coat.
fresh parsley
4. Fold in the fresh parsley. Season with salt, and serve with extra par-
Salt
mesan cheese on the side.
ALSO GOOD TO KNOW
Thirty seconds in a dry skillet turns regular ground black pepper into its toasted form,
which enriches its aroma and brings out more of a spicy, smoky essence.

Pasta Round Two
Pasta with Sausage and Broccoli
Tender pasta, colorful broccoli, and savory sausage—that’s all you need to
create this mouthwatering, comforting meal. The ingredient list is short, Serves 4
but flavors soar thanks to the complexity of the sausage. And the best part 10 minutes
is this dish is customizable. You can choose mild or hot sausage, and the
10 to 15 minutes
sausage can be made with pork, chicken, or turkey. Vegan sausage works too!
1 pound sweet or spicy Italian 1. Brown the sausage in a large, high-sided skillet over medium-high
sausage, casing removed heat, breaking up the meat as it cooks. Add the garlic, and cook for
2 to 3 cloves garlic, minced 30 seconds.
3 to 4 cups fresh or frozen
2. Add the broccoli, broth, ½ teaspoon salt, and ¼ teaspoon black
broccoli florets, kept
pepper, and bring to a simmer. Simmer for 3 to 4 minutes, until
frozen until ready to use
the broccoli is tender-crisp, scraping up any browned bits from the
1 ½ cups chicken broth
Salt and freshly ground bottom of the pan and incorporating them into the sauce. Add the
black pepper butter, and simmer for 2 minutes, until the sauce thickens slightly.
3 tablespoons unsalted butter 3. Fold in the pasta and parmesan cheese. Cook for 1 to 2 minutes to
1 pound cooked pasta from heat through. Season to taste with salt and black pepper, and serve.
the Garlic Parmesan
Pasta with Toasted Black
Pepper (page 199),
or any cooked pasta
(I used penne)
½ cup grated parmesan cheese PREP AHEAD TIP: To save prep time, purchase ground sausage instead of the links.

GOOD TO KNOW
Feel free to use your favorite vegetables here. I chose

broccoli, but you can also use green beans, green peas,
asparagus, spinach, kale, tomatoes, and more.

Pasta Round One
Cheesy Baked Rigatoni
with Chipotle Sausage
There’s layer upon layer of flavor in this dish—tender tubes of pasta,
Serves 4, with
sausage- spiked tomato sauce, and melty mozzarella cheese. It’s the leftover pasta for
a future meal
smoky chipotle sausage that truly catapults this dish. In fact, you need
very few additional herbs and spices because there’s so much flavor in 10 minutes
the meat. 20 minutes
2 pounds rigatoni, or 1. Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with
pasta of choice cooking spray.
1 pound chipotle sausage, 2. Cook the rigatoni according to the package directions. Drain,
or sausage of choice,
reserving ½ cup of the pasta water. Reserve half of the pasta for
casing removed
the Rigatoni with Blistered Tomatoes and Spinach (page 206) or
another future meal. Refrigerate for up to 3 days. Cover the remain-
1 teaspoon dried oregano ing rigatoni with aluminum foil to keep warm.
Salt and freshly ground 3. Meanwhile, brown the sausage in a large saucepan or high-sided
black pepper skillet over medium-high heat, breaking up the meat as it cooks.
3 ½ cups tomato sauce Add the garlic, basil, oregano, ½ teaspoon salt, and ¼ teaspoon
2 cups shredded mozzarella black pepper, and cook for 30 seconds, until the herbs are fragrant.
cheese, divided
4. Add the tomato sauce, and bring to a simmer. Fold in the cooked
rigatoni and reserved ½ cup pasta water. Remove the pan from the
fresh parsley or basil
heat.
5. Spoon half of the mixture into the prepared pan. Top with half of the
mozzarella cheese.
6. Spoon the remaining rigatoni mixture over top, and top with the
remaining mozzarella cheese.
7. Cover with a lid or aluminum foil (spray the aluminum foil with

cooking spray to prevent sticking), and bake for 15 minutes.
Uncover, and bake for 5 more minutes, until the mixture is bub-
bling and the cheese melts.
8. Top with fresh parsley or basil, and serve.
GOOD TO KNOW
While I adore smoky chipotle sausage in this recipe,

you can use any sausage variety you prefer, including
Italian, sweet, hot, turkey, chicken, and vegan.

ALSO GOOD TO KNOW
Adding ½ cup of the pasta

cooking water to the sauce
not only adds flavor, but it
also keeps the pasta moist
and helps bind the meat
sauce and pasta together.

Pasta Round Two
Rigatoni with Blistered
Tomatoes and Spinach
If you’ve never blistered tomatoes before, now’s the time. Roasting toma-
toes until they caramelize and blister brings out their sweetness and
Serves 4
softens their acidity. It is such a simple process but yields a huge trans-
10 to 15 minutes
formation. In this dish, the sweet, softened tomatoes are partnered with
cooked pasta, baby spinach, parmesan cheese, and a tangy balsamic vinai- 10 to 15 minutes
grette. It’s a colorful and playful party on the palate.
3 cups cherry or grape 1. Preheat the oven to 400°F. Line a large baking sheet with parchment
tomatoes paper or aluminum foil.
3 tablespoons olive oil, divided 2. Place the tomatoes in a large bowl, add 1 tablespoon of the olive
oil, and toss to coat. Transfer the tomatoes to the prepared pan,
black pepper
and season with salt and black pepper.
4 cups baby spinach leaves,
3. Roast for 10 to 15 minutes, until the tomatoes are blistered.
packed, stems removed
2 tablespoons balsamic vinegar 4. Meanwhile, place the spinach in a large bowl. Remove the blistered
1 teaspoon dijon mustard tomatoes from the oven, and immediately place them on top of the
1 pound cooked rigatoni spinach, without stirring. Allow the tomatoes to steam the spinach
from the Cheesy Baked for 1 to 2 minutes, until wilted.
Rigatoni with Chipotle 5. In a small bowl, whisk together the remaining 2 tablespoons of
Sausage (page 203),
olive oil, balsamic vinegar, and dijon mustard.
or any cooked pasta
6. Add the pasta and balsamic vinaigrette to the tomatoes and spinach,
⅓ cup grated parmesan cheese
and toss gently to combine. Fold in the parmesan cheese. Season to
taste with salt and black pepper, and serve.
GOOD TO KNOW
Any pasta shape works in this dish, so feel free to use a variety you already have on hand.

ALSO GOOD TO KNOW
In this recipe, we take advantage of the hot tomatoes and use

them to steam/soften the fresh spinach leaves, so make sure you
transfer the tomatoes from the oven directly to the spinach.
ONE MORE THING
This vegetarian dish can be

served warm, room tempera-
ture, or chilled, which makes it
a great option for picnics, tail-
gates, and other outdoor parties.

