Tomato Basil Pasta Bake

INGREDIENTS

Serves 8
1 (16 ounce) box fusilli pasta (or any similar pasta)
2 (28 ounce) cans crushed tomatoes
½ cup water
¼ cup olive oil
½ cup basil, torn
2 tablespoons dried oregano
4 cloves garlic, minced
2 teaspoons salt, plus more for sprinkling
1 teaspoon black pepper
3-4 large tomatoes, thinly sliced

PREPARATION

1. Pre-heat oven to 450°F/230°C.
2. In a large bowl, mix together the crushed tomatoes, water, olive oil, basil, oregano, garlic, salt, pepper, and fusilli.
3. Pour the pasta mixture into a greased roasting pan and smooth the top into an even layer.
4. Line the top of the mixture with the sliced tomatoes and sprinkle with salt.
5. Bake in the oven for 40-45 minutes, until the pasta is fully cooked.
6. Enjoy!

Layered Ham & Cheese Potato Bake

INGREDIENTS

Serves 4–5
5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8–10 slices ham
7–8 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs

PREPARATION

1. Preheat oven to 350°F/180°C.
2. Slice the peeled potatoes into ½-centimeter slices.
3. Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
4. Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
5. Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
6. Follow with another layer of potatoes, then the remaining ham and sliced cheese.
7. Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
8. Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
9. In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
10. Bake for about 40 minutes, until the cheese is a deep golden brown.
11. Cool slightly, slice, then serve!

Bake & Save Beef and Cheese Rigatoni

INGREDIENTS

Yields 2 9×13 in (23×33 cm) casseroles
2 pounds ground beef
Salt & pepper
3 tablespoons salted butter
⅓ cup flour
3 cups milk
1 cup unsalted butter (2 sticks), melted
2 pounds rigatoni, cooked
4 eggs, beaten
24 ounces marinara sauce
3 cups shredded mozzarella cheese
½ cup shredded parmesan cheese


PREPARATION

1. Preheat oven to 375°F/190˚C.
2. In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
3. In the same pan, melt the butter, and mix with the flour until it forms a paste.
4. Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
5. In a bowl, mix the rigatoni with the eggs. Divide between two 9×13 inch (23×33 centimeter) baking dishes.
6. Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
7. Bake both for 30-35 minutes, or until cheese is melted and golden brown.
8. Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F/190°C for 40 minutes. Remove cover and bake an additional 10 minutes.)
9.Enjoy!

Save & Bake Chocolate Chip Cookie Dough

INGREDIENTS

Serves 30
2 cups butter, melted
2 cups packed brown sugar
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking soda
4 cups chocolate chips


PREPARATION

1. Preheat oven to 375°F/190°C.
2. In a large bowl, whisk together the butter, brown sugar, and granulated sugar until evenly combined and light in color.
3. Add in the eggs and vanilla, mixing until smooth.
4. Add the flour and baking soda, folding the mixture until it forms a smooth dough.
5. Fold in the chocolate chips until evenly combined.
6. Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper. Bake for 12 minutes, then serve!
7. To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
8. Wrap the tray with cling wrap, then freeze for up to one month.
9. To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F/190°C.
10. Enjoy now and later!

Garlic Parmesan Chicken Pasta Bake

INGREDIENTS

Servings: 12
6 tablespoons butter
1 ½ tablespoons minced garlic
1 sprig of thyme
1 sprig of sage
1 sprig of rosemary
6 tablespoons flour
5 cups milk
12 sheets no-boil pasta
3 cups cooked chicken, chopped
2 cups frozen peas
1 cup parmesan + more for topping
1 cup water
¼ cup breadcrumbs
Chopped parsley, garnish


PREPARATION

1.Melt butter, add garlic, thyme, sage and rosemary. Sauté until fragrant. Remove the thyme, sage and rosemary.

2.Add flour and stir.

3.Add the milk, a little bit at a time, and whisk after each addition. Repeat until all the milk is gone. Keep whisking until it has thickened and coats the back of a spoon.

4.Grease a 9×13 pan. Cover bottom with a layer of pasta, half of the chicken, half of the peas, ⅓ cup of the parmesan, ⅓ cup of water and ⅓ of the sauce. Repeat once. Top with noodles, remaining water and cheese. 

5.Cover with foil and bake for 40 minutes at 400°F/205°C.

6.Remove the foil, sprinkle the top with breadcrumbs. Broil for 5-10 minutes or until golden brown. 

7.Serve with chopped parsley as garnish. 

8.Enjoy!

Chicken Bake Four Ways

INGREDIENTS

3–4 chicken breasts
Salt and pepper to taste
4–6 Tbsp. basil pesto
1–2 Roma tomatoes, sliced
1–2 cups mozzarella cheese
PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread pesto on each chicken breast.
4. Layer tomatoes on top of the chicken.
5. Top with cheese.
6. Bake for 40 minutes.
BBQ Chicken Bake

INGREDIENTS

3–4 chicken breasts
Salt and pepper to taste
6–8 Tbsp. BBQ sauce
½ onion, sliced

PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread BBQ sauce on each chicken breast.
4. Layer onions on top of the chicken.
5. Bake for 40 minutes.
Bacon Ranch Chicken Bake

INGREDIENTS

3–4 chicken breasts
Salt and pepper to taste
6–8 Tbsp. ranch dressing
6–8 slices bacon
4 oz cheddar cheese



PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread 1–2 Tbsp. ranch on each chicken breast.
4. Layer two slices of bacon on top of each chicken breast.
5. Top with cheese.
6. Bake for 40 minutes.
Alfredo Chicken Bake

INGREDIENTS

24 oz–48 oz Alfredo sauce
3–4 chicken breasts
Salt and pepper to taste
1 lb broccoli heads
1 cup Parmesan cheese

PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Spread a layer of Alfredo sauce on the baking dish. Place chicken breast over sauce. Season chicken with salt and pepper to taste.
3. Spread broccoli over pan.
4. Pour remaining Alfredo over chicken and broccoli.
5. Top with cheese.
6. Bake for 40 minutes.

