1. Preheat oven to 350 degrees.
2. Spray a 13X9 casserole with non stick spray. Cut biscuits into 8 pieces each. Scatter evenly in bottom of casserole dish.
3. In a skillet, cook ground beef until done. Drain and rinse. Add taco seasoning and 3/4 cup water. Cook until thick.
4. Add salsa and mix until well combined.
5. Spread meat mixture over biscuits. Top with grated cheese.
6. Cover loosely with foil. Bake for 30 minutes, uncover and bake for an additional 10. Let sit 5 minutes. Cut and serve with queso, lettuce, tomatoes, sour cream and taco sauce.

1. Combine all ingredients. Store in an airtight container.

Ranch Dressing (Makes 1 cup)

1. In a large bowl, mix together 1/4 cup light mayo, 1/4 cup non fat Greek yogurt, 1/2 cup of buttermilk and 1 Tbsp Ranch Mix. Refrigerate for 1 hour.

   Points on all 3 plans: 1 Tbsp 0 points; 2 Tbsp 1 point

Ranch Dip (Makes 2 cups)

1. Combine 2 Tbsp mix, 1/2 cup light mayo, 1/2 cup non fat greek yogurt and 1 cup fat free sour cream. Refrigerate for 2 hours before serving.

   Points on all 3 plans: 2 Tbsp 1 points; 4 Tbsp 2 points

1. In a large pot of boiling salted water, cook pasta according to package directions. Drain well

2. Spray a large skillet with non stick spray and heat over medium-high heat. Add ground beef and cook until beef is brown crumbling the ground beef as it cooks. Drain any fat and remove beef to dish and set aside.

3. In the same skillet, add in olive oil and let heat – add in onion and cook, stirring frequently until translucent, about 3 minutes.

4. Stir in garlic, Italian seasoning, paprika, and mustard powder, cook about 1 minute

5. Whisk in flour and stir and cook until lightly browned, about 1 minute.

6. Gradually whisk in beef stock and tomato sauce. Bring to a boil, reduce heat and simmer, stirring occasionally until reduced and slightly thickened, about 6-8 minutes.

7. Stir in pasta, beef and half and half and heat through. Season with salt and pepper to taste.

Dough

1. In a large bowl, mix the flour and yogurt together until a dough form.s

2. Knead for about 30 seconds.

3. Divide dough into 4 equal portions.

4. Roll each portion out into a 5-6 inch circle onto a piece of wax or parchment paper that has been sprayed with non stick spray. Set aside and make filling

Filling

1. Preheat oven to 400

2. Cook sausage or other meat according to package directions. Set aside

3. In a bowl, beat 4 of the eggs. Season with salt and pepper.

4. Cook eggs, until soft set. They will continue cooking in the oven.

Assembly

1. On each piece of dough, place 2 Tbsp shredded cheese, 1 link of turkey sausage that has been sliced or chopped (however you like it) and 1/4 of the eggs

2. Carefully pull up two sides of the dough circle over the filling and pinch them together over the filling ingredients. Then repeat with the opposite two sides. Then make sure all dough is "bundled" over the ingredients, make sure all the filling ingredients are covered. Turn the bundle over and place it, seam side down on a baking dish that has been sprayed with non stick spray.

3. Repeat for the remaining 3 bundles.

4. Beat remaining egg in a small bowl. Brush bundles with beaten egg.

5. Place dish in oven and bake for about 14-18 minutes. Checking often and removing when they are golden brown.

6. Let sit for 5-7 minutes before serving.

7. To freeze let cool completely and package for freezer. To reheat, let thaw and reheat for 5-10 minutes at 350.

1. In a large pot, heat olive oil (about 2 tsp). Add onion and sausage and cook until the sausage is brown on all sides. Turn down the heat and add in the puree and the paste. Then, using the paste cans, add 3-4 cans of water until the sauce is the consistency you like. Add in all the spices and the carrot and the pepper. Stir well. Let simmer over low heat for about 3 hours. Remove onion pieces, green pepper and carrots.

