BBQ Chicken Foil Packets

Delicious BBQ chicken and mixed vegetables cooked to perfection in foil packets on the grill. A convenient and flavorful summer dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup barbecue sauce
• 4 cups mixed vegetables e
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• , bell peppers, onions, zucchini, diced
• 4 tablespoons olive oil
• Salt and pepper to taste
• 4 large sheets of heavy-duty aluminum foil

Instructions:

Warm up the grill over medium-high heat

Put chicken breasts in a bowl and coat them evenly with barbecue sauce

Place one chicken breast on top of another piece of foil

Spread the mixed vegetables out evenly on the foil sheets and wrap them around the chicken

Put one tablespoon of olive oil on top of each pile of chicken and

Add pepper and salt to taste

Cover the chicken and vegetables with foil

Fold the foil over and seal the edges to make a packet

Before you put the chicken in the foil packets, heat up the grill

Cook for 20 to 25 minutes, or until the chicken is fully cooked

Open the foil packets slowly and make sure the steam goes away from you

The chicken and vegetables from the BBQ can be served on a platter or over rice

If you want, you can add more barbecue sauce as a garnish

Brown Sugar Meringues

These meringues made with brown sugar are a great mix of sweet and crunchy. To go with your tray bakes or just on their own as a sweet snack, theyre perfect.

Ingredients:

• 4 egg whites
• 1 cup brown sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

Preheat your oven to 250F 120C and line a baking tray with parchment paper

In a clean, dry bowl, beat the egg whites with an electric mixer until they form stiff peaks

Gradually add the brown sugar, one tablespoon at a time, while continuing to beat the egg whites

Add the cream of tartar, vanilla extract, and a pinch of salt

Beat until well combined

Using a spoon or a piping bag, drop dollops of the meringue mixture onto the prepared baking tray, creating individual meringues

Bake in the preheated oven for about 60-70 minutes or until the meringues are crisp and dry to the touch

Turn off the oven and leave the meringues in the oven with the door slightly ajar to cool completely

Once cooled, remove the meringues from the parchment paper and store in an airtight container

Enjoy your delicious brown sugar meringues as a sweet treat or use them as a topping for traybakes and more

Chocolate Marshmallow Squares

The rich flavor of chocolate and the gooey goodness of marshmallows come together in these delectable and simple-to-make Chocolate Marshmallow Squares. Ideal for giving in to your sweet tooth

Ingredients:

• 2 cups semi-sweet chocolate chips
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 3 cups miniature marshmallows
• 1 cup chopped nuts optional
• 6 cups crispy rice cereal

Instructions:

Melt the butter and chocolate chips in big microwave-safe bowls in 30-second bursts, stirring until smooth

Add the vanilla extract and stir

To the melted chocolate mixture, add the mini marshmallows and chopped nuts if using

Until they are evenly coated, stir

Until the crispy rice cereal is coated evenly with the chocolate mixture, gently fold it in

Using a spatula to smooth the top, press the mixture into a 9 by 13-inch pan that has been greased

Chill for approximately half an hour, or until the chocolate solidifies

Cut into squares and serve after it has set

Peach-Mango Frozen Yogurt

This Peach-Mango Frozen Yogurt is a delightful and refreshing treat, perfect for a hot summer day. Its made with creamy Greek yogurt and the natural sweetness of ripe peaches and mangoes. The touch of vanilla and honey or maple syrup adds a hint of extra flavor to this frozen dessert.

Ingredients:

• 2 cups of plain Greek yogurt
• 1 cup of frozen peach slices
• 1 cup of frozen mango chunks
• 1/2 cup of honey or maple syrup
• 1 teaspoon of vanilla extract

Instructions:

In a blender or food processor, put the frozen mango chunks and peach slices

To the blender, add the Greek yogurt, honey or maple syrup, and vanilla extract

Mix it up until its smooth and creamy

If you think the mixture is too sweet, add more honey or maple syrup to make it less sweet

Put the mixture into an ice cream maker and churn it for the amount of time the manufacturer says, which is usually between 20 and 25 minutes

Put the frozen yogurt in a container that wont let air in and freeze it for another two to three hours to make it firm

Make your own peach-mango frozen yogurt and enjoy it

Creamy Mushroom Chicken & Wild Rice Soup

Indulge in the rich and comforting flavors of this creamy mushroom chicken and wild rice soup. Perfect for chilly evenings, this hearty soup is packed with tender chicken, earthy mushrooms, and wholesome wild rice, all simmered in a luscious creamy broth.

Ingredients:

• 1 lb chicken breast, diced
• 1 cup wild rice, uncooked
• 8 oz mushrooms, sliced
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

In a large pot, melt butter over medium heat

Add diced chicken breast and cook until browned

Remove from pot and set aside

In the same pot, add onions, garlic, and mushrooms

Cook until softened

Sprinkle flour over the vegetables and stir to combine, cooking for 1-2 minutes

Slowly pour in chicken broth while stirring constantly to avoid lumps

Add uncooked wild rice, dried thyme, salt, and pepper

Bring to a boil

Reduce heat, cover, and simmer for 30-40 minutes or until rice is tender

Stir in cooked chicken and heavy cream

Simmer for an additional 10 minutes

Taste and adjust seasoning if necessary

Serve hot, garnished with chopped fresh parsley

Vegan Mushroom Stroganoff

A creamy and flavorful vegan twist on the classic stroganoff, featuring savory mushrooms and a rich cashew cream sauce.

Ingredients:

• 2 cups sliced mushrooms
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup vegetable broth
• 1 cup cashew cream blend 1 cup soaked cashews with 1 cup water until smooth
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon nutritional yeast
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 oz cooked pasta of choice
• Fresh parsley, chopped for garnish

Instructions:

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

Add the minced garlic and diced onion and saut until the onion turns clear

When you add the sliced mushrooms, cook them until they dry out and turn golden brown

Add soy sauce, nutritional yeast, smoked paprika, salt, and pepper, then mix in the vegetable broth and cashew cream

Keep cooking for 5 to 7 minutes, or until the sauce gets a little thicker

When you add the cooked pasta to the pan, toss it around so that all of the sauce covers it

Serve hot with chopped fresh parsley on top

Grilled Corn Salad Dip

A refreshing and vibrant dip inspired by Liv Lifes Grilled Corn Salad. This dip features the sweetness of grilled corn, the creaminess of avocado, the burst of flavor from cherry tomatoes, and the zing of lime juice, all brought together with fresh cilantro.

Ingredients:

• 2 ears of corn, grilled and kernels removed
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• Juice of 2 limes
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• Tortilla chips for dipping

Instructions:

In a bowl, combine the grilled corn kernels, diced avocado, and halved cherry tomatoes

Add the lime juice and chopped cilantro, then season with salt and pepper to taste

Mix well to combine all ingredients

Chill the dip in the refrigerator for at least 30 minutes before serving

Serve with tortilla chips for dipping