Combine all ingredients and mix well. Refrigerate at least 2 hours or overnight. Using a small scoop (check my Amazon store front on the home page to see the one I use), scoop out 34 balls onto a cookie sheet lined with a silpat mat or wax or parchment paper. Place in fridge until solid. Store in airtight container in refrigerator.

Pound chicken thin between 2 pieces of wax paper or plastic wrap. If too big after pounding, cut into smaller pieces

In a shallow bowl or pie plate, combine flour, salt, pepper and garlic powder. Set aside

In a large skillet, melt 2 Tbsp light butter and 1 Tbsp olive oil together until the butter is melted. Dredge chicken in flour, shake off excess. Brown the chicken in the butter until lightly browned, about 5 minutes. Turn chicken and cook on other side 3-5 minutes. Do in batches if need be. Remove to a plate and keep warm

Add remaining 2 Tbsp of light butter to pan and heat until melted. Add the mushrooms and onions and cook until well browned and softened and liquid is evaporated. Add the garlic and stir and cook for 30 seconds.

Pour the wine into the pan and scrape the bottom to deglaze. Add the chicken broth, mustard and half and half. Bring to a boil and cook for 5 minutes. Stir in the cornstarch slurry. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken heated through. Season with salt and pepper to taste.

Mix together soup and milk. Put about 1/3 of mixture in the bottom of the crock pot

Slice a pocket into each chicken breast. Place 2 pieces of ham and 1 slice of cheese in each pocket.

Place chicken in crockpot

Pour the remaining soup mixture over chicken breast

Sprinkle dry stuffing mix over the top. Pour melted butter over stuffing.

Cook on low 4-6 hours until chicken is cooked through

In a large pot, place soup bone, onion, celery, pot herb, meat and enough water to fill the pot about 3/4 full. Bring to a boil and then let simmer for 1 hour.

Add cabbage, barley and crushed tomatoes. Bring back to a boil and then simmer for 30-40 minutes.

Remove bone, pot herb, celery and any large pieces of remaining onion

Add frozen mixed veggies, can of white corn and cook for about 30-40 more or until veggies are tender.

***Take care not to break open the chili pepper when stirring, adding ingredients or removing at the end…it will get hot!***

I like to serve the soup with a tablespoon of ketchup stirred into each bowl – yes, I know, sounds crazy but it's DELISH and some nice crusty bread!

Cook macaroni according to directions. Let cool.

In a large bowl, mix macaroni (may have to wet it with cool water while its in the strainer after it cools to "unstick" it) , 3/4 cup of mayo, celery, onion, salt and pepper. Reserve 1/4 cup of mayo to mix in right before serving.

Refrigerate at least 2 hours before serving. Mix in remaining 1/4 cup of mayo right before serving. Will keep in fridge for 5 days.

Cook and crumble turkey sausage

Cube bread

Mix all ingredients together, add sausage, mix.

Pour into a 9×13 pan that has been sprayed with non stick spray. Bake uncovered at 350 for 45-55 minutes or until eggs are set

Can be made and refrigerated for up to 3 days ahead of baking

Pre-heat your oven to 425F.

Rinse the chicken and pat dry the outside skin thoroughly with paper towels. Add the lemon half and garlic cloves to the inside of the chicken and tie the legs together with a bit of cooking twine. Tuck the wing tips under the breast.

Slice the onion into rings and place in the bottom of a dutch oven or pan that can be used on top of the stove. Place the chicken on top of the onions. Brush with the melted butter and season with salt and pepper or dried herbs. Add a few tablespoons of water to the bottom of the pan to prevent the onions from burning.

Place the pan UNCOVERED in the preheated oven for one hour. Remove the pan after one hour and check the onions. Add more water if the onions are getting too dark around the edges. Return to the oven for an additional 30 minutes. After the 30 minutes, remove the chicken from the oven and move it to a platter to cool.

Carefully remove the lemon from the chicken and squeeze some of the juice and pulp into the pan juices and onion. Alternately, when removing chicken from the pan, make it a point to insert a fork into the lemon so that the juices will drain back into the pan. Place the pan of juices and onion on a stove burner set to medium and simmer the sauce until it has thickened slightly. Serve the pan sauce along with the chicken.

If you prefer a thicker gravy, you can thicken with a cornstarch slurry!

In a small bowl, mix all spices.

In a larger bowl, place ground turkey. Sprinkle seasonings over turkey and mix VERY WELL with hands until all the seasonings are distributed throughout meat

Next, you can form patties and fry them or use as ground turkey sausage in a recipe such as sausage gravy and biscuits or in a breakfast casserole.

I use a small amount of oil and non stick spray when cooking the sausage to prevent it from sticking.

Preheat oven to 350. Spray a sheet pan with non stick spray

Clean and cut potatoes into halves or quarters, depending on the size. Place on baking sheet and toss with 2 teaspoons of olive oil. Mix around so all are coated. Put the potatoes down one side of the sheet pan.

In a shallow pie plate, mix parmesan cheese, panko breadcrumbs, garlic powder and pepper. Stir to combine

Place pork chops on sheet pan. Brush the tops with 2 tsp olive oil. Spoon half of the breadcrumb mixture over the pork chops, pressing down onto the chops to form a crust. Bake for 25 minutes

Remove from oven and stir potatoes. Make room on try for asparagus.

Add the asparagus to the tray and drizzle with remaining 2 tsp of olive oil. Make sure it is well coated (you can use a brush to spread it). Sprinkle the remaining bread crumb mixture evenly over the potatoes and asparagus. Cook everything for 20 minutes more.