• Bring lrg pot of water to boil.

Chicken & Rice:

• Place chicken in pot, cover with chicken stock.
• Season w salt & black pepper. Bring to boil, reduce heat to med-low, cover, cook 45-55 min.
• Transfer cooked chicken & 1/2c of the broth into container. Shred & store in fridge until ready to use.
• Cook rice, water, & a large pinch of salt in a rice cooker.

Veggies:

• Chop broccoli raab into 1-inch pieces. Slice peppers & 1 white onion. Slice red onion & keep separate. Medium dice 1 white onion, mince garlic cloves.

Pasta:

• Boil spaghetti in salty water until just past al dente. Drain, toss with olive oil, store in fridge.

Broccoli rabe:

• Cook 60 seconds in the same boiling water you cooked spaghetti in. Drain. Store in fridge in paper towel lined container.

Pickled Red Onions:

• Combine water, vinegar, sugar, & salt in pot, bring to boil. Add sliced red onions, remove from heat, & cool in the liquid. Refrigerate.

Ground Beef:

• Preheat pot over medium high, add olive oil, ground beef & large pinch salt. Break apart well while cooking. When starting to brown, add diced white onion, minced garlic & salt. cook 5-10 min over med heat, stirring often. Season w salt & pepper.

Peppers & Onions:

• Preheat pan on high. Add olive oil, sliced peppers, white onion, & salt. Saute til blistered & starting to soften. Remove from heat, tent w foil for 5 min to steam.

FINISHED DISHES / ASSEMBLY

CHICKEN FAJITA TACO

• Heat tortillas, reheat shredded chicken with peppers and onions. Add to tortillas and top with ranchero sauce and pickled red onions.
  

SUSHI BOWL

• Heat rice, rabe, & shredded chicken in microwave. Add shredded carrots, sliced cucumbers, pickled ginger, shredded nori, & spicy mayo.
  

GREEK CHOP SALAD

• Combine chopped romaine w diced cucumbers, sliced pepperoncinis, halved cherry toms, pickled red onions, chopped pepper/onion mix, shredded chicken. Dress w greek vinaigrette, top w crumbled feta.
  

MEDITERRANEAN CHICKEN PASTA

• Heat nonstick w olive oil, add chopped pepper/onion mix, chopped rabe, chopped artichokes, chopped garlic. Add spaghetti & shredded chicken, splash of vinegar or lemon juice, few Tbsp water, & a generous sprinkle parmesan. Warm & toss over low heat.
  

BURRITO BOWL

• Heat beef, rice, pepper/onion mix, & beans in microwave. Add shredded cheese, shredded lettuce, pickled red onion, & salsa or ranchero sauce.
  

BIBIMBAP

• Heat beef in nonstick, add 1/2c korean bbq sauce to glaze. Add to bowl with warm rice & rabe. Top w shredded carrot, sliced cucumbers, kimchi, bibimbap sauce, & sunny side up egg.
  

CHILI CRISP BEEF NOODLES

• Add 2-3 Tbsp chili crisp to large nonstick, add chopped rabe & 1c ground beef mix. Toss & warm. Add handful of spaghetti, 1/4c water, 1T peanut butter & 1T soy sauce.
  

SPAGHETTI SALSA ROSA

• Heat nonstick pan w olive oil, add 1-2Tbsp chopped calabrian chiles, 1Tbsp tom paste, 1/2c finely chopped onion/pepper mix, 3-4T water & 2-3T butter. Swirl to melt & emulsify. Add lrg handful spaghetti. Toss. Off heat add generous amount of parm. Top with parm & black pepper to serve.