Fat-Free Lemon Blueberry Zucchini Cake

Orzo and Broccoli Salad (No Mayo)

1 . Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.

2 . Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.

3 . Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.

Banana and Peanut Butter 4-Ingredient 'Ice Cream'

1 . Arrange banana chunks on a plate; freeze until solid, about 2 hours.

2 . Blend frozen bananas, confectioners' sugar, milk, and vanilla extract together in a blender until smooth and creamy; add peanut butter and blend until smooth.

German Lebkuchen

1 . Beat brown sugar, honey, and egg in a large bowl with an electric mixer until smooth; stir in molasses. Combine flour, nutmeg, cinnamon, cloves, allspice, and baking soda in a separate bowl; stir into the molasses mixture to form a sticky dough. Stir in almonds and candied fruit peel. Cover dough and chill overnight.

2 . Preheat the oven to 400 degrees F (200 degrees C). Grease or line cookie sheets.

3 . Roll out dough on a lightly floured surface to a thickness of 1/4 inch. Cut into 2x3-inch rectangles. Place cookies 1 1/2 inches apart on prepared cookie sheets.

4 . Bake in the preheated oven until lightly browned, about 10 to 12 minutes.

5 . While the cookies are baking, make the glaze: Stir egg white, lemon juice, and lemon zest together in a small bowl. Mix in confectioners' sugar until smooth. Brush glaze over cookies while they are still warm.

6 . Transfer cookies to a wire rack to cool and set completely before storing in a single layer in airtight containers.

Chocolate Oatmeal

1 . Mix milk with water, pour into a saucepan and add oatmeal, leave for 10 minutes.

2 . Add cocoa and banana to oatmeal, mix well. Cook over medium heat for 5 minutes stirring occasionally.

3 . Serve hot.

4 . Bon Appetit!!!

5 . Oatmeal chocolate porridge in milk with a banana is very tasty and moderately sweet without added sugar. This is a great solution to feed your children with such a healthy breakfast. The porridge turns out to be quite satisfying, if desired, you can add honey, as well as fruits or berries. Make the oatmeal varied and then you and the children will eat it with great pleasure, because such a porridge is very useful.

6 . Mash a banana with a fork so that there are no pieces.

Mini Lemon Tarts

1 . Mix flour, butter, and salt together in the bowl of an electric stand mixer, or with a pastry blender, until dough becomes crumbly. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.

2 . Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.

3 . Roll out dough on a cutting board and cut into 3-inch circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.

4 . Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Remove from heat and transfer to a bowl and cool, 15 to 20 minutes. Pour filling into the dough cups.

5 . Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool for 20 to 30 minutes before serving.

Tropical Sunset Cocktail

1 . Pour orange juice, pineapple juice, vodka, lemon-lime beverage, and cherry juice into a large pitcher, in that order. Mix gently.

2 . Serve over ice, dropping a maraschino cherry or two into each glass.

Rusty Chicken Thighs

1 . Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.

2 . Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt.

3 . Preheat charcoal grill to high heat.

4 . Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes.

5 . Transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges.

Easy Lentils Side Dish

1 . Combine water and lentils in a saucepan over medium heat; bring to a boil and cook for about 20 minutes.

2 . Stir potato, red bell pepper, onion, garlic, salt, and pepper into lentils; continue cooking until potato and lentils are tender and cooked through, about 15 minutes more. Garnish with cilantro and green onion to serve.

Furikake Snack Mix

1 . Preheat oven to 225 degrees F (110 degrees C).

2 . Melt the butter and sugar together in a small sauce pan over low heat. Remove from heat, then stir in the corn oil and corn syrup. Place the cereal on a large baking sheet. Pour the butter mixture over the cereal, then sprinkle the furikake while tossing the cereal to coat.

3 . Bake in the preheated oven until the cereal is dry, stirring every 15 minutes to keep cereal from browning too quickly. Allow to cool, then store in an airtight container.

Baked Pork Spring Rolls

1 . Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

2 . Cook pork in a medium saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain.

3 . Transfer pork to a medium bowl. Mix in cabbage, carrot, green onions, ginger, oyster sauce, garlic, chile sauce, and sesame oil until well combined.

4 . Mix cornstarch and water together in a small bowl.

5 . Place about 1 tablespoon pork mixture into the center of a wrapper. Roll wrapper around pork, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal. Repeat to make remaining spring rolls.

6 . Place spring rolls, seam-side down, onto the prepared baking sheet. Brush with vegetable oil.

7 . Bake in the preheated oven until hot and golden brown, about 20 minutes, turning halfway through if desired for crispier rolls.

Pretzel Crisps® Strawberry Fluff Bites

1 . Arrange 24 Pretzel Crisps® on a parchment-lined baking sheet.

2 . Combine cream cheese spread and strawberry marshmallow fluff in a small bowl; mix well. Top each Pretzel Crisp® with a small spoonful of strawberry fluff mixture and spread slightly. Add a strawberry slice to the top of each.

3 . Place the chocolate in a small, microwave safe bowl. Microwave on high, in 20 second increments, stirring in between, until the chocolate is melted. Place the melted chocolate into a pastry bag or small zip-top bag. Take a tiny snip off of the tip of the pastry bag (or the corner of the zip-top bag) with a scissors. Drizzle the chocolate over the Pretzel Crisps®.

4 . Refrigerate until ready to serve.

Simple Chocolate-Covered Almonds

1 . Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.

2 . Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.

3 . Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.

4 . Once dry, store almonds in a resealable container.