Heat butter and olive oil in a large skillet over medium-medium high heat. Add the shrimp and cook for a couple of minutes, stirring, until just opaque. Remove them from the pan with a slotted spoon. When cool enough to handle, cut in half or however big you want them. Set aside. Cook pasta according to package directions.

To the same skillet, add the onion and garlic and saute, stirring occasionally for 3 minutes. Pour in the wine and let reduce for a few minutes, stirring occasionally. (Can substitute chicken broth for the wine, but the flavor will change)

Add the tomato sauce and stir until well combined. Cook for 3 minutes, then stir in 1/2 and 1/2. Add salt and pepper to taste. Add the shrimp, then turn down the heat and let simmer for a few minutes. Stir in the pasta then add basil on top.

****I mix a 1/2 Tbsp of corn starch with a little water/broth/wine to make a slurry and add it after the 1/2 and 1/2 to make the sauce thicken a bit (add after bringing mixture to a gentle boil, it will thicken quickly)****

Heat oven to 400.

In a bowl, mix self rising flour and greek yogurt to form a dough. Knead a few times. On a piece of wax paper or parchment paper sprayed with non stick spray, roll out 1/2 the dough to fit in the bottom of a 9 inch pie plate. Spray the pie plate with non stick spray. Carefully, using the parchment paper as a guide lay the dough in the pan and fit to sides.

In a 2 quart saucepan, melt butter over medium heat. Add onion and cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed veggies. Remove from heat. Spoon into crust lined pie plate. Carefully top with second crust, seal edges and flute. Cut several slits in the crust to allow steam to escape.

Bake 15-20 minutes or until crust is golden brown. **Times will vary!!** If crust gets too brown on the edges, cover them with foil. Let stand 5-10 minutes before serving.

Heat olive oil in a skillet. Add cole slaw mix, ginger, garlic and soy sauce and cook until tender crisp. I go about 15 minutes.

Add cole slaw mix, ginger, garlic and soy sauce and cook until tender crisp. I go about 15 minutes.

Add shrimp and heat through. Finish with a 1/4 tsp of sesame oil and stir well.

Divide evenly onto 8 eggroll wrappers and wet edges of wrapper and roll up, tucking in ends. Spray with olive oil spray

Air fry at 390 for 8 minuets or bake in oven at 400 for 8-10 minutes, turn and cook 5-7 minutes longer

Spray a large microwave safe mug with non stick spray.

In the mug, beat eggs. Add milk, spices, pumpkin and sweetener. Mix well. Tear bread in to pieces, Fold into egg mixture.

Microwave on high 2 minutes. Let sit for 1 minute.

Top as desired (syrup, redi whip, etc) and add points accordingly

Mix flour and yogurt until a soft dough forms, Knead a few times. Divide into 6 equal pieces. Set aside

Mix remaining ingredients (EXCEPT egg).

Roll out each dough ball on a piece of parchment sprayed with non stick spray

Equally divide filling between each portion of dough.

Bring up edges and seal to make a bundle.

Brush with beaten egg

Bake on a greased cookie sheet at 350 for 20-25 minutes.

See a video here: https://youtu.be/bL6i08IXUQg

Mix the oats, spices and brown sugar in a medium bowl and stir to combine. Add the almond milk and stir until incorporated. Cover.

Refrigerate overnight

Cook ground beef in a large frying pan over medium-high heat. Crumble the beef well as it cooks. Drain the grease from the pan and reduce heat to medium.

Add the mayo, Thousand Island Dressing, salt and pepper to the pan. Stir well until all the ground beef is coated.

Add the diced pickles and diced onions to the pan

Stir well and reduce heat to low.

Toast your buns if you would like

Add the shredded cheddar to the ground beef pan and stir just until the cheese is combined with the meat.

Serve on buns with shredded lettuce

In a small bowl, combine onion powder, paprika, salt and pepper. Season chicken pieces generously with the spice mixture. Set aside

Arrange green beans in a microwave safe dish with 1/2 cup water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.

Melt 2 Tbsp butter in a large skillet over medium-low heat. Lay the seasoned chicken in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5, until cooked through and a internal temperature is 165. If the chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside

In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add chopped parsley, garlic, hot sauce, red crushed pepper flakes, and pre-cooked green beans and cook 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a few minutes , until slightly thickened.

Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve immediately, garnished with more crushed red pepper, fresh parsley and a slice of lemon if you like.