Bulgur salad

photo credit: https://www.onceuponachef.com/recipes/bulgur-salad-with-cucumbers-red-peppers-chick-peas-lemon-and-dill.html

adapted from Joanna Gaines Magnolia Table Volume 2 cookbook

1.5 cups (9.75 oz) bulgur

2 tsp salt

4 T olive oil

1/3 cup green onion, diced

3/4 cup red bell pepper, diced

1.5 cups cucumber, diced

1/4 cup fresh dill, finely chopped

1/3 cup fresh parsley, chopped

15oz can chickpeas, rinsed and drained

6 T fresh lemon juice

1 garlic clove, finely minced

1/2 tsp freshly ground black pepper

1) Place bulgur in a large heatproof bowl with 1 tsp salt and 2 cups boiling water.  Cover bowl tightly with plastic wrap and let sit until all the water has absorbed, 20-25 mins.

2) Add the remaining 1 tsp salt and all of the remaining ingredients.  Stir, taste for seasonings, and add more salt, pepper, or lemon juice if desired.

3) Chill for 1 hr before serving.

Sheet Pan Nachos

 

photo credit: https://www.thecookierookie.com/beef-sheet-pan-nachos-recipe

1 lb ground beef
Trader Joe's Taco Seasoning Mix

1 can black beans, rinsed
shredded cheddar cheese (or can do half cheddar, half Monterrey Jack)
tortilla chips

toppings: green onions, salsa, avocado, pickled jalapeños


Preheat oven to 350 degrees.  Cook ground beef in a frying pan with taco seasoning mix, breaking up into small pieces. Line a cookie sheet with parchment paper and lay out tortilla chips, spreading them in a way that minimizes stacking.  Sprinkle ground beef and black beans on top. Spread cheese on top.  Bake for about 8 minutes.  Serve with toppings.

Note: 1 lb ground beef and 1 can black beans will likely provide enough leftovers for a second night.

Zucchini bread

photo credit: butterwithasideofbread.com/best-ever-zucchini-bread

adapted from Magnolia Table recipe

cooking spray
1 1⁄4 cups vegetable oil
1 cup sugar
4 large eggs
1 tablespoon pure vanilla extract

3 cups all-purpose flour
2 teaspoons ground cinnamon

2 teaspoons baking powder
1 teaspoon baking soda
1⁄2 teaspoon kosher salt
3 cups thickly shredded zucchini (about 2 medium)
1 cup crushed walnuts (about 3 1⁄2 ounces)

Preheat the oven to 350°F. Spray a 9 x 9-inch baking pan lightly with cooking spray.  In a large bowl, whisk together the oil, sugar, eggs, and vanilla until smooth.  In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.

Add the flour mixture to the egg/sugar mixture and mix until just combined.  Wrap the zucchini in a clean kitchen towel and squeeze out any excess liquid. Fold the zucchini and walnuts into the batter.

Pour the batter into the prepared pan and spread it evenly. Bake until a tester inserted in the center
comes out clean, about 50 minutes. Cool on a wire rack until completely cool, about 30 minutes.

Chicken and green veggie soup

photo credit: https://kalynskitchen.com/chicken-soup-with-collard-greens/

recipe adapted from Love, Sweat, Fitness

1 tbsp olive oil
4-6 celery stalks, chopped
6 carrots, chopped
1 onion, diced
1 bunch asparagus, chopped
3 cloves garlic, chopped
Juice of one lemon (2 T lemon juice)
1 small bunch fresh parsley, chopped
2-3 tbsp no-salt seasoning like 21 Salute or Italian seasoning (I used 1/2 tsp pepper, 1/2 tsp onion salt, 1/2 tsp garlic powder,  tsp oregano, 1/2 tsp rosemary, 1/2 tsp chili powder, 1/2 tsp cumin)
6 cups chicken or vegetable broth
1.5 lbs boneless, skinless chicken breasts
1 bunch of collard greens, chopped

1) Turn the Instapot on sauté and add 1 tbsp olive oil.
2) Add the chopped celery, carrots, onion, and asparagus and sauté for about 5 minutes.
3) Add garlic, juice of the lemon, and parsley and stir for an additional minute *note, if you drop the peels of the squeezed lemon in when you cook, it gives it an amazing flavor! Just pull them out when you’re ready to eat.
4) Add all remaining ingredients (except the collard greens) and close it up.
5) Put the nozzle to “sealing” and select “pressure cook” for 8 minutes
6) Vent and remove lid.

7) Add the chopped collard greens and stir them in. Then, close the lid and keep on warm for about 10 minutes, allowing the greens to soften.
8) Remove lid, take out the lemon rinds if you added them and serve.