61 Fun Weekend Dinner Ideas for Family Night In

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. Teriyaki Chicken Lettuce Wraps

Teriyaki Chicken Lettuce Wraps (Low Calorie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT13M · Total: PT28M · Yield: [‘5’, ‘5 lettuce wraps’]

These teriyaki chicken lettuce wraps are crunchy, umami, and sweet. They’re low calorie, great for meal prep, high protein and dairy-free.

Ingredients

• 1 lb boneless skinless chicken breasts (diced)
• 1 tsp olive oil
• 1/4 cup soy sauce (preferably low sodium)
• 1/4 cup water
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 2 tsp fresh ginger (grated)
• 2 cloves of garlic (minced)
• Sweet gem lettuce
• 1 tsp sesame seeds
• green onion (sliced)

Instructions

1. Start by combining soy sauce, water, honey, rice vinegar, sesame oil, cornstarch, ginger, and garlic in a bowl.
2. Now, heat the olive oil in a skillet over medium-high heat. Add in chicken and cook it for 5 minutes on one side. After, flip the chicken with a spatula and cook for additional 3 minutes. The chicken should be slightly brown.
3. Pour the sauce into the skillet and cover all the chicken. Lower the heat and cook for another 3-5 minutes until the sauce thickens up.
4. Layout your sweet gem lettuce leaves and fill them up with teriyaki chicken.
5. Top with sesame seeds and green onion.

2. Chicken 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.

3. Salmon Tacos with Greek Yogurt Sauce

30-Minute Salmon Tacos with Greek Yogurt Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 tacos’]

These Salmon Tacos are fresh, slightly spicy, and have a subtle sweetness from the coconut rice. Topped with a zesty and flavorful Greek Yogurt Taco Sauce with fresh dill to really take the dish to the next level. Ready in just 30 minutes!

Ingredients

• 1 cup Basmati Rice
• 1 (13.66-oz )can coconut milk
• 1 teaspoon coconut oil (optional)
• ½ large red onion (peeled, cored, and sliced)
• 1 cup corn kernels (canned, frozen, or freshly cut off the cob)
• 2 tablespoon olive oil, in two parts
• 3 tablespoons taco seasoning, in two parts
• 15 ounces skinless salmon
• 8 small flour or corn tortillas
• 1 large hass avocado
• 2 tablespoons lime juice (1 lime = 2 tablespoons lime juice)
• ½ cup Greek Yogurt (½ cup = 5.3-ounce container)
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper
• 3 tablespoons fresh dill, chopped

Instructions Coconut Rice

1. Rinse your rice with cold water (I use a sieve for this) and add it to small pot with the coconut milk and coconut oil (optional) and stir to combine.
2. Bring to a boil, cover, and turn the heat all the way down to low. Simmer on low for about 20 minutes, until liquid is absorbed, and rice is tender. Fluff with a fork and set aside until you’re ready to assemble your tacos.

Salmon and Veggies

1. Preheat your oven to 400°F.
2. Add the onion and corn to a large baking sheet with 1 tablespoon of olive oil and roughly half of the taco seasoning (about 1 ½ tablespoons) and toss to coat. Roast for ten minutes.
3. Meanwhile, prep the salmon by patting it dry with a paper towel, and slicing it into bite-sized cubes, about 1 cubic inch.
4. Add the salmon cubes to a mixing bowl with the remaining 1 tablespoon of olive oil and the rest of the taco seasoning (about 1 ½ tablespoons). Set aside to marinade until ready for the oven.
5. After the corn and onions have roasted for ten minutes, remove them from the oven and add the marinaded salmon to the baking sheet. Place it back in the oven for an additional 8 minutes or until salmon’s internal temperature reaches 145°F.

Greek Yogurt Sauce for Tacos

1. Meanwhile, whisk together the Greek yogurt, lime juice, cumin, cayenne pepper, and chopped dill. Set aside until you are ready to assemble your salmon tacos.

Assembling Your Tacos

1. Once your coconut rice is ready, add a thin layer (I use about 3 tablespoons) to your tortillas.
2. Top the rice with a generous amount of corn, red onion, and salmon.
3. Slice your avocados and place them on top. Finish off with a dollop of Greek yogurt sauce.

4. Butterbean Stew

Easy Butter Bean Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT30M · Total: PT30M · Yield: 3

A super easy and delicious one-pot butter bean stew that’s ready in under 30 minutes, with Mediterranean-inspired flavors.

Ingredients

• 2 tablespoon oil
• 250g mixed cherry tomatoes, halved
• 1 tablespoon tomato paste
• ½ cup water
• 1 X 570g jar butter beans, with the stock
• 1 red onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 sprig of fresh rosemary, stems removed, chopped
• Salt and pepper to taste
• 20g hard cheese
• 1 cup spinach, chopped
• Parsley to garnish

Instructions

1. Heat oil on a large pan, then add the onion and saute for 5-7 minutes, before adding the minced garlic and cooking for another minute or two.
2. Tip in the cherry tomatoes, tomato paste, and water. Stir, then cover the pan and cook for 5 minutes until the tomatoes have broken down and softened.
3. Uncover the pan and tip in your butter beans along with the stock (if you’d prefer to rinse your beans, do so and add 300ml vegetable stock instead). Stir and simmer the beans for another 5 – 10 minutes.
4. Add the spinach, stir it into the pan until wilted, then remove the pan from the heat and add the grated hard cheese, stirring until the cheese is melted.
5. Sprinkle over the parsley and serve with crusty bread to mop everything up!

5. Slow Cooker Beef Roast with Potatoes and Carrots

Slow Cooker Beef Roast with Potatoes and Carrots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT480M · Total: PT495M · Yield: [‘8’, ‘8 servings’]

Slow cooker beef roast with potatoes and carrots is an easy, no-fuss meal that the entire family will enjoy. Tender dijon-herb beef roast is slow cooked with onions, potatoes, and carrots.

Ingredients

• 1 medium onion (cut into wedges)
• 1 pound carrots (cut into large, 2 inch chunks)
• 1.5 pounds baby potatoes (left whole)
• 4 cloves garlic (minced)
• 1 cup beef broth
• 2 tablespoons dijon mustard
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon pepper
• 3-4 pound chuck roast
• 1 tablespoon cornstarch (optional)

Instructions

1. In a 6 quart slow cooker, add onion, carrots, potatoes, garlic, and beef broth.
2. In a bowl, combine dijon mustard, salt, pepper, thyme, and rosemary. Brush mustard paste on all sides of beef roast and place in slow cooker on top of vegetables.
3. Cover and cook on low for about 8-10 hours (or high for 5-6 hours), or until beef roast is tender. Time depend on the size and shape of the roast you’re using.
4. Optionally, whisk together cornstarch and 1-2 tablespoons of water. Remove roast from slow cooker and add the cornstarch mixture to the beef broth, stirring to thicken into a gravy.

6. Ricotta Lemon Pasta

Ricotta Lemon Pasta – One Pot 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: [‘4’, ‘4 servings’]

One pot ricotta lemon pasta with arugula and parmesan cheese! Make an easy lemon ricotta pasta sauce in just a few steps to enjoy this deliciously bright dinner! This ricotta cheese lemon pasta is a guaranteed hit!

Ingredients

• 1 cup whole milk ricotta cheese (or you can also use part-skim)
• ½ cup Parmigiano-Reggiano (grated; plus more for topping)
• 2 tbsp extra-virgin olive oil (plus more for topping)
• 2 medium lemons (zested and juiced)
• ½ tsp red pepper flakes (or to taste (optional))
• 1 lb penne pasta (or a similar shape)
• 2-3 cups baby arugula
• salt and pepper (to taste)

Instructions

1. In a medium bowl, combine ricotta, Parmigiano-Reggiano, olive oil, lemon zest, lemon juice, and red pepper flakes. Set aside.
2. Cook pasta in boiling, salted water until it is cooked al dente, about 11 minutes. Reserve a cup of the pasta water, then drain pasta and return to the pot. Remove from heat.
3. Stir in arugula and allow to wilt for a minute, then add ricotta mixture and ½ cup of hot pasta water.
4. Stir gently stir to form a sauce, adding additional pasta water a bit at a time if needed for creamy consistency.
5. Add salt and pepper to taste and serve immediately, topped with more Parmigiano-Reggiano and a drizzle of olive oil.

7. Slow Cooker Lamb Ragu

Slow Cooker Lamb Ragu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT260M · Total: PT265M · Yield: [‘6’, ‘6 servings’]

This slow cooker lamb ragu is the ultimate Italian comfort food. The lamb is braised for hours until a delicious, rich sauce develops. Serve over your favorite pasta for a warming dinner for whomever you’re serving, whether it’s friends or the whole family.

Ingredients

• 2 tablespoons olive oil
• 1 onion (yellow or sweet)
• 4 cloves garlic
• 1 teaspoon Italian seasoning
• 1 pinch red pepper flakes (optional)
• 2 tablespoons tomato paste
• 1 pound ground lamb
• 28 ounces crushed tomatoes
• 1 pound pasta (like pappardelle or rigatoni)
• parmesan (optional, freshly grated, to taste)
• fresh herbs (optional, like parsley, basil, oregano, or mint, to taste)

Instructions

1. Finely chop the onion and mince the garlic.
2. Place a pan over medium-low heat. Add the olive oil and heat until shimmering.
3. Add the finely chopped onions and sweat until translucent, 5-10 minutes.
4. Add the garlic and chili flakes and cook until fragrant, about 30 seconds to 1 minute.
5. Add the tomato paste and cook for 2 to 3 minutes, until just caramelized.
6. Turn the heat up to medium and add the lamb to the pan. Season the meat with salt and pepper and cook until browned, about 7 to 10 minutes.
7. Add the crushed tomatoes, another pinch of salt, and Italian seasoning to the pan. Stir well. Transfer to the slow cooker.
8. Place the lid on the slow cooker and cook on low heat for 4 to 6 hours.
9. While the sauce is cooking, cook the pasta to package directions.
10. Taste, season the lamb sauce with salt and pepper if needed, and serve over pasta. Top with grated parmesan cheese and fresh herbs.

8. Turmeric Salmon and Couscous

Turmeric Salmon and Couscous is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT20M · Total: PT20M · Yield: [‘4’]

This Turmeric Salmon and Couscous skillet is super easy to make on a weeknight but seasonal and tasty enough for company. Loaded with good for you ingredients and ready in under 30 minutes!

Ingredients

• 4 skin on salmon fillets
• 1 orange pepper, diced
• 1/2 red onion, diced
• 1 tsp Kosher salt
• 1/4 tsp pepper
• 2 tbsp olive oil
• 1 tsp turmeric
• 1 tsp paprika
• 1 cup couscous
• 2 tbsp fresh orange juice
• 1 tbsp orange zest

Instructions

1. Heat a pot over medium-high heat and add 1 tbsp olive oil. Add peppers and onions and saute for about 5 minutes or until they become soft. Sprinkle the vegetables with half the salt, pepper, turmeric and paprika. I just eyeball this.
2. Add coucous and stir a minute. Add one cup of water and bring to a boil. When boiling remove from heat, place lid on and let sit for five minutes. Add orange zest.
3. In a cast iron pan heat 1 tbsp olive oil over medium high heat. Place salmon on a plate and sprinkle with remainng salt, pepper, turmeric and paprika. Again you can kind of eyeball this. Rub all the spices into both sides of the salmon.
4. Place salmon skin side down in heated pan and leave for about five minutes on first side. Turn and cook a remaining 5 minutes or so depending on thickness of the salmon.
5. Serve salmon over the couscous. Sprinkle with the fresh orange juice.

