Fantastic Friday

It's easy to make these bacon and egg cups that are good for you and great for a quick low-carb breakfast.

Ingredients: 6 slices bacon. 6 large eggs. Salt and pepper to taste. Fresh chives, chopped, for garnish.

Instructions: Preheat oven to 375F 190C. Line a muffin tin with bacon slices, forming a cup shape. Crack one egg into each bacon cup. Season with salt and pepper. Bake for 15-20 minutes until the egg whites are set but yolks are still runny. Garnish with chopped chives and serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

This Slow Cooker Maple Chicken recipe is easy, tastes great, and is gluten-free. It's great for busy weeknights. When sweet maple syrup and salty soy sauce are mixed together, they make a tasty sauce that coats tender chicken breasts. Just put everything in the slow cooker and wait for it to cook just right!

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup pure maple syrup. 1/4 cup gluten-free soy sauce. 2 cloves garlic, minced. 1 tablespoon cornstarch. 1 tablespoon water. Optional: sesame seeds and chopped green onions for garnish.

Instructions: In a small bowl, whisk together maple syrup, soy sauce, and minced garlic. Place chicken breasts in the slow cooker. Pour maple syrup mixture over chicken. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and tender. In a small bowl, mix cornstarch and water to create a slurry. Stir the cornstarch slurry into the slow cooker during the last 30 minutes of cooking to thicken the sauce. Once chicken is cooked and sauce is thickened, serve chicken with sauce spooned over the top. Garnish with sesame seeds and chopped green onions if desired. Enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

Warm up with this hearty Slow-Cooker Split Pea Soup. Packed with split peas, vegetables, and a flavorful ham hock, it's a delicious and comforting dish. Top it off with garlicky croutons for added crunch.

Ingredients: 1 pound dried split peas, rinsed and drained. 1 ham hock. 2 carrots, peeled and chopped. 2 celery stalks, chopped. 1 onion, chopped. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 bay leaf. 6 cups vegetable or chicken broth. Salt and black pepper, to taste. 4 slices whole-grain bread, cubed. 2 tablespoons olive oil. 1 clove garlic, cut in half.

Instructions: Put the ham hock, split peas, carrots, celery, onion, garlic, thyme, and bay leaf in a slow cooker. Add the broth and season with black pepper and salt. Use a stir to mix. Turn the heat down to low, cover, and cook for 6 to 8 hours, or until the peas are soft and the soup tastes great. Warm the oven up to 375F 190C about 30 minutes before you plan to serve. Toss the bread cubes in olive oil in a bowl until they are all covered. Spread the bread cubes out on a baking sheet. Bake for 15 to 20 minutes, stirring every now and then, until golden and crisp. While the bread cubes are still warm, rub the cut sides of the garlic clove on them. Add garlicky croutons to the top of the hot split pea soup before serving. Feel better with this Split Pea Soup in a Slow Cooker with Garlic Croutons!

Prep Time: 15 minutes

Cook Time: 6 minutes

These hash browns are crispy on the outside and tender on the inside, making them the perfect addition to any breakfast or brunch. They are easy to make and incredibly delicious.

Ingredients: 4 large potatoes, peeled and grated. 1/4 cup onion, finely chopped. 2 tablespoons butter. Salt and pepper to taste.

Instructions: Grate the potatoes and put them in a clean kitchen towel. Squeeze out as much water as you can. Melt the butter in a big pan over medium-low heat. Spread the chopped onion and grated potatoes out evenly in the pan. Add pepper and salt. Flip the food every so often for 10 to 15 minutes, or until both sides are golden brown and crispy. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Chicken Spinach Manicotti is a delicious Italian-inspired pasta dish filled with savory shredded chicken, nutritious spinach, and a blend of cheeses, all nestled inside tender manicotti shells and smothered in marinara sauce. It's a comforting and satisfying meal that's perfect for family dinners or special occasions.

Ingredients: 8 manicotti shells. 2 cups cooked shredded chicken. 1 cup chopped spinach, cooked and drained. 1 cup ricotta cheese. 1/2 cup grated Parmesan cheese. 1/2 cup shredded mozzarella cheese. 1 egg, beaten. 2 cups marinara sauce. 2 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Follow the directions on the package to cook the manicotti shells. Remove the water and set it aside. Shred chicken, chop spinach, beat an egg, add ricotta cheese, Parmesan cheese, mozzarella cheese, minced garlic, dried basil and oregano, salt, and pepper to a large bowl. Combine well. Fill each manicotti shell that has been cooked with the chicken and spinach mixture. Put a little marinara sauce on the bottom of a baking dish. Fill the manicotti shells with meat and put them in the baking dish. Cover the stuffed shells with the rest of the marinara sauce. Throw aluminum foil over the baking dish to protect it. After the oven is hot, bake for 25 to 30 minutes, or until everything is hot and bubbly. Take off the foil and bake for another 5 to 10 minutes, or until the cheese melts and starts to turn a light brown color. Enjoy while hot!

Prep Time: 30 minutes

Cook Time: 40 minutes

This avocado and chickpea salad is great for vegan travelers because it is healthy and tastes great. This dish is full of protein, healthy fats, and bright flavors. It's filling and can be eaten as a light meal or as a side.

Ingredients: 1 ripe avocado, diced. 1 can chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 2 tablespoons fresh cilantro, chopped. 1 tablespoon lime juice. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine diced avocado, chickpeas, cherry tomatoes, red onion, and cilantro. Drizzle lime juice and olive oil over the salad ingredients. Season with salt and pepper to taste. Gently toss the salad until all ingredients are evenly coated with the dressing. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavors.

Prep Time: 10 minutes

Cook Time: 0 minutes

This Vegan Whole Wheat Soda Bread is a simple and delicious bread that requires minimal ingredients and no yeast. It's perfect for serving alongside soups, stews, or enjoying on its own.

Ingredients: 3 cups whole wheat flour. 1 teaspoon baking soda. 1 teaspoon salt. 1 1/4 cups non-dairy milk such as almond or soy milk. 1 tablespoon apple cider vinegar.

Instructions: Preheat your oven to 400F 200C. In a small bowl, mix together the non-dairy milk and apple cider vinegar. Let it sit for a few minutes to curdle. In a large mixing bowl, combine the whole wheat flour, baking soda, and salt. Pour the curdled non-dairy milk mixture into the dry ingredients. Mix until a dough forms. If the dough is too dry, add a little more non-dairy milk. Transfer the dough onto a lightly floured surface and shape it into a round loaf. Place the loaf on a baking sheet lined with parchment paper or a silicone baking mat. Score the top of the loaf with a sharp knife. Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Allow the bread to cool slightly before slicing and serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

This vegan ice cream is creamy and chocolatey, and it's filled with sweet cherries and rich chocolate chips. You'll love this tasty treat that will satisfy your sweet tooth!

Ingredients: 2 14 oz cans full-fat coconut milk. 1/2 cup sugar. 1/2 cup cocoa powder. 1 tsp vanilla extract. 1/2 cup vegan chocolate chips. 1/2 cup chopped cherries, pitted.

Instructions: In a saucepan, combine coconut milk, sugar, and cocoa powder. Heat over medium heat, stirring until sugar and cocoa powder are dissolved. Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature, then transfer to a bowl and refrigerate for at least 4 hours, or until cold. Once cold, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add the vegan chocolate chips and chopped cherries. Transfer the ice cream to a container and freeze for at least 4 hours, or until firm. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

This Chicken Kale Casserole is a hearty, comforting dish that is full of healthy foods. Tender chicken, earthy kale, and salty Parmesan cheese come together to make a satisfying meal that's great for any event.

Ingredients: 2 cups cooked chicken, shredded. 4 cups kale, chopped. 1 onion, diced. 2 cloves garlic, minced. 1 cup mushrooms, sliced. 1 cup chicken broth. 1 cup heavy cream. 1 cup grated Parmesan cheese. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. Put in the garlic and onions, and cook them until they become clear. When you add the mushrooms, cook them until they give off their water. Put in the kale and cook until it wilts. Put in half of the Parmesan cheese, chicken broth, cooked chicken, and heavy cream. Add pepper and salt. Mix well. Put the mixture in a casserole dish. Add the rest of the Parmesan cheese on top. There should be bubbles and a golden top after 25 to 30 minutes in the oven. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

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