Breakfast—Baked Eggs
⅓ cup marinara sauce
1 ½ tsp. chopped fresh
flat-leaf parsley
½ tsp. red pepper flakes
Salt and freshly ground
black pepper to taste
2 eggs
1 Tbsp. finely grated
Parmigiano-Reggiano
cheese
2 tsp. olive oil
2 Tbsp. heavy cream
2 slices toast
Preheat the oven to 400 degrees.
Spread marinara sauce in the bottom of a small baking dish, about 1/4-inch high. Sprinkle with parsley, red pepper flakes, salt, and black pepper. Make a narrow well in center of sauce for eggs.
Crack each egg into a separate ramekin; gently pour into the well in the sauce.
Sprinkle with Parmigiano-Reggiano cheese, then drizzle with olive oil, followed by cream; season with salt and black pepper.
Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.
Lunch—Easy One-Pot Chicken Alfredo
2 Tbsp. vegetable oil
2 boneless, skinless
chicken breasts, cut
into 1-inch cubes
1 large onion, diced
4 cloves garlic, minced
½ tsp. salt
½ tsp. ground black
pepper
2 Tbsp. all-purpose flour
3 cups chicken broth
2 cups unsweetened
almond milk
1 tsp. dried basil
¾ tsp. dried oregano
1 pinch ground nutmeg
16 ounces tricolor rotini
pasta
1 cup grated Parmigiano-Reggiano cheese, or
more to taste
¼ cup Greek yogurt
Heat vegetable oil in a large pot over medium heat. Add chicken, onion, and garlic. Season with salt and black pepper, and cook until lightly browned and chicken is no longer pink, 5 to 7 minutes. Sprinkle flour over chicken. Stir and cook for 1 minute. Pour in chicken broth and almond milk. Season with basil, oregano, and nutmeg. Stir to combine.
Mix in rotini pasta and bring mixture to a boil over medium-high heat. Cover, reduce heat to low, and cook until sauce is slightly thickened and pasta is cooked, about 10 minutes, stirring occasionally.
Remove from heat and stir in Parmesan cheese and Greek yogurt. Season with additional salt and black pepper to taste. Mixture will thicken as it cools. Serve topped with additional Parmesan cheese, if desired.
Dinner—Baked Shrimp Scampi
1 pound large shrimp,
peeled and deveined
1 cup unsalted butter
¼ cup white wine
2 Tbsp. lemon juice
2 Tbsp. dried parsley
1 tsp. cayenne pepper
2 Tbsp. minced garlic
½ cup Italian-seasoned
bread crumbs
Place shrimp into a saucepan, cover with water to a depth of 2 inches over shrimp, and bring to a boil. Cover pan and cook until shrimp are pink, 2 to 3 minutes; drain.
Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish.
Place casserole dish in oven and preheat oven to 350 degrees.
When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp.
Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.
Dessert—Vanilla Crepes
1 ½ cups milk
3 egg yolks
2 Tbsp. vanilla extract
1 ½ cups all-purpose flour
2 Tbsp. sugar
½ tsp. salt
5 Tbsp. melted butter
In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
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