Chicken & Wild Mushroom Pasta Bake
chicken & wild mushroom pasta bake Serves 6–8 Oven at 400ºF 60 minutes ingredients 1 lb penne salt and pepper 2 tbsp extra-virgin olive oil 1 1/2 lbs chanterelle, cremini, oyster, and shiitake mushrooms, stemmed and sliced thin 1 onion, chopped fine 1/2 oz dried porcini mushrooms, rinsed and minced 8 garlic cloves, minced 1 tablespoon minced fresh thyme or 1 teaspoon dried 1/4 cup all-purpose flour 2 cups chicken broth 1 cup dry white wine 2 lbs boneless, skinless chicken breasts, trimmed 1 cup heavy cream 6 oz Gruyere cheese, shredded (1 1/2 cups) 2 oz Parmesan cheese, grated (1 cup) 2 tbsp sherry vinegar 2 tbsp minced fresh chives instructions 1. Bring 4 quarts of salted water to a boil. Add pasta and cook, stirring often, until just starting to soften (about 5 minutes). Drain pasta and toss with 1 tbsp or oil; leave in colander and set aside. 2. Dry now-empty pot and heat remaining 1 tablespoon oil over medium heat until shimmering. Add mixed mushrooms, onion, porcini mushrooms, and salt. Cover and cook to soften until mushrooms have released their liquid (about 10 minutes). Uncover, increase heat to medium-high, and continue to cook until mushrooms are dry and browned, 5 to 10 minutes 3. Stir in garlic and thyme and cook until fragrant (about 30 seconds). Add flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in broth and wine and bring to a simmer. 4. Adjust oven rack to middle position and heat oven to 400ºF. 5. Season chicken with salt and pepper and nestle into pot. Reduce heat to low, cover, and simmer gently until chicken registers 160 degrees, about 15 minutes. Transfer chicken to cutting board let cool slightly, then shred into bite-size pieces using 2 forks. 6. Remove the pot from heat and gradually whisk cream, 1 cup Gruyere, ½ cup Parmesan, and vinegar into sauce until cheese is melted and sauce is smooth. Stir in shredded chicken and pasta, breaking up any clumps. Season with salt and pepper to taste. Transfer mixture to 9×13 baking dish and sprinkle with remaining Gruyere and Parmesan. 7. Place baking dish on aluminum foil-lined rimmed baking sheet and bake until golden and bubbling around edges, 25 to 35 minutes. Let casserole cool 20 minutes. Sprinkle with chives and serve. Dinner November 25, 2025 Appetizers (3) Baking (14) Breakfast (6) Dessert (14) Dinner (8) InstantPot (2) Meal Prep (3) Norris Family Recipes (7) Sides (4)
Chicken Feta Meatballs
chicken feta meatballs Makes 16 meatballs Oven at 400ºF 45 minutes ingredients meatballs: 1 lb ground chicken 1/2 small yellow onion, finely chopped 1 large egg, lightly beaten 6 cloves garlic, finely chopped 1/2 cup panko bread crumbs 2 tbsp chopped fresh parsley 1 tbsp chopped fresh dill salt ground black pepper pinch of crushed red pepper flakes 1/2 cup crumbled feta (about 3 oz) extra-virgin olive oil, for greasing lemon dressing: 1/2 cup plain Greek yogurt (preferably full-fat) juice of 1/2 lemon (can also use hummus or tzatziki instead) instructions 1. Preheat oven to 400° and line a baking sheet with foil. 2. In a large bowl, combine chicken, onion, egg, garlic, panko, parsley, dill, salt, black pepper, and red pepper flates. 3. Add feta and gently stir until cheese is just combined. Form into 16 meatballs. 4. Grease foil with a thin layer of oil. Arrange balls on foil and gently roll around in oil to lightly coat evenly. 5. Bake meatballs until golden brown and cooked through, 18 to 20 minutes. 6. While baking, in a medium bowl, combine yogurt and lemon juice; season to taste with salt and black pepper. 7. Spread yogurt sauce on a plate and top with meatballs. Sprinkle with dill and parsley. Serve with lemon wedges. Dinner• • •Meal Prep November 25, 2025 Appetizers (3) Baking (14) Breakfast (6) Dessert (14) Dinner (7) InstantPot (2) Meal Prep (3) Norris Family Recipes (7) Sides (4)
InstantPot Chili
instantpot chili Serves 6–8 Requires InstantPot 1 hour 30 minutes ingredients 3 tbsp butter 1 yellow onion, medium, finely diced 1 poblano pepper, finely diced (seeds removed for less spicy) 1 jalapeno, finely diced (seeds removed for less spicy) 1 habanero, finely diced (seeds removed for less spicy) (optional) 5 cloves garlic, minced 1–1 1/2 lbs ground beef 1 cup beer (lager is best) 1 14.5oz can diced tomatoes (I used fire-roasted) 1 10oz can Rotel tomatoes 1 8oz can tomato sauce 1/4 cup taco sauce (I use medium Ortega) 1 tbsp hoisin sauce 1 tsp Worcestershire sauce 2 tbsp cumin 1 1/2 tsp seasoned salt 1 tsp Italian seasoning 1 tsp dried cilantro (optional) 1 tsp celery salt 1/2 tsp chili powder 1 tsp Tony Cachere’s Creole Seasoning 2 15.5oz cans red kidney beans, drained & rinsed (note: I eyeball the seasoning and go heavy-handed on most of it) shredded cheese, sour cream, & oyster crackers to top instructions 1. Set the InstantPot to saute and melt the butter. Add the onion and all the peppers and cook until softened, about 5 minutes. Add the garlic and saute until fragrant, about a minute. 2. Add the beef and break apart, stirring to combine. Cook until about 2/3s done. 3. Add the beer and let it sit to cook down halfway or more (usually about 20–30 minutes). Optionally, add more beer and let it cook down longer for a better chili. Stir occasionally. 4. Add all the tomatoes, the sauces, and seasoning. Mix well to combine. 5. Pour the rinsed kidney beans on the TOP of the pot but do NOT mix. Set the InstantPot to pressure cook for 5 minutes. 6. When finished, release the steam and mix to combine everything. Let and mix occasionally for 5–10 minutes to get the beans into the chili. 7. Serve with cheese and oyster crackers. Save the leftovers; chili always tastes better the next day! Dinner• • •InstantPot• • •Meal Prep November 24, 2025 Appetizers (2) Baking (13) Breakfast (6) Dessert (9) Dinner (5) Entrees (1) InstantPot (2) Meal Prep (2) Norris Family Recipes (2) Sides (3)
Tamale Pie
tamale pie Serves 4–6 Oven at 400ºF 55 minutes ingredients 1 box corn muffin mix (Jiffy) 1 large egg 1/2 cup sour cream 1 can creamed corn 1 pkg taco seasoning 1 lb ground beef or chicken 1 cup shredded cheddar 1 cup shredded Monterey jack instructions 1. Preheat oven to 400º. 2. Grease large iron skillet with cooking spray. 3. In a medium to large bowl, whisk together corn muffin mix, egg, sour cream, and creamed corn. 4. Pour cornbread mix into skillet and bake for approx. 20 minutes. Let cool. 5. Meanwhile, in a large skillet over medium heat, cook ground beef (or chicken), breaking up meat into pieces. Drain fat when cooked. 6. Add 1 cup of water to beef and the seasoning packet, mixing into beef. 7. Poke surface of cornbread with fork. Add beef mixture over cornbread and top with cheese. 8. Cover with foil and bake approx. 20 minutes, until cheese is melty. Switch oven to broil, remove foil, and let broil for approx. 5 minutes, until cheese is brown. Dinner November 22, 2025 Appetizers (2) Baking (13) Breakfast (6) Dessert (9) Dinner (5) Entrees (1) InstantPot (2) Meal Prep (2) Norris Family Recipes (2) Sides (3)
Slow Cooker Italian Chicken
slow cooker italian chicken Serves 6–8 Requires CrockPot 4–6 hours ingredients 1/4 cup butter 1 package Italian dressing mix (Zesty) 2 cans golden mushroom soup 8 oz cream cheese with chive and onions 1 cup dry white wine 6 boneless chicken breasts angel hair pasta for serving instructions 1. In medium sauce pan, melt butter over medium heat. 2. Add dressing mix and combine. Add soup, cream cheese, and wine, stirring constantly until cream cheese is melted and smooth (will be thick). 3. Add chicken to crock pot. Pour mixture from saucepan over chicken. 4. Cook on low for 4-6 hours. Serve over pasta. Dinner November 22, 2025 Appetizers (2) Baking (13) Breakfast (6) Dessert (9) Dinner (5) Entrees (1) InstantPot (2) Meal Prep (2) Norris Family Recipes (2) Sides (3)
Asian Beef Bowls
asian beef bowls Serves 4–6 Add veggies to make a stir fry 45 minutes ingredients sauce: 1 tbsp Hoisin Sauce 2 tbsp Oyster Sauce 1 tbsp rice wine 2 1/2 tbsp dark soy sauce (or use regular) 2 tsp white sugar 1/2 tsp sesame oil 1/4 tsp white pepper (or sub with black) optional: 1 tsp gochujang 1 tsp chili crisp (note: I usually eyeball this and make a bit more, tasting as I go) beef: 1 tbsp oil 4–5 garlic cloves, minced 1 small onion, finely chopped 1 lb lean ground beef 1/2 cup scallions, sliced, plus more for garnish sesame seeds for garnish rice for serving (Sabrina’s favorite rice) instructions 1. Heat oil in a large pan. 2. Add garlic and onions, stirring periodically, until fragrant (usually about 3–5 minutes). 3. Add beef, breaking it up and cooking until brown. 4. While the beef cooks, mix ingredients in a bowl for the sauce. Taste as you go and add more as needed. 5. When the beef is just about finished, add the sauce. Cook until sauce thickens and sticks to the beef. 6. Serve over rice, top with scallions and/or sesame seeds as desired. Dinner• • •Meal Prep November 22, 2025 Appetizers (3) Baking (14) Breakfast (6) Dessert (16) Dinner (8) InstantPot (2) Meal Prep (3) Norris Family Recipes (10) Seasoning and Sauces (1) Sides (5)
Coca-Cola Braised Short Ribs
coca-cola braised short ribs Requires Dutch oven Oven at 350ºF 3 hours ingredients 4 lbs beef short ribs (with or without bone; less fat with no bone) salt black pepper 2 tbsp extra virgin olive oil 2 tbsp chopped thyme 2 tbsp chopped rosemary 2 carrots (peeled and finely chopped) 2 celery stalks (finely chopped) 1 small onion (minced) 3 cloves garlic (minced) 2 cups Coca-Cola 2 cups beef broth 2 tbsp tomato paste 1 bay leaf instructions 1. Season ribs in bowl with salt, pepper, and herbs. (Herbs can be fresh or dried.) Allow to come to room temperature. 2. Set oven to 350º. 3. In Dutch oven (tall-sided), heat olive oil on medium heat. 4. Add ribs to oil and brown on all sides. Do not crowd the pan–do in batches if necessary. Transfer ribs to plate and set aside. 5. Add the carrots, celery, onion, and garlic to Dutch oven. Saute until softened, stir as necessary. 6. Add Coca-Cola, beef broth, and tomato paste to Dutch oven. Stir to combine. Add the bay leaf. 7. Add all ribs to Dutch oven and cover with lid. 8. Put Dutch oven into oven and cook for 2 hours. Turn the ribs at the half mark. 9. Remove the lid and cook for an additional 45 minutes, or until ribs fall off the bone. 10. Remove and discard bay leaf. 11. Serve over mashed potatoes or polenta. Dinner November 22, 2025 Appetizers (2) Baking (13) Breakfast (6) Dessert (9) Dinner (6) InstantPot (2) Meal Prep (2) Norris Family Recipes (2) Sides (3)
Baked Chicken
baked chicken Serves 2–4 Oven at 450ºF 40–50 minutes ingredients 2 boneless skinless chicken breasts 1 tbsp olive oil to taste: smoked paprika garlic powder oregano salt pepper instructions 1. Preheat oven to 450º. 2. Put chicken in medium bowl and add olive oil, paprika, garlic powder, oregano, salt, and pepper to taste. Use tongs or hands to ensure chicken is entirely coated. 3. Bake for 25 min (breasts under 2in) to 35 min (breasts 2in+) or until 150ºF internal temperature is reached. 4. Remove from oven and let sit for 10 minutes. Dinner November 22, 2025 Appetizers (2) Baking (13) Breakfast (6) Dessert (9) Dinner (6) InstantPot (2) Meal Prep (2) Norris Family Recipes (2) Sides (3)