Ingredients:

• 4 chicken breasts, boneless and skinless
• 
  
• 1 cup plain Greek yogurt
• 
  
• 1/4 cup honey
• 
  
• 2 tablespoons Dijon mustard
• 
  
• 2 cloves garlic, minced
• 
  
• 1 teaspoon paprika
• 
  
• 1/2 teaspoon salt
• 
  
• 1/4 teaspoon black pepper
• 
  
• 1 lemon, juiced
• 
  
• 2 tablespoons olive oil
• 
  

Instructions:

In a bowl, mix together Greek yogurt, honey, Dijon mustard, minced garlic, paprika, salt, pepper, and lemon juice

Add chicken breasts to the marinade, ensuring they're well coated

Cover and refrigerate for at least 1 hour, or preferably overnight

Preheat grill to medium-high heat

Remove chicken from marinade and discard excess marinade

Brush chicken breasts with olive oil

Grill chicken for about 6-8 minutes per side, or until cooked through and juices run clear, flipping once halfway through cooking

Serve hot, garnished with fresh herbs if desired

Ingredients:

• 300g macaroni pasta
• 
  
• 100g pancetta, diced
• 
  
• 2 tablespoons butter
• 
  
• 2 tablespoons all-purpose flour
• 
  
• 2 cups milk
• 
  
• 1 cup shredded cheddar cheese
• 
  
• 1 cup shredded mozzarella cheese
• 
  
• 1/2 cup grated Parmesan cheese
• 
  
• 2 tablespoons balsamic glaze
• 
  
• Salt and pepper to taste
• 
  

Instructions:

Follow the directions on the box to cook the macaroni until it is al dente

Remove the water and set it aside

Diced pancetta should be cooked in a large skillet until it gets crispy

Take the pancetta out of the pan and set it aside

Leave the fat in the pan

Over medium heat, melt the butter in the same pan

Add the flour and mix it in until it's smooth

Then cook for one to two minutes to make a roux

Slowly whisk in the milk while stirring all the time for about 5 minutes, or until the sauce gets thicker

Add the Parmesan, mozzarella, and cheddar cheeses and mix them in until they melt and are smooth

Mix the cooked macaroni and crispy pancetta into the cheese sauce by stirring it in well

Pour the balsamic glaze over the mac and cheese and mix it in

Add pepper and salt to taste

If you want, you can top the hot dish with extra Parmesan cheese

Ingredients:

• 1-2 bars of dark chocolate 70% cocoa or higher
• 
  
• 1-2 bars of milk chocolate
• 
  
• 1-2 bars of white chocolate
• 
  
• Assorted chocolate truffles
• 
  
• Chocolate-covered strawberries
• 
  
• Chocolate-covered nuts e
• 
  
• g
• 
  
• , almonds, hazelnuts
• 
  
• Assorted dried fruits e
• 
  
• g
• 
  
• , apricots, figs
• 
  
• Assorted fresh fruits e
• 
  
• g
• 
  
• , strawberries, bananas
• 
  
• Chocolate chip cookies
• 
  
• Chocolate biscotti
• 
  
• Assorted cheeses e
• 
  
• g
• 
  
• , brie, gouda
• 
  
• Sliced baguette or crackers
• 
  
• Honey or chocolate sauce for drizzling
• 
  
• Fresh mint leaves for garnish
• 
  

Instructions:

Set up a big platter made of wood or ceramic for your charcuterie board first

The dark, milk, and white chocolate bars should be broken up into small pieces and spread out on the board

Spread out the different kinds of chocolate truffles and chocolate-covered strawberries on the board in small groups

Put chocolate-covered nuts, dried fruits, and chocolate chip cookies in small bowls or ramekins and set them on the board

Spread out slices of different kinds of cheese between the chocolates and other things

On one side of the board, pile up sliced baguette or crackers

Add some color to the board by putting fresh mint leaves on it

You can add more sweetness and flavor by drizzling honey or chocolate sauce over some of the foods

Enjoy giving your guests the Chocolate Tasting Charcuterie Board

Invite your guests to try different combinations of chocolate and other foods to find new flavor combinations

Ingredients:

• 1 cup frozen pineapple chunks
• 
  
• 1/2 cup Greek yogurt
• 
  
• 1/2 cup orange juice
• 
  
• 1/2 cup coconut milk
• 
  
• 1 tablespoon honey
• 
  
• 1/2 teaspoon grated ginger
• 
  
• 1/4 teaspoon turmeric
• 
  
• Ice cubes optional
• 
  

Instructions:

Place the frozen pineapple chunks, Greek yogurt, orange juice, coconut milk, honey, grated ginger, and turmeric in a blender

Blend until smooth and creamy

If the consistency is too thick, you can add a few ice cubes and blend again until desired thickness is achieved

Taste and adjust sweetness with more honey if needed

Pour into a glass, garnish with a pineapple slice or mint leaves if desired, and serve immediately

Enjoy your Cold Busting Pineapple Smoothie to boost your immune system!

Ingredients:

• 1 lb Italian sausage links
• 
  
• 2 bell peppers, sliced
• 
  
• 1 onion, sliced
• 
  
• 2 cloves garlic, minced
• 
  
• 1 14
• 
  
• 5 oz can diced tomatoes
• 
  
• 1 teaspoon dried oregano
• 
  
• 1 teaspoon dried basil
• 
  
• Salt and pepper to taste
• 
  

Instructions:

In a skillet, brown the Italian sausage links over medium heat until cooked through

Transfer the cooked sausage to the slow cooker

Add sliced bell peppers, sliced onion, minced garlic, diced tomatoes, dried oregano, dried basil, salt, and pepper to the slow cooker

Stir everything together to combine

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and flavors are well combined

Serve hot, either alone or over cooked rice or pasta