Ingredients:

• 12  cherry  tomatoes
• 12  fresh  mozzarella  balls,  small
• 12  fresh  basil  leaves
• 2  tablespoons  olive  oil
• 2  tablespoons  balsamic  vinegar
• 1  teaspoon  honey
• Salt  and  pepper  to  taste

Instructions:

1. Thread  each  skewer  with  a  cherry  tomato,  a  mozzarella  ball,  and  a  basil  leaf.
2. In  a  small  saucepan,  combine  olive  oil,  balsamic  vinegar,  and  honey.  Bring  to  a  simmer,  stirring  constantly  until  the  glaze  thickens  slightly.
3. Drizzle  the  glaze  over  the  skewers  and  season  with  salt  and  pepper.
4. Serve  immediately.

Ingredients:

• 1  (14-ounce)  can  artichoke  hearts,  drained  and  chopped
• 1  (10-ounce)  package  frozen  chopped  spinach,  thawed  and  squeezed  dry
• 1  cup  shredded  Monterey  Jack  cheese
• 1/2  cup  shredded  Parmesan  cheese
• 1/4  cup  mayonnaise
• 1/4  cup  sour  cream
• 1/4  teaspoon  garlic  powder
• 1/4  teaspoon  black  pepper
• Tortilla  chips,  for  serving

Instructions:

1. Preheat  oven  to  350  degrees  F  (175  degrees  C).
2. In  a  large  bowl,  combine  artichoke  hearts,  spinach,  Monterey  Jack  cheese,  Parmesan  cheese,  mayonnaise,  sour  cream,  garlic  powder,  and  black  pepper.
3. Pour  mixture  into  a  greased  8-inch  baking  dish.
4. Bake  for  20-25  minutes,  or  until  bubbly  and  heated  through.
5. Serve  immediately  with  tortilla  chips.

Ingredients:

• 1  pound  cooked  shrimp,  peeled  and  deveined
• 1/2  cup  cocktail  sauce
• 1/4  cup  chopped  red  onion
• 2  tablespoons  chopped  fresh  cilantro
• 1  tablespoon  lime  juice
• 1/2  teaspoon  chili  powder
• Salt  and  pepper  to  taste

Instructions:

1. In  a  medium  bowl,  combine  shrimp,  cocktail  sauce,  red  onion,  cilantro,  lime  juice,  chili  powder,  salt,  and  pepper.
2. Mix  well  to  coat  the  shrimp  evenly.
3. Chill  for  at  least  30  minutes  before  serving.

Ingredients:

• 1  pound  penne  pasta
• 1  cup  cherry  tomatoes,  halved
• 1/2  cup  zucchini,  diced
• 1/2  cup  yellow  squash,  diced
• 1/4  cup  olive  oil
• 1/4  cup  pesto
• 1/4  cup  grated  Parmesan  cheese
• Salt  and  pepper  to  taste

Instructions:

1. Preheat  oven  to  400  degrees  F  (200  degrees  C).
2. Toss  cherry  tomatoes,  zucchini,  and  yellow  squash  with  olive  oil,  salt,  and  pepper.
3. Spread  vegetables  in  a  single  layer  on  a  baking  sheet.
4. Roast  for  20-25  minutes,  or  until  vegetables  are  tender.
5. While  vegetables  are  roasting,  cook  pasta  according  to  package  directions.
6. Drain  pasta  and  add  it  to  a  large  bowl.
7. Stir  in  pesto,  Parmesan  cheese,  roasted  vegetables,  and  salt  and  pepper  to  taste.
8. Serve  immediately.

