November Recap

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https://www.justoffbase.co.uk/uncategorized/uhzaed5e2 Holy. Moly. November is over. HOW did that happen. I can’t get over it. October and November are the craziest months at work and I feel like I blinked and the turkey has passed. I’m now 34 weeks preggers…out of 40. Wowza. The last 4-ish months have flown by. I haven’t been cooking quite as much but I have a few favorites from November in case you missed them. This month the blog turned 4 years old!

https://www.justoffbase.co.uk/uncategorized/bdgqk8b Butternut Squash & Apple Soup came out great. It was a nice comforting fall meal without being heavy.
The Three Bite Rule - Butternut Squash & Apple Soup
I cooked so much with apples in October & November. I added some apples to refrigerated cinnamon rolls. This was such a great way to amp up a ready-made item. Barely any cooking for an instant treat.
Apple Cinnamon Rolls - The Three Bite Rule
One dish meals are so great to keep in your back pocket, especially at this time of year. I used some prepared sundried-tomato pesto for a chicken pasta dinner to take this simple pasta dish to something more special and a flavor we don’t have all the time.
The Three Bite Rule - Sundried Tomato Pasta with Chicken

Let’s check on my goals:
The Year of the Flower continues! Mr. J got me some yellow ones that have lasted for.ev.er.
send more mail – ehh. I missed this one.
make some Pinterest pins a reality – Not so much, though the baby-room decor ideas are multiplying on a private board.
cook with yeast (yikes!)
try a spin class – um nope. I’m not adding in any super new exercises at this point. I have just been working and relaxing. That’s it.
make more cocktails – umm no cocktails for me until January ;) I had an idea that I didn’t quite get to. Maybe December.

https://therepairstore.ca/hb59ftl https://therepairstore.ca/sdfs17jcr0 Bump update:
Mr. J has gotten all the room stuff done. All of it! He also was working like crazy to build a shed and clear out lots of room in the garage. We now can get to both sides of both car for future carseat loading and there’s room to dance park a stroller. The room is super cute. Here’s a sneak peek, and there should be a full reveal later. We picked daycare, a pediatrician, and took a birthing class. The babe is now as big as a honeydew!

https://mmopage.com/news/t7ijqfyg2b I’ve had crazy heartburn that comes and goes and I’ve slept ok. I blame some of my restlessness is the biggest work event of the year. Who knows. I feel so full so quickly that I’m not really even craving anything right now. I miss wine though. Next month I’ll probably address the freezer contents and see what I want to prep. Any suggestions?

https://space1026.com/2024/01/d2j8h0p December will be crazy but I’m excited. I love the holidays but just didn’t want to be rushed though my work event for Thanksgiving. I see peppermint, and cockpot meals, and hot chocolate in my future for December!

Freezer Foods

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So… I’m here! I’m here! I’ve been a bit tired this week so the rest of the week’s posts lost out to:
a) Autumn Awesomeness ice cream: at my fav local ice cream place (vanilla, with nutmeg, apples, and cider donuts)
b) Going to bed early
c) Getting a few baby preparations started
d) all of the above

Buy Genuine Diazepam ding ding ding! D is correct, which means each are right. I figure nobody wants to read a post I wasn’t really into writing or editing so I’ve snoozed a bit earlier than usual, passed my glucose/gestational diabetes test! Mr. J and I went to the hospital to meet the maternity/delivery team and learned how much we don’t know yet. Somehow more posts didn’t make it into this week.

https://equinlab.com/2024/01/18/g464ikjld I’ve cooked a bunch this week and last week of oldie but goodies that were freezer friendly so half could be enjoyed now and the other half could emerge during my busy time at work…just before Thanksgiving! Here they are in no particular order if you’re ready for fall/wintry foods or want some freezer prep too!

https://modaypadel.com/2mxvn1u Butternut Squash Lasagna
I love this one. It is so good and perfectly divides into 2 baking dishes…one for now, one for later.
The Three Bite Rule - Butternut Squash Lasagna
Sausage Stuffing
This is a great main dish, or a side. I added shallots and pears and we devoured the “now” portion.
The Three Bite Rule - Sausage Stuffing
Chicken Pot Pie
I make the filling and add the topping when round 2 comes up.
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Sweet & Smoky Chili
I literally filled the crockpot for 5 people. Needless to say there were leftovers so we ate some a few more times, and froze the rest.
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Traditional Lasagna

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Wayyy back in early blogging days here at The Three Bite Rule I did a post about lasagna, circa 2011. I shared some tips on how to build a better lasagna. I figured that old post, with terrible photos deserved a redo. Lasagna is one of my favorite foods. I absolutely love the combination of flavors. The meat and noodles, and ricotta, and melty mozzarella are all my favorite parts! Also, not eating red meat means I can’t usually order it at restaurants.

Since that old post I blogged a butternut squash lasagna which I totally love.
The Three Bite Rule - Butternut Squash Lasagna

I also posted some lasagna tips in my father-in-law’s honor. He tested Italian restaurants by their lasagna, and I’m proud to say he liked mine!
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I did a white chicken lasagna with spinach that had some amazing flavors in a comforting dish.
The Three Bite Rule - White Chicken Lasagna
You know how they say not to grocery shop when you’re hungry? I advise not to start lasagna when you’re hungry. It isn’t hard, but it dirties a lot of dishes, takes some prep time and some bake time, and is a “labor” of love to get assembled. When I made this lasagna  recently, I had already eaten a really simple dinner before whipping up lasagna.

You always could split up the work into 2 by assembling one night and baking for the first time another night when you have the oven on already. It might sound nuts but it is more fun when you aren’t trying to hurry up. I alwayssss make 2 smaller lasagnas. I prep one for early use and another for the freezer. I think lasagna is amazing as leftovers and can really be baked a few times (at a low temperature) to taste even better.

I have some adaptations and a few cooking tips. I apologize in advance that once again while making 2 lasagnas my pictures ended up as a mix between the two. Don’t get thrown off when you see an entirely different pan enter the photos. Oops! This is a recipe I totally recommend reading through, doing your prep and this will seem much easier. Make a few different lasagnas for your next gathering and you’ll be relieved by how all the prep happens in advance (as in days in advance). Poof. Instant dinner.

Ingredients:

3/4 pound ground chicken/pork/beef
3 sweet Italian sausage links, removed from casing
1 pound lasagna noodles
2 cups ricotta cheese
1 egg
~10 fresh basil leaves, chopped
28 oz Pastene Kitchen Ready Tomatoes
6 oz tomato paste
1 cup alfredo sauce (jarred or make yourself)
1/2 can cream of chicken soup
1/2 cup milk
16 oz shredded mozzarella
3 cups baby spinach

Directions:

Boil water for pasta if using traditional noodles and cook according to package (I used no-cook lasagna pasta sheets)
The Three Bite Rule - Traditional Lasagna
In a large skillet, over medium heat, brown ground meat, draining any excess grease. Then brown sausage, drain, and mix with cooked ground meat. Don’t overcook as the whole lasagna will bake again. Just cook through.
The Three Bite Rule - Traditional Lasagna
In a large pot gently warm tomatoes and tomato paste over low.
Mix ricotta, egg, basil, salt, and pepper together.
The Three Bite Rule - Traditional Lasagna
Set up your ingredients into a mini assembly line. I suggest prepping/planning your layers before you start layering. It also helps to do some math to know how many noodle sheets you’ll need per layer. It is wicked annoying to get to the end, aka the top, and be short on pasta layers.
In a 13×9 pan (or 2 9×9 pans to make one & freeze one) spray with non-stick spray and ladle some tomato sauce, topping with noodles.
The Three Bite Rule - Traditional Lasagna
Drizzle on half the alfredo sauce.
Layer on some of the meat mixture (about 3/4 of it) and sprinkle with just a bit of mozzarella
The Three Bite Rule - Traditional Lasagna
Top with the cream of chicken soup mixed with milk “sauce” and more noodles (don’t skip this, it will be your secret ingredient to add a different creamy/rich/dynamic flavor).
Add some marinara to the layer and spread on the ricotta mixture.
The Three Bite Rule - Traditional Lasagna
Top with more noodles, a drizzle of alfredo, mozzarella, and spinach.
The Three Bite Rule - Traditional Lasagna
Sprinkle on the rest of the meat mixture, and mozzarella.
Add on the noodles for the top, with marinara on the very top.
The Three Bite Rule - Traditional Lasagna
Bake 350-degrees for 45 minutes covered.
The Three Bite Rule - Traditional Lasagna
Uncover, top with mozzarella (if eating right then) and bake another 10 minutes (or until cheese is melted).
The Three Bite Rule - Traditional Lasagna

https://gungrove.com/pprc7qyay
Tip if enjoying another night:
bake the 45 minutes, let cool, refrigerate to eat within a few days. On the night it is served, bake again for 30 min at 350-degrees to heat through, uncover, top with mozzarella, and bake another 10 minutes.
Tip if enjoying weeks/a few months later: bake the 45 minutes, let cool, then freeze. The day before serving, defrost by switching the lasagna from the freezer to the refrigerator for 24-hours. Then bake 30-45 minutes at 350-degrees until heated through. Uncover, top with mozzarella, and bake another 10 minutes.

some suggested adaptations: 
traditional lasagna + sautéed onions/leeks/eggplant/zucchini – spinach = more veggie centered recipe
traditional lasagna + meat and tomato sauce mixed + ricotta & alfredo mixed = easier layering recipe
traditional lasagna – meat + chopped mushrooms = vegetarian lasagna
traditional lasagna – sheets of lasagna – ricotta mixture + cheese ravioli = easy weeknight assembly option
traditional lasagna – sheets of lasagna + short pasta (rigatoni or penne or ziti) = instant lasagna
traditional lasagna – sweet Italian sausage + hot Italian sausage + pepperoni = lasagna with some zing!

The Three Bite Rule - Traditional Lasagna
Phew! That’s it. Those are my tips. Enjoy one of my favorite foods! Any family traditional ingredients I’m missing?

Pizza with Eggplant Spread and Zucchini

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https://sieterevueltas.net/fletzlxo I was thinking about pizza with tapenade but happened upon a Mediterranean eggplant spread.  I thought it would be a great spread on pizza or as a sauce. Pre-made jarred sauces are great pizza toppings.

The Three Bite Rule - Eggplant & Zucchini Pizza

Ingredients:

https://www.justoffbase.co.uk/uncategorized/la18192r 1 ball pizza dough
1 cup eggplant and garlic spread (or tapanade, or roasted red pepper spread)
8 oz shredded mozzarella
1/2 cup ricotta cheese
1 small zucchini
1 tbs garlic, chopped

Directions:

Preheat oven and pizza stone (if using one) to 400 degrees.
Spread pizza dough out onto a pan/stone poking a few holes with a fork.
Bake for 10 minutes until lightly browned and not fully cooked.
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Spread eggplant spread onto the dough.
The Three Bite Rule - Eggplant & Zucchini Pizza
In a large skillet, saute zucchini and garlic over medium heat. Cook for about 5 minutes and then remove from the heat.
Sprinkle pizza crust with mozzarella, and spoonfuls of ricotta.

Buy 5Mg Xanax Online eggplant_sauce_toppings_590_390
Spoon zucchini onto the pizza as well.

https://fireheartmusic.com/iybgzhgwmgo The Three Bite Rule - Eggplant & Zucchini Pizza
Bake for 10-15 more minutes until cheese is melted and zucchini still has some texture.

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Let it sit for 5 minutes before slicing.

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It was really good and had some different flavors. I loooove ricotta on pizza or in calzones. It’s such a light cheese with some creaminess.

Tapenade, or pesto, blended roasted red peppers, or spreads are great for pizzas. I used some zucchini but eggplant or butternut squash would be good too. If pizza dough isn’t your thing then make this on naan, pitas, or flatbread.

https://gungrove.com/6lrylf39 What else would be a good fall pizza?

Pumpkin Risotto

I haven’t made risotto for awhile, but figured it was perfect for pumpkin week! I wanted a savory pumpkin dish since the first thought with pumpkin is pie.

The Three Bite Rule - Pumpkin Risotto
One of my favorite risottos is tomato and zucchini risotto using tomato juice for even more flavor. Risotto gets bad wrap for being difficult. I think it is just a dish that requires some attention. This risotto gets pure pumpkin cooked in with the liquid. It makes it more like a flavor boost than an addition (like butternut squash chunks would be). I like to stir. I come from a family of folks who like to stir. This is the perfect dish for that!

Ingredients:

1 cup arborio rice
2 cups vegetable broth
1 cup pumpkin
1/2 cup water
1/2 tsp nutmeg
2/3 cup Parmesan cheese

Directions:

Heat rice and 2 tbs olive oil in large pot, over medium heat to toast the rice a bit (about 3-5 minutes).
In another pot over low heat, warm the broth, pumpkin, and water.
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Stir the rice as it toasts and begins to get lightly tanned. Reduce heat to medium low.
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Add a cup of the pumpkin liquid to the rice and stir.
Continue adding liquid in 1 cup increments adding more once the last liquid gets absorbed.
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Continue cooking, stirring, and adding liquid until all the liquid gets absorbed. When the rice is cooked add in the nutmeg and Parmesan.
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I love the flavors in this. It is so easy and goes with anything. Sage would be good with this but I find it a bit intense and it is hard to justify a $4 herb that I only want one leaf from. The risotto takes about 20-25 minutes. It isn’t https://sieterevueltas.net/i9i528at3y that much work with other easy-ish dishes going on. I think I grilled some chicken sausages and tossed a salad that night.

I used this as a side dish but it could serve as a whole meal. Spinach or arugula would be good for some color. Mushrooms would make it more meal-centric.

We even fried up some leftover risotto into cakes from the leftovers. Nothing else added, just risotto crisp-a-fied. So good, and wayyy easier than aranchini. I don’t have photos of that because it basically was a no-fuss dinner one night. I feel so productive, grown up, and accomplished when leftovers get created into something amazing.

Need more pumpkin dinner ideas? I’ve made a pumpkin pasta that is so easy and a great variation. I owe you a pumpkin black bean soup I repeatedly fall in love each fall.

Buy 10 Xanax Online What do you like for savory pumpkin dishes?

June Wrap Up

Can you believe it is time for July? Whattt?! June was fun and relaxing. It didn’t feel as crazy busy as March, April, or May. Which I love. I had some relaxing weekends, got some things done around the house, I had a few dinners out with friends, hosted brunch and enjoyed the spring. I did not once curse the rain since I had bright sunny days for my outdoor event when I needed ’em. We got furniture for the deck (I owe you pics) and we got a Costco membership. Super exciting!

The challenges this month were replacing our ancient boiler & water heater. It then resulted in a crazy explosion that scared the beejesus out of us. Everyone and everything is a-OK (read more here). We had an emotional weekend honoring Mr. J’s dad.

We went to Bermuda which was definitely relaxing. How amazing is this view? #nofilter
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Father’s Day and Mr. J’s bday was a joint celebration. On his actual bday, I made some special burgers. For the family gathering, we did a ‘Best of the Bermuda trip’ buffet. It was so fun. We made some of their favorite items from the trip.

I made veggie burgers in June. They were so great. Frozen butternut squash, black beans, oatmeal, sunflower seeds. They were rich and crunchy and filling and delicious. Try ’em.
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I also tweaked my go-to 1-dish pasta to be a BBQ chicken pasta
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I made a really different breakfast than I usually make. Well, I haven’t really made bfast in awhile, but I made waffles with blueberry sauce and brie.
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I got philosophical trying to get you thinking about being strategic in the kitchen. Hmm. What else happened. Well, I got hopelessly addicted to candy crush. Each time I think I’m stuck forever on a level I’ll win and then think the same about the following level. I’m no gamer, but I feel like this is going to be an on going thing. Google Reader is going away, tear. I had it on my list to switch but kept putting it off. I’m now on Feedly and all is well.

The plan for July is to knock off a few things that’ve been on my to-make list. The list is suuuper long right now. I also want to do some creative salad ideas. Any inspirations to get me going? I’m also thinking I haven’t posted sangria or a cocktail in awhile…

White Lasagna with Chicken and Spinach

I had a hankering for lasagna and figured I’d whip up a new one. White! Lasagna is actually one of my favorites to make at home. I don’t eat beef so I rarely can order it out. I love the pasta/meat/cheese/sauce combinations. It is so compact, almost efficient (though that’s a terrible way to describe food).

I’m cooking for 2 and we like leftovers for lunches, but this will make 1 very large (13×9) or 2 smaller (9×9) lasagnas. I always make 2. Note: no-cook lasagna noodles work best when using a square/rectangular pan. I learned that the hard way when I used an oval baking dish once. Result: jigsaw puzzle!

When I make two, we eat one now (with leftovers) and freeze one for a-“dinner’s ready!”-surprise some busy night. Lasagna seems like kind of a lot of work for only a few servings if you were to half the recipe.
white_lasagna_plate_590_390

Ingredients:

1 pound lasagna noodles
1 pound ground chicken
¾ pound ground pork/sausage/ground beef/ground turkey
6 oz fresh baby spinach, chopped
12 oz ricotta
1 egg
3 tbs Parmesan, grated or shredded
2 tbs Italian seasoning
2 tbs garlic, chopped
8 oz shredded mozzarella
8 oz shredded white cheddar
16 oz light alfredo sauce
1 cup milk
salt & pepper

Directions:

Undercook lasagna noodles according to package (boil for 10 minutes if package says 12 minutes, or don’t cook if using bake-ready/no-cook pasta).
While water is boiling, cook pork and chicken until cooked through, draining any excess grease off. Cook separately to avoid over-cooking the chicken.
While meat is cooking, mix ricotta, Parmesan, egg, garlic, and Italian seasoning together.
white_lasagna_ricotta_590_390
Mix alfredo, milk, salt, and pepper together.
Preheat oven to 375 degrees and spray baking dish(es) with non-stick spray.
Set up an assembly line of the lasagna layers: cooked pasta; meats mixed together; ricotta; spinach; and shredded cheeses; with everything in reach.
Assemble lasagna(s). Tip: if making 2 make both at the same time to gauge quantities of each ingredient. Ladle a tiny amount of white sauce onto the bottom then layer with noodles.
Top with meat mixture. Ladle on about ⅓ cup of white sauce on top of the meat, before topping with about ⅓ cup of mixed cheeses.
white_lasagna_meat_590_390
Layer on more noodles, then top with ricotta mixture.
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Layer on more noodles, then top with spinach, then top with about ⅓ cup of white sauce.
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Repeat until out of any of the layers.
Bake covered for 30 minutes.
If freezing one, remove that one from the oven, allow to cool, label & freeze.
If eating one immediately, uncover and bake another 20 minutes. Top with cheese for the last 5 minutes.
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Let stand 5 minutes before cutting.
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I loved this one. It feels really different, but actually isn’t much different at all. It would be easy enough to make 2 at once, and use white sauce on 1 and red sauce on the other. The white sauce vs. red sauce also might be a good way to differentiate meat versus vegetarian lasagna.

Lasagna is a somewhat labor intensive dish but it is super easy to serve and generally crowd pleasing. It is a great one to prep in advance and only have to bake when serving. You can also “cheat” by skipping the pasta & ricotta layers and using ravioli instead.

Want more lasagna themes? I wholeheartedly recommend butternut squash lasagna or traditional lasagna. What a fun taste-off for your next family gathering or potluck?!

Here are some of my lasagna tips and I thought of a new one: in addition to making 2 at once, I suggest using all the pasta. Sometimes I’m cutting it down to fit my pan and I’m left with scraps. Save ‘em! Getting to the last layer to discover you’re out of pasta is the worst. I save a few full length for the top and piece some of the under layers. What they can’t see, won’t hurt, right?

Each of mine ended with a different top layer. I’m not going into mass production, so it is totally fine! Use it up!
white_lasagna_two_590_390

Corn and Bacon Chowder

Are you stuffed and/or hungover from the Superbowl? This won’t undo any goodies you munched yesterday, but I thought: what food should be the morning-after the Superbowl? Answer: soup!

I’m trying to change people’s impression of soups. I fear they get a bad wrap for being not filling, or for lacking flavor. This recipe has been hanging out a bit because I made a creamy sherry tomato soup and pizza Soup ‎and roasted cauliflower soup all somewhat recently and I thought you might get souped-out. Not to worry though, I have a lighter soup Momma just made that is beyond words amazing. I’ll make it soon-ish. If nothing else, soup helps vary dinner ideas now and then.

This corn and bacon chowder is not exactly the healthiest soup, but the flavors are delightful. I based it off of Tyler Florence’s recipe and loved it. I shaved off some heaviness and calories by using half cream and half low-fat milk. I also used wine in place of some stock. This is a great spot for whole wheat flour since it is only thickening the soup.
corn_chowder_done_590_390

Corn & Bacon Chowder

Adapted from Tyler Florence

Ingredients:

2 tbs butter
1 small onion, chopped
2 tbs garlic, minced
2 tbs flour (I used wheat flour, all purpose is fine too)
2 cups vegetable or chicken stock
1 cup white wine (or increse stock by 1 more cup if omitting wine)
2 cups corn
2 large potatoes, cooked and chopped
2 cups milk/cream (I used half milk, half heavy cream)
4-6 slices of bacon/pancetta/chorizo
½ tsp liquid smoke (optional)
½ tsp dried thyme
salt & pepper

Directions:

Boil potatoes until cooked most of the way through (or microwave, or bake)
Saute onion in butter until translucent and cooked through over medium heat.
Add garlic and flour, stirring well before adding stock and wine.
Add corn.
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Cook over medium-high heat, gently boiling.
Pan fry bacon.
Add potatoes and milk to the pot cooking at medium-high heat.
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Stir well, allowing potatoes to break down slightly.
Chop bacon.
Bacon, liquid smoke, and spices, and stir to combine.
Cook for an additional 5-10 minutes.
corn_chowder_bowl_590_390

I did the whole thing in 1 pot and 1 pan. Score! I boiled the potatoes and when I drained them, I started the soup in that same hot pot.

I love the bacon in here and the liquid smoke plays off that a bit. I think the bacon adds a depth and difference to the sweet corn that is necessary, not optional. I think the herbs could really be anything you have/love. Sage might be interesting? Tyler uses parsley. Basil always makes me think of lightness/freshness. I love chives (and they’re about the only thing I can grow).

Have I proclaimed my love for liquid smoke? I recommend adding it to traditional chili, soups, butternut squash enchiladas, etc. It seems like a special ingredient, but it ends up going with everything. It also doesn’t go bad for about a million years and you only use a little at a time. Ok, are you sold?

I didn’t freeze any of this soup. Cream based soups can seem kind of texturally off after being frozen to me. This made about 4 sizable portions for dinner & lunches.

Honorary Lasagna Tips

Today’s round up is a few lasagna tips in honor of my father in law. Lasagna was his favorite way to test an Italian restaurant and I’ll always remember him telling me that!

lasagna_piece_290_200

Here’s my lasagna recipe (including the below tips)

Top tips:

5) https://www.prehistoricsoul.com/ff2nkkfocna Make 2, double the recipe or split it into 2 pans. It freezes well for another time or makes a great gift (include reheating, freezing instructions, and ingredient info if you’re gifting it).

4) Continue the ‘power of 2’. Be sure to use more than one sauce and more than one meat. I like marinara and alfredo, or pesto adds a welcomed freshness. If you want to stay more traditional think about bruschetta topping as a sauce. I usually do ground chicken and sausage, but ground pork and ground beef would be good. Or something ground and pancetta/prosciutto.

3) Lots ‘o veggies. Add in chopped spinach, or leeks, or shredded zucchini. The veggies add lovely color and who doesn’t need a hidden serving of veggies? I like diced veggies rather than slices but that’s your call.

2) Forget the low-fat ricotta. It isn’t the same. Food processing cottage cheese is a healthier option. Or add in some plain greek yogurt for some creaminess and protein. Sliced mozzarella or provolone are easy additions too for cheese.

1) http://www.wowogallery.com/ujht095zbve Think of alternative ingredients. I love butternut squash lasagna or veggie lasanga. It can be a good use for leftovers like meatloaf or a surplus of veggies. You can “cheat” and use ravioli in place of the pasta & ricotta layers. Dig around in your fridge. Any veggies can go in, or chopped sliced deli meat. Tapanades or spreads could give it a Mediterranean flavor. Make it your signature dish!

Recipe Index

Welcome! Enjoy my favorites or hunt around and make these your own! I especially recommend the party themes, burgers, pizzas, smoothies, and uses for leftovers!

Appetizers & Dips

Oreo Dip
Grilled Pineapple Salsa
Greek Dip
Everything Bagel Cream Cheese Dip
Arancini
Buffalo Chicken Wontons
Creamy Spinach Enchiladas & Avocado Eggrolls
Pizza Dip
Crab Rangoons
Mini Spinach & Artichoke Dip Cups
Three Bean Fiesta
Coconutty Shrimp
Cobb Salad Dip
Bacon Bread
Spinach and Artichoke Nachos
Pork & Veggie Spring Rolls
Pumpkin Fluff Dip
Chicken Bacon Ranch Spring Rolls
Roasted Onion Jam
Potato Skins with Onion Dip Seasoning
Burrata & Crostini Bar
Hot French Onion Dip
Carrot Shaped Cheese Ball
Smoky Cornbread Chex Mix
Maple Bacon Baked Brie
Bacon Ranch Deviled Eggs
Sour Cream & Onion Deviled Eggs
Taco Spiced Deviled Eggs
How To Build a Better Charcuterie Board
Cheeseburger Potato Skins
Greek Deviled Eggs
Bacon & Parmesan Stuffed Mushrooms
Boursin Crostini with Apple & Caramelized Onion
Caesar Deviled Eggs
Pomegranate Pear Salsa
Cheeseburger Layer Dip

 

Bacon

Bacon Ranch Mac & Cheese
BLT Pizza
Bacon Jam Bacon & Beer Festival
Potato, Leek & Bacon Pizza
Breakfast Pizza
Bacon Wrapped Burgers
Chicken Bacon Ranch Wraps Avocado BLT
Bacon Wrapped Scallops
Bacon Caramel Corn
Bacon Gouda & Butternut Squash Pizza
Corn & Bacon Chowder
Bacon & Leek Crepes
BLT Pasta Salad
Bacon & Cheese Panini with Peach Compote
Scallop BLT Pizza
Quiche Lorraine
Chicken Bacon Ranch Pasta
Pasta Carbonara
Bacon and Pear Flatbread
Bacon, Manchego & Apple Quesadilla
Breakfast Panini
BLT Panini
Bacon & Cheddar Biscuits
Bacon, Eggs, and Grain Breakfast Bowl
Sweet Potato & Bacon Quiche
Smoky Bacon & Pork Ragu
Grilled Cheese Lorraine
Bacon & Parmesan Stuffed Mushrooms

 

Breakfast

Pumpkin Muffins
Cheese Danish Squares
Breakfast Pizza (and another Breakfast Pizza!)
Almond Joy Yogurt Parfait
Banana Streusel Muffins
Italian Stuffed French Toast
Top Your Own Oatmeal Bar
Egg in a Toast Hole
Hosting Brunch Tips
Peanut Butter, Nutella, & Pear
Everything Bagel Spiced Breakfast Pizza
Breakfast Burrito to Freeze
Chunky Monkey Pancakes
Pumpkin Coffee Cake
Biscuits & Gravy
Easiest Banana Muffins
Peanut Butter Banana Bread
Huevos Rancheros
Sausage Puff Pastry Roll Up
Blueberry & Brie Stuffed Waffles
Quiche with Bacon and Spinach
Pigs In a Blanket
Cinnamon Roll Waffles
Breakfast Burgers with Fried Egg
Pumpkin Bread French Toast
Apple Cider Oatmeal
Eggnog French Toast
Kale & Mushroom Strata
Maple Peanut Butter Granola
Breakfast Panini
Apple Cinnamon Rolls
Cereal Crusted French Toast
Pulled Pork Eggs Benedict
Breakfast Bake with Ham, Eggs, & Cheese
Bacon, Cheddar, & Caramelized Onion Quiche
Apple Cider Pancakes
Ham & Cheese Pastry Rolls
Bacon, Eggs, and Grain Breakfast Bowl
Spinach Parmesan Biscuits
Puff Pastry Cups with Spinach & Eggs
Breakfast Calzone
Pumpkin Filled Cinnamon Rolls
Hashbrown Bake
Sweet Potato & Bacon Quiche
Blueberry & Cream Cheese Breakfast Pastry
Epic Breakfast Sandwich
Sausage, Egg & Cheese Bagel Bake
Bfast Tot Hash
Ricotta, Arugula & Bacon Toast
Peach & Pistachio Toast
Cherry Basil Toast
Avo Toast with Poached Egg & Everything Bagel Seasoning
Peach Cornmeal Pancakes
Pumpkin Cinnamon Rolls with Salted Caramel
Maple Sausage & Apple Fall Breakfast Sandwich
Mushroom & Sundried Tomato Quiche

Burgers

Nacho Burger
Onion Dip Burger
Cheeseburger Calzone
Ranch Chicken Burger
Cowboy Burger
Cheeseburger Pizza
Bacon-Wrapped Burger
Vermont-Inspired Burger Toppings
Salmon Burger
Greek Stuffed Burger
Eggplant & Black Bean Veggie Burger
Black Bean & Butternut Squash Veggie Burger
Stuffed Burgers
Big Mac Pizza
Rodeo Burgers
Breakfast Burgers
Falafel “Burger”
Parisian Burger
BLT Burger
German Burgers
Bruschetta Burgers
Thanksgiving Burgers
Burger Sliders
Steakhouse Burgers
Picnic Burgers with Potato Sticks & Slaw
Cobb Salad Burger
Breakfast Burger Bagel
Smokehouse Burgers
Texan Burger on Texas Toast
Brie & Cranberry Burger
Fall Burger with Pork and Sage
Bahn Mi Burgers
Ultimate Mexican Burgers
Caprese Burgers
Burger with Smoked Gouda, Bacon & Peach Relish
Teriyaki & Pineapple Burgers

 

Drinks

Smoothie Tips & Tricks
Peanut Butter, Banana, & Nutella Smoothie
Cocoa Eggnog
Strawberry Basil Sangira
Creamsicle Smoothie
White Sangria
Mocha Nut Smoothie
Cranberry Blueberry Sangria
Chocolate Cherry Smoothie
Peanut Butter and Jelly Smoothie
Tropical Mango Smoothie
Iced Passionfruit Tea Lemonade
Cranberry Soda Cocktail
Coconut Almond Milk Smoothie
Green Smoothie w/ Spinach & Avocado
Raspberry Lime Smoothie
Creamsicle Cocktail
Blueberry Pie Smoothie
Pumpkin Smoothie
Sparkling Blueberry Lemonade
Caramel Apple Cider
Nutella Hot Chocolate
Rosemary Hard Lemonade
Almond Joy Smoothie
Quick White Cranberry Sangria
Cantaloupe Smoothie
Strawberry Lemonade Smoothie
Rosemary Hard Lemonade
Nutella Cafe Au Lait at Home
Healthier Peanut Butter, Nutella, & Banana Smoothie
Coconut Caramel Smoothie
Orange Julius Smoothie
Strawberry Cucumber Cocktail
Mojito Smoothie
White Wine Spritzer
Red Velvet Smoothie
Peaches & Cream Smoothie
Caramel Apple Smoothie
Pomegranate Cider Cocktail
Hot Chocolate with Raspberry & White Chocolate
Snickerdoodle Latte

 

Calzones

Calzones Tips & Tricks
Turkey Meatball & Spinach Calzone
Chicken Cordon Bleu Calzone
Cheeseburger Calzone
Spinach & Artichoke Calzone
Prosciutto, Apple and Brie Calzone
Sausage & Peppers Calzone
Broccolini & Cheddar Calzone
BBQ Chicken & Onion Calzone
Sausage and Peppers Calzone
Chicken, Broccoli, Alfredo Calzone
Chicken Parmesan Calzone
Peppers and Meatball Calzone
Chicken Sausage, Apple, and Onion Calzone
Chicken Meatball, Creamed Spinach & Tomato Calzone
Breakfast Calzone
Veggie Calzone with Fire Roasted Tomatoes

 

Chicken & Turkey

Chicken Francese
Chicken Parmesan Pizza
Teriyaki Chicken with Pineapple Salsa
Pork Tamale Pie
Stuffed Chicken Parmesan
Ricotta and Pesto Pizza
Thai Chicken Wraps
Honey Mustard Crusted Chicken
Turkey Panini
BBQ Chicken Pasta
Chicken Pot Pie With Biscuit Topping
BBQ Chicken Bubble Up Pizza
Chicken & Waffles
Maple Dijon Chicken
Chicken Marsala
Turkey Meatballs with Garlic Sauce
Caprese Stuffed Chicken
Chicken and Waffle Panini
Roasted Garlic Chicken
Asian Slaw Salad with Peanut Butter Chicken
Chicken Bacon Ranch Pasta
Chicken Parmesan Cups
Chicken & Wild Rice Bake
Chicken & Kale Enchiladas
Tomato Basil Topped Chicken Cutlets
Tuscan Herbed Chicken & White Beans
Queso Smothered Chicken
Chicken Parmesan Meatballs
Chicken with Garlicky Veggie Sauce over Polenta
Chicken & Golden Mushrooms Lightened
Coq au Vin
Chicken Caesar Pasta
Chicken with Peanut Sauce Grain Bowls

 

Favorite Meals

Kale Pesto Topped Pork Chops over Polenta
Loaded Potato Pizza
Duck with Crispy Skin from Prague
Mexican Cooking Class in Cozumel
Duck Fat French Fries
Southern Fried Chicken
Sangria & Paella in Barcelona
Neapolitan Pizza in Italy
Quebec City Meals
Parisian Burger
Mexican Mac and Cheese
Pork Tenderloin with Balsamic Cherries

 

Party Themes

Apps & ‘Zerts
Mac & Cheese Taste Off
Oatmeal Bar
Nail Polish Color Inspired Potluck
Olympic Themed
Wine-Off
Mini Food Potluck
Father’s Day Themes
Take Out Party
Brunch Tips & Yogurt Parfait Bar
Fall Foods Potluck
Chili Cookoff
Playing Chopped at Home
Chopped
Rainbow Potluck Indoor Picnic
Pumpkin Beer Tasting Party
Back-To-School Potluck
Fondue Party
Top Your Own Potato Bar

 

Sandwiches

Chicken & Pear Sandwich
Greek Meatball Wraps
Panini Tips
Grilled Chicken Sandwich with BBQ Ranch Sauce
Meatball Subs on Garlic Bread
Grilled Turkey Rachel
Hot Ham & Cheese with Poppyseed Sauce
Thanksgiving Sandwich
Avocado BLT
Southern Chicken & Biscuit Sandwich
Baked Falafel
Bacon Chicken Ranch Wrap
Turkey, Cranberry, & Brie Panini
Curry Chicken Salad
Peanut Butter, Nutella, and Pear Sandwich
Italian Subs
Thai Chicken Wraps
Open Faced Greek Pockets
Italian Grilled Cheese
Bacon & Cheese Panini with Peach Compote
Pizza Grilled Cheese
Chicken Parmesan Subs
Fig & Prosciutto Panini
Chicken and Waffle Panini
Cuban Panini
Breakfast Panini
Bacon, Manchego & Apple Quesadilla
Meatball Panini, not sub
Ultimate BLT Panini
Ham & Havarti Melt
Chicken Salad with Radish & Blueberries
Pulled Pork Panini with Slaw
Eggplant Parmesan Sandwiches
Grilled Cheese with Apple & Sweet Potato
Angry Shrimp Wraps
Apple, Cheddar, and Apple Butter Panini
Mexican BLT with Taco-spiced Mayo
Chicken, Peach, and Cheese Quesadilla
Ham & Maple Melts
Croissant Croque Monsieur
Truffle Mushroom Grilled Cheese
Turkey & Pear Grilled Cheese
Sweet Potato & Sage Grilled Cheese

Grilled Cheese Lorraine

 

Quickest & Easiest Dinners

Cobb Salad Lettuce Wraps
Asian Inspired Meatballs
Salad Bar
Breadcrumb Topped Pasta
Spinach & Artichoke Pockets
1-Dish Smoky Sausage Pasta
Antipasto Salad
Butter Dijon Couscous
Butternut Squash & Black Bean Enchiladas
Baked Falafel
Marinated Chicken Kebabs
Shrimp and Edemame Couscous Salad
Zucchini & Burrata Pasta
Sesame Noodles
Mexican Stuffed Peppers
White Bean Cassoulet
Creamy Tomato Basil Pasta
Stuffed Acorn Squash
Greek Kofta Salad
Bacon & Pear Flatbread
Ham & Spinach Puff Pastry Turnovers
Baked Gnocchi with Meatsauce
Turkey Kielbasa & Peppers over Rice
Swedish Meatballs
Pork Tacos with Pineapple & Pomegranate Molasses
Sweet Potato Taco
Lentils with Carrots & Spinach, topped with Chicken Sausage
Quick Tomato Basil Gnocchi

 

Slow (but worth the wait)

Perfect Pulled Pork
Bacon Jam
Bolognese
Greek Pastitsio
Chinese Pork in the Crock-Pot
Chorizo & Polenta Bake
Butternut Squash Lasagna
White Chicken & Spinach Lasagna
Pumpkin Risotto
Traditional Lasagna
Chorizo Tacos with Candied Sweet Potatoes
Crockpot Chicken Mole
Risotto with Grilled Asparagus and Lobster
Crockpot Pork Tenderloin
Crockpot Cassoulet
Chicken & Golden Mushrooms Lightened
Crockpot Meatballs

 

Pizzas

Stuffed Crust Pizza
Bacon Butternut Squash & Gouda Pizza
Chicken Parmesan Pizza
BLT Pizza
Loaded Mashed Potato Pizza
Fig & Prosciutto Pizza
Greek Pita Pizza
Chicken Ricotta & Pesto Pizza
Breakfast Hashbrown Pizza
Eggplant Parmesan Pizza
Potato, Leek & Bacon Pizza
Big Mac Pizza
Taco Pizza
French Bread Pizza
BBQ Chicken Pizza
Sliced Potato Pizza
Deep Dish Pizza
Fiesta Bean Salad
Cheeseburger Pizza
Greek Veggie Pizza
Fontina & Prosciutto Pizza with Arugula 
Breakfast Pizza
Deepdish with Sausage & Creamed Spinach
Pizza Dip
Pork Pizza with Mustard Beer Sauce
Grilled Bruschetta Pizza
BBQ Chicken Bubble Up Pizza
Scallop BLT Pizza
Zucchini and Eggplant Spread Pizza
Pizza Tips
Butternut Squash & Cranberry Pizza
Chicken Broccoli Alfredo Pizza
Bacon & Pear Flatbread
Chicken Ranchero Pizza
Everything Bagel Spiced Breakfast Pizza
Taco Pizzas
Bacon and Pear Flatbread
Greek Chicken Pizza
Brussels Sprouts Pizza
Buffalo Chicken Pizza for one
Veggie Pizza with White Bean Sauce
Pistachio and Sausage Pizza
Teriyaki Chicken Wing Pizza
Beet & Sweet Potato Flatbread
Chicken Taco Pizza
Pear & Feta Flatbreads
Greek Flatbreads with Hummus & Chicken Sausage”
Sausage & Ricotta Pizza”
Pizza with Pear & Pancetta”
Sausage & White Bean Pizza”
Cast Iron Skillet Pizza”
Heirloom Tomato Flatbreads”
Pear & Brie Flatbread with Walnuts and Arugula”

 

