SAVE my no boil BUTTERNUT SQUASH SHEET PAN LASAGNA for an easy weeknight meal. This version is a little flatter than traditional lasagna, but it has all the flavor or the real thing. Serves 6-8 Ingredients: -2 large butternut squash, halved and deseeded -2 medium onions, each roughly cut into 6 wedges -3 tbsp olive oil -1 tsp nutmeg -2 ½ tsp salt -1 ½ cup heavy cream or full fat milk -4 sprigs thyme -8 sage leaves -28 ounces whole ricotta -¾ cup grated Parmigiano Reggiano -3 tbsp fresh chopped parsley -1 egg -1 lb dry lasagna -10 ounces of shredded mozzarella Preheat oven to 375F Grab 2 baking sheets and line them with parchment paper. Place 2 squash halves and 1 chopped onion onto each baking sheet. Coat each tray of veggies with 1 ½ tbsp of olive oil. Season each tray of veggies with ½ tsp nutmeg, and ½ tsp salt. Roast for 35 minutes and remove the onions. Continue to roast the squash for 25 more minutes or until the squash is flesh is very tender. While the squash roasts add the heavy cream to a small pot and bring to a low simmer. Turn off the heat, add the thyme and sage and set aside. To prep the ricotta filling, add the ricotta, grate parm, ½ tsp salt, egg and parsley to a large bowl and mix well. Remove the thyme and sage from the heavy cream and then add it to a blender along with the 1 tsp salt, roasted onions and the flesh of the squash. Blend until creamy and smooth. Add ⅓ of the butternut squash sauce to a 15x11 baking sheet. Lay 6 of the dry lasagna noodles down. Top the noodles with dollops of ricotta mixture (you should use ½ the ricotta mixture) then top with another 6 lasagna noodles. Top with ½ of the remaining sauce and repeat the noodle & ricotta layering again. Top with the remaining sauce, cover with aluminum foil (make sure it is sealed around the edges) and bake for 40 minutes then remove from oven, top with mozzarella and bake for 15-20 minutes more or until the mozzarella has melted and is a deep golden brown. Serve warm and enjoy! #easyrecipes #easydinner #sheetpanmeals #lasagna #butternutsquash

SAVE my 30 Minute, MEDITERRANEAN STEAMED SALMON for an easy, healthy and balanced weekday dinner! Ingredients: ½ cup olive oil 3 cloves garlic, minced 2 lemons ½ tsp oregano, ½ tsp paprika 2 tbsp fresh parsley ¾ tsp salt 2 red bell peppers, deseeded and sliced into rings 1 green bell pepper deseeded and sliced into rings 1½ cup cooked quinoa or couscous 2 shallots sliced thin 10 ounces cherry tomatoes 6 ounces seedless black olives 4, 6 ounce salmon filets, skin on Equipment: 1, 28 inch piece of parchment paper. One 12 or 10 inch heavy bottomed pot with a lid. Instructions. -To a jar add olive oil, juice from 1 lemon, garlic, oregano, paprika, parsley and salt. Seal and shake well. -Crumple the parchment paper then un-crumple it and line the bottom of a 10 or 12 inch heavy bottom pot as shown. Allow the ends to hang over the sides. -Add the peppers, quinoa, shallots, tomatoes and olives. Pour half the dressing over the veggies. -Place the salmon filet on-top of the veggies, -Slice the remaining lemon into 8 slices. Top each piece of salmon with 2 slices. -Close the parchment paper over the fish as shown to create a pouch. -Cover with a lid that fits and cook over medium-high heat for 13 to 15 minutes depending on how you like your salmon cooked. DO NOT UNCOVER WHILE COOKING. -Remove from heat and let sit, COVERED for 5 more minutes. -Carefully uncover and serve right out of the pot! #30minutemeals #easyrecipes #easydinnerrecipes #easydinner #quickdinner #cookingvideo #yum #momsofinstagram #healthydinner #healthyfood #healthyeating #healthyrecipes

SAVE my SAVORY LEMON & HERB OLIVE OIL CAKE for the next time you need a show stopping appetizer! It can also be served as a dinner side 😄 #oliveoilcake #easyrecipe #appetizer Ingredients: 1 cup whole milk 2 sprigs of rosemary + ½ tsp minced rosemary 4 sprigs of thyme + 1 tsp minced thyme 2 cups of all-purpose flour 1 tsp salt ½ tsp pepper ½ tsp baking powder  ½ tsp baking soda 1 cup high-quality extra virgin olive oil 3 eggs, room temperature ½ cup granulated sugar  5 ounces, 2% Greek yogurt 2 tbsp lemon zest ⅓ cup fresh lemon juice Tomato Confit (recipe below) Grated Parmigiano Reggiano (for garnish) Instructions: -Adjust oven rack to lower-middle position & bpreheat oven to 350F. -Grease a 9-inch springform pan with cooking spray or olive oil. Line the bottom of the pan with parchment paper and then grease the top of the parchment paper.  -Add milk to a small saucepan. Bring to a simmer then remove from heat, add rosemary and thyme sprigs. Let steep for 15 minutes, then remove & discard sprigs. -To a medium-sized bowl, add flour, salt, pepper, minced thyme, minced rosemary, baking powder, and baking soda. Whisk well and set aside. -To a large bowl, add olive oil, eggs, and sugar. Whisk for about 1 minute, then add lemon zest, lemon juice, and infused milk. Whisk to combine. -Add dry ingredients to wet ingredients, mix until smooth and pour batter into springform pan. -Bake for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean.  -Let the cake cool for 20 minutes before serving. Serve with tomato confit, grated parm and a drizzle of olive oil. Tomato Confit Ingredients: 20 ounces grape tomatoes 6 cloves garlic 1 tsp salt ¼ tsp pepper 5 sprigs thyme 2 cups olive oil -Preheat oven to 250F -Add all the ingredients to a 9x9 baking dish. -Place in oven and let cook for 2 hours.

S'mores Pancakes! Ingredients: 4 jumbo marshmallows 3 cups pancake batter 1 cup of milk chocolate chips 4 graham crackers -Cut each marshmallows in 3 and place onto a baking sheet. -Burn both sides with a torch or on an open stove top flame. -Place in freezer for a few hours. -Preheat pancake maker. -Add 2 tbsp of batter to the pancake maker then place 1 frozen burnt piece of marshmallow to the center. Cover with batter, close and let cook until golden brown. -Place milk chocolate chips into a microwave save bowl. Place bowl into the microwave for 30 second intervals, stirring in between. Continue until all of the chocolate has melted. -Place graham crackers into a blender and blend until it turns to dust. -Cover pancakes in warm dark chocolate and graham cracker dust.

SAVE my TWO POUND, ONE PAN MEATBALL DINNER, for a night when you don’t have the patience for washing multiple pan, pots, dishes and the time to roll a dozen meatballs! Ingredients: 1 lb ground beef 90/10 1 lb ground pork 1 cup breadcrumbs ½ cup grated Parmigiano Reggiano + ¼ cup for garnish ½ cup grated pecorino romano ¼ cup fresh chopped parsley + 2 tbsp for garnish 1½ tsp salt 1 tsp pepper ½ tsp Calabrian chili flakes 3 eggs 1 small onion grated or finely chopped 3 garlic cloves grated or finely minced 5 garlic cloves sliced thin 2, 28 ounce can crushed tomatoes ½ cup fresh basil 1½ cups mini elbow pasta or orzo Preheat oven to 350F To a large bowl add; ground beef, ground pork breadcrumbs, grated parm, grated pecorino Romano, parsley 1 tsp salt, ½ tsp pepper, ½ tsp Calabrian chili flakes, eggs, onion and minced garlic. Use your hands to mix well. Roll meat mixture into a large ball and place in the center of an 11 inch @staub cast iron skillet. Bake in oven for 40 minutes. Remove from oven, then remove the meatball from the skillet. Drain ½ the fat and place on a stove top over medium-low heat. Add thinly sliced garlic. Once the garlic is golden brown, add the canned tomatoes + 1 cup of water, remaining salt, pepper and basil. Stir to combine. Use a measuring cup to remove 1 cup of the sauce and set that aside. Add pasta and mix once again to combine. Add back the meatball and cover with the sauce you set aside. Carefully place the pan back into the oven and cook for another 30 minutes or until the meatball has an internal temperature of 160F. Remove from oven, let rest for 10 minute then garnish with remaining grated parm, pars and eat warm. #onepanmeal #meatballs #italianfood