Dinner

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 4

Easy skillet vegetable with tender pieces of zucchini and yellow squash in a delectable creamy cheese sauce. This instantly become a family favorite!

I love this easy recipe. It’s crazy simple and mouthwatering! The veggies are baked in cream and cheese. Also, the garlic adds depth to this already amazing side dish. This dish will make you love summer squash!

We can already feel the heat of summer! And nothing beats a delicious summer dish loaded with tons of fresh zucchini and yellow squash. And this comes together in minutes! Bonus, both squashes are a wonderful source of nutrients that our bodies need!

INGREDIENTS

2 large cloves garlic, minced
2 tbsp butter
1/2 onion, thinly sliced
1 small yellow squash, sliced in rounds 1/8 to 1/4 inch thick
1 small zucchini, sliced in rounds 1/8 to 1/4 inch thick
1 c. shredded smoked Gouda
1/2 c. heavy cream
1/4 c. grated Parmesan

HOW TO MAKE ZUCCHINI AND YELLOW SQUASH AU GRATIN

Step 1: Prepare the oven. Preheat it to 450 degrees.

Step 2: In an oven-proof skillet, melt the butter on medium heat. Once the butter has melted, add the onion and cook for about 5 minutes until the edges begin to brown. Toss in the garlic and continue to cook for a minute more.

Step 3: Pour in the cream and let it simmer until bubbly and beginning to thicken.

Step 4: Gradually whisk in the Parmesan, then add the zucchini and yellow squash. Cook for additional 4 to 5 minutes.

Step 5: On top, sprinkle the smoked Gouda. Place in the preheated oven and bake for about 15 to 20 minutes or until the cheese is golden brown.

NOTE:

I used smaller zucchini. If using bigger zucchini, double the cream and Parmesan. Also, keep in mind that they require extra simmering and/or baking time.

Nutrition Facts:

Amount Per Serving: Calories 247 Total Fat 20.2g 26% Cholesterol 52.5mg 17% Sodium 215.2mg 9% Total Carbohydrate 11.1g 4% Sugars 2.4g Protein 6.5g 13% Vitamin A20% Vitamin C12%

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Prep Time: 15 mins | Cook Time: 30 mins | Refrigerate meatball mix: 15 mins | Total Time: 1 hr | Servings: 6

Meatballs just got a fun, delicious Thai twist! Thanks to ginger, garlic, and red curry paste. Then, these light and fluffy meatballs are tossed and covered in a delightful Thai coconut milk sauce.

Ingredients

Thai Meatballs:

3 cloves, pressed garlic
1 lb. ground chicken or turkey
1 egg
½ c. minced green onion
1 tbsp soy sauce or fish sauce
1 c. Panko
1 tbsp red curry paste
1 ½ tbsp grated ginger or ginger paste
1 tsp freshly ground black pepper
1 tsp kosher salt

Coconut Curry Sauce:

½ red bell pepper, sliced
½ yellow onion, sliced
1 tbsp fish sauce or soy sauce
1 tbsp red curry paste
1 13.5-oz. cans of unsweetened coconut milk
1 tbsp canola oil
2 tbsp brown sugar
chopped cilantro, for garnish
1 tbsp ginger

How to make Thai Turkey Meatballs In Coconut Curry Sauce

Baked Turkey Meatballs:

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using cooking spray, grease a baking sheet, and set aside.

Step 2: Place the ground turkey or chicken in a large bowl. Mix the turkey/chicken with egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Using a whisk, break the egg yolk and gently fold everything together. Using your damp hands, knead and mix the ingredients until blended. Tent and place in the fridge for at least 15 minutes or up to overnight.

Step 3: Into 1-inch balls, form the meatballs using a small scoop. On a cutting board, place the meatballs. Between your palms, lightly shape the meatballs and put them on the baking sheet, evenly spacing them out.

Step 4: Place in the preheated oven and bake for about 5 to 10 minutes.

Step 5: Take the meatballs out of the oven and add them to the coconut curry sauce.

Curry Coconut Sauce:

Step 6: Heat the oil in a large skillet over medium-high heat. Once hot, add the onions and red bell pepper. Cook for about 3 to 4 minutes, stirring occasionally. Then, add the ginger along with the red curry paste. Stir and continue to cook for 2 to 3 minutes more, stirring often, until the veggies have softened and the mixture is aromatic.

Step 7: Pour in the coconut milk. Add the brown sugar along with the fish sauce or sou sauce. Stir well and continue to cook for additional 5 minutes before adding the meatballs. Cook for 5 minutes more, stirring often. If needed, season with salt and more fish sauce or soy sauce.

Step 8: Before serving, sprinkle with some chopped cilantro leaves. Enjoy the meatballs over noodles or rice.

Nutrition Facts:

Calories: 351 kcal | Carbohydrates: 19g | Protein: 23g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 69mg | Sodium: 995mg | Potassium: 521mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1240IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 3mg

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Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Yield: 6 sandwiches

These are hands-down the best sandwich I have made! They are filled with ground beef with comeback sauce and melty Swiss cheese. The sauce is made with just a few simple ingredients (mayonnaise, Catalina dressing, ketchup, spicy brown mustard, and sugar) and takes this sandwich to heights!

Manna Sandwiches are a repeat at my house. This is just a wonderful sandwich, and I love serving this with chips, fries, pasta salad, and fruit salad. And the sauce is excellent to use on chicken fingers, fried pickles, fries, and burgers. You have to give these Mana Sandwiches a try super soon! These will blow you away!

Ingredients

Sauce:

¼ c. Catalina or French dressing
2½ tablespoons ketchup
½ c. mayonnaise
2 tablespoons sugar
2 tablespoons spicy brown mustard

Sandwiches:

2 tablespoons dried minced onion
2½ pounds ground chuck
2 tablespoons water
1 tablespoon dried parsley
¼ pound Swiss cheese slices
¼ c. soy sauce
6 (6-inch) hoagie rolls
1½ teaspoons dried basil
½ teaspoons garlic powder

HOW TO MAKE MANNA SANDWICHES

Step 1: In a bowl, whisk the sauce ingredients and set aside.

Step 2: Cook the ground beef in a large skillet until brown. Drain the grease. Then, add the onion along with the water, soy sauce, parsley, basil, and garlic powder. Allow the mixture to simmer for about 10 minutes or until the liquid has evaporated.

Step 3: Cut the hoagie rolls, then slather them with the sauce. On top, place the cheese.

Step 4: Broil for about a minute or two until the cheese has melted.

Step 5: Between the buns, divide the ground beef. Serve and enjoy!

Notes:

Feel free to prepare the sauce ahead of time and keep it in the fridge until ready to serve. You can store the sauce in the fridge for up to 1 week.

If desired, you can substitute ground beef with ground turkey.

Prepare the meat filling in advance and simply reheat it when ready to assemble the sandwiches.

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Servings: 4

Super easy and quick to make. This Thai Basil Chicken, aka Gai Pad Krapow, is a delicious dinner option that will not break the bank. It can be made with ground chicken or ground turkey. If using boneless and skinless chicken breasts or thighs, simply slice them into bite-size pieces.

Ingredients

Sauce:

2 tbsp oyster sauce
1 tbsp fish sauce
3 tbsp sweet soy sauce
1/4 tsp ground black pepper
1/4 c. chicken broth

Stir Fry:

1 lb. ground chicken
2 tbsp vegetable, canola, or peanut oil
1 – 2 Thai or serrano chiles, seeded and thinly sliced
4 garlic cloves, finely chopped or minced
1 c. Thai basil leaves – stems removed, loosely packed
1 small red onion, sliced
1 red bell pepper, sliced

How to make Thai Basil Chicken

Step 1: Whisk the sauce ingredients in a small bowl. Set aside.

Step 2: In a large skillet or wok, heat the oil over high heat. Once hot, add the garlic and chiles. Cook while stirring for about 20 seconds. Then, add the ground chicken and continue to cook for another 3 to 4 minutes, breaking the meat into chunks. At this point, you want to get some texture to the meat without breaking them up too much. Drain the excess grease once done.

Step 3: Next, add the onions along with the red bell peppers. Stir fry for a minute before whisking in the sauce. Cook until the sauce has thickened, stirring constantly. This takes another 2 minutes.

Step 4: Add the basil, stir, and cook until wilted and the chicken is completely cooked.

Tips:

You can substitute sweet soy sauce with a mixture of 3 tbsp regular, low sodium, or lite soy sauce and a pinch of brown or granulated sugar.

Use regular basil (Italian basil) if you cannot find Thai Holy Basil or sweet basil (aka Thai basil).

Feel free to chop the basil or add the whole leaves.

Before serving, you can garnish with some fresh basil leaves if desired.

Nutrition Facts:

Calories: 311kcal (16%) Carbohydrates: 20g (7%) Protein: 21g (42%) Fat: 16g (25%) Saturated Fat: 8g (50%) Cholesterol: 98mg (33%) Sodium: 967mg (42%) Potassium: 749mg (21%) Fiber: 1g (4%) Sugar: 13g (14%) Vitamin A: 1275IU (26%) Vitamin C: 48.5mg (59%) Calcium: 32mg (3%) Iron: 1.4mg (8%)

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PREP TIME: 10 MINS | COOK TIME: 10 MINS | TOTAL TIME: 20 MINS | SERVES: 4 PEOPLE

Pan-fried salmon cooked in a delicious honey, orange garlic sauce. If you desire charred and crispy edges, I recommend grilling or broiling the salmon. Serve the salmon drizzled with sauce over rice or noodles. They are also excellent paired with steamed vegetables or with a salad.

INGREDIENTS

4 (6-oz.) skinless salmon fillets, (170 g. each)
1 tbsp olive oil
2 tsp butter
1/4 c. fresh orange juice, (about 1/2 an orange)
4 cloves garlic, crushed or minced
3 tbsp honey
2 tbsp low-sodium soy sauce
1/2 an orange, sliced to serve
salt and cracked black pepper, to taste

HOW TO MAKE CRISPY HONEY ORANGE GLAZED SALMON

Step 1: In a pan or skillet, melt the butter (or oil) on medium-high heat. Once the butter has melted, place the salmon in the pan (skin-side up) and sear for about 3 to 4 minutes. Then, flip and continue to sear the other side for another 2 minutes.

Step 2: Add the orange juice to the pan and let it reduce to half for about a minute. Toss in the garlic and cook for an additional minute.

Step 3: To the sides of the pan, move the salmon. Add the honey along with the soy sauce. Stir them well to blend the flavors.

Step 4: Bring the mixture to a simmer until it has reduced to a nice syrup. It takes about 30 seconds to a minute. To evenly coat the salmon in the sauce, gently move them around.

Step 5: Take the salmon out of the pan once done to your liking.

Step 7: To taste, season with salt and pepper. Over the salmon, drizzle the sauce. Serve over noodles, rice, or with steamed veggies or salad. Enjoy!

NOTE (OPTIONAL):

You can broil or grill the salmon in the last 2 minutes of cooking to get those charred and crispy edges. If broiling, make sure to preheat the broiler.

NUTRITION FACTS:

Calories: 349kcal | Carbohydrates: 14g | Protein: 34g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 108mg | Sodium: 579mg | Potassium: 864mg | Sugar: 13g | Vitamin A: 245IU | Vitamin C: 0.9mg | Calcium: 26mg | Iron: 1.7mg

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Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins | Yield: 8 sandwiches

These South Carolina Bird Dogs are my ultimate go-to sandwich! Nothing beats a warm hot dog bun stuffed with chicken fingers, bacon, cheese, and honey mustard. These bad boys are not only amazing to serve for tailgating but also make an awesome quick lunch and dinner. And these South Carolina Bird Dogs are always a huge hit at parties!

Before the game day, assemble these South Carolina Bird Dogs and simply warm them on the grill. I am pretty sure that you will love these bird dogs. They are seriously easy to make. You can even assemble them in the parking lot! And the only thing you need is a kitchen blow torch to melt the cheese and of course, heat the chicken and bun. Or assemble them ahead, then wrap them in foil. When ready to serve, toss them on the grill to heat them. Easy peasy!

To make these bird dogs, you only need slices of cooked bacon, cooked chicken fingers, cheese, hot dog buns, and honey mustard dressing. Assemble these anywhere and the rest is history!

Bird dogs are a big thing in South Carolina. They are truthfully super famous! These bird dogs are the easiest sandwiches you can ever make. And they are delicious!

Ingredients

8 slices of cooked bacon
8 breaded chicken fingers cooked
8 hot dog buns
1 c. shredded cheddar cheese
½ c. honey mustard dressing

HOW TO MAKE SOUTH CAROLINA BIRD DOGS

Step 1: Chop the chicken finger for each Bird Dog, then place it in each hot dog bun.

Step 2: On top, place a slice of crumbled bacon, then chicken and 2 tbsp cheese.

Step 3: Using a kitchen blow torch or under the broiler, melt the cheese.

Step 4: Before serving, top, the bird dogs with 1 tablespoon of honey mustard dressing. Enjoy!

Note:

For this recipe, my favorite to use is Martin’s Potato Rolls.

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PREP TIME: 20 mins | COOK TIME: 2 hrs 30 mins | TOTAL TIME: 2 hrs 50 mins | YIELD: 10 servings

A total crowd-pleaser! This crock pot baked Ziti is super easy to make and one of the best penne dinners you can make for your family!

You got to love every bite of this baked penne. This has delicious layers of pasta and cheese and bites of fresh ricotta and basil. Serve this with garlic bread to soak up all the mouthwatering flavors!

Ingredients

2 eggs
2 (25 oz.) jars of pasta sauce
15 ounces ricotta cheese
⅓ c. freshly chopped basil
15 ounces tomato sauce
1 lb. UNCOOKED penne pasta
1 c. shredded mozzarella cheese
2 c. of freshly grated Parmesan cheese

How to make Crock Pot Baked Ziti

Step 1: In a bowl, place the ricotta, eggs, and basil. Mix well until combined.

Step 2: Whisk both jars of pasta sauce and tomato sauce in a large bowl.

Step 3: Next, grate the Parmesan cheese and set aside.

Step 4: Into the bottom of a greased 6-quart slow cooker, add 2 1/2 c of the pasta sauce. Top with 1/3 of the uncooked penne, then top half with ricotta mixture, evenly spreading them out. Then, sprinkle with 1 cup of Parmesan cheese.

Step 5: On top, add another layer of the sauce mixture, then uncooked penne and dots of the rest of the ricotta, spreading it out.

Step 6: Over the last layer, sprinkle the rest of the Parmesan cheese, followed by another layer of the uncooked penne and sauce mixture.

Step 7: Cover the slow cooker and set it to cook for 2 to 3 hours on high until the pasta is al dente.

Step 8: Add the mozzarella cheese on top during the last couple minutes of cooking and let it melt.

Step 9: When ready, serve the Baked Ziti by itself or topped with red pepper flakes and serve with garlic bread.

Nutrition Facts:

YIELD: 10 SERVING SIZE: 1
Amount Per Serving: CALORIES: 278 TOTAL FAT: 13g SATURATED FAT: 7g TRANS FAT: 0g UNSATURATED FAT: 4g CHOLESTEROL: 73mg SODIUM: 803mg CARBOHYDRATES: 23g FIBER: 2g SUGAR: 3g PROTEIN: 18g

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PREP TIME: 10 mins | COOK TIME: 5 hrs | TOTAL TIME: 5 hrs 30 mins | SERVINGS: 6 servings (8 cups)

This is the ultimate Beef Stroganoff! Easily make this from scratch in your slow cooker and enjoy a rich, very comforting classic dish.

Ingredients

16 oz. cremini baby Bella mushrooms, sliced
1 1/2 lbs. boneless sirloin steak, cut into thin (1/2-inch-thick) 2×1-inch strips
1 tsp dried dill weed
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 c. low-sodium beef broth, divided
1 c. plain whole milk Greek yogurt does not use nonfat or it will curdle
3 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1/4 c. cornstarch
8 oz. whole wheat, egg noodles penne, rotini, or similar noodles work well also
Fresh parsley or thyme is optional for serving
1 tsp kosher salt
1/2 tsp ground black pepper

How to make Slow Cooker Beef Stroganoff

Step 1: Using a nonstick spray, grease the bottom of a 6-quart or larger slow cooker. To the slow cooker, add the sirloin and sprinkle it with salt, dill, black pepper, garlic powder, and onion powder. Toss well to coat the meat.

Step 2: Then, add the mushrooms along with a cup of beef broth, Worcestershire, and Dijon. Place the lid on and set it to cook for 2 to 3 hours on high to 5 to 7 hours on low or until the beef is completely cooked and tender. If desired, you can add the mushrooms until about halfway through the cooking time if you prefer firmer mushrooms.

Step 3: To make the slurry, whisk the cornstarch with the rest of the half c. broth. Stir this into a slow cooker. Replace the lid and continue to cook for another 20 minutes on high. Then, gently stir in the Greek yogurt. Cover again and cook for 10 minutes more on high.

Step 4: Following the package directions, cook the noodles. Drain when done and toss the cooked noodles into the slow cooker. Alternatively, you can pile the noodles into bowls. On top, ladle the stroganoff. Serve right away. If desired, garnish with some parsley or fresh thyme. Enjoy!

Notes:

In the fridge, store any leftovers for up to 2 days. If you want to keep it longer, separately store the stroganoff sauce and pasta for up to 4 days.

If using ground beef instead of sirloin: Heat 1 tbsp oil in a large skillet on medium heat. Then, add the ground beef and sprinkle it with the seasonings. Cook until the meat is completely cooked, breaking the meat into pieces as it cooks. When done, drain the excess fat and discard. To the crockpot, transfer the ground beef and proceed with the recipe.

Nutrition Facts:

SERVING: 1(of 6), CALORIES: 369 kcal CARBOHYDRATES: 39g PROTEIN: 37g FAT: 7g SATURATED FAT: 2g CHOLESTEROL: 103mg POTASSIUM: 1054mg FIBER: 2g SUGAR: 4g VITAMIN A: 33IU VITAMIN C: 1mg CALCIUM: 107mg IRON: 3mg

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Prep time: 15 MINS | Cook time: 5 HRS 30 MINS | Total time: 5 HRS 45 MINS | Servings: 10

Very comforting and the perfect soup recipe with tender veggies, pillowy gnocchi, and a velvety broth. It’s an easy recipe made in a crockpot or slow cooker.

Ingredients

1 small onion chopped
3-4 medium carrots, peeled and chopped
1 pound boneless, skinless chicken breasts
1-2 stalks of celery, chopped
2 tsp dried basil
2 tsp Italian seasoning
4 c. chicken broth
4 cloves garlic, minced
2 tbsp cornstarch
2 tbsp cold water
2 12-oz. cans of evaporated milk
1 tsp salt
10-12 cranks of freshly ground black pepper
3 c. fresh baby spinach
4 slices cooked bacon optional, to serve
1 lb. potato gnocchi the shelf-stable kind – or use mini if desired

How to make Creamy Crockpot Chicken Gnocchi Soup

Step 1: In a large crockpot or slow cooker, place the raw chicken, chopped onion, carrots, celery, minced garlic, basil, Italian seasoning, salt, and pepper. On top, pour the chicken stock or broth. Cover with the lid and set to cook for 6 to 8 hours on low or 4 to 5 hours on high.

Step 2: Once done and while the crockpot is still on, shred the chicken directly in the pot or transfer the chicken to a cutting board before shredding. Return the shredded chicken to the crockpot.

Step 3: To make a thick slurry, whisk the cornstarch and cold water in a small bowl or liquid measuring cup. Add this to the crockpot, followed by both the cans of evaporated milk and gnocchi. Stir well. Replace the lid and cook for additional 20 to 30 minutes. At this point, the soup should be a little thickened, and the gnocchi is tender.

Step 4: Stir in the spinach just before serving and let it cook for 2 to 3 minutes until wilted. To taste, season with more salt and pepper.

Step 5: Garnish the soup with crumbled cooked bacon or fresh herbs before serving. Enjoy!

Notes:

To make the slurry, use cold water.

Increase the amount of cornstarch and water to 3 tbsp each if you prefer a thicker soup, then cook the soup longer after adding the milk and gnocchi, covered or uncovered.

Add water or extra broth (1/4 c. at a time) if the soup becomes too thick, stirring well.

Nutrition Facts:

Serving: 1cup, calories: 273 kcal, carbohydrates: 30g, Protein: 20g, fat: 9g, saturated fat: 4g, Cholesterol: 52mg, Sodium: 616mg, potassium: 625mg, fiber: 2g, sugar: 8g, vitamin a: 4090iu, vitamin c: 7mg, calcium: 228mg, iron: 3mg

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