Cook rice according to package directions. Remove from heat and let cool 30 minutes; fluff with a fork.

Preheat oven to 400 degrees. Meanwhile, toss shrimp with lemon juice, salt and pepper in a bowl. Heat olive oil in a medium skillet on medium-high. Saute shrimp and garlic about 2 minutes, flipping shrimp in the middle and being careful not to burn the garlic. Remove from the heat. Combine shredded chicken, cooked rice, onions, sour creams and peas in a large bowl; toss well. Add shrimp and olives; toss gently. Spoon rice mixture into a greased baking dish. Combine cheese and paprika and sprinkle over the casserole.

Bake, uncovered 15-20 minutes or until cheese is melted and browned.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the breadcrumbs and cook, stirring, until golden brown-about 3 minutes. Add 2 tablespoons Parmesan and cook, stirring, until melted-about 1 minute more. Transfer to a bowl and stir n 2 tablespoons basil; set aside.

Return the skillet to medium-high heat and add the remaining olive oil. Sprinkle the chicken with salt and pepper; add to the skillet and cook until golden and cooked through-about 4 minutes per side. Transfer to a plate.

Add the tomato sauce and 1 cup of water to the skillet. Add the garlic, red pepper flakes and 1 tablespoon Parmesan; reduce the heat to medium and simmer, stirring occasionally, until the sauce is thickened-about 10 minutes. Stir in the remaining basil and season with salt and pepper.

Return the chicken to the skillet, turning to coat with the sauce. Top with the remaining Parmesan cheese, a pice of cheese on each piece of chicken and top with some breadcrumbs. Let simmer until the cheese melts-aobut 3 minutes. Serve with a salad.

Preheat oven to 400 degrees.

In a bowl, blend the chicken, soup, vegetables, cheese and spices. Lightly spray 2 muffin tins with non-stick cooking spray. Roll our each biscuit until uniform and about 6 inches in diameter. Place into a muffin cup and mold it, forming a crust over the top of the edge of the tin. Spoon approximately 1/4 cup of the pot pie mixture into each biscuit cup.

Bake for 15-20 minutes or until the biscuits are browned and the soup is bubbly. Let sit for 5 minutes before serving.

Mix together the salt, pepper, Coke and brown sugar. Place the roast in your crock pot, pour the liquid over it, cover and marinate in the refrigerator over night.

Take the pork out of the fridge and add 1/4 cup water to the marinade. Cook on LOW for 4-6 hours or HIGH 3-4 hours.

Drain all the liquids and shred the pork using two forks. Mix the remaining ingredients together, mix together with the shredded pork and return to the crock pot on LOW for 1 hour.

Preheat oven to 425 degrees.

Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

Roll out the pizza dough and brush with olive oil. Top with mozzarella cheese, garlic powder and Italian Seasoning. Bake for 10-12 minutes or until cheese is browned and bubbly.

Serve with marinara sauce or Ranch dressing--or both!