< Back Cheeseburger Salad Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe A cheeseburger salad is a deconstructed version of a traditional cheeseburger, featuring all the classic components of a burger but served over a bed of lettuce instead of a bun. It typically includes cooked ground beef seasoned with burger spices, melted cheese, diced tomatoes, onions, pickles, and sometimes bacon, all served atop a bed of crisp lettuce. The salad is often drizzled with a creamy dressing or topped with a dollop of ketchup and mustard to mimic the flavors of a cheeseburger. It offers a lighter, low-carb option while still capturing the essence of a classic burger. Recipe by @skinnytaste Ingredients 4 beef hamburgers, cut in pieces 4 cups chopped romaine lettuce 4 dill pickle spears, chopped 1/2 small red/white onion, sliced into rings 4 ounce avocado, cubed (from 1 small haas) 1 cup cherry tomatoes, halved 1/4 cup reduced-fat shredded cheddar cheese For the Dressing: 1/4 cup light mayonnaise 1 teaspoon mustard 1 teaspoon dill pickle juice 4 teaspoons ketchup, sugar free for Keto 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon paprika Preparation Mix salad ingredients. Top with hamburger pieces, grated cheese and drizzle with dressing. Enjoy!! Previous Next

< Back Crispy Air Fryer Chicken Drumsticks Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Air fryer chicken drumsticks are succulent and crispy chicken drumsticks cooked using hot air circulation in an air fryer. Seasoned with herbs and spices, they develop a golden-brown, crunchy exterior while maintaining juicy and tender meat on the inside. They're a healthier alternative to deep-frying and are quick and easy to prepare, making them a popular choice for a delicious and hassle-free meal. Ingredients 4-6 Chicken Legs 2 teaspoons paprika 1 teaspoons Italian Seasoning 1 teaspoon brown sugar 1/2 teaspoon salt 1/2 teaspoon pepper 2 Tablespoons olive oil Preparation Pat the chicken legs with a paper towel to dry. Add them to a medium sized bowl. In a small bowl combine paprika, Italian seasoning, brown sugar, and salt and pepper. Add the olive oil to the bowl of chicken and sprinkle with the seasonings and toss until fully coated. Place the chicken legs in the basket of the air fryer. Cook at 380 degrees for 10 minutes. Flip after 10 minutes and continue to cook for 7-8 more minutes* until no longer pink and the internal temperature is 165 degrees. Notes: Temperatures and timings can vary depending on your air fryer. Be sure to check and monitor your chicken legs so you don’t overcook or undercook them. Do not crowd your air fryer. Check the internal temperature to ensure the meat is safe to eat. Insert a thermometer in the thickest, fleshiest part of the drumstick, making sure it’s not touching the bone. The temperature should read 165 degrees. Let meat rest before cutting into it. It allows the meat to reabsorb and redistribute the moisture within the meat and allows meat fibers to become more tender. Recipe source: https://therecipecritic.com/air-fryer-chicken-legs/#wprm-recipe-container-125342 Previous Next

< Back Creamy Penne Alla Vodka with Chicken Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe My daughter is a ‘pasta kinda girl’!! Penne Vodka is one of her favorites and I’ve done it with vodka sauce from a jar, sauce purchased from local restaurants, my own from different recipes, but this recipe beats them all in taste and creaminess, in my opinion… and my daughter approved it! Try it! The recipe is from one of my favorite Italian Chefs, Chef Pasquale! Ingredients 2 Chicken breasts seasoned with salt and black pepper and cubed 1 lb. Penne pasta 28 oz. Tomato sauce 7 oz. Heavy cream 4 oz. Vodka 1/2 Sweet onion minced 3 Garlic cloves minced Pecorino or Parmesan cheese for topping Parsley for topping Extra virgin olive oil Preparation Bring a large pot of salted water to a boil. This will be used to cook the pasta. In a deep sauté pan or dutch oven, add a large drizzle of olive oil. Once it is hot, add the chicken and sauté until tender over a medium to high flame. It does not need to be fully cooked as it will continue cooking in the sauce later. Add in the garlic and onion and sauté for about three minutes. Lower the flame to medium/low and pour in the vodka. Raise the flame again to medium and cook for about three minutes to allow the alcohol to evaporate. Raise the flame to medium/high and pour in the tomato passata. Mix together and bring to a boil. Once boiling, reduce to a simmer and allow to cook for at least ten minutes. Meanwhile, add the penne into the pot of boiling water. Cook the pasta for one to two minutes less than the package instructions or al dente. Two minutes before the pasta is ready, taste the sauce and season with salt and black pepper if needed. Pour the heavy cream into the sauce pan and mix together. Once the penne is ready, use a hand strainer to scoop it directly into the vodka sauce dutch oven/pan. Mix together and allow to finish cooking for another two minutes in the pan. Remove from the pan and serve with a sprinkle of freshly chopped parsley and pecorino cheese. Recipe source: http://orsararecipes.net/creamy-penne-alla-vodka-with-chicken/amp Previous Next

< Back Broccoli Grilled Cheese Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe One of my daughter’s favorite lunches is the Panera Bread combo of Tomato Soup & Grilled Cheese! She just loves it! Every time we went to Lancaster, PA for a swim meet, it became a tradition to stop at Panera Bread after she swam (not that we don’t have Panera Breads locally, but somehow the love for this soup & grilled cheese combo came from there). So this past weekend, when she was home from college, I wanted to treat her to tomato soup and grilled cheese, but this time I made my own grilled cheese - a Brocolli Grilled Cheese! The garlicky broccoli and the melted Havarti cheese, in between toasted slices of sourdough bread….. oh my! So good! Ingredients 1 3/4 cups (5 ounces) broccoli florets 1 teaspoon olive oil 1 tablespoon chopped garlic 1/4 teaspoon kosher salt Freshly ground black pepper 2 tablespoons freshly grated Pecorino Romano cheese Pinch of crushed red pepper flakes Olive oil spray (I like my Misto or Bertolli) 4 slices (4 ounces total) Tuscan bread,* cut 1/4 inch thick 4 ounces light Harvati cheese, grated *Read the label to make sure that this product is gluten free Preparation Steam the broccoli with a little water in a microwave-safe bowl in the microwave until crisp-tender, about 2 minutes. Finely chop. Heat the oil in a medium skillet over medium-high heat. Add the garlic and sauté until soft, about 1 minute. Add the broccoli, salt, and pepper. Cook and stir until the flavors meld, about 2 minutes. Lower the heat and add the cheese. Add the steamed broccoli to the skillet. Toast the bread. Add cheese and broccoli mixture to the bread. Recipe from Skinnytaste Meal Prep Cookbook. Previous Next

< Back Sourdough Tortillas Prep Time: Cook Time: Serves: Level: Advanced Featured Pan About the Recipe Yummy! Ingredients Preparation Previous Next

< Back Aletria Prep Time: Cook Time: Serves: Level: Advanced Featured Pan About the Recipe Aletria is a traditional Portuguese dessert made from fine vermicelli noodles, cooked in milk with sugar, butter, and sometimes flavored with cinnamon, lemon zest, or vanilla. It's often served during special occasions like Christmas and Easter. The result is a creamy, sweet, and fragrant dessert, enjoyed warm or cold, sometimes garnished with cinnamon. Ingredients 7 cups of whole milk 6 egg yolks 1 1/2 cups of sugar 1 tsp salt 1 cinnamon stick 2 pieces of lemon peel 12 oz package of very fine egg noodles (Aletria) Preparation Pour milk, sugar, salt and cinnamon stick into a large pan and bring it to a boil, stirring constantly. Meanwhile, beat the egg yolks in a small bowl and slowly blend some heated milk into the eggs and stir. Set aside. Break up the noodles and add them to the boiling milk. Stir constantly until the noodles are cooked and remove from the heat. Slowly add egg mixture into the cooked noodles and stir to incorporate. Turn off heat *Do not let the noodles boil. Remove from heat. Remove the lemon peel and cinnamon stick. Pour the mixture into a large serving platter at least 1 inch depth. Sprinkle with cinnamon. Let cool and store covered in the refrigerator. Recipe source: Taste of Portugal Cookbook Previous Next

< Back Pan Roasted Salmon with Sweet Potatoes and Brussels Prep Time: Cook Time: Serves: Level: Beginner Featured Pan Pampered Chef Stone Bar Pan (Item # 100384). About the Recipe Pan-roasted salmon with sweet potatoes and Brussels sprouts is a delicious and nutritious dish that combines flaky, tender salmon with the natural sweetness of roasted sweet potatoes and the slightly crispy texture of Brussels sprouts. The salmon is seasoned with herbs and spices, then seared in a hot pan until the skin is crispy and the flesh is cooked to perfection. The sweet potatoes are diced and roasted until caramelized and tender, adding a comforting sweetness to the dish. Brussels sprouts are halved and roasted until golden brown and crispy on the edges, providing a nice contrast to the other flavors. Together, these ingredients create a balanced and satisfying meal that's perfect for any occasion. Ingredients 4 fillets of salmon soy sauce (1/3 cup) honey (1/3 cup) crushed garlic (3 cloves) minced ginger (1 tsp) 2 sweet potatoes 1 lb of Brussels sprouts Olive oil, salt, pepper Preparation Make salmon glaze with soy sauce, honey, crushed garlic, minced ginger. Place salmon and glaze in a ziplock bag for at least 20 min. Season sweet potatoes and brussels with olive oil, salt and pepper. Bake for 5-7 minutes. Add salmon fillets to the roasting pan, and remaining marinade. Continue roasting for an additional 15 min. Enjoy!! Previous Next

< Back Rice, beans, and Shredded Chicken Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Brown rice with black beans and shredded chicken is a wholesome and nutritious entree that combines the earthy flavors of brown rice with the richness of black beans and the savory taste of tender shredded chicken. The brown rice adds a nutty and slightly chewy texture, while the black beans provide a creamy consistency and a boost of protein and fiber. The shredded chicken adds a satisfying protein component and complements the dish with its juicy tenderness. Together, these ingredients create a flavorful and satisfying meal that is not only delicious but also packed with essential nutrients. Ingredients Olive Oil 1 small chopped onion 1/2 cup white wine 1 can of black beans 1 tsp Garlic Powder Chopped Cilantro Red Crushed Pepper Flakes 1 tsp Cumin 1 1/2 cup of cooked brown rice 2 lbs chicken breast 1 tsp salt 8 oz tomato sauce Preparation Brown Rice and Black Beans Add olive oil to a pan Add 1 small chopped onion and let it cook for a few minutes. Add 1/2 cup of white wine. Let it cook for a couple of minutes. Add a can of black beans, including some of the juice. Season with a sprinkle of garlic powder, chopped cilantro, red crushed pepper flakes, a pinch of cumin and let cook for a few more minutes. Add 1 1/2 cup of cooked brown rice and let it simmer for a few minutes. Chicken Add 2 lbs chicken breast to an instant pot, add 1 tsp of salt, 1 tsp cumin, 1 tsp of garlic powder, 8 oz tomato sauce, red crushed pepper flakes to taste and cook in the instant pot for 15 minutes. Once cooked and pressure relieved, shred the chicken. Assemble bowl Add brown rice and beans to the bottom of the bowl, top with shredded chicken, shredded cheese, chopped cilantro and any other toppings you’d like. Enjoy!!! Previous Next

< Back Sourdough Starter Prep Time: Cook Time: Serves: Level: Advanced Featured Pan About the Recipe This is the feeding ratio I’ve used to maintain a healthy starter! Mix starter with warm and flour, let it rise to peak. Bake. . If baking daily: discard down to 30g, feed with water and flour. Let Rise to peak. Bake. Repeat. . If not baking daily: keep starter in fridge until 8 to 12hrs before you’d like to bake, at which point you discard down to 30g, feed with water and flour. Let Rise. Bake. Repeat. This feeding schedule is enough to pull about 250g of starter at peak + 30 to 40g leftover to feed and start the process again. Ingredients 30 g starter 125 g warm filtered water 140 g bread flour Preparation Mix starter with warm and flour, let it rise to peak. Bake. Previous Next

< Back Pulled Pork Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan Pampered Chef Quick Shred tool featured (Item number: 100122) About the Recipe Pulled pork is a savory dish made by slow-cooking seasoned pork until it's tender enough to be easily shredded into small, bite-sized pieces. The pork is typically seasoned with a blend of spices, and sometimes marinated or cooked with a sauce for added flavor. It's a popular dish in many cuisines, often served on sandwiches, tacos, or as a main course with sides like coleslaw or baked beans. The slow cooking process allows the pork to become incredibly tender and juicy, resulting in a flavorful and satisfying meal. Ingredients 4 pounds, boneless pork, shoulder butt, cut into six pieces 3 Tbsp light brown sugar 2 Tbsp fresh rosemary, finely shopped 1.5 Tbsp salt, corsely ground 1 Tbsp hot smoked paprika, 1 tsp onion powder 1 tsp garlic powder 1 tsp ground cumin 1 teaspoon red pepper flakes 2 tablespoons vegetable oil 1/4 cup apple cider vinegar 1/2 cup low sodium chicken broth 3 Tbsp tomato paste 1/4 cup of Barbecue sauce (optional) Preparation Combine the sugar, all the spices and the salt in a bowl. Rub all over sides of the pork. In a pan or slow cooker with sauté setting, brown the pork on all sides in two batches, about five minutes per batch. Mix the apple cider vinegar, chicken broth and tomato paste in a bowl and mix. Return pork to the slow cooker, pour in the apple cider vinegar mixture, close the lid and cook until very tender on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours (the meat should fall apart easily with a fork!) Remove the pork, place in a wood cutting board. Skim off some fats from the liquid remaining in the pot. Shred the pork into small pieces; top with the remaining liquid from the pot. (Optional at this point, you can add the barbecue sauce to the pulled pork and mix it in). Serve hot with your favorite sides, such as coleslaw, cornbread, or in a bun. Enjoy!! Previous Next

