Meal Prep Mondays: Game Day Grub

Ingredients:

• 1 pound ground beef
• 1 packet taco seasoning mix
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced onions (optional)
• 1/2 cup diced bell peppers (optional)
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 cup salsa
• 6 individual-sized bags of corn chips (like Fritos)

Instructions:

1. In a large skillet over medium heat, cook the ground beef until it's browned and cooked through, breaking it into crumbles as it cooks.

2. Drain any excess grease from the cooked beef. Then, add the taco seasoning mix and follow the instructions on the packet, typically adding water and simmering for a few minutes.

3. While the beef is simmering, prepare your taco toppings. Dice the lettuce, tomatoes, onions, and bell peppers if using. Shred the cheddar cheese.

4. Take each individual-sized bag of corn chips and slightly crush the chips inside the bag. You can do this by gently pressing with your hands or using a rolling pin. Be careful not to break the bag.

5. Next, open the bags and layer the seasoned beef, lettuce, tomatoes, onions (if using), bell peppers (if using), and shredded cheese inside each bag.

6. Top with a dollop of sour cream and a spoonful of salsa.

7. Hand each person their walking taco bag, and let them mix and enjoy their taco right from the bag with a fork or spoon.

Ingredients:

• 1 pound ground beef (or ground turkey for a leaner option)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño pepper, finely chopped (adjust to your spice preference)
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 2 cans (15 ounces each) diced tomatoes
• 1 can (6 ounces) tomato paste
• 2 cups beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust for spiciness)
• Salt and black pepper to taste
• Shredded cheddar cheese, sour cream, sliced green onions, and chopped fresh cilantro for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a wooden spoon as it cooks. Cook until it's no longer pink. If using lean ground turkey, add a little oil to the pot before browning.

2. Add the chopped onion, minced garlic, diced red bell pepper, diced green bell pepper, and finely chopped jalapeño pepper to the pot. Sauté for about 5 minutes, or until the vegetables are tender and aromatic.

3. Stir in the chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper. Cook for another minute to toast the spices. Then, add the diced tomatoes, tomato paste, and beef broth. Stir well to combine.

4. Add the drained and rinsed kidney beans, black beans, and pinto beans to the pot. Stir to incorporate all the ingredients.

5. Bring the chili to a simmer. Reduce the heat to low, cover, and let it simmer for about 30-40 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken. If it's too thick, you can add more broth to achieve your desired consistency.

6. Ladle the chili into bowls and garnish with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and chopped fresh cilantro, if desired.

Ingredients:

• 4 large russet potatoes
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 1/4 cup chopped green onions
• 1/2 cup sour cream
• 1/4 cup chopped fresh chives (optional)
• 1/4 cup diced jalapeño peppers (optional, for some heat)

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.

3. Rub the potatoes with olive oil and season them generously with salt and black pepper. Place them directly on the oven rack and bake for about 45-60 minutes, or until the potatoes are tender when pierced with a fork. The exact baking time may vary depending on the size of your potatoes.

4. Remove the potatoes from the oven and let them cool for a few minutes until they are safe to handle. Reduce the oven temperature to 375°F (190°C).

5. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh from each potato half, leaving about 1/4 inch of potato flesh attached to the skin. Reserve the scooped-out potato for another use (like mashed potatoes).

6. Place the hollowed-out potato skins on a baking sheet, skin side down. Bake in the preheated oven for about 10 minutes, or until they become slightly crispy.

7. Remove the potato skins from the oven and sprinkle each with shredded cheddar cheese and crumbled bacon. If you like some heat, you can add diced jalapeño peppers at this stage. Return the potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

8. Remove the loaded potato skins from the oven and let them cool slightly. Top with sour cream. Sprinkle them with chopped green onions and, if desired, fresh chives.

Ingredients:

• 2 pounds chicken wings, split into drumettes and flats
• 2 tablespoons baking powder (not baking soda)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Cooking spray

Instructions:

1. Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and lightly grease it with cooking spray.

