1 (24 oz) package frozen or refrigerated cheese ravioli
1 lb ground beef
1 ½ tsp dried oregano
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 (28 oz) can crushed tomatoes
`1/4 c chopped basil
8 oz small mozzarella pearls, divided
Preheat broiler. Cook ravioli according to package directions, drain and set aside.
Cook ground beef in a large cast iron or broiler safe skillet, drain grease as necessary. Season
with oregano, garlic powder, salt and pepper.
Add tomatoes and basil, bring to a simmer. Fold in the ravioli and half the mozzarella pearls.
Scatter remaining mozzarella balls over the top of the pasta.
Transfer pan to the oven, broil until the cheese is melted.
1 butternut squash peeled and chopped into 1 inch pieces
1 tablespoon olive oil
½ teaspoon garlic powder
salt and pepper
1 cup fresh cranberries
1-2 tablespoons honey
¼ teaspoon cinnamon
¼ cup feta cheese
Preheat oven to 400º. Place parchment paper on a rimmed baking sheet.
Toss squash with olive oil, salt and pepper and garlic powder and pour onto prepared baking
sheet. Roast for 20 minutes.
Remove from oven and add cranberries. Return to oven and roast an additional 10 minutes, until
cranberries are soft and have burst slightly.
Remove from oven and drizzle with honey and cinnamon. Add feta and serve.
1½ pound Brussels sprouts, trimmed and halved
2-3 tablespoons unsalted butter
1 tablespoon garlic, minced (3-4 cloves)
2 teaspoons flour
½ medium onion
2 teaspoon Italian seasoning
1 cup chicken broth
1 cup heavy cream
½-¾ cup parmesan cheese, freshly grated and divided
Preheat the oven to 400°F
Heat a large skillet over medium-high. Once hot, add a tablespoon of butter and then the Brussels
sprouts. Season with salt.
Cook for 3-4 minutes until brown, turning once. Sprinkle Italian seasoning over them, and
continue cooking for 1-2 minutes. Remove and set them aside.
Then in the same skillet, add the remaining butter, onions, and garlic. Sauté for 1-2 minutes until
onion wilts. After that, stir in the flour, followed by the broth and cream. Bring to a boil and
simmer until slightly thickened.
Remove from heat, add about ½ of the parmesan cheese, and stir until the cheese completely
melts.
Adjust seasonings with salt, pepper, and extra seasonings to taste if desired.
Scatter the Brussels sprouts evenly into the sauce. Top with the remaining cheese.
Transfer the cast iron to the preheated oven and bake for 10-12 minutes or until it starts to
bubble.
Remove and serve warm.
2 cans crescent roll dough
1 lb corned beef (sliced or shredded)
8 slices Swiss cheese
1 ½ cups sauerkraut (drained)
½ cup Thousand Island dressing
1 egg (beaten)
1 tsp caraway seeds (optional)
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Unroll one can of crescent dough and press it into the bottom of the baking dish.
Layer half of the Swiss cheese on top of the dough.
Spread the corned beef evenly, then add the drained sauerkraut.
Drizzle the Thousand Island dressing over the sauerkraut.
Top with the remaining Swiss cheese slices.
Unroll the second can of crescent dough and place it on top, sealing the edges.
Brush the top with beaten egg and sprinkle with caraway seeds if using.
Bake for 25-30 minutes or until golden brown.
1.5 Pounds Boneless, Skinless Chicken breast cut into cubes
2 Tablespoons Olive Oil
4-5 Cloves Garlic mashed
¾ Cup Sun-Dried Tomatoes packed in oil and drained
2 Teaspoons Italian seasoning
2 Teaspoons Paprika
½ Teaspoon Kosher Salt
1 Teaspoon Ground Black Pepper
1 Cup Orzo
2 ¾ Cups Chicken Broth or Water
¾ Cup Heavy Cream
2 Large Handfuls Fresh Spinach
¾ Cup Parmesan Cheese freshly grated
To make this recipe, start by preparing the chicken. Pat the chicken breasts dry with a paper
towel and slice them into cubes. Set them aside while you prepare the skillet.
Heat a skillet, on the stove, over medium heat, and add in the oil.
Once the oil is hot, add in the chicken and cook for 2-3 minutes, until the edges start to cook.
Then, add in the sun-dried tomatoes, garlic, italian seasoning, paprika, sea salt, and black pepper,
and cook for 3-4 more minutes.
Then, add in the orzo and broth and stir well.
Reduce the heat to medium, then cover the pan and allow it to cook for 12 minutes. Remove the
cover every few minutes and stir, to ensure that the orzo doesn’t stick to the bottom of the pan.
Once the orzo is cooked through, add in the coconut milk or heavy cream and spinach and stir
until the spinach is wilted.
Finally, add in the freshly-grated parmesan cheese and stir one last time.
Once it’s done, remove it from the heat, serve it immediately, and enjoy!
1 tbsp olive oil
1 cup onion, diced
1 green bell pepper, diced
2 lbs. ground beef, lean
3 tsp garlic, minced
2 15 oz cans tomato sauce
2 15 oz cans petite diced tomatoes
4 cups beef broth
3 tbsp Worcestershire Sauce
2 tsp seasoned salt
2 tbsp Italian Seasoning
2 cups macaroni noodles, uncooked
1 cup cheddar cheese, shredded
Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef
then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in
garlic and stir until fragrant (about 30 seconds).
Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian
seasoning and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light
boil and stir occasionally until the pasta is tender, about 20 minutes.
Remove from heat and stir in the cheddar cheese just before serving. Enjoy!
10 oz frozen riced cauliflower
1 tablespoon soy sauce
2-3 tablespoons olive oil
1/2 cup chopped onion
2 minced garlic cloves
3 cups sliced mushrooms
2 cups spinach
Additional soy sauce to taste
Cook the cauliflower rice according to the package instructions.
Heat olive oil in a skillet and sauté the onions until soft.
Add the mushrooms to the skillet and continue to sauté until they are cooked.
Stir in the garlic, then add the cauliflower rice and soy sauce. Mix well until the cauliflower rice
has absorbed the soy sauce.
Add the spinach on top of the mixture, stir, and cook until the spinach has wilted.
4 slices thick bacon, cut into ½-inch pieces
1 small yellow onion, diced
1 small head green cabbage, cored and chopped into 1-inch pieces
2 tsp. light brown sugar
Kosher salt
Fresh ground black pepper
Freshly chopped parsley leaves, for serving
In a large heavy-bottomed skillet, cook bacon until crisp, about 5 to 7 minutes. Using a slotted
spoon, remove bacon to a paper towel–lined plate, leaving the drippings in the skillet.
Add onion to the skillet and increase heat to medium-high. Cook until translucent, about 7
minutes. Add cabbage and brown sugar. Season with salt and pepper. Cook, stirring
occasionally, until cabbage is just tender, about 5 minutes.
Return bacon to the skillet and toss to combine. Cook 1 minute to heat through. Top with parsley
and serve hot.
cooking spray
4 cups shredded zucchini
1 onion, chopped
1 (8.5 ounce) package dry corn muffin mix
2 large eggs, beaten
½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces Cheddar cheese, shredded
Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with cooking spray.
Mix together zucchini, onion, muffin mix, beaten eggs, salt, and pepper in a large bowl until well combined. Stir in 4 ounces cheese. Spread evenly into the prepared baking dish. Sprinkle with remaining 4 ounces cheese.
Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center comes out clean, about 60 minutes.
1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup whole milk
1/4 cup chopped onion
1 tsp onion powder
1 tsp garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups thinly sliced peeled potatoes (about 1-1/4 pounds)
1-2 cup shredded cheddar cheese
In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, onion and garlic powder, salt and pepper.
In an sprayed 9 x 13-in. baking dish, layer half the potatoes, soup-sausage mixture and cheese,; repeat layers.
Cover and bake at 350° for 1-1/2 hours or until potatoes are tender.