Chicken Ranch Pasta Bake

Prep time 15 mins Cook time 20 mins Total time 35 mins

Serves: 4 to 6

Ingredients
 8 ounces penne pasta
 1 lb. boneless, skinless chicken breasts, cubed
 1 Tablespoon ranch seasoning/dressing mix
 Sauce:
 2 Tablespoons salted butter
 1 teaspoon minced garlic
 1 Tablespoon ranch seasoning/dressing mix
 ½ Tablespoon all-purpose flour
 1 pint heavy whipping cream
 ½ cup freshly grated Parmesan cheese
 ¼ teaspoon black pepper
 Toppings:
 1 cup Mozzarella cheese
 4 slices cooked bacon, chopped
 fresh chopped parsley (optional)
Instructions
1. In a large pot of water, boil penne pasta until al dente, according to package directions. Drain.
2. Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray.
3. Cook chicken in prepared skillet over medium-high heat until no longer pink in center; about
10 to 12 minutes. Remove chicken from skillet and onto a large plate. Tent with foil to keep
warm. Carefully wipe skillet clean so you can cook sauce in it.
4. Add butter to skillet and melt it over medium heat. Once melted, add garlic and stir until
fragrant; about 1 minute. Whisk in ranch seasoning and flour. Cook for 30 seconds whisking
constantly. Slowly whisk in heavy whipping cream. Continue to cook and stir for one minute or
until mixture starts to boil. Remove from heat and stir in Parmesan cheese until it completely
melts. Season sauce with pepper.
5. Add drained pasta and cooked chicken to ranch sauce in skillet. Stir to combine.
6. Pour this mixture into a greased 9x13 inch baking pan. Top with Mozzarella cheese and
chopped bacon. Bake in a preheated 375 degree F oven, uncovered, for 20 minutes or until
cheese is melted and bubbling.
7. Remove from oven and let rest/cool 5 to 10 minutes before serving. Serve with fresh parsley, if
desired. Enjoy!
Baked Chicken Tacos

Cooked chicken and other fillings stuffed inside corn tortillas and baked until crispy. Perfect for a quick
meal or prepping in bulk.

Prep Time 5 minutes Cook Time 15 minutes

Servings 6 tacos

Ingredients

6 Extra Thin Corn Tortillas I used Mission

6 oz Cooked Chicken Breast chopped or shredded (or your choice of filling)
1/2 C (56g) Shredded Cheddar or your choice of cheese

Instructions

Preheat the oven to 400F.

Microwave the tortillas for 30-45 seconds so they're more pliable for folding.

Add the chicken and peppers (or your choice of filling) to one half of each tortilla. Top with cheese
before folding over. Gently press down to seal each taco. (If you notice any tearing in the tortillas, you
need to microwave the tortillas for another 15-30 seconds.)

Place a baking sheet or flat surface with a bit of weight on top of the tacos to press them down. This
prevents the tacos from opening during baking and helps the cheese fully seal the tacos so they stick
together after baking.

Bake for 8-12 minutes or until the tortillas are golden brown. Be careful not to burn. (If you’re
having trouble getting them crisp, remove the second baking sheet towards the end of cooking since
the tacos will be sealed by then. Also, using a baking sheet instead of a wire rack on the bottom will
take a bit longer.)
Easy Mongolian Ground Beef Recipe

This super easy Mongolian Ground Beef Recipe is just like classic Mongolian Beef, except uses
hamburger so it’s ready in about 15 minutes!

Prep Time: 5 Cook Time: 10 Total Time: 15 minutes

Yield: 4 servings

Ingredients

1 lb. lean ground beef

2 tsp minced ginger
3 cloves garlic, minced
1/2 cup low sodium soy sauce
1/4 cup brown sugar
3 tbsp hoisin sauce
1/4 cup water
2 tbsp cornstarch
1/4 tsp red pepper flakes
1/4 tsp black pepper
4 green onions, cut into 2 inch pieces

Instructions

Brown the ground beef along with the ginger and garlic in a skillet over medium-high heat, until beef
is crumbled and cooked through. Drain any fat and return pan to stove top.

Combine the soy sauce, brown sugar and hoisin sauce in a small dish and pour into ground beef
mixture. Cook for about 2 to 3 minutes to blend flavors. Meanwhile in a small dish combine the 1/4
cup water along with the 2 tbsp cornstarch. Pour the mixture into the ground beef and stir until sauce
thickens.

Season with red pepper flakes, black pepper and green onions. Serve hot over hot rice or noodles.
Enjoy!
Hashbrown Beef Bake

Preparation Time – 15 minutes Cooking Time – 30 minutes

Yield – 4 servings

Ingredients

1 lb. ground beef

1 Tbsp minced onion
1 tsp garlic powder
30 oz. frozen shredded hash browns
10 oz. can cream of mushroom soup (homemade cream of mushroom soup here)
1 cup milk
2 cups shredded cheddar cheese
Salt and pepper to taste
Salad or fresh veggies, as side dish

Directions

Preheat the oven to 350 F.

Open the can of cream of mushroom soup.

In a large skillet, brown the ground beef with the minced onion and garlic powder. Once browned,
drain and then mix in the shredded hash browns, cream of mushroom soup, milk plus half of the
shredded cheese.

Pour into a baking dish and top with remaining shredded cheese.

Bake in the preheated oven for 30 minutes, or until warmed through and cheese on top is melted.

Season with salt and pepper to taste.

Sheet Pan Quesadillas

Never making regular quesadillas again.

Prep Time: 10 mins Total Time: 1 hour 0 mins

Yields: 8 servings

Ingredients

1 tbsp. extra-virgin olive oil

2 bell peppers, chopped
1 onion, chopped
1 1/2 lb. ground beef
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. smoked paprika
Kosher salt
Freshly ground black pepper
8 large flour tortillas
1 c. shredded cheddar
1 c. shredded monterey
2 green onions, thinly sliced
Sour cream, for garnish
Pico de gallo, for garnish

Directions

Preheat oven to 425°. In a large skillet over medium heat, heat olive oil. Add bell peppers and onion
and cook until soft, about 5 minutes. Remove from skillet and set aside. Add ground beef to skillet and
cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 5 minutes. Drain fat,
then stir in cumin, chili powder, paprika and season with salt and pepper.

On a half sheet, place 6 tortillas around the edges of the pan so that about half of each tortilla hangs
over side. Place another tortilla in the center to cover pan completely, then top with ground beef,
pepper and onion mixture, cheeses, and green onions.

Place another tortilla in the center (on top of all fillings), then fold each tortilla towards center. Place a
second baking sheet on top of tortillas (to help quesadilla hold is shape!) and bake until tortillas are
beginning to turn crispy, about 20 minutes. Remove baking sheet from on top and continue baking
until tortillas are golden and crispy, about 15 minutes more.

Slice into rectangles and serve warm with sour cream and pico de gallo.
Sweet and Sour Meatballs

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

Yield: 6 servings

Ingredients

Meatballs:
1 1/2 pounds lean ground meat (see note)
3/4 cup quick oats or old-fashioned oats that have been lightly pulsed in a blender
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce

Sauce:
1/4 - 1/2 cup brown sugar (depending on how sweet you want the sauce)
1/4 cup apple cider vinegar
1 teaspoon yellow mustard
1/4 cup barbecue sauce (my favorite homemade version here)
1 teaspoon Worcestershire sauce
Hot, cooked rice for serving

Instructions

Preheat the oven to 350 degrees F.

For the meatballs, combine all of the ingredients and mix well. Form into about 12 meatballs (right
around 2-inches each). Place in a lightly greased 9X13-inch pan.

For the sauce, whisk together the ingredients until well-combined.

Pour the sauce over the meatballs and bake for 30 minutes or until the meatballs are cooked through
and the sauce is slightly thickened.

Serve over hot, cooked rice, if desired.

Easy Taco Soup
Taco Soup made with ground beef, tomatoes, corn, beans, and seasoning is the PERFECT way to enjoy
the taco flavors you love in a one pot dinner!

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

Yield: 8 servings

Ingredients

1 pound ground beef

1 yellow onion chopped
1 packet taco seasoning
1 packet ranch dressing mix
15 ounces dark kidney beans drained and rinsed
15 ounces pinto beans drained and rinsed
14.5 ounces diced tomatoes with chiles
2 cups corn
2 cups beef broth
28 ounces crushed tomatoes

Instructions

Add the ground beef and onion to a large dutch oven on medium heat and cook until browned then
add in the taco and ranch seasonings and mix well.

Add in the kidney beans, pinto beans, diced tomatoes, corn, broth and crushed tomatoes, mix well
and bring to a boil before reducing to a simmer and cooking for 15 minutes before serving.
Hamburger Casserole

This hamburger casserole is a hit at my house. Uses only four ingredients so it is a simple recipe to put
together.

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

Servings 12 servings

Ingredients

1 lb box medium shells

1 lb ground hamburger , cooked with garlic, onion, salt and pepper to taste
2 10.75 cans tomato soup
1 cup cheddar cheese
1 cup mozzarella cheese

Instructions

Cook noodles according to package directions. Drain.

After browning hamburger, add 2 cans tomato soup to the frying pan (with the hamburger).

Add 1/2 can water. Stir and cook over medium heat for 3 minutes.

Pour noodles in a greased 9x13 baking dish.

Pour hamburger mixture over noodles and stir.

Sprinkle cheese over casserole and cover with foil.

Bake in a 375* oven for 20 minutes.

Remove foil and bake for 10 minutes longer.

Egg Roll in a Bowl

This Egg Roll in a Bowl recipe is loaded with Asian flavor and is a Paleo, Whole30, gluten-free, dairy-
free and keto recipe to make for an easy weeknight dinner. From start to finish, you can have this
healthy and low-carb dinner recipe ready in under 30 minutes!

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

Servings 4 servings

Ingredients

2 Tbsp. Olive oil divided

1 lb. ground turkey or beef 93/7
1 ½ cup sweet onion finely diced
1 cup carrots shredded
½ tsp ginger minced
3 cloves garlic crushed
¼ cup chicken broth
5 cups cabbage cut into ¼-inch shreds
2 Tbsp. coconut aminos or soy sauce, gluten-free*
2 tsp. apple cider vinegar
½ tsp. salt to taste
¼ tsp. pepper to taste
1 tsp. toasted sesame oil
Toasted sesame seeds optional
Green onions optional
See this recipe in Healthy Meal Plan #1

Instructions

In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for
5-6 minutes, or until turkey is almost cooked through.

Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes.
Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey
together.

Pour chicken broth in the pan and scrape the bottom of it to deglaze it. Add cabbage, coconut aminos
or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and
cook for 12-15 minutes, or until cabbage is to your desired tenderness.

Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds.
Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!
Classic Baked Ziti Recipe

Somеtіmеs а сlаssіс doеs not nееd to bе mеssеd wіth – аnd thіs bаkеd zіtі іs onе of thеm. Sіmplе аnd
сlаssіс thіs dіsh іs pаіrеd wеll wіth а frеsh sаlаd.

INGREDIENTS

1 lb lеаn ground bееf

1 сup onіon , сhoppеd
pіnсh of sаlt
1 tеаspoon of onіon powdеr
1 tеаspoon of gаrlіс powdеr
1 tеаspoon of pеppеr
2 gаrlіс сlovеs , mіnсеd
1 (32 ounсе) jаr mеаtlеss sаuсе
1 сup сhісkеn broth
1 tаblеspoon of Olіvе Oіl
1 tеаspoon drіеd orеgаno lеаvеs
1 (16 ounсе) pасkаgе Zіtі pаstа , сookеd аnd drаіnеd
2 сups of shrеddеd mozzаrеllа сhееsе
1 сup grаtеd Pаrmеsаn сhееsе

INSTRUCTIONS

Prеhеаt ovеn аt 350

In а lаrgе skіllеt – hеаt oіl аnd сook onіons for 8 mіnutеs thаn аdd gаrlіс аnd сook for onе mіnutе. Add
bееf аnd сook tіll no longеr pіnk ( drаіn еxсеss fаt).

Stіr іn sаuсе, сhісkеn broth, pеppеr, sаlt, onіon powdеr, gаrlіс powdеr, аnd orеgаno. Hеаt through.
Sloppy Joe Cups

Sloppy Joe Cups are an easy recipe perfect for a fun weeknight dinner or to serve at a party. These
hamburger bun cups are filled with ground beef tossed in homemade sloppy joe sauce.

Prep Time 20 minutes Cook Time 8 minutes Total Time 28 minutes

Yield: 16 cups

Ingredients

1 lb lean ground beef

1 cup yellow onion, diced
1 cup ketchup
1 tsp Worcestershire sauce
1/4 cup light brown sugar
2 tsp onion powder
8 hamburger buns
1/2 cup shredded mozzarella and cheddar

Instructions

Preheat oven to 425F.

Cook ground beef in a large frying pan with a dab of margarine or butter.

Add the diced onions to the pan with the ground beef while its cooking.

Pour the ketchup, Worcestershire sauce, brown sugar and onion powder into a medium mixing bowl.
Stir well.

Once the ground beef is fully cooked, drain the grease from the pan.

Add the sauce to the pan with the ground beef and stir until all of the meat is coated in sauce.

Place the hamburger buns in the muffin tins, pressing them down gently to form cups.

Spoon the ground beef mixture into the cups.

Sprinkle the cheese on top.

Place the muffin tins in the oven and bake until the cheese is completely melted. 6-8 minutes.

Remove the muffin tins from the oven and carefully lift the sloppy joe cups out of the pan.

Serve and enjoy!

Million Dollar Casserole

20 minPrep Time 45 minCook Time 1 hr, 5 Total Time

Ingredients

8 ounces spaghetti noodles (uncooked)

1 (8 ounce) package cream cheese
1/4 cup sour cream
1 (8 ounce) package cottage cheese
1 pound ground beef (you could also use ground turkey)
1 (26 ounce) jar spaghetti sauce
1/4 cup butter (softened)
1 cup shredded cheddar cheese

Instructions

Preheat oven to 350 degrees.

Cook noodles as directed on the package.

While your noodles are boiling, mix together the cream cheese, sour cream and cottage cheese in a
medium-sized bowl until smooth (there might be a couple of bumps from the cottage cheese, but but
make sure it's all mixed together well).

Place ground beef in a large skillet and brown until completely cooked through. Drain grease well.

Pour spaghetti sauce over the meat and mix well.

Spray a 9 x 13 inch pan with cooking spray.

Layer half of the cooked noodles in the bottom of the dish. Pour the creamy cheese mixture on top of
the noodles and spread it around evenly

Add the rest of your noodles and put a few slices of butter on top of those noodles. Pour the red sauce
and meat on top and again spread it all over.

Cook casserole uncovered for 30 minutes. Remove the casserole from the oven, top with cheese, and
return to the oven to cook for 15 more minutes.

Serve warm
Easy Aloha Chicken

With juicy pineapple chunks and chicken covered in a mouthwatering pineapple sauce served over
warm rice, Aloha Pineapple Chicken is a perfect easy weeknight dinner.

Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins

Yield: 4 servings

Ingredients

1 1/2 lb boneless skinless chicken breasts

1 tablespoon gluten-free or all-purpose flour
1 tablespoon coconut oil
1 can (16 oz) pineapple chunks
1.5 teaspoon cornstarch
1 Tablespoon honey
2 Tablespoons coconut aminos or soy sauce
1/4 teaspoon black pepper
3 cups cooked rice

Instructions

Follow cooking instructions for your rice to prepare while you are making the chicken. I use my Instant
Pot.

Cut the chicken into strips. Put the flour into a gallon bag and add the chicken. Shake to coat.

Brown the chicken with the oil over medium heat in a skillet. Cook for 3-5 minutes each side or until
cooked through and juices are clear. Set the chicken aside.

While the chicken is cooking, drain the pineapple juice and reserve 1/4 cup. (You can discard the
remaining juice or drink it.)

Combine the cornstarch and 1/4 cup pineapple juice in a small bowl. Add to the skillet after you’ve
removed the chicken. Add the honey, soy sauce, and pepper; stir well.

Increase the heat to medium-high and cook and stir. Bring to a boil; cook and stir for another 30-60
seconds or until the juice mixture is thickened.

Reduce the heat to medium and add the pineapple and chicken, heating through.

Serve over rice.

Mexican Pizza

Seasoned ground beef, enchilada sauce and cheese stuffed between two golden flour tortillas. These
will be a hit with the whole family!

Prep time 30 mins Total time 30 mins

Serves: 3

Ingredients

1 pound lean ground beef

1 (1 ounce) packet taco seasoning
½ cup water
6 medium-size flour tortillas
1 (16 ounce) can refried beans
1 (16 ounce) can red enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded pepper-jack cheese
1 tomato, diced
1 green onion, diced
1 small can sliced olives

Instructions

Preheat oven to 375 degrees F. Take 2 baking sheets and spray them with non-stick spray. Place 3
tortillas on each baking sheet. Place in the oven and bake for 5 minutes, carefully flip tortillas over
while they’re still in the oven (*don’t burn yourself please*) and then bake another 5 minutes to crisp
on the other side. You want tortillas a slight golden color and crispy. Remove from oven and set aside.

Meanwhile, cook the ground beef in a large skillet over medium-high heat. Drain grease. Add taco
seasoning and water. Bring mixture to a boil, then reduce heat to medium-low. Stir and simmer for 10
minutes. Remove from heat.

In a microwave-safe bowl, heat the refried beans until warmed through. Spread a thin layer of beans
on one tortilla. Top with ⅓ of the meat mixture. Place another tortilla on top of the meat. Spread 3
Tablespoons of enchilada sauce on top of the top tortilla. Sprinkle with some cheddar cheese and
pepper-jack cheese. Add a few dices of tomato, green onion and olives.

Repeat process with the remaining tortillas. You will have 3 Mexican pizzas total.

Place pizzas on the baking sheet and bake for 5 minutes, or until cheese is melted and bubbly. Remove
from oven and let stand 5 minutes before slicing and serving. Enjoy ♥
Creamy Honey Mustard Chicken Thighs

This Honey Mustard Chicken recipe is the perfect quick-fix dinner! Served in a creamy sauce and made
in one pan, weeknight dinners don’t get better than this!

Prep Time5 mins Cook Time20 mins Total Time25 mins

Servings: 3

Ingredients

6 Chicken Thighs (bone in, skin on)

3/4 cup / 180ml Chicken Stock
1/2 cup / 125ml Heavy/Double Cream
3.5oz / 100g Pancetta (can sub bacon)
2 Shallots, finely diced
2 cloves of Garlic, minced
2 tbsp Honey
1 tbsp Dijon Mustard
1 tbsp Wholegrain Mustard
few sprigs of Fresh Thyme
Olive Oil
Salt & Black Pepper

Instructions

Add a drizzle of olive oil to a large non-stick pan over medium-high heat. Place in chicken thighs skin
side down and fry until crispy. Season with a heavy pinch of salt & pepper, then flip. Turn down to
medium heat, season again, then fry until white through the centre. Remove from pan and pour out
excess fat.

Add Pancetta and fry until it begins to brown. If there’s excess fat then drain (a couple of tsp left is
fine) then add your shallots and fry until soft. Add garlic and fry for a minute or so longer, just until it
catches colour.

Pour in chicken stock, cream, honey, both mustards and stir to combine. Add thyme and allow to
simmer until it begins to thicken. Season to taste, then add chicken thighs back in the pan.
Cracker Barrel Hashbrown Casserole

This is my favorite casserole ever! Cracker Barrel Hashbrown Casserole needs just 5 minutes of prep
and is absolutely cheesy, delicious and completely irresistible! The perfect breakfast casserole!

Prep Time 5 minutes Cook Time 45 minutes Total Time 50 minutes

Servings 10 servings

Ingredients

32 oz frozen shredded hash browns defrosted

1/2 cup melted butter
1 10 1/4 ounce can of cream of chicken soup (or cream of cheddar)
1 pint of sour cream
1/2 cup onion finely chopped
2 cups grated colby cheese
1/4 teaspoon pepper

Instructions

Preheat oven to 350 degrees F.

Combine all ingredients in a large bowl reserving 1/2 cup of cheese for topping.

Place in a greased 9×13 casserole dish and top with reserved cheese.

Bake for 45-55 minutes or until hot and bubbly.

Sausage French Toast Roll-Ups

French toast rolled up with breakfast sausage in the center! Because wrapping french toast around
sausage makes an everyday food special.

Prep time 20 mins Cook time 10 mins Total time 30 mins

Serves: 8 - 10 roll-ups

Ingredients

8 - 10 breakfast sausages
8 - 10 slices white or wheat sandwich bread (the soft, fluffy type)
2 eggs
¼ cup milk
¼ teaspoon ground cinnamon
a splash of vanilla extract
butter, for greasing the pan
maple syrup, for serving

Instructions

Cook the sausages according to package directions.

Meanwhile trim the crust from the bread and flatten it out with your hands or a rolling pin.

In a shallow bowl whisk the eggs, milk, cinnamon and vanilla together.

Roll each sausage up in a piece of bread and trim the ends off to fit the sausage - or not - it's up to
you.

Heat a clean 10-inch skillet over medium heat and add a pat or two of butter.

Dunk each roll into the egg, coat completely, let excess drip off and place in the pan.

When the the bottoms are browned turn with tongs to cook and brown on all sides.

Serve with maple syrup for dunking.

Cinnamon Sugar Pull-Apart Muffins

Layers of buttery cinnamon sugar goodness packed into a muffin.

Prep 15 min Total 35 min

Servings 6

Ingredients

1 can (11 oz) Pillsbury™ refrigerated French bread

¼ cup butter
½ cup sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg

Instructions
Preheat oven to 350°F and spray a muffin tin with cooking spray.

In a skillet, brown the butter over medium-low heat for about 5 minutes. The butter will turn a
caramel color and smell nutty. (Watch it carefully because it can quickly go from browned to burned.)
Set aside to cool.

In a small bowl combine the sugar, cinnamon, and nutmeg. Set aside for later.

Open the bread dough and place on a cutting board. Using a sharp knife, make a small slit to score the
dough at the middle point of the roll, so that there are two equal sections. Then score each section
again in the middle. Repeat, scoring sections at the halfway point, until you have 31 slits in the dough.
Using a very sharp serrated knife, slice the dough into discs using these score marks as guides.

Place all the slices on a large sheet of wax or parchment paper and flatten with a rolling pin. Brush
each disc of dough with the melted butter. Dip buttered slices into the cinnamon sugar mixture. Add
any remaining butter and sugar mixture to the prepared muffin tin.

Stack 5-6 pieces of dough on top of each other. Slice each stack in half and place both sections cut side
down in a muffin tin. Repeat with remaining dough until all cups of the muffin tin are filled.

Place muffin tin onto a large rimmed cookie sheet to catch any sugar or butter overflow. Bake 20-25
minutes or until golden brown. Allow muffins to cool for 10 minutes in the pan and then enjoy!
BBQ Chicken Tostadas

Prер Time 20 mіnѕ Cook Time 10 mіnѕ Total Tіmе 30 mins

Ingredients

2 ѕkіnlеѕѕ сhісkеn brеаѕtѕ, сооkеd аnd chopped

1 cup part-skim mоzzаrеllа cheese, ѕhrеddеd
5 tаblеѕрооnѕ ѕugаr frее BBQ ѕаuсе
frеѕh сіlаntrо, сhорреd (орtіоnаl)
4 tostada ѕhеllѕ
rеd onions, сhорреd (optional)

Inѕtruсtіоnѕ

Prеhеаt оvеn tо 350 degrees F.

Put сhорреd сhісkеn breasts in a bowl. Add 3 tаblеѕрооnѕ оf thе sugar free BBQ sauce.

Plасе tostada ѕhеllѕ оn a bаkіng sheet. Add 1/4 оf thе chicken mixture to еасh ѕhеll.

Sрrіnklе rеd оnіоn оntо the tostadas.

Add 1/4 сuр mozzarella сhееѕе tо еасh tostada.

Bаkе 6-8 mіnutеѕ, or until thе сhееѕе is mеltеd.

Sрrіnklе wіth сіlаntrо аnd drіzzlе mоrе sugar frее BBQ sauce оn tор.
Fried Pickles

Crispy fried pickles with an optional dipping sauce!

Prep Time 15 minutes Cook Time 5 minutes Total Time 20 minutes

Servings 6 servings

Ingredients

Vegetable oil for frying

1 cup all purpose flour 125g
1/2 teaspoon Salt
1 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
½ cup buttermilk
1 large egg
3 kosher dill pickles cut into slices just shy of ¼” thick and lightly patted dry

Dipping Sauce (optional, plain old Ranch dressing also works great for dipping!)
2 Tablespoons Ranch dressing
1 Tablespoon BBQ sauce
1 teaspoon ketchup
1 teaspoon mayonnaise
Dash tabasco sauce
Dash of ground black pepper

Instructions

Fill a Dutch oven or large saucepan 2-3" deep with oil for frying. Fix a candy thermometer to the edge
(make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium. Oil
will need to reach 375F (190C) before you can begin frying, but this will take 10 minutes or so.

