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MEATY MACARONI AND CHEESE WITH GROUND BISON

My Meaty Macaroni and Cheese with ground bison is a gourmet twist on classic homemade Hamburger Helper. Packed with lean bison, smoky apple cheddar, crisp bell peppers, sweet onions, and juicy tomatoes, this hearty cheeseburger mac and cheese is the perfect comfort food for chilly days. Even better, it comes together in just 25 minutes with only 10 ingredients!

INGREDIENTS

  • 3 ½ cups water
  • 1 teaspoon salt
  • 1 ½ cups elbow macaroni
  • 1 tablespoon unsalted butter or olive oil
  • ½ cup yellow onion, chopped
  • ½ green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 pound ground bison
  • 1 (8-ounce) can tomato sauce
  • 2 teaspoons tomato bouillon
  • 2 cups shredded apple-smoked cheddar cheese

INSTRUCTIONS

  • Cook the pasta: In a medium saucepan, bring the water and salt to a boil. Add macaroni and cook uncovered for 12 minutes. Remove from heat and set aside.
  • Sauté the veggies: In a large skillet, heat butter or olive oil over medium heat. Sauté the onion, bell pepper, and garlic for 2 minutes or until the onion becomes translucent. Transfer to a plate and set aside.
  • Brown the meat: In the same skillet, cook the ground bison over medium heat until browned. Drain any excess fat.
  • Combine ingredients: Return the sautéed vegetables to the skillet with the ground bison. Add the cooked macaroni along with its water, tomato sauce, and bouillon. Stir and bring to a boil.
  • Melt the cheese: Once the mixture starts to boil, turn off the heat. Sprinkle shredded cheddar over the top, cover the skillet, and let it sit until the cheese melts.

NOTES

  • No bouillon? Skip it and adjust with extra salt to taste.
  • Spice it up: Swap the green bell pepper for roasted poblano for a smoky kick.
  • Cheese alternatives: Try pepper jack for a Southwestern twist.

Nutrition (per serving):
Calories: 480, Carbs: 29g, Protein: 28g, Fat: 27g, Saturated Fat: 14g, Cholesterol: 92mg, Sodium: 689mg, Potassium: 384mg, Fiber: 2g, Sugar: 2g, Vitamin A: 414IU, Vitamin C: 9mg, Calcium: 296mg, Iron: 3mg

GINGER PORK MEATBALL SOUP WITH BOK CHOY

Today’s Ginger Pork Meatball Soup is a comforting, flavorful dish perfect for those who love the zing of fresh ginger! This hearty, Asian-inspired soup is packed with umami from tender ginger and garlic-infused pork meatballs, complemented by a savory broth that’s both slightly sweet and satisfyingly salty.

The addition of baby bok choy and carrots brings a touch of natural sweetness along with a boost of essential vitamins and minerals. Fun fact: bok choy, a variety of Chinese cabbage, is an excellent source of vitamins A, C, K, and folate! Enjoy this nourishing and delicious recipe!

INGREDIENTS

For the meatballs:

  • 1 tbsp vegetable oil
  • 1 lb lean ground pork
  • ¼ cup plain breadcrumbs
  • 2 garlic cloves, minced
  • 1-inch piece ginger, minced
  • 1 tbsp soy sauce
  • 1 large egg
  • ½ tsp black pepper

For the soup:

  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 3-inch piece ginger, sliced into matchsticks
  • 4 cups (3-4 bunches) baby bok choy, chopped
  • 2 medium carrots, chopped
  • ½ cup green onions, chopped
  • 2 tbsp soy sauce
  • 2 tsp rice vinegar
  • 2 tsp sugar
  • ¼ tsp sesame oil

INSTRUCTIONS

  • In a large pot, combine the chicken broth and water with the sliced ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. While the broth simmers, prep the vegetables and form the meatballs.
  • To make the meatballs, combine the ground pork, breadcrumbs, garlic, ginger, soy sauce, egg, and black pepper in a large bowl. Mix well. Using a tablespoon, scoop out heaping spoonfuls of the mixture to form meatballs.
  • Heat 1 tbsp of vegetable oil in a large sauté pan or 12-inch cast-iron skillet over medium-high heat. Brown the meatballs, turning them once, about 1-2 minutes per side. They don’t need to be fully cooked through. Remove from the pan and place on a paper towel-lined plate to drain. Set aside.
  • Return to the simmering pot of broth. Remove the ginger slices with a slotted spoon, or leave them in if you prefer a stronger ginger flavor. Add the meatballs, bok choy, and carrots to the pot. Stir to combine, then bring the broth back to a boil. Once boiling, reduce the heat to a simmer. Cook uncovered for 10-15 minutes, until the vegetables are tender and the meatballs are cooked through.
  • Stir in the green onions, soy sauce, rice vinegar, sugar, and sesame oil. (You can mix these together in a measuring cup while the soup simmers.) Taste and adjust the seasoning as needed.
  • Serve and enjoy!

NOTES

  • If the broth evaporates too much, add more water or broth to adjust the soup’s consistency. Keep in mind that bok choy will wilt as it cooks.
  • Nutritional information is based on one serving, with the recipe yielding six servings.