Prep Time: 10 minutes          Total Time: 50 minutes

Nutrition Facts:

• Calories per serving: 320
• Fat: 16g
• Carbs: 10g
• Protein: 28g

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 can (14 oz) of diced tomatoes
• 1/4 cup of balsamic vinegar
• 1/4 cup of fresh basil leaves
• 2 cloves of garlic, minced
• salt and pepper to taste

Directions:

1. Prepare the Oven and Chicken:

Preheat your oven to 375°F (190°C).

Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.

2. Arrange Ingredients in a Baking Dish:

Place the chicken thighs in an oven-safe baking dish.

Pour the diced tomatoes and balsamic vinegar over the chicken for tanginess and richness.

3. Add Garlic and Fresh Basil:

Sprinkle the minced garlic and torn basil leaves over the chicken, allowing the flavors to distribute evenly.

4. Cover and Braise:

Cover the dish with foil and bake in the (preheated) oven for 40 minutes or until the chicken is tender and reaches an internal temperature of 165°F (75°C).

5. Serve Hot:

Carefully remove the dish from the oven and transfer the chicken to a serving platter. Spoon some of the tomato-basil sauce over the top.

Tip:

Serve this dish with steamed vegetables or a side of cooked pasta for a hearty, comforting meal.

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Maple Glazed Carrots

Prep Time: 5 minutes          Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 150
• Fat: 7g
• Carbs: 22g
• Protein: 1g

Ingredients:

• 1 lb of baby carrots
• 2 tbsp of maple syrup
• 2 tbsp of butter
• 1/4 cup of orange juice
• 1/2 tsp of ground cinnamon
• salt to taste

Directions:

1. Prepare and Sauté the Carrots:

Melt the butter in a large skillet over medium heat.

Add the baby carrots, stirring occasionally and cook until they caramelize slightly, about 5 minutes.

2. Add Maple Syrup and Orange Juice:

Pour the maple syrup and orange juice, stirring to coat the carrots evenly.

The orange juice adds a hint of acidity to balance the sweetness.

3. Season and Cover:

Sprinkle ground cinnamon over the carrots and season with a pinch of salt.

Cover the skillet and let the carrots braise on low heat for 20 minutes, stirring occasionally, until tender.

4. Serve Warm:

Transfer the glazed carrots to a serving bowl, drizzling any remaining sauce over the top.

Tip:

These carrots are the perfect sweet side dish with roast chicken or pork.

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Red Wine Braised Beef Short Ribs

Prep Time: 15 minutes          Total Time: 2 hours 45 minutes

Nutrition Facts:

• Calories per serving: 450
• Fat: 30g
• Carbs: 8g
• Protein: 35g

Ingredients:

• 4 beef short ribs
• 2 cups of red wine
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks of celery, chopped
• 4 cloves of garlic, minced
• 2 cups of beef broth
• 2 tbsp of tomato paste
• 2 sprigs of fresh thyme
• salt and pepper to taste

Directions:

1. Prepare and Preheat:

Preheat your oven to 325°F (160°C).

Pat the beef short ribs dry and season them generously with salt and pepper.

2. Sear the Beef Ribs:

In an oven-safe skillet or Dutch oven, heat some oil over medium-high heat.

Sear the ribs on all sides until golden brown, 3–4 minutes per side. This helps lock in flavor.

3. Add the Vegetables and Aromatics:

Add the chopped onion, carrots, celery and minced garlic to the pan, stirring to combine with the beef.

4. Deglaze with Red Wine:

Pour the red wine into the pan, scraping up any browned bits from the bottom.

Let the wine simmer for a few minutes to reduce slightly and intensify the flavors.

5. Add Beef Broth, Tomato Paste and Thyme:

Stir in the beef broth, tomato paste and fresh thyme sprigs.

Cover the skillet and transfer it to the preheated oven.

6. Braise Until Tender:

Allow the beef ribs to braise for 2–2.5 hours or until they are fork-tender and nearly falling off the bone.

7. Serve and Garnish:

Transfer the ribs to a serving dish and pour the rich sauce over.

Tip:

Serve these short ribs with creamy mashed potatoes or polenta to soak up the delicious sauce

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Honey Mustard Braised Brussels Sprouts

Prep Time: 10 minutes          Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 120
• Fat: 6g
• Carbs: 16g
• Protein: 3g

Ingredients:

• 1 lb of brussels sprouts, trimmed and halved
• 2 tbsp of olive oil
• 2 tbsp of whole-grain mustard
• 2 tbsp of honey
• 1/4 cup of chicken broth
• salt and pepper to taste

Directions:

1. Prepare the Brussels Sprouts:

Trim the ends of the brussels sprouts and slice them in half.

2. Sear the Brussels Sprouts:

Heat olive oil in a large skillet over medium heat.

Place the brussels sprouts cut-side down in the skillet and cook until lightly browned, about 3–4 minutes.

3. Add Honey and Mustard:

Stir in the whole-grain mustard and honey, coating the brussels sprouts evenly.

4. Braise with Chicken Broth:

Pour in the chicken broth and season with salt and pepper to taste.

Cover the skillet and let the brussels sprouts braise for 15 minutes or until tender.

5. Serve:

Transfer the brussels sprouts to a serving dish, drizzling any remaining sauce over the top.

Tip:

These brussels sprouts pair wonderfully with roasted meats or fish for a balanced and flavorful side dish.

