Live Life Better: Easy last-minute meals from Chopped champ Eric LeVine

Sometimes the struggle is real - the day gets the best of you, and you don’t feel like cooking dinner. 

News 12 Staff

Jan 9, 2024, 3:50 PM

Updated 193 days ago

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Sometimes the struggle is real - the day gets the best of you, and you don’t feel like cooking dinner. 
Chopped champ chef Eric LeVine has recipes for some easy last-minute meals below:
Teriyaki Edamame Sauté
  • 1 tablespoon olive oil
  • 8oz bag tricolor coleslaw mix
  • 2 cups shelled edamame, thawed if frozen
  • ¼ cup reduced-sodium teriyaki sauce
Directions
Heat oil in a large nonstick skillet over medium heat. Add coleslaw mix and cook, stirring, until the cabbage begins to soften, about 2 minutes. Stir in edamame and teriyaki sauce. Cook, stirring, until the edamame are heated through and the sauce thickens, about 1 minute more.
Black Bean-Quinoa Bowl
Ingredients
  • ¾ cup canned black beans, rinsed
  • ⅔ cup cooked quinoa
  • ¼ cup hummus
  • 1 tablespoon lime juice
  • ¼ medium avocado, diced
  • 3 tablespoons pico de gallo
  • 2 tablespoons chopped fresh cilantro
Directions
Combine beans and quinoa in a bowl. Stir hummus and lime juice together in a small bowl; thin with water to desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with avocado, pico de gallo and cilantro.
Stuffed Sweet Potato with Hummus Dressing
Ingredients
  • 1 large sweet potato, scrubbed
  • ¾ cup chopped kale
  • 1 cup canned black beans, rinsed
  • ¼ cup hummus
  • 2 tablespoons water
Directions
Prick sweet potato all over with a fork. Microwave on High until cooked through, 7 to 10 minutes.
Meanwhile, wash kale and drain, allowing water to cling to the leaves. Place in a medium saucepan; cover and cook over medium-high heat, stirring once or twice, until wilted. Add beans; add a tablespoon or two of water if the pot is dry. Continue cooking, uncovered, stirring occasionally, until the mixture is steaming hot, 1 to 2 minutes.
Split the sweet potato open and top with the kale and bean mixture. Combine hummus and 2 tablespoons water in a small dish. Add additional water as needed to reach desired consistency. Drizzle the hummus dressing over the stuffed sweet potato.


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