< Back Very Lemon Crinkle Cookies Prep Time: 3 hours, 20 minutes Cook Time: 12 minutes Serves: 40 Cookies Level: Beginner Featured Pan About the Recipe Very lemon crinkle cookies are a delightful treat bursting with zesty lemon flavor. These cookies are soft, chewy, and covered in powdered sugar, giving them a crackled appearance when baked. They typically incorporate fresh lemon zest and lemon juice for a bright and citrusy taste, complemented by a hint of sweetness. The combination of tangy lemon and sweet powdered sugar creates a perfect balance of flavors in each bite, making these cookies a refreshing and irresistible dessert option. Ingredients 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled) 1 teaspoon cornstarch* 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature 1 cup + 2 Tablespoons (225g) granulated sugar 1 large egg, at room temperature 1/4 cup (60ml) fresh or bottled lemon juice, at room temperature* 1 Tablespoon lemon zest* (packed Tablespoon, it’s a lot of zest!) 1 teaspoon vanilla extract For Rolling: 3 Tablespoons (35g) granulated sugar (optional, see step 6) 1 cup (120g) confectioners’ sugar Preparation Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Mixture will appear curdled and that’s ok. Scrape down the sides and up the bottom of the bowl. Add the flour mixture and beat on low speed until combined. Dough is thick, creamy, and sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 10 minutes. This makes the chilled cookie dough easier to scoop and roll. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. Roll in sugar: Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. (Each dough ball should weigh about 20g.) Some readers have had trouble with the confectioners’ sugar melting/absorbing into the cookie dough balls, so to prevent that, you can roll the balls in the granulated sugar first. And then roll each ball very generously in the confectioners’ sugar. If you want lots of confectioners’ sugar to show on the baked cookies, roll 2-3x in sugar! Place 3 inches apart on the baking sheets. Bake the cookies for 12–13 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2–3x. This helps initiate that spread. Return to the oven to continue baking. Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool. Cookies stay fresh covered at room temperature for up to 1 week. Notes Make Ahead & Freezing Instructions: The dough can chill for up to 3 days, so this is a great make-ahead recipe. Baked cookies freeze well up to 3 months. Unbaked cookie dough balls (that are not coated in confectioners’ sugar) freeze well up to 3 months. When it’s time to bake the cookies, remove them from the freezer and thaw on the counter for at least 30 minutes. Roll into confectioners’ sugar as instructed and bake. Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Citrus Juicer | Citrus Zester | Baking Sheets | Silicone Baking Mats or Parchment Sheets | Cooling Rack Granulated Sugar: 1 cup + 2 Tablespoons is an odd amount, but the cookies really benefit from a little extra sugar because of all the tart lemon juice. Cornstarch: If you don’t have cornstarch, you can leave it out. It helps maintain a thicker, softer cookie but test batches without it were still intact and delicious. Lemons: I usually need 1–2 lemons to yield 1/4 cup (60ml) juice and 1 Tbsp zest. Feel free to replace the lemon with another citrus fruit, or try using Meyer lemons. Previous Next

< Back Corny Banana-Blueberry Pancakes Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe With ZERO sugar added, fluffy and delicious, these pancakes jump to the top of my go-to pancake recipes! Mashed banana is the only sweetener, whole wheat flour is the main flour and only egg whites are used. A winner! Ingredients 3/4 cup white whole wheat flour 1/2 cup fine ground cornmeal 2 tsp. baking powder 1/4 tsp. kosher salt 1 large ripe banana, mashed 1 cup plus 2 Tbsp. low-fat buttermilk 3 large egg whites 2 tsp. canola oil 1 tsp. vanilla extract 1 cup blueberries Maple syrup, for serving Preparation In a large bowl, whisk together the flour, cornmeal, baking powder and salt. In another bowl, mix the banana, buttermilk, egg whites, oil and vanilla. Add the dry mixture to the banana mixture and stir until just moist. Be sure not to overmix as to keep them light and fluffy. Gently fold in the blueberries. Heat a large griddle over medium-low heat. When hot, lightly spray with oil. Scoop out 1/3 cup of batter for each pancake and cook until it starts to set and is golden on the bottom, about 3 minutes. Flip the pancake and cook again until golden brown, another 2 minutes. Repeat with remaining batter. Serve with maple syrup and enjoy!! Previous Next