Egg Roll in a Bowl, Creamy Chicken and Pepper Flatbread & Philly Cheesesteak Taquitos

Egg Roll in a Bowl

Serves 3

Equipment needed: hot plate, microwave

Ingredients

• 1 pack ground beef/pork blend
• ¼ cup green onions (white part)
• 1 tbsp. sesame oil
• 2 garlic cloves, minced
• ¼ tsp. ginger, grated
• Generous pinch of black pepper
• Generous pinch of salt
• 1 tbsp. soy sauce
• 2 medium carrots, finely diced
• 1 bell pepper, finely diced
• Green onions, sliced (for serving)
• Par-boiled rice, cooked (for serving)

Directions

1. To a medium skillet, heat oil over medium high heat.
2. When hot, add onion and cook until fragrant. Add ginger and continue to cook for another minute.
3. Next, add garlic, stir to combine then add ground meat. Cook over medium high – high heat for about 15 minutes or until meat is cooked through
4. Add carrots and soy sauce and continue to cook, about 5 minutes
5. Turn off heat, add peppers and mix to combine
6. Separate meat/vegetable mixture into 3 shallow meal prep containers. Add cooked rice and garnish with green onions. Store in the fridge for 1-3 days, reheating thoroughly before eating.

Creamy Chicken and Pepper Flatbread

Serves 4

Equipment needed: toaster oven, hot plate

Ingredients

For the chicken:

• 4 skinless chicken thighs, deboned
• Pinch of salt
• Pinch of black pepper
• 2 tbsp. oil

For the flatbread:

• 1 red pepper, diced
• Gouda cheese, shredded
• 4 garlic naans
• 4 tbsp. Garlic & Fine Herbs Boursin cheese
• Salt and black pepper to taste

Directions

1. To a medium bowl, add chicken, oil, salt and black pepper. Mix to combine. To a heated fry pan, add chicken and cook for about 4-5 minutes on each side or until cooked through (time may vary depending on the size of your chicken). When done, remove from heat and allow chicken to rest briefly prior to slicing.
2. To a naan, spread 1 tablespoon Boursin cheese then top with chicken and red pepper. Sprinkle with salt and black pepper and a few strands of shredded gouda cheese.
3. Bake in the oven or cook on a hot plate for about 5 minutes or until naan crisps and cheese melts. Remove from heat, slice and enjoy!
4. Repeat steps 2-3 for the remaining ingredients.
5. Store leftover naan in the fridge to enjoy throughout the week. When ready to eat, properly reheat in a fry pan or toaster oven.

Philly Cheesesteak Taquitos

Makes 10

Equipment needed: air fryer or toaster oven, hot plate

Ingredients

• 1 large sweet onion, thinly sliced
• 2 bell peppers, thinly sliced
• 2 tbsp. oil, divided + more for cooking taquitos
• Generous pinch of salt
• Generous pinch of black pepper
• 1 package steak, thinly sliced
• 1/8 tsp. garlic powder
• 5 slices provolone cheese
• 10 small tortilla wraps/shells

Directions

1. Heat 1 tablespoon oil in a fry pan over medium heat. Add onions and peppers, season with salt and black pepper and cook until tender. When done, remove from pan and set aside for later.
2. To the same pan add the remaining tablespoon of oil. Add steak and cook until done. Season with salt and black pepper. (PLEASE NOTE: cook time will vary depending on the size and thickness of the meat).
3. Add the onion and pepper mixture back to the fry pan and cook for another 1-2 minutes. When done, turn off the heat and add cheese over top mixture. Cover with a lid to allow cheese to melt. When melted, mix ingredients together.
4. Divide the steak/pepper & onion mixture into 10 servings. To a small tortilla shell, add 1 serving of the mixture to the lower half of the shell, spreading horizontally. Gently roll to form a tubular shape. Place folded side down onto a greased fry pan and repeat step 4 with the remaining filling.
5. When done, brush the top of each taquito with oil or butter and fry over medium – medium high heat, turning occasionally. Taquitos are done when they are crispy and golden in color.

How to meal prep: store leftover taquitos in the fridge (1-3 days) or longer in the freezer. When ready to eat, defrost taquitos and then add them to a fry pan or pop them into the air fryer to reheat thoroughly.