Creamy Zucchini Fettuccine

Spice up your weeknight pasta dish with this simple and easy Creamy Zucchini Fettuccine recipe! The star of this week’s dish is zucchini, accompanied by lemon, pasta, garlic, and Italian seasoning. This version of fettuccine pasta adds zucchini to the mix and cuts back on the cream, inviting a lighter and refreshing twist to a classic favorite. Pair with parmesan cheese and basil for a comforting pasta dish that can be made on a busy weeknight. 


½ box of Barilla Fettuccine Pasta (8 oz)

2 small zucchini, cubed

1 stick of butter (4 tablespoons)

3 cream cheese packets; more or less to taste

4 cloves of garlic, minced

2 packets of crushed red pepper flakes

1 lemon, zested

2 packets of parmesan cheese

Italian seasoning to taste


  1. Bring a pot of water to a boil over high heat. Salt the water liberally!
  2. Cook the pasta according to the package directions. Drain just before the pasta is finished so it won’t get mushy when you add it to the vegetable pan and it will get cooked a little more.
  3. Meanwhile, melt one tablespoon of butter in a pan over medium heat.
  4. Add garlic and crushed red pepper flakes. Let them sizzle for about 30 seconds to a minute.
  5. Add zucchini to the pan and stir the vegetables to coat. Cook, stirring occasionally until some of the water has cooked off and the veggies are tender about 5-7 minutes. 
  6. Drain the fettuccine and add it to the pan along with the remaining 3 tablespoons of butter, cream cheese, and parmesan.
  7. Toss the fettuccine around the pan, and add salt and Italian seasoning to taste.
  8. When finished, top with some more parmesan cheese and basil (optional)
  9. Serve and enjoy!



You can add more or less cream cheese to adjust the creaminess of this dish! You can also substitute cream cheese for heavy whipping cream. 


For this recipe, it’s recommended that you just slightly undercook the pasta. When you add to the vegetables they will cook more, so undercook them slightly to avoid overcooking the pasta. 

Classic French Toast

Start your mornings off with this classic french toast recipe! It’s delicious, easy to make, and perfect for breakfast or brunch or just a sweet treat! This week’s dish features eggs, ground cinnamon, sugar, and brioche bread. With a few ingredients, this dish is great for utilizing pantry staples and can be even prepared and stored in advance. Pair with some fresh berries, bacon, or maple syrup for a delightful meal. 


4 eggs or ¾ cup of liquid egg substitute

2 tablespoons of cup sugar 

1/2 cup of milk (optional, but recommended)

2 teaspoons of ground cinnamon

1 teaspoon of vanilla extract (optional)

1 half loaf brioche – 8 slices

Vegetable or olive oil for frying


  1. In a shallow pan or bowl, mix together eggs, sugar, milk, cinnamon, and vanilla extract with a whisk. Stir well until everything is smooth. 
  2. Place bread slices into the egg mixture and soak for about 30 seconds to a minute. Make sure that the slice is completely saturated/soaked. 
  3. Heat a skillet over medium-heat heat and add some oil (a tablespoon or so) for frying. 
  4. Carefully place an egg-soaked brioche slice into the skillet and reduce stove heat to medium-low. 
  5. Fry for a few minutes on each side. You want the french toast to brown on one side before flipping, and then only flip once. 
  6. Once golden brown on both sides, remove from skillet. Repeat the frying steps for the remaining pieces of the brioche.
  7. Serve while warm. 



You want to cook french toast on medium or medium-low heat. This allows the egg custard mixture to cook all the way through without burning the exterior. Cooking it too high will yield a cooked crust and raw inside.


For an extra creamy egg custard mixture, use whole cow milk! You can also use alternative milk, such as almond, soy, coconut, and oat milk (I personally love this recipe with oat milk!). Just be careful not to add too much milk, as it can make the egg custard will make it soggy.


Here are some ideas you can try as toppings for your french toast: whipped cream, maple syrup, fresh fruits or berries, chocolate chips, nuts, peanut butter, Nutella, powdered sugar, and chocolate sauce. 


Try replacing the ground cinnamon with other spices, like pumpkin spice mix, ground nutmeg, ground cloves, ground ginger, apple pie spice mix, etc!


Place in an air-tight container and store in the fridge for 3-4 days or place in the freezer (place parchment between each slice if you’re going to stack them) for up to 3 months.

Broccoli Cheddar Soup

For most of us, soup is an essential winter dish for a comforting and warm meal. Broccoli cheddar soup is simple, delicious, and can be eaten as a stand-alone, filling meal. This hearty, rich, creamy soup features fresh broccoli, cheddar cheese, heavy cream, and garlic– perfect for a quick and easy cozy meal at home. 


2 cups of broccoli  (cut into florets)

2 teaspoons of garlic powder

1 ¼ cups of chicken broth/bouillion (or vegetable broth, or bone broth)

½ cup heavy cream

1 ½ cup cheese

4 oz cream cheese (optional: for thicker & creamier soup)


  1. Chop broccoli into small florets. 
  2. In a medium saucepan, add chicken broth, heavy cream, garlic powder, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 15 minutes, or until broccoli is tender.
  3. Add shredded cheddar cheese gradually, stirring constantly until melted. Make sure to keep it on a low simmer to avoid clumping
  4. Remove from heat immediately once all the cheese is melted. Serve while warm. 


BROCCOLI — Make sure to chop the broccoli into small florets. Smaller florets take less time to simmer, and the cheese won’t clump around it. 

CHEESE — Make sure the temperature is not too hot. This is important to ensure that cheese doesn’t seize and clump, so keep the heat very low. Also, make sure to only add a little cheese at a time and continuously stir to avoid further clumping.

ADDITIONAL VEGGIES — Add sauteed onions, chopped cauliflower, bell peppers, carrots, or any vegetable you prefer to create your own variation of this recipe. 

MAKE THIS DISH VEGETARIAN — You can make this vegetarian by substituting the chicken broth/bouillon with vegetable broth.