Cheesy Baked Parmesan Meatloaf

Ingredients:

2 lb. ground beef

¾ C. Parmesan cheese, grated

½ C. breadcrumbs

½ C. milk

1 t. Italian seasoning

1 t. garlic powder

1/2 t. salt

1/2 t. black pepper

1 C. mozzarella cheese, shredded

¼ C. Parmesan cheese, grated

Directions:

1. Preheat oven to 375 °F (190 °C).
2. Combine ground beef, ¾ cup Parmesan, breadcrumbs, milk, Italian seasoning, garlic powder, salt, and black pepper.
3. Mix gently and shape into a loaf in a baking dish.
4. Bake for 40-45 minutes.
5. Sprinkle mozzarella and the remaining ¼ cup Parmesan evenly over the top.
6. Return to the oven for 15-20 minutes, until the meatloaf is cooked through and the cheese is melted and golden.
7. Rest for 10 minutes before slicing. 

Cheesy Zucchini Beef Bake

 

Ingredients:

For the Zucchini Base

4 C. shredded zucchini, about 3 medium zucchini

2 t. salt

4 large eggs

1⅓ C. Parmesan cheese, grated

3 C. cheddar cheese, shredded

For the Beef Filling

1½ T. olive oil

1½ lb. lean ground beef

¾ C. yellow onion, chopped

2 C. sliced fresh mushrooms

½ C. diced bell pepper

1 jar marinara or pasta sauce, 23 ounces

1½ T. Italian seasoning  

Salt and black pepper, to taste

For the Topping

1½ C. shredded cheddar cheese

Chopped fresh parsley (optional)

Directions:

1. Preheat the oven to 400°F.
2. Lightly grease a 9×13-inch baking dish.
3. Prepare the zucchini: place the shredded zucchini in a colander, sprinkle with the 2 teaspoons of salt and let it rest for 15 minutes to draw out excess moisture.
4. Transfer the zucchini to a clean kitchen towel or several layers of paper towels and squeeze very thoroughly until as dry as possible.
5. In a large bowl, whisk the 4 eggs with the grated Parmesan and 3 cups of shredded cheddar. 
6. Fold the drained zucchini into the egg-and-cheese mixture until evenly combined.
7. Press the zucchini mixture evenly into the prepared baking dish to form a compact layer. 
8. Bake uncovered for 25 minutes, or until the base is set and lightly golden around the edges.
9. While the zucchini base bakes, heat the olive oil in a large skillet over medium-high heat.
10. Add the chopped onion and sliced mushrooms to the skillet and cook 4–5 minutes, stirring occasionally, until softened.
11. Add the ground beef and diced bell pepper. Break the beef into crumbles and cook until fully browned and the pepper is tender. 
12. Drain any excess grease from the pan.
13. Stir the marinara sauce and Italian seasoning into the browned beef. 
14. Season with salt and black pepper to taste and simmer for about 5 minutes to meld flavors.
15. Remove the zucchini base from the oven and spread the beef-and-sauce mixture evenly over it.
16. Evenly sprinkle the remaining 1½ cups of shredded cheddar cheese over the beef layer.
17. Return the casserole to the oven and bake 8–10 minutes, or until the cheese is melted, bubbly, and lightly golden.
18. Let the casserole rest for 10 minutes before slicing to allow the layers to set. Garnish with chopped fresh parsley, if desired, and serve warm.

