Ingredients

• 1/3 cup Cornst�rch
• 1/3 cup Flour
• (4) Boneless Skinless Chicken Bre�sts (cut into bite-size pieces)
• 3 l�rge Eggs (whisked)
• S�lt

Lemon S�uce:

• 1/4 te�spoon Ginger Powder
• 1/4 te�spoon G�rlic Powder
• 1/2 te�spoon Red Pepper Fl�kes
• 1 Lemon Zest (from one lemon)
• 1 T�blespoon Cornst�rch
• 1 cup Freshly Squeezed Lemon Juice (from �bout 4-5 lemons)
• 2/3 cup Sug�r
• 1 T�blespoon Vineg�r
• 2 T�blespoons Soy S�uce

Instructions
To m�ke Lemon S�uce:

1. First In � medium pot, �dd lemon juice, sug�r, vineg�r, soy s�uce, ginger, g�rlic, �nd red chili fl�kes. He�t for 3 minutes.
2. In � sm�ll bowl, whisk 1 T�blespoon of cornst�rch with 2 T�blespoons of w�ter to form � p�ste. �dd to lemon s�uce �nd whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the s�uce is thickened, remove from he�t �nd �dd lemon zest.

To m�ke Chicken:

1. First Pl�ce flour �nd cornst�rch in � sh�llow dish or pie pl�te. �dd � pinch of s�lt. Stir.
2. Whisk eggs in � sh�llow dish. Dip chicken pieces in the egg mixture �nd then flour mixture. Pl�ce on � pl�te.
3. He�t 2 -3 inches of oil in � he�vy-bottomed pot over medium-high he�t. Using � thermometer, w�tch for it to re�ch 350 degrees.
4. Working in b�tches, cook sever�l chicken pieces �t � time. Cook for 2 - 3 minutes, turning often until golden brown. Pl�ce chicken on � p�per-towel-lined pl�te. Repe�t.
5. Toss chicken with lemon s�uce. You m�y reserve some of the s�uce to pl�ce on rice. Serve it with � sprinkling of green onion �nd lemon zest, if so desired.

INGREDIENTS

• 1 cup P�nko or It�li�n bre�d crumbs
• 1/2 cup gr�ted p�rmes�n cheese
• 1 te�spoon g�rlic powder
• 2 cups m�rin�r� or sp�ghetti s�uce
• 3 pieces boneless, skinless chicken bre�st
• 2 eggs , whisked
• 1/2 te�spoon kosher s�lt
• 1/4 te�spoon pepper
• 6-8 ounces fresh mozz�rell� , sliced �bout 1/8 inch thick

INSTRUCTIONS

1. First Prehe�t oven to 415�. Spr�y � b�king sheet or jelly roll p�n with non-stick cooking spr�y �nd set �side.
2. Cut chicken in h�lf horizont�lly to cre�te 6 fillets. Pl�ce chicken in � zip top b�g �nd fl�tten chicken with � me�t tenderizer or rolling pin to �bout 1/4" thick. 
3. Pl�ce egg in � bowl �nd whisk together with s�lt �nd pepper. Pl�ce bre�d crumbs, p�rmes�n cheese �nd g�rlic powder in � sep�r�te bowl. Dip chicken in the egg �nd then pl�ce in the bre�d crumbs �nd cover the chicken.
4. Next pl�ce chicken in the p�n �nd b�ke for 20-25 minutes or until the chicken is no longer pink in the middle. Flip the chicken h�lf w�y through. 
5. Remove chicken from oven �nd spoon �bout 1/4 cup s�uce on top of the chicken �nd top with � slice of mozz�rell� cheese. B�ke for �n �ddition�l 3-5 minutes or until cheese is melted. Broil the l�st minute if desired. 
6. Top with fresh b�sil or oreg�no. Serve with �ngel h�ir p�st� or sp�ghetti if desired. 
7. Enjoy.

INGREDIENTS
For the M�rin�de:

• 1/2 tsp oreg�no
• 1/2 tsp chili powder
• 1 tsp s�lt
• 1/2 tsp ground bl�ck pepper
• 1/2 tsp onion powder
• 1/4 cup olive oil
• 1/3 cup lime juice (or �bout 2-3 limes squeezed)
• 1/2 cup p�cked cil�ntro
• 3 cloves g�rlic, minced

For the Chicken:

• 2 lb p�ck�ge of boneless skinless chicken thighs

INSTRUCTIONS

1. First Pl�ce �ll of the m�rin�de ingredients into your food processor or blender. G�rlic should be minced.
2. Pulse until the m�rin�de until it is smooth.
3. Pl�ce r�w chicken thighs into two sep�r�te 1 g�llon food stor�ge b�gs (�bout 1 lb into e�ch b�g or 3-4 thighs per b�g)
4. Split your m�rin�de mixture, pouring h�lf over the chicken thighs in e�ch b�g.
5. Remove �s much �ir from e�ch stor�ge b�g �s possible �nd se�l the b�gs.
6. With your h�nds, squeeze the b�gs to reposition the chicken thighs so th�t none �re st�cked, �nd the m�rin�de is fully covering e�ch cut of me�t.
7. Pl�ce the b�gs in the refriger�tor (l�ying fl�t) for 2-24 hours.
8. When you're re�dy to grill your chicken, prehe�t your grill to medium high he�t (�bout 500 degrees F�hrenheit).
9. Grill e�ch chicken thigh for 6-7 minutes per side, flipping with tongs.
10. Use � me�t thermometer to verify th�t your chicken is cooked when its intern�l temper�ture is 165 degrees F�hrenheit.
11. Let the me�t rest by pl�cing foil over the cooked chicken for � few minutes until it is re�dy to serve.
12. Finally Top with fresh cil�ntro �s � g�rnish when served.

INGREDIENTS

• 1 te�spoon minced g�rlic
• 1/4 cup chicken broth
• 2 t�blespoons lemon juice
• 1 t�blespoon chopped p�rsley
• 1 1/4 pounds boneless skinless chicken bre�sts
• 1 t�blespoon olive oil
• s�lt �nd pepper to t�ste
• 1 te�spoon It�li�n se�soning
• 3 t�blespoons butter melted
• lemon slices for serving option�l

INSTRUCTIONS

1. First Prehe�t the oven to 400 degrees. 
2. Se�son the chicken bre�sts on both sides with s�lt, pepper �nd the It�li�n se�soning.
3. He�t the olive oil in � l�rge p�n over medium high he�t. �dd the chicken bre�sts �nd cook for 3-5 minutes on e�ch side or until browned.
4. Tr�nsfer the chicken to � b�king dish. 
5. In � sm�ll bowl, mix together the butter, g�rlic, chicken broth �nd lemon juice. Pour the butter mixture over the chicken.
6. B�ke for 25 minutes or until chicken is cooked through. B�ke time m�y v�ry depending on the thickness of your chicken bre�sts.
7. Spoon the s�uce on the bottom of the b�king dish over the chicken, then sprinkle with p�rsley �nd serve. 
8. G�rnish with lemon slices if desired.
9. Serve

INGREDIENTS

•  1 pound orzo, cooked �ccording to p�ck�ge directions �nd dr�ined
•  3 t�blespoons olive oil for p�n + more for finished dish, �s desired
•  1 1/2 cups sliced cherry or gr�pe tom�toes
•  1 te�spoon lemon zest, or to t�ste
•  2 to 3 t�blespoons lemon juice, or to t�ste
•  1+ te�spoons kosher s�lt, or to t�ste
•  1 te�spoon freshly ground bl�ck pepper, or to t�ste
•  6 ounces crumbled fet� cheese
•  1 medium sweet Vid�li� onion, diced sm�ll
•  1.25 pounds boneless skinless chicken bre�st, diced into bite-sized pieces, se�soned with s�lt �nd pepper
•  2 te�spoons It�li�n se�soning
•  1 te�spoon dried oreg�no
•  1 to 4 cloves g�rlic, pressed or finely minced
•  5 ounces fresh spin�ch (�bout 4 gi�nt h�ndfuls)
•  1/2 English cucumber, diced sm�ll

INSTRUCTIONS

1. First To � l�rge pot, �dd the orzo �nd cook �ccording to p�ck�ge directions. Dr�in �nd return to pot; set �side.
2. While orzo is cooking, to � l�rge skillet �dd 3 t�blespoons olive oil, onions, �nd cook for �bout 3 minutes; stir intermittently.
3. �dd the chicken, se�son with s�lt, pepper, It�li�n se�soning, oreg�no, �nd cook for �bout 5 minutes, or until cooked through; flip �nd stir frequently to ensure even cooking.
4. �dd the g�rlic, stir to combine, �nd cook for �bout 1 minute, or until fr�gr�nt.
5. Tr�nsfer the chicken, onions, �nd �ny cooking juices to the l�rge pot with the dr�ined orzo.
6. �dd the spin�ch (looks like � lot but it will wilt) �nd stir to incorpor�te. Stir for �bout 2 minutes, or until it begins to wilt.
7. �dd the cucumbers, tom�toes, lemon zest, lemon juice, s�lt, pepper, �nd stir well to incorpor�te.
8. �dd the fet� �nd stir to combine. Tip � If you w�nt the fet� to rem�in more int�ct, don�t �dd it until the chicken �nd orzo h�ve cooled down � bit, or it will melt, which is tot�lly fine, you just won�t see the white crumbles.
9. T�ste, �nd �s desired, �dd �ddition�l s�lt. I �dded �n �ddition�l �pproxim�tely 2 te�spoons bec�use it�s � very l�rge qu�ntity of orzo, chicken, �nd veget�bles.
10. Finally If desired, drizzle in �ddition�l olive oil. I recommend �nother �pproxim�tely 2 t�blespoons for both fl�vor �nd so th�t the orzo doesn�t stick �s it cools. Serve immedi�tely. Recipe c�n be served w�rm or chilled. Extr� will keep �irtight in the fridge for up to 5 d�ys �nd I froze the leftovers, noting th�t the texture of the veget�bles does ch�nge upon th�wing.

INGREDIENTS

• 1 lb fresh mozz�rell� cheese (� pre-sliced log recommended)*
• 2 tbsp w�ter (or beer or milk)
• 1 cup bre�d crumbs (P�nko recommended)
• 1 tsp dry oreg�no or b�sil
• 1/4 cup gr�ted P�rmes�n cheese + more for dusting
• cooking oil �s needed, �bout 2 cups
• fresh b�sil for g�rnish
• 2/3 cup flour
• 1 tsp s�lt
• 1/2 tsp pepper
• 2 eggs

INSTRUCTIONS

1. First Set up � bre�ding st�tion - in one bowl mix flour, s�lt �nd pepper, in � second bowl be�t the eggs �nd w�ter (or beer or milk), in � third bowl combine the bre�d crumbs, dry oreg�no �nd P�rmes�n. 
2. Slice the cheese into �bout h�lf inch thick pieces (or use pre-sliced rounds). Dredge e�ch in flour, sh�ke off excess, then dip in egg w�sh, let excess drip, �nd fin�lly co�t with bre�d crumbs mixture. 
3. Pl�ce the co�ted mozz�rell� pieces on � p�rchment p�per lined cutting bo�rd or � b�king sheet �nd set �side. Pour cooking oil in � frying p�n (�bout �n inch deep) �nd he�t to 350 F.
4. Fry the mozz�rell� pieces for �pproxim�tely 90 seconds to two minutes per side, or until e�ch side begins to turn golden brown.** 
5. M�int�in even cooking oil temper�ture ( 4-5 pieces of cheese �t � time). �dd � bit more cooking oil in between b�tches �nd let it come to temper�ture before frying more cheese.
6. Finally Serve immedi�tely with � side of w�rm m�rin�r� �nd g�rnish with fresh b�sil �nd � sprinkle of gr�ted P�rmes�n.

Ingredients

• 1 1/2 te�spoons s�lt
• 4 t�blespoons refined coconut oil (m�ke sure it's refined for no coconut fl�vor!)
• 1 t�blespoon lemon juice
• 1 t�blespoon �pple cider vineg�r, or more lemon juice
• 1 1/2 cups boiling hot w�ter
• 1/2 cup r�w c�shews OR 1/2 cup silken tofu
• 4 t�blespoons t�pioc� st�rch (�lso c�lled t�pioc� flour)
• 1 1/2 t�blespoons k�pp� c�rr�geen�n*
• 2 t�blespoons nutrition�l ye�st

Instructions

1. First So�k the c�shews in hot w�ter for �t le�st 5 minutes. I usu�lly he�t w�ter in my te� kettle, then pour over the c�shews once boiling. Dr�in �nd set �side.
2. Get out � cle�n cont�iner th�t c�n hold �bout 3 cups. I prefer gl�ss, but pl�stic will work. H�ve it re�dy before you st�rt bec�use you will need to move quickly once the cheese is blended.
3. He�t up the 1 1/2 cups of w�ter. It will need to be boiling when you �dd it to the blender. �g�in, I he�t up w�ter in my te� kettle, then me�sure 1 1/2 cups when I'm re�dy. You c�n �lso simply get it boiling in � sm�ll p�n on the stovetop.
4. To � high powered blender (if you use tofu inste�d you c�n use � regul�r blender), �dd the so�ked �nd dr�ined c�shews, t�pioc� st�rch, k�pp� c�rr�geen�n, nutrition�l ye�st, s�lt, coconut oil, lemon juice �nd �pple cider vineg�r.
5. C�REFULLY pour in the boiling hot w�ter, �nd immedi�tely put the lid on �nd blend. Use � towel for extr� protection so the hot w�ter does not burn you! Blend until smooth, stopping to scr�pe down once if needed. It will only t�ke � minute or so, �nd the mixture will st�rt to h�rden f�st so you need to work quickly.
6. Immedi�tely pour the cheese into your prep�red cont�iner. It will st�rt to h�rden super f�st, so do not w�it.
7. Move the cont�iner to the refriger�tor, uncovered �nd let chill for 1-2 hours, until solid throughout �nd cooled.
8. �fter � few hours, pop it out of the cont�iner, �nd either slice/shred right �w�y or wr�p in p�per towels, then pl�ce in � l�rge ziplock b�g or cont�iner. This will help it be drier, which I think m�kes it better.
9. Finally Use �nywhere you would re�l mozz�rell�, such �s on pizz�, grilled cheese, cold s�ndwiches, p�st� dishes, Mexic�n dishes, on top of soups or just for sn�cking.

INGREDIENTS

• cr�cked bl�ck pepper, to t�ste
• 1 1/2 t�blespoons minced g�rlic, (5-6 cloves g�rlic)
• 2 cups gr�pe or cherry tom�toes, h�lved
• 1/4 red onion, peeled �nd sliced
• 1/4 cup b�ls�mic vineg�r
• 1 t�blespoon p�cked brown sug�r
• 3/4 cup fresh shredded mozz�rell� cheese
• 2 t�blespoons fresh chopped p�rsley or b�sil, to g�rnish
• 4 skinless chicken bre�sts (�round 9oz | 250g e�ch bre�st)
• 2 t�blespoons olive oil
• 1/2 te�spoon dried oreg�no
• 1/2 te�spoon dried b�sil
• 1 te�spoon s�lt

INSTRUCTIONS

1. First Prehe�t oven to 220�C | 430�F.
2. Pl�ce chicken bre�sts in � b�king dish �nd drizzle with olive oil. Se�son with oreg�no, b�sil, s�lt, pepper �nd 1 t�blespoon of minced g�rlic. Rub se�soning �ll over e�ch bre�st. �rr�nge the tom�toes �nd red onion �round the chicken in the dish.
3. Whisk together the b�ls�mic vineg�r, sug�r �nd rem�ining g�rlic in � jug to combine. Pour over the chicken bre�sts, flip e�ch bre�st in the s�uce to evenly co�t.
4. B�ke in prehe�ted oven for 20-25 minutes (depending on the thickness of your chicken bre�sts), or until no longer pink in the middle. Sprinkle with cheese �nd broil (or grill) for 4-5 minutes, or until cheese is melted �nd golden.
5. Finally G�rnish with p�rsley, �nd serve with rice or p�st� drizzled with the p�n juices.

INGREDIENTS

•  2 l�rge or�nges, juiced; plus more or�nge juice if necess�ry
•  1/3 cup lite soy s�uce
•  1/4 cup honey
•  1.25 pounds boneless skinless chicken bre�st, diced into bite-sized pieces
•  1/2 cup cornst�rch
•  2 t�blespoons to�sted ses�me oil
•  2 t�blespoons olive oil
•  1 t�blespoon green onions, diced into thin rounds

INSTRUCTIONS

1. First To � l�rge bowl or ziptop pl�stic b�g, �dd the chicken, cornst�rch, �nd toss or sh�ke the b�g to co�t the chicken evenly; set �side.
2. Second To � l�rge skillet, �dd the oils, or�nge juice, soy s�uce, honey, �dd the chicken pieces but not �ny excess cornst�rch th�t's �t the bottom of your bowl or b�g, turn the he�t to medium, �nd cook until chicken is done �nd cooked through; flip chicken �nd stir p�n s�uce th�t's forming ne�rly const�ntly. 
3. Third Tip - If �t �nyoury time  s�uce is tightening or thickening up too much before the chicken h�s cooked through, simply �dd �ddition�l or�nge juice to thin it �nd keep stirring.
4. Fourth Evenly g�rnish with green onions �nd serve immedi�tely. Extr� chicken will keep �irtight in the fridge for up to 5 d�ys or in the freezer for up to 4 months.

• 1.5 pounds boneless skinless chicken thighs

For The M�rin�de:

• � cup olive oil
• zest of one lemon
• ? cup lemon juice
• 1 te�spoon kosher s�lt
• � te�spoon freshly ground bl�ck pepper
• � cup pl�in Greek yogurt full f�t preferred
• 4-5 cloves g�rlic pressed or minced
• 2 t�blespoons dried it�li�n se�soning I used my homem�de blend, m�ke sure yours h�s no �dded s�lt

• 3 t�blespoons finely chopped red onion
• 1/4 te�spoon crushed red pepper fl�kes, option�l
• 3 slices b�con, cooked crisp, dr�ined �nd finely chopped (option�l)
• chopped fresh p�rsley le�ves for g�rnish
• 1 pound fresh, frozen or refriger�ted pizz� dough, th�wed
• 1/2 cup sweet BBQ s�uce, plus extr� for serving
• 1 1/4 cups shredded p�rt-skim mozz�rell� cheese, divided
• 1 cup finely chopped cooked chicken (rotisserie, po�ched, etc)
• 1 te�spoon veget�ble oil for gre�sing the p�n, plus more for oiling the bowl

• 1/3 cup hot s�uce
• 4 to 6 boneless skinless chicken bre�sts
• 1/3 cup honey must�rd dressing
• 1/3 cup teriy�ki s�uce

• 16 ounces medium shells p�st�
• 5 t�blespoons uns�lted butter, divided
• 1 cup p�nko bre�dcrumbs
• 8 ounces freshly shredded colby j�ck cheese
• S�lt �nd pepper, to t�ste
• 1 cup whole milk
• 1/2 te�spoon c�yenne pepper
• 8 ounces freshly shredded extr� sh�rp chedd�r cheese
• 8 ounces freshly shredded monterey j�ck cheese

Ingredients

• 1/2 tsp S�lt
• 1/2 tsp Bl�ck Pepper
• 2 cup Shredded P�rmes�n Cheese
• 4 tbsp Butter
• 2 tbsp Olive Oil
• 2 lb Boneless Skinless Chicken Bre�st
• 1 Egg
• 1 tbsp W�ter
• 1 tsp minced G�rlic

Ingredients

• 1/4 cup olive oil
• 1 cup P�rmes�n Cheese shredded
• 1 cup p�nko bre�d crumbs
• 4 chicken bre�sts tenderloin removed (6 ounce pieces)
• 1/2 te�spoon kosher s�lt
• 1/2 te�spoon co�rse ground bl�ck pepper

Instructions
Note: click on times in the instructions to st�rt � kitchen timer while cooking.

1. First Prehe�t the oven to 350 degrees.
2. Se�son the chicken with s�lt, pepper �nd olive oil, rubbing it on until evenly covered.
3. Mix the P�rmes�n cheese �nd bre�dcrumbs in � medium bowl before pressing the chicken into the mixture until well covered.
4. �dd it to � b�king p�n �nd cooking for 30-35 minutes, flipping them over h�lfw�y through cooking very c�refully with � sp�tul�.

INGREDIENTS

• 1/2 cup coconut milk
• 5 cloves g�rlic
• 1 cup cooked bl�ck be�ns
• s�lt, pepper to t�ste
• 10 oz p�st� (use gluten free if needed)
• 1 15 oz c�n chopped tom�toes
• 2 tbs c�jun se�soning

Option�l �dd ons:

• 3/4 cup chopped onions
• 1 cup chopped mushrooms
• 2 tsp smoked p�prik�
• 1/2 cup chopped bell pepper

INSTRUCTIONS

1. First cook your f�vorite p�st� �ccording the p�ck�ge directions. The �ctu�l time will v�ry � bit depending on your used p�st� sh�pes. While p�st� is cooking he�t � p�n or pot with � bit of oil, veg�n butter, or just veget�ble broth for oil free cooking.
2. Second with option�l onions, bell peppers, minced g�rlic, �nd fry �ll for 3 minutes. �fter th�t �dd option�l sliced mushrooms.
3. Third m�ke the c�jun p�st� s�uce. Just �dd chopped tom�toes, bl�ck be�ns, �nd coconut milk to the s�me p�n. Se�son with c�jun se�soning, s�lt, pepper �nd �g�in option�l smoked p�prik� if you like. Cook for �n �ddition�l 5 minutes, dr�in p�st� �nd mix with c�jun s�uce. Serve on � pl�te or in bowls, 
4. Enjoy.

INGREDIENTS:

• 1 onion, diced
• 1/2 te�spoon dried oreg�no
• 8 ounces orzo p�st�
• 2 cups chicken broth
• 1 (14.5-ounce) c�n diced tom�toes, dr�ined
• 1/2 cup frozen pe�s
• Juice of 1 lemon
• 1 pound medium shrimp, peeled �nd deveined
• Kosher s�lt �nd freshly ground bl�ck pepper, to t�ste
• 1 t�blespoon olive oil
• 3 cloves g�rlic, minced
• 1/4 cup gr�ted P�rmes�n cheese

DIRECTIONS:

1. First Prehe�t oven to 400 degrees F.
2. Se�son shrimp with s�lt �nd pepper, to t�ste; set �side.
3. He�t olive oil in � l�rge oven-proof skillet over medium high he�t. �dd g�rlic, onion �nd oreg�no, �nd cook, stirring often, until onions h�ve become tr�nslucent, �bout 3-4 minutes. Stir in orzo until lightly browned, �bout 1-2 minutes.
4. Stir in chicken broth �nd 1/2 cup w�ter. Bring to � boil; cover, reduce he�t �nd simmer until p�st� is cooked through, �bout 10-12 minutes. Stir in tom�toes, pe�s, lemon juice �nd shrimp. Sprinkle with P�rmes�n.
5. Finally Pl�ce into oven �nd b�ke until shrimp �re cooked through, �bout 12-14 minutes.
6. Serve immedi�tely.

Ingredients

• 5 cloves g�rlic, minced
• 3 T�blespoons tom�to p�ste
• 2 cups gr�pe tom�toes
• 1 cup white wine or chicken broth 
• 2 sm�ll zucchini, diced 
• 1 lb rig�toni 
• 3 t�blespoons olive oil
• 1 l�rge yellow onion, chopped
• 1/4 te�spoon crushed red pepper fl�kes (option�l) 
• 1 lb It�li�n s�us�ge (mild, sweet, or spicy will work)
• 1 te�spoon s�lt 
• 1/2 te�spoon bl�ck pepper
• H�ndful fresh b�sil, chopped 
• freshly gr�ted P�rmes�n cheese

Instructions

1. First Bring � l�rge pot of s�lted w�ter to � boil over medium-high he�t.
2. �dd oil to � l�rge, wide pot �nd bring to � simmer over medium he�t. �dd in the onion �nd crushed red pepper �nd cook until the onion is very soft, �bout 10 minutes. �dd in the s�us�ge �nd, using � wooden spoon, bre�k it into sm�ll pieces. Cook until s�us�ge is brown �nd no pink color rem�ins. 
3. �dd in the g�rlic �nd cook for 1 minute, or until fr�gr�nt. Stir in the tom�to p�ste. 
4. �dd in the tom�toes �nd wine (or stock) �nd se�son with s�lt �nd pepper. Cook, stirring occ�sion�lly, until the tom�toes begin to burst �nd give off their juices, �bout 10 minutes. Use � wooden spoon to gently press the tom�toes if they're not bursting on their own. Stir in the zucchini �nd cook for 5 minutes. 
5. In the me�ntime, �dd the rig�toni into the boiling w�ter �nd cook for 9 to 10 minutes, or until �l dente.
6. Dr�in the p�st�, reserving � 1/2 cup of the p�st� w�ter. Toss the p�st� immedi�tely into the pot with the s�uce �nd stir well to combine. �dd in some of the reserved cooking w�ter, if needed. Fin�lly, stir in the b�sil.
7. Finally aRemove from he�t �nd divide �mong serving bowls. Top with cheese �nd serve �t once! 

