In a large skillet heated to medium high heat, add 2 Tablespoons of butter. Season both sides of the chicken breasts generously with Spiceology® Blackened Cajun Spice Blend. Place the chicken in the skillet and sauté for 5 minutes. Flip the chicken, and continue cooking for another 4-5 minutes or until internal temperature reaches 165°. Remove chicken from the skillet.
In a large skillet add the sausage and cook until it is no longer pink, breaking it up as it cooks into crumbles. Add the shallot and garlic and continue cooking for 2-3 minutes.
In a large bowl add the sausage mixture and both jars of pasta sauce. In another large bowl add 3 cups of mozzarella cheese, ricotta cheese and parmesan cheese, mixing to combine.
Combine sauce ingredients in a medium bowl, whisking to combine and set aside.
In an extra large skillet or wok, on medium high heat, add the oil. Add the carrots, sprouts and then the slaw; cooking until it starting to breakdown, about 4-6 minutes. Add the bbq pork and sauce, reserving some sauce to top each bowl.
Preheat oven to 350 degrees.
Place chicken breasts in a lightly greased casserole dish.
In a small bowl, mix mayonnaise, milk, fiesta nacho cheese soup and shredded cheese together.
Distribute broccoli over chicken breasts and top with cheese mixture.
Combine corn flakes and melted butter in a bowl. Top casserole with corn flake mixture.
Preheat oven to 350 degrees.
In a large bowl add the spinach, sour cream, vegetable recipe mix, water chestnuts and shredded cheese; mixing until combined. Prepare a small casserole dish with cooking spray and add the spinach mixture.
Heat a large skillet to medium high heat. Add 2 tablespoons of butter to the skillet and add 1 pound of shrimp. Cook for 3 minutes, flip shrimp and continue cooking for around 3 minutes or until shrimp flesh is pearly and opaque. Add cooked shrimp to a bowl. Wipe skillet clean and repeat the steps.
In a slow cooker, add the roast and all of the juices from the bag. Add the carrots and onions over the roast then pour the french onion soup and cream of mushroom soup over everything. Cover and cook on low for 4 hours or on high for 2 hours, or until vegetables have softened and roast is shredding.
In a large skillet add butter and sauté onions until soft and they have started to brown. In a crock pot, add the onions, Rotel®, green chiles, Ranch Style® Beans, cream of mushroom and cream of chicken soup, chicken broth and chicken taco packet; stirring to combine. Add the chicken breast, cover and cook for 3 hours on high.
In a large skillet on medium high heat add the butter, onion, and peppers; sauté until the onions and peppers have softened as well as started to brown. Remove from the skillet and set aside. In the same skillet add the mushrooms and sauté until they also have softened and developed color and add to the cooked onions and green pepper.
Preheat oven to 350 degrees.
Prepare pasta according to package instructions. Drain and set aside.
Spray a large deep casserole dish with non stick cooking spray.
