Ingredients:

• 1 c uncooked rice

• 2-3 chicken breasts

• 20 oz pineapple chucks + juice

• 1 can diced tomatoes

• 2 tsp minced garlic

• 2-3 T Kroger spaghetti sauce seasoning mix (or equivalent)

• 2-3 T brown sugar

• 1 pkg Canadian bacon

• 1 T cornstarch (opt)

• Salt & pepper, to taste

Directions:

1. Cook 2 cups of rice with salt and 1 tsp sauce mix or Italian seasoning. I made mine in my instant pot (cook 4 minutes and naturally release for 11)

2. Next, place chicken, pineapple, tomatoes, garlic, remaining sauce mix and brown sugar in your instant pot. 

3. Do NOT mix! Cook for 25 mins if chicken is frozen (20 mins if defrosted)

4. Optional: make a 1:1 ratio of cornstarch to water and add to sauce to thicken

5. Shred the chicken and return to the sauce

6. Portion into 4 containers and top with sliced Canadian bacon or any of your favorite toppings sliced olives, bell peppers, red onions, etc.)

7. Let the food cool completely without lids before storing in the fridge. Enjoy!

Notes:

• To avoid using cornstarch, replace the canned diced tomatoes with 1-2 fresh tomatoes

• If you can’t find the sauce mix, it will be a bit bland. Replace with half a cup of pasta sauce or a mix of Italian seasoning and a half cup of BBQ sauce

Ingredients:

• 2 cups uncooked rice

• About 2.5 cups water

• 3-4 chicken breasts (I used 3)

• 1/2 an onion

• 2-3 tsp minced garlic

• 1/2 cup soy sauce

• 1 T sesame oil

• 1 T rice vinegar (or regular)

• 2 tsp ground ginger

• 1 T cornstarch

• 1/2 cup peanuts (optional)

• 12 oz green beans

• Salt & pepper, to taste

Directions:

1. Make 2 cups of rice. I made it in my Instant Pot, which uses 1:1 ratio of rice to water.

2. Cut your chicken into bite sized cubes and cook with onion and 1 tsp garlic.

3. In a small bowl, combine cornstarch and 1 T water to create slurry.

4. Once chicken is nearly cooked, add soy sauce, sesame oil, vinegar, 1tsp garlic, 1tsp ginger and remaining 1/2 cup of water.

5. Mix and let simmer for 2-3 minutes then add corn starch slurry. Continue cooking until desired sauce thickness then add peanuts.

6. Steam green beans and add to a bowl with remaining garlic, ginger, vinegar (opt) and salt & pepper.

7. Plate or pack into tupperware, garnish with crushed peanuts and enjoy!

Servings: 4

Ingredients:

• 1 onion

• 1-2 tsp minced garlic

• ½ lb sausage

• 2 T Kroger’s spaghetti sauce seasoning mix (or equivalent)

• 2 1/2 c chicken broth

• 24 oz pasta sauce

• 8-10 lasagna noodles

• 1 1/2 c shredded mozzarella

• Parmesan (opt)

• Cottage cheese or ricotta (opt)

• Salt & pepper to taste

Directions:

First, I added onions, garlic and sausage into my Instant Pot and cooked it with the sautee feature until the meat was brown. I then added Kroger’s spaghetti sauce mix, chicken broth, pasta sauce and the lasagna noodles broken into 2 inch pieces and let it all pressure cook for 4 minutes. Don’t forget to keep the pressure valve on the "sealing" mode! Once it was finished cooking, I mixed in half of the mozzarella and topped the individual portions with the rest of the mozzarella and the parmesan. Serve as-is or put it on top of cottage cheese or ricotta. Enjoy!

Servings: 4

Ingredients:

• 1 T oil (optional)

• 2-3 lb chuck roast

• 1/2 a medium yellow onion, diced

• 2 cups baby carrots

• 3 russet potatoes, cubed into once to two inch pieces

• 3 cups of beef broth (or chicken)

• 1 tsp paprika

• 1 tsp celery seed

• 2 tsp salt

• 1/2 tsp black pepper

• 2 T cornstarch (optional)

Directions:

1. Combine spices and rub on both sides of  the roast

2. Optional: sear the roast in a pan until golden brown with oil

3. Transfer roast to slow cooker. Add onions, carrots, potatoes and broth. Leave on low for 8 hours or high for 4

4. Once cooked, remove meat to shred then serve with your favorite vegetables

Optional Gravy:

• Mix 2 T cornstarch with 2 T water in a small bowl and add to the slow cooker a half hour before it is finished cooking

Ingredients:

• 8 hotdogs

• 8 hotdog buns

• 8 slices of bacon

Toppings:

• 1 yellow onion, diced

• 1 tomato, diced

• 1 can pinto beans; do not drain

• Mayonnaise

• Mustard

Directions:

1. Wrap your hot dogs with one slice of bacon each (it is more difficult to do this with thick cut bacon). Place bacon wrapped hotdogs on the grill/pan with the ends of the bacon facing down. Rotate occasionally until bacon is crispy then set aside

2. Add diced onion to pan and cook for 10-15 minutes, or until caramelized. Reheat pinto beans on the stove or in the microwave at this time. Remove onions from heat then toast the hot dog buns

3. Build your hotdog! I put the mayonnaise on first, followed by the bacon wrapped hotdog, diced tomatoes, grilled onions, pinto beans (serve with slotted spoon) and mustard

Ingredients:

• I used my homemade pizza dough recipe but store-bought works just as well

• 1 cup grated mozzarella cheese

• 1/2 cup fiesta blend shredded cheese

• 1 russet potato, diced

• 2-3 slices of cooked bacon

• Sliced chives or parsley, to garnish

For the Sauce:

• 2 T butter

• 1 T flour

• 1 tsp minced garlic

• 1/2 cup sour cream

• 1/2 cup cream cheese

• 1 cup heavy cream

• 2-3 T Ranch seasoning

• Salt and pepper, to taste

Directions:

1. Preheat oven to 425 degrees Fahrenheit

2. Melt butter then whisk in flour. Then add garlic, sour cream and cream cheese. Add heavy cream once everything else is combined then season to taste with Ranch seasoning, salt and pepper

3. Partially cook potato in microwave (whole; be sure to poke holes to release steam. Microwave for 2-3 minutes each side) or boiling water (diced). Optional: After partially cooking, sear in a pan with oil and some of your favorite spices (I use  Italian seasoning, ranch seasoning and paprika) until golden brown. Set aside

4. Put pizza dough on a greased cookie tray. Add desired amount of sauce, followed by mozzarella, potatoes, crumbled bacon, fiesta blend cheese and chives/parsley. Cook in oven for 15-20 minutes or until crust is golden brown

5. Once out of the oven, top  with more chives and/or parsley. Let cool partially before slicing

Ingredients:

• 3-4 cups Spanish rice

• 1 yellow onion, sliced

• 1 green bell pepper, sliced

• 1  lb flank or skirt steak

• 1 can corn, drained + rinsed

• 1 can black beans, drained + rinsed

• 1 cup fiesta blend cheese

• 1 lime

• 1/2 packet fajita seasoning

• Salt + pepper, to taste

Steak Marinade:

• 1/4 cup oil

• 1/4 cup orange juice

• Other 1/2 of fajita seasoning

• Juice of half of one lime

• 2-3 tsp minced garlic

• 2 tsp cumin

• 1/4 cup cilantro, chopped (optional)

Other Toppings:

• Sour cream

• Salsa

• Cilantro

Directions:

1. Make marinade and add steak. Let marinade for 2-8 hours (any time longer will change the texture of the meat)

2. Cook 3-4 cups of Spanish style rice (recipe coming soon). While that's cooking, oil pan and sautee sliced onion and pepper with the other half of the fajita packet and half of one lime. Set vegetables to the side

3. Dry off meat with paper towels and season with course salt and black pepper. In the same pan or on a grill, cook your marinated steak to your desired internal temperature. Set aside

4. Layer your Spanish rice, fajita vegetables, steak, corn, beans and cheese into your meal prep containers. Garnish with a quarter of a lime per container. Let food cool completely before putting on lid and storing in fridge

5. When eating, top it with sour cream, salsa, cilantro or any of your other favorites

Servings: 4

Ingredients:

• 1 box of pasta (I used farfalle)

• 3 T butter

• 1 cup heavy cream

• 1 tsp minced garlic

• 1 1/2 cup parmesan cheese

• A dash of nutmeg

• 1/2 cup of reserved pasta water

• 2 cups frozen peas (optional)

• 1 tsp black pepper (optional)

Directions:

1. Cook pasta. Before draining, reserve 1/2 cup of pasta water

2. In the same pot, melt 2 T of butter then add heavy cream, parmesan, garlic, nutmeg and pepper. Cook on medium and mix until parmesan is blended into sauce

3. Return pasta to pot and mix into the sauce with remaining butter

4. Mix peas and pasta water into the pot until heated through

5. Serve immediately or divide into meal prep containers. Remember to let food cool completely before sealing lid on container

Ingredients:

• 2 large chicken breasts

• 2 T butter

• 1/4 yellow onion, diced

• 2 tsp garlic, minced

• 1/2 tsp red pepper flakes (optional)

• 1/2 c sun dried tomatoes + oil

• 1 1/2 c orzo

• 1/2 + 3 cups chicken broth

• 2 tsp Dijon mustard (optional)

• 1 cup heavy cream

• 3 cup spinach

• 1/2 cup parmesan

• 1/4 cup fresh basil (optional)

• 2 tsp lemon juice

Directions:

1. Slice chicken lengthwise so they’re thinner. Season with salt & pepper and sear in a skillet with the sun dried tomato oil. Cook 1-2 minutes on each side then remove and set aside

2. Add butter, onions, garlic & red pepper flakes to pan. Cook until onions are soft then add sun dried tomatoes & orzo. Toast for 1-2 minutes, stirring frequently

3. Deglaze pan with 1/2 cup of chicken broth & be sure to scrape off all the browned bits on the pan

4. Stir in mustard and remaining chicken broth. Bring to a boil then reduce heat to a simmer

5. Return chicken to the pan. Cover and simmer for 10-15 minutes, stirring occasionally, until most of the liquid has been absorbed

6. Remove chicken and slice if you want to top the orzo with it or dice and add back to pan

7. Stir in heavy cream, parmesan, spinach, basil & lemon juice. Salt and pepper to taste

Ingredients:

• 2 cans chickpeas

• 2-3 cloves garlic, minced

• 1 T oil

• 1 T sesame oil

• 1/3 c tamari or soy sauce

• 2-3 T maple syrup or honey

• 2 tsp rice vinegar

• 1/2 tsp ground ginger (or 2 tsp fresh)

• 1 T cornstarch

• 4 T broth or water (divided)

Directions:

1. Drain and rinse chickpeas. Set aside

2. Add minced garlic to pan with oil. Sauté for 30 seconds or until garlic is fragrant

3. In a small bowl, combine cornstarch and 2 T of broth and mix until no clumps remain. Set aside

4. Add soy sauce, toasted sesame oil, honey, rice vinegar, ginger and remaining broth

5. Add cornstarch mixture and whisk

6. When bubbles start to form, add chickpeas and stir until coated

7. Cook on low heat until the sauce becomes thick, about 5 minutes, stirring occasionally

8. Remove from heat and let sit to allow chickpeas to absorb more flavor

9. Serve with vegetables ( I used sautéed green beans but mushrooms and broccoli work too) and rice or quinoa. Enjoy!

Servings: 4

Ingredients:

• 1 small round pumpkin

• 2 T olive oil

• 2 lbs lean ground beef

• 1 onion, diced

• 16 oz mushrooms, diced

• 1 T garlic, minced

• 1/4 c soy sauce

• 3 T brown sugar

• 3 c cooked rice

• 1 can cream of chicken

• 2 cans cream of mushroom

• 1 can water chestnuts (optional)

Directions:

1. Wash the outside of the pumpkin. Cut off top of pumpkin and remove seeds and pulp

2. Heat oil in a large skillet. Add onion and cook until transparent then add garlic.

3. When the garlic is fragrant, add ground beef. Once the beef is nearly cooked through, drain excess grease then add mushrooms and water chestnuts

4. Once mushrooms are reduced in size, add soy sauce and brown sugar and mix until combined

5. Take off of heat and mix in cream of soup cans and rice

6. Fill hollowed out pumpkin with meat mixture and bake on a cookie sheet at 350 degrees for one hour or until pumpkin is cooked through (pumpkin should be soft)

7. To eat, scrape insides of pumpkin with meat mixture and serve in a bowl. Enjoy!

Ingredients:

• 1 lb ground beef

• 5 cups mashed potatoes (I used 9 servings instant mashed potatoes but you can use less)

• 12 oz frozen mixed vegetables

• 10.75 oz can tomato soup

• 1 packet beef stew seasoning mix

• 1-2 c cheddar cheese

• 1/2 cup water

Directions:

1. In a large pan, brown ground beef. Drain excess grease then mix in stew seasoning

2. Add tomato soup, frozen vegetables and water to the pan. Let simmer for 5 minutes, stirring occasionally

3. Evenly spread beef mixture into a greased 9x13 baking dish. Spread prepared mashed potatoes over the meat then sprinkle the top with cheese

4. Bake in a 400 degree oven for 30 minutes or until cheese starts to brown

Ingredients:

• 1 T olive oil

• 1 small onion

• 1 lb ground beef

• 1 packet taco seasoning

• 2/3 c water

• 2 oz cream cheese, cubed

• 2-3 T sour cream

• 1 c frozen corn kernels

• 30 jumbo pasta shells (you'll only need around 25, but I recommend cooking extra, because some of them will always tear)

• 1 jar salsa of  your choice

• 1 c taco sauce (or reserve 1 c salsa)

• 1 c shredded cheese (cheddar or fiesta blend)

• 1 mini bag Fritos or tortilla chips, crushed

Optional Toppings:

• Avocado

• Pickled red onion

• Green onions

• Cilantro

• Sour cream

• Jalapenos

Directions:

1. In a large skillet, sauté diced onion in olive oil until translucent. Add the beef and cook until no longer pink. Add taco seasoning and stir until combined. Allow spices to toast for about a minute then add  water and cook until mostly evaporated

2. Add sour cream and cream cheese a few cubes at a time until fully incorporated into beef. Add the corn kernels and mix until combined

3. Preheat oven to 350 F and remove beef mixture from the heat and allow to cool down enough to touch

4. While the beef is cooking, bring a pot of salted water to a boil, and cook the pasta shells a minute or two less than package instructions. Once done, drain and rinse under cold water to ensure they're cool enough to work with

5. In a 9x13 baking dish, spread the contents of the jar of salsa in a thin layer on the bottom

6. Fill each of the shells with 2-3 tablespoons of the beef mixture, placing the shells into the baking dish as you go

7. Once the pan is full, drizzle the taco sauce over the tops of the shells. Cover the tray with foil and bake for 30 minutes

8. Remove the dish from the oven and top the shells with the shredded cheese and crushed chips. Return the dish to the oven, uncovered, and cook for another 10 minutes, or until the cheese is melted

9. Serve with your choice of toppings

Ingredients:

• 1 small onion, diced

• 1 lb ground beef

• 1 T Worcestershire sauce

• 1 can green beans, drained

• 1 can cream of mushroom soup

• 1 c crispy fried onions

• 2 c shredded cheese (cheddar or fiesta blend)

• 28 oz bag frozen tater tots

• Salt and pepper, to taste

Directions:

1. Preheat oven to 375 degrees Fahrenheit

2. In a large skillet, cook onions until translucent then add ground beef until browned. Mix in Worcestershire sauce then add mixture to a greased 9x13 dish

3. Add green beans and cream of mushroom soup to the dish and mix until combined

4. Top the mixture with a layer of cheese followed by the crispy fried onions

5. Line the tater tots in rows on the top of the casserole. Put into the oven for 35-40 minutes or until the tater tots are cooked through and golden brown

Ingredients:

• 1 lb ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 oz packet taco seasoning

• 1 10 oz can Rotel

• 1 10.5 oz can cheddar cheese soup (or cream of soups)

• 8 oz sour cream

• 1 32 oz bag frozen shredded hashbrowns

• 2 cups shredded fiesta blend or sharp cheddar cheese, divided

Directions:

1. Cook ground beef with onion in a skillet until no pink remains. Add minced garlic and taco seasoning. Finish cooking meat according to taco seasoning packet directions

2. Spray crockpot with non-stick spray then add taco meat mixture, Rotel, cheddar cheese soup, sour cream and 1 cup of shredded cheese. Mix until combined. Add the hashbrowns and mix again until evenly coated. Top with the remaining cup of shredded cheese

3. Cook in crockpot on high for 2 hours or low for 4 hours