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CHEESY CHICKEN BROCCOLI RICE BAKE

Ingredients: -3 cups cooked chicken (cubed or rotisserie) -3 cups uncooked instant white rice -1 head broccoli, cut into small florets (or 1 bag frozen) -2 cans condensed cream of chicken soup -1 cup sour cream -1/2 cup whole milk -3 cups sharp cheddar cheese (I used freshly grated but you can use pre-shredded) -1 tbsp garlic powder -1 tbsp onion powder -1 tbsp paprika -salt/pepper Instructions Cook 3 cups instant rice according to package directions. 1:1 ratio, 3 cups water for 3 cups rice. Mix together soup, sour cream, milk, seasonings (adding salt & pepper to taste) and 1 cup of of cheese.  Add cooked chicken, broccoli (no need to cook it even if it is frozen) and rice. Season again with salt & pepper to taste.  Spray a 9x13 baking dish and pour in mixture. Top with remaining cheese (or as much as your heart desires). Bake uncovered for 35 minutes. Broil on high, watching closely so not to burn, for a few minutes until top has a golden bubbly crust.  NOTE: feel free to modi
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GREEN CHICKEN ENCHILADAS

INGREDIENTS: -1 small white onion, diced -2 tbsp minced garlic -4 chicken breasts, cooked & shredded -2 packets taco seasoning -10 to 12 large flour tortillas -2 to 3 small cans diced green chiles -1 cup salsa verde -28 oz can green chile enchilada sauce -2 bags shredded Monterey Jack cheese -1 bag shredded taco blend cheese (or can substitute for Pepperjack)  -Olive oil For topping: -Fresh cilantro -Queso fresco, crumbled -Sour cream -"Old El Paso" creamy salsa verde sauce (in taco sauce aisle, this is essential!!) INSTRUCTIONS: ***If not already done- cook & shred chicken. I cook mine in the instant pot with about 2 cups chicken broth & pressure cook for 13 mins then natural release for 12. You can also boil & shred. 1. Heat a large skillet with a drizzle of olive oil. Cook diced onion until slightly translucent, about 4-5 mins. Add minced garlic, cook for another 1-2 mins.  2. Add shredded chicken, taco seasoning, green chiles & salsa. Add about 1 full
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GREEN CHICKEN ENCHILADA CASSEROLE

INGREDIENTS: -1 small white onion, diced -2 tbsp minced garlic -4 chicken breasts, cooked & shredded -2 packets taco seasoning -20 corn tortillas -2 to 3 small cans diced green chiles -1 cup salsa verde -28 oz can green chile enchilada sauce -2 bags shredded Monterey Jack cheese -1 bag shredded taco blend cheese (or can substitute for Pepperjack)  -Olive oil For topping: -Fresh cilantro -Queso fresco, crumbled -Sour cream -"Old El Paso" creamy salsa verde sauce (in taco sauce aisle, this is essential!!) INSTRUCTIONS: ***If not already done- cook & shred chicken. I cook mine in the instant pot with about 2 cups chicken broth & pressure cook for 13 mins then natural release for 12. You can also boil & shred. 1. Heat a large skillet with a drizzle of olive oil. Cook diced onion until slightly translucent, about 4-5 mins. Add minced garlic, cook for another 1-2 mins.  2. Add shredded chicken, taco seasoning, green chiles & salsa. Add about 1 full glass of wate
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BBQ CHICKEN FLATBREAD

INGREDIENTS: -1 ball pre-made pizza dough (I get mine from Trader Joe's it's my FAVORITE) - 2 chicken breasts, or rotisserie chicken -BBQ sauce of your choice -BBQ seasoning of your choice -Shredded mozzarella cheese -Shredded cheddar blend (or just plain cheddar) -Fried onion straws (I used French's) -Olive oil -Flour INSTRUCTIONS: 1. Flour a flat surface and roll out your pizza dough. Pre-bake dough (on its own) on a sheet pan at 450 for 5-8 minutes until it starts to turn slightly golden and firms up. This ensures that the flatbread will be very crispy at the end. Then turn down oven to 400. 2. For chicken: there are many different methods of cooking the chicken. I coated mine in olive oil and BBQ seasoning & air fried for 10 mins on each side at 400, then diced into small pieces. You can also cut up chicken, toss in olive oil & seasoning and sear until cooked through, then dice. Or you can use rotisserie. You just want to make sure the cooked chicken is covered
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SANTA FE CHICKEN BAKE

  INGREDIENTS: -3 to 4 chicken breasts, butterflied & pounded out to the same thickness -1 can black beans, drained & rinsed -1 can corn, drained -2 cups salsa -3 medium bell peppers, diced (any color) -2 packets taco seasoning -Mexican blend cheese -Fresh cilantro -Olive oil INSTRUCTIONS: 1. Season chicken with taco seasoning on both sides. Use as much or as little as you want. Heat a large skillet with olive oil & sear on both sides (about 2-3 mins per side). Set chicken aside. 2. In a large bowl, combine beans, corn, peppers & salsa. Pour mixture into the bottom of a 9x13 baking dish. Top with cooked chicken & bake at 375 for 30-40 mins depending on how thick your chicken is. Check for internal temp to be at 165 after 30 mins. 3. Take out of the oven & top with cheese. Bake for another 5 mins. Broil at the very end -watching closely to make sure it doesn't burn- until golden & bubbly! Top with fresh cilantro. Serve on it's own or with Spanish rice
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OREO ICE CREAM CAKE

  INGREDIENTS: -2 regular size packages of Oreos -1 carton of vanilla ice cream -1/4 cup melted butter -Cooking spray -Toppings of your choice (I did rainbow sprinkles & added chocolate syrup when cut & served) INSTRUCTIONS: 1. Take 1 package of Oreos (or 36 cookies) & crush them into crumbs. I used my blender & pulsed 3 batches of 12 cookies until they were really fine. Place in a large bowl & add melted butter. Mix until completely combined.  2. Spray a 9x13 baking dish lightly with cooking spray & press crumb mixture into the bottom of the pan evenly to form a crust. Make sure to press down firmly. Place into the freezer for at least a half hour. 3. Meanwhile, allow the ice cream to thaw. After it was easy to remove from the carton, I put mine in a large bowl & kept stirring it every so often until it was the consistency of soft serve. 4. Carefully spread the softened ice cream on top of the Oreo crust. Then break apart Oreos from the 2nd package and spri
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LASAGNA ROLLS UPS WITH MEAT SAUCE

  INGREDIENTS: -1 white onion, diced small -3 garlic cloves, minced -1.5lbs of 85% lean ground beef. -2 jars of your favorite pasta sauce (1 for meat sauce, 1 for assembly) -One 32 oz container of whole milk ricotta -1 egg -1/2 bag of shredded mozzarella cheese -1 bag of shredded Italian cheese blend -1 box of lasagna noddles -Olive oil -Italian seasoning -Dried oregano -Salt/pepper -Dried parsley (optional, for garnish) INSTRUCTIONS: 1. Cook lasagna noodles according to package directions for "al dente". You don't want them to be too soft. Drain & quickly rinse with cold water to stop the cooking process. Set aside. 2. For meat sauce- heat a deep pot & drizzle with olive oil. Sauté onion until translucent. Add garlic & cook 1-2 mins. Add beef & cook, breaking apart with a spoon, until browned. Season with Italian seasoning, oregano, salt & pepper Add 1 full jar of pasta sauce. Set aside. 3. Mix ricotta with the egg & mozzarella cheese. Season with
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