1. Preheat oven to 350 degrees. Cook spaghetti noodles according to package. Drain.

2. Meanwhile in a skillet, brown the ground beef, breaking up until no longer pink. Drain.

3. In the skillet with ground beef add the tomato sauce, salt, pepper and garlic powder. Reduce heat to simmer for 20 minutes, stirring occasionally.

4. In a bowl, mix together the softened cream cheese, sour cream, chopped green onions, and minced onion. Stir until well mixed.

5. In a greased 9×13 baking dish, layer the spaghetti noodles, cream cheese mixture, meat mixture and top with shredded cheese.

6. Bake for 30 minutes.

7. Enjoy to your heart [and stomachs] desire!

1. If using real rice, start this first as it takes the longest. We use a rice cooker – super easy! (takes around 20 minutes to cook)

2. Chop up the meat (if needed) into 1/2 inch pieces. Add seasonings in a bowl with the meat and mix together.

3. In a dutch oven or large pan, add 2 Tablespoons of olive oil to pan and cook the meat on medium-high until thoroughly cooked (usually approx. 10 minutes)

4. While the meat is cooking, chop up your onion and cilantro.

5. If using Cauliflower rice, add remaining olive oil to a nonstick pan or skillet and cook on medium for 5-10 minutes.

6. If using black beans, strain and cook in a separate pan.

7. Add all of the guacamole ingredients together in a separate bowl and mix together. (I like to use a fork to smash and mix the avocado for a smooth texture!)

8. For a fun buffet style flare, throw your onion, cilantro, sour cream, salsa, and guac in cute ramekins!

9. Add your rice base, throw on the meat, and add whatever toppings you desire! IMPORTANT: Add a gracious amount of this Chipotle hot sauce. Even if you’re not a hot sauce fan, trust me this makes the whole thing! ENJOY.

1. Preheat oven to 350. Spray a 9×13 baking dish, set aside.

2. Make sauce by mixing together all ingredients except for potatoes.

3. Peel, clean and slice potatoes to approximately 1/4 inch or thinner.

4. Place half of sliced potatoes in prepared dish. Top with half of the sauce mixture. Repeat.

5. Cover with foil and bake for 1.5 hours.

6. Remove foil and bake an additional 30-45 minutes, until bubbly and slightly browned on top.

1. Preheat oven to 400

2. Place block of Feta cheese in middle of 9×13 pan; arrange small tomatoes around cheese and drizzle with olive oil, salt and pepper, and Italian seasoning

3. Sear chicken thighs in an oven safe skillet.  Season with olive oil, salt, and pepper

4. Place the skillet with chicken in oven

5. Place the 9×13 pan of cheese and tomatoes in the oven

6. Bake both for 35 minutes

7. Start a pot of salted water to boil for penne pasta; cook according to box

8. Scatter the broccoli florets on separate sheet pan and drizzle with olive oil and salt

9. Place broccoli in the oven with other items for the last 20 minutes of baking

10. Remove the chicken from pan and let rest

11. Remove the broccoli from the oven and let rest

12. Take a potato masher and mash the tomatoes and feta until a creamy consistency

13. Plate pasta, feta sauce, and chicken thigh on top; broccoli on the side

1. Shred or cube precooked Chicken

2. Sauté Onions and Garlic until fragrant, if desired.

3. Add all ingredients to large crock pot.
   Note: For a more soup like consistency, use 2 cups of Chicken Broth. For a thicker chili use 1 1/2 cups.

4. Cook on high for 2 1/2 hours or low for 5 hours. Garnish with Cheddar Jack Cheese, Sour Cream and Green Onions if desired.
   Note: Can cook on low setting for longer than 5 hours if required by your schedule.

1. Cook rice according to package in your Always Pan and store in the refrigerator until needed.

2. Add the sesame oil and vegetable oil to the Always Pan on medium heat. Add in the diced chicken and cook for 3-5 minutes until cooked through, stirring occasionally. Set aside.

3. Add in 1/2 Tbsp of butter to Always Pan and over medium heat until melted. Add in the whisked eggs and cook until scrambled. Set aside once done.

4. Add in additional 1 Tbsp of butter to Always Pan and heat until melted. Add in the carrots, peas, onion, garlic, and saute for 5 minutes until the onions and carrots are soft. Season generously with salt and pepper.

5. Increase your temperature to high and add in the remaining 1 1/2 Tbsp of butter and stir until melted. Add in your cooked white rice, green onions, eggs, chicken, and soy sauce. Stir and saute for 3-5 minutes until well blended. Remove from heat and add additional soy sauce for flavor if needed. Serve immediately and enjoy!

1. Heat olive oil in a large pan on medium to high heat.

2. Season the meat with a sprinkle of garlic powder and pepper then sear it in the pan until the outside is brown on both

3. Cut the potatoes in half and the carrots into ½ inch pieces and throw both into the crockpot.

4. Put your two packages of brown gravy mix into the crockpot.

5. Next, add in your water, beef broth, onion powder, garlic powder, and salt.

6. Stir and cook on high for approximately 4 hours. Then turn on low for another 2 hours or as long as you’d like. Enjoy!

1. Place Frozen Chicken, 12oz Beer, minced garlic and salt in a slow cooker.

2. Cover and cook on low heat for 8 hours.

3. After 8 hours; remove chicken from the slow cooker and shred [Chicken should shred easily].

4. Remove some of the liquid from the slow cooker.

5. Place shredded chicken back in slow cooker with remaining liquid

6. In a small pan, melt the butter over medium heat.

7. Once melted, add in flour and whisk for about 2 minutes [should have a paste consistency].

8. Slowly whisk in beer [½ cup] and milk.

9. Continue whisking until smooth and thickened.

10. Turn the heat to low and slowly stir in shredded cheese, a little at a time, until melted.

11. Add salt and pepper to taste! [I also sprinkle a little garlic powder]

12. Stir in chives.

13. If cheese is too thick, add in a little milk for a thinner consistency.

14. For some extra kick we add in diced fresh jalapeños!!

To Serve:

1. Warm pretzel buns in oven for a couple minutes at 350°, place shredded chicken on bottom bun, place cheese on top! Enjoy!

1. Prepare to boil water in a medium saucepan

2. While water is boiling, peel and dice large carrot 

3. Next, dice yellow onion

4. Combine carrot and onion into a small blender

5. Add cashews and alternative milk [optional: add nutritional yeast] to blender

6. Mix ingredients until creamy and smooth

7. Next squeeze fresh lemon juice into blender

8. Add olive oil, red pepper flakes, garlic salt, paprika, and red cayenne pepper

9. Mix until creamy and smooth ** For thicker consistency add more cashews

10. Apply to noodles

1. Place all ingredients into slow cooker and cook on low for 4-6 hours

2. Once fully cooked, shred the chicken by hand or with a mixer. Let sit and allow the chicken to soak up the excess juice.

3. Fill up your shells with the chicken and top off with all of your favorite taco fixings – lettuce, cheese, sour cream, pico de gallo, avocado, etc. Enjoy!

1. Preheat oven to 350°. Prepare Spaghetti, drain. Shred or dice Precooked Chicken Breasts.

2. Melt Butter, mix with Cream of Chicken Soup, Broth, Sour Cream, Cayenne, Parsley, Salt, Pepper, Italian Seasoning and Parmesan. Add chicken and cooked spaghetti.

3. If making full recipe – pour into 9×13 pan, top with Shredded Cheddar Cheese and Bread Crumbs, bake for 60 minutes or until bubbly.
   
   If dividing recipe – divide in half between two baking dishes. Top one pan with half amounts of Shredded Cheddar Cheese and Bread Crumbs, bake for 45 minutes or until bubbly. Freeze one half, marking with prep instructions [Top with Shredded Cheddar Cheese and Breadcrumbs. Bake at 350° for 60 minutes if frozen, 45 minutes if thawed.]

1. Cook noodles, drain and rinse, then leave to cool in refrigerator – I like to prep the noodles at lunch time so they are nice and chilled by dinner time!

2. Once noodles have cooled, add all veggies! You don't have to use the exact veggies – use anything that you like!

3. Add either 1 to 2 bottles on poppy seed dressing, depending on how saucy you want it to be!

4. Give it one final chill and you are ready to go!

5. Super great recipe to eat on its own or as a side throughout the week!

1. Brown the ground beef.

2. Add all ingredients to slow cooker and cook on low for 6 hours.

3. Garnish with Fritos, Sour Cream, Shredded Cheese, etc! Enjoy!