By now, you’ve heard about how to make a great, healthy meal.

You probably don’t have a plate to show for it, but you probably want to try some.

Whether you’re craving for a quick bite to eat with your friends or you just want to show your friends who’s boss, the best way to serve a big plate of food is to cook it.

A big plate means lots of food.

A small plate means less food.

And a medium plate means more food.

But for those of you that love serving huge portions of food, there’s one simple trick to making a great plate: Cook it at the exact same temperature.

When you add more ingredients to the pot, it gets hotter and you’ll end up with a plate of meat that is as big as your fist.

To learn how to get the exact right amount of heat and the right temperature, you’ll need to know how the cooking process works and how to set your oven to cook the correct amount of time.

So to get started, here’s how to cook a plate at the right temp.


Add your meat and veggies.

You’ll want to cook your meat first, then vegetables, then some chicken.

(It’s also important to add a little more fat to the meat if you want it to be extra flavorful.)

Start by chopping the meat up and making sure the bones and fat are all chopped up.

Then add the meat to the pan and place it on top of the veggies.

(If you have a cast iron skillet, you can skip this step.)


Add some sauce.

Add in a little bit of your favorite sauce, like garlic butter, a splash of thyme, a pinch of pepper, a sprinkle of paprika, or some cayenne pepper, to taste.

It’s okay if you don’t use your favorite sauces in the recipe.

Just add the sauce and let it simmer for a few minutes to thicken the sauce.

When it’s ready, remove the meat from the pan.


Add vegetables.

Add the chicken to the skillet and stir it around.

Add a little oil, if needed, to help the chicken cook.

(This step can be skipped if you’re not using a cast-iron skillet.)


Cook your veggies.

Add them to the veggies, stirring to coat them and cook them for about 3 to 4 minutes.


Add more sauce.

(Again, you don to add more sauce if needed.)

Add some more oil to the sauce as it’s cooking, and stir the vegetables and meat together until the sauce is thickened.

When the veggies are done, add the cooked meat and vegetables to the cooked vegetables and chicken.



Serve the plate with a little sauce on top, or you can use a spoon to spoon it over your favorite toppings.


3.5 from 2 reviews Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 8 servings Calories: 431 kcal Ingredients 1 lb ground chicken or turkey 1/2 lb ground beef 1 cup shredded lettuce 1/4 cup shredded carrot 1 cup chopped parsley 1/3 cup chopped onion 1/8 cup chopped garlic 1/6 cup chopped dried oregano 1/16 tsp dried orephantum 1/12 tsp salt 4 cups water 4 cups shredded lettuce Instructions In a large bowl, combine the ground chicken, beef, and lettuce.

Add all the spices and seasonings and stir until everything is coated.

Let it sit for about 30 minutes, then remove the mixture from the heat and mix it into the beef.

Add it to the bowl and mix until everything becomes a paste.

Add salt and pepper and mix well.

Set aside.

(You can serve it warm or at room temperature.)


Prepare the pot.

Add water to a large pot and add the shredded lettuce.

Saute the vegetables until they’re soft.

Add ground beef and saute for a couple of minutes.

Add onions and garlic.

Cook for about a minute on each side.

(Add more water as needed.)

Turn the heat down to medium-low, add some water, and simmer for 10 minutes.

Remove the vegetables from the pot and set aside.


Set the oven to 425 degrees Fahrenheit.

(A good temperature for most people is between 325 and 350 degrees Fahrenheit.)

(If your oven is lower, it will cook hotter.)

3,5 from 3 reviews Prep Timing: 30 minutes Total Timing Time: 30 Minutes Serving Size: 4.5 ounces Calories: 583 kcal Ingredients 4 tablespoons butter, melted (or canola or vegetable oil) 1/1 cup olive oil 1/10 cup butter, softened (or coconut oil) 3 cloves garlic, minced 1/32 teaspoon salt 1 cup red wine, preferably Cabernet Sauvignon 1/24 cup heavy cream 3 cups water 1 cup milk (or as needed) Directions Heat a medium pot

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