• Lay the tortillas on a work surface and divide the refried beans between them, spreading the beans in a rectangle in the centre of each tortilla.
• Divide the scrambled eggs, crushed tortilla chips, pepper jack cheese if using, and pickled jalapeño slices between the tortillas.
• Fold one side of each tortilla over the filling, fold in the short sides, and roll tightly into a burrito.
• Brush the outside of each burrito with vegetable oil or avocado oil.
• Preheat the air fryer to 175°C (350°F).
• Place the burritos seam-side down in the air fryer basket.
• Cook for about 10 minutes, until the tortillas are crisp and golden and the filling is thoroughly heated.
• Transfer to serving plates and serve warm with guacamole, salsa and sour cream if desired.

• Preheat your air fryer to 400°F (200°C).
• In a bowl, toss the cubed butternut squash with olive oil, salt, and black pepper until evenly coated.
• Sprinkle the sliced sage on the bottom of a 7-inch round cake pan insert, metal cake pan, or foil pan, and place the squash on top.
• Place the pan in the air fryer and cook at 400°F for 10 minutes.
• Stir to incorporate the sage, then continue cooking until the squash is tender and lightly caramelized at the edges, about 3 minutes more.
• Pour the beaten eggs over the cooked squash, then dollop the ricotta cheese evenly over the eggs.
• Sprinkle with cayenne pepper.
• Reduce the air fryer temperature to 300°F (150°C) and cook until the eggs are set and the frittata is golden brown on top, about 20 minutes.
• Remove the pan from the air fryer and cut the frittata into wedges to serve.

• In a small blender or food processor, combine the kale, olive oil, grated Parmesan cheese or nutritional yeast, almonds, garlic, salt, and pepper.
• Blend until smooth to create the kale-almond pesto.
• Crack the eggs into a 7-inch round cake pan insert, metal cake pan, or foil pan, making sure to keep the yolks intact.
• Spoon the kale-almond pesto over the egg whites only, leaving the yolks exposed.
• Drizzle the heavy cream or non-dairy alternative over the yolks and swirl it into the pesto.
• Bake in the preheated oven until the eggs are just set and lightly browned on top, about 10 to 12 minutes.
• Sprinkle the chopped olives over the baked eggs and serve hot with toast.

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
• In a medium frying pan, sauté the steak pieces over high heat until browned to lock in juices.
• Add the sliced peppers (and optional onion and mushroom) to the pan and sauté until the peppers are tender but still slightly crisp.
• Place the grinder rolls on a baking sheet.
• Divide the cooked steak and peppers evenly among the rolls.
• Top each sandwich with mozzarella cheese.
• Place the baking sheet in the oven and bake for about 5 minutes, until the rolls are toasted and the cheese is melted.
• Serve hot.

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
• Cook the spaghetti according to the package instructions.
• In a large bowl, combine all the ingredients for the meatballs.
• Mix well and roll the mixture into balls.
• Place the meatballs into a baking dish and bake in the preheated oven for about 10 minutes, until lightly browned.
• In a large saucepan, mix together the crushed tomatoes, dried parsley, and dried basil.
• Add the baked meatballs to the saucepan and cook over low heat for 1.
• 5 hours, stirring occasionally, until grease forms on top of the sauce.
• Serve the meatballs and sauce over the cooked spaghetti.

• In a large frying pan, melt the butter with olive oil over medium heat.
• Add the crushed garlic to the pan and sauté for 1 minute until fragrant.
• Add the shrimp to the pan and sauté quickly, being careful not to overcook, for about 2-3 minutes until they turn pink and are cooked through.
• Stir in the vinegar, lemon juice, salt, and pepper to taste.
• Saute for another minute.
• Transfer the cooked shrimp to a serving dish.
• Sprinkle the chopped parsley over the shrimp for garnish.
• Serve hot over rice.

• Preheat the broiler.
• In a large frying pan, heat 1 tablespoon of olive oil over medium heat.
• Add the chopped onion and sauté until golden brown.
• Add the crushed garlic to the pan and sauté for 1 minute longer.
• Add the shrimp to the pan and sauté for approximately 3 minutes until they turn pink and are cooked through.
• Transfer the cooked shrimp to a casserole dish.
• In the same frying pan, add the remaining 1 tablespoon of olive oil, tomato sauce, and dried basil.
• Simmer for 15 minutes, then season with salt and pepper to taste.
• Pour the tomato sauce mixture over the shrimp in the casserole dish.
• Sprinkle the grated mozzarella and Parmesan cheese over the top.
• Place the casserole under the preheated broiler and cook until the cheese is bubbly and golden brown, about 5 minutes.
• Serve hot, optionally with rice.

Preheat Oven:

• Preheat the oven to 350 degrees Fahrenheit.

Cook Ground Beef:

• In a large frying/saute pan, crumble the ground beef and saute over medium heat, stirring frequently, until browned, for about 10-15 minutes.
• Drain any excess grease from the pan.

Prepare Layers:

• In a casserole dish, layer the cooked ground beef as the bottom layer, followed by the frozen corn, and then the peeled and sliced potatoes on top.
• Repeat the layers if needed, ensuring that the top layer is potatoes.

Bake:

• Place the casserole dish in the preheated oven and bake, uncovered, for 30 minutes, or until the potatoes are golden brown and crispy on top.

• Saute Shrimp and Garlic:
• In a large frying pan, heat the olive oil over medium heat.
• Add the crushed garlic and saute for a minute until fragrant.
• Add the fresh shrimp and saute until the shrimp turns pink.
• Add Remaining Ingredients:
• Stir in the Minute Rice, tomato sauce, frozen green beans, and sugar.
• Bring the mixture to a boil.
• Simmer:
• Reduce the heat to low, cover the pan with a lid, and simmer for 5 more minutes, or until the rice is cooked and the green beans are tender, stirring occasionally.
• Season and Serve:
• Season the jambalaya with salt and pepper to taste.
• Serve hot as a hearty and flavorful main dish.

Cook Penne:

• Cook the penne pasta according to the package instructions until al dente.
• Drain and set aside.

Saute Peppers:

• In a large frying pan, heat the olive oil over medium heat.
• Add the thinly sliced red peppers and saute until tender yet still a little crisp.

Combine Ingredients:

• Place the sauteed red peppers in a serving dish.
• Add the drained penne pasta and chopped fresh basil to the dish.
• Toss well to combine all ingredients evenly.

Serve:

• Serve the penne pasta with sauteed red peppers and basil hot, as a flavorful and colorful main dish.