9. 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.

10. Crispy Baked 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.

11. Coconut Turkey Curry

Coconut Turkey Curry In a Hurry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘5’, ‘5 servings’]

A quick and easy ground turkey curry made with coconut milk and lots of vibrant fresh vegetables. It’s a great weeknight meal, and is gluten-free and dairy-free!

Ingredients

• 2 tablespoons olive oil
• 2 shallots, (thinly sliced)
• 4 cloves garlic, (minced)
• 1 tablespoon minced fresh ginger
• 1 1/2 tablespoons mild curry powder, (divided)
• 2 teaspoons coarse kosher salt, (divided)
• 1 bell pepper, (seeds removed and thinly sliced)
• 1 pound ground turkey
• 1 (14.5 ounce) can full-fat coconut milk
• 1 tablespoon tamari
• 1 tablespoon cornstarch, (arrowroot starch, or tapioca starch)
• 1 cup chopped zucchini
• 2 cups baby spinach
• juice of one lime
• red pepper flakes and cilantro (for garnish)
• cooked white jasmine rice

Instructions

1. Preheat large saucepan over medium high heat. When hot, add shallots, and sauté for 4-5 minutes, until translucent. Add garlic, ginger, 1/2 tablespoon curry powder and 1 teaspoon salt. Stir and combine. Then add bell pepper and continue to cook for 3 minutes.
2. Push vegetables to one side of pan. Add turkey, and break up using a wooden spoon or firm spatula. Once cooked through and no pink remains, add remaining 1 tablespoon curry powder and 1 teaspoon kosher salt. Stir thoroughly.
3. Then add coconut milk and tamari. Take out a few tablespoons of the cooking liquid, and whisk it with the arrowroot or tapioca starch. Add this mixture back to pan, and stir. This acts to thicken the liquid.
4. Add in zucchini, and spinach. Cover and simmer for 10 minutes. Remove from heat and stir in lime juice.
5. Serve over warm rice and garnish with red pepper flakes and cilantro.

12. Celery and Carrot Soup

Easy Celery and Carrot Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

This Celery and Carrot soup is a light, delicious vegan meal great for dinner. It’s low calorie, gluten-free, dairy-free, vegan and light.

Ingredients

• 2 tbsp olive oil
• 1 small onion (diced)
• 4 medium carrots (peeled and diced)
• 4 stalks of celery (diced)
• 4 cloves garlic (minced)
• 1 tsp dried oregano
• 2 cups vegetable broth
• 6 cups water
• salt and black pepper to taste

Instructions

1. In a large pot, heat olive oil on medium-high heat and add onion. Saute for around 5 minutes until the onions are tender.
2. Add the carrots and celery. Saute for another 5 minutes.
3. Add garlic and dried oregano. Cook for 30 seconds.
4. Add vegetable broth, water, salt, and black pepper. Bring to boil, then reduce to simmer and cook for 15 minutes until veggies are tender.
5. Serve hot in a bowl.

13. Spicy Lime Chicken

Spicy Lime 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: [‘4’, ‘4 servings’]

An easy to make spicy chicken dish! I serve it with my mango salsa, recipe link posted above. Note: I recommend using bone in skin on thighs for this recipe. If you choose to use breasts be sure to get bone in, skin on and get them as close to the size of the thighs as you can. Sometimes you just can’t find small chicken breasts, if you use chicken breasts that are considerably larger than thighs, place them in the oven ten minutes before adding thighs to the pan .

Ingredients

• 6 chicken thighs (bone in, skin on (see notes for using breasts above))
• Olive oil
• Ground coriander (to taste)
• Ground cumin (to taste)
• Sea salt (to taste)
• Garlic powder (to taste)
• Freshly ground black pepper (to taste)
• Red pepper Flakes (to taste)
• 2 Limes quartered
• 1/4 cup Cilantro, for garnish, chopped

Instructions

1. Turn oven to 450 degrees and place oven rack in center position.
2. Brush both sides of chicken with olive oil and sprinkle evenly and liberally with sea salt, pepper, coriander, cumin and garlic powder.
3. Place prepared chicken skin side up into oven safe pan. Cook for 20-25 minutes, depending on size.
4. When chicken is done, remove from oven and drizzle with fresh lime juice. Sprinkle with red pepper flakes to taste and garnish with cilantro if desired. Serve with my tomato salad or mango salsa and watch people be very, very happy.

14. One Pot Chicken and Rice with Brussels Sprouts and Bacon

One Pot Chicken and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘8’]

You will love this quick and simple one pot chicken and rice with Brussels sprouts and bacon. It’s just so rich, hearty and delicious.

Ingredients

• 4 chicken breasts (boneless skinless)
• 1 Teaspoon salt
• 1 Teaspoon black pepper
• 2 Tablespoons onion dip mix
• 6 Tablespoons unsalted butter
• 6 Slices bacon (chopped)
• 1 white onion (sliced)
• 2 Cups Brussels sprouts
• 4 Cloves garlic (minced)
• ¼ Cup chardonnay
• 1 ½ Cups long grain rice
• 2 ½ Cups chicken stock
• ⅓ Cup heavy cream
• 6 Sprigs fresh thyme

Instructions

1. Preheat the oven to 350 degrees F.
2. Heat a Dutch oven over high heat.
3. Season both sides of chicken with salt pepper and onion dip mix.
4. Add 2 tablespoons of butter to the Dutch oven and quickly add the chicken breasts as the butter melts. Sear for 1 minute per side.
5. Remove chicken. Add the chopped bacon. Cook for 5 minutes.
6. Next, add the onions, halved brussels sprouts, and minced garlic to the bacon. Stir and sauté for 3 minutes
7. Add the rice and remaining butter. Stir and cook for 3 minutes to lightly brown.
8. Lower the heat. Deglaze the pan with white wine.
9. Pour in the stock and heavy cream, and stir
10. Add chicken and top with thyme sprigs. cover. Place in the oven and cook for 45 minutes
11. Remove chicken and set aside.
12. Stir and fluff the rice. Let sit for 5 minutes uncovered.
13. Serve chicken sliced with a scoop of rice and garnish with fresh thyme leaves.

15. Lemon Butter Gnocchi with Crispy Prosciutto

Crispy Gnocchi with Brown Butter, Sage and Prosciutto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Pan fried crispy gnocchi, tossed in a browned butter, sage, and lemon sauce topped with crispy prosciutto. Make this dish for a quick and easy weeknight meal that is both hearty and delicious.

Ingredients

• 2 lbs gnocchi (frozen or fresh)
• 2 oz thinly sliced prosciutto
• 6 tbsp unsalted butter
• 10 large fresh sage leaves chopped
• 3 tsp lemon juice
• 2 garlic cloves
• salt and pepper to taste

Instructions

1. In a medium non-stick skillet over medium-high heat, carefully place a few slices of prosciutto at a time flat in an even layer and sauté until crispy. Once crisp, remove the prosciutto pieces and let them drain on a paper towel-lined plate. Set aside. Meanwhile, cook the gnocchi in boiling water according to package directions. Once the gnocchi float, remove them with a skimmer and set them on a paper towel-lined plate to let most of the water drain off.
2. Next, place the olive oil in a large skillet over medium to medium-high heat. You may need to work in batches to avoid crowding the pan, fry the gnocchi on both sides until brown and crispy. Then, set aside on a paper towel-lined plate to drain the excess oil.
3. Place butter in another medium pan over medium heat and let it melt. Next, swirl the pan around carefully until the butter starts to turn brown and smells nutty. Be careful; this happens quickly!
4. Next, add the minced garlic, lemon juice, and chopped sage leaves once the butter begins to brown. Let simmer for 15- 30 seconds until the garlic has warmed and becomes fragrant.
5. Take the garlic butter lemon sage sauce off the heat. Add the crispy gnocchi to the pan and toss until evenly coated in the lemon butter sauce. Next, bring the pan back to the burner until the gnocchi becomes heated (about a minute). Add salt and freshly cracked black pepper to taste.
6. Finally, top with crumbled pieces of crispy prosciutto and freshly grated parmesan cheese.

16. One Pot Spicy Sausage Pasta

One Pot Spicy Sausage Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘6’, ‘6 servings’]

One pot spicy sausage pasta is a delicious and easy-to-make dish that packs a punch of flavor. The dish typically consists of penne pasta cooked in a spicy tomato-based sauce with crumbled hot Italian sausage, shallots, and garlic. The sausage adds a savory and slightly spicy flavor to the dish, while the tomatoes provide a touch of sweetness.

Ingredients

• 1 pound rigatoni pasta
• 1 pound hot Italian sausage
• 1 medium shallot (finely diced)
• 3 cloves garlic (minced)
• 28 ounces canned tomatoes (crushed or diced)
• 1 cup heavy cream
• 2 tsp dried basil
• 2 tbsp salted butter
• ½ cup parmesan cheese (grated)
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp red pepper flakes

Instructions

1. Cook the pasta according to the package instructions in a large pot or Dutch oven. Once cooked, reserve 1 cup of pasta water then drain the pasta and set aside.
2. Add the shallot and garlic to the pot and sauté until fragrant and softened, about 2-3 minutes.
3. Add the sausage and cook over medium heat until browned and cooked through. Use a wooden spoon to break up the sausage into smaller pieces. Drain off the rendered fat if needed.
4. Pour in the canned tomatoes, dried basil, heavy cream, salt, and pepper, then bring the sauce to a simmer. Cook for 3-4 minutes.
5. Add the salt, pepper, and butter and simmer for a further 2-3 minutes.
6. Add the cooked pasta back in with a splash of the reserved pasta water to loosen the sauce, if needed.
7. Add the grated parmesan and stir through.
8. Serve hot, topped with additional parmesan cheese and chopped fresh parsley or basil, if desired.

17. Cast Iron Skillet Lasagna

Cast Iron Skillet Lasagna From Scratch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: [‘6’, ‘6 people’]

This Cast Iron Skillet Lasagna From Scratch is pure comfort food but made with homemade pasta, a homemade sauce, and homemade ricotta cheese. It’s cheesy, easy to assemble, and will soon be one of your family’s favorites!

Ingredients

• 1 lb ground beef
• 1-2 tablespoon olive oil
• 1/2 white onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 2 cups packed baby spinach
• 3 cups Mushroom Marinara Sauce (or your other favorite marinara or 25 oz jar of pasta sauce )
• 1 cup ricotta cheese
• 2 1/2 cups mozzarella cheese, divided
• 8 pieces lasagna noodles, cut into thirds
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• Fresh basil or parsley for garnish ((optional))

Instructions

1. Pre-heat oven to 400 degrees.
2. Heat oil in a cast iron skillet, or other 12 inch skillet, to medium. Add onion and garlic and sauté for 3-5 minutes until lightly browned.
3. Add ground beef and crumble with wooden spoon as it cooks for about 5 minutes until it’s no longer pink.
4. Drain about 1/2 of the grease and then add spinach and cook for another 1-2 minutes, stirring constantly until spinach is wilted.
5. Add sauce, mix well, add dried herbs and mix and let simmer for 5-7 minutes.
6. Meanwhile, add ricotta and 2 cups of mozzarella cheese to a small bowl and mix.
7. Remove about 2/3 of the sauce from pan and add to a bowl, leaving about a 1/3 of it in the skillet.
8. Add a layer of lasagna pieces then spread about 1/2 of the cheese over the noodles and top with 1/2 of the sauce in the bowl. Add another layer of lasagna pieces, the rest of the cheese, and then the rest of the sauce. Top with the 1/2 cup of remaining mozzarella cheese.
9. Cover cast iron with lid or with aluminum foil and bake for 30-35 minutes.
10. Top with fresh parsley or basil and serve and enjoy!

18. Creamy Tarragon Chicken

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

Recipe details: Prep: PT10M · Cook: PT28M · Total: PT38M · Yield: [‘3’, ‘3 servings’]

Enjoy this easy chicken with tarragon cream sauce as a fragrant comfort food dinner with all the family. It’s a simple chicken skillet recipe that feels quite indulgent!

Ingredients

• 3 chicken breasts
• 1/4 cup flour (spelt or ‘regular’ flour)
• 1 tbsp olive oil (more, if required)
• 1 large shallot (finely diced)
• 1/2 cup fennel (finely sliced)
• 1 garlic clove (minced or finely diced)
• 1/2 cup chicken stock
• 1/2 cup heavy cream ((double cream for UK readers))
• 1.5 tbsp fresh tarragon (finely diced)
• pinch salt
• pinch black pepper

Instructions

1. Pat the chicken breasts dry and season with salt and black pepper. Sprinkle the flour into a large bowl and dredge the chicken breasts so they are lightly coated. You will likely not use all the flour.
2. Drizzle olive oil in your skillet and bring to a medium-high heat. Use tongs to place the chicken breasts in the skillet and cook for 5-7 minutes each side until browned and cooked through. Cook time will vary slightly depending upon the thickness of your chicken breasts. Set aside on a plate.
3. If required, add a little more olive oil to the skillet and reduce the heat to low-medium. Fry the onion and garlic for 2 minutes, then add in the fennel. Cook for 4-5 minutes.
4. Pour in the chicken stock and increase the heat so it is very lightly bubbling. Pour in the cream and sprinkle in the tarragon. Cook for 4-5 minutes so that it reduces slightly. Add the chicken back to the skillet and cook for a further few minutes, spooning the sauce over the chicken breasts. Season with salt and black pepper to taste.

19. Savoury Steak and Squash Salad

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘9’]

If you’re looking for something different to make for fall or Thanksgiving, why not try a steak and squash salad? This savory salad has a wonderful apple maple dressing, while squash and cranberries also play their part.

Ingredients

• 2 ½ Pounds flank steak
• 1 Teaspoon black pepper
• 1 Teaspoon dried thyme
• 2 yellow squash
• 2 Cups butternut squash (diced)
• 1 Tablespoon extra virgin olive oil
• 2 Teaspoon sea salt
• 1 Tablespoon garlic (minced)
• 1 Teaspoon black pepper (coarse)
• 1 endive (chopped)
• 2 Cups arugula
• 1 red onion (sliced)
• 1 Cup dried cranberries
• ¼ Cup pepitas
• ¼ Cup feta cheese (crumbled)
• ¾ Cup apple cider vinegar
• ¼ Cup maple syrup
• ½ Cup olive oil
• 1 Tablespoon brown mustard
• 2 Cloves garlic (minced)
• 1 shallot (minced)
• ½ Teaspoon black pepper
• ½ Teaspoon onion powder
• 1 Teaspoon dried thyme

Instructions

1. Preheat the oven to 425 degrees F.
2. Season both sides of the steak with salt and allow to come to room temperature.
3. Prepare dressing. Add olive oil to a saucepan followed by garlic and shallot. Cook for 4 minutes. Add all but olive oil and simmer for 5 minutes. Whisk in olive oil and remove from heat. Refrigerate for 15 minutes to cool.
4. Preheat a grill pan over high heat.
5. Chop butternut squash. Toss with 1 Tablespoon olive oil, ½ Tablespoon garlic, and salt. Space out on a baking sheet and roast for 10 minutes
6. Slice ¼-inch pieces of yellow squash and cut each slice into half moons. Brush with remaining olive oil, minced garlic, and pepper. Place onto the grill pan and cook for 2 minutes per side. Remove and set aside.
7. Season steak with pepper, and thyme.
8. Add steak to grill pan and cook for 3 min per side. Place onto the oven for 5 minutes, or until internal temperature reaches 125 degrees F.
9. Allow steak to rest for 5 minutes on a wooden cutting board to finish cooking. Thinly slice steak.
10. Add chopped endive and arugula to a serving bowl. Top with red onion, crumbled feta, grilled squash, and roasted squash. Add dried cranberries and pepitas. Top with steak.
11. Drizzle salad with dressing.

20. Sheet Pan Pork Chops and Vegetables

Sheet Pan Pork Chops and Vegetables 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 pork chops’]

These sheet pan pork chops with vegetables are sweet, juicy, rich in flavors, and nutritious. It’s a perfect dinner for the family that’s low calorie, gluten-free, low carb, high protein, and dairy-free.

Ingredients

• 4 boneless pork chops (1-inch thick, ideally)
• 3 tbsp olive oil
• 1 tbsp honey
• 2 tsp paprika
• 1 teaspoon onion powder
• 1 tsp garlic powder
• 1 teaspoon dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb asparagus (trimmed)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 2 tbsp olive oil
• 1/4 tsp of salt

Instructions

1. Preheat the oven to 425F. Begin by lining a baking sheet with foil or parchment paper.
2. In a separate bowl, combine olive oil, honey, paprika, onion powder, garlic, dried oregano, salt, and pepper.
3. Toss the pork in it, so it’s fully covered with the mixture.
4. In a separate bowl, add in all the vegetables and toss in olive oil. Salt them and toss some more.
5. Spread the vegetables on the baking sheet but leave some space in the center. Place pork chops here.
6. Bake the pork with veggies in the oven for 15-20 minutes until pork chops reach 145F temperature. Try not to overcook the chops as they will dry out.

21. Lemon Chicken Thighs

Lemon Chicken Thighs (Whole30, Gluten-Free, Dairy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT52M · Yield: [‘4’, ‘4 plates’]

Make these lemon chicken thighs – citrusy, flavorful, naturally sweet and yummy, A quick dinner perfect for those on Whole30, gluten-free and dairy-free diets.

Ingredients

• 3 tbsp olive oil
• 6 chicken thighs (boned and skin-on)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 lb sweet potatoes (cut into 1-inch cubes)
• 1 lemon (juiced)
• 10 cloves of garlic
• fresh parsley (chopped)

Instructions

1. Heat the oven to 425F.
2. Add the olive oil to a skillet and heat it to medium-high heat.
3. Add the chicken thighs, skin side down, and sprinkle over the salt with black pepper. Cook for 5 minutes until brown.
4. Flip them over and cook for another 2 minutes to brown. Remove from the heat.
5. Add the chicken thighs to a baking sheet, pour in all the oil. Add in the sweet potatoes.
6. Squeeze out the juice from the lemon and pour it all over the chicken and sweet potatoes. Press the garlic cloves and add.
7. Toss everything together with a spatula to combine, and pop into the oven for 30 minutes, and bake until the chicken is fully cooked through.
8. Sprinkle parsley before serving.

22. Grilled Buffalo Chicken

30-Minute Grilled Buffalo Chicken 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 people’]

Prepare yourself for a flavor explosion with this grilled buffalo chicken dish! The chicken is delightfully moist and flavorful, and it’s ready to serve in less than 30 minutes.

Ingredients

• 4 large chicken breasts
• 1/2 cup buffalo sauce
• 2 tbsps olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp ground chili

Instructions

1. Start by heating the grill to high heat.
2. Combine the dry ingredients with salt, pepper, and olive oil and rub both sides of the chicken using a clean brush.
3. Brush the chicken thoroughly with 1/2 cup buffalo sauce, covering both sides.
4. Put the chicken in the fridge for about 5 minutes to let it absorb the flavors.
5. Place the chicken breasts on the grill and cook until done. Flip the chicken breasts after 6 minutes. Continue grilling for another 6 minutes.
6. After grilling, clean the brush and top the chicken with extra buffalo sauce. homemade mayo sauce, chopped green onion, and ranch or blue cheese dressing should accompany the chicken.

23. Instant Pot Beef and Broccoli

Instant Pot Beef and Broccoli 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’]

The most popular Instant Pot recipe! Much better than take-out! Feel free to upgrade and add mushrooms, bell peppers and anything you like.

Ingredients

• 1 1/2 lb chuck roast or flank steak (sliced into thin strips)
• 1 tbsp canola oil
• 4 cloves garlic (minced)
• 3/4 cup beef broth
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 2 tbsp sesame oil
• 1 pound broccoli (cut into florets)
• 3 tbsp water
• 3 tbsp cornstarch

Instructions

1. Put canola oil in the Instant Pot and select “Saute”.
2. When the oil is ready, brown the meat in batches.
3. Stir in the beef broth, garlic, soy sauce, brown sugar and sesame oil. Stir until the sugar is dissolved.
4. Lock the lid in place. Cook at high pressure for 10 minutes. Make sure the valve is set to the sealing position.
5. When the cooking time ends, do a quick pressure release. (Set the valve to the venting position and when the valve drops, carefully remove the lid)
6. Add the cornstarch and water mixture and stir until smooth.
7. Select “saute”, add the broccoli and stir a bit.
8. Close the Instant Pot and let the broccoli cook for 3 minutes (fresh) or 5 minutes (frozen) on saute (no need for pressure cooking).
9. Open the lid, serve and enjoy!

24. Sweet Chilli Chicken Sheet Pan Dinner

Sweet Chilli Chicken Sheet Pan Dinner 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 plates’]

Love sweet chili sauce? Make this healthy sweet chili chicken dinner you can quickly bake in the oven. Gluten-free and dairy-free.

Ingredients

• 4 chicken breasts (cubed into 1-inch pieces)
• 4 cups broccoli florets
• 2 red bell peppers (diced)
• 2 tsp sesame seeds
• 1/2 cup cilantro leaves
• 1 lime (sliced into 4 wedges)
• 2 tbsp sesame oil
• 3 tbsp sweet chilli sauce
• 2 tbsp fresh lime juice
• 2 cloves garlic (minced)
• 1/2 tsp ginger (grated)

Instructions

1. In a small bowl, mix all the sauce ingredients.
2. Preheat the oven to 400F. Oil your baking sheet.
3. In a separate bowl, add in the chicken breast cubes, cover with 1/3 cup of the sauce. Stir the chicken to coat it.
4. Add chicken onto the baking sheet, then spread broccoli and bell peppers around it. Drizzle the remaining sauce all over the veggies.
5. Bake in the oven for 15 minutes. Sprinkle with sesame seeds, cilantro leaves, and top up with lime wedges.

25. Thai Basil Beef

Thai Basil Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Ingredients

• 1/4 cup LOW SODIUM soy sauce
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp chili garlic sauce
• 2 TBSP canola oil
• 1 lbs ground beef
• 4 cloves garlic (minced)
• 1 onion (sliced)
• 1 red bell pepper (sliced)
• 1.5 cups thai basil leaves (Use Holy basil if you can.)

Instructions

1. In a small bowl, whisk together ingredients for sauce, set aside.
2. Heat oil in a large sauté pan over medium high heat, until oil is hot.
3. Add ground beef to pan, use a spatula to distribute it into an even layer, then press it down onto the pan with the back of the spatula.
4. Allow to cook undisturbed on one side for 45-60 seconds. Flip and repeat on the other side.
5. Add garlic, onion, bell pepper, stir fry one minute.
6. Pour in the sauce and cook, stirring until everything is coated.
7. Add basil and stir fry until beef is cooked and vegetables are tender, 2-5 minutes.

26. Gluten-Free Ramen

Gluten Free Ramen (Quick & Easy!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘1’]

This healthy, gluten free ramen recipe is the ultimate cold-weather comfort food! All you need are a handful of simple ingredients and 15 minutes to make this easy soup featuring a creamy broth & craveable, chewy noodles.

Ingredients

• 1 cake gluten free rice ramen noodles ((cooked according to package instructions))
• 1 cup low sodium broth ((chicken or vegetable))
• 1 cup unsweetened soy milk (unsweetened & unflavored (almond milk or oat milk will also work))
• 1 sliced green onion (white part and green part divided)
• ½ teaspoon minced garlic (from about 1-2 cloves)
• ½ teaspoon minced ginger (or about ½ inch)
• 2 tablespoons gluten free tamari (or soy sauce, or coconut aminos)
• 1 tablespoon rice wine vinegar (or mirin)
• 1 teaspoon sesame oil (or coconut oil, avocado oil or any other neutral cooking oil)
• For spice: (Chili garlic paste, chili oil, or chili crisp)
• Vegetables: (Sliced green onions, bok choy, microgreens, wilted baby spinach, broccoli & carrots, corn)
• Toppings: (Togarashi, furikake, nori sheets, sesame oil, white pepper)
• Protein: (Soft or hard boiled egg, shredded chicken or leftover rotisserie chicken, pork belly, shrimp, tofu)

Instructions

1. In a small pot over medium heat, saute the sliced green onion, garlic and ginger in the sesame oil for about 2-3 minutes (or until fragrant and cooked through to your liking).
2. Then add in the soy milk and broth, stir together and bring to a simmer. Cook for 5 minutes, or until warmed through.
3. Turn off the heat and stir in the tamari and rice wine vinegar, before adding your cooked ramen noodles & favorite toppings!

27. Herb-Crusted Salmon

Herb Crusted Salmon (Whole30, Paleo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 salmon fillets with tomatoes’]

A quick sheet pan dinner you can make! It’s refreshing, herby, garlicky, and full of nutrition. A low carb, Whole30, low calorie, high protein, and Paleo-friendly.

Ingredients

• 4 salmon fillets (around 1lb (skin on, raw))
• 8 garlic cloves (minced)
• 1/2 cup fresh parsley (finely chopped)
• 1/2 cup fresh basil (finely chopped)
• 1 tbsp olive oil
• a pinch salt
• a pinch of black pepper
• 5 cups cherry tomatoes
• 2 tbsp balsamic vinegar
• a pinch salt
• a pinch of black pepper

Instructions

1. Preheat the oven to 400F.
2. On a sheet pan with parchment paper on, assemble tomatoes on one side. Sprinkle with salt, black pepper, and drizzle with balsamic vinegar.
3. In a small bowl, press in garlic cloves, add finely chopped herbs and olive oil. Combine so the ingredients bind together and form a rub.
4. Place salmon fillets on the sheet pan, sprinkle with salt and black pepper. Then, rub the herb mixture on top.
5. Cook in the oven for 20 minutes until salmon is fully cooked and tomatoes are bursting.

28. Sweet and Sour Meatballs

Sweet and Sour Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: 6

An easy recipe for Sweet and Sour Meatballs in a delicious flavorful sauce that makes a delicious dinner or a delicious party snack. It’s an easy flavorful version of the beloved Chinese takeout classic and a great appetizer.

Ingredients

• 3/4 pound Ground Beef
• 3/4 pound Ground Pork
• 1/2 cup Panko Bread Crumbs
• 1 whole Egg, Beaten
• 2 cloves Garlic, Minced
• 1 tablespoon Soy Sauce
• 1 tablespoon Toasted Sesame Seed Oil
• 1 teaspoon Granulated Garlic
• 1/4 cup Ketchup
• 2 tablespoons Brown Sugar
• 2 tablespoons Cornstarch
• 1/4 cup Natural Rice Vinegar
• 1/4 cup Sweet Chili Sauce (I like Mae Ploy Brand)
• 1 cup Beef Stock
• 1 tablespoon Soy Sauce
• 1 tablespoon Olive Oil
• 1 whole Onion, Peeled and Chopped
• 1 whole Red Bell Pepper, Seeds Removed and Chopped
• 1 whole Green Bell Pepper, Seeds Removed and Chopped
• 1 whole Pineapple, Skin Removed, Cored and Diced

Instructions

1. In a large bowl mix together ground beef, ground pork, panko bread crumbs, egg, garlic, 1 tablespoon soy sauce, sesame seed oil and granulated garlic until well combined.
2. Roll 30 meatballs into approximately 2 inch balls and place on a parchment lined baking sheet. Freeze meatballs for 15 minutes or until ready to use to help hold their shape.
3. In a medium sized bowl stir together ketchup, brown sugar and cornstarch until smooth and well combined. Then add rice vinegar, sweet chili sauce, beef stock and 1 tablespoon soy sauce. Whisk together until well combined.
4. In a large skillet with a lid heat olive oil over medium-high heat until hot. Add meatballs and brown meatballs on all sides.
5. Add onions, bell peppers, and pineapple. Cook until onions start to soften.
6. Pour sweet and sour sauce over veggies and gently stir to coat.
7. Bring to a simmer, cover pan and turn heat to medium-low cook for 15 minutes or until sauce is thickened and meatballs are thoroughly cooked.
8. Garnish with sliced green onions and serve with rice or as an appetizer.

29. Vegetarian Tortilla Soup

Vegetarian Tortilla Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

This easy veggie tortilla soup will quickly become one of your all-time favorites! It is smoky, warming, and packed with so much flavor.

Ingredients

• 2 Tbsp olive oil
• 1 small yellow onion (diced)
• 1/2 cup red bell pepper (diced)
• 3 cloves garlic (minced)
• 2 chipotle peppers in adobo (or to taste, deseeded)
• 1 tsp cumin
• 1 tsp chili powder
• 1 15- ounce can of fire-roasted tomatoes
• 3 Tbsp tomato paste
• 3 cups cooked black beans ((2 15-ounce cans))
• 1 can of jackfruit (14-ounce or 20-ounce)
• 8 cups vegetable stock

Instructions

1. Heat oil in a large pot over medium-high heat and sauté bell peppers and onions until soft.
2. Add spices and garlic, then sauté another 1-2 minutes.
3. Drain and rinse black beans. Drain jackfruit, remove seeds, and pull chunks apart into shreds.
4. Remove the seeds from the chipotle peppers and chop them finely.*
5. Add the chipotle peppers, adobo sauce, tomato paste, tomatoes, beans, jackfruit, and vegetable broth, and place the lid on the pot.
6. Bring to a boil, then reduce to a simmer over medium-low heat.
7. Simmer soup 20-30 minutes.
8. Serve with limes, cilantro, avocado, sour cream, shredded cheese, green onions, and crispy tortilla strips.

30. Gluten-Free Vegan Eggplant Lasagna

Gluten-free Vegan Eggplant Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’, ‘6 servings’]

This vegan eggplant lasagna is a hearty yet healthy gluten-free dish full of Italian flavor and nutrients and is just perfect for a family dinner, meal prep lunch or guest gathering.

Ingredients

• 3 medium-sized eggplants
• 1 tbsp olive oil
• 2 carrots
• 1 large white onion
• 7 oz or 200 g tempeh
• 3 cloves garlic
• 1 14 oz or 400 g can marinara sauce
• 1 tbsp Italian seasoning
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 batch vegan béchamel sauce
• 1/2 batch vegan parmesan
• 1 tbsp fresh chopped parsley

Instructions Make vegan parmesan and vegan white sauce

1. Make vegan parmesan and vegan béchamel sauce. If you want to make it gluten-free, please use gluten free flour blend or 1.5 tbsp rice flour and 1.5 tbsp tapioca flour. If you made the white sauce ahead of time, you would need to reheat it later on, when you are done with the filling.

Prep the eggplants

1. Preheat the oven to 400F or 200C. Slice 3 large eggplants lengthwise with a very sharp knife. The eggplant noodles should be around 1/2 inch (1.3 cm) thick.Keep the sides, you will need them later for the filling.Lay them in a single layer on a baking tray (or two) with heatproof cooling rack on top.Alternatively, you can bake them on parchment paper. But I found that they are less watery if you use the cooling rack.If they don’t fit on one baking tray, bake them in batches.Sprinkle with salt and bake for about 12 minutes on each side.

Make the filling

1. Heat olive oil a large skillet or frying pan over medium-high heat.Alternatively, use a few tablespoons of veggie broth for sautéeing to make it oil-free. Add chopped onion, finely chopped carrots and eggplant sides and sautée for one or two minutes.Add tempeh crumbles (you can break a block of tempeh with your fingers or grind with a grinder) and minced garlic. Cook for about 5minutes, stirring occasionally.Add marinara sauce, Italian seasoning, salt and pepper, stir and cover with a lid. Let it all cook for 10more minutes or until the liquid is mostly adsorbed. You want the filling to be on the dry side, because the eggplants will release some more liquid and balance it all out.

Assemble vegetable lasagna with eggplant

1. Spread the rest of the marinara sauce on the bottom of a baking dish. I used 9 x 6 inch (23 x 16 cm) rectangular dish but you also can use a 13 x 9 inch (33 x 23 cm) dish or similar.Top the sauce with eggplant noodles,  followed by the filling,white sauce and vegan parmesan. Repeat the layering until everything has been used.If you are using a 9 x 6 inch dish, you would probably need 3eggplant noodles per layer. In this case, you would use 1/3 of the noodles, 1/3of the filling and 1/3 of the béchamel per layer. You will end up with 3 layers of eggplant, 3 layers of filling and 3 layers of béchamel and parmesan.

Bake

1. Cover the baking dish with tin foil and bake for 30 minutes or until it is bubbling and golden brown. If after 30 minutes, the top isn’t golden brown, broil it for a few minutes, making sure it doesn’t burn.Allow it to cool and settle for 10 minutes before cutting and serving. Use a long sharp knife or a chef’s knife to cut through eggplant layers.Take out a portion of the lasagna from the dish by sliding a rubber spatula under each piece and lifting it up.Garnish with fresh chopped parsley (or basil). Enjoy!

31. 30-Minute Spicy Salmon Bowl

30-Minute Spicy Salmon Bowl with Coconut Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘2 bowls’]

This Spicy Salmon Bowl is a 30-minute wonder! Filling and flavorful, this quick dinner is the perfect balance of spicy, savory, and sweet!

Ingredients

• 1 cup Basmati Rice
• 13.66 ounces Coconut milk (1 can = 13.66 ounces)
• 1 teaspoon coconut oil (optional)
• 8 ounces salmon (skinless)
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 3 teaspoons Sriracha (or equivalent)
• 1 teaspoon honey
• 1 head fresh broccoli (1 head = approx. 10 ounces)
• 8 ounces shiitake mushrooms
• 2 tablespoons olive oil
• 1 teaspoon sesame seeds (optional for garnish)
• 1 green onion (optional for garnish)
• 2 tablespoons soy sauce
• 3 tablespoons mayonnaise (or Greek Yogurt)
• 3 teaspoons Sriracha

Instructions Coconut Rice

1. Rinse your rice with cold water (optional) and add it to small pot with the coconut milk and coconut oil (optional) and stir to combine.
2. Bring to a boil, cover, and turn the heat all the way down to low. Simmer on low for about 20 minutes, until liquid is absorbed, and rice is tender. Fluff with a fork and set aside.

Spicy Salmon and Veggies

1. Preheat your oven to 400°F.
2. Meanwhile, in a small mixing bowl, add the soy sauce, lemon juice, sriracha, and honey to make a quick marinade. Slice your salmon into small cubes, about 1 cubic inch in size, and add the salmon cubes to the marinade to soak.
3. Prep your vegetables by rinsing and chopping broccoli and rinsing and slicing shiitake mushrooms. Add them to an 18 x 26-inch baking sheet.
4. Drizzle the olive oil over the broccoli and shiitakes and use clean hands to toss to make sure the vegetables are evenly coated in the oil. Roast for 8 minutes at 400°F.
5. After 8 minutes, remove the vegetables from the oven and add the salmon and marinade to your baking sheet with them. Toss with kitchen tongs or a spoon (careful, the baking sheet is hot!) to coat the broccoli and mushrooms in the marinade.
6. Put your baking sheet back in the oven for 7-8 more minutes, until vegetables are roasted, and salmon is cooked through (the optimal internal temperature of salmon is 125°F).

Spicy Salmon Bowl Sauce (Optional)

1. In a small bowl, whisk together soy sauce, mayonnaise, and Sriracha until smooth.

Assembling Your Spicy Salmon Bowl

1. Add about 1/2 cup of coconut rice to a bowl and fluff it with your fork. Add the broccoli, mushrooms, and salmon on top.
2. Option to garnish with sesame seeds and sliced green onions.
3. Drizzle your sauce on top (optional) and enjoy hot!

32. Mozzarella Stuffed Chicken Breast with Pesto

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.

33. Sheet Pan Chicken Thighs with Garlic and Honey

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

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT85M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is garlicky, sweet, slightly spiced, and savory. These chicken thighs are high in protein, gluten-free, and dairy-free.

Ingredients

• 4 chicken thighs (skin-on, bone-in)
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp honey
• 3 garlic cloves (minced)
• 1 tsp chilli powder
• 2 tsp oregano
• Salt and black pepper (to taste)
• 2 cups Brussel sprouts
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 4 carrots (cut into sticks)
• 1 red onion (cut into chunks)
• 3 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and black pepper (to taste)

Instructions

1. Preheat the oven to 425F.
2. In a relatively large bowl, mix together olive oil, vinegar, honey, garlic, chili powder, oregano, salt, and pepper.
3. Toss in chicken thighs and set them aside for at least 30 minutes.
4. In a separate larger bowl, mix together olive oil, garlic powder, onion powder, a pinch of salt, and pepper.
5. Add in cut vegetables and toss them until they’re fully covered.
6. Spread the vegetables on a baking sheet and cover them with chicken thighs. Bake in the oven for 30-35 minutes until the chicken is fully cooked.

34. Instant Pot Teriyaki Chicken

Instant Pot Teriyaki Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT23M · Cook: PT2M · Total: PT25M · Yield: 8

Instant Pot Teriyaki Chicken is a delicious and flavorful dish that can be enjoyed by the entire family. It’s even healthier and more affordable than take-out!

Ingredients

• 1 cup low sodium soy sauce
• 1/2 cup brown sugar, packed
• 1/4 cup water
• 1 teaspoon ground ginger
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional if you want a kick)
• 4 boneless skinless chicken breasts, cut into 1 inch pieces
• 2 Tablespoons corn starch
• 2 Tablespoons water

Instructions

1. Add soy sauce, brown sugar, water, ginger, garlic and optional pepper flakes to your instant pot bowl.
2. Turn the instant pot to saute and bring to a simmer. Cook for 3 minutes to dissolve sugar crystals. Turn off the saute function.
3. Cut chicken into 1 inch cubes and add to sauce.
4. Place lid on instant pot and turn steam valve to close
5. Cook on high pressure for 2 minutes.
6. Instant pot will take 10 minutes to come to pressure and then cook for 2 minutes.
7. After 2 minutes, quick release the pressure valve.
8. Once pressure has been released, open instant pot and check to see if chicken is at 160F internal temperature.  If so you’re good to go. If it’s under 160F you’ll need to cook for an additional minute (this is only if your bites are too big)
9. In a small bowl combine cornstarch and water, add to instant pot.
10. Turn sauté function back on and cook until sauce has thickened.
11. Serve over rice with sliced green onions.

35. Greek Sheet Pan Chicken Dinner

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.

36. Healthy Baked Chicken Tenders

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘5’]

Healthy Baked Chicken Tenders are the perfect 30-minute weeknight meal. Juicy chicken coated in a gluten-free, garlic parmesan breading and baked until crispy and golden brown.

Ingredients

• 1 ½ pound chicken thighs (cut into strips)
• 1 cup almond flour
• ⅓ cup grated Parmesan cheese
• 1 tablespoon Italian herbs
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ¼ – ½ teaspoon cayenne pepper (optional)
• ½ teaspoon salt
• 1 egg (beaten)

Instructions

1. Line a baking sheet with parchment paper and preheat oven to 425 degrees.
2. Whisk egg in a shallow bowl or plate. Set aside.
3. Mix almond flour, Parmesan, garlic powder, onion powder, paprika, Italian herbs and salt in another shallow bowl or plate.
4. Dip a piece of chicken into the egg mixture and coat on both sides. Then, dip the chicken into the almond flour mixture, coating both sides. Put the breaded chicken on your lined baking sheet and repeat until all pieces are done.
5. Place chicken into the oven and bake for 7 minutes. Turn each piece over and cook for another 5 minutes until golden brown and crispy and until internal temperature measures 165 degrees.

37. Tempeh Tacos

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’12’, ’12 tacos’]

This week’s Taco Tuesday is brought to you by tempeh! Charred corn tortillas filled with crispy seasoned tempeh crumbles, cooling avocado crema, and quick-pickled veggies—they’re flavor-packed, nutritious, and ready in 40 minutes.

Ingredients

• 2 Fresno chile peppers or jalapeños, (sliced thinly (See Note 1))
• 1 large shallot, (sliced as thinly as you can)
• ½ cup (125 mL) distilled white vinegar
• 1 ½ tablespoons maple syrup
• Kosher salt
• 2 (8-ounce/227g) blocks of tempeh
• 4 tablespoons avocado oil, (or other neutral-flavored high-heat oil)
• 2 tablespoons tamari or soy sauce ((See Note 2))
• 1 tablespoon + 1 teaspoon freshly squeezed lime juice
• 2 small or 1 extra large ripe avocado
• ¼ cup (60g) vegan sour cream or tangy coconut yogurt ((See Note 3))
• 2 cloves garlic, (roughly chopped)
• 3 tablespoons freshly squeezed lime juice ((See Note 4))
• ½ teaspoon ground cumin
• ¾ cup (12g) cilantro leaves and tender stems
• ½ to ¾ teaspoon kosher salt
• Freshly cracked black pepper
• 12 corn tortillas
• A handful of cilantro, (chopped (optional))
• Lime wedges ((optional))

Instructions

1. Pickle the vegetables. In a small jar (about 8 ounces or 240 mL), combine the chile peppers, shallot, vinegar, maple syrup, and sprinkle with a couple pinches of salt. Seal and set aside to macerate while you make everything else (at least 15 minutes). Be sure to gently shake the jar a few times for even distribution.
2. Use your hands to crumble the tempeh into very small pieces, ideally around the size of a pine nut (the smaller the pieces, the crispier the tempeh gets).
3. Open some windows for ventilation and line a large surface with a few paper towels.
4. Cook the tempeh. Heat a 12-inch (or larger) nonstick frying pan with the avocado oil over medium-high to high heat until it just starts to smoke. Add the tempeh and arrange it in a single layer as much as possible. Cook for 2 minutes undisturbed, then toss and continue cooking for a total of 12 to 14 minutes, stirring every 1 ½ to 2 minutes, until mostly golden brown and crisp (some pieces will get brown before others, that’s okay).
5. Transfer the tempeh to a paper-towel lined surface to blot out excess oil and season with a couple pinches of salt. Once the tempeh has cooled off a bit, transfer it all to a bowl. Add in the soy sauce and lime juice, and toss to coat the tempeh.
6. While the tempeh is cooking, make the avocado crema. In a food processor bowl, add the avocado flesh, sour cream or yogurt, garlic, lime juice, cumin, cilantro, ½ teaspoon kosher salt, and several cracks of pepper. Blend until smooth and creamy, scraping down the sides as you go. Season to taste, adding more lime juice or salt and pepper as desired. (See Note 5)
7. Char the corn tortillas. If you have a gas stove, turn a burner to medium-low and use tongs to place the tortilla directly over the flame, 10 to 20 seconds per side until charred, in spots. Or, you can add each tortilla to a cast iron skillet over medium-high heat for 15 to 30 seconds per side. Stack and wrap charred tortillas in a dish towel to keep them warm.
8. Assemble the tacos. Dollop some crema onto each charred tortilla and spread out. Top with fried tempeh and spoon some pickled shallots and peppers on top, adding a spoon of the pickling liquid onto each taco. If desired, sprinkle a bit of cilantro onto each taco, and if you have a leftover lime, serve the tacos with lime wedges.

38. Salmon Stir Fry

Easy Salmon Stir Fry 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 bowls’]

Umami and sweet this Easy Salmon Stir Fry is gluten-free (with coconut aminos), dairy-free, and high in protein. So easy and delicious!

Ingredients

• 1 lb salmon
• A pinch of salt
• A pinch of black pepper
• 1/2 tbsp olive oil
• 3 carrots (sliced)
• 1 medium red onion (sliced)
• 1 zucchini (sliced and halved)
• 8 mushrooms (halved)
• 1 yellow bell pepper (sliced)
• ¼ cup soy sauce (or coconut aminos)
• 2 tbsp honey
• 3 tsp sesame oil
• 2 tbsp olive oil
• 5 garlic cloves (minced)
• 2 tsp cornstarch
• 1 tbsp sesame seeds
• 3 green onions (sliced)

Instructions

1. Remove the skin from the salmon and cut it into 1-inch cubes. Sprinkle with salt and black pepper.
2. Chop the veggies.
3. Combine all the ingredients for the sauce.

Salmon

1. Heat a wok to medium-high heat and add the olive oil. Once hot, add in the salmon and cook for 3-5 minutes until golden. Be gentle to make sure the salmon doesn’t break apart.
2. Gently remove the salmon into a bowl.

Veggies

1. Add the carrots into the wok and let them cook for 2-3 minutes. Then add in the onions, and let them cook for 2 minutes.
2. Finally add in the rest of the vegetables and cook for 4-5 minutes.

Sauce

1. Pour the sauce mixture into the wok. Stir to cover all the vegetables. Reduce the heat and let it simmer for 3-4 minutes until the sauce has thickened.
2. Gently add in the cooked salmon and toss lightly.
3. Garnish with sesame seeds and green onion.

39. 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.

