In a bowl, mix dry ingredients.

Add wet ingredients, mix well. Stir in chocolate chips if using.

Spray a 1/2 cup capacity ramekin or mug with non stick spray.

Pour mixture into prepared ramekin or mug.

Microwave on high for 50 seconds (this was tested on a 1000 watt microwave, adjust time as needed).

Let cool. Top with FF redi whip.

Trim fat from chops. Sprinkle both sides of chops evenly with salt and pepper.

Coat a large non stick skillet with cooking spray, place over medium high heat until hot. Add chops to skillet and cook 3-4 minutes on each side or until browned.

Move chops to a plate. Add broth to skillet, stirring to loosen brown bits. Mix in mustard and half and half. Add chops back into skillet.

Bring to a boil. Mix cornstarch and water into a slurry and whisk into pan. Turn down to a simmer and let cook about 7 minutes. Serve sauce over chops.

Preheat oven to 350.

Mix together the soup, sour cream, milk, chiles, onion, garlic and pepper in a large bowl.

In a 9X13 baking dish sprayed with non stick spray, arrange 1/2 of the tortilla strips. Top with 2 cups of chicken, pour half the sauce over. Top with 1/2 the cheese. Repeat the layers.

Bake for 30-40 minutes. Let sit 15 minutes before serving.

Preheat air fryer to 400 OR preheat oven to 425. Spray air fryer basket with non stick spray or for oven, spray a sheet pan with non stick spray

Season the salmon with lemon juice, salt and pepper.

Mix the mayo with the basil and 2 Tbsp Parmesan cheese in a small bowl.

Spread completely over the top of the salmon. Sprinkle remaining 1 Tbsp of cheese on top.

AIR FRYER: 7 minutes or longer depending on the thickness of the filets OVEN: bake 10-12 minutes depending on the thickness of the salmon.

In a large skillet, brown turkey sausage. Drain

Add flour and stir into turkey. Slowly add milk and cook over medium high heat until gravy is smooth and thickened. Season with salt and pepper to taste. Serve over your choice of biscuits and point accordingly (I make them with the 2 ingredient dough)

Place coleslaw in a medium microwave safe bowl, add 2 Tbsp water, cover and microwave for 1 1/2 minutes or until softened. Drain excess liquid and pat dry.

Chop corned beef and cheese slices, add them to the bowl. Add drained sauerkraut and dressing. Mix well.

Lay an egg roll wrapper flat on a dry surface. Place 1/6 (about 1/3 cup) of coleslaw mixture in a row on the wrapper. Moisten all four edges of the wrapper with wet fingers. Fold in the sides, then roll up the wrapper around the mixture and continue to roll up. Seal with a dab of water. Repeat to make 5 more egg rolls

Spray egg rolls with non stick spray. Place in the air fryer in a single layer. Cook at 390 for about 7 minutes. FOR OVEN : Bake at 375 for about 25 minutes or until golden brown Keep a close eye and check on them often.

Place all ingredients in blender except cool whip. Blend until smooth

Add cool whip and blend again until thoroughly mixed

Place in freezer for at least an hour. Serve

*****Variations – use 1 Tbsp chocolate pudding mix and 1 Tbsp banana cream or use vanilla pudding mix – possibilities are endless!

Mix flour, baking powder, salt. Add in yogurt. Mix well, then knead a few times.

Cook eggs (make scrambled eggs). Let cool

Spray a piece of parchment paper with non stick spray. Roll out dough on parchment paper into a 6-8 inch circle/oval.

Put eggs on half of the dough. Sprinkle with Canadian bacon and cheese. Bring top of dough over filling. Fold up bottom dough and seal.

Brush with reserved beaten egg.

Preheat airfryer to 325. Cook calzone for 7-9 minutes, turning over the last 2 mintues. To cook in oven, preheat oven to 375 and bake calzone about 10-12 minutes. Checking to see when it is golden brown.

You can use all different kinds of fillings – different meats, cheeses, veggies, etc. Just adjust points accordingly!