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!

Caramel Apple Crumble Cheesecake

INGREDIENTS

Serves: 12
Crust:
2 cups graham cracker crumbs
⅛ cup brown sugar
⅓ cup butter, melted
Filling:
16 ounces cream cheese, softened
¼ cup brown sugar
¼ cup white sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
¼ teaspoon ginger
1 teaspoon vanilla extract
2 green apples, peeled and thinly sliced
Topping:
¼ cup rolled oats
¼ cup flour
¼ cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted
Caramel sauce

PREPARATION

1. Preheat oven to 350°F/180°C.
2. In a bowl, mix the crust ingredients. Press into the bottom of a greased 8-inch springform pan. Bake for 5 minutes.
3. In another bowl, mix all the filling ingredients except the apples. Spread over the graham cracker crust, then layer the apple slices on top.
4. In another bowl, mix all the topping ingredients except the caramel, and sprinkle evenly over the apple layer. Bake for 30 minutes.
5. Drizzle on caramel sauce.
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!

Mini Twice-Baked Potatoes

INGREDIENTS

Serves 8-10
5 pounds baby red potatoes
Olive oil
1 teaspoon salt
1 teaspoon pepper
Filling:
½ cup melted butter
1 cup sour cream
1 cup cheddar cheese, finely shredded
¾ cup bacon, diced
⅓ cup green onion, minced
1 teaspoon salt
1 teaspoon pepper
Topping:
⅓ cup cheddar cheese, divided
⅓ cup cooked bacon, divided
Garnish:
¼ cup minced chives



PREPARATION

1. Preheat oven to 425˚F/220˚C.
2. Wash potatoes thoroughly and poke holes in each potato with a fork.
3. Place potatoes in a bowl and sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.
4. Place on a baking sheet covered in foil and bake for 35 minutes, or until potatoes are tender that a fork can go through the center flesh easily.
5. Let cool for 10 minutes or until potatoes can be handled comfortably.
6. Reduce oven temperature to 375˚F/190˚C.
7. Cut off tips of both ends of each potato.
8. Using a melon baller or metal teaspoon, carve out the center each potato.
9. Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
10. Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
11. Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
12. Using a small spoon, stuff each of the hollowed out potatoes with the filling.
13. Bake for 5-7 minutes.
14. Top each potato with cheddar cheese and bacon.
15. Return to oven and bake for 3-5 minutes or until cheese is melted.
16. Garnish with green onion.
17. Enjoy!

Cheesy Baked Hash Brown Patties

Serves: 9

INGREDIENTS

4 red potatoes
½ cup butter, melted
1 cup cheddar cheese, shredded
2 eggs, whisked
¼ cup chives, chopped
1 tablespoon garlic salt
1 teaspoon oregano
½ teaspoon pepper


PREPARATION

1. Preheat oven to 400°F/200˚C.
2. Peel and grate the potatoes.
3. Drop shredded potatoes into a large bowl of ice water to remove surface starch.
4. Strain or squeeze potato shreds and transfer to a large bowl.
5. Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
6. Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
7. Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes.
Serve warm and enjoy!

Strawberry Peach Sangria

INGREDIENTS

Serves 8 - 10

15 strawberries
2 peaches
2 cups water
1½ cups sugar
1 bottle white wine, chilled
¾ cup rum
Extra strawberries and peaches, sliced
1 bottle sparkling white wine or champagne, chilled
Ice cubes


PREPARATION

1. Discard the green tops of the strawberries and slice the peaches.
2. In a saucepan, dissolve sugar in water, then add the strawberries and peaches.
3. Bring to a rolling boil and reduce to medium heat. Boil for approximately 15 minutes, or until the strawberries become pale and the peaches are soft.
4. Strain the syrup and refrigerate for 2 hours, or until cooled. Discard boiled fruit.
5. In a pitcher, combine the cooled syrup, sliced fruit, white wine, and rum.
6. Scoop fruit into glasses with ice, pour sangria, and top with sparkling wine.
7. Enjoy!

Strawberry Cheesecake-Stuffed Pound Cake

INGREDIENTS

Serves 10

1 store-bought pound cake
1 block (8 oz) cream cheese, softened
½ cup powdered sugar
1 teaspoon lemon zest
1 cup strawberries, diced


PREPARATION

1. Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.
2. In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.
3. Add the strawberries and beat until the mixture has turned a light pink color but there are still nice strawberry chunks.
4. Pour the cream cheese mixture into the hollowed-out pound cake shell.*
5. Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs.
6. Refrigerate for at least 8 hours.
7. Slice into 10 half-inch slices and serve.
8. Enjoy!

