A whole cookbook of recipes, brought to you by Nurses all throughout the US! Relax with some quick treats, or dive into some delicious new dishes you'll fall in love with.
RECIPES BY NURSES, FOR NURSES PER OS: Made for the nurse on the go—good food, good learning, by Elite.
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INTRODUCTION
You know what it’s like. Twelve-hour shifts that drag on for eternity. Endless rounds, endless charts. The constant physical and emotional demands of caring for others. By the end of your shift, your feet are sore, your brain is fried, and your stomach is rumbling, telling you in no uncertain terms that it’s time for food. Any food. You’d prefer something healthy, of course, but you’ll settle for something fast. That’s where this digital recipe book comes in. Submitted by nurses, for nurses, these recipes are crafted with a nurse’s hectic schedule in mind: simple instructions, minimal prep time, and ingredients that won’t require a special trip to the store. Think of it as your go-to resource for the days you’re running on empty but still want to fuel your body with good food.
HOT TIP:
Crunched for time? Recipes in this book are
organized by time commitment, with the quickest recipes at the front of each section and the more involved recipes (or longer cooking times) toward the back.
So, dive in, find a new favorite, and give yourself the gift of a delicious, stress-free meal. You’ve earned it!
N O T E : The recipes in this book were contributed by nurses from around the country. Some recipes have been lightly edited for clarity and length.
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TABLE OF CONTENTS
THE MAIN EVENT SECTION 4
SECTION 1
21
QUICK STARTS Just a Grapefruit Jazzy Jezebel Belinda’s Salsa Jello Salad Egg Rolls in a Bowl Claretha Davis’s Phenomenal Berry Fairy Bowl Spinach Artichoke Dip Buffalo Chicken Hummus Dip Air Fryer Cheese Wontons Chili Cheese Dip
4
Sausage and Creamed Corn Rotisserie Chicken with Fruit Pozole Rojo (Red Pozoles) Yellow Rice Casserole
5 5 6 6 7 8 8 9
22 22 23 23 24 24 25 25 26 26 27 27 28 28 29 30 31 31 32 33 33
Tater Tot Casserole Cracker Crumb Cod Fajita Stuffed Chicken with Cilantro Lime Rice Zucchini Pasta in One Pot Spinach Feta Burgers Bowties with Sausage Quick and Creamy Chicken and Spinach Pork Chops and Rice Easy Chicken Pot Pie Chicken Adobo, Filipino Style East Roast Chicken, Veggies, and Potatoes Lasagna The Cauliroast Teriyaki-Glazed Cornish Hen Lily’s Baked Chicken White Beans and Hotcakes Dinner with Your Love
10 10
ALL ABOUT THE VEGGIES Avocado Cucumber Salad The Cheating Healthy Asian Salad Mandarin Orange Salad SECTION 2
11
12 12 13 13 14
BLT Macaroni Salad Winter Green Salad
SECTION 5
JUST DESSERTS
34
SECTION 3
SOUPER-DUPER Tomato Soup with Hot Dogs Tortellini Soup Borscht Sopa de Hueso (Bone Soup) Turkey Chili Squash Blossom Soup Creamy Mexican Chicken and Roasted Corn Moe’s Chili
15
Banana Pudding Banana Fritters $25,000 Cake Apple Cranberry Cake with Glaze Blackberry Wine Pound Cake Sweet Potato Soufflé Zosia’s Polish Apple Pie (Placekz Jablka)
35 35 36 36 37 37 38
16 16 17 17 18 18 19 20
SNACK ATTACK SECTION 6
39
Chocolate Coconut Bites White Chocolate Cereal Mix Buckeyes
40 40 41
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Dips, nibbles, and other appetizers to start your day (or night) shift off strong. QUICK STARTS SECTION 1:
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JUST A GRAPEFRUIT
“Pairs well with any meal!” -Marie
Prep Time: 30 Seconds (max) Total Time: 30 Seconds
Ingredients
• 1 Grapefruit
Submitted by Marie B., NJ RN
1. Cut the Grapefruit Instructions
2. Eat the Grapefruit
JAZZY JEZEBEL “I’m not allowed to come to any family gathering without this appetizer!”
Prep Time: 5-10 Minutes
Total Time: 10 Minutes
Ingredients
• 5 oz apple jelly • 5 oz pineapple preserves • 5 oz apricot preserves • 1/4 cup horseradish
• 1/4 cup Colman’s hot English mustard • 1 (8 oz) block of cream cheese
Submitted by MaryJo D., PA RN
Instructions
1. Combine the apple jelly, pineapple preserves, apricot preserves, horseradish, and Colman’s hot English mustard in a blender. 2. Blend until the mixture is smooth and well combined.
3. Pour the blended mixture over the block of cream cheese. 4. Serve immediately with crackers, bread, or your favorite dippers.
Your CE is covered (and then some) with Elite Passport Membership!
“Love the format. It is so much fun. I could do this all day, AND you get your CEU. Great set up.” -LINDA HAYNES
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BELINDA’S SALSA “I’ve made this for 30+ years and everyone who tries it loves it. It actually won first place at my then-husband’s work at USAA.” -Belinda
Prep Time: 10 Minutes
Total Time: 10 Minutes
Ingredients
• 5 medium-sized tomatoes • 1 medium-sized sweet onion • 1–3 serrano peppers (adjust to taste)
• ¼ cup fresh cilantro • 1 tablespoon salt • ⅛ teaspoon minced garlic • Juice of 1 lime
Submitted by Belinda G., TX LN
Instructions
1. Prepare the ingredients by washing the tomatoes, onion, serrano peppers, and cilantro. 2. Roughly chop the tomatoes, onion, and serrano peppers for easier blending. 3. Place the tomatoes, onion, serrano peppers, cilantro, salt, minced garlic, and lime juice into a food processor or blender.
4. Blend or pulse the mixture until it reaches your desired consistency (chunky or smooth). 5. Taste and adjust seasoning if needed. 6. Serve immediately or refrigerate for a few hours to let the flavors meld together.
JELLO SALAD
Minnesotans affectionately call this a “fruit salad” because Jello + fruit = salad! It’s a staple at funeral lunches and holiday gatherings. Feel free to customize the Jello flavor and fruit to match the occasion. For Christmas, use lime Jello and pineapple. For Easter, use orange Jello and mandarin oranges. -Susan
Prep Time: 5 Minutes
Chill Time: 10 Minutes
Total Time: 15 Minutes
Ingredients
• 1 small container Cool Whip • 1 small box cherry Jello (sugar-free optional)
• 1 (24 oz) container cottage cheese • 2-3 cans of cherries (drained)
Submitted by Susan M., MN RN
Instructions
1. In a large mixing bowl, combine the Cool Whip and cherry Jello powder. Mix until well blended. 2. Add the cottage cheese to the mixture and stir until evenly combined.
3. Gently fold in the drained cherries. 4. Chill in the refrigerator for at least 10 minutes before serving.
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EGG ROLLS IN A BOWL Prep Time: 15 Minutes Total Time: 15 Minutes Submitted by Jennifer N., IL LPN
Ingredients
Instructions
• 2 Tbsp. olive oil • 1 lb. ground pork • 3 Tbsp. minced fresh ginger • 4 garlic cloves, minced • 4 green onions, thinly sliced (reserve some for garnish) • ¼ cup soy sauce • ¼ cup low-sodium chicken broth • 1 Tbsp. honey • 1 Tbsp. sesame oil • 1 tsp. cornstarch • 2 limes, juiced • 1 (10-ounce) bag tri-color slaw mix • 2 cups cooked white or brown rice (optional) • Sesame seeds and fried wonton strips, for garnish • Sriracha, for serving (optional)
1. Cook the pork: Heat the olive oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a wooden spoon, until mostly cooked through, about 5 minutes. 2. Add aromatics: Stir in the ginger, garlic, and most of the green onions. Continue cooking until the pork is fully cooked, about 2–3 minutes. 3. Prepare the sauce: In a small bowl, whisk together the soy sauce, chicken broth, honey, sesame oil, cornstarch, and lime juice to make the stir-fry sauce. 4. Combine and cook: Pour the sauce into the skillet, along with the slaw mix. Stir to combine and cook until the slaw begins to wilt and the sauce thickens, about 2–3 minutes. 5. Serve and garnish: Serve the stir-fry over cooked rice, if desired, or enjoy it on its own. Garnish with the reserved green onions, sesame seeds, fried wonton strips, and a drizzle of sriracha for added heat, if preferred.
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BERRY FAIRY BOWL CLARETHA DAVIS’ PHENOMENAL “Healthy eating isn’t a diet; it’s daily self-respect. This is what self-care tastes like. I always Eat food that loves me back.” -Claretha
Prep Time: 10 Minutes
Total Time: 10 Minutes
• 2 packets frozen unsweetened acai puree (about 100g) • 1 frozen banana • ½ cup frozen mixed berries (strawberries, blueberries, raspberries) • ¼–½ cup almond milk (or any milk of choice) Ingredients
• 1 teaspoon honey or maple syrup (optional) • Fresh strawberries (sliced) • Fresh banana (sliced) • Blueberries • Kiwi slices
• Mango chunks • Granola • Chia seeds • Coconut flakes • Nut butter • Hemp seeds
Submitted by Claretha D., FL RPT
Instructions
1. Blend the base. Add frozen acai puree, banana, mixed berries, and almond milk to a high-speed blender. Blend until thick and smooth. 2. Pour into a bowl. Transfer the blended mixture into a bowl immediately.
3. Add fresh fruit toppings. Arrange the fresh fruits (strawberries, banana slices, blueberries, kiwi, and mango) neatly on top of the base. 4. Finish with extras. Sprinkle granola, chia seeds, coconut flakes, or hemp seeds. Drizzle nut butter or peanut butter, if desired. 5. Serve immediately. Acai bowls melt quickly, so enjoy right away!
SPINACH ARTICHOKE DISH
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Total Time: 20 Minutes
• 1 block softened cream cheese • 1 stick salted butter • 1 (8 oz) container sour cream Ingredients
• 1 can spinach, drained • 1 can artichoke hearts, drained and chopped
• 1 tablespoon garlic powder • 1 teaspoon salt • ½ tablespoon ground black pepper
• 1 bag shredded Parmesan cheese
Submitted by Joseph B., FL RN
Instructions
1. Melt the stick of butter in a pot over medium heat. 2. Add the softened cream cheese and stir until fully incorporated. 3. Mix in the sour cream until well combined.
4. Add the chopped artichoke hearts and drained spinach to the pot, stirring to combine. 5. Season with garlic powder, salt, and ground black pepper. 6. Stir in the shredded Parmesan cheese
and cook until the cheese is melted and fully incorporated. 7. Continue cooking and stirring for about 5 minutes, ensuring all ingredients are well combined and to prevent burning. 8. Serve warm and enjoy!
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BUFFALO CHICKEN HUMMUS DIP
“Every time I take this somewhere and someone says I do not like hummus, they try it and say ‘oh my gosh, that has hummus? It’s so good!’ So, if you have a non-hummus eater, they’ll probably like this!”
Submitted by Rebecca W., KS RN
Prep Time: 5 Minutes
Cook Time: 15-20 Minutes Total Time: 20-25 Minutes
Ingredients
Instructions
• 3 cups shredded rotisserie chicken • ½ cup Frank’s Hot Sauce • 2 (8 oz) tubs of plain, garlic, or spicy hummus • 1 ½ cups shredded cheddar cheese (reserve ½ cup for topping)
1. Preheat your oven to 350°F (175°C). 2. In a large mixing bowl, combine the shredded chicken, Frank’s Hot Sauce, hummus, and 1 cup of shredded cheddar cheese. Mix until well combined. 3. Pour the mixture into an 8x8-inch baking dish and spread it out evenly. 4. Sprinkle the reserved 1/2 cup of cheddar cheese over the top. 5. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and golden brown. 6. Remove from the oven and top with your choice of garnishes, such as avocado, tomato, or chopped scallions. 7. Serve warm with cucumber slices, carrot sticks, tortilla chips, or any other dippers you prefer.
Optional Garnishes: • Avocado • Tomato • Chopped scallions
ELITE NURSES SHARE WISDOM:
“Find joy in even the smallest moments and offer kindness to others—doing so lifts both you and the world around you.”
Agnes, Nurse
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AIR FRYER
CHEESE WONTONS “My favorite go to at our local Chinese restaurant is always cheese wontons. I am not a fan of crab and appreciate that they make simple cheese wontons. I love these and they never last long in my house.” -Lisa
Prep Time: 30 Minutes
Cook Time: 5-10 Minutes
Total Time: 35-40 Minutes
Ingredients
Filling:
Assembly:
• 24 wonton wrappers • Olive oil spray
• 1 teaspoon onion powder • ½ teaspoon salt • 2-3 teaspoons sugar
• 8 oz cream cheese, softened • 2 tablespoons chives, finely chopped
Submitted by Lisa S., DE RN
Optional Dipping Sauce: Sweet & Sour Sauce or Sweet Chili Sauce
Instructions
1. Prepare the filling: In a mixing bowl, combine cream cheese, chives, onion powder, salt, and sugar. Mix until smooth and well combined. 2. Assemble the wontons: Lay out a wonton wrapper on a clean surface. Moisten the edges of the wrapper with
water. Place 1 teaspoon of the cream cheese filling in the center of the wrapper. Bring the edges of the wrapper together in the middle, pressing firmly to seal and form a small package. Repeat with remaining wrappers and filling. 3. Cook the wontons: Lightly spray the
assembled wontons with olive oil spray. Place them in a single layer in the air fryer basket. Cook at 370°F for 7-10 minutes, or until golden and crispy. 4. Serve: Enjoy the wontons on their own or serve with sweet and sour sauce or sweet chili sauce for dipping.
CHILI CHEESE DIP “Of all the recipes I make this one is my most requested and it is the easiest! The original recipe called for 1lb of sausage and 1lb of ground beef, but the nurse in me couldn’t do 2lbs of meat in a dip, so I changed it to 1lb of hot sausage and my husband liked it even better. A win for the arteries and simpler for me to make!” -Joy
Prep Time: 10 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 10 Minutes
Ingredients
• 1 lb cooked Jimmy Dean Hot Sausage • 2 lbs Velveeta cheese, cubed (no substitutions)
• 2 (15 oz) cans chili (no beans) • Hot sauce, to taste (optional) • Tortilla chips, for serving
Submitted by Joy F., FL RN
Instructions
1. Cook the sausage: In a skillet, fry the sausage over medium heat until no longer pink. Drain any excess grease and set aside. 2. Prepare the cheese: Cut the Velveeta cheese into 1-inch cubes for easier melting.
3. Assemble in crockpot: Spray the inside of your crockpot with nonstick cooking spray (this step will make cleanup much easier). Add the two cans of chili and hot sauce (if using) to the crockpot. Top with the Velveeta cheese cubes and cooked sausage.
4. Cook: Cover and heat on low for about 2 hours, stirring occasionally, until the cheese is fully melted and the dip is smooth. 5. Serve: Serve warm with tortilla chips for dipping.
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Lettuce turnip the beet, shall we? ALL ABOUT THE VEGGIES SECTION 2:
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AVOCADO CUCUMBER SALAD
Prep Time: 10 Minutes
Total Time: 5 Minutes
• 3 avocados, halved, seeded, and diced • 1 red onion, thinly sliced • 1 seedless cucumber (or remove seeds if not seedless), diced Ingredients
• Olive oil • Lemon juice (freshly squeezed) • Salt and pepper, to taste • Optional: Protein of choice
• ½ pint cherry or small tomatoes, halved (or 1 whole tomato, diced) • 1 block Feta cheese, crumbled (use as much as desired, reserve some for garnish)
Submitted by Pamela B., PA LPN
Instructions
1. Prepare the vegetables: Dice the avocados, cucumber, and tomatoes. Thinly slice the red onion and soak it in water for 30 minutes to mellow the flavor, then drain. 2. Combine the ingredients: In a large bowl, toss together the avocados, red
onion, cucumber, tomatoes, and crumbled feta cheese. Reserve some feta for garnish. 3. Make the dressing: Drizzle olive oil and squeeze fresh lemon juice over the salad. Season with salt and pepper to taste.
4. Toss and serve: Gently toss the salad to combine all ingredients. Garnish with the reserved feta cheese. Add protein like grilled chicken, shrimp, or beans to make it a complete meal.
HEALTHY ASIAN SALAD THE CHEATING
“When I worked in the Medical ICU at my local hospital, we had a potluck lunch while I was about 8 months pregnant. Our Case Manager, Karen, had prepared this salad and I became ADDICTED to it for the rest of the pregnancy! I interchanged the dressing with Thai peanut dressing by house of Tsang or our local Makotos ginger dressing.” -Cindy
Prep Time: 5 Minutes
Total Time: 5 Minutes
• ¼ rotisserie chicken, shredded • 1 serving (or desired amount) of shredded iceberg lettuce (precut bag) • ½ cup (or desired amount) of shredded carrots (precut bag) Ingredients
• A handful of crispy chow mein topping
Bangkok Peanut Sauce or Asian dressing) • Sliced almond slivers (optional) • Mandarin orange slices (optional) • Chopped fresh Thai basil leaves (optional)
• 1 tablespoon (or desired amount) of fresh cilantro, chopped • 2 tablespoons (or desired amount) of your favorite peanut dressing (e.g., House of Tsang
Submitted by Cindy O., FL APRN, RN
Instructions
1. In a large bowl, combine the shredded rotisserie chicken, iceberg lettuce, shredded carrots, crispy chow mein topping, and fresh cilantro. 2. Drizzle with your favorite peanut dressing and toss until evenly coated.
3. Add any optional ingredients, such as almond slivers, mandarin slices, or Thai basil, if desired. 4. Serve immediately and enjoy! 5. Store any leftovers in the refrigerator.
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MANDARIN ORANGE SALAD
“A favorite at family gatherings!” -Kathy
Prep Time: 15 Minutes
Total Time: 15 Minutes
Ingredients
• Sliced almonds (optional) • Small croutons (optional) • Italian dressing (to taste) • Grilled chicken (optional, for added protein)
• 1 (14 oz) can mandarin oranges, drained • Shredded Parmesan cheese (to taste) • Any type of greens (e.g., spinach, arugula, or mixed greens) • Chopped scallions (to taste)
Submitted by Kathy J., TX RN
Instructions
1. In a large salad bowl, combine the greens, mandarin oranges, shredded Parmesan cheese, and chopped scallions. 2. If desired, add sliced almonds and small croutons for extra crunch.
3. Drizzle Italian dressing over the salad and toss gently to combine. 4. For a heartier option, top the salad with grilled chicken. 5. Serve immediately and enjoy!
BLT MACARONI SALAD Prep Time: 20 Minutes Total Time: 20 Minutes
• 1 (16 oz) box ditalini pasta (or any small pasta, like elbow), cooked and drained • 1 ½ cups tomatoes, chopped • 1 (5.3 oz) container plain Greek yogurt Ingredients
• 16 slices bacon, cooked and chopped • 2 cups iceberg lettuce, chopped • 2 cups Hellman’s mayonnaise
• 2 cups (1-8 oz bag) sharp cheddar cheese, shredded • Salt and pepper, to taste (optional) • Hard-boiled eggs, chopped (optional)
Submitted by Mary Lynn O., OH RN, PNP
Instructions
1. In a large dish, combine the Greek yogurt and mayonnaise. Mix well to create the dressing. 2. Coat the cooked and drained pasta with a little oil to prevent sticking, then stir it into the dressing. 3. Add the bacon, lettuce, tomatoes, and shredded cheddar cheese to the dish. Stir until all ingredients are evenly combined.
4. Cover and refrigerate until ready to serve. Optional: Add salt, pepper, or chopped hard-boiled eggs for extra flavor. This salad can be stored in the refrigerator for 5-7 days.
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WINTER GREEN SALAD
“It’s a healthy twist and family staple during the holidays. Add your favorite protein and make it a meal!”
Prep Time: 30 Minutes
Total Time: 30 Minutes
Submitted by Lisette S.B., FL RN
Ingredients
Instructions
For the Dressing: • ¼ cup Primal Kitchen Avocado Mayo • ¼ cup maple syrup • 3 tablespoons white wine vinegar • 2 tablespoons minced shallot • 2 teaspoons honey or coconut sugar • ½ cup olive oil For the Salad: • 10 ounces spring mix salad (or other variety) • 2 medium tart apples (Pink Lady, Granny Smith, or other variety), thinly sliced • 1 cup dried cherries or cranberries • 1 cup pecan halves • ¼ cup thinly sliced red onion •Feta or fresh parmesan, as desired
1. Prepare the Dressing: In a small bowl, combine the avocado mayo, maple syrup, white wine vinegar, minced shallot, and honey (or coconut sugar). Gradually whisk in the olive oil until the dressing is fully blended. Refrigerate until ready to serve. 2. Assemble the Salad: In a large serving bowl, combine the spring mix, sliced apples, dried cherries (or cranberries), pecan halves, and red onion. 3. Serve: Toss the salad with the prepared dressing just before serving, or serve the dressing on the side for guests to add as desired. Top with feta or fresh parmesan, if using.
Need something to do while you’re waiting for your food? Download these printable coloring sheets and doodle away! We designed these coloring sheets specifically with nurses in mind. You face incredible challenges every day, and we hope these can be a reminder of the strength you bring to every facet of patient care.
Download printable coloring sheets
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Why do we love soup? It’s basically a hug in a bowl. SOUPER- DUPER SECTION 3:
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2026 | The Nurse’s Cookbook
TOMATO SOUP WITH HOT DOGS “There were 5 kids growing up in my family. I was the youngest. Two boys wanted hot dogs and baked beans. The two girls wanted cream tomato soup with rice. I didn’t care. Mom put all the ingredients into one pot. It was so delicious, we asked for it often in the winter.” -Willie
Prep Time: 5 Minutes
Cook Time: 15 Minutes Total Time: 20 Minutes
Ingredients
• 1 can Bush’s Baked Beans (any flavor) • 2-4 cooked hot dogs
• ½ cup pre-cooked rice (leftover rice works well) • 1 can (10.75 oz) Campbell’s tomato soup • 1 can whole milk (use the soup can to measure and scrape out all the soup)
Submitted by Willie C., SC RN (Retired)
Instructions
1. Prepare the hot dogs: Slice the cooked hot dogs into small pieces. For even distribution and safety, cut each hot dog into 4 long strips, then chop into small bits. 2. Combine ingredients: In a soup pot, add the sliced hot dogs. Stir in the pre-cooked rice. Pour in the tomato soup and the can of milk. Add the can of Bush’s Baked Beans.
3. Cook the soup: Stir the mixture well to combine all ingredients. Bring the soup to a boil over medium heat, stirring often to prevent sticking. 4. Finish and serve: Once boiling, stir again, then remove the pot from heat. Cover the pot and let it sit until ready to serve.
TORTELLINI SOUP “This is an easy throw-together soup that can be served when it’s cold and rainy or when you just need an easy lunch with fresh ingredients. Add celery/ carrots or other veggies if you like. It is very tasty and freezes well.” -Tina
Prep Time: 5-10 Minutes
Cook Time: 20 Minutes Total Time: 30 Minutes
• 6 Roma tomatoes • 1 large white onion, chopped • 1 cup spinach, chopped Ingredients
• 4 cups chicken broth • 2–3 cloves garlic, chopped • 1 tsp olive oil • 1 tsp Italian seasoning
• Salt and pepper, to taste • Store-bought tortellini • Fresh or grated Parmesan cheese, for topping
Submitted by Tina B., PA RN
Instructions
1. Prepare the tomatoes: Score the Roma tomatoes by making small X-shaped cuts on the bottom. Drop the tomatoes into boiling water for 30 seconds, then transfer them to an ice bath. Once cooled, remove the skins and chop the tomatoes. 2. Cook the base: Heat 1 tsp of olive oil in a pot over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the chopped garlic and cook for 30 seconds. 3. Build the soup: Add the chopped tomatoes to the pot and stir
to combine. Season with Italian seasoning, salt, and pepper. Pour in the chicken broth and bring the mixture to a boil. Lower the heat to a simmer. 4. Add spinach and tortellini: Stir in the chopped spinach and adjust seasoning to taste. Three minutes before serving, add the store-bought tortellini and heat through. 5. Serve: Ladle the soup into bowls and top with fresh or grated Parmesan cheese.
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BORSCHT
“Very hearty and heathy. Don’t forget to wear gloves! Beet juice will stain your fingers.” -Carol
Prep Time: 5 Minutes
Cook Time: 40 Minutes Total Time: 45 Minutes
Ingredients
• Beef ribs • Beef broth • Salt and pepper, to taste
• ½ head purple cabbage, chopped into bite-sized pieces • ½ pack baby carrots, chopped into bite- sized pieces • 2 pounds beets, chopped into bite-sized pieces
Submitted by Carol N., SC RN
Instructions
1. Prepare the vegetables: Chop the purple cabbage, baby carrots, and beets into bite-sized pieces. 2. Cook the beef ribs: In a large pot, cook the beef ribs in beef broth until fully cooked. Remove the ribs from the pot and set aside. 3. Cook the vegetables: Add the chopped vegetables to the pot with the beef broth. Cook until the vegetables are tender.
4. Shred the beef: Pull the meat off the beef rib bones and return the shredded meat to the pot. 5. Season the soup: Season with salt and pepper to taste. 6. Serve: Ladle the soup into bowls and enjoy!
SOPA DE HUESO “This recipe was made by my grandmother, who was born in 1911, my mother, and now by me. This bone broth soup will bring you back from any and everything that tries to take you down: physically, emotionally and spiritually. It’s SO healing and full of collagen... If I’m about to get sick, I eat it and get all better. So packed with nutrients” -Andrea (BONE SOUP)
Prep Time: 15 Minutes
Cook Time: 30 Minutes Total Time: 45 Minutes
• 2 tablespoons oil • 8 bone marrows • 2 quarts water (plus extra as needed) • 1 bouillon cube Ingredients
• 1 bag lentils • 1 cup baby carrots • 1 cup yams, cut into small cubes • 1 cup potatoes, cut into small cubes
• 2 corn-on-the-cobs, cut in half • Salt and pepper, to taste • 1 cup spinach (optional)
Submitted by Andrea M.
Instructions
1. Prepare the base. In a large pot, heat the oil over medium-high heat. Add the bone marrows and brown them on all sides. 2. Build the broth. Pour in 2 quarts of water and add the bouillon cube. Bring the mixture to a boil, stirring to dissolve the bouillon. Add more water as needed to maintain the same volume of broth throughout cooking. 3. Cook the vegetables and lentils. Add the lentils, baby carrots, yams, potatoes, and corn to the pot. Reduce the heat to a simmer,
cover, and cook until all the vegetables and lentils are tender (about 20–25 minutes). 4. Finish the soup. Stir in the spinach (if using) and season with salt and pepper to taste. Remove the clean bones from the soup before serving. 5. Serve. Remove the pot from heat and serve the soup immediately. Enjoy!
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TURKEY CHILI
“Realizing I had accidentally created ‘Cinnabon-style beef stew,’ I panicked, tossed the sweet disaster, and sped to the Wendy’s drive-thru in record time. I sprinted back, dumped several large chilis into my ceramic pot, and topped them with a ‘signature’ swirl of sour cream and cheddar cheese just as my family walked in. My sister took one bite, wiped her mouth, and declared it the best meal I’d ever made...” -Dione
Prep Time: 10 Minutes
Cook Time: 40 Minutes Total Time: 50 Minutes
• 1 lb ground turkey • 1 onion, chopped • 1 can (14.5 oz) Italian tomatoes, drained, seeded, chopped • 1 can (8 oz) tomato sauce • 1 cup water Ingredients
• ½ tsp salt • 1 bay leaf
• ¼ tsp ground allspice • ½ tsp crushed red pepper • 2 tsp ground cumin • 1 can (15 oz) black beans, drained • 1 ½ tbsp honey
• 1 ½ tbsp chili powder • ½ tsp garlic powder • ½ tsp ground cinnamon
Submitted by Dione D., CA RN
Instructions
SQUASH BLOSSOM SOUP 1. Heat 2 tbsp olive oil in a large saucepan or soup pot over medium-high heat. Add onions and sauté until soft. 2. Add ground turkey to the pan, crumble with a spoon or spatula, and cook until browned (about 5-6 minutes). 3. Add the remaining ingredients and stir to combine.
4. Reduce heat to low and let simmer, stirring occasionally, until thickened (about 25-30 minutes). Remove the bay leaf before serving. 5. Serve with optional toppings like chopped onion, cheese, and sour cream.
“My father loves to grow vegetable gardens every year. He especially loves growing squash... When the blossoms grow large and golden, he and my mother call me to come and collect them. He walks us slowly through the garden, talking about each plant as if introducing dear friends, inspecting the leaves and soil with quiet pride.” -April
Prep Time: 15 Minutes
Cook Time: 45 Minutes Total Time: 1 Hour
• 6 cups warm water • 6 squash blossoms, stems removed (gently pull out the green and seeds), plus more for garnish if desired • 2 cups zucchini, peeled and Ingredients
sliced thin • 2 tablespoons unsalted butter • ¾ cup sweet onion, diced • 1 tablespoon crushed garlic
• 2 tablespoons cornstarch • 3 cups vegetable broth • 1 cup heavy whipping cream • Salt and pepper, to taste
Submitted by April T., NM RN, DNP, MSN, NC-BC
Instructions
1. Prepare the squash blossoms: Bring 6 cups of water to a boil in a saucepan. Add the squash blossoms and blanch for 1 minute. Remove the blossoms and transfer them to a bowl of ice-cold water to stop the cooking process. Drain, chop the blossoms, and set aside. 2. Sauté the vegetables: In the same saucepan, melt the butter over low heat. Add the zucchini, onion, and garlic. Sauté for 5 minutes until the vegetables are translucent. 3. Cook the blossoms: Add the chopped squash blossoms to the saucepan and sauté for an additional 3 minutes.
4. Add liquid ingredients: Pour in the vegetable broth and whisk in the cornstarch and heavy cream. 5. Simmer the soup: Cook on low heat for 10 minutes, stirring occasionally, until the soup begins to simmer. 6. Blend the soup: Carefully transfer the soup to a blender and process until smooth and creamy. 7. Thicken and season: Return the blended soup to the saucepan and cook for an additional 5 minutes, or until it thickens to your desired consistency. Season with salt and pepper to taste.
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CREAMY MEXICAN CHICKEN AND ROASTED CORN SOUP
“This dish began as a sort of hybrid experiment of several recipes. What resulted is a delicious, hearty, flavorful soup that immediately became a family favorite. By using frozen corn, this recipe is perfect for any season.”
Submitted by Leslie R., KY RN
Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes
Total Time: 1 Hour 25 Minutes
• 1 Tbsp olive oil • 1 medium sweet onion, diced • 3 cloves garlic, minced • 1 jalapeño, diced (seeds removed) • 2 boneless, skinless chicken breasts • 12 oz bag frozen fire-roasted corn Ingredients
Instructions
• 2 tsp ground adobo chili powder • ¾ tsp kosher salt • ¼ tsp finely ground fresh pepper • 16 oz chicken broth • 16 oz heavy whipping cream • Juice of 1 lime • 2 large dashes of Cholula (Mexican hot sauce) • 8 oz shredded Colby Jack cheese • ¼ cup fresh cilantro, chopped
1. Sauté the aromatics: In a large stockpot, heat olive oil over medium heat. Add the diced onion and jalapeño, sautéing until softened. Stir in the minced garlic and cook until fragrant, about 1 minute. 2. Build the soup base: Add the chicken breasts, fire-roasted corn, and fire-roasted chiles to the pot. Season with Tajín, cumin, adobo chili powder, salt, and pepper. Stir to combine. 3. Simmer the soup: Pour in the chicken broth and heavy whipping cream. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour. 4. Shred the chicken: Remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken to the soup. 5. Add final ingredients: Stir in the lime juice, Cholula hot sauce, shredded Colby Jack cheese, and chopped cilantro. Simmer for an additional 10 minutes, allowing the flavors to meld. 6. Serve and garnish: Ladle the soup into bowls and garnish with sour cream, crumbled Cotija cheese, tortilla strips, and cilantro leaves as desired.
• 4 oz can fire- roasted chiles • 1 Tbsp Tajín seasoning • 2 tsp ground cumin
Optional Garnishes:
• Sour cream • Crumbled Cotija cheese
• Santa Fe-style tortilla strips (salad topping) • Cilantro leaves
2026 | Recipes by Nurses, for Nurses
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Elite Learning
MOE’S CHILI
Nothing special. Just a warm meal on a cold day.
Submitted by Maureen L., CO RN
Prep Time: 1 Hour
Cook Time: 1 Hour
Total Time: 2 Hours
• 1 ½ pounds 80% lean ground beef • 1 can black beans, drained and rinsed • 2 tablespoons Worcestershire sauce • 2 Anaheim or other mild-heat green peppers, seeded and chopped • 1 red bell pepper, seeded and chopped • 1 large onion, chopped • 4-6 cloves garlic, chopped (or 2 tablespoons roasted garlic) • ¼ cup chili powder • 2 teaspoons ground coriander Ingredients
Instructions
• 2 teaspoons cumin • 1 teaspoon dried oregano or thyme • 1 teaspoon paprika or smoked paprika • 2 teaspoons minced canned chipotle chili • 1 teaspoon adobo sauce (from the canned chipotle) • Salt and pepper, to taste • 3 cups stock (beef, chicken, or vegetable) • 1 12-ounce bottle lager beer • 2 (15-ounce) cans diced tomatoes • 1 (6-ounce) can tomato paste
1. Cook the vegetables. Heat a large pot over medium heat. Add the chopped onion, Anaheim peppers, and red bell pepper. Sauté until softened, then remove from the pot and set aside. 2. Cook the sausage (optional). If using sausage, brown it in the same pot, breaking it into chunks as it cooks. Once browned, remove the sausage and pulse it in a food processor to break it into smaller pieces. Set aside. 3. Process the vegetables and beans. Add the cooked onion, peppers, and black beans to the food processor. Pulse a few times to break them up slightly (or more if you prefer a smoother texture). Set aside. 4. Brown the ground beef. In the same pot, brown the ground beef, breaking it into small chunks as it cooks. Drain excess fat. 5. Combine ingredients. Return the cooked vegetables, beans, and sausage (if using) to the pot with the ground beef. Add the garlic, chili powder, coriander, cumin, oregano, paprika, and a pinch of salt and pepper. Stir well to combine. 6. Add liquids and tomatoes. Pour in the stock, diced tomatoes, Worcestershire sauce, beer, and tomato paste. Stir until everything is well mixed. Add the minced chipotle chili and adobo sauce for a smoky kick. 7. Simmer. Bring the chili to a simmer. Cook uncovered for about 1 hour, stirring occasionally, until the chili thickens to your desired consistency. 8. Serve. Ladle the chili into bowls and enjoy with tortilla chips and shredded cheese on top, if desired.
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Elite Learning
Lunch or dinner, midnight snack or second breakfast. We don’t judge. THE MAIN EVENT SECTION 4:
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2026 | The Nurse’s Cookbook
SAUSAGE AND CREAMED CORN “This is a quick and fairly inexpensive meal to make. If you’re feeding more than 3-4 people, just double the recipe. When we were kids, mom would make this and serve it with a salad.” -Jana
Prep Time: 10 Minutes
Total Time: 10 Minutes
Ingredients
• Black pepper (to taste) • 2 cans creamed corn • 1 can whole kernel corn, drained
• 1 lb fresh ground pork sausage • Garlic salt (to taste) • Onion powder (to taste)
Submitted by Jana L., IA RN
Instructions
1. In a large skillet, brown the ground pork sausage over medium heat. Season with garlic salt, onion powder, and black pepper to taste while cooking. 2. Once the sausage is fully cooked and browned, add the
creamed corn and the drained whole kernel corn to the skillet. 3. Stir well and cook until the mixture is heated through. 4. Serve warm and enjoy!
ROTISSERIE CHICKEN
“When I had 30 people over for dinner and could not figure what to make, I called a friend. She gave me this recipe but hers went into the oven. I felt it got too dry in there, so I made it in two large skillets, and it came out great. Especially when I could make it the day before and just warm it up.” -Natalie WITH FRUIT
Prep Time: 10 Minutes
Cook Time: 10 Minutes Total Time: 20 Minutes
• ½ cup dried prunes, chopped • ½ cup dried apricots, chopped • ½ cup dried cherries Ingredients
• ½ cup dried cranberries • ½ cup tawny port (plus extra for reheating) • 1 rotisserie chicken (from Costco), cut into large pieces
• Juice from the rotisserie chicken • ½ cup water • Cinnamon (to taste) • 2-3 teaspoons olive oil
Submitted by Natalie A., AZ RN
Instructions
1. Prepare the fruit mixture. Heat 2-3 teaspoons of olive oil in a skillet over medium heat. Add the chopped prunes, apricots, cherries, and cranberries. Stir and cook for about 5 minutes. 2. Make the syrup. Pour in the tawny port and sprinkle with cinnamon. Stir to combine and let the mixture cook until it forms a syrup. 3. Add liquid. Add the chicken juice and ½ cup of water to the skillet. Bring the mixture to a boil.
4. Combine with chicken. Remove the skillet from heat and add the rotisserie chicken pieces. Stir to coat the chicken in the sauce. 5. Refrigerate or serve. At this point, you can refrigerate the dish if preparing in advance. When ready to serve, reheat the dish in the skillet and add more tawny port if needed. Serve warm over rice.
2026 | Recipes by Nurses, for Nurses
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Elite Learning
POZOLE ROJO (RED POZOLES)
“I’ve been cooking this dish for only about 7 years. I ate it growing up, but my wife asked for it, so I had to master the recipe. My wife and kids love it. It’s a great meal for the winter and when I make it, my family gathers around the table and we all enjoy.” -Phillip
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Total Time: 20 Minutes
• 3-5 pounds pork shoulder • 1 pork bone • Cumin (to taste) • 2 bay leaves Ingredients
• Salt (to taste) • Pepper (to taste) • 6 chiles de árbol (seeds removed) • 2 guajillo chiles (seeds removed)
• 2 chopped onions (1 for the pozole, 1 for toppings) • 2 bunches cilantro (remove large stems and chop) • 2 whole garlic cloves, minced
Submitted by Philip R., CA LVN
Instructions
1. Prepare the pork and broth. In a large pot, add the pork shoulder, pork bone, cumin, bay leaves, and one chopped onion. Cover with water and bring to a boil. Reduce heat to a simmer and cook for approximately 2-3 hours, skimming off any foam or impurities that rise to the surface.
2. Prepare the chiles. While the pork is cooking, remove the seeds from the chiles de árbol and guajillo chiles. Toast the chiles lightly in a dry pan until fragrant, then soak them in hot water for 10-15 minutes to soften. 3. Blend the chiles. Once softened, blend the chiles with a small amount of the soaking water until smooth. Strain the mixture to remove any solids.
4. Combine ingredients. Add the blended chiles mixture to the pot with the pork. Stir well to combine. Add salt and pepper to taste. 5. Prepare the toppings. Chop the second onion and cilantro for toppings. 6. Serve. Ladle the pozole into bowls and garnish with the chopped onion and cilantro. Serve hot and enjoy!
YELLOW RICE CASSEROLE
“Yellow rice only calls for 2 tbsp butter when cooking. My niece, who is no longer with us, told me ‘just put the whole stick, it’ll be so much better.’ I always remember her when I make it. For a family get-together, I don’t have to ask what to bring; it’s understood that I am to bring this casserole.” -Cecelia
Prep Time: 5 Minutes
Cook Time: 20 Minutes Total Time: 25 Minutes
Ingredients
• 1 package yellow rice, cooked as directed (family size recommended) • 2 cans Mexicorn
• 2 cans cream of celery soup (can substitute with cream of chicken or cream of mushroom) • 1 package shredded cheese
Submitted by Cecelia W., AL Nurse (Retired)
Instructions
1. Preheat your oven to 350°F (175°C). 2. In a large casserole dish, combine the cooked yellow rice, Mexicorn, and cream of celery soup. Mix well. 3. Evenly top the mixture with the shredded cheese.
4. Bake in the preheated oven for 25 minutes. 5. Remove from the oven and cover. 6. This dish can be prepared ahead of time and baked closer to dinner.
2026 | Recipes by Nurses, for Nurses
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Elite Learning
TATER TOT CASSEROLE
“This is a quick and easy recipe for working moms. I cooked it often when working, but apparently my daughter did not cook for her kids. When oldest grandson went to boot camp, he raved about a dish that was served and he loved it. I was shocked and said, ‘your mom never cooked that for you?’ He still loves it.” -Cecelia
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes
Ingredients
• 1 ½ cups shredded cheddar cheese • Salt and pepper to taste • Optional: ½ cup diced onion (add while browning beef if desired)
• 1 pound ground beef • 1 (10.5 ounce) can cream of mushroom soup • 1 (32 ounce) bag frozen Tater Tots
Submitted by Cecelia W., AL Nurse (Retired)
Instructions
1. Preheat the oven: Set your oven to 350°F (175°C). 2. Cook the beef: In a large skillet over medium-high heat, cook the ground beef until it is completely browned and no longer pink. If you are using onions, add them now and cook until softened. Drain any excess grease from the pan. 3. Season and mix: Season the cooked
beef with salt and pepper. Pour the can of cream of mushroom soup into the skillet with the beef and stir until well combined. 4. Assemble the casserole: Transfer the beef and soup mixture into the bottom of a 9x13 inch casserole dish, spreading it out into an even layer. 5. Add toppings: Arrange the frozen Tater Tots in a single layer over the beef
mixture. Sprinkle the shredded cheese generously over the top of the tots. 6. Bake: Place the dish in the preheated oven and bake for 25 minutes, or until the cheese is melted and bubbly and the Tater Tots are golden brown. 7. Serve: Let the casserole cool for a few minutes before serving warm.
CRACKER CRUMB COD
Prep Time: 10 Minutes
Cook Time: 20-25 Minutes Total Time: 30-35 Minutes
Ingredients
• 2 pounds fresh cod • 1 stick (½ cup) butter, melted • 1 cup cracker crumbs
Submitted by Jeanie L., PA RN
Instructions
1. Preheat your oven to 375°F (190°C). 2. Lay the fresh cod in a shallow baking dish in a single layer. 3. Pour the melted butter evenly over the cod. 4. Sprinkle the cracker crumbs generously over the top of the cod.
5. Bake in the preheated oven for 23-25 minutes, or until the fish is cooked through and flakes easily with a fork. 6. Switch the oven to broil and place the dish under the broiler for 3-5 minutes, just until the cracker crumbs are golden brown. 7. Remove from the oven, serve, and enjoy!
2026 | Recipes by Nurses, for Nurses
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Elite Learning
FAJITA STUFFED CHICKEN “This is the first dish that I cooked to present as an interview to become a chef teacher for children. It was my first time making it and it turned out delicious.” -DeBresha WITH CILANTRO LIME RICE
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
• 2-4 marinated chicken breasts (Marinate with olive oil, lemon juice, lime juice, salt, pepper, cumin, garlic powder, onion powder, chili powder, paprika) • 1 onion, julienned Ingredients
• 1 bunch cilantro, chopped • 1 avocado, sliced • Cilantro lime rice • Toppings of choice: Salsa, Sour Cream, Cotija Cheese
• 1 red bell pepper, julienned • 1 green bell pepper, julienned • 1 tablespoon olive oil • ¼ cup water or broth
Submitted by DeBresha S., CA Psychiatric Technician
Instructions
1. Prepare the chicken: Preheat your oven to 375°F (190°C). Make small pockets in the marinated chicken breasts. Stuff each pocket with julienned onion and bell peppers. Secure the pockets with toothpicks or kitchen twine. 2. Sear the chicken: Heat 1 tablespoon of olive oil in a Dutch oven over medium-
high heat. Sear the stuffed chicken breasts on both sides until golden brown. 3. Bake the chicken: Add ¼ cup of water or broth to the pan, ensuring the liquid just touches the bottom of the chicken without covering it. Transfer the Dutch oven to the preheated oven and bake for 20 minutes. Baste the chicken with pan juices every 5
minutes. 4. Rest and serve: Remove the chicken from the oven and let it rest for 5 minutes. Serve the chicken on a bed of cilantro lime rice. Top with sliced avocado and your choice of toppings, such as salsa, sour cream, or cotija cheese.
ZUCCHINI PASTA IN ONE POT
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes
Ingredients
• 1 cup water (plus more as needed) • 1 cup small pasta (elbows or ditalini) • Black pepper, to taste • Lemon, for a squeeze of fresh juice
• 1 medium zucchini, chopped • 1 clove garlic, minced • 1 small onion, diced • 1 tablespoon dried dill
Submitted by Paula B., PA LPN
Instructions
1. In a medium pot, combine the chopped zucchini, minced garlic, diced onion, dried dill, and 1 cup of water. 2. Bring the mixture to a boil and cook until the vegetables are soft. 3. Using an immersion blender, blend the mixture until smooth. 4. Add the small pasta to the blended soup and bring it to a gentle boil.
5. Cook the pasta until tender, stirring frequently to prevent sticking. Add more water if the soup becomes too thick. 6. Once the pasta is cooked, season with black pepper to taste and finish with a squeeze of fresh lemon juice. 7. Serve warm and enjoy!
2026 | Recipes by Nurses, for Nurses
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Elite Learning
SPINACH FETA BURGERS
“I was visiting a college friend in Florida, and we had limited ingredients available for dinner. This is what we came up with... and a few mango margaritas!” -Shelly
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Ingredients
• Salt and pepper, to taste • 1 tablespoon garlic powder • ¼ cup breadcrumbs (optional) • 1 beaten egg
• 1 pound ground turkey • 6–8 oz container feta cheese crumbles • 8 oz bag washed spinach, stems removed
Submitted by Shelly B., OH RN
Instructions
1. In a large mixing bowl, combine the ground turkey, feta cheese, spinach, salt, pepper, garlic powder, breadcrumbs (if using), and beaten egg. 2. Mix thoroughly until all ingredients are well incorporated. 3. Divide the mixture into 6 equal portions and shape into patties.
4. Preheat your air fryer to 375°F (190°C). 5. Place the patties in the air fryer basket in a single layer. Cook for 5 minutes on one side, then flip and cook for an additional 5 minutes, or until fully cooked (internal temperature of 165°F/74°C). 6. Serve the burgers on your choice of bread or enjoy them bun- less with a side of tzatziki sauce.
BOWTIES WITH SAUSAGE
“This is my husband’s favorite and most requested dish. We swapped penne out for bowtie pasta when my oldest daughter was a toddler so that she would eat it. We told her it was ‘Minnie’s bows’ from Disney. Now all three of my children love it. It’s a regular recipe in my dinner rotation.” -Jessica
Prep Time: 10 Minutes
Cook Time: 20 Minutes Total Time: 30 Minutes
• 1 lb bowtie pasta (or your preferred pasta) • 1 lb ground sweet Italian sausage • 1 small onion, diced Ingredients
• 1 tbsp olive oil • 1 ½ cups half and half • 1 tbsp cornstarch
• ¼ cup grated Parmesan cheese (plus more for topping) • Salt and pepper, to taste
Submitted by Jessica W., PA RN
Instructions
1. Prepare the cornstarch mixture: In a small bowl, whisk the cornstarch into the half and half until smooth. Set aside. 2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, return to the pot, and cover to keep warm. 3. Sauté the onion: While the pasta water is heating, heat the olive oil in a large sauté pan over medium heat. Add the
diced onion and cook for about 5 minutes, stirring occasionally, until softened. 4. Cook the sausage: Add the ground sweet Italian sausage to the pan. Break it up with a wooden spoon and cook until browned, about 10 minutes. 5. Make the sauce: Whisk the half-and- half and cornstarch mixture again to ensure it’s smooth. Pour it into the pan with the sausage and stir in ¼ cup of
grated Parmesan cheese. Cook, stirring frequently, until the sauce thickens. Season with salt and pepper to taste. 6. Combine pasta and sauce: Add the cooked pasta to the pan with the sauce. Gently stir until the pasta is evenly coated. 7. Serve: Divide the pasta into bowls and sprinkle with additional Parmesan cheese, if desired. Serve immediately.
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Elite Learning
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