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Ingredients

• 1 lb Italian sausage (mild or spicy, casings removed)

• 1 tablespoon olive oil (if needed)

• 1 small yellow onion, finely diced

• 2–3 cloves garlic, minced

• 1 (12–16 oz) package potato gnocchi (store-bought or homemade)

• 1½ cups butternut squash purée (canned or homemade)

• ¾ cup heavy cream (or half-and-half for lighter)

• ½ cup chicken broth (or more to thin if needed)

• ½ teaspoon dried sage or thyme

• ¼ teaspoon nutmeg (optional, enhances the squash)

• Salt and black pepper, to taste

• ½ cup grated Parmesan cheese

• Optional: red pepper flakes, baby spinach, or chopped parsley for garnish

👩‍🍳 Instructions

1. Brown the Sausage

In a large skillet over medium heat, cook the sausage until browned and fully cooked. Break it up into crumbles. Remove and set aside, leaving a bit of fat in the pan.

2. Sauté Aromatics

In the same skillet, add onion and cook 2–3 minutes until soft. Add garlic and sauté 30 seconds more.

3. Cook Gnocchi

Add gnocchi directly to the skillet with the onions and garlic. Toast lightly for 1–2 minutes (optional, for texture). Add chicken broth, stir, cover, and let simmer for 3–4 minutes until gnocchi is tender and most liquid absorbed.

4. Make the Creamy Sauce

Reduce heat to low. Stir in the butternut squash purée and cream. Add sage, nutmeg, salt, and pepper. Stir until smooth and heated through.

5. Combine

Add the cooked sausage back into the skillet and stir to combine. Let everything heat through for 1–2 minutes.

6. Finish with Cheese

Stir in Parmesan until melted. Taste and adjust seasoning. Add red pepper flakes or a handful of baby spinach (optional).

7. Serve

Serve hot, garnished with extra Parmesan, parsley, or cracked pepper.

Ingredients

• 1 cup wild rice (uncooked)

• 2 cups cooked chicken, shredded or diced

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup mushrooms, sliced (optional)

• 1 cup celery, diced

• 1½ cups chicken broth

• 1 cup milk (whole or 2%)

• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)

• 1 cup shredded cheddar or Swiss cheese

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 teaspoon dried thyme

• Salt and pepper to taste

• Optional: chopped fresh parsley for garnish

• Optional topping: French fried onions or extra shredded cheese

Instructions

1. Cook wild rice: Prepare wild rice according to package instructions. Drain any excess water.

2. Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

3. Cook veggies: In a large skillet, melt butter over medium heat. Sauté onion, garlic, celery, and mushrooms until tender (about 5 minutes).

4. Make sauce: Sprinkle flour over the veggies and stir well. Gradually whisk in chicken broth and milk, cooking until sauce thickens, about 3–5 minutes.

5. Combine casserole: In a large bowl, mix cooked wild rice, cooked chicken, veggie sauce, cream of mushroom soup, dried thyme, salt, and pepper.

6. Assemble: Pour mixture into the prepared baking dish. Top with shredded cheese and French fried onions if using.

7. Bake: Bake uncovered for 30–35 minutes, until bubbly and golden on top.

8. Serve: Garnish with fresh parsley if desired and serve warm.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces

• 8 oz rotini pasta

• 2 tablespoons olive oil

• 3–4 cloves garlic, minced

• 1 small onion, diced

• 1 bell pepper (any color), diced

• 1–2 tablespoons Cajun seasoning (adjust to taste)

• 2 cups chicken broth

• 1 cup heavy cream

• 1½ cups shredded cheese (cheddar, mozzarella, or a blend)

• Salt and pepper, to taste

• Optional: chopped green onions or parsley for garnish

Instructions

1. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and 1 tablespoon Cajun seasoning. Cook until browned and cooked through (about 5–6 minutes). Remove chicken and set aside.

2. Sauté veggies & garlic: In the same skillet, add onion and bell pepper. Cook 3–4 minutes until softened. Add garlic and remaining Cajun seasoning; cook 1 minute until fragrant.

3. Cook the pasta: Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer. Add rotini pasta, cover, and cook according to package instructions (usually 9–12 minutes), stirring occasionally, until pasta is al dente and liquid mostly absorbed.

4. Combine & cheese it up: Return chicken to the skillet, stir to combine. Sprinkle shredded cheese over the top, cover, and let melt for 2–3 minutes.

5. Serve: Garnish with green onions or parsley if desired. Serve hot and enjoy!

Ingredients

• 4 boneless, skinless chicken breasts or thighs

• 1½ lbs baby potatoes (halved if large)

• 4 cloves garlic, minced

• 1 cup grated Parmesan cheese

• 1 teaspoon dried Italian seasoning (or mix of basil, oregano, thyme)

• 1 teaspoon paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ cup chicken broth

• 3 tablespoons olive oil

• Optional: chopped fresh parsley for garnish

Instructions

1. Prepare the crockpot: Spray your slow cooker insert with cooking spray or lightly grease.

2. Mix the sauce: In a bowl, combine minced garlic, Parmesan, Italian seasoning, paprika, salt, pepper, olive oil, and chicken broth.

3. Layer ingredients: Place the potatoes in the bottom of the crockpot. Add the chicken breasts on top.

4. Pour the mixture: Spread the garlic Parmesan mixture evenly over the chicken and potatoes.

5. Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and potatoes are tender.

6. Serve: Garnish with fresh parsley if desired and enjoy!

Tips

• For crispier chicken skin, you can sear the chicken breasts in a pan before adding them to the crockpot.

• Add vegetables like green beans or carrots in the last hour of cooking for extra flavor.

• Leftovers reheat well and make great next-day meals!

Ingredients (Makes 2 sandwiches)

• 2 cooked chicken breasts (grilled, roasted, or rotisserie), sliced or shredded

• 1 ripe avocado, sliced or mashed

• 4 slices of bread (sourdough, ciabatta, or your favorite sandwich bread)

• 2–4 slices of cheese (Swiss, provolone, mozzarella, or pepper jack)

• 2 tablespoons mayonnaise (optional)

• 1 tablespoon Dijon or honey mustard (optional)

• Butter or olive oil, for toasting

• Salt & pepper, to taste

• Optional extras: sliced tomato, red onion, spinach, arugula, bacon

🔪 Instructions

1. Prep the Bread:

• Lightly butter one side of each slice of bread (for toasting).

• On the unbuttered sides, spread mayo and/or mustard if using.

2. Assemble the Sandwiches:

• Layer cheese, then chicken, then avocado slices on one slice of bread (unbuttered side up).

• Add any extras (tomato, spinach, etc.).

• Top with another slice of bread (buttered side out).

3. Cook the Sandwich:

• Heat a skillet over medium heat.

• Place sandwiches in the skillet and cook for 3–4 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.

• Cover the pan with a lid for part of the time if you want the cheese to melt faster.

4. Serve:

• Let rest 1 minute before slicing.

• Serve with chips, soup, or a simple salad.

🔁 Variations:

• Spicy kick: Add jalapeños or use chipotle mayo.

• Low-carb option: Serve it open-faced or as a lettuce wrap.

• No-cook version: Use cold rotisserie chicken and toast the bread separately.

Ingredients

For the custard batter:

• 4 large eggs

• ¾ cup milk (whole or 2%)

• ½ cup canned pumpkin purée (not pumpkin pie filling)

• 2 tablespoons brown sugar

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• ½ teaspoon pumpkin pie spice (or mix of nutmeg, cloves, and ginger)

• Pinch of salt

For the French toast:

• 8 slices thick bread (brioche, challah, or Texas toast work best)

• Butter or oil for the skillet

Optional toppings:

• Maple syrup

• Whipped cream

• Chopped pecans or walnuts

• Powdered sugar

• A sprinkle of extra cinnamon

👨‍🍳 Instructions

1. Make the Pumpkin Batter:

In a large mixing bowl, whisk together eggs, milk, pumpkin purée, brown sugar, vanilla, cinnamon, pumpkin pie spice, and salt until smooth.

2. Heat the Pan:

Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.

3. Dip and Cook:

Dip each slice of bread into the pumpkin batter, letting it soak for about 5 seconds per side. Let the excess drip off.

Place on the hot skillet and cook 2–3 minutes per side, or until golden brown and cooked through.

4. Serve:

Serve warm with your favorite toppings: a pat of butter, real maple syrup, whipped cream, chopped pecans, or a dusting of powdered sugar.

🍂 Tips

• Stale bread = better soak: Slightly stale bread holds up best to soaking.

• For extra pumpkin flavor: Add a dash more pumpkin spice or a touch of maple extract to the batter.

• Make it a casserole: Layer dipped slices in a greased baking dish, pour extra custard over, and bake at 350°F for 35–40 minutes.

• Make ahead: Mix the batter the night before and store in the fridge for an even easier morning.

Ingredients

For the Sauce:

• ¼ cup low-sodium soy sauce

• 2 tablespoons oyster sauce (or hoisin for a sweeter flavor)

• 1 tablespoon sesame oil

• 1 tablespoon brown sugar

• 1 teaspoon cornstarch

• Optional: 1 tablespoon sriracha or chili garlic sauce (for heat)

For the Lo Mein:

• 8 oz lo mein noodles (or spaghetti/ramen/egg noodles)

• 1 lb chicken breast or thighs, thinly sliced

• 1 tablespoon vegetable oil

• 1 cup shredded carrots

• 1 cup bell pepper (red, yellow, or green), thinly sliced

• 1 cup snow peas or snap peas

• 3 cloves garlic, minced

• 2 green onions, sliced (plus extra for garnish)

🔪 Instructions

1. Cook the Noodles:

Cook lo mein noodles according to package instructions. Drain and set aside.

2. Make the Sauce:

In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, cornstarch, and any chili sauce (if using). Set aside.

3. Cook the Chicken:

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add sliced chicken, season lightly with salt and pepper, and stir-fry until cooked through (about 5–6 minutes). Remove and set aside.

4. Cook the Veggies:

In the same pan, add a splash of oil if needed. Stir-fry garlic, carrots, bell peppers, and snow peas for about 2–3 minutes, until slightly tender but crisp.

5. Combine Everything:

Add the cooked chicken and noodles back to the pan. Pour the sauce over top.
Toss everything together over medium heat for 2–3 minutes, until the sauce thickens and coats the noodles.

6. Serve:

Garnish with green onions and serve immediately. Optional: sprinkle sesame seeds or drizzle more sesame oil.

Ingredients

(Serves about 4–6)

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 2 large yellow onions, thinly sliced

• ½ teaspoon salt + ¼ teaspoon black pepper (for onions)

• 3 garlic cloves, minced

• 1½ cups dry orzo pasta

• 2 cups cooked shredded chicken (rotisserie works well)

• ½ teaspoon dried thyme

• ¼ teaspoon black pepper

• 2 cups low‑sodium chicken broth

• 1 cup heavy cream (or half‑and‑half for lighter)

• 1½ cups shredded mozzarella (or a mix of mozzarella + Gruyère)

• ½ cup grated Parmesan cheese

• Optional: ½ teaspoon Worcestershire sauce or a splash of balsamic vinegar for extra depth

• Fresh parsley or thyme for garnish

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large oven‑safe skillet or Dutch oven, melt the butter with the olive oil over medium‑low heat. Add the sliced onions, sprinkle with the salt and pepper, and cook slowly for about 20‑30 minutes, stirring occasionally, until deeply golden and caramelized. Then add the minced garlic and cook 1 minute more.

3. Stir in the orzo and let it toast briefly (~1‑2 minutes). Then add the shredded chicken, thyme, pepper, and if using, the Worcestershire or balsamic. Mix well.

4. Pour in the chicken broth and heavy cream. Bring to a gentle simmer, stirring, until the orzo begins to absorb liquid (about 5‑7 minutes).

5. Stir in 1 cup of the shredded mozzarella and all the grated Parmesan until melted and creamy.

6. Transfer (if needed) to your prepared baking dish or keep in the same oven‑safe skillet. Top with the remaining ½ cup mozzarella. Bake uncovered for about 20‑25 minutes, until the top is golden and bubbly.

