Lemon Parmesan Tilapia and baked potatoes



  • 1 /12 lbs Tilapia Fillets
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • ground black pepper
  • 3 dashes cayenne pepper
  • 1 1/2 tbsp freshly squeezed lemon juice
  • 1/2 cup Parmesan cheese 
  • 1 tbsp chopped parsley 
  • lemon wedges, for serving

Baked Potatoes

  • 4 Idaho Potatoes
  • olive oil, for rubbing
  • flaky sea salt
  • freshly grounded black pepper
  • unsalted butter, finely grated Parmesan or your favorite cheese. 
  • Sour cream, chives, bacon bits, (optional)


Directions for Baked Potatoes

  1. Preheat oven to 350 degrees F. Prick potatoes with fork all over. Rub olive oil and generously apply salt and pepper.
  2. Place potatoes directly on an oven rack and roast until very soft and skin is crispy, 60-70 minutes.
  3. Cut open each potatoes; season with salt and pepper and top with butter, Parmesan , sour cream, chives, and/or bacon bits.


Directions for Tilapia Fillets

  1. During the last 10 minutes of the potatoes baking start to prep your tilapia.
  2. Once potatoes are done, remove from oven and raise the temperature to 425 degrees F. 
  3. Rinse the tilapia fish fillets with cold running water. Pad dry with paper towels. Arrange them in a single layer in a baking dish. Add olive oil, garlic, salt, black pepper, cayenne pepper, and lemon juice. 
  4. Sprinkle with Parmesan cheese evenly on top of the fillets. Top with fresh parsley. 
  5. Bake the fish in oven for about 10 minutes, or until the fish is cooked through. Serve immediately with lemon wedges and baked potatoes on the side.  

easy one pot chili dip





  1. preheat oven to 360 degrees F
  2. In an oven safe semi deep pan layer whole box of cream cheese making sure to cover the whole bottom of pan evenly.
  3. Pour whole can of chili onto cream cheese, spread evenly. Make sure to cover whole layer of cream cheese.
  4. Pour whole bag of cheese over chili making sure to cover the whole top.
  5. Place pan on middle rack in preheated oven. Cook until cheese is fully melted and chili is hot. about 10-15 mins. 
  6. Once done let sit for 5-10 mins. Serve straight out the pan with Frito or Tostitos scoops for dipping. 

Steak Sandwich and Plantains



  • 1 1/2 pound sandwich steak
  • 6 tbsp butter
    • divided
  • 6 oz mushrooms 
  • 1/2 large yellow onion
    • sliced
  • 1/2 red and green bell pepper
    • seeds and ribs removed, cut in strips
  • 6 oz white button mushrooms 
    • cleaned and sliced
  • 4 Hoagie Rolls 
  • 1/4 cup Worcestershire Sauce
  • 1/2 tsp salt, pepper, and Tobasco sauce
  • provolone cheese
  • 1/4 tsp garlic powder
  • 1/4 tbsp balsamic vinegar


  • 3 green plantains
  • 1-2 cups vegetable oil
  • garlic powder and salt to taste


Direction for Steak Sandwich

  1. In a large skillet, heat 1 tbsp butter over medium-high heat. Cook the peppers, onions, and mushrooms until tender. Remove the veggies from the pan. 
  2. Add 2 tbsp butter to the pan. When butter has melted, add strips of steak to the pan. Allow meat to cook for a few minutes on both sides until browned. When meat is almost done, season with salt, pepper, and garlic powder.
  3. Stir in Worcestershire Sauce, tabasco sauce, balsamic vinegar, and 2 tbsp of butter. Allow sauce to cook for a few minutes and reduce a bit. Stir back veggies, then remove the meat and veggie mix.
  4. Using a griddle or a non-stick pan, heat the last tbsp of butter. Slice the rolls in half then face down to toast on both sides. Place cheese on each bun. Top with meat and veggie mix, then pour some of the pan sauce over the  meat


Directions for Plantains

  1. Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon.
  2. Cut the plantains in 1-inch thick pieces. Coat a frying pan with oil on medium high heat.
  3. Fry the plantains in batches. When the plantains are starting to turn light  brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with the back of a wooden spoon. Return to pan to fry until golden brown and crispy. Transfer back to paper towels to drain excess oil. 
  4. Season to taste with salt and garlic powder.

Tandoori chicken with green chutney sauce



Chuteny directions and plating options


  • 2 lbs whole chicken leg
  • 1 cup desi yogurt
  • 2 limes 
    • just the juice
  • 1 garlic clove 
    • minced
  • 1 tbsp freshly grated ginger
  • 1 tsp garam masala
  • 1/2 tsp ground tumeric
  • salt to taste
  • pinch of cayene

Green Chutney Sauce

  • 2 cups cilantro
  • 1 cup mint
  • 1 tsp cumin
  • 4 green chilies
  • 2 garlic cloves
  • 1/4 to 1/2 tbsp lemon/lime juice
  • salt as needed
  • 1/4 cup desi yogurt



Chuteny directions and plating options


  1. In a large bowl whisk together yogurt, lime juice, garlic, ginger, garam masala, and turmeric. Season with salt and cayenne. 
  2. Add chicken and toss until fully coated. Let marinate in fridge for at least 2 hours.
  3. When ready to bake preheat oven to 400 degrees F. Line baking sheet with a wire rack. Bake chicken 20 min then flip and bake another 20 mins. 
  4. Heat broiler and let chicken broil for 2 minutes or until skin is crispy.


Chuteny directions and plating options

Chuteny directions and plating options

Chuteny directions and plating options

  1. Mix all ingredients into blender. Give and take whatever to obtain your desired taste. Blend until smooth.
  2. Tandoori chicken paired with this green chutney sauce along with naan and rice is a sure way to please any Indian food fanatic!

Meat sauce and cheese Mostaccioli



All seasonings are really to your liking. So add a little more or a little less, its up to the chef! 



  1. Preheat oven to 350 degrees. At this point all veggies should be chopped/minced.
  2. Put Mostaccioli noodles to boil on medium heat to your liking.
    1. For "Al dente" noodles: remove noodles from boiling water right before they've fully cook through the middle.
  3. In a large pot cook beef and all chopped/minced veggies on medium heat until beef is no longer pink. Add all seasonings half way through the cooking process.
    1. While everything is still cooking on the stove top, its time to put the *Texas toast garlic bread* to bake. Add a little cheese on top for fun. Follow instructions on box. 
  4. Once noodles are cooked to your liking drain them and add to cooked beef as well as the pasta sauce.
  5. Once all parts have been stirred together place pasta mix in large casserole pan little by little adding cheese as you go. 
  6. At this point garlic bread should be done and Mostaccioli should be placed into the oven for about 10 minutes to get the juices flowing and the cheese melting. 


Magical trio

Red meat, red sauce, and red wine. All of which can be scooped up from Super Food & Liquors. Who said you needed to be Italian to cook and dine like one?

Easy Baked Turkey Wings



  •  1 small onion, chopped (optional) 
  •  1 teaspoon seasoned salt 
  •  1 teaspoon poultry seasoning 
  •  1 teaspoon ground black pepper 
  •  1 teaspoon minced garlic  
    1 1/2 cups water, divided 
  •  1 (10.75 ounce) can cream of mushroom soup 





  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place turkey wings and onion in a casserole dish; sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. Pour 1/2 cup water into the casserole dish. Cover casserole dish.
  3. Bake in the preheated oven until browned, 1 hour.
  4. Stir cream of mushroom soup and 1 cup water together in a bowl; pour over turkey wings into casserole dish and return to oven, uncovered.
  5. Continue baking until brown and tender, 1 hour.


Grocery List:

turkey wings (on sale)




poultry seasoning


cream of mushroom soup

GROund beef and cabbage stew



• 3⁄4 lb ground beef 

• 1 chopped celery rib 

• 1⁄2 cup chopped onion 

• 4 cups chopped cabbage

 • 1 1⁄2 cups beef broth 

• 1 cup diced tomato 

• 1⁄4 cup tomato sauce

 • 1 carrot, thinly sliced  

• 1⁄2 teaspoon garlic powder





In dutch oven, sauté beef, celery, and onions for 5 minutes. Add remaining ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until cabbage and carrots are tender.


Grocery List:

ground beef (everyday low price)  



cabbage (ON SALE NOW)

beef broth 

diced tomato

tomato sauce


garlic powder





· 4 pounds boneless or bone-in beef short ribs about 8 short ribs

· 1 teaspoon salt

· 1 teaspoon black pepper

· 3 cups beef broth

· 1/4 cup worcestershire sauce

· 1 teaspoon garlic powder

· 1 teaspoon onion powder

· 1 sprig fresh rosemary 




1. Season the short ribs with salt and pepper. Heat a large skillet over high heat. Sear the short ribs on each of the 4 sides for about 60 seconds per side. 

2. Pour the beef broth, worcestershire sauce, garlic powder, and onion powder into a slow cooker and stir together. Place the short ribs into the liquid in the slow cooker.

3. Place rosemary sprig on top of meat and put the lid on. Cook on low for 6-8 hours, until meat is tender. 


Grocery List:

  • 4 pounds boneless or bone-in beef short ribs about 8 short ribs 
  • salt
  • pepper
  • beef broth
  • worcestershire sauce
  • garlic powder
  • onion powder
  •  fresh rosemary

Blackened Catfish




  •  1 pound catfish fillets 
  •  2 teaspoons cayenne pepper 
  •  2 teaspoons lemon pepper 
  •  2 teaspoons garlic powder 
  •  2 teaspoons salt 
  •  2 teaspoons pepper 
  •  2 tablespoons butter 
  •  1 cup Italian-style salad dressing 




  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
  3. Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
  4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
  5. Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.


Grocery List:


  • Catfish
  • Cayenne pepper 
  • Lemon pepper 
  • Garlic powder 
  • Salt 
  • Pepper 
  • Butter 
  • Italian-style salad dressing

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