Zucchini Taco Casserole

 

Ingredients:

4 C. shredded zucchini

½ t. salt

2 large eggs

1 C. shredded Pepper Jack cheese, divided

2 C. shredded cheddar cheese, divided

2 lb. ground beef

1 packet taco seasoning (2 T. if using homemade)

¾ C. water

1 C. sour cream

½ C. salsa

Cooking spray

Optional Toppings:  shredded lettuce, diced tomatoes, green onions, black olives, avocados, cilantro, sour cream, jalapeños

Directions:

1. Preheat oven to 400°F.
2. Place shredded zucchini in a colander and sprinkle with salt.
3. Let this sit for 10-15 minutes, then squeeze out as much moisture as possible using a clean towel.
4. In a large bowl, combine drained zucchini, eggs, 1 cup cheddar and ½ cup Pepper Jack.  Stir until evenly mixed.
5. Lightly coat a 9x13-inch baking dish with cooking spay.
6. Press zucchini mixture firmly into an even layer across the bottom.
7. Bake for 20 minutes, until crust is set and lightly golden.
8. Meanwhile, heat a large skillet over medium-high heat.  Cook ground beef for 7-9 minutes, breaking into crumbles until browned.
9. Drain excess grease.
10. Stir in taco seasoning and water, simmer for 3-4 minutes.
11. Mix in sour cream and salsa until smooth.
12. Spread taco beef evenly over the baked zucchini crust.
13. Sprinkle remaining 1 cup cheddar and ½ cup Pepper Jack over the top.
14. Return to oven and bake for 18-20 minutes, until cheese is melted, bubble, and lightly golden.
15. Broil for 1-2 minutes, if desired.
16. Let rest for 5-10 minutes before slicing.
17. Top with desired toppings and serve warm.

Crustless Pizza

 

Ingredients:

1 lb. ground sausage, cooked and crumbled

1 C. marinara or pizza sauce

2 C. shredded mozzarella cheese divided

½ green bell pepper sliced

4 oz. mushrooms, sliced

Pepperoni

Additional pizza toppings of your choice

Directions:

1. Begin by preheating your oven to 400F (200C).
2. In a heavy bottom skillet over medium high heat cook and crumble the sausage. 
3. Drain any excess fat. 
4. Stir in 1 cup of the mozzarella and flatten the meat and cheese mixture into a single layer.
5. Spoon the marinara sauce on top of the meat and cheese and spread with a spoon. 
6. Layer your sliced bell peppers and sliced mushrooms. 
7. Top with the remaining mozzarella cheese.
8. Layer the pepperoni (and any other toppings). 
9. Place in already preheated oven and bake for 20 minutes or until cheese is melted and brown around the edges. 

Note:  If you do not have a heavy bottom, oven-safe skillet, a glass casserole dish will work as well.

Makes 4 servings

Orange Marmalade Glazed Salmon

 

Ingredients:

4 salmon fillets 

⅓ C. Orange Marmalade

1 T.  Soy Sauce

1 t. garlic, minced

½ t. ground ginger

Salt and Pepper to taste

Directions:

1. Preheat oven to 375°F.
2. Line a baking sheet with foil and lightly spray with non-stick cooking spray.
3. Mix all glaze ingredients together in a small bowl.
4. Brush salmon with about half of the glaze mixture.
5. Bake in preheated oven for 10-12 minutes, until the fish is almost cooked through.
6. Switch over to broil setting, or turn up to 450°F.
7. Brush the remaining glaze over the top of the salmon.
8. Broil for 3-5 minutes, until the glaze bubbles.

Note:  Watch closely so it does not burn!

Zucchini Lasagna

 

Ingredients:

3 large zucchini

1 ¾ t. kosher salt

2 T. olive oil

1 (20-ounce) package cremini mushrooms, sliced

2 garlic cloves, minced

¾ t. ground black pepper

15 oz. spinach, rinsed and drained

3 C. cottage cheese

2 T. flat-leaf parsley, finely chopped

6 fresh basil leaves, cut in chiffonade

2 large eggs, beaten

1 C. freshly grated parmesan cheese

1 (32-ounce) jar marinara sauce

4 C. shredded low-moisture mozzarella

Directions:

