better than the jar.
1/2 cup butter
1 1/2 cups heavy cream
2 tsp minced garlic (or powdered)
1/2 tsp Italian seasoning
2 cups grated Parmesan cheese
salt and pepper to taste
In a large skillet, simmer the butter and cream for two minutes. Stir in the seasonings, and whisk in the Parmesan until melted. Serve over 1 pound of pasta, with chicken and/or broccoli for bonus points.
just trust me.
meatballs:
1 pound ground chicken
2 cloves minced garlic
fresh parsley, salt, and black pepper to taste
cooking oil
soup:
1 tbs olive oil
1 onion, diced
1 medium carrot, diced
1 red bell pepper, diced
2 cloves minced garlic
salt and black pepper to taste
1 tsp paprika
1/2 tsp each cayenne pepper, basil, thyme, and parsley
14 ounces canned tomatoes
3 tbs tomato paste
6 cups chicken stock (or broth + bouillon)
8 ounces orzo pasta, uncooked
1/2 cup dairy of your choice: Greek yogurt, blended cottage cheese, cream cheese, or heavy cream
Combine all ingredients for meatballs, and form into 1/2” balls. Brown in a large saucepan, and set aside.
In a large pot, add the olive oil, onion, carrot, bell pepper, and garlic. Saute over medium heat until softened. Add the seasonings.
Add the canned tomatoes and paste. If you want, pause here and add everything to a blender/combine with an immersion blender. Return to the pot and add the stock. Bring to a boil, cover, reduce heat, and simmer for 10 minutes.
Add the meatballs, orzo, and dairy until the pasta is cooked through - 12-15 minutes.
can also serve over rice and steamed veggies if you aren’t feeling wraps.
1 pound ground chicken or turkey
1 small onion, diced
1 tbs sesame oil
1 tbs fresh ginger or powdered equivalent
2 tbs minced garlic
2 tbs rice wine vinegar
4 tbs hoisin sauce
soy sauce to taste
oil to cook
butter lettuce to serve
scallions to garnish
In a medium pan, cook the chicken/turkey. When halfway cooked, add the onion and garlic.
Stir together all other ingredients and combine with chicken just before serving. Plate in lettuce wraps or over rice, and top with scallions.
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.
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.