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Asian Glazed Chicken Wing Skillet

Crispy chicken wings coated in a sweet and savory Asian-inspired glaze.

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1. Pat dry 1.5 lb chicken wings, separate at joints. 2. Heat 1.5 tbsp olive oil in large skillet over medium-high heat until shimmering. 3. Add wings in single layer without crowding. Brown 6-7 minutes per side until golden and internal temp 175°F. Remove wings and set aside. 4. In same skillet, add 3 cloves minced garlic and 1 tbsp grated ginger. Sauté 1 minute until fragrant. 5. Stir in 0.25 cup soy sauce, 0.25 cup honey, and 1 tbsp rice vinegar. Bring to simmer and cook 2 minutes until sauce thickens and coats spoon. 6. Return wings to skillet, toss to coat in glaze and heat through 2 minutes. 7. Finish with 2 tbsp chopped green onions.

Classic, Dairy-Free, High Protein

Quick and Easy

Sesame Chicken inspired by @cookinginthemidwest

Sticky sesame chicken with a glossy sweet-savory sauce and crispy edges. Inspired by @cookinginthemidwest, this is the version you’ll actually make—not just save.

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1. Heat pan to medium-high. Add peanut oil. 2. Cut chicken into bite-sized pieces. Pat dry. Toss with cornstarch, salt, pepper, garlic powder, and onion powder. 3. Cook chicken in a single layer. Let it brown before stirring. Cook until golden and internal temperature reaches 165°F. Remove. 4. Lower heat to medium. Add garlic. Cook 30 seconds. 5. Add honey, soy sauce, vinegar, ketchup, and sesame oil. Simmer 2–3 minutes. 6. Stir in slurry. Simmer until thick and glossy. 7. Return chicken. Toss until coated. 8. Finish with green onions and sesame seeds.

Classic

Budget Friendly, Quick and Easy

Leftover Pulled Pork Nachos

Pulled pork nachos with melted cheddar and barbecue sauce.

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1. Preheat oven to 375°F. 2. Spread 6 oz tortilla chips evenly on a baking sheet. 3. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 4. Add 2 cups shredded pulled pork in a single layer. Cook 3-4 minutes until warmed and edges brown. 5. Stir in 0.5 cup barbecue sauce. Simmer 2-3 minutes until sauce thickens and coats pork. 6. Evenly distribute pork over tortilla chips. 7. Sprinkle 1.5 cups shredded cheddar cheese evenly over pork and chips. 8. Bake 8-10 minutes until cheese melts and bubbles. 9. Remove from oven and finish with 0.25 cup chopped fresh green onions sprinkled on top.

Classic, Gluten-Free

Budget Friendly

Pulled Pork Loaded Baked Potatoes

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1. Preheat oven to 400°F. 2. Pierce 4 medium baking potatoes with a fork. Bake directly on oven rack 45-55 minutes until tender when pierced. 3. Meanwhile, heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 4. Add 2 cups shredded pulled pork in a single layer. Cook 3-4 minutes until warmed and edges brown. 5. Stir in 0.5 cup barbecue sauce. Simmer 2-3 minutes until sauce thickens and coats pork. 6. When potatoes are done, cut a slit on top and gently squeeze to open. 7. Divide pork mixture evenly over potatoes. 8. Top each with 0.5 cup shredded cheddar cheese and 0.25 cup sour cream. 9. Finish with 2 tbsp chopped fresh green onions sprinkled on top.

Classic

Budget Friendly, Kid Friendly, One Pot, Quick and Easy

Ground Beef Ramen Bowls

Ground beef ramen bowls with mushrooms and broth finished with green onions.

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1. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and let it shimmer. 2. Add 1 lb ground beef, patted dry, in a single layer. Cook without stirring for 3-4 minutes until browned on one side. Stir and cook until no pink remains and internal temperature reaches 160°F. Drain excess fat. 3. Add 1 cup sliced mushrooms and 2 cloves minced garlic. Cook over medium heat for 4-5 minutes until mushrooms are softened. 4. Stir in 4 cups beef broth, 3 tbsp soy sauce, 1 tbsp grated ginger, and 1 tsp sugar. Bring to a simmer. 5. Add 4 packages ramen noodles (discard seasoning packets). Cook 3-4 minutes until noodles are tender. 6. Remove from heat and finish with 2 tbsp sliced green onions.

Classic, Gluten-Free

Budget Friendly

Loaded Baked Potatoes with Ground Beef and Cheese

Baked potatoes filled with ground beef and melted cheddar for an easy and filling dinner.

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1. Preheat oven to 400°F. 2. Prick 4 large potatoes with fork. Place directly on oven rack. Bake 45-60 minutes until tender when pierced with fork. 3. Meanwhile, heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 4. Add 1 lb ground beef, patted dry. Cook 6-8 minutes, breaking apart, until browned and no pink remains. Internal temp 160°F, firm texture. Drain fat. 5. Stir in 1 tsp onion powder and 0.5 tsp salt. Cook 1 minute. 6. Remove potatoes from oven. Cut each in half lengthwise. Scoop some flesh out to create a small cavity. 7. Fill potato cavities with ground beef mixture. Top each with 0.25 cup shredded cheddar cheese. 8. Return to oven for 5 minutes until cheese melts and bubbles. 9. Finish with 2 tbsp chopped fresh green onion sprinkled over top.

Classic, Dairy-Free

Leftover Ground Beef Rice Bowls

Leftover ground beef cooked with vegetables and sauce served over rice for an easy dinner.

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1. Heat a large skillet over medium-high heat until hot and dry. 2. Add 1 tbsp olive oil and swirl until shimmering. 3. Add 2 cups shredded leftover ground beef in a single layer. Cook undisturbed 2 minutes until edges brown, then stir and cook 1 more minute to heat through. 4. Add 1 cup diced bell pepper and 1 cup diced onion. Cook over medium heat 4-5 minutes until vegetables soften and onion is translucent. 5. Stir in 2 tbsp soy sauce and 1 tsp grated fresh ginger. Cook 2 minutes until sauce thickens and coats the beef and vegetables. 6. Serve beef mixture over 3 cups cooked white rice. 7. Finish with chopped green onions sprinkled on top.

Classic, Gluten-Free

Budget Friendly, Kid Friendly, Quick and Easy

Leftover Ground Beef Nacho Bake

Tortilla chips topped with leftover ground beef, salsa, and melted cheddar baked until bubbly.

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1. Preheat oven to 400°F. 2. Heat a large skillet over medium-high heat until hot and dry. 3. Add 1 tbsp olive oil and swirl until shimmering. 4. Add 2 cups shredded leftover ground beef in a single layer. Cook undisturbed 2 minutes until edges brown, then stir and cook 1 more minute to heat through. 5. Add 1 cup diced onion and 1 cup diced bell pepper. Cook over medium heat 4-5 minutes until vegetables soften and onion is translucent. 6. Stir in 1 cup salsa and 1 tsp chili powder. Simmer 3 minutes until sauce thickens and coats beef mixture. 7. In a 9x9 inch baking dish, spread 4 cups tortilla chips evenly. 8. Spoon beef mixture over chips and sprinkle 1.5 cups shredded cheddar cheese evenly on top. 9. Bake 10 minutes until cheese melts and bubbles. 10. Remove from oven and finish with fresh chopped green onions sprinkled over the top.

Classic, Sugar-Free

Budget Friendly, Quick and Easy

Steak Ramen Soup

Sliced steak served in hot broth with ramen noodles, mushrooms, and green onions for an easy dinner.

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1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering. 2. Pat 1 lb steak thinly sliced dry. Add to pot in a single layer. Sear 2 minutes per side until browned and internal temperature reaches 130°F. Remove steak and set aside. 3. Add 1 cup sliced mushrooms and 1 cup sliced green onions (white parts) to pot. Cook over medium heat until mushrooms soften, about 4 minutes. 4. Pour in 6 cups beef broth and bring to a boil. 5. Add 2 packages ramen noodles (discard seasoning packets). Cook 3-4 minutes until noodles are tender. 6. Return steak to pot. Stir in 2 tbsp soy sauce and 1 tsp grated fresh ginger. 7. Simmer 2 minutes until flavors combine. 8. Remove from heat. Finish with 0.25 cup chopped fresh cilantro.

Classic, Dairy-Free

Meal Prep Friendly, Quick and Easy

Steak Fried Rice

Seared steak cooked with rice, scrambled eggs, peas, onion, soy sauce, and green onions.

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1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. 2. Pat 1 lb steak diced dry. Add to skillet in a single layer. Sear 2-3 minutes until browned and internal temperature reaches 130°F. Remove steak and set aside. 3. Add 1 cup diced onion and 1 cup frozen peas to skillet. Cook over medium heat until onions are translucent and peas heated through, about 4 minutes. 4. Push vegetables to side. Add 2 beaten eggs to empty side of skillet. Scramble eggs until just set, about 2 minutes. 5. Add 3 cups cooked cold rice to skillet. Stir to combine all ingredients. 6. Stir in 3 tbsp soy sauce and cooked steak. Cook 2-3 minutes until rice is heated through and sauce coats ingredients. 7. Remove from heat. Finish with 2 tbsp chopped green onions.