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Chopped Mediterranean Chickpea Salad

Chopped Mediterranean Chickpea Salad

5 Ingredient Sweet Potatoes with Garlic Spinach and Whipped Ricotta

5 Ingredient Sweet Potato with Garlic Spinach and Whipped Ricotta

Tomatoes with Burrata and Basil

Hoppin' John

Hoppin’ John

Spicy Roasted Broccolini

Spicy Roasted Broccolini

Crockpot Reunion Beans

Crockpot Reunion Beans

Pasta Salad

Pasta Salad

Lemon Herb Orzo Salad

Lemon & Herb Orzo Salad

Lemon Garlic Roasted Asparagus

Lemon Garlic Roasted Asparagus

Avocado Black Bean Corn Salad

Avocado Black Bean Charred Corn Salsa

Pistachio Pesto Pasta Salad

Pistachio Pesto Pasta Salad

Quinoa Tabouli

Quinoa Tabouli

Sesame Sriracha Roasted Cauliflower

Sesame Sriracha Roasted Cauliflower

Haricots Verts with Bacon and Fried Shallots

Haricots Verts with Bacon and Fried Shallots

Butternut Squash and Potato Gratin

The Best Butternut Squash and Potato Gratin

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Raise your hand if you’ve tried this ONE SKILLET

Raise your hand if you’ve tried this ONE SKILLET CHEESY CHICKEN AND BROCCOLI ORZO?! 🙋🏼‍♀️🙋🏼‍♀️🙋🏼‍♀️ our entire family lovessss this dish. It’s made in one skillet, so easy, and incredibly flavorful. I used rotisserie chicken to make it extra simple. 👌🏻 Piero is obsessed too, so if you’re looking for a meal that’s toddler approved, this is the one.

Full recipe linked in bio. Happy happy Monday!!

https://www.tippsinthekitch.com/one-skillet-cheesy-chicken-broccoli-orzo/

Can you tell I love Orzo??! This Spicy Italian Sau

Can you tell I love Orzo??! This Spicy Italian Sausage & Orzo Soup is made in ONE pot, veggie loaded, so cozy and delicious. Recipe details below 🙌🏻🙌🏻 Happy Friday my friends!!

Ps-More soups on the horizon for you guys! If you could pick one for me to create, what would it be?? Leave in the comments below! 🙏🏻

ONE POT SPICY ITALIAN SAUSAGE AND ORZO SOUP
1 lb spicy Italian sausage (bulk)
1/2 yellow onion, diced
4 cloves garlic, minced
28 oz can fire roasted diced tomatoes
1 zucchini squash, ends removed, quartered
8–10 baby carrots, sliced into coins
1 c dried orzo
1 yellow bell pepper, diced
4 c chicken broth
1/4 tsp ground fennel
1/4 tsp dried oregano
1/2 tsp Italian seasoning
1/2 tsp red pepper flakes
4–5 handfuls fresh spinach
Salt and pepper, to taste
Grated parmesan, for serving

Add a few T olive oil to your Dutch Oven or large stock pot over medium high heat. Add sausage and cook, breaking up with the back of your spoon, until fully cooked through. Drain excess grease, if there is any.
Add onion and garlic and cook another 2-3 minutes, until onions are soft and garlic fragrant.
Now add diced tomatoes, zucchini, bell pepper, orzo, carrots , broth, and spices. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes, stirring every few minutes so orzo doesn’t get stuck to the bottom, until everything is cooked.
Adjust salt and pepper, and add fresh spinach. Stir until wilted.
Serve in bowls with parmesan. Enjoy!!!

Pepperoni Pizza Chicken Skillet— NEW on the blog

Pepperoni Pizza Chicken Skillet— NEW on the blog today and a serious must make! Juicy chicken is quickly pan seared then topped with a little pesto, pizza or marinara sauce, fresh mozzarella, and pepperonis then popped in the oven to finish baking. Seriously SO good!! I love pairing with a big arugula salad (what’s new 😉) but it would also be delicious with roasted veggies and a side of pasta!

Here are the details!
2 large chicken breasts, sliced in half lengthwise into thinner chicken cutlets (about 1.5 lbs)
1 tsp garlic powder
1/4 cup pesto (homemade or store-bought)
3/4 cup marinara or pizza sauce
8 oz fresh mozzarella, sliced into rounds
6–8 slices of pepperoni, more if using smaller pepperonis
Salt + Pepper
Fresh basil, for serving, optional

Preheat oven to 400 degrees.
Slice each chicken breast in half lengthwise until you have two thinner “cutlets”. Season both sides generously with salt, pepper, and garlic powder.
Heat a few T olive oil in a large cast iron skillet over medium high heat. When oil is hot, add chicken and cook for 1-2 minutes per side, just until golden. Remove from heat.
Spread a thin layer of pesto onto each piece of chicken, followed by marinara/pizza sauce, mozzarella slices, and pepperoni. Transfer to the pre-heated oven and bake for 20-25 minutes, or until chicken is fully cooked. (time may depend on the size of your chicken cutlets)
Garnish with fresh basil and serve!! I love serving with an Arugula salad with balsamic vinaigrette but would also pair well with roasted veggies and pasta!

https://www.tippsinthekitch.com/pepperoni-pizza-chicken-skillet/

Creamy Butternut Squash Rigatoni with Italian Saus

Creamy Butternut Squash Rigatoni with Italian Sausage and Kale 👌🏻 one of my favorite Fall dishes— it has so much flavor and is seriously a hit every single time. Highly suggest you give it a whirl!

Here’s the recipe! Save this post for future! 💯
5–6 T olive oil
24 oz cubed butternut squash (I buy my pre-cubed at Trader Joe’s)
1 lb spicy italian sausage (bulk, remove casing if in links)
1 large shallot, minced
6 cloves garlic, minced
1 c sautéed kale (I used frozen chopped kale. If using fresh, I would add about 2 cups)
1 lb rigatoni, cooked per instructions on package (reserve 1 c pasta water before draining)
1 c heavy cream *see notes for non-dairy alternatives
1 c grated parmesan *see notes
1/4 tsp nutmeg
1/4 tsp garlic powder
1/4 c chopped basil, more for serving
Salt + Pepper

Preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper. Arrange cubed butternut squash in an even layer onto sheet pan. Toss with 3-4 T olive oil, 1 tsp salt, 1/2 tsp pepper, nutmeg, and garlic powder. Roast for 25-35 minutes, tossing halfway, until soft and roasted.
While squash is roasting, heat 2 T olive oil in a large non stick skillet over medium high heat. Add sausage and cook, breaking up with the back of your spoon until fully cooked through. Add shallots, garlic, and kale and cook another few minutes, until fragrant. Season with salt and pepper if needed.
Bring a large pot of salted water to a boil, and cook pasta per instructions on package. Reserve 1 cup of pasta water before draining.
Remove squash from the oven and place in blender or food processor along with heavy cream and parmesan; blend until smooth.
Combine cooked pasta with butternut squash sauce, italian sausage mixture, and fresh basil; toss to combine. Add pasta water as needed (I used about 1/2 cup) and adjust salt and pepper to your liking.
Serve with more fresh basil and enjoy!!

https://www.tippsinthekitch.com/creamy-butternut-squash-rigatoni-with-italian-sausage-and-kale/

Night out with my main squeeze celebrating some be

Night out with my main squeeze celebrating some beautiful people! 🤍 Congratulations!! @tayelistew @shinsoojew

One Pot Lemon Chicken Orzo Soup ✨💯 new on the

One Pot Lemon Chicken Orzo Soup ✨💯 new on the blog and so so yummy! I Was feeling a little blah earlier in the week and was craving something cozy, comforting, but still light and healthy— and let me tell ya, this did the trick! 👌🏻 filled with tender chicken, garlic, veggies, orzo, lemony broth, and spinach. Lots of goodness!! Recipe linked!

https://www.tippsinthekitch.com/one-pot-lemon-chicken-orzo-soup/

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