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This Vegan Green Goddess Club Sandwich is a fresh and flavorful twist on the classic club sandwich. Crispy tofu, creamy avocado-based green goddess sauce, and vibrant veggies make for a satisfying and nutritious meal. It's perfect for a quick lunch or a light dinner.

Ingredients: 1 block extra-firm tofu, pressed and sliced into 1/2-inch thick slabs. 1 avocado, mashed. 1 cup spinach leaves. 1/4 cup fresh basil leaves. 1/4 cup fresh parsley leaves. 2 tablespoons vegan mayonnaise. 1 tablespoon lemon juice. 1 clove garlic, minced. 1 teaspoon Dijon mustard. Salt and pepper to taste. 8 slices whole grain bread, toasted. 1 large tomato, thinly sliced. 1 small cucumber, thinly sliced. Sprouts for garnish.

Instructions: Preheat oven to 400F 200C. Place tofu slices on a parchment-lined baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy. In a blender or food processor, combine mashed avocado, spinach, basil, parsley, vegan mayonnaise, lemon juice, garlic, Dijon mustard, salt, and pepper. Blend until smooth and creamy. Spread the green goddess sauce onto one side of each slice of toasted bread. Layer the tofu, tomato slices, cucumber slices, and sprouts onto four slices of bread. Top each assembled slice with another slice of bread, sauce side down. Cut each sandwich into halves or quarters to make club sandwiches. Serve immediately and enjoy!

Taya

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Indulge in this decadent gluten-free chocolate chip cookie cheesecake, perfect for those with dietary restrictions. This grain-free dessert features a chewy cookie crust topped with a creamy dairy-free cheesecake filling and melted chocolate drizzle. It's a delightful treat that everyone will love!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut oil, melted. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips. 16 oz dairy-free cream cheese. 1/2 cup coconut cream. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 2 tablespoons lemon juice. 3 tablespoons arrowroot powder. 1/2 cup dairy-free chocolate chips, melted.

Instructions: Set the oven to 350F 175C and heat it up. Combine coconut flour, baking soda, salt, almond flour, and coconut sugar in a bowl. Maple syrup, vanilla extract, and melted coconut oil should all be added. Mix until a dough starts to form. Add the chocolate chips and mix them in. Put dough in the bottom of a 9-inch springform pan that has been greased. After 10 to 12 minutes, the top should be a little golden. Take it out of the oven and let it cool down. Beat dairy-free cream cheese in a bowl until it's smooth. Place the arrowroot powder, vanilla extract, maple syrup, lemon juice, and coconut cream in a bowl. Mix everything together well. Cover the cookie crust with the cheesecake filling after it has cooled. Put melted chocolate on top of the cheesecake filling and use a toothpick to make swirls in it. Add the rest of the chocolate chips on top. Put the cheesecake in the oven for 40 to 45 minutes, or until the edges are set but the middle is still a little wobbly. Let it cool at room temperature for a while, then put it in the fridge for at least four hours or overnight. Cut it up and serve it cold. Have fun!

Giles Burt

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Enjoy the crunch of tostadas combined with the freshness of a salad in this delicious and satisfying meal. The crispy chicken adds a protein-packed punch, while the colorful array of vegetables and toppings provide a burst of flavor.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 4 tostada shells. 2 cups shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup corn kernels. 1/2 cup black beans, rinsed and drained. 1 avocado, diced. 1/4 cup chopped cilantro. 1/4 cup shredded cheddar cheese. 1/4 cup sour cream optional. 1 lime, cut into wedges.

Instructions: Put chili powder, cumin, salt, and pepper in a bowl and mix them together. Spread the spice mix out over the chicken slices. Set the pan on medium heat and add the chicken. Cook for about 5 to 7 minutes on each side, or until golden brown and fully cooked. After taking the chicken out of the pan, let it rest for a few minutes. Then, cut it into thin strips. Put shredded lettuce, diced tomatoes, red onion, corn, black beans, avocado, and sliced chicken on top of each tostada shell. Add cheddar cheese shreds and cilantro on top. If you want, add a dollop of sour cream on top and serve with lime wedges to squeeze over the salad.

Dana R

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You can easily make tender pulled turkey in the slow cooker with a tasty mix of sauces and seasonings. It's great for sandwiches or sliders.

Ingredients: 3 pounds boneless, skinless turkey breast. 1 cup chicken broth. 1/2 cup apple cider vinegar. 1/4 cup honey. 1/4 cup tomato paste. 2 tablespoons Worcestershire sauce. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon onion powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 8 hamburger buns, split and toasted.

