2022 Recipes
Baked Eggs & Sweet Potato Hash
It is always fun having breakfast for dinner and Baked Eggs & Sweet Potato Hash is an EASY Breakfast to make. When you learn how to make sweet potato hash with eggs, you are going to be making it all the time for a quick and nutritious dinner. This is a very flexible hash that you can add any vegetables you have left overs or don’t have enough to make a recipe with. Imagine the possibilities!
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1 lb Sweet Potatoes, diced
½ lb Brussels Sprouts, quartered
1 lb Mushrooms, diced
1 Bell Pepper, diced
½ Onion, diced
4 cloves of Garlic, Minced
4 oz Gruyere Cheese, shredded
4 Eggs
Garnish
Balsamic Glaze
Scallions
Red Pepper Flakes
Salt & Pepper to taste
Sour Dough Bread, sliced and toasted
- In a large sauté pan with high sides, on medium-high heat, add a few tablespoons of olive oil. Add the diced sweet potatoes in an even layer so that they cook evenly. Cook for about 5 minutes on each side or until golden brown on each side.
- Add Onions, Bell Peppers, Brussel Sprouts, Mushrooms, and Garlic and continue to cook until it is all cooked. This time will vary depending on the size of the diced vegetables. Note: I like to add ½ cup Water to create a steam and cook covered.
- Create wells in the cooked vegetables and place each egg into each well. Add grated cheese, salt and pepper over the eggs and cooked covered.
- Once cooked garnish with the condiments of your choice and serve with a slice of toasted Sourdough bread.
Easy Side Dish Herb Potatoes
If you are looking for an EASY side dish to complete your weeknight meals, you NEED to make this SUPER EASY and delicious EASY Side Dish Herb Potatoes. This is a SIMPLE side dish that goes perfectly with so many dishes. The herb potatoes are crispy on the outside, creamy on the inside, and packed with lots of flavors. Let me teach you how easy these are to make EASY Side Dish Herb Potatoes for your next dinner!
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6 small to medium size Potatoes, halved lengthwise
2 Tablespoons Olive Oil
6 Cloves Garlic
1 Tablespoon Italian Seasoning, dried
(or 1 teaspoon each of Oregano, Thyme, and Rosemary, dried)
1 teaspoon Paprika
Salt & Pepper to taste¼ cup Parmesan Cheese, finely grated
2 Tablespoons Fresh Parsley, finely chopped
Finishing SaltDipping Sauce
1 cup Greek Yogurt or Sour Cream
2 Cloves Garlic
1 Lemon, Zest, and Juice
Salt & Pepper to tastePreheat oven to 350 degrees
1. Fill a stockpot halfway with water, potatoes and season generously with salt. Bring to a boil and cook for 5 minutes. Once cooked, strain potatoes and let sit in a colander to air dry.
2. In a bowl, add Olive oil, Garlic, Italian Seasoning, Paprika, Salt, and Pepper and whisk to evenly incorporate.
3. Add air-dried potatoes to the bowl and evenly coat all the potatoes with seasoning mix.
4. Place potatoes cut side down on a baking dish and bake in the oven for about 30 minutes or until potatoes are cooked. The cooking time will vary on the size of the potatoes.
5. While the potatoes are cooking, make the dipping sauce for the potatoes. Add all the ingredients to a small bowl and mix until all the items are well incorporated.
6. Once the potatoes have cooked, place bake in the mixing bowl used earlier, add Parmesan Cheese and Parsley and toss again.
7. Plate potatoes with dipping sauce and sprinkle finishing salt to complete the dish.
8. Enjoy!
Easy Side Dish Herb Potatoes
If you are looking for an EASY side dish to complete your weeknight meals, you NEED to make this SUPER EASY and delicious EASY Side Dish Herb Potatoes. This is a SIMPLE side dish that goes perfectly with so many dishes. The herb potatoes are crispy on the outside, creamy on the inside, and packed with lots of flavors. Let me teach you how easy these are to make EASY Side Dish Herb Potatoes for your next dinner!
