Prep 35 m Cook 20 m Ready In 55 m Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium heat. Add celery, onion, and garlic; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Remove from heat. Mix ketchup, balsamic vinegar, and soy sauce together in a small bowl. Combine turkey, quinoa, eggs, parsley, sage, black pepper, and salt in a large bowl. Add celery mixture and 1/3 cup of the ketchup mixture; mix until well-combined. Spread 1/3 cup of the ketchup mixture on the bottom of two 9-inch square baking dishes. Form turkey mixture into meatballs with damp hands. Pour remaining 1/3 cup of the ketchup mixture over the meatballs. Bake in the preheated oven until meatballs are no longer pink in the center and ketchup mixture is thickened, 15 to 20 minutes

Prep 20 m Cook 45 m Ready In 1 h 5 m In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside. Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes. Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving

Prep 5 m Cook 30 m Ready In 1 h 35 m Preheat oven to 350 degrees F (175 degrees C). Place the chicken breasts and Italian dressing in a zip-top bag. Seal bag, and refrigerate for at least 1 hour. Remove chicken from marinade and place in a baking dish. Discard used marinade. Layer pepperoni slices evenly over chicken. Cover dish with foil, and bake in the preheated oven until the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C). Remove chicken from the oven, uncover, and top each chicken breast with a slice of provolone cheese. Return to oven and bake until cheese is melted and bubbly, about 5 minutes

toss together the chicken"

Prep 30 m Cook 10 m Ready In 40 m Preheat your oven's broiler. Combine the lunch meat, eggs, cheese and onion in a food processor, or run them through a grinder. Once everything is minced, stir in enough of the mayonnaise to hold it together. Spoon equal amounts of the mixture onto open buns, and place two pieces of bacon on top of each one. Broil a few inches from the heat for 5 to 8 minutes, or until the bacon is crisp. Watch carefully so the burgers do not burn."

Prep 15 m Cook 20 m Ready In 45 m Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan. Melt butter in a large skillet over medium-high heat. Stir in the leek, green onion, and salt and pepper; cook until soft and tender. Pour in the beef broth; whisk in the flour. Simmer until mixture becomes creamy and thick. Line each muffin cup with 1 slice of ham to form a cup. Spoon about 1 tablespoon of the leek mixture into the bottom of each ham cup. Top with a heaping tablespoon of cheese. Press the cheese down lightly with a spoon. Beat eggs and cream in a large bowl. Divide egg mixture evenly between the ham cups. Bake cups in the preheated oven until set and golden, about 12 to 15 minutes. Allow baked eggs to rest for at least 10 minutes in muffin cups. Remove by gently pulling on the crisped ham edge and lifting up. Serve immediately or refrigerate