1. Spray a 9×13 baking dish with non stick spray. Sprinkle bread evenly over the bottom of the dish.

2. In a large bowl, beat eggs. Add milk, sugar substitute, vanilla, and spices. Whisk until all ingredients are combined.

3. Pour egg mixture over the bread. Dot with butter.

4. Cover and refrigerate at least one hour. You can prepare this the night before and refrigerate all night.

5. When ready to bake, preheat oven to 375. Bake for 35-40 minutes.

1. In a small bowl, stir together mustard, horseradish, lemon juice, tarragon, salt and pepper until well blended.

2. Heat olive oil in a large skillet over medium-high heat. Add salmon, skin side up; cook 5 to 6 minutes or until golden brown on bottom. Turn salmon and cook 4 to 5 minutes or until internal temperature reaches about 145 degrees. Spread some horseradish-mustard mixture over salmon pieces during the last 3 minutes of cooking.

3. Slide spatula between skin and salmon to remove skin. Serve salmon over rice if desired and drizzle with horseradish-mustard sauce; garnish with lemon slices if desired.

1. Cook pasta according to package directions, reserving at least 1/2 cup pasta water

2. Heat a large skillet until hot – add olive oil and immediately add garlic and shrimp.

3. Cook on one side for about 1 minute until pink (medium high heat)

4. Flip t.he shrimp to the other side. Sprinkle the top of the cooked shrimp with bqsil, paprika, crusted red pepper flakes and salt. Cook another 1-2 minutes, stirring occasionally, until shrimp is pink on both sides.

5. Remove the shrimp from the skillet. If it is a bit under cooked, it's fine, it will continue to cook in the sauce.

6. To the same skillet, add sliced mushrooms. Add a bit more oil if necessary.

7. Cook on medium high for about 2 minutes, occasionally stirring until mushrooms before soft and release juices. Sprinkle with a small about of salt midway through

8. To the skillet with the mushrooms, add cooked shrimp. Immediately add half and half. Bring to a boil.

9. Add half the cheeses. Bring to a basil and immediately reduce to medium-simmer. Cook, constantly stirring, until the cheese melts

10. Gradually start adding remaining cheese while stirring. Do not add all of remaining cheese at once. Add just enough for the sauce to get creamy without getting too thick. You might not use all of the remaining cheese.

11. Remove from heat. Taste and adjust seasonings.

12. Add cooked nd drained pasta from step 1 to the skillet with the shrimp and mushroom and cream sauce. Heat through on medium heat. Stir well

13. If the sauce is too thick, you can add the reserved pasta water a bit at a time until you reach the desired consistency

14. Season with more salt and add more crushed red pepper flakes and basil, if desired.

1. Preheat oven to 375. Spray an 8×8 inch baking dish with non stick spray. I like to line the bottom with parchment paper.

2. In a small bowl, combine oats and spices. Stir

3. In a large bowl, mash bananas

4. Whisk in eggs, then almond milk, maple syrup and vanilla.

5. Add in oat mixture and stir well until oats are totally combined. Add in any "extras"

6. Pour into prepared baking dish. Bake for 40-45 minutes. Let cool before cutting.

1. Mix together flour and yogurt to form a dough. Roll out into a 5-6 inch circle on a piece of parchment that has been sprayed with non stick spray

2. On half of the circle, layer turkey, gravy, stuffing (I warm mine a bit), mashed potatoes, cranberry sauce

3. Using parchment paper to guide you, fold dough over to form a half circle. Fold edges over and pinch to seal.

4. Brush with beaten egg.

5. Air fry at 325 for 12 minutes (turning for the last 2) OR bake in oven at 400 for 12-15 minutes until golden brown. Serve with gravy for dipping

1. In a large skillet, sauté onion, celery, bacon and sausage until meat is cooked through and celery and onions are tender.
2. Let cool a bit-you will need to be able to mix with your hands.
3. In a large bowl or pot, start ripping bread in small pieces-start with a 1/2 loaf. Add in some of the meat mixture-don’t drain the grease, add it in. Add in an egg and some broth, salt and pepper and a generous amount of poultry seasoning. Mix well with your hands. Keeping adding more bread, more veggie/meat mixture, broth, egg and seasonings. Once you use all the meat mixture, you can adjust and use more bread, etc into it is the desired consistency. Not too dry, not too wet. I like to let it sit in fridge overnight and then stuff the turkey right before roasting. If you do not want to stuff the bird, you can bake in a casserole covered with foil until internal temperature reaches 165

1. Cook and stir ground beef, onion and peppers in a large skillet until meat is brown and onion is tender. Drain fat. Stir in remaining ingredients except kidney beans. Heat to boiling, reduce heat, cover and simmer for 2 hours, stirring occasionally. Stir in beans and heat through.This can also be made in a crock pot. Cook the meat/onion/pepper in a skillet. Then add meat and all ingredients to a crock pot. Cook on low for 8 hours or 4 hours on high.

Sausage

1. In a small bowl, mix all seasonings together.

2. Place turkey in a bowl and pour spices on top. Mix well with hands incorporating the spices into the meat very well.

3. Cook in a hot pan sprayed with non stick spray until cooked through. Remove from pan

Casserole

1. Cut each biscuit into 8 pieces. Sprinkle half over the bottom of an 8 inch square baking pan that has been coated with non stick spray. Set aside

2. In the same skillet that you cooked the sausage in, melt butter. Add in flour and stir for about 1 minute until golden. Add milk slowly and stir/whisk constantly until all the milk is incorporated and the sauce is smooth and thick. Season with salt and pepper. Add sausage back in and stir well.

3. Let cool slightly. Add remaining biscuits to sausage gravy mixture and fold in, making sure they do not clump. Pour mixture over biscuits in casserole dish.

4. Bake covered at 350 for about 25 minutes. Remove cover and bake an additional 5 minutes.

1. Heat oil in a large skillet over medium high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooed through and not pink. Transfer to a bowl; set aside
2. Melt the butter in the same skillet. Saute garlic until fragrant (about 30 seconds) Pour in wine or broth allow to reduce to half while scraping any bits off of the bottom of the pan
3. Reduce heat to low-medium heat, add the cream and bring to a gentle simmer while stirring occasionally. Season with salt and pepper to your taste
4. Add the parmesan cheese and allow sauce to gently simmer for a further minute or until the cheese melts and sauce thickens.
5. Add the shrimp back into the pan. Sprinkle with parsley. Taste test sauce and adjust seasonings, if needed.
6. Serve over rice, pasta or veggies