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6 small to medium size Potatoes, halved lengthwise
2 Tablespoons Olive Oil
6 Cloves Garlic
1 Tablespoon Italian Seasoning, dried
(or 1 teaspoon each of Oregano, Thyme, and Rosemary, dried)
1 teaspoon Paprika
Salt & Pepper to taste¼ cup Parmesan Cheese, finely grated
2 Tablespoons Fresh Parsley, finely chopped
Finishing SaltDipping Sauce
1 cup Greek Yogurt or Sour Cream
2 Cloves Garlic
1 Lemon, Zest, and Juice
Salt & Pepper to tastePreheat oven to 350 degrees
1. Fill a stockpot halfway with water, potatoes and season generously with salt. Bring to a boil and cook for 5 minutes. Once cooked, strain potatoes and let sit in a colander to air dry.
2. In a bowl, add Olive oil, Garlic, Italian Seasoning, Paprika, Salt, and Pepper and whisk to evenly incorporate.
3. Add air-dried potatoes to the bowl and evenly coat all the potatoes with seasoning mix.
4. Place potatoes cut side down on a baking dish and bake in the oven for about 30 minutes or until potatoes are cooked. The cooking time will vary on the size of the potatoes.
5. While the potatoes are cooking, make the dipping sauce for the potatoes. Add all the ingredients to a small bowl and mix until all the items are well incorporated.
6. Once the potatoes have cooked, place bake in the mixing bowl used earlier, add Parmesan Cheese and Parsley and toss again.
7. Plate potatoes with dipping sauce and sprinkle finishing salt to complete the dish.
8. Enjoy!
STOVE TOP PIZZA
How to Make the EASIEST Pizza Ever
Looking for a quick meal that cooks in less than 10 minutes. I am going to teach how to make a delicious, crispy, and cheesy pizza that cooks on the stove-top for a quick weeknight dinner.
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Store-bought Pizza Dough
Pizza Sauce
Shredded Mozzarella
Pepperoni or toppings of choice1. Roll dough out on an oiled counter, large enough to fit in a sauté pan.
2. Add a little bit of oil to the hot sauté pan and place pizza in the pan. Use fingers to shape the pizza in the sauté pan. Let cook until golden brown, about 3-4 minutes.
3. Flip dough and add the topping to your pizza. Cover with a lid so that the cheese will melt and continue to cook for another 3-4 minutes or until golden brown.
4. Remove pizza from pan and slice and enjoy!
STOVE TOP PIZZA
How to Make the EASIEST Pizza Ever
Looking for a quick meal that cooks in less than 10 minutes. I am going to teach how to make a delicious, crispy, and cheesy pizza that cooks on the stove-top for a quick weeknight dinner.
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Store-bought Pizza Dough
Pizza Sauce
Shredded Mozzarella
Pepperoni or toppings of choice1. Roll dough out on an oiled counter, large enough to fit in a sauté pan.
2. Add a little bit of oil to the hot sauté pan and place pizza in the pan. Use fingers to shape the pizza in the sauté pan. Let cook until golden brown, about 3-4 minutes.
3. Flip dough and add the topping to your pizza. Cover with a lid so that the cheese will melt and continue to cook for another 3-4 minutes or until golden brown.
4. Remove pizza from pan and slice and enjoy!
EASY Mushroom Chicken with Herb Cream Sauce
If you are looking for a QUICK meal and EASY clean-up, then this is the dish you want to make! Guaranteed TENDER and MOIST EVERY TIME you make this dish.
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Serves 2 – 4
For The Chicken:
¼ cup olive oil
4 Boneless and Skinless Chicken Breasts
4 Tablespoons Flour
2 Teaspoon Salt
1 Teaspoon Black PepperFor The Sauce:
2 Tablespoons Butter
1 Small Onion. Finely Chopped
2 Garlic Cloves, Minced
1 Pound Mushrooms, Thickly Sliced
2 Tablespoons Reserved Flour
¼ Cup White Wine
1 Cup Chicken or Vegetable Broth
1 Cup Heavy Cream
2 Tablespoons Fresh Parsley, Thyme, Chives, and Oregano
Salt And Pepper, to Taste1. In a shallow pan or plate, add flour, salt, and pepper and evenly combine.
2. Coat each of the chicken breasts with the flour mixture and dust off any excess flour. Set aside. Save any extra flour for the sauce.
3. In a sauté pan over medium-high heat, add olive oil. Once the oil is hot, add the chicken breasts. Cook until golden brown on each side. Set chicken aside on a plate with a paper towel to absorb any excess oil.
