Grain-Free Pizza “Pockets”

Grain free pizza pockets - These freeze well and are so fun!With a crunchy crust and a flavorful filling, no one complained about eating a grain-free meal last night! These flavorful pockets were very satisfying and filling, and make a very fun lunch or dinner (I’d recommend serving it with a homemade salad with a yummy homemade salad dressing!). We aren’t a grain-free family, but since we are gluten-free, our meals often end up being grain-free. And with beautiful foods like these homemade pockets, everyone is happy (even those in the family who CAN eat gluten!).

Proving that advertisement to children really does work, I still remember when “Hot Pockets” were a new and very cool product. I’m quite certain that I begged and begged my mother to buy me some. I think she did finally once, and I was pretty happy. But I’m not sure I was actually that pleased with the actual product. Regardless, I don’t remember much about my experience eating them, though I still remember exactly where they were placed in the freezer that day.

I think I will remember these ones for the flavor, not where I put them in my freezer ten years from now. ;-)

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My Inspiration

As I talked about yesterday, I have been really inspired to freeze more foods lately. I talked about being inspired by two of the books in the Ultimate Healthy Living Bundle (only on sale for a couple more days, by the way). What I didn’t mention was that this project was already on the schedule for my first experiment! They were inspired by the Grain-free Grab and Go eBook by Hayley from Health Starts in the Kitchen. This book is also part of the bundle (hey, when you have 73 eBooks, you end up with a lot of good stuff in there!). She has some a-m-a-z-i-n-g recipes in there. She has pockets for breakfast, pockets for lunch, pockets for dinner. Some are very American, some are Ethnic. They all sound great. I knew I had to try them.

Here’s Hayley’s book, among the other books in one of the categories of the bundle.

Following my own advice, I wasn’t so much trying to make huge amounts to freeze, but try out a few recipes to see what we liked best. These were such a hit, I’m definitely adding them to my list of recipes that are “good to freeze.”

Here’s what I tried out

I made three crusts. I made a slight adaption of Hayley crust from her book (I didn’t have the same seasoning, so I substituted), which was a tapioca and almond flour based crust. Technically, almonds are a food I am not supposed to have a lot of, so I wanted to also try out a very interesting alternative – yuca root crust. The third crust was completely accidental! When attempting to make Hayley’s crust the first time, I accidently poured in potato starch instead of tapioca starch! Turns out, it works just as well! I figured that was a good substitution tip to share with you all.

The almond flour/starch based crust firms up nicely, and is quite crunchy and delicious when cooked. The taro root crust is quite soft, yet still manages to be “bread-like” when cooked. We also lightly pan-fried these pockets for a crunchy outside, and then they were perfect.

I don’t have permission to share’s Hayley’s beautiful crust recipe with you all, since it’s part of her lovely eBook. However, if you aren’t able to purchase her book or the bundle right now, you could try this similar recipe here (just be aware that the ratios are different and I haven’t actually tried this recipe yet). For the amount of filling below, I’d double it.  I DO want to share my own tips with on making them however, and my own filling recipe.

You can also buy the bundle by clicking on the button below.

Grain-free Pizza pockets - These freeze well and are so fun!

For an almond flour/starch batter:

  • Don’t expect your first few to look perfect. Like most things it takes a little practice. At first I wasn’t spreading out the batter in the pan thin enough, so my pockets were too small for the amount of filling I should have been using. My first few were not beautiful, but they were still delicious!
  • Don’t overcook the batter when pan cooking your pocket dough. If it gets too crunchy, it’s harder to press together (if that happens moisten your fork with a little water).
  • Instead of pressing the edges together in the hot pan, I removed it to a plate, poured in batter for the next pocket dough, and while the first side cooked, moved to the plate, and pressed the edges together.
  • Put some music on and relax while you are making them! It does take a little time, but once you get a rhythm going, it goes much faster.

Grain Free Pizza Pockets - made with a yuca dough!

For the yuca crust

I got my recipe from Predominately Paleo, who I believe first created the “yuca dough.” Kudos to her for developing them!

A few notes:

    • The yuca has to be peeled, boiled, blended, and then cooled before you can work with it. This takes some time, but each step is very simple, and most of the time is not hands-on time, but waiting time.
    • The dough is very soft, and a fairly easy to break, so you have to make much smaller pockets.
    • Pan-frying them after cooking is the way to go. We also found that they could be cold in the refrigerator (as leftovers), and panfrying them warms them up perfectly. Win-win!
    • You absolutely should watch this video to see what you are going to be doing. It should take away any fears about the recipe.

  • Don’t overheat your blender when blending.
  • I loved the dough, but definitely think salt should be added to it. I’d recommend 1 teaspoon during the blending process.

To get the recipe for the dough (and another delicious filling) go here.

I also wanted to note that this method of freezing breakfast burritos would probably work great for these pizza pockets too!

Grain-Free Pizza "Pockets"
 
 
Next time, I am thinking of adding a red pepper, cubed mushrooms, and olives to the mix! This is enough to fill one recipe of the almond/starch crust, or the yuca crust recipe. Our favorite was the pork. Follow the instruction for filling the crusts per recipe you’ve chosen to use.
Ingredients
  • ¾ pound ground beef or pork, grassfed preferred for the beef
  • 1 teaspoon dried basil
  • A generous pinch of thyme and oregano
  • 3 garlic cloves, peeled and finely minced or put through a garlic press
  • 4 tablespoons tomato paste
  • 1-2 cups of shredded cheddar cheese (we used goat), optional
Instructions
  1. In a large saucepan, brown the meat with the dried herbs and garlic. When cooked through, if needed, remove any grease with a spoon (tip the pan slightly to allow the grease to run to one side).
  2. Stir in the tomato paste and then salt generously to taste.
  3. If using the cheese, place a couple tablespoons on top of the meat filling before closing.

 

Honey Garlic Drumsticks (a simple summer crockpot meal)

Honey Garlic Drumsticks (a simple summer crockpot meal)

By April Swiger, Contributing Writer

Sweet, tangy, and a little bit of red-pepper-kick, these honey garlic drumsticks are the perfect meal for a hot summer night. I love the flavorful dark meat that chicken legs have to offer. Not only are they an incredibly frugal cut of meat, but the seasoning possibilities are near endless. Add in the simplicity of a slow cooker/Crockpot, and you have a nourishing meal for the whole family, or a crowd, without much effort.

When the weather is beautiful and warm, it’s much more difficult to give up time outside for prepping meals. We don’t have central air in our home, so turning on the oven during the summer can be a little uncomfortable. It’s easy to forget that crockpots aren’t just for hearty wintertime soups, stews, and chillies! I’ve learned that it’s a great option to beat the summer heat, and a convenient way to enjoy a delicious meal after a fun day outside.

This recipe can be easily prepared in the slow cooker crock itself, minimizing the amount of dishes needed to be washed. It’s also easy to adapt based on how much “kick” you desire. You can thicken the sauce with a little cornstarch or arrowroot powder after the chicken is cooked. Pour it over the meat, or into a bowl for dipping. You definitely don’t want to skip this part as the sauce is absolutely delectable!

More time in the sun with family and friends, and less time in your kitchen – a win all around in my book! Keep it simple and serve these drumsticks with a side salad, carrot and celery sticks, rice or quinoa, or some sautéed veggies with butter or coconut oil.

Kimi uses this (affliate links)  slow cooker, and uses this clay cooker for making quinoa or rice on hot days.

Time at the stove: 10 minutes if you choose to sauté or steam some vegetables. 20 minutes if you make rice or quinoa. Or none if you serve it with cold vegetables or a salad.

Time at the oven: 5 minutes if you choose to broil the legs for a crispy skin.

Other drumstick/wing recipes:

Other crockpot recipes:

Honey Garlic Drumsticks (a simple summer crockpot meal)
 
