1. Fill compartments of bento box as desired with folded turkey and hummus garnished with fresh herbs or spices, if desired.
2. Add sliced pita wedges.
3. Fill remaining compartments with strawberries, broccoli and cubed cheese.

1. To make roll up:
   1. On a flat surface lay out meat, overlapping pieces to make a sturdy base.
   2. Top meat with 2 half slices of cheese, roasted pepper and arugula in the center.
   3. Roll from one end over another creating a roll, cut in half to serve.
2. Fill remaining compartments with baby carrots, sliced kiwi and raspberries.

1. On a flat surface, lay out sliced Golden Roasted Seasoned Turkey Breast, overlapping 2-3 pieces to make a sturdy base.
2. Top with 2 half slices of cheese, tomatoes and fresh basil in the center.
3. Drizzle lightly with balsamic dressing.
4. Roll from one end to another, creating a roll.
5. Repeat with remaining ingredients.
6. Serve balsamic dressing on the side if desired.

1. In a small mixing bowl, combine the hot sauce and cream cheese.
2. Mix together to create a smooth spread.
3. On a flat surface, lay out Buffalo Style Chicken Breast slices, overlapping 2-3 pieces of meat to make a sturdy base.
4. Evenly spread meat with the Buffalo cheese spread and top with crumbled blue cheese, sliced celery and a sprinkle of chives.
5. Roll from one end to another creating a roll.
6. Repeat with remaining ingredients.

1. Preheat air fryer to 400°F.
2. In a bowl mix together taco seasoning, and cheese.
3. Microwave the 12 tortillas for 30 seconds to make it easier to roll.
4. Spread tortillas on a clean surface and evenly distribute the cheese and roasted red peppers between each tortilla. Place 1 ounce of sliced Golden Roasted Chicken Breast over the top of the cheese.
5. Roll up the tortilla tightly and place it, seam side down on the air fryer basket/air fryer sheet.
6. Lightly oil the tops of the tortillas with vegetable oil.
7. Cook in batches (6 each) for 5-6 minutes, flipping halfway though, until the tortillas are lightly crisp and the filling is melty.
8. Serve taquitos with your favorite salsa or sour cream and guacamole.

1. Preheat Oven to 425°F.
2. Place flatbread crust/naan on a clean surface. Spread ½ cup of the alfredo sauce over the entire surface of each flatbread.
3. Top each with ½ cup of mozzarella, 2 ounces of julienne Golden Roasted Chicken Breast, 1/4 cup shredded carrots, 2 tablespoons of diced celery, 2 tablespoons of red onion, 8 pepperoncini.
4. Place in the oven (for best results use a pizza stone if you have one).
5. Cook in the oven until the cheese is melted and golden brown and the crust is crispy (approximately 7-10 minutes).
6. Top with 2 tablespoons of bleu cheese crumbles and drizzle Frank’s wing sauce over the entire pizza. Cut into even slices.

1. Preheat oven to 425°F.
2. Place flatbread crust/naan on a clean surface. Spread ½ cup of the Hawaiian BBQ sauce over the entire surface of each flatbread.
3. Top each with ½ cup of mozzarella, 2 ounces of sliced Uncured Honey Ham, ¼ cup of diced pineapple, 2 tablespoons of chopped bacon and 2 tablespoons of red onion.
4. Place in the oven (for best results use a pizza stone if you have one).
5. Cook in the oven until the cheese is melted and golden brown and the crust is crispy (approximately 7-10 minutes). Cut into even slices.

1. In a large bowl, add the coleslaw mix, cilantro, chow mein noodles, and optional peanuts, red pepper, and/or green onions.
2. Add half of the dressing over the mixture and toss. Set the slaw and remaining dressing aside.
3. Place a tortilla into the microwave for 10 to 15 seconds to make it easier to roll the tortilla.
4. In the center of the tortilla evenly divide the slaw mix then shingle 2 ounces of the Oven Roasted Chicken Breast on top of the slaw.
5. Fold in the sides of each tortilla and then roll tightly to secure the filling inside. Cut in half on a bias and serve the extra dressing on the side for dipping.

Tip: Use the same ingredients as a salad by following the mixing instructions above. Julienne slice the Golden Roasted Chicken Breast.

1. Heat oven to 400°F.
2. On a baking sheet pan or oven-safe platter, arrange chips in a single layer.
3. Sprinkle chips with cheese and top with black beans and corn.
4. Arrange chicken strips evenly and sprinkle with chopped red onion and jalapeno slices.
5. Bake for 5–6 minutes until cheese is melted.
6. Remove from oven and top with diced tomatoes and cilantro.
7. Serve with sour cream, salsa, and guacamole.

1. Heat oven to 350°F. 
2. Cut pickles in half lengthwise; carefully scoop out the centers and pat pickles dry. 
3. In a medium bowl, combine softened cream cheese, cheddar cheese, jalapeño, and garlic powder; mix well.
4. Transfer the cream cheese mixture into a resealable plastic bag. Snip the corner of the bag and pipe the cream cheese mixture into pickle halves.
5. Wrap each pickle with a half slice of ham and secure with a toothpick.
6. Place on a foil-lined baking sheet. Brush with 2 tablespoons warmed jam, if desired, and bake at 350°F for 15 minutes until heated through.
7. Serve immediately with additional jam, if desired.

1. Using a mandolin slicer, slice the cucumber lengthwise into long thin pieces; pat dry.
2. In a medium bowl, combine cream cheese and sundried tomatoes; mix well.
3. Spread 2 teaspoons of cream cheese mixture down one side of the cucumber slice.
4. Place 2 pieces of turkey on cream cheese, overlapping to fit.
5. Starting at one end, roll up the cucumber and secure it with a toothpick. Repeat with remaining ingredients.
6. Cover and refrigerate for up to 4 hours.
7. Makes 36 roll-ups.

1. Spread tortillas evenly with Southwest cream cheese, sprinkle with shredded lettuce and chopped tomato leaving a 1-inch space open to secure roll up.  
2. Top each tortilla with 4 slices of oven roasted chicken slices. 
3. Roll tortilla up tightly around filling towards the open end with just cream cheese. 
4. Place seam side down and cut using a serrated knife into 1-inch thick pieces discarding the ends. 
5. Place a paper stick to secure the seam and serve as healthy lunch lollipops. 

1. On an 18 to 24-inch charcuterie board, fold and arrange chicken and ham slices on opposite sides. 
2. Place cheese chunks on board. Spoon Tzatziki, hummus, cashews, pistachios and olives into small bowls and arrange bowls on board.
3. Layer pita bread halves and arrange crackers to fill in empty spaces on board.
4. Arrange apricots and dates to fill in empty spaces around bowls. Layer cucumber slices and place grapes on board to fill in remaining space. Serve immediately. Approximately 12 servings.

Tip: To make ahead, arrange everything on the board except crackers and bread. Cover and refrigerate up to 4 hours. Remove from refrigerator, uncover and add bread and crackers. Let stand at room temperature 15 minutes before serving.

1. Heat oven to 350°F.
2. In a small saucepan, over medium heat, melt butter with Worcestershire sauce, brown sugar and mustard until thoroughly melted and combined; Stir in poppy seeds. Set aside.
3. Slice the entire package of rolls in half horizontally, keeping all of the bottom and top halves intact.
4. Place bottom half of rolls into a lightly greased 9″ x 13″ baking dish. Layer sliced ham on bottom buns. Arrange cheese slices evenly over ham.
5. Place roll tops on top of cheese. Brush melted butter mixture evenly over all. Cover pan with foil and let sit for 10 minutes.
6. Bake at 350°F. covered, for 10 minutes; remove foil and bake 5-10 minutes longer, until lightly browned and cheese is melted. 
7. Serve warm with warmed raspberry jam for dipping, if desired.

Tip: Sandwiches can be made the day before, covered and refrigerated until ready to bake. Add an additional 5 minutes of baking time while covered.

1. Preheat oven to 375°F.
2. On a parchment lined sheet pan unroll crescent dough and separate it into 8 triangles.
3. Layer 2 half slices of chicken and 2 half slices of ham over the dough.
4. Lay one half of the slice of cheese towards the bottom wider edge of the dough and roll the dough towards the point.
5. Bake at 375°F for 12-15 minutes till lightly golden. Serve warm with dipping sauce, berries, and pea pods for a complete meal.

Grilled Pineapple Salsa

1. Preheat the grill or grill pan over medium-high heat.
2. Brush pineapple with olive oil and grill until charred on both sides. Set aside to cool, then chop into bite-sized pieces.
3. In a medium bowl, mix pineapple, peaches, jalapeños, onions, and lime juice. Season with salt and garnish with cilantro.

Garlic Aioli

1. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl.
2. Cover and refrigerate for at least 30 minutes before serving.

Sandwich

1. Preheat the oven to 350ºF.
2. Meanwhile, slice Hawaiian Rolls in half. Add garlic aioli to one side.
3. Top with Honey Ham, grilled pineapple salsa, and Swiss Cheese.
4. Heat in the oven until the cheese is melted and the tops of rolls are golden brown.
5. Serve warm. Enjoy!

1. On a clean cutting board, pre-assemble the quesadillas as follows:
   1. Place the tortilla then spread ½ cup of shredded cheese over half the tortilla.
   2. Top cheese with 4 ounces of Golden Roasted Chicken Breast, then ¼ cup bacon and half of an avocado.
   3. Fold over the tortilla.
2. Using a griddle cooktop (set to 350°F) or a large sauté pan, place a small amount of butter into the pan over medium heat.
3. Once the butter is melted, place the quesadilla in the pan and cook for 4 minutes until the tortilla is golden brown in color. Flip over and cook for an additional 4 minutes until the tortilla is golden brown and crispy and the cheese is melted.
4. Cut into 6 equal pieces and serve with a side of Ranch dressing for dipping.