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Are you tired of sacrificing flavor for convenience on busy weekdays? Look no further! We’ve got 17 mouth-watering, quick, and easy recipes to add some excitement to your meal routine. From one-pan wonders to speedy stir-fries, these delicious dishes are sure to become your new go-to’s.

Say goodbye to takeout and hello to a world of flavor in just 30 minutes or less. Whether you’re in the mood for something savory like our One-Pan Garlic Butter Chicken and Veggies or sweet like our Honey Sriracha Shrimp Stir-Fry, we’ve got a recipe to satisfy your cravings. And don’t worry – these meals won’t break the bank or require a culinary degree.

In this article, we’ll dive into 17 easy weekday recipes that are perfect for busy schedules. From classic comfort foods to international twists, we’ll show you how to cook up something tasty and impressive in no time.

One-Pan Garlic Butter Chicken and Veggies

A flavorful and satisfying one-pan meal that combines the richness of garlic butter with the tenderness of chicken, all perfectly cooked with a variety of colorful vegetables.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp unsalted butter, softened
– 3 cloves garlic, minced
– 1 large red bell pepper, sliced
– 1 large yellow bell pepper, sliced
– 1 medium zucchini, sliced
– 1 cup cherry tomatoes, halved
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet or Dutch oven, melt butter over medium-high heat.
3. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove from pan.
4. Add garlic, bell peppers, zucchini, and cherry tomatoes to the same pan. Cook for an additional 5 minutes.
5. Return chicken to the pan and stir in cooked vegetables.
6. Season with salt and pepper to taste.
7. Transfer skillet to preheated oven and bake for 15-20 minutes or until chicken is fully cooked.

Cooking Time: 25-30 minutes

15-Minute Honey Sriracha Shrimp Stir-Fry

Get your fix of sweet and spicy flavors with this lightning-fast stir-fry recipe that’s ready in just 15 minutes!

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons honey
– 1 tablespoon Sriracha sauce
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for an additional minute, until fragrant.
4. Add the shrimp and cook until pink and cooked through, about 5-6 minutes.
5. In a small bowl, whisk together the honey and Sriracha sauce.
6. Pour the honey-Sriracha mixture over the shrimp and stir to combine.
7. Cook for an additional minute, until the flavors are well combined.
8. Season with salt and pepper to taste.
9. Garnish with cilantro leaves, if desired.

Cooking Time: 15 minutes

Easy Creamy Pasta with Sun-Dried Tomatoes

Easy Creamy Pasta with Sun-Dried Tomatoes

Get ready to savor the rich flavors of this comforting pasta dish, bursting with the sweetness of sun-dried tomatoes.

Ingredients:

– 8 oz. pasta (e.g., penne or fusilli)
– 2 cups cherry tomatoes, halved
– 1/4 cup cream
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium skillet, heat olive oil over medium-low. Add garlic and cook for 1-2 minutes, or until fragrant.
3. Add sun-dried tomatoes to the skillet and stir to combine with garlic and oil. Cook for an additional 2-3 minutes, or until heated through.
4. In a large mixing bowl, combine cooked pasta, creamy mixture (step 5), and reserved pasta water. Toss until well combined.
5. In a separate bowl, whisk together cream and a pinch of salt. Add to the pasta mixture and toss until coated.

Cooking Time:

– Prep time: 10 minutes
– Cook time: 15-20 minutes
– Total time: 25-30 minutes

Serve: Sprinkle with Parmesan cheese, if desired, and enjoy your creamy, flavorful pasta dish!

Sheet Pan Sausage and Potatoes

Sheet Pan Sausage and Potatoes: A Simple and Satisfying Meal

Get ready for a deliciously easy dinner with this recipe that combines flavorful sausage and potatoes on one sheet pan. Perfect for a weeknight meal or a quick gathering with friends.

Ingredients:

– 1 pound sweet Italian sausage, casings removed
– 2 large Russet potatoes, peeled and cut into 1-inch wedges
– 2 tablespoons olive oil
– 1 onion, sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: your favorite herbs (such as thyme or rosemary) for added flavor

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Line a large sheet pan with parchment paper.
3. Place the sausage on one half of the sheet pan, leaving space between each link.
4. Toss the potatoes and onion slices with olive oil, salt, and pepper. Spread them out on the other half of the sheet pan.
5. Roast in the preheated oven for 25-30 minutes or until the sausage is browned and the potatoes are tender.
6. Remove from the oven and sprinkle with minced garlic and any desired herbs.
7. Serve hot, garnished with chopped fresh parsley if desired.

Cooking Time: 25-30 minutes

5-Ingredient Teriyaki Salmon

Elevate your dinner game with this simple and flavorful recipe that combines the sweetness of teriyaki sauce with the richness of salmon.

Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup teriyaki sauce
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 1 tsp sesame oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with aluminum foil or parchment paper.
3. Place the salmon fillets on the prepared baking sheet.
4. In a small bowl, whisk together teriyaki sauce, brown sugar, soy sauce, and sesame oil until well combined.
5. Brush the mixture evenly onto both sides of the salmon fillets.
6. Bake for 12-15 minutes or until cooked through.

Cooking Time: 12-15 minutes

Quick Beef and Broccoli Noodles

This recipe serves up a flavorful and nutritious meal with tender beef, crisp broccoli, and springy noodles – all cooked to perfection in under 30 minutes!

Ingredients:

– 1 lb beef strips (sirloin or ribeye)
– 2 cups broccoli florets
– 1 cup noodles (linguine or soba work well)
– 2 tbsp olive oil
– 1 tsp soy sauce
– 1 tsp garlic powder
– Salt and pepper, to taste
– Optional: 1/4 cup chopped scallions for garnish

Instructions:

1. Cook the noodles according to package instructions; set aside.
2. Heat the olive oil in a large skillet or wok over medium-high heat.
3. Add the beef strips and cook until browned, about 3-4 minutes; remove from pan.
4. Add the broccoli florets to the same pan and cook until tender-crisp, about 3-4 minutes.
5. Return the beef to the pan and stir in soy sauce and garlic powder.
6. Combine cooked noodles with the beef and broccoli mixture.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions, if desired.

