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Ingredients
For the Grilled Chicken

1 lb (450g) boneless skinless chicken breasts or thighs

2 tbsp olive oil

2 tbsp lemon juice

1 tsp garlic powder

2 cloves garlic, minced

1 tsp dried oregano

½ tsp smoked paprika (optional)

Salt & black pepper to taste

Garlic Tzatziki Sauce

1 cup Greek yogurt

½ large cucumber, grated & squeezed dry

2–3 cloves garlic, finely minced

1 tbsp lemon juice

1 tbsp olive oil

1 tbsp chopped dill or mint

Salt & pepper to taste

Wrap Components

4 Greek pitas or flatbreads

½ cup cucumber, diced

½ cup cherry tomatoes, halved

¼ cup red onion, thinly sliced

¼ cup feta cheese, crumbled

Optional: olives, lettuce, pickled turnips

Directions

Marinate Chicken
Combine olive oil, lemon juice, garlic powder, minced garlic, oregano, paprika, salt, and pepper. Add chicken and coat fully. Marinate for at least 30 minutes or up to overnight.

Grill Chicken
Heat a grill or grill pan over medium-high heat. Cook chicken 6–7 minutes per side until fully cooked and slightly charred. Let rest 5 minutes, then slice.

Make Garlic Tzatziki
Mix yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and dill/mint. Season with salt & pepper. Chill for 15 minutes if possible.

Assemble Wraps
Warm pita bread. Spread a thick layer of tzatziki. Add chicken slices, cucumber, tomatoes, red onion, and feta. Add olives or lettuce if desired.

Serve
Roll tightly and serve with extra tzatziki on the side.

Nutritional Info (Per Wrap, 4 servings)

Calories: 430

Protein: 34g

Fat: 18g

Carbs: 37g

Fiber: 3g

Ingredients

For the drumsticks

• 6 chicken drumsticks (about 800–900 g)
• ¼ cup (60 ml) honey
• 2 tbsp soy sauce (or tamari)
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar or lemon juice
• 2 garlic cloves, minced
• 1 tsp smoked paprika (or regular paprika)
• ½ tsp black pepper
• 1 tsp salt (adjust to taste)
• Optional: pinch of chili flakes for heat

For the garlic-butter veggies

• 300 g broccoli florets (or mixed veg: broccoli + carrots + zucchini)
• 2 tbsp butter (or olive oil for dairy-free)
• 2 garlic cloves, thinly sliced or minced
• Salt & pepper to taste
• 1 tbsp lemon juice (optional)
• Chopped parsley to finish (optional)

For the soft rolls

• 3–4 soft rolls (store-bought or homemade), warmed

Equipment

• Baking tray with rack (or lined tray)
• Small saucepan or bowl for glaze
• Large skillet for vegetables (or a sheet pan if roasting)
• Brush for glazing (optional)

Instructions (step-by-step)

1. Preheat & prep

Preheat oven to 200°C / 400°F. Line a baking tray with foil and place a wire rack on it (rack helps crisp the skin). Pat the drumsticks dry with paper towel.

2. Make the glaze & marinate

In a small bowl whisk together honey, soy sauce, olive oil, apple cider vinegar (or lemon juice), minced garlic, paprika, salt and pepper. Reserve about 2 tbsp of this mixture for glazing later. Toss the drumsticks with the remaining glaze and let rest 8–10 minutes (or refrigerate 30 minutes if you have time).

3. Bake the drumsticks

Arrange drumsticks on the rack, skin-side up. Bake 25 minutes. After 25 minutes, brush the reserved glaze over each drumstick and continue baking 10–12 more minutes, or until the internal temperature reaches 75°C / 165°F and the skin is sticky/golden. If you want extra caramelization, broil 1–2 minutes at the end — watch closely so it doesn’t burn.

4. Garlic-butter veggies (while chicken bakes)

Option A — Skillet (fast, best texture):

• Melt butter in a large skillet over medium heat. Add sliced/minced garlic and cook 30 seconds until fragrant.
• Add broccoli florets (and any quick veg) and sauté 5–7 minutes, stirring, until bright and tender-crisp.
• Finish with lemon juice, salt, pepper, and parsley.

