I’ve got the perfect weeknight meal for you!

These green goddess turkey burgers are juicy and satisfying, with the crisp creamy slaw on top and tons of flavor packed into the patty. They are customizable, easy to make and there are many ways to enjoy them!

I’m all about the easy weeknight meals right now as we get back into our routine. I want things that are simple but flavorful – and the caveat is that everyone must love them. 

The whole “green goddess” thing is one of those flavors that my kids will actually go for. It’s similar to ranch and the color is pretty, without looking too much like a vegetable, you know? While they may not be ready to top their burger with slaw, they will definitely use it as a sauce. Maybe even mixed with ketchup. I cannot lie. 

This time of year is when I’m always drawn to green goddess flavors the most. The herby freshness, the creamy flavor, even the pretty color! It feels refreshing and light and delicious and can add so much to any meal.

It makes a dish feel new and fresh and vibrant, when for the majority of the last few weeks we’re eating lots of beige foods and even casseroles. 

While I’m still all about our soul-warming soups and pastas and cozy meals, I’ll gladly welcome a few fresh dishes that bring just a hint of spring. Even when it’s still three months away. Can you tell I’m counting down?!

You might be surprised to see turkey burgers here because I basically waged a war against them when I first started this site. I couldn’t help it; they were one of the very few meals Eddie made time and time again when we met and they were SO bland and plain. 

And very gray. It turned me off of them big time. 

While I’ve learned to make them in a way that tastes super good, I still will often choose chicken or beef for my burgers. So just know that is an option too! You can always swap one of those out for the turkey here. 

When it comes to the toppings, give me as many as possible. 

I am such a slaw freak! It’s so crunchy and crisp and adds the perfect texture to any sandwich. It’s also such a wonderful way to add flavor, whether it’s a vinegary different one or one that complements the sandwich it’s on. 

And the slaw is so customizable too. You can add some sliced bell peppers, radicchio, even celery or apple to it. It can be a clean-out-the-fridge side! 

Just look at that stunning color?!

Definitely brightens up the winter months.

And a turkey burger that looks JUICY! (more…)

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Happy new year!! I can’t believe it’s 2026!

This is one of my most favorite posts to share every year. Each year it’s similar but I add in/swap at least 40 to 50 of healthier meals that I really loved over the previous year and then remove the ones I wasn’t as drawn to making. I reference this post approximately ten million times over the the course of the year, especially when I’m really struggling for dinner ideas! Coming up with dinner meal plans is tricky, even for me who develops recipes for a living!

I’ve mentioned before that in our perfect weeks, planning and shopping for three full meals works best for us. This way, we don’t get sick of our “menu plan,” we always end up with leftovers (but not too many leftovers), it allows for a night or two of eating out on the fly, whether it’s both of us or one of us for work, and usually will allow one night of breakfast for dinner, which we adore. This has changed a bit with the pandemic – we’ve cooked at home SO MUCH MORE than we used to. Some weeks I did five or six meals. Some weeks I only do two and we have leftovers and take out! You have to find what works for you.

I always want to make sure our meals are super balanced, always including a vegetable, consistent and most of all – planned ahead of time. This is KEY and even I fall out of practice sometimes. But when our dinners our planned, we just generally eat BETTER.

I’d love to hear some of your favorite meals below, along with your meal planning tips and how you plan your weeks! xo

49 WEEKS OF HEALTHY DINNER IDEAS

(more…)

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Who else is ready for some “regular” food?! 

Me me! This baked broccoli sausage tortellini is so satisfying and delicious. It comes together in a pinch and is an amazing weeknight meal that the whole family will love. 

This time of year I always get a little burned out on holiday food – even though the holiday has not hit yet! I love sharing all the ideas and meals ahead of time in order for us all to be prepared, but I always just kind of want to eat a bowl of pasta or a pizza for dinner.

You know?! 

This hits the spot perfectly!

While I am not a huge fan of sausage myself, everyone in my family loves it, making this a big win when it comes to dinner. 

It comes together so quickly too! 

Here’s how I make it: 

I brown the sausage in an oven-safe pan. I really love the le creuset braisers. 

Next, I add in the broccoli. My family likes small florets – even really tiny ones! Since they are so small, I toss them right in with the sausage and they soften nicely. We’re going to bake it anyway, so they will cook even more.

This also leaves a nice bite to the broccoli, providing a little texture. 

Now here’s the thing: I don’t even boil the tortellini! I always buy refrigerated fresh tortellini and find that it will cook in the pan. But I know my tortellini and know it will cook in the oven. If you’re using a frozen tortellini here, you may want to boil it for a minute beforehand or increase the cook time in the oven. 

The tortellini goes into the same pan as the sausage and the broccoli. Next, I stir in some cheese. This another pasta dish that doesn’t have a sauce – are you seeing a trend? I never loved tomato sauce growing up but I really loved baked cheesy pastas. In this case, I add some chicken stock to give it some moisture. 

Finally, I bake it for just about 15 or 20 minutes until everything is melty and golden and bubbly. It all comes together into a lovely little baked (quick!) pasta. 

I find that there is still enough moisture in this dish from the tortellini, stock, the sausage and the cheese. But if you love more of a sauce and don’t want to add a marinara, reserve ½ cup of pasta water and throw it in there with the stock before baking.  (more…)

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This is for all of my burger lovers!

This cheeseburger spaghetti squash is filled with my signature cheeseburger beef, lots of melty white cheddar and chopped lettuce and tomatoes. It truly tastes like you’re eating a cheeseburger right out of the squash itself. It’s so filling and satisfying and cozy! 

There is something so comforting and nostalgic about the cheeseburger flavor. I adore it! And it might even be odd because I think I find myself liking cheeseburger flavored dishes more than actual cheeseburgers. Riddle me that. 

I’ve made salads, tacos, tostadas and even soup.

I love making spaghetti squash because it’s so easy. I find it much easier to make and serve than other varieties of squash. Once the squash is sliced down the middle and the seeds are scraped out, I drizzle the cut side with olive oil, salt and pepper. Then I place it cut-side down on the baking sheet and roast it for about 30 minutes.

The end result comes through with super tender spaghetti-like strands of squash that can be flavored with just about anything! 

I do have other ways of sliced the squash, but my family still loves to eat spaghetti squash in boat form. It’s fun and makes the whole experience difference from our other dinners. If the squash are large, I will sometimes even cut half of one in half again and serve them to the kids like that! 

Pro tip: use a serrated spoon to scrape the seeds out of the squash. This makes it so easy! 

This is how I make it! 

While the squash roasts in the oven, I do all of my prep. I brown one pound of ground beef and once it’s almost finished, I add in the ketchup and mustard for that extra cheeseburger-y flavor. If you don’t like mustard, this is just an FYI that you can’t even taste it here. It just adds that classic burger flavor. 

I also sprinkle over some grated cheese and let it melt. This is our cheeseburger beef! 

Once the squash is finished, I use a fork and pull most of the strands of the squash to the center. This just makes it easier to eat – when you grab a forkful, you have less work to do. It also allows some of the flavors to seep down into the squash. 

I top each squash with some of the ground beef and a sprinkling of cheese. There is no right or wrong answer as to how much you use here. You can either divide it evenly into four or six halves of squash or you can pile it on to two halves – as much as you’d like. If you plan on making more than six large squash halves, I would double the recipe for the beef. 

Next, I stick the squash back into the oven so everything can melt together. The best part!  (more…)

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I have baked fall in a pan!

This squash, sausage and spinach baked pasta is so cheesy, savory, hearty and satisfying that it will become a repeat meal in your kitchen each autumn. Leftovers are great, it feeds a crowd and has a little bit of everything. 

If you’re looking for something different to serve on Halloween before heading out to trick or treat, let this be it!

Traditionally, we do a chili bar on Halloween but I am very very tempted to serve this pasta. Or even serve it on the side of the chili. Ha!

It has so much flavor – sweetness from the squash, some heat from the italian sausage, melty and gooey cheese and the tender pasta. I can’t even stand how delicious it is! 

There is nothing better than a dish of cheesy baked pasta. It’s cozy, comforting and can be served for almost anything. Weeknight dinner? Check. Game day meal? Perfect. Date night? Serve it with a salad. Meal prep for lunches? Even better.

You can’t go wrong with this one. 

This is one of those meals that my family craves, asks for or just all around gets excited about when they know it’s for dinner. Especially if I serve it with a house salad and some garlic bread. It just tastes like home. Or better yet, an autumn home! 

This is how I make it! 

First up, I boil the pasta and drain it. Easy.

Next, while the pasta is boiling, I brown the sausage. I’ve never loved sausage but the browner the better here. Those crispy bits are perfect. I prefer to use a spicy italian sausage for this recipe, but a sweet sausage would also work! 

