Easy food to make at home, from My Wella's Kitchen to yours. (Click Picture for Recipe)

Prep Time: 10 minutes

Cook Time: 15-18 minutes

Servings: 6

Ingredients    

• 6 18x15 inch pieces of heavy-duty aluminum foil
• 3 lbs. steak of your choice (we love ribeye's)
• 2 15 oz. cans whole potatoes
• 16 oz. asparagus spears, frozen (you can substitute your favorite vegetable, i.e., green beans, corn on the cob, etc.)
• 1 6 oz. jar slice mushrooms (drained)
• 4 Tablespoons butter, divided
• 1 Tablespoon garlic, minced
• 1/4 cup lemon juice
• 1 teaspoon corn starch
• 2 teaspoon tarragon
• pinch of red pepper flakes (optional)
• salt and pepper to taste

Directions   

•  Whisk together lemon juice, cornstarch, garlic, tarragon and red pepper flakes (if using)  
• Slice steaks into 1-inch strips (cutting against the grain). Place into medium size bowl, pour lemon juice mixture over steak, turning to coat all sides.
• Slice potatoes and divide equally onto centers of foil packs.
• Divide steak into 6 equal portions and place on top of potatoes in the center of each foil piece.
• Top each pack with mushrooms and place the asparagus evenly on the sides of the steak slices.
• Cut butter into small pieces and place evenly over packs. Season with salt and pepper.
• Close foil packs by bringing the edges together and folding them over tightly.
• Grill Instructions: Heat grill to 400 degrees. Keep grill between 350 & 400 degrees throughout grilling process. Place on grill, cook for 10 minutes then flip over. Grill for another 5-7 minutes, until done. If "pillowing" of the pack occurs, make sure to grill all sides of the pack.
• Baking Instructions: Preheat oven to 400 degrees. Place foil packets on bottom rack and bake for 25 minutes, or until meat is cooked through and tender. Open each foil pack just so the tops are open, but nothing spills out. Broil on the top rack for 5 minutes. Serve hot.
• Freezer Option: Add foil packs to labeled gallon sized freezer bags. Seal, removing as much air as possible, and freeze. Thaw packs in the refrigerator at least 8 hours prior to cooking. Cook as instructed above

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 4

Ingredients  

• 2 skinless and boneless chicken breasts, cut in half (if needed, pound to make all piece's same thickness for even cooking)
• salt and pepper to taste
• All-purpose flour, for dredging
• 6 tablespoons butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup white wine (anything that you would drink)
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• pinch of red pepper flakes (optional)
• 1/3 cup fresh parsley, chopped

Directions  

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
• When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes (or until browned) on each side. Remove and transfer to a plate.
• Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Add the wine to the pan and deglaze scraping up all the brown bits for flavor. Reduce by half about 2 minutes.
• Add the lemon juice, stock and capers. Return to boiling and cook for 2 minutes.
• Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.
• Add remaining 2 tablespoons butter and red pepper flakes (if using) to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
• Serving ideas: serve over pasta, mashed potatoes, polenta, veggie spirals, options are unlimited. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients  

• 1/4 cup butter
• 1 1/2 teaspoons minced garlic
• 1 pound peeled and deveined medium shrimp
• 1/4 cup chopped green onions
• 1/4 cup dry white wine
• 1/3 cup heavy cream
• 2 tablespoons chopped fresh basil
• 2 roma (plum) tomatoes, chopped
• 1 pinch of red pepper flakes, or to taste
• 1/4(ish) cup of parmesan cheese (optional)
• salt and pepper to taste
• Chopped Chives for garnish

Directions  

• Melt the butter in a large skillet over medium-high heat. Stir in the shrimp, garlic, and green onions. Cook and stir until the shrimp are pink on the outside, and no longer translucent in the center, about 5 minutes.
• Set the shrimp aside, and pour in the wine, cream, tomatoes, basil, and red pepper flakes. Bring to a simmer, then reduce heat to medium-low, and simmer until the sauce will coat the back of a spoon, about 10 minutes.
• Add the parmesan cheese (if using) and stir until melted. Add the shrimp back into the sauce, and season to taste with salt and pepper. Heat through and serve.
• Serve over pasta, veggie spirals, spaghetti squash, rice or your favorite accompaniment.

Prep Time: 20 minutes

Cook Time: 20-25 Minutes

Servings: 4

Ingredients 

• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• pinch of red pepper flakes, optional (I add to almost everything 😎)
• 1 teaspoon smoked paprika
• 1 1/4 teaspoon each of Kosher salt and freshly ground black pepper, or to taste
• 1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 2 poblanos, cut into strips
• 1 red onion, cut into wedges
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• 8 (8-inch) flour or corn tortillas, toasted
• Optional Garnish Options: shredded Cheese, sour cream, refried beans, tomatoes, avocadoes, refried beans, jalapeños, cilantro, etc.

Directions 

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a small bowl, combine chili powder, cumin, oregano, paprika, red pepper flakes (if using), salt and pepper.
• Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
• Place into oven and bake for 20-25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
• Serve immediately with tortillas.

