Spaghetti and meatballs: Cook whole wheat spaghetti noodles, and top with a marinara sauce and oven-baked meatballs made from ground beef or turkey. Add bread crumbs, an egg, and some Italian seasonings to your ground meat before baking for about 30 minutes in a 350° F oven. Serve with a side salad in a vinaigrette dressing and garlic bread. Butternut squash curry: Saute sliced shallots in some olive oil, then add 2 cups of diced butternut squash and 1 Tbsp. of grated ginger. Add in 2-3 Tbsp. red curry paste as well as ½ Tbsp. of yellow curry powder. Stir and let cook for a couple of minutes before adding ¾ cup veggie broth, 1 15-oz. can of coconut milk, and 2 tsp. sugar. Bring to a simmer, then lower heat and cook for 12-18 minutes, or until squash is cooked through. Stir in 3 cups of baby spinach. Serve with rice, crushed peanuts, cilantro, and lime wedges. Shrimp and corn risotto: Bring 3 cups of chicken broth to a simmer, then reduce heat to low. Cook 4 slices of bacon, then cut each into four mini slices; drain, and crumble half the bacon. Cook 12 peeled and deveined jumbo shrimp in a Tbsp. of olive oil for about 1-2 minutes per side, then transfer to plate with bacon. Wipe out the pan, then add 2 Tbsp. each of olive oil and butter; over medium heat, cook ½ a diced onion for 5-6 minutes, then add ½ a red bell pepper and cook for another 2-3 minutes. Add 4 cloves minced garlic and ⅔ cup arborio rice and cook for 1 more minute, stirring until rice becomes translucent. Add ¼ white wine and cook, stirring, until evaporated. Then add the warmed broth in batches, continuing to stir, for about 18-20 more minutes or until rice is creamy and al dente. Stir in crumbled bacon, shrimp, and ¾ cup fresh corn kernels. Add ¼ heavy cream, ¼ cup asiago cheese, and cayenne pepper to taste. Cook until heated through. Garnish with bacon strips and more cheese. Twice-baked broccoli potatoes: Bake potatoes in the oven for 1 hour at 400° F. Once cooled enough to handle, slice them in half, lengthwise. Scoop out the pulp and place into a large bowl, leaving the skins intact. Rub the outside of the skins with some olive oil and place them on a baking sheet. Add 3½ Tbsp. butter, softened, to the potato pulp and mash until smooth. Then add ½ cup Greek yogurt, ¼ cup buttermilk, salt, pepper, and your favorite seasonings (you could use a ranch dressing packet, or go for spicy seasonings like cayenne and paprika). Add in 1½ cups cooked and chopped broccoli and ¾ cups shredded cheddar cheese, and mix together. Divide this mixture among the potato skins, then top with more cheddar cheese. Bake for 20-25 minutes. Mushroom pork chops: Season 4 pork chops with salt, pepper, and garlic powder. Brown the pork chops in a large skillet over medium-high heat. Add 1 chopped onion, diced, and ½ pound fresh mushroom, chopped, to the skillet. Pour 1 can of cream of mushroom soup over the top. Cover the skillet with a lid and reduce temperature to medium-low. Simmer 20-30 minutes, or until pork chops are cooked through. Serve with a side of oven-roasted asparagus or broccoli. Green chile chicken enchiladas: Mix 10 oz. cooked and shredded chicken breast with 8 oz. green chile enchilada sauce and 6 oz. monterey jack cheese. In another bowl, stir together 8 oz. green chile enchilada sauce and 1 cup sour cream. Add half of this sauce to the bottom of a 9x13 baking dish. Using 10 corn tortillas, fill each with the chicken filling, then roll each one up and place over the sauce in the baking dish. Pour the remaining sauce on top, then sprinkle with more monterey jack cheese. Bake for 25 minutes at 425° F. Top with chopped green onions, cilantro, and diced tomatoes. Serve with rice and refried beans.