7. Remove from oven, let rest 5 minutes. Garnish with fresh parsley or thyme, then serve warm.

Ingredients

For the Cake:

• Cooking spray

• 2½ cups cake flour

• 1 tablespoon baking powder

• ¾ teaspoon kosher salt

• 1¼ cups granulated sugar

• 2 tablespoons lemon zest

• 14 tablespoons (1¾ sticks) salted butter, room temperature

• 2 teaspoons vanilla extract

• 1¼ cups whole milk, room temperature

• 4 large egg whites, room temperature

• 1 tablespoon fresh lemon juice

For the Glaze:

• ½ cup seedless strawberry jelly

• 1 tablespoon salted butter

• 3 cups powdered sugar

• 3 tablespoons fresh lemon juice

• Pink gel food coloring (optional)

• Crushed freeze-dried strawberries (optional, for garnish)

Instructions

1. Preheat & Prepare Pan:

Preheat oven to 350°F. Spray a 12×18-inch rimmed sheet pan with cooking spray.

2. Mix Dry Ingredients:

In a bowl, whisk together cake flour, baking powder, and salt. Set aside.

3. Make Lemon Sugar:

Rub lemon zest into the granulated sugar with your fingers until fragrant.

4. Cream Butter & Sugar:

In a large bowl, beat butter, lemon sugar, and vanilla on medium-high until fluffy (about 3 minutes).

5. Add Dry & Milk:

Reduce speed to low. Alternate adding the flour mixture and milk in batches, starting and ending with flour. Mix just until combined.

6. Whip Egg Whites:

In a separate bowl, beat egg whites to soft peaks. Add lemon juice and beat to stiff, glossy peaks.

7. Fold In Whites:

Gently fold egg whites into the batter in 2 additions.

8. Bake:

Pour batter into the prepared pan and spread evenly. Bake for 20–25 minutes, until golden and a toothpick comes out clean. Cool completely in the pan.

9. Make Glaze:

In a saucepan, melt jelly and butter. Transfer to a bowl and whisk in powdered sugar and lemon juice until smooth. Tint with pink food coloring if desired.

10. Glaze & Garnish:

Spread glaze over cooled cake. Let set for 2 hours. Top with crushed freeze-dried strawberries if using.

Ingredients

For the Chicken:

• 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp pepper

• ½ tsp garlic powder

• 1 tbsp cornstarch (optional, for crispier chicken)

For the Bang Bang Sauce:

• ½ cup mayonnaise (or Greek yogurt for a lighter version)

• 2–3 tbsp sweet chili sauce

• 1 tbsp Sriracha (adjust to taste)

• 1 tbsp honey or sugar (optional, to taste)

• 1 tsp rice vinegar or lime juice (optional, for a tangy kick)

For the Bowl Base:

• 2 cups cooked jasmine or brown rice (or cauliflower rice)

• 1 cup shredded carrots

• 1 cup shredded red cabbage or coleslaw mix

• 1 cucumber, thinly sliced or julienned

• Green onions, chopped

• Cilantro (optional)

• Sesame seeds (optional)

🔹 Instructions

1. Cook the Chicken:

1. In a bowl, toss chicken pieces with salt, pepper, garlic powder, and cornstarch.

2. Heat olive oil in a skillet over medium-high heat.

3. Add chicken and cook until golden and cooked through (about 6–8 minutes).

4. Remove from heat.

2. Make the Bang Bang Sauce:

1. In a small bowl, mix together mayo, sweet chili sauce, Sriracha, and honey. Add vinegar/lime juice if using.

2. Taste and adjust spiciness or sweetness to your preference.

3. Assemble the Bowls:

1. In a bowl, add a base of rice.

2. Top with cooked chicken, shredded carrots, cabbage, cucumber.

3. Drizzle generously with Bang Bang sauce.

4. Garnish with green onions, cilantro, and sesame seeds.

🔹 Optional Add-ins:

• Avocado slices 🥑

• Pickled onions

• Crushed peanuts or cashews

• Edamame

• A fried or soft-boiled egg 🍳