GOOD TO KNOW
This dish comes together fast because we start with precooked

pasta from the Rigatoni with Blistered Tomatoes and Spinach (page
206). If you don’t have precooked pasta, you can use any pasta
variety you prefer and cook it before proceeding with the recipe.

Pasta Round One
Bow Tie Carbonara
This quick-and-easy weeknight meal features bow tie (farfalle) pasta in a
Serves 4, with
garlicky cream sauce that’s studded with salty bacon bits and showered leftover pasta for
a future meal
with parmesan cheese. What makes the sauce extra special? Egg yolks.
Used to thicken the sauce, the egg yolks also add unrivaled richness. 10 to 15 minutes
10 to 15 minutes
2 pounds bow tie pasta, 1. Cook the pasta according to the package directions. Drain, reserv-
or pasta of choice ing ¼ cup of the pasta water. Reserve half of the pasta for the Pasta
3 tablespoons olive oil Salad with Sun-Dried Tomato-Basil Pesto (page 210) or another
4 to 5 strips bacon of choice
future meal. Refrigerate for up to 3 days. Cover the remaining pasta
(including turkey bacon
with aluminum foil to keep warm.
and meatless/plant-
2. Meanwhile, heat the olive oil in a large skillet over medium-high
based bacon), diced, or 4
ounces pancetta, diced heat. Add the bacon (or pancetta), and cook until chewy-crisp.
¼ cup diced shallot, or Add the shallot (or white onion) and garlic, and cook for 1 minute.
white onion Reduce the heat to medium, and add the heavy cream. Simmer for 2
2 cloves garlic, minced minutes, until the sauce thickens slightly.
1 ½ cups heavy cream 3. Add the pasta and reserved cooking water, and cook for 1 minute to
4 large egg yolks
heat through. Reduce the heat to low, and stir in the egg yolks and par-
2 tablespoons grated
mesan cheese. Cook for 1 minute, until the sauce is thick and creamy.
parmesan cheese, plus
4. Season to taste with salt and black pepper.
more for serving
Salt and freshly ground pepper 5. Top with fresh parsley, and serve with extra parmesan cheese on
2 tablespoons chopped the side.
fresh parsley

Pasta Round Two
Tomato-Basil Pesto
Pasta salad is one of those dishes that can be served differently every
time—and everyone will love the latest iteration. In this recipe, we turn
leftover cooked pasta into something vibrant, fresh, and colorful by adding Serves 4
pesto, sun-dried tomatoes, bell peppers, and mozzarella. It’s sweet, tangy, 15 minutes
salty, and creamy and delivers a color, texture, and flavor burst in every bite.
⅓ cup prepared basil pesto 1. In a blender or food processor, combine the pesto, sun-dried toma-
¼ cup drained oil-packed toes, and olive oil (or sun-dried tomato oil). Process until blended,
sun-dried tomatoes leaving little bits of sun-dried tomato if desired. Transfer the mix-
1 tablespoon olive oil, or
ture to a large bowl, add the pasta, and toss to coat.
oil from the sun-
2. Fold in the bell pepper, tomatoes, mozzarella, and fresh basil.
dried tomato jar
Season to taste with salt and black pepper, and serve.
1 pound cooked bow tie
pasta from the Bow Tie
Carbonara (page 209),
or any cooked pasta
GOOD TO KNOW
seeded and chopped This vegetarian dish can be served warm, room tempera-
½ cup cherry or grape ture, or chilled, which makes it a great option for school
tomatoes, halved lunch, work lunch, and outdoor parties and picnics.
4 to 6 ounces fresh mozzarella,
cut into bite-size pieces
(you can also use ciliegine,
or small balls of fresh
mozzarella, quartered)
fresh basil
black pepper

GOOD TO KNOW
If you want to ramp up protein, add 2 cups of diced or

shredded cooked chicken (after you reserve 2 cups of
the rice mixture for the Minestrone Soup).

Rice Round One
Cheesy Mexican Rice and Beans
Raid your spice rack for this one! Fluffy rice is scented with onion, garlic,
Serves 4, with
chili powder, oregano, and cilantro, tossed with savory beans, and then leftover rice for
a future meal
topped with sharp and stretchy cheese. Main dish and/or side dish, this is
one the whole family (and all your friends) will adore. 10 minutes
15 to 20 minutes
1 tablespoon olive oil 1. Heat the olive oil in a large saucepan over medium-high heat. Add
½ cup chopped onion, the onion, and cook for 3 to 5 minutes, until soft. Add the garlic, and
any color cook for 30 seconds.
2. Add the rice, chili powder, cilantro, oregano, ½ teaspoon salt, and ¼
2 cups long grain white rice
teaspoon black pepper, and stir to coat. Cook for 1 minute to toast
1 tablespoon chili powder
the rice and release the essence from the herbs and spices, stirring
1 teaspoon dried cilantro
1 teaspoon dried oregano constantly. Add the broth (or water), and bring to a simmer. Reduce
Salt and ground black pepper the heat to low, cover, and cook for 15 to 20 minutes, until the liquid
4 cups chicken broth, or is absorbed and the rice is tender. Fold in the beans.
vegetable broth, or water 3. Remove the pan from the heat, and reserve 2 cups of the rice mix-
1 (15-ounce) can seasoned ture for the Hearty Minestrone (page 214) or another future meal.
black beans, or chili beans
Refrigerate for up to 3 days.
of choice, undrained
4. Top the remaining rice mixture with the cheese, cover with foil or a
¾ cup shredded Mexican
lid, and let stand for a few minutes to melt the cheese.
cheese blend, or
blend of cheddar and 5. Top with green onions, and serve.
monterey jack cheeses
for serving
ALSO GOOD TO KNOW
I used long grain white rice in this recipe, but you can
use your favorite rice variety, including brown, jas-
mine, basmati, or Texmati.

Rice Round Two
Hearty Minestrone
The actual definition of comfort, this bowl of bliss is bursting with fresh veg-
Serves 4
etables, fluffy rice, tangy tomatoes, and a sublime herbal broth. And since
10 to 15 minutes
we’re using the rice from the Cheesy Mexican Rice and Beans (page 213),
all the flavor is already built in, which means very little prep work for you. 15 minutes
1 cup chopped carrots the carrots, celery, and zucchini, and cook for 3 to 5 minutes, until
1 cup chopped celery soft. Add the Italian seasoning, and stir to coat. Cook for 1 minute,
1 medium zucchini, quartered
until the herbs are fragrant.
lengthwise and cut
2. Add the broth and crushed tomatoes, and bring to a simmer. Simmer
into bite-size pieces
for 5 minutes. Add the rice and beans, and simmer for 5 minutes to
1 teaspoon Italian seasoning
3 cups chicken broth, or heat through. Season to taste with salt and black pepper.
vegetable broth 3. Ladle the soup into bowls, and top with fresh parsley.
1 (28-ounce) can crushed
tomatoes
2 to 2 ½ cups cooked rice
and beans from the GOOD TO KNOW
Cheesy Mexican Rice Feel free to use any vegetables you have in your
and Beans (page 213), or fridge and/or freezer, and if you don’t have leftover
any cooked rice or pasta rice from the Cheesy Mexican Rice and Beans, you
can use 2 cups of cooked rice or pasta.
black pepper
for serving
SERVING SUGGESTION: In my family, we like to top our minestrone soup with grated or shredded parmesan cheese, so
serve some on the side if desired.

