Easy Weeknight Lasagna

Feb 18, 2022 | Dishes, Meal Prep

As a child, a homemade lasagna felt like a LUXURY, but it doesn’t have to be! This easy weeknight lasagna takes 30 minutes of prep and you can have a 5-star dinner. And for an extra bonus, you get lots of leftovers.

A classic meat sauce is the star element of this lasagna. However, the beef is optional if you would like to just have a tomato sauce base. Ground beef, onion, an array of spices, and crushed tomato simmers together to form a flavorful and hearty sauce.

Your cheese layer cannot be overlooked, and ricotta is essential. As a cottage cheese lover myself, I know that many people make their lasagna with that instead of ricotta. I am obsessed with how creamy and rich ricotta is, and personally feel that it can’t be left out. The cheese layer will consist of ricotta mixed with mozzarella and parsley.

For noodles, you can absolutely use boxed lasagna noodles. These should be cooked al dente, meaning they are still somewhat hard to bite into, instead of cooked fully through. As the lasagna bakes, they will soften, but baking fully cooked noodles will cause them to be soggy.

I am a huge fan of making my own pasta, which I understand is not always feasible. My mom and I took a cooking class at Dierburgs and learned to make it, and ever since I’ve been hooked. But boxed noodles work just as well, and make this a super simple dish.

The final touch to this lasagna is a layer of provolone cheese. The salty cheese on top of the thick layers of noodles, creamy cheese, and hearty sauce ties the whole dish together. It gets browned and bubbly and is SO good.

Serve this easy weeknight lasagna hot out of the oven with my hearty sweet kale salad on the side.

Save the leftovers in the fridge for up to 4 days, or freeze them for up to 2 months.

Print Recipe

Easy Weeknight Lasagna

Homemade lasagna doesn't have to take forever! Make an incredible dinner any night of the week with this easy weeknight lasagna

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: Italian

Keyword: easy weeknight dinner, lasagna

Servings: 8 servings

Equipment

• 9x12 baking dish

Ingredients

• 1 lb ground beef
• 1 onion, chopped
• 1 tbsp olive oil
• 2 28 oz can crushed tomatoes
• 2 tsp fennel
• 1 tbsp basil
• 1 tbsp oregano
• 1 tsp salt
• 2 tsp minced garlic
• 15 oz ricotta cheese
• 1 C mozzarella
• 6 slices provolone cheese
• 1 tsp parsley
• 16 oz lasagna noodles

Instructions

• Boil your lasagna noodles until they are al dente- they should be a little bit firm still. Drain and set aside
• In a large pot, cook your ground beef and chopped onion in 1 tbsp of olive oil. Before the meat is fully browned, season it with fennel, basil, oregano, salt, and garlic. Add both cans of crushed tomatoes and bring to a simmer
• In a small bowl, mix together the ricotta cheese, mozzarella, and parsley
• Grease a 9x13 baking dish and ladle about a cup of meat sauce onto the bottom of the dish, or enough for it to be lightly covered. Layer noodles evenly across the top of the sauce and spread a layer of the ricotta cheese mixture. Repeat this process until there is no more meat sauce. Cover the top of the lasagna with provolone slices
• Bake at 400 for 30 minutes, or until the top is golden and bubbly

Whole Roasted Herb Chicken

Dec 8, 2021 | Dishes, Meal Prep

There’s something about the idea of roasting a whole chicken to me that feels very old school and classic, yet is also very simple and elegant in a way. I think it has become a lost skill, as we now tend to cook in smaller amounts and not use the whole chicken. As someone who enjoys tackling new skills in the kitchen, I was very excited to take on making my first whole roasted herb chicken.

This chicken turned out as well as I could have hoped for, and it was much less difficult and time-consuming than I would have expected. And with each time making it, I think the process will go faster and be more successful each time.

I have gleaned ideas from many many people over the last year about the best way to make a chicken, and I think these combined tips are what made this a success. Samin Nosrat, the author of Salt Fat Acid Heat, explains that cooking a bird that is not at room temperature sets them up for unevenly cooking the meat. If the whole chicken is not at room temperature, the inside of the bird will not heat through at the same rate that the outer meat does. Therefore, it is important to set your chicken out 2-3 hours before you plan to cook it.

