Prep time: 5 minutes + 3 hour freeze time
Yield: 2 servings
Serving size: 1 cup

Ingredients

• 2 bananas, sliced and frozen
• ½ cup strawberries, frozen
• 2 tablespoons heavy cream
• ½ teaspoon vanilla

Instructions

1. Place all of the ingredients in a food processor and blend until smooth. The consistency should be like soft serve ice cream.
2. Transfer to a freezer-safe container large enough to hold 2 cups, and freeze for at least 3 hours.
3. Scoop with an ice cream scoop and serve cold.

Recipe from: https://popculture.com/2018/02/09/recipe-4-ingredient-strawberry-banana-ice-cream/

Yields: 6 servings

Ingredients

• 4 medium tomatoes, cut into wedges
• 2 cups cubed seedless watermelon
• 1 cup fresh raspberries
• 1/4 cup minced fresh basil
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 9 cups torn mixed salad greens
• 4 grilled chicken breasts), sliced

Step 1:
In a large bowl, combine the tomatoes, watermelon and raspberries. In a small bowl, whisk the basil, oil, vinegar, salt and pepper. Drizzle over tomato mixture; toss to coat. Divide salad greens among 6 serving plates; top with tomato mixture and chicken.

Recipe from: https://www.tasteofhome.com/recipes/tomato-melon-chicken-salad/

Yields: 4 servings

Price: $1.62 per serving

Ingredients

• 2 tablespoons minced garlic, divided
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon dried rubbed sage
• 1 (3 1/2-pound) roasting chicken
• Cooking spray
• 12 ounces red potatoes, cut into wedges
• 1 1/2 cups cubed, peeled butternut squash
• 2 tablespoons butter, melted

Step 1

Preheat oven to 400°.

Step 2

Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.

Step 3

Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.

Recipe from: https://www.myrecipes.com/recipe/roast-chicken-with-potatoes-butternut-squash