• 1 head lettuce (chopped)
• 2-3 large tomatoes(diced)
• 1 8oz. package shredded cheese
• 1 cup broccoli (chopped)
• 1 cup cauliflower(chopped)
• 1 cucumber (diced)

After chopping/dicing all the vegetables throw them all in a large bowl. Mix all the veggies well. Put your favorite dressing on your salad and eat healthy.

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• 3 pounds ground beef
• 1 small onion (chopped)
• salt and pepper to taste
• 2 cups ketchup
• 2 Tbsp. BBQ sauce
• 3 Tbsp. honey
• 3 tsp. Garlic powder
• 3/4 of a small can of diced tomatoes

Cook beef in large skillet with onion and salt and pepper. Once beef is throughly cooked and browned mix all other ingredients in. Spread on buns and enjoy.

2 cans Cream of Chicken Soup
2 packages frozen mixed vegetables (thawed)
2 cups chicken (cooked, cubed)
1 cup chicken broth combined with 2 tablespoons flour
2Â pie shells

Preheat oven to 400 degrees. Mix soup, veggies, chicken and broth mixture. Pour soup mixture into pie shell and cover with 2nd pie shell. Bake for 30-35 minutes or until crust is golden.

• 1 package egg noodles
• 2Â cans tuna (drained)
• 2Â cans cream of chicken soup
• 1 can sweet peas (drained)
• 1 8oz bag shredded cheese

Preheat oven to 350 degrees. Boil egg noodles as directed on package and drain. To noodles add tuna, soup, and peas; mix. Pour into casserole dish and cover with shredded cheese. Bake until cheese is melted and browned.

• 1/2 cup romano cheese
• 1/2 bread crumbs
• 1 large egg
• 1 cup marinara sauce
• 1/2 tsp saltÂ
• 2 lbs. ground chicken

Preheat oven to 400 degrees. Line 13x9inch pan with foil and spray with non-stick cooking spray.  In large bowl combine romano, bread crumbs, egg, 1/2 cup marinara, and 1/2 tsp salt. Add chicken and mix just until combined. Shape into loaf in center of pan, spread remaining marinara over top. Bake 1 hour or until meat is cooked well.

• 1/2 cup butter
• 1 box corn bread mix
• 1 can cream corn
• 1 can whole kernel corn (drained)
• 1 cup sour cream
• 2 eggs (beaten)

Preheat oven to 350 degrees. Grease 9x13inch baking dish. Combine butter and corn bread mix. Add remaining ingredients; mix well. Pour into baking dish and bake 30 minutes. Serves 8 people.

• 6 lbs. pork spareribs (separated)
• 1 (28-ounce) can chunky tomato sauce
• 1/3 cup brown sugar
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

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Put the spareribs in the bottom of a slow cooker. In medium bowl, whisk together all remaining ingredients. Pour mixture over spareribs. Cover, then cook on low for 6-8 hours.

• 1Â 16 oz box jumbo shells
• 1Â jar white sauce (alfrado sauce)
• 1Â 15 oz container ricotta cheese
• 1 8 oz package frozen spinach
• 1 12 oz package shredded mozzerella cheese
• 1 16 oz container cottage cheese

Cook shells and spinach according to package directions. Mix ricotta cheese, spinach, cottage cheese, and half the package of shredded cheese together in medium bowl. Stuff each individual shell with cheese mixture and place in casserole pan. Cover shells with sauce and then cover with remaining shredded cheese. Bake at 375 degrees until cheese is browned.

• 1 48 oz jar pinto beans
• 1 pound hamburger
• 1Â large onion
• 1 head lettuce
• 3 large tomatoes
• 1 8 oz package shredded colby jack cheese
• 1 8 oz package shredded mexican cheese
• 1 bag tortilla chips

Cook hamburger in large skillet with chili powder, cumin, garlic powder, salt, and pepper to taste. Add onion (chopped in big pieces) to large cooking pot. Cover bottom of cooking pot with chili powder, garlic powder, cumin, salt, and pepper. Pour beans into pot and cover, simmering for 25 minutes. When beans are through cooking, smash until they resemble refried beans. Transfer beans to casserole pan, top with hamburger, then cover with both packages of shredded cheese. Bake at 350 degrees until cheese is melted. When done top with lettuce and tomato and eat with tortilla chips.

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• Â 16 ounce box of lasagna noodles
• 1 15 once container ricotta cheese
• 1 16 ounce container cottage cheese
• 1 lb hamburger (turkey burger or lean ground beef can be substituted)
• 1 package shredded mozzerella cheese
• 1/2 cup parmasian cheese
• 1/2 cup romano cheese
• 1 can white sauce (alfredo sauce)
• 1 8 ounce package frozen spinach

Cook noodles and spinach according to package directions. Cook hamburger and add the sauce when it is cooked. Mix ricotta cheese, cottage cheese, parmisian cheese, romano cheese, and spinach together in medium bowl. Make a layer of hamburger, then follow that with a layer of noodles, and spread a layer of the cheese mixture on top of that, placing noodles on top of the cheese layer. Continue with these layers until your ingredients are gone, ending with a layer of noodles on top. Cover the top of the casseroll with shredded cheese. Cook in the oven at 375 degrees until cheese is bubbling, which will be about 30 minutes.