Cozy, Bulk Performance Plates
Chicken Performance Plate Pie
a cozy, comforting, flavorful, and nourishing dish to support your training, and leave your taste buds satisfied during the chilly fall season.
Ingredients:
1 tablespoon olive oil
1 bag frozen mixed veggies
10 oz mushrooms (optional)
1/2 c or 1/2 diced onion (can purchase pre diced)
1 ½ teaspoons garlic powder
½ teaspoon salt
¼ teaspoon pepper
¼ cup all purpose flour
1 lb ground meat of choice, cooked
1 tablespoon chopped fresh thyme
1 prepared pie crust
2 cups milk (I used whole milk)
2 cups shredded hash browns
1 egg (lightly beaten with 1 tablespoon water to create egg wash)
Instructions:
Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add onions and the mushrooms. Add frozen hash potatoes and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally.
Add mixed veggies, salt, and pepper. Cook until the mushrooms have browned more deeply and the veggies begin to soften, about 3 additional minutes.
Sprinkle the flour over the vegetables and cook 2 minutes. Slowly pour in the milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the meat and thyme. Spoon this meat mixture into the prepared pie dish.
Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.
Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest a few minutes before serving.
Fast Sweet Potato Chili
This chili is healthy, cozy, comforting, and easy to make. Plus, it makes great leftovers for an easy week night meal after a busy day of training.
Ingredients:
1 tablespoon olive oil
1/2 medium onion chopped (can buy pre- chopped)
4 cloves garlic minced
1 pound ground meat of choice (I like to switch it up- note pairing with beef makes a great iron + iron absorption meal!)
1/2 cup broth ( love an opportunity to get in bone broth)
12/-1 cup tomato sauce (depending on how thick you like it!)
1 (28-ounce) can fire-roasted diced tomatoes with juices
1 (14-ounce) can red kidney or northern beans drained
1 pound sweet potatoes peeled & diced, or see Target’s frozen pre diced/cooked potatoes for quicker to prepare
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper optional
Salt & pepper to taste
Toppings (optional, to taste): cheddar cheese, cilantro, avocado, sour cream/Greek yogurt, scallions, tortilla chips, etc. (I personally love the greek yogurt + tortilla chip combo!)
Instructions:
Add the oil to a soup pot and sauté the onion over medium-high heat for 5 minutes.
Add the garlic and ground meat to the pot and cook, breaking the meat up with your spoon and stirring occasionally, for 5 minutes or until the turkey turns white on the outside.
Add the remaining ingredients except for salt & pepper. Give it a good stir.
Increase the heat and bring the chili to a boil. Once it's bubbling, reduce the heat to medium and cover the pot with the lid slightly open. Let it cook for 15-25 minutes or until the sweet potatoes have softened (depends if you bought them pre cooked or not and how big you cut the pieces). I like to give it an occasional stir.
Season with salt & pepper if needed and serve with desired toppings.
Veggie Enchiladas
Don’t be discouraged by the number of steps- these are pretty simple and great to eat off of during the week!
Ingredients:
2 cups enchiladas sauce
2 tablespoons olive oil
1 cup chopped red onion (can purchase pre-chopped)
1 red bell pepper, chopped
1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
5 to 6 ounces baby spinach (about 5 cups, packed)
2 cans black beans (OR HEAR ME OUT, YOU CAN ALSO DO 1 CUP BEANS + 1 CUP GROUND MEAT OR ROTISSERIE CHICKEN)
1 cup shredded Monterey Jack cheese, divided
½ teaspoon salt
black pepper, to taste
8 tortillas (about 8 inches in diameter)
Handful of chopped cilantro, for garnishing
Instructions:
Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch with olive oil or cooking spray
In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet and cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with the remaining spinach and cook until all of the spinach has wilted.
Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with ½ teaspoon salt and some freshly ground black pepper, to taste.
Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan. Repeat with remaining tortillas and filling.
Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas.