1. Clean and cook string beans, put in large soup pot and cover with water.

2. Add kielbasa, salt and pepper.

3. Cook for 30 minutes.

4. Add potatoes, bay leaf and vinegar. Let cook.

5. Meanwhile, fry bacon crisp and remove from pan. Reserve 1 Tbsp of pan drippings

6. Add flour to pan drippings and let brown.

7. Add milk while constantly stirring.

8. Add milk/flour mixture to the pot, let cook for 15 minutes more.

9. Crumble bacon and add to soup. If soup is too thin, thicken with a flour/water or cornstarch/water mixture.

1. Mash potatoes with milk, butter and salt and pepper. Set aside.

2. Brown beef and onion in a skillet. Drain. Add gravy and veggies. Mix well.

3. Put meat mixture in an 8×8 or 9×9 inch pan.

4. Spread mashed potatoes evenly on top.

5. Bake at 350 for 25-30 minutes.

1. Mix together the mayo, Sriracha, sugar and vinegar in a small bowl.

2. Whisk the eggs, salt and pepper in a shallow bowl or shallow pie plate

3. Place the flour in another shallow bowl or pie plate.

4. Mix the breadcrumbs, onion powder and garlic powder together in a shallow bowl or pie plate

5. Preheat oven to 375 or air fryer to 360.

6. Coat the chicken with the flour, then dredge in the egg mixture, then into the Panko mixture and place in air fryer basket or on a baking sheet

7. Spray with olive oil or canola oil spray for 2 seconds.

8. Bake in the oven for 22-25 minutes or until golden brown, or air fry for 15-20 minutes until cooked through.

9. While still hot, toss with Sriracha mayo mixture

1. Spray an 8×8 baking dish with a light coating of non stick spray and then line with parchment paper. Set aside

2. In a large bowl combine oats and cereal

3. In a small saucepan, combine butter, brown sugar and honey over med-high heat. Stir until butter and brown sugar are melted and all ingredients are well combined.

4. Bring to a boil. Reduce heat and let simmer for 2 minutes, whisking constantly.

5. Remove from heat and stir in vanilla.

6. Add honey mixture to oatmeal mixture and mix well. Make sure ALL the oats are coated, you can't have any dry spots or it will crumble!

7. Once mixed, put into 8×8 dish and press down with the back of a spoon or your hands. Press and press and press. Make sure it is as pressed and compacted as you can make it! When you think you pressed enough, press more!

8. Cover and refrigerate for at least an hour. Remove from fridge and remove from dish using the parchment paper as handles. Place on cutting board and cut in half and then cut each half in 6 pieces.

9. Store in refrigerator.

1. Preheat oven to 350
2. In a large mixing bowl, mash bananas with an electric mixer. Add in the rest of the ingredients and mix well.
3. Spray a standard size muffin pan with non stick spray. Divide batter evenly between muffin cups.
4. Bake for about 16 minutes or until a toothpick inserted in the center comes out clean.
5. Cool on wire rack. Refrigerate leftovers.

1. Mix all spices together.

2. Store in an air tight container.

1. In a bowl, whisk Cool Whip, peanut butter, cream cheese, and powdered peanut butter until combined and smooth. Refrigerate for 1/2 hour.

2. Break graham crackers into rectangles so you have 8 rectangles

3. In 4 small dishes (I use my little prep dishes) or medium sized shot glass, crumble 1 graham cracker rectangle in the bottom of each one.

4. Divide the peanut butter mixture into 4 equal servings (I weight it out). Take 1/2 of a serving and put it on top of crumbled graham cracker.

5. On top of that layer, add another crumbled graham rectangle, then add the remaining 1/2 serving of peanut butter mixture to each bowl. Top with a squirt of fat free redi whip.

1. Place the chicken, onions, celery, carrots and bouillon on a large stock pot and cover with water.
2. Bring to a boil, then reduce heat so water maintains a gentile simmer.
3. Cook chicken for 1 hour or until cooked through.
4. While the chicken is cooking you can skip to making the noodles.
5. Once the chicken is done, remove from bone and spread into medium pieces-discard bones and skin.
6. Pour chicken broth through a fine mesh sieve (May line with cheesecloth or a coffee filter if you like, I don’t). Reserve 6-8 cups of broth. If you don’t have enough broth, add some canned chicken broth.
7. Mix flour, baking soda and salt together in a bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas.
8. Add milk-a 1/4 cup at a time, you probably won’t need the whole cup-and stir until a ball of dough just begins to form, be careful not to over mix.
9. Roll out dough onto a floured surface that you don’t mind cutting on. Roll 1/4 inch thick.
10. Using a pizza cutter or sharp knife cut dough into rectangles about 1 inch wide by 3 inches long. Place strips on wax paper and allow to dry a bit, at least 30 minutes or several hours.
11. In a large pot over medium low heat, bring broth to a gentle simmer and drop in noodles.
12. Cover and let cook 8-10 minutes. Reduce heat to low and add chicken. Allow to cook until thickened, about 20-30 minutes. If you want your broth thicker, mix cornstarch and water together, bring broth to a boil and add in cornstarch mixture. Reduce heat to a simmer, let thicken. Season generously with salt and pepper.

1. In a large bowl, combine eggs, onion, pepper, mustard, Worcestershire sauce, cracker crumbs, mayo and salt and pepper.

2. Gently fold in crab meat until it is all incorporated. Try not to break up the pieces of crab too much.

3. Form mixture into 8 equal size cakes

4. Melt butter in skillet and cook crab cakes over medium-low heat until golden and heated through. Serve with your favorite sauce.

Chicken

1. Rub dry rub into chicken.

2. Heat a grill pan or outdoor grill and cook chicken until done, basting with BBQ sauce as it cooks. Set aside when done.

Slaw

1. Place cole slaw mix in a medium bowl

2. In another bowl, mix mayo, sour cream, mustard, vinegar,salt and pepper and sugar until well combined.

3. Add to cole slaw mix and stir to combine. Set aside.

Assembly

1. On top of wrap, add lettuce

2. Slice chicken into strips, place on top of lettuce. Drizzle with a little BBQ sauce if desired.

3. Place 1/3 cup cole slaw on top of chicken.

4. Wrap up sandwich and serve!

5. ***If making this for meal prep, I would not make the sandwich, but keep the components separate and put together before eating.***