Ingredients:

• 1  pound  Italian  sausage,  casings  removed
• 1  onion,  chopped
• 1  green  bell  pepper,  chopped
• 1  red  bell  pepper,  chopped
• 1  (28-ounce)  can  crushed  tomatoes
• 1  (15-ounce)  can  tomato  sauce
• 1  teaspoon  dried  oregano
• 1/2  teaspoon  garlic  powder
• 1/4  teaspoon  red  pepper  flakes
• 1  pound  penne  pasta
• Salt  and  pepper  to  taste
• Fresh  basil  leaves,  for  garnish

Instructions:

1. In  a  large  pot  or  Dutch  oven,  brown  sausage  over  medium  heat.
2. Add  onion,  green  bell  pepper,  and  red  bell  pepper.  Cook  until  softened,  about  5  minutes.
3. Stir  in  crushed  tomatoes,  tomato  sauce,  oregano,  garlic  powder,  and  red  pepper  flakes.
4. Bring  to  a  simmer  and  cook  for  15  minutes,  stirring  occasionally.
5. Add  pasta  and  enough  water  to  cover  the  pasta.  Bring  to  a  boil,  then  reduce  heat  to  a  simmer  and  cook  according  to  package  directions.
6. Season  with  salt  and  pepper  to  taste.
7. Serve  immediately,  garnished  with  fresh  basil  leaves.

Ingredients:

• 1  pound  angel  hair  pasta
• 1  pound  medium  shrimp,  peeled  and  deveined
• 1/4  cup  olive  oil
• 4  cloves  garlic,  minced
• 1/4  cup  dry  white  wine
• 1/4  cup  chopped  fresh  parsley
• 1/4  cup  grated  Parmesan  cheese
• Salt  and  pepper  to  taste
• Red  pepper  flakes,  for  garnish  (optional)

Instructions:

1. Cook  pasta  according  to  package  directions.
2. While  pasta  is  cooking,  heat  olive  oil  in  a  large  skillet  over  medium  heat.
3. Add  garlic  and  cook  for  1  minute,  or  until  fragrant.
4. Add  shrimp  and  cook  for  2-3  minutes  per  side,  or  until  pink  and  opaque.
5. Pour  in  white  wine  and  bring  to  a  simmer.  Cook  for  1  minute,  or  until  the  sauce  has  thickened  slightly.
6. Stir  in  parsley  and  Parmesan  cheese.
7. Season  with  salt  and  pepper  to  taste.
8. Add  drained  pasta  to  the  skillet  and  toss  to  coat.
9. Serve  immediately,  garnished  with  red  pepper  flakes  (optional).

Ingredients:

• 4  boneless,  skinless  chicken  breasts
• 1/2  cup  breadcrumbs
• 1/4  cup  grated  Parmesan  cheese
• 1  teaspoon  dried  oregano
• 1/2  teaspoon  garlic  powder
• 1/4  teaspoon  salt
• 1/4  teaspoon  black  pepper
• 1  egg,  beaten
• 1  (28-ounce)  can  crushed  tomatoes
• 1/2  cup  tomato  sauce
• 1/4  cup  chopped  fresh  basil
• 1/4  cup  grated  mozzarella  cheese

Instructions:

1. Preheat  oven  to  375  degrees  F  (190  degrees  C).
2. In  a  shallow  dish,  combine  breadcrumbs,  Parmesan  cheese,  oregano,  garlic  powder,  salt,  and  pepper.
3. Dip  each  chicken  breast  in  beaten  egg,  then  coat  with  breadcrumb  mixture.
4. Place  chicken  breasts  in  a  greased  9×13  inch  baking  dish.
5. In  a  medium  saucepan,  combine  crushed  tomatoes,  tomato  sauce,  and  basil.  Bring  to  a  simmer  and  cook  for  10  minutes,  stirring  occasionally.
6. Pour  tomato  sauce  over  chicken  breasts.
7. Bake  for  25-30  minutes,  or  until  chicken  is  cooked  through  and  sauce  is  bubbly.
8. Sprinkle  mozzarella  cheese  over  chicken  and  bake  for  an  additional  5  minutes,  or  until  cheese  is  melted  and  golden  brown.
9. Serve  immediately.

Ingredients:

• 1  pound  boneless,  skinless  chicken  breasts,  cut  into  bite-sized  pieces
• 1  tablespoon  cornstarch
• 1  tablespoon  soy  sauce
• 1/2  teaspoon  garlic  powder
• 1/4  teaspoon  black  pepper
• 1  tablespoon  vegetable  oil
• 1  cup  broccoli  florets
• 1  cup  sliced  carrots
• 1/2  cup  sliced  red  onion
• 1/4  cup  chicken  broth
• 1  tablespoon  honey
• 1  tablespoon  soy  sauce
• 1  teaspoon  sesame  oil
• Sesame  seeds,  for  garnish  (optional)

Instructions:

1. In  a  medium  bowl,  combine  chicken,  cornstarch,  soy  sauce,  garlic  powder,  and  black  pepper.  Stir  to  coat.
2. Heat  vegetable  oil  in  a  large  skillet  or  wok  over  medium-high  heat.
3. Add  chicken  and  cook  for  5-7  minutes,  or  until  cooked  through.
4. Add  broccoli,  carrots,  and  red  onion.  Cook  for  5-7  minutes,  or  until  vegetables  are  tender-crisp.
5. In  a  small  bowl,  whisk  together  chicken  broth,  honey,  soy  sauce,  and  sesame  oil.
6. Pour  sauce  over  chicken  and  vegetables.  Stir  to  coat.
7. Cook  for  1  minute,  or  until  sauce  is  thickened  slightly.
8. Serve  immediately,  garnished  with  sesame  seeds  (optional).

Ingredients:

• 1  (3-4  pound)  whole  chicken
• 1  lemon,  cut  into  wedges
• 1/4  cup  olive  oil
• 2  tablespoons  chopped  fresh  rosemary
• 2  tablespoons  chopped  fresh  thyme
• 1  teaspoon  salt
• 1/2  teaspoon  black  pepper

Instructions:

1. Preheat  oven  to  400  degrees  F  (200  degrees  C).
2. Rinse  chicken  and  pat  dry.  Remove  giblets  from  chicken  cavity.
3. Place  chicken  in  a  roasting  pan.  Stuff  cavity  with  lemon  wedges,  rosemary,  and  thyme.
4. Drizzle  chicken  with  olive  oil  and  season  with  salt  and  pepper.
5. Roast  for  1  hour  and  15  minutes,  or  until  chicken  is  cooked  through  and  juices  run  clear  when  pierced  with  a  thermometer.
6. Let  chicken  rest  for  10  minutes  before  carving.
7. Serve  with  your  favorite  sides.

Ingredients:

• 1  pound  sirloin  steak,  cut  into  1-inch  strips
• 1  tablespoon  olive  oil
• 1  onion,  chopped
• 1  pound  sliced  mushrooms
• 1/2  cup  dry  white  wine
• 1  cup  beef  broth
• 1/4  cup  sour  cream
• 1  tablespoon  Dijon  mustard
• 1/4  cup  chopped  fresh  parsley
• Salt  and  pepper  to  taste
• Cooked  egg  noodles,  for  serving

Instructions:

1. Heat  olive  oil  in  a  large  skillet  over  medium-high  heat.
2. Add  beef  strips  and  cook  for  5-7  minutes,  or  until  browned  on  all  sides.
3. Remove  beef  from  skillet  and  set  aside.
4. Add  onion  to  skillet  and  cook  for  3-4  minutes,  or  until  softened.
5. Add  mushrooms  and  cook  for  5-7  minutes,  or  until  softened  and  browned.
6. Pour  in  white  wine  and  bring  to  a  simmer.  Cook  for  2  minutes,  or  until  the  sauce  has  reduced  slightly.
7. Add  beef  broth  and  bring  to  a  simmer.  Cook  for  5  minutes,  or  until  the  sauce  has  thickened  slightly.
8. Stir  in  sour  cream  and  Dijon  mustard.
9. Return  beef  to  skillet  and  cook  for  1  minute,  or  until  heated  through.
10. Stir  in  parsley.
11. Season  with  salt  and  pepper  to  taste.
12. Serve  over  cooked  egg  noodles.

Ingredients:

• 1  pound  ground  beef
• 1  onion,  chopped
• 1  green  bell  pepper,  chopped
• 1  (15-ounce)  can  black  beans,  rinsed  and  drained
• 1  (15-ounce)  can  kidney  beans,  rinsed  and  drained
• 1  (28-ounce)  can  crushed  tomatoes
• 1  (15-ounce)  can  tomato  sauce
• 1  tablespoon  chili  powder
• 1  teaspoon  cumin
• 1/2  teaspoon  garlic  powder
• 1/4  teaspoon  cayenne  pepper
• Salt  and  pepper  to  taste
• Chopped  fresh  cilantro,  for  garnish
• Sour  cream,  for  garnish  (optional)

Instructions:

1. In  a  large  pot  or  Dutch  oven,  brown  ground  beef  over  medium  heat.
2. Add  onion  and  green  bell  pepper.  Cook  until  softened,  about  5  minutes.
3. Stir  in  black  beans,  kidney  beans,  crushed  tomatoes,  tomato  sauce,  chili  powder,  cumin,  garlic  powder,  cayenne  pepper,  salt,  and  pepper.
4. Bring  to  a  boil,  then  reduce  heat  to  a  simmer  and  cook  for  30  minutes,  stirring  occasionally.
5. Serve  immediately,  garnished  with  chopped  fresh  cilantro  and  sour  cream  (optional).

Ingredients:

• 1  (1-inch  thick)  ribeye  steak
• 1/4  cup  butter,  softened
• 2  cloves  garlic,  minced
• 1  tablespoon  chopped  fresh  parsley
• 1  teaspoon  dried  thyme
• 1/2  teaspoon  salt
• 1/4  teaspoon  black  pepper

Instructions:

1. In  a  small  bowl,  combine  butter,  garlic,  parsley,  thyme,  salt,  and  pepper.
2. Spread  garlic  herb  butter  evenly  over  steak.
3. Preheat  grill  to  medium-high  heat.
4. Grill  steak  for  4-5  minutes  per  side,  or  until  desired  level  of  doneness  is  reached.
5. Let  steak  rest  for  5  minutes  before  slicing  and  serving.

Ingredients:

• 1  (1-pound)  salmon  fillet,  skin  on  or  off
• 1  tablespoon  olive  oil
• 1/2  teaspoon  salt
• 1/4  teaspoon  black  pepper
• 1  cup  broccoli  florets
• 1  cup  sliced  carrots
• 1/2  cup  sliced  red  onion
• 1/4  cup  chopped  fresh  dill
• Lemon  wedges,  for  serving

Instructions:

1. Preheat  oven  to  400  degrees  F  (200  degrees  C).
2. Drizzle  salmon  fillet  with  olive  oil  and  season  with  salt  and  pepper.
3. Place  salmon  in  a  greased  baking  dish.
4. Toss  broccoli,  carrots,  and  red  onion  with  olive  oil,  salt,  and  pepper.
5. Spread  vegetables  around  salmon  in  the  baking  dish.
6. Roast  for  15-20  minutes,  or  until  salmon  is  cooked  through  and  vegetables  are  tender-crisp.
7. Garnish  with  chopped  fresh  dill  and  serve  with  lemon  wedges.

Ingredients:

• 1  tablespoon  olive  oil
• 1  onion,  chopped
• 1  green  bell  pepper,  chopped
• 1  (14-ounce)  can  diced  tomatoes,  undrained
• 1  cup  chicken  broth
• 1/2  teaspoon  saffron  threads
• 1/4  cup  white  rice
• 1/2  pound  large  shrimp,  peeled  and  deveined
• 1/2  pound  sea  scallops
• 1/4  cup  frozen  peas
• Salt  and  pepper  to  taste
• Chopped  fresh  parsley,  for  garnish
• Lemon  wedges,  for  serving

Instructions:

1. Heat  olive  oil  in  a  large  skillet  or  paella  pan  over  medium  heat.
2. Add  onion  and  green  bell  pepper.  Cook  for  5-7  minutes,  or  until  softened.
3. Stir  in  diced  tomatoes,  chicken  broth,  and  saffron  threads.  Bring  to  a  boil,  then  reduce  heat  to  a  simmer.
4. Add  rice  and  cook  for  5  minutes,  stirring  occasionally.
5. Add  shrimp  and  scallops.  Cook  for  3-4  minutes,  or  until  shrimp  and  scallops  are  cooked  through.
6. Stir  in  peas.
7. Season  with  salt  and  pepper  to  taste.
8. Serve  immediately,  garnished  with  chopped  fresh  parsley  and  lemon  wedges.

Ingredients:

• 1  (1-pound)  cod  fillet
• 1  tablespoon  olive  oil
• 1  lemon,  thinly  sliced
• 2  tablespoons  chopped  fresh  dill
• 1/2  teaspoon  salt
• 1/4  teaspoon  black  pepper

Instructions:

1. Preheat  oven  to  375  degrees  F  (190  degrees  C).
2. Drizzle  cod  fillet  with  olive  oil  and  season  with  salt  and  pepper.
3. Place  cod  in  a  greased  baking  dish.
4. Top  cod  with  lemon  slices  and  dill.
5. Bake  for  15-20  minutes,  or  until  cod  is  cooked  through  and  flakes  easily  with  a  fork.
6. Serve  immediately.

Ingredients:

• 1  tablespoon  olive  oil
• 1  onion,  chopped
• 2  carrots,  chopped
• 2  celery  stalks,  chopped
• 2  cloves  garlic,  minced
• 1  cup  dried  green  lentils,  rinsed
• 4  cups  vegetable  broth
• 1  (14.5-ounce)  can  diced  tomatoes,  undrained
• 1  teaspoon  dried  thyme
• 1/2  teaspoon  salt
• 1/4  teaspoon  black  pepper
• Chopped  fresh  parsley,  for  garnish
• Sour  cream,  for  garnish  (optional)

Instructions:

1. Heat  olive  oil  in  a  large  pot  or  Dutch  oven  over  medium  heat.
2. Add  onion,  carrots,  and  celery.  Cook  for  5-7  minutes,  or  until  softened.
3. Add  garlic  and  cook  for  1  minute,  or  until  fragrant.
4. Stir  in  lentils,  vegetable  broth,  diced  tomatoes,  thyme,  salt,  and  pepper.
5. Bring  to  a  boil,  then  reduce  heat  to  a  simmer  and  cook  for  30-40  minutes,  or  until  lentils  are  tender.
6. Serve  immediately,  garnished  with  chopped  fresh  parsley  and  sour  cream  (optional).

Ingredients:

• 1  tablespoon  olive  oil
• 1  onion,  chopped
• 1  green  bell  pepper,  chopped
• 1  (15-ounce)  can  black  beans,  rinsed  and  drained
• 1  (15-ounce)  can  kidney  beans,  rinsed  and  drained
• 1  (28-ounce)  can  crushed  tomatoes
• 1  (15-ounce)  can  tomato  sauce
• 1  tablespoon  chili  powder
• 1  teaspoon  cumin
• 1/2  teaspoon  garlic  powder
• 1/4  teaspoon  cayenne  pepper
• Salt  and  pepper  to  taste
• Chopped  fresh  cilantro,  for  garnish
• Sour  cream,  for  garnish  (optional)

Instructions:

1. Heat  olive  oil  in  a  large  pot  or  Dutch  oven  over  medium  heat.
2. Add  onion  and  green  bell  pepper.  Cook  for  5-7  minutes,  or  until  softened.
3. Stir  in  black  beans,  kidney  beans,  crushed  tomatoes,  tomato  sauce,  chili  powder,  cumin,  garlic  powder,  cayenne  pepper,  salt,  and  pepper.
4. Bring  to  a  boil,  then  reduce  heat  to  a  simmer  and  cook  for  30  minutes,  stirring  occasionally.
5. Serve  immediately,  garnished  with  chopped  fresh  cilantro  and  sour  cream  (optional).

Ingredients:

• 1  cup  quinoa,  rinsed
• 2  cups  vegetable  broth
• 1  cup  broccoli  florets
• 1  cup  sliced  carrots
• 1/2  cup  sliced  red  onion
• 1/4  cup  chopped  fresh  parsley
• 2  tablespoons  olive  oil
• Salt  and  pepper  to  taste
• Lemon  wedges,  for  serving

Instructions:

1. Preheat  oven  to  400  degrees  F  (200  degrees  C).
2. In  a  medium  saucepan,  combine  quinoa  and  vegetable  broth.  Bring  to  a  boil,  then  reduce  heat  to  a  simmer  and  cook  for  15-20  minutes,  or  until  quinoa  is  tender  and  liquid  is  absorbed.
3. Toss  broccoli,  carrots,  and  red  onion  with  olive  oil,  salt,  and  pepper.
4. Spread  vegetables  in  a  single  layer  on  a  baking  sheet.
5. Roast  for  20-25  minutes,  or  until  vegetables  are  tender-crisp.
6. To  assemble  bowls,  divide  quinoa  among  bowls.  Top  with  roasted  vegetables  and  chopped  fresh  parsley.
7. Serve  immediately  with  lemon  wedges.

Ingredients:

• 1  cup  (2  sticks)  unsalted  butter,  softened
• 3/4  cup  granulated  sugar
• 3/4  cup  packed  light  brown  sugar
• 2  large  eggs
• 1  teaspoon  vanilla  extract
• 2  1/4  cups  all-purpose  flour
• 1  teaspoon  baking  soda
• 1  teaspoon  salt
• 1  cup  semisweet  chocolate  chips

Instructions:

1. Preheat  oven  to  375  degrees  F  (190  degrees  C).
2. In  a  large  bowl,  cream  together  butter  and  sugars  until  light  and  fluffy.
3. Beat  in  eggs  one  at  a  time,  then  stir  in  vanilla.
4. In  a  separate  bowl,  whisk  together  flour,  baking  soda,  and  salt.
5. Gradually  add  dry  ingredients  to  wet  ingredients,  mixing  until  just  combined.
6. Stir  in  chocolate  chips.
7. Drop  by  rounded  tablespoons  onto  ungreased  baking  sheets.
8. Bake  for  9-11  minutes,  or  until  edges  are  golden  brown.
9. Let  cool  on  baking  sheets  for  a  few  minutes  before  transferring  to  a  wire  rack  to  cool  completely.

Ingredients:

• 4  cups  sliced  fresh  or  frozen  fruit  (such  as  berries,  peaches,  or  apples)
• 1/2  cup  granulated  sugar
• 2  tablespoons  cornstarch
• 1/4  teaspoon  salt
• 1  cup  all-purpose  flour
• 1/2  cup  granulated  sugar
• 1/2  cup  packed  light  brown  sugar
• 1/2  teaspoon  ground  cinnamon
• 1/2  cup  cold  unsalted  butter,  cut  into  small  pieces

Instructions:

1. Preheat  oven  to  375  degrees  F  (190  degrees  C).
2. In  a  large  bowl,  combine  fruit,  1/2  cup  granulated  sugar,  cornstarch,  and  salt.
3. Pour  fruit  mixture  into  a  greased  9×13  inch  baking  dish.
4. In  a  separate  bowl,  combine  flour,  1/2  cup  granulated  sugar,  brown  sugar,  and  cinnamon.
5. Cut  in  butter  with  a  pastry  blender  or  your  fingers  until  mixture  resembles  coarse  crumbs.
6. Sprinkle  crumble  evenly  over  fruit  mixture.
7. Bake  for  30-40  minutes,  or  until  crumble  is  golden  brown  and  fruit  is  bubbly.
8. Serve  warm  with  vanilla  ice  cream  or  whipped  cream.

Ingredients:

• 1  cup  heavy  whipping  cream
• 1  (3.5-ounce)  package  instant  chocolate  pudding  mix
• 1/2  cup  milk
• 1/4  cup  chocolate  chips

Instructions:

1. In  a  large  bowl,  beat  whipping  cream  until  stiff  peaks  form.
2. In  a  separate  bowl,  whisk  together  pudding  mix  and  milk  according  to  package  directions.
3. Fold  pudding  mixture  into  whipped  cream  until  just  combined.
4. Stir  in  chocolate  chips.
5. Divide  mousse  among  individual  serving  bowls.
6. Chill  for  at  least  2  hours  before  serving.