Barbara Gordan

A delicious twist on the classic grilled cheese, this spinach and artichoke panini is packed with flavor and gooey melted cheese.

Ingredients: 2 slices bread. 1/2 cup chopped spinach. 1/4 cup chopped artichoke hearts. 1/4 cup shredded mozzarella cheese. 2 tablespoons grated Parmesan cheese. 2 tablespoons cream cheese. 1 tablespoon mayonnaise. 1 clove garlic, minced. 1 tablespoon butter, softened.

Instructions: In a bowl, mix together spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, cream cheese, mayonnaise, and minced garlic. Spread butter on one side of each slice of bread. Spread the spinach and artichoke mixture evenly on the unbuttered side of one slice of bread. Top with the other slice of bread, buttered side facing out. Heat a panini press or skillet over medium heat. Place the sandwich in the panini press or skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Remove from heat, slice in half, and serve hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

Enjoy the bright tastes of summer with this Fresh Tomato Basil Soup! This healthy and tasty soup is great for a light and refreshing meal. It is made with ripe tomatoes, onions, garlic, and basil leaves that smell great. Plus, it's great for keto dieters and tastes great!

Ingredients: 2 lbs fresh tomatoes, chopped. 1 onion, chopped. 4 cloves garlic, minced. 2 cups vegetable broth. 1/4 cup fresh basil leaves, chopped. 2 tablespoons olive oil. Salt and pepper to taste. Heavy cream optional, for garnish. Fresh basil leaves for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and cook until softened. Add chopped tomatoes to the pot and cook until they start to break down, releasing their juices. Pour vegetable broth into the pot and bring to a simmer. Let it cook for about 15-20 minutes, until the tomatoes are soft. Stir in chopped fresh basil leaves and continue to cook for another 2-3 minutes. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot. Season the soup with salt and pepper to taste. Serve the Fresh Tomato Basil Soup hot, garnished with a drizzle of heavy cream and fresh basil leaves. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Indulge in a delightful grain-free raspberry cake that's perfect for paleo enthusiasts. This moist and tender cake is sweetened with natural honey or maple syrup and bursting with fresh raspberries for a delightful treat. It's a guilt-free dessert that everyone will love.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup honey or maple syrup. 1/4 cup coconut oil, melted. 4 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup fresh raspberries.

Instructions: Set the oven temperature to 175C 350F. Line the bottom of a 9-inch 23 cm round cake pan with parchment paper and grease with coconut oil. Mix together almond flour, coconut flour, baking soda, and salt in a large mixing bowl. Mix honey or maple syrup, eggs, melted coconut oil, and vanilla extract thoroughly in a separate bowl. Once a smooth batter forms, pour the wet ingredients into the dry ingredients and stir. Mix the fresh raspberries into the batter gently. After the cake pan is ready, pour the batter into it and spread it evenly. A toothpick inserted in the center should come out clean after baking for 25 to 30 minutes in a preheated oven. After taking the cake out of the oven, allow it to cool in the pan for ten or so minutes before moving it to a wire rack to finish cooling. After the cake cools, you can choose to garnish it with extra raspberries or drizzle it with honey. Enjoy your delicious grain-free raspberry cake after slicing and serving!

Prep Time: 15 minutes

Cook Time: 30 minutes

Almond pistachio ice cream is a delicious dairy-free treat that has the smooth texture of cashews and almond milk and the nutty tastes of pistachios and almond butter.

Ingredients: 2 cups almond milk. 1/2 cup raw cashews, soaked overnight. 1/3 cup maple syrup. 1/4 cup almond butter. 1/2 teaspoon almond extract. 1/2 cup shelled pistachios, chopped.

Instructions: Almond milk, soaked cashews, maple syrup, almond butter, and almond extract should all be put into a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it as directed by the maker's maker. Add the chopped pistachios in the last few minutes of churning and let them mix in with the ice cream. Put the ice cream that has been churned into a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

This classic slow cooker beef brisket recipe yields tender and flavorful meat with minimal effort. Perfect for a comforting family meal or special occasions.

Ingredients: 4 lbs beef brisket. 1 onion, sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup Worcestershire sauce. 2 tbsp brown sugar. 2 tsp dried thyme. 2 tsp dried rosemary. Salt and pepper to taste.

