• 1 pound (480 g) boneless and skinless chicken thighs,cubed 
• 1 pound (480 g) small potatoes,cubed
• 1 cup chopped yellow onion
• 2 poblano peppers,seeded and cut into pieces
• 1 jalapeno pepper,seeded and finely chopped
• 3 cloves garlic,peeled and minced
• 3 cups (750 ml) fat-free low-sodium chicken broth
• 14 oz (420 ml) can unsalted diced tomatoes,undrained
• 2 tablespoons chili powder
• 1 teaspoon dried oregano

1. In a large mixing bowl,combine all sausage meatball ingredients.
2. Mix well.
3. Form into marble-size meatballs.
4. Set aside.
5. In a slow cooker,combine chicken broth,tomato paste,carrot,garlic and red pepper flakes.Mix well.
6. Add sausage meatballs.
7. Cover slow cooker and cook on low-heat setting for 5-6 hours.
8. 30 minutes before serving,add pasta.Cook until pasta is tender.
9. Stir in spinach leaves.
10. Tuirn off slow cooker.
11. Ladle soup into bowls.Sprinkle with grated Parmesan cheese and chopped fresh parsley.

• 4 large bell peppers,cut into thin strips
• 2 medium yellow onions,peeled and cut into wedges
• 1 1/2 pounds (720 g) boneless and skinless chicken breasts,cut into thin strips
• 1 teaspoon ground cumin
• 2 1/2 teaspoons chili powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 cup (60 ml) plus 2 tablespoons freshly squeezed lime juice,divided
• 4 flour tortillas
• shredded lettuce,shredded Cheddar cheese
• sour cream
• salsa (optional)

• 28 oz (840 ml) can crushed tomatoes with garlic,undrained 
• 1/2 cup frozen chopped onions,thawed and drained
• 1/2 cup plus 2 tablespoons brown sugar
• 2 tablespoons vinegar
• 2 tablespoons dark corn syrup
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1 1/2 pounds (720 g) pork chops,trimmed and boned
• 3 cups cooked rice
• chopped fresh parsley

Cooking Method:

1. In a slow cooker,combine all ingredients,except noodles and seasoning. 
2. Cover slow cooker and cook on high-setting for  4-6 hours,adding noodles during last 20 minutes to cook.
3. Turn off slow cooker.Discard bay leaf.
4. Season to taste with slat and black pepper.
5. Serve chicken noodle soup hot.

Cooking method:

1. Grease inside of slow cooker with nonstick cooking spray.
2. Arrange pork tenderloin in slow cooker.
3. Pour over barbecue sauce,stir in thawed chopped onions.Stir well.
4. Cover slow cooker and cook on low-heat setting for 7-9 hours.
5. Using a tongs,remove cooked meat from slow cooker.
6. Transfer into cutting board.
7. Using a two forks<shred cooked meat.
8. Return meat to slow cooker and toss with barbecue sauce until well coated.
9. Heat through.
10. Serve on whole wheat buns with additional barbecue sauce if desired.

Cooking Method:

1. Preheat your grill to medium-high.
2. In a mixing bowl,combine all coconut sauce ingredients.
3. Mix well and set aside.
4. In another large mixing bowl,combine all kofta ingredients,except ground beef.
5. Stir well until curry paste completely dissolved.
6. Stir in ground beef and mix well.
7. Form elongated meatballs.
8. Tread meatballs onto soaked bamboo skewers.
9. Grill over medium heat,turning every 2 minutes for 10 minutes or until cooked through.
10. Serve beef kofta with homemade coconut sauce.

Cooking Method:

1. In a slow cooker,combine onion,red and green bell peppers and tomato.
2. Mix well. 
3. Top vegetable mixture with soy sauce.
4. In a small mixing bowl,combine olive oil and fajita seasoning.Mix well.
5. Rub oil mixture into chicken slices until evenly coated.
6. Add seasoned chicken pieces to slow cooker.
7. Cover slow cooker and cook on low-heat setting for 6-7 hours or until chicken pieces are tender.
8. Turn off slow cooker.
9. Transfer cooked chicken and vegetables to serving platter.
10. Serve hot.

Cooking Method:

1. Preheat oven to 255 F (130 C) .
2. In a large saucepan,combine chicken broth and carrots.
3. Add bay leaves and bring to a boil over medium-high heat.
4. Cook until carrots are tender.
5. Remove cooked carrots from saucepan and put into a bowl.Reserve cooking liquid.
6. Season chicken thighs with salt and black pepper.
7. In a large nonstick skillet,heat olive oil.
8. Add seasoned chicken thighs and saute in a single layer until brown,for about 5 minutes per side.
9. Remove browned chicken form the skillet and transfer to baking sheet.Place to a warm oven.
10. Add dry white wine,reserved cooking liquid to same skillet,scraping up any brown bits on bottom of pan.
11. Bring mixture to a boil over medium-high heat for about 12 minutes ( reduce until liquid measures about 3/4 cup).
12.  Add sour cream to the pan,bring to a boil to reduce lightly.
13. Stir in cooked carrots and tarragon.
14. Remove chicken from the oven and return to the pan.
15. Coat well with sauce.
16. Remove from the pan and transfer to serving platter.
17. Serve hot.

Cooking Method:

1. Preheat oven to 350 F (175 C).
2. In a small mixing bowl,combine all ingredients,except chicken pieces. Mix well.
3. Arrange chicken pieces in an ungreased baking sheet,skin-side up.
4. Pour mustard-honey sauce over.
5. Bake in preheated oven,uncovered,for 1 hour,basting every 15 minutes .

1. Preheat your oven to 425 F (210 C).
2. In a medium nonstick skillet,cook the sausage over medium heat,breaking the sausage up,using a wooden spatula,into small,crumbled bits.
3. Remove cooked sausage from the skillet and drain excess fat,using a paper towels.
4. Scoop inside out of sweet potatoes,leaving the skins intact.
5. In a medium mixing bowl,combine potato pulps,Greek yogurt,ground cumin and salt.Mix until smooth.
6. Place sweet potato skins on a parchment-lined baking sheet and spoon potato filling back in.
7. Spread cooked sausages evenly over,then top with shredded cheese.
8. Bake in preheated oven for 10-15 minutes or until is melted and lightly browned.

Cooking Method:

1. In a mixing bowl,combine all ingredients,except chicken wings and green onions.
2. Mix well.
3. Add chicken wings and toss well to coat.
4. Cover and refrigerate for 4 hours,tossing occasionally.
5. Preheat your oven to 425 F (210 C).
6. Line a baking sheet with parchment paper.Arrange marinated chicken wings on baking sheet.
7. Brush with marinade.
8. Bake in preheated oven for 25 minutes,turning once or until tender.
9. Remove baked chicken wings from the oven and transfer into serving platter.
10. Pour over cooking liquid,sprinkle with chopped green onions and serve immediately.

Cooking Method:

1. In a medium sauce pan,heat vegetable oil over medium heat.
2. Add onions and cook,stirring,until onions are translucent.
3. Stir in minced garlic,cumin,curry paste and brown sugar.Cook for a further 1 minute.
4. Stir in vegetable stock,ginger,lemongrass,peppercorns,jalapeno,fresh cilantro and fish sauce.
5. Increase heat to high and bring mixture to a boil.
6. Reduce heat to low and simmer,uncovered,for 30 minutes.
7. Remove from the heat and strain,discarding the solids.
8. Return strained broth to sauce pan and heat over medium heat.
9. Stir in remaining ingredients.
10. Cook stirring occasionally,until shrimp are cooked through.

Cooking Method:

1. Melt butter in a large saute pan.
2. Add pear halves (cored side down) and sate until golden around the edges.
3. Remove cooked pears from the pen and top with cheeses.
4. Pour honey over.
5. Sprinkle with toasted walnuts.Serve immediately.

Cooking method:

1. In a mixing bowl,combine minced garlic,egg yolks and seasoning.
2. Beat with a wire whisk.
3. Gradually add olive oil,while beating.
4. Add it drop by drop at first and then in a gradually increasing amount as the mixture thickens.
5. Set aside and chill.

Cooking Method:

1. Cook potatoes in boiling salted water until soft but still firm.
2. Drain well and put through a food mill or potato ricer.
3. Using a wooden spoon,beat potatoes until smooth.
4. Stir in butter,salt,black pepper,nutmegs and lightly beaten eggs with egg yolks.Whip until fluffy.

Cooking Method:

1. Roll out the dough until is paper-thin.
2. Cut into 2-3 inch circles.
3. In a medium mixing bowl,combine ground beef chopped yellow onions.Mix well.Season with salt and black pepper.Moisten with 1-2 tablespoons beef stock.
4. Place 1 teaspoon of beef filling in the center of each circle.Moisten the edges with the egg white and fold over to form a crescent shape.
5. Bring remaining beef stock to a rolling boil and drop in the pelmeni.
6. Cook for about 15 minutes.
7. Serve with sour cream.

Cooking Method:

1. Heat the butter in saucepan.
2. Add onions,celery and garlic.Cook,stirring,until onions are wilted.
3. Stir in parsley,tomatoes,tomato sauce,and seasoning.Simmer over low heat for 20 minutes,stirring occasionally.
4. Stir in crab meat and heat thoroughly.
5. Cook spaghetti,according cooking instruction.
6. Dress cooked spaghetti with the sauce.
7. Serve with grated Parmesan cheese separately.

Cooking Method:

1. Place cubed beef in mixing bowl.
2. In another mixing bowl,combine remaining ingredients.Mix well.
3. Pour mixture over meat and mix thoroughly.
4. Set aside and allow to marinate for at least 30 minutes.
5. Tread marinated beef cubes onto metal skewers.
6. Grill over preheated charcoal grill until cooked to desired doneness.

Cooking Method:

1. Cut beef round steak into 8 serving-size pieces. 
2. Heat vegetable oil in a large nonstick skillet.
3. Add sliced beef and brown,half at a time,in hot oil.Drain off fat and set aside.
4. Place onions in slow cooker.Add browned steak and mushrooms.
5. In a small mixing bowl,combine beef gravy and mushroom gravy mix. Mix well and pour over mixture in slow cooker.
6. Cover slow cooker and cook on low-heat setting for 8-10 hours.