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Let’s Cook
We are stay at home moms and we each have three beautiful children. With three kids and hungry husbands we are constantly in the kitchen. People are always asking us “how did you make that?” or “send me the recipe”. Well, we don’t always have a recipe because most of our recipes are made on the fly or from memory. Our hope here is to share our love of cooking and recipes with friends and family!
“Almost” Nana’s Meatballs
Ingredients:
• 2 lbs. beef, pork, veal mixture*
• 1 cup grated Parmesan cheese
• 1 cup Italian seasoned breadcrumbs
• 2 large eggs
• 1/4 cup of milk
• 1 tsp. Garlic powder
• salt and pepper to taste
*you can use just lean ground beef if that’s what you prefer
Preparation:
1. In a large bowl combine all ingredients (Don’t be afraid to get your hands dirty here)
2. Form meatballs with your hands. About 2” in diameter
3. Drop the meatballs directly into a pot of sauce (whatever sauce you prefer). Bring to a Boil and then reduce the heat to medium. Slow boil them for an hour.
4. Serve over your favorite pasta or make a meatball sub. Enjoy!
Cheesy Party Bread
This is great for Super Bowl or girls night!
Ingredients:
• 1 large loaf of sourdough bread (I love Panera)
• 1 stick of butter
• 2 cloves of minced garlic
• 3 cups of shredded cheese ~ I like to use a combination of fontina, Parmesan and Asiago but you can use any type of cheese you like!
• 1-2 tablespoons of fresh or dried herbs (I use parsley, chives, rosemary and a pinch of red pepper flakes for a little kick)
Preparation:
1. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction.
2. Melt butter with minced garlic and herbs (about 30-45 seconds in the microwave)
3. Pour your butter mixture into every crevice of the bread
4. Now do the same with your cheeses! Stuff into every crevice until it’s completely full!
5. Bake in 350 degree oven for 20-25 minutes or until the cheese is completely melted and the bread is nice and toasty!
Cheddar Bacon Ranch Chicken Tenders
This is a super easy and quick family night meal or even an on the go snack!
Ingredients:
1 large pack of boneless chicken tenders
1/3 cup of whole milk
1/4 cup of ranch dressing
2-3 strips of bacon chopped
(quick tip: I use ready crisp bacon)
1/2 cup of seasoned PANKO breadcrumbs
1 cup of shredded cheddar cheese
Salt and pepper
Preparation:
1. Salt and pepper both sides of chicken tenders
2. Combine milk and ranch dressing
3. Combine cheese, breadcrumbs and bacon
4. Dredge chicken in ranch mixture and then coat with cheese mixture
5. Spray a sheet pan with a wire rack with nonstick spray and place tenders a few inches apart
6. Bake at 400° for 20-25 minutes or until golden brown and cooked to an internal temperature of 165°F - flip half way through cooking time
7. Dip in some ranch dressing or your favorite dipping sauce!
*You can also bake these in an air fryer at 400° for 20 minutes but you may have to do it in batches depending on how big your air fryer is.
The Best Buttery Biscuits
Try these flaky buttery biscuits in the morning with your favorite topping!
Ingredients:
•2 cups all-purpose flour, plus more for dusting
•2 teaspoons baking powder
•1/4 teaspoon baking soda
•1 teaspoon sugar
•1 teaspoon fine salt
•1 tbsp lemon juice
10 tablespoons cold unsalted butter, cut into pieces
1 cup 1% milk, plus more for brushing
Directions:
1. Preheat the oven to 450 degrees F.
2. Line a baking sheet with parchment paper.
3. Combine milk and lemon juice and let stand for 5-10 minutes (this will be a lighter version of buttermilk)
4. Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl.
5. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed.
6. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain.
7. Stir milk and lemon juice into the flour until the mixture comes together into a dough. (Don’t overmix the dough.)
8. Lightly flour a cutting board or work surface, put the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough again and do this step a few more times (this will give you a nice flaky biscuit with lots of buttery layers.) Then shape to an even thickness.
9. Cut out biscuits with a 2 1/2-inch round biscuit cutter or whatever size you like your biscuits to be and put on the prepared baking sheet.
10. Brush the biscuit tops with extra milk.
11. Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.
Carmelized Onions
Add these to your favorite burger
Ingredients:
•1-2 large onions
•1-2 tablespoons of Extra Virgin Olive Oil
•Spice mixture (I use equal parts of Salt, Pepper, Onion Powder, Garlic Powder, and Paprika)
*if you like spice add in a pinch of Cayenne!
Preparation:
•Slice onions thinly
•Add Oil to a medium sauce pan
•Add thinly sliced onions
•add a couple of tablespoons of spice mixture
• sautée for 5 minutes on medium until the onions start to become soft
•add about 1/4 cup of water
•Reduce heat to medium low and let simmer stirring frequently until the onions become nice and soft - about 15-20 minutes
These onions are delicious with grilled chicken, steak and even pork chops! Serve over your favorite burger or add bell peppers to it for fajitas!
Lemon Zucchini Cake
Yum!
Ingredients:
•2-3 tablespoons of Stevia
•6 tbsp extra virgin olive oil
•2 eggs room temperature
•1/3 cup vanilla almondmilk
•2 tbsp lemon juice
•1 tsp vanilla or almond extract
•1 cup almond flour
•1 cup all purpose flour
•1 1/4 tsp baking powder
•1/2 tsp kosher salt
•1 1/2 cup shredded zucchini drained and squeezed dry
•2 tbsp lemon zest
Instructions:
1. Preheat oven to 350F.
2. Spray a loaf pan with baking spray and line with parchment paper. Set aside.
3. Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
4. In a large bowl, combine the stevia and olive oil. Whisk to combine.
5. Add eggs and almondmilk and whisk together.
6. Add lemon juice and vanilla extract and stir to combine.
7. Add flour mixture and stir just until incorporated.
8. Fold in zucchini and lemon zest.
9. Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
10. Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
Spaghetti Pie
This is great as a meal or a side dish!
Ingredients:
•1 lb spaghetti ( in this recipe we used Whole Grain Barilla)
•4 eggs
•2 tablespoons olive oil
•1 cup grating cheese plus and extra tablespoon or two to sprinkle as topping
•1 Teaspoon of parsley flakes
•Salt and pepper to taste
Preparation:
1. Boil your spaghetti 1 minute less than package directions (This brand took about 7 minutes)
2. Drain your pasta and add the 2 tablespoons of olive oil, mix and let cool a few minutes.
3. Add in your eggs, cheese, parsley, salt and pepper.
4. Mix well and transfer to an oven safe baking dish
5. Top with extra grated parmesan cheese and bake at 375 degrees for about 30 min or until golden brown.
Vegetable Soup with Chicken
Ingredients:
•10 cups of water
•1 cup of chicken stock
•1 sweet potato peeled and cubed
•2 carrots (peeled and chopped into 3rds)
•2 stalks of celery (cut into 3rds)
•1 onion (cut into 4ths)
•Salt to taste
•1-2 Bay leaves
•3-6 chicken breasts
Preparation :
1. Add the veggies and salt to the pot of water
2. Add chicken stock and bring to a boil
3. Add chicken.
4. Lower heat to medium/high for about 30 min. Or until your veggies are tender enough to purée.
5. Add the veggies with a little stock to a blender and purée until smooth. * Note - Leave the chicken in the pot If you want to purée in a blender. If you choose to use an immersion blender, remove the chicken to a plate, purée the veggie in the pot and then add your chicken back in.
6. Simmer on medium for about 2-3 hours. Once chicken is tender to your liking shred the chicken.
Serve this soup with warm Italian bread or garlic bread. Enjoy!
Tip: If you would like to add noodles or Ditalini pasta to this soup you can add it right into the broth after you purée it and cook according to package directions.
Baked Zucchini Quinoa Fritters
Ingredients:
•1 1/2 cups of shredded zucchini
•1 cup cooked quinoa
•1/2 cup Parmesan cheese
•1/2 cup shredded cheddar cheese
•1/4 cup flour
•1 teaspoon baking powder
•2 eggs
•Salt and pepper to taste
Preparation:
1. Make sure to squeeze all the excess water out of the zucchini. Once that’s done mix all your ingredients together in a bowl.
*Dough will be thicker than pancake batter.
2. Spoon each fritter onto a greased or lined baking sheet. Each fritter should be about 1/4 cup. Spread them apart like you would cookies so they don’t run into each other.
3. Bake at 375 degrees for about 20-25 minutes or until golden!
Enjoy!
Creamed Spinach
Serve this along side your favorite Steak or fish
Ingredients:
• 1 clove garlic minced
• 1 tbsp Extra Virgin Olive Oil
• 5-6 cups of fresh spinach
• 1 cup heavy cream
• 2 oz cream cheese
• 2 tbsp Parmesan Cheese
• 1 tsp onion powder
• Salt and Pepper
1. Add EVOO to a large pan and Sautée garlic
2. Add fresh spinach.
3. Once the spinach is wilted seasoned with salt, pepper and onion powder.
4. Add heavy cream and cream cheese.
5. cook until all the cheese is melted and the cream starts to thicken (about 3-4 min)
6. Pour into an oven safe casserole dish and top with parmesan cheese.
7. Baked at 425 degrees for 20 minutes
Lemon and Adobo Grilled Chicken
This is a great marinade for chicken or fish
Ingredients:
• 6-8 Thinly sliced Chicken Breast Cutlets
• 1 Lemon
• 1-2 Garlic cloves minced
• 1-2 tbsp Parsley
• 1/4 cup EVOO
• 3 tbsp Adobo Seasoning
• salt and pepper
Preparation:
1. Season chicken with salt and pepper
2. Place in a large sealable ziplock bag
3. Add all other ingredients
4. Seal and marinate in the refrigerator for a couple of hours or overnight
5. Grill and enjoy!
Serve this along side a fresh salad or your favorite vegetable
Hearty Beef Stew
This stew is great with a crunchy grilled cheese sandwich
Ingredients:
2 tbsp Olive oil
3 cups water
1 tsp Worcestershire sauce
1 medium chopped onion
2 garlic cloves pressed
Dash of salt
1-2 bay leaves
1 tsp sugar or 1 packet of stevia
1/2 tsp paprika
1/4 tsp pepper
3 tablespoons of Flour
5 medium carrots (cut into bite size pieces )
5 medium potatoes (cut into but size pieces )
Preparation:
1. Coat your beef in the flour
2. Heat your oil, fry the beef until browned on all sides.
4. Add the 3 cups of water and the next 8 ingredients. Bring to a boil and then simmer for about 1 hour & 1/2 or longer if you have the time. (I like to let mine cooking a few hours)
5. Then you will add your carrots and potatoes . Cook this about 45 min until veggies are tender , the potatoes will help thicken your stew.
6. Take out your bay leaf serve and enjoy.
Creamy Cauliflower Purée
This purée is so creamy it’s dreamy
Ingredients:
1 head of cauliflower
2 oz. softened cream cheese
1/4 cup of chicken broth (I combined 1 chicken bouillon cube in 1/4 cup of water)
1/2 tsp white pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
3 tbsp butter
1/4 cup milk
1/2 tsp paprika
Preparation:
1. Cut cauliflower into a rough chop
2. Add to boiling water and boil for about 20-25 minutes or until the cauliflower is fork tender
3. Using a colander strain the cauliflower getting all the excess water out
4. All the cauliflower and all other ingredients except the paprika to a blender
5. Purée until completely smooth
6. Pour purée into a greased oven safe dish and bake at 375° for 20 minutes
This purée is delicious with steak or chicken!
Filet Mignon with Creamy Mushroom Sauce
Try this recipe with our Creamy Cauliflower Purée! Scroll down for the link!
Ingredients:
•4-6 Filet Mignon steaks about 1” thick
•2 tbsp EVOO
•1 pack mushrooms (we used portobello)
•1/4 cup Marsala wine
•3/4 cup water
•1/2 tbsp chicken bouillon (granulated or use 1 cube)
•1/2 cup heavy cream
•1 clove garlic
•1 tsp gravy master
•1 cup spinach
•Salt and pepper
Preparation:
1. Salt and pepper steaks
2. Heat cast iron skillet and get it nice and hot, then add EVOO
3. Sear steaks on both sides (about 4 min per side) then remove and set aside
4. Add garlic and mushrooms to the skillet and sauté for a few minutes.
5. Add Marsala wine and let simmer for a few minutes
6. Add water and chicken bouillon and simmer for a few minutes
7. Add heavy cream and gravy master and bring back to a simmer
8. Add steaks back in and let simmer on medium low for 15 minutes or until the internal temp is cooked to to your liking (medium rare is 145°)
9. Add spinach and cook until wilted
10. Season with salt and pepper and serve
Left over Mashed Potato Quiche
This recipe is perfect for left overs!
Ingredients:
•2 cups baby spinach
•4 eggs
•1 cup mashed potatoes
•1 cup grated Parmesan
•1/4 cup almond milk (or any milk of your choice)
•2 cloves of garlic
•1/2 tsp onion powder
•Salt and pepper to taste
•Handful of shredded cheddar for topping
Preparation:
1- whisk together your eggs, milk, mashed potatoes, parmesan,garlic, onion powder, salt and pepper
2- combine egg mixture with your spinach
3- add to greased pie dish
4-top with shredded cheddar
5-bake at 350 for about 25-30 minutes or until cheeses is nice and golden
SPICY SAUSAGE SKILLET
This is a delicious one skillet meal
Ingredients:
1 package of spicy sausage
1 green pepper
1 medium onion
1/4 cup of water
2 cups sauce (I used vodka sauce but you can use any sauce you like)
1 pack Kraft shredded cheese - Italian blend
1/2 lb pasta (I used hearts of palm pasta for a low carb option but any pasta will work)
Preparation:
1. Thinly slice pepper and onion
2. Remove sausage from casing and cook in a skillet on medium high heat breaking apart until cooked through
3. Add peppers and onions and cook for 5-7 min
4. Add water and cook for 2 min
5. Add sauce and simmer for 2 min
6. Add pasta of choice and toss to combine
7. Cover with cheese and bake at 350° for 15-20 min
Note: If your not using a cast iron skillet transfer to an oven safe dish then top with cheese and bake
Sausage Stuffed Mushrooms
This is a delicious appetizer when entertaining
Ingredients:
1 Pack of stuffing mushrooms
4 sausage links
2 oz cream cheese
1/2 cup grated cheese
1/4 cup Panko breadcrumbs
2 tablespoons olive oil divided
Salt and pepper to taste
Parsley for garnish
Preparation:
1-Clean your mushrooms, remove the stems and give them a fine chop. Coat your mushroom caps in 1 tablespoon of olive oil. Set it all aside.
2-Remove your sausage from the casings, cook in 1 tablespoon of olive oil , chop like you would ground meat. Once cooked remove from pan to a plate. (I personally like mine very fine so I finely chop it in my food processor.) But you can leave it as is once cooked from pan.
3-Using same pan add the mushrooms stems and cook until softened.
4-Add your sausage , grated cheese, cream cheese, panko, salt and pepper to your pan with the mushrooms. If it’s sticking a little just add 1/4 cup of water or chicken stock to the pan.
5-Once combined, remove from heat, let it cook a few minutes. Stuff your mushrooms (don’t be shy, fill those babies up)
6- Bake on 350 for 25 min
French Toast Egg in a Hole
It’s yummy goodness!
Ingredients:
2 medium eggs
1 tbsp butter
1 slice of bread (I like Panera white)
1 tbsp milk
1/2 tsp cinnamon
Preparation:
1. using a round cookie cutter or small cup cut a hole in the center of the bread
2. Combine 1 egg, milk and cinnamon
3. Heat butter in a pan
4. Coat the bread in the egg mixture (don’t waste the middle - coat that too)
5. Add bread to the pan and brown on both sides (2 min per side)
6. Add the eggs to the “hole” and cook for a few min then flip for another minute
7. Serve with maple syrup and some crispy bacon
Adobo Grilled Shrimp
This recipe is similar to our Lemon Adobo Chicken! Check the link below to see it!
Ingredients:
• 2 lb. Shrimp peeled and Deveined
• 1 Lemon
• 1-2 Garlic cloves minced
• 1-2 tbsp Parsley
• 1/4 cup Canola Oil
• 3 tbsp Adobo Seasoning
• salt and pepper
Preparation:
1. Place shrimp in a large sealable ziplock bag
2. Add all other ingredients
4. Seal and marinate in the refrigerator for a couple of hours.
5. Skewer shrimp onto sticks (make sure to soak your wooden skewers for a couple of hours so they don’t burn on the grill)
6. Grill for a couple of minutes per side
Serve this along side a fresh salad or your favorite vegetable...Enjoy!
Honey-Lemon Blueberry Muffins
These are perfect for Breakfast or Dessert!
Ingredients:
3/4 cup Old fashioned oats
1 1/2 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1 cup Greek yogurt
1/2 vegetable oil
1/2 cup honey
1 cup blueberries
Grated peel from 1 lemon
2 tablespoons lemon juice (about half lemon)
Preparation:
1-In a large bowl combine oats, flour, baking powder and salt.
2-in small bowl combine rest of your ingredients.
3- add your wet mix to your dry mix and combine. Fold in your blueberries.
4- fill 12 muffin cups (don’t be shy, fill those babies up)
5-sprinkle the tops with a little Stevia sweetener and bake at 350 for 20-25 minutes.
Your kitchen will smell amazing!
Chunky Vegetable Soup
This soup is so light and delicious!
Ingredients:
• 1 large carrot
• 2 stalks celery
• 1 medium onion
• 1 head of baby bok choy
• 1 zucchini
• 2 tbsp EVOO
•1 tsp Italian seasoning
• 2 bay leaves
• 2 cups water
• 4 cups of vegetable or chicken broth
• 15 oz can of white cannellini beans drained and rinsed
• salt and pepper
Preparation:
1. Evenly chop all vegetables (you want small bit sized pieces)
2. In a large pot add oil, carrots, celery and onions and sauté for 2-3 minutes
3. Add bay leaves, Italian seasoning and salt and pepper
4. Add water and stock and boil for 7-8 minutes
5. Add the rest of the veggies and simmer for 10 minutes or until the veggies become tender
6. Add beans and simmer for another 10-15 min
Sprinkle on some Parmesan cheese if you like!
Homemade Pasta
Ingredients:
6 eggs
6 cups flour
1 tsp salt
1/2 cup or so water
Preparation:
1-Add your eggs, flour and salt to large food processor (you can do this by hand too, using a mixer brings it together in seconds)
2-Add your water a little at a time until dough is formed .
*You might not use the whole 1/2 cup so drizzle in slowly.
3-Once dough is formed, turn it into a floured surface , kneed until ball is formed, add flour if needed. You don’t want your dough to be sticky.
4-Choose pasta shape of your choice , use a pasta machine or cut by hand (like my mom and mother in law do). I cut mine into fettuccine.
5-boil for 3-4 minutes or until the pasta floats to the top
*You will need to roll your dough into thin sheets before cutting into shape.
Note: this recipe serves a family of five with plenty of leftovers
Mini Egg Muffins
This is the perfect on the go breakfast
Ingredients:
3 large eggs
2 cups of egg whites
1/4 cup heavy cream
1 cup shredded cheddar cheese
2 Jimmy Dean sausage patties thawed and chopped finely
1 tsp salt
1/2 tsp pepper
Preparation:
1. Preheat oven 350°
2. Whisk together eggs, egg whites, heavy cream and salt and pepper
3. Spray mini muffin tins with nonstick spray
4. Fill each muffin cup with egg mixture (should be enough to fill 24 muffin cups)
5. Place an even amount of sausage in each cup and top with cheese
6. Bake for 10 minutes and enjoy!
Veggie Cloud Bread Pizza
This is so light and delicious
Ingredients:
4 egg whites
1 1/2 tsp corn starch
1 red pepper sliced
1/2 red onion sliced
2 cloves garlic pressed
3 oz baby spinach
1/2 cup feta cheese
3 tablespoons olive oil
1 tsp salt
1/2 tsp black pepper
Basil, parsley and oregano (season to taste) I did a little sprinkle of each
Preparation:
1-beat egg whites on high speed until fluffy
2-add 1 1/2 tsp cornstarch
3-Continue beating on high until stiff peaks are formed
4-Form your cloud into whatever pizza shape you like. I did round.
5-bake on greased cookie sheet or parchment paper for 23 min at 300 degrees
6-Sauté your garlic, peppers and red onions in the olive oil, add spinach once veggies are softened, remove from heat.
6-add veggies to your pizza crust, top with crumbled feta cheese, slice and enjoy!
Roasted Sweet Potatoes with Maple dipping sauce
This is the perfect side dish for steak or chicken
Ingredients:
1 large or 2 small sweet Potatoes
1-2 tablespoons EVOO
1 tsp each salt, pepper, paprika, garlic powder, cinnamon
For Dipping sauce:
Combine:
1/2 cup mayonnaise
1-1/2 tablespoons maple syrup
Pinch of salt
Pinch or cinnamon
Preparation:
1. Cut sweet potato into bite size pieces
2. Soak in cool water for an hour
3. Drain and rinse and pat dry
4. Place on a sheet pan and toss in oil and seasonings
5. Bake in 400° oven for 30 minutes, turning every 10 minutes
“Lightened up” Chicken Marsala
This is a light version of a classic dish
Ingredients:
4-6 Chicken Breast Cutlets
1 package of sliced mushrooms
1 garlic clove
1/2 tsp Dijon Mustard
1/4 cup Marsala wine
1/2 cup water
1/2 tsp granulated bouillon (chicken flavor)
1 tablespoon Gravy Master
1 tsp garlic powder
1 tbsp butter
2 tbsp EVOO
Salt and pepper to taste
Preparation:
1. Season chicken with salt pepper and garlic powder
2. Brown chicken on both sides (about 2-3 min per side) and then remove from pan and set aside
3. Add mushrooms to the pan and sauté for a few minutes then add garlic and cook for another minute
3. Add Marsala wine and let cook for 2-3 minutes
4. Add water, granulated bouillon and Dijon mustard and let simmer for 3-4 min
5. Add gravy master and stir to blend
6. Add chicken back in and reduce heat to simmer.
7. Cover and simmer for 10 min
*note: this is a thin sauce which is why this is a lighter version. If you prefer a thicker sauce whisk in 2 tbsp of butter and 2 tbsp of flour before adding the liquids.
*Serve this over spaghetti or rice. If you want a low carb option this would be great with a salad or our cauliflower purée. Check the link below for that recipe!
Crunchy Coleslaw
This Is the perfect side dish for a summer barbecue
Ingredients:
1 lb. coleslaw mix
1/4 cup mayonnaise
1/4 cup Plain nonfat Greek Yogurt
1 lemon squeezed
1 tsp ground mustard
1/2 tsp celery seeds
1 scallion finely chopped
Salt and pepper to taste
Preparation:
1. In a large bowl whisk together all ingredients except coleslaw
2. Add Coleslaw to the mixture and toss to evenly combine
3. Cover and refrigerate for at least one hour or more
Serve alongside your favorite barbecue meal and enjoy!
Basil Tomato Tart
This Tart is full of Flavor
Ingredients:
1 unbaked refrigerated pie crust
1 1/2 cups shredded mozzarella (divided, some for mixture, some for crust)
3 tomatoes sliced and pat dry on paper towel (I used tomatoes on the vine)
1 cup fresh basil leaves
4 cloves of garlic
1 cup of non-fat greek yogurt
1/4 grated parmesan cheese
salt and pepper to taste
Preparation:
1-Unfold pie crust according to directions. Place in 9 in quiche dish or square baking dish. (I used square)
2-Line the bottom of the dish with parchment paper and spray the sides with non-stick butter (this will insure it not to stick and you will get perfect slices)
3-Cover with tinfoil and bake pie crust on 450° for 8 min
4-While that’s baking, finely chop basil and garlic (I used my mini processor, super quick and easy)
5-Mix your basil mixture with yogurt, 1 cup of the mozzarella, grated cheese, salt and pepper.
6-Remove your pie crust and place on cooling rack, reduce oven to 375° and sprinkle bottom of crust with the other 1/2 cup of mozzarella
7-Place your tomatoes on top of the mozzarella
8-Then spread your mixture over the tomatoes
9-Bake for 35-40 minutes until golden brown
10-Let cook before slicing and Enjoy
Taco’s in a Blanket
This is a fun appetizer and a great way to use leftover Taco meat
Ingredients:
2 cups of left over taco meat
2 oz cream cheese
1 pillsbury crescent roll
1/2 cup chredded cheddar cheese
Preparation:
1. Reheat leftover taco meat and squeeze out excess grease
2. Roll out crescent Dough and separate triangles then cut each triangle in half
3. Mix meat with cream cheese and shredded cheese until we’ll combined
4. Place about 1/2 tablespoon on the wide part of the triangle and roll just like you would a pig in a blanket (optional: sprinkle some extra cheese on top)
5. Bake 350° for about 10 minutes or until golden brown
Dip into salsa or sour cream and enjoy!
Mini Zoodle Quiche
This is a great way to sneak some veggies in your breakfast
Ingredients:
16 oz zucchini noodles
2 eggs
1/2 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese
1/2 cup almond flour
Few splashes of your favorite hot sauce (for fun:))
Salt and pepper to taste
Preparation:
1. Give your noodles a rough chop (this will make them easier to eat),
2. pat with paper towels to get any excess water out
3. Mix all ingredients together in a medium size bowl (no need to cook noodles ahead of time)
4. Grease your muffin pan (I used Pampered Chef’s square muffin pan but a regular muffin pan works too)
5. Scoop in even amounts - this mixture should
Make 12 muffins
6. Bake at 375 for 25 min or until golden brown (cooking times can vary depending on the size muffin pan you use)
Mini Macaroni Pies
Enjoy this as a side dish or appetizer! These also make a great after school snack!
Ingredients:
-1 lb bag mixed pasta (I used Riscossa brand)
-1 10.5 oz can cream of chicken or cream of mushroom soup
-4 eggs
-1 cup grated Parmesan cheese
-1 cup shredded cheddar cheese
-salt and pepper to taste
*Add any herbs you like:
basil, parsley, thyme....
your choice, have fun with it:)
Preparation:
1-Cook your pasta 2 minutes less than what is in the directions
2-Drain and add all of your ingredients to the pasta, add eggs last. (If the pasta is too hot it will cook your eggs, we don’t want that)
3-scoop into greased muffin pan of your choice
4-Bake on 375 for 25-30 minutes or until tops are golden and crunchy
Snickerdoodle Muffins
Ingredients:
1 cup (2 sticks) softened butter
1 1/2 cups of sugar
1/2 tsp salt
2 tsp ground cinnamon
3 eggs
1 tsp vanilla extract
3/4 cup greek yogurt (or sour cream if you prefer)
2 1/2 cups flour
2 tsp baking powder
1 cup mini chocolate chips
Topping:
3 tbsp sugar
3 tsp cinnamon
Preparation:
1-preheat oven to 350 and line your cupcake pans with paper liners
2-in a medium bowl, cream together your butter, sugar, salt and cinnamon
3-add in the eggs, vanilla and greek yogurt
4-fold in the chocolate chips
5-using a melon baller or any scoop you have fill each muffin 3/4 of the way full (this will give you a nice size muffin)
6-for the topping combine sugar and cinnamon in a small bowl and sprinkle the tops of each muffin
7-bake for about 15-25 min depending on which size muffin you make or until toothpick comes out dry
**Makes 48 mini muffins, 24 regular size muffins or 5 mini loaves (for loaves bake about 30-35 min)
Creamy Farfalle with Peas and Bacon
This pasta is so creamy and delicious
Ingredients:
1 lb Farfalle (bowtie) pasta
6 strips of bacon (cooked and finely chopped)
1 cup frozen peas
1 pint heavy whipping cream
2 oz cream cheese
1 cup grated parmesan cheese
salt and pepper to taste
Preparation:
1-boil Farfalle, cook until al dente (don’t forget to salt your water)
2-heat heavy cream on medium heat in a medium size pot
3-add cream cheese
4-once melted add parmesan
5-after the cheese is combined add bacon, peas, salt and pepper
6-add sauce to your pasta and simmer on low for a a few minutes until the pasta has absorbed all that flavor
Buon Appetito!
Ricotta Stuffed Chicken Parmesan
Here is a fun twist on chicken Parmesan!
Ingredients:
1 large pack of chicken tenders (about 10-12 pieces)
1 cup of Italian seasoned breadcrumbs
1 cup of grated Parmesan cheese
1 cup of ricotta
1-1/2 cups of shredded mozzarella
1 egg
1/4 cup of milk
1 jar of marinara sauce (use your favorite kind)
1/2 cup extra virgin olive oil
1 tsp garlic powder
1 tsp salt
Extra salt and pepper to taste
Preparation:
1. In a dish Combine breadcrumbs and Parmesan cheese
2. In a separate dish combine egg and milk
3. In a bowl combine ricotta with tsp. salt and garlic powder
4. Cut a small slit in the side of each tender (making a small pocket)
5. Put about 1 tsp of ricotta mixture into each pocket and press closed
6. Roll in egg mixture and then breadcrumb mixture
7. Place on a greased baking sheet (preferably with a wire rack) and brush each tender with olive oil and bake at 400° for 10 minutes
8. Remove and in a 9x12 baking dish spoon about 1/2 cup of sauce and spread on the bottom of pan
9. Place your chicken tenders on top of the sauce trying not to overlap
10. Cover each tender with about 1 tablespoon of sauce and then cover all the chicken with shredded mozzarella
11. Now bake in 350° oven for 25 minutes
Serve alongside your favorite pasta or vegetable
Cauliflower Zeppoles
These make a great appetizer or side dish!
Ingredients:
1 head of cauliflower
1 large egg
1 cup of grated Parmesan cheese
1/2 tbsp garlic powder
1 tbsp baking powder
1 cup of water
2-1/2 cups of flour
Canola oil for frying
Preparation:
1. Roughly chop cauliflower and boil until fork tender (about 15-20 minutes)
2. Drain cauliflower well
3. In a large bowl smash the cauliflower like you would Mashed potatoes
4. Add cheese, salt, garlic powder, baking powder, egg and water and stir to combine
5. Slowly add flour and continue to stir mixture until a sticky dough forms
6. Cover and let rest for at least 30 minutes - don’t refrigerate
7. In a nonstick pan heat canola oil (enough to cover the bottom of the pan plus a little more)
8. Spoon heaping tablespoons into the hot oil and Fry on both sides until golden brown
Easy Fettuccine with Garlic and Shrimp
This is such a simple and quick weeknight meal
Ingredients:
2 tbsp olive oil
2 cloves garlic crushed
1 jar/can of your fav sauce (I used homemade sauce 😉)
1/2 Tsp of each: Salt, parsley, oregano and basil
Dash of black pepper or more if you prefer
1 bag of cooked shrimp (use fresh if you prefer)
Preparation:
1-Sauté garlic in oil until fragrant (careful not to burn) then add sauce and herbs and cook on medium for about 15-20 min , stirring occasionally and until all flavors marry together
2-boil fettuccine according to directions (al dente is preferred as you will let the pasta cook in the sauce for a minute or 2)
3-add fettuccine and shrimp to your sauce, let cook for 2-3 minutes or until shrimp is heated through (if using fresh shrimp cook until shrimp are cooked through)
Serve with a slice of crunchy garlic bread or breadsticks and enjoy!
Fried Rice
This is the perfect recipe for that leftover take out white rice
Ingredients:
1-1/2 cups Cooked White Rice (I used leftover rice from my local Chinese takeout restaurant)
1/2 tsp ground ginger
1 tsp garlic powder
2 large eggs
1 tbsp EVOO
1 tbs sesame oil
3 soy sauce packets
2 duck sauce packets
Preparation:
1. In a nonstick pan heat both oils and add rice
2. Cook until rice starts to get lightly browned - about 4 min (if the rice was in the refrigerator you may need to add 1/4 cup of water to soften)
3. Add garlic powder and ginger and cook for another minute
4. Add soy sauce and stir to combine
5. Beat two eggs and stir into rice. Stir constantly until eggs are fully cooked
6. Stir in duck sauce packets and remove from heat
7. Serve and enjoy
*you can add any vegetables or protein you like to this rice to make it a complete meal*
Gluten Free Breaded Green Beans
Perfect side dish for any weeknight meal!
Ingredients:
2 tbsp olive oil
1/4 cup grated Parmesan cheese
1/4 cup gluten free breadcrumbs
2 Tbsp of any seasoning of your choice
(Sprinkle a little love)
Preparation:
1-Mix beans with all your ingredients
2-Spread on baking sheet
3-Bake on 375 for about 20-25 minutes until browned and crunchy
Cheesy Chicken and Ham Log
A little twist on Chicken Cordon Bleu
Ingredients:
1 package of thinly sliced chicken breast (about 6 pieces)
4 slices of deli Ham
6 mozzarella cheese sticks
2 tbsp of mayonnaise
1 tbsp Dijon mustard
2 tbsp Parmesan cheese
Salt and pepper
Preparation:
1. Lay chicken breasts on a cutting board overlapping slightly
2. Cover with plastic wrap and pound chicken until thin enough to roll
3. Season chicken with salt and pepper and then lay ham slices down covering all the chicken
4. Place cheese sticks along the center of the ham
5. Gently roll the chicken until you formed a log making sure the ham and cheese are completely tucked in the middle of the log and place in a greased baking dish
6. Combine the mayonnaise and mustard and brush the entire log with the mixture.
7. Sprinkle Parmesan cheese across the top and bake in a 375° oven for about 25 minutes or until the internal temperature reaches 165° F
8. Let rest for about 5 minutes and then slice and enjoy!
Chicken Lettuce Wraps
Ingredients:
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp low-sodium soy sauce
1 tbsp Chinese rice wine or dry sherry (I used rice wine)
1 tsp toasted sesame oil
2 tsp cornstarch (this will help thicken your sauce)
1 package of ground chicken
2 tbsp peanut oil
1-2 chopped scallions
Preparation:
1-mix first 6 ingredients in a bowl. Make sure your cornstarch is fully dissolved then set aside.
2-heat peanut oil in pan and fry ground chicken until cooked through, add sauce mixture and scallions and cook until chicken is coated and sauce is heated.
3-Sprinkle some sesame seeds if you prefer. (I did add some to mine)
*Serve with your choice of lettuce , Boston lettuce or iceberg works great! Also is delicious with Tostito scoops and even a tortilla wrap or taco shell :)
Crispy Oven Baked Fries
This are the perfect side dish!
Ingredients:
6 medium size potatoes
3 tbsp olive oil
1/2 tsp paprika
1/4 cup grated Parmesan
Salt and pepper to taste
Preparation:
1-Clean your potatoes well leaving skin on (if you prefer to peel them, you definitely can)
2-cut into French fry shapes
3-soak in water and a little salt until you’re ready to cook them (at least 30 min)
4-drain, lay them flat and pat dry
5-mix with olive oil and all your seasonings
6- bake on 400 for 30 min then 425 for 25 min
Sprinkle with some parsley and enjoy!
Baked Brown Rice with Asparagus
This side dish is great with any protein
Ingredients:
3 cups cooked brown rice
1 bunch of asparagus (cut into bite size pieces)
1/4 cup grated Parmesan cheese
2 tbsp olive oil
1 cup chicken stock
1 can cream of chicken soup
Salt, pepper, onion powder, garlic powder and paprika to taste
Preparation:
1-coat the asparagus with olive oil
2-Mix asparagus and rest of ingredients together
3-Place in casserole baking dish
4-Sprinkle top with a little more Parmesan
5-bake on 375 for 30-40 min or until golden brown
Stuffed Meatloaf
Who says meatloaf has to be boring
Ingredients:
1-2 lb meatloaf mix (usually ground beef and pork)
1 large egg
1/2 cup breadcrumbs
2 tbsp Worcestershire
1/2 tbsp garlic powder
1 tbsp salt
1 tsp black pepper
1/4 cup ketchup
3-4 slices of deli ham
1/2 cup shredded mozzarella (or any cheese of your choice)
Preparation:
1. Preheat oven to 350°
2. Mix all Ingredients in a bowl except ketchup, ham and shredded cheese
3. Spray a loaf pan with nonstick spray
4. Evenly Press 1/2 half the meat mixture into the bottom of the loaf pan
5. Lay ham and then cheese and top with remaining meat mixture. Make sure it’s evenly coated and try to seal the sides so the cheese doesn’t spill out
6. Spread ketchup over the top of the meatloaf and bake for 1 hour
7. Remove from oven and let rest for 10 minutes
Slice and enjoy!
Grandma Gertrude’s Struffoli with a gluten free twist
Ingredients:
5 cups gluten free flour
1 tsp baking powder
1 cup sugar
6 eggs
1 tsp vanilla extract
3 tsp anise extract
1 Stick margarine (softened)
1 Large bottle of honey
Sprinkles
Almonds
Preparation:
1-Using a standing mixer combine all your dry ingredients
2- then add butter, both extracts and eggs, adding 1 egg at a time while mixing
3-Once combined turn onto a floured surface, knead until dough is formed
4-taking about 1/2 cup full of dough each time, roll into thin rope like pieces
5-cut into bite size pieces
6-deep fry in vegetable or canola oil
7- once they float to top and have a light brown color, remove to paper towel lined pan
8-once all is fried, heat honey in a small pot, after heated through mix fried dough, honey, sprinkles and almonds in a large bowl
Enjoy!
Honey Ricotta Cheesecake
Ingredients:
12 oz ricotta
2 (8 oz) packages of cream cheese
3/4 cup sugar
1/4 cup clover honey (or any honey you prefer)
4 large eggs
1 premade graham cracker crust
Preparation:
1- heat oven to 350°
2-using a hand mixer combined all your ingredients
3-place your pie crust in a semi deep pan with enough water to cover half your pie (this will prevent the crust from burning and the cheesecake will cook evenly)
4-pour your cheesecake in the pie crust and carefully place in oven
5-bake for 1 hour and 5 min
6-Remove and let cool. Refrigerate once cooled and enjoy!
Lasagna roll ups with bechamel sauce
The Bechamel sauce is what makes this lasagna extra special!
Ingredients:
1 lb lasagna noodles
1 jar of pasta sauce
2 cups of whole milk
3 tbsp butter
1/4 cup flour
1 tsp nutmeg
16 oz ricotta
16 oz mozzarella
1/2 cup grated Parmesan cheese
1 tbsp garlic powder
2 tbsp salt
Preparation:
1. In a large pot boil lasagna noodles according to package directions (about 8 min)
2. Place noodles on a greased baking sheet and set aside (drizzle a little bit of olive oil on them so they don’t stick)
3. To make the bechamel sauce: In a small pot melt butter and whisk in flour. Let this cook for a minute and then slowly whisk in milk. Continue whisking until it starts to thicken. (If you dip a spoon in you should be able to draw a line through it)
4. Add nutmeg and salt.
5. Dice up mozzarella finely or shred. In a large bowl combine ricotta, 3/4 of the mozzarella, Parmesan, salt and garlic powder
6. Cut each lasagna noodle in 1/2 and place about 1 tablespoon on each noodle and roll
7. Coat the bottom of a baking pan with 1/2 of the bechamel and lay the lasagna rolls tightly in rows.
8. Once all rolls are in the pan top with pasta sauce and the rest of the bechamel sauce and then with the rest of the mozzarella
9. Bake at 375° for 30 to 45 minutes until bubbly and cheese is all melted
(If you make this in advance and refrigerate it will take longer to bake - about 1 hour)
Seafood Salad
This salad is so light and flavorful!
Ingredients:
1 can of scungilli drained
10 large shrimp boiled (already cooked shrimp would work also)
1 bag of ready made frozen octopus
5 hot cherry peppers chopped (for less heat remove all seeds)
1 celery stalk chopped
2 lemons juiced
1/2 cup of olive oil
4 red scallions chopped
2 cloves of garlic minced
1 tsp salt
Splash of red wine vinegar
Preparation:
1. Thaw frozen octopus and roughly chop
2. Mix all ingredients in a bowl and refrigerate for about 1 hour
Enjoy this cold seafood salad for lunch with a crunchy piece of Italian bread!
Roasted Beef Tenderloin
Perfect for a dinner party!
Ingredients:
6-7 lb. beef tenderloin trimmed
4-5 sprigs of Rosemary
2 garlic cloves minced
1 small onion
EVOO
Salt and pepper
Preparation:
1. Rub beef with garlic, salt and pepper and coat with EVOO
2. Lay rosemary and onions on top and around the meat
3. Marinade for a couple of hours or overnight
4. Place beef in a roasting pan and bake at 425° for 45 minutes or until meat reaches desired temperature. This cook time will give you a medium to medium well cook.
5. Remove from oven and tent with foil and let rest for 10-15 minutes
6. Slice and serve with your favorite gravy!
Leftovers Crustless Quiche
Use any meat, cheese or veggies leftover in your fridge!
Ingredients:
1 cup of baked ham finely diced
6 eggs
1/2 cup egg whites
1/2 cup heavy cream
2 cups of pepper Jack cheese finely chopped or shredded
1 tsp salt
1 cup of broccoli steamed and finely chopped
Pinch of black pepper
Preparation:
1. Preheat oven to 350°
2. Whisk eggs, whites and heavy cream
3. Stir in all other ingredients
4. Pour into a greased baking dish (I used an oval
Pyrex)
5. Bake for 30 minutes
6. Let cool for 5-10 minutes
Enjoy!
Marinated Grilled Shrimp Skewers
These shrimp are great for taco night!
Ingredients:
1 lb of jumbo peeled and deveined shrimp
Salt and pepper
1/2 cup olive oil
1/4 cup red wine vinegar
3 cloves of garlic minced
1 tbsp Italian seasoning
1 tbsp lemon juice
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
Preparation:
1-Whisk all ingredients together and add shrimp
2- cover and marinate an hour or overnight
3-Skewer the shrimp (make sure to soak your skewers in water for a few hours so they don’t burn)
4-grill until done (about 2 minutes on each side)
*Serve on Taco Tuesday with your favorite coleslaw and taco toppings
Pork Chop Sheet Pan Dinner
Guide followers to your most important links
Ingredients:
•4-6 boneless pork chops (about 1” thick)
•1 red bell pepper cut into strips
•2 large Yukon gold potatoes diced into bite sized pieces
•EVOO
•Salt, pepper, garlic powder, onion powder, paprika
Preparation:
1. Preheat oven to 400°
2. Place pork, peppers and potatoes onto a sheet pan
3. Coat everything with EVOO and sprinkle on seasonings (use as much seasoning as you like)
4. Bake for 25-30 minutes or until pork is cooked to your liking and potatoes are fork tender
This recipe works with broccoli and sweet potatoes as well! Change it up if you like!
The Best Baked Chicken Thighs
This is a low and slow recipe that the whole family will enjoy!
Ingredients:
8 Chicken thighs (skin on)
1/2 to 1 cup of flour
2 tbsp olive oil
6 slices of bacon (cooked and chopped up)
1 onion chopped
3 cloves garlic (roughly chopped)
2 carrots-chopped into bite size pieces
2 stalks celery chopped into bite size pieces
2 cups chicken stock
Sprinkle with love:
Salt, pepper and thyme
Preparation:
1. Coat chicken with the flour
2. Place chicken in a pan with olive oil and cook until browned on all sides (you’re looking for a nice, crispy skin)
3. Once browned, remove and place in a baking dish with all other ingredients
4. Cook covered with tinfoil on 300° for about 4 hours.
5. Remove tin foil 20 minutes before you’re ready to eat and let it cook uncovered.
Serve and enjoy!
Egg White Salad
This is a lightened up version of egg salad!
Ingredients:
1 dozen hard boiled eggs (we will only be using the whites)
1 celery stalk finely chopped
1/2 cup light mayonnaise
1 tbsp Dijon mustard
1/2 tsp pepper
1 tsp salt
1 tsp dill (dried or fresh)
1 tsp celery seeds
1 tsp onion powder
Splash of white vinegar
Preparation:
1. Separate the yolks from the whites of your hard boiled eggs and roughly chop
2. In a bowl Combine all ingredients and mix well
3. Enjoy on your favorite sandwich bread!
*There are all different methods for hard boiling eggs. I like to use my egg dash. It perfectly steams the eggs and they peel perfectly every time. This can be ordered on Amazon. Check below for the link!
Lentil Soup
This is a hearty and delicious soup and it’s perfect for a cold rainy day!
Ingredients:
1 cup dry lentils rinsed and drained
1 large carrot
1 celery stalk
1 medium onion
1-2 garlic cloves minced
1 bay leaf
6-8 cups of water
1 chicken bouillon cube (or 1 tbsp of granulated)
2 tbsp EVOO
Salt and pepper
Preparation:
1. Dice all veggies small
2. Add EVOO to a large pot and add all veggies
3. Sauté for a few min (until the onions become softened)
3. Add lentils, bay leaf and salt and pepper and stir to combine
4. Sauté for 2-3 minutes and add 6 cups of water and bouillon
5. Simmer on medium for 30-45 min or until tender. If soup becomes thick add more water
*if you want to add pasta to this soup add it during the last 10 min of cooking
Orange Olive Oil Cake
Courtesy of Food Network
Ingredients:
1 1/4 cups of flour plus more for pan
3/4 cups sugar
2 eggs
1/3 cup olive oil
1 teaspoon vanilla extract
juice and zest of 1 orange
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
confectioners' sugar for dusting
Preparation:
1-preheat oven to 350 degrees. Grease a 9” round cake pan
2-mix together sugar and eggs with hand mixer until blended and light
3-drizzle in olive oil and vanilla and mix until light and smooth
4-add orange juice and zest and mix well
5-sift together flour, baking powder, baking soda and salt in a medium bowl
6-add flour mixture to your wet ingredients and mix on low just to incorporate
7- grease and lightly dust some flour into your cake pan
8-pour batter and bake for about 25-30 minutes
Let cool 15 minutes then dust with confectioners’ sugar and serve
TIP* you can also bake in a loaf pan or in this recipe I used a silicon bundt pan, (I didn’t need to flour this pan), butter was enough. I also doubled this recipe.*
Spaghetti Squash Casserole
Ingredients:
1 spaghetti squash
3 eggs
1 cup grated Parmesan cheese
1 cup shredded cheddar cheese
Salt and pepper
Preparation:
1-slice your spaghetti squash in half, clean out the seeds, coat with olive oil, salt and pepper
2- Place squash on baking sheet cut side down and roast for 30 min on 400°
3-Once cooked let it cool slightly, shred your squash with fork until get all those delicious strands out
4-Place in bowl, once it’s cooled add eggs, and 2 cheeses, mix and place in greased 13x9 casserole dish
5-bake on 375 for about 30-40 min or until cheese is brown and bubbly
Creamy Bacon Chicken
Serve this with creamy mashed potatoes for a complete comfort meal!
Ingredients:
6 chicken breast cutlets
4-6 strips of bacon
1 clove of garlic minced
1/2 cup of heavy cream
1-1/2 cups of chicken or beef broth
1/4 cup of flour
2 tbsp butter
Salt, pepper and onion powder
Preparation:
1. Cut bacon strips into bite size pieces and in a large skillet cook until crisp and then remove bacon leaving the fat in the pan and set aside on paper towels
2. Season chicken with salt, pepper and onion powder
3. Add chicken to bacon fat and cook on medium/high on both sides until golden (about 3 min per side!)
4. Remove chicken and set aside
5. Add garlic and stir for 1 min then add butter and flour
6. Whisk until combined and then slowly add beef broth whisking and scraping all bits on the bottom of the pan
7. Add heavy cream and simmer for 1-2 min until sauce begins to thicken
8. Add chicken and juices from the chicken back into sauce and simmer on med/low for about 10-15 min
9. Top with crispy bacon
10. Season with salt and pepper and serve!
Meat Lovers Pizza with Carb Free Crust
You will not miss the carbs with this pizza!
Ingredients:
Crust:
2 10oz cans of chicken (drained)
1 egg
1/2 cup grated parmesan cheese
1 tsp dried basil
1 tsp garlic powder
1 tsp black pepper
Topping:
1lb. Ground sausage (no casing)
1 cup shredded mozzarella
1/2 green bell pepper thinly sliced
1/2 cup slices mushrooms
2 slices of deli ham cut into strips
1/2 cup sauce
1/2 cup ricotta cheese
6-8 small pepperoni slices
Preparation:
1. Preheat oven to 375°
2. In a small bowl combine all crust ingredients and mix well until combined
3. Line a pizza sheet or cookie tray with parchment paper and spray with Pam
4. Spread crust evenly onto tray and press down to about 1/4”
5. Bake for 30 min
6. Meanwhile, in a nonstick skillet brown sausage until fully cooked (about 7-8 min)
7. Add bell pepper, ham and mushrooms and sauté for a few minutes
8. Remove from skillet and put onto a paper towel lined plate to get all the excess grease out
9. Once crust has baked for 30 min remove from oven and top with sauce, then meat and veggie mixture
10. Top with mozzarella cheese and put dollops of ricotta all over
11. Finally top with pepperoni slices and place back in the oven for another 15 minutes
Enjoy!
Coconut Curry Shrimp
This meal will make you feel like your eating at a Thai restaurant!
Ingredients:
1 lb. frozen raw shrimp peeled and deveined
1 can of unsweetened coconut milk
2 tbs red curry paste
1 tbsp soy sauce
2 cups fresh spinach
Preparation:
1. In a large skillet pour coconut milk and bring to a boil
2. Add curry paste and stir to combine and simmer for 5 minutes
3. Add shrimp and spinach and simmer on low until shrimp is fully cooked and spinach is wilted
4. Add soy sauce, stir and enjoy!
*this is delicious with rice, noodles or any kind of pasta you like! I served mine with protein penne!
*Click the link below to check out our Coconut Curry Chicken Tenders recipe!
Sautéed Broccolini
This side dish goes with any meal!
Ingredients:
1 bunch of broccolini
1 lemon
EVOO
1 garlic clove minced
2 tbsp Parmesan cheese
Salt and pepper
Preparation:
1. In a medium pot bring about 4 cups of water to a boil
2. Add broccolini and boil for 2-3 min
3. Meanwhile in a nonstick skillet heat about 2 tbsp of EVOO and garlic
4. Remove broccolini from water and add to skillet
5. Sauté in oil and garlic for a few minutes or until the broccoli begins to brown but not burn
6. Remove from pan and squeeze lemon juice and top with parm cheese and salt and pepper to taste!
Enjoy!
Spinach Chicken Burgers
Ingredients:
2 lbs ground chicken
1-1 1/2 cups spinach
2 cloves garlic
1/2 cup grating cheese
Salt to taste
Preparation:
1. Chop spinach and garlic (I used a mini food processor)
2. Combine all ingredients in a bowl and mix well
3. Grill over medium heat About 5-6 min per side or until desired doneness
This recipe makes 5 burgers
Chicken Meatballs
Check the link below for our soup recipe
Ingredients;
1 lb. Package of ground chicken
1 egg
1 cup grated Parmesan
1 cup gluten free breadcrumbs
1 cup finely chopped spinach
Onion powder, garlic powder, salt, pepper (Season with love)
Preparation:
1. Mix all ingredients in a bowl
2. Roll into any size you prefer, drop them in your puréed soup until done (approx 30 min)
Serve with some yummy garlic bread or biscuits
*note: if you use our vegetable soup recipe below omit the chicken and replace with the chicken meatballs
Coconut Curry Chicken Tenders
Check the link below for our Coconut Curry Shrimp recipe!
Ingredients:
1 large pack of chicken tenders
1 can of unsweetened coconut milk
2 tsp red curry paste (I like Thai Kitchen)
2 tbsp butter
1 clove garlic minced
1/2 cup water
Salt and pepper
Preparation:
1. In a large skillet melt the butter on medium
High heat
2. Season chicken with salt and pepper, add to skillet and brown on both sides (about 3 min per side)
3. Remove chicken and set aside
4. Reduce heat to medium and add garlic and sauté for 1 min
5. Add coconut milk and simmer for 3 minutes and then add water and curry paste and whisk to combine and bring back up to a simmer
6. Add chicken back in and any juices on the plate
7. Reduce heat to medium low and simmer for 15 minutes
Serve over rice and enjoy!
Kale and Bean Spaghetti aglio e olio (garlic and oil)
Ingredients:
1 lb. Spaghetti
1 can of chickpeas drained
4 cups chopped kale
4 cloves of garlic
1 cup of olive oil (EVOO)
Salt
Grated Parmesan cheese
Preparation:
1. Bring pot of water to a boil (make sure to salt the water generously) and cook spaghetti according to box directions
2. Meanwhile in a large pan heat oil and sauté garlic and chickpeas for a few minutes
3. Remove garlic before they get brown
4. Add kale and cooked pasta and let cook for a few more minutes
5. Sprinkle with Parmesan cheese and enjoy!
Baked Pork Chops
This recipe is family approved!
Ingredients:
6 bone in pork chops (you can use boneless also)
1-1/2 cups Italian seasoned bread crumbs
2 tbsp Parmesan cheese
5 tbsp vegetable oil
2 tsp Italian seasoning
Salt and pepper
Lemon wedges (optional)
Preparation:
1. If using bone in pork chops remove bone separating the tenderloin from the chop and trim fat
2. Pound pork chops to about 3/4” thickness
3. In a bowl combine all other ingredients except lemon and mix well
4. Dip chops in water to moisten and coat with breadcrumb mixture pressing down to make sure they are fully coated
5. Place on a wire rack over a baking sheet and bake at 450° for 20 minutes
6. Squeeze lemon if desired and enjoy!
Chickpea Pasta with Escarole and Grilled Chicken
This is served in a delicious creamy garlic sauce!
Ingredients:
*8-16 Ounces (1-2 boxes) chickpea pasta (I used Bonza)
*1 pint heavy cream
*1/2 grated Parmesan
*4 cloves garlic
*1/4 cup olive oil
*1-2 lbs grilled chicken
*1 bunch of escarole (rinsed well)
*crushed red pepper, salt and pepper to taste
Preparation:
1-Heat olive oil, garlic and crushed red pepper until warmed through and you have that delicious garlic aroma
2-add heavy cream and Parmesan, cook on medium/low until thickened
3-in the meantime, cook your pasta (cook it 3-4 min less than what box says
4-add the cream sauce mixture, grilled chicken and escarole to the pot of drained pasta, simmer on low until escarole is wilted
Top with some grated Parmesan and enjoy 😋
Taco Chicken Tenders
Ingredients:
1 pack of chicken tenders
1 cup Greek yogurt
1 egg
2 cups of breadcrumbs
1 packet taco seasoning
Preparation:
1. Mix together the egg and Greek yogurt and coat your chicken
2. Mix the taco seasoning with breadcrumbs
3.Toss your chicken in the breadcrumb mixture
4. Spray a baking pan and the chicken with oil of your choice and Bake on 400 for about 30 min or until browned and crunchy (can be deep fried or air fried as well)
Honey Mustard Chicken Salad
Perfect way to use that leftover chicken!
Ingredients:
2 cups shredded Rotisserie Chicken
1/2 cup light mayonnaise
1 stalk celery finely diced
2 tbsp honey mustard
1 tsp salt
1/2 tsp black pepper
1 tsp onion powder
1 tsp dill (I used dried)
2 tbsp chopped pecans
Preparation:
Combine all ingredients and mix well!
Serve on your favorite sandwich bread or on a lettuce wrap!
Air Fryer Cheddar Stuffed Burgers
These are the cheesiest!
Ingredients:
1 lb. lean ground beef
4 tbsp shredded cheddar cheese
Salt, pepper, garlic powder to taste
Preparation:
1. Season ground beef and separate into eight equal pieces
2. Flatten pieces to about 1/4 inch thick
3. Place 1 tbsp of shredded cheddar on 4 of the flattened pieces
4. Place non cheese side on top of each piece with cheese and seal and fatten well
5. Preheat your air fryer to 375° and sat for eight minutes
6. Spray the air fryer basket with nonstick spray and place the burgers in the basket
7. When there is one minute left top with cheese if desired and let melt
This recipe makes 4 burgers
Top with your favorite burger topping and enjoy!
Note: I lined the bottom of my air fryer with tin foil for easy cleanup!
Italian Pepper Cookie “Taralli”
Ingredients:
5 cups flour
2 cups white wine
1 cup mazola corn oil
1 tbsp salt
1 tbsp black pepper
1/4 cup fennel seeds
1-1/2 tbsp baking powder
Preparation:
1. Combine all ingredients in a bowl and mix well until a dough is formed
2. Let rest for 30 minutes
3. Cut dough into 4 equal parts and roll each into a long log
4. Cut thumb length pieces and roll each one to about 4” long
5. Form a circle and place on ungreased trays
7. Back on center rack for 30 min at 400° then switch to lower rack for an additional 20-30 min or until golden and crispy.
*This recipe makes about 4-5 dozen cookies
Braised Chicken Thighs
This is slow cooked to perfection!
Ingredients:
Family pack of chicken thighs (about 8-9 pieces - skin on)
6 strips bacon (cut into bite size pieces)
2 carrots peeled and chopped into bite size pieces
2 stalks of celery chopped into bite size pieces
1 onion chopped
1 can or jar of your fav sauce (I used our homemade
1 cup white wine
1 cup chicken stock
Potato starch (enough to coat the chicken)
Seasonings: thyme, rosemary, salt, pepper, paprika
Couple tablespoons of Olive oil
Preparation:
*preheat heat oven to 325
1. coat chicken in the potato starch
2. Brown coated chicken in a little olive oil, once browned on all sides remove from pan and set aside .
3. add a little more oil if needed and fry your bacon pieces until almost crisped, then add onions, carrots and celery. Cook a few minutes then add sauce, chicken stock and wine. Let simmer for a few minutes then remove from heat.
4. place chicken in a baking dish, pour the sauce mixture over it and cover with tinfoil.
5. Bake in oven for about 2-3 hours . Uncover toward the end to get a nice crisp on the chicken.
6. Serve with polenta, rice or even mashed potatoes would be yummy. Enjoy 😊
Broccoli Rabe Quiche
This recipe is perfect if you have leftover broccoli rabe from last nights dinner
Ingredients:
1 cup chopped (cooked) *broccoli rabe
1 cup chopped gruyere cheese
6 eggs
1/2 cup milk
Season with basil and paprika
Preparation:
Mix all together, place in pie plate
Bake on 350 for about 25 min or until golden brown and toothpick comes out dry
*Note: prepare the broccoli rabe however you like. You can sauté it in a pan with some olive oil and garlic or boil it for a few minutes!
Roasted Pork Tenderloin with Hot Cherry Peppers
If you like spicy food this is the dish for you!
Ingredients:
2 lb. pork tenderloin
4 medium potatoes
1 small onion chopped
6 Hot cherry peppers
1/2 cup white wine
1/4 cup olive oil
Salt, garlic powder, paprika, parsley flakes
Preparation:
1. Preheat oven to 350°
2. Cut potatoes to bite size pieces and cut hot cherry peppers in half (if you want a more mild flavor then remove the seeds)
3. In a roasting pan place the pork tenderloin and add potatoes, onions and peppers all around the pork
4. Pour oil and white wine all over the pork and veggies
5. Season with salt, onion powder, paprika and parsley flakes
6. Bake for about 1 hour and 20 minutes or until the internal temperature reaches 160°
Panettone
This is an Italian sweet bread similar to the American version of a pound cake
Ingredients:
8 eggs
1 cup of sugar
2 sticks of butter (softened)
1 cup milk
3 1/2 cups flour
1 envelope of paneangeli (Italian baking powder which can be found at specialty supermarkets - check the link below)
Splash of vanilla
Pinch of salt
2 tbsp lemon zest
Preparation:
1. Preheat oven to 350°
2. Using an electric mixer cream together the butter and sugar until well combined
3. Add milk and vanilla and blend
4. Slowly add eggs and continue mixing until combined
5. Add flour, salt and paneangeli
6. Add zest and mix until everything is combined well
7. Pour into a greased large cake pan or bunt pan 
8. Bake for 1 hour or until knife inserted comes out clean
Sausage Feta Quiche
This quiche is made to impress!
Ingredients:
12 oz. tube of Jones sausage (found in the freezer section)
1 1/2 cups frozen spinach defrosted and drained
1 cup Feta Cheese Crumbles
1 cup egg whites
3 whole eggs
Pinch of oregano
Pinch of crushed red pepper flakes
2-3 tomato slices
9” pie crust (frozen)
Preparation:
1. Cook sausage in a skillet and crumble until fully cooked
2. In a large bowl combine eggs, egg whites, spinach, sausage, feta and seasoning and mix well
3. Pour mixture into pie crust and top with tomato slices
4. Bake at 350° for 55 minutes or until a knife inserted comes out clean
Palmini Lo Mein with Chicken
This is a delicious low carb meal!
Ingredients:
1 zucchini
2 cups of broccoli
2 cups of fresh Spinach
1 garlic clove
2 eggs
1 7.8 oz pouch of Palmini hearts of palm pasta (check the link below)
1/2 cup of low sodium soy sauce
Pinch of crushed red pepper flakes
1 pack of chicken tenders cut into bite size pieces
1 tbsp sesame oil
2 tbsp EVOO
1 tbsp butter
Spices: salt, pepper, ground ginger, onion powder
Preparation:
1. Cut zucchini and broccoli into bite size pieces
2. Place Palmini in a colander and rinse under cold water well
3. In a large skillet heat both oils and a pat of butter and add the chicken and season with spices
4. Once the chicken is browned remove from heat and set aside
5. Add zucchini, broccoli, garlic and Palmini to the pan and sauté until tender (this takes about 4-5 minutes)
6. Add spinach and Season veggies with spices
7. Stir until spinach is wilted And then return the chicken to the pan
8. Add soy sauce and stir to combine
9. Add crushed red pepper flakes and eggs
10. Continue stirring the eggs until cooked and make sure everything is combined and mixed well
10. Serve and enjoy!
Grandma’s Italian Potato Salad
Perfect make ahead for those summer BBQ’s
Ingredients:
5 medium size potatoes
1/4 - 1/2 cup extra virgin olive oil
2 celery stalks chopped
1/2 red onion or white onion sliced thin
1 can of black pitted olives
seasonings: salt, pepper, parsley, oregano
Preparation:
1-Clean and boil your potatoes whole. You will know when they’re done once a fork comes out with ease. *(Don’t Over Boil)* [Approx 10 min or so]
2-Remove from water and let them cool for a few minutes
3-Peel off the skin using a knife or peeler (it will remove easily)
4-Cut into bite size pieces (not too small)
5-Place the potatoes in a bowl and mix together with all the ingredients while potatoes are still warm. This will help the potatoes absorb all the flavors. Gently fold it together so that you don’t smash or break the potatoes.
6-Cover until ready to eat. This can stay in your fridge for days and the longer it sits the more flavorful it gets.
Broccoli Pizza Crust
Ingredients:
3 cups of riced broccoli (directions below)
2 eggs
1/4 grated parmesan cheese
salt and pepper to taste
toppings:
whatever you like :)
Margarita style is my favorite (Fresh sauce, handmade mozzarella and fresh basil
Preparation:
1-Rice broccoli (I used my food processor)
2-Place in microwaveable bowl and microwave for 2 minutes
3-Let cool for a minute then place in towel and squeeze as much water as you can get out
4-Return it to the bowl, add eggs, cheese and salt and pepper
*Place on parchment paper on a baking sheet and shape into a circle. (It forms very easily)
*Bake on 400 for about 10-15- minutes or until lightly browned
*Remove from oven, place your toppings and continue to cook for another 10-12 minutes.
Enjoy:)
Roasted Artichokes with Garlic and Parsley
So tender and delicious!
Ingredients:
12-15 small artichokes
2 cups chopped fresh parsley
12 cloves of garlic finely chopped
1/2 cup olive oil
2 tbsp salt
1/2 cup water
Preparation:
1. Rinse artichokes and bang down the tip on a cutting board until loose enough to stuff
2. Combine all ingredients except water
3. Stuff each artichoke with the mixture
4. Arrange in a baking dish and pour water in the bottom
5. Cover with foil and poke a small hole in the top to allow the steam to escape
6. Bake at 400° for 1 hour or until the leaves pull out easy and are tender
Enjoy with some crunchy Italian bread!
Ricotta Basil Pie
Ingredients:
2 cups ricotta
2 eggs
1 cup basil finely chopped
2 garlic cloves crushed
1/2 cup grated Parmesan
Salt and pepper
1 package pillsbury croissants
Preparation:
1-Mix all your ingredients together
2- place parchment paper into a pie dish
3- grease sides of the dish
4- place the croissants in the plate so that they cover the whole bottom (they come together very easily)
5-Bake on 350 for 35 minutes or until your toothpick comes out dry
Three Bean Salad
Ingredients:
1 can of chickpeas
1 can of black beans
1 can of red kidney beans
1/3 cup of olive oil
1/3 cup red wine vinegar
1/3 cup of sugar
2 stalks of celery chopped
1/2 red onion chopped
salt, pepper, and parsley to taste
Preparation:
1-drain and rinse all your beans
2-mix all your ingredients together to form the dressing
3-add to your beans, give a gentle stir and enjoy!
Refrigerate if not being served, as it sits for days the flavor gets better and better. Perfect for those make-a-head BBQ salads!
Chocolate Hazelnut Biscotti
Perfect for dipping into your morning coffee!
Ingredients:
1 3/4 cups flour
1/4 cup cocoa powder
1 cup sugar
3/4 tsp baking powder
1/3 tsp baking soda
6 tbsp butter (room temperature)
2 large eggs
1 cup hazelnuts
Splash of vanilla
Preparation:
1. Preheat oven to 350°
2. In a large bowl cream the butter and sugar
3. Add eggs and vanilla
4. In a separate bowl combine all other ingredients except the hazelnuts
5. Add the dry ingredients to the wet ingredients a little bit at a time until the dough forms
6. Fold in the hazelnuts
7. Separate the dough in half and form two logs
8. Place on a greased baking sheet for 30 minutes
9. Remove from the oven and the logs cut 1” slices creating your biscotti shaped cookies
10. Place them back into the oven and bake for an additional 15-30 minutes
Dust with powdered sugar if desired!
Ricotta Chicken
This is the perfect quick weeknight meal!
Ingredients:
1 family pack of chicken tenders (you could also use chicken breasts or cutlets)
1 jar of pasta sauce
1 15oz. Container of ricotta
1 cup shredded mozzarella cheese
2 tbsp olive oil
Seasonings: adobo, garlic powder and onion powder
Preparation:
1. Season chicken with adobo, garlic powder and onion powder
2. In a large skillet heat oil and add chicken
3. Brown chicken on both sides (about 2-3 min per side)
4. Remove the chicken and set aside
5. Add sauce to the skillet and then the ricotta and shredded mozzarella and stir to combine
6. Once the sauce mixture starts to bubble add the chicken and all the juices back into the pan
7. Simmer for about 10 min
Serve over your favorite pasta! Enjoy!
Sautéed Palmini with spinach
This is a great low carb alternative to pasta!
Ingredients:
12 oz pouch of Palmini linguine (you can find this on Amazon)
2 tbsp olive oil
1 clove garlic minced
Italian herb seasoning
1 cup spinach
Salt and pepper
Preparation:
1. Drain and rinse the noodles really well
2. On a skillet heat the oil and sauté the garlic for 1 min. (Make sure you don’t burn the garlic)
3. Add the Palmini noodles and Italian seasoning and sauté for 8-10 min
4. Add spinach and cook until wilted
5. Season with salt and pepper
This is great as a vegetable side dish!
Rhubarb Pie
Ingredients:
4 cups chopped rhubarb (I used 4 stalks)
1 1/3 cups white sugar
6 tablespoons flour
1 tablespoon butter
Pie shell of your choice (used gluten free graham cracker crust)
Topping :
1/3 cup flour
3 tablespoons brown sugar
3 tablespoons white sugar
1/2 teaspoon cinnamon
1/3 cup cold butter
Preparation:
1-Preheat oven to 425
2-combine sugar and flour
3-sprinkle 1/4 of that over pastry in pie plate
4-add the rhubarb into the pie plate and sprinkle the remaining flour/sugar mixture over that. Dot with small pieces of butter
For topping:
1-Combine topping ingredients in a bowl. Use a pastry cutter or a fork to cut in butter. Sprinkle over rhubarb.
2-Bake on the bottom rack for 15 minutes.
3-Reduce temperature to 350°F and continue baking 45 minutes or until filling is bubbly and topping is golden.
Cool before serving.
If topping begins to brown too much, loosely cover with foil.
*TIP*
This pie can be frozen before baking. To bake from frozen, place on a rimmed baking sheet. Preheat oven to 425°F. Place the pie in the preheated oven and bake 25 minutes. Decrease heat to 375 and bake an additional 35-45 minutes or until heated through. If the top begins to brown too much, loosely cover with foil.
Mini BBQ Bacon Cheddar Meatloaf
No slicing necessary!
Ingredients:
2 lbs lean ground beef (you can use ground turkey if you prefer a leaner meat)
4 slices thick bacon, cooked and crumbled
1 ½ cups shredded sharp cheddar or cheddar blend cheese
½ cups panko breadcrumbs
2 large eggs, beaten
1 tsp onion powder
1 tsp salt
1 tsp granulated garlic
2 Tbsp Worcestershire sauce
1 tsp yellow mustard
½ cup BBQ sauce
Preparation:
1. Preheat oven to 425 degrees.
2. Cook and crumble bacon.
3. In a mixing bowl, mix together all ingredients except the BBQ sauce.
4. Divide the mixture into 8 round loaves. Using your thumb Press a small depression into the middle of the meatloaves and place on a tin foil lined baking sheet.
5. Brush BBQ sauce on top of the meatloaves.
6. Bake for 25 minutes. Turn on broiler and brown the BBQ sauce for another 2 to 5 min.
7. Let rest 5 minutes before serving.
Ratatouille
This is a great vegetarian meal in itself but can also be served as a side dish!
Ingredients:
1 cup vegetable broth
1/2 cup oil
1 medium eggplant
2 medium zucchini
1 medium onion
1-2 garlic cloves minced
1 bell pepper
1 bay leaf
14 oz. can diced tomatoes
1 tsp Italian seasoning
Salt, pepper, onion powder to taste
Preparation:
1. Dice all vegetables into bite size pieces
2. In a large skillet heat oil and then add the zucchini and eggplant and sauté for 3-4 min
3. Add bell pepper, onion and garlic and continue to sauté for another 3-4 min
4. Add canned tomato, bay leaf, all
Seasonings and vegetable broth
5. Bring to a boil and then reduce to simmer and continue to simmer for 30 min covered
Enjoy!
Cheesy Mac n Cheese
Perfect for a backyard BBQ!
Ingredients:
1 lb. elbow pasta
5 cups whole milk
3 tbsp butter
5 tbsp flour
1 tsp Dijon mustard
4 cups shredded cheddar
3/4 cup parmesan cheese
1 tsp salt
1 tsp garlic powder
1/2 tsp nutmeg
Preparation:
1. Cook pasta according to box directions but cook 2 min less
2. Meanwhile, warm the milk in a pot or in the microwave
3. Drain pasta and rinse with cold water and set aside
4. Meanwhile, in a large pot melt butter and whisk flour and let cook for 1-2 min
5. Slowly whisk in milk and continue to whisk until baking he milk becomes thick and bubbly
6. Stir in mustard and seasonings
7. Add all the cheese but reserve 1/2 cup of the shredded cheddar for the top
8. Remove from heat and stir in the pasta until we’ll combined
9. Place in a tin tray and bake at 350° for 30 minutes
Note: this can be prepared in advance and refrigerated. If preparing in advance bake for 45 minutes
Nana’s Rice Balls
Simply the best!
Ingredients:
3 cups of Carolina long grain rice
1 cup Parmesan cheese
1 tbsp garlic powder
1 egg
Italian seasoned Breadcrumbs
Salt
3-4 cups Mazola corn oil
Preparation:
1. Cook the rice according to directions…remember to salt the water
2. Strain any excess water and let cool
3. Once the rice is cooled add all ingredients to a large bowl except breadcrumbs and combine well
4. Form palm sized rice balls and roll in the breadcrumbs
5. Heat oil in a pot and fry the rice balls until golden brown
*This recipe makes about 25-30 rice balls
BBQ Glazed Pork Loin
Ingredients:
3lb. Pork Loin Roast
2 small sweet potatoes or 1 large
1 red bell pepper
1 cup baby carrots
Olive oil
Spice rub: 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp onion powder, salt and pepper
BBQ glaze:
2 cloves minced garlic
1/4 cup BBQ sauce
1 tsp Dijon mustard
1 tbsp olive oil
3 tbsp low sodium soy sauce
Preparation:
1. Preheat oven 375°
2. Pat dry pork loin with a paper towel and then Prepare your spice rub in a bowl and stir to combine
3. Place the pork on a tin foil lined baking sheet and generously coat with the spice rub making sure you cover the whole roast
4. Mix all glaze ingredients together and brush onto the roast covering the whole thing
5. Place in the oven and bake for 25 min
6. Meanwhile dice the sweet potatoes into bite size pieces and cut pepper into strips
7. Coat veggies with olive oil, salt, pepper and garlic powder
8. After 25 min cover the pork with tin foil and pour veggies onto the baking sheet all around the roast
9. Place back into the oven for another 25-30 minutes or until the internal temperature reaches 145°. This will leave a light pink center
10. Let rest for 10 minutes and then slice and enjoy! Pour all remaining juice from the pan over the pork!
Steak Fajitas
Ingredients:
1 lb. beef for stir fry (usually comes already sliced into strips)
1 onion sliced
1 bell pepper sliced (any color)
2 tbsp olive oil
Marinade:
1 clove garlic (minced)
1 tbsp Worcestershire
1 tbsp Dijon mustard
1/4 cup olive oil
1 tsp Salt, 1 tsp paprika, 1 tbsp adobo
Preparation:
1. In a small bowl whisk together all marinade ingredients
2. In a large ziplock bag add the meat and marinade and mix well
3. Marinade for 30 min up to 24 hours in the refrigerator (the longer you marinade the more tender and flavorful the meat will be)
4. Heat oil in a cast iron skillet (a large nonstick pan would work as well)
5. Add steak and let sauté for 4-5 min. Stirring occasionally
6. Remove steak and set aside and add peppers and onions and sauté for 4-5 min. Or until the onions and peppers start to soften
7. Add steak and all juices back in and sauté with the peppers and onions for a few more minutes
8. Serve over rice or on a tortilla with your favorite fajita toppings!
Sautéed Pork Chops with Hot Peppers
This is a quick and tasty week night meal
Ingredients:
6 boneless pork chops (about 1” thick)
1/2 cup Flour
1 onion thinly sliced
1/2 cup olive oil
1/4 cup white wine
1/2 cup jarred hot peppers plus some juice (I used jalapeños)
Preparation:
1. Rinse pork chops and pat dry
2. Dredge the pork chops in flour
3. In a large pan heat oil and add onions and sauté until softened
4. Add pork chops and sauté about 3 min per side or until golden brown
5. Add wine and simmer for 1-2 min
6. Add peppers and about 2-3 tbsp of juice from the jar
7. Simmer on medium/low for about 10 min
Enjoy!
Grilled chicken with Thai Curry Marinade
Ingredients:
6-8 chicken breast cutlets
1/2 cup coconut milk (I used reduced fat)
1/4 cup Chicken stock
1 tbsp Thai red curry paste
Pinch of chili flakes
1/4 tsp salt
1/4 tsp ground ginger
1/4 cup chopped peanuts
Preparation:
1. Combine all ingredients except chicken and peanuts in a bowl and whisk to combine
2. Pour marinade into a ziplock bag and add the chicken. Refrigerate for 4 hours or overnight!
3. Grill to your liking. These only take a few minutes per side to cook!
4. Top with chopped peanuts and enjoy!
Stuffed Zucchini Blossoms
Perfect summertime appetizer!
Ingredients:
10-12 zucchini blossoms
1 cup Ricotta
1/2 cup Mozzarella
1/4 cup Grated cheese
Salt
Garlic power
2 eggs
1 cup flour
Canola oil for frying
Preparation:
1. Clean zucchini blossoms well
2. In a bowl combine ricotta, mozzarella, Parmesan, salt and garlic powder
3. Stuff the flowers and close them up as best as you can
4. Dip them in eggs and then the flour and fry
Vegetable Soup with Spinach Tortellini
Ingredients:
6 cups water
3 carrots peeled and cut into big pieces
3 stalks of celery cut into big piece
2 potatoes peeled and cut into big pieces
1 onion cut into big pieces
1 box of beef stock
Add salt if desired
Preparation:
1-Throw it all into the pot, bringing to a boil
2- once veggies are soft, remove and purée in blender or use an Immersion blender if you have
3-return the purée to the pot and add your spinach tortellini
4- serve with a sprinkle of grated Parmesan on each dish
Ground Beef Strogonoff
This is a quicker version of the classic dish!