40. Shrimp Fajitas

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

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 2 teaspoons fajita seasoning (store-bought or homemade)
• 1 tablespoon lime juice, fresh
• 8 small flour tortillas (or corn tortillas), warmed
• Optional toppings: chopped cilantro, lime wedges, avocado slices, sour cream, shredded cheese

Instructions

1. 1. Gather and prep all ingredients: pat shrimp dry, slice peppers and onion, mince garlic, and have tortillas warmed and toppings ready.
2. 2. In a bowl, toss shrimp with 2 teaspoons fajita seasoning, minced garlic, and 1 tablespoon olive oil; set aside for 5 minutes to let flavors meld.
3. 3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add peppers and onion; sauté until crisp-tender, about 5–6 minutes. Transfer to a plate.
4. 4. In the same skillet, add remaining 1 tablespoon olive oil. Add seasoned shrimp; cook until pink and opaque, 2–3 minutes per side.
5. 5. Return vegetables to the skillet; add lime juice and toss to combine; cook 1 minute more. Taste and adjust with salt and pepper if desired.
6. 6. To serve, divide the filling among the warm tortillas and add optional toppings such as cilantro, avocado, sour cream, and lime wedges. Fold or roll and enjoy.

41. Baked Macaroni and Cheese

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

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘8’, ‘8 servings’]

Baked macaroni and cheese recipe makes rich, cheesy macaroni and cheese. Don’t miss the tips and serving ideas just above the recipe.

Ingredients

• 16 ounce pasta
• ½ cup butter
• ½ cup all-purpose flour
• 3 cups milk
• 1 cup half and half
• 6 cups grated cheddar cheese (divided, see the note below about types of cheeses)
• Salt
• Ground black pepper
• ½ teaspoon dry mustard

Instructions

1. Preheat oven to 325F. Grease a 9×13-inch baking dish. Set aside.
2. Bring a large pot of salted water to boil over medium-high heat.
3. Add the dry pasta, and cook for 1 minute less than the box calls for for al dente pasta.
4. Meanwhile, melt the butter in a large saucepan over medium-low heat.
5. Once melted, whisk in the flour.
6. Let the flour cook, stirring constantly, for 1 minute.
7. Stir in milk and half-and-half.
8. Cook, whisking regularly, until the milk has thickened. The milk should coat the back of a spoon at this point.
9. Whisk in 3 cups of the grated cheese, salt, pepper, and mustard.
10. Drain the pasta, and return to the pot.
11. Pour the cheese sauce over the cooked pasta, and toss to coat.
12. Pour half of the cheesy pasta into the prepared baking dish.
13. Sprinkle 1.5 cups of cheese over the pasta in the baking dish.
14. Pour the remaining half of the cheesy pasta into the baking dish.
15. Sprinkle the remaining 1.5 cups of cheese over the top of the pasta.
16. Bake for 10-15 minutes, or until heated through and the cheese has melted.
17. Broil if desired.

42. Lemon Orzo Salad with Asparagus and Feta

Lemon Orzo Salad with Asparagus and Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT20M · Yield: [’12’, ’12 cups’]

Sure to be a crowd-pleaser, this lemon orzo salad with feta and asparagus is delicious and healthy. Even better the next day, this recipe is perfect for make-ahead hosting and meal prep!

Ingredients

• 1 lb orzo
• 1 bunch asparagus
• 1 cup snap peas
• ½ cup red onion
• 1 cup shredded carrot
• 1½ cups Kalamata olives
• 1 15- oz can garbanzo beans (drained and rinsed)
• 1 cup feta cheese
• 3 tbsp chives (minced)
• 1 cup fresh spinach (chopped)
• ½ cup lemon juice
• Zest from one lemon
• ½ cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic (crushed)
• Salt and black pepper to taste

Instructions

1. Bring a large pot of water to a boil and salt generously. Cook the orzo al dente in the boiling water, according to the package instructions. Immediately remove from heat, strain, and chill with cold water.
2. Roast asparagus, chopped to 1-inch pieces, in the oven at 350° until tender but crunchy (about 10 minutes). Allow to cool.
3. Chop the vegetables to the desired size.
4. In a large mixing bowl, toss the vegetables, chickpeas, feta, and cooled orzo.
5. Prepare dressing by whisking together the ingredients.
6. Toss the salad with the dressing and chill for a couple of hours in the fridge before serving.
7. Store in an airtight container for up to 7 days.

43. American Goulash

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

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘8’, ‘8 servings’]

This Easy American Goulash Recipe is a one-pot classic made with ground beef, tender macaroni noodles, and a rich tomato sauce. Cheesy, comforting, and perfect for busy weeknights, it’s a family favorite you’ll make again and again.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion (minced)
• 1 green bell pepper (seeded and diced)
• 8 cloves garlic (minced)
• 2 teaspoon salt (more or less to taste)
• 1 teaspoon freshly ground black pepper (more or less to taste)
• 1 tablespoon paprika ((optional))
• 2 pounds ground beef
• 1 tablespoon Italian seasoning
• 1 tablespoon Worcestershire sauce ((or soy sauce))
• 2 tablespoon tomato paste
• 2 (15 ounce) cans tomato sauce
• 2 (15 ounce) cans diced tomatoes
• 2 bay leaves
• 2 cups low-sodium beef broth ((or 2 cups water))
• 2 cups elbow macaroni (uncooked)
• 2 cups cheddar cheese (shredded)

Instructions

1. Heat the olive oil in a large stock pot or Dutch oven over medium-high heat. Add the onions and sauté for 5-6 minutes, or until starting to soften and turn translucent. Then, add the bell pepper and cook for 3-4 minutes, stirring often. Add the garlic and cook for 1 minute.
2. Reduce the heat to medium and add the salt, pepper, and paprika to the veggies. Mix well.
3. Add the ground beef to the pot. Use a wooden spatula to break apart the meat into small crumbles. Stir frequently and continue to cook until meat is browned. Optional: Drain excess grease from the pot.
4. Add the Italian seasoning, Worcestershire sauce, and tomato paste. Mix well to combine and cook over medium heat for a minute or so. Stir in the tomato sauce and diced tomatoes and bring to a simmer. Add the bay leaves, cover, and reduce the heat to low. Simmer for 15-20 minutes, stirring occasionally to prevent burning.
5. Stir in the broth and elbow macaroni, cover, and simmer for approximately 15 minutes, or until noodles are cooked to al dente. Stir every couple of minutes to prevent the noodles from sticking to the bottom of the pot.
6. Remove from the heat and discard the bay leaves. Stir in the shredded cheddar cheese until melted. Garnish with fresh parsley, if desired, and serve warm.

44. Juicy Cast Iron Skillet Chicken Breast

Juicy Cast Iron Skillet Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT10M · Total: PT22M · Yield: [‘4’, ‘4 chicken breasts’]

This cast iron chicken breast is moist, savory, citrusy, and filling. It’s gluten-free, high-protein and Whole30.

Ingredients

• 2 chicken breasts (skinless and boneless)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• Sea salt & black pepper
• 1 tsp lemon zest
• 1 tbsp sunflower oil/canola/avocado oil
• Slices of butter
• Slices of lemon

Instructions

1. Pat dry the chicken breasts with a paper towel.
2. Cut each chicken breast lengthwise through the center.
3. Season both sides with onion, garlic, oregano, salt, and black pepper.
4. Sprinkle lemon zest all over the chicken breasts.
5. Heat a skillet over medium-high heat. Add the canola/avocado/sunflower oil.
6. Sear chicken breasts for 5 minutes on each side until cooked. If the chicken starts burning, lower the heat a little bit.
7. Remove from the skillet and rest for 5 minutes before serving. Add butter or olive oil on top for more flavor, and squeeze a little bit of lemon juice all over.

45. One Pot Pink Sauce Pasta with Boursin Cheese

One-Pot Pink Sauce Pasta With Boursin Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [‘6’, ‘6 servings’]

This one pot pink sauce pasta with Boursin cheese is the perfect indulgent dish for those chilly evenings. The creamy pink sauce transforms boring, plain pasta into an irresistible dish with layers of rich flavors – sweet tomatoes, fragrant herbs, and a hint of garlic. The Boursin cheese adds a delicious combination of texture and creaminess that completes this comforting dish. This one pot pasta dish packs all the classic elements of a comfort meal – savory, cheesy, and filling – making it an ideal meal for those searching for something special to add to their dinner table.

Ingredients

• 1 pound rigatoni pasta
• 2 tbsp olive oil
• 1 medium shallot (finely diced)
• 2 cloves garlic (crushed)
• 2 cups tomato sauce or passata
• 1 package Boursin cheese
• 1 tsp dried basil
• 1 tsp red chili flakes
• ½ tsp black pepper (freshly ground)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Reserve 1 cup of pasta water then drain the pasta and set aside.
2. Heat the olive oil in the same pot over medium-high heat. Add the garlic and shallot and sauté until they are fragrant (about 1-2 minutes).
3. Add the tomato puree, dried basil, red chili flakes, and black pepper to the pot. Stir to combine then bring the mixture to a simmer and reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally.
4. Crumble the Boursin cheese into the sauce and stir until it’s melted and well combined.
5. Add the cooked pasta to the pot and stir to combine. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
6. Taste and adjust the seasoning as needed.
7. Serve warm, topped with freshly grated Parmesan cheese and chopped or torn fresh basil leaves (optional).

46. Chicken Carbonara

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 people’]

This quick and easy Chicken Carbonara recipe is a rich and creamy tasty pasta dish made from scratch. Made with tender chicken, bacon, heavy cream, parmesan, and eggs.

Ingredients

• 12 ounces linguine pasta (or your choice of noodles)
• 1 large chicken breast (cut into 1 inch by 1 inch cubes)
• 1/2 tablespoon olive oil
• 1 cup purple onion
• 1 teaspoon minced garlic
• 3 whole eggs
• 3/4 cup grated parmesan
• 1/2 cup heavy cream
• 3/4 cup frozen peas
• 4 slices bacon (optional) (cooked and diced )
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper (or to taste)

Instructions

1. In a medium sauce pan, bring water to a boil and cook pasta according to instructions on the package. Drain, reserving 1/2 cup water.
2. While the pasta cook, in a large saute pan, add olive oil and heat on medium heat. Add diced chicken breasts and cook until halfway cooked through. Add diced onion and minced garlic and finish cooking while cooking the onions and garlic. Set aside.
3. In a medium mixing bowl combine the eggs, heavy cream, parmesan, salt and pepper. Mix until smooth.
4. Add cooked and diced bacon and frozen peas to the chicken mixture. Mix altogether. Add the hot, drained, pasta to the top of the dish. Slowly mix in the egg mixture with the hot noodles and mix the chicken, pasta, and sauce all together. See photos above for a great visual.
5. Keep the saute pan on low heat while mixing int he sauce, this will help the sauce set with the noodles.
6. Serve hot and enjoy!

47. BBQ Chicken Nachos

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’]

BBQ Chicken Nachos is the perfect game day appetizer or main dish. Learn how to make it with leftover chicken in 15 minutes.

Ingredients

• 2.5 cups BBQ Shredded Chicken (click for the recipe)
• 10 oz Tortilla Chips (I used Late July Sea Salt and Lime)
• ½ cup Shredded Cheese (I used a white sharp cheddar or this Italian Cheese Blend)
• ¼ cup Pickled Jalapeños
• ¼ cup Red Onions (diced small as if for salsa)
• 4 oz Guacamole (this comes prepared – I used this one)
• BBQ Sauce (for drizzling at the end)

Instructions

1. Preheat the oven to 350 degrees.
2. Add the tortilla chips in a flat layer to a baking sheet. I line my baking sheet with foil to make clean-up easier.
3. Top the tortillas with shredded bbq chicken, shredded cheese, and pickled jalapenos
4. Add the baking sheet to the oven. Cook for 10-15 minutes. This allows the cheese to melt & allows the chicken to warm if it was cold.
5. Remove the baking sheet from the oven. Drizzle bbq sauce. Then, add the guacamole, red onions, and cilantro.

48. Southwest Black Bean Burger with Burger Sauce

Southwestern Black Bean Burger Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘4’, ‘4 large burgers (or 6 medium burgers)’]

These flavorful Black Bean Burgers are stuffed with southwest flavors of chili and cumin with a creamy mouthwatering burger sauce.

Ingredients

• 4-6 burger buns (or gluten-free burger buns)
• 2 cans black beans (15 oz each) (rinsed, drained, and patted dry)
• 1/3 cup chunky salsa ((mild or spicy))
• 3/4 cup Panko bread crumbs (or gluten-free bread crumbs)
• 1/2 cup sweet corn
• 1 flax egg ((1 tbsp ground flax + 2 tbsp water))
• 1 clove garlic (minced)
• 1.5-2 tsp chili powder (add 2 if you like a little heat)
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 3/4 tsp salt
• Pinch pepper
• 1 tbsp olive oil
• 1/4 cup non-dairy yogurt (unsweetened (such as almond or soy))
• 2 tbsp vegan mayo
• 1 tsp smoked paprika
• 1 tsp maple syrup
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• pinch salt
• romaine
• tomato (sliced)
• red onion (sliced)
• avocado (sliced)

Instructions

1. Make sure to drain/rinse AND dry you black beans with a paper towel. (They don’t have to be completely dry, but just not super wet). Start by pulsing your black beans in the food processor (5-7x) until partially blended but not mashed. You want some chunks of black beans and not a paste.*You can alternatively mash with a potato masher or fork.
2. In a large bowl combine black beans with the rest of the burger ingredients. Mix until combined.
3. Form into 4 large burger patties or 6 smaller/medium patties. I personally prefer the slightly smaller ones because you can get them a little crispier. Place in fridge for 10 minutes. Meanwhile make burger sauce by mixing all the ingredients in a small bowl. Begin heating olive oil over the stovetop in a large pan or grill pan.

Grilled Burgers

1. Cook black bean burgers in pan or grill pan over medium heat with some olive oil for 4-5 minutes then flip and cook for another 4-5 minutes until lightly browned on each side. You likely will have to add some extra oil throughout the cooking process. Alternatively, you can bake your burgers at 400 F. If you bake them, I recommend brushing them with a high heat cooking oil like avocado. On a parchment lined baking sheet, bake burgers for 20-25 minutes, flipping halfway through. Burgers should be slightly browned on each side.

Arrange Burgers

1. Arrange burger with romaine, black bean burger burger, red onion, tomato, avocado and burger sauce on top. Enjoy!

Burger Sauce

1. Simply mix all ingredients in a small bowl. Store in the fridge for up to 3 days.

49. Spicy Salmon Sushi Bake

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

Ingredients

• 2 cups sushi rice, uncooked
• 2 1/2 cups water (for cooking rice)
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 pound salmon fillet, skin removed, cut into 1/2-inch (1.25 cm) cubes
• 1/2 cup mayonnaise
• 2 tablespoons sriracha (adjust to taste)
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 2 green onions, thinly sliced
• 1/2 cucumber, julienned (optional)
• 1 ripe avocado, sliced (optional)
• 1 sheet nori, torn into small pieces (optional)
• 1 tablespoon toasted sesame seeds (optional)
• Salt and pepper to taste

Instructions

1. 1. Rinse and cook the sushi rice according to package directions, then stir in rice vinegar, sugar, and salt; let cool to room temperature.
2. 2. Preheat the oven to 425°F (220°C). Lightly oil a 9×13-inch baking dish and press an even layer of the cooled rice into the bottom.
3. 3. In a bowl, whisk together the spicy mayo: mayonnaise, sriracha, soy sauce, and sesame oil. Toss the salmon cubes in the sauce until evenly coated.
4. 4. Spread the spicy salmon evenly over the rice layer.
5. 5. Bake for 12–15 minutes, until the salmon is opaque and cooked through; optionally broil for 1–2 minutes to color the top.
6. 6. Remove from oven, drizzle extra spicy mayo on top if desired, and garnish with green onions and sesame seeds. Serve with cucumber and avocado on the side or as toppings, and cut into four portions.

50. Healthy Greek Sheet Pan Chicken

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

This Greek Sheet Pan Chicken Dinner is a healthy recipe and super easy to prepare with just a few ingredients. It features juicy chicken thighs and colorful, deliciously roasted vegetables.

Ingredients

• 6 chicken thighs (bone-in, skin-on)
• ⅓ cup feta cheese
• ½ cup olive oil
• 3 tbsp lemon juice
• 4 garlic cloves (minced)
• 1 1/2 tsp dried oregano
• 1 tsp dried thyme
• 2 tsp Dijon mustard
• 2 tsp salt
• ½ tsp black pepper
• 1 medium zucchini ( cut into 1-inch pieces)
• 2 bell peppers ( cut into 1-inch pieces)
• 1 red onion ( thinly sliced)
• 10 oz cherry tomatoes
• ½ cup kalamata olives
• 1 tbsp fresh parsley (chopped)

Instructions

1. Preheat the oven to 425°F/220°C.
2. Prepare The Marinade. Add all the ingredients for the marinade to a bowl and whisk until well combined. Reserve 4 tablespoons of the marinade for the vegetables.
3. Marinate The Chicken Thighs. Pat dry the chicken thighs and add them to a bowl. Mix them with the marinade mixture and marinate for at least 30 minutes to enhance the flavors.
4. Prepare The Vegetables. Wash and cut all the vegetables, then spread them on a baking dish.
5. Toss the vegetables with the remaining marinade.
6. Add the chicken thighs to the baking sheet and bake for 30-35 minutes.
7. Top with the olives and crumbled feta cheese, and bake for 10 more minutes until perfectly roasted.
8. Garnish with fresh parsley, and enjoy.

51. Zucchini Stir Fry with Garlic and Sesame Seeds

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.

52. Boneless Pork Roast with Gravy

Boneless Pork Roast with Gravy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2.5 lb boneless pork loin roast
• 2 tablespoons olive oil
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 garlic cloves, minced
• 1 small onion, thinly sliced
• 1–2 sprigs fresh thyme or rosemary (or 1/2 teaspoon dried thyme/rosemary)
• 2 cups chicken or pork stock, divided
• 3 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon Worcestershire sauce (optional)
• Chopped fresh parsley for garnish (optional)

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Pat the pork roast dry and rub all over with olive oil, salt, black pepper, garlic powder, and onion powder.
3. 3. In a large oven-safe skillet, sear the roast over medium-high heat until browned on all sides, about 3–4 minutes per side.
4. 4. Add the sliced onion and minced garlic to the pan; nestle them around the roast. Pour in 1 cup of stock around the roast and scatter the fresh herbs.
5. 5. Transfer the skillet to the oven and roast until the internal temperature reaches 145°F (63°C), about 20–25 minutes per pound. Plan for 1 to 1¼ hours for a 2.5 lb roast; use a meat thermometer for accuracy.
6. 6. Remove the roast from the pan and let it rest 10 minutes before slicing. Meanwhile, place the pan over medium heat on the stovetop and simmer the pan juices with the remaining 1 cup stock, scraping up any browned bits to deglaze.
7. 7. Make the gravy: melt the butter in a small saucepan, whisk in the flour to form a light roux, then gradually whisk in the deglazed pan juices and stock. Simmer until thickened to your liking, about 4–6 minutes. Stir in Worcestershire sauce if using and season with salt and pepper to taste.
8. 8. Slice the pork roast, spoon the gravy over the slices, and garnish with parsley if desired.

53. Macaroni and Tomatoes with Sausage and Greens

Macaroni and Tomatoes with Sausage and Greens is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: 6 Servings

San Marzano tomatoes, sausage, greens and pasta. Simple, hearty and scrumptious.

Ingredients

• 2 cups dried elbow macaroni
• 1 1/2 pounds ground spicy Italian sausage
• 1 – 2 tablespoons olive oil
• 5 – 6 cloves garlic (minced)
• 5 cups chopped mustard greens
• 2 14.5 ounce cans diced tomatoes
• salt and pepper to taste

Instructions

1. Bring a large pot of water to a boil and cook macaroni according to package directions.
2. Meanwhile, in a large skillet, brown Italian sausage. Strain and set aside. Reserve 1 tablespoon of pan drippings if possible.
3. In the same pan that you cooked the sausage in, add reserved pan drippings and 1 tablespoon of olive oil. If there were not enough pan drippings add another tablespoon of olive oil. Stir in garlic and let cook for 30 seconds. Stir in mustard greens. allow to cook just until wilted, about 2 minutes. Return sausage to the pan. Stir to combine.
4. By this time your pasta should be just about ready. Strain it and mix it with the sausage and greens. Pour the tomatoes over the top. Season to taste with salt and pepper. Allow to cook for 5 – 7 more minutes or until the tomatoes are warmed through. Serve.

54. 3-Ingredient Honey Chicken Wings

3-Ingredient Honey Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT5M · Yield: [‘3’, ‘3 chicken wings’]

These honey chicken wings are crispy, sweet, and yummy. You can make them with just 3 ingredients and have them on high protein, Paleo, gluten-free, and dairy-free diets.

Ingredients

• 1 lb chicken wings
• 2 tbsp Italian seasoning
• 2 tbsp honey

Instructions

1. Preheat the oven to 450F.
2. Toss the wings with Italian seasoning until the wings are fully coated.
3. Place the chicken wings on a foiled baking sheet. Bake in the oven for 35-45 minutes until the wings get crispy and cook through thoroughly.
4. Remove the chicken wings from the oven and drizzle with honey before serving.

55. Instant Pot Pork Loin Roast with Vegetables

Instant Pot Pork Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘6’]

Instant Pot pork roast is such a winning meal. This meat, potatoes and veggies all-in-one dish is made with juicy pork loin and aromatic herbs for a perfect result.

Ingredients

• 3 Pounds boneless pork loin
• 1 Teaspoon dried thyme
• ½ Teaspoon dried oregano
• ½ Teaspoon dried dill
• 1 Teaspoon salt
• 1 Teaspoon black pepper
• 1 Teaspoon garlic powder
• 1 Tablespoon onion soup mix
• 1 Tablespoon olive oil
• 1 onion (thinly sliced)
• 3 Cloves garlic (minced)
• 1 shallot (chopped)
• 1 Cup chicken stock
• ½ Cup butter
• 2 Tablespoon pickle juice
• 4 carrots (peeled and chopped)
• 2 Stalks celery (diced)
• 1 Pounds potatoes (fingerling)

Instructions

1. Combine thyme, oregano, dill, salt, black pepper, garlic powder, and onion soup mix in a bowl. Season the pork on all sides. Press the seasoning into the pork.
2. Set the instant pot to sauté. Add olive oil to coat the bottom of the pot. Sear the pork for 4 minutes, flip, and sear the other side for 4 minutes. Searing will seal in moisture and flavor while giving the meat a delicious crust and color. In a pinch, you may skip this step, although I strongly recommend taking the extra time to do this.
3. Remove pork and set aside. Add a splash of olive oil, then add the onion, shallot, and garlic. Sauté for 2 minutes
4. Deglaze the pan with chicken stock. Scrape the bottom of the instant pot to be sure nothing sticks and burns.
5. Place the pork back in the instant pot on top of the onions. Pour in the pickle juice and butter.
6. Seal and set to manual high pressure for 45 minutes. Allow natural release for 5 minutes, then quick release any remaining steam.
7. Remove pork and shred or slice it.
8. Add carrots, celery, and potatoes to the instant pot and place pork on top. Add ½ cup stock and set to manual high pressure for 5 minutes. Release the pressure and serve.