1. Preheat the oven to 350°F.
2. Trim the ends of the zucchini. Carefully slice the zucchini lengthwise into thin strips, about ⅛- to ¼-inch thick. 
3. Place the slices on a paper towel-lined baking sheet and season with 1 teaspoon salt. Allow to sit 10 minutes before patting dry.
4. Remove the paper towels, drizzle the zucchini with 1 tablespoon of the olive oil, and roast until just tender, about 10 minutes.
5. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. 
6. Add the mushrooms and sauté until lightly browned, about 10 minutes. 
7. Stir in the garlic. Add ¼ teaspoon of the pepper, ½ teaspoon of the salt, and the spinach, a handful at a time; cook, stirring, until the liquid evaporates, 3 to 5 minutes. Remove from the heat and set aside.
8. In a medium bowl, combine the cottage cheese, parsley, basil, eggs, ½ cup of the parmesan, and the remaining ½ teaspoon pepper and ¼ teaspoon salt; stir well.
9. To assemble the lasagna, spread a third of the mushroom mixture over the bottom of a 13x9-inch baking dish. 
10. Spoon about 1¼ cups of the marinara sauce on top. 
11. Arrange half of the zucchini strips over the top, carefully overlapping the edges. 
12. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. 
13. Sprinkle with half of the mozzarella. 
14. Repeat the layers once. 
15. Top with the remaining mushroom mixture. Dollop on a final layer of the remaining marinara.
16. Sprinkle the top of the lasagna with the remaining ½ cup parmesan. 
17. Bake until the lasagna is hot and bubbly, 40 to 45 minutes. 
18. Allow to stand for approximately 30 minutes before cutting into squares.

Moist & Tender Chicken Breasts

 

Ingredients:

Boneless, skinless chicken breasts

Salt

Freshly ground pepper

Olive oil

Directions:

1. Pound the chicken to an even thickness.
2. Season with salt and pepper on both sides.
3. Set a large sauté pan over medium-high heat and heat until hot. 
4. Coat the pan evenly with approximately 1 tablespoon of olive oil.
5. Place chicken breasts into the pan in a single layer.
6. Cook for about 1 minute, untouched, just until the underside develops some pale golden color, but not deep browning.
7. Turn each breast over and lower the heat immediately to low.
8. Cover the pan tightly with a lid and simmer for 10 minutes.  Note:  It is important to keep the steam trapped in the pan.
9. After 10 minutes, turn off the heat and move the pan off a hot burner on electric stoves, but do not remove the lid. Leave the chicken, covered, for another 10 minutes to finish cooking with residual heat.
10. After another 10 minutes, remove the lid.  Chicken should be 165°F at this point.
11. Let chicken rest for a few minutes before serving.

Homemade Italian Seasoning

Ingredients:

2 T. dried basil

2 T. dried oregano

2 T. dried thyme

2 T. dried marjoram

1 T. dried rosemary

½ T. dried sage

Directions:

1. Combine all spices in a bowl and mix together thoroughly.
2. Place mixture in a sealable jar.

Crustless Ham and Cheese Quiche

 

Ingredients:

5 large eggs

1 C. heavy cream

¼ t. salt

½ t. black pepper

1 C. ham , diced

1 C. shredded cheese (anything that melts except mozzarella)

1 green onion, sliced

Directions:

1. Preheat oven to 350°F. 
2. Grease a 9" pie dish with butter or spray lightly with oil.
3. Whisk eggs, cream, salt and pepper.
4. Sprinkle most of the ham, cheese and green onion in the pie pan.
5. Pour in egg mixture. 
6. Top with remaining ham, cheese and green onion.
7. Bake 35 minutes until golden on top and center barely wiggles. Don't overcook.
8. Remove from oven, rest 5 minutes and watch it deflate!

