• Pre-heat oven to 350 degrees.  Arrange 7 jumbo silicone baking cups on a baking sheet.
• Mix all dry ingredients, then add wet ingredients and mix until combined.  Divide evenly into 7 baking cups.
• Bake for 35 minutes or until tops of muffins begin to brown slightly.  Allow to cool slightly before removing from silicone cups and serving.

• Pre-heat oven to 400°. Arrange individual oven-safe baking or meal prep dishes on a baking sheet.
• In a pot, melt butter over medium high heat. Once butter is hot, add onion, celery, garlic, and fresh thyme. Cook and stir for about 5 minutes or until tender. Add flour and stir to coat veggies evenly. No powdery flour should remain visible.
• Add chicken stock and cream of mushroom soup, whisking to ensure there are no clumps of flour. Bring to a boil for 1-2 minutes, then remove from heat and set aside to cool.
• Unroll the puff pastry onto a lightly floured surface. Trim to fit the opening of your baking dish (I prefer square so I don't waste much pastry!). If you need to splice 2 pieces of pastry together, just lightly wet the edges and work the dough to smoosh it together. Crimp the edges of the pastry using your fingers, then cut an "X" in the middle of the prepared pastry squares to allow steam to escape.
• Whisk the egg and water together to create an egg wash. Brush the top and edges of the pastry with egg wash for optimal browning. (Note: Skip the egg wash if you plan to freeze the pot pies.)
• Mix frozen veggies, rotisserie chicken, salt, and spices into the soup mixture. Divide among 6 baking dishes (about 2 cups filling per serving).
• Gently lay each pastry square on top of the filling. Push the corners down slightly if they are sticking up above the edge of the dish, but do not press down farther than that. This will help keep the soup mixture under the pastry as much as possible.
• Bake at 400° for 35 minutes, then increase the temperature to 450° and move to the top rack of the oven for the last 10 minutes. The pastry should puff up slightly, become flaky on the top, and develop a deep golden brown color.

• In a large pot like this, heat olive oil over medium high heat. Once oil is shimmering, add ground chicken and sausage. Cook, breaking apart with a spatula for 5-7 minutes or until cooked through. Drain any excess fat from the pot, or blot it up with a paper towel.
• Add carrots, celery, onion, garlic, and half the salt. Continue to cook for another 2-3 minutes, stirring frequently, until onions and garlic are tender.
• Add chicken stock, cannellini beans, red pepper flakes, black pepper, and remaining salt. Stir, scraping up any browned bits from the bottom of the pot, then add rosemary stalk and bay leaves.
• Lower heat to a simmer, then cover and simmer for 15-20 minutes. The carrots should be fork tender at this point. If they're not, simmer for a bit longer.
• Remove pot from heat and allow to cool for about 5 minutes. During this time, remove the rosemary stalk and bay leaves from the broth. Add half and half and kale to the pot, then stir to combine.
• Serve with fresh grated parmesan cheese, lemon zest, and bread, if desired (not included in nutrition info).

Juicy Air Fryer Chicken

• Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.
• Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.
• Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.
• Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through (sometimes I up the temp to 390 degrees after flipping the chicken for crispier edges). Set aside to cool for about 5 mintes before slicing.

Assemble

• Divide lettuce, cucumbers, tomatoes, chicken, olives, and feta cheese (if desired) into 4 serving dishes. Top with Greek Dressing before serving. Serve with pita bread and hummus if desired.