recipes

Meatball Zucchini Boats are stuffed with pesto, juicy meatballs and topped with Alfredo sauce and lots of cheese, for a quick and delicious dinner. Super simple and easy for a weeknight meal! Zucchini boats filled with tomato sauce, meatballs, and mozzarella cheese – your family will go nuts for this recipe! Adapted from :  sweetandsavorymeals.com INGREDIENTS : 1/2 c. freshly grated Parmesan 1 c. shredded mozzarella 2 c. marinara sauce (use sugar-free if you're keto!) 1 tbsp. vegetable oil 1/2 tsp. crushed red pepper flakes 2 garlic cloves, minced 1 large egg 1/4 c. freshly chopped parsley, plus more for garnish 1 lb. ground beef Freshly ground black pepper Kosher salt 1/2 tsp. garlic powder 1/2 tsp. Italian seasoning 1 tbsp. extra-virgin olive oil 3 -4 medium zucchini, halved lengthwise INSTRUCTIONS : Number one : Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl. Place in a shallow baking dish, drizzle with olive oil, and

Stuffed zucchini boats filled with the flavors of chicken stuffed. This low carbohydrate, high protein meal will leave you feeling satisfied! Adapted from :  thewholesomedish.com INGREDIENTS : 1/4 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese 3/4 cup pasta sauce 1/4 tsp ground black pepper 1/4 tsp salt 1/4 tsp garlic powder 1/4 tsp Italian seasoning 1 Tbsp olive oil 3/4 lb. chicken breast cut into cubes Cooking spray 3 zucchinis INSTRUCTIONS : Number one : Preheat oven to 400°F.  Number two : To prepare the zucchini, cut the zucchini in half lengthwise, then use a spoon or melon baller to scoop the center flesh and seeds from the zucchini. Repeat for the remaining zucchini.  Number three : Place the zucchini in a baking dish or cookie sheet cut-side up and lightly coat with cooking spray. Place in the pre-heated oven for 15 minutes until the zucchini cooks slightly and becomes tender. Number four : Meanwhile, to prepare the chicken, heat the olive oil in a large non-sti

I recently made the most epic Chocolate Zucchini Bread and it’s definitely going on the favorite list. It is the BEST! I don’t know who invented baking with zucchini, but they deserve a medal. If I could meet them, I would give them a giant hug. Zucchini in baked goods is genius! Baking with zucchini is probably my favorite way to enjoy zucchini because you all know I have a major sweet tooth. BUT you don’t have to feel guilty about eating a sweet treat when zucchini is involved because you are eating a vegetable! Adapted from :  twopeasandtheirpod.com INGREDIENTS : 1 cup chocolate chips 2 teaspoons vanilla extract 2 large eggs 3/4 cup brown sugar 1/2 cup unsalted butter , melted 1/4 teaspoon salt 1 teaspoon baking soda 1/3 cup cocoa powder 1 1/4 cup all-purpose flour 1 1/2 cups grated zucchini INSTRUCTIONS : Number one : Preheat the oven to 350F degrees. Line the bottom of an 8 1/2 by 4 1/2 inch loaf pan with parchment paper, then grease and flour the sides. Number two : Gently blot t

I have an even EASIER version if that is even possible. Sheet Pan Brown Sugar Garlic Pork Chops WITH a side of potatoes like my original recipe. I was going to add carrots too, but with the heat I was a bit worried they’d scorch. Adapted from :  dinnerthendessert.com INGREDIENTS :  Fresh parsley chopped Salt and pepper 3 tablespoons brown sugar 1/2 teaspoon red pepper flakes 4 tablespoons butter 2 tablespoons vegetable oil 3 tablespoons garlic minced 2 Bone in thick pork chops, about 1 inch thick INSTRUCTIONS : Number one : Preheat oven to 400 degrees. Season pork chops with salt and pepper. Number two : Heat vegetable oil in a oven safe skillet (I use cast iron) on medium high heat. Sear the pork chops for 3 minutes on each side. Remove and set aside Number three : In the same skillet reduce heat to low and add butter, garlic, brown sugar, red pepper, and whisk until combined, simmer 2-3 minutes. Add pork chops back into the pan and coat with sauce. Number four : Place oven safe skill

Chicken Parmesan Sliders take the classic comfort food, Chicken Parmesan and put it on soft slider rolls, to bake it into a delicious bite-size snack that is the ultimate party food! These Chicken Parmesan Sliders are an easy slider recipe made with fried chicken tenders, tomato sauce, and lots of cheese baked until everything is perfectly melted and delicious! Adapted from :  homemadeinterest.com INGREDIETNS : 1 jar (24 ounces) marinara sauce 1 package (7-1/2 ounces) sliced provolone and mozzarella cheese blend 1 package (12 ounces) Hawaiian sweet rolls 24 ounces frozen breaded chicken tenders TOPPING: 2 tablespoons minced fresh basil 1/4 cup grated Parmesan cheese 1 teaspoon crushed red pepper flakes 1 teaspoon garlic powder 1/2 cup butter, cubed INSTRUCTIONS : Number one : Preheat oven to 375°. Prepare chicken tenders according to package directions. Number two : Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a greased 13x9-in. baking dish. Pl

Easy Sesame Chicken is a battered chicken fried in a pan and coated with sesame sauce. Popular Asian takeout dish, made easily at home. There is an additional step of dipping the chicken in the batter, comparing to the other recipes, but it’s totally worth it and very quick. As always, my goal is to make the recipe as easy as possible. Adapted from :  crunchycreamysweet.com INGREDIENTS : Chicken 2 Tbsp cooking oil 1 lb boneless skinless chicken thighs 1 pinch each salt and pepper 2 Tbsp cornstarch 1 large egg Sauce 1/2 Tbsp cornstarch 1 Tbsp sesame seeds 2 cloves garlic, minced 1 tsp grated fresh ginger 1 Tbsp rice vinegar 3 Tbsp brown sugar 1 Tbsp toasted sesame oil 2 Tbsp water 1/4 cup soy sauce For Serving 2 whole green onions 4 cups cooked jasmine rice INSTRUCTIONS : Number one : First, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a smal

The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill. Adapted from :  allrecipes.com Ingredients : For the marinade: 1/4 teaspoon red pepper flakes 1 teaspoon fresh ground black pepper 1 teaspoon Kosher salt 6 medium garlic cloves, minced 1 tablespoons fresh thyme leaves, or 1 teaspoons dried 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried) 1 tablespoon white balsamic vinegar zest of 1 lemon 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1/2 cup plain Greek yogurt (use full fat yogurt for best results) For the skewers: 6-8 skewers (if using wooden skewers soak in water for 30-minutes before grilling) 1 medium red onion, cut into 1 1/2-inch cubes 1 large red bell pepper, seeded and cut into 1 1/2-inch cubes 3-4 boneless, skinless chicken breasts, cut into 2-inch pieces for skewers Instructions : Number one : Combine all the marinade ingredients in a large ziplock bag. Seal

Skewered thigh meat is much more likely to turn out juicy than skewered breast meat. Its inherent richness can handle the dry heat of the grill without losing too much moisture, especially if you arrange the pieces so that they are just touching but not tightly packed together. Adapted from :  finecooking.com Ingredients : For the Chicken Salt, pepper and soy sauce (to taste) 1 pound chicken tenders (threaded onto small skewers) For the Sauce fresh chili, cayenne pepper or chili sauce (to taste (optional)) 1/2 cup coconut milk OR water (or a mix of both) 1 tablespoon soy sauce 1/2 tablespoon fish sauce 1 tablespoon lime juice 1 garlic clove (minced) 1/2 tablespoon brown sugar 1/4 inch piece fresh ginger (minced) 1/2 cup creamy peanut butter (I used all natural) Instructions : Number one : Season the chicken with salt, pepper and soy sauce. Heat the grill (or a grill pan over medium high heat on the stove). Grill the kabobs until the chicken is done, about 4-8 minutes per side (dependin

These barbecue chicken wings cook to tender perfection in your slow-cooker and then become crispy and nicely charred under your broiler. So toss them in the Crockpot and forget about them for several hours because you have better things to do. Then just before serving, make use of that broiler for smokehouse flavor and crispness. Adapted from :  gooddinnermom.com Ingredients :  3 pounds fresh chicken wing drumettes* 2 cloves garlic, minced 1 teaspoon kosher salt 2–3 tablespoons chili pepper paste, to taste 2 tablespoons soy sauce 1/2 cup ketchup 1/2 cup packed light brown sugar 1/4 cup good honey Instructions : Number one : In a 5-quart slow cooker on low, add the honey, brown sugar, ketchup, soy sauce, chili pepper, salt and garlic. Stir to combine. Add the chicken wings. Stir until the wings are well-coated. Cover and cook for 1 to 2 hours on high (or 2½ to 3 hours on low), until the wings are cooked through. Number two : Remove the wings from the slow cooker and place on a baking sh

I’m pretty sure my jaw actually dropped when I saw the BBQ salmon bowl with mango avocado salsa recipe as it’s my idea of food heaven. I’ve been cooking it over and over and our kitchen is never without mangos or avocados ripening and waiting to be turned into an amazing salsa. Adapted from :  amandafrederickson.com Ingredients : Salmon : 2 tablespoons olive oil 1/2 teaspoon kosher salt (more for a larger filet) 1/2 teaspoon chili powder 1 teaspoon garlic powder 2 teaspoons onion powder 2 teaspoons smoked paprika 2 tablespoons brown sugar 1–2 lbs. fresh salmon Mango Avocado Salsa: salt to taste a squeeze of lime juice + a little lime zest a drizzle of honey minced jalapeño (optional, to taste) 1/4 cup minced red onion 1/4 cup minced cilantro 1 avocado, diced 2 mangoes, diced For serving: Rice Instructions : Number one : Mango salsa : Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl. Number two : Get the oven ready : Preheat the oven to 475 degree

Easy, make-ahead foil packets packed with shrimp, sausage, corn and potatoes. It’s a full meal with zero clean-up! Adapted from :  damndelicious.net Ingredients : chopped fresh parsley, for topping 3 tablespoons butter melted + 1/2 cup, divided juice of 1/2 lemon, plus lemon wedges for serving 1 tablespoon minced garlic salt and pepper, to taste 3 tablespoons old bay seasoning OR homemade seasoning (see note) 1 pound baby red potatoes OR baby yellow potatoes 1/2 pound andouille sausage 2 ears of corn on the cob, husked 1 pound shrimp, peeled and de-veined Instructions : Number one : Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside. Number two : In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to co