Soups & Salads

Wintry Salad with Pear, Feta, and Bacon
Roasted Cauliflower Soup
Corn, Avocado, and Cucumber Salad
Cobb Salad Lettuce Wraps
Pizza Soup in Breadbowls
White Chicken Chili
Ramen Slaw Salad
Wendy’s Copycat Chili
Broccoli & Cheddar Soup
Salad Bar
Antipasto Salad
Leftovers Veggie Soup
Cream-less Tomato Soup
Chicken Chili
Corn & Bacon Chowder
Tortellini, Spinach, and Sausage Soup
Sherry Tomato Soup
BLT Pasta Salad
Greek Pasta Salad
Cheeseburger Soup
Salad with Warm Bacon Vinaigrette
Curry Carrot Soup
Greek Kofta Salad
Kale Pesto Pasta Salad
Marinated Cucumber Salad
Asian Slaw Salad with Peanut Butter Chicken
Butternut Squash & Apple Soup
Caesar Salad Topped with Grilled Steak or Shrimp
Taco Salad with Avocado Dressing
Chicken & Wild Rice Soup
Salmon over Salad with Creamy Dill Dressing
Tomato Basil Tortellini Soup
Cracked Wheat Greek Salad
Panzanella Salad
Bok Choy with Sesame Dressing
Watermelon & Feta Salad with Arugula
Parmesan Peppercorn Salad Dressing
Basil Vinaigrette on Orzo Salad
Tuna Nicoise Salad with Dijon Vinaigrette Salad
Nectarine & Feta Salad with Honey Mustard Dressing
Spinach Salad with Strawberries and Poppyseed Dressing
Greek Grain Salad
Apple Cider Vinaigrette
Mexican Street Corn
Green Goddess Dressing
Shrimp and Arugula Salad with Chimichurri
Creamless Tomato Soup
Broccoli Salad
Shrimp Cakes over Greens
Sweet Pickle Macaroni Salad
Peach, Avocado, and Pistachio Salad
Kale Pesto Soup with White Beans & Sausage

 

Pasta

Pumpkin Pasta
Smoky Sausage 1-Pot Pasta
Crunchy Breadcrumb Topped Pasta
BBQ Chicken Pasta
Greek Pasta Salad
Quick Spinach & Artichoke Pasta
Creamy Tomato Basil Pasta
Pasta Carbonara
Chicken Bacon Ranch Pasta
Brown Butter Summer Veggie Pasta
Kale Pesto Pasta Salad
Top Your Own Pasta Bar
Sundried Tomato Pasta
Ham & Cheese Rolled Rosetti Pasta
Pumpkin Mac & Cheese with Gouda Brown Butter Sauce
Spinach Stuffed Shells
Sesame Noodles
Sausage, Broccoli Rabe & Orecchiette
Chicken Meatball Alfredo Pasta with Kale and Cranberries
BLT Pasta
Chicken Cordon Blue Pasta
Garlic Parmesan Mac & Cheese
Chicken Sausage and Ricotta Pasta
Quick Tomato Basil Gnocchi
Lasagna Rolls
Chicken Caesar Pasta
Smoky Bacon & Pork Ragu
Zucchini, Ricotta, and Herb Pasta
Butternut Squash Mac & Cheese
Fettuccine with Alfredo, Butternut Squash, & Sage
Roasted Kale Pesto

 

Vegetarian and/or Meatless Meals

Tomato & Ricotta Pie
Falafel “Burger”
Zucchini Pasta with Burrata
Grilled Bruschetta Pizza
Italian Grilled Cheese with Breaded Eggplant
Black Bean & Squash Veggie Burgers
Baked Falafel
Eggplant Parmesan Pizza
Fontina Mac & Cheese with Warm Brussels Sprouts Salad
Spinach & Artichoke Pockets
Sherry Tomato Soup
Sweet Potato & Brussels Sprout Hash
Roasted Cauliflower Soup
Butternut Squash Lasagna
Greek Veggie Pizza
Zucchini & Eggplant Spread Pizza
Brussels Sprouts with Apples in Mustard Dressing
Roasted Butternut Squash & Cranberry Pizza
Parmesan Pesto Tilapia
Curry Carrot Soup
Kale Mac & Cheese
Mojito Shrimp
Zucchini Fritters
Brown Butter Veggie Pasta
Crabcakes with Remolade
Roasted Red Pepper Romanesco Sauce
Pumpkin Mac & Cheese with Gouda Brown Butter Sauce
Veggie Pizza with White Bean Sauce
Lobster Cakes
Beet & Sweet Potato Flatbread
Quick Greek Quinoa Bowls
Apple, Cheddar, and Apple Butter Panini
Feta & Herb Crusted Salmon
Sweet Corn & Arugula Risotto
Broccoli & Cheddar Risotto
Quick Tomato Basil Gnocchi
Vegan Taco Fillings
Roasted Kale Pesto

Leftovers Uses

Butternut Squash and Black Bean Enchiladas
Polenta Cakes
Sweet Potato, Bacon, & Brussels Sprouts Hash
Mess Soup
Spinach and Artichoke Nachos with Chicken
Stuffed Acorn Squash
Couscous Salad using Frozen Shrimp and Edamame
Pulled Pork Tacos
Salad Bar
“Pizza Soup” in bread bowls
Spinach & Artichoke Pockets
Lobster Cakes
Orange Pomegranate Salsa over Grilled Chicken
Chili over Cornbread Waffles
Caesar Brussels Sprouts
Caesar Asparagus
Spinach Squares
Southwestern Sweet Potato Black Bean Patties
Herbed Rice Patties

 

Desserts (from a non-baker)

Peanut Butter Cups
S’mores Bread Pudding
Apple Cider Cookies
Peanut Butter Mini-Chip Ice Cream
Black Forest Bread Pudding
Caramel Cheesecake Dip for Apples
Cookie Dough Truffles 
Pumpkin Whoopie Pies with Maple Cream
Oreo Dip with Chocolate Graham Crackers
Apple Oatmeal Toffee Drop Cookies
Peanut Butter & Jelly Bars (aka, the gramwich)
Oatmeal Whoopie Pies
Thin Mint Ice Cream
No-Fail Fudge
Cream Cheese Danish Squares
Easy, 1-Pan Chocolate Cake
Girl Scout Cookie Bars
Lighter Lemon Squares
S’mores Squares
Red Velvet Crinkle Cookies
Mini Fruit Tarts