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bbq chicken pasta bake with smoked gouda cheese
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BBQ Chicken Wing Pasta Bake with Smoked Gouda

Shredded chicken, smoky Gouda, and BBQ sauce baked into a cheesy pasta dinner.

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1. Preheat oven to 375°F. 2. Remove skin and shred meat from 1 lb leftover chicken wings. 3. Cook 8 oz pasta in boiling salted water until al dente, about 8-10 minutes. Drain and set aside. 4. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. Add shredded chicken and 0.5 cup BBQ sauce. Cook 3 minutes until sauce coats chicken. 5. Combine cooked pasta, BBQ chicken mixture, and 0.5 cup shredded smoked gouda in a bowl. Mix well. 6. Transfer mixture to a baking dish. Sprinkle additional 0.25 cup smoked gouda on top. 7. Bake uncovered for 15-20 minutes until cheese is melted and golden. 8. Remove from oven and let rest 5 minutes. 9. Finish with chopped fresh parsley.

  • Chicken wings

  • Pasta

  • BBQ sauce

  • Smoked gouda

  • Olive oil

  • Parsley

Prep
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Total
Serves4
DinnerItalian
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kid friendly chicken meals including casseroles wraps and easy family dinners

Kid Friendly Chicken Meals

A collection of kid friendly chicken meals that help make family dinners a little less stressful.

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breakfast sausage and potato skillet with onions and chives
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Hearty Breakfast Sausage and Potato Skillet

Crispy potatoes and savory breakfast sausage cooked together in one hearty skillet.

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1. Heat 1.5 tbsp olive oil in large skillet over medium-high heat until shimmering. 2. Add 1 lb diced potato (peeled) in single layer. Cook 8-10 minutes without stirring until golden on one side, then stir and cook until tender and crispy, about 12 minutes total. 3. Push potatoes to side. Add 0.5 lb breakfast sausage, crumbled and patted dry, in single layer. Brown 6-8 minutes until internal temperature reaches 165°F and sausage is firm. 4. Add 0.5 cup diced onion (peeled) and 1 clove minced garlic to skillet. Sauté over medium heat until onion is translucent, 3 minutes. 5. Stir all ingredients together and cook 2 more minutes. 6. Finish with chopped fresh chives sprinkled over skillet off heat.

  • olive oil

  • potato

  • breakfast sausage

  • onion

  • garlic

  • chives

Prep
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Total
Serves4
BreakfastAmerican
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creamy breakfast sausage pasta bake with cheddar cheese and fresh basil
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Creamy Breakfast Sausage Pasta Bake

Pasta and savory breakfast sausage baked in a creamy cheddar cheese sauce.

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1. Preheat oven to 375°F. 2. Cook 8 oz dry pasta according to package until al dente. Drain and set aside. 3. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 4. Add 0.5 lb breakfast sausage, crumbled and patted dry, in single layer. Brown 6-8 minutes until internal temperature reaches 165°F and sausage is firm. 5. Remove sausage and drain excess fat, leaving 1 tsp in pan. 6. Add 0.5 cup diced onion (peeled) and 1 clove minced garlic. Sauté over medium heat until onion is translucent, about 3 minutes. 7. Stir in 1 tbsp all-purpose flour; cook 1 minute to remove raw taste. 8. Gradually whisk in 1.5 cups milk. Simmer over medium-low heat 2-3 minutes until sauce thickens and coats spoon. 9. Stir in 0.5 cup shredded cheddar cheese off heat until melted. 10. Combine cooked pasta, sausage, and sauce in baking dish. Spread evenly. 11. Bake uncovered 15 minutes until bubbly and top is lightly golden. 12. Rest 5 minutes before serving. 13. Finish with chopped fresh basil sprinkled over bake off heat.

  • pasta

  • olive oil

  • breakfast sausage

  • onion

  • garlic

  • all-purpose flour

  • milk

  • cheddar cheese

  • basil

Prep
Cook
Total
Serves4
DinnerItalian
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easy beef chili with kidney beans and cheddar cheese
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Easy Beef Chili

Ground beef and kidney beans simmered into a thick and hearty chili.

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1. Heat a large pot or Dutch oven over medium heat. 2. Add ground beef and cook 6–8 minutes, breaking it apart as it browns, until fully cooked and no pink remains. Drain excess fat if needed. 3. Stir in chili powder and cook 30–60 seconds to toast the spice slightly. 4. Add drained kidney beans. Stir to combine. 5. Pour in pasta sauce and stir well. Use just enough to coat everything generously while keeping the chili thick. 6. Bring to a gentle simmer over medium heat, then reduce to low. 7. Simmer uncovered 20–30 minutes, stirring occasionally, until thickened. The chili should hold its shape on a spoon rather than run. 8. Taste and adjust chili powder or salt if needed. 9. Serve hot topped with shredded cheddar cheese. 10. Warm regular buns and gluten-free buns separately and serve on the side.

  • ground beef

  • chili powder

  • cheddar cheese

  • buns

  • gluten-free buns

  • kidney beans

  • pasta sauce

Prep
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Total
Serves6
SoupAmerican
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butter chicken with basmati rice and gluten free naan
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Butter Chicken

Tender chicken simmered in creamy butter chicken sauce and served with rice.

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1. Cut the chicken into evenly sized bite-sized pieces. Pat dry and season lightly with salt. 2. Heat a large skillet over medium heat. Add a small amount of oil or butter. 3. Add the chicken in a single layer. Cook 4–5 minutes per side until lightly golden and cooked through. Internal temperature should reach 165°F. 4. Reduce heat to medium-low. Pour jarred butter chicken sauce over the cooked chicken and stir to coat evenly. 5. Bring to a gentle simmer and cook 8–12 minutes, stirring occasionally, until the sauce is heated through and slightly thickened. 6. Stir in a splash of heavy cream if desired for extra richness. Simmer gently 2–3 minutes without boiling. 7. Taste and adjust salt if needed. Remove from heat and let rest 2–3 minutes before serving.

  • gluten-free naan bread (we do GF pizza crust if its not available)

  • basmati rice

  • Gluten-free butter chicken sauce

  • chicken

  • gluten-free naan bread (we do GF pizza crust if its not available)

Prep
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Total
Serves4
DinnerIndian
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Beef tips with brown gravy served over mashed potatoes on a white plate
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Beef Tips with Gravy

Tender beef sirloin simmered in a rich mushroom and onion gravy.

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1. Cut beef sirloin into evenly sized bite-sized pieces. Pat dry with paper towel and season with salt and black pepper. 2. Heat a large skillet over medium-high heat. Add butter and allow it to melt. 3. Add beef in a single layer, working in batches if needed. Sear 2–3 minutes per side until browned. Internal temperature should reach at least 135°F for medium. Remove beef from the skillet and set aside. 4. Reduce heat to medium. Add sliced onions and mushrooms to the same skillet. Cook 5–7 minutes until softened and lightly browned. 5. Sprinkle flour evenly over the vegetables and stir continuously for 1–2 minutes to cook off the raw flour taste. 6. Slowly pour in beef broth while stirring to prevent lumps. Bring to a gentle simmer and cook 5–8 minutes until gravy thickens. 7. Return the beef and any accumulated juices to the skillet. Simmer 5–10 minutes until beef is tender and internal temperature reaches 145°F or desired doneness. 8. Taste and adjust salt and pepper as needed. Remove from heat and let rest 3–5 minutes before serving.

  • beef sirloin

  • onion

  • mushrooms

  • gluten-free beef broth

  • corn starch

  • butter

  • salt

  • black pepper

Prep
Cook
Total
Serves4
DinnerAmerican
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stuffed meatloaf with cheese onions and peppers
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Meatloaf

Ground beef meatloaf rolled with cheese, onions, and peppers then baked until tender.

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1. Preheat oven to 375°F. Lightly grease a baking dish. 2. In a large bowl, combine ground beef, egg, onion powder, garlic powder, salt, black pepper, and a few tablespoons of ketchup. Mix gently until just combined. Do not overwork the meat. 3. Lay a large sheet of parchment paper on the counter. Spread the meat mixture into an even rectangle about ½ inch thick. 4. Evenly distribute finely chopped onion, green peppers, and shredded cheese over the surface of the meat, leaving a small border around the edges. 5. Starting from one long side, use the parchment paper to help roll the meat tightly into a log, keeping the filling inside. 6. Slice additional onion and spread it evenly across the bottom of the baking dish. 7. Carefully transfer the rolled meatloaf seam-side down onto the bed of onions. 8. Drizzle ketchup evenly over the top. Add any vegetables or cheese that fell out around the loaf. 9. Bake 45–60 minutes until internal temperature reaches 160°F in the center. 10. Remove from oven and let rest 10 minutes before slicing to allow juices to redistribute.

  • ground beef

  • egg

  • onion

  • ketchup

  • salt

  • black pepper

  • green peppers

  • onion powder

Prep
Cook
Total
Serves6
DinnerAmerican
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au gratin potatoes with cheddar cheese sauce
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Au Gratin Potatoes

Creamy layers of potatoes and cheddar cheese baked until golden and bubbly.

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1. Preheat oven to 375°F. Lightly grease a baking dish with butter. 2. Wash and peel potatoes if desired. Slice thinly and evenly, about 1/8 inch thick for even cooking. 3. In a saucepan over medium-low heat, warm heavy cream and milk together for 3–5 minutes. Do not boil. 4. Arrange a layer of sliced potatoes in the baking dish, slightly overlapping. Pour a small amount of the warm cream mixture over the layer and sprinkle with shredded cheddar cheese. 5. Repeat layering potatoes, cream mixture, and cheddar until all ingredients are used, finishing with cheese on top. 6. Cover loosely with foil and bake for 45 minutes. 7. Remove foil and continue baking 20–30 minutes until the top is golden brown and potatoes are fork-tender. Internal temperature should reach about 200°F for fully tender potatoes. 8. Let rest 10–15 minutes before serving to allow the sauce to thicken and set.

  • potatoes

  • heavy cream

  • milk

  • cheddar cheese

  • butter

  • breadcrumbs

  • salt

  • black pepper

Prep
Cook
Total
Serves6
DinnerAmerican
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beef tacos with steak cheese salsa and sour cream
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Beef / Steak Tacos

Sliced steak tacos loaded with cheese, salsa, sour cream, and warm tortillas.

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1. Remove the outside round steak from the refrigerator 15–20 minutes before cooking. Pat dry with paper towel and season both sides generously with salt and pepper. 2. Heat a large skillet over medium-high heat until very hot. Add a light drizzle of oil and allow it to shimmer. 3. Place the steak in the hot skillet and sear 3–4 minutes without moving it, until a deep brown crust forms. 4. Flip and cook an additional 3–4 minutes for medium doneness. Adjust time slightly depending on thickness. Cook until internal temperature reaches 135–140°F for medium. 5. Remove steak from the skillet and let rest 5–10 minutes to allow juices to redistribute. 6. While the steak rests, warm tortillas in a dry skillet over medium heat for 30–45 seconds per side until soft and pliable. 7. Slice the rested steak thinly against the grain into strips. 8. Assemble tacos with sliced steak, salsa, sour cream, and any additional toppings. Serve immediately while warm.

  • salsa

  • sour cream

  • outside round steak

  • cheddar cheese

  • GF tortilla shells

  • GF tortilla chips

  • refried beans

  • ground beef

Prep
Cook
Total
Serves4
DinnerMexican
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