The Summer has come to an end and school is back in full swing. It’s time to get our routines together and simplify dinnertime with some easy and delicious meals that will have even the pickiest of eaters asking for seconds. Even better, these recipes make great leftovers and are perfect for tomorrow’s lunch. Let’s dig in!
Easy Cheesy Stuffed Shells
I am obsessed with this recipe. It’s a fun take on spaghetti and meatballs all packaged up in a delicious, cheesy shell. If time permits, homemade meatballs and sauce really step this recipe up a notch. This recipe is also a great way to get the kids involved with meal prep! Mangia!
- 24 ounces spaghetti sauce
- 36 frozen fully cooked Italian meatballs, thawed
- 2 cups shredded mozzarella cheese
- Preheat oven to 350°. Cook pasta shells according to package directions; drain and rinse in cold water.
- Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Fill each shell with a meatball; place over sauce. Top with remaining sauce and the cheese.
- Bake, covered, 35 minutes. Uncover; bake 3-5 minutes longer or until bubbly and cheese is melted.
Q Tip: Serve up on our festive Red Bistro Plates!
Green Chili Turkey Burgers
These yummy burgers pack the perfect amount of weeknight spice. Topped off with some creamy avocado and a fresh slice of tomato, these are sure to be a hit!
- 19 oz. pkg ground turkey
- 4 oz. can diced green chiles, drained very well
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 2-3 green onions, sliced
- 2 oz pepper jack cheese, shredded
- 5 hamburger buns
- Sliced avocado (to taste)
- Store bought pico de gallo (to taste)
- Sour cream (to taste)
- Place the ground turkey, green chiles, sliced green onions, shredded pepper jack, cumin, garlic powder, and salt in a large bowl. Mix the ingredients until well combined.
- Divide and shape the mixture into five patties.
- Cook the burgers in a skillet or on a grill pan until they reach an internal temperature of 165 degrees.
- Serve each patty on a bun with a couple slices of avocado, and sprinkle of pico de gallo and a dollop of sour cream. Yummy!
Q Tip: Serve up on our Peony Dinner Plates with some kettle cooked chips!
Lemony Chicken Piccata
- 3 skinless, boneless chicken breast, sliced vertically, pounded
- ⅓ cup all-purpose flour + 1 teaspoon for the sauce
- ½ teaspoon kosher salt and ¼ teaspoon black pepper, or to taste
- 2½ tablespoons butter, divided
- 2 tablespoons olive oil, divided
- ½ cup onion, finely chopped
- 4 garlic cloves, thinly sliced
- ½ cup dry white wine
- 1 cup chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons capers, drained
- 3 tablespoons fresh flat-leaf parsley, chopped
- Heat a skillet to medium-high heat and melt 1 tablespoon of butter and olive oil.
- Season pounded chicken breasts with salt and pepper and dredge chicken breast in the 1/3 cup flour then add chicken to the skillet.
- Cook until chicken is cooked thru (cook time will depend on thickness of chicken). Transfer to a plate and set aside.
- Add the remaining butter and oil to the skillet. Add ½ cup onion and saute until translucent. Add garlic, cook for 1 minute. Pour in ½ cup dry white wine and bring it to the boil. Let it boil until the wine cooks off, about 3 minutes.
- Place 1 teaspoon flour into a small mixing bowl. Add few teaspoons of broth and mix until smooth.
- Stir in flour mixture and remaining chicken broth into the skillet. Bring it to a boil and cook for 3 minutes, stirring constantly. Add 2 tablespoons of lemon juice.
- Return chicken to the skillet, add 2 tablespoons of capers and 3 tablespoons of chopped parsley. Serve warm with pasta, mashed potatoes, or rice pilaf. Bon Appetit!