1 Tbsp butter
2, 15 oz cans pumpkin
2, 14 oz cans chicken broth
1 cup half and half, light cream or milk
¼ cup maple syrup
1 Tbsp grated fresh ginger
Salt and Pepper
Maple syrup or brown sugar (optional)
Pumpkin seeds or Chopped pecans (optional)

In a large saucepan, melt butter over medium heat. Stir in pumpkin, chicken broth, half and half, syrup and ginger. Bring to a boil. Reduce heat and simmer 10 minutes.

Season to taste with salt and pepper.

Ladle the soup into serving bowls.

Garnish with syrup or brown sugar and seeds or nuts if desired.

Meatballs
½ pounds ground turkey
½ cup shredded Italian fontina or mild provolone cheese
1 small garlic clove, crushed or minced fine
1/8 tsp salt
1/8 tsp pepper
1 Tbsp olive oil

1 Tbsp olive oil
1 medium onion, chopped
1 garlic clove, crushed or minced fine
½ pound carrots, peeled and diced
½ pound peeled and diced butternut squash
1 can (48 oz) chicken broth
1 can (15 ½ oz) can canelli beans, drained and rinsed
¼ tsp salt
1/8 tsp black pepper
1 cab (14 ½ oz) Italian style tomatoes
½ pound escarole, trimmed and chopped
1 small zucchini, diced

To make meatballs:
In a medium bowl, combine turkey, cheese, garlic, salt, and pepper; mix until just blended. Shape into about 24 (1-inch) balls. Pan-fry meatballs in 1 Tbsp olive oil, turning until browned; cool.

To make soup:
Heat oil in large 5 qt pot over medium heat. Add onion and garlic. Cook until softened, about 4 minutes. Add carrots and squash, broth, beans, salt, and pepper, and bring to a boil. Reduce heat to low, cover and simmer about 10 minutes or until vegetables are soft. Add cooked meatballs and tomatoes; return to a boil. Reduce heat and simmer 4 minutes. Stir in escarole and zucchini.

2 lbs boneless chicken breasts
2 (8 oz) blocks cream cheese
2 (1 oz) packets dry Ranch seasoning
8 oz bacon, cooked crisply and crumbled

In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.

Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.

Once the chicken is shredded, stir with a large fork or spoon so the chicken shreds and all the
ingredients combine.

Add in crumbled bacon and stir to incorporate.

Serve warm.

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.