Cooking Time: 20-25 minutes

Speedy Black Bean Quesadillas

Quickly satisfy your cravings with these flavorful and filling quesadillas, packed with the richness of black beans.

Ingredients:

– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 small onion, diced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– 4 large tortillas
– 2 cups shredded cheese (Monterey Jack or Cheddar)
– Salt and pepper to taste

Instructions:

1. In a medium pan, heat the olive oil over medium-high heat. Add garlic and onion; cook until softened, about 3 minutes.
2. Add black beans, cumin, and chili powder. Cook for an additional 2-3 minutes or until heated through.
3. Place a tortilla in the pan and sprinkle with cheese. Spoon the black bean mixture on half of the tortilla.
4. Fold the tortilla in half to enclose the filling. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
5. Flip and cook for an additional 2-3 minutes or until the other side is also crispy.
6. Repeat with remaining tortillas and filling.

Cooking Time: 12-15 minutes

Lemon Garlic Butter Shrimp with Zucchini

A flavorful and healthy seafood dish that combines the brightness of lemon, the richness of garlic butter, and the crunch of zucchini. Perfect for a quick weeknight dinner or special occasion.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 2 lemons, juiced (about 2 tablespoons)
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
3. Add shrimp to the skillet and cook until pink, about 2-3 minutes per side.
4. Remove shrimp from skillet and set aside.
5. In the same skillet, add zucchini slices and cook until tender, about 3-4 minutes.
6. Stir in lemon juice and season with salt and pepper to taste.
7. Serve cooked shrimp on top of zucchini and garnish with chopped parsley if desired.

Cooking Time: 15-20 minutes

20-Minute Spicy Peanut Noodles

Get ready for a flavorful and spicy noodle dish that’s perfect for a quick weeknight dinner. This recipe combines the creaminess of peanut sauce with the heat of red pepper flakes, all wrapped up in a delicious 20-minute meal.

Ingredients:

– 8 oz noodles (rice noodles or soba work well)
– 1/2 cup peanut butter
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tsp honey
– 1/4 tsp red pepper flakes
– 2 cloves garlic, minced
– 1/4 cup chopped scallions, for garnish
– Salt and pepper, to taste

Instructions:

1. Cook noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine peanut butter, soy sauce, rice vinegar, honey, red pepper flakes, and garlic. Blend until smooth.
3. In a large skillet or wok, heat the peanut sauce over medium-high heat.
4. Add cooked noodles to the skillet and toss to coat with the peanut sauce.
5. Cook for 2-3 minutes, stirring frequently, until the noodles are well coated and slightly caramelized.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions and serve immediately.

Cooking Time: 20 minutes

Simple Caprese Stuffed Chicken

Elevate your chicken dish with the classic flavors of Italy! This recipe combines juicy chicken breast with creamy mozzarella, sweet tomatoes, and fresh basil for a taste sensation.

Ingredients:

– 4 boneless, skinless chicken breasts
– 8 oz fresh mozzarella cheese, sliced
– 2 large tomatoes, diced
– 1/4 cup chopped fresh basil
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Lay the chicken breasts flat on a work surface.
3. Place a slice of mozzarella cheese in the center of each breast, leaving a 1-inch border around it.
4. Top with diced tomatoes and sprinkle with basil leaves.
5. Fold the chicken over the filling, pressing gently to seal.
6. Drizzle the tops with olive oil and season with salt and pepper.
7. Place the stuffed chicken breasts on a baking sheet lined with parchment paper.
8. Bake for 25-30 minutes or until cooked through.

Cooking Time: 25-30 minutes

Easy Loaded Baked Potato Soup

Warm up with a comforting bowl of this creamy, cheesy soup that’s packed with the flavors of baked potatoes.

Ingredients:

– 2 large baking potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 cup milk
– 1/2 cup shredded cheddar cheese
– Salt and pepper to taste
– Optional toppings: sour cream, chives, bacon bits

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add diced potatoes, chicken broth, and milk. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
4. Use an immersion blender (or transfer soup to a blender in batches) to puree the mixture until smooth.
5. Stir in shredded cheese until melted. Season with salt and pepper to taste.
6. Serve hot, topped with your choice of optional toppings.

Cooking Time: 25-30 minutes

Cheesy Taco Skillet with Ground Beef

A hearty, one-skillet meal that’s perfect for a weeknight dinner or a weekend brunch. This recipe combines the flavors of ground beef, taco seasoning, and melted cheese in a quick and easy skillet dish.

Ingredients:

– 1 lb ground beef
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1 packet taco seasoning
– 1 can (14.5 oz) diced tomatoes with green chilies
– 8 oz cheddar cheese, shredded
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste

Instructions:

1. Cook the ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the diced onion and bell pepper to the skillet and cook until they’re tender.
3. Sprinkle the taco seasoning over the mixture and stir to combine.
4. Add the canned tomatoes with green chilies to the skillet and stir to combine.
5. Top the mixture with shredded cheese and cook until melted.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro, if desired.

Cooking Time: 20-25 minutes

Garlic Butter Steak Bites with Asparagus

Elevate your dinner game with these tender and flavorful steak bites smothered in garlic butter, served alongside a delicious asparagus side dish.

Ingredients:

– 1 pound beef strip loin or ribeye, cut into 1-inch cubes
– 2 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– Salt and pepper to taste
– 1 bunch asparagus, trimmed
– 2 tablespoons olive oil
– Lemon wedges (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a medium bowl, whisk together flour, garlic, salt, and pepper.
3. Toss steak cubes with the flour mixture until evenly coated.
4. Place steak bites on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 12-15 minutes or until cooked to desired level of doneness.
6. Meanwhile, place asparagus on a separate baking sheet in a single layer. Toss with olive oil, salt, and pepper.
7. Roast asparagus in the oven for 10-12 minutes or until tender.
8. Serve steak bites with roasted asparagus and a pat of garlic butter (softened butter mixed with minced garlic).

Cooking Time: 25-30 minutes

One-Pot Pesto Pasta with Cherry Tomatoes

Quickly cook up a flavorful and colorful pasta dish that’s perfect for a weeknight dinner. This recipe combines the creaminess of pesto, the sweetness of cherry tomatoes, and the simplicity of one-pot cooking.

Ingredients:

– 8 oz. pasta of your choice (e.g., penne, fusilli, or bow tie)
– 1/2 cup fresh basil leaves
– 1/4 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions until al dente.
2. In a large pot or Dutch oven, combine basil, pine nuts, Parmesan cheese, olive oil, and garlic.
3. Add the cooked pasta to the pot and toss with pesto mixture.
4. Add cherry tomatoes to the pot and stir to combine.
5. Cook for an additional 2-3 minutes, allowing flavors to meld.
6. Season with salt and pepper to taste.

Cooking Time: 15-20 minutes

Quick Hawaiian Ham and Cheese Sliders

Quick Hawaiian Ham and Cheese Sliders: A flavorful twist on classic sliders that combines the sweetness of pineapple with the savory flavors of ham and cheese.

Ingredients:

– 1 package of small hamburger buns (about 8-10 buns)
– 4 slices of ham
– 2 tablespoons of mayonnaise
– 1/4 cup of chopped fresh pineapple
– 2 cups of shredded cheddar cheese
– Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Place the ham slices on the buns, leaving a small border around each slice.
3. Top each ham slice with a dollop of mayonnaise, a sprinkle of pineapple chunks, and a pinch of salt and pepper.
4. Sprinkle shredded cheese over the top of each slider.
5. Grill or cook the sliders for 2-3 minutes on each side, until the cheese is melted and the buns are toasted.
6. Serve immediately and enjoy!

Cooking Time: 6-8 minutes

30-Minute Chicken Fajita Rice Bowl

In this quick and flavorful recipe, chicken breast, bell peppers, onions, and fajita seasoning come together to create a delicious bowl filled with fluffy rice and crispy tortilla strips. Ready in just 30 minutes, this dish is perfect for busy weeknights or meal prep.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tsp fajita seasoning
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup vegetable oil
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded cheese, cilantro, sour cream

Instructions:

1. Cook the rice according to package instructions.
2. Heat the oil in a large skillet over medium-high heat. Add chicken, onion, bell peppers, and garlic; cook until the chicken is cooked through and vegetables are tender.
3. Add fajita seasoning and stir to combine.
4. Warm tortilla strips by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the bowls with rice, chicken mixture, and desired toppings.

Cooking Time: 30 minutes

Easy Spinach and Feta Stuffed Mushrooms

Elevate your appetizer game with this simple yet flavorful recipe. Perfect for a quick dinner or a crowd-pleasing snack, these stuffed mushrooms are sure to delight.

Ingredients:

– 12 large mushrooms (such as portobello or cremini), cleaned and stems removed
– 1/2 cup fresh spinach leaves, chopped
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta, garlic, and a pinch of salt and pepper.
3. Stuff each mushroom cap with the spinach-feta mixture, dividing it evenly among the mushrooms.
4. Drizzle olive oil over the stuffed mushrooms.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.

Cooking Time: 15-20 minutes

Summary

Looking for quick and delicious meal ideas to spice up your weeknights? This article has got you covered! With 17 easy recipes, you’ll never have to sacrifice flavor for speed again. From one-pan wonders like garlic butter chicken and veggies, to speedy stir-fries like honey sriracha shrimp, there’s something for everyone. Plus, you’ll find comforting classics like creamy pasta and loaded baked potato soup, as well as international-inspired dishes like teriyaki salmon and Hawaiian ham and cheese sliders. Get ready to cook up a storm with these quick and easy recipes!

Are you tired of sacrificing flavor for a healthy meal? Do you struggle to come up with new ideas that will satisfy your taste buds and nourish your body? Look no further! In this article, we’re sharing 18 perfectly healthy delicious recipes for every meal. From breakfast to dinner, and even snacks in between, these mouth-watering dishes are sure to become staples in your kitchen.

From quinoa and avocado bowls to baked salmon with garlicky kale and sweet potatoes, each recipe has been carefully crafted to provide a balance of nutrients and flavor. Whether you’re a busy professional looking for quick and easy meals or a foodie seeking inspiration for special occasions, these recipes are sure to please even the pickiest of eaters.

So go ahead, get cooking, and experience the joy of nourishing your body with delicious and healthy food!

Quinoa and Avocado Power Bowl with Lemon Tahini Dressing

This nourishing bowl combines the protein-rich quinoa, creamy avocado, and crunchy veggies, topped with a zesty lemon tahini dressing for a burst of flavor.

Ingredients:

– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 ripe avocado, diced
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup cucumber slices
– 2 tbsp lemon juice
– 1 tsp tahini paste
– Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions using 2 cups water or broth.
2. In a separate bowl, mix together diced avocado, mixed greens, cherry tomatoes, and cucumber slices.
3. In a small bowl, whisk together lemon juice and tahini paste until smooth.
4. Assemble the power bowls by dividing cooked quinoa among bowls, topping with the veggie mixture, and drizzling with lemon tahini dressing.
5. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Baked Salmon with Garlicky Kale and Sweet Potatoes

Baked Salmon with Garlicky Kale and Sweet Potatoes: A flavorful and nutritious meal that’s perfect for a weeknight dinner or special occasion. This recipe combines the richness of salmon with the earthiness of sweet potatoes and the pungency of garlicky kale.