Ingredients:
1-1/2 lb lean ground beef
2 cups sliced mushrooms
1-2 cloves garlic minced
2 tbsp butter
2 tbsp flour
1/2 tbsp Worcestershire
1 tbsp Dijon mustard
1 cup beef broth
1/2 cup sour cream
Salt and pepper to taste
1 tsp onion powder
2 cups cooked egg noodles
1 cup fresh spinach leaves
Directions:
1. In a large skillet heat butter and add mushrooms
2. Sauté until all the water has drained from the mushrooms and then remove them from the pan
3. Add ground beef and break apart and cook until browned. Season with onion powder, salt and pepper
4. Add garlic and stir to combine. Cook for 1 minute and then sprinkle in flour
5. Let the flour cook for a minute stirring twice
6. Add Dijon, Worcestershire and beef broth and let simmer for a few minutes
7. Add in cooked mushrooms and spinach
8. Once the spinach is wilted remove from heat and stir in sour cream
9. Toss in cooked noodles and serve immediately
Enjoy!
Zuppe di Pesce
Always a crowd pleaser!
Ingredients:
5 tbsp olive oil
5 cloves garlic
1 28oz can crushed tomatoes
1 lb baby octopus
1 doz clams
2 doz muscles
1/2 cup white wine
1 lb spaghetti
Salt and a pinch of crushed red pepper
Preparation:
1. In a large pan heat oil and add garlic (only cook the garlic for a min. Don’t let it burn)
2. Add sauce and wine and simmer for about 5 min
3. Add in all the fish and simmer for 20 min
4. Meanwhile cook spaghetti according to package directions
5. Once the fish is cooked and all the clams and muscles have opened season with salt and crushed red pepper and toss with the spaghetti and enjoy!
Sausage & Pepper Hoagie w/Cheese Sauce
Ingredients:
2 Premio Sausage wheels
1 large onion thinly sliced
1 green bell pepper sliced
1 red bell pepper sliced
Olive oil
Salt, pepper, garlic powder, paprika
6 hoagie rolls
Cheese sauce:
1 1/2 tbsp butter
1 1/2 tbsp flour
5 oz shredded cheddar cheese
3/4 -1 cup whole milk
1 tbsp Dijon mustard
Salt, pepper
1/8 tsp garlic powder
1/8 tsp onion powder
Preparation:
1. Heat oven 350 degrees
2. Place sausage on a sheet pan and place peppers and onions around the sausage
3. Drizzle olive oil over the pepper and onions and season with the salt, pepper, garlic powder and paprika
4. Bake for 35-45 min flipping half way
5. Meanwhile in a small pot heat butter and whisk in flour
6. Slowly add milk and whisk until it starts to thicken
7. Add seasonings and Dijon and stir to combine
8. Add cheese and whisk until fully combined
9. If the sauce is too thick add a little bit more milk
10. Cut up the sausage to fit the hoagies
And fill them up with peppers and onions and top with the cheese sauce!
*This cheese sauce is also great for dipping soft pretzels!
Buffalo Chicken Pinwheels
Perfect appetizer for a crowd!
Ingredients:
4 - 12.5 oz cans of Swanson Chicken
2 cups shredded cheese (I used Colby Jack and Cheddar)
3/4 cup Frank’s Buffalo sauce
1/2 cup ranch dressing
2 celery stalks finely diced
2 8oz blocks cream cheese
6 large (10”) Mission Carb balance tortillas
1 cup blue cheese dressing (for dipping)
Preparation:
1. Soften cream cheese
2. In a large bowl combine, chicken, cream cheese, ranch, Buffalo sauce, shredded cheese and celery (mix well)
3. Spread about 1-1/2 cups of the mixture onto each tortilla and roll them up as tight as you can
4. Wrap each roll in plastic wrap and refrigerate for about an hour
5. When ready to serve remove the rolls from the fridge and slice off the ends
6. Slice each roll into 8 pieces
7. Serve on a platter with blue cheese for dipping and enjoy!
Skirt Steak with Bacon & Mushrooms
Ingredients:
1 package of Skirt Steak
6 slices of bacon chopped into bite pieces
1 pack of mushrooms chopped into bite size pieces
1 onion chopped
1 tbsp of Worcestershire sauce
splash of white wine
1/2 teaspoon thyme
2 tablespoons butter
1 tablespoon olive oil
Salt and pepper
Preparation:
*Sautée the bacon and onions in the butter and oil until bacon is crispy, add your white wine to deglaze the pan
*add mushrooms, Worcestershire, thyme, salt & pepper.
*cook until mushrooms are tender and all flavors have combined.
*generously season the steak with salt and grill to your liking!
*spoon mushroom and bacon mixture over the sliced steak and enjoy!
Ground Beef Enchiladas
Top these with whatever toppings you like!
Ingredients:
2 lb lean ground beef
1 pack taco seasoning
1 clove garlic (minced)
3/4 cup water
2 cups shredded cheese (Mexican blend)
5-8 flour tortillas (mission carb balance)
Enchilada Sauce:
2 cups chicken stock
2 tbsp olive oil
2 tbsp flour
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp each of oregano, black pepper, paprika
Pinch of nutmeg
1-1/2 tbsp chili powder
2 tbsp tomato sauce or tomato paste
Preparation:
1. Preheat oven 350°
2. In a skillet brown the beef and add garlic. Sauté until the beef is fully cooked.
3. Drain the beef to get rid of the excess fat and return to the pan and add taco seasoning and water
4. Simmer for a few minutes and then set aside
5. In a small pot heat oil and add flour and all seasonings and whisk to combine
6. Add chicken stock and tomato sauce (or paste) and whisk to combine
7. Simmer for about 15 min until the sauce has reduced and becomes slightly thickened whisking occasionally
8. Pour about 2/3 of the sauce into a casserole dish
9. Spoon about 3/4 cup of of the beef onto each tortilla and sprinkle about 2 tbsp cheese on top
10. Roll them up and place on top of the sauce
11. Top With remaining sauce and cheese
12. Top with cloves jalapeños, sliced olives or whatever other topping you like!
13. Bake for 20-25 min
Serve with sour cream, pico de gallo and whatever other topping you like!
Roasted Cheesy Asparagus
This is a quick side dish perfect for your weeknight meal!
Ingredients:
1 bunch of asparagus
1 clove garlic (minced)
2-3 tbsp olive oil
Salt and pepper to taste
1 cup shredded mozzarella (or any cheese you prefer)
1/4 cup grated Parmesan cheese
Preparation:
1. Preheat oven 425°
2. Clean asparagus and snap off the ends
3. Place the asparagus on a sheet pan and drizzle with oil and garlic and season with salt and pepper
4. Bake for 10 min
6. Meanwhile mix together the cheeses
7. Remove from oven and Sprinkle with the cheese blend and place back in the oven for another 2-3 minutes
8. Serve immediately 
Marinated Lamb Chops
So Tender they melt in your mouth!
Ingredients:
8-10 lamb chops
2 cups white wine
1 cup water
1/2 cup oil
2 cloves garlic
1 lemon (juiced)
Preparation:
1. Place the lamb chops in a large bowl
2. Add all other ingredients
3. Marinate in the refrigerator for 1 hour or overnight!
4. Place the lamb chops on a hot grill and grill for 2-3 min per side
Enjoy!
Ham and Swiss Sliders
Perfect for entertaining a crowd!
Ingredients:
1 pack (24) Martins dinner rolls
1 cup mayonnaise
1/4 cup Dijon mustard
1 lb deli sliced ham
16 slices of Swiss cheese
24 pickle chips
1/2 stick butter
1 clove garlic minced
1 tsp Italian herbs
Preparation:
1. Slice dinner rolls open so you have two even top and bottom halves but don’t separate the rolls
2. Combine Mayo and mustard and spread evenly to the inside of the top and bottom halves
3. Place 4 slices of cheese on each of the bottom halves
4. Layer the ham on top of the cheese evenly until you have used all the ham
5. Place another 4 slices of cheese on top of each half
6. Place one pickle chip on each sandwich
7. Top with top bun
8. Place on a baking sheet or a tin tray
9. Melt butter and stir in Italian seasoning and garlic
10. Brush the tops of all the buns with the butter and herb mix
11. Place in a 350° oven covered with tin foil for 20 min. Then Remove foil and bake another 10 min.
12. Using a serrated knife cut each slider and serve!
Chicken Bacon Ranch Sliders
Your guests will go crazy for these!
Ingredients:
1 pack (24) Martins dinner rolls
1 cup ranch dressing
1 lb deli sliced chicken breast
16 slices of Cheddar Cheese
8 slices bacon cooked
1/2 stick butter
1/2 packet of hidden valley ranch seasoning
Preparation:
1. Slice dinner rolls open so you have two even top and bottom halves but don’t separate the rolls
2. spread ranch dressing evenly to the inside of the top and bottom halves
3. Place 4 slices of cheese on each of the bottom halves
4. Layer the chicken breast on top of the cheese evenly until you have used all the chicken
5. Place 4 slices of bacon on top of the chicken for each bottom half and then Place another 4 slices of cheese on top
6. Top with top bun
7. Place on a baking sheet or a tin tray
8. Melt butter and stir in ranch seasoning
9. Brush the tops of all the buns with the butter and ranch mix
10. Place in a 350° oven covered with tin foil for 20 min. Then Remove foil and bake another 10 min.
11. Using a serrated knife cut each slider and serve!
Zucchini Pancakes
Perfect low carb side dish!
Ingredients:
1 large zucchini shredded
1 egg
1/2 cup ricotta cheese
3 tbsp Parmesan cheese
1/4 cup flour
1 tsp dried chives
1 tsp garlic powder
1/4 tsp black pepper
Canola oil for frying
Preparation:
1. Squeeze all the water out of the shredded zucchini
2. Combine all ingredients in a bowl and mix well
3. Coat the bottom of a pan with oil
4. Spoon heating tablespoons of the mixture onto the hot oil and fry on both sides until golden brown
Enjoy with a dollop of sour cream!
Potatoes and Onions
Perfect side dish for steak, burgers and eggs!
Ingredients:
24 oz baby potatoes
1 medium onion
Salt, pepper, onion powder, garlic powder, paprika
Canola oil for frying
Preparation:
1. Dice potatoes into bite size pieces
2. Finely chop onion
3. Heat oil in a frying pan or non stick skillet and add the potatoes and onions and season generously
4. Continuing frying on medium/high heat until potatoes become golden and crispy
Date Nut Bread
Slice it and slather it with cream cheese!
Ingredients:
10 oz pitted dates chopped
2 tbsp butter
1 tbsp cinnamon
1 tsp salt
2 cups water
2 cups sugar
3 cups flour
1 1/2 tsp baking soda
1 cup chopped walnuts
Preparation:
1. Add the first 6 ingress to a pot and bring to a boil. Boil for 7 minutes and remove and set aside to cool
2. In a large bowl sift flour and baking soda
3. Once wet mixture is cooled slowly mix into dry ingredients until fully combined
4. Fold in chopped walnuts
5. Grease a loaf pan and pour mixture into pan
6. Bake at 375° for 45-55 minutes
Wine Roasted Chicken Thighs
So tender and delicious !
Ingredients:
8-10 boneless skinless chicken thighs
1 cup chopped frozen spinach (thawed)
1 onion thinly sliced
2 cups sliced mushrooms
1 cup white wine
1 cup chicken broth
Flour
2 tbsp butter
1/4 cup olive oil
Salt, pepper, garlic powder
Preparation:
1. In a cast iron skillet heat butter and oil
2. Season the chicken with salt, pepper and garlic powder and then Dredge in flour and brown in butter and oil until golden on both sides
3. Remove the chicken from the skillet and set aside
4. Add mushrooms, onion and spinach and sauté for a few minutes then sprinkle 2 tbsp flour over the veggies and stir to combine
5. Add wine and let simmer for 2 minutes then add chicken broth
6. Bring back to a simmer and add the chicken back in
7. Place in a 400° oven for 35-40 minutes
Garden Vegetable Sauté
Perfect Summer Side Dish
Ingredients:
1 medium potato
1 medium eggplant
1 beefsteak tomato
1 green bell pepper
2 clove garlic minced
2 tbsp olive oil
Splash of white wine
1/4 cup water
Salt and pepper to taste
Preparation:
1. Dice all veggies to bite size pieces
2. In a large sauce pan heat oil and add potatoes
3. Sauté until golden and then add pepper and sauté for a few minutes
4. Add wine and let cook for a minute
5. Add all other veggies and sauté until they become softened stirring occasionally
6. Add a 1/4 cup of water and cook a few more minutes
7. Season with salt and pepper and enjoy!
“Air fried” Eggplant Parmesan
Ingredients:
1 large eggplant sliced thin
1-2 cups shredded Mozzarella
2 eggs
2 tbsp milk
1 jar of tomato sauce
1-2 cups 4C PANKO seasoned breadcrumbs with pecorino Romano cheese
Preparation:
1. In a small bowl whisk eggs and milk until we’ll combined
2. Dip each eggplant slice into the egg mixture and then PANKO crumbs
3. Place breaded eggplant into air fryer in a single layer (may need to do this in batches depending on how big your air fryer is)
4. Set the air fryer to 390° and cook for 10 min flipping half way
5. Once all the eggplant slices have been air fried coat the bottom of a casserole dish with about 1/4 cup of sauce
6. Put a Layer of eggplant on top of the sauce and then top with more sauce and shredded cheese
7. Repeat this process until all the eggplant is used
8. Bake in a 350° oven for 20 minutes
Roasted Tomatoe Sauce
Ingredients:
-As many tomatoes as you’d like (I used enough to fill up one large sheet pan in a single layer)
-1 Onion (sliced in big chunks)
-A few bell peppers or hot peppers if you’d like a spicy sauce (sliced in big chunks)
-2 tbsp olive oil
- salt and pepper to taste
-2 heads of garlic
Preparation:
1. Slice tops off garlic heads, wrap in Tinfoil and place on the baking sheet with tomato, onions and peppers
2. Toss veggies with oil and salt and pepper
3. Roast in oven on 400 for 30 minutes
4. Remove from oven and squeeze out roasted garlic and Purée with all the veggies and feel free to add any other seasonings you’d like.
5. Serve over your favorite pasta, fish or even chicken
Sausage and Peppers w/White Wine Cream Sauce
Ingredients:
1 pack of sweet Italian sausage (I used Premio)
1 yellow bell pepper sliced thin
1 medium onion sliced thin
2 tbsp olive oil
1 cup chicken broth
1/2 cup white wine
1/2 cup heavy cream
Salt, pepper, garlic powder
1 cup shredded mozzarella
Preparation:
1. In a large skillet heat oil
2. Remove sausage from casing and break apart in the skillet and continue to stir until the sausage is no longer pink
3. Remove sausage and set aside and add the peppers and onions to the skillet. Season with salt, pepper and garlic powder
4. Sauté for about 5 min until the veggies become tender
5. Add the sausage back in and add the white wine
6. Cool for a few minutes to let the alcohol cook out
7. Add the chicken broth and let simmer for about 7-8 min until most of the broth has evaporated
8. Add the heavy cream and let simmer for another 7 min
9. Sprinkle mozzarella on top and let it melt (this only take a few min)
Serve this over your favorite pasta or a slice of toasted Italian bread!
Ricotta Meatballs
So moist and delicious!
Ingredients:
1 lb lean ground beef
1 large egg
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
2 tbsp heavy cream
1/4 cup ricotta cheese
1 tsp garlic powder
Preparation:
1. Combine all ingredients in a large bowl and using tour hands mix until all ingredients are fully combined
2. Heat your favorite sauce in a pot
3. Form meatballs using your hands (about 2” diameter)
4. Place directly into the sauce and simmer for 1 hour
5. Top with extra ricotta and Serve with your favorite pasta or make a meatball sub!
Baked Mafaldine
Consider this a deconstructed lasagna!
Ingredients:
1 lb mafaldine pasta (can be found in a specialty food store)
2 cups fresh mozz (cut into small cubes)
1 cup ricotta cheese
2 cups tomato sauce
Parmesan cheese (for topping)
Preparation:
1. Boil pasta according to package directions (about 8 min)
2. Drain pasta and toss with all other ingredients
3. Pour into a baking dish and top with parmesan cheese
4. Bake at 350° for 25 minutes!
Pork Chops and Potatoes
Ingredients:
1 cup Flour
1 large Egg
4-6 boneless Pork chops
8-10 Small Potatoes cut into quarters
1 Onion sliced
Oregano, Salt, Pepper, Paprika
1/4 cup White wine
Olive oil
1 cup Beef broth
2 tbsp Kerri gold Irish butter
Preparation:
1. Coat the pork chops with egg, flour, paprika
2. Heat oil and butter in a skillet or
Non stick pan and Do a quick fry on medium high to get crunch. About 2 min per side
4. Add white wine and simmer for 1 min
3. Then Transfer them to baking dish with everything else and bake on 350° until heated and bubbly. About 30 min.
Kielbasa with Peas & Onions
This is a super quick and easy weeknight meal!
Ingredients:
1 12-14 oz pack of kielbasa (any kind you like)
1 small onion sliced thin
2 cups peas
3/4 cup chicken broth
1 tbsp Dijon mustard
1/4 cup heavy cream
Black pepper and garlic powder
2 tbsp olive oil
Preparation:
1. In a large saucepan heat oil and sauté onions until softened then season with black pepper and garlic powder
2. Slice kielbasa into bite size pieces (not too thick)
3. Add kielbasa to the pan with onions and sauté until both sides become browned (this only take a few minutes)
4. Add the chicken broth and Dijon mustard and simmer for 4-5 min
5. Add heavy cream and continue to simmer until hot and bubbly
6. Add peas and sauté until heated through
Serve and enjoy!
Spicy Italian Butternut Squash Soup
This is the perfect fall soup to warm you to your bones!
Ingredients:
1 medium butternut squash (peeled and cut into large chunks)
2 tbsp olive oil
1 onion roughly chopped
1 garlic clove
4 cups chicken broth
1 cup tomato purée
Salt to taste
1 tbsp crushed red pepper flakes
Preparation:
1. In a large pot heat oil and add onions and garlic and sauté for 4-5 min
2. Add squash and stir
3. Add chicken broth and tomato sauce
4. Season with salt and add pepper flakes
5. Bring to a boil and reduce heat to medium
6. Boil for 20-25 min
7. Using an immersion blender purée until smooth (if you don’t have an immersion blender you can purée it in a blender. You may not fit it all at once so you may have to do this in batches)
8. Return to pot (if using a blender) and continue to boil for an additional 10-15 min.
Thai Butternut Squash Soup
Ingredients:
1 medium butternut squash (peeled and cut into large chunks)
2 tbsp olive oil
1 onion roughly chopped
2 garlic cloves
1-1/2 tbsp red curry paste
4 cups chicken broth
1 cup water
Salt and pepper to taste
1 tbsp ginger (fresh or dry)
13.5 oz can unsweetened coconut milk
Preparation:
1. In a large pot heat oil and add onions, garlic and ginger and sauté for 4-5 min
2. Add red curry paste and sauté until it becomes fragrant then add squash and stir
3. Add chicken broth and water
4. Season with salt and pepper
5. Bring to a boil and reduce heat to medium
6. Boil for 20-25 min then add coconut milk
7. Using an immersion blender purée until smooth (if you don’t have an immersion blender you can purée it in a blender. You may not fit it all at once so you may have to do this in batches)
8. Return to pot (if using a blender) and continue to boil for an additional 10-15 min.
Pumpkin Snickerdoodle Cookies
This recipe makes about 60 cookies!
Ingredients:
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sugar, divided
1 cup (2 sticks) butter, softened
1 cup canned pumpkin puree
2 eggs
2 teaspoons All Natural Pure Vanilla Extract
2 tablespoons Pumpkin Pie Spice
1/8 teaspoon salt
Preparation:
1. Mix flour, baking powder and baking soda in medium bowl. Set aside.
2. Beat 1 1/2 cups of the sugar and butter in large bowl with electric mixer on medium speed until light and fluffy.
3. Add pumpkin, eggs and vanilla; mix well.
4. Gradually beat in flour mixture on low speed until well blended. Cover. Refrigerate dough 2 hours.
5. Preheat oven to 350°F and mix remaining 1/2 cup sugar, pumpkin pie spice and salt in medium bowl.
6. Shape dough into 1 1/2-inch balls. Roll in sugar mixture to coat. Place 2 inches apart on baking sheets.
7. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets for 5 minutes. Remove to wire racks; cool completely.
Roasted Pork Chops and Peppers
This is a very easy and quick weeknight meal!
Ingredients:
4-6 boneless pork chops
1 medium onion thinly sliced
1 red bell pepper thinly sliced
1/2 cup white wine
4-6 tablespoons of butter
Olive oil
Salt, pepper, paprika, garlic powder, onion powder
Preparation:
1. Preheat over 400°
2. Arrange pork chops in a 9x11 baking dish
3. Arrange the peppers and onions around the pork chops
4. Drizzle olive oil over the chops and veggies and then season with all the seasoning listed above to your liking
5. Pour white wine into the baking dish and top each pork chop with a pat of butter
6. bake for 20 min

Teriyaki Chicken Lettuce Wraps
Ingredients:
2 large chicken breasts
2 tbsp olive oil
1/2 bell pepper finely diced
1 garlic clove minced
1/4 cup white wine
1/2 cup chicken broth
1 cup of PF Chang Teriyaki sauce
Preparation:
1. Finely chop chicken breasts until it almost looks like ground chicken
2. In a large skillet heat oil
3. Add chicken and cook until browned. About 5-6 minutes
4. Add garlic and bell pepper. Stir and cook for another 5 minutes
5. Add white wine and let simmer for 2-3 minutes
6. Add chicken stock and bring back to a simmer
7. Add teriyaki sauce and reduce the heat to low and simmer for a few more minutes
Serve in lettuce or over rice!
Chicken Alfredo
So creamy and delicious!
Ingredients:
2 lbs of chicken tenders (or breasts cut into chunks)
1 clove garlic minced
1/4 cup white wine
2 tbsp olive oil
1 cup grated Parmesan cheese
1 cup heavy whipping cream
Salt and pepper
Preparation:
1. In a large skillet heat oil and brown chicken on all sides (about 7-8 min)
2. Remove chicken and set aside
3. Add garlic and white wine. Let cook for 2 min scraping the pan to release all the chicken bits left behind
4. Reduce heat to medium and Add heavy cream and bring to a bubbling simmer
5. Add parmesan cheese and whisk until blended
6. Add chicken back in and simmer on low for 10 min or until chicken is cooked through
Serve with mashed potatoes and your favorite vegetable!
Garlic Butter Salmon
This is a quick weeknight meal!
Ingredients:
3-4 salmon filets
2 tbsp butter melted
1 tbsp Dijon mustard
1 tsp honey
1 clove garlic minced
Salt, pepper, crushed red pepper flakes
Preparation:
1. Preheat oven 400° F
2. Line a baking sheet with tin foil and place salon in the center
3. In a small bowl whisk together all other ingredients and pour evenly over the salmon
4. Close up the tin foil sealing all sides
5. Bake for 15 min
Enjoy!
Whole Grain Pasta Primavera
This is the perfect dish to squeeze in those veggies!
Ingredients:
1 lb whole grain rotini pasta (I used Barilla)
1 zucchini
1 yellow squash
1/2 eggplant
2 cups kale
1/2 cup vegetable broth
1/4 cup olive oil
Parmesan cheese
Garlic powder, salt, Italian herb seasoning
Preparation:
1. Cut the zucchini, eggplant and yellow squash into bite size pieces and toss in olive oil and seasonings
2. Heat a large skillet and add the veggies (hold off on the kale for now)
3. Sauté veggies until softened (if you like grilled flavor you can slice these bigger and grill them first)
4. Add broth and kale and sauté until the kale has wilted
5. Meanwhile bring a pot of water to a boil (don’t forget to salt your water) and cook the pasta according to box directions (about 10 min)
6. Drain the pasta but reserve about 1/2 cup of pasta water
7. Add the pasta to the veggies and toss until everything is combined. Add some pasta water to help thicken the sauce a bit. You can add more seasonings here if you like.
8. Top with Parmesan cheese and enjoy!
Pepper Steak
Comfort food at its best!
Ingredients:
1 lb. Beef steak for stir fry (comes pre sliced)
1 cup of water
1 beef bouillon cube
1 garlic clove
1 bell pepper sliced
2 tbsp flour
1 tsp Worcestershire
1 tsp gravy master
1 tbsp corn starch
2 tbsp olive oil
Salt and pepper
Preparation:
1. Toss steak in flour and season with salt & pepper
2. Heat oil in a large non stick skillet
3. Add steak to skillet and brown on both sides. This will Only take 2-4 min
4. Remove steak and set aside
5. Add garlic and pepper to skillet and sauté for about 4 min
6. Add water, bouillon and Worcestershire and bring to a boil
7. Whisk in corn starch until fully dissolved
8. Add steak back in and simmer for 10 min. Sauce will become thickened
Serve over egg noodles or rice! Enjoy!
Asian Pork with Bok Choy
Ingredients:
2 lbs. thinly sliced pork chops
2 heads of bok choy
1/4 cup soy sauce
1/4 cup water
1 clove garlic minced
1 tbsp honey
1/2 tsp ginger (fresh or ground)
1 tbsp corn starch
2 tbsp Olive oil
Salt
Preparation:
1. Cut all fat off the pork chops and slice into thin strips
2. Place pork into a bowl and coat with corn starch
3. In a separate bowl whisk together soy sauce, water, garlic, ginger, honey and salt to taste. Set aside.
4. In a large nonstick skillet heat oil and brown pork. This will take about 5 min.
5. Add sauce and sauté for another 4-5 min
6. Add bok choy and sauté until it becomes softened (about 3-5 min)
Serve over rice Or Couscous!
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