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Recipes

ZHUZHED UP JAMBALAYA

4 scoops white rice

5 boxes Zatarain's jambalaya

1 package Costco chicken apple sausage

2 sweet bell peppers, diced

1 onion, diced

2 cans petite diced tomatoes, drained

Cook 4 scoops of rice in rice cooker. Cook jambalaya according to package directions.

Brown sausage in skillet sprayed with Pam. Once nicely browned, remove from skillet and cut into bite-size pieces. While sausage is browning, finely dice peppers and onions. Sauté until tender in same skillet used for sausage.

When jambalaya and rice are done, combine them along with sausage, peppers, onions, and tomatoes.

SUMMER GARDEN PASTA X4

Serves 24

16 pints cherry tomatoes, halved (4 large Sam’s Club bins)

24 cloves garlic, crushed

72 large basil leaves, julienned

2 tsp. crushed red pepper flakes

2 tsp. kosher salt

2 tsp. freshly ground black pepper

Olive oil

4 lbs. angel hair pasta or thin spaghetti

Parmesan cheese

Combine first six ingredients with ¾ to 1 cup of olive oil in a large bowl. Cover and set aside at room temperature for up to four hours. Cook pasta according to package directions. Drain pasta and toss with tomato mixture. Serve with a generous topping of parmesan cheese.

Serve with Italian chicken sausage, browned in skillet.

Offer chickpeas or great northern beans to add to pasta for meatless option.

GREEK BOWLS

Roasted vegetables:

1 crown broccoli florets (or use pre-cut bagged florets)

1 head cauliflower

2-3 sweet potatoes

2-3 zucchini

2-3 carrots

1 or 2 red onions

3 sweet red peppers

1 handful garlic cloves

Tzatziki:

1 qt. Greek yogurt

1 English cucumber (about two cups, finely diced)

2 T. Penzey’s Greek seasoning

Quinoa Rice:

4 scoops basmati rice

2 c. quinoa

Toppings:

2 packages Members Mark pulled chicken

5 cans chickpeas, drained and rinsed

1 lemon

2 red bell peppers

1 bin spinach

1 bottle Greek salad dressing OR make from scratch with recipe that follows

1 bottle Green Goddess salad dressing

1 jar kalamata olives

1 container pre-made hummus

For roasted vegetables: Halve zucchini and cut into ¼” slices, peel carrots and cut into ¼” thick coins, cut cauliflower and broccoli into florets, dice sweet potato into ¾” cubes, chop onion into 1” pieces. Add all to large mixing bowl and drizzle with a tiny bit of olive oil. Sprinkle with salt and pepper. Distribute onto four parchment-lined baking sheets. Convection bake at 425 until roasted, about 40 minutes. (Note: Start the vegetables early. Can only fit two sheets in the oven at a time.)

Cook basmati rice/quinoa in rice cooker.

Prepare tzatziki; finely chop 1 English cucumber. Stir cucumber into the Greek yogurt with 2 T. or so of Greek seasoning.

Chop red pepper into bite sized pieces or use mandolin to cut thin slivers.

Drain and rinse cans of chickpeas, reserving some of the liquid if making homemade dressing. Squeeze juice of one lemon over the chickpeas and add a few cranks of fresh ground black pepper.

Heat chicken in microwave according to package directions.

To serve: Layer spinach, rice, and preferred ingredients in bowl. Drizzle with dressing and tzatziki.

GREEK SALAD DRESSING

⅔ c aquafaba (liquid in can of chickpeas)

½ c red wine vinegar

2 tsp lemon juice

2 cloves garlic, minced

1 tsp oregano

1 tsp basil

½ tsp black pepper

½ tsp salt

1 T dijon mustard

1 T finely minced onion

TOFU SCRAMBLE

Make x3 for Ascend Week

1 sweet bell pepper, finely diced

1 small zucchini, finely diced

1 small sweet onion, finely diced

Other veggies if desired (mushrooms, jalapenos, etc.)

1 block firm or extra firm tofu

1 tsp. turmeric

1 tsp. Penzeys Revolution seasoning (or other favorite spices)

Saute veggies in a skillet that has been sprayed with Pam. Once they are tender, crumble the tofu and stir it in with the veggies. Sprinkle turmeric and seasoning and toss to coat. (1 tsp is a guess - add more if needed.) Heat through and serve.

WHITE CHICKEN CHILI X4

Serves 28

4 medium onions, diced

2 T. garlic powder or 24 cloves, crushed

4 T. canola oil

4 lbs. chicken OR 6 12.5 oz cans chicken

8 cans great northern beans (I use 10)

8 cans green chilies (Note: If available at Costco or Sam’s, use one 16 oz. jar 505 brand Flame Roasted Hatch Valley Green Chiles

2 32 oz. boxes vegetable broth

4 tsp. salt

4 tsp. cumin

4 tsp. oregano

2 tsp. black pepper

1 tsp. cayenne pepper (optional)

4 c. sour cream

2 c. half and half

Saute onions and garlic in oil until onions are translucent. Add remaining ingredients through spices and bring to boil.

