1. Preheat oven to 400

2. In a bowl mix together mayo, cheese, parsley and pepper

3. Spread mayo mixture evenly over cod filets

4. Place cod on a parchment lined baking sheet

5. Bake for about 12-15 minutes until fish flakes easily. Then switch oven to broil and broil for about 2-3 minutes – keep an eye on it, it can burn quickly!

1. In a heavy pot, heat olive oil. Add tomatoes, salt and pepper and let cook for about 15 minutes, until tomatoes soften and start to char a bit and burst

2. Add remaining ingredients and cook for another 15 minutes.

3. Next, either use a hand blender or process in batches in a blender to get soup to a smooth consistency. Enjoy.

1. Mix all ingredients together in a crock pot EXCEPT sweetener

2. Cook on low 8 hours

3. Add sweetener of your choice when serving.

1. Cook noodles as directed on package. Drain and rinse.

2. Cut broccoli into bite sized pieces.

3. In a saucepan, melt butter over medium heat. Add onions and cook for about 1 minute. Add flour, dry mustard, salt and pepper. Stir and cook constantly for 1 minute. Add milk slowly, stirring constantly. Cook over medium-high heat until thick and smooth.

4. Add cheese and stir until melted.

5. In a large bowl, lightly combine noodles, ham, broccoli and sauce. Pour mixture into greased 11×7 casserole.

6. Bake at 375° for 20-25 minutes or until casserole is bubbly and heated through.

1. Preheat oven to 350°

2. Spray a mini loaf pan with nonstick spray

3. Pour melted butter in mini loaf pan. Add 2 tsp brown sugar substitute and stir until combined.

4. Lay apple slices over brown sugar-butter mixture and set aside

5. In a medium bowl, combine flour, baking powder, baking soda, salt, brown sugar, monkfruit sweetener and spices. Stir to combine

6. In a small bowl, combine apple sauce and molasses and egg (if using). Stir until well combined.

7. Add wet ingredients to dry ingredients and stir until just slightly combined. Add in brewed tea. Stir until thoroughly combined.

8. Pour batter over sliced apples

9. Bake at 350 for 18-22 minutes or until a toothpick inserted in the center comes out clean.

10. Let cool for 10 minutes. Loosen edges with a knife and invert onto plate. Serve warm.

1. Spray a small single serve baking dish (I use a 10 oz ramakin) with non stick spray

2. Add 3/4 tsp of butter and 1 Tbsp of brown sugar to the dish. Microwave for 20 seconds. Stir butter and sugar together. Add sliced peaches on top of sugar mixture. Set aside

3. In a small mixing bowl, mix flour, monkfruit, baking powder, salt, applesauce, milk and vanilla. Whisk until batter is smooth

4. Pour batter over peaches.

5. Bake for 20 minutes in a 350° oven OR microwave on high for 50 seconds. The texture is better baked in the oven, but the microwave version is delicious too!

6. Let the oven version sit for 10 minutes then invert onto plate. Let the microwave version sit for 5 minutes and then invert on the plate.

1. In a shallow dish, beat egg.

2. In another dish, place bread crumbs

3. Sprinkle chicken with salt and pepper

4. Dip chicken in egg, then coat with bread crumbs

5. Melt butter in a fry pan. Brown chicken on each side.

6. Place chicken in baking dish, spread mushrooms and cheese on top.

7. Add wine and broth to the baking dish.

8. Bake at 350 for 1/2 hour.

1. Preheat oven to 375

2. Place the chicken breasts in an oven proof dish and spread 1 Tbsp of the basil pesto onto each chicken breast

3. Add the sliced tomatoes on top of the pesto

4. Sprinkle the grated mozzarella on top of the chicken breasts

5. Bake in the oven for 30-35 minutes that the chicken breasts are thoroughly cooked all the way through.

6. Garnish with fresh basil leaves

Stove Top

1. Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. 

2. In a Dutch oven, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels.
3. Discard drippings, reserving 2 tablespoons in pan.
4. Add the onions, green peppers and jalapeno to Dutch oven; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute more.
5. Stir in the corn kernels and corn liquid.
6. Bring to a simmer; cook until corn is tender and mixture has thickened slightly, 20-25 minutes.

7. Stir in half and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency.

Crock Pot

1. Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker.

2. In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly.

3. Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.

1. Cook pasta according to package directions

2. Drain and rinse with hot water

3. Place in a large bowl and sprinkle salad supreme over hot noodles (I end up using more than 2 Tbsp because that is how my family likes it)

4. Mix well.

5. Add veggies if desired.

6. Add salad dressing. MIx well.

7. Cover and refrigerate at least 2 hours. The longer the better. Stir well before serving.