Easy Classic lasagna




  • ¾ lb. of lasagna noodles
  • 1 tsp. olive oil
  • 1 lb. ground beef
  • 2 cloves of garlic, minced
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 1 32oz jar of marinara pasta sauce
  • 16 oz ricotta cheese
  • ½ cup freshly grated parmesan
  • ¼ cup chopped parsley
  • 1½  lb. sliced mozzarella




  1. Preheat oven to 375°F. Place the lasagna noodles in a large pot of salted boiling water. Cook the pasta according to the package directions. Drain the pasta and drizzle a bit of olive oil on the noodles, to prevent sticking. 
  2. In a large pot over medium-high heat, heat oil. Cook ground beef, then drain the fat. Return beef to the skillet and add garlic and oregano and stir for one minute. Season with salt and pepper, then add marinara pasta sauce and stir until warmed throughout the skillet.
  3. Combine ricotta, ¼ cup parmesan, and parsley in a large mixing bowl and season with salt and pepper, then set aside.
  4. In a large casserole dish, spread a thin layer of meat sauce, a single layer of lasagna noodles, a layer of the ricotta mixture, and single layer of mozzarella, then repeat layers. For the top layer place noodles with meat sauce on top, followed by the ricotta mixture, and then the mozzarella.
  5. Cover with aluminum foil and bake for 15 minutes, then increase temperature to 400°F and bake uncovered for 18-20 minutes. Garnish with parsley and serve. 


Shopping List:


  • Lasagna noodles
  • Olive oil
  • 1 lb. Ground beef
  • Garlic
  • Oregano
  • Salt 
  • Black pepper
  • Marinara pasta sauce
  • Ricotta cheese
  • Parmesan cheese
  • Parsley
  • Mozzarella


Avocado Chicken Salad


Avocado Chicken Salad Ingredients:

  • 2 large cooked chicken breasts (shredded or chopped)
  • 2 large avocados
  • 1 cup of corn
  • 6 oz of bacon cooked and chopped (may substitute for turkey bacon)
  • ¼ cup of Chives (or green onion), chopped
  • 2 Tbsp of chopped dill

Lemon Dressing Ingredients:

  • 3 Tbsp of freshly squeezed lemon juice
  • 3 Tbsp of extra virgin olive oil
  • 1 tsp of sea salt or to taste
  • ⅛ tsp black pepper


  1. Shred or dice the cooked chicken breasts into a large bowl.
  2. Peel and pit the avocados. Slice them into bite size pieces and add them to the bowl.
  3. Add the one cup of corn to the bowl, then add the green onion, chopped bacon, and dill to the bowl as well.
  4. Add dressing ingredients to a small bowl and stir to combine. Drizzle the dressing over your salad, then toss to combine.
  5. Serve with slices of hard boiled egg (optional).

Shopping list: All ingredients can be found at Superfood!

  • 2 Boneless Chicken Breast
  • 2 Large Avocados
  • 1 Corn on the cob, or canned
  • 1 pack of Bacon or Turkey Bacon
  • Chives (Green Onion)
  • Dill
  • 1 Lemon
  • Extra Virgin olive oil
  • Salt
  • Black Pepper


Grilled Beef Shiskabobs!


1 pound beef sirloin, top sirloin, or filet

1 medium onion

1 green pepper

10 large white mushrooms

1 red pepper (optional)

2/3 cup dry red wine, burgundy or pinot noir

1 teaspoon salt

1/2 teaspoon sugar

1/8 teaspoon paprika

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1 tablespoon olive oil


If you are using bamboo skewers, start by submerging them in water using a dish or a paper towel to hold them underwater.  Let them soak for 30 minutes.  We use double skewers as it makes it easier to turn without having the ingredients spin on the skewer.  You can use two bamboo skewers or buy some double prong skewers.

Make the marinade. In a stainless or glass bowl large enough to hold the meat, add the wine, salt, sugar, paprika, black pepper, garlic powder, and onion powder. Mix the marinade.

Cube it. Cut the steak into 1 inch to 1 1/2 inch cubes. Add the cubes to the marinade bowl. Let it rest for 2 hours in the fridge. Then remove it from the refrigerator and let it come back to room temperature like we did in the filet mignon recipe. Let it sit at room temp for about 30 minutes.

Cut the onion in half and then cut each half into quarters. Cut the green pepper open and clean out the seeds. Cut the pepper into 1 inch squares (or close to square as you can). You can leave the mushrooms whole, but for larger mushrooms, we recommend you cut them in half. Optionally you can marinade the veggies in Italian dressing.

Skewer. Alternate between onions and peppers, as they add great flavor to the meat while cooking. We also throw the mushrooms in every now and then. The onion, peppers and meat play well with the mushrooms. It's nice to see the meat and vegetables getting along so well.

After assembling the kabobs, brush some oil on the skewered meat and veggies at this point, to keep them from sticking.

Prep the grill. If using gas, heat the grill on high for 10 minutes prior to cooking.  If cooking on coals, it is best to use natural hardwood charcoal.  Add enough coals to cook over a high heat for 10 to 15 minutes.

Grill 'em! Place the kabobs on the hot grill directly over the flame or coals.  Keep the lid open since we are cooking on direct heat.  Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness.  Remove the kabobs from the grill and let them rest for 3 or 4 minutes before serving.

Meat on a stick!

Shopping List - Take It With You!


  • 1 lb. beef sirloin,  or filet
  • 1 onion
  • 1 green pepper
  • 10 lg. white mushrooms
  • 2/3 c. dry red wine
  • salt
  • sugar
  • paprika
  • black pepper
  • garlic powder
  • onion powder
  • olive oil