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Hoisin Glazed Meatballs

We’re big fans of baking our meatballs (rather than frying) because that way they get nice, plump, and juicy without heaps of oil. But just to be on the safe side and make sure that this recipe is jam-packed with flavor, we’re coating them in a sweet hoisin glaze and adding snow peas for a bit of crispness and crunch. One bite and you’ll be hooked. 1 thumb Ginger 20 ounce Ground Beef 1 cup Jasmine Rice 8 ounce Snow Peas 2 tablespoon Sesame Seeds 4 unit Scallions ½ cup Panko Breadcrumbs ( Contains Wheat ) 4 tablespoon Hoisin Sauce ( Contains Soy ) 1 unit Lime Instructions Wash and dry all produce.  Preheat oven to 450 degrees. Bring  2 cups water  to a boil in a medium pot. Peel and mince  ginger  until you have 2 TBSP. Finely chop  scallions . In a medium bowl, combine  ginger, scallions, beef, panko , and  1 tsp sugar . Season with  salt  and  pepper ...
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Chicken Lo Mein

The secret to supremely slurpable, bouncy lo mein is thick, fresh noodles, which have a satisfying chewiness that you just can’t get with the skinny kind. That’s why our version is such a treat: you’ll be using wide udon noodles, which do an admirable job of soaking up the savory soy and hoisin sauce on each and every one of their squiggly curves. They’re tossed with green beans, carrots, mushrooms, and chicken for a bowlful of veggie- and protein-packed goodness. 12 ounce Chicken Tenders 8 ounce Udon Noodles ( Contains Wheat , Soy ) 2 clove Garlic 1 unit Vegetable Stock Concentrate 1 tablespoon Hoisin Sauce ( Contains Soy ) 4 ounce Shredded Carrots 6 ounce Green Beans 1 thumb Ginger 4 ounce Button Mushrooms 2 unit Scallions 1 tablespoon Soy Sauce ( Contains Soy ) Wash and dry all produce. Trim any stems from green beans, then cut into 1-inch pieces. Peel ginger, then mince until you have 1 TBSP. Mince ...
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Fun-Day Fajita Bar

Wanna know one of our secrets for speeding up dinner prep? It’s enlisting your dinner mates to do the work. Well, technically, you’ll still be making sure that the veggies and pork are nicely spiced and the tortillas are warm and toasty for these fajitas. But when you set everything out buffet-style and let everyone assemble their own (just the way they like it), you save yourself a big step. 1 unit Red Onion 1 unit Lime ¼ ounce Cilantro 1 tablespoon Southwest Spice Blend 4 tablespoon Sour Cream ( Contains Milk ) 4 ounce Heirloom Grape Tomatoes 1 unit Red Bell Pepper 12 ounce Pork Chops 6 unit Flour Tortillas ( Contains Wheat ) ½ cup Cheddar Cheese ( Contains Milk ) Wash and dry all produce. Halve and peel onion. Thinly slice one half. Finely dice other half until you have 2 TBSP diced onion. Quarter tomatoes. Zest lime until you have ½ tsp zest, then cut into halves. Core, seed, and remove white ribs from b...
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