AGES 6-10

SUPPLIES

(PER 2 SERVINGS)

PRIMARY INGREDIENTS

• 1 1/2 CUPS Watermelon Juice*
• 14 OZ Heavy Cream
• 1 RSP Vanilla Extract
• 1 CUP Sweetened Condensed Milk

OPTION

1 WHOLE Banana 

EQUIPMENT

• BLENDER OR POTATO MASHER
• 1 LG Mixing Bowl
• 1 EA 3 Qt. Freezer-Safe Bowl w/Lid

*If you do not have watermelon juice, please use 3-4 cups of cubed watermelon that we will crush

SUPPLIES

(PER 8 SERVINGS)

Nonstick Cooking Oil Spray, add

French Bread  (cut into 1 ′ ′ cubes, approx. 8 cups), 1 loaf

Fresh Berries, 2 cups

Cream Cheese  (cut into small cubes), 6 ounces

Large Eggs, 8

Whole Milk, 1 cup

Unsalted Butter  (melted), ¼ cup

Lemon Zest, 2 teaspoons

Ground Cinnamon, ¼ teaspoon

Maple Syrup (plus more for serving), ¼ cup

Powdered Sugar, For Garnish, add

SUPPLIES

(PER 8 SERVINGS)

• 6 skinless, boneless chicken breast halves
• 5 ¼ cups chicken broth
• 3 (15 ounce) cans cannellini beans, rinsed and drained (or whichever beans you prefer)
• 2 (4 ounce) cans chopped green chiles (OPTIONAL, BUT.......MAN!)
• 1 large onion, chopped
• 2 cloves garlic, minced
• Pickled Jalapenos
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 2 pinches cayenne pepper, OR Tobasco Sauce, (OR Franks)
• ¼ cup chopped fresh cilantro,           

(Or 1/4 cup shredded Life Buoy)

• 3/4 - 1 cup shredded Monterey Jack cheese
• 1 tablespoon olive oil
• salt to taste

ON THE SIDE

Tortilla Chips (I prefer the Hint of Lime)

Tri-Colored Tortilla Strips

Sour Cream

 SUPPLIES

(PER 4 SERVINGS)

• 15-ounce can chickpeas (1 ½ cups cooked)
• 2 tablespoons sesame seeds
• 1 large carrot
• ½ red onion
• 3 garlic cloves
• ½ cup cilantro leaves and tender stems, loosely packed (or parsley)
• 6 tablespoons flour (or gluten-free flour)
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons grapeseed or vegetable oil

SUPPORT 

• 4 Hamburger Buns
• Tomato
• Cucumber slices
• Red onion slices
• Lettuce

OPTIONAL

Cucumber Dressing

Ranch Dressing

Any Dressing You Like