Chicken and Basil Pesto Pasta Creamy Chicken and Fresh Basil Pesto Pasta Delight Ingredients: 12 oz pasta (penne, fusilli, or spaghetti) 2 boneless, skinless chicken breasts, cubed 2 tablespoons olive oil Salt and pepper, to taste 1/4 teaspoon red pepper flakes (optional) 1/2 cup cherry tomatoes, halved 1/4 cup grated Parmesan cheese 1/4 cup toasted pine nuts (optional) For the Basil Pesto: 2 cups fresh basil leaves 1/3 cup grated Parmesan cheese 1/4 cup pine nuts 2 garlic cloves 1/2 cup olive oil Salt and pepper, to taste Directions: Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water. Meanwhile, season chicken pieces with salt, pepper, and red pepper flakes if using. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until golden and fully cooked, about 5–6 minutes. Remove from heat and set aside. To make the pesto, combine basil, Parmesan, pine nuts, garlic, olive oil, salt, and pepper in a food processor. Blend until smooth. Toss cooked pasta with the pesto, adding reserved pasta water a tablespoon at a time to loosen the sauce if needed. Add the cooked chicken, cherry tomatoes, and a sprinkle of Parmesan. Toss everything gently to combine. Top with toasted pine nuts before serving, if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: Approximately 540 kcal per serving | Servings: 4 servings #basilpesto #pestopasta #chickenpasta #italianrecipes #quickmeals #familydinners #pastalovers #homemadepesto #comfortfood #easydinners #freshbasil #chickenrecipes #simplemeals #pastaideas #midweekmeals #garliclovers #weeknightdinner #foodblogfeed #healthyish #pastanight Creamy, herby, and packed with flavor – this Chicken & Basil Pesto Pasta is the weeknight dinner you’ve been dreaming of

Baked Ziti Cheesy Baked Ziti with Marinara and Ricotta Ingredients: 1 lb ziti pasta 1 tablespoon olive oil 1 pound ground beef or Italian sausage 1 small onion, diced 3 cloves garlic, minced 1 (28 oz) jar marinara sauce 1 (15 oz) container ricotta cheese 2 cups shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese 1 egg 1 tablespoon chopped fresh basil or 1 teaspoon dried Salt and pepper to taste Fresh parsley (optional garnish) Directions: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Cook the ziti according to package directions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook for 2–3 minutes. Add the ground beef or sausage and cook until browned. Drain excess fat. Stir in the marinara sauce and simmer for 5 minutes. Season with salt, pepper, and basil. In a bowl, mix ricotta cheese, 1 cup mozzarella, Parmesan, and egg until smooth. Toss the cooked pasta with half of the meat sauce. In the baking dish, layer half of the pasta mixture, spread the ricotta mixture evenly over it, then top with remaining pasta and sauce. Sprinkle remaining mozzarella cheese on top. Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes, until cheese is bubbly and slightly browned. Let rest 5 minutes before serving. Garnish with parsley if desired. Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour Kcal: 525 kcal | Servings: 8 servings #bakedziti #pastaalforno #italiancasserole #familydinner #cheesylayers #comfortfoodclassic #homemadepasta #pastabake #weeknightdinner #zitimeal #easyitalianrecipes #ovenbakedpasta #ricottarecipes #mozzarellalove #heartycasserole #onepanmeals #italiandinner #sundaydinnerideas #quickitalian #cheesycomfort Layers of melty cheese, savory sauce, and baked pasta perfection This Baked Ziti is everything you want on a cozy night in.

Japanese-style Chicken Curry with Rice Creamy and Savory Japanese Chicken Curry with Fluffy Steamed Rice Ingredients: 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces 2 tablespoons vegetable oil 1 large onion, thinly sliced 2 carrots, peeled and sliced 2 medium potatoes, peeled and cubed 3 cups water or chicken broth 1 apple, grated 1/2 cup frozen peas (optional) 1 package (100g) Japanese curry roux (mild or medium) 3 cups cooked Japanese short-grain rice Directions: Heat vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove and set aside. In the same pot, add the sliced onions and cook until soft and translucent, about 5 minutes. Add the carrots and potatoes, and cook for another 5 minutes, stirring occasionally. Return the chicken to the pot and pour in water or chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until the vegetables are tender. Stir in the grated apple for natural sweetness. Break the curry roux into pieces and add to the pot, stirring gently until the sauce thickens. Add peas if using, and cook for an additional 5 minutes. Serve the curry hot over steamed Japanese rice. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 450 kcal per serving | Servings: 4 servings #japanesecurry #chickencurry #comfortfood #asiancuisine #homecooking #riceandcurry #currylover #easyrecipes #weeknightdinner #savorymeals #japaneserecipe #homemadecurry #mildcurry #currysauce #comfortmeal #onepotmeal #familydinner #cozymeals #quickrecipes #delicious Warm up your dinner table with this creamy and savory Japanese-style Chicken Curry served over fluffy rice! Perfect comfort food for any day.

