Crabcake Stuffed Zucchinis & Creamed Corn


  • 2 TB butter
  • 1 1/2c green pepper, diced
  • 2c onion, diced
  • 2c lump crab meat
  • 3 eggs
  • 1c mayonnaise
  • 3 TB Worcestershire sauce
  • 2 tsp baking powder
  • 2tsp Old Bay seasoning
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp Tabasco
  • 2c breadcrumbs
  • 4 zucchinis
  • 2c shredded mozzarella
  • 2 cans of corn
  • 1c milk
  • 3 TB melted butter
  • 2/3c breadcrumbs
  • 2 eggs slightly whisked
  • 1 TB sugar
  • 1 TB dried onion


  1. Preheat oven to 350.
  2. Follow recipe for Babes On Broad crabcakes.
  3. Slice zucchinis in half long ways, scoop out middles. Place on microwave safe plate and steam for 2 minutes and 30 seconds.
  4. Line zucchini in pyrex dish. Scoop crab mix in.
  5. Bake uncovered for 20 minutes. Pull out of oven, sprinkle cheese over top and cook for another 7.

Corn Recipe

  1. Preheat oven to 350.
  2. Mix all ingredients together and dump into a greased 9×9 baking dish.
  3. Bake for 40 minutes.

Cheesesteak Stuffed Peppers


  • 1 pack of stir fry steak pieces
  • Olive oil
  • 1 onion, sliced
  • Sea salt
  • Ground pepper
  • 3 green peppers (1 pep per person)
  • 1/2 bag of shredded mozzarella


  1. Preheat oven to 450 degrees.
  2. In a small pan, heat oil, add sliced onion and lots of ground pepper. Cook until translucent.
  3. Season steak with sea salt, garlic powder, and lots of ground pepper. Cook through in large pan.
  4. Add cooked onions to cooked steak pan and toss to combine.
  5. Slice peppers in half and line in a baking dish. Fill each pepper with a hearty scoop of steak & onions.
  6. Bake for 7-10 minutes. Pull out of the oven, sprinkle cheese on top, bake for another 5 minutes.

Barbeque Jerk Chicken Casserole


  • 2 small cans (or 1 large) cream of chicken
  • 1 1/2c BBQ jerk sauce
  • 1 TB garlic powder
  • 1 TB onion powder
  • 1/2 TB chili powder
  • 2 TB jerk seasoning
  • Salt & pepper
  • 2 chicken breasts, cooked and chopped
  • 1 lb pasta
  • 1c breadcrumbs
  • 1c shredded mozzarella


  1. Preheat oven to 375 degrees.
  2. Cook chicken through in a pan, chop, and set aside.
  3. Boil water and cook pasta.
  4. While pasta is cooking, in large bowl, combine cream of chicken, jerk sauce, seasonings, and chicken. Combine well.
  5. When pasta is drained, add to mixture. Mix thoroughly.
  6. Dump in 13×9 baking dish. Top with cheese and breadcrumbs.
  7. Bake for 30 mins!

Firecracker Chicken & Zucchini


  • 2 zucchinis, chopped
  • 2 lb chicken chopped into 1 inch cubes
  • 3/4c corn starch
  • 1 1/2 tsp salt (1/2 tsp for zucchini)
  • 1 1/2 tsp pepper (1/2 tsp for zucchini)
  • 1 tsp garlic powder
  • 4 eggs
  • 1/2c coconut oil
  • 1 TB olive oil
  • 2 TB butter
  • 6 cloves of garlic
  • 1/2 tsp rice wine vingegar
  • 2/3c sriracha
  • 1/2c brown sugar
  • 1/2c chopped green onion
  • 1/8 tsp onion powder
  1. Chop chicken & zucchini (keep separate).
  2. Coat chicken in corn starch, season with salt, pepper, and garlic powder.
  3. In a separate bowl, whisk eggs. Dump over chicken and coat thoroughly.
  4. Melt coconut oil in pan, add chicken and cook through.
  5. While chicken is cooking, heat olive oil in separate pan, add zucchini. Season with salt and pepper, cover and let cook through.
  6. In pot, melt butter. Add garlic and cook for 1 minute. Add vinegar, sriracha, brown sugar, green onion, and onion powder. Mix thoroughly and cover to let thicken while stirring every so often.
  7. When chicken is cooked through, add zucchini, dump sauce over. Mix well. Serve over rice.

Slow Cooker Meatballs


  • 1 lb ground beef
  • 1 lb mild ground sausage
  • 1c breadcrumbs
  • 1/3c roughly chopped onion
  • 1/4c parmesan cheese
  • 2 tsp garlic powder
  • 2 tsp Italian seasoning
  • 1/8 tsp salt
  • 1/2 tsp pepper
  • 2 eggs
  • 1/2c milk
  • 2c Babes On Broad Red Wine Sauce


  1. Mix beef through milk together in bowl.
  2. Lightly grease slowcooker and pour 1c of tomato sauce in bottom.
  3. Roll meat mixture into balls and place into sauce.
  4. Top with remaining sauce.
  5. Cover and cook on low for 4 hours.

Sam’s Snow Day Chili


  • 2lb ground beef
  • 1 tsp Olive Oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 3 tsp chili powder, separated
  • 3 tsp paprika, separated
  • 2 tsp salt, separated
  • 10oz can of kidney beans
  • 10oz can black beans
  • 8oz tomato sauce
  • 10oz tomato paste
  • 28oz can of diced tomatoes
  • Shredded cheddar
  • Sour cream


  1. Saute chopped onion and garlic over medium-high heat.
  2. Add ground beef and stir. Once browned, 2/3 spices and stir.
  3. While cooking through, drain and rinse both cans of beans.
  4. Add meat, beans, tomato paste, sauce, and diced tomatoes into slow cooker. Stir.
  5. Add the rest of the spices, stir.
  6. Cook on low for 6 hours. Top with shredded cheese and sour cream to serve!

Sausage Alfredo Casserole


  • 1lb pasta
  • 1lb mild Italian sausage
  • 1 onion
  • 8oz pack of cream cheese
  • 8oz mushrooms
  • 1 head of broccoli
  • Babes On Broad Roasted Garlic Alfredo sauce (doubled)
  • 1c shredded mozzarella
  • 1c shredded Italian cheese blend
  • 1c shredded parmesan
  • 1 TB olive oil
  • Salt & Pepper
  • 1 tsp Italian Seasoning
  • 1 tsp garlic powder


  1. Make alfredo sauce.
  2. Preheat oven to 375 degrees
  3. Cook pasta.
  4. While pasta is cooking, chop onions, mushrooms, and broccoli.
  5. Saute in a pan with the oil.
  6. Add sausage (cut out of casing or ground) to the pan and cook through. Drain liquid, and return to pan. Add spices, cooked pasta, cream cheese and sauce. Simmer.
  7. Add in all of the cheeses.
  8. Pour mixture in 13×9 baking dish, cover and bake for 20 minutes.
  9. Remove foil and add a little extra cheese, and put back in the oven for another 10 minutes.

Fall Alfredo


  • Babes On Broad Roasted Garlic Alfredo Sauce
    • 3 bulbs garlic
    • 2 TB Olive Oil
    • 1/4c chicken broth
    • 1 pint of cream
    • 1/4c parmesan
  • 2c butternut squash
  • 1c of pancetta
  • 1 bag of spinach
  • 1 lb of pasta
  • Optional – 4 chicken breasts to serve with pasta for extra protein.


  1. Preheat oven to 350. Chop the tops off the 3 bulbs of garlic and place in tinfoil. Drizzle 1 TB of olive oil, wrap and roast in oven for 1 hour.
  2. Chop butternut squash, place on baking sheet and roast for 30 minutes.
  3. Boil water and cook pasta while making the sauce.
  4. In a large pan, heat remaining olive oil. When garlic is finished add to pan. Add in chicken broth.
  5. Add butternut squash and pancetta, cover and simmer for 2 minutes.
  6. Add in cream and let heat for about 3 minutes mixing often. Add parmesan and stir to combine. Cover and simmer for 5 minutes.
  7. Add pasta, stir to combine. Add in spinach, stir, and cover for another 5-8 minutes.

Chipotle Ranch Chicken & Asparagus

Chicken Ingredients:

  • 2 chipotle peppers in adobo sauce
  • 2c ranch dressing
  • 1/2 packet of ranch seasoning
  • 4 chicken breasts

Asparagus Ingredients:

  • 1 bundle of asparagus
  • 1/2lb of pancetta or prosciutto
  • 1/2c goat cheese
  1. In a food processor, combine peppers, dressing, and seasoning.
  2. Pour in a tupperware container or large plastic bag. Add in chicken breasts and marinate for at least one hour.
  3. Preheat the oven to 250 degrees.
  4. Separate asparagus into bunches of 4. Wrap one slice of meat around the bundles and place on a baking sheet.
  5. Place as much goat cheese on top of each bundle as you like, bake for 25 minutes.
  6. In a large pan, cook chicken all the way through.

Fish Taco Bowls


  • 2 lb white fish filets (Flounder works well)
  • 1 pack of taco seasoning
  • 2 TB olive oil
  • 2c pineapple
  • 2 poblano peppers
  • 2 TB lime juice
  • 1 TB cilantro
  • 1/2c mayo
  • 1 TB chili powder
  • 1/2 tsp cumin
  • Rice


  1. Cook rice according to package. Set aside.
  2. Preheat oven to 375. In a large baking dish, place the fish. Cover both sides in olive oil. Rub taco seasoning into fish on both sides.
  3. Bake for 20 minutes until flaky.
  4. While the fish is baking, chop and saute the poblano peppers.
  5. Chop the pineapple and combine with poblano peppers in a bowl. Add 1 TB lime juice, and cilantro. Mix well. (Pineapple salsa)
  6. In a small bowl, combine mayo, chili powder, cumin, and remaining lime juice.
  7. To make the bowls, give a healthy serving of rice, fish, and salsa. Top with chili mayo!

Baked Ziti


  • Babes On Broad Red Wine Sauce recipe
  • 1 lb of ziti
  • 1 15oz container of ricotta cheese
  • 1 pack of shredded Italian blend cheese
  • 3 TB parmesan
  • 2 TB oregano
  • 2 TB basil
  • 1/2 TB salt
  • 1 TB pepper
  • 1c shredded mozzarella ( or sliced fresh and broken up into pieces)
  • Optional** – ground turkey/sausage/beef/chicken


  1. Preheat oven to 350 degrees.
  2. Make the Babes On Broad red wine sauce.
  3. While that’s simmering, boil water and cook the pasta all the way through.
  4. ***OPTIONAL STEP! In a sauce pan, cook the ground meat through.
  5. While the pasta is cooking, in a large bowl, combine ricotta, shredded Italian blend cheese, parmesan, oregano, basil, salt, and pepper. (And ground meat)
  6. Drain the pasta and add to the bowl. Mix well.
  7. When sauce is done, take a large spoonfull (about 1/2c) of the sauce and add to cheese and pasta mixture. Incorporate well.
  8. In a 13×9 baking dish, dump the pasta mixture and spread evenly. Spoon the sauce overtop so the pasta is well covered. Make sure you save some extra sauce saved for leftovers!
  9. Sprinkle the mozzarella on top, and bake for 40 minutes.

Goes perfectly with the Chicken Parm too!


Chicken Parmesan


  • Babes On Broad Red Wine Sauce
  • 4 chicken breasts
  • 2c Italian style breadcrumbs
  • 3 eggs
  • 2c flour
  • 2 TB italian seasoning
  • 1/2c vegetable oil
  • 8 slices of fresh mozzarella cheese


  1. Preheat oven to 350.
  2. In 3 separate bowls, place the eggs (whisked), flour (mixed with Italian seasoning), and breadcrumbs.
  3. Heat the oil in a pan.
  4. When the oil is ready to go (check by sprinkling a little flour in the oil, if it bubbles, you’re good) coat the chicken in flour, then dip in the egg wash, and finally dip in the breadcrumbs. Place in oil.
  5. Repeat for each piece of chicken. Cook for about 6 minutes on both sides.
  6. In a baking dish, spread a thin layer of sauce on the bottom. Place chicken in the dish. Put 2 slices of mozzarella on each piece of chicken. Cover in sauce.
  7. Bake at 350 for 25 minutes.

Turkey Pesto Meatballs in Red Wine Sauce

Sauce Ingredients:

  • 1/8c olive oil
  • 3 cloves garlic
  • 1/2 TB onion powder
  • 1 tsp red pepper flakes
  • 3/4c red wine
  • 1 can San Marzano whole tomatoes
  • Salt & pepper
  • 1 TB italian seasoning
  • 1/2c cream
  • 3/4c grated parmesan

Meatball ingredients:

  • 1 lb ground turkey
  • 1/4c pesto (can use either Babes On Broad recipe or store bought)
  • 1/2c breadcrumbs
  • 1/2 tsp red pepper flakes
  • 2 TB olive oil for frying
  1. In a large saucepan, heat oil over medium heat. Add in garlic and cook until fragrant, about 3 minutes.
  2. Add onion powder and red pepper flakes. Cook for another 2 minutes.
  3. Add in wine, cover and simmer until reduced by about half.
  4. Add in tomatoes and juice, Italian seasoning, and salt & pepper. Cover and simmer for 20 minutes.
  5. While the sauce is cooking, prep meatballs by mixing all ingredients in a bowl. Heat oil in pan, roll turkey mix into balls and fry. About 6 minutes on each side.
  6. While meatballs are cooking, dump sauce into a blender, blend until smooth and add back to pan. Add cream and grated cheese.
  7. Add in meatballs, season with basil, cover and simmer for another 10 minutes to finish cooking meatballs through.
  8. Serve on their own or with pasta!

Pulled Chicken Tostadas


  • 2 packs of chicken tenders
  • 3 strips of thick cut bacon, chopped in small pieces
  • 1/2 yellow onion, diced
  • 1 can of diced tomatoes
  • 1 chipotle pepper in adobo sauce
  • 1 TB finely chopped garlic
  • 1 TB cumin
  • 1 tsp cinnamon
  • 1/4c salsa verde
  1. Season chicken with salt and pepper, cook in pan, and shred. Set aside.
  2. In food processor, combine tomatoes, chipotle pepper, garlic, cumin, cinnamon, and salsa. Mix with pulled chicken.
  3. Cook bacon in pan until brown and crispy. Add onions to pan, cook until translucent.
  4. Add chicken and sauce mixture, bring to a boil.
  5. Serve on tostadas (or in regular tacos) with slaw, avocado, cheese, sour cream, or whatever else!

Turkey, Veg & Hummus Wrap


  • Wraps
  • Thick sliced turkey
  • 1 zucchini
  • 1 red pepper
  • 1c of spinach
  • 1 avocado
  • 1 tub of hummus
  • Salt & pepper
  • 1 TB olive oil
  1. Heat oven to 300 degrees.
  2. Slice the zucchini and pepper into strips. Lay on baking sheet, season with salt & pepper, and olive oil.
  3. Roast in oven for 15 minutes.
  4. Spread a generous layer of hummus on the wrap, leaving 1 inch to the edges.
  5. Layer roasted veggies, slices of avocado, and spinach. Place a few slices of turkey on top. Roll up tightly!

Peach Cobbler Pie


  • 3 cans of sliced peaches
  • 2c sugar (separated into 2)
  • 2 TB lemon juice
  • 1c flour
  • 1 TB baking powder
  • 1c milk
  • pinch of salt
  • Premade pie crust
  1. Preheat oven to 375 degrees
  2. Bring peaches, 1c of sugar, and lemon juice to a boil.
  3. In a separate bowl, combine flour, baking powder, milk, sugar, salt.
  4. Pour peach mixture into pie crust. Pour batter mixture over top.
  5. Bake for 45 minutes.

***For a different flare, replace lemon with orange!


Chicken & Prosciutto Alfredo


  • 3 bulbs of garlic
  • 2 TB Olive Oil
  • 1/4c chicken broth
  • 1 pack chicken tenders
  • 1/2 lb sliced prosciutto
  • 1 zucchini, chopped
  • 1 squash, chopped
  • 1 pint cream
  • 1c grated parmesan
  • 2 tsp Italian seasoning
  • 1 lb of pasta
  1. Preheat oven to 350 degrees. Chop tops off garlic bulbs, place in tin foil. Drizzle with 1 TB OO, wrap up. Roast in oven for 1 hour.
  2. Remove roasted garlic from bulbs and place in large saucepan pan with chicken broth. Add prosciutto, zucchini, and squash, cook through until veggies are tender.
  3. Add in cream, heat through for about 5 minutes on medium heat. Stir in parmesan until melted through. Add seasoning. Lower heat and cover. Stir every few minutes.
  4. Season chicken to taste and cook in separate pan.
  5. Boil water and cook pasta through.
  6. Add chicken and pasta to sauce.

Chorizo & Scallop Paella

  • 1 TB olive oil
  • 1 lb scallops
  • 2 chorizo sausages, diced
  • 1/2 onion, chopped
  • 1/2c chopped red pepper
  • 1/2c uncooked rice
  • 1/4 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp minced garlic
  • 1c + 2 TB chicken broth
  • salt & pepper
  1. Heat oil in pan. Cook chorizo and scallops in a large pan with onions and pepper.
  2. Remove everything with a slotted spoon, leaving any leftover juices.
  3. In the same skillet, add in uncooked rice and saute. Add turmeric, cumin, garlic, salt & pepper.
  4. Return sausage, scallops, and veggies to the pan. Add chicken broth and bring to a boil. Reduce heat to medium, cover, and let simmer until rice is cooked through about 30 minutes.

Summer Salad


  • 2 chicken breasts
  • 1 bottle poppysead dressing
  • Salt & pepper
  • 1 TB balsamic vinegar
  • 2c spinach
  • 2c romaine lettuce
  • 2c chopped strawberries
  • 1/2c sliced almonds
  • 1c diced mozzarella
  1. Season chicken with salt and pepper. Marinate in 1/2 cup of dressing and vinegar for 1 hour.
  2. Cook chicken through.
  3. Mix spinach, lettuce, strawberries, almonds, mozzarella, and dressing to taste in a bowl.
  4. Serve chicken with a hefty serving of salad!

Crab Stuffed Avocados


  • 16oz can of crab claw meats
  • 4 avocados
  • 2 TB sriracha
  • 2 TB mayo
  • 1/2 cucumber, chopped
  • Salt & pepper
  • Everything bagel seasoning
  • Soy sauce
  1. Mix crab, sriracha, and mayo in a mixing bowl. Add more sriracha and/or mayo as needed.
  2. Add cucumber, salt and pepper. Mix well.
  3. Cut avocados in half, peel, and remove pit.
  4. Season avocado with salt, pepper, and everything bagel seasoning.
  5. Fill avocado halves with crab mixture. Top off with more everything seasoning and soy sauce.

Balsamic Chicken


  • 4 chicken breasts
  • 2 TB Olive Oil
  • 1/2 tsp celery salt
  • 1 tsp pepper
  • 1/4 tsp chili powder
  • 1/4c balsamic vinegar
  • 2 TB honey
  • 1 tsp oregano
  • 1 tsp basil
  1. Heat olive oil in pan.
  2. Season chicken with celery salt, pepper and chili powder.
  3. Cook chicken through.
  4. Add balsamic, honey, oregano, and basil to the pan and simmer for about 3 minutes, flip chicken and simmer for 3 more minutes.

3-Meat Stromboli

No Yeast Dough Ingredients:

  • 2 1/2c flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 3/4 c plus 2 TB water
  • 1 TB olive oil
  1. Mix flour, baking powder, and salt in a large bowl. Set aside.
  2. Combine water and olive oil.
  3. Slowly add water mixture to the flour mixture, stirring with a wooden spoon.
  4. When dough is formed, lightly flour a surface and knead for about 6-7 minutes.
  5. Cut dough ball into two.

Mommom Marinelli’s Yeast Dough:

  • 1 package of yeast in 1 cup of water
  • 1 TB olive oil
  • 3c flour
  • 1tsp salt
  1. Combine ingredients same as non-yeasted dough. Brush dough ball with oil flavored with garlic, cover and rest for 1.5 hours.

* Both yeasted and non-yeasted dough recipes are included since yeast is pretty hard to find right now.

* If you don’t feel like making your own dough, store bought pizza dough works just as well.

Stromboli Filling:

  • 1 pack of ham
  • 1 pack of hard salami
  • 1 pack of prosciutto
  • Mozzarella cheese
  • 1 TB olive oil
  • 1/2 green pepper, diced
  • 1 small onion, diced
  • Salt & pepper
  • 1 tsp garlic powder
  • 4 TB melted butter
  1. Preheat oven to 400 degrees.
  2. Heat oil in pan, saute peppers and onions. Season with salt, pepper, and garlic powder.
  3. When the peppers and onions are cooked through, dump on a paper towel and allow as much juice/moisture to run out as possible.
  4. Roll out 2 dough balls into rectangles.
  5. Leaving a 1 inch border around the rolled out dough, layer ham, salami, prosciutto, and mozzarella. Add dried peppers and onions on top.
  6. Brush melted butter on one of the short ends of the dough rectangle. Then, roll up the dough (long ways like a log) starting at the non-buttered end. Continue to press the long ends to seal as you roll the stromboli.
  7. Press the buttered end gently into the log to seal. Place on a baking sheet, seal side down. Brush the rest of the melted butter on top.
  8. Bake for 25-35 minutes.

Dipping Sauce:

  • 1 can diced tomatoes in juice
  • 2 tsp pizza seasoning (or Italian seasoning)
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 tsp flour
  1. Heat tomatoes in pan over medium-low heat.
  2. Add in seasoning, salt, pepper.
  3. Mix well. Let heat for another 10 minutes.
  4. Add flour, whisk well. Cover and bring to a boil.
  5. Serve in a bowl to dip stromboli slices.

Vegetarian Shell Bake


  • 1lb medium pasta shells (or large to actually stuff them)
  • 2 TB olive oil
  • 1 onion, diced
  • 1 zucchini, diced
  • 1 green pepper, diced
  • 2 heads of broccoli, diced
  • 1 package of mushrooms, diced
  • 1 can diced tomatoes in juice
  • 1 bag spinach
  • 1/2c ricotta cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 TB dried basil or 1/4c fresh chopped basil
  • Tomato sauce
  • Mozzarella cheese
  1. Preheat oven to 350 degrees.
  2. Cook shells, set aside.
  3. Heat oil in a pan, prepare and cook onion, zucchini, pepper, broccoli, and mushrooms. Add seasonings. When veggies are sauteed, add tomatoes. Add ricotta and shells. Add spinach, mix well, and cover to cook down.
  4. In 13×9 dish, pour a layer of tomato sauce in the bottom. Add shell mixture, top with more tomato sauce.
  5. Cover and bake for 20 minutes. Sprinkle cheese over the top, cook uncovered for another 5-10 minutes.

Veggie Frittata


  • 6 strips of bacon
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 zucchini, chopped
  • 1 can of whole kernel corn, drained
  • 2c chopped and cooked potatoes
  • 5 eggs
  • 1/2c ricotta cheese
  • 1/2c milk
  • 2 TB sriracha
  • 2 tsp parsley
  • salt & pepper
  1. Preheat oven to 400 degrees.
  2. In a cast iron skillet, cook bacon strips. Remove and leave grease.
  3. Toss veggies in and cook through. Crumble bacon back in.
  4. Whisk eggs, ricotta, milk, sriracha, parsley, salt & pepper.
  5. Pour over veggies. Bake for 15-18 minutes.

Crabcakes with Roasted Potatoes & Cucumber Caprese Salad

Crabcake Ingredients:

  • 2 TB butter
  • 1 1/2 c green pepper, diced
  • 2c onion, diced
  • 2c lump crab meat
  • 3 eggs
  • 1c mayonnaise
  • 3 TB Worcestershire sauce
  • 2 tsp baking powder
  • 2 tsp Old Bay Seasoning
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp Tabasco
  • 2c breadcrumbs
  • 1/4c oil
  1. Melt butter in large pan, saute diced peppers and onions until onions are translucent.
  2. Set aside in a large bowl, cool completely.
  3. When peppers & onions are cooled, add in crab, eggs, mayo, Old Bay, garlic powder, salt, and Tabasco. Mix well.
  4. Slowly add 1c of breadcrumbs and let them soak up the moisture.
  5. Heat the oil in pan.
  6. Form 8 crabcakes and coat them in the remaining breadcrumbs. Fry in the oil until the outisdes are brown and middle is heated through.

Roasted Potatoes Recipe posted here!

Cucumber Caprese Ingredients:

  • 1 large cucumber, chopped.
  • 1 package of cherry tomatoes, quartered
  • 1 ball of mozzarella, diced
  • 1/4c balsamic vinegar
  • 1/4c fresh basil, or 2 TB dried basil
  1. Prep cucumber, tomato, and mozz.
  2. Combine all ingredients in bowl.

Barbecue Turkey Burgers & Caramelized Onions


  • 2 TB butter
  • 1 large onion, chopped
  • 1 lb ground turkey
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1/2 tsp celery salt
  • 1/4 tsp chili powder
  • 1/4 tsp pepper
  • 1/2c Italian blend shredded cheese
  • 1/4c barbecue sauce
  1. Place turkey in large bowl.
  2. Add seasonings, cheese, and sauce.
  3. Mix well, make 8 nice sized patties, and refrigerate for 20 minutes.
  4. While that’s in the fridge, chop onions, melt butter in a small pan, add onions.
  5. Season with salt & pepper.
  6. Cover and cook over medium-low heat, stirring occasionally until onions are caramelized.
  7. Cook turkey burgers over medium heat.


Choux Pastry:

  • 1 stick of unsalted butter, chopped into 8 pieces
  • 1/2c milk
  • 1/2c water
  • 1/4 tsp salt
  • 2 TB sugar
  • 1c flour, sifted
  • 1 egg beaten with 1 TB milk
  • 3 beaten eggs
  • 1 beaten egg
  1. Preheat oven to 425 degrees.
  2. Keep 1 egg with 1 TB milk, 3 beaten eggs, and 1 beaten egg separate.
  3. Melt butter, milk, water, salt, and sugar in a small pot. Bring to a simmer.
  4. Add all sifted flour at once, vigorously stir with a wooden spoon until a dough ball is formed.
  5. Transfer dough to a heat safe bowl.
  6. While using an electric handmixer, add egg with milk. Slowly add rest of the eggs while mixing, so the dough doesn’t cook the eggs.
  7. When you stick in a rubber spatula and pull it out, the dough should form a V.
  8. Put in a piping bag, or large Ziploc bag with the corner tip cut off, and pipe in circles on baking sheet.
  9. Using a brush or your finger, egg was the pastry dough on the baking sheet with the remaining beaten egg.
  10. Bake for 20 minutes.


  • 7 TB flour
  • 1 1/2c milk
  • 2 TB vanilla extract
  • 1 1/2c salted butter at room temp (not melted)
  • 1 1/2c granulated sugar
  1. Whisk flour and milk together well in pot. Place pot over medium/low heat. Continue whisking constantly until it thickens to a paste. Remove from heat and let it cook COMPLETELY to room temperature. If you don’t the frosting will be too liquidy.
  2. Stir in the vanilla.
  3. In a separate bowl, cream the butter and sugar together. The mix needs to be light and fluffy. If you don’t incorporate well, the buttercream will be grainy at the end. (The butter and sugar mix will still be grainy. Unfortunately, you won’t know if you’ve gotten it right until the very end. Better safe than sorry! Make sure it’s REALLY incorporated!)
  4. Add the cooled milk & flour paste mixture.
  5. Mix for another 5-8 minutes until the mixture looks like whipped cream!

Chocolate Ganache (Jessi’s great grandmother’s recipe!)

  • 12oz semi sweet chocolate
  • 1 2/3c heavy cream
  1. Put chocolate in food processor or use knife to finely chop/grate the chocolate
  2. Heat heavy cream in a pan until boiling.
  3. Pour hot cream over chocolate in a bowl (or directly into food processor).
  4. Whisk, or process until creamy!

Sidenote: Let it cool and firm up a little bit to make a yummy cake frosting!


French Onion Chicken


  • 2 packs boneless, skinless chicken tenders
  • 2 TB butter
  • 2 large onions, roughly chopped
  • 3 TB balsamic vinegar
  • 1 3/4c beef broth
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2c Italian mix shredded cheese
  1. Melt butter in pan, cook onions until translucent. Add balsamic, simmer for 8 minutes.
  2. Season chicken with thyme, salt, pepper.
  3. Pour broth in crockpot, add chicken, top with balsamic onions.
  4. Cook on low for 5 hours. Add cheese (feel free to add more because…cheese) and cook on low for another half hour.

Meatloaf & Mashed Potatoes

Meatloaf Ingredients:

  • 1 lb ground beef
  • 6 oz chopped mushrooms
  • 6 oz chopped green peppers
  • 3 TB Worcestershire sauce
  • 1/3c chicken broth
  • 1 packet ranch seasoning
  • 1/2c ketchup
  • 1/2c breadcrumbs
  • 2 eggs
  • salt & pepper
  1. Preheat oven to 400 degrees.
  2. Add beef, mushrooms, peppers, sauce, broth, seasoning, 1/3c ketchup, breadcrumbs, eggs, salt & pepper to a bowl and mix well.
  3. Put mixture in loaf pan and bake for 1 hour.
  4. Pull out, and cover the top in remaining ketchup. Bake for 30 more minutes.

Mashed Potatoes Ingredients:

  • 5 lb potatoes, peeled and chopped
  • 1/2c milk
  • 1/2c sour crean
  • 2 TB butter
  • 2 TB garlic powder
  • salt
  1. Peel and chop potatoes.
  2. Put potatoes in pot and completely cover with water. Bring to a boil.
  3. Let potatoes boil for 30 minutes.
  4. Drain, and put back in pot.
  5. Mash to your liking.
  6. Add milk, sour cream, butter, garlic powder, and salt to taste.
  7. Mix well!

Chicken Caesar Wraps with Balsamic Mushrooms and Roasted Potatoes


  • 2 packs of boneless skinless tenders
  • 1 bottle caesar dressing
  • 1/2c vegetable broth
  • 1/2 tsp garlic powder
  • 1/2c parmesan cheese
  • Salt & Pepper
  • Lettuce
  • Tomatoes
  • Spinach wraps
  • Raspberry vinaigrette
  1. Place chicken, 3/4 bottle of dressing, broth, garlic powder, and salt & pepper in crockpot.
  2. Cook on low for 4 hours.
  3. Remove chicken and drain liquid. Shred chicken and put back in crockpot. Add parmesan cheese and melt for about 20 minutes on warm. Mix well.
  4. To assemble wrap, scoop some chicken on to spinach wrap. Add lettuce, tomatoes, a little more parmesan cheese and raspberry vinaigrette. Make sure you leave an inch on the top and bottom!
  5. To close and keep everything inside, fold in the top and bottom of the wrap, and roll up tightly. Slice in half.

Balsamic Mushrooms:

  • 1 TB butter
  • 1 onion, chopped
  • 1 pack of steak cut mushrooms
  • 3/4c balsamic vinegar
  • 1 tsp dried basil
  • Salt & pepper
  1. Melt butter in pan over medium heat.
  2. Add chopped onions, cook down for about 5 minutes with salt and pepper.
  3. Add mushrooms, cook for another 5 minutes.
  4. Add balsamic vinegar and basil. Simmer until thickened, about 10-15 minutes. Stir occasionally.

Rosemary potatoes

  • 1 pack of mini-potatoes or 3 large potatoes, chopped
  • 2 TB rosemary (dried or fresh)
  • 1 TB olive oil
  • Salt & pepper
  1. Preheat oven to 400 degrees.
  2. Chop potatoes and put in 13×9 baking dish.
  3. Add rosemary, salt & pepper.
  4. Drizzle olive oil, toss well.
  5. Bake for 25 minutes.

Surf & Turf Tacos with Fruit Salsa and Chipotle & Avocado Sauce

For the surf & turf, use Sam’s recipe to cook the steaks and lobster tails. To find that recipe, click here. Slice into bite sized pieces, and keep warm.

Mango & Grapefruit Salsa Ingredients:

  • 1 mango, diced
  • 1 grapefruit, diced
  • 2 TB fresh mint, chopped
  • 1 TB fresh cilantro, chopped
  • Sprinkle of cumin
  1. Combine all ingredients in a bowl and keep cold until time to serve.

Chipotle Avocado Sauce Ingredients:

  • 1/2 can chipotle peppers in adobo sauce (if you like more spice, use whole can)
  • 2 avocados, chopped
  • 1 TB olive oil
  • Zest and juice of 1 lime
  • 1/8 tsp cumin
  1. Combine all ingredients in a food processor until smooth

Taco Construction:

  1. Tastes best with corn tortillas
  2. Layer steak and lobster mix
  3. Add salsa
  4. Drizzle chipotle sauce
  5. Top with vanilla creme fraiche to balance out the heat from the chipotle sauce.

If you’d like to try the veggie side dish as well, saute 1 zucchini, 1 poblano pepper, and 1 can of corn in a pan with some salt, pepper, garlic powder, and queso fresco.

Leftover ingredients mixed in a bowl makes a great next-day taco salad!


Greek Chicken & Orzo Bowls with Eggplant Chips and Tzatziki

  • 1 pack of boneless skinless chicken tenders
  • 1/2 tsp mint
  • 1/2 tsp oregano
  • 1/2 tsp dill
  • 1/4 tsp thyme
  • 1/2 tsp paprika
  • Zest of 1 large lemon (will use the juice later)
  1. You can use fresh or dried spices for this recipe. Mix spices together in a bowl, season chicken, cook in a pan over medium heat.

Veggie & Orzo Mix:

  • 1 cucumber, quartered
  • 1 pack of cherry tomatoes, quartered
  • 1 jar halved Kalamata olives, drained
  • 1 small jar drained and chopped artichoke hearts
  • 1 can chickpeas, drained
  • 1/2c feta cheese
  • Juice of 1 large lemon
  • 1/4c balsamic vinegar
  • 1 box orzo
  • 1 TB olive oil
  1. Boil water and add OO. Cook orzo, run under cold water, set aside.
  2. Prepare veggies.
  3. Mix together, and add orzo.
  4. Add lemon juice and balsamic.
  5. Mix well, keep in fridge until ready to serve!

Eggplant Chips:

  • 1 1/2c oil (vegetable/canola)
  • 1 eggplant, thinly sliced
  • 1c flour
  • 1/2 tsp sea salt
  1. Preheat oven to 200 degrees.
  2. Heat oil over medium heat. You’ll know it’s ready when you stick the back end of a wooden spoon in the oil and it bubbles around the base.
  3. While oil is heating, slice eggplant.
  4. Coat eggplant slices in flour, fry in oil for about 3-4 minutes on each side. Only fry about 7-8 slices in the oil at a time, otherwise the temperature will decrease and it will take longer to get that nice golden color!
  5. Remove eggplant from oil, and place on foil covered baking sheet. Keep baking sheet in oven to finish crisping the chips and keep warm while finishing the rest.
  6. When all of the chips are done, season with sea salt.

Tzatziki Sauce:

  • 1c Greek yogurt
  • 1/4c olive oil
  • 1/2c grated or chopped cucumber
  • 1/2 tsp dill
  • 1/8 tsp mint
  • 1/8 tsp sea salt
  1. Mix all ingredients together (can do fresh or dried herbs).
  2. Keep in fridge until ready to serve.


  1. Make tzatziki and set aside.
  2. Heating oil for chips, boiling water for orzo.
  3. While that’s heating, prepare the veggies.
  4. Add orzo to the boiled water.
  5. Continue adding/flipping/removing eggplant chips while completing the rest of the steps.

Copycat Applebee’s Bourbon Street Chicken & Shrimp


  • 1 pack of boneless, skinless chicken tenders
  • 2 lb of shrimp
  • 1 stick (8 TB) butter
  • 4 TB garlic
  • 1 tsp dried parsley
  • 3 tsp paprika
  • 3 tsp chili powder
  • 3 tsp cajun seasoning
  • 3 tsp pepper
  • 3 tsp garlic powder
  • 1 bag small potatoes, cut into quarters
  • 1 onion, diced
  • 1 pack of mushrooms, roughly chopped

*** Spice measurements can be adjusted to your personal taste!

  1. Preheat oven to 450 degrees.
  2. Melt 6 TB of the butter in a bowl, add 2 TB of garlic, 1 tsp parsley, 1/2 tsp paprika, mix well and put in fridge.
  3. Season chicken and shrimp with 2 tsp paprika, 2 tsp chili powder, 2 tsp Cajun seasoning, 2 tsp pepper, 2 tsp garlic powder.
  4. Boil water, cook potatoes.
  5. Grill chicken & shrimp (or cook in regular or grill pan).
  6. While the meats are cooking, in an oven safe pan melt the rest of the butter, add rest of garlic and seasonings. Add onions, and cook until translucent. Add mushrooms, and potatoes. If the mix in the pan seems dry, take a small spoonful of the garlic butter you made earlier and add to the pan.
  7. Add the meats to the pan to the onion mix, give a stir, bake for 20 minutes.
  8. Serve with a dollop of garlic butter on top!

Multi-Way Pesto Gnocchi


  • 1 lb ground meat (Sam makes with sausage, Jess has used turkey!)
  • 3 TB butter
  • 2 cloves of garlic
  • 1 pack of mushrooms
  • 2 tsp Italian seasoning
  • 1 jar of regular or tomato pesto (or see below for easy homemade recipe)
  • 2 packs (or as much as you need!) of gnocchi
  • 1 bag spinach
  • Grated/shredded parmesan
  1. Boil water for gnocchi.
  2. Cook ground meat through in pan. Set aside.
  3. Melt butter in the pan, add mushrooms and garlic, season with Italian seasoning.
  4. Cook through and add the meat back in. Sprinkle with some parmesan cheese.
  5. Add pesto to pan.
  6. Cook gnocchi and add to the pan.
  7. Add spinach, cover and cook for 5-10 minutes depending on how much you like the spinach cooked down.
  8. Serve with another sprinkle of cheese!

Easy pesto recipe:

  • 6c basil leaves
  • 1/2c pine nuts
  • 1/2c olive oil
  • 2 tsp dried oregano
  • Salt & pepper
  1. Combine all ingredients in a blender or food processor!

Chicken & Rice Stuffed Peppers


  • 1 lb ground chicken
  • 1c chopped onion
  • 1c chopped mushrooms
  • 1/2c chicken stock
  • 1 pack Lipton onion & mushroom seasoning
  • Salt
  • 1 tsp garlic powder
  • 2c cooked rice
  • 2 red bell peppers
  • Shredded mozzarella
  1. Preheat oven to 400 degrees.
  2. Cook ground chicken in pan.
  3. Cook rice however you prefer (stove top, boil in a bag), set aside.
  4. Add onion and mushrooms to chicken and saute.
  5. Add chicken stock and cook down.
  6. Season with salt, garlic powder, and Lipton pack.
  7. Add cooked rice and mix together.
  8. Cut peppers in half, remove seeds, and place on baking sheet.
  9. Fill peppers (generously of course) with chicken and rice mix.
  10. Cover with shredded mozz and bake for 30 minutes!

Roasted Garlic & Red Pepper Mac


  • 2 bulbs garlic
  • 2 TB extra virgin olive oil
  • 1 package of pancetta
  • 2 1/2c cream
  • 1/2c Italian mix shredded cheese
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1 lb pasta
  • 1 jar roasted red peppers (drained and chopped)
  • 1 package mushrooms (diced)
  • 1 bag spinach
  • Grated cheese
  1. Preheat oven to 350 degrees.
  2. Chop the top off the garlic bulbs, place in a piece of tin foil. Cover in 1 TB olive oil, wrap up, place in the oven for 1 hour.
  3. Remove, and let cool so it can be handled.
  4. Boil and salt water, cook pasta.
  5. Heat 1 TB of olive oil in a large pan. Peel and place roasted garlic in the pan. Cook for 1 minute.
  6. Add pancetta, cook through. (About 8-10 minutes stirring so the garlic doesnt burn)
  7. Add cream, and spices, whisk to combine, heat through.
  8. Add shredded cheese and stir to melt.
  9. Add drained pasta, mix to thoroughly incorporate.
  10. Add in chopped mushrooms, chopped peppers, and spinach.
  11. Mix in, and cover with lid for about 5 minutes to let cook down.
  12. Serve with a little grated cheese sprinkled on top!

Sam’s Surf & Turf

Lobster Tail & (already prepared) Clams Casino Ingredients:

  • Lobster Tail
  • Butter

Filet Mignon Ingredients:

  • 6-8oz filets
  • Salt
  • 1 tsp oil
  • 2 TB butter per steak
  1. Pull filets out of fridge, rest at room temperature for about 30 minutes
  2. Preheat oven to 450 degrees
  3. Peel lobster out of tail (optional)
  4. Put on baking sheet and cover lobster in butter to taste.
  5. Bake for 15 minutes.
  6. While lobster is in, heat oil in an oven safe pan over medium-high heat.
  7. Heavily salt the steaks on both sides. Rub the salt into the cuts of meat so it really takes!
  8. Put steaks in the pan and let sear for 5 minutes. No moving!
  9. Flip steak to other side and immediately put whole pan in oven for 8 minutes. This will get you a medium filet!
  10. While steaks are cooking, put 1 TB of butter in a piece of tin foil. When steaks are done, pull them out and place on butter. Put the other TB of butter on the top and wrap up. Let sit for 5 minutes.
  11. GRUB TIME!!!

Jamaican Steak with Garlic Parmesan Corn and Cheddar Cheese Scones

Steak Ingredients:

  • 2 steaks (whichever cut you prefer)
  • 1 onion
  • 1c green onion
  • 1 lime – juice & zest
  • 1TB dry cilantro (or 1/4c fresh)
  • 1 TB dry parsley (or 1/4c fresh)
  • 2 TB dry thyme
  • 2 cloves of garlic
  • 2 TB brown sugar
  • 3 TB soy sauce
  • 1 7oz can of chipotle peppers in adobo sauce
  • 1 tsp chili powder
  • 2 tsp ground ginger
  • 1 TB coconut oil
  • 1/4c sweetened coconut flakes
  • 1 tsp cinnamon
  • Salt & pepper
  1. Add all ingredients to a blender or food processor. Put in a large sealable plastic bag, add steaks. Refrigerate for 1 1/2 hours.
  2. Remove steaks, saving marinade.
  3. Grill steaks to preference. Bring marinade to a boil in a saucepan.
  4. Serve steaks with extra sauce!

Garlic Parmesan Corn Ingredients:

  • Corn
  • Olive Oil
  • 1 stick of melted butter butter
  • 3 cloves of garlic
  • Parmesan cheese
  • Salt & pepper
  1. Coat corn in olive oil and season with salt & pepper.
  2. Grill corn.
  3. Combine butter and garlic, brush on corn.
  4. Top with parmesan cheese.

Cheddar Cheese Scone Ingredients:

  • 1 1/8c flour
  • 1 TB sugar
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp chili powder
  • 1/4 tsp salt
  • 1/4c cold butter
  • 1/2c shredded cheddar cheese
  • 1/2c milk
  • 3/4 tsp cream of tartar
  1. Preheat oven to 425 degrees.
  2. Combine flour, sugar, baking powder, baking soda, chili powder, and salt in a large bowl. Mix together
  3. Chop cold butter into small pieces, drop in bowl.
  4. Using your hands, rub the butter into the flour until well combined, resembling breadcrumbs.
  5. Mix in cheese.
  6. Add cream of tartar to milk, whisk well.
  7. Add milk mixture to bowl all at once. Mix well until a wet dough forms.
  8. Flour your hands and knead in the bowl until the dough becomes more firm.
  9. Roll out on a floured surface to a little less than 1 inch thick.
  10. Cut out scones from dough (about 2 inches across).
  11. Bake for 13-15 minutes .

Crockpot Ribs & Pasta Salad

Rib Ingredients:

  • 3lb baby back ribs
  • 2c smokey barbecue sauce
  • 1/4c hot sauce
  • 2 TB apple cider vinegar
  • 1/4c brown sugar
  • 2 tsp dried oregano
  • 1 tsp dried parsley
  • 1 TB chili powder

Pasta Salad

  • 1 box pasta
  • 1 jar sundried tomatoes (chopped)
  • 1 jar artichoke hearts (chopped)
  • 1/2 c feta cheese
  • Juice from 1 large lemon
  • 2 TB balsamic vinegar
  • 1 TB olive oil
  1. Combine BBQ sauce, hot sauce, apple cider vinegar, brown sugar, and spices in a bowl.
  2. Salt & pepper ribs, place in crockpot.
  3. Pour sauce over ribs, cook on low for 8 hours.
  4. With about 20 minutes left on ribs, bring water to a boil and cook pasta. When finished, drain and run under cold water and put in a bowl.
  5. Chop artichokes and sundried tomatoes, add to pasta.
  6. Add feta, lemon juice, oil, and balsamic. Give a good toss!
  7. Take ribs out and slice!

Homemade Ramen


  • 4 boneless porkchops
  • 1 carton chicken broth
  • 1c water
  • 1c sliced fresh ginger
  • 1/4c chopped green onion
  • 1 pack of mushrooms
  • 2 chicken ramen noodle packages (both noodles, 1 packet)
  • Bok choy
  • 4 TB sriracha
  • Salt & Pepper
  • 3 medium boiled eggs
  1. Salt and pepper the pork, cook and set aside
  2. Bring chicken broth, water, ginger, green onion, and 1/2 of 1 ramen flavor pack to a boil.
  3. Add in mushrooms, bok choy, and noodles, cook through.
  4. Add sriracha for flavor.
  5. Scoop into a bowl, add the pork, and medium boiled eggs (recipe below). Top with extra sriracha to taste!
Medium-Boiled Eggs
  1. Add eggs to boiling water
  2. Cook for 7 minutes
  3. Immediately transfer to an icebath!

Queso Dip


  • 1/2 TB butter
  • 1/4c milk
  • 1/4c cream
  • 4c shredded cheese
  • 1 poblano pepper (chopped)
  • 1 large tomato (finely diced)
  • 1 onion (finely diced)
  • Chipotle sauce
  • Hot sauce
  • Cilantro
  1. Melt butter in a saucepan, add the cream and milk.
  2. When heated, stir in the cheese until melted.
  3. Add pepper, tomato, onion and stir.
  4. Add in sauces and spices to taste.



  • 2 bottles of red wine
  • 1 bottle of peach white wine
  • 1 pack of raspberries (halved)
  • 1 handful of strawberries (chopped)
  • 2 oranges (peeled and diced)
  • 2 apples (diced)
  • 2 peaches (peeled and diced)
  1. Chop and prepare all fruit. Put in large pitcher.
  2. Add wines
  3. Enjoy!

Salmon Fried Rice

Marinade Ingredients:

  • 2c soy sauce
  • 4 TB honey
  • 1/4c sriracha (keep bottle on hand)
  • 2 tsp sesame oil
  • 3 cloves garlic
  • 2 tsp ground ginger
  • 1 tsp ground coriander
  • 4 pieces of salmon

Fried Rice Ingredients:

  • 1 TB olive oil
  • 1 zucchini
  • 1 pack of broccoli, or 2 fresh stalks
  • 1 pack of mushrooms
  • 1c of rice (1 bag of boil-in-a-bag)
  • 3 eggs
  • Pepper
  1. Combine all marinade ingredients in a tupperwear container, add salmon, make sure it’s covered. Refrigerate for minimum 1 hour.
  2. Fry in a pan over medium heat, with about 1/2 marinade still in pan.
  3. While salmon is cooking, heat olive oil in another pan. Chop veggies and add to oil. Season with pepper, a little ground ginger and some sriracha for flavor. Cook through over low/medium heat.
  4. While veggies are on, cook rice.
  5. Add rice to veggie mixture.
  6. Clear a hole in the pan, and crack the eggs. Scramble around the rice and veggies. Cover to cook through, about 4 minutes.
  7. Add salmon and marinade mixture from the pan. Top with green onion and sriracha!

Everyday Chicken Caprese Bake


  • However many boneless, skinless chicken breasts you need
  • 1 TB of pesto per breast
  • 2 slices of tomato for each breast
  • Shredded mozzarella
  1. Preheat oven to 375 degrees
  2. Lay out chicken on pan, spread pesto over top (add more than 1TB if needed to cover whole piece of chicken)
  3. Place tomato slices on top, sprinkle (generously) with mozzarella
  4. Bake for 30 minutes

Beef Casserole


  • 1lb pasta
  • 1/2 yellow onion
  • 1/2 green pepper
  • 1lb ground beef
  • Spices of your choice for beef! We used garlic powder, salt, pepper
  • 8oz cream cheese
  • 1 jar red sauce (or get fancy and make your own red sauce!)
  • Shredded cheese (best with shredded mozzarella and grated parmesan)
  1. Boil water and cook pasta
  2. Preheat oven to 375 degrees
  3. Chop onion & pepper, saute in pan
  4. Add ground beef to pan, cook fully, and drain
  5. Return to pan, add spices, noodles, cream cheese and sauce
  6. Add in a good amount of shredded cheese
  7. Pour mixture into baking dish, top with shredded cheese and bake for 20 minutes

Slow Cooker Chicken, Broccoli & Rice


  • 1 1/2 lb boneless, skinless chicken breasts
  • 1/2 tsp garlic powder
  • 1 pack Lipton onion and mushroom mix
  • 2c chicken stock
  • 2 10.5oz cans cream of mushroom soup (or 1 can mushroom, 1 can cream of chicken)
  • 1 pack broccoli
  • 2 1/2c rice
  • LOTS of cheese
  1. Lightly grease inside of crockpot with nonstick spray
  2. Cut chicken breast in half and line bottom of pot
  3. Add garlic powder, salt, and pack of onion mushroom mix onto chicken
  4. Add stock, and cans of soup
  5. Cook on high for 6 hours
  6. With 2 hours left, shred the chicken and add broccoli
  7. With 1 hour left, cook the rice. Add to crockpot.
  8. Stir in cheese and let sit for 5 minutes to melt

Coconut Shrimp


  • Flour
  • 1 bag sweetened coconut flakes
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • Salt & pepper
  • 3 eggs
  • 2 lb shrimp
  • oil for frying
  1. Prepare and wash the shrimp. Mix flour and coconut flakes (2 parts flour to 1 part coconut) and spices. Preheat oven to 200 degrees.
  2. Heat the oil in a pan. You’ll know it’s ready when you stick the back of a wooden spoon in and it bubbles around the spoon.
  3. Drop shrimp in the egg bath (I like to add some extra spices to the eggs too), then coat in flour mixture. Drop in the oil. Fry about 5-6 minutes on each side. Be careful not to put toon many in the pan at once! This will lower the temp of the oil and they’ll take FOREVER to cook.
  4. When shrimp are done, place them on a foil covered baking sheet in the oven to keep warm.
  5. Serve with sweet thai chili sauce!

Sam’s Protein Bowl


  • 1c cooked rice
  • 1 chicken breast, cubed
  • 1c cauliflower
  • 1/4c chickpeas
  • 1/2 avocado
  • 1 fried egg (cooked to preference)
  • 2 TB soy sauce/coconut aminos (or more if you like!)
  • Any preferred spices!


  1. Cook rice in pot.
  2. Season chicken, chickpeas, and cauliflower with desired spices. Add mix to air fryer at 350 degrees for 25 minutes.
  3. Slice avocado in half and cube.
  4. Cook egg on stove to desired level of dippiness.
  5. Layer rice, chicken mix, avocado, then egg. Top with soy sauce!