Gains Fueled Daily

Ingredients

• 1 tablespoon olive oil
• 3 skinless, boneless chicken breast halves
• 1 large onion, chopped
• 2 cloves garlic, minced
• 5.25 cups chicken broth
• 3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
• 2 (4 ounce) cans chopped green chiles
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 2 pinches cayenne pepper, or to taste
• 0.25 cup chopped fresh cilantro, or to taste
• 0.5 cup shredded Monterey Jack cheese, or to taste
• salt to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts and cook until lightly browned on both sides, about 5 minutes. Add the chopped onion and minced garlic, and cook for another 5 minutes until the onion is softened and the garlic is fragrant.
2. Transfer the chicken to a cutting board and dice it into bite-sized pieces.
3. Return the diced chicken to the pot. Pour in the chicken broth, then add the rinsed and drained cannellini beans, chopped green chiles, dried oregano, ground cumin, and cayenne pepper. Stir everything together.
4. Bring the chili to a gentle simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and the flavors have melded.
5. Ladle the chili into bowls. Garnish generously with fresh cilantro and shredded Monterey Jack cheese, adding salt to taste before serving.

Ingredients

• 1 teaspoon olive oil
• 2 cups sliced mushrooms
• 2 tablespoons olive oil
• 6 (3/4 inch thick) pork loin chops
• 1 cup chopped onion
• 2 cloves garlic, crushed
• 1 (14.5 ounce) can diced Italian tomatoes, undrained
• 1 teaspoon dried basil
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0.5 cup water
• 6 large green bell pepper slices

Instructions

1. Sauté sliced mushrooms in olive oil until tender, then set aside.
2. Brown pork loin chops in olive oil in a skillet, then remove from the pan.
3. Sauté chopped onion and crushed garlic in the same skillet until softened.
4. Stir in diced Italian tomatoes, basil, oregano, salt, and pepper to create a sauce base.
5. Return the pork chops to the skillet, add water if needed, and simmer until the pork is cooked through and tender.
6. Top each pork chop with a bell pepper slice, add the reserved mushrooms, and simmer until the peppers are tender.
7. Serve hot and enjoy.

Ingredients

• ⅓ cup soy sauce
• 1 tablespoon ginger (minced)
• 1 tablespoon garlic (minced)
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• ¼ teaspoon red pepper flakes
• pepper (to taste)
• 2 chicken breasts (cubed)
• ½ onion (julienned)
• 3 stalks celery (sliced)
• 4 carrots (julienned)
• 3 cups cabbage (shredded)
• 2 packages ramen noodle (without seasoning packet)
• 1 ½ cups chicken broth

Instructions

1. Combine soy sauce, minced ginger, minced garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper in a bowl to create the sauce.
2. Cube the chicken breasts and place them in a resealable bag with half of the prepared sauce, reserving the remainder for later. Marinate the chicken in the refrigerator for at least one hour.
3. Heat a large pot over medium-high heat and add the marinated chicken, cooking until browned. Remove the chicken from the pot and set aside.
4. Add a little more sesame oil to the pot and sauté the julienned onion, sliced celery, julienned carrots, and shredded cabbage until the vegetables are tender-crisp.
5. Nestle the two packages of ramen noodles into the pot with the vegetables.
6. Pour the chicken broth over the noodles, ensuring they are mostly submerged. Cover the pot and let simmer for 5-7 minutes, or until the noodles are cooked through.
7. Break up the cooked noodles and stir in the browned chicken. Add the reserved sauce and toss everything together to coat.
8. Serve hot, garnished as desired.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef, 80/20
• 1/2 pound ground beef heart (see Cook’s Note)
• 1 teaspoon kosher salt
• 1/2 teaspoon finely ground black pepper
• 1 yellow onion, diced, plus more for serving
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 4 teaspoons ground chipotle
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/8 teaspoon ground cloves
• 4 ounces tomato paste
• 3 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 8 beef hot dogs (natural casings)
• 8 hot dog buns (I like potato buns)
• Yellow mustard, for serving
• Diced white onion, for serving

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and ground beef heart, breaking it up with a spoon. Cook until browned, about 5-7 minutes, then drain off excess fat.
2. Stir in the diced yellow onion, diced red bell pepper, and minced garlic. Cook until the vegetables begin to soften, about 3-4 minutes.
3. Add the ground chipotle, paprika, cumin, oregano, and cloves. Cook for 1 minute until fragrant.
4. Stir in the tomato paste and flour until a thick paste forms. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot.
5. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for at least 1 hour, stirring occasionally, until the chili has thickened and the flavors have melded.
6. While the chili simmers, cook the beef hot dogs according to package directions until heated through and slightly browned. Warm the hot dog buns.
7. Assemble the Coney dogs by placing a hot dog in each bun, topping generously with the chili, a drizzle of yellow mustard, and a sprinkle of diced white onion.