INGREDIENTS
2 lbs
butternut squash
4 cups
chicken broth
2 lbs
chicken
1 Tbsp
avocado oil
1 medium
yellow onion
1/2 tsp
kosher salt
5 cloves
garlic
1 1/2 tsps
oregano
14 1/2 ozs
canned tomatoes
1 serving
black pepper
1/4 cup
fresh parsley
1 serving
chicken breasts
1 serving
flour
1 serving
salt and pepper
1 serving
olive oil
1 serving
butter
1 serving
cherry tomatoes
1 serving
dried thyme
1 Cloves
garlic cloves
1 serving
marinated artichoke hearts
1 serving
lemons
1 serving
wine
1 serving
chicken stock
1 serving
capers
1 leaves
spinach leaves
1 serving
parsley
1 serving
olive oil
1 serving
lean ground beef
1 serving
onion
1 cloves
garlic cloves
1 serving
paprika
1 serving
chili powder
1 serving
cornstarch
1 serving
oregano
1 serving
sea salt
1 serving
black pepper
1 serving
granulated sugar
1 serving
beef broth
1 serving
tomato sauce
1 lb
elbow macaroni
1 serving
sour cream
1 serving
cheddar cheese
1 serving
parsley
1 1/2 tsps
sea salt
1 tsp
dried basil
1/2 tsp
dried rosemary
1 tsp
garlic powder
1/2 tsp
mustard powder
1 tsp
smoked paprika
1/2 tsp
ground pepper
1/2 tsp
ground thyme
1/2 tsp
onion powder
1/2 tsp
dried parsley
1/2 tsp
ground cumin
1/8 tsp
cayenne pepper
1 cup
white rice
1 can
corn kernel
2 cans
canned tomato sauce
3/4 cup
water
1/2 cup
yellow onion
1/2 cup
green bell pepper
1 lb
ground beef
1/2 tsp
salt
1/4 tsp
ground pepper
5 strips
bacon
1
egg
1/3 cup
italian seasoned bread crumbs
1/3 cup
parmesan cheese
1/4 tsp
kosher salt
1/4 tsp
black pepper
4
skinless boneless chicken breasts
1 1/2 cups
shredded mozzarella cheese
24 ozs
spaghetti sauce
1/2 cup
italian cheese blend
8 ozs
spaghetti