Make the slow cooker white chicken chili

• Add part of the chicken breast, the Great Northern beans, corn, diced onion, cream cheese and the white chicken chili seasoning to the slow cooker.
• Cook on low until the chicken is tender and shreds easily, then shred the chicken and stir everything together.
• Serve with corn chips.

Bread and bake the chicken parmesan

• Set aside part of the chicken breast for the ranch chicken, then cut the remaining breasts in half and pound them thin.
• Dip the chicken in beaten egg, then in panko mixed with Parmesan.
• Fry or bake the cutlets until golden, top with marinara and mozzarella and bake until the cheese melts.

Cook the pasta and asparagus side

• Boil the pasta until al dente and drain.
• Roast or sauté the asparagus until tender.
• Serve the chicken parmesan over the pasta with the asparagus on the side.

Cook the cheesy Italian shells with beef and vegetables

• Brown part of the ground beef in a pan and drain.
• Sauté the sliced squash and zucchini in the same pan.
• Prepare the cheesy Italian shells according to the package and stir in the beef and vegetables.

Roast the potatoes for the burger bowls

• Dice the Yukon Gold potatoes.
• Roast them in the air fryer until golden and crisp, shaking halfway.

Build the burger bowls

• Brown the remaining ground beef and season to taste.
• Start each bowl with the roasted potatoes, then add the beef and shredded cheese.
• Top with pickles, lettuce, tomato and a drizzle of burger sauce.

Cook the green beans side

• Cook the green beans until tender.
• Serve alongside the burger bowls.

Make the ranch baked chicken with sweet potato fries

• Coat the reserved chicken breast with melted butter and ranch seasoning.
• Bake until cooked through and golden.
• Toss the sweet potato fries with a little oil and bake or air fry until crisp.

Warm the black eyed peas and serve

• Warm the drained black eyed peas in a pan.
• Serve the ranch chicken with the sweet potato fries, black eyed peas and corn chips.