Turkey Sausage

1. In a small bowl mix all ingredients except turkey.

2. Place turkey in a larger bowl, pour spices on top and mix well with hands, incorporating the spices well into the meat.

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

Enchiladas

1. Preheat oven to 350

2. To the cooled turkey sausage, add 1/2 of the shredded cheese. Mix well

3. Divide into 8 portions and spoon down the middle of each tortilla. Roll up and place seam side down in a 9×13 pan sprayed with nonstick spray.

4. In a large bowl, beat eggs. Add in flour and salt. Beat in half and half.

5. Pour egg mixture over enchiladas.

6. If baking right away, sprinkle remaining cheese on top and cover with foil. If not baking until the next morning, cover and refrigerate and sprinkle cheese on before baking.

7. Bake, covered for 30 minutes. Remove foil and bake another 15 minutes.

1. Preheat oven to 425

2. Bring a large pot of water to a boil. Add in potatoes. Cook potatoes until just cooked, but not all the way done. About 15-20 minutes depending on the size of your potatoes. Test with a thin blade knife for doneness

3. While the potatoes are cooking mix olive oil and garlic.

4. Drain potatoes and cut each in half.

5. Place potatoes, skin side down, on a baking sheet sprayed with non stick spray

6. Using a fork (I think it works better than a potato masher), smash down the potato

7. Brush the olive oil mixture on each potato. Sprinkle with dill and season with salt and pepper.

8. Immediately place baking sheet into the hot oven.

9. Bake 20-30 minutes or until the top of the potatoes are crispy. Serve immediately.

1. Add eggs, cheese, cottage cheese, yogurt and salt to a blender. Blend for 30 seconds.
2. Grease 2 silicone egg bite molds Egg Bite Molds on Amazon
3. Sprinkle Canadian bacon, veggies, etc. in the bottom of each cup.
4. Fill each cup 3/4 full with egg mixture.
5. Cover the molds with lids or aluminum foil.
6. Add 2 cups water to the Instant Pot and place molds on the trivet. Slightly off set the molds on top of each other. Place the trivet in the pot.
7. Cook on high pressure using the steam function for 8 minutes. Let the pressure naturally release. Remove the molds and let cool. Remove egg bites from molds and let them cool completely.
8. Store in an airtight container in the fridge for 1 week or freeze. Microwave for 30-60 seconds to heat up.

OVEN DIRECTIONS!!!!

1. Follow the recipe using 2 muffin tins. Use 7 wells on each one to put your egg mixture in. Fill the other cups with water. Preheat oven to 375. Place a pan of water on the lower rack and place the muffin tins on the middle rack to help generate steam. Bake for 20 minutes.

For the Roux

1. Heat 2 Tbsp oil and 2 Tbsp butter in a medium saucepan then sprinkle the flour on top. Whisk quickly until well combined. Cook, whisking occasionally, until the roux turns light golden brown. Slowly, while whisking, add 1 cup chicken broth to the roux and whisk vigorously until smooth. Remove the roux from the heat and set it aside while combining other ingredients.

For the Soup

1. In a large Dutch oven, heat 1 Tbsp butter and 1 Tbsp oil over med-high. Add the carrots and celery, saute 5 minutes; stir occasionally. Add the diced onions and cook 3 additional minutes or until the onions are translucent Add the minced garlic and cook 30 seconds-just long enough for the garlic to bloom.
2. Slowly add 1 cup of broth while scraping the bottom of the pot to deglaze the pan. Add the rest of the broth and the wine, the roux and stir well. Bring the mixture to a boil and stir often.
3. Reduce the heat to low and add all other ingredients.
4. Simmer 15 minutes then taste and adjust seasonings if necessary. This is the time to add salt and pepper, if desired. Continue to simmer the soup until it thickens about 30-45 minutes more or to desired consistency.
5. Discard bay leaves.
6. ***If soup is not thick enough for you, make a slurry with 2 Tbsp cornstarch and 3 Tbsp of water. Bring soup to a boil and add slurry, simmer until thick to your likeness.***

Crepes

1. Mix all ingredients together. Let batter sit for 30 minutes. Prepare filling while waiting for batter to sit

2. To make crepes, with burner on medium heat, pour about 1/4 cup into a small (8 inch) pan that has been sprayed with cooking spray.

3. Move the batter around to cover the bottom. When the bottom is golden brown, and the edges begin to curl, flip over. Cook until golden on that side. Remove from pan and keep moist by covering with a damp paper towel. Repeat for 10 crepes. **You will need to turn the burner down as you cook more, they cook very fast in a hot pan**

Filling

1. While crepe batter is resting, make the filling.

2. Mix together chicken, rice, broccoli, onion and 1 cup of gravy.

3. In a 9×13 baking dish that has been sprayed with non stick spray, pour in the rest of the 1st jar of gravy and spread around the bottom of the pan.

Assembly

1. Take one crepe and spread 1/10 of the filling down the center. Fold ends over, sealing the flaps with some gray. Lay in the pan.

2. Repeat with remaining crepes and filling. When all the crepes are done, pour the second jar of gravy over the top of crepes. Bake at 350 for 30 minutes

1. Mix flour, yogurt and garlic powder together in a bowl until well combined. Knead dough for about 20 seconds.

2. Divide dough into 2 equal portions

3. On a piece of parchment paper sprayed with non stick spray, roll out dough into a 6 inch circle.

4. Sprinkle 1/4 cup of cheese on the top half of each dough circle.

5. Top cheese with about 2-3 Tbsp of red sauce.

6. Add 7 pieces of pepperoni to each stromboli.

7. Using the parchment paper as a guide, bring the dough up and over to cover the filling. Fold over edge of dough and pinch to seal. If it is sticky, dip your fingers in a bit of flour.

8. Brush dough with a beaten egg.

9. Air fry at 325 for about 10 minutes, turning over the last 2-3 minutes. Or bake in a pre heated 400 degree oven for about 12 minutes.

10. Serve with marinara for dipping

For Instant Pot

1. Place 2 cups water in Instant Pot

2. Place chicken on the trivet rack.

3. Sprinkle with taco seasoning. Pour on taco sauce

4. Cook on high pressure for 12 minutes. Natural release. Drain almost all excess liquid (leave about 1/4 cup). Shred chicken.

Crockpot

1. Place chicken breasts and 1/2 cup water in crock pot.

2. Sprinkle on taco seasoning and pour on sauce.

3. Cook on low for 6-8 hours or high for 4. Shred chicken

1. Preheat oven to 400

2. Spray a 15×10 inch pan with non stick spray. Set aside

3. In a mixing bowl, combine chocolate pancake mix, 2 eggs, 1 1/2 cups of almond milk and 2 tsp of baking powder. Mix until well combined. Set aside

4. In another mixing bowl, combine peanut butter pancake mix, 1 egg, 1 cup almond milk, 1 tsp vanilla and 1 tsp baking powder.

5. Pour the chocolate batter into the prepared pan.

6. Pour the peanut butter batter over chocolate batter.

7. Swirl with a knife to lightly combine, reaching all edges so you get chocolate and peanut butter in each bite.

8. Bake at 400 for 20 minutes or until done.

9. Let cool and cut into 8 pieces.

1. Preheat oven to 425. Spray a 9×13 pan with non stick spray

2. Mix mayonnaise and horseradish until blended.

3. Put breadcrumbs on a plate or shallow pie pan

4. Spread 3 tablespoons of mayo mixture all over each chicken breast.

5. Coat each piece of chicken with 1/4 cup of bread crumbs

6. Place chicken in prepared pan. Spray the top of the chicken wit cooking spray until crumbs are coated.

7. Bake at 425 about 20-25 minutes, depending on the thickness of the breasts. Chicken is done when cooked through and reaches an internal temperature of 165.