Loaded Antipasto Dip

 

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How to customize this dip 

Almost everything in this dip can be substituted or supplemented for a fun spin. Instead of salami, try chopped soppressata, prosciutto, or a mix. Add chopped marinated artichoke hearts for more texture or peperoncini for spice. Instead of crusty bread, serve the dip with grilled ciabatta, crostini, or seeded crackers. 

Notes from the Food & Wine Test Kitchen

Rub the toasted bread lightly with a cut garlic clove for extra flavor.

Let the mozzarella sit at room temperature for 15 minutes before serving for the creamiest texture.

If you don’t have a Microplane, use a vegetable peeler to make thin shards of Parmigiano-Reggiano.

Ingredients

Original recipe (1X) yields 8 servings

• 1/2 cup extra-virgin olive oil
• 2 garlic cloves, grated (about 1 teaspoon)
• 1 teaspoon flaky sea salt, divided
• 4 ounces sliced Genoa salami, chopped (about 1 cup)
• 8 ounces fresh mozzarella cheese pearls, torn
• 1/2 cup jarred roasted red peppers, drained and chopped
• 1/2 cup pitted Castelvetrano olives, torn
• 1/4 cup chopped fresh basil
• 2 tablespoons balsamic vinegar
• 1 ounce Parmigiano-Reggiano cheese
• 1 (1-pound) loaf crusty bread, warmed

Directions

1. Pour olive oil onto a shallow serving platter or large rimmed plate. 
2. Stir garlic and 1/2 teaspoon of the salt into oil. 
3. Scatter salami, mozzarella pearls, roasted red peppers, olives, and basil evenly over oil mixture.
4. Drizzle evenly with balsamic vinegar and top with remaining 1/2 teaspoon salt. 
5. Using a microplane, finely shred Parmigiano-Reggiano over salami mixture.
6. Serve immediately with warm bread for dipping and scooping.

Make ahead

Assemble the dip just before serving so the basil stays vibrant and the bread remains crisp. Store leftovers refrigerated for up to two days. Bring to room temperature before serving again.

Lemon chicken orzo

 

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this lemon chicken orzo is truly so easy - just combine all ingredients in a pan and bake for a balanced + comforting meal everyone will LOVE (no side salad needed because we packed a lot of greens in there!)

feel free to switch up the cheeses — fontina + pecorino work beautifully here too. enjoy!!

ONE PAN LEMON CHICKEN ORZO

• 1 cup uncooked orzo

• 1 and 3/4 cup chicken broth

• 1/2 cup heavy cream

• 3-4 boneless chicken breasts

• 2 cups fresh spinach

• 1/2 cup parmesan

• 1 cup shredded mozzarella

• 2 cloves garlic, minced

• 1 tbsp lemon juice

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/2 tsp Italian seasoning

• 1 tbsp olive oil

Instructions

1) preheat oven to 400

2) in a 9 x 13 baking dish add orzo, broth, cream, garlic, lemon juice, and seasonings

3) add spinach and place chicken on top. drizzle olive oil over chicken

4) cover tightly with foil and bake 30 min

5) remove foil. add parmesan and mozzarella. bake uncovered another 5-10 min until bubbly and chicken is done

BBQ Pulled Chicken & Potatoes

 

Macros (per serving)

• Calories: 495
• Protein: 52g
• Carbs: 37g
• Fat: 5g
• Fibre: 14g
• Servings: 5

Ingredients

• 2 lbs chicken breast
• 600g baby potatoes, halved
• 1 cup sugar-free BBQ sauce
• 1 cup chicken broth
• 1 onion, sliced
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 cup reduced fat cheddar cheese
• 2 tbsp chopped parsley

Directions

1. Add potatoes and onion to bottom of crockpot.
2. Place chicken on top.
3. Pour BBQ sauce and broth over everything.
4. Season with paprika and garlic powder.
5. Cook on LOW for 6 to 7 hours.
6. Shred chicken and stir together.
7. Top with cheese and let melt for 10 minutes.
8. Garnish with parsley.

Slow Cooker Buffalo Chicken Mac

Macros (per serving)

• Calories: 480
• Protein: 50g
• Carbs: 35g
• Fat: 15g
• Fibre: 3g
• Servings: 6

Ingredients

• 2 lbs chicken breast
• 350g high protein macaroni
• 1 cup buffalo sauce
• 1 cup low fat cottage cheese
• 1 cup light cream cheese
• 1 cup reduced fat cheddar
• 2 cups chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• Green onions for garnish

Directions

1. Add chicken, buffalo sauce, broth, garlic powder, and onion powder to crockpot.
2. Cook on LOW for 6 hours.
3. Shred chicken.
4. Cook pasta separately.
5. Blend cottage cheese until smooth.
6. Add cottage cheese, cream cheese, and cheddar into crockpot.
7. Stir in cooked pasta.
8. Garnish with green onions.

Crockpot Taco Rice Bowl

Macros (per serving)

• Calories: 490
• Protein: 46g
• Carbs: 42g
• Fat: 13g
• Fibre: 8g
• 
  
• Servings: 6

Ingredients

• 2 lbs extra lean ground turkey
• 1½ cups uncooked jasmine rice
• 1 can black beans, drained
• 1 can corn, drained
• 2 cups salsa
• 2 cups low sodium chicken broth
• 1 red bell pepper, diced
• 1 onion, diced
• 2 tbsp taco seasoning
• 1 cup reduced fat cheddar cheese
• Fresh cilantro

Directions

1. Brown turkey in a pan first.
2. Add turkey, rice, beans, corn, salsa, broth, peppers, onion, and taco seasoning to crockpot.
3. Stir well.
4. Cook on LOW for 4 to 5 hours until rice is tender.
5. Stir in cheese at the end.
6. Top with cilantro before serving.

LOADED BUFFALO CHICKEN BOWLS

 

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(Makes 7 Servings: Each Serving is 1 Bowl)

Macros (Per Serving):

-450 Calories

-6g Fat

-53g Carbs

-46g Protein

Ingredients:

• -2.5 lbs Chicken Breast (1134g)
• -2 Cups Dry Jasmine Rice (~380g)
• -1: 15oz Can of Corn (425g)
• -1: 15oz Can of Black Beans (425g)
• -1.25 Cups Pico de Gallo (300g)
• -5 Tbsp Buffalo Sauce (75g)
• -1.5 Tsp Paprika
• -1 Tsp Garlic Powder
• -1 Tsp Salt
• -1/2 Tsp Black Pepper
• Corn & Bean Seasonings:
• -1/2 Tsp Paprika
• -1/4 Tsp Salt
• -1/4 Tsp Black Pepper
• Ranch Drizzle:
• -3/4 Cup 0% Plain Greek Yogurt (180g)
• -1/4 Cup Light Mayo (60g)
• -2 Tbsp Vinegar
• -1/2 Tsp Dried Parsley
• -1/4 Tsp Garlic Powder
• -1/8 Tsp Onion Powder
• -1/2 Tsp Salt

Instructions:

1.) Cook 2 cups jasmine rice.

2.) Season cubed chicken and air fry at 400°F for 12–15 minutes, then toss with buffalo sauce.

3.) Heat corn until blistered, add black beans, and warm through.

4.) Mix ranch drizzle ingredients.

5.) Divide rice, chicken, and corn/beans into 7 bowls. Top with pico and ranch, then store or serve.

Unstuffed Pepper Skillet

 

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4 Servings

https://mallorythedietitian.com/unstuffed-pepper-skillet/

INGREDIENTS

• 1 lb lean ground beef 

• 2 Tbsp extra virgin olive oil

• ½ yellow onion, diced

• 3 bell peppers, any color, diced (I use 2 red + 1 green)

• 3 cloves garlic, minced

• 1 Tbsp fresh oregano, chopped (or 1 tsp dried oregano or Italian seasoning)

• 1½ tsp chili powder

• 1 tsp ground cumin

• 1 tsp paprika

• 1 tsp kosher salt 

• ¼ tsp black pepper 

• 1 Tbsp tomato paste

• ½ cup long grain white rice, dry 

• 1 cup beef broth 

• 1 (15 oz) can fire-roasted diced tomatoes 

• ½ cup shredded cheddar cheese

• optional: ½- 1 tsp red pepper flakes 

DIRECTIONS

• Heat olive oil in a large skillet on medium-high heat. Add onion + red & green bell peppers. Saute until soft, ab 3-4 min. 

• Add garlic and oregano until fragrant, ab 30 seconds and then add the beef & seasonings. Break apart the beef. Cook until it’s no longer pink and almost cooked through, ab 5-7 minutes. Stir in the tomato paste.

• Add the tomatoes (no need to drain), uncooked rice, and beef broth. Bring to a boil. Reduce to low heat, cover, and simmer for 15-18 minutes until rice is cooked. Turn off the heat, give it a stir, and add extra broth if needed. Stir in the cheese.

• Hint: If you want to use minute rice, you only need to let the mixture simmer for 10-15 minutes and add the minute rice in the last 1-2 minutes. If using brown rice, cook the rice separately and add it in the same way as minute rice.

STORAGE

• Refrigerator - store in an airtight container up to 3-4 days.

• Freezer - store in a freezer-safe container up to 2 months.

NUTRITION (per 2 cup serving, makes 4 servings total)

• 420 calories, 32g protein, 35g carb, 4g fiber, 17g fat

One-Pan Cabbage and Rice

 

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Four Servings: about 390–425 calories each

Ingredients

• 1 lb ground beef
• 4 cloves garlic, minced
• 1/2 tbsp ginger, grated (or Tumeric, or green onion, or sesame oil)
• 1 cup jasmine rice (uncooked)
• 1 1/2 cups (355 mL)  beef broth
• 1 tbsp soy sauce
• 1 tbsp doubanjiang (or chili garlic sauce gochujang (sweeter))
• 1 tbsp honey
• Salt, to taste (I like to add this at the end – the type of chicken broth you use can alter the saltiness level of your rice, so yours may not even need salt. Always taste before adding!)
• ~1/3 small head cabbage chopped (about 13 oz / 370 g) — don’t worry about being exact
• Parsley (Optional)

Instructions

1. In a large pan or skillet, cook the ground beef over medium heat until browned.
2. Add the garlic and ginger and cook for another 30 – 60 seconds until fragrant.
3. Stir in the rice, beef broth, soy sauce, doubanjiang, and honey. Mix well.
4. Layer the cabbage on top of everything in the pan.
5. Cover and simmer on low heat until the rice is cooked and has absorbed the liquid, about 15 – 20 minutes (stir once halfway to avoid burning on the stove. If it does end up burning a little, add a couple tablespoons of water, mix, and cover and cook for a couple more minutes again to help deglaze the pan).
6. Remove from heat, fluff gently, and garnish with chopped parsley

Broccoli Cheddar Chicken Orzo

 

Video

Ingredients (3–4 servings)

Chicken

* 2 boneless chicken breasts (cut into cubes)

* 3 tbsp olive oil

* 1 tsp garlic powder

* 1 tsp onion powder

* 1 tsp paprika

* 1 tsp smoked paprika

* ¼ tsp cayenne pepper (adjust to spice preference)

* Salt & black pepper to taste

Orzo & Sauce

* 1 cup orzo pasta

* 2 cups chicken broth

* 1 tsp garlic powder

* 1 tsp onion powder

* 1 tsp paprika

* 1/2 tsp turmeric powder

* ¼ tsp cayenne pepper (adjust to spice preference)

* Salt & black pepper to taste

* ½ cup heavy cream

* 1½ cups broccoli florets

* 1–1½ cups shredded cheddar cheese

* 2 garlic cloves (minced)

* 1 tbsp butter (optional for extra richness)

Per serving (4 meals)

• With 1 cup cheddar
• About 580 calories per meal
• With 1½ cups cheddar
• About 635 calories per meal
• Estimated macros per serving

(rough estimate)

Per meal:

Protein: 35–45g

Carbs: 30–40g

Fat: 30–40g

CHEESY TACO CROCKPOT

 

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CHEESY TACO CROCKPOT 🧀🌮

(Makes 6 Servings: Each Serving is 1/6 of the Crockpot)

Macros (Per Serving):

-467 Calories

-11g Fat

-48g Carbs

-44g Protein

Ingredients:

-2 Lbs Lean Ground Beef (96/4) (907g)

-1 Onion

-3 Bell Peppers

-1 Tbsp Minced Garlic (15g)

-1 14.5 oz Can Diced Tomatoes (411g)

-2 Packets Taco Seasoning

-1 15.25 oz Can Black Beans (432g)

-1 15.25 oz Can Sweet Golden Corn (432g)

-1 Cup Basmati Rice (210g)

-2 Cups Beef Stock (480 ml)

-1 Cup Reduced Fat Cheese (113g)

Instructions:

1.) Add ground beef into crockpot and break it up. Then add in your diced onion, diced bell peppers, minced garlic, chopped tomatoes and taco seasoning. Mix well.

2.) Cook for 3 hours on high then give it a mix.

3.) Add in your rice, sweetcorn, beans and beef stock. Mix until well combined. Cook on high for another hour or until rice is done.

4.) Add cheese one top and recover until melted.

MARRY ME CHICKEN & RICE

 

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 🍗🍚

(Makes 8 Servings: Each Serving is 1/8 of the Pan)

Macros (Per Serving):

-503 Calories

-10g Fat

-63g Carbs

-55g Protein

Ingredients:

-2.5 lbs Chicken Breast, Raw & Skinless (1134g)

-2.5 Cups Jasmine Rice, Dry (500g)

-1 Cup Chicken Broth (240mL)

-4 tsp Minced Garlic (20g)

-1 Small Onion, Diced

-1 Cup Sun-Dried Tomatoes, Chopped (125g)

-2 Cups Baby Spinach (60g)

-2 Cups Grated Parmesan Cheese (200g)

-1.5 Tbsp Italian Seasoning

-1 Tbsp Paprika

-1 Tbsp Garlic Powder

-1 tsp Chili Flakes

-Salt & Black Pepper

Sauce:

-1 Cup 2% Cottage Cheese (200g)

-1 Cup 0% Greek Yogurt (240g)

-2–4 Tbsp Chicken Broth (taken from the crockpot)

-1 tsp Onion Powder

-1 tsp Garlic Powder

-1 tsp Chili Flakes

Instructions:

1.) Add chicken, broth, and seasonings to crockpot; cook on high 3–4 hrs or low 6–8 hrs.

2.) Cook rice and set aside.

3.) Blend sauce ingredients with a little broth until smooth.

4.) Shred chicken, then stir in sauce, parmesan, and spinach; cook 5–10 minutes until thickened.

5.) Divide into 8 servings with rice and store or serve.

