Vegetable Stir Fry with Noodles

  • Remove the core and any wilted outer leaves from the cabbage, then cut it into very fine strips. Cut the onion and green bell pepper into thin strips as well. Use a large holed cheese grater to shred the carrots.
  • In a small bowl prepare the sauce by stirring together the soy sauce, brown sugar, sriracha, and corn starch.
  • Begin to cook the noodles according to the package directions (boil for 3 minutes, or until tender). Drain the cooked noodles in a colander.
  • Heat the vegetable oil over medium high heat in a large skillet until it is hot and shimmering. Add the vegetables and sauté for only a few minutes, or until the vegetables just begin to soften. Pour the prepared sauce into the skillet and continue to sauté for one to two minutes more, or until the sauce has thickened and coated all of the vegetables. Turn off the heat.
  • Add the cooked and drained noodles to the stir fried vegetables and toss to combine. Top with sliced green onions and a handful of fresh cilantro, if desired.

Dessert

Lemon Bars Recipe

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Main Dishes

Qeema Indian Curried Beef Recipe

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Dessert

Carrot Cake Recipe

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Main Dishes

Italien Baked Ziti with Sausage Recipe

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Lime Marinated Grilled Chicken Recipe

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Sides

Thai Fish Cakes Recipe

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Mexican Grilled Chicken Tacos Recipe

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Chorizo Risotto Recipe

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One Pot Chili Pasta

One Pot Chili Pasta

 

  • Dice the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat for 1-2 minutes, or until soft and transparent. Add the ground beef and continue to stir and cook until it is fully browned. If using high-fat ground beef, drain off the excess after it is browned.
  • Add the flour and chili powder to the pot and stir to coat the meat. Continue to stir and cook the coated meat for 1-2 minutes more. The flour and chili powder may coat the bottom of the pot, but that’s okay. Just be careful to not let it burn.
  • Drain and rinse the black and kidney beans. Add the beans, tomato sauce, diced tomato, and corn kernels to the pot. Stir well and dissolve the flour/chili powder mixture from the bottom of the pot.
  • Add the dry macaroni and two cups of beef broth to the pot and stir to combine. Place a lid on top, turn the heat up to high, and let the pot come to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta stuck to the bottom of the pot, replace the lid, and turn the heat down to medium-low. Let the pot simmer on medium-low for about 15 minutes, or until the pasta is soft and has absorbed most of the liquid. Stir the pot one or two times during the 15 minutes to loosen any pasta stuck to the bottom.
  • Once the pasta is fully cooked, turn the heat off and add the cheese. Stir the cheese into the pasta until it has melted in and become slightly creamy. Serve hot.

Penne Pasta with Sausage and Greens

  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until al dente). Drain the pasta in a colander.
  • While the pasta is cooking, add the sausage links to a large pot along with one tablespoon of olive oil. Cook the sausage over medium heat for about five minutes, or until they are slightly browned and firm enough to slice.
  • While the sausage is cooking, mince the garlic and dice the onion. Remove the sausage from the pot and add the onion and garlic in its place. Sauté the onion and garlic in the pot for 2-3 minutes, allowing the moisture to dissolve the brown bits from the bottom of the pot. Meanwhile, slice the sausage into medallions. Once the onions are soft and transparent, add the sliced sausage back to the pot and cook for about 5 minutes more, or until the sausage is cooked through.
  • Add the can of crushed tomatoes, tomato paste, basil, salt, pepper, and brown sugar to the pot. Stir until the tomato paste is evenly combined with the tomato sauce.
  • By this time the pasta should be fully cooked and drained. Add the drained pasta to the pot, along with the frozen broccoli and spinach. Stir to combine. Heat the pasta and sauce over a medium flame until warmed through (stir occasionally to help it heat evenly). Crumble the feta into the pot, stir to combine, then serve.

