Fantastic Friday

This refreshing sangria combines the sweetness of strawberries with the herbal aroma of rosemary, complemented by the floral notes of rose wine and the effervescence of sparkling water.

Ingredients: 750ml rose wine. 250ml sparkling water. 200g strawberries, sliced. 2 sprigs of rosemary. 100g sugar. 50ml orange liqueur. Ice cubes.

Instructions: Orange liqueur, sliced strawberries, rosemary sprigs, sparkling water, and rose wine should all be mixed together in a pitcher. Mix the sugar in until it's gone. Put it in the fridge for at least two hours to let the flavors mix. Put ice cubes in glasses and pour the drink over them. Top each glass with a fresh strawberry and a rosemary sprig.

Prep Time: 10 minutes

Cook Time: 0 minutes

The soft chicken, crisp apples, toasted pecans, and creamy dressing in this Creamy Autumn Chicken Salad with Apples and Pecans go so well together. It's a great fall salad because the sweet and savory tastes go well together.

Ingredients: 2 cups cooked chicken breast, diced. 1/2 cup mayonnaise. 1/4 cup Greek yogurt. 2 tablespoons Dijon mustard. 2 tablespoons honey. 1 teaspoon apple cider vinegar. Salt and pepper to taste. 2 apples, diced. 1/2 cup pecans, toasted and chopped. 4 cups mixed greens. 1/4 cup dried cranberries. 1/4 cup crumbled feta cheese. 1/4 cup red onion, thinly sliced.

Instructions: Diced chicken breast, mayonnaise, Greek yogurt, Dijon mustard, honey, and apple cider vinegar should all be put in a large bowl. If you want, you can add salt and pepper to taste. Mix everything together well. To the chicken mix, add the pecans and apples that have been cut up. Gently fold them in to make sure that the ingredients are spread out evenly. On plates or a big salad bowl, make a bed of mixed greens. Pour the creamy chicken mix over the greens that have been mixed together. On top of the salad, put little bits of crumbled feta cheese, red onion, and dried cranberries. Enjoy your Creamy Autumn Chicken Salad with Apples and Pecans right away!

Prep Time: 15 minutes

Cook Time: 0 minutes

These oatmeal raisin brownies are a fun take on regular brownies. The chewy oats and sweet raisins in a rich, buttery base make them a treat. These are great for a comforting treat at any time of the day.

Ingredients: 1/2 cup unsalted butter. 3/4 cup brown sugar. 1 egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1 cup rolled oats. 1/2 cup raisins. 1/2 cup chopped walnuts optional.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Melt the butter over medium-low heat in a saucepan. Take it off the heat and mix in the brown sugar until it's smooth. Let it cool down a bit. Mix the egg and vanilla in well after adding them. Put the flour, baking powder, baking soda, and salt in a different bowl. Slowly stir into the butter mixture until everything is well combined. Add the oats, raisins, and walnuts if using and mix them in well. Spread the batter out evenly in the pan that has been prepared. In a hot oven, bake for 20 to 25 minutes, or until the edges are golden brown. Let it cool all the way down before cutting it into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

This vegan version of chicken and dumplings is comforting. It has hearty chickpeas, mixed vegetables, and fluffy dumplings in a tasty broth.

Ingredients: 1 cup chickpeas, cooked and drained. 1 cup mixed vegetables carrots, peas, corn. 4 cups vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon olive oil. 1/2 teaspoon dried thyme. 1/2 teaspoon dried sage. Salt and pepper to taste. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup non-dairy milk such as almond or soy. 1 tablespoon vegan butter.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until fragrant. Add chickpeas and mixed vegetables to the pot, stir well. Pour in vegetable broth, add dried thyme, dried sage, salt, and pepper. Bring to a simmer and let it cook for 15 minutes. In a mixing bowl, combine flour, baking powder, and salt. Stir in non-dairy milk until a thick dough forms. Drop spoonfuls of the dough into the simmering broth mixture. Cover and cook for an additional 10 minutes until the dumplings are cooked through. Stir in vegan butter until melted and well combined. Serve hot and enjoy the cozy vegan chick'n & dumplings!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the flavors of carrot cake in a healthy, plant-based smoothie. This Carrot Cake Smoothie is packed with wholesome ingredients and spices that mimic the taste of your favorite dessert. It's perfect for a quick breakfast or a satisfying snack.

Ingredients: 1 cup of almond milk. 1 medium-sized carrot, peeled and chopped. 1/2 ripe banana. 1/4 cup rolled oats. 1 tablespoon maple syrup. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon vanilla extract. 1 cup of ice cubes.

Instructions: Mix everything together in a blender. If you need to, add more almond milk to get the consistency you want. Blend until smooth and creamy. Pour into a glass, and if you want, top with a cinnamon stick. Have fun drinking your healthy and tasty carrot cake smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

A tasty drink that combines the cool tastes of bourbon or whiskey with the soothing tastes of honey, mint, and lemon.

