WHAT YOU NEED:
Boneless Skinless Chicken Thighs
Trader Joe's Caramelized Onion Dip
Jasmine Rice (I use Trader Joe's Frozen Microwaveable)
Romaine Lettuce
Red and Orange Bell Peppers
Cucumber
Red Onion
​Grape Tomatoes
Feta Cheese

Seasonings:
Olive Oil
Salt
Pepper
Paprika
Italian Seasoning
Onion Powder
Garlic Powder

Cut chicken thighs into bit size pieces. 
Toss with olive oil and seasonings.
Air fry for 9-10 minutes, until cooked through. 
    If you don't have an air-fryer, pan-fry.
While chicken cooks, chop veggies for salad and prepare rice.
Add a big scoop of dip to your bowl & enjoy!

WHAT YOU NEED:
-Ground Chicken (or Turkey)
-Bag of Coleslaw Mix
-Jasmine Rice (or Cauliflower Rice for lower calories)
-Sesame Oil
-Soy Sauce
-Sriracha 
-Honey
-Scallions to top!

Seasonings:
-Salt
-Pepper
-Ginger Powder
-Garlic Powder
-Onion Powder

Spray pan with olive oil spray over medium heat.
Add ground chicken to pan with salt, pepper, ginger powder, garlic powder and onion powder.
Mix and cook until almost done.
Add coleslaw mix and drizzle with sesame oil, sriracha & a good amount of soy sauce.
Mix with chicken until cooked down and chicken is cooked through.
Add to bowl with rice, a drizzle of honey and chopped scallions to taste!
​Enjoy

WHAT YOU NEED:
-Uncooked Tortilla
-Egg
-Chili Onion Crunch
-Scallions
-Shredded Cheese
-Avocado
-Everything But The Bagel Seasoning
-Mayonaise 
-Sriracha 

​Sauté chopped scallions and chili onion crunch with olive oil in a pan over medium heat.
Whisk one egg with a splash of water and add to pan.
Place tortilla on top. 
Once the egg moves with the tortilla, flip them together.
Add shredded cheese, avocado, everything but the bagel seasoning and sriracha mayo to one half.
Fold tortilla and cut in half.
​Enjoy!

WHAT YOU NEED:
-1/2 Block of Firm Tofu
-Udon Noodles
-White Miso Paste
-Toasted Sesame Oil
-Soy Sauce
-Yuzu Juice 
-Zucchini 
-Mushrooms
-Scallions
-Egg
-Chili Onion Crunch
-Nori Komi Furikake Seasoning
​
Mix Miso, Sesame Oil, Soy Sauce and a splash of Yuzu Juice in a bowl. See photos below for approximate measurements. 

Pat down tofu with paper towels and cut into cubes.
Mix half of your tofu into sauce.
​     -Save the rest of your tofu in a sealed container in the fridge for 3-5 days. I like to marinate my leftover tofu with this same sauce for another time.
Heat a tablespoon of olive oil over medium heat and place tofu into pan.
     -For this step, avoid pouring tofu straight from bowl because you want the tofu as dry as possible! 
While tofu gets crispy on one side, prepare veggies.
Chop zucchini, mushrooms and scallions into bite sizes.
Add zucchini and mushrooms to pan with some cooking spray.
Flip tofu and toss in scallions.
Whisk an egg with a splash of water and salt.  
Add more cooking spray and pour egg scramble into pan with veggies and tofu. 

Scramble up the egg while being careful to keep tofu in tact.
Add your udon noodles to the same pan with more soy sauce, chili onion crunch and Furikake seasoning.
Stir everything together and enjoy!

WHAT YOU NEED:
-Salmon
-Farfalle 
-Garlic (I use 1 frozen cube)
-Zucchini 
-Sweet Onion
-Corn 
-Scallions
-Heirloom Tomato
-Burrata
-Grated Parmesan 
-Fresh Basil 
-Lemon

Seasoning:
-Olive Oil
-Salt
-Oregano
-Paprika

Boil a pot of water for pasta and cook accordingly.
Cube salmon filet and coat with olive oil, salt and paprika.
Slice onion, scallions and zucchini.
Chop tomato.
In a pan, sauté garlic in olive oil and add onions and zucchini.
Caramelize with salt, and if you want you can add a splash of balsamic vinegar.
Toss in scallions and corn.
Add salmon seasoned side down and flip until fully cooked.
Once salmon and veggies are done, add your chopped tomato and oregano.
Drain pasta and add to your pan with grated parmesan.
Top with the filling of your burrata, lemon zest and fresh basil.
​Enjoy!

