1. Preheat the oven to 400.

2. Melt the butter in a 10 inch cast iron or other oven proof skillet over medium high.

3. Add onions, cook and stir until tender, about 2-3 mintues.

4. In a bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 mintues. Add the chicken and veggies, heat through.

5. Arrange biscuit pieces over the to of the chicken mixture. Bake until biscuits are golden brown, about 15-20 minutes.

6. ***If you do not have an oven proof skillet, transfer the chicken mixture into a casserole dish once it is heated through in the pan and proceed from there***

1. Preheat oven to 350. Place chicken in a shallow greased casserole.

2. Layer cheese on top.

3. Mix soup, wine, salt and pepper; pour over cheese.

4. Sprinkle stuffing mix on top and drizzle with melted butter. Bake 45 minutes or until internal temp reached 165

5. HOMEMADE CREAM OF CHICKEN SOUP MIX: https://joanspointedplate.com/cream-of-whatever-soup-mix/

1. In a bowl, mix pancake mix, milk, eggs and baking powder.

2. Divide batter evenly among 14 egg bite molds

3. Pour 1 1/2 cups water in pressure cooker.

4. Place lids on molds and offset stack them in the Instant Pot.

5. Cook on manual high pressure for 14 minutes. Let natural release for 5 minutes, then manual release.

6. Flip over mold and push the top of your thumb into the bottom of the mold to release the pancakes.

1. Preheat oven to 350.

2. Spray a 9×13 pan with non stick spray, set aside

3. Melt 1/3 cup of light butter and sit aside so it will cool down

Pumpkin Pie Layer

1. In a large bowl, combine pumpkin puree, skim milk, cashew milk, eggs, sugar and cinnamon.

2. Whisk until well combined. Set aside

Cake Topping

1. In another large bowl, mix together cake mix, cinnamon, nutmeg, ginger and cloves.

2. Whisk until the spices are evenly distributed throughout the cake mix. Set aside

Assembly

1. Pour pumpkin pie mixture into the 9×13 pan.

2. ***See note below for an alternate way to do the next step!

3. Spoon/sprinkle the cake mixture over the pumpkin pie filling

4. Combine the egg whites and the melted butter, whisk well.

5. Pour egg white mixture over the cake mix, trying to make sure it is almost all "wet". **see note below for alternate method**

6. Bake cake in 350 degree oven for 50-60 minutes. Mine took 60.

7. Let cook on a wire rack for 30 minutes and then refrigerate until thoroughly chilled. Serve chilled with a dollop of whipped cream.

8. *****Note – as an alternative to sprinkling the dry mix on and pouring the egg white/butter mixture over, you can mix the eggs with the cake mix and make a crumb topping and crumble that on top of the pumpkin pie mixture.***** See my video linked below to understand more of what I am talking about!

1. Preheat oven to 400

2. Combine chicken, hot sauce and celery

3. Top flatbread with chicken mixture

4. Sprinkle with cheese
5. Bake for 10 minutes

6. Drizzle with a teaspoon or blue cheese or ranch dressing

1. In a pot, melt butter over low heat.

2. Stir in marshmallows and stir over low heat until completely melted and smooth.

3. Remove from the heat.

4. Stir in pumpkin pie spice, cinnamon and drained pumpkin puree until well incorporated.

5. Add 1/2 of the crisp cereal, mix well. Add the rest and mix until well combined.

6. Spray a 9×9 baking dish with non stick spray (I use butter flavor).

7. Put a little butter on your hands and press marshmallow cereal mixture into dish until even and touching all sides. Let sit until it sets. *These bars are SOFT! If you do not want them soft, but crunchier – more like a traditional rice cereal treat, double the pumpkin pie spice and leave out the pumpkin puree!*

8. NOTE: YOU MUST DRAIN THE PUMPKIN! I put a coffee filter in a mesh sieve, put the pumpkin in, put a coffee filter on top and put a can on pumpkin on top to weigh it down (See video). I let it sit for 45 minutes, pressing down the can each time I walked by.

