These easy, cheap and "MOUTH WATERING" Lunch recipes for a family get together......

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1. **Slow Cooked Chicken Thighs** Not mad at all about how easy these are.... 😂 😂

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![image]()

TOTAL TIME: 2:15
PREP: 0:15
LEVEL: EASY
SERVES: 4

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**INGREDIENTS** 1 tbsp. extra-virgin olive oil 6 bone-in or boneless chicken thighs kosher salt Freshly ground black pepper 1/2 c. low-sodium soy sauce 1/2 c. ketchup 1/4 c. honey 3 cloves garlic, minced 1/2 oz. freshly chopped ginger 2 tbsp. sriracha Juice of 1 lime Cooked rice, for serving Freshly chopped cilantro, for garnish

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**Directions** * In a cast-iron skillet over medium-high heat, heat oil. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer chicken thighs to slow cooker. * Whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss to combine. * Cover and cook until no longer pink, on low for 6 hours or high for 2 hours. Serve with rice and garnish with cilantro.

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2.**Baked Spaghetti** Nothing beats a heaping helping of spaghetti.

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![image]() TOTAL TIME: 1:00 PREP: 0:15 LEVEL: EASY SERVES: 6 SERVINGS

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**INGREDIENTS** 16 oz. spaghetti 2 tbsp. extra-virgin olive oil 1 medium yellow onion, finely chopped 2 cloves garlic, minced 1 lb. ground beef kosher salt Freshly ground black pepper 1 tsp. Italian seasonig 1 (28-oz.) can crushed tomatoes 1/2 c. basil, chopped 1 c. shredded mozzarella 1/4 c. Parmesan Chopped fresh parsley, for garnish

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**DIRECTIONS** * Preheat oven to 350 degrees F. Grease a medium baking dish. * Cook spaghetti according to package directions until al dente, drain, and set aside. * Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until no longer pink, about 8 minutes. Drain fat in a bowl lined with paper towels and return to pan. Pour in crushed tomatoes and basil and simmer until slightly reduced, about 10 minutes. Season with more salt and pepper to taste. * Toss with spaghetti, then transfer to baking dish and top with mozzarella and Parmesan. Bake until cheese is melted and pasta is warmed through, about 20 minutes. * Garnish with parsley.

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3. **Meatball sub soup** All the flavors of the sandwich mashed into one gloriously cheesy soup.

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![image]() TOTAL TIME: 0:50 PREP: 0:30 LEVEL: EASY SERVES: 4

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**INGREDIENTS**

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FOR THE MEATBALLS 1 lb. ground beef 1/2 c. Italian bread crumbs 2 cloves garlic, minced 1/4 c. fresh Italian parsley, chopped 1 tsp. crushed red pepper flakes kosher salt Freshly ground black pepper

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FOR THE SOUP 2 tbsp. extra-virgin olive oil 1 large onion, diced 1 large clove garlic, minced 2 tbsp. tomato paste 1 28-oz. can crushed tomatoes 3 c. low-sodium beef broth 1 c. skim milk 3 c. shredded mozzarella 1/2 c. freshly grated Parmesan 1 tsp. dried oregano kosher salt Freshly ground black pepper Baguette slices, for serving

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**DIRECTIONS** * Make the meatballs: Preheat oven to 350º and line two baking sheets with parchment paper. In a large bowl, combine ground beef, bread crumbs, garlic, parsley, and crushed red pepper flakes and season with salt and pepper. * Roll into meatballs and transfer to one prepared baking sheet. * Bake until browned and cooked through, 15 minutes, then heat broiler. * Make the soup: In a large pot over medium-high heat, heat oil. Add onion and cook until soft and golden, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add tomato paste and stir until combined, then add tomatoes, beef broth, and milk and stir until combined. * Add meatballs and bring to a simmer, then add half the mozzarella and all the Parmesan. Season with oregano, salt, and pepper. * Ladle soup into four oven-safe ramekins and top with a baguette slice. Top with remaining mozzarella and broil until browned and bubbly, 2 to 3 minutes. Serve hot.