51 Best Birthday Dinner Ideas For Their Special Day

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Fettucine Alfredo

Fettucine Alfredo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz (340 g) fettuccine
• 1 cup heavy cream
• 4 Tbsp unsalted butter
• 1 cup freshly grated Parmesan cheese
• 1/4 tsp salt
• 1/8 tsp black pepper
• Pinch of ground nutmeg (optional)
• Chopped fresh parsley for garnish (optional)

Instructions

1. 1. Cook the pasta in salted water until al dente; reserve 1/2 cup pasta water, then drain.
2. 2. In a skillet, melt butter over medium heat; whisk in cream and simmer 2–3 minutes.
3. 3. Add Parmesan and whisk until smooth; season with salt, pepper, and nutmeg.
4. 4. Toss the pasta with the sauce, adding pasta water as needed to loosen.
5. 5. Cook 1–2 minutes until glossy and coated.
6. 6. Garnish with parsley and serve.

2. Steak Pizzaiola

Steak Pizzaiola is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This classic steak pizzaiola is made with thinly sliced beef seared and simmered in a flavorful tomato and garlic sauce. A one-pan Italian favorite that’s easy enough for weeknights and perfect for Sunday dinner.

Ingredients

• 4 medium sirloin steaks (approximately 1 1/2 – 2 lbs)
• 2 teaspoons kosher salt (plus a pinch for the sauce)
• 1 teaspoon black pepper
• 2 Tablespoons extra virgin olive oil
• 3 large garlic cloves
• 28 ounces crushed tomatoes
• 2 teaspoons dried oregano

Instructions

1. Pound the steaks in a zip-top bag or between plastic wrap until they are 1/4 – 1/2 inch thick.
2. Season the steaks on both sides with salt and pepper, then rest for 15 minutes.
3. Crush the garlic cloves while the steaks are resting, and heat a large skillet over medium heat on the stovetop.
4. Add the olive oil to the skillet, then sear the steaks for 1-2 minutes on each side. Remove and rest on a plate.
5. Add the crushed garlic cloves and dried oregano to the skillet and saute for 30-60 seconds until fragrant.
6. Add crushed tomatoes with a pinch of salt and scrape the bottom of the pan to remove any stuck-on bits.
7. Add the steaks back into the sauce and lower the heat to medium-low. Spoon the sauce over the steaks and simmer for 5-7 minutes until 145˚F.

3. Short Rib Ragu with Rigatoni

Short Rib Ragu with Rigatoni is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT180M · Yield: [‘6’, ‘6 servings’]

Slow cooked Short Rib Ragu with Rigatoni pasta is the ultimate comfort food pasta dish! A rich and hearty sauce made from tomatoes, fresh herbs, parmesan, and slow braised short ribs, served over your favorite pasta.

Ingredients

• 2-3 pounds beef short ribs (bone in)
• 1 teaspoon vegetable oil
• 2 cups onion (finely diced (about 1 large onion))
• ½ cup carrots (finely diced (1-2 carrots))
• ¼ cup celery (finely diced (1-2 stalks celery))
• 5 cloves garlic (minced)
• ¼ cup tomato paste
• ¾ cup dry red wine (like cabernet sauvignon)
• 28 ounces whole peeled tomatoes (can also use crushed tomatoes)
• 2 cups beef stock
• Fresh sage
• Fresh thyme
• Fresh basil
• Parmesan rind
• ¼ cup heavy whipping cream
• Salt and pepper to taste
• 1 pound pasta (rigatoni or pappardelle pasta work well with this recipe)

Instructions

1. PREP: Take beef out of the refrigerator about 30 minutes prior to the time you want to start cooking. Preheat the oven to 350°F and adjust the rack to the lower third of the oven. Heat up a large dutch oven over medium-high heat. Pat the ribs dry with paper towels. Lightly salt the beef. Heat oil for a minute or two.
2. SEAR: Sear the short ribs on all sides until a browned crust develops, a few minutes per side. The darker the better, but not burnt. Remove the short ribs from the pot and set aside.
3. SAUTÉ: Turn heat down to medium low and add in onions, carrots, and celery. Cook for about 5 minutes until starting to caramelize. Add in garlic and cook until fragrant, about 1 minute. Add tomato paste and cook for 1-2 minutes while stirring, until it darkens slightly.
4. DEGLAZE: Deglaze with red wine, scraping up any fond with a wooden spoon.
5. BRAISE: Add in tomatoes and crush by hand or with a potato masher and stir. Add the short ribs back into the pot along with any juices that have pooled. Add in enough beef broth to almost cover the short ribs. Add in sage, thyme, basil, and parmesan rind. Cook covered in the oven for about 2-3 hours, until the short ribs are tender and falling off the bone.
6. FINISH: Remove from the oven, and skim off any fat that has pooled. Remove herbs and parmesan rind. If needed, simmer uncovered on the stovetop until juices reduce and sauce is desired consistency. Remove short rib meat from the bone and shred or chop into bite sized pieces. Discard bones and excess fat. Return short rib meat to the pot. Turn off heat. Stir in heavy cream. Add salt and black pepper to taste.
7. PASTA: While sauce is finishing, cook pasta in a separate pot to al dente.
8. SERVE: Combine a serving of sauce with a serving of pasta and a splash of pasta water. Mix and let simmer for a minute together before serving. Top with more fresh herbs and parmesan.

4. Cheeseburger Hand Pies

Cheeseburger Hand Pies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup ketchup
• 1 Tbsp yellow mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1 sheet puff pastry, thawed
• 1 large egg, beaten, for wash

Instructions

1. 1. Preheat oven to 400°F (205°C) and line a baking sheet.
2. 2. Cook ground beef with onion and garlic until browned; drain excess fat; stir in ketchup, mustard, salt, and pepper; remove from heat and cool slightly; fold in cheddar cheese.
3. 3. Roll puff pastry and cut into 4 rectangles; place filling on each rectangle.
4. 4. Fold to seal into pies and crimp edges; brush with egg wash.
5. 5. Bake 18–22 minutes until pastry is golden and filling is hot.
6. 6. Let stand 5 minutes before serving.

5. Creamy Paprika Chicken

Creamy Paprika Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘2’, ‘2 servings’]

This creamy paprika chicken is an indulgent, but oh-so easy to make comfort food dish! A simple skillet chicken recipe all the family will love.

Ingredients

• 2 chicken breasts
• 1 tbsp paprika (‘regular’ or sweet paprika*)
• 1 tbsp olive oil
• 2 garlic cloves (finely sliced)
• 1/2 cup heavy cream
• 1/2 cup chicken stock
• 1/3 cup flour (‘regular’ or spelt flour)
• 1/2 tsp dried thyme
• pinch salt
• pinch black pepper
• parsley (to garnish)

Instructions

1. Slice the chicken breasts into 3-4 pieces, depending upon their size. Sprinkle with salt, black pepper and dried thyme.
2. Add the flour to a bowl, then dredge the chicken fillets so they are evenly coated. You will likely not use all the flour.
3. Drizzle olive oil in your skillet and use tongs to place the chicken. Fry for around five minutes, turning so they are almost cooked through. Remove from the skillet and set aside on a plate.
4. If the skillet seems dry add a touch more oil, then reduce the heat and cook the sliced garlic for a few minutes. Be careful not to let it burn. Pour in the chicken stock and increase the heat to medium so that it is lightly bubbling. Use your tongs or a spatula to lift any bits of chicken from the skillet.
5. Sprinkle the paprika into the skillet, and stir well so that it dissolves into the stock.
6. Pour in the cream and stir again. Use tongs to add the chicken back to the skillet. Cook for 4-5 minutes to reduce the sauce, and check for an internal temperature of 165F at the deepest point of the chicken pieces.
7. Serve with sides of your choice, sprinkling with fresh parsley to preference.

6. Lamb Chops

Pan-Fried Lamb Chops Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Easy Pan Fried Lamb Chops are quickly seared in a cast iron skillet then drizzled with garlic butter. This restaurant quality dinner is ready in less than 30 minutes.

Ingredients

• 2 pounds rack of lamb (cut into 8 lamb rib chops)
• 2-3 large garlic cloves (minced)
• 1 large fresh rosemary sprig
• 2 tablespoons extra virgin olive oil (divided)
• 2 tablespoons butter
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 1 tablespoon fresh parsley (optional)

Instructions

1. Drizzle lamb chops with 1 tablespoon olive oil and season with salt and pepper on both sides. Rub it around with your hands.
2. Preheat large cast iron skillet on medium heat, add 1 tablespoon olive oil and rosemary. Cook for 2 minutes or until rosemary is crispy and brown, stirring often. Remove rosemary from a skillet and discard.
3. Add 4 lamb chops and pan fry for 3 minutes per side. Transfer to a platter, cover with foil and pan fry remaining 4 chops. Transfer to a platter. Drain and discard fat.
4. Now add butter and garlic, saute on low heat for 30 seconds, stirring often. Don’t let garlic brown too much or even worse burn.
5. Pour garlic butter sauce over lamb chops, garnish with parsley and serve immediately.

7. Zucchini Stir Fry

Zucchini Stir Fry With Garlic and Sesame Seeds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 bowls’]

Easy and quick – this zucchini stir fry is gluten-free (with coconut aminos), dairy-free, vegan, and vegetarian. A perfect one-skillet meal is full of Asian flavors.

Ingredients

• 1 Tbsp sesame oil
• 2 medium onions (sliced)
• 3 small zucchinis (sliced and halved (or 2 medium zucchinis))
• 2 Tbsp soy sauce (or coconut aminos)
• 4 garlic cloves (minced)
• 2 tbsp sesame seeds
• salt and black pepper to taste

Instructions

1. Set your skillet over medium-high heat and add sesame oil. Add in the onions and cook for 3 minutes until tender.
2. Add in the zucchini and cook for another 5 minutes stirring throughout.
3. Add in the soy sauce and garlic. Cook for another 3-5 minutes.
4. Sprinkle the stir-fry with sesame seeds, cook for a minute and take off the stove.
5. Salt and pepper to taste.