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Coconut Curry Braised Tofu

Prep Time: 15 minutes          Total Time: 35 minutes

Nutrition Facts:

• Calories per serving: 280
• Fat: 20g
• Carbs: 15g
• Protein: 14g

Ingredients:

• 1 block (14 oz) of firm tofu, cubed
• 1 can (14 oz) of coconut milk
• 2 tbsp of red curry paste
• 1 onion, sliced
• 2 bell peppers, sliced
• 1 cup of snap peas
• 2 tbsp of soy sauce
• 1 tbsp of brown sugar
•    salt 

Directions:

1. Prepare Ingredients:

Slice the onion and bell peppers into thin strips and cut the tofu block into cubes. Rinse and dry the snap peas to prepare them for cooking.

2. Begin the Coconut Curry Sauce:

Heat the coconut milk over medium heat until it starts to simmer. Add the red curry paste and stir thoroughly until well combined, creating a fragrant, rich sauce.

3. Sauté Vegetables:

Add the sliced onion and bell peppers to the skillet. Sauté them in the sauce for 3–5 minutes until they soften. Stir in the snap peas, ensuring all vegetables are coated in the curry sauce.

4. Add and Braise the Tofu:

Gently add the cubed tofu to the skillet, stirring carefully to avoid breaking the tofu. Add soy sauce and brown sugar to the skillet, mixing them into the sauce to balance flavors. Season with salt as needed.

5. Braise to Finish:

Cover the skillet with a lid and allow the dish to braise for 20 minutes on low heat or until the vegetables are tender and the flavors have melded.

Tip:

Serve hot over steamed rice or rice noodles for a satisfying meal with fresh lime juice for added brightness.

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Spiced Braised Lamb Shanks

Prep Time: 20 minutes          Total Time: 3 hours 20 minutes

Nutrition Facts:

• Calories per serving: 450
• Fat: 25g
• Carbs: 10g
• Protein: 45g

Ingredients:

• 4 lamb shanks
• 2 onions, chopped
• 4 cloves of garlic, minced
• 1 tsp of ground cumin
• 1 tsp of ground coriander
• 1/2 tsp of ground cinnamon
• 1/2 tsp of ground ginger
• 1/4 tsp of ground cloves
• 1 can (14 oz) of diced tomatoes
• 2 cups of beef broth
• 1/4 cup of chopped fresh cilantro
• Salt and pepper to taste

Directions:

1. Preheat Oven and Prepare Lamb:

Preheat oven to 325°F (160°C). Season the lamb shanks generously with salt and pepper on all sides.

2. Brown the Lamb:

In a large ovenproof pot, brown the lamb shanks on all sides over medium-high heat until golden brown. Remove the lamb and set it aside on a plate.

3. Sauté Aromatics:

Add chopped onions and minced garlic to the pot, stirring occasionally until softened and translucent. Mix in the ground cumin, coriander, cinnamon, ginger and cloves. Cook until the spices become fragrant.

4. Add Liquids and Braise:

Pour in the diced tomatoes and beef broth, stirring well to combine. Return the lamb shanks to the pot, cover and transfer to the preheated oven. Braise for 2½ to 3 hours, until the meat is fork-tender.

Tip:

Garnish with freshly chopped cilantro and serve with couscous or mashed potatoes to enjoy the rich, spiced flavors.

Orange Ginger Braised Pork Tenderloin

Prep Time: 10 minutes          Total Time: 55 minutes

Nutrition Facts:

• Calories per serving: 250
• Fat: 6g
• Carbs: 15g
• Protein: 35g

Ingredients:

• 2 pork tenderloins
• 1 cup of orange juice
• 2 tbsp of soy sauce
• 2 tbsp of honey
• 2 inches of fresh ginger, sliced
• 4 cloves of garlic, minced
• salt and pepper 

Directions:

1. Preheat the Oven and Prepare the Marinade:

Preheat oven to 375°F (190°C). Whisk orange juice, soy sauce and honey until combined.

2. Marinate and Prepare Pork:

Place the pork tenderloins in a baking dish. Pour the marinade over the pork and add sliced ginger and minced garlic on top. Season with salt and pepper to taste.

3. Begin Braising:

Cover the baking dish with foil and place it in the preheated oven. Bake for 30 minutes, then remove the foil and continue to braise for 15 minutes or until the pork reaches an internal temperature of 145°F (63°C).

4. Rest and Serve:

Remove from the oven and allow (the pork) to rest for 5 minutes before slicing, ensuring the juices redistribute evenly.

Tip:

Serve with steamed greens or roasted sweet potatoes for a balanced and aromatic meal.

Spicy Braised Chickpeas

Prep Time: 10 minutes          Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 220
• Fat: 3g
• Carbs: 38g
• Protein: 10g

Ingredients:

• 2 cans (15 oz each) of chickpeas, drained and rinsed
• 1 can (14 oz) of diced tomatoes
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tsp of smoked paprika
• 1/2 tsp of cayenne pepper
• 1/2 tsp of ground cumin
• 1/4 cup of vegetable broth
• 2 tbsp of chopped fresh cilantro
• Salt to taste

Directions:

1. Sauté the Aromatics:

Add a little olive oil to the pan and heat on medium.

Add the chopped onion and minced garlic, cooking until softened, about 5 minutes.

2. Add the Spices:

Stir in the smoked paprika, cayenne pepper and ground cumin.

Cook for 1 minute, allowing the spices to release their aroma.

3. Combine with Tomatoes and Broth:

Pour in the diced tomatoes and vegetable broth.

Bring the mixture to a simmer, stirring occasionally.

4. Add the Chickpeas:

Gently fold in the chickpeas and season with salt.

Cover and braise on low heat for 20 minutes, allowing flavors to meld and the chickpeas to soften.

