Dinner Recipes/ Pasta Recipes

Easy Spinach & Ricotta Stuffed Shells

Jumbo ricotta stuffed shells with creamy and delicious mozzarella and spinach make the most amazing and quick weeknight dinner. It’s so easy and ready in just 30 minutes and is completely vegetarian!

Easy Spinach & Ricotta Stuffed Shells

This is a pasta bake pure and simple. Tender pasta shells stuffed with ricotta cheese, parmesan cheese, mozzarella cheese, spinach, onions and garlic. They are delicious, full of flavor and comforting. Perfect for your hectic week!

How To Make Ricotta Stuffed Shells in 30 Minutes

Boil pasta shells and drain. Until al dente according to package directions
Mix the ricotta and spinach in a bowl with salt, pepper and a pinch of nutmeg. Make sure that you season the ricotta to your own taste. Ricotta is kinda bland and needs some help, so lend it a hand with some salt and pepper.
Make the sauce. Simmer a jar of passata with some onions and garlic. Add in some oregano, thyme and rosemary.
Stuff the shells, snuggle them into the sauce and bake the whole dish over with cheese!

Easy Spinach & Ricotta Stuffed Shells

You can freeze stuffed pasta shells in an airtight container in the refrigerator for up to 4 days. Just make sure that you wrap and cover them tightly with a layer of cling film then a layer of foil. That helps protect everything from the freezer burn.

Easy Spinach & Ricotta Stuffed Shells

Jumbo ricotta stuffed shells with creamy and delicious mozzarella and spinach make the most amazing and quick weeknight dinner. It’s so easy and ready in just 30 minutes and is completely vegetarian!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Italian
Servings 8
Calories 255 kcal

Ingredients
  

  • 20 large pasta shells
  • 1 ½ cups low fat ricotta
  • 10 oz frozen spinach thawed excess water squeezed out
  • pinch of nutmeg
  • 2 cups grated mozzarella
  • Salt to taste

For the sauce

  • 2 cloves garlic grated
  • 1 onion chopped
  • 1 tablespoon dried oregano
  • 2 cups passata or any think tomato sauce
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme

Instructions
 

  • Cook the pasta in plenty of salted boiling water according to the package instructions. Drain and reserve.
  • To make the ricotta filling, place the ricotta, spinach nutmeg and salt and pepper in a medium boil and stir to combine with a fork. Stuff this mixture into the drained and cool shells. There should be enough filling for about 1 tablespoon of mixture per shell.
  • To make the sauce, sweat the onions and garlic in a large pot and cook until the onions and garlic are soft and fragrant. Add the dried herbs and the passata or tomatoes and simmer for about 10 minutes. Place the sauce in the bottom of a pan and layer the stuffed shells over top. Generously sprinkle the cheese over the shells and bake until the whole dish is hot and the cheese is turning golden and starting to bubble.
Dinner Recipes/ Healthy Recipes/ Pasta Recipes

Lighter Spinach Alfredo Pasta

This amazing Spinach Alfredo Pasta is so creamy and rich, yet never heavy. This recipe is easy and satisfying comfort food for the whole family.

Lighter Spinach Alfredo Pasta

When you got yourself a hectic day and need a little comfort food, this lightER Spinach Alfredo Pasta is perfect. This is basically pasta with butter, Parmesan, and salt and pepper, but with more whoooole lot of heavy cream.

Well, not exactly heavy cream, swapped the heavy cream for whole milk, reduced the butter by a lot, and used a little cream cheese to help thicken and stabilize the sauce. So, it’s no longer technically an alfredo, but it’s close enough for me to pretend and feel like I’m eating something super indulgent.

Lighter Spinach Alfredo Pasta

This Lighter Spinach Alfredo Pasta is definitely better when fresh, so if you’re cooking for one or two consider cutting the recipe in half. Luckily, this one is super easy to scale up or down. Just change the number of servings in the “servings” box on the recipe card below and the ingredients will auto-adjust.

For the veggie, you can use frozen spinach if necessary, just keep in mind that the texture will not be as nice as the fresh spinach. To use frozen spinach, thaw it completely, then squeeze out as much extra moisture as possible (or else it may turn your sauce green). Add the squeezed frozen spinach at the same point the fresh spinach is added in the recipe below.

Lighter Spinach Alfredo Pasta

This amazing Spinach Alfredo Pasta is so creamy and rich, yet never heavy. This recipe is easy and satisfying comfort food for the whole family.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 1

Ingredients
  

  • 12 oz. penne pasta
  • 2 cloves garlic minced
  • ¾ cup grated Parmesan
  • 2 Tbsp butter
  • 6 oz. cream cheese
  • 2 cups whole milk
  • 4 cups baby spinach
  • ¼ tsp salt
  • Freshly cracked black pepper

Instructions
 

  • Bring a large pot of water to a boil to cook the pasta. Once boiling, add the pasta and cook until al dente. Drain the pasta in a colander.
  • While the pasta is cooking, prepare the sauce. Add the butter and minced garlic to a deep skillet or pot and sauté over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant, but not brown.
  • Turn the heat down to medium-low. Add the milk to the skillet along with the cream cheese (cut into chunks). Heat the milk and cream cheese while whisking, until the cream cheese has fully melted into the milk.
  • Whisk in the grated Parmesan cheese and continue to whisk as the sauce comes up to a gentle simmer. When it reaches a simmer, the sauce will thicken. Turn the heat down to low to keep the sauce warm. Season the sauce with 1/4 tsp salt and a generous amount of freshly cracked pepper.
  • Add the fresh spinach to the sauce and stir it in until it has wilted and become limp.
  • Finally, add the cooked and drained pasta to the spinach alfredo sauce and stir to combine. Serve immediately.
Dinner Recipes/ Pasta Recipes

Ravioli With Sauteed Asparagus and Walnuts

This is an easy ravioli dish with ravioli from your grocer’s refrigerated aisle topped with sautéed asparagus and walnuts tossed in a light and flavorful butter lemon sauce. A quick and delicious dinner that only takes 15 minutes to make.

Ravioli With Sauteed Asparagus and Walnuts

Fresh store bought ravioli is cooked and then tossed with asparagus that has been sautéed in a simple butter and lemon sauce. A little bit of grated parmesan cheese, minced parsley and crunchy walnuts are added at the end. This ravioli with sautéed asparagus and walnuts is full of flavor, quick to make and you can have dinner on the table in 15 minutes.

How To Make Ravioli With Sauteed Asparagus and Walnuts

You can use whatever fresh ravioli you like for this dish – cheese, mushroom, spinach are all good choices. But I preferebly use cheese ravioli.
For the asparagus use thinner asparagus. If you use thick asparagus, you will need to test for doneness. Thicker asparagus will take longer to cook.

Ravioli With Sauteed Asparagus and Walnuts

First, prep all your ingredients before you begin. This is a super fast dish to put together so have everything prepped and ready to go before you start cooking. It takes no time to do the prep work so chop the asparagus and parsley and measure out your ingredients while you’re waiting for the water to boil.
Cook your ravioli as per the package instructions. Drain and add to a large bowl when done.
Melt butter in a large sauté pan and add the asparagus. Cover with a lid and cook for 4 to 5 minutes. Then add the lemon juice to the asparagus in the pan.
Add the asparagus and lemon butter sauce to the bowl with the cooked ravioli. Next, add the walnuts, parmesan cheese and parsley. Gently toss to combine and you’re ready to serve.

 

The sauce is really simple to make – it’s light and lemony and you make it in the pan while you sauté the asparagus. It’s not a heavy, greasy sauce – it just lightly coats the ravioli and asparagus.

Ravioli With Sauteed Asparagus and Walnuts

This is an easy ravioli dish with ravioli from your grocer's refrigerated aisle topped with sautéed asparagus and walnuts tossed in a light and flavorful butter lemon sauce. A quick and delicious dinner that only takes 15 minutes to make.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 2

Ingredients
  

  • 1-8 oz package of fresh cheese ravioli
  • ½ lb of asparagus – snap off the tough ends – chop asparagus into thirds or smaller.
  • 2 tbs butter
  • 1 half lemon – about 2 tablespoons
  • ¼ cup walnut pieces
  • 6 twists of pepper
  • 2 tbs minced parsley
  • 2 tbs grated parmesan plus some to serve at the table.

Instructions
 

  • Bring a large pot of water to a boil.
  • While waiting for the water to boil, chop your asparagus into thirds (snap off tough white ends and discard). Mince parsley, squeeze lemon and measure out walnuts and butter.
  • In a large saute pan with a lid, melt 2 tbs of butter over medium heat until frothy. Add chopped asparagus to the pan, stir slightly to coat the asparagus with butter and cover the pan with a lid. The asparagus should be slightly damp when adding it to the pan. The pan should only be on medium heat so you don’t burn the butter or the asparagus. Cook for 4 to 5 minutes – depending on thickness of asparagus.
  • While asparagus is cooking, add ravioli to boiling water and cook as per the package instructions – my package said 4 minutes. Drain when done and add to a bowl.
  • Add the lemon juice and black pepper to the asparagus in the pan and turn the heat to high. Cook and stir the asparagus and butter with the lemon juice for 30 seconds to create a light butter lemon sauce. Remove from heat.
  • Add the asparagus and butter lemon sauce to the cooked ravioli in the bowl. There will not be a lot of sauce – you just want enough to lightly coat the ravioli. Make sure to scrape out the saute pan.
  • Add walnuts, parsley and 2 tbs parmesan cheese – toss gently to combine.
Breakfast Recipes

Twice-Baked Breakfast Potatoes

Leftover baked potatoes were the inspiration for this delicious meal. The bacon and sausage combo make it a hearty breakfast dish, but it’s a filling lunch or dinner as well. They are hearty and suuuper delicious!

Twice-Baked Breakfast Potatoes

Everyone agree that breakfast is the most important meal of the day! Quality of breakfast is just as important as having breakfast, but with a little bit of planning, you can be serving your little ones (or big ones!) a protein-packed breakfast that will fuel them through the morning.

This twice baked breakfast potatoes recipe is stuffed full of your favorite breakfast and brunch foods; eggs, sausage, mushroom and cheese and then wrapped in bacon. The loaded potato skins are easy to make and baked in the oven. They can be made ahead of time and are perfect for feeding a crowd. Also great as a breakfast for dinner meal.

Twice-Baked Breakfast Potatoes

These dish are perfect for you to start the day. They are so comforting and actually pretty easy to make. You can make them with leftover baked potatoes. You can fill them full of basically anything you want. You can even bake your potatoes off ahead of time (up to 2 days) and fill them and twice bake them, when you’re ready to eat them. They’re also great to make if you’re feeding a crowd because you can bake a bunch of them off at a time.

Twice-Baked Breakfast Potatoes

Leftover baked potatoes were the inspiration for this delicious meal. The bacon and sausage combo make it a hearty breakfast dish, but it's a filling lunch or dinner as well. They are hearty and suuuper delicious!
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 4

Ingredients
  

  • 4 large eggs
  • 2 medium russet potatoes scrubbed and pricked with a fork all over
  • 3 tablespoons heavy cream
  • 2 tablespoons unsalted butter
  • ½ cup shredded cheddar
  • 4 rashers cooked bacon
  • thinly sliced chives
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400˚F.
  • Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
  • Remove and allow potatoes to cool for about 15 minutes.
  • Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
  • Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
  • Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on).
  • Add 1 rasher bacon to each half and top with a raw egg.
  • Place potatoes onto a baking sheet and return to the oven.
  • Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny.
  • Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.
Dinner Recipes

Easy Beef and Broccoli Ramen Stir Fry

This easy stir fry is a one-pot dinner twist on the classic Chinese takeout beef and broccoli dish. One complete filling meal and it’s on the table in less than 30 minutes!

Beef and Broccoli Ramen Stir Fry

How to Prep Beef for Stir Fry

To prepare the beef for cooking, I recommend trimming off any large pieces of fat from the steak and then slicing it into about 1/4-inch thick strips. Some steaks will have a grain to them, and if yours does, you should slice against the grain, which will lead to a more tender finished steak. Don’t use roast cuts such as chuck roast or round roast, or something like skirt steak, which can be tough if not cooked correctly.

Which Ramen Noodles to Use for Stir Fry

I use cheap soba noodles for this stir fry. Nothing fancy,but you can use a wide range of noodles for this dish. Just discarded the seasoning packet. Don’t worry, the homemade sauce is way much better!

How to Make the Stir Fry Sauce

This sauce has a fair number of ingredients in it, but they are all doing something. The soy sauce and sesame oil give a savory umami taste; the honey and hoisin sauce bring some sweetness to it, and the garlic and ginger add a bright aromatic flavor.

Beef and Broccoli Ramen Stir Fry

The recipe makes a lot of sauce. I like this recipe to be pretty saucy, like you would get from a Chinese takeout box. But if you are worried it’s too much sauce, start by adding half of it to the stir fry and then taste. Add more if you think it needs more. If you do have leftover sauce, it keeps fine in the fridge for a week.

Beef and Broccoli Ramen Stir Fry

This easy stir fry is a one-pot dinner twist on the classic Chinese takeout beef and broccoli dish. One complete filling meal and it's on the table in less than 30 minutes!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6

Ingredients
  

  • 1 pound flank steak thinly sliced across the grain
  • 2 5.6-ounce packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
  • 1 head broccoli cut into florets
  • 1 tablespoon olive oil
  • ½ teaspoon sesame seeds

For the sauce

  • ¾ cup beef broth
  • ¾ cup reduced sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • ¼ cup honey
  • 3 tablespoons brown sugar packed
  • 1 tablespoon sesame oil
  • 4 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon cornstarch
  • 1 teaspoon Sriracha optional

Instructions
 

  • In a medium bowl, whisk together soy sauce, beef broth, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, Sriracha and 1/2 cup water; set aside.
  • In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
  • Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
  • Stir in Yaki-Soba, broccoli and soy sauce mixture until broccoli is tender and the sauce is slightly thickened, about 3-4 minutes.
  • Serve immediately with sesame seeds and sriracha, if desired.
Healthy Recipes/ Salad Recipes/ Vegan Recipes

Orzo Arugula Salad with Lemon Basil Vinaigrette

Delicious, zesty, peppery orzo arugula salad topped with sweet and tangy cranberries, sun-dried red peppers and a homemade lemon basil vinaigrette. It’s a healthy, vegan, refreshing salad to make ahead for midweek lunches or you can even to serve alongside grilled chicken or fish for weeknight dinners.

Orzo Arugula Salad with Lemon Basil Vinaigrette
This salad is perfect for late summer and early fall. It’s got fresh greens and a homemade lemon basil vinaigrette, but also cranberries and toasted almonds. The original, authentic recipe includes pine nuts, not almonds. Pine nuts can be pretty expensive. It also called for a scoop of ricotta which is probably a lot easier to find in most grocery stores, however, if you can find burrata I highly recommend grabbing some!

Burrata is a ball of fresh Italian mozzarella cheese. It is filled with rich, thick cream. It’s perfect in salads or with grilled fruit and vegetables. It also tastes amazing with toasted bread and fresh pesto or bruschetta.

How To Make Orzo Arugula Salad with Lemon Basil Vinaigrette

For this recipe, you’ll want to cook the orzo first. Let it cool and toss with a drizzle of olive oil. Meanwhile, wash the greens, chop the ingredients for the dressing, and toast the almonds. Once everything is ready, toss it in a large mixing bowl, then plate on a large serving platter or on individual salad plates. Add the burrata and drizzle with olive oil, add a crack of black pepper and a pinch of flaky sea salt.

Orzo Arugula Salad with Lemon Basil Vinaigrette

This salad packed with so many textures and flavors and they all work so well together! It’s a fresh, vibrant salad perfect for those last few days of summer and early fall.

Orzo Arugula Salad with Lemon Basil Vinaigrette

Delicious, zesty, peppery orzo arugula salad topped with sweet and tangy cranberries, sun-dried red peppers and a homemade lemon basil vinaigrette. It’s a healthy, vegan, refreshing salad to make ahead for midweek lunches or you can even to serve alongside grilled chicken or fish for weeknight dinners.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2

Ingredients
  

For the orzo:

  • 2 tsp. olive oil
  • 1 c. uncooked orzo

For the salad:

  • 3 tbsp. chopped sun-dried red bell peppers in oil chopped
  • 2 balls burrata or 1/3 c. ricotta cheese
  • 5 oz. baby arugula or baby arugula blend washed and dried
  • 1/4 c. sliced almonds or pine nuts toasted
  • 1/4 c. dried cranberries
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. coarse kosher sea salt

For the dressing:

  • 1/4 c. olive oil
  • 1/4 c. fresh lemon juice + 1 tsp. lemon zest
  • 1 clove garlic
  • 1/2 tsp. dijon mustard
  • half a small shallot
  • 8 basil leaves
  • 1 tsp. sugar
  • 1/4 tsp. coarse kosher sea salt
  • pinch ground black pepper

Instructions
 

  • Set a large saucepan with water over high heat, bring to a boil. Cook orzo according to the package's instructions. Drain, rinse with cold water, then drizzle with olive oil. Set aside.
  • In a large mixing bowl combine arugula, bell peppers, cranberries, nuts, salt, and pepper.
  • In a food processor or blender, combine all ingredients for the dressing, pulse until emulsified.
  • Add cool orzo to greens. Toss with dressing and plate on a large platter or on individual salad plates. Serve with burrata.
Dinner Recipes/ Healthy Recipes/ Vegan Recipes

15 Minutes Sticky Sesame Chickpea

Simple, delicious, flavorful, and full with plant protein, these amazing sesame chickpeas are a vegan chickpea recipe that the whole family will love. Super quick, literally ready in just 15 minutes and are great to meal prep for the week.

15 Minutes Sticky Sesame Chickpea

These chickpeas is perfect if you served it with instant pot rice, steamed broccoli, and scallions or chives to top it all off! It’s also perfect to combined with quinoa, bok choy, sautéed spinach and a sprinkle of sesame seeds on top. You really can’t go wrong. This sesame sauce can also be reused for chicken, salmon, tofu, cauliflower, or any other protein.

You can even add it to my peanut noodles, or sesame noodles with extra veggies of choice. Make it into a stir fry with tons of veggies, rice, quinoa, cauliflower rice, or anything you have on hand.

Chickpeas, also known as garbanzo beans, are naturally gluten free, and so is this whole recipe! Be sure to use tamari (gluten free soy sauce) if you have a gluten intolerance or allergy.

15 Minutes Sticky Sesame Chickpea
How To Make Sesame Chickpeas

Drain and rinse the chickpeas until no bubbles remain. Set them aside as you prepare the rest of the ingredients.

Mince the garlic and add to a saute pan with avocado oil. Saute until the garlic is slightly golden brown and very fragrant.

Whisk together the arrowroot powder and vegetable broth in a bowl and set aside. We’ll be using this in a minute to help thicken the sesame sauce. You can also use chicken stock or water instead.

To the pan with the garlic, add the sesame oil tamari (or soy sauce if not GF), maple syrup, ginger, rice vinegar, and the remaining vegetable broth. Whisk together. Be sure to use a high quality toasted sesame oil. Not all sesame oils are created equal and you want to make sure you have one that is very flavorful!

Re-whisk the arrowroot mixture to make sure no clumps formed at the bottom and add to the saute pan with the rest of the sauce. Whisk together.

Cook over medium/low heat until the mixture starts to bubble.

Once it is bubbling around the edges, give it a quick stir and add in the chickpeas and carefully fold the sauce over the chickpeas until they are well coated.

The sauce will start to thicken, keep stirring so the sauce covers the chickpeas. Let the chickpeas cook until the sauce is nice and thick. The chickpeas will also darken as they absorb the sauce, this is good since it yields major flavor!

After 5 or so minutes or once the sauce is thick, turn off the heat and allow all of the flavors to blend together for an additional 5 minutes.

15 Minutes Sticky Sesame Chickpea

Tips :

  • Once prepared, this vegan chickpea recipe will keep in the fridge for about 5 days. You’ll know it’s gone back when it starts to smell! Beans give off a pretty bad stench in the fridge, so you’ll want to throw them out if they get to this point!
  • To reheat this recipe, add it to a pan with a splash of veggie broth or oil so it gets nice and saucy.

15 Minutes Sticky Sesame Chickpea

Simple, delicious, flavorful, and full with plant protein, these amazing sesame chickpeas are a vegan chickpea recipe that the whole family will love. Super quick, literally ready in just 15 minutes and are great to meal prep for the week.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 2 cans chickpeas
  • 1 tbsp avocado oil or olive oil
  • 3-4 large cloves garlic
  • cup tamari or soy sauce
  • tbsp toasted sesame oil
  • 2 tsp rice vinegar
  • 3 tbsp maple syrup
  • 1 tbsp arrowroot powder
  • ½ tsp ground ginger or 2 tsp fresh grated ginger
  • 4 tbsp vegetable broth or water divided

Instructions
 

  • Drain and rinse the chickpeas and set aside.
  • Mince the garlic and add to a sauté pan with the avocado or olive oil. I suggest using a garlic press so it’s very finely minced and you don’t end up with any large pieces in the sauce.
  • Sauté for a few minutes or until the garlic is very fragrant.
  • In a small bowl combine the arrowroot powder and 2 tbsp of the vegetable broth and mix until no clumps remain. Set aside.
  • To the sauté pan with the garlic, add in the tamari, toasted sesame oil, maple syrup, rice vinegar, ginger, and the additional 2 tbsp of vegetable broth. Whisk together.
  • Add in the arrowroot mixture and stir.
  • When bubbles start to form, add in the chickpeas and stir until they are well coated.
  • Cook on low heat until the sauce becomes thick and sticky, about 5 minutes. stirring occasionally.
  • Remove from the heat and let sit to allow the chickpeas to absorb all of the flavor.
  • Serve with steamed broccoli, quinoa, or my instant pot rice and enjoy!
Cake Recipes/ Dessert Recipes

Cinnamon Banana Bread Muffins

Cinnamon Banana Bread Muffins taste like banana bread in muffin form and filled with cinnamon flavor. They are incredibly delicious, perfectly light and moist. Topped in butter and a sweet cinnamon crumble for the ultimate snack. Banana cinnamon muffins are easy to make from scratch, all you need is one bowl and no mixer needed!

Cinnamon Banana Bread Muffins

A simple muffin recipe can be taken up a notch with just a couple extra steps. These banana muffins do just that with the cinnamon sugar topping. This topping adds a little extra flair to breakfast foods. If you put it on your toast or donuts in the morning, why not to your muffins?

This recipe is great to make with kids. It’s really easy and made with ingredients you can find in your pantry! There is something so comforting about a piece of warm banana bread or banana muffin.. They taste great freshly baked or reheated in the toaster oven.

Cinnamon Banana Bread Muffins

How To Make Banana Bread Muffins

Banana cinnamon muffins call for flour, baking soda, granulated sugar, salt, ground cinnamon, canola or vegetable oil, eggs, vanilla and bananas.

One bowl is all you need and no mixer! Whisk the dry ingredients in one bowl and set aside. In a larger bowl, mix the sugar, vegetable oil, eggs and vanilla with a wire whisk until well combined. Stir in the mashed bananas, then lastly add the dry ingredients and stir just until combined (don’t over mix).

Transfer the batter to a prepared muffin tin lined with paper liners. You can also grease the muffin tin with nonstick spray. Bake at 375 F for 20 minutes. Meanwhile prepare the cinnamon sugar coating.

Cinnamon Banana Bread Muffins

Tips

  • For best banana flavor be sure and use a very ripe banana.
  • The best way to tell if the muffins are done is to use a toothpick and insert it into the top middle of the muffin. If it comes out wet then it’s not done. You want it to come out with moist crumbs. You can also gently touch your finger to the top of the muffin and it should spring back. The muffins should look done, not look like there is some wet batter still on top.

 

Cinnamon Banana Bread Muffins

Cinnamon Banana Bread Muffins taste like banana bread in muffin form and filled with cinnamon flavor. They are incredibly delicious, perfectly light and moist. Topped in butter and a sweet cinnamon crumble for the ultimate snack. Banana cinnamon muffins are easy to make from scratch, all you need is one bowl and no mixer needed!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 12

Ingredients
  

Banana Bread Muffins

  • cup mashed banana about 2 small bananas
  • cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup vegetable or canola oil
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon

Cinnamon & Sugar Topping

  • ½ teaspoon ground cinnamon
  • ¼ cup granulated sugar
  • 3 tablespoons butter melted

Instructions
 

  • Heat oven to 375 degrees. Spray bottoms only of 12 regular-size muffin cups with cooking spray. Or you can also use liners.
  • In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
  • Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
  • Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full.
  • Bake 17 to 21 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top. The tops of the muffins should not look wet (that means they're not fully cooked).
  • Remove muffins from pan to a cooling rack.
  • For the cinnamon & sugar topping : Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate small bowl. Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.
Chicken Recipes/ Dinner Recipes/ Pasta Recipes

The Best Chicken Pasta Of Your Dreams!

Meet the best chicken pasta recipe of your dreams! The incredible Creamy Chicken Alfredo with sun dried tomato, spinach and bacon. You will absolutely love how the seasoned shredded chicken acts like a mop for the alfredo sauce. Easy to make dinner, you’ll have it on the table in just 20 minutes!

The Best Chicken Pasta Of Your Dreams!

This is the best pasta dish you’ll ever have! When you’ve had a great day or even a bad day, this amazing Creamy Chicken Alfredo will make your the best day ever.

This is terrifically quick and easy to make with a nice flow to it. Cook the chicken while the pasta cooking water comes to the boil. Then make the sauce while the pasta is cooking. You’ll have dinner on the table in 20 minutes, and plates mopped clean minutes thereafter. How good is that??!

The Best Chicken Pasta Of Your Dreams!

This is the pasta you make when you need a quick dinner that everyone will devour and this is the pasta that you make just because there are few things in this world that can rival the feeling of complete and utter satisfaction as you slurp down a big bowl of creamy chicken pasta!

The Best Chicken Pasta Of Your Dreams!

Meet the best chicken pasta recipe of your dreams! The incredible Creamy Chicken Alfredo with sun dried tomato, spinach and bacon. You will absolutely love how the seasoned shredded chicken acts like a mop for the alfredo sauce. Easy to make dinner, you'll have it on the table in just 20 minutes!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 30 g / 2 tbsp butter separated
  • 300 g / 10 oz fettuccine
  • 2 chicken breasts cut in half horizontally
  • 2 garlic cloves minced
  • 100 g / 3oz sun dried tomato strips
  • ½ tsp each salt and pepper
  • ½ cup 125ml chicken stock / broth , low sodium
  • ½ cup 125ml dry white wine (sub more chicken broth)
  • ¾ cup 75g parmesan , finely shredded
  • 1 ¼ cups 315ml cream , thickened / heavy
  • 70 g / 2.5oz baby spinach

Serving:

  • 120 g / 4oz bacon cooked and crumbled
  • More parmesan
  • Parsley for garnish (optional)

Instructions
 

  • Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.
  • Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.

Chicken:

  • Sprinkle both sides of chicken with salt and pepper.
  • Melt half the butter in a large skillet over hig heat.
  • Add chicken and cook for 2 minutes on each side until deep golden.
  • Remove chicken onto plate, rest for a few minutes then shred with 2 forks.

Alfredo Sauce:

  • Turn down heat to medium high. In the same skillet, add remaining butter and garlic.
  • Cook garlic for 30 seconds until golden, then add wine.
  • Simmer rapidly, stirring to scrape the brown bits off the bottom of the pan. Once mostly evaporated, add chicken broth, cream, parmesan and sun dried tomato.
  • Simmer on medium for 3 - 5 minutes, stirring leisurely, until it reduces and thickens.

Essential Tossing:

  • Add spinach, chicken and cooked pasta.
  • Toss for 1 1/2 - 2 minutes on the stove, until sauce thickens and coats the pasta strands. Use pasta cooking water if needed if it gets too thick.
  • Serve immediately with parmesan, crumbled bacon and parsley (if desired).
Dinner Recipes/ Soup Recipes

One-Pot Cajun Shrimp Chowder

This Cajun Shrimp Chowder is amazing comfort food at it’s finest! With big juicy shrimp in a potato chowder, it’s the perfect choice for a quick hearty weeknight meal.

 

One-Pot Cajun Shrimp Chowder

How do you make Cajun Shrimp Chowder?

This chowder is incredibly easy to put together. First melt the butter in a large Dutch oven or pot. When the butter is melted, stir in the onion, salt, pepper, garlic powder, thyme, oregano, paprika, cayenne, red pepper flakes, and celery seed. Those combination will develop into each of their unique flavors.

One-Pot Cajun Shrimp Chowder

Stir in the vodka and after that add the chicken broth, milk, cream, brown sugar, bay leaves, and diced potatoes. After the chowder comes to a boil, add the shrimp. The addition of blackened shrimp really put this dish over the top. It gives the chowder that rich seafood flavor that you expect when eating a Cajun dish.

One-Pot Cajun Shrimp Chowder

This Cajun Shrimp Chowder is amazing comfort food at it’s finest! With big juicy shrimp in a potato chowder, it’s the perfect choice for a quick hearty weeknight meal.

Ingredients
  

  • 1 ½ Pounds Shrimp Peeled & Deveined
  • 2 ½ Pounds Red Potatoes Peeled & Diced
  • 1 Tablespoon Butter
  • 2 14.5-oz. Cans Low-Sodium Chicken Broth
  • 1 Medium Sweet Yellow Onion Finely Diced
  • 1 Teaspoon Finely Ground Black Pepper
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Paprika
  • 1 Teaspoon Dried Oregano
  • ¼ to 1 Teaspoon Cayenne Adapt to Your Spice Level
  • ½ Teaspoon Celery Seed
  • ½ Teaspoon Red Pepper Flakes
  • 2 Cups Milk
  • Cup Sweet Tea Vodka
  • 2 Tablespoons Light Brown Sugar
  • 1 Cup Heavy Whipping Cream
  • 2 Bay Leaves

Instructions
 

  • Over medium heat, melt the butter in a large Dutch oven or pot.
  • When the butter is melted, stir in the onion, salt, pepper, garlic powder, thyme, oregano, paprika, cayenne, red pepper flakes, and celery seed. Cook for 5 minutes stirring occasionally.
  • Stir in the vodka and allow to simmer for two minutes.
  • Add the chicken broth, milk, cream, brown sugar, bay leaves, and diced potatoes. Increase the heat to high and bring to a boil, stirring occasionally.
  • When the chowder comes to a boil, lower the heat to medium and continue to cook for 15 minutes, stirring occasionally.
  • Add the shrimp and cook 3 to 5 minutes, or until they are just cooked through.
  • Remove the bay leaves before serving.