Rice Round One
Cilantro Lime Rice
This refreshing side dish is alive with flavor thanks to the commingling of
Serves 4, with
fresh green onions, garlic, cilantro, and lime. Be warned, this side dish is so leftover rice for
a future meal
invigorating, it may steal the show.
5 to 10 minutes
15 to 20 minutes
4 cups chicken broth, 1. In a medium saucepan, combine the broth (or water), rice, butter,
vegetable broth, or water white parts of the green onion, and garlic. Set the pan over high
2 cups long grain white heat, and bring to a boil. Reduce the heat to low, cover, and cook for
rice, or jasmine rice
15 to 20 minutes, until the liquid is absorbed and the rice is tender.
1 tablespoon unsalted butter
2. Add the cilantro and lime juice to the rice. Reserve half of the rice
3 green onions, white and
for the Lemony Chicken and Rice Soup (page 218) or another
green parts separated
and chopped future meal. Refrigerate for up to 3 days.
2 cloves garlic, minced 3. Add the olive oil, green part of the green onions, and lime zest to
¼ cup chopped fresh cilantro the remaining rice. Toss to combine. Season to taste with salt and
1 ½ tablespoons fresh lime juice black pepper.
1 teaspoon grated fresh
lime zest
black pepper
SERVING SUGGESTION: You can easily turn this rice dish into a main dish by adding cooked chicken, steak, seafood,
or shellfish.

Rice Round Two
Lemony Chicken and Rice Soup
Lemon and lime meld together in this delightfully satisfying soup. The
lime comes from the Cilantro Lime Rice (page 217), and it adds an addi-
Serves 4
tional layer of tanginess to this lemony soup. The simple addition of two
5 to 10 minutes
aromatic herbs—oregano and bay leaves—transforms the broth into a
savory soup while complementing the essence of cilantro. No leftover 20 minutes
rice? No problem. Use 2 cups of cooked rice (any variety) instead.
1 cup chopped carrots the carrots, celery, and onion, and cook for 3 to 5 minutes, until soft.
1 cup chopped celery Add the garlic, and cook for 30 seconds.
2. Add the broth, bay leaves, and oregano, and bring to a simmer.
any color
Simmer for 10 minutes. Remove the bay leaves, and stir in the
chicken and rice. Cook for 5 minutes to heat through.
6 cups chicken broth, or
vegetable broth 3. Fold in the lemon juice and parmesan cheese. Season to taste with
2 bay leaves salt and black pepper.
1 teaspoon dried oregano 4. Ladle the soup into bowls, and top with fresh parsley. Serve with
2 cups cubed cooked chicken extra parmesan cheese on the side.
2 cups cooked rice from the
Cilantro Lime Rice
(page 217), or any
cooked rice GOOD TO KNOW
¼ cup fresh lemon juice
¼ cup grated parmesan cheese,
black pepper
for serving

ALSO GOOD TO KNOW
For a vegetarian soup, simply leave out the chicken. Thanks to the addi-
tion of onion, carrots, celery, garlic, and lots of parmesan cheese, this
soup has enough heft to stand on its own without the chicken.

GOOD TO KNOW
It’s important to rinse the rice before making this dish. Why?
Jasmine rice is starchy, and rinsing it removes excess starch and
prevents clumping and gumminess. This is especially important
here because we’re cooking the rice in thick coconut milk.

Rice Round One
Coconut Rice
This creamy rice dish is equal parts sweet and savory, and it makes an
Serves 4, with
excellent side dish (or base) for Asian and Indian dishes. The ingredient leftover rice for
a future meal
list might seem impossibly short for a delectable dish, but the coconut
milk adds both sweetness and nuttiness and infuses every grain of rice 5 minutes
with its essence. 15 to 20 minutes
2 cups jasmine rice, or long 1. Place the rice in a fine mesh sieve, and rinse under cold water until
grain white rice the water runs clear. Drain well.
1 (13.5-ounce) can coconut 2. In a medium saucepan, combine the rice, coconut milk, water, and
milk, not coconut cream
1 teaspoon of salt. Set the pan over medium-high heat, and bring to
1 ½ cups water
a boil. Reduce the heat to low, cover, and cook for 15 to 20 minutes,
until the liquid is absorbed and the rice is tender.
black pepper
Chopped fresh cilantro 3. Fluff with a fork. Season to taste with salt and black pepper.
for serving 4. Reserve half of the rice for the Perfect Fried Rice (page 222) or
5. Top the remaining rice with fresh cilantro, and serve.
SERVING SUGGESTION: You can easily turn this coconut rice into a complete meal by topping it with cooked chicken,
steak, seafood, or pork.

Rice Round Two
Perfect Fried Rice
This better-than-takeout fried rice is sure to become a regular part of your
menu rotation. It’s quick and easy and delivers a fun array of flavors and
Serves 4
textures. Whether you start with precooked/leftover rice or make a batch
10 to 15 minutes
just for this recipe, this winning dish is sure to please the troops at the
table. The rice is fluffy, the vegetables are sweet and aromatic, the sauce 10 to 15 minutes
is savory, and the sesame oil and sesame seeds add nuttiness and crunch.
2 tablespoons unsalted 1. Heat 1 tablespoon of the butter in a large wok or skillet over
butter, divided medium-high heat. Add the eggs, and cook until scrambled and still
2 large eggs, lightly beaten moist. Transfer the eggs to a plate.
½ cup chopped carrots
2. Heat the remaining butter in the same pan over medium-high heat.
½ cup chopped onion, any color
Add the carrots, onion, and bell pepper, and cook for 3 to 5 minutes,
until soft. Add the garlic, and cook for 30 seconds.
seeded and chopped
3 cloves garlic, minced 3. Add the rice, and toss to combine. Add the soy sauce and sesame
2 cups cooked rice from oil, and cook for 2 minutes, stirring to coat the rice with the sauce.
the Coconut Rice Add the peas, and cook for 1 to 2 minutes, until hot. Fold in the
(page 221), preferably cooked eggs.
chilled, or any cooked rice 4. Season to taste with salt and black pepper (and more soy sauce if
5 tablespoons soy sauce,
desired). Top with green onions and sesame seeds, and serve.
plus more if needed
1 teaspoon sesame oil
* You can find toasted sesame seeds in the spice aisle, right next to the raw sesame seeds. If
you already have raw seeds and want to toast them yourself, place about 2 tablespoons of the
until ready to use seeds in a dry skillet, and set the pan over medium heat. Cook for 2 to 3 minutes, until golden
Salt and freshly ground brown, shaking the pan frequently to promote even cooking and to prevent scorching.
black pepper
for serving
Toasted sesame seeds PREP AHEAD TIP: Fried rice comes together quickly, so have all your ingredients
for serving* chopped and ready to go before you start cooking.

