Drunken Noodles-Italian Style -perfect Sunday night dinner

Posted on November 4, 2026 | Leave a comment

This is a comforting, flavor packed dish that combines wide noodles ( pappardelle) with savory flavors like Italian sausage, beef, bell peppers and wine infused tomato sauce.

I made this for dinner this past Sunday night and it was just perfection on a plate.

Ingredients:

1 tablespoon olive oil

1 onion diced

3 cloves garlic, minced

1/2 teaspoon red crushed pepper flakes ( optional for heat)

1/2 lb ground Italian sausage

1/2 lb. ground beef, or ground turkey you can go all meat or all sausage or 1/2 and 1/2 up to you

1 red bell pepper, sliced into thin strips

1 yellow bell pepper, sliced into thin strips

1 pint cherry tomatoes, sliced 1/2 or 1 28 oz. can diced tomatoes with juices

1/2 cup dry white wine

Salt and Pepper to taste– be sure to taste for salt and pepper

8 oz. pappardelle noodles

Directions:

Get all ingredients out and prepped makes for easier cooking and read recipe thoroughly first is my suggestion always

Place a large heavy bottom pan or large saucepan over medium high heat, and add about 1tablespoon of olive oil when oil is hot sauce the diced onions, and then add minced garlic along with crushed red pepper if you’re using it

when onions are translucent I add a little more olive oil maybe a tablespoon and once oil is hot add the sausage in small little chunks and allow it to brown in the oil , I added some ground beef along with sausage — this is optional but I had it and it added a layer of flavor to the sauce — and add some salt now you’ll taste again for salt , don’t be stingy but don’t over salt.

when browned I added the sliced bell peppers and allowed them to soften in the pan along with the tomatoes or the can of tomatoes –let this sit for about 20 minutes till tomatoes blister and completely soften

then I added the wine and allowed it to reduce while scraping up from the bottom of the pan ( de-glazing the pan) taste for salt again and add if necessary

when wine is fully reduced I allowed it to gently simmer while I prepared the pappardelle noodles which cooked in 6 minutes and reserve about 1 cup of pasta water you may need it at the end

the longer the simmer the better obviously for full immersion of the flavors and taste for salt and pepper along the way

I used a very large sauce pan and was able to add noodles to pan and I added about 1/2 cup of pasta water — the larger the pan the better –Le Creuset large dutch oven would work perfectly as well

Use whatever pasta you like I like the wide noodle like ribbons for this one but don’t sweat it

No white wine add red wine – no wine use chicken stock

Add grated parmesan and if you have it some snips of basil and you’re good to go

*and I added some steamed spinach to mine , I love the flavor and the benefits of fresh spinach

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Couscous and Butternut Squash Salad with Kale or Arugula –no tv

Posted on November 2, 2026 | Leave a comment

This salad is most definitely one of my top ten salads and if you added a protein it would make a delicious dinner salad.  It is just perfection on a plate. Beautiful to look at and delicious to eat. Fairly Healthy and you can keep it vegan without any dairy or add cheese for a delicious vegetarian salad .  It takes a bit of prep work but you can prep a few hours ahead and be done with it prior to the meal which is always a good thing in my book.

I prepped butternut squash and couscous and used baby arugula this time. I dressed the salad and let it sit , Kale is better when it’s soft and broken down so if you’re using Kale I suggest chopping it.  I love Kale but don’t want to feel like I’m eating my front lawn. It is delicious with kale or arugula or really any greens you prefer.

If you like a heavier dressed salad I would definitely double up the salad dressing. Or just pour a little over it and leave extra for individual dressing.

This is what I did. Enjoy and Happy Fall.

Ingredients:

1 lb . butternut squash – 1 package of pre-cut squash and then I cut into small 1/2 inch cubes

2 Tablespoons olive oil

Kosher Salt and Freshly Ground Black Pepper – to taste

1 cup dry Pearl Couscous , cook in water according to package directions

app. 2 cups chopped Kale Leaves or Arugula is also a great choice if you’re not a kale fan or really 2 cups of any kind of greens you like.

1/3-1/2  cup dried cherries–you can use craisins, raisins, cranberries whatever dried fruit you like -if you like less use 1/3 cup I tend to use more

1/3-1/2  cup chopped walnuts–same as above and you can obviously omit if you don’t like or use chopped pecans or other nuts

*app. 2 oz. crumbled goat or feta cheese if you’d like– I like the creaminess that goat cheese delivers so I use it over feta in this but use whichever you prefer

Orange Vinaigrette Dressing:

2 Tbsp. Apple Cider Vinegar

2 Tbsp. Extra Virgin Olive Oil

2 Tbsp. Freshly-Squeezed Orange Juice –this is a must

pinch of salt and black pepper, to taste

I almost always double this

Directions:

To make the salad:

Pre-heat oven to 425 degrees and cut butternut squash into 1/2 inch cubes.

Spread the butternut squash out in an even layer on a baking sheet that’s been sprayed with cooking spray add 2 Tbsp. Olive Oil to squash to coat, sprinkle a little kosher salt and freshly ground black pepper to the squash .  Bake for 15 minutes then flip squash over (as best you can) Bake for an additional 10-15 minutes or until the squash is tender and slightly browned around the edges. Remove from oven and transfer back to the large mixing bowl. Depending on your oven the squash could take a little longer to cook, you just want it soft enough that it’s cooked through and a little browned up

Couscous: buy pearled Israeli Couscous –available everywhere Bring 1 1/4 cups water to a boil add 1 cup Couscous a sprinkle of salt and return to a boil . Reduce heat and simmer covered till tender about 15 minutes.

To make the vinaigrette:

Whisk all ingredients, (orange juice, olive oil, apple cider vinegar and pinch of salt and pepper to taste. I used all of the vinaigrette and it was very lightly dressed and rather tasty. If you prefer more dressing on the side , double the recipe.

Add cooked couscous, kale, cherries, walnuts, goat cheese* and vinaigrette,  toss to combine. Taste for Salt and Pepper after all combined.img_2936img_2933img_2929img_2928

Serve Warm, or refrigerate and this will keep for app. 3 days in fridge.

It’s a very light salad dressing so the kale absorbs it and it will keep nicely in fridge.

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Baked Salmon and Fried Rice

Posted on October 29, 2026 | Leave a comment

This has got to be the easiest dish — dump and bake with very little prep. I actually use Trader Joe’s Vegetable Fried Rice but you can substitute any kind you prefer.

Easy to prep and pretty healthy .

Give it a go.

Perfect weeknight meal. Double the rice for more people and add about 1/2 lb of salmon for 4 . We had leftovers with this amount but for 4 I would increase rice and salmon.

Ingredients:

1 1/2 lbs piece of salmon cut into chunks — I did it myself

1 bag of Trader Joes frozen vegetable fried rice

1 cup frozen edamame

1/2 cup chicken broth

2 Tablespoons soy sauce

1 Tablespoon sesame oil

1 Tablespoon Honey

1 tsp. ground ginger

1 Tbsp. fresh minced garlic

Scallions (green onions ) for topping

*siracha for topping optional as well

*sesame seeds for topping also optional

Directions:

First pat salmon piece with paper towels to take away any extra moisture then when dry sprinkle salmon with some kosher salt and freshly ground black pepper and pre heat the oven to 400 degrees

In a 9×13 baking dish ( sprayed first with cooking spray) add the bag of frozen rice and broth

Put it in the oven for about 15 minutes

While rice is in oven put together soy sauce, sesame oil, honey, ginger and garlic in a large enough bowl to hold salmon.

Add salmon chunks to mixture and give it a good stir. Let it sit till rice comes out of the oven.

Add salmon pieces to the top of rice and put back in oven for about 15-20 minutes until salmon is cooked to your liking. I prefer it a little under cooked not over cooked.

Top with sesame seeds if you like and green onions and sriracha if you like or any hot sauce.

That’s it super easy weeknight meal.

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Pasta and Vodka

Posted on October 27, 2026 | Leave a comment

IMG_6409 IMG_6410 IMG_6412Pasta is probably my favorite go to meal, and I mean Vodka? really? Add a little cream and a can of tomatoes and you’ve got a spectacular meal. You’ll also need a little fresh basil and parmesan to finish it off. It’s an easy meal and if you have the cream and cheese in the house you’re good to go. I always stock the tomatoes and I happened to have the cream in the house and there is always a bottle of Vodka in the freezer right? Fresh Basil is a wonderful layer but if you don’t have it you’ll still be fine. This pasta cooked up in no time and it was heavenly. Perfect Sunday night dinner or Meatless Monday night dinner.

Enjoy!

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Ingredients:

1 lb. pasta ( rigatoni type of noodle is perfect)

3 cloves garlic, minced

*1/4 teaspoon crushed red pepper– I love the heat but use at your own discretion

1/2 cup grated Parmesan, plus more for serving

1 tablespoon olive oil

app. 3/4 to 1 teaspoon of kosher salt for sauce (taste for salt) you’ll also need about 2 teaspoons to cook the pasta in

1/3 cup Vodka

1 28 ounce can whole tomatoes, I prefer San Marzano type so look for that

1/2 cup heavy cream

a few fresh basil leaves, cut up into smaller pieces

Directions:

Prepare pasta according to directions on box,  I always throw in about 2 teaspoons of salt to it. When pasta is ready , just drain. I made the sauce while the pasta was cooking.

Place a large skillet type pan on the stove (see pics) Add the olive oil and heat until it shimmers ( app. 1 minute) add the garlic and red pepper (if you’re using it). Cook garlic and red pepper and cook, stirring until soft and fragrant but not browned, this should be less than a minute. Add the vodka and cook down the vodka until it is nearly evaporated. Add the tomatoes and remaining 3/4 teaspoon of kosher salt (start here and add to your own taste) bring to a boil (breaking up the tomatoes with a wooden spoon as they cook down) A little trick I use is to use a potato masher and push down on the tomatoes while they’re cooking, just be careful and do it slowly because you wouldn’t want to get burned by some hot tomato sauce.  Lower heat to medium-low and simmer for 30 minutes. Add the cream , basil and grated Parmesan and bring to a boil , then reduce and let flavors marinate for about another 1/2 hour on a very low heat. I continue breaking up the tomato bits. Add the cooked pasta to pot and stir to coat the pasta!!!!  Serve it up!!!!! A-mazing meat-less meal.

*if you like sauce “less tomatoey” without big chunks of tomato you can use an immersion blender once it’s cooled down < I will usually wait a bit till it’s just warm then add the cream then use blender stick or actual blender. If you really like “no chunks” use crushed tomatoes , I like the chunks but my grandkids don’t so I will use immersion blender or just crushed tomatoes .

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Sheet Pan Chicken with Sweet Potatoes -Peppers and Red Onion

Posted on October 26, 2026 | 3 comments

This is one of my go to recipes whenever I have some chicken thighs ( which we prefer) and sweet potatoes and peppers in the house. Pretty simple and while not the most elegant meal it’s yummy and perfection on a plate.

If you really like chicken breasts cut in 1/2 so they cook evenly and if no sweet potatoes substitute with Yukon gold or any potato you prefer. But the red onion is a must and so is the pepper ( any color) as is all the spices.

*this recipe is for 4 people I cut it in 1/2 for the two of us and we ate the whole thing! This recipe is rather loose so read through the ingredients and the directions carefully and make your own adjustments to your own taste .

Stay warm Stay safe and keep on cooking with Candi.

Ingredients:

2 lbs. chicken thighs–skin-on, bone-in

1/2 medium size red onion , thinly sliced — for four people you can actually use a whole red onion especially if you really love red onion ( which we do)

1 -2 teaspoons kosher salt more or less as necessary

1 teaspoon coriander

3 cloves garlic, minced

1/2 teaspoon ground black pepper

3-5 tablespoons olive oil — also see directions for the oil distribution

1 -2 sweet potatoes depending on the size –I used 1 large one for the two of us ( or switch it up to any potatoes you like) just remember to cut into small cubes ( see photo) so they all cook uniformly

2 large Red, yellow or orange bell pepper , thinly sliced — I used 1 pepper for the two of us

3/4 teaspoon sweet paprika

1/8 teaspoon cayenne pepper

1/8 teaspoon ground all-spice — this is a must for the win

Directions:

In a large bowl, mix together 2 tsp. kosher salt , minced garlic, coriander and black pepper. Add in the chicken pieces to the bowl and rub the dry mixture all over the chicken. Let it sit at room temp. for about 30 minutes at least

Pre-heat oven to 425 degrees, In another large bowl toss together 3 – 4 Tablespoons of Olive Oil, sweet potatoes, pepper, red onion, and 1 more Teaspoon of kosher salt, paprika, cayenne and all spice. I let this sit for a 1/2 hour or so as well at room temp. The veggies should have a light glaze of oil so I sometimes add a little more it can’t hurt just don’t go crazy . Mix well. Add a little olive oil to the chicken before you’re going to cook also that should be enough unless it seems very dry then add a little more.

When you’re ready spread vegetables on a sprayed , rimmed baking sheet. Place chicken pieces ( see photo) skin side up among the vegetables, not on top of the vegetables. Chicken should rest on the baking sheet directly.

Roast at 425 for 15 minutes. Remove pan from the oven and raise heat to 450 degrees. Using a spoon I gently flip over the vegetables but don’t flip over the chicken. Return to the oven which is now 450 degrees and roast chicken till cooked through. App. 15-20 minutes. Check on veggies and you can use a meat thermometer for chicken. I actually cooked for 25 minutes more because I like a crispy skin and the chicken thighs can take the heat.

Plate it up and Enjoy!

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Apricot Honey-Mustard Chicken

Posted on October 22, 2026 | Leave a comment
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Apricot Preserves (13 ounce size jar) is fine or 12 oz. Honey and delicious Dijon Mustard from Maille
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straight out of the oven–why you will want to have sprayed baking dish with cooking spray
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Delicious Apricot Honey Mustard Chicken

This is a simple, quick to assemble and delicious chicken recipe.  We prefer chicken thighs because we think they are tastier. I am sure this would be delicious over chicken breasts as well. If making chicken breasts the cooking times could vary. This whole dish from start to finish was just under an hour!!!! Now that’s a recipe I can get behind. Hope you enjoy it as much as we did.

The basting is important. So set your clock to go off every 10 minutes . Whole chicken dish should cook  in 1/2 hour to 40 minutes so that’s 3- 4 basting times. I cooked for about 38 minutes. Use a spoon to baste.

8 chicken thighs will serve 4 people–I made 5 but wanted to check amounts of ingredients so I used full on amounts of sauce which worked out fine and made for easier basting and enough sauce for serving. This recipe will be perfect with 8 average size thighs.

Enjoy!

Ingredients:

6-8 chicken thighs (check that they aren’t very small) average to large size thighs or 1 – 1/2 lbs thin chicken breasts 

Kosher Salt and Freshly Ground Black Pepper  -*see variation on spices below

1 12oz. jar of Apricot Preserves or Jam ( 13 oz. is OK) some jars are 12 oz. and that’s fine as well

2 Tablespoons Honey

2 Tablespoons Dijon Mustard ( heaping)

*for a variation on this recipe sprinkle paprika, salt, pepper, and curry powder first and then add other ingredients

Directions:

Preheat oven to 425 degrees.

Rinse chicken thighs and pat dry. Transfer to a sprayed baking dish ( cooking spray) Season chicken generously with kosher salt and freshly ground black pepper on both sides. Set aside.

Bring jam, honey, and mustard mixture to a low boil in a small saucepan over medium heat. Once it starts to boil reduce heat to medium-low or just low. Simmer until sauce thickens and gets reduced by about half, app. 15 minutes. Spoon apricot mixture over chicken thighs in baking dish, spread with spoon to coat evenly.

Bake chicken , basting with sauce from bottom of dish every 10 minutes. Cook until juices run clear when chicken is pricked with a fork. Anywhere from 30 – 40 minutes depending on the size of your chicken thighs. If your chicken doesn’t get that browned up you can always put it under the broiler to crisp up for a few minutes. Just keep an eye on it if you do this.

*for chicken breasts same temperature but only like 15 minutes and you’ll check chicken be careful because breasts dry out very quickly and I didn’t use broiler for chicken breasts — not necessary and if you use 2 lbs. you’ll probably need 2 baking dishes. I also made rice pilaf and my Lemon Parmesan Salad which is super crunch and fresh , it was a great combo of flavors.

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My Go-To Super Easy Meatball Recipe

Posted on October 18, 2026 | 1 comment

This is my favorite quick meatball recipe — My family was just here and dinner was spaghetti and meatballs — had all the ingredients on hand and I like the “simmer” method the best but oven baked will also work well. If I don’t have any homemade sauce on hand my go-to is Raos Marinara or Arabiata style . If you’re a fan of meatballs and spaghetti and who isn’t ? This is quick and easy and you can freeze them in a freezer container for another time. (up to 3 months) This is what I did using garlic powder and onion powder because didn’t have either one on hand but you can use whatever you have. this would also be great on zucchini noodles.

Ingredients:

1 lb. ground beef — I like to use 80% lean ground beef because it’s not dry — you can sub 1/2 lb. of pork if you’d like

1 large egg – beaten

1/4 cup breadcrumbs — flavored Italian style works well here

1/4 cup grated parmesan cheese

1/4 chopped onion — if no onion use 1/2 teaspoon onion powder

2 teaspoons minced fresh garlic– if no garlic or just want to make it easy use 1/2 teaspoon of garlic powder

3/4 teaspoon Kosher salt

1/4 teaspoon ground black pepper

if mixture is dry splash in a little bit of milk at a time

I used a small jar of Raos Marinara plus had some leftover sauce — probably 2 cups total if not a bit more it’s not an exact science.

box of spaghetti or macaroni of your choice — shown here is a bucatini spaghetti which is our favorite thick and ropey

*crushed red pepper to serve

*extra parm cheese to serve

Directions:

In a large bowl , combine the meat, beaten egg, breadcrumbs, cheese, onion and garlic, salt and pepper

Don’t over mix just mix enough that all ingredients are integrated

I use a cookie scooper or spoon to scoop the meat mixture and form into small ( 1- 1/2″) balls and place on a plate.

My preferred mode is to bring sauce to a simmer in small sauce pan — I then drop meatballs into simmering sauce and don’t touch for 20 mins on a slow simmer. After 10 minutes you can gently stir if it seems like they’re falling apart leave them alone. I suggest using a cooking spray on bottom of pan so it helps clean up. After 20 minutes I let meatballs sit on hot stove no flame on while I make the pasta ( any kind you like) 1 box is perfect for 4 people. right before adding to the pasta I gently heat up.

If you prefer baking method you can — Pre heat oven to 400 degrees. Spray a baking sheet with spray or foil or silpat baking sheets — honestly just spray works fine– Bake uncovered 17-20 minutes or until no longer pink in the center. Turn after 10 minutes so they cook evenly. Either method works perfectly and some people don’t like sauce some like parm and butter noodles. It’s up to you, whichever method you use will work.

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Chicken Tortilla Soup

Posted on October 16, 2026 | 3 comments

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This soup has always been a favorite of mine and I usually try to order it when it’s offered on a menu. I am a big fan of Mexican Food and have always wanted to try to make my own Chicken Tortilla Soup .This is a super easy version using a store-bought rotisserie chicken and a packet of Taco Seasoning.  Now that the weather has turned super cold it’s a perfect time for heart warming meals. I started cooking soup in the afternoon, prep was pretty quick and I let it simmer for an hour and then turned off stove while we went out. When we got home I turned on the stove and continued cooking soup. I cut up avocado, chopped up some cilantro, put sour cream and cheese into some little bowls and in less than 1/2 hour we were sitting eating this delicious and tasty soup! Joel even ate the avocado!!!!  He loved the soup and it’s very filling. 

I use crispy tortillas if that’s what I have in the house. It is delicious with soft corn tortillas sliced up and added into the soup at the end also. I love when the crunchy chips go soft in the soup with the melted cheese– I could go on and on about this soup. Tonite I used soft tortillas.

If you have the time I suggest making this soup, it is so easy with a prepared chicken or you can make your own chicken .  The prep is about 15 minutes using store-bought chicken and cooking is about 1 1/2 to 2 hours for soup.  I just think soup tastes better the longer it sits. I prefer making it in the early part of the day and letting it sit on the stove for a while.

This is a big soup and will probably serve 6-8 nicely. I have a container in my freezer and 4 of us ate this soup.

Look for my slow cooker version also on my blog.

Enjoy!

Ingredients:

1 Rotisserie Chicken from your favorite supermarket–this is the easiest route unless you have left over chicken or you can make your own 

1 Tablespoon Olive Oil

1 Packet of Taco Seasoning — this is really easy , use whatever brand you like

1 cup diced onion

3 cloves garlic, peeled and minced

1 diced green pepper

1 diced yellow, red or orange pepper

1 10 oz. can  Rotel brand Tomatoes and Green Chiles–just a suggestion

1 can enchilada sauce– green or red ( in Mexican Food section of your supermarket) its a small sized can

1 15 oz. can of whole-kernel corn  – drained

32 ounces Chicken Broth

3 Tablespoons Tomato Paste

4 cups hot water

2 cans Black Beans , drained and rinsed unless they’re organic and then you don’t have to rinse but I always do anyway

*3 Tablespoons Cornmeal –mixed with water ( see instructions)

5 Soft Corn Tortillas (I use the small ones) cut into uniform strips or crunchy tortilla chips–use as many or as little as you like–or skip all together for a lighter version.

Toppings:

*optional and use whatever you like — these are just some suggestions

Sour Cream

Cilantro

Grated Cheese –Monterey Jack is a good choice here or Mexican Blend Grated Cheese

Cut-Up Avocado

Salsa or Pico De Gallo

Diced Red Onion

Diced Fresh Jalapeno

Hot Sauce like Cholula is my favorite go to sauce

Directions:

I took skin off chicken and shredded most of the chicken meat.

Heat 1 Tbsp. Olive Oil in a large Pot –dutch oven is great here (Le Creuset) add onions, peppers, and minced garlic. Stir and begin cooking, then add the packet of Taco Seasonings if it’s very dry and hard to stir you can add a little more olive oil. Add in the shredded chicken and stir it all up.

Pour in Rotel, chicken stock, tomato paste, enchilada sauce, water , black beans and corn. Bring to a boil, then reduce heat to a simmer. Simmer for app. 45 minutes to an hour, uncovered.

*In a little bowl mix 3 cornmeal with a small amount of water , just enough to mix it into a paste like consistency. Pour into the soup, then simmer for an additional 30 minutes at least, I cooked for another hour. I always believe the soup is best when it sits for a long time — this step is optional as I have done it with and without it. It thickens it up which the soup doesn’t really need but it does add some flavor. It’s totally up to you.

Check seasonings, adding more salt if you need it , I added kosher salt because I felt it needed it. Taste has to be your guide but be sure not to undersalt, you don’t want this to be bland. Turn off heat and allow to sit for about 20 minutes.

Five minutes before serving, gently stir in the tortilla strips if you’re using them.

Ladle into bowls, then top with your favorite toppings and there you go! I think the chips/tortillas make this soup along with the cilantro and avocado. Let your taste be your guide here.

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Easy Skillet Lasagna

Posted on October 14, 2026 | 1 comment

This was truly one of the most epic meals! The whole meal in under an hour.  While I love a real lasagna I didn’t want to put the whole thing together and deal with it. Once you have the ingredients the prep time is minimal and you aren’t using store bought sauce.  You will be making the sauce and it will all cook together in the pan .  This can be done a few different ways and I invite you to play around with the ingredients and spices to your own liking. All I can say is Wow!  Delicious! Perfect Sunday night dinner .  All in one pot is truly a great way to cook, no fuss, no muss and no having to deal with cooking lasagna noodles!!!!!! Yeah!

This can easily be made with ricotta cheese and spinach or any veggies you like. I would even try it with cut up eggplant!

*You’ll need a large oven proof skillet with lid

*perfect for freezing leftovers

Ingredients:

1 to 1/2 Tablespoon Olive Oil–I used 1 1/2 you can start with 1 and add more to onions if you need it

1/2 lb. ground beef ( I used 80/20)

3 Italian sausage links, casings removed ( I used Hot Italian Sausage) use what you like , you can use turkey or chicken sausage as well

1 onion, diced

1 14.5 oz. can diced tomatoes

1 8oz.can tomato sauce

*Italian seasonings , if you have Italian seasonings in a jar that’s great if not use a little dried oregano and dried basil. Italian Seasonings is available in the spice department of all food stores.

*1/2 teaspoon crushed red pepper

App. 1/4 tsp. Kosher Salt and more to taste

2-3 garlic cloves, minced

app. 10 lasagna noodles, broken into 1/4’s, if it breaks up differently don’t worry it’s a very loose recipe! 8 ounces Farfalle Pasta also works if you don’t feel like using the lasagna noodles. Un-cooked Noodles!!!!!

8 oz. mozzarella balls ( fresh) I used the small ones this time. Use whatever cheese you like but these worked out beautifully.  You can always use shredded mozzarella, or just cut a large ball of mozzarella into small pieces ( as much or as little as you’d like) if using shredded mozzarella, you’ll need about 1 cup

2 cups water

Freshly grated Parmesan Cheese for serving

*you can also use 1 cup Ricotta Cheese for a very cheesy version, I would use this if I was making it with spinach and going veggie.

Directions:

Heat olive oil in a large skillet over medium-high heat. Add onions and cook till translucent, add garlic towards the end of onion process. Add ground beef to the onions, stirring occasionally till browned. I removed with slotted spoon and set aside in a bowl. I then cooked up the sausage making sure to crumble the sausage as it cooked.  I then removed sausage to bowl with meat , onions, and garlic and drained all excess fat from pan.

Pre-heat the oven to Broil.

Return meat to pan, add tomato sauce, diced tomatoes, spices, add 1/4 tsp. kosher salt to taste, if you need more add it. Add in the meat mixture and stir, bring to a simmer and add in broken lasagna pieces and 2 cups of water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13- 15 minutes for al dente. I stirred it gently a few times just to make certain that the noodles cooked through and didn’t stick together.

Remove from the heat . I placed my Mozzarella on top and placed in oven under broiler for about 5 mins. Check on it because you don’t want it to blacken. All ovens are different, in mine it needed about 6 minutes to just start browning without burning, but you don’t want to burn this up so set timer and keep an eye on it!

Remove from the oven and let it sit out for a few minutes. Plate it up and let everyone add their own parmesan cheese! Enjoy! you will.

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Plated up and ready to eat

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Finished Product

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adding mozzarella before placing under broiler

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placing un-cooked noodles into sauce

This would serve 4. It’s tough to double because you would need a super large pan.

This makes for an amazing leftover!

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Air Fryer Salmon with Trader Joe’s Vegetable Fried Rice

Posted on October 12, 2026 | 2 comments

Fast, convenient and very delicious. I had 2 salmon filets and a bag of Trader Joe’s Vegetable Fried Rice in the freezer. I cooked up the fried rice in a large skillet, air fried the salmon and voila! Sometimes I do it with shrimp, sometimes chicken and you can use tofu. This salmon takes less than 15 minutes to prep and cook — can’t beat that.

This is what I did last night and there wasn’t anything left. Even Joel eats all the vegetables in this fried rice– sort of amazing!

Air Fryer Honey Dijon Salmon:

Ingredients:

2 6 oz. salmon filets

2 Tablespoon dijon mustard

2 Tablespoon honey

2 teaspoon olive oil

1 teaspoon garlic powder

Salt and Pepper

Directions:

Preheat the air fryer for 5 minutes at 400 degrees

In a small bowl , add the honey, dijon, garlic powder, and olive oil, stir to combine

Pat the salmon filets dry with paper towels. Season with salt and pepper.

Spoon the honey glaze over the top of the salmon and rub into all the sides of the salmon to coat. If you’d like you can reserve some glaze — I didn’t but if you’d like to you can.

Place the salmon filets in the air fryer after 5 minute pre heat, skin side down.

Cook at 400 degrees for 7-9 minutes depending on thickness of your filet and how you like it done.

Once cooked I removed the skin, cut up into small pieces and added it to fried rice in the skillet which was on oven on low, everything is cooked so just mixed around a bit and served !! Perfection and pretty healthy for a quick weeknight meal.

*to stretch Trader Joe’s Vegetable Fried Rice you can add extra frozen peas carrots corn whatever you have in freezer.

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*also we love this hot and spicy Japanese BBQ sauce available in many food stores. It’s Bachan’s Japanese BBQ sauce Hot and Spicy, they also make a few others that aren’t hot and spicy.

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