Nick’s Picks: Comfort Food Casserole Ingredients 1 28oz bag O’Brien Hash Brown Potatoes 2 Tbsp Butter Salt and Pepper 1 25oz Bag Frozen Chicken Tenders 2 Cups Frozen Corn 2 10.5 oz cans Mushroom Gravy 2 Cups Shredded Cheddar Cheese Method- Spray a 9×13 pan with cooking spray and place the potatoes in. Top with
Nick’s Picks: Island Chicken Stir-fry Ingredients 1 Package Frozen Teriyaki Chicken (1 Pound 4 oz) 20 oz frozen brown rice 2 Cups frozen Mango 1 Cup Frozen Coconut 2 Cups Frozen Sugar Snap Peas Method- In a large skillet heat the chicken and rice and coconut until simmering. If your chicken didn’t come with sauce,
Nick’s Picks: Easy Cheesy Breakfast Sandwiches Ingredients (per sandwich) 3 Eggs, Scrambled 1 Tbsp Butter 2 Slices of Bread 1 Slice Provolone 1 Slice Swiss Cheese 2 Slices American Cheese Method- In a large skillet, melt the butter over medium heat. Add the eggs and then lay the slices of bread next to each other.
Nick’s Picks: Gluten Free Spinach Quiche Cups Ingredients 12 Eggs 1 Cup Milk or Cream 8oz Fresh Mushrooms 2-3 Garlic Cloves 5 oz Fresh Baby Spinach Salt and Pepper Olive Oil 1 Tsp Thyme Method- Slice the mushrooms about 1/4 inch thick and mince the garlic. In a large skillet, heat a little olive oil
Nick’s Picks: Peanut Butter Stuffed French Toast Ingredients Toast- 1 Loaf unsliced bread 8 oz Cream Cheese Softened 1 Cup Peanut Butter 1 Cup Powdered Sugar 2 Tbsp Vanilla 4 Eggs 1 Pint Heavy Cream 1 Tbsp Cinnamon Butter Cinnamon Sugar- 1/4 Cup Sugar 2 Tbsp Cinnamon Method- Slice the bread about 1″ thick. Insert
Nick’s Picks: Buffalo Chicken Stuffed Peppers Ingredients 1 to 1 1/2 pounds fresh chicken tenders Salt and Pepper 1 Pound finely chopped or riced cauliflower Olive Oil 1/2 Tsp Cayenne Pepper 8oz Softened Cream Cheese 2 Cups Shredded Pepper Jack 1 Bunch Chopped Scallions 1/4 Cup Hot Sauce 8 Peppers, tops removed and seeded Method-