Salad:

• 1 pound elbow macaroni cooked and drained
• 1/3 cup apple cider vinegar
• 1 20 oz. can pineapple chunks, juices reserved
• 1 8 oz. package diced ham, patted dry with paper towel
• 1 cup carrots shredded
• 1/2 cup green onions thinly sliced

Dressing:

• 3/4 cup reserved pineapple juice
• 1 tablespoon sugar
• 1 1/2 cups mayonnaise
• 1 6 oz. container pineapple yogurt

• 2 tablespoons butter
• 1 onion diced
• 2 cloves garlic chopped
• red pepper flakes to taste optional
• 1/4 cup flour rice flour for gluten-free
• 3 cups vegetable broth or chicken broth
• 1 28 ounce can diced tomatoes
• 2 tablespoons tomato paste
• 8 ounces cheese tortellini gluten-free for gluten-free
• 1/2 cup Parmigiano Reggiano parmesan, grated
• 10 ounces spinach coarsely chopped
• 1/2 cup heavy/whipping cream or Greek yogurt
• salt and pepper to taste
• 1/4 cup basil chopped (optional)

• 6 Large potatoes unpeeled and cut into medium-sized cubes
• 10 Slices of Bacon cooked & crumbled- reserving half of the bacon fat
• 1 Large Onion finely chopped
• 3 Large cloves of Garlic peeled and finely diced
• 1/4 cup of broth Chicken or Beef
• Salt & Pepper to taste
• 2 TB of Butter melted
• 1/2 Cup of your favorite cheese cheese is optional & should be added 5 minutes prior to the potatoes being done
• 1 teaspoon Parsley

• 28 Ounces Diced Potatoes Can Use Frozen Or Refrigerated Diced Potatoes
• 10.75 Ounces Canned Cream Of Chicken Soup
• 1 Cup Sour Cream
• 1 1/2 Cups Shredded Cheddar Cheese
• 1/4 Cup Finely Diced Yellow Onion
• 2 Tablespoons Butter Melted

• 1 bag frozen peas I used baby peas
• 1 cup chopped celery
• 1 small or ½ large red onion finely chopped
• 2 hardboiled eggs chopped
• ¾ cup cheddar cheese cut into small cubes

Dressing

• ½ cup mayonnaise
• 2 tablespoons sweet pickle relish no liquid!!
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon ground mustard

• 1.5 lbs. ground beef
• 1 onion chopped
• 1 small green bell pepper chopped
• 2-3 stalks celery chopped
• 3/4 tsp creole seasoning
• 1 can of cream of celery
• 1 can of cream of mushroom
• 1/2 lb. Velveeta cheese cubed
• 3 1/2 cups No Yolk Extra Broad noodles

• 1 medium white onion chopped
• 1 Tablespoon minced garlic
• 1 1/4 lbs. chicken tenders or rotisserie chicken shredded
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 25oz. jar Marinara sauce
• 1 1/4 12oz. packages cream cheese
• 1 teaspoon Italian seasoning
• 2 dried bay leaves
• 1 lb. pasta cooked

• 3 cups egg noodles
• 2 cups shredded cooked chicken
• 1 package 12 oz frozen mixed veggies
• 1 cup milk
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp onion powder
• 2 tbsp. melted butter
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/2 cup cheddar cheese shredded
• 6-7 Ritz crackers crushed: