1 pound chicken tenderloins
2 slices fully-cooked bacon
1 tablespoon vegetable oil
1/2 teaspoon garlic pepper seasoning
1/2 cup barbecue sauce
1 cup shredded Mexican Blend Cheese
8 slices Bakery multi-grain bread

1/4 cup balsamic vinaigrette
1 tablespoon basil herb paste
1 (15.5-ounce) can black-eyed peas (drained and rinsed)
1/3 cup pre-diced fresh tomatoes
1/4 cup pre-diced red onions
1/4 cup pre-diced green peppers
1 avocado

large zip-top bag
1 1/2 cups malted milk balls (can be frozen for easier crushing)
1 (8-ounce) container frozen nondairy whipped topping, thawed
6 Bakery brownies
1/4 cup chocolate syrup