Prepare the chicken

1. Preheat oven to 375

2. Combine the chicken and potatoes in a large bowl. Drizzle with 1/2 tablespoon of olive oil, toss to coat, then season with salt and pepper and Herbs de Provence

3. In a large skillet, 2 Tbsp of light butter over medium heat. Drizzle in remaining 1/2 Tbsp of olive oil and give it a good stir

4. Add the chicken to one half of the skillet and the potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes until browned on both sides. Transfer the chicken and potatoes to a plate and cover to keep warm.

Prepare the sauce

1. In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute until fragrant.

2. Stir in the chicken broth and dijon mustard, then whisk in half and half, salt and pepper

Put it together

1. Return chicken and potatoes to the pan, giving them a good stir in the sauce to keep them from drying out in the oven

2. Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork tender.

3. Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired.

4. You can reduce the amount of points by reducing the amount of potatoes – the original recipe called for 1/2 pound of potatoes to feed 4 people. If I tried to divide 1/2 pound of potatoes among my family, they would revolt! So adjust as you see fit for your family!

1. Preheat oven to 350

2. Place chicken in a baking dish

3. Combine soup, mushrooms, sour cream and wine. Pour over chicken

4. Top with paprika

5. Bake for about 1 hour. Delicious served over rice.

1. Mix flour, baking powder and salt in a large bowl.
2. Add Greek yogurt and stir well
3. Add water -start with 1/2 cup, add more if needed – only add a tablespoon at a time!
4. Knead in the bowl for about 30 seconds.
5. Cover and let dough rise in a warm place for at least an hour, but the longer the better – I let mine go a few hours until it doubles in size ** see below how I create a warm place!
6. Weigh out dough and divide into 8 equal pieces
7. Shape dough – you can roll dough into a rope and form into a bagel shape or just shape into a bun shape – this is my preference, it gives more “surface area” for cream cheese or sandwich fillings.
8. Brush each bagel with egg wash. Top as desired with sesame seeds, poppy seeds, Everything But the Bagel Seasoning or whatever you prefer.
9. AIR FRYER: Cook in air fryer at 325 for 12 minutes, turning over the last 3 minutes. OVEN: Bake in oven at 375 for 25 minutes on the top rack on parchment paper or silicone baking mat. If using parchment paper, spray with non-stick spray.
10. Cool for 15 minutes. Slice and freeze. To use, microwave for 15 seconds and then toast.

11. **Instant dry yeast is yeast that can be mixed right with the dry ingredients, it does not need to be proofed – one brand is SAF.

    If you use active dry yeast, you should add it to the warm (115 degrees) water and let it sit and bubble for about 10 minutes and then add to dry ingredients

    **to create a warm place for dough to rise, preheat your oven to 200 for 1 minute 30 seconds. Do not let it get to 200 – only do it for 1 minute and 30 seconds! Turn oven off and put dough bowl in oven and let rise.

1. Heat oven to 400. Pierce potatoes in several places with the tip of a sharp knife. Bake 1 1/4 hours or until tender. Immediately cut potatoes in half lengthwise, scoop out the centers leaving a 1/4 inch thick shell.
2. Beat potato pulp, broth, 1/2 of the cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells. Top with remaining cheese and paprika.
3. Bake at 400 for 20 minutes.
4. ***These can be frozen! Freeze before you bake. Thaw and bake at 400 for 20 minutes or until heated through.***

1. Place water, sweetener and cornstarch in a small saucepan. Stir/whisk until combined.

2. Add blueberries and mash them a bit with a potato masher.

3. Cook over medium heat, stirring frequently until the mixture boils.

4. Turn heat down and let cook about 5 minutes until thick. Add zest and juice if desired.

5. Serve over waffles, pancakes, ice cream or crepes – or whatever!

1. Brown ground beef and onion. Drain

2. Add noodles, tomato soup and water.

3. Simmer 15-20 minutes, stirring occasionally.

4. Add sour cream and mushrooms, heat through. Serve.

1. In a large bowl, whisk eggs VERY WELL

2. Add can of sweetened condensed milk to eggs. Whisk well.

3. Add in vanilla and salt. Mix well

4. Slowly add in milk while whisking.

5. Next, add in whipped cream. I whisk it in very well.

6. Serve and top with grated nutmeg

7. Store in refrigerator. Before serving, whisk the cream back into the milk mixture if settled on top.

1. Preheat oven to 300 degrees

2. In large mixing bowl, combine all ingredients with an electric mixer until well blended

3. Knead dough for 2 minutes

4. On floured surface, roll dough to 1/4 inch thickness

5. Using cookie cutters of your choice, cut out biscuits

6. Bake 25-30 minutes on ungreased cookie sheet

1. In a large pot, bring water to a boil

2. Boil walnuts for 5 minutes. Drain and rinse with hot water

3. Place in a bowl and sprinkle with sugar. Stir until sugar is dissolved

4. In a heavy frying pan or dutch oven, heat 1/2 inch of oil to 325-350 degrees.

5. Add walnuts and fry for about 5-7 minutes until golden brown. Stir constantly and keep a close eye – they will burn quickly. Check temperature and adjust as needed.

6. When done, using a slotted spoon, take walnuts out of oil into a colander over a pot or bowl

7. Sprinkle with salt and shake or stir to coat evenly.

8. Spread nuts out on layers of newspaper or kraft paper so the extra oil is absorbed. Let cool completely

9. Store in an airtight container.

General Instructions

1. Mix coconut oil and sugar.

2. Add oils or extracts or other add ins.

3. Mix well

4. Scoop into 4 oz jars.