15 EASY Healthy Freezer Meals | Meal Prep Ideas
Recipes in this Video
The Pork Tenderloin Sheet Pan is a quintessential American dish, reflecting the trend of one-pan meals that are both convenient and flavorful. This dish allows for easy preparation and cleanup, making it a popular choice for busy families. The combination of tender pork and roasted vegetables showcases the comfort of home cooking, and it has become a staple in many households, adaptable with various seasonings and sides.
Ingredients
- ●pork tenderloin
- ●olive oil
- ●garlic
- ●rosemary
- ●thyme
- ●salt
- ●black pepper
- ●carrots
- ●potatoes
- ●onions
- ●bell peppers
- ●balsamic vinegar
- ●mustard
- ●honey
- ●paprika
Instructions
- 1Preheat oven to 425°F (220°C).
- 2Pat the pork tenderloin dry with paper towels and season with salt and black pepper.
- 3In a small bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, mustard, honey, and paprika to create a marinade.
- 4Coat the pork tenderloin with the marinade and let it sit for 15-30 minutes.
- 5While the pork marinates, chop carrots, potatoes, onions, and bell peppers into bite-sized pieces.
- 6Spread the chopped vegetables on a large sheet pan and drizzle with olive oil, salt, and pepper; toss to coat.
- 7Place the marinated pork tenderloin in the center of the sheet pan with the vegetables.
- 8Roast in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- 9Stir the vegetables halfway through roasting for even cooking.
- 10Remove from the oven and let the pork rest for 5-10 minutes before slicing.
- 11Serve the sliced pork tenderloin alongside the roasted vegetables.
Ingredient Alternatives
pork tenderloin
Healthier: chicken breast
Cheaper: pork loin
Chicken breast is leaner, while pork loin is a more economical cut.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point, while canola oil is more budget-friendly.
balsamic vinegar
Healthier: red wine vinegar
Cheaper: apple cider vinegar
Red wine vinegar offers a similar tang, while apple cider vinegar is often less expensive.
honey
Healthier: maple syrup
Cheaper: sugar
Maple syrup provides a unique flavor, while sugar is a cost-effective sweetener.
Techniques
Equipment
Also Known As
Pork tenderloin is a popular cut in American cuisine, known for its tenderness and mild flavor. Sheet pan dinners have gained popularity for their convenience, allowing for a complete meal to be cooked in one go. This dish is perfect for busy weeknights, offering a balanced meal of protein and vegetables, and can easily be adapted with seasonal produce or different herbs and spices.
Ingredients
- ●pork tenderloin
- ●potatoes
- ●carrots
- ●olive oil
- ●garlic
- ●rosemary
- ●thyme
- ●salt
- ●black pepper
- ●onion
- ●bell pepper
- ●balsamic vinegar
- ●mustard
- ●paprika
- ●lemon juice
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Prepare a large baking sheet with parchment paper or a light coating of oil.
- 3Trim the pork tenderloin of excess fat and silver skin.
- 4Season the pork tenderloin with salt, black pepper, garlic, and herbs.
- 5Place the seasoned pork in the center of the baking sheet.
- 6Chop the potatoes and carrots into even pieces and add them around the pork.
- 7Drizzle olive oil over the vegetables and season with salt, pepper, and paprika.
- 8Slice the onion and bell pepper, then add them to the sheet pan.
- 9In a small bowl, mix balsamic vinegar, mustard, and lemon juice; brush this mixture over the pork.
- 10Roast in the preheated oven for 25-30 minutes, until the pork reaches an internal temperature of 145°F (63°C).
- 11Stir the vegetables halfway through roasting for even cooking.
- 12Remove the pan from the oven and let the pork rest for 5-10 minutes before slicing.
- 13Serve the sliced pork alongside the roasted vegetables.
Ingredient Alternatives
pork tenderloin
Healthier: chicken breast
Cheaper: pork loin
Chicken breast is leaner, while pork loin is a less expensive cut.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point, while canola oil is often cheaper.
balsamic vinegar
Healthier: red wine vinegar
Cheaper: apple cider vinegar
Red wine vinegar has a similar flavor profile, while apple cider vinegar is more economical.
potatoes
Healthier: sweet potatoes
Cheaper: russet potatoes
Sweet potatoes offer more nutrients, while russets are often cheaper.
Techniques
Equipment
Also Known As
Moroccan Style Chicken, often prepared in a tagine, reflects the rich culinary heritage of Morocco, where spices and slow cooking create deeply flavorful dishes. Traditionally enjoyed during family gatherings and celebrations, this dish showcases a blend of sweet and savory elements, typical in Moroccan cuisine. Today, it has found a place in global kitchens, appreciated for its aromatic spices and comforting nature.
Ingredients
- ●chicken
- ●onion
- ●garlic
- ●ginger
- ●cinnamon
- ●cumin
- ●coriander
- ●paprika
- ●saffron
- ●chickpeas
- ●carrots
- ●dried apricots
- ●almonds
- ●chicken broth
- ●olive oil
- ●fresh cilantro
Instructions
- 1Heat olive oil in a large tagine or Dutch oven over medium heat until shimmering.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- 4Add chicken pieces, browning on all sides for 6-8 minutes.
- 5Sprinkle in cinnamon, cumin, coriander, and paprika, stirring to coat the chicken evenly.
- 6Pour in chicken broth and bring to a simmer.
- 7Add chopped carrots, chickpeas, and dried apricots to the pot.
- 8Cover and reduce heat to low, cooking for 30-40 minutes until chicken is tender.
- 9Stir in toasted almonds and fresh cilantro just before serving.
- 10Serve hot with couscous or bread to soak up the sauce.
Ingredient Alternatives
dried apricots
Healthier: fresh apricots
Cheaper: raisins
Fresh apricots provide a lighter taste, while raisins are more economical.
chicken broth
Healthier: vegetable broth
Cheaper: water with seasoning
Vegetable broth adds flavor without meat, while water reduces costs.
almonds
Healthier: walnuts
Cheaper: sunflower seeds
Walnuts are healthier and sunflower seeds are budget-friendly.
saffron
Healthier: turmeric
Cheaper: paprika
Turmeric provides color and health benefits, while paprika is more affordable.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb ground beef
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tbsp fresh ginger, grated
- ●2 tbsp curry powder
- ●1 tsp cumin
- ●1/2 tsp turmeric
- ●1/2 tsp chili powder
- ●1 can (14 oz) diced tomatoes
- ●1 cup beef broth
- ●1 cup frozen peas
- ●2 tbsp vegetable oil
- ●Salt to taste
- ●Pepper to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large skillet over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for an additional minute.
- 4Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned.
- 5Sprinkle in the curry powder, cumin, turmeric, and chili powder, stirring to coat the beef evenly.
- 6Pour in the diced tomatoes and beef broth, bringing the mixture to a simmer.
- 7Reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.
- 8Stir in the frozen peas and cook for another 5 minutes until heated through.
- 9Season with salt and pepper to taste.
- 10Serve hot, garnished with fresh cilantro.
Equipment
Ingredients
- ●4 cod fillets (about 6 oz each)
- ●2 tablespoons olive oil
- ●1 lemon (zested and juiced)
- ●1 teaspoon black pepper
- ●1 teaspoon garlic powder
- ●1 teaspoon onion powder
- ●1/2 teaspoon salt
- ●1 cup cherry tomatoes
- ●1 cup asparagus, trimmed
- ●1/2 teaspoon red pepper flakes (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a small bowl, mix together the olive oil, lemon zest, lemon juice, black pepper, garlic powder, onion powder, and salt.
- 3Place the cod fillets on a large sheet pan and drizzle half of the lemon pepper mixture over the fish.
- 4In a separate bowl, toss the cherry tomatoes and asparagus with the remaining lemon pepper mixture until well coated.
- 5Arrange the vegetables around the cod fillets on the sheet pan.
- 6If using, sprinkle red pepper flakes over the vegetables for added spice.
- 7Bake in the preheated oven for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.
- 8Remove from the oven and let it rest for a few minutes before serving.
- 9Serve the cod with the roasted vegetables on the side.
Equipment
Ingredients
- ●2 cups chickpeas, cooked
- ●2 large potatoes, diced
- ●1 large onion, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 can (14 oz) diced tomatoes
- ●1 cup coconut milk
- ●2 tbsp tikka masala spice blend
- ●2 tbsp vegetable oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp turmeric
- ●1/2 tsp cumin
- ●1/2 tsp coriander
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large pan over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4Add the diced potatoes to the pan and stir well to coat with the onion mixture.
- 5Sprinkle in the tikka masala spice blend, salt, black pepper, turmeric, cumin, and coriander. Stir to combine.
- 6Pour in the diced tomatoes and coconut milk, mixing everything together.
- 7Bring the mixture to a simmer, then cover and cook for about 15-20 minutes, or until the potatoes are tender.
- 8Add the cooked chickpeas and stir gently to combine. Cook for an additional 5 minutes to heat through.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh cilantro.
Equipment
Shakshuka is a popular dish in Middle Eastern and North African cuisines, traditionally served for breakfast or brunch. It consists of poached eggs in a spicy tomato sauce, often enjoyed with bread for dipping. The dish has gained international popularity, often featured in cafes and restaurants around the world. Its origins are debated, with claims from various countries including Tunisia and Israel.
Ingredients
- ●eggs
- ●tomatoes
- ●onions
- ●bell peppers
- ●garlic
- ●spices
- ●olive oil
- ●fresh herbs
Instructions
- 1Heat olive oil in a skillet over medium heat.
- 2Add chopped onions and bell peppers; sauté until soft.
- 3Stir in minced garlic and spices; cook until fragrant.
- 4Add diced tomatoes and simmer until sauce thickens.
- 5Make wells in the sauce and crack eggs into each well.
- 6Cover and cook until eggs are set to your liking.
- 7Garnish with fresh herbs and serve hot.
Ingredient Alternatives
eggs
Healthier: tofu
Cheaper: eggs
Tofu is lower in cholesterol and can be a budget-friendly protein alternative.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point and is nutritious, while vegetable oil is often cheaper.
Techniques
Equipment
Origin is debated among several cultures.
Also Known As
Bang Bang Salmon is a modern American dish inspired by Asian flavors, particularly the use of sweet chili sauce and sriracha. It embodies a fusion of tastes that appeal to contemporary palates, making it a popular choice for dinner parties and weeknight meals. The dish showcases the versatility of salmon, a staple in American cuisine, while also allowing for variations based on personal taste preferences. Today, it's enjoyed in many households across the U.S., often served with rice or vegetables.
Ingredients
- ●salmon fillets
- ●mayonnaise
- ●sweet chili sauce
- ●sriracha
- ●lime juice
- ●garlic
- ●green onions
- ●cilantro
- ●salt
- ●black pepper
- ●olive oil
- ●bread crumbs
- ●paprika
- ●ginger
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Line a baking sheet with parchment paper.
- 3In a bowl, combine mayonnaise, sweet chili sauce, sriracha, lime juice, minced garlic, and ginger to make the sauce.
- 4Place the salmon fillets on the prepared baking sheet, skin-side down.
- 5Season the salmon with salt and black pepper.
- 6Spread the sauce generously over each salmon fillet.
- 7In a separate bowl, mix bread crumbs, paprika, and chopped green onions.
- 8Sprinkle the bread crumb mixture over the sauce on the salmon.
- 9Drizzle olive oil over the bread crumbs to help them brown.
- 10Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
- 11Remove from the oven and let it rest for a few minutes.
- 12Garnish with chopped cilantro before serving.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
sweet chili sauce
Healthier: homemade chili sauce
Cheaper: ketchup + sugar
Homemade sauce can reduce sugar and cost.
sriracha
Healthier: hot sauce
Cheaper: red pepper flakes
Hot sauce can provide similar heat with less cost.
salmon fillets
Cheaper: tilapia
Tilapia is a more affordable fish option.
Techniques
Equipment
Lemon Pepper Chicken is a popular dish in American cuisine, often enjoyed for its bright, zesty flavor. It is commonly served at family dinners and gatherings, making it a favorite for both casual and festive occasions. The combination of lemon and pepper enhances the natural taste of the chicken, making it a versatile dish that pairs well with various sides.
Ingredients
- ●chicken
- ●lemon juice
- ●black pepper
- ●olive oil
- ●garlic
- ●salt
Instructions
- 1Preheat the grill or oven to medium-high heat.
- 2In a bowl, mix lemon juice, olive oil, minced garlic, salt, and black pepper.
- 3Coat the chicken pieces in the marinade and let sit for at least 30 minutes.
- 4Place the chicken on the grill or in the oven.
- 5Cook until the chicken is golden brown and reaches an internal temperature of 165°F.
- 6Serve hot, garnished with lemon slices.
Ingredient Alternatives
chicken
Healthier: turkey
Cheaper: chicken thighs
Turkey is leaner, while chicken thighs are often more affordable.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point, while vegetable oil is usually cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup uncooked rice
- ●2 cups vegetable broth
- ●1 can black beans, drained and rinsed
- ●1 cup corn kernels (fresh or frozen)
- ●1 cup diced tomatoes
- ●1/2 cup diced bell pepper
- ●1/2 cup diced red onion
- ●1 tsp garlic powder
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 avocado, sliced
- ●1/4 cup fresh cilantro, chopped
- ●Lime wedges for serving
Instructions
- 1Rinse the uncooked rice under cold water until the water runs clear.
- 2In a medium saucepan, combine the rinsed rice and vegetable broth. Bring to a boil over medium-high heat.
- 3Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- 4In a large mixing bowl, combine the black beans, corn, diced tomatoes, bell pepper, red onion, garlic powder, cumin, chili powder, salt, and black pepper. Mix well.
- 5Once the rice is cooked, fluff it with a fork and add it to the mixing bowl with the vegetable mixture. Stir until everything is well combined.
- 6Taste and adjust seasoning if necessary.
- 7Serve the taco rice in bowls, topped with sliced avocado and fresh cilantro.
- 8Garnish with lime wedges on the side for squeezing over the dish.
Equipment
Originating from the diverse culinary landscape of Morocco, this chickpea stew reflects the country's rich history of spices and flavors. Traditionally enjoyed during family gatherings, it serves as a nourishing meal that highlights the use of legumes and vegetables. Today, Moroccan chickpea stew has found a place in kitchens around the world, celebrated for its hearty nature and adaptability.
Ingredients
- ●chickpeas
- ●onion
- ●garlic
- ●carrot
- ●celery
- ●bell pepper
- ●tomatoes
- ●vegetable broth
- ●cumin
- ●coriander
- ●paprika
- ●cinnamon
- ●olive oil
- ●lemon juice
- ●parsley
- ●salt
- ●black pepper
Instructions
- 1Soak chickpeas overnight in water and drain.
- 2Heat olive oil in a large pot over medium heat until shimmering.
- 3Add chopped onion, garlic, carrot, and celery; sauté until softened, about 5-7 minutes.
- 4Stir in diced bell pepper and cook for another 3-4 minutes.
- 5Add soaked chickpeas, diced tomatoes, and vegetable broth to the pot.
- 6Season with cumin, coriander, paprika, cinnamon, salt, and black pepper; stir to combine.
- 7Bring to a boil, then reduce heat and simmer for 30-40 minutes until chickpeas are tender.
- 8Stir in lemon juice and adjust seasoning if necessary.
- 9Garnish with chopped parsley before serving.
- 10Serve hot with crusty bread or over rice.
Ingredient Alternatives
vegetable broth
Healthier: homemade vegetable broth
Cheaper: water + bouillon cubes
Using homemade broth can reduce sodium and enhance flavor.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is often less expensive and has a neutral flavor.
parsley
Healthier: cilantro
Cheaper: green onions
Green onions can provide a similar fresh flavor at a lower cost.
Techniques
Equipment
Also Known As
Pomodoro sauce is a classic Italian tomato sauce that is simple yet flavorful, often used in pasta dishes.
Ingredients
- ●2 tbsp olive oil
- ●1 medium onion, finely chopped
- ●2 cloves garlic, minced
- ●1 can (28 oz) crushed tomatoes
- ●1 tsp sugar
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1/4 cup fresh basil, chopped
- ●1 tsp dried oregano
Instructions
- 1Heat olive oil in a large saucepan over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 4Pour in the crushed tomatoes and stir to combine.
- 5Add sugar, salt, black pepper, and red pepper flakes (if using).
- 6Bring the sauce to a simmer, then reduce heat to low.
- 7Let the sauce simmer for about 20-30 minutes, stirring occasionally.
- 8Stir in the fresh basil and dried oregano just before serving.
- 9Taste and adjust seasoning if necessary.
- 10Serve over pasta or as a base for other dishes.
Equipment
Ingredients
- ●2 cups diced tomatoes
- ●1 cup chopped bell peppers
- ●1 cup chopped zucchini
- ●1 cup chopped carrots
- ●1/2 cup chopped onion
- ●3 cloves garlic, minced
- ●2 tablespoons olive oil
- ●1 teaspoon dried basil
- ●1 teaspoon dried oregano
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon red pepper flakes (optional)
- ●1 tablespoon balsamic vinegar
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add chopped onions and garlic, sauté until onions are translucent.
- 3Stir in the bell peppers, zucchini, and carrots; cook for about 5-7 minutes until they begin to soften.
- 4Add the diced tomatoes, basil, oregano, salt, black pepper, and red pepper flakes (if using).
- 5Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally.
- 6Stir in the balsamic vinegar and cook for an additional 5 minutes.
