Ingredients:

• 2 boneless, skinless chicken breasts


• 1 tablespoon vegetable oil


• Salt and pepper to taste


• 4 cups mixed salad greens


• 1 red bell pepper, thinly sliced


• 1 cucumber, thinly sliced


• 1 carrot, grated


• 1/4 cup fresh cilantro leaves


• 1/4 cup fresh mint leaves


• 1/4 cup roasted peanuts, chopped


• 1/4 cup chopped scallions


• 1/4 cup chopped red onion


• 1/4 cup bean sprouts optional


• 1/4 cup crispy fried shallots optional

Instructions:

Add salt and pepper to the chicken breasts

Set the pan over medium-high heat and add the vegetable oil

Put in the chicken breasts and cook for 6 to 8 minutes on each side, until the chicken is done and the middle is no longer pink

After taking the chicken out of the pan, let it rest for a few minutes

Then, cut it into thin strips

Put the mixed greens, red bell pepper, cucumber, grated carrot, cilantro, and mint leaves in a large salad bowl

Place the chicken slices on top of the salad

In a different bowl, mix the following ingredients to make the peanut dressing: 1/4 cup peanut butter that's smooth Two tablespoons of soy sauce 2 tablespoons of rice vinegar 1 tablespoon of honey 1 minced garlic clove 1 teaspoon of grated ginger 2 tablespoons of water adjust to your preferred thickness Put the peanut dressing on top of the salad

If you want, you can add chopped peanuts, scallions, red onion, and bean sprouts on top

If you want, you can add crispy fried shallots as a garnish

Gently toss the salad to mix all the ingredients together

Serve right away and enjoy!

Ingredients:

• 8 oz fat-free cream cheese, softened


• 1 cup non-fat Greek yogurt


• 1/4 cup powdered erythritol or preferred sweetener


• 1 teaspoon vanilla extract


• 1 cup diced strawberries

Instructions:

Softened cream cheese, Greek yogurt, powdered erythritol, and vanilla extract should all be mixed together in a bowl

Mix until everything is smooth and well mixed

Add the strawberry dices slowly and stir until they are spread out evenly in the dip

Put the dip in a bowl that can be served from and put it in the fridge for at least 30 minutes so that the flavors can mix

You can serve this with extra strawberry slices or other fruit to dip them in

Ingredients:

• 1 cup sweetened condensed milk


• 2 cups chocolate chips


• 2 cups all-purpose flour

Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, combine the sweetened condensed milk and chocolate chips

Gradually add the all-purpose flour to the mixture and stir until a dough forms

Take small portions of the dough and roll them into balls, then place them on the prepared baking sheet

Flatten each dough ball slightly with the back of a fork or your fingers

Bake in the preheated oven for 10-12 minutes or until the cookies are lightly golden around the edges

Remove from the oven and let them cool on a wire rack

Enjoy your delicious chocolate condensed milk cookies!

Ingredients:

• 1 large eggplant, roasted


• 1 can 15 oz white beans, drained and rinsed


• 3 cloves garlic, minced


• 3 tablespoons tahini


• 2 tablespoons lemon juice


• 1 teaspoon smoked paprika


• 1/2 teaspoon cumin


• Salt and pepper to taste


• 2 tablespoons olive oil


• 2 tablespoons chopped parsley, for garnish

Instructions:

Preheat oven to 400F 200C

Prick eggplant with a fork and place it on a baking sheet

Roast for 30-40 minutes, or until soft and charred on the outside

Let cool

In a food processor, combine roasted eggplant, white beans, garlic, tahini, lemon juice, smoked paprika, cumin, salt, and pepper

Process until smooth

While processing, slowly drizzle in olive oil until hummus reaches desired consistency

Taste and adjust seasoning if needed

Transfer hummus to a serving dish, drizzle with a little extra olive oil, and sprinkle with chopped parsley

Serve with pita bread, crackers, or vegetable sticks

Enjoy!

Ingredients:

• 2 boneless, skinless chicken breasts


• Salt and pepper to taste


• 2 tablespoons olive oil


• 4 cloves garlic, minced


• 1/4 cup unsalted butter


• 2 cups broccoli florets


• 1/4 cup chicken broth


• 1 tablespoon lemon juice


• 1/4 teaspoon red pepper flakes optional


• 1 tablespoon chopped fresh parsley for garnish

Instructions:

Add salt and pepper to the chicken breasts

Warm up the olive oil in a big pan over medium-high heat

The chicken breasts should be cooked through and golden brown on both sides after you add them

This should take about 6-7 minutes per side

Take the chicken out of the pan and set it aside

Add minced garlic to the same pan and cook for about one minute, until it smells good

Put butter in the pan and melt it with the garlic

Put broccoli florets in the pan and cook them for about 4 to 5 minutes, until they are soft

Add the lemon juice and chicken broth, and if you want, the red pepper flakes

Use a stir to mix

Put the chicken breasts back in the pan and cook for another two to three minutes so that the flavors can mix

Add chopped parsley as a garnish before serving

Have fun with your broccoli and garlic butter chicken!