Ingredients:

Steak:

• 1½ lbs sirloin, flank steak, or ribeye

• Salt and pepper to taste

• 1 tbsp avocado oil

Salad:

• 1 English cucumber, sliced or quartered

• ½ red onion, thinly sliced

• 1 cup cherry tomatoes, halved

• ¾ cup crumbled feta cheese

• ½ cup kalamata olives

• ¼ cup fresh parsley, chopped

• 4 cups chopped romaine or spring mix (optional)

• 1 avocado, sliced (optional)

Lemon Herb Dressing:

• ⅓ cup olive oil

• 3 tbsp red wine vinegar

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 garlic clove, grated or minced

• 1 tsp dried oregano

• ½ tsp honey

• Salt & pepper to taste

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Instructions:

1. Pat steak dry and season with a generous amount of salt and pepper.

2. Grill or sear in a hot oiled cast iron pan until your desired doneness (about 3-4 minutes per side for medium depending on thickness). Rest 5–10 minutes, then slice thinly against the grain.

3. In a small bowl, whisk all the dressing ingredients together until emulsified.

4. Combine cucumber, red onion, tomatoes, feta, olives, parsley, chopped romaine, and avocado to a large bowl. Mix together and then toss gently with the lemon herb dressing. Top with sliced steak.

5. Finish with a drizzle of fresh lemon juice and flaky sea salt.

Tips:

• Add toasted pita chips or crispy chickpeas for crunch.

• Swap romaine for arugula for a peppery bite.

• Add a dollop of tzatziki on top for a Greek-inspired version.

• Finish with fresh dill or a sprinkle of flaky salt.

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients:

• 2 tbsp butter or olive oil

• 1 small yellow onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp dried thyme

• ½ tsp dried oregano

• 8 cups chicken broth

• 1 cup uncooked long-grain white rice

• 3 cups cooked shredded chicken (rotisserie works great)

• Juice of 2 lemons (about ¼ cup)

• 1 tbsp lemon zest

• ¼ cup fresh dill, chopped

• 2 tbsp fresh parsley, chopped

• ½ cup heavy cream (optional, for a creamy version)

Instructions:

1. Heat the butter or oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes until softened.

2. Stir in the garlic, thyme, oregano, salt, and pepper. Cook for 1 minute until fragrant.

3. Pour in the chicken broth and bring to a boil.

4. Stir in the rice. Reduce to a simmer, cover, and cook for 15–18 minutes, or until the rice is tender.

5. Add the shredded chicken and simmer for another 5 minutes until heated through.

6. Turn off the heat and stir in the lemon juice, lemon zest, dill, and parsley.

7. If making it creamy, stir in the heavy cream just before serving. Taste and adjust with more salt, pepper, or lemon juice if needed.

Tips:

• Add the lemon after cooking to keep the flavor bright and fresh.

• Fresh dill makes a huge difference—it’s worth using if you can.

• If you’re planning for leftovers, cook the rice separately and add it to each bowl. It won’t soak up all the broth in the fridge.

• Finish each bowl with extra dill, cracked black pepper, and a lemon wedge.

Ingredients:

For the Chicken

• 1½ lbs boneless, skinless chicken thighs or breast, diced into bite-sized pieces

• 1 tbsp soy sauce

• 1 tbsp cornstarch

• 1 tsp sesame oil (optional)

For the Sauce

• 3 tbsp oyster sauce

• 2 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp fish sauce

• 2 tsp brown sugar

• 2 tbsp water

For the Fried Rice

• 4 cups cold cooked jasmine rice (day-old works best)

• 2 tbsp neutral oil

• 5 cloves garlic, minced

• 2–4 Thai bird’s eye chilies, finely sliced (adjust to taste)

• 1 small onion, diced

• 1 green bell pepper, diced

• 2 eggs, lightly beaten

• 1 cup Thai basil leaves, loosely packed

• 2 green onions, sliced

Lime wedges, for serving

Instructions:

1. In a bowl, combine the chicken with soy sauce, cornstarch, and sesame oil. Let marinate for 10 minutes.

2. In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, brown sugar, and water. Set aside.

3. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken and cook for 5–6 minutes until browned and cooked through. Remove to a plate.

4. Add the remaining oil to the pan. Sauté the onion and diced bell pepper for 2 minutes, then stir in the garlic and Thai chilies for about 30 seconds until fragrant.

5. Push the vegetables to one side of the pan. Pour in the beaten eggs and scramble until just set.

6. Add the cold jasmine rice, breaking up any clumps. Stir-fry for 2–3 minutes until heated through.

7. Return the chicken to the pan and pour in the sauce. Toss everything together until the rice is evenly coated.

8. Stir in the Thai basil, and green onions. Cook for another minute, just until the basil wilts.

9. Serve immediately with fresh lime wedges and extra sliced Thai chilies if you like more heat.

Tips:

• Cold, day-old jasmine rice gives the best texture and prevents mushy fried rice.

