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Cheese Beck

@jackihungry

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abandoning my fear of the parasite & celebrating with @wishbonekitchen big fat salad by @jackihungry

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4

2 months ago

smashed on the new flat top this evening by @jackihungry

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3 months ago

Grilled Chicken + Quinoa Greek Bowls by @jackihungry

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3 months ago

inaugural burning of the new flame __________________________________________

Cilantro Lime Steak & Elote Tacos
Marinade & Steak:
* 2 T olive oil
* Zest of 2 limes
* Juice of 2 limes
* 4 cloves of garlic, minced
* 1 jalapeño, roughly chopped
* 1/2 T salt
* 1/2 bunch of cilantro, roughly chopped

1. Mix all ingredients in a ziploc.
2. Add the flank steak and rest in fridge for minimum 20 minutes - maximum 2 hours.
3. Grill steak over high heat approximately 4-5 minutes per side for medium rare. (Use thermometer if you want to be accurate)
4. Let steak rest in aluminum foil for 10-15 minutes before slicing thinly against the grain.

Dressing:
* 1/2c Greek Yogurt
* Zest of 2 limes
* Juice of 2 limes
* 4 cloves garlic
* 1 jalapeño
* 1 t salt
* 1/2 bunch of cilantro

1. Blend all ingredients in a food processor, immersion blender or blender. Refrigerate until serving.

Elote Street Corn
* 3-4 ears of corn on the cob
* 1/4 c greek yogurt (sour cream or Mexican crema)
* 1/4 c mayo
* 1/2 c crumbled Cotija
* Pinch of cilantro
* Sprinkle of chili powder
* Juice of one lime
* Pinch of salt

1. Grill cleaned corn cobs until bright yellow and lightly charred.
2. Whisk together sauce ingredients.
3. Cut corn off cob while warm and stir into sauce.
4. Top with more Cotija and cilantro

Warm corn tortillas on the grill. Add the sliced steak. Top with street corn, fresh cilantro, sliced jalapeños, Cotija, and sauce. Yum😋 by @jackihungry

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3 months ago

an old favorite for cozy Sunday dinner.. beef & broccoli ramen 🥩🥦🍜😋 __________________________________________

Beef & Broccoli Ramen

Ingredients:
* 1 lb shaved beef or thinly sliced flank steak
* 1 large head of broccoli, chopped into small pieces
* Mushrooms, sliced (optional)
* 2 packs of instant ramen
* Sauce: (can use TJ’s soyaki, but homemade is better)
* 1/2c low sodium soy sauce
* 3 T brown sugar
* 2 T sesame oil
* Knob of ginger, peeled and grated
* 3-4 cloves of garlic, peeled and grated
* 1 T cornstarch
* 1/2 c warm water
* 1/4 t black pepper

Instructions:
1. Whisk together sauce, set aside.
2. Put a small pot of water on to boil.
3. Sauté mushrooms over medium high in olive oil until softened. Add broccoli, stir. Add 1/4 cup of water, put lid on & steam until broccoli is bright green and fork tender. Remove veggies from pan into separate bowl, set aside.
4. Toss ramen into boiling water. Discard seasoning packs. Boil for 3 minutes then drain.
5. Cook thin sliced steak with olive oil in hot pan until brown. Use a paper towel to soak up any excess grease. Add veggies back in.
6. Turn heat to low and pour sauce in. Stir until it thickens a bit.
7. Add cooked ramen and toss.
8. Serve topped with sesame seeds & chili onion crunch. by @jackihungry

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3 months ago

Sausage Pepper Cheddar Egg Bake for the week!
Ingredients:
* 12 eggs
* 1 c cottage cheese
* 1 c shredded cheddar
* 1 lb ground breakfast sausage
* 1 red bell pepper
* 1 green bell pepper
* 1 yellow onion

Instructions:
1. Preheat oven to 350 F. Spray a 9x13 casserole dish with olive oil spray. Chop veggies, shred cheese.
2. Sauté peppers and onions in a pan over medium high heat until softened. Remove to a separate bowl.
3. Brown breakfast sausage. Add veggies back in.
4. Crack eggs in a big mixing bowl. Add cottage cheese, salt, pepper, garlic powder, and half the shredded cheddar. Whisk.
5. Add sausage and veggies into egg mix. Stir.
6. Pour entire mixture into greased casserole dish. Top with remaining cheddar.
7. Bake in 350 F oven for 40-50 minutes until egg is jiggly and center is set. by @jackihungry

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3 months ago

Have you missed me? I missed cooking. Tonight’s dinner - Hot Honey Feta Chicken from @caileeeeats (https://www.caileeeats.com/recipes/feta-hot-honey-chicken-bake) with simple arugula salad, summer corn, and berries by @jackihungry

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3 months ago

this is me actively trying to get over my yogurt aversion. as long as every bite is more like a yogurt-covered topping, we are gucci.