GARLIC PARM CHICKEN POTATO BOWLS

 

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GARLIC PARM CHICKEN POTATO BOWLS 🧄🍗🥔

(Makes 8 Servings: Each Serving is 1 Bowl)

Macros (Per Serving):

-597 Calories

-21g Fat

-40g Carbs

-62g Protein

Ingredients:

-3 lbs Chicken Breast (1,360g)

-3 lbs Baby Gold Potatoes (1,360g)

-1 Cup 0% Greek Yogurt (240g)

-1 Cup Light Cream Cheese (227g)

-2 Cups Reduced-Fat Parmesan Cheese (224g)

-8 oz Low-Sodium Chicken Broth (240mL)

-1: 12 oz Bags Frozen Broccoli Florets (680g)

-1 Tbsp Olive Oil (14g)

-2 Tbsp Minced Garlic (18g)

-1 Tbsp Garlic Powder

-1 Tbsp Italian Seasoning

-1 Tsp Salt

-1 Tsp Black Pepper

-1/2 Tsp Paprika

Instructions:

1.) Cook chicken with seasonings, yogurt, cream cheese, and broth in crockpot (high 3–4 hrs or low 6–8 hrs).

2.) Toss potatoes with oil and seasonings; air fry at 400°F until crispy.

3.) Shred chicken, stir until creamy, add broccoli; cook until tender.

4.) Stir in parmesan.

5.) Portion potatoes and top with chicken mixture into containers.

Enjoy!

FAJITA CHICKEN STUFFED POTATOES

 

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FAJITA CHICKEN STUFFED POTATOES🍗🫑🥔

(Makes 5 Servings: Each Serving is 1 Stuffed Potato)

Macros (Per Serving):

-570 Calories

-14g Fat

-52g Carbs

-59g Protein

Ingredients:

-2 Lbs of Chicken Breast (907g)

-1 Onion

-3 Bell Peppers

-1: 10 oz Can Diced Tomatoes with Chilies (283g)

-5 Medium Russet Potatoes (~200g each)

-2 Cups Reduced Fat Mexican Style Cheese (226g)

-2 Packets of Fajita Seasoning

Instructions:

1.) Cook chicken with onion, peppers, seasoning, and tomatoes in crockpot (high 3–4 hrs or low 6–8 hrs).

2.) Bake fork-pierced potatoes at 350°F for ~60 min until tender.

3.) Shred chicken; split potatoes.

4.) Top potatoes with chicken and cheese; bake 2–3 min until melted.

5.) Cool slightly and enjoy.

Cilantro lime crockpot chicken

 

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Lose weight with flavor 🔥 Cilantro lime crockpot chicken gets it done 457 cals 44g protein 7g fat 52g carbs

Ingredients: this makes 6 meals

2lb chicken breast

1 can (1.75 cup) diced tomatoes

1 onion

2 bell peppers

1 pack taco seasoning

1 can (14 tbsp) diced green chiles

1 can (1.75 cup) whole kernel corn

1 can (1.75 cup) pinto beans

1 cup jasmine rice dry (cooked separately)

1 cup Mexican four cheese

Set this one and forget it and you have meals for the entire week

Creamy Taco Beef & Rice Bowls

 

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Creamy Taco Beef & Rice Bowls

Macros (per serving):

7 Meals

397 calories | 40g protein | 38g carbs | 7g fat

Ingredients (7 servings):

• 95% Lean Ground Beef – 36 oz

• Jasmine Rice (Earthly Grains) – 2 cups

• Classic Beef Bone Broth (@kettleandfire ) – 1 container

• White Onion – 1 medium

• Bell Pepper – 1 medium

• Mild Taco Sauce (Ortega) – 1/2 cup

• Plain Greek Yogurt (Oikos) – 1 cup

• Lime Juice – 2 tbsp

• Taco seasoning, garlic powder, salt & pepper – to taste

Directions:

• Cook ground beef and season to your liking

• Sauté onion and bell pepper until softened

• Cook rice in beef bone broth until tender

• In a bowl, mix Greek yogurt, taco sauce, and lime juice

• Add beef, veggies, and rice into a large bowl

• Pour sauce over everything and mix well

• Split evenly into 7 meal prep containers

Lentil Taco meat

 

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✨ Save this taco night hack for later and share with someone trying to make healthy dinners stretch a little further 🌮

Mixing red split lentils into taco meat is one of the easiest ways to stretch your meat further while adding extra fiber, protein, and iron too. They cook quickly, soak up all the taco flavour, and blend right into the meat, especially once all the toppings are added!

BASIC TACO MEAT RECIPE

• 1 lb lean ground beef or turkey

• 1/2 cup dry red split lentils

• 1 cup reduced sodium broth (add more if needed)

• Taco seasoning, to taste

• Optional: onion, peppers, corn, etc.

Brown the meat. Stir in the rinsed lentils, broth, and taco seasoning. Cover and simmer for 10–15 minutes, or until the lentils are soft. Mash slightly if you want a thicker texture.

✨ Use fewer lentils for almost no texture change, or add more to make the meal even heartier and more budget-friendly.

Red Curry Chicken and Rice Bowls

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Yield:

4 servings

 Ingredients

• 1½ cups long-grain white rice
• 2 tablespoons to ⅓ cup Thai red curry paste, to taste
• 2 cups chicken broth
• 1½ pounds boneless, skinless chicken breasts, patted dry
• 3 garlic cloves
• 2 limes
• 1 tablespoon fish sauce, plus more to taste
• 4 tangerines or other small, sweet citrus
• ⅓ cup salted peanuts
• 12 to 16 ounces slaw blend
• 1 cup cilantro or mint leaves, or a mix

Preparation

Step 1

In a large Dutch oven over medium, add the rice and red curry paste to taste. Stir until fragrant, 2 to 4 minutes. 

Step 2

Stir in the broth. Place the chicken breasts on top, spread the tops of the breasts with a little more red curry paste, then bring to a boil over high. Cover, reduce heat to low, and simmer until the rice is tender and the chicken is cooked through, 20 to 23 minutes. (Make sure to look under the chicken to see if the rice is cooked.) Turn off the heat, transfer the chicken to a cutting board, then cover the rice and let both rest for at least 10 minutes. 

Step 3

While the rice rests, into a large bowl, finely grate the garlic and zest of the limes. Add the juices of the limes and the fish sauce. Peel the tangerines and thinly slice. Add to the bowl. Coarsely chop the peanuts. Add the slaw, peanuts and herbs to the dressing and toss to coat.

Step 4

Thinly slice the chicken. Season the rice to taste with fish sauce. Eat the rice with the chicken and slaw.

Batch Prep Means - Marry Me Chicken

 

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Macros & Calories

61.5g P | 48.8g C | 8.7g F

541cals

• 1.2kg chicken breast raw skinless
• 1 cup chicken stock
• 4 tsp Minced garlic
• 1 small onion, diced
• 125g sun-dried tomatoes (not in oil)
• 200g 3% cottage cheese
• 1 cup Greek yogurt
• 50g grated parmesan
• 2 heaped handfuls of spinach spinach
• 300g Jasmine Rice (use whatever rice you want)

Chicken Seasoning (goes in slow cooker)

• 1½ tbsp Italian seasoning
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp chilli flakes
• Salt & Pepper

Sauce Seasoning (added only in high protein sauce)

• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chilli flakes

How to make:

1. Add to a slow cooker, chicken breast, chicken stock, minced garlic, diced onion, sun-dried tomatoes, and spices
2. Cook LOW 4 hrs or HIGH 2-2.5 hrs.
3. While that’s cooking make rice in rice cooker about 30mins before the chicken is done
4. Once rice is one wait till 10mins remain and make sauce by blending cottage cheese, Greek yogurt and spices
5. Once chicken is done shred chicken and add sauce and top with parmesan and leave for 10mins
6. Then before you serve add rice and spinach and stir until combine
7. Serve evenly into 6 meal prep containers
8. And you have just made 6 high-protein meals.

Amaro Spritz (aka the grown-up Aperol Spritz)

Ingredients:

• 1½ oz Amaro (e.g. Montenegro, Nonino, Averna, or Meletti)
• 3 oz Prosecco
• 1 oz soda water (optional, for a lighter version)
• Orange slice or twist (for garnish)

Instructions:

1. Fill a wine glass with ice.
2. Add amaro, then top with prosecco.
3. Add soda water if desired.
4. Garnish with an orange slice.

📝 Bit more herbaceous and sophisticated than your average spritz.

Café Negroni

 Café Negroni

Ingredients

• 1 1/2 oz natural coffee liqueur (we recommend Estate 98 Licor de Café Especial)
• 1 oz Campari
• 1 oz sweet vermouth
• Orange peel

Directions

1. Combine everything in a mixing glass with ice and stir for 20 seconds. 
2. Strain into a rocks glass over a fresh large ice cube. 
3. Garnish with an orange twist.

Sicilian-Style Spaghetti Alla Carrettiera (Fresh Tomato and Garlic Sauce)

 

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• Prep5 mins
• Cook20 mins
• Active25 mins
• Total25 mins
• Serves 4 servings

Ingredients

• 1 1/4 pounds (566 g) plum tomatoes (about 5 tomatoes)
• 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling if needed
• 1/4 cup loosely packed, roughly chopped fresh basil leaves
• 3 medium cloves garlic, finely minced
• 1 large pinch red pepper flakes
• Kosher salt
• 1 pound (450 g) dried spaghetti
• 1/2 cup (1 1/4 ounces; 35 g) lightly toasted panko breadcrumbs, divided
• Grated Sicilian Pecorino or ricotta salata, for serving (optional)

Directions

1. Grate tomatoes on largest holes of a box grater into a large heatproof mixing or serving bowl until only the skin remains in your hand; it's okay if some slightly larger pieces of tomatoes and some skin get through, though you can discard the large pieces of skin. Add olive oil, basil, garlic, and red pepper flakes. Stir well and season with salt to taste. Set aside.
2. In a pot of lightly salted boiling water, cook spaghetti, stirring frequently, until al dente. When pasta has almost finished cooking, transfer 1/4 cup (30ml) pasta cooking water to tomato mixture and whisk to form an emulsion.
3. Using tongs, transfer pasta to tomato mixture along with an additional 1/4 cup (60ml) pasta cooking water. Vigorously toss and stir pasta to emulsify sauce and coat noodles. Add half of the breadcrumbs and toss to combine. The pasta should be well coated with creamy, emulsified sauce. If it seems dry, add extra pasta water and olive oil, 1 tablespoon (15ml) at a time, until it reaches the desired consistency. Taste for seasoning.
4. Transfer pasta to warmed plates and sprinkle with remaining breadcrumbs. Top with cheese, if desired. Serve right away.

