Ingredients:

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 1/2 cup dried cranberries
• 1/4 cup crumbled feta cheese
• Fresh parsley, chopped, for garnish (optional)

Directions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss butternut squash cubes with olive oil, honey, ground cinnamon, ground nutmeg, salt, and black pepper until evenly coated.
3. Spread the squash cubes in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through the cooking time.
5. Remove the baking sheet from the oven and sprinkle dried cranberries and crumbled feta cheese over the roasted butternut squash.
6. Return the baking sheet to the oven and roast for an additional 5 minutes, or until the cranberries are softened and the feta is slightly melted.
7. Remove from the oven and let it cool for a few minutes.
8. Garnish with chopped fresh parsley, if desired.
9. Serve warm and enjoy!

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 220 kcal | Servings: 4 servings

Ingredients:

• 1 cup bottled ranch dressing
• 2 tsp jarred roasted garlic
• 1 cup Italian dressing
• 4 boneless skinless chicken breasts

Directions:

1. Combine ranch dressing, roasted garlic, and Italian dressing in a mixing bowl.
2. Pour this marinade over the chicken breasts and let them marinate in the refrigerator for 4 hours to overnight.
3. Preheat your grill. Grill the chicken for approximately 15 minutes, flipping once, or until the chicken is fully cooked and reaches an internal temperature of 165ºF.

Prep Time: 5 minutes (plus marinating time) | Cooking Time: 15 minutes | Total Time: 20 minutes (plus marinating time)
Servings: 4

This Caramelized Bananas Recipe Will Take You to Your Happy Place
One bite and you’ll think you’re cheating on your diet because these caramelized bananas taste so sweet and decadent. But relax! This easy air-fryer roasted bananas recipe has minimal sugar and just 1 tablespoon of butter. Enjoy them as a snack, spread them on toast or biscuits or put them over ice cream.

Cuisine: American
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 2

Ingredients
2 ripe bananas, cut diagonally into large pieces
1 tablespoon butter, melted
1/4 teaspoon ground cinnamon
1/2 teaspoon sugar

Here’s how to make it:
Put the bananas into a bowl.
Drizzle with the melted butter and sprinkle with the cinnamon and sugar.
Preheat the air fryer to 370 degrees F.
Add the bananas in a single layer.
Cook for about 5 minutes, then turn them over and cook about 3 minutes more.

How do you like your eggs? One of the tastiest ways to enjoy them is beaten into this creamy, cheesy quiche. What makes it even better, however, is a crumbly, savoury crust made using Bakers Salticrax®.

Level MEDIUM
Time 60 MIN
Serves 8

INGREDIENTS
200 g Bakers Salticrax® biscuits
200 g white mature cheddar, grated
170 g melted butter
200 g cherry tomatoes, roasted
200 g baby spinach, cooked
200 g feta cheese, crumbled
4 sprigs fresh thyme
250 ml cream
2 eggs beaten
salt and pepper for seasoning

INSTRUCTIONS

1. Preheat the oven to 180°c.
2. Place the Salticrax® biscuits into a food processor and blitz to a fine crumb. Add the melted butter and mix well.
3. Tip the crumb into a quiche tin and using your fingers, press the crumb into the sides and base of the tin.
4. Top with the roasted tomatoes, cooked spinach, feta cheese and thyme. Whisk together the cream and eggs. and season with salt and pepper.
5. Pour the custard over the filling and sprinkle over the remaining cheese.
6. Bake for 30 minutes, until golden and cooked through.
7. Remove from the oven and serve with a side salad.

YIELDS : 8 SERVINGS
PREP TIME : 0 HOURS 10 MINS
TOTAL TIME : 0 HOURS 50 MINS

INGREDIENTS
2 lb. baby potatoes, quartered
1/4 c. extra-virgin olive oil
2 garlic cloves, minced
1 tbsp. freshly chopped rosemary
1 tbsp. freshly chopped parsley
1 tbsp. fresh thyme leaves
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes

DIRECTIONS

Preheat oven to 425°. In a large bowl, toss potatoes, oil, garlic, and herbs. Season with salt,
pepper, and a pinch of red pepper flakes. Pour into a 9″-x-13″ baking dish.
Bake until potatoes are golden and fork tender, 35 to 40 minutes.

YIELDS : 6
PREP TIME : 0 HOURS 10 MINS
TOTAL TIME : 1 HOUR 10 MINS
INGREDIENTS
2 lb. baby potatoes, halved or quartered if large
2 tbsp. extra-virgin olive oil
4 cloves garlic, minced
2 tbsp. freshly chopped rosemary
kosher salt
Freshly ground black pepper
Fresh rosemary sprigs, for serving

DIRECTIONS
Preheat oven to 4000. Add potatoes to baking sheet. Toss with olive oil, garlic, and rosemary
and season generously with salt and pepper.
Roast until crispy, stirring occasionally, 1 hour to 1 hour 15 minutes.
Add more rosemary sprigs for serving.

Ingredients
2 pounds mushrooms
1 tablespoon oil
3 tablespoons balsamic vinegar
2 tablespoons soy sauce (or tamari)
3 cloves garlic, chopped
1/2 teaspoon thyme, chopped
salt and pepper to taste

Directions
Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.

Ingredients
1 (3 lb) butternut squash, peeled, seeded and cut into 1-inch cubes*
3 Tbsp olive oil
1 Tbsp minced fresh rosemary
1 Tbsp minced fresh thyme
1 Tbsp minced fresh sage
Salt and freshly ground black pepper
1 Tbsp minced fresh garlic
2 1/2 Tbsp minced fresh parsley

Instructions
Preheat oven to 400 degrees.
Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
Place butternut squash on baking sheet, drizzle with olive oil, sprinkle with rosemary, thyme, sage and season with salt and pepper to taste.
Toss to coat then spread into an even layer.
Roast in preheated oven 20 minutes.
Remove from oven add garlic and toss squash with a thin metal spatula.
Return to oven and roast until soft, about 10 – 20 minutes longer.
For more browning move oven rack near broiler and broil squash 1 – 3 minutes (keep a close eye on it as it will brown quickly!).
Sprinkle in parsley, serve warm.