5. Garnish and Serve:

Before serving, sprinkle chopped fresh cilantro over the top for brightness.

Tip:

Serve this flavorful dish with rice or couscous for a satisfying vegetarian main or enjoy it as a side.

Braised Eggplant

Prep Time: 10 minutes          Total Time: 50 minutes

Nutrition Facts:

• Calories per serving: 150
• Fat: 4g
• Carbs: 25g
• Protein: 7g

Ingredients:

• 2 large eggplants, sliced
• 1 can (14 oz) of crushed tomatoes
• 2 cloves of garlic, minced
• 1 tsp of dried oregano
• 1/2 tsp of dried basil
• 1/4 cup of grated parmesan cheese
• Salt and pepper to taste

Directions:

1. Preheat and Prepare:

Preheat your oven to 375°F (190°C).

Arrange the sliced eggplants in a single layer in a baking dish.

2. Add the Garlic and Tomatoes:

Spread minced garlic evenly over the eggplant slices.

Pour the crushed tomatoes over the eggplants, coating each slice.

3. Season with Herbs:

Sprinkle dried oregano and basil across the eggplants.

Season with salt and pepper for a balanced flavor.

4. Braise and Bake with Cheese:

Cover and braise in the preheated oven for 30 minutes.

Remove the cover, sprinkle parmesan cheese and bake uncovered for 10 minutes.

Tip:

This braised eggplant is perfect with crusty bread or pasta.

Honey Soy Braised Pork Belly

Prep Time: 10 minutes          Total Time: 1 hour 10 minutes

Nutrition Facts:

• Calories per serving: 350
• Fat: 30g
• Carbs: 10g
• Protein: 12g

Ingredients:

• 1 lb of pork belly, sliced
• 1/4 cup of soy sauce
• 2 tbsp of honey
• 2 cloves of garlic, minced
• 1 tsp of grated fresh ginger
• 1/4 cup of chicken broth
• 2 green onions, chopped
•    salt and pepper 

Directions:

1. Caramelize the Pork Belly:

Fry the pork belly slices in a skillet over medium-high heat, until caramelized on all sides.

2. Prepare the Sauce:

Whisk soy sauce, honey, minced garlic and grated ginger.

3. Combine and Braise:

Pour the soy sauce mixture over the pork belly.

Add the chicken broth and chopped green onions to the skillet.

Season with salt and pepper.

4. Braise Until Tender:

Cover and braise over low heat for 1 hour or until the pork belly is tender and flavorful.

Tip:

Serve with steamed rice and greens for a complete and satisfying dish.

Braised Chorizo

Prep Time: 10 minutes          Total Time: 40 minutes

Nutrition Facts:

• Calories per serving: 400
• Fat: 30g
• Carbs: 10g
• Protein: 20g

Ingredients:

• 4 chorizo sausages
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 cloves of garlic, minced
• 1 can (14 oz) of diced tomatoes
• 1/2 cup of dry red wine
• 1 tsp of smoked paprika
• 1/2 tsp of dried thyme
• Salt and pepper to taste

Directions:

1. Brown the Chorizo:

In a skillet over medium heat, fry the chorizo sausages until browned on all sides.

Remove the sausages from the skillet and set aside.

2. Sauté the Vegetables:

Add the sliced onion, bell pepper and minced garlic.

Sauté until the vegetables are softened, about 5 minutes.

3. Add Tomatoes and Seasonings:

Stir in the diced tomatoes, red wine, smoked paprika and dried thyme.

Return the chorizo to the skillet, ensuring it is coated in the sauce.

4. Braise to Finish:

Cover and braise over low heat for 30 minutes, allowing the flavors to meld.

Tip:

Serve with crusty bread and a side salad for a hearty and flavorful meal.

Sweet and Sour Braised Meatballs

Prep Time: 15 minutes          Total Time: 35 minutes

Nutrition Facts:

• Calories per serving: 320
• Fat: 15g
• Carbs: 20g
• Protein: 25g

Ingredients:

• 1 lb of ground beef
• 1/4 cup of breadcrumbs
• 1 egg
• 2 cloves of garlic, minced
• 1/4 cup of chopped fresh parsley
• Salt and pepper to taste
• 1/2 cup of pineapple juice
• 1/4 cup of ketchup
• 2 tbsp of soy sauce
• 2 tbsp of brown sugar
• 1 tbsp of vinegar

Directions:

1. Prepare the Meatballs:

Mix ground beef, breadcrumbs, egg, minced garlic, parsley, salt and pepper.

Shape the mixture into meatballs of the desired size.

2. Brown the Meatballs:

Heat oil over medium heat.

Fry the meatballs on all sides until browned but not fully cooked. Set aside.

3. Prepare the Sauce:

Whisk pineapple juice, ketchup, soy sauce, brown sugar and vinegar.

4. Braise the Meatballs in Sauce:

Pour the sauce over the meatballs in the skillet.

Cover and braise over low heat for 20 minutes or until meatballs are fully cooked.

Tip:

Serve over rice or noodles for a sweet and tangy main dish.

Braised Brussels Sprouts with Bacon

Prep Time: 10 minutes          Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 180
• Fat: 10g
• Carbs: 18g
• Protein: 7g

Ingredients:

• 1 lb of brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tbsp of maple syrup
• 2 tbsp of Dijon mustard
• 1/4 cup of chicken broth
• salt and pepper

Directions:

1. Cook the Bacon:

Cook the chopped bacon over medium heat until crispy.

Remove the bacon from the skillet and set aside, leaving some bacon fat in the pan.

2. Brown the Brussels Sprouts:

Add the halved brussels sprouts.

Cook until they begin to brown on the cut sides, about 5 minutes.

3. Add Maple and Mustard:

Stir in the maple syrup and Dijon mustard, coating the brussels sprouts evenly.

4. Braise with Broth:

Pour in the chicken broth and season with salt and pepper.

Cover and braise over low heat for 20 minutes or until the sprouts are tender.

5. Finish with Bacon:

Before serving, sprinkle the crispy bacon pieces on top.

Tip:

Serve as a deliciously savory side that pairs well with roasted meats or vegetarian mains.

Lemon Garlic Braised Shrimp

Prep Time: 10 minutes          Total Time: 15 minutes

Nutrition Facts:

• Calories per serving: 200
• Fat: 9g
• Carbs: 4g
• Protein: 25g

Ingredients:

• 1 lb of large shrimp, peeled and deveined
• 4 cloves of garlic, minced
• 1 lemon, juiced and zested
• 2 tbsp of olive oil
• 1/4 cup of white wine
• 2 tbsp of chopped fresh parsley
• salt and pepper

Directions:

1. Heat the Oil:

Heat the olive oil over medium heat until shimmering.

2. Sauté the Garlic:

Add the minced garlic to the skillet and cook until fragrant, 1-2 minutes.

3. Add the Lemon and Wine:

Stir the lemon juice, lemon zest and white wine. Mix well to combine.

4. Cook the Shrimp:

Gently add the shrimp to the skillet, seasoning with salt and pepper.

Cover and braise for 5 minutes or until the shrimp are pink and cooked.

5. Finish and Serve:

Sprinkle chopped fresh parsley over the top before serving.

Serve hot with crusty bread or cooked pasta.

Tip:

For added flavor, add red pepper flakes for a bit of heat.

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Red Wine Braised Mushrooms

Prep Time: 10 minutes          Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 120
• Fat: 6g
• Carbs: 8g
• Protein: 4g

Ingredients:

• 1 lb of mushrooms, cleaned and halved
• 1 onion, sliced
• 2 cloves of garlic, minced
• 1 cup of red wine
• 1/4 cup of beef broth
• 2 tbsp of butter
• 2 tbsp of chopped fresh thyme
• salt and pepper

Directions:

1. Melt the Butter:

Melt the butter over medium heat until bubbling.

2. Sauté the Onion and Garlic:

Add the sliced onion and minced garlic, cooking until softened, about 5 minutes.

3. Brown the Mushrooms:

Stir the halved mushrooms and cook until they are browned, (approximately 5-7 minutes).

4. Add Wine and Broth:

Pour in the red wine and beef broth, mixing to combine.

Season with salt, pepper and chopped fresh thyme.

5. Braise the Mushrooms:

Cover the skillet and braise over low heat for 20 minutes.

Tip:

These mushrooms make a great side dish or topping for grilled steak.

Coconut Curry Braised Chickpeas

Prep Time: 10 minutes          Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 280
• Fat: 15g
• Carbs: 30g
• Protein: 10g

Ingredients:

• 2 cans (15 oz each) of chickpeas, drained and rinsed
• 1 can (14 oz) of coconut milk
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 tsp of curry powder
• 1 tsp of ground turmeric
• 1 tsp of ground cumin
• 1/2 tsp of cayenne pepper
• 4 cups of fresh spinach leaves
• salt to taste

Directions:

1. Sauté the Onion and Garlic:

Fry the chopped onion and minced garlic in a bit of oil until softened, about 5 minutes.

2. Add Spices:

Stir the curry powder, ground turmeric, ground cumin and cayenne pepper, cooking until fragrant.

3. Add Chickpeas and Coconut Milk:

Add the drained chickpeas and coconut milk to the pot, mixing well.

4. Stir in the Spinach:

Gently fold in the fresh spinach leaves, allowing them to wilt.

5. Braise the Chickpeas:

Season with salt and cover, braising over low heat for 15 minutes.

Tip:

Serve hot with rice or naan bread for a hearty meal.

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Apple Cider Braised Pork Chops

Prep Time: 10 minutes          Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 300
• Fat: 10g
• Carbs: 20g
• Protein: 25g

Ingredients:

• 4 bone-in pork chops
• 1 cup of apple cider
• 2 tbsp of apple cider vinegar
• 2 tbsp of honey
• 1 tsp of Dijon mustard
• 1/2 tsp of ground cinnamon
• 1/4 tsp of ground nutmeg
• salt and pepper 

Directions:

1. Season the Pork Chops:

Season the pork chops generously with salt and pepper on both sides.

2. Brown the Pork Chops:

Brown the pork chops on both sides over medium heat, 3-4 minutes per side.

3. Whisk the Braising Liquid:

Whisk the apple cider, apple cider vinegar, honey, Dijon mustard, ground cinnamon and ground nutmeg.

4. Combine and Braise:

Pour the mixture over the pork chops in the skillet.

Cover and braise over low heat for 20 minutes or until the pork is cooked.

Tip:

Serve hot with roasted sweet potatoes or mashed cauliflower for a delicious pairing.

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Sausage and White Bean Braised Stew

Prep Time: 15 minutes          Total Time: 35 minutes

Nutrition Facts:

• Calories per serving: 380
• Fat: 20g
• Carbs: 30g
• Protein: 25g

Ingredients:

• 4 Italian sausages, sliced
• 2 cans (15 oz each) of cannellini beans, drained and rinsed
• 1 can (14 oz) of diced tomatoes
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 cups of chicken broth
• 2 tsp of dried Italian seasoning
• salt and pepper 

Directions:

1. Brown the Sausages:

Brown the sliced Italian sausages over medium heat until cooked, about 5 minutes. Remove and set aside.

