Directions: 
You need to start by prepping 3 roughly 12 inch long sheets of aluminum foil. Set aside. 
Cut the chicken breasts into 1 inch chunks and put into a big bowl. Add the can of sliced potatoes to the bowl. Add the peppers. Add all the seasonings, I measure these with my heart, add to your preferences. Mix everything together. 
Set out the foil and separate the mixture evenly onto one half of each foil strips. Place 1 tbsp of butter on top of each one. 
Fold the foil in half over the mixture and roll the edges to create a sealed pocket. 
Put the pockets onto a baking sheet and put it into the oven and bake at 350 degrees for 20 minutes. 
When done let it sit for a few minutes and then carefully open the pockets. Be very careful, the steam will burn! After another minute you can pour the contents onto a plate! 
*Check out this recipe for images of how to fold the foil pockets 

Directions:
For Instant Pot:
Set Instant Pot to "saute," add butter, garlic, and shrimp. Saute until butter is melted and shrimp is cooked on both sides. Once melted, turn the Instant Pot to "off/keep warm" and remove shrimp, but leave butter and garlic. 
Add the rice and broth. Stir.
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>6 minutes. It will take 2-4 minutes to get up to pressure.
When the rice has finished cooking, the Instant Pot will beep and switch to ”keep warm". Then use a kitchen towel and flip the switch to "venting".
Carefully open the lid and add the parmesan, shrimp, and parsley and stir.
*If you use instant rice, reduce cooking time to 4 minutes in the Instant Pot.
​*I used long-grain Jasmine rice in this recipe. If you prefer brown rice, increase the Instant Pot cooking time to 22 minutes and allow for a 10 minute natural release. I would also recommend increasing the broth by 1/4 cup.
For Stove Top:
If you need to make this on the stovetop, combine all ingredients except Parmesan and shrimp in a saucepan. Bring mixture to a boil, reduce to low and cook for 15 minutes with the lid on.

*The shrimp can be optional if you want to make just the rice as a side dish. 

Directions:
​Start by patting the turkey dry with paper towels. Drizzle it with oil and then generously coat it with the poultry seasoning. 
Slide the turkey breast onto the rotisserie spit and secure. 
I am cooking it in my PowerXL Air Fryer Pro, but any rotisserie will work. 
Cook at 375 F for 1 hour and 40 minutes. Check the internal temperature and continue to cook until it reaches 165 F.

Directions: 
Place thinly sliced peppers and garlic on the bottom of a greased casserole dish. Place chicken breasts on top (so that the peppers will cook underneath the chicken). Generously sprinkle Cajun seasoning all over the chicken breasts.
Top each chicken breast with 2 slices of cream cheese. Then top with shredded cheddar cheese.
Bake the chicken uncovered at 375 F in oven for 20-30 minutes until the chicken is cooked through.
Broil for 2 minutes, if desired.
To serve, scoop the bell peppers from underneath the chicken. Place them evenly around the chicken and on top.

Directions: 
Season the salmon with a little bit of salt and pepper. Set aside onto a baking sheet. 
In a small pot over medium heat, melt butter and saute the garlic. Reduce the heat and mix in the rest of the ingredients. 
Once it is all melted and mixed thoroughly, spread on top of each salmon filet. Bake at 350 degrees F for 15-20 minutes. 

Directions: 
Crack eggs in a bowl and whisk together. Add milk and cinnamon and whisk together. Dip bread into mixture, make sure both sides are coated. Place coated bread into pan over medium heat and cook each side until slightly brown. 
Add whatever toppings you would like! I used maple syrup in the image. 

Melt 4 tbsp butter in large pan over medium heat. Add minced garlic and saute for a minute. Add salmon and cook for roughly 5 minutes perside. Then set salon aside. 
In the same pan with garlic butter drippings, add shrimp and cook until hot and pink. Set shrimp aside.
In the same pan, melt the rest of the butter. Add heavy cream and heat until simmer. Add parmesan and stir until melted. Add the shrimp back in and the parsley and spoon over salon. 

Directions: 
​Dice up raw bacon and throw it in a hot pan until crispy. Set bacon aside and dispose of grease. 
Melt butter and saute garlic and onion in pan over medium high heat. Add sprouts and saute in butter. Add broth and bring to a simmer. Cook for 4 minutes. 
Add cream cheese and stir until melty. Add cheeses and seasonings and stir until well mixed and melted. 
Stir in bacon and serve hot. 

Directions:
Mix oil and seasoning in a big bowl. Add raw pork loin and roll around until evenly coated. Marinate for one hour or up to overnight in the fridge. 
Slide the pork loin onto the rotisserie spit and secure. 
I am cooking it in my PowerXL Air Fryer Pro, but any rotisserie will work. 
Cook at 350 degrees for 20 minutes per pound of meat. Make sure the internal temp is 160 degrees before removing, cook longer if not. Let meat sit for 10 minutes before slicing and serving. 

Directions:
Pour oil in medium pan over medium heat. Add spinach to pan and saute until wilted.  Add in All Purpose Seasoning and mix well.