Meanwhile, prepare your breading mixture by whisking together flour, salt, pepper, paprika, cayenne
pepper, and garlic powder. Set aside. In a separate bowl, whisk together buttermilk and egg.

Once oil has reached 375F (190C), prepare pickles for frying in batches of 3-4 slices

Coat slices in flour mixture, gengly shake off excess, dredge in buttermilk/egg mixture, then coat with
flour mixture again. Transfer (carefully!) to oil and fry 3-4 pickle slices at a time for 90 seconds on
each side or until golden brown. Use a slotted spoon or strainer to remove from oil and transfer to a
paper towel lined plate. Make sure oil returns to 375F (190C) before frying your next batch of pickles.

Fried pickles are best enjoyed warm. If desired, serve with dipping sauce, which can be made by
stirring together dipping sauce ingredients until combined.
Monte Cristo Bake

Discover this delectable Monte Cristo Bake. This awesome Monte Cristo Bake casserole tastes like a
cross between a Monte Cristo sandwich and a grilled cheese sandwich.

Prep 15 Min(s) Cook 40 Min(s) Total 55 Min(s)

Instructions

4 eggs
1-1/2 cups milk
6 cups French bread cubes (1/2 inch)
1 pkg. (7.5 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
1-1/2 cups KRAFT Shredded Swiss Cheese, divided

Directions

Heat oven to 350ºF.

Whisk eggs and milk in large bowl until blended. Add bread; stir to evenly coat with egg mixture.
Gently stir in ham and half the cheese.

Spoon into 9-inch square baking dish sprayed with cooking spray; top with remaining cheese.

Bake 40 min. or until knife inserted in center comes out clean and top is golden brown.
Peanut Butter Banana French Toast Bake

Are you ready for the most delicious French toast bake recipe?! We combed our two favorite flavors,
peanut butter and banana, to create an incredible baked French toast casserole recipe.

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour

Yield: 8

Ingredients

10 large eggs
1/2 cup all-natural peanut butter
2/3 cup unsweetened almond milk
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
pinch of salt
1 loaf of sliced bread (16 oz.)
1 large banana, sliced (+ more for topping)

Instructions

First, preheat oven to 350ºF. Generously spray a 10-inch x 7-inch casserole dish* with nonstick cooking
spray.

In a medium bowl, whisk together eggs, peanut butter, almond milk, maple syrup, cinnamon, vanilla
extract, and salt. The peanut butter won’t completely dissolve, but whisk until it’s broken up and
somewhat combined. Set aside.

Then, slice an entire loaf of bread into bite-sized squares (3×3). Place bread on the bottom of your
dish.

Slice 1 large banana and toss with bread chunks.

Then, pour on egg mixture. Use your hands to submerge bread chunks into the liquid until everything
is combined.

Cover with tin foil and bake at 350ºF for 30 minutes. Then uncover and cook for an additional 15 to 20
minutes or until the French Toast Bake is firm in the middle.

Let French toast bake cool for at least 10 minutes before slicing into 6 servings. Serve with more sliced
banana, a drizzle of peanut butter, and maple syrup.

Notes
If you’re using a bigger casserole dish (such as a 9×13-inch), you’ll likely need to reduce the bake time
by 5-10 minutes.
Farmer's Casserole

Just a great breakfast casserole, and it's super easy to make!

Prep Time 20 minutes Cook Time 50 minutes Total Time 1 hour 10 minutes
Servings 12 servings

Ingredients

6 cups frozen, shredded hash brown potatoes

1 1/2 cups shredded Jalapeno Monterey Jack Cheese (can sub cheddar or Swiss)
2 cups diced, cooked ham (or Canadian bacon)
1/2 cup sliced green onions
8 large eggs, beaten (or 2 cups egg substitute)
Two 12-ounce cans evaporated milk (can use whole, 2% or fat free)
1/4 teaspoon salt
1/4 teaspoon ground pepper

Instructions

Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle
with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour
egg mixture over potato mixture in dish.

At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When
ready to bake, preheat oven to 350°F. Bake, uncovered, for 45 to 55 minutes or until center appears
set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to
increase baking time to 55 to 60 minutes.