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 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.

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 (24 oz) package frozen or refrigerated cheese ravioli
1 lb ground beef
1 ½ tsp dried oregano
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 (28 oz) can crushed tomatoes
`1/4 c chopped basil
8 oz small mozzarella pearls, divided

Preheat broiler. Cook ravioli according to package directions, drain and set aside.
Cook ground beef in a large cast iron or broiler safe skillet, drain grease as necessary. Season
with oregano, garlic powder, salt and pepper.
Add tomatoes and basil, bring to a simmer. Fold in the ravioli and half the mozzarella pearls.
Scatter remaining mozzarella balls over the top of the pasta.
Transfer pan to the oven, broil until the cheese is melted.

12 ounces deli beef thinly sliced
4 sticks Pepper Jack or cheddar string cheese
8 ounce package crescent rolls
1 tablespoon butter melted
1 tablespoon everything bagel seasoning

Preheat oven to 375°F.
Separate the crescent rolls and lay on a cutting board. Carefully with a knife, cut each dough
triangle lengthwise into 2 narrow triangles
On the bottom of the triangle (the shortest side), lightly flatten about 1 1/2 inches of the dough.
Layer the meat and cheese on the flattened portion.
Roll from the meat and cheese end up to the tip of the dough triangle. Tuck the tip of the dough
underneath the bottom.
Lay the rolls on a baking sheet. Brush with melted butter.
Sprinkle with everything bagel seasoning.
Bake 14-16 minutes or until golden brown.
Optional, serve with dipping sauces such as creamy horseradish, Dijon mustard, garlic aioli, au
jus, and cheese sauce.

4 boneless, skinless chicken breasts
1/3 cup balsamic vinegar
1/4 cup olive oil
Zest and juice of 1 lemon
4 cloves garlic, minced
1 tbsp honey
1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 lb baby potatoes, halved
Fresh parsley, chopped (for garnish)

Preheat Oven: Preheat your oven to 400°F
Prepare Marinade: In a bowl, whisk together balsamic vinegar, olive oil, lemon zest, lemon juice,
garlic, honey, oregano, thyme, salt, and pepper.
Marinate Chicken: Place chicken breasts in a resealable bag or shallow dish. Pour half of the
marinade over the chicken, reserving the other half for later. Let the chicken marinate for at least
30 minutes.
Prepare Potatoes: Toss halved baby potatoes in the remaining marinade.
Assemble Sheet Pan: Line a baking sheet with parchment paper. Arrange marinated chicken
breasts and potatoes on the sheet pan.
Bake: Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and
the potatoes are tender.
Serve: Garnish with fresh parsley and serve hot. Enjoy the zesty and flavorful chicken with the
delicious roasted potatoes!

Chicken: Marinate 30 min and sear until 165*
1lb chicken breast, cut into bite size pieces
1 tbsp olive oil
1tsp onion powder
1tsp chili powder
1tsp old bay seasoning
1/2tsp black pepper
1/4 cup sugar free BBQ sauce
2 tsp honey

Salad: Arrange into 4 bowls
4 cups Romaine, chopped
1 Avocado, cubed
1 cup cherry Tomato, chopped
1/2 cup green onion
1/2 cup corn
2-3 tbsp cilantro

Salad dressing: Whisk together
1 cup non fat Greek yogurt
2 tbsp red wine vinegar
2 tbsp Dijon mustard
2 tbsp water
1 tbsp honey
Garlic cloves 2-3 cloves minced
Squeeze of lemon
Salt and pepper, to taste

2 cans (8 oz) refrigerated crescent roll dough
6 large eggs
¼ cup milk
6 slices bacon, cooked and crumbled
1 cup Kraft shredded cheddar cheese
½ tsp salt
2 tsp Everything Bagel seasoning
1 tbsp butter
1 egg
1 tbsp water
Fresh parsley sprigs

Preheat oven to 375°F line baking sheet with parchment paper.
Whisk together eggs, milk, salt, pepper, garlic powder.
Scramble eggs in skillet over medium heat
Unroll crescent dough and arrange triangles into a large carrot shape, press seams together.
Spread scrambled eggs over dough, top with bacon and shredded cheddar cheese.
Fold dough edges over filling, sealing the crescent.
Beat 1 egg with 1 tbsp water. Brush over dough
Bake for 18-22 mins, or until golden
Let cool slightly and garnish with fresh parsley sprigs.
Slice and serve warm.