1. This recipe can be made very quickly if you do all the steps at the same time! I have linked the video, it may be easier to watch -it was hard writing out the directions!

2. First, make the risotto following the package instructions. In the video, I used two bags of the risotto mix, not just one, because my guys eat more than 1 cup of it (athletes!). When the risotto is done, add in the shrimp to heat through.

3. While the risotto is cooking, start steaming (or roasting, or microwaving….your choice!) your asparagus, and cook to your liking.

4. Next, start the scallops. Make sure you pat them dry! We want a nice sear on them, we don't want them "steamed".

5. Season the scallops with salt, pepper and garlic powder.

6. Melt 1 tablespoon of light butter in a skillet. I do them in two batches so they cook nicer.

7. Put scallops, seasoned side down in hot butter. Season the side that is now face up. Let cook for 2-3 minutes. Turn over and let cook another 2 minutes until just opaque. Keep warm while doing the next batch. Use the second tablespoon of butter for the second batch.

8. Once everything is done, it's time to assemble the plates.

9. Put 1 cup of the risotto on a plate. I avoided the shrimp in the measuring of the rice. I picked out the shrimp and placed them on top of the rice. Then lay your asparagus on top of the rice, then divide the scallops and nestle them down in the rice. Optional: finely grate some fresh Parmesan cheese over the top.

Cookies

1. Preheat oven to 375
2. In a bowl, mix cake mix, eggs, extract, 6 starlight mints, crushed and applesauce. A stand mixer works best,. If you don’t have one, an electric hand mixer will work. Batter will be thick.
3. Drop by Tablespoonfuls onto a greased cookie sheet. Bake 8-10 minutes. Cool on wire racks

Icing

1. For icing, mix together softened butter, confectioners sugar and 1/8 tsp extract. Frost cookies. Crush remaining 3 Starlight mints and sprinkle on cookies while frosting is still wet.

1. In a medium bowl, mix together hash browns, Canadian bacon and onion. Season with garlic powder, salt and pepper to taste. Add 1/2 the cheese.

2. Spread potato mixture over the bottom of a sprayed 9×13 inch baking dish; set aside.

3. In another bowl, beat eggs, season with salt and pepper and whisk in milk.

4. Whisk in Bisquick and beat until smooth. Add remaining cheese. Mix well

5. Pour over the top of the hash brown mixture. Bake, uncovered, at 400 for about 30 minutes or until set. Let cool slightly before cutting. Cut into 6 or 8 servings.

INSTANT POT INSTRUCTIONS

1. In your Instant pot, combine garlic, chicken stock, oregano, basil, red pepper and chicken.

2. Cook on high pressure for 10 minutes. When done, do a quick pressure release.

3. Using tongs, carefully remove the chicken to a platter to let rest while you prepare the sauce.

4. Select "saute" on Instant Pot, and let simmer, stirring occasionally for 7-10 minutes until the sauce reduces by about 1/3.

5. Add half and half, stir in the parmesan cheese, and add lemon juice. Stir until cheese is melted and sauce is heated through, do not let it boil.

6. Spoon sauce over chicken and serve. I will be serving it over rice.

STOVE TOP INSTRUCTIONS

1. In a skillet sprayed with non stick spray, cook chicken on both sides until cooked through.

2. To the same skillet, add garlic, chicken stock, oregano, basil and red pepper.

3. Bring to a boil and then reduce to a simmer. Simmer until sauce is reduced by about 1/3. Remove chicken.

4. Add in half and half, parmesan cheese and lemon juice. Let simmer, do not boil, until the cheese is melted and the sauce is heated through.

5. Serve sauce over chicken. I plan on serving it over rice.

1. Preheat oven to 350.

2. In a medium bowl, whisk oil with dressing mix and spices.

3. Place 1/2 of the pretzels in a large bowl.

4. Pour 1/3 of the oil mixture over pretzels and stir until pretzels are well coated.

5. Place the other half of the pretzels in the bowl and add another 1/3 of the oil mixture, stir until pretzels are well coated.