Dessert

Lemon Bars Recipe

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Main Dishes

Qeema Indian Curried Beef Recipe

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Dessert

Carrot Cake Recipe

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Main Dishes

Italien Baked Ziti with Sausage Recipe

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Main Dishes

Lime Marinated Grilled Chicken Recipe

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Sides

Thai Fish Cakes Recipe

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Main Dishes

Mexican Grilled Chicken Tacos Recipe

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Chorizo Risotto Recipe

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Spinach Rice Breakfast Bowls

  • Place one inch of water in a small sauce pan. Bring it up to a boil over high heat with the lid on top. Once it reaches a full boil, add the egg in the pot, replace the lid, and let boil/steam in the shallow water for exactly six minutes. After six minutes, pour out the hot water, rinse with cool water, then peel immediately.
  • While the egg is cooking, add ½ cup of precooked seasoned rice to a bowl along with ½ cup frozen chopped spinach. Microwave on high until heated through (about two minutes, stirring once half way through). Season the spinach and rice with butter and a pinch of salt and pepper.
  • Once the egg is cooked and peeled, add it to the bowl with the spinach rice, drizzle hot sauce over top, and eat.

Dessert

Lemon Bars Recipe

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Main Dishes

Qeema Indian Curried Beef Recipe

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Dessert

Carrot Cake Recipe

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Main Dishes

Italien Baked Ziti with Sausage Recipe

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Main Dishes

Lime Marinated Grilled Chicken Recipe

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Sides

Thai Fish Cakes Recipe

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Main Dishes

Mexican Grilled Chicken Tacos Recipe

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Chorizo Risotto Recipe

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Peanut Butter Hummus

  • Drain and rinse the chickpeas briefly. Add the chickpeas, peanut butter, olive oil, lemon juice, garlic, salt, and cumin to a food processor.
  • Process the ingredients until smooth. Taste the hummus and adjust the lemon and salt to your liking. Store refrigerated for up to one week.

Dessert

Lemon Bars Recipe

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Main Dishes

Qeema Indian Curried Beef Recipe

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Dessert

Carrot Cake Recipe

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Main Dishes

Italien Baked Ziti with Sausage Recipe

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Main Dishes

Lime Marinated Grilled Chicken Recipe

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Sides

Thai Fish Cakes Recipe

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Main Dishes

Mexican Grilled Chicken Tacos Recipe

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Main Dishes

Chorizo Risotto Recipe

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Soy Dijon Chicken Thighs with Sweet Potatoes

  1. In a bowl, stir together the Dijon, soy sauce, vegetable oil, brown sugar, minced garlic, and some freshly cracked pepper. Add the chicken thighs to a large zip top bag or shallow dish, and then pour the prepared marinade over top. Refrigerate the marinating chicken for at least 30 minutes (can be prepared in the morning and refrigerated all day).
  2. When you’re ready to cook, begin to preheat the oven to 375 degrees. Peel and cube the sweet potato into ¾ inch pieces. Lay the cubed sweet potato in the bottom of a casserole dish. Lay the chicken thighs over the sweet potatoes and pour all of the marinade over top.
  3. Cover the dish with foil and roast in the preheated oven for 45 minutes, removing the foil after the first 30 minutes. After baking, spoon some of the liquid from the bottom of the dish over the chicken and serve. Use the extra juices from the bottom of the dish to spoon over rice and vegetables.

Dessert

Lemon Bars Recipe

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Main Dishes

Qeema Indian Curried Beef Recipe

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Dessert

Carrot Cake Recipe

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Main Dishes

Italien Baked Ziti with Sausage Recipe

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Main Dishes

Lime Marinated Grilled Chicken Recipe

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Sides

Thai Fish Cakes Recipe

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Main Dishes

Mexican Grilled Chicken Tacos Recipe

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Main Dishes

Chorizo Risotto Recipe

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Snickerdoodles (for two)

  • In a small bowl, whisk together the room temperature butter and 3 Tbsp granulated sugar. Add the egg yolk and vanilla extract, then whisk again until smooth.
  • Add the flour, salt, and baking powder to the bowl. Stir the ingredients until everything is evenly mixed. Place the cookie dough in the refrigerator for about 15 minutes to chill the dough and make it a little more stiff. Begin to preheat the oven to 350 degrees.
  • While the dough is chilling, stir together the sugar and cinnamon for the cookie topping in a small bowl. Cover a baking sheet with parchment paper (or foil, but be aware that foil will make the cookies brown more on the bottom).
  • Remove the dough from the refrigerator and divide it into two pieces. Roll each piece of dough into a large ball. Roll each ball in the cinnamon-sugar topping until heavily coated. Place the unbaked cookies at least six inches apart on the baking sheet.
  • Bake the cookies for 16-18 minutes, or until browned around the edges and slightly golden in the middle. Allow the cookies to cool on a wire rack before eating (they will be soft just after baking, but will firm up upon cooling).

Dessert

Lemon Bars Recipe

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Main Dishes

Qeema Indian Curried Beef Recipe

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Dessert

Carrot Cake Recipe

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Main Dishes

Italien Baked Ziti with Sausage Recipe

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Main Dishes

Lime Marinated Grilled Chicken Recipe

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Sides

Thai Fish Cakes Recipe

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Main Dishes

Mexican Grilled Chicken Tacos Recipe

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Main Dishes

Chorizo Risotto Recipe

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The Best Fruit Salad Recipe

 

Ingredients for the Best Fruit Salad Recipe:

  • 1 fresh ripe pineapple
  • 1 fresh ripe cantaloupe
  • 4 fresh ripe mangoes
  • 2 pounds of fresh strawberries
  • 4 cups of seedless green grapes
  • 1 1/2 cups of fresh blueberries
  • 3 to 5 cups powdered sugar

Directions:

Cut the pineapple and the cantaloupe into bite-sized pieces and put them in a large bowl. Peel the mangoes with a potato peeler. Cut the fruit from the mango seeds and cut it into bite-sized pieces, adding it to the bowl. Wash the strawberries, grapes, and blueberries. Cut the strawberries into bite-sized pieces, and add all to the bowl. The amount of powdered sugar you need depends on how much fruit you have, how ripe your fruit is, and personal preference. Start off by adding about 3 cups of powdered sugar to the fruit bowl and stir to combine until the powdered sugar mixes with the juices from the fruits and no longer looks white. Do a taste test and add more powdered sugar if desired.

 

Spinach Stuffed Chicken with Blistered Tomatoes

Spinach Stuffed Chicken with Blistered Tomatoes

Ingredients for Spinach Stuffed Chicken with Blistered Tomatoes

  • 2 boneless, skinless chicken breasts
  • 2 Tbsp light Boursin cheese
  • 3 Tbsp thawed and drained frozen spinach
  • 1 Tbsp dried minced onion
  • 1/4 tsp ground nutmeg
  • salt and pepper to taste
  • 1/4 pint cherry or grape tomatoes, halved
  • 2 Tbsp olive oil, divided
  • 1 Tbsp balsamic vinegar

Instructions

  1. Preheat oven to 375 degrees. Rinse and pat dry your chicken breasts. Following the package directions, thaw the frozen spinach in the microwave and strain to remove as much liquid as you can. In a small bowl add the light Boursin cheese, spinach, minced onion, nutmeg and salt, and pepper. Mix until blended to make your stuffing.
  2. Using a serrated knife, cut a slit in the chicken breasts creating a pocket. Be careful not to cut all the way through to the other side of the breast. Salt and pepper both sides of the chicken. Stuff each breast with 1-2 Tbsp of spinach and cheese mixture.
  3. Place the chicken in a greased baking dish; I used PAM cooking spray. Brush each chicken breast with olive oil, sprinkle a bit more salt and pepper, and then drizzle with balsamic vinegar.
  4. Halve your tomatoes and put them in a small bowl. Drizzle with a little olive oil and sprinkle with salt and pepper. Put some foil on a baking sheet and place the tomatoes in a single layer.
  5. Put both the chicken and tomatoes in the oven for about 20 minutes or until the chicken is no longer pink in the thickest part. If the tomatoes aren’t blistered enough you could broil for a couple of minutes. Just cover your chicken with foil to keep it warm.
  6. Top the chicken with the oven-roasted tomatoes and serve immediately! We actually had this as our whole meal because it’s pretty filling. If you serve with sides, I would recommend something on the lighter side. If you don’t have any Boursin light, you could use cream cheese, Alouette, or goat cheese. Any creamy soft cheese should work! Use your imagination.

 

Mexican Grilled Chicken Tacos Recipe

Dessert

Lemon Bars Recipe

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Main Dishes

Qeema Indian Curried Beef Recipe

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Dessert

Carrot Cake Recipe

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Main Dishes

Italien Baked Ziti with Sausage Recipe

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Main Dishes

Lime Marinated Grilled Chicken Recipe

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Sides

Thai Fish Cakes Recipe

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Main Dishes

Chorizo Risotto Recipe

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Dessert

Caramel Slice Recipe

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