Salad-In-A-Jar:

This is more of a technique vs a real recipe, but it really helps keep your lettuce fresh longer.

1 Head (or bag) of lettuce
12 oz. to 16 oz. mason jars (depending on how large you like your salad, or if you like to share!)
Paper towels or paper napkins
Salad toppings of your choice

1. Wash jars and set them out to dry
2. Wash and chop head of lettuce
3. Stuff jars with lettuce (the fuller, the better)
4. Dampen a paper towel and fold it up small enough to fit into the mouth of the jar.
5. Lay paper towel over the top of lettuce and secure lid.
6. Turn upside down and store in the fridge for up to a month!!
7. When you're ready to eat, throw out the paper towel and prep as you like!

Notes:

• If you have enough space in your jars you can top your salad while still in the jar and have an easy lunch to-go, or great solution to salad at parties!

Bird's Nest Breakfast Cups:

1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

1. Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
2. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
3. Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
4. Once they're finished, take them out and lower the temp of the oven to 350 degrees.
5. Crack an egg into each of the cups
6. Top with bacon and a sprinkle of extra cheese
7. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
8. Slide a knife along the edges to remove from pan when cooled.

Notes:

• I like to break the yolks in my eggs a bit once I put them into the hash brown cups
• When I cheat on these, I use the Oscar Meyer Bacon pieces found in the "salad dressing" section of the grocery store. They're the closest thing to fresh bacon I can find, and all-natural. :)
• You can also experiment with ham, sausage, and veggies to make them your own!

Pepperoni Pizza Puffs

Ingredients

Tip: You can freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350 degrees oven for 8 to 10 minutes.

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 4 ounces cheese, shredded (about 1 cup)
• 4 ounces pepperoni, cut into small cubes (about 1 cup)
• 1/2 cup store-bought pizza sauce
• 2 tablespoons finely chopped fresh basil
• 1 red bell pepper, sliced

Directions

1. Preheat the oven to 375 degrees . Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs and red pepper slices with the pizza sauce for dipping.

Garlic Chicken

This chicken turns out really moist and yummy!

Prep:  20 minutes, Serves at least 6

6 chicken breasts
1 cup sour cream
2 Tbsp lemon juice
1/2 tsp salt
1 tsp season salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp garlic salt
1/2 cup butter (melted)
1 1/2 cups bread crumbs
1 1/2 garlic cloves, minced

Combine sour cream, lemon juice, salt, season salt, paprika, garlic salt and garlic powder.  In a separate bowl combine butter, bread crumbs, and garlic cloves (or already seasoned bread crumbs).

Roll chicken breast in sour cream mixture until completely covered.  Place one side of chicken breast into the bread mixture.  With breaded side down place into a 13x9 baking pain.  Continue with all chicken breasts.  After all chicken is in the pan, sprinkle remaining breading on top.  Cover with aluminum foil and bake for 1 hour at 325 degrees.  Remove foil and bake an additional 15-20 minutes.

Our favorite Turkey/Chicken pot pie from allrecipes

 2 cups frozen peas and carrots
2 cups frozen green beans

1 cup sliced celery

2/3 cup butter

2/3 cup chopped onion

2/3 cup all-purpose flour

1 teaspoon salt

1 teaspoon ground black pepper

1/2 teaspoon celery seed

1/2 teaspoon onion powder

1/2 teaspoon Italian seasoning

1 3/4 cups chicken broth

1 1/3 cups milk

4 cups cubed cooked chicken (or turkey)

4 (9 inch) unbaked pie crusts (or your own recipe)

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
4. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
5. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.               

***We often will change up the veggies, just make sure the total amount of veggies equals about 5 cups, and you will still have enough of the gravy.

Nutritional Information

Amount Per Serving Calories: 539 | Total Fat: 33.2g | Cholesterol: 65mgPowered by ESHA Nutrient Database