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.***

1. Mix together cream cheese, sour cream, mayo, yogurt, chilies, shredded cheese, salt and pepper and garlic salt until well combined.

2. Fold in chicken. Place in a 9×13 dish and bake for 30-35 minutes at 350.

1. Spray a bundt pan with non stick spray. Preheat oven to 400

2. Beat eggs in a large bowl.

3. Add the rest of the ingredients.

4. Pour into prepared bundt pan. Bake at 400 for about 45 minutes.

5. When done, flip onto platter, cut into 12 slices and serve.

1. Mix hashbrowns, egg, cheese and seasonings in a bowl.
2. Heat mini waffle iron. I use this one. Spray with non stick spray
3. Add 1/2 of batter to waffle iron. Cook about 3 minutes until golden brown
4. Repeat with other half of batter
5. Serve as a “bun” for a breakfast sandwich. serve with eggs, whatever you like!

6. **If using a regular size waffle iron, use all potato mixture at once**

1. In a bowl, mix turkey with poultry seasoning, salt, pepper and crushed red pepper.

2. Cook in a pan generously sprayed with non stick spray until done. Add in 1 tablespoon of prepared country gravy and mix well.

3. On an egg roll wrapper, lay down 1 tablespoon of hashbrowns in a line, on top of that lay down 1/4 of the eggs and 1 1/2 tablespoons of sausage gravy. Wet edges of the egg roll wrapper. Bring up the sides, then the bottom and roll up. Repeat for all 4.

4. Preheat air fryer to 390. Spray the tops of the egg rolls with non stick spray. Air fry for 8 minutes. I turn over the last 2 minutes and spray that side. Let cool. ***OVEN DIRECTIONS** Bake in a 400 degree oven for 8-10 minutes, turn over and cook 5-7 longer.

5. Serve with 2 tablespoons of gravy for dipping.

1. Preheat oven to 375
2. Spray a 9×13 baking dish with non-stick spray
3. Cut a pocket into each chicken breast careful not to cut all the way through. Set aside
4. In a bowl, combine cream cheese, shredded cheese and ranch seasoning. Mix well
5. Divide the cream cheese mixture into 4 equal servings and stuff chicken breasts.
6. Place chicken in baking dish and brush to taste with buffalo sauce.
7. Bake for 25 minutes, brushing with additional buffalo sauce every 10 minutes.
8. Sprinkle with chopped fresh parsley and drizzle with ranch or blue cheese dressing before serving, optional

1. Place chicken in a slow cooker that has been sprayed with non stick spray.
2. Mix remaining ingredient in a bowl.
3. Pour over chicken, stir to combine.
4. Cook on low for 6-8 hours.
5. I plan on serving mine over rice.

1. Spray a large skillet with non stick spray.
2. Add onions and saute until soft and translucent.
3. Add in chip steak. Season with garlic and onion powders, salt and pepper.
4. Cook until meat is done.
5. Remove skillet from heat. Add in cream cheese and shredded cheese. Stir until melted.
6. Transfer to a bowl.
7. Lay an egg roll wrapper flat on a dry surface. Divide the meat mixture into 8 servings. In a row a little below the center of the wrapper, lay the meat mixture. Moisten all 4 edges of the wrapper with water. Fold the sides in toward the middle and then roll up the wrapper around the mixture. Seal with a dab of water.
8. Spray rolls with non stick spray. Place egg rolls in the air fryer and cook at 390 for 7-9 minutes or until golden brown. I turn over half way through.
9. For the oven – Spray rolls with non stick spray. Preheat oven to 400. Bake for 8-10 minutes, turn and bake for 5-7 minutes more.