Ingredients

• 2 lbs ground beef
• 1 egg
• ½ cup breadcrumbs
• 1 small onion, chopped
• 2 tbsp Worcestershire sauce or ¼ cup ketchup
• 1 tbsp garlic paste or minced garlic
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ cup ketchup
• ½ cup BBQ sauce
• 2 tbsp yellow mustard

Instructions

1. Preheat oven to 400°F. Mix beef, egg, breadcrumbs, onion, Worcestershire/ketchup, garlic, and seasonings in a bowl.
2. Form into 8 patties and place on a wire rack over a baking sheet.
3. Mix ketchup, BBQ sauce, and mustard. Brush over patties.
4. Bake for 30 minutes. Serve on sandwich buns or toast.

Ingredients

• 1 cup shredded iceberg lettuce
• ½ cup chopped radicchio
• 1 tomato, diced
• ¼ red onion, thinly sliced
• ¼ cup jarred hot peppers, chopped
• 4 slices salami
• 4 slices mortadella
• 4 slices prosciutto
• 4 slices provolone cheese
• 2 tbsp mayonnaise
• 1 tbsp red wine vinegar
• 1 tsp Italian seasoning
• ½ cup crushed salt and vinegar chips
• 1 hoagie roll or sub bun

Instructions

1. Layer lettuce, radicchio, tomato, onion, peppers, meats, and cheese on a cutting board.
2. Chop everything together until finely chopped and well-mixed.
3. Add mayo, vinegar, and seasoning. Continue chopping to combine.
4. Fold in crushed salt and vinegar chips.
5. Stuff mixture into hoagie roll. Serve immediately.

Ingredients

• 12 oz rotini pasta
• 1 cup chopped dill pickles
• ½ cup shredded cheddar cheese
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tbsp pickle juice
• 6 slices bacon, cooked and crumbled
• ½ tsp garlic powder
• Salt and pepper, to taste

Instructions

1. Cook pasta according to package directions. Rinse under cold water and drain.
2. In a large bowl, mix mayo, sour cream, pickle juice, garlic powder, salt, and pepper.
3. Add cooked pasta, pickles, cheese, and bacon. Mix well.
4. Chill before serving. Great for BBQs and potlucks.

Ingredients

• 2 cups warm milk
• 1 tbsp sugar
• 1½ tbsp yeast
• ¼ cup honey
• 1 egg
• ¼ cup melted butter
• 2 tsp salt
• 6 cups all-purpose flour
• Extra butter (for brushing)

Instructions

1. Whisk milk, sugar, and yeast. Let sit 5–10 minutes.
2. Add honey, egg, butter, salt, and flour. Knead for 5 minutes.
3. Let rise 1–1½ hours until doubled. Divide and shape into loaves.
4. Place in greased pans. Let rise 30 minutes.
5. Bake at 350°F for 25 minutes. Brush with butter and cool.

Ingredients

• Good quality canned tuna
• Lemon juice
• Vinegar
• Mayonnaise mixed with wasabi
• Red onions, dill pickles (chopped)
• Crispy jalapeño chips
• Chopped apple
• Agave syrup
• Corn
• Frozen green peas

Instructions

1. Mix tuna with lemon, vinegar, and wasabi mayo.
2. Stir in chopped onions, pickles, jalapeño chips, apple, corn, peas, and a touch of agave.
3. Chill before serving. Enjoy in wraps or on toast.

Ingredients

• 1 pack instant ramen (seasoning packet reserved)
• Bell pepper, jalapeños (chopped)
• Sausage (skewered and pan-fried)
• 2 eggs (beaten)
• American cheese
• Sweet peppers, green onions (toppings)

Instructions

1. Cook and drain ramen, season with packet.
2. Heat pan, pour in eggs, then add noodles.
3. Layer cheese, sausage, veggies. Fold and serve hot.

Ingredients

• Ground beef patties
• Seasonings (of choice)
• Diced onion
• Pepper Jack cheese
• Peppers
• Shredded cheese
• Wraps
• Lettuce, tomato, burger sauce

Instructions

1. Season and cook beef with onion, peppers, and cheese.
2. Load onto wrap with lettuce, tomato, sauce. Roll and serve.

Ingredients

• Frozen corn (2 bags)
• Butter
• Red bell pepper, jalapeños, red onion (diced)
• Lime juice
• Sour cream
• Seasonings: salt, pepper, garlic powder, paprika, chili powder, cayenne
• Queso fresco or Cotija cheese
• Avocados (for guacamole)
• Romaine or iceberg lettuce
• Chicken breasts (4), sliced and marinated
• Chipotle in adobo, olive oil, lime juice, spices, honey

Instructions

1. Make corn salsa with sautéed corn, diced veggies, lime, sour cream, seasonings, and cheese. Chill overnight.
2. Make guacamole and store with water seal to prevent browning.
3. Chop lettuce and store.
4. Marinate chicken with all listed ingredients. Store overnight.
5. Next day: cook rice, grill chicken, and assemble bowls.

Ingredients

• Hoagie rolls
• Pizza or pasta sauce
• Pepperoni
• String cheese (sliced)
• Frozen meatballs (defrosted)
• Melted butter (½ stick)
• Garlic powder
• Italian seasoning
• Shredded mozzarella

Instructions

1. Hollow out hoagie rolls. Add sauce, 4 pepperoni slices, string cheese, and meatballs.
2. Top with more sauce, shredded mozzarella, and Italian seasoning.
3. Brush garlic butter on top and bake at 350°F for 20 minutes.

Ingredients

• Andouille sausage (sliced)
• Ramen noodles (with seasoning packets)
• Butter (½ stick)
• Garlic (1 tbsp)
• Spices (to taste)
• Eggs (boiled)
• Water

Instructions

1. Boil eggs for 10 minutes, then chill in ice bath.
2. Cook sausage slices until browned.
3. In a pan, melt butter with garlic and spices. Add seasoning packets and water to dilute.
4. Boil ramen noodles, reserve some noodle water, and add to sauce.
5. Serve noodles with sausage, halved eggs, and sauce poured over top.

Ingredients

• Frozen garlic bread
• Provolone cheese (sliced)
• Deli roast beef (1 lb)
• Au jus seasoning packet
• Water (3 cups)
• Dried parsley (optional, for garnish)

Instructions

1. Bake garlic bread at 400°F for 10 minutes.
2. Simmer au jus mix with water. Once bubbling, remove from heat and add roast beef to warm.
3. Top each garlic bread piece with half a slice of provolone, 3 slices of roast beef, and another half slice of cheese.
4. Return to oven until cheese is melted.
5. Garnish with parsley and serve with au jus for dipping.

Ingredients

• 8–10 onions (yellow/red, sliced)
• 3 tbsp butter
• Kosher salt
• White wine (e.g., Gewürztraminer or Chardonnay)
• 10 oz beef consommé
• 10 oz vegetable or chicken broth
• 10 oz apple cider
• Bouquet garni (thyme, parsley, bay leaf)
• Bread slices (toasted)
• Fontina, mozzarella, or Parmesan cheese
• Lemon juice (optional)
• Cognac (optional)

Instructions

1. Caramelize onions with butter and salt in a skillet over low heat for 45–60 minutes.
2. Deglaze with white wine and reduce.
3. Add consommé, broth, cider, and herbs. Simmer 20 minutes.
4. Add cognac or lemon juice to finish. Remove herbs.
5. Ladle soup into ovenproof crocks, top with toasted bread and cheese.
6. Broil until cheese is melted and bubbly.

Ingredients

• 3 eggs
• Chicken or bone broth
• Soy sauce
• Garlic powder
• White pepper
• Chicken bouillon
• Turmeric (optional)
• Cornstarch + water (slurry)
• Sesame oil
• Green onions (for garnish)

Instructions

1. Heat broth in a pot. Add soy sauce, garlic powder, turmeric, white pepper, and bouillon.
2. Bring to a boil, then stir in cornstarch slurry to slightly thicken.
3. Turn heat to low. Slowly pour in beaten eggs while stirring to create ribbons.
4. Once eggs are set, remove from heat and stir in sesame oil.
5. Garnish with green onions and serve.

Ingredients

• Chicken breast (cooked and chopped)
• Crispy bacon (chopped)
• Pasta (cooked and cooled)
• Green bell pepper (chopped)
• Red onion (chopped)
• Fresh parsley
• Ranch dressing (homemade or store-bought)

Instructions

1. Combine all ingredients in a large bowl.
2. Toss with ranch dressing to coat evenly.
3. Chill before serving.

Ingredients

Major Ingredients

• 1 lb shrimp, peeled, deveined, and chopped
• Juice of 2 limes
• Juice of 1 lemon
• 2 Roma tomatoes, diced
• ½–1 cucumber, diced
• 3 jalapeños, finely chopped
• ½ red onion, finely diced
• ¼ cup fresh cilantro, chopped (or parsley)

Minor Ingredients

• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Black pepper (to taste)
• Salt (to taste)

Instructions

1. Chop shrimp and submerge in lime and lemon juice. Refrigerate for 1½ hours until opaque.
2. Dice and mix vegetables in a bowl.
3. Drain shrimp (optional) and add to vegetables.
4. Drizzle with olive oil and season with garlic powder, salt, and pepper.
5. Mix well and chill or serve immediately with chips or tostadas.

Notes

Be sure to use safe shrimp and fresh citrus. Season to your preference. Parsley can be used if cilantro isn’t your thing.

Ingredients

Major Ingredients

• 2 chicken breasts, halved
• 16 oz gnocchi
• 3 carrots, diced
• 3 celery stalks, diced
• ½ onion, diced (optional)
• 1–2 cups fresh spinach
• 3 cups chicken broth
• 2 cups milk
• 2 cups heavy whipping cream

Minor Ingredients

• 1 tablespoon oil (plus extra for seasoning)
• 4 garlic cloves, minced
• ¼ cup all-purpose flour
• 4 tablespoons butter
• Garlic and herb seasoning (to taste)
• Thyme (to taste)
• Italian seasoning (to taste)
• Salt and pepper (to taste)

Instructions

1. Season chicken with oil, garlic and herb seasoning, and thyme.
2. Sear in pot over medium-high heat, 4–5 mins per side. Set aside.
3. In same pot, melt butter. Add celery, carrots, and onion. Cook 6 mins.
4. Add garlic, cook 1–2 mins. Stir in flour and cook 2–3 mins.
5. Add broth, milk, and cream. Stir and simmer.
6. Season soup base. Shred chicken and return to pot.
7. Stir in spinach and bring to a boil.
8. Add gnocchi, cook 2–3 mins until tender.
9. Serve hot.

Notes

Can reduce cream for a lighter version. Seasonings may be adjusted to taste.

Ingredients

Major Ingredients

• Thinly sliced chicken (about 1–1.5 lbs)
• Provolone cheese slices (2 per sandwich)
• Bread loaves or sub rolls
• Shredded lettuce (1 bag, 8 oz)
• Tomato (sliced)

Minor Ingredients

• Butter (2 tablespoons)
• Salt and pepper (to taste)
• Garlic powder (to taste)
• Onion powder (to taste)
• Italian seasoning (to taste)
• Mayonnaise (½ cup)
• Red wine vinegar (2 tablespoons)
• Pepperoncini (⅓ cup, sliced)
• Parmesan cheese (⅓ cup + extra for topping)
• Red onion (½, thinly sliced)

Instructions

1. Preheat a skillet over medium heat. Add butter and melt.
2. Add sliced chicken and season with spices. Cook thoroughly.
3. In a bowl, whisk mayo and red wine vinegar with spices to make dressing.
4. Add pepperoncini, Parmesan, red onion, and lettuce to the dressing. Mix well.
5. Preheat oven to 400°F.
6. Slice bread and lay on baking sheet. Add chicken and provolone.
7. Bake for 2–3 minutes until cheese melts.
8. Top with tomato slices, grinder salad, and Parmesan. Serve.

Notes

Seasoning amounts were estimated. Bread and salad mix-ins can be adjusted to taste.