242 Cal PREP TIME:15 mins COOK TIME:5 mins TOTAL TIME:20 mins

YIELD: 4

INGREDIENTS

• 1/4 cup low sodium soy sauce or use gf soy sauce*
• 1 cup chicken broth*
• 1 tablespoon cornstarch
• 2 tablespoons mirin
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• 1 tablespoon canola oil divided
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 pound chicken breast, sliced very thinly
• 2 cups zucchini, cut 1/4 inch thick half moons (from 1 large zucchini)
• sesame seeds and scallion for garnish, if desired

INSTRUCTIONS

• In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
• In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
• Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
• Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
• Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.

prep time 10 minutes  cook time 20 minutes  total time 30 minutes  servings 6  calories 375 kcal

INGREDIENTS

• 1 pound ground turkey or chicken
• 2 green onions, finely chopped
• 1 clove garlic, minced or grated
• 1 teaspoon Worcestershire sauce
• kosher salt and pepper
• 2 tablespoons sesame oil, or extra virgin olive oil
• 2 medium shallots, finely chopped
• 2 red or orange bell peppers sliced
• 1 inch fresh ginger, grated
• 2-3 tablespoons Thai red curry paste
• 1 can (14 ounce) full-fat coconut milk
• 2 tablespoons low sodium soy sauce
• 1 tablespoon fish sauce
• 1/4 cup fresh cilantro or basil, roughly chopped
• toasted coconut and steamed rice, for serving

SPICY LIME MANGO

• 1 mango, diced
• 1 jalapeńo or red Fresno pepper, seeded and chopped
• juice and zest from 1 lime

INSTRUCTIONS

1. 1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment. 2. Add the chicken, green onions, garlic, Worcestershire sauce, and a pinch each of salt and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through. 3. Meanwhile, heat the sesame oil in a large skillet over medium heat. Add the shallots, bell peppers, and ginger. Cook until the fragrant and the peppers softened, 5-8 minutes. Season with salt and pepper. 4. Stir in the curry paste and cook until fragrant, about 1 minute. Add the coconut milk, soy sauce, and fish sauce. Stir to combine, bring the mixture to a boil. Add the meatballs and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. 5. In a small bowl, combine the mango, jalapeño, lime zest, and lime juice. 6. Serve the meatballs and sauce over bowls of rice topped with toasted coconut, spicy mango, and additional herbs.

RECIPE NOTES

To Freeze the Meatballs: Bake as directed, then freeze on a parchment lined baking sheet in a single layer for 2 hours. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge or simmer in curry sauce over low heat for 20 minutes, until thawed.

To Freeze the Meatballs in the Sauce: Spoon the meatballs and curry sauce into a freezer-safe container. Freeze for up to 3 months. To serve, thaw overnight in the fridge, then warm on the stove until heated through, about 15 minutes.

Prep Time:10 MINS Cook Time:4 HRS Total Time:4 HRS 10 MINS Cal 565

Ingredients

• 4 boneless skinless chicken breasts, salted and peppered if desired.
• 10.5 oz. cream of chicken soup
• 8 oz. sour cream, (equivalent to 1 cup)
• 6 oz. box stuffing mix
• ¾ cup chicken broth
• 2 cups green beans, fresh or frozen
• 1 cup baby carrots

• 1/2 cup onions, diced
• 1/2 cup celery, diced
• 1/4 cup dried cranberries
• 1/2 cup crumbled sausage, (cooked or raw)
• 2 teaspoons dry rosemary

Instructions

1. Place the chicken on the bottom of the crock pot and sprinkle with salt and pepper if desired.
2. In a large bowl, mix together the soup, sour cream, stuffing, and *half* of the broth. Layer the stuffing mix over the chicken.
3. To keep the vegetables separate from the stuffing, place a layer of foil over the stuffing, then place your vegetables on top of the foil.  Poke holes on the bottom of the foil to allow the moisture to circulate instead of collecting on the top of the foil.  You can also layer the vegetables right on top of the stuffing if you’d prefer.
4. Cook on high for 4 hours, or on low for 6-7. 
5. Before eating, check on the stuffing. If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.

Recipe Notes

• I personally like to stir the stuffing mixture occasionally to gauge the moisture level, but this isn’t necessary.
• If the stuffing seems too moist for your liking, leave the lid off the crock pot for the last 30-40 minutes of cooking, or until your desired consistency is achieved. You can also pop it in the oven to firm it up a bit if needed. (I never need to, but people’s texture preferences vary.)