Easy Recipes

Better than the restaurant version—crispy, cheesy, and full of flavor!

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts

• 1 tbsp olive oil

• Salt & pepper, to taste

• 1 tsp garlic powder

• 1 tsp paprika

For the Ranch Spread:

• 1/4 cup ranch dressing

• 2 tbsp grated Parmesan cheese

For the Parmesan Crust:

• 1/2 cup shredded Parmesan cheese

• 1/2 cup shredded provolone or mozzarella cheese

• 1/4 cup panko breadcrumbs

• 1 tbsp melted butter

• 1 tsp dried parsley

Instructions

1. Preheat oven to 400°F (200°C).

2. Prep chicken – Pound breasts to an even thickness. Season both sides with salt, pepper, garlic powder, and paprika.

3. Sear – Heat olive oil in skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden. Transfer to baking dish.

4. Make ranch spread – Mix ranch dressing with grated Parmesan. Spread evenly over chicken.

5. Make Parmesan crust – Combine shredded Parmesan, provolone (or mozzarella), panko, melted butter, and parsley. Spoon over chicken and press lightly to adhere.

6. Bake – 15–18 minutes, until chicken reaches 165°F (74°C) and topping is golden.

7. Optional broil – Broil for 1–2 minutes for extra crispiness.

8. Rest & serve – Let rest 5 minutes before serving.

Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min

Servings: 4 | Calories: ~480 per serving

Ingredients

• 12 oz penne pasta

• 3 tbsp unsalted butter

• 1 medium onion, diced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 2 cups chicken broth

• 1 cup whole milk

• 3 cups cooked chicken (shredded or chopped, rotisserie recommended)

• 1 cup frozen peas (no need to thaw)

• 1/2 tsp dried thyme

• Salt & pepper, to taste

• 1 sheet puff pastry, thawed

• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Cook pasta until just al dente; drain and set aside.

3. Sauté vegetables – In a large skillet, melt butter over medium heat. Add onion, carrots, and celery; cook 5–7 minutes until softened. Stir in garlic and cook 1 minute more.

4. Make the sauce – Sprinkle flour over vegetables and cook 1–2 minutes, stirring. Gradually whisk in chicken broth and milk until smooth. Simmer until thickened.

5. Add fillings – Stir in cooked chicken, peas, thyme, salt, and pepper. Let bubble for a few minutes.

6. Combine pasta & sauce – Add pasta to skillet and toss gently to coat.

7. Assemble – Transfer mixture to prepared baking dish. Lay puff pastry over the top, trimming or tucking edges as needed. Brush with beaten egg.

8. Bake – 25–30 minutes, until puff pastry is golden and filling is bubbly.

9. Cool slightly – Let rest 5–10 minutes before serving.

Notes & Tips

• Use rotisserie chicken for quick prep and extra flavor.

• Don’t overcook pasta—baking will finish it.

• Make sure sauce is thick before adding pasta to prevent sogginess.

• Optional: Stir in shredded cheddar or Parmesan before baking for a cheesy twist.

Ingredients

• Jumbo marshmallows

• Pancake mix (prepared with…)

  • 1 egg

  • Milk (per package instructions)

  • Small drizzle of vegetable oil

• Vegetable oil (for frying)

• Optional toppings: whipped cream, chocolate syrup, sprinkles

Instructions

1. Heat Oil – Pour about 3 inches of vegetable oil into a deep pot and heat to 350°F (175°C).

2. Make Batter – In a medium bowl, whisk pancake mix, egg, milk, and a drizzle of oil until smooth.

3. Coat Marshmallows – Dip each jumbo marshmallow into batter, coating completely, and shake off excess.

4. Fry – Carefully place coated marshmallows into hot oil. Fry 30 seconds–1 minute, turning occasionally, until golden brown.

5. Drain – Remove with a slotted spoon and drain on paper towels.

6. Serve & Top – While warm, top with whipped cream, drizzle with chocolate syrup, and sprinkle with sprinkles.

Tips & Variations

• Keep oil at 350°F for even cooking—too hot and the batter burns before the marshmallow melts; too cool and they get greasy.

• Fry in small batches to keep oil temperature steady.

• Fun variations:

  • Roll in cinnamon sugar instead of topping with syrup.

  • Fill marshmallows with chocolate or peanut butter chips before frying.

  • Use caramel sauce for drizzling instead of chocolate.

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces

• 1 tsp dried oregano

• 1 tsp dried basil

• 2 tbsp fresh parsley, chopped

• 1 tsp kosher salt

• ½ tsp black pepper

• 3 tbsp unsalted butter, divided

• 3 cloves garlic, minced

• 2 tbsp fresh lemon juice

Instructions

1. Season the Chicken

   • In a medium bowl, mix oregano, basil, parsley, salt, and pepper.

   • Toss chicken pieces in the seasoning mix until evenly coated.

2. Cook the Chicken

   • Heat a large skillet over medium heat.

   • Add 1½ tbsp butter and melt.

   • Place chicken in a single layer and cook 8–10 minutes, flipping halfway, until golden and almost cooked through.

3. Make the Garlic Butter Sauce

   • Add remaining 1½ tbsp butter to the skillet.

   • Once melted, stir in minced garlic and cook 1 minute until fragrant.

4. Finish with Lemon

   • Drizzle lemon juice over chicken, toss to coat in the sauce.

   • Remove from heat and serve hot.

💡 Notes & Tips

• Add red pepper flakes or cayenne for heat.

• Swap butter for olive oil to make it dairy-free.

• Fresh parsley can be replaced with dill or cilantro.

• Toss in quick-cooking vegetables like zucchini or spinach with the garlic step for a complete skillet meal.

⏱ Prep Time: 10 min
🔥 Cook Time: 10 min
🍽 Servings: 4