dont! think! about! dinner!

including a greek inspired crispy rice salad, marry me turkey meatballs, and crispy salmon bowl <3

Hi cuties!! How are we?? I am so excited for today’s date! One of my new year’s resolutions this year to stop going out to eat as much. I have gotten into the nasty habit of craving takeout almost every night and giving into the urge 4-5 times a week 🫠 Which…. my wallet absolutely hates lol. But every time I cook dinner at home I remember how easy it can be, how delicious it is, and you have leftovers!! So basically it’s a win-win-win. At least that’s what I am telling myself 🙃 And this week’s meals are some of my FAVORITE!! Can’t wait for y’all to try them out. I hope you all have a great week and I will see u at next week’s date! Luv ya xoxoooo

What’s in this week’s picnic basket: (full recipes and grocery list are below)

And I am so SO excited to have an exclusive recipe from my friend Jenn Lueke (of Jenn Lueke)’s debut cookbook: Don’t Think About Dinner, that releases THIS WEEK!!

The book is 100% gluten-free, very dairy-free friendly, as well as vegetarian, vegan, and nut-free friendly. There are over 125 recipes and 12 chapters including breakfast, lunch, dinner, dessert, and more, plus a really comprehensive part 1 that includes all of Jenn’s best tips and tricks for shopping, stocking, prepping, + 12 full weeks of dinner plans with grocery lists to follow. Jenn is the meal prep queen and all of her recipes are SO good!! I am so so excited for this book and will leave a link below for you to shop! <3

Greek Inspired Crispy Rice Salad -

MAKE TIME: ~1.5 hours | SERVINGS: 2-3 | GLUTEN FREE | DAIRY FREE |

Ingredients:

Rice -

• 1 cup long grain rice

• 2 TBSP soy sauce

• 1 TBSP olive oil

Pickled Onions -

• 1 red onion

• 1/2 cup apple cider vinegar

• 1/2 cup water

• Pinch of salt

Chicken -

• 1 large chicken breast

• Smoked paprika

• Garlic powder

• Salt

• Black pepper

• Olive oil

Tzatziki Sauce -

• 1/3 cup unflavored yogurt (can use dairy free or regular, I use Forager Cashew Yogurt)

• Juice of 1/4 lemon

• 1/2 tsp lemon zest

• 1 garlic clove, minced

• 1 tsp dried dill

• 1 TBSP almond milk

• 1/4 tsp salt

Extras -

• 4-5 Persian cucumbers

• 2 medium size tomatoes

• 1/2 large avocado

• 1/3 cup crumbled feta (can use dairy free or regular, I love the brand Follow Your Heart)

Directions:

1. Start by washing 1 cup of long grain rice, until the water runs clear. Then transfer to a small pot and cook according to the rice’s packaging

2. Once the rice is done cooking, transfer it to a large bowl and let cool for at least 30 minutes

3. While the rice is cooling, make the pickled onions: Thinly slice 1 red onion and add to a medium-large jar

4. To a small pot on medium heat, add 1/2 cup of apple cider vinegar, 1/2 cup of water, and a pinch of salt. Bring to a simmer, then pour into the jar of onions. Top the jar with a lid and then set to the side

5. Once the rice has cooled for at least 30 minutes, preheat the oven to 400F

6. To the rice add 2 TBSP soy sauce, 1 TBSP olive oil, and mix until fully combined. Spread the rice onto a large baking sheet then bake at 400F for 35-45 minutes, or until the rice is browned and crispy (check periodically to avoid burning!)

