2 tablespoons olive oil
3 large chicken breasts approximately 1 ½ to 2 pounds
salt to taste
pepper to taste
2 cloves garlic minced
¾ cup chicken broth see Notes
½ cup heavy cream
⅓ cup freshly grated parmesan cheese at room temperature
½ cup sun-dried tomatoes
1 teaspoon dried oregano
½ teaspoon red pepper flakes
basil chiffonade, for garnish

Preheat oven to 375° Fahrenheit. Liberally season each chicken breast with salt and pepper on both sides.
Heat olive oil in cast iron skillet over medium-high heat. When hot, add chicken to skillet. Sear 3 to 4 minutes, then flip and sear on other side 3 to 4 minutes.
Remove seared chicken from skillet and set aside. Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.
Stir in broth and heavy cream, then slowly add grated parmesan, sun dried tomatoes, oregano, and red pepper flakes.
Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip chicken a time or two to coat in sauce, then transfer entire skillet to oven.
Bake 15 to 20 minutes, or until chicken reaches internal temperature of 165° Fahrenheit.
Remove chicken from skillet and plate with desired sides. Spoon additional sauce from skillet over chicken, garnish with chiffonade basil, and serve immediately.

2 cups chicken, cooked/shredded

1 can cream of chicken soup

1 cup sour cream

1 cup cheddar cheese, shredded

1 1/2 cups mixed frozen veggies

1 tsp garlic powder

1/2 tsp seasoned salt

2 cans refrigerated biscuits *6 oz cans

In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt.

Cut each biscuit into fourths and toss pieces into chicken mixture.

Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly.

Place pan in preheated oven, 375, and bake for about 35-45 minutes, or until cooked through. *Could take longer depending on oven.

Remove from oven and serve!!

Ingredients:

3 cups diced rotisserie chicken (or any other cooked chicken)

1 cup uncooked quinoa

2 cups chicken broth

2 cups crushed tomatoes

2 Tbsp tomato paste

1 Tbsp balsamic vinegar

1/4 cup half and half

1/4 to 1/2 tsp. crushed red pepper (this is optional)

Salt and pepper, to taste

1/4 cup grated Parmesan cheese

1 cup shredded mozzarella cheese, divided

1 cup grape tomatoes, halved

Handful fresh basil, chopped

Preheat oven to 375 degrees F.

To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of chicken broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 12 to 15 minutes. Turn heat off and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.

To make the sauce, combine crushed tomatoes, tomato paste and balsamic vinegar in a saucepan on medium heat and bring to a simmer. Add half and half, crushed red pepper and salt/pepper and continue cooking until heated through.

In a large bowl, mix together chopped chicken, quinoa, Parmesan cheese and a 1/2 cup mozzarella cheese, then add sauce to quinoa mixture; mixing well.

Pour quinoa mixture into a prepared 9×13 baking dish and top with the remaining mozzarella cheese and tomatoes.

Bake in the oven for 12 to 15 minutes, or until cheese is melted and casserole is heated through. Top with fresh basil, serve and enjoy!

12 ounces uncooked spaghetti

1 pound ground beef

1 envelope taco seasoning

3/4 cup water

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) Rotel tomatoes

1 can cream of chicken soup

8 oz velveeta

1 ½ cups shredded Mexican cheese blend, divided

1cup cup salsa

½ cup chopped cilantro

1. Preheat oven to 350°. Break spaghetti into thirds; cook according to package directions for al dente.
2. Meanwhile, in a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
3. Stir in beans, tomatoes, soup, 1 cup cheese and salsa. Drain spaghetti; add to beef mixture and toss to combine.
4. Transfer to a greased 13×9-in. baking dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Top with chopped cilantro. Let stand 5 minutes before serving.

Freeze option: Cool unbaked casserole; sprinkle with remaining cheese. Cover and freeze

Beef and veggies:
1 pound lean ground beef
2 tablespoons butter
1 yellow onion (diced)
1 green bell pepper (diced)
8 ounces mushrooms (minced)

Sauce:
1 cup beef broth
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 tablespoon Dijon mustard

Seasoning:
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp sea salt (more if desired)

Cheese:
6 ounces Provolone Cheese Slices (chopped)
1/3 cup Cheddar cheese

Buns:
6 brioche hamburger buns (or any other buns of your choice)

Heat a large skillet over medium heat and add the ground beef. Cook for about 7-8 minutes, until beef is no longer pink, breaking it apart and stirring as it cooks. Once cooked through, remove the beef from the pan.
Keep beef fat in the skillet and add butter onion, bell pepper, and mushrooms. Cook them until tender, stirring occasionally.
Now add beef back to the pan and reheat over medium heat for 1-2 minutes, stirring often.
Sauce: In the small bowl whisk together beef broth, Worcestershire sauce, ketchup and Dijon mustard. Add sea salt, pepper, garlic powder and onion powder. Pour sauce ingredients into the skillet with beef and veggies, and stir until evenly coated.
Keep the heat on until the sauce with beef starts bubbling up, about 2-3 minutes. Then add sliced Provolone cheese on top of the beef in the skillet. Next sprinkle with Cheddar cheese. This step needs to be done right when Sloppy Joes are ready to be served.
To serve: Serve the sloppy joe mixture on buns of your choice.