2. Pat the chicken wings dry with paper towels.

3. In a large mixing bowl, combine the baking powder, salt, and black pepper. Add the dry chicken wings to the bowl and toss them to coat evenly with the baking powder mixture.

4. Place the coated chicken wings on the prepared wire rack on the baking sheet, ensuring they are evenly spaced.

5. Bake in the preheated oven for 45-50 minutes or until the wings are golden brown and crispy, turning them halfway through cooking. Adjust the cooking time as needed, depending on your oven.

6. Sauce and Rub Suggestions:

   • Classic Buffalo Sauce: Toss the baked wings in a classic buffalo sauce made by melting 1/2 cup of butter and mixing it with 1/2 cup of hot sauce. Add a pinch of garlic powder and a dash of Worcestershire sauce for extra flavor. Serve with Ranch or Bleu Cheese Dressing.

   • Honey BBQ Sauce: Coat the wings in a sweet and smoky honey BBQ sauce. You can use store-bought BBQ sauce or make your own by mixing ketchup, honey, brown sugar, and a dash of smoked paprika.

   • Garlic Parmesan Butter: Melt 1/2 cup of butter and stir in minced garlic and grated Parmesan cheese. Toss the wings in this flavorful garlic Parmesan butter.

   • Sweet Chili Sauce: Coat the wings in a sweet and tangy chili sauce, or serve the sauce on the side for dipping.

   • Mango Habanero Sauce: Mix mango puree with a dash of habanero hot sauce for a sweet and spicy twist.

   • Teriyaki Glaze: Toss the wings in a teriyaki sauce made from 1/2 cup soy sauce, 1/4 cup brown sugar, 2 cloves minced garlic, and 1 teaspoon grated ginger. Combine in small saucepan over medium heat and stir until sugar is completely dissolved. If you'd like to thicken the glaze, mix 1 TBS cornstarch with 2 TBS warm water and mix into glaze. Garnish with sesame seeds and chopped green onions.

   • Everything Bagel Rub: Create a unique rub with everything bagel seasoning, which includes sesame seeds, poppy seeds, garlic flakes, onion flakes, and salt.

   • Lime and Chili Rub: Mix 1 TBS lime zest, 1 TBS chili powder, 1 tsp cumin, and a pinch of sugar for a bright and spicy rub.

   • Smoky Chipotle Rub: Blend 1 TBS smoked paprika, 1 tsp ground chipotle pepper, 1 tsp cumin, and 1 TBS brown sugar for a smoky and slightly sweet rub.

   • Cajun Spice Rub: Create a Cajun-inspired rub with 1 TBS paprika, 1/2 tsp cayenne pepper, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp dried oregano.

   • Lemon Pepper Rub: Combine 1 TBS lemon zest, 1 TBS black pepper, 1 tsp garlic powder, and a touch of dried thyme for a zesty rub.

   • Basic Dry Rub: Mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon chili powder, 1 teaspoon cayenne pepper (adjust for spiciness), and 1 teaspoon salt. Coat the baked wings in this dry rub for a flavorful kick.

Ingredients:

For the Meatballs:

• 1 pound ground beef or pork
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1 egg
• Salt and pepper to taste

For the Beer and BBQ Sauce Glaze:

• 1 cup barbecue sauce
• 1/2 cup beer (choose your favorite)
• 2 tablespoons brown sugar (optional, for added sweetness)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the Canned Biscuit Pretzel Bites:

• 1 can refrigerated biscuit dough
• 4 cups water
• 1/4 cup baking soda
• Coarse salt, for sprinkling
• Cooking spray

Instructions:

Prepare the Meatballs:

1. In a large mixing bowl, combine the ground meat, breadcrumbs, finely chopped onion, egg, salt, and pepper. Mix until all ingredients are well combined.

2. Form the mixture into small meatballs, about 1 inch in diameter.

3. Heat a skillet over medium heat and lightly grease it with cooking spray. Place the meatballs in the skillet and cook until they are browned on all sides and cooked through, about 10-12 minutes. Remove the meatballs from the skillet and set them aside.