Shrimp and Sauerkraut Casserole Baked Shrimp & Sauerkraut Casserole with Creamy Cheese and Herbs Ingredients: 1 lb (450g) shrimp, peeled and deveined 2 cups sauerkraut, rinsed and drained 1 medium onion, chopped 2 cloves garlic, minced 1 cup sour cream 1/2 cup grated Swiss or Gruyère cheese 2 tablespoons butter 1 tablespoon olive oil 1 teaspoon smoked paprika 1 teaspoon caraway seeds (optional) Salt and black pepper to taste Fresh parsley for garnish Directions: Preheat oven to 375°F (190°C). Heat olive oil and butter in a skillet over medium heat. Add chopped onion and garlic, sauté until translucent, about 4–5 minutes. Add sauerkraut, smoked paprika, and caraway seeds. Cook for another 5 minutes, stirring occasionally. Stir in sour cream, mix well, and season with salt and pepper. Remove from heat. In a greased casserole dish, spread half of the sauerkraut mixture on the bottom. Layer the raw shrimp evenly over the mixture. Top with the remaining sauerkraut mixture. Sprinkle cheese evenly over the top. Bake uncovered for 20–25 minutes, until the shrimp are pink and the cheese is golden and bubbly. Garnish with chopped fresh parsley and serve warm. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 320 kcal | Servings: 4 servings #shrimpbake #casserolerecipes #shrimpdinner #sauerkrautcasserole #comfortfood #bakedshrimp #easyfamilydinner #seafoodrecipes #sauerkrautlove #cheesycasserole #lowcarbrecipe #easterncuisine #heartymeal #shrimpandcheese #homebaking #creamyshrimp #fermentedfoods #quickcasserole #shrimpideas #warmdishes Comfort food with a tangy twist! This Shrimp and Sauerkraut Casserole is creamy, cheesy, and loaded with flavor. Perfect for a cozy night in!

Sweet and Sour Chicken Stir-Fry Vibrant Sweet and Sour Chicken Stir-Fry with Crisp Vegetables and Tangy Glaze Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces 2 tablespoons vegetable oil 1 red bell pepper, sliced 1 green bell pepper, sliced 1 small onion, sliced 1 cup pineapple chunks (fresh or canned, drained) 2 cloves garlic, minced 1 teaspoon grated ginger For the sauce: 1/4 cup rice vinegar 1/4 cup ketchup 3 tablespoons brown sugar 2 tablespoons soy sauce 1 tablespoon cornstarch mixed with 2 tablespoons water Directions: In a small bowl, whisk together rice vinegar, ketchup, brown sugar, and soy sauce. Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside. In the same skillet, add garlic and ginger; sauté for 30 seconds until fragrant. Add the sliced onions and bell peppers; stir-fry for 3-4 minutes until they begin to soften but remain crisp. Stir in pineapple chunks and return the chicken to the skillet. Pour the sauce over the chicken and vegetables; stir to coat evenly. Add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. Serve hot over steamed rice or noodles. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 380 kcal per serving | Servings: 4 servings #sweetandsourchicken #stirfryrecipes #asianrecipes #chickenstirfry #healthymeals #quickdinner #easyrecipes #asianflavors #homemade #weeknightmeals #chickenrecipes #freshveggies #pineapplerecipes #familydinner #mealprep #foodie #foodblogger #healthyeating #dinnerideas #comfortfood This Sweet and Sour Chicken Stir-Fry is the perfect balance of tangy, sweet, and savory flavors with crisp veggies and juicy pineapple. Dinner done right!