Ingredients:

– 4 salmon fillets (6 oz each)
– 2 large sweet potatoes, peeled and cubed
– 1 bunch of kale, stems removed and chopped
– 3 cloves of garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Lemon wedges for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper on the prepared baking sheet. Roast for 20-25 minutes or until tender.
4. In a separate bowl, mix together chopped kale, minced garlic, and remaining 1 tbsp olive oil. Season with salt and pepper to taste.
5. Place salmon fillets on the baking sheet with sweet potatoes. Top each fillet with garlicky kale mixture.
6. Bake for an additional 12-15 minutes or until salmon is cooked through.
7. Serve warm with lemon wedges on the side.

Cooking Time: 35-40 minutes

Moroccan Chickpea and Spinach Stew

This hearty and flavorful stew is a staple of Moroccan cuisine, perfect for a comforting and nutritious meal. With the addition of chickpeas, spinach, and aromatic spices, this dish is sure to become a favorite.

Ingredients:

– 1 can chickpeas (14.5 oz)
– 2 cups fresh spinach leaves
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– 1 can diced tomatoes (14.5 oz)
– 2 cups vegetable broth
– Salt and pepper to taste
– Olive oil for cooking

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, coriander, cinnamon, and turmeric. Cook for an additional minute.
4. Stir in chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Add fresh spinach leaves and cook until wilted.
6. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Greek Yogurt Banana Pancakes with Honey Drizzle

Start your day off right with these fluffy and flavorful pancakes packed with the natural sweetness of bananas and tanginess of Greek yogurt. Top them off with a drizzle of pure honey for an added touch of warmth.

Ingredients:

– 2 ripe bananas, mashed
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup Greek yogurt
– 1 large egg
– 1 tablespoon milk
– Honey, for drizzling (optional)

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, combine mashed bananas, Greek yogurt, egg, and milk. Stir until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls onto the pan.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook an additional 1-2 minutes.
6. Serve warm with a drizzle of honey, if desired.

Cooking Time: 10-12 minutes

Miso-Glazed Eggplant with Sesame Seeds

Elevate your eggplant game with this sweet and savory recipe that combines the richness of miso paste with the nutty flavor of sesame seeds. Perfect for a quick weeknight dinner or as an impressive side dish.

Ingredients:

– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tbsp white miso paste
– 2 tbsp honey
– 2 tsp soy sauce
– 1 tsp rice vinegar
– 1/4 cup sesame seeds
– 2 tbsp vegetable oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, honey, soy sauce, and rice vinegar.
3. Brush both sides of the eggplant slices with the miso glaze.
4. Heat vegetable oil in an oven-safe skillet over medium-high heat. Cook eggplant slices for 2-3 minutes per side, or until tender.
5. Sprinkle sesame seeds over the cooked eggplant and transfer to the preheated oven. Bake for 5-7 minutes, or until sesame seeds are toasted.
6. Serve hot, garnished with additional sesame seeds if desired.

Cooking Time: 20-25 minutes

Turmeric Cauliflower Rice with Toasted Almonds

Elevate your side dish game with this flavorful and nutritious recipe! Turmeric cauliflower rice is a game-changer, packed with the benefits of cauliflower and the warm, comforting flavor of turmeric.

Ingredients:

– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 teaspoon ground turmeric
– 1/4 teaspoon salt
– 1/4 cup chopped fresh cilantro (optional)
– 1/4 cup toasted almonds
– 2 cloves garlic, minced

Instructions:

1. Preheat oven to 400°F (200°C).
2. Rinse and remove leaves from cauliflower, then pulse into “rice” in a food processor.
3. In a large skillet, heat olive oil over medium-high heat. Add cauliflower rice, turmeric, salt, and garlic; cook for 5-7 minutes or until lightly browned.
4. Stir in toasted almonds and chopped cilantro (if using). Serve warm.

Cooking Time: 15-20 minutes

Stuffed Bell Peppers with Lean Turkey and Quinoa

This flavorful and nutritious recipe combines lean turkey, quinoa, and bell peppers to create a delicious and healthy meal. The quinoa adds protein and fiber, while the turkey provides lean protein.

Ingredients:

– 4 bell peppers, any color
– 1 pound ground lean turkey breast
– 1 cup cooked quinoa
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large bowl, combine turkey, quinoa, onion, garlic, cumin, salt, and pepper. Mix well.
4. Stuff each bell pepper with the turkey mixture, filling them as full as possible.
5. Place the stuffed peppers in a baking dish and drizzle with olive oil.
6. Bake for 35-40 minutes or until bell peppers are tender.

Cooking Time: 35-40 minutes

Mediterranean Lentil Salad with Feta and Olives

This hearty salad combines the comforting flavors of lentils, feta, and olives for a satisfying side dish or light meal. The creamy texture of the lentils pairs perfectly with the tangy feta and briny olives.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)

Instructions:

1. Cook the lentils according to package instructions using water or broth.
2. In a large bowl, whisk together olive oil, garlic, feta, olives, and lemon juice.
3. Add the cooked lentils to the bowl and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with parsley or cilantro leaves if desired.

Cooking Time: 30-40 minutes (depending on lentil cooking time)

Zucchini Noodles with Pesto and Cherry Tomatoes

A light and refreshing summer pasta dish that’s perfect for a quick weeknight dinner or a weekend lunch.

Ingredients:

– 2 medium zucchinis
– 1/4 cup pesto sauce
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Preheat your spiralizer or mandoline to create zucchini noodles.
2. In a large skillet, heat the pesto sauce over medium-low heat.
3. Add the zucchini noodles to the skillet and toss to combine with the pesto sauce. Cook for 2-3 minutes or until slightly tender.
4. Add the cherry tomatoes to the skillet and cook for an additional 1-2 minutes or until they start to release their juices.
5. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 10-12 minutes

Black Bean and Sweet Potato Tacos with Lime Crema

Elevate your taco game with this flavorful vegetarian recipe that combines the comforting warmth of sweet potatoes and black beans with a tangy kick from lime crema.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Lime crema (see below)
– Optional toppings: avocado, sour cream, shredded cheese, cilantro

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large skillet, cook onion and garlic over medium heat until softened. Add black beans and cook until heated through.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos with roasted sweet potatoes, black bean mixture, and desired toppings.
5. Serve with lime crema (see below).

