Taco Salad in a Jar

INGREDIENTS:

• Salsa - homemade (recipe here) or store bought
• Lettuce - cleaned and cut
• Tomatoes - cleaned and quartered
• Black Beans - drained and rinsed
• Corn Salsa - homemade (recipe here) or store bought
• Taco Meat - Slow Cooker recipe here
• Cheese - your favorite shredded
• Tortilla Strips or Corn Chips
• Mason Jar - any size will work, I found that wide mouth jars work best

INSTRUCTIONS:

1. Cook taco meat
2. Cut lettuce and tomatoes
3. Drain beans
4. ......
5. .......

You can find complete recipes click here!!!

Sausage, Egg and Biscuit Breakfast Casserole - Food Fun Friday

INGREDIENTS:

• 16 oz container of biscuits
• 6 eggs
• 1/2 cup milk
• 1 1/2 cups of shredded cheddar/jack mix
• 2 cups cut up breakfast sausage
• Salt and pepper to taste

INSTRUCTIONS:

1. Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.
2. Open up a package of biscuits and cut each into 6 pieces.
3. Spread cut biscuits in the bottom of the greased casserole dish.
4. Cook breakfast sausage according to package directions. Cut into bite sized pieces and spread over top of biscuits.
5. ...........
6. ..........

You can find complete recipes click here!!!

CHEESY GARLIC PARMESAN SPINACH SPAGHETTI SQUASH

INGREDIENTS:

• 1 medium spaghetti squash (approx. 2-3lbs)
• 2.5 TBSP minced garlic
• 1 tsp avocado oil or olive oil
• 5 oz fresh spinach chopped
• 1/2 cup heavy cream
• 1 TBSP cream cheese (optional but delicious!)
• 1/2 cup freshly grated parmesan cheese plus extra for topping
• salt and pepper to taste
• grated or sliced mozzarella for topping to taste

INSTRUCTIONS:

1. Pre-heat oven to 400 degrees F.
2. Slice your spaghetti squash in half lengthwise and scoop out the seeds.
3. For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
4. Next grab a lipped baking sheet or a rimmed baking dish.
5. Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet cut side down. Roast for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
6. ..........
7. ..........

You can find complete recipes click here!!!

Classic Beef Stew

Here's a good classic stew with rich beef gravy that lets all of the flavors come through. This is the perfect hearty dish for a blustery winter day.

INGREDIENTS:

• 2 lbs Stew Beef – cut into 1” cubes
• 2 tsp Olive Oil
• 2 Cups Water
• 1 Tbs Worcestershire Sauce
• 1 tsp garlic powder (or one fresh clove garlic minced)
• 2 Bay leaves
• 1 medium onion – chopped
• 1 tsp salt
• 1 tsp raw sugar
• ½ tsp ground black pepper
• ½ tsp smoked paprika
• ½ tsp tumeric
• ½ tsp onion powder
• ⅛ tsp ground cloves
• 4 large carrots – quartered and cut into small pie shaped pieces
• 3 celery stalks – halved and cut into small pieces
• 2 Tbs corn starch
• ¼ cup water
• 1 packet of Hidden Valley Ranch dressing mix

INSTRUCTION:

1. Brown meat in the olive oil in a skillet on the stove top over medium high heat (2-3 minutes). Place into crock pot
2. Add the 2 cups of water water and all ingredients to the crock pot. Cook in crock pot on low for 8 hours or on high for 4 hours.
3. ............
4. ............

You can find complete recipes click here!!!

Healthy Baked Chicken Nuggets Recipe

INGREDIENTS:

1. 1 pound boneless skinless chicken breast, 450g
2. 1 cup flour, 120g
3. 2 teaspoons ground paprika
4. 2 teaspoons salt
5. 1/2 teaspoon ground black pepper
6. 2 large eggs
7. 1 cup bread crumbs, 90g
8. Oil spray

INSTRUCTIONS:

1. Preheat the oven to 400°F (200°C). Lightly spray a baking tray with oil.
2. Pat your chicken dry and cut into chunks or strips.
3. Prepare three shallow dishes such as soup plates on your kitchen counter. To the first dish add the flour, paprika, salt and pepper and mix until combined. To the second dish add the egg and beat well. To the third dish add the breadcrumbs.
4. ..........
5. ..........

You can find complete recipes click here!

Perfect Soft Chocolate Chip Cookies

INGREDIENTS:

• 3/4 cup unsalted butter (12 tablespoons), melted and slightly cooled
• 1 cup brown sugar
• 1/2 cup sugar
• 1 egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon espresso powder, optional (It just slightly enhances the chocolate flavor but is by no means necessary)
• 2 cups + 2 tablespoons all-purpose flour
• 2 cups semisweet chocolate chips, divided

INSTRUCTIONS:

1. In a large bowl, stir the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed.
2. Add baking soda, salt, optional espresso powder, and flour and mix until a dough is almost formed. Mix in 1 1/2 cups chocolate chips until the dough is just combined.
3. If desired, cover the dough and refrigerate for up to 24 hours, until you're ready to bake them.
4. ..........
5. ..........

You can find complete recipes click here!!

Honey Cream Cheese Biscuits

INGREDIENTS:

• 2 and 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 4 ounces cream cheese, cut into 1/2-inch pieces, cold
• 1/4 cup unsalted butter, cut into pieces, cold
• 1 cup buttermilk

Honey butter:

• 1 cup unsalted butter
• 1/3 cup honey

INSTRUCTIONS:

1. Preheat the oven to 450ºF. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir with a whisk. Using a pastry blender cut the butter and cream cheese into the flour until the mixture resembles coarse crumbs. Stir the buttermilk into the flour until combined. (The dough might appear to be slightly dry.)
3. Turn the dough out onto a lightly floured surface and knead just until the dough comes together. (Handle the dough as little as possible.)
4. .....
5. .....

You can find complete recipes click here!!

BEEF AND CABBAGE STIR FRY

INGREDIENTS

STIR FRY SAUCE:

• 2 Tbsp soy sauce
• 1 Tbsp toasted sesame oil
• 1 Tbsp sriracha*
• 1/2 Tbsp brown sugar 

STIR FRY:

• 1/2 head green cabbage
• 2 carrots
• 3 green onions 
• 1/2 Tbsp neutral cooking oil 
• 1/2 lb. lean ground beef
• 2 cloves garlic 
• 1 Tbsp fresh grated ginger 
• Pinch of salt and pepper 

GARNISHES (OPTIONAL):

• 1 Tbsp sesame seeds 
• 1 Tbsp sriracha

INSTRUCTIONS:

1. Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
2. Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
3. ..........
4. ..........

You can find complete recipes click here

Garlic Butter Salmon in Foil

INGREDIENTS:

•  1 ¼ pound salmon
•  2 tablespoons lemon juice
•  2 cloves garlic — minced
•  3 tablespoons melted butter or melted Ghee
•  1/2 teaspoon salt
•  ¼ teaspoon black pepper
•  ¼ teaspoon oregano
•  ¼  crushed red pepper
•  1 tablespoon chopped parsley — for garnishing

DIRECTITONS:

1. Preheat oven to 375 degrees F. Line a baking sheet with foil. The piece of foil should be big enough to fold over and seal the fish.
2. In a small bowl, add lemon juice, garlic, and melted butter or melted ghee. Whisk everything together.
3. Place salmon on prepared baking sheet.
4. Pour the butter mixture over the salmon.
5. ...........
6. ............

You can find complete recipes click here!

BROCCOLI SALAD

INGREDIENTS:

broccoli salad:

• 1 large head of broccoli (approx 5 cups of florets)
• 8 slices bacon
• 1/3 cup red onion, diced
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds
• 1/4 cup goat cheese, crumbled

broccoli salad dressing:

• 1/2 cup mayonnaise
• 1/4 cup plain yogurt

DIRECTIONS:

1. Preheat the oven to 400 degrees fahrenheit. Add the bacon slices to a parchment lined baking tray and cook for 15 minutes or until crispy. Remove the bacon from the oven and transfer to a paper towel to dry and cool.
2. While the bacon is cooking, slice off all the broccoli florets and make sure they’re in bite-sized pieces. Add them to a large mixing bowl along with the red onion, dried cranberries, sunflower seeds and goat cheese.
3. ............
4. .............

You can find complete recipes click here!