• Chicken thighs stay juicier than chicken breasts, but either works.

• Thai basil has a slightly peppery, anise-like flavor that gives this dish its signature taste. If you can’t find it, sweet basil can be used, though the flavor will be different.

• Adjust the spice level by adding more or fewer Thai chilies.

• A very hot wok or skillet helps achieve that classic restaurant-style fried rice.

Ingredients:

For The Chicken

• 1 lb. thin sliced boneless, skinless chicken breast

• 1 tsp chili powder

• 1/2 tsp ground cumin

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt and pepper

• 1/2 Tbsp cooking oil

For The Creamy Salsa

• 1 16oz. jar salsa

• 1 15oz. can black beans

• 1/2 cup frozen corn kernels

• 1/4 cup chicken broth to loosen sauce if needed

• 1/3 cup sour cream

• 2 oz cream cheese (optional)

• 2 oz. queso fresco

• 1 handful fresh cilantro or sliced green onions

• 4 cups cooked rice for serving

Instructions:

1. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt and pepper. Season both sides of the chicken breasts evenly with the spice mixture.

2. Heat the cooking oil in a large skillet over medium heat. Once the skillet is hot, add the chicken and cook for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a cutting board and let it rest.

3. Reduce the heat to medium-low. Pour the salsa into the same skillet, scraping up any browned bits from the bottom for extra flavor. Stir in the black beans and corn, then simmer for 3–5 minutes until heated through.

4. In a separate bowl, add a few spoonful’s of the warm salsa mixture to the sour cream, stirring after each addition to gradually warm it. Once smooth, stir the tempered sour cream back into the skillet until fully combined. Mix in the cream cheese if using. Remove the skillet from the heat.

5. Slice the chicken into strips and place it on top of the creamy salsa mixture. Sprinkle with crumbled Cotija cheese and garnish with fresh cilantro or sliced green onions.

6. Serve warm over cooked rice with your favorite toppings, such as avocado, tortilla chips, lime wedges, or extra cheese.

Tips:

• Adjust the heat: Use mild, medium, or hot salsa depending on your spice preference. Pepper Jack cheese is another great option if you like extra heat.

• Temper the sour cream: Stir a few spoonful’s of the warm salsa into the sour cream before adding it to the skillet to keep the sauce silky smooth and prevent curdling.

• Don’t overcook the chicken: Cook just until it reaches 165°F, then let it rest for 5 minutes before slicing to keep it juicy.

• Customize the toppings: Finish with crumbled cotija, shredded cheddar, Monterey Jack, fresh cilantro, sliced green onions, diced avocado, or a squeeze of fresh lime.

• Make it a complete meal: Serve over white rice, cilantro lime rice, brown rice, or cauliflower rice. Warm tortillas also pair perfectly with the creamy salsa sauce.

• Great for leftovers: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat or in the microwave, stirring occasionally to keep the sauce creamy.

Ingredients:

• 8 slices bacon, chopped

• 1 lb lean ground beef

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 teaspoon Worcestershire sauce

• 1 teaspoon Dijon mustard

• 1 teaspoon paprika

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• 2½ cups beef broth

• 1½ cups milk

• 8 ounces elbow macaroni, uncooked

• 2 cups freshly shredded sharp cheddar cheese

• 4 ounces cream cheese, softened

• 2 tablespoons sour cream (optional, for extra creaminess)

• Green onions for garnish

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Instructions:

1. In a large skillet or Dutch oven, cook the bacon until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pan.

2. Add the ground beef and onion. Cook until the beef is browned and the onion is soft, about 5–7 minutes. Drain excess grease if needed.

3. Stir in the garlic and cook for 30 seconds. Add the tomato paste, Worcestershire sauce, Dijon mustard, paprika, onion powder, garlic powder, salt, and pepper. Cook for another minute.

4. Pour in the beef broth and milk, then stir in the uncooked macaroni. Bring to a boil.

5. Reduce the heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender.

6. Remove from the heat. Stir in the cream cheese until smooth, then mix in the cheddar cheese a handful at a time until melted. Fold in the sour cream, if using.

7. Stir most of the bacon back into the pasta, reserving a little for the top.

8. Garnish with the remaining bacon and green onions.

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Tips:

• Brown the beef well: Let your ground beef develop a little color before adding the other ingredients—this builds a deeper, more flavorful base for the sauce.

• Use freshly shredded cheese: Shredding your own cheddar melts smoother and creates a creamier sauce compared to pre-shredded cheese.

• Adjust the consistency: If the sauce gets too thick, add a splash of beef broth or milk until it reaches your desired creamy texture.

• Cook the pasta directly in the sauce: This helps the noodles soak up all the cheeseburger flavor while keeping cleanup to a minimum.