GOOD TO KNOW
This dish is the ultimate vegetarian main dish or side dish. If

you want to add protein and keep it vegetarian, add seared
or grilled tofu, tempeh, or meat replacement of choice. For
nonvegetarians, add cooked chicken, steak, fish, or shellfish.

Rice Round One
Spanish Rice
This tasty, colorful side dish transforms rice into something truly remark-
able. Scented with chili powder and cumin, the fluffy grains are embel-
rice for a future meal
lished with onion, bell pepper, garlic, and tomato sauce. The dish is rich
10 minutes
yet light and makes an excellent side dish for tacos, enchiladas, fajitas, and
20 minutes
grilled and roasted meat, poultry, and seafood.
2 tablespoons vegetable oil 1. Heat the vegetable oil in a large skillet over medium-high heat. Add
½ cup chopped onion, the onion and bell pepper, and cook for 3 to 5 minutes, until soft.
any color Add the garlic, and cook for 30 seconds.
½ red bell pepper, seeded
2. Add the rice, and cook for 2 to 3 minutes, until golden brown, stir-
and chopped
ring frequently. Add the broth, tomato sauce, chili powder, cumin, ½
teaspoon salt, and ¼ teaspoon black pepper, and bring to a simmer.
2 cups long grain white rice
2 ½ cups chicken broth, 3. Reduce the heat to low, cover, and cook for 15 minutes, until the
or vegetable broth liquid is absorbed and the rice is tender. Fluff with a fork.
1 cup tomato sauce 4. Reserve half of the rice for the Spinach and Artichoke Rice Bake
1 teaspoon chili powder (page 226) or another future meal. Refrigerate for up to 3 days.
½ teaspoon ground cumin 5. Top the remaining rice with green onions, and serve.
black pepper
for serving
SERVING SUGGESTION: This enjoyable side dish can quickly become a main dish by adding cooked chicken, steak, pork,
or seafood.

Rice Round Two
Spinach and Artichoke Rice Bake
Like hot spinach dip catapulted, this complete vegetarian meal is crammed
with flavor thanks to the Spanish Rice (page 225). We take the built-in
flavor of onion, garlic, and bell pepper, plus the warming nuances of chili Serves 4
powder and cumin, and enhance the dish with cream cheese, spinach, arti- 10 to 15 minutes
choke hearts, and mozzarella and parmesan cheeses. This is an unbeliev-
15 to 20 minutes
able dish that’s not only great for a busy weeknight but would also make a
great dish for entertaining.
2 cups cooked rice from the 1. Preheat the oven to 325°F. Coat a shallow 7-by-11-inch baking dish
Spanish Rice (page 225), with cooking spray.
or any cooked rice 2. In a large bowl, combine the rice, artichokes, spinach, cream cheese,
1 (14-ounce) can artichoke
1 cup of the mozzarella cheese, and ¼ cup of the parmesan cheese.
hearts, drained
Mix well.
and chopped
3. Transfer the mixture to the prepared pan, and top with the remain-
1 (10- to 12-ounce) package
frozen chopped spinach, ing mozzarella and parmesan cheeses. Bake uncovered for 15 to 20
thawed and well drained minutes, until the mixture is hot and the top is golden brown.
to remove all water 4. Top with fresh parsley, and serve.
from the spinach
1 (8-ounce) package cream
cheese, softened
1 ½ cups shredded mozzarella
cheese, divided
½ cup shredded or grated
parmesan cheese, divided
for serving

GOOD TO KNOW
This dish can be considered a complete meal, but if you

want added protein, fold in 2 cups of cooked chicken or
shrimp when you combine all the ingredients.

GOOD TO KNOW
These Greek Rice Bowls can be made with leftover cooked

chicken, seafood, or steak from any recipe in this book or any
previous meal. You can also use rotisserie chicken meat.

Rice Round One
Greek Rice Bowls
This light and satisfying meal is brimming with flavor from the bottom Serves 4, with leftover
of the bowl to the top. Lemony rice, moist chicken, fresh tomatoes and rice for a future meal
onion, and salty olives and feta, all drizzled with a creamy, garlicky, dill- 15 minutes
infused yogurt dressing. Healthy, easy, gluten-free, and ready in minutes. 15 minutes
2 cups long grain white rice 1. To make the rice, in a medium saucepan, combine the rice, olive oil (or
1 tablespoon olive oil, or butter), oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Add 2
unsalted butter cups of water, and set the pan over high heat. Bring to a boil, reduce the
heat to low, cover, and cook for 15 minutes, until the liquid is absorbed
and the rice is tender. Fold in the lemon zest and fluff with a fork.
black pepper
2. Reserve 2 cups of the rice for the Mushroom Risotto (page 230) or
1 teaspoon grated fresh
lemon zest another future meal. Refrigerate for up to 3 days.
3. Meanwhile, to make the dressing, combine all ingredients in a medium
FOR THE DRESSING:
bowl, and mix well. Season to taste with salt and black pepper.
2 cups plain Greek yogurt
1 cup chopped English/ 4. Transfer the remaining rice to shallow bowls, and top with the chicken,
seedless cucumber, tomatoes, olives, and red onion. Sprinkle the feta cheese over top.
peeled or unpeeled Garnish with lemon wedges, and serve with the dressing on the side.
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
2 cloves garlic, minced or grated
1 tablespoon olive oil ALSO GOOD TO KNOW
FOR THE BOWLS: If you use the tzatziki from the Mediterranean
2 cups cubed cooked chicken Meatballs with Tzatziki (page 93), you can skip making
1 cup kalamata (Greek) olives, the dressing.
pitted and sliced
1 cup cherry or grape
tomatoes, halved
½ cup sliced red onion
½ cup crumbled feta cheese
SERVING SUGGESTION: If desired, serve the rice bowls with pita pockets or pita
Lemon wedges for serving chips on the side.

