8 large tortillas ((burrito size))
2 tablespoon olive oil
1 medium onion (chopped)
1 medium green bell pepper (chopped)
1 pound chicken breast (boneless and skinless, cut into small pieces)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
15 ounce black beans (1 can, drained and rinsed)
¾ cup corn kernels (canned, drained and rinsed)
2 cup Monterey Jack cheese (shredded)
1 cup cheddar cheese (shredded)

Prep the oven: Preheat the oven to 425°F. Spray an 18×13-inch sheet pan with cooking spray.
Make the chicken filling: In a large skillet heat the olive oil. Add the onion, bell pepper to the
skillet and cook for 3 minutes until the onion begins to soften and gets translucent. Add the
chicken, chili powder, cumin, smoked paprika, garlic powder, salt and pepper to the skillet, stir
well and cook for 5 to 7 minutes until the chicken is cooked through. Stir in the black beans and
corn kernels and cook for an additional 2 minutes until the beans heat through.
Layer the bottom tortillas: Place 6 of the flour tortillas around the edges of the sheet pan, with
the tortillas hanging halfway over the edge of the pan, leaving a gap in the center. Place 1 tortilla
in the bottom center gap.
Add the filling: Evenly spread the meat mixture over the tortillas. Sprinkle with the two cheeses
evenly over the meat mixture.
Finish assembling the quesadilla: Place the last tortilla in the center of the mixture. Carefully
begin folding the tortillas that are hanging over the edge of the pan, towards the middle. Place a
second sheet pan on top of the folded tortillas and press down a bit.
Bake: Transfer the baking sheets to the oven and bake for 20 minutes. Remove the top sheet pan
and bake for an additional 5 minutes until the top is golden brown.
Serve: Remove the sheet pan from the oven and allow the quesadilla to slightly cool before
cutting it into servings. Serve with sour cream, salsa, pico de gallo, or guacamole if desired.

FOR THE PIZZAS:
6 whole deli rolls or French bread, sliced
Jarred marinara or pizza sauce
Jarred or refrigerated pesto
2 lb. shredded mozzarella cheese
Grated parmesan cheese, to taste
2 tbsp. butter
1 onion, sliced
1/2 lb. sausage (breakfast or italian)
FOR THE TOPPINGS:
Pepperoni slices
Canadian bacon slices
Pineapple chunks, fresh or canned
Roma tomatoes, sliced
Sliced black olives
Goat cheese
Sliced bell peppers
Pepperoncini
Jalapeño slices
Sliced red onion

Preheat the oven to 375°.
For the pizza: Slice rolls in half and lay them, cut side up, on a large baking sheet.
Top each half with a generous portion of either marinara or pesto. Next, top with a generous
amount of grated mozzarella and parmesan cheese, if you'd like.
Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring
occasionally, until golden and softened, 8 to 10 minutes. Transfer to a plate.
Add the sausage to the skillet. Cook, breaking up with a wooden spoon, until no longer pink, 6 to
8 minutes.
Top the bread with the onions and sausage. Sprinkle on your choice of optional toppings.
Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Crank up the
heat to 425° and put it on the highest rack until the cheese starts to bubble a bit and turn golden,
2 to 3 minutes.
Remove and serve immediately! You can cut the pizzas in half right across the middle so there
are mini French bread pizzas for everyone.

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 package (12 ounces) Hawaiian sweet rolls
3 tablespoons mayonnaise
12 slices deli turkey, folded into quarters
12 slices cooked bacon strips, halved widthwise
2 plum tomatoes, cut into 12 slices
6 slices Gruyere cheese, halved
1/4 cup grated Parmesan cheese
1/2 cup butter, cubed
2 tablespoons finely chopped onion
2 tablespoons brown sugar
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder

Preheat oven to 350°. Without separating rolls, cut the package of rolls in half horizontally; arrange
bottom halves in a greased 11×7-in. baking pan. Spread mayonnaise evenly across the bottom halves. Top
each with turkey, bacon, pimientos, Gruyere and Parmesan cheese. Replace top halves of rolls.
In a small skillet, melt butter over medium heat. Add onion; cook and stir until tender, 1-2 minutes.
Whisk in brown sugar, Worcestershire sauce and garlic powder. Cook and stir until sugar is dissolved;
drizzle over sandwiches.
Cover and bake 25 minutes. Uncover; bake until golden brown, 5-10 minutes

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 1/2 lb. pork tenderloin

For the filling:

1 teaspoon olive oil

3 garlic cloves

Pinch red pepper flakes

5 cups packed baby spinach

Pinch salt

1/2 a 7 ounce container sundried tomatoes packed in oil (About 6 tomato pieces), chopped

3 ounces feta cheese

For the coating:

1/4 cup balsamic vinegar

2 Tablespoons olive oil

2 teaspoons dijon mustard

1 Tablespoon rosemary, chopped

1 teaspoon lemon zest

3 cloves garlic, grated

1 heaping teaspoon Kosher salt

1/2 teaspoon black pepper

Preheat the oven to 425 degrees.

For the filling:

Heat the oil in a small skillet over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it’s hot!) to release any excess moisture. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese. Set aside.

For the topping:

Combine balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.

To assemble:

Slice the tenderloin down the middle lengthwise, leaving just about a 1/2 inch intact on one side. Open the top half and lay it flat. Spread the spinach mixture evenly down the center of the loin. Fold the top half back in place and use butcher’s string to tie it together in 3-4 places. Place the pork loin in a roasting pan then smear all sides with the topping.

Roast the tenderloin for 15 minutes, then reduce heat to 375 degrees and roast an additional 20-30 minutes or until a thermometer inserted in the thickest part of the loin reads at least 145 degrees. Allow the pork to rest for 10 minutes before slicing and serving.

14 ounces sauerkraut
2 tablespoons Russian dressing (or Thousand Island, plus more for dipping)
1/2 teaspoon caraway seeds (optional)
12 Hawaiian dinner rolls
8 slices Swiss cheese
1/2 pound deli corned beef (thinly sliced)
1/2 cup unsalted butter (melted)
1-1/2 teaspoons dried onion soup mix
1/2 teaspoon poppy seeds
Garnish (Optional)
Fresh chopped parsley for garnish (optional)

Preheat the oven to 350°F. Drain the sauerkraut well and squeeze it dry with a clean kitchen
towel or paper towels. (NOTE: you want to get as much liquid out of the sauerkraut as possible.)
Place the sauerkraut in a medium-sized bowl and mix it with the Russian or 1000 Island dressing
and caraway seeds if using, and then set aside.
Cut the Hawaiian dinner rolls in half so you have tops and bottoms. Place the bottom portion of
the rolls, cut side up, into an 11×7 baking dish.
Add 4 slices of the swiss cheese on top of the rolls. Add the corned beef, followed by the
sauerkraut mixture. Add another 4 slices of cheese on top. Add the tops of the rolls on top of the
filling.
In a small bowl, stir together the melted butter, onion soup mix, and poppy seeds. Brush the
butter mixture on top of the rolls, use it all!
Cover with nonstick foil or spray foil with cooking spray. Cover the baking dish with the foil and
bake for 25 minutes.
Take the foil off and bake an additional 5 minutes until toasted and browned.
Cut, garnish with optional parsley, and serve with more dressing for dipping, optional.

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.

6 boneless pork chops 3/4 inch thick
1 box (6 ounces) pork or chicken stuffing mix
1/2 teaspoon each salt and pepper
1/2 teaspoon onion powder
1 Tablespoon vegetable oil
1 can (10.75 ounces) cream of mushroom soup
1/3 cup milk
1/3 c sour cream
2 T dry ranch seasoning

6 boneless pork chops 3/4 inch thick
1 box (6 ounces) pork or chicken stuffing mix
1/2 teaspoon each salt and pepper
1/2 teaspoon onion powder
1 Tablespoon vegetable oil
1 can (10.75 ounces) cream of mushroom soup
1/3 cup milk
1/3 c sour cream
2 T dry ranch seasoning

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.