Supreme Pizza Zucchini Boats

Pizza cravings are the worst! My sister-in-law and I are trying a lighter approach, so I made Supreme Pizza Zucchini Boats! Turkey sausage, bell pepper, pepperoni and other deliciousness. So! Freaking! Good! Plus, they took around 30 minutes to make!

Supreme Pizza Zucchini Boats

Servings: 3 Cooking Time: 30 Minutes

  • 3 large Zucchini; halved & cored
  • 1/4 lb Pepperoni; divided
  • 1/4 lb Italian Turkey Sausage
  • 1/2 cup Bell Pepper; chopped
  • 1/2 cup Red Onion; chopped
  • 1/2 cup Mushrooms; minced
  • 1/3 cup Black Olives; chopped
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Italian Herbs
  • Salt and Pepper to taste
  • 1 1/2 cups Marinara Sauce
  • 3 cups Mozzarella cheese; divided
  1. Preheat oven to 400°F. 
  2. Heat a large skillet over medium-high heat and brown the Italian sausage until cooked through. Drain and place in a large bowl. Add the onions, bell peppers, mushrooms, black olives, marinara, seasonings and 1 cup mozzarella to the bowl. Chop half of the pepperoni and add it to the bowl.
  3. Scoop the mixture into the zucchini boats and add a layer of pepperoni. Sprinkle the remaining cheese over top and add a layer of pepperoni.
  4. Bake for 15 minutes or until the zucchini is tender and the cheese is golden brown and bubbly.
  5. Enjoy!

Looking for a side dish? Try one of these recipes!

Parmesan Herb Garlic Knots Recipe by Ash's In The Kitchen
Italian Pasta Salad Recipe by Ash's In The Kitchen
Puff Pastry Sweet Onion Tomato Pie Recipe by Ash's In The Kitchen

Bacon Egg Salad Sandwiches

Egg Salad seems to be one of those things that you either love or hate. It’s definitely one of my favorite sandwiches. ❤️ I woke up with a random craving for Bacon Egg Salad Sandwiches, so voila! Dinner! 😂

Bacon Egg Salad Sandwiches

Servings: 4 Cooking Time: 40 Minutes

  • Egg Salad:
    • 12 large Eggs
    • 1 Tablespoon Baking Soda
    • 1/3 cup Celery; chopped
    • 1/2 cup Onion; chopped
    • 2 cups Mayonnaise
    • 1/4 cup Dijon Mustard
    • 1 teaspoon Apple Cider Vinegar
    • 2 Tablespoons Dill Weed
    • 1 teaspoon Garlic Powder
    • 1 Tablespoon Smoked Paprika
    • Salt and Pepper to taste
  • 8 slices of Bread
  • 8 slices of Bacon; cooked
  • 4 large Lettuce Leaves
  • 1 large Tomato; sliced
  1. Add the cold eggs to a dutch oven or pot and cover with cold water. Sprinkle in some baking soda and stir briefly. Bring the water to a boil and then cover and turn off the heat. Allow the eggs to sit in the hot water for 12 minutes.
  2. Place the eggs in a bowl with ice water and, once cooled, remove the shells and chop. Add them to a large bowl with the remaining ingredients and gently fold until combined. Cover and chill for 20 minutes.
  3. Add a liberal amount of the egg salad to a slice of bread, then top with bacon, lettuce, tomato and the second slice of bread.
  4. Enjoy!

Turkey Meatballs with Mushroom Gravy

I had some leftover Pesto Brown Butter Mashed Potatoes from Easter dinner and ground turkey calling my name! 😋 So stinking good! Yummy Pesto Caprese Salad and Garlic Lemon Asparagus rounded out the meal.

Turkey Meatballs with Mushroom Gravy

Servings: 2 Cooking Time: 40 Minutes

  • Meatballs:
    • 1 lb Ground Turkey
    • 1 large Egg
    • 1/2 cup Breadcrumbs
    • 1/4 cup Onion; minced
    • 2 cloves Garlic; minced
    • 1/4 teaspoon Garlic Powder
    • 1 teaspoon Italian Herbs
    • Salt and Pepper to taste
  • Gravy:
    • 1/2 lb Mushrooms; sliced
    • 1/2 cup Onion; chopped
    • 2 cups Turkey Broth
    • 1/2 teaspoon Garlic Powder
    • 1/4 teaspoon Thyme
    • 1/2 teaspoon Smoked Paprika
    • Pinch of Red Pepper Flakes
    • 1 teaspoon Cornstarch
    • 1 Tablespoon Water
    • Salt and Pepper to taste
  1. Add the ground turkey, egg, breadcrumbs, onion, garlic and seasonings to a large bowl. Mix until combined, then cover and chill for 20 minutes
  2. Preheat oven to 375°F and form the meat mixture into 12 golf ball sized meatballs. 
  3. Heat a skillet over medium-high heat and add a drizzle of olive oil. Sear the meatballs on all sides then transfer to a baking sheet. Bake until the internal temperature reaches 165°F; about 10 minutes.
  4. Meanwhile, add the mushrooms and onions to the skillet and sauté until tender. Pour in the broth and seasonings. Bring to a boil, then reduce the heat to low and simmer. In a small bowl, combine the cornstarch and water. Pour the slurry into the skillet and stir until thickened. 
  5. Add the meatballs back into the skillet and toss to coat. Serve over mashed potatoes or pasta.
  6. Enjoy!