Pulled Pork Lettuce Wraps

 

Ingredients:

2 C. slow-cooked pulled pork

8 large, crisp butter lettuce leaves

½ C. mayonnaise

2 T. barbecue sauce

¼ C. red onion, finely chopped

¼ C. cilantro leaves

1 t. lime juice

½ t. garlic powder

¼ t. coarse kosher salt

¼ t. ground black pepper

Directions:

1. In a medium bowl, combine 2 cups of tender, slow-cooked pulled pork, ½ cup of mayonnaise, 2 tablespoons of barbecue sauce, 1 teaspoon of lime juice, ½ teaspoon of garlic powder, ¼ teaspoon of coarse kosher salt, and ¼ teaspoon of ground black pepper.
2. Mix thoroughly with a spoon until all ingredients are well incorporated and the pork is evenly coated.
3. Rinse 8 large, butter lettuce leaves under cold water and pat them completely dry with a clean towel to prevent sogginess.
4. Spoon the pork mixture evenly into the center of each lettuce leaf, dividing it among all 8 leaves.
5. Top each wrap with red onion and cilantro leaves.
6. Serve immediately for best results.

Zesty Lemon Herb Chicken Thighs

Note:  Pictured Boneless/Skinless thighs

Ingredients:

6 bone-in, skin-on chicken thighs

2 T. extra virgin olive oil

3 cloves garlic, minced

2 T. freshly squeezed lemon juice

1 T. dried oregano

1 t. coarse kosher salt

½ t. black pepper

1 lemon, thinly sliced into bright rounds

2 T. fresh parsley, chopped

Directions:

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels for crispy skin.
3. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
4. Rub the marinade evenly over all sides of the chicken thighs.
5. Arrange the chicken thighs skin-side up in a 9×13-inch baking dish.
6. Tuck the lemon slices around and under the chicken thighs.
7. Bake for 35 minutes.
8. Check that the internal temperature reaches 165°F using a meat thermometer.
9. Switch your oven to broil on high for 2-3 minutes to brown the skin.
10. Remove from oven and let rest for 5 minutes before serving.
11. Sprinkle with fresh parsley right before serving.

Stuffed Zucchini

 

Ingredients:

4 medium zucchini

½ t. dried Italian seasoning

salt and pepper to taste

2 t. olive oil

1 lb. mild Italian sausage, casings removed

½ c. onion finely diced

1 t. minced garlic

2 c. marinara sauce

¾ c. shredded mozzarella cheese

1 T. chopped parsley

cooking spray

Directions:

1. Preheat the oven to 400° F. 
2. Coat a large rectangular baking dish with cooking spray.
3. Trim the ends off the zucchini, and cut in half lengthwise. 
4. Use a spoon to carefully scoop the flesh out of the zucchinis.
5. Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. 
6. Arrange the zucchini in the baking dish.
7. Heat the olive oil in a large pan over medium high heat. 
8. Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula.
9. Add the onion and cook for an additional 4 minutes or until onion is softened. 
10. Add the garlic and cook for 30 seconds.
11. Season the sausage and vegetable mixture with salt and pepper.
12. Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.
13. Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.
14. Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
15. Sprinkle with parsley, then serve.

Bang Bang Coleslaw

 

Ingredients:

Sauce

½ C. mayo

½ C. sweet chili sauce

1 lime juice

1½ t. sriracha sauce

12 oz. Coleslaw mix

Directions:

1. Combine the sauce ingredients in a small bowl.
2. Add coleslaw mix to a large mixing bowl.
3. Pour sauce over mix and stir to make sure all of the cabbage is covered with sauce.
4. Coleslaw may seem somewhat "dry" at first.  Let the mixture sit for 15 minutes or so before serving.

Stuffed Bell Peppers

 

Ingredients:

6 whole bell peppers

3 T. olive oil, divided

1 lb. lean ground beef

Salt and pepper, to taste

1 medium onion, chopped

3 cloves garlic, finely chopped

1 large zucchini, diced

4 Roma tomatoes, diced

2 c. Monterey Jack cheese, divided

Directions:

1. Preheat oven to 350° F.
2. Cut the tops off the peppers. 
3. Remove and discard the stems, then finely chop the tops; set aside. 
4. Scoop out the seeds and as much of the membrane as you can. 
5. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. 
6. Add the beef, season with salt and pepper, and cook, breaking up the lumps, until the meat is cooked through. 
7. Remove to a plate.
8. Add the remaining tablespoon of olive oil to the pan. 
9. Add the onion and chopped peppers, and cook until they begin to soften, 3 to 4 minutes. 
10. Add the garlic and zucchini, and cook for another minute. 
11. Add the tomatoes and season with more salt and pepper. 
12. Cook until everything is heated through, then stir in the beef. 
13. Taste and adjust the seasonings. 
14. Stir in 1 ½ cups of the cheese. 
15. Place the peppers, cut-side up, in a baking dish just large enough to hold them upright. 
16. Fill the peppers with the meat mixture and top each with a sprinkle of the remaining 1/2 cup of cheese. 
17. Pour a small amount of water into the bottom of the baking dish. 
18. Cover with foil and bake for 30 minutes. 
19. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, 15 to 20 minutes more. 

Vegetable Beef Soup

 

Ingredients:

1 lb. beef stew meat

2 T. vegetable oil

1 c. onion, chopped

2 cloves garlic, minced

1 - 32 oz. container beef broth

1 - 14 oz. can diced tomatoes

1 qt. water

2 bay leaves

1 - 12 oz. package mixed vegetables

½ t. dried oregano

½ t. dried thyme

½ t. dried basil

Directions:

1. Trim the fat from stew meat and cut into 1-inch chunks.
2. Place meat in a large pot over medium heat with oil, onion, and garlic and cook, stirring, until meat is browned and onion is tender.
3. Add broth, tomatoes, water and bay leaves. 
4. Bring to a boil, then reduce heat, cover and simmer 1 hour.
5. Add vegetables, oregano, thyme, and basil and bring to a boil.
6. Reduce heat, cover and simmer until vegetables are tender; about 30 minutes.

Pineapple Chicken

 

Ingredients:

3 boneless skinless chicken breasts, cut into 1-inch pieces

2 t. vegetable oil

½ t. salt

1 t. pepper

1 red bell pepper, cut into 1-inch pieces

1 c. pineapple chunks (fresh or canned)

1 T. garlic, minced

½ t. ground ginger

½ cup pineapple juice

⅓ c. soy sauce

⅓ c. chicken broth

¼ c. hoisin sauce

¼ c. brown sugar

2 t. cornstarch

Warm Cooked Rice

Directions:

1. Heat the oil in a large skillet over medium heat. 
2. Add the chicken and season with the salt and pepper.
3. Cook the chicken for 4-6 minutes stirring occasionally until the chicken is cooked through. 
4. Add in the red bell pepper and pineapple and cook for 3-5 minutes until the pepper is tender.
5. In a small bowl, combine the pineapple juice, soy sauce, chicken broth, hoisin sauce, brown sugar, minced garlic, ground ginger and cornstarch. 
6. Whisk until all the ingredients are thoroughly combined.
7. Pour this mixture into the skillet and bring to a low simmer and cook for 1-2 minutes until the sauce has thickened. 
8. Remove from heat once the sauce has thickened.
9. Serve over warm, cooked rice.

Hamburger Wraps

Ingredients:

For the Wraps

1 lb. Ground Beef

4 Extra Large Tortillas

For the Filling

2 c. lettuce, shredded

1 c. tomatoes, diced 

Pickles

1 c. cheddar cheese (Optional)

For the Special Sauce

½ c. mayonnaise

¼ c. honey

2 T. yellow mustard

2 T. ketchup

1 T. lemon juice

1 t. brown sugar

1 t. apple cider vinegar

Directions:

1. In a skillet over medium heat, add the ground beef. Cook thoroughly, breaking it apart with a spatula until it’s no longer pink, about 7-10 minutes.
2. Use a separate pan or microwave to warm the tortilla wraps. This makes them pliable and easier to wrap, taking just about 30 seconds in the microwave.
3. Lay a warm tortilla flat and start layering your fillings: add a generous scoop of the cooked beef, followed by shredded lettuce, diced tomatoes, pickles, and a sprinkle of cheddar cheese.
4. Over the fillings, drizzle your special sauce. 
5. Carefully roll the tortilla tightly, folding in the sides to secure the fillings as you go. 
6. After rolling, slice the wrap in half. 
7. Serve immediately for a warm meal or wrap it in foil for meal prep to enjoy later.

Pork Street Tacos

 

Ingredients:

4 lbs. pork shoulder roast

1 T. chili powder

1 t. cumin

1 t. oregano

1 t. salt

1 t. pepper

¾ C. orange juice

¼ C. lime juice

4 cloves garlic, minced

1 small onion, quartered

Street taco tortillas

Cheddar or mozzarella cheese, for topping

Salsa, for topping

Sour Cream, for topping 

Directions:

1. In a small bowl, combine chili powder, cumin, oregano, salt, and pepper. 
2. Rub the outside of the pork shoulder roast with the seasoning thoroughly.
3. In the slow cooker, combine orange juice, lime juice, garlic cloves, onion. 
4. Place pork on the top. 
5. Cook on LOW for 8 hours or HIGH for 4-5 hours.
6. Remove roast from slow cooker and shred. 
7. Return to slow cooker and heat for an additional 30 minutes.
8. Remove the pork from the slow cooker and place it on a baking sheet. 
9. Broil in the oven for 3-4 minutes to brown the edges of the pork.
10. To assemble the tacos lay a tortilla on a flat surface add the shredded pork and your favorite taco toppings.

Cheesy Garlic Chicken Wraps

 

Ingredients:

2 large chicken breasts, diced

1 T. olive oil

2 t. garlic powder

1 t. onion powder

1 t. paprika

Salt and pepper, to taste

1 C. shredded cheddar cheese

½ C. shredded mozzarella cheese

4 large flour tortillas

½ C. creamy garlic sauce (store-bought or homemade)

Fresh parsley, chopped (optional, for garnish)

Directions:

1. In a large bowl, mix the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
2. Heat a non-stick skillet over medium heat. 
3. Add the seasoned chicken and cook for 6-8 minutes, until fully cooked and browned on all sides. 
4. Remove from heat and set aside.
5. Lay out the tortillas and spread a spoonful of creamy garlic sauce on each one. 
6. Top with the cooked chicken, then sprinkle with shredded cheddar and mozzarella cheeses.
7. Fold the tortillas over the filling and place them back in the skillet, cooking for 2-3 minutes on each side until the cheese is melted and the tortillas are golden brown.
8. Slice the wraps in half, garnish with fresh parsley if desired, and enjoy immediately!

Creamy Garlic Sauce

 

Ingredients: 

2 T. butter

2 T. all-purpose flour

3–4 cloves garlic, minced

1 C. heavy cream (or half-and-half for a lighter sauce)

½ C. chicken or vegetable broth

½ C. grated Parmesan cheese

1 T. fresh parsley, chopped

Salt and black pepper, to taste 

Directions:

1. Melt the butter in a skillet or saucepan over medium heat. 
2. Add the minced garlic and cook for about 1 minute, until fragrant and just beginning to turn golden.
3. Whisk in the flour and cook for another minute, stirring constantly, to form a paste. 
4. Slowly pour in the heavy cream and broth while whisking to prevent lumps. 
5. Bring the mixture to a simmer.
6. Reduce the heat to low and continue to simmer for about 5 to 8 minutes, whisking occasionally, until the sauce has thickened to your desired consistency. It should coat the back of a spoon.
7. Stir in the Parmesan cheese until melted and the sauce is smooth. 
8. Remove from the heat and stir in the fresh parsley. 
9. Season generously with salt and pepper to taste.