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Parmesan Orzo with Spinach

A dinner you don’t want to miss. I cut a hole st

A dinner you don’t want to miss.

I cut a hole straight into savory Hawaiian rolls and dropped a protein-packed meatball right in — meatballs made extra tender (and boosted with protein) thanks to a little cottage cheese blended into the mix. Load with marinara, mozzarella, bake until bubbly, and pull apart to serve.

Comment “MEATBALL” and I’ll send you the full recipe!

Instead of stacking a fried egg onto a bagel, you

Instead of stacking a fried egg onto a bagel, you cook the egg thin in the pan and let the bagel halves press right into it — no sliding eggs, no mess.

Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently — this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

Use a low carb or regular bagel, both work great. I love bagels from @westernbagel

Save this sandwich — your fall grilled cheese. Bu

Save this sandwich — your fall grilled cheese.

Buttery, golden sourdough stuffed with melty brie, sharp white cheddar, jammy caramelized onions, and crisp apple slices. It’s creamy, sweet, tangy, and toasted to perfection.

Use sourdough or whatever bread you love, and make extra caramelized onions — you’ll want them again tomorrow.

Air Fryer Chicken Parmesan #ad This is exactly th

Air Fryer Chicken Parmesan #ad

This is exactly the kind of dinner I want during the week—crispy chicken, plenty of sauce, and melted cheese, without making dinner more complicated than it needs to be.

Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.

Want to try it? Comment RECIPE and I’ll send you a link to trial America’s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!

This Harvest Chicken Salad is one of my favorite w

This Harvest Chicken Salad is one of my favorite ways to switch up lunch this time of year. Sweet apple, crunchy celery, and a lightened-up dressing come together for something that’s fresh, filling, and way better than the usual mayo-heavy version. Serve it on a bed of lettuce, in a wrap, or with crackers. Make sure you’re following @gina_gibson_cooks for more recipes.

Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry
2 tablespoons chopped fresh parsley,
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.

Thin & Crinkly Chocolate Chip Cookies 🍪 Thin, che

Thin & Crinkly Chocolate Chip Cookies 🍪

Thin, chewy centers, crispy edges, and that perfect crinkled top — browned butter is the secret.

Comment “COOKIE” and I’ll send you the link! 👇

Ingredients: ¾ cup unsalted butter, ¾ cup brown sugar (packed), ½ cup granulated sugar, 1 large egg, 1 egg yolk, 2 tsp vanilla extract, 1¾ cups all-purpose flour, ¾ tsp baking soda, ½ tsp kosher salt, 1¼ cups semi-sweet chocolate chips, flaky sea salt for topping

Instructions: Brown the butter in a saucepan until golden and nutty-smelling, then let cool 10 minutes. Whisk in both sugars until smooth, then whisk in the egg, egg yolk, and vanilla. Fold in the flour, baking soda, and salt, then fold in the chocolate chips. Rest the dough at room temp for 20-30 minutes. Scoop into balls and bake at 350°F for 10-12 minutes. Tap the pan firmly on the counter right out of the oven to create the crinkle. Finish with flaky salt while warm.

A dinner you don’t want to miss. I cut a hole st

A dinner you don’t want to miss.

I cut a hole straight into savory Hawaiian rolls and dropped a protein-packed meatball right in — meatballs made extra tender (and boosted with protein) thanks to a little cottage cheese blended into the mix. Load with marinara, mozzarella, bake until bubbly, and pull apart to serve.

Comment “MEATBALL” and I’ll send you the full recipe!

Instead of stacking a fried egg onto a bagel, you

Instead of stacking a fried egg onto a bagel, you cook the egg thin in the pan and let the bagel halves press right into it — no sliding eggs, no mess.

Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently — this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

Use a low carb or regular bagel, both work great. I love bagels from @westernbagel

Save this sandwich — your fall grilled cheese. Bu

Save this sandwich — your fall grilled cheese.

Buttery, golden sourdough stuffed with melty brie, sharp white cheddar, jammy caramelized onions, and crisp apple slices. It’s creamy, sweet, tangy, and toasted to perfection.

Use sourdough or whatever bread you love, and make extra caramelized onions — you’ll want them again tomorrow.

Air Fryer Chicken Parmesan #ad This is exactly th

Air Fryer Chicken Parmesan #ad

This is exactly the kind of dinner I want during the week—crispy chicken, plenty of sauce, and melted cheese, without making dinner more complicated than it needs to be.

Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.

Want to try it? Comment RECIPE and I’ll send you a link to trial America’s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!

