Crispy Kickin' Cayenne Chicken Cutlets 

Cayenne-panko crusted chicken cutlets with a honey drizzle, served with creamy mashed potatoes

and roasted carrots.

serves:2

ingredients 

● 3 tbsp sour cream
● 1/4 oz Frank's seasoning blend
● 10 oz chicken cutlets
● 2 scallions
● 2 tsp honey
● 1/4 cup panko breadcrumbs
● 12 oz carrots
● 12 oz potatoes
● 1/4 cup Monterey Jack cheese
● 2 tbsp butter
● 2 tbsp cooking oil
● 1/2 tsp kosher salt
● 1/4 tsp black pepper

● 1 tbsp water (for sauce)

instructions:

1. Prep and make sauce
Adjust rack to top position and preheat oven to 425°F. Trim, peel, and cut carrots on a diagonal into
1/2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Wash and dry produce. In a
small bowl, combine sour cream and half the Frank's seasoning blend, and a pinch of salt. Stir in water, a bit at
a time, until the mixture reaches a drizzling consistency.
2. Mix panko
In a small microwave-safe bowl, combine 1 tbsp of the butter; microwave until melted, 30-45 seconds. Stir in
panko, Monterey Jack, remaining Frank's seasoning blend, and a big pinch of salt.
3. Make mashed potatoes
Dice potatoes into 1/2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring
to a boil and cook until tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain and return
potatoes to the pot. Heat a drizzle of cooking oil and half the scallion whites in the same pot over low heat until
softened, 1 minute. Return potatoes to the pot; mash with remaining butter and the sour cream mixture until
creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper; keep
covered off heat until ready to serve.
4. Roast carrots
Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on the top rack, tossing
halfway through, 15-20 minutes.
5. Coat and roast chicken
Pat chicken dry with paper towels; season all over with salt and pepper. Once carrots have roasted 5 minutes,
push to one side of the sheet. Carefully place chicken, coated with the panko mixture and pressing firmly to
adhere, on the empty side of the sheet. Roast on the top rack until chicken is cooked through and carrots are
tender, 15-18 minutes more.
6. Finish and serve
Divide mashed potatoes, roasted carrots, and chicken between plates. Drizzle chicken with honey and
remaining sauce; garnish with scallion greens.

 Sheet Pan Parmesan Chicken

Panko-Parmesan crusted chicken roasted with green beans, served with toasted garlic herb bread.

serves: 2

ingredients:

● 10 oz chicken cutlets
● 1 demi-baguette
● 1 tbsp fry seasoning
● 2 tbsp garlic herb butter
● 6 oz green beans
● 1 1/2 tbsp sour cream
● 1/4 cup panko breadcrumbs
● 3 tbsp Parmesan cheese
● 1 tbsp olive oil
● 1/2 tsp kosher salt
● 1/4 tsp black pepper
● 1 tbsp cooking oil

instructions:

1. Prep and make topping
Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. In a small bowl, combine
panko, Parmesan, fry seasoning, a drizzle of olive oil, and a pinch of salt and pepper.
2. Coat chicken
Pat chicken dry; season all over with salt and pepper. Place on one side of a baking sheet. Evenly brush tops of
chicken with sour cream, pressing to adhere. Mound coated sides with panko mixture, pressing to adhere.
Roast on the middle rack for 5 minutes.
3. Roast green beans and chicken
Toss green beans on the opposite side of the sheet from the chicken with a drizzle of cooking oil, salt, and
pepper. Roast on the middle rack until chicken is crispy and cooked through and green beans are tender and
lightly browned, 12-15 minutes.
4. Finish and serve
Meanwhile, halve demi-baguette lengthwise. When chicken has 5 minutes left, toast baguette in the oven or a
toaster oven until lightly golden. Spread cut sides of baguette with garlic herb butter.
5. Serve
Divide chicken, green beans, and garlic bread between plates. Serve.

 Onion Crunch Chicken

Chicken cutlets topped with a crushed crispy fried onion and Monterey Jack crust, served with

mashed potatoes, roasted green beans, and honey Dijon dressing.

