Classic Strawberry Banana Smoothie

This creamy and naturally sweet smoothie is a perfect quick breakfast, snack, or post-workout refuel.

Yields: 1 large serving Prep time: 5 minutes

Ingredients:

• 1 cup frozen strawberries (or fresh strawberries + 1/2 cup ice)
• 1 ripe banana, fresh or frozen (using frozen banana makes it creamier and colder)
• 1/2 to 3/4 cup liquid (milk of choice, orange juice, or water)
  • Milk options: Dairy milk (whole, 2%, skim), almond milk, soy milk, oat milk
  • Juice options: Orange juice (adds a tangy sweetness)
• Optional additions (for extra nutrition or flavor):
  • 1 tablespoon chia seeds or flax seeds (for fiber and omega-3s)
  • 1 tablespoon nut butter (almond butter, peanut butter for protein and healthy fats)
  • 1/2 scoop protein powder (vanilla or unflavored)
  • A handful of spinach (you won’t taste it, but it adds nutrients!)
  • 1/2 teaspoon vanilla extract
  • Sweetener to taste (honey, maple syrup, or a date if you like it sweeter)

Equipment:

• Blender

Instructions:

1. Prepare Ingredients: If using fresh strawberries and banana, you might want to slice the banana into smaller pieces to help with blending. If using frozen fruit, no need to pre-prep much.
2. Add to Blender: Place all the ingredients into your blender in the following order for optimal blending:
   • Liquid (1/2 cup first, you can add more later if needed)
   • Banana
   • Strawberries
   • Any optional additions (seeds, nut butter, protein powder, spinach, etc.)
3. Blend: Secure the lid on your blender. Start blending on a low speed, then gradually increase to high. Blend until the mixture is completely smooth and creamy. If it’s too thick, add more liquid (1-2 tablespoons at a time) and continue blending until you reach your desired consistency.
4. Taste and Adjust: Taste the smoothie. If you prefer it sweeter, add a bit of honey, maple syrup, or a pitted date and blend again.
5. Pour and Garnish: Pour the smoothie into a tall glass. As shown in the image, you can garnish with fresh strawberry slices and banana slices on top for an appealing presentation.
6. Serve Immediately: Smoothies are best enjoyed fresh.

Tips for Success:

• Frozen Fruit is Key: Using frozen strawberries and especially a frozen banana creates a much thicker, colder, and creamier smoothie without the need for excessive ice, which can dilute the flavor.
• Adjust Liquid: Start with less liquid and add more as needed. The amount of liquid depends on your desired consistency and the power of your blender.
• Customize: Feel free to experiment with other fruits (like blueberries or raspberries), different liquids, and various add-ins to create your perfect smoothie!
• Sweetness: Ripe bananas are naturally sweet. Taste before adding extra sweeteners.

Enjoy your delicious and healthy Strawberry Banana Smoothie!

Achieving the perfect Pastry Cream (Crème Pâtissière) is a fundamental skill in baking, and this recipe guides you to a rich, silky-smooth, and perfectly set custard. Ideal for filling tarts, éclairs, cream puffs, or simply enjoying on its own, this pastry cream strikes a balance between creamy texture and delicate sweetness, forming the cornerstone of countless desserts.

 

Ingredients:

Makes about 2 cups (enough for 1 large tart or 12 éclairs)

Instructions:

