Ingredients:

• 4 boneless, skinless chicken breasts


• 4 sandwich buns


• 4 slices cheddar cheese


• 1/4 cup mayonnaise


• 2 tablespoons Dijon mustard


• 1 tablespoon honey


• 1 teaspoon garlic powder


• 1 teaspoon paprika


• Salt and pepper to taste


• Lettuce leaves


• Sliced tomatoes


• Sliced red onions


• Pickles

Instructions:

Warm the grill up to a medium-high level

Salt, pepper, and garlic powder can be used to season chicken breasts

Cook chicken breasts on the grill for 6 to 8 minutes on each side, or until they are done

Be sure to mix the honey, Dijon mustard, and mayonnaise in a small bowl

Grill the sandwich buns until they get a little brown

Add the mayonnaise to the bottom half of each bun and spread it out

On the bottom bun, put chicken breasts that have been grilled

Put a slice of cheddar cheese on top of every chicken breast

Put pickles, sliced tomatoes, sliced red onions, and lettuce leaves on top of each other

Place the top bun on top and serve right away

Ingredients:

• 2 cups white chocolate chips


• 1 can 14 ounces sweetened condensed milk


• 1/2 cup canned pumpkin puree


• 1 teaspoon pumpkin pie spice


• 1/2 teaspoon vanilla extract


• 1/4 teaspoon salt


• 1/4 cup crushed graham crackers


• 1/4 cup chopped pecans optional

Instructions:

Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later

In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk

Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth

Stir in the canned pumpkin puree, pumpkin pie spice, vanilla extract, and salt until well combined

Pour the mixture into the prepared baking pan and spread it evenly

Sprinkle the crushed graham crackers and chopped pecans if using evenly over the top, gently pressing them into the fudge mixture

Chill the fudge in the refrigerator for at least 2 hours, or until it is set

Once set, use the parchment paper overhang to lift the fudge out of the pan

Place it on a cutting board and cut it into squares

Serve and enjoy your delicious Pumpkin Pie Fudge!

Ingredients:

• 4 boneless, skinless chicken breasts


• 1 cup coconut milk


• 1/4 cup lime juice


• 2 cloves garlic, minced


• 2 tablespoons soy sauce


• 2 tablespoons honey


• 1 teaspoon ground ginger


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 2 tablespoons chopped cilantro, for garnish optional


• Lime wedges, for serving

Instructions:

To make the marinade, put coconut milk, lime juice, minced garlic, soy sauce, honey, ground ginger, salt, and black pepper in a bowl

Put the chicken breasts in a shallow dish or a plastic bag that can be closed again

Pour the marinade over the chicken breasts and make sure they are well covered

Put it in the fridge for at least two hours, or overnight for the best results, with a lid or other seal

Warm the grill up to a medium-high level

Take the chicken out of the marinade and throw away the extra marinade

Close the grill lid and cook the chicken for 6 to 8 minutes on each side, or until it's fully cooked and the juices run clear

After taking the chicken off the grill, let it rest for a few minutes

If you want, you can add chopped cilantro as a garnish

Serve with lime wedges

Ingredients:

• 1 cup speltberries


• 2 cups water


• 1 cup cherry tomatoes, halved


• 1 cup cucumber, diced


• 1/2 cup red onion, finely chopped


• 1/4 cup fresh parsley, chopped


• 1/4 cup fresh mint leaves, chopped


• 1/4 cup extra virgin olive oil


• 2 tablespoons balsamic vinegar


• Salt and pepper to taste

Instructions:

Put speltberries in a saucepan and add water

Bring the water to a boil

Turn down the heat, cover, and let it simmer for 20 to 25 minutes, or until the speltberries are soft

Take out any extra water and let it cool down

Put cooked speltberries, cherry tomatoes, cucumber, red onion, parsley, and mint leaves in a large bowl

In a small bowl, mix the balsamic vinegar and olive oil together with a whisk

Add pepper and salt to taste

Pour the dressing over the salad and gently toss to cover everything

Serve right away or put in the fridge until you're ready to serve