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!

Homemade Chicken Fingers


  • 1 pack of chicken tenders
  • 1/2c flour
  • 2 tsp chili powder
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp celery salt
  • 1 tsp pepper
  • 1 tsp cajun seasoning
  • 3 eggs
  • 2c vegetable oil
  1. Combine flour and seasonings in a bowl or plate.
  2. In a separate bowl, whisk eggs.
  3. Heat oil in large pan.
  4. Coat tenders in flour mix, dip in eggs, then back to the flour.
  5. Drop in oil and cook through until golden brown and crispy on both sides.

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.