INGREDIENTS 

•  2 Chicken Breasts (Shredded)

• 2 and 1/2 Cups of Low Sodium Chicken Broth

• 1 and 1/2 Cups of Heavy Cream

• 1 Cup of Mozzarella Cheese (Shredded)

• 1/2 tsp of Salt

• 1/2 tsp of Black Pepper

• 1 tsp of Italian Seasoning 

• 10-12 Lasagna Noodles (Broken)

INSTRUCTIONS

• Poach chicken breasts until fully cooked. Shred and set aside.

• On a medium-high heat, boil water and add in the 10-12 broken lasagna noodle. Cook thoroughly.

• In a large pot, on medium heat, add in chicken broth, heavy cream, salt, black pepper, and Italian seasoning. Stir well.

• Add in cooked noodles and stir until noodles are coated in the cream base.

• Fold in the shredded chicken breasts.

• Slowly add in the shredded mozzarella cheese and stir well.

• Serve immediately. 

• Garnish will a little parsley and mozzarella for presentation (optional). 

• Enjoy!

INGREDIENTS 

•  2-3 Chicken Breasts (Chopped into Cubes)

• 1 and 1/2 Cup of Fresh Pineapple (Cubed/Chopped)

• 2 Bell Peppers Sliced into Quarters

• 1 Package of 12 inch Kabob Skewers

• 1/2 Cup of Teriyaki Sauce 

INSTRUCTIONS

• On 12 inch kabob skewers, slide on chicken, pineapple, and bell peppers.

• On a clean sheet pan, brush teriyaki sauce on top of the prepped kabobs.

• Place kabobs on a prepped grill and rotate every few minutes to cook evenly. 

• With a meat thermometer, ensure that the chicken has reached an internal temperature of 165* fahrenheit. 

• Serve, and enjoy!

INGREDIENTS 

•  2-3 Chicken Breasts or I Package of Chicken Tenderloins

• 1 Cup of Italian Dressing

• 1/4 Cup of Grated Parmesan Cheese

INSTRUCTIONS

• Preheat oven to 375*

• Grease a 9 in x 11 in pan.

• Place chicken breasts or tenderloins evenly across the pan.

• Pour 1 cup of Italian dressing on top of the chicken breasts.

• Sprinkle 1/4 cup of grated parmesan cheese on top of the chicken.

• Place in the oven for 45 minutes, or until the internal temperature hits at least 165*. 

• Serve immediately, and enjoy!

INGREDIENTS 

•  3 Large Chicken Breasts or Thighs

• 1 1/4 Cup of Sweet Baby Rays Original BBQ Sauce

• 1 tsp of Salt

• 1 tsp of Cracked Black Pepper

• Buns or Hawaiian Rolls for Serving.

Serves 5

INSTRUCTIONS

• Set your slow cooker to high.

• Line slow cooker with a disposable liner. Lifesaver!

• Add water in the bottom.

• Place thawed chicken breasts or thighs across the bottom. 

• Pour 3/4 cup of BBQ sauce over the top of the chicken.

• Sprinkle salt and pepper over the top. 

• Place the lid back on and leave in the slow cooker for 4-5 hours until cooked thoroughly. 

• Once the chicken has been cooked, shred with a fork. Add the remaining BBQ sauce and mix. 

• Serve on your favorite buns, or Hawaiian rolls for a slider option.

• Enjoy!

INGREDIENTS 

•  1 Fresh Baguette (sliced)

• Deli Ham (sliced)

• Deli Swiss Cheese (sliced)

• 2 Tbsp of Honey

INSTRUCTIONS

• Preheat your oven to 350*

• Slice your baguette and build your sliders with ham and swiss.

• Line the sliders on a baking sheet about an inch apart.

• Bake for 10 minutes until the cheese starts to melt.

• After pulling them out of the over, drizzle fresh honey over the top for added sweetness.

• Serve warm, and enjoy!

INGREDIENTS 

•  1 Sliced Loaf of Brioche Bread

• 1 Cup of Miniature Chocolate Chips

EGG CUSTARD MIXTURE

• 4 Large Eggs

• 1/4 Cup of Sugar

• 1 Cup of Milk

• 1/4 Cup of Whole Milk Ricotta Cheese

• 1 tsp Vanilla Extract

• 1/2 tsp of Salt

CREAMY CANNOLI FILLING

• 8 Ounces of Mascarpone Cheese

• 1 and 1/2 Cups of Whole Milk Ricotta Cheese

•  3/4 Cup of Powdered Sugar

• 1 tsp of Vanilla Extract

Serves 6

INSTRUCTIONS

• Preheat your oven to 350*

• FIrst, make the cannoli filling (listed above).

• Combine your mascarpone, ricotta, powdered sugar, and vanilla. Mix until creamy, and set aside. 

• Next, in a larger mixing bowl, whisk together eggs, milk, ricotta, vanilla, and salt. This will be a thinner custard consistency. Set to the side. (This will be poured over the top of the toast)

• Grease a 9 in x 16 in baking dish.

• Take a slice of brioche bread and add a layer of the cannoli filling on the top. Add another piece of brioche bread on top (like a sandwich), and cut into fours. Repeat this until the whole loaf is used.

• Add the sandwiched slices to your greased baking dish and cover with your egg mixture.

• Top the dish with miniature chocolate chips.

• Bake for 30-35 minutes or until golden brown.

• Serve warm, and enjoy!

INGREDIENTS 

• 3 Cups of Chicken Broth

• 2 Cans of Cream of Chicken

• 2 Tbsp of Milk

• 1 tsp of Garlic Powder

• 1 tsp of Onion Powder

• 1 tsp of Cracked Black Pepper

• 1 tsp of Salt

• 1 and 1/2 Cup of Shredded Chicken

• 1 Can of Biscuits

• 3/4 Cup of Mixed Vegetables

INSTRUCTIONS

• Poach 2 large chicken breasts.

• Once fully cooked, shred, and set to the side.

• In a large pot, on medium heat, add in chicken broth, cream of chicken, milk, garlic powder, onion powder, salt and pepper. 

• Once combined and boiling, add in your shredded chicken and mixed vegetables. Stir well.

• Take your can of biscuits and cut each biscuit into 4-6 triangles. These will be your dumplings!

• Sprinkle of dusting of flour on the outside of the biscuits to prevent them from sticking to each other. 

• Add in your cut biscuits (dumplings) to the rest of the mixture, and cover with a lid.  

• Without any stirring, let your dumplings cook in the mixture for 15 minutes. They will swell!

• After 15 minutes, stir the dumplings and cook for another 5 minutes on medium heat.

• Serve and enjoy!

INGREDIENTS 

• 1 Box of Penne Noodles

• 1 Cup of Half & Half

• 1/4 Cup of Melted Butter

• 2 Cups of Shredded Cheese

• 1 and 1/2 Cups of Shredded Chicken

• 1 Can of Rotel, drained

• 1/2 tsp of Salt

• 1/2 tsp of Pepper

INSTRUCTIONS

• Poach 2 large chicken breasts.

• Once fully cooked, shred, and set to the side.

• Bring 4 cups of water to a boil, and add in penne noodles until soft.

• Strain your noodles and set to the side.

• On medium heat, in a large pot, combine half and half, butter, Rotel, along with salt and pepper.

• After combined, add in your penne noodles.

• Fold in the shredded cheddar cheese until melted and coated on the noodles. 

• Once the pasta is nice and creamy, fold in shredded chicken.

• Serve after, and enjoy!

INGREDIENTS 

• 1 Box of Penne Noodles

• 1/2 Cup of Butter

• 1 and 1/2 Cup of Heavy Whipping Cream

• 1/2 tsp of Italian Seasoning (Oregano & Parsley)

• 2 tsp of Minced Garlic

• 1/2 tsp of Salt

• 1/4 tsp of Cracked Black Pepper

• 2 Cups of Parmesan Cheese

INSTRUCTIONS

• Bring 4 cups of water to a boil, and add in penne noodles until soft.

• Strain your noodles and set to the side.

• In a large pot, melt butter, and combine heavy cream, minced garlic, Italian seasoning, salt and pepper.

• After combined, slowly add in parmesan cheese.

• Once the alfredo sauce is thick and creamy, fold in cooked penne noodles.

• Coat the pasta, and add in broccoli or shredded chicken for an add-in.

• Enjoy!

INGREDIENTS 

• 1 lb of Lean Ground Beef

• I Box of Medium Shell Pasta

• 3/4 Cup of Heavy Cream

• 1/2 Cup of Beef Stock

• 1 Cup of Shredded Sharp Cheddar Cheese

• 1 (15 oz.). Can of Tomato Sauce

• 1 Tbsp of Extra Virgin Olive Oil

• 1 tsp of Garlic Power

• 1 tsp of Minced Garlic

• 1 tsp of Onion Powder

• 1 and 1/2 tsp of Italian Seasoning

Serves 6

INSTRUCTIONS

• Brown 1 lb of ground beef and set it to the side.

• Boil you favorite medium shell pasta on a medium-high heat until soft. 

• Strain you noodles and set them to the side.

• It in pot, combine beef stock, heavy cream, tomato sauce, olive oil, minced garlic, spices, and shredded cheese until thick and creamy. 

• Fold in your strained shells and ground beef.

• Serve immediately with your favorite side or salad.

• Enjoy!

INGREDIENTS 

• 1 Ripe Banana

• I Cup of Whole Wheat Flour or Blended Oats

• 1 and 1/2 tsp of Baking Powder

• 1 Cup of Milk (oat milk works great for this!)

• 1 Large Egg

• 1 tsp of Vanilla Extract

• 1/2 Cup of Fresh Fruit (for toppings!)

Makes 4 Medium Sized Pancakes

INSTRUCTIONS

• Mash banana in a separate bowl and set off to the side.

• Combine all dry ingredients in a mixing bowl.

• Add in milk, egg, and vanilla.

• Fold in your mashed banana.

• Heat pan, or griddle, to a medium heat.

• Pour 1/4 of mixture into the pan and let it cook for a few minutes on each side.

• Flip and repeat. 

• Enjoy!