2 pounds skinless boneless chicken breasts

1 tablespoon olive oil

2 10-ounce bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)

1 16-ounce bag frozen broccoli cuts

2 large eggs, whisked

3 cups, shredded mozzarella cheese

2 teaspoons coarse sea salt

2 teaspoons garlic powder

2 teaspoons onion powder

2 tablespoons butter, melted

1 cup shredded Italian blend cheese

Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.

Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.

While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.

Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.

In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.

Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.

Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.

4 cups cubed or shredded chicken, cooked
1 (10- ounce) can Ro-Tel, undrained
1 cup instant rice, uncooked
2 cups grated Colby Jack cheese, divided
1 (10.75- ounce) can Cream of Chicken Soup
2 tablespoons taco seasoning
2 tablespoons milk
1/2 cup canned corn, drained
optional – 1/2 cup black beans, drained
optional garnish – sprinkle with chopped cilantro or parsley

Preheat the oven to 350°F. Lightly coat a 9×9 baking dish with nonstick spray. Set aside.
In a large bowl combine the chicken, Ro-Tel, rice, 1 1/2 cups grated Colby Jack cheese, Cream of Chicken soup, taco seasoning, milk, corn, and black beans if using. Stir to combine.
Pour mixture into prepared pan, sprinkle with remaining cheese and cover tightly with foil. Bake for 30 minutes.
Uncover and allow to sit for 5 minutes before serving.

1 (17-ounce) container of purchased plain hummus

1/2 cup reduced-fat, crumbled feta cheese

1/4 cup thinly sliced green onions (from about 2 onions)

3/4 cup chopped Italian flat-leaf parsley

1 teaspoon extra virgin olive oil

Pinch of  kosher salt

cherry tomatoes, halved

1 large red pepper, optional (look for one with broad, flat sides)

1 – 1 1/2 tablespoons very finely crumbled, reduced-fat feta cheese

dippers for serving: whole-grain pita chips, wedges of whole-wheat pita bread, pretzels

or any red and green veggies

In a medium-sized bowl, combine hummus, 1/2 cup feta, and green onions.

Place a small bowl or drinking glass in the center of a large, round platter

Use a rubber scraper to spread the hummus mixture in a circle all around the bowl/glass you placed at the center

Remove the bowl/glass from the center using a gentle, upward twisting motion. If needed, you can carefully insert the tip of a toothpick under the edge of the bowl/glass to help it release.

In another small bowl, toss parsley, oil, and salt until the parsley is thoroughly coated and the oil and salt are evenly distributed.

Spoon parsley mixture in a circle on top of the hummus layer, leaving a small border of hummus showing all around.

Place halved cherry tomatoes, cut-side down, randomly throughout the parsley layer, so they look like Christmas ornaments.

If making the optional bow out of red pepper, cut one broad, flat side off the pepper (as shown in the photo in our post), and gently but firmly press a metal, bow-shaped cookie cutter (we use this one) through the pepper slice to cut out your bow. Place the bow on your wreath.

Sprinkle entire wreath lightly with a dusting of 1 – 1 1/2 tablespoons very finely crumbled feta, to look like snow. You can adjust the exact amount of feta, depending on the diameter of your wreath – you want it to look like just a light dusting, without using so much feta that it hides the other ingredients.

Serve immediately with dippers of your choice, or cover and refrigerate for up to 1-2 days

Prepared pizza dough (or make your own)

Pizza sauce or Pesto

Mini peperoni

Mozzarella cheese

Green, red and yellow pepper

Any other topping you want!  Banana peppers, black olives etc

Prepare pizza crust according to package directions.

On lightly floured work surface, roll out dough into large rectangle, about 1/4 inch (5 mm) thick.

Using large Christmas tree cookie cutter, cut out 12 Christmas trees, re-rolling dough as needed. Transfer tree pizzas to 2 large parchment paper–lined baking sheets, about 2 inches (5 cm) apart.

Spread sauce over each pizza; sprinkle with cheese. Garnish with pepperoni, colored peppers and any other topping…be creative 🙂

Bake according to package directions, about 10 to 15 minutes, or until crust is golden brown.

Let cool for 5 minutes before serving.

1 cup salted butter, softened

1/3 c finely chopped dried cranberries

2 Tbsp pure maple syrup

1 Tbsp orange zest

Dash of cinnamon

Whip butter for 3 minutes using an electric or stand mixer

Add in cranberries, syrup, orange zest and cinnamon.

