Servings: 10
Prep Time: 30 minutes
Cook Time: 55 minutes

Ingredients

• 1 1/2 pounds ground beef or ground turkey
• 1 large onion, finely diced
• 1 green bell pepper, finely diced
• 3 garlic cloves, minced
• 1 cup red sals
• 3/4 cup salsa verde
• 1 taco seasoning packet
• 1/3 cup chicken stock
• 1 cup sour cream
• 10 3/4 ounces cream of mushroom soup
• 3 cups Mexican cheese, shredded and divided
• 14 ounces nacho cheese tortilla chips, crushed into slightly smaller pieces
• Garnish with tomato, lettuce, cilantro, diced tomatoes, diced olives and sour cream

Instructions

1. Preheat oven to 350°F. Grease 9” x 13” casserole dish with non-stick cooking spray.
2. Add ground beef (or turkey), onion, bell pepper and garlic in a large skillet until meat is fully cooked. Drain fat from the skillet.
   
3. Add both salsas, taco seasoning and chicken stock. Allow the mix to cook for about 4 - 5 minutes or until the liquid evaporates and thickens. Remove from heat.
4. In a large bowl, combine meat mixture, sour cream, black beans, cream of mushroom and half of the cheese.
5. Add 2 cups of tortilla chips to the greased casserole dish then top with half of the meat mixture. Repeat process for a second layer then add another 2 cups of tortilla chips. Top with 3/4 cup of cheese.
6. Cover with non-stick foil, bake for 30 minutes and remove the foil. Sprinkle the remaining cheese on top and bake uncovered until cheese is melted.
7. Allow to cool for 10 minutes then garnish and serve.

• 1/2 cup pomegranate juice
• 1/4 cup honey
• 3 tablespoons light brown sugar
• 2 pounds chicken wings, disjointed
• Salt and pepper to taste
• 1 teaspoon garlic powder
• teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• Optional: Pomegranate seeds, green onions, and herbs for garnish

Instructions

1. Preheat oven to 425°F.
2. Whisk together pomegranate juice, honey, and brown sugar in a saucepan over medium heat. Allow mixture to reduce to 1/2 or until thickened.
3. Line a baking sheet with parchment paper and evenly season both sides of wings with salt and pepper. Whisk together garlic powder, onion powder and cayenne pepper. Sprinkle mixture on wings.
4. Bake 16 - 20 minutes or until clear juices run out of the wings. Baste or dip each wing in the pomegranate sauce and bake until sticky and golden brown for another 6 - 10 minutes (watch them carefully). If there is enough sauce left, you can always double baste for extra flavor.
5. Garnish with pomegranate seeds, green onions, and herbs if desired and serve.

• White bread slices
• Butter, room temperature
• Lots of mozzarella cheese slices
• Pepperoni slices
• Basil, optional
• Parmesan cheese
• Pizza sauce for serving and dipping

Instructions

1. Set oven to broil.
2. Grab two slices of bread. Spread butter on one side of each slice.
3. Flip over buttered slices. Top one slice with a handful of cheese and top with the other slice, butter side up.
4. Heat up a griddle or frying pan. Cook your grilled cheese on both sides until golden brown and the cheese is melting.
5. Add another slice of mozzarella cheese on top of the sandwich. Add pepperoni and basil and bake in the oven until the cheese is melting. Sprinkle with parmesan cheese and serve with additional pizza sauce!

• 1/2 cup all-purpose flour
• 1/4 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon lemon zest, separated
• Kosher salt and ground black pepper
• 4 bone-in skin-on chicken thighs
• 3 tablespoons extra virgin olive oil
• 10.2 ounces cream of chicken soup
• 1 cup chicken stock
• 1 tablespoon Campbell’s Flavor Up Garlic & Herb Cooking Concentrate
• 3/4 cup long grain white rice
• 2 cloves of garlic, grated or minced
• 16 ounces O Organics Green Peas
• 1 lemon, sliced into rounds
• thinly sliced basil for garnish, optional

 

1. Preheat oven to 375°F. Grease an 8” x 11” baking dish (or one of similar size).
2. In a large shallow bowl, combine flour with the parmesan cheese, garlic powder, onion powder and half of the lemon zest. Season generously with salt and pepper and mix thoroughly with a fork. Dredge each piece of chicken on all sides with flour mixture. Set aside.
3. In a large skillet over medium-high heat, heat olive oil until shimmering but not smoking. Add chicken skin side down, and sear until golden, around 6 minutes. Flip and cook until the opposite sides are golden, around 6 minutes more. Remove from the pan and set aside.
4. Stir together cream of chicken soup, stock, Campbell’s Flavor Up Garlic & Herb Cooking Concentrate, rice, garlic, peas and remaining lemon zest in your prepared baking dish. Place chicken on rice mixture and layer lemon slices over top of each piece. Cover baking dish.
5. Bake for 40 - 60 minutes or until chicken is done and rice is tender. To develop a deeper color, uncover dish the last 5 - 10 minutes of baking. Sprinkle on sliced basil. Let stand 10 minutes. Stir rice and season to taste before serving.

For the Buttermilk Marinade

• 1 cup plain oat milk
• 2 tablespoons apple cider vinegar
• 1/2 cup buffalo sauce
• 2 packages Birds Eye Quick Roasters Cauliflower & Broccoli

For the Flour Mixture

• 3 tablespoons cornstarch
• 3 cups all-purpose flour
• 1 tablespoon organic brown sugar
• 2 teaspoon cayenne pepper
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon sea salt

For Dredge Batter and Frying

• 1 cup plain oat milk
• 3/4 cup all-purpose flour
• enough oil for frying, about 1/2 - 1 inch in desired pan

For Buffalo Sauce

• 1/2 cup buffalo sauce
• 2 tablespoons melted butter

1. In a large bowl, combine ingredients for buttermilk marinade.
   Transfer cauliflower and broccoli to the marinade and let sit for 20 minutes. Stir to cover all pieces.
2. While the cauliflower is marinating, combine flour mixture ingredients in a separate large bowl.
3. Also combine buffalo sauce and melted butter in a separate small bowl to make buffalo sauce mixture. Set aside.
4. Begin heating oil in a large frying pan over medium heat
5. Once the cauliflower and broccoli are done marinating, transfer florets to a separate medium sized bowl, reserving leftover liquid
6. In the same bowl that now has the leftover marinade liquid, add in 1 cup oat milk and 3/4 cup all-purpose flour. Whisk until smooth.
7. Use tongs or your hands to dip cauliflower and broccoli pieces into the liquid batter, then into the flour mixture, back into liquid batter, and into flour mixture again, then into hot oil in the frying pan.
8. Repeat this process for each piece going into the hot oil, being careful not to overcrowd. Rotate pieces as necessary, browning on each side. Once the fried pieces feel hardened after touching with tongs, it's okay to flip.
9. Transfer fried florets from the pan to a plate lined with paper towels to absorb excess oil.
10. Let cool for about 5 minutes. Drizzle or toss the florets you plan to eat with Buffalo Sauce mixture to taste. Serve

For the Dumplings

• 2 cans refrigerated crescent roll dough
• 2 large pears peeled, cored and in 8 slices
• 1 cup butter unsalted and melted
• 2 tablespoons apple juice
• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar
• 1 tablespoon vanilla extract
  
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• pinch of salt
• 12 ounces AHA Blueberry Pomegranate Sparkling Water

For the Fro Yo

• 3/4 cup Strawberry Dannon Two Good Greek Low Fat Yogurt
• 2 cups frozen strawberries
• 4 tablespoons honey

1. Preheat oven to 350°F and thoroughly grease 9”x13” baking dish.
2. Unwrap crescent roll dough and separate into set triangles.
3. Place a pear slice in the center of each triangle, then roll up the croissant around it. Place each apple dumpling into the baking dish.
4. In a bowl, whisk together butter, apple juice, both sugars, vanilla, cinnamon, nutmeg and pinch of salt until combined, then pour over the dumplings.
5. Pour soda around the rolls, then bake 40 - 45 minutes or until they turn perfectly golden brown.
6. Serve warm with ice cream if desired.

For the Fro Yo

1. Add frozen strawberries, yogurt and honey to a food processor and pulse on high speed until smooth. Freeze then serve with dumplings.

• 2 pounds ground beef or ground turkey
• 1/2 cup pepperoni, chopped
• 3 tablespoons fresh parsley, chopped
• 2 garlic cloves, minced
• 2 large eggs
• 3/4 cup Italian breadcrumbs
• 1/3 cup milk
• 1/2 tablespoon seasoned salt
• 2 1/2 teaspoons Italian seasoning
• 1/4 teaspoon black pepper
• 2 cups shredded mozzarella cheese
• 32 ounces Classico Pasta Sauce, Tomato and Basil
• Fresh parsley, chopped for garnish

1. Preheat oven to 375°F. Line 9” x 5” loaf pan with parchment paper so that some hangs off the sides for easy removal.
2. Combine ingredients (except the sauce and shredded mozzarella) in a mixing bowl.
3. Form meat mixture into the shape of the loaf pan and place in the pan.
4. Make a horizontal well down the center of the meatloaf with your hand, wide enough to add the shredded cheese. Place cheese in middle of the meatloaf and seal the opening with meat mixture so that no cheese is exposed.
5. Place in oven and bake for 50 minutes.

For the Sauce

1. While the meatloaf is baking, add sauce to a medium saucepan or pot over medium heat and cook until it begins to bubble.
2. Turn down heat to low and occasionally stir while the meatloaf is baking.
3. Once meatloaf is completely baked, remove meatloaf from the from the oven and allow to rest for 10 minutes. Remove from the pan and place on a serving platter (slide the parchment paper away) then, ladle sauce over the top. Garnish with parsley.
4. Slice for servings.

• 1 pound salmon
• 1 tablespoon olive oil
• 1 teaspoon lime zest
• 1 1/2 tablespoons brown sugar
• 3/4 teaspoon chipotle chili powder
• 3/4 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Mango Avocado Salad
• 1 mango, diced
• 1 avocado, diced
• 1 red bell pepper, diced
• 2 tablespoons red onion, finely diced
• 1/2 jalapeno, seeded and diced
• 1 tablespoon cilantro, chopped
• 1/2 lime juiced
• 8 flour tortillas, toasted
• shredded red cabbage
• Tostitos^® ToppersTM Avocado Lime Flavored Sauce

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a small bowl combine the lime zest, brown sugar, chipotle chili powder, cumin, garlic powder, paprika, salt and pepper.
3. Brush the salmon with olive oil, then sprinkle with the spice mixture, rubbing it in to coat the salmon.
4. Add the salmon to the baking sheet and bake for 15 to 20 minutes.
5. Make the Mango Avocado Salad
6. In a medium bowl, combine the diced mango, avocado, red bell pepper, red onion, jalapeño, cilantro and lime juice. Stir until incorporated. Set aside.
7. Char or toast the flour tortillas over open gas flame or in a small skillet until heated through, about 1 minute on each side.
8. Flake the cooked salmon, leaving the skin on the parchment paper and transfer the flaked salmon to the warmed tortillas.
9. Top with the mango avocado salad, chopped red cabbage and the Tostitos Toppers^TM Avocado Lime Sauce.

To Serve:

Garnish with extra chopped cilantro and slices of lime if desired. Serve with a side of cilantro lime rice and black beans.