Olivia

Pan-cooked chicken over fettuccine in a butter, garlic, cream and Parmesan sauce, ready in 25 minutes.

Ground beef simmered in French onion soup and broth, piled on brioche buns under melted provolone.

A smoky, creamy ranch blended from mayonnaise, sour cream, chipotles in adobo and lime in 5 minutes.

Creamy shredded chicken with cream of chicken soup and crushed crackers, piled on buns to feed a crowd.

Old Bay baked chicken diced and mixed with eggs, sweet relish, celery, onion and mayonnaise, served on crackers or croissants.

Diced russet potatoes pan-fried with green and red bell pepper and onion until crisp and golden.

Taco-seasoned beef, frozen hash browns, cheese soup, salsa and Mexican cheese, slow-cooked into a cheesy casserole.

Chicken breasts slow-cooked in salsa verde, shredded in the pot and finished with green chiles and lime.

Skin-on mashed red potatoes with butter, warm milk and cream, ready in 30 minutes with no peeling.

Four glazed mini meatloaves roasted on one sheet pan with sliced carrots and baby potatoes.