1. Preheat oven to 350 degrees.
2. Spray a 9″ x 13″ baking dish with non-stick cooking spray. Set aside.
3. In a medium bowl, mix together the Mayonnaise (or Sour Cream), Garlic, Herbs, Salt & Pepper until well-blended.
4. Place Chicken Breasts in the baking dish, leaving a little space between each breast.
5. Using a pastry brush or back-side of spoon, spread the Mayonnaise mixture onto both sides of the Chicken Breasts, coating evenly.
6. Sprinkle desired amount of Parmesan Cheese onto the top of each Chicken Breast.
7. Bake uncovered for 30-45 minutes, or until inside temperature of chicken registers 160 degrees.
8. Serve with your favorite side. Enjoy!
   

1. Gather the ingredients.
2. In a large skillet, heat about 1-1 1/2 Tbsp Olive Oil over medium heat.
3. Add the Chicken pieces, Taco Seasoning and Ground Pepper to the skillet, gently stirring/tossing until chicken is well-coated with the seasonings. Cook until chicken is done (about 5-8 minutes). Remove chicken from the skillet with a slotted spoon/spatula, placing it into a bowl to rest. Set aside.
4. In the same skillet, lower the temperature to medium-low and add another 1 -1 1/2 Tbsp Olive OIl and the diced Onion and Peppers. Cook for about 3 minutes, stirring often.
5. Once the veggies are done, reduce temperature to low and add the cooked chicken. Stir to mix well. Add the Fresh Lime Juice at this step.
   
6. In a separate skillet, melt about 1/2 Tbsp Butter over medium-low heat and place one Tortilla Wrap/Shell in the skillet.
7. Next, start building the Quesadillas by sprinkling some shredded cheese to cover the shell; then add some of the chicken & veggie mixture; then place more shredded cheese on top of the chicken/veggies; top with a second tortilla shell.
8. Once the bottom tortilla is starting to get crispy and golden brown, lift the Quesadilla using a large spatula, and drop another 1/2 tbsp of butter into the pan. Now, carefully flip the Quesadilla onto the other side and cook until crispy and golden. Repeat these steps with the remaining tortillas and chicken mixture.
   
9. Cut each Quesadilla into quarters and serve with a fresh salad and an assortment of the toppings.
   
10. Enjoy!
    

1. Preheat oven to 425 degrees.
2. Cover a cookie/baking sheet with foil and spray with non-stick cooking spray. Set aside.
3. Rinse and pat dry the Salmon fillets. Place them on the baking sheet, skin side down, and brush with the fresh Lime Juice, thoroughly coating the top and sides.
4. In a small bowl, combine the Lime Zest, Chile Powder and Salt. MIx well and sprinkle onto the Salmon Fillets, covering them well.
5. Bake for 15-18 minutes, depending on thickness of fillets.
6. Top with fresh Lime Juice and grated Lime Zest. Serve with your favorite sides. Enjoy!
   

1. Gather the ingredients.
2. In a small bowl, whisk the egg and set aside.
3. Begin cooking pasta according to the instructions on the packaging.
4. While the pasta is cooking, melt the butter in a large pot over medium-low heat;
   whisk in the sifted GF Flour, whisking constantly for about 2 minutes.
5. Add the Milk and Mustard to the Butter-Flour combination. Whisk until completely blended and smooth. Continue heating and whisking over medium-low heat until sauce is thick. This will take about 5 minutes.
6. Reduce heat to low and take about 1/4 cup of the sauce and whisk it into the beaten egg, whisking constantly to prevent egg from scrambling 😉
   Once thoroughly blended, add this to the rest of the sauce, again constantly whisking to prevent egg from cooking. Add the Shredded Cheese, Salt and Pepper, mixing until completely blended and smooth.
7. Add the cooked and drained Pasta to the sauce, stirring to evenly coat the Pasta.
8. Top with chopped green onions, chives, parsley, etc. Serve immediately 🙂

For the Chicken & Dressing

1. In a small/medium bowl, mix the Ranch Dressing and Salsa together until well-blended. Place in refrigerator while preparing the rest of the salad.
2. Next, in a large skillet, heat the Oil and Butter on medium-low to medium until good and hot (the surface will begin to ripple when ready).
3. Add the bite-size Chicken pieces and the Taco Seasoning to the skillet and stir to evenly coat the chicken.
4. Continue cooking chicken for about 5 minutes, stirring often, until all of the pieces are cooked thoroughly.
5. Using a slotted spoon, remove the chicken pieces to a large bowl, leaving drippings in the skillet. Set chicken aside.