Lime Crema:

– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon honey

Mix all ingredients until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.

Grilled Chicken and Mango Salsa Lettuce Wraps

Elevate your lunch game with this refreshing twist on traditional wraps! Crisp lettuce leaves wrapped around juicy grilled chicken, creamy mango salsa, and crunchy cilantro create a flavor explosion that will leave you craving more.

Ingredients:

– 1 pound boneless, skinless chicken breast
– 2 ripe mangos, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and minced
– 2 tablespoons fresh cilantro, chopped
– 2 tablespoons lime juice
– Salt and pepper to taste
– 4-6 lettuce leaves

Instructions:

1. Preheat grill to medium-high heat.
2. Season chicken with salt and pepper. Grill for 5-7 minutes per side or until cooked through.
3. In a bowl, mix together mango, red onion, jalapeño, and cilantro.
4. Cut grilled chicken into strips.
5. Assemble wraps by placing chicken on lettuce leaves, topping with mango salsa, and finishing with a squeeze of lime juice.

Cooking Time: 15-20 minutes

Chia Seed Pudding with Fresh Berries and Coconut

This refreshing dessert is a perfect blend of healthy and indulgent. Chia seeds soaked in coconut milk and flavored with vanilla, paired with sweet fresh berries, create a treat that’s both nutritious and delicious.

Ingredients:

– 1/2 cup chia seeds
– 1 can (14 oz) full-fat coconut milk
– 1 tablespoon honey or maple syrup
– 1/4 teaspoon vanilla extract
– Pinch of salt
– Fresh berries (such as strawberries, blueberries, raspberries)
– Shredded coconut (optional)

Instructions:

1. In a small bowl, mix together chia seeds and salt.
2. In a separate bowl, whisk together coconut milk, honey or maple syrup, and vanilla extract.
3. Add the dry ingredients to the wet mixture and stir until well combined.
4. Refrigerate for at least 2 hours or overnight to allow pudding to thicken.
5. Just before serving, top with fresh berries and shredded coconut (if using).

Cooking Time: None, as this is a chilled dessert.

Roasted Beet and Goat Cheese Arugula Salad

This sweet and savory salad combines the natural sweetness of roasted beets with the tanginess of goat cheese, all on a bed of peppery arugula.

Ingredients:

– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled goat cheese
– 4 cups arugula leaves
– 1 tablespoon balsamic vinegar

Instructions:

1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine arugula leaves, roasted beet wedges, and crumbled goat cheese.
5. Drizzle with olive oil and balsamic vinegar to taste.
6. Season with salt and pepper as needed.

Cooking Time: 50 minutes

Coconut Curry Lentil Soup with Spinach

This aromatic and comforting soup combines the warmth of coconut curry with the nutritious goodness of lentils and spinach, perfect for a cozy meal any time of the year.

Ingredients:

– 1 cup red or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 4 cups vegetable broth
– 2 cups fresh spinach leaves
– Fresh cilantro, chopped (optional)

Instructions:

1. In a large pot, sauté onions and garlic until softened.
2. Add lentils, diced tomatoes, curry powder, cumin, turmeric, salt, and pepper. Cook for 1 minute.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 30 minutes or until lentils are tender.
4. Stir in coconut milk and spinach. Simmer for an additional 5-7 minutes or until spinach is wilted.
5. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: 45-50 minutes

Baked Apple Cinnamon Oatmeal Cups

Start your day with a deliciously comforting treat that combines the warmth of cinnamon, the sweetness of apples, and the heartiness of oatmeal. These baked cups are perfect for a quick breakfast or snack on-the-go.

Ingredients:

– 1/2 cup rolled oats
– 1/4 cup chopped fresh apple (such as Granny Smith)
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon milk
– 1 tablespoon melted butter
– Sprinkle of cinnamon for topping (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a muffin tin with cupcake liners.
2. In a bowl, combine oats, chopped apple, brown sugar, cinnamon, and salt.
3. In a separate bowl, whisk together egg, milk, and melted butter.
4. Add the wet ingredients to the dry mixture and stir until just combined. Do not overmix.
5. Divide the mixture evenly among the muffin cups.
6. Bake for 18-20 minutes or until the tops are lightly golden brown.
7. Let cool for a few minutes before serving. Sprinkle with additional cinnamon if desired.

Cooking Time: 18-20 minutes

Shrimp and Broccoli Stir-Fry with Ginger Garlic Sauce

This quick and flavorful stir-fry combines succulent shrimp and crisp broccoli with a savory ginger garlic sauce, perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 3 cups broccoli florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Cooked white or brown rice for serving

Instructions:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and cook, stirring occasionally, until pink and cooked through (3-4 minutes).
3. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of oil, broccoli, garlic, and ginger. Cook, stirring frequently, until the broccoli is tender-crisp (2-3 minutes).
5. Add the cooked shrimp back into the skillet with the broccoli mixture and stir to combine.
6. Pour in the soy sauce and oyster sauce (if using) and stir-fry for an additional 1 minute.
7. Serve hot over cooked rice, garnished with green onions and sesame seeds if desired.

Cooking Time: Approximately 10-12 minutes.

Avocado Chocolate Mousse with Cacao Nibs

Combine the creamy texture of avocados with the decadence of dark chocolate and crunchy cacao nibs for a unique and indulgent dessert.

Ingredients:

– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 1/4 cup heavy cream
– 1/4 cup melted dark chocolate (at least 70% cocoa)
– 2 tablespoons cacao nibs
– Pinch of salt

Instructions:

1. Peel and pit the avocados, then blend in a food processor until smooth.
2. In a separate bowl, whisk together the cocoa powder, sugar, and vanilla extract.
3. Add the heavy cream, melted chocolate, and salt to the dry mixture. Whisk until well combined.
4. Fold the whipped cream into the avocado mixture until no white streaks remain.
5. Stir in the cacao nibs.
6. Chill in the refrigerator for at least 2 hours before serving.