1. Step 1: Heat the Milk In a medium saucepan, heat the 2 cups whole milk over medium-low heat. Warm it until it’s just steaming and small bubbles begin to form around the edges, but do not let it come to a full boil. Remove the saucepan from the heat and let it sit for a few minutes to cool slightly.
2. Step 2: Whisk the Egg Yolks and Sugar In a separate mixing bowl, whisk together the 4 large egg yolks and 1/2 cup granulated sugar until the mixture is pale yellow and slightly thickened. This whisking incorporates air and helps create a smooth base, which is crucial for preventing the eggs from curdling when combined with the hot milk.
3. Step 3: Add the Cornstarch and Salt Sift the 1/4 cup cornstarch and 1/4 teaspoon salt directly into the egg yolk and sugar mixture. Whisk vigorously until the cornstarch is fully incorporated and no lumps remain. The cornstarch is your primary thickener, ensuring the pastry cream achieves a stable, pudding-like consistency.
4. Step 4: Temper the Eggs To prevent the eggs from scrambling, you need to temper them. Slowly pour about 1/2 cup of the warm milk from the saucepan into the egg yolk mixture, whisking constantly and rapidly. This gradually raises the temperature of the egg mixture. Once tempered, carefully pour the warmed egg mixture back into the saucepan with the remaining milk.
5. Step 5: Cook Until Thickened Return the saucepan to medium heat. Cook the mixture, whisking constantly and vigorously with a whisk, until it thickens considerably and comes to a full boil. Once boiling, continue to whisk and boil for 1–2 minutes. This ensures the cornstarch is fully cooked out and the cream reaches its maximum thickness and stability. The pastry cream should be thick enough to coat the back of a spoon and hold its shape.
6. Step 6: Add Butter and Flavorings Remove the saucepan from the heat. Stir in the 2 tablespoons softened unsalted butter until it is fully melted and incorporated into the pastry cream. The butter adds richness, a smooth texture, and a beautiful glossy finish. Stir in the 1 teaspoon vanilla extract (or your chosen flavoring like almond extract, citrus zest, or a liqueur) for aroma and depth of flavor.
7. Step 7: Cool and Store For an ultra-smooth texture, press the pastry cream through a fine-mesh sieve into a clean bowl. This removes any tiny lumps or bits of cooked egg. To prevent a “skin” from forming on the surface as it cools, immediately press a piece of plastic wrap directly onto the surface of the pastry cream, ensuring there are no air bubbles. Chill in the refrigerator for at least 2–3 hours (or preferably overnight) before using. This allows the pastry cream to firm up and fully set.

Refreshing, hydrating, and packed with health benefits, cucumber lemonade is a perfect drink to quench your thirst on hot days. This quick and easy recipe uses simple ingredients and a blender to create a healthy beverage bursting with flavor.

 

Let’s dive into how you can make this vibrant drink at home!

 

Why Choose Cucumber Lemonade?

Cucumber lemonade isn’t just a treat for your taste buds; it’s also incredibly beneficial:

 

Hydration Boost: Cucumbers are over 95% water, helping you stay hydrated.

Rich in Nutrients: High in vitamin C, lemons boost your immune system, while cucumbers are a source of potassium and antioxidants.

Detoxifying: This combination supports digestion and helps flush out toxins.

Low Calorie: It’s a guilt-free drink perfect for any time of day.

Ingredients You’ll Need

Here’s what you’ll need to whip up a refreshing pitcher of cucumber lemonade:

 

1 medium cucumber (peeled and chopped)

2-3 lemons (juiced)

3-4 tablespoons of honey or a natural sweetener (adjust to taste)

4 cups of cold water

A handful of ice cubes

Fresh mint leaves (optional, for garnish)

How to Make Homemade Cucumber Lemonade

Step 1: Prepare the Ingredients

Peel and chop the cucumber into small pieces.

Juice the lemons, ensuring no seeds get into the mix.

Step 2: Blend the Base

In a blender, combine the cucumber pieces, lemon juice, and honey.

Add 2 cups of cold water and blend until smooth.

Step 3: Strain (Optional)

If you prefer a smoother drink, strain the mixture through a fine mesh sieve to remove any pulp.

Step 4: Final Touch

Pour the strained mixture into a pitcher.

Add the remaining 2 cups of water and stir well.

Toss in some ice cubes and garnish with fresh mint leaves for an extra burst of flavor.

Tips for the Perfect Cucumber Lemonade

Sweetness: Adjust the sweetness by adding more or less honey.

Zest It Up: Add a teaspoon of grated lemon zest for a tangy kick.

