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Creamy Sausage and Ravioli Soup

Ingredients

1 tbsp olive oil

1 tbsp butter

1 small onion, diced

1 large carrot, sliced

1 lb Italian sausage or ground turkey

4 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

1 (28 oz) can crushed tomatoes

2 tbsp tomato paste

4 cups chicken broth

1 (9 oz) package fresh cheese ravioli

6 cups fresh spinach

1 cup heavy cream

1/2 cup Parmesan cheese, grated

Instructions

Heat oil and butter in a large pot. Sauté onion and carrot for 3–4 minutes.

Add sausage, cook until browned (5–7 min), then drain excess grease.

Stir in garlic, basil, and oregano; cook for 30 seconds.

Add crushed tomatoes, tomato paste, and chicken broth. Bring to a boil.

Add ravioli, cook until tender (5–6 min).

Stir in spinach until wilted (1–2 min).

Add heavy cream and Parmesan, simmer gently. Adjust seasoning with salt and pepper.

Serve hot, garnish with extra Parmesan or fresh basil if desired.

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Beef Skillet Enchiladas

Ingredients:

Cooking spray

½ teaspoon olive oil

1 lb lean ground beef

1 small red bell pepper, diced

1 medium zucchini, diced

6 green onions, sliced (separate white/light green and dark green parts)

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon dried oregano

2 cups red enchilada sauce (jarred or canned)

1 can (15 oz) black beans, rinsed and drained

1 cup frozen corn

8 corn tortillas, cut into 6 wedges each

1 ½ cups shredded Mexican blend cheese, divided

For garnish: green onion tops, cilantro, sour cream, diced tomatoes, avocado

Instructions:

Preheat oven to 425°F. Heat a large oven-safe skillet over medium-high heat. Spray with cooking spray and add olive oil.

Add ground beef, bell pepper, zucchini, and white/light green onions. Cook for 8 minutes, breaking up meat until browned and zucchini is tender.

Turn off heat. Stir in chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup cheese.

Gently fold in tortilla wedges, making sure they are coated with sauce.

Sprinkle with remaining cheese and bake for 10-15 minutes until cheese melts.

Remove from oven and top with dark green onions, cilantro, tomatoes, and avocado. Serve with sour cream!

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French Onion Casserole

Ingredients:

1 lb ground beef

Egg noodles

1 can French onion soup

1 can roasted garlic cream of mushroom

Container of portobello mushrooms

Tub of sour cream

Shredded Swiss cheese

Shredded Gruyère cheese

Worcestershire sauce

Small container of French’s crispy onions

Salt, pepper, and garlic powder

Instructions:

Preheat your oven to 350°F (175°C).

Cook the egg noodles according to the package instructions and set aside.

In a skillet, brown the ground beef. Season with salt, pepper, and garlic powder to taste.

Add the French onion soup, roasted garlic cream of mushroom, sour cream, Worcestershire sauce, and mushrooms to the skillet. Stir well to combine.

Mix in the cooked egg noodles, shredded Swiss cheese, and Gruyère cheese. Stir everything together until evenly coated.

Transfer the mixture into a baking dish. Sprinkle the French’s crispy onions on top.

Bake for about 20 minutes, or until the cheese is melted and bubbly.

Optional: Broil for 2–3 minutes to make the onions extra crispy.

Serve hot and enjoy!

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Creamy Beef and Bowtie Pasta

Ingredients:

1 lb ground beef

Salt and pepper, to taste

1/2 medium onion, diced

2 cloves garlic, minced

3 cups beef broth

1 cup heavy cream

2 cups bowtie pasta (farfalle)

1 cup shredded cheddar cheese (or cheese of choice)

1 tsp paprika (optional, for added flavor)

Instructions:

Cook the Beef:

In a large skillet over medium heat, cook the ground beef with diced onion and minced garlic.

Cook until the beef is browned and onions are soft. Drain any excess fat.

Season with salt, pepper, and paprika (if using).

Add Broth and Pasta:

Pour in the beef broth and heavy cream. Stir to combine.

Add the bowtie pasta and bring the mixture to a simmer.

Cook the Pasta:

Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.

Add Cheese:

Reduce the heat to low and stir in the shredded cheese.

Mix until the cheese is melted and the sauce is creamy.

Adjust seasoning as needed.

Serve:

Serve hot, garnished with extra cheese or fresh parsley if desired.

Enjoy this creamy, comforting dish!

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Cucumbers in Spicy Peanut Sauce

Ingredients:

2 large English cucumbers, sliced about 1/3 inch thick

½ tsp salt

½ cup chopped peanuts, toasted

2 tbsp low-sodium soy sauce

2 tbsp rice vinegar

2 tbsp peanut butter

1 tbsp honey

2 cloves garlic, minced

1 tsp dried red chili flakes

¼ tsp ground black pepper

2 tbsp chopped fresh parsley

Instructions:

Prep the Cucumbers:

Place the sliced cucumbers into a mixing bowl.

Sprinkle with salt and toss to coat evenly.

Transfer the cucumbers to a colander and let them drain for 1 hour to remove excess water.

Make the Peanut Sauce:

In a small bowl, combine soy sauce, rice vinegar, peanut butter, honey, minced garlic, chili flakes, and ground black pepper.

Whisk until smooth and well combined.

Assemble the Salad:

After the cucumbers have drained, transfer them to a clean bowl.

Add the toasted peanuts, chopped parsley, and prepared peanut sauce.

Toss thoroughly to coat the cucumbers evenly.

Serve:

Serve the salad immediately for the freshest flavor.

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Sliced Baked Potatoes

Ingredients:

4 medium potatoes (Russet works well)

¼ tsp salt

⅛ tsp pepper

⅛ tsp cayenne pepper

⅛ tsp garlic powder

⅛ tsp paprika

4–6 tbsp olive oil

Instructions:

Prepare the Potatoes:

Wash and dry the potatoes thoroughly.

Slice the Potatoes:

Carefully slice each potato halfway down, making thin cuts from side to side, ensuring you don’t cut all the way through.

For extra crispiness, you can slice the potatoes at an angle.

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Season the Potatoes:

In a small bowl, mix together the salt, pepper, cayenne pepper, garlic powder, and paprika.

Spritz with Olive Oil:

Lightly spritz or brush each potato with olive oil, ensuring they are evenly coated.

Add Seasoning:

Sprinkle the seasoning mixture evenly over the potatoes, ensuring every slice is well seasoned.

Bake the Potatoes:

Place the seasoned potatoes on a parchment-lined baking tray.

Bake for 40–45 minutes, or until the potatoes are golden brown and crispy on the outside, with a tender interior.

Serve and Enjoy:

Remove the potatoes from the oven and serve immediately.

Relish the crispy exterior and soft, fluffy interior of these flavorful sliced baked potatoes!

Tips & Tricks:

Add grated cheese or chopped fresh herbs to the seasoning for extra flavor.

Experiment with different spices to create your own custom seasoning blend.

For a softer texture, cover the baking tray with foil during the first half of the baking time.

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Lemon Parmesan Bowtie Pasta

Ingredients:

2 cups bowtie pasta (uncooked)

1/2 stick butter

1 cup heavy cream

1/4 cup lemon juice (juice from 1 lemon)

1/2 cup parmesan cheese

1 tsp garlic powder

Salt and black pepper, to taste

Additional parmesan cheese and lemon juice for topping (optional)

Instructions:

Cook the Pasta:

Boil the bowtie pasta according to package instructions. Don’t forget to salt the water for flavor!

Make the Sauce:

Melt the butter in a large skillet over medium heat.

Gradually whisk in the heavy cream, a little at a time, until fully incorporated.

Once the mixture starts bubbling, add the lemon juice, parmesan cheese, and garlic powder. Stir until smooth.

Simmer the Sauce:

Reduce the heat to low and let the sauce simmer for 10 minutes, whisking every 2-3 minutes. The sauce should thicken to an Alfredo-like consistency.

Combine:

Season the sauce with salt and black pepper to taste. Pour the sauce over the cooked pasta and toss to coat.

Serve:

Top with extra parmesan cheese and a squeeze of fresh lemon juice, if desired. Serve warm and enjoy!

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Gnocchi Chicken Pot Pie

Ingredients:

4 tablespoons butter (or vegan butter)

1 cup sliced carrots

4 oz mushrooms, sliced

1 large or 2 small celery stalks, thinly sliced

1 large shallot or small onion, chopped

Homemade seasoned salt and pepper, to taste

2 cloves garlic, pressed or minced

1 teaspoon poultry seasoning

Pinch of dried thyme

3 tablespoons gluten-free flour (or all-purpose flour if not GF)

2 cups chicken stock or broth

1 cup milk (any kind; unsweetened almond milk works well)

12 oz package gluten-free gnocchi

1 1/2 cups shredded chicken breast (~1/2 lb pre-cooked)

1/2 cup frozen peas

Instructions:

Sauté Vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add the carrots, mushrooms, celery, and shallots/onions. Sauté for 3-4 minutes until mushrooms release their liquid and it evaporates. Season with seasoned salt and pepper, then cook another 6-7 minutes until vegetables are tender.

