Greek Chicken Tacos with Whipped Feta

This recipe for Greek Chicken Tacos with Whipped Feta is a Mediterranean-style take on regular tacos. The marinated chicken, fresh vegetables, and creamy whipped feta cheese give them a lot of flavor.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into strips
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 8 small flour tortillas
• Fresh parsley for garnish

Instructions:

In a bowl, mix the olive oil, minced garlic, dried oregano, salt, and pepper

Add the chicken strips to the marinade and let them sit for at least 30 minutes

Heat a skillet over medium-high heat and cook the marinated chicken until fully cooked and slightly charred, about 5-7 minutes per side

In a separate bowl, whip the feta cheese until creamy and set it aside

Warm the flour tortillas in a dry skillet or microwave for a few seconds

To assemble the tacos, spread a spoonful of whipped feta on each tortilla

Top with the cooked chicken strips, cherry tomatoes, diced cucumber, and sliced red onion

Garnish with fresh parsley

Serve the Greek Chicken Tacos immediately and enjoy!

Roasted Garlic Kale Hummus

Roasted Garlic Kale Hummus is a nutritious and delicious twist on classic hummus. The roasted garlic adds a rich and mellow flavor, while the roasted kale provides a crispy texture and extra nutrition. It's perfect as a dip or a spread for sandwiches and wraps.

Ingredients:

• 1 can 15 oz chickpeas, drained and rinsed
• 2 cups fresh kale leaves, stems removed
• 4 cloves roasted garlic
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons water adjust for desired consistency

Instructions:

Preheat your oven to 375F 190C

Toss the kale leaves with a drizzle of olive oil and roast them in the oven for about 5-7 minutes until they become crispy but not burnt

Set aside to cool

In a food processor, combine the chickpeas, roasted garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper

Process the mixture until it's smooth and creamy, scraping down the sides as needed

Add the roasted kale leaves to the food processor and pulse until they are well incorporated into the hummus

If the hummus is too thick, add water a little at a time until you reach your desired consistency

Taste and adjust the seasoning if needed by adding more salt, pepper, or lemon juice

Transfer the roasted garlic kale hummus to a serving dish, drizzle with olive oil, and garnish with additional roasted kale leaves if desired

Serve with pita bread, crackers, or fresh vegetable sticks for dipping

Enjoy your healthy and flavorful roasted garlic kale hummus!

Thai Peanut Tofu and Sweet Potato Bowl

This Thai Peanut Tofu and Sweet Potato Bowl is a delicious and satisfying vegan meal. Crispy tofu, tender sweet potatoes, crunchy veggies, and a flavorful peanut sauce come together in this healthy and easy-to-make dish.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup soy sauce or tamari
• 2 tablespoons sesame oil, divided
• 1/4 cup peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 1 tablespoon sriracha
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 4 cups cooked quinoa or rice
• 2 cups shredded red cabbage
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped peanuts
• 2 green onions, chopped
• Lime wedges, for serving

Instructions:

Turn on the oven and heat it up to 400F 200C

Soy sauce or tamari, and 1 tablespoon of sesame oil should all be mixed together in a bowl

Cover, and let it sit for 10 to 15 minutes

Use parchment paper to line a baking sheet and put the tofu that has been marinated on it

Flip the food over every 25 to 30 minutes while it's baking until it's golden brown and crispy

Stir the peanut butter, rice vinegar, maple syrup, sriracha, garlic, ginger, and last tablespoon of sesame oil together in a different bowl

With a little oil, cook the sweet potatoes in a skillet over medium heat for about 15 to 20 minutes, or until they are soft

To put the bowls together, divide the rice or quinoa among four bowls

Sweet potatoes, shredded cabbage, bell pepper, chopped peanuts, and green onions should be put on top

Put the peanut sauce on top of the bowls and serve with lime wedges

Have fun!

Peanut Butter Chocolate Covered Pretzel Nice Cream

Creamy banana nice cream swirled with peanut butter and chocolate, topped with crunchy pretzels and a chocolate drizzle.

Ingredients:

• 4 ripe bananas, sliced and frozen
• 1/4 cup peanut butter
• 1/4 cup coconut cream
• 2 tablespoons cocoa powder
• 1/2 cup pretzels, crushed
• 1/4 cup dairy-free chocolate chips, melted

Instructions:

Put frozen banana slices in a food processor and blend them until they are smooth and creamy

Blend the peanut butter and coconut cream into the banana mixture until everything is well mixed

Split the mix in half

Add cocoa powder to one half

Putting peanut butter and chocolate layers on top of each other in a loaf pan is how you make it

Put crushed pretzels on top and gently press them into the mixture

Put chocolate that has been melted on top

Put it in the freezer for at least four hours, or until it gets hard

Serve and have fun!

Chicken Cordon Blue Ranch Wraps

A delightful twist on the classic Chicken Cordon Bleu, these wraps are filled with savory chicken, ham, Swiss cheese, and a creamy ranch dressing, all wrapped up in a soft flour tortilla.

Ingredients:

• 2 large flour tortillas
• 4 slices Swiss cheese
• 8 slices deli chicken breast
• 4 slices cooked ham
• 1/4 cup ranch dressing
• 1 cup shredded lettuce
• 1/4 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup diced cooked bacon
• Salt and pepper to taste

Instructions:

Place a tortilla on a flat surface

Layer 2 slices of Swiss cheese on the tortilla

Arrange 4 slices of deli chicken breast over the cheese

Top with 2 slices of cooked ham

Drizzle 2 tablespoons of ranch dressing over the ham

Sprinkle shredded lettuce, diced tomatoes, diced red onion, and diced cooked bacon over the ranch dressing

Season with salt and pepper to taste

Roll up the tortilla tightly, folding in the sides as you go

Repeat with the remaining tortilla and ingredients

Slice each wrap in half diagonally and serve

Sausage and Broccoli Rabe Burgers

These Sausage and Broccoli Rabe Burgers are a delicious twist on the classic burger. The Italian sausage patty is juicy and flavorful, while the sautéed broccoli rabe adds a hint of bitterness and a touch of green goodness. The Parmesan mayo spread ties everything together for a mouthwatering burger experience.

Ingredients:

• 1 lb Italian sausage, casings removed
• 1 bunch broccoli rabe, stems trimmed
• 4 burger buns
• 1/2 cup grated Parmesan cheese
• 1/4 cup roasted red pepper strips
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Set a grill or grill pan over medium-high heat to get it hot

Warm up the olive oil in a big pan over medium-low heat

Cook for one to two minutes, until the garlic smells good, after adding it

Put the broccoli rabe in the pan and cook it for about 5 minutes, until it gets soft

Add pepper and salt

Take it off the heat

Four patties should be made out of the Italian sausage

They should be cooked all the way through and browned for about 4 to 5 minutes on each side

While the sausage is cooking, put the burger buns on the grill and toast them for one to two minutes, until they get a little crispy

Put the grated Parmesan cheese and mayonnaise in a small bowl and mix them together to make a Parmesan mayo spread

Spread the Parmesan mayo on the bottom half of each toasted bun before putting the burgers together

Put a sausage patty on top of it

Put equal amounts of the sauted broccoli rabe on each burger, and then add strips of roasted red pepper on top

Add the top half of the buns to the burgers that have been put together

You can enjoy your Sausage and Broccoli Rabe Burgers while they are still hot

Baked Parmesan Sprouts with Bacon Salad

This Baked Parmesan Sprouts with Bacon Salad is a delightful combination of roasted Brussels sprouts, crispy bacon, and mixed greens, all brought together with a tangy balsamic vinaigrette dressing. It's a flavorful and satisfying salad that's perfect as a side dish or a light main course.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups mixed greens e
• g
• , spinach, arugula
• 1/4 cup balsamic vinaigrette dressing

Instructions:

Preheat your oven to 400F 200C

In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until well coated

Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes or until they are tender and slightly browned

In a skillet, cook the chopped bacon over medium heat until crispy

Remove from heat and drain on paper towels

Once the Brussels sprouts are done, sprinkle them with grated Parmesan cheese and return them to the oven for 2-3 minutes until the cheese is melted and bubbly

In a large salad bowl, combine the mixed greens and roasted Brussels sprouts with bacon

Drizzle the balsamic vinaigrette dressing over the salad and toss gently to combine

Serve the Baked Parmesan Sprouts with Bacon Salad immediately, garnished with extra Parmesan cheese if desired