Nick’s Picks: Spiced Sweet Potatoes Ingredients 3-4 Pounds Sweet Potatoes, Fresh 1/4 Cup Olive Oil 1 Tbsp Sea Salt 1 Tsp Cinnamon 1/2 Tsp Nutmeg 1/2 Tsp Ginger Method- Wash and scrub the sweet potatoes and pat dry. Leaving the skin on, cut into chunks about thumb sized. Toss in oil and place on a
Nick’s Picks: BBQ Pork Wellingtons Ingredients 2 Packages, 2 Sheets each Puff Pastry 1 Pound Frozen Shredded Pork (thawed) Dijon Mustard 8oz Frozen Fire Roasted Mushrooms 1 Cup BBQ Sauce 1 Cup Shredded Cheddar Cheese 1 Egg Method- Remove the puff pastry from the package and lay flat to thaw. Unroll and cut each sheet
Nick’s Picks: Shrimp Prima Vera Ingredients 1 Pound Raw Frozen Shrimp, Peeled and Deveined 2 10oz Packages Birds Eye Rotini Alfredo w/ Sauce 16 oz Package Mediterranean Grilled Vegetables or Similar 2 Cups Frozen Chopped Spinach 2 tbsp Olive Oil Salt and Pepper Method- Thaw and drain the shrimp. Heat the oil in a large
Nick’s Picks: Breakfast Lasagna Ingredients 16 Frozen Hash Brown Patties 16 oz Frozen Sliced Peppers and Onions 9.6 oz Bag Frozen Turkey Sausage Crumbles 12 Eggs, Scrambled 2 Cups Shredded Swiss Cheese 1 Cup Shredded Cheddar Cheese Method- On a large cookie sheet, bake the hash browns until golden brown, set aside. In a large
Nick’s Picks: Comfort Food Casserole Ingredients 1 28oz bag O’Brien Hash Brown Potatoes 2 Tbsp Butter Salt and Pepper 1 25oz Bag Frozen Chicken Tenders 2 Cups Frozen Corn 2 10.5 oz cans Mushroom Gravy 2 Cups Shredded Cheddar Cheese Method- Spray a 9×13 pan with cooking spray and place the potatoes in. Top with
Nick’s Picks: Island Chicken Stir-fry Ingredients 1 Package Frozen Teriyaki Chicken (1 Pound 4 oz) 20 oz frozen brown rice 2 Cups frozen Mango 1 Cup Frozen Coconut 2 Cups Frozen Sugar Snap Peas Method- In a large skillet heat the chicken and rice and coconut until simmering. If your chicken didn’t come with sauce,