Chocolate and puff pastry combined with creamy baked banana and crispy coconut flakes makes this a decadent dessert. (one that also happens to be easy to whip up!)
Ingredients:
1 sheet of puff pastry
1 banana, sliced into thin rounds
1/2 chocolate spread
1/2 coconut flakes
Directions:
Cut mini squares out of the puff pastry. Spray a mini cupcake pan with oil then gently press each square of dough into a cupcake mold. Place 1 tsp. of chocolate spread in the center of each dough. Place 1 banana round on top of chocolate then top with coconut flakes. Bake in oven on 375′ for 15 to 20 minutes until golden and slightly crispy.
Ingredients:
2 boneless skinless pieces of chicken breasts
1 cup of bbq sauce
1/4 of a red onion, thinly sliced into half moons
1 tablespoon thinly chopped cilantro
1 prepared pizza crust (I LOVE Tradition’s 12 inch gourmet pizza crust. It’s ready made and comes with two crusts in one package and all you need to do is add toppings and heat it up in the oven)
Directions:
Place chicken in a baking dish. Coat chicken with 1/2 cup of bbq sauce. (make sure all sides are covered in sauce) Cook in oven on 375′ for 20 to 25 minutes or until chicken is cooked through. Shred chicken into pieces with a fork or dice into small chunks. Brush 2 tablespoons bbq sauce over pizza crust. Place cubed chicken on top. Add red onion slices. Place in oven on 450′ for 8 to 10 minutes. Once removed from oven, top with cilantro.
*Tips&Tricks: You can use frozen pizza dough, a ready made pizza crust or even tortillas or pita bread! If using frozen dough, form the crust and cook dough before adding toppings to it and heating it in the oven.
Ingredients:
Baked falafel balls (prepared according to package, I used near east brand)
5 Small pitas
3/4 cup chummus
3 cucumbers, peeled and diced
2 large tomatoes, diced
1 tablespoon olive oil
Juice of 1 lemon
Salt & black pepper to taste
Tehina for serving
Directions:
Combine cucumbers, tomatoes, olive oil, lemon juice and salt and pepper. Set aside. Spread chummus on pitas. Top with salad and two falafel balls then drizzle tehina on top.
*Tips&Tricks: You can set up a falafel pizza bar where everyone selects their own toppings. You can add different toppings such as french fries, baked veggies, grilled chicken chunks, shawarma chicken, ground beef or cheese if you want to keep it dairy!
Ingredients:
1 lb. lasagna noodles, cooked
1 small onion, diced
3 cloves of garlic, diced
6 oz. mushrooms, chopped
1 cup of frozen spinach (defrosted)
39 oz. marinara sauce (1 and half jars)
1.5 lb. ground beef
Directions:
Saute onions and garlic in large pot until tender. Add in mushrooms and cook until tender. Add in spinach and cook until soft. Set aside. Cook ground beef until no longer pink. Add in marinara sauce, combine well. Add mushroom spinach mixture to beef and mix well. Stir in cooked lasagna noodles and combine with the meat mixture. Serve layered noodles and meat mixture with chopped parsley. (I did this by taking one long lasagna noodle and layering it on a plate. If you want you can add another noodle on top! You can also scoop extra meat sauce on top of the noodles!)
Ingredients:
1 lb. ground beef
2 cloves garlic, crushed
8 oz. sliced mushrooms
1 onion, diced
1/2 tsp. montreal steak seasoning
1/2 tsp. garlic powder
1/2 tsp. salt
2 10.5oz cans of condensed mushroom soup
Directions:
Saute onions until tender. Add mushrooms and cook until tender. Remove mushrooms and onions from pan. Add ground beef to the pan and cook until no longer pink. Add mushrooms and onions back to pan. Add mushroom soup to beef mixture and cook for several minutes until combined and heated through. Serve over egg noodles or baked sweet potatoes. (to bake the sweet potatoes, slice in half and place on foil lined baking sheet cut side down for about 40 minutes on 400′)
Ingredients:
1 head of lettuce, chopped up
1 avocado, diced
1 lb. of grilled chicken cut into pices
Pomegranate Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
4 tablespoons pomegranate juice
1 tablespoon djon mustard
1 tablespoon honey
salt & pepper to taste
Directions:
Place lettuce in a large serving bowl. Layer chicken and avocado on top. Sprinkle pomegranate seeds over salad. Combine dressing ingredients in a bowl and whisk together until blended. Dress the salad right before serving.