Make-Ahead and Storage

This sauce is best made fresh, and the pasta is best enjoyed right away.

Nutrition Facts

(per serving)

642 Calories

20gFat

97g

Carbs

17g Protein

Scofflaw Cocktail

 

The Scofflaw cocktail has its origins in 1920s Paris and is named after those who defied prohibition laws. This cocktail combines rye whiskey, lemon juice, and grenadine, creating a balanced and elegant drink.

Ingredients:

• ¾ oz Real Grenadine
• 1 ½ oz rye whiskey
• 1 oz dry vermouth
• ¾ oz lemon juice

Instructions:

1. Add all ingredients to a cocktail shaker
2. Fill with ice and shake for 10 seconds
3. Strain into a chilled coupe
4. Garnish with a lemon twist.

Buttery Cabbage & Egg Noodles

 

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Simple, cozy, and packed with comforting flavor — these buttery cabbage noodles are tender, savory, and perfectly seasoned for an easy homemade meal everyone will crave! 🤍✨

• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Servings: 4–6

Ingredients:

• 🍜 12 oz egg noodles
• 🥬 1 small head cabbage, chopped
• 🧅 1 onion, sliced
• 🧈 4 tbsp butter
• 🧄 3 garlic cloves, minced
• 🫒 1 tbsp olive oil
• 🧂 Salt & black pepper to taste
• 🌿 1 tsp Italian seasoning
• 🌶️ Red pepper flakes (optional)
• 🧀 Parmesan cheese for serving (optional)

👩‍🍳 Directions:

Cook egg noodles according to package instructions. Drain and set aside.

Heat butter and olive oil in a large skillet over medium heat.

Add onions and cook until soft and golden.

Stir in cabbage and cook until tender and lightly caramelized.

Add garlic, salt, pepper, and Italian seasoning.

Toss cooked egg noodles into the cabbage mixture.

Stir everything together until buttery and heated through.

Serve warm with parmesan cheese if desired.

Pasta e Piselli

 

Article

Video

Servings: 3 people

Ingredients

• 1 tablespoon olive oil extra virgin
• ½ cup onion chopped into small dice
• 2 cups frozen peas
• 4 cups water divided
• 170 grams small pasta ditalini or small shells
• 3 tablespoon parmigiano reggiano grated
• salt and pepper to taste

Instructions

1. To a large pan or pot, over medium heat, add the olive oil.
2. Once olive oil is heated through, add the chopped onion. Season with salt and pepper.
3. Once onion is fragrant, add the peas. Cook for about 1-2 minutes. Pour in about 2.5-3 cups of water.
4. Once water and peas come to a boil, remove about 1 ¼ cup of peas and a bit of broth to a measuring cup or jar.
5. Using an immersion blender, blend the peas until creamy.
6. Add the cream mixture back into the pan. Adjust for salt and pepper if needed.
7. Once it comes back to a boil, add in the pasta.
8. Cook the pasta until tender. If while cooking, it starts to dry out too much, add more water. Stir often, or else the pasta and peas will stick to the bottom of the pan. Remove from heat.
9. Off heat, add a bit of olive oil and grated parmigiano. Stir. This will give the dish an even creamier consistency.
10. Serve, top with more grated parmigiano and enjoy!

Chicken Parm with Spicy Rigatoni

 

Article

• Prep 40 min
• Cook 30 min
• Total 70 min
• Serves 4

Ingredients

Spicy Rigatoni Pasta

• 1/2 white onion, chopped
• 2 tbsp minced garlic
• 2 tbsp tomato paste
• 2 cups heavy cream
• 2 tbsp red pepper flakes
• 1 tbsp oregano
• 1 tsp salt
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• Rigatoni
• Parmesan
• Chicken Parm

Chicken breast, sliced and beaten

• Eggs
• Flour
• Breadcrumbs
• Mozzarella
• Pasta sauce from above

Baked Feta with Giant Beans

 

Link

Ingredients

• 2 cans (15 oz each) Butter beans or cannellini beans, drained and rinsed
• 1 block (7–8 oz) High-quality Greek Feta cheese
• 1 can (14 oz) Crushed or diced tomatoes
• 1 small Red onion, finely diced
• 2 cloves Garlic, minced
• 3 tbsp Extra virgin olive oil
• 1 tsp Dried oregano
• ½ tsp Smoked paprika
• To taste Salt and cracked black pepper
• 3–4 Fresh thyme sprigs
• Optional: Drizzle of honey

Instructions

1. Preheat: Set oven to 400°F (200°C).
2. Sauté: In an oven-safe skillet, heat 1 tbsp olive oil. Sauté red onion (5 mins), then add garlic and spices (1 min).
3. Simmer: Stir in tomatoes and beans. Simmer for 5 mins.
4. Nestle: Place the feta block in the center of the beans.
5. Season: Drizzle remaining oil over the pan. Add black pepper.
6. Bake: Roast for 15–20 mins.
7. Broil: Switch to broil for 2–3 mins until the cheese is golden.
8. Garnish: Top with fresh thyme and optional honey. Serve with bread.

Baked Chicken Caprese

 

Link

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt and black pepper, to taste
• 2 tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• Fresh basil leaves
• 2 tbsp balsamic glaze

Instructions

1. Prepare the Chicken

Preheat oven to 400°F (200°C). Lightly grease a baking dish.

Pat the chicken breasts dry and place them in the baking dish. Drizzle with olive oil and season with garlic, Italian seasoning, paprika, salt, and black pepper.

2. Bake the Chicken

Bake for 20–25 minutes, or until the chicken is nearly cooked through and reaches an internal temperature of 165°F (74°C).

3. Add the Caprese Topping

Top each chicken breast with slices of tomato and fresh mozzarella cheese.

Return to the oven and bake for another 5–7 minutes until the mozzarella is melted and bubbly.

4. Finish and Serve

Remove from the oven and top with fresh basil leaves. Drizzle balsamic glaze over the chicken before serving.

Serve warm with roasted vegetables, salad, or Mediterranean rice.

Tips

• Pound chicken breasts evenly for faster, more even cooking.
• Fresh mozzarella melts beautifully and gives the best flavor.
• For extra color and flavor, add cherry tomatoes around the baking dish while roasting.

Chicken Salt Recipe

 Chicken salt is a savory, slightly sweet seasoning that originated in Australia—great on fries, chicken, roasted veggies, and more. Here’s a simple homemade version:

 Basic Chicken Salt Recipe

Ingredients:

• 2 tbsp salt
• 1 tbsp chicken bouillon powder (or crushed stock cubes)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika (regular or smoked)
• ½ tsp celery salt (optional but authentic)
• ½ tsp sugar (balances the flavor)
• ¼ tsp turmeric (for color, optional)
• ¼ tsp black pepper

Instructions:

1. Mix everything together in a bowl.
2. Taste and adjust—add more bouillon for a stronger chicken flavor or more salt if needed.
3. Store in an airtight container for up to a few months.

 Tips for Best Flavor

• Blend it briefly in a spice grinder if you want a super fine, even texture (like store-bought).
• Use on hot fries right after cooking so it sticks better.
• Try it on popcorn or roasted potatoes—it works surprisingly well.

 Want a “from-scratch” version?

If you prefer no bouillon:

• Replace bouillon with 1–2 tsp nutritional yeast + a pinch of dried thyme and sage.
• Add a bit more salt and paprika to compensate.

If you tell me what you want to use it for (fries, chicken, etc.), I can tweak the mix to match 

Thai Peanut Chicken

 

Article 

• Yields 4 servings
• Prep Time:25 mins
• Cook Time:20 mins
• Total Time:45 mins

Ingredients

• 2 cups water
• 1 cup uncooked white rice
• 1 ½ tablespoons soy sauce
• 1 tablespoon creamy peanut butter
• 1 teaspoon white wine vinegar
• ⅛ teaspoon cayenne pepper
• 1 ½ tablespoons olive oil
• 2 skinless, boneless chicken breast halves - cut into thin strips
• 1 ½ tablespoons chopped garlic
• ¾ tablespoon chopped fresh ginger root
• 1 ¼ cups broccoli florets
• ⅜ cup chopped green onions
• ⅙ cup unsalted dry-roasted peanuts

Directions

1. Combine water and rice in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes.
2. Meanwhile, stir together soy sauce, peanut butter, vinegar, and cayenne pepper in a small bowl; set aside.
3. Heat olive oil in a skillet or wok over high heat. Cook and stir chicken, garlic, and ginger in hot oil until chicken is lightly browned, about 5 minutes. Reduce heat to medium and add broccoli, green onions, peanuts, and soy sauce mixture. Cook, stirring frequently, until broccoli is tender and chicken is cooked through, about 5 minutes.
4. Serve chicken-broccoli mixture over cooked rice.

Nutrition Facts (per serving)

• 360Calories
• 11gFat
• 43gCarbs
• 21gProtein

Crispy Onion Chips (Potato Chip Swap)

 Here’s a cleaned-up version of the “onion chips” recipe from Tasting Table along with the nutritional breakdown.  

Crispy Onion Chips (Potato Chip Swap)

Ingredients

• 2 medium onions, thinly sliced
• 7 oz grated Parmesan cheese
• 1 tbsp olive oil
• ½ tsp garlic powder
• ¼ tsp black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Spread the grated Parmesan evenly across the sheet.
4. Arrange thin onion slices on top of the cheese.
5. Brush lightly with olive oil.
6. Sprinkle with garlic powder and black pepper.
7. Bake for 15–20 minutes until golden and crispy.
8. Let cool for about 10 minutes so the cheese hardens and crisps.
9. Break into chip-sized pieces and serve.

Estimated Nutrition (Per Serving)

Recipe makes about 4 servings.  

Chicken Egg Roll Bowl

 

Video

Recipe below 👇 or follow and comment “recipe” and I’ll DM you the recipe. Save it and share it with friends! Or go to my website: https://getonmyplate.com/trader-joes-egg-roll-bowl/

Ingredients

* 1 lb. lean ground turkey

* 1 9 oz. package of cole slaw mix (dressing discarded) or shredded cabbage

* 1 tbsp garlic, minced 4 Trader Joe’s frozen garlic squares work great!

* 2 tsp ginger, minced 2 Trader Joe’s frozen ginger squares work great!

* 1/2 cup Trader Joe’s Soyaki sauce

* Rice, for serving I love Trader Joe’s frozen jasmine rice packets!

* green onions and Crunchy Chili Onion optional, for serving

Instructions

1️⃣ Brown Meat: In a large skillet over medium-high heat, cook turkey for 3-4 minutes until cooked through and no longer pink. Pro Tip: Use a potato masher during the last minute of cooking to get the meat broken up nice and fine.�

2️⃣ Add: Add ginger and garlic and cook one minute more. Then, add the bag of slaw/cabbage and stir until everything is well combined. Cook 1-2 minutes until the cabbage is slightly soft.

3️⃣ Finish: Stir in Soyaki sauce and cook until heated through. Serve over rice and top with sliced green onions, and Crunchy Chili Onion, if you like!

Chicken parm alla vodka

 

Chicken parm alla vodka
We’ve merged two Italian-American classics to create what’s sure to be a new family favourite”

Excerpt From
“Two Italian-American favourites combine in this new family favourite recipe”
Barney Desmazery
Good Food (May 2026)
https://apple.news/AtU069wLfQU-V1FQOkuNONA
This material may be protected by copyright.

“SERVES 4
PREP 40 MINS
COOK 35 MINS
EASY 
 
CHICKEN PARM ONLY

• 400g spaghetti
• handful of basil leaves, to serve
• For the chicken
• 2 large, skinless chicken breasts
• 50g plain flour
• 1 egg, beaten
• 75g breadcrumbs
• 15g parmesan, finely grated, plus extra to serve
• sunflower oil, for frying
• 125g ball mozzarella, cut into 4 slices
• For the sauce
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, crushed or finely grated
• ¼ tsp chilli flakes
• 2 tbsp tomato purée
• 5 tbsp vodka
• 400g passata
• 1 tsp dried oregano
• pinch of caster sugar
• splash of red wine vinegar
• 100ml double cream

1 Cut the chicken in half lengthways into four thin fillets, and lay on a board. Cover with baking parchment and bash with a rolling pin to an even thickness. Tip the flour into a shallow dish and season well. Tip the egg into another dish and the breadcrumbs into a third, and mix in the parmesan. Coat each fillet in the flour, dip into the egg, then press into the cheesy breadcrumbs until well covered. Keep the chicken chilled while you make the sauce. Will keep chilled for 24 hrs.
2 To make the sauce, heat the olive oil in a large frying pan over a low-medium heat. Stir in the onion and a big pinch of salt, and cook for 8-10 mins until soft. Stir in the garlic and chilli flakes and cook for 30 seconds, then add the tomato purée and cook for 2 mins until slightly darkened. Pour in the vodka and bubble for 3 mins, then stir in the passata, oregano, sugar and a splash of red wine vinegar. Season, then simmer for 10-12 mins until thick and rich. Turn the heat down to low and stir through the cream to make a blush-pink sauce. Remove the pan from the heat.
3 Heat a little sunflower oil in a large frying pan over a medium heat. Fry the chicken for 3 mins each side until deeply golden and crisp (you may need to do this in batches). Transfer the chicken to a baking tray. Cook the pasta in boiling salted water following pack instructions. Reserve a mugful of the water, then drain. Return the pasta to the pan.
4 Meanwhile, spoon a couple of spoonfuls of sauce over the middle of each chicken fillet, then put a slice of mozzarella on top. Heat the grill to high and grill for 3-4 mins until the cheese is melted and bubbling. Add the remaining sauce to the pasta and toss well over a very low heat, loosening with a splash of the reserved cooking water until glossy and saucy. Divide the pasta between plates, add the chicken parm, then finish with extra parmesan and the basil scattered over, plus plenty of black pepper.
GOOD TO KNOW calcium • fibre • 1 of 5-a-day
PER SERVING 968 kcals • fat 33g • saturates 15g • carbs 106g • sugars 10g • fibre 7g • protein 49g • salt 0.88g

BARNEY’S TIPS
● Make-ahead You can crumb the chicken up to 24 hrs ahead, then cover and keep chilled. It will also keep frozen, stacked between baking parchment for up to three months. Defrost in the fridge overnight, then fry as per the recipe (it may need an extra minute per side). The vodka sauce can be made up to two days ahead and chilled. Reheat gently, then stir in a splash of water (or pasta cooking water) to loosen.
● Chicken portions We’ve stretched two chicken breasts to serve four, but if yours are small or you’re feeding big appetites, use four breasts. If you do this, you’ll need to increase the amount of breadcrumbs to 150g.
● Air fryer For the crispiest results, we’ve pan-fried our chicken, but it could also be air-fried. Heat the air fryer to 200C, mist the chicken with oil and cook for 15-20 mins, turning halfway through, until crisp, deep golden and cooked through.”

Excerpt From
“Two Italian-American favourites combine in this new family favourite recipe”
Barney Desmazery
Good Food (May 2026)
https://apple.news/AtU069wLfQU-V1FQOkuNONA
This material may be protected by copyright.