• Place large nonstick skillet over medium heat. Spray with cooking spray.
• Sprinkle chicken with salt and pepper on both sides. Sear and cook chicken until brown and internal temperature reaches 165 degrees F. Remove chicken from pan to a plate and cover with foil.
• Reduce heat to medium low, spray the pan with more nonstick cooking spray and saute onions and mushrooms. Sprinkle with salt and pepper. Cook until onions and tender and mushrooms have cooked down.
• Pour in marsala and reduce by at least half. Add in chicken broth. In a small bowl, mix butter with flour to create a paste. Add butter-flour mixture to the pan to thicken sauce.
• Add in chicken to heat through in sauce and serve hot with or without mashed potatoes.

• Bring large pot of salted water to boil. Cook pasta to al dente, drain and set aside.
• While pasta is cooking, spray large, nonstick skillet with cooking spray and place on medium heat. Add in onion, peppers, mushrooms, salt and pepper and cook until tender (or to your liking).
• Whisk flour with beef broth until smooth and pour into hot pan with Worcestershire sauce, garlic powder and onion powder. Bring to boil to thicken, then reduce heat to low. Melt in laughing cow cheese.
• Cut roast beef into small, bite size pieces and add to the pan with provolone cheese and pasta. Toss everything together, divide into four portions and serve.

Make the Dough

• In a small bowl or liquid measuring cup, warm milk in the microwave 20-30 seconds or until warm. Better to err on the side of not warm enough versus too warm. Stir in honey and active dry yeast and stir to dissolve. Set aside to proof 5-10 minutes.
• Pour yeast mixture into the bowl of a stand mixer and with the mixer on low, add in the olive oil, collagen peptides, salt and one cup of the flour. The collagen peptides will bring the dough together much quicker than making a pizza dough without them. Go slow when it comes to adding the flour!
• After the flour has been stirred in, slowly incorporate more flour until the dough comes together and it's tacky but not sticky enough to stick to your hands and leave a residue. For me that was 2 1/4 cups. You might use more, you might use less.
• Spray dough and bowl with nonstick cooking spray and set aside to rise covered with a clean kitchen towel or plastic wrap. It will rise slower than a normal pizza dough because it's more enriched because we're using milk and collagen peptides. Give it a good 90 minutes to 2 hours.

Make the Calzones

• To make your calzones, divide dough into 4 small dough balls and flatten to be 8 inch circles. Spread pizza sauce on one half of dough, top with 1 tablespoon mushrooms, 1 tablespoon peppers, 6 turkey pepperoni slices and 1 oz grated mozzarella cheese. Fold top half over and crimp the edges to seal. Cut 1-2 vents into the top, sprinkle with italian seasoning and place onto parchment paper lined baking sheet. Bake at 450 degrees for 8-10 minutes or until crust has browned.

• Follow package directions and soak rice noodles (linguine style) in hot water and set aside for 25 minutes to soften. Drain and set aside.
• Sprinkle shrimp with salt and pepper. Spray a large nonstick skillet with cooking spray and heat over medium heat. Cook shrimp 30 seconds to 1 minute per side until pink and opaque. Remove from pan and set aside.
• Place pan back on heat and add more cooking spray. Cook red curry paste and garlic for 30 seconds or until fragrant. Add incoconut milk, ginger, soy sauce, truvia and tomato paste. Whisk until sauce simmers, then reduce heat to low. Taste and adjust seasonings if necessary.
• Add in noodles, frozen veggies and shrimp and stir to heat through and coat in sauce. Divide into 6 portions and serve.

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
• Drain chicken well and add into a large bowl. Stir together with taco seasoning, salsa and mozzarella cheese.
• Lay out eight tortillas onto the counter and add chicken evenly to the center of each tortilla. Spread chicken in a line down the center of each tortilla and roll up tightly. Place onto prepared baking sheet and spray lightly with nonstick cooking spray.
• Bake 15 minutes or until golden brown and as crunchy as you'd like. Serve warm with salsa, sour cream, guacamole, or any toppings you'd like.

• Spray large pot with nonstick cooking spray and place over medium heat. Saute onion until mostly tender, about 4 minutes. Stir in garlic, ginger and vegetables and cook another 2 minutes.
• Pour in coconut milk, curry paste, soy sauce, vinegar and truvia. See if it's as saucy as you'd like. If you'd like more 'broth', add in chicken broth as needed. (I added in about 1 cup.)
• Gently simmer vegetables for about 10 minutes or until crisp-tender.
• Stir in shredded chicken and cook another 5 minutes until fully warmed through. Divide between four bowls (with or without rice). Top with any desired toppings and serve hot.

• Place large nonstick skillet over medium heat. Spray with nonstick cooking spray. Add ground turkey and break apart while it cooks. After turkey is fully cooked, add in taco seasoning, water, carrot, green chiles, corn, black beans and enchilada sauce. Simmer 5 minutes to evaporate the water.
• Fold in half the cheddar cheese and the pieces of tortillas. The tortillas should soak up any extra liquid in the pan. Top with remaining cheddar cheese and cover 30 second to 1 minute to melt. Top with chopped cilantro, divide into four even portions and serve with any extra toppings you'd like (salsa, sour cream, guacamole, tomatoes, onion, etc..)

• Preheat oven to 350 degrees. Line a baking sheet with foil and place entire slab of Hawaiian Sweet Rolls onto baking sheet. Using a serrated knife, cut entire slab in half without separating rolls.
• Add an even layer of ham across the rolls and top with grated cheese. Top with top half of rolls.
• In a small bowl, stir together melted butter, dijon mustard, poppyseeds, Worcestershire sauce and onion powder. Brush the tops and sides with this mixture.
• Fold the foil up and around rolls. No need to add extra foil to cover the top. Bake 10-15 minutes or until hot and melty. Cut rolls apart and serve.

• In a large pot, spray pot with cooking spray and heat over medium heat. Sauté onion and mushrooms until mostly tender. Sprinkle with salt and pepper as they cook. Add in all purpose flour and stir to cook out the raw flour taste (it won't all absorb and this is totally fine and normal).
• Whisk in chicken broth, poultry seasoning and tarragon. Bring to boil, then reduce to simmer. Add in frozen vegetables and diced potatoes. Cook 10-15 minutes or until potatoes are tender. Taste and adjust seasonings.
• Stir in chicken and evaporated milk. Cook another 2 minutes to heat through, then divide into bowls and serve.