Stir in sour cream and half and half right before serving. Heat through; do not let it come to a boil or the dairy will curdle.

ALTON BROWN’S BAKED POTATOES

1 large russet potato per person

Canola oil to coat (avocado and olive oil also work)

Kosher salt

Heat oven to 350 degrees and position racks in top and bottom thirds.

Wash potatoes with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking.

Pour a bit of oil in a bowl and dip your hands in the oil, then rub each potato with oil until lightly coated. Sprinkle each potato with kosher salt and place them directly on rack in middle of oven.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft.

If baking large quantities, use convection oven and allow 1 hour 15 minutes baking time.

BURRITO BOWLS

4 large sweet potatoes

8 scoops rice

3 sweet bell peppers

1 large or 2 medium onions

2 packages Members Mark pulled chicken

3 cans black beans

1 T. southwest seasoning

2 heads romaine, chopped

1 lb. shredded Mexican cheese

1 jar pico de gallo

1 jar mango salsa (if available at Sam’s)

Sour cream

Guacamole - store bought or make homemade

10 avocados

cherry tomatoes, finely diced

1 red onion

1 or 2 bunches cilantro

24 tortillas

Wash sweet potatoes and dice into ¾” cubes. Line baking pan with parchment paper. Drizzle with a smidgen of olive or avocado oil and toss to coat. Bake at 425, checking at 20 minutes to see if they are browned.

Make watermelon salsa and corn salsa.

Cook rice in rice cooker.

Slice onion and bell peppers. Put 1 tsp avocado oil in large skillet. Lightly saute peppers and onions until crisp tender. Don’t let them turn to mush.

Heat chicken in microwave, according to package directions.

Chop romaine and place in large bowl.

Drain 3 cans of black beans, leave liquid in one can. Place beans in cooking pot and add 1 T. southwest seasoning. Heat over low heat.

To serve: layer desired ingredients in bowl

watermelon salsa

Note: This makes a single batch. Triple the recipe for Ascend week.

2 c. watermelon, finely diced

1/2 c. red onion, finely diced

1 jalapeno, seeds removed, finely diced

1 tsp. garlic

1/4 c. freshly squeezed lime juice

1/4 to 1/2 c. cilantro, finely chopped

Combine all ingredients.

CORN SALSA

4 bags frozen corn

1 large or 2 small red onions, finely chopped

1-2 bunches of cilantro, finely chopped

Juice of 4 limes

1 tsp sugar

Salt and pepper to taste

Cook corn in microwave for minimum suggested time. Let cool. Combine all ingredients in large bowl and add salt and pepper to taste.

COLESLAW

2-10 oz. bags coleslaw mix

Dressing:

4 tsp. white vinegar

¼ c. white sugar

¼ tsp dry mustard

¼ tsp salt

1 c. mayonnaise

Combine dressing ingredients and toss with coleslaw mix in a large bowl.

OR:

1 Sam’s Club bag coleslaw mix

1 jar refrigerated coleslaw dressing

PARTY BEANS

1 can Bush’s baked beans

1 can kidney beans

1 can black beans

1 can great northern beans

1 can baby lima beans (or 1 bag frozen)

½ lb. bacon, fried and chopped

2 large or 3 medium onions, finely diced

1 cup brown sugar (unpacked)

¼ c. vinegar (white vinegar or apple cider vinegar)

½ tsp dried mustard powder

2 T. flour

Drain all cans of beans EXCEPT baked beans. Combine all ingredients except bacon and place in large casserole dish. Sprinkle bacon on top. Bake at 350 for one hour.

MOROCCAN QUINOA CHICKEN BOWLS

Serves 20

2 packages Members Mark pulled chicken

4 c. quinoa

1 bin spinach or spinach/arugula blend

4 c. carrots, thinly sliced (or purchase pre-shredded carrots)

5 cans chickpeas (reserve ¾ c. liquid)

16 Medjool dates, chopped

2 c. fresh mint, finely chopped

4 small shallots, finely chopped

2 c. slivered almonds

Dressing:

2 tsp each: coriander, ginger, cinnamon, cumin

1 tsp. kosher salt

½ tsp. crushed red pepper flakes

½ c. avocado oil

¾ c. aquafaba (liquid reserved from chickpeas)

Juice of 4 lemons (½ cup)

Juice of 4 oranges (½ cup)

3 T. maple syrup

Cook quinoa according to package directions. When done, fluff quinoa and cover the pot with a towel until serving time.

Heat chicken in microwave according to package directions.

Toast almonds in skillet over low heat until golden brown. Do not walk away - they burn quickly!

Combine all dressing ingredients and shake well.

To serve: Layer greens, quinoa, and preferred ingredients in bowl. Drizzle with dressing.

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TOFU SCRAMBLE

watermelon salsa