1 tablespoon canola oil
1 lb. lean ground beef
1 pkg. taco seasoning mix
1 head lettuce cut in layers, then chopped
1 large tomato diced
1 large sweet onion diced
1 can hot chili beans drained and rinsed lightly
12 oz. sharp cheddar cheese shredded
1 9-1/4-oz. bag Fritos corn chips
1 cup Kraft Catalina salad dressing

Warm a large skillet over medium heat. Add the canola oil and swirl to coat the pan. Crumble the
ground beef into the skillet, cooking and stirring until no longer pink.
Drain off any grease, then add the taco seasoning packet and water (according to package) and
continue cooking per packet instructions. Keep warm until ready to serve.
Meanwhile, toss together the lettuce, tomatoes, onions, beans, and cheese.
Add the bag of Fritos, partly crushed, and toss with 1 cup Catalina dressing (add more dressing,
if desired). Serve immediately.
NOTES
Making the salad ahead of time? Once you've finished prepping and chopping, store the
ingredients separately in Ziploc bags or bowls with tight fitting lids. This will ensure the lettuce
doesn't get soggy from everything else in the bowl!
More veggies! Dice up a red bell pepper or cut an ear of fresh corn off the cob to add even more
goodness to this salad. If you like a bit more heat, prep a few fresh jalapeno slices too.

1 lb. ground turkey
1 large onion, chopped
3 cups salsa
1 15 oz can black beans, drained
1 15 oz can kidney beans, drained
12 corn tortillas
1 ½ cups sour cream
2-3 cups Mexican style grated cheese
Iceberg lettuce, shredded
Cherry tomatoes, cut in ½
Fresh cilantro, finely chopped
Tobasco, optional

Heat the oven to 400.
On medium heat, brown the meat with onions; drain. Drain the beans.
Stir in the salsa and beans into the meat mixture.
Wrap the 12 tortillas in a wet paper towel and microwave for 2 minutes until hot and soft.
Spray the bottom of a 9×13 pan. Lay 4 tortillas on the bottom of the pan (they will be
overlapping).
Cover with the meat mixture, sprinkle with cheese. Layer with 4 more tortillas.
Spread 1/3 of the sour cream over the tortillas and repeat the method above (tortillas, sour cream,
meat mixture, cheese), ending with cheese on the very top.
Cover with foil. Bake for 35-40 minutes or until casserole is heated through.
Let stand 5 minutes before serving. Garnish with shredded lettuce, tomatoes, and cilantro. Serve
with Tabasco sauce.

1 tablespoon unsalted butter
1 small onion, chopped
4 cups cubed cooked chicken breast
1 (15.25 ounce) can black beans, rinsed and drained
1 (15.2 ounce) can corn, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (4 ounce) can chopped green chilies
1 (4 ounce) package cream cheese
⅓ cup chopped fresh cilantro
2 cups shredded Cheddar cheese
1 (10 ounce) bag chili and cheese flavored corn chips (such as Fritos® Chili Cheese® Corn
Chips)

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 5
minutes.
Add chicken, beans, corn, cream of chicken soup, tomatoes and chiles (with juice), green chiles,
cream cheese, and cilantro.
Cook until cream cheese has melted, about 5 minutes.
Spread out 1/3 of the chips on the bottom of a 9×13 inch rectangular casserole dish. Top with 1/2
of the chicken mixture. Top
chicken mixture with 1/3 of shredded Cheddar cheese. Repeat the layer. Top the 2nd layer with
remaining 1/3 of the chips and remaining 1/3 of Cheddar cheese.
Bake in the preheated oven until cheese has melted and is lightly browned, about 30 minutes.
Remove from the oven, cover, and
Let sit for 30 minutes so it can set before cutting into squares.

1 pound cooked boneless skinless chicken breasts
1 cup cherry tomatoes, halved
8 ounces fresh mozzarella cheese, chopped into ½-inch pieces
¼ cup basil pesto
1 cup mayonnaise
¾ cup shredded parmesan cheese, divided

Preheat oven to 400˚F.
Lightly grease a 2-quart baking dish with cooking spray.
Shred cooked chicken breasts with two forks and transfer chicken to the baking dish. Set aside.
In a mixing bowl combine the basil pesto, mayonnaise, half of the parmesan cheese, salt, and
pepper; stir until well combined.
Add the pesto mixture to the chicken mixture in the baking dish and stir to mix it all together.
Arrange cherry tomatoes and mozzarella cheese over the chicken.
Sprinkle remaining parmesan cheese on top.
Bake for 20 to 22 minutes, or until golden brown on top.

3 cups (about 3 pounds uncooked) mashed butternut squash
1/4 cup freshly grated Parmesan cheese, divided
1/2 teaspoon kosher salt
1/2 to 3/4 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1/4 cup shredded Asiago cheese

Preheat oven to 450°F. Coat a 1 1/2-quart baking dish with cooking spray.
In a medium bowl, combine the squash, 2 tablespoons Parmesan, salt, rosemary, and pepper.
Spoon the mixture into the prepared dish. Sprinkle with the remaining 2 tablespoons of
Parmesan and the shredded Asiago cheese too.
Bake for 20 minutes.
NOTES
ROASTING YOUR BUTTERNUT SQUASH: Preheat your oven to 400 degrees F. Cut your butternut
squash in half, scrape out the seeds and discard. Place them cut-side-up on a lined baking
sheet. Drizzle with a little olive oil, and sprinkle with salt and pepper. Roast in the preheated
oven until squash is fork- tender and lightly browned, 50 to 60 minutes. Let cool, scoop out the
pulp, and then mash it up for your recipe!
TIP: If you roast your butternut squash ahead of time, you can refrigerate it until ready to use.
Bring it to room temperature again before using in this recipe.

1 loaf (16 ounces) French bread, cut into ¼-inch cubes, divided

½ pound turkey, cut into ¼-inch cubes, divided (approximately 1½ cups)

½ pound ham, cut into ¼-inch cubes, divided (approximately 1½ cups)

1 cup Swiss cheese, shredded, divided

1 cup mild cheddar cheese, shredded, divided

12 large eggs

2 cups whole milk

Toppings

confectioners’ sugar, for dusting

raspberry preserves

Spray a 9×13-inch baking dish with cooking spray.

To the bottom of the prepared baking dish, add about half of the bread cubes.

Top the bread with half the amount of turkey (about ¾ cup), half the ham (about ¾ cup), ½ cup of Swiss cheese, and ½ cup of cheddar cheese. Repeat the layers with the remaining bread, turkey, ham, and both kinds of cheese.

In a large bowl, combine the eggs and milk. Whisk until well combined.

Pour the egg mixture over the bread, meat, and cheese layers.

Cover with plastic wrap and refrigerate the casserole overnight.

When ready, preheat the oven to 350°F.

Remove the plastic wrap and bake 40 minutes, or until the edges are golden brown and the casserole doesn’t jiggle.

Let the casserole cool slightly. Then, top with confectioners’ sugar.

Serve warm with raspberry preserves.

3 cups cooked chicken chopped (I used a rotisserie chicken)

8 oz sour cream

1 (10.75-oz) can cream of mushroom soup

1 (10.75-oz) can cream of chicken soup

1½ cups salsa or 1 (10-oz) can diced tomatoes and green chiles

1 (11-oz) can of corn, drained (I used Mexican corn)

2 cups Mexican cheese shredded

1 (9.25-oz) bag of nacho cheese Doritos

Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray.

Crush the entire bag of Doritos and cover the bottom of the dish.

Reserve one cup of cheese. Mix together remaining ingredients in a large bowl. Pour chicken mixture over the Doritos.

Bake uncovered for 20 min. Top casserole with the remaining cheese and bake 5 additional minutes or until melted.

1 lb. ground beef
1/2 onion, diced
3 cloves garlic, minced
1/2 cup green bell pepper
1/2 cup red bell pepper
14.5 oz diced tomatoes
3/4 cups white rice, I use Jasmine
2 cups beef broth
2 tbsp tomato paste
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups cheese
1 tbsp parsley

Brown the ground beef with the onion and garlic in a skillet over medium heat until ground beef is fully cooked, crumbled, and no longer pink. Drain and discard any fat. Place the skillet back on the heat and add in the bell peppers, diced tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt and pepper. Stir to combine and bring mixture to a boil.

Reduce heat to a simmer, cover and let cook for about 18 minutes, until rice is cooked through.

Fluff the rice with a fork and top with the shredded cheese. Cover again and let cheese melt over low heat. Garnish with fresh parsley and enjoy!

1 (8-oz) can refrigerated crescent rolls

1½ lb bacon, cooked and chopped

1½ cups shredded cheddar cheese

1½ Tbsp dry Ranch Dressing mix

6 eggs

½ cup milk

½½ tsp pepper

Preheat oven to 350ºF.

Lightly spray a 9×13 pan with cooking spray. Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal.

Sprinkle cooked bacon on top of crescent rolls. Top with shredded cheddar cheese.

Whisk eggs, milk and dry Ranch dressing mix until well blended. Pour over bacon mixture.

Bake 25-35 minutes or until center is set.

Ingredients:

3 cups diced rotisserie chicken (or any other cooked chicken)

1 cup uncooked quinoa

2 cups chicken broth

2 cups crushed tomatoes

2 Tbsp tomato paste

1 Tbsp balsamic vinegar

1/4 cup half and half

1/4 to 1/2 tsp. crushed red pepper (this is optional)

Salt and pepper, to taste

1/4 cup grated Parmesan cheese

1 cup shredded mozzarella cheese, divided

1 cup grape tomatoes, halved

Handful fresh basil, chopped

Preheat oven to 375 degrees F.

To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of chicken broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 12 to 15 minutes. Turn heat off and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.

To make the sauce, combine crushed tomatoes, tomato paste and balsamic vinegar in a saucepan on medium heat and bring to a simmer. Add half and half, crushed red pepper and salt/pepper and continue cooking until heated through.

In a large bowl, mix together chopped chicken, quinoa, Parmesan cheese and a 1/2 cup mozzarella cheese, then add sauce to quinoa mixture; mixing well.

Pour quinoa mixture into a prepared 9×13 baking dish and top with the remaining mozzarella cheese and tomatoes.

Bake in the oven for 12 to 15 minutes, or until cheese is melted and casserole is heated through. Top with fresh basil, serve and enjoy!