2. Sauté the Onion and Garlic:

In the same skillet, sauté the chopped onion and minced garlic until softened, about 5 minutes.

3. Add Tomatoes and Beans:

Stir in the diced tomatoes, drained cannellini beans, chicken broth and dried Italian seasoning.

4. Combine and Simmer:

Return the browned sausages to the skillet and mix well.

Season with salt and pepper.

5. Braise the Stew:

Cover and braise over low heat for 20 minutes.

Tip:

Serve hot with crusty bread or overcooked pasta for a hearty meal.

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Maple Glazed Braised Pork Tenderloin

Prep Time: 10 minutes          Total Time: 40 minutes

Nutrition Facts:

• Calories per serving: 250
• Fat: 6g
• Carbs: 15g
• Protein: 35g

Ingredients:

• 2 pork tenderloins
• 1/4 cup of maple syrup
• 2 tbsp of Dijon mustard
• 2 cloves of garlic, minced
• 1 tsp of dried thyme
• salt and pepper

Directions:

1. Marinate the Pork Tenderloin:

Whisk soy sauce, honey, sesame oil, minced garlic and grated ginger in a small bowl.

Season the pork tenderloin with salt and pepper, then place it in a large resealable plastic bag.

Pour the marinade over the pork, seal the bag and refrigerate for at least 30 minutes.

2. Prepare the Braising Liquid:

Preheat your oven to 350°F (175°C).

Bring the chicken broth to a simmer along with star anise and cinnamon stick, infusing the broth with warm spices.

3. Sear the Pork Tenderloin:

Remove the pork from the marinade and pat dry with paper towels.

Heat a large skillet over medium-high heat and sear the pork on all sides until golden brown,  2–3 minutes per side. Transfer the pork to an oven-safe dish.

4. Braise the Pork:

Pour the hot spiced chicken broth over the pork tenderloin.

Cover the dish with foil and transfer it to the preheated oven. Let it braise for 25–30 minutes or until the internal temperature reaches 145°F (63°C).

5. Thicken the Sauce (Optional):

Remove the pork from the braising liquid. To thicken the sauce, whisk cornstarch with a little water and add it to the pot on the stovetop. Stir until thickened.

6. Serve and Garnish:

Slice the pork and serve it with the thickened sauce, garnished with fresh green onions.

Tip:

This dish pairs wonderfully with steamed jasmine rice or a light salad for a complete meal.

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Tomato Basil Braised Cod Fillets

Prep Time: 10 minutes          Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 180
• Fat: 7g
• Carbs: 6g
• Protein: 25g

Ingredients:

• 4 cod fillets
• 1 can (14 oz) of diced tomatoes
• 2 cloves of garlic, minced
• 1/4 cup of chopped fresh basil
• 2 tbsp of olive oil
• salt and pepper

Directions:

1.Preheat the Oven and Prepare Cod:

Preheat the oven to 375°F (190°C).

Place the cod fillets in a baking dish, ensuring they are spaced out for even cooking.

2. Make the Tomato Basil Mixture:

In a separate bowl, mix the diced tomatoes, minced garlic, chopped fresh basil and olive oil.

Season with salt and pepper to taste.

3. Combine and Braise:

Pour the tomato basil mixture over the cod fillets, ensuring they are fully coated.

Cover the baking dish with foil and place it in the oven. Braise for about 20 minutes or until the cod flakes easily with a fork.

Tip:

Serve hot with lemon wedges and a side of steamed vegetables. The tomato-basil mixture is great with rice or pasta!

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Spicy Braised Chicken Wings

Prep Time: 15 minutes          Total Time: 1 hour

Nutrition Facts:

• Calories per serving: 300
• Fat: 15g
• Carbs: 15g
• Protein: 25g

Ingredients:

• 2 lbs of chicken wings
• 1/4 cup of gochujang (chili paste)
• 2 tbsp of soy sauce
• 2 tbsp of rice vinegar
• 2 tbsp of honey
• 2 cloves of garlic, minced
• 1 inch of ginger, grated
• 2 green onions, chopped
• sesame seeds for garnish
• salt 

Directions:

1. Preheat the Oven and Season Wings:

Preheat your oven to 400°F (200°C).

Place the chicken wings in a baking dish, spreading them out in a single layer. Lightly season with salt.

2. Make the Spicy Sauce:

Combine gochujang, soy sauce, rice vinegar, honey, minced garlic and grated ginger, whisking until smooth.

Pour this sauce over the chicken wings, tossing to coat evenly.

3. Braise Covered:

Cover the baking dish tightly with foil and place it in the oven. Braise for 30 minutes.

4. Finish Uncovered for Glaze:

Remove the foil and braise for 15 minutes or until the chicken is cooked and the sauce has thickened.

Tip:

Garnish with chopped green onions and sesame seeds for flavor and texture. Serve with steamed rice or a simple cucumber salad for a complete meal.

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Balsamic Glazed Braised Brussels Sprouts with Bacon

Prep Time: 10 minutes          Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 180
• Fat: 10g
• Carbs: 18g
• Protein: 7g

Ingredients:

• 1 lb of brussels sprouts, trimmed and halved
• 4 slices of bacon, chopped
• 2 tbsp of balsamic vinegar
• 2 tbsp of olive oil
• 2 cloves of garlic, minced
• salt and pepper 

Directions:

1. Cook the Bacon:

In a large skillet over medium heat, add the chopped bacon and cook until it becomes crispy, (5–7 minutes).

Remove the bacon from the skillet using a slotted spoon and set it aside on a paper towel-lined plate to drain excess grease.