   **If you like a sweeter sauce, you can add 1 Tbsp sugar

Dough

1. In a large bowl, combine flour, yeast, salt and baking powder. Stir

2. Add greek yogurt and stir.

3. Add water, starting with a few tablespoons and stir – add more water until the dough comes together in a ball. Knead for about a minute.

4. Let dough rise in a warm place for about 30 minutes.

5. After dough rises, spray a 9X13 pan with non stick spray

6. Roll dough out in pan, going up the side about 1/2-1 inch. Set aside

Filling

1. Preheat oven to 400

2. In a bowl, beat eggs, season with salt and pepper.

3. Sprinkle Canadian bacon over the bottom of the crust

4. Pour eggs on top of Canadian bacon

5. Sprinkle cheese on top of eggs.

6. Bake for 15-18 minutes until the eggs are set. Let cool 5 minutes and cut into 8 pieces

1. Dice mushrooms and cook with onions and garlic in oil until tender. If using canned mushrooms chop them into smaller pieces first then add to onions and garlic after they have cooked just to warm them up. Remove from heat and mix together ricotta, spinach, mushrooms, salt (a must) and pepper. Spread mixture onto each noodle evenly and roll up. Place a spoonful of spaghetti sauce on bottom of baking dish and add rolls, seam side down. Cover with remaining sauce and sprinkle with cheese. Bake at 350° for 20-25 minutes, or until heated through and cheese is melted.

For Dough

1. In a large bowl, combine flour, yeast, baking powder, and salt.

2. Add in yogurt and stir until combined.

3. Add water, starting with 1/4 cup, add more until a dough forms

4. Knead for 2 minutes.

5. Let rise for a minimum of 30 minutes.

Assembly

1. Heat oven to 375.

2. Spray a cookie sheet with sides with non stick spray

3. Roll out pizza dough into a 15×10 rectangle.

4. Brush on 1/2 the mustard

5. Sprinkle on the chopped ham and the cheese.

6. Fold the short ends in a little, then roll from the long in, jelly roll style and pinch the ends.

7. Cut jellyroll into 12 equal slices and lay cut side down on the prepared baking sheet. Brush remaining mustard onto slices and sprinkle with sesame seeds.

8. Bake for 25-30 minutes.

1. In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper and garlic powder. Saute chicken until nicely browned and cooked through. Remove from skillet and set aside

2. Add butter, garlic, pepper flakes and 1/2 tsp of salt to the empty skillet and saute garlic for a few minutes on medium heat

3. Turn heat to medium high and add white wine. Cook and stir about 5 minutes. Remove and set aside 3 Tbsp of pan sauce to use later

4. Add uncooked rice to skillet with the remaining butter sauce. Stir well – make sure it is completely covered. Add chicken broth and remaining 1/2 tsp salt. Bring mixture to a low boil and reduce heat to medium low. Cover pan and simmer or 20 minutes (longer for brown rice) or until rice is tender. Stir several times while it is cooking

5. Sprinkle Parmesan over rice then arrange chicken in skillet over rice. Cover, remove from heat and let stand 5 minutes.

6. Drizzle reserved 3 tablespoons of pan sauce over chicken tenders when serving.

1. Season salmon fillets with salt and pepper. In a large non stick pan on medium heat, sear salmon fillets in 1 tsp of olive oil – about 2-3 minutes on each side. Remove salmon and set aside.

2. In the same skillet, add the remaining 3 tsp of olive oil, saute onion, garlic, sundried tomatoes, paprika, red chili pepper flakes and dried basil for 1 minute until garlic is fragrant

3. Add vegetable stock to deglaze the skillet and bring to a gentle simmer. Add half and half to the skillet and stir until a creamy sauce forms. Adjust seasoning with salt and pepper. If you want it thicker, make a cornstarch and water slurry and add it to simmering sauce until it is thickened to your liking.

4. Add salmon back to the skillet and reheat for a few minutes. Sprinkle with fresh basil and serve over pasta, rice or other grain.