*Be careful when filling the pound cake and when transferring to the refrigerator. Cutting the border too thin may cause the sides to spread too far once the cheesecake mixture is added. You can simply place the pound cake on a plate or tray before filling to make the transfer to the refrigerator easier. Use something to prop up the sides in case they’ve bowed out too much, to prevent breaking. Once the filling has set in the fridge, it will hold its shape.

Grilled Fajita Skewers

INGREDIENTS

Serves 12-14
1 to 2 onions, quartered
6 bell peppers, cut in 1.5” squares
1 pound cubed steak
1 pound cubed chicken breast
1 pound shrimp, deveined and peeled with the tail on
3 teaspoons salt (1 teaspoon per protein)
3 teaspoons pepper (1 teaspoon per protein)
3 tablespoons garlic powder (1 tablespoon per protein)
3 tablespoons chili powder (1 tablespoon per protein)
3 teaspoons cumin (1 teaspoon per protein)


PREPARATION
1. Place each meat in a gallon sized plastic bag and cover with dry ingredients. Close the bag and shake until evenly coated.
2. Prepare skewers by layering onion, bell pepper, and protein. (Be sure not to mix proteins on the same skewer, as they have different cook times.)
3. Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows:
For Steak: 155ºF/70ºC
For Chicken: 165ºF/75ºC
For Shrimp: 145ºF/65ºC
4. Enjoy!

Eggplant Pizza

INGREDIENTS

Servings: 5-6
1 large globe eggplant
Salt
Olive oil
Pizza Sauce
1 jar marinara sauce
½ cup parmesan cheese
¼ cup fresh basil
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flake
2 cups mozzarella cheese
1 cup cheddar cheese


PREPARATION

1. Preheat oven to 350°F/180˚C.
2. Slice the eggplant into ½-inch pieces.
3. Salt the slices and leave them to “sweat” for 20 minutes then wipe them off.
4. Slather each slice with olive oil.
5. Bake for 25 minutes.
6. In a medium bowl, combine all pizza sauce ingredients and stir until homogenous.
7. Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one.
8. Sprinkle mozzarella and cheddar on each slice.
9. Put the slices back in the oven for 1-2 minutes to melt the cheese.
10. Allow to cool before serving.
11. 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!

3-Ingredient Appetizers

Pigs In A Blanket

Servings: 18

INGREDIENTS 

1 sheet puff pastry, thawed
6 hot dogs
6 slices cheddar cheese


PREPARATION

1. Preheat oven to 425°F/220˚C.
2. Slice the puff pastry into 6 even rectangles.
3. Place a slice of cheddar on top of each puff pastry piece.
4. Place a hot dog on the cheddar, then roll it up.
5. Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch gap between the pieces.
6. Bake for 15 minutes, until golden brown and flaky.
7. Serve!

Jalapeño Poppers

Servings: 8

INGREDIENTS 

4 jalapeños
8 slices bacon
8 ounces cream cheese, softened

PREPARATION

1. Preheat oven to 400°F/200˚C.
2. Slice the jalapeños in half, then remove the seeds by scraping out the insides.
3. Spread the cream cheese evenly among the jalapeño shells.
4. Wrap each jalapeño in bacon.
5. Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper.
6. Bake for 20 minutes, until bacon is browned and peppers are tender.
7. Serve!

BBQ Chicken Tenders

Servings: 6

INGREDIENTS 

1 chicken breast
1 cup seasoned bread crumbs
1 cup bbq sauce

PREPARATION

1. Preheat oven to 375°F/190°C.
2. Slice the chicken into even strips.
3. Dip the chicken strips into the BBQ sauce, then coat them in the bread crumbs.
4. Place on a baking sheet lined with parchment paper and bake for 15 minutes.
5. Brush the remaining BBQ sauce evenly on both sides of the chicken strips and bake for another 10 minutes.
6. Serve!

Mozzarella Sticks

Servings: 10

INGREDIENTS 

5 egg roll wrappers
10 sticks string cheese
Water
Oil, for frying
Marinara sauce

PREPARATION

1. Slice the egg roll wrappers in half.
2. Place a stick of string cheese on the edge of the egg roll wrapper, then fold the sides of the wrapper over the ends of the cheese.
3. Wet the other edge of the wrapper with water, then roll it up tightly, pressing the edge to make sure it’s sealed.
4. Repeat with the remaining wrappers and cheese.
5. Heat oil in a pot.
6. Fry the sticks until golden brown, then drain on a paper towel.
7. Serve with marinara!

