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Make-Ahead Sausage and Veggie Bowls
Make weekday lunch-prep a breeze with this sheet pan sausage and veggie meal while cooking up a pot of rice! This is so versatile; you can use different veggies, or use quinoa instead of rice. You can drizzle with Italian dressing or add some hot sauce. The possibilities are endless! Refrigerate for up to 5 days.
Sheet Pan Blueberry Pancakes
Sheet pan blueberry pancakes are the ultimate breakfast hack for busy mornings or breakfast meal prep. This recipe can easily be customized with your favorite fruit, butter, syrup, or other pancake toppings.
Oven-Baked Chicken and Vegetables in Foil
To make your evening meal go faster, prep these chicken and vegetable packets early in the day and refrigerate until it's time to pop in the oven. This cooking time will yield nicely done chicken and vegetables with a little texture. If you prefer your vegetables softer, use boneless, skinless chicken thighs, and cook about 15 minutes longer. For the summer, this recipe will also adapt to the grill—just be sure to use a grill thermostat for best results.
Spicy Honey-Peanut Baked Chicken Thighs
Marinated in PB2® and hot honey, these chicken thighs will result in a sweet and spicy dish. Great served over rice, noodles, or even potatoes.
Easy Shredded Chicken
The easiest way to make a batch of slow cooker chicken. Works well for any recipe that requires cooked shredded chicken. We love to eat it on sandwiches with BBQ sauce. Use the chicken right away in your favorite recipes. Or, allow chicken to cool and portion into zip-top bags and freeze for up to 2 months.
Backpacking Oatmeal
This backpacking oatmeal recipe is quick to prepare and effortless to cook at camp. I created it for a bike ride from Pittsburgh to Washington, D.C. It makes enough to leave two people feeling very full, and it provides a mix of carbs and protein that's needed for a long day of biking or hiking.
Instant Pot Taco Bowls
This taco-in-a-bowl recipe uses an Instant Pot to pressure cook beef stew meat with taco seasoning, turning it tender and delicious. It makes enough for a week of prepped lunches. Garnish with salsa, sour cream, avocado, and cilantro before serving.
Instant Pot Whole Chicken
This chicken is perfectly tender and juicy. The flavor is subtle so it's a perfect canvas for many dishes or sauces. The vegetables are layered in the bottom of the cooker, creating a "rack" for the chicken, which helps add moisture and flavor.
Greek Chicken Couscous Bowl
A couscous bowl with loads of veggies, lemony chicken, and tzatziki sauce! Can be made ahead of time and re-heated for a healthy work-lunch option too!
Instant Pot Crispy Chicken Carnitas
This Instant Pot crispy chicken carnitas recipe is quick, easy, and perfect for meal-prepping and enjoying for the week! Broiling after pressure cooking makes carnitas crispy. Serve carnitas with tortillas, diced onions, chopped cilantro, sautéed cabbage, lime wedges, and anything else you like!
Stuffed Shells IV
Wonderful stuffed shells - makes two 9x13 pans full! You can also freeze them on a cookie sheet and have them when company shows up!
Polish Gołąbki (Stuffed Cabbage Rolls)
This Polish golabki dish is my grandma's recipe for stuffed cabbage rolls. It is easier to make in large batches since the prep is time-consuming. I double or triple the recipe and bake them in an electric roasting pan. I freeze any extras, and when they come out of the freezer, they taste even better because the cabbage has becomes more tender. My grandma made these with various combinations of beef, veal, and pork and constantly experimented to get them right. I typed this up based on her notes, but she cooked as I do. Experiment with the meats and the flavors until you get something you like. I like to mix up the type of spices I use; sometimes, they are plain with just the marjoram, and sometimes, I use Italian seasoning.
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