4. In the sauté pan, add butter. Onions and garlic. Cook until onions are translucent.
5. Add mushrooms and continue to cook until mushrooms are soft, about 3-4 minutes.
6. Add 2 tablespoons of reserved flour and mix well to evenly incorporate throughout mushrooms.
7. Add the liquids to the pan of white wine, broth, and heavy cream.
8. Return chicken to pan. Continue cooking for 5 minutes or until the chicken reaches an internal temperature of 165 degrees.
9. When cooked, remove from heat and add chopped herbs to the sauce.
10. When ready to serve, garnish with chopped herbs.
Serve with pasta, vegetables, rice, or mashed potatoes.
EASY Mushroom Chicken with Herb Cream Sauce
If you are looking for a QUICK meal and EASY clean-up, then this is the dish you want to make! Guaranteed TENDER and MOIST EVERY TIME you make this dish.
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Serves 2 – 4
For The Chicken:
¼ cup olive oil
4 Boneless and Skinless Chicken Breasts
4 Tablespoons Flour
2 Teaspoon Salt
1 Teaspoon Black PepperFor The Sauce:
2 Tablespoons Butter
1 Small Onion. Finely Chopped
2 Garlic Cloves, Minced
1 Pound Mushrooms, Thickly Sliced
2 Tablespoons Reserved Flour
¼ Cup White Wine
1 Cup Chicken or Vegetable Broth
1 Cup Heavy Cream
2 Tablespoons Fresh Parsley, Thyme, Chives, and Oregano
Salt And Pepper, to Taste1. In a shallow pan or plate, add flour, salt, and pepper and evenly combine.
2. Coat each of the chicken breasts with the flour mixture and dust off any excess flour. Set aside. Save any extra flour for the sauce.
3. In a sauté pan over medium-high heat, add olive oil. Once the oil is hot, add the chicken breasts. Cook until golden brown on each side. Set chicken aside on a plate with a paper towel to absorb any excess oil.
4. In the sauté pan, add butter. Onions and garlic. Cook until onions are translucent.
5. Add mushrooms and continue to cook until mushrooms are soft, about 3-4 minutes.
6. Add 2 tablespoons of reserved flour and mix well to evenly incorporate throughout mushrooms.
7. Add the liquids to the pan of white wine, broth, and heavy cream.
8. Return chicken to pan. Continue cooking for 5 minutes or until the chicken reaches an internal temperature of 165 degrees.
9. When cooked, remove from heat and add chopped herbs to the sauce.
10. When ready to serve, garnish with chopped herbs.
Serve with pasta, vegetables, rice, or mashed potatoes.
Cauliflower Tabbouleh | New Year Weight Loss
A fresh grain-free take on a traditional Middle Eastern dish! We’ve replaced the bulgur wheat with lightly sauteed cauliflower ‘rice’ for a gluten-free and paleo-friendly side dish to serve with your favorite protein or share at your next potluck event.
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4 cups riced cauliflower, grated (about a 15-ounce bag or 1 medium cauliflower)
1 14 oz can Chickpeas, rinsed and drained
10 oz Baby Tomatoes, halved
1 Bell Pepper, finely diced
½ cucumber, seeded and diced
2 stalks celery, diced
1 cup Parsley, chopped
½ cup Mint, chopped
1/2 cup Kalamata Olives
¼ cup Purple Onion, diced
4 – 8 oz Feta
2 Spring Onions, thinly sliced
2 Tablespoons Capers, drained
1 Lemon, Zest (add more if preferred)
Salt and Pepper to taste1. Place all ingredients in a large bowl.
2. Add salad dressing and evenly incorporate to coat all the vegetables.
3. Taste for salt and pepper.
4. Serve on a bed of lettuce or as a side dish.Salad Dressing
2/3 cup Olive Oil
3 Lemon Juice, 6 tablespoons
1 Tablespoon Italian Seasoning
1 Tablespoon Mustard
1 teaspoon Oregano
2 Garlic Cloves, diced
2 teaspoons Salt
1 teaspoon Pepper1. Add all ingredients to a bowl and whisk to fully incorporate.
Cauliflower Tabbouleh | New Year Weight Loss
A fresh grain-free take on a traditional Middle Eastern dish! We’ve replaced the bulgur wheat with lightly sauteed cauliflower ‘rice’ for a gluten-free and paleo-friendly side dish to serve with your favorite protein or share at your next potluck event.
