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I'm calling this Engagement Pasta Primavera because it was inspired by this dish we had at my engagement party. That whole day was a whirlwind but Jon and I both could not get over how good the pasta primavera was. I think the best part is the pine nuts. Pine nuts are super underrated and I forget how good they are especially in a pasta salad recipe like this one. Inspo vs Recreation. I definitely tweaked the original, using a pesto base, more in season veggies, adding arugula and chicken for bulk, etc. but the take home is the same... THIS IS SO SO GOOD! I'm not saying expect a ring every time you make this recipe... but I'm not saying not to either... I mean it's only necessary to thank the chef in some way when it's this good. Engagement Pasta Primavera 8 Servings | Cook time: 15 minutes Notes: The most delicious pasta salad you’ll ever eat. Packed with veggies, protein and healthy fats! Ingredients: 8 oz whole wheat penne 1 1/2 cup peas or ~100g 1/4 cup pine nuts 2 cups cherry tomatoes, quartered 2 cups or ~100g red onion, diced 3 cups or 300g asparagus (about 1 small bushel), ends cup off and the rest cut into thirds 1/4 cup shallots, diced 6 oz fat free feta cheese For serving: 8 cups arugula Optional: 24 oz grilled chicken, diced 4 servings spinach pesto Directions: If serving with chicken, grill chicken. I like to season liberally with salt and pepper and sear both sides for 2-3 minutes each on a cast iron skillet before transferring to a preheated 350F oven to finish cooking (about 15-20 minutes or until an internal temperature of 165F). Bring a medium pot of water to a boil. Once boiling season with salt and add pasta, stirring occasionally. Cook according to package. Strain and set aside reserving 1/4 cup pasta water. Spray a large sauté pan with nonstick olive oil spray and add chopped asparagus. Season with salt and pepper and cook for 5-7 minutes or until tender. Add pine nuts, shallots, peas and red onion to pan. Cook another 3-5 minutes until the nuts toast and veggies are soft. Turn the heat off and add pesto, pasta, cherry tomatoes and feta cheese. Toss everything until well combined. If needed add pasta water for consistency. Option to serve as is or tossed with arugula and/or topped with diced grilled chicken. Screenshot/Printer Friendly Version: Link for spinach pesto recipe, here. Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Just toss 4 ingredients in a foil packet and a masterpiece is born. There's nothing else to it! Add the trout, top with some garlic, butter and herbs and fold it up. The fish cooks right in the foil packet which catches all of the delicious buttery juices. Save those to pour over top after! I made this two ways- one with mashed potatoes and roasted veggies and another with pasta tossed with lemon and parmesan and roasted broccoli. You can't go wrong with either prep! Garlic Butter Trout Foil Packets 2 Servings | Cook time: 18 minutes Notes: I love trout for this because it’s a fish that contains a lot of flavor on it’s own for it only needs simple herby ingredients to shine! Ingredients: 2 trout fillets (4-6 oz) 1 tsp butter, melted 1 tbsp fresh herbs, minced (parsley and basil are my preferences) 2 garlic cloves, minced Salt and Pepper, to taste Optional: 1/2 a lemon, sliced thinly Directions: Preheat the oven to 375F. Place a large piece of tin foil on a baking sheet (large enough to be folded around the fish. Spray with nonstick olive oil spray and arrange the fish. Fold to sides of the foil up to form a bowl. Melt the butter and drizzle over the fish. Season liberally with salt and pepper. Sprinkle with fresh herbs and garlic. Optional: top with lemon slices. Pinch both sides of the foil together to completely wrap the fish in boil with no openings. Bake the fish for 12-14 minutes. Remove from oven and open the foil. Turn the oven on to broil and broil 2-3 minutes to finish cooking. Remove and serve immediately. Note: I served this alongside some roasted broccoli and pasta tossed with lemon, garlic, basil, parmesan and reserved pasta water. I have also served with mashed potatoes and veggies. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

This started as a gumbo and emerged jambalaya, why? Because why would I dirty more than one dish... jambalaya has the rice in the meal instead of serving it over which I prefer because one dish recipes make me happy. The creole seasoning gives it a bit of a kick but it's not overly spicy. You can make this in an instant pot or a standard large pot. I like an instant pot because it cooks slightly faster and it keeps your stove clear. Make a big batch of this and serve it for lunches or dinners all week! I like to use both surf and turf in my jambalaya. For this recipe I went with chicken sausage and shrimp. I think a slightly spicy chicken sausage like chorizo or andouille flavored work best! Shrimp and Chicken Sausage Jambalaya 8 Servings | Cook time: 30 minutes Notes: A surf and turf style recipe with lean proteins like shrimp and spicy chicken sausage. This creole seasoned recipe is hearty and packed full of veggies. At first at created this as a gumbo but then I thought why not make it a one dish recipe and add rice right in- enter, jambalaya! Ingredients: 1 tbsp butter 2 tbsp flour 12 oz chicken sausage (andouille or chorizo work best in my opinion), sliced 1 lb shrimp (tail off and deveined) 2 cloves garlic, minced 200g okra, diced 200g green bell pepper, diced 200g onions, diced 1 15oz can fire roasted diced tomatoes 4 cups low sodium chicken broth 1 bag cauliflower rice 1/2 cup jasmine rice 1 tbsp creole seasoning 1 tsp salt 1/2 tsp pepper 1 bay leaf Scallions, chopped, for topping Directions: Melt butter in a pot or instant pot. Add onions, bell pepper, okra and garlic. Season with creole, salt and pepper. Sauté for 3-5 minutes until the veggies start to soften. Sprinkle flour over everything and toss to combine. Cook another 1-2 minutes. Add diced tomatoes, chicken broth, cauliflower rice, rice, chicken sausage and shrimp. Stir until well combined. Top with bay leaf and close instant pot. Cook on soup for 15 minutes and allow to naturally release another 10-15 minutes. (Note: if using a normal pot, bring to a simmer, turn down to medium-low and simmer for 20-25 minutes, stirring occasionally). Open the pot, scoop into bowls and serve topped with diced scallions. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Like au gratin potatoes but BETTER because in this version you get creamy pillowy pockets of gnocchi. I also love that the gnocchi is just dumped in there from frozen, no prep involved. This one dish meal makes for a tasty creamy cheesy side dish the whole family will love. And the best part? It's made from cauliflower! This recipe pairs perfectly with our recipe for crispy chicken thighs and a simple vegetable. Try it and let us know what you think! Cauliflower Gnocchi Au Gratin 4 Servings | Cook time: 55 minutes Notes: The cauliflower gnocchi version of scalloped potatoes. I love this because it’s one dish, cooks from frozen and the gnocchi makes for pillowy pockets of cheesy creamy goodness! Ingredients: 2 10 oz packages frozen cauliflower gnocchi 1/2 onion, diced (100g) 2 cups unsweetened original almond milk (or milk of preference) 1 tsp garlic powder 1/4 tsp cayenne pepper 1/2 tsp smoked paprika 1/2 tbsp butter 1/4 tsp salt 1/2 tsp pepper 1/2 cup shredded Colby jack or cheddar cheese Directions: Preheat the oven to 350F. Melt butter in a cast iron or oven safe pan over medium heat. Add onions and spices to the pan and cook for 1-2 minutes. Add cauliflower gnocchi to the pan (still frozen), toss to coat and spread evenly throughout the pan (You want a pan that’s large enough so the gnocchi is about 1.5-2 deep. Remove from heat. Sprinkle cheese evenly across the top. Place the dish in the oven, uncovered, and bake for about 50 minutes or until the cheese is brown and melted and the sauce has thickened and reduced by about half. Serve alongside your favorite protein and vegetable. I served this with some crispy chicken thighs and roasted asparagus. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Bruschetta is a staple appetizer for any party. The combination of tomato, basil and mozzarella is always a crowd pleaser. It's also so easy to prepare and an inexpensive and delicious dish! My secret to flavor packed crostini is rubbing the garlic directly on the toasted bread. This locks in the flavor and is much more effective than just sprinkling on minced garlic (but of course I do this too because - garlic). I usually reach for the mozzarella balls submerged in water or a mozzarella log. Pre shredded mozzarella just doesn't cut it for this dish since so much emphasis is on the cheese. Fresh mozzarella just melts better and overall tastes better. Flaky sea salt is another underrated yet key component. Salt brings out the flavor of the tomatoes and mozzarella so don't be afraid to go for a heavy pinch here. Classic Caprese Bruschetta 4 Servings | Cook time: 10 minutes Notes: personally I love melting the cheese but a make a head option is to dice the mozzarella, tomatoes and basil and toss with some olive oil and sea salt and drizzle with the glaze. Then serve alongside the garlic rubbed crostini. Ingredients: French bread loaf 8oz fresh mozzarella 1/2 cup fresh basil, julienned 3 small-medium multicolored heirloom tomatoes 3 cloves garlic, one minced, one peeled but left whole Olive oil spray Flaky sea salt Balsamic glaze Directions: Turn oven on to broil. Spray baking sheet with olive oil spray. Slice French bread into 1/2” thick slices. Arrange bread slices on a baking sheet. Spray all slices with olive oil spray. Place in oven to bake 2-3 minutes or until starting to brown/toast. Remove from oven, flip and spray the other side with olive oil spray. Return to oven for another 2-3 minutes or until golden brown. Remove from oven and set aside. Slice mozzarella and tomatoes into slices (enough to cover each slice of French bread) and mince one clove of garlic. Take the whole garlic clove and rub it all over the crostinis. It will melt away as you rub. Top each crostini with mozzarella, minced garlic and tomato slices. Return to the oven for another 2-3 minutes or until the cheese has melted. Remove from oven and transfer to a serving dish. Sprinkle with basil, flaky sea salt and drizzle with balsamic glaze. Serve immediately. Screenshot/Printer Friendly Version:

In honor of me missing national meatball day- here's to making up for that by breaking down some of my favorite balls of meat recipes! 1. Buffalo Chicken Meatballs - A perfect lunch recipe. Serve it over a fresh salad with ranch or bleu cheese dressing and a healthy meal prep is done. 2. Greek Turkey Meatballs - just 4 ingredients and absolutely delicious. A staple in our household! 3. Classic Beef Meatballs in Homemade Red Sauce - serve it with Italian sausages, over spaghetti, zoodles, raviolis, garlic bread or a simple salad, it's ALLL good. 4. Meatball Sub - while we're on the topic of red sauce, toss it all in a roll with cheese for this drool worthy masterpiece. 5. Ground Turkey Meatballs with Szechuan Bean Sauce - simple meatballs smothered in a sweet bean sauce. Serve with rice and veggies for this healthy asian fusion dish. 6. Salisbury Steak Meatballs - a twist on a classic! Sub classic Salisbury steak for these meatballs. Same delicious sauce but easy to make and cook in a fun meatball shape! 7. Mini Meatloaf Cups - More like a cousin to the meatball. These meatloaf cups are a fan favorite and sooo much easier than traditional meatloaf. 8. Italian Wedding Soup - Stock full of mini juicy meatballs. We love this recipe in our house! Which meatball are you digging into first? Recipe Summary: Buffalo Chicken Meatballs Greek Turkey Meatballs Classic Beef Meatballs in Homemade Red Sauce Homemade Marinara Sauce Meatball Sub Ground Turkey Meatballs with Szechuan Bean Sauce Salisbury steak Meatballs Mini Meatloaf Cups Italian Wedding Soup So many more meatball pastabilities! Those top 8 only scratch the surface... stay tuned for these chicken parm meatballs, spinach meatballs and instant pot meatballs!

