What you need:
¼ cup chicken broth
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
¼ teaspoon ground red pepper (Cayenne pepper)
1 tablespoon Worcestershire sauce
1 pound bonesless skinless chicken breast cutlets, cut into small chunks
2 tablespoons chopped garlic (2 cloves)
1 small can of peas
¼ cup water

What you do:
In a small bowel or measuring cup, mix chicken broth, cornstarch, sugar, soy sauce, vinegar, Worcestershire, and red pepper together until well blended. Set aside.

In a nonstick skillet, add chunks of chicken and garlic. Season chicken LIGHTLY with additional red pepper. Cook this way until the chicken is mostly white on the outside. Then, add ¼ cup water to the BOTTOM on the skillet. Don’t pour it on top of the chicken; the pepper will wash away. Allow the chicken to cook that way until all the water is gone.

From there, sautee the chicken. Make sure each side is brown and the chucks are cooked all the way through. Once the chicken is cooked all the way, add the liquid mixture and the peas. Stir to coat the chicken and peas. Liquid should thicken to a sauce within two minutes. If you feel the mixture is too thick, add a small amount of water. Once sauce reaches the consistency you appreciate, remove from heat. Serve over white rice.

Makes:
5 servings

What you need:
1 dozen eggs
1 package turkey bacon (8 pieces)
1 small tube turkey sausage
10 flour tortillas

What you do:
Crack all 12 eggs into a large bowel. Mix with a fork or a wisk. Add black pepper to taste. Scramble eggs in a large pot or skillet until there isn’t any runny parts. Set to the side.

Open package of bacon. (Smells like ham, yes?) Cut into 5 small strips of bacon per slice. Add slices to hot skillet, stir occasionally to ensure that every piece gets cooked on both sides.

Open tube of sausage. Using clean hands, work the sausage across the bottom of a pan. Turn the pan on. Brown the sausage. Use a spatula to eliminate large clumps. When the remaining clumps are cooked all the way through, you’re done. Set to the side.
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Cook tortillas until both sides have little brown spots. 

Makes:
6 servings, 1 serving without tortillas. But that’s okay because you can just eat it with a fork.

What you need:
2 cans of peas
2 cans of carrots
2 cans of green beans
2 beef boullion cubes
2 tbsp salter butter
3 cups water

What you do:
Open the cans. Drain juices and discard. Pour veggies into large pot. Cover with water (about 3 cups). Add 2 tbsp of butter and 2 beef boullion cubes. Cover and cook on medium for 10 minutes. Stir. Cover and simmer for another 5 minutes. Drain excess water and serve warm. 
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Makes:
5 large servings

What you need:
1 box whole wheat pasta
1 jar Prego creamy alfredo sauce
1 cup milk
1 cup shredded mozzarella cheese

What you do:
Boil noodles in water. Once they are soft, drain the water. Add the jar of alfredo sauce, 1 cup of milk, and 1 cup of mozzarella cheese. Stir until mixed. Simmer for 10 minutes. Serve warm.
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Makes:
5 servings

What you need:
1 box protein plus rotini pasta
3 boneless skinless chicken breasts
1 jar Prego creamy alfredo sauce
1 lemon
1 cup milk

What you do:
Trim chicken breasts and cut into quarter-sized chunks. Season according to taste. Put in large pan. Squeeze lemon across the top of chicken chunks BEFORE cooking. Cook chicken until light brown and cooked all the way through. Boil water. Add noodles. Drain water. Add alfredo sauce and water. Stir in chicken. Simmer for 10 minutes and serve.
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Makes:
5 servings. Serve hot.

What you need:
3 lbs deveigned shrimp
Cajun seafood boil
3 cups uncooked pasta of your choice
Prego brand creamy alfredo sauce
1 cup milk

What you do:
Heat a pot of water to boiling. At Cajun seafood boil. Add shrimp. Bring to boil and continue to boil for 5 minutes, remove from heat and let sit for 5 minutes. Pour into strainer. Allow shrimp to cool. Peel and set aside.

Boil water with 1 teaspoon vegetable oil to prevent sticking. Cook noodles until not hard anymore. Drain. Put back in pot. Add alfredo sauce. Add 1 cup milk. Stir. Cook on medium heat until noodles and sauce are warm. Add shrimp and simmer on low heat for 10 minutes or until shrimp are warm.
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Makes:
4 servings. Serve warm.

What you need:
1.5 pounds fresh shrimp, deveined
1 small box seafood boil
10 tortillas
Light sour cream
Medium sharp cheddar cheese, grated

What you do:
Wash shrimp. Start pan of water on high heat. Bring to a boil. Add small box of seafood boil. Bring back to a rolling boil. Add shrimp. Allow to boil 2 minutes. Remove from heat, let soak for 5 minutes. Pour into a colander to drain water. Allow shrimp to cool. While shrimp are warm, peel the shell off.
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Cook tortillas in a cast iron skillet on medium heat until brown spots appear on both sides. Put 4/5 shrimp on a tortilla. Add sour cream and grated cheese. 

Makes:
5 servings. Each serving is 2 tortillas and 8-10 shrimp total. 

What you need:
6.5 servings tuna in water, drained (one large can and one small can)
2 tbsp mustard
4 tbsp mayonnaise
1 large dill pickle, chopped.
Salt and pepper

What you do:
Add drained tuna, mustard, and mayonnaise in a large bowel. Stir. Taste and add salt and pepper for flavoring. Add chopped pickle and stir thoroughly. Serve cold on crackers or whole wheat bread.
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Makes:
5 servings

What you need:
Fresh eggs
Tap water
Ice

What you do:
Put eggs in a pot. Add water. Make sure the water completely covers the eggs and then some. Bring the water to a boil. Continue to boil for 3-5 minutes. Remove from heat and cover for another 3-5 minutes. Drain water from pot. Fill pot up with ice and water, allow eggs to sit in cold water for 10 minutes. Crack and peel.
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Makes:
Perfect hard boiled eggs every time! 
*recipe credit goes to Lila Petersen*

What you need:
1 can black beans
1 can pinto beans
1 can kidney beans
1 large can golden hominy (can substitute for 2 cans of corn)
1 pound ground beef
2 packets original taco seasoning mix
2 packets hidden valley ranch seasoning

What you do:
Put ground beef in a large pan. Pour dry taco and ranch seasoning on meat, brown meat in the pan on medium heat. Add black beans, pinto beans, kidney beans, and hominy. When mixture boils, let simmer on low heat for 30 minutes. Add sour cream and cheese to taste.
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Makes:
5 servings