Ingredients: 1 cup hot water. 2 teaspoons honey. 1 ounce fresh lemon juice. 4-6 fresh mint leaves. 1 ounces bourbon or whiskey. Ice cubes.

Instructions: In a mug, combine hot water and honey, stir until honey dissolves. Add fresh lemon juice and stir. Add mint leaves and gently muddle them to release their flavor. Pour bourbon or whiskey into the mug and stir. Add ice cubes to chill. Garnish with a sprig of mint and a lemon wedge if desired. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Fast and easy keto-friendly chicken egg foo young recipe packed with protein and flavor. Perfect for a quick weeknight dinner or meal prep.

Ingredients: 4 eggs. 1 cup shredded cooked chicken. 1/4 cup sliced green onions. 1/4 cup diced bell peppers any color. 2 tablespoons coconut aminos. 1 tablespoon sesame oil. 1/2 teaspoon garlic powder. 1/2 teaspoon ginger powder. Salt and pepper to taste. 2 tablespoons olive oil for cooking.

Instructions: Beat the eggs in a bowl. Chicken shreds, bell peppers, green onions, coconut aminos, sesame oil, garlic powder, ginger powder, salt, and pepper should all be added. Mix well. In a nonstick skillet over medium heat, heat the olive oil. To make a small pancake, pour about 1/4 cup of the egg mix into the pan. Repeat to make more pancakes, but leave some space between each one. After two to three minutes, the bottom should be set and golden brown. Turn the eggs over and cook for another two to three minutes, until the other side is golden brown and the eggs are done. Take it out of the pan and let it drain on paper towels. Warm it up and serve it with your favorite keto-friendly sauce.

Prep Time: 10 minutes

Cook Time: 10 minutes

Enjoy the tastes of the Mediterranean with this vegan pesto pizza that is full of artichoke hearts, cherry tomatoes, kalamata olives, and more. It's a great mix of fresh and savory ingredients that will make you crave pizza!

Ingredients: 1 pre-made vegan pizza dough. 1/2 cup vegan pesto sauce. 1 cup cherry tomatoes, halved. 1/2 cup kalamata olives, pitted and sliced. 1/2 cup artichoke hearts, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh basil leaves. 1/4 cup vegan feta cheese, crumbled. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 425F 220C. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the rolled-out dough to a pizza stone or baking sheet. Spread the vegan pesto sauce evenly over the pizza dough. Evenly distribute the cherry tomatoes, kalamata olives, artichoke hearts, and red onion over the pesto sauce. Drizzle the olive oil over the toppings and season with salt and pepper. Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the toppings are heated through. Remove from the oven and sprinkle with fresh basil leaves and crumbled vegan feta cheese. Slice and serve hot. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This vibrant dish combines the earthy flavors of chickpeas with the warmth of turmeric and the creaminess of coconut milk, creating a comforting and satisfying vegan meal.

Ingredients: 2 cans chickpeas, drained and rinsed. 1 tablespoon coconut oil. 1 onion, chopped. 3 cloves garlic, minced. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon red pepper flakes. 1 can 14 oz coconut milk. Salt to taste. Cilantro leaves, for garnish.

Instructions: In a large skillet, heat coconut oil over medium heat. Add chopped onion and minced garlic, saut until softened. Stir in turmeric, cumin, coriander, and red pepper flakes, cook for 1-2 minutes until fragrant. Add chickpeas and coconut milk, stir to combine. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens. Season with salt to taste. Serve hot, garnished with cilantro leaves. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

These Turkey, Artichoke, and Basil Subs are a delightful combination of savory turkey, tangy artichokes, and aromatic basil, all enveloped in melted provolone cheese and nestled within warm submarine sandwich rolls.

Ingredients: 6 slices turkey breast. 6 slices provolone cheese. 1 cup marinated artichoke hearts, drained and chopped. 1 cup fresh basil leaves. 1/4 cup sun-dried tomato spread. 6 submarine sandwich rolls.

Instructions: Start by heating the oven to 350F 175C. Cut the submarine rolls in half across the middle. Cover one side of each roll with sun-dried tomato spread. On the bottom half of each roll, put turkey slices, provolone cheese, chopped artichoke hearts, and basil leaves. Add the other half of the rolls on top. Wrap each sandwich in a piece of foil. Put the sandwiches on a baking sheet and bake them for 10 to 15 minutes, or until the cheese melts and the sandwiches are warm all the way through. Take it out of the oven, wrap it up, and serve it hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in these 30 dessert dips that are perfect for any occasion! This rich and creamy chocolate dip pairs perfectly with a variety of dippers, making it a crowd-pleasing favorite.

Ingredients: 1 cup chocolate chips. 1/2 cup heavy cream. 1/4 cup powdered sugar. 1 tsp vanilla extract. Assorted dippers: strawberries, marshmallows, pretzels, etc..

Instructions: Put chocolate chips and heavy cream in a bowl that can go in the microwave. Stir the mixture every 30 seconds while heating it in the microwave until the chocolate melts and it is smooth. Add the vanilla extract and powdered sugar and mix them in well. Move the dip to a bowl for serving and give it a little time to cool down. Serve with a variety of dips, such as marshmallows, pretzels, strawberries, and more.

Prep Time: 10 minutes

Cook Time: 2 minutes

This garlic herb roasted chicken recipe is a simple yet flavorful dish that is perfect for a weeknight dinner. The combination of garlic and herbs infuses the chicken with delicious flavors, while roasting in the oven ensures juicy and tender meat.

Ingredients: 4 chicken breasts. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Olive oil, dried thyme, dried rosemary, and dried oregano should all be mixed together in a small bowl. Put chicken breasts on a baking sheet that has parchment paper on it. Spread the garlic and herb mix out on each chicken breast. Add pepper and salt. After the oven is hot, bake the chicken for 25 to 30 minutes, or until it is fully cooked and the juices run clear. Warm up and serve.

Prep Time: 10 minutes

Cook Time: 25 minutes

Instead of chicken, this vegan version of chicken pot pie is made with chickpeas, mixed vegetables, and a creamy mushroom sauce. It is baked in a flaky puff pastry crust.

Ingredients: 1 cup mixed vegetables frozen or fresh. 1 can 15 oz chickpeas, drained and rinsed. 1 can 10.5 oz vegan cream of mushroom soup. 1/2 cup unsweetened almond milk. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 sheet vegan puff pastry, thawed but still cold.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the chickpeas, vegan cream of mushroom soup, almond milk, garlic powder, onion powder, thyme, salt, and pepper in a large bowl. Put the mixture in a 9-inch pie dish that has been greased. On a lightly floured surface, roll out the puff pastry and place it over the pie dish. Cut off any extra pastry. Tear a few holes in the dough to let the steam escape. The pie should be baked for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool down for a while before you serve it.

Prep Time: 15 minutes

Cook Time: 40 minutes

This recipe makes a delicious dish that's great for any event because it has both crunchy coconut and juicy shrimp. The sweet chili dipping sauce gives the crispy shrimp a burst of flavor that goes well with it.

Ingredients: 12 large shrimp, peeled and deveined. 1 cup shredded coconut. 1/2 cup all-purpose flour. 2 eggs, beaten. 1/4 teaspoon salt. 1/4 teaspoon black pepper. Oil for frying. Sweet chili sauce for dipping.

Instructions: Butterfly the shrimp by slicing down the back of each shrimp, cutting almost but not completely through. In a shallow dish, mix together shredded coconut, flour, salt, and black pepper. Dip each shrimp in beaten eggs, then coat with the coconut mixture, pressing gently to adhere. Heat oil in a skillet over medium-high heat. Fry the coated shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil. Serve hot with sweet chili sauce for dipping.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Thanksgiving cocktail brings together the warm flavors of apple cider and bourbon, with a hint of maple sweetness and citrus brightness.

Ingredients: 2 oz bourbon. 4 oz apple cider. 1/2 oz lemon juice. 1/2 oz maple syrup. Dash of Angostura bitters. Apple slices and cinnamon sticks for garnish.

Instructions: In a shaker, combine bourbon, apple cider, lemon juice, maple syrup, and bitters. Shake well and strain into a glass filled with ice. Garnish with apple slices and cinnamon sticks. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

The outside of these oven-baked tater tots is crispy, and the inside is fluffy. They're great as a snack or side dish for any event.

Ingredients: 4 large potatoes, peeled and grated. 1/4 cup finely chopped onion. 1/4 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste. Cooking spray or olive oil for greasing.

Instructions: Turn on the oven and heat it up to 400F 200C. Grate the potatoes and chop the onion. Add the flour, garlic powder, onion powder, paprika, salt, and pepper to a large bowl. Mix the ingredients together well until they are all evenly mixed in. Cut the potato mixture into small tubes or tater tots. For each tot, use about 1 tablespoon of the mixture. Leave a little space between each tater tot on a baking sheet that has been greased. Spray a little cooking spray on the tater tots or brush olive oil on them. Bake in an oven that has already been heated for 25 to 30 minutes, or until golden brown and crispy. Flip the food over halfway through baking. Take it out of the oven when it's done and let it cool a bit before serving. Enjoy your tater tots that you made yourself in the oven!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Chocolate Chunk Gingerbread Cookies are the perfect blend of warm spices and rich chocolate chunks, making them a delightful treat during the holiday season or any time of the year.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 2 large eggs. 3 cups all-purpose flour. 2 teaspoons baking soda. 1/2 teaspoon salt. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/2 teaspoon ground nutmeg. 1 and 1/2 cups semi-sweet chocolate chunks.

Instructions: Preheat your oven to 375F 190C. Line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the molasses and eggs to the butter-sugar mixture. Mix until well combined. In a separate bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chunks, distributing them evenly throughout the dough. Using a cookie scoop or a spoon, drop rounded balls of dough onto the prepared baking sheet. Bake the cookies for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Chocolate Chunk Gingerbread Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes