Just need to whip up some sides and you’ve got a GREAT GRAVY dinner!

• 2 pounds boneless skinless chicken breasts
• 1.74 oz. dry chicken gravy mix (2 packets)
• 10.75 oz. can cream of chicken soup
• 1.5 cups water
• ⅛ teaspoon black pepper

Click HERE for the instructions

For the Instant Pot:

• 5 medium carrots, chopped
• 5 stalks celery, chopped
• half of an onion, chopped

• 3 cloves garlic, minced
• 1 cup uncooked wild rice (see notes)
• 8 ounces fresh mushrooms, sliced
• 4 cups vegetable or chicken broth
• 1 teaspoon salt
• 1 teaspoon poultry seasoning (see notes)
• 1/2 teaspoon dried thyme

For the Stovetop:

• 6 tablespoons butter
• 1/2 cup flour
• 1 1/2 cups milk (I used 2%)

Click HERE for the instructions

Love this flavor combo – very Hawaiian!

• 4 chicken breasts
• 1 cup BBQ sauce
• 1 cup pineapple diced
• 6 strips bacon cooked and diced
• 1/4 red onion sliced (about 1/4 cup) + extra
• 1 cup Mozzarella cheese shredded
• 2 green onions diced

Click HERE for the instructions

Love, love, love shrimp – the crunchier the better!

• 1 lb shrimp

• 2 eggs (beaten)

• 2 cups flour (season with salt, pepper and paprika)

• 2 cups Filippo Berio Extra Light Tasting Olive Oil (for frying)

For the Zhoug Sauce

• 1 bundle cilantro (with stems)

• 1 bundle parsley

• 1 bundle mint

• 2 jalapeños or serranos

• 2 garlic cloves

• 1 teaspoon cumin

• 1 teaspoon cardamon

• 1 teaspoon chili flakes

• juice of 1 lime

• 3/4th cup olive oil

• salt and pepper to taste

Click HERE for the instructions