Enchilada Pasta (Homemade Hamburger Helper)

Ingredients:

• 2 Tbsp Extra virgin olive oil
• 2 cloves of garlic, minced
• 1/2 of a small onion, diced
• 0.75 pounds of fake meat crumbles
• 1 tsp taco seasoning
• 1/2 cup frozen corn kernels
• 2 cups of vegetable broth
• 2 10 oz cans of red enchilada sauce
• 8 oz of dried rotini pasta
• 1 cups of shredded cheese, plus more for serving

Preparations:

1. In a large skillet or saute pan, saute onions in olive oil over medium low heat until softened. Add garlic and cook until fragrant.
2. Add crumbles, corn, broth, taco seasoning, and enchilada sauce to pan and bring to a boil.
3. Add pasta, then reduced heat to low and cover. Cook on low, with pan covered for about 15 minutes.
4. Remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
5. Remove from heat and stir in 1 cup of cheese.
6. Serve with additional cheese.

Slow Cooker Tomato Soup

Ingredients:

• 2 14 oz cans diced tomatoes
• 1 cup diced celery
• 1 cup diced carrot
• 1 cup diced onion (or 1/2 onion, diced)
• 1 tsp dried oregano
• 4 tsp dried basil
• 4 cups vegetable broth
• 1/2 bay leaf
• 1/2 cup butter
• 1/4 cup flour
• 1 cup Parmesan cheese
• 2 cups milk, warm
• 1 tsp salt
• 1/4 black pepper

Preparations:

1. Add vegetables, tomatoes, broth, oregano, basil, and bay leaf to the crock pot. 
2. Cook on low for roughly six hours.
3. Remove bay leaf. In batches, blend the hot soup. Return the smoothed soup to the pot. 
4. 30 minutes before serving, prepare the roux. Melt the butter on low in a sauce pan. Slowly add flour, stirring constantly to prevent lumps. Stir for 6-7 minutes. Slowly mix in one cup of the soup. Once thoroughly combined, return mixture to the crock pot.
5. Add the parmesan, milk, salt, and pepper. Cook another 30 minutes.
6. Serve with grilled cheese sandwiches. 

Arugula Pesto

Ingredients:

• 1 pound dried pasta, noodles over shapes
• 5 ounces baby arugula, washed
• 6 garlic cloves, peeled
• 2/3 cup pine nuts, plus extra for serving
• 1/2 cup grated Parmesan, plus extra for serving
• 2 Tbsp lemon juice
• 2/3 cup extra-virgin olive oil

Preparations:

1. Cook pasta according to package instructions.
2. Meanwhile, pulse together arugula, garlic, 2/3 cup pine nuts, Parmesan and lemon juice in a food processor until combined. Slowly drizzle in the olive oil while continuing to pulse the pesto until it is incorporated.
3. When the pasta is al dente, drain the pasta. Immediately toss with pesto and additional pine nuts. Serve immediately, sprinkled with extra Parmesan. 

Salsa

Ingredients:

• 1 28 oz can of whole peeled tomatoes, drained and chopped
• 1 14 oz can of petite diced tomatoes, drained
• 1 small onion, diced
• 1/3 cup fresh cilantro, chopped.
• 2 jalapeno peppers, finely diced
• 4 cloves garlic, pressed
• 2 Tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp pepper

Preparations:

1. Combine all ingredients in an air tight container and let sit in the fridge overnight.

Apple Cake

Ingredients:

• 1 1/2 cups all purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 tsp nutmeg
• 2 eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• 2 finely chopped green apples, peeled
• 1/2 cup pecans

Preparations:

1. Heat the oven to 350 degrees F. Grease an 8-inch square pan.
2. In a medium bowl, combine the flour, sugar, baking soda, salt, nutmeg, and cinnamon. Stir with a whisk.
3. In a large bowl, mix the eggs with a hand mixer til light in color and foamy. Add the oil and vanilla and beat well.
4. Stir in the flour mixture with a spoon and continue stirring the batter til the flour disappears. Add the apples and pecans and stir to mix them into the batter.
5. Scrape batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
6. Serve cold with buttercream frosting or warm with ice cream.  

Roasted Red Potatoes

Ingredients:

• 3 lbs red potatoes, quartered or cut into one inch chunks, skin on
• 2 Tbsp Olive oil
• 1 tsp dried rosemary, crushed
• 1/2 tsp powdered garlic
• 2 tsp salt
• 2 tsp pepper

 Preparations:

1. Preheat the oven to 400 degrees.
2. In a large bowl, toss together all the ingredients until evenly coated.
3. Place potatoes on a foil lined pan. 
4. Bake for 50 to 60 minutes, stirring once.

Sriracha Mac and Cheese

Ingredients:

• 2 Tbsp butter
• 2 1/2 cups milk
• 1 egg
• 3 Tbsp Sriracha 
• 1/2 onion powder
• 4 oz cream cheese
• 2 1/2 cups shredded cheese, preferably cheddar
• 1 pound tube pasta
• 1/2 cup breadcrumbs 

Preparations:

1. Preheat the oven to 350 degrees.  
2. In a saucepan, mix together the butter, milk, onion powder, Sriracha, cream cheese, and cheese. Heat over low until cheeses melt. Set aside to cool.
3. Meanwhile, cook pasta to half the time recommended on the packaging.
4. Once the cheese mixture has cooled, whisk in the egg.
5. Grease a 4-quart glass baking dish. Layer in half of the pasta and pour half of the cheese mixture over top. Repeat with remaining pasta and cheese. 
6. Sprinkle the breadcrumbs over the whole dish. Place in the oven, uncovered, and bake for 45-55 minutes.

Caprese Pasta

Ingredients:

• 1 pound whole wheat pasta tubes
• 1 cup marinara sauce
• 1/3 cup cream
• 1/3 cup grated parmesan cheese + more for garnish
• 8 ounces fresh mozzarella
• 1 pint of grape tomatoes, chopped into halves or quarters
• 4 or 5 fresh basil leaves

Preparations:

1. Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.
2. While pasta is cooking, heat tomato sauce to simmering in a large saucepan. Stir in heavy cream and grated parmesan. 
3. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. 
4. Cut half of the mozzarella into cubes. Fold mozzarella cubes and chopped tomatoes into the pasta. 
5. Then chop 3-4 fresh basil leaves and add them in too. 
6. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Slice remaining mozzarella into rounds and place on top of the pasta.
7. Bake for 25 minutes, or until cheese is golden and bubbly. 

Chocolate Peanut Butter Cupcakes

Ingredients:

• 1 package chocolate cake mix
• 1 1/4 cup water
• 1/2 cup + 1/3 cup peanut butter
• 1/3 cup vegetable oil
• 3 eggs
• 24 miniature Reese's cup
• 6 oz semisweet chocolate, chopped
• 2/3 cup whipping cream
• 1 bag tiny Reese's (in the candy isle)

Preparations:

1. In a large bowl, combine the cake mix, water, 1/2 cup peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium until smooth.
2. Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 Tbsp of batter.
3. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. Place chocolate in a small bowl. In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Stir in remaining peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
5. Spread over cupcakes. Top with roughly 3 tiny Reese's on each. Let stand until set.

Cherry Cobbler

Ingredients:

• 1 stick butter (1/2 cup)
• 1 2/3 cups white sugar
• 1 cup + 1 tbsp flour
• 1 teaspoon baking powder
• 1 cup milk
• 1/2  teaspoon cinnamon
• 1/2 vanilla extract
• 4 cups pitted fresh cherries

Preparations:

1. Preheat the oven to 350 F. Place the whole stick of butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating, roughly 5-8 minutes.Remove from oven.
2. In a medium bowl, stir together 1 cup of flour, a little under 1 cup of sugar (eyeball 7/8 cup), cinnamon, and baking powder. Mix in the milk and vanilla until well blended, then pour the batter into the pan over the butter. Do not stir.
3. Place cherries into another bowl, and toss with the remaining sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
4. Bake for 50 to 55 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

Pancit Noodles

Ingredients:

• 1/2 package rice noodles (roughly 3.5 oz), broken or cut into small pieces
• 2 Tbsp olive oil
• 2 vegetarian chicken breasts
• 1/4 of an onion, diced
• 1 stalk celery, diced
• 1 carrot, diced (or 4 baby carrots)
• 1/4 head cabbage, shredded
• 1 clove garlic, minced
• 1/2 cup condensed vegetable broth (1/2 cup water to 1/2 bouillon cube)
• 1 Tbsp soy sauce
• 1/4 tsp paprika

 Preparations:

1. Soak noodles in a large bowl of boiling water until they start to soften, roughly 8 minutes.
2. Meanwhile, heat 1 Tbsp oil in large frying pan over medium heat. Add chicken, cover, and cook 12 minuetes, flipping once. Remove from pan. 
3. Add remaining oil, onion, celery, carrots, cabbage, and garlic. Dice chicken and add to pan. Cook for five minutes. Add broth and soy sauce. Reduce heat and cover for several minutes, until cabbage and carrots start to soften. 
4. Drain the noodles and add them to the frying pan. Stir noodles around until evenly coated and warmed up. Sprinkle with paprika and stir until noodles are a nice light orange color. 

Pierogis with Cabbage and Apples

Ingredients:

• 1 16.9-ounce box frozen potato and cheese pierogis
• 2 Tbsp olive oil
• 1 small yellow onion, cut into 1 x 0.5 inch piece
• 1.5 crisp Green apples, peeled and cut into 1/2-inch pieces
• 1/4 small head cabbage, shredded (purple or green)
• 1 tablespoon apple cider vinegar
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Preparations:

1. Saute the pierogis in 1 Tbsp oil until both sides are just starting to golden.
2. Meanwhile, in another pan, heat the remaining oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes. 
3. Add the apple and cook for 1 minute.
4. Add the cabbage, vinegar, salt, and pepper. Cook, stirring, until the cabbage is slightly wilted but still crunchy, 2 to 3 minutes. 
5. Divide the cabbage mixture among plates. Serve with three pierogis and sour cream (optional) on the side.

Cup of Brownie

Ingredients:

• 2 Tbsp vegetable oil
• 2 Tbsp water
• 1/4 tsp vanilla
• Dash of salt
• 2 Tbsp cocoa
• 4 Tbsp sugar
• 4 Tbsp flour
• 1 tsp peanut butter

Preparation:

1. In a mug, add water, oil, and vanilla. Whisk well.
2. Add cocoa, sugar, and flour and mix.
3. Microwave for 60-90 second, I prefer 80 seconds. Center should be slightly molten.
4. Top with peanut butter and enjoy!

Sriracha Noodles

Ingredients:

• 4 oz Asian noodles (lo mein, udon, ramen, etc.)
• 2 Tbsp butter
• 1/4 tsp Red pepper flakes
• 1 egg
• 1 Tbsp brown sugar
• 1 Tbsp soy sauce
• 1 Tbsp sriracha sauce
• Fresh cilantro for garnish

Preparations:

1. Boil water for the noodles. Add the noodles and cook according to the package directions (boil for 5-7 minutes). 
2. While waiting for the water to boil, prepare the sauce. In a small bowl, stir together the brown sugar, soy sauce, and sriracha.
3. In a large skillet, melt the butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.
4. When the noodles are tender, drain the water and add them to the skillet with the cooked egg. Add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle with cilantro leaves and serve!

Zucchini Biscuits

Ingredients:

• 1 zucchini
• 1 large egg
• 1/4 medium onion, diced
• 1/4 cup shredded cheese
• 1/4 cup Italian breadcrumbs
• 1/4 tsp salt
• 1/4 pepper

Preparations:

1. Preheat oven to 400.  Spray a muffin tin with cooking spray. If using a mini muffin tin, it will make 12. If using a regular muffin tin, it will make 9.
2. Grate the zucchini into a paper towel.  Squeeze all of the excess water out of the zucchini. 
3. In a medium bowl, combine all of the ingredients.
4. Fill each muffin cavity, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin.
5. Bake for 15-17 minutes, or until the tops are golden and the edges have not started to burn.
6. Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin.

Crockpot Lasagna

Ingredients: 

• .75-1lb of fake meat crumbles
• 1/2 onion, finely diced
• 1 bell pepper, finely diced
• 2 cloves garlic, finely diced
• 2 Tbsp sun dried tomatoes, diced (optional)
• 1 15 oz container ricotta cheese 
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon dried Italian herbs
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 large egg
• 1 25 oz jar pasta sauce
• 12-15 lasagna noodles (uncooked)
• 2 cups shredded cheese

Preparations:

1. Combine the fake meat, onion, pepper, garlic, and sun dried tomato in a bowl. Set aside. {Sidenote: if using frozen meat, just set it out while chopping the vegetables and it should be fine by to combine.)
2. Place the ricotta, Parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
3. Pour half of the pasta sauce in the bottom of a crock pot.
4. Place a layer of noodles on top of the sauce, roughly 3-4 noodles, covering the entire surface, breaking the noodles to fit the pot.
5. Layer half of the ricotta mixture on top of the noodles, followed by half of the chopped vegetable mixture, and then 2/3 cup of mozzarella cheese.
6. Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetable mixture.
7. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cheese.
8. Cook on low for 3.5 hours. 
9. Sprinkle remaining cheese on top and cook on Low for another half an hour.

Citrus Marinated Tofu

Ingredients: 

• 1/2 cup chopped fresh cilantro, divided 
• 2/3 cup orange juice
• 2 Tbsp fresh lime juice 
• 5 cloves minced garlic 
• 4 teaspoons ground cumin, divided 
• 1 teaspoon smoked paprika, divided
• 1 1-pound block extra firm tofu
• 4 tablespoons extra-virgin olive oil, divided 
• 1 tablespoon honey 
• 1 medium red onion, cut into 1/4-inch-thick rounds 
• 1 red bell peppers, cored, seeded, cut into 1/4-inch-thick slices 
• salt and pepper to taste

Preparations:

1. Preheat oven to 450°. Line a large rimmed baking sheet with foil. 
2. Wrap whole block of tofu in paper towels. Squeeze gently and let sit for 20 minutes. Then, cut into 1/2 inch thick slices, 8 per tofu block.
3. Combine 1/4 cup cilantro, 1/2 cup orange juice, 1 Tbsp lime juice, 3 cloves garlic, 3 tsp cumin, and 1/2 tsp paprika in a large ziploc bag. Season with salt and pepper. Add tofu. Seal bag; shake to coat. Let marinate at room temperature, turning occasionally, for 15-20 minutes.
4. In a food processor, add remaining orange juice, lime juice, and garlic. Add 1/4 cup cilantro, 2 Tbsp. oil, 1/2 tsp cumin, 1/4 tsp paprika,and honey; purée until smooth. Season sauce with salt and pepper.
5. Combine onion and peppers in a large bowl. Toss with remaining 2 Tbsp. oil, 1/2 tsp. cumin, and 1/4 tsp. paprika. Season with salt and pepper.
6. Drain tofu from marinade. Season both sides with salt and pepper and place in a single layer on one side of prepared sheet. Spread vegetables opposite tofu.
7. Roast, stirring vegetables occasionally, until vegetables are tender and tofu is lightly browned, 20–25 minutes.
8. Serve over brown rice. Drizzle with sauce. 

Sweet Potato and Black Bean Chili

Ingredients:

• 2 15 oz cans black beans, rinsed and drained
• 1 8 oz can tomato sauce
• 32 oz vegetable stock (4 cups)
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 teaspoon dried cilantro
• 1 tablespoon olive oil
• 1 sweet potato, peeled and cut into bite sized chunks (roughly 1/2”)
• 1 cup dry quinoa
• salt and pepper to taste
• avocado for garnish  (optional) 

Preparations:

1. Heat the oil in a large heavy soup pot over medium heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). 
2. Add the garlic, and cook for about 2 minutes. Add the tomato sauce, chili powder, cumin, cilantro, and oregano and cook for about 5 minutes, stirring constantly. 
3. Add the beans, stock, and potatoes, and season with salt and pepper, bring to a boil. Then add the quinoa. Continue cooking for about 25 minutes – 40 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened.
4. Top with avocado