1 loaf Sweet Bread, cut into 1 inch cubes
2 cups carnation evaporated milk
1 1/4 cups semi-sweet chocolate chips
1 cup white sugar
2 cups milk
5-6 eggs, beaten
2 teaspoons vanilla extract

In a medium saucepan, heat the cream over medium heat. Meanwhile, place the chocolate chips in a large mixing bowl. When the cream comes to a simmer, remove from the heat and slowly pour over the chocolate chips, whisking until the chips melt. Whisk the sugar into the mixture, add the milk, eggs, egg yolks, and vanilla. Lastly, add the bread to the bowl, gently stirring to coat the cubes. Set the mixture aside, about 30-40 minutes or so, to allow the bread to soak. Toss periodically, then pour into a baking dish. Place in 350 degree oven for about 45 minutes. Test the bread pudding to make sure the top is golden brown and the inside is cooked. Let cool and enjoy.
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3 pounds boneless skinless chicken cut into bite-size pieces
1 Tbsp vegetable oil
Minced garlic, to taste
Minced ginger, to taste
1/4 cup sugar
1/2 cup miso (Japanese fermented soybean paste)
1/4 cup sake (Japanese rice wine)
1/4 cup mirin (Japanese sweet rice wine)
1 can (14 1/2 ounces) chicken broth

In a large saucepan, brown chicken in oil. Add garlic and ginger, sauté until tender. Add remaining ingredients; simmer until liquid is reduced and almost evaporated. Enjoy with our favorite sides.
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4 chicken breasts, cooked and shredded.
12 corn tortillas
1 can cream of mushroom soup
1 can green chili enchilada sauce
2 cups shredded cheddar cheese

Heat together cream of mushroom soup, cream of chicken soup, and enchilada sauce. Add chicken. While it heating up, spray a 9X13 inch baking pan with cooking spray. Place 6 tortillas in pan. Add 1/2 of sauce mixture. Sprinkle with 1/2 of cheese. Repeat with remaining ingredients. Bake at 350 degrees for 40 minutes. Enjoy with sour cream, olives, lettuce, tomatoes & other favorite sides.
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1/2 cup frozen unsweetened blueberries
1/2 medium banana, sliced and frozen
3/4 cup plain nonfat Greek yogurt
3/4 cup unsweetened vanilla almond milk
2 cups ice cubes

Add all of the ingredients to a blender in the order listed, and pulse until smooth. Serve immediately.
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2 cups Pulehu Rotisserie Chicken, shredded
3 cans Maika'i Chicken Broth
1 can Cream of chicken soup
1 can Buttermilk biscuit dough
1 10 oz. bag Maika'i Organic Mixed Vegetables

In a large pot, bring the chicken broth to a simmer.
Stir in the cream of chicken soup until smooth and combined.
Cut the biscuit dough into bite-sized pieces and drop into the simmering soup.
Cover and cook 10–12 minutes, until dumplings are fluffy and soup is creamy.
Shred chicken and reserve.
Add the chicken and vegetables, cook for 1-2 minutes.
Season with salt and pepper to taste.

RC: Foodland.com
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