Five-Person Fuel, One-Day Prep

Ingredients

• 2 tablespoons vegetable oil, divided
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 pound ground chicken
• salt and ground black pepper to taste
• 4 slices American cheese
• 2 (8 inch) hoagie rolls, split lengthwise

Instructions

1. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped onion and bell pepper and cook until they are tender, approximately 8-10 minutes.
2. While the vegetables cook, heat the remaining 1 tablespoon of vegetable oil in a separate skillet over medium-high heat. Add the ground chicken and cook, breaking it up into crumbles, until it is no longer pink, about 8-10 minutes.
3. Combine the cooked chicken and vegetable mixture in one skillet. Season generously with salt and pepper to taste.
4. Lay the slices of American cheese over the chicken and vegetable mixture. Cook for an additional 2-3 minutes, or until the cheese is fully melted and gooey.
5. Split the hoagie rolls lengthwise. Spoon approximately one-quarter of the cheesy chicken mixture onto each roll half and serve immediately.

Ingredients

• 12 ounces boneless skinless chicken thighs, cut into bite-size pieces
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 1 large white onion, thinly sliced
• 2 cups cooked brown rice
• 1 cup shredded Mexican blend cheese
• Juice of 1 large lime
• 4 medium bell peppers, halved through the stem and seeds removed (1 each green, red, yellow and orange)
• A handful cilantro leaves with tender stems
• 2 tablespoons sour cream
• 1/2 cup guacamole, optional
• 1/2 cup pico de gallo, optional

Instructions

1. Preheat your oven to 450 degrees F (230 degrees C).
2. In a bowl, toss the chicken pieces with chili powder, cumin, salt, and pepper until evenly coated.
3. Heat 1 tablespoon of canola oil in a large skillet over medium-high heat until it begins to shimmer. Add the seasoned chicken and cook for about 2 minutes without stirring, until browned on the bottom. Add the sliced onions and cook for another 3 minutes, stirring occasionally, until the onions are tender.
4. Transfer the chicken and onion mixture to a separate bowl. Add the cooked brown rice, half of the shredded cheese, lime juice, salt, and pepper. Mix everything together thoroughly.
5. Stuff the halved bell peppers generously with the chicken and rice filling. Arrange the stuffed peppers in the same skillet you used for the chicken.
6. Add the remaining tablespoon of canola oil to the skillet around the peppers. Increase the heat to high and let the oil sizzle for about 2 minutes.
7. Carefully transfer the skillet with the peppers to the preheated oven. Bake for 20 minutes, or until the peppers are softened and the filling is hot.
8. Remove the skillet from the oven, sprinkle the remaining cheese over the stuffed peppers, and return to the oven for an additional 3 minutes, or until the cheese is melted and bubbly.
9. Drizzle with the remaining lime juice and garnish with fresh cilantro leaves before serving. Offer sour cream, guacamole, and pico de gallo on the side, if desired.

Ingredients

• 1 tablespoon olive oil
• 12 ounces sweet bulk Italian sausage
• 1 stalk celery, diced
• 0.5 yellow onion, chopped
• 0.75 cup dry elbow macaroni
• 0.25 cup tomato paste
• 3 cups chicken broth, or more as needed, divided
• 0.25 teaspoon crushed red pepper flakes, or to taste
• 0.25 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 3 cups chopped Swiss chard
• 1 (15 ounce) can cannellini (white kidney) beans, drained
• 0.25 cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

Instructions

1. In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up as it cooks. Remove the sausage and set aside, leaving some drippings in the pot.
2. Add the diced celery and chopped onion to the pot and sauté until softened, about 5 minutes. Stir in the dry elbow macaroni and cook for 2 minutes, stirring occasionally.
3. Add the tomato paste and cook, stirring, for another 2-3 minutes until it darkens slightly.
4. Pour in 3 cups of chicken broth, then add the crushed red pepper flakes, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, or until the pasta is partially cooked.
5. While the soup simmers, wash and chop the Swiss chard. Add it to the pot and stir until it wilts, which should take about 2-3 minutes.
6. Stir in the drained cannellini beans and the cooked Italian sausage. Continue to simmer until the pasta is fully tender, adding more broth if the soup becomes too thick.
7. Remove the soup from the heat and stir in the grated Parmigiano-Reggiano cheese until melted and creamy. Adjust seasoning with salt and pepper to taste.
8. Serve hot, garnished with additional grated cheese.

Ingredients

• 1 pound pork tenderloin
• 1 tablespoon toasted sesame oil
• Salt and pepper
• 4 medium garlic cloves, smashed
• 12 ounces green beans, cut into 1-inch lengths
• 1/4 cup dry sherry or shaoxing wine
• 1/4 cup hoisin sauce
• Toasted sesame seeds, for garnish, optional
• Thinly sliced green onions, for garnish, optional
• Steamed rice, for serving, if desired

Instructions

1. Prepare the pork by trimming any excess fat and cutting it into bite-sized pieces. Season generously with salt and pepper, then toss with a touch of toasted sesame oil.
2. Heat a skillet over medium-high heat and add the remaining toasted sesame oil. Sear the pork pieces until browned on all sides, then remove them from the pan and set aside.
3. Add the smashed garlic cloves to the hot skillet and cook until fragrant, about 30 seconds. Then, add the chopped green beans and sauté until they are tender-crisp and slightly browned.
4. Pour in the dry sherry (or Shaoxing wine) and hoisin sauce, stirring to combine and create a glaze. Cook for a few minutes until the sauce thickens slightly.
5. Return the seared pork to the skillet, tossing to coat it evenly in the sauce. Cook for another minute or two until the pork is heated through.
6. Serve the pork and green bean mixture immediately, garnished with toasted sesame seeds and sliced green onions if desired, alongside steamed rice.