• Customize it: Add pickles for a true cheeseburger flavor, swap cheddar for pepper jack for a kick.

Ingredients:

Pork

• 1 lb ground pork

• 3 cloves garlic, minced

• 1 tbsp fresh grated ginger

• 2 tbsp soy sauce

• 1 tbsp hoisin sauce

• 1 tbsp sweet chili sauce

• 1 tbsp sesame oil

• ¼ cup green onion

• 1 tsp sriracha (optional)

• ½ tsp black pepper

Tacos

• 8-10 small street taco flour tortillas

• 1 tablespoon neutral oil

Crunchy Slaw

• 1 cup shredded carrots

• 1½ cups thinly sliced cucumber

• 2 green onions, sliced

• ¼ cup chopped cilantro

Thai Sesame Dressing

• 3 tbsp mayonnaise

• 2 tbsp sweet chili sauce

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp sriracha (optional)

• 1 tsp honey

• 1 tsp fresh grated ginger

• 3 cloves garlic, minced

Garnish

• Sesame seeds

• Lime wedges

Instructions:

1. In a bowl, combine the ground pork, garlic, ginger, soy sauce, hoisin, sweet chili sauce, sesame oil, green onion, sriracha, and black pepper. Mix until just combined.

2. In a small bowl, whisk together all of the dressing ingredients until smooth. Set aside.

3. Press a thin layer of pork onto each flour tortilla, spreading it almost to the edges.

4. Heat a large skillet or griddle with oil over medium-high heat. Place each tortilla meat-side down and cook for 3–4 minutes until the pork develops a deep golden crust.

5. Flip and cook the tortilla side for another 1–2 minutes until lightly crisp.

6. Toss the cucumber, carrots, green onions, and cilantro with a few spoonful’s of the dressing.

7. Top each smash taco with the crunchy slaw, drizzle with more dressing, and finish with sesame seeds, extra green onions, cilantro, and a squeeze of fresh lime.

Tips:

• Don’t overmix the pork. Mix the filling until just combined to keep the meat tender.

• Press the pork into an even, thin layer on each tortilla so it cooks quickly and develops a delicious golden crust.

• Use a hot skillet or griddle. Medium-high heat creates the best caramelization without drying out the pork.

• Don’t overcrowd the pan. Cook the tacos in batches if needed to maintain a good sear.

• Dress the slaw just before serving to keep it crisp and fresh.

• Customize the heat. Add extra sriracha or sliced jalapeños for more spice, or reduce the sriracha for a milder version.

• Serve immediately. These tacos are best enjoyed fresh while the tortilla is crispy and the pork is hot and juicy.

• Meal prep tip: The pork mixture and dressing can both be made up to 24 hours in advance, making dinner even quicker the next day.

Ingredients:

Chicken

• 1 lb boneless skinless chicken breast, diced

• 1 tbsp Shaoxing wine or 1 tbsp soy sauce

• ½ tsp salt

• 1 tbsp cornstarch

• 1 tbsp oil

Veggies

• 5 cloves garlic, minced

• 1 onion, cut into thick wedges

• 3 green onions, cut into ½-inch pieces

Stir Fry Sauce

• 2 tbsp dark soy sauce

• 4 tbsp light soy sauce

• 2 tbsp oyster sauce

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp white or black pepper

• 1 tsp fresh grated ginger

• 4 tsp sugar

• ½ cup water

Rice (for serving)

Instructions:

1. Place chicken pieces in a bowl and marinate with Shaoxing wine or soy sauce, salt, and cornstarch for 10 minutes.

2. In a small bowl, combine all the ingredients together for the sauce. Mix and set aside.

4. Add oil to a pan over medium-high heat and cook the chicken for about 5 minutes until cooked through.

5. In the same pan, add your onions, and garlic. Cook for about 2 minutes until softened and fragrant.

6. Pour in the sauce mixture and stir continuously until the sauce thickens and coats the chicken.

7. Add in your green onion and cook briefly until just wilted.

8. Serve over a fresh bowl of rice or enjoy it as is.

Tips:

• Don’t skip the marinade. Even just 10 minutes helps tenderize the chicken and gives it a silky texture like your favorite takeout.

• Prep everything first. Stir-fries cook quickly, so have your sauce mixed and ingredients ready before turning on the heat.

• Use high heat. A hot pan helps the chicken brown while keeping it juicy and gives the dish that classic wok-style flavor.

• Adjust the sauce. If you like it sweeter, add an extra teaspoon of sugar. For a little heat, stir in red pepper flakes, chili crisp, or sliced fresh chilies.

• Make it a complete meal. Add broccoli, snap peas, mushrooms, or bell peppers during the last few minutes of cooking for extra veggies and color.

Ingredients:

• 2 tablespoons olive oil

• 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon Italian seasoning

• 1 teaspoon paprika

• Salt and black pepper, to taste

• 8 ounces baby bella mushrooms, sliced

• 4 cloves garlic, minced

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups chicken broth

• 1 cup heavy cream

• 1 teaspoon Dijon mustard (optional, but adds great flavor)

• 16 ounces potato gnocchi

• 3 cups fresh baby spinach

• ¾ cup freshly grated Parmesan cheese

• ½ teaspoon crushed red pepper flakes (optional)

• Fresh parsley, chopped, for garnish

Instructions:

1. Season the chicken with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.

2. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Cook the chicken for 5–6 minutes until golden and cooked through. Remove to a plate.

3. In the same pan, melt the butter and add the mushrooms. Cook for 5–7 minutes until browned and most of the moisture has evaporated. Stir in the garlic and cook for 30 seconds.

4. Sprinkle the flour over the mushrooms and stir for 1 minute.

5. Slowly whisk in the chicken broth followed by the heavy cream. Stir in the Dijon mustard if using.

6. Add the gnocchi and bring to a gentle simmer. Cover and cook for 4–5 minutes, stirring occasionally, until the gnocchi is tender.

7. Return the chicken to the pan. Stir in the spinach and Parmesan cheese until the spinach wilts and the sauce becomes thick and creamy.

8. Taste and adjust with additional salt, pepper, or Parmesan if needed. Garnish with fresh parsley and serve immediately.

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Tips:

• Brown the mushrooms well for the best flavor.

• Freshly grated Parmesan melts much smoother than pre-shredded.

• If the sauce gets too thick, stir in a splash of chicken broth or milk.

• Add crispy bacon for extra flavor or sun-dried tomatoes for a pop of sweetness.

Ingredients:

• Hot dogs, cooked

• Hot dog buns, toasted

• Jalapenos

• Red onion, diced

Chili:

• 1 pound lean ground beef (90/10)

• 1 small yellow onion, very finely diced

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 (8-ounce) can tomato sauce

• ½ cup beef broth

• 1 tablespoon yellow mustard

• 1 tablespoon Worcestershire sauce

• 2 teaspoons chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon ground cumin

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• 1 teaspoon brown sugar (optional, for balance)

Cheese Sauce:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1½ cups whole milk

• 8 ounces white American cheese, cubed or shredded

• 1½ cups finely shredded sharp cheddar cheese

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon smoked paprika

• Salt and black pepper, to taste

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Instructions:

For The Chili:

1. In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft, about 7–8 minutes. Break the beef into very fine crumbles as it cooks. Drain excess grease if needed.

2. Stir in the garlic and tomato paste. Cook for 1 minute until fragrant.

3. Add the tomato sauce, beef broth, mustard, Worcestershire sauce, chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, pepper, and brown sugar.

4. Bring to a gentle simmer. Reduce the heat to low and cook uncovered for 25–30 minutes, stirring occasionally, until the chili has thickened. If it gets too thick, add a splash of beef broth.

For The Cheese Sauce:

1. Melt the butter in a medium saucepan over medium heat.

2. Whisk in the flour and cook for 1 minute until it smells slightly nutty.

3. Slowly whisk in the milk until smooth. Continue cooking for 3–5 minutes, stirring often, until the mixture begins to thicken.

4. Reduce the heat to low! Add the cubed/shredded white American cheese a handful at a time, stirring until melted.

5. Stir in the cheddar a little at a time until the sauce is smooth and creamy.

6. Mix in the garlic powder, onion powder, smoked paprika, and season with salt and pepper to taste.

7. If the sauce is thicker than you’d like, whisk in a little more milk, 1 tablespoon at a time, until it’s pourable.

Assemble:

1. Toast your hot dog buns, add grilled hot dogs, then layer with homemade chili, cheese sauce, jalapenos, and diced onions.

Tips:

• Shred your own cheddar cheese for the smoothest, creamiest cheese sauce.

• Keep the heat low when adding the cheese to prevent the sauce from becoming grainy.

• If the cheese sauce thickens, whisk in a splash of warm milk until it’s smooth and pourable again.

• Make the chili a day ahead if you have time—the flavors get even better overnight.

• Toast the hot dog buns with a little butter for extra flavor and to help keep them from getting soggy.

• Simmer the chili until thick. A thicker chili stays on the hot dog better and doesn’t make the bun soggy.

• Use all-beef hot dogs for the best flavor and texture.

• Customize your toppings with diced onions, jalapeños, pickles, mustard, or crispy bacon for even more flavor.

