Ingredients:

• 1 cup tomato paste


• 1/4 cup apple cider vinegar


• 1/4 cup maple syrup


• 2 tablespoons tamari or soy sauce


• 2 cloves garlic, minced


• 1 teaspoon smoked paprika


• 1/2 teaspoon onion powder


• 1/4 teaspoon ground black pepper


• 1/4 teaspoon cayenne pepper optional

Instructions:

In a mixing bowl, combine all ingredients

Whisk until well combined and smooth

Taste and adjust seasoning if necessary

Use immediately or store in an airtight container in the refrigerator for up to a week

Ingredients:

• 1 lb ground chicken


• 1/2 cup chopped spinach


• 1/4 cup chopped artichoke hearts


• 1/4 cup grated Parmesan cheese


• 1/4 cup breadcrumbs


• 1/4 cup mayonnaise


• 1/2 tsp garlic powder


• 1/2 tsp onion powder


• Salt and pepper to taste


• 4 burger buns


• Lettuce leaves, tomato slices, and additional Parmesan cheese for toppings

Instructions:

Grate Parmesan cheese, add breadcrumbs, garlic powder, onion powder, salt, and pepper to a large bowl

Then add ground chicken, chopped spinach, chopped artichoke hearts, and mix everything together

Mix the ingredients together until they are well mixed

Split the mixture in half and shape each half into a burger patty

Set a grill or grill pan over medium-high heat and oil the grates a little

As long as the chicken burgers are cooked all the way through and have nice grill marks, they're done

Put the burger buns on the grill and toast them for one minute, or until they get a little brown

Place a lettuce leaf on the bottom bun of each burger, then add a chicken patty, tomato slices, and more Parmesan cheese

Put the other half of the bun on top and serve hot

Have fun eating your tasty Artichoke Spinach Chicken Burgers!

Ingredients:

• 1 box of vanilla cupcake mix


• 1/2 cup bubble gum flavored gelatin


• 1/2 cup unsalted butter, softened


• 2 cups powdered sugar


• 1/4 cup milk


• 1 tsp bubble gum extract


• Gelatin bubbles prepared separately


• Food coloring optional


• Sprinkles for decoration

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Follow the directions on the package to make the vanilla cupcake mix

1/4 cup of gelatin that tastes like bubble gum can be mixed into the cupcake batter to make it taste like bubble gum

You can add a few drops of food coloring if you want it to look more colorful

The batter should be about two thirds of the way up each cupcake liner

After the oven is hot, bake it for 15 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Take the cupcakes out of the oven and let them cool all the way down

Put the softened butter in a bowl and beat it until it is smooth and creamy

Add the powdered sugar, bubble gum extract, and the last 1/4 cup of bubble gum-flavored gelatin little by little

Mix the frosting well until it's fluffy and light

If you need to, add milk to change the consistency

Place the bubble gum frosting on top of each cupcake after they are cool

You can pipe or spread it on

For a fun and pretty touch, carefully place the gelatin bubbles that you've made on top of the frosting

Lastly, add any sprinkles you want to make it look nice

Serve your tasty Bubble Gum Frosting Cupcakes with Gelatin Bubbles and enjoy them!

Ingredients:

• 8 slices of whole grain bread


• 1 lb sliced roasted turkey breast


• 1 cup cranberry sauce


• 1 cup sprouts such as alfalfa or broccoli sprouts


• 8 slices Swiss cheese


• 1/4 cup mayonnaise


• 2 tablespoons Dijon mustard


• 2 tablespoons butter, softened

Instructions:

Warm up the broiler in the oven

Smooth out some soft butter on one side of each piece of bread

Spread mayonnaise and Dijon mustard on the side of 4 bread slices that hasn't been buttered

On top of the mayo-Dijon side of each of these 4 slices, put turkey slices

Place the turkey slices on a plate and cover them with cranberry sauce

Put sprouts and a slice of Swiss cheese on top

To make sandwiches, put the last few slices of bread on top, buttered side up

Put the sandwiches on a baking sheet and broil for three to five minutes, or until the cheese melts and bubbles

Take it out of the oven, let it cool a bit, and then serve it hot

Ingredients:

• 2 cups cooked chicken, shredded


• 1/2 cup mayonnaise


• 1/4 cup diced celery


• 1/4 cup diced red onion


• 2 tablespoons chopped fresh parsley


• 1 tablespoon Dijon mustard


• 1 teaspoon lemon juice


• Salt and pepper to taste


• 4 large tortillas


• 2 cups baby spinach leaves

Instructions:

Shred the chicken and mix it with mayonnaise, celery, red onion, parsley, Dijon mustard, lemon juice, salt, and pepper in a bowl

Mix everything together well

Spread out the tortillas and cover each one with a few baby spinach leaves

Cover the spinach leaves with the chicken salad mixture

Make sure the filling stays together as you roll up each tortilla tightly

Cut each wrap into small pieces that are easy to eat, and serve

Ingredients:

• 1 lb cooked chicken, shredded


• 1 can cream of chicken soup


• 1 cup sour cream


• 1 cup shredded cheddar cheese


• 1 box cornbread mix


• 1/2 cup milk


• 1/2 cup melted butter


• Salt and pepper to taste

Instructions:

Preheat oven to 375F 190C

In a large mixing bowl, combine shredded chicken, cream of chicken soup, sour cream, and shredded cheddar cheese

Season with salt and pepper to taste

Spread the chicken mixture evenly into a greased 9x13 inch baking dish

In a separate bowl, mix together cornbread mix, milk, and melted butter until well combined

Pour the cornbread batter over the chicken mixture in the baking dish, spreading it out evenly

Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and cooked through

Serve hot, garnished with extra shredded cheese if desired

Ingredients:

• 4 Cornish game hens


• 1 cup coconut milk


• 2 limes, juiced and zested


• 4 cloves garlic, minced


• 2 tablespoons fresh thyme leaves


• Salt and pepper to taste


• 2 tablespoons olive oil

Instructions:

Put lime juice and zest, minced garlic, thyme leaves, salt, and pepper in a bowl

Put Cornish game hens in a large plastic bag that can be closed again or a shallow dish

Make sure the hens are evenly covered with the marinade as you pour it over them

Put the mixture in the fridge for at least two hours, or better yet, overnight for the best results

Warm the oven up to 190C 375F

Shake off the extra marinade from the hens and put them on a baking sheet that has been lined with parchment paper

Throw away the marinade

Apply olive oil to the hens and, if you want, add more salt and pepper to taste

Place the hens in an oven that has already been heated up

Roast them for 45 to 55 minutes, or until they are golden brown and fully cooked, with an internal temperature of 165F 74C

After they're done, take them out of the oven and let them cool for 5 to 10 minutes before you serve them

If you want, you can add more lime zest and thyme leaves as a garnish

Warm up and serve

Ingredients:

• 1 can 15 oz white beans, drained and rinsed


• 1 cup marinated artichoke hearts, drained and chopped


• 2 tablespoons vegan pesto


• 1 tablespoon lemon juice


• Salt and pepper to taste


• 4 slices of whole grain bread


• 1 cup vegan mozzarella cheese, shredded


• 2 tablespoons chopped fresh basil optional, for garnish

Instructions:

In a mixing bowl, mash the white beans with a fork until slightly chunky

Add chopped artichoke hearts, vegan pesto, lemon juice, salt, and pepper to the mashed beans

Mix well to combine

Preheat the oven to 375F 190C

Toast the slices of bread until lightly golden

Spread the white bean and artichoke mixture evenly over the toasted bread slices

Sprinkle vegan mozzarella cheese on top of each slice

Place the prepared sandwiches on a baking sheet and bake in the preheated oven for about 8-10 minutes, or until the cheese is melted and bubbly

Once done, remove from the oven and garnish with chopped fresh basil if desired

Serve hot and enjoy!

Ingredients:

• 1 cup dry green lentils, rinsed


• 2 cups vegetable broth


• 4 medium potatoes, diced


• 1 tablespoon olive oil


• 1 onion, diced


• 2 cloves garlic, minced


• 1 chipotle pepper in adobo sauce, minced


• 1 teaspoon ground cumin


• 1 teaspoon smoked paprika


• Salt and pepper to taste


• 1 avocado, sliced


• 1 cup cherry tomatoes, halved


• 1/4 cup chopped cilantro


• For the Creamy Dreamy Green Sauce:


• 1 cup packed fresh cilantro


• 1/2 cup packed fresh parsley


• 1/4 cup tahini


• 1/4 cup water


• 2 tablespoons lime juice


• 1 clove garlic


• Salt and pepper to taste

Instructions:

In a saucepan, combine the lentils and vegetable broth

Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes or until lentils are tender

While the lentils cook, steam the diced potatoes until fork-tender, about 10-15 minutes

In a skillet, heat olive oil over medium heat

Add diced onion and cook until translucent, about 5 minutes

Add minced garlic, chipotle pepper, cumin, smoked paprika, salt, and pepper

Cook for another 2 minutes

Once the lentils are cooked, drain any excess liquid

Add the lentils to the skillet with the onion mixture and stir to combine

Keep warm over low heat

For the Creamy Dreamy Green Sauce, combine all ingredients in a blender or food processor

Blend until smooth, adding more water if needed to reach desired consistency

Season with salt and pepper to taste

To assemble the bowls, divide the steamed potatoes, lentil mixture, avocado slices, and cherry tomatoes among serving bowls

Drizzle with Creamy Dreamy Green Sauce and sprinkle with chopped cilantro

Serve immediately and enjoy!

Ingredients:

• 1


• 5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces


• 8 slices of bacon, cut into halves


• 1/3 cup maple syrup


• 2 tablespoons balsamic vinegar


• 2 tablespoons olive oil


• 2 cloves garlic, minced


• 1 teaspoon smoked paprika


• Salt and black pepper, to taste


• Wooden skewers, soaked in water

Instructions:

Mix maple syrup, balsamic vinegar, olive oil, minced garlic, smoked paprika, salt, and black pepper in a bowl

This will make the marinade

Put the chicken pieces in a shallow dish or resealable plastic bag

Pour half of the marinade over the chicken, and let it sit in the fridge for at least 30 minutes

Warm up the grill over medium-high heat

Each piece of chicken should be wrapped in a half-slice of bacon

Then, thread the chicken and bacon pieces on the wet skewers one after the other

Use the rest of the marinade to brush on the skewers

Turn the skewers over every so often for 12 to 15 minutes, or until the chicken is cooked through and the bacon is golden

Hot off the grill, serve the Maple Balsamic Chicken and Bacon Skewers