Dinner then Dessert - 30-Minute Recipes eBook

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30-Minute Recipes
SABRINA SNYDER
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table of contents

• ABOUT THE AUTHOR
• BROWN SUGAR OVEN BAKED PORK CHOPS
• MACADAMIA CRUSTED CHICKEN WITH PINEAPPLE JALAPENO
  SALSA
• CHICKEN FAJITAS
• SHEET PAN BALSAMIC CHICKEN
• BACON CARBONARA PASTA
• EASY RIBEYE STEAK
• BREADED PORK CHOPS
• CHEESY SAUSAGE AND PEPPER PASTA
• INDIAN BUTTER CHICKEN 13. CHICKEN ALFREDO PASTA
• BUTTERY LEMON GARLIC BAKED CHICKEN
• CHICKEN TORTILLA SOUP
• MEMPHIS BBQ SLOPPY JOES
• CHICKEN À LA KING
• ITALIAN MEATBALL SOUP
• GROUND POT ROAST PASTA
• CHICKEN PICCATA
• GROUND BEEF AND BROCCOLI
• EASY SKILLET LASAGNA

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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 dinner parties.
FIND MORE RECIPES
Be sure to check out all of Sabrinas 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 their friends and
families and find joy in cooking again.
pinterest.com/eatnsweets
facebook.com/DinnerthenDessert
Currently Sabrina cooks for a small handful of
current clients and for special events only. In
2018 Sabrina began writing a cookbook set to be
published by Harper Collins in September 2021.
twitter.com/eatsnsweets
_at_dinnerthendessert
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ABOUT THE AUTHOR
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Brown Sugar Garlic Oven Baked Pork Chops
Course Main Course Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Ingredients
Instructions 1. Preheat the oven to 375 degrees.

• 2 pounds yukon gold potatoes ,

2. In a large bowl, coat the potatoes in the
oil, ½ teaspoon Kosher salt and ¼ teaspoon black
pepper and spread onto half the sheet pan.
cut into 1 inch cubes

• 3 tablespoons canola oil

• 4 bone-in pork loin chops

3. In the same bowl, cover the pork chops with
the garlic, brown sugar and the rest of the salt
and pepper.

• 2 tablespoons garlic , minced

• ½ cup brown sugar , packed

• 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 Yield 4 Servings Calories
335kcal Carbs 56g
black pepper , divided
6. Cook for 30-35 minutes or until the pork is at
145 degrees or more.
7. Let rest for 3-5 minutes before serving.
Fat 10g
Protein 6g
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BROWN SUGAR GARLIC OVEN BAKED PORK CHOPS
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE
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Macadamia Crusted Chicken with
Pineapple-Jalapeno Salsa
Course Main Course Cuisine American
Total Time 30 minutes

• Prep Time 15 minutes Cook Time 15 minutes
• Ingredients
• MACADAMIA CRUSTED CHICKEN
• 2 cups flour
• 2 large eggs
• 1 ½ cups crushed macadamia nuts
• 1 cup panko bread crumbs
• 1 pound chicken breasts
• ½ teaspoon kosher salt
• ¼ teaspoon coarse ground black pepper
• 2 tablespoons canola oil

• PINEAPPLE JALAPENO SALSA
• 2 cup pineapple , diced into ¼ inch chunks
• 2 scallions , green parts only, chopped
• 1 jalapeno , deveined and deseeded, chopped
  finely
• 1 juicy lime
• 1 tablespoon olive oil
• 1 tablespoon honey
• 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 in a bowl.
7. Heat 2 tablespoons of canola oil over medium
heat.
2. Set up a dredging station, one with eggs, one
with the flour mixture, and one with the mixture
of macadamia nuts and panko.
8. Cook the chicken in the pan for 2-3 minutes
per side, or until golden brown.
Nutrition Facts Yield 4 Servings Calories
623kcal Carbs 55g
9. Note Remove to a cooling rack. Don't put it
onto paper towels because the crust will get
soggy.
3. Season the chicken with salt and pepper to
taste.
4. Dredge the chicken with the flour, then in
eggs and finally into the panko mixture.
PINEAPPLE JALAPENO SALSA
1. To make the salsa, combine all the ingredients
and let sit for at least 30 minutes.
5. Press the panko into the chicken then very
gently remove it from the bowl and put onto a
baking sheet.
Fat 31g
Protein 35g
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MACADAMIA CRUSTED CHICKEN WITH PINEAPPLE-JALAPENO
SALSA
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE
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Chicken Fajitas
Course Main Course Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients
Instructions 1. Add half the canola oil to a
large cast iron skillet or large skillet on
medium high heat.

• ¼ cup vegetable oil , divided
• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 4 chicken thighs , boneless and skinless
• 1 red onion , cut into thin strips
• 1 red bell pepper , cut into thin strips
• 1 green bell pepper , cut into thin strips
• 1 yellow bell pepper , cut into thin strips
• 2 cloves garlic , minced
• 1 lime , cut into wedges
• cilantro , chopped as garnish

2. Add the chili powder, kosher salt, paprika,
cayenne pepper, cumin and chicken in a small
bowl and mix well.
3. Add the chicken to the skillet and cook until
crisp on the outside and cooked through on the
inside (about 3-4 minutes on each side) then
remove from the pan.
4. Add the rest of the canola oil and the onions,
bell peppers and garlic to the pan and cook for
4-5 minutes.
Nutrition Facts Yield 6 Servings Calories
275kcal Carbs 7g
5. Slice the chicken, add it back into the pan
and squeeze half the lime wedges over the pan
before serving.
Fat 22g
Protein 13g
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CHICKEN FAJITAS
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE
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Sheet Pan Balsamic Chicken
Course Main Course Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Ingredients

• 2 tablespoons canola oil

• 4 chicken thighs bone in and skin on

• ½ teaspoon kosher salt

• 3 tablespoons balsamic vinegar

• ¼ teaspoon coarse ground black pepper

• 3 tablespoons brown sugar

• 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
Nutrition Facts Yield 4 Servings Calories
354kcal Carbs 11g
vinegar, rubbing it on well before adding the
brown
and cooked through.
sugar on the chicken (don't mix the vinegar and
brown sugar together before adding).
Fat 25g
Protein 18g
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SHEET PAN BALSAMIC CHICKEN
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE
8
Bacon Carbonara Pasta
Course Main Course Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients
Instructions
1. Cook the pasta in a large pot to one minute
less than the directions on the box and keep ½
cup of pasta water to the side to drain pasta
(do not rinse pasta).

• 1 pound spaghetti
• 10 slices bacon , cut into small pieces
• 3 large eggs , yolks
• ½ teaspoon Kosher salt
• ¼ teaspoon coarse ground black pepper
• 1 cup Parmesan , shaved
• 1 cup frozen peas

2. In a large skillet add the bacon and cook it
until crisp then turn off the heat and remove
the bacon with a slotted spoon then add the
pasta and toss it in the bacon fat.
3. Add the eggs, salt, pepper and Parmesan
cheese to a large bowl and whisk well before
adding slowly while tossing the hot pasta quickly
to prevent it from scrambling.
Nutrition Facts Yield 6 Servings Calories
490kcal Carbs 61g
4. Add in ¼ cup of the pasta water and peas,
tossing again to create a saucy consistency to
the pasta then topping with bacon before serving.
Fat 14g
Protein 27g
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CHICKEN FAJITAS
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE
9
Easy Ribeye Steak
Course Main Course Cuisine American
Prep Time 14 minutes
Cook Time 6 minutes
Total Time 20 minutes
Ingredients

• ¼ teaspoon coarse ground black pepper

• 2 16- ounce ribeye steaks , 1 ½ inch thick

• 3 rosemary sprigs

• 2 tablespoons unsalted butter

• ½ teaspoon Kosher salt

Instructions
6. Put the pan with the steaks into the oven
1. Preheat oven to 500 degrees.
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
see how mine have cooked through).
3. Add the Kosher salt and black pepper to the
steaks and
add to the pan.
7. Rest for five minutes before serving.
Nutrition Facts Yield 2 Servings Calories
631kcal Cholesterol 185mg
4. Sear the steaks on high heat for 3 minutes on
each side.
5. Add the rosemary sprigs to the top of the
steaks and
spoon over the butter onto the steaks.
Fat 47g
Protein 51g
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EASY RIBEYE STEAK
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE
10
Breaded Pork Chops
Course Dinner Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Ingredients
Instructions
1. Season pork chops with salt and pepper.

• 4 pork loin chops , boneless
• (1 inch thick)
• 1 teaspoon kosher salt
• ½ teaspoon coarse ground black pepper
• ½ cup whole milk
• 1 large egg
• 2 cups saltine crackers , crushed finely
• ½ teaspoon paprika
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter

2. In a low bowl whisk together milk and egg
until well combined.
3. Add saltine crumbs to a second bowl with
paprika.
4. Dredge pork chops in the egg wash then press
into the crumb mixture.
5. Let pork chops sit for 2-3 minutes then add
vegetable oil and butter to a large heavy skillet
on medium-high heat.
Nutrition Facts Yield 8 Servings Calories
252kcal Carbs 14g
6. Cook pork chops for 4-5 minutes on each side
until cooked through (minimum temperature of 145
degrees).
Fat 14g
Protein 17g
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 10
BREADED PORK CHOPS
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Cheesy Sausage and Pepper Pasta
Course Main Dish Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients

• 8 ounces gemelli pasta
• 2 tablespoon extra-virgin olive oil
• 1 pound ground pork
• 1 tablespoons ground fennel
• ¼ teaspoon red pepper flakes
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt

• ½ teaspoon coarse ground black pepper
• 3 cloves garlic minced
• 1 yellow onion chopped
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 4 cups marinara sauce
• 1 cup mozzarella cheese cubed

Instructions
1. Cook the pasta one minute shy of the
directions, drain and do not rinse.
3. Add in the bell peppers and cook for an
additional 2-3 minutes until softened, stir in
the marinara sauce and pasta, top with
mozzarella cheese and serve.
Nutrition Facts Yield 4 Servings Calories
539kcal Carbs 21g
2. Add the olive oil to a large skillet on
medium-high heat along with the ground pork,
fennel, red pepper flakes, oregano, thyme, salt,
black pepper, garlic and onion and cook for 5-6
minutes, until cooked through, stirring
occasionally.
Fat 38g
Protein 29g
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 11
CHEESY SAUSAGE AND PEPPER PASTA
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Indian Butter Chicken
Prep Time 10 minutes Cook Time 20 minutes Total
Time 30 minutes
Course Main Dish Cuisine Indian
Instructions OVERNIGHT MARINADE 1. In a large
ziploc bag the night before cooking add the
yogurt, lemon juice, cumin, cinnamon, cayenne,
black pepper, ginger, salt and chicken and mix
well.

• Ingredients
• BUTTER CHICKEN MARINADE
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• ¾ teaspoons black pepper
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 3 chicken breasts , boneless, skinless

2. If you don't want to marinade overnight, you
can either marinade for 15 minutes or simply add
the lemon juice and half the spices to your
sauce (when you add in the cumin). Skip the
yogurt.
BUTTER CHICKEN SAUCE 1. Add the butter, garlic
and jalapeño to a large skillet on medium heat
until you can smell the garlic, about 1 minute.
2. Add the 2 teaspoons cumin, 2 teaspoons
paprika, 1 teaspoon salt and cook for 1 minute,
stirring constantly until the spices darken in
color.

• BUTTER CHICKEN SAUCE
• 1 tablespoon unsalted butter
• 1 clove garlic , minced
• 1 jalapeno pepper , finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon Kosher salt
• 8 ounces canned tomato sauce
• 1 cup heavy cream

3. Add in the tomato sauce and heavy cream, stir
and cook for 1 minute.
4. Remove the sauce from your pan and keep to the
side then wipe skillet clean.
Nutrition Facts Yield 6 Servings Calories
383kcal Carbs 7g
5. Add in 2 tablespoons of butter and vegetable
oil to your large skillet on medium high heat.
6. Remove most of the marinade (and discard this
marinade) from your chicken and add it to the
skillet (you can keep the chicken whole or cut
into large chunks).

• TO FINISH
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• ¼ cup fresh cilantro , chopped

7. Cook for 5-6 minutes on each side until cooked
through.
Fat 27g
Protein 27g
8. Top with sauce and bring to a simmer, then top
with cilantro.
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 12
INDIAN BUTTER CHICKEN
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Chicken Alfredo Pasta
Course Dinner Cuisine Italian
Prep Time 10 minutes Cook Time 20 minutes Total
Time 30 minutes

• Ingredients
• 1 pound fettuccine pasta
• 2 chicken breasts , boneless and skinless
• ½ teaspoon Kosher salt
• ¼ teaspoon coarse ground black pepper
• 2 tablespoons olive oil

• ALFREDO SAUCE
• ½ cup unsalted butter
• 2 cups heavy cream
• 2 cloves garlic , minced
• 3 cups Parmesan cheese , shredded
• ½ teaspoon coarse ground black pepper
• Parmesan cheese and parsley , for garnish

Instructions 1. Cook pasta 1 minute shy of
directions on the box, then drain and set aside.
7. Whisk in heavy cream and bring to a simmer.
8. Cook for 3 minutes, stirring often.
2. Butterfly the chicken into 4 thin fillets.
9. Add in Parmesan cheese and black pepper,
stirring until cheese is melted and the sauce
has thickened.
3. Season with salt and pepper.
4. Add olive oil to a large deep skillet on
medium-high heat.
Nutrition Facts Yield 12 Servings Calories
512kcal Carbs 29g
10. Cut the chicken into strips, add back into
the pan.
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.
12. Serve with additional Parmesan cheese if
desired and garnish with parsley.
6. Add butter and garlic to a medium saucepan on
medium heat.
Fat 34g
Protein 23g
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 13
CHICKEN ALFREDO PASTA
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Buttery Lemon Garlic Baked Chicken
Course Dinner Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
Instructions

• 1 teaspoon kosher salt
• ½ teaspoon coarse ground black pepper
• 1 tablespoon flour
• 2 tablespoons garlic powder
• 2 chicken breasts , boneless and skinless, and
  sliced in half
• ¼ cup lemon juice
• ? cup unsalted butter , sliced

1. Preheat oven to 400 degrees and grease a 9x13
baking dish or large oven-safe skillet.
2. Mix together salt, pepper, flour and
garlic powder in a low flat bowl.
3. Dip the chicken into the lemon juice
and press into the flour mixture.
4. Place the chicken into the baking dish
and top with slices of butter.
Nutrition Facts Yield 4 Servings Calories
303kcal Carbs 5g
5. Cook, uncovered for 20-25 minutes
until chicken is cooked through.
Fat 20g
Protein 25g
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 14
BUTTERY LEMON GARLIC BAKED CHICKEN
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Chicken Tortilla Soup
Course Dinner, Soup Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

• Ingredients
• 2 tablespoons canola oil
• 1 yellow onion diced
• 2 cloves garlic minced
• 4 ounces chopped green chile peppers
• 14.5 ounces canned black beans drained and
  rinsed
• 14.5 ounces canned diced tomatoes
• 2 cups corn
• 1 teaspoon kosher salt
• ½ teaspoon coarse ground black pepper

• 2 teaspoons cumin
• 1 teaspoon chili powder
• ¼ teaspoons cayenne pepper
• ½ teaspoon dried oregano
• 4 cups chicken broth
• 14.5 ounces crushed tomatoes
• 2 chicken breasts boneless and skinless
• 2 4- inch flour tortillas cut into strips
• ¼ cup cilantro chopped

Instructions 1. Add the canola oil to a large
dutch oven on medium heat and add the onion and
garlic, cooking for 2 minutes until you can
smell the garlic.
3. Add the chicken broth, crushed tomatoes and
chicken breasts and bring to a boil before
reducing to a simmer for 22-25 minutes.
Nutrition Facts Yield 8 Servings Calories
382kcal Carbs 52g
4. Remove the chicken, shred with two forks,
then return to the pot with the shredded
tortillas and cilantro, stirring well before
serving.
2. Add the green chiles, black beans, diced
tomatoes, crushed tomatoes, corn, salt, pepper,
cumin, chili powder, cayenne pepper, and oregano
and mix well.
Fat 9g
Protein 22g
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 15
CHICKEN TORTILLA SOUP
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Memphis BBQ Sloppy Joes
Course Dinner Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
Instructions
1. In a large skillet add the beef, onions, green
bell peppers, salt and pepper, cooking well,
breaking it apart but leaving some chunks for
5-6 minutes.

• 1 ½ pounds ground beef , 85/15
• 1 yellow onion , diced
• ½ green bell pepper , chopped
• 1 teaspoon kosher salt
• ½ teaspoon coarse ground black pepper
• 14.5 ounces diced tomatoes , drained
• 1 cup beef broth
• 1 cup Memphis BBQ Sauce
• 1 tablespoon Worcestershire sauce
• 6 brioche buns , toasted

2. Add in the canned diced tomatoes, beef broth,
bbq sauce and Worcestershire sauce, cooking
until the sauce starts to evaporate and the
mixture becomes "sloppy", about 5-6 minutes.
Nutrition Facts Yield 6 Servings Calories
713kcal Carbs 64g
3. Spoon the mixture onto the brioche buns and
top with Sweet Coleslaw.
Fat 37g
Protein 32g
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 16
MEMPHIS BBQ SLOPPY JOES
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Chicken A La King
Course Dinner Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients

• ½ cup flour
• ½ teaspoon kosher salt
• 2 cups chicken broth
• 2 cups whole milk
• 2 chicken breasts , cut into 1" chunks
• 1 cup frozen peas

• 4 tablespoons unsalted butter
• 8 ounces crimini mushrooms , sliced
• 1 stalk celery , thinly sliced
• ½ yellow onion , chopped
• ½ green bell pepper , diced
• 1 carrot , peeled and diced

Instructions 1. Add butter to a large heavy
skillet on medium heat.
5. Add into the pot and stir well.
6. Add in chicken breast pieces and bring to a
simmer.
2. Add in mushrooms, celery, onion, bell pepper,
and carrots, stirring well.
Nutrition Facts Yield 6 Servings Calories
283kcal Carbs 20g
7. Cook for 10-12 minutes until thickened.
3. Cook for 8-10 minutes until vegetables are
softened.
8. Stir in peas and serve over rice or toast.
4. Whisk together flour, salt, broth, and milk
until smooth.
Fat 13g
Protein 23g
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 17
CHICKEN A LA KING
18
Italian Meatball Soup
Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients
Instructions
1. Add the beef broth to a large dutch oven on
medium high heat and bring it to a boil

• 4 cups beef broth

• 16 ounces frozen cooked Italian meatballs,

• 3 cloves garlic , minced

• 29 ounces diced tomatoes , undrained

2. Add in the meatballs, garlic, diced tomatoes,
cannelini beans, salt, pepper and Italian
seasonings.

• 29 ounces cannellini beans , drained and

rinsed

• ½ teaspoon kosher salt

3. Cook on medium heat, covered, for 20 minutes.

• ¼ teaspoon coarse ground black pepper

• 1 teaspoon Italian Seasoning

Nutrition Facts Yield 10 Servings Calories
182kcal Carbs 10g
4. Add Parmesan cheese right before serving.

• ? cup Parmesan cheese , shredded

Fat 11g
Protein 13g
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 18
ITALIAN MEATBALL SOUP
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Ground Pot Roast Pasta
Course Dinner, pasta Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients

• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ¼ teaspoon coarse ground black pepper
• 1 tablespoon Worcestershire sauce
• 2 cups beef broth
• 1 tablespoon cornstarch

• 8 ounces egg noodles
• 1 pound ground beef 85/15
• 2 tablespoons unsalted butter
• 8 ounces mushrooms sliced
• ½ yellow onion sliced
• 1 clove garlic minced

Instructions 1. Cook the egg noodles a minute shy
of the directions and drain (do not rinse).
4. Add the Worcestershire sauce, beef broth 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
browned (about 6-8 minutes) then remove from the
pan.
5. Add in the mushroom mixture, ground beef and
pasta and mix to combine before serving.
Nutrition Facts Yield 4 Servings Calories
550kcal Carbs 46g
3. Add the butter, mushrooms, onions and garlic,
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
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 19
GROUND POT ROAST PASTA
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Chicken Piccata
Course Dinner Cuisine Italian
Prep Time 5 minutes Cook Time 20 minutes Total
Time 25 minutes
Instructions 1. Cut the two chicken breasts into
four thinner filets.
Ingredients

• 2 large chicken breasts ,

boneless and skinless
2. Season chicken with salt and pepper and press
into Italian breadcrumbs on both sides.

• 1/2 teaspoon kosher salt

• 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
each side until browned and cooked through.

• ½ cup Italian breadcrumbs

• 5 tablespoons unsalted butter , divided

4. Remove chicken from the pan and add to plate
tented with foil.

• 1 clove garlic , minced

• 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
minutes.

• 1 lemon , thinly sliced

7. Add in chicken broth, lemon slices, lemon
juice, and capers and cook for 6-8 minutes until
reduced by half.

• ? cup fresh lemon juice
• ¼ cup capers , drained and rinsed

Nutrition Facts Yield 4 Servings Calories
348kcal Carbs 14g

• ¼ cup parsley , for garnish

8. Turn off heat, add the remaining 3 tablespoons
butter and stir well until sauce is smooth and
creamy.
9. Add the chicken back into the pan, spoon sauce
over it to coat and garnish with minced parsley.
Fat 18g
Protein 27g
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 20
CHICKEN PICCATA
21
Ground Beef and Broccoli
Course Dinner Cuisine American, Chinese Food
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients

• SAUCE
• ½ cup oyster sauce
• 1 tablespoon cornstarch
• ¼ cup cooking sherry
• 1 tablespoon low sodium soy sauce
• 1 tablespoon sugar

• 1 ½ pounds lean ground beef , 85/15
• 1 tablespoon vegetable oil
• 2 cloves garlic , minced
• 2 teaspoons ginger , minced
• 1 pound broccoli , cut into bite size chunks

Instructions 1. To make the sauce, whisk oyster
sauce, cornstarch, cooking sherry, soy sauce,
and sugar together. Set aside.
4. Add garlic and ginger to the pan, cook for an
additional 1-2 minutes, stirring frequently.
5. Stir in broccoli and sauce until well
combined, cooking 1-2 minutes for sauce to
thicken.
2. Steam broccoli slightly in the microwave for
1-2 minutes in a covered microwave safe bowl.
Nutrition Facts Yield 6 Servings Calories
324kcal Carbs 11g
3. In a large skillet over medium high heat, add
oil and ground beef. Cook 6-8 minutes, until
cooked through, breaking up after a crust has
formed. Drain fat.
Fat 20g
Protein 24g
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 21
GROUND BEEF AND BROCCOLI
22
Easy Skillet Lasagna
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients
Instructions
1. Cook beef in a large skillet with onion and
bell pepper over medium- high heat about 4-5
minutes until cooked.

• 1 pound lean ground beef

• 1 yellow onion chopped

• 1 red bell pepper chopped

• ½ cup water

• ½ teaspoon kosher salt

2. Add in the water, salt, pepper, Italian
seasoning, crushed red pepper flakes and
marinara sauce cooking for 4-5 minutes.

• ¼ teaspoon coarse ground black pepper

• ¼ teaspoon Italian seasoning

• ¼ teaspoon crushed red pepper flakes

• 2 cups marinara sauce

3. Add in the pasta and top with mozzarella and
ricotta cheese before serving.
Nutrition Facts Yield 6 Servings Calories
324kcal Carbs 20g

• 8 ounces cooked farfalle pasta

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

Fat 13g
Protein 28g
CLICK HERE TO LEARN MORE ABOUT THIS RECIPE 22
EASY SKILLET LASAGNA
23
Cheeseburger Pasta
Course Dinner Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Ingredients

• 14.5 ounces diced tomatoes
• 2 tablespoons dill pickle relish
• 1 tablespoon yellow mustard
• ¼ cup ketchup
• 8 slices American cheese , or Velveeta

• 1 pound elbow macaroni , cooked
• 1 pound ground beef
• ¼ yellow onion , chopped
• 1 teaspoon kosher salt
• ½ teaspoon coarse ground black pepper

Instructions 1. Cook pasta 1 minute shy of the
directions on the box and drain, do not rinse.
4. Add diced tomatoes (do not drain), relish,
mustard, and ketchup, stirring well.
5. Bring to a simmer and cook for 5-6 minutes
until sauce is creamy.
2. Add ground beef and onion to a large pot and
cook on medium-high heat, breaking it apart as
you cook for 6-8 minutes.
Nutrition Facts Yield 12 Servings Calories
289kcal Carbs 32g
6. Add in American cheese slices and stir right
before serving.
3. Season with salt and pepper.
Fat 11g
Protein 15g
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CHEESEBURGER PASTA
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