56. Chicken Chow Mein

Chicken Chow Mein 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’]

Chicken Chow Mein. Stir fried noodles, vegetables and chicken cooked in a rich savory sauce. Everything is cooked in one skillet and is ready in 30 minutes!

Ingredients

• 8 ounces chow mein noodles
• 8 ounces boneless skinless chicken thighs, (sliced into thin strips)
• 2 tablespoons oil, (divided)
• 3 cups green cabbage, (sliced)
• 1 cup carrots, (thinly sliced)
• 2 teaspoon ginger, (minced)
• 3 cloves garlic, (minced)
• green onions for serving, if desired
• sesame seeds for serving, if desired
• 4 tablespoon low sodium soy sauce
• 2 tablespoon oyster sauce
• 2 teaspoons sesame oil
• 1 tablespoon brown sugar

Instructions

1. Prepare noodles according to package instructions.
2. In a small bowl combine the sauce ingredients, set aside.
3. Heat 1 tablespoon oil in a large skillet. Add in chicken and cook until golden brown and cooked through, 5-6 minutes. Remove from the pan and set aside on a plate.
4. Add remaining tablespoon of oil to the same skillet. Add cabbage and carrots and saute until golden brown and wilted, 2-3 minutes. Add garlic and ginger and cook for an additional minute.
5. Add in the cooked noodles, sauce and the reserved chicken back to the pan. Toss to coat the noodles.Serve immediately with green onions and sesame seeds on top, if desired.

57. Ground Pork Stir Fry

Ground Pork Stir Fry 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 bowls’]

Gluten-free, dairy-free, low-calorie, and high protein. This delicious Ground Pork Stir Fry is a yummy, easy and quick dinner anyone can make.

Ingredients

• 1 tbsp olive oil or avocado oil
• 1 lb ground pork
• 1 small broccoli head (chopped)
• 1/2 cup beef broth
• 4 tbsp soy sauce (low sodium or coconut aminos (gluten-free))
• 1 tbsp honey
• 6 cloves garlic (minced)
• 1 tbsp cornstarch
• 3 spring onions (sliced)

Instructions

1. Heat the oil in a frying pan over medium-high heat. Add the pork to the pan and cook the meat until it’s no longer pink, crumbling it while it’s cooking. That will take around 5-8 minutes.
2. Add chopped broccoli and stir it in. Then, pour in beef broth.
3. Cover with a lid and cook for about 5-7 minutes until the broccoli softens up.
4. In a separate small bowl, combine the sauce ingredients.
5. Lower the heat and pour the sauce all over the stir fry, mix and let it cook for another 3-5 minutes.
6. Finally, sprinkle the stir-fry with spring onions.

58. Creamy Vegan Mushroom Stroganoff

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

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘6’, ‘6 people’]

This is the BEST vegan mushroom stroganoff you will ever try! It’s packed with umami, is super flavorful, and is so creamy you won’t believe it’s dairy-free and vegan. It’s the ultimate comfort food!

Ingredients

• 3 to 4 tablespoons olive oil*, (divided)
• 2 large leeks or 3 small-medium leeks
• 20 ounces of mixed mushrooms (~560g) ((see “Ingredient Rundown” section for which variety I used))
• 6 garlic cloves, (minced)
• 1 tablespoon fresh thyme leaves, (roughly chopped, or 1 teaspoon dried thyme)
• Kosher salt
• 1 1/2 cups vegetable broth
• 2 tablespoons tamari or soy sauce
• 1 tablespoon vegan Worcestershire sauce ((optional))
• ¼ cup (~30g) all-purpose flour**
• ½ cup (~120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 (13.5 ounce) (400 ml) can of full-fat coconut milk
• 2 tablespoons tahini
• 2 tablespoons nutritional yeast
• 1 teaspoon paprika
• ½ teaspoon Dijon mustard or coarse-grain mustard
• 12 ounces (340g) pasta of choice
• ¼ cup fresh dill, (chopped)
• Freshly cracked black pepper to taste

Instructions

1. Prep the mushrooms. Wipe off any dirt patches with a paper towel or clean kitchen towel. Depending on the variety, slice them or tear them with your hands (oyster and maitake are much easier to tear than slice).
2. Prep the leeks. Slice off the dark green tops and discard or save for making vegetable broth. Cut each leek in half vertically and then slice horizontally, but not too thinly, as they’ll cook down with the mushrooms for quite a while.NOTE: Leeks are very dirty, so you need to wash them at this stage. Submerge chopped leeks in a bowl of cold water, run your hands through the bowl to loosen the dirt, and then scoop the leeks out using your hands or a slotted spoon. Pat dry the washed leeks.
3. Heat a large sauté pan with deep sides (or a Dutch oven) over medium-high heat and add 1 1/2 to 2 tablespoons of olive oil. Once the oil is shimmering, add HALF of the leeks and mushrooms. Cook for 8 to 10 minutes until mushrooms are nicely browned, stirring occasionally but not too frequently.
4. Reduce the heat to medium and add HALF of the garlic, HALF of the thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl. Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt.
5. While the mushrooms are cooking, make the “vegetable broth roux.” In a medium bowl, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour in. Whisk until until no clumps remain.
6. Pour the white wine into the pan with the cooked mushrooms, and use a wooden spoon or flat-ended spatula to deglaze the pan by scraping up any brown bits on the bottom of the pan. Reduce the heat as needed to simmer for 3 minutes, or until the smell of alcohol has dissipated and the wine has mostly evaporated.
7. Pour the vegetable broth roux into the pan and whisk to combine, ensuring there are no clumps. Bring to a simmer, then pour in the coconut milk, tahini, nutritional yeast, ½ teaspoon kosher salt, and paprika. Bring to a simmer over medium-low heat. Cook for 10 minutes, until the sauce is thickened and very creamy.
8. Meanwhile, cook the pasta. Bring a large saucepan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and keep warm.
9. Stir the Dijon mustard into the stroganoff sauce and stir. Add the hot cooked pasta and chopped dill (or parsley), and toss to coat.
10. Divide the pasta among plates or bowls, and top each with a handful of the first batch of crispy mushrooms and extra dill (or parsley) to garnish.

59. Creamy Lemon Chicken Orzo Soup

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

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘6’, ‘6 -8 servings’]

This creamy lemon chicken soup is going to be your new favorite for soup season! A super flavorful broth with plenty of lemon, orzo, rotisserie chicken, then topped with fried capers. This tastes just like chicken piccata in soup form!

Ingredients

• 4 cans (14.5 oz cans) of chicken broth2 cups shredded rotisserie chicken1 cup orzo pasta, uncooked3/4 cup light cream1/2 cup fresh grated Parmesan cheese1/3 cup fresh squeezed lemon juice1/3 cup white wine4 garlic cloves, grated1 shallot, finely diced2 tablespoons butter2 tablespoons flour1 teaspoon lemon zest1/2 teaspoon black pepper1/4 teaspoons salt
• For the fried capers3 oz jar of capers, drained1 tablespoon olive oil

Instructions

1. 1. Start by making the fried capers. In a small or medium pan add the olive oil and heat over medium to medium high heat. Drain the capers and add to the hot oil, cover the pan with some foil and cook for 5 minutes stirring occasionally. Dry the fried capers on a paper towel lined plate to absorb any excess oil. Set aside to use as the garnish for the soup.
2. To a dutch oven or large pot, melt the two tablespoons of butter and add the diced shallot. Cook for 2-3 minutes, then add all of the grated garlic and cook for 1 more minute. Add the flour, stir to incorporate all of the butter and cook for an additional 30 seconds.
3. Pour in the chicken broth, wine, and season with the salt and pepper. Bring to a boil, the reduce the heat to a low simmer. Add the Parmesan cheese and cream. Simmer covered for 15 minutes.
4. Remove the lid and add in the orzo pasta, rotisserie chicken, lemon zest, and lemon juice. Cook for 10 minutes uncovered, stirring frequently. The orzo can easily stick to the bottom of the pot so you really want to make sure you stir this often, scraping the bottom and sides of the pan.
5. Once the noodles are cooked, remove from the soup from the heat. Ladle into bowls and top with more Parmesan cheese, the fried capers, and an extra lemon wedge.

  Enjoy!

60. Peach Glazed Chicken Breasts

Peach Glazed Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT33M · Yield: [‘8’]

A tasty grilled chicken breast recipe to entertain family and friends…Chickenbreasts are flavored with a simple combination of peach preserves, mustard, soysauce and garlic.

Ingredients

• Non-Stick Cooking Spray
• 8(6-ounce) skinless, boneless chicken breast (halves)
• as required salt and ground black pepper
• 2 cups peaches preserves
• 3 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp garlic (chopped finely)

Instructions

1. Preheat your grill to medium heat.
2. Lightly grease the grill grate with cooking spray.
3. Season the chicken breast halves with salt and black pepper evenly.
4. In a bowl, add the peach preserves, olive oil, soy sauce, mustard, garlic, saltand black pepper and mix well.
5. Reserve for about ½ cup of peach sauce in a bowl.
6. Place the chicken breast halves onto the grill and cook for about 6-7 minutes.
7. Flip the chicken breast halves and cook for about 5-6 minutes.
8. Now,coat the chicken breast halves with remaining peach sauce and cook for about4-5 minutes.
9. Serve hot.

61. Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts

Sheet Pan Chicken with Sweet Potatoes, Apples and Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT172M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is yummy, nutritious, and easy to make. A perfect Whole30, dairy-free, and gluten-free meal for the whole family.

Ingredients

• 4 chicken breasts (skinless, boneless)
• 3 tbsp olive oil
• 6 cloves garlic (minced)
• 1 tsp cinnamon
• 1 tsp sea salt
• ½ tsp black pepper
• 4 cups Brussels sprouts (halved)
• 1 large sweet potato (peeled and cut into ½-inch cubes)
• 2 red onions (cut into chunks)
• 2 medium apples (sliced into 1-inch pieces)
• fresh parsley (chopped)

Instructions

1. Preheat the oven to 425F.
2. In a bowl, mix 2 tbsp olive oil with garlic, cinnamon, 1/2 tsp sea salt, and 1/4 tsp black pepper.
3. Add in chicken breasts and cover them with the rub we’ve just mixed up. Set aside for at least 2 hours.
4. Chop the veggies as suggested and place Brussels sprouts, sweet potato, red onion, and apple slices on a large baking sheet.
5. Drizzle the veggies with another 1 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat them and spread them evenly on the baking sheet.
6. Bake vegetables in the oven for 15 minutes.
7. Remove from the oven, toss the veggies, and place chicken on top of them.
8. Cook for another 20-22 minutes until the chicken is fully cooked and veggies caramelized.
9. Sprinkle with chopped parsley before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.