customizable

This customizable power bowl is filled with delicious, healthy ingredients like grains, veggies, and lean protein to provide long-lasting energy throughout the day. Mix up this recipe template for different dishes to meal prep all week long.

Customizable Power Bowl Recipe Template + 3 Sauces

toppings, (avocado slides, chopped nuts

peanut butter

soy sauce

lime juice

maple syrup

fresh ginger, minced

fresh garlic, minced

plain greek yogurt

lime juice, lime

lime zest, lime

cumin

olive oil

balsamic vinegar

dijon mustard

Place your power bowl ingredients into a bowl...

Place your power bowl ingredients into a bowl or meal prep container. Top with toppings and sauce of choice.

To make the sauces, simply combine ingredients in...

To make the sauces, simply combine ingredients in a small bowl or mason jar and stir to combine. (All sauces make enough for one bowl.)

You can store power bowl in an airtight...

You can store power bowl in an airtight container for up to 3 days in the refrigerator.

https://www.youtube.com/watch?v=xRplnGR_wss

Dietitian demoing how to make healthy power bowls for New Years meal prep.

Full recipe: https://cheerfulchoices.com/customizable-power-bowl/

Original Segment: https://www.centralillinoisproud.com/good-day-central-illinois/in-the-kitchen-power-bowls/

Power Bowls News Segment

This spicy Korean BBQ chicken rice bowl is a tasty, easy-to-make, hot summer dinner that can be whipped up in no time! The chicken is bold in flavor, while the crisp veggies help balance the bowl and keep each bite refreshing.

Spicy Korean BBQ Chicken Rice Bowl

gochujang ((Korean fermented red pepper paste))

sugar ((or

garlic

Tablespoon oil (,

Tablespoon gochugaru (coarse) ((Korean dry red pepper flakes))

Tablespoon toasted sesame oil

salt

black pepper ((optional))

chicken

white rice (,

head romaine lettuce (,

carrot

english cucumber (, washed and sliced)

avocado (, sliced)

⅓ red onion (, thinly sliced (optional))

Toasted sesame seed (, for garnish (optional))

In a large bowl, whisk together all of the ingredients for the marinade, except for the chicken. Taste the marinade to see if you&#39;d like it sweeter, spicier, or more salted.

Once satisfied with the marinade flavor, add the chicken thighs and mix until the chicken is well coated with the marinade. Set aside until ready to cook.*The marinade can be made a week ahead of time and the chicken can be marinaded up to 3-4 days ahead of time, as long it&#39;s properly stored and refrigerated.*

In a large fry pan, add a couple Tablespoons of vegetable oil and heat over medium heat. Once the oil is hot and starts to shimmer, place the marinated chicken thighs in the pan piece by piece to give each piece a good char and sear. DO NOT overcrowd the pan! Let the marinated chicken cook on each side for about 2 to 3 minutes, or until the chicken pieces are cooked through (165°F). Remove the the cooked chicken, along with all the juices and repeat until all marinated chicken are cooked.*Cooking time for the chicken will vary depending on the size of each piece of chicken and how cold they are.*

For the marinade and chicken:

Arrange the rice (or your preferred grain), romaine lettuce, carrots, cucumber, avocado, and cooked chicken in 4 bowls. Top each bowl with a sprinkle of toasted sesame seeds and enjoy while the rice and chicken are hot!

To assemble the bowl:

Deli Style Pasta Salad

macaroni noodles, 454 g

Carrots, 1

Dill Pickles, 1

Red Onions, 1/2

Salt,

Kewpie mayo, 200 g

Dijon Mustard, 20 g

Lemon juice, 1/4 lemon

Garlic Powder, a sprinkle

Sugar, a spoonful

MSG, a sprinkle

Boil the pasta

Add your pasta to a pot of boiling, salted water. Overcook the pasta by 3 or 4 minutes longer than the package instructions suggest. This overcooking allows the pasta to maintain a perfect chewy texture when cooled for the salad, instead of just hardening.

Once the pasta is cooked, strain it and spread it onto a baking sheet to cool.

For an extra touch, consider mixing in a couple of spoonfuls of pickle liquid to the pasta so it absorbs some of that flavor.

While the pasta cools for about 30 minutes, you can use this time to prepare everything else.

Prepare the vegetables & the dressing

Dice your onion, carrot, and celery finely. Mince the dill pickle (it serves as an aromatic in this recipe).

Next, combine the mayo, mustard, lemon juice, sugar, garlic powder, black pepper, and MSG in a bowl and mix until well blended.

Taste and adjust the seasoning as necessary. The flavor should be powerful as it will season the pasta and vegetables.

Assemble & serve

In a large bowl or container, mix cooked pasta, vegetables, and dressing until everything is evenly coated. You can adjust the amount of dressing to your preference.

For best results, let the mac salad rest in the fridge for at least an hour before serving. It tastes even better if left overnight. Enjoy

https://www.youtube.com/watch?v=lnTRggYQ94M&t=92s

Thank you to GEICO for sponsoring this video. Click here➡️ https://on.gei.co/EthanC to see how much money you could save by bundling your home and auto insurance!

In my opinion, pasta salad is one of the most underrated weeknight meals. Not only can it be made ahead of time, but it's completely customizable with whatever you have in the fridge.