2. Prepare the Brussels Sprouts:

Keep 1 tablespoon of bacon fat in the skillet; if there is more, discard the extra.

Add the halved brussels sprouts to the skillet in a single layer. Cook undisturbed for about 5 minutes until the cut sides are golden brown.

3. Add the Aromatics and Glaze:

Add the minced garlic to the skillet, stirring with the brussels sprouts for 1–2 minutes until fragrant.

Drizzle in the balsamic vinegar and olive oil, stirring to coat the brussels sprouts evenly.

Season with salt and pepper to taste.

4. Braise the Brussels Sprouts:

Lower the heat, cover the skillet and allow the sprouts to braise for 20 minutes. Stir occasionally, cooking until they are tender and infused with the glaze.

5. Finish and Serve:

Once tender, remove the lid and stir in the cooked bacon. Transfer to a serving dish.

Tip:

For extra flavor, add a pinch of red pepper flakes along with the garlic for a hint of spice.

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Red Curry Braised Beef

Prep Time: 15 minutes          Total Time: 2 hours 15 minutes

Nutrition Facts:

• Calories per serving: 350
• Fat: 20g
• Carbs: 15g
• Protein: 25g

Ingredients:

• 1 lb of beef stew meat
• 1 can (14 oz) of coconut milk
• 2 tbsp of red curry paste
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 cup of sliced bamboo shoots
• 2 tbsp of fish sauce (or soy sauce for a vegan option)
• 1 tbsp of brown sugar
• 1 tbsp of lime juice
• salt to taste

Directions:

1. Sear the Beef:

In a large skillet over medium-high heat, add a little oil, then add the beef stew meat in batches.

Sear each piece until browned on all sides, about 5 minutes per side. Transfer to a plate and set aside.

2. Prepare the Curry Base:

Whisk the coconut milk and red curry paste until smooth and well combined.

Set aside for later.

3. Cook the Vegetables:

In the same skillet, add sliced onion, bell pepper and bamboo shoots.

Sauté the vegetables for 4–5 minutes until they soften slightly.

4. Braise with the Curry Sauce:

Return the beef to the skillet. Pour the coconut milk and curry paste mixture over the beef and vegetables.

Add fish sauce, brown sugar, lime juice and salt to taste.

5. Simmer and Finish:

Reduce the heat to low, cover and simmer for 1.5 to 2 hours until the beef is tender and the flavors are melded.

Tip:

For a fresh test, garnish with Thai basil or cilantro before serving with steamed rice.

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Lemon Rosemary Braised Chicken Thighs

Prep Time: 10 minutes          Total Time: 50 minutes

Nutrition Facts:

• Calories per serving: 320
• Fat: 20g
• Carbs: 2g
• Protein: 30g

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lemon, sliced
• 2 cloves of garlic, minced
• 2 tbsp of olive oil
• 1/4 cup of chicken broth
• 2 tbsp of chopped fresh rosemary
• salt and pepper to taste

Directions:

1. Preheat the Oven:

Preheat your oven to 375°F (190°C).

2. Prepare the Chicken and Aromatics:

In a baking dish, place the chicken thighs in a single layer.

Arrange lemon slices over each chicken thigh and sprinkle with minced garlic and fresh rosemary.

3. Add the Braising Liquid:

Drizzle the olive oil and pour in the chicken broth over the chicken.

Season with salt and pepper to taste.

4. Braise the Chicken:

Cover the dish with aluminum foil and bake in the (preheated) oven for 40 minutes.

Check that the chicken is fully cooked, with juices running clear when pierced.

Tip:

For extra-crispy skin, remove the foil for 10 minutes of baking.

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Teriyaki Braised Salmon Fillets

Prep Time: 10 minutes          Total Time: 25 minutes

Nutrition Facts:

• Calories per serving: 250
• Fat: 10g
• Carbs: 10g
• Protein: 30g

Ingredients:

• 4 salmon fillets
• 1/4 cup of soy sauce
• 2 tbsp of honey
• 1 tbsp of rice vinegar
• 1 clove of garlic, minced
• 1 tsp of grated fresh ginger
• 2 green onions, chopped
• sesame seeds for garnish
• salt and pepper

Directions:

1. Prepare the Teriyaki Sauce:

Whisk soy sauce, honey, rice vinegar, minced garlic and grated ginger until combined.

2. Arrange the Salmon:

Place the salmon fillets in a baking dish and season with salt and pepper to taste.

Pour the teriyaki sauce over the salmon, ensuring they are well-coated.

3. Braise the Salmon:

Cover the dish with aluminum foil and bake at 375°F (190°C) for 15 minutes or until the salmon is cooked and flakes easily.

4. Garnish and Serve:

Garnish the salmon with chopped green onions and sesame seeds before serving.

Tip:

For an added flavor, drizzle a little extra teriyaki sauce over the salmon just before serving.

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Moroccan Style Braised Lentils

Prep Time: 15 minutes          Total Time: 45 minutes

Nutrition Facts:

• Calories per serving: 280
• Fat: 1g
• Carbs: 50g
• Protein: 18g

Ingredients:

• 2 cups of dried lentils
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks of celery, chopped
• 2 cloves of garlic, minced
• 1 can (14 oz) of diced tomatoes
• 4 cups of vegetable broth
• 1 tsp of ground cumin
• 1/2 tsp of ground cinnamon
• 1/2 tsp of ground coriander
• 1/4 tsp of cayenne pepper
• salt and pepper to taste

Directions:

1. Sauté Aromatics:

Heat a large pot over medium heat. Add a splash of olive oil.