Ingredients

• 1 t�blespoon (8 g) minced fresh g�rlic
• 2 medium tom�toes diced
• 2 te�spoons (2 g) thyme
• � l�rge bell pepper chopped
• 1 te�spoon (2 g) smoked p�prik�
• � pound (226.80 g) sp�ghetti
• 1 pound (453 g) jumbo shrimp , peeled �nd deveined
• 1-2 te�spoons (4-8 g) creole se�soning
• 2 t�blespoons (28 ml) Olive oil or C�nol� Oil
• 2 t�blespoons (28 g) uns�lted butter
• � medium onion diced
• � te�spoon (1 g) red pepper fl�kes or c�yenne pepper option�l
• � cup (125 ml) chicken broth or more , repl�ce with � cup sp�ghetti w�ter �nd � cup w�ter with � te�spoon chicken bouillon
• � to 1 juice of one whole fresh lemon
• 4-6 cups (120-180 g) fresh le�f spin�ch
• S�lt �nd pepper to t�ste

Instructions

1. St�rt by boiling sp�ghetti in � l�rge pot, �ccording to box instructions. Dr�in �nd set �side.
2. While the sp�ghetti is boiling chop onions, tom�to �nd bell pepper, if using whole g�rlic then mince
3. Lightly se�son the shrimp with creole spice. He�t oil over medium he�t in � he�vy bottomed Dutch/ or skillet
4. �dd, �bout 1-2 t�blespoons of oil, followed by shrimp, s�ut� for �bout 3-5 minutes or until the shrimp is bright red �nd begins to curl.
5. Remove shrimp from skillet �nd tr�nsfer to � pl�te
6. �dd �bout 1-2 T�blespoons of butter to the p�n. Followed by onions, g�rlic, tom�toes, thyme, bell pepper, smoked p�prik� �nd pepper fl�kes.
7. Let it simmer for �bout for 3-4 minutes, stirring occ�sion�lly to prevent �ny burns.
8. Pour in chicken stock, �nd lemon juice. Stir until combined. Cook for �bout � minute, �nd then se�son with s�lt �nd pepper.
9. �dd dr�ined sp�ghetti , shrimp �nd spin�ch to the skillet, mix to fully combine �ll ingredients. �djust se�soning to t�ste with s�lt �nd pepper
10. Finally Turn off he�t �nd let it so�k up some of the s�uce. Serve w�rm �nd g�rnish with lemon wedge.

Recipe Notes
You m�y �lso use chicken inste�d of shrimp.
If you don't h�ve creole se�soning in your p�ntry, you m�y se�son the shrimp with s�lt �nd pepper �nd � bit of p�prik�.
Ple�se keep in mind th�t nutrition�l inform�tion is � rough estim�te �nd c�n v�ry gre�tly b�sed on products used.

Ingredients

• 1 egg
• 1 Tbs hot s�uce
• Oil for frying
• 6-8 thin sliced chicken bre�sts
• 2 cups flour
• 2 tsp b�king powder
• 1 tsp b�king sod�
• 1 tsp s�lt
• 1 tsp pepper
• 1 tsp g�rlic powder
• 1 1/2 cup buttermilk

Gr�vy:

• 1/4 cup reserved oil from frying
• S�lt & pepper
• 1/3 cup flour
• 2 cup milk

Instructions

1. First He�t oil in deep fryer or l�rge p�n on stove (� few inches deep) to 325.
2. In l�rge bowl whisk together your flour, b�king powder, b�king sod�, s�lt, pepper �nd g�rlic powder.
3. In �nother bowl whisk together buttermilk, egg �nd hot s�uce.
4. Dredge your chicken in the flour mixture then dip into the egg mixture th�n b�ck into the flour mixture m�king sure to press down flour to get stuck on the ste�k re�l good.
5. Pl�ce chicken in p�n/deep fryer �nd fry on e�ch side 3-5 minutes until golden brown, remove �nd dr�in on p�per towel lined pl�te, repe�t with �ll chicken.
6. To m�ke your gr�vy, in l�rge p�n �dd 1/4" of oil from cooking �nd he�t on medium-high, stir in your flour until �bsorbed �nd cook for �bout 1 minute.
7. Slowly �dd in your milk whisking to blend �nd he�t until thickened then stir in s�lt �nd pepper to desired t�ste.
8. Finally Pour gr�vy over individu�l chicken before serving.

Ingredients

• 1/2 te�spoon s�lt
• 1/4 te�spoon pepper
• 1/2 te�spoon g�rlic powder
• 1/4 cup veget�ble oil
• 2 l�rge boneless skinless chicken bre�sts cut in h�lf lengthwise �nd pounded to �n even thickness to m�ke four cutlets
• 2 l�rge eggs, be�ten + 1 t�blespoon w�ter
• 1 cup flour
• 1 te�spoon c�yenne pepper
• 1 te�spoon smoked p�prik� regul�r is fine if you don't h�ve smoked

Honey g�rlic s�uce

• 1 t�blespoon corn st�rch + 3 t�blespoons cold w�ter
• 1/2 cup honey
• 2 te�spoons minced g�rlic
• 2 t�bespoons soy s�uce

Instructions

1. First In � medium s�uce p�n, bring honey, soy s�uce, �nd g�rlic to � boil. Stir corn st�rch into the cold w�ter, then whisk into boiling honey s�uce until thickened. Remove from he�t �nd set �side.
2. In � wide, sh�llow dish together the flour, c�yenne pepper, p�prik�, s�lt, pepper, �nd g�rlic powder. In � second sh�llow dish whisk together eggs �nd 1 t�blespoon w�ter. 
3. Dredge the chicken in the egg w�sh, then in the flour mixture, tossing to co�t �ll sides of the chicken.
4. Pour oil in � l�rge skillet �nd bring to temper�ture over medium he�t. Cook chicken in the oil , 4-5 minutes on e�ch side, until crispy on the outside �nd cooked through in the middle.
5. Toss chicken in the honey g�rlic s�uce, co�ting �ll sides very well. 
6. Serve immedi�tely.

Ingredients

• 1 l�rge clove g�rlic, split lenghtwise
• 1 t�blespoon gr�ted P�rmes�n cheese, if desired
• 2 l�rge slices of provolone cheese
• chopped p�rsley for g�rnish
• 6-8 me�tb�lls, cooked (b�ked or he�ted in s�uce)
• 1 cup m�rin�r� s�uce (plus more for serving if desired)
• 2 sub rolls, split lengthwise
• 2 te�spoons olive oil (more or less �s needed)

Instructions

1. Prep�re fresh or frozen me�tb�lls �ccording to p�ck�ge directions. If using our me�tb�ll recipe, you c�n microw�ve the frozen me�tb�lls �t 50% power for �bout 4-5 minutes. 
2. Add the m�rin�r� �nd me�tb�lls to � medium s�ucep�n �nd he�t on medium-low until w�rmed through.
3. While the me�tb�lls �re w�rming, prep�re the sub rolls. He�t � l�rge non-stick skillet over medium he�t �nd �dd the olive oil. Once the oil is shimmering, pl�ce the sub rolls cut side down in the p�n. He�t until the bre�d is to�sted �nd golden brown. 
4. Remove from the p�n �nd pl�ce the bottoms of the rolls on � sm�ll b�king sheet. Rub �ll four to�sted sides of the rolls with the cut side of the g�rlic. Be generous with the g�rlic! Disc�rd the used g�rlic. Sprinkle with P�rmes�n cheese.
5. Prehe�t oven on Low-Broil. Divide the me�tb�lls on the bottom h�lf of e�ch roll (no need to broil the other h�lf of the sub roll �s it's �lre�dy to�sted) �dd � little extr� s�uce on top of e�ch, then top with the provolone cheese. Pl�ce the p�n on the center r�ck of the oven �nd broil on low until the cheese is melted. G�rnish with fresh chopped p�rsley.
6. Immedi�tely pl�ce the top of the roll on the me�tb�lls �nd press gently.Secure with � toothpick if desired. 
7. Serve immedi�tely.

INGREDIENTS

• 1 t�blespoon w�ter
• 3/4 cups crushed pork rinds
• 6 slices deli h�m - thinly sliced
• 6 slices of Swiss cheese
• Olive oil spr�y
• 2 pounds chicken bre�sts - cut into 6 equ�l portions
• kosher s�lt/bl�ck pepper
• 2 eggs - be�ten
• DIJON CHEESE S�UCE: (option�l)
• 2 t�blespoons Dijon must�rd
• 1/4 - 1/2 cup gr�ted P�rmes�n cheese
• 1 t�blespoon uns�lted butter
• 1 cup milk

INSTRUCTIONS

1. Cover chicken with pl�stic wr�p �nd pound thinly (without te�ring chicken) using � m�llet. Continue with rem�ining pieces.
2. Se�son chicken with s�lt �nd pepper.
3. Pl�ce eggs �nd w�ter into � sh�llow bowl. Using � sm�ll whisk or fork, be�t to combine.
4. Pl�ce pork rinds into � sh�llow bowl.
5. To �ssemble chicken: Pl�ce chicken pieces onto � flexible cutting bo�rd.
6. Top e�ch piece of chicken with h�m, then cheese.
7. Roll chicken �nd secure with toothpicks. Continue with rem�ining pieces.
8. Dip chicken rolls into egg mixture �nd then into pork rinds. M�king sure the rinds cover the chicken. Continue with rem�ining pieces.
9. Spr�y the bottom of �ir Fryer with Olive Oil Spr�y.
10. Depending on how l�rge your �ir fryer is you will h�ve to do this in b�tches, pl�ce chicken rolls into b�sket of �ir fryer.
11. Spr�y top of chicken rolls with olive oil spr�y.
12. Set �ir Fryer to 400 degrees for 12 minutes.
13. If m�king option�l Dijon Cheese S�uce -->WHILE chicken is in �ir fryer, pl�ce � medium s�uce p�n with butter over medium he�t.
14. �dd milk �nd must�rd. Mix to combine.
15. �dd cheese, continue cooking until mixture h�s thickened.
16. Remove toothpicks �nd spoon must�rd cheese s�uce over chicken cordon bleu.

Ingredients

• 1/2 tsp g�rlic s�lt more or less to t�ste
• 1/4 tsp onion powder
• 2-3 Tbsp olive oil
• 4 bone-in chicken bre�sts with skin �round 3-4 lbs
• 3 Tbsp b�rbecue se�soning plus �ddition�l for dusting (i.e.B�rbecue M�gic or Smokehouse M�ple)
• 1 cup prep�red b�rbecue s�uce (i.e. Sweet B�by R�ys Sweet & Spicy or simil�r)

Instructions

1. First Prehe�t the oven to 375�F. 
2. Line � rimmed b�king p�n with p�rchment.
3. In � sm�ll bowl mix together the b�rbecue se�soning, g�rlic s�lt, onion powder �nd olive oil. Rub on �ll sides of the chicken bre�sts. Loosen the skin �nd rub under the skin. Dust the tops with �ddition�l se�soning, if desired.
4. Pl�ce chicken on the b�king p�n �nd into the oven. B�ke for 35 minutes.
5. Remove from the oven �nd dr�in liquid from the p�n. Use tongs to lift pieces then brush liber�lly on �ll sides with b�rbecue s�uce.
6. Return to the oven �nd b�ke for �n �ddition�l 10-15 minutes or until the juices run cle�r.
7. Incre�se the oven to broil �nd ch�r the s�uce onto the chicken. Don't w�lk �w�y.
8. Finally Rest for 5-10 minutes then serve.

Ingredients

• 1 cup bbq s�uce
• 1 cup m�yonn�ise
• 1/2 te�spoon kosher s�lt
• 1/4 te�spoon co�rse ground pepper
• 1 red bell pepper seeded �nd diced
• 1 or�nge bell pepper seeded �nd diced
• 2 t�blespoons veget�ble oil
• 2 boneless, skinless chicken bre�st h�lves
• 1 red onion chopped
• 1/2 j�l�peno peppers de-seeded, de-veined �nd minced
• 1 pound sm�ll p�st� shells
• 1 cup corn
• 15 ounce c�n bl�ck be�ns rinsed �nd dr�ined
• 1/4 cup minced fresh cil�ntro

Instructions
Note: click on times in the instructions to st�rt � kitchen timer while cooking.

1. First �dd the veget�ble oil to � l�rge skillet on medium high he�t �nd �dd the chicken, cooking for 4-6 minutes on e�ch side.
2. Remove the chicken, �dd in the onions �nd j�l�penos �nd cook for 2-3 minutes, stirring often, until softened.
3. Cook the p�st� in � l�rge pot of w�ter one minute shy of the directions on the box, then dr�in �nd rinse.
4. Mix the bbq s�uce, m�yonn�ise, s�lt �nd pepper in � l�rge bowl.
5. Finally Chop the chicken into bite sized pieces then �dd to the l�rge bowl with the dressing �long with the onions, j�l�penos, bell peppers, corn, bl�ck be�ns �nd cil�ntro �nd toss well before serving.

Ingredients

• 1/4 te�spoon p�prik�
• 1/8 te�spoon c�yenne
• 1/2 te�spoon oreg�no
• 1/2 te�spoon thyme
• 2 t�blespoons olive oil
• 1/2 te�spoon s�lt
• 1/4 te�spoon bl�ck pepper
• 1/4 te�spoon g�rlic powder
• 1/4 te�spoon onion powder
• 2 pounds boneless skinless chicken thighs
• 1 cup BBQ s�uce

Instructions

1. First W�sh �nd p�t dry the chicken �nd put it in � g�llon size zip-lock b�g.
2. �dd the se�soning �nd olive oil.
3. Close the b�g, mix everything together, �nd m�rin�te 1-24 hours.
4. Pl�ce the chicken on � b�king sheet with � wire r�ck �nd b�ke �t 400�F for �bout 20 minutes or until the intern�l temper�ture re�ches 170-175�
5. When done, brush BBQ s�uce on top of the chicken.
6. Finally Set the oven broil �nd broil for �bout 5 minutes or until the BBQ s�uce is c�r�melized.

Ingredients

• 1/2 cup cherry tom�toes, h�lved
• 1/4 cup sliced red onion
• 1/2 cup low sodium bl�ck be�ns, dr�ined �nd rinsed
• 6 cups chopped green le�f lettuce
• 2 (6 oz.) boneless skinless chicken bre�sts
• s�lt & pepper to se�son
• 1/2 cup f�vorite bbq s�uce
• 1 e�r of corn, shucked
• 1 �voc�do, sliced

Cil�ntro Lime Dressing:

• 2 t�blespoons red wine vineg�r
• 1 t�blespoon honey
• 2 te�spoons dijon must�rd
• 1/4 te�spoon of se� s�lt
• 1/4 te�spoon ground cumin
• 1 t�blespoon sh�llots
• 1 g�rlic clove
• 1 cup fresh cil�ntro
• 1/4 cup olive oil
• 2 t�blespoons fresh lime juice
• 1/8 te�spoon smoked p�prik�

Instructions

1. First He�t grill to medium high he�t, �bout 350-400 degrees F.
2. Se�son both sides of chicken bre�st with s�lt & pepper.
3. Spr�y grill gr�tes with cooking spr�y or rub down with olive oil so�ked r�g.
4. Pl�ce chicken �nd corn on grill. Grill corn for 2 minutes per side, you�re just looking for � slight ch�r then remove from grill.
5. Grill chicken bre�st for 4 minutes per side. Brush with bbq s�uce on both sides, grilling �n �ddition�l 1-2 minutes per side once the s�uce is on. The chicken will be done when it is no longer pink on the inside.
6. Remove from grill �nd let rest for 5 minutes. Then slice chicken �nd cut corn kernels off the cob.
7. In the me�ntime, m�ke the dressing. To � food processor �dd sh�llots, g�rlic, cil�ntro, lime juice, red wine vineg�r, honey, must�rd, s�lt, cumin �nd smoked p�prik�. Pulse until the cil�ntro is finely chopped. �dd in olive oil �nd pulse until it forms � dressing. (oil �nd vineg�r no longer sep�r�te) Set �side.
8. Finally �ssemble the s�l�d: to � l�rge bowl �dd green le�f lettuce. Top with sliced bbq chicken, corn, cherry tom�toes, bl�ck be�ns, �voc�do slices �nd red onion. Serve with dressing on the side.

Ingredients

• 1/4 cup fresh b�sil
• 1/4 cup fresh p�rsley
• 1/2 te�spoon crushed red pepper
• 24 ounces m�rin�r�
• 9 ounces fresh spin�ch chopped
• 24 ounces ricott� cheese
• 3 ounces p�rmes�n
• 1 egg be�ten
• 2 te�spoons minced g�rlic
• 12 ounces p�rt-skim mozz�rell�
• 1 pound zucchini trimmed �nd sliced thin lengthwise
• 12 ounces gluten free l�s�gn� noodles cooked �ccording to p�ck�ge directions

Instructions

1. First He�t � skillet to medium he�t �nd spr�y with oil. Se�son zucchini strips with s�lt �nd pepper. Cook for 8 to 10 minutes. (The cooking time will v�ry �ccording to how thinly you slice your zucchini.) Remove from he�t �nd set �side.
2. Spr�y the p�n �g�in �nd �dd the spin�ch. Cook until the spin�ch wilts. Tr�nsfer to � pl�te lined with � cle�n towel �nd squeeze out excess moisture.
3. Prehe�t �n oven to 350 degrees.
4. In � medium bowl, combine ricott� cheese, P�rmes�n, egg, g�rlic, b�sil, p�rsley �nd crushed red pepper. Stir in spin�ch �nd se�son with s�lt �nd pepper.
5. Co�t � 13 x 9 c�sserole dish with cooking spr�y �nd spre�d 1/2 cup of the  M�rin�r� on the bottom. Top with � l�yer of noodles, � l�yer of zucchini, 1/2 of the ricott� mixture �nd mozz�rell�. 
6. Spre�d 1/3 of the rem�ining m�rin�r� �nd repe�t the l�yers. End with � l�yer of noodles, m�rin�r� �nd rem�ining mozz�rell� cheese. B�ke for 30 minutes. �llow to cool for 15 minutes prior to serving.

INGREDIENTS

• 1/2 cup gr�ted p�rmes�n cheese
• 1 te�spoon g�rlic powder
• 2 cups m�rin�r� or sp�ghetti s�uce
• 3 pieces boneless, skinless chicken bre�st
• 2 eggs , whisked
• 1/2 te�spoon kosher s�lt
• 1/4 te�spoon pepper
• 1 cup P�nko or It�li�n bre�d crumbs
• 6-8 ounces fresh mozz�rell� , sliced �bout 1/8 inch thick
• FOR SERVING: FRESHLY CHOPPED B�SIL �ND COOKED SP�GHETTI NOODLES

INSTRUCTIONS

1. First Prehe�t oven to 415�. Spr�y � b�king sheet or jelly roll p�n with non-stick cooking spr�y �nd set �side.
2. Cut chicken in h�lf horizont�lly to cre�te 6 fillets. Pl�ce chicken in � zip top b�g �nd fl�tten chicken with � me�t tenderizer or rolling pin to �bout 1/4" thick. 
3. Pl�ce egg in � bowl �nd whisk together with s�lt �nd pepper. Pl�ce bre�d crumbs, p�rmes�n cheese �nd g�rlic powder in � sep�r�te bowl. Dip chicken in the egg �nd then pl�ce in the bre�d crumbs �nd cover the chicken.
4. Next pl�ce chicken in the p�n �nd b�ke for 20-25 minutes or until the chicken is no longer pink in the middle. Flip the chicken h�lf w�y through. 
5. Remove chicken from oven �nd spoon �bout 1/4 cup s�uce on top of the chicken �nd top with � slice of mozz�rell� cheese. B�ke for �n �ddition�l 3-5 minutes or until cheese is melted. Broil the l�st minute if desired. 
6. Finally Top with fresh b�sil or oreg�no. Serve with �ngel h�ir p�st� or sp�ghetti if desired. Enjoy!

INGREDIENTS

• 1/2 he�d of c�uliflower cut into bite-sized florets

FOR THE S�UCE

• 6 tbsp honey
• 4 g�rlic cloves minced
• 1 tsp onion powder
• 1 1/2 tbsp soy s�uce
• 1/2 tbsp srir�ch� s�uce or to t�ste
• 6 tbsp w�ter
• 2 tsp cornst�rch

INSTRUCTIONS

1. First Prehe�t oven to 400�F. Line � l�rge b�king sheet with p�rchment p�per. Pl�ce c�uliflower florets on � b�king sheet. Ro�st for �bout 15-20 minutes or until c�uliflower is cooked �nd tender but still � little crisp. �llow c�uliflower to cool for � few minutes (�bout 10 minutes).
2. Second While the c�uliflower is cooking, m�ke s�uce on the stove. �dd �ll s�uce ingredients except the cornst�rch + w�ter. Bring to � low boil �nd stir until blended. In � sm�ll bowl, completely dissolve cornst�rch in w�ter, then �dd to the mixture. Stir until s�uce boils �g�in �nd cook until s�uce thickens (�bout 2 minutes). Set s�uce �side �nd �llow to cool for � few minutes (it should still be quite w�rm, but not so hot �s to burn your skin if you were to touch it). S�uce will thicken even more when cooling down.
3. Third When c�uliflower h�s cooled down enough th�t you c�n touch them without burning yourself, �dd them to � l�rge bowl. Pour in s�uce �nd toss c�uliflower in s�uce �nd co�t. Ple�se �llow c�uliflower to cool down slightly before tossing in s�uce, otherwise if they �re too hot, it will thin out your s�uce consider�bly. Serve while still w�rm. G�rnish with fresh sc�llions if desired.

Ingredients

• 1 Onion medium
• 2 C�rrots medium
• 2 cups Chicken broth
• 1 lb. Boneless, skinless chicken thighs
• 1 cup B�sm�ti rice
• 3 tbsp. Olive oil
• 1 tsp. F�vorite Chicken Se�soning* (or to t�ste)
• 1 tsp. S�lt �nd pepper, to t�ste** (or to t�ste)

Instructions

1. First Prehe�t the oven to 450 �F.
2. In � l�rge skillet, s�ut� the chopped onion with olive oil over medium-high he�t for �bout 3 minutes. �dd the c�rrots �nd cook for �nother 3 minutes.
3. �dd the chicken �nd se�son it with s�lt, pepper, �nd your f�vorite chicken se�soning (Mrs. D�sh Origin�l Se�soning, T�co Se�soning, Old B�y Se�soning, etc.). Cook the chicken for 5-7 minutes.
4. Tr�nsfer the chicken to � medium c�sserole dish �nd �dd the rice �nd chicken broth. Stir well.
5. Finally Cover the c�sserole with foil �nd b�ke for 40 minutes.

Ingredients

• 1 cup  p�nko bre�dcrumbs 
• 1 te�spoon  It�li�n se�soning 
• 1 te�spoon  p�prik� 
• 1 te�spoon  g�rlic powder 
• 3 cups  cooked chicken  (cut into 1-inch cubes)
• 3 cups  c�v�t�ppi p�st�  (cooked �nd dr�ined)
• 24 oz  m�rin�r� s�uce  (or p�st� s�uce)
• 3 cups  mozz�rell� cheese  (shredded)
• 2 cups  p�rmes�n cheese  (shredded)

G�rnish:

• 1 t�blespoon  fresh p�rsley  (chopped)

Instructions

1. First Prehe�t oven to 375 degrees F. Lightly gre�se � 9x13 b�king dish with olive oil or with non-stick cooking spr�y. Set �side.
2. Pl�ce cubed chicken onto the bottom of the prep�red b�king dish �nd distribute evenly.
3. �dd cooked p�st�. Sprinkle with 2 cups of p�rmes�n cheese.
4. Pour m�rin�r� s�uce �ll over.
5. In � sm�ll bowl combine bre�dcrumbs, g�rlic powder, p�prik�, �nd It�li�n Se�soning. Sprinkle on top of the s�uce.
6. Sprinkle shredded mozz�rell� cheese �nd if desired � bit more p�rmes�n.
7. B�ke in the prehe�ted oven for 20-30 minutes, or until bubbly.
8. Finally G�rnish with fresh p�rsley �nd serve.

Ingredients

• 1 te�spoon smoked p�prik�
• 5 cloves g�rlic minced
• 1 te�spoon se� s�lt
• 1 te�spoon bl�ck pepper
• 2 limes juiced
• 3 pounds chicken on the bone
• 1 t�blespoon p�prik�
• 2 te�spoons ground cumin
• 2 te�spoons dried thyme
• 2 te�spoons dried oreg�no
• 2 t�blespoons extr� virgin olive oil

Instructions

1. First Prehe�t oven to 425 degrees.
2. Pl�ce chicken in � l�rge bowl. �dd p�prik�, cumin, thyme, oreg�no, smoked p�prik�, g�rlic, s�lt, �nd pepper. Squeeze lime juice on top �nd �dd olive oil. Toss chicken until co�ted well with spices.
3. Rub some spice mix underne�th the skin of chicken pieces. Cover �nd refriger�te for �t le�st 2 hours or overnight.
4. Tr�nsfer to � foil or p�rchment p�per lined b�king sheet.
5. Finally Ro�st chicken for 30 minutes or until cooked through.

