• Defrost chicken according to package instructions and dice
• Cut top off each tomato and scoop out the pulp and seeds (save top)
• Sprinkle inside with salt and invert on a paper towel to drain
• Thinly slice the bottom of the tomato so it's square and can sit upright
• Blend the cottage cheese until smooth in a food processor
• Add juice of 1 lime, green bell pepper, grated onion and cilantro leaves and pulse the food processor a few times until well blended
• Add chicken to the mixture in the food processor and pulse further until minced
• Season with salt and pepper to taste
• Spoon mixture into tomato jiggers and place top back on each tomato
• Chill before serving
• Any leftover mixture can be used as a cracker or sandwich spread

½ package of Pilgrim's Pride Key Lime Flavored Chicken Breast Fillets
1 lime
1 small onion, grated
1 medium red bell pepper, seeded and large diced
3 tablespoons cilantro leaves
2 jalapeņo red or green peppers, seeded and fine diced
2 cups Panko bread crumbs
½ cup flour
½ cup olive oil
½ teaspoon baking powder
¼ cup water
Kosher salt
Freshly ground black pepper

• Preheat over to 400°F
• Defrost chicken according to package instructions and dice
• Place all ingredients, except flour, baking soda and water, in a food processor and pulse until blended
• Season with kosher salt and black pepper to taste
• Place mixture in mixing bowl and add flour and baking soda and stir until blended
• Add water and stir until blended
• Place Panko bread crumbs in a shallow pan
• Spoon 1 tablespoon of the chicken mixture at a time into the bread crumbs and roll until covered
• Brush each side of fritter lightly with olive oil
• Place each fritter on a cookie sheet lined with baking parchment paper
• Bake at 400°for 15 minutes or until golden brown
• Serve with Holiday Cabbage Salsa

1 small head of cabbage finely diced
½ cup onion finely diced
1 red bell pepper finely diced
1 red or green Jalapeño finely diced
½ cup apple cider vinegar
1½ teaspoons Kosher salt
2 teaspoons sugar
Freshly ground black pepper to taste

Mix all of the ingredients together and set aside until ready to serve.

1 Pilgrim's Pride Turkey Breast (about 6 lbs)
¾ cup Blackstrap Molasses
10 ounce jar Jalapeño jelly
1 cup guava nectar (canned drink)
1 cup red wine
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unrefined coconut oil
2 pounds of butternut winter squash, peeled and cut into French fry type strips
1 large red onion, sliced ¼ inch

• Defrost turkey breast in refrigerator (about 24 hours)
• Preheat oven to 350°F
• Rinse and dry breast then season with salt and pepper
• Place the turkey in a roasting pan over a bed of the butternut squash and red onions
• Mix molasses, Jalapeño jelly, guava nectar and red wine in sauce pan
• Bring mixture to a boil and remove from heat
• Add coconut oil to mixture and blend in well
• Pour half of the mixture over the turkey and bake at 350°F covered loosely with foil
• After 30 minutes add ½ cup water to roasting pan and stir to loosen drippings
• Baste with drippings in pan every 15 minutes
• After 1 hour uncover and continue cooking at 325°F basting every 15 minutes for 1½ hour or until meat thermometer reads 170°F
• Remove and serve sliced with baked vegetables and remaining sauce that has been reheated.