Thally Draper

This super easy one pot pesto chicken tortellini is a quick and flavorful meal that's perfect for busy weeknights. With just one pot, you can have a delicious dinner on the table in under 30 minutes!

Ingredients: 1 lb chicken breast, diced. 1 tbsp olive oil. 1 cup cherry tomatoes, halved. 3 cloves garlic, minced. 2 cups chicken broth. 1 cup heavy cream. 1/2 cup pesto sauce. 1 lb cheese tortellini. Salt and pepper to taste. Fresh basil leaves for garnish. Grated Parmesan cheese for garnish.

Instructions: Warm up the olive oil in a big pot over medium-high heat. It will take about 5 minutes of cooking after adding the diced chicken breast until it is browned on all sides. Put in the minced garlic and cherry tomatoes. Saut for two more minutes. Add the pesto sauce, chicken broth, and heavy cream. Use a stir to mix. Bring the mix to a low boil, then add the cheese tortellini. Put the lid on top and cook for 10 to 12 minutes, or until the tortellini is soft and fully cooked. Add pepper and salt to taste. Before serving, top with grated Parmesan cheese and fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 20 minutes

These Cranberry Pecan Muffins are a delightful combination of tart cranberries and crunchy pecans. Perfect for breakfast or as a snack!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 2/3 cup milk. 2 large eggs. 1 tsp vanilla extract. 1 cup dried cranberries. 1/2 cup chopped pecans.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Put the flour, sugar, baking powder, and salt in a large bowl and mix them together. Butter that has been melted, milk, eggs, and vanilla extract should all be mixed together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add the chopped pecans and dried cranberries slowly. Fill up each muffin pan cup about two thirds of the way to the top with muffin batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Have fun with your tasty Cranberry Pecan Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

This French Onion Soup One-Pot Pasta combines the rich flavors of French onion soup with the convenience of a one-pot pasta dish. Caramelized onions, garlic, and thyme create a savory base, while Gruyere cheese adds a creamy finish.

Ingredients: 2 tablespoons olive oil. 4 large onions, thinly sliced. 4 cloves garlic, minced. 1 teaspoon dried thyme. 8 ounces spaghetti. 4 cups beef or vegetable broth. 1 cup grated Gruyere cheese. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onions and cook until caramelized, about 20 minutes. Stir in garlic and thyme, cook for another 2 minutes. Add spaghetti and broth, season with salt and pepper. Bring to a boil, then reduce heat and simmer until pasta is cooked and liquid is absorbed, about 12-15 minutes. Remove from heat and stir in Gruyere cheese until melted. Serve hot, garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 40 minutes

Delightfully soft and bursting with zesty lemon flavor, these pudding cookies are a treat for any citrus lover.

Ingredients: 1 box 3.4 oz instant lemon pudding mix. 1/2 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/2 cup light brown sugar, packed. 2 large eggs. 1 tsp vanilla extract. 1 3/4 cups all-purpose flour. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup white chocolate chips. 1 tbsp lemon zest.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the eggs and vanilla extract until well combined. Add the instant lemon pudding mix and mix until incorporated. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips and lemon zest. Drop spoonfuls of cookie dough onto the prepared baking sheets, leaving space between each cookie. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden but the centers are still soft. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious lemon pudding cookies!

Prep Time: 15 minutes

Cook Time: 10-12

A comforting and flavorful pasta dish featuring tender chicken, earthy mushrooms, and aromatic rosemary sauce, served over a bed of pasta and topped with a fried egg.

Ingredients: 2 chicken breasts, sliced. 200g mushrooms, sliced. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon butter. 2 sprigs fresh rosemary. Salt and pepper to taste. 250g pasta. 4 eggs. Grated Parmesan cheese for garnish.

Instructions: Following the directions on the package, cook the pasta, drain it, and set it aside. Warm up the butter and olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Season the chicken breasts with salt and pepper and add them to the pan. Cook for about 5 to 6 minutes, until they are browned and cooked all the way through. Take the chicken out of the pan and set it aside. Put rosemary sprigs and sliced mushrooms in the same pan. For about 4 to 5 minutes, cook until the mushrooms are soft. Put the cooked chicken back in the pan and stir in the mushrooms. In the meantime, cook the eggs to your liking in a different nonstick pan. Spread cooked pasta out on plates. Add the chicken mushroom mixture on top of each plate. Top each plate with a fried egg and grated Parmesan cheese. Serve right away.

Prep Time: 15 minutes

Cook Time: 20 minutes

On top of roasted garlic and thyme sauce, this tasty Potato and Pepper Pizza has thinly sliced potatoes and colorful bell peppers. The whole thing is baked to perfection on a crispy pizza crust. It's a tasty and different take on regular pizza.

Ingredients: 1 pizza dough. 2 large potatoes, thinly sliced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1/2 cup roasted garlic thyme sauce. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 teaspoon dried thyme. Salt and pepper to taste. Olive oil for drizzling.

Instructions: Preheat your oven to 475F 245C and place a pizza stone or baking sheet in the oven to preheat as well. Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer the rolled-out dough to a piece of parchment paper for easy transfer to the preheated pizza stone or baking sheet. Spread the roasted garlic thyme sauce evenly over the pizza dough, leaving a small border around the edges. Layer the thinly sliced potatoes evenly over the sauce, followed by the red and yellow bell pepper slices. Sprinkle the shredded mozzarella and grated Parmesan cheeses over the top of the vegetables. Season the pizza with dried thyme, salt, and pepper to taste. Carefully transfer the parchment paper with the assembled pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven, drizzle with a little olive oil, and let it cool for a minute or two before slicing. Slice, serve, and enjoy your Potato and Pepper Pizza with Roasted Garlic Thyme Sauce!

Prep Time: 20 minutes

Cook Time: 15 minutes

Enjoy Great Oven Fried Pork Chops that are perfectly crispy. These pork chops are baked until golden brown after being marinated in a tasty buttermilk mixture and covered in a crunchy breadcrumb and Parmesan crust. A healthier take on an old favorite!

Ingredients: 4 pork chops. Salt and pepper to taste. 1 cup buttermilk. 1 teaspoon Dijon mustard. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon smoked paprika. 1/2 teaspoon dried thyme. 1 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. Cooking spray.

Instructions: Preheat the oven to 425F 220C. Season pork chops with salt and pepper. In a bowl, whisk together buttermilk, Dijon mustard, garlic powder, onion powder, smoked paprika, and dried thyme. Place pork chops in the buttermilk mixture, ensuring they are well-coated. Marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor. In a shallow dish, combine breadcrumbs and grated Parmesan cheese. Remove pork chops from the buttermilk mixture, allowing excess to drip off. Coat each chop with the breadcrumb mixture, pressing it onto the chops to adhere. Place a wire rack on a baking sheet and lightly coat with cooking spray. Arrange the coated pork chops on the rack. Drizzle olive oil over the pork chops. Bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 145F 63C and the coating is golden brown and crispy. Serve these Great Oven Fried Pork Chops with your favorite sides for a delicious and healthier alternative to traditional frying. Enjoy the crispy goodness of these oven-fried delights!

Prep Time: 45 minutes

Cook Time: 25 minutes

A delightful and festive treat for the holidays are these Christmas Bulb Cake Pops. They also make lovely homemade gifts or the ideal accent to your Christmas dessert table.

Ingredients: 1 box of chocolate cake mix. 1/2 cup of butter, melted. 3 large eggs. 1 cup of milk. 1 teaspoon of vanilla extract. 1 cup of powdered sugar. 1 package of colored candy melts red, green, and white. Cake pop sticks. Assorted sprinkles and edible glitter for decoration.

Instructions: Preheat the oven to 350F 175C and grease a baking pan. In a large bowl, combine the cake mix, melted butter, eggs, milk, and vanilla extract. Mix until well combined. Pour the batter into the prepared pan and bake according to the package instructions. Allow the cake to cool completely. Crumble the cooled cake into fine crumbs using your hands or a fork. In a separate bowl, mix the powdered sugar into the cake crumbs until a dough-like consistency is achieved. Shape the cake mixture into small bulb shapes and place them on a parchment-lined tray. Melt the colored candy melts in separate bowls according to the package instructions. Dip each cake pop stick into the melted candy melts and then insert it into a cake pop. Allow it to set. Dip each cake pop into the colored candy melts, covering the entire bulb shape. Tap off any excess coating. Decorate with assorted sprinkles and edible glitter while the coating is still wet. Allow the cake pops to set completely before serving or packaging for gifting. Enjoy your festive Christmas Bulb Cake Pops!

Prep Time: 30 minutes

Cook Time: 25 minutes