Prep Time: 5 minutes

Cook Time: 30 Minutes

Servings: 3

Ingredients   

• 1 tablespoon olive oil
• 8-ounce mushrooms (sliced), use your favorite, I love baby Bellas
• 2 tablespoons butter
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1/2-pound ground beef
• 1 1/2 tablespoons all-purpose flour
• 1 teaspoon paprika
• pinch of red pepper flakes (optional)
• 2 Tablespoons cup dry white wine
• 2 cups beef broth
• salt and pepper to taste
• 4-ounce egg noodles (or other dry pasta)
• 1/2 cup sour cream
• Chopped parsley for garnish

Directions  

•  Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.   
• Add the mushrooms, season with salt and pepper, and cook, stirring occasionally until browned. Transfer to a plate and set aside.
• Add the butter to the same pan then the ground beef onion and garlic. Season with salt and pepper. Cook until the beef is no longer pink, about 5 to 6 minutes. If needed, drain the excess fat.
• Sprinkle in the flour, paprika and red pepper flakes (if using), stir and cook for about 1 minute until the raw flavor has cooked off the flour.
• Add the wine and cook, scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated.
• Add the broth and stir to combine. Bring to a simmer.
• Add the noodles and mushrooms along with their juices and stir to combine.
• Reduce the heat to medium low and simmer covered, stirring occasionally, until the noodles are al dente (or to your desired consistency). If too much liquid, remove the cover the last 2 minutes. It will thicken as it sets.
• Remove from heat and stir in the sour cream. Garnish with parsley and serve!

Prep Time: 10 minutes

Cooking Time: 4-6 hours

Servings: 4

Ingredients 

• 1 lb beef flank steak (sliced into very thin strips)
• 1 medium onion (sliced into thin strips, about 1 - 1 1/2 cups worth)
• 2 bell peppers (sliced into thin strips)
• ⅔ cup salsa
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chopped jalapenos
• 2 cloves garlic (minced)
• 4 teaspoons fajita seasoning
• ½ teaspoon kosher salt

Directions 

• Place all ingredients into a one-gallon resealable freezer bag. Release as much as air as possible, seal and freeze flat.
• When ready to eat, thaw in refrigerator for 24 hours.
• Empty bag into slow cooker and cook at the lowest setting for 4-6 hours, until meat is tender.
• Serve with warm tortillas or over rice.
• Serve with your favorite fajita accompaniments, sour cream, cilantro, tomatoes, jalapeños, etc. Make it your own.

Cooking Time: 6-8 hours

Servings: 6-8

Ingredients 

• 1 lb. boneless skinless chicken breasts
• Juice from 1 lime
• 1 small bunch of cilantro, roughly chopped
• 8 oz of frozen corn (you can use canned)
• 1 clove garlic, minced
• 1/4 red onion, diced
• 1 can black beans (optional)
• 1/2 teaspoon cumin
• salt and pepper to taste

Directions 

• Place all ingredients in a resealable gallon-sized freezer bag. Mix together and release as much air as possible and seal, freeze flat.
• When ready to eat, remove from freezer and thaw in refrigerator for 24 hours.
• Cook on low for 6-8 hours or on high for 3-4 hours.
• Remove chicken and shred, then add back to slow cooker and mix to combine.
• Suggested uses tacos, nachos, salads, burritos, etc. You are limited only by your imagination. Make it your own and use your favorite toppings.

Prep Time: 10 minutes

Cooking Time: 7-10 hours

Servings: 4-6

Ingredients 

• 1 lb. beef stew cubes
• 4 carrots, sliced
• 4 red potatoes, cubed
• 1 pkg. dry onion soup mix
• 1 8 oz can tomato sauce
• 1 10 oz bag frozen green peas

Directions     

• Place all ingredients in a resealable gallon-sized bag. Mix together and release as much air as possible and seal. Freeze flat.
• When ready to eat, remove from freezer and thaw in the refrigerator for 24 hours.
• Cook on low 7-10 hours or on high for 5-6 hours.

 Prep Time: 5 minutes

Servings: 1

Ingredients  

• 2 oz baby spinach
• 1/2 cup Tex Mex Beef (see recipe)
• 1/4 cup cooked/canned corn
• 1/4 cup diced tomatoes
• 1/4 cup guacamole salsa
• 1/4 cup shredded cheese (I used cheddar jack, but use your favorite)
• sliced pickled jalapenos, to taste

Directions   

• Combine all ingredients in a bowl.

Suggested add-ins: sour cream, tortilla strips, olives, avocados, refried beans or black beans, rice, cilantro, etc. Make it your own and add-in your favorite Tex Mex ingredients.

Ingredients 

• 1 lb lean ground beef
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• pinch of crushed red pepper, optional
• 1 24-ounce jar traditional Ragu sauce (you can use your favorite homemade recipe or favorite jarred sauce)

Directions 

• Preheat Dutch oven over medium high heat.
• Add ground beef, salt, pepper, red pepper flakes, and sauce and mix well (yes, all together at once, without browning beef first...trust me on this one).
• Bring to a boil, cover and reduce heat to simmer.
• Bring to a boil, cover and reduce heat to simmer.
• Simmer 1 1/2 to 2 hours, stirring and breaking up beef as needed along the way.

This is a great base recipe, and you can add whatever you family likes, onions, bell peppers, mushrooms, etc. However, if I change this up, I will have some very unhappy littles! You should always make every recipe your own.