WHAT YOU NEED: 

For Soup
-Manischewitz Matzo Ball & Soup Mix
-Chicken Broth (I like to use Bone Broth for extra nutrients and flavor!)
-Carrot
-Sweet Onion
-Scallions
-Angel Hair Pasta

For Croutons
-French or Sourdough Bread
-1/2 Tbsp. Butter
-1 Tbsp. Olive Oil
-Frozen Garlic Cube

​Seasoning:
-Parsley
-Salt

Prepare Matzo Ball mix and soup as instructed on box.
While mix cools in fridge and soup boils, chop sweet onion, scallions and carrot.
Season onion and carrot with parsley, basil & oregano.
Once Matzo mix is ready to be formed into balls, form & carefully drop into water with seasoned onions and carrot.
Add in about 2 cups of chicken broth.

While waiting for Matzo balls to expand, cut bread into croutons.
Microwave butter, olive oil & garlic cube for 10 seconds.
Stir in parsley, salt, & bread pieces.
Air fry or toast for about 5 minutes or until desired crispiness. 

Once Matzo balls have expanded, add angel hair pasta to soup.
Cook for another few minutes then add scallions. Leave some scallions raw for topping.
Top soup with croutons & scallions & enjoy!

WHAT YOU NEED:
-1 Tortilla (I use Mission Burrito Flour Tortilla)
-2 Eggs
-Potatoes (I use frozen Kroger Roasted Red Skin Potatoes)
-Shredded Cheddar
-Bacon
-Dijon Mustard
-Mayonnaise 

Seasoning:
-Trader Joe's 21 Seasoning Salute 
-Salt
-Butter

Cook about 5-6 potatoes as instructed on bag. I like to air fry for about 8 minutes.
Butter pan over medium heat and cook bacon until crispy. I like to slice bacon into smaller pieces first. 
Whisk 2 eggs with a splash of water and add to pan with bacon.
Salt and season eggs and then lightly push back and forth in pan to scramble without breaking apart.
Warm tortilla up either on dry pan or I use my panini press.
Add cheese to tortilla, then your egg scramble, then potatoes.
Spread mustard & mayo together on top of egg pile.
Roll up your burrito & enjoy!

WHAT YOU NEED:
-Jasmine Rice (I use frozen from Trader Joe's)
-2 Eggs
-Scallions
-Crimini Mushrooms
-Soy Sauce
-Avocado

Seasoning:
-21 Seasoning Salute
-Salt
-Parsley
​-Everything but the Bagel Seasoning

Chop scallions & mushrooms. I use about 2 scallion leaves & 2 whole crimini mushrooms.
Prepare jasmine rice with salt & parsley.
Scramble 2 eggs with a splash of water & 21 Seasoning Salute.

Heat olive oil spray over medium heat in frying pan. 
Sauté veggies with salt for about a minute, add more olive oil spray & pour scrambled eggs into pan.
Scramble eggs until cooked through, turn stovetop off & add rice & soy sauce.
Top with avocado & Everything but the Bagel Seasoning & enjoy!

WHAT YOU NEED:
-Frozen Dumplings (I use Trader Joe's Chicken Cilantro Mini Wontons)
-Udon Noodles
-Tofu (I like soft for soup)
-Crimini Mushrooms
-Scallions
-Chicken Broth

Boil 2 cups chicken broth in large pot.
Cut tofu and mushrooms into bite sized pieces and chop scallions. I use about 1/4 cup of each. 
Toss frozen dumplings, noodles, tofu and mushrooms into broth.
Cook for as long as your dumplings need to be done, tossing scallions in for the last couple minutes. 
I top my soup with Furikake Japanese Seasoning!