-2 to 3 lb chuck roast
-1/2 yellow onion
-1/2 cup beef broth
-1 tbsp apple cider vinegar
-2 bay leaves
-1 tbsp chili powder
-1/2 tbsp minced garlic
-1 tsp onion powder
-1 tsp cumin
-1 tsp paprika
-1 tsp pepper
-1/2 tbsp salt
-2 tbsp lime juice
-1 tsp oregano
Toppings: diced white onion, lime juice, cilantro, hot sauce

1. Chop roast into chunks. Put into crockpot. Add onion.
2. Season with all seasonings.
3. Add beef broth and apple cider vinegar.
4. Add bay leaves.
5. Cook on low 8 hrs.
6. Remove and shred.

-1 yellow onion, diced
-2 tbsp butter
-1 jalapeño, finely chopped
-3 chicken breasts, each cut in half
-5 cups chicken broth
-1/2 cup enchilada sauce
-1 tsp each cumin, chili powder, paprika, salt and pepper
-1/2 tsp dried oregano
-1 tbsp tomato paste
-15 oz can black beans, drained and rinsed
-15 oz can corn, drained and rinsed
-1 tsp minced garlic
-1 can rotel
-1/3 cup heavy cream
-1/2 cup sour cream
-1 cup shredded cheddar
Toppings: cilantro, tortilla strips, lime wedge, avocado, cheese

1. In a large pot over medium high, add butter and melt.
2. Add jalapeño, onion and garlic. Cook 3-4 min.
3. Add chicken broth and enchilada sauce.
4. Add chicken breasts.
5. Add all seasonings, tomato paste, corn, rotel and black beans.
6. Bring to a simmer. Cover and cook 30 min.
7. Uncover. Remove cooked chicken and shred. Add shredded chicken back to pot.
8. Stir in heavy cream, sour cream, and cheddar cheese.

-6 eggs, whisked
-3/4 pound breakfast sausage
-1/2 yellow onion, diced
-1 cup spinach, chopped
-1/2 tsp minced garlic
-your choice of shredded cheese (cheddar, monterey jack, etc.)
-shredded hash browns
-corn tortillas

1. In a large skillet, brown sausage until cooked.
2. In a separate skillet, scramble eggs. Once cooked, remove to large bowl.
3. Wipe out pan, add a drizzle of olive oil, add onion, spinach and minced garlic. Season with salt and pepper. Cook 3-4 min until softened and spinach is wilted. Add to eggs.
4. Add cooked sausage to bowl. Combine.
5. Cook shredded hash browns in whatever method you prefer. I did mine in a skillet with a tbsp of olive oil.
6. To each corn tortilla, add cheese, hashbrowns, and egg mixture. Tightly roll. Add to air fryer seam side down. Spray with cooking oil.
7. Cook 4-5 min at 400.

(meatballs)
-1 lb ground turkey
-1/4 cup panko breadcrumbs
-3 tbsp chopped cilantro
-1 egg
-1 tsp minced garlic
-1 tsp onion powder
-1/4 cup green onion, chopped
-1 tsp grated or minced ginger
-2 tsp soy sauce
(sauce)
-3 tbsp soy sauce
-1 tbsp honey
-1/4 cup hoisin
-2 tsp sriracha
-3 tbsp rice vinegar
-1 tsp grated or minced ginger
-1 tsp minced garlic

1. Heat oven to 450. Like baking sheet with parchment.
2. Mix meatball ingredients in large bowl. Form into meatballs. Bake 15-18 min depending on size.
3. Add all sauce ingredients to a small pot over medium low. Bring to a simmer. Once meatballs are cooked, toss meatballs in
   sauce.
4. Assemble bowls. Rice+meatballs+optional toppings (green onion, carrots, cucumber, edamame, ginger, sesame seeds,
   cilantro, and/or jalapeño/serrano).

-1.5 1b boneless sirloin steak, cut into cubes
(marinade)
-1 tbsp brown sugar
-1 tbsp olive oil
-2 tbsp worcestershire
-3 tbsp soy sauce
-1 tsp minced garlic
-salt and pepper
-2 tbsp parsley, chopped
-1 tsp onion powder
(garlic butter)
-1/2 stick (4 tbsp) butter, melted
-2 tsp minced garlic
-2 tbsp parsley, chopped

1. Place cubed steak into bowl. Add marinade ingredients and marinate 30 min to 1 hr.
2. Heat pan over medium high. Add a drizzle of olive oil.
3. Add marinated steak bites, do not over crowd pan. Work in batches if necessary.
4. Cook 3-4 min. Add half of garlic butter mix.
5. Flip steak bites and add remaining garlic butter mix. Cook 2-3 min or until done to your liking.

-1/2 lb ground beef
-1/2 lb italian sausage
-1/2 yellow onion, diced
-1 tbsp minced garlic
-1/2 cup water
-28 oz can crushed tomatoes
-2 6 oz can tomato paste
-15 oz tomato sauce
-1 tbsp sugar
-1 tbsp italian seasoning
-1 tsp basil
-4 tbsp chopped parsley, split in two (half for ricotta mix half for sauce)
-lg container ricotta
-2 eggs
-oven ready lasagna noodles
-1 1/2 cups mozzarella
-1/2 cup parmesan

1. Preheat oven to 375.
2. In a large pot over medium heat, brown italian sausage and ground beef. Add yellow onion and garlic. Cook 3 to 4 minutes.
3. Stir in water, tomato paste, crushed tomatoes, tomato sauce, italian seasoning, basil, sugar, 2 tbsp parsley and a sprinkle of salt and pepper.
4. Simmer 30 min to 1 hr.
5. Mix ricotta, eggs, and remaining parsley in a bowl. Season with salt and pepper.
6. Time to layer! In a 9 x 13 pan, start with a layer of sauce, followed by a layer of noodles, then a layer of ricotta mixture, and a sprinkle of mozzarella.
7. Repeat, sauce, noodles, ricotta, mozzarella.
8. Add a third layer of sauce and noodles. Finish with remaining sauce, then mozzarella and parmesan.
9. Cover with foil and bake 30 minutes. Remove foil and bake additional 30 minutes.