Rice Round Two
Mushroom Risotto
Yes, you can make risotto with long grain rice! It’s not customary, but it
works in this recipe because we’re repurposing leftover/extra rice from
the Greek Rice Bowls (page 229). Since the rice is precooked, you can Serves 4
achieve the same creaminess you get from short grain/arborio rice in a 10 minutes
fraction of the time. I think you’ll be amazed at the result here—a satiny
15 to 20 minutes
risotto that features earthy mushrooms and onions in a wine-infused,
parmesan-spiked cream sauce.
4 tablespoons unsalted 1. Heat 3 tablespoons of the butter and the olive oil in a large saucepan
butter, divided over medium-high heat. Add the mushrooms and shallots (or white
1 tablespoon olive oil onion), and cook for 3 to 5 minutes, until soft. Add the garlic, ½
8 ounces sliced button or
teaspoon salt, and ¼ teaspoon black pepper, and stir to coat. Cook
cremini mushrooms
for 1 minute, until the garlic is fragrant.
¼ cup chopped shallots,
2. Add the wine, and simmer for 2 minutes, until the liquid is mostly
or white onion
2 cloves garlic, minced evaporated, scraping up any browned bits from the bottom of the
Salt and freshly ground pan and incorporating them into the sauce.
black pepper 3. Add the rice and broth, and bring to a simmer. Cook until the
¼ cup white wine liquid is absorbed, stirring frequently. Add the heavy cream and
2 cups cooked rice from parmesan cheese, and cook for 3 to 5 minutes, until the mixture
the Greek Rice Bowls
is smooth and creamy, stirring frequently. Fold in the remaining
(page 229), or any
tablespoon of butter. Transfer to a serving bowl, and drizzle a little
cooked rice
olive oil over top.
1 cup vegetable broth, or
chicken broth 4. Top with fresh parsley, and serve with extra parmesan cheese on
½ cup heavy cream the side.
½ cup grated parmesan cheese,
Olive oil for drizzling over top
Fresh parsley leaves for serving

GOOD TO KNOW
You can use any mushroom variety you desire. I prefer crem-
ini mushrooms because I feel they deliver a more robust flavor
(when compared to button mushrooms), but you can also use
shiitake, oyster, portobello, or your favorite mushroom variety.

Closing Thoughts
T his cookbook has a very special place in my

heart. I crafted, tested, and photographed
every recipe, and after each meal was complete, I
share this work with you. I’m hopeful (and confi-
dent) that every meal you build, from this day for-
ward, will be purposeful, affordable, nourishing,
served dinner. Flipping through these pages is a and completely sensational.
peek inside my real-life kitchen because this book And let’s not forget, the kitchen is the quint-
genuinely reflects my day-to-day routine. It’s as if essential gathering place, a place to break bread
I’ve invited you to dinner…and I can’t wait to nosh and catch up on life. I’m thrilled you’ve joined me
with you. here so we can embark on this culinary journey
Going through the process of writing this together. Pull up a chair, open your pantry and
book made one thing abundantly clear—mealtime fridge, and let’s get cooking.
can be easy, whether you’ve got an arsenal of ingre-
dients on deck (and a well-thought-out plan for
using them) or not. That’s why I’m so excited to

Index
Note: Page numbers in italic refer to illustrations.
A B
Aioli, Honey Lemon, Shrimp Cakes Baked Buttermilk Fried Chicken,
with, 176, 177 40, 41
Apple Salad with Fennel, Chicken Baked Halibut Packets with
and, 34, 35 Rosemary, 166, 167
Apple Salsa, Pork Chops with, 134, Baked Salmon, Sweet-and-Sour, 154,
135 155
Artichoke Rice Bake, Spinach and, Baked White Fish with Parmesan
226, 227 Crust, 170, 171
Artichokes and Olives, White Wine– Barbecue Pulled Chicken, One-Pot,
Braised Chicken Thighs with, 52, 28, 29
53–54, 55 Bean Empanadas, Beef and, 116,
Asparagus, Linguine with Lemon 117
and, 192, 193–194, 195 Beans, Cheesy Mexican Rice and,
212, 213

beef Short Rib Tostadas with
Beef and Bean Empanadas, 116, Chipotle-Lime Slaw, 132, 133
117 Skirt Steak with Roasted Red
Beef Patty Melts, 88, 89 Pepper Relish, 80, 81
Beefy Lasagna Bowls, 90, 91 Steak au Poivre, 96, 97–98, 99
Cheeseburger Noodles with Steak Caesar Wraps, 112, 113
Spinach, 108, 109 Steak Skewers with Peanut Dip,
Cheesy Steak and Potato Hash, 118, 119
82, 83 Steak Street Tacos, 86, 87
Cube Steaks with Easy Gravy, Thai Basil Beef, 84, 85
122, 123 Beer-Braised Chipotle Chicken, 14, 15
Easy Mongolian Beef Bowls, 128, Bolognese, Pasta with Easy, 102, 103
129 bowls
Easy One-Pot Beef Goulash, 124, Beefy Lasagna Bowls, 90, 91
125 Easy Mongolian Beef Bowls,
Easy Steak Gyros with Yogurt- 128, 129
Mint Sauce, 100, 101 Greek Rice Bowls, 228, 229
French Onion Steaks, 126, 127 Salmon Taco Bowls, 152, 153
Garlic and Herb Butter Burgers, Spicy Pork Noodle Bowls, 136,
106, 107 137
Greek Stuffed Peppers, 104, 105 Broccoli, Pasta with Sausage and, 200,
Honey Garlic Steak, 120, 121 201
Korean Short Ribs, 130, 131 Broccoli, Sesame Beef with, 114, 115
Mediterranean Meatballs with Brown Butter Shrimp, 178, 179
Tzatziki, 92, 93 Buffalo Chicken Pizza, 16, 17
Minute Steaks with Chipotle burgers and sandwiches
Gravy, 110, 111 Beef Patty Melts, 88, 89
Moroccan Meatball Soup, 94, 95 Chicken Cheesesteaks with
Pasta with Easy Bolognese, 102, Fried Onions and Peppers,
103 22, 23
Sesame Beef with Broccoli, 114, Easy Steak Gyros with Yogurt-
115 Mint Sauce, 100, 101

Garlic and Herb Butter Burgers, Chicken Macaroni and Cheese,
106, 107 60, 61
Steak Caesar Wraps, 112, 113 Chicken Meatball Soup, 26, 27
Butter Burgers, Garlic and Herb, Chicken Meatballs with Marsala
106, 107 Gravy, 24, 25
Butter Chicken, Indian, 68, 69 Chicken Tamale Pie, 56, 57
Butter Salmon, Cajun, 150, 151 Chicken Tetrazzini with
Mushrooms and Peas, 42, 43
Chicken Tortilla Soup, 46, 47
C Coconut Chicken Soup, 70, 71
Caesar Wraps, Steak, 112, 113 Creamy Chicken and Peas, 66, 67
Cajun Butter Salmon, 150, 151 Easy Chicken Pot Pie, 12, 13
Carbonara, Bow Tie, 208, 209 Greek Rice Bowls, 228, 229
Cheeseburger Noodles with Spinach, Green Chicken Enchiladas, 50, 51
108, 109 Indian Butter Chicken, 68, 69
Cheesesteaks with Fried Onions and Italian Lemon Chicken, 10, 11
Peppers, Chicken, 22, 23 Lemony Chicken and Rice Soup,
Cheesy Baked Rigatoni with Chipotle 218, 219
Sausage, 202, 203–204, 205 Mexican Chicken with Rice and
Cheesy Mexican Rice and Beans, 212, Corn, 30, 31
213 One-Pot Barbecue Pulled
Cheesy Steak and Potato Hash, 82, 83 Chicken, 28, 29
chicken Orange Chicken, 72, 73–74, 75
Baked Buttermilk Fried Chicken, Paprika Chicken, 48, 49
40, 41 Parmesan Chicken Fingers with
Beer-Braised Chipotle Chicken, Marinara, 58, 59
14, 15 Sheet Pan Chicken Shawarma, 62,
Buffalo Chicken Pizza, 16, 17 63–64, 65
Chicken and Apple Salad with Sheet Pan Honey-Balsamic
Fennel, 34, 35 Chicken, 32, 33
Chicken Cheesesteaks with Fried Sheet Pan Parsley Lemon
Onions and Peppers, 22, 23 Chicken, 36, 37
Index ∙ 235

