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)

• 2 cups dry elbow macaroni
• 1 12 oz can evaporated milk
• 1 10 3/4 oz can cheddar cheese soup
• 8 oz sour cream Full fat works best
• 1/2 cup butter melted
• 3 large eggs
• 1 tsp dry mustard
• 1/4-1/2 tsp freshly ground black pepper adjust to taste
• 1/2 tsp salt
• 3 1/2 cups of triple cheddar cheese divided

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breasts cut into 1" pieces
• 1 teaspoon Italian seasoning
• salt and fresh ground pepper to taste
• 1 cup diced onion
• 1 teaspoon minced garlic
• 2 1/2 cups chicken broth
• 1 14.5 ounce can fire-roasted diced tomatoes
• 8 ounces approximately 2-1/2 cups uncooked dry (uncooked) penne pasta
• 1/2 teaspoon crushed red pepper or to taste
• 1/2 cup half and half
• 1 cup mozzarella cheese shredded
• 1 5 ounce bag fresh baby spinach
• 1/4 cup grated Parmesan cheese

• 8 ounces weight linguine pasta, uncooked (the same
• amount of other pasta may be substituted)
• 3 tablespoons all-purpose flour
• 8 ounces chicken broth vegetable broth may be substituted
• 8 ounces whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1.5 ounces 3 tablespoons olive oil
• 8 ounces sliced mushrooms
• 2 garlic cloves minced
• 3 ounces weight Gruyere cheese (or Gouda), shredded
• 2 cups fresh baby spinach leaves