Greek Chicken Orzo
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Servings: 6
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Meal Tags: Dinner, Make-ahead
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Dietary Tags: Egg-free, Nut-free
Ingredients
- 1 cup dried orzo
- 1 tbsp oil
- 2 garlic cloves, minced
- 2 boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp Greek seasoning
- 1 tsp dried oregano
- 4 cups chopped baby spinach
- 1 cup halved cherry tomatoes
- 1/2 English cucumber, diced
- 1/2 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
- 2 tbsp olive oil
- 2 tbsp whilte wine vinegar
- 1 lemon, zest and juice
- Salt and freshly ground black pepper
Preparation
Cook the orzo in a large pot of boiling water according to the package directions. Set it aside.
While the orzo is cooking, in a large skillet, heat the oil over medium-high heat. Add the garlic to the pan and cook until it is fragrant, about 30 seconds. Stir in the chicken. Season the chicken with the Greek seasoning, oregano, salt, and pepper. Cook, stirring occasionally, until the chicken is golden and reaches an internal temperature of 165ºF, about 5 to 7 minutes. Stir in the cooked orzo and the baby spinach. Turn off the heat and continue to stir until the spinach is wilted. Transfer the pasta into another bowl and allow it to cool completely.
Once the pasta is cooled down, add the tomatoes, cucumber, feta cheese, parsley, and dill. Stir in the olive oil, white wine vinegar, lemon zest, and lemon juice. Season with salt and pepper to taste.
Serve immediately or store in the refrigetator for up to 3 days.
Herb & Garlic Mac & Cheese
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Servings: 6
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Meal Tags: Dinner
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Dietary Tags: Egg-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 lb dried fusilli pasta
- 1/4 cup butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 cup cream
- 1 cup crumbled goat cheese
- 4 green onions, sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Salt and freshly ground black pepper
Preparation
In a large pot of salted boiling water, cook the pasta until it is al dente, about 9 to 10 minutes.
While the pasta is cooking, in a large skillet, melt the butter over medium-high heat. Add the shallot and garlic. Cook, stirring, until the shallot becomes translucent, about 1 to 2 minutes. Pour in the cream and 1/2 cup of the pasta water. Reduce the heat to medium-low. Stir in the goat cheeese until it the mixture is smooth, aboout 1 to 2 minutes. Once smooth, transfer the pasta into the skillet. Cook, stirring occasionally, until the sauce has thickened, about 2 to 3 minutes. Stir in the green onions, parsley, and basil. Season with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 5 days.
Garlic Chicken Pasta
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Servings: 6
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Meal Tags: Dinner
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Dietary Tags: Egg-free, Nut-free
Ingredients
- 1 lb small dried pasta shells
- 1 tbsp oil
- 1 lb ground chicken
- 2 garlic cloves, minced
- 1 tbsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1/4 cup white wine
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and fershly ground black pepper
Preparation
Cook the pasta in a large pot of salted boiling water accodring to the package directions.
While the pasta is cooking, in a large skillet, heat the oil over meidum-high heat. Add the chicken and cook, breaking it up with the side of a spoon. Season with salt and pepper to taste. Continue to cook, stirring occasionally, until the chicken begins to brown, about 5 to 7 minutes. Stir in the garlic, Italian seasoning, and red pepper flakes. Continue to cook until they are fragrant, about 30 seconds. Add the white wine, and cook, stirring, until the liquid is almost completely evaporated, about 2 minutes. Add the chicken broth and bring the mixture to a simmer. Transfer the cooked pasta into the skillet along with 1/2 cup of the pasta water. Mix well. Stir in the Parmesan cheese and parsley. Continue to cook, stirring, until the cheese is melted.
Serve immediately or store in the refrigerator for up to 3 days.
Pesto Chicken Gnocchi
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Servings: 4
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Meal Tags: Dinner, One-pot
Ingredients
- 1 tbsp oil
- 2 boneless skinless chicken breasts, cut into 1-inch cubes
- 1 shallot, diced
- 2 garlic cloves, minced
- 1/3 cup pesto sauce
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1 lb gnocchi
- 2 cups chopped baby spinach
- 1/4 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
Preparation
In a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet and season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is no longer pink and begins to brown, about 6 to 8 minutes. Add the shallot and garlic. Cook, stirring, until they become fragrant, about 30 seconds. Stir in the pesto sauce and continue to cook, stirring, until everything is well combined, about 30 seconds. Stir in the broth and cream. Bring the mixture to a simmer and add the gnocchi. Continue to cook, stirring often, until the liquid has mostly been absorbed and thickened, about 2 to 3 minutes. Stir in the baby spinach and freshly grated Parmesan cheese. Continue to cook until the spinach is wilted, about 1 minute.
Serve immediately topped with some more Parmesan cheese or store in the refrigerator for up to 3 days.
One Pot Pesto Chicken Penne
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Servings: 6
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Meal Tags: Dinner, One-pot
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Dietary Tags: Egg-free
Ingredients
- 1 tbsp oil
- 2 boneless skinless chicken breasts, cut into 1 inch cubes
- 1 lb dried penne pasta
- 4 cups chicken broth
- 1 yellow onion, thinly slices
- 2 garlic cloves, thinly sliced
- 1/2 cup pesto sauce
- 4 cups baby spinach
- 1 cup frozen peas
- 2 tbsp chopped fresh basil
Preparation
In a Dutch oven or soup pot, heat the oil over medium-high heat. Add the chicken and season it with salt and pepper to taste. Cook, stirring often, until it becomes golden, about 6 to 8 minutes. Once the chicken reaches an internal temperature of 165°F, remove it from pan and set aside.
In the same pot, add the onion and cook, stirring, until it becomes soft and translucent, about 2 minutes. Add the garlic and cook for another 30 seconds. Add the penne and the chicken broth. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium, cover, and cook, stirring every 1 to 2 minutes, until the pasta is tender and the liquid has almost been completely absorbed, about 10-12 minutes.
Stir in the pesto sauce, cooked chicken, baby spinach, and peas. Cook, stirring constantly, until the spinach is wilted and the peas are just heated through, another 3 minutes.
Serve immediately topped with the fresh basil or store it in the refrigerator for up to 3 days. For best results, add another splash of chicken broth when reheating the pasta.
Shrimp Scampi Pasta
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Servings: 6
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Meal Tags: Dinner
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Dietary Tags: Egg-free, Nut-free
Ingredients
- 1 lb dried spaghetti
- 3 tbsp butter
- 1 lb peeled shrimp
- 2 garlic cloves, minced
- 1/4 cup white wine
- 1 lemon, zest and juice
- 1/3 cup freshly grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Preparation
Bring a large pot of water to a boil. Season it liberally with salt and cook the pasta according to package directions.
In a large skillet, melt the butter over medium-high heat. Add the shrimp, season it with salt and pepper, and cook until it turns bright pink on one side, about 2 minutes. Flip the shrimp and cook for another minute. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until it begins to evaporate, another 2 minutes. In the meantime, stir in the lemon zest and juice.
Transfer the cooked pasta to the skillet. Add the Parmesan cheese, parsley, and red pepper flakes. Toss until everything is well combined. Season with salt and pepper to taste.
Serve immediately.
Crispy Ravioli Bites
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Servings: 4
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Meal Tags: Appetizer, Dinner
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Dietary Tags: Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 package fresh cheese and spinach ravioli
- 1/4 cup Italian dressing
- 1/4 cup breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 2 tsp Italian seasoning
- 1/2 cup marinara sauce, warm
- Salt and freshly ground black pepper
Preparation
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
In a large pot of boiling water, cook the ravioli according to package directions. Drain the pasta and transfer it into a large bowl. Toss the pasta with the Italian dressing. Set the ravioli aside and allow it to cool slightly before handling.
While the pasta is cooling, in a medium bowl, whisk together the breadcrumbs, Parmesan cheese, and Italian seasoning.
Once cool enough to handle, arrange the pasta on the baking sheet. Top each ravioli with some of the breadcrumb mixture. Bake the pasta until the breadcrumbs are golden, about 8 to 10 minutes.
Serve immediately with the marinara sauce.
Easy Swedish Meatballs
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Servings: 6
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Meal Tags: Dinner, Make-ahead
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Dietary Tags: Nut-free
Ingredients
- 1 package frozen meatballs
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1/4 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 tbsp chopped fresh parsley
- 1 lb dried egg noodles
- Salt and freshly ground black pepper
Preparation
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Arrange the meatballs on the baking sheet. Bake them until they are golden and cooked through, about 10 to 15 minutes.
While the meatballs are baking in a large skillet, melt the butter over medium-high heat. Stir in the flour. Cook, stirring, for 1 minute. Stir in the beef broth, cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste. Continue to cook, stirring, until the sauce thickens, about 1 to 2 minutes. Stir in the meatballs and continue to cook, stirring occasionally, until the meatballs are coated and hot, about 2 to 3 minutes. Stir in the parsley.
While the meatballs are cooking in the sauce, in a large pot of boiling water, cook the egg noodles according to package directions.
Serve the meatballs immediately over the egg noodles or store in the refrigerator for up to 3 days.
Rustic Sausage Kale Tortellini
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Servings: 6
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Meal Tags: Dinner
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Dietary Tags: Nut-free
Ingredients
- 1 tbsp oil
- 1 lb smoked turkey sausage, sliced
- 2 garlic cloves, minced
- 1 19-oz can fire-roasted tomatoes
- 1 cup chicken broth
- 1 tbsp Italian seasoning
- 1 package fresh cheese tortellini
- 4 cups shredded green kale
- 1/4 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
Preparation
In a large skillet, heat the oil over medium-high heat. Add the sausage to the skillet. Cook, stirring occasionally, until it is golden, about 3 to 4 minutes. Remove the sausage from the skillet and set it aside.
Add the garlic to the skillet, and cook, stirring, until it becomes fragrant, about 30 seconds. Stir in the fire-roasted tomatoes, chicken broth, and Italian seasoning. Season with salt and pepper to taste. Bring the mixture to a boil. Stir in the tortellini. Cover the skillet and continue to cook, stirring occasionally, until the pasta is cooked through, about 4 to 5 minutes.
Once tender, stir in the kale. Continue to cook until the kale is wilted, about 3 minutes. Return the sausage to the skillet and stir in the Parmesan cheese.
Serve immediately or store in the refrigerator for up to 3 days.