For the Salad:

1. Pour the drained Corn into the leftover chicken drippings in the skillet and heat over Low. Be certain to scrape the bottom of the skillet to incorporate all of the Chicken, Oil/Butter and Taco seasonings with the Corn.
2. Once thoroughly heated and seasoned, scrape all of the Corn and drippings into a bowl for serving.
3. I set up a serving station with all of the prepared Veggies, Chicken, Dressing, Cheese and Crushed Tortilla Chips placed in separate bowls.
4. Now, let the crowd gather and prepare their Chicken Taco Salads as they wish! Enjoy 🙂

Making the Turkey-Vodka Sauce

1. Gather the ingredients.
2. In a Large Lidded Cooking Pot, brown the Ground Turkey until thoroughly cooked. Drain any leftover liquids and set cooked Turkey aside in large bowl.
3. In the same large pot, heat the 2T of Olive Oil over medium-low heat. Add the chopped Onion and Garlic. Cook for about 3 minutes, or until onion is translucent.
4. Add the Red Pepper Flakes and cook for 1 minute.
5. Next, add the Tomato Sauce, Vodka and cooked Turkey. Continue cooking for about 5 minutes.
6. Throughly mix in the Tomato Paste, Balsamic Vinegar, Sugar, Salt & Pepper. Simmer on Low for 15-20 minutes, partially covered.
   
7. Stir in the Basil and Half & Half and continue cooking for another 5 minutes on low.
   

Building the Lasagna

1. Preheat oven to 425 degrees.
2. Spray a 9″ x 13″ or 10″ x 14″ baking dish with non-stick cooking spray. Set aside.
3. In a medium or large mixing bowl, stir salt & pepper into the Ricotta Cheese until thoroughly mixed. *I used about 1/2 tsp Salt and 1/8 tsp Pepper.
4. To assemble the Lasagna layers, evenly spread a layer of the Turkey-Vodka sauce in the bottom of the prepared baking pan – it takes about 2 cups.
   
5. The next layer is the sheets of Lasagna Noodles – since I used a 10″ x 14″ pan, I used 4 whole sheets placed side-by-side and 1 broken sheet to fill in any large empty gaps/spaces. If you’re using a 9″x13″ pan, 4 sheets should suffice.
6. Top the Lasagna Sheets with another layer of Vodka Sauce, making sure that the sheets are completely covered with sauce.
7. Sprinkle about 1/3 each of the shredded Mozzarella and Parmesan Cheeses evenly over the sauce layer. *If you’re using Mozzarella slices, sprinkle with Parmesan Cheese first, then place Mozzarella slices on top of the Parmesan.
8. Next, add a thick layer of the Ricotta Cheese and spread with a fork. *The Ricotta Cheese is easier to spread on Mozzarella Slices 😉
9. Repeat steps: Add another layer of Sauce, Lasagna Sheets, Parmesan & Mozzarella, another thick layer of Ricotta Cheese, another layer of Sauce, and sprinkle top with Mozzarella and Parmesan cheeses. *Note: I had a little bit of Ricotta Cheese leftover.
   
10. Spray the underside of a sheet of Aluminum Foil with non-stick cooking spray and cover the Lasagna.
11. Bake covered in preheated oven for 40-45 minutes. Uncover and bake for another 15-20 minutes.
12. Let rest about 15 minutes before slicing.
13. Enjoy!
    

1. Gather the ingredients.
   
2. Using a food processor, finely mince the Onion, Garlic and Ginger.
3. In a large skillet, heat the Olive Oil over medium-low and add the minced Onion mixture. Saute for about 5 minutes.
4. Add the Soy Sauce, Crushed Tomatoes, Crushed Pineapple and 1/2 Tablespoon at a time of the Red Curry Paste to the skillet. Mix until well-blended. Let cook down for about 5-7 minutes.
   
