1. Heat sesame oil in a saucepan and add the garlic and ginger. Cook over medium flame for 1 minute.
2. Add beef stock, mushrooms, carrots and soy sauce and bring to a boil.
3. Reduce the heat and hold on low for assembly.
4. Evenly divide cooked ramen noodles in 4 large bowls.
5. Place 2 ounces each of sliced Angus Seasoned Roast Beef on top of the noodles. Ladle hot ramen broth over the noodles and beef.
6. Garnish with green onions, sesame seeds, sautéed baby bok choy or spinach, togarashi, nori strips, and soft-boiled egg.

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 Oven 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 Oven 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. Open the can of biscuits. Split each biscuit in half, so you end up with 16 dough pieces.
2. Evenly distribute the cheddar cheese and Angus Seasoned Roast Beef and/or Smoked Honey Turkey Breast.
3. Pull the sides of the biscuit up and pinch them together to secure.
4. Brush the tops of each biscuit with the melted butter and sprinkle the tops with the everything bagel seasoning.
5. Place bites into the air fryer basket so they are not touching.
6. Cook in the air fryer at 350°F for 5 to 6 minutes until the biscuits are cooked and golden brown and crisp on the outside.
7. Let them cool for a few minutes before eating.
8. Serve with your favorite dipping sauce such as a horseradish cream sauce, honey mustard, or ranch dressing.

Note: For a lighter option, use Smoked Honey Turkey Breast in place of the Angus Seasoned Roast Beef.

1. Lay all four tortillas out on a clean work surface. Place ½ cup of scrambled eggs down the center of the tortillas. In a line next to the scrambled eggs place ¼ cup of pimento cheese spread.
2. Next, place 2 ounces of ham, folded over the top of the pimento cheese spread. In a line below the scrambled eggs, place the sliced roasted red peppers and top with shredded cheese.
3. To roll the burritos, fold the sides of the tortillas in 1” on each side. Begin tightly rolling the tortilla making sure to keep the ingredients inside the rolled burrito.
4. Set air fryer at 350°F and place 2 of the rolled burritos into the basket. Cook for 6-10 minutes until crispy and golden brown. Remove and cut in half. Serve with your favorite salsa or hot sauce and sour cream.

Tip: Breakfast burritos can be made ahead of time and placed in a sealed bag then frozen and held for up to a week. When ready to eat, make sure to thaw in the refrigerator. When heating in the air fryer, cook for 12-15 minutes.

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. Peel and seed the avocado and place in a mixing bowl. Smash the avocado until smooth.
2. Add the ranch dressing and thoroughly mix. Set aside for sandwich assembly.
3. Follow package instructions for waffles. Place on a clean work surface and spread 1 tablespoon of avocado ranch on each of the waffles.
4. Next shingle 3 ounces of Smoked Honey Turkey Breast, 3 slices of bacon, 2 tomato slices and ½ cup of spring mix.
5. Close the sandwich with one of the waffles and cut on a bias. Serve with your favorite chips or side dish.

Tip: For added flavor, prior to closing the sandwich, cook an over easy egg and place on top of the turkey and then finish building the sandwich per the instructions.

1. Preheat the oven to 375°F.
2. Grease the sides and bottom of a muffin pan.
3. Place slices of ham in 12 standard-size muffin cups pushing the ham to the side and bottom of the cups.
4. In a small to medium-sized bowl, whisk the eggs, and season with a pinch of salt and pepper.
5. Divide the egg mixture evenly between the 12 cups, pouring over the ham filling cups about ¾ of the way full.
6. Sprinkle the top with red pepper, cheese, and chives.
7. Place in preheated oven and bake for 15-18 minutes until the top is set and springs back when touched.
8. Remove from the pan by running a butter knife around the edges and serve. Can be served warm, or at room temperature.

1. Soak 24 wooden toothpicks in water for 10-15 minutes. Drain and pat dry.
2. While toothpicks are soaking, bake tater tots according to package directions. Remove from oven and allow to cool slightly. 
3. Set oven to broil.
4. Cut each slice of roast beef lengthwise into 3 strips. Wrap one strip of roast beef around each tater tot and secure with toothpick.
5. Place on baking pan and place under broiler for 3-5 minutes, turning tater tots halfway through cooking time. 
6. Serve with barbecue sauce, cheese sauce, and ranch dressing for dipping.

1. In a large sauce pot over medium low heat, combine milk and cheese cubes. 
2. Stir slowly to melt cheese and combine. 
3. Once sauce is smooth, add cooked pasta, steamed broccoli and ham. 
4. Stir over low heat until warmed through, season with salt and pepper as desired.

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. 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. 

1. On a cutting board, cut apple in half from the stem down. Lay each half-cut side down. Slice each half into 6-8 thin half-moons depending on how big the apple is. Cut the core out of each slice.
2. Layer apple slice with slice of cheddar, slice smoked turkey, and top with additional apple slice. Repeating with remaining ingredients.
3. Serve with optional honey yogurt dipping sauce.

Honey Yogurt Dipping Sauce

1. In a small bowl combine yogurt with honey, stir to combine.

1. To assemble sandwich:
   1. Lightly toast 2 slices of sandwich bread.
   2. Spread bread with mustard, as desired.
   3. Top one slice with red onion, cheese, ham and arugula.
   4. Top with remaining slice of bread.
   5. Holding the sandwich firmly, trim the crust edges from all four sides of the bread.
   6. Cut the sandwich in quarters, slicing down the center.
   7. Place the sandwich in the large portion of the bento box.
2. Fill remaining compartments with grapes and peppers.