7. Butterfly the chicken breast, then cut down the middle into 2 pieces. Cover each piece of chicken in a lot of smoked paprika, garlic powder, salt, & pepper. Flip each chicken over and season again

8. Drizzle olive oil in a large pan on medium heat. Once the oil is warm, place the chicken in the pan and then cook for about 5 minutes on each side. Then cover the pan with a lid, turn the heat to medium-low, and cook for 10 minutes

9. Once the chicken is fully cooked, slice into small cubes

10. Dice 4-5 Persian cucumbers. Slice each tomato in half, scoop out the seeds, and then dice into small pieces. Dice 1/2 of a large avocado as well

11. To make the Tzatziki Sauce, add all of the ingredients to a small bowl & then mix until fully combined

12. Once the rice is done cooking, assemble your bowls. Add the diced cucumbers, diced tomatoes, cooked chicken, diced avocado, a large scoop of pickled onions, 1/3 cup of crumbled feta, and then the crispy rice

13. Top with a drizzle of Tzatziki sauce, mix, and then enjoy!!

Jenn Lueke’s Marry Me Turkey Meatballs -

Photo by: Ashleigh Amoroso

Prep time: 15 minutes | Cook time: 15 minutes | SERVES 4 | GLUTEN-FREE | DAIRY-FREE | NUT-FREE |

If a dish could put a ring on it, this would be the one. This is my take on the creamy sun-­dried tomato, basil-­ packed marriage of the viral Marry Me Madness—­ in meatball form. Bonus: It’s dairy-free! Nutritional yeast brings the cheesy depth. Spoon it over rice, take a bite, and consider this your new forever favorite. I stand with the power of the classic Marry Me flavors.

GOOOD TO KNOW: Sub oil from the sun-­ dried tomatoes for the olive oil for an easy, low-­ waste, flavor-­ boosting hack in the meatballs and/or the rice. See Jenn’s Steamed Rice (page 290) for more rice tips.

FOR THE MEATBALLS:

• 1 pound 93% lean ground turkey

• ½ cup drained oil-­ packed sun-­ dried tomatoes, finely chopped

• ½ cup finely chopped fresh basil, plus more for garnish

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

• ½ teaspoon ground black pepper

• ½ teaspoon garlic powder

• Olive oil, for rolling

FOR THE RICE:

• 1 tablespoon olive oil

• 4 garlic cloves, minced

• 2 tablespoons nutritional yeast, plus more for garnish

• 2 teaspoons dried oregano

• ½ teaspoon kosher salt, plus more to taste

• 1 cup uncooked jasmine rice, rinsed (see Goood to Know)

• 2 cups low-­ sodium vegetable or low-­ sodium chicken broth

• ¾ cup full-­ fat coconut milk (about half a well-­ shaken 13.5-ounce can)

• Juice of ½ lemon

Directions:

1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.

2. Bake the meatballs: In a large bowl, combine the turkey, sun-­ dried tomatoes, basil, oregano, salt, black pepper, and garlic powder. Mix with a rubber spatula or clean hands until evenly combined. Rub oil onto clean hands and pinch off about 1 tablespoon of the meat mixture. Roll loosely between your palms until round and smooth. Place the meatball on the prepared sheet pan. Repeat with the rest of the mixture, forming about 20 equal-­ size meatballs and leaving about 1 inch of space between.

3. Bake until lightly browned on the outside with an internal temperature of 160°F, 10 to 12 minutes.

4. Meanwhile, cook the rice: Heat the oil in a large lidded sauté pan or Dutch oven over medium heat until shimmering. Add the garlic, nutritional yeast, oregano, and salt and cook, stirring constantly, for 1 minute.

5. Stir in the rice, broth, and coconut milk and increase the heat to high. Bring the liquid to a gentle boil. Reduce the heat to medium, cover, and simmer until the rice is cooked, 10 to 13 minutes. (If you are not using a nonstick pan, I recommend stirring a couple of times as it cooks.) Turn off the heat, squeeze in the lemon juice, and, if needed, season with more salt.

6. Spoon the rice into four bowls and top each with 5 meatballs. Garnish with basil and a sprinkle of nutritional yeast.

STORE IT: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.

REHEAT IT: From the refrigerator, microwave until warm, 1 to 2 minutes. From the freezer, thaw in the refrigerator overnight, then microwave in 30-second increments until warm.

Crispy Salmon Rice Bowl -

MAKE TIME: 20 minutes | SERVINGS: 2-3 | GLUTEN FREE | DAIRY FREE |

Ingredients: