• 1 chicken breast (roughly chunked)
• half a brown onion, diced
• 1 clove garlic (1/2 teaspoon of garlic powder if you can't get hold of fresh stuff)
• 1 litre of chicken stock (I use cubes but it really doesn't matter that much)
• 300ml of thickened cream (whipping cream in the US pls don't mistake for whipped cream though)
• pasta of your choice, I like flat noodles so fettucine is perfect
• flour and water mixed into a milky consistency (try to avoid lumps)

sautee your onion and garlic in a pot until they are just translucent add your chicken and fry together until the chicken is just colouring on the outside turn the heat all the way down on your stovetop and cover. Let this simmer for 1 hour put on a pot of pasta and while this boils you can work on the creamy sauce the stock should have reduced by almost 2/3s. if you like you can shred your chicken up otherwise add your cream then add the flour and water. Stir it constantly while it comes back up to a simmer to make sure the flour is evenly throughout the sauce, let it simmer for a few minutes to cook out the flour and thicken the sauce. given how much stock is in it you shouldn't need to add salt but salt and pepper to taste as needed~ Drain pasta and serve the sauce overtop with some parmesan cheese!

What you will need: • Non-stick oil spray • Bag of shredded frozen hashbrowns • 30 mL of melted butter • 15 mL of oil (I prefer olive oil, any will do) • Italian seasoning • Salt & Pepper • 240 g shredded cheddar cheese • Bacon • Eggs • Grated Parmesan cheese • Chives (optional) A note: I am not saying how many eggs, bacon or amount of hashbrowns to use because you can adjust it to however many you want to cook! If you're only cooking for 1-2, a half bag of hashbrowns should suffice. Preheat your oven to 204.4°C (400°F) Spray down a baking sheet with non-stick oil spray. Combine a bag of frozen hashbrowns, melted butter, oil, italian seasoning, salt and pepper to taste and combine. Sprinkle cheddar cheese on top. Bake the hash browns and cheese for about 20 minutes. Use your own judgement if you think it needs a bit longer. A good indicator is when the hash browns start to brown on the dges! Remove the pan and make some holes in the hashbrowns. Gently crack the eggs into the holes so that the yolk stays intact. Add slices of bacon on top of the hashbrowns, surrounding the eggs. Sprinkle the grated parmesan cheese on top of the eggs. Cook everything for another 10-15 minutes depending on how well you want the bacon to be cooked. Garnish with chives for a little extra flavor if you desire! Serve immediately.

What you will need: • 2-3 large sweet potatoes cut into bit sized pieces (probably roughly 200-300 grams) • Olive oil (1-2 TBSP; 15-30 g) • 2 TBSP of brown sugar (30 g) • 1 TBSP of chili powder (15 g) • 1 TBSP of cumin (15 g) • 1 TBSP of garlic powder (15 g; if all you have is garlic salt then omit or reduce the amount of salt you use!) • 1/2 TBSP of onion powder (8 g) • 2 tsp paprika (20 g) • A pinch of oregano • Salt and pepper to taste Preheat oven to 400F/205C. You can either be classy and measure out the spices into a small bowl, mix and then sprinkle on top of the sweet potatoes or you can sprinkle the seasonings directly on top of the sweet potatoes and just mix to coat. Bake for 30-45 minutes or until the sweet potatoes are easily pierced by a fork.