Ingredients:

1 lb. roll sausage cooked and crumble

1 small package saffron rice (yellow)

3 chicken breasts cooked and cut into bite size pieces

2 cans cream of mushroom

1/2 cup milk

Instructions:

1. Mix all together and put into a 9×13″ baking pan. Bake for 35 minutes at 350°F until golden and bubbly.

Ingredients:

1 tbsp butter

1/2 cup chopped onion

1/2 tsp garlic

1 (10.75 oz.) can cream of chicken soup

1 cup sour cream

1 tsp cumin (or more)

1 1/2 cup cubed cooked chicken

1 cup shredded cheddar, divided

6 (12″) corn tortillas

1 can green enchilada sauce

1/4 cup milk

Instructions:

1. Preheat oven to 350°F. Lightly grease a large baking dish. In a medium saucepan over medium heat, melt butter and sauté onion until tender. Add garlic, then stir in cream of chicken soup, sour cream and cumin. Mix well. Reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the pan, add chicken and 1/2 cup shredded cheese. Stir together. Fill each corn tortilla with the chicken mixture and roll up. Place seam side down in baking dish. In a small bowl, combine reserved 3/4 of the sauce with milk. Spoon over rolled tortillas. Pour enchilada sauce over it, then top with remaining 1/2 cup of cheese (or more!). Bake in preheated oven for 30-35 minutes, or until bubbly. Add fresh chopped tomato, if desired

Ingredients:

1/2 cup Parmesan cheese

1/2 tsp garlic powder

1 envelope Italian dressing mix

6 chicken breast halves

Instructions:

1. Preheat oven to 400°F. Mix cheese, dressing mix and garlic powder.
2. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake 20-25 minutes (until chicken is cooked through).

Ingredients:

4 chicken breasts, cooked and shredded

3 cups chicken broth

1 can cream of chicken or mushroom soup

3 cups frozen mixed veggies

salt and pepper

1 1/2 cups milk

3/4 cups butter, melted

1 1/2 cups self rising flour (see note)

Instructions:

1. Place cooked and shredded chicken in the bottom of a 9×13″ casserole dish. In a bowl, mix chicken broth and soup. Pour over chicken. Add veggies and salt and pepper to taste. Mix milk, butter and flour. Blend until smooth then pour over the chicken and veggies. Bake 1 hour at 350°F.

Notes:

To make your own self rising flour use:

1 1/2 cup flour

1/2 tsp baking powder

3/4 tsp salt

5/8 tsp baking soda

Prep time: 25 mins | Cook Time: 20 | Yield: 8 servings

Ingredients:

2 medium onions, chopped

2 tbsp butter

2 cups uncooked long grain rice

4 cups chicken broth

8 boneless skinless chicken breast halves (4 oz. each)

4 thin slices prosciutto or deli ham, halved

8 fresh sage leaves

1/2 tsp salt

1/4 tsp pepper

2 tbsp olive oil

1/2 cup white wine

1/4 cup sour cream

1/2 tsp sugar

1 tsp minced fresh sage

Instructions:

1. In a large saucepan, sauté the onions in butter until tender. Add rice and stir to coat. Stir in broth and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Fluff with a fork. Meanwhile, cut a slit lengthwise through the thickest part of the chicken breast; fill with prosciutto and two sage leaves. Sprinkle with salt and pepper.
2. In a large skillet over medium heat, brown chicken in oil for 1-2 minutes on each side. Reduce heat to low; cover and cook for 8-10 minute or until juices run clear. Remove and keep warm.
3. Add wine to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly reduced. Stir in the sour cream, sugar and minced sage; heat through (do not boil). Serve with chicken and rice.

Prep: 20 mins | Bake: 30 mins | Makes: 10 servings (3/4 cup each)

Ingredients:

6 cups cubed peeled butternut squash (1″)

4 tbso olive oil, divided

1/2 tsp salt

1/4 tsp pepper

1 carton (32 oz.) chicken broth

1 cup water

1 small onion, chopped

2 cups uncooked arborio rice

2 garlic cloves, minced

1 cup beer

2 tbsp butter

1/2 tsp chili powder

1/4 tsp ground nutmeg

1 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Place squash in a greased 15x10x1″ baking pan. Sprinkle with 2 tbsp oil, salt and pepper; toss to coat. Roast on a lower oven rack 30-35 mins, stirring occasionally; remove when tender.
2. Meanwhile, in a saucepan, bring broth and water to a simmer; keep hot. In an ovenproof Dutch Oven, heat the remaining oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes longer or until rice is coate.
3. Stir in beer. Reduce heat to maintain a simmer; cook and stir until beer is absorbed. Stir in 4 cups hot broth mixture. Place dutch oven on an oven rack above squash; bake, covered, 20-25 mins or until rice is tender but firm to the bite and liquid is almost absorbed.
4. Remove rice from oven. Add butter, chili powder, nutmeg and remaining broth. Stir vigorously until blended and liquid is almost absorbed. Stir in roasted squash and cheese. Serve immediately.

Prep Time: 1 1/2 hrs | Serves: 6-8

Ingredients:

3-4 chicken breasts

Salt and pepper to taste

1/2 cup cornstarch

3 eggs, beaten

1/4 cup grapeseed oil

1 cup sugar

4 tbsp ketchup

1/4 cup white vinegar

1/4 cup cider vinegar

1 tbsp soy sauce (or coconut aminos)

1 tsp garlic salt

*See notes for Spicy Orange option

Instructions:

1. Preheat oven to 325°F. Cut chicken into bite-sized chunks. Place cornstarch in large zip-top bag. Salt and pepper. Add chicken and toss to coat evenly. Dip coated chunks into eggs. Drop into hot oil and fry until lightly browned. Place chicken into a greas 9×13″ pan.
2. Combine sugar, ketchup, vinegar, soy sauce and garlic salt*. Pour over chicken and bake 1 hour, stirring several time throughout to coat evenly.

Notes:

• *For Spicy Orange Variation: Add 1/4 cup chili sauce and 1/4 cup orange juice. Garnish with green onion.

Serves: 4-6 | Bake: 40-45 mins

Ingredients:

1/2 cup sugar

2 tablespoons flour

2 cups blueberries

2 cups strawberries

2 tablespoons lemon juice

2 cups old-fashioned oats, uncooked

¼ cup firmly packed brown sugar

½ cup butter cut into small pieces the size of small peas

Instructions:

Prep: 15 mins | Cook time: 15 mins | Resting Time: 20 mins | Servings: 12 | Total: 50 mins

Ingredients:

3 cups flour (hard white, hard red, kamut, or spelt, or a mix)

1 tsp salt

1 tsp baking powder (optional)

1/3 cup olive oil

1 cup warm water

Instructions:

Prep: 10 mins

Ingredients:

6 boneless chicken breasts halves (about 2 lb.)

2 tbsp lemon juice, divided

1/4 tsp salt

1/4 tsp black pepper

1 pkg. (4 oz.) Athenos crumbled feta cheese with Basil and Tomato

1/4 cup finely chopped red pepper

1/4 cup finely chopped fresh parsley

Instructions:

1. Preheat oven to 350°F. Arrange chicken in 9×13″ baking dish.
2. Drizzle with 1 tbsp of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 tbsp lemon juice.
3. Bake for 35-40 minutes or until chicken is cooked through. Sprinkle with red pepper and parsley.