In a large skillet, heat sesame oil over medium-high heat; sauté chicken strips, squash, and carrots until the chicken is heated through, for about 6-8 minutes.

Add snow peas; cook until vegetables are crisp-tender, for about 3-4 minutes.

Add minced garlic and the contents of one ramen seasoning packet (discard or save the second packet for another use); cook and stir for 1 minute.

Add broken ramen noodles, water, white wine or chicken broth, and teriyaki sauce.

Bring to a boil; cook, uncovered, until noodles are tender, for about 3-4 minutes, stirring occasionally.

Remove from heat; stir in sliced green onions.

Serve immediately.

In a large skillet, cook and crumble the ground chicken with mushrooms, onion, garlic, and ginger over medium-high heat until no longer pink, for about 6-8 minutes.

Drain any excess fat.

Stir in the soy sauce.

Add the coleslaw mix to the skillet; cook and stir until wilted, for about 3-4 minutes.

Stir in the sesame oil.

Serve the mixture with hot cooked brown rice and sweet-and-sour sauce.

If desired, top with wonton strips.

In a Dutch oven coated with cooking spray, cook and stir the chopped celery and sliced carrots over medium heat until tender, for about 5 minutes.

Stir in the chicken broth, cubed chicken, and seasonings.

Bring to a boil, then reduce the heat to a gentle simmer.

For the dumplings, mix the biscuit mix and milk until a soft dough forms.

Drop the dough by tablespoonfuls on top of the simmering liquid.

Reduce the heat to low, cover, and cook for 10-15 minutes or until a toothpick inserted in the dumplings comes out clean (do not lift the cover during the first 10 minutes).

In a large skillet, cook and crumble the ground chicken over medium-high heat for about 3 minutes.

Stir in the diced celery and pepper; continue to cook and stir until the chicken is no longer pink and the celery is crisp-tender, for about 2-3 minutes.

Stir in the ketchup, hot sauce, brown sugar, vinegar, and mustard; bring the mixture to a boil.

Reduce the heat and simmer, covered, until the flavors are blended, for about 5 minutes, stirring occasionally.

Serve the buffalo chicken mixture in lettuce leaves.

If desired, top with crumbled blue cheese.

Sprinkle the chicken with salt and pepper.

In a large skillet, heat olive oil over medium-high heat.

Brown the chicken on both sides.

Add the remaining ingredients to the skillet and bring to a boil.

Reduce the heat, cover, and simmer until a thermometer inserted into the chicken reads 165°F, for about 4-5 minutes.

Preheat the oven to 400°F (200°C).

In a large skillet, cook and crumble the ground beef with onion and garlic over medium heat until no longer pink, for 4-6 minutes.

Stir in the chili powder, ground cumin, and drained diced tomatoes.

Bring to a boil, then remove from heat.

In a small bowl, mix together the ricotta cheese, mozzarella cheese, and 2 tablespoons of minced cilantro.

Place one tortilla in a 9-inch round baking pan coated with cooking spray.

Layer with half of the meat sauce, then place another tortilla on top.

Spread the ricotta mixture over the tortilla, then place another tortilla on top of the ricotta mixture.

Layer with the remaining meat sauce, then place the last tortilla on top.

Sprinkle with shredded cheddar cheese and the remaining minced cilantro.

Bake, covered, until heated through, for 15-20 minutes.

Serve hot and enjoy your Mexican Tortilla Bake!

Cook the pasta according to the package directions; then drain and set aside.

Meanwhile, in a large skillet, cook and crumble the ground beef with onion and garlic over medium-high heat until no longer pink, for 5-7 minutes.

Stir in the crushed tomatoes, tomato sauce, sugar, salt, and pepper.

Bring to a boil, then reduce the heat and simmer, uncovered, until the flavors are blended, for 10-15 minutes.

Stir in the cooked pasta and heat through.

Serve hot and enjoy your Quick Beef and Pasta Skillet!

In a small bowl, mix together the cornstarch, soy sauce, and water until smooth.

In a large skillet, heat 1 tablespoon of canola oil over medium-high heat.

Stir-fry the beef strips until browned, for about 2-3 minutes.

Remove the beef from the pan and set aside.

In the same skillet, stir-fry the onions, celery, and green pepper in the remaining tablespoon of canola oil for 3 minutes.

Stir the cornstarch mixture again, then add it to the skillet.

Bring to a boil and cook, stirring constantly, until thickened and bubbly, for 1-2 minutes.

Stir in the tomato wedges and the reserved beef strips.

Heat through.

Serve the stir-fry hot with hot cooked rice.

Place the potatoes in a large saucepan and add enough water to cover them.

Bring to a boil, then reduce the heat to medium and cook, uncovered, until tender, for 10-15 minutes.

Meanwhile, in a large skillet, cook and crumble the ground beef with mushrooms and onion over medium-high heat until no longer pink, for 6-8 minutes.

Drain any excess fat.

Stir in flour, ½ teaspoon of pepper, and ¼ teaspoon of salt until blended.

Gradually stir in the beef broth, then bring to a boil.

Reduce the heat and simmer, uncovered, until thickened, for about 5 minutes, stirring occasionally.

Drain the cooked potatoes and return them to the pan.

Mash the potatoes to your desired consistency, adding butter, cream, and the remaining salt and pepper.

Spoon the mashed potatoes into serving bowls.

Top the mashed potatoes with the beef mixture and sprinkle with french-fried onions.

Serve hot and enjoy your Mushroom Beef Skillet with Creamy Mashed Potatoes!