Cheesy German Bread Bowl (Flammkuchen)

INGREDIENTS

Servings: 4
1 loaf dark sourdough bread
1 ½ cups sour cream
½ red onion, diced
3 pieces bacon or pancetta, cubed
2-3 tablespoons butter
1 cup gruyère cheese, grated
Pepper to taste


PREPARATION

1. Preheat oven to 480°F/250˚C.
2. Fry the bacon and the onions in a pan.
3. Mix fried onions, bacon, and sour cream in a bowl and season with pepper.
4. Cut off the top of the bread and remove the inside with a spoon.
5. Fill the bread with the sour cream mixture and cover with gruyère cheese.
6. Spread butter on the leftover bread, cut into thick chunks, and place on a
baking tray together with the bread bowl.
7. Bake for 15 minutes or until the bread is crispy and the cheese golden brown.
8. Enjoy!

Strawberry Cheesecake Old-Fashioned Donuts

INGREDIENTS

Donut
4 ounces cream cheese, softened
½ cup sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons strawberry jam
½ cup strawberries, chopped
1½ cups pancake mix
1 cup flour (plus extra for dusting)
Vegetable oil for frying
Frosting
4 ounces cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
¼ cup milk


PREPARATION

1. In a large bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.
2. Add in the strawberry jam and fresh strawberries, and beat until combined.
3. Using a spatula or wooden spoon, stir in the pancake mix and flour until fully incorporated. (The dough will be sticky and pink in color.)
4. Turn the dough out onto a well-floured surface and sprinkle the top with more flour.
5. Press out dough until it is about half an inch thick.
6. With a round cookie cutter, drinking glass, or mason jar lid, cut the dough in as many circles as will fit. In the center of each circle, cut a smaller circle with a cookie cutter or shot glass.
7. Remove the cut donuts to another floured surface and gather up excess dough.
8. Repeat steps 5 through 7 until all the dough is used up.
9. Heat oil in a large pot to 350ºF/180ºC.
10. Carefully place a few donuts in the hot oil, being careful not to crowd the pot.
11. Once the bottom is browned, flip the donut over in the oil and cook the other side.
12. Once both sides are browned, remove the donut and place it on a rack to cool.
13. For the frosting: beat cream cheese in a bowl until smooth. Add powdered sugar and continue to beat until fully incorporated, then add vanilla extract, and finally add milk.
14. Dunk the tops of the donuts in the frosting and garnish with slices of fresh strawberries.
15. Enjoy!

Honey Garlic Chicken Wings

INGREDIENTS

Serves 6
½ cup flour
1 teaspoon garlic powder
½ teaspoon pepper
½ teaspoon salt
2 pounds chicken winglets and drumlets
Oil for frying, enough to fill the pan with ¼ inch of oil
Honey Garlic Sauce
1 tablespoon butter
1 tablespoon garlic
1 tablespoon ginger
½ cup soy sauce
5 tablespoons honey
1 tablespoon brown sugar
1 teaspoon sesame seeds
Scallions



PREPARATION

1.Mix flour, garlic powder, pepper, and salt in a small bowl. Coat each chicken wing with a generous layer of the flour mixture.
2.Pour ¼ inch of oil into a shallow pan, and bring it to a medium high heat.
3.In small batches, fry the chicken wings for 4 minutes on each side. Remove from the oil and let rest on a paper towel.
4.Over medium-high heat, melt the butter and add the garlic and ginger.
5.Add soy sauce, honey, and brown sugar to pan and reduce for 5-7 minutes, stirring occasionally.
6.Add the fried wings directly into the sauce pan and stir until the wings are covered in the sauce, then sprinkle with sesame seeds.
7.Serve with scallions on top & enjoy!

Guacamole Deviled Eggs

INGREDIENTS

Serves: 12
12 eggs
Guacamole
2 avocados
2 tablespoons lime juice
Salt, to taste
Pepper, to taste
1 tomato, diced
½ cup red onion, diced
2 tablespoons cilantro
1 tablespoon garlic, minced
1 tablespoon jalapeño, minced
Garnish:
Tortilla chips
Cilantro


PREPARATION

1.Place the eggs in a large pot and cover with one inch of cold water. Cover with a lid.

2.Bring to a rolling boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes.

3.Remove from water and immediately place in bath of ice water for a few minutes.

4.Remove shells and cut the egg in half, vertically. 

5.Remove the yolk and place in a bowl. Set the cooked whites aside on a serving tray.

