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  Ingredients: 1 lb. white chocolate ½ cup shelled pistachios ½ cup dried cranberries Directions: 1. Line a baking sheet with parchment paper and set aside. 2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the pistachios and cranberries and stir to combine. 3. Spread the chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you'd like your bark, you may not need the entire surface of the pan). 4. Refrigerate for at least 30 minutes, or until set. 5. Using a sharp knife, cut the bark into pieces. Store in an airtight container in the refrigerator.

  Veggies & Pasta 16 oz. of Whole Wheat Penne Pasta (always cook al dente in salt water according to pkg directions) 2 tbsp. olive oil, divided 2 Boneless Skinless Chicken Breasts, cut in 1″ cubes ¼ tsp. salt ¼ tsp. pepper ½ c. Onion, diced 2 cloves Garlic, minced 1 Yellow Bell Pepper, long thin slices (mom uses red, yellow and orange…) 1 c. Broccoli florets 1 c. Asparagus, chopped in 1″ pieces 1 c. Grape tomatoes

1 lb. hot ground pork sausage 1 tsp onion powder 3 cups all-purpose baking mix 1 (10.75 oz) can condensed fiesta nacho cheese soup 2 cups shredded Cheddar cheese 3/4 cup buttermilk (water or milk will work too) Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool. Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and buttermilk; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon until lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned.