Cheesy Baked Ziti
Ingredients:
1 lb ziti pasta
2 cups marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon dried oregano
1 tablespoon olive oil
Salt and pepper to taste
Instructions:
Preheat your oven to 375°F (190°C).
Cook the ziti pasta according to package instructions. Drain and set aside.
In a large bowl, combine marinara sauce, ricotta cheese, half the mozzarella, Parmesan cheese, oregano, salt, and pepper.
Mix the cooked ziti pasta into the cheese sauce mixture.
Transfer the pasta mixture to a baking dish, sprinkle with the remaining mozzarella cheese, and bake for 25-30 minutes, or until bubbly and golden on top.
Serve with a sprinkle of fresh basil if desired.
2. Garlic Herb Roasted Chicken
Ingredients:
1 whole chicken (about 4-5 lbs)
4 cloves garlic, minced
1 lemon, halved
2 tablespoons olive oil
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
Salt and pepper to taste
Instructions:
Preheat the oven to 425°F (220°C).
Pat the chicken dry with paper towels. Rub the chicken with olive oil, minced garlic, thyme, rosemary, salt, and pepper.
Place the lemon halves inside the chicken cavity.
Roast the chicken on a rack in a roasting pan for 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C).
Let the chicken rest for 10 minutes before carving. Serve with roasted vegetables or potatoes.
3. Vegan Chickpea Salad Sandwich
Ingredients:
1 can chickpeas, drained and mashed
2 tablespoons vegan mayo
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 cup celery, chopped
1/4 cup red onion, finely chopped
Salt and pepper to taste
2 slices whole-grain bread
Lettuce or spinach leaves
Instructions:
In a bowl, combine mashed chickpeas, vegan mayo, mustard, lemon juice, celery, red onion, salt, and pepper.
Spread the chickpea salad onto a slice of bread. Top with fresh lettuce or spinach leaves.
Close the sandwich with the second slice of bread, cut in half, and serve.
4. Chocolate Lava Cake
Ingredients:
1/2 cup unsalted butter
4 oz dark chocolate (60-70% cocoa)
2/3 cup powdered sugar
2 eggs
2 egg yolks
1 teaspoon vanilla extract
1/4 cup all-purpose flour
Pinch of salt
Instructions:
Preheat the oven to 425°F (220°C). Grease 4 ramekins and dust with flour or cocoa powder.
Melt the butter and dark chocolate together in a microwave-safe bowl or over a double boiler. Stir until smooth.
In a separate bowl, whisk together eggs, egg yolks, and powdered sugar until frothy. Add the melted chocolate mixture and vanilla extract, then mix in the flour and salt.
Divide the batter evenly among the ramekins. Bake for 12-14 minutes until the edges are set but the center is still slightly wobbly.
Let the cakes rest for 1 minute before flipping them onto plates. Serve with vanilla ice cream or fresh berries.
5. Vegetarian Stuffed Bell Peppers
Ingredients:
4 bell peppers, tops removed and seeds discarded
1 cup cooked rice
1 can black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 cup diced tomatoes
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup shredded cheese (optional)
Salt and pepper to taste
Instructions:
Preheat your oven to 375°F (190°C).
In a bowl, combine rice, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper.
Stuff the bell peppers with the mixture and place them in a baking dish. Top with shredded cheese if desired.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
Serve warm with a dollop of sour cream or guacamole.
Let me know if you need any modifications or more recipes!