Let's Meal Prep Venison Burrito Bowls, Wine & Mushroom Chicken, Korean Ground Chicken #mealprep
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Recipes in this Video
3 recipes
Ingredients
- ●1 lb ground venison
- ●1 cup cooked brown rice
- ●1 can black beans, drained and rinsed
- ●1 cup corn, frozen or canned
- ●1 cup diced tomatoes
- ●1/2 cup diced red onion
- ●1/2 cup diced bell pepper
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 avocado, sliced
- ●1/4 cup fresh cilantro, chopped
- ●1 lime, cut into wedges
Instructions
- 1In a large skillet over medium heat, add the ground venison and cook until browned, about 5-7 minutes.
- 2Add the diced red onion and bell pepper to the skillet and sauté for another 3-4 minutes until softened.
- 3Stir in the cumin, chili powder, garlic powder, salt, and black pepper, mixing well to combine.
- 4Add the diced tomatoes, black beans, and corn to the skillet, stirring to combine all ingredients.
- 5Cook for an additional 5 minutes, allowing the flavors to meld together.
- 6In serving bowls, layer the cooked brown rice as the base.
- 7Top the rice with the venison mixture evenly across the bowls.
- 8Garnish each bowl with sliced avocado and chopped cilantro.
- 9Serve with lime wedges on the side for squeezing over the top.
Equipment
large skilletserving bowlscutting boardknife
🌶️🌶️🌶️Low
Ingredients
- ●4 boneless, skinless chicken breasts
- ●2 cups mixed wild mushrooms, sliced
- ●1 cup dry white wine
- ●1/2 cup chicken broth
- ●1/2 cup heavy cream
- ●2 tbsp olive oil
- ●2 cloves garlic, minced
- ●1 tsp fresh thyme, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- 4Add the sliced wild mushrooms to the skillet and cook until they are tender and browned, about 5-6 minutes.
- 5Pour in the white wine and chicken broth, scraping the bottom of the skillet to deglaze. Bring to a simmer and let it reduce by half, about 5 minutes.
- 6Stir in the heavy cream and thyme, and let the sauce simmer for another 3-4 minutes until it thickens slightly.
- 7Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat through.
- 8Garnish with fresh parsley before serving.
Equipment
large skilletmeasuring cupsmeasuring spoonscutting boardknife
Ingredients
- ●1 lb ground chicken
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tbsp gochujang (Korean chili paste)
- ●2 cloves garlic, minced
- ●1 tsp ginger, minced
- ●1 tbsp brown sugar
- ●1/2 tsp black pepper
- ●2 green onions, chopped
- ●1 tbsp vegetable oil for cooking
Instructions
- 1In a bowl, combine ground chicken, soy sauce, sesame oil, gochujang, minced garlic, minced ginger, brown sugar, and black pepper. Mix well until all ingredients are evenly incorporated.
- 2Heat vegetable oil in a large skillet over medium heat.
- 3Add the chicken mixture to the skillet and cook, breaking it apart with a spatula, until the chicken is fully cooked and no longer pink, about 5-7 minutes.
- 4Stir in the chopped green onions and cook for an additional 1-2 minutes until they are slightly wilted.
- 5Taste and adjust seasoning if necessary, adding more soy sauce or gochujang for extra flavor.
- 6Remove from heat and let it cool slightly before serving.
- 7Serve the Korean-style ground chicken over rice or in lettuce wraps for a fresh touch.
Equipment
large skilletmixing bowlspatula
🌶️🌶️🌶️Low
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