September 2023 Newsletter—Cheesy Chicken Foil Packs


  • 1 box chicken flavored stuffing
  • 4 boneless, skinless chicken breasts
  • 2 cups chopped broccoli
  • 1 cup shredded cheddar cheese
  • 4 slices cooked bacon; crumbled
  • 4 tablespoons ranch dressing


  • Build a campfire or set up grill for indirect cooking and heat to medium
  • Spray 4 large sheets of aluminum foil with oil
  • In a bowl, mix stuffing and 1 ¼ cups water together
  • Spoon ¼ of the stuffing onto each aluminum foil sheet
  • Place a chicken breast on top of each stuffing pile
  • Top each one with ½ cup broccoli
  • Sprinkle ¼ of the cheese and ¼ of the bacon on each one
  • Top it all with a drizzle of ranch dressing
  • Fold the sides of the foil up into a packet and place over fire
  • Let cook for 20-25 minutes


  • Grill or campfire (under supervision)
  • Large bowl
  • Aluminum foil
  • Measuring cup
  • Tongs
  • Lighter (under supervision)

May 2023 Newsletter—Chickpea and Chorizo Tostadas

Chickpea and Chorizo Tostadas

Total Time: 25 minutes
Serves: 4

• Measuring Cups
• Measuring Spoons
• Colander
• Zester or Grater
• Small Bowl
• Chef’s Knife
• Cutting Board
• Spatula
• Medium Skillet
• Spoon

• 1 15-oz. can chickpeas
• 1 lime
• ¼ cup plain whole milk Greek yogurt
• 1 tsp. kosher salt, divided
• 8 sprigs cilantro
• 8oz fresh chorizo
• 4 tostada shells


Rinse and drain 15 oz. chickpeas in a colander. Measure out ½ cup; reserve remaining chickpeas for another use.

Finely grate zest of 1 lime with a grater into a small bowl.

Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into 2 wedges; set aside for serving.

Gather 8 cilantro sprigs on cutting board. Starting at the stem end, finely chop stems until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime.

Add ¼ cup yogurt and ½ tsp. salt to bowl and mix with a spoon to combine.

Heat a medium nonstick skillet over medium-low. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes.

Add reserved chickpeas and remaining ½ tsp. salt and mash together with back of spoon until chorizo is cooked through and crispy, 7–10 minutes. Remove from heat.

Spread reserved crema over 4 tostada shells.

Top crema with chorizo mixture.

Top with reserved cilantro leaves and serve with reserved lime wedges alongside.

April 2023 Newsletter—Air Fryer Chicken Flautas

Air Fryer Chicken Flautas

PREP TIME: 10 minutes COOK TIME: 8 minutes TOTAL TIME: 18 minutes

Serves: 8


  • 2 cups cooked shredded chicken (see notes)
  • 4 ounces softened cream cheese
  • 1 teaspoon taco seasoning
  • 2 cups shredded cheddar cheese, divided
  • 8 flour tortillas
  • 8 tablespoons sour cream
  • 1 cup shredded lettuce or shredded spinach
  • Chopped Tomatoes (optional)


  • Air Fryer
  • Mixing Bowl
  • Spoon or Spatula
  • Measuring Spoons


  1. Preheat the Air Fryer to 385˚
  2. In a bowl, mix together the shredded chicken, softened cream cheese, and taco seasoning.
  3. Working with one tortilla at a time, add 1/4 cup of the creamy chicken mixture and 1/4 cup of shredded cheese. Roll up tightly. Repeat 8x.
  4. Place 4 flautas in the air fryer, seam side down, and set the timer for 8 minutes. At the halfway point, your air fryer should sound to let you know to flip your food. Flip and continue cooking.
  5. Repeat with the remaining 4 flautas.
  6. Serve flautas with a tablespoon of sour cream, tomatoes and shredded lettuce. Enjoy!

Chef Tips:

If using already prepared shredded chicken or canned chicken, heat the chicken up first before mixing in the softened cream cheese. You want it to be warm and well incorporated.

For oven use: Preheat oven to 400, follow steps then bake for 12 minutes and rotate half way through.

Nutritional Facts:

Serving: 2 flautas | Calories: 307kcal | Carbohydrates: 29g | Protein: 20g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 885mg | Potassium: 210mg | Fiber: 3g | Sugar: 3g | Vitamin A: 501IU | Vitamin C: 2mg | Calcium: 248mg | Iron: 3mg

March 2023 Newsletter—Strawberry Shortcake Puffs

Strawberry Shortcake Puffs

Total Time: 40 minutes Prep: 25 min. Bake: 15 min. + cooling

Yields: 12 servings


  • 1 sheet frozen puff pastry, thawed
  • 4 cups fresh strawberries, sliced
  • 1/4 cup plus 3 tablespoons sugar, divided
  • 1-1/2 cups heavy whipping cream or use Reddi-Wip
  • 1/2 teaspoon vanilla extract



Rolling Pin

Baking Sheet/Pan

Measuring Cups



Large Bowl



Wire Rack


Preheat oven to 400°. On a lightly floured surface, roll puff pastry to a 10-in. square; cut into 12 rectangles (approx. 3×2-1/2 in.). Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks; cool completely.

In a large bowl, toss strawberries with 1/4 cup sugar. Let stand 30 minutes, stirring occasionally.

(*Skip this step if using Reddi-Wip) In another bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form.

To serve, split pastries horizontally in half. Top each bottom half with 2 tablespoons whipped cream and 1 tablespoon strawberries; replace top half. Top with remaining whipped cream and strawberries.

Nutrition Facts:

1 serving: 246 calories, 16g fat (8g saturated fat), 34mg cholesterol, 76mg sodium, 23g carbohydrate (11g sugars, 2g fiber), 3g protein

February 2023 Newsletter—Mac and Cheese

Mac and Cheese




  • ½ lb uncooked elbow macaroni , about 1 ½ cups
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cup whole milk
  • 3/4 cup half and half
  • 2 1/2 cups shredded cheddar cheese *


  • Preheat the oven to 325 degrees and lightly grease a square baking dish.
  • Cook the macaroni to al dente, according to package instructions. Drain and set aside.
  • Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes.
  • Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture is just barely thickened. Remove from heat and stir in 1 cup shredded cheese, stirring just until melted.
  • Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into the prepared baking dish. Sprinkle ½ cup cheese over the top. Add remaining pasta and sprinkle with remaining cheese.
  • Bake for 15-20 minutes or until cheese is melted on top.

Chef’s Notes:

  • High quality aged cheddar cheese will give you a stronger taste and smoother texture. More mild and inexpensive cheddar cheeses will have less flavor and almost a grittier taste.
  • Use fresh grated cheese. Pre-shredded store-bought cheese will not melt the same as freshly grated cheese, and grating the cheese helps it melt smoothly and evenly in the sauce.
  • Bring the cheese to room temperature.
  • Use low heat. In order for the cheese to melt properly and smoothly we want it to have gradual changes in temperature. When it’s time to add the cheese to the white sauce, remove the sauce from heat and let it cool for a few minutes. It only needs to be warm enough to melt the cheese.
  • Don’t over-stir the sauce once the cheese has melted. Add the noodles and quickly assemble in pan and put into the oven.

January 2023 Newsletter—Fruit Nachos

Fruit Nachos Recipe


● 1 cup strawberries
● 1 large peach
● 2 kiwis
● 1 cup blueberries
● 2 limes
● 2 tablespoon honey, plus more for topping
● 10 medium soft flour tortillas
● ¼ cup unsalted butter, melted
● ¼ cup granulated sugar
● 1 tsp cinnamon

• Preheat the oven to 350F, and line a baking sheet with parchment paper. Set aside.
• Using a sharp knife, cut the tortillas into 6 equal wedges, then arrange in a single layer on the baking sheet. Spray with nonstick spray, and sprinkle with cinnamon and sugar. Bake 10-12 minutes until crisp and crunchy.
• While the chips bake, make the salsa. In a medium bowl, squeeze the juice of the two limes, and whisk in the 2 tablespoons of honey.
• Wash all remaining fruit, peel the kiwis, and chop everything into small uniform pieces (cubes). Toss with the honey-lime dressing.
• Once the tortilla chips are done, arrange about half of them on a large plate, and top them with some salsa and a drizzle of honey. Layer the remaining chips on top, and spoon more salsa and more honey on top. Serve immediately!

November 2022 Newsletter—Homemade Pumpkin Pancakes

Pumpkin Pancakes

Serves 12 pancakes


  • 2 Cups All Purpose Flour
  • 3 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 1 ½ Teaspoons Ground Cinnamon
  • ½ Teaspoon Ground Ginger
  • ½ Teaspoon Ground Nutmeg
  • ¼ Cup Brown Sugar
  • ¼ Cup Granulated Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Pumpkin Puree
  • 2 Large Eggs
  • 4 Tablespoons Butter Melted
  • 1 ½ Cups Milk


Preheat griddle or large non-stick skillet to medium heat.

In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.

In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk.

Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix.

Set the batter aside for 5 minutes.

Butter your griddle or spray with non-stick cooking spray if desired. Pour out ⅓ cup of batter for each pancake and spread into a circle.

Cook each pancake for approximately 4 minutes per side.

Serve pancakes with butter, syrup, whipped cream, nuts or any other favorite toppings.

Nutritional Facts:

Sodium: 254mg | Calcium: 101mg | Vitamin C: 0.8mg | Vitamin A: 3385IU | Sugar: 10g | Fiber: 1g | Potassium: 221mg | Cholesterol: 40mg | Calories: 183kcal | Saturated Fat: 3g | Fat: 5g | Protein: 4g | Carbohydrates: 28g | Iron: 1.6mg

October 2022 Newsletter–Blueberry Cream Cheese Stuffed French Toast

Blueberry Cream Cheese Stuffed French Toast

Prep time 10 mins Cook time 5 to 8 minutes Total time 15 to 18 mins

Serves 4                        


  • Pie Iron Maker
  • Pan Spray
  • Small Bowl
  • Whisk
  • Campfire


  • 2 tablespoons cream cheese, room temperature
  • ¼ cup blueberries
  • 4 slices bread
  • 1 large egg
  • 1 tablespoon milk
  • ½ teaspoon vanilla


In a bowl, smash blueberries into the softened cream cheese. Spread two slices of bread with the cream cheese mixture. Top each slice with another bread slice. In another bowl, beat the egg with the milk and vanilla. Dip each side of the sandwiches into the egg mixture. Coat pie iron with cooking spray and place the french toast sandwich inside. Close the iron and cook each side for a few minutes until bread is golden brown. Then serve once ready!

July 2022 Newsletter—Campfire Apple Crisp

Campfire Apple Crisp


  • Apple
  • Olive Oil
  • Maple syrup
  • Ground cinnamon
  • Granola


  • Preheat the campfire or grill to medium.
  • Cut aluminum foil squares and lay them out.
  • Divide the apple slices between the foil packets.
  • Drizzle on the olive oil and maple syrup.
  • Sprinkle on the ground cinnamon followed by the granola.
  • Seal up the apple crisp foil packs and place them on the campfire or grill.
  • Cook for 15-20 minutes, turning at least once, until the apples are cooked to your desired softness
  • Remove the foil packs, and serve them fresh or topped with vegan ice cream,yogurt or dairy free cream.


  • Grill/Campfire
  • Lighter
  • Plates
  • Napkins
  • Tongs
  • Heat resistant gloves
  • Tinfoil

Nutrition Facts

  • Apples
    • Filled with fiber
    • Soluble and insoluble fiber
    • The skin is the most fibrous part
    • Contains pectin which is a soluble fiber
      • Decent source of vitamin C
      • Filled with phytochemicals
        • Phytochemicals are not considered essential nutrients but can play a role in health.
        • Phytochemicals cannot be recommended in specific amounts because of the lack of research behind it (it is still very new to scientists)
      • Research suggests that apple consumption is associated with reduction of lung, colorectal, breast, and overall digestive tract cancers
  •  Cinnamon
    • Some anti-inflammatory properties
    • May help reduce blood sugar
      • More studies needed
        • Some studies have shown that taking a specific dose of cinnamon can help lower A1c levels in patients with type 2 diabetes and prediabetes. It is not recommended for type 1.
    • May help reduce cholesterol
      • More studies needed
    • High doses of cinnamon can be harmful to those with liver disease
    • Not much is known about the health benefits or risks of taking cinnamon to treat certain diseases.
    • Can also cause issues for those on blood thinners as cinnamon contains Coumarin which is a natural blood thinning agen


    • Full of fiber
    • Rich in good fats
    • Can depend on the type of granola and what ingredients were used to make it
    • Adding nuts and seeds to oats adds healthy fats, protein, and many micronutrients
    • Can improve gut health by increasing the amount of healthy bacteria in the gut
    • Oats in granola contain lots of fiber that is good for heart health

June 2022 Newsletter—Strawberry Shortcake in the Skillet

Gluten-free Strawberry Shortcake in the Skillet


  • 2 tablespoons of butter
  • 1 cup of peanut butter
  • ½ cup of maple syrup
  • 2 eggs
  • 1 ½ teaspoons of baking powder
  • 1 teaspoon of cinnamon
  • 1 tablespoon of vanilla
  • ½ teaspoon of almond extract
  • Strawberries (sliced)


Melt 2 tablespoons butter in a cast iron skillet over the campfire and then place quartered fresh strawberries at the bottom of the skillet.

In a bowl, combine 1 cup of peanut butter, a half-cup of maple syrup, 2 eggs, 1 ½ teaspoons of baking powder, 1 teaspoon of cinnamon, 1 tablespoon of vanilla and a half-teaspoon of almond extract. Mix everything together and then pour the mixture on top of the strawberries.

Allow everything to cook over the campfire until the shortcake has firmed up, about 8 to 10 minutes then remove from the fire and add any leftover quartered strawberries.

Serve while it’s hot!

Chef’s Tip:

Serve with whipped cream or vanilla ice cream for an excellent pairing