For the pizza crust:
1 egg
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded mozzarella cheese
1 lb ground chicken breast, or ground chicken
For the toppings:
9 oz chopped romaine lettuce, ~1 head romaine lettuce
1/2 red onion, thinly sliced
1/4 cup prepared Caesar salad dressing
2 Tablespoons shredded parmesan cheese, or more or less
pinch red chili pepper flakes, squeeze of fresh lemon, optional

Preheat the oven to 350 degrees then line a 13" pizza pan or cookie sheet with parchment paper
or nonstick sprayed-foil and set aside. Place a half sheet pan on the bottom rack of your oven in
case of spillovers (the chicken releases a little bit of liquid during the baking process, but it cooks
off by the end).
To a large mixing bowl add the egg, onion powder, garlic powder, dried oregano, salt, and
pepper then stir with a fork to combine. Add the mozzarella cheese then stir to combine.
Crumble the ground chicken over the top then stir with a fork until the ingredients are well
combined.
Scoop the chicken mixture onto the prepared pan then use a spatula to spread it into an 11" circle
(spread into a rectangle if using a half sheet pan). Bake for 20-25 minutes or until the chicken is
golden brown on top, rotating the pan halfway through. Note: you may see excess liquid when
rotating the pan but it will cook off by the end of the baking time. Set the crust aside to cool
slightly.
While the crust is cooling, add the lettuce to a medium-sized mixing bowl then add the Caesar
salad dressing and toss to coat. Slice the chicken crust into four slices (or more) then top with the
dressed Caesar salad, sliced red onion, and parmesan cheese. Serve immediately.
If you plan on saving some of the crust to eat later, wait to dress the lettuce and top the chicken
crust with it until just before eating.

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.

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.

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!

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!

Extra-virgin olive oil
3/4 cup thinly sliced shallots
8 ounces mild or spicy ground sausage (turkey, pork, or chicken. Plant-based sausage also works!)
4 naan breads
1 cup canned pumpkin puree
A few pinches of dried oregano
4 to 5 ounces grated Fontina cheese
2/3 cup whole-milk ricotta cheese
2 to 3 Tbsp. fresh sage leaves
Hot honey and cracked black pepper for garnish (balsamic glaze would also be delish if you don’t have hot honey)

Preheat oven to 425ºF. Heat 1 Tbsp. olive oil in a skillet over medium heat. Add shallots and cook until softened, about 5 minutes. Crumble sausage into pan and cook until browned, about 6
to 7 minutes. Remove some grease.

Arrange naan breads on a large rimmed baking sheet. Spoon pumpkin puree evenly over each bread, and sprinkle with a little dried oregano. Sprinkle Fontina cheese evenly over each bread, followed by sausage and shallot mixture. Spoon small dollops of ricotta cheese on top.

Place sage leaves in a small bowl and drizzle with ~1 Tbsp. olive oil, rubbing oil into leaves. Scatter sage leaves over each naan bread, and lightly drizzle each with olive oil.

Transfer pan to the oven and bake for ~15 minutes, until golden and crisp. Drizzle each pizza with hot honey, and garnish with cracked black pepper.

1 tbsp olive oil
1 cup onion, diced
1 green bell pepper, diced
2 lbs. ground beef, lean
3 tsp garlic, minced
2 15 oz cans tomato sauce
2 15 oz cans petite diced tomatoes
4 cups beef broth
3 tbsp Worcestershire Sauce
2 tsp seasoned salt
2 tbsp Italian Seasoning
2 cups macaroni noodles, uncooked
1 cup cheddar cheese, shredded

Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef
then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in
garlic and stir until fragrant (about 30 seconds).
Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian
seasoning and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light
boil and stir occasionally until the pasta is tender, about 20 minutes.
Remove from heat and stir in the cheddar cheese just before serving. Enjoy!

4, 6 oz chicken breasts (pound flat if needed)
2 eggs, beaten
1 cup breadcrumbs
¼ – 1/2 c cooking oil
1 pkg, 2 cups mushrooms, sliced and sautéed in ½ c butter or margarine
½ c chicken stock
4 slices Muenster cheese

Marinate chicken in eggs
Dredge chicken in breadcrumbs
Brown chicken in a skillet with hot oil
Place chicken in sprayed 8×8 or 9×13 pan
Place sautéed mushrooms on top of chicken
Pour stock into pan
Cover and bake 30 min or until chicken is 165*
Top with a slice of cheese after baking
Garnish with fresh parsley if desired

Ground Beef Mixture
1 1/2 pounds ground beef , (85/15)
1/2 yellow onion , finely chopped
1/4 cup hamburger pickles , chopped
1 teaspoon kosher salt
1/4 teaspoon coarse ground pepper
2 teaspoons Worcestershire sauce
Secret Sauce Recipe:
1 1/2 cup mayonnaise
¼ c sweet relish
2 tsp yellow mustard
1 teaspoon white vinegar
1-2 tsp paprika
1 teaspoon onion powder
½ tsp garlic powder
1/4 teaspoon salt
To Assemble:
12 slider buns (not Hawaiian) Can use dinner rolls
2 cups iceberg lettuce, shredded thin
12 dill hamburger pickle chips
1 cup finely shredded cheddar cheese
Additional sauce, optional

Brown your ground beef halfway, about 3-4 minutes, in your large skillet then add in the
chopped onions, salt, pepper and Worcestershire sauce.
Cook the beef until fully browned, about 3-4 minutes, then add in the chopped pickles and stir.
Mix the secret sauce ingredients in a medium bowl and stir well.
Add 1 cup of the secret sauce to the pan, reserve the rest for your buns.
Cook 1 additional minute then serve on the slider bun (stacking order in notes below).
Stacking order from the bottom up:
Bun bottom
Meat
Secret Sauce
Lettuce
Cheese
Pickles
Bun Top