5. Next, add the Lentils and Water. Reduce temperature to low and Simmer for about 20 minutes.
   
6. Lastly, add the Coconut Milk (1/2 Cup at a time) and Cinnamon (add some Pineapple Tidbits at this point, if you’re adding them). Mix well and continue simmering for at least 15 minutes.
   
7. Once the Lentils are tender, serve over cooked Rice or all by itself. Enjoy!
   

1. Preheat oven to 350 degrees.
2. Gather the ingredients.
3. Spray a 9″ x 13″ baking dish with non-stick cooking spray. Set aside.
4. If your chicken breasts are raw, boil them for about 15 minutes in a large pot, reserving the water to be used later for cooking the pasta.
5. Once the chicken breasts are almost done, remove them from the hot water to a cutting board to cool slightly. In addition, remove 1 cup of the water and set aside.
6. Bring the water that was used to cook the chicken to a boil and add the pasta, cooking until al dente.
7. While the pasta is cooking, shred the chicken and place in a large bowl.
8. In the same large bowl, add the Cream of Chicken Soup, 1 1/2 cups of the Shredded Cheddar Cheese, the bell pepper and spices. Mix well with the shredded chicken.
9. Add the cooked spaghetti and the 1 cup of reserved water to the chicken mixture, mixing well.
10. Dump this mixture into the prepared baking dish and spread out evenly. Top with the remaining cheese.
11. Bake uncovered for 40-45 minutes, covering with foil if the cheese starts to brown.
    
12. Top with sliced green onions and serve. Yummy!
    

1. Gather the ingredients.
2. In a large Stock Pot (or Dutch Oven), heat the Olive Oil over medium-low. Add the Garlic and cook for 2-3 minutes or until Garlic starts to turn a light golden brown.
3. Add the spices (Coriander, Cumin and Chile Powder) and cook for 1-2 minutes.
4. Next, add the Chicken Broth and Tomatoes. Increase the temperature to medium-high or high and bring to a simmer, stirring constantly.
5. Once the mixture starts to bubble, decrease the temperature back to medium-low and add the Chicken Breasts. Cook for about 10-12 minutes, stirring often and turning the Chicken Breasts over halfway through to evenly cook.
6. Remove the Chicken Breasts from the pot, placing on a cutting board to be shredded once it’s cool enough to handle.
7. While Chicken is cooling a little, add the Rice, Ground Pepper and Salt (if adding). Continue cooking over medium-low heat while you shred the chicken.
8. Add the shredded Chicken back into the stock pot and continue cooking until the Rice is thoroughly cooked (about 15-20 minutes, depending on the type of Rice you use).
   
9. Serve the soup with the assortment of toppings.
   Yummy!

1. Gather your ingredients.
   
2. In a large skillet, heat the Olive Oil over low to medium heat (our cooktop runs quite hot, so I cook this between Low and Medium heat).
3. Sprinkle both sides of the chicken breasts with salt and pepper and add to the skillet, adjusting the temperature to brown both sides. Cook about 6-8 minutes per side, depending on the thickness of the breasts. Remove the chicken breasts from the skillet, once they’re cooked and set aside (you may place them in a warm oven).
4. Next, add the butter to the skillet, mixing with the leftover chicken juices. Once melted, add the garlic and cook for approximately 1 minute.
5. Add the Chicken Broth to the butter and garlic mixture in the skillet. Cook for 2 minutes to reduce down slightly. Add the Bacon (or the Sundried Tomatoes) and cook for another 1-2 minutes.
6. Add the Half & Half (or Heavy Cream or Skim Milk) to the skillet and continue cooking over Low Heat until mixture starts to bubble, stirring frequently. Add the Basil and Oregano (and salt & pepper to taste, optional).
   
7. Add the Spinach and Parmesan Cheese and simmer until Spinach has wilted and cheese has melted. At this stage, if you want a thicker sauce, add the Cornstarch & Water mixture, mixing well. Continue simmering and stirring often.
   
8. Once the sauce has reached the desired consistency, add the chicken breasts back into the skillet, coating well with the sauce. Add the chili pepper flakes, if using.
   
9. Heat for a few minutes to warm the chicken. Top each breast with the savory garlic sauce and extra Bacon, if desired. Serve over steamed rice and your favorite veggie. Enjoy!