1 tablespoon olive oil
1 pound asparagus, ends trimmed, cut into 2-inch pieces
2 cups cherry tomatoes, halved
3 cloves garlic, minced
Salt and pepper to taste
1/4 cup chicken broth
1 tablespoon lemon juice
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus more for serving
1 package (20 ounces) refrigerated cheese ravioli

Cook the ravioli according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5
minutes until tender-crisp.
Add the cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for another
2-3 minutes until the tomatoes begin to soften.
Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes.
Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce.
Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until
everything is heated through.
Serve the ravioli hot, topped with additional Parmesan cheese if desired.

2 cans crescent roll dough
1 lb corned beef (sliced or shredded)
8 slices Swiss cheese
1 ½ cups sauerkraut (drained)
½ cup Thousand Island dressing
1 egg (beaten)
1 tsp caraway seeds (optional)

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Unroll one can of crescent dough and press it into the bottom of the baking dish.
Layer half of the Swiss cheese on top of the dough.
Spread the corned beef evenly, then add the drained sauerkraut.
Drizzle the Thousand Island dressing over the sauerkraut.
Top with the remaining Swiss cheese slices.
Unroll the second can of crescent dough and place it on top, sealing the edges.
Brush the top with beaten egg and sprinkle with caraway seeds if using.
Bake for 25-30 minutes or until golden brown.

* 1 pound rigatoni pasta
* 1 cup crumbled feta cheese
* 1/2 cup dried cranberries (craisins)
* 1/2 cup chopped walnuts or pecans (toasted for better flavor)
* 1/4 cup chopped fresh parsley or chives (or a mix)
* Optional: 1/4 cup red onion, thinly sliced
Lemon Vinaigrette
* 1/4 cup extra virgin olive oil
* 1/4 cup fresh lemon juice
* 1 tablespoon Dijon mustard
* 1 tablespoon honey or maple syrup (to balance the tartness)
* 1 clove garlic, minced
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper

Cook the rigatoni according to package directions until al dente. Drain and rinse with cold water
to stop the cooking process and prevent sticking.
While the pasta is cooking, lightly toast the walnuts or pecans in a dry skillet over medium heat
for a few minutes until fragrant. Be careful not to burn them. Let them cool slightly and then
chop them if needed.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey/maple syrup,
minced garlic, salt, and pepper.
In a large bowl, combine the cooked pasta, crumbled feta cheese, dried cranberries, toasted nuts,
and chopped herbs. Add the sliced red onion, if using.
Pour the lemon vinaigrette over the salad and toss gently to coat all the ingredients.
The salad is best served chilled. You can cover and refrigerate it for at least 30 minutes to allow
the flavors to meld.

Southwest Chicken Salad
1-1.5 lbs. chicken tenderloin, cooked and shredded
¾ cup black beans rinsed, drained and dried
¾ cup red bell pepper diced
¾ cup chickpeas rinsed, drained and dried
¾ cup whole kernel corn rinsed, drained and dried
¾ cup cucumber core and dice
⅓ cup shallots finely diced
¼ cup jalapeno finely diced
¼ cup cilantro chopped small
¼ cup shredded cheddar cheese
kosher salt to taste
cracked black pepper to taste
Chili Lime Yogurt Dressing
½ cup 0% Greek yogurt
2 tablespoons lime juice fresh squeezed
2 tablespoons diced green chilis mild, canned works best
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon kosher salt
1-2 tablespoons water add more or less based on your preferred thickness

Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal
temperature reaches 165 degrees. Drain off the water and allow the chicken to cool. Then shred
the chicken using two forks.
Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice,
mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt
and water. Whisk well and set aside.
For a thicker dressing add less water, for a thinner dressing add more water. You can adjust
based on your preference.
Add the shredded chicken, vegetables, shredded cheese and herbs to a large mixing bowl. Season
with kosher salt and cracked black pepper. Taste and adjust accordingly. Then, pour as much or
as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well
coated.

2 large sweet potatoes, washed and scrubbed
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
For the Creamy Garlic Sauce:
2 tablespoons butter
2 cloves garlic, minced
1/4 cup heavy cream
1 tablespoon chopped fresh parsley
1/4 teaspoon dried oregano
Salt and pepper to taste

For the Spinach:
1 cup fresh spinach
Instructions:
Preheat your oven to 400°F (200°C).
Prepare the Sweet Potatoes:
Pierce each sweet potato with a fork several times. Rub the sweet potatoes with olive oil, garlic
powder, onion powder, salt, and pepper.
Roast the Sweet Potatoes:
Place the sweet potatoes directly on the oven rack and roast for 45-60 minutes, or until they are
tender when pierced with a fork.
Make the Creamy Garlic Sauce:
While the sweet potatoes are roasting, melt butter in a small saucepan over medium heat. Add
minced garlic and cook for 1 minute, until fragrant. Stir in the heavy cream, parsley, oregano,
salt, and pepper. Cook for an additional 1-2 minutes until the sauce is smooth and creamy.
Sauté the Spinach:
In a skillet over medium heat, sauté the fresh spinach until wilted.
Assemble and Serve:
Once the sweet potatoes are done, cut them in half lengthwise. Top with sautéed spinach and
drizzle generously with the creamy garlic sauce.

1.5 Pounds Boneless, Skinless Chicken breast cut into cubes
2 Tablespoons Olive Oil
4-5 Cloves Garlic mashed
¾ Cup Sun-Dried Tomatoes packed in oil and drained
2 Teaspoons Italian seasoning
2 Teaspoons Paprika
½ Teaspoon Kosher Salt
1 Teaspoon Ground Black Pepper
1 Cup Orzo
2 ¾ Cups Chicken Broth or Water
¾ Cup Heavy Cream
2 Large Handfuls Fresh Spinach
¾ Cup Parmesan Cheese freshly grated

To make this recipe, start by preparing the chicken. Pat the chicken breasts dry with a paper
towel and slice them into cubes. Set them aside while you prepare the skillet.
Heat a skillet, on the stove, over medium heat, and add in the oil.
Once the oil is hot, add in the chicken and cook for 2-3 minutes, until the edges start to cook.
Then, add in the sun-dried tomatoes, garlic, italian seasoning, paprika, sea salt, and black pepper,
and cook for 3-4 more minutes.
Then, add in the orzo and broth and stir well.
Reduce the heat to medium, then cover the pan and allow it to cook for 12 minutes. Remove the
cover every few minutes and stir, to ensure that the orzo doesn’t stick to the bottom of the pan.
Once the orzo is cooked through, add in the coconut milk or heavy cream and spinach and stir
until the spinach is wilted.
Finally, add in the freshly-grated parmesan cheese and stir one last time.
Once it’s done, remove it from the heat, serve it immediately, and enjoy!

5 strips bacon
1 (16-ounce) can refried beans
3/4 cup store-bought Buffalo hot sauce
1 pound cream cheese, softened
5 tablespoons ranch dressing
1 tablespoon dry ranch seasoning
1 pound cooked boneless, skinless chicken breast, shredded and roughly chopped into 1/2-inch
lengths
1 c canned corn (could use Mexi corn)
1 1/2 cups shredded Pepper Jack cheese
3/4 cup crumbled blue cheese 3 scallions, cut into small pieces
Tortilla chips and celery sticks, for serving

Arrange bacon strips on a foil-lined baking sheet and set oven to 400°F.
Place bacon in oven as it preheats and bake until crisp, about 20 minutes.
Meanwhile, in a small bowl, thoroughly mix refried beans with 1/4 cup of Buffalo hot sauce.
Spread refried beans in an even layer in an 8- by 8-inch baking dish or round casserole dish.
In a separate mixing bowl, mix cream cheese with ranch dressing and dry ranch seasoning.
Gently spread cream cheese mixture over bean layer in baking dish, being careful not to blend
the two together.
Mix chicken with remaining 1/2 cup Buffalo hot sauce. Spread chicken all over cream cheese
layer.
Sprinkle pepper jack cheese evenly over chicken.
Layer the corn over the cheese.
Layer the bacon over the corn.
While dip is still hot, top with blue cheese crumbles and scallions.
This dip can be eaten hot or at room temperature.
Enjoy with tortillas, celery sticks or the cracker of your choice!

1 box yellow cake mix
1/2 cup unsalted butter, melted
1 large egg
1 cup toffee bits
1 can (14 oz) sweetened condensed milk
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, mix the cake mix, melted butter, and egg until a dough forms. Press two-thirds
of the dough evenly into the bottom of the prepared baking pan.
Sprinkle the toffee bits evenly over the dough layer.
In a small saucepan over low heat, stir together the sweetened condensed milk, chocolate chips,
and vanilla extract until melted and smooth. Pour this mixture over the toffee bits.
Crumble the remaining dough over the chocolate layer.
Bake for 25-30 minutes, or until the top is golden brown. Allow the bars to cool completely
before slicing and serving.

4 cups shredded rotisserie chicken
3 cups mozzarella cheese
1 12 oz container blue cheese crumbles
16 oz buffalo sauce
12 burrito sized flour quesadillas
1 stick melted butter
Blue cheese crumbles & cilantro for garnish
ranch & bleu cheese for dipping

Preheat the oven to 450 degrees. In a large bowl, mix together chicken, mozzarella, bleu cheese
and buffalo sauce. Set aside.
Brush melted butter on cookie sheet, then layer on tortillas, overlapping each other & on the
sides. evenly distribute buffalo chicken mixture on top of tortillas.
Place 2 tortillas in the center, on top of the mixture, then fold over tortillas on the edges.
Brush on the rest of the butter and add second cookie sheet on top, smashing quesadilla together.
Cook for 25-30 minutes.
Remove from oven, allow to cool. Cut into pieces (using a pizza cutter). Add ranch and bleu
cheese, serve and enjoy!

3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 (5-ounce) package baby spinach
1 (15-ounce) can no-salt-added white beans, rinsed
1 (10-ounce) container cherry tomatoes, halved
1 cup mozzarella pearls
1/3 cup chopped fresh basil, plus more for garnish

Whisk vinegar, oil, mustard, salt and pepper together in a large bowl. Add spinach, beans,
tomatoes, mozzarella and basil; toss to combine. Garnish with more fresh basil, if desired.