Sauté the chopped onion, carrots, celery and minced garlic until softened, 5–7 minutes.

2. Add Lentils and Spices:

Add the dried lentils to the pot, followed by the diced tomatoes, vegetable broth, ground cumin, cinnamon, coriander and cayenne pepper.

Stir well to combine and season with salt and pepper to taste.

3. Simmer Until Tender:

Cover the pot, lower the heat and let the mixture braise for about 30 minutes or until the lentils are tender, stirring occasionally.

4, Final Adjustments and Serve:

Taste and adjust seasonings if needed before serving.

Serve hot as a vegetarian main dish or as a side with grilled meat or fish.

Tip:

Add a squeeze of lemon juice for a bright finish.

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Braised Chicken Drumsticks

Prep Time: 10 minutes          Total Time: 50 minutes

Nutrition Facts:

• Calories per serving: 250
• Fat: 10g
• Carbs: 15g
• Protein: 25g

Ingredients:

• 8 chicken drumsticks
• 1/4 cup of honey
• 1/4 cup soy sauce
• 2 cloves of garlic, minced
• 1 tbsp of olive oil
• 1 tsp of grated fresh ginger
• sesame seeds for garnish
• salt and pepper to taste

Directions:

1. Preheat and Prepare Sauce:

Preheat the oven to 375°F (190°C).

Mix honey, soy sauce, minced garlic, olive oil and grated ginger.

2. Season and Arrange Drumsticks:

Place the chicken drumsticks in a baking dish and season with salt and pepper.

Pour the honey-garlic mixture over the chicken, ensuring each piece is well-coated.

3. Braise the Chicken:

Cover the baking dish with foil and braise in the oven for 40 minutes.

Remove the cover and continue braising for 10 minutes or until the chicken is cooked and the sauce is caramelized.

4. Garnish and Serve:

Sprinkle sesame seeds over the top before serving.

Serve hot with rice and steamed broccoli.

Tip:

Brush the sauce over the drumsticks again before serving to enhance flavor.

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Mediterranean Style Braised Lamb Shanks

Prep Time: 20 minutes          Total Time: 3 hours 20 minutes

Nutrition Facts:

• Calories per serving: 400
• Fat: 20g
• Carbs: 15g
• Protein: 35g

Ingredients:

• 4 lamb shanks
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks of celery, chopped
• 4 cloves of garlic, minced
• 1 can (14 oz) of diced tomatoes
• 1 cup of red wine
• 2 cups of beef broth
• 2 tbsp of chopped fresh rosemary
• salt and pepper 

Directions:

1. Brown the Lamb:

In the oven or large pot, brown the lamb shanks on all sides over medium-high heat.

Remove the lamb shanks from the pot and set aside.

2. Sauté Aromatics:

Add chopped onion, carrots, celery and minced garlic and sauté until softened,5–7 minutes.

3. Build the Sauce:

Stir in the diced tomatoes, red wine, beef broth and chopped rosemary.

Season with salt and pepper, then return the lamb shanks to the pot, nestling them into the sauce.

4. Long Braise:

Cover and braise over low heat for 2 to 3 hours or until the lamb is fork-tender.

5. Serve:

Serve hot with mashed potatoes or couscous.

Tip:

For added richness, stir a knob of butter into the sauce just before serving.

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Lemon Herb Braised Chicken Breasts

Prep Time: 10 minutes          Total Time: 35 minutes

Nutrition Facts:

• Calories per serving: 250
• Fat: 10g
• Carbs: 2g
• Protein: 35g

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lemon, sliced
• 4 cloves of garlic, minced
• 2 tbsp of olive oil
• 1/4 cup of chicken broth
• 2 tbsp of chopped fresh parsley
• 1 tbsp of chopped fresh thyme
• salt and pepper 

Directions:

1. Preheat and Arrange Chicken:

Preheat the oven to 375°F (190°C).

Place the chicken breasts in a baking dish and season with salt and pepper.

2. Add Lemon and Herbs:

Arrange lemon slices over the chicken breasts.

Sprinkle the minced garlic, parsley and thyme on top.

3. Add Liquid and Braise:

Drizzle the olive oil and chicken broth over the chicken and herbs.

Cover the baking dish and braise in the oven for 25 minutes or until the chicken is cooked.

4. Serve:

Serve hot with roasted potatoes or a green salad.

Tip:

Garnish with extra fresh herbs for a pop of color and freshness.

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Honey Mustard Braised Pork Chops

Prep Time: 10 minutes          Total Time: 30 minutes

Nutrition Facts:

• Calories per serving: 300
• Fat: 15g
• Carbs: 15g
• Protein: 25g

Ingredients:

• 4 bone-in pork chops
• 1/4 cup of honey
• 2 tbsp of Dijon mustard
• 2 cloves of garlic, minced
• 1/4 cup of chicken broth
• 1 tbsp of olive oil
• salt and pepper to taste

Directions:

1. Brown the Pork Chops:

Heat olive oil over medium heat. Brown the pork chops on both sides until golden, 3–4 minutes per side.

Remove the pork chops from the skillet and set aside.

2. Prepare Sauce:

In the same skillet, add minced garlic and cook until fragrant, about 1 minute.

Stir in honey, Dijon mustard and chicken broth, combining until smooth.

3. Braise the Pork:

Return the pork chops to the skillet, nestling them into the sauce.

Season with salt and pepper, cover and braise over low heat for 20 minutes or until the pork is fully cooked and tender.

4. Serve:

Serve hot with roasted vegetables or mashed sweet potatoes, spooning extra sauce over each chop.