Cooking Time: None

Spiced Chickpea and Spinach Stuffed Sweet Potatoes

Elevate your sweet potato game with this flavorful and nutritious recipe! This dish is perfect for a quick weeknight dinner or a healthy brunch option.

Ingredients:

– 4 large sweet potatoes
– 1 can chickpeas, drained and rinsed
– 2 cups fresh spinach leaves
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional: shredded cheese, sour cream, or chopped cilantro for topping

Instructions:

1. Preheat oven to 400°F (200°C).
2. Bake sweet potatoes for 45-50 minutes, or until tender.
3. In a pan, heat olive oil over medium heat. Add onion and cook until translucent.
4. Add garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Stir in chickpeas and spinach. Cook until wilted.
6. Slice sweet potatoes open lengthwise. Stuff with the chickpea mixture.
7. Serve hot, topped with your choice of optional toppings.

Cooking Time: 55-60 minutes

Summary

Get ready to indulge in 18 delicious and healthy recipes for every meal! From power bowls and baked salmon to Moroccan stews and Greek yogurt pancakes, these dishes are sure to satisfy your cravings while nourishing your body. Discover how to make quinoa and avocado power bowls, miso-glazed eggplant, and many more mouth-watering creations. Whether you’re looking for a quick breakfast or a satisfying dinner, this collection of recipes has got you covered.

18 Creamy Bertolli Alfredo Sauce Recipes Perfect for Dinner

When it comes to pasta dishes, few sauces are as iconic or as beloved as Alfredo. The rich, creamy sauce made with butter, cream, Parmesan cheese, and garlic is a staple in many Italian-American households. And now, thanks to the versatility of Bertolli Alfredo Sauce, you can elevate your pasta game like never before! With its smooth, velvety texture and nutty flavor, this sauce is perfect for tossing with your favorite noodles or using as a dip.

In this article, we’ll explore 18 creative ways to use Bertolli Alfredo Sauce in your cooking. From classic combinations like garlic parmesan chicken to more adventurous pairings like spicy sausage and peppers, these recipes are sure to inspire you to get creative in the kitchen. So, without further ado, let’s dive into our list of mouthwatering Bertolli Alfredo Sauce recipes!

Garlic Parmesan Chicken with Bertolli Alfredo Sauce

Elevate your dinner game with this rich and creamy combination of garlic parmesan chicken and Bertolli Alfredo sauce. This easy recipe is perfect for a weeknight dinner or special occasion.

Ingredients:

– 4 boneless, skinless chicken breasts
– 2 cloves of garlic, minced
– 1 cup Bertolli Alfredo sauce
– 1/2 cup grated parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a small bowl, mix together minced garlic and olive oil.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Place the chicken on a baking sheet lined with parchment paper.
5. Sprinkle parmesan cheese over the top of each chicken breast.
6. Bake for 20-25 minutes or until cooked through.
7. Serve with Bertolli Alfredo sauce spooned over the top of each chicken breast.

Cooking Time: 20-25 minutes

Shrimp Scampi with Bertolli Alfredo Pasta

Experience the simplicity of a classic Italian dish with this mouthwatering shrimp scampi recipe, served atop creamy Bertolli Alfredo pasta.

Ingredients:

– 8 oz Bertolli Alfredo pasta
– 1 lb large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 2 tbsp fresh parsley, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook Bertolli Alfredo pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt 2 tbsp of butter over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. Remove shrimp from the skillet and set aside. Reduce heat to medium and add remaining 2 tbsp of butter.
5. Stir in chopped parsley and season with salt and pepper to taste.
6. Combine cooked pasta and shrimp mixture. If desired, sprinkle with grated Parmesan cheese and serve immediately.

Cooking Time: 15-20 minutes

Spinach and Mushroom Bertolli Alfredo Lasagna

Elevate your lasagna game with this rich and creamy dish featuring spinach, mushrooms, and Bertolli Alfredo sauce.

Ingredients:

– 8 lasagna noodles
– 1 package frozen chopped spinach, thawed and drained
– 1 cup sliced mushrooms (button or cremini work well)
– 1 cup Bertolli Alfredo sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté mushrooms and spinach until tender. Add Bertolli Alfredo sauce and stir until combined. Season with salt and pepper to taste.
4. In a separate bowl, combine mozzarella and Parmesan cheese.
5. Assemble lasagna by spreading a layer of the mushroom-spinach mixture on the bottom of a 9×13 inch baking dish. Arrange 4 cooked noodles on top, followed by half of the cheese mixture and half of the remaining Alfredo sauce. Repeat layers, finishing with a layer of cheese on top.
6. Bake for 30-35 minutes or until the cheese is melted and bubbly.

Cooking Time: 30-35 minutes

Bacon and Pea Bertolli Alfredo Penne

Elevate your pasta game with this creamy, savory recipe that combines the rich flavors of bacon and peas with Bertolli’s classic Alfredo sauce.

Ingredients:

– 8 oz penne pasta
– 6 slices of cooked bacon, crumbled
– 1 cup frozen peas
– 1/2 cup Bertolli Alfredo sauce
– Salt and pepper to taste

Instructions:

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine the crumbled bacon and frozen peas. Cook over medium heat for 3-4 minutes or until the peas are tender and the bacon is crispy.
3. Add the Bertolli Alfredo sauce to the skillet and stir until well combined with the bacon and peas.
4. Combine the cooked pasta and Alfredo mixture in a large serving bowl. Season with salt and pepper to taste.

Cooking Time: 15-20 minutes

Broccoli and Cheddar Bertolli Alfredo Bake

Elevate your comfort food game with this creamy, cheesy, and veggie-packed bake that’s perfect for a quick weeknight dinner.

