1 Tbsp olive oil
½ pound bacon, cut into 1 inch pieces
2 cloves garlic, minced
2 tsp lemon zest
2/3 cup sour cream
2 cups halved cherry tomatoes
4 cups baby arugula, coarsely chopped
Salt and pepper
1 pinch cayenne pepper
1 Tbsp shredded Parmesan cheese
2 cups ditalini pasta, cooked according to package

Pour olive oil into a heavy skillet over medium heat, add bacon and cook until almost crisp (5-8 minutes). Remove all but 2 Tbsp bacon drippings, and turn off heat. Stir in garlic and lemon and cook until fragrant, 2-3 minutes, add sour cream and warm pasta. Return heat to medium and add tomatoes and arugula. Season with salt, pepper and cayenne pepper and garnish with parmesan cheese.

1 package (11 oz.) of tuna packed in water
1 can cream of mushroom soup
¼ cup diced onion
¼ cup diced green pepper
Salt and pepper to taste
¼ cup melted butter
1 pkg hamburger or slider buns

Directions:

2 cups cooked shredded Turkey
6 oz egg noodles, cooked according to the package directions
8 oz sliced mushrooms
2 Tbsp butter
8 oz sour cream
1 can cream of celery soup
¼ c Parmesan cheese

Melt butter and cook mushrooms 5-7 minutes.  Add soup, sour cream salt and pepper. Combine. Add turkey and combine. Spray a 9 x 13 casserole pan with pan spray and add noodles. Pour turkey mixture over noodles and top with cheese. Bake covered, 35-40 minutes or until hot and bubbly.

1 Tbsp olive oil
1 Tbsp butter
¼ cup diced onion
1 clove garlic, minced
16 oz cream cheese
1 cup milk or cream
1 cup Buffalo sauce
Hot pepper sauce (I use Franks Red Hot) to taste
2 cups cooked, shredded chicken
½ cup ranch dressing
8 oz package shredded mozzarella cheese
16 oz package Lasagna noodles, cooked

In a large skillet, heat the olive oil and butter until butter is melted. Add the onions and cook until translucent. Add the garlic and cook for 2-3 minutes.

Cut the cream cheese into cubes and add to the skillet. Stir well until completely melted and then add the buffalo sauce, milk and a few dashes of hot pepper sauce to taste. Spoon a small amount of this mixture onto the bottom of a sprayed 9X13 in pan. Stir chicken into the remaining mixture.

Place one layer of cooked lasagna noodles in the bottom of the dish. Spread half of the chicken mixture of the noodles then drizzle with half of the ranch dressing. Add another layer of noodles and then the remaining chicken and ranch dressing. Place a final layer of lasagna noodles and then sprinkle the mozzarella cheese on top.

Bake covered, 350° for about 25 minutes.

Serve with additional ranch or bleu cheese, carrot and celery sticks.

1/3 cup maple syrup
¼ cup soy sauce
1 tsp fresh minced ginger
1 tsp minced garlic
1 Tbsp olive oil
4 (6oz) salmon fillets

Combine syrup, soy sauce, ginger and garlic in a shallow pan.

Add salmon, turn to coat evenly.

Set aside 5 minutes.

Heat a large nonstick skillet over medium heat; add1 Tbsps. oil.

Sear salmon fillets 3-4 minutes per side.

Add marinade mixture and heat until it reduces to thick syrup.

Drizzle salmon with reduced marinade.

¾ cup instant corn meal
¼ cup grated parmesan cheese
3 Tablespoons unsalted butter
1 ¼ pounds medium raw shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of ½ lemon, plus wedges for serving
2 Tablespoons roughly chopped fresh parsley

Bring 3 cups of water to a boil in a medium saucepan over high heat, covered.
Uncover and slowly whisk in the corn meal, 1 teaspoon salt, and ½ teaspoon pepper.
Reduce the heat to medium low and cook, sir occasionally, until thickened, about 5 minutes.
Stir in the parmesan cheese and 1 tablespoon butter.
Remove from the heat and season with salt and pepper.
Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper.
Melt the remaining 2 tablespoons butter in large skillet over medium-high heat.
Add the shrimp, garlic and cayenne, if using and cook, tossing, until the shrimp are pink, 3 to 4 minutes.

Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
Divide polenta among shallow bowls and top with the shrimp and sauce.
Serve with lemon wedges.

1 package (10 Ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded fontina cheese
½ cup part skimmed ricotta cheese1/2 cup crumbled gorgonzola cheese
3 green onions chopped
¼ teaspoon salt
1/8 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
1 egg lightly beaten
1 teaspoon water
1 cup of spaghetti sauce warmed

In a small bowl, combine the first seven ingredients. On a lightly floured surface, unroll pizza crust into an 11 in square cut into four squares. Transfer into a greased baking sheet. Spoon spinach mixture over half of each half of each square to within ½ inch of the edges.

For each calzones, fold one corner over filling to the opposite corner, forming a triangle; press the edges with a fork to seal. Cut slits into the top. Combine egg and water, brush over calzones.

Bake at 375º for 12-15 minutes or until golden brown. Serve with spaghetti sauce

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups of sliced zucchini
1 cup chopped onions
6 tablespoons butter, cubed
2 eggs lightly beaten
1 cup (4 ounces) shredded part skim mozzarella cheese
1 cup (4 ounces) shredded Colby- Monterey Jack cheese
2 tablespoons dried parsley flakes
½ teaspoon salt
¼ teaspoon dried basil
¼ teaspoon dried oregano

Separate crescent dough into eight triangles and place in a greased 9 in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of the plate to form a crust; seal seams. Spread with mustard.

In a large skillet, sauté zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust.

Bake at 375° for 20- 25 minutes or until knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly.

1 lb asparagus, trimmed and steamed
1 lb cheese ravioli, cooked from frozen
1 cup red cherry tomatoes
1 cup yellow cherry tomatoes
1 Tbsp olive oil
1 cup prepared pesto sauce
2 Tbsp grated Parmesan cheese

Heat olive oil. Sauté asparagus and tomato in oil until tomatoes are soft.

Toss with cooked ravioli.

Add pesto, Parmesan , salt and pepper.

Serve immediatly

¼ cup light soy sauce
2 Tbsp sesame oil
1 Tbsp rice wine vinggar
1 ½ lb large shrimp, shelled and deveined
2 cups sliced mushrooms
2 small zucchini sliced ½ inch thick
2 scallions, chopped
1 pinch crushed red pepper
Hot rice for serving

Directions: