Olivia

Seasoned chicken breasts baked on marinara with cherry tomatoes and basil, finished with broiled mozzarella.

Chicken slow cooked in salsa with tomatoes, black beans, corn and taco seasoning, then shredded for rice bowls, tacos and burritos.

Red potatoes boiled until fork tender, then tossed in melted butter, salt and pepper.

Ensalada de pollo: shredded chicken, potatoes, carrots, peas and corn in a creamy lime dressing, chilled and served on tostadas.

A velvety blended soup of fresh baby spinach, potato and cream cheese, finished with half and half.

Leftover turkey bones simmered into homemade stock, then turned into a noodle soup with carrots, celery, herbs and turkey.

Chicken thighs tossed in a quick homemade teriyaki sauce, grilled with charred edges and finished with a clean drizzle of sauce.

Shredded chicken baked in a creamy green chile and cheddar sauce, served over rice or as a hot dip with chips.

Chicken breasts slow cooked with salsa, three bell peppers, onion and fajita seasoning, shredded and served in warm tortillas.

Ground beef and egg noodles in a picante, BBQ and tomato sauce, cooked in the Instant Pot and topped with melted cheddar.