Serves: 2 

ingredients

● 1 crispy fried onions
● 1/4 cup Monterey Jack cheese
● 6 oz green beans
● 1 1/2 oz honey Dijon dressing
● 12 oz potatoes
● 1 1/2 tbsp sour cream
● 10 oz chicken cutlets
● 1/2 tsp kosher salt
● 1/4 tsp black pepper
● 2 tbsp butter

● 1 tbsp olive oil

instructions 

1. Prep and make crust
Adjust rack to middle position and preheat oven to 425°F. Dice potatoes into 1/2-inch pieces. Trim green beans.
Wash and dry produce. Using your hands, finely crush crispy fried onions in the bag; transfer to a small bowl
and stir in Monterey Jack.
2. Cook potatoes
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until
tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain and return potatoes to the pot. Cover
to keep warm.
3. Coat chicken
Pat chicken dry; season all over with salt and pepper. Place on one side of a baking sheet. Reserve 1 tbsp of
the dressing in a small bowl for serving. Evenly spread tops of chicken with the crispy fried onion crust,
mounding to adhere.
4. Roast chicken and beans
Toss green beans with a drizzle of olive oil, salt, and pepper on the opposite side of the sheet from the chicken.
Roast on the middle rack until chicken is cooked through and green beans are browned and tender, 15-20
minutes.
5. Mash potatoes
Mash potatoes with sour cream and butter until smooth, adding splashes of reserved potato cooking liquid as
needed. Taste and season with salt and pepper.
6. Serve
Divide mashed potatoes, green beans, and chicken between plates. Serve with remaining dressing on the side.

 Sweet Chili Turkey/Chicken & Green Bean Bowls

Sweet Thai chili-glazed ground turkey and green beans over jasmine rice, topped with crispy fried

onions and cilantro.

Serves: 2 

ingredients

● 1 lime
● 4 tbsp sweet soy glaze
● 6 oz green beans
● 10 oz ground turkey (or chicken)
● 1 crispy fried onions
● 3/4 cup jasmine rice
● 1/4 oz cilantro
● 1 oz sweet Thai chili sauce
● 1 1/4 cup water (for rice)
● 1/4 tsp kosher salt
● 1/4 tsp black pepper
● 1 tsp cooking oil
● 1 tbsp butter

instructions

1. Cook rice
In a small pot, combine jasmine rice, water, and a pinch of salt. Bring to a boil, then reduce to a low simmer.
Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

2. Prep
Wash and dry produce. Trim green beans if necessary; cut into 2-inch pieces. Quarter lime crosswise. Pick
cilantro leaves and roughly chop.

3. Cook turkey
Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground turkey, season with salt and
pepper. Using a spatula, press meat into an even layer; cook undisturbed until browned on the bottom, 3-4
minutes. Break up meat into pieces and continue cooking until turkey is browned and cooked through, 2-4
minutes more.

4. Cook green beans
While turkey cooks, add green beans to a microwave-safe bowl with a splash of water; cover with plastic wrap
and microwave until tender, 1-2 minutes. (No microwave? Steam beans in a small pot with a splash of water
until just tender, 5-7 minutes.)

5. Finish stir-fry
To the pan with cooked turkey, stir in green beans, sweet soy glaze, and sweet Thai chili sauce. Cook, stirring,
until turkey mixture is thoroughly coated, 1-2 minutes.

6. Finish and serve
Fluff rice with a fork; stir in butter. Season with salt and pepper. Divide rice between bowls and top with turkey
stir-fry. Sprinkle with crispy fried onions and chopped cilantro. Serve with remaining lime wedges.

 Chicken Thyme with Zucchini Couscous

Seared thyme chicken over lemony zucchini and Israeli couscous, finished with a tomato cream

sauce.

Serves: 2 

ingredients 

● 1 tomato
● 2 1/2 oz Israeli couscous
● 2 chicken stock concentrates
● 2 garlic cloves
● 1 lemon
● 1 tsp dried thyme
● 1 zucchini
● 2 scallions
● 10 oz chicken cutlets
● 2 tbsp cream cheese
● 2 tbsp butter
● 2 tbsp cooking oil
● 1/4 tsp kosher salt
● 1/4 tsp black pepper
● 3/4 cup water (for couscous)
● 1/4 cup water (for sauce)

instructions

 Crispy Buffalo Chicken Sandwiches

Panko-crusted fried chicken sandwiches tossed in buffalo sauce with bacon, marinated cucumber,

and blue cheese dressing, served with roasted potato wedges.

