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

cooking spray

4 cups shredded zucchini

1 onion, chopped

1 (8.5 ounce) package dry corn muffin mix

2 large eggs, beaten

½ teaspoon salt

¼ teaspoon ground black pepper

8 ounces Cheddar cheese, shredded

Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with cooking spray.

Mix together zucchini, onion, muffin mix, beaten eggs, salt, and pepper in a large bowl until well combined. Stir in 4 ounces cheese. Spread evenly into the prepared baking dish. Sprinkle with remaining 4 ounces cheese.

Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center comes out clean, about 60 minutes.

1 pound bulk pork sausage

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

3/4 cup whole milk

1/4 cup chopped onion

1 tsp onion powder

1 tsp garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups thinly sliced peeled potatoes (about 1-1/4 pounds)

1-2 cup shredded cheddar cheese

In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, onion and garlic powder, salt and pepper.

In an sprayed 9 x 13-in. baking dish, layer half the potatoes, soup-sausage mixture and cheese,; repeat layers.

Cover and bake at 350° for 1-1/2 hours or until potatoes are tender.

Sliders:
12 Hawaiian Rolls
8 ounces Deli Ham thinly sliced
6 ounces Sandwich Pepperoni thinly sliced
4 ounces Provolone Cheese sliced
Glaze:
2 tablespoons Butter
2 tablespoons Parmesan grated
1/2 teaspoon Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Fresh Parsley chopped
Sliders:
8 ounces Lettuce shredded
1/4 cup Mayonnaise
1 tablespoon Red Wine Vinegar
1 teaspoon Italian seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Garlic Powder
1/2 cup Tomato sliced
1/2 cup Pepperoncini Peppers sliced

Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F. Lightly grease a 9X13”
baking dish (or one large enough to fit the 12 Hawaiian rolls) with non-stick cooking spray.
Prepare the Rolls: Without separating the rolls, slice the entire block of Hawaiian rolls in half
horizontally. Place the bottom half in the prepared baking dish.
Layer the Meats and Cheese: Start layering your meats on the bottom half of the rolls. Begin
with a layer of thinly sliced deli ham, followed by a layer of provolone cheese and sandwich
pepperoni. Once all the meat and cheese are layered, place the top half of the rolls.
Make the Glaze: In a small microwave safe dish, melt the butter. Once melted, stir in the grated
Parmesan, garlic powder, salt, pepper and parsley until combined. Brush this glaze evenly over
the top of the Hawaiian rolls.
Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20
minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are golden
brown and the cheese has melted.

2 tablespoons unsalted butter
1 medium yellow onion, finely chopped(18)
1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
2 teaspoons kosher salt, divided, plus more for seasoning
1 1/2 cups long-grain white rice
1 clove garlic, minced
2 cups low-sodium chicken broth
1 3/4 cups whole or 2% milk
Freshly ground black pepper
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup fresh or frozen peas
1 1/2 cups shredded sharp cheddar cheese, divided

Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion,
thyme, and 1/2 teaspoon of the salt, and cook, stirring occasionally, until the onion is softened,
about 8 minutes.
Add the rice and garlic and cook, stirring occasionally, until they smell toasty, about 1 minute.
Add the broth, milk, and remaining 1 1/2 teaspoons of salt, and season with pepper. Bring to a
boil, stirring occasionally so that the rice doesn't stick to the pot. Add the chicken, stir to
combine, and bring back to a boil. Reduce the heat to medium-low, cover, and simmer until the
liquid is absorbed and the rice is tender, about 15 minutes. (Add water as needed if the rice
absorbs it all before tender. If you'd like a browned top on the casserole, heat the broiler to high
now.)
Remove from the heat. Stir in the peas and 1 cup of the cheese. Taste and season with more salt
as needed. Sprinkle with the remaining 1/2 cup cheese, then cover again and let sit for the cheese
to melt and the rice to steam, about 5 minutes. (For a browned top, place under the broiler for a
few minutes until the cheese turns golden-brown in spots.) Serve immediately.

Ingredients
2 cups butternut squash , peeled, seeded, and cubed
1 tablespoon olive oil
salt and pepper
Sausage
1 tablespoon olive oil
½ lb sausage , crumbled, without casings
Creamy Pasta Sauce
1 tablespoon olive oil
4 garlic cloves minced
6 oz spinach
1 cup heavy cream
⅓ cup Parmesan cheese shredded
¼ teaspoon salt
Pasta
8 oz farfalle (bow tie pasta)

Preheat oven to 400 F.
In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.
Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.
Roast in the preheated oven at 400 F for 30 minutes. Remove from oven.
Cook Sausage
In a medium skillet, heat 1 tablespoon of olive oil on medium heat.
Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is
cooked through. Remove from heat and set aside.
Make Creamy Sauce
In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach
over medium heat. Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to
wilt.
Add heavy cream. Bring to a brief boil, then immediately reduce to simmer (boiling but not
intensely). Add shredded Parmesan cheese. Keep stirring the sauce with the Parmesan cheese
on low to medium boil (simmer) until the cheese melts. Remove from heat.
Season with salt to taste, about ¼ teaspoon of salt. No salt might be necessary if the sausage is
very salty.
Toss with pasta

4 chicken breasts
2 – 3 T oil
2 T taco seasoning
1 can (4 oz) diced green chilis
1 can Rotel
1 can corn, drained
1 can black beans, drained and rinsed
16 oz Velveeta, cubed
Garnish: Cilantro – green onion

Preheat oven to 375*
Heat oil in oven proof skillet
Season both sides of chicken with taco seasoning, sear chicken until golden on both sides.
Pour Rotel and chilis over chicken evenly, then add the corn and beans.
Add the cubed cheese over top, cover with foil, bake 25 min or until
the internal temperature is 165*