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Beef Shakshuka *544 Cals, 43g Protein, 22g Carbs,

Beef Shakshuka *544 Cals, 43g Protein, 22g Carbs, 31g Fat
@caraway_home @cuttingboarddotcom - link in bio
*Check out stationchef.com for more recipes

Grocery List (makes 4 portions)
- 1 yellow onion
- 2 red bell peppers
- 3 garlic cloves
- 1 lb 93/7 lean ground beef
- 28 oz crushed tomatoes
- 1 tbsp butter
- 8 eggs
- 1 bunch cilantro
- 1 lemon
- 2 tbsp harissa seasoning (alternative: 2 tsp each cumin, paprika, garlic powder,
pepper, coriander, and 1 tsp crushed red pepper)
- 1 avocado
- ½ cup feta cheese

1) Mise En Place
- Thinly slice the yellow onion and red bell peppers
- Mince the garlic cloves

2) Get Cooking!
- Preheat the oven to 350F
- In a large frying pan over medium heat, add 1 tbsp butter. Toss in the sliced onion, red bell peppers and minced garlic. Season with salt and pepper. Cook down until soft, about 5 minutes
- Add in the lean ground beef. Season with salt, pepper, and harissa seasoning. Cook thorough
- Add in the crushed tomatoes. Bring to a simmer. Adjust seasoning with salt, pepper and more harissa seasoning as needed
- Crack the eggs and nest them in the sauce with a ladle or spoon. If your pan is not big enough, transfer the tomato/beef mixture to a baking dish
- Bake in the oven until the egg whites are set, but the yolks are still runny, about 12-15 minutes

3) Prep Your Garnishes & Enjoy!
- Chop the cilantro, crumble the feta cheese, thinly slice the avocado
- Squeeze some fresh lemon juice on top of the beef shakshuka
- Plate, top with your garnishes, and serve with a fresh piece of toast

SOUP’S UP!
#firefighter #stationchef #shakshuka #beefshakshuka #highproteinbreakfast #breakfastrecipes #healthycomfortfood #easyrecipesathome

🔥Firehouse White Chicken Chili *673 Cals, 65g P

🔥Firehouse White Chicken Chili *673 Cals, 65g Protein, 49g Carbs, 24g Fat
*Check out stationchef.com for more 💪

Grocery List (makes 4 portions)
- 2 lbs skinless boneless chicken thighs
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 3 ½ cups chicken broth
- 32 oz Great Northern Beans
- 8 oz diced green chilis
- 4oz 1/3 less fat cream cheese
- ½ cup frozen or canned corn
- ½ cup Greek yogurt
- 1 bunch cilantro
- 1 avocado
- 1 jalapeno
- 2 limes
- 4 tbsp tortilla strips
- ¼ cup fat-free cheddar
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 paprika

1) Chicken
- Season both sides of the chicken with garlic powder, onion powder, paprika, salt and pepper
- In a large frying pan over medium heat, cook the chicken until the internal temperature reaches 165F
- Shred the chicken and set aside

2) Make The Chili
- Strain the liquid from the beans
- In a blender, add 1 heaping cup of strained beans and ½ cup of the chicken broth. Blend until smooth
- In a large pot over medium heat, add in the onions, garlic, and diced chilis. Cook until the onion is translucent, about 3 minutes. Season with 1 tsp each of cumin, oregano, paprika, and a pinch of salt and pepper
- Add in the chicken broth and bring to a boil. Once boiling, add the blended beans, whole beans, cream cheese, and corn. Bring to a simmer and let thicken, about 10
minutes
- Add in the shredded chicken, ¼ cup chopped cilantro, and the juice of 1 lime

3) Prep Your Garnishes & Enjoy!
- Slice the jalapeno and avocado, quarter a lime, chop some cilantro
- Make yourself a bowl, and top with your favorite garnishes

SOUP’S UP!
#firefighter #firehousedinner #firehousechili #dinnerideas #whitechickenchili #cozymeals #highprotein #healthychili #ems #holidayrecipes #stationchef

Looking for an incredible holiday gift idea? Best

Station Series Episode 3️⃣ Charlotte County St

Station Series Episode 3️⃣
Charlotte County Station 15’s Four Cheese Pasta *631 Cals, 51g Protein, 53g Carbs, 21g Fat
@jsand911

Grocery List (makes 8 portions)
- 2 lbs ground turkey or turkey sausage
- 3 cups fat-free cottage cheese
- ½ cup milk
- ¼ cup nutritional yeast
- 4 oz 1/3 less fat cream cheese
- 1 can Rotel diced tomatoes
- 16 oz Fusilli pasta
- 1.5 oz pork rinds (I recommend spicy if you can take the heat!)
- ¼ freshly grated parmesan
- ½ cup reduced fat shredded 4 cheese mix
- 1 tbsp ground fennel
- 1 tbsp paprika

1) Cook The Pasta
- In a pot of boiling water, add a pinch of salt and your pasta
- Cook per packet instruction to al-dente
- Just before draining, reserve ½ cup of pasta water

2) Make The Sauce
- In a blender, add 3 cups cottage cheese, ½ cup milk, ¼ cup nutritional yeast, 4oz 13 less fat cream cheese, ½ cup reduced fat shredded 4 cheese mix, salt and pepper
- Blend until smooth and creamy

3) Turkey Sausage
- In a frying pan over medium heat, add your turkey. Season with ground fennel, paprika, salt and pepper
- Cook through

4) Mix & Bake
- Preheat your oven to 350F
- Crush the pork rinds into fine crumbs
- In a large bowl, add in your pasta, ground turkey, creamy cheese sauce, 1 can Rotel diced tomatoes, and ½ cup pasta water. Mix well. Adjust seasoning as needed
- Transfer the pasta to an oven safe baking dish
- Top the pasta with pork rinds and freshly grated parmesan
- Bake in the oven for 15-20 minutes, or until bubbly and crispy

