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!

Cook the shredded hash brown potatoes according to package directions for stovetop.

Meanwhile, in a microwave-safe bowl, mix together the refried beans and salsa.

Microwave, covered, on high until heated through, for 1-2 minutes, stirring once.

In a large nonstick skillet, heat the naan flatbreads over medium-high heat until lightly browned, for 2-3 minutes per side.

Remove from the pan and keep warm.

Coat the same skillet with cooking spray and place over medium-high heat.

Break the eggs, one at a time, into the pan, then reduce the heat to low.

Cook until the whites are set and the yolks begin to thicken, turning once if desired.

To serve, spread the bean mixture over the naan flatbreads.

Top with the cooked hash brown potatoes, eggs, and shredded cheese.

If desired, serve with additional salsa on the side.

Preheat the oven to 375°F (190°C).

Grease a 9-inch deep-dish pie plate with cooking spray.

In a mixing bowl, combine the flour, baking powder, and salt (if using).

In a separate small bowl, whisk together the egg yolks, milk, and lemon juice, then stir this mixture into the flour mixture.

In another bowl, beat the egg whites on medium speed until foamy.

Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until stiff peaks form.

Fold the beaten egg whites into the flour mixture.

Pour the batter into the prepared pie plate.

Arrange apple slices over the top.

Mix sugar and cinnamon, then sprinkle over the apples.

Bake, uncovered, until a knife inserted near the center comes out clean, for about 18-20 minutes.

Serve immediately.

Preheat the oven to 400°F (200°C).

Grease a 15x10x1-inch baking pan.

Unroll the pizza crust and press it onto the bottom and ½ inch up the sides of the prepared pan.

Prick the crust thoroughly with a fork and brush it with 1 tablespoon of olive oil.

Bake until lightly browned, for about 7-8 minutes.

Meanwhile, in a mixing bowl, whisk together the eggs and water.

In a nonstick skillet, heat the remaining olive oil over medium heat.

Add the eggs and cook, stirring, just until thickened and no liquid egg remains.

Spoon the cooked eggs over the baked crust.

Sprinkle with bacon bits and the shredded Monterey Jack and cheddar cheeses.

Bake until the cheese is melted, for about 5-7 minutes.

Serve hot and enjoy your breakfast bacon egg pizza!

Preheat the oven to 350°F (175°C).

Cook the cauliflower in boiling water for about 10 minutes, then drain.

In a hot skillet, melt the garlic butter and sauté the mushrooms for a few minutes over medium heat.

Spread the cooked cauliflower in a 9 x 13-inch oven dish.

Add ham and sautéed mushrooms.

In a mixing bowl, whisk together the cream of celery soup, vegetable broth, and dry mustard.

Scatter the brie cheese cubes evenly over the vegetables and ham in the dish.

Pour the creamy mixture into the dish.

Add the English muffin cubes on top.

Sprinkle the shredded mozzarella cheese over the casserole.

Bake in the preheated oven for about 30 minutes.

Finally, you can put the dish under the broiler until golden brown.

Serve hot.