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Ingredients 2 tablespoons olive oil 2 chicken breasts About 1 pound of chicken total 1 egg 1 cup panko bread crumbs 1/2 cup parmesan cheese fresh grated 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 cup marinara sauce 1 ½ cups shredded mozzarella 2 tablespoon minced parsley optional, for garnish Instructions Line a baking sheet with foil, brush foil with olive oil.   Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F. Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces. After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a   meat pounder or a rolling pin. You can a

Ingredients 16 oz linguini cooked 1/2 cup butter softened 4 chicken breasts cooked and diced 2 cans cream of chicken soup 2 cups sour cream 1 tsp salt 1/2 tsp pepper 1/2 cup chicken broth 2 tbsp Parmesan cheese grated 2 cups Mozzarella cheese shredded Instructions Cook noodles according to box instructions. Set aside.  In a medium bowl, combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Mix well and then add in cooked noodles.  Spray a 9x13 pan and pour in noodle mixture. Sprinkle cheeses on top. Bake at 350 for 40-45 minutes. This Recipe adapted from >>>> Click Here

Ingredients 3-4 chicken breasts about 1lb, cut in strips (I get about 3 out of one breast) 4-5 tbsp melted butter 3/4 cup flour 1/2 cup Panko breadcrumbs 1/2 tsp salt 1 tbsp seasoning salt I use Lawry's 1/2 tsp pepper 2 tsp paprika Instructions Preheat oven to 425 degrees F. Place a large piece of parchment paper on the rimmed baking sheet (10x15x1") and brush butter over top (there will be a little extra butter, but you need it to crisp up the coating!) *NOTE: If you're working with fresh chicken breasts, you will want to soak them for 15-30 minutes in milk or buttermilk before coating. This will help the coating to stick. I use frozen, thawed chicken breasts so they are already very moist on the outside. Combine all ingredients besides chicken and butter in a large paper or ziploc bag. Add the chicken and shake to coat. OPTIONAL: For extra crispiness, do a double coat -- simply dunk coated chicken in a little bit of buttermilk, a

Ingredients 1 pound boneless skinless chicken breasts, diced into bite sized pieces 3 tablespoons of olive oil 1/4 cup of diced yellow onion 1 cup of uncooked extra-long grain rice 1 14.5 oz can of fire roasted diced tomatoes drained 1 15 oz can of black beans drained and rinsed 1 teaspoon of garlic powder 1 teaspoon of onion powder 1/2 teaspoon of paprika 2 teaspoons of chili powder 1 teaspoon of cumin 2 1/4 cups of low-sodium chicken broth 2 cups of reduced fat colby jack monterey jack or cheddar cheese kosher salt and pepper freshly diced tomatoes diced green onions sour cream guacamole Instructions Add 1 tablespoon of olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Once oil is hot, add chicken to pot in two batches to encourage browning. Once chicken is browned, add onions and cook until t

Ingredients 1 pound chicken about 2-3 chicken breasts, cooked and shredded 3 cups cooked rice * 2 Tbs sesame oil 1 small white onion chopped 1 cup frozen peas and carrots thawed 2-3 Tablespoons soy sauce more or less to taste 2 eggs lightly beaten 2 Tbsp chopped green onions optional Instructions Cook and shred the chicken. I highly recommend cooking it in a slow cooker in this teryiaki sauce. (see notes below)  Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix. Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired. This Recipe adapted

INGREDIENTS 4 boneless skinless chicken breasts Salt and freshly ground black pepper to taste 1/2 cups all-purpose flour, for dredging 6 tbsp. 3/4 stick unsalted butter, divided 2 tbsp. onion, finely diced 1 tbsp. finely chopped garlic 1 1/2 cups dry white wine 1 cup heavy whipping cream 2 10-ounce packages frozen cut-leaf spinach, thawed, drained 1 tbsp. chopped fresh parsley INSTRUCTIONS Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly then shake off any excess flour. In a large skillet over medium heat, melt 2 tablespoons of butter. Once melted, add the chicken and cook until brown, about 5 minutes per side. Carefully move the chicken to a plate and cover with foil to keep it warm. Melt 2 tablespoons of butter in the same skillet over medium heat. (Do not clean the skillet) Add the onions and garlic and saute until the onions are translucent, about 1 minute. Be sure to use a wooden spoon or sp

INGREDIENTS 4 thin cut boneless skinless chicken breasts 1/3 cup all purpose flour 1 tablespoon lemon pepper seasoning or more to taste salt to taste 2 tablespoons olive oil 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon chopped parsley INSTRUCTIONS Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl. Heat the olive oil in a large pan over medium high heat. Dredge the chicken breasts in the flour mixture, turning to coat evenly. Place the chicken in the pan and cook for 5-6 minutes per side or until done. Remove the chicken from the pan and place on a plate. Cover to keep warm. Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste. Spoon the sauce over the chicken. Sprinkle with parsley and serve. This Recipe adapted from >>>> Click Here

INGREDIENTS Marinating Chicken: 1 pound boneless skinless fresh chicken breasts 7 ounces plain 2% fat greek yogurt (I use the Fage brand; do not use regular yogurt) 1 tablespoon garam masala 1 tablespoon fresh lemon juice 1 teaspoon ground black pepper 1/4 teaspoon ground ginger Sauce: 15 ounces canned unsalted plain tomato sauce (not pasta sauce) 1 1/2 cups heavy whipping cream 5 cloves garlic, minced 4 teaspoons garam masala 1/2 teaspoon paprika 1/2 teaspoon table salt 1/4 teaspoon ground cayenne (this yields medium spiciness, and can be substituted with 1 diced jalapeño with seeds removed) Serving: 2 tablespoons chopped fresh cilantro INSTRUCTIONS Pat the chicken breasts dry with paper towels. Trim off excess fat, if any. Cut them into bite-sized chunks, about 1/2 to 1 inch in size. In a large bowl, stir together all marinade ingredients except the chicken, until well-mixed. Add chicken chunks and mix until well

Ingredients 2 tablespoons vegetable oil 1 boneless skinless chicken breast,, large in size 1 teaspoon Italian seasoning, a combo of thyme, oregano, & basil Salt/Pepper, to taste 4 bacon strips 10 oz. penne pasta Alfredo 2 teaspoons garlic, minced 2 Tablespoons all-purpose flour 1 + 1/3 cups half and half 1 + 1/3 cups Parmesan cheese, shredded 1 teaspoon red pepper flakes 1 cup cherry tomatoes, halved 2 cups spinach, uncooked Instructions Shred the Parmesan cheese and set it aside to allow it to get to room temperature. In a large cast-iron skillet, heat 2 tablespoons of vegetable oil on medium-high heat. Butterfly the chicken breast and cut the seam to create 2 thinner slices, each about an inch thick. Season each side generously with Italian seasoning and desired amounts of salt and pepper. Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice gol

Ingredients 1 (1.5 ounce) packet Simply Organic Ranch Dressing mix ½ cup panko breadcrumbs ½ cup shredded cheddar cheese 1.5 pounds chicken breasts 1 egg white 1 tablespoon extra virgin olive oil cooking spray Instructions Preheat oven to 375 degrees In a medium bowl mix together ranch dressing mix, breadcrumbs, and shredded cheddar cheese. In a small bowl place the egg white. One at a time, dip the chicken breast into the egg white and then dip into the breadcrumb mixture. rub olive oil on the sheet pan or spray with cooking spray. Place chicken on the sheet pan. Place any leftover breadcrumb mixture onto the chicken. Bake for 15 minutes, carefully flip over, and then bake for another 15 minutes or until the chicken is cooked through. Serve on a salad or with rice and vegetables. This Recipe adapted from >>>> Click Here

INGREDIENTS 1/2 cup almond flour 3 eggs at room temperature 12 tbsp unsalted butter softened 1/4 cup unsweetened cocoa powder 2 oz dark chocolate 3/4 cup erythritol 1/2 tsp baking powder INSTRUCTIONS Preheat oven to 350°F (175°C). Line with parchment paper an 8×8-inch baking pan covering the bottom and the sides. In a bowl mix the butter and the dark chocolate. Microwave for 30 seconds or let the mixture melt on a double boiler. Meanwhile, combine the dry ingredients: almond flour, sweetener, cocoa powder, baking powder. In a big bowl beat the crack the eggs and beat them with the mixer. Add the butter and chocolate mixture and continue mixing. Slowly mix in the dry ingredients, until you get brownies batter consistency. Transfer the batter to the baking pan and bake for 15-20 minutes. Depending on the oven you have the baking time may vary. You’ll want to check the brownies from minute 15 to make sure you aren’t overbaking them. The center ha

Ingredients 3 cups all-purpose flour 3 tbsp sugar 1/2 tsp salt 4 tsp baking powder 1/2 tsp cream of tartar 3/4 cup COLD butter 1 egg 1 cup whole milk Instructions Preheat oven to 450 degrees. The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough. Combine the dry ingredients in a large bowl. Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough. Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough. Turn the dough out onto a generously floured surface. Sprinkle s

INGREDIENTS DOUGH:   4 1/2 cups (22.5 ounces) all-purpose flour   2 tablespoons instant yeast   1/3 cup (2.5 ounces) granulated sugar   1 1/2 teaspoons salt   4 large eggs (7 ounces)   1 1/4 cup hot water   8 tablespoons (4 ounces) butter, melted FILLING:  8 ounces cream cheese, softened   3/4 cup (3 ounces) powdered sugar   Zest of a lemon (about a teaspoon)  1 to 2 cups strawberry jam, depending on how jammy you want them GLAZE:   1 cup (4 ounces) powdered sugar   1 tablespoon melted butter   2 tablespoons milk, plus more if needed   Splash of vanilla extract INSTRUCTIONS In a large bowl (to allow for about 7-8 cups of dough to double in bulk), whisk together the flour, yeast, sugar and salt. Make a well in the center of the dry ingredients. In a 2-cup liquid measuring cup, whisk together the eggs and pour them into the well. Use the same measuring cup for the hot water. Pour it around the edges of the well (not

Ingredients 1 tube crescent rolls 1 (20 oz) can apple pie filling 2 tbsp butter, melted 3 tbsp cinnamon sugar 1/2 cup powdered sugar 1 tsp vanilla extract 3-4 tsp milk Instructions Preheat oven to 350 degrees (F) Separate dough into eight rectangles. Seal perforations. Using a brush or spoon, spread melted butter all over crescent rolls. Sprinkle with cinnamon sugar mixture (2 tbsp. white sugar mixed with 1 teaspoon of cinnamon) Roll up from long side; pinch edges to seal. Holding one end, loosely coil each. Spread out the dough in the center to make room for the filling. Place on cookie sheet that has been sprayed with nonstick spray. Open can of apple pie filling and using a knife, cut apple slices into smaller chunks. Top each coil with about 2-3 tablespoons of apple pie filling. Sprinkle the tops with a bit more cinnamon sugar mixture. Bake at 350(F) for 15-18 minutes, or until golden brown. For the glaze, in a bowl, combine powdere

Ingredients 1/2 cup brown sugar packed 1 1/2 tsp cinnamon 2/3 cup sugar 1/2 cup butter (1 stick) softened to room temp 2 large eggs 2 tsp vanilla extract 1 1/2 cups all-purpose flour 1 1/2 tsp baking powder 1/2 cup milk 1 1/4 cup peeled & finely chopped apples about 2 small apples Instructions Preheat oven to 350f degrees. Spray a large loaf pan with nonstick cooking spray (the kind with flour in it - like Baker's Joy.) In a bowl, mix together brown sugar and cinnamon. Set aside Using a stand mixer (or in a large bowl with an electric mixer), mix together sugar and butter until smooth. Stir in eggs and vanilla extract until fully combined. Finally, stir in flour and baking powder and milk. Mix until combined. Pour half the batter into prepared loaf pan. Cover batter with half the diced apples. Press the apples down slightly into the batter. Sprinkle the apples with half the cinnamon sugar mixture. Pour the remaining batter

INGREDIENTS: 2 peaches 1/4 cup graham cracker crumbs 1/4 cup brown sugar 1/4 cup butter, diced into tiny squares Cool Whip or Ice Cream INSTRUCTIONS: Cut peaches into wedges and pull out pits In air fryer, set a piece of parchment paper on top of rack Lay peach wedges, skin side up (on side) on parchment Air fry at 350 for 5 minutes Mix together crumbs, brown sugar and butter Flip peaches skin side down Spoon crumb mixture over top of peaches - try and keep the butter on top of the peaches as best you can Air fry at 350 for 5 minutes more Using a big spoon - spoon up peaches onto plates Top with whipped topping Spoon any excess butter/topping mixture from parchment onto whipped topping This Recipe adapted from >>>> Click Here

Ingredients 1 14.3 oz pkg. of Oreo cookies, crushed 1/2 C butter, melted 1/2 gal. vanilla ice cream, softened 1 lb. Spanish peanuts 2 C powdered confectioner's sugar 12 oz semi sweet chocolate chips 1/2 C butter 12 oz evaporated milk Instructions Combine crushed cookies and butter. Press into bottom of 9x13 dish. Spoon softened vanilla ice cream over crushed cookie crust. Cover with peanuts and place in freezer to set while making chocolate topping. Using a whisk, combine powdered sugar, butter, chocolate chips and milk in a large sauce pan over medium heat until chips melt. Bring to a boil, stirring constantly. Turn down the heat, simmer for 10 minutes, stirring often. Let cool completely. Pour topping over dessert and work to edges. Freeze until firm. Soften in refrigerator for 5 to 10 minutes before serving. This Recipe adapted from >>>> Click Here

Ingredients 36 Birthday Cake Golden Oreos 4 Tbsp butter, melted 1 box (3.4 oz) French Vanilla instant pudding mix 1 cup milk ¼ cup dry Funfetti cake mix (just the dry powder) 4 cups Cool Whip (about 2 8-oz pkgs), divided About ½ cup sprinkles Instructions Place 20 cookies in a gallon size resealable bag and begin crushing the cookies with a rolling pin or meat mallet until the cookies become coarse crumbs. Pour the cookie crumbs into a large bowl with the melted butter and toss to combine. Press into a greased 8 or 9-inch square baking dish, compacting them loosely in there. Set aside. Wipe out the bowl and add in the pudding mix, dry Funfetti mix and milk, whisking until combined and letting sit for 2 minutes. Add in one package (2 cups) of the Cool Whip and ¼ cup sprinkles, folding it in until combined. Carefully spread this mixture over the cookies in the pan. Spread the remaining Cool Whip over the top of the cake batter pudding layer. Crush t

Ingredients 1 teaspoon butter , softened 2 large eggs 2 tablespoons cream, milk, or half and half 2 tablespoons shredded Cheddar cheese 1 tablespoon grated Parmesan cheese pinch salt pinch black pepper Instructions Heat the oven to 400 degrees F (200 degrees C). Coat the inside of an 8-ounce oven safe ramekin with the butter. Whisk together the eggs and cream in a small bowl. Stir in the cheeses, salt, and pepper. Pour into the ramekin and bake for 15-18 minutes or until eggs are set. Let cool 5 minutes and enjoy. This Recipe adapted from >>>> Click Here

INGREDIENTS 1 (14.3-oz.) package Oreos 4 tbsp. melted butter 1 (3.4-oz) box instant vanilla pudding 1 1/2 c. cold milk 1 (8-oz.) block cream cheese, softened 1/2 c. powdered sugar 1 c. heavy cream DIRECTIONS Finely crush Oreos in a food processor. Add all but ¾ cup to a large bowl. Add melted butter to bowl and stir until mixture starts to hold together. Pour mixture into 9”-x-9” baking dish and pack into an even layer. In a medium bowl, whisk together pudding mix and milk until thickened, then refrigerate for 10 minutes to firm up. In a large bowl using a hand mixer, beat cream cheese and powdered sugar together until no lumps remain. In another large bowl, beat cream until stiff peaks form. Fold pudding into cream cheese mixture, then fold in whipped cream until just combined. Pour mixture over Oreo crust and smooth with an offset spatula. Top with reserved ¾ cup crushed Oreos. Refrigerate until well chilled, at least 3 hours and up to ov

Ingredients 1 tablespoon oil 2 large chicken breasts (diced into bite-sized pieces; pat dry for best results) 2 large onions (peeled and diced) 3 medium carrots (peeled, trimmed and diced) 1 red pepper (cored and diced) 2 cups cooked and chilled rice 3 tablespoons low sodium soy sauce 1 tablespoon maple syrup 2 large eggs (beaten) 1/2 cup frozen peas Sesame seeds and sliced green onion (to serve (optional)) Instructions Brown the chicken: Heat the oil in a large skillet over medium-high heat. Cook the chicken on all sides, until browned. Sauté the vegetables: Add the onions and carrots and cook until the onions turn translucent, about 3 minutes. Add the pepper and cook until softened. Cook the rice: Stir in the rice and cook until it’s starting to brown. Stir in the soy sauce and maple syrup. Cook the egg: Push the fried rice to the side of the pan to make room in the middle. Add the beaten eggs and cook over medium-low heat until just set. Cut into pie