Heat oil in a large skillet. Add chicken seasoned with salt and herbs. Cook until golden brown. Remove the chicken and set aside. Add onions and garlic to the same skillet, cook and stir for about 3 minutes. Add broth and cook for another 2-3 minutes to reduce. Add marinara sauce and red pepper flakes. Stir in the cooked chicken and spinach and simmer for about 10 minutes. Turn off heat and add cooked and drained bowtie pasta. Stir in ricotta and mozzarella cheese until combined. Salt and pepper to taste. Top with parmesan to serve.

I used rotisserie chicken and added the herbs to the sauce.

12 oz. bowtie pasta, cooked and drained

2 tbsp. olive oil

2 boneless, skinless chicken breasts, sliced (or cheat and use leftover Rotisserie chicken)

1-2 tsp oregano 1-2 tsp basil

Salt & pepper to taste

1 onion, diced

2 cloves garlic, minced

1 c. chicken broth

1 jar marinara sauce (14-16 oz.)

1 tsp. red pepper flakes

1 c. chopped spinach

½ c. ricotta cheese

1 c. shredded mozzarella cheese

¼ c. shredded parmesan

Cream together sugar, brown sugar and butter. Add in vanilla, eggs, and only 1 cup peanut butter and mix well. Add the remaining dry ingredients until combined. Spread dough on a greased jelly roll pan (18 x 13 x 1"). Bake at 350 degrees for approximately 15 minutes (until golden brown). While hot, spread 1.5 cups peanut butter on top of the bars. Cool until the peanut butter layer solidifies before frosting with the recipe below. Spread the chocolate frosting on top of the peanut butter layer.

1/2 cup (1 stick) butter, softened

1/4 cup milk

1 tsp vanilla

3 Tbsp cocoa powder

2-3 cups of powdered sugar

1 cup sugar

1 cup brown sugar, firmly packed

1 cup (2 sticks) butter, softened

1 tsp vanilla

2 eggs

2.5 cups peanut butter, divided

2 cups old fashioned oats (not quick)

2 cups flour

1 tsp baking soda

1 tsp salt

Mix all ingredients until smooth and spread on top of cooled bars. Cut and serve.

Boil water in a large pot and cook egg noodles according to instructions. Brown hamburger, onion, garlic and mushrooms in a large skillet. Salt and pepper to taste and drain excess grease. Add soups, water and bouillon stirring until combined. Simmer for about 10 minutes, before stirring in sour cream and whipping cream until smooth. Remove from heat. Serve over cooked egg noodles and garnish with parsley.

1 lb ground hamburger

1 small onion, chopped

1 tsp minced garlic

8 oz fresh mushrooms, sliced

2 cans cream of mushroom soup

half a soup can of water

1 tbsp Better Than Bouillon beef base

8 oz sour cream (Adam would NOT allow use of light or low-fat sour cream-makes it soupy)

2 tbsp heavy whipping cream or half & half

12 oz bag wide egg noodles

salt & pepper to taste

2 tsp dried parsley

Mix the brown sugar, oil, egg, and egg whites in a stand mixer. Add in oatmeal, mashed banana and milk to combine. Mix in the dry ingredients and combine only until moist. Pour batter into a greased loaf pan and bake at 350 degrees for 55 minutes to 1 hour.

When you only need one loaf, this is a hearty banana bread. The oatmeal gives it great texture and it whips up quick and easy.

1 c. brown sugar

7 tbsp oil

1 egg

2 egg whites

1 c. oatmeal

3 ripe bananas, mashed

1/2 c. milk

2 c. flour

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

Preheat oven to 425 degrees. As oven preheats, place the butter in a 9x13 baking dish and put in oven for the butter to melt. Add eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into the baking dish with the melted butter. Swirl the batter and the butter to create peaks during baking. Bake for 20 minutes or until golden brown and puffy. Sprinkle with powdered sugar and serve warm with syrup.

6 eggs

1 c. milk

1 c. flour

Dash of salt

1 tsp vanilla

4 tbs butter

In a large skillet, brown meat and drain excess grease. Add garlic and onion and cook until soft. In a large bowl mix together soups, milk and vegetables. Stir in meat mixture and pour into a 9 x 13-inch baking dish. Salt and pepper to taste, then layer on sliced cheese, and frozen tater tots. Bake approximately 50 minutes uncovered at 350 degrees, until cheese is bubbly and tater tots are golden brown.

1 lb. ground hamburger

1 small onion, chopped

1-2 tsp minced garlic

1 lb. frozen tater tots

1 can cream of mushroom soup

1 can cream of celery soup

1 ½ c. milk

1 can green beans, drained

1 can corn, drained

4 slices Havarti cheese

American cheese

Salt and pepper