EASY KOSHER MEAL PREP // COOK WITH ME SUNDAY NIGHT!!
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4 recipes
veganplant-basedgluten-free
Hummus has its roots in the Levant region, particularly Lebanon, where it is a staple in many households. Traditionally served as a mezze, it brings people together, often enjoyed with pita bread or fresh vegetables. Today, hummus has gained international popularity, with countless variations and flavors appearing worldwide.
Ingredients
- ●chickpeas
- ●tahini
- ●lemon juice
- ●garlic
- ●olive oil
- ●cumin
- ●salt
- ●water
- ●paprika
- ●fresh parsley
Instructions
- 1Soak chickpeas in water overnight.
- 2Drain and rinse chickpeas, then place in a pot with fresh water.
- 3Bring to a boil, then reduce heat and simmer until tender, about 1-1.5 hours.
- 4Drain the chickpeas and reserve some cooking liquid.
- 5In a food processor, combine chickpeas, tahini, lemon juice, garlic, and cumin.
- 6Blend until smooth, adding reserved cooking liquid as needed to reach desired consistency.
- 7Season with salt to taste and blend again.
- 8Transfer hummus to a serving bowl.
- 9Drizzle olive oil on top and sprinkle with paprika.
- 10Garnish with chopped parsley before serving.
sesamegluten
Ingredients
- ●2 cups cooked, shredded kosher chicken
- ●1 cup frozen mixed vegetables
- ●1/2 cup diced onion
- ●1/2 cup diced carrots
- ●1/2 cup diced celery
- ●1/4 cup all-purpose flour
- ●1 cup chicken broth
- ●1/2 cup milk
- ●1 tsp dried thyme
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 pre-made kosher pie crust
- ●1 egg (for egg wash)
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large skillet, sauté the onion, carrots, and celery over medium heat until softened, about 5 minutes.
- 3Add the frozen mixed vegetables and cook for an additional 2 minutes.
- 4Sprinkle the flour over the vegetable mixture and stir to combine, cooking for 1 minute.
- 5Gradually add the chicken broth and milk, stirring constantly until the mixture thickens, about 3-5 minutes.
- 6Stir in the shredded chicken, thyme, garlic powder, salt, and pepper. Remove from heat.
- 7Roll out the pie crust and place it in a pie dish.
- 8Pour the chicken mixture into the pie crust, spreading it evenly.
- 9Cover with another layer of pie crust, sealing the edges and cutting slits for steam to escape.
- 10Brush the top crust with beaten egg for a golden finish.
- 11Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- 12Let cool for 10 minutes before serving.
Equipment
large skilletpie dishrolling pinmixing bowlmeasuring cupsmeasuring spoons
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 cup dried green or brown lentils
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●2 medium carrots, diced
- ●2 celery stalks, diced
- ●1 can (14.5 oz) diced tomatoes
- ●4 cups vegetable broth
- ●1 tsp dried thyme
- ●1 tsp smoked paprika
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 tbsp olive oil
- ●1 cup kale, chopped (optional)
Instructions
- 1Rinse the lentils under cold water and set aside.
- 2In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- 3Add the minced garlic and sauté for an additional minute until fragrant.
- 4Stir in the lentils, diced tomatoes (with their juice), vegetable broth, thyme, smoked paprika, black pepper, and salt.
- 5Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the lentils are tender.
- 6If using kale, stir it in during the last 5 minutes of cooking to wilt it down.
- 7Taste and adjust seasoning if necessary before serving.
- 8Serve hot, garnished with fresh herbs if desired.
Equipment
large potcutting boardknifemeasuring cupsmeasuring spoons
paleo
Ingredients
- ●2 lbs boneless, skinless chicken breasts
- ●1/2 cup buffalo sauce
- ●1 cup cauliflower rice
- ●1 cup broccoli florets
- ●1/2 cup diced onion
- ●1/2 cup diced bell pepper
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup chopped green onions (for garnish)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large pot, boil the chicken breasts until fully cooked, about 15-20 minutes. Drain and shred the chicken.
- 3In a large mixing bowl, combine the shredded chicken, buffalo sauce, cauliflower rice, broccoli, onion, bell pepper, garlic powder, onion powder, salt, and black pepper. Mix well.
- 4Transfer the mixture to a greased 9x13 inch casserole dish, spreading it evenly.
- 5Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 6Remove the foil and bake for an additional 10-15 minutes, until the casserole is heated through and the edges are slightly crispy.
- 7Remove from the oven and let it cool for a few minutes.
- 8Garnish with chopped green onions before serving.
Equipment
large potmixing bowl9x13 inch casserole dishaluminum foil
🌶️🌶️🌶️Medium
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