BBQ Stuffed Sweet Potatoes
2 medium sweet potatoes, halved
1 lb. boneless skinless chicken breasts, cooked and shredded
1/3 cup BBQ sauce, your favorite (or less/more, to your taste)
Chopped parsley or sliced green onions, optional
1. Preheat oven to 425 degrees F. Lay sweet potatoes cut side up on a large baking sheet. Roast until tender, about 35 minutes, depending on size of your potatoes.
2. In a saucepan set to medium-low, stir together chicken and BBQ sauce. Heat until warm, 5-10 minutes.
3. Top each potato with scoopfuls of chicken. Spoon over additional BBQ sauce and sprinkle with chopped parsley or sliced green onions, if desired. Enjoy!
Tomato Cheese Toasts
4 Bread slices
4 Cheese slice
2 Juicy Tomato
1. All you need is a few slices of your favorite cheese and a few slices of a good juicy tomato.
2. Then once they are done you can sprinkle them with some fresh herb or some pepper flakes for some heat.
BBQ Hoisin and Honey Chicken
This is an easy Asian-style chicken dish that’s kid-friendly and a breeze to prepare. Even better, you can cook it on the barbecue for that delicious char-grilled flavour, and any leftovers will make great lunch box fillers the next day.
3 chicken breasts
½ cup hoisin sauce
¼ cup honey
1. Slice chicken breasts lengthwise into long strips
2. Combine hoisin and honey
3. Coat chicken in marinade and leave for minimum of 30 minutes
4. Heat a barbecue or grill pan. Cook chicken for 3-4 minutes each side until just cooked through.
5. Serve with steamed jasmine rice on the side
Banana Berry Smoothie
This 3 ingredient banana berry smoothie recipe is easy, healthy and delicious!
5 min Prep Time | 5 minute total time
1 cup frozen berries (any type)
½ cup almond milk
1. Place all ingredients in a blender and mix until smooth.
2. Serve chilled
1 cup nuts
1 cup dried fruit
1 cup (12-15 whole) pitted dried dates
Plastic wrap or wax paper
1. Roast the nuts (optional). Nuts can be used raw or roasted; roasting will add a toasty, nutty depth to the bars.
2. Combine the nuts, dried fruit, and dates in a food processor. Combine all the ingredients in a food processor. Pulse a few times just to break them up. Separate the dates if they start to clump together.
3. Process continuously for 30 seconds. By this point, the ingredients should all have broken down into crumb-sized pieces.
4. Process continuously until a ball is formed, 1 to 2 minutes.
5. Press into a thick square and chill. Lay a piece of plastic wrap or wax paper on your work surface and dump the dough on top. Press the dough with your hands until it forms a thick square, roughly 8″x8″ in size. Wrap and chill for at least an hour or overnight.
6. Divide into bars. Unwrap the chilled dough and transfer to a cutting board. Cut into 8 large bars or 16 small squares, as desired. Wrap each bar in plastic wrap or wax paper.
7. Store the bars. Store the bars in the fridge for several weeks or in the freezer for up to 3 months. The bars can be eaten straight from the fridge or freezer and will be firm, but chewy.
Something magical happens when you combine espresso and sweetened condensed milk then whip it with heavy cream: It becomes a fluffy version the best coffee ice cream you’ve ever had.
Sweetened condensed milk
1. Cook 1 tablespoon instant espresso and one 14-oz. can of sweetened condensed milk in a small pot over medium-low heat until combined, 3 to 5 minutes.
2. Refrigerate for 30 minutes
3. Then add 1 pint heavy cream and beat with an electric mixer on high until soft peaks form, 8 to 10 minutes.
4. Sprinkle with more instant espresso, if you want.
PRO TIP: You can freeze this mixture to make soft serve ice cream.