Meal Prep Monday: Ghoulishly Good Eats

Ingredients:

For the Shakshuka Sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14 ounces) crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cayenne pepper (adjust to taste)
• Salt and pepper to taste

For the "Ghostly" Eggs:

• 4 large eggs
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (for the "eyes")

For Serving:

• Crusty bread for dipping

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.

2. Stir in the minced garlic and diced red bell pepper. Cook for an additional 3-4 minutes until the peppers start to soften.

3. Add the crushed tomatoes, ground cumin, smoked paprika, and ground cayenne pepper to the skillet. Stir well to combine all the ingredients.

4. Season the sauce with salt and pepper to taste. Reduce the heat to low and let the sauce simmer for about 10-15 minutes, or until it thickens slightly.

5. Create "wells" in the sauce by gently cracking each of the large eggs into a small bowl and then carefully pouring them into the simmering sauce. Space them evenly around the skillet.

6. Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, or until the egg whites are set, but the yolks are still runny.

7. To create the "ghostly" effect, place a crumbled feta cheese "eye" on each egg yolk. You can also use a toothpick to draw "spooky" lines extending from the "eyes" if desired.

8. Once the eggs are cooked to your liking and the cheese is melted, remove the skillet from the heat.

9. Serve the Ghostly Shakshuka directly from the skillet with slices of crusty bread for dipping into the flavorful sauce.

Ingredients:

• 1 pound elbow macaroni
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) tomato sauce
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups shredded cheddar cheese

Instructions:

1. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

2. In a large skillet, cook the ground beef over medium-high heat until it's browned and crumbled. Drain any excess fat.

3. Add the chopped onion and minced garlic to the skillet with the cooked beef. Sauté for about 3-4 minutes until the onion becomes translucent.

4. Stir in the tomato sauce, diced tomatoes (with their juice), paprika, dried oregano, salt, and pepper. Mix well to combine all the ingredients.

5. Reduce the heat to low and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld together.

6. Preheat your oven's broiler.

7. In a large ovenproof baking dish, combine the cooked elbow macaroni and the beef and tomato sauce mixture. Stir everything together until the macaroni is evenly coated.

8. Sprinkle the shredded cheddar cheese evenly over the top of the macaroni mixture.

9. Place the baking dish under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown. Keep a close eye on it to prevent burning.

10. Remove the Ghoul-ash from the oven and let it cool slightly before serving.

Ingredients:

• 1 pound elbow macaroni
• 4 cups broccoli florets, steamed
• 3 cups shredded sharp cheddar cheese
• 2 cups milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup pureed spinach or kale (for the green color)

Instructions:

1. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

2. In a large saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously to create a smooth roux. Cook for 2-3 minutes until the roux is lightly golden.

3. Slowly pour in the milk while continuing to whisk, ensuring there are no lumps. Cook for another 2-3 minutes, or until the mixture thickens and coats the back of a spoon.

4. Stir in the shredded sharp cheddar cheese, garlic powder, onion powder, salt, and pepper. Continue to cook and stir until the cheese is fully melted and the sauce is smooth.

5. To achieve the green color, add 1 cup of pureed spinach or kale to the cheese sauce. You can make the puree by blending fresh spinach or kale leaves with a small amount of water until smooth. Stir the puree into the sauce until the desired green color is achieved.

6. Add the steamed broccoli florets to the green cheese sauce and stir to combine.

7. Combine the cooked elbow macaroni and the broccoli cheese sauce in a large mixing bowl. Gently toss to ensure that the macaroni is evenly coated with the green and cheesy goodness.

Ingredients:

For the Stir Fry Sauce:

• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons fresh blood orange juice
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1/2 teaspoon grated fresh ginger
• 2 cloves garlic, minced

For the Stir Fry:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup sugar snap peas, ends trimmed
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• Cooked white rice for serving
• Fresh cilantro leaves for garnish
• Blood orange slices for garnish

Instructions:

1. In a small bowl, whisk together all the ingredients for the stir fry sauce: soy sauce, honey, blood orange juice, rice vinegar, cornstarch, grated ginger, and minced garlic. Set aside.

2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the peeled and deveined shrimp and stir-fry for about 2-3 minutes until they turn pink and opaque. Remove the cooked shrimp from the skillet and set aside.

3. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced red bell pepper, yellow bell pepper, sugar snap peas, broccoli florets, and thinly sliced carrot. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp and slightly charred.

4. Return the cooked shrimp to the skillet with the stir-fried vegetables.

5. Pour the prepared blood orange stir fry sauce over the shrimp and vegetables in the skillet.

6. Stir everything together and cook for an additional 1-2 minutes, or until the sauce thickens and coats the shrimp and vegetables.

