If you want to skip the trip to the grocery store, we've compiled a few recipes you can make with things you probably already have in your house.

1. Black Bean Soup

Ingredients:

• 1 can of black beans
• 1 cup of chicken or beef stock
• 1/2 cup of jarred salsa
• 1/4 cilantro, washed and chopped
• 1 clove of garlic
• Juice from half a lime
• 1/2 tsp. cumin
• Salt and pepper, to taste
• 1 tbs. cream or milk

Instructions:

1. Combine all ingredients (except cream/milk) in a pot and boil contents for 15-20 minutes until beans are very soft.
2. Remove from heat and let cool. Pour mixture into a blender and pulse until combined. Return to pot.
3. Stir in cream/milk and cook on low until combined. Serve immediately.
4. Optional: Top with green onion, bacon, hot sauce, and/or a dollop of sour cream. Whatever you want!

2. TOMATO AND SPINACH PASTA

Ingredients:

• 8 oz. of your choice of pasta
• 1 medium yellow onion, diced
• 2 tomatoes, diced (substitute option: 1 can diced tomatoes)
• 2 cloves of garlic
• 1.5 cups of spinach, roughly chopped
• Juice from 1 lemon
• Zest from half the lemon
• 2 tbs. grated Parmesan cheese
• 1 tsp. dried basil
• Salt and pepper, to taste

Instructions:

1. Fill large pot halfway with water and heavily salt (you want water to be salted like the ocean when you boil pasta!). Smash 1 glove of garlic and add to pot. Bring to boil, add pasta, and cook per package instructions. Set aside 1 cup of pasta water and drain noodles.
2.  Add 1 tsp. of olive oil to a pan and heat over medium heat. Once hot, add onion and 1 clove of garlic, minced. Add salt and pepper, to taste. Cook 3-4 minutes until garlic is fragrant and onions are translucent.
3. To pan, add tomatoes and lemon zest. Cook 1-2 minutes. Add spinach, lemon juice, dried basil, and reserved pasta water. Boil mixture then reduce to simmer.
4. Stir in warm pasta and Parmesan cheese. Mix until combined. Serve immediately.
5. Optional: Top with black pepper, green onion, and/or additional Parmesan.

3. BUFFALO CHICKEN SALAD

Ingredients:

• 1 boneless skinless chicken breast
• 1 cup flour
• 1 head of romaine lettuce, washed and chopped
• 1/2 cup shredded cabbage (purple or green)
• Handful cherry tomatoes, quartered
• 1/4 cup each celery and baby carrots, cut on the bias
• Hot sauce
• Ranch dressing
• 2 tbs. seasoned salt
• 1 tsp. garlic powder
• 1 tsp. chili powder
• Salt and pepper, to taste

Instructions:

1. In a medium mixing bowl, combined flour, seasoned salt, black pepper, garlic powder, and chili powder.
2. Cut chicken into 1 inch cubes. Season lightly with salt and pepper. Add chicken to the flour mixture and toss to coat.
3. Prep the salad: In a large bowl, add lettuce, cabbage, celery, carrots, and tomatoes. Set aside.
4. Heat 3 tbs. olive or coconut oil in a pan over medium heat. Once hot, add chicken cubes coated in flour, spaced apart so they're not touching. Cook 4-5 minutes then flip to each side until medium brown all the way around and cooked all the way through.
5. When chicken gets pulled out of the pan, lay on a paper towel to absorb excess oil and salt immediately. Toss chicken in hot sauce of your choosing. 
6. Plate a helping of salad, add chicken to the top, and drizzle ranch.
7. Optional: Top with croutons, shredded cheese, and/or cracked black pepper.