4 chicken breasts
2 – 3 T oil
2 T taco seasoning
1 can (4 oz) diced green chilis
1 can Rotel
1 can corn, drained
1 can black beans, drained and rinsed
16 oz Velveeta, cubed
Garnish: Cilantro – green onion

Preheat oven to 375*
Heat oil in oven proof skillet
Season both sides of chicken with taco seasoning, sear chicken until golden on both sides.
Pour Rotel and chilis over chicken evenly, then add the corn and beans.
Add the cubed cheese over top, cover with foil, bake 25 min or until
the internal temperature is 165*

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.

8 slices thick-cut bacon, chopped
2 lb. Brussels sprouts
1 tsp. kosher salt
1/8 tsp. ground cayenne pepper, plus more to taste
1/2 c. dried, unsweetened cranberries
1/4 c. apple juice
1/4 c. maple syrup

In a large cast-iron skillet, cook the bacon oven medium-high for 6-8 minutes or until crispy.
Using a slotted spoon, remove the bacon from the skillet and drain on a paper towel lined plate.
Add the Brussels sprouts to the skillet, stirring well to coat with the bacon grease. Reduce heat to
medium and cook without stirring for 6 minutes or until the sprouts start to brown/caramelize.
Stir in the salt and red pepper and continue to cook an additional 6 – 8 minutes or until Brussels
sprouts are just tender.
Stir in the cranberries, apple juice, and maple syrup. Cook 3 minutes, stirring to coat the Brussels
sprouts. Add the cooked bacon and stir to combine. Serve immediately.

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 avocado
½ fresh lemon
2 cups grape tomatoes sliced
2 cups cucumber diced
1 can chickpeas drained (19 ounces)
¾ cup green bell pepper diced
½ cup fresh parsley chopped
¼ cup red onion sliced
Dressing
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon cumin
salt & pepper

Cut avocado into cubes and place in a bowl. Squeeze the juice from the lemon over the avocado
and gently stir to combine.
Add remaining salad ingredients and gently toss to combine.
Refrigerate at least one hour before serving.
Store leftover Chickpea Salad covered in the fridge for up to 3 days. Stir to refresh flavors and
serve cold.

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.

Dressing
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
½ teaspoon dried oregano, more for sprinkling
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper
For the salad
1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
1 green bell pepper, chopped into 1-inch pieces
2 cups halved cherry tomatoes
5 ounces feta cheese, cut into ½ inch cubes*
⅓ cup thinly sliced red onion
⅓ cup pitted Kalamata olives

Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano,
mustard, salt, and several grinds of pepper.
On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions,
and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches
of oregano. Season to taste and serve.

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.