cake mix cookies

The easiest dessert ever. Your friends will be super impressed. Perfect for the last minute party.

• 1 box cake mix, any variety

• 2 eggs

• 1/2 cup vegetable oil

• 1 cup mix ins: chocolate chips, nuts, M&Ms…

Preheat oven to 350º.

Combine all ingredients. Spoon cookies by the rounded teaspoon onto a baking sheet and bake for 9-11 minutes. Remove to a cooling rack.

Flavor combo suggestions:

• red velvet cake + white chocolate chips

• devil’s food cake + peanut butter, white chocolate, or semi-sweet chocolate chips

• yellow cake + semi-sweet chocolate chips or M&Ms

• funfetti cake + white chocolate chips

one pot veggie pasta

I tried this with turkey sausage added, but it’s better with just veggies. Serves 4-6 - easily halved.

• 1 pound linguine/spaghetti/fettucine

• 1 pint cherry tomatoes, sliced in half lengthwise

• 3 handfuls baby spinach

• 1 small onion, diced

• 4 cloves minced garlic

• 4 tbs olive oil

• 1 tsp red pepper flakes

• 1/2 tsp salt

• 8 cups low-sodium chicken stock, vegetable broth, or water

• parmesan cheese and fresh basil to serve

In a large deep pan, place the tomatoes, spinach, onions, garlic, and basil. Add the pasta - I like to break the uncooked noodles in half so they all fit in the pot, plus it’s easier to eat.

Add the water/stock and bring to a boil. Cook for 8-10 minutes over medium heat, stirring occasionally.

Once the liquid is nearly evaporated, remove the pan from heat and serve with parmesan and fresh basil.

crockpot pork chops

Literally couldn’t get any easier. I will go home at lunch and throw this in, so it’s ready for dinner. The flavor is mild enough that any side dish works well. Serves 2, but can be doubled if your Crockpot is big enough.

• 2 boneless pork chops

• 1 chicken bouillon cube

• 1/4 cup hot water

• 2 tbs dijon mustard

• 1 red onion, sliced thick

• black pepper to taste

Dissolve the bouillon cube in the hot water. Whisk in the mustard and the black pepper.

Add the onion slices to the bottom of the Crockpot. Place the pork chops on top and cover with the sauce.

Cook for 3-4 hours on high, and don’t forget to serve with the onions.

crockpot buffalo chicken dip

The official food of football season. Makes way more than you think it will.

To prepare the chicken:

• 3 pounds boneless skinless chicken breasts

• 1 cup low-sodium chicken broth

• 1 tsp black pepper

• Alternative: 2 15.5 ounce cans of chicken, drained

Place chicken in the Crockpot and cover with broth and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Once it’s cooked through, shred and return to the Crockpot.

Add the following to the Crockpot:

• 8 ounces cream cheese, cubed (one of the bricks of cream cheese, not the tub)

• 1/2 cup ranch dressing

• 1/2 cup buffalo sauce (I used Frank’s Buffalo)

• 1/2 cup of your favorite shredded cheese

Mix well and cook on low for two hours.

Leftovers are good in a quesadilla or taquito.

lemon-ricotta pasta

Thanks, NYT Cooking, for this one. Gives you a cheese fix without feeling too heavy. Serves 4-6.

• 1 pound small pasta, like elbows or penne

• 1 cup ricotta cheese

• 1/2 cup grated parmesan

• 1 lemon - zest plus juice

• 1/2 cup frozen peas or 2 handfuls of baby spinach

• 1 grilled chicken breast, diced (optional)

• black pepper and red pepper to taste

• fresh basil

Cook the pasta according to package directions. Reserve 1 cup pasta water, and then drain.

In the same pot, whisk together the ricotta, parmesan, lemon zest, and lemon juice. Season with black and red peppers to taste. Add a little bit of pasta water at a time (start with 1/4 cup) and whisk until smooth. Add the frozen peas or spinach and stir until cooked through. Add the chicken and pasta and mix well, adding more pasta water if needed.