Sauté a chopped red onion, green bell pepper with garlic (fresh or powder) and sliced mushrooms (fresh or canned) until soft.

Add Diced Beef with a good squirt of ketchup or steak sauce, stir to combine and heat beef through. Serve over a toasted ciabatta bun or toasted bread and a cucumber, tomato salad.

In a casserole, combine diced eggplant, zucchini, carrots, onions, and raisins. Add a good dash of beef stock or water, thicken sauce with flour or corn starch and bake until vegetables are soft and sauce has thickened.

Add Diced Beef to casserole and stir well. Bake until Diced Beef has warmed through. Serve over fluffy couscous.

Soak wooden kabob skewers in water. Thickly slice chicken breast portions into cubes. Cut a selection of onions, zucchini, yellow and red peppers into similar sized cubes and string onto soaked kabob skewers alternating meat and vegetables.

Broil until veggies are cooked and Grilled Chicken Breast is warmed through. Serve with plain white rice and tzatziki sauce for dipping.

Sauté a combination of Asian vegetables (fresh or frozen), splash of soy sauce, dash of hoisin sauce and heat through until vegetables are cooked but still crunchy.

Add thinly sliced Grilled Chicken Breast portions and heat through. Serve on sticky white rice with some sesame seeds.

Serve warm Butter Chicken with boiled basmati rice and warmed naan bread on the side.

Pan fry your favourite veggies with Pulled Pork. Place onto tortilla wraps, roll and enjoy.

Prepare your favourite mac and cheese and add warmed Ground Beef (either mix it into the mac and cheese or serve it on top). Serve with veggie sticks.

Optional serving suggestions: top off with shredded orange cheddar cheese and bake until warmed through.

Sauté chopped onions until soft and then add your favourite chunky stewed tomatoes (canned or jar), some chopped garlic and add Ground Beef, stir until warmed through.

Serve over a thickly sliced toasted bread and garnish with Parmesan cheese. Serve with a green salad with Italian dressing.

Sauté sliced onions with thinly sliced red and green peppers. Toss with a little steak sauce. Lightly toast a crusty ciabatta bun and top with the sautéed vegetables and warmed through Farmer’s Sausage.

Serve with a lightly dressed salad of cubed tomatoes and cucumbers. Optional serving suggestion is to top with your favourite cheese.

Pan fry a medley of vegetables (zucchini, yellow squash, red, yellow and green peppers and carrots) until there is still a little crunch left. Add thinly sliced Farmer’s Sausage and heat until thoroughly warmed through.

Optional serving suggestion: serve on a bed of buttered white rice or mashed potatoes.

Heat Meatloaf portions until warmed through. Cook your favourite broad egg noodles and set aside. Sauté onions, sliced mushrooms, add a dash of steak sauce and mix well.

Add the cooked noodles and mix until well coated. Serve Meatloaf portions over noodles garnished with green onion slices.

Roughly pull apart Meatloaf into chunks. In a frying pan, add sliced onions, chopped garlic and sliced yellow peppers. Add the meatloaf chunks and heat through.

Sprinkle a little smoked paprika and chopped cilantro on top. Spoon into warmed half pita shells and drizzle with chipotle mayo and garnish with salsa. Serve with a tomato salad.

Prepare your favourite caesar salad (add sliced grape tomatoes for a change). Meanwhile, slice BBQ’d Pork Back Ribs in individual bones and heat until ribs are heated through.

Top individually sliced BBQ’d Pork Back Rib bones and garnish with Parmesan cheese.

In a saucepan heat baked beans until warmed through. Meanwhile, slice BBQ’d Pork Back Ribs in individual bones and heat until ribs are heated through.

In individual casserole dishes, ladle in warm baked beans and lay individually cut BBQ’d Pork Back Rib bones on top. Serve with creamy coleslaw.