This Harvest Chicken Salad is one of my favorite w

This Harvest Chicken Salad is one of my favorite ways to switch up lunch this time of year. Sweet apple, crunchy celery, and a lightened-up dressing come together for something that’s fresh, filling, and way better than the usual mayo-heavy version. Serve it on a bed of lettuce, in a wrap, or with crackers. Make sure you’re following @gina_gibson_cooks for more recipes.

Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry
2 tablespoons chopped fresh parsley,
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.

Thin & Crinkly Chocolate Chip Cookies 🍪 Thin, che

Thin & Crinkly Chocolate Chip Cookies 🍪

Thin, chewy centers, crispy edges, and that perfect crinkled top — browned butter is the secret.

Comment “COOKIE” and I’ll send you the link! 👇

Ingredients: ¾ cup unsalted butter, ¾ cup brown sugar (packed), ½ cup granulated sugar, 1 large egg, 1 egg yolk, 2 tsp vanilla extract, 1¾ cups all-purpose flour, ¾ tsp baking soda, ½ tsp kosher salt, 1¼ cups semi-sweet chocolate chips, flaky sea salt for topping

Instructions: Brown the butter in a saucepan until golden and nutty-smelling, then let cool 10 minutes. Whisk in both sugars until smooth, then whisk in the egg, egg yolk, and vanilla. Fold in the flour, baking soda, and salt, then fold in the chocolate chips. Rest the dough at room temp for 20-30 minutes. Scoop into balls and bake at 350°F for 10-12 minutes. Tap the pan firmly on the counter right out of the oven to create the crinkle. Finish with flaky salt while warm.

A dinner you don’t want to miss. I cut a hole st

A dinner you don’t want to miss.

I cut a hole straight into savory Hawaiian rolls and dropped a protein-packed meatball right in — meatballs made extra tender (and boosted with protein) thanks to a little cottage cheese blended into the mix. Load with marinara, mozzarella, bake until bubbly, and pull apart to serve.

Comment “MEATBALL” and I’ll send you the full recipe!

Instead of stacking a fried egg onto a bagel, you

Instead of stacking a fried egg onto a bagel, you cook the egg thin in the pan and let the bagel halves press right into it — no sliding eggs, no mess.

Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently — this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

Use a low carb or regular bagel, both work great. I love bagels from @westernbagel

Save this sandwich — your fall grilled cheese. Bu

Save this sandwich — your fall grilled cheese.

Buttery, golden sourdough stuffed with melty brie, sharp white cheddar, jammy caramelized onions, and crisp apple slices. It’s creamy, sweet, tangy, and toasted to perfection.

Use sourdough or whatever bread you love, and make extra caramelized onions — you’ll want them again tomorrow.

Air Fryer Chicken Parmesan #ad This is exactly th

Air Fryer Chicken Parmesan #ad

This is exactly the kind of dinner I want during the week—crispy chicken, plenty of sauce, and melted cheese, without making dinner more complicated than it needs to be.

Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.

Want to try it? Comment RECIPE and I’ll send you a link to trial America’s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!

This Harvest Chicken Salad is one of my favorite w

This Harvest Chicken Salad is one of my favorite ways to switch up lunch this time of year. Sweet apple, crunchy celery, and a lightened-up dressing come together for something that’s fresh, filling, and way better than the usual mayo-heavy version. Serve it on a bed of lettuce, in a wrap, or with crackers. Make sure you’re following @gina_gibson_cooks for more recipes.

Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry
2 tablespoons chopped fresh parsley,
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.

Thin & Crinkly Chocolate Chip Cookies 🍪 Thin, che

Thin & Crinkly Chocolate Chip Cookies 🍪

Thin, chewy centers, crispy edges, and that perfect crinkled top — browned butter is the secret.

Comment “COOKIE” and I’ll send you the link! 👇

Ingredients: ¾ cup unsalted butter, ¾ cup brown sugar (packed), ½ cup granulated sugar, 1 large egg, 1 egg yolk, 2 tsp vanilla extract, 1¾ cups all-purpose flour, ¾ tsp baking soda, ½ tsp kosher salt, 1¼ cups semi-sweet chocolate chips, flaky sea salt for topping

Instructions: Brown the butter in a saucepan until golden and nutty-smelling, then let cool 10 minutes. Whisk in both sugars until smooth, then whisk in the egg, egg yolk, and vanilla. Fold in the flour, baking soda, and salt, then fold in the chocolate chips. Rest the dough at room temp for 20-30 minutes. Scoop into balls and bake at 350°F for 10-12 minutes. Tap the pan firmly on the counter right out of the oven to create the crinkle. Finish with flaky salt while warm.

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