7. Serve your Blood Orange Shrimp Stir Fry hot over cooked white rice.

8. Garnish with fresh cilantro leaves and slices of blood orange for a burst of color and flavor.

Ingredients:

• 1 ½ pounds beef stew meat, cut into chunks
• 3 tablespoons all-purpose flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 large carrots, peeled and cut into pumpkin shapes
• 2 cups mushrooms, cleaned and cut into skull shapes
• 4 medium potatoes, peeled and cut into witch hat shapes
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the beef stew meat, flour, salt, and pepper. Toss until the meat is evenly coated with the flour mixture.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the coated beef stew meat and cook until browned on all sides. Remove the meat from the pot and set it aside.
3. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. Pour in the beef broth and red wine (if using), and bring the mixture to a simmer. Add the bay leaves, dried thyme, and dried rosemary. Return the browned beef to the pot.
5. Cover and let the stew simmer over low heat for 1.5 to 2 hours, or until the meat is tender.
6. Slice carrots into rounds and cut a notch out near the top of the left and right sides to make a stem, leaving the bottom round in a pumpkin shape.
7. Take the mushrooms and use a small knife to carve eye and nose sockets.
8. Cut potatoes into 1/2 inch rounds and then a small triangle out of the top of each round to make a hat.
9. About 30 minutes before the stew is finished, add the prepared carrot pumpkins, mushroom skulls, and potato witch hats to the pot.
10. Cook until the vegetables are tender and the flavors have melded together beautifully.
11. Serve the Witch's Brew Stew in individual bowls, and garnish each serving with a sprinkle of fresh parsley for an extra touch of magic.

Ingredients:

For the Filling:

• 1 pound ground beef or ground lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup frozen peas
• 1 cup beef or vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Mashed Purple Potatoes:

• 4 large purple potatoes, peeled and diced
• 1/4 cup butter
• 1/4 cup milk
• Salt and pepper to taste

For the Tombstone Toppers:

• 4 sheets phyllo dough
• 2 tablespoons melted butter
• Black food coloring or black sesame seeds (for decoration)

Instructions:

1. In a large skillet, brown the ground beef or lamb over medium-high heat. Drain any excess fat.

2. Add the chopped onion, minced garlic, and diced carrots to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened.

3. Stir in the frozen peas, beef or vegetable broth, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Simmer for about 10-15 minutes, or until the mixture thickens slightly. Remove from heat.

4. Place the diced purple potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.

5. Drain the cooked potatoes and return them to the pot.

6. Mash the potatoes with butter, milk, salt, and pepper until smooth and creamy. The potatoes will naturally have a purple hue.

7. Preheat your oven to 375°F (190°C).

8. Lay out one sheet of phyllo dough on a clean surface and brush it with melted butter. Place another sheet on top and repeat the process until you have four layers of phyllo dough.

9. Use a knife or a tombstone-shaped cookie cutter to cut out tombstone shapes from the layered phyllo dough.

10. Place the tombstone shapes on a baking sheet lined with parchment paper. Bake for about 5-7 minutes, or until they are golden brown and crispy. Let them cool.

11. In a baking dish, spread the prepared meat and vegetable filling evenly.

12. Spoon the mashed purple potatoes on top of the filling, spreading them out to cover the entire surface.

13. Arrange the baked phyllo tombstones on the mashed potatoes, pressing them in slightly.

14. If desired, use black food coloring or black sesame seeds to add "RIP" or other spooky details to the tombstones.

15. Bake the Haunted Shepherd's Pie in the preheated oven for 20-25 minutes, or until the top is lightly browned and the filling is bubbling.

16. Allow your Haunted Shepherd's Pie to cool slightly and serve hot.

Ingredients:

For the Bao Buns:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon active dry yeast
• 1/4 cup warm water
• 2 tablespoons sugar
• 1/2 teaspoon vegetable oil
• 1/4 teaspoon salt

For the Filling:

• 1/2 cup ground pork or ground chicken
• 1/4 cup finely chopped cabbage
• 2 tablespoons finely chopped mushrooms
• 2 tablespoons finely chopped green onions
• 1 clove garlic, minced
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• Salt and pepper to taste

For the Ghostly Decoration:

• Sliced black olives or black sesame seeds
• Edible food marker or black gel icing

Instructions:

1. In a mixing bowl, combine the all-purpose flour and baking powder.

2. In a separate small bowl, dissolve the active dry yeast in warm water. Let it sit for about 5 minutes until it becomes frothy.

3. Add the yeast mixture, sugar, vegetable oil, and salt to the dry ingredients. Mix until it forms a dough.

4. Knead the dough on a lightly floured surface for about 5-7 minutes until it's smooth and elastic. Place the dough back in the bowl, cover with a damp cloth, and let it rise for 1 hour.

5. In a separate bowl, combine the ground pork or chicken, chopped cabbage, chopped mushrooms, chopped green onions, minced garlic, soy sauce, sesame oil, salt, and pepper. Mix well.

6. After the dough has risen, punch it down and divide it into small equal-sized pieces (about the size of a golf ball). Roll each piece into a flat circle (about 4 inches in diameter) on a floured surface.

7. Place a spoonful of the filling in the center of each dough circle. Gather the edges of the dough and pinch them together to create a ghostly shape.

8. Arrange the ghostly buns on a steamer lined with parchment paper or cabbage leaves. Steam the buns for about 15-20 minutes or until they are puffed up and cooked through.

9. After steaming, let the buns cool slightly. Use sliced black olives or black sesame seeds to create eyes and a mouth on each bun. If needed, use an edible food marker or black gel icing to add additional details to the faces.