USEFUL KITCHEN GEAR

🌡Thermapen Thermometer: https://alnk.to/6bSXCCG
🍳 Made In Wok I use: https://bit.ly/3rWUzWX
🥌 Budget Whetstone for sharpening: https://geni.us/1k6kComboWhetstone
🧂 Salt Pig: https://geni.us/SaltContainer
⚖ Scale: https://geni.us/FoodScale
🍴 Budget 8-inch Chef's knife: https://geni.us/BudgetChefKnife
🔪 Nicer 8-inch Chef Knife: https://geni.us/TojiroChefKnife
🧲 Magnetic Knife Rack: https://geni.us/MagneticKnifeRack
🥘 Cast iron griddle: https://geni.us/TheCastIronGriddle
📄 Baking Sheet: https://geni.us/NordicBakingSheet
🛒 Wire Rack: https://geni.us/WireRack
🍳 Saucepan: https://geni.us/Saucepan
🪓 Woodcutting board: https://geni.us/SolidWoodCuttingBoard

⏱ TIMESTAMPS:
0:00 Intro
1:06 Pasta Salad Blueprint
1:32 Deli Style Pasta Salad
4:13 Chicken Avocado Cilantro Pasta Salad
6:25 Macros + Outro



🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): http://share.epidemicsound.com/33cnNZ

MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro

Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](http://amazon.com/) and affiliated sites.

Why I make Pasta Salad (almost) every week.

If you like Taco Bell&#39;s Mexican pizza, then you&#39;ll love this homemade and gourmet take on the fast food staple.

Gourmet Taco Bell Mexican Pizza Recipe

chuck

oregano

black pepper

onion

garlic cloves,

apple cider vinegar

chipotle peppers

beef broth

bay leaves

cloves

tomato paste

(15 ½-ounce) can pinto beans, drained and rinsed

taco-sized flour tortillas

Oaxaca cheese

cheddar cheese

tomatoes

pickled red onion

sour cream

guacamole

cilantro

Add the salt, cumin, oregano, pepper, onion, and garlic to the slow cooker and stir to combine.

Add the lime juice, vinegar, chipotle peppers, beef broth, bay leaves, and cloves, and stir to combine.

Cover and cook on low heat for 8 hours or until the beef is fork-tender.

Using a slotted spoon, remove the beef from the slow cooker, and set aside on a large platter.

Remove 2 cups and 4 tablespoons (separated) of the pan drippings from the slow cooker and set aside.

Using a fork, pull the beef into bite-sized shreds.

Return the pulled beef to the slow cooker pot, stir to combine with the remaining pan drippings, and program the cooker to the warm setting for 20 minutes.

To make the pizza sauce, place the 2 cups of the reserved pan drippings in a medium saucepan. Bring to a simmer over medium heat.

Once simmering, add the tomato paste, and whisk to combine.

Simmer the sauce for 5 minutes, or until the sauce has thickened (about the consistency of enchilada sauce). Remove from the heat and set aside.

To make the mashed pinto beans, heat olive oil in a large skillet over medium heat.

Once hot, add the beans and saute for 2 minutes.

Add the reserved 4 tablespoons of pan drippings to the skillet and stir to combine with the beans. Cook for 2 more minutes or until the beans become very soft.

Remove the skillet from the heat and mash the beans using a potato masher (alternatively, you can puree the beans using a food processor). Set aside.

Line 2 large baking sheets with parchment paper.

Divide the mashed pinto beans between the tortillas and spread out evenly.

Divide the pulled beef between the tortillas, spreading out evenly over the beans.

Top the beef with a light sprinkle of the Oaxaca and cheddar cheeses (about 2 to 3 tablespoons in total).

Place a tortilla on top of each pizza and gently press to create a flat surface.

Top these tortillas with 2 to 3 tablespoons of the pizza sauce, spreading out evenly.

Sprinkle with the remaining cheeses and place in the oven.

Bake for 15 minutes, or until the cheese has melted and the edges of the pizzas are crisp.

Remove the baking sheets from the oven and slice the pizzas into quarters.

Top pizzas with tomatoes, pickled red onion, sour cream, guacamole, and cilantro before serving.

https://www.youtube.com/watch?v=7i6A_yJxZn8

Upgrade your burger game with this classic smash burger recipe, which of course comes topped off with all the fixings. 

Classic Smash Burger With All the Fixings Recipe

beef

white onion

potato buns

Kosher salt,

black pepper,

American cheese

tomato

pickles

lettuce

Use your hands to shape the beef into 4 balls. Set aside.

Peel and thinly slice onions using a mandoline or sharp knife.

Heat a lightly oiled cast iron skillet over medium heat.

Toast the buns face-down in the skillet until golden brown. Set aside.

Pile a small mound of onions in the hot skillet over medium heat. Top with a ball of beef.

Season beef generously with salt and pepper.

Use two spatulas to press firmly on the beef to flatten into a thin disk. (You can optionally place a square of parchment paper on top of the beef before pressing.)

Cook until browned on the edges, then flip.

When the burger is cooked through and the cheese is melted, transfer to the bottom of a toasted bun. Repeat the cooking process with all beef, onions, and cheese.

Top the burger with sliced tomatoes, pickles, and lettuce.

Spread special burger sauce or condiment of choice over the top bun, if desired.

Place the top bun on top of the smash burger and serve immediately.

https://www.youtube.com/watch?v=jdHeRrPLbZA

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The most viewed customizable recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine