Greek Pasta Salad

A lemon-dressed short-pasta salad with cucumber, tomatoes, bell pepper, olives, feta, and optional chickpeas. Cool and drain pasta before mixing.

A lemon-dressed short-pasta salad with cucumber, tomatoes, bell pepper, olives, feta, and optional chickpeas. Cool and drain pasta before mixing.

Boneless chicken thighs slow-cooked with jerk seasoning, lime, soy sauce, onion, and bell pepper. Use thawed meat and check the thick pieces for doneness.

A stovetop cabbage-and-beef stew with bell pepper, tomato sauce, bouillon, thyme, and cayenne. A small water allowance is used only if the pot becomes dry.

A baked spaghetti casserole with already cooked shredded chicken, condensed soup, cream cheese, tomatoes with green chiles, and a cheddar topping.

Bone-in chicken with a buttermilk soak and seasoned flour-panko coating, baked on hot buttered metal trays until every piece is safely cooked.

A tomato and coconut curry using three cans of cooked chickpeas, warm spices, and optional spinach. Rice and yogurt are separate serving additions.

Fresh asparagus cooked in a single air-fryer layer with olive oil and pantry seasonings. Pecorino and lemon are optional finishes.

A single cinnamon zucchini loaf made with oil and two eggs. Measure the grated zucchini after gently removing excess surface liquid, then cool before slicing.

Soft pumpkin drop cookies topped with cream cheese frosting. Use plain canned puree, cool completely before frosting, and refrigerate for storage.

Fresh-strawberry cookies wrapped around sweetened cream cheese. Freeze the filling portions, chill the dough, and keep the baked cookies refrigerated.