1. Heat grill to medium. Cut 4 sheets of heavy duty aluminum foil large enough to hold a chicken breast and veggies.

2. Place chicken in the center of foil and divided veggies/pineapple evenly between packets

3. In a small bowl, whisk together BBQ sauce, reserved pineapple juice, soy sauce and garlic. Spread about 2 Tbsp of the sauce on the chicken pieces and reserve 1/4 cup of sauce for later.

4. Fold up foil around chicken. Place chicken packets on the grill and grill for about 13-15 minutes, flipping over at about 7 minutes. To serve, carefully open packets and baste with remaining sauce. Garnish with green onion if desired.

1. Preheat oven to 375. Lightly spray a 9×13 baking dish with nonstick spray and set aside

2. In a medium bowl, mix together the sour cream, garlic powder, seasoned salt, pepper and 3 oz parmesan cheese

3. Place the chicken breasts evenly in the pan. Spread the sour cream mixture on top of the chicken. Sprinkle with remaining parmesan cheese.

4. Bake for 25-30 minutes or until the chicken is cooked through.

5. Turn the oven to broil and place the pan under the broiler for 2-3 minutes until lightly browned on top.

6. Serve immediately.

1. In a large pot, skillet or dutch oven, add 2 tsp olive oil and heat over medium-high heat. Add chicken, season with salt, pepper, Italian seasoning and garlic powder. Cook about 5 minutes, until chicken is most of the way cooked through. Remove to a plate.

2. Add chicken and pasta, stir, then cover and cook for 10-15 minutes until pasta is done to your liking. Stir in parmesan cheese and 1/4 cup of the mozzarella.

3. Sprinkle remaining mozzarella on top of pasta and cook another 2-3 minutes until cheese is melted and gooey.

4. Sprinkle with additional Italian seasoning, if desired and garnish with basil or parsley.

1. In a heavy bottom sauce pan, add berries, water, sugar substitute, cornstarch and salt.

2. Mash berries a bit. Cook over medium high heat until it boils. Simmer for 5 minutes or until thick and clear.

3. Remove from heat and stir in lemon zest and lemon juice.

1. Combine all ingredients in a food processor or blender.
2. Blend for about 10 seconds or until smooth. Taste and adjust seasonings – salt, pepper, anchovy paste (this has points, be careful how much you use)
3. Store in refrigerator, chill for 30 minutes before using.

1. Flatten chicken to 1/4 inch thickness.
2. In a shallow dish, combine the egg, 1 Tbsp wine, 1 Tbsp lemon juice, garlic and hot pepper sauce.
3. In another shallow dish, combine the flour, parmesan cheese, parsley and salt.
4. Coat chicken with flour mixture, shake off excess, dip in egg mixture, then coat again with flour mixture.
5. In a large non stick skillet, heat oil and brown the chicken breasts for about 3-5 minutes on each side or until cooked through.
6. Remove and keep warm.
7. In the same pan, melt butter, add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered until the sauce is reduced by a fourth. Drizzle over chicken.
8. I like to serve the chicken over angel hair pasta and then drizzle the sauce on top of both the chicken and pasta.

Turkey Sausage

1. In a small bowl, mix all spices

2. In a larger bowl, place ground turkey. Sprinkle seasonings over turkey and mix VERY WELL with hands until all the seasonings are distributed throughout meat.

3. Cook meat in a non stick skillet (I use a little oil or cooking spray also) until cooked through.

Muffin Assembly

1. Spray a 12 cup regular size muffin tin with non stick spray, set aside

2. Preheat oven to 350

3. In a large bowl, combine all ingredients and mix well.

4. Scoop into muffin tin

5. Bake at 350 for about 20 minutes.

6. Let cool, remove from tin. Can be refrigerated for 3 days or frozen. To reheat, thaw if frozen and microwave 15-25 seconds.

1. Season the salmon lightly with salt and pepper on each side.

2. Cook your salmon however you would like – on the grill, in a skillet or in the oven. Cook about 5-6 minutes on each side until the internal temperature reaches 140-145F

3. To make the sauce, melt butter in a small saucepan. Add the garlic and cook for about 1 minute. Whisk in the flour until blended and smooth.

4. Gradually add the half and half and reduce heat to medium low. Stir in the Dijon mustard and dill. Salt and pepper to taste. Serve over salmon.

1. In a small bowl, combine matcha powder and sugar substitute. Add boiling water and whisk until matcha and sugar are dissolved, Set aside

2. In another bowl, measure 2 Tbsp of aquafaba. Beat with an electric mixer with the whisk attachment on high until stiff.

3. Drizzle in/scrap in matcha mixture and whisk in on low until completely incorporated.

4. Pour milk over ice and to with matcha whip. Stir together, enjoy.

1. Flatten chicken to 1/4 inch thickness

2. In a shallow dish, combine the egg, 1 Tbsp wine, 1 Tbsp lemon juice, garlic and hot pepper sauce.  

3. In another shallow dish, combine the flour, parmesan cheese, parsley and salt.

4. Coat chicken with flour mixture, shake off excess, dip in egg mixture, then coat again with flour mixture.

5. In a large non stick skillet, heat oil and brown the chicken breasts for about 3-5 minutes on each side or until cooked through. Remove and keep warm.

6. In the same pan, melt butter, add the remaining wine and lemon juice.  Bring to a boil.  Boil, uncovered until the sauce is reduced by a fourth. 

7. Drizzle sauce over chicken.

8. Top with capers (optional)

9. I like to serve the chicken over angel hair pasta and then drizzle the sauce on top of both the chicken and pasta.