Thanksgiving Leftovers: Mashed Potato Bread

RECIPE: 
(Makes one loaf)
1 cup mashed potatoes
1 cup milk (or substitute almond/soy/ or rice milk)
3 Tbsp. butter (or non-dairy spread)
1 Tbsp. sugar
1 Tbsp. yeast
1 tsp salt
4 cups flour
1/2 cup water

Any mashed potato recipe will work for this bread. In a large mixing bowl, combine all ingredients except the flour and water. Mix well. Slowly add in the flour and water until the dough begins to lump in a ball in the bowl.

On a floured surface, knead the dough for about 5 minutes, This is to activating the yeast, so try to move every part of the dough as you knead.

Let the dough rise in a covered bowl for 30 minutes, or until it doubles in size.

Gently punch the air from the risen dough, and form into a rectangle. Grease a 9x5 pan lightly, and fold the dough over at the sides until it fits into the pan. Bake at 350˚F / 177˚C
for about 45 minutes.

Let the bread cool for 20 minutes before slicing. Enjoy!

4-Ingredient Bacon Ranch Chicken Bake

RECIPE:
3-4 Chicken Breasts
6-8 Tbsp. Ranch Dressing
6-8 Slices Bacon
4 oz Cheddar Cheese
Place chicken breast in a baking dish.
Spread 1-2 Tbsp. ranch on each chicken breast.
Layer two slices of bacon on top of each chicken breast.
Top with cheese.
Bake at 400˚F/200˚C for 40 minutes.

Baked Beetroot Burger

Here’s What You’ll Need:

For the burgers:
200g Beetroot
100g Red Onion
100g Chickpeas
30g Oats
10g Coriander
Salt
Pepper
1 clove garlic, minced (optional)


Suggested Toppings:
4 Wholewheat Buns
1 Avocado
4 tbsp hummus

Method:
1.) Roughly chop the beetroot, red onion and coriander and blend them, along with all the other ‘burger’ ingredients in a food processor until well combined
2.) Form the mixture into 4 even sized burgers and chill for 30 minutes in the fridge
3.) Bake your burgers in the centre of a pre-heated oven for 20-25 minutes 180°C/ 350°F/ Gas Mark 4. Turning once or twice.
4.) Serve on a toasted wholewheat bun, with 1/4 of an avocado and a big dollop of hummus
5.) Tuck in!

(Alternatively, for a slightly sweeter, softer burger you can shallow fry these in vegetable or coconut oil for 4-5 minutes on each side. If they need to crisp up a bit, you could throw them under the grill for a few minutes afterwards, turning occasionally.)

No-Bake Chocolate Cookie Cheesecake

RECIPE:
Crust-
- 24 chocolate cream cookies
- 1/3 cup butter, melted

Filling-
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1 Tbsp. vanilla extract1 cup semisweet chocolate chips
- 8 oz heavy whipping cream
Crush cookies into crumbs—either in a food processor, or seal in a bag and hit with a rolling pin. Mix cookie crumbs with butter, and press into a pie dish. Refrigerate for 30 min. Meanwhile, in a bowl, beat the heavy whipping cream until it forms still peaks when you remove the beaters. In a separate bowl, beat cream cheese, butter, sugar, and vanilla until there are no lumps. Melt the chocolate chips in the microwave in 30 second intervals until smooth, and add to the mixture. Fold in the whipped cream, and spoon into the pie crust. Decorate however you want (we used chocolate syrup and piped whipped cream), and freeze for 30 minutes.

Enjoy!

Easy Brunch Bake

Here's the recipe: 
6 refrigerated buttermilk biscuits
12 eggs
1/2 onion, diced
5 oz Canadian bacon, diced
1/2 cup cheddar cheese
1/2 cup mozzarella cheese
1/2 tsp salt
1/4 tsp pepper
2 Tbsp. chives, chopped




Whisk together the eggs, onion, bacon, cheese, salt, and pepper. Place buttermilk biscuits in a greased 9x9 inch casserole dish, and pour the egg mixture over them. Top with chives. Bake at 350°F/177°C for 30-35 minutes. Let cool and top with more chives (optional).

No-Bake Chewy Chocolate Granola Bars

RECIPE:

4 Tbsp. coconut oil
1/3 cup brown sugar
1/4 cup honey
1/2 Tbsp. peanut butter
1/2 tsp vanilla
2 cups quick oats
1 cup rice puffs
1/4 cup peanuts
1/2 cup chocolate chips

Add coconut oil, brown sugar, honey, and peanut butter to sauce pan. Cook on medium high heat until thickened.

Turn off heat and stir in vanilla. Fold in quick oats and rice puffs.

Pour into parchment lined 8x8” pan, flatten slightly and set aside to cool for 5 minutes at room temperature. Sprinkle chocolate chips and press in.

Refrigerate for 30-45 minutes before slicin