Ingredients

Nonstick cooking spray or butter, for the baking dish

4 boneless, skinless chicken breasts 

Kosher salt and freshly ground black pepper 

1 medium head broccoli, cut into small florets

2 cups cooked white rice, seasoned with salt 

One 10-ounce can condensed cream of chicken soup 

1 cup sour cream 

1/2 cup mayonnaise 

1 tablespoon lemon juice 

10 ounces Cheddar, grated (about 2 1/2 cups)

Directions

1. Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
2. Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
3. Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
4. Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

INGREDIENTS

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 1/4 cup honey*
• 1 bottle (12 ounces) beer
• 1/4 cup butter, melted

INSTRUCTIONS

1. Preheat oven. Heat oven to 350°F.
2. Make the batter. In a large mixing bowl, stir together the flour, baking powder and salt until combined.  Slowly pour the beer and honey into the flour mixture, and stir until combined.
3. Add the butter.  Pour half of the melted butter into the bottom of a 9×5-inch bread pan, and brush it around to grease the inside of the pan.  Add the batter and spread it out in an even layer.  Then brush the remaining melted butter evenly on top of the batter.
4. Bake. Bake for 40 to 50 minutes, until a toothpick or knife inserted in the middle comes out clean.  Remove and transfer the pan to a wire baking rack and let the bread cool for at least 10 minutes.
5. Serve. Slice with a bread knife, serve warm and enjoy!

yield: 6 prep :25 MIN cook :8 HRS total :8 HOURS25 MINUTES

INGREDIENTS

• 1.5 pound Flank Steak
• 20 oz Mojo Marinade (I prefer the Badia brand)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 jalapeños, seeds removed and minced
• 3 large cloves garlic, minced
• 1 20 oz can tomato sauce
• 1 teaspoon salt

INSTRUCTIONS

1. Place flank steak in slow cooker and cover flank steak with Mojo marinade and cook on low for 8 hours.
2. When ready to serve, heat a large skillet over medium-high heat and add olive oil, onion and jalapeños. Allow to saute until the onion is translucent, about 7 minutes.
3. While onion mixture is cooking, remove flank steak from crock pot and shred (toss any leftover marinade).
4. Once the onion mixture is ready, add garlic and saute for 30 seocnds.
5. Then add the shredded flank steak, tomato sauce, and salt and incorporate all the ingredients together. (I do this with two forks and just do the same motions I use to shred the flank steak).
6. Allow to cook for 5 more minutes and then serve!

Amount Per Serving: CALORIES: 361