4 teaspoons olive oil
2 cups fresh sliced mushrooms
2 cups cooked white rice
1 (16 ounce) jar salsa
8 ounces boneless chicken breasts, cooked and diced
4 ounces shredded Cheddar cheese
6 tablespoons sour cream

Preheat the oven to 350 degrees. Heat oil in a skillet over medium heat. Add mushrooms; cook and stir. Combine mushrooms, rice, salsa, chicken, Cheddar cheese, and sour cream in a bowl; transfer to a greased casserole dish. Bake in the preheated oven for 25 to 35 minutes. Enjoy.

RC: NEKAYAH @ Allrecipes.com
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1 can tuna, drained
1 cucumber, chopped
1 tomato, diced
1 tsp. extra virgin olive oil
1 tsp salt
season to taste (oregano, thyme, rosemary, etc...)

Mix tuna and vegetables in a bowl. In a separate bowl, combine the oil, salt and seasoning. Drizzle with olive oil mixture over the salad and mix thoroughly and enjoy!
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2 14 oz. cans lentils, rinsed and drained
4 stalks celery, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
2 Tbsp. mint leaves, chopped
1/2 cup parsley, chopped
3.5 oz. crumbled feta cheese
1/4 cup olive oil
2 lemons
sea salt
pepper

Add all ingredients to a large bowl, season with olive oil, lemon juice, sea salt, and pepper and either serve right away or divide amongst 4 meal prep containers and store in the fridge for up to 4 days.
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2 large flour tortillas
1 cup shredded rotisserie chicken
2 tablespoons mayonnaise or ranch dressing
1 cup chopped lettuce or greens
1/2 cup diced or sliced tomatoes
1/2 cup shredded cheese (Cheddar or mozzarella)
Optional: Sliced red onion, avocado, or bacon bits

Mix the base: In a small bowl, toss the shredded chicken with your choice of mayo or ranch dressing until well coated. Microwave the flour tortillas for 15 to 20 seconds so they become soft and easy to fold without cracking. Lay each tortilla flat. Add a layer of chopped lettuce, followed by the dressed chicken, tomatoes, and cheese down the middle. Roll it up by folding in the left and right sides of the tortilla by about an inch. Bring the bottom flap up over the filling, tuck tightly, and roll forward into a neat cylinder.

Crisp (Optional): Place the wrap seam-side down in a dry skillet over medium heat. Toast for 1 to 2 minutes per side until golden brown and crispy, then cut in half and serve.

Enjoy!
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1 (6oz) pre-made graham cracker crust
1 (8oz) tub of Cool Whip (thawed in fridge)
6 regular sized Hershey's Chocolate Bars (about 9 ounces)

Break apart your Hershey's Bars and reserve 2-4 pieces for garnishing the pie later. Place them in a microwave safe bowl and heat for 20-30 second increments until the chocolate is melted.
Add the thawed Cool Whip to the melted chocolate and mix until well combined.
Spoon the mixture into your prepared pie crust, and then use a cheese grater to garnish the top with any chocolate you have set aside.
Refrigerate and chill for at least 3 hours or overnight before slicing

RC: thelazydish.com
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