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Hi.

I love spending time in the kitchen and I hope to help you find the love too!

- Erin

Culinary Collaboration 6: Ground Meat

Culinary Collaboration 6: Ground Meat

Culinary Collaboration 6: Ground Meat

I have ground beef listed as the primary ingredient but you can sub in ground turkey, chicken, venison, or bison based on your preferences. Cooking times will vary if you change meat types especially with ground chicken or turkey which will dry out quickly.

You can prep extra items for the burger bowls and pasta night for leftovers. The beef tostadas extra could be made into tacos or taco salad for lunch the next day.


CC6 Meals:

  1. Beef Tostadas: crunchy flat tacos

  2. Burger Bowls: you won’t miss the bun

  3. Shakshuka: dip for dinner!

  4. Pasta Night: Pasta Sauce – simple but satisfying (recipe at bottom)

Grocery list is written for 2 servings of each recipe. Double as needed for larger families or for leftovers.


Grocery List

Produce:

  • 1 red Onion

  • 1 large bunch Cilantro

  • 2 jalapenos

  • 3 Beefsteak Tomatoes

  • 1 small roma tomato

  • 8 cups arugula

  • 2 Avocados

  • 1 bell pepper

  • 1 small Onion

  • 10 Basil Leaves

  • 1 lemon

  • 1 ½ cups bella Mushrooms chopped

Dairy:

  • 2 Tbsp plain Greek yogurt

  • 2 oz log goat cheese

  • 1 oz feta

  • Parmesan (optional topping)

 Meat/Eggs:

  • 2 pounds ground beef (4oz each serving. Add an additional pound if you need more per serving)

  • 2 eggs

Bread/Grains:

  • 1 package Tortillas (8pk) – of your choice

  • Fresh pasta of your choice (not dried, check ingredients)

  • Flat bread (for shakshuka) or make your own

Canned:

  • 1 can Black Beans

  • 1 container Tomato paste (I recommend getting a tube and keeping as pantry item)

  • 1 can petite diced tomatoes

  • 1 can sundried tomatoes

  • 1 can Olympian olives (or your favorite)

  • 1 can Pickles (optional topping)

Pantry

  • Minced Garlic (or fresh to mince 7 cloves)

  • Italian Seasoning

  • Balsamic vinegar

  • Olive Oil

  • Fajita Seasoning

  • Olive Oil spray

  • Salt

  • Pepper

  • Red Pepper Flakes

  • Garlic Powder

  • Sriracha

  • Cajun seasoning

  • Cumin (for guac)


Prep Options

  • Make pasta sauce in advance. I suggest doubling the recipe and storing in the fridge for easy meals in the future.

  • Cook potatoes and bake them. Reheat in the oven, toaster oven, or airfryer before adding to the burger bowl

  • Cut onion and jalapeno

  • Whip goat cheese for burger bowl

  • Make black bean spread for tostadas

  • Make flatbread (if you aren’t buying it)


Order / Notes

  • Any order! If you complete all prep options in advance, all meals are under 30 minutes.

  • If you want leftovers for lunch, I suggest cooking extra burger bowls or pasta. The tostadas could also be transformed into tacos or taco salad. Cook your burgers for the next day slightly under what temperature you prefer so it doesn’t overcook in the microwave.


Recipe adjustments:

  • Tostadas: Recipe is for 2 so no need to adjust

  • Burger Bowl: Recipe is for 4 so half the recipe as you make it. Change the bison out for beef. If you want to make 4 for leftovers, make sure to adjust the grocery list. *Speed it up by doing avocado slices instead of making guacamole

  • Shakshuka: Recipe is for 2 so no need to adjust but sub out the sausage for ground beef


Pasta and Salad Night

  1. Use the pizza sauce recipe to make sauce for pasta

  2. Chop ½ bell pepper

  3. Brown ½ pound ground beef with bell pepper, ½ tsp minced garlic and 1 tsp Italian seasoning.

  4. Drain any grease from beef and add in pasta sauce.

  5. Add 1 ½ cups chopped mushrooms to meat sauce and keep at a low simmer, stirring every few minutes

  6. Chop 1 Roma tomato and slice 5 basil leaves. Set aside

  7. Bring a large pot of water to a boil

  8. While water is coming to a boil prep the side salad:

    • Divide 3 cups arugula between 2 bowls

    • Slice 6 olives and 2 sundried tomatoes and divide between the bowls

    • Add half of the basil to the two bowls

    • Mix 1 TBS Balsamic vinegar and 1 TBS Olive oil.

    • Pour dressing over salad right before serving

  9. Cook 2 servings fresh pasta according to package

  10. Drain pasta and split between two pasta bowls, top with meat and mushroom sauce, parmesan (optional), roma tomatoes and remaining basil

  11. Serve pasta and salad

Culinary Collaboration 7: Easy Week Night Dinners

Culinary Collaboration 7: Easy Week Night Dinners

Culinary Collaboration 5: Cauliflower

Culinary Collaboration 5: Cauliflower