Prepare the Beer and BBQ Sauce Glaze:

1. In a saucepan, combine the barbecue sauce, beer, brown sugar (if using), Worcestershire sauce, garlic powder, salt, and pepper. Stir well.

2. Bring the sauce to a simmer over medium heat and cook for about 5-7 minutes, or until it thickens slightly and the alcohol in the beer cooks off. Adjust the sweetness and seasoning to your taste.

3. Add the cooked meatballs to the sauce and simmer for an additional 5 minutes, coating the meatballs evenly with the glaze.

Prepare the Canned Biscuit Pretzel Bites:

1. Preheat your oven to the temperature indicated on the biscuit dough can.

2. In a large pot, bring 4 cups of water to a boil. Add the baking soda and stir until dissolved.

3. Open the can of refrigerated biscuit dough and cut each biscuit into quarters.

4. Dip each biscuit quarter into the boiling water with baking soda for a few seconds, then remove using a slotted spoon and place them on a baking sheet lined with parchment paper.

5. Lightly sprinkle coarse salt over the pretzel bites.

6. Bake the pretzel bites in the preheated oven according to the instructions on the biscuit dough can, usually around 8-10 minutes or until they are golden brown.

Honey and Ale Pulled Chicken Sliders

Ingredients:

• 12 Hawaiian rolls
• 2 cups cooked shredded chicken
• 1/2 cup honey
• 1/4 cup ale or beer
• 1/4 cup barbecue sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Sliced pickles (optional, for topping)

Instructions:

1. In a saucepan over low heat, combine honey, ale, barbecue sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir until well combined and heated through.

2. Add the shredded chicken to the sauce and stir to coat evenly. Simmer for 5-7 minutes until the chicken is heated and the sauce thickens slightly.

3. Preheat your oven to 350°F (175°C). Slice the Hawaiian rolls in half horizontally, keeping them attached.

4. Place the bottom half of the rolls in a baking dish. Spread the honey and ale pulled chicken mixture evenly over the rolls.

5. Replace the top half of the rolls and cover the baking dish with aluminum foil.

6. Bake in the preheated oven for 15-20 minutes, or until the sliders are heated through and the rolls are slightly crispy on top.

7. Remove from the oven, slice along the roll lines, and serve with optional sliced pickles.

Hot Italian Sandwich Sliders

Ingredients:

• 12 Hawaiian rolls
• 12 slices hot Italian deli meat (salami, pepperoni, or your choice)
• 6 slices provolone cheese
• 1/4 cup sliced black olives
• 1/4 cup sliced banana peppers
• 1/4 cup marinara sauce
• 2 tablespoons melted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil

Instructions:

1. Preheat your oven to 350°F (175°C). Slice the Hawaiian rolls in half horizontally, keeping them attached.

2. Place the bottom half of the rolls in a baking dish. Layer the Italian deli meat, provolone cheese, sliced black olives, and banana peppers over the rolls.

3. Spread marinara sauce evenly over the toppings. Place the top half of the rolls back on.

4. In a small bowl, mix melted butter, garlic powder, and dried basil. Brush this mixture over the tops of the rolls.

5. Cover the baking dish with aluminum foil and bake for 15-20 minutes, or until the sliders are heated through and the cheese is melted.

6. Remove from the oven, slice along the roll lines, and serve.

Cuban Sliders

Ingredients:

• 12 Hawaiian rolls
• 12 slices ham
• 12 slices roast pork (or pulled pork)
• 6 slices Swiss cheese
• 1/4 cup dill pickles, sliced
• 2 tablespoons yellow mustard
• 2 tablespoons melted butter
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat your oven to 350°F (175°C). Slice the Hawaiian rolls in half horizontally, keeping them attached.

2. Place the bottom half of the rolls in a baking dish. Layer ham, roast pork, Swiss cheese, and dill pickles over the rolls.

3. Spread yellow mustard evenly over the toppings. Place the top half of the rolls back on.

4. In a small bowl, mix melted butter and garlic powder. Brush this mixture over the tops of the rolls.

5. Cover the baking dish with aluminum foil and bake for 15-20 minutes, or until the sliders are heated through and the cheese is melted.

