Four-Cheese Turkey Pasta Bake


  • 8 ounces uncooked penne
  • 1 small onion, chopped
  • 2 tablespoons butter
  • 4 garlic cloves, minced
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 package (8 ounces) cream cheese, softened and cubed
  • 1 cup heavy whipping cream
  • 1 cup 2% milk
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded Swiss cheese
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon coarsely ground pepper
  • 2 cups cubed cooked turkey breast
  • 1/2 cup seasoned bread crumbs
  • 3 tablespoons butter, melted

One Pan Roasted Beef Tri-Tip & Brussels Sprouts


  • 1 beef Tri-Tip Roast (about 2 to 3 pounds)
  • 1-1/2 teaspoons salt, divided
  • 1-1/2 teaspoons fresh cracked black pepper, divided
  • 1 teaspoon minced garlic
  • 2 pounds Brussels sprouts, trimmed and quartered


  1. Preheat oven to 425°F. Combine 1 teaspoon salt, 1 teaspoon pepper and garlic; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so that tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
  2. Lightly coat Brussels sprouts with nonstick cooking spray. Add remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; toss to coat. Arrange Brussels sprouts around roast in roasting pan.
  3. Roast 425°F oven for 40 to 50 minutes for medium rare; 50 to 60 minutes for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare, 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare, 160°F for medium.) Brussels sprouts should be crisp around the edges and tender. Carve roast into slices. Serve with Brussels sprouts.

‘Game Of Thrones’ Largest Man Eats Up to 10,000 Calories Per Day

Fans of the hit HBO series Game of Thrones will no doubt be familiar with Hafþór Júlíus Björnsson, the 400-pound Icelandic actor and bodybuilder who plays Ser Gregor Clegane, A.K.A. “The Mountain.”

What those fans might not have known (though they might well have suspected) is that Björnsson also happens to be the World’s Strongest Man—a feat he has attained by sticking to a monstrous diet.

Björnsson, who stands at six-feet-nine, recently explained to Business Insider that he burns through six meals per day in order to sustain his bulk and exercise regimen—an immense amount of food that can add up to about 10,000 calories each day.

To give him those calories, he mainly eats lean proteins and simple carbohydrates, including steak, rice, carrots, peppers and sometimes chicken.

If you’re feeling jealous about being able to eat that much all the time, maybe don’t be.

“I think sometimes, ‘Is this worth it?’” he told Business Insider. “I’m always eating, and I’m never hungry. I’m always eating and working out.”

Barley, Fennel, and Beet Salad


  • 2 cups cooked barley (from about ⅔ cup dried)
  • 1 fennel bulb, thinly sliced
  • 2 small golden beets, thinly sliced
  • ½ small red onion, thinly sliced
  • ¼ cup chopped toasted almonds
  • ¼ cup torn fresh mint
  • ¼ cup olive oil
  • 3 tablespoons Sherry vinegar or red wine vinegar
  • Kosher salt and freshly ground black pepper


  1. Toss barley, fennel bulb, beets, red onion, almonds, and mint in a large bowl with oil and vinegar; season with salt and pepper.

Beef & Spinach Lo Mein


  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 2 teaspoons sesame oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound beef top round steak, thinly sliced
  • 6 ounces uncooked spaghetti
  • 4 teaspoons canola oil, divided
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 green onions, sliced
  • 1 package (10 ounces) fresh spinach, coarsely chopped
  • 1 red chili pepper, seeded and thinly sliced