4 large croissants (from the bakery) sliced into 1 inch cubes
1 1/2 cups mixed berries (I used raspberries, blackberries, and blueberries)
8 oz cream cheese, softened
1 cup milk (whole or 2%)
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp lemon zest
Vanilla Bean Glaze:
1/2 cup powdered sugar
2-3 Tbsp heavy cream (or half and half and milk)
1 tsp vanilla bean paste (or vanilla extract if you don't have the paste)
powdered sugar for dusting (optional but recommended)

Grease an 8×8" baking dish, fill with sliced croissants and mixed berries. Set aside.
Add cream cheese to mixing bowl and beat with hand mixer until smooth. Add milk, sugar, eggs,
vanilla and lemon zest and beat until combined.
Pour mixture over croissants and berries.
Cover tightly and refrigerate overnight.
Remove baking dish from refrigerator and let sit on the counter. Preheat oven to 350 F degrees.
Bake, covered with aluminum foil, for 30 minutes. Remove foil and bake uncovered for 15
minutes, until golden and when a knife inserted in center comes out clean.
While casserole is baking, add powdered sugar, heavy cream, and vanilla bean paste to a small
mixing bowl and whisk to combine until smooth and pourable.
Drizzle glaze over casserole after it's finished baking. Serve warm and dust with powdered sugar
if desired.
Notes
You can bake this dish the same day you make it, if needed. Just be sure to let the croissant puff
sit for 30 minutes or so before baking so the croissants can soak up some of the liquid.

1 block of cream cheese, softened to room temperature
1 cup finely shredded sharp cheddar cheese (you don't want big pieces)
⅓ cup bacon, cooked and crumbled into very small pieces
Sea salt and black pepper, to taste
Almond slivers, for wings
5-6 olives, cut into small pieces, for the eyes
Shredded carrot or flat carrot pieces, for the feet and nose
Your favorite crackers

In a mixing bowl, beat cream cheese, cheese, and bacon together with a mixer (can just use a
spoon).
Scoop and roll mixture into small round balls. Roll around until coated in finely shredded cheese.
Cut small triangles of carrot for the nose and small pieces of carrot shreds for the feet.
Put one sliver on each side of the cheese balls, pressing it in, for the wings.
Place the very small pieces of olives on for the eyes.
Store in refrigerator until ready to serve. Place on your favorite crackers just before serving.
Don't refrigerate the crackers or they will get mushy!

1 pound carrots, peeled and cut into uniform 2-inch pieces
½ cup grated parmesan cheese
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon coarse ground pepper

Place carrots in a medium-sized saucepan, cover with water and place over medium-high heat.
Bring to a boil. Allow carrots to cook for about 10 minutes in boiling water or until fork-tender.
Or microwave until tender
Drain carrots and allow to cool slightly.
While the carrots cool, preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a medium bowl, combine the carrots, parmesan cheese, olive oil, garlic powder, salt, and
pepper. Stir well to fully coat.
½ cup grated parmesan cheese,2 tablespoons olive oil,1 teaspoon garlic powder,½ teaspoon
salt,½ teaspoon coarse ground pepper
Transfer carrots to the prepared baking sheet and space them out so they are in an even layer and
not touching. Using a flat-bottomed glass or jar, smash each carrot.
Roast in the preheated oven for 20 minutes. Remove from the oven, flip each smashed carrot and
continue to roast for 15-20 minutes or until crispy and starting to caramelize.
Remove from the oven, sprinkle with flake salt and extra parmesan cheese, if desired.

1 pound ground beef
1 small head of green cabbage, chopped
1 medium onion, diced
2 cloves garlic, minced
1 cup heavy cream
1 cup shredded cheddar cheese
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/4 cup grated Parmesan cheese

Preheat the oven to 350°F. In a large skillet, heat olive oil over medium heat. Add the diced
onion and minced garlic, sautéing until the onion is translucent. Add the ground beef, cooking
until browned. Drain excess fat if necessary.
Stir in the chopped cabbage, cooking until it begins to soften, about 5-7 minutes. Pour in the
heavy cream, adding paprika, salt, and black pepper. Mix well and let simmer for another 5
minutes.
Transfer the mixture to a greased 9×13 inch baking dish. Top with shredded cheddar cheese and
sprinkle with grated Parmesan cheese. Bake in the preheated oven for 25-30 minutes, or until the
cheese is bubbly and golden brown.
Let the casserole cool for a few minutes before serving.

4 boneless, skinless chicken breasts
½ cup hot honey (store bought or add chili flakes)
2 Tbsp Olive oil
2 garlic cloves, minced
1 tsp paprika
½ tsp onion powder
Sant and pepper to taste
½ tsp crushed red pepper flakes
½ cup crumbled feta cheese
1 tbsp fresh parsley, chopped
Lemon wedges for serving

Preheat oven to 400*. Lightly grease a baking dish.
In a small bowl, mix hot honey, olive oil, minced garlic, paprika, onion powder, salt and pepper
and red pepper flakes.
Place chicken in baking dish and pour the honey mixture over, coating well.
Bake uncovered, 25-30 minutes or until the internal temperature of the chicken is 165*.
In the final 5 minutes of baking, sprinkle with feta and return to oven to melt cheese slightly.
Remove from oven, let rest 5 minutes. Garnish with parsley and lemon wedges.

1 ½ pounds boneless skinless chicken thighs (or breasts), cut into 1-inch, bite-size pieces
⅓ cup sun-dried tomatoes in oil, roughly chopped (plus 1 tablespoon of the oil)
1 tablespoon tomato paste
1 teaspoon granulated garlic
1 teaspoons dried thyme
½ teaspoon smoked paprika
1 teaspoon kosher salt, divided
¼ teaspoon black pepper
1 ½ cups orzo (dry, uncooked)
3 cups low-sodium chicken broth
⅓ cup heavy cream
⅓ cup grated Parmesan cheese
2 cups baby spinach (optional, stir in at end)

Preheat the oven to 425°F. Lightly grease a 9×13 baking dish with a bit of oil or cooking spray.
Assemble: To the baking dish, add the chicken, 1 tablespoon sun-dried tomato oil, and tomato
paste. Sprinkle over the granulated garlic, thyme, paprika, ½ teaspoon of the salt, and pepper.
Toss to coat the chicken evenly in the oil, spices and tomato paste. Spread the chicken in an even
layer on the bottom of the pan.
Layer the chopped sun-dried tomatoes over the top of the chicken, followed by the orzo in an
even layer. Sprinkle with the remaining ½ teaspoon of salt, then pour the stock evenly over the
orzo. Do not stir.
Bake: Cover with foil and bake for 30 minutes, or until the chicken is cooked through and the
orzo is just barely cooked, but still a bit under-done.
Carefully remove the foil. Add the cream, parmesan, and spinach (if using), stirring well to
combine.
Return to the oven and bake for an additional 5-10 minutes, uncovered.
Finish And Serve: Let rest for 5-10 minutes to thicken slightly before serving. Taste and adjust
seasoning if needed. Serve warm with additional Parmesan, if that’s your thing.

24 oz frozen turkey meatballs (not Italian blend)
2 10 oz cans green enchilada sauce
2 7 oz cans diced chili peppers
2 tbsp taco seasoning
2 cups sour cream optional
Mexican blend shredded cheese
fresh cilantro chopped
green onions optional garnish

Spray slow cooker with non-stick spray (or use a slow cooker liner)
Add meatballs, enchilada sauce, chili peppers and taco seasoning to slow cooker
stir to combine
cover and cook on low for 4-6 hours
Add sour cream to slow cooker 15-30 minutes prior to serving and stir to combine.
Top with shredded cheese, sliced green onion and chopped cilantro when serving

20 oz frozen rice cauliflower
3-4 T olive oil
½ c diced onion
2 cloves minced garlic or 2 large tsp jarlic
2 cups sliced mushrooms
2 cups fresh spinach
½ c roasted red pepper, diced
1/4 c sundried tomatoes, hydrated and sliced thin
Salt and pepper to taste
Shredded Parmesan Cheese to taste

Cook the cauliflower rice according to the package instructions
Heat olive oil in a skillet and sauté the onions
Add the mushrooms and sauté until they are cooked through
Stir in the garlic, add the cauliflower rice, roasted red pepper and sundried tomatoes.
Sauté 2-3 minutes
Add spinach and cook until the spinach has wilted.
Serve warm with parmesan Cheese

8 (5 ounce) boneless chicken thighs
salt and ground black pepper to taste
2 tablespoons olive oil, or as needed
½ medium onion, finely chopped
7 cloves garlic, chopped, or to taste
1 cup honey
½ cup soy sauce
1 pinch onion powder, or to taste
1 pinch garlic powder, or to taste

Pat chicken dry and season chicken on both sides with salt and pepper.
Heat oil in a cast iron skillet over medium-high heat. Add chicken and brown on one side, 5 to 7
minutes.
Flip chicken; continue to cook until chicken is mostly (but not fully) cooked and onion and garlic
are soft, 3 to 5 minutes more. Remove chicken to a plate.
Cook onion and garlic in chicken drippings.
Add honey, soy sauce, onion powder, and garlic powder to the skillet. Stir and scrape the bottom
of the pan to get garlic and onion to mix with the liquid.
Return chicken to the skillet and reduce heat to medium. Cook until no longer pink in the center
and juices run clear, about 10 more minutes, turning once halfway through. An instant-read
thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
Arrange chicken on a serving plate and drizzle liquid from the pan on top.

1 (15 oz.) can pinto beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can sweet corn kernels, drained
1 (14.5 oz.) can diced tomatoes
1 (12.5 oz.) can chicken breast, drained and shredded
1 (4 oz.) can diced green chiles
1 (14 oz.) can chicken broth
1 (1 oz.) packet taco seasoning
1/2 teaspoon cumin, optional
1/2 teaspoon chili powder, optional
1/2 teaspoon garlic powder, optional
1/2 teaspoon onion powder, optional
kosher salt and freshly ground pepper, to taste
Garnish options: sour cream, tortilla chips, avocado

Place pinto beans, black beans, corn, tomatoes, chicken, green chiles and chicken broth in a large
stock pot over medium-high.
Stir in taco seasoning, cumin, chili powder, garlic powder and onion powder, then add salt and
pepper, if desired. Taste and adjust seasoning, if necessary.
Bring mixture to a boil, then reduce heat to low and let simmer for 20-30 minutes, or until
desired thickness is reached.
Serve hot, garnished with sour cream, tortilla strips and avocado.