Prep 15 m Cook 35 m Ready In 50 m Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Combine macaroni, Cheddar cheese, ham, and mayonnaise in a 9x13 baking dish until well mixed. Sprinkle bread crumbs over the macaroni casserole. Bake casserole in the preheated oven until bread crumbs are lightly browned, about 25 minutes

Prep 6 m Cook 4 m Ready In 10 m Cook bacon in the microwave on a paper towel-lined microwave safe plate until crispy, about 4 minutes. Meanwhile, stir together tuna, Dijon mustard, horseradish, relish, and red onion. Season with paprika and pepper. Divide this mixture between the hoagie buns. On each sandwich, place 1/2 an avocado, 1/2 a tomato, 1 slice provolone cheese, 1 lettuce leaf, and 2 slices bacon

Cook 20 m Ready In 20 m Melt 2 tablespoons of the butter in a medium skillet over medium high heat. Add chicken to skillet and brown for 5 to 7 minutes, turning occasionally. When chicken is browned, add remaining 6 tablespoons of butter and the lemon juice (if desired, add extra lemon juice to taste). Saute for 6 minutes over medium heat, then remove chicken from skillet. Add cheese to skillet, stir all together until mixture has reached the consistency of a sauce, then pour the sauce over the chicken and serve hot

Prep 15 m Cook 30 m Ready In 45 m Preheat an oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish; set aside. Combine chopped apple and the 1/8 teaspoon apple pie spice in a small bowl; set aside. Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. Place one slice of prosciutto on each chicken breast. Place 1/4 of the apple mixture on each chicken breast. Roll up each breast and secure with a toothpick. Sprinkle the 1/2 teaspoon apple pie spice all over outside of chicken breasts and place into the prepared baking dish. Bake the chicken breasts, uncovered, in the preheated oven until no longer pink in the center and the juices run clear, about for 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). When chicken is almost done, melt butter in a small saucepan over medium heat. Whisk in flour to make a smooth paste. Whisk in milk and pepper; bring to a boil. Cook and stir until thickened and bubbly, about 5 minutes. Serve sauce over chicken

Prep 15 m Cook 50 m Ready In 1 h 10 m Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower florets onto a baking sheet, and brush with olive oil. Bake in the preheated oven until beginning to brown, about 30 minutes. Set aside. While cauliflower is baking, place ground beef and onion into a large pot over medium heat, and cook and stir until the meat is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Remove from heat. In a saucepan, bring the water to a boil, and stir in the salt, black pepper, cumin, oregano, curry powder, and turmeric. Mix the cooked cauliflower and garlic into the ground beef and onion in the large pot, and stir in the white rice. Pour the spiced water into the pot over the rice, and bring to a boil. Reduce heat to a simmer, and cover the pot; cook until the rice is tender and the water has absorbed, 15 to 20 minutes. Remove from heat, and allow to stand covered for 5 to 10 minutes to help dry out the rice. To serve, place a large serving platter on top of the uncovered pot, and flip to turn out the contents onto the platter

Prep 15 m Cook 1 h Ready In 1 h 15 m Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large mixing bowl, mix together the ground turkey, bread crumbs, onion, egg and milk. Season with balsamic vinegar, salt, pepper and rosemary. Press into the prepared pan. Blend together the tomato sauce, brown sugar and mustard; pour evenly over the top of the loaf. Bake for 1 hour in the preheated oven, or until juices run clear when pricked with a knife