Easy recipes

EASY SPINACH & RICOTTA STUFFED SHELLS Giant ricotta stuffed shells with creamy and delicious mozzarella and spinach make the most amazing and quick weeknight dinner. It’s a completely vegetarian dinner that uses only a couple of pantry ingredients and is easy enough for weeknight dinners! Before I go putting all kinds of creative spins on this dinner, let’s get real. This is a pasta bake pure and simple. Which is perfect because this week has been one of my most hectic this year and all I ever really want during times like this is a pasta bake! Who’s with me? I know. Pasta bakes are the unsung hero of the hungry, the tired, everyone in need of comfort and all those of us who want to make it a little fancy, but we also really need to get stuff done, too! That’s where this pasta bake comes in. We’re keeping it low maintenance by making it vegetarian. You can use the arrabbiata sauce if you want to, but a jar of pasta with some tried and true additions...

CREAMY SHRIMP AND ZUCCHINI SKILLET

CREAMY SHRIMP AND ZUCCHINI SKILLET This elegant and scrumptious Creamy Shrimp and Zucchini Skillet is a restaurant-worthy dish, made in 30 minutes. Keto friendly. You need to taste this Creamy Shrimp and Zucchini Skillet. It is outstanding! Simple, colorful, elegant, tasty, and there is almost no clean-up required. Serve it with pasta or over rice. In any case, you won’t be disappointed. ABOUT THE SHRIMPS I always recommend buying wild-caught shrimp. In this recipe, small shrimp work the best because they are roughly the same size as the zucchini pieces, which makes it so easy to serve. If you are using jumbo shrimp, you may want to cut them, or you can leave them as is. THIS SHRIMP AND ZUCCHINI RECIPE IS KETO FRIENDLY ABOUT THE ROASTED PEPPERS You’ll need some roasted red peppers for this recipe. You can use store-bought, jarred roasted peppers, or roast the peppers yourself. Both options work well, so the choice is yours. If you prefer to buy ja...

Santa Fe Chicken Foil Packets

This Chicken Foil Packet is made with a Mexican flair, combining black beans, corn and salsa! Cook on the grill, in the oven or over the campfire for a delicious flavor-packed meal. INGREDIENTS 4 chicken breasts 7-8 oz each 1/2 teaspoon chili powder salt & pepper to taste 15 oz black beans drained & rinsed 2 cup s whole kernel corn 1 cup diced bell peppers any color 3/4 cup salsa or 10 oz Rotel Diced Tomatoes & Green Chilies, drained 1/2 cup shredded Mexican cheese or monterey jack cilantro tomatoes & jalapenos for garnish INSTRUCTIONS Preheat grill to medium-high heat. Place four large pieces of foil on work surface and spray each with cooking spray. Place 1 chicken breast on each piece of foil and season with chili powder, salt & pepper. Divide beans, corn, peppers, and salsa over top of chicken breasts. Fold in the ends to seal each packet. Place packets the grill vegetable side down for ...

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