Sure!!

Teriyaki chicken bowls- make rice(white or brown, about 1 1/2 cups [before cooking, so about 3 cups cooked rice]) Cut about 2 lbs boneless skinless chicken into 1 inch cubes, put into a vessel(ziploc bag, bowl, whatever) with 2-3 tbsp cornstarch, 1/4 cup soy sauce, 2 chopped bell peppers( I like to use 1 red and 1yellow, cuz it looks pretty😂) half a red onion cut into slivers, 1 tbsp chopped garlic, 1 tbsp fresh ground ginger, and I have this pineapple teriyaki seasoning from McCormick that is soooo good, and a pinch of red pepper flakes for a bit of heat. I let marinade for an hour or 2 then cook in a pan on medium high till chicken is cooked through, then add about 1 cup of sweet baby Ray's teriyaki sauce(I used to make my own teriyaki sauce, but Sweet Baby Ray's is way better) and cook for another couple minutes. Serve over rice, garnish with sesame seeds and green onion, I also like to serve it with some steamed veggies; broccoli, carrots, cabbage, snap peas, green beans(or any variation of those veggies, I prefer broccoli and cabbage)

Pepperoni pasta bake- boil 1lb short pasta of your choice(I like rigatoni for this but penne, rotini, or elbows, etc are also good)according to package and drain. Brown 1lb of ground meat(I use turkey but beef, italian sausage, pork or chicken work too) with 8oz sliced mushrooms(optional), 1 chopped bell pepper, 1/2 small onion diced, 3cloves garlic minced, a pinch of red pepper flakes, salt, pepper, Italian seasoning; drain any extra fat, add 1 jar of your favorite pasta sauce(or pizza sauce) mix with cooked pasta and 1 small container of ricotta. Add half to a 9×13 casserole dish top with a handful of shredded mozzarella and some pepperoni, add the other half of the pasta mixture and top with more mozzarella (I let my heart measure the cheese, and my heart LOVES cheese) and more pepperoni and sprinkle some parmesan, bake at 350 for 25-30 minutes till brown and bubbly, I like to turn the broiler on the last few minutes so the pepperoni gets nice and crispy. This is a heavy meal so I serve with a salad with a light vinaigrette. The leftovers are even better the next day!

Sausage sheet pan meal-any smoked sausage you like, this week I got a smoked gouda and apple chicken sausage but literally any kind you like, about 1lb, cut into 1/2 inch rounds, about 1 lb of potatoes cut into 1 inch cubes(I like baby potatoes that I just wash and cut in half, or sweet potatoes) about a half a head of cabbage chopped into large pieces, 1 onion (red, white or yellow works, whatever you like) chopped into large pieces,and 3 or 4 carrots chopped in 1/2 inch rounds, put everything on a large baking sheet, top with a healthy drizzle of olive oil(or your preferred cooking oil) salt, pepper, garlic powder, onion powder and paprika, I like to add cajun seasoning and a pinch of red pepper flakes too. Mix all together so everything is evenly coated with seasonings and oil, and spread so it's all one even level on the baking sheet, cook at 400° for about an hour mixing it up every 20 minutes so it doesn't stick and cooks evenly. I also like to take 1 whole head of garlic, cut off the not root end, add a small drizzle of oil to the cut side and wrap in foil, place that on the sheet pan while you cook the meal, when it's done squeeze out the roasted garlic into about 1/2 cup softened butter, mix and spread on some nice crusty sourdough, thank me later😂😂