Serena Wolf stops by to cook up some new recipes from her new cookbook, “The Dude Diet: Dinnertime”

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The author of The Dude Diet is back with 125 crowd-pleasing recipes to hack the daily dinner dilemma. in her cult-classic The Dude Diet, chef and recipe developer Serena Wolf dared go where no healthy living cookbook had gone before: into the realm of dude food. From wings and nachos to burgers and pizza, Serena offered clean(ish) junk food makeovers that inspired dudes everywhere to put down the takeout menu and pick up a spatula. Now, The Dude Diet Dinnertime gives those same hungry dudes—and their families—dozens of drool-worthy main course dishes. With easy-to-follow, step-by-step instructions, gorgeous food photography, and Serena’s one-of-a-kind voice and humor, The Dude Diet Dinnertime offers a fun and utterly satisfying answer to the eternal question: What’s for dinner?

For more information, follow Serena's Instagram @serenagwolf

Recipe: One-Pot Cheeseburger Fusilli

 Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4-6 servings


  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 pound 90% lean ground beef (preferably grass-fed)
  • 1¼ teaspoons kosher salt
  • 1 teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons Dijon mustard
  • 2 tablespoon Worcestershire sauce
  • One 14.5-ounce can fire roasted tomatoes with their juices
  • One 8-ounce can tomato sauce (sometimes labeled tomato “puree”)
  • 2 cups low-sodium beef broth
  • 8 ounces brown rice or whole-wheat fusilli pasta
  • 3 packed cups baby spinach, chopped
  • 1 cup grated extra-sharp cheddar cheese

For serving: (optional)

  • 1 ripe avocado, pitted, peeled and diced
  • ½ small red onion, minced
  • 2 teaspoons sesame seeds


  1. Heat the olive oil in a large sauté pan or Dutch oven over medium-heat. When the oil is hot and shimmering, add the onion and garlic and cook for 4 to 5 minutes, until the onion is soft and translucent and the garlic is fragrant.
  2. Add the ground beef, salt, paprika, and pepper to the skillet. Cook for about 7 minutes, stirring the meat and breaking it up into small pieces with a spatula, until no longer pink.
  3. Stir in the tomato paste, mustard, and Worcestershire sauce and cook for 2 more minutes, then stir in the diced tomatoes and tomato sauce. Bring to a gentle simmer and cook for 10 minutes to allow the flavors to mingle, then stir in the beef broth and pasta. Simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente.
  4. Stir in the spinach and cook just until wilted, about 1 minute, then stir in the cheese.
  5. Ladle the pasta into bowls and top with avocado, red onion, and a sprinkling of sesame seeds if you’re feeling the garnishes.


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