Sparkling Version: Replace half the water with sparkling water for a fizzy treat.

Chill Before Serving: Let the lemonade rest in the fridge for 30 minutes to enhance the flavors.

Health Benefits of Cucumber Lemonade

Improves Skin Health: The antioxidants in cucumber and vitamin C in lemons promote radiant skin.

Aids Weight Loss: Low in calories and high in water content, this drink is perfect for those watching their weight.

Boosts Digestion: Lemon juice stimulates digestion, while cucumber helps soothe the stomach.

Conclusion

Cucumber lemonade is not only easy to make but also a versatile drink that you can enjoy any time of the day. With just a blender and a few ingredients, you can prepare this healthy, refreshing drink in minutes.

 

So, grab your blender and give this recipe a try—you’ll love it!

Mediterranean Chicken Enchilada Stuffed Zucchini Boats

Cheesy Mashed Potato Puffs Recipe

Italian Chicken Marinade: A Flavorful and Easy Grilling Essential

Quick Benefits

Italian Chicken Marinade is a simple yet incredibly flavorful way to prepare chicken for grilling. With just a few ingredients, this marinade infuses chicken with a tangy, herby, and slightly garlicky taste. It enhances moisture and tenderness, making every bite juicy and delicious. Perfect for barbecues, meal prep, or a quick weeknight dinner, this recipe requires minimal effort but delivers maximum flavor.

Essential Ingredients

• 1 (16-ounce) bottle Italian-style salad dressing
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 4 skinless, boneless chicken breast halves

Preparation Steps

1. Prepare the Marinade: In a shallow baking dish, whisk together Italian-style salad dressing, garlic powder, and salt.
2. Marinate the Chicken: Place chicken breasts in the marinade and turn to coat evenly. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
3. Preheat the Grill: Heat an outdoor grill to high heat and lightly oil the grates.
4. Grill the Chicken: Remove chicken from the marinade, shaking off any excess, and discard the remaining marinade. Cook chicken on the preheated grill for about 7-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. Rest & Serve: Let the chicken rest for a few minutes before slicing. Serve warm and enjoy!]

Health Benefits

• High in Protein: Each serving provides about 25g of protein, essential for muscle growth and repair.
• Low in Carbs: With only 12g of carbohydrates, this dish is great for low-carb diets.
• Rich in Healthy Fats: The olive oil in the Italian dressing adds beneficial monounsaturated fats.
• No Artificial Ingredients: Making your own marinade ensures you avoid preservatives found in store-bought marinades.

Serving Suggestions

• With Roasted Vegetables: Serve with a side of grilled or roasted veggies like bell peppers, zucchini, and asparagus.
• Over a Salad: Slice the grilled chicken and add it to a fresh green salad with cherry tomatoes, cucumbers, and feta cheese.
• With Pasta: Pair it with a light pasta tossed in olive oil, garlic, and Parmesan for an Italian-inspired meal.
• In a Wrap: Use the grilled chicken in a whole-wheat wrap with lettuce, tomato, and a drizzle of extra dressing.

Creative Variations

• Spicy Italian Chicken: Add ½ teaspoon red pepper flakes to the marinade for extra heat.
• Lemon-Garlic Twist: Squeeze fresh lemon juice and add minced garlic to brighten up the flavors.
• Herb-Infused: Stir in fresh basil, oregano, or rosemary for an extra herbal aroma.
• Balsamic Upgrade: Replace half of the Italian dressing with balsamic vinegar for a tangier profile.

Storage Tips

• Refrigeration: Store leftover grilled chicken in an airtight container for up to 4 days.
• Freezing: Marinate chicken and freeze it raw for up to 3 months. Thaw overnight before grilling.
• Meal Prep: Grill extra portions and use them in salads, wraps, or sandwiches throughout the week.

Pro Tips

• Marinate Longer for Better Flavor: Overnight marination enhances tenderness and infuses more flavor.
• Use a Meat Thermometer: Ensuring the internal temperature reaches 165°F (74°C) prevents overcooking.
• Don’t Overcrowd the Grill: Leave space between chicken breasts to allow even cooking.
• Let it Rest: Allow chicken to rest for 5 minutes before slicing to retain its juices.

Frequently Asked Questions

Can I bake the marinated chicken instead of grilling?

Yes! Bake at 375°F (190°C) for 25-30 minutes, or until fully cooked.

What’s the best way to get grill marks?

Place the chicken at an angle on the grates, then rotate halfway through grilling

Can I use homemade Italian dressing instead of bottled?

Absolutely! A mix of olive oil, vinegar, lemon juice, garlic, and Italian herbs works perfectly.

What other proteins can I use with this marinade?

This marinade works well with turkey, pork chops, and even firm tofu.

Can I use bone-in chicken instead of boneless?

Yes, but adjust the cooking time—bone-in chicken takes 5-10 minutes longer to cook.

Italian Chicken Marinade is a quick and easy way to elevate your grilled chicken with bold, zesty flavors. Whether you’re making a casual meal or preparing for a cookout, this simple recipe guarantees juicy, flavorful chicken every time!

If you’re looking for a quick, delicious, and healthy dinner idea, you’re in the right place! Today, I’ll be sharing a recipe for chicken and roasted vegetable rolls that’s sure to impress. It’s an easy-to-make dish with simple ingredients, and it’s packed with flavor.

 

 

Let’s get started!

 

Preparation, Cook, and Total Times

 

Cooking Time: 45-50 minutes

Preparation Time: 15 minutes

Total Time: 1 hour

Servings: 6 rolls

 

Cuisine This recipe is inspired by Mediterranean flavors, with a twist. It combines roasted vegetables, chicken, and cheese to create a mouthwatering dinner perfect for any occasion.

 

Full List of Ingredients

 

For the Vegetable Base:

5 potatoes

Parsley (to taste)

1 onion

3 chicken eggs

1 sweet red pepper

Salt, to taste

2 tablespoons flour

Ground black pepper, to taste

(for greasing)

For the Chicken Filling:

1 onion

14 oz (400 g) ground chicken

1 red bell pepper

2 garlic cloves

Salt, to taste

1 yellow bell pepper

Ground black pepper, to taste

1.8 oz (50 g) red cheddar cheese, shredded

1.8 oz (50 g) mozzarella cheese, shredded

For the Sauce:

3 tablespoons

1 tablespoon mayonnaise

Salt, to taste

Ground black pepper, to taste

1 garlic clove, minced

Dill, to taste

Dried onions, to taste

 

Step-by-Step Cooking Directions

 

Prepare the Potato Mixture:

In a separate bowl, beat 3 eggs and season with salt, ground black pepper, and parsley.

Grate 5 potatoes on a coarse grater and rinse them with cold water to remove excess starch.

Add the grated potatoes to the egg mixture and stir in 2 tablespoons of flour to bind everything together.

Prepare the Vegetable Base:

Preheat the oven to 190°C (374°F).

Line a baking tray with parchment paper and spread the potato mixture evenly over the tray, pressing down to ensure it’s compact and even.

Bake in the for 25-35 minutes, or until the potato base is golden and cooked through.

Prepare the Chicken Filling:

While the vegetable base is baking, heat a little in a pan. Add 1 finely chopped onion and cook until softened.

Add 14 oz (400 g) ground chicken to the pan and cook until browned, breaking up the chicken as it cooks.

Add the finely chopped 1 yellow bell pepper, 1 red bell pepper, and 2 garlic cloves. Season with salt, ground black pepper, and cook for another 5 minutes.

Remove the pan from heat and stir in 1.8 oz (50 g) of shredded red cheddar cheese and 1.8 oz (50 g) of shredded mozzarella cheese.

Assemble the Rolls:

Once the potato base is done, remove it from the oven and let it cool for a few minutes.

Divide the roasted vegetable base into 6 equal portions and spoon 2 tablespoons of the chicken filling on top of each portion.

Carefully roll each portion into a tight roll, ensuring the filling stays inside.

Bake the Rolls:

Place the rolled-up vegetable and chicken mixture onto a parchment-lined baking tray.

Bake at 190°C (374°F) for 15 minutes, or until the rolls are golden and the cheese has melted.

Make the Sauce:

In a small bowl, mix together 3 tablespoons , 1 tablespoon mayonnaise, salt, ground black pepper, 1 minced garlic clove, dill, and dried onions. Stir well until combined.

Serve:

Once the rolls are done, remove them from the oven and serve with the creamy sauce on the side.

Nutritional Information (Per Serving)

 

Calories: 250 kcal

Protein: 20 g

Carbohydrates: 18 g

Fat: 15 g

Fiber: 3 g

Sodium: 500 mg

 

The Origins and Popularity of the Recipe This dish combines Mediterranean-inspired flavors with a simple yet satisfying filling. The use of roasted vegetables and chicken makes it a balanced, flavorful, and nutrient-packed dinner. It’s a fantastic option for anyone looking for a healthy and quick dinner that can easily be prepared in one go.

 

 

Reasons Why You’ll Love This Recipe

 

Quick and Easy: The entire dish takes less than an hour to prepare, with minimal ingredients.

Cheesy and Flavorful: The combination of cheddar and mozzarella cheese adds a rich and comforting flavor.

Healthy: Packed with vegetables and lean chicken, this dish is both delicious and nutritious.

Perfect for Any Meal: It’s versatile enough to be served as a weeknight dinner, meal prep, or a family gathering dish.

 

Health Benefits

 

Rich in Protein: The chicken provides a great source of lean protein that helps build muscle and keep you feeling full.

Packed with Veggies: The zucchini, peppers, onions, and garlic add essential vitamins and fiber to the dish, supporting overall health and digestion.

Calcium-Rich: The cheeses provide a good source of calcium, which is important for bone health.

Serving Suggestions

 

With a Side Salad: Serve the rolls with a fresh green salad to balance out the richness of the dish.

With Rice or Quinoa: For a heartier meal, serve alongside rice or quinoa.

As a Snack: These rolls also make a great snack for parties or gatherings, served with a dipping sauce.

 

Cooking Tips

 

Don’t Overstuff the Rolls: When adding the filling, be sure not to overstuff to ensure the rolls stay intact.

Use Non-Stick Pans: For easier flipping and to avoid sticking, use a non-stick pan or parchment paper.

Adjust Spice Levels: Feel free to adjust the amount of pepper or seasoning based on your spice preferences.

 

Variations to Try

 

Vegetarian Version: Replace the chicken with mushrooms or lentils for a vegetarian alternative.

Spicy Version: Add chopped chilies or a dash of cayenne pepper for an extra kick.

Cheese Variation: Experiment with different cheeses like gouda, feta, or parmesan for a unique flavor profile.

 

Conclusion This chicken and roasted vegetable roll recipe is a simple yet satisfying meal that’s full of flavor and nutrients. The crispy exterior, tender interior, and cheesy filling make it a crowd-pleaser, and the fresh sauce adds the perfect finishing touch. Whether served as a main dish or a light snack, it’s bound to be a hit!

 

 

10 Comprehensive FAQ Section

 

Can I make this recipe ahead of time? Yes, you can prepare the rolls and refrigerate them for up to 2 days before baking. Just bake them before serving.

Can I use other vegetables in the rolls? Yes, you can substitute or add other vegetables such as zucchini, mushrooms, or spinach.

Can I make this recipe dairy-free? Yes, substitute dairy ingredients like cheese and yogurt with non-dairy alternatives like vegan cheese and almond milk yogurt.

Can I freeze these rolls? Yes, you can freeze the rolls before baking. Just bake them from frozen for about 25-30 minutes.

