Lunch and Dinner Ideas

One-Pot Creamy Bacon Fettuccini Alfredo

Ingredients:

• 12 oz fettuccine pasta

• 4 cups chicken broth (for cooking the pasta)

• 1 cup heavy cream

• 4 oz cream cheese, softened

• 1/2 cup grated Parmesan cheese

• 1 package of bacon (about 12 oz)

• 1 medium tomato, diced

• 2 cloves garlic, minced

• Salt and pepper to taste

• Fresh parsley (optional, for garnish)

Instructions:

1. Cook the Pasta: In a large pot, bring the chicken broth to a simmer. Add the fettuccine pasta and cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed (about 10-12 minutes). Make sure the pasta is submerged in the broth for even cooking.

2. Cook the Bacon: While the pasta is cooking, cook the bacon in a separate pan over medium heat until crispy. Remove the bacon from the pan and crumble half of it to fold into the pasta later. Save the other half for garnish on top.

3. Prepare the Sauce: In the same pan, use the bacon drippings to sauté the minced garlic until fragrant (about 1 minute). Add the diced tomato and cook for another 2-3 minutes until the tomatoes soften.

4. Add the Creamy Ingredients: Once the pasta is done, reduce the heat to low. Add the cream cheese, heavy cream, and Parmesan cheese to the pot with the pasta. Stir to combine, allowing the cream cheese to melt and create a smooth sauce. Add a little more chicken broth if the sauce needs thinning.

5. Combine Everything: Fold the crumbled bacon (half of the cooked bacon) and the tomato-garlic mixture into the pasta. Stir until everything is well combined and heated through. Taste and adjust with salt and pepper if needed.

6. Serve: Plate the pasta and garnish with the remaining crumbled bacon and fresh parsley (optional). Add extra Parmesan cheese if desired.

Classic Lasagna

Ingredients:

For the meat sauce:

• 1 lb ground beef or Italian sausage (or a mix of both)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 (24 oz) jar marinara sauce

• 1 (14.5 oz) can crushed tomatoes

• 1 (6 oz) can tomato paste

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/4 tsp red pepper flakes (optional for a bit of heat)

For the cheese filling:

• 15 oz ricotta cheese

• 2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1 large egg

• 2 tbsp fresh parsley, chopped (or 1 tbsp dried)

Other:

• 9-12 lasagna noodles (depending on pan size), cooked according to package instructions

• Extra shredded mozzarella for topping (about 1-2 cups)

Instructions:

1. Make the Meat Sauce:

   • In a large skillet or pan, cook the ground beef or sausage over medium heat until browned. Break it up into small pieces as it cooks.

   • Add the chopped onion and garlic and sauté until softened (about 5 minutes).

   • Stir in marinara sauce, crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and red pepper flakes. Let the sauce simmer on low for about 20-30 minutes, stirring occasionally.

2. Prepare the Cheese Mixture:

   • In a bowl, combine the ricotta cheese, 2 cups shredded mozzarella, Parmesan cheese, egg, and parsley. Mix well until smooth and set aside.

3. Assemble the Lasagna:

   • Preheat your oven to 375°F (190°C).

   • Spread a thin layer of meat sauce at the bottom of a 9x13-inch baking dish.

   • Place a layer of lasagna noodles on top of the sauce, overlapping slightly if needed.

   • Spread half of the cheese mixture over the noodles, then top with 1/3 of the meat sauce.

   • Repeat with another layer of noodles, the remaining cheese mixture, and another 1/3 of the meat sauce.

   • For the final layer, place one last layer of noodles on top, followed by the remaining meat sauce. Sprinkle the top with extra shredded mozzarella.

4. Bake the Lasagna:

   • Cover the baking dish with aluminum foil (to prevent sticking, either spray foil with cooking spray or use parchment paper).

   • Bake for 25 minutes, then remove the foil and bake for an additional 25-30 minutes, or until bubbly and golden.

5. Let It Rest:

   • Once done, remove from the oven and let the lasagna sit for about 10-15 minutes before slicing and serving. This helps it set and makes slicing easier.

Serve with a side salad and garlic bread for a perfect meal!

Melt-In-Your-Mouth Meatloaf

Ingredients:

• 1 ½ lbs ground beef (or a mix of beef and pork)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup breadcrumbs (preferably plain or Italian)

• 1 large egg

• ¾ cup milk

• 2 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard (optional)

• 1 tsp dried oregano

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp dried thyme

• ½ tsp paprika

• ½ cup ketchup (for topping)

• 2 tbsp brown sugar (for topping, optional)

Instructions:

1. Preheat Oven & Prepare Loaf Pan
   Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

2. Prepare the Meat Mixture
   In a large mixing bowl, combine the ground beef (or beef and pork mixture), finely chopped onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, Dijon mustard, oregano, salt, pepper, thyme, and paprika. Mix everything together until fully combined, but be careful not to overwork the meat to keep it tender.

3. Shape the Meatloaf
   Transfer the meat mixture to the prepared loaf pan, and gently press it into the pan to shape it. Smooth the top with a spatula.

4. Make the Topping
   In a small bowl, mix together the ketchup and brown sugar. Spread this glaze evenly over the top of the meatloaf.

5. Bake the Meatloaf
   Place the loaf pan in the preheated oven and bake for 1 hour, or until the internal temperature reaches 160°F (71°C). The meatloaf should be firm and fully cooked through.

6. Rest & Serve
   Once done, remove from the oven and let the meatloaf rest for about 10 minutes before slicing. This allows the juices to redistribute, making it more flavorful and easier to slice.

Dad's Secret Mac and Cheese

Ingredients:

• 1 lb elbow macaroni (or any pasta shape you prefer)

• 4 tbsp unsalted butter

• 4 tbsp all-purpose flour

• 3 cups whole milk (or 2 cups milk + 1 cup heavy cream for extra creaminess)

• 2 cups shredded sharp cheddar cheese

• 1 cup shredded mozzarella cheese (optional for extra gooeyness)

• 1 tsp Dijon mustard (optional, for depth of flavor)

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and pepper to taste

• 1/4 tsp paprika (optional, for a slight smokiness)

• ½ cup grated Parmesan cheese (optional for topping)

Instructions:

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions, usually 8-10 minutes. Drain and set aside.

2. Make the Cheese Sauce:

   • In a large saucepan or skillet, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes, creating a roux. This helps thicken the sauce.

3. Add Milk:

   • Gradually pour in the milk (and heavy cream, if using), whisking constantly to avoid lumps. Keep stirring until the mixture thickens and starts to simmer, about 4-5 minutes.

4. Add the Cheese & Seasonings:

   • Lower the heat to medium-low and add the shredded cheddar cheese, mozzarella, and Parmesan (if using). Stir until the cheese is completely melted and the sauce is smooth.

   • Add Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. Taste and adjust seasoning as needed.

5. Combine Pasta and Sauce:

   • Add the cooked pasta to the cheese sauce, stirring until the pasta is fully coated with the creamy sauce.

6. Optional Baked Version:

   • For a baked version, preheat the oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish, top with additional shredded cheese (cheddar, mozzarella, or both), and bake for 15-20 minutes, until golden and bubbly on top.

7. Serve:

   • Serve hot, with extra grated Parmesan on top if desired. Enjoy!

Egg Sandwich with Smoked Salmon & Cream Cheese

Ingredients:

• 2 slices of your favorite bread (whole wheat, sourdough, or a bagel)

• 2 Large eggs

• 2-3 oz smoked salmon slices

• 2 tbsp cream cheese, softened

• 1 tbsp capers

• 1 tbsp fresh chives, chopped

• Lettuce (such as arugula or romaine)

• 2-3 slices tomato

• 2-3 thin slices red onion

• Salt and pepper to taste

Instructions:

1. Cook the Eggs:

   • Heat a nonstick skillet over medium heat. Crack the eggs into the skillet and cook to your preference (fried, scrambled, or poached). Season with salt and pepper. Once done, remove from heat and set aside.

2. Prepare the Cream Cheese Spread:

   • In a small bowl, mix the softened cream cheese with capers and chopped chives. Season with a little salt and pepper if needed.

3. Toast the Bread:

   • Toast your bread slices until golden and crispy, or lightly grill a bagel if you prefer.

4. Assemble the Sandwich:

   • Spread the cream cheese mixture evenly on one slice of the toasted bread.

   • Layer smoked salmon slices on top of the cream cheese.

   • Add the cooked eggs on top of the salmon.

   • Top with fresh lettuce, tomato slices, and onion slices.

5. Close and Serve:

   • Top with the second slice of bread and press lightly to hold everything together.

   • Slice the sandwich in half and serve immediately.