A simple recipe that's perfect for a meal prep and delicious whether it is served warm or cold. If you don't like bleu cheese, swap for feta in the meatballs and use ranch dressing instead! I love crisp romaine, cherry tomatoes and red onion in my salad. It would also be delicious beefed up with carrots, crunchy tortilla strips or even some roasted sweet potatoes for a heartier salad. This recipe makes 16 meatballs so it's so easy to portion out, 4 meatballs per serving! For dressing I love using my homemade healthy ranch or bleu cheese dressing but there's plenty of delicious store bought versions as well. Buffalo Chicken Meatballs 4 Servings | Cook time: 25 minutes Notes: A perfect lunch that can be enjoyed warm or cold in any weather. Sometimes I like to toss the hot sauce with some ranch or bleu cheese dressing before coating the meatballs so they are extra saucy! Try it and let me know if you agree! Ingredients: Meatballs: 16 oz ground chicken 2 tbsp minced red onion (~25g) 1 oz crumbled bleu cheese 1/4 cup chopped scallions 1 tsp buffalo ranch seasoning 2 tbsp hot sauce, divided 1/4 tsp salt 1/4 tsp pepper 1/4 cup breadcrumbs Salad: 2 hearts of romaine lettuce, chopped and washed 1 cup (6oz) grape tomatoes, quartered 1/4-1/2 red onion, diced 4 stalks celery, diced 4 oz bleu cheese, crumbled 1/2 cup scallions, chopped 1/4 cup ranch or bleu cheese dressing Directions: Preheat oven to 400F. Combine all meatball ingredients in a bowl reserving half the buffalo sauce. Line a baking sheet with foil and spray with nonstick olive oil spray. Form 16 meatballs from the mix. Arrange meatballs on baking sheet. Bake for 20-25 minutes, flipping halfway. While cooking, prepare the salad. Toss all salad ingredients together. Remove meatballs from the oven and toss them in the remaining buffalo sauce. I like to serve this salad with my healthy ranch or bleu cheese dressing, linked here. Serve the meatballs (warm or cold) over the salad, top with additional scallions for garnish and enjoy! Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

These pork chops cook lighting fast and the sticky glaze is so flavorful with a little kick! I love this recipe because of how simple everything is. Just combine all of the ingredients, marinate the chops and sear until cooked. I like to use super thin boneless pork chops for this because they cook much faster and there's more surface area for all the sauce. The green beans are simple and perfect. Just a touch of sesame oil for flavor. Top everything with some sesame seeds for a little bit of crunch you've got yourself a 10 minute meal! Asian Glazed Boneless Pork Chops with Sesame Green Beans 4 Servings | Prep Time: 1 hour Cook time: 10 minutes Notes: I love this asian twist on pork chops. I like to use really thin chops for this so they cook very quickly and the glaze sears to the outside. Served with these sesame green beans and some rice you have a healthy 15 minute dinner! Ingredients: Pork Chops: 1-1.5 lbs thin boneless pork chops (about 8-12 chops) 1 tsp sesame oil 2 tbsp honey 1 tsp fresh ginger, minced 1/4 cup soy sauce 4 cloves garlic, minced 1 tsp thai chili garlic paste 1 tsp siracha (more or less depending on spice preference) 1/4 tsp pepper Green Beans: 4-6 cups green beans 1 tsp Thai chili garlic paste 1 tsp sesame oil 2 cloves garlic, minced Optional: Sesame seeds, for topping Directions: Whisk together all of the pork chop ingredients except the pork in a large bowl. Add the pork chops, flip them to completely cover them in the marinade. Marinate for about an hour, flipping them in the marinade halfway. Steam the green beans over boiling water until fork tender. Transfer immediately to a bowl of ice water to blanch them (this helps them maintain their bright green color). Heat a sauté pan over medium heat. Add the pork chops to the pan to brown for 3-5 minutes along with all of the marinade. Flip and cook another 3-5 minutes until fully cooked through. Cook times may vary depending on thickness. Each pork chop I used was about 2oz and 1/2” thick. Remove from pan and set aside. Add green beans and associated ingredients to the pan and sauté 2-3 minutes until the garlic is fragrant, the green beans are hot and glazed with the toppings. Serve the green beans topped with sesame seeds alongside the pork chops. I also served this with some jasmine rice and warm pita bread. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Seriously the pictures here do not do the creaminess justice so I guess I'll HAVE to make this one again this week... I love this recipe because it has all the indulgence of a restaurant level cream sauce but sooo much less cream, butter, oil, etc. And don't get me wrong if all of that was necessary I'm all for it but I promise you this version is just as creamy, just as delicious, but dramatically less "dense". Two bites in and my fiancé deemed this one in his top 3 all time favorite recipes. So that's a win in my book. I've been trying to top mini meatloaf cups since probably 2019. Whether you make this with shrimp or chicken you can't go wrong! I seared the chicken same as the shrimp. Removed, cut into slices and returned with the half and half and milk! Healthier Tuscan Garlic Shrimp or Chicken 4 Servings | Cook time: 20 minutes Notes: Effortlessly creamy with far less cream than a traditional tuscan style pasta. I used angel hair pasta plus steamed zoodles for serving but go with whatever pasta/pasta equivalent you desire! Mashed potatoes would be heavenly. Ingredients: 1-1 1/2 lb shrimp or 1-1 1/2 lb chicken breast, sliced 3 cloves garlic, minced 1 tbsp olive oil 1 tbsp flour 1/4 cups sun-dried tomatoes 1/2 cup half and half 1/2 cup unsweetened original almond milk 1 tsp garlic powder 1 tsp Italian seasoning 1/8 tsp Italian seasoning 2 cups spinach 1/2 cup grated parmesan 8 oz spaghetti or other pasta (I added some steamed zoodles to my plate when serving, ziti or gnocchi would be delicious too!) 1 cup pasta water Directions: Add olive oil and garlic to a large sauté pan over medium heat for 1-2 minutes. Add shrimp or chicken to the olive oil to sear. Cover and cook about 2 minutes per side until cooked through. For chicken probably about 4 minutes per side depending on size of slices. While the protein is cooking bring a pot of water to a boil, salt and cook pasta according to box directions. Remove shrimp or chicken and set aside. Add sun-dried tomatoes and flour to the pan. Whisk together, it will thicken into a paste. Cook the flour about 2 minutes, whisking occasionally. Whisk in half and half and almond milk into the pan until smooth. Seasoning with garlic powder, red pepper flakes and Italian seasoning. Once smooth turn the heat to low and whisk in parmesan cheese. Add spinach and return the shrimp or chicken to the pan and toss to combine until the spinach is wilted and and protein is heated through. Strain the pasta, reserving at least a cup of pasta water. Combine pasta plus 1/2 cup of reserved water to the sauce. Use tongs to combine everything adding the remaining pasta water as needed, you may not need more depending on consistency. Note: if waiting a few minutes to serve the sauce will thicken as it cools so additional pasta water would be helpful to save. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

I created this sauce after a meal out for my birthday at a local restaurant where I had pan seared sea bass with the BEST SAUCE EVER. I came home and immediately began researching what could've been in the sauce. A few tweaks and my own take on this dish was born. The base of this sauce is butter which means it's very rich. Because of this you don't need much sauce at all to get a ton of flavor. So while it's butter-full lol you're not eating it by the spoonful, it's too decadent for that. A lot of recipes use sticks of butter. I dramatically cut it down and upped some of the other flavors I included. I also think pureeing it is crucial for a smooth sauce. Lemon Beurre Blanc Sauce 4 Servings | Cook time: 5-7 minutes Notes: The lemony butter sauce of your dreams. Ingredients: 2 tbsp dry white wine 1 tbsp half and half 4 tbsp butter 1/8 