Beef Noodle Casserole

What’s great about this casserole is that it is a wholesome meal that you can easily cook in bulk. Filled with cheddar cheese, garlic, sweet onion, and juicy ground beef, this beef noodle casserole is filled with diverse, sharp flavors.

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A post shared by Nat Bull | Salt & Lavender (@saltandlavender)

Shepherd’s Pie Potato Skins

Although Sheperd’s Pie is a fairly well-known dish, this is an interesting twist that your family probably won’t expect. Instantly recognizable thanks to its saucy, red-wine-drizzled ground beef, these Shepherd’s Pie Potato Skins are sure to intrigue your family.

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A post shared by Andy Cooks (@andyhearnden)

Rainbow Collard Green Wraps

If you’re looking to make dinnertime more healthy, then these Rainbow Collard Green Wraps are perfect for your family. What’s more, this scrumptious, wholesome wrap is vegetarian-friendly depending on whether or not you add meat.

View this post on Instagram

A post shared by Danielle Brown | vegan recipes (@healthygirlkitchen)

Chicken Parm Stuffed Peppers

For an elegant, cheesy treat, you can surprise your family with these delicious Chicken Parm-Stuffed Peppers. This nutritious recipe involves placing some cheesy parmesan and mozzarella along with an array of spices into a large bell pepper.

View this post on Instagram

A post shared by Tasty (@buzzfeedtasty)

The post These Scrumptious Dinner Recipes Will Delight Your Family appeared first on foodisinthehouse.com.

Pesto Pasta

Pasta is easy enough to make, but if you add a simple coating of pesto sauce to the mix, your kids will love you for it. Instead of your standard tomato sauce, show other parents that you’re different by offering your children something trendier.

Roasted Veggie Medley

It’s an age-old tradition that children don’t usually like vegetables, but there’s a way you can entice them. Instead of just choosing one vegetable, roast a large variety of veggies on a tray, and fill it with different colors. Your kids won’t be able to resist the broccoli, cauliflower, mushrooms, and multicolored peppers.

Mushroom Barley Soup

Soup is one of the tastiest and healthiest things you can give your kids. Obviously you would need to make sure it’s cool enough for them to eat, but it’ll be worth it once they become addicted to your delicious mushroom barley soup.

The post 3 Easy Weeknight Dinner Ideas for Kids appeared first on foodisinthehouse.com.

Ingredients:

• 1 pound penne pasta
• 1 14 ounce can cherry tomatoes
• 8 ounces mozzarella, grated
• 5 ounces white cheddar, grated
• 3 ounces Parmesan, grated
• 1 1/2 cups whole milk
• 1 small head of cauliflower, cut into small pieces
• Olive oil (to grease the pan)
• 1/2 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees F.
2. Cook the pasta in a large pot of boiling water for half of the recommended cooking time (so it will not overcook when baked). Reserve 1/2 cup pasta water.
3. Drain the pasta and rinse it under cold water.
4. Add the cherry tomatoes in a large bowl and crush them gently with a rubber spatula. Add the cheeses, milk, and pasta water into the bowl. Mix to combine.
5. Add the cauliflower, cooked pasta, salt, and pepper into the bowl and toss to combine.
6. Lightly grease a 3 qt baking dish with olive oil. Spread the pasta mixture out into the pan. Cover with tin foil.
7. Bake for 20 minutes. Remove foil, increase oven temperature to 425 degrees, and bake until the cheese is bubbling. 

The post Cheesy Baked Cauliflower Pasta appeared first on foodisinthehouse.com.

Ingredients:

• 1 (3-4 pound) beef brisket, large fat pieces trimmed
• 2 tablespoons olive oil
• 5 garlic cloves, minced
• 1 large onion, thinly sliced
• 3 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 cup water
• 1/4 cup brown sugar
• 1/2 cup dry red wine
• 1/4 cup ketchup
• 2 teaspoons dried thyme
• 1 teaspoon paprika

Instructions:

1. Pat the brisket dry with a paper towel and season with salt, pepper, thyme, and paprika.
2. Heat the olive oil in the Instant Pot on the Saute setting until simmering.
3. Sear the brisket for 5 minutes on each side. Set it aside on a plate.
4. Add the onion and saute for about 5 minutes or until golden.
5. Stir in the garlic, water, brown sugar, wine, and ketchup. 
6. Return the brisket to the Instant Pot.
7. Lock the lid on and seal the pressure valve. Pressure cook on high for one hour.
8. Let the pressure release naturally when it’s done. 
9. Transfer the brisket to a cutting board and slice against the grain. Serve with onions and sauce.

The post You Can Make the Best Brisket in Your Instant Pot appeared first on foodisinthehouse.com.

Ingredients:

• One can of whole tomatoes
• 1/4 cup olive oil
• 6 garlic gloves, minced
• 1 small white onion, minced
• 1 tablespoon tomato paste
• 3/4 cup water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper to taste

Instructions:

1. Warm the olive oil in a large skillet on medium to high heat until shimmering.
2. Add the onions and sauté them for about 5 minutes, or until they are soft and slightly golden. Mix the oregano, basil, and red pepper flakes into the onions.
3. Add the minced garlic to the pan and sauté for another 2 minutes, or until garlic is slightly golden, but not burnt. 
4. Pour the entire can of tomatoes and 3/4 cup water into the pan. Use a wooden spoon to gently smash the tomatoes into smaller pieces.
5. Simmer the sauce for about 15 minutes. Add salt and pepper to taste.

The post Simple and Delicious Homemade Marinara Sauce appeared first on foodisinthehouse.com.

Ingredients:

• 1 lb pizza dough
• 4-5 garlic cloves
• 2 tsp red chili flakes
• 5 tablespoons olive oil
• Juice of 1/2 lemon
• 1/2 cup basil
• 1 cup shredded mozzarella cheese
• 1 fresh mozzarella ball torn into small pieces
• 1/4 cup grated parmesan
• 1 zucchini
• 1 avocado
• 1/2 cup canned artichoke hearts
• Salt and pepper

Instructions:

1. Preheat the oven to 500F.
2. Finely chop the garlic and basil. Mix it in a small bowl with the olive oil, lemon, chili flakes, salt, and pepper. Set aside.
3. Slice the zucchini and artichoke hearts into small pieces.
4. Stretch the dough onto a sheet pan and flatten it using a rolling pin.
5. Spread the dough with the garlic mixture, leaving space for the crust.
6. Add the cheeses, zucchini, and artichoke.
7. Bake the pizza for about 12 minutes (or until golden brown crust forms).
8. Remove the pizza from the oven and top with thinly sliced avocado.

The post Green Goddess Pizza is Fresh and Delicious appeared first on foodisinthehouse.com.

A Two-Sided Take On Your Average Noodle Bowl

This noodle recipe is not only quick, it’s versatile. For the healthier option, fill a bowl with a cup or two of precooked noodles. Some of our favorites are zucchini and sweet potato noodles but really, you can spiralize just about any veggie. If you’re a bit hungrier, opt for a whole wheat fettuccine noodle, which takes just about 10 minutes to cook from start to finish. While that’s boiling, stir in the ingredients for the sauce – a bit of dry white wine, unsalted butter, oil (avocado was used in this recipe), garlic powder, onion, garlic, Italian seasoning, onion powder, and a pinch of red pepper flakes. Add some precooked shrimp on top for that punch of protein and you’ve got yourself a tasty 20-minute meal.

“Better Than P.F. Chang’s” Vegetarian Lettuce Wraps

These lettuce wraps are great for those who are watching their calorie or carbohydrate intake (or, if you had a late lunch and want a little snack before bedtime!). To avoid soggy lettuce boats, be sure to pick out a crisp head of lettuce, though prepackaged lettuce boats also work here. Now for the filling, a pre-made Indian-inspired curried cauliflower salad from Trader Joe’s. If you don’t have a Trader Joe’s in the area, simply mix together roasted potatoes, cauliflower, and chickpeas with a bit of green peas, olive oil, and Indian spices. Scoop some into your wrap and enjoy with a bit of sriracha! If you’re a bit hungrier but still want the lettuce wrap filling, swap out the greens for a hearty whole-wheat pita.

The post These Weeknight Dinners Are Both Versatile and Delicious appeared first on foodisinthehouse.com.

Beef Noodle Casserole

What’s great about this casserole is that it is a wholesome meal that you can easily cook in bulk. Filled with cheddar cheese, garlic, sweet onion, and juicy ground beef, this beef noodle casserole is filled with diverse, sharp flavors.

View this post on Instagram

A post shared by Nat Bull | Salt & Lavender (@saltandlavender)

Shepherd’s Pie Potato Skins

Although Sheperd’s Pie is a fairly well-known dish, this is an interesting twist that your family probably won’t expect. Instantly recognizable thanks to its saucy, red-wine-drizzled ground beef, these Shepherd’s Pie Potato Skins are sure to intrigue your family.

View this post on Instagram

A post shared by Andy Cooks (@andyhearnden)

Rainbow Collard Green Wraps

If you’re looking to make dinnertime more healthy, then these Rainbow Collard Green Wraps are perfect for your family. What’s more, this scrumptious, wholesome wrap is vegetarian-friendly depending on whether or not you add meat.

View this post on Instagram

A post shared by Danielle Brown | vegan recipes (@healthygirlkitchen)

Chicken Parm Stuffed Peppers

For an elegant, cheesy treat, you can surprise your family with these delicious Chicken Parm-Stuffed Peppers. This nutritious recipe involves placing some cheesy parmesan and mozzarella along with an array of spices into a large bell pepper.

View this post on Instagram

A post shared by Tasty (@buzzfeedtasty)

The post These Scrumptious Dinner Recipes Will Delight Your Family appeared first on foodisinthehouse.com.

Pesto Pasta

Pasta is easy enough to make, but if you add a simple coating of pesto sauce to the mix, your kids will love you for it. Instead of your standard tomato sauce, show other parents that you’re different by offering your children something trendier.

Roasted Veggie Medley

It’s an age-old tradition that children don’t usually like vegetables, but there’s a way you can entice them. Instead of just choosing one vegetable, roast a large variety of veggies on a tray, and fill it with different colors. Your kids won’t be able to resist the broccoli, cauliflower, mushrooms, and multicolored peppers.

Mushroom Barley Soup

Soup is one of the tastiest and healthiest things you can give your kids. Obviously you would need to make sure it’s cool enough for them to eat, but it’ll be worth it once they become addicted to your delicious mushroom barley soup.

The post 3 Easy Weeknight Dinner Ideas for Kids appeared first on foodisinthehouse.com.

Ingredients:

• 1 pound penne pasta
• 1 14 ounce can cherry tomatoes
• 8 ounces mozzarella, grated
• 5 ounces white cheddar, grated
• 3 ounces Parmesan, grated
• 1 1/2 cups whole milk
• 1 small head of cauliflower, cut into small pieces
• Olive oil (to grease the pan)
• 1/2 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees F.
2. Cook the pasta in a large pot of boiling water for half of the recommended cooking time (so it will not overcook when baked). Reserve 1/2 cup pasta water.
3. Drain the pasta and rinse it under cold water.
4. Add the cherry tomatoes in a large bowl and crush them gently with a rubber spatula. Add the cheeses, milk, and pasta water into the bowl. Mix to combine.
5. Add the cauliflower, cooked pasta, salt, and pepper into the bowl and toss to combine.
6. Lightly grease a 3 qt baking dish with olive oil. Spread the pasta mixture out into the pan. Cover with tin foil.
7. Bake for 20 minutes. Remove foil, increase oven temperature to 425 degrees, and bake until the cheese is bubbling. 

The post Cheesy Baked Cauliflower Pasta appeared first on foodisinthehouse.com.

Ingredients:

• 1 (3-4 pound) beef brisket, large fat pieces trimmed
• 2 tablespoons olive oil
• 5 garlic cloves, minced
• 1 large onion, thinly sliced
• 3 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 cup water
• 1/4 cup brown sugar
• 1/2 cup dry red wine
• 1/4 cup ketchup
• 2 teaspoons dried thyme
• 1 teaspoon paprika

Instructions:

1. Pat the brisket dry with a paper towel and season with salt, pepper, thyme, and paprika.
2. Heat the olive oil in the Instant Pot on the Saute setting until simmering.
3. Sear the brisket for 5 minutes on each side. Set it aside on a plate.
4. Add the onion and saute for about 5 minutes or until golden.
5. Stir in the garlic, water, brown sugar, wine, and ketchup. 
6. Return the brisket to the Instant Pot.
7. Lock the lid on and seal the pressure valve. Pressure cook on high for one hour.
8. Let the pressure release naturally when it’s done. 
9. Transfer the brisket to a cutting board and slice against the grain. Serve with onions and sauce.