Also, I have seen many people, including my mother, cover the chicken with a butter-soaked cheesecloth to prevent it from drying out. This also helps create a barrier for the skin so that it doesn’t burn, especially the wings.

Roasting your chicken on a bed of vegetables and spices instead of a rack significantly increases the flavor throughout the meat. The juices from the chicken soak into the vegetables while the roasting vegetables also layer in flavor to the bird in the time that it is all roasting together. Additionally, you have an easy side to go along with your chicken with no extra work.

Lastly, your whole chicken carcass and leftover vegetable scraps can be used to make insanely nutrient-rich bone broth. Instead of throwing it all away, it is an incredibly easy way to use every bit of your food and create a flavorful base for meals in the future.

Now for actually making your whole roasted herb chicken-

To start, bring your bird to room temperature for 2-3 hours before you plan to roast it. While this is warming, you can prepare your vegetable and herbs

A cast-iron skillet, dutch oven, or any oven-safe dish that is at least several inches deep will work to roast the chicken in. Toss the vegetables in olive oil, salt, pepper, and place fresh rosemary and thyme on it.

To prepare the chicken, pat dry and stuff the cavity with onion, fresh herbs, and half a lemon. Create two pouches between the meat and the skin and place two herbed slabs of butter in between. Then create an herb rub of olive oil, garlic, and spices to rub into the whole chicken. After the legs are tied together and the chicken is placed on top of the vegetables, tuck the butter-soaked cheesecloth around the whole bird.

Cook the chicken at 400° F for 90 minutes. Using an instant-read thermometer check the temperature of the meat. The breast should be cooked to 170° and the thighs cooked to 180°. At 90 minutes, remove the cheesecloth. If the wings are looking significantly more browned than the rest of the bird, cover them with small pieces of tin foil for the remainder of the time. Let the bird sit for 15 minutes before cutting into it.

Print Recipe

Whole Roasted Herb Chicken

A roasted whole chicken is easier than you think, and with a couple of helpful tips its can turn out beautifully every time!

Prep Time2 hours hrs

Cook Time1 hour hr 30 minutes mins

Total Time3 hours hrs 30 minutes mins

Course: Main Course

Cuisine: American

Keyword: roasted chicken, whole chicken

Equipment

• large pot or skillet that is oven safe
• cheese cloth
• twine or something to tie the legs together

Ingredients

• 1 4-6lb chicken
• 5-6 potatoes, quartered any full sized variety will work
• 3 whole carrots, chopped into large pieces
• 3 stalks celery, chopped into large pieces
• 1 stick butter, divided
• 2/3 C olive oil, divided
• 3 cloves minced garlic
• 5-10 rosemary sprigs
• 2 tsp chopped or dried rosemary
• 2 tsp thyme
• 5-10 sage leaves
• salt and pepper
• 1/2 lemon
• 1 1/2 onions, quartered

Instructions

• In either a large cast-iron skillet or oven-safe baking dish, create a base with your poatoes, carrots, celery, and 1 onion. Drizzle about 1/3 C of olive oil over the top, and sprinkle salt and pepper as desired. Mix well and place half of your sage and rosemary on top
• In a small bowl, mix about 1/3 C olive oil, salt and pepper, garlic, rosemary, and thyme. Set aside
• Cut the stick of butter into thirds and set one third aside in a separate microwave-safe bowl
• With the two remaining chunks of butter, mix in the remaining rosemary and thyme and flatten the two pieces of herbed butter
• Pat your chicken dry and remove any innerds. Rub the olive oil and herb mixture over the whole bird. Fill the cavity with the remaining onion, lemon, sage leaves, and rosemary sprigs. Then gently create two pockets between the skin and the meat on the breast, just above the cavity. Slide an herbed butter slab into each cavity. Tie the chicken legs together with twine
• Place the chicken on top of the vegetable in the pan. Melt your remaining butter until it is melted, and then dip your cheesecloth in until it is fully coated. Tuck this around your bird to prevent it from drying out
• Bake at 400° F for at least 90 minutes, or until the breast is cooked to 180° and the thighs are 190°. At 90 minutes, remove the cheesecloth so that the skin can brown and crisp up. If the wings are looking significantly more browned, you can cover them with foil so that they dont burn

Italian Stuffed Peppers

Nov 7, 2021 | Dishes, Meal Prep

Italian stuffed peppers are the epitome of easy, cozy, & savory dinners. My Grams always made stuffed peppers and as a child, I never did appreciate them. Now, they’ve earned a permanent spot in our winter dinner rotations.

Stuffed peppers are simple to make during the week, or an ideal dish to make for meal prep. They reheat so well and are so easily portable.

I will be fully transparent, that I just learned how to cook the best pepper though. Before, I could never figure out how to get the pepper cooked all the way without putting it in the oven for over an hour, and it still never seemed cooked through enough. Turns out, all you need to do is boil the peppers for just two minutes each before you fill them. Boom- a perfectly cooked, crisp-tender, bell pepper.

To create these mini-masterpieces, cook up your yellow onion and ground beef in a heavenly combination of Italian spices and lots of garlic. Mix in your rice of choice, cheese, and marinara sauce. I am partial to my essential Italian herb sauce, but if you have to go with store-bought, Classico is my go-to brand.

Boil your peppers, and fill ’em up. Top with extra cheese and bake them til they’re heated through and the cheese is bubbling on top.

These Italian stuffed peppers can be saved in the fridge for up to 5 days. Reheat for 2-3 minutes in the microwave.

Print Recipe

Italian Stuffed Peppers

Quick, savory, hearty & healthy stuffed peppers make a perfect dinner or meal prep

Prep Time30 minutes mins

Cook Time15 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: American, Italian

Keyword: Italian stuffed pepper, stuffed pepper

Servings: 6 people

Equipment

• baking dish
• Large pot

Ingredients

• 6 green peppers
• 1 lb ground beef
• 1 C cooked brown rice white rice or quinoa work too
• 24 oz marinara sauce
• 1 yellow onion, chopped
• salt & pepper
• 1 tbsp minced garlic
• 2 tsp oregano
• 2 tsp thyme
• 2 tsp basil
• 1/2 C shredded mozzarella (plus more to top)

Instructions

• In a large skillet, cook the onions and ground beef through completely. Season with salt and pepper, garlic, oregano, thyme, and basil. Once cooked, remove from the stove and set aside.
• In a large pot, bring about 4 cups of water to a boil and preheat the oven to 350
• Clean the peppers and cut the tops off, leaving an open and free-standing pepper. Once the water is boiling, drop half of the peppers in at a time, boiling for 2 minutes each. Remove from the boiling water and place into a lined baking dish
• Combine the cooked ground beef and onions, cooked rice, marinara sauce, and 1/2 C of mozzarella and mix well. Fill each pepper to the desired amount, and top with cheese
• Bake stuffed peppers for 15-20 minutes or until the cheese on top is browned and melted

Notes

There will most likely be extra meat filling for the peppers. You can fill more peppers and freeze them, or freeze just the filling, in an airtight container. These will stay good in the freezer for up to 3 months. 

For meal prepping and saving these stuffed peppers, store them in the fridge in an airtight container for up to 5 days. Microwave for 2 minutes.

To reheat frozen filling: Defrost in the fridge overnight and heat up the next day.

To reheat frozen stuffed peppers: Defrost in the fridge overnight. Microwave for 2 minutes or Bake for 15 minutes at 350.

Italian Zucchini Boats

Jun 18, 2021 | Dishes, Meal Prep

Italian zucchini boats are an easy dinner to the rescue that avoids both chicken and pasta. Both chicken and pasta can be made into fabulous recipes, but sometimes you just need a break! And if you’re like us, sometimes you just don’t know what to use ground beef for if you’re not making burgers or tacos. Don’t worry, we’ve got you!

Stuffed zucchinis are as easy as stuffed peppers, and require just as much work- which is not a lot. They cook easily and are easily reheated, which makes them perfect for meal prep for the week.

You can use ground turkey as well as beef for this recipe, or a meat substitute. I know meat usually comes sectioned by the pound, so feel free to either just use half or double the recipe if you want to just cook it all up at once. I originally made this with a full pound of beef, but it made way too much filling and I can’t get through 6 stuffed zucchini before they go bad.

As far as the marinara sauce, you can use your favorite brand, but if you’re interested in a homemade version check out my essential Italian herb pasta sauce. Add as much sauce to make the filling as saucy as you like.

Keep these Italian zucchini boats in the refrigerator for up to 4 days and enjoy!

For other veggie and flavor packed meal prep, check out my Italian veggie stew which is all time favorite.