Instructions: Add a lot of salt and pepper to the brisket. In the slow cooker's bottom, put the garlic and onions that have been sliced. Boil some water and add it to a bowl. Then add Worcestershire sauce, brown sugar, dried thyme, and dried rosemary. Then, pour the mix over the garlic and onions in the slow cooker. Put the brisket that has been seasoned on top of the onions. Slow-cook the brisket with the lid on for 8 to 10 hours, or until it's soft. Take the brisket out of the slow cooker when it's done cooking and let it rest for 10 minutes before cutting it. The slow cooker sauce and sliced brisket should be served together.

Prep Time: 15 minutes

Cook Time: 480 minutes

These Cranberry White Chocolate Macadamia Nut Cookies are a delightful combination of sweet, tart, and nutty flavors. The chewy cranberries, creamy white chocolate, and crunchy macadamia nuts create a texture and taste sensation that will keep you coming back for more.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup dried cranberries. 1 cup white chocolate chips. 1 cup chopped macadamia nuts.

Instructions: Preheat oven to 350F 175C. Line baking sheets with parchment paper. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in dried cranberries, white chocolate chips, and chopped macadamia nuts. Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious Cranberry White Chocolate Macadamia Nut Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

This Vegan Butternut Squash, Lentil, and Aubergine Bake is a hearty and nutritious dish that is perfect for a Slimming World plan. Packed with wholesome ingredients, it's filling and flavorful while being low in calories and fat.

Ingredients: 1 butternut squash, peeled and diced. 1 medium aubergine, diced. 1 cup dried green lentils, rinsed. 1 onion, diced. 2 cloves garlic, minced. 1 can 400g chopped tomatoes. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 2 cups vegetable broth. 1 tablespoon olive oil. Fresh parsley for garnish.

Instructions: Preheat the oven to 200C 400F. In a large skillet, heat olive oil over medium heat. Add onions and garlic, saut until softened. Add diced butternut squash and aubergine to the skillet, cook until slightly browned. Stir in lentils, chopped tomatoes, tomato paste, thyme, oregano, salt, and pepper. Pour in vegetable broth, bring to a simmer, and cook for 10 minutes. Transfer the mixture to a baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the vegetables are tender and the top is golden brown. Garnish with fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 45 minutes

Quick and easy, this Easy One-Pan Creamy Garlic Chicken is a tasty gluten-free meal. This dish is a family favorite because the creamy garlic sauce makes the tender chicken breasts taste even better.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup gluten-free chicken broth. 1 cup gluten-free heavy cream. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper, to taste. Chopped fresh parsley for garnish.

Instructions: On both sides, salt and pepper the chicken breasts. Warm the olive oil in a big pan over medium-high heat. Put the chicken breasts in the pan and cook them for four to five minutes on each side, or until they are fully cooked and golden brown. Take the chicken out of the pan and set it aside. Add minced garlic to the same pan and cook for one to two minutes, until the garlic smells good. Add the heavy cream and chicken broth, and mix them together. Season with salt and pepper to taste, then add the dried thyme and rosemary. Add some sauce to the cooked chicken breasts and put them back in the pan. Simmer for 5 to 7 minutes, or until the sauce thickens and the chicken is warm all the way through. Before serving, sprinkle with chopped fresh parsley. Serve hot with your favorite gluten-free side dish, pasta, or rice.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Asian Lettuce Wraps are a delightful combination of savory ground chicken, crunchy vegetables, and flavorful sauces wrapped in crisp iceberg lettuce leaves. They make for a healthy and delicious appetizer or light meal.

Ingredients: 1 lb ground chicken. 1/2 cup diced onion. 1/2 cup diced red bell pepper. 2 cloves garlic, minced. 1 tsp ginger, minced. 2 tbsp soy sauce. 1 tbsp hoisin sauce. 1 tsp sesame oil. 1/4 cup water chestnuts, chopped. 2 green onions, chopped. 1 head iceberg lettuce, leaves separated. Sriracha sauce optional, for serving.

Instructions: Heat a large skillet or wok over medium-high heat. Add ground chicken and cook until browned, breaking it apart as it cooks. Add diced onion and red bell pepper, and cook for 2-3 minutes until softened. Stir in minced garlic and ginger, cook for another 1-2 minutes until fragrant. Add soy sauce, hoisin sauce, and sesame oil to the pan. Stir to combine. Add water chestnuts and green onions, cook for an additional 2 minutes. Remove the pan from heat. To serve, spoon the chicken mixture into individual iceberg lettuce leaves. Drizzle with Sriracha sauce if desired. Wrap the lettuce around the filling and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes