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Menu by Madison

@menubymadison

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I like to cook and my dog likes to watch me
@mad.welch

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1 pack of italian chicken sausage, sliced into bite size pieces
1.5 cups of orzo
1 onion, diced
1 bag of spinach
½ cup of roasted red bell peppers sliced
2 cups of chicken broth
½ cup of half and half
1 cup parmesan cheese
5 leaves of basil, finely sliced
2 cloves of garlic
Salt, pepper and red pepper flakes

1. Add Italian chicken sausage to large skillet over medium heat with enough olive oil to keep it from sticking. Cook for ~3-5 minutes, until browned. Remove from pan and set aside.
2. In the same skillet, add ~1 tablespoon olive oil. Add onions, garlic and dash of salt to taste. Saute for about 5 minutes.
3. Add orzo into the skillet and saute for 3 additional minutes.
Pour chicken broth into the skillet. Bring to a boil and reduce to simmer. Cover and cook for 10 minutes.
4. Uncover the skillet and add sausage, red peppers, and spinach. Stir frequently until the spinach is wilted. If orzo is not yet cooked through, add small amount of chicken broth (~1/4 cup) and cover for an additional 5 minutes.
5. Once spinach is wilted and orzo is cooked, add half and half, parmesan cheese, and basil. Season with pepper and red pepper flakes to taste. Sir frequently for 2-3 minutes, until creamy and desired consistency. by @menubymadison

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3 days ago

High protein and high fiber meal that brings all the cozy fall feels👩🏼‍🍳🍁💙

1 sweet onion, diced
2 cloves of garlic, finely chopped
2 tbsp tomato paste
1 lb ground turkey
1 tsp fennel seeds
2 tsp Italian seasoning
1/2 bag of spinach (about two large handfuls)
Half jar of sun dried tomatoes (~4 oz, removed from oil)
1 can of any white bean (I used large butter beans, cannellini beans would be perfect)
2 cups of chicken broth
1/2 cup of heavy cream
1 cup Parmesan cheese
Salt and pepper to taste

1. Add ~1 tablespoon of oil from the sun-dried tomatoes to a large skillet over medium heat. Add diced onion and garlic. Saute for 3-5 minutes until fragrant.
2. Add ground turkey, Italian seasoning, fennel, and salt/pepper to taste. Cook until ground turkey is cooked through. Add tomato paste and stir well.
3. Add spinach and sun dried tomatoes. Saute until spinach is wilted, stirring every few minutes.
4. Add chicken broth, heavy cream. Bring to boil and reduce to simmer. Cover and cook for 10 minutes. You can add more chicken broth/heavy cream if it needs more liquid.
5. Add beans and parmesan cheese. Cover and simmer for 5 more minutes.
6. Serve with sourdough bread for dipping. Can also serve over rice!

#onepotmeal #easydinners #easydinnerideas #healthydinner by @menubymadison

15

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7 days ago

A higher protein, healthier take on a spinach and artichoke dip inspired pasta! Bonus points for how quick it came together.

12 oz pasta (about 3/4 box) - I used cavatappi & rigatoni. You could do penne or fusilli too.
3-4 cups of shredded or diced chicken (I used meat of 1 rotisserie)
10 oz frozen chopped spinach, thawed and patted dry
16 oz cottage cheese
8-10 leaves fresh basil (can use 1 tbsp dried)
12 oz marinated artichokes, drained and chopped
2 cloves of garlic
2 cups mozzarella cheese, divided
Salt and pepper to taste

1. Cook noodles 2 minutes shy of recommended cook time.
2. In a blender or with an immersion blender, combine cottage cheese, basil, garlic, and salt/pepper to taste. Start with a teaspoon and go from there.
3. Add artichokes, spinach, chicken, pasta, cottage cheese mixture, and 1 cup of cheese to a mixing bowl. Gentle stir until evenly mixed.
4. Lightly spray a 13 x 9 in baking dish with oil. Place pasta mixture in baking dish and top with remaining cheese.
5. Bake at 350 for 30 minutes, or until cheese on top is bubbly and melted. Make sure about half way through the top isn’t too dark. Cover with tin foil if so. by @menubymadison

20

7

16 days ago

Elvis and I are loving the fall weather so decided to eat like it! The fall veggies with the Dijon maple dressing put us in our fall feels👩🏼‍🍳

1 small butternut squash, peeled and cubed
16 oz brussel sprouts, stems cut off and halved
1 red onion, chopped
16 oz potato gnocchi
1/4 cup Dijon mustard
1/4 cup maple syrup
Olive oil
Spices: paprika, garlic powder, salt, pepper

1. Preheat oven to 425 and cover a large sheet pan with tin foil.
2. Add Brussels, onions and gnocchi to a large mixing bowl. Add 1-2 tablespoons of olive oil. Season generously with salt, pepper and garlic powder. Add to the sheet pan.
3. In the same bowl, add butternut squash and coat with 1 tbsp olive oil. Season with salt and paprika. Add to sheet pan.
4. Place sheet pan in oven for 20 minutes, or until vegetables are soft and cooked.
5. In a small bowl, mix mustard and maple syrup. Pour over sheet pan and gently mix so that everything is well coated.
#falldinner #sheetpandinner #easydinner #healthydinnerideas by @menubymadison

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23 days ago

Super quick and easy weeknight meal! Served with turmeric rice, veggies, homemade tzatziki, feta and hummus!

Shwarma spice:
1 tbsp paprika
1 tbsp salt
1 tbsp pepper
1 tbsp garlic powder
1 tbsp chili powder
1/2 tsp cloves
1 tsp cinnamon
1 tsp cardamom
1 tsp curry powder

1. Preheat oven to 425 (confection if your oven has that option).
2. Cover sheet pan with foil and spray with small amount of olive oil.
3. Slice one sweet onion and add to pan.
4. In a mixing bowl, coat thighs in 1 tbsp olive oil. Add shwarma spices and mix until evenly coated. Add to sheet pan.
5. Bake 20 minutes (may need less time for smaller thighs). Broil 1-3 minutes if chicken doesn’t have color on top after initial 20 minutes.

#sheetpandinner #sheetpanmeals #easyrecipe #dinnerideas #chickenshawarma by @menubymadison

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25 days ago

Perfect fall transition dish😋🍂

FRENCH ONION AND MUSHROOM PASTA
1 tbsp butter
1 large sweet onion, sliced
8 oz white mushrooms, sliced
1 clove garlic
1 tbsp thyme
2 tbsp flour
Salt & pepper to taste
1-1.5 lb ground turkey (I used 1.5lbs for higher protein)
2 packets of Lipton onion soup mix
4 cups water
1 cup heavy cream
4 cups (8 oz) egg noodles
For topping: Shredded cheese (mozz, provolone or Gruyère) and sourdough or French bread

1. Add butter to Dutch oven or large oven safe pot. Add onions. Sauté on medium heat for 5-7 minutes, until onions are soft. Add mushrooms, garlic and thyme with a dash of salt and pepper (careful on the salt - the onion soup has a lot of sodium). Sauté until soft. Add flour and stir for 1-2 more mins. Remove from pot and set aside.
2. In the same pot, add ground meat with a little salt and pepper. Cook through.
3. Add mushrooms and onions back to the pot with the meat, along with the onion soup mix and water. Bring to a boil.
4. Add egg noodles and mix well. Reduce to simmer and cover. Cook for 6 minutes, stopping half way in between to stir.
5. Add heavy cream and stir. Top with cheese and place in oven on broil until cheese is melted and browned. Top with croutons.

#onepotmeal #easydinnerideas #easyrecipe #fallrecipes #onepotrecipe by @menubymadison

7

3

a month ago

BLT pasta salad, higher in protein and lower in fat👩🏼‍🍳

Half box of pasta (I used cavatappi)
5 slices turkey bacon (cooked crispy!)
10 oz cherry tomatoes, halved or quartered if they’re big
1 heart of romaine chopped
3 green onions chopped

Dressing:
1/3 cup cottage cheese
1/3 cup plain Greek yogurt
1/3 cup light mayo
1 tbsp Dijon mustard
1 tsp garlic powder
1 tsp parsley
1 tsp salt
1 tsp pepper

1. Combine tomatoes, lettuce, pasta, green onion.
2. Blend together all the dressing ingredients. Add water as needed to blend.
3. Mix in the dressing with the tomatoes, lettuce and onion. Top with bacon when ready to serve.
#highproteinmeals #pastasalad #healthyrecipe

MACROS: per 1/4 of the recipe
Fat: 9g
Carbs: 46g
Protein: 15g by @menubymadison

32

0

a month ago

Inspired by my favorite enchilada recipe by @joannagaines 👩🏼‍🍳 made it skinny & in casserole form!

3-4 cups shredded chicken (I used rotisserie)
1 can diced green Chiles (7oz)
6 large flour tortillas (halved)
1 1/2 cups full fat plain Greek yogurt
1 can cream of chicken soup (I used reduced fat)
2 cans green enchilada sauce (20oz total)
2 cups shredded mozzarella
1/2 cup Monterey Jack (I used a block and broke of pieces)
Optional: jalapeños, lettuce, tomato for topping

1. Preheat oven to 350.
2. Mix cream of chicken soup, enchilada sauce, and Greek yogurt in a bowl.
3. Add green chiles and 1/2 cup of mozzarella to a bowl with the shredded chicken.
4. In a 9 x 13 baking dish, spread a thin layer of the sauce mixture.
5. Place a layer of tortillas, then 1/3 of chicken mixture, followed by 1/3 of the sauce. Repeat x 3.
6. Cover with remaining cheese, including Monterrey jack. I added pickled jalapeños here as well.
7. Bake for 20 minutes, then increase temp to 425 for remaining 10 minutes. by @menubymadison

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2

a month ago

It’s not that scary and totally worth it.
Easy, cheap and will last you several meals worth!👩‍🍳 by @menubymadison

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11

a month ago

Easy & healthy & spicy & sweet! by @menubymadison

12

0

a month ago

Personally lovvving the potatoes instead of the buns👩🏼‍🍳

Ingredients:
8 small/medium russet potatoes, washed
2 tbsp olive oil
1 lb ground meat
2 tbsp Worcestershire
1 clove garlic
1 tbsp onion powder
1 1/2 cups cheddar cheese, divided
Salt and pepper to taste

1 sweet onion, sliced
1 tbsp butter
2 tbsp balsamic vinegar

Topping: lettuce, tomato, burger sauce, pickles, ketchup, mustard

1. Preheat oven to 400. Add potatoes to sheet pan and poke with a fork. Coat with olive oil and salt. Bake for 50 minutes.
2. Add butter and onion to a pan over medium heat. Season with salt. Stir occasionally. Add balsamic vinegar half way through. Continue cooking until the onions are caramelized.
3. In a large skillet over medium heat, add ground meat, salt, pepper, garlic, onion powder. Cook for 5 minutes then add Worcestershire sauce. Cook until fully browned and liquid is cooked out.
4. Once liquid is cooked out, remove from heat and add 1/2 cup of cheddar cheese. Stir until melted and combined. Add cooked onions to mixture.
5. Remove potatoes from oven and slice them in half once they’re cooled. Scoop out insides.
6. Add meat/onion/cheese to potato skins. Top with remaining cheese. Place back into oven on 425 for 10 minutes.
7. Top with burger sauce, lettuce, tomato, pickles, ketchup and/or mustard. by @menubymadison

23

1

a month ago

The perfect summer sheet pan dinner! Literally took me less than 45 minutes. I served it with grilled chicken thighs!

1 pack of gnocchi
2-3 zucchini, chopped
1/2 red onion, diced
2 ears of corn, cut from the cob
1 block of feta, diced small
3 tbsp olive oil
Fresh herbs (basil, thyme, parsley)
Red pepper flakes, salt, pepper, garlic powder

1. Preheat oven to 425. Add zucchini, onion, and gnocchi to sheet pan. Coat with olive oil generously. Season with red pepper, salt, garlic powder, and pepper. Bake in oven for 15 minutes.
2. Remove sheet pan from oven. Add corn, feta, and herbs. Gently mix until combined. Increase temperature to 450 and add back to the oven for 10 minutes.
3. Broil for a few minutes, watching carefully, until the feta gets some color. by @menubymadison

15

2

a month ago