6. Add the last of the oil mixture and stir again.

7. Spread out pretzels on a very large sheet pan or two smaller ones.

8. Bake at 350 for 5 minutes – toss pretzels well – bake an additional 3 minutes.

9. Let cool for 15 minutes. Store in an airtight container.

1. Place tea bags in a heat proof pitcher or container. Pour 32 oz. boiling water over teabags. Let steep about an hour.

2. Pour tea into a 2 quart pitcher, pour 32 oz of cold water into the pitcher.

3. Add 1 sleeve (2 quart pitcher size) of Crystal Light Lemonade to pitcher.

4. Mix well. Serve over ice.

1. Preheat oven to 375

2. Mix all dry ingredients (first 5) in a large bowl with a whisk.

3. Slowly add buttermilk stirring with a wooden spoon until a soft dough is formed

4. Add raisins, knead the dough lightly on a sheet of wax paper or a floured surface for about 1 minute

5. Form into a round, slightly flattened shape.

6. Place on a cookie sheet with parchment paper or silicone baking mat.

7. Using a knife, make an X at the top about 1/2" deep.

8. Bake about 40 minutes, until golden.

9. Let cook on rack for about 5-10 minutes before serving.

Chicken

1. Cook chicken however you would like – grill it, bake it, pan fry it. Cook until done. Cut into bite size pieces.

Corn Salsa

1. Roast the pablano peppers: Preheat broiler. Brush the peppers with olive oil. Place peppers on a foil lined baking sheet. Roast for 3 minutes – keeping a close eye on them. Turn peppers over and roast the other side. They are done when they get black and blistered. It goes quick – keep a close eye! When done, put the peppers in a bowl and cover with plastic wrap. Let sit while you assemble the rest of the corn salsa.

2. In a large bowl place the corn (drain the corn well if using canned or frozen). Add chopped onion, chopped cilantro, chopped jalapeno (if using) salt to taste and the juice of 2 limes.

3. When the peppers cool, the skin will peel right off. Slice open the peppers and remove seeds. Chop peppers and add to corn bowl. Mix well. Place in fridge and let flavors blend while working on the other components of the dish.

Cilantro Lime Rice

1. I make my rice in the Instant Pot, you do whatever method you chose!

2. Before cooking rice by your preferred method, add 1/4 cup chopped cilantro and the zest and juice from 1 lime. Cook according to your preferred method.

Fajita Veggies

1. In a large skillet, heat 1 tsp of olive oil.

2. Add peppers and onions, sprinkle with oregano.

3. Cook on high heat so veggies get a nice sear. Once seared, turn heat to medium.

4. If you like your veggies more on the tender side, put a small amount of water in the pan and cover with a lid – this will steam and soften the veggies. If you prefer your veggies crisp, do not cover. Stir veggies often and when done to your liking, remove from heat.

Bowl Assembly

1. To the bottom of your bowl, add shredded lettuce, desired amount of rice, chicken, fajita veggies, corn salsa, and the rest of your "add on" toppings. Mix all together and enjoy!

NOTES:

1. I work on several of the steps at the same time. While the chicken and fajita veggies are cooking, I make the corn salsa and assemble the "add ons".

1. Mix peanut butter powder and water.

2. Fold into cool whip.

3. Place liners in mini muffin tins. Place 1 tablespoon of mixture in each cup.

4. Top with 3 mini chips.

5. Freeze until firm. Store in plastic bag in freezer

1. Spray an 8 inch square baking dish with non stick spray. Cut each English muffin in half and lightly toast. Then cut each half into 6 pieces. Place 1/2 of the English muffins on the bottom of the baking dish.

2. Sprinkle on 1/2 the Canadian bacon and 1/2 the cheese

3. Next, layer on the remaining English muffins, the remaining Canadian bacon and remaining cheese.

4. Beat eggs and milk together, seasoning with salt and pepper to taste.

5. Pour egg mixture evenly over casserole. Cover with plastic wrap and refrigerate at least 1 hour or up to overnight.

6. Bake at 325 for 45-50 minutes.