goodmeal02

INGREDIENTS MARINADE 1/4 cup brown sugar ($0.16) 3 Tbsp soy sauce ($0.26) 2 cloves garlic ($0.16) 1 Tbsp fresh ginger, grated ($0.05) Freshly cracked pepper ($0.05) 1 Tbsp cooking oil ($0.04) CHICKEN 8 boneless, skinless chicken thighs (about 1.75 lbs total) ($7.10) 1/2 Tbsp cooking oil ($0.02) GARNISHES (OPTIONAL) 2 green onions ($0.17) 1 tsp sesame seeds ($0.07) INSTRUCTIONS Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigera...

Ingredients 4 cloves garlic minced 1 tablespoon low-sodium soy sauce 1/4 cup honey juice of 1 lime, about 1 1/2 tablespoons pinch of salt 1/2 teaspoon fresh ground black pepper 2 teaspoons Sriracha dry seasoning, more or less to taste (or substitute your favorite seasoning blend) 1 3/4 to 2 pounds boneless, skinless chicken thighs (about 8 thighs) (chicken breasts work well too but need to cook longer) 1/2 tablespoon olive oil 1/4 teaspoon crushed chili pepper flakes (optional) chopped fresh parsley for garnish sliced lime wedges for serving Instructions Combine the garlic, soy sauce, honey, lime juice, salt and black pepper in a small bowl. Stir to combine, set aside. Sprinkle both sides of the chicken thighs with the dry Sriracha seasoning blend. In a large non-stick skillet over medium-high heat, add the olive oil and heat until shimmering. Once...

INGREDIENTS 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix 1 (14.5-ounce) can diced tomatoes 1 cup low-sodium chicken broth, plus more as needed 2 teaspoons chili powder 2 teaspoons salt 1 teaspoon ground cumin 1 (15-ounce) can black beans, drained and rinsed 1 cup uncooked brown rice 1 cup frozen corn kernels Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce INSTRUCTIONS Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered with liquid, adding additional broth as needed. Cover and cook on the LOW setting for 3 to 4 hours. Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 to 4 hours more. Check the rice periodically in the last h...

Ingredients 2 Tbsp. olive oil divided 1 lb. chicken cut into ½-inch pieces 12 oz. andouille link sausage cut into ½-inch slices 1 ½ tsp. salt divided ¾ tsp. pepper divided 2 cups sweet onion finely chopped 1 cup celery finely chopped 1 cup green bell pepper finely chopped 2 cloves garlic crushed 1 tsp. thyme dried 1 tsp. basil dried ¼ tsp. cayenne pepper 1 Tbsp. Worcestershire sauce gluten free 6 oz. can tomato paste 15 oz. can diced tomatoes with juice 2 ½ cups long grain white rice rinsed and drained 4 ½ - 5 cups chicken broth Fresh parsley finely chopped Instructions In a large pot, or Dutch oven, add 1 tablespoon oil and sausage. Cook for 2 minutes. Add chicken and continue cooking over medium heat ...

INGREDIENTS 1 tbsp smoked paprika 2 tsp paprika 1 tbsp chilli flakes 2 garlic cloves 3 bay leaves 2 tbsp olive oil 1 tbsp lemon juice ½ tsp salt 1 chicken, flattened 2-3 red potatoes, sliced thin 2 tbsp olive oil 2 tbsp thyme leaves salt METHOD Combine the paprika (regular and smoked), chilli flakes, garlic, bay leaves, olive oil, lemon juice and salt into a food processor and blend until it forms a paste. Marinate the chicken with ¼ of the marinade overnight or up to 1-2 hours before cooking. Preheat the oven to 425F Toss the potato slices with the olive oil, thyme leaves and salt and place on a baking sheet, laying flat. Brush on ¼ of the marinade over the potatoes. Use 2 metal skewers to pierce the chicken to keep it flattened. Place the chicken over the potatoes, skin side down and baste with more of the marinade. Bake for 15-20mins mins, flip over the chicken and add more of the marinade. Bake for another 20 minutes or until the chicken is cooked...

Ingredients 3 to 4 lbs chicken drumsticks skin on or off 1 oz envelope ranch salad dressing and seasoning mix 2 cups buttermilk 8.5 oz corn muffin mix 1 tsp salt 1 tsp pepper 1 tsp paprika 1/4 tsp cayenne Instructions Combine chicken, ranch seasoning, and buttermilk in a large ziploc bag. Turn the bag over several times to ensure the chicken is coated with the ranch and buttermilk and place in the refrigerator. Refrigerate for the entire day or at least one hour. Preheat the oven to 425F. Spay a large baking sheet with cooking spray and set aside. Combine corn muffin mix and seasonings in a shallow bowl. Remove the chicken pieces one at a time and shake off the excess buttermilk. Dip the chicken in the breading, turning to evenly coat. Shake off excess and place chicken, bone side down, on the prepared baking sheet. Repeat for remaining chicken pieces. Lightly spray the ...

Ingredients Chocolate Cake Mix Cookies Ingredients 1 box Milk Chocolate Cake Mix 2 Eggs 1/3 cup Canola Oil 1/2 cup Chopped pecans optional Icing Ingredients 2 Tablespoon Cocoa Powder 1/2 cup Unsalted Sweet Cream Butter 3 Tablespoon Whole Milk 2 cups Powdered Sugar Instructions Chocolate Cake Mix Cookie Directions Preheat the oven to 350 degrees and line two cookie sheets with parchment paper or silicone baking mats. In a large bowl, mix together the cake mix, eggs and oil until combined and smooth. If using pecans, stir into batter by hand. Scoop out dough balls and place them onto the cookie sheet about 2 inches apart from each other. Bake for 8-10 minutes. Remove from oven and allow to cool for a few minutes before transferring cookies to a wire cooling rack. Icing Directions Using a medium saucepan, combine the butter, cocoa powder and whole milk over medium...