Serves: 2 

ingredients

● 12 oz potatoes
● 1 mini cucumber
● 1 tsp sugar
● 1 tsp kosher salt
● 1 1/2 tbsp sour cream
● 1 tbsp water (for chicken coating)
● 1 tbsp flour
● 1/2 cup panko breadcrumbs
● 10 oz chicken cutlets
● 2 tbsp cooking oil, for frying
● 4 Frank's hot sauce
● 1 tbsp butter
● 4 oz bacon
● 2 brioche buns
● 3 oz blue cheese dressing
● 1/4 tsp black pepper

instructions

1. Prep and roast potatoes
Adjust rack to top position and preheat oven to 425°F. Wash and dry potatoes, cut into 1/2-inch-thick wedges.
Toss on a baking sheet with a drizzle of oil, salt, and pepper. Spread in a single layer. Roast until browned and
tender, 20-25 minutes.

2. Marinate cucumber
Thinly slice mini cucumber. Add to a small bowl with sugar and salt. Toss occasionally until ready to serve.

3. Prep chicken
In a medium bowl, whisk together sour cream and water. Place flour in a shallow dish, and panko in a separate
shallow dish. Pat chicken dry, place between plastic wrap, and pound to 1/2-inch thickness. Season both sides
with salt and pepper. Working one piece at a time, dip chicken into flour, then into the sour cream mixture, then
press into panko until fully coated.

4. Fry chicken
Heat a 1/8-inch layer of cooking oil in a large pan over medium-high heat. Once hot, add coated chicken. Fry
until golden brown and cooked through, 3-5 minutes per side. Transfer to a paper-towel-lined plate; let rest at
least 2 minutes.

5. Coat chicken and cook bacon
In a small microwave-safe bowl, combine Frank's hot sauce and butter. Microwave until butter is melted, 20-25
seconds; stir until smooth. Brush over rested chicken as desired. Meanwhile, cook bacon in a dry pan over
medium-high heat, turning occasionally, until browned and crispy, 6-10 minutes. Transfer to a paper-towel-lined
plate.

6. Finish and serve
Transfer cucumber to a paper-towel-lined plate and press to absorb excess liquid. Halve and toast brioche
buns. Spread bottom buns with blue cheese dressing as desired. Fill buns with buffalo chicken, bacon, and
cucumber. Divide sandwiches and potato wedges between plates; serve with remaining dressing on the side for
dipping.

 Beef Flautas Supreme

Crispy baked ground beef flautas with melted Mexican cheese, topped with fresh pico de gallo and

smoky red pepper crema.

Serves: 2

INGREDIENTS

● 1 onion
● 1 Tex-Mex paste
● 1 tomato
● 1 tbsp Southwest spice blend
● 1/2 cup Mexican cheese blend
● 10 oz ground beef
● 6 flour tortillas
● 4 tbsp smoky red pepper crema
● 1 tbsp olive oil
● 1/3 cup water (for filling)
● 1/2 tsp kosher salt
● 1 tbsp cooking oil, for drizzling 

INSTRUCTIONS

1. Prep

Adjust rack to middle position and preheat oven to 425°F. Line a baking sheet with foil and brush with oil. Halve,
peel, and thinly slice onion until you have about 1 tbsp; mince the rest for pico de gallo. Wash and dry produce.
2. Make filling

Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground beef and sliced onion; cook for 3
minutes. Add Southwest spice blend, breaking up beef, until browned and onion is softened, 4-6 minutes. Stir in
Tex-Mex paste and water. Simmer until thickened, 2-4 minutes more. Turn off heat.
3. Assemble and bake

Brush tortillas with olive oil. Place a heaping 1/4 cup filling to one side of each tortilla, sprinkle with Mexican
cheese blend. Roll up tortillas, seam side down, onto the prepared sheet. Bake on the middle rack until golden
brown and crispy, 8-12 minutes.
4. Finish and serve 

Meanwhile, finely dice tomato. In a small bowl, combine tomato and minced onion; season with salt. divide flautas between plates. Top with pico de gallo and smoky red pepper crema. Serve.