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Ingredients 2½ cups low sodium chicken broth 1½ cups dry orzo pasta (about 278 grams) 2 cloves garlic (finely minced) ½ teaspoon salt ¼ teaspoon black pepper ⅓ cup cream (any kind - - heavy cream will give richer flavor, light cream will be a bit thinner) ¼ cup shredded Parmesan cheese 2 tablespoons fresh parsley Instructions Combine broth, pasta, garlic, salt and pepper in a medium skillet. Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth). Stir in cream, Parmesan and parsley. Serve.

Ingredients for 2 large tuna melts: 2 thick slices of Italian or French bread 2 tbsp soft butter 6.5 oz jar tuna, drained 1 tbsp minced green onion 1 tsp hot chili sauce or other hot stuff to taste salt and pepper to taste 2 tbsp mayonnaise, or more to taste about 1/3 cup shredded or crumbled fresh moi 1/4 cup shredded sharp cheddar cheese cayenne to taste

Milkshake Strawberry Banana * 2 cups strawberries * 1 banana ripe * 1 ½ cup milk * ½ cup Greek yogurt * Place all the ingredients in a high-speed blender and blend until the texture is smooth and creamy, about 1 minute. * Taste the smoothie, adding more milk if it is too thick or adding a sweetener of choice if it’s not sweet enough for you. Add fresh fruit for garnish, if desired. * Enjoy cold immediately, or store in fridge for up to 24 hours

Baked Elbow Pasta Ingredients * 1 lb elbows pasta, or ziti pasta * 1 lb ground beef, * 1 onion, chopped * 2 garlic cloves, minced * Salt * 1/2 tsp black pepper * 5 cups marinara sauce * 15 oz fresh ricotta * 10 fresh basil leaves * 12 oz mozzarella cheese, shredded, divided * 1 cup grated parmesan cheese, divided Instructions 1. Cook pasta in salted water according to package instructions until just aldente them drain (so not overcook since they will continue to cook in the oven). 2. In a deep pan or dutch oven, over medium-high heat, cook ground beef and onion, breaking up the beef with a spatula, until beef is fully cooked through and onions are softened (5-7 minutes). Add minced garlic, 1 tsp salt, 1/2 tsp pepper and sautee another minute. Add 5 cups marinara, bring to a simmer and continue cooking 5 minutes then turn off the heat. 3. Spread a ladle of meat sauce over the bottom of a 9x13 casserole dish. 4. Into the remaining sauce, add chopped basil and spoon in ricotta. Add cooked pasta and stir just until noodles are coated 
 5. Transfer half of the pasta to the casserole dish. Top with 1/2 of shredded mozzarella and 1/2 grated parmesan. Add remaining pasta and top with remaining mozzarella and parmesan. 6. Bake at 350˚F for 25 minutes. Broil 1-2 minutes to brown the cheese. Let cool 5 minutes then garnish with basil if desired and serve.

BeefStew Casserole INGREDIENTS * 1/2 Lb. Lean Stew Meat, Chopped * 2 Tbsp. All-Purpose Flour * 1 1/2 C. Beef or chicken Broth * 1 tomato, diced * 1/2 Onion, Diced * 1/2 Potato, Diced * 1 Tsp. Salt * 1 Tsp. Pepper * 2 C. Pasta .Cooked to Al Dent INSTRUCTIONS 1. Place the meat into the pot and brown the beef. 2. Add potatoes, onion, garlic, Beef Broth and keep on medium-high heat to bring to a boil. 3. Allow it to boil and cook for about 5 minutes. 4. Cook your pasta 5. Preheat the oven to 350 degrees F. 6. Once done, remove from the heat and stir the noodles into the beef mixture. 7. Transfer it all to a baking dish and Place it in the oven to bake for 35 8. Once done, remove from the oven and serve right away.

Swedish Meatballs Ingredients: Meatballs: 500 g (2lb) beef mince - ideally 20% fat 1 onion - finely chopped 1 clove of garlic - minced 4 tbsp panko breadcrumbs 1 medium egg 5 tbsp (75ml) full-fat milk salt & pepper ¼ tsp allspice 2 tbsp vegetable or olive oil Sauce: 3 tbsp unsalted butter 3 tbsp plain - all-purpose flour 1-2 cup beef stock or chicken stock 120 ml (1/2 cup) double (heavy) cream 2 tsp dark soy sauce 1 tsp Worcestershire sauce 1 tsp Dijon mustard ¼ tsp salt

Creamy Cajun Alfredo pasta with sausage * egg noodles * 2 cup heavy whipping cream * 1 lb smoked sausage, thinly sliced * 1 cup parmesan cheese, grated * 1/2 cup green bell pepper, coarsely chopped * 1/2 cup white onion, coarsely chopped * 1/4 cup fresh parsley, coarsely chopped * 2 tbsp minced garlic * 2 tbsp all-purpose flour * 2 tbsp Cajun seasoning * Salt Instructions 1. Boil the egg noodle pasta according to the instructions and set it to the side when done. 2. Heat a large pan to medium, then add 1 tablespoon of butter or oil . Cook sausage then Add peppers, onion, and cook for 5 minutes. 3. add the minced garlic and flour and stir until it begins to thicken. Add heavy whipping cream, parmesan cheese, Cajun seasoning, black pepper, salt, then stir everything together until well combined. 4. Slightly lower heat and add the cooked pasta to the pot, stirring until noodles are thoroughly blended with the sauce. Bring heat to a simmer and allow the pasta to cook for 5 minutes.

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Creamy Cajun Alfredo pasta with sausage * egg noodles * 2 cup heavy whipping cream * 1 lb smoked sausage, thinly sliced * 1 parmesan cheese, grated * 1/2 cup green pepper, coarsely chopped * 1/2 cup white onion, coarsely chopped * 1/4 cup fresh parsley, coarsely chopped * 2 tbsp minced garlic * 2 tbsp all-purpose flour * 2 tbsp Cajun seasoning * Salt Instructions 1. Boil the egg noodle pasta according to the instructions and set it to the side when done. 2. Heat a large pan to medium, then add 1 tablespoon of butter or oil . Cook sausage then Add peppers, onion, and cook for 5 minutes. 3. add the minced garlic and flour and stir until it begins to thicken. Add heavy whipping cream, parmesan cheese, Cajun seasoning, black pepper, salt, then stir everything together until well combined. 4. Slightly lower heat and add the cooked pasta to the pot, stirring until noodles are thoroughly blended with the sauce. Bring heat to a simmer and allow the pasta to cook for 5 minutes.

CREAMY CHICKEN PENNE Servings: 4 INGREDIENTS 4 slices bacon 2 chicken breasts, sliced or can of chicken Salt & pepper to taste 1 teaspoon basil 1 teaspoon oregano 1 teaspoon paprika 2 cloves garlic, minced 2 cups spinach 4 small tomatoes, diced 1½ cups cream 1 cup shredded parmesan ½ teaspoon red pepper flakes 10 ounces penne, cooked al dente PREPARATION 1. In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, and chop. 2. In the same skillet, cook the chicken with salt, pepper, Italian seasoning, and paprika. 3. Add garlic and cook until soft. 4. Add spinach and tomatoes, and cook until spinach is wilted. 5. Add the cream and parmesan, and bring to a boil. 6. Add the penne and bacon, and stir until fully coated in sauce. Serve with fresh parsley, parmesan, and red pepper flakes if desired. 7. Enjoy!

Chicken orzo soup! How To Make it? * olive oil * butter * yellow onion * carrots * minced garlic * salt and pepper * dried thyme * dried oregano * all-purpose flour * chicken broth * dry orzo pasta * can of chicken (you can also cook a chicken breast yourself, or shred some rotisserie chicken meat) * heavy cream (optional, but so delicious!) To make this soup, heat a pot over medium heat and add in your butter, oil, and veggies and saute for a few minutes until they’re all soft. Next, you’ll add in your garlic, salt, pepper, thyme, and oregano and cook for 1 minute until everything becomes fragrant. Stir in the flour and let it cook until it becomes golden in color, then slowly whisk in chicken broth, being careful to continually whisk so that the flour doesn’t clump up. And when I mean slowly, I really mean slowly, like a couple tablespoons at a time. This will help thicken the soup a bit and keep it from getting clumpy! Enjoy!!