Once the sausage is browned, I transfer it out of the pan but leave all those little brown bits. Aka, flavor! And I use that flavor to build the rest of the meal. 

Into the same pan goes a diced onion, lots of garlic and some cubed butternut squash. I also like to add some sage to this combo. I saute those veggies until softened, especially the squash. Make sure the chunks are small enough so they cook within 10 to 12 minutes.

You want them tender so they are enjoyable to eat! 

Then, I toss in the spinach. An entire bag, which cooks down to basically nothing. You know the deal. But it gives us some greenery! I also add the spinach back into the pan. 

The pasta is hanging out in a large baking dish. I pour the whole mixture on top of the pasta and then toss it well until it’s really combined.

Finally, I add some shredded cheese and toss that in too. There is nothing better than melty cheese pulls in baked pasta. (more…)

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Is it too late in the season for pasta salad?!

Never! I think not. This caramelized zucchini pasta salad is a great way to use up any leftover garden zucchini and a way to make a delish side dish. 

This is the exact kind of dish I love to make for my own lunches. I will also serve it as a side dish for dinner and it’s one of those salads that is wonderful to have in the fridge.

It tastes a little different and special because of the caramelized zucchini, which always makes things more interesting on your lunch or dinner plate. 

I am forever searching for non-boring meals and this fits in perfectly. As long as dishes seem a bit exciting, unique, different but not flat out weird, I call that a win! 

This is a great dish to make in the summer since it can be served filled or at room temperature. But it’s also amazing in the fall and winter – it definitely has a bit of a cozy vibe!

Here’s what we’re working with:

Caramelized zucchini, which cooks down in a skillet until it’s toasty and melty and delicious. 

A lemony herb dressing, which adds some zing and zip, along with some diced shallots right in the dressy which takes away the bite.

Toasty pine nuts, because I adore their buttery flavor and crunch. 

Shaved parmesan, simply because everything is better with parmesan.  (more…)

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A burger-y dinner tonight is perfect for the menu! 

These greek feta burgers are juicy and flavorful, served on pillowy pita bread with all the toppings. Think of your favorite greek salad fixings and that’s what we’re adding on top. Plus a super creamy tzatziki to really give it some oomph.

Oh how I love a meal like this!

I think there is something about serving a burger on a vehicle other than a bun that makes it special. Maybe special isn’t the word – it makes it more enticing. You know? The texture is different and it essentially switches up the whole meal.

That’s what I live for and how I plan our family’s meals so we rarely get bored or find ourselves eating the same thing week after week. 

These pitas? On the menu all the time. But we find different ways to enjoy them and that makes them exciting! 

I first started making this pita a decade ago and it’s been a staple ever since. It is so easy to make, rises within an hour and the dough puffs up so nicely in a cast iron skillet. Not to mention – they taste amazing. I will find just about anything that I can to wrap in this pita.

Today, it’s a spiced greek-inspired burger topped with felt that gets melty and creamy. Some herbs and spices, a nice sear on the outside if you use the cast iron skillet and tons of flavor. Plus, everything delicious on top. 

Let’s talk about toppings! That’s what we’re all about here anyway. 

First, a little quick tzatziki. Grate your cucumber, it’s the best way. 

We also have roasted red peppers.

Some pickled onions! I used shallots. It was all I had. 

Creamy feta melted right onto the burger. 

And some crisp lettuce too. 

There is so much flavor, texture and major crunch. We go from creamy to tangy and back around – it’s delicious! And the best part is that this is completely customizable. You can add whatever toppings you love and it will taste wonderful. Hummus is great on it too! 

If I plan to make this for a meal during the week, I usually make the pita ahead of time. That way they are made and while it’s not difficult, it does take a bit of time. The secret is rolling out the pita as thin as possible and making sure the skillet is HOT.  (more…)

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This is the ultimate summer meal! 

Juicy marinated tomatoes with tons of garlic and basil are tossed with hot pasta and lots of parmesan cheese. It’s garden fresh while being cozy and comforting. And it’s a great way to usher in a new season in just a few weeks!

Plus, we’re all drowning in tomatoes right?!

They are so fabulous this time of year. The little red jewels are so flavorful and sweet. They only get better when marinated. I mean, why bother cooking them?! I don’t want to ruin their summer perfection at the moment. 

And let me tell you: this is coming from someone who is not a top-notch tomato lover. Like, I usually don’t get tomato on my sandwiches or burgers. So if I like these marinated tomatoes in my pasta, everyone will. 

This whole thing starts with… the marinated tomatoes of course! 

I first shared these tomatoes in one of my substack newsletters months ago. I’ve been making them for years and tossing them in hot pasta and it’s one of eddie and my favorite meals. And they couldn’t be easier. All you need is time.

Yes, time. Because you have to let them sit and hang out on the counter for a few hours. I’ve probably used them before within 30 or 60 minutes because I am not exactly the picture of patience. But they truly are better when they sit for the whole time. 

Into the marinated tomatoes go: 

Cherry tomatoes

Lots of minced garlic 

A touch of crushed red pepper

And sugar! 

Olive oil

Balsamic vinegar

And fresh basil

Mix that all up and cover the bowl. Let it sit for four to six hours! YES YES YES.

Four to six. It really makes a difference. Just let them chill on the counter all day while you work or do whatever else it is that you have to do. 

Next, when it comes time to eat, boil some pasta. You really can use any cut of noodle that you enjoy, but a traditional long noodle is my favorite. Bucatini is always the first choice over here!

You could also do a classic spaghetti or angel hair. 

Toss everything together – place the hot noodles right on top of the tomatoes. Then mix mix mix!  (more…)

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Say hello to my new favorite way to eat pizza.

This grilled cacio e pepe pizza is made on my sourdough crust and topped with a crisp caesar salad. It’s so satisfying and simple! And also a very versatile meal when it comes to serving friends and family.

There are so many ways to eat pizza and salad but this is truly one of my favorites. It’s different and unique and feels really special – while at the same time having that classic flavor and familiarity.

Can I just say it tastes SO GOOD?!

Let me tell you just how delicious it is. 

First, I make my grilled sourdough pizza, just I do with my italian chopped version. You can actually use any pizza dough recipe that you love. I really adore the sourdough pizza on the grill, so it’s our go-to. 

Next, because this is an incredibly simple flavor profile, I brown some butter with fresh ground pepper. The butter toasts the pepper and it’s so incredibly fragrant. And I am not a pepper lover at all! The fact that I love this combo is huge. The pepper has such a great bite and the butter has a wonderful depth of flavor. 

As soon as the pizza dough is done on the grill, I remove it from the grates and brush it all over with the peppery brown butter. I coat the entire crust! 

Then, I sprinkle on some freshly grated pecorino romano. It is incredibly rich, savory, salty and nutty. I sprinkle it all over the dough. Some of it will melt and some will just lightly blanket the top. 

Finally – serve it! It basically looks like nothing, but it tastes like everything. A very simple pleaser that is absolutely delicious. 

Of course, I don’t need to end it there. Topping it with caesar? Yes please.  (more…)

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Everybody loves a taco. 

These grilled steak tacos are a huge crowd pleaser. Serve them with sweet corn, chimichurri, pickled onions and some crumbly feta cheese. They are light and satisfying and a perfect taco to round out the summer. 

Also, if anyone else is in this stage of kid life that I am, any photo of tacos might bring out a huge chorus of ‘it’s raining tacos!” in your house. That would be us. And now it’s in my head. Forever! 

It’s no secret that I will put just about anything in a taco. I will taco-fy all flavors, popular foods, combos, you name it. Things just taste better in a tortilla and that’s a fact. 

Surprisingly, this is one of the more “normal” combinations that I make! Easy, tastes amazing and everyone loves them.

This chimichurri is one of the best condiments I make. It is so incredibly versatile. Eddie loves it on just about everything – steak, fish, chicken, potatoes, vegetables – and the options are endless! 

The tacos are quite simple: 

Corn tortillas

Grilled filet mignon

Sweet corn

Feta cheese

Chimichurri 

Pickled onions

That’s it! 

Both the chimichurri and the pickled onions can be made ahead of time. They make the tacos taste so incredibly fresh and tangy. You don’t really need both – the chimichurri is vinegar based already. But the pickled onions always live in my fridge and are just one of our favorite toppings.

We really don’t have tacos without them! 

If you prefer another cut of steak or have one on hand, use it! I also like to make these with flank steak. The filet is so simple and easy for us – and I don’t love getting any bites of fat in my steak. I can usually make these for our whole family by grilling just two filet mignon steaks. Once they rest a bit, I slice them and throw them right on the tortillas!  (more…)

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