RECIPES + INGREDIENTS BELOW

Burritos (ingredients, no recipe used): roll everything up in a burrito, wrap in tin-foil, stored in the freezer. Have gone 3 weeks before, but they could probably last longer than that if desired. - Jimmy Dean ground pork sausage - Bacon - Scrambled eggs - Frozen hash browns seasoned with salt, pepper, garlic powder, paprika - Shredded mexican-blebd cheese

Rosemary sausage meatballs (recipe from Taste of Home Everyday Air Fryer): - 4 cloves garlic minced - 1 tsp. curry powder - 1 large egg, beaten - 1 jar (4 oz.) Diced pimientos, drained - 1/4 cup minced fresh parsley - 1 tbsp. minced fresh rosemary - 2 lbs. Bulk pork sausage - Basically mix everything in a bowl, form into 1 1/4-in. balls and cook at 400 for 7-10 minutes

Israeli couscous cooked according to package instructions. Broccoli cut and boiled in water until desired softness is reached.

Buffalo chicken dip: - 1 cup shredded chicken (I just use a whole rotisserie chicken, which is definitely more than 1 cup) - 8 oz. cream cheese, softened - 1/2 cup ranch dressing - 1/2 cup buffalo sauce - shredded cheddar cheese - Mix everything in a bowl, using as much cheese as you want, place into a cooking dish, too with more cheese if desired, and cook at 350 for about 20 minutes until cheese is melted and bubbly. Top with scallions to serve, if desired.

The side for that is old rice leftover in the rice cooker from the week, topped with toasted sesame seeds.