Ingredients

• 4 chicken breasts (or thighs), 2 tbsp olive oil, 1 onion (sliced), 2 bell peppers (sliced)
• 2 cloves garlic, 1/2 cup chicken broth, 1 tsp Italian seasoning, salt and pepper

Instructions

1. Season chicken with salt and pepper. Heat oil in a large skillet; brown chicken 5–6 min per side. Remove.
2. Add onion and peppers; sauté 5 min. Add garlic, stir 1 min. Pour in broth and Italian seasoning. Return chicken; cover and simmer 10–12 min until chicken is 165°F (74°C). Serve with pan sauce.

Ingredients

• 1.5 lb ground beef (browned), 1 onion (diced), 2 cans kidney beans (rinsed), 1 can diced tomatoes
• 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1 cup beef broth, salt and pepper

Instructions

1. Brown beef in a skillet; drain. Add to slow cooker with onion, beans, tomatoes, chili powder, cumin, garlic powder, broth. Stir. Season.
2. Cover and cook on Low 4–6 hours (or High 2–3 hours). Serve with cheese, sour cream, or crackers.

Ingredients

• 2 cups cooked shredded chicken, 2 cups shredded cheddar or Mexican blend, 8 flour tortillas
• 1 tbsp oil or butter, optional: black beans, corn, diced bell pepper

Instructions

1. Heat a large skillet over medium. For each quesadilla: place one tortilla in pan, top half with chicken, cheese, and optional fillings. Fold in half.
2. Cook 2–3 min per side until golden and cheese melts. Slice and serve with salsa or sour cream.

Ingredients

• 1 lb spaghetti, 1 lb shrimp (peeled), 4 tbsp butter, 4 cloves garlic (minced)
• 1/4 cup parsley (chopped), 1/2 lemon (juice), salt and pepper, optional: red pepper flakes

Instructions

1. Cook pasta per package; reserve 1/2 cup pasta water, drain.
2. In a large skillet, melt butter. Add garlic; cook 1 min. Add shrimp; cook 2 min per side until pink. Add lemon juice, parsley, salt, pepper. Toss with pasta and a little pasta water. Serve.

Ingredients

• 3 cups cooked rice (day-old preferred), 3 eggs, 2 tbsp vegetable oil, 2 tbsp soy sauce
• 1 cup frozen peas (thawed), 2 green onions (sliced), 1 tsp sesame oil (optional)

Instructions

1. Heat 1 tbsp oil in a wok or large skillet. Scramble eggs; remove. Add remaining oil; stir-fry rice 2–3 min. Add peas and green onion; stir 1 min.
2. Add soy sauce and sesame oil. Return eggs; toss. Serve hot.

Ingredients

• 4 eggs, 2 tbsp milk, salt and pepper, 1 tbsp butter
• 1/2 cup shredded cheddar, 1/4 cup diced bell pepper, 2 tbsp diced onion, optional: spinach, mushrooms

Instructions

1. Whisk eggs, milk, salt, pepper. Melt butter in nonstick skillet over medium. Pour in eggs; let set 1 min. Gently push edges toward center; tilt pan so uncooked egg flows to edges.
2. When nearly set, scatter cheese and veggies on one half. Fold in half; cook 1 min. Slide onto plate. Repeat for second omelette if needed.