Quick and Easy AH Recipes: Quicker Prep Tips
Wish you could make a few of your favorite Always Hungry? and Always Delicious recipes in-a-flash? We’ve put together a list of some of our favorite recipes – made quick and easy to suit your lifestyle needs. Each recipe below has a few tips and tricks to fast-track the cooking process. Check out our handy “Quick and Easy” list below, then print off a copy to post on your fridge for reference throughout the week.
These tips and tricks are a sneak peak of what our NEW Quick and Easy Meal Planning Class will have to offer. Sign up to our newsletter HERE to stay up-to-date on our first class dates (to be announced early April!)
Grain-Free Waffles or Pancakes
ALWAYS HUNGRY? pg. 223
Mix together batter. Grease a sheet pan (cookie tray) or muffin tins. Pour batter in an even layer on the pan OR distribute evenly among muffin tins. Substitute 1 teaspoon baking powder in place of 3/4 teaspoons baking soda. Bake at 350°F for 12-15 minutes, or until the batter is fully cooked through. Baking the batter rather than cooking on the stovetop reduces the amount of time spent adding batter to the waffle iron and cooking multiple waffles/pancakes.
Chicken Stir-Fry
ALWAYS HUNGRY? pg. 230
Replace mushrooms, broccoli, carrots, cabbage, and snap peas with 4 to 6 cups frozen Asian vegetable blend. Use 1 pound of pre-cooked rotisserie chicken. Sauté vegetables, chicken, and sauce in oil until heated through. Pair with a higher-carbohydrate dessert such as berries with whipped cream OR serve the stir-fry over a bed of cooked quinoa (P2), white beans, brown rice (P2), or sweet potatoes (P2).
Melt-in-Your-Mouth Lamb Shanks
ALWAYS HUNGRY? pg. 233
Toss all ingredients in a slow cooker. Cook according to the manufacturer’s directions.
Marinara Primavera
ALWAYS HUNGRY? pg. 234
Toss together all ingredients (except leafy greens). If Crumbled Tempeh is not already prepared, choose an equivalent protein on the Equivalents Chart (ALWAYS DELICIOUS pg. 49). Spread in an even layer on a roasting pan or sheet pan. Roast at 425°F for 15-20 minutes, or until vegetables are tender and protein is cooked through.
Shepherd’s Pie with Cauliflower Topping
ALWAYS HUNGRY? pg. 238
Use 2 cups frozen vegetable medley in place of fennel and mushrooms. Use 4 cups thawed frozen crumbled cauliflower in place of 1 small to medium head of cauliflower. Sauté frozen vegetables, onion, garlic, and beef in oil until beef is cooked through. Add salt, pepper, tomato paste and water. Simmer for 5 minutes. Blend together thawed frozen cauliflower and beans with oil, salt, and pepper. Serve beef sauté over cauliflower mash.
Modern Day Sloppy Joe
ALWAYS HUNGRY? pg. 239
Replace diced tomatoes with 1 ¼ cups passata (pureed tomatoes – no sugar added). Place all ingredients in a slow cooker. Cook according to the manufacturer’s directions.
Mexican Shredded Chicken
ALWAYS HUNGRY? pg. 241
Toss together all ingredients and place in a slow cooker. Cook according to the manufacturer’s directions. The longer cooking time will yield tender, “fall-apart” chicken that is already “shredded”.
Mediterranean Chicken
ALWAYS HUNGRY? pg. 245
Toss all ingredients together. Roast at 425°F for about 20 minutes, or until chicken is cooked through.
Eggplant Parmesan
ALWAYS HUNGRY? pg. 247
Replace eggplant and zucchini with 4 cups store-bought spiralized (or sliced) zucchini OR frozen grilled eggplant or zucchini. Cook in a fry pan with tofu, cheeses, marinara, and basil until all ingredients are warm.
Coconut Curry Shrimp or Thai Peanut Tempeh
ALWAYS HUNGRY? pg. 248, pg. 258
Use 4 to 6 cups frozen Asian vegetable blend in place of the fresh non-starchy vegetables.
Ranchero Sauce
ALWAYS HUNGRY? pg. 272
Roughly chop peppers and onion. Mix together all ingredients and spread evenly in a single layer on a sheet pan or roasting pan. Roast at 425°F for 15-20 minutes, or until peppers are softened and lightly browned. Remove from the oven and blend until smooth (an immersion blender works best for this).
Roasted Sweet Potatoes
ALWAYS HUNGRY? pg. 279
Chop the sweet potato into smaller sizes for faster cooking times.
Coconut Cashew Clusters
ALWAYS HUNGRY? pg. 284
Use melted dark chocolate, pre-chopped cashews or nuts and coconut flakes. Mix then scoop into silicone ice cube trays. Place in the fridge until set. Remove from silicone ice cube tray and store in the fridge for easy snacks during the week.
Apple Spice Pancakes
ALWAYS DELICIOUS pg. 96
Mix together batter. Grease a sheet pan (cookie tray) or muffin tins. Pour batter in an even layer on the pan OR distribute evenly among muffin tins. Bake at 350°F for 12-15 minutes, or until the batter is fully cooked through. Baking the batter rather than cooking on the stovetop reduces the amount of time spent adding batter to the waffle iron and cooking multiple waffles/pancakes.
Shredded Chicken
ALWAYS DELICIOUS pg. 110
Toss together all ingredients and place in a slow cooker. Cook according to the manufacturer’s directions. The longer cooking time will yield tender, “fall-apart” chicken that is already “shredded”.
Citrus Teriyaki Stir-Fry, Spicy Asian Stir-Fry
ALWAYS DELICIOUS pg. 120, pg. 122
Option 1: Use 4 cups thawed frozen vegetable blend in place of non-starchy vegetables. Toss together oil, thawed vegetables, stir fry sauce and chicken. Arrange in a single layer on a roasting pan or sheet pan. Roast at 425°F for about 20 minutes, or until chicken is cooked through.
Option 2: Heat oil in pan. Add 4 cups of frozen vegetable blend in place of non-starchy vegetables. Add sauce and pre-cooked equivalent protein of choice. Cook until vegetables are tender and protein is warmed through.
Moroccan Chicken Stew with Apricots
ALWAYS DELICIOUS pg. 133
Marinade chicken in Moroccan Sauce overnight. Toss with remaining ingredients (omit the water). Roast at 425°F for about 20 minutes, or until protein is cooked through.
Parchment Baked Fish
ALWAYS DELICIOUS pg. 138
Use a covered casserole dish instead of parchment paper. Toss vegetables in oil and spread in an even layer on a sheet pan or roasting pan. Top with fish, flavorings, and spices. Roast at 425°F until vegetables are tender and fish is cooked.
Beef, Bison, or Turkey Meatballs
ALWAYS DELICIOUS pg. 149
Distribute beef mixture among muffin tins rather than frying. Cook at 425°F for 15-20 minutes, or until meat is cooked through.
Meatloaf with Smoked Paprika Ketchup
ALWAYS DELICIOUS pg. 152
Replace chickpea bread crumbs with 1 cup black beans. Serve as a stir-fry.
Beef Stroganoff
ALWAYS DELICIOUS pg. 158
Mix all ingredients in a bowl. Arrange in a single layer on a roasting pan. Roast at 425°F for about 20-30 minutes, or until beef is cooked through.
Braised Apples with Cabbage
ALWAYS DELICIOUS pg. 218
Toss together all ingredients. Roast at 425°F for about 15 minutes, or until cabbage and apples are tender.
Mint Chocolate Power Balls
ALWAYS DELICIOUS pg. 279
Replace cashews with ¾ cup nut butter. Melt chocolate. Mix the nut butter, melted chocolate, extract (optional), and protein powder. Pour in silicone ice cube trays and set in the fridge.
Looking for Quick-and-Easy Recipe Ideas?
Stay tuned for our Quick and Easy 2-part class with Chef Kenzie Osborne – coming early April! Each class is a one-hour session with a 30-minute question period. Upon purchase, you will immediately receive a specialized one-week meal plan, prep list, and additional resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne.
Sign up to our newsletter below to stay up-to-date on class announcements!