Avocado Greek Salad & Greek Salad Dressing

INGREDIENTS:

For The Dressing:

• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon minced garlic (or 1 large garlic cloves, minced)
• 2 teaspoons dried oregano (plus extra to serve)
• 1/4 teaspoon salt

For The Salad:

• 1 large cucumber , halved lengthways and sliced
• 4 vine ripened tomatoes , cut into wedges
• 1 green pepper (capsicum), deseeded and sliced
• ½ red onion , sliced thinly
• 7 oz | 200 g good quality creamy feta cheese , cubed
• ½ cup (3 oz | 80 g) pitted Kalamata olives
• 1 large avocado , diced

DIRECTIONS:

1. Whisk together dressing ingredients in jug or jar.
2. Mix together all of the...........
3. .............

You can find complete recipes click here!

Keto Beef Taquitos with Cheese Taco Shells

INGREDIENTS:

For shells:

• 3/4 cup cheddar cheese shredded
• 3/4 cup mozzarella cheese shredded

For filling:

• 1/2 lb Ground beef
• 1 tbsp shallot minced
• 1/3 cup low carb salsa
• 1/2 tsp chili flakes
• 1/4 tsp garlic powder
• 1 tbsp coconut oil
• salt and pepper to taste
• 1/4 cup sour cream for serving
• beef taquitos

DIRECTIONS:

1. Heat coconut oil in a frying pan, add shallot and fry for 2 minutes, add minced beef, cook for 3-4 minutes, stir in salsa, chili flakes, garlic powder, salt and pepper. Cook on low for 10-12 minutes.
2. Preheat the oven to 400 F. Line a baking tray with parchment paper. Mix cheddar cheese and mozzarella in a bowl and divide this mixture into 4 parts............
3. ............

You can find complete recipes click here!

HEALTHY BEEF AND BROCCOLI

INGREDIENTS:

• 3/4lb. lean steak (such as top sirloin, or loin tip) thinly sliced
• 2 Tbsp arrowroot or cornstarch*
• 1lb. broccolini (or broccoli), cut into 2″ sections
• 1/2 cup low sodium gluten free tamari, coconut aminos, or soy sauce*
• 3 cloves garlic, minced
• 1 1/2 tsp fresh ginger, minced
• 1/2 tsp black pepper, plus more to taste
• 1/4-1/2 cup water, as desired
• olive oil or coconut oil, for cooking

INSTRUCTIONS:

1. In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
2. Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak (not touching each other) to the pan. Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.
3. When all the steak is cooked, add broccoli to the pan (again, if the pan is a bit dry, add a bit more oil). Cook 4-5 minutes, or until crisp-tender (cook longer if you like your broccoli softer)
4. .............
5. .............

You can find complete recipes click here!

Creamy Herb Chicken

INGREDIENTS:

• For The Chicken:
• 4 chicken breasts (pounded 1/2-inch thin)
• 2 teaspoons each of onion powder and garlic powder
• 1 teaspoon fresh chopped parsley
• 1/2 teaspoon each of dried thyme and dried rosemary*
• salt and pepper , to season
• For The Sauce:
• 4 cloves garlic , minced (or 1 tablespoon minced garlic)
• 1 teaspoon fresh chopped parsley
• 1/2 teaspoon each of dried thyme and dried rosemary
• 1 cup milk (or half and half)*
• Salt and freshly ground black pepper , to taste
• 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

DIRECTIONS:

1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
4. ..............
5. ..............

You can find complete recipes click here!

Chicken Broccoli and Sweet Potato Sheet Pan Dinner

INGREDIENT:

• 20 oz sweet potatoes peeled and diced into 3/4-inch cubes (2 medium, about 3 cups)
• 4 Tbsp olive oil, divided
• 1 1/2 lbs boneless skinless chicken breasts, diced into pieces (about 1 1/4-inches, keep them close to the same size so they all cook even)
• 4 cups small broccoli florets
• 1/2 of a medium red onion, diced into chunks
• 3 cloves garlic, minced
• 3/4 tsp of each dried thyme, sage, parsley and rosemary
• 1/8 tsp nutmeg
• Salt and freshly ground black pepper
• 1/2 cup pecans, whole or roughly chopped
• 1/3 cup dried cranberries

DIRECTION:

1. Preheat oven to 400 degrees. Place sweet potatoes in a mound on a rimmed 18 by 13-inch baking sheet, pour 1 Tbsp over top and toss to evenly coat. 
2. Spread into an even layer and roast in preheated oven for 15 minutes (meanwhile chop and prep remaining ingredients).
3. ............
4. ............

You can find complete recipes click here!

SOFT AND CHEWY GINGER MOLASSES COOKIES

INGREDIENTS:

•  4 cups (20 ounces) all-purpose flour
•  2 teaspoons baking soda
•  1 teaspoon salt
•  2 teaspoons ground cinnamon
•  1 teaspoon ground cloves
•  1 teaspoon ground ginger
•  1 1/2 cups (12 ounces, 3 sticks) butter, softened
•  1 1/2 cups (11.25 ounces) granulated sugar
•  2 large eggs
•  1/2 cup molasses
•  Sugar for rolling

SOFT AND CHEWY GINGER MOLASSES COOKIES

INSTRUCTIONS:

1. Preheat the oven to 375 degrees F. Line a couple large, rimmed baking sheets with parchment paper, silpat liners or lightly coat with nonstick cooking spray. Set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside
3. ............
4. ............
5. You can find complete recipes click here!

Casserole Recipes - Grown Up Tuna Noodle Casserole Recipe

INGREDIENS:

• 1-2 cans tuna drained or 3 cups shredded chicken or turkey breast
• 3 Tablespoons olive oil
• 1/2 large white onion diced
• 3-4 mini Bella mushrooms sliced
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 4 oz cream cheese
• 1/2 cup sour cream
• 1 10.5 oz can mushroom soup
• 3/4 cup milk
• 8 oz any pasta your preference
• 1 cup shredded Colby jack cheese
• 1 cup french fried onions

Grown Up Tuna Noodle Casserole Recipe

DIRECTIONS:

1. Preheat your oven to 375 degrees then slice the mushrooms and dice the onions. Lightly grease your baking dish with cooking spray.
2. Start your pasta water cooking. While the water is heating, heat the olive oil in a large frying pan over medium heat. Once the oil is heated, add the onions and mushrooms and saute until the onions are translucent. After the onions are done, add your pasta to the water and cook until al dente (7 minutes or so).
3. Add the mushroom soup, cream cheese, sour cream, milk and garlic powder to the frying pan and heat until it’s hot. Season with salt and pepper to your tastes once it’s all warmed up.
4. .............
5. .............
6. You can find complete recipes click here!

LICK YOUR FINGERS BEER, BUTTER & GARLIC CRAB LEGS

INGREDIENTS:

• 4-6 Clusters of Alaskan Jumbo Snow Crab Legs
• 2 of the 12 Fl. Oz. bottles of beer (I used BUD ICE)
• Old Bay or Seafood Seasoning (to taste)
• Granulated Garlic (to taste)
• Sea salt (to taste)
• Ground pepper (to taste)
• 
  
• GARLIC BUTTER SAUCE INGREDIENTS:
• 2 sticks of melted unsalted butter
• 2 tbsp. crushed garlic
• 8 tbsp. finely chopped fresh cilantro
• Sea salt (to taste)

LICK YOUR FINGERS BEER, BUTTER & GARLIC CRAB LEGS

DIRECTIONS:

1. Clean crab legs
2. Pour beer into a large pot, turn heat to high and bring to a boil uncovered
3. Add Old Bay, Granulated Garlic, Sea Salt and Black Pepper to boiling beer
4. Turn heat down to medimum
5. Add crab legs to pot and cover
6. Allow Crab legs to cook for 10-12 minutes
7. .........
8. .........
9. You can find complete recipes click here!

Cilantro Lime Grilled Shrimp

INGREDIENTS:

• 1 pound shrimp, shelled and deveined
• 2 limes, juice and zest or 1/4 cup lime juice
• 1 tablespoon oil
• 2 tablespoons cilantro, chopped
• 1/2 jalapeno, coarsely chopped (optional)
• 1 clove garlic, grated
• salt and pepper to taste

Cilantro Lime Grilled Shrimp

DIRECTIONS:

1. Marinate the shrimp in the mixture of the lime juice, zest, oil, cilantro, jalapeno, garlic, salt and pepper for 30 minutes
2. ........
3. ........
4. You can find complete recipes click here!!

INGREDIENTS:

• 1 Red Velvet cake mix
• Boozy Berry Filling
• 1 cup frozen raspberries, thawed and drained
• ½ cup fresh raspberries
• 1 Tbsp sugar
• 2-4 Tbsp liqueur ( Chambord, Cassis ect...)
• Cream Cheesy Sauce
• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 2 Tbsp milk
• Whipped Cream
• 1 cup whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla

BOOZY RED VELVET TRIFLES

INSTRUCTIONS:

1. Make Red Velvet cake as per package direction for 2 layers. Freeze one layer for later use. Cut the remaining layer into ½ inch cubes.
2. Stir Boozy Berry Filling ingredients together in a small bowl. Mash down the fresh berries just a bit.
3. Whip Cream Cheesy Sauce ingredients together in another small bowl until smooth.
4. ............
5. ............
6. You can find complete recipes click here!!

Easy 30-Minute Homemade Chicken Noodle Soup

INGREDIENTS:

• 2 tablespoons olive oil
• 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
• 1 cup celery, sliced thin (about 2 stalks)
• 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
• 2 garlic cloves, minced
• 64 ounces (8 cups) low-sodium chicken broth, plus more if desired
• 2 bay leaves
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon dried oregano
• 1 teaspoon pepper, or to taste
• 12 ounces wide egg noodles (or your favorite noodles or pasta)
• 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
• 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
• 1 tablespoon lemon juice, optional
• salt, to taste

Chicken Noodle Soup

DIRECTIONS:

1. To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
5. ...........
6. ...........
7. You can find complete recipes click here!!

CHICKEN PESTO PIZZA

The absolute perfect weeknight meal that comes together in minutes! Use leftover rotisserie chicken, fresh tomatoes, pesto and cheese!

INGREDIENTS:

• 1/4 cup yellow cornmeal
• 1 (13.8-ounce can) refrigerated classic pizza crust
• 1/4 cup pesto, homemade or store-bought
• 8 (1-ounce slices) fresh mozzarella cheese
• 1 cup ricotta cheese
• 1 cup leftover rotisserie chicken
• 1 cup cherry tomatoes, halved

CHICKEN PESTO PIZZA

DIRECTIONS:

1. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
2. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
3. Using a small ladle, spread pesto over the surface of the dough in an even layer, leaving a 1/2-inch border.
4. ...........
5. ............
6. You can find complete recipes click here!!

Chicken Bacon Ranch Pizza

This Chicken Bacon Ranch Pizza is a quick and easy meal.  Great for tailgating, parties or just a quick dinner.

This chicken bacon ranch pizza couldn’t be simpler to make.  I used a homemade dough but feel free to use a store bought to make things even quicker and easier! 🙂

So, not counting the time it takes to whip out some homemade dough this pizza can be done and on the table in 20 minutes.  AWESOME!!

Also, feel free to use some rotisserie chicken if you have it on hand, so good!

Chicken Bacon Ranch Pizza

INGREDIENTS:

• Pizza Dough homemade or store bought
• 2/3 cup ranch dressing
• 3 cups shredded mozzarella cheese
• 1 1/3 cups chopped cooked chicken
• 4 strips bacon cooked and crumbled

INSTRUCTIONS:

1. Preheat oven to 425 degrees F.
2. Roll out dough to about a 13-15 inch circle. Place on pizza pan.
3. ............
4. ............

You can find complete recipes here!!

CHICKEN PARMESAN SLIDERS

These Chicken Parmesan Sliders are an easy recipe made with fried chicken tenders, tomato sauce, and lots of cheese!
Let me put your mind at rest before we even get into how I made these. These were gone almost as soon as they came out of the oven. The smell of the garlic butter and tomato sauce wafting out of the oven as these sliders were cooking had everyone impatiently asking when they were going to be ready! I love recipes like that, where you know they are going to be amazing before you even take that first bite. They are really easy to make too which is a bonus.
You bake everything for about 20 minutes and when you pull it out of the oven you have this delicious blend of cheese, sauce, chicken, and garlic that is going to bring everyone in the house running to the kitchen for the first bite. Make sure you save some for yourself! These will be gone before you know it!

CHICKEN PARMESAN SLIDERS

Ingredients:

• 1 Slider buns
• 
  
• 1 lb Breaded Chicken Tenders **These should be cooked already** (weight is approx.)
• 
  
• 2 c Pasta sauce
• 
  
• 2 c Mozzarella cheese , shredded
• 
  
• 1/2 c Parmesan cheese , shredded
• 
  
• 3 tbsp Butter , melted
• 
  
• 1 tsp Garlic powder (more to taste)
• 
  
• 1 tsp Italian seasoning

Instructions:

1. Preheat oven to 350°F.
2. Place the bottom half of the slider buns in a greased casserole dish.
3. Place cooked chicken tenders on the bottom buns and then cover them in sauce.
4. Combine the mozzarella and Parmesan cheese and sprinkle it over the sauce.
5. ....
6. ....

You can find complet recepes here!!