Instructions

Cheddar Chicken: 1. Cut each chicken breast into 3 large chunks. 2. In a small food processor grind up the ritz crackers. 3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. 4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. 5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. 6. Sprinkle the dried parsley over the chicken. 7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. Crash Hot Potatoes: Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Bake in a 450 degree oven for 20-25 minutes until golden brown. Cook corn according to package directions.

Instructions

Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 1 hour up to 24 hours*. When ready to cook, combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating). Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don't disturb the fish much while letting it cook). Serve with lime wedges or peach salsa. Cook rice and broccoli according to package directions.

Instructions

Preheat oven to 425 degrees. Saute onions and green peppers in hot oil, until tender. Open pizza crusts into rectangles on different rimmed cookie sheets. Spread with mayonnaise; top with sauteed vegetables, beef and cheese. Wrap crust around filling, pinching to seal on ends and along seam. Bake 14 to 17 minutes, until golden brown. Double recipe for two Stromboli's if needed. Serve chips, carrots and dressing on the side.

Instructions

Sprinkle shrimp with cajun seasoning, salt and pepper. Saute shrimp in skillet with oil on medium high for 3 minutes. Add garlic and green onions and saute 1 minute. Add heavy whipping cream and cook 2 minutes while stirring. Stir in lemon juice. Serve shrimp over angel hair pasta cooked by package directions. Serve with prepared Caesar salad and bread.