Ingredients

• 4-5 uncooked boneless, skinless breasts

Ingredients

• 2 lb ground beef (I use 97/3)
• Salt and pepper to taste
• 1/2 cup beef of vegetable broth
• 1 cup onion, finely chopped
• 1 cup green pepper, chopped into small cubes
• 6 cloves garlic, minced
• 4 cans (15.5 oz each) red kidney beans, 15.5 oz each red kidney beans, undrained
• 4 cans (8 oz each) tomato sauce
• 2 cans (14.5 oz each) petit diced tomatoes
• 2 tablespoons granulate

Ingredients

• 1 lb. boneless and skinless chicken breast, sliced horizontal into halves
• 1/4 cup all-purpose flour
• 1 pinch salt
• 3 dashes ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy whipping cream
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon salt or to taste
• 2 1/2 tables

Ingredients:

• 1 cup diced celery
• 1 1/2 cups diced onion (about 1 medium onion)
• 2 cups chopped leek, white and light green parts only
• 2 cups diced carrot
• 1 1/2 cups diced zucchini (about 1 medium zucchini)
• 8 ounces cremini mushrooms, sliced
• 4 garlic cloves, minced
• 3 (15-ounce) cans cannellini beans, drained and rinsed well
• 1 (28-ounce) can diced San Marzano tomatoes
• 4 cups of vegetable or chicken stock
• 1 Tablespoon dried Italian seasoning herb mix
• 1 pound Italian saus