1. Heat your mini Dash waffle maker or regular waffle maker.

2. Spray waffle maker with non stick spray

3. If using a mini Dash, add 1/3 of the batter to waffle maker and keep and eye on it until it is done to your liking. If using a regular size, add all the batter. Cook until desired doneness.

4. Top as desired. I like some ice cream, crock pot apples, and redi whip! The possibilities are endless!

1. Turn Instant Pot to Saute.

2. Add butter and let melt. Add celery and onions and cook about 4-5 minutes until they begin to soften.

3. Add bacon and cook an additional 4 minutes until bacon begins to crisp.

4. Add chicken broth and scrape the bottom of the pot to deglaze it – get up all the little browned bits.

5. Add reserved clam juice, but not clams.

6. Add in diced tomatoes, all the seasonings and stir well

7. Add in potatoes and carrots

8. Put lid on and close sealing valve

9. Press the pressure cook button and cook on high pressure for 5 minutes.

10. Do a quick controlled release when the soup is done cooking.

11. Add clams and stir. Let sit 2 minutes so the clams heat through in the hot soup.

12. Serve. Makes 8 servings. (I weigh out the entire batch of soup in grams and divide by 8 to figure out how much soup is in each serving. Each serving is approximately 1 1/2 cups of soup

1. Set parmesan cheese aside so it comes to room temperature. Before stirring it into the sauce, toss with 1/2 Tbsp of flour, this will help with clumping when it is stirred into the sauce

2. In a large skillet (I prefer cast iron), heat olive oil on medium high

3. Season each chicken breast with Italian seasoning, salt and pepper

4. Sear the chicken in the skillet on each side until cooked through and golden brown with a nice sear, about 3-5 minutes per side. Set aside

5. Reduce heat to medium low and add the bacon to the same skillet. Cook the bacon low and slow so it does not burn! While the bacon cooks, prepare the pasta according to package directions. Drain and set aside

6. Once the bacon is cooked, remove to paper towels to drain. Keep 2 Tbsp of the drippings in the pan. Add the garlic and stir and cook for about 1 minute.

7. Increase the heat to medium and stir in 2 Tbsp flour. Whisk constantly, cooking for about 1 minute.

8. Heat the half and half for 30 seconds in the microwave. Add to skillet and increase the heat to medium high, stirring constantly. Once it starts to bubble, reduce heat to low.

9. Slowly add the parmesan cheese, stirring constantly as you add it.

10. Once the sauce is well combined and smooth, add the tomatoes, spinach and red pepper flakes. Cook for a few minutes until the tomatoes have softened slightly and the spinach .begins to wilt. Add the penne and mix in until coated with sauce.

11. Slice or cube the chicken and add it to the mixture. Crumble bacon and sprinkle on top. Serve.

1. Preheat oven to 375

2. Peel and slice onion and place in the bottom of a 9×13 pan

3. Layer cod fillets over top and season with sea salt, pepper and grated garlic, fresh or ground dill and slices of lemon with peel, add butter.
4. Add one cup of vegetable broth or stock and cover with a lid or foil wrap.

5. Bake in a 375 degree oven for 30-40 minutes or until fish is cooked through and flakes easily with a fork. Cooking time will depend on the thickness of your fillets. If they are thin, reduce the time.

6. Serve with some chopped fresh dill and fresh lemon if desired. Spoon pan sauce on top.

1. Preheat oven to 400.
2. In a large bowl, combine flour and yogurt. Mix well. Knead for 20-30 seconds.
3. Spray a 15×10 inch baking sheet with non stick spray. Roll out the dough evenly on the baking sheet. I use this dough roller https://amzn.to/3c4njmL (paid link)
4. Bake crust for 8-9 minutes. Remove from oven

Assembly

1. While crust is par baking, mix garlic and olive oil together in a small bowl

2. When crust is done par baking, brush garlic/olive oil mixture over the crust.

3. Sprinkle 2/3 of the Italian seasoning over olive oil

4. Top with 2 cups shredded mozzarella and any additional toppings and the last 1/3 of the Italian seasoning.

5. Return to oven and bake 12-14 minutes longer – until cheese is melted
6. Let stand 5 minutes so cheese can set.
7. Cut into 16 servings.

Crust

1. Preheat oven to 400.

2. In a large bowl, combine flour and yogurt. Mix well. Knead for 20-30 seconds.

3. Spray a 15×10 inch baking sheet with non stick spray. Roll out the dough evenly on the baking sheet. I use this dough roller https://amzn.to/3c4njmL (paid link)

4. Bake crust for 8-9 minutes. Remove from oven

5. While crust is baking, make sauce.

Sauce

1. Combine all sauce ingredients in a medium saucepan

2. Cook the sauce over medium-high heat until it boils

3. Reduce heat and simmer for 10 minutes.

4. It is ready to use. Can be frozen

Assembly

1. Once the crust is out of the oven, spread desired amount of sauce over crust

2. Top with 2 cups shredded mozzarella and any additional toppings.

3. Return to oven and bake 12-14 minutes longer – until cheese is melted

4. Let stand 5 minutes so cheese can set.

5. Cut into 16 servings.

1. Preheat oven to 350.

2. In a mixing bowl, mix flour and Greek yogurt until combined. Knead for 20-30 seconds

3. On a piece of parchment paper that has been sprayed with non stick spray, Roll out dough into a rectangle, about 10 inches long.

4. Spray dough generously with butter spray

5. In a small bowl, combine sugar and cinnamon. Sprinkle on dough, reserving about 2 tsp.

6. Roll up dough, starting on long side. Pinch to seal.

7. Cut dough into 8 pieces. You can cut more or less, just adjust the points.

8. Place cut side down on a baking sheet sprayed with non stick spray

9. Bake for about 20-23 minutes, checking often for doneness.

10. Meanwhile, mix cream cheese and powdered sugar. Add a tiny bit of milk a little at a time until desired consistency. Frost rolls.

1. Preheat oven to 325.

2. Spray a mini muffin pan with non stick spray

3. In a bowl, add all ingredients – but just 2 Tbsp of jimmies, reserve the other 1 Tbsp

4. Mix with an electric mixer for 2 minutes on medium

5. Fill muffin tins almost to top

6. Bake at 325 for 15 minutes. Cool for 5 minutes in pan. Remove to wire rack to finish cooling completely.

7. Can be frozen.

1. Spray 4 – 8oz ramekins with non stick spray

2. Slice eggplant longways in 1/4 inch slices. You should have at least 12 slices, 16 would be better.

3. Slice tomatoes, zucchini and yellow squash.

4. Spray a large baking sheet with olive oil spray. Lay vegetables on sheet. Brush veggies with olive oil. Sprinkle with salt and pepper

5. Roast at 375 for 10 minutes.

6. Place 3-4 eggplant slices in ramekin, overlapping so you can fold up sides.

7. Place a teaspoon of goat cheese on top.

8. On top of eggplant, place 2 slices each of tomato, yellow squash and zucchini.

9. Spread another teaspoon of goat cheese on the veggies.

10. Top with 2 more slices of tomato, yellow squash and zucchini

11. Fold in "flaps" of eggplant.

12. Bake at 375 for 15-20 minutes. Let cool 5 minutes. Flip the ramekin over onto plate and let cool an additional 10 minutes so the layers set.

1. Cube bread and spread in a 9×13 baking dish that has been sprayed with non stick spray. Sprinkle cinnamon on top of bread

2. In a large mixing bowl, beat eggs, add in milk, vanilla and 1/4 sugar substitute, mix well.

3. Pour egg mixture over bread.

4. Place sliced peaches on top – arrange evenly.

5. In a small bowl, mix butter, flour and remaining 1/4 cup sugar substitute until it forms a soft, crumble. Sprinkle evenly over peaches.

6. Cover and refrigerate for a minimum of 1 hour. Can make ahead and refrigerate overnight.

7. When ready, preheat oven to 375 and bake for 35-40 minutes or until just starting to get golden brown and eggs are set. Check it at 20-25 minutes and if it is getting brown to quickly, cover and continue baking.

8. Removed from oven and let sit 5 minutes before cutting

9. Optional – mix some zero calorie confectioners sugar with a little milk and make a glaze for the top!