WTF ( What Types of Fuel) Do I Eat Between Christmas & New Years
3 Step Sweet Potato
Turkey Chili
Total Time 40 minutes
INGREDIENTS
1 tablespoon oil
1 yellow onion, sliced
1 1/2 lbs. ground turkey
2 tablespoons chili powder
2 tablespoons taco seasoning
3 sweet potatoes, chopped into small pieces
3 cloves garlic
2 cups water
2–3 cups broth (start with 2)
1 14-ounce can black beans
1/4 teaspoon cayenne for spice (more to taste!)
INSTRUCTIONS
Heat the oil over medium high heat in a heavy, deep pot. Add the onion, turkey, 1 tablespoon chili powder, and 1 tablespoon taco seasoning. Add water as needed to keep the turkey moist and moving around in the pan. When the turkey is browned and crumbled and the onions are soft, remove from the pan and set aside.
Add the sweet potatoes to the same pot with the remaining spices and stir to combine. When the sweet potatoes have browned just slightly, add the garlic, water, and broth. Bring to a low boil and simmer for 10 minutes or so, until the sweet potatoes are very soft. Using an immersion blender, puree the mixture until it reaches your desired consistency (you can also transfer to a regular blender and puree that way).
Add the browned turkey, black beans, and cayenne – stir to combine.
Skillet Greek Lemon Chicken + Orzo
Ingredients:
Chicken
1 1/2 pounds boneless skinless chicken thighs
1 tablespoon olive oil
Zest of a lemon
3 tablespoons lemon juice
2 cloves garlic grated or minced
2 teaspoons dried oregano rubbed between the palms of your hands
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
Kosher salt and fresh ground black pepper to taste
Rice
1 tablespoon olive oil
1/2 cup diced yellow onion
3 cloves garlic grated or minced
2 teaspoons dried oregano rubbed between the palms of your hands
1 teaspoon dried dill
1 cup orzo
2 cups low sodium chicken broth
Instructions
Place the chicken thighs in a freezer bag or medium sized bowl. In a small bowl whisk together the remaining chicken ingredients and pour over the chicken thighs. Massage the marinade into the chicken, cover and refrigerate for at least 30 minutes.
Preheat oven to 350° F.
Heat a couple teaspoons of olive a large oven safe skillet over medium-high heat, swirl to coat the bottom. Add the chicken thighs being careful not to crowd them and cook for 4-6 minutes, flipping them over half way through the cooking time. Remove the chicken from the skillet onto a plate, it should not be fully cooked.
Lower the heat to medium and add a tablespoon of olive oil to the skillet, swirl to coat the bottom. Add in the onion and sauté 2 minutes. Add in the garlic, oregano and dill and sauté another 30 seconds. Stir the orzo into the mixture and then pour in the chicken broth. Bring to a boil then cover with a lid or foil and put it in the preheated oven.
Cook the orzo for 5 minutes then remove it from the oven and nestle the chicken into it. Cover and bake another 10-15 minutes or until liquid is absorbed, orzo is tender and chicken is cooked through. Squeeze fresh lemon juice over everything and garnish with chopped flat leaf parsley and fresh dill if desired.
30 Minute Beef & Broccoli
Ingredients:
1 pound flank steak
2 tablespoons olive oil divided
3-4 cups broccoli florets see note
Sauce ingredients:
1/2 cup low-sodium soy sauce
1/2 cup water
1/2 teaspoon apple cider vinegar or rice vinegar
1/2 teaspoon toasted sesame oil see note
1/4 cup (packed) brown sugar
3 tablespoons cornstarch
1 teaspoon grated fresh ginger
4 cloves garlic minced
1/4 teaspoon crushed red pepper flakes or more, to taste
Instructions
Prep everything ahead of time as the actual cooking part goes very quickly. To prep the steak, trim off any fat and slice it across the grain into very thin bite-size pieces. Add the sauce ingredients to a bowl and whisk together thoroughly.
Add 1 tablespoon of the olive oil to a large skillet over high heat. Let the pan heat up for a few minutes (oil should be shimmering).
Add the broccoli and cook for 4-5 minutes, tossing/stirring often (it'll be tender-crisp). Transfer it to a plate.
Add the remaining tablespoon of olive oil to the skillet. Add the beef in a single layer (just sort of "sprinkle" it into the pan ensuring it's spread out a bit) and don't touch it for a minute. Stir/flip it with cooking tongs and cook it for another minute or so. It cooks fast and will easily overcook and become tough. Leaving it a bit rare at this stage is ideal.
Add the broccoli back to the pan and pour the sauce in. Stir/toss until coated and the sauce has thickened (about 1-3 minutes). Take the skillet off the heat and serve immediately.
Air Frier Turkey & Brie Sandwich
INGREDIENTS
2 slices sourdough bread
2 sprays avocado oil spray
½ tablespoon Dijon mustard
3 ounces turkey cold-cut meat
3 slices brie cheese
3 slices thinly sliced apple
1 drizzle honey
½ cup arugula
½ teaspoon extra virgin olive oil
1 pinch salt and pepper
** Options put sides of sweet potato fries, HIPPEAS, fruit, etc.
INSTRUCTIONS
Preheat your air fryer. Spray each slice of bread on one side with avocado oil spray. Place the sprayed side down of one piece and evenly spread the mustard on it. Next, add the turkey on top. Then, add the brie, apple slices and a drizzle of honey.
Top the sandwich with the other piece of bread (sprayed side up). Air fry at 350 degrees F for 3 minutes. Then, flip and cook for another 2-4 minutes. All air fryers are different and all breads toast differently so keep an eye on the sandwich.
While the sandwich is cooking, combine arugula with olive oil and salt and pepper in a small bowl until coated.
When the sandwich is done, remove the top piece of bread, add the arugula and put the bread back on top. Cut the sandwich in hal