Chicken Nuggets with Copycat Chick-Fil-A sauce

These baked fries are as good as any you’ll find in a fast food restaurant, and you don’t have to make a mess frying!

One batch of my roasted red pepper cheese = a week’s worth of lunches to carry to work!

This vegetarian stuffed pasta dish is filled with mushrooms and ricotta and topped with a creamy cauliflower sauce (no cream involved!)

Roasted poblano peppers stuffed with corn, jalapeño, and orzo mac & cheese? Count me in!

Packed lunches are the bane of my existence, but these sandwiches-hummus & cheese and ham, Swiss, & green apple-make them less painful.

Eggs baked to runny yolk perfection on top of a bed of garlic mushrooms and topped with rosemary, shallots, and cheese.

Brioche buns filled with sticky strawberry preserves and topped with creamy strawberry cream cheese frosting. Amen and amen.

A croque madame is basically an amped up grilled cheese, with ham & swiss topped with béchamel and a fried egg. What could be better?

These purply-pink donuts are baked, full of blueberries, and covered with spicy sugar and delicious blueberry glaze.

The creamy Alfredo sauce in this dish is perfect for tempering the pepperiness of the arugula pesto.

Since it doesn’t contain any eggs, this delicious, garlicky Caesar dressing keeps for several days. It’s wonderfully creamy with no mayo!

A great way to use up all the excess zucchini that comes along with summer, this zucchini is coated in panko and baked to a perfect crunch.

A vegetarian main dish with mushrooms, cheese, brown and wild rice….and no canned soup! Plus a no-fail basic baked rice recipe.

Dairy free ice cream (ahem, frozen custard) full of coconuts & chocolate chips. Oh, and it tastes like a Samoa Girl Scout Cookie.

Strawberries go bad quickly. These popsicles are a fun and delicious way to use them up!