Freezer Meals! Healthy Meal Prep - Freezer Dinners! - Mind Over Munch
Recipes in this Video
Berry BBQ Chicken is a delightful American dish that combines the sweetness of berries with the smoky flavor of grilled chicken. This dish is especially popular during summer barbecues and family gatherings, celebrating the season's fresh produce. Variations abound, with some recipes incorporating different types of berries or additional spices, making it a versatile choice for any cook.
Ingredients
- ●chicken breasts
- ●mixed berries
- ●bbq sauce
- ●olive oil
- ●garlic
- ●onion
- ●salt
- ●black pepper
- ●fresh herbs
- ●lemon juice
- ●mustard
- ●honey
- ●red pepper flakes
- ●balsamic vinegar
- ●cornstarch
Instructions
- 1Marinate chicken breasts in olive oil, garlic, salt, and pepper for at least 30 minutes.
- 2Preheat grill to medium-high heat.
- 3Grill chicken for 6-7 minutes per side until cooked through and juices run clear.
- 4In a saucepan, combine mixed berries, bbq sauce, lemon juice, and honey over medium heat.
- 5Simmer berry mixture for 10-15 minutes until thickened, stirring occasionally.
- 6Remove chicken from grill and let rest for 5 minutes.
- 7Brush chicken with the berry bbq sauce before serving.
- 8Serve chicken topped with additional berry sauce and fresh herbs.
Ingredient Alternatives
bbq sauce
Healthier: homemade tomato sauce
Cheaper: ketchup
Homemade sauce can reduce sugar and preservatives.
mixed berries
Healthier: fresh blueberries
Cheaper: frozen berries
Frozen berries are often more affordable and still nutritious.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is less expensive and has a neutral flavor.
fresh herbs
Healthier: dried herbs
Cheaper: no herbs
Dried herbs are more affordable and have a longer shelf life.
Techniques
Equipment
Also Known As
Corn salad, a vibrant dish often enjoyed in the summer months, showcases the sweet, juicy kernels of fresh corn. This dish is popular at barbecues and picnics, celebrating the bounty of seasonal produce. Its refreshing taste and colorful presentation make it a favorite for gatherings. Variations abound, with some adding beans, cheese, or different herbs, reflecting regional preferences and personal touches.
Ingredients
- ●fresh corn
- ●red bell pepper
- ●green onions
- ●cilantro
- ●lime juice
- ●olive oil
- ●salt
- ●black pepper
Instructions
- 1Shuck and remove kernels from fresh corn cobs.
- 2Dice red bell pepper into small pieces.
- 3Chop green onions finely.
- 4Roughly chop fresh cilantro leaves.
- 5In a large bowl, combine corn, bell pepper, green onions, and cilantro.
- 6In a separate bowl, whisk together lime juice and olive oil.
- 7Pour the dressing over the salad mixture.
- 8Season with salt and black pepper to taste.
- 9Toss everything together until well combined.
- 10Let the salad sit for 10 minutes to allow flavors to meld.
- 11Serve chilled or at room temperature.
Ingredient Alternatives
fresh corn
Healthier: frozen corn
Cheaper: canned corn
Frozen corn maintains flavor and nutrients, while canned is budget-friendly.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil is healthier, while vegetable oil is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●4 large potatoes
- ●6 slices of bacon
- ●1/2 cup shredded cheddar cheese
- ●1/4 cup sour cream
- ●2 green onions, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Wash and scrub the potatoes, then pierce them several times with a fork.
- 3Wrap each potato in aluminum foil and place them directly on the oven rack.
- 4Bake the potatoes for about 45-60 minutes, or until they are tender when pierced with a fork.
- 5While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
- 6Once the potatoes are done, remove them from the oven and let them cool slightly.
- 7Carefully unwrap the foil and cut each potato in half lengthwise.
- 8Scoop out some of the potato flesh into a bowl, leaving a small border around the skin.
- 9Mash the scooped potato with the cooked bacon (chopped), cheddar cheese, sour cream, salt, and pepper until well combined.
- 10Spoon the mixture back into the potato skins and top with additional cheese if desired.
- 11Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes until heated through and cheese is melted.
- 12Garnish with chopped green onions before serving.
Equipment
Ingredients
- ●2 cups black beans, cooked
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●2 jalapeños, diced (seeds removed for less heat)
- ●1 tsp cumin
- ●1 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●1/4 cup fresh cilantro, chopped
- ●1 lime, juiced
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and diced jalapeños, cooking for an additional 2-3 minutes.
- 4Add cooked black beans, cumin, smoked paprika, salt, and black pepper to the skillet.
- 5Stir to combine and cook for about 5-7 minutes, allowing the flavors to meld.
- 6Remove from heat and stir in lime juice and chopped cilantro.
- 7Taste and adjust seasoning if necessary.
- 8Serve warm as a side dish or as a filling for tacos or burritos.
Equipment
Ingredients
- ●2 cups corn kernels (fresh or frozen)
- ●1 cup green peas (fresh or frozen)
- ●1 cup cherry tomatoes, halved
- ●1/4 cup fresh cilantro, chopped
- ●2 tablespoons olive oil
- ●1 teaspoon garlic, minced
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon red pepper flakes (optional)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add minced garlic and sauté for about 1 minute until fragrant.
- 3Stir in the corn kernels and cook for 3-4 minutes until they start to soften.
- 4Add the green peas and continue to sauté for another 2-3 minutes.
- 5Add the halved cherry tomatoes and cook for an additional 2 minutes until they are slightly softened.
- 6Season the mixture with salt, black pepper, and red pepper flakes (if using).
- 7Remove from heat and stir in the chopped cilantro.
- 8Serve warm as a side dish or light main course.
Equipment
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