6.In the bowl with the yolks, add all the ingredients for guacamole. Mash until well incorporated.

7.Spoon guacamole mixture into the bowls of the cooked egg whites.

8.Garnish with a broken piece of a tortilla chip and cilantro.

9.Serve & enjoy!!

Mac ‘n’ Cheese Breadsticks

Makes 8

INGREDIENTS

1 frozen macaroni and cheese dinner
1 tube of premade pizza dough
Olive oil
Parmesan cheese
Italian seasoning


PREPARATION

1. Preheat oven to 400°F/200˚C.
2. Grease a foil-lined baking sheet with cooking spray.
3. Remove macaroni and cheese (still frozen) from the packaging. Using a sharp knife, carefully cut into 8 equal-sized sticks.
4. Unroll pizza dough. Using a pizza cutter, cut into 8 strips.
5. Working quickly, wrap each mac and cheese stick with pizza dough, making sure not to leave any parts uncovered, and place onto greased baking sheet.
6. Brush each with olive oil, sprinkle with parmesan cheese and Italian seasoning
7. Bake in preheated oven for 18-20 minutes, or until dough is cooked and golden brown.
8. Remove from oven, allow to cool slightly.
9. Enjoy!

Brazilian Chicken Croquettes (Coxinha)

INGREDIENTS

Serves 9 - 12
For the filling:
1 tablespoon olive oil
4 cloves garlic, minced
1 onion, diced
2 cups cooked shredded chicken
½ teaspoon paprika
Salt to taste
4 ounces cream cheese
3 tablespoons fresh parsley, chopped
For the dough:
1 tablespoon unsalted butter
2 cups whole milk
¼ cup chicken broth
2 cups all-purpose flour
Additional ingredients:
Eggs
2 cups panko bread crumbs
Oil for frying



PREPARATION

1. In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika. Stir to incorporate.
2. Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
3. In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
4. Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
5. Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren’t any holes.
6. While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through. Drain on a towel and serve immediately.
7. Enjoy!

Hot Dog Cups

INGREDIENTS

Servings: 8
8 hot dogs
⅓ cup ketchup
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
8 refrigerated biscuits
1 cup shredded cheddar cheese



PREPARATION

1. Preheat oven to 350°F/180°C.
2. Cut hot dogs lengthwise and chop into small pieces. Mix with ketchup, mustard, and Worcestershire sauce.
3. Press each biscuit into the cups of a greased muffin tin. Fill with hot dog mixture.
4. Bake for 10 minutes. Remove from oven and top with shredded cheddar cheese.
5. Bake for an additional 5 minutes.
6. Enjoy!

Creamy Chipotle Chicken Lettuce Cups (Under 300 Calories)

INGREDIENTS

Serves 3
12 ounces shredded chicken breast
1 tablespoon coconut oil
1 cup whole milk
1 medium onion, diced
3 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 canned chipotle pepper, minced
½ teaspoon salt
6 butter lettuce leaves
Pico de gallo salsa



PREPARATION

1. Heat the coconut oil in a large nonstick skillet. Toss in the diced onion and salt and sauté for about 5 minutes.
2. Sprinkle in the ground cumin and dried oregano.
3. Add the minced chipotle and garlic and sauté until the garlic is fragrant, about 30 seconds.
4. Pour in the milk and stir the mixture to combine.
5. Once the mixture has bubbled and reduced slightly, mix in the shredded chicken until evenly coated.
6. Spoon the mixture evenly onto butter lettuce leaves. Top with pico de gallo salsa and serve.
7. Enjoy!
*Note: You can use skim or low-fat milk instead of whole milk, but make sure to reduce it on a lower heat to avoid curdling the milk! (The lower the fat content, the less stable the milk - therefore, it will curdle much quicker.)

Cheesy Pesto Stuffed Salmon For Two

INGREDIENTS

Servings: 4-5
2 (1-pound each) center-cut boneless, skinless salmon fillets
6 oz ricotta cheese
2 tbsp. pesto
1/3 cup parmesan cheese
1/3 cup breadcrumbs
½ tsp salt
½ tsp pepper
1 egg


PREPARATION

1. Preheat oven to 400ºF/200ºC.
2. In a medium bowl mix together ricotta, pesto, salt, pepper, parmesan, breadcrumbs, and the egg.
3. Butterfly fillet the 2 center cuts of salmon.
4. Stuff the mixture into the salmon, pushing edges of stuffing in as much as possible.
5. Spray a medium size baking sheet and lay stuffed salmon it.
6. Cook in the oven for 12-15 minutes or until stuffing begins to brown.