Week 1 -

*Blackened Chicken Caesar Salad
*Pizza bagels
*Honey Lime Chicken Enchiladas
*Baked Rotini

Blackened Chicken Caesar Salad

• Romaine Lettuce
• Chef Paul Prudhomme's Magic Seasoning Blend - Meat Magic (blue label)
• 4 chicken breasts
• 4 TBSP butter
• Caesar dressing (I prefer Brianna's Caesar or Paul Newman's light CREAMY caesar, but truth be told, I always eat the good old fashioned HOMEMADE Ranch (bottled isn't acceptable!)
• Caesar salad croutons
• Fresh shredded parmesan Cheese

Cut up Romaine Lettuce. Preheat oven to 350. Melt butter in a large skillet. Pat chicken breasts dry and sprinkle one side until completely coated with Chef Paul seasoning. Lay chicken breasts seasoning side down in the butter and quickly coat other side with seasoning. Sear each side only for a minute and then place on a baking sheet. Pour remainder of butter over chicken breasts and bake for 30 minutes. Slice chicken and serve on lettuce that is tossed with parmesan cheese and croutons and dressing.

Pizza Bagels

• 6 regular bagel thins
• Mozzarella Cheese
• pepperoni
• spaghetti sauce

Cut bagel thins in half and place open face on a cookie sheet. Spread spaghetti sauce on each bagel side, top with cheese and pepperonis and cook until cheese is melted.

Honey Lime Chicken Enchiladas

• ½ cup honey
• ¼ cup lime juice
• 1 TBSP chili powder
• ½ tsp. garlic powder
• 2 chicken breasts, cooked and shredded
• 2 10-oz cans green enchilada sauce
• 1 cup half and half
• flour tortillas
• shredded Colby jack cheese

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes. (I put it in a Ziploc bag). Mix enchilada sauce with half and half. Spread roughly ¾ cup of the sauce in the bottom of a 9x13 baking dish. Take a flour tortilla and spoon a little bit of the sauce down the center of it then fill the tortilla with marinated chicken and shredded cheese. Roll up and place side-by-side in the baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake at 350 for 30 minutes. (Paul likes olives on top of it.)

Baked Rotini

• 1 lb. rotini (or ziti or penne) pasta cooked to package directions
• 1 onion chopped
• 1 lb. ground beef or Italian sausage
• 1 26 ounce jar favorite spaghetti sauce (I like Emirils Homestyle Marinara)
• 6 ounces sliced provolone cheese
• 1 ½ cups sour cream
• 1 ½ cups shredded mozzarella cheese
• 2 TBSP fresh parmesan

In a large skillet, brown onion and ground beef over medium heat. Drain off fat. Add spaghetti sauce and simmer 15 minutes. In a greased 9x13 baking dish, layer half the rotini, half the sauce, provolone cheese and sour cream. Top with remaining rotini, remaining sauce, mozzarella cheese and parmesan cheese. Bake uncovered at 350 for 30 minutes.