1-1/4 pounds ground beef

1 medium onion, chopped

4 garlic cloves, minced

2 cups salsa

1 can (16 ounces) refried beans

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) enchilada sauce

1 can (4 ounces) chopped green chilies

1 envelope taco seasoning

1/4 teaspoon pepper

6 flour tortillas (10 inches)

3 cups shredded Mexican cheese blend, divided

2 cups crushed tortilla chips

Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
2. Spread 1 cup meat mixture in a greased 13×9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture.
3. Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
4. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

1/2 cup fresh shredded Mozzarella cheese

1/2 cup fresh shredded Gruyère

1/2 cup fresh grated Parmesan

2 tablespoons freshly chopped parsley, plus more for garnish

2 teaspoons Italian seasoning, (or dried Italian mixed herbs)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

8 large portobello mushrooms

Salt, to season

Cracked black pepper, to taste

1/2 cup heavy cream

2 cloves garlic minced (or 2 teaspoons minced garlic)

Preheat oven to 400°F (200°C). In a medium bowl, toss together Mozzarella, Gruyère, Parmesan, parsley, Italian seasoning, onion powder and garlic powder. Set aside.

Remove stems from portobello mushrooms and slice into 1/2-inch (1-cm) slices.

Arrange one-third of mushrooms in the bottom of a 2-quart (2-litre) baking dish. Sprinkle with one-third of the cheese mixture. Season with salt and pepper.

Repeat layering two more times.

Mix together cream and minced garlic and pour mixture over mushrooms.

Cover with foil and bake until mushrooms are tender, (about 30 minutes). Remove foil and carefully pour out excess liquid from the bottom of the dish into a small pot. Set pot aside.

Return mushrooms to the oven and broil/grill until golden, (about 4-5 minutes).

4 cups cubed or shredded chicken, cooked
1 (10- ounce) can Ro-Tel, undrained
1 cup instant rice, uncooked
2 cups grated Colby Jack cheese, divided
1 (10.75- ounce) can Cream of Chicken Soup
2 tablespoons taco seasoning
2 tablespoons milk
1/2 cup canned corn, drained
optional – 1/2 cup black beans, drained
optional garnish – sprinkle with chopped cilantro or parsley

Preheat the oven to 350°F. Lightly coat a 9×9 baking dish with nonstick spray. Set aside.
In a large bowl combine the chicken, Ro-Tel, rice, 1 1/2 cups grated Colby Jack cheese, Cream of Chicken soup, taco seasoning, milk, corn, and black beans if using. Stir to combine.
Pour mixture into prepared pan, sprinkle with remaining cheese and cover tightly with foil. Bake for 30 minutes.
Uncover and allow to sit for 5 minutes before serving.

Cooking spray

10 (8-inch) flour tortillas

3/4 c. marinara

2 c. shredded mozarella

1/4 c. chopped pepperoni

1/2 tsp. oregano

1/2 tsp. crushed red pepper flakes

3 tbsp. butter, melted

2 cloves garlic, minced

1/2 c. freshly grated Parmesan

1 tbsp. fresh basil, chopped

Preheat oven to 400°. Line a sheet pan with aluminum foil and spray with cooking spray.

Working with one tortilla at a time, spread approximately 1 tablespoon of sauce on tortilla slightly offset from the center. Then top with mozzarella, pepperoni, and a pinch of both oregano and crushed red pepper.

From the edge closest to your filling, roll the tortilla as tightly as you can and place it on prepared sheet pan, seam side down. Repeat process with remaining tortillas.

In a small bowl, whisk together melted butter and garlic. Brush garlic butter onto tops of taquitos, making sure to coat evenly. Then sprinkle with parmesan cheese.

Bake for 15 minutes or until tops of taquitos are golden.

Garnish with basil before serving.

2 large sweet potatoes

2 tsp olive oil

1 c grape tomatoes, halved

4 Tbsp butter

1 tsp salt

2 cups chopped, cooked chicken

1 cup pesto

Preheat oven to 425*.  Line a baking sheet with foil.  Pierce sweet potatoes several times with a fork and place them on the baking sheet.

Bake 45-50 min or until soft and tender.

While potatoes bake, heat oil in a skillet over high heat.  Add tomatoes and cook 1 to 2 minutes until browned.

Slice each cooked sweet potatoes in half lengthwise.  Mash 1 Tbsp of butte into each sweet potato half and sprinkle each with ¼ tsp salt.  Divide chicken, pesto and tomato equally among sweet potato halves.

Serve warm.