What’s For Dinner?


After an exhausting day, you may find yourself dreading that extra time to cook dinner. Instead, try playing your favorite song to dance along to as you turn those thoughts into an exciting 30 minutes or less in the kitchen preparing a satisfying meal to share with your family or friends.

Italian Baked Ziti

Servings: 6

Prep Time: 5 minutes

Bake Time: 25 minutes

Total Time: 30 minutes


  • 1/2 lb. Ground Italian Sausage
  • 12 oz. Ziti Pasta, or similar pasta
  • 5 oz. can Diced Tomatoes
  • 8 oz. Tomato Sauce
  • 1 cup Shredded Mozzarella Cheese
  • 1/2 cup Whole Milk
  • 1/2 cup Parmesan Cheese, freshly grated
  • 1 tsp. Extra Virgin Olive Oil
  • 4-5 Garlic Cloves, minced
  • 1 tbsp. Dried Italian Herbs
  • 1/2 tsp. each: Black Pepper, Salt, and Crushed Red Pepper Flakes


  1. Preheat oven to 500F.
  2. Bring a large pot of salted water to a boil. Add in the pasta and cook until al dente. Drain and set aside.
  3. In an oven-safe skillet over medium heat, add in the olive oil to warm up for 1 minute. Add in the ground sausage and cook until browned, about 3-5 minutes.
  4. Toss in the minced garlic, red pepper flakes, and salt. Cook for an additional 1-2 minutes, until the garlic is fragrant.
  5. Add the diced tomatoes, tomato sauce, black pepper, and dried Italian herbs. Stir to combine, then reduce heat to simmer for 8-10 minutes.
  6. Stir in the cooked and drained pasta, whole milk, and grated parmesan cheese. Evenly spread the shredded mozzarella on top and place in the oven to bake for 5-6 minutes, until the cheese has melted and is browning. Allow the dish to cool for at least 5 minutes.

BLT Chicken Salad

Servings: 6

Total Time: 20 minutes


  • 6-8 cups Spring Mix / Salad Greens
  • 1 cup Cherry Tomatoes, halved
  • 8 Bacon Strips, cooked and crumbled
  • 1 lb. Chicken Breasts, boneless and skinless, cooked
  • 2 large Hard-Boiled Eggs, sliced
  • 1/2 cup Plain Greek Yogurt
  • 2 tbsp. Red Onion, finely chopped
  • 2 tbsp. Lemon Juice
  • 1 tbsp. Apple Cider Vinegar
  • 1/2 tsp. each: Salt and Black Pepper


  1. In a small mixing bowl, whisk together the plain Greek yogurt, finely chopped red onion, lemon juice, apple cider vinegar, salt, and black pepper. Add water to thin out the salad dressing to your preference.
  2. Place the salad greens in a large mixing bowl, pour in half of the yogurt dressing and toss to combine.
  3. Slice the cooked chicken breasts into bite-sized pieces, then sprinkle on top of the salad. Sprinkle the salad with the sliced hard-boiled eggs, cherry tomatoes, and bacon bits. Drizzle with the remaining yogurt dressing to serve.

Pizza Rolls

Servings: 4-6 (12 rolls)

Prep Time: 15 minutes

Bake Time: 15 minutes

Total Time: 30 minutes


  • 1/2 lb. Lean Ground Beef
  • 8 oz. can Tomato Sauce
  • 8 oz. tube Refrigerated Crescent Rolls
  • 1/2 cup Shredded Mozzarella Cheese
  • 2 Garlic Cloves, minced
  • 1 tsp. Extra Virgin Olive Oil
  • 1 tbsp. Dried Italian Herbs
  • 1/4 tsp. each: Salt and Black Pepper


  1. Preheat oven to 375F.
  2. In a large skillet over medium heat, add in the olive oil and minced garlic. Cook for 1-2 minutes, until fragrant. Add in the ground beef and cook until no longer pink, about 8-10 minutes. Drain any excess liquids.
  3. Add in the tomato sauce, shredded mozzarella cheese, dried Italian herbs, salt, and black pepper.
  4. Separate the crescent dough into 8 rectangles, pinching any seams together. Add 2-3 tablespoons of the meat mixture along one side of each rectangle. Starting with the long side, roll up each rectangle, then slice into 3 pieces.
  5. Place each roll seam-side down and 2″ apart on a baking pan lined with parchment paper. Bake for 15-20 minutes, until golden brown.

Don’t worry about calling everyone to the kitchen when it’s ready because you may not even have enough time to set the table before they start sneaking in a few samples to devour!


Subscribe to Our Newsletter

Stay up to date with our events and get exclusive article content right to your inbox!

Latest Stories

Other Featured Articles


All Article in Current Issue