• Before you do anything set the oven to 350 F.
• Grease a large casserole dish with butter or oil.
• Place a large skillet on medium to high heat.
• Cook in it the bacon until it becomes crisp.
• Drain it and place it on some paper towels to drain then crumble it.
• Cut the bell peppers into strips.
• Place a large skillet on medium to high heat.
• Cook in it 1/2 tbsp of butter until it melts.
• Add the bell pepper strips and cook them for 5 min.
• Spread the potato in the bottom of the greased casserole dish.
• Top it with bacon and bell pepper.
• Cover the dish with a piece of foil then cook it in the oven for 28 min.
• Discard the piece of foil and crack the eggs on top of the potato casserole.
• Place it back inthe oven and cook it for 10 min.
• Serve the potato casserole warm.

• Place a large skillet on medium heat.
• Add to it 1 tbsp of spread and cook it until it melts.
• Season the chicken with some salt and pepper then cook it in the skillet for 5 min.
• Drain it and set it aside.
• Add the remaining spread to the skillet and cook it unit it melts.
• Add the garlic with kale and cook them for 4 min.
• Stir in the water and coo them until they start boiling.
• Add the knorr rice with sun-dried tomatoes and prepare then cook them according the manufacturer’s instructions.
• Add the chicken and combine them completely.
• Serve your chicken kale skillet warm and enjoy.

• Before you do anything set the oven broiler to 500 F.
• Grease a baking sheet with oil or cooking spray.
• Coat the catfish fillets with lemon juice then season them with some salt and pepper.
• Lay the fish fillet on the baking sheet then cook them in the oven broiler for 7 min.
• Get a small mixing bowl: add the mayonnaise with butter and cheese then mix them well.
• Flip the fish fillets and top them with the mayo mix then coo them for 5 min.
• Serve your fish fillets warm with the tomato slices.

• Place a large pot on medium heat.
• Add the sausages and cook them for 8 min.
• Remove the grease from the pot.
• Add the onion to the sausages and cook them for 5 min.
• Stir in the garlic with squash then coo them for 1 min.
• Add the chicken broth, white beans, and diced tomatoes, spinach, red wine, and Italian seasoning then cook the soup until it starts simmering.
• Cook it for 15 min.
• Serve the soup warm and top it with the cheese.

• Place a large saucepan on medium heat.
• Add the bacon, onion, garlic, nutmeg, and red pepper flakes then cook them for 5 min.
• Stir in the chicken broth and cannellini beans then cook them until they start boiling.
• Add the sun-dried tomatoes and the piece of Parmesan cheese rind.
• Cook the soup on low heat for 10 min.
• Slice the stems of the chard into 3/4 inch ling and the leaves into 1 inch wide slices.
• Add the stems with pasta to the soup then cook them for 10 min on low heat.
• Add the sliced chard leaves, sage, and basil then cook it for 5 min on low heat.
• Serve the soup warm with cheese.

To make the marinade:

• Get a food processor: Add 1/2 C. chopped fresh rosemary, garlic, 1/3 C. olive oil, 1/4 C. lemon juice, black pepper, 1/2 tsp red pepper flakes, and 1/2 tsp salt then process them until they becomes finely minced.
• Pierce the steak several times with a fork for 15 to 20 min.
• Place the steak in a large zip lock bag.
• Place the steak in it and pour on it the marinade.
• Place the steak marinade for 6 h in the fridge.

To make the dressing:

• Get a small mixing bowl: Whisk 1/3 C. olive oil, 3 tbsps lemon juice, lemon zest, 1 tsp minced rosemary, 1/8 tsp red pepper flakes, and a pinch of salt.
• Place the dressing in the fridge until ready to serve.
• Before you do anything grease the grill and heat it.
• Drain the steak from the marinade then season it with some salt and pepper.
• Grill the steak for 9 min on each side while basting it with 2 tbsps of the dressing.
• Cover the steak with a piece of foil and let it rest for 6 min.
• Serve it with the dressing.

• Place a large saucepan on medium heat.
• Stir in the beans, tomatoes, olive oil, garlic and red pepper flakes then cook them until they start boiling.
• Stir in the cheese with cilantro.
• Serve your stew warm.

• Heat a large stock pot on medium heat.
• Heat 1/4 C. of oil in it.
• Cook in it the onion, carrots, celery, and garlic for 10 min.
• Stir in the zucchini then cook them for 5 min.
• Add the vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pestothen cook them until they start boiling.
• Lower the heat and cook the soup for 40 min.
• Adjust the seasoning of the soup.
• Place a large skillet on medium heat.
• Heat 1 tbsp of olive oil in it.
• Cook in it the spinach for 5 min.
• Transfer the cooked spinach into serving bowls then pour the soup over them.
• Serve your soup warm.

• Place 1 tbsp of dressing aside.
• Get a large mixing bowl: Toss in it the chicken with veggies.
• Place them in the fridge for 35 min.
• Preheat the Panini grill over medium heat.
• Remove the veggies and chicken from the marinade and discard it.
• Place them in the grill and cook them for 5 min on each side.
• Assemble the Italian bread slices with chicken, veggies, basil, cheese and dressing.
• Cook the sandwiches in the grill for 2 min on each side then serve them right away.

• Place a soup pot on medium heat.
• Heat the oil in it.
• Add the onion with garlic and cook it for 5 min.
• Stir in the artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbs de Provence, salt, and pepper on low heat.
• Cook them for 20 min.
• Drain the artichokes, tomatoes, and roasted bell peppers.
• Get a blender: add the artichokes, tomatoes, and roasted bell peppers then blend them smooth.
• Pour the mix back into the pot with half and half.
• Add the parmesan cheese.
• Serve your soup warm.