Option B — Roasted (hands-off):

• Toss veggies with oil, salt and pepper. Roast on a sheet pan at 200°C for 12–15 minutes until tender and slightly charred. Toss with a knob of butter and minced garlic immediately after roasting.

5. Warm the rolls

Wrap rolls in foil and warm in the oven for the last 5–7 minutes of the chicken’s baking time. Alternatively, cut and toast lightly in a skillet.

6. Serve

Plate 2 drumsticks per person, add a generous portion of garlic-butter veggies and a warmed roll. Spoon any pan glaze drippings over the chicken or on the roll for extra flavor.

Ingredients
10–12 sausages (pork, beef, or Italian-style)
2–3 large onions, sliced
3 tbsp olive oil or melted butter
1–2 tbsp balsamic vinegar (optional but AMAZING)
2 tbsp brown sugar (helps caramelize)
1 tsp garlic powder
1 tsp paprika
Salt & black pepper to taste
Optional: sliced bell peppers, a splash of beer or broth for extra flavor
Instructions
Preheat oven to 400°F (200°C).
Prepare the tray
Line a baking pan with foil (like the photo).
Add sliced onions.
Drizzle with olive oil, balsamic vinegar, brown sugar, salt, pepper, garlic powder, and paprika.
Toss well so all onions are coated.
Add the sausages
Place sausages directly on top of the onion mixture.
Bake
Bake for 35–45 minutes, flipping halfway.
Let sausages get nicely browned and onions fully caramelized.
If you want more glaze, spoon the juices over the sausages during baking.
Finish (optional)
Broil for 2–3 minutes at the end for extra color.
Serve With
Mashed potatoes
Rice
Crusty bread
Roasted vegetables
Mustard or BBQ sauce

Ingredients
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 large carrots, sliced
3 celery stalks, sliced
2 medium potatoes, diced
1 zucchini, diced
1 cup green beans, trimmed and cut
1 can (14.5 oz) diced tomatoes
8 cups vegetable broth (or chicken broth)
1 cup corn (fresh, frozen, or canned)
1 cup peas (fresh or frozen)
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 bay leaf
Salt & pepper to taste
Optional: handful of spinach or kale
Optional: fresh parsley for serving
Instructions

1. Sauté the aromatics
   Heat the olive oil in a large soup pot over medium heat.
   Add the diced onion, carrots, and celery. Cook for 5–6 minutes until softened.
   Stir in garlic and cook 1 more minute.
2. Add hearty vegetables
   Add potatoes, green beans, zucchini, and any other firm veggies you’re using.
   Cook for 2–3 minutes, stirring occasionally.
3. Add broth & seasonings
   Pour in the vegetable broth.
   Add diced tomatoes, thyme, basil, oregano, bay leaf, salt, and pepper.
   Bring the soup to a boil.
4. Simmer
   Reduce heat, cover, and simmer for about 20–25 minutes, or until all vegetables are tender.
5. Add soft vegetables
   Add peas, corn, spinach, or kale.
   Simmer for an additional 5 minutes.
6. Serve
   Remove bay leaf. Taste and adjust seasoning.
   Ladle into bowls and top with fresh parsley if desired.
   Tips & Variations
   Add pasta or rice for a heartier soup.
   Stir in parmesan rind while simmering for extra flavor.
   Add beans (kidney, white beans, chickpeas) for extra protein.
   Freeze leftovers—they keep beautifully

Ingredients

Brownie Layer

1 box brownie mix (plus ingredients on box)
or homemade:

1/2 cup melted butter

1 cup sugar

2 eggs

1/3 cup cocoa powder

1/2 cup flour

1/4 tsp salt

1 tsp vanilla

Banana Cheesecake Layer

8 oz cream cheese, softened

1/3 cup sugar

1 egg

1 tsp vanilla

1 ripe banana, mashed very smooth

1 tbsp flour (helps it set)

Instructions

1. Preheat oven to 350°F. Line an 8×8 pan with parchment.
2. Prepare brownie batter (box mix or homemade) and pour most into the pan, saving about 1/3 cup for swirling.
3. In a bowl, beat cream cheese, sugar, egg, vanilla, banana, and flour until smooth.
4. Spread cheesecake banana mixture evenly over brownie layer.
5. Drop the reserved brownie batter on top in spoonfuls and swirl with a knife.
6. Bake 35–42 minutes, until the center is just set (a little jiggle is okay).
7. Cool completely — then chill 1–2 hours for best slices.
8. Cut and serve!