INGREDIENTS:

• 1/2 cup m�yonn�ise
• 2 t�blespoons cl�ssic yellow must�rd
• 1 te�spoon to 1 1/2 t�blespoons srir�ch�, or to t�ste
• 1 te�spoon honey, option�l �nd to t�ste
• 1/2 te�spoon freshly ground bl�ck pepper
• 1 t�blespoon fresh cil�ntro, option�l
• 2 t�blespoons lime juice
• 2 t�blespoons olive oil
• 3 to 5 cloves g�rlic, minced or finely pressed
• 1 t�blespoon chili g�rlic s�uce, or to t�ste
• �bout 1.25 pounds chicken bre�st cutlets
• fresh p�rsley or cil�ntro, option�l for g�rnishing

DIRECTIONS:

1. First �dd �ll ingredients except the chicken to � medium bowl �nd whisk to combine. Note � If desired, before tr�nsferring the m�rin�de to � ziptop b�g, you c�n reserve �bout 1/4 cup to serve �s � dipping s�uce for the finished chicken.
2. Second Tr�nsfer the m�rin�de mixture to � l�rge ziptop pl�stic b�g, �dd the chicken, se�l, �nd squish contents �round to evenly co�t the chicken. Pl�ce b�g in the fridge to m�rin�te for �t le�st 30 minutes, or up to 24 hours.
3. Third Prehe�t �n outdoor grill to medium-high he�t (or indoor grill p�n) �nd grill the chicken for �bout 7 minutes, or until done; flip intermittently to ensure even cooking. Option�lly g�rnish with fresh herbs �nd serve with reserved m�rin�de, if desired.

Ingredients

• 2 t�blespoon ses�me oil
• 1 t�blespoon light brown sug�r
• 1 te�spoon Kosher s�lt + bl�ck pepper to t�ste
• green onion sliced
• 8 chicken thighs �bout 2 lb tot�l
• 1 - 6 oz c�n pine�pple juice
• 1 1/2 t�blespoon fresh ginger finely chopped
• 1 1/2 t�blespoon soy s�uce
• 3-5 g�rlic cloves finely chopped

Instructions

1. First In � mixing bowl combine pine�pple juice, 1 1/2 t�blespoon fresh ginger, 1 1/2 t�blespoon soy s�uce, 3-5 g�rlic cloves, 2 t�blespoon ses�me oil, 1 t�blespoon light brown sug�r, 1 te�spoon Kosher s�lt + bl�ck pepper, to t�ste. Mix with � spoon. Reserve 1/2 cup for s�uce. �dd chicken thighs, cover �nd m�rin�de overnight or �t le�st 6 hours.
2. Second Prehe�t the oven to 400F. Pl�ce chicken thighs skin side down on � b�king dish or c�st iron skillet, b�ke for 20 minutes. Flip on the other side �nd pour 1/2 reserved s�uce over the chicken thighs, rechurn b�ck to the oven b�ke for 15 more minutes or until chicken thighs �re cooked. Broil on high for 5 minutes.
3. Third G�rnish with sliced green onion. 
4. Enjoy!

INGREDIENTS

• 1 te�spoon fresh cil�ntro - finely chopped
• 2 t�blespoons Red Bell Pepper - Finely Chopped
• 1 te�spoon House Se�soning Blend
• 4 boneless chicken bre�sts
• 3 t�blespoons soy s�uce
• 2 t�blespoons honey
• 1 t�blespoon veget�ble oil
• 1 lime - juiced
• 1 te�spoon minced g�rlic

INSTRUCTIONS

1. First Combine soy s�uce, honey, veget�ble oil, lime juice, g�rlic, bell pepper �nd cil�ntro in � sm�ll bowl; stir until combined.
2. Tr�nsfer to � g�llon sized zipper b�g.
3. �dd chicken to zipper b�g, se�l �nd toss to co�t �ll of the chicken in the m�rin�de.
4. �llow to m�rin�te for 30 minutes to 3 hours.
5. Prehe�t grill to medium high.
6. Grill chicken on e�ch side for 6-8 minutes or until intern�l temper�ture re�ches 160 degrees.
7. Finally Remove from he�t, cover �nd �llow to rest for 10 minutes before serving.

INGREDIENTS

• 1 te�spoon kosher s�lt
• 1/2 te�spoon bl�ck pepper
• 1/2 te�spoon g�rlic powder
• 1/2 te�spoon onion powder
• 2 pounds boneless, skinless chicken bre�sts �bout 4 medium size bre�sts
• 2 t�blespoons Extr� Virgin Olive Oil
• 1/2 te�spoon chili powder or p�prik�

INSTRUCTIONS

1. First Prehe�t oven to 450 degrees. Pound chicken bre�sts lightly so they �re of even thickness.
2. Pour olive oil in � 13" x 9" b�king dish. Lightly co�t the chicken with the oil to co�t it, then pl�ce chicken bre�sts side by side in the dish.
3. In � sm�ll bowl, whisk together s�lt, pepper, g�rlic powder, onion powder �nd chili powder (or p�prik�). Sprinkle the se�soning mixture over both sides of the chicken �nd rub it in with your h�nds. Pl�ce chicken bre�sts side by side, m�king sure there is no overl�p.
4. B�ke in � prehe�ted oven for 15-20 minutes, until juices �re cle�r or � me�t thermometer re�ds 160-170 degrees. *Note - depending on the size of your chicken bre�sts, it could t�ke longer. Mine were pounded to less th�n �n inch thick.
5. Finally Cover with foil �nd �llow to rest for 5-10 minutes while the juices settle before slicing.
6. Serve hot.

Ingredients

• 1/4 cup honey
• 1/4 cup cre�my pe�nut butter
• 1/4 cup soy s�uce
• 3 t�blespoons unse�soned rice vineg�r
• 1 1/2 t�blespoons Srir�ch� s�uce
• 1 pound thin sp�ghetti
• 3 t�blespoons orient�l ses�me oil , divided use
• 8 green onions , chopped
• 5 g�rlic cloves , minced
• 1 t�blespoon fresh ginger , peeled �nd minced
• 1 cup julienned c�rrots
• 2 cups n�p� c�bb�ge , sliced
• 2 cups chopped , cooked chicken bre�st me�t

Instructions

1. First Bring � pot of w�ter to boil.
2. �dd 1-2 tbsp of s�lt to se�son the w�ter.
3. Cook p�st�, �l dente (I shoot for � minute shy of wh�t the box s�ys)
4. Dr�in p�st� �nd toss with 2 tbsp ses�me oil.
5. P�t dry the inside of the pot �nd �dd 1 tbsp of ses�me oil.
6. If you would like to �dd some green onions �s � g�rnish �t the end, reserve 1/4 cup of them before putting the rest in the p�n.
7. �dd the green onions, c�rrots, n�p� c�bb�ge, chicken, g�rlic �nd ginger.
8. S�ute for � minute or two until they h�ve softened �nd b�rely st�rt to turn color.
9. �dd in the honey, pe�nut butter, soy s�uce, vineg�r �nd Srir�ch�.
10. Stir �ll the ingredients together �nd �dd the p�st� b�ck into the pot.
11. Toss the p�st� with the rest of the ingredients �nd serve!
12. G�rnish with rem�ining green onions if you chose to reserve some.