Ingredients:

– 1 head of broccoli, cut into florets
– 1 cup of Bertolli Alfredo sauce
– 1 cup of shredded cheddar cheese
– 1/2 cup of milk
– 1 tablespoon of unsalted butter
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, bring the broccoli to a boil in salted water for 3-4 minutes or until tender. Drain and set aside.
3. In a separate saucepan, combine the Alfredo sauce, milk, and butter. Heat over medium heat, whisking constantly, until smooth and creamy.
4. In a 9×13 inch baking dish, spread half of the cooked broccoli evenly on the bottom. Pour half of the Alfredo mixture over the broccoli.
5. Sprinkle with half of the cheddar cheese. Repeat layers.
6. Bake for 20-25 minutes or until the top is golden brown and the casserole is hot and bubbly.

Cooking Time: 20-25 minutes

Creamy Bertolli Alfredo Stuffed Shells

Elevate your pasta game with this creamy and flavorful recipe that combines the richness of Bertolli Alfredo sauce with tender shells filled with a savory blend of cheese, parsley, and garlic. Perfect for a special occasion or a cozy night in!

Ingredients:

– 12 jumbo pasta shells
– 1 cup Bertolli Alfredo sauce
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, parsley, garlic, salt, and pepper. Mix well.
4. Stuff each cooked shell with the cheese mixture, placing them in a single layer on a baking dish.
5. Pour Bertolli Alfredo sauce over the stuffed shells, making sure they are fully coated.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.

Cooking Time: 20-25 minutes

Grilled Salmon with Bertolli Alfredo Drizzle

Elevate your grilled salmon game with this simple yet impressive recipe, featuring a rich and creamy Bertolli Alfredo drizzle.

Ingredients:

– 4 salmon fillets (6 oz each)
– 1/2 cup Bertolli Alfredo sauce
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat grill to medium-high heat.
2. Season salmon fillets with salt and pepper.
3. Grill salmon for 4-5 minutes per side, or until cooked through.
4. While salmon is cooking, warm Bertolli Alfredo sauce in a small saucepan over low heat.
5. Once salmon is done, brush with olive oil and drizzle with warmed Bertolli Alfredo sauce.
6. Garnish with chopped parsley, if desired.

Cooking Time: 12-15 minutes

Roasted Garlic and Herb Bertolli Alfredo Pizza

Roasted Garlic and Herb Bertolli Alfredo Pizza Recipe

Introduction
Elevate your pizza game with this creamy, flavorful combination of roasted garlic, fresh herbs, and classic Alfredo sauce on a crispy crust.

Ingredients

– 1 lb pizza dough
– 2 heads of garlic, separated into cloves
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 cup Bertolli Alfredo sauce
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Roast garlic cloves in olive oil, thyme, and rosemary for 30 minutes or until tender.
3. Roll out pizza dough to desired thickness. Place on a baking sheet lined with parchment paper.
4. Spread Alfredo sauce over the crust, leaving a small border around edges.
5. Sprinkle roasted garlic mixture evenly over the sauce.
6. Top with mozzarella cheese and season with salt and pepper.
7. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.

Cooking Time: 45-50 minutes

Turkey and Spinach Bertolli Alfredo Calzone

A twist on the classic Italian calzone, this recipe combines the flavors of turkey, spinach, and Bertolli Alfredo sauce for a delicious and satisfying meal.

Ingredients:

– 1 lb ground turkey
– 1 cup fresh spinach leaves
– 1/2 cup Bertolli Alfredo sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, cook the ground turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the fresh spinach leaves and Bertolli Alfredo sauce to the skillet, stirring until the spinach is wilted.
4. Roll out the pie crust on a floured surface to a thickness of about 1/8 inch.
5. Spoon the turkey and spinach mixture onto one half of the pie crust, leaving a 1/2 inch border around the edges.
6. Sprinkle with mozzarella and Parmesan cheese.
7. Fold the other half of the pie crust over the filling, pressing the edges to seal.
8. Brush the top of the calzone with beaten egg and cut a few slits in the top for steam to escape.
9. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Sun-Dried Tomato and Artichoke Bertolli Alfredo Pasta

Elevate your pasta game with this creamy, flavorful dish that combines the richness of Alfredo sauce with the sweetness of sun-dried tomatoes and artichokes.

Ingredients:

– 8 oz. Bertolli Alfredo pasta
– 1 cup sun-dried tomatoes, chopped
– 1/2 cup artichoke hearts, canned or marinated
– 1/4 cup grated Parmesan cheese
– 2 tbsp. unsalted butter
– Salt and pepper to taste

Instructions:

1. Cook Bertolli Alfredo pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add chopped sun-dried tomatoes and artichoke hearts; cook for 2-3 minutes or until heated through.
3. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
4. Combine cooked pasta and tomato-artichoke mixture. Toss until well coated.
5. Serve hot, garnished with additional sun-dried tomatoes and Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Cajun Chicken and Sausage Bertolli Alfredo Pasta

Experience the bold flavors of Louisiana with this hearty, one-pot pasta dish that combines spicy Cajun chicken, savory sausage, and creamy Bertolli Alfredo sauce.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 lb smoked sausage, sliced
– 1 cup Bertolli Alfredo sauce
– 12 oz pasta of your choice (e.g., fettuccine, linguine)
– 1/2 cup diced bell peppers
– 1/4 cup chopped fresh parsley
– 1 tsp Cajun seasoning
– Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions until al dente; set aside.
2. In a large skillet, cook chicken and sausage over medium-high heat until browned, about 5-7 minutes.
3. Add bell peppers and Cajun seasoning to the skillet and cook for an additional 2-3 minutes.
4. Stir in Bertolli Alfredo sauce and bring to a simmer; let cook for 1-2 minutes.
5. Combine cooked pasta, chicken mixture, and parsley in a large serving bowl. Season with salt and pepper to taste.

Cooking Time: Approximately 20-25 minutes

Four Cheese Bertolli Alfredo Mac and Cheese

A rich and comforting macaroni dish packed with four distinct cheeses, a hint of nuttiness from the Bertolli Alfredo sauce, and a satisfying crunch from toasted breadcrumbs. This recipe is perfect for a weeknight dinner or a weekend indulgence.