tsp salt 1/8 tsp pepper 2 tbsp or 25g shallots 1 tbsp lemon juice Directions: Melt butter over medium heat. Add diced shallots and sauté for 2-3 minutes until softened. Drain butter and shallots into a blender or food processor. Pulse until smooth. In the empty pan, pan sear whichever fish (or other protein) you plan to serve with this. I recommend a thick white fish like rockfish or sea bass that is going to hold up to pan searing. For a more delicate fish or protein I recommend baking. Once the protein is cooked, remove and set aside. Deglaze the pan with white wine. Reduce the wine by half. Whisk pureed butter and shallots, salt, pepper, lemon juice and half and half together in the pan. Bring to a simmer, continuously whisking for 2-3 minutes until smooth. Serve immediately with pan seared fish and roasted vegetables. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

A lazy chef's guide to Chicken Cordon Bleu! With all of the classic chicken cordon on bleu ingredients and none of the work, we are in for a treat with this one. Juicy chicken and chunks of ham in a creamy cheesy dijon flavored sauce. Everything is topped with some golden breadcrumbs for a crusty outside, delicious! This is a perfect weekday dinner because you just dump all the ingredients in an oven safe dish and transfer to the oven. You could prep the dish ahead of time and pop in whenever you're ready to start dinner. Chicken Cordon Bleu Casserole 4 Servings | Cook time: 50 minutes Notes: Essentially a lazy one dish chicken cordon bleu. No tenderizing, no stuffing and no difficult wrapping/tooth-picking! Ingredients: 1 lb chicken breast, diced 1/4 lb deli ham, chopped 1/2 cup shredded cheese (I used 1/4 cup mozzarella and 1/4 cup Colby jack) 1 cup unsweetened original almond milk (or milk of choice) 1/2 cup lite sour cream 1/4 cup breadcrumbs 1 tbsp dijon mustard 1/2 tsp garlic powder 1/4 tsp salt 1/4 tsp pepper 1 tbsp flour 1/2 tbsp butter Directions: Preheat the oven to 350F. Melt butter in a cast iron or oven safe pan over medium heat. Add flour and spices to the pan and cook for 1-2 minutes. Whisk in almond milk until smooth. Bring to just a simmer and turn off the heat. Whisk in sour cream and dijon mustard until smooth. Fold in diced chicken, ham and shredded cheese. Sprinkle with breadcrumbs. Spray the top with nonstick olive oil spray and cover tightly with tin foil. Place in the oven for 30 minutes. After 30 minutes remove foil and bake another 15 minutes or until the breadcrumbs start to brown and the chicken is cooked through. Top with fresh parsley. Serve over creamy mashed potatoes or cauliflower or a simple rice or pasta. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

A nut free, dairy free simple recipe to please all dietary restrictions and sneak in some extra veggies for those pickier eaters! I slightly tweaked one of my other pesto recipes to make it even simpler and delicious! You can find my avocado pesto version here. Or grab my pumped up store bought pesto recipe here. This is a dump and blend type of recipe with simple simple ingredients. Sometimes pesto can be overwhelming and I reach for the store-bought but not this recipe. You can't get simpler! Check out how I make my salmon and tomatoes here or by clicking below! Nut Free, Dairy Free Spinach & Basil Pesto 4 Servings | Prep time: 5 min Notes: Delicious homemade pesto without nuts or cheese! I love using a bunch of spinach too to sneak in some extra green and because it doubles the amount of pesto without using 3 plants worth of basil. Ingredients: 1 cup basil 1 cup spinach 2 tbsp olive oil 2 tbsp red wine vinegar 1 shallot 2 cloves garlic 1 tbsp lemon juice 1/2 tsp salt 1/4 tsp pepper Directions: Add all of the pesto ingredients to a food processor or blender and pulse until well combined. Serve tossed with your favorite pasta, protein or as a dip for veggies! Note: Add additional red wine vinegar and olive oil to thin it out and use as a salad dressing (would make about 8 servings as a dressing). Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.