6. Remove from the oven, slice along the roll lines, and serve.

Shrimp Po Boy Sliders

Ingredients:

• 12 Hawaiian rolls
• 12 small fried or grilled shrimp
• 1/4 cup shredded lettuce
• 1/4 cup sliced tomatoes
• 1/4 cup sliced pickles
• 1/4 cup remoulade sauce (mayo, ketchup, horseradish, and spices)
• Lemon wedges (for garnish, optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Slice the Hawaiian rolls in half horizontally, keeping them attached.

2. Place the bottom half of the rolls in a baking dish. Layer shredded lettuce, sliced tomatoes, fried or grilled shrimp, and sliced pickles over the rolls.

3. Spread remoulade sauce evenly over the toppings. Place the top half of the rolls back on.

4. Cover the baking dish with aluminum foil and bake for 10-15 minutes, or until the sliders are heated through.

5. Remove from the oven, slice along the roll lines, and serve with optional lemon wedges.

Buffalo Chicken Dip

Ingredients:

• 2 cups shredded cooked chicken (rotisserie chicken works well)
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce
• 1/2 cup ranch or blue cheese dressing
• 1 cup shredded cheddar cheese
• 1/4 cup sliced green onions (optional)
• Tortilla chips, celery sticks, or carrot sticks for dipping

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, and 1/2 cup of shredded cheddar cheese. Mix until everything is well combined.

3. Spread the mixture into a baking dish and top with the remaining 1/2 cup of shredded cheddar cheese.

4. Bake for 20-25 minutes, or until the dip is bubbly and the cheese on top is melted and slightly golden.

5. Garnish with sliced green onions, if desired, and serve with tortilla chips, celery sticks, or carrot sticks for dipping.

Chili Queso Dip

Ingredients:

• 1 cup chili (homemade or canned)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 oz cream cheese, softened
• 1/2 cup diced tomatoes
• 1/4 cup diced green onions
• Tortilla chips, tortilla strips, or warm soft pretzel bites for dipping

Instructions:

1. In a saucepan over medium-low heat, combine the chili, shredded cheddar cheese, shredded Monterey Jack cheese, and softened cream cheese. Stir until the cheese is fully melted and the mixture is smooth.

2. Stir in the diced tomatoes and diced green onions. Cook for an additional 2-3 minutes, or until everything is heated through.

3. Transfer the queso dip to a serving bowl and serve with tortilla chips, tortilla strips, or warm soft pretzel bites for dipping.

Spinach and Artichoke Dip

Ingredients:

• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Tortilla chips, baguette slices, or vegetable sticks (carrots, celery, bell peppers) for dipping

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, combine the thawed and drained chopped spinach, chopped artichoke hearts, grated Parmesan cheese, mayonnaise, sour cream, shredded mozzarella cheese, and minced garlic. Mix until all ingredients are well combined.

3. Transfer the mixture to a baking dish and bake for 25-30 minutes, or until the dip is bubbly and slightly golden on top.

4. Serve the spinach and artichoke dip hot with tortilla chips, baguette slices, or vegetable sticks for dipping.

Cheeseburger Dip

Ingredients:

• 1 pound ground beef
• 1/2 cup diced onions
• 1/2 cup diced tomatoes
• 1/4 cup diced pickles
• 1 cup shredded cheddar cheese
• 1 cup cream cheese
• 1/4 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup mustard
• Tortilla chips, baguette slices, or potato wedges for dipping

Instructions:

1. In a skillet over medium heat, cook the ground beef and diced onions until the beef is browned and the onions are translucent. Drain any excess fat.

2. In a mixing bowl, combine the cooked ground beef and onions with diced tomatoes, diced pickles, shredded cheddar cheese, cream cheese, mayonnaise, ketchup, and mustard. Mix until all ingredients are well combined.

3. Transfer the mixture to a baking dish and bake for 15-20 minutes, or until the dip is heated through and bubbly.

4. Serve the cheeseburger dip hot with tortilla chips, baguette slices, or potato wedges for dipping.