• In a stock pot, add in butter and olive oil and melt together. Add onions and celery to the stock pot and allow them to soften and become translucent. Stir occasionally. While that is going on, peel and dice the neck of one butternut squash. Set aside.
• Add thyme and garlic to the stock pot and stir in.
• Add in the cubed butternut squash and allow the simmer in the bottom of the pan so that squash softened and the edges start to brown slightly. About 5 minutes.
• Pour in low sodium chicken broth. Bring soup to a simmer. Once simmering, add in cheese tortellini. Add in spinach and allow to wilt. Simmer for two minutes. Then serve.

Cook the potatoes:

• Boil cut potatoes in salted boiling water until they easily fall from a knife pierced into them. Allow to cool, then dice and place in a large bowl.

Cook the eggs:

• Bring a medium pot of water to a boil (large enough to accommodate all the eggs in a single layer). As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer. Meanwhile set up a bowl of ice water, large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to immediately transfer the eggs to the bowl of ice water. Peel and chop when cool enough to handle.

Cook the macaroni:

• Bring a large pot of water to a boil. Add salt. Cook macaroni according to package instructions, drain, then rinse with cold water and set aside.

Make the sauce:

• In a small bowl mix together the sauce ingredients. Add the onion, eggs, carrots, peas, and macaroni to the bowl with the potatoes. Mix in dressing until thoroughly combined. Check seasonings.

Marinate Chicken

• Mix marinade ingredients in a large bowl.
• Pierce chicken thighs with a fork several times on each side and place in the bowl of marinade.

Teriyaki Sauce

• While grill is heating add teriyaki sauce ingredients to a small saucepan and bring to a boil. Turn heat down to low and let simmer until sauce thickens up a bit, about 5 minutes.
• When ready to cook, drain chicken, discarding marinade. Grill chicken, turning once until chicken is cooked through. Brush with teriyaki sauce and continue cooking a few minutes more. Plate and serve with additional teriyaki sauce.

• Place the chicken tenders in a large bowl. Add the Greek yogurt, hot sauce, and salt. Mix to thoroughly combine.
• While the chicken is marinating whisk together the coating ingredients in a medium bowl. Set aside.
• Cut carrots and red bell pepper into 4-inch sticks, and heat the oil in a deep saute pan over medium heat.
• Dip each chicken tender in the coating and place on a parchment-lined baking sheet. Allow tenders to sit for 10 minutes so coating has a change to moisten.
• When oil is hot and you're ready to cook, place as many tenders as will fit in the pan without crowding. Fry for several minutes per side until golden brown and remove to a cooling rack. Continue until all tenders are cooked. Note: Skim oil a couple of times during cooking to keep the oil clear. Serve warm or refrigerate after cooling completely.

• Bring a large pot of water to a boil. Add salt to the water, then add the linguine Cook for 7 to 10 minutes, or according to the directions on the package for al dente.
• Meanwhile, in another large saute pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute being careful not to burn the garlic.
• Add the shrimp, salt and the pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
• Remove from heat, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
• When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, tossing well to combine.