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.
In a large skillet, on medium high heat, add the olive oil. When the oil is hot, add the chicken, do not crowd the pan and cook until no longer pink and the chicken has started to brown. Remove the chicken from the pan and place on a plate. Wipe the skillet clean with a paper towel. In the same pan add the half and half, garlic, bouillon, Italian seasoning, and grated parmesan cheese.
Preheat oven to 400 degrees. Prepare a 13x9 baking pan with cooking spray. In a large bowl add all ingredients excluding the topping and mix until just combined. Form the meatloaf into roughly an 8 inch by 4 inch loaf.
Toast, bacon, cheese and eggs all in one tasty dish.
In a bowl, combine the cooked rice, vinegar, sugar and salt. Let cool to room temperature.
Chop chicken and combine with the teriyaki sauce. Allow to marinate for at least an hour before using.
In a bowl, combine the turkey, half the pesto, Parmesan cheese, garlic and salt. Shape into 4 patties. Brush ciabatta rolls with olive oil; set aside.
Grill patties for 10-13 minutes or until cooked through, flipping halfway. Top each patty with Mozzarella slices. Cover grill and cook until cheese melts. Add bread to grill to toast.
In a large skillet, cook the chicken with the onion, garlic and cumin. Add the remaining ingredients and let simmer for 20 minutes.
Serve over cooked brown rice and top with Parmesan cheese.
Heat noodles in microwave according to package instructions. Set aside.
In a medium skillet, coat with non-stick cooking spray and cook chicken over medium-high heat until cooked through or reaches 165 degrees.
Add ginger, garlic and water and stir. Add frozen vegetables and baby corn and cook to desired tenderness, adding more water, if needed.
Place one tortilla in the bottom of your quesadilla maker or frying pan. Add cheese then add remaining ingredients to the fullness you desire. Do not add too much barbeque sauce, as you do not want your quesadilla soupy. Add more cheese then place tortilla on top. Close quesadilla maker until cooked. If cooking on stove top cook 1-2 minutes, flip than cook an additional 1-2 minutes.
Preheat oven to 350° degrees.
