Dinner List 12

Sweet and Sour Chicken
For the Chicken:
1 pound boneless, skinless chicken (thighs or breasts), cut into 1-inch pieces
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
2-3 tablespoons vegetable oil, for frying
Optional: 1 large egg, beaten (for crispier coating)

For the Sweet and Sour Sauce:
1/2 cup ketchup
1/4 cup white vinegar
1/4 cup granulated sugar
2 tablespoons soy sauce (low sodium if preferred)
1 tablespoon cornstarch
1/2 cup water

For the Stir-fry:
1 tablespoon vegetable oil
1 medium green bell pepper, cored and cut into 1-inch pieces
1/2 medium onion, cut into 1-inch pieces
1 (8 oz) can pineapple chunks, drained (reserve 2 tablespoons juice if desired for sauce)
Optional: Cooked white rice, for serving

To make: in a shallow dish, combine flour, cornstarch, salt, and pepper. If using, dip chicken pieces in beaten egg, then dredge thoroughly in the flour mixture, shaking off excess. Heat 2-3 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 3-5 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside. In a medium bowl, whisk together ketchup, white vinegar, sugar, soy sauce, 1 tablespoon cornstarch, and 1/2 cup water (and reserved pineapple juice if using). In the same skillet (add a little more oil if needed), add the bell pepper and onion. Stir-fry for 3-4 minutes until slightly tender-crisp. Add the cooked chicken and drained pineapple chunks to the skillet with the vegetables. Pour the sweet and sour sauce over the chicken and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens and coats everything (about 2-3 minutes). Serve immediately over cooked white rice, if desired.

Baked Ravioli
1 (24-25 ounce) jar marinara sauce (or your favorite pasta sauce)
1 (25 ounce) bag frozen cheese ravioli (do not thaw)
2 cups shredded mozzarella cheese
Optional: 1/4 cup grated Parmesan cheese
Optional: 1 teaspoon Italian seasoning 
Optional: 1 tablespoon olive oil (for browning meat)
Optional: 1/2 pound ground beef or Italian sausage (for a heartier dish)
Optional for garnish: Fresh basil or parsley, for garnish 

To make: preheat your oven to 375°F. (Optional if using meat): If using ground meat, heat olive oil in a large skillet over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain any excess fat. Stir in about 1/2 cup of the marinara sauce with the meat. Spread about 1/2 cup of marinara sauce (or meat sauce if using) evenly on the bottom of a 9x13 inch baking dish. Arrange half of the frozen ravioli in a single layer over the sauce. Spoon about half of the remaining marinara sauce (or meat sauce) over the ravioli. Sprinkle with 1 cup of mozzarella cheese and half of the Italian seasoning (if using). Add the remaining frozen ravioli in a single layer. Top with the rest of the marinara sauce (or meat sauce), the remaining 1 cup of mozzarella cheese, and the rest of the Italian seasoning. Sprinkle with Parmesan cheese, if using. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the ravioli are tender. Let stand for a few minutes before serving. Garnish with fresh basil or parsley if desired.

Barbecue Pulled Pork with Coleslaw
For the Pulled Pork:
3-4 pounds boneless pork shoulder (Boston butt)
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 medium onion, roughly chopped
2 cloves garlic, minced
1 cup chicken broth or water

Homemade BBQ Sauce (or 1 1/2 cups store-bought):
1 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Optional: 1/4 teaspoon cayenne pepper (for a little heat)

For the Coleslaw:
1/2 head green cabbage, thinly sliced or shredded (about 4 cups)
1 large carrot, shredded
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
8-12 hamburger buns

To make: pat the pork shoulder dry with paper towels. In a small bowl, mix salt, pepper, paprika, garlic powder, and onion powder. Rub this spice mixture all over the pork. Heat vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the pork on all sides until browned (about 2-3 minutes per side). This is optional but adds a lot of flavor. Next, using the same oven-safe pot or Dutch oven, add chopped onion and minced garlic around the seared pork. Pour in the chicken broth or water. Cover tightly with a lid. Bake at 300°F for 3-4 hours, or until the pork is very tender and easily shreds with a fork. Carefully remove the pork from the slow cooker or pot and place it on a large cutting board or in a shallow dish. Using two forks, shred the pork, discarding any large pieces of fat. While the pork is cooking, or after shredding, whisk together all BBQ sauce ingredients in a medium bowl. Return the shredded pork to the slow cooker or pot. Pour the homemade BBQ sauce over the pork and stir to coat evenly. Keep warm on low in the slow cooker or on the stovetop over low heat while you make the coleslaw.

Make Coleslaw: in a large bowl, combine shredded cabbage and carrot. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss to coat. Serve the warm BBQ pulled pork on hamburger buns, topped with a generous spoonful of coleslaw.

Vegetable Lo Mein
8 ounce lo mein noodles (or spaghetti/linguine)
1 tablespoon vegetable oil
2 cloves garlic, minced
4 cups mixed vegetables (e.g., 1 (12 oz) bag frozen stir-fry mix, or fresh broccoli florets, sliced carrots, bell peppers, snap peas, sliced mushrooms, shredded cabbage)
Optional: 1 teaspoon fresh ginger, grated (but adds great flavor)
Optional for garnish: 2 green onions, sliced

For the Lo Mein Sauce:
1/4 cup soy sauce (low sodium if preferred)
1 tablespoon rice vinegar (or white vinegar)
1 tablespoon brown sugar (or granulated sugar)
1 teaspoon sesame oil
1 teaspoon cornstarch
1/4 cup water or vegetable broth
Optional: 1 tablespoon oyster sauce (but adds depth; can omit or use more soy sauce)

To make: cook the lo mein noodles according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Set aside. In a small bowl, whisk together all the lo mein sauce ingredients (soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, cornstarch, water/broth) until smooth. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger (if using) and stir-fry for 30 seconds until fragrant. Add the mixed vegetables to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp. If using frozen vegetables, cook until heated through and slightly softened. Add the cooked and drained noodles to the skillet with the vegetables. Pour the prepared lo mein sauce over the noodles and vegetables. Toss everything together using tongs, ensuring the noodles and vegetables are evenly coated with the sauce. Cook for another 2-3 minutes, stirring constantly, until the sauce thickens and clings to the noodles. Garnish with sliced green onions, if desired, and serve immediately.

Asian Chicken Lettuce Wraps
1 tablespoon vegetable oil
1 pound ground chicken
1/2 medium onion, finely chopped
2 cloves garlic, minced

1 (8 ounce) can water chestnuts, drained and finely chopped
1 large carrot, shredded or finely diced
2 green onions, sliced (white and green parts separated)
Optional: 1 tablespoon fresh ginger, grated

For the Sauce:
1/4 cup soy sauce (low sodium if preferred)
2 tablespoons hoisin sauce (can substitute with 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil if hoisin is too expensive)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon brown sugar
Optional: 1/2 teaspoon sriracha or chili garlic sauce (for heat)

1 head butter lettuce or iceberg lettuce, leaves separated and washed

To make: in a small bowl, whisk together all the sauce ingredients (soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, sriracha if using). Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat. Add the chopped onion, minced garlic, and grated ginger (if using) to the skillet with the chicken. Cook for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent. Stir in the chopped water chestnuts, shredded carrot, and the white parts of the sliced green onions. Cook for another 2-3 minutes until the vegetables are slightly tender-crisp. Pour the prepared sauce over the chicken and vegetable mixture. Stir well to coat everything. Cook for 2-3 minutes, allowing the sauce to thicken slightly and meld with the ingredients. Stir in the green parts of the sliced green onions. Spoon the chicken mixture into individual lettuce cups. Serve immediately.

💗 Jo

 

Dinner List 11

Ham and Potato Hash
2 tablespoons vegetable oil (or butter or margarine)
1 pound potatoes (Russet or Yukon Gold), peeled and diced into 1/2-inch cubes
1 medium onion, diced
1 1/2 cups cooked ham, diced (leftover ham, ham steak, or thick-cut deli ham)
1/2 teaspoon garlic powder
Salt and black pepper to taste
Optional: 1/2 teaspoon paprika
Optional: 1 bell pepper (any color), diced
Optional: Fried eggs for serving

To make: heat vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat. Add the diced potatoes in a single layer. Cook, stirring occasionally, for 10-15 minutes, until the potatoes are tender and starting to brown and crisp. Add the diced onion and bell pepper (if using) to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the diced ham, garlic powder, and paprika (if using). Continue to cook for 5-10 minutes, stirring occasionally, until the ham is heated through and slightly crispy, and the potatoes are golden brown and tender. Taste and adjust seasonings (salt and pepper) as needed. Serve hot. This hash is excellent on its own or topped with a fried egg.

Tex-Mex Casserole
1 tablespoon olive oil
1 pound ground beef
1 medium onion, chopped
1 bell pepper (any color), chopped
1 (1.25 oz) packet taco seasoning (or 2 tablespoon homemade)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 (10 oz) can diced tomatoes with green chilies (Rotel), undrained
1/2 cup water or beef broth
6-8 corn or flour tortillas (6-inch), cut into strips or torn into pieces, or 2 cups crushed tortilla chips
2 cups shredded cheddar cheese (or a Tex-Mex blend)
Optional toppings: sour cream, salsa, chopped cilantro

To make: Preheat the oven to 375°F. Heat olive oil in a large skillet over medium-high heat. Add ground beef, onion, and bell pepper. Cook, breaking up the beef, until the beef is browned and the vegetables are softened. Drain any excess fat. Stir in the taco seasoning, black beans, corn, diced tomatoes with green chilies (undrained), and water or beef broth. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld. Spread about half of the meat mixture into the bottom of a 9x13 inch baking dish. Layer half of the tortilla pieces/chips over the meat mixture. Sprinkle 1 cup of shredded cheese. Repeat with the remaining meat mixture, then the remaining tortilla pieces/chips, and finally the remaining 1 cup of shredded cheese. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden. Remove from the oven and let stand for a few minutes before serving. Garnish with optional toppings like sour cream, salsa, or cilantro.

Cajun Red Beans and Rice
1 pound dried small red beans, rinsed and picked over
1 tablespoon olive oil
1 pound smoked sausage (andouille or kielbasa), sliced into 1/2-inch rounds
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped (the “holy trinity” with onion and bell pepper)
4 cloves garlic, minced
6 cups chicken or vegetable broth (or water + bouillon)
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (or more, to taste)
1/2 teaspoon black pepper
1 bay leaf
Salt to taste (add at the end, as sausage and broth are salty)
Cooked white rice, for serving
Optional: Fresh parsley or green onions, chopped (for garnish)

To make: place rinsed red beans in a large bowl and cover with several inches of cold water. Let soak overnight, or use the quick soak method: bring beans and water to a boil, boil for 5 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse beans before proceeding. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add sliced sausage and cook until browned on both sides. Remove sausage with a slotted spoon and set aside. Add the chopped onion, bell pepper, and celery to the pot (add a little more oil if needed). Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant. Add the drained red beans, chicken broth, dried thyme, cayenne pepper, black pepper, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 1/2 hours, or until the beans are very tender and creamy. Stir occasionally, and add more broth or water if the mixture becomes too dry. Once the beans are tender, remove the bay leaf. Use the back of a spoon or a potato masher to mash some of the beans against the side of the pot. This will help thicken the sauce and make it creamy. Return the cooked sausage to the pot. Simmer for another 15-20 minutes to allow the flavors to meld. Taste and add salt as needed (be mindful of the saltiness from the sausage and broth). Serve hot over cooked white rice. Garnish with fresh parsley or chopped green onions.

Pork Egg Roll in a Bowl
1 tablespoon sesame oil (or vegetable oil)
1 pound ground pork
1/2 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
1 (14 ounce) bag coleslaw mix (shredded cabbage and carrots)
1/4 cup soy sauce (low sodium if preferred)
1 tablespoon rice vinegar
Salt and black pepper to taste
Optional: 1 teaspoon sriracha or chili garlic sauce (for heat)
Optional garnishes: sesame seeds, chopped green onions, extra sriracha

To make: heat sesame oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat. Add the chopped onion, minced garlic, and grated ginger to the skillet with the cooked pork. Cook for 3-5 minutes, stirring occasionally, until the onion is softened and fragrant. Add the entire bag of coleslaw mix to the skillet. It will look like a lot, but it will cook down significantly. Stir well to combine with the pork and aromatics. Pour in the soy sauce, rice vinegar, and sriracha (if using). Stir everything together. Continue to cook, stirring frequently, for 5-8 minutes, or until the cabbage is tender-crisp to your liking. Taste and adjust seasonings (salt and pepper) as needed. Serve hot, garnished with sesame seeds and chopped green onions if desired. This dish is delicious on its own or can be served over a small amount of rice or with crispy wonton strips.

Chicken and Biscuit Bake
1 tablespoon vegetable oil
1 pound boneless, skinless chicken (thighs or breasts), cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 (10.5 oz) can cream of chicken soup (condensed)
1/2 cup milk (any kind)
1 (10 oz) bag frozen mixed vegetables (peas, carrots, corn, green beans), thawed slightly
1 (16.3 oz) can refrigerated biscuit dough (8 biscuits)

To make: preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken cubes and season with salt, pepper, and garlic powder. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through (about 5-7 minutes). In a large bowl, combine the cooked chicken, condensed cream of chicken soup, milk, and thawed mixed vegetables. Stir until well combined. Pour the chicken and vegetable mixture into the prepared baking dish, spreading it evenly. Separate the biscuit dough. Arrange the biscuits on top of the chicken mixture. You can place them close together or leave a little space. Bake for 30-35 minutes, or until the biscuits are golden brown and cooked through, and the filling is hot and bubbly. Let stand for a few minutes before serving.

💗 Jo

 

Dinner List 10

Hamburger Steak and Gravy
For the Hamburger Steaks:
1 1/2 pounds ground beef (80/20 or 90/10)
1/2 cup breadcrumbs (plain or Italian)
1 large egg
1/4 cup finely chopped onion (or 1 teaspoon onion powder)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil (for searing)

For the Gravy:
2 tablespoons all-purpose flour
2 cups beef broth (from bouillon cubes is fine)
Salt and black pepper to taste
Optional: 1 tablespoon Worcestershire sauce (but adds depth)

To make: in a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion (or onion powder), garlic powder, salt, and pepper. Mix gently but thoroughly until just combined. Do not over mix. Divide the mixture into 4-6 equal portions and form them into oval or round patties, about 1/2 to 3/4 inch thick. Make a slight indentation in the center of each patty to prevent them from bulging while cooking. Heat the vegetable oil in a large skillet (preferably cast iron or heavy-bottomed) over medium-high heat. Once hot, carefully place the patties in the skillet. Sear for 4-5 minutes per side, until nicely browned. The patties don’t need to be cooked through at this stage. Remove the seared patties from the skillet and set aside on a plate. Reduce the heat to medium. Add the flour to the skillet with the remaining drippings. Whisk constantly for 1-2 minutes, scraping up any browned bits from the bottom of the pan, until the flour is lightly browned (this is your roux). Gradually whisk in the beef broth, a little at a time, ensuring no lumps form. Continue whisking until the gravy thickens to your desired consistency, about 3-5 minutes. Stir in the Worcestershire sauce (if using). Return the seared hamburger steaks to the skillet, nestling them into the gravy. Reduce heat to low, cover the skillet, and simmer for 10-15 minutes, or until the hamburger steaks are cooked through and tender. Taste the gravy and adjust seasonings (salt and pepper) as needed. Serve hot, traditionally over mashed potatoes or rice.

Meatball Stroganoff
For the Meatballs:
1 pound ground beef
1/4 cup breadcrumbs
1 large egg
1/4 cup finely chopped onion (or 1 teaspoon onion powder)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Stroganoff:
1 tablespoon vegetable oil
1/2 medium onion, chopped
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream
Salt and black pepper to taste
12 ounces egg noodles, cooked according to package directions
Optional: 8 ounces sliced mushrooms (but recommended)
Optional for garnish: fresh parsley, chopped

To make: in a medium bowl, combine ground beef, breadcrumbs, egg, chopped onion (or onion powder), garlic powder, salt, and pepper. Mix gently until just combined. Roll into 1-inch meatballs. You should get about 20-24 meatballs. Heat vegetable oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through. Remove meatballs from the skillet and set aside. If needed, add a little more oil to the skillet. Add the chopped onion and mushrooms (if using) to the skillet. Cook, stirring occasionally, until the onion is softened and the mushrooms have released their liquid and browned, about 5-7 minutes. Sprinkle the flour over the cooked onions and mushrooms. Cook, stirring constantly, for 1 minute to cook out the raw flour taste. Gradually whisk in the beef broth and Worcestershire sauce. Bring the mixture to a simmer, stirring constantly, until the sauce thickens. Return the cooked meatballs to the skillet with the sauce. Reduce heat to low, cover, and simmer for 5-10 minutes to allow the flavors to meld. Remove the skillet from the heat. Stir in the sour cream until fully incorporated. Do not boil the sauce after adding sour cream, as it can curdle. Taste and adjust seasonings (salt and pepper) as needed. Serve the meatball stroganoff immediately over hot, cooked egg noodles. Garnish with fresh parsley if desired.

Lemon Garlic Tilapia
4 (4-6 oz) tilapia fillets, fresh or thawed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup chicken or vegetable broth
Juice of 1 lemon (about 2-3 tablespoons)
Lemon wedges, for serving
Optional for garnishing: 2 tablespoons fresh parsley, chopped

To make: pat the tilapia fillets dry with paper towels. Season both sides with salt and black pepper. Heat olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the tilapia fillets in the skillet. Cook for 3-4 minutes per side, until the fish is opaque and flakes easily with a fork. Remove the cooked tilapia from the skillet and set aside on a plate.

Make Sauce: Reduce the heat to medium-low. Add the minced garlic to the same skillet and cook for 30 seconds to 1 minute, until fragrant, being careful not to burn it. Pour in the chicken or vegetable broth and lemon juice. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 1-2 minutes to slightly reduce. Spoon the lemon garlic sauce over the cooked tilapia fillets. Garnish with fresh chopped parsley if desired, and serve immediately with lemon wedges. This pairs well with rice or steamed vegetables.


Chicken Alfredo Pasta
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
12 ozs fettuccine or linguine pasta

For the Alfredo Sauce:
4 tablespoons butter or margarine
4 cloves garlic, minced
1 1/2 cups heavy cream (or 1 cup milk + 4 ozs cream cheese, softened)
1 cup grated Parmesan cheese, plus more for serving
Salt and black pepper to taste
Optional: 1/4 teaspoon nutmeg (but enhances flavor)
Optional for garnish: fresh parsley, chopped

To make: bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Drain, reserving about 1 cup of pasta water. While the pasta cooks, season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside. In the same skillet (no need to clean), melt the butter or margarine over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream (or milk and cream cheese). If using cream cheese, whisk constantly until it’s fully melted and smooth. Bring the sauce to a gentle simmer, stirring occasionally. Do not boil rapidly. Reduce heat to low. Stir in the grated Parmesan cheese and nutmeg (if using). Continue stirring until the cheese is melted and the sauce is smooth and slightly thickened. Add the cooked chicken and drained pasta to the skillet with the Alfredo sauce. Toss everything together until the pasta and chicken are well coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasonings (salt and pepper) as needed. Serve immediately, garnished with extra Parmesan cheese and fresh parsley if desired.

Salisbury Steak
For the Salisbury Steaks:
1 1/2 pounds ground beef
1/2 cup breadcrumbs
1 large egg
1/4 cup finely chopped onion (or 1 teaspoon onion powder)
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce (for patties)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil (for searing)

For the Mushroom Gravy:
1 tablespoon vegetable oil (if needed)
8 oz sliced mushrooms (fresh or canned, drained)
1/2 medium onion, thinly sliced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce (for gravy)
Salt and black pepper to taste

To make: in a large bowl, combine ground beef, breadcrumbs, egg, chopped onion (or onion powder), garlic powder, 1 tablespoon Worcestershire sauce, salt, and pepper. Mix gently but thoroughly. Divide the mixture into 4-6 oval-shaped patties, about 3/4 inch thick. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the patties for 4-5 minutes per side until well browned. They don’t need to be cooked through. Remove patties and set aside. If needed, add 1 tablespoon vegetable oil to the skillet. Add the sliced mushrooms and onion. Cook, stirring occasionally, until the onions are softened and the mushrooms are browned, about 5-7 minutes. Sprinkle the flour over the cooked vegetables. Cook, stirring constantly, for 1 minute to cook out the raw flour taste. Gradually whisk in the beef broth and 1 tablespoon Worcestershire sauce. Bring to a simmer, stirring constantly, until the gravy thickens. Return the seared Salisbury steaks to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the steaks are cooked through and tender. Taste the gravy and adjust seasonings (salt and pepper) as needed. Serve hot, traditionally with mashed potatoes or egg noodles.

💗 Jo

Dinner List 9

Barbecue Chicken Drumsticks with Coleslaw
For the Chicken:
8-10 chicken drumsticks (about 2-2 1/2 pounds)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup barbecue sauce (store-bought or homemade)

For the Coleslaw:
1 (14 oz) bag shredded coleslaw mix (cabbage and carrots)
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
Optional: 1/2 teaspoon celery seed (but highly recommended)

To make: Preheat the oven to 400°F. Line a baking sheet with foil for easy cleanup. In a large bowl, toss the chicken drumsticks with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated. Arrange the seasoned drumsticks in a single layer on the prepared baking sheet. Bake for 25 minutes. Remove the baking sheet from the oven. Brush or spoon about half of the barbecue sauce over the drumsticks, ensuring they are well coated. Return to the oven and bake for another 15-20 minutes, or until the internal temperature of the chicken reaches 165°F and the skin is nicely browned and slightly crispy.

Prepare Coleslaw: while the chicken bakes, prepare the coleslaw. In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed (if using), salt, and pepper until smooth. Add the shredded coleslaw mix to the dressing and toss until thoroughly coated. Cover and refrigerate until ready to serve.

Let the chicken rest for a few minutes before serving. Serve hot with the chilled coleslaw on the side.


Spaghetti Carbonara
12 ounces spaghetti (or bucatini)
6 slices thick-cut bacon, diced (about 4-5 oz)
2 large eggs
2 large egg yolks
1/2 cup grated Pecorino Romano cheese (or Parmesan cheese), plus more for serving
1/2 teaspoon freshly ground black pepper, plus more for serving
Salt for pasta water

To make: bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water. While the pasta cooks, heat a large skillet (preferably non-stick) over medium heat. Add the diced bacon and cook, stirring occasionally, until crispy. This will take about 8-10 minutes. Remove the crispy bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1-2 tablespoons of bacon fat in the skillet; discard any excess. In a medium bowl, whisk together the whole eggs, egg yolks, grated Pecorino Romano (or Parmesan) cheese, and black pepper until well combined and creamy. Drain the cooked spaghetti (do not rinse!) and immediately add it to the skillet with the warm bacon fat. Toss to coat the pasta. Remove the skillet from the heat. Slowly pour the egg and cheese mixture over the hot pasta, tossing vigorously and continuously with tongs. As you toss, gradually add about 1/2 cup of the reserved hot pasta water, a tablespoon at a time, until a creamy sauce forms and coats the pasta. The heat from the pasta will cook the eggs just enough to create a silky sauce without scrambling them. Stir in most of the crispy bacon, reserving a little for garnish. Garnish with extra black pepper, more grated cheese, and the reserved crispy bacon.

Chicken Parmesan Bake
1 1/2 pounds boneless, skinless chicken breasts (about 3-4 breasts), pounded to 1/2-inch thickness
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 (24 oz) jar marinara sauce (or homemade)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (plain or Italian seasoned)
Optional for garnishing: 2 tablespoons chopped fresh parsley

To make: Preheat the oven to 400°F. Lightly grease a 9x13 inch baking dish. Season both sides of the pounded chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, just until lightly golden. This step adds flavor and helps prevent the chicken from drying out, but can be skipped if you’re short on time. Pour about 1/2 cup of marinara sauce into the bottom of the prepared baking dish and spread evenly. Arrange the seared (or raw) chicken breasts over the sauce. Spoon the remaining marinara sauce over the chicken breasts, ensuring they are well covered. In a small bowl, combine the shredded mozzarella cheese, grated Parmesan cheese, and breadcrumbs. Sprinkle this mixture evenly over the sauced chicken. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the cheese is melted, bubbly, and lightly golden. Remove from the oven and let rest for a few minutes. Garnish with fresh parsley if desired.

Shrimp and Grits
For the Grits:
4 cups water (or chicken broth for more flavor)
1 teaspoon salt
1 cup quick-cooking grits (not instant)
2 tablespoons butter or margarine
Optional: 1/2 cup shredded cheddar cheese

For the Shrimp:
6 slices bacon, diced
1 tablespoon olive oil (if needed)
1 pound medium shrimp, peeled and deveined (frozen is fine, thaw first)
1/2 medium onion, chopped
1 bell pepper (any color), chopped
2 cloves garlic, minced
1/2 cup chicken broth
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper to taste
Optional: 1 (14.5 oz) can diced tomatoes, undrained (for a saucier dish)
Optional for garnish: 2 tablespoons chopped fresh parsley or green onions

To make: in a medium saucepan, bring water (or broth) and salt to a boil. Slowly whisk in the grits, reducing heat to low. Cover and simmer, stirring occasionally, for 5-7 minutes, or until the grits are creamy and tender. Stir in butter or margarine and cheddar cheese (if using) until melted. Keep warm, covered. While grits cook, heat a large skillet over medium heat. Add diced bacon and cook until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1-2 tablespoons of bacon fat in the skillet. If needed, add 1 tablespoon olive oil to the skillet with the bacon fat. Add chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes, stirring occasionally, until the shrimp just turn pink and opaque. Do not overcook. Stir in the diced tomatoes (if using), chicken broth, smoked paprika, and cayenne pepper (if using). Bring to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld and the sauce to slightly reduce. Season the shrimp mixture with salt and black pepper to taste. Stir in most of the crispy bacon, reserving some for garnish. Ladle warm grits into bowls. Spoon the shrimp and sauce mixture over the grits. Garnish with reserved crispy bacon and fresh parsley or green onions (if using.)

Chicken Fajitas
1 1/2 pounds boneless, skinless chicken breasts or thighs, sliced into thin strips
1 tablespoon olive oil
1 large onion, sliced
2 bell peppers (any color), sliced

For the Fajita Seasoning (or use 2 tablespoons store-bought fajita seasoning):
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8-10 small flour tortillas
Optional: 1/4 teaspoon cayenne pepper (for heat)
Optional toppings: salsa, sour cream, shredded cheese, lime wedges, chopped cilantro

To make: in a small bowl, whisk together all the fajita seasoning ingredients (chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper). Place the sliced chicken in a medium bowl. Sprinkle about half of the fajita seasoning over the chicken and toss to coat evenly. Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken strips in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 3-5 minutes per side, until browned and cooked through. Remove chicken from the skillet and set aside. Add the sliced onion and bell peppers to the same skillet (add a little more oil if needed). Sprinkle the remaining fajita seasoning over the vegetables. Cook, stirring frequently, for 5-7 minutes, until the vegetables are tender-crisp and slightly charred. Return the cooked chicken to the skillet with the vegetables. Toss everything together to combine and heat through for 1-2 minutes. While the chicken and veggies are cooking, warm the tortillas according to package directions (microwave, oven, or directly on a dry skillet.) Serve the hot chicken and vegetable mixture immediately with warm tortillas and your favorite toppings.

💗 Jo

Dinner List 8

Sweet Potato and Black Bean Tacos
2 large sweet potatoes, diced
1 can black beans, rinsed
1 teaspoon cumin
1 teaspoon paprika
8 small tortillas
Optional toppings: cheese, salsa, sour cream

To make: roast sweet potatoes at 400°F for 25-30 mins with cumin and paprika. Warm tortillas. Fill tortillas with roasted sweet potatoes and beans. Add toppings as desired and serve.

Vegetable Quesadillas
4 large flour tortillas
1 cup shredded cheese
1 cup cooked vegetables (bell peppers, onions, etc.)
Optional: salsa

To make: spread vegetables and cheese on half of each tortilla. Fold in half. Cook on a skillet over medium heat until the cheese melts and tortillas are crispy (2-3 mins per side). Slice and serve with salsa.

Cabbage Stir-Fry with Rice
2 cups chopped cabbage
2 cups cooked rice
1 onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oil

To make: saute onion and garlic until fragrant. Add cabbage; cook until wilted. Mix in rice and soy sauce; stir-fry for 2-3 mins.

One-Pot Chili Mac (Ground Beef)
1 tablespoon olive oil (or vegetable oil)
1 pound ground beef (80/20 or 90/10, whichever is more budget-friendly)
1 medium onion, chopped
2 cloves garlic, minced
1 (15 oz) can diced tomatoes, undrained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can tomato sauce
2 cups beef broth (or water + 2 beef bouillon cubes)
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 cups elbow macaroni (uncooked)
1 cup shredded cheddar cheese (or a cheddar blend)
Optional: 1/2 teaspoon smoked paprika (adds depth)
Optional: 1/4 teaspoon cayenne pepper (for a little heat)
Optional toppings: sour cream, green onions, extra cheese

To make: brown the beef by heating olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat. Saute aromatics by adding chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in diced tomatoes (undrained), kidney beans, tomato sauce, beef broth, water, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer. Add the uncooked elbow macaroni to the pot. Stir well to ensure the pasta is submerged in the liquid.

Simmer & Stir: Reduce heat to medium-low, cover the pot, and simmer for 12-15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the macaroni is tender and most of the liquid has been absorbed. Remove the pot from heat. Stir in the shredded cheddar cheese until melted and creamy. Taste and adjust seasonings if needed. Garnish with optional toppings.

Teriyaki Chicken and Rice
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon vegetable oil (or olive oil)

For the Teriyaki Sauce:
1/2 cup soy sauce (low sodium if preferred)
1/4 cup water
2 tablespoons brown sugar (or granulated sugar)
1 tablespoon rice vinegar (apple cider vinegar can be substituted)
1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
1 clove garlic, minced (or 1/2 teaspoon garlic powder)
1 tablespoon cornstarch mixed with 2 tablespoon cold water (slurry)
2 cups cooked white rice (prepare separately according to package directions)
Optional garnish: sesame seeds, chopped green onions

To make: prepare teriyaki sauce first so in a small bowl, whisk together soy sauce, water, brown sugar, rice vinegar, ginger, and minced garlic. Set aside. Next you will cook the chicken by heating vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Give the prepared teriyaki sauce a quick whisk again, then pour it over the cooked chicken in the skillet. Bring to a simmer. Next stir the cornstarch slurry one more time and then slowly pour it into the simmering sauce while stirring constantly. Continue to stir until the sauce thickens to your desired consistency, about 1-2 minutes. Remove from heat. Serve the teriyaki chicken immediately over hot cooked rice. Garnish with sesame seeds and green onions if desired.

💗 Jo

Dinner List 7

Bean and Cheese Quesadillas
4 large flour tortillas
1 can (15 oz) refried beans or mashed black beans
1 1/2 cups shredded cheese (cheddar, Monterey Jack, etc.)
Optional: salsa, sour cream

To make: spread beans over half of each tortilla. Sprinkle cheese over beans. Fold tortillas in half. Heat a skillet over medium heat; cook quesadillas 2-3 minutes per side until golden and cheese melts. Slice and serve with salsa or sour cream if desired.

Stir-Fried Rice with Vegetables and Egg
2 cups cooked rice (preferably leftover)
2 eggs
1 cup frozen mixed vegetables
2 tablespoons soy sauce
1 tablespoon vegetable oil
2 cloves garlic, minced
Salt and pepper to taste

To make: heat oil in a large skillet or wok over medium-high heat. Add garlic; sauté for 30 seconds. Push garlic to the side; scramble eggs in the pan until just set. Add frozen vegetables; cook until heated through. Stir in cooked rice and soy sauce; cook for 3-5 minutes, stirring constantly. Season with salt and pepper.

Lentil Curry with Rice
1 cup dried lentils
1 onion, diced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
2 tablespoons curry powder
2 cups rice
2 tablespoons oil
Salt to taste

To make: cook lentils in boiling water until tender (20-25 mins); drain. Cook rice separately. In a pot, heat oil; sauté onions and garlic until soft. Add curry powder; cook for 1 minute. Stir in tomatoes and lentils; simmer for 10 minutes. Serve over rice.

Chili Con Carne (No Beans Version)
1 pound ground beef
1 onion, diced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper

To make: brown ground beef in a skillet; drain excess fat. Add onions and garlic; cook until soft. Stir in tomatoes, chili powder, cumin, salt, and pepper. Simmer for 15 minutes. Serve with optionally rice or bread.

Vegetable Stir-Fry with Noodles
8 ounces noodles (any type)
2 cups mixed frozen vegetables
2 tablespoons soy sauce
1 tablespoon vegetable oil
2 cloves garlic, minced

To make: cook noodles according to package; drain. Heat oil; sauté garlic until fragrant. Add vegetables; cook until tender. Toss in noodles and soy sauce; stir-fry for 2-3 minutes.

💗 Jo

Dinner List 6

Shepherd’s Pie (Simplified)
1 pound ground beef
1 onion, diced
2 carrots, diced
1 packet gravy mix or 1 cup beef broth
4 cups mashed potatoes
Salt and pepper

To make: Preheat the oven to 375°F. Cook beef and onions until browned; add carrots.
Prepare gravy as directed; combine with beef mixture. Spread beef mixture in a baking dish. Top with mashed potatoes. Bake for 20-25 minutes until heated through and slightly browned.

One-Pot Cheesy Ground Beef and Macaroni
1 pound ground beef
1 cup elbow macaroni
1 can (14.5 oz) diced tomatoes
2 cups beef or chicken broth
1 cup shredded cheddar cheese
1 onion, diced
2 cloves garlic, minced
Salt and pepper

To make: Brown beef with onions and garlic in a large pot. Add macaroni, tomatoes, and broth. Bring to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked (~10 minutes). Stir in cheese until melted.

Rice and Beans with Corn and Salsa

2 cups cooked rice
1 can (15 oz) black beans, rinsed
1 cup canned corn, drained
1 cup salsa
1 teaspoon cumin
1 teaspoon chili powder
Salt to taste

To make: mix all ingredients in a bowl. Warm in the microwave or on the stovetop. Serve as a side or main dish.

Tater Tot Casserole
1 pound ground beef
1 onion, diced
1 can (10.5 oz) cream of mushroom soup
1 cup frozen mixed vegetables
1 bag (32 oz) tater tots
Salt and pepper

To make: Preheat the oven to 375°F. Cook beef and onions until browned. Mix in soup and vegetables. Spread in a baking dish. Top with tater tots. Bake for 30-35 minutes until hot and crispy.

Baked Fish with Roasted Broccoli
4 white fish fillets (tilapia, cod, etc.)
2 cups broccoli florets
2 tablespoons olive oil
1 lemon, juiced
Salt and pepper

To make: Preheat the oven to 400°F. Place fish on a baking sheet; season with salt, pepper, and lemon juice. Toss broccoli with olive oil, salt, and pepper; spread around fish. Bake for 12-15 minutes until the fish flakes easily.

💗 Jo

Dinner List 5

Crispy Fish Tacos with Cabbage Slaw
1 pound firm white fish fillets (e.g., tilapia, cod, pollock), cut into 1-inch strips
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Salt and black pepper to taste
8 small corn or flour tortillas

For the slaw: 
2 cups shredded cabbage (green or red)
1/4 cup mayonnaise
1 tablespoon lime juice, salt and pepper.
Optional toppings: salsa, hot sauce, chopped cilantro, avocado slices.

To make: prepare the slaw: In a medium bowl, combine shredded cabbage, mayonnaise, lime juice, salt, and pepper. Stir well and set aside. Pat fish strips dry. In a bowl, toss fish with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated. Heat a large non-stick skillet over medium-high heat. Add fish in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, until opaque and flaky. While fish cooks, warm tortillas according to package directions (microwave, oven, or dry skillet). To assemble tacos, place a portion of cooked fish in each warm tortilla. Top with a spoonful of cabbage slaw and any other desired toppings.

Stuffed Bell Peppers (Rice & Ground Meat)
4 large bell peppers (any color), halved lengthwise and seeds removed
1 tablespoon olive oil
1 pound ground beef (or ground turkey/pork, or 1 1/2 cups cooked lentils for vegetarian)
1 small onion, chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 cup cooked rice (leftovers are great!)
1/2 cup beef or vegetable broth
1 teaspoon dried oregano
Salt and black pepper to taste
1 cup shredded cheddar or mozzarella cheese

To make: Preheat the oven to 375°F. Place bell pepper halves cut-side up in a 9x13 inch baking dish. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more. Stir in diced tomatoes, cooked rice, broth, oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing some liquid to absorb. Spoon the meat and rice mixture evenly into the bell pepper halves. Pour about 1/2 cup of water or broth into the bottom of the baking dish (this helps steam the peppers). Cover the baking dish with foil and bake for 30 minutes. Remove foil, sprinkle shredded cheese over the stuffed peppers, and bake uncovered for another 10-15 minutes, or until peppers are tender and cheese is melted and bubbly.

Sausage and Peppers with Creamy Polenta
1 tablespoon olive oil
1 pound Italian sausage (sweet or hot), cut into 1-inch pieces
2 bell peppers (any color), sliced
1 large onion, sliced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1/2 cup chicken or vegetable broth
1 teaspoon dried oregano
Salt and black pepper to taste

For the polenta: 
4 cups water or broth
1 cup instant or quick-cooking polenta
2 tablespoons butter or margarine
Optional: 1/4 cup grated Parmesan cheese

To make: heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sausage pieces and cook until browned on all sides. Remove sausage and set aside, leaving a little fat in the pan. Add sliced bell peppers and onion to the skillet. Cook for 7-10 minutes until softened and lightly charred. Add garlic and cook for 1 minute more. Stir in diced tomatoes, broth, and oregano. Bring to a simmer. Return sausage to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing flavors to meld. Season with salt and pepper to taste.

Prepare polenta: While sausage simmers, bring water/broth to a boil in a medium saucepan. Slowly whisk in polenta, reducing heat to low. Cook, stirring frequently, for 5-7 minutes (or according to package directions for instant/quick-cooking polenta), until thick and creamy. Stir in butter or margarine and Parmesan cheese (if using) into the polenta. Season with salt and pepper. Serve the sausage and peppers over a bed of creamy polenta.

Potato and Spinach Frittata
1 tablespoon olive oil
1 medium potato (e.g., Russet or Yukon Gold), peeled and diced into 1/2-inch cubes
1/2 small onion, chopped
2 cloves garlic, minced
5 oz fresh spinach
8 large eggs
1/4 cup milk (dairy or non-dairy)
1/2 cup shredded cheese (cheddar, mozzarella, or feta)
Salt and black pepper to taste
Optional: Red pepper flakes for a kick

To make: preheat the oven to 350°F. Heat olive oil in a 10-inch oven-safe, non-stick skillet over medium heat. Add diced potatoes and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned. Add chopped onion and cook for 3-5 minutes until softened. Add minced garlic and cook for 1 minute more. Add fresh spinach to the skillet and cook, stirring, until wilted, about 2-3 minutes. Spread the potato and spinach mixture evenly in the skillet. In a medium bowl, whisk together eggs, milk, salt, pepper, and red pepper flakes (if using). Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle it with shredded cheese. Cook on the stovetop for 3-5 minutes, until the edges of the frittata start to set. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and set in the center.
Let cool for a few minutes before slicing and serving.


Lentil Sloppy Joes (over rice or baked potato)
1 cup dried lentils (or 2 cans cooked lentils, drained)
1 onion, diced
1 bell pepper, diced
1 can (15 oz) tomato sauce
1 tablespoon mustard
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
Cooked rice or baked potatoes for serving

To make: if using dried lentils, cook them in boiling water until tender (~20-25 mins). Drain. Sauté onions and peppers in a pan until soft. Add cooked lentils, tomato sauce, mustard, chili powder, cumin, salt, and pepper. Simmer for 10 minutes until thickened. Serve over rice or baked potato.

💗 Jo

Dinner List 4

Baked Chicken Drumsticks with Roasted Root Vegetables
8-10 chicken drumsticks (about 2-2 1/2 pounds)
1.5 pounds potatoes (e.g., Russet, red potatoes), cut into 1-inch pieces
3-4 carrots, peeled and cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch pieces (optional)
1 large onion, cut into wedges
3 tablespoons olive oil
1 tablespoon dried herbs (e.g., rosemary, thyme, Italian seasoning)
1 teaspoon garlic powder
Salt and black pepper to taste
Optional: Fresh parsley for garnish

To make: preheat the oven to 400°F. Line a large baking sheet with parchment paper or foil. In a large bowl, combine the cut potatoes, carrots, parsnips (if using), and onion. Drizzle with 1.5 tablespoon olive oil, half of the dried herbs, half of the garlic powder, salt, and pepper. Toss to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet. Pat the chicken drumsticks dry with paper towels. In the same bowl (no need to wash), add the drumsticks. Drizzle with the remaining 1 1/2 tablespoons olive oil, the rest of the dried herbs, remaining garlic powder, salt, and pepper. Toss to coat. Arrange the chicken drumsticks among the vegetables on the baking sheet, ensuring everything is in a single layer and not too crowded. Bake for 40-50 minutes, or until the chicken is cooked through (internal temperature 165°F and the vegetables are tender and lightly browned. If chicken browns too quickly, you can loosely tent it with foil. Garnish with fresh parsley if desired.

Pork Fried Rice
2 tablespoons vegetable oil or sesame oil, divided
2 large eggs, lightly beaten
1 cup cooked pork, diced (leftover roast pork, pork chops, or even ham)
1 small onion, chopped
2 cloves garlic, minced
1 cup frozen peas and carrots blend, thawed
3 cups cold cooked rice (day-old rice works best for texture)
3 tablespoons soy sauce (low sodium preferred)
1 teaspoon sesame oil (for finishing)
Optional: 1 tablespoon oyster sauce (for depth)
Optional: Chopped green onions for garnish

To make: heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble them until cooked through. Remove eggs from the skillet and set aside, breaking them into small pieces. Add the remaining 1 tablespoon vegetable oil to the skillet. Add chopped onion and cook for 2-3 minutes until softened. Add minced garlic and cook for another minute until fragrant. Add the diced cooked pork and thawed peas and carrots to the skillet. Stir-fry for 2-3 minutes to heat through. Add the cold cooked rice to the skillet. Break up any clumps with your spoon. Stir-fry for 3-5 minutes, allowing the rice to heat through and get slightly crispy. Pour in the soy sauce and oyster sauce (if using). Stir well to combine and coat all the ingredients. Return the scrambled eggs to the skillet. Stir everything together. Remove from heat and drizzle with 1 teaspoon sesame oil. Toss to combine. Garnish with chopped green onions if desired.

Black Bean & Cheese Burritos
1 tablespoon olive oil
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 (15 oz) can black beans, rinsed and drained
1/2 cup corn (frozen or canned, drained)
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and black pepper to taste
8 large flour tortillas
1 1/2 cups shredded cheddar or Monterey Jack cheese
Optional toppings: salsa, sour cream, chopped cilantro, hot sauce

To make: heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more. Stir in rinsed black beans, corn, chili powder, and cumin. Cook for 5-7 minutes, stirring occasionally, until heated through and flavors meld. Season with salt and pepper. Warm tortillas according to package directions (microwave, oven, or dry skillet) to make them pliable. To assemble burritos, lay out a warm tortilla. Spoon about 1/2 cup of the black bean mixture down the center. Sprinkle about 2-3 tablespoons of shredded cheese. Fold in the sides of the tortilla, then fold up the bottom and roll tightly from the bottom to the top. Serve immediately with desired toppings.

Ground Beef Tacos
1 tablespoon olive oil
1 pound ground beef (or ground turkey/chicken)
1 small onion, chopped
2 cloves garlic, minced
1 (1.25 oz) packet taco seasoning (or homemade: 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt to taste)
1/2 cup water
12 taco shells (hard or soft tortillas)
Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, salsa, sour cream, chopped cilantro

To make: heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more. Stir in taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly evaporated and the meat is well-coated. Warm taco shells or tortillas according to package directions. Serve the seasoned ground beef in taco shells with your favorite toppings.

Baked Ziti with Ricotta
1 pound ziti or penne pasta
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
1 teaspoon dried oregano
Salt and black pepper to taste
15 oz ricotta cheese
1 large egg
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Optional: 1 pound ground beef (or 1 cup cooked lentils for vegetarian)

To make: Preheat the oven to 375°F. Cook ziti according to package directions until al dente. Drain well. While pasta cooks, heat olive oil in a large pot or Dutch oven over medium heat. If using ground beef, add it and cook until browned, draining excess fat. Add onion and cook until softened, then add garlic and cook for 1 minute more. Stir in crushed tomatoes, tomato sauce, oregano, salt, and pepper. Bring to a simmer and cook for 10-15 minutes. In a medium bowl, combine ricotta cheese, egg, and Parmesan cheese. Season with a pinch of salt and pepper. In a large bowl, combine the cooked ziti with about half of the meat sauce (if using meat) or all of the sauce (if vegetarian). Spread about 1 cup of sauce in the bottom of a 9x13 inch baking dish. Layer half of the ziti mixture over the sauce. Dollop half of the ricotta mixture over the ziti. Sprinkle 1 cup of mozzarella cheese. Repeat layers: remaining ziti, remaining ricotta, and remaining mozzarella. Bake for 25-30 minutes, or until bubbly and the cheese is melted and lightly golden. Let stand for 5-10 minutes before serving.

💗 Jo

Dinner List 3

Meatloaf with Gravy and Mashed Potatoes
For the Meatloaf:
1 1/2 pounds ground beef (or a mix of beef, pork, and/or veal)
1/2 cup breadcrumbs (panko or regular)
1/2 cup milk
1 large egg, lightly beaten
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dried Italian seasoning or oregano
Salt and black pepper to taste

For the Glaze:
1/2 cup ketchup
1 tablespoon brown sugar
1 teaspoon apple cider vinegar (optional, for tang)

For the Mashed Potatoes:
2 pounds potatoes (e.g., Russet, Yukon Gold), peeled and quartered
1/4 cup milk (dairy or non-dairy)
2 tablespoons butter or margarine
Salt and black pepper to taste

For the Gravy (optional, but recommended):
2 tablespoons drippings from meatloaf (or butter/margarine/oil)
2 tablespoons all-purpose flour
2 cups beef broth
Salt and black pepper to taste

To make: prepare Meatloaf: Preheat the oven to 350°F. In a large bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently but thoroughly with your hands until just combined (do not over mix). Shape the mixture into a loaf and place it in a lightly greased 9x5 inch loaf pan, or on a baking sheet. In a small bowl, whisk together ketchup, brown sugar, and apple cider vinegar (if using) for the glaze. Spread half of the glaze over the top of the meatloaf. Bake for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 160°F. During the last 15 minutes of baking, spread the remaining glaze over the meatloaf.

Prepare Mashed Potatoes: While meatloaf bakes, place quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well. Return drained potatoes to the hot pot. Add milk, butter or margarine, salt, and pepper. Mash until smooth and creamy.

Prepare Gravy (optional): Once meatloaf is done, carefully pour off any drippings from the pan into a heatproof measuring cup. Skim off excess fat, reserving about 2 tablespoons of drippings. In a small saucepan, heat the 2 tablespoon drippings (or butter/margarine/oil) over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the beef broth, stirring constantly to prevent lumps. Bring to a simmer and cook, stirring, until the gravy thickens to your desired consistency. Season with salt and pepper.

Let the meatloaf rest for 10 minutes before slicing. Serve slices of meatloaf with mashed potatoes and gravy.

Sloppy Joes
1 tablespoon olive oil
1 pound ground beef or ground turkey
1 medium onion, chopped
2 cloves garlic, minced
1 (8 oz) can tomato sauce
1/2 cup ketchup
2 tablespoons brown sugar (or maple syrup)
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1/2 cup water or beef broth
Salt and black pepper to taste
4-6 hamburger buns, toasted (the toasting is optional)
Optional: 1 bell pepper (any color), chopped

To make: heat olive oil in a large skillet over medium-high heat. Add ground beef/turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add chopped onion and bell pepper (if using) to the skillet. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, and water/broth. Mix well to combine. Bring the mixture to a simmer, then reduce heat to low and let it simmer, uncovered, for 15-20 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Season with salt and black pepper to taste. Toast hamburger buns if desired. Spoon the sloppy joe mixture generously onto toasted buns (if doing).

Chicken Stir-fry with Rice
1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 tablespoon cornstarch
1 tablespoon soy sauce (low sodium preferred)
2 tablespoons olive oil or sesame oil, divided

For the Sauce:
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar or honey
1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
1 clove garlic, minced
1/2 cup chicken broth or water
1 teaspoon cornstarch (for thickening)
Optional: 2 tablespoons oyster sauce (for depth)

For the Stir-fry:
4-5 cups mixed stir-fry vegetables (e.g., broccoli florets, sliced carrots, bell peppers, snap peas, mushrooms, bok choy). Cooked rice for serving. Optional: Sesame seeds or chopped green onions for garnish

To make: marinate chicken: In a medium bowl, toss chicken pieces with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Let sit for 10-15 minutes while you prepare other ingredients.

Prepare Sauce: In a small bowl, whisk together all sauce ingredients (1/4 cup soy sauce, oyster sauce (if using), rice vinegar, brown sugar/honey, ginger, garlic, broth, and 1 teaspoon cornstarch) until smooth. Set aside.

Cook Chicken: Heat 1 tablespoon olive oil/sesame oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 3-5 minutes, flipping once, until browned and mostly cooked through. Remove chicken from the skillet and set aside.

Stir-fry Vegetables: Add the remaining 1 tablespoon olive oil/sesame oil to the skillet. Add the harder vegetables first (like broccoli, carrots) and stir-fry for 3-4 minutes. Then add softer vegetables (like bell peppers, snap peas, mushrooms) and stir-fry for another 3-5 minutes, until vegetables are tender-crisp.

Combine: Return the cooked chicken to the skillet with the vegetables. Give the prepared sauce a quick whisk (as cornstarch settles) and pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything. Serve immediately over hot cooked rice. Garnish with sesame seeds or green onions if desired.

Eggplant Parmesan
1 large eggplant (about 1.5-2 pounds), peeled (optional) and sliced into 1/4-inch rounds
1 teaspoon salt (for salting eggplant)
1 cup all-purpose flour
2 large eggs, beaten
1.5 cups breadcrumbs (panko or regular)
1/2 cup grated Parmesan cheese, divided
1/2 cup olive oil (for frying, or more as needed)
1 (24-28 oz) jar marinara sauce (or homemade)
8 oz fresh mozzarella cheese, sliced or shredded
Optional: 1/4 cup chopped fresh parsley (for breading)
Optional: Additional grated Parmesan for serving

To make: prepare eggplant: Lay eggplant slices on paper towels. Sprinkle generously with 1 teaspoon salt. Let sit for 30 minutes to draw out moisture. Pat dry thoroughly with paper towels.

Set up Breading Station: Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/4 cup Parmesan cheese and parsley (if using).

Bread Eggplant: dip each eggplant slice first in flour (shaking off excess), then in egg, then in the breadcrumb mixture, pressing gently to adhere.

Fry Eggplant: heat 1/4 cup olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches for 2-3 minutes per side, until golden brown. Add more oil as needed. Place fried eggplant on a plate lined with paper towels to drain excess oil.

Assemble Casserole: preheat the oven to 375°F. Spread about 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of fried eggplant slices over the sauce. Top with about 1/3 of the remaining marinara sauce, then 1/3 of the mozzarella cheese, and a sprinkle of the remaining 1/4 cup Parmesan cheese. Repeat layers: eggplant, marinara, mozzarella, Parmesan, ending with a final layer of mozzarella and Parmesan on top. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown. Let stand for 5-10 minutes before serving.

Burrito Bowls
1 tablespoon olive oil
1 pound ground beef, ground turkey, or shredded chicken (cooked)
1 packet taco seasoning (or 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt/pepper)
1 cup cooked rice (brown or white)
1 (15 oz) can black beans, rinsed and drained
1 cup frozen corn, thawed

Toppings (choose your favorites):
Salsa
Shredded lettuce
Shredded cheese (cheddar, Monterey Jack)
Sour cream or plain Greek yogurt
Diced avocado or guacamole
Chopped fresh cilantro
Lime wedges

To make: if using ground meat, heat olive oil in a large skillet over medium-high heat. Cook ground meat, breaking it up, until browned. Drain any excess fat. Stir in taco seasoning and 1/4 cup water (if package directs) and simmer for 5 minutes until sauce thickens. If using cooked shredded chicken, simply warm it in a skillet with taco seasoning and a splash of water.

Assemble Bowls: For each serving, place a scoop of cooked rice in the bottom of a bowl. Arrange spoonfuls of the seasoned meat, black beans, and corn next to the rice.

Add your desired toppings: a dollop of salsa, a sprinkle of shredded lettuce and cheese, a spoonful of sour cream/yogurt, and some diced avocado or guacamole.
Garnish with fresh cilantro and a lime wedge.

💗 Jo

Dinner List 2

Baked Tilapia with Roasted Asparagus
1 pound tilapia fillets (or cod, haddock, or other white fish)
1 bunch asparagus, tough ends trimmed
1 lemon, half sliced, half juiced
2 tablespoons olive oil, divided
1 teaspoon garlic powder (or 2 cloves minced garlic)
Salt and black pepper to taste
Optional: 1/2 teaspoon dried dill or parsley

To make: preheat the oven to 400°F. Line a large baking sheet with parchment paper or foil. Arrange the trimmed asparagus in a single layer on one side of the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Toss to coat. Pat the tilapia fillets dry with paper towels. Place them on the other side of the baking sheet. Drizzle with the remaining 1 tablespoon olive oil. Season with garlic powder, dried dill/parsley (if using), salt, and pepper. Squeeze lemon juice over the fish. Place lemon slices on top of the fish. Bake for 12-18 minutes, depending on the thickness of the fish, or until the tilapia is opaque and flakes easily with a fork, and the asparagus is tender-crisp.

Ground Beef and Potato Hash
1 tablespoon olive oil
1 pound ground beef or ground turkey
1 large onion, chopped
2-3 medium potatoes (e.g., Russet, Yukon Gold), peeled and diced into 1/2-inch cubes
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon dried thyme or oregano
Salt and black pepper to taste
Optional: 1 bell pepper (any color), diced
Optional: 1/4 cup beef broth or water (to help potatoes cook)
Optional: Fresh parsley for garnish, or a fried egg on top

To make: heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add ground beef/turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat and set the meat aside. Add the diced potatoes to the same skillet. Cook, stirring occasionally, for 10-15 minutes, until they start to soften and brown. If they stick, add a splash of broth or water and scrape the bottom. Add chopped onion and bell pepper (if using) to the skillet. Cook for another 5-7 minutes until the vegetables soften. Stir in the minced garlic, paprika, thyme/oregano, salt, and pepper. Cook for 1 minute until fragrant. Return the cooked ground beef to the skillet. Stir everything together and cook for another 5-10 minutes, allowing the flavors to meld and the potatoes to become fully tender. Taste and adjust seasoning. Garnish with fresh parsley if desired. A fried egg on top makes it extra hearty.

Chickpea and Spinach (or Vegetable) Curry
1 tablespoon olive oil or coconut oil
1 large onion, chopped
2 cloves garlic, minced
1 inch fresh ginger, grated (or 1 teaspoon ground ginger)
1-2 tablespoons curry powder (adjust to your spice preference)
1/2 teaspoon ground cumin
1/4 teaspoon turmeric powder
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can chickpeas, rinsed and drained
5-6 oz fresh spinach or you can use 2 cups mixed vegetables
Salt and black pepper to taste
Cooked rice or naan bread for serving
Optional: 1 (13.5 oz) can full-fat coconut milk (for creaminess; use water/broth for lighter)
Optional: Fresh cilantro for garnish

To make: heat olive oil/coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and grated ginger. Cook for 1 minute until fragrant. Stir in the curry powder, cumin, and turmeric. Cook for another minute, stirring constantly, to toast the spices. Pour in the diced tomatoes (with their juice) and rinsed chickpeas. Stir well. Add the coconut milk (if using) or 1 cup of water/vegetable broth. Bring the mixture to a simmer. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld. Stir in the fresh spinach, a handful at a time, until it wilts into the curry. Season with salt and pepper to taste. Serve over cooked rice or with naan bread. Garnish with fresh cilantro if desired.

Pork Chops with Apples and Onions
4 boneless or bone-in pork chops (about 1 inch thick)
1 tablespoon olive oil
1 tablespoon butter or margarine
1 large onion, thinly sliced
2 medium apples (e.g., Fuji, Honeycrisp, Gala), cored and sliced (peel on or off)
1/2 cup chicken or apple cider
1 teaspoon dried thyme
Salt and black pepper to taste
Optional: Fresh parsley for garnish

To make: pat pork chops dry with paper towels. Season generously with salt and black pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear for 3-5 minutes per side, until golden brown. Remove chops from skillet and set aside. They don’t need to be cooked through at this point. Reduce heat to medium. Add butter or margarine to the skillet. Add sliced onion and cook, stirring occasionally, for 5-7 minutes until softened and lightly caramelized. Add sliced apples and dried thyme to the skillet. Cook for another 3-5 minutes, stirring gently, until the apples begin to soften. Pour in the chicken broth or apple cider, scraping up any browned bits from the bottom of the pan. Bring to a simmer. Return the pork chops to the skillet, nestling them into the apple and onion mixture. Cover the skillet and cook for 5-10 minutes, or until pork chops are cooked through (internal temperature 145°F.) Cooking time will vary based on thickness. Remove from heat. Let the chops rest in the skillet for a few minutes before serving. Serve the pork chops with the apple and onion mixture. Garnish with fresh parsley if desired.

Cheesy Bean and Rice Casserole
2 cups cooked rice (leftover is great, or cook fresh)
1 tablespoon olive oil
1 small onion, chopped
1 bell pepper (any color), chopped
2 cloves garlic, minced
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained (or two cans of one type)
1 cup frozen corn
1 cup salsa (mild, medium, or hot)
1/2 cup chicken or vegetable broth (or water)
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and black pepper to taste
2 cups shredded cheddar or Monterey Jack cheese, divided
Optional: sour cream, avocado, or cilantro for serving

To make: Preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish. Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the rinsed and drained black beans, pinto beans, frozen corn, salsa, broth, chili powder, and cumin. Bring to a simmer and cook for 5 minutes, allowing flavors to meld. Remove from heat. Stir in the cooked rice and 1 cup of shredded cheese. Season with salt and pepper to taste. Pour the mixture into the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheese evenly over the top. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden. Let stand for a few minutes before serving. Serve with optional toppings like sour cream, avocado, or fresh cilantro.

💗 Jo

Dinner List 1

Spaghetti with Hearty Meat Sauce
1 pound spaghetti or other pasta
1 tablespoon olive oil
1 pound ground beef or ground turkey (80/20 or leaner)
1 large onion, chopped
2-3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce (or another 15 oz crushed tomatoes)
1 (6 oz) can tomato paste
1 cup beef or vegetable broth (or water and bouillon)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper to taste
Optional: 1/2 teaspoon dried thyme
Optional: 1 bay leaf
Optional: Pinch of sugar to cut acidity
Optional: Fresh parsley or grated Parmesan for serving

To make: heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef/turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.bAdd chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes, tomato sauce, and broth. Add oregano, basil, thyme (if using), bay leaf (if using), salt, pepper, and a pinch of sugar (if using). Stir well to combine. Bring the sauce to a simmer, then reduce heat to low, cover, and let it simmer for at least 30 minutes, or up to 1-2 hours for richer flavor, stirring occasionally. The longer it simmers, the better it tastes. About 15 minutes before serving, cook spaghetti according to package directions until al dente. Drain well. Remove the bay leaf from the sauce before serving. Serve the hearty meat sauce over hot spaghetti. Garnish with fresh parsley or grated Parmesan cheese if desired.

Tuna Noodle Casserole
8 oz egg noodles
2 (5 oz) cans tuna in water, drained
1 (10.5 oz) can cream of mushroom soup (or cream of celery/chicken)
1/2 cup milk
1 cup frozen peas
1/2 cup shredded cheddar cheese, plus more for topping
1/4 cup breadcrumbs (panko or regular)
1 tablespoon melted butter or margarine (for topping)
Salt and black pepper to taste
Optional: 1/2 cup chopped celery (for crunch)

To make: preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish. Cook egg noodles according to package directions until al dente. Drain well. In a large bowl, combine the cooked and drained egg noodles, drained tuna, cream of mushroom soup, milk, frozen peas, chopped celery (if using), and 1/2 cup shredded cheddar cheese. Season with salt and pepper. Stir gently to combine. Pour the mixture into the prepared baking dish and spread evenly. In a small bowl, combine breadcrumbs and melted butter or margarine. Sprinkle this mixture over the casserole, then top with additional shredded cheddar cheese. Bake for 20-25 minutes, or until bubbly and the topping is golden brown. Let stand for a few minutes before serving.

Lentil Shepherd’s Pie
For the Lentil Base:
1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup brown or green lentils, rinsed
4 cups vegetable broth
1 (14.5 oz) can diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary (crushed)
1 cup frozen peas
1 cup frozen corn
Salt and black pepper to taste

For the Mashed Potato Topping:
2 pounds potatoes (e.g., Russet, Yukon Gold), peeled and quartered
1/4 cup milk (dairy or non-dairy)
2 tablespoons butter, margarine or olive oil
Salt and black pepper to taste

To make: prepare the Lentil Base: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the rinsed lentils, vegetable broth, diced tomatoes (with their juice), tomato paste, thyme, and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender and most of the liquid has been absorbed. Stir occasionally. Stir in the frozen peas and corn. Season the lentil mixture with salt and pepper to taste.

Prepare the Mashed Potato Topping: While the lentils are simmering, place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well. Return the drained potatoes to the hot pot. Add milk, butter/margarine/

olive oil, salt, and pepper. Mash until smooth and creamy. Assemble and Bake: Preheat oven to 375°F.

Pour the lentil mixture into a 9x13 inch baking dish. Spread the mashed potatoes evenly over the lentil base. You can create decorative peaks with a fork if desired. Bake for 25-30 minutes, or until the filling is bubbly and the potato topping is lightly golden. Let stand for 5-10 minutes before serving.

Chicken and Rice Skillet
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 large onion, chopped
1 bell pepper (any color), chopped
2 cloves garlic, minced
1 cup uncooked long-grain white rice, rinsed
2 cups chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 teaspoon dried oregano or Italian seasoning
1/2 teaspoon paprika
Salt and black pepper to taste
Optional: Fresh parsley for garnish

To make: heat olive oil in a large, oven-safe skillet (with a lid) over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside. Add chopped onion and bell pepper to the skillet. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the rinsed rice, chicken broth, diced tomatoes (with their juice), oregano, paprika, salt, and pepper. Bring to a boil. Return the browned chicken to the skillet, nestling it into the rice mixture. Reduce heat to low, cover the skillet, and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Do not lift the lid too often. Remove from heat and let stand, covered, for 5-10 minutes to allow the rice to finish steaming. Fluff with a fork and garnish with fresh parsley if desired.

Black Bean Burgers with Roasted Sweet Potatoes
For the Black Bean Burgers:
2 (15 oz) cans black beans, rinsed and drained
1/2 cup breadcrumbs (panko or regular)
1/4 cup finely chopped onion
2 cloves garlic, minced
1 large egg
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and black pepper to taste
2 tablespoons olive oil (for cooking)
Buns, lettuce wraps, or pita bread for serving
Optional: 1/4 teaspoon smoked paprika
Optional toppings: sliced tomato, lettuce, avocado, salsa, cheese

For the Roasted Sweet Potatoes:
2 large sweet potatoes, scrubbed and cut into wedges
1 tablespoon olive oil
1/2 teaspoon paprika
Salt and black pepper to taste

To make: prepare Roasted Sweet Potatoes: Preheat the oven to 400°F. On a large baking sheet, toss sweet potato wedges with olive oil, paprika, salt, and pepper. Spread in a single layer. Roast for 25-35 minutes, flipping halfway through, until tender and slightly caramelized.

Prepare Black Bean Burgers: While sweet potatoes roast, in a large bowl, mash one can of black beans with a fork or potato masher until mostly smooth but still with some texture. Leave the second can of beans mostly whole. Add the mashed and whole black beans to a bowl with breadcrumbs, chopped onion, minced garlic, egg (or flax egg), cumin, chili powder, smoked paprika (if using), salt, and pepper. Mix well until combined. Form the mixture into 4-6 patties, about 1/2 inch thick.

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Cook the black bean burgers for 4-6 minutes per side, until golden brown and heated through.

Serve the black bean burgers on buns, lettuce wraps, or pita bread with your favorite toppings, alongside the roasted sweet potato wedges.

 

Enjoy!

💗 Jo