Skillet Chicken with Sun-Dried E
Tomato Relish, 18, 19–20, 21 Empanadas, Beef and Bean,
Sweet-and-Sour Chicken with 116, 117
Rice Noodles, 38, 39 Enchiladas, Green Chicken, 50, 51
Sweet Sriracha Chicken with
Mini Peppers, 44, 45
Thai Chicken Fried Rice with F
Basil, 76, 77 fish
White Wine–Braised Chicken Baked Halibut Packets with
Thighs with Artichokes and Rosemary, 166, 167
Olives, 52, 53–54, 55 Baked White Fish with Parmesan
Chipotle Chicken, Beer-Braised, Crust, 170, 171
14, 15 Cajun Butter Salmon, 150, 151
Chipotle Cream, Halibut Lettuce Creamy Fish Chowder with
Wraps with, 168, 169 Potatoes and Corn, 164, 165
Chipotle Gravy, Minute Steaks with, Fish Salad with Pesto, 172, 173
110, 111 Garlic Butter Salmon, 144, 145
Chipotle-Lime Slaw, Short Rib Halibut Lettuce Wraps with
Tostadas with, 132, 133 Chipotle Cream, 168, 169
Chowder with Potatoes and Corn, Roasted Miso Cod, 162, 163
Creamy Fish, 164, 165 Salmon Niçoise Salad, 156, 157
Cilantro Lime Rice, 216, 217 Salmon Taco Bowls, 152, 153
Coconut Chicken Soup, 70, 71 Sweet-and-Sour Baked Salmon,
Coconut Rice, 220, 221 154, 155
Cod, Roasted Miso, 162, 163 Teriyaki Salmon Ramen Noodles,
Coleslaw, Chipotle-Lime, Short Rib 146–148, 147, 149
Tostadas with, 132, 133 Tuna Couscous Salad, 160, 161
Coleslaw, Spicy, Shrimp Soft Tacos Tuna with Roasted Red Pepper
with, 180, 181 Salsa, 158, 159
Creamy Chicken and Peas, 66, 67 French Onion Steaks, 126, 127
Cube Steaks with Easy Gravy, Fried Chicken, Baked Buttermilk,
122, 123 40, 41

Fried Onions and Peppers, Chicken Cheeseburger Noodles with
Cheesesteaks with, 22, 23 Spinach, 108, 109
Fried Rice, Perfect, 222, 223 Easy One-Pot Beef Goulash, 124,
Fried Rice with Basil, Thai Chicken, 125
76, 77 Garlic and Herb Butter Burgers,
Frittata, Linguine, 196, 197 106, 107
Greek Stuffed Peppers, 104, 105
Mediterranean Meatballs with
G Tzatziki, 92, 93
Garlic and Herb Butter Burgers, Moroccan Meatball Soup, 94, 95
106, 107 Pasta with Easy Bolognese, 102,
Garlic Butter Salmon, 144, 145 103
Garlic Parmesan Pasta with Toasted Sesame Beef with Broccoli, 114,
Black Pepper, 198, 199 115
Goulash, Easy One-Pot Beef, 124, 125 Gyros with Yogurt-Mint Sauce, Easy
gravies Steak, 100, 101
Chicken Meatballs with Marsala
Gravy, 24, 25
Cube Steaks with Easy Gravy, H
122, 123 Halibut Lettuce Wraps with Chipotle
Minute Steaks with Chipotle Cream, 168, 169
Gravy, 110, 111 Halibut Packets with Rosemary,
Pork Tenderloin with Creamy Baked, 166, 167
Mushroom Gravy, 138, 139 hamburgers. See burgers and
Greek Rice Bowls, 228, 229 sandwiches
Greek Stuffed Peppers, 104, 105 Hash, Cheesy Steak and Potato, 82, 83
Green Chicken Enchiladas, 50, 51 Honey-Balsamic Chicken, Sheet Pan,
ground beef 32, 33
Beef and Bean Empanadas, 116, Honey Garlic Steak, 120, 121
117 Honey Hoisin Shrimp, 174, 175
Beef Patty Melts, 88, 89 Honey Lemon Aioli, Shrimp Cakes
Beefy Lasagna Bowls, 90, 91 with, 176, 177
Index ∙ 237

I Mediterranean Meatballs with
Indian Butter Chicken, 68, 69 Tzatziki, 92, 93
Italian Lemon Chicken, 10, 11 Moroccan Meatball Soup, 94, 95
Mediterranean Meatballs with
Tzatziki, 92, 93
K Mexican Chicken with Rice and Corn,
Korean Short Ribs, 130, 131 30, 31
Mexican Rice and Beans, Cheesy,
212, 213
L Minestrone, Hearty, 214, 215
Lasagna Bowls, Beefy, 90, 91 Minute Steaks with Chipotle Gravy,
Lemon and Asparagus, Linguine with, 110, 111
192, 193–194, 195 Miso Cod, Roasted, 162, 163
Lemony Chicken and Rice Soup, Mongolian Beef Bowls, Easy, 128, 129
218, 219 Moroccan Meatball Soup, 94, 95
Lettuce Wraps with Chipotle Cream, mushrooms
Halibut, 168, 169 Chicken Tetrazzini with
Mushrooms and Peas, 42, 43
Mushroom Risotto, 230, 231
M Pork Tenderloin with Creamy
Macaroni and Cheese, Chicken, Mushroom Gravy, 138, 139
60, 61
Maple Soy Scallops, 182, 183
Marinara, Parmesan Chicken Fingers N
with, 58, 59 Niçoise Salad, Salmon, 156, 157
Marsala Gravy, Chicken Meatballs noodles. See pasta
with, 24, 25
meal prep, tips for, 3–7
meatballs O
Chicken Meatball Soup, 26, 27 One-Pot Barbecue Pulled Chicken,
Chicken Meatballs with Marsala 28, 29
Gravy, 24, 25 One-Pot Beef Goulash, Easy, 124, 125

