AllyFoodie

10/01/2026

Another weekly dinner roundup 🌿🥟🫑🥕✨ what’s on your menu this week?

07/28/2026

These lasagna inspired stuffed peppers have earned a permanent spot in our rotation 🫑🍅🌿 Ingredients: - 1 lb ground beef - 3 bell peppers - olive oil - salt & pepper - 1 onion - 3 cloves garlic - 1 tsp each (dried oregano, dried basil, dried parsley, dried thyme) - 1/4 cup dry red w**e - 15 oz tomato sauce - pinch of red pepper flakes (optional) - 1 cup ricotta - 1 egg - 1/4 cup shredded mozzarella - 1 tbsp chopped fresh parsley - grated parmesan Instructions: - preheat oven to 400°F - heat a pan over medium-high heat and brown ground beef, breaking apart - slice bell peppers in half, removing tops, ribs and seeds - lay peppers flat in a baking dish, drizzle with olive oil, and top with a sprinkle of salt - add a few tablespoons of water to the bottom of the baking dish, and cook peppers in oven for 10 minutes - sauté onions and garlic in pan with ground beef and add in dried herbs and salt & pepper - deglaze pan with red w**e, scraping brown bits off the bottom - mix in tomato sauce and red pepper flakes - in a small bowl combine ricotta, mozzarella, egg, and fresh parsley - fill bell peppers with meat sauce and top with ricotta mixture - cover baking dish with foil and bake for 20 to 25 minutes - remove foil and top bell peppers with grated parmesan, broil until cheese is brown and bubbly - serve with additional grated Parmesan and chopped parsley

07/28/2026

I’ve already made this twice in the past week so I figured it deserved a permanent spot on my feed. 🤭 Creamy sun-dried tomato pesto, Italian sausage, and rigatoni all come together in just 30 minutes! ✨ Ingredients: - 1 lb Italian sausage - olive oil (I used basil flavored) - shallot, diced - 3 cloves garlic, minced - 1 cup cherry tomatoes, sliced in half - oregano - thyme - parsley - salt & pepper - 16 oz rigatoni - 3/4 cup reserved pasta water - 1/3 cup pesto rosso - 1 cup chicken broth - 1 cup heavy cream - red pepper flakes (optional) - grated Parmesan

07/24/2026

07/24/2026

The chokehold these have on me 😍 GREEK TURKEY SMASH TACOS 🥒🍅 Ingredients: - 1 lb ground turkey - 1/2 red onion (diced) - handful of fresh spinach (chopped) - 2 egg - 1/4 cup bread crumbs - feta cheese - oregano - dill - parsley - garlic salt - flour tortillas - olive oil - cucumber - tomato - tzatziki sauce - pickled red onions Instructions: - in a large bowl combine ground turkey, red onion, spinach, feta, egg, breadcrumbs, and seasonings - spread turkey mixture onto one side flour tortillas - heat olive oil on Blackstone or cast iron skillet and start cooking tacos turkey side down, then flip to finish cooking - top with tzatziki, cucumber, tomatoes, feta, and pickled red onions Griddles

07/23/2026

One-pan creamy lemony gnocchi with asparagus, peas and chicken 🍋🫛🌿 comforting without feeling heavy, packed with fresh lemon flavor, this is the perfect summer dinner! ✨ Ingredients: - boneless skinless chicken breasts - salt & pepper - paprika - garlic powder - thyme - olive oil- - shallot (diced) - garlic (minced) - 2 cups chicken broth - 1 cup heavy cream - lemon zest - juice of half a lemon - 16oz gnocchi - 1 cup chopped asparagus - 1/3 cup frozen peas - fresh parsley - grated parmesan Instructions: - season both sides of chicken with salt & pepper, garlic powder, paprika, and thyme - heat olive oil in a large pan, and cook chicken on both sides until browned, remove from pan - add shallot and garlic to pan and sauté until fragrant - add half of the chicken broth to pan, scraping the brown bits from the bottom, then pour in remaining chicken broth - add in lemon zest, lemon juice, and heavy cream, and bring to a simmer - mix in gnocchi, cover with a lid, and lower heat slightly, and simmer until gnocchi is cooked through and liquid has reduced and thickened - mix in asparagus, frozen peas, parsley, and parmesan - add chicken back to pan to reheat - serve with additional parsley and Parmesan

07/21/2026

Baked almond crusted chicken and creamy lemon dijon orzo 🍋🌿 Ingredients: - butter - shallot - garlic - boneless skinless chicken breasts; sliced in half lengthwise - salt & pepper - thyme - eggs - breadcrumbs - sliced almonds - 2 cups orzo - 1 cup frozen peas - 3 cups chicken broth - 1 cup heavy cream - juice of lemon - Parmesan cheese - 1 tbsp Dijon mustard - handful fresh spinach

07/19/2026

Cozy up with this creamy chicken and gnocchi soup 🍜❄️ the perfect easy dinner for this time of year! Ingredients: - olive oil - onion - carrots - celery - garlic - salt & pepper - thyme - rosemary - parsley - boneless skinless chicken breasts - 6 cups chicken broth - 16oz potato gnocchi - handful chopped spinach - 1/2 cup heavy cream - grated Parmesan Instructions: - heat olive oil in a large pot or dutch oven and sauté onion, carrots, celery, and garlic until fragrant - add in salt & pepper, thyme, rosemary, and parsley (I used fresh but dried works just as great!) - place chicken breasts in pan and pour in chicken broth - bring to a boil, lower heat, and simmer until chicken is cooked through (165°F internal temp) - remove chicken from pot and shred - add gnocchi to pot and boil a few minutes until they float to the top - add shredded chicken to pot along with chopped spinach and heavy cream, stir and heat through - top with grated parmesan and fresh parsley