Ingredients

• 2 teaspoons vegetable oil plus 2 tablespoons, divided
• ½ teaspoon minced fresh ginger
• 4 cloves garlic, finely minced
• ½ cup less sodium soy sauce
• ¼ cup water
• ½ cup brown sugar, packed
• 1 pound flank steak or your favorite cut of beef, thinly sliced
• ⅓ cup cornstarch
• 2 green onions, sliced

Instructions 

1. Slice the flank steak into thin ¼” pieces. Toss with cornstarch, shaking off any excess, and set aside.
2. In a 10-inch skillet, heat 2 teaspoons of oil over medium-low heat. Stir in minced ginger and garlic and cook until fragrant, about one minute.
3. Add soy sauce, water, and brown sugar to the skillet, then bring to a boil. Let it boil for 3-5 minutes until slightly thickened. Transfer to a small bowl and set aside.
4. Heat 1 tablespoon of oil in a separate pan or wok over medium-high heat. Cook the beef in small batches for about 2 minutes. It does not need to be cooked through.
5. Once all of the beef is browned, add the beef and sauce back to the skillet and heat over medium until hot and bubbly.
6. Remove from heat and stir in green onions. Serve with veggies over rice.

Recipe and photo credit: Spend with Pennies

Ingredients

• ½ pound white American cheese
• ¼ cup milk, maybe more if you want it thinner
• 1 tablespoon butter
• 1 4 oz can of green chilies
• ¼ teaspoon cumin
• ¼ teaspoon garlic salt
• .125 tsp cayenne pepper

Instructions

1. Place ½ pound white American cheese, ¼ cup milk, and 1 tablespoon butter in a saucepan over low heat.
2. Heat until melted, stirring frequently.
3. Stir in 1 (4 oz) can of green chiles, ¼ teaspoon cumin, ¼ teaspoon garlic salt, and ? teaspoon cayenne pepper. Remember, it doesn’t take much cayenne.
4. Add more milk, 1 tablespoon at a time, if you want it thinner.
5. Serve immediately with chips, tortillas, and your favorite Mexican dish.

Ingredients

Smash Burger Patties:

• 1 1/2 lbs ground beef, 80/20, divided into 8 portions (3oz each)
• Salt, added to taste
• Black Pepper, added to taste
• Garlic powder, optional, added to taste
• 4 slices medium cheddar cheese, we love thick-sliced

Burger Sauce:

• 1/3 cup mayonnaise
• 1 tsp yellow mustard

Toppings:

• 4 burger buns
• 2 cups iceberg lettuce, shredded
• 1 large tomato, sliced
• 1/2 red onion, sliced into thin rings
• 2 Dill Pickles, cut into 12 slices

Instructions

1. Divide beef into 8 even portions, about 3 oz each. Roll them into balls, then cover and refrigerate while preparing remaining ingredients. The meat must be cold when it hits the grill.
2. Finely shred lettuce. Slice tomatoes, onions, and pickles.
3. Butter and toast buns over medium heat until golden on the buttered side.
4. Increase griddle to medium/high heat. Place 2-4 burger balls onto a hot griddle. Working quickly, place a square of parchment paper over the meat and use a burger press or spatula to firmly smash straight down into a thin patty.
5. Once patties are smashed, peel back and discard parchment paper and season patties with salt, pepper, and garlic powder. Add 1/2 teaspoon of burger sauce. Cook 2 minutes on the first side or until seared and juices start to come to the surface.
6. Flip. Cook another 1 minute. Top half of the patties with sliced cheese and cover cheese with the second patty. Repeat with remaining burgers and transfer them to a platter as they finish cooking.
7. Place sauce on bottom of bun. Top with pickle slices, shredded lettuce, tomato slices, and thin-sliced onion. Add double patty and top with bun.

Ingredients

• 1 tablespoon oil
• 1 tablespoon butter
• 1 medium onion, diced
• 1 teaspoon fresh ginger, finely minced or grated (or use paste)
• 2-3 cloves garlic, finely minced or crushed
• 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks
• 4 tablespoons tomato paste, or 8 oz can of tomato sauce
• 1 tablespoon garam masala
• 1 teaspoon chili powder, or paprika, adjust to taste
• 1 teaspoon Fenugreek powder, but seeds or mustard seeds can be used too, optional
• 1 teaspoon cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream, sub for half & half or yogurt for low fat
• Hot cooked rice and naan for serving

Instructions 

1. Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
2. Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is cooked through.
3. Add the heavy cream and simmer for 8-10 minutes, stirring occasionally. Serve over Basmati rice or with naan.

Ingredients

• 2 cups warm (not hot) water
• 2 packets active dry yeast 3 teaspoons
• 2 tablespoons granulated white sugar
• 2 tablespoons extra-virgin olive oil
• 4 cups all-purpose flour
• 2 teaspoons salt
• Toppings:
  • 8 ounces pizza sauce, jarred or homemade
  • 8 ounces mozzarella cheese, shredded
  • 6 ounces Monterey Jack cheese, shredded
  • pepperoni
  • fresh basil (optional)
  • chopped mushrooms (optional)
  • garlic butter (optional)

Instructions 

1. In a large mixing bowl, pour in the warm (not hot) water
2. Add the active dry yeast and sugar; let sit for 5 minutes until the mixture is frothy.
3. Pour in the olive oil and gently stir with a spatula until combined.
4. Add in the flour and salt; mix with the spatula until a slightly sticky ball forms. Create a dough ball (using a bit more flour if needed)
5. Transfer your dough ball to a floured surface and knead until the dough is smooth.
6. Split the dough in half and roll it into your desired shape. Transfer the dough to two sheet pans sprayed with non-stick cooking spray.
7. Poke holes in the dough with a fork to avoid the crusts puffing up. Meanwhile, preheat the oven to 425°F.
8. Parbake the crusts for about 5 minutes.
9. Remove the par-baked crusts and spread tomato sauce on each. Add your cheese, meats, and veggies on top.
10. Bake for 10 – 13 minutes, until the crust is golden brown and cheese is fully melted.
11. Remove from the oven and brush the crusts with garlic butter.
12. Top with any other toppings you like.