Ultra Easy Healthy Meals | But Cheaper

Shakshuka:

1. In a large saucepan, melt unsalted butter and add in the bell peppers, onions, and garlic once the butter is bubbling. Season with salt and pepper. Cook over medium heat.
2. Once vegetables are soft, add in cumin, sweet paprika, and cayenne powder. Saute until fragrant.
3. Add in a can of crushed tomatoes. Stir together until combined and bring to a simmer.
4. Crack the eggs into small indentations made in the sauce. Place into a preheated 375℉ oven for 7-10 minutes.
5. Garnish with feta and cilantro and serve.

Peanut Pork Method:

1. For the sauce, mix together soy sauce, rice vinegar, sugar, garlic, and ginger. Whisk in cornstarch until combined.
2. For the pork, begin by cutting the pork into even pieces.
3. In a preheated skillet, heat neutral tasting oil over medium-high heat. Add in the pork once hot. Sear 2-3 minutes before tossing the pork.
4. Remove the pork and add in diced celery and sliced green onions. Constantly stir over medium-high heat until softened.
5. Add in Fresno (or serrano) chili and saute for a minute.
6. Add the pork back into the pan, tossing together, then adding in the sauce. Mix together and cook until thickens, stirring constantly.
7. Remove from heat and add in roasted peanuts, stirring together.
8. Spoon into a bowl with steaming rice and serve.

Glazed Meatball Method:

1. In a medium saucepan, add whisk together ketchup, honey, soy sauce, and worcestershire sauce. Heat over medium heat and bring to a simmer for 2 - 5 minutes.
2. In a large bowl, combine the chicken with finely grated garlic, sliced green onions, and beaten egg. Season with salt and pepper. Mix until thoroughly combined.
3. With wet hands, form the ground meat into evenly sized balls. Place on a parchment lined baking sheet and bake at 400℉ for 15 - 18 minutes.
4. Remove from the oven and generously coat with glaze and place back under the broiler until just sticky and bubbly.
5. For kale salad, strip the bunch of kale and heat a medium skillet over medium-high heat with enough oil to coat the bottom.
6. Once ripping hot, add in the kale and char before adding in grated garlic, turn off the heat, and season with salt, lemon or lime juice, and gently stir then immediately turn off the heat. Place into a bowl.
7. Serve meatballs on top of yogurt with kale salad on the side.