Author:
Recipe type: Main Dish
 
These drumsticks are a perfect mixture of sweet and tangy, with a bit of kick! They are effortless to prepare and make a great summertime meal for your family, or a crowd.
Ingredients
  • 2 lbs chicken legs
  • ½ cup honey
  • 2 Tbls coconut oil, melted
  • 3 Tbls apple cider vinegar
  • 3-5 cloves of garlic, minced (garlic lovers use 5!)
  • 1 inch fresh ginger, grated, or about ¼ tsp dried
  • ⅛-1/4 tsp crushed red pepper
  • Salt and pepper
  • 1 Tbls arrowroot powder or cornstarch (used at the end to thicken the sauce)
Instructions
  1. In the crock of your slow cooker whisk together the honey, coconut oil, apple cider vinegar, minced garlic, ginger, crushed red pepper, and salt and pepper.
  2. Add the drumsticks to the crock, and toss them until they are fully coated with the sauce.
  3. Cook the drumsticks on low for 4-6 hours, or high for 2-4 hours.
  4. When the chicken legs are fully cooked, remove them from the crock, leaving the sauce inside.
  5. OPTIONAL - If desired, you can place the legs under the broiler at this point to crisp up the skin. About 5 minutes at 400 F should be sufficient.
  6. Ladle out ½ cup of the sauce into a small bowl, and whisk in the arrowroot powder or cornstarch (this step may not be necessary, but I find it's easier to get the lumps out in a smaller amount of sauce).
  7. Pour the sauce and arrowroot/cornstarch mixture back into the crock with the rest of the sauce. Whisk it in and allow it to thicken for a few minutes with the crock on 'high.'
  8. Serve the drumsticks with the sauce poured on top, or in a small bowl for dipping!

 

15 Freezer Burrito Hacks for Nourishing Cooks + Goat Cheese-Green Chile Breakfast Burrito Recipe

15 Freezer Burrito Hacks for Nourishing Cooks: Wrap & Roll Tutorial (No Plastic!) + Hacks for Allergies, Budget, Speed, and MoreBy Alison Diven, Contributing Writer

Burritos just the way you like them whenever you like them, in minutes. No additives,no plastic, , no iffy oils—just nourishing goodness for no-brainer breakfasts or dinners. Can you tell I love homemade freezer burritos?!

Since I started experimenting with them, my husband has devoured a hot and hearty breakfast every morning with zero fuss, leaving him extra space for his 5 a.m. coffee ritual before work.  He just pops one into the toaster oven to heat while he dresses.

And I, queasy pregnant mama, have an easy lunch or snack for those days when nothing sound good, and I’ve already spent all my energy scrounging for food my toddler deigns to eat.

You know what I mean. Whether you’re tending to babies, stocking the freezer for postpartum life, carting teens around, or just plain busy, we all need convenience food sometimes. These knock the nutritional socks off Evol and Amy’s burritos, can meet your special dietary needs, and are far cheaper to boot.

Wanna know how I’m making it work? Here are 15 freezer burrito hacks to get you started—including ideas for allergy and budget needs—plus my favorite breakfast burrito recipe to inspire you: eggs, goat cheese, and green chiles. You’ve gotta try this killer combo!

Essential Success Hacks

1. Cool all fillings to room temperature or colder before filling burritos. Steam=soggy tortillas. (Thanks to TheKtchn for this tip!)

2. Warm tortillas to room temperature or until they’re pliable for less cracking and breaking, then roll like this:

Classic Burrito Rolling

3. Go easy on wet ingredients like salsa and sauces. Drain extra fluids off sautéed vegetables.

4. Wrap your burritos first in parchment paper, then in foil, then in gallon size freezer bags. They’ll last for months this way and are oven-safe, but you’ll never have questionable materials touching your food. Like so:

Wrapping Burritos for Freezer without Plastic Wrap.jpg

Time-Saving Hacks

5. Mix all filling ingredients together in a single bowl. Any sacrifice in presentation is worth the faster assembly. Plus, you won’t prematurely run out of an ingredient. (Hats off to Tammy’s Recipes for this awesome tip.)

6. Use store-bought tortillas, but check ingredient lists. In my current season of fatigue, this is my biggest shortcut. I’m fortunate to have locally-made organic wheat tortillas at my fingertips, and I’ve chosen Rudi’s Gluten Free Tortillas for my gluten, dairy, egg, and soy-free son.(Kimi notes: We are also a gluten-free family. Rudi’s probably has one of the nicest textures, but it does contain corn products in it for those sensitive. You could also use (affiliate links) these brown rice tortillas , or these these multi-grain gluten-free tortillas).

7. Bake your scrambled eggs in the oven if you’re making a giant batch of breakfast burritos. They can cook and then cool while you attend to other tasks. See this method.

8. Slow-cook chicken, beef roast, or pork roast the day before for hands-off shredded meat. I do it like this.

9. Make just one flavor variety per burrito prep day and keep it simple, only 2-4 components. You’ll dirty fewer dishes and streamline the whole process.

Allergy Hacks

10. Gluten-free or grain free? Don’t despair! GF people can choose non-GMO corn tortillas (blue corn or organic are sure bets), store-bought GF tortillas, or even better, homemade options like these nutrient-dense soaked buckwheat wraps or these egg-arrowroot paleo wraps. The last recipe is grain-free too, high protein, quick, and wraps beautifully with zero cracking.

11. Egg-free? Wheat tortillas, like Katie’s soaked ones, corn tortillas, or Rudi’s Gluten Free are good choices.

12. Dairy-free is a piece of cake. Almost any tortilla will meet this criterion, and then it’s up to you to leave dairy out of your fillings.

*NOTE: Many of these alternative tortillas are more prone to cracking (except the egg-arrowroot paleo wrap), so fold like this instead:

Folding Fragile Freezer Burritos.jpg

Frugal Hacks

13. Use thrifty ingredients like yard eggs, rice, home-cooked beans, or diced potatoes to stretch indulgent items like grass-fed beef, pastured pork sausage or bacon, and cheese.

14. Go pungent with your cheese—think sharp cheddar or goat cheese—so you can use less. Also, check out Costco.. We often get fabulous imported, grass-fed cheeses for much less there.

15. Make your own tortillas. Here’s a soaked whole wheat recipe, Natalia offers a gluten-free buckwheat wrap here, and I can heartily recommend this grain-free paleo wrap.

And now, on to my very favorite breakfast burrito, inspired by Albuquerque’s fabulous Grove Cafe & Market.

Goat Cheese-Green Chile Breakfast Burritos.jpg

Goat Cheese-Green Chile Breakfast Burritos
 
Author:
Recipe type: Breakfast
Cuisine: New Mexican
Serves: 6
 
These creamy dreamy Southwest burritos will spice up your mornings! Prepare them for a quick fresh treat or freeze a double batch for later (see blog post for details). Select tortillas according to your allergy or dietary needs (again, many ideas in the blog post). You can find New Mexico, or "Hatch," green chiles frozen in many grocery stores or fresh in late summer. Or, substitute sauteed poblano peppers. It'll still be spectacular! A little sausage wouldn't go amiss either.
Ingredients
  • 12 pasture-raised eggs
  • ¼ cup grass-fed butter (we love Kerrygold)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly-ground black pepper
  • 8 ounces soft goat cheese (chevre), separated into chunks
  • ¾ cup chopped roasted New Mexico green chiles, without seeds
  • 6-10 tortillas, depending on size
Instructions
  1. Heat butter in a large skillet on medium-low heat. Gently scramble eggs until soft set, sprinkling with salt and pepper.
  2. Gently warm tortillas.
  3. For a pretty presentation, layer scrambled eggs, goat cheese, and green chiles in tortillas and wrap.
  4. For speed, gently mix goat cheese and chiles in scrambled eggs and divide among tortillas.
  5. Enjoy!

 

Cook Once, Eat Thrice with a Slow Cooker Beef Roast (GF & DF-Adaptable)

Cook Once, Eat Thrice.jpg

By Alison Diven, Contributing Author

Are you having one of those weeks? Do you need an action plan for a few days of no-stress, family-pleasing, yet healthful meals? After multiple rounds of illness in our household, I sure do! Picture this: cook (very) simply tomorrow night, then have the next two nights virtually off, while enjoying 3 different dinners—BBQ loaded baked potatoes, deluxe taco bowls, and portobello mushroom pizzas.

We’re following this plan ourselves right now, and it’s such a relief. The flavors are familiar, the cooking simple, and I know we’re all still eating healthy meat, nourishing fats, and even vegetables. For a pregnant mama coddling a sick toddler and exhausted husband, this is very good news, indeed.

It all starts with slow cooking a beef roast, then shredding the meat and seasoning it three simple ways. First, it gets smothered in BBQ sauce atop baked potatoes with all the fixings and a side salad. Then, it joins fresh vegetables, beans, and rice with salsa and sour cream for a Tex-Mex treat. Finally, it meets Italian herbs, portobello mushrooms, and cheese (if you like) for a quick broil, with leftover side salad. Simple and satisfying.

It’s a fabulous way to stretch an already affordable cut of beef, and without a single complaint about leftovers. I’ve written the instructions for a family of 4, but it would also work for a family of 6 without using a bigger roast; just scale up the other ingredients. For those on a no-dairy diet, it’s easy to leave out the cheese, sour cream, and butter.

Because I’m so intimately acquainted with the brain fog that comes with challenging seasons—first trimester, anyone?—I’ve made this plan as user friendly as possible. You’ll find a printable shopping list and explicit step-by-step instructions for each night. So just print and go, girl! You can do this.

Recipe Notes

  • Because my goal is ease, I call for store-bought BBQ sauce and salsa, canned beans, and an optional box of baby greens. You’ll want to look for ingredient lists that are free of GMOs, corn syrup, yucky food additives, and your family’s allergens. Of course, you’re welcome to make your own and save money that way! Kimi notes: I keep (affiliate link) Eden’s beans on hand for recipes such as this. It’s cooked with kombu, a nutritious seaweed that makes them digestible. 
  • The one condiment I do call for making at home is salad dressing. It’s just SO easy and far superior (and cheaper) to what’s available even in health food stores, especially the fats, which are important to me.
  • A whole chicken or pork shoulder would be excellent substitutes for the beef pot roast. The flavors will still work beautifully.
  • I always recommend grass-fed beef and dairy products, when possible. Not only are they healthier for you, the cow, and the planet, they often just taste better. You won’t believe the magic grass-fed beef, slow cooking, and salt and pepper make together! Be sure to save the bones and extra cooking liquids for your next batch of bone broth.
  • If you end up with leftover odds and ends, you can mix and match them to make a couple of fabulous breakfast frittatas or omelets.

Shopping List & Recipes

Click to download the Cook Once, Eat Thrice Shopping List PDF. You’ll also want to print all three step-by-step recipes below.

Cook Once, Eat Thrice Night #1: BBQ Loaded Baked Potatoes
 
Author:
Cuisine: American
Serves: 4
 
Cook once today and enjoy ultra easy meals for two more nights. The simple tasks for today include 1) slow cooking the beef roast, 2) baking potatoes, 3) cooking rice, 4) seasoning the beef, 5) preparing a simple salad and dressing, and 6) assembling tonight's dinner. Tasks 1-5 can be fit in at any time of day, as you have time. Total active time is less than 30 minutes!
Ingredients
For the Meat
  • 3 lbs bone-in beef pot roast, preferably grass-fed
  • 1½ to 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup BBQ sauce, plus more to taste
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 1 Tablespoon tomato paste
For the Rice
  • 1½ cups rice, white or brown
  • water or broth as directed by package or rice cooker
  • 1 teaspoon salt
  • 1 teaspoon chili powder
For the Salad (Nights 1 & 3)
  • 1-2 heads lettuce OR 1 large box baby greens
  • Your favorite salad vegetables, like carrots & celery or tomatoes & cucumbers
  • 1 cup extra virgin olive oil
  • ⅓ cup raw apple cider vinegar
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste
For Baked Potatoes
  • 4 large baking potatoes, preferably organic
  • 2 tablespoons extra virgin olive oil
  • 1 bunch green onions, sliced
  • 4 ounces cheddar cheese, shredded (optional)
  • Butter for serving (optional)
  • Sour cream for serving (optional)
Instructions
  1. Cook meat. In the morning, place the roast in the slow cooker and sprinkle salt and pepper on top. Cover and cook on low for about 8 hours, until very tender and “shreddable.”
  2. Bake potatoes. 1-1/2 hours before dinner, turn the oven to 400. While pre-heating, scrub potatoes, pat dry, prick skin, and rub with olive oil. When oven is hot, place potatoes on a cookie sheet and bake for 50-60 minutes, turning over midway, or until the flesh is soft when tested with a fork.
  3. Cook Rice. Meanwhile, cook rice according to package or rice cooker directions, adding salt and chili powder before cooking. Place cooked rice in storage container and refrigerate.
  4. Flavor meat. When meat is done, remove meat to large bowl and shred with two forks. Spoon some of the cooking juices into the meat to moisten it. Put one third of the shredded meat into a small saucepan, one third into a storage container, and one third into another storage container. To the saucepan, add ½ cup BBQ sauce and set aside. To the first storage container, add ½ teaspoon cumin and combine. Cover and refrigerate. To the second storage container, add ¼ teaspoon oregano, ¼ teaspoon crushed red pepper flakes, and 1 tablespoon tomato paste. Combine, adding more cooking juices as needed to incorporate tomato paste. Cover and refrigerate.
  5. Prepare salad and dressing. Wash and cut up vegetable toppings. Set aside. Combine 1 cup olive oil, ⅓ cup apple cider vinegar, 2 tablespoons Dijon mustard, etc and emulsify with whisk, blender, or immersion blender. Add salt and pepper to taste. Set aside.
  6. Assemble Meal. Warm BBQ sauce and meat reserved in saucepan. Slice green onions. Serve potatoes topped with butter, BBQ beef, sour cream, shredded cheese, and green onions. Serve ½ the salad greens topped with ½ the vegetable toppings with the homemade salad dressing.

Cook Once, Eat Thrice Night #2: Shredded Beef Taco Bowls
 
Author:
Cuisine: Mexican
Serves: 4
 
If you followed the plan for Night #1, you'll have dinner on the table in 15 minutes tonight! Be sure to save any leftover vegetables and toppings.
Ingredients
  • Prepared cumin-flavored beef from Night #1
  • Prepared rice from Night #1
  • 1 can black, pinto, or kidney beans
  • ½ cup frozen organic corn kernels
  • 1 large bell pepper
  • 2 medium tomatoes (if in season)
  • 1 large or 2 small avocados
  • 1 handful cilantro
  • ½ cup salsa
  • ½ cup sour cream (optional)
  • Leftover sliced green onions
Instructions
  1. Rinse and drain beans. Rinse frozen corn in warm water and set aside for a few minutes to thaw. Chop bell pepper, tomatoes (if using), and cilantro. Slice avocados.
  2. Meanwhile, gently warm shredded cumin beef and rice. You can use a single large skillet on low and place the beef on one half and the rice on the other half.
  3. Assemble taco bowls, layering rice, beans, beef, vegetables, avocado, sour cream, and salsa.

Cook Once, Eat Thrice Night #3: Portobello Mushroom Pizzas
 
Author:
Cuisine: Italian
Serves: 4
 
Tonight's the last night of the 3-day plan. Enjoy another speedy, delicious dinner that requires only a quick broil to get on the table. Have leftover odds and ends after the 3 days? Most ingredients will go toward an absolutely killer breakfast frittata or omelet tomorrow morning. Have fun!
Ingredients
  • Prepared oregano-tomato shredded beef from Night #1
  • 4 large or 6-8 smaller portobello mushrooms
  • 2 Tablespoons extra virgin olive oil
  • 4 ounces Italian melting cheese (like mozzarella), sheep-milk feta, or goat chevre
  • Leftover chopped bell pepper and/or tomato (optional)
  • Leftover green onions (optional)
  • Leftover salad greens from Night #1
  • Leftover salad vegetable toppings from Night #1
  • Leftover salad dressing from Night #1
Instructions
  1. Set oven to broil.
  2. Gently brush dirt off mushrooms. Cut out mushroom stems. Brush tops (smooth side) of mushrooms with olive oil and place top side up on baking sheet.
  3. Broil mushrooms for 3 minutes, watching carefully to prevent burning.
  4. Turn over mushrooms and spread shredded beef over the shallow cavity. If you have any left over, add chopped bell pepper and/or tomato. Top with cheese.
  5. Broil for 2-4 more minutes, watching very carefully to prevent burning.
  6. Serve immediately alongside salad greens, salad vegetable toppings, and salad dressing. Sprinkle green onions on top, if you have any leftover.

Looking for More Easy Family Dinners?

Check out these delicious slow-cooker, quick, and one-pot meals:
Shawarma Whole Chicken in the Slow Cooker
Easy Thai Curry Noodle Soup
14 Easy Dinner Recipes (That Are Healthy and Frugal Too!)
Cucumber Tuna Boats
3 Ingredient Teriyaki Pan Fried Chicken (Easiest Recipe Ever!)
Sriracha-Lime Salmon One-Pot Meal