Onions and Peppers, Fried, Chicken Linguine Frittata, 196, 197
Cheesesteaks with, 22, 23 Linguine with Lemon and
Onion Steaks, French, 126, 127 Asparagus, 192, 193–194,
Orange Chicken, 72, 73–74, 75 195
Moroccan Meatball Soup, 94, 95
P Tomato-Basil Pesto, 210,
Packets, Baked Halibut, with 211
Rosemary, 166, 167 Pasta with Easy Bolognese,
Pad Thai, Vegetable, 190, 191 102, 103
Paprika Chicken, 48, 49 Pasta with Sausage and Broccoli,
Parmesan Chicken Fingers with 200, 201
Marinara, 58, 59 Pasta with Scallops and White
Parmesan Pasta with Toasted Black Wine Sauce, 184, 185
Pepper, Garlic, 198, 199 Rigatoni with Blistered Tomatoes
pasta and Spinach, 206, 207
Beefy Lasagna Bowls, 90, 91 Spaghetti with Pink Vodka Sauce,
Bow Tie Carbonara, 208, 209 188, 189
Cheeseburger Noodles with Spicy Pork Noodle Bowls,
Spinach, 108, 109 136, 137
Cheesy Baked Rigatoni with Sweet-and-Sour Chicken with
Chipotle Sausage, 202, 203– Rice Noodles, 38, 39
204, 205 Teriyaki Salmon Ramen Noodles,
Chicken Macaroni and Cheese, 146–148, 147, 149
60, 61 Tuna Couscous Salad, 160, 161
Chicken Meatball Soup, 26, 27 Vegetable Pad Thai, 190, 191
Chicken Tetrazzini with Patty Melts, Beef, 88, 89
Mushrooms and Peas, 42, 43 Peanut Dip, Steak Skewers with,
Easy One-Pot Beef Goulash, 118, 119
124, 125 Peas, Chicken Tetrazzini with
Garlic Parmesan Pasta with Mushrooms and, 42, 43
Toasted Black Pepper, 198, 199 Peas, Creamy Chicken and, 66, 67
Index ∙ 239

Peppers, Chicken Cheesesteaks with R
Fried Onions and, 22, 23 Relish, Roasted Red Pepper, Skirt
Peppers, Greek Stuffed, 104, 105 Steak with, 80, 81
Peppers, Mini, Sweet Sriracha Relish, Sun-Dried Tomato, Skillet
Chicken with, 44, 45 Chicken with, 18, 19–20, 21
Pesto, Fish Salad with, 172, 173 rice
Pesto, Sun-Dried Tomato-Basil, Pasta Cheesy Mexican Rice and Beans,
Salad with, 210, 211 212, 213
Pink Vodka Sauce, Spaghetti with, Cilantro Lime Rice, 216, 217
188, 189 Coconut Rice, 220, 221
Pizza, Buffalo Chicken, 16, 17 Greek Rice Bowls, 228, 229
pork Greek Stuffed Peppers, 104, 105
Bow Tie Carbonara, 208, 209 Hearty Minestrone, 214, 215
Cheesy Baked Rigatoni with Lemony Chicken and Rice Soup,
Chipotle Sausage, 202, 203– 218, 219
204, 205 Mexican Chicken with Rice and
Pasta with Sausage and Broccoli, Corn, 30, 31
200, 201 Mushroom Risotto, 230, 231
Pork Chops with Apple Salsa, Perfect Fried Rice, 222, 223
134, 135 Salmon Taco Bowls, 152, 153
Pork Tenderloin with Creamy Sesame Beef with Broccoli,
Mushroom Gravy, 138, 139 114, 115
Spicy Pork Noodle Bowls, Spanish Rice, 224, 225
136, 137 Spinach and Artichoke Rice Bake,
Sweet-and-Sour Pork, 140, 141 226, 227
Potatoes and Corn, Creamy Fish Thai Chicken Fried Rice with
Chowder with, 164, 165 Basil, 76, 77
Potato Hash, Cheesy Steak and, Roasted Red Pepper Relish, Skirt
82, 83 Steak with, 80, 81
Pot Pie, Easy Chicken, 12, 13 Roasted Red Pepper Salsa, Tuna with,
158, 159

S Orange Sauce, 72, 73
salads Peanut Dip, 118, 119
Chicken and Apple Salad with Roasted Red Pepper Relish,
Fennel, 34, 35 80, 81
Fish Salad with Pesto, 172, 173 Tzatziki Sauce, 92, 93
Pasta Salad with Sun-Dried Yogurt-Mint Sauce, 100, 101
Tomato-Basil Pesto, 210, 211 Yogurt Sauce, 62, 63
Salmon Niçoise Salad, 156, 157 Sausage and Broccoli, Pasta with,
Tuna Couscous Salad, 160, 161 200, 201
salmon Sausage, Chipotle, Cheesy Baked
Cajun Butter Salmon, 150, 151 Rigatoni with, 202, 203–204, 205
Garlic Butter Salmon, 144, 145 Scallops and White Wine Sauce, Pasta
Salmon Niçoise Salad, 156, 157 with, 184, 185
Salmon Taco Bowls, 152, 153 Scallops, Maple Soy, 182, 183
Sweet-and-Sour Baked Salmon, seafood
154, 155 Baked Halibut Packets with
Teriyaki Salmon Ramen Noodles, Rosemary, 166, 167
146–148, 147, 149 Baked White Fish with Parmesan
Salsa, Apple, Pork Chops with, Crust, 170, 171
134, 135 Brown Butter Shrimp, 178, 179
Salsa, Roasted Red Pepper, Tuna with, Cajun Butter Salmon, 150, 151
158, 159 Creamy Fish Chowder with
sandwiches. See burgers and Potatoes and Corn, 164, 165
sandwiches Fish Salad with Pesto, 172, 173
sauces Garlic Butter Salmon, 144, 145
See also gravies Halibut Lettuce Wraps with
Apple Salsa, 134, 135 Chipotle Cream, 168, 169
Garlic and Herb Butter, 106, 107 Honey Hoisin Shrimp, 174, 175
Homemade Teriyaki Sauce, Maple Soy Scallops, 182, 183
147, 148 Pasta with Scallops and White
Honey Lemon Aioli, 176, 177 Wine Sauce, 184, 185
Marinara Sauce, 58, 59 Roasted Miso Cod, 162, 163
Index ∙ 241

