Viewing entries in
Dinner Recipes

Quick Fresh Pasta


Quick Fresh Pasta

Pasta time! Easily one of our favorite meals, pasta dishes can be an all day process or a quick meal ready in fifteen minutes. Here, we present a quick meal... surprise! This pasta dish can be enjoyed alone or paired with a simple salad. A few quality ingredients and you will have a filling meal in no time.

We like a ton of basil in our pasta but it can be replaced with parsley if you prefer that herb better. This dish is very versatile, so feel free to make it your own. Enjoy!

Serves 4



1 pound of fresh spaghetti

1/2 cup olive oil

3 cloves garlic, chopped

Salt and pepper to taste

1/4 teaspoon crushed red pepper flakes(more or less depending on your spice preference)

4 tablespoons basil, chopped

1/2 cup grated Parmesan cheese 

1 lemon, quartered



1. Cook the pasta in salty water one minute under the package instructions(almost aldenté); drain and reserve 1/4 cup of the pasta water.

2. In the meantime, heat the olive oil on medium heat in a large pan. Add the garlic and red pepper flakes, salt and sautéed for five minutes. 

3. Add the pasta water to the pan of garlic oil and toss in the pasta ensuring all the pasta is covered with the sauce. Simmer just until the pasta is heated through. Remove from heat.

4. Toss the pasta in the basil and cheese. Divide into four bowls and serve with a quarter of lemon and squeeze on top if desired.

5. Serve immediately and enjoy!



Turkey Pesto Parmesan Meatballs


Turkey Pesto Parmesan Meatballs

Weeknights can be overwhelming. Working late, activities for littles and of course the daunting chore of making dinner among other nightly duties. Shelly and I are always on a quest for dishes that don't compromise taste, but won't take forever. Here we give you a quick, simple meal solution that is also ideal for making ahead. Give these easy peasy lemon squeezy Turkey Parmesan Pesto Meatballs a whirl. The recipe is very flexible, so feel free to sub or add any veggies  that you choose. You also have the luxury of freezing these guys for super lazy days. Pair with pasta or a mixed green salad and you're all set. They are also pretty stellar with marinara sauce on a short roll. We hope that you enjoy!


1 lb ground turkey (I used thigh)

1/4 cup carrots, diced

1/4 cup red bell pepper, diced

2-3 tbls pesto (or more depending on preference)

1/4 cup fresh grated parmesan cheese (again, more or less based on preference)




Preheat oven to 375. Very lightly oil a sheet pan or baking dish with olive oil. I like to line my tray with foil for stress free cleanup.

Combine all ingredients and lightly stir/mix until well incorporated. Here add a generous sprinkle of salt and pepper (about a 3/4 tsp salt and 1/2 tsp pepper).

Roll into meatballs of your desired size and place on a tray for baking. Pop'em in the oven for about 20 minutes, or until done. 

Important: Do not dispose of the pan drippings! They go great on pasta and can also add nice flavor to a vinaigrette if you choose to make a salad.

**Note: Since these are turkey, 20 minutes should suffice, however, if you make relatively large meatballs, this may increase the cooking time. 



Vegetarian Stuffed Peppers


Vegetarian Stuffed Peppers

   I'm  always looking to create dinner alternatives that are both light (for me), as well as hearty (for my husband). These vegetarian stuffed peppers managed to please the whole family, kids included! With brown rice and black beans as the anchor of the dish, you could really go crazy with additions. On a non-meatless day, simply add some crumbled chorizo sausage to spice things up. Yum! Or, just add a drizzle of siracha to the meatless version. 


Vegetarian Stuffed Peppers


4 bell peppers (we used green), tops, seeds and membranes removed

2 cups cooked brown rice (cook in veggie stock to infuse flavor)

1 can black beans, drained and rinsed

4 cremini mushrooms, chopped

1 cup yellow onion, diced

1-2 cloves garlic, minced (depending how much you love garlic)

2 cups shredded cheese (we like Mexican blend, but a Colby or mild cheddar are also tasty)

1/2 tsp ground cumin

1/2 tsp salt

1/2 tsp ground pepper

dash of red pepper flake (optional)

1 tbls olive oil, plus a little more 


Preheat oven to 400.

Heat the olive oil in a skillet over medium heat. Add onion and cook for two minutes. Add garlic and cook for a minute longer. Add mushrooms and continue to saute until the veggies have softened. Remove from heat.

Combine cooked rice, veggies, seasonings and a 1-1 1/2 cups of the cheese. Mix and taste. Adjust seasonings as necessary. 

Massage outside of bell peppers with a little olive oil to coat. Fill with the rice and veggie mix and place in a baking dish. Sprinkle the tops of the peppers with the remaining cheese. 

Bake until the peppers are tender and the cheese bubbly (about 30 mins). Enjoy!






Rice Fried Vegetables


Rice Fried Vegetables

Yes, you read that right. When Shelly recently visited Miami, she ordered vegetable fried rice at Baoli and it was super tasty and loaded with veggies. She immediatly knew this would become a staple dish in her home. We all know fried rice is pretty easy to make but we don't always add fresh veggies. Our recipe includes 9 different vegetables which is why we name it "Rice Fried Vegetables". Packed with 8 cups of veggies and only 1 1/2 cups of rice, the name is very fitting. It has been tested on our children and they gave it a thumbs up. It could've been the chopsticks that sold them, but we arent complaining! The key to using so many veggies is making sure they are thinly sliced. That way they are faster to cook and easier to eat mixed with the rice. Prep the veggies on Sunday and this turns into a 20 minute weeknight meal. Enjoy!



Rice Fried Vegetables

1 1/2 cups of jasmine rice, cooked according to label instructions

3 tablespoons of canola oil

2 medium carrots, peeled and thinly sliced

1 small red pepper, thinly sliced

1 medium zucchini, cut into matchsticks

1 small red onion, thinly sliced and roughly chopped

1/2 cup edamame

2 cobs of corn(remove the corn from the cob)

1/2 cup portobello mushrooms, thinly sliced

1 cup of bean sprouts, set aside a small handful for a garnish

2 cloves of garlic, minced

2 eggs

1/4 cup soy sauce

3 tablespoons of toasted sesame oil

3 scallions, chopped

sesame seeds (optional)

sriracha sauce (optional)


  1. Once the rice is cooked, spread it in a thin layer on a backing sheet to allow it to cool.
  2. Heat your pan on medium high heat and add the canola oil. Saute the veggies, starting with the carrots, red pepper, zucchini, and onions for about 3 minutes until they start to soften. Add the edamame, corn, mushrooms, bean sprouts, and garlic and cook for another 3 minutes.
  3. Push the veggies to one side of your pan and add the eggs. Scramble the eggs in the pan and combine with the veggies.
  4. Add the rice, soy sauce, and sesame oil and stir all the ingredients to combine. Taste the mixture to ensure it is seasoned to your liking. Add a little salt and pepper, if necessary.
  5. Cook the rice mixture for another 5-7 minutes, allowing the bottom layer to get a crust. Stir the mixture again to allow the crispy rice to integrate with the rest of the rice mixture.
  6. Serve in a bowl and top with scallions, sesame seeds, and sriracha sauce. Enjoy!


Chipotle Shrimp and Guacamole Stacks


Chipotle Shrimp and Guacamole Stacks

You ever just want a finger food that is not only tasty but satisfying? One that you can feel okay about eating for dinner? We've got that recipe! These stacks take about 20 minutes to make and paired with a simple fruit salad are more than enough for a dinner option. Each stack has a sautéed chipotle-rubbed shrimp and guacamole sitting on a sweet potato chip.  You could also serve these as an appetizer at your next dinner party or potluck. Either way you're winning!


Chipotle Shrimp

1 pound of large shrimp, peeled and deveined

Chipotle powder, salt, and pepper - all to taste

2 tablespoons olive oil


1. Season the shrimp to your taste.

2. Heat the olive oil on medium high heat.

3. Cook the shrimp for 3 minutes on each side until just cooked all the way through and has a nice brown crust. Don't over cook the shrimp.

4. Set aside on a plate on the stove(not on the burner) to keep them warm.

While the shrimp are cooking...

Sweet Potato Chips

2 medium sweet potatoes, peeled and sliced into 1/4 inch rounds

2 cups of corn oil

Salt, to taste


1. Heat the oil in a frying pan until it comes to 325 degrees.

2. Add the sweet potato rounds to the pan without crowding the pan. 

3. Fry until they are golden brown, bubbly, and crispy, about 5 minutes.

4. Remove them and place on a paper towel and immediately season with salt. 

5. Repeat with the remaining potatoes.


2 ripe avocados, roughly chopped

1/2 small red onion, minced

2 cloves garlic, minced 

1/2 jalepeno pepper, minced

Juice of one lime 

Salt, pepper, and cumin - all to taste


1. Combine all ingredients in a bowl while smashing the avocado. 

2. Get ready to stack!


Top each sweet potato round with the guacamole and a chipotle shrimp. Garnish with chopped cilantro and enjoy!


Spicy Garlic Basil Shrimp


Spicy Garlic Basil Shrimp

Spring time is finally here! As we exchange layers for light clothing, we also need recipes that are quick and refreshing. This recipe for spicy garlic basil shrimp is versatile, tasty, and fast. It's also a great entertaining option as they come across as fancy but takes all of 10 minutes! Shelly paired them with a watermelon tomato salad drizzled with balsamic vinaigrette. You could also increase the amount of wine and olive oil and toss in fresh cooked pasta.  Prepare these babies during the week for your family on your next get together with friends.



Spicy Garlic Basil Shrimp

1 pound of extra large shrimp, peeled and deveined

3 tablespoons olive oil

3 cloves of garlic, chopped

1/2 shallot, chopped

1/2 teaspoon crushed red pepper flakes

1/4 cup dry white wine

Hearty handful of fresh basil, chopped 


1. Heat the olive oil on medium heat.

2. Add the garlic and simmer for 2 minutes, being careful not to burn the garlic.

3. Increase the heat to medium high. Add the shallots and red pepper and simmer for one minute.

4. Add the shrimp and cook for 2 minutes on each side. Add the wine and basil and cook for another 2 minutes.

5. Remove from the pan and enjoy!