Tip:

For added depth, add a splash of apple cider vinegar to the sauce.

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Braised Chicken Tagine

Prep Time: 15 minutes          Total Time: 55 minutes

Nutrition Facts:

• Calories per serving: 300
• Fat: 15g
• Carbs: 10g
• Protein: 25g

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 1 onion, chopped
• 2 carrots, chopped
• 1 bell pepper, chopped
• 1 can (14 oz) of diced tomatoes
• 1/4 cup of chicken broth
• 2 tbsp of chopped fresh cilantro
• 2 tbsp of chopped fresh parsley
• 1 tsp of ground cumin
• 1/2 tsp of ground cinnamon
• 1/4 tsp of ground ginger
• salt and pepper to taste

Directions:

1. Brown the Chicken Thighs:

In the large oven, heat olive oil over medium-high heat. Brown the chicken thighs on both sides until golden, 3–4 minutes per side.

Remove chicken thighs from the pot and set aside.

2. Sauté Vegetables:

Add the chopped onion, carrots and bell pepper. Sauté until softened, about 5 minutes.

3. Add Spices and Liquids:

Stir in diced tomatoes, chicken broth, chopped cilantro, parsley, cumin, cinnamon and ginger. Mix well to combine.

4. Return Chicken and Braise:

Return the chicken thighs to the pot and season with salt and pepper.

Cover and braise over low heat for 40 minutes or until the chicken is fully cooked and tender.

5. Serve:

Serve hot with couscous or rice, garnished with additional herbs if desired.

Tip:

For extra depth of flavor, add a handful of olives or preserved lemons to the tagine.

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Hoisin Glazed Braised Pork Ribs

Prep Time: 10 minutes          Total Time: 1 hour 25 minutes

Nutrition Facts:

• Calories per serving: 400
• Fat: 25g
• Carbs: 15g
• Protein: 30g

Ingredients:

• 2 lbs of pork ribs, cut into individual ribs
• 1/4 cup of hoisin sauce
• 2 tbsp of soy sauce
• 2 tbsp of honey
• 2 cloves of garlic, minced
• 1 tsp of grated fresh ginger
• sesame seeds for garnish
• salt and pepper

Directions:

1. Preheat and Prepare Glaze:

Preheat oven to 375°F (190°C).

Mix hoisin sauce, soy sauce, honey, minced garlic and grated ginger until smooth.

2. Season and Arrange Ribs:

Place pork ribs in a baking dish and season with salt and pepper.

Pour the hoisin glaze over the pork ribs, coating them well.

3. Braise Ribs:

Cover the baking dish with foil and braise in the oven for 1 hour.

Uncover and braise for 15 minutes or until ribs are tender and the sauce is caramelized.

4. Garnish and Serve:

Sprinkle sesame seeds over the ribs before serving.

Serve hot with steamed rice and stir-fried vegetables.

Tip:

Add a little rice vinegar to the glaze for flavor.

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Braised Beef Short Ribs

Prep Time: 20 minutes          Total Time: 3 hours 20 minutes

Nutrition Facts:

• Calories per serving: 450
• Fat: 30g
• Carbs: 10g
• Protein: 35g

Ingredients:

• 4 beef short ribs
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks of celery, chopped
• 4 cloves of garlic, minced
• 1 can (14 oz) of crushed tomatoes
• 1 cup of beef broth
• 1/2 cup of red wine
• 2 tbsp of tomato paste
• 2 tbsp of chopped fresh basil
• 1 tbsp of chopped fresh oregano
• salt and pepper to taste

Directions:

1. Preheat and Brown Ribs:

Preheat oven to 325°F (160°C).

In a large oven-safe pot, brown beef short ribs on all sides over medium-high heat. Remove ribs and set aside.

2. Sauté Aromatics:

Add the chopped onion, carrots, celery and minced garlic. Sauté until softened,5–7 minutes.

3. Build the Sauce:

Stir in crushed tomatoes, beef broth, red wine, tomato paste, basil and oregano.

Return beef short ribs to the pot, seasoning with salt and pepper.

4. Long Braise:

Cover and braise in the oven for 2 1/2 to 3 hours or until beef is tender and falling off the bone.

5. Serve:

Serve hot with creamy polenta or mashed potatoes.

Tip:

Skim excess fat from the sauce before serving for a cleaner flavor.

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Honey Sriracha Braised Chicken Wings

Prep Time: 15 minutes          Total Time: 45 minutes

Nutrition Facts:

• Calories per serving: 300
• Fat: 15g
• Carbs: 15g
• Protein: 25g

Ingredients:

• 2 lbs of chicken wings
• 1/4 cup of honey
• 2 tbsp of sriracha sauce
• 2 tbsp of soy sauce
• 2 cloves of garlic, minced
• 1 inch of ginger, grated
• 2 green onions, chopped
• sesame seeds for garnish
• salt and pepper to taste

Directions:

1. reheat and Prepare Sauce:

Preheat oven to 400°F (200°C).

Mix honey, sriracha sauce, soy sauce, minced garlic and grated ginger until smooth.

2. Season and Arrange Wings:

Place chicken wings in a baking dish and season with salt and pepper.

Pour the honey-sriracha mixture over the wings, tossing to coat evenly.

3. Braise Wings:

Cover and braise in the oven for 30 minutes.

Uncover and continue braising for 15 minutes or until the wings are cooked and the sauce is caramelized.

4. Garnish and Serve:

Garnish with chopped green onions and sesame seeds before serving.

Serve hot with rice and steamed broccoli.

Tip:

Adjust the amount of sriracha to control the heat level to your preference.