Ingredients:

– 1 pound macaroni
– 2 tablespoons butter
– 1/2 cup Bertolli Alfredo sauce
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup grated Gruyère cheese
– 1/4 cup crumbled feta cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Toasted breadcrumbs for topping (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add Bertolli Alfredo sauce and stir until smooth.
4. Combine cooked macaroni, cheddar, Parmesan, Gruyère, and feta cheese in a separate pot. Stir until well combined.
5. Add the Alfredo sauce mixture to the cheese-macaroni mixture and stir until creamy.
6. Pour the mixture into a baking dish and top with additional grated cheese (if desired).
7. Bake for 20-25 minutes or until golden brown.

Cooking Time: 20-25 minutes

Pesto Chicken and Bertolli Alfredo Fettuccine

A classic Italian-inspired dish that combines the rich flavors of pesto chicken with the creamy goodness of Bertolli Alfredo fettuccine.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1/4 cup Bertolli Pesto
– 2 tbsp olive oil
– 8 oz fettuccine pasta
– 1 jar (14.5 oz) Bertolli Alfredo sauce
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high. Add chicken and cook for 5-6 minutes per side, or until cooked through.
3. Remove chicken from skillet and set aside. In the same skillet, add Bertolli Pesto and stir to combine with any remaining juices. Simmer for 1-2 minutes, then brush pesto mixture evenly over chicken breasts.
4. Cook fettuccine according to package instructions. Drain and return to pot. Add Bertolli Alfredo sauce and stir until combined. Season with salt and pepper to taste.
5. Serve cooked fettuccine alongside the pesto chicken.

Cooking Time: 25-30 minutes

Spicy Sausage and Peppers with Bertolli Alfredo Sauce

A flavorful twist on the classic sausage and peppers, this recipe adds a rich and creamy element with Bertolli Alfredo Sauce.

Ingredients:

– 1 lb spicy Italian sausage, sliced
– 2 large bell peppers, sliced
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup Bertolli Alfredo Sauce
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F.
2. In a large skillet, cook sausage over medium-high heat until browned, about 5 minutes.
3. Add bell peppers, onion, and garlic to the skillet; cook until vegetables are tender, about 10 minutes.
4. Stir in Bertolli Alfredo Sauce; bring to a simmer.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Lobster and Asparagus Bertolli Alfredo Risotto

Lobster and Asparagus Bertolli Alfredo Risotto: A decadent twist on the classic Italian dish, this recipe combines succulent lobster, tender asparagus, and creamy Alfredo sauce with Arborio rice.

Ingredients:

– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1/2 cup Bertolli Alfredo sauce
– 1/2 pound cooked lobster meat, diced
– 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
– 2 tablespoons butter
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add the warmed chicken broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20 minutes of cooking, stir in the Bertolli Alfredo sauce and diced lobster meat.
5. Add the asparagus to the skillet and cook for an additional 2-3 minutes, or until tender.
6. Remove from heat and stir in butter until melted. Season with salt and pepper to taste.
7. Serve immediately, topped with grated Parmesan cheese if desired.

Cooking Time: Approximately 25-30 minutes

Grilled Steak and Bertolli Alfredo Gnocchi

Elevate your dinner game with this mouthwatering combination of grilled steak and creamy Bertolli Alfredo gnocchi.

Ingredients:

– 1.5 lbs flank steak
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper, to taste
– 1 package Bertolli Alfredo Gnocchi (12 oz)
– 1 cup Bertolli Alfredo sauce

Instructions:

1. Preheat grill to medium-high heat.
2. Season steak with salt, pepper, and garlic powder.
3. Grill steak for 5-7 minutes per side, or until cooked to desired doneness. Let rest for 5 minutes before slicing.
4. Cook gnocchi according to package instructions. Drain and set aside.
5. Heat Alfredo sauce in a large skillet over medium heat.
6. Add cooked gnocchi to the sauce and toss to combine.
7. Slice grilled steak against the grain and serve with Bertolli Alfredo gnocchi.

Cooking Time:

– Steak: 10-14 minutes
– Gnocchi: 3-5 minutes
– Sauce: 2-3 minutes

Garlic Butter Shrimp and Bertolli Alfredo Linguine

A classic combination of succulent shrimp and creamy linguine, elevated by the rich flavors of garlic butter.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup Bertolli Alfredo sauce
– 8 ounces linguine pasta
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. Stir in Bertolli Alfredo sauce and reserved pasta water. Bring mixture to a simmer and let cook for 1-2 minutes.
5. Combine cooked linguine and garlic butter shrimp mixture. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 15-20 minutes

Vegetable Primavera with Bertolli Alfredo Sauce

In this recipe, we combine the flavors of spring vegetables with the rich and creamy Bertolli Alfredo Sauce for a quick and delicious dish.

Ingredients:

– 1 cup Bertolli Alfredo Sauce
– 8 oz. pasta (such as bow tie or penne)
– 2 cups mixed spring vegetables (e.g., cherry tomatoes, bell peppers, broccoli, carrots, snap peas)
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the mixed vegetables and cook until tender-crisp, about 3-4 minutes.
3. Stir in the Bertolli Alfredo Sauce and reserved pasta water to create a creamy sauce. Season with salt and pepper to taste.
4. Combine the cooked pasta and vegetable mixture. Toss to coat the pasta evenly.
5. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Summary

Get creative with Bertolli’s creamy Alfredo sauce! In this collection of 18 mouth-watering recipes, you’ll discover new ways to elevate your dinner game. From classic chicken and shrimp dishes to veggie-packed primavera and seafood risotto, there’s something for everyone. Try garlic parmesan chicken with Alfredo sauce, shrimp scampi with pasta, or roasted garlic and herb pizza – the possibilities are endless! With these recipes, you’ll be whipping up delicious meals in no time.