Instructions: Place turkey breast in a slow cooker. In a small bowl, mix together chicken broth, apple cider vinegar, honey, tomato paste, Worcestershire sauce, garlic, smoked paprika, onion powder, salt, and black pepper. Pour mixture over turkey breast. Cover and cook on low for 6-8 hours or until turkey is very tender. Remove turkey from slow cooker and shred using two forks. Return shredded turkey to the slow cooker and stir to coat with the sauce. Serve on toasted hamburger buns.

Trent R

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This Slow Cooker Lemon Garlic Chicken is very tasty and doesn't take long to prepare. Lemon zest and garlic aromas are mixed with tender chicken breasts to make a deliciously satisfying meal that's great for busy weeknights.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup chicken broth. 3 tablespoons olive oil. 3 cloves garlic, minced. 1 lemon, juiced and zested. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: In a small bowl, whisk together chicken broth, olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper. Place chicken breasts in the slow cooker and pour the lemon garlic mixture over them, ensuring the chicken is coated evenly. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and tender. Once done, garnish with fresh parsley if desired and serve hot.

Mya

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This delicious ice cream has the sourness of rhubarb, the sweetness of strawberries, and the tangy richness of buttermilk. It's a cool and creamy treat.

Ingredients: 1 cup diced rhubarb. 1 cup chopped strawberries. 1/2 cup sugar. 1 tablespoon lemon juice. 2 cups buttermilk. 1 cup heavy cream. 1 teaspoon vanilla extract.

Instructions: In a saucepan, combine rhubarb, strawberries, sugar, and lemon juice. Cook over medium heat until rhubarb is tender and mixture thickens, about 10 minutes. Remove from heat and let cool completely. In a large bowl, mix together buttermilk, heavy cream, and vanilla extract. Stir in the cooled rhubarb mixture. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions. Transfer churned ice cream to a container and freeze until firm, about 4 hours.

Brett

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These three-ingredient wraps are the perfect appetizer - quick, easy, and incredibly delicious! They make a great party snack or a simple lunch option.

Ingredients: 3 large flour tortillas. 6 slices of smoked turkey or ham. 1 cup shredded cheddar cheese.

Instructions: Place a flour tortilla on a clean surface. Cover the tortilla with two slices of smoked turkey or ham. Put 1/3 cup of cheddar cheese shreds on top of the ham or turkey. To make a wrap, roll the tortilla up tightly and fold the sides in as you go. Do the same thing with the rest of the tortillas. You can lightly grill the wraps on a hot skillet for two to three minutes on each side if you want them to be extra crispy. Cut each wrap in half and serve.

Jery

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These Greek Yogurt Zucchini Brownies Don't Need Flour are a gluten-free treat! They're soft and gooey, and they're full of healthy things like Greek yogurt and zucchini. A chocolate treat that won't make you feel bad.

Ingredients: 1 cup grated zucchini. 1 cup creamy peanut butter. 1/2 cup honey. 1/4 cup unsweetened cocoa powder. 1/4 cup Greek yogurt. 1 egg. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup gluten-free chocolate chips.

Instructions: Warm the oven up to 350F 175C and grease an 8x8-inch baking pan. Grate the zucchini and put it in a large bowl. Add the peanut butter, honey, cocoa powder, Greek yogurt, egg, vanilla extract, baking soda, and salt. Mix everything together well. Add the gluten-free chocolate chips to the batter and mix them in well. Spread the batter out evenly in the baking pan that has been prepared. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Cool the brownies in the pan for 10 minutes, then move them to a wire rack to cool all the way down. Cut the brownies into squares when they're cool, and enjoy!

Briana

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Fresh Garden Salsa is full of bright flavors from ripe tomatoes, onions, jalapenos, and cilantro. The tangy lime juice keeps the flavors in check. It goes well with any Mexican-style meal or can be eaten on its own as a tasty snack.

Ingredients: 4 tomatoes, diced. 1 onion, finely chopped. 2 cloves garlic, minced. 1 jalapeno pepper, seeded and finely chopped. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. Salt and pepper to taste.

Instructions: Diced tomatoes, chopped onion, minced garlic, chopped jalapeno pepper, and chopped cilantro should all be put in a large bowl. Add salt and pepper to taste, and then squeeze lime juice over the whole thing. Mix everything together well by stirring them together. Put it in the fridge for at least 30 minutes to let the flavors mix. Put it on tacos, burritos, salads, or tortilla chips while they are still cold.

Hillary B