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.

1½ pound Brussels sprouts, trimmed and halved
2-3 tablespoons unsalted butter
1 tablespoon garlic, minced (3-4 cloves)
2 teaspoons flour
½ medium onion
2 teaspoon Italian seasoning
1 cup chicken broth
1 cup heavy cream
½-¾ cup parmesan cheese, freshly grated and divided

Preheat the oven to 400°F
Heat a large skillet over medium-high. Once hot, add a tablespoon of butter and then the Brussels
sprouts. Season with salt.
Cook for 3-4 minutes until brown, turning once. Sprinkle Italian seasoning over them, and
continue cooking for 1-2 minutes. Remove and set them aside.
Then in the same skillet, add the remaining butter, onions, and garlic. Sauté for 1-2 minutes until
onion wilts. After that, stir in the flour, followed by the broth and cream. Bring to a boil and
simmer until slightly thickened.
Remove from heat, add about ½ of the parmesan cheese, and stir until the cheese completely
melts.
Adjust seasonings with salt, pepper, and extra seasonings to taste if desired.
Scatter the Brussels sprouts evenly into the sauce. Top with the remaining cheese.
Transfer the cast iron to the preheated oven and bake for 10-12 minutes or until it starts to
bubble.
Remove and serve warm.

1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 large eggs
½ cup packed brown sugar
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 (15.25 ounce) package spice cake mix
½ cup coarsely chopped pecans
½ cup melted butter

Gather the ingredients. Preheat the oven to 350 degrees. Grease a 9×13-inch pan.
Combine pumpkin, evaporated milk, eggs, and both sugars in a large bowl. Stir in cinnamon,
ginger, cloves, and salt. Pour into the prepared pan. Sprinkle dry cake mix evenly over pumpkin
filling. Sprinkle pecans over cake mix. Drizzle melted butter over the top.
Bake in the preheated oven until the edges are lightly browned, about 50 to 60 minutes. Allow to
cool.

1 lb of original country sausage
8 oz Mexican blend shredded cheese
3/4 cup chopped red and green bell peppers
1/2 cup ranch dressing
12 oz wonton wraps

Brown 1 lb of sausage and drain any extra grease.
While the meat is browning, chop 3/4 cup of red and green bell peppers.
Place wonton wraps in a muffin pan and bake at 350 degrees F for 5-10 minutes until they are
starting to brown lightly.
In a large bowl, combine browned sausage, Mexican blend shredded cheese, the chopped
peppers, and ranch dressing. Stir everything together well.
Fill the wontons with the sausage and cheese mixture and put them back in the oven for about
5-10 minutes until the cheese is melted. Enjoy!

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!

2 medium zucchinis, sliced into 1/4-inch rounds
2 cups cherry tomatoes, halved
1 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup fresh basil, chopped (for garnish)

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a baking dish with a little olive
oil or cooking spray.
Prepare the Vegetables: In a large bowl, combine the sliced zucchini and halved cherry tomatoes.
Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and black pepper. Toss until
the vegetables are evenly coated.
Layer the Bake: Spread the zucchini and tomato mixture evenly in the prepared baking dish.
Sprinkle the grated Parmesan cheese generously over the top.
Bake the Dish: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until
the vegetables are tender and the cheese is golden and bubbly.
Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh chopped
basil before serving.

Ingredients:
5 mini romaine heads
1/4 cup mayo
1/4 cup sour cream
1 tsp dried chives
1/4 tsp white pepper
1/4 tsp onion powder
1 tsp Dijon mustard
Squeeze of lemon
1.5 oz blue cheese (about 1/3 c, grated) + more for topping
1-2 tbsp half and half
Cherry tomatoes (small chop) for topping
3 slices bacon
Fresh chives for topping
Fresh parsley for topping
Black pepper to taste
Balsamic glaze for topping

Crisp up the bacon and chop super small.
Remove outer leaves of your mini romaine. Wash and dry well.
Cut off a bit of the ends and cut in half.
Combine mayo, sour cream, lemon squeeze, white pepper, blue cheese and chives. Whisk
together and use a fork to smooth the blue cheese to taste. Add half and half a tsp at a time for
the consistency of your liking (you want the dressing to stick to the lettuce).
Drizzle the romaine with the dressing, add a bit of balsamic glaze, bacon, tomatoes, chives,
parsley, black pepper and more blue cheese.

4 cups cooked rigatoni
3-4 cups fresh arugula
1 cup marinated artichoke hearts, diced
1/2 cup grated Parmesan
Zest from 1-2 whole lemons depending on how lemony you like it ✨

For the dressing:
2 lemons, juiced
½ c olive oil
1 Tbsp minced shallot
1 Tbsp minced garlic
¼ c Parmesan cheese
Salt and pepper

Combine the lemon juice, olive oil (or use the oil from the marinated artichoke hearts for extra
flavor!), 1 tablespoon each minced garlic and shallots, 1/2 teaspoon each black pepper and salt,
and 1/4 cup Parmesan cheese.
Add red pepper flakes for a bit of heat if desired, then shake rigorously, pour over the combined
salad ingredients, toss, and enjoy!

⁃ 3 tablespoons extra-virgin olive oil
⁃ 2½ teaspoons grated fresh ginger, divided
⁃ 1 teaspoon grated garlic
⁃ ½ teaspoon crushed red pepper
⁃ 1 small head cabbage, loose outermost leaves removed, core trimmed
⁃ 1½ tablespoons reduced-sodium soy sauce
⁃ 1½ tablespoons rice vinegar
⁃ 1½ tablespoons toasted sesame oil
⁃ ¼ teaspoon salt
⁃ ¾ cup thinly sliced scallions, divided
⁃ 2 tablespoons toasted sesame seeds

Preheat oven to 425°F with rack in lower third position. Line a large rimmed baking sheet with
foil. Stir 3 tablespoons oil, 1½ teaspoons ginger, 1 teaspoon garlic and ½ teaspoon crushed red
pepper together in a small bowl.
Cut cabbage into 8 wedges, keeping the core intact to hold them together. Arrange the wedges on
the prepared baking sheet. Rub the oil mixture all over the cabbage wedges, working it into the
leaves. Roast, flipping once, until tender and charred in spots, 35 to 40 minutes. Let cool for 5
minutes, then coarsely chop.
Meanwhile, whisk 1½ tablespoons soy sauce, 1½ tablespoons vinegar, 1½ tablespoons sesame
oil, ¼ teaspoon salt and the remaining 1 teaspoon ginger together in a large bowl until slightly
thickened. Add the chopped cabbage, ½ cup scallions and 2 tablespoons sesame seeds; toss to
coat. Let stand for 10 minutes to allow the flavors to meld. Top with the remaining ¼ cup
scallions.

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