INGREDIENTS 1 (10 oz) can Rotel tomatoes and green chilies, drained 1 (8 oz) package cream cheese or Neufchâtel cheese, softened 2 cups cooked chicken, chopped or shredded 12 corn tortillas 2 cans red enchilada sauce 2 cups shredded Monterey Jack cheese INSTRUCTIONS Preheat oven to 350. Spray 9×13 baking dish with Pam. Add Rotel and cream cheese to a large skillet over medium heat and stir until very well combined and cheese is melted. Stir in chicken. Dip both sides of tortilla and then spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese and the remainder of the enchilada sauce. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

INGREDIENTS 1 lb. ground beef, pork or turkey 1 large onion, diced 1 small head of cabbage 2-3 carrots 4-5 cloves garlic, minced 1 tablespoon grated fresh ginger 1/2 teaspoon black pepper 2 tablespoons sesame oil 1 tablespoon vegetable oil 1/4 cup soy sauce INSTRUCTIONS Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Do not drain. You’ll need to select a skillet large enough to contain all the cabbage – divide everything evenly into two skillets if necessary. While meat and onions are cooking, cut cabbage into thin shreds; set aside. Peel carrots with a vegetable peeler then either dice small or use the peeler to shave off thin slices; set aside. Combine garlic, ginger, pepper, sesame oil, vegetable oil and soy sauce in a small bowl and stir to combine; set aside. Add cabbage and carrots to ground meat then cook and stir over medium-high heat for 3-4 minutes. Add soy sauce mixture then stir well. Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.

INGREDIENTS 8 chicken thighs bone-in, skin-on 1/4 cup olive oil 1/4 cup fresh lemon juice 4 garlic cloves finely minced (I used my microplain to make sure the garlic is almost a paste) 2 tbsp herbs of your choice I used parsley, rosemary and oregano. Thyme, sage and marjoram are all good with chicken too. 1 tsp paprika 2 tsp salt 1 tsp black pepper INSTRUCTIONS Whisk together olive oil, lemon juice, garlic, herbs of your choice, paprika, salt and pepper then pour over chicken thighs. Allow to marinade for at least 30 minutes but up to 24 hours covered in the fridge. Preheat your grill for 15 minutes, medium to medium-low heat. It’s a good idea to have a cool spot on your grill where you can move the thighs if they brown too quickly. Cook the thighs for 10-12 minutes per side. For the last 5-10 minutes of cooking I turn the heat up and allow the thighs to char a little, making sure the skin is nice and crisp. Remove the thighs from the grill and allow to rest for at least 5 minutes before serving.

INGREDIENTS 3 pounds red potatoes, cut into chunks 4 large hard-cooked eggs, chopped 1 cup low-fat sour cream 1/2 cup light mayonnaise 1/3 celery stalk, chopped 2 green onions, chopped 1 dill pickle, chopped 2 teaspoons Dijon mustard 1 teaspoon white vinegar 1 dash hot sauce 1 tablespoon dried dill weed 1/2 teaspoon garlic powder 1 dash onion salt salt and pepper to taste INSTRUCTIONS Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, then transfer to a large bowl to cool. Mix together eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl. Season with dill weed, garlic powder, onion salt, salt, and pepper. Pour over potatoes; gently toss to coat. Chill in the refrigerator for at least 3 hours before serving.

INGREDIENTS 1 1/2 pounds of chicken breasts boneless and skinless (about 3 breasts) 1/2 teaspoon ground pepper 1/2 teaspoon garlic powder 1/3 cup shredded Parmigiano Cheese divided 2 cups Zesty Italian Dressing 1 package 8 oz cream cheese, room temperature 1 box 16 oz rotini pasta INSTRUCTIONS Unpack your chicken breasts and pat dry with a paper towel. Place the chicken breasts in the slow cooker and with a fork, poke each breast 3 to 4 times. Sprinkle pepper, garlic powder, and half of the shredded cheese. Gently pour the Olive Garden dressing over the chicken Sprinkle the remaining of the shredded cheese and add the cream cheese on top. Cover and cook on High for 4 ½ hours to 5 hours. Cook your pasta. Drain. Set aside. You may want to add a little bit of olive oil (about 1 tablespoon) or butter, so it does not stick too much together. Once cooked, take the chicken out on a plate and shred the chicken using 2 forks. Place the chicken back into the slow cooker and mix well with the sauce. Mix until the chicken is all coated with the sauce. Add the cooked pasta and mix well until pasta and chicken are well coated. Keep warm until ready to serve Notes Keep leftovers in an airtight container in the fridge for up to 4 days You can cook the chicken on HIGH for 4 to 5 hours and LOW for 6 to 8 hours You can freeze the chicken once shredded in safe freezer bags for up to 3 months You don’t need to add the pasta to the chicken. You can serve the chicken over rice, over pasta, you can also use it in a baked casserole, and it is excellent in a sandwich as leftovers.

INGREDIENTS 1 1/3 pound pork shoulder 1/2 cup root beer 1/3 cup barbecue sauce INSTRUCTIONS Add the pork butt to a 4 quart or larger Crock Pot. Then pour the root beer over top of the roast. Drizzle the barbecue sauce on top of the meat. Cover and cook on LOW for 10 hours, without opening the lid during the cooking time. Once the cook time is up, remove the meat from the crock pot and shred using two forks. Discard any fatty pieces. Return the shredded meat back into the crock pot and mix it with the sauce. Serve warm. Notes Do not cook on HIGH temperature as the meat needs time to tenderize. Use your favorite root beer and barbecue sauce in this recipe

INGREDIENTS For patties 2 Tbsp. extra-virgin olive oil, plus more for greasing 1 14-oz. block extra-firm tofu, drained 2 14.5-oz. cans black beans, rinsed, drained well 1/4 cup almond butter 1/4 cup mayonnaise (vegan, if you are vegan) 2 garlic cloves, finely grated 4 tsp. chili powder (make sure it’s salt-free) 4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt 2 cups cooked quinoa (we prefer red or black), cooled 1/4 cup flaxseed meal 2 Tbsp. cornstarch For serving ...

INGREDIENTS 1/2 pound linguine 4 tablespoons unsalted butter 12 fresh sage leaves Juice of 1/2 lemon 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving Kosher salt and freshly ground black pepper, for serving INSTRUCTIONS Cook the linguine according to package instructions. Drain, reserving ½ cup of pasta water. Return the linguine to the pot. In a medium skillet over medium heat, melt the butter. Add the sage leaves. Cook until the butter browns and the sage becomes almost crispy, about 7 minutes. Stir in the lemon juice. Add the butter to the linguine and toss to coat. Stir in the pasta water. Cook over medium heat until the water is absorbed. Stir in the cheese, salt and pepper, seasoning to taste.

INGREDIENTS 3/4 cup sugar 3 tablespoons cornstarch 3 cups sliced fresh rhubarb or frozen rhubarb, thawed 2 cups sliced peeled apples or sliced strawberries 1 cup quick-cooking or old-fashioned oats 1/2 cup packed brown sugar 1/2 cup butter, melted 1/3 cup all-purpose flour 1 teaspoon ground cinnamon Vanilla ice cream, optional INSTRUCTIONS Preheat oven to 350. In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

INGREDIENTS 2/3 cup salted butter 1 1/2 cups sugar 1/4 cup brandy 4 cups semisweet chocolate chips 2 teaspoons vanilla extract 4 eggs 2 tablespoons cinnamon 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon table salt Coarse sea salt, to taste INSTRUCTIONS Preheat oven to 325 degrees In a saucepan, bring the butter, sugar and brandy to a boil, stirring constantly. Remove from the heat. Stir (with a wooden spoon) in 2 cups of chocolate chips until melted. Cool mixture slightly. Stir in vanilla. In a large mixing bowl, beat the eggs. Gradually add the chocolate mixture and mix well. Combine the flour, baking soda, cinnamon and salt, then gradually add the dry ingredients to the chocolate mixture. Stir in any remaining chocolate chips. Spread into a greased baking pan. Bake at 325 degrees for 35-45 minutes or until a fork inserted in the center comes out clean. Careful not to burn your balls! Let cool just enough that it won’t burn your hands. Meanwhile set up a small plate or cutting board with some of the sea salt on it. Scrape up the brownie mix, working around the edges. You don’t want to use the hard edges for the balls. Begin shaping 1″ balls out of the mix, give or take in size. Roll the balls in the salt. Do this very lightly, a little sea salt goes a very long way. If you do happen to oversalt, just brush the excess salt crystals off. Too much salt is bad, mmmkay?