Preheat oven to 350 degrees.
In a large sauté pan over medium high heat add the olive oil, onion and pepper. Sauté until softened and onions have become translucent.
While the onion and pepper are cooking, add the chicken and salsa to a medium size bowl. Once the vegetables are complete, add to the bowl and mix to combine.
Heat a large skillet to medium high and heat the butter and oil. Add the chicken to the hot skillet and brown on each side. Remove the chicken and set aside. Continue in the same pan, reducing the heat to medium. Add the cooking wine and garlic and reduce by half. Add the mustards, chicken broth and honey. Finish the sauce by adding the heavy cream, and salt and pepper to taste.
Preheat oven to 350 degrees.
Prepare pasta according to package instructions, pulling pasta before it is completely cooked. Drain and set aside.
In a large skillet, over medium high heat, cook the Italian sausage until brown and crumbly, about 5-7 minutes. Drain any remaining grease and add the pasta sauce to the sausage.
Preheat oven to 400 degrees and spray a cookie sheet with non stick cooking spray.
Prepare your dredging bowls, one for your eggs and the other for the flour and ranch dressing. In a third bowl for your crackers and fried onions until mixed well.
Preheat oven to 350 degrees.
Mix ground beef, onion, rice, bread crumbs, milk, eggs and pepper if desired. Shape into meatballs and place in a 13x9 pan.
Mix together all ingredients for the sauce and pour over the meatballs.
Cover with foil and bake for 1 ½ hours or until internal temperature reaches 160 degrees.
Spray crock pot with a thin coating of non stick spray.
Add all ingredients to the crock pot, stirring well to distribute seasoning.
Cook 4-6 hours on low or 2 hours on high.
Serve on tortillas and top with sour cream and your favorite condiments.
Preheat a large skillet to medium high heat.
In a medium bowl add your sliced chicken, spices and olive oil; mixing to combine. Cook chicken until slightly browned and chicken is cooked through; about 5-8 minutes.
While the chicken is cooking, add your cabbage mix with the remaining slaw ingredients and toss the cabbage until it is coated in the dressing.
Season the pork loin generously with salt and pepper and place in the crock pot.
In a bowl add the agave, tamari, Worcestershire, lime juice, garlic and ginger and whisk together. Pour the marinade over the pork loin and cover. Cook for 4-6 hours on high or 6-8 hours on low or until internal temp reads 145 degrees.
In a medium sized skillet melt butter over medium heat. Add garlic and sauté for one minute. Season chicken with salt and add to the skillet. Sauté chicken pieces for 3 to 5 minutes or until no longer pink, coating the chicken with the garlic butter as it cooks. Add the spinach in the last minute and cook until wilted. Finishing with the parmesan cheese and stir to coat the chicken.
Preheat oven to 400 degrees.
In a large bowl, combine the ground beef, green onions, sesame oil, garlic, salt and pepper. Press slider meat mixture into an ungreased 10 x 15 inch cookie sheet. Pierce the meat all over with a fork and bake for 10 minutes or until the internal temperature reaches 160 degrees.