- 7Remove from heat and stir in fresh parsley before serving.
- 8Serve over your choice of pasta.
Equipment
Ingredients
- ●1 lb chicken breast, cut into bite-sized pieces
- ●1 lb gnocchi
- ●2 cups broccoli florets
- ●1 cup cherry tomatoes, halved
- ●3 tbsp olive oil
- ●2 lemons (zest and juice)
- ●4 cloves garlic, minced
- ●1 tsp dried oregano
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the chicken, gnocchi, broccoli, and cherry tomatoes.
- 3In a separate bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper.
- 4Pour the lemon mixture over the chicken and gnocchi, and toss to coat evenly.
- 5Spread the mixture in a single layer on a large sheet pan.
- 6Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the gnocchi are golden brown.
- 7If using, sprinkle the grated Parmesan cheese over the top and return to the oven for an additional 5 minutes.
- 8Remove from the oven and let cool for a few minutes before serving.
- 9Garnish with additional lemon zest or parsley if desired.
Equipment
Ingredients
- ●1 lb ground chicken
- ●1 tbsp vegetable oil
- ●1/2 cup diced onion
- ●2 cloves garlic, minced
- ●1/2 cup diced bell pepper
- ●1/4 cup soy sauce
- ●2 tbsp fish sauce
- ●1 tbsp brown sugar
- ●1 tbsp lime juice
- ●1 tsp red chili flakes
- ●1/4 cup chopped fresh cilantro
- ●1 head of butter lettuce, leaves separated
Instructions
- 1Heat the vegetable oil in a large skillet over medium heat.
- 2Add the diced onion and sauté until translucent, about 3-4 minutes.
- 3Stir in the minced garlic and diced bell pepper, cooking for an additional 2 minutes.
- 4Add the ground chicken to the skillet, breaking it apart with a spatula, and cook until browned, about 5-7 minutes.
- 5In a small bowl, mix together the soy sauce, fish sauce, brown sugar, lime juice, and red chili flakes.
- 6Pour the sauce over the cooked chicken mixture and stir to combine, cooking for another 2-3 minutes until heated through.
- 7Remove from heat and stir in the chopped cilantro.
- 8To serve, spoon the chicken mixture into the lettuce leaves, creating wraps.
- 9Enjoy the wraps fresh, garnished with additional cilantro if desired.
Equipment
Mulligatawny Soup traces its roots to colonial India, where it was adapted from traditional South Indian dishes. Originally a pepper water, it evolved to include various ingredients like lentils and meat, reflecting the fusion of Indian and British culinary practices. Today, it is enjoyed globally, with numerous variations, often served as a comforting meal in homes and restaurants alike.
Ingredients
- ●onions
- ●carrots
- ●celery
- ●garlic
- ●ginger
- ●curry powder
- ●red lentils
- ●chicken or vegetable broth
- ●coconut milk
- ●apple
- ●lemon juice
- ●cilantro
- ●salt
- ●pepper
- ●cooked chicken or tofu
- ●rice
Instructions
- 1Heat oil in a large pot over medium heat until shimmering
- 2Add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes
- 3Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant
- 4Add curry powder; cook for an additional minute to toast the spices
- 5Pour in broth and bring to a boil
- 6Stir in red lentils and diced apple; reduce heat and simmer for 20-25 minutes until lentils are tender
- 7Blend the soup with an immersion blender until smooth
- 8Stir in coconut milk and cooked chicken or tofu; heat through
- 9Season with lemon juice, salt, and pepper to taste
- 10Serve hot, garnished with fresh cilantro and a side of rice
Ingredient Alternatives
coconut milk
Healthier: light coconut milk
Cheaper: whole milk
Light coconut milk reduces calories while maintaining creaminess.
red lentils
Healthier: green lentils
Cheaper: split peas
Green lentils are often less expensive and more widely available.
chicken
Healthier: tofu
Cheaper: beans
Tofu offers a plant-based protein alternative.
curry powder
Healthier: homemade curry blend
Cheaper: turmeric + cumin
Homemade blends can be fresher and cheaper.
Techniques
Equipment
Also Known As
Other Takes on Pork
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간장+설탕만! 초간단 돼지고기 장조림 레시피
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無駄なし！まかない道場（MAKANAI DOUJYOU)
Pork Siomai with Quail Egg | How To Make Pork Siomai #ShopeeTagToWin
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Pork siomai by Filipino food creations/How to make Pork siomai/Siomai Recipe
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