Here’s a healthy salad with lots of protein in every bite you take. It taste great and can fill you up quick. This is perfect for a lunch dish as it gives you enough energy through the workday without your stomach making noise from hunger.

INGREDIENTS
1 cup of penne style pasta (al dente)
7 ounce of white tune which is about 1 can. (drained)
6 tablespoons of mayonnaise (use hellmans or miracle whip depending on how light I want it to be)
1 tablespoon of Fresh Parmesan cheese
2 tablespoons of pickled relish
1/8 teaspoon of dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
1 hard boiled egg

DIRECTIONS
Start by boiling the egg for about 15 minutes on medium heat and the pasta to al dente. While that’s going, get a medium bowl and stir in all the ingredients together. Mix well then add the cooked pasta. Toss the whole thing and at the end cut the boiled egg into 4 and lay it on top of the dish. Enjoy!

INGREDIENTS
1 Cup of Butter
1 Cup of Sugar (White)
1 Cup of Brown Sugar
2 Eggs
2 Teaspoons of Vanilla Extract
3 Cups of All Purpose Flour
1 Teaspoon of Baking Soda
2 Teaspoon of Hot Water
1/2 Teaspoon of Kosher Salt
2 Cups of Sweet Chocolate Chips
1 Cup of Walnuts (Chopped)

DIRECTIONS
Start by preheating the oven to 350 degree farenheit and then mix the butter and both sugars until it’s smooth. Next, crack the eggs and beat it one at a time then stir in the vanilla. Put the baking soda in the hot water so it dissolves. Then add it to the batter with the kosher salt. Stir in the flour with the choco. chips and the chopped walnuts. Put big drops using the spoon onto the pans (not greased). Bake them for 10 minutes the the oven and until the edges are browned. Yum!

INGREDIENTS
4 Cups of Blueberries (Organic & Fresh)
1 Nine Inch Double Crust Pie for Pastry
1 Tablespoon of Butter
3/4 Cups of White Sugar
3 Tablespoon of Cornstarch
1/4 Teaspoon of Salt
1/2 Teaspoon of Ground Cinnamon

DIRECTIONS
Start by preheating the oven to 425 degree fahrenheit and then mix the sugar, salt, cinnamon, cornstarch and blueberries. Pour the blueberry mix into the pie crust and dot it with the butter. Cut the rest of the pasty into 1/2″ wide strips for the lattice top. Flute the edge then bake the pie on the lower shelf of the oven for an hour. The crust should have a nice golden brown color.

INGREDIENTS
1 Cup of Blueberries (Fresh)
2 Cups of Flour
1 Cup of Sugar (White)
1 Tablespoon of Baking Powder
1 Teaspoon of Salt (Kosher)
2 Eggs
1/4 Cup of Canola Oil
1/4 Cup of Melted Butter
3/4 Cups of Milk

DIRECTIONS
Start by mixing all the dry ingredients in a bowl and in a separate bowl mix all the wet ones. Fold the wet into dry trying it not to mix over. Fold in the blueberries then fill the muffin tins that have the paper inserts. Mix the 1/2 cup of sugar with zest of lemon and sprinkle evenly over the muffins. Bake them for 25 minutes in an oven that’s 350 degree heat. The top of the muffins should be firm.