My husband loves Panda Express and this is his favorite out of all their dishes. Why waste money on takeout when you can make it at home? And it’s much more healthier as well.
I’m sure most of you have been to Olive Garden or have at least heard of it. One of the most popular items on their menu is their soup called Zuppa Toscana (roughly translated to Tuscany Soup). Here’s the near-perfect copycat recipe for this wonderful soup!
This dessert is so rich and delicious! And the best part is that it’s very easy to make!
We love fajitas in our house here! What makes this chicken fajitas recipe special is the marinade. It gives the chicken so much flavor and doesn’t dry the chicken out when it’s being seared on the flattop grill or in the cast iron pan.
Cooking potatoes the Hasselback style is definitely one of my favorite ways to enjoy potatoes in general. Hasselback potatoes are easy to make and not complicated at all. There are so many different topping combinations you can add to your Hasselback potato. For this blog post, I’ll be loading it with cheddar cheese, sour cream, chives and BACON! Yes! Glorious yummy bacon!
I *LOVE* broccoli! Everyone in my house loves it. So we do often make food with broccoli in them. I also grow broccoli in my garden. I love these broccoli cheddar bites (mini muffins) because they’re so easy to make! They make a great school lunch for your children. They are also great quick snacks and do great as party appetizers. You can freeze the extras and reheat them in the microwave when you’re hungry.
Want an easy, cheap and filling meal for your family? Look no further.
For the vegetables:
- 3 medium zucchini, cut into half moons
- 2 large red bell peppers, sliced into 1 inch strips
- 1 medium onion, sliced into half moons
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the meatballs:
- 1 pound ground turkey
- 1 large egg
- 2 tablespoons mayonnaise
- 1/2 cup plain bread crumbs
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon salt
- 1/ teaspoon ground black pepper
For the pasta:
- 1 pound of small/medium shaped pasta (example: rotini)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh parsley
- Preheat oven to 425 degrees. Line two baking sheet pans with aluminum foil.
- Mix the vegetables with olive oil and salt. Spread evenly on one baking sheet pan. Roast for 30 minutes in the oven.
- While the vegetables are roasting, mix all ingredients together for the meatballs.
- With wet hands, roll into 1-inch meatballs and place on the second baking sheet, about 1/2-inch apart.
- Bake the meatballs for 20 minutes. You can bake them alongside the vegetables.
- While the meatballs bake, cook pasta according to instructions on the package.
- Drain pasta. Mix pasta with meatballs and vegetables. Add in olive oil, lemon juice and parsley. Mix and serve.