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4 cups riced cauliflower, grated (about a 15-ounce bag or 1 medium cauliflower)
1 14 oz can Chickpeas, rinsed and drained
10 oz Baby Tomatoes, halved
1 Bell Pepper, finely diced
½ cucumber, seeded and diced
2 stalks celery, diced
1 cup Parsley, chopped
½ cup Mint, chopped
1/2 cup Kalamata Olives
¼ cup Purple Onion, diced
4 – 8 oz Feta
2 Spring Onions, thinly sliced
2 Tablespoons Capers, drained
1 Lemon, Zest (add more if preferred)
Salt and Pepper to taste1. Place all ingredients in a large bowl.
2. Add salad dressing and evenly incorporate to coat all the vegetables.
3. Taste for salt and pepper.
4. Serve on a bed of lettuce or as a side dish.Salad Dressing
2/3 cup Olive Oil
3 Lemon Juice, 6 tablespoons
1 Tablespoon Italian Seasoning
1 Tablespoon Mustard
1 teaspoon Oregano
2 Garlic Cloves, diced
2 teaspoons Salt
1 teaspoon Pepper1. Add all ingredients to a bowl and whisk to fully incorporate.
EASY Tortellini Cream Sauce | Weeknight Dinner
EASY Creamy Spinach and Tomato Tortellini Cream Sauce weeknight dinner. Cheese Tortellini are tossed in an EASY Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes. A QUICK and EASY DISH the family will LOVE!
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Easy Creamy Spinach And Tomato Tortellini Cream Sauce
Serves 41 lb Cheese Tortellini, cooked (save pasta water)
½ Onion, finely diced
1 tablespoon Olive Oil
8 oz Sun-Dried Tomatoes
1 cup Peas, frozen
5 oz Baby Spinach
2 cups Heavy Cream
½ cup Parmesan Cheese, grated
2 tbsp Flour
1 tbsp Butter, unsalted
2 clove Garlic
½ tsp Salt
Garnish with:
Red pepper Flakes
Parsley, fresh, chopped
Parmesan Cheese, grated or shaved1. In a sauté pan, add olive oil, onions, and garlic and cook for a few minutes until soft.
2. Add sun-dried tomatoes and peas. Cook for a minute and set to one side of the pan.
3. To create the roux, move all the ingredients to the other side of the pan and add butter to the empty side of the pan. Once melted, add flour and cook butter and flour for about a minute.
4. Slowly add the cream to the roux and continue stirring to avoid any lumps. Once the cream begins to thicken, begin to incorporate all the ingredients.
5. Add the spinach, parmesan cheese, and taste for salt.
6. Add the tortellini and thoroughly combine.
7. If the sauce is too thick, add some of the pasta water.
8. Garnish and serve!
EASY Tortellini Cream Sauce | Weeknight Dinner
EASY Creamy Spinach and Tomato Tortellini Cream Sauce weeknight dinner. Cheese Tortellini are tossed in an EASY Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes. A QUICK and EASY DISH the family will LOVE!
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Easy Creamy Spinach And Tomato Tortellini Cream Sauce
Serves 41 lb Cheese Tortellini, cooked (save pasta water)
½ Onion, finely diced
1 tablespoon Olive Oil
8 oz Sun-Dried Tomatoes
1 cup Peas, frozen
5 oz Baby Spinach
2 cups Heavy Cream
½ cup Parmesan Cheese, grated
2 tbsp Flour
1 tbsp Butter, unsalted
2 clove Garlic
½ tsp Salt
Garnish with:
Red pepper Flakes
Parsley, fresh, chopped
Parmesan Cheese, grated or shaved1. In a sauté pan, add olive oil, onions, and garlic and cook for a few minutes until soft.
2. Add sun-dried tomatoes and peas. Cook for a minute and set to one side of the pan.
3. To create the roux, move all the ingredients to the other side of the pan and add butter to the empty side of the pan. Once melted, add flour and cook butter and flour for about a minute.
4. Slowly add the cream to the roux and continue stirring to avoid any lumps. Once the cream begins to thicken, begin to incorporate all the ingredients.
5. Add the spinach, parmesan cheese, and taste for salt.
6. Add the tortellini and thoroughly combine.
7. If the sauce is too thick, add some of the pasta water.
8. Garnish and serve!
