Ingredients

• 4 slices thick-cut bacon
• 1 lb peeled shrimp
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/4 jalapeño, seeded and minced
• 1 cup fresh corn kernels
• 4 cups cooked rice
• 1 cup halved cherry tomatoes
• 2 green onions, sliced
• Salt and freshly ground black pepper

Preparation

In a large skillet, cook the bacon over medium-high heat until it is golden, about 3 to 4 minutes. Flip the bacon and continue to cook until the bacon is crisp, about 2 to 3 mintues. Remove the bacon from the skillet and set it aside.
Arrange the shrimp in the skillet and cook until it turns pink, about 2 minutes. Flip the shrimp and continue to cook until they are completely pink and opaque, about 1 to 2 mintues. Tansfer the shrimp into a clean bowl and set it aside.
Add the shallot, garlic, and jalapeño to the skillet. Cook, stirring, until they are fragrant, about 30 seconds. Add the corn, and cook, stirring occasionally, until it is bright yellow, about 2 minutes. Stir in the rice and arrange the mixture into an even layer. Continue to cook, without stirring, until the rice begins to brown, about 5 minutes. While the rice is cooking, chop the bacon. Once the rice begins to brown, stir the mixture and press it back down into an even layer. Continue to cook, without stirring, until the rice is golden, about 3 minutes. Season the mixture with salt and pepper to taste. Stir in the bacon.
Serve immediately topped with cherry tomatoes, cooked shrimp, and green onion. Store in the refrigerator for up to 3 days.

Ingredients

• 1 1/2 lemons, cut into quarters
• 2 yellow onions, halved
• 6 garlic cloves, smashed
• 1/4 cup Old Bay seasoning
• 1 tsp salt
• 1 lb baby potatoes, halved
• 4 corn on the cob, cut into quarteres
• 4 smoked pork sausages, sliced
• 1 lb shrimp
• 3 tbsp butter
• 1 tbsp chopped fresh parsley

Preparation

Fill a large pot with water. Add the lemon, onion, garlic cloves, Old Bay seasoning, and salt. Mix well. Bring the water to a boil and add the potatoes. Cook the potatoes until they begin to soften, about 10 minutes. Stir in the corn and the smoked sausage. Cook, stirring occasionally, until the corn is bright yellow, about 5 minutes. Remove and discard the lemon, onion, and garlic cloves. Add the shrimp and continue to cook until the shrimp is bright pink and opaque, about 3 minutes. Using a slotted spoon, transfer the cooked food into a large bowl.
In a measuring, pour 1 cup of the cooking water over the butter. Allow the butter to melt completely. Pour the mixture over the shrimp boil.
Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.

Ingredients

• 1 tbsp oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 cup frozen peas and carrots
• 1/2 cup frozen corn kernels
• 1/2 cup shredded red cabbage
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 4 cups cooked rice, chilled
• 1/4 cup soy sauce
• 2 green onions, sliced

Preparation

In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and red bell pepper and cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Stir in the frozen peas, carrots, and corn. Cook, stirring, until they soften, about 1 minute. Stir in the red cabbage, garlic, and ginger. Continue to cook, stirring, until they become fragrant, about 30 seconds to 1 minute. Add the rice and soy sauce. Continue to cook, stirring, until the rice is hot, about 2 to 3 minutes.
Serve immediately topped with the green onions or store in the refrigerator for up to 5 days.

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.

Ingredients

Chicken Marinade

• 1/2 cup plain yogurt
• 1/2 lemon, juice
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 8 boneless skinless chicken thighs, cut into 1-inch cubes
• Salt and freshly ground black pepper

Butter Chicken

• 3 tbsp butter
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground cayenne pepper
• 1 19-oz can crushed tomatoes
• 1 cup heavy cream
• 1 tbsp sugar
• Salt and freshly ground black pepper

Preparation

To make the marinade, in a large bowl, combine the yogurt, lemon juice, garam masala, and ground cumin. Season with salt and pepper to taste. Stir in the chicken and mix well. Cover the bowl and refrigerate for at least 20 to 30 minutes.
Once ready to cook, in a large skillet, melt the butter over medium-high heat. Arrange the chicken in the skillet in a single layer. Discard the remaining yogurt marinade. Cook the chicken, stirring occasionally, until it begins to brown, about 5 to 7 minutes. Stir in the onion, garlic, and ginger. Continue to cook, stirring often, until the onions begin to soften, about 3 minutes. Stir in the remaining garam masala, ground cumin, ground turmeric, and cayenne pepper. Continue to cook, stirring, until the spices become fragrant, about 1 minute. Stir in the crushed tomatoe, heavy cream, and sugar.
Reduce the heat to low, and continue to cook, stirring often, until the sauce reduces and the flavours concentrate, about 10 to 15 minutes.
Serve immediately or store in the refrigerator for up to 3 days.

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.

Ingredients

• 1 tbsp oil
• 1 lb lean ground beef
• 1 lb ground chicken
• 1 yellow onion, diced
• 3 celery ribs, diced
• 2 carrots, peeled and diced
• 4 garlic cloves, minced
• 1/3 cup red wine
• 2 28-oz cans crushed tomatoes
• 2 cups beef broth
• 1 cup milk
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 2 tsp sugar
• 1 Parmesan cheese rind
• Salt and pepper to taste

Preparation

In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef and ground chicken and cook, breaking it up with the side of a spoon, until it is no longer pink, 6 to 7 minutes. Add the onion, celery, and carrot. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook for another minute. Add the red wine and cook for 3 to 4 minutes. Add the crushed tomatoes, beef broth, milk, oregano, basil, thyme, sugar, and Parmesan rind if using. Stir well.
Bring the sauce to a boil, reduce the heat to low, cover, and simmer for 2 to 3 hours. Remove the lid and simmer for an additional 30 minutes. Remove the Parmesan rind and discard it. Season with salt and pepper.
Serve immediately or store in the refrigerator for 3 to 4 days. This sauce can also be frozen for up to 3 months.

Ingredients

• 1 tbsp butter
• 2 cups quartered cremini mushrooms
• 1 shallot, diced
• 2 garlic cloves, minced
• 3/4 cup chicken broth
• 1/2 cup cream
• 1 lb gnocchi
• 4 oz crumbled blue cheese
• 2 tbsp chopped fresh parsley

Preparation

In a large skillet, melt the butter over medium-high heat. Add the mushrooms. Cook, stirring occasionally, until they have released their moisture and begin to brown, about 5 to 6 minutes. Add the shallot and garlic. Cook, stirring, until they become fragrant, for about 1 minute. Stir in the chicken broth and cream. Bring the mixture to a simmer and reduce the heat to medium-low. Stir in the gnocchi. Cover the skillet and continue to cook, stirring occasionally, until the gnocchi is cooked through, about 5 to 7 minutes. Add the blue cheese. Continue to cook, stirring, until the blue cheese is melted, about 1 minute.
Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.

Ingredients

• 1 tbsp oil
• 1 lb lean ground beef
• 2 cups tomato sauce
• 1 cup beef broth
• 1/2 tsp red pepper flakes
• 2 cups chopped baby spinach
• 1 package fresh cheese and spinach ravioli
• 1/2 cup shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Preparation

In a large oven-safe skillet, heat the oil over medium-high heat. Add the beef to the skillet and cook, breaking it up with the side of the spoon, until it is no longer pink, about 5 minutes. Season with salt and pepper to taste. Stir in the tomato sauce, beef broth, and red pepper flakes. Bring the mixture to a boil. Reduce the heat to medium. Stir in the baby spinach and cook until it is wilted, about 2 minutes. Stir in the ravioli and reduce the heat to medium-low. Continue to cook, stirring occasionally, until the pasta is cooked, about 5 to 6 minutes. Top the pasta with the mozzarella and Parmesan cheese.
Broil the pasta until the cheese is golden, about 1 to 2 minutes.
Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.