Chicken Feta Meatballs
chicken feta meatballs Makes 16 meatballs Oven at 400ºF 45 minutes ingredients meatballs: 1 lb ground chicken 1/2 small yellow onion, finely chopped 1 large egg, lightly beaten 6 cloves garlic, finely chopped 1/2 cup panko bread crumbs 2 tbsp chopped fresh parsley 1 tbsp chopped fresh dill salt ground black pepper pinch of crushed red pepper flakes 1/2 cup crumbled feta (about 3 oz) extra-virgin olive oil, for greasing lemon dressing: 1/2 cup plain Greek yogurt (preferably full-fat) juice of 1/2 lemon (can also use hummus or tzatziki instead) instructions 1. Preheat oven to 400° and line a baking sheet with foil. 2. In a large bowl, combine chicken, onion, egg, garlic, panko, parsley, dill, salt, black pepper, and red pepper flates. 3. Add feta and gently stir until cheese is just combined. Form into 16 meatballs. 4. Grease foil with a thin layer of oil. Arrange balls on foil and gently roll around in oil to lightly coat evenly. 5. Bake meatballs until golden brown and cooked through, 18 to 20 minutes. 6. While baking, in a medium bowl, combine yogurt and lemon juice; season to taste with salt and black pepper. 7. Spread yogurt sauce on a plate and top with meatballs. Sprinkle with dill and parsley. Serve with lemon wedges. Dinner• • •Meal Prep November 25, 2025 Appetizers (3) Baking (14) Breakfast (6) Dessert (14) Dinner (7) InstantPot (2) Meal Prep (3) Norris Family Recipes (7) Sides (4)
InstantPot Chili
instantpot chili Serves 6–8 Requires InstantPot 1 hour 30 minutes ingredients 3 tbsp butter 1 yellow onion, medium, finely diced 1 poblano pepper, finely diced (seeds removed for less spicy) 1 jalapeno, finely diced (seeds removed for less spicy) 1 habanero, finely diced (seeds removed for less spicy) (optional) 5 cloves garlic, minced 1–1 1/2 lbs ground beef 1 cup beer (lager is best) 1 14.5oz can diced tomatoes (I used fire-roasted) 1 10oz can Rotel tomatoes 1 8oz can tomato sauce 1/4 cup taco sauce (I use medium Ortega) 1 tbsp hoisin sauce 1 tsp Worcestershire sauce 2 tbsp cumin 1 1/2 tsp seasoned salt 1 tsp Italian seasoning 1 tsp dried cilantro (optional) 1 tsp celery salt 1/2 tsp chili powder 1 tsp Tony Cachere’s Creole Seasoning 2 15.5oz cans red kidney beans, drained & rinsed (note: I eyeball the seasoning and go heavy-handed on most of it) shredded cheese, sour cream, & oyster crackers to top instructions 1. Set the InstantPot to saute and melt the butter. Add the onion and all the peppers and cook until softened, about 5 minutes. Add the garlic and saute until fragrant, about a minute. 2. Add the beef and break apart, stirring to combine. Cook until about 2/3s done. 3. Add the beer and let it sit to cook down halfway or more (usually about 20–30 minutes). Optionally, add more beer and let it cook down longer for a better chili. Stir occasionally. 4. Add all the tomatoes, the sauces, and seasoning. Mix well to combine. 5. Pour the rinsed kidney beans on the TOP of the pot but do NOT mix. Set the InstantPot to pressure cook for 5 minutes. 6. When finished, release the steam and mix to combine everything. Let and mix occasionally for 5–10 minutes to get the beans into the chili. 7. Serve with cheese and oyster crackers. Save the leftovers; chili always tastes better the next day! Dinner• • •InstantPot• • •Meal Prep November 24, 2025 Appetizers (2) Baking (13) Breakfast (6) Dessert (9) Dinner (5) Entrees (1) InstantPot (2) Meal Prep (2) Norris Family Recipes (2) Sides (3)
Asian Beef Bowls
asian beef bowls Serves 4–6 Add veggies to make a stir fry 45 minutes ingredients sauce: 1 tbsp Hoisin Sauce 2 tbsp Oyster Sauce 1 tbsp rice wine 2 1/2 tbsp dark soy sauce (or use regular) 2 tsp white sugar 1/2 tsp sesame oil 1/4 tsp white pepper (or sub with black) optional: 1 tsp gochujang 1 tsp chili crisp (note: I usually eyeball this and make a bit more, tasting as I go) beef: 1 tbsp oil 4–5 garlic cloves, minced 1 small onion, finely chopped 1 lb lean ground beef 1/2 cup scallions, sliced, plus more for garnish sesame seeds for garnish rice for serving (Sabrina’s favorite rice) instructions 1. Heat oil in a large pan. 2. Add garlic and onions, stirring periodically, until fragrant (usually about 3–5 minutes). 3. Add beef, breaking it up and cooking until brown. 4. While the beef cooks, mix ingredients in a bowl for the sauce. Taste as you go and add more as needed. 5. When the beef is just about finished, add the sauce. Cook until sauce thickens and sticks to the beef. 6. Serve over rice, top with scallions and/or sesame seeds as desired. Dinner• • •Meal Prep November 22, 2025 Appetizers (3) Baking (14) Breakfast (6) Dessert (16) Dinner (8) InstantPot (2) Meal Prep (3) Norris Family Recipes (10) Seasoning and Sauces (1) Sides (5)