Looking for a side dish? Try one of these recipes!

Sweet Brown Sugar Bourbon Baked Beans Recipe by Ash's In The Kitchen
Creamy Baked Macaroni and Cheese pasta cheddar cream cheese Recipe by Ash's In The Kitchen
Hawaiian Mac Salad Recipe by Ash's In The Kitchen

Broccoli Cheddar Scalloped Potatoes

Yes, but have you ever made Scalloped Potatoes with Broccoli Cheddar Soup? SO delicious!!My baby brothers were in town and they eat out…a LOT. It’s all Burgerville and Chic-Fil-A all the time. 🤣 So I’m sending them home with something they can pop in the oven for 30 minutes. I saved one for tomorrow’s dinner, so that’ll make my day easier. ❤️

Broccoli Cheddar Scalloped Potatoes

Servings: 5 Cooking Time: 90 Minutes

  • 4-5 cups Potatoes; peeled and sliced
  • 2 cups Cubed Ham
  • 1 Tablespoon Bacon Grease
  • 1/2 cup Onion; chopped
  • 2/3 cup Flour
  • 1 cup Milk
  • 4 cups Broccoli Cheddar Soup
  • 1 Tablespoon Garlic Powder
  • Salt and Pepper to taste
  • 4 cups Sharp Cheddar; divided

  1. Preheat oven to 400°F.
  2. Heat a large skillet over medium heat and add the bacon grease. Add the onion and sauté until translucent before sprinkling in the flour. Cook, stirring constantly, until golden brown. Slowly pour in the milk and soup, then add the seasoning. Whisk until thickened. 
  3. Spread 1/4 cup of the mixture over the bottom of a baking dish and remove the potatoes from the water, layering over the soup mixture. Sprinkle on 1/4 cup cheese and ham. Continue the layers until the baking dish is full and top with the remaining cheese.
  4. Cover and bake in the preheated oven for 1 hour and 20 minutes or until the potatoes are tender. Remove the foil and bake an additional 10 minutes or until bubbly and golden brown.
  5. Enjoy!

Looking for a side dish? Try one of these recipes!

Sweet Brown Sugar Bourbon Baked Beans Recipe by Ash's In The Kitchen
Creamy Baked Macaroni and Cheese pasta cheddar cream cheese Recipe by Ash's In The Kitchen
Hawaiian Mac Salad Recipe by Ash's In The Kitchen

Jerk Chicken Gyros

Last night’s (and tonight’s) dinner. Jerk Chicken Gyros. ❤️ I normally cook them on the smoker, but my handy-dandy skillet did the trick. I used up the last of my Jerk Seasoning mix, so it’s definitely time to make some more. 💕

Jerk Chicken Gyros

Servings: 4 Prep Time: 8 Hours Cooking Time: 15 Minutes

  • Jerk Seasoning:
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Onion Salt
    • 1/2 teaspoon Smoked Paprika
    • 1 teaspoon Cayenne Pepper
    • 1/2 teaspoon Salt
    • 1/4 teaspoon Red Pepper Flakes
    • 1/4 teaspoon Ancho Chile Powder
    • 1/4 teaspoon Cracked Black Pepper
    • 1/4 teaspoon Cumin
    • 1/2 teaspoon Cinnamon
    • 1/4 teaspoon All Spice
    • 1/8 teaspoon Nutmeg
    • 1 teaspoon Parsley
    • 1/2 teaspoon Thyme
    • 1 Tablespoon Brown Sugar
  • 2 large Chicken Breasts; cut into strips
  • 1 teaspoon Brown Sugar
  • 1 large Tomato; cored and chopped
  • 1 cup Red Onion; sliced
  • 3 cups Romaine Lettuce; chopped
  • 1 cup Tzatziki Sauce
  • 5 Pita Flatbreads
  1. Mix the jerk seasoning in a large bowl and add the chicken. Toss to coat, cover and chill overnight.
  2. Heat large skillet or griddle over medium-high heat and sear the chicken until cooked through. NOTE: you can cook them in batches if your skillet isn’t large enough.
  3. Lay out the pita bread and add the chicken, lettuce, onion, tomato and Tzatziki sauce.
  4. Enjoy!

Meatball Pesto Pasta

My go-to “I don’t want to cook” dinner. 4 simple ingredients: pasta, pesto, meatballs and parmesan cheese. I had a tomato I needed to use, so I chopped that up and tossed it in too. A simple chopped salad and homemade dinner rolls I had stashed in my freezer on the side. 😂 Making a big batch of pesto and rolls then freezing them is the way to go! 

Meatball Pesto Pasta

Servings: 6 Cooking Time: 12 Minutes

  • 1 bag Frozen Meatballs
  • 1 lb Spaghetti Pasta
  • 1 cup Basil Pesto
  • 1/2 cup Parmesan Cheese
  • 1 cup Tomato; cored and chopped

  1. Preheat oven to 400°F.
  2. Place the meatballs on a baking sheet and bake for 10 minutes, or until heated through.
  3. Meanwhile, bring a pot of liberally salted water to a boil. Add the pasta and cook until al dente; about 12 minutes. Drain and add back to the pot.
  4. Add the meatballs, pesto, parmesan and tomatoes. Mix until fully incorporated and serve.
  5. Enjoy!

Looking for a side dish? Try one of these recipes!

Sweet Brown Sugar Bourbon Baked Beans Recipe by Ash's In The Kitchen
Creamy Baked Macaroni and Cheese pasta cheddar cream cheese Recipe by Ash's In The Kitchen
Hawaiian Mac Salad Recipe by Ash's In The Kitchen

Taco Egg Rolls

Southwest Egg Rolls are what’s for dinner! It’s a great way to use up any extra taco meat you have in the fridge. I made a lot so I can freeze some and pop them in my Air Fryer on busy days. Kids LOVE these just as much as adults do and they disappear fast!

Taco Egg Rolls

Servings: 5 Cooking Time: 20 Minutes

  • 10 Egg Roll Wrappers
  • Oil for Frying
  • Filling:
  • 2 lbs Ground Beef
  • 1/4 cup Taco Seasoning
  • 1 teaspoon Cilantro
  • 1/2 cup Tomatoes; cored and chopped
  • 1/2 cup Red Onion; chopped
  • 1/4 cup Sweet Corn
  • 1/4 cup Black Beans
  • 1/2 cup Bell Pepper; cored and chopped
  • 1 cup Mexican Cheese; shredded
  • Salt and Pepper to taste

  1. Heat a large skillet over medium heat and brown the beef. Drain and add in the taco seasoning. Mix until well combined and set aside.
  2. In a large bowl, combine the filling ingredients. Taste and season accordingly.
  3. Lay out the egg roll wrappers and brush the edges with water. Add the filling in the center, on the diagonal, and wrap tightly. Repeat with the remaining egg rolls.
  4. Heat a skillet with the oil over medium heat. Once it’s hot enough that a wooden spoon starts to bubble when submerged, add the egg rolls and fry until golden brown. Transfer to a paper towel lined plate or baking sheet with a wire rack to drain any excess oil.
  5. Enjoy!

Looking for a side dish? Try one of these recipes!

Copycat Mexican Restaurant Refried Beans Recipe by Ash's In The Kitchen
Cantina Style Mexican Salsa Rice Recipe by Ash's In The Kitchen
Home Fried Tortilla Chips Recipe by Ash's In The Kitchen

Vegetarian Coconut Dahl

I was gifted these beautiful Red Lentils by a friend, so I decided to make my version of Dahl (Dal, Daal, Dahl), an Indian Curry. It’s really hearty and delicious! I don’t make very many vegetarian/vegan dishes, but this is definitely one of my favorites.

Vegetarian Coconut Dahl 

Servings: 5 Cooking Time: 30 Minutes

  • 1 1/2 cups Red Lentils
  • 14.5 oz. Vegetable Broth
  • 13.5 oz. Coconut Milk
  • 14.5 oz. canned Diced Tomatoes
  • 1 Tablespoon Oil (or Ghee)
  • 1 cup Carrot; peeled and minced
  • 1 cup Onion; chopped
  • 3 cloves Garlic; minced
  • Pinch of Cumin
  • Pinch of Cinnamon
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Ginger Powder
  • 1/2 teaspoon Turmeric
  • 1 teaspoon Garam Masala
  • 3 Tablespoons Curry Powder
  • Salt and Pepper to taste
  1. Rinse the red lentils in cold water and set aside. 
  2. Heat a dutch oven over medium-high heat and add the oil and vegetables. Sauté until tender before adding the garlic. Continue to cook until fragrant, about 2 minutes.
  3. Add the lentils, broth, coconut milk and seasonings to the pot. Taste and season accordingly. Bring to a boil, then reduce heat to low and simmer until the lentils are tender; about 20 minutes. If the Dhal get’s too thick for your liking, adding water 1/2 cup at a time will loosen it up.
  4. Enjoy! 

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Weeknight Broccoli and Beef

This is one of my favorite quick recipes. ❤️ It’s way cheaper and fresher to make at home rather than ordering it for takeout. Plus, you know exactly what’s in it.

Weeknight Broccoli and Beef

Servings: 5 Cooking Time: 20 Minutes

  • 1 1/2 Tablespoons Sesame Oil
  • 2 lbs Beef Serloin Strips
  • 3 cups Broccoli Florets
  • 3 cloves Garlic; minced
  • Sauce:
    • 1 Tablespoon Cornstarch
    • 1 teaspoon Chinese Five Spice
    • 1/2 teaspoon Ginger Powder
    • 1 cup Soy Sauce
    • 1 teaspoon Oyster Sauce
    • 1 teaspoon Garlic Chile Paste
    • 1 Tablespoon Sweet Chile Sauce
    • 1 teaspoon Hoisin Sauce
    • Pinch of Sugar (optional)
Garlicky Chinese Beef and Broccoli Recipe by Ash's In The Kitchen
  1. Whisk the sauce ingredients in a medium bowl until combined. Taste and season accordingly, then set aside.
  2. Heat a large skillet over medium-high heat and add 2/3 cup water. Bring to a boil and steam the broccoli until just tender. Remove with a slotted spoon and drain any excess water.
  3. Add a drizzle of the sesame oil and scoop in the beef, searing until cooked to your desired doneness. Remove with a slotted spoon and pour in the sauce. Whisk until thickened and taste, seasoning accordingly.
  4. Toss the beef and broccoli in the sauce and garnish with sesame seeds.
  5. Enjoy!

Looking for a side dish? Try one of these recipes!

Chinese Restaurant Style Fried Rice Recipe by Ash's In The Kitchen
Chinese Restaurant Style Fried Rice Recipe by Ash’s In The Kitchen
Fresh Vietnamese Shrimp Spring Rolls Recipe by Ash's In The Kitchen
Fresh Vietnamese Shrimp Spring Rolls Recipe by Ash’s In The Kitchen
Copycat Panda Express Chow Mein Recipe by Ash's In The Kitchen Pasta Vegetables noodles
Copycat Panda Express Chow Mein Recipe by Ash’s In The Kitchen

Smoky Chicken Caesar Wrap

I made Caesar dressing for the first time and I’m never buying the bottled stuff ever again. 😂 It took a minute to make and it was so much fresher! After yesterday’s insanely rich Cajun Shrimp Pasta, I really needed something a bit lighter. This really hit the spot and it’s portable, so I can just grab it and run. ❤️ 

Smoky Chicken Caesar Wrap

Servings: 2 Cooking Time: 20 Minutes

  • Caesar Dressing:
    • 1 cup Mayonnaise 
    • 1 Tablespoon Dijon Mustard
    • 2 Tablespoons Lemon Juice
    • 1 Tablespoon Mustard
    • 1 teaspoon Worcestershire Sauce
    • 1/2 cup Parmesan Cheese
    • 1 teaspoon Smoked Paprika
    • 1 teaspoon Garlic Powder
    • Salt and Pepper to taste
  • Chicken:
    • 1 large Chicken Breast
    • 1/4 teaspoon Garlic Powder
    • 1/4 teaspoon Smoked Paprika
    • Salt and Pepper to taste
  • Wrap:
    • 2 large Spinach Tortillas
    • 2 1/2 cup Lettuce; chopped
    • 1/2 cup Tomatoes; cored and chopped
    • 2 Tablespoons Parmesan Cheese
  1. Add the Caesar ingredients to a medium bowl and whisk until combined. Cover and set aside.
  2. Heat a skillet over medium-high heat and add a drizzle of olive oil once hot. Sear the chicken on both sides, then reduce the heat to medium-low and cook the chicken for 10 minutes or until the internal temperature reaches 165°F. Transfer to a cutting board and rest for 2 minutes before slicing.
  3. Lay out the tortillas and add a healthy dollop of the caesar dressing over top, spreading it with the back of a spoon. Add half of the lettuce, chicken, tomatoes and parmesan. Wrap tightly and repeat with the other wrap.
  4. Enjoy!