Salmon Niçoise Salad, 156, 157 Skewers with Peanut Dip, Steak,
Salmon Taco Bowls, 152, 153 118, 119
Shrimp Cakes with Honey Skillet Chicken with Sun-Dried
Lemon Aioli, 176, 177 Tomato Relish, 18, 19–20, 21
Shrimp Soft Tacos with Spicy Slaw, Chipotle-Lime, Short Rib
Slaw, 180, 181 Tostadas with, 132, 133
Sweet-and-Sour Baked Salmon, Slaw, Spicy, Shrimp Soft Tacos with,
154, 155 180, 181
Teriyaki Salmon Ramen Noodles, soups
146–148, 147, 149 Chicken Meatball Soup, 26, 27
Tuna Couscous Salad, 160, 161 Chicken Tortilla Soup, 46, 47
Tuna with Roasted Red Pepper Coconut Chicken Soup, 70, 71
Salsa, 158, 159 Creamy Fish Chowder with
Sesame Beef with Broccoli, 114, 115 Potatoes and Corn, 164, 165
Shawarma, Sheet Pan Chicken, 62, Easy One-Pot Beef Goulash,
63–64, 65 124, 125
Sheet Pan Chicken Shawarma, 62, Hearty Minestrone, 214, 215
63–64, 65 Lemony Chicken and Rice Soup,
Sheet Pan Honey-Balsamic Chicken, 218, 219
32, 33 Moroccan Meatball Soup, 94, 95
Sheet Pan Parsley Lemon Chicken, Spanish Rice, 224, 225
36, 37 Spinach and Artichoke Rice Bake,
Short Ribs, Korean, 130, 131 226, 227
Short Rib Tostadas with Chipotle- Spinach, Cheeseburger Noodles with,
Lime Slaw, 132, 133 108, 109
shrimp Spinach, Rigatoni with Blistered
Brown Butter Shrimp, 178, 179 Tomatoes and, 206, 207
Honey Hoisin Shrimp, 174, 175 Sriracha Chicken with Mini Peppers,
Shrimp Cakes with Honey Sweet, 44, 45
Lemon Aioli, 176, 177 Stuffed Peppers, Greek, 104, 105
Shrimp Soft Tacos with Spicy Sun-Dried Tomato-Basil Pesto, Pasta
Slaw, 180, 181 Salad with, 210, 211

Sun-Dried Tomato Relish, Skillet Tzatziki, Mediterranean Meatballs
Chicken with, 18, 19–20, 21 with, 92, 93
Sweet-and-Sour Baked Salmon,
154, 155
Sweet-and-Sour Chicken with Rice V
Noodles, 38, 39 vegetarian dishes
Sweet-and-Sour Pork, 140, 141 Cheesy Mexican Rice and Beans,
Sweet Sriracha Chicken with Mini 212, 213
Peppers, 44, 45 Cilantro Lime Rice, 216, 217
Coconut Rice, 220, 221
Garlic Parmesan Pasta with
T Toasted Black Pepper,
Taco Bowls, Salmon, 152, 153 198, 199
Tacos, Steak Street, 86, 87 Hearty Minestrone, 214, 215
Tacos with Spicy Slaw, Shrimp Soft, Linguine Frittata, 196, 197
180, 181 Linguine with Lemon and
Tamale Pie, Chicken, 56, 57 Asparagus, 192, 193–194,
Teriyaki Salmon Ramen Noodles, 195
146–148, 147, 149 Mushroom Risotto, 230, 231
Tetrazzini with Mushrooms and Peas, Pasta Salad with Sun-Dried
Chicken, 42, 43 Tomato-Basil Pesto, 210, 211
Thai Basil Beef, 84, 85 Perfect Fried Rice, 222, 223
Thai Chicken Fried Rice with Basil, Rigatoni with Blistered Tomatoes
76, 77 and Spinach, 206, 207
Tomatoes and Spinach, Rigatoni with Spanish Rice, 224, 225
Blistered, 206, 207 Spinach and Artichoke Rice Bake,
Tortilla Soup, Chicken, 46, 47 226, 227
Tostadas with Chipotle-Lime Slaw, Vegetable Pad Thai, 190, 191
Short Rib, 132, 133 Vodka Sauce, Spaghetti with Pink,
Tuna Couscous Salad, 160, 161 188, 189
Tuna with Roasted Red Pepper Salsa,
158, 159
Index ∙ 243

W Y
White Wine–Braised Chicken Thighs Yogurt-Mint Sauce, Easy Steak Gyros
with Artichokes and Olives, 52, with, 100, 101
53–54, 55 Yogurt Sauce, with Sheet Pan Chicken
White Wine Sauce, Pasta with Shawarma, 62, 63–64, 65
Scallops and, 184, 185
Wraps, Steak Caesar, 112, 113

About the Author
R obin Miller has been a TV personality, food writer, nutritionist,

and spokesperson since 1990, and she is the author of ten other
books, including the New York Times bestseller Quick Fix Meals.
Robin hosted six seasons of Quick Fix Meals on Food Network,
and the entire video library is currently streaming on Discovery+ and
Amazon Prime Video. Robin also hosts dozens of shows for the popular
streaming platform Craftsy, and her content ranges from efficient week-
night cooking to baking like a pro.
Robin writes regular food cover stories for USA Today, the Arizona
Republic, and Mashed. She also posts food content daily and has thou-
sands of recipes on her Robin Miller Cooks blog and website.
Robin has a master’s degree in food and nutrition from New
York University, and she ranks in the top three of famous nutrition-
ists worldwide.
Robin is the proud mom of two young men, and she currently
resides in Newtown, Pennsylvania.

30-Minute Meal Prep 100 Healthy and Delicious Recipes To Eat All Week

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ALSO BY ROBIN MILLER

The Newlywed Cookbook

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Sourcebooks and the colophon are registered trademarks of Sourcebooks.

This publication is designed to provide accurate and authoritative information in regard

Cataloging-­in-­Publication Data is on file with the Library of Congress.

Printed and bound in China.

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INTRODUCTION 1 Sheet Pan Honey-­Balsamic Chicken 33

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PASTA AND RICE 187

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C an this be real? A cookbook that promises

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2 ∙ 30-Minute Meal Prep

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Twenty-Five Strategies for Creating a Well-­A ppointed,

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ingredients out and ready for lasagna, assemble two

DERS, OR THIGHS, DOUBLE THE AMOUNT AND

4 ∙ 30-Minute Meal Prep

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Shredded cheese is an essential time-­saver, but

Meal Prep 101 ∙ 5

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There are many reasons this is an awesome tip.

6 ∙ 30-Minute Meal Prep

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24. PARTY APPETIZERS MAKE GREAT SIDE

DISHES. Stay with me here; this is a useful tip.

Meal Prep 101 ∙ 7

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addition to your regular routine. 15 minutes

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1 (6-ounce) container 1. Cook the biscuits according to the package directions.

12 ∙ 30-Minute Meal Prep

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This recipe recommends a dark Mexican beer for added

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You can make this dish with leftover cooked chicken

16 ∙ 30-Minute Meal Prep

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Instead of a container of refrigerated pizza dough, you can

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sandwiches and paninis.

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If you have an ovenproof skillet, you can transfer the chicken

20 ∙ 30-Minute Meal Prep

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The heat level of the relish

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complete this family favorite.

22 ∙ 30-Minute Meal Prep

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If desired, you can make the meatballs with ground

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Cataloging-in-Publication Data is on file with the Library of Congress.

INTRODUCTION 1 Sheet Pan Honey-Balsamic Chicken 33

Twenty-Five Strategies for Creating a Well-A ppointed,

Shredded cheese is an essential time-saver, but

To save time, feel free to use your favorite store-bought marinara

This is an excellent, gluten-