Ingredients:

• 1 cup tahini
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• 1 cup granulated sugar
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• 1/2 cup unsalted butter, softened
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• 1 large egg
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• 1 teaspoon vanilla extract
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• 2 cups all-purpose flour
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• 1/2 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 cup semisweet chocolate chips
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Instructions:

Start by heating the oven to 350F 175C

Mix the tahini, sugar, and softened butter together in a large bowl until everything is well mixed

To make it smooth, add the egg and vanilla extract and mix them in

Mix the all-purpose flour, baking soda, and salt together in a different bowl

Add the dry ingredients to the wet ones one at a time and mix them together until a dough forms

The semisweet chocolate chips should be carefully mixed in

Drop level tablespoons of dough onto a baking sheet lined with parchment paper using a spoon or cookie scoop

Press down on each ball of dough a little with the back of a spoon or your fingers

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown

Take the cookies out of the oven and leave them on the baking sheet for five minutes to cool down

Move the cookies to a wire rack to cool all the way down

Enjoy these tasty chocolate chip cookies with tahini!

Ingredients:

• 4 cups leftover cooked turkey, shredded
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• 3 cups leftover mashed potatoes
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• 2 cups leftover stuffing
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• 1 cup leftover cranberry sauce
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• 1 cup shredded cheddar cheese
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• 1/4 cup chopped parsley
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• Salt and pepper to taste
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Instructions:

In a slow cooker, layer the leftover mashed potatoes at the bottom

Spread the shredded turkey evenly over the mashed potatoes layer

Evenly distribute the leftover stuffing on top of the turkey layer

Spoon dollops of cranberry sauce over the stuffing layer

Sprinkle shredded cheddar cheese over the cranberry sauce layer

Repeat layers until all ingredients are used, ending with a layer of cheese

Cover the slow cooker and cook on low for 4-6 hours or until heated through and cheese is melted

Once cooked, garnish with chopped parsley, and season with salt and pepper to taste

Serve hot and enjoy!

Ingredients:

• 1 cup Stonyfield Greek Plain Yogurt
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• 2 tablespoons fresh dill, finely chopped
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• 1 clove garlic, minced
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• 1 tablespoon lemon juice
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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• 1/4 teaspoon onion powder
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• 1/4 teaspoon dried oregano
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• 1/4 teaspoon dried basil
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• 1/4 teaspoon dried thyme
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Instructions:

Put fresh dill, minced garlic, lemon juice, salt, black pepper, onion powder, dried oregano, dried basil, and dried thyme in a bowl and mix them all together

Mix it all together until it's smooth and creamy

Put the bowl lid on top of the dip and put it in the fridge for at least 30 minutes so the flavors can mix

Before you serve the dip, give it one last stir and add more salt, pepper, or lemon juice to taste if you think it needs it

You can eat your fresh vegetable and dill Greek yogurt dip with pita bread or as a topping for grilled meats

Have fun!

Ingredients:

• 1 tbsp olive oil
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• 1 onion, diced
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• 2 cloves garlic, minced
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• 1 red bell pepper, diced
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• 1 can 15 oz black beans, drained and rinsed
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• 1 can 15 oz kidney beans, drained and rinsed
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• 1 can 14
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• 5 oz diced tomatoes
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• 1 cup vegetable broth
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• 1 chipotle pepper in adobo sauce, minced
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• 1 tsp ground cumin
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• 1 tsp smoked paprika
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• Salt and pepper to taste
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• 4 cups fresh spinach leaves
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• Juice of 1 lime
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• Fresh cilantro, for garnish
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• Cooked rice or quinoa, for serving
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Instructions:

In a large pot, heat olive oil over medium heat

Add diced onion and saut until translucent, about 5 minutes

Add minced garlic and diced red bell pepper, and cook for another 2 minutes

Stir in black beans, kidney beans, diced tomatoes, vegetable broth, minced chipotle pepper, ground cumin, smoked paprika, salt, and pepper

Bring the stew to a simmer, then reduce heat to low and let it cook for 15-20 minutes, allowing flavors to meld

Add fresh spinach leaves and lime juice to the stew, stirring until spinach wilts

Adjust seasoning if necessary

Serve hot over cooked rice or quinoa, garnished with fresh cilantro

Enjoy!

Ingredients:

• 4 boneless, skinless chicken breasts
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• 1/2 cup honey
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• 1/4 cup Dijon mustard
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• 1/4 cup whole grain mustard
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• 2 cloves garlic, minced
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• 1 teaspoon dried thyme
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• Salt and pepper to taste
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• 8 small tortillas
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• 1 pound Brussels sprouts, thinly sliced
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• 1/4 cup mayonnaise
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• 2 tablespoons apple cider vinegar
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• 1 tablespoon honey
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• 1/4 cup chopped fresh parsley
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• 1/4 cup chopped red onion
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• 1/4 cup chopped toasted almonds
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Instructions:

In a slow cooker, place the chicken breasts

In a mixing bowl, whisk together honey, Dijon mustard, whole grain mustard, minced garlic, dried thyme, salt, and pepper

Pour the mixture over the chicken in the slow cooker

Cover and cook on low for 4-6 hours or until the chicken is tender and cooked through

Once the chicken is done, shred it using two forks and mix it with the sauce in the slow cooker

In a separate bowl, combine thinly sliced Brussels sprouts, mayonnaise, apple cider vinegar, honey, chopped parsley, chopped red onion, and toasted almonds to make the slaw

Toss everything together until well coated

Warm the tortillas in a dry skillet or microwave according to package instructions

To assemble the tacos, place a generous portion of the honey mustard chicken on each tortilla and top it with the Brussels sprouts slaw

Serve immediately and enjoy your Slow Cooker Honey Mustard Chicken Tacos with Brussels Sprouts Slaw!

Ingredients:

• 1 cup creamy peanut butter
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• 1 cup granulated sugar
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• 1 large egg
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• 1 teaspoon vanilla extract
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• 1/2 cup all-purpose flour
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• 1/2 teaspoon baking powder
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• 1/4 teaspoon salt
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• 1/2 cup chocolate chips
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• 1/2 cup mini marshmallows
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• 8 graham cracker squares, broken into pieces
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Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Put the peanut butter and sugar in a bowl and mix them together until the mixture is smooth

Mix in the egg and vanilla extract until everything is well mixed

Mix the flour, baking powder, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them in until they are just combined

The chocolate chips should be carefully mixed in

Place dough balls about the size of a tablespoon on the baking sheet that has been prepared, leaving space between each one

Press a few mini marshmallows gently onto the top of each piece of cookie dough

After the oven is hot, bake for 8 to 10 minutes, or until the edges are just beginning to turn golden

When you take the cookies out of the oven, press graham cracker pieces right on top of them while they're still soft

Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way