* Oikos Vanilla Triple Zero Greek Yogurt
* Nature Valley Oats & Honey Protein Granola
* Banana
* Strawberries
* Farmers Market local honey by @jackihungry

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6 months ago

fresh and bright and veggie-heavy after a long weekend ————————————————————————————————Sheet Pan Greek Chicken & Veggies
Ingredients:
* chicken breast, cubed
* baby gold potatoes
* zucchini
* red onion
* mushrooms
* red bell pepper
* lemons
* cherry tomatoes
* cucumber
* feta (the wet kind soaked in brine specifically)
* greek yogurt
* greek herb seasoning mix
* tzatziki (I usually make my own, but today in the wise words of Ina Garten “store bought is fine”)
Instructions:
1. Preheat oven to 425F. Line sheet pan with foil. Wash veggies.
2. Marinate cubed chicken in a ziploc with a couple spoonfuls of Greek yogurt, splash of olive oil, salt, pepper, Greek seasoning mix, lemon zest, and juice of one lemon. Put back in fridge for at least 15 minutes but the longer the better.
3. Chop potatoes in quarters, toss in olive oil, salt, and seasoning on sheet pan. Bake for 20 minutes.
4. Chop the rest of the veggies. Toss in olive oil, salt, and seasoning. Add to sheet pan.
5. Add marinated chicken evenly on top.
6. Bake for 30-45 minutes until chicken is done and veggies are toasty.
7. Garnish with lemon slices, feta, fresh dill, cucumbers, tomatoes and tzatziki. Enjoy 😊 by @jackihungry

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6 months ago

more Lazy Sunday meal prep…

Sheet Pan Sausage and Peppers
* Trader Joe’s Jalapeno Chicken sausage, sliced
* Bell Pepper, sliced
* Onion, sliced
Bake on a sheet pan, seasoned with the usual. Serve over rice. Top with sour cream or Greek yogurt. by @jackihungry

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7 months ago

Lazy Sunday Meal Prep brekky for the week… I didn’t even go to the grocery store for this, used leftover veg from the week before and freezer meat

Meal Prep Egg Bake
* 6 eggs
* 1 c cottage cheese
* bell peppers, diced
* red onion, diced
* frozen chicken sausage patties, cooked
* 1/2 c shredded cheddar cheese
1. Preheat oven to 350F. Spritz baking dish with oil spray.
2. Scramble eggs with the cottage cheese (blend if you want extra smooth and creamy). Season with salt and pepper. Pour into baking dish.
3. Sprinkle chopped toppings of choice evenly throughout. Top with cheese.
4. Bake covered with foil for 25 minutes at 350F. Uncover and bake another 20 minutes. Done when center is firm and not jiggly. by @jackihungry

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7 months ago

had this bad boy for dinner, half the pot is 42g protein & it still tastes delicious without the usual buff dip tummy ache…

High Protein Crockpot Buffalo Chicken Dip
(double it if you have to share)
* 1 large chicken breast
* 1/2 c cottage cheese (blended until smooth)
* 1/2 c Greek yogurt
* 1/2 c buffalo sauce
* 1/2 c shredded cheddar or low-fat mozzarella
1. Place chicken breast in crockpot. Season with salt, pepper, garlic powder, onion powder, and paprika. Drizzle some buffalo sauce on top. Cook on high 3-4 hours until shreddable.
2. Remove chicken and shred.
3. Blend cottage cheese until smooth. Mix with Greek yogurt, buffalo sauce and half the cheese.
4. Stir shredded chicken and sauce mixture together in crockpot. Top with remaining cheese.
5. Heat on low or keep warm about 30 minutes - 1 hour or until dip is hot and cheese is melted. Serve with tortilla chips, over rice, or with a fork. by @jackihungry

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7 months ago