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Bon Appetit

Updated: Jun 6, 2023

Warm Welcomes to Paige's Tutoring! Here on our blog we have created a space for families to explore educational trends and parenting articles but to give back in a fun way with meals that will fuel your family to victory.

Paige’s background has given her the drive to share with all of you the significance of family bonding around dinner. It is one of the most important times in a family’s day to come together and unite. With how busy our individual lives can be, this is the perfect time to reconnect and check-in with one another.

January is a time of new beginnings! Below is our Dinner Menu and Recipes. Follow our YouTube Channel for cooking Vlogs with Paige Neely (Add Link)

Monday: Pot Roast


  • One 5-pound chuck (pot) roast

  • 3 tablespoons olive oil

  • 1 tablespoon kosher salt

  • 1 tablespoon freshly ground black pepper

  • 4 large russet potatoes, peeled and cut into 2-inch chunks

  • 8 large carrots, cut into 2- to 3-inch chunks

  • 1 white onion, halved

  • 2 garlic cloves, smashed

  • 2 cups beef broth

  • 1/4 cup Worcestershire

  • 4 thyme sprigs

1.Preheat the oven to 300°F.

2. Rub the roast with the olive oil and sprinkle it evenly with the salt and pepper.

3. In a large Dutch oven over medium-high heat, sear the roast until browned on all sides, 6 to 8 minutes per side.

4. Add the potatoes, carrots, onion, garlic, beef broth, Worcestershire, and thyme to the pot. Cover, transfer to the oven, and roast until the meat falls apart and the vegetables are fork tender, about 4 hours.

5. Serve the pot roast hot with the vegetables.

6. Store in an airtight container in the refrigerator for up to 3 days.

Tuesday: Chicken Tacos


  • Shredded Chicken

    • 1 teaspoon chili powder

    • 1 teaspoon ground cumin

    • 1 teaspoon kosher salt

    • 1/2 teaspoon garlic powder

    • 1/2 teaspoon freshly ground black pepper

    • 1/2 teaspoon smoked paprika

    • 6 boneless, skinless chicken breasts (6 to 8 ounces each)

    • 1/2 cup chicken broth

  1. To make the shredded chicken: Preheat the oven to 375°F.

  2. In a small bowl, mix together the chili powder, cumin, salt, garlic powder, pepper, and smoked paprika.

  3. Place the chicken breasts in a 9 x 13-inch baking dish and season them all over with the spice mixture. Slowly pour the chicken broth onto the bottom of the dish (so as not to disturb the spices) and cover with foil.

  4. Bake until cooked through, 35 to 40 minutes. Set aside to cool for approximately 5 minutes, then shred the chicken with forks and return it to the juices in the baking dish until ready to serve.

Wednesday: Million Dollar Spaghetti


  • 1 pound spaghetti

  • 4 eggs

  • 1/4 cup chopped fresh parsley

  • 1/2 cup grated Parmesan cheese

  • 4 tablespoons butter, at room temperature

  • 1 cup whole milk cottage cheese

  • 1 (8 ounce) package cream cheese, softened

  • 1 pound ground spicy Italian sausage

  • 3 cups marinara sauce, homemade or store-bought

  • 1 1/2 cups shredded mozzarella cheese

1. Heat the oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.

2. Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.

3. Meanwhile, in a medium bowl, whisk the eggs, parsley and Parmesan. Drain the spaghetti, and add it right back to the hot pot. Add the butter and the egg mixture to the spaghetti, and quickly toss until evenly coated and the eggs have formed a sauce. Add the cottage cheese and cream cheese and toss until combined. Transfer the mixture to the baking dish.

4. Heat a large skillet over medium heat. Add the sausage and brown all over, about 5 to 8 minutes. Remove from the heat, and stir in the marinara sauce. Spread mixture over the spaghetti. Add the mozzarella cheese in an even layer over top.

5. Transfer the baking dish to the oven and bake 30 to 45 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with parmesan and basil, if desired.

Thursday: Shredded Buffalo Chicken Subs


  • 4 skinless, boneless chicken breast halves

  • 1 (17.5 fluid ounce) bottle Buffalo wing sauce, divided

  • ½ (1 ounce) package dry ranch salad dressing mix

  • 2 tablespoons butter

  • 6 hoagie rolls, split lengthwise

  1. Place chicken breasts into the slow cooker; pour in 3/4 of the wing sauce and ranch dressing mix.

  2. Cover and cook on Low for 6 to 7 hours.

  3. Shred chicken in the cooker with two forks. Stir in butter.

  4. Pile shredded chicken and sauce onto hoagie rolls. Serve with remaining Buffalo sauce.

Friday: Tater Tot Casserole


  • 1 pound ground beef

  • 1 (10.5 ounce) can condensed cream of mushroom soup

  • salt and ground black pepper to taste

  • 1 (16 ounce) package frozen tater tots

  • 2 cups shredded Cheddar cheese

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until completely browned and crumbly, 7 to 10 minutes. Stir in condensed soup; season with salt and black pepper.

  3. Transfer beef mixture to a 9x13-inch baking dish; layer tater tots evenly on top and sprinkle with Cheddar cheese.

  4. Bake in the preheated oven until tater tots are golden brown and hot, 30 to 45 minutes.

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