Today's Specials include

• 1 1/2 Cups Plain Greek Yogurt
• 3 tbsp of syrup
• 1/2 cup of blueberries
• 3 to 4 strawberries, sliced
• Medleys SuperGrains Blueberry Pecan Granola

1. Line a baking sheet with parchment paper and set aside
2. Mix Greek Yogurt and syrup together in a bowl until combined. Pour onto prepared baking sheet and spread into a thin layer. Top with Medleys SuperGrains Blueberry Pecan Granola, Blueberries, and Strawberries.
3. Cover the baking sheet with a piece of aluminum foil. Place in freezer for 2 hours, or overnight until the bake is completely frozen. Slice into desired squares. Serve immediately and keep stored in the freezer in an airtight container or bag. 
4. Enjoy!!

Lunch :Creamy Tomato & Spinach Pasta

• 1/2 Penne Pasta
• 1 small onion
• 2 gloves garlic
• 1 tbsp olive oil
• 15 oz canned tomatoes
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1/2 pepper
• 2 tbsp tomato pasta
• 2 oz cream cheese
• 1/4 grated Parmesan
• 1/2 9 oz spinach

1. Bring a large pot of water over high heat. Add pasta and cook until tender (7-10 min). Drain pasta
2. While pasta is cooking, dice the onion and mince the garlic. Cook both in a large skillet with the olive over medium-low heat until softened and transparent (about 5 min.)
3. Add the diced tomatoes (with juices) oregano, basil, salt, and pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato pasta and 1/2 cup of water to the skillet and stir until the tomato pasta is dissolved into the sauce
4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to skillet wit the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of he Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
5.  Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 min). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

Supper :Creamy Chick Enchiladas

Ingredients:

• 1 deli rotisserie chicken
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups Progresso chicken broth ( from 32-oz carton)
• 1 1/2 cups Yoplait Greek 100 plain yogurt (from 32-oz container)
• 3 cups shredded Mexican cheese blend (12 oz)
• 7(or more depends how big container is) flour tortilla (10 inch)

1. Heat oven to 350 F. Remove meat from chicken; discard skin and bones. Shred chicken meat; set aside
2. In 10-in skillet; melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring frequently
3. Gradually add broth; beating continuously with whisk. Stir in yogurt until sauce is smooth and free of lumps. Add 1 cup of the cheese; stir well. Set aside.
4. Place about 1/4 chicken in center of each tortilla; top each with about 2 tablespoons cheese. Roll up tortilla into cigar shape; place in ungreased 13x9 inch (3 quart) glass baking dish.
5. Pour white sauce or filled tortillas. Sprinkle remaining 1 1/2 cups cheese evenly over top
6. Bake 35 minutes or until cheese is melted

Snack :Puppy Chow

• 1 (12 oz) box rice chex
• 1 (12 oz) semi-sweet chocolate chips
• 3/4 cups peanut butter
• 1 stick  (1/2 cups) unsalted butter
• 1 teaspoon vanilla extract
• 1 (2 lb) bag powdered sugar

1. Start by taking the whole box of chex cereal and place it into a very large bowl. Set aside
2. Place chocolate chips, peanut butter and butter in a large microwave safe bowl. Microwave for 60 seconds and then stir until smooth. If the chocolate chips haven't melted enough, microwave at 30 second intervals, stirring in between, until the mixture is completely melted. then stir in vanilla extract
3. pour the chocolate mixture over the chex cereal and stir together gently with a spatula.
4. DO NOT OVEN MIX. The chunks are the pest part! The cereal pieces should be completely covered in chocolate, but it's ok for a few to clump together.
5. Next, you're going to pour in the powdered sugar,. usually, I don't measure, but just keep pouring, mixing, and pouring more in again, until the chex is completely white! You'll definitely have extra powdered sugar at the bottom of your bowl, but that's nothing to complain about!
6. Store in an airtight container.