MEALS

Best Gyros

(with Chicken, oven baked)

Meat

• 1 1/3 lbs Chicken thighs, Boneless

Produce

• 1/2 Onion, large

• 2 1/2 tbsp Red chili flakes

• 2 1/2 tbsp Rosemary, dried

Condiments

• 2 tbsp Lemon juice

Baking & Spices

• 2 1/2 tbsp Coriander seeds, whole

• 2 tbsp Paprika

• 1 tsp Peppercorns, Black black

• 1 Sea salt, Coarse

Oils & Vinegars

• 3/4 cup Olive oil, Extra Virgin

Chicken Gyro Bowls

• 1 1/4 lbs Chicken breasts, boneless skinless

• 1 cup Cherry tomatoes

• 1/2 tsp Coriander, ground

• 2 cup Cucumber

• 1 tbsp Dill, fresh

• 2 tbsp Flat leaf parsley

• 2 cloves Garlic

• 1/2 tsp Garlic

• 1 1/2 tsp Oregano, dried

• 1/4 cup Red onion

• 1/3 cup Kalamata olives

• 4 tbsp Lemon juice, fresh

• 2 cups Brown rice, cooked

• 1/2 tsp Paprika, smoked

• 2 Salt and freshly ground black pepper

• 1 tbsp Olive oil

• 1/2 tsp Cumin, ground

• 1/2 cup Feta cheese

• 1/4 cup Greek yogurt, plain

• 1 1/2 cups Greek yogurt, plain non-fat

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★★★★★5 from 25 reviews

Italian Beef and Sausage Pie

Vegetable shortening or butter to grease a 9-10 inch spring form pan (pan should be at least 2 ½ inches deep)

3 tablespoons extra virgin olive oil, divided

1 pound ground beef

½ pound Italian sweet sausage removed from casing

1 large sweet onion, diced into large half inch pieces, about 2 ½ cups

1 large green Bell pepper, diced into large half inch pieces, about 2 cups

1 teaspoon dry basil

1 teaspoon dry oregano

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Pinch red pepper flakes

2 tablespoons fresh garlic, minced

2 tablespoons tomato paste

Batter

3 large eggs

1 cup Greek full fat yogurt

½ teaspoon kosher salt

1 ½ teaspoons baking powder

½ cup all-purpose flour

Other

1/2 cup grated Parmesan cheese

¼ pound provolone cheese sliced

1 large bunch scallions diced, about one cup

1 ½ cups mozzarella cheese, shredded

INSTRUCTIONS

Preheat the oven to 350 degrees F. with rack in center of oven.

Open a 9-10 inch springform pan and lay a piece of parchment over then snap the ring over so that the parchment covers the bottom and gets held in place by the ring. Use scissors to cut the outside parchment overhang. You should now have a round piece of parchment tightly held in place at the bottom of the springform pan.

Use vegetable shortening or butter and grease the bottom parchment and inside ring sides. Set the pan aside for now.

In a large saute pan, place two tablespoons of olive oil and over medium high heat and brown the beef and sausage meat. Pour into a strainer but save the liquid. Pour the liquid into a glass and remove and discard the fat that floats to the top with a spoon but save the liquid for later in the recipe.

In the same pan over medium heat, add the last tablespoon of olive oil and add the onions, peppers, basil, oregano, salt, pepper and pepper flakes and cook for about four minutes or until the vegetables are no longer crunchy but are still firm.

Add the garlic and cook one minute.

Make a space in the center and add the tomato paste and cook one minute.

Stir in two tablespoons of the reserved meat liquid and add all of the cooked meat and stir to combine. Set aside for now.

In a medium bowl with a whisk, beat the eggs then add the yogurt, salt, baking powder and flour and whisk to combine. The batter should resemble pancake batter.

Pour half of this batter into the bottom of the prepared springform pan and spread to the edges.

Add in half of the cooked beef mixture, again, spreading to the edges.

Sprinkle on all of the Parmesan then layer on all of the provolone cheese, overlapping the slices.

Add the remaining meat on top of the provolone and spread to the edges.

Add the scallions and mozzarella to the remaining batter and spread this mixture all over the top, spreading to the edges.

Cover a medium sheet tray with foil and place the pie in the center and bake 45 minutes. Spring form pans are notorious for leaking so the foil lined pan will save your oven from drips.

After 45 minutes, brown under broiler if the top needs it. I broiled ours for two minutes to brown the top further than it was.

