Ingredients 

• Chicken Tenders 
• Taco Seasoning 
• Ortega Taco Sauce
• Onion
• Peppers
• Tortillas 

 
 
Directions
 

• Cut the tenders down into smaller strips, cut the onion and peppers. Preheat oven to 350 degrees
• Place the chicken into a bowl with the Ortega and the taco seasoning. Marinate for 30 minutes 
• Preheat Sautee pan, after heated place chicken into pan, cook until the chicken is 90% done. 
• Place Tortillas on a baking sheet and place in the oven leave them in for about 5 minutes or until they are hot. 
• Add the peppers and onion to pan and cook till they are soft. 
• By the time the onions and peppers are soften the chicken should be cooked, pull everything and enjoy. 
• There are two ways you can serve this dish, you can serve them like the recipe with tortillas, or you can serve them over a bed of rice. Both are shown in pictures below. 

Ingredients
4 pork loin chopskosher salt
Freshly ground black pepper
1 tbsp. freshly minced rosemary
2 cloves garlic, minced
1/2 c. (1 stick) butter, melted
1 tbsp. extra-virgin olive oil

 
DIRECTIONS

1. Preheat oven to 375°. Season pork chops generously with salt and pepper. 
2. In a small bowl mix together butter, rosemary, and garlic. Set aside. 
3. In an oven safe skillet over medium-high heat, heat olive oil then add pork chops. Sear until golden, 4 minutes, flip and cook 4 minutes more. Brush pork chops generously with garlic butter. 
4. Place skillet in oven and cook until cooked through (145° for medium), 10-12 minutes. Serve with more garlic butter.

https://www.delish.com/cooking/recipe-ideas/a58720/oven-baked-pork-chops-recipe/
I will be going live for this recipe, Monday at 5pm, on my facebook page. There is a video on the delish page, but if you want to see it in real time and I would be going a little slower. Link to my facebook is on the home page of this site. 

Feeds 6-8 people roughly
 
Ingredients 
1 each   Green Pepper (Sliced or Julienned)
1 each   Yellow Onion (Sliced or Julienned) 
 4 cups. Broccoli chopped and dethawed ( I used the frozen bag) 
3 each   Large Eggs 
1.5 pounds  Chicken thighs (medium Diced) 
3 teaspoon Soy sauce (Start with that and then add more if needed to taste) 
3 cups.    Rice 
3 Cups    Water 
To taste   Salt and Pepper 
 
 
 
 

Directions 

• Cut all your vegetables and chicken to have ready to cook. 
• Have a large pan, preferably a sauté pan or wok and pre heat pan
• Place olive oil in preheated pan and place chicken in the same pan. 
  • Season your Chicken with Salt and Pepper 
• While Chicken is cooking Put the water and rice inside of a pot and begin cooking the rice. 
• After the chicken is cooked ½ to ¾ add the zucchini and Green peppers.
• Once those are cooked part of the way, Place onions and broccoli In the pan
• (This does differ a little from the video due to not having big enough pan)
• Once everything is cooked add your rice to your pan 
• Add the Soy Sauce, Salt and Pepper to taste 
• Scrap everything to one side of the pan and crack your three eggs on the other side. 
• Cook the eggs a little then mix in with other ingredients. 
• Continue to cook until eggs look full cook then pull off and serve. 

Salad
1 bunch - Asparagus (cut into little 1 inch peices) 
1 QT - heirloom cherry tomatoes (Cut in half) 
1Qt - uncooked pasta (I would suggest Cavatappi noodles)
Dressing: 
- Grilled Lemon Juice (cut 3 lemons in half and grill untill grill marks accur.) 
- Roughly chop 1 bunch of parsley 
- 3 T of Rice Wine Vinigar
- 1 C of Conola oil (you might not need it all) 
Instructions

- heat a pot of water and salt on the stove until a heavy boil. 
- put pasta in pot and let them cook until al dente. ((of food, typically pasta) cooked so as to be still firm when bitten.)
- Roast the Asparagus and Tomatoes in Olive oil, Salt, and Pepper. In an Oven preheated to 350 degrees. Roast for about 10 minutes then Check for tenderness. 
- Once everything is done place in the fridge to cool off. 
-While cooling make the dressing by placing the vinigar, parsley, grilled lemon juice in a blender and slowly add oil until everything is blended together. 
- Once everything is cool mix together with the dressing, plate, and serve. (Don't forget to taste to make sure the seasoning is good) 
​

Ingredients:

1. 4 cups of Potatoes ( I use Idaho potatoes) 
2. 3/4 cups of onion (optional) 
3. 4 cups of chicken broth (you can use any kind) 
4. 1/2 Tablespoon of salt
5. 1/2 Tablespoon of pepper
6. 4 Tablespoons of butter
7. 1/4 cup of flour
8. 1.5 cups of heavy cream
9. 1/4 cup of sour cream
10. 4 cups of cheese 
11. one packet of bacon (diced)

Directions: 

1. dice up all of the potatoes and if you use onions. 
2. Combine the first 5 ingredients into a crockpot and cover on low for 6 hours or on high for 4 hours. 
3. when your time is up put the butter in a sauce pot and let it melt then add your flour and combine fully. 
4. add your heavy cream, sour cream. let everything come together to form a white cream sauce. it should be a little thick. 
5. pour the liquid into the crock pot add about half of your diced bacon and two cups of cheese. cover and cook on low for about 30 minutes 
6. cook off the rest of the diced bacon
7. when ready to serve portion into bowls and garnish with cheese and diced bacon.