one bowl lemon muffins

they’re healthy! ish.

• 1 3/4 cups flour

• 3/4 cup Greek yogurt

• juice of 2 lemons

• zest of 1 lemon

• 2/3 cup sugar

• 1 tsp vanilla

• 1/3 cup olive oil

• 4 tsp baking powder

• optional: 1/4 cup raspberries or blueberries

• optional: 1/2 cup powdered sugar and 1 tbs. milk to make a glaze

Preheat oven to 350. Line or grease a 12-muffin tin.

Combine all ingredients except for flour and baking powder in a large bowl. Fold in flour and baking powder. Fold in berries if using.

Bake for 20-25 minutes or until a toothpick comes out clean. Once cool, top with glaze if desired.

autumn sheet pan dinner

can also skip the sausage for a perfect Thanksgiving side.

for the crumble: (can make in advance)

• 1/2 cup brown sugar

• 1/2 cup pecans, chopped

• 1/4 cup flour

• 3 tbs softened butter

• pinch of paprika

the rest:

• 1 package apple chicken sausage, sliced

• 4 medium sweet potatoes, peeled and sliced into half rounds

• 1 small butternut squash, peeled/seeded/cubed (can also buy pre-cut from the grocery store)

• 1 pound carrots, peeled and cut into 2 inch sticks

• 3 tbs olive oil

• 2 tbs thyme

• 1 tbs rosemary

• salt and pepper to taste

preheat oven to 425 and line a baking sheet with parchment paper. combine all ingredients for the crumble with a fork. bake 5-7 minutes until everything is melted together and golden brown. let it cool completely. before adding to the final dish, crumble with your hands.

combine the sausage, veggies, seasonings, and oil in a large bowl and toss. divide between two baking sheets and roast, rotating halfway through, for 30-35 minutes. top with crumble before serving.

creamed spinach

steakhouse style.

• 1 pound frozen chopped spinach

• 2 tbs butter

• 1/2 medium onion, diced

• 2 cloves garlic, minced

• 3/4 cup heavy cream, half and half, or whole milk

• 4 ounces cream cheese, softened

• 1 cup Parmesan cheese

• pinch of nutmeg

• salt and pepper to taste

thaw the spinach and squeeze out any excess moisture.

in a medium pot, melt the butter and cook the onion over medium heat until lightly browned. reduce heat and stir in the garlic, heavy cream, cream cheese, Parmesan, and nutmeg. once melted and thickened, stir in the spinach. feel free to add more liquid or reduce to your liking. season to taste.

hamburger helper

but for grownups.

• 2 tbs neutral oil

• 1 onion, diced

• 5 garlic cloves, minced

• 1 pound ground beef

• 1 cup dry white wine

• 3 1/2 cups chicken stock

• 3/4 cup heavy cream, half and half, or whole milk

• 2 tbs hot sauce

• 2 tsp paprika

• 1 bay leaf

• 16 ounces rotini pasta (elbows work too - cut the chicken stock by 1/2 cup)

• 5 slices American cheese, ripped into small pieces

• 1 cup grated cheddar cheese

• salt, pepper, parsley, and chives to taste

In a Dutch oven, heat the oil over medium-low. Cook the onion until softened and golden brown. Add the garlic and cook for an additional minute.

Increase heat to medium and add the ground beef. Cook until fully browned, and then drain most of the fat. Add the white wine and fully reduce.

Add the chicken stock, heavy cream, hot sauce, paprika, and bay leaf. Bring to a boil, and then add the pasta and stir frequently until cooked through.

Reduce the heat to low. Stir in both types of cheese and mix until melted. Remove from heat, season to taste, and serve.