-4 tbsp butter
-4 to 5 cloves garlic, chopped
-32 oz vegetable broth
-1.5 cups ditalini
-juice and zest of one lemon
-1 tsp turmeric
-salt and pepper
-1/2 cup parmesan plus more for serving
-optional: parsley or red pepper flakes for serving

1. Melt butter in a large pot or dutch oven over medium high. Melt butter. Add garlic. Cook 2-3 min.
2. Add some salt and pepper. Pour in broth. Add pasta.
3. Add lemon juice and zest. Add turmeric.
4. Bring to a boil. Cook 8-10 min until pasta is cooked al dente.
5. Stir in parmesan.

-2.5 cups shredded or chopped chicken
-1.5 cups frozen peas and carrots
-10 oz cooked egg noodles
-1 cup milk
-2 tbsp melted butter
-1 tsp onion powder
-1 tsp garlic powder
-1/2 cup panko
-1 cup cheese of your choice
-2 10.5 oz cans cream of chicken soup
optional: french fried onions for topping

1. Cook noodles according to package and drain. Heat oven to 400.
2. In a large bowl, combine cooked chicken, cooked noodles, frozen vegetables, milk, cream of chicken soup, cheese, garlic
   powder, and onion powder. Season with some salt and pepper.
3. In a small bowl, combine melted butter and panko.
4. Pour chicken mixture into a casserole dish. Top with buttered panko.
5. Bake 20 min. Optional, top with additional french fried onions.

-1 lb italian sausage
-1 tbsp minced garlic
-1 small yellow onion, diced
-1 cup celery, diced
-1 tsp each sage, oregano, thyme and basil (all dried)
-1 tsp sugar
-28 oz can crushed tomatoes
-28 oz can diced tomatoes
-2 cups vegetable or chicken stock
-3 cups spinach
-9 oz cheese tortellini
-3/4 cup heavy cream
parmesan, basil and red pepper flakes for topping

1. In a large pot, brown italian sausage. Remove sausage from pot and set aside. Put pot back on stove over medium high heat. Add a drizzle of olive oil.
2. Add onions, minced garlic, celery, and a pinch of salt and pepper. Combine and cook for 4-5 minutes or until vegetables have softened.
3. Add in crushed tomatoes, diced tomatoes and vegetable stock. Bring to a simmer.
4. Add seasonings and sugar.
5. Add cooked sausage back to pot.
6. Stir in heavy cream.
7. Add tortellini and cook 5 min.
8. Add spinach and cook additional 5 min.

-1/2 sweet onion, diced
-1 tbsp minced garlic
-2 jalapeños, seeded and diced
-4 cups frozen corn
-1/4 cup butter
-1/2 cup milk
-1/4 cup heavy cream
-1/2 cup shredded cheddar

1. In an oven safe skillet over medium high heat, melt butter.
2. Add garlic and onion. Cook 2-3 min. Add jalapeño. Cook additional 2-3 min.
3. Add corn. Cook 5-6 min.
4. Stir in heavy cream and milk. Cook 4-5 min or until it starts to thicken.
5. Top with cheddar cheese. Place in oven on broil (high) 2-3 min.

-2.5 lbs gold potatoes
-2 tbsp apple cider vinegar
-1/2 red onion, diced
-2 celery stalks, diced
-4 hard or soft boiled eggs
-1/2 cup mayo
-1 tsp garlic powder
-1/2 cup sour cream
-2 tbsp mustard
-1 tbsp chopped fresh dill
-1 tsp paprika
-2 tbsp lemon juice
-chopped chives

1. Place potatoes in a large pot and cover with salted water. Bring to a boil over medium high heat. Lower heat to simmer and cook 15-20 min or until potatoes are fork tender.
2. Place potatoes in an ice bath. Once cooled, peel skin off. Dice. Place in a large bowl.
3. Add all other ingredients. Toss to combine.

-1 lb ground beef
-8 oz cheese tortellini
-1/2 cup corn
-15 oz can black beans, rinsed and drained
-1/2 yellow onion, diced
-1 tsp minced garlic
-1 pkt taco seasoning
-1/2 cup water
-10 oz can red enchilada sauce
-1 cup cheese of your choice
-1 can of rotel
-optional: cilantro, jalapeños, chopped green onion, tortilla strips

1. Cook tortellini according to packaging. Drain and set aside.
2. In a large, oven safe skillet, add a drizzle of olive oil over medium high heat.
3. Add garlic and onion. Cook 2-3 min.
4. Add ground beef. Cook until browned
5. Add taco seasoning and water. Combine.
6. Add black beans and corn. Combine.
7. Add enchilada sauce and rotel. Combine.
8. Stir in cooked tortellini. Top with cheese.
9. Broil in oven 2-3 min until cheese is bubbling.
10. Serve with your choice of toppings.