Recipe Box

yummy ways to use your box
Jul
19

 

Fajitas
Ingredients
For Fajitas Seasoning
  • 1 tbsp Chili Powder
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 1/2 tsp Paprika
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Cumin
  • pinch Red Pepper Flakes optional
For Fajitas
  • 1 lb bell peppers, any color sliced
  • 1 red onion sliced thin
  • Oil for cooking
  • 1 lb favorite protein cooked
For Serving
  • Lettuce Wraps
  • Sides such as sour cream, salsa, guacamole
Instructions
  1. In a small bowl, whisk together all of the fajita seasoning ingredients. Set aside.
  2. In a hot cast iron skillet or fry pan, add 1-1/2 tsp of oil and the sliced red onions. Cook for 3 minutes.
  3. Add all of the sliced peppers and cook until tender and charred. Remove from the pan. Add protein to warm up.

  4. Create wraps with lettuce wraps by adding some of everything including sour cream, salsa, guacamole, etc.

Recipe Notes

Recipe from: https://theveglife.com/vegan-fajitas/


Jul
19

Zucchini Pizza Boats
Ingredients
  • 1 lb zucchini
  • 1 Tbsp olive oil
  • 1 clove garlic finely minced
  • Salt and freshly ground black pepper
  • 1 cup marinara sauce
  • 1 1/2 cups shredded mozzarella cheese 6 oz
  • 1/3 cup finely shredded parmesan cheese 1.4 oz
  • 1/2 cup mini pepperoni slices or other favorite protein
  • any other favorite pizza toppings
  • 2 Tbsp chopped dried oregano
Instructions
  1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a Silpat liner, set aside.


  2. Cut each zucchini into halves through the length (if they don't lie flat trim a thin portion from bottoms so that they will lie mostly flat. Pat insides dry with paper towels (cut portion). Align on prepared baking sheet.


  3. In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Sprinkle with salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges uncoated. Sprinkle tops evenly with mozzarella cheese then with parmesan cheese. Top with pepperoni slices and any other toppings (placing them more near centers as the cheese will melt and spread).


  4. Bake in preheated oven 12 - 18 minutes (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).


  5. Remove from oven and sprinkle with chopped fresh oregano. Serve warm.

Recipe Notes

Recipe from: https://www.cookingclassy.com/zucchini-pizza-boats/


Jul
19

Potato and Pepper Breakfast Scramble
Ingredients
  • 1 lb potato
  • 1/2 lb sweet bell peppers
  • 1/2 small onion
  • 2 cloves garlic
  • 2 pastured eggs
  • 1/2 avocado
  • Red chili flakes optional
  • Black pepper and sea salt
  • Oil of choice
Instructions
  1. Chop up potato, peppers, onion, and garlic. Stick potatoes in a bowl and microwave for 3 minutes to soften.

  2. Heat up some olive oil in a pan and cook potatoes, peppers, onions, and garlic until onions are translucent and veggies get a little bit soft.

  3. Crack an egg in the pan and mix around until cooked (if you prefer, you can scramble the egg beforehand). 

  4. Top with pepper, red chili flakes, and sliced avocado.

Recipe Notes

Recipe from http://www.kalememaybe.com/kalememaybe/2015/8/18/potato-and-pepper-breakfast-scramble-with-avocado


Jul
19

Szechuan-style Chinese Yard Long Beans
Ingredients
  • 1 bunch yard long beans cleaned and chopped into about 4 inch pieces
  • 6 cloves garlic peeled and minced
  • 1 tsp. chili garlic sauce or more or less to taste
  • 2 tbs. oil of choice for stir frying
  • sea salt to taste
  • generous splash of soy sauce
Instructions
  1. In dry pan, fry long beans for 8 to ten minutes until they become somewhat blackened. Remove beans from pan.
  2. Add oil, garlic and chili garlic sauce to pan. Saute for a minute until garlic aroma becomes noticeable.
  3. Add long beans back to pan and mix with fried garlic sauce. Add salt and splash of soy sauce. Cover to warm thoroughly. Serve.
Recipe Notes

Recipe from: http://weirdcombinations.com/2009/06/szechuan-style-chinese-long-beans/


Jul
13

 

Taco Stuffed Bell Peppers
Ingredients
  • 4 bell peppers colors of choice
  • 3/4 cup shredded cheese of choice
  • 1 lb lean ground beef or chicken
  • 1/2 onion minced
  • 1 tablespoon olive oil or oil of choice
  • 1 packet taco seasoning see note below to make your own blend
  • 1 cup water
Optional Toppings:
  • 1 cup chopped lettuce
  • 1/2 cup chopped tomato
  • sliced jalapeños
  • 1 lime cut into wedges
  • sour cream or plain Greek yogurt
  • fresh avocado of guacamole
  • fresh minced cilantro
  • shredded cheddar or pepper jack cheese
Instructions
  1. Pre-heat oven to 400F.
  2. Slice each bell pepper in half. Remove stem and seeds. Place peppers on sheet pan and bake for 10-12 minutes.
  3. While the peppers are roasting, Brown onion in 1 tablespoons oil in a large heavy-duty pan. When the onion starts to brown, add the ground meat. Crumble and stir meat for 2-3 minutes or until brown. Add taco seasoning and stir for 2 minutes. Next add 1 cup of water and simmer mixture for 2-3 minutes. Remove from heat.
  4. Fill each bell pepper with about 1/2 cup of taco meat mixture (or until full). Top with a sprinkle of cheese and return to oven to bake for 20 minutes.
  5. Remove from oven and serve with topping options on the side or assemble the toppings yourself. To store, place in an airtight container for 4-5 days in the fridge. Microwave for 2 minutes and top with fresh topping to serve. Enjoy!
Recipe Notes

You can use a taco seasoning packet to brown the beef or make your own homemade blend if you have all the spices on hand. To make enough taco seasoning for this recipe, combine 1 Tbsp. Chili Powder 1/4 tsp. Garlic Powder, 1/4 tsp. Onion Powder, 1/4 tsp. Crushed Red Pepper Flakes, 1/4 tsp. Dried Oregano, 1/2 tsp. Paprika, 1 1/2 tsp. Ground Cumin, 1 tsp. Sea Salt, /2 tsp. Black Pepper, 1 tsp cornstarch or arrowroot powder

 

Recipe from Gimmie Delicious


Welcome! We are a Private Membership Association. Feel free to browse our products. If you would like to join for only $1 per week ($52 per year), click here!
Dismiss