How long do leftovers last? Leftovers can be stored in the for up to 3 days.

Can I bake the rolls in a different shape? Yes, you can shape them into individual servings or make a larger -style dish.

Can I add a sauce on top before baking? Yes, you can add a tomato sauce or a creamy sauce on top before baking for added flavor.

What can I serve this with? This dish pairs well with a simple salad, roasted vegetables, or rice.

Can I use ground turkey instead of chicken? Yes, ground turkey works perfectly as a substitute for chicken in this recipe.

Can I make this recipe spicy? Absolutely! You can add chili flakes, hot sauce, or chopped fresh chilies to spice things up

Enjoy!

This Sausage Gravy Puff Pie transforms classic breakfast flavors into a delightful, comforting meal. Featuring a rich and savory sausage gravy nestled inside flaky, golden puff pastry, it’s a hearty dish perfect for brunch, lunch, or a unique dinner.

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Sausage Gravy Puff Pie

Ingredients:

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Instructions:

1. Step 1: Brown the Sausage In a large skillet, cook the 1 lb breakfast sausage over medium heat. Break it into small pieces with a spoon as it cooks. Continue cooking for about 7-8 minutes, letting it brown evenly and develop little golden bits on the bottom of the pan (these bits add flavor!).
2. Step 2: Build the Gravy Once the sausage is browned, sprinkle the ¼ cup all-purpose flour over the sausage. Stir well to coat all the sausage pieces. Cook for 2 minutes, stirring occasionally, to cook out the raw flour taste. Gradually pour in the 2 cups whole milk, whisking constantly as you pour to avoid lumps. Turn up the heat to medium-high and continue to stir until the mixture begins to bubble and thicken.
3. Step 3: Season and Simmer Lower the heat to maintain a gentle simmer. Stir in the 1 tsp salt, ½ tsp black pepper, ½ tsp ground sage, and ½ tsp crushed red pepper flakes (if using). Simmer for about 5 minutes, stirring occasionally, until the gravy thickens to a scoopable, rich consistency. Remove from heat and set aside.
4. Step 4: Assemble the Pie Preheat your oven to 375°F (190°C). Unroll one sheet of the thawed puff pastry and carefully press it into a 9-inch pie dish. Allow some overhang around the edges. Spoon the prepared sausage gravy evenly into the puff pastry-lined pie dish. Roll out the second sheet of puff pastry and gently place it over the top of the gravy filling. Trim any excess pastry from the edges, then crimp the edges of both pastry sheets together to seal the pie. Cut a few small slits in the top crust of the pie to allow steam to escape during baking.
5. Step 5: Bake Place the pie dish in the preheated oven. Bake for 25–30 minutes, or until the top puff pastry crust is beautifully puffed up and golden brown. Once baked, remove the pie from the oven and let it rest for 10 minutes before slicing. This resting time allows the filling to set, making it easier to cut and serve.

Mediterranean Chicken Zucchini Bake

A hearty and flavorful one-pan dish that combines juicy chicken, tender vegetables, and creamy feta cheese for a satisfying Mediterranean-inspired meal.

Ingredients:

– 3 boneless, skinless chicken breasts, cut into bite-sized pieces

– 2 medium zucchinis, sliced into rounds

– 1 pint cherry tomatoes, halved

– 1 red bell pepper, diced ️

– 1/2 red onion, thinly sliced

– 3 garlic cloves, minced

– 1/4 cup olive oil

– 1 teaspoon dried oregano

– 1 teaspoon dried basil

– 1/2 teaspoon dried thyme

– Salt and pepper to taste

– 1/2 cup crumbled feta cheese

– Fresh parsley, chopped (optional)

Directions:

1. Preheat your oven to 400°F (200°C). Grease a large baking dish with olive oil.

2. Combine the chicken pieces, zucchini slices, cherry tomatoes, red bell pepper, red onion, and minced garlic in a large bowl.

3. Drizzle olive oil over the chicken and vegetables. Add oregano, basil, thyme, salt, and pepper. Toss until well coated.

4. Transfer the mixture to the baking dish, spreading it out evenly.

5. Bake for 25-30 minutes until chicken is cooked through and vegetables are tender.

6. Sprinkle feta cheese over the top and bake for 5 more minutes until slightly melted.

7. Garnish with chopped parsley if desired before serving.

Prep Time: 15 Minutes ⏰ | Cook Time: 35 Minutes ⏲️ | Total Time: 50 Minutes ⏳ | Kcal: 350 Kcal | Servings: 4 servings ️

Lemon Garlic Hummus Plate

Ingredients:

• 15 oz can chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste

For serving:

• Sliced cucumbers
• Cherry tomatoes
• Carrot sticks
• Pita bread

Instructions:

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

Blend until smooth and creamy, adding water if needed to reach desired consistency.

Transfer the hummus to a serving plate.

Arrange sliced cucumbers, cherry tomatoes, carrot sticks, and pita bread around the hummus.

Serve and enjoy!

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes

Servings: 4

Tips:

You can drizzle some extra olive oil and sprinkle paprika on top of the hummus for extra flavor.

Feel free to customize the plate with your favorite veggies or crackers.

Grilled Chicken Club Sandwich 

Ingredients:

For the sandwich:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1 tablespoon olive oil
• 1 teaspoon Salt
• black pepper, to taste
• 1/2 teaspoon smoked paprika
• 6 slices of thick-cut bacon, cooked crisp
• 4 slices sharp cheddar cheese
• 6 slices hearty sandwich bread (like sourdough or country white)
• 4 leaves romaine or green leaf lettuce
• 2 tomatoes, sliced
• 2 tablespoons mayonnaise
• 1 tablespoon butter, for grilling

 

Directions:

 

Rub the chicken with olive oil, salt, pepper, and smoked paprika. Grill over medium-high heat for 6 minutes per side, or until golden and fully cooked (internal temp 75°C / 165°F). Let rest, then slice.

 

Lightly butter one side of each slice of bread. Grill or toast in a skillet until golden brown and slightly crisp. Remove and set aside.

 

Spread mayo on the non-buttered side of each slice. Layer as follows:

 

Bottom layer: Bread, lettuce, tomato, grilled chicken, cheddar

 

Middle layer: Bread (mayo side up), bacon, lettuce, more tomato

 

Top layer: Another slice of grilled bread

 

Press the sandwich gently, cut into halves or quarters, and secure with sandwich picks if needed.

Homemade Greek Vinaigrette – Instructions

 

Ingredients:

• 1/2 cup extra virgin olive oil
• 3 Tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, finely minced or grated
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• (Optional) Juice of 1/2 lemon

Instructions:

Add all ingredients to a mason jar or any jar with a tight-fitting lid.

Seal the lid and shake vigorously for about 30 seconds, until the vinaigrette is well emulsified.

Taste and adjust seasoning if needed — add more salt, pepper, or lemon juice.

Use immediately or store in the fridge for up to 10 days.

If the oil solidifies when chilled, let it sit at room temperature for a few minutes, then shake again before using.

Grilled Halloumi Veggie Bowl

 

Ingredients:

• 7 oz halloumi cheese, sliced
• 1 zucchini, sliced into rounds
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes
• 1/2 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa or couscous
• 1/4 cup fresh parsley, chopped
• Juice of 1/2 lemon

Directions:

Preheat a grill or grill pan over medium heat. Toss zucchini, bell pepper, cherry tomatoes, and onion with olive oil, salt, and pepper.

Grill vegetables for 4–5 minutes per side, until tender and charred. Grill halloumi slices for 2–3 minutes per side until golden.

In serving bowls, layer a base of cooked quinoa or couscous. Top with grilled veggies and halloumi.

Sprinkle with fresh parsley and a squeeze of lemon juice before serving.

Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Kcal: 120 per bite Servings: 24 bites

Cheesy Bacon Potato Muffins