St. Louis Ravioli Bottom Left of the Mitten

St. Louis Ravioli Bottom Left of the Mitten is a simple yet flavorful pasta dish featuring pre-made ravioli served with a classic marinara sauce, Parmesan cheese, and fresh basil. It's a quick and delicious meal that's perfect for busy weeknights or whenever you're craving comforting Italian flavors.

Ingredients:

• 1 package of pre-made ravioli
• 1 cup of marinara sauce
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of chopped fresh basil leaves
• Salt and pepper to taste

Instructions:

Bring a large pot of salted water to a boil

Add the ravioli to the boiling water and cook according to package instructions, usually about 3-4 minutes or until they float to the surface

While the ravioli is cooking, heat the marinara sauce in a separate saucepan over medium heat until warmed through

Once the ravioli is cooked, drain them and transfer them to a serving platter

Pour the warm marinara sauce over the cooked ravioli

Sprinkle grated Parmesan cheese and chopped fresh basil leaves over the top of the ravioli and sauce

Season with salt and pepper to taste

Serve immediately and enjoy!

Teriyaki Chicken Stir-Fry

A tasty and easy dinner that will satisfy your hunger is this Teriyaki Chicken Stir-Fry. Tender chicken and a medley of fresh vegetables go wonderfully with the sweet and savory teriyaki sauce. The whole family adores it!

Ingredients:

• 1 lb boneless, skinless chicken breasts, sliced
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1/2 cup carrots, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• Cooking oil for stir-frying
• Sesame seeds and green onions for garnish

Instructions:

In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and cornstarch to make the sauce

Heat cooking oil in a large skillet or wok over medium-high heat

Add sliced chicken and stir-fry until cooked through

Remove from the skillet and set aside

In the same skillet, add a bit more oil if needed and stir-fry garlic, broccoli, bell peppers, and carrots until they are tender-crisp

Return the cooked chicken to the skillet and pour the sauce over everything

Stir-fry for a few more minutes until the sauce thickens and coats the ingredients

Serve hot, garnished with sesame seeds and chopped green onions

Enjoy your delicious Teriyaki Chicken Stir-Fry!

Cauliflower Rice

Cauliflower rice is a lean and low-calorie alternative to traditional rice, perfect for those looking to reduce their carbohydrate intake or add more vegetables to their diet. It's easy to make and can be flavored in numerous ways to complement various dishes.

Ingredients:

• 1 medium head cauliflower, grated
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh herbs for garnish optional

Instructions:

To make cauliflower rice, take off the stem and leaves and then grate the florets in a box grater or food processor until they look like rice

Warm up a big pan with olive oil over medium-low heat

When you add the grated cauliflower to the pan, cook it for 5 to 7 minutes, stirring it every now and then, until it's soft but not mushy

Add garlic powder, onion powder, salt, and pepper, and mix everything together

If you want, you can add fresh herbs on top and serve hot

Chicken Enchilada Pasta

A delicious fusion of classic chicken enchiladas and comforting pasta, this dish is sure to be a hit with your family. Creamy, cheesy, and packed with flavor!

Ingredients:

• 12 oz penne pasta
• 2 cups cooked, shredded chicken
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup red enchilada sauce
• 1 cup green enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

As directed on the package, cook the pasta

Once it's done, drain it and set it aside

Warm up the olive oil in a big pan over medium-low heat

Add the minced garlic and diced onion and saut until the onion is soft

Add the cooked chicken, red enchilada sauce, and green enchilada sauce, and mix them together

Toss the cooked pasta around in the pan after adding it

Add sour cream, Monterey Jack cheese, and cheddar cheese and stir until the cheese melts and the mixture is smooth

Add pepper and salt to taste

Add chopped cilantro as a garnish before serving

Chicken Tuscan Kale Pesto Risotto

Indulge in the rich flavors of Tuscan kale pesto infused into creamy risotto, topped with tender diced chicken breast. This comforting dish is a delightful blend of textures and aromas, perfect for a cozy dinner at home.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 lb chicken breast, diced
• 2 cups Tuscan kale, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

In a medium saucepan, heat the chicken or vegetable broth over medium heat until simmering, then reduce heat to low to keep warm

In a large skillet, heat olive oil over medium heat

Add chopped onion and minced garlic, saut until softened

Add diced chicken breast to the skillet, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes

Stir in Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly

Begin adding warm broth to the skillet, one ladleful at a time, stirring constantly and allowing the rice to absorb the broth before adding more

Continue this process until the rice is creamy and cooked al dente, about 20-25 minutes

Stir in chopped Tuscan kale during the last 5 minutes of cooking, allowing it to wilt

Remove the skillet from heat, stir in grated Parmesan cheese until melted and combined

Adjust seasoning with salt and pepper if necessary

Serve hot, garnished with additional Parmesan cheese if desired

Egg in a Hole

A classic breakfast dish called "Egg in a Hole" is made with a fried egg and toast. It's delicious and easy to make. Many people like to eat it for a hearty and filling breakfast.

Ingredients:

• 1 slice of bread
• 1 egg
• 1 tablespoon butter
• Salt and pepper to taste

Instructions:

Make a hole in the middle of the bread slice with a glass or a cookie cutter

Put the butter in a nonstick skillet that is on medium-low heat

Place the piece of bread in the pan and toast it on one side for one to two minutes

Right away, turn the piece of bread over and crack the egg into the hole in the middle of it

Add salt and pepper to taste to the egg

Place a lid on top of the pan and let the egg cook for three to four minutes

If you want a runny yolk, cook it for longer

Take the Egg in a Hole out of the pan carefully, and serve it hot

Healthy Poke Bowls with Sriracha Mayo

These healthy poke bowls with Sriracha mayo are a delightful mix of fresh ingredients, vibrant flavors, and satisfying textures. The combination of sushi-grade salmon, creamy avocado, crunchy vegetables, and zesty Sriracha mayo creates a dish that's as nutritious as it is delicious.

Ingredients:

• 2 cups sushi rice, cooked
• 1 lb sushi-grade salmon, cubed
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 carrot, shredded
• 1/4 cup green onions, chopped
• 1/4 cup Sriracha mayo
• 1 tbsp sesame seeds
• 1/4 cup seaweed salad optional

Instructions:

In a bowl, combine cubed salmon with soy sauce, sesame oil, and rice vinegar

Let marinate for 10-15 minutes

Divide cooked sushi rice into bowls

Top rice with marinated salmon, avocado slices, cucumber, shredded carrot, and green onions

Drizzle Sriracha mayo over the bowls

Sprinkle sesame seeds on top and add optional seaweed salad if desired

Serve immediately and enjoy!