SOUP’S UP!
#firefighter #stationchef #stationseries #healthytwist #macandcheeserecipe #healthymacandcheese #ems #highproteinmeals #easydinners #charlottecountyflorida #foodie

👨‍🚒 Here’s a little peek into my life an

👨‍🚒 Here’s a little peek into my life and my Station Chef journey - share this with anyone you know looking to follow along and be better every day 💪
*New website coming soon! - www.thestationchef.com

#stationchef #recipesforheroes #aboutme #firefighterlife #healthyrecipes #easyrecipes #highprotein #foodie #ems #paramedic #military #skydiving

Homemade Low-Calorie Yum Yum Sauce *38 Cals, 2g Pr

Homemade Low-Calorie Yum Yum Sauce *38 Cals, 2g Protein, 6g Carbs, 1g Fat (per 2 tbsp)

Grocery List (makes 6 oz bottle)
- ½ cup plain Greek yogurt
- 1 tbsp light mayonnaise
- 1 tbsp Mirin
- 1 tbsp Gochujang (or tomato paste, or ketchup)
- 1 tbsp honey
- 1 tbsp apple cider vinegar (or rice vinegar)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika

1) Make The Dip
- In a medium bowl, combine all the ingredients. Mix well
- Adjust the texture by adding 1 tsp of water at a time
- Let chill in the fridge for 2 hours before using

SOUP’S UP!
#firefighter #yumyumsauce #homemadesauce #lowcaloriesauce #lowcalorierecipes #keepyourgains #healthyalternatives #putitoneverything #quickrecipes #eathealthyfood

Caprese Frittata *505 Cals, 45g Protein, 19g Carbs

Caprese Frittata *505 Cals, 45g Protein, 19g Carbs, 28g Fat

Grocery List (makes 4 portions)
- 8 eggs
- ½ cup egg whites
- ½ cup cottage cheese
- 1 shallot
- 16 oz turkey Italian sausage
- 1 cup fresh basil
- 16 oz grape tomatoes
- 1 lemon
- 4 tbsp balsamic glaze
- salad greens
- 2 tsp Dijon mustard
- 4 tbsp olive oil
- 1/3 cup freshly grated parmesan

1) Salad Dressing
- In a mason jar, add 2 tsp Dijon mustard, the juice of 1 lemon, 4 tbsp olive oil, salt, and pepper
- Cover with the lid. Shake well. Set aside

2) Mise En Place
- Finely chop your shallot
- Cut the grape tomatoes in quarters
- Finely slice the fresh basil
- In a large mixing bowl, whisk together the eggs, egg whites, and cottage cheese. Season with salt and pepper

3) Cook & Bake
- Preheat oven at 350F
- In a large frying pan over medium heat, add 1 tbsp olive oil. Add in the turkey sausage. Season with salt and pepper
- When 90% cooked, add the shallots and grape tomatoes. Cook down for 3-4 minutes, until the water from the tomatoes evaporates and the turkey is cooked
- Mix in the egg mixture and add fresh chopped basil on top. Combine well and place in the oven until the eggs are set, about 15-20 minutes

4) Plate & Garnish
- Once the frittata is cooked, remove from the oven
- Plate a slice on a plate. Add a handful of greens on the side
- Drizzle your dressing on the salad
- Top with fresh basil, freshly grated parmesan, and balsamic vinegar glaze

SOUP’S UP!
#firefighter #stationchef #healthyrecipes #brunchideas #caprese #frittata #breakfastrecipes #crowdpleaser #easyrecipes

One-Pan Leftover Turkey Pot Pie *645 Cals, 45g Pro

One-Pan Leftover Turkey Pot Pie *645 Cals, 45g Protein, 44g Carbs, 38g Fat
*Don’t miss @caraway_home Black Friday sale! 🔗Link in bio

Grocery List (makes 4 portions)
- 24oz leftover turkey
- 1 leek (white part only) or 1 yellow onion
- 3 carrots
- 3 cloves of garlic
- 3 celery stalks
- ¼ cup fresh thyme
- 3 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 2 cups chicken/turkey broth
- 1 pie crust/puff pastry sheet
- 1 egg

1) Mise En Place
- Roughly chop your leftover turkey
- Mince your garlic. Dice your carrots and celery. Wash and thinly slice your leek. Chop your thyme
- Save the celery leaves for garnish

2) Pot Pie Mixture
- Preheat the oven to the temperature on your pie crust package
- In a pan over medium heat, melt 3 tbsp of butter
- Add the leek, celery, carrots, garlic. Cook until soft and translucent, about 8 minutes
- Sprinkle 3 tbsp of flour. Cook for 2-3 minutes
- Slowly whisk in your milk and chicken broth
- Bring to a simmer and let reduce
- Season with salt and pepper. Add your fresh thyme and chopped turkey leftovers and mix well

3) Cover & Bake
- Cover the pot pie with a pie crust or puff pastry
- In a small bowl, whisk one egg
- Brush the dough with the egg wash
- With a paring knife, poke some holes in the crust
- Bake the pot pie based on the instructions on the package

4) Plate & Garnish
- Once the pot pie is cooked, remove from the oven and let sit for 3-5 minutes
- Plate a slice, garnish with fresh thyme and celery leaves

SOUP’S UP!
#carawayholidayambassador #firefighter #stationchef #healthyrecipes #leftoverturkey #leftoverturkeyideas #turkeypotpie #onepanmeal #easyrecipeideas #friendsofcaraway

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