½ lb. frozen broccoli florets 4oz. bacon 8oz. medium cheddar ½ lb. pasta 1 cup evaporated milk ½ tsp smoked paprika ½ tsp hot sauce ½ tsp Dijon mustard ¼ tsp salt Prepare the ingredients before beginning because the process goes quickly once it's begun. Thaw the broccoli florets and chop them into small bite-sized pieces. Slice the bacon into small pieces. Shred the cheddar cheese. Cook the pasta according to the package directions (boil 7-10 minutes, or until al dente). Drain the pasta in a colander and set it aside. Return the pot to the stove, add the bacon, and cook over medium to medium-low heat until the bacon is brown and crispy (about 5 minutes). Use a slotted spoon to remove the bacon from the pot, leaving the grease behind. Add the evaporated milk, smoked paprika, Dijon, hot sauce, and sauce to the pot with the bacon grease. Stir to combine and allow it to heat through (it should heat quickly as the pot will be very hot from cooking the bacon). Once the evaporated milk is hot, turn the heat to low and begin whisking in the shredded cheddar, one handful at a time, waiting until the cheese is fully melted before adding the next handful. Once all of the cheese has been melted into the sauce, taste the cheese sauce and adjust the salt or hot sauce if desired. If the sauce becomes too thick, simply stir in one to two tablespoons of the remaining evaporated milk in the can. Return the cooked pasta, crispy bacon (crumble into smaller pieces if desired), and chopped broccoli to the pot with the cheese sauce. Stir to combine. Serve immediately.

This fast, easy and delicious Asparagus Stuffed Chicken Breast recipe is a perfect meal for your weeknight dinner and it requires only 4-ingredient. 4 large chicken breasts 1 tbsp lemon zest salt and pepper 12 asparagus stalks, trimmed 3 slices mozzarella cheese 1 tsp garlic powder 1 tsp paprika 1 tbsp olive oil Preheat oven to 425 degrees F. Cut the chicken breast in half, length-wise. Please do not cut all the way though. You need to create a pocket into each chicken breast. Season the inside of the chicken breast with lemon zest, salt and pepper. Place chicken on work surface and lay the mozzarella cheese and 3 asparagus inside of each chicken breast and fold over, enclosing the filling. In a small bowl mix together salt, pepper garlic powder and paprika. Then season the outside of the chicken breast with this spice mixture. Heat a large and oven safe skillet over medium-high heat. Add the olive oil. Sear the chicken for 3 to 5 minutes each side and until the chicken is golden brown on top. Place the chicken in the oven. Bake for 20 minutes. Make sure the chicken reaches the internal temperature of 165 degrees.

Serves: 2 Ingredients * 200g beef strips * 1/2 cup chickpeas, rinsed and drained * 1/2 cucumber, chopped * 1 tomato, chopped * 2 cups rocket * 6 black olives * 1 tsp. coconut oil * 1 tsp. cumin * 1 tsp. turmeric * 2 tbsp. balsamic vinegar Yoghurt Sauce * 1/2 cup yoghurt * 1 tbsp. dried mint * 1 garlic clove, crushed Method 1. Heat coconut oil in a non-stick fry pan over medium temperature and cook the beef strips with cumin and turmeric for 7 to 10 minuets or until liking 2. Meanwhile in two seperate containers place half of all the salad ingredients, chickpeas and olives in each container without combining them 3. Add the beef to each container. Pour the balsamic vinegar over each salad 4. In a seperate bowl mix together the yoghurt, mint and garlic