Serves four 1/2 cup Greek yogurt 1 chipotle pepper in adobo sauce, minced 1 clove garlic, minced 1 tablespoon lime juice 2/3 cup white or brown rice 1 tablespoon olive oil 1 pound ground chicken 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon onion powder 1/4 teaspoon paprika Salt and pepper 1 (15-ounce) can black beans, drained and rinsed 1 3/4 cups corn (frozen, canned, or roasted) 1/2 cup pico de gallo 1/4 cup fresh cilantro leaves (optional) 1 lime, cut into wedges For the chipotle cream sauce: Whisk together the yogurt, chipotle pepper, garlic, and lime juice. Cover and refrigerate for up to 3 days. Cook the rice according to package instructions. Set aside. Heat the olive oil in a large stockpot over medium-high heat. Add the ground chicken, chili powder, garlic powder, cumin, oregano, onion powder, and paprika; season with salt and pepper. Cook until the chicken has browned, 3 to 5 minutes; drain excess fat. Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn, and pico de gallo. Will keep covered in the refrigerator for 3 to 4 days. Drizzle with chipotle…

Makes enough for 4 to 6 1 cup sliced scallions (green onions) 1/4 cup rice vinegar 2 tablespoons orange juice 4 teaspoons toasted sesame oil 1 teaspoon tamari or soy sauce Cooked brown rice, 2 to 3 cups 4 cups shelled edamame 1/3 cup sliced almonds, toasted (optional)  Make the sauce: Throw the first five ingredients into a food processor or blender and let it run until the sauce looks sorta smooth. You should get about 2/3 cup of sauce. To assemble the bowl, spoon equal parts brown rice and edamame into a bowl and drizzle a tablespoon or two of sauce all over it. One serving is about 1/2 cup each of rice and edamame. Sprinkle sliced almonds on top for extra crunch. You can make this s*** all on Sunday night and heat it up all week. My notes: The cookbook authors suggest this as a breakfast dish. It’s a little too oniony for me to eat early in the morning, but I did enjoy this for lunch. It’s a simple, but healthy dish and can be eaten warm or at room temperature. Adapted from Thug Kitchen: The Official Cookbook. Next, I’m going to try the Sweet Corn…

This is a great lunch dish since you don’t even have to heat it up! Szechuan Noodles 6 garlic cloves, chopped 1/4 cup fresh ginger, peeled and chopped 1/2 cup vegetable oil 1/2 cup tahini 1/2 cup smooth peanut butter 1/2 cup soy sauce 1/4 cup dry sherry 1/4 cup sherry or white wine vinegar 1/4 cup honey 1/2 teaspoon hot chili oil 2 tablespoons sesame oil 1/2 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 pound spaghetti noodles 2 red or yellow bell peppers, sliced 4 green onions, sliced (optional) Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, vinegar, honey, chili oil, sesame oil, black pepper, and cayenne pepper. Puree the sauce. Boil the spaghetti according to package directions. Drain the pasta and place in a large bowl. While still warm, toss with three-quarters of the sauce. Add the bell peppers and green onions; toss well. Serve warm or at room temperature. Add remaining sauce, as needed, to moisten the pasta. My notes: This is a long list of ingredients, but you can adjust the ingredients and measurements to your taste or what…