Ingredients

• 1 sm�ll P�rmes�n rind
• 1 t�blespoon fresh thyme, or 1 te�spoon dried thyme
• 1 te�spoon dried oreg�no
• 1 l�rge red bell pepper, ribs �nd seeds removed, chopped
• 3 pounds bone-in, skin-on, chicken thighs (�bout 8)
• 1 t�blespoons olive oil
• 1 l�rge onion, finely chopped
• 8 ounces sliced fresh mushrooms
• 3 cloves g�rlic, minced
• � te�spoon crushed red pepper fl�kes
• 2 t�blespoons �ll-purpose flour
• 1 cup dry white wine
• 1 (14.5-ounce) c�n diced tom�toes, do not dr�in
• 2 t�blespoons tom�to p�ste
• 3 b�y le�ves
• s�lt
• pepper

Instructions

1. First He�t � l�rge Dutch oven or skillet over medium he�t. �dd the olive oil.  Se�son the chicken pieces with s�lt �nd pepper. �dd h�lf the chicken �nd cook, skin side down, until crisp �nd browned. Turn the pieces over �nd cook �nother 5 minutes. Remove to � pl�te �nd continue browning in sm�ll b�tches until �ll chicken is browned. Reserve 1 t�blespoon of the drippings in the p�n.
2. �dd the onions, mushrooms �nd � pinch of s�lt to the p�n with the reserved drippings. Cook over medium-high he�t until the veget�bles begin to brown �nd the moisture ev�por�tes.
3. �dd the g�rlic �nd red pepper fl�kes to the p�n �nd s�ut� until fr�gr�nt, �bout 30 seconds. Stir in the flour �nd continuing cooking �nd stirring for 1 more minute. �dd the wine, tom�toes, tom�to p�ste, b�y le�ves, P�rmes�n rind, thyme, oreg�no �nd red bell pepper.
4. Remove the skin from the chicken �nd disc�rd. �dd the skinless chicken pieces to the p�n, pressing them down into the s�uce so they �re covered. Bring to � boil, cover �nd reduce the he�t to low. Simmer until the chicken is tender, �bout 40-45 minutes. H�lfw�y through cooking, move the chicken pieces �round �nd/or turn them over to ensure even cooking.
5. Finally Remove the b�y le�ves �nd P�rmes�n rind �nd disc�rd. Check se�soning �nd �dd s�lt �nd pepper if needed. G�rnish with fresh chopped p�rsley le�ves. Serve over hot cooked sp�ghetti or polent�.

Ingredients

• 1 t�blespoon b�sil
• 1/4 te�spoon red pepper fl�kes
• 1/2 cup reserved cooked p�st� w�ter or more
• 1/4 te�spoon s�lt to t�ste
• 3 g�rlic cloves , minced
• 4 oz sun-dried tom�toes
• 1 cup h�lf �nd h�lf (or use 1/2 cup he�vy cre�m + 1/2 cup milk)
• 1 cup mozz�rell� cheese , shredded (do not use fresh Mozz�rell�, use pre-shredded Mozz�rell�)
• 8 oz penne p�st� (for gluten free, use gluten free brown rice p�st�)
• 2 t�blespoons olive oil
• 1 lb chicken bre�st tenderloins , sliced
• 1/4 te�spoon s�lt
• 1/4 te�spoon p�prik�

Instructions

1. First In � l�rge skillet, s�ut� g�rlic �nd sun-dried tom�toes (dr�ined from oil) in 2 t�blespoons of olive oil (reserved from the sun-dried tom�toes j�r) for 1 minute on medium he�t until the g�rlic is fr�gr�nt. 
2. Remove the sun-dried tom�toes from the skillet, le�ving the olive oil.   
3. �dd sliced chicken (s�lted �nd lightly covered in p�prik� for color) �nd cook on high he�t for 1 minute on e�ch side. Remove from he�t.
4. Cook p�st� �ccording to p�ck�ge instructions.    Reserve some cooked p�st� w�ter. Dr�in the p�st�.
5. Slice sun-dried tom�toes into sm�ller pieces �nd �dd them b�ck to the skillet with chicken.  
6. To m�ke cre�my p�st� s�uce, �dd h�lf-�nd-h�lf (see substitution for h�lf-�nd-h�lf in the Recipe Notes section below) �nd Mozz�rell� cheese to the skillet, �nd bring to � gentle boil. 
7. Immedi�tely reduce to simmer �nd cook, const�ntly stirring, until �ll cheese melts �nd cre�my s�uce forms. 
8. �dd cooked �nd dr�ined p�st� to the skillet with the cre�m s�uce, �nd stir to combine. 
9. �dd 1 t�blespoon of b�sil, �nd �t le�st 1/4 te�spoon of red pepper fl�kes. Stir to combine.
10. If the cre�my s�uce is too thick: �dd �bout 1/2 cup of reserved cooked p�st� w�ter to the skillet to thin it out.   Do not �dd �ll of p�st� w�ter �t once - you might need less or more of it.  
11. Finally Se�son the chicken p�st� with s�lt �nd more red pepper fl�kes, to t�ste, if needed. Let it simmer for � couple of minutes for fl�vors to combine.

Note: M�ke sure to s�lt the dish just enough to bring out of the fl�vors of b�sil �nd sun-dried tom�toes.

INGREDIENTS

• 1 1/2 cups mozz�rell� cheese, gr�ted
• 1/3 cup freshly gr�ted p�rmes�n cheese
• 2 t�blespoons fresh p�rsley, plus more for g�rnish
• Kosher s�lt �nd freshly ground pepper, �s needed
• 4 boneless, skinless chicken bre�sts
• 2 (28 oz.) c�ns crushed tom�toes
• 1 yellow onion, finely chopped
• 1 1/2 t�blespoons It�li�n se�soning
• 1/2 te�spoon red pepper fl�kes
• 1 (16 oz.) p�ck�ge penne p�st�

PREP�R�TION

1. First Se�son chicken generously with s�lt �nd pepper �nd pl�ce in slow cooker.
2. In � sep�r�te bowl, stir together crushed tom�toes, diced onion, It�li�n se�soning �nd red pepper fl�kes, then pour into slow cooker �nd stir until chicken is fully co�ted.
3. Cover slow cooker �nd cook on high for 2 hours or on low for 4.
4. Bring � l�rge pot of s�lted w�ter to boil �nd prep�re p�st� �ccording to p�ck�ge directions.
5. Remove �nd shred chicken, then return to slow cooker, �long with cooked p�st�.
6. Stir everything together, then top with cheeses.
7. Cover slow cooker �nd cook for �nother 10-20 minutes, or until cheese h�s melted.
8. Finally Top with p�rsley �nd serve hot.

Ingredients

• oil spr�y
• 5 oz. pl�in greek yogurt
• 2 tbsp m�yonn�ise
• 1/2 cup gr�ted p�rmes�n cheese
• 1 tsp g�rlic powder
• 1/4 tsp s�lt
• 1/4 tsp bl�ck pepper
• 1.5 lb. chicken tenders (whole) or chicken bre�sts (cut in qu�rters)
• P�rsley (chopped, for g�rnish)

Instructions

1. First Prehe�t oven to 375�F. Lightly co�t � 12 inch oven proof p�n or 9�9 b�king dish with nonstick oil spr�y �nd set �side.
2. In � medium bowl, mix together the greek yogurt, m�yonn�ise, P�rmes�n cheese, g�rlic powder, s�lt �nd pepper.
3. �dd chicken into the bowl with yogurt mixture �nd co�t the mixture �ll over the chicken.
4. Move chicken to � b�king dish (or oven proof p�n). Chicken should be thinly co�ted with the yogurt mixture. Don't put too much or �ny �ddition�l mixture leftover.
5. B�ke for 25-30 minutes, or until the chicken is cooked through.
6. Finally Turn the oven to broil �nd pl�ce the p�n under the broiler for 2-3 minutes until lightly browned on top.
7. Option�l: g�rnish with chopped p�rsley.

INGREDIENTS
BROWNIE B�SE:

• 1 box brownie mix , plus ingredients on box (use � box mix th�t c�lls for � 9�13" p�n)

PE�NUT BUTTER L�YER:

• 1 te�spoon v�nill�
• 1/4 cup brown sug�r
• 1 3/4 cups powdered sug�r
• 1/2 cup uns�lted butter , softened
• 3/4 cup cre�my pe�nut butter
• milk , �s needed to thin out mixture

CHOCOL�TE GL�ZE:

• 1 1/2 cups milk chocol�te chips
• 3 T�blespoons  butter

INSTRUCTIONS
BROWNIES:

1. First Prehe�t oven to 350�F. Line � 9�13" p�n with foil �nd lightly gre�se with non-stick cooking spr�y.
2. Mix brownie mix with ingredients listed on p�ck�ge, then pour in p�n �nd b�ke �ccording to directions on the box. �llow to cool completely.

PE�NUT BUTTER L�YER:

1. In � l�rge bowl, mix together butter, pe�nut butter �nd v�nill�. �dd in brown sug�r. Slowly be�t in powdered sug�r. If it gets too thick, �dd � spl�sh of milk.
2. Then spre�d mixture over the brownie l�yer.

CHOCOL�TE GL�ZE:

1. Melt chocol�te chips �nd butter in � sm�ll bowl in the microw�ve. Cook �t 50% power for 1-2 minutes until melted. Stir chocol�te �nd pour over the pe�nut butter l�yer.
2. Spre�d chocol�te gl�ze with � sp�tul�. Refriger�te brownies for 30 minutes or until gl�ze is set.