Ingredients:

Steak

• 1½ lb flank steak, thinly sliced against the grain

• 1 tbsp soy sauce

• 1 tsp cornstarch

• 1 tsp oil

Noodles & Veggies

• 12 oz wide rice noodles (fresh or dried)

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 small onion, sliced

• 1 cup carrots, thinly sliced

• 4 cloves garlic, minced

• 1–2 Thai chilies or 1 tsp red pepper flakes (adjust heat)

• 1 big handful fresh basil (Thai basil if you have it)

Drunken Noodle Sauce

• 3 tbsp soy sauce

• 2 tbsp oyster sauce

• 1 tbsp dark soy sauce (optional, but recommended for color)

• 1 tbsp fish sauce (optional but recommended)

• 1 tbsp brown sugar

• 1 tbsp hoisin (optional but adds depth)

• 1–2 tbsp chili garlic sauce or sriracha

• 1 tsp fresh grated ginger

• 2 tbsp water (to loosen)

Instructions:

1. If using dried rice noodles, cook according to package directions. You want to boil the noodles until just pliable. DO NOT overcook the noodles or they will break and become mushy later. You can also soak them in hot water until pliable. (The noodles will finish cooking later in the sauce.) Drain and toss lightly with a tiny bit of oil to prevent sticking.

2. Toss sliced flank steak with soy sauce, cornstarch, and oil. Let sit 10–15 minutes while prepping everything else.

3. In a small bowl, combine all the ingredients for the sauce. Mix well and set aside.

4. Heat a large skillet or wok on high heat. Add a splash of oil and sear steak in a single layer (do in batches if needed). Cook 1–2 minutes per side until browned but still tender. Remove and set aside.

5. In the same pan, add a little more oil if needed. Add onions, peppers, and carrots, stir-fry 3–5 minutes until crisp-tender. Add garlic and chilies, cook 20–30 seconds until fragrant.

6. Add noodles into the pan. Pour in the drunken noodle sauce. Toss everything together over high heat so noodles soak up the sauce.

7. Add steak back in. Turn off heat and fold in basil so it wilts slightly but stays vibrant. Taste and adjust: more soy for salt, chili for heat, sugar for balance.

Tips:

• High heat is key—this should be slightly smoky and caramelized, not steamed.

• Don’t overcook noodles before adding them or they’ll break.

• You can find fresh rice noodles at any Asian market if your local grocery store does not carry them.

• You can also find dark soy sauce at any Asian market. I usually cannot find it at my grocery store.

• Toss quickly once sauce hits the pan so it coats everything evenly.

• Basil at the end = signature drunken noodle aroma.

Ingredients:

Pasta

• 12 oz rigatoni

• Salt, for pasta water

Sausage

• 19 oz mild or hot Italian sausage links (1 package)

• 1 tsp olive oil (only if needed)

Homemade Tomato Sauce

• 1 small yellow onion, diced

• 5 garlic cloves, minced

• 2 tbsp tomato paste

• 1 (28 oz) can crushed tomatoes

• ½ cup low-sodium chicken broth

• 1 tsp Italian seasoning

• ½ tsp dried oregano

• ½ tsp onion powder

• ½ tsp garlic powder

• ¼ tsp red pepper flakes (optional)

• ½ tsp kosher salt (or to taste)

• ½ tsp black pepper

• 1 tsp honey

Finish

• ¼ cup of heavy cream

• ¼ cup freshly grated Parmesan

• ½ cup fresh basil, chopped

• Juice of ½ lemon (optional, for brightness)

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Instructions:

1. Bring a large pot of generously salted water to a boil. Cook the rigatoni until just al dente according to the package directions. Reserve 1 cup of pasta water, then drain.

2. Heat a large skillet or Dutch oven over medium-high heat Add the sausage links and cook for 2-3 minutes on each side or until the outside has a nice brown crust. Transfer to a cutting board, and slice into rounds.

3. Reduce heat to medium. Return the sliced Italian sausage to the pan, add the onion and cook for 4–5 minutes until onion has softened and sausage is no longer pink. Stir in the garlic and cook for about 30 seconds. Mix in the tomato paste and cook for another minute to deepen the flavor.

4. Pour in crushed tomatoes, chicken broth, Italian seasoning, oregano, onion powder, garlic powder, red pepper flakes, salt, pepper, honey. Return the sausage to the pan. Simmer uncovered for 15 minutes, stirring occasionally.

5. Stir in the heavy cream. Then add the Parmesan and mix until melted.

6. Add the cooked rigatoni. Toss until coated, adding a splash of reserved pasta water if needed to loosen the sauce. Fold in the chopped fresh basil. Taste and adjust seasoning. Serve with extra basil and a sprinkle of Parmesan.

Tips:

• Brown the sausage well – Let it get nice and golden before slicing it. That caramelization adds so much flavor to the sauce.

• Save some pasta water – A splash helps loosen the sauce and makes it extra silky and cling to the rigatoni.

• Don’t overcook the pasta – Cook it just to al dente so it holds up in the creamy sauce.

• Use freshly grated parmesan – It melts smoother and gives a richer, less grainy sauce than pre-shredded cheese.

• Add basil at the end – Stir it in right before serving so it stays bright, fresh, and aromatic.

• Let the sauce simmer gently – Keep it on low once the cream is added so it stays smooth and doesn’t separate.

• Optional kick – Add red pepper flakes while browning the sausage if you want a little heat.

Ingredients:

• 1 baguette, sliced into ½-inch pieces

• 2 tbsp olive oil

• 8 oz burrata cheese

• 2 ripe peaches, thinly sliced (or grilled for extra flavor)

• 2–4 tbsp hot honey (store-bought or homemade)

• Fresh basil leaves

• Flaky sea salt

• Black pepper

• Balsamic glaze for drizzling

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Instructions:

1. Brush baguette slices lightly with olive oil. Toast in the oven at 375°F for 8–10 minutes, or until golden and crisp.

2. Gently tear or spoon burrata onto each toasted slice. Don’t overmix—it should stay creamy and soft.

3. Layer 1-2 peach slices on top of each crostini.

4. Drizzle generously with hot honey. Add flaky salt, black pepper, and fresh basil.

5. Add a light drizzle of balsamic glaze right before serving.

Tips:

• Grill the peaches for 1–2 minutes per side for a smoky twist

• Serve slightly warm so the burrata melts into the toast

• Assemble right before serving so bread stays crisp

• Use really good honey—it makes a difference here

Ingredients:

• 1 pack Hawaiian rolls (12 count)

• 3/4 lb deli ham (thin sliced)

• 6-8 slices Swiss cheese (or provolone)

• 1/2 cup (1 stick) butter, melted

• 1tbsp onion soup mix (like Lipton)

• 1 tbsp brown sugar

• 1 tbsp Dijon mustard (optional but adds depth)

• 1 tsp Worcestershire sauce (optional, but highly recommended)

• 1/2 tsp poppy seeds (optional, classic slider topping)

Instructions:

1. Preheat oven to 350°F.

2. Slice rolls in half horizontally (keep them connected if possible) and place bottom half in a greased baking dish.

3. Layer the sliders. Spread mayonnaise on bottom bun. Then add ham (slightly folded for thickness) Cheese on top of ham. Add top buns back on.

4. Make the onion butter. In a bowl, mix together melted butter, onion soup mix, brown sugar, Dijon mustard, Worcestershire sauce, and poppy seeds (if using).

5. Brush evenly over the sliders and brush so every bun is coated.

6. Cover with foil and bake for 15 minutes.

7. Uncover & bake again for 5–10 minutes until tops are golden and cheese is melty.

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   Tips:

• Let them sit 5 minutes before cutting so they don’t fall apart.

• For extra flavor, toast the bottom buns lightly before assembling.

• Swap Swiss for pepper jack if you want a little kick.

• Add pickles inside for a “ham + cheese + tangy crunch” upgrade.

Ingredients:

• 1 sheet frozen puff pastry, thawed

• 6 oz cream cheese, softened

• 3 jalapeños, finely diced (remove seeds for less heat)

• 6 slices bacon, cooked crispy and crumbled

• 8 oz sharp cheddar cheese, shredded

• 1 large egg, beaten (for egg wash)

• Ranch dressing, for dipping

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Instructions:

1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper and lightly dust with flour.

2. Roll out the thawed puff pastry slightly if needed.

3. Spread the softened cream cheese evenly over the entire sheet of puff pastry.

4. Sprinkle half the shredded cheddar cheese evenly over the cream cheese.

5. Top with the diced jalapeños and crumbled bacon.

6. Fold the puff pastry in half lengthwise and gently press down to seal.

7. Using a sharp knife or pizza cutter, slice into 1-inch-wide strips.

8. Twist each strip several times and place on the prepared baking sheet, leaving a little space between each twist.

9. Brush each twist with the beaten egg.

10. Finish with the remaining cheddar cheese on top.

11. Bake for 15-20 minutes, rotating the pan halfway through, or until the pastry is puffed and golden brown.

12. Let cool for 5 minutes and serve warm with ranch dressing for dipping.

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    Tips:

• Leave a small border around the edges when spreading the filling to help keep everything inside while baking.

• Wear gloves when handling jalapeños or wash your hands well afterward.

• For extra flavor, sprinkle everything bagel seasoning or a little grated Parmesan over the tops before baking.

• These are best served warm but can be reheated in the air fryer at 350°F for 3–4 minutes to crisp them back up.

Ingredients:

Cornbread base:

• 2 boxes cornbread mix (Jiffy or similar)

• 2/3 cup of milk

• 4 eggs

Filling layer:

• 1 can refried beans (16 oz)

• 1 tbsp taco seasoning

• 2 garlic cloves, minced

• 8 oz sour cream (1 container)

• 1 cup shredded cheddar cheese

Veggie Toppings:

• 2-3 plum tomatoes, diced

• 1 small can pitted black olives, drained

• 1/3 cup diced jalapeños (optional for heat)

• Fresh cilantro, chopped

• Fresh green onions, chopped

Instructions:

1. Preheat oven to 350°F. Grease a sheet pan or layer down parchment paper for easy removal later.

2. Make cornbread batter. Mix cornbread mix, milk, and eggs until just combined.

3. Pour batter onto sheet pan, spreading evenly. Bake for 12-15 minutes or until toothpick inserted in the center comes out clean. Remove from oven and cool completely.

4. In a large bowl, combine refried beans, taco seasoning, and garlic cloves. Gently scoop dollops of the refried bean mixture onto the cooled cornbread and spread evenly. Repeat the same process with the sour cream being careful not to mix the two together.

5. Add all your veggie toppings, and chill in the fridge until ready to serve. Cut into squares before serving.

Tips:

• Add a drizzle of hot honey or taco sauce on top

• Let it cool completely before adding your refried beans or your cornbread will fall apart.

• Drop spoonful’s of sour cream all over the refried beans before spreading gently so that the two don’t mix together.

Ingredients:

• 2 large heads broccoli, cut into small florets (about 8 cups)

• 8 slices bacon, cooked crispy and crumbled

• 1 cup sharp cheddar cheese, shredded

• ½ cup red onion, finely diced

• ½ cup dried cranberries

• ½ cup roasted salted sunflower kernels

Dressing:

• 1 cup mayonnaise

• 3 tbsp apple cider vinegar

• 2 tbsp granulated sugar

• ½ tsp salt

• ¼ tsp black pepper

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Instructions:

1. Cook the bacon until crispy. Drain on paper towels, then crumble.

2. In a large bowl, combine the broccoli, cheddar, red onion, dried cranberries, sunflower kernels, and bacon.

3. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.

4. Pour the dressing over the broccoli mixture and toss until everything is evenly coated.

5. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

6. Give it one final toss before serving and garnish with extra bacon and sunflower kernels if desired.

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   Tips:

• Cut the broccoli into bite-sized pieces so every bite gets plenty of dressing.

• Make it a day ahead—it tastes even better after chilling overnight.

• For extra crunch, stir in the sunflower kernels just before serving.

Ingredients:

For the shrimp:

• 1½ lbs shrimp, peeled and deveined

• 1 cup buttermilk

• 1 cup flour

• ½ cup cornstarch

• 1 tsp garlic powder

• 1 tsp paprika

• Salt and pepper

• Oil for frying

For the bang bang sauce:

• ½ cup mayonnaise or plain Greek yogurt

• 2 tbsp sweet chili sauce

• 2 tbsp sriracha (more to taste)

• 1 tbsp honey

• 1 tsp rice vinegar or lime juice

For the bowls:

• 3 cups cooked jasmine rice

• 1 English cucumber, sliced

• 1 avocado, sliced (optional)

• Shredded carrots

• Green onions

• Sesame seeds

Instructions:

1. Pat the shrimp dry and soak them in the buttermilk for 10–15 minutes.

2. In a shallow bowl, combine the cornstarch, garlic powder, onion powder, paprika, salt, and pepper.

3. Heat about 2 inches of oil to 350°F (175°C).

4. Remove the shrimp from the buttermilk, allowing the excess to drip off, then coat each shrimp well in the seasoned four and cornstarch mixture.

5. Fry in batches for 2–3 minutes, until golden brown and crispy. Transfer to a paper towel-lined plate.

6. In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder until smooth.

7. Add the crispy shrimp to a large bowl, drizzle with the sauce, and gently toss until evenly coated. You can also brush the sauce onto the shrimp as well.

8. Garnish with green onions and sesame seeds. Serve immediately.

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   Tips:

• Fry in small batches so the oil temperature stays hot and the shrimp stay crispy.

• Want it extra spicy? Add another tablespoon of sriracha or a pinch of cayenne.

• Serve over jasmine rice, in tacos, on lettuce wraps, or as an appetizer.

Ingredients

For the Chicken:

• 2 large chicken breasts, cut in half lengthwise (4 thin cutlets)

• 1½ cups all-purpose flour

• 2 eggs, beaten

• 1½ cups panko breadcrumbs

• ½ cup grated Parmesan cheese

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

• Oil for frying

For the Caesar Salad:

• 3 cups chopped romaine lettuce

• ½ cup mayonnaise

• ¼ cup grated Parmesan cheese

• 1 tablespoon Dijon mustard

• 1 tablespoon Worcestershire sauce

• 1 garlic clove, minced (or ½ teaspoon garlic powder)

• 1 tablespoon lemon juice

• 2–3 tablespoons milk or water (to thin, if needed)

• Black pepper, to taste

For the Sandwiches:

• 4 large croissants, sliced

Directions:

1. Season chicken with salt and pepper. Dip into flour, beaten eggs, then coat with panko, Parmesan, garlic powder, and Italian seasoning mix. Heat a pan with olive oil over medium to medium-high heat, and cook chicken on each side for 3-4 minutes. You can also air fry at 400°F for 12–14 minutes, flipping halfway, until golden and crispy.

2. Whisk together mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, garlic, salt, and pepper.

3. Toss the chopped romaine with half of the Caesar dressing. Reserve the rest to layer on the croissants.

4. Toast the croissants lightly. Spread some Caesar dressing on both halves, then layer with crispy chicken, dressed romaine, shaved Parmesan, and black pepper. Top with avocado or tomato if desired.

Tips:

• Toast the croissants for 2–3 minutes before assembling to keep them crisp and prevent the dressing from soaking through.

• Pound the chicken to an even ½-inch thickness so it cooks quickly and stays juicy.

• Dress the lettuce just before serving to keep it fresh and crunchy.

• Freshly grate your Parmesan for the best flavor and a smoother Caesar dressing.

• Let the chicken rest for 5 minutes after cooking to lock in the juices before slicing.

• For the crispiest chicken, lightly spray both sides with oil before air frying or baking.

• Meal prep tip: Make the chicken and Caesar dressing up to 3 days ahead. Assemble the sandwiches right before eating for the best texture.

Approximate Nutrition (Per Serving)
Calories: 585
Protein: 42g

Ingredients:

Sweet Potato Fries:

• 2 large sweet potatoes, cut into fries

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• Salt and black pepper, to taste

Steak:

• 1½ lbs sirloin steak, cut into bite-sized pieces

• 1 tbsp avocado oil

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp salt

• ½ tsp black pepper

Toppings:

• 1 cup cheddar cheese, shredded

• 1 avocado, diced

• ¼ cup chopped cilantro

• ¼ cup sliced green onions

Chipotle Crema:

• 1 cup nonfat plain Greek yogurt

• 2 chipotle peppers in adobo sauce

• 1 tbsp adobo sauce

• Juice of ½ lime

• 1 garlic clove

• ½ tsp salt

• 2–3 tbsp water (to thin, if needed)

Instructions:

1. Preheat your oven to 425°F. Toss the sweet potato fries with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread into a single layer and bake for 25–30 minutes, flipping halfway through, until crispy.

1. Season the steak with garlic powder, smoked paprika, salt, and pepper. Heat avocado oil in a large skillet over medium-high heat. Sear the steak for 1-2 minutes per side, until browned and cooked to your preferred doneness. Let rest for a few minutes before serving.

2. Blend together the Greek yogurt, chipotle peppers, adobo sauce, lime juice, garlic, salt, and enough water to reach a smooth consistency.

3. Divide the crispy sweet potato fries among four bowls or plates. Top with shredded cheddar while the fries are still hot so the cheese melts. Add the steak bites, avocado, cilantro, and green onions. Finish with a generous drizzle of the chipotle crema.

Tips:

• Cut your fries evenly so they cook at the same rate and crisp up nicely.

• Don’t overcrowd the pan. Give the fries space so they roast instead of steam.

• Pat the steak dry before seasoning for the best sear and caramelization.

• Cook the steak in a single layer and avoid moving it too much so it develops a golden crust.

• Let the steak rest for 5 minutes before serving to keep it juicy.

• Adjust the heat level by adding more or fewer chipotle peppers to the crema.

• Thin the sauce with a splash of water or lime juice until it’s perfect for drizzling.

• Assemble just before serving so the fries stay crispy and don’t get soggy from the sauce.

Ingredients:

• 1 lb cooked chicken breast, diced or shredded

• 1 cup dry orzo pasta

• 3 cups broccoli florets, chopped

• 1 cup chicken broth

• 1 cup milk

• 1 cup sour cream (or Greek yogurt)

• 1½ cups freshly shredded sharp cheddar cheese, divided

• ½ cup grated Parmesan cheese

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

• Salt and black pepper, to taste

• ½ cup crushed Ritz crackers or panko breadcrumbs (optional)

• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.

2. Bring a large pot of salted water to a boil. Cook the orzo for 4 minutes. Add the broccoli during the last 2 minutes. Drain and set aside.

3. In a large bowl, whisk together chicken broth, milk, sour cream, 1 cup cheddar cheese, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.

4. Stir in the cooked chicken, cooked orzo, and broccoli. Pour into the prepared baking dish.

5. Sprinkle with the remaining ½ cup cheddar cheese and crushed crackers if using. Bake uncovered for 20 minutes, until hot and bubbly.

6. Let rest for 5 minutes. Garnish with fresh parsley and serve warm.

Tips:

• Use rotisserie chicken to make this recipe even easier.

• Add crumbled bacon for extra flavor.

• Broil for the last 2 minutes for a golden, crispy cheesy topping.