8. Cheesy Quinoa and Black Bean Casserole

Black Bean Casserole with Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’10’, ’10 servings’]

This incredible one-pot black bean casserole is going to please your entire family. I make it loaded with black beans, quinoa, and bell peppers. It is vegetarian, gluten-free, packed with Mexican flavors I love and so simple to throw together and have it on the table in just 30 minutes.

Ingredients

• 1 cup quinoa
• 15 ounce tomato sauce (1 can)
• 1½ cups vegetable broth
• 1 tbsp chili powder
• 1 tsp ancho chili powder
• ½ tsp chipotle chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 4½ oz chopped green chiles, drained (1 can)
• ½ cup corn kernels (frozen, canned or roasted)
• 30 oz cans black beans (drained and rinsed (2 cans))
• 3 yellow peppers (diced)
• 1 onion (diced)
• 1 tsp ground cumin
• ½ tsp salt
• 1½ cups Mexican shredded cheese
• 3 Roma tomatoes (diced)
• green onions (sliced)

Instructions

1. Cook quinoa according to package directions. Meanwhile saute onion, peppers, corn, cumin, salt, black beans and green chiles in a pan.
2. While that’s cooking, make the sauce: combine the tomato sauce, vegetable broth, chili powders (all 3 of them), garlic powder, onion powder, and dried oregano in a medium sauce pan over medium heat. Whisk to combine, then turn the heat down to low and let simmer 5 minutes.
3. Mix quinoa, sauce and half of the cheese in the pan with the black bean / veggie mixture.
4. Transfer the mixture to a casserole dish, top with cheese, and bake at 375 degrees for 15 minutes, or until the cheese is melted and bubbly.
5. Top with diced tomatoes and green onions.

9. Bang Bang Shrimp

Bang Bang Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This Bang Bang Shrimp recipe combines crispy shrimp with a creamy, spicy sauce! Based on the popular appetizer from the Bonefish Grill, this copycat recipe is easier to make than you think.

Ingredients

• 1/2 cup mayonnaise
• 4 tablespoons sweet chili sauce
• 2 teaspoons honey
• 1 teaspoon sriracha
• 2-3 cups vegetable oil
• 3/4 cup buttermilk
• 1/2 cup flour
• 2 tablespoons cornstarch
• 1 pound raw medium shrimp (peeled and deveined )
• 1 cup panko bread crumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• optional chopped green onion for garnish

Instructions

1. In a medium bowl, whisk together mayonnaise, sweet chili sauce, honey and sriracha to make the sauce.  Set aside.
2. In a separate, large bowl, whisk buttermilk, flour, and cornstarch together.
3. Stir the shrimp into the buttermilk mixture, covering evenly. Set aside.
4. In a separate bowl, whisk together Panko, garlic powder, onion powder, salt and pepper.
5. Place the oil into a heavy bottom pan.  You want to have about 1 inch of oil in the pan.  Turn the heat to medium. If you have a thermometer, you want to get the temperature to about 375 degrees.
6. When the oil is heating, lightly strain the shrimp, then dredge in the panko mixture, and place in the hot oil. It only takes 1 or 2 minutes per side to be fully cooked.  Fry only a few shrimp at a time or the oil temperature will drop and you won’t get a crispy texture.
7. hen you remove the shrimp from the frying pan, place it briefly on a plate lined with a paper towel to absorb excess oil.  Then toss the shrimp with the sauce.

10. Pan-Fried Salmon with Roasted Veggies

Pan Fried Salmon with Roasted Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’]

This recipe for pan fried salmon is served with roasted vegetables. It’s such a flavorful and healthy pescatarian dish. This salmon is the perfect weeknight dinner, as it’s so quick and easy to make!

Ingredients

• 2 6-8oz salmon filets (deboned and skin removed)
• 10 oz grape or cherry tomatoes
• 2 zucchini
• 4 Tbsp olive oil, divided
• 1/2 lemon
• salt and pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Rinse tomatoes. Cut zucchini into half lengthwise, then into 1 inch chunks.
3. Put tomatoes and zucchini onto a baking sheet. Toss with 2 Tbsp olive oil and sprinkle with salt and pepper.
4. Cook in the oven for 20 minutes, stirring halfway through.
5. While zucchini and tomatoes are cooking, heat a skillet over medium-high heat. Add 2 Tbsp olive oil. Once oil is hot, add the two pieces of salmon and cook for about 3-5 minutes on each side, until cooked through.
6. Plate the tomatoes and zucchini, then add the salmon on top. Sprinkle with salt and pepper, then squeeze fresh lemon on top.

11. Chicken Casserole

Million Dollar Chicken Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

This Million Dollar Chicken casserole is the definition of comfort food. Made with just a few simple ingredients, it comes together super quickly. The chicken breast is topped with a creamy mixture of cheese, and crispy bacon, then roasted until juicy and creamy.

Ingredients

• 2 lbs chicken breasts (boneless, skinless)
• 6 oz cream cheese (softened)
• 1 cup cheddar cheese (shredded)
• 1 cup Mozzarella cheese (shredded)
• 1/4 cup mayonnaise
• 4 green onions (chopped, or about 1/2 cup)
• 8 slices bacon (cooked and crumbled)

Instructions

1. Preheat the oven to 350˚F/ 180˚C and grease a 9X13 inch baking dish with cooking spray. Set aside.
2. In a large bowl, combine cream cheese, mayonnaise, crumbled bacon, chopped green onion, and half of the cheese.
3. Place the chicken breast in the prepared baking dish in a single layer. Top with the creamy cheese mixture and the remaining cheese.
4. Bake for 35-40 minutes or until chicken is cooked and reaches 165˚F internal temperature.
5. Garnish with more crispy bacon and green onions, if desired!

12. Greek Sheet Pan

Greek Sheet Pan Chicken Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 plates’]

Bring greek flavors into your kitchen with this quick Greek sheet pan chicken dinner. It’s low carb and gluten-free, on top of it all, family-friendly!

Ingredients

• 1 lb chicken breasts (diced)
• 1 red pepper (diced)
• 1 green pepper (diced)
• 1 yellow pepper (diced)
• 1 zucchini (sliced)
• 1 red onion (sliced)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 6 cloves garlic (minced)
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup feta cheese (crumbled)

Instructions

1. Preheat the oven to 400F.
2. Add the chicken and veggies into a large sheet pan. Top them up with olive oil, lemon juice, garlic, oregano, dried parsley, salt, and black pepper.
3. Toss all the ingredients to combine well and bake in the oven for 20 minutes until the chicken is fully cooked.
4. Remove from the oven and top up with crumbled feta cheese before serving.

13. Chimichurri Steak, Potato and Salad

Chimichurri Steak, Potato and Salad Dinner Board is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘2’]

A complete meal of steak, potatoes and salad! Serve on a board for two, or double/triple the recipe to feed a crowd.

Ingredients

• 10 ‘new’ gold potatoes (or any small variety), quartered
• about 1/3 cup olive oil, divided
• sea salt and freshly ground pepper, to taste
• 2 Tablespoons parsley, finely chopped
• 2 Tablespoons cilantro, finely chopped
• 1 small clove garlic, peeled and minced (or grated with microplane)
• 1 small shallot, peeled and diced
• zest and juice of one lime
• 1 Tablespoon fresh lemon juice
• 2 teaspoons honey (optional, whole30 please omit)
• 2 6 oz filet mignon
• 2 cups baby greens
• 1/4 cups pecans
• 2 Tablespoons feta (or avocado if living dairy free)
• 10 apple slices

Instructions

1. Preheat oven to 425 degrees and place one oven rack in upper third of oven and another rack in lower third of oven. Place a sheet of parchment on rimmed cookie sheet
2. While oven heats: quarter potatoes, place on parchment covered cookie sheet
3. Lightly drizzle potatoes in olive oil (about 1 tablespoon) and toss. Sprinkle with sea salt and pepper to taste, toss again
4. Place potatoes in oven and roast for 35-40 minutes or until potatoes are crispy and browned

While potatoes cook, do everything else:

1. In a small bowl whisk your chimichurri together: 2 tablespoons olive oil, garlic, parsley, cilantro, shallot, pinch of sea salt and pepper, zest and juice of one small lime. Set aside
2. In another small bowl whisk together salad dressing: 2 Tablespoons olive oil, 1 tablespoon lemon juice, honey (optional), a pinch of sea salt and a few turns pepper. Set aside
3. Place greens, feta (or avocado), nuts and apple slices on platter (or in bowl) set aside
4. Season both sides of steaks lightly with sea salt and pepper
5. Heat an oven safe grill pan for three minutes on cooktop on high heat
6. Heat a grill pan on high heat for two minutes. Add olive oil. Allow oil to get hot. Add steaks to pan (you should hear a pshhhhh sound) turn heat down to medium and sear for five minutes
7. Turn steaks and place in oven on lower rack, cook 4-5 minutes for rare, 5-6 minutes for medium rare, 8 for medium (note: every oven cooks differently. Your timing may vary)
8. Remove steaks from oven and allow to ‘rest’ for five minutes
9. Toss salad in dressing, place on platter. Remove potatoes from oven and place on platter. Slice steaks, place on platter and drizzle with chimichurri, serve!

14. Mussels

Mussels in Cream Sauce, Garlic, and Lemon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT18M · Total: PT30M · Yield: [‘2’, ‘2 large portions’]

Steamed mussels in a cozy cream sauce with lemon, shallots, and garlic make an easy, one-pot weeknight dinner in less than an hour.

Ingredients

• 1 lemon
• 3 tablespoons unsalted butter
• 5 cloves garlic (peeled and finely minced)
• 2 shallots (peeled and finely chopped)
• Salt and black pepper
• 1 tablespoon all-purpose flour
• 1/2 cup clam juice (or seafood stock)
• 1 teaspoon dijon mustard
• 1 cup heavy cream
• 2 pounds mussels (cleaned (rinsed and debearded))
• A handful of parsley (finely minced)
• Crusty bread (sliced and toasted, for serving)

Instructions

1. Zest the lemon. Juice half the lemon, then cut the other half into wedges for serving; set aside.
2. Set a medium dutch oven or heavy pot over medium heat, and melt 3 tablespoons unsalted butter.
3. Once melted, add 5 cloves garlic, finely minced, lemon zest, and 2 shallots, finely chopped, and reduce the heat to medium-low.
4. Saute until garlic and shallots are soft and translucent, about 8 – 10 minutes (you’ll want to avoid getting any color on the garlic and shallots here). Season with a pinch of Salt and black pepper.
5. Whisk 1 tablespoon all-purpose flour into the pan until no clumps remain, and continue whisking for about 1 – 2 minutes until mixture thickens into a golden paste and there is no raw flour smell.
6. Add in 1/2 cup clam juice (or fish stock) and 1 teaspoon dijon mustard, and bring mixture to a boil, whisking frequently to ensure the paste fully melts into the liquid. Scrape up any bits at the bottom.
7. Reduce heat to a simmer, then stir in 1 cup heavy cream. Season again with salt and pepper.
8. Add the cleaned 2 pounds mussels and half of the parsley to the pot, stirring to combine. Cover pot with a lid, and let mussels simmer on medium heat. Steam until fully opened, about 5 minutes. Once opened, transfer the mussels to a serving bowl with a slotted spoon. Continue steaming any remaining mussels until opened, about 2 – 3 minutes. If you still have unopened mussels after 10 minutes of steaming, discard them (they’re dead).
9. Taste the broth. It should have subtle lemony aroma, with notes of garlic, and a slightly thickened texture. Season with salt and pepper as needed. If the broth tastes watery, you can simmer it for an additional few minutes to thicken it up.
10. Remove the pot from the heat, then stir in a bit of the reserved lemon juice, to taste. Add more if desired. Transfer the broth and remaining mussels to the serving bowl. Garnish with the remaining parsley. Serve immediately, with a side of lemon wedges and crusty bread.

15. Tomato Basil Linguine

Fresh Tomato Basil Linguine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz linguine
• 2 cups cherry tomatoes, halved
• 3 garlic cloves, minced
• 2 Tbsp olive oil
• 1/4 cup fresh basil leaves, torn
• 1 Tbsp lemon juice
• Salt and pepper to taste
• 1/4 cup grated Parmesan (optional)

Instructions

1. 1. Cook linguine in salted water until al dente; reserve 1/2 cup pasta water, then drain.
2. 2. In a large skillet, heat olive oil and sauté garlic 1–2 minutes.
3. 3. Add tomatoes and cook until blistered, 3–5 minutes.
4. 4. Add pasta and toss, adding pasta water as needed; season with salt, pepper, and lemon juice.
5. 5. Stir in basil and Parmesan if using; serve immediately.

16. Creamy Tomato Chicken Skillet

Creamy Tomato Chicken Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 plates’]

Herby, creamy and garlicky – this Creamy Tomato Chicken Skillet is a delicious Italian dish. Gluten=free, high protein, and low carb.

Ingredients

• 2 lbs boneless skinless chicken breasts
• ½ tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 6 cloves garlic (minced)
• 2 14 oz cans of chopped tomatoes
• 1 tbsp Italian seasoning
• 1/4 cup parmesan cheese (grated)
• 1/2 cup heavy cream
• 1/3 cup fresh basil (chopped)

Instructions

1. Cut the top part of the chicken breasts into squares without fully cutting through. This will create a larger surface area, so the chicken breasts cook through quicker.
2. Sprinkle onion powder, salt, and black pepper over the chicken.
3. Heat a large skillet over medium-high heat and add olive oil. When it’s hot enough, place the chicken breasts on the skillet.
4. Cook chicken for 3-4 minutes on each side until it’s golden brown.
5. Lower the head and press in garlic cloves into the skillet. Let it cook for 1 minute.
6. Add in the chopped tomatoes and Italian seasoning. Stir it and let the chicken breasts simmer in the sauce for 5 minutes or so.
7. Add in the heavy cream.
8. Give everything a mix and let it simmer for 3-5 minutes.
9. Serve with basil leaves and parmesan sprinkled over the top.

17. Mozzarella Stuffed Chicken Breast

Mozzarella Stuffed Chicken Breast with Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [‘4’, ‘4 chicken breasts’]

Need a quick and easy dinner idea? This Mozzarella Stuffed Chicken Breast makes a simple and inexpensive dinner for two.

Ingredients

• 4 chicken breasts (skinless and boneless)
• 4 tbsp pesto
• 8 slices mozzarella cheese
• 2 tomatoes (thinly sliced)
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• ½ cup balsamic vinegar
• 1 tbsp brown sugar
• 4 cloves garlic (minced)

Instructions

1. Preheat the oven to 375F
2. Cut chicken breasts lengthwise around 3/4 of the way, starting on the thickest side.
3. Spread pesto on the inner side of the chicken breasts.
4. Place 2 slices of mozzarella cheese and 2 slices of tomato into each chicken breast.
5. Pierce the chicken with 4 toothpicks through the open side of the chicken to keep the filling from falling out.
6. Sprinkle each chicken breast with dried oregano, salt, and black pepper.
7. Get your skillet out, heat it over medium-high heat and add olive oil.
8. Add the chicken to the pan and let it cook for 2 minutes on each side, flipping carefully.
9. Afterwards, place the chicken in a baking dish.
10. Mix balsamic vinegar with sugar and minced garlic in a small bowl.
11. Pour the mixture all over the chicken. Place the baking dish in the oven and cook for 15-20 minutes until the chicken is fully cooked.
12. Remove toothpicks before serving.

18. Mediterranean Fish

Mediterranean Fish with Artichokes and Olives is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’, ‘2 people’]

This Mediterranean Fish with Artichokes and Olives is the best meal you can make with less than 10 minutes of prep time and out of the oven in 30 minutes!This recipe takes you to the Mediterranean, with all the mouthwatering flavors working beautifully together while the fish is perfectly cooked! With artichokes, sun-dried tomatoes, shallots, sliced garlic, extra virgin olive oil,

Ingredients

• 1 whole white fish fillet (, ours was a 13 oz. lingcod)
• 1/4 cup extra virgin olive oil
• 2 shallots (, sliced)
• 1/2 cup kalamata or green olives (, avoid martini olives)
• 1/4 cup marinated artichokes
• 1/4 cup marinated sun-dried tomatoes
• 1/4 cup parsley (, chopped)
• 2 large garlic cloves (or 3 medium)
• 1 lemon (, 1/2 for baking, 1/2 for squeezing to serve)
• 3/4 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/4 tsp black pepper (, I used fresh cracked pepper)
• 3/4 tsp salt (, or to taste)

Instructions

1. Preheat the oven to 400 °F. Drizzle 2 tablespoons of olive oil into a baking dish.
2. Clean and pat the fish fillet dry using a paper towel. Then coat it with 2 tablespoons of olive oil and massage the spices, and the salt onto the fillet, and place it in the baking dish.
3. Sprinkle the garlic around the fillet, then the artichokes, sun-dried tomatoes, shallots, and parsley. Then squeeze half of the lemon right on top of the fillet.
4. Bake until the internal temperate reads 140 °F, which usually takes about 15 minutes.
5. Cut the other half of the lemon into wedges and squeeze some of them onto the fillet, the others sprinkle around the dish serve.

19. Mentaiko Pasta

Mentaiko Pasta Sauce Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 servings’]

Treat yourself to luxurious Mentaiko Pasta with a creamy sauce that’s so delicious and made with only a few ingredients! This recipe is the epitome of proving that a fast meal can be full of flavor! Indulge in a restaurant-quality meal that’s sure to impress!

Ingredients

• 8 ounces spaghetti noodles
• 2 tablespoons Japanese mayo
• 2 oz mentaiko* (pollock roe or cod roe)
• 1/2 tablespoon soy sauce
• 2 tablespoons unsalted butter
• 1 large shallot (finely diced)
• 2 tablespoons sake
• 1/2 cup dashi stock
• 1/2 cup cream
• 2 tablespoon parmesan cheese (grated)
• shredded seaweed (for garnish)

Instructions

1. Boil a large pot of water and cook the spaghetti noodles according to the package’s instructions. Drain and set aside.
2. In a large bowl heatproof, combine Japanese mayo, mentaiko, and light soy sauce. Set aside.
3. Heat medium-sized skillet on medium heat. Melt the butter and add in shallots. Cook until they’re soft then add in the sake. Cook until the alcohol has evaporated.
4. Pour in the dashi stock and cook until the stock has thickened and reduced by half, stirring occasionally.
5. Add the cream and parmesan cheese and cook until the cheese has melted. Reduce the heat if needed so the sauce doesn’t come to a boil, otherwise, your sauce may have a grainy texture.
6. Transfer the cream sauce to the mentaiko mixture, then toss in cooked noodles. Coat well then serve immediately with shredded seaweed garnished on top, if desired. Enjoy!

20. Imitation Crab Sushi Bake

Immitation Crab Sushi Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Take a tasty bite out of a creative twist on sushi! This sushi bake is literally stacked with flavor in each layer. You won’t be able to get enough!

Ingredients

• 1 cup freshly cooked rice*
• 1 1/2 tablespoon rice vinegar
• 1/2 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons cream cheese (softened)
• 2 tablespoons ponzu
• 3 tablespoons Japanese mayo
• 1 tablespoon light soy sauce
• 3 teaspoons sesame oil
• 10 oz imitation crab meat (shredded & chopped into bite-size pieces)
• 4 green onions (thinly sliced)
• 1/4 cup furikake
• 3 teaspoons unagi sauce
• 3 teaspoons Sriracha (adjust to spice level)
• 3 teaspoons Japanese mayo
• Nori sheets
• Cucumber (julienned, optional)
• Avocado (sliced, optional)

Instructions

1. Pre-heat oven to 450° F.
2. In a microwave-safe bowl, combine rice vinegar, sugar, & salt. Microwave for 15 seconds or until the sugar is dissolved.
3. Place the hot freshly cooked rice in a large bowl, then drizzle the rice vinegar mixture on top. Gently mix well then set aside.
4. In a large bowl, combine the sushi filling ingredients. Set aside.
5. In an 8-inch x 8-inch baking dish, begin assembling the sushi bake by evenly layering the ingredients, starting with the sushi rice, then half of the furikake, the sushi filling, the remaining furikake, unagi sauce, Sriracha, and Japanese mayo.
6. Bake in the oven for 10 – 15 minutes, or until the top is golden.
7. Serve with nori sheets, cucumber, and avocado slices if desired. Enjoy by scooping the sushi bake onto a piece of nori and adding cucumber and / or avocado, if desired. Roll up into a bite & enjoy!

21. Pan Seared Shrimp

Pan Seared Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 servings’]

The easiest way to enjoy fresh shrimp! Pan seared shrimp features caramelized edges and juicy middles in each perfectly seasoned bite. Ready to eat in 15 minutes!

Ingredients

• 1 pound large shrimp (21/30) (peeled and deveined)
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 ½ teaspoon old bay seasoning
• pinch kosher salt

Instructions

1. Dry shrimp on a paper towel or a clean hand towel. Carefully dry both sides of the shrimp. This will give you a better sear.
2. Transfer the dried shrimp to a large bowl. Add the old bay seasoning and a pinch of kosher salt. Stir well to coat the shrimp evenly.
3. Heat a large stainless steel skillet over medium-high heat. Add the butter and olive oil to the pan.
4. Once the butter is melted and the pan is hot, add half of the shrimp to the skillet in an even layer. Cook for 1 1/2 minutes, then carefully flip the shrimp to the other side.
5. Cook for an additional minute and a half or until the shrimp is no longer translucent. Do not overcook the shrimp!
6. Transfer the cooked shrimp to a plate and repeat with the remaining shrimp. Enjoy immediately!

22. Black Lentil Salad

Black Beluga Lentil Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘4’, ‘4 people’]

A simple, healthy and delicious black lentil salad with soft and earthy beluga lentils, honey roast carrots, pomegranate and crumbled feta.

Ingredients

• 4 carrots (cut into sticks )
• 2 tbsp olive oil
• 2 tbsp honey
• ½ tsp sea or kosher salt
• ½ tsp black pepper
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• 2 tsp honey
• ¼ – ½ tsp sea or kosher salt
• 2.5 cups cooked beluga lentils ((Note 1))
• 1.3 cups crumbled feta
• 1/2 cup pomegranate seeds ((Note 2))
• 1/4 cup fresh mint ( roughly chopped)

Instructions

1. Heat the oven to 220 C or 425 F.
2. Place the carrot sticks into a large roasting dish and add the olive oil, honey, salt and black pepper. Mix together with your hands until all the ingredients are incorporated and place in the middle of the oven for 20 minutes, turning halfway.
3. Meanwhile, combine the dressing ingredients in a small jug or bowl and set aside.
4. Add the lentils to a salad bowl or other large bowl with the pomegranate seeds, mint and feta.
5. Remove the carrots from the oven when they are ready. (Note 3)
6. Leave them to cool for a few minutes before adding them to the salad.
7. Pour on the dressing, toss everything together, plate up and enjoy.

23. Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 tortilla shells’]

Enjoy Mexican flavors with these healthy chicken sheet pan fajitas. A yummy, flavorful recipe the kids will love! Gluten-free and dairy-free.

Ingredients

• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 ½ lbs chicken breasts (boneless, skinless (cut into strips))
• 3 bell peppers (cut into strips (use whatever colors you want))
• 1 medium white onion (sliced)
• 1 lime (juiced)
• fresh cilantro (chopped)
• 12 small corn shells
• sour cream (grated cheese, guacamole, salsa (OPTIONAL))

Instructions

1. Preheat the oven to 400F and oil the baking sheet.
2. In a bowl, combine chilli powder, garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil.
3. Add chicken strips to the baking sheet, cover with the mix of olive oil and spices.
4. Add in the bell peppers, white onion and toss to combine.
5. Cook in the oven for around 20 minutes until the chicken is fully cooked.
6. Squeeze out the lime juice all over the sheet pan and sprinkle over chopped cilantro.
7. Serve in tortillas.

24. Braised Lamb Shanks

Braised Lamb Shanks Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT130M · Total: PT140M · Yield: [‘4’]

Easy Braised Lamb Shanks Recipe slow cooked in delicious, rich red wine sauce. Tender, fall-off the bone lamb recipe of restaurant quality!

Ingredients

• 3-4 lamb shanks (about 1.5-2 pounds, trimmed of excess fat)
• 2 tablespoons olive oil (extra virgin)
• 1 large onion (finely chopped)
• 2 carrots (chopped)
• 5 shiitake mushrooms (sliced)
• 1/2 tablespoon rosemary (dried or fresh)
• 1 teaspoon ground coriander
• 1 teaspoon salt (divided)
• 1 teaspoon ground black pepper (divided)
• 3 ounces tomato paste
• 3 bay leaves
• 3 cups beef broth
• 1 cup red wine
• 1/4 cup balsamic vinegar
• 1 tablespoon Worcestershire sauce

Instructions

1. Preheat oven to 350 degrees F. Also preheat large Dutch oven on medium-high heat and add 1 tablespoon of olive oil.
2. Season lamb shanks with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper on all sides. Sear lamb shanks until golden brown crust forms and transfer to a large plate.
3. Add remaining 1 tablespoon olive oil and add onion, carrots and mushrooms. Saute until translucent, stirring occasionally. Then add rosemary, coriander and saute for another 30 seconds, stirring constantly. Add tomato paste and stir with vegetables until incorporated.
4. Pour in beef broth, red wine, balsamic vinegar, Worcestershire sauce and add remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, then stir. Add previously browned lamb shanks, making sure they are covered with liquids.
5. Cover pot with a lid and bake on a bottom oven rack for 2 hours.
6. After remove lambs shanks from the oven, let stand in a pot covered for about 10 minutes and serve hot with the gravy over mashed potatoes.

25. Spicy Pineapple Chicken

Spicy Pineapple Chicken Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT50M · Yield: [‘3’, ‘3 meal prep bowls’]

A quick, sweet, spicy pineapple chicken stir-fry you can meal prep! It’s a lovely, delicious, Asian-inspired meal prep recipe.

Ingredients

• 3 tbsp soy sauce
• 4 tbsp pineapple juice (from can)
• 1 tbsp chilli sauce
• 2 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• 1/4 tsp red pepper flakes
• 1 lb chicken thighs (skinless & boneless (cubed))
• 1 tbsp olive oil
• 1/2 white onion (sliced)
• 1 jalapeño (sliced)
• 14- ounce can pineapple chunks (drained)
• 1/2 tsp salt
• 1 tbsp green onion (sliced)

Instructions

1. Drain the can of pineapples, leaving out the juice. Combine soy sauce, pineapple juice, chili sauce, garlic, ginger, and pepper flakes in a bowl.
2. Cube the chicken thighs and add them to the marinade. Make sure all of it is covered, marinate in the fridge for 20 minutes or so.
3. Heat the olive oil in a skillet over medium heat. Add in the onion, jalapeno. Cook for 1-2 minutes.
4. Add in the chicken with the marinade. Afterward, turn up the heat and cook for 10-15 minutes until the chicken is fully cooked.
5. Finally, add in pineapple and salt. Cook for another 3-5 minutes. Sprinkle with green onion before serving.
6. For meal prep:Serve with rice of your choice. Keep refrigerated for up to 3 days.

26. Bourbon Cherry Cocktail

Bourbon Cherry Cocktail is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT10M · Total: PT13M · Yield: [‘1’, ‘1 Cocktail’]

This fruity bourbon cherry cocktail is a perfect drink for sipping on a warm summer evening. The homemade brown sugar and cherry infused syrup makes this drink stand out from the rest.

Ingredients

• Cherry Syrup: 1 ½ cup frozen cherries
• ½ cup brown sugar, packed
• ½ cup water
• 1 tsp cinnamon
• ½ tsp vanilla extract
• Bourbon Cherry Cocktail: 1 oz bourbon
• 1 oz cherry syrup
• ½ oz lemon juice, freshly squeezed
• ½ oz orange juice, freshly squeezed

Instructions

1. Heat the cherries, brown sugar, water, cinnamon and vanilla extract on a small saucepan over medium heat.
2. Continue to heat, stirring occasionally. Allow the syrup to gently simmer for a couple of minutes. Don’t let it boil.
3. Once the brown sugar has fully dissolved, which will take about 5 minutes, remove the syrup from the heat. Strain out the cherries. Set the syrup aside to cool for a few minutes.
4. Add the bourbon, cherry syrup, lemon juice, orange juice and a handful of ice to a cocktail shaker. Shake well for 5 to 8 seconds until the outside of the shaker is frosted.
5. Strain into a chilled cocktail glass and serve. Enjoy responsibly!

27. Chicken Cutlets

Crispy Baked Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 chicken cutlets’]

Make these crispy baked chicken cutlets – they’re crispy outside and moist inside. Perfect for dinner.

Ingredients

• 2 boneless (skinless chicken breasts)
• 2 large eggs
• 2 tbsp almond milk
• a pinch of salt and black pepper
• 1 cup breadcrumbs (gluten-free or regular)
• 1/4 cup parmesan cheese (shredded)
• 1 tbsp Italian seasoning
• 2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Cooking spray

Instructions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and spray it with a couple of pumps of cooking spray.
2. Slice the chicken breasts in half lengthwise. Place chicken breast inside a plastic wrap and pound with a meat mallet until the chicken is around 1/4 inch thick. Do it with every piece of chicken.
3. In a shallow bowl, whisk the eggs with almond milk, salt, and black pepper.
4. In another shallow dish, mix the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, thyme, oregano, paprika, salt, and black pepper.
5. Dip each chicken breast in the egg on both sides. Then, press it into the breadcrumbs on both sides.
6. Place on a baking sheet and spray with cooking spray.
7. Repeat it with all of the chicken cutlets.
8. Bake in the oven for 17-20 min until golden and cooked through. Serve with your favorite salad.

28. Rack of Lamb with Red Bell Pepper

Rack of Lamb with Red Bell Pepper Butter Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

A lamb dish with a sauce that’s worthy of special occasions like Valentine’s Day, birthdays and anniversaries.

Ingredients

• 1 rack lamb ((about 2 lbs))
• 1 tsp Kosher salt ((to lightly coat the rack))
• ⅓ cup extra virgin olive oil
• ⅓ cup white wine
• 3 cloves garlic ((chopped, optional))
• 2 sprigs fresh rosemary
• 1 ½ Tbsp extra virgin olive oil
• 2 cloves garlic ((minced))
• 1 large red pepper ((diced))
• 1 cup chicken stock
• ¾ cup heavy cream
• ¼ stick butter
• ⅛ tsp salt ((to taste))
• ⅛ tsp white pepper ((to taste))

Instructions A day before serving this rack of lamb:

1. Salt and marinate the lamb by soaking the rack of lamb in a large bowl of water for half an hour. Drain, then  sprinkle with a light coating of Kosher salt. Let drain on rack for about 45 minutes then rinse off the salt
2. Marinate lamb with the extra virgin olive oil and white wine, cloves of minced garlic, and fresh rosemary sprigs; turn after 12 hours

The following day:

1. Preheat the barbecue, oven or air fryer.
2. Meanwhile, prepare the red bell pepper sauce by putting the extra virgin olive oil in a frying pan over medium high heat, then add the garlic and diced red pepper.
3. Sauté for about 5 minutes, then add the chicken stock and continue to cook until the liquid is reduced by half.
4. Next, add the heavy cream and reduce while cooking over low heat. When it begins to have a light, creamy consistency, add the butter and salt and pepper to taste.
5. Remove from heat and blend to a very smooth sauce with an immersion blender (put in a jar) or a blender or food processor. (I have a VitaMix and did not need to strain the sauce, but if you have little pieces of red pepper in the sauce, strain it through a fine mesh strainer.)

Cook the lamb on the grill to your liking:

1. Or you can roast it in the oven or air fryer. I cooked mine at 350 degrees F for about 15 minutes.
2. Let the lamb rest for about 10 minutes covered with a piece of aluminum foil, then slice the rack of lamb.
3. Serve with the red bell pepper butter sauce and your choice of sides.
4. You can serve the lamb as you prefer, but I tied 3 together with a sprig of rosemary which is so easy to do, but adds so much to the presentation.

29. Mac and Cheese

Healthy Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘2’, ‘2 servings’]

Love mac and cheese, but wish it was healthier? Try our healthy mac and cheese now! The same nostalgic flavor – lighter!

Ingredients

• 4.5 oz wholegrain pasta
• 2 oz broccoli ((chopped))
• 2 oz peas
• 2 ½ oz mature cheddar
• ¾ cup milk of choice ((can be vegan, I used oat milk))
• 1 ½ tbsp cornstarch
• Salt to taste
• ½ tsp garlic powder
• ¼ tsp onion powder
• 1 tsp mustard
• ¼ tsp black pepper
• 2.5 oz cottage cheese
• 1 tsp mango chutney
• 1 tbsp Worcestershire sauce (vegetarian)

Instructions Pasta and veggies:

1. Cook pasta in salted boiling water.
2. Add the chopped broccoli and peas about 2-3 minutes before the pasta is ready. They should be bright green, soft on the outside and crunchy in the middle.
3. Strain the water from the pasta, broccoli and peas.

Sauce:

1. Meanwhile, in a large saucepan grate the cheddar, add the milk, cornstarch, salt, garlic and onion powder, mustard and black pepper. Mix until the cornstarch is dissolved.
2. Here is where you mix in the optional mango chutney and Worcestershire sauce, too
3. Place on medium heat and cook, stirring often, until the cheese is melted into the sauce, the sauce boils and thickens. Allow to boil for around 1-2 minutes to cook the cornstarch, while mixing.

Assemble:

1. Optional but great: blend the cottage cheese separately.
2. Take the sauce off the stove, add the cottage cheese (blended or normal) and stir again. Then add the pasta, broccoli and peas. Mix everything gently together until the sauce coats the pasta.
3. CAUTION: Don’t boil cottage cheese, it’ll ‘curl’.
4. Eat immediately. It can be reheated in the microwave or oven, NOT on the stove!

30. Spaghetti Pizza

Spaghetti Pizza Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz spaghetti
• 2 large eggs
• 1 cup shredded mozzarella cheese
• 1 cup marinara sauce
• Optional: pepperoni slices
• 1 Tbsp olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 400°F (200°C) and grease a round pan (pizza pan) or sheet pan.
2. 2. Cook spaghetti until al dente; drain and toss with eggs and a pinch of salt.
3. 3. Press the hot spaghetti into an even crust on the pan; bake 12 minutes to set.
4. 4. Spread marinara sauce over the crust; top with mozzarella and pepperoni; bake 8–12 minutes until cheese melts and edges are golden.
5. 5. Let cool a few minutes before slicing and serving.

31. Vegan Scallops

Vegan Scallops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT6M · Total: PT8M · Yield: [‘4’, ‘4 Servings’]

Vegan Scallops made with all plant-based ingredients! This quick and easy recipe is made with king oyster mushrooms, seared to perfection in a delicious savory pan sauce. Healthy vegan seafood that’s naturally gluten-free, keto, paleo, and allergy-free, the meaty texture of these perfectly marinated and cooked mushrooms scallops will impress everyone on the guest list!

Ingredients

• 1 LB King Oyster Mushrooms
• 1 TB Vegan Butter
• 1 TB Olive Oil
• 1 Tsp Minced Garlic
• 1/2 Tsp Onion Powder
• 1/4 Tsp Black Pepper (to taste)
• Salt (to taste)
• 1 TB Rice Vinegar
• 2 Tsp Vegan Fish Sauce* (optional)
• Fresh Parsley (to garnish)
• 1/4 Cup Water or Vegetable Broth (if making pan sauce)

Instructions

1. Brush any debris off the mushrooms and slice the top cap and bottom stem off each mushroom. Slice the white stem into about 1-inch thick rounds.
2. Place the sliced mushroom scallops in a bowl and rub in the onion, salt, pepper, and minced garlic.
3. Add the butter and olive oil to a large skillet and let it melt over medium-high heat before adding the vinegar and vegan fish sauce.
4. Now add the sliced mushroom scallops to the hot pan to sear on the first side for about 3-4 minutes until the surface is golden brown. Flip the mushrooms over using tongs and allow the other side to sear for another 3-4 minutes.
5. Carefully remove the cooked scallops from the pan and plate them to serve.
6. Add the water or veggie broth to the hot pan and use a spatula to scrape up the flavoring bits to create a quick pan sauce.
7. Pour the pan sauce over the plated vegan scallops and serve with a garnish of fresh parsley.

32. London Broil

London Broil is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 to 1.5 lb flank steak
• 2 Tbsp soy sauce
• 2 Tbsp Worcestershire sauce
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 1 Tbsp brown sugar
• 1/2 tsp black pepper
• Salt, to taste

Instructions

1. 1. In a bowl, whisk together soy sauce, Worcestershire, olive oil, garlic, brown sugar, and pepper.
2. 2. Marinade the steak for 30–60 minutes (or up to 2 hours) in the fridge; pat dry before cooking.
3. 3. Preheat broiler or grill; cook to desired doneness (about 4–6 minutes per side for medium-rare, depending on thickness).
4. 4. Let rest 5–10 minutes, then slice thinly across the grain and serve.

33. Lasagna

Traditional Italian Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT70M · Yield: [‘6’, ‘6 servings’]

A beautiful traditional Italian Lasagna

Ingredients

• 16 ounces lasagna noodles, cooked to package instructions
• 1 small yellow onion, peeled and chopped
• 1 tablespoon good quality olive oil
• 10 ounces spicy Italian sausage
• 10 ounces lean ground beef
• sea salt and freshly ground pepper
• 1 25 oz jar of your favorite marinara sauce
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon powdered garlic
• zest of one large lemon
• 15 ounces full fat ricotta cheese
• 8 ounces fresh mozzarella, (packed in water) cut into 1 inch cubes
• 1 cup freshly grated parmesan
• 6 basil leaves, chopped, for garnish (optional)

Instructions

1. Preheat oven to 350 degrees and place rack in center position
2. Place a large pot of salted water to boil, when water is at a rolling boil, add lasagna noodles and cook to package instructions. While waiting for water to boil:
3. Place a large pan on cooktop on high heat. Add olive oil, when oil is hot add chopped onion and cook, stirring frequently for five minutes turning down heat when necessary
4. Add sausage and beef to pan, cook until cooked through (8-10 minutes) using a spatula to break apart. Season with sea salt and freshly ground pepper.
5. Add pasta sauce, garlic powder and red pepper flakes, turn down to a low simmer
6. While meat simmers, zest lemon and add zest to the ricotta cheese, stir well
7. When pasta noodles are al dente, strain in colander, rinse under cold water (we are making four layers so you need 12 noodles. Always cook more than you need because 2-3 usually break)
8. Place three lasagna noodles flat in a ceramic baking dish, spread a layer of meat sauce (approx 1 1/4 cup) onto noodles, then add 1/3 of the ricotta by spoonfuls and 1/ 3 of mozzarella onto meat sauce (It doesn’t have to be perfect, estimate the best you can). Add another layer of noodles then pasta sauce (again 1 1/4 cup) then the cheeses and repeat one more time. Add the fourth layer of noodles, top with remaining meat sauce and then sprinkle with the freshly grated parmesan.
9. Place in the oven and bake for 35-40 minutes. Remove from oven and allow to rest for five minutes. Garnish with basil if desired and serve.

34. Beef Tenderloin

Beef Tenderloin Stuffed with Goat Cheese, Spinach & Sun-Dried Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’14’, ’14 servings’]

This recipe for Beef Tenderloin Stuffed with Goat Cheese, Spinach & Sun-Dried Tomatoes is impressive to view, but actually easy to make! A perfect buffet dish for your holiday.

Ingredients

• 8 ounces (225 ) frozen chopped spinach, (defrosted and squeezed as dry as possible)
• 6 ounces (170 g) mild, soft goat cheese, (such as Montrachet)
• 1/4 cup (30 g) minced oil cured sun-dried tomatoes
• 1 teaspoon dried thyme, (divided)
• 1 teaspoon dried rosemary, (divided)
• 3 to 4 pounds (1.4 kg to 1.8 kg) beef tenderloin
• Salt
• Pepper
• 2 tablespoons Garlic-Infused Oil, (made with olive oil, such as Fody Garlic-Infused Olive Oil, divided)
• Butcher’s twine

Instructions

1. Position rack in middle of oven. Preheat oven to 425°F/220°C. Have a roasting pan at hand.
2. Stir together spinach, goat cheese and tomatoes in a medium mixing bowl until thoroughly combined.
3. Slice the tenderloin lengthwise down the center and about three-quarters of the way through. Open the beef as flat as possible. Season interior well with salt and pepper and about three-quarters of the herbs (you can do this by eye).
4. Spread cheese and vegetable filling down center of beef, leaving a 1-inch (2.5 cm) border on all sides. Press sides back together, making sure no filling is protruding. Wrap with Butcher’s twine at 2-inch (12 mm) intervals. Rub tenderloin all over with 1 tablespoon of Fody Garlic-Infused Olive Oil, then season with salt and pepper and remaining herbs. (Meat may be prepared to this point up to one day ahead. Simply refrigerate until needed, then allow to come to room temperature before proceeding).
5. Place remaining 1 tablespoon of oil in roasting pan and place over one or two burners over medium heat. Sear the tenderloin on all sides; this will just take a couple of minutes.
6. Place the pan in the oven and roast the tenderloin for about 40 minutes. Check with instant meat thermometer in center of tenderloin. Thermometer should read 125°F/52°C for medium rare as the temperature will rise after removal from oven. Total cooking time will depend ion how cool the meat is when it goes in the oven, but will be done within the hour. Remove from oven and tent with foil. Allow to sit at least 10 minutes to allow juices to re-distribute and for temperature to rise further. Final should be 130°F/55°C to 135°F/58°C). Remove twine.
7. Slice tenderloin crosswise and serve immediately, or, serve at room temperature. Any pan juices can be drizzled over the spirals.

35. Chicken Tandoori

Juicy Chicken Tandoori Recipe Without Yogurt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT230M · Yield: [‘4’, ‘4 Servings’]

This chicken tandoori recipe is amazingly succulent and filled with earthy and aromatic spices. Although the flavors are complex, the recipe is actually quite easy!

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon cayenne
• 2 teaspoons coriander powder
• 1 1/2 teaspoons cumin
• 1 tablespoon garam masala
• 2 1/2 teaspoons paprika
• 1 teaspoon turmeric powder
• 1 15-ounce can coconut milk or 1.5 cups dairy-free yogurt
• 2 tablespoons lemon juice
• 5 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1 teaspoon sea salt
• black pepper (to taste)
• 6-8 chicken drumsticks (or a combination of drumsticks and thighs, bone-in)
• lemon wedges
• cilantro

Instructions

1. Optional: Heat oil in a small skillet over medium heat. Add all the spices (through turmeric) and cook, stirring, until fragrant, about 2-3 minutes. Let cool completely.
2. In a bowl, whisk together coconut milk or yogurt with oil and spices. Stir in garlic, ginger, lemon, salt, and pepper.
3. Using a sharp knife, cut deep slashes to the bone in 2-3 places on each piece of chicken. Coat in marinade. Cover and chill at least 3 hours or overnight up to 24 hours.

To Oven Bake:

1. When ready to cook, preheat the oven to 350° F and line a baking sheet with foil. Transfer chicken to a baking sheet, reserving excess marinade.
2. Bake for 20 minutes then generously brush on extra marinade. Bake another 10 minutes, remove, and generously brush on more marinade. Bake a final 10-15 minutes or until chicken is cooked all the way through.
3. Let cool for a few minutes. Serve chicken with lemon wedges and cilantro.

To Grill:

1. Pre-heat the grill on medium-high until it’s hot. Place the chicken on the grill.
2. Allow the chicken to cook with the grill closed. Flip every 5-10 minutes and brush with the marinade each time.
3. Cook for a total of about 30 minutes or until the internal temperature reaches 165°F-185°F.
4. Remove from the grill and allow to cool for a few minutes before serving.

36. Dairy-Free Chicken Tandoori

Juicy Chicken Tandoori Recipe Without Yogurt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT230M · Yield: [‘4’, ‘4 Servings’]

This chicken tandoori recipe is amazingly succulent and filled with earthy and aromatic spices. Although the flavors are complex, the recipe is actually quite easy!

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon cayenne
• 2 teaspoons coriander powder
• 1 1/2 teaspoons cumin
• 1 tablespoon garam masala
• 2 1/2 teaspoons paprika
• 1 teaspoon turmeric powder
• 1 15-ounce can coconut milk or 1.5 cups dairy-free yogurt
• 2 tablespoons lemon juice
• 5 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1 teaspoon sea salt
• black pepper (to taste)
• 6-8 chicken drumsticks (or a combination of drumsticks and thighs, bone-in)
• lemon wedges
• cilantro

Instructions

1. Optional: Heat oil in a small skillet over medium heat. Add all the spices (through turmeric) and cook, stirring, until fragrant, about 2-3 minutes. Let cool completely.
2. In a bowl, whisk together coconut milk or yogurt with oil and spices. Stir in garlic, ginger, lemon, salt, and pepper.
3. Using a sharp knife, cut deep slashes to the bone in 2-3 places on each piece of chicken. Coat in marinade. Cover and chill at least 3 hours or overnight up to 24 hours.

To Oven Bake:

1. When ready to cook, preheat the oven to 350° F and line a baking sheet with foil. Transfer chicken to a baking sheet, reserving excess marinade.
2. Bake for 20 minutes then generously brush on extra marinade. Bake another 10 minutes, remove, and generously brush on more marinade. Bake a final 10-15 minutes or until chicken is cooked all the way through.
3. Let cool for a few minutes. Serve chicken with lemon wedges and cilantro.

To Grill:

1. Pre-heat the grill on medium-high until it’s hot. Place the chicken on the grill.
2. Allow the chicken to cook with the grill closed. Flip every 5-10 minutes and brush with the marinade each time.
3. Cook for a total of about 30 minutes or until the internal temperature reaches 165°F-185°F.
4. Remove from the grill and allow to cool for a few minutes before serving.

37. Chinese Orange Chicken

Chinese Orange Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M

Chinese Orange Chicken that is way better than take-out!

Ingredients

• 4 Boneless Skinless Chicken Breasts (cut into bite-size pieces)
• 3 Eggs (whisked)
• 1/3 cup Cornstarch
• 1/3 cup Flour
• Salt
• Oil (for frying)
• 1 cup Orange Juice
• 1/2 cup Sugar
• 2 Tablespoons Rice Vinegar (or White Vinegar)
• 2 Tablespoons Soy Sauce (use tamari for a gluten-free dish)
• 1/4 teaspoon Ginger
• 1/4 teaspoon Garlic Powder (or 2 garlic cloves, finely diced)
• 1/2 teaspoon Red Chili Flakes
• Orange Zest (from 1 orange)
• 1 Tablespoon Cornstarch
• Green Onions
• Orange Zest

Instructions

1. To make orange sauce:
2. In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
3. In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
4. To make chicken:
5. Place flour and cornstarch in a shallow dish or pie plate. Add a generous pinch of salt. Stir.
6. Whisk eggs in shallow dish.
7. Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
8. Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
9. Working in batches, cook several chicken pieces at a time. Cook for 2 – 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
10. Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.

38. Asparagus Pizza with Bacon

Asparagus Pizza with Bacon and Balsamic Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

This asparagus pizza with bacon and balsamic glaze is perfect for spring pizza night. Bright and vibrant yet creamy and comforting.

Ingredients

• 1 ball pizza dough
• 3 tbsp creme fraiche
• 1/8 tsp salt
• 1/8 tsp black pepper
• ½ cup of fontina (grated)
• ½ cup fresh mozzarella (torn into small pieces)
• 3 oz asparagus chopped into 1 inch pieces
• ½ cup parmesan (freshly grated)
• 3 slices cooked bacon (crumbled )
• Balsamic glaze (optional)
• basil leaves (optional, for garnish)

Instructions

1. Preheat pizza oven to 750-850 degrees F or preheat kitchen oven to 475 degrees F.
2. Bring small pot of water to a boil. Add asparagus to water and boil for 2-3 minutes. Transfer to an ice water bath with a slotted spoon.
3. Cook bacon in a frying pan over medium-high heat for 5 to 6 minutes, turning halfway through, and until bacon is crispy. Transfer to a plate lined with a piece of paper towel to absorb excess grease. Crumble and set aside.
4. In a small bowl, mix creme fraiche with salt and black pepper.
5. Stretch your ball of pizza dough to desired shape/size (12” for me!) and move to floured pizza peel (pizza oven) or lightly floured parchment paper (kitchen oven)
6. Spread creme fraiche over the top of the dough, leaving a 1” border along the edge.
7. Top with shredded fontina and mozzarella. Add asparagus. Top with parmesan.
8. IF USING PIZZA OVEN: Slide pizza into oven, turning 90 degrees every 20-30 seconds for 90 seconds or until done (the bottom of the pizza should be dotted with light brown spots, but shouldn’t be burnt).
9. IF USING KITCHEN OVEN: Slide the pizza + parchment paper onto the back of a large cookie sheet and set in the oven. Bake for 10-12 minutes or until crust is golden brown and cheese is bubbling.
10. Remove from oven and slide onto a cookie rack and let the pizza cool for 8-10 minutes. This will keep the juices from the cheese from seeping out and making the bottom of your dough soggy. Slide onto cutting board, slice and serve!

39. Stuffed Shells

Gluten-Free Stuffed Shells with Vegan Almond Ricotta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘4’, ‘4-6’]

A classic Italian dinner recipe made-over so everyone can enjoy. Gluten-Free Stuffed Shells with Vegan Almond Ricotta and a homemade sun-dried tomato sauce! A cozy family meal that leaves bellies full and hearts warm!

Ingredients

• 8oz (1 box) Tinkyada Brown Rice Shell Pasta
• 1 Container Kite Hill Almond Ricotta
• 1/4 Cup Fresh Chopped Parsley
• 1 Tsp Smoked Paprika
• Sun-Dried Tomato Sauce:
• 1 15oz Can of Plain Tomato Sauce (salt-free)
• 1/2 Cup Sundried Tomatoes (in oil)
• 1 Shallot (chopped)
• 1 Tsp Minced Garlic
• 1/2 TB Dried Tarragon
• 1 Tsp Dried Marjoram
• 1/4 Tsp Black Pepper
• Sliced Almonds (to top, optional)
• Chopped Parsley (to top, optional)

Instructions

1. Preheat the oven to 350°F.
2. Boil the pasta in a large pot for about 14 minutes, rinse in cold water, and set aside.
3. Combine all the sauce ingredients in a food processor and blend until smooth.
4. In a small bowl, combine the almond ricotta with the chopped parsley and smoked paprika, mix well.
5. In a greased 8×8 baking dish, layer in 1/2 cup of sauce.
6. Stuff each shell with about 1 tablespoon of the ricotta mixture and place them in the sauce lined baking dish (tightly packed). Then add the rest of the sauce on top of the stuffed shells.
7. Cover the baking dish with foil and bake in the oven for 20 minutes.
8. Remove and top with the sliced almonds and additional chopped parsley if desired.

40. Air Fryer Chicken Drumsticks

Air Fryer Chicken Drumsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 chicken drumsticks (about 2–2.5 lb total)
• 1 Tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• Optional: 1/2 tsp chili powder

Instructions

1. 1. Preheat the air fryer to 400°F (200°C).
2. 2. Toss drumsticks with oil and all spices until evenly coated.
3. 3. Arrange in a single layer; air fry 20–22 minutes, turning halfway, until the internal temperature reaches 165°F (74°C) and the skin is crisp.
4. 4. Let rest 5 minutes before serving.

41. Blackened Salmon

Oven Baked Blackened Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [‘4’]

This baked blackened salmon produces flavorful, flaky salmon every time! An easy, homemade blackened seasoning and salmon filets are all you will need to bring this easy salmon recipe to life.

Ingredients

• 4, 6-oz salmon filets
• Avocado or olive oil spray
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon cumin
• 1 teaspoon brown sugar

Instructions

1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Add all of the blackening spices to a small bowl and combine well. Pat the salmon filets dry with a paper towel. Liberally coat each salmon filet with the spice blend. (If you find that the seasoning is having a hard time sticking to the flesh side of the salmon, you can spray or brush the salmon filet with a little olive oil, avocado oil, or melted butter with a basting brush.)
3. Place the salmon filets on the lined baking sheet, skin side down. Bake the salmon in the preheated oven for about 14-17 minutes, or until the internal temperature reaches 140-145 degrees Fahrenheit in the thickest portion of the filet. You can also broil for 1-2 minutes to create a crispy crust. There may be slight variations in cooking time depending on the size/thickness of the salmon filets. Remove from the oven, let it cool for a few minutes and remove the salmon skin if needed.

42. Creamy Chicken Pasta

Marry Me Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 Servings’]

Crafted only using pantry staples, this creamy chicken pasta recipe is one you’ll find yourself coming back to again and again.

Ingredients

• 3 pcs garlic cloves ((minced))
• 4 oz sun-dried tomatoes
• 2 tbsp olive oil
• 1 lb chicken breast ((sliced))
• 1/2 tsp salt
• 1/4 tsp paprika
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 cup mozzarella cheese ((shredded))
• 8 oz penne pasta ((for gluten free, use gluten free brown rice pasta))
• 1 tbsp basil
• 1 tbsp oregano
• 1/4 tsp red pepper flakes
• 1/2 cup reserved cooked pasta water or more

Instructions

1. Once you have all your ingredients ready, here’s what you need to do to put the dish together.
2. In a large skillet, sauté garlic from oil in 2 tablespoons of olive oil for 1 minute on medium heat until the garlic is fragrant.
3. Add sliced chicken with salt and cook on high heat for 1 minute on each side.
4. Slice the sun-dried tomatoes into small pieces and add them to the skillet with chicken. Then add paprika, heavy cream and milk.
5. Cook pasta according to package instructions. Remember to reserve some cooked pasta water.
6. Add cooked and drained pasta to the skillet with the mozzarella cheese and bring to a gentle boil.
7. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.
8. Then add 1 tablespoon of basil, and oregano.
9. If the creamy sauce is too thick, add about ½ cup of reserved cooked pasta water to the skillet to thin it out. Do not add all of the pasta water at once – you might need less or more of it.
10. Season the chicken pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavours to combine.

43. Creamy Chicken Pasta

Marry Me Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 Servings’]

Crafted only using pantry staples, this creamy chicken pasta recipe is one you’ll find yourself coming back to again and again.

Ingredients

• 3 pcs garlic cloves ((minced))
• 4 oz sun-dried tomatoes
• 2 tbsp olive oil
• 1 lb chicken breast ((sliced))
• 1/2 tsp salt
• 1/4 tsp paprika
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 cup mozzarella cheese ((shredded))
• 8 oz penne pasta ((for gluten free, use gluten free brown rice pasta))
• 1 tbsp basil
• 1 tbsp oregano
• 1/4 tsp red pepper flakes
• 1/2 cup reserved cooked pasta water or more

Instructions

1. Once you have all your ingredients ready, here’s what you need to do to put the dish together.
2. In a large skillet, sauté garlic from oil in 2 tablespoons of olive oil for 1 minute on medium heat until the garlic is fragrant.
3. Add sliced chicken with salt and cook on high heat for 1 minute on each side.
4. Slice the sun-dried tomatoes into small pieces and add them to the skillet with chicken. Then add paprika, heavy cream and milk.
5. Cook pasta according to package instructions. Remember to reserve some cooked pasta water.
6. Add cooked and drained pasta to the skillet with the mozzarella cheese and bring to a gentle boil.
7. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.
8. Then add 1 tablespoon of basil, and oregano.
9. If the creamy sauce is too thick, add about ½ cup of reserved cooked pasta water to the skillet to thin it out. Do not add all of the pasta water at once – you might need less or more of it.
10. Season the chicken pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavours to combine.

44. Seafood Charcuterie Board

Seacuterie (Seafood Charcuterie Board) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [’12’, ’12 servings’]

Make the best statement at your next gathering with this easy and unique Seacuterie – a grazing board for all seafood lovers!With a seafood dip, various tinned fish, smoked salmon, and of course all the crackers and veggies we can fit!

Ingredients

• 3 tins seafood, such as smoked oysters, sardines, flavored mussels, clams, etc.
• 8 oz smoked salmon
• 8 oz cooked shrimp
• various crackers
• 2 cups fresh veggies (sugar snap peas, cucumbers, cherry tomatoes, etc.)
• 1 cup fresh fruit (, apples, pears, peaches)
• 1 cup olives
• ¼ cup capers
• ½ lemon, cut into wedges
• 4 sprigs fresh herbs to garnish (dill, basil, thyme)
• 1½ cups clams (steamer clams, razor clams, cockle clams, or your preference)
• 1 tablespoon olive oil (for cooking)
• ½ cup sour cream
• 8 oz cream cheese (, softened)
• 3 tablespoon parmesan cheese
• 2 teaspoon hot sauce (, tapatio or Louisiana)
• 2 stalks green onion
• 1 heaping tsp smoked paprika
• ½ teaspoon Johnny’s seasoning salt (, sea salt is ok)

Instructions For the clam dip

1. In the food processor, add all the ingredients except the clams and blend until well-combined.
2. Chop the clams and gently mix them into the dip.
3. Place in the fridge until ready to serve.

Assembling the board

1. Open the seafood cans and top them with fresh spices, oil, or herbs.
2. Place them throughout the platter and add the clam dip and smoked salmon.
3. Surround the seafood with crackers, fresh vegetables, fruit, olives, and other marinated vegetables. Split up large amounts of one product into different parts of the board to make it more appealing.
4. Garnish with capers, fresh lemon wedges, and herbs throughout.
5. Place in the fridge if not used immediately.

45. Chicken and Zucchini Pasta

Chicken Zucchini Pasta (Low Calorie, High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘3’, ‘3 plates’]

Bring in Asian flavors with this low-calorie, high protein chicken zucchini pasta. It’s sweet, umami, and spiced.

Ingredients

• 1 chicken breast (cubed)
• 2 tbsp olive oil
• 2 white onions (spiralized)
• 4 small zucchini (spiralized)
• 4 tbsp soy sauce (low sodium)
• 2 tbsp honey
• 3 garlic cloves (minced)
• 2 tsp fresh ginger (grated)
• 1 tsp cornstarch
• 1 tbsp sesame oil

Instructions

1. First, pat dry spiralized zucchini with a paper towel.
2. Heat olive oil in a wok over medium heat and add in the chicken. Cook for 3 minutes.
3. Add onions and cook for 4-5 minutes until they’re tender. Make sure you’re stirring throughout the whole time.
4. Stir spiralized zucchini and continue cooking for another 2 minutes or so.
5. While cooking, combine together the sauce ingredients in a separate bowl.
6. Add in the sauce, stir and continue cooking for another 5 minutes until zucchini is tender and chicken is cooked, and the sauce has thickened a little bit.
7. If there is still too much liquid, just add in more cornstarch.

46. Country Style Ribs

Country Style Ribs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2–3 lb country-style pork ribs
• 3/4 cup BBQ sauce
• 1/4 cup apple cider or water
• 1 Tbsp brown sugar
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 300°F (150°C) and line a large baking sheet with foil.
2. 2. Mix paprika, garlic powder, onion powder, salt, and pepper; rub the mixture into the ribs.
3. 3. Place ribs on a rack over the sheet; pour a little cider or water to keep moist; cover with foil.
4. 4. Bake 2–2.5 hours until tender; brush with BBQ sauce and bake uncovered 15–20 minutes to set glaze.

47. Chicken Thighs with Ranch Seasoning

Chicken Thighs with Ranch Seasoning is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 Tbsp ranch seasoning mix
• 1 Tbsp olive oil
• Lemon wedges for serving (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Toss thighs with oil and ranch seasoning until evenly coated; arrange on a lined sheet.
3. 3. Bake 25–30 minutes until the internal temperature reaches 165°F (74°C) and the skin is crisp.
4. 4. Rest 5 minutes; serve with lemon wedges if desired.

48. Crockpot Fajitas

Crockpot Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT480M · Total: PT495M · Yield: [‘4’, ‘4 servings’]

Crockpot Fajitas are a slow cooker take on the classic Mexican food dish. Made with peppers, onions and the perfect blend of spices, they are packed full of flavor. With only 15 minutes of hands-on prep time, these steak fajitas make an amazingly easy dinner any night of the week!

Ingredients

• 1 pound flank steak
• 1 onion (diced)
• 3 cloves garlic (minced)
• 1 package fajita seasoning (approximately 2 tablespoons)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 10 ounce can Rotel (drained)
• 1 green pepper (sliced)
• 1 red pepper (sliced)
• 1 yellow pepper (sliced)
• 1/2 cup water* OPTIONAL (This is optional, see below)

Instructions

1. Place the flank steak into the crockpot. Top it with the onion, garlic, fajita seasoning, pepper, and rotel. You can slightly mix together the ingredients after adding them to the crock pot.
2. Set the slow cooker to cook for 4 hours on high temperature, or 8 hours on low temperature.
3. When there is 1 hour of cook time remaining, add the sliced bell peppers to the crock pot and toss with the excess spices and liquid. Allow to cool for the final hour, then transfer the meat from the crockpot to a large cutting board to shred. Add the meat back into the slow cooker and stir the extra liquid and vegetables together. Serve with tongs or a slotted spoon.

49. Lemon Herb Chicken Kabobs

Lemon Herb Chicken Kabobs (Oven or Grill) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘8’, ‘8 Skewers’]

These marinated lemon herb chicken kabobs are juicy, fresh, and aromatic, with a slight char on the veggies from the fire caramelizing the marinade. These easy-to-make skewers are the perfect flavorful oven or BBQ grill recipe!

Ingredients

• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice (about 2 lemons)
• 3 cloves garlic (minced)
• 1 1/2 teaspoons oregano (fresh or dried)
• 1/2 teaspoon rosemary (fresh or dried)
• 1/2 teaspoons sea salt
• 1/2 teaspoon black pepper
• pinch cayenne pepper (optional)
• 1 pound boneless skinless chicken breasts (cut into bite-size pieces)
• 2 bell peppers (cut into bite-size pieces)
• 1 large zucchini (sliced into 1/4-inch thick rounds)
• 1 large red onion (cut into bite-size pieces)
• 1 pint cherry tomatoes

Instructions

1. If using wooden sewers, soak them in water for one hour to prevent burning.
2. In a small bowl, whisk together all the ingredients for the marinade.
3. Chop the boneless skinless chicken breast into thick cubes. Add the chicken to the marinade, cover, and marinate for at least 1 hour.

In the Oven

1. When ready to cook, preheat your oven to 450 degrees F. Line two lipped baking sheets with aluminum foil.
2. Thread the skewers, alternating chicken pieces and each of the vegetables. Brush each skewer with the remaining marinade.
3. Bake 10 minutes, rotate the kabobs 180 degrees, then bake another 5 minutes or until chicken is cooked through and veggies are tender.

On an Outdoor Grill/BBQ

1. If you prefer to cook on an outdoor grill, preheat your grill to medium. Brush olive oil onto grill surface to prevent sticking.
2. Thread the skewers, alternating chicken pieces and each of the vegetables. Baste each skewer with the remaining marinade.
3. Once the grill is hot, place kabobs on the grill about 1/2 inch apart. They should begin to sizzle.
4. Cook 5 minutes, turn and cook 5 minutes more until chicken is cooked through and vegetables are crisp-tender and slightly charred on the ends.

50. Pepperoni Pizza Chicken

Pepperoni Pizza Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 people’]

With this delicious Pepperoni Pizza Chicken, you can enjoy all the flavors of pepperoni pizza in a low-carb and protein-packed meal.

Ingredients

• 3 boneless skinless chicken breasts
• 2 Tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 2 oz pepperoni

Instructions

1. Preheat oven to 425.
2. Slice the chicken breasts in half lengthwise into cutlets.
3. Place the chicken cutlets on a greased sheet pan. Brush each cutlet with olive oil, then sprinkle with salt and pepper.
4. Bake the seasoned chicken at 425 for 25 minutes.
5. Once the chicken is cooked, spread 2 tablespoons of marinara sauce on each cutlet. Top the marinara sauce on each cutlet with 2 tablespoons of shredded mozzarella, then top the mozzarella with several slices of pepperoni. Bake an additional 5 minutes, or until the cheese is melted. Allow the chicken to rest for 5 minutes before serving.

51. Braised Short Rib and Risotto

Braised Short Rib Risotto with Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT240M · Total: PT300M · Yield: [‘4’, ‘4 servings’]

Savory mushrooms with juicy and tender fall off the bone short ribs, on top of creamy parmesan risotto. This dish is rich, decadent, and totally restaurant worthy. This impressive dinner will be a hit with anyone you serve it to.

Ingredients

• 1 teaspoon avocado oil
• 2-3 pounds bone in short ribs
• 2 cups onions (diced (about 1 large onion))
• 3 cloves garlic (minced)
• ¾ cups dry red wine (like cabernet sauvignon)
• 4 cups beef stock
• 1 tablespoon extra virgin olive oil
• 1 pound mushrooms (quartered or sliced (I used baby portobello))
• 1 clove garlic (minced)
• Salt and pepper to taste
• 1 tablespoon extra virgin olive oil
• 1 cup onion (diced (about ½ large onion))
• 2 cloves garlic (minced)
• ½ cup cooking sherry
• 1 cup arborio rice
• 3-3.5 cups beef broth (could also use mushroom stock)
• 2 ounces parmesan cheese (freshly and finely grated w/ a microplane (about 2 cups)* see note)
• 1 tablespoon unsalted butter
• Fresh herbs

Instructions SHORT RIBS:

1. PREP: Take beef out of the refrigerator about 30 minutes prior to the time you want to start cooking. Preheat the oven to 350°F, and adjust the rack to the lower ⅓. Pat the short ribs dry with paper towels and lightly salt. Heat up a large dutch oven over medium-high heat. Brush oil onto short ribs.
2. SEAR: Sear the short ribs on all sides until a browned crust develops, a few minutes per side. The darker the better, but not burnt. Remove the short ribs from the pot and set aside. Drain all but 1 tablespoon of oil in the pot.
3. SAUTÉ: Reduce heat to medium and add in onions. Cook for about 5 minutes until caramelizing, occasionally stirring. Add in garlic and cook until fragrant, about 1 minute.
4. DEGLAZE: Deglaze with red wine, scraping up any fond with a wooden spoon. Allow the wine to simmer for a few minutes while stirring until alcohol has burned off. Return short ribs to the pot along with any juices. Add in enough beef broth to cover the short ribs about ⅔ the way up, about 3-4 cups.
5. BRAISE: Cover pot and cook in the oven for about 2-3 hours, until the short ribs are tender and falling off the bone.
6. FINISH: Remove pot from the oven. Remove any grease that has pooled on the surface with a spoon. Remove and discard bones. They should slide out easily. Remove short ribs to a cutting board. Onions and juices in the pot should have reduced to form a thicker gravy. If braising liquid is still too thin, Simmer stovetop uncovered until it is thicker. Salt and pepper to taste once desired consistency. When short rib meat is cool enough to handle, remove and discard any fatty pieces from the beef. Chop into bite sized pieces, or shred to your preference. Add back to the gravy that has formed.

Mushrooms

1. BROWN: In the last 45 minutes of the short ribs cooking time, heat a skillet over medium-high heat. Add olive oil and mushrooms, and cook until brown, about 10 minutes. Salt towards the end of cooking once mushrooms are already browned. Add pepper to taste. Set mushrooms aside.

RISOTTO

1. SIMMER: Heat up broth to a low simmer in a small pot.
2. SAUTÉ: In a saucepan heated over medium heat, add olive oil and sauté onions for about 5 minutes, until caramelizing. Add in garlic and cook while stirring until fragrant, about 1 minute.
3. DEGLAZE: Deglaze with sherry, scraping up any browned bits. Cook for a few minutes until alcohol has burned off.
4. TOAST: Add in the dry risotto and lightly toast in the pan for a few minutes, stirring occasionally.
5. POUR AND STIR: Adjust heat to medium-low. Add in hot broth to saucepan in batches ½ cup at a time, stirring frequently. Cook until liquid has absorbed before adding the next ½ cup of broth. Each ½ cup should take about 5 minutes to absorb, 25-35 minutes total. Adjust your heat if it is going too quickly or slowly. Thicker risotto will need about 3 cups of broth, but if you want it more runny, use 3.5 cups.
6. FINISH: When all the liquid has been absorbed, stir in parmesan cheese and butter. Mix until combined. Add salt and freshly ground black pepper to taste.

PUT IT ALL TOGETHER

1. SERVE: Add browned mushrooms to the beef and gravy. Serve beef and gravy on top of the risotto. Top with fresh herbs.

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