Let sit 10 minutes in the pan.  If you press lightly on the center, it should feel firm like a quiche would feel when baked. If not, let sit five more minutes.

Run a small sharp knife around the inside edges to loosen.

Release the spring form outer ring then cut into eight pieces using a sharp serrated knife to cut through the top layer then down through the pie.

Serve hot.

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Homemade Chicken and Dumplings

• 6 tablespoons butter

• 1 cup chopped yellow onion

• 1 cup matchstick carrots

• 1 cup diced celery

• 4 cloves garlic, minced

• 3 tablespoons all purpose flour

• 12 oz (1 can) evaporated milk

• 32 oz (1 quart) chicken stock

• 4 cups shredded cooked chicken

• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

• 2 teaspoons freshly cracked black pepper (or to taste)

• salt, to taste

HOMEMADE DUMPLINGS:

• 2 cups all purpose flour

• 1 tablespoon plus 1 teaspoon, baking powder

• 1 teaspoon freshly cracked black pepper

• 1 teaspoon salt

• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

• 3/4 cup (6 oz) whole milk

• 4 tablespoons butter, melted

INSTRUCTIONS

1. In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat. 

2. Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.

3. Add flour and stir to combine. Cook for 1 minute.

4. Add evaporated milk and chicken stock and quickly stir to combine. 

5. Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings. 

6. In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. 

7. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk. 

8. Using a large** sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. 

9. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them. 

10. Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings). 

11. Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.

12. If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again. 

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One Pot Gnocchi Chicken Pot Pie

• 1 1/2 cups Chicken breast

• 1 tsp Poultry seasoning

• 1 cup Carrots

• 2 cloves Garlic

• 4 oz Mushrooms

• 1/2 cup Peas, frozen

• 1 Shallot or small onion, large

• 1 pinch Thyme, dried

• 2 cups Chicken stock or broth

• 4 tbsp Butter or vegan butter

• 1 12oz package Gnocchi, gluten free

• 3 tbsp Gluten free flour

• 1 Seasoned salt and pepper, homemade

• 1 cup Milk

• 1 Large or 2 small stalks celery, thinly sliced

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• CHICKEN WITH GARLIC MUSHROOM SAUCE

• 1 tbsp olive oil

• 4 skinless, boneless chicken breasts

• salt and pepper

• 250g/80z button mushrooms, halved or sliced

• 2 shallots, chopped

• 3 cloves garlic, minced

• 2 sprigs rosemary or 1 tsp dried rosemary

• 1 tbsp flour

• 80ml ¼cup dry white wine

• 80ml¼cup chicken stock

• 375ml/1.5 cups double/heavy cream

• 1 tsbp wholegrain mustard or dijon mustard

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• Creamy Herb Chicken

• 2 large boneless skinless chicken breasts, about 1.5 lbs.

• Salt/Pepper

• 2 teaspoons Italian seasoning

• ½ cup all-purpose flour

• 3-4 Tablespoons olive oil

Sauce

• 1 cup chicken broth

• 10.5 oz. cream of chicken soup

• ¾ cup sour cream

• ¼ cup milk

• 2 teaspoons lemon juice

Seasonings

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• ½ teaspoon mustard powder

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• Fresh Parsley, to garnish, optional

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Creamy Steak Fettuccine

• 1 lb Sirloin steak

• 4 cup Baby spinach

• 1 1/2 cup Cherry tomatoes

• 2 cloves Garlic

• 1 tbsp Parsley

• 12 oz Fettuccine

• 2 tbsp All-purpose flour

• 2 tbsp Balsamic glaze

• 1 Black pepper, Freshly ground

• 1 Kosher salt

• 2 tbsp Vegetable oil

• 2 tbsp Butter

• 2 cup Milk

• 1/2 cup Parmesan

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• 2 cloves Garlic, Whole

• 2 tsp Thyme, Fresh

Canned Goods

• 1/4 cup Beef broth

Condiments

• 1 tbsp Dijon mustard

Pasta & Grains

• 1 1/2 lb Bavette, Steak

Baking & Spices

• 1 tsp Black pepper, Ground

• 1 Black pepper, Ground

• 1/2 tsp Garlic herb blend seasoning

• 1 tsp Kosher salt

Oils & Vinegars

• 1 tbsp Olive or vegetable oil

Dairy

• 2 tbsp Butter

• 1/2 cup Heavy whipping cream

Beer, Wine & Liquor

• 1/4 cup Whiskey

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Creamy Butternut Squash Pasta with Bacon

• 3 strips Applewood bacon

• 3 cups Butternut squash cubes

• 1 Garlic clove

• 1 cup Red onion

• 1 1/2 tbsp Sage, fresh

• 1 1/2 tbsp Thyme, fresh

• 1 cup Chicken stock, low sodium

• 1 12 oz. box Spaghetti pasta, gluten free thin

• 1 Salt

• 1 cup 2% milk

• 2 tbsp Butter

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Savory Hand Pies

Meat
1 lb Ground beef
Produce
1 Carrot
1 Celery, rib
4 cloves Garlic
1/4 cup Green peas
1 Onion
1 tbsp Parsley
1 Russet potato, medium
2 tsp Thyme, fresh leaves
Refrigerated
1 Egg
Canned Goods
1 1/4 cups Beef stock or broth
1 tbsp Tomato paste
Condiments
2 tbsp Worcestershire sauce
Baking & Spices
3 level tbsp All-purpose flour
1 Black pepper
1 1/2 tsp Italian seasoning
1 Salt
1 Salt, Flaky
1/2 tsp White pepper
Oils & Vinegars
1 tbsp Olive oil
Bread & Baked Goods
2 (17.3 ounce) packages Puff pastry sheets, frozen
Dairy
1 tbsp Butter

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Beef Stroganoff

• 2 1/2 lbs Beef stew meat

• 8 oz Mushrooms, fresh

• 1 Parsley or thyme

• 1 (10.5 oz) can Cream of mushroom soup

• 1 packet Onion soup mix, dried

• 1 Salt and pepper

• 8 oz Cream cheese

• 1 cup Sour cream

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Garlic Shrimp w WorcestshireWine 

• 1 lb shrimp peeled, deveined, tails on

• 5 Tbsp butter

• 5 cloves garlic pressed

• 2 Tbsp minced shallots

• 1 cup white wine

• 1 cup chicken broth

• 2 tsp minced red chili pepper

• 1 cup light cream

• 8 oz pasta uncooked; fettuccini recommended

• ¼ tsp black pepper freshly ground

• ½ tsp kosher salt

• 1 ½ Tbsp Worcestershire sauce

• 1 Tbsp parsley chopped

Instructions

• In a large skillet, melt 3 Tbsp of butter over medium heat. Add 1 pressed garlic clove and stir. Add the shrimp and sear for 1-2 minutes on each side or until it turns pink. Transfer the shrimp to a clean bowl or a platter and set aside.

• In the same skillet, over medium heat, melt 2 Tbsp of butter and sauté 4 garlic cloves, shallots, and red chili pepper until soft, for about 2-3 minutes.

• Add the wine, chicken broth and the Worcestershire sauce. Bring to a boil and let simmer until the liquid has reduced a little, about 6-7 minutes.

• Add the light cream, bring back to a gentle simmer and cook until the sauce thickens a little, approximately 5-7 minutes. Add the cooked pasta and toss well with the sauce.

Diane Sauce - Steak Diane

• 1 small onion sliced

• 4-5 small mushrooms sliced

• 1 tablespoon butter

• 1 garlic clove minced

• 2 tablespoons Worcestershire sauce

• 2 tablespoons Dijon mustard

• ⅓ cup brandy

• 1 cup thick whipping cream

• handful of chopped parsley

• Gorgonzola Sauce

• 1 tbsp Chives

• 1 Shallot

Baking & Spices

• 1/2 tsp Black pepper

• 1/2 tsp Kosher salt

Oils & Vinegars

• 1 tbsp Butter or olive oil, unsalted

• 1/2 tsp White wine vinegar

Dairy

• 4 oz Gorgonzola cheese

• 2 cups Heavy cream

• 2 tbsp Parmesan cheese, grated

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White Wine Pasta with Roasted Mushrooms

• 1 1/2 lb mushrooms, I used Crimini

• 1 package of linguine pasta

• S&P

• 1 tbsp (or more) Red pepper flakes

• cloves of garlic, chopped finely, about 6 or 7 (use less or more depending on taste)

• Olive oil

• 1/2 cup butter

• fresh thyme leaves, about 3 tbsp and 2 sprigs of thyme

• 1 cup cheap white wine

• 2 tbsp lemon juice

• zest from one lemon

• burrata cheese

• 8 oz mascarpone

• 1/4 cup pecorino romano

• 1/2 cup parmigiano reggiano

• CREAMY TUSCAN SHRIMP LINGUINE

• 450 g (1 lb) deveined raw shrimp

• ▢1 tsp salt

• ▢1 tsp garlic granules

• ▢1/4 tsp ground black pepper

• ▢2 tbsp olive oil

• ▢4 large garlic cloves minced

• ▢Splash cider or stock

• ▢1 tbsp butter

• ▢1 shallot finely diced

• ▢100 g (3 ½ oz) sun-dried tomatoes chopped

• ▢300 ml (1 ½ cups) single cream

• ▢2-3 large handfuls baby spinach

• ▢Zest of 1 lemon

• ▢2 tbsp chopped fresh parsley

• ▢300 g (10 ½ oz) dried linguine cooked till al dente

Shrimp Fra Diavolo

Seafood

• 2 Anchovy, fillets

• 1 1/2 lbs Shrimp, large

Produce

• 1/4 cup Basil, fresh

• 6 cloves Garlic

• 1 tsp Oregano, dried

• 1/4 cup Parsley, fresh

• 1 28 oz. can Tomatoes, whole

Canned Goods

• 2 tsp Pepperoncini peppers brine

Pasta & Grains

• 1 lb Pasta

Baking & Spices

• 1/2 tsp Black pepper, freshly ground

• 2 tsp Kosher salt

• 4 Pepperoncini peppers

• 2 tsp Red pepper flakes

Oils & Vinegars

• 3 tbsp Olive oil

• 2 tbsp Olive oil, extra-virgin

Beer, Wine & Liquor

• 1 cup White wine, dry

Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

• 10 oz cherry tomatoes or grape tomatoes (sliced in half)

• 2 tablespoons olive oil

• 3 cloves garlic minced

• salt and pepper

• Chicken Pasta

• 1.5 lb chicken breast (2 skinless, boneless chicken breasts)

• ¼ teaspoon salt

• 2 teaspoons smoked paprika

• 1 teaspoon Italian seasoning

• 2 tablespoons olive oil

• ½ lemon (preferably, Meyer lemon) thinly sliced

• 4 cloves garlic

• 4 tablespoons butter

• 8 oz spaghetti

• 8 oz Burrata cheese

• Garnish

• ½ cup fresh basil chopped

• ⅓ cup pine nuts lightly toasted

One Pot Chicken Margherita Pasta with Ricotta

• 1 Pound Boneless Skinless Chicken Breasts - sliced into ¾’’ pieces (SEE NOTES)

• 2 TBS Unsalted Butter DIVIDED

• 1 TBS Olive Oil

• 1 small Yellow Onion - chopped

• 8 Roma Tomatoes - seeded, small dice & divided in ½

• 4-6 cloves Garlic - minced (SEE NOTES)

• 2 tsp Dried Italian Seasoning

• 1 TBS Dried Basil

• 1 TBS Dried Oregano

• 1 TBS Dried Thyme

• 1 TBS Dried Rosemary

• 1 TBS Dried Sage

• 1 TBS Dried Marjoram

• Optional

• 2 tsp Dried Italian Parsley

• ½ - 1 tsp Red Pepper Flakes

• 1 tsp Garlic Powder

• 1 tsp Onion Powder

• 1 tsp Kosher Salt

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• ¼ tsp Crushed Red Pepper Flakes - plus more for garnishing

• 2 TBS All Purpose Flour

• 2 Cups Chicken Broth

• 1 ½ Cups Half-and-Half

• 8 ounces Linguine - broken in half

• ¾ Cup Parmesan Cheese - freshly grated

• Kosher Salt & Black Pepper - to taste

• ¼ Cup Fresh Basil - thinly sliced

• 1 Cup Ricotta Cheese

Mushroom Spaghetti Aglio Olio

• 250 grams Spaghetti

• ▢⅓ cup Olive oil divided

• ▢200 grams Button Mushrooms cleaned and cut in half

• ▢100 grams Oyster Mushrooms

• ▢7-8 cloves Garlic finely chopped

• ▢1 teaspoon Chilli Flakes

• ▢1 ½ teaspoons chopped Parsley

• ▢2 - 3 tablespoons Parmesan grated

• ▢Salt to taste

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Mexican Chicken with Cheese Sauce

CHICKEN

• 4 boneless skinless chicken breasts

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 ⁄2 teaspoon crushed red pepper flakes

• 1 ⁄2 teaspoon dried oregano

• 2 teaspoons paprika

• 1 1 ⁄2 teaspoons ground cumin

• 1 ⁄2 teaspoon salt

• ¼ teaspoon pepper

CHEESE SAUCE

• 2 tablespoons flour

• 2 tablespoons butter

• 1 cup milk

• ¼ teaspoon salt

• ⅛ teaspoon cayenne pepper

• ¼ teaspoon paprika

• 1 cup extra sharp cheddar cheese shredded, do not use the bags!

Grilled Chicken Burrito Bowl

• ▢2 Boneless, Skinless Chicken Breasts

• ▢1 Cup Cooked Brown Rice

• ▢1 Tbsp Lime Juice

• ▢1 Small Avocado sliced

• ▢2 Cups Mixed Greens

• ▢½ Cup Black Beans

• ▢½ Cup Canned corn, drained or grilled

• ▢⅓ Cup Cherry Tomatoes cut into quarters

• ▢2 Tbsp Greek yogurt

• ▢½ Red onion diced

• ▢1 Jalapeno Pepper sliced

• ▢Sea salt and freshly ground black pepper, to taste

• ▢A small handful of chopped cilantro, plus more to garnish

For the Chicken Marinade

• ▢2 Tbsp Olive oil

• ▢1 Tbsp Fresh lime juice

• ▢½ tsp Paprika

• ▢½ tsp Ground Cumin

• ▢¼ tsp Chili Powder

• ▢¼ tsp Garlic Powder

• ▢¼ tsp Onion Powder

• ▢¼ tsp Dried Oregano

• ▢A pinch of salt and pepper, or to taste

Chicken guacamole and bean tostadas

• 2 small avocados peeled and pitted

• 1 tablespoon fresh lime juice

• ¼ teaspoon garlic powder, divided

• salt and freshly ground black pepper

• 1 can (16 ounces) refried beans

• 1 can (10 ounces) diced tomatoes with green chiles, drained

• ¾ teaspoon ancho chili powder

• ½ teaspoon ground cumin

• 4 tostada shells

• 2 cups iceberg lettuce, shredded

• 2 cups rotisserie chicken, shredded

• 1 cup Mexican blend cheese, shredded

• 1 cup pico de gallo

Chicken Avocado Salad Roll Ups

• 2 cups shredded chicken

• 1 ripe avocado- mashed

• 2–4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry)

• 1 ½–2 tablespoons lime juice

• 2 tablespoons finely diced red onion

• 2 green onion-sliced

• Freshly ground black pepper- to taste

• ¼ teaspoon salt (or more to taste)

• ½ teaspoon garlic powder

• 1 ½ tablespoon fresh cilantro or parsley- chopped

• ½ cup shredded Cheddar cheese

• 5–6 Tortillas (8 or 10 inch diameter)

Gnocchi with Pomodoro Sauce

• 1/4 cup DeLallo extra virgin olive oil , plus 1 tablespoon

• 4 stems fresh Italian flat leaf parsley

• 4 stems fresh oregano

• 2 stems fresh rosemary

• 2 stems fresh basil ,plus 2 more stems for serving

• 1/2 yellow onion , diced

• 3 cloves garlic , pressed or minced

• 1 28 ounce can DeLallo San Marzano tomatoes

• Kosher salt and freshly ground black pepper

• Pinch of red pepper flakes

• 1/4 cup heavy cream , optional

• 1 16- ounce package DeLallo potato gnocchi

• 8 ounces cherry size mozzarella balls , cut in half

• 1/2 cup freshly grated Parmesan cheese

Chicken Cordon Bleu Casserole

2 cups cooked rice
3 cups cooked chicken
6 slices of swiss cheese
10 slices of cut up deli ham
2 cans of cream of chicken soup (gluten free or homemade)
1/2 cup milk
1/2 cup sour cream
1/2 cup crushed saltine crackers or gluten free panko
1/2 teaspoon paprika
1/2 teaspoon parsley
1/4 teaspoon garlic salt

Spread 2 cups cooked rice in the bottom of the baking dish.

Crush 10 saltine crackers (about 1/2 cup) or use gluten free panko, then add 1/2 teaspoon paprika, 1/4 teaspoon garlic salt, and 1/2 teaspoon parsley and mix together.

Sprinkle on top of soup mixture.

French Dip Squares