Ingredients:

• 1 cup crushed graham crackers


• 4 tablespoons melted butter


• 2 cups vanilla ice cream


• 1 ripe banana, sliced


• 1/2 cup chopped strawberries


• 1/4 cup chopped pineapple


• 1/4 cup chopped nuts optional


• Whipped cream and chocolate syrup for topping

Instructions:

Crush graham crackers and melt butter together in a bowl

Put the mix in the bottom of 4 small jars

Put vanilla ice cream, banana slices, strawberry and pineapple chunks, and nuts if using in each jar

Fill up the jars one layer at a time, ending with a layer of ice cream

Add chocolate syrup and whipped cream on top

Let it freeze for at least two hours before you serve it

Ingredients:

• 1 cup all-purpose flour


• 2 large eggs


• 1 cup milk


• 2 tbsp melted butter


• 1/4 tsp salt


• 1/4 cup granulated sugar


• 8 oz cream cheese, softened


• 1/2 cup powdered sugar


• 1 tsp vanilla extract


• 2 cups fresh cherries, pitted and halved


• 1/4 cup cherry preserves


• Powdered sugar, for dusting optional

Instructions:

Put flour, eggs, milk, melted butter, salt, and granulated sugar in a blender

Mix until it's smooth

Set a skillet that doesn't stick on medium heat

Add a little butter or cooking spray to make it smooth

Pour 1/4 cup of the crepe batter into the pan and swirl it around to cover the bottom evenly

The crepe is done when the edges start to lift and the center is set

Using a spatula, carefully flip the crepe over and cook for another one to two minutes, until it's just barely golden

Do it again with the rest of the batter

Cream cheese that has been softened, powdered sugar, and vanilla extract should be mixed together in a bowl until the mixture is smooth and creamy

Add a lot of the cream cheese mixture to each crepe using a spoon

Put cherry halves and a drizzle of cherry preserves on top of the cream cheese

To make triangles, fold the crepes in half and then in half again

Add powdered sugar on top if you like

Enjoy while still warm!

Ingredients:

• 4 cups mixed root vegetables such as potatoes, carrots, parsnips, and sweet potatoes, thinly sliced


• 1 tablespoon olive oil


• 1 cup unsweetened almond milk


• 2 tablespoons nutritional yeast


• 1 tablespoon cornstarch


• 2 cloves garlic, minced


• 1 teaspoon dried thyme


• Salt and pepper to taste


• 1/4 cup breadcrumbs optional

Instructions:

Preheat the oven to 400F 200C

In a large bowl, toss the sliced root vegetables with olive oil, garlic, thyme, salt, and pepper until evenly coated

Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper

Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized

In a small saucepan, whisk together almond milk, nutritional yeast, and cornstarch over medium heat until thickened

Layer the roasted vegetables in a baking dish, then pour the thickened almond milk mixture over the top

Sprinkle breadcrumbs evenly over the top, if using

Bake for an additional 10-15 minutes, or until the gratin is bubbly and golden brown on top

Serve hot, garnished with fresh herbs if desired

Ingredients:

• 1 lb frozen meatballs


• 1 cup cranberry sauce


• 1/2 cup ketchup


• 1/4 cup brown sugar


• 1 tbsp Worcestershire sauce


• 1 tsp Dijon mustard


• 1/2 tsp garlic powder


• 1/2 tsp onion powder


• 1/4 tsp black pepper

Instructions:

Put meatballs that have been frozen in the slow cooker

Mix Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, ketchup, and cranberry sauce in a bowl

Add the sauce to the meatballs and mix them around to cover them all

Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours, stirring every now and then

Once the sauce has thickened and the meatballs are hot all the way through, serve them hot

Ingredients:

• 3 lbs beef chuck roast, cut into 1-inch cubes


• 3 lbs boneless, skinless chicken breasts, diced


• 2 lbs baby carrots


• 2 lbs red potatoes, diced


• 2 large onions, chopped


• 6 cloves garlic, minced


• 2 cups chicken broth


• 2 cups beef broth


• 1 cup soy sauce


• 1 cup honey


• 1/2 cup balsamic vinegar


• 1/4 cup olive oil


• 1/4 cup brown sugar


• 2 tablespoons Worcestershire sauce


• 2 tablespoons Dijon mustard


• 2 tablespoons Italian seasoning


• Salt and pepper to taste


• Optional: chopped parsley for garnish

Instructions:

Spread the ingredients out evenly in 12 gallon-sized freezer bags

Write the name of the recipe and how to cook it on the outside of each bag

Take out any extra air from the bags and close them up tightly

Freeze bags flat to make them easier to store

Let it thaw overnight in the fridge before you cook it

Put what's in each bag into a slow cooker

Put the lid on and cook on low for 6 to 8 hours, or until the meat is soft and the vegetables are done

If you want, you can add chopped parsley as a garnish before serving

Ingredients:

• 4 boneless, skinless chicken breasts


• 2 ripe avocados, mashed


• 2 cloves garlic, minced


• 1/4 cup chopped fresh cilantro


• 2 tablespoons lime juice


• 1 tablespoon olive oil


• Salt and pepper to taste

Instructions:

In a bowl, mix together mashed avocados, minced garlic, chopped cilantro, lime juice, olive oil, salt, and pepper

Preheat grill to medium-high heat

Season chicken breasts with salt and pepper

Grill chicken breasts for 6-8 minutes per side or until cooked through

During the last 2 minutes of grilling, brush the avocado mixture onto each chicken breast

Remove chicken from grill and let rest for a few minutes before serving

Serve hot with your favorite side dishes

Ingredients:

• 9 lasagna noodles


• 2 cups cashews, soaked overnight


• 1 cup water


• 1/4 cup nutritional yeast


• 2 tablespoons lemon juice


• 1/2 teaspoon turmeric


• 1/2 teaspoon garlic powder


• 1/2 teaspoon onion powder


• Salt and pepper to taste


• 1 cup diced onion


• 3 cloves garlic, minced


• 1 cup diced bell pepper


• 1 cup sliced mushrooms


• 2 cups spinach


• 3 cups marinara sauce


• 1 cup vegan cheese shreds

Instructions:

Preheat the oven to 375F 190C

Cook the lasagna noodles according to package instructions

Drain and set aside

In a blender, combine soaked cashews, water, nutritional yeast, lemon juice, turmeric, garlic powder, onion powder, salt, and pepper

Blend until smooth to make the vegan Hollandaise sauce

In a pan, saut onions and garlic until translucent

Add bell pepper, mushrooms, and spinach

Cook until vegetables are tender

Spread a layer of marinara sauce in the bottom of a baking dish

Place three lasagna noodles over the sauce

Spread half of the sauted vegetables over the noodles

Drizzle half of the vegan Hollandaise sauce over the vegetables

Repeat the layers: marinara sauce, lasagna noodles, remaining vegetables, and remaining sauce

Top with vegan cheese shreds

Cover the baking dish with foil and bake for 25 minutes

Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly

Let it cool slightly before serving

Ingredients:

• 1 1/2 cups of graham cracker crumbs


• 1/2 cup of unsalted butter, melted


• 1/4 cup of granulated sugar


• 1 cup of semisweet chocolate chips


• 1 cup of mini marshmallows


• 1/2 cup of heavy cream


• 1/4 cup of milk chocolate chips


• 1/4 cup of crushed graham crackers for topping


• 1/4 cup of mini marshmallows for topping

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar

Mix until the crumbs are evenly coated

Line a muffin tin with paper liners

Press about a tablespoon of the graham cracker mixture into the bottom of each cup to form the crust

Bake the crusts in the preheated oven for 5 minutes, then remove and let them cool slightly

In a saucepan, heat the heavy cream until it starts to simmer

Remove from heat and add the semisweet chocolate chips

Stir until the chocolate is completely melted and the mixture is smooth

Fill each graham cracker crust with a tablespoon of the chocolate mixture

Top the chocolate with mini marshmallows and milk chocolate chips

Place the muffin tin back in the oven and bake for an additional 5 minutes or until the marshmallows are golden brown

Remove from the oven and let them cool for a few minutes

Sprinkle crushed graham crackers and mini marshmallows on top of each cup for garnish

Allow the S'mores Cups to cool completely before serving

Enjoy your delicious homemade S'mores Cups!

Ingredients:

• 2 oz gin


• 1 oz blackberry shrub


• 1/2 oz simple syrup


• Splash of club soda


• Fresh blackberries for garnish


• Ice cubes

Instructions:

Put gin, blackberry shrub, and simple syrup in a shaker

Put in ice cubes and shake it well

Strain the drink into an ice-filled glass

Add a splash of club soda on top

Add some fresh blackberries as a garnish

Serve and have fun!

Ingredients:

• 1/2 cup rolled oats


• 1/2 cup Greek yogurt


• 1 banana


• 1/2 cup almond milk


• 1 tablespoon honey


• 1/2 teaspoon vanilla extract


• 1/2 cup frozen berries e


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• , strawberries, blueberries, raspberries

Instructions:

Put rolled oats, Greek yogurt, banana, almond milk, honey, and vanilla extract in a blender

Mix until it's creamy and smooth

After you add the frozen berries, blend again until everything is well combined

Put the smoothie in a glass and serve right away

Enjoy your healthy oatmeal smoothie!