Add Garlic and Spices: Stir in the garlic, poultry seasoning, and dried thyme. Cook for 1-2 minutes until fragrant.

Make the Base: Sprinkle the flour over the vegetables, stirring to coat. Cook for 1 minute. Gradually pour in the chicken stock while stirring to avoid lumps, then add the milk. Increase the heat to medium-high and bring the mixture to a simmer, stirring occasionally.

Cook the Gnocchi: Add the gnocchi and stir to combine. Reduce heat to medium and simmer for 5-6 minutes, stirring frequently, until the gnocchi are tender.

Finish the Soup: Stir in the shredded chicken and frozen peas. Taste and adjust seasoning with more seasoned salt and pepper if needed.

Serve: Ladle into bowls and enjoy warm!

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Antipasta Salad

Ingredients:

1 box tri-colored pasta

1 red bell pepper, diced

1 red onion, chopped

1 pint cherry tomatoes, halved

1 package pepperoni slices

1 package salami, sliced or chopped

2 bags cubed cheese

Zesty Italian dressing (to taste)

Salt (to taste)

Optional Add-ins:

Olives or other vegetables of your choice

Instructions:

Cook the pasta according to package instructions. Drain and let cool.

Combine the pasta, red pepper, red onion, cherry tomatoes, pepperoni, salami, and cubed cheese in a large bowl.

Add zesty Italian dressing and salt to taste. Mix well.

Customize with olives or other veggies as desired.

Chill in the refrigerator before serving. Enjoy!

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Crispy Chicken Cutlets with Lemon Rosemary Butter Sauce

Ingredients

For Chicken:

1 cup flour

3 eggs (whisked)

1 ½ cups panko bread crumbs

4 thin boneless chicken breasts

½ cup canola oil

For Sauce:

2 tbsp olive oil

1 shallot, diced

2 garlic cloves, minced

½ cup white wine

1 lemon (juice only, seeds removed)

1 tbsp capers

1 sprig rosemary, finely chopped

2 sticks butter (cold)

½ cup heavy cream

Instructions

Prepare Chicken:

Set up 3 bowls: flour, whisked eggs, and panko.

Season chicken with salt and pepper.

Coat chicken in flour (shake off excess), egg, then panko.

Heat canola oil in a skillet (medium-high heat). Cook chicken for 5–7 minutes per side until golden and crisp.

Transfer to a wire rack, sprinkle with salt/pepper, and keep warm in the oven.

Make Sauce:

Heat olive oil in a pan (low-medium heat). Sauté shallots for 3–5 minutes until translucent. Add garlic; cook 2 minutes.

Add white wine and simmer for 5 minutes.

Stir in lemon juice, capers, and rosemary. Reduce heat to low.

Add cold butter gradually, stirring until melted. Whisk in heavy cream until smooth.

Optional: Strain the sauce. Season with salt/pepper.

Serve:

Pour sauce over chicken cutlets and enjoy!

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Slow Cooker Beef and Noodles

Ingredients:

2–3 pounds beef roast

1 can (14 oz.) reduced-sodium beef broth

1 envelope beefy onion soup mix (from a 2.2 oz. box)

1 can (10.5–10.75 oz.) cream of celery or mushroom soup, undiluted

3–4 cloves garlic, minced

6–8 cups beef broth or water (more if needed)

1 package (24 oz.) frozen home-style egg noodles

Salt and pepper to taste

Instructions:

In a large bowl, mix together the beef broth, beefy onion soup mix, cream of mushroom (or celery) soup, and minced garlic. Set aside.

Place the beef roast in a 5-quart (or larger) slow cooker. Pour the soup mixture over the roast.

Cover and cook on LOW for 8 hours or overnight, until the beef is tender and shreds easily.

In the morning, shred the beef and add 6–8 cups of beef broth or water. Cover and cook on LOW for an additional 8 hours.

About an hour before serving, stir in the egg noodles and season with salt and pepper. Cover and cook on HIGH for 1 hour or until the noodles are tender.

Notes: Homemade or dried egg noodles can be substituted, but you may need additional broth for dried noodles.