Optional Add-Ins

✨ Mini chocolate chips
✨ Chopped walnuts or pecans
✨ Caramel drizzle on top

Ingredients
3 cups cooked chicken, shredded or cubed
1 cup cooked rice (or pasta, or tortilla strips — your choice)
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, chopped
1 cup corn kernels
1 can (10 oz) Rotel tomatoes with green chilies
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 tsp chili powder
1 tsp paprika
1/2 tsp cumin
Salt & pepper to taste
2 cups shredded cheddar or Mexican-blend cheese
1/4 cup chopped cilantro (optional)
Jalapeño slices for extra heat (optional)
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, mix together: cooked chicken, rice (or pasta/tortillas), peppers, onion, corn, and Rotel.
Add the cream of chicken soup, sour cream, chili powder, paprika, cumin, salt, and pepper. Mix until everything is coated.
Stir in 1 cup of cheese.
Transfer the mixture to a greased baking dish.
Top with the remaining cheese and add jalapeños if you want more heat.
Bake 25–30 minutes, or until bubbly and golden.
Garnish with cilantro and let it rest 5 minutes before serving.
Serving Ideas
Serve with tortilla chips
Add avocado or salsa on top
Pair with a crisp salad or Mexican rice

Ingredients
For the Strawberry Cake
1 ¾ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup strawberry purée (fresh or frozen strawberries blended)
½ cup buttermilk
1 tsp vanilla extract
A few drops red or pink food color (optional)
For the Ganache Glow
1 cup heavy cream
1 cup semi-sweet chocolate, finely chopped
1 tbsp butter (for shine)
For the Strawberry Filling
1 ½ cups fresh strawberries, chopped
2 tbsp sugar
1 tbsp lemon juice
For Assembly
Fresh strawberries, halved
Whipped cream or buttercream (optional)
Instructions

1. Make the Strawberry Cake
   Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
   Mix flour, baking powder, baking soda, and salt in a bowl.
   In another bowl, cream butter and sugar until fluffy.
   Add eggs one at a time, then mix in strawberry purée, vanilla, and buttermilk.
   Fold dry ingredients into the wet mixture until combined.
   Divide batter between pans and bake 22–26 minutes, or until a toothpick comes out clean.
   Cool completely.
2. Strawberry Blush Filling
   Mix chopped strawberries with sugar and lemon juice.
   Let sit 10–15 minutes until juicy.
3. Chocolate Ganache Glow
   Heat cream until steaming. Pour over chocolate.
   Let sit 2 minutes, then stir until smooth.
   Stir in butter for a glossy finish.
   Let cool until slightly thickened but still pourable.
4. Assemble the Cake
   Place the first cake layer on a plate.
   Spread a layer of whipped cream or buttercream (optional), then spoon on the juicy strawberry filling.
   Add the second sponge layer.
   Pour the ganache glow over the top, letting it drip beautifully down the sides.
   Decorate with fresh strawberries.
   Serve & Enjoy
   A slice that kisses the tongue with berry sweetness, soft sponge, and silky chocolate.

Ingredients:
1 unbaked 9-inch pie crust
1 ½ cups granulated sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup buttermilk
½ cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, for brightness)
Pinch of salt
Ground nutmeg (optional, for dusting the top)
Instructions:
Preheat Oven
Set your oven to 350°F (175°C).
Prepare the Filling
In a bowl, whisk together sugar and flour.
Add eggs one at a time and whisk until smooth.
Add Wet Ingredients
Stir in:
melted butter
buttermilk
vanilla
lemon juice (optional)
pinch of salt
Pour Into Pie Shell
Pour the creamy mixture into the unbaked pie crust.
If you like, sprinkle a tiny bit of nutmeg on top.
Bake
Bake for 45–55 minutes, or until the top is golden brown and the center is set but still slightly jiggles.
Cool Completely
Let the pie cool before slicing to allow the custard to firm up.
Serving Suggestions
✨ Serve chilled or at room temperature
✨ Great with whipped cream or fresh berries

Ingredients

Chicken & Seasoning

• 2 chicken breasts
• 1 tbsp olive oil
• Salt & black pepper, to taste
• ½ tsp paprika
• ½ tsp garlic powder

Creamy Herb Sauce

• 1 tbsp butter
• 1 garlic clove, minced
• 1 small shallot or 2 tbsp red onion, finely diced
• 100 ml heavy cream or half-and-half (or coconut milk for dairy-free)
• 1 tbsp tomato paste or ½ tsp sweet paprika paste
• 2 tbsp finely chopped parsley or baby spinach
• Salt & black pepper, to taste

Rice

• 1 cup jasmine or basmati rice
• 2 cups water
• 1 tsp butter or oil (optional)
• Pinch of salt

Roasted Sweet Potatoes

• 1 large sweet potato, cut into wedges
• 1 tbsp olive oil
• ½ tsp smoked paprika
• Salt & pepper

Sautéed Vegetables

• 1 small zucchini, sliced
• ½ red bell pepper, sliced
• 1 tsp olive oil
• Salt, pepper, and a pinch of dried thyme or oregano

Directions

1. Cook the rice

1. Rinse rice under cold water until water runs clear.
2. Combine rice, 2 cups water and a pinch of salt in a pot. Bring to a boil, reduce to low, cover and simmer 15 minutes.
3. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and stir in butter if using.

2. Roast the sweet potatoes

1. Preheat oven to 200°C (390°F).
2. Toss sweet potato wedges with olive oil, smoked paprika, salt and pepper.
3. Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and tender.

3. Grill the chicken

1. Rub chicken with olive oil, garlic powder, paprika, salt and pepper.
2. Heat a grill pan or skillet over medium-high. Grill chicken 6–8 minutes per side (depending on thickness) until internal temp reaches 74°C/165°F and juices run clear.
3. Transfer to a cutting board and rest 5 minutes, then slice.

4. Sauté the veggies

1. In a skillet, heat 1 tsp olive oil over medium. Add zucchini and bell pepper.
2. Cook 5–6 minutes until lightly browned and tender. Season with salt, pepper and herbs. Set aside.

5. Make the creamy herb sauce

1. In the same skillet, melt butter over medium heat. Sauté shallot and garlic 1–2 minutes until fragrant.
2. Stir in tomato paste (or paprika paste) and cook 30 seconds.
3. Pour in cream and simmer 2–3 minutes until slightly thickened.
4. Stir in chopped parsley (or spinach), and season with salt & pepper. Remove from heat.

6. Plate & serve

1. Spoon rice on each plate or bowl. Arrange roasted sweet potato wedges and sautéed veggies beside the rice.
2. Place sliced grilled chicken on top and generously spoon creamy herb sauce over the chicken.
3. Garnish with extra parsley and a lemon wedge if desired. Serve hot.

Ingredients

Dry Ingredients

2 cups all-purpose flour

1 cup almond flour

1 cup brown sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon Lipcochen spice mix
(or: 1 teaspoon cinnamon + 1/2 teaspoon ginger + 1/4 teaspoon cloves + 1/4 teaspoon nutmeg + a pinch of allspice)

Zest of 1 orange

Water Ingredients

1/2 cup honey

1/2 cup unsalted butter

2 large eggs

1 teaspoon vanilla extract

1/2 to 1 cup chopped nuts (almonds or hazelnuts)

Topping

1 cup powdered sugar

2 to 3 tablespoons milk or orange juice

1/2 teaspoon vanilla extract

Preparation

Prepare the pan
Preheat oven to 175°C (350°F). Line a 23 x 33 cm (9 x 13 inch) baking pan with parchment paper.

Melt the honey and butter
In a small saucepan, heat the honey and butter until melted. Let them cool slightly.

Mix the wet base
In a bowl, whisk together the brown sugar, eggs, vanilla, and orange zest until smooth.

Pour in the warm honey and butter mixture and mix again.

Add the dry ingredients

Add the flour, almond flour, spices, baking powder, and salt.

Gently fold the ingredients in until just combined. Stir in the nuts.

Bake
Spread the thick batter evenly in the pan.

Bake for 18-22 minutes, until the tops are firm and lightly golden.

Topping while still warm
Mix together the icing sugar, milk/orange juice, and vanilla.

Brush the warm cookies with the icing—this will give them a crackled, shiny surface, just like in your picture.

Cool it and cut it.
Let it cool completely, then cut it into long strips or squares.