1. In a skillet over medium heat, saute garlic in butter for 1 minute. Add shrimp; cook for 4-5 minutes or until pink.

2. Using a slotted spoon, transfer shrimp to a greased 11×7 baking dish; set aside and keep warm

3. Add wine or broth to the skillet; bring to a boil. Cook and stir for 5 minutes or until sauce is reduced.

4. Pour over shrimp; top with cheese and parsley.

5. Bake uncovered at 350 for 10 minutes or until cheese is melted

Dressing

1. Mix oil, monkfruit, orange juice, vinegar, salt and zest together.

2. Whisk well. Add poppy seeds and whisk until combined.

Salad

1. Divide the salad greens between two bowls or plates.

2. Top each with half the oranges, half the walnuts, half the cranberries, half the feta

3. Top with 1 Tbsp dressing

1. Combine orange juice, oil, monkfruit, vinegar and salt in a bowl.

2. Whisk until blended.

3. Add poppy seeds and whisk to combine.

1. Preheat oven to 400º and grease a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham and sprinkle with 1 Tbsp cheese. Crack an egg into each ham cup and season with salt and pepper.

2. Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks).
3. Garnish with parsley and serve.

1. In an oven proof skillet, heat 2 tsp oil.

2. Add onion, celery, carrot and garlic. Saute until veggies start to soften.

3. While veggies are cooking – mix up sourdough topping if using this option. Let sit.

4. Add corn

5. Over medium high heat, to this mixture, add 3 Tbsp butter, let melt

6. Sprinkle on flour, stir to combine about 1 minute

7. Season with salt and pepper to taste

8. Slowly add broth while stirring. Add milk. Stir and bring to a gentle boil until thickened.

9. Add chicken, stir

Topping – Option 1

1. In a bowl, mix sourdough starter, eggs, salt, basil, baking powder and 1 Tbsp melted butter.

2. Pour on top of chicken mixture.

3. Bake in a preheated 400 degree oven for 25 minutes or until golden.

4. Cut into 6 servings

Topping – Option 2

1. Separate biscuits and place on top of filling.

2. Bake at 375 for 17-20 minutes or until biscuits are golden

3. Cut into 6 servings

1. Preheat oven to 400F.
2. Lightly grease a 9×13 baking dish with cooking spray and set aside.
3. Set a large skillet over medium-high heat and add in diced bacon; cook until crispy.
4. Remove bacon from skillet and set aside. DON’T discard bacon fat.

5. Return skillet to heat

6. Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.
7. Add chicken breasts to the hot oil – you may have to do this in batches if skillet isn’t big enough – and cook chicken breasts for 2 to 3 minutes, or until golden brown.

8. Flip over the chicken breasts and continue to cook for 3 more minutes.

9. Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.

10. In a small bowl combine cream cheese, garlic powder, onion powder, dill weed, and chives; mix until thoroughly combined. Taste for seasonings and adjust accordingly.

11. Top each chicken breast with 2 tablespoons of the cream cheese mixture. Spread to coat the surface of each chicken breast.
12. Take half of the bacon and add on top of the cream cheese.
13. Sprinkle shredded cheese over the chicken breasts.
14. Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
15. Remove from oven.
16. Garnish with remaining bacon, fresh parsley, and scallions.
17. Serve.

1. In a slow cooker, place peaches in the bottom, then sprinkle on the brown sugar, then cinnamon, nutmeg and salt. Pour in 2 cups oatmeal, then 2 cups milk over the oats, then 2 cups water. DO NOT STIR!!!
2. Cook overnight for 8 hours on low (my quick oats were done in 7 hours).
3. Stir and serve

1. Heat the oil in a large skillet over medium-high heat. Season the chops with paprika, salt and pepper on both sides and sear in the hot pan for 3-5 minutes on each side depending on the thickness or until cooked to your liking. Remove chops from pan and set aside

2. Add garlic, onion, Italian seasoning and stir fry in pan juices until fragrant, about one minute

3. Add in the stock and allow to reduce a little

4. Reduce heat to low and add the half and half and bring the sauce to a gentle simmer. Adjust seasoning with salt and pepper

5. Add the spinach leaves and allow to wilt in the sauce and stir in the parmesan cheese. Allow sauce to simmer for a minute or two until cheese melts.

6. Transfer pork chops back into the pan to reheat; sprinkle with the parsley and spoon the sauce over each chop.

1. Melt the butter in a soup pot. Add the onions and wilt over medium low heat, covered, for 20 minutes, stirring occasionally.

2. Sprinkle the Monkfruit over the onions, toss, and cook, uncovered, until caramelized, 10 minutes. Sprinkle with salt and pepper

3. Add 3 cups of the stock and simmer, uncovered over medium heat for 15 minutes. Then add the remaining 3 cups of stock and the wine; cook until the broth is rich in taste, another 30-40 minutes

4. Preheat the broiler, or the oven to 350

5. Divide the soup among four ovenproof bowls. Top each with a slice of toasted French bread (I like to tear mine in bite size pieces) and sprinkle the cheese evenly on top. Place under the broiler until the cheese melts or back until the cheese melts and the soup is bubbly.

1. Preheat oven to 375.

2. Place chicken pieces in a 9×13 baking dish that has been sprayed with non stick spray

3. Sprinkle taco seasoning over chicken.

4. Spread salsa on top of chicken

5. Sprinkle cheese over salsa

6. Bake for 30 minutes at 350 or until chicken reaches 165 degrees.

7. NOTE: I use homemade taco seasoning, but you can use anything you like

   Taco Seasoning:

   3-4 Tbsp Ground Cumin

   3 Tbsp kosher salt

   2 Tbsp garlic powder

   2 Tbsp ground black pepper

   2 Tbsp SMOKED paprika

   INSTRUCTIONS 

   Mix all ingredients.

   Place in an airtight container

   Use about 3 Tbsp per 1 pound of meat