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One Pot Meals

Ultimate Turkey Chili

Looking for a quick and easy recipe that’s perfect for a busy weeknight? Look no further than this ultimate turkey chili recipe! In under 30 minutes, you’ll have a delicious and healthy meal that’s packed with protein and full of flavor. With a savory blend of ground turkey, veggies, and spices, this chili is sure to satisfy your taste buds and leave you feeling satisfied. Plus, it’s perfect for meal prep, so you can enjoy it all week long. So why wait? Let’s get cooking!

 

Recipe Title: Easy Turkey Chili Under 30 Minutes

4 – 6 Servings

 

1 Tablespoon Olive Oil

1 Onion, Diced

1 Red Bell Pepper, Diced

2 Cloves Garlic, Minced

1 Pound Ground Turkey

1 Can (14.5 Ounces) Diced Tomatoes

¼ Cup Tomato Paste

1 Tablespoon Oregano

1 Tablespoon Chili Powder

1 Teaspoon Ground Cumin

1/2 Teaspoon Smoked Paprika

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 Can (15 Ounces) Beans, Drained And Rinsed (Kidney, Pinto, or Black Bean)

 

Garnish

Sour Cream

Fresh Cilantro, Chopped

Green Onions, sliced

 

  1. Heat the Olive Oil in a large pot over medium-high heat. Add the Onion, Bell Peppers, Garlic, and salt and sauté for a few minutes until the Onions are translucent.
  2. Add Ground Turkey and cook until browned, stirring occasionally, for about 5-7 minutes.
  3. Add the Tomato Paste, Oregano, Chili Powder, Cumin, Paprika, Salt, and Pepper and cook for 1 minute to evenly incorporate all the ingredients.
  4. Add the Diced Tomatoes, Kidney Beans, and just enough water so that the chili is not too dry. Add as you need. Let the Chili simmer and cook for 15-20 minutes stirring occasionally.
  5. Before serving, check for seasoning and the preferred thickness of Chili.

Serve the Chili hot, topped with fresh Cilantro, Sour Cream, and Green Onions.

Homemade Chicken Noodle Soup

I know there are a million variations of chicken soup and everyone’s grandma makes the best. I get it. I want to share my recipe because not only is it perfect for this time of year but I don’t think people realize how easy it really is to make.  Classic homemade chicken noodle soup is the ultimate comfort food. This soup is loaded with healthy goodness from the vegetables. You are going to want to grab your blanket and cozy up with a bowl of this on the couch.

 

Serves 4 – 6

 

Ingredients

2 Chicken breasts or 4 thighs, bone and skin on

2 tablespoons Olive Oil, if needed

1 onion finely diced

1 cup carrots or about 2-3 carrots

1 cup celery or about 2-3 ribs

1 tablespoon garlic, minced (let sit out for the allicin to develop)

1 tablespoon ginger, fresh ground, optional (reduce inflammation)

            You can add Turmeric as well

8 cups liquid, either broth or water

Salt and pepper

8 oz Egg Noodles or Pasta of Choice – I used broken spaghetti

1 teaspoon Thyme, dried

1 teaspoon Oregano, dried

Fresh Parsley for garnish

Lemon wedge

 

  1. Begin to heat a stock pot over medium-high heat.
  2. Salt and pepper chicken on both sides and add to the heated Stoc pot. Sear each side until golden brown. This should take about 3-4 minutes. Remove chicken and set aside. Don’t worry if the chicken is not cooked, it will finish cooking later.
  3. If needed, add oil and sauté all the vegetables.
  4. After 5 minutes, add garlic and cook for another minute
  5. Add the 8 cups of liquid to the stockpot, chicken, and spices. Cook for about 10-15 minutes or until the chicken is tender.
  6. Based on how long the noodles take to cook, the noodles can be added at the appropriate time so that the chicken and noodles are finished cooking at the same time.
  7. At the end of the cooking time, take out the chicken and shred the chicken. Place the shredded chicken back in the pot.
  8. Garnish with Fresh parsley and lemon wedge

Creamiest Broccoli Soup

This is the Best Tasting Creamy Broccoli Soup, it is EASY and Low Carb! It is PERFECT for when you want to cozy up to a CREAMY SOUP but not have the High Carb Calories. It is Super Smooth and Creamy and PERFECTLY satisfies the soup craving. Using Coconut Milk also makes this soup Keto Friendly and will keep YOU FULL longer. Nothing better than the Creamiest Broccoli Soup Easy Recipe ever!

 

Easy Low Carb Creamy Broccoli Soup

Serves 4 – 6

 

1 Head of Broccoli, diced

1 Onion, diced

1 Small Rutabaga (low carb) or Potato, peeled and diced

1 Carrot, diced

1 Celery, diced

4 Cloves Garlic, chopped

2 Cups of Milk of Choice, I used Coconut Milk

Salt and Pepper to taste

 

Garnish

Extra Virgin Olive Oil

Fresh herbs i.e. Thyme, Parsley, Chives, chopped

Croutons

 

  1. Place a large sauté pan over medium-high heat and add a few tablespoons of Olive Oil.
  2. Add all the Vegetables to the sauté pan and cook with a lid on the pan. Stir Vegetables occasionally. If the pan is dry, a ½ cup of Water at a time and continue to cook until the Vegetables are tender.
  3. Once the Vegetables are tender, add to a blender with the Milk of your choice and blend. If the soup is still too thick add more liquid (Milk, Broth, or Water)
  4. Return to Creamy Broccoli Soup to the sauté pan to reheat and season for salt and pepper.
  5. When ready to serve the Creamy Broccoli Soup, garnish with Croutons, Fresh Herbs, and a drizzle of Olive Oil.
  6. Enjoy!

Cheesy Artichoke and Chicken Tart

Serves 4 – 6

 

1 sheet Puff pastry, thawed

1 Egg, beaten (use some for puff pastry and use the rest for filling)

½ cup Ricotta cheese

4 oz Mozzarella, shredded

¼ cup Sour Cream

1 Tablespoon Fresh Herbs of choice, Parsley, Thyme, Oregano, Chives, chopped, plus garnish

1 Lemon zest

1 teaspoon Salt

½ teaspoon Pepper

 

½ cup – 1 Cup Chicken, shredded or cubed

1 – 14 oz can Artichoke hearts, canned, quartered

1 Tablespoon Capers, drained

 

Parmesan, finely grated (optional)

 

Preheat the oven to 425 degrees

  1. Place a sheet of puff pastry on a piece parchment paper, each about the same size. With a rolling pin, lightly press the puff pastry to even the dough out. Using a paring knife, gently score a 2-inch border around edges of the puff pastry. Brush the outside border of the puff pastry with the egg wash. Transfer the puff pastry to the baking sheet pan.
  2. In a bowl, add the remaining Egg, Ricotta Cheese, Mozzarella Cheese, Sour Cream, Chopped Herbs, Lemon Zest, Salt And Pepper and thoroughly mix to incorporate.
  3. Place all the cheese filling in the center of the puff pastry. Using an off-set spatula, evenly spread the cheese filling inside the border. Ensure that the outside border has only the egg wash on it.
  4. On top of the cheese filling, add the artichokes, chicken and capers.
  5. Place in the oven and cook for until the bottom and top of pastry is golden brown, about 30 minutes.
  6. Remove from the oven and let cool for about 5 minutes.
  7. To finish off the Cheesy Tart, garnish with Parmesan Cheese, Fresh Parsley, Drizzle of Olive Oil, and Finishing Salt.
  8. Transfer to a cutting board, cut into pieces, and serve.

Ultimate Stuffed Shells

Easy Oven Baked Stuffed Shells Cheesy Goodness is a go-to for a great dinner. Stuffed shells are one of the easiest traditional Italian dishes to make. The ingredients are pantry and fridge basics plus this Ultimate Oven Baked Stuffed Shells is Make Ahead Recipe friendly. Topped off with Extra Cheesy Goodness is always a hit! Let me show you how simple this dish comes together.

 

Ultimate Oven Baked Stuffed Shells

Yields about 30 shells

 

1 box Pasta Shells

2 lb Ricotta Cheese

2 Eggs

½ cup Parsley, chopped (reserve 2 Tablespoons for garnish)

1 cup Parmesan Cheese, grated (reserve 1/3 cup for topping)

2 cups Mozzarella, shredded (reserve 1 cup for topping)

2 -15 oz cans of Tomato sauce of choice

1 teaspoon Each of Garlic Powder, Onion Powder, Oregano, and Salt

½ teaspoon Pepper, ground

 

Equipment: #24 scoop (about 2 Tablespoons)

 

Preheat the oven to 375 degrees

  1. To cook shells: bring a large pot of water to a boil. Once the water is boiling, add Salt and Pasta Shells. Stir a couple times and place a lid on the pot and turn off the heat. Let sit on the stove for about 8-10 minutes. Drain, rinse in cold water, and set aside until ready to use.
  2. Prepare the filling: In a bowl, mix Ricotta, Egg, Parsley, Parmesan Cheese, Salt, and Pepper. Mix by hand until a creamy consistency is reached.  Add 1 cup of Mozzarella and mix by hand and mix to evenly incorporate. Set aside until ready to use.
  3. Prepare sauce: To the Tomato sauce, add garlic Powder, Onion Powder, Oregano, Salt, and Pepper. Mix to evenly combine. Set aside until ready to use.
  4. Prepare Stuffed Shells: Line a baking pan with a layer of tomato Sauce.
  5. Using a scoop, fill each of the shells with the ricotta mixture. Place each shell open side up. Continue until all the shells are filled.
  6. Once all the shells are filled, add the desired amount of tomato sauce on top of each shell. At this point, you can freeze the shells for another meal.
  7. Cover the baking dish with foil and place in the oven to bake for 30 minutes or until the sauce is bubbling. Remove the foil and add the desired amount of Mozzarella on top and continue to bake until the cheese is melted. This should take about 5 minutes.
  8. Allow the stuffed shells to cool for about 10 minutes before serving. Garnish with Parmesan Cheese and fresh chopped Parsley.

Pairs perfectly with Garlic Bread!

Creamy Cauliflower Soup

This ULTIMATE Creamy Oven Roasted Cauliflower Soup is the best for a cozy dinner. It is an EASY Creamy Cauliflower Soup that is Healthy and Nutritious. The BEST PART is all cooked on a sheet pan for EASY cleanup. Oven Roasted Cauliflower Soup has so much FLAVOR from the Caramelized Roasted Cauliflower and Onions as well as the Roasted Garlic.

 

Roasted Cauliflower Soup

Yield  4 servings

 

1 Head of Cauliflower, cut into small pieces

1 Onion, 2” slices

1 Garlic Head or 2 cloves of Garlic, minced

1-2 Tablespoons Olive Oil

1 Quart Broth, Chicken or Vegetable

1 Cup Heavy Cream

Salt and Pepper to taste

 

Garnish

Croutons

Fresh Thyme

Chives, chopped

Olive Oil, drizzle

 

Preheat oven to 425°F.

  1. On a baking sheet, add Cauliflower florets, Onions, salt, and enough Olive Oil to coat the vegetables. Evenly spread the Cauliflower mixture evenly onto the baking sheet and bake for 30 – 45 minutes, or until golden and caramelized. Optional, slice the top part of a Garlic Head and drizzle with olive oil and salt. Place the Garlic Head on a piece of aluminum foil and tightly wrap it. Place the Garlic on the baking sheet with the cauliflower mixture.
  2. Using a blender, add the roasted Cauliflower mixture, a few of the Roasted Garlic Cloves, Heavy Cream, and add some Broth (depending on how large the blender container is). Begin to blend until smooth. If the soup is too thick to blend, add more broth.
  3. When ready to serve, reheat the soup and taste for salt and pepper.
  4. Garnish with Fresh Herbs, Croutons, and drizzle Extra Virgin Olive Oil.

Chicken Puttanesca

The famous Neapolitan tomato sauce—packed with olives, garlic, capers, and anchovies—is traditionally paired with long pasta. In our version, chicken legs are gently oven-braised in the puttanesca until it’s nearly falling off the bone. It’s a low-maintenance, one-skillet dish that is easy to pull off on a weeknight.

 

A one-pot, quick, and easy Puttanesca dish that is perfect for a hearty family dinner. This puttanesca is low carb as chickpeas are used in place of pasta. It is a filling Chickpea Puttanesca dish that is loaded with protein and fiber. This dish makes for perfect leftovers. Chickpea Puttanesca also makes for the perfect side dish to chicken breast.

 

Chicken Puttanesca

Serves 4 – 6

 

Olive Oil, as needed

4 chicken breasts, seasoned with salt and pepper (or chicken of choice)

1 Onion, sliced

2 Garlic Cloves, Minced

4 – 5 Anchovy Fillets

1 Tablespoon Tomato Paste

1-28-Oz Can Tomatoes, Diced

1-16 oz Jar of Marinated Artichoke Hearts, drained

½ Cup Kalamata Olives

½ Cup Sun Dried Tomatoes

4 Tablespoons Capers

¼ cup Fresh Parsley, Chopped

1 teaspoon Thyme, fresh

1 teaspoon Oregano, fresh

½ teaspoon Red Pepper Flakes

Salt And Pepper to Taste

1 Lemon, plus extra lemons for garnish

 

  1. In a sauté pan, add olive oil. Once the oil is hot, add chicken breasts. Continue to cook until each side is golden brown. Don’t worry if the chicken is not cooked through. Once golden brown, remove from the sauté pan and set aside.
  2. Add a little more olive oil to the sauté pan. Add Onions, Garlic, and Salt. Sauté until onions are translucent.
  3. Add Tomato Paste and Anchovies and evenly incorporate with onions.
  4. Add the can of diced Tomatoes, Kalamata Olive, Sun-Dried Tomatoes, Artichokes, Capers, and Red Pepper Flakes.
  5. Return the Chicken Breast to the Tomato sauce. Cover and continue to cook until the Chicken is thoroughly cooked about 20 minutes. This can also be placed in the oven to finish cooking.
  6. When ready to serve, add fresh herbs, and lemon juice. season with salt and pepper to taste.
  7. Place Orzo on a plate and add Chicken Puttanesca on top. Add a lemon wedge on the side.

 

Directions for Orzo

2 ½ cups orzo

1 quart of broth

1 cup water

2 tablespoon salt or desired amount

 

  1. Add all ingredients to the rice cooker and follow the manufacturer’s directions.

Easy Ratatouille

Ratatouille is a classic stew made from the summer harvest of vegetables. This is a perfect meal as everything is made in one pot. Easy Ratatouille is a colorful combination of tomatoes, eggplant, garlic, onion, zucchini, bell pepper, and fresh herbs. A perfect way to display your garden harvest. Ratatouille can be served in so many ways. It can be the main meal, served as a side dish with grilled steak, oven-roasted chicken, used as a filler for crepes, omelets, or just a fantastic-tasting vegetarian dish with a side of fresh bread. The possibilities are endless.

 

Easy Ratatouille

Serves 4 – 6

 

Olive Oil, as needed

4 Small Zucchini. cubed

2 Small Eggplants, cubed

4 Large Ripe Tomatoes, seeded and cubed

1 Onion, diced

2 Bell Peppers, cubed

3 Garlic Cloves, minced

1 Tablespoon Tomato Paste

1/2 Cup Liquid, i.e. Broth, Wine Or Water

 

Optional

Capers

Kalamata Olives

Fresh Herbs, i.e. Basil, Oregano, Parsley

 

  1. In a sauté pan over medium-high heat, add 2 tablespoons olive oil. Add zucchini to the sauté pan with some salt. Cook for about 5 minutes. Once the zucchini is cooked, place it in a large bowl and return the sauté pan back to the stove.
  2. Repeat this process for the Eggplant and Tomatoes.
  3. Add a little bit of Olive Oil, Onions, Garlic, and Salt to the sauté pan. Cook for a couple of minutes and then add the Bell Peppers. Continue cooking for about 5 minutes.
  4. Add Tomato Paste and cook for a minute or so to evenly incorporate throughout the vegetables.
  5. Add the rest of the cooked vegetables and add to the sauté pan. Gently stir to evenly incorporate and continue to finalize the cooking process for a few more minutes. Taste for Salt and Pepper.
  6. When ready to serve, add to your plate and garnish.

Zucchini Fritters

EASY Zucchini Fritters are a quick dinner. Common Zucchini questions people ask me is, why are my Zucchini Fritters falling apart? Are Zucchini Fritters healthy? How do you keep Fritters crispy? What can I serve with Zucchini Fritters? Why is my Zucchini dish watery? These EASY Zucchini Fritters are a QUICK HEALTHY DINNER that is unbelievably easy to make, low carb, and a great way to sneak in some veggies! In this video, I will be answering all these questions.

Zucchini Fritters

Serves 4 – 6

1 pound Zucchini, grated

10 oz bag of Riced Veggies, drained

1 Carrot, grated

½ Bell Pepper, diced

½ small Onion, diced

¼ cup Flour

¼ cup grated Parmesan

1 large Egg, beaten

2 cloves Garlic, minced

Salt and Pepper to taste

Olive Oil, for frying

  1. Place grated zucchini and rice veggies in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheesecloth, drain the zucchini completely.
  2. In a large bowl, combine all the ingredients and season with salt and pepper, to taste.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
  5. Garnish with Sour Cream and serve immediately.

Zucchini Parmesan

Eggplant Parmesan is a classic Italian dish but this same concept can be applied by using zucchini. The zucchini creates a tenderness to the dish, and it is surprisingly light, and only uses a handful of ingredients to make. This breaded Zucchini Parmesan is fried until crispy and baked in a casserole dish with layers of marinara sauce and mozzarella cheese. The preparation takes a little bit of time before you assemble it in the casserole dish and bake it, but the effort is so well worth it.

 

This is one of my favorite ways to make use of the abundance of summer garden zucchini I have in my garden. A simply delicious way to use zucchini.

 

Easy Zucchini Parmesan

Serves 4 – 6

 

3 Zucchini (Amounts will vary depending on the size of the zucchini)

Parmesan Cheese, as the desired amount

Mozzarella, shredded, as the desired amount

Breadcrumbs, as needed

Eggs, as needed

Olive Oil for frying, as needed

 

Ricotta Filling

15 oz Ricotta, I prefer whole milk

¼ Parmesan Cheese, grated

2 eggs

2 Tablespoons Parsley, finely chopped

 

Tomato Sauce

28 oz can whole peeled tomatoes plus ¼ cup water to rinse out can/jar

2 Garlic cloves

1 Teaspoon each of Onion Powder, Oregano, and Salt

½ Teaspoon Pepper

 

Preheat the oven to 400 degrees

  1. Cut zucchini lengthwise about ½ inch thick. Place an even layer of slices on a baking sheet. Once all zucchini are sliced, lightly sprinkle salt on each slice. Let sit for 5-10 minutes to draw out excess water. Once drained, pat each slice to dry off and set aside.
  2. Prepare the ricotta mixture by adding all the ingredients in a bowl and thoroughly mix to combine. Set aside until ready to use.
  3. Prepare the sauce mixture by adding all the ingredients in a bowl and thoroughly mix to combine. Set aside until ready to use.
  4. Optional step: Have a sauté pan over medium-high heat with enough olive oil to coat the bottom of the pan. (Add more oil as needed throughout the cooking process.) Prepare a shallow pan with a few eggs, salt, and pepper. And another pan with Italian seasoned breadcrumbs. Place each slice of zucchini first in egg wash, then breadcrumbs, and then place in a sauté pan until both sides are golden brown. Place on a paper towel to drain off any excess oil.

 

Assemble

  1. In a baking dish, add enough sauce to coat the bottom. Add the first layer of Zucchini.
  2. Evenly add a thin layer of Tomato Sauce.
  3. Dollop a couple of spoonful’s of Ricotta Mixture across the first layer.
  4. Sprinkle a layer of Parmesan Cheese.
  5. Add a layer of Mozzarella Cheese.
  6. At this point, the second layer of zucchini will be placed. This layer will place the zucchini in the opposite direction of the first layer.
  7. Repeat steps 2 through 5.
  8. If the baking dish used is deep, and there is enough zucchini, a third payer can be created. For this layer, place the zucchini in the same direction as the first layer.
  9. Top the final layer with Tomato Sauce only.
  10. Before placing the zucchini in the oven, have a piece of aluminum foil ready that has been sprayed with cooking spray. This will prevent anything from sticking to the foil. Place the side with the cooking spray on top of the noodles. Seal the foil around the baking dish and place it in the oven.
  11. The cooking time will vary depending on the depth of the zucchini parmesan. Generally, 50 – 60 minutes for a 2-layers and 1 hour to 1 hour and 15 minutes for a deeper dish zucchini parmesan.
  12. You will know when the zucchini is ready when it is bubbly around the edges. At this point, remove the foil from the baking dish, sprinkle with more mozzarella and parmesan cheese and place back in the oven long enough to melt the mozzarella cheese.
  13. Finally, remove from the oven and let cool for about 10 minutes for the zucchini parmesan to set.

Stuffed Zucchini

What can you do with zucchini?  This Stuffed Zucchini recipe makes for a great side dish or as a main dish for an easy and delicious dinner. Everyone tells me that this is the best stuffed zucchini dish they have eaten. It reminds them of lasagna. Plus if there is any leftovers, you can add them to other ingredients for easier meal prep. This is going to be your new favorite stuffed zucchini recipe.

 

Stuffed Zucchini

Serves 4 – 6

 

Ingredients

4 Zucchini

1 pound Ground Meat of choice

   For the vegetarian option use 1 pound of finely chopped mushrooms

1 small onion, diced

2 Garlic Cloves, minced

 

Ricotta Filling

15 oz Ricotta Cheese, drained

½ Cup Parmesan Cheese, grated

2 Eggs

2 Tablespoons Fresh Parsley, finely chopped

    or 1 teaspoon Italian Seasoning

  1. Place all ingredients in a bowl and mix to evenly incorporate. Set aside until ready to use.

Tomato Sauce

14 oz can Whole Peeled Tomatoes

    plus ¼ cup water used to rinse out can/Jar with

2 Garlic Cloves, crushed

1 teaspoon each of Onion Powder, Oregano, and Salt

½ teaspoon Pepper

  1. Place all ingredients in a bowl and mix to evenly incorporate. Set aside until ready to use.

 

Preheat oven 400

  1. Cut Zucchini in half lengthwise keeping the ends intact. Remove the inside flesh of the zucchini using a spoon. Keeping ¼ inch border. Set each half in a baking dish.
  2. When all halves are hollowed out, drizzle olive oil in each half, evenly spread, and lightly salt. This will prevent zucchini from drying out when in the oven.
  3. Place in oven to prebake for 15 minutes or until boats are soft. Note: This step can be eliminated making the overall cooking time 45 minutes.
  4. In a sauté pan, add a few tablespoons of olive oil, add onions and garlic.
  5. Once onions are soft, add ground meat and continue to cook until all the meat is almost cooked.
  6. Dice the zucchini pulp and add to the meat mixture and cook for 5 minutes or until the zucchini is soft. Add salt and pepper as needed.
  7. Add 1 cup of tomato sauce or enough to coat and hold the cooked meat mixture together.

 

Assemble Zucchini Boats (The amount will vary depending on the size of the zucchini)

Preheat the oven to 400 degrees

  1. Add a tablespoon or so of ricotta filling evenly into the hollowed-out zucchini.
  2. Add meat filling and press into ricotta so that it does not fall out of the zucchini.
  3. Spoon sauce over the top of each filled zucchini.
  4. Cover the baking dish with foil and place back in the oven for about 20 minutes or until the sides are bubbling.
  5. During the last 5 minutes of cooking, remove foil and add grated mozzarella on top of each zucchini and continue to cook until the cheese is melted.

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!

 

Breakfast Hash

Serves 4 – 6

 

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

 

  1. 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.
  2. 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.
  3. 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.
  4. Once cooked garnish with the condiments of your choice and serve with a slice of toasted Sourdough bread.

Cauliflower & Lemon Pasta

Roasted Cauliflower & Lemon Pasta is one of the EASIEST dishes to make for a quick dinner. Roasting the Cauliflower is not a necessity, but it gives a great caramelization to the dish. I love the FRESHNESS of this dish with the Lemon and Fresh Parsley. The capers add that extra burst of unexpected saltiness. EASY Roasted Cauliflower & Lemon Orecchiette Pasta is one of my FAVORITE go-to WEEKNIGHT recipe dishes.

 

EASY Roasted Cauliflower & Lemon Pasta

Serves 4 – 6

 

1 lb Orecchiette Pasta, cooked

 

1 Head Cauliflower, florets separated

Olive Oil and Salt and Pepper to coat

 

2 Tablespoons Olive Oil

½ Onion, finely dice

4 Garlic Cloves, minced

½ – 1 Cup Pasta Water

½ Cup Parmesan Cheese, grated

1 Lemon, juice and zest

2 Tablespoons Butter

1 Tablespoons Capers

¼ – ½ teaspoon Red Pepper Flakes

Fresh Parsley, chopped

 

Preheat the oven to 425 degrees

  1. Place cauliflower florets on a baking sheet, and drizzle with enough olive oil to coat cauliflower and salt. Bake for 45 minutes or until caramelized and golden brown.
  2. Over medium-high heat, place a pot with about 4 cups of water and 1 – 2 tablespoons of salt and bring to a boil. Once boiling add pasta and cook according to package or doneness. When the pasta is cooked, reserve ½ – 1 cup of pasta water and strain the remaining water. Set pasta aside.
  3. In the same pot, add Olive Oil, Onion, and Garlic and sauté for a few minutes until onions are translucent.
  4. Add Pasta, Parmesan Cheese, Pasta Water, Lemon Juice, Butter, Capers, and Red Pepper Flakes and mix to fully incorporate.
  5. Remove from heat and add Parsley and Lemon Zest.
  6. Season with salt and pepper.
  7. Serve!

Eggplant Rollatini

If You Have Eggplant Make This EASY Side Dish. EASY Stuffed Eggplant Rollatini is one of my favorite Eggplant dishes to make. I love it as a side dish as well as the main dish. It also makes for the PERFECT appetizer. Eggplant Rollatini is so creamy with the combination of the ricotta and mozzarella cheese and the lemon gives the eggplant a fresh spring taste. You will love how easy and delicious this is!

 

EASY Stuffed Eggplant Rollatini

Serves 4 – 6

 

2 Large Eggplants

1 ½ cups marinara tomato sauce

15 oz container of Ricotta Cheese

1 Cup Mozzarella Cheese. Grated, plus additional for topping

¼ Cup Parmesan Cheese, grated

1 Egg

1 Lemon (zest and juice)

1 Tablespoon Italian Seasoning

½ tsp Salt

Italian Parsley, fresh rough chop for garnish

 

Preheat the oven to 350 degrees

  1. Slice eggplant into 1/2-inch vertical slices and place on an oiled baking sheet. Once all the sliced eggplants are on the baking sheet, drizzle or brush a little more olive oil on each top piece of eggplant and sprinkle salt. Bake for 20 minutes or until eggplant is pliable. Once cooked, remove the eggplant from the oven and leave it to cool for a few minutes.
  2. In a mixing bowl, add Ricotta, Mozzarella, parmesan, Egg, Lemon zest and juice, Italian seasoning, and salt. Mix until all evenly incorporated.
  3. In a baking dish, line the bottom with about one cup of tomato sauce.
  4. Place an eggplant slice on your workbench and using a spoon, scoop out the cheese mixture and place it on the eggplant slice. Spread it evenly to cover most of the eggplant. Leave about 2-inches on the closing end of the eggplant.
  5. Roll the eggplant slice toward the closure part that has no filling. The filling will begin to spill on the sides and push toward the end of the eggplant.
  6. Place the eggplant, seam side down, in your baking dish. Continue doing this until all the eggplants are filled.
  7. Top each eggplant roll with tomato sauce. If the tomato sauce is not seasoned, sprinkle salt and pepper on top to give the sauce some seasoning.
  8. Top each roll with additional mozzarella cheese.
  9. Cover with foil and bake for about 20 min or until the sides are bubbling.
  10. Option, you can remove the foil and place the dish back in the oven under the broiler until the mozzarella cheese is golden brown.
  11. Garnish with fresh parsley
  12. Serve as the main entrée, with a side salad or meat or vegetable of your choice

EASY Spaghetti Squash

 

EASY Stuffed Spaghetti Squash is an EASY complete dinner. Spaghetti Squash can be virtually stuffed with ANYTHING. In this video, I use up some leftover bits and pieces of vegetables. You can add meat or make it completely vegetarian. This is the EASIEST stuffed Spaghetti Squash to make. Not only is this a TASTY Spaghetti Squash but an EASY dinner recipe.

Serves 4 – 6

1 Spaghetti Squash, halved and clean

1 Onion, diced

4 Cloves Garlic, minced

2 Carrots, diced

2 Celery Stalks, diced

1 Bell Pepper, diced

1 lb Ground Meat, I used Turkey

1 lb Mushrooms, diced

1/3 cup Parmesan Cheese, grated

1 cup Mozzarella, grated (plus extra for the top)

1-2 cups Tomato Sauce

Parsley for Garnish

Salt and Pepper, to taste

Optional – I used 4 oz of Mascarpone just to use this up.

Preheat Oven 350 degrees

  1. Carefully cut Spaghetti squash in half vertically and scoop out all the seeds.
  2. Drizzle the inside of the Spaghetti Squash with olive oil and evenly coat as well as salt and pepper the insides.
  3. Place cut side down on a baking sheet and cook until the squash is soft about 45 minutes. This time may vary depending on the size of the squash.
  4. In a saucepan over medium-high heat, add s few tablespoons of olive oil. Once hot, add onions and garlic and sauté for a few minutes.
  5. Then add the carrots, celery, and bell peppers. Continue to cook until the vegetables are soft about 3 – 5 minutes.
  6. Add Ground Meat and begin to break up into small pieces as it cooks. You can void this step if making this dish vegetarian.
  7. Add Mushrooms and continue to cook until all is completely cooked.
  8. At this point, the heat can be turned off and the cheeses can all be added and fully incorporated. Also, season with additional salt and pepper.
  9. When the Spaghetti Squash is cooked, allow it to cool before handling and using a fork to scrape the strands apart.
  10. Fill the Spaghetti Squash with the filling. Spoon over Tomato Sauce and sprinkle additional Mozzarella Cheese.
  11. Place back in the oven and cook for about 20 minutes to heat up everything and have the cheese melted on top.
  12. Garnish with Fresh Parsley and serve!

How To Make The Creamiest Risotto

 

Risotto is EASIER to make than YOU THINK. For most Italians, Risotto is considered comfort food. AUTHENTIC Italian risotto recipe is a staple in the kitchen and has been around for centuries. Italian risotto rice recipe has few ingredients and only a couple of key steps that I share for a successful Risotto. I share in this tutorial how EASY Risotto recipe is to make. Once you have mastered the few basic techniques of how to make a risotto, you can add your own favorite ingredients and create your own version of comfort.

 

How To Make The Creamiest Risotto

Serves 4 – 6

 

2 Tablespoon Butter, divided into 2

1 small Onion, finely diced

1 cup Arborio Rice

¼ cup White Wine

4 cups Broth, Vegetable

1 cup Peas, frozen

1 15 oz jar Roasted Peppers, sliced, or 2 Roasted Peppers

4 oz Mascarpone

½ cup Parmesan Cheese, grated

2 Tablespoons Parsley, chopped

Salt, to taste

 

  1. Bring stock to a simmer in a large saucepan. Reduce once heated and keep to a simmer.
  2. In a large saucepan, add butter and onions; sauté for 2 – 3 minutes.
  3. Add the rice; mix well so the rice is coated throughout and sauté until the rice is slightly translucent, about 2-3 minutes.
  4. Add the wine and stir until it is absorbed, should only take about 1 minute.
  5. Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Tip: From this point, set a timer for 18 minutes.
  6. Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
  7. During the last 2 minutes of cooking, most of the liquid should be absorbed. Begin to add the Peas, Roasted Peppers, Mascarpone, Parmesan Cheese, 1 Tablespoon of Butter, and 1 Tablespoon of Parsley. Stir to fully incorporate.
  8. Remove from heat and serve. Bonus tip: To add more flavor, add a lemon wedge and garnish with additional parsley and Parmigiano-Reggiano.

 

 

 

 

Healthy Chickpeas Dinner

Rice with Chickpeas is a traditional Italian Mediterranean one-pot meal. It’s an EASY, filling, and nutritious meal a light creamy sauce that is packed with flavor for a great tasting one-pot dinner. Of course, you can add any vegetable of choice to this EASY Mediterranean meal. With the addition of chickpeas, this dish is very inexpensive and substantial comfort food made mostly of pantry and kitchen staples. Which also makes it a great last-minute meal. Rice and Chickpea EASY meal is also perfect for VEGANS looking for a nutritious and protein-packed meal.

 

One-Pot Spinach Rice with Chickpeas | Plant-Based | Easy One-Pot Vegan Recipes

Serves 4 – 6

 

2 Tablespoon Olive Oil, optional

1 Onion, diced

4 Garlic Cloves, minced

1 cup Carrots, cut on the bias

1 cup Celery, cut on the bias

1 cup Brown Rice, uncooked

1 ½ cup Strained tomatoes or Passata

4 cups Broth or Water, if using water add more seasonings of choice

1 – 15 oz Can Chickpeas, cooked

1/4 Teaspoon Red Pepper Flakes, Optional

Salt and Pepper to taste

8 oz Fresh Spinach

 

Garnish:

¼ cup Parsley, finely chopped

Juice of a Lemon, to taste

Drizzle of Olive oil

 

  1. In a sauté pan over medium-high heat, add olive oil, onions, and garlic. Cook until onions are soft.
  2. Add carrots and celery and cook for 2-3 minutes.
  3. Add rice and cook for a few minutes to toast the rice.
  4. Add tomato sauce and broth. Cover and occasionally stir until rice is cooked. (White Rice will take about 20 minutes and Brown Rice about 50 minutes.)
  5. Add chickpeas, red pepper, salt, pepper, and spinach. Stir until the spinach is all cooked down.
  6. When ready to serve, garnish with parsley, lemon wedge, and olive oil.

Best Italian Soup

There’s nothing better on a cold night than a hearty bowl of homemade soup. The classic combination of Sausage, Creamy White Cannellini Beans, and Escarole has never been so satisfying. This EASY Italian soup, typically known as Minestra alla Napoletana, is a quick, one-pot comforting soup that will become a family favorite. The sweetness from the Escarole, creaminess from the White Beans, and spiciness from the Sausage, this has all the classic Italian flavors for a warm and comforting meal.

 

Escarole, Sausage & White Bean Soup | Minestra alla Napoletana

Serves 4 – 6

 

2 Tablespoons Olive Oil (Only if you are using lean meat like Turkey or Chicken)

1 lb Italian Sausage (sweet or hot)

½ Onion, diced

4 Garlic Cloves, minced

2 – 4 Roma Tomatoes, diced or 1 – 15 oz can Tomatoes, diced

1 15 oz can White Beans (Cannellini), drained and rinsed

1 head Escarole, trimmed and cut into 2-inch pieces

3-4 cups Chicken Broth, depending on the desired thickness of the soup

½ tsp Red Pepper Flakes

½ stick Butter

½ cup Parmigiano Cheese, grated

2 Tablespoons Parsley, chopped

Salt and Pepper to taste

 

  1. Place olive oil (only if using a lean meat) in a stockpot and heat. Once the oil is hot, sauté Sausage until brown, about 7 – 10 minutes.
  2. Add Onions and Garlic and cook until garlic is almost golden in color, about 1 – 2 minutes.
  3. Add Tomatoes and cook for 1 minute.
  4. Add Beans and cook for 1 minute.
  5. Add Escarole and cook until wilted, about 2 minutes.
  6. Add Stock and Red Pepper Flakes and bring to a gentle boil.
  7. Turn off heat and finish the soup by adding in Butter, Cheese, and Parsley.
  8. Season with Salt and Pepper.
  9. Ladle soup in a bowl, sprinkle with additional Parsley, Cheese and drizzle a good quality Extra Virgin Olive Oil on top.

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.

EASY Cauliflower Tabbouleh Salad:
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 taste

1. 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 Pepper

1. Add all ingredients to a bowl and whisk to fully incorporate.

EASY Garbanzo Bean Stew | Plant-Based Recipe |1 DISH Makes 8 RECIPES

talian-Style Zucchini and Chickpea Sauté is a very colorful, hearty, classic Italian dish that features a variety of garden favorite veggies. Make this ONE recipe and recreate 7 NEW meals for the rest of the week!

QUICK and EASY Zucchini and Bean Sauté

1 Onion, diced

6 cloves Garlic, minced

1 large Red Bell Pepper, diced

3 medium Zucchini,

¼” slices and quartered

1 15-oz. can Chickpeas, rinsed and drained (1½ cups)

1 cup Marinara Sauce

1 teaspoon Oregano, dried

1 teaspoon Italian Seasoning, dried Salt and Pepper, to taste Garnish

8 leaves Basil, chiffonade

¼ cup Parsley, finely chopped Lemon

1. In a large sauté pan add a few tablespoons of olive oil. Then add onions and garlic. Sautee for a few minutes.

2. Add bell peppers, tomato sauce, oregano, and Italian seasoning and continue to cook for about 5 minutes

3. Add zucchini and chickpeas. Stir to fully incorporate. Cook for about 10 – 15 minutes or until zucchini is cooked to tender. Careful not to overcook zucchini so that it is not mushy.

4. Once cooked, remove from heat and garnish with fresh herbs and lemon juice Note: You can add liquid (water or broth) if you like it more broth-like. Or feels the dish is too dry

Easy Spring Time Pasta

EASY One-Pot Spring Time Pasta Dish beings the FRESH flavors of Spring Time with all the vibrant Spring vegetable colors. Great for a QUICK weeknight dinner.

Easy Spring Time Pasta

1 lb Fettucini pasta

5 Cups Water

2 teaspoons Salt

½ Purple onion, sliced

3 cloves Garlic, minced

2 Zucchini, ribbon slices

1 Carrot, ribbon slices

1 bunch Asparagus, cut in 3 inches on the bias

1 pint Baby Tomatoes

1 Cup Peas, frozen Sauce

1 Lemon, Juice and Zest, plus extra lemons for garnish

1 Tablespoons Butter

4 Leaves Fresh Basil, chiffonade

½ cup Parmesan cheese, grated, plus extra for garnish Salt and Pepper to taste

1. In a sauté pan with high sides, place fettuccini, water and salt. Cook over medium heat.

2. After 5 minutes of cooking, add sliced onions and chopped garlic and stir to incorporate.

3. At the 7-minute point of cooking, add zucchini ribbons, carrot ribbons, asparagus, baby tomatoes, and peas. Mix to incorporate and cover with lid. Continue cooking until pasta is fully cooked.

4. Remove from heat and add Lemon juice and zest, butter, basil, parmesan cheese, and any additional seasoning of salt and pepper.

5. Garnish with lemon slices and parmesan cheese.

EASY Crockpot Lemon Chicken

Slow-Cooked Lemon Chicken in a crockpot is the perfect meal to make in the morning and have it ready when you come home after a long day’s work. This Slow Cook makes the Chicken tender, and the lemon gives the chicken a great flavor. Add Couscous for a simple and tasty side dish.

4 – 6 Chicken Breast or Chicken Thighs

1 small Onion, sliced

2 cloves Garlic, minced

1 Lemon, Juice

2 Tablespoons Olive Oil

1 teaspoon Italian Herbs

1 teaspoon Salt

½ teaspoon Pepper

½ cup Couscous

¼ Water or Chicken Broth

2 Tablespoons Butter Parsley, garnish Lemon Slices, garnish

1. Place all the ingredients into the slow cooker and mix to thoroughly combine the seasoning.

2. Cover and cook on low for 5-6 hours or set to the appropriate cook time.

3. Optional, when chicken is cooked, put the chicken on a baking sheet and place in the oven on broil to brown the chicken for about 5 minutes depending on your oven.

4. In the crockpot, add Couscous, Water, and Butter. Mix to combine and cover and let sit until chicken is golden brown.

5. At this point, the chicken can rest in the crockpot to keep warm or serve immediately.

6. Garnish with Parsley and Lemons. Note: This recipe can be easily adapted to Instant Pot or Stock Pot over low heat on the stove.

How To Make Simple EASY Winter Hearty Lentil Soup | Mediterranean Healthy Dish

One of the things I love in the winter is a hearty bowl of hot soup. Lentil soup is one of the EASY winter hearty soups to make. All in one pot, simple and VERY budget-friendly as well as nutritious. Learning how to make Lentil Soup is an essential recipe to have in your recipe files.

Hardy Lentil Soup Recipe | One-Pot | Budget Friendly Yields 4-6 Servings

2 Tablespoons Olive Oil

1 Onion, small diced

1 Tablespoon Salt

2 Carrots, small diced

2 Celery, small diced

1 can (28 oz) diced tomatoes with Juice

1 cup Lentils, prewashed

4 cups broth, possible more

1 teaspoon Italian Seasoning

1 cup frozen peas Garlic Pepper Puree

1 Tablespoon Peppercorns

4 garlic cloves, minced

2 Tablespoons Olive Oil

1. In a Pestle, place Garlic and Peppercorns. Start to crush up Garlic and Peppercorns.

2. Add Olive Oil and continue to puree with Mortar and Pestle Soup Toppings Burrata, sliced Feta Cheese Avocados, sliced Green Onions, thinly sliced Fresh Parsley

1. In a stockpot over medium heat, add Olive Oil, Onion, and Salt. Sautee until onion is translucent.

2. Add Carrots and Celery and cook until soft.

3. Then add the broth of your choice and Italian seasoning. Start with 4 cups of Broth, then add more later if a more liquid soup is preferred. Also, add Lentils and Peppercorn Garlic Puree and mix until well combined. Cook for 30-40 minutes until Lentils are soft.

4. Once the soup is cooked, add frozen peas long enough to warm up.

5. Serve soup with toppings and don’t forget to add a drizzle of Extra Virgin Olive Oil!

Easy One Pot Lasagna Soup

Lasagna is considered an EASY favorite comfort dish but can take a few hours to make. This version of Lasagna is made soup style and takes 30 minutes to make but still has ALL the flavor of lasagna.

30 minute One Pot Lasagna Soup

1 lb Ground beef

1 Onion, finely diced

4 cloves Garlic, finely chopped

2 Tablespoons Tomato Paste

1 28-ounce can tomatoes, diced

3 cups Chicken Broth, possibly more if a brothier soup is desired

10 Lasagna Noodles, broken into pieces

1 teaspoon Oregano, dried

Salt and Pepper to taste

Garnish

Ricotta Cheese

Mozzarella, shredded

Parmesan Cheese, grated

1. In a stockpot over medium-high heat, add Ground Beef, Oregano, and Salt and Pepper and start to break up the meat as it begins to cook and brown.

2. Once Ground Beef has browned add Onions and Garlic and cook until Onions are translucent.

3. Add Tomato Paste, Diced Tomatoes, and Broth. Continue to cook over medium heat for 15 minutes.

4. Add Lasagna Noodles and continue to cook for 10-15 minutes until the Lasagna Noodles are cooked al dente. Add more Broth if Lasagna Noodles soak up too much liquid and you prefer it brothier.

5. To serve, place Lasagna Soup into a bowl and garnish with Ricotta, Mozzarella, and Parmesan Cheese.

EASY Best EVER Mac and Cheese Homemade | Comfort Food

The BEST and EASY comfort food ever, Mac and Cheese. It is the ULTIMATE winter comfort food. Loaded with lots of CHEESY goodness. As sure hit with the family!

Best EVER Mac And Cheese

1 pound Elbow Noodles, cooked and drained (save 1 cup pasta water)

3 Tablespoons Butter

3 Tablespoons Flour

4 cups Milk

4 ounces Sharp Cheddar Cheese, shredded

4 ounces Gruyere Cheese, shredded

½ cup Parmesan Cheese, grated

¼ cup Mascarpone Cheese

2 teaspoon Onion Powder

1 teaspoon salt

1/2 teaspoon white pepper

1. In a sauté pan, add butter and flour. Once butter is melted, cook the flour for about 1 minute.

2. Slowly add milk and continue to whisk until incorporated. Continue to cook over medium heat until milk thicken.

3. Add all the cheeses and whisk until all the cheese is melted.

4. Taste for salt and pepper.

5. Add cooked pasta, mix to evenly spread cheese mixture.

6. Serve and enjoy!

How To ROAST Root Veggies THE RIGHT WAY | EASY Side Dish

If you are looking to adding a side dish that is EFFORTLESS and SAVES YOU TIME, then you are going to want to try Roasting Root Vegetables. It is a great way to enhance their flavors by concentrating their natural sweetness and creating a crispy exterior with a tender interior.

How To ROAST Root Veggies THE RIGHT WAY | EASY Side Dish

Serves 6 – 8

2 Large Red Beets

2 Potatoes, Yukon Gold, or your choice

8 oz Baby Carrots

1 Large Onion

2 Garlic Cloves, minced

For garnish:

2 Teaspoons Capers, optional

¼ Cup Fresh Parsley, chopped

For the Dressing:

¼ Cup Olive Oil

2 Tablespoon Red Wine or Balsamic Vinegar

1 Tablespoon Honey (To make vegan, can substitute Maple Syrup)

2 Teaspoons Salt

1 teaspoon Pepper Preheat oven to 450 degrees

1. Wash and peel beets and potatoes. Cut into bite-size cubes and place in a bowl.

2. Cube onion and place in a bowl.

3. Slice carrots in half lengthwise and place them in a bowl.

4. In a separate cup, add all the ingredients for the dressing and mix to incorporate.

5. Add all the dressing to the vegetables and stir to evenly coat all the vegetables.

6. Place vegetables and capers on a cooking sheet.

7. Bake until fork tender about 1 hour, depending on cut size.

Note: If you are concerned with the vegetables getting too dried out, you can cover the sheet pan with foil during the last half hour of the cooking process so that there is not a lot of moisture in the dish.

8. Add chopped parsley and capers before serving. This dish can be served hot or at room temperature.

3 EASY Ways To Use Leftover Chicken | QUICK Dinners

Repurposing leftovers to create a new dinner is a great way to use what you have and turn it into a new meal with little effort and it changes up your meal routine.

Easy Chicken Roll-Ups

2 cups Chicken, shredded

6 lasagna noodles, cooked according to package directions

4 Tablespoons Butter

4 Tablespoons Flour

2 cups Milk

2 garlic cloves, minced

¼ cup Mascarpone cheese

½ cup Parmesan Cheese

1 Lemon, Zest and Juice

1 Tablespoon Freshly Parsley, chopped plus more for garnish Salt and Pepper to taste

Preheat oven to 350°

1. In a large skillet over medium heat, melt butter. Whisk in flour and cook for 1 minute.

2. Add garlic and cook until fragrant.

3. Add milk and whisking constantly to avoid lumps. Once the roux has thickened, reduce to a low simmer.

4. Stir in Mascarpone and Parmesan cheese. Continue to cook on low simmer until sauce thickens again.

5. Remove from heat and add lemon zest, juice and parsley.

6. Season with salt and pepper.

7. In a bowl, add shredded chicken and ½ of the cheese sauce. Mix until chicken is completely coated with cheese sauce.

8. In a baking dish, spoon a thin layer of sauce on the bottom. Set aside.

9. Place all the cooked lasagna noodles on the work surface. Evenly spread the chicken on each of the noodles leaving 2 inches free from chicken.

10. Roll each of the noodles and place seam side down in the baking dish.

11. Spoon the remaining sauce over each of the noodles.

12. Cover baking dish with foil and bake for 15 minutes. Uncover so that the top can brown and cook for an additional 10 minutes or until the center is heated.

13. Before serving, garnish with additional parmesan cheese and parsley.

—————

Chicken Soup with Ricotta Dumplings

2 Tablespoons Olive oil

1 Onion, chopped

2 Garlic Cloves, chopped

2 cups Carrots, diced

2 cups Celery stalks, thinly sliced

4 cups Broth of your choice (Beef, Chicken, or Vegetable) Ricotta Dumplings

½ cup Ricotta Cheese

1 Egg Yolk

2 Tablespoons Parmesan Cheese

¼ cup Flour

1 teaspoon Parsley, finely chopped

½ teaspoon Salt

¼ teaspoon Pepper

¼ teaspoon Baking Powder

2 cups Chicken, Shredded Garnish Parsley, chopped Lemon wedge

1. In a stockpot, add olive oil, onions, garlic and teaspoon salt. Sautee while prepping other vegetables.

2. Once chopped, add carrots, and celery. Sauté for about 5 minutes.

3. Add broth and bring to a low boil. While waiting for the soup to come to a boil, prepare the Ricotta Dumpling mixture.

4. To make the Ricotta Dumpling, place all the ingredients in a bowl and mix until well combined. Set aside until ready.

5. Add shredded chicken so that it can begin to warm up.

6. Using a spring-loaded scoop, scoop out ricotta mixture and add to the hot broth. Make sure it is not a roaring boil or it will break up the dumplings.

7. As the Ricotta dumplings are ready, they will float to the top.

8. When ready to serve, scoop soup into a bowl and garnish with fresh parsley and a lemon wedge.

————

Chicken and Dumplings

2 Tablespoons Olive oil

1 Onion, chopped

2 Garlic Cloves, chopped

2 cups Carrots, diced

2 cups Celery stalks, thinly sliced

1 cup Mushrooms, finely diced

1 cup Peas

2 cups Chicken, shredded

¼ cup Parsley, finely chopped Sauce

3 cups Broth of your choice (Beef, Chicken, or Vegetable)

4 Tablespoons Butter

4 Tablespoons Flour

½ teaspoon Salt

2 cups Milk Ricotta Dumplings

1 cup Ricotta Cheese

1 Egg

¼ cup Parmesan Cheese

½ cup Flour

2 teaspoon Parsley, finely chopped

1 teaspoon Salt

½ teaspoon Pepper

½ teaspoon Baking Powder

Preheat oven 350 degrees.

1. In a sauté pan, add olive oil, onions, and garlic. Sautee while prepping other vegetables.

2. Once chopped, add carrots, celery, and mushrooms. Sauté for about 5 minutes.

3. Add chicken, peas and parsley. Stir until well combined.

4. Place mixture in a baking dish.

5. To prepare the sauce, in a pot over medium heat, add butter and once melted add flour and cook for 1 minute.

6. Add broth and whisking constantly to avoid lumps. Once the roux has thickened remove from heat and pour over chicken and vegetables in the baking dish.

7. To make the Ricotta Dumpling, place all the ingredients in a bowl and mix until well combined.

8. Using a spring-loaded scoop, scoop out ricotta mixture on top of the chicken and vegetables in the baking dish. Evenly dollop the dumplings until all the mixture is used.

9. Place in oven and cook for 30 minutes or until the mixture is bubbling and dumplings are golden brown.

10. When ready to serve, garnish with fresh parsley.

EASY Tomato Soup | Homemade Tomato Soup | EASY HEALTHY RECIPE

EASY Homemade Tomato Soup with the addition of Grilled Cheese Croutons makes this the ULTIMATE COMFORT SOUP. This is the EASIEST EVER Homemade Tomato Soup recipe that you will make. It is packed with a lot of FLAVOR from the Tomatoes and FRESHNESS from the Fresh Basil. Making this the ULTIMATE Tomato Soup with ULTIMATE Grilled Cheese.

Tomato Soup with Grilled Cheese Croutons

Serves 4

2 Tablespoon Olive Oil

1 Onion, finely diced

2 cloves Garlic, minced

2 Carrots, finely diced

3 Celery, finely diced

1 28 ounce can of Whole Tomatoes, with the juice

½ teaspoon Italian Seasoning

2 cups Broth, any flavor of choice

¼ cup Butter

¼ cup Flour

½ cup Parmesan Cheese, freshly grated Salt and Pepper, to taste

¼ cup Fresh Basil, chiffonade, or 1 teaspoon Pesto

1. In a large stockpot over medium-high heat, add Olive Oil. Once hot, add onions and garlic and sauté for a minute.

2. Then add carrots, and celery and sauté for a few minutes.

3. Add Whole Tomatoes and Italian Seasoning and slightly break up the Whole Tomatoes using a stirring utensil.

4. After 5 minutes of cooking, add Broth and cook for 10 minutes over medium-low heat.

5. Using a blender, add the Tomato Soup and puree until smooth. You might need to do this in batches if the blender is not large enough.

Note: Be careful when blending as the hot content may slash and burn you. Ensure that the plug to the lid is not on and use a towel to cover the hole instead.

6. Before returning tomato soup to the pot, make a roux by adding the butter and flour. Cook this for about 1 minute after the butter has melted. This will give the Tomato Soup a creaminess texture.

7. Add pureed Tomato Soup to the roux in the soup pot and continue to cook for a few minutes.

8. Add Parmesan Cheese and Salt and Pepper to taste. Set aside until ready to serve.

9. When ready to serve soup, add Tomato Soup to a bowl, garnish with Fresh Basil, and several Grilled Cheese Croutons.

Grill Cheese Croutons or 2 Grilled Cheese Sandwiches

4 Slices of Bread

2 slices of Cheese, ¼” thick, I used Munster cheese Butter softened

Parmesan Cheese, grated

1. Place a medium-size skillet over medium heat to start warming the skillet.

2. Butter one side of all the bread slices and add grated parmesan cheese on top of the buttered slices.

3. Place the buttered side of 2 slices of bread on the hot pan. Add a slice of cheese on top of each slice of bread. Then add the other buttered slice of bread on top of the cheese with the butter side up.

4. Continue to cook each side of the buttered bread until both sides are golden brown.

5. Remove from hot skillet and let grilled cheese cool for a few minutes before cutting into crouton size shape.

Quarantine EASY Chicken And Orzo

EASY Chicken And Orzo is a great meal when you want to get dinner on the table in 30 minutes. Most of the ingredients are PANTRY and FRIDGE STAPLES. You are going to LOVE how QUICK and EASY this dish comes together. Very Healthy and Hearty and Perfectly Paired with a CUCUMBER SALAD.

EASY Mediterranean Creamy Chicken and Orzo

Serves 4-6

4-6 Chicken Thighs

1 medium Onion, diced

4 cloves of Garlic, Minced

2 Bell Pepper, Diced

1 14oz can Artichoke Hearted, drained

½ cup Kalamata Olives, chopped

1 Tablespoons Capers

1 cup Orzo, uncooked

2 ½ Cups Broth

1/3 cup Mascarpone Salt and Pepper, to taste Parsley, for garnish

1. In a deep sauté pan, add a few tablespoons of olive oil

2. Once the pan is hot, add seasoned chicken cook and cook until golden brown on both sides. Then set aside. Do not worry if not completely cooked as we will add it back to the pan later.

3. Add onions, garlic, bell peppers, and sauté.

4. Add orzo and toast for a minute

5. Add artichokes, olives, capers, and broth. Stir ingredients to evenly incorporate.

6. Place chicken on top of vegetables. Cover and cook for 15 minutes.

7. After 15 minutes, add mascarpone and stir to evenly spread mascarpone. Continue cooking uncovered until chicken has an internal temperature of 165 degrees.

8. When ready to serve, add parsley and Cucumber Salad from the video.

OVEN BAKED Eggplant Zucchini Tomatoes | SIDE DISH

EASY OVEN BAKED Eggplant Zucchini Tomatoes is a perfect SIDE DISH to accompany any meal as well as be the main meal. Eggplant Zucchini Tomatoes is an EASY way to not only use up garden veggies but an EASY and HEALTHY way to eat more veggies. It is the PERFECT SIDE DISH that is not only fresh, healthy but packed with A LOT OF FLAVOR.

OVEN-BAKED Eggplant Zucchini Tomatoes | SIDE DISH

+ Bonus Recipe

2 Zucchini, sliced

2 Japanese Eggplant, sliced

3-4 Roma Tomatoes, sliced

1 Onion, sliced

2 Tablespoons olive oil

1 teaspoon Italian Herbs

¼ teaspoon Salt or to taste

1/8 teaspoon Pepper or to taste

Grated Parmesan cheese, garnish

Preheat oven to 350

1. Using a mandolin or a knife, slice the tomato, zucchini, eggplant, and onion into 1/4 inch thick round slices.

2. In a round baking dish, layer each of the round slices side by side, alternating each vegetable, in a circular pattern. Tomato, eggplant, zucchini, onion, and repeat. When the outer circle is complete, repeat the pattern on the inner circle and continue until the baking dish is filled with the vegetables.

3. Before placing the baking dish into the oven, drizzle olive oil, salt and pepper over the entire dish.

4. Bake for 25-30 minutes until vegetables are slightly tender.

5. Before serving drizzle with a little bit more olive oil and grated parmesan cheese.

WATCH VIDEO FOR BONUS RECIPE USING LEFTOVER VEGGIES

Easy Squash Risotto | Under 30 Minutes

EASY Butternut Squash RISOTTO, is an Italian rice dish that is creamy, delicious and EASY to make. It only takes 18 minutes once you start adding the liquid. You will feel like you are eating at a fancy restaurant. The only thing EASY RISOTTO requires is 18 minutes of patience.

Butternut Squash Risotto

Serves 4 – 6

2 tablespoons butter, plus 2 tablespoons

2 shallots, minced – about ½ cup

1 butternut squash, peeled, seeded, and cut into 1/2-inch chunks

1 cup Arborio rice

1/2 cup dry white wine

6 cups chicken stock

1/3 cup grated Parmesan cheese, plus more for garnish

1 tablespoon chopped fresh sage, plus more for garnish Salt and pepper

1. Heat butter in a saucepan over medium heat.

2. Add the shallots and sauté until soft.

3. Add cubed squash; season with salt and pepper. Cook, stirring often, about 5 minutes.

4. Add the Arborio rice and stir until it is coated with butter, about 1 to 2 minutes.

5. Add wine; cook until almost all liquid has evaporated.

6. Reduce heat to medium-low; add hot stock 1 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Cook, stirring, until almost all liquid is absorbed before adding the next cup.

7. Once the risotto is ready, add the remaining butter, parmesan cheese, sage and salt and pepper to taste.

EASY Chicken Potatoes Tomatoes and Rice ONE POT EASY Dinner

EASY Chicken Potatoes Tomatoes and Rice ONE POT DINNER makes for an EASY MEAL. It is comfort food at its best! This EASY ONE POT MEAL makes for a hearty meal with the assortment of Chicken, Potatoes, Tomatoes, and Rice. A little bit of everything for everyone. Plus, for you, it is a time saver as everything goes into one dish which means easy cleanup. And this will simplify your weeknight dinners as this can be made ahead of time and popped in the oven when you get home.

Chicken with Rice-Stuffed Tomatoes and Potatoes

Serve 4

4 Chicken Thighs

4 Large Tomatoes

1 cup Rice

½ small Onion, finely diced

½ cup Parmesan Cheese

¼ cup Parsley, chopped

1 teaspoon Salt

½ teaspoon Pepper

4 Potatoes, diced

½ small Onion, diced

3 Clove Garlic, minced

2 Tablespoons Olive Oil

1 Tablespoon Italian Seasoning Salt & Pepper

Preheat oven 350 degrees

1. Prepare Tomatoes: Cut tops of tomatoes and set aside. Using a spoon, scoop out as much of the tomato flesh into a bowl without breaking the skin. Sprinkle salt inside all tomatoes.

2. Puree the tomato flesh until smooth. Add rice, onions, parmesan cheese parsley, salt, and pepper to taste. Let sit for 1 hour.

Note: If you don’t want to let the rice sit for 1 hour in tomato liquid, the rice can be placed immediately in the tomato cavity, but the total cooking time will take an extra 30 minutes.

3. In a 9” x 13” baking dish, add Chicken Thighs, Potatoes, Onions, Garlic, Olive Oil, Italian Seasoning, Salt and Pepper and toss to coat.

4. Place a hollowed-out tomato in each corner of the baking dish. Surround the potatoes around the tomatoes and place the chicken in the middle of the baking dish.

5. Take the rice soaked in tomato juice and fill each of the tomatoes until there is no more filling left. Place the tops of the tomatoes back on top of each tomato.

6. Place in oven and bake for 45 – 60 minutes or until rice is completely cooked.

EASY And Delicious CHEESE STUFFED Chicken Breast | EASY Dinner

EASY and Delicious Cheese Stuffed Chicken Breast makes for an EASY DINNER. This Stuffed Chicken elevates your typical dinner to the next level! This incredibly delicious EASY DINNER recipe is amazingly easy to prepare. It is prepared in ONE PAN and I added Butternut Squash as a side dish making this ONE PAN dish a COMPLETE MEAL. It is one of my family favorites.

Mushroom & Cheese Stuffed Chicken with Butternut Squash Side Dish

4 Chicken Breasts, with pocket slit

2 tbsp Olive Oil

½ medium Onion, finely diced

2 Garlic cloves, minced

2 cups Mushrooms, finely diced

4 Artichoke Hearts, finely diced

2 Tablespoons Sundried Tomatoes, finely diced

½ cup Mozzarella Cheese, grated

½ cup Feta Cheese, at room temperature Salt and pepper to taste

1 Butternut Squash, cubed

3 sprigs Fresh Thyme

1. In a skillet, add Olive Oil and sauté Onion and Garlic until onions are translucent.

2. Add Mushrooms, Artichokes Hearts, and Sundried Tomatoes and cook, stirring occasionally, until mushrooms release their moisture, about 5 minutes.

3. While the filling is cooking, prepare chicken. Using a knife to cut a slit into the thickest part of each chicken breast to create a small pocket. Season the chicken with salt and pepper outside and inside the cavity.

4. Once the filling is cooked, add cheeses and fill each of the chicken breasts with as much filling as possible. Use toothpicks to seal the pockets and hold the filling in.

5. In the same skillet, add a couple of Tablespoons of Olive Oil and place chicken breast in skillet to brown. Once the first side is golden brown, flip each of the breasts to brown the other side.

6. At this point, the butternut squash can be place all around the chicken, add thyme sprigs, ¼ cup of water and place a lid on skillet.

7. Continue to cook until the chicken reaches an internal temperature of 165ºF

8. Enjoy!

EASY Mediterranean Vegetable Bean SOUP

EASY Mediterranean Vegetable Bean Soup is perfect as we are approaching the fall season. This EASY soup is a great way to use some pantry staples as well as basic vegetables. EASY Mediterranean Vegetable Bean Soup is budget-friendly, it is packed with tones of FLAVOR!

Tuscan Vegetable Soup

Serves: 6 servings (1 1/2 cups each)

1 (15-ounce) can cannellini beans, drained and rinsed

1 tablespoon olive oil

1/2 large onion, diced

2 carrots, diced

2 stalks celery, diced

1 small zucchini, diced

1 clove garlic, minced

1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)

2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)

32 oz chicken broth or vegetable broth or water

1 (14.5-ounce) can diced tomatoes, smash tomatoes

2 cups baby spinach leaves, chopped

1/3 cup freshly grated Parmesan, optional salt & pepper

1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

2. Heat the oil in a large soup pot over medium-high heat.

3. One at a time, add the onion, carrots, celery, zucchini, garlic, thyme and sage.

4. Cook stirring occasionally until the vegetables are tender, about 5 minutes.

5. Add the broth (or water) and tomatoes with the juice and bring to a boil.

6. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

7. Serve topped with Parmesan if desired.

BEST Caramelized Carrots and Marsala SIDE DISH

Caramelized Carrots and Marsala makes for a great side dish. This an easy side dish recipe. The Caramelized carrots have the perfect amount of sweetness with the rich flavor of the Marsala Sauce. Great for any weeknight dinner as well as adding to the holiday table as a new side dish!

Best Caramelized Carrots and Marsala Side Dish

Serves 4

6 tbsp Butter

1 lb Carrots

3 tbsp Brown Sugar

3/4 cup Marsala Wine

1. Place butter in the skillet and melt.

2. Once melted, add sliced carrots and cook for 5 minutes

3. Add brown sugar and wine to carrots.

4. Continue to simmer until carrots are cooked and liquid is evaporated and clear in color.

5. Add salt and pepper to taste.

Easy Zucchini Quiche Recipe

EASY Zucchini Quiche recipe is perfect for breakfast or brunch, plus perfect for lunch leftover. This Zucchini Quiche is creamy and healthy with lots of zucchini. This can also be made with or without a pie crust.

Pie Crust pre-made or video link

Filling

2 Zucchini, sliced

1 Tomato, sliced

5 slices Mozzarella Cheese

1 cup Heavy Cream

4 Eggs

¼ cup Parmesan

¼ teaspoon Italian Herbs

½ teaspoon Salt

¼ teaspoon Pepper

Preheat oven 350 degrees

1. In a bowl, add heavy cream, eggs, parmesan cheese, salt and pepper and mix until thoroughly combined. Set aside.

2. In a pie dish, place the pie crust and form the dough to fit inside the pie dish.

3. Place a single layer of sliced mozzarella cheese to cover the bottom of the pie.

4. Place a single layer of sliced tomatoes. Sprinkle salt evenly over salts and Italian herbs.

5. Layer the sliced zucchini in an overlapping, side by side circular pattern creating an outer layer and then and inner layer.

6. Pour the egg-cream mixture over all the zucchini.

7. Add additional grated parmesan cheese all over the top.

8. Place in the oven for 50 – 60 minutes or until the center is set and no longer giggly.

9. Let cool for 10 – 15 minutes before cutting.

EASY Italian Chicken MEATBALLS with Zucchini Tomatoes

Easy Italian Chicken Meatballs with Zucchini Tomatoes is a quick and easy dinner to make. The Chicken Meatballs are moist and juicy pairing with the garden vegetables of zucchini and tomatoes. Finishing the dish off with a burst of freshness with fresh lemon juice and parsley. The bonus of easy clean up as it is all baked in the oven on a sheet pan.

EASY Chicken Meatballs

Meatball Ingredients 1 lb Chicken, ground

1 Egg

½ cup Parmesan cheese

½ cup Bread, cubed

¼ cup Water

¼ cup Parsley, chopped

1 Garlic clove, chopped

1 teaspoon Oregano, dried

½ teaspoon Salt

¼ teaspoon Pepper

Vegetable Ingredients

4 Zucchini

4 Tomatoes

1 Purple onion

1 Garlic clove, chopped

2 Tablespoons Olive Oil

1 teaspoon Oregano, dried

½ teaspoon Salt

¼ teaspoon Pepper

Garnish

Parsley, rough chop

Lemon, cut into wedges

Olive Oil

Preheat oven 350 degrees

1. In a large bowl, add cut up vegetables, seasoning, toss in olive oil and set aside.

2. In another large bowl add all the meatball ingredients and mix until incorporated.

3. Take a small amount of meat and shape into a ball and place on a rimmed baking sheet.

Note: If you find that the meat is sticking to your hand you can either wet your hands with water or coat your hands in olive oil.

4. Once all the meatballs are all rolled out onto the baking sheet, surround the vegetables around all the meatballs.

5. Place vegetables and meatballs in the oven for 30 – 40 minutes or until the meatball reach an internal temperature of 165 degrees.

6. Place cooked meatballs and vegetables on a platter. Drizzle with a bit of olive oil, squeeze of lemon juice, and garnish with fresh parsley.

Chicken and Chickpea Salad | Quick and Easy

This bright and flavorful Mediterranean inspired dish, Chicken and Chickpea Salad are perfect for a quick dinner or a hearty lunch. A quick and easy, protein-vegetable packed salad that is great to meal prep and customize throughout the week. Excellent for the days you don’t want to turn on the stove!

Chicken and Chickpea Salad

Serves 4 – 6

Lettuce of choice

4 Chicken Breasts, Cooked, cooled and sliced

2 cans Chickpeas, rinsed

1 English cucumber, cubed

Cherry Tomatoes

1 Jar of Roasted Peppers, sliced

Purple Onion, thinly sliced

4 Tablespoons Olive Oil

2 Garlic cloves, crushed

1 teaspoon Paprika

1 teaspoon Salt

½ teaspoon Pepper Feta Cheese, for garnish Parsley, for garnish

1. In a large bowl, add Olive Oil, Crushed Garlic, Paprika, Salt and Pepper. Whisk to incorporate.

2. Add chickpeas. Cucumber, Tomatoes Roasted Peppers and Purple Onion to large bowl and toss to fully coat the dressing over all the ingredients.

Build Salad

1. Place a Bed of Greens.

2. Spoon over Chickpea Vegetables.

3. Add sliced Chicken Breast.

4. Garnish with Feta Cheese and Parsley.

Chicken Marsala with Mushrooms | 30-Minute Meal | Easy Weeknight Dinner

Classic Chicken Marsala is an Italian-American dish with tender chicken and mushrooms in a rich Marsala sauce. A classic irresistible restaurant-style dish, Italian Chicken Marsala with mushrooms is easy to make at home. This one-pan Classic Italian Chicken and Marsala with Mushroom dinner cooks up in less than 30 minutes. Classic Italian Chicken and Marsala with Mushrooms can be served alone, over fettuccine, polenta, or potatoes.

Classic Italian Chicken Marsala with Mushrooms

Yields 2-4 servings

1 lb Chicken Breast or Boneless Skinless Thighs

¼ cup Flour or Cornstarch or a gluten-free option

¼ cup Olive Oil

1 teaspoon Salt

½ teaspoon Pepper

½ lb Mushrooms

2 tbsp Butter

1 cup Chicken Broth

1/2 cup Marsala Wine, dry

2 cloves Garlic Parsley for garnish

Salt and Pepper

1. Combine flour, salt, and pepper on a large shallow plate. Coat both sides of each chicken breast in seasoned flour, tapping off excess flour and set aside. Save leftover flour for the sauce.

2. Place a large skillet over medium-high heat. Once the skillet is warm, add olive oil and wait for the oil to become shimmery.

3. Add chicken to hot skillet and cook until lightly browned on both sides. Remove chicken from skillet and set on a plate to keep warm.

4. Place butter in the same skillet. Once melted, add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown.

5. Place finely chopped garlic and sauté until garlic is lightly brown and fragrant.

6. Remove skillet from heat to add wine and half of the chicken broth. Return skillet to heat. *This is a good safety measure to remove from a flame when cooking with alcohol.

7. Add 2 tablespoons of the leftover flour to the remaining half of chicken broth, mix well to incorporate, remove any lumps and add to skillet. If the sauce is too thin, add another tablespoon of flour to ¼ cup of liquid, of choice, at a time until desired thickness. If the sauce is too thick, add ¼ cup of liquid of choice until desired texture.

8. Place chicken back in the skillet to warm up and for the sauce to thicken. Add a few tablespoons of chopped parsley and taste for seasoning. Once the chicken is heated through and the sauce has thickened, remove from heat, plate and serve. Additional chopped parsley can be added for additional garnish.

Note: As an alternative way to serve this dish, you could cook the chicken breast whole and place it on top of fettuccini noodles. You will have to make double the amount of sauce for this.

Pasta all’ Amatriciana | Pantry Staples | Dinner Hero

Pasta all’ Amatriciana

Serves 4 – 6

3 ounces pancetta (about ½ inch thick if cutting from the round), finely chopped

8 garlic cloves, thinly sliced

1/2 teaspoon red pepper flakes

1 14½-ounce can whole peeled tomatoes

1-ounce parmesan cheese, grated

2-3 Tablespoons Olive Oil

1-pound spaghetti Salt and pepper, to taste

1. In a sauté pan over medium heat, add the pancetta and cook until golden-brown and crisp. Once cooked, using a slotted spoon, transfer pancetta onto a paper towel-lined plate and set aside.

2. Return the sauté pan to medium heat and add the garlic and cook, stirring often, until light golden brown.

3. Add red pepper flakes and cook until fragrant, about 30 seconds.

4. Add tomatoes and begin to break up the tomatoes into small pieces. Cook the tomato sauce for 5 – 7 minutes until most of the liquid is absorbed.

5. Meanwhile, in a large pot, bring 2 quarts of water and 2 tablespoons of salt to a boil. Stir in spaghetti and continue to cook stirring often until shy of al dente, about 9 minutes depending on the brand of spaghetti. Once pasta is cooked, reserve 1 ½ cups of pasta water and strain spaghetti.

6. In sauté pan, add spaghetti and pasta water. Continue to toss the spaghetti in the sauce to coat spaghetti and continue cooking pasta for 5-6 minutes or until all the pasta water is absorbed and pasta is cooked. Add parmesan cheese. Olive oil and Pancetta to spaghetti and evenly distribute. Season with salt, pepper.

7. To serve, garnish with parmesan cheese, and drizzle with olive oil.

Note: Traditionally this dish is made with Guanciale and Pecorino cheese. For the simplicity of Pantry COVID cooking, we are using Pancetta and Parmesan cheese.

Pantry Staple Pasta and Lentil Recipe – Quarantine Cooking

This Pantry Pasta and Lentils Recipe is the perfect Italian comfort food. Serve this hearty meal with crusty bread and a side salad and you will be tonight’s dinner hero!

Pantry Staple Pasta and Lentil Recipe

Serves 4 – 6

4 Slices of Bacon, Thinly Sliced

1 Onion, Diced

3 Cloves of Garlic, Crushed

6 Stalks of Celery with Tops, If Possible

——–

1 Cup Lentils, Rinsed

3 Cups Water

1 Teaspoon Salt

——–

8 Oz Spaghetti, Cut Into 2-3 Inch Pieces

3 Cups Water

½ Teaspoon Salt

———

½ Cup Parmesan Cheese

2 Tablespoons Butter

Olive Oil

Salt & Pepper, To Taste

1. In a deep-sided sauté pan, add bacon and sauté for a few minutes until cooked. If bacon does not have a lot of fat, add 2 tablespoons of olive oil.

2. Add onions, garlic, and celery to sauté pan and continue to cook until onions are translucent.

3. Add lentils, water, and salt to sauté pan and continue to cook covered for 25-30 minutes or until the lentils are soft.

4. When lentils are cooked, add cut spaghetti, water, and salt. Continue to cook uncovered for 10-15 minutes depending on the cooking time for the spaghetti, occasionally stirring,

5. Once cooked, finish the pasta with butter and parmesan cheese

6. When plating spaghetti, add a drizzle of olive oil and garnish with chopped celery tops.

Note: Broth can be used instead of water. If no Celery tops, parsley can be substituted

Chickpea alla Puttanesca

A one-pot, quick and easy Puttanesca dish that is perfect for a hearty family dinner. This puttanesca is low carb as chickpeas are used in place of pasta. It is a filling Chickpea Puttanesca dish that is loaded with protein and fiber. This dish makes for perfect leftovers. Chickpea alla Puttanesca also makes for the perfect side dish to chicken breast.

Chickpea alla Puttanesca

Serves 6

2 Tablespoons of Oil

1 Yellow Onion, sliced

3 Garlic Cloves, Minced

5-6 Anchovy Fillets

1 Tablespoon Tomato Paste

1-28-Oz Can Diced Tomatoes

2-15-Oz Cans Chickpeas, rinsed and drained

1-16 oz Jar Marinated Artichoke Hearts

1 Cup Kalamata Olives

½ Cup Sun Dried Tomatoes

4 Tablespoons Capers

1 teaspoon Thyme, dried

1 teaspoon Oregano, dried

1/2 teaspoon Red Pepper Flakes

Salt And Pepper To Taste

¼ cup Fresh Parsley, Chopped

1 Juice of Lemon, plus extra lemons for garnish

1. In a sauté pan, heat the oil over medium-high heat. Once hot, add the onion and garlic. Cook until they begin to soften.

2. Add anchovies and tomato paste and cook for 1 minute.

3. Add tomatoes, chickpeas, artichoke hearts, Kalamata olives, sundried tomatoes, capers, thyme, oregano, red peppers and salt and pepper to taste.

4. Once sauce comes to a boil, reduce heat to medium-low and cover sauté pan with a lid. Cook and stirring occasionally, until the sauce reduces slightly, about 5 to 10 minutes.

5. Stir in the parsley, lemon juice and season with salt and pepper to taste.

6. Serve immediately with a lemon wedge.

Comfort Soup on a Budget – Poor Man’s Country Style Soup

Poor Man’s Country Style Comfort Soup is a very flavorful comforting soup, also referred to as Minestra di Campagna or Minestrone from the region of Campagna Italy. Don’t let the Poor Man in the title fool you. This Country Style Comfort Soup is simple and easy to make, great if you are on a budget and very filling for a quick night meal or family dinner. This Poor Man’s Country Style Soup is great as a meal in itself.

Minestra di Campagna – Poor Man’s Country Style Soup
Serves 4

1 cup dried white beans (Great Northern or Cannelli) Soaked overnight in enough cold water to cover beans by 4 inches.
Or 2 cups of canned beans, drained and rinsed

6 slices of pancetta, chopped (Bacon can be substituted)
1 large onion, finely chopped
1 carrot, peeled, finely chopped
2 celery stalks, finely chopped
½ head of cabbage, cut into 1-inch squares
2 cups of beans
8 cups water
Freshly grated Parmesan cheese
Extra-virgin olive oil
Salt and pepper to taste

1. Coat the bottom of a large pot with the olive oil.
2. Add pancetta, onion and garlic and sauté until the onion starts to sweat.
3. Add the carrots, celery and cabbage and continue to sauté about 5 minutes.
4. Add 8 cups of water and bring to a boil and continue to cook about 30 minutes.
5. Partially cover pot, reduce heat and simmer until beans are tender, stirring occasionally, about 1 hour.
6. Season with salt and pepper.

Minestra alla Napoletana | Escarole, Sausage & White Bean Soup

This quick, easy, and hearty one-pot comforting soup will become a family favorite. The sweetness from the Escarole, creaminess from the white beans, and spiciness from the sausage, this has all the classic Italian flavors for a warm and comforting meal.

Minestra alla Napoletana | Escarole, Sausage & White Bean Soup

Serves 5 – 6

1 tsp olive oil

1 lb Italian sausage (sweet or hot)

4 large Garlic Cloves, minced

1 head Escarole, trimmed and cut into 2-inch pieces

3 cups White Beans (canned is ok – about 2 cans)

4 cups Chicken Stock

½ stick Butter

½ cup Parmigiano Cheese, grated

2 Roma Tomatoes, diced (or canned about 1 cup)

2 tbsp Parsley, chopped

½ tsp Red Pepper Flakes, optional

1. Place olive oil in a stockpot and heat. Once oil is hot, sauté sausage until brown.

2. Add garlic and onion and continue until onion translucent.

3. Add escarole and cook until wilted, about 2 minutes.

4. Add beans and tomatoes and cook for 1 minute.

5. Add stock, cover and bring to a gentle boil.

6. Once escarole has all cooked down, stir in butter, cheese, and parsley. Continue cooking until butter has melted.

7. Season with salt and pepper.

8. Ladle stew in a bowl, sprinkle with parsley, cheese and drizzle a good quality olive oil on top.

Fluffy Eggs with a Secret Ingredient

The perfect fluffy scrambled eggs start with my secret ingredient. This has been a game-changer for me in making scrambled eggs soft and creamy, not firm, tough and dry. You will not believe how simple this step is. No water or milk needed. You will be adding this best kept secret ingredient every time you make scrambled eggs.

Fluffy Eggs with a Secret Ingredient

6 Eggs

1-2 T Butter

1 tsp Cornstarch

½ tsp water

Salt & Pepper, as desired

Garnish

Fresh Parsley, chopped

1. In a saute pan over medium heat, add butter or olive oil.

2. While saute pan is heating up, in a bowl, add cornstarch and water and mix until cornstarch is dissolved.

3. Add eggs, salt and pepper, and scramble until all the egg yolks are broken up and well incorporated with the cornstarch.

4. Once the butter is melted and saute pan is hot, add eggs all at once.

5. Let eggs sit for a bit in the hot pan until the edges start to form.

6. Once the eggs begin to form, start to bring the eggs in the middle, working your way around the pan.

7. Once the eggs look almost cook, remove from the pan and continue to stir until all eggs are evenly cooked. Careful not to overcook or the eggs will become firm.

8. Option, garnish with fresh parsley and serve.

Mini Meatball Vegetable Soup Recipe

This hearty, delicious soup consists of simple ingredients and takes less than 30 minutes to make. What makes this dish so easy is that you don’t have to brown the tiny meatballs beforehand; they cook in the broth giving lots of flavor and saving you time. Pairs perfect with a loaf of fresh bread.

Mini Meatball Vegetable Soup Recipe

2 Tablespoons Olive oil

1 Onion, chopped

2 Garlic Cloves, chopped

2 cups Carrots, diced

5-6 Celery stalks, thinly sliced

2 Potatoes, diced

4 cups Broth of your choice (Beef, Chicken, or Vegetable)

Meatballs

1 pound of ground meat of your choice (Beef, Turkey, Chicken, etc.)

1 teaspoon Salt

½ teaspoon Pepper

1 teaspoon Oregano

½ teaspoon Garlic powder or 1 fresh garlic clove minced

1/3 cup Panko Bread Crumbs

¼ cup Parmesan cheese, grated

Garnish

Parsley, chopped

Lemon wedge

1. In a stockpot, add olive oil, onions, garlic and teaspoon salt. Sautee while prepping other vegetables.

2. Once chopped, add carrots, celery, and potatoes. Sauté for about 5 minutes.

3. Add broth and bring to a low boil. While waiting for the soup to come to a boil, prepare the meatball mixture.

4. Once the soup is hot, meatballs can be added all at once or one at a time as rolled. Make sure it is not a high boil. Do not meatballs to break apart.

5. When ready to serve, garnish with fresh parsley and a lemon wedge.

ROASTED BEETS, CARROTS & SWEET POTATOES

This is the perfect side dish to accompany your holiday meals because it is easy, versatile and that works with any main dish. During the holiday season when we are all bringing dishes for potlucks, this is my go to dish because it is so easy to make and I get many requests for the recipe. These vegetables are so hearty that sometimes I even serve is as a main meal. If I have any leftovers, I will have them for breakfast; add a couple eggs, some cheese and I have just repurposed my leftovers for a scrumptious omelet. When making this dish, keep in mind that you can use any root vegetable and in whatever quantities you want. It is a very forgiving recipe.

Serves 6 – 8
Cooking: 50 – 70 min, depending on cut size

3 Large Red Beets
2 Potatoes of your choice
8 oz Baby Carrots
1 Large Onion
2 Garlic Cloves, minced
2 Teaspoons Capers, optional
1/4 Cup Chopped Fresh Parsley, for garnish

For the Dressing:
1/4 Cup Olive Oil
2 Tablespoon Red Wine Vinegar
1 Tablespoon Honey (To make vegan, can substitute for Maple Syrup)
2 Teaspoons Salt
1 teaspoon Pepper

Preheat oven to 350 degrees
1. Wash and peel beets and potatoes. Cut into bite-size cubes and place in a bowl.
2. Cube onion and place in a bowl.
3. Slice carrots in half lengthwise and place in a bowl.
4. In a separate cup, add all the ingredients for the dressing and mix to incorporate.
5. Add all the dressing on the vegetables and stir to evenly coat all of the vegetables.
6. Place vegetables and capers on a cooking sheet.
7. Bake until fork tender 1 to 1 1/2 hours, depending on cut size. Note: If you are concerned with the vegetables getting to dried out, you can cover the sheet pan with foil during the last half hour of the cooking process so that there is not a lot of moisture in the dish.
8. Serve hot or at room temperature.

How to Make the Creamiest Polenta

Polenta is a staple in my home. It is so simple to make that whenever I need a quick side meal, I can make this recipe in minutes. The wonderful thing about Polenta is the versatility. I use it to complement my meal as a side dish, add to leftovers when there are not enough leftovers to make a meal and I have even made polenta as a dessert when I have had unexpected company. In this video, I will show you how easy it is to make polenta as well as share another delicious way to use leftover polenta. Also you will meet my Mother-in-Law, Treva, who literally walked in the door as I was filming this episode!

Serves 6-8

1 cup Cornmeal
2 cups Whole Milk
1 – 2 cups Water, depending upon desired texture
1 tsp Salt
2 Tablespoons Butter
¼ – ½ cup Parmesan, grated

1. In a sauce pan, add milk, water and salt and bring to a boil.
2. Add cornmeal in a steady stream and whisk constantly. Lower heat, stir every so often to break up lumps and continue to cook until cornmeal is soft. This could take 5 minutes to 30 minutes depending on the coarseness of the polenta grains. Add more or less water depending on desired texture.
3. Stir in butter and Parmesan and check salt to taste.
4. Salt to taste.
5. Mangia (eat) and Enjoy!

Fresh Homemade Creamy Pesto

I have an abundance of basil in my garden right now and in this video, I will show you how incredibly easy it is to make the Creamiest Homemade Pesto. In this process, I use a mortar and pestle; this is the traditional way Homemade Pesto is made in my Italian hometown. Typically, Pesto is prepared right before the meal, at its freshest. The aroma of the basil and garlic is breathtaking as you begin to mash the ingredients together. Making Homemade Pesto this way, gives you the control of the consistency while building the flavors, as you mash the basil leaves, releasing the aromas which results in the Creamiest Pesto. This Creamy Pesto is great served with pasta, spread on a slice of bread for an incredible addition to a sandwich, smeared on a chicken breast, a dollop on a grilled steak or steamed vegetables.

Serves 4-6

1 Garlic clove, thinly sliced
1 teaspoon Salt
¼ cup Pinenuts, fresh or toasted
40 Basil leaves, small leaves preferred
2 Tablespoons Parmesan cheese, grated
1 -2 Tablespoons Extra Virgin Olive Oil

1. In a mortar, place garlic and salt. Begin the process of mashing the two together until a paste is formed. Do not pound with the pestle; use a rotation method to mash the ingredients together.
2. Add the pinenuts and continue mashing until all the nuts are broken down in a paste like form.
3. Add basil leaves in 2 or 3 increments, continuing to mash in a rotation method until a paste texture is achieved.
4. Add parmesan cheese in 1 or 2 increments, continuing to incorporate all ingredients.
5. Slowly drizzle Olive Oil while mixing all ingredients. Once all the olive oil is added and emulsified transfer pesto into a bowl.
6. Mangia (eat) and Enjoy!

How to Make the Creamiest Best Risotto

Risotto is rice that is very simple to prepare and gives an amazing flavor when cooked. I love the creaminess and rich taste of Risotto. It is super simple to make and can really enhance any dish. Risotto complements chicken, grilled steak, sautéed shrimp as well as perfect for a vegetarian meal with seasonal vegetables. People seem to be intimidated in preparing Risotto but mothering could be further from the truth. Once you learn a few techniques, it is very simple to prepare risotto and is ready in 18 minutes. In this video, I share with you how to achieve the creamiest risotto that you will be making it as a weekly staple to your menu planning.

Serves 4-6

6 cups chicken stock or vegetable stock
2 tablespoons butter, plus 2 tablespoons
1 onion finely chopped
1 ½ cup Arborio rice
½ cup White Wine
¼ cup parmesan cheese
Salt and pepper
Parsley, garnish optional

1. Bring stock to a simmer in a large saucepan. Reduce once heated and keep to a simmer.
2. In a sauté pan, melt 2 tbsp of butter then add onion and cook until softened.
3. Add risotto to sauté pan and cook for 1 minute, just long enough to start the toasting process.
4. Add white wine, careful as the liquid may splash because of the heat. At this point start the timer for 18 Minutes.
5. Begin adding 2 cups of stock and cook at a slow boil, stirring frequently until most of the stock is absorbed. Continue to add stock 1 cup at a time letting each addition be mostly absorbed before adding the next.
6. Once the risotto is ready – at the 17 minute mark, add the remaining butter, parmesan cheese, and salt and pepper to taste.
7. Garnish with parsley, optional.
8. Mangia (eat) and Enjoy!

How to Make Italian Meatballs

Yields:
12-14 larger meatballs
40 appetizer size meatballs


Ingredients:

1 lb Beef, ground
1 lb Pork, ground
1 Egg
½ cup Bread, day old, grated
½ cup Parmesan cheese
2 Garlic clove, minced
1 teaspoon Oregano, chopped
½ teaspoon salt
¼ teaspoon pepper

1. In a bowl, add all the ingredients and mix until incorporated.

2. Use a scoop for uniformity of size or take a small amount of meat and shape by hand into a ball. Continue until all the meat is shaped into balls and place on a platter.

3. At this point, the meatballs can either be fried or added directly into a pot of hot marinara sauce. *Caution, do not to stir the meatballs until they have set in the sauce, or the meat will fall apart. Let meatballs cook for about ½ hour on low heat, then it will be safe to stir the pot and not break up the meatballs.

4. If frying, heat 1/4 to 1/2 cup of oil in a frying pan. Once the oil is hot, place meatballs in the oil and brown first on one side, then rolling to brown the other sides, continuing until all sides are browned.

5. Another option for cooking meatballs: arrange the meatballs on a baking dish and place in a 350 degree oven. Cook until meatballs are done. The cooking time will vary depending on the size of the meatballs.

How to Make Homemade Marinara Sauce

Yields: 4 – 6 servings

Ingredients:

2 – 14 oz can of tomatoes (crushed or whole peeled)
1 – 28 oz can of tomato puree
1 small onion, finely diced
2 garlic cloves, minced
Olive oil
Salt and pepper to taste


1. In a sauce pot over medium heat, add enough oil to coat bottom of pot.

2. Add onions and garlic. Cook until onions are translucent, about 3-5 minutes.

3. Add tomatoes and cook for 20 – 30 minutes.

Note: Fresh basil and hot pepper are a great addition to this recipe.

How to Make Chicken Cacciatore

Chicken Cacciatore Recipe

Yields: 4-6 servings

Ingredients:

1 lb Mushrooms, sliced
6-8 Chicken Thighs, season with salt and pepper
1 large Bell Pepper, diced
1 large Onion, diced
1 large Fennel Bulb, fronds removed and cut into thin slices
3 cloves Garlic, minced
1 tablespoon Fresh Rosemary, finely chopped
1 tablespoon Fresh Thyme, finely chopped
1 cup Liquid (Broth, Water, or Dry White Wine)
2 tablespoon Tomato Paste
Salt & Pepper to taste

Preheat oven to 350 degrees F.

1. Heat oil in a large, high-sided, oven-safe skillet or Dutch oven over medium-high heat. Working in batches, brown chicken on all sides, turning occasionally, 4 to 5 minutes. Place the chicken on a plate and set aside.

2. Reduce heat to medium and add peppers, garlic and onion to the pan; cook, stirring often, until soft, about 3 minutes. At this point, add a little bit of broth if your pan needs to be deglazed.

3. Add mushrooms into the pan, along with rosemary, thyme and tomato paste.

4. Add remaining broth and taste for seasoning. Add more liquid if you it like juicier.

5. Add chicken and its juices back into the skillet.

6. Place skillet in the oven and cook for 20-30 minutes.

7. The last 10 minutes of cooking, add fennel.

8. Let stand for 10 minutes before serving. You can garnish with fronds from fennel just before serving.

How to Make Homemade Pasta

Basic Pasta Dough Recipe

Yields about 1 ¾ lb dough – Serves 4 – 6

Ingredients:

2 cups All Purpose Flour, plus more for dusting
3 large Eggs
1 teaspoon Salt
1 tablespoons Oil

1. Incorporate all ingredients in a food processor* and blend until the mixture forms a ball.

2. Once the ball is formed, place dough on your work surface that has been lightly floured and knead the dough for a minute or two until smooth. The dough should feel leathery as opposed to sticky.

3. Place the dough in a bowl, which has also been lightly floured, cover with plastic wrap and let sit for 1 hour so that the glutens can relax and make rolling the dough easier.

* If you do not have a food processor, please watch the Homemade Pasta video on how to make dough by hand. If you are using the GreenOlive Rolling Pin Spacers to roll out dough, use the 1/8” Magenta color spacer.

Steps in rolling out the dough:

1. When you are ready to roll out your dough, divide the dough into 6 – 8 pieces.

2. Take one of the pieces and generously dust with flour. Place your pasta machine on the widest setting, “number 1” position, put the dough in between the rollers and begin to turn the handle.

3. Once the dough has come out of the other end, fold the dough in half, dust both sides of the flattened dough with flour again and run through the rollers again. Repeat this one more time.

4. At this point it is very important to dust both sides of your dough with flour before you run it through the rollers, if you don’t, the dough will stick to the rollers and rip as it goes through.

5. Set the machine at the “Number 2” position, take the dough and begin to run it through the rollers.

6. Set the machine at the “Number 3” position, take the dough and begin to run it through the rollers.

7. You will continue to do this until you get the desired thickness of your pasta. It can then be cut or molded into different shapes.

Note: The “Number” positon may vary from different machines. Always remember to start on the widest setting and work towards the narrow setting at one step at a time.

 

How to Make Risotto

Yields: 4-6 servings

Ingredients:

6 cups chicken stock or vegetable stock, hot
2 tablespoons butter, separated into two equal portions
Half an onion, finely chopped
1 ½ cup Arborio rice
1 cup parmesan grated cheese
¼ cup Parsley, chopped
Salt and pepper to taste

1. Place stock in a large saucepan and bring to a boil. Once hot, reduce heat, keep at a simmer.

2. Melt 1 tablespoon of butter in a saucepan, then add onion and cook until softened.

3. Add Arborio rice and stir so that the kernels toast a bit – this will help in the creaming process.

4. Begin by adding 1 cup of stock. Cook at a slow boil, stirring frequently, until most of the stock is absorbed. At this point, start a timer set for 18 minutes.

5. Continue to add stock 1 cup at a time, allowing each addition be mostly absorbed before adding the next.

6. Once the risotto is ready (after 18 minutes), add the remaining butter, parmesan cheese, parsley and salt and pepper to taste.

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Website Administration by Geek Daddy.

© Copyright – Greenolivecooking.com

(833) 242-1234

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