Mix on High for 2 minutes

Refrigerate leftovers

Cooking spray

10 (8-inch) flour tortillas

3/4 c. marinara

2 c. shredded mozarella

1/4 c. chopped pepperoni

1/2 tsp. oregano

1/2 tsp. crushed red pepper flakes

3 tbsp. butter, melted

2 cloves garlic, minced

1/2 c. freshly grated Parmesan

1 tbsp. fresh basil, chopped

Preheat oven to 400°. Line a sheet pan with aluminum foil and spray with cooking spray.

Working with one tortilla at a time, spread approximately 1 tablespoon of sauce on tortilla slightly offset from the center. Then top with mozzarella, pepperoni, and a pinch of both oregano and crushed red pepper.

From the edge closest to your filling, roll the tortilla as tightly as you can and place it on prepared sheet pan, seam side down. Repeat process with remaining tortillas.

In a small bowl, whisk together melted butter and garlic. Brush garlic butter onto tops of taquitos, making sure to coat evenly. Then sprinkle with parmesan cheese.

Bake for 15 minutes or until tops of taquitos are golden.

Garnish with basil before serving.

1 cup coarsely crushed pretzels

1 cup sugar, divided

1 stick butter, melted

1 (8 ounce) Cream Cheese, softened

1 (20 ounce) can Crushed Pineapple, drained

12 ounces Cool Whip

Preheat oven to 400 degrees.

Roughly crush pretzels, and combine with 1/2 cup sugar and melted butter. Press into the bottom of a 9×13 baking dish. Bake for 7 minutes, cool. Break into pieces, and set aside in an air tight container until ready to use.

Beat Cream Cheese and 1/2 cup sugar until creamy. Fold in pineapple and cool whip. Chill.

Before serving, stir 3/4 pretzel mixture in, top with remaining to serve.

6 tablespoons butter, cubed

4 ounces cooked ham, chopped

1 to 2 garlic cloves, minced

1 head cauliflower, broken into florets

1-1/2 cups heavy whipping cream

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

Dash cayenne pepper

1-1/2 cups shredded Swiss cheese

2 to 3 tablespoons minced fresh parsley

1. Preheat broiler. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and garlic; saute for 4-5 minutes. Add cauliflower, and cook just until crisp-tender. Combine cream and flour; stir into skillet, and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute longer.
2. Pour into a 2-qt. baking dish. Sprinkle with cheese. Broil until lightly browned, 2-4 minutes. Sprinkle with parsley. Serve immediately.

2 large sweet potatoes

2 tsp olive oil

1 c grape tomatoes, halved

4 Tbsp butter

1 tsp salt

2 cups chopped, cooked chicken

1 cup pesto

Preheat oven to 425*.  Line a baking sheet with foil.  Pierce sweet potatoes several times with a fork and place them on the baking sheet.

Bake 45-50 min or until soft and tender.

While potatoes bake, heat oil in a skillet over high heat.  Add tomatoes and cook 1 to 2 minutes until browned.

Slice each cooked sweet potatoes in half lengthwise.  Mash 1 Tbsp of butte into each sweet potato half and sprinkle each with ¼ tsp salt.  Divide chicken, pesto and tomato equally among sweet potato halves.

Serve warm.

2 teaspoons olive oil

1 pound (500 g) boneless and skinless chicken thighs diced into 1-inch pieces

2 teaspoons minced garlic

1/3 cup barbecue sauce

Salt to season

10 stand and stuff taco shells

2 cups shredded mozzarella cheese

1/3 of green bell pepper | capsicum deseeded and sliced thinly

1/4 of a red onion sliced thinly

1/4 cup sliced mushrooms

2 tablespoons sliced olives

Italian seasoning

Preheat oven to 400°F (200°C). Spray a 9×13-inch baking dish with cooking oil spray; set aside.

Heat the oil in a skillet or pan over medium-high heat. When hot, add the chicken and sear until golden and crisp. Add the garlic; fry until fragrant (about 1 minute); then add the barbecue sauce and salt to season (about 1/2 teaspoon salt). Cook until chicken is coated and glossy, and the sauce slightly thickens. Turn off heat.

Arrange taco shells in the baking dish. Sprinkle 1-2 tablespoons of shredded cheese into each taco shell to keep them from going soggy. Spoon about 2-3 tablespoons of the chicken mixture into each shell on top of the cheese until all the chicken is used. Top with the green pepper slices, onion slices, mushrooms and olives. Top shells with the remaining cheese and sprinkle with the seasoning.

Bake for 15 minutes or until the cheese has melted through. Serve with sour cream, guacamole, salsa, or condiments of choice.