Epic Cobb Salad with Creamy Lemon Dressing

6 servings

Ingredients
Dressing:
1/2 cup olive oil
1/2 cup Greek yogurt (or sour cream)
2 tsp Dijon mustard
3 cloves garlic, minced
1 medium lemon, zested + juiced
salt and pepper to taste

Salad:
3 heads romaine lettuce
2 soft boiled eggs, chopped
2 avocados, chopped
1.5 cups mini tomatoes, sliced
1/3 cup chives, chopped
8 strips bacon, sliced

Chicken:
1.5 lbs chicken breasts
salt, garlic powder + onion powder to taste
1 tbs olive oil

Instructions
Dressing:
In the bottom of your very large salad bowl, whisk together all of the dressing ingredients until smooth. Taste and
adjust anything you like.

Salad:
Cook your bacon in a large non stick skillet until crispy. Remove from the pan and use a paper towel to wipe it clean.

Chicken:
Slice your chicken breasts in half lengthwise, to produce to flat cutlets. Season both sides with salt, onion and garlic
powders to taste. Cook on the same skillet, oiled, for 4 minutes per side or until internal temperature reaches 165°F.
Let the meat rest for at least 5 minutes and then chop it up into large cubes.

Add all of the ingredients to your salad bowl and toss to coat.

Calories: 533kcal | Carbohydrates: 21g | Protein: 34g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 5g |
Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 137mg | Sodium: 213mg | Potassium: 1683mg | Fiber:
12g | Sugar: 6g | Vitamin A: 27766IU | Vitamin C: 40mg | Calcium: 159mg | Iron: 5mg

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Pasta aglio, olio, e peperoncio (garlic, oil & chilli)

Ingredients
200g uncooked Spaghetti pasta
2-3 cloves crushed garlic
1 tsp chilli flakes
lots of good quality olive oil
handful fresh parsley
Grated parmesan cheese

Instructions:
Cook pasta in salted water (al dente) and save the water

Mix in a separate bowl:

2-3 cloves crushed garlic
1 tsp chilli flakes
lots of good quality olive oil
handful fresh parsley

Place pasta with some pasta water in the bowl

Top with parmesan and enjoy 🤌🏼

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Spicy Mango Slaw
Serves 10

½ cup dairy-free or nonfat Greek yogurt (120 g)

¼ cup lite mayo (60 g)
2 Tbsp. sriracha (30 g)
2 Tbsp. rice vinegar, or a fruit-infused like I always do! (30 g)
½ tsp garlic powder
Salt and pepper to taste
1 lb bag cabbage slaw or shredded cabbage (550 g)
1 small bell pepper, diced (120 g)
1 small mango, diced (110 g)
1 bunch green onions, chopped (70 g)
1 bunch cilantro, chopped (40 g)
1 jalapeño, seeded and diced (35 g)

Mix everything together

Serving size: 116 g

69 cal, 3 fat, 8.6 carbs, 0.9 protein, 1.8 fiber

MFP: Lillie Eats and Tells Spicy Mango Slaw

Ideas to mix it in tacos

- tortillas
- avocado
- Leftover grilled pork tenderloin (I’ve got a few recipes on my site or in my books!)
- Spicy mango slaw (recipe above)
- extra herbs or greens + more sriracha Mayo to finish.
Air Fryer Chicken Thighs
Servings: 4

Ingredients
1. 4 Bone in, skin on chicken thighs, trimed of excess fat and skin
2. ½ teaspoon Kosher salt
3. 1 teaspoon Smoked paprika
4. 1 teaspoon Garlic powder
5. ½ teaspoon Oregano
6. ½ teaspoon Onion powder

Instructions
 Preheat your air fryer to 380F for 5 minutes. After pre-heating, spray with cooking spray.
 Add the chicken thighs to a large zip-top bag or a bowl with a lid. Top with the kosher salt, smoked
paprika, garlic powder, oregano and onion powder. Shake to coat.
 Place the chicken thighs in the air fryer, skin side down, for 12 minutes.
 Turn your chicken thighs skin side up and cook for 10 minutes more. If you would like your chicken
thighs super crispy. Cook for 4 minutes increments to get your desired crispness.
 Thighs are done when an internal meat thermometer reads 165F. Serve.

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Instant Pot Ribs
Servings 6

Ingredients

▢ 1-2 racks pork ribs (*see note below)

▢ 1 teaspoon salt
▢ 1 teaspoon freshly ground black pepper
▢ 1 teaspoon garlic powder
▢ 1 teaspoon chili powder
▢ 1 teaspoon onion powder
▢ 1 teaspoon light brown sugar
▢ 1 cup water
▢ 1/2 cup apple juice , or ¼ cup apple cider vinegar
▢ 1 teaspoon liquid smoke , optional*
▢ 1 cup barbecue sauce , homemade or store-bought (*see note)

Instructions
1. Remove membranes from the back of ribs, if needed.
2. Rub seasonings over both sides of ribs.
3. Place wire trivet rack in the bottom of the instant pot.
4. Add water, apple juice (or apple cider vinegar) and liquid smoke (optional, but recommended for that great
smokey flavor).
5. Place the ribs upright, with the meat side facing out. If you’re using one large rack of ribs, then circle them
around the pot.
6. Secure lid and close vent.
7. Press “manual” or “pressure cook” and cook on high pressure for 30 minutes.
8. When the timer beeps, allow the pressure to naturally release for 15 min, then turn the valve to quick
release.
9. Carefully remove ribs to a large, foil-lined baking sheet and slather them in BBQ sauce.
10. Optional: broil them in the oven for 2-3 minutes to caramelize the bbq sauce.

Notes
 *For spare ribs, add 5 minutes to the cooking time (high number for higher altitudes and very “fall-off-the-
bone” ribs, lower number for lower altitude and tender ribs).
 *Liquid smoke can be found near the bbq sauces at your local grocery store. It will add an amazing smokey
flavor to the ribs.
 *For the BBQ sauce I prefer Sweet Baby Ray’s original, or this homemade bbq sauce.

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Honey Walnut Shrimp

Ingredients
 350 – 450 g peeled, deveined raw shrimp
 1 tbsp soy sauce
 1/4 tsp white pepper
 2 tbsp flour
 1/3 cup carbonated water
 1/2 cup cornstarch
 1/2 tsp salt

Sauce
 3 tbsp Kewpie mayonnaise
 2 tsp honey
 1 tsp condensed milk
 1/2 tsp sesame oil
 1/2 tsp lime juice

Candied Walnuts
 1/2 cup walnut halves
 3 tbsp water
 2 tbsp sugar

Garnish
 Sesame seeds
 Green onions, chopped

Directions
 Prepare the Candied Walnuts:
 In a pot, mix together the water, sugar, and walnuts. Bring this mixture to a boil and stir frequently to avoid
burning.
 Continue boiling to reduce the liquid into a sticky, caramelized syrup for about 5-8 minutes. You’ll know
they’re done when most of the sugar water has evaporated and the walnuts have become shiny.
 Spread the candied walnuts onto a plate to cool (do not use paper towels as the sugars will stick!). Set aside
for later.
 Prepare the Honey Walnut Shrimp:
 Marinate the shrimp with the soy sauce, white pepper, and flour for 15 minutes.
 Prepare the dredge by whisking all the ingredients together until you achieve a thin batter consistency. Add
in the marinated shrimp and mix evenly to coat
 Fry the shrimp in batches until golden for about 2-3 minutes, or until crispy and cooked all the way through.
Set aside.
 Prepare the sauce by mixing all the ingredients together until smooth. Add in the shrimp and toss until
evenly coated.
 Garnish with candied walnuts, sesame seeds, and green onions. Enjoy!

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Linguini with Tomatoes and Basil

Ingredients
 4 large ripe tomatoes, cut into 1/2 inch cubes
 1 pound Brie, rind removed, torn into irregular pieces
 1 cup fresh basil leaves, cut into strips
 3 garlic cloves, peeled and finely minced
 1 cup best-quality olive oil
 1/2 tsp salt
 1/2 tsp freshly ground black pepper
 1 lb linguine (500g)

Instructions
1. At least 2 hours before serving, combine the tomatoes, Brie, basil, garlic, the 1 cup olive oil, and salt and
pepper in a large bowl.
2. In a large pot of salted boiling water cook the pasta to al dente
3. Drain the pasta and immediately toss with the tomato sauce. Serve at once,
4. passing the peppermill, and the grated Parmigiano-Reggiano cheese if you like
Pork Adobo

Ingredients
 2kg pork rump (pigue)
 50g brown sugar
 150 mL (150g) soy sauce
 200 mL (200g) cane vinegar
 100g garlic
 400g red onion
 5 bayleaf
 20g spring onion
 100g butter
 30mL olive oil
 Salt
 Black pepper

For the Adobo:

0. Set aside cooked white rice. Best to use day old rice.
1. On a hot pot, saute red onions and garlic with a little olive oil until cooked.
2. Add the pork, soy sauce, vinegar, sugar, and fill with water until the pork is covered.
3. Add some spring onions, the bayleaf, black pepper, and a pinch of salt.
4. Simmer until the pork is cooked and tender.
5. Once the pork is tender, remove the pork and set aside.
6. Crank up the heat and start reducing the sauce until it starts to thicken.
7. Season with salt to taste and set aside.

Finishing:
1. On a hot pan, add butter and sear the pork.
2. Pour the adobo sauce in the pan with the pork and baste the pork until you get that nice glossy brown color. The
sauce will thicken but you should still have some sauce left to coat the rice.
3. Set aside the pork and on the same pan put in the rice and mix well until all rice grains are covered in sauce.
Season with salt and set aside.

Others:
1. Soft Boiled Egg - Boil the egg for 7 mins to have a runny yolk. Peel the shell and set aside.
2. Mince the spring onions for garnish.
3. Grab a bowl and then plate nicely.
Brie Tomato Pasta

Ingredients
4 large ripe tomatoes, cut into 1/2 inch cubes
1 pound Brie, rind removed, torn into irregular pieces
1 cup fresh basil leaves, cut into strips
3 garlic cloves, peeled and finely minced
1 cup best-quality olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 lb linguine

Instructions
 At least 2 hours before serving, combine the tomatoes, Brie, basil, garlic, the 1 cup olive oil, and salt and
pepper in a very big serving bowl

 In a large pot of salted boiling water cook the pasta to al dente (follow packaging instructions on how to
cook)

 Drain the pasta and immediately toss with the tomato sauce mix

 Serve at once, passing the peppermill, and the grated Parmigiano-Reggiano cheese if you like
Fajita Chicken and Veggies

Ingredients

For the Chicken (100 g= 0.7c/2.4f/34.7p)

 1 tbs olive oil 15 g

 Juice from 2 limes 60 g
 5 cloves of garlic minced (or frozen Dorot cubes)
 2 tsp onion powder
 1.5 tsp cumin
 1.5 tsp chili powder
 1.5 tsp garlic powder
 1.5 tsp kosher salt
 2.5 lb chicken tenderloins trimmed of yucky stuff, and chopped into 1.5 inch chunks or strips (1150 g)

For the Veggies (60 g cooked= 5.7c/0f/0.8p)

 2 bell peppers sliced thinly (275 g)

 1 onion halved then sliced thinly (290 g)
 Big pinch of kosher salt

Instructions

 Combine all marinade ingredients in a bowl and pour over chopped chicken in a large ziplock. Store in refrigerator for
at least an hour, or overnight. Try to remember to pull out about 30 minutes before you cook (ideally) to bring to room
temp.

 Preheat large skillet over medium-high heat. Spray with cooking spray and add veggies. Sprinkle with kosher salt and
cook, stirring just occasionally, for about five minutes until tender. Remove from pan and set aside.

 Heat that same pan to medium-high heat again, spray, and add about half the chicken (depending on the size of your
pan) in a single layer to brown. Don’t crowd the pan or the chicken will steam instead of brown. Let it sit, unmoved, on
the hot surface for about 2-3 minutes before flipping to the other side and repeating. Cook about 5 minutes total. Do
not stir or cover. Remove chicken from pan and set aside. Repeat in batches until it’s all cooked!

 When it’s done I like to pile all of the chicken and veggies back in the same pan for serving. Serve with tortillas and
fajita toppings, or atop rice bowls or salads!
𝗢𝗬𝗔𝗞𝗢𝗗𝗢𝗡 | 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 𝗖𝗛𝗜𝗖𝗞𝗘𝗡 & 𝗘𝗚𝗚 𝗥𝗜𝗖𝗘 𝗕𝗢𝗪𝗟

𝗣𝗿𝗼𝘁𝗲𝗶𝗻:
- approx. 1/2 cup Chicken thighs cubed (no skin)

𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲 (𝗗𝗮𝘀𝗵𝗶 𝗕𝗿𝗼𝘁𝗵):

- 1/2 cup bonito flakes
- 1 leek
- 2/3 cup mirin
- 1/4 cup soy sauce
- 1 small sheet of Konbu Kelp
- 1 tbsp sugar

𝗢𝘁𝗵𝗲𝗿 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 2-3 eggs
- 1 whole onion (sliced)

𝗚𝗮𝗿𝗻𝗶𝘀𝗵:
- Finely chopped spring onion
- Onion leeks sliced lengthwise
- 1 egg yolk

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦:
1. In a saucepan, prepare your dashi broth by combining your bonito flakes, leeks, mirin, soy sauce, konbu and sugar.
Simmer for 10 mins on low heat. Strain and let cool.

2. Cube up your chicken thighs, add in sliced onions and leeks, pour over prepared dashi broth and let marinate for
10-30mins

3. In a hot pan, add your marinated chicken and saute until slightly browned. Add in enough dashi broth to cover the
chicken and let simmer for about 5mins or until chicken is fully cooked.

4. Slightly beat 2-3 eggs (you want the eggs to have that marbled look). Add into the simmering chicken and cook
until eggs are still slightly runny. Take off the heat and serve on top of hot rice. Garnish with spring onions and an
extra egg yolk on top and enjoy!

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Pork Sinigang

 1 kilograms pork ribs or 1 pound of belly or ham -cut into serving pieces
 2 liters water
 1 medium red onion -cut into quarters
 4 pieces tomatoes - cut into quarters
 3 tablespoon fish sauce
 2 pieces taro (gabi) -medium - peeled and cut into quarters
 6 pieces string beans (sitaw) - cut into 2-inch long pieces
 1 medium radish - peeled and cut thin diagonally
 3 finger chilies
 8 pieces okra (small) - ends trimmed
 1 medium eggplant - cut into 1-inch pieces
 1 bunch kangkong (water spinach) - leaves and tender stalks separated
 4 tablespoon tamarind paste
 salt

Instructions
1. Place pork ribs in a large pot. Pour water and bring to a rolling boil over high heat. Use a slotted spoon to
skim off the scum that floats to the surface.

2. Add the red onion, tomatoes and fish sauce. Once it starts to boil again, cover the pot with the lid and lower
the temperature to low. Let it simmer until pork becomes tender.

3. Add the taro and cover and simmer again for 5 minutes.

4. Toss in the string beans and radish and let it cook for 2 minutes

5. Add the okra, eggplant, finger chili, and the kangkong stalks.

6. Add the tamarind paste and mix until dissolved. Season with salt if needed.

7. Before all the vegetables are done, toss in the kangkong leaves. Turn off the heat and let the vegetables
finish cooking from the residual heat.

8. Serve in bowls with plain steamed rice and fish sauce with some of the finger chili squashed into it as a dip.
Instant Pot Sweet Tapa (Rodiks style)

 1 kg beef slices (ideally thin cut like breakfast style)

 ½ cup brown sugar
 ¼ cup soy sauce
 Minced garlic or garlic powder
 Some water (just to make it not dry)

Instructions
1. Mix ingredients in instant pot
2. Pressure cook high for 30m then quick release
3. Flake the beef
4. Go to saute mode until no more liquid
5. Serve with rice and runny egg
Classic Meatloaf

Ingredients

Meatloaf

 1.5 large egg ($0.21)

 0.5 cup milk ($0.14)
 1.5 tsp Worcestershire sauce ($0.02)
 0.75 cup plain breadcrumbs ($0.32)
 1.5 tsp Italian seasoning ($0.10)
 0.75 tsp garlic powder ($0.05)
 1.5 tsp salt ($0.02)
 0.38 tsp freshly cracked black pepper ($0.02)
 0.75 cup minced onion ($0.14)
 2.25 lbs. ground beef (85/15) ($8.03)

Glaze

 0.75 cup ketchup ($0.40)

 1.5 Tbsp brown sugar ($0.02)
 1.5 Tbsp Worcestershire sauce ($0.06)
 1.5 tsp yellow mustard ($0.03)

Instructions

1. Preheat the oven to 350ºF. In a small bowl whisk together the egg, milk, and Worcestershire sauce.
In a separate small bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and
pepper. Mince the onion.
2. Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use
your hands to mix the ingredients together until evenly combined. Avoid over mixing.
3. Place the meatloaf mixture on a rimmed baking dish and shape it into a loaf that is approximately 4-
inches wide, 8-inches long, and 2-inches tall.
4. In a separate small bowl, stir together the glaze ingredients (ketchup, brown sugar, Worcestershire
sauce, and mustard). Spread the glaze evenly over the top and sides of the meatloaf.
5. Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ºF. Allow the
meatloaf to rest for 5-10 minutes after baking, then slice and serve.
Freezer friendly Breakfast Burritos

Ingredients

 10 oz. cheddar ($1.69)

 1.25 yellow onion ($0.32)
 1.25 bell pepper ($1.00)
 2.5 Tbsp butter, divided ($0.26)
 2.5 pinches salt and pepper ($0.05)
 1.25 lb. cooked ham ($3.75)
 15 large eggs ($2.79)
 10 large flour tortillas (burrito size) ($1.39)

Instructions

1. Begin by preparing all of the filling ingredients for the breakfast burritos. Shred the cheddar, if not purchased
pre-shredded.
2. Dice the onion and bell pepper. Add the onion and bell pepper to a large skillet with ½ Tbsp butter and sauté
over medium heat until the onions are soft and translucent (about 5 minutes). Season the bell pepper and
onion with a pinch of salt and pepper. Transfer the bell pepper and onion to a bowl.
3. Dice the ham, then add it to the skillet with another ½ Tbp butter. Sauté the ham over medium heat until it is
browned (about 5 minutes). Transfer the ham to a separate bowl and clean the skillet.
4. Crack 12 eggs into a bowl and lightly whisk. Add the last tablespoon butter to the skillet and heat over
medium. Once the skillet is hot, spread the butter to coat the surface, then pour in the whisked eggs.
5. Push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs have set,
but the eggs still look moist. Do not over cook the eggs or they'll become dry. Season the eggs with a pinch
of salt and pepper.
6. To assemble the burritos, add a scoop of scrambled eggs to the middle of each tortilla, then top with a scoop
of cooked bell pepper and onion, a handful of cheese, and some of the cooked ham.
7. To roll the burritos, first fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the
burrito up until it has closed. Wrap each burrito in parchment paper using the same folding and rolling
method (bottom up, sides in, finish rolling up). Label each burrito on the parchment paper or on masking
tape
8. Transfer the wrapped burritos to freezer bags, label and date the bags, then place in the freezer.

To Reheat Breakfast Burritos

1. Transfer the breakfast burrito to the refrigerator the day before to thaw. Once thawed, microwave on high
for 1-2 minutes, or heat in a skillet over medium-low, about 5 minutes on each side, or until the tortilla is
crispy and the insides are warm.
2. To reheat from frozen, use the microwave's defrost setting for about 5 minutes, then microwave on high for
1-2 minutes, or until heated through.
One Pot Creamy Sun Dried Tomato Pasta

Ingredients

 0.75 cup sun dried tomatoes ($1.66)

 3 Tbsp butter ($0.26)
 3 cloves garlic, minced ($0.16)
 12 oz. fettuccine ($0.67)
 0.75 tsp dried basil ($0.05)
 Freshly cracked pepper ($0.05)
 3 cups chicken broth* ($0.26)
 3 oz. cream cheese ($0.30)
 1.5 cups whole milk ($0.37)
 0.38 cup grated Parmesan ($0.44)

Instructions

1. Chop the sun dried tomatoes into small bite-sized pieces.

2. Add the butter and garlic to a deep skillet or Dutch oven. Sauté the garlic over medium heat for
about one minute, or until it is very fragrant.
3. Add the fettuccine, sun dried tomatoes, dried basil, some freshly cracked pepper, and the chicken
broth to the skillet. If needed, break the fettuccine in half to make sure it lays flat in the skillet and
is submerged in broth.
4. Place a lid on the skillet, turn the heat up to high, and bring the broth to a boil. As soon as it reaches
a boil, give the pasta a good stir, replace the lid, and turn the heat down to low or the lowest
setting that maintains a simmer.
5. Let the pasta simmer in the broth for 7-10 minutes, or until most of the broth is absorbed and the
pasta is tender, stirring every couple of minutes and always replacing the lid.
6. Keeping the heat on low, cut the cream cheese into chunks and stir it into the pasta. Once the
cream cheese has melted, add the milk and stir until a smooth sauce forms. Finally, add the grated
Parmesan over top and stir until it has melted into the sauce. Serve with extra freshly cracked
pepper, if desired.
Broccoli Fettuccine Alfredo

Ingredients

 24 oz. dry fettuccine ($1.63)

 24 oz. frozen broccoli florets ($1.29)
 1.5 clove garlic ($0.08)
 6 Tbsp butter ($0.45)
 6 Tbsp all-purpose flour ($0.06)
 4.5 cups milk ($0.94)
 1.5 cup grated parmesan ($0.96)
 0.19 tsp nutmeg ($0.02)
 to taste salt & pepper ($0.05)

Instructions

1. Begin to boil a large pot of water to cook the pasta. When it reaches a full boil, add the pasta and
cook for 7-10 minutes or until al dente. When the pasta is finished cooking, reserve 1/2 cup of the
starchy pasta water and then drain the pasta in a colander.
2. While the pasta is cooking, thaw the broccoli in the microwave and begin to make the parmesan
sauce. Mince the garlic and cook it over medium heat in a medium sauce pot with the butter until
the garlic has softened slightly (3-5 minutes). Add the flour, stir and cook for 2-3 minutes more. This
is the “roux” that will thicken the sauce.
3. Whisk in the milk. Increase the heat to medium-high. Whisk the milk mixture until it comes up to a
light simmer. As soon as it reaches a simmer it will thicken and should be able to coat a wooden
spoon (see photos below). Turn the heat off and whisk in the parmesan cheese. Add freshly cracked
black pepper, nutmeg, and salt to taste. Make the sauce slightly saltier than you’d prefer if you
were eating the sauce alone. Once it’s spread out over the pasta and broccoli it will taste more
mild.
4. Return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the
reserved pasta cooking water and toss the pasta to loosen it up. Add the thawed broccoli and then
pour the parmesan sauce over top. Stir to coat everything in the sauce and then serve!