1. In a large soup pot, combine broth, salt and pepper. Bring to a boil over high heat

2. Add carrots and orzo, bring to a boil

3. Reduce heat to low and simmer, partially covered until orzo and carrots are tender, about 8-10 minutes

4. Stir in chicken; cook until heated through.

5. Remove pot from heat; stir in lemon juice and dill

6. Serve.

For Instant Pot

1. Spray the pot with non stick spray and turn to saute

2. Once your pot is hot, add tomatoes, garlic, Italian seasoning, salt and pepper.

3. Cook until just fragrant using a wooden spoon or spatula to prevent sticking

4. Brown chicken on all sides for 3-5 minutes. This will prevent chicken from sticking together when under pressure

5. Add the noodles and chicken broth to the pot. Stir and make sure all of the pasta is pushed below the liquid.

6. Close and lock the lid and turn the pressure valve to sealing. Select pressure cook (high) and set the time for 3 minutes

7. While pasta is cooking, blend the Greek yogurt and cottage cheese together until smooth an set aside.

8. When the cook time is complete, quick release the pressure an remove the liquid. drain extra liquid if necessary.

9. Add the spinach and fresh basil to the pot and stir until the leaves have wilted, then drain the excess liquid from the pot.

10. Add the parmesan cheese and yogurt mixture and stir until evenly mixed. Measure or weigh to divide into 6 equal servings.

Crock Pot

1. Lightly spray a skillet with cooking oil.

2. Add tomatoes, garlic, Italian seasoning, basil, salt and pepper. Saute over high heat for 30 seconds.

3. Next, add chicken and brown for 1-2 minutes until chicken no longer sticks together.

4. Place contents of skillet into crock pot and add 1 cup of chicken broth.

5. Cover with lid and cook on high for 2-3 hours or low for 4-5 hours

6. During the last 30 minutes, stir in your noodles and make sure all the pasta is covered in liquid. If you need to add more liquid, do so now.

7. Once the cook time is complete, add the spinach and basil. Stir until the spinach is wilted. Drain the excess liquid from the pot.

8. Blend the cottage cheese and Greek yogurt until smooth, and add to the pot.

9. Stir in parmesan cheese and serve immediately – top with fresh basil

Stove Top

1. Lightly spray a skillet with cooking oil.

2. Add tomatoes, garlic, Italian seasoning, basil, salt and pepper. Saute over high heat for 30 seconds.

3. Next, add chicken and brown for 1-2 minutes until chicken no longer sticks together.

4. Add 1 cup of chicken broth and pasta to the skillet, stir and make sure all the noodles are covered. Once the broth begins to boil, cover your skillet and reduce heat to medium. Simmer for 12-15 minutes, stirring occasionally

5. Once the pasta is cooked, add the spinach and basil. Stir until spinach is wilted. Drain any excess liquid from the pan.

6. Blend the cottage cheese and Greek yogurt until smooth, and add to the pan.

7. Stir in parmesan cheese and serve immediately – top with fresh basil

1. Preheat oven to 400.

2. Spray a 12 cup muffin pan with non stick spray (I don't recommend using liners – the muffins will stick)

3. Whisk together flour, baking powder and salt. Set aside.

4. Beat the egg, sugar and applesauce with an electric mixer on medium speed until smooth. Add the orange juice and zest and beat again.

5. Add the flour and the chopped cranberries to the egg mixture by hand until just combined. Do not overmix.

6. Spoon batter into muffin tins making each one 2/3 full.

7. Bake 15-20 minutes until a toothpick inserted in center comes out clean.

8. Cool in pan for 10 minutes, then remove to wire rack. Eat warm or let cool.

1. Cook egg noodles for 2 minutes less than the package directions say. Drain and set aside

2. Brown the kielbasa slices in a pan sprayed with non stick spray

3. Add the butter and onion to the sausage. Cook until the onions soften. Scrape brown bits off the bottom of the pan.

4. Add garlic and cabbage, stir well, cover and simmer for 20 minutes.

5. Add the noodles and simmer for 5 minutes more or until cabbage is at the desired tenderness.

6. Add salt and pepper to taste before serving.