In a large pot, combine crushed tomatoes, broth, drained beans, Italian seasoning, garlic powder, and black pepper. Stir well.

Bring to a gentle simmer over medium heat. Cook for 10 minutes, stirring occasionally.

Stir in the cheese tortellini. Simmer for the time listed on the package, usually 4–7 minutes, until tender.

Add spinach and stir for 1–2 minutes, until wilted.

Turn heat to low. Stir in Lactaid milk and warm gently without boiling. If too thick, add a splash of broth.

Cook rice according to the package or rice cooker instructions. If using Prep Day rice, reheat until steaming hot.

In a small bowl, stir together soy sauce, honey, ginger-garlic paste, and water.

Heat oil in a large skillet over medium-high heat. Add raw chicken pieces in an even layer; cook 5–7 minutes, turning until lightly browned.

Add broccoli and the sauce. Cover and cook 5–7 minutes, stirring once or twice, until broccoli is tender and chicken reaches 165°F inside.

Spoon rice into bowls and top with the saucy chicken and broccoli.

Scrub and dry the potatoes. Prick each several times with a fork.

Bake in the Ninja Flip at 400°F for 35–50 minutes, until the centers are easily pierced with a fork. Large potatoes take longer.

While potatoes cook, combine beans, corn, salsa, cumin, smoked paprika, garlic powder, and salt in a saucepan.

Warm the bean mixture over medium-low heat for 6–8 minutes, stirring occasionally.

Split each hot potato, fluff with a fork, and pile on the bean mixture. Sprinkle with shredded cheese so it melts.

Cook rice according to the package, or reheat Prep Day rice until steaming hot.

Whisk soy sauce, ginger-garlic paste, honey, sesame oil, black pepper, and water in a small bowl.

Heat cooking oil in a large skillet. Add ground turkey and break it into small pieces with a spoon. Cook until no longer pink and it reaches 165°F.

Add coleslaw mix and sauce. Toss and cook 5–7 minutes, until cabbage softens but still has some crunch.

Serve the warm turkey-and-cabbage mixture over rice.

Cut the tortillas into bite-size squares. Drain and rinse the black beans.

Heat oil in a large skillet over medium heat. Add Prep Day shredded chicken, beans, cumin, garlic powder, and smoked paprika. Stir for 2 minutes.

Pour in the enchilada sauce and stir in tortilla pieces until coated.

Cover and simmer gently for 6–8 minutes, stirring once, until tortillas soften and the chicken is steaming hot throughout.

Sprinkle cheese over the top. Cover for 2–3 minutes until melted, then serve.

Cook rice according to the package, or reheat Prep Day rice until steaming hot.

Warm oil in a large skillet or saucepan over medium heat. Stir in ginger-garlic paste and curry paste for 30–60 seconds.

Add coconut milk, water, turmeric, garam masala, and salt. Stir until smooth.

Add drained chickpeas and frozen vegetables. Bring to a gentle simmer.

Cook uncovered 10–12 minutes, stirring occasionally, until vegetables are tender and the sauce thickens slightly. Serve over rice.