Sauce

• In a medium-sized bowl, whisk together ⅓ cup mayonnaise, ¼ cup heavy cream, ⅓ cup sweet chili sauce, 1 tablespoon honey, 1 tablespoon Sriracha sauce, and ¼ teaspoon salt until combined. Set aside.

Shrimp and Pasta

• Cook 8 ounces dry spaghetti according to the package directions. Drain and set aside.
• In a large bowl, season 1 pound large shrimp with 1 teaspoon paprika, ½ teaspoon salt, and ½ teaspoon pepper.
• Heat 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add 1 clove minced garlic and cook for 30 seconds. Add the seasoned shrimp to the skillet and cook until it turns pink, about 4-6 minutes. Don’t overcook the shrimp, or they will be chewy. Remove the shrimp from the pan and set aside.
• Return to the same skillet and reduce the heat to medium-low. Add the sauce and heat for 1 minute, whisking continuously.
• Add the cooked shrimp and pasta and toss to coat in the sauce.

• In a large skillet, add 1 tablespoon olive oil and ½ cup diced onion. Cook for 3 minutes, until tender. Add 1 pound lean ground beef. Crumble and cook until browned, about 7 minutes.
• Add 2 teaspoons minced garlic and cook for 30 seconds. Season with 1 teaspoon Kosher salt and ½ teaspoon pepper.
• Add 2 cups beef broth, 1 tablespoon Worcestershire sauce, ⅓ cup ketchup, and 1 cup long-grain white rice and stir to combine.
• Bring the rice mixture to a boil, then reduce the heat to medium-low. Cover with a lid and simmer until the liquid is absorbed and the rice is tender, about 15-20 minutes.
• Stir 1 cup shredded cheddar cheese into the rice mixture. Heat until the cheese melts.
• Enjoy with your favorite burger toppings! Try shredded lettuce, tomato, pickles, and burger sauce!

• Preheat the oven to 400°F and spray a 13 X 9 X 2-inch baking dish with non-stick cooking spray.
• Spread 1 (16-ounce) can refried beans evenly to the bottom of the prepared baking dish.
• Arrange 20 frozen taquitos in a single layer on top of the bean layer.
• Pour 1 (10-ounce) can enchilada sauce on top of the taquitos, making sure to cover them completely.
• Bake in the oven for 15 minutes. Remove from the oven and top with 1 ½ cups shredded Mexican blend cheese.
• Bake for 5 additional minutes, or until the cheese is melted. Top with your favorite toppings and enjoy!

• In a medium-sized skillet or wok over medium-high heat, add 2 tablespoons vegetable oil. Add 1 chopped red bell pepper and 1 chopped green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
• Turn the heat to high and add 1 ½ pounds sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
• In a small bowl, whisk 3 cloves minced garlic, ¼ cup packed brown sugar , ½ cup soy sauce , 2 teaspoons sesame oil , 1 teaspoon ground ginger, and 1 tablespoon cornstarch.
• Add the cooked peppers back to the skillet, then pour in the sauce. Continue to cook for 1-2 minutes until the sauce starts to thicken. Serve over rice. 

• Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 (24-ounce) bag frozen potstickers and cook for a few minutes on each side until lightly browned.
• To the pot, add 1 tablespoon sesame oil, 3 teaspoons minced garlic, 2 teaspoons fresh grated ginger, 1 ½ cups shredded green cabbage, 1 cup shredded carrots, and 4 sliced green onions. Cook for 2-3 minutes, until the vegetables begin to soften.
• Pour in 8 cups chicken broth and ¼ cup soy sauce. Bring the soup to a boil, then reduce to a simmer. Let simmer for 5 minutes.
• Turn off the heat and stir in 3 cups baby spinach. Serve hot and garnish with sesame seeds and more green onions if desired.

• Combine ½ cup honey, ½ cup stone ground mustard, 1 ½ tablespoon lemon juice, 1 teaspoon minced garlic, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon cayenne pepper together in a small bowl.
• Pat 1 ½-2 pounds boneless pork chops completely dry with paper towels, then season on both sides with salt and pepper.
• Heat 1 tablespoon olive oil in a large 14-inch skillet over medium-high heat. Add the pork chops in a single layer and cook for about 3-4 minutes.
• Flip the pork chops and spread the honey mustard sauce evenly over the tops of them. Cook for an additional 3-4 minutes, until the centers reach an internal temperature of 145 degrees Fahrenheit.
• Remove from the heat and serve immediately.

• Cut 2 pounds boneless skinless chicken breasts into bite-sized pieces and place in a large bowl. Crack 1 large egg on top of the chicken and massage it in with your hand to coat the chicken.
• Transfer the chicken to a ziplock bag. Add 1 cup cornstarch, seal the bag, and toss to coat each chicken piece well. Add cornstarch if needed.
• In a large skillet or wok over medium-high heat, add ⅓ cup vegetable oil. Working in batches, add the coated chicken and cook for 7-8 minutes until browned and no longer pink. Remove the chicken from the pan and set it aside.
• In a medium bowl, whisk together ¾ cup hoisin sauce, ¼ cup soy sauce, ¾ cup brown sugar, 2 cloves minced garlic, ¼ cup rice vinegar, 2 teaspoons sesame oil, ½ teaspoon ground ginger, and 1 teaspoon crushed red pepper.
• Returning to the skillet or wok, add the sauce and bring it to a simmer while stirring. Let it simmer for 2-3 minutes to help slightly thicken the sauce. Add the chicken and toss to coat.
• Add the chicken and toss to coat. Cook for 2-3 minutes and enjoy over rice! Garnish with sliced green onions and additional red pepper flakes, if desired.

• In a large skillet or wok, heat the 2 teaspoons sesame oil over medium-high heat. Add the ½ cup minced onion and cook until translucent. Add 2 teaspoons minced garlic and 1 tablespoon fresh grated ginger, and cook for an additional 30 seconds.
• Add 1 pound ground turkey and cook for 7-8 minutes until browned.
• Add 1 (14-ounce) bag prepared coleslaw mix and stir well until the coleslaw starts to soften.
• Add ¼ cup soy sauce and 2 tablespoons hoisin sauce and mix to combine.
• Season to taste with salt and pepper to taste and garnish with ¼ cup chopped green onions

Beef

• Place 1 pound thinly sliced flank steak, ¼ teaspoon baking soda, and 2 tablespoons soy sauce in a medium bowl. Stir to combine. Cover and refrigerate for 10 minutes.

Sauce

• In a small bowl, whisk together ¼ cup low-sodium soy sauce, ¼ cup beef broth, 2 teaspoons sesame oil, 2 tablespoons oyster sauce, 2 teaspoons freshly grated ginger, 2 tablespoons light brown sugar, and 1 tablespoon cornstarch. Set aside.

Chow Mein

• Prepare 6 ounces dry chow mein noodles according to package instructions.
• Heat 1 tablespoon vegetable oilin a large skillet or wok on high heat. Add 1 pound thinly sliced flank steak, and stir-fry until just cooked through. Add 2 cloves minced garlic, and cook for 30 more seconds.
• Add 2 cups coleslaw mix and stir-fry for 1-2 minutes until the cabbage has wilted.
• Add the cooked noodles and sauce mixture, then toss to coat the noodles.
• Add 1 cup bean sprouts and 2 stalks chopped green onions last so they stay fresh and crunchy! Give it a quick toss, then serve and enjoy!

Chicken

• Cut 1 pound boneless skinless chicken into bite-sized pieces and place them into a large ziplock bag. Sprinkle the chicken with ¼ teaspoon garlic salt. Crack 1 large egg on top of the chicken and massage it in with your hand to coat the chicken.
• Add 1 cup cornstarch on top of the chicken. Seal the bag and shake to coat the chicken well.
• In a medium-sized skillet over medium-high heat, add ⅓ cup vegetable oil. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.

Honey Butter Sauce

• Returning to the skillet, add ⅓ cup unsalted butter. Melt the butter over medium heat, then add ½ cup honey, 2 cloves minced garlic, 2 tablespoons soy sauce, and 3 tablespoons apple cider vinegar.
• Whisk together and cook for 1-2 minutes until the sauce is bubbly and slightly thickened.
• Add the cooked chicken back to the skillet. Toss the chicken in the sauce to coat the chicken well. Garnish with sesame seeds and diced green onion, if desired. Serve over rice and enjoy!