This Week's Recipe!

Simple and delicious recipes that busy moms with small kids can easily prepare

BBQ Chicken Flatbread Pizzas

Ingredients:

• 2 store-bought flatbreads or naan

• 1 cup cooked, shredded chicken (rotisserie chicken works great)

• 1/2 cup BBQ sauce (plus extra for drizzling)

• 1 1/2 cups shredded mozzarella cheese

• 1/4 small red onion, thinly sliced

• 1/4 cup chopped fresh cilantro (optional)

• Olive oil for brushing

Instructions:

1. Preheat Oven:
   Preheat your oven to 400°F (200°C). Place the flatbreads on a baking sheet lined with parchment paper.

2. Assemble the Pizzas:
   Brush each flatbread lightly with olive oil. Spread a couple tablespoons of BBQ sauce on each one. Toss the shredded chicken in the remaining BBQ sauce and evenly distribute it over the flatbreads.

3. Top with Cheese and Onion:
   Sprinkle mozzarella cheese evenly over the top, then add thin slices of red onion.

4. Bake:
   Bake for 10–12 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are crisp.

5. Garnish and Serve:
   Remove from the oven and top with fresh chopped cilantro and a light drizzle of BBQ sauce if desired. Slice and serve!

Tips:

• Add jalapeños for a kick or pineapple for a sweet twist.

• Use ranch or a swirl of sriracha if you want to mix things up.

• These also work great in the air fryer in smaller batches!

These BBQ Chicken Flatbread Pizzas are quick, tasty, and totally customizable. You’ll want to make them on repeat. 

Honey Garlic Chicken Thighs

Ingredients:

• 6 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3 cloves garlic, minced
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar (or rice vinegar)
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
• Chopped green onions and sesame seeds for garnish (optional)

Instructions:

1. Season and Sear the Chicken:
   Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then sear them for about 5-6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

2. Make the Honey Garlic Sauce:
   In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.

3. Add the Sauce Ingredients:
   Stir in the honey, soy sauce, apple cider vinegar, and red pepper flakes (if using). Let the sauce simmer for 1-2 minutes.

4. Thicken the Sauce:
   Stir in the cornstarch slurry and cook for another minute until the sauce thickens slightly.

5. Coat the Chicken:
   Return the cooked chicken thighs to the skillet, tossing them in the sauce until well coated. Simmer for 2 more minutes to let the flavors soak in.

6. Serve:
   Garnish with chopped green onions and sesame seeds. Serve with rice, quinoa, or steamed veggies.

Tips:

• Use chicken breasts instead of thighs if preferred, but adjust the cooking time as needed.
• Add sautéed bell peppers or broccoli for extra veggies.
• Double the sauce if you love extra flavor to drizzle over rice!

This Honey Garlic Chicken Thighs recipe is sweet, savory, and packed with flavor—perfect for an easy, satisfying meal. Enjoy! 

Cheesy Taco Pasta

Ingredients:

• 1 pound ground beef (or ground turkey)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 2 cups beef broth (or water)
• 1 can (15 oz) diced tomatoes, undrained
• 1 1/2 cups uncooked elbow macaroni (or pasta of choice)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Salt and pepper to taste
• Chopped cilantro or green onions for garnish (optional)

Instructions:

1. Cook the Beef: In a large skillet or pot, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain any excess fat.

2. Sauté the Onion and Garlic: Add the chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until the onion is softened.

3. Add Seasoning and Liquids: Stir in the taco seasoning, beef broth, and diced tomatoes. Mix well.

4. Cook the Pasta: Add the uncooked pasta to the skillet. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for about 12-15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.

5. Add Cheese and Sour Cream: Stir in the shredded cheddar cheese and sour cream until creamy and well combined.

6. Serve: Taste and adjust seasoning if needed. Garnish with chopped cilantro or green onions if desired. Serve hot.

Tips:

• Add black beans or corn for extra texture.
• Spice it up with a dash of hot sauce or red pepper flakes.
• Serve with tortilla chips or avocado for extra flavor.

This Cheesy Taco Pasta is a fun twist on tacos and pasta, making it a perfect, easy dinner for the whole family. Enjoy! 🌮🍝

One-Pot Chicken Alfredo

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 8 ounces fettuccine or penne pasta (uncooked)
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Cook the Chicken: In a large pot or deep skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove the chicken from the pot and set aside.

2. Cook the Garlic: In the same pot, add the minced garlic and sauté for about 1 minute until fragrant.

3. Add Liquids and Pasta: Add the chicken broth, heavy cream, Italian seasoning, and uncooked pasta to the pot. Stir to combine. Bring the mixture to a boil, then reduce heat to medium-low.

4. Simmer: Cook for 10-12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened. If the sauce becomes too thick, add a splash of chicken broth or water.

5. Add Cheese and Chicken: Stir in the grated Parmesan cheese until the sauce is creamy. Return the cooked chicken to the pot, and add the frozen peas if using. Cook for another 2-3 minutes until everything is heated through.

6. Serve: Garnish with fresh parsley if desired and serve hot.

Tips:

• For extra flavor, add a pinch of red pepper flakes or a squeeze of lemon juice before serving.
• You can substitute heavy cream with half-and-half or whole milk for a lighter version.
• Add sautéed mushrooms or spinach for extra veggies.

This One-Pot Chicken Alfredo is creamy, comforting, and perfect for a quick and satisfying family meal. Enjoy!

Garlic Butter Shrimp and Rice

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• Juice of 1/2 lemon
• 2 cups cooked white or brown rice
• 1/4 cup fresh parsley or green onions, chopped (for garnish)

Instructions:

1. Prepare the Shrimp: Pat the shrimp dry with paper towels and season with paprika, salt, and pepper.

2. Cook the Garlic Butter: In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

3. Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until pink and cooked through. Squeeze in the lemon juice and toss everything together.

4. Serve: Spoon the shrimp over cooked rice and sprinkle with fresh parsley or green onions.

Tips:

• Add steamed broccoli or sautéed spinach for extra veggies.
• Serve with a side of crusty bread to soak up the buttery sauce.
• Swap shrimp for diced chicken for a different protein option.

This Garlic Butter Shrimp and Rice is fast, flavorful, and perfect for an easy weeknight meal. Enjoy! 

Cheesy Baked Ziti

Ingredients:

• 12 oz ziti or penne pasta
• 1 lb ground beef or Italian sausage
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 jar (24 oz) marinara sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh parsley or basil (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the ziti according to package instructions until al dente. Drain and set aside.

3. Cook the Meat: In a large skillet over medium heat, cook the ground beef (or sausage) until browned, breaking it up as it cooks. Drain excess fat.

4. Add Aromatics & Sauce: Add the chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until softened. Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.

5. Mix the Cheeses: In a small bowl, mix the ricotta cheese with 1/2 cup of mozzarella and all the Parmesan cheese.

6. Assemble the Dish: In the prepared baking dish, layer half of the cooked ziti, half of the meat sauce, and dollops of the ricotta cheese mixture. Repeat the layers, finishing with the remaining sauce on top.

7. Top with Cheese: Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.

8. Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown.

9. Serve: Let the baked ziti cool for a few minutes before serving. Garnish with fresh parsley or basil if desired.

Tips:

• For extra flavor, add a pinch of red pepper flakes to the sauce.
• Swap ricotta for cottage cheese if you prefer a different texture.
• Leftovers taste even better the next day!

This Cheesy Baked Ziti is easy to make, cheesy, and totally comforting—perfect for family dinners. Enjoy! 

Honey Garlic Chicken Stir-Fry

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas or green beans
• 1 carrot, sliced
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
• 1/2 teaspoon sesame seeds (optional)
• Cooked rice or noodles for serving

Instructions:

1. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken and set aside.

2. Stir-Fry the Vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Add the broccoli, bell pepper, snap peas, and carrots. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

3. Make the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, and minced garlic.

4. Combine Everything: Return the cooked chicken to the skillet and pour the sauce over the mixture. Stir well to coat everything evenly.

5. Thicken the Sauce: Add the cornstarch slurry (cornstarch mixed with water) to the skillet. Stir and let the sauce simmer for 1-2 minutes until it thickens slightly.

6. Serve: Serve the stir-fry over cooked rice or noodles and sprinkle with sesame seeds if desired.

Tips:

• Swap chicken for shrimp or tofu for a different protein option.
• Adjust the sweetness by adding more or less honey based on your preference.
• Spice it up with a dash of sriracha or red pepper flakes.

This Honey Garlic Chicken Stir-Fry is flavorful, easy, and packed with fresh veggies—perfect for busy weeknights. Enjoy!

Loaded Baked Potato Soup

Ingredients:

• 4 large russet potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 6 slices of bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Salt and pepper to taste
• Chopped green onions for garnish (optional)

Instructions:

1. Cook the Potatoes: In a large pot, add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are tender.

2. Cook the Onion and Garlic: While the potatoes cook, in a separate skillet, sauté the chopped onion in a little oil or butter until soft, about 3-4 minutes. Add the minced garlic and cook for 1 more minute. Add this mixture to the pot with the potatoes.

3. Thicken the Soup: In a small bowl, whisk the flour into the milk until smooth. Slowly add this mixture to the pot, stirring constantly. Let the soup simmer for another 5-7 minutes until it thickens.

4. Blend the Soup: Use an immersion blender to puree the soup until smooth, or leave some potato chunks for texture. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.

5. Add Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, and sour cream. Mix until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.

6. Serve: Ladle the soup into bowls and top with crumbled bacon, extra cheese, green onions, and additional sour cream if desired.

Tips:

• For a shortcut, you can use leftover baked potatoes.
• Add diced ham or shredded chicken for extra protein.
• Serve with a side of crusty bread or crackers for dipping.

This Loaded Baked Potato Soup is rich, hearty, and perfect for a cozy family meal. Enjoy!

Turkey and Cheese Roll-Ups

Ingredients:

• 8 large flour tortillas
• 8 slices of deli turkey
• 8 slices of cheddar or Swiss cheese
• 1/4 cup cream cheese, softened
• 1/4 cup ranch dressing (optional)
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes or cucumbers (optional)

Instructions:

1. Spread the Cream Cheese: Lay a tortilla flat and spread a thin layer of cream cheese over it. You can mix in a little ranch dressing with the cream cheese for extra flavor if desired.

2. Layer the Ingredients: Place one slice of turkey and one slice of cheese on the tortilla. Add a small handful of shredded lettuce and diced tomatoes or cucumbers if you’re using them.

3. Roll It Up: Roll the tortilla tightly from one end to the other. Repeat for the remaining tortillas and ingredients.

4. Slice: For bite-sized portions, slice each roll-up into 1-inch pieces, or leave them whole for a wrap-style meal.

5. Serve: Serve immediately or wrap tightly in plastic wrap and refrigerate for later. These can also be packed in lunchboxes.

Tips:

• Use flavored wraps like spinach or tomato tortillas for extra color and taste.
• Add avocado or hummus for a creamy twist.
• These roll-ups can be prepped ahead of time and stored in the fridge for up to 24 hours.

These Turkey and Cheese Roll-Ups are quick, versatile, and perfect for busy days or picky eaters. Enjoy!

Sheet Pan Sausage and Veggies

Ingredients:

• 1 pound smoked sausage, sliced into 1/2-inch rounds
• 1 pound baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow squash, sliced
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

2. Prepare the Veggies: In a large bowl, combine the baby potatoes, broccoli florets, bell pepper, and yellow squash. Drizzle with olive oil and season with garlic powder, paprika, oregano, salt, and pepper. Toss until everything is evenly coated.

3. Assemble the Sheet Pan: Spread the seasoned veggies onto the prepared baking sheet in a single layer. Add the sliced sausage, mixing it with the vegetables.

4. Bake: Place the sheet pan in the oven and bake for 25-30 minutes, stirring halfway through, until the potatoes are tender and the sausage is browned.

5. Serve: Sprinkle with grated Parmesan cheese if desired and serve warm. This dish pairs well with a side of crusty bread or rice.

Tips:

• Use your favorite vegetables, like zucchini, carrots, or Brussels sprouts, to customize the dish.
• Add a pinch of red pepper flakes for a little heat.
• Leftovers reheat easily and make a great meal prep option.

This Sheet Pan Sausage and Veggies is a simple, balanced, and flavorful meal with minimal cleanup. Enjoy!

Creamy Chicken and Mushroom Pasta

Ingredients:

• 12 oz pasta (penne, fettuccine, or your favorite)
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.

3. Cook the Mushrooms: In the same skillet, heat the butter and remaining olive oil. Add the sliced mushrooms and cook for 4-5 minutes until they’re golden brown. Add the minced garlic and cook for another minute until fragrant.

4. Make the Sauce: Reduce the heat to medium-low. Add the heavy cream, chicken broth, and Italian seasoning to the skillet. Stir well and simmer for 3-4 minutes until slightly thickened.

5. Add Parmesan and Chicken: Stir in the Parmesan cheese until melted. Return the cooked chicken to the skillet and stir to coat it in the sauce.

6. Combine with Pasta: Add the cooked pasta to the skillet and toss to combine. Cook for 1-2 minutes, letting the pasta soak up the sauce.

7. Serve: Garnish with fresh parsley if desired and serve hot.

Tips:

• Add spinach to the sauce for extra nutrition.
• Substitute the heavy cream with half-and-half or milk for a lighter option, but the sauce may be less thick.
• Sprinkle with red pepper flakes for a little heat.

This Creamy Chicken and Mushroom Pasta is indulgent, easy to make, and perfect for a cozy family dinner. Enjoy!

Beef and Bean Chili

Ingredients:

• 1 pound ground beef (or ground turkey)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup beef broth (or water)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional toppings: shredded cheese, sour cream, green onions, avocado, tortilla chips

Instructions:

1. Cook the Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain any excess fat.

2. Add Onion and Garlic: Add the chopped onion and minced garlic to the pot. Cook for 3-4 minutes, until the onion is softened.

3. Add Seasoning: Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices.

4. Add Liquids and Beans: Stir in the diced tomatoes, tomato sauce, beef broth, kidney beans, and black beans. Mix everything well.

5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, stirring occasionally to prevent sticking.

6. Adjust Seasoning: Taste and adjust the seasoning if needed.

7. Serve: Ladle the chili into bowls and top with your favorite toppings like shredded cheese, sour cream, or tortilla chips.

Tips:

• For a spicier chili, add a diced jalapeño or a pinch of cayenne pepper.
• Leftovers freeze well, making it great for meal prep!
• Serve with cornbread or a side salad for a complete meal.

This Beef and Bean Chili is warm, comforting, and easy to make. It’s a perfect family-friendly recipe. Enjoy!

Creamy Tomato and Spinach Tortellini

Ingredients:

• 1 package (20 oz) refrigerated cheese tortellini
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions. Drain and set aside.

2. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

3. Add Tomatoes and Cream: Add the diced tomatoes (with their juice), heavy cream, and Italian seasoning to the skillet. Stir well and let it simmer for 3-4 minutes.

4. Add Parmesan and Spinach: Stir in the Parmesan cheese until melted and the sauce becomes creamy. Add the fresh spinach and cook for another 2-3 minutes until wilted.

5. Combine with Tortellini: Add the cooked tortellini to the skillet and toss to coat in the sauce. Season with salt and pepper to taste.

6. Serve: Garnish with fresh basil if desired and serve hot.

Tips:

• For added protein, toss in cooked chicken, shrimp, or sausage.
• You can substitute kale or arugula for spinach if preferred.
• Adjust the creaminess by adding a splash of milk or more heavy cream if needed.

This Creamy Tomato and Spinach Tortellini is quick, satisfying, and perfect for a busy weeknight. Enjoy!

Baked Chicken Parmesan

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs (Panko or Italian-style)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. Prepare the Breading Mixture: In a shallow dish, mix the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.

3. Prepare the Eggs: In another shallow dish, beat the eggs.

4. Coat the Chicken: Dip each chicken breast into the egg mixture, letting the excess drip off. Then coat it in the breadcrumb mixture, pressing gently to adhere.

5. Bake the Chicken: Place the breaded chicken breasts on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

6. Add Sauce and Cheese: Remove the chicken from the oven and spoon marinara sauce over each piece. Sprinkle mozzarella cheese on top. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

7. Serve: Garnish with fresh basil or parsley if desired and serve hot. Pair with spaghetti or a side salad for a complete meal.

Tips:

• To make the chicken extra crispy, lightly spray the breaded chicken with cooking spray before baking.
• For a lower-carb option, skip the breadcrumbs and coat the chicken in grated Parmesan and almond flour instead.

This Baked Chicken Parmesan is an easy and healthier twist on the classic, and it’s perfect for a cozy family dinner. Enjoy!

BBQ Meatball Skewers

Ingredients:

• 1 pound ground beef or ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/2 cup BBQ sauce (plus more for brushing)
• Bell peppers, cut into chunks
• Red onion, cut into chunks
• Pineapple chunks (optional)
• Wooden or metal skewers

Instructions:

1. Preheat the Oven or Grill: If using an oven, preheat to 400°F (200°C). If using a grill, preheat to medium heat.

2. Prepare the Meatballs: In a large bowl, combine the ground beef or turkey, breadcrumbs, grated Parmesan, beaten egg, minced garlic, salt, and pepper. Mix well to combine. Form the mixture into small meatballs, about 1 inch in diameter.

3. Assemble the Skewers: Thread the meatballs onto the skewers, alternating with chunks of bell peppers, red onion, and pineapple (if using).

4. Brush with BBQ Sauce: Brush the meatballs and veggies with BBQ sauce, making sure they are well coated.

5. Cook:

   • Oven Method: Place the skewers on a baking sheet lined with parchment paper or aluminum foil. Bake for 20-25 minutes, or until the meatballs are cooked through, basting with additional BBQ sauce halfway through.
   • Grill Method: Place the skewers on the grill and cook for 12-15 minutes, turning occasionally and brushing with more BBQ sauce, until the meatballs are cooked through.

6. Serve: Serve the BBQ Meatball Skewers hot with extra BBQ sauce on the side for dipping.

Tips:

• Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
• You can customize the skewers with other vegetables like zucchini or cherry tomatoes.

These BBQ Meatball Skewers are fun, flavorful, and perfect for a family meal or a summer cookout. Enjoy!

One-Pot Creamy Chicken and Rice

Ingredients:

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 1/2 cups chicken broth
• 1 cup heavy cream or whole milk
• 1 cup frozen peas and carrots
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.

2. Cook the Onion and Garlic: In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute.

3. Add the Rice and Liquid: Add the uncooked rice to the pot and stir to coat the rice with the onion and garlic mixture. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 15-18 minutes, or until the rice is tender and most of the liquid is absorbed.

4. Add the Cream and Veggies: Stir in the heavy cream (or whole milk), frozen peas and carrots, and the cooked chicken. Continue to cook over low heat, stirring occasionally, until everything is heated through and the mixture is creamy, about 5 minutes.

5. Season and Add Cheese: Stir in the grated Parmesan cheese and season with additional salt and pepper to taste.

6. Serve: Garnish with fresh parsley if desired and serve hot.

Tips:

• You can add other vegetables like broccoli or spinach for more nutrition.
• If you prefer, substitute the heavy cream with a lower-fat option like half-and-half or milk, but the dish may be slightly less creamy.

This One-Pot Creamy Chicken and Rice is a comforting, hearty meal that's easy to prepare and perfect for busy nights. Enjoy!

Turkey and Spinach Stuffed Shells

Ingredients:

• 1 box (12 oz) jumbo pasta shells
• 1 pound ground turkey
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese (plus extra for topping)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups marinara sauce

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Cook the Pasta Shells: Boil the shells according to the package instructions until al dente. Drain and set them aside to cool.

3. Cook the Turkey: In a skillet over medium heat, cook the ground turkey with the minced garlic until browned. Add salt, pepper, and Italian seasoning. Stir in the chopped spinach and cook for 1-2 minutes until wilted. Remove from heat.

4. Prepare the Filling: In a bowl, combine the turkey-spinach mixture, ricotta cheese, 1/2 cup mozzarella, Parmesan, and the egg. Mix well.

5. Stuff the Shells: Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Spoon the turkey and cheese mixture into each pasta shell and place them in the dish.

6. Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells. Sprinkle with extra mozzarella cheese on top.

7. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

8. Serve: Let the stuffed shells cool for a few minutes before serving.

Tips:

• Swap out ground turkey for chicken or beef if preferred.
• Add red pepper flakes to the sauce for a little heat.
• Serve with a side salad or garlic bread for a complete meal.

These Turkey and Spinach Stuffed Shells are easy to prepare, packed with flavor, and great for feeding the whole family. Enjoy!

Sheet Pan Fajitas

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts or thighs, sliced into strips
• 3 bell peppers (any color), sliced
• 1 large onion, sliced
• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime
• 8 flour or corn tortillas
• Optional toppings: sour cream, salsa, avocado, shredded cheese, cilantro

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.

2. Prepare the Chicken and Vegetables: In a large bowl, combine the sliced chicken, bell peppers, and onions. Drizzle with olive oil and sprinkle the chili powder, cumin, garlic powder, paprika, salt, and pepper over everything. Toss to coat evenly.

3. Spread on the Sheet Pan: Spread the chicken and vegetables evenly across the baking sheet in a single layer.

4. Bake: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Halfway through cooking, stir the mixture to ensure even roasting.

5. Add Lime Juice: Once out of the oven, squeeze the lime juice over the chicken and vegetables.

6. Serve: Warm the tortillas and serve the chicken and veggies with your favorite toppings.

Tips:

• Swap out chicken for shrimp or steak for variety.
• Add jalapeños if you like some heat.
• Serve with rice or beans for a more filling meal.

These Sheet Pan Fajitas are quick, flavorful, and require minimal cleanup—perfect for families! Enjoy!

BBQ Chicken Tacos

Ingredients:

• 2 cups cooked shredded chicken (rotisserie chicken works well)
• 1/2 cup BBQ sauce (your favorite brand)
• 8 small flour or corn tortillas
• 1/2 cup shredded cheddar cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/2 cup coleslaw mix (optional, for crunch)
• Lime wedges for serving

Instructions:

1. Heat the Chicken: In a skillet over medium heat, add the shredded chicken and BBQ sauce. Stir until the chicken is well coated and heated through, about 5-7 minutes.

2. Warm the Tortillas: While the chicken is heating, warm the tortillas in a dry skillet for about 30 seconds per side, or microwave them for 20 seconds wrapped in a damp paper towel to make them soft and pliable.

3. Assemble the Tacos: Divide the BBQ chicken evenly among the tortillas. Top with shredded cheddar cheese, red onion slices, coleslaw mix (if using), and fresh cilantro.

4. Serve: Serve the tacos with lime wedges for squeezing on top.

Tips:

• You can customize these tacos by adding your favorite toppings like avocado, sour cream, or jalapeños.
• For a healthier option, use whole wheat tortillas or lettuce wraps instead of tortillas.

These BBQ Chicken Tacos are easy, quick, and packed with flavor, making them a great option for busy weeknights. Enjoy!

Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 pound ground beef (or ground turkey)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon Italian seasoning
• 1 cup shredded cheddar or mozzarella cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef with the chopped onion until the beef is browned and fully cooked. Drain any excess fat.

3. Add Seasoning: Add the minced garlic to the skillet and cook for 1 minute. Stir in the diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Mix until everything is well combined. Remove the skillet from the heat and stir in half of the shredded cheese.

4. Prepare the Peppers: Place the bell peppers upright in a baking dish. Spoon the beef mixture into each pepper, filling them to the top.

5. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle the remaining cheese on top of the peppers, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

6. Serve: Garnish with fresh parsley if desired and serve warm.

Tips:

• You can substitute the rice with quinoa or cauliflower rice for a lighter option.
• Feel free to add extra vegetables like diced zucchini or spinach to the filling for more nutrients.

These Stuffed Bell Peppers are a delicious and healthy meal, easy to prepare, and great for a family dinner. Enjoy!

Chicken Alfredo Bake

Ingredients:

• 12 oz penne or rigatoni pasta
• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 jar (15 oz) Alfredo sauce
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

3. Prepare the Alfredo Sauce: In a small skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

4. Mix the Sauce: In a large bowl, combine the Alfredo sauce, heavy cream, Parmesan cheese, garlic, and 1 cup of shredded mozzarella cheese. Stir in the Italian seasoning and season with salt and pepper to taste.

5. Assemble the Bake: Add the cooked pasta and shredded chicken to the bowl with the sauce, and stir until everything is well coated. Pour the mixture into the greased baking dish.

6. Top with Cheese: Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the pasta.

7. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown on top.

8. Serve: Let the Chicken Alfredo Bake cool for a few minutes before serving. Garnish with fresh parsley if desired.

Tips:

• You can add vegetables like spinach or broccoli to the bake for extra nutrition.
• For a crispier top, broil the dish for the last 2-3 minutes of baking.

This Chicken Alfredo Bake is creamy, cheesy, and a great comfort meal that the whole family will love. Enjoy!

Sloppy Joe Sliders

Ingredients:

• 1 pound ground beef (or ground turkey)
• 1 small onion, finely chopped
• 1/2 cup ketchup
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon mustard
• 1 tablespoon brown sugar
• 1/4 cup water
• Salt and pepper to taste
• 12 slider buns or Hawaiian rolls
• 1 cup shredded cheddar cheese (optional)

Instructions:

1. Cook the Beef: In a large skillet, cook the ground beef and onion over medium heat until the beef is browned and fully cooked. Drain off any excess fat.

2. Add the Sauce: Add the ketchup, tomato paste, Worcestershire sauce, mustard, brown sugar, and water to the skillet with the cooked beef. Stir to combine. Simmer over low heat for about 5-7 minutes, stirring occasionally, until the sauce thickens.

3. Season: Taste the mixture and season with salt and pepper as needed. You can also add more ketchup or mustard depending on your taste preferences.

4. Assemble the Sliders: Preheat your oven to 350°F (175°C). If using Hawaiian rolls, slice the rolls in half horizontally but keep them attached. Place the bottom half of the rolls in a baking dish. Spoon the sloppy joe mixture evenly over the bottom halves of the rolls. Sprinkle with shredded cheddar cheese if desired.

5. Bake: Place the top half of the rolls on the meat mixture. Cover the baking dish with foil and bake in the preheated oven for 10 minutes, until the cheese is melted and the sliders are heated through.

6. Serve: Remove from the oven, separate the sliders, and serve hot.

Tips:

• You can make the sloppy joe filling ahead of time and reheat it when you’re ready to assemble the sliders.
• For extra flavor, you can brush the tops of the buns with melted butter and sprinkle with garlic powder before baking.

These Sloppy Joe Sliders are easy to make, fun to eat, and perfect for a quick weeknight dinner. Enjoy!

Chicken and Vegetable Stir Fry

Ingredients:

• 1 pound boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced (optional)
• 1/4 cup chicken broth or water
• 2 tablespoons oyster sauce (optional)
• Cooked rice or noodles for serving
• Sesame seeds and sliced green onions for garnish (optional)

Instructions:

1. Marinate the Chicken: In a bowl, toss the thinly sliced chicken with soy sauce, hoisin sauce, and cornstarch. Let it marinate for about 10-15 minutes while you prepare the vegetables.

2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until the chicken is cooked through and slightly browned. Remove the chicken from the skillet and set it aside.

3. Cook the Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the bell pepper, broccoli, and carrot slices. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

4. Add Garlic and Ginger: Add the minced garlic and ginger (if using) to the skillet with the vegetables. Stir-fry for an additional 1-2 minutes until fragrant.

5. Combine and Simmer: Return the cooked chicken to the skillet. Add the chicken broth (or water) and oyster sauce (if using). Stir everything together and let it simmer for 2-3 minutes until the sauce thickens slightly and coats the chicken and vegetables.

6. Serve: Serve the stir fry over cooked rice or noodles. Garnish with sesame seeds and sliced green onions if desired.

Tips:

• You can substitute or add other vegetables like snap peas, zucchini, or mushrooms based on your preferences.
• Adjust the seasoning by adding more soy sauce or a dash of hot sauce for a little heat.
• For a lower-carb option, serve the stir fry over cauliflower rice.

This Chicken and Vegetable Stir Fry is quick to make, full of flavor, and a great way to get a healthy meal on the table in no time. Enjoy!

Creamy Tomato Basil Pasta

Ingredients:

• 12 oz pasta (penne, rigatoni, or your favorite)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped (plus more for garnish)
• Salt and pepper to taste
• Red pepper flakes (optional, for a bit of heat)

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.

2. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.

3. Add Tomatoes: Add the diced tomatoes (with their juice) to the skillet. Stir and cook for 5-7 minutes, allowing the tomatoes to break down slightly.

4. Add Cream: Reduce the heat to low, then stir in the heavy cream. Let the sauce simmer for a few minutes, allowing it to thicken slightly.

5. Add Cheese and Basil: Stir in the grated Parmesan cheese and chopped basil. Season with salt, pepper, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is creamy.

6. Combine with Pasta: Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce.

7. Serve: Garnish with extra fresh basil and additional Parmesan cheese if desired. Serve hot.

Tips:

• You can add grilled chicken or shrimp to the pasta for extra protein.
• For a lighter version, substitute half-and-half or milk for the heavy cream.
• If you like a bit more flavor, add a splash of white wine to the sauce after adding the tomatoes.

This Creamy Tomato Basil Pasta is easy to make and packed with fresh flavors, making it a great option for a quick weeknight dinner. Enjoy!

One-Pan Lemon Garlic Chicken with Green Beans and Potatoes

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pound baby potatoes, halved
• 1 pound green beans, trimmed
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.

2. Prepare the Potatoes: In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, half of the minced garlic, half of the lemon zest, thyme, oregano, salt, and pepper. Spread the potatoes out on the prepared baking sheet.

3. Bake the Potatoes: Bake the potatoes in the preheated oven for 15 minutes.

4. Prepare the Chicken and Green Beans: While the potatoes are baking, toss the chicken breasts in the same bowl with 1 tablespoon of olive oil, the remaining garlic, lemon zest, salt, and pepper. In another bowl, toss the green beans with the remaining 1 tablespoon of olive oil, salt, and pepper.

5. Add the Chicken and Green Beans: After the potatoes have baked for 15 minutes, remove the baking sheet from the oven and push the potatoes to one side. Add the chicken breasts to the center of the baking sheet and arrange the green beans on the other side.

6. Bake Everything Together: Return the baking sheet to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through and the potatoes are golden brown. The internal temperature of the chicken should reach 165°F (75°C).

7. Finish with Lemon Juice: Once everything is cooked, remove the baking sheet from the oven and drizzle the lemon juice over the chicken, green beans, and potatoes.

8. Serve: Garnish with fresh parsley if desired and serve the chicken, green beans, and potatoes hot.

Tips:

• You can swap out the green beans for other vegetables like asparagus or broccoli.
• If you prefer a bit of heat, add a pinch of red pepper flakes to the chicken before baking.

This One-Pan Lemon Garlic Chicken with Green Beans and Potatoes is a balanced, flavorful meal that’s easy to make and perfect for busy weeknights. Enjoy!

Baked Ziti

Ingredients:

• 1 pound ziti or penne pasta
• 1 pound ground beef or Italian sausage
• 1 jar (24 oz) marinara sauce
• 1 can (15 oz) ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the ziti pasta according to the package instructions until al dente. Drain and set aside.

3. Cook the Meat: In a large skillet, cook the ground beef or Italian sausage over medium heat until browned, breaking it up with a spoon as it cooks. Add the minced garlic and cook for another minute. Drain any excess fat.

4. Mix the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, half of the shredded mozzarella, half of the grated Parmesan, Italian seasoning, salt, and pepper. Stir until well combined.

5. Assemble the Ziti: In a large baking dish, spread a thin layer of marinara sauce on the bottom. Add half of the cooked ziti, followed by half of the meat mixture, half of the ricotta mixture, and a generous layer of marinara sauce. Repeat the layers with the remaining ingredients, ending with a final layer of marinara sauce.

6. Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.

7. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

8. Serve: Garnish with fresh basil or parsley if desired. Let the baked ziti cool for a few minutes before serving.

Tips:

• You can add sautéed vegetables like spinach, mushrooms, or bell peppers for extra flavor and nutrition.
• For a vegetarian version, omit the meat and add extra vegetables or use a plant-based meat substitute.

This Baked Ziti is a comforting, family-friendly dish that’s easy to prepare and perfect for a cozy weeknight meal. Enjoy!

Easy Beef and Broccoli Stir Fry

Ingredients:

• 1 pound beef flank steak, thinly sliced against the grain
• 4 cups broccoli florets
• 3 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced (optional)
• 1/4 cup soy sauce
• 1/4 cup beef broth
• 2 tablespoons brown sugar
• 2 tablespoons oyster sauce (optional)
• 1 tablespoon cornstarch
• 1/4 cup water
• Cooked rice for serving

Instructions:

1. Prepare the Sauce: In a small bowl, mix the soy sauce, beef broth, brown sugar, and oyster sauce (if using). Set aside.

2. Cook the Broccoli: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the broccoli florets and cook for about 3-4 minutes until they are tender but still crisp. Remove the broccoli from the skillet and set aside.

3. Cook the Beef: Add the remaining 2 tablespoons of vegetable oil to the same skillet. Add the sliced beef and cook for about 3-4 minutes until it is browned and cooked through. Remove the beef from the skillet and set aside.

4. Cook the Aromatics: In the same skillet, add the minced garlic and ginger (if using). Cook for about 1 minute until fragrant.

5. Combine and Thicken: Return the cooked beef and broccoli to the skillet. Pour the prepared sauce over the beef and broccoli. In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the skillet and stir well. Cook for another 2-3 minutes until the sauce has thickened and everything is well coated.

6. Serve: Serve the beef and broccoli stir fry over cooked rice.

Tips:

• You can substitute chicken or tofu for beef if desired.
• Add other vegetables like bell peppers, snap peas, or carrots for variety.
• Adjust the amount of soy sauce and brown sugar to taste.

This Easy Beef and Broccoli Stir Fry is quick, nutritious, and perfect for a busy weeknight dinner. Enjoy!

Turkey and Cheese Crescent Roll-Ups

Ingredients:

• 1 can (8 oz) refrigerated crescent roll dough
• 8 slices of deli turkey
• 8 slices of cheddar cheese (or your favorite cheese)
• 1 tablespoon melted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley (optional)
• Mustard or ranch dressing for dipping (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. Prepare the Crescent Rolls: Unroll the crescent roll dough and separate it into 8 triangles.

3. Assemble the Roll-Ups: Place one slice of turkey and one slice of cheese on the wide end of each crescent roll triangle. Roll up the dough, starting from the wide end, and place the roll-ups on the prepared baking sheet.

4. Season and Bake: Brush the tops of the roll-ups with melted butter and sprinkle with garlic powder and dried parsley (if using). Bake in the preheated oven for 12-15 minutes, or until the crescent rolls are golden brown and cooked through.

5. Serve: Serve the roll-ups warm with mustard or ranch dressing for dipping, if desired.

Tips:

• You can customize the filling by using different types of deli meat and cheese.
• For a veggie boost, add a few spinach leaves or a slice of tomato inside each roll-up before baking.

These Turkey and Cheese Crescent Roll-Ups are quick to make, delicious, and perfect for a family-friendly meal or snack. Enjoy!

One-Pan Baked Chicken and Vegetables 

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pound baby potatoes, halved
• 1 cup baby carrots
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Vegetables: In a large bowl, combine the baby potatoes, baby carrots, broccoli florets, and red bell pepper slices. Drizzle with 1 tablespoon of olive oil and season with half of the Italian seasoning, garlic powder, paprika, salt, and pepper. Toss to coat evenly.

3. Prepare the Chicken: Place the chicken breasts on a baking sheet. Drizzle with the remaining olive oil and season with the remaining Italian seasoning, garlic powder, paprika, salt, and pepper.

4. Arrange on the Baking Sheet: Arrange the seasoned vegetables around the chicken breasts on the baking sheet.

5. Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (75°C).

6. Garnish and Serve: Garnish with fresh parsley if desired. Serve the chicken and vegetables hot.

Tips:

• You can customize the vegetables based on what your kids like or what's available in your kitchen.
• For added flavor, you can squeeze some fresh lemon juice over the chicken and vegetables before serving.

This recipe is great because it’s quick to prepare, requires minimal cleanup, and offers a balanced meal with protein and veggies that both kids and adults will enjoy.