​Ingredients

• 2 Tbsp olive oil, divided
• 1 lb lean ground beef
• 1 large yellow onion, diced (1 3/4 cups)
• 5 garlic cloves, to taste, minced*
• 4 1/2 cups low-sodium chicken broth, then more to thin as desired
• 1 (14.5 oz) can petite diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• 2 1/2 Tbsp tomato paste
• 1 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 8 lasagna noodles, broken into bite size pieces (6.5 oz)
• 1 1/4 cups (5 oz) shredded mozzarella cheese
• 1/2 cup (2 oz) finely shredded parmesan cheese
• 8 oz ricotta cheese
• 2 Tbsp chopped fresh parsley, plus more for garnish

Directions

1. Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside. 
2. Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. 
3. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste. 
4. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
5. Meanwhile, prepare lasagna noodles according to directions listed on package.
6. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
7. Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.
8. Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

Ingredients 

• 2 eggs
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 3/4 cup vegetable oil
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups semisweet chocolate chips divided use
• cooking spray

Directions

1. Preheat the oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray, or you can use paper liners.
2. Place the eggs, sugar, pumpkin puree and oil in a bowl. Whisk until smooth.
3. Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined.
4. Fold in 1 cup of chocolate chips.
5. Divide the batter evenly among the 12 muffin cups and sprinkle the remaining chocolate chips over the tops of the muffins.
6. Bake for 15 minutes, or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. 
7. Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.
8. Serve, or store the muffins in an airtight container for up to 5 days.

Ingredients

• 4-5 pounds unpeeled potatoes baked I prefer Yukon gold
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound bacon cooked and chopped
• 2 cups sour cream
• 2 cups shredded mozzarella cheese
• 2 cups shredded cheddar cheese
• 3 green onions chopped

Directions

1. Preheat oven to 350 degrees F.  Cut warm baked potatoes into bite size pieces.  Place half in a greased 9x13 inch baking dish.  Sprinkle with half of salt and pepper.  Layer half of bacon, sour cream and shredded cheese.
2. Repeat layers.  Bake uncovered for 20 minutes or until cheese is melted and the entire dish is warm.  Sprinkle with onions and enjoy!

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/3 cup unsalted butter, melted
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 2 teaspoons fresh grated lemon zest
• 2 Tablespoons fresh lemon juice
• 1/2 cup milk
• 1 cup fresh or frozen blueberries (I used fresh)
• 1 Tablespoons all-purpose flour

Lemon glaze

• 2 Tablespoons butter, melted
• 1/2 cup powdered sugar
• 2 Tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract

Directions

1.  Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper or lightly grease with butter.
2. In a medium bowl, whisk the flour, baking powder and salt, and set aside.
3. In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice.  Mix until well combined.
4. While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk).  Stop mixing as soon as it's just combined.
5. Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour.  This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
6. Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
7. Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).
8. Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf.  Allow to set a few minutes, then enjoy!

​Ingredients 
Chicken Ziti Ingredients

• 12 ounces uncooked ziti (or any pasta shape)
• 2 cups shredded, cooked chicken (about 2 small chicken breasts)
• 1 batch alfredo sauce (see below)
• 1 1/2 cups shredded part-skim mozzarella cheese
• toppings: lots of freshly-grated Parmesan cheese, finely-chopped fresh basil or parsley

Alfredo Sauce Ingredients 

• 1 tablespoon olive oil or butter
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup chicken or vegetable stock
• 1 cup low-fat milk
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Preheat oven to 375°F.  Mist a 9 x 13-inch baking dish with cooking spray; set aside.
2. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
3. Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

To Make The Sauce

1. Heat olive oil in a large sauce pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
2. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

​Ingredients

• 4 bone-in thick cut pork chops can also your boneless
• salt and pepper
• 2 eggs
• 1/4 cup milk
• 2 cups panko breadcrumbs 
• 2 cups cheddar cheese shredded
• 1 Tablespoon Italian Seasoning
• 1 teaspoon garlic powder
• 1 Pound Brussels Sprouts cut in half
• 1 Pound baby potatoes I used both red and gold potatoes, quartered
• salt and pepper
• 2 Tablespoons olive oil
  

Directions

1. Preheat oven to 425 degrees. Spray a sheet pan with cooking spray or line with parchment paper. Set aside
2. In a shallow dish, whisk together egg and milk. In another shallow dish add panko, cheddar cheese, italian seasoning, and garlic powder.
3. Salt and pepper the pork chops and dredge them in the egg mixture and then coat them in the panko mixture. Lay them on your sheet pan.
4. In a large bowl add the brussels sprouts and potatoes. Salt and pepper and toss with the olive oil. Lay them next to the pork on the sheet pan.
5. Bake for 15 minutes, then flip the pork over and continue baking for 12-15 minutes or until the pork reaches an internal temperature of 145 degrees.