Melt 4 tbsp butter in large pan over medium heat. Add minced garlic and saute for a minute. Add salmon and cook for roughly 5 minutes perside. Then set salon aside. 
In the same pan with garlic butter drippings, add shrimp and cook until hot and pink. Set shrimp aside.
In the same pan, melt the rest of the butter. Add heavy cream and heat until simmer. Add parmesan and stir until melted. Add the shrimp back in and the parsley and spoon over salon. 

Directions: 
​Dice up raw bacon and throw it in a hot pan until crispy. Set bacon aside and dispose of grease. 
Melt butter and saute garlic and onion in pan over medium high heat. Add sprouts and saute in butter. Add broth and bring to a simmer. Cook for 4 minutes. 
Add cream cheese and stir until melty. Add cheeses and seasonings and stir until well mixed and melted. 
Stir in bacon and serve hot. 

Directions:
Mix oil and seasoning in a big bowl. Add raw pork loin and roll around until evenly coated. Marinate for one hour or up to overnight in the fridge. 
Slide the pork loin onto the rotisserie spit and secure. 
I am cooking it in my PowerXL Air Fryer Pro, but any rotisserie will work. 
Cook at 350 degrees for 20 minutes per pound of meat. Make sure the internal temp is 160 degrees before removing, cook longer if not. Let meat sit for 10 minutes before slicing and serving. 

Directions:
Pour oil in medium pan over medium heat. Add spinach to pan and saute until wilted.  Add in All Purpose Seasoning and mix well. 

Directions: 
Preheat Oven to 350º and line baking sheet with parchment paper.
In a large bowl, add the apple sauce, pumpkin, apples, egg, flour, cinnamon, and coconut oil. (no need to melt the coconut oil, solid is fine). Mix until all ingredients are combined. Knead the dough until it forms a big ball. You may need to add more flour so it isn't sticky. 
Flatten the dough ball either with your fingers or with a rolling pin. Spread the dough out to approximately 1/4” in thickness. Press your cookie cutter into the dough and cut out the biscuit. Place it on the parchment lined baking sheet.
Place in oven and bake for about 20-30 minutes. Be sure to keep an eye on them after about 15 minutes, it can burn very quickly.
*Store in an airtight container in refrigerator up to 2 weeks OR freeze for up to 3 months.
**This recipe made about 2-2.5 dozen treats but I used large cookie cutters because my dog is a 120 lb Great Dane. You will get a lot more if you make them smaller. 
***Cinnamon will help regulate your dogs blood sugar and lower insulin resistance.  It helps regulate blood sugar by helping to slow the absorption of sugar in the bloodstream after a meal high in carbohydrates. 

Directions: 
Chop the potatoes into bite size pieces. Mix potatoes, oil, and seasonings in a bowl so everything is evenly coated. Put in air fryer. Cook at 400 degrees for 10-20 minutes depending on size of potatoes. Stir every 5 minutes and check the potatoes softness. 
Check out Garlic Pepper Shrimp for shrimp recipe in picture. 

Directions: 
Put oil in large pan over med heat. Add bell peppers and pineapple and cook 4-5 minutes. Add garlic, green onions, and shrimp and cook another 3-4 minutes. Remove from pan and set aside. 
Add honey, soy sauce, ginger, and pepper flakes and stir. Continuing stirring and cooking until it becomes thicker. 
Add the shrimp and veggies back into the pan and stir till everything is coated well. 
​Serve over rice. 

Directions:
Lightly coat chicken and veggies with oil on a baking sheet. Then sprinkle enough Fajita seasoning to your taste. Mix with hands so everything is coated. 
Bake at 400 degrees for 25 minutes. Shred chicken and serve with whatever you want! 

Directions: 
Put everything into a crock pot but put the whole block of cream cheese on top of the chicken so it does not burn on the side of the crockpot. 
Cook on low for 6-8 hours
When done, pull the chicken out and shred it. Then put it back into the chili and stir. 
Serve hot and top with more cheese, sour cream, and chives!