30-Minute Recipes

SABRINA SNYDER

1
 table of contents
3. ABOUT THE AUTHOR
4. BROWN SUGAR OVEN BAKED PORK CHOPS
5. MACADAMIA CRUSTED CHICKEN WITH PINEAPPLE JALAPENO SALSA
6. CHICKEN FAJITAS
7. SHEET PAN BALSAMIC CHICKEN
8. BACON CARBONARA PASTA
9. EASY RIBEYE STEAK
10. BREADED PORK CHOPS
11. CHEESY SAUSAGE AND PEPPER PASTA
12. INDIAN BUTTER CHICKEN
13. CHICKEN ALFREDO PASTA
14. BUTTERY LEMON GARLIC BAKED CHICKEN
15. CHICKEN TORTILLA SOUP
16. MEMPHIS BBQ SLOPPY JOES
17. CHICKEN À LA KING
18. ITALIAN MEATBALL SOUP
19. GROUND POT ROAST PASTA
20. CHICKEN PICCATA
21. GROUND BEEF AND BROCCOLI
22. EASY SKILLET LASAGNA
23. CHEESEBURGER PASTA
24. WANT MORE RECIPES?

TABLE OF CONTENTS | RE ALBALANC E D.COM 2

Sabrina Snyder
Sabrina Snyder is a trained professional chef with over 10 years
of experience as a private chef, having cooked for dignitaries,
professional athletes, members of Congress as well as families
with young children, people with dietary restrictions and more.

Dinner then Dessert got its first start in 2007 as a lunch service for
coworkers. Soon that business was “booming” in the small office of
12 people. An idea was born. After culinary school a personal chef
service was launched. This service offered weekly dinner and lunch
services, private chef nightly dinner services, cooking lessons and FIND MORE RECIPES
dinner parties.
Be sure to check out all of Sabrina’s recipes at
dinnerthendessert.com!
In 2015 a full time transition was made from being a private chef to
creating recipes online. It began with posting recipes shared with
clients over the years as a way of staying connected to them. Over
the years it has grown into a large food website that is shared by
millions of readers a month who enjoy the recipes, share them with
: pinterest.com/eatnsweets
their friends and families and find joy in cooking again.
: facebook.com/DinnerthenDessert
Currently Sabrina cooks for a small handful of current clients and
: twitter.com/eatsnsweets
for special events only. In 2018 Sabrina began writing a cookbook
set to be published by Harper Collins in September 2021. : @dinnerthendessert

A BO UT TH E AUTH OR | 3
 Course: Main Course Cuisine: American

Brown Sugar Garlic

Oven Baked Pork Chops
Prep Time: 5 minutes Cook Time: 35 minutes Total Time: 40 minutes

Ingredients Instructions

• 2 pounds yukon gold potatoes , 1. Preheat the oven to 375 degrees.

cut into 1 inch cubes 2. In a large bowl, coat the potatoes in the oil,
½ teaspoon Kosher salt and ¼ teaspoon black
• 3 tablespoons canola oil
pepper and spread onto half the sheet pan.
• 4 bone-in pork loin chops
3. In the same bowl, cover the pork chops with
• 2 tablespoons garlic , minced
the garlic, brown sugar and the rest of the salt
• ½ cup brown sugar , packed and pepper.

• ¾ teaspoon Kosher salt , divided

4. Add the chops to the sheet pan.
• ½ teaspoon coarse ground
5. Cover with the remaining topping.
Nutrition Facts black pepper , divided
6. Cook for 30-35 minutes or until the pork is at
Yield: 4 Servings
145 degrees or more.
Calories: 335kcal Carbs: 56g
7. Let rest for 3-5 minutes before serving.

Fat: 10g Protein: 6g

BROWN SUGAR GARLIC OVEN BAKED P ORK C HOP S | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 4
Course: Main Course Cuisine: American

Macadamia Crusted Chicken

with Pineapple-Jalapeno Salsa
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

Ingredients
MACADAMIA CRUSTED CHICKEN PINEAPPLE JALAPENO SALSA
• 2 cups flour • 2 cup pineapple , diced into ¼ inch chunks
• 2 large eggs • 2 scallions , green parts only, chopped
• 1 ½ cups crushed macadamia nuts • 1 jalapeno , deveined and deseeded, chopped
• 1 cup panko bread crumbs finely
• 1 pound chicken breasts • 1 juicy lime
• ½ teaspoon kosher salt • 1 tablespoon olive oil
• ¼ teaspoon coarse ground black pepper • 1 tablespoon honey
• 2 tablespoons canola oil • ¼ cup cilantro , chopped

Instructions
MACADAMIA CRUSTED CHICKEN 6. Repeat with all the pieces of chicken.

1. Add ¼ tsp of salt and ¼ tsp of pepper to the flour 7. Heat 2 tablespoons of canola oil over medium
in a bowl. heat.

2. Set up a dredging station, one with eggs, one 8. Cook the chicken in the pan for 2-3 minutes per
with the flour mixture, and one with the mixture of side, or until golden brown.
macadamia nuts and panko.
Nutrition Facts
9. Note: Remove to a cooling rack. Don't put it onto Yield: 4 Servings
3. Season the chicken with salt and pepper to taste. paper towels because the crust will get soggy.

4. Dredge the chicken with the flour, then in eggs and PINEAPPLE JALAPENO SALSA Calories: 623kcal Carbs: 55g
finally into the panko mixture.
1. To make the salsa, combine all the ingredients
5. Press the panko into the chicken then very gently and let sit for at least 30 minutes. Fat: 31g Protein: 35g
remove it from the bowl and put onto a baking sheet.

MACA DAMIA CRUSTE D C HI C KEN W I T H P I NEAP P L E- JA L A P E N O SA L SA | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 5
 Course: Main Course Cuisine: Mexican

Chicken Fajitas
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

Ingredients Instructions
• ¼ cup vegetable oil , divided 1. Add half the canola oil to a large cast iron

• 2 teaspoons chili powder skillet or large skillet on medium high heat.

• 1 teaspoon kosher salt

2. Add the chili powder, kosher salt, paprika,
• 1 teaspoon paprika cayenne pepper, cumin and chicken in a small
• ¼ teaspoon cayenne pepper bowl and mix well.

• 1 teaspoon ground cumin

3. Add the chicken to the skillet and cook until
• 4 chicken thighs , boneless and skinless
crisp on the outside and cooked through on the
• 1 red onion , cut into thin strips inside (about 3-4 minutes on each side) then
• 1 red bell pepper , cut into thin strips remove from the pan.

• 1 green bell pepper , cut into thin strips

4. Add the rest of the canola oil and the onions,
• 1 yellow bell pepper , cut into thin strips
bell peppers and garlic to the pan and cook for
Nutrition Facts • 2 cloves garlic , minced 4-5 minutes.
Yield: 6 Servings • 1 lime , cut into wedges
5. Slice the chicken, add it back into the pan
• cilantro , chopped as garnish
Calories: 275kcal Carbs: 7g and squeeze half the lime wedges over the pan
before serving.

Fat: 22g Protein: 13g

CHICK E N FAJITAS | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 6

Course: Main Course Cuisine: American

Sheet Pan Balsamic Chicken

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes

Ingredients

• 4 chicken thighs bone in and skin on • 2 tablespoons canola oil

• 3 tablespoons balsamic vinegar • ½ teaspoon kosher salt

• 3 tablespoons brown sugar • ¼ teaspoon coarse ground black pepper

• 2 large sweet potatoes peeled and

chopped into 1" cubes

Instructions

1. Pre-heat the oven to 425 degrees. 3. Add the oil, salt and pepper to the sweet

potatoes on the sheet pan and carefully toss

2. Season the chicken with salt, pepper and balsamic
before baking for 25-30 minutes until browned
vinegar, rubbing it on well before adding the brown Nutrition Facts
and cooked through.
sugar on the chicken (don't mix the vinegar and Yield: 4 Servings

brown sugar together before adding). Calories: 354kcal Carbs: 11g

Fat: 25g Protein: 18g

S HEET PAN BALSAMIC C HI C KEN | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 7
 Course: Main Course Cuisine: Italian

Bacon Carbonara Pasta

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes

Ingredients Instructions
• 1 pound spaghetti 1. Cook the pasta in a large pot to one minute
• 10 slices bacon , cut into less than the directions on the box and keep
small pieces ½ cup of pasta water to the side to drain pasta

• 3 large eggs , yolks (do not rinse pasta).

• ½ teaspoon Kosher salt

2. In a large skillet add the bacon and cook it until
• ¼ teaspoon coarse ground
crisp then turn off the heat and remove the bacon
black pepper
with a slotted spoon then add the pasta and toss
• 1 cup Parmesan , shaved
it in the bacon fat.
• 1 cup frozen peas
3. Add the eggs, salt, pepper and Parmesan
cheese to a large bowl and whisk well before

Nutrition Facts adding slowly while tossing the hot pasta quickly

Yield: 6 Servings to prevent it from scrambling.

Calories: 490kcal Carbs: 61g 4. Add in ¼ cup of the pasta water and peas,
tossing again to create a saucy consistency to the
Fat: 14g Protein: 27g pasta then topping with bacon before serving.

CHICK E N FAJITAS | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 8

Course: Main Course Cuisine: American

Easy Ribeye Steak

Prep Time: 14 minutes Cook Time: 6 minutes Total Time: 20 minutes

Ingredients

• 2 16- ounce ribeye steaks , 1 ½ inch thick • ¼ teaspoon coarse ground black pepper

• 2 tablespoons unsalted butter • 3 rosemary sprigs

• ½ teaspoon Kosher salt

Instructions

1. Preheat oven to 500 degrees. 6. Put the pan with the steaks into the oven

for 4-5 minutes (if you'd like you can flip

2. Add the butter to a cast iron skillet on high heat.
them halfway through – I don't and you can

3. Add the Kosher salt and black pepper to the steaks and see how mine have cooked through).

add to the pan.

7. Rest for five minutes before serving. Nutrition Facts
4. Sear the steaks on high heat for 3 minutes on each side. Yield: 2 Servings

Calories: 631kcal Cholesterol: 185mg

5. Add the rosemary sprigs to the top of the steaks and

spoon over the butter onto the steaks.

Fat: 47g Protein: 51g

EASY RIBEYE STE AK | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 9
 Course: Dinner Cuisine: American

Breaded Pork Chops

Prep Time: 5 minutes Cook Time: 8 minutes Total Time: 13 minutes

Ingredients Instructions

• 4 pork loin chops , boneless 1. Season pork chops with salt and pepper.

(1 inch thick)
2. In a low bowl whisk together milk and egg
• 1 teaspoon kosher salt
until well combined.
• ½ teaspoon coarse ground

black pepper 3. Add saltine crumbs to a second bowl with

• ½ cup whole milk paprika.

• 1 large egg
4. Dredge pork chops in the egg wash then
• 2 cups saltine crackers ,
press into the crumb mixture.
crushed finely

• ½ teaspoon paprika 5. Let pork chops sit for 2-3 minutes then add

• 2 tablespoons vegetable oil vegetable oil and butter to a large heavy skillet
Nutrition Facts • 2 tablespoons unsalted butter on medium-high heat.

Yield: 8 Servings
6. Cook pork chops for 4-5 minutes on

Calories: 252kcal Carbs: 14g each side until cooked through (minimum
temperature of 145 degrees).
Fat: 14g Protein: 17g

BREA DE D PORK CH OP S | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 10

Course: Main Dish Cuisine: Italian

Cheesy Sausage
and Pepper Pasta
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

Ingredients
• 8 ounces gemelli pasta • ½ teaspoon coarse ground black pepper
• 2 tablespoon extra-virgin olive oil • 3 cloves garlic minced
• 1 pound ground pork • 1 yellow onion chopped
• 1 tablespoons ground fennel • 1 red bell pepper chopped
• ¼ teaspoon red pepper flakes • 1 green bell pepper chopped
• ½ teaspoon dried oregano • 4 cups marinara sauce
• ½ teaspoon dried thyme • 1 cup mozzarella cheese cubed
• ½ teaspoon kosher salt

Instructions
1. Cook the pasta one minute shy of the directions, 3. Add in the bell peppers and cook for an
drain and do not rinse. additional 2-3 minutes until softened, stir in the
marinara sauce and pasta, top with mozzarella Nutrition Facts
2. Add the olive oil to a large skillet on medium-high
cheese and serve. Yield: 4 Servings
heat along with the ground pork, fennel, red pepper
flakes, oregano, thyme, salt, black pepper, garlic and Calories: 539kcal Carbs: 21g
onion and cook for 5-6 minutes, until cooked through,
stirring occasionally. Fat: 38g Protein: 29g

CHEE SY SAUSAGE AND P EP P ER PASTA | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 11
 Course: Main Dish Cuisine: Indian

Indian Butter Chicken

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients Instructions
BUTTER CHICKEN MARINADE OVERNIGHT MARINADE
1. In a large ziploc bag the night before cooking add the
• 1 cup plain yogurt
yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper,
• 1 tablespoon lemon juice ginger, salt and chicken and mix well.
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon 2. If you don't want to marinade overnight, you can either
marinade for 15 minutes or simply add the lemon juice and
• 1 teaspoon cayenne pepper
half the spices to your sauce (when you add in the cumin).
• ¾ teaspoons black pepper Skip the yogurt.
• 1 teaspoon ground ginger
• 1 teaspoon salt BUTTER CHICKEN SAUCE
1. Add the butter, garlic and jalapeño to a large skillet on
• 3 chicken breasts , boneless,
medium heat until you can smell the garlic, about 1 minute.
skinless
2. Add the 2 teaspoons cumin, 2 teaspoons paprika, 1
BUTTER CHICKEN SAUCE teaspoon salt and cook for 1 minute, stirring constantly until
the spices darken in color.
• 1 tablespoon unsalted butter
• 1 clove garlic , minced 3. Add in the tomato sauce and heavy cream, stir and cook for
• 1 jalapeno pepper , finely 1 minute.
chopped
4. Remove the sauce from your pan and keep to the side then
• 2 teaspoons ground cumin
wipe skillet clean.
• 2 teaspoons paprika
Nutrition Facts • 1 teaspoon Kosher salt 5. Add in 2 tablespoons of butter and vegetable oil to your
• 8 ounces canned tomato sauce large skillet on medium high heat.
Yield: 6 Servings
• 1 cup heavy cream
6. Remove most of the marinade (and discard this marinade)
from your chicken and add it to the skillet (you can keep the
Calories: 383kcal Carbs: 7g
TO FINISH chicken whole or cut into large chunks).
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil 7. Cook for 5-6 minutes on each side until cooked through.
Fat: 27g Protein: 27g
• ¼ cup fresh cilantro , chopped 8. Top with sauce and bring to a simmer, then top with cilantro.

I NDI A N BUT TE R CH IC KEN | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 12
Course: Dinner Cuisine: Italian

Chicken Alfredo Pasta

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients
• 1 pound fettuccine pasta ALFREDO SAUCE:
• 2 chicken breasts , boneless • ½ cup unsalted butter
and skinless • 2 cups heavy cream
• ½ teaspoon Kosher salt • 2 cloves garlic , minced
• ¼ teaspoon coarse ground • 3 cups Parmesan cheese , shredded
black pepper • ½ teaspoon coarse ground black pepper
• 2 tablespoons olive oil • Parmesan cheese and parsley , for garnish

Instructions
1. Cook pasta 1 minute shy of directions on 7. Whisk in heavy cream and bring to a simmer.
the box, then drain and set aside.
8. Cook for 3 minutes, stirring often.
2. Butterfly the chicken into 4 thin fillets.
9. Add in Parmesan cheese and black pepper,
3. Season with salt and pepper. stirring until cheese is melted and the sauce
has thickened.
4. Add olive oil to a large deep skillet on Nutrition Facts
medium-high heat. 10. Cut the chicken into strips, add back into
the pan. Yield: 12 Servings
5. Cook on each side for 6-8 minutes until
well browned, then remove from the pan. 11. Add pasta to the pan and toss well. Calories: 512kcal Carbs: 29g

6. Add butter and garlic to a medium 12. Serve with additional Parmesan cheese if
saucepan on medium heat. desired and garnish with parsley. Fat: 34g Protein: 23g

CHICK E N ALF RE DO PASTA | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 13
 Course: Dinner Cuisine: American

Buttery Lemon Garlic

Baked Chicken
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients Instructions

• 1 teaspoon kosher salt 1. Preheat oven to 400 degrees and grease a

• ½ teaspoon coarse ground 9x13 baking dish or large oven-safe skillet.

black pepper
2. Mix together salt, pepper, flour and garlic
• 1 tablespoon flour
powder in a low flat bowl.
• 2 tablespoons garlic powder

• 2 chicken breasts , boneless 3. Dip the chicken into the lemon juice and

and skinless, and sliced in half press into the flour mixture.

• ¼ cup lemon juice

4. Place the chicken into the baking dish and
Nutrition Facts • ⅓ cup unsalted butter , sliced
top with slices of butter.
Yield: 4 Servings

Calories: 303kcal Carbs: 5g 5. Cook, uncovered for 20-25 minutes until

chicken is cooked through.

Fat: 20g Protein: 25g

BUT T E RY LE MON GARL I C BAKED C HI C KEN | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 14
Course: Dinner, Soup Cuisine: Mexican

Chicken Tortilla Soup

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes

Ingredients
• 2 tablespoons canola oil • 2 teaspoons cumin
• 1 yellow onion diced • 1 teaspoon chili powder
• 2 cloves garlic minced • ¼ teaspoons cayenne pepper
• 4 ounces chopped green chile peppers • ½ teaspoon dried oregano
• 14.5 ounces canned black beans drained • 4 cups chicken broth
and rinsed • 14.5 ounces crushed tomatoes
• 14.5 ounces canned diced tomatoes • 2 chicken breasts boneless and skinless
• 2 cups corn • 2 4- inch flour tortillas cut into strips
• 1 teaspoon kosher salt • ¼ cup cilantro chopped
• ½ teaspoon coarse ground black pepper

Instructions
1. Add the canola oil to a large dutch oven 3. Add the chicken broth, crushed tomatoes
on medium heat and add the onion and and chicken breasts and bring to a boil before
garlic, cooking for 2 minutes until you can reducing to a simmer for 22-25 minutes.
Nutrition Facts
smell the garlic.
4. Remove the chicken, shred with two forks, Yield: 8 Servings
2. Add the green chiles, black beans, diced then return to the pot with the shredded tortillas
tomatoes, crushed tomatoes, corn, salt, and cilantro, stirring well before serving. Calories: 382kcal Carbs: 52g
pepper, cumin, chili powder, cayenne pepper,
and oregano and mix well.
Fat: 9g Protein: 22g

CHICK E N TORTILLA S OU P | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 15

 Course: Dinner Cuisine: American

Memphis BBQ
Sloppy Joes
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients Instructions

• 1 ½ pounds ground beef , 85/15 1. In a large skillet add the beef, onions,

• 1 yellow onion , diced green bell peppers, salt and pepper,

cooking well, breaking it apart but leaving

• ½ green bell pepper , chopped
some chunks for 5-6 minutes.
• 1 teaspoon kosher salt

• ½ teaspoon coarse ground black pepper 2. Add in the canned diced tomatoes,

• 14.5 ounces diced tomatoes , drained beef broth, bbq sauce and Worcestershire

• 1 cup beef broth sauce, cooking until the sauce starts

• 1 cup Memphis BBQ Sauce to evaporate and the mixture becomes

"sloppy", about 5-6 minutes.

Nutrition Facts • 1 tablespoon Worcestershire sauce

Yield: 6 Servings • 6 brioche buns , toasted 3. Spoon the mixture onto the brioche
• 1 cup Sweet Coleslaw buns and top with Sweet Coleslaw.
Calories: 713kcal Carbs: 64g

Fat: 37g Protein: 32g

MEMPH IS B B Q SLOP PY J OE S | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 16

Course: Dinner Cuisine: American

Chicken A La King
Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes

Ingredients

• 4 tablespoons unsalted butter • ½ cup flour

• 8 ounces crimini mushrooms , sliced • ½ teaspoon kosher salt

• 1 stalk celery , thinly sliced • 2 cups chicken broth

• ½ yellow onion , chopped • 2 cups whole milk

• ½ green bell pepper , diced • 2 chicken breasts , cut into 1" chunks

• 1 carrot , peeled and diced • 1 cup frozen peas

Instructions
1. Add butter to a large heavy skillet on 5. Add into the pot and stir well.
medium heat.
6. Add in chicken breast pieces and bring to a
2. Add in mushrooms, celery, onion, bell simmer.
pepper, and carrots, stirring well.
7. Cook for 10-12 minutes until thickened. Nutrition Facts
3. Cook for 8-10 minutes until vegetables are Yield: 6 Servings
softened. 8. Stir in peas and serve over rice or toast.

Calories: 283kcal Carbs: 20g

4. Whisk together flour, salt, broth, and milk
until smooth.
Fat: 13g Protein: 23g

CHICK E N A LA K ING | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 17

 Course: Dinner Cuisine: Italian

Italian Meatball Soup

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes

Ingredients Instructions

• 4 cups beef broth 1. Add the beef broth to a large

• 16 ounces frozen cooked Italian meatballs, dutch oven on medium high heat

and bring it to a boil

• 3 cloves garlic , minced

• 29 ounces diced tomatoes , undrained 2. Add in the meatballs, garlic, diced

• 29 ounces cannellini beans , drained and tomatoes, cannelini beans, salt,

rinsed pepper and Italian seasonings.

• ½ teaspoon kosher salt

3. Cook on medium heat, covered,
• ¼ teaspoon coarse ground black pepper
for 20 minutes.
• 1 teaspoon Italian Seasoning
Nutrition Facts • ⅔ cup Parmesan cheese , shredded 4. Add Parmesan cheese right

Yield: 10 Servings before serving.

Calories: 182kcal Carbs: 10g

Fat: 11g Protein: 13g

I TA LI AN ME ATBALL SO U P | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 18

Course: Dinner, pasta Cuisine: American

Ground Pot Roast Pasta

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes

Ingredients

• 8 ounces egg noodles • ½ teaspoon dried thyme

• 1 pound ground beef 85/15 • ½ teaspoon kosher salt

• 2 tablespoons unsalted butter • ¼ teaspoon coarse ground black pepper

• 8 ounces mushrooms sliced • 1 tablespoon Worcestershire sauce

• ½ yellow onion sliced • 2 cups beef broth

• 1 clove garlic minced • 1 tablespoon cornstarch

Instructions
1. Cook the egg noodles a minute shy of the 4. Add the Worcestershire sauce, beef broth
directions and drain (do not rinse). and cornstarch whisking it together until well
combined and the sauce starts to thicken.
2. Add the ground beef to a large skillet, break
apart into large crumbles and cook until well 5. Add in the mushroom mixture, ground beef
browned (about 6-8 minutes) then remove from and pasta and mix to combine before serving. Nutrition Facts
the pan.
Yield: 4 Servings

3. Add the butter, mushrooms, onions and garlic,

Calories: 550kcal Carbs: 46g
thyme, salt and pepper. Sauté until golden brown,
about 5 minutes then remove from the pan with a
slotted spoon and set aside. Fat: 25g Protein: 32g

G R O UND P OT ROAST PASTA | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 19
 Course: Dinner Cuisine: Italian

Chicken Piccata
Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes

Ingredients Instructions
1. Cut the two chicken breasts into four thinner
• 2 large chicken breasts , filets.
boneless and skinless
2. Season chicken with salt and pepper and press
• 1/2 teaspoon kosher salt into Italian breadcrumbs on both sides.

• ¼ teaspoon coarse ground black pepper 3. Add 2 tablespoons butter to a large skillet on
medium heat and cook chicken for 5-6 minutes on
• ½ cup Italian breadcrumbs each side until browned and cooked through.
• 5 tablespoons unsalted butter , divided
4. Remove chicken from the pan and add to plate
• 1 clove garlic , minced tented with foil.

• ½ cup white wine 5. To the pan add garlic and white wine.

• ½ cup chicken broth 6. Stir to combine then reduce by half, about 3-4
• 1 lemon , thinly sliced minutes.

• ⅓ cup fresh lemon juice 7. Add in chicken broth, lemon slices, lemon juice,
and capers and cook for 6-8 minutes until reduced
• ¼ cup capers , drained and rinsed by half.
Nutrition Facts
• ¼ cup parsley , for garnish
Yield: 4 Servings 8. Turn off heat, add the remaining 3 tablespoons
butter and stir well until sauce is smooth and
Calories: 348kcal Carbs: 14g creamy.

9. Add the chicken back into the pan, spoon sauce

Fat: 18g Protein: 27g over it to coat and garnish with minced parsley.

CHICK E N P ICCATA | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 20

Course: Dinner Cuisine: American, Chinese Food

Ground Beef and Broccoli

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes

Ingredients

• 1 ½ pounds lean ground beef , 85/15 SAUCE

• 1 tablespoon vegetable oil • ½ cup oyster sauce

• 2 cloves garlic , minced • 1 tablespoon cornstarch

• 2 teaspoons ginger , minced • ¼ cup cooking sherry

• 1 pound broccoli , cut into bite size • 1 tablespoon low sodium soy sauce

chunks • 1 tablespoon sugar

Instructions
1. To make the sauce, whisk oyster sauce, 4. Add garlic and ginger to the pan, cook for an
cornstarch, cooking sherry, soy sauce, and sugar additional 1-2 minutes, stirring frequently.
together. Set aside.
5. Stir in broccoli and sauce until well
2. Steam broccoli slightly in the microwave for combined, cooking 1-2 minutes for sauce to
1-2 minutes in a covered microwave safe bowl. thicken. Nutrition Facts
Yield: 6 Servings
3. In a large skillet over medium high heat, add oil
and ground beef. Cook 6-8 minutes, until cooked
Calories: 324kcal Carbs: 11g
through, breaking up after a crust has formed.
Drain fat.
Fat: 20g Protein: 24g

G R O UND B EEF AND B ROCCOL I | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 21
 Course: Dinner Cuisine: American

Easy Skillet Lasagna

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes

Ingredients Instructions

• 1 pound lean ground beef 1. Cook beef in a large skillet with

• 1 yellow onion chopped onion and bell pepper over medium-

high heat about 4-5 minutes until

• 1 red bell pepper chopped
cooked.
• ½ cup water

• ½ teaspoon kosher salt 2. Add in the water, salt, pepper,

• ¼ teaspoon coarse ground black pepper Italian seasoning, crushed red

• ¼ teaspoon Italian seasoning pepper flakes and marinara sauce

• ¼ teaspoon crushed red pepper flakes cooking for 4-5 minutes.

• 2 cups marinara sauce

3. Add in the pasta and top with
Nutrition Facts • 8 ounces cooked farfalle pasta mozzarella and ricotta cheese
Yield: 6 Servings • 1 cup ricotta cheese before serving.

Calories: 324kcal Carbs: 20g • 1 cup shredded mozzarella cheese

Fat: 13g Protein: 28g

EASY SKILLE T LASAGNA | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 22
Course: Dinner Cuisine: American

Cheeseburger Pasta
Prep Time: 5 minutes Cook Time: 12 minutes Total Time: 17 minutes

Ingredients

• 1 pound elbow macaroni , cooked • 14.5 ounces diced tomatoes

• 1 pound ground beef • 2 tablespoons dill pickle relish

• ¼ yellow onion , chopped • 1 tablespoon yellow mustard

• 1 teaspoon kosher salt • ¼ cup ketchup

• ½ teaspoon coarse ground black pepper • 8 slices American cheese , or Velveeta

Instructions
1. Cook pasta 1 minute shy of the directions on 4. Add diced tomatoes (do not drain), relish,
the box and drain, do not rinse. mustard, and ketchup, stirring well.

2. Add ground beef and onion to a large pot and 5. Bring to a simmer and cook for 5-6 minutes
cook on medium-high heat, breaking it apart as until sauce is creamy.
you cook for 6-8 minutes. Nutrition Facts
6. Add in American cheese slices and stir right
Yield: 12 Servings
3. Season with salt and pepper. before serving.

Calories: 289kcal Carbs: 32g

Fat: 11g Protein: 15g

CHEE SE BURGER PASTA | CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 23
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