1.5 lbs. shaved ribeye
9- pack pretzel sliders
9 slices provolone cheese
2 medium white onions thinly sliced
2 green bell peppers seeded and thinly sliced
2 tablespoons butter
1 tablespoon Worcestershire sauce

Homemade cheese whiz
1 cup white American
1 cup cheddar or pepper jack for a kick of heat
1 tablespoon cornstarch
1 tsp Garlic powder
1 tsp dry mustard powder
12 oz evaporated milk

Garlic butter
2 tablespoons melted butter
2 cloves garlic, minced
2 tbsp parsley minced

Melt 1 tablespoon of butter in a large skillet over medium heat. Sauté the onions and peppers
until they start to caramelize, about 15 minutes. Add a few splashes of water periodically to aid
in caramelization.
While they cook, add all the cheese whiz ingredients into a saucepan over medium-low heat. Stir
frequently until the cheese melts, once it comes to a low simmering boil turn off the heat. The
mixture will continue to thicken as it cooks.
Season the peppers and onions with a pinch of salt and transfer to a bowl.
In the same large skillet still over medium heat, add 1 tablespoon of butter. Add the steak in a
single layer, and cook about 3-4 minutes undisturbed. Season with 1/2 tsp salt and 1 tsp pepper
then flip the steak, using a spatula to break it up into bits as it cooks.
Add Worcestershire to the steak as it finishes cooking. Once cooked through, turn off the heat
and add the onion and peppers back into the pan and stir them in with the steak.
Add ½ cup of cheese sauce into the steak mixture (or more/less based on your preference) and
toss to evenly coat.

Turn the oven to broil, divide the sliders in half and place them face up on a pan to toast to
golden brown. Watch closely to prevent browning.
Divide the steak mixture evenly over the bottom buns. To the top buns add provolone cheese
slices. Place the pan back under the broiler until cheese melts and bubbles, about 2 minutes.
Place the top buns over the steak. Combine garlic and parsley with melted butter and brush it
over the tops of the sliders. Serve with extra cheese whiz for dipping.

2 cooked and shredded chicken breasts (about 3-4 cups)
16 oz frozen mixed vegetables
1 can cream of chicken soup
½ c sour cream
2/3 cup milk
1 c Colby jack cheese
3-4 pats butter
Salt, pepper, garlic and onion powder
1 bag crispy frozen tater tots

Heat oven to 375*
Combine cooked shredded chicken, cream of chicken, sour cream, milk, cheese and seasonings.
Place into a 9×13 sprayed casserole pan.
Top with tater tots.
Bake uncovered 45 minutes

Splash of Olive Oil
1 lb baby potatoes, cut into bite-size pieces
1 pkt taco seasoning
1 lb lean ground beef
1 can (10 oz) Rotel tomatoes
4 oz shredded cheese
Pico de Gallo, avocado, and/or sour cream for serving

In a large pan over medium heat, add enough oil to coat the potatoes. Add them and toss. Add
salt and sprinkle about half the taco seasoning onto them; stir to combine. Cook about 5 minutes.
Push the potatoes to one side and add the ground beef. Cook until done, then mix with the
potatoes.
Add the tomatoes with the juice. Add a splash of water and the remaining taco seasoning; mix
well.
Cover and reduce the heat; cook until the potatoes are fork-tender, stirring occasionally.
Add the cheese and let stand until melted.
Serve with Pico, avocado, and/or sour cream

2 pks Crescent rolls
2. 8oz pkg cream cheese
1, oz canned chicken
16 oz bag shredded mozzarella cheese
1 tsp each garlic and onion powder, salt and pepper TT
2 cans Cream of Chicken with Herb soup
1 c milk

Heat oven to 375°. Spray a 9×13 and an 8×8 pan with pan cooking spray.
Combine softened cream cheese, canned chicken, spices, and 1 c cheese in a bowl.
Combine cans of soup and milk in a separate bowl. Season with Salt and Pepper.
Pour soup mixture into the pans evenly.
Open and lay out all the crescent rolls.
Spoon the chicken filling onto the crescent rolls evenly and roll them up.
10 rolls will fit into the 9×13, and 6 will fit into the 8×8
Sprinkle with remaining cheese and garnish with dried parsley
Bake uncovered until golden and bubbly, about 30 min.

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.