The post You Can Make the Best Brisket in Your Instant Pot appeared first on foodisinthehouse.com.

Ingredients:

• One can of whole tomatoes
• 1/4 cup olive oil
• 6 garlic gloves, minced
• 1 small white onion, minced
• 1 tablespoon tomato paste
• 3/4 cup water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper to taste

Instructions:

1. Warm the olive oil in a large skillet on medium to high heat until shimmering.
2. Add the onions and sauté them for about 5 minutes, or until they are soft and slightly golden. Mix the oregano, basil, and red pepper flakes into the onions.
3. Add the minced garlic to the pan and sauté for another 2 minutes, or until garlic is slightly golden, but not burnt. 
4. Pour the entire can of tomatoes and 3/4 cup water into the pan. Use a wooden spoon to gently smash the tomatoes into smaller pieces.
5. Simmer the sauce for about 15 minutes. Add salt and pepper to taste.

The post Simple and Delicious Homemade Marinara Sauce appeared first on foodisinthehouse.com.

Ingredients:

• 1 lb pizza dough
• 4-5 garlic cloves
• 2 tsp red chili flakes
• 5 tablespoons olive oil
• Juice of 1/2 lemon
• 1/2 cup basil
• 1 cup shredded mozzarella cheese
• 1 fresh mozzarella ball torn into small pieces
• 1/4 cup grated parmesan
• 1 zucchini
• 1 avocado
• 1/2 cup canned artichoke hearts
• Salt and pepper

Instructions:

1. Preheat the oven to 500F.
2. Finely chop the garlic and basil. Mix it in a small bowl with the olive oil, lemon, chili flakes, salt, and pepper. Set aside.
3. Slice the zucchini and artichoke hearts into small pieces.
4. Stretch the dough onto a sheet pan and flatten it using a rolling pin.
5. Spread the dough with the garlic mixture, leaving space for the crust.
6. Add the cheeses, zucchini, and artichoke.
7. Bake the pizza for about 12 minutes (or until golden brown crust forms).
8. Remove the pizza from the oven and top with thinly sliced avocado.

The post Green Goddess Pizza is Fresh and Delicious appeared first on foodisinthehouse.com.

A Two-Sided Take On Your Average Noodle Bowl

This noodle recipe is not only quick, it’s versatile. For the healthier option, fill a bowl with a cup or two of precooked noodles. Some of our favorites are zucchini and sweet potato noodles but really, you can spiralize just about any veggie. If you’re a bit hungrier, opt for a whole wheat fettuccine noodle, which takes just about 10 minutes to cook from start to finish. While that’s boiling, stir in the ingredients for the sauce – a bit of dry white wine, unsalted butter, oil (avocado was used in this recipe), garlic powder, onion, garlic, Italian seasoning, onion powder, and a pinch of red pepper flakes. Add some precooked shrimp on top for that punch of protein and you’ve got yourself a tasty 20-minute meal.

“Better Than P.F. Chang’s” Vegetarian Lettuce Wraps

These lettuce wraps are great for those who are watching their calorie or carbohydrate intake (or, if you had a late lunch and want a little snack before bedtime!). To avoid soggy lettuce boats, be sure to pick out a crisp head of lettuce, though prepackaged lettuce boats also work here. Now for the filling, a pre-made Indian-inspired curried cauliflower salad from Trader Joe’s. If you don’t have a Trader Joe’s in the area, simply mix together roasted potatoes, cauliflower, and chickpeas with a bit of green peas, olive oil, and Indian spices. Scoop some into your wrap and enjoy with a bit of sriracha! If you’re a bit hungrier but still want the lettuce wrap filling, swap out the greens for a hearty whole-wheat pita.

The post These Weeknight Dinners Are Both Versatile and Delicious appeared first on foodisinthehouse.com.