The Yas Project

Chicken Parm Sliders

Save this recipe for your next game day, family dinner, or weekend get-together! I used hack for making one large chicken “cutlet,” which made assembly super quick! They are crispy, cheesy, crowd-pleasing sliders that the whole family loved.

Next time, I’d definitely add some pickles or a fresh Caesar salad topping to take them to the next level!

Ingredients
▫️1 lb ground chicken
▫️1/2 tsp paprika
▫️1/2 tsp garlic powder
▫️1/2 tsp salt
▫️1/4 tsp black pepper
▫️Flour, for coating
▫️1–2 eggs, beaten (for egg wash)
▫️Breadcrumbs
▫️Avocado oil spray
▫️Marinara sauce
▫️Parmesan cheese
▫️Mozzarella cheese
▫️1 package King’s Hawaiian slider buns
▫️olive oil

Instructions
1. Preheat oven to 450°F. Lightly grease a large baking sheet with olive oil.
2. In a large bowl, combine the ground chicken, paprika, garlic powder, salt, and pepper.
3. Place a large sheet of parchment paper on your work surface and generously dust it with flour. Add the chicken mixture, sprinkle the top with a little flour, and place another sheet of parchment paper overtop. Use a rolling pin to flatten the chicken into one large, even cutlet.
4. Remove the top parchment paper. Brush the chicken with egg wash, sprinkle with breadcrumbs, and lightly spray with avocado oil.
5. Place the parchment paper back on top and carefully flip the cutlet. Repeat the egg wash, breadcrumb, and avocado oil steps on the second side.
6. Transfer the cutlet to the prepared baking sheet, removing the parchment paper.
7. Bake for 15 minutes, or until the chicken is cooked through.
8. Slice the Hawaiian rolls in half and place the bottom half in an oven-safe baking dish. Add the chicken cutlet, then layer with marinara sauce, Parmesan cheese, and mozzarella cheese. Top with the remaining buns.
9. Broil for 3–4 minutes, or until the cheese is melted and the buns are golden brown. Watch closely to prevent burning.
10. Cut into sliders and enjoy!

Easy 4-Ingredient Yogurt Clusters

I finally made these viral yogurt clusters and let me tell you, they are SO GOOD!

The perfect little treat when you’re craving something sweet, with a bonus boost of protein from the yogurt and fibre from the raspberries.

They’re incredibly easy to make, super delicious, and totally customizable. Add a drizzle of honey, maple syrup, or your favourite sweetener to the yogurt mixture if you like things a little sweeter. Or do what I did and let the chocolate coating do all the work.

You can also switch things up with different fresh or frozen fruits. Strawberries, blueberries, mango, kiwi… honestly, you can’t go wrong.

Make them bite-sized, make them big, make them flat, just make them! Enjoy! 😄

Ingredients
▫️ About 1 cup plain or vanilla Greek yogurt
▫️ About 1 cup frozen raspberries (or fresh fruit of choice)
▫️ About 1 cup semi-sweet chocolate chips
▫️ 1 tsp coconut oil

Directions
1. In a bowl, mix together the yogurt and frozen raspberries.
2. Line a small baking tray or plate with parchment paper. Spoon the mixture into clusters and place in the freezer for about 1 hour, or until firm.
3. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each round, until smooth and melted.
4. Dip the frozen yogurt clusters into the melted chocolate until coated. The chocolate will harden quickly from the cold clusters. If needed, place them back in the freezer for 5–10 minutes to fully set.
5. Serve and enjoy!

Cheesy Roasted Cauliflower Head

She’s a crowd-pleaser. A true centrepiece. Low-carb and absolutely delicious. If you’re looking for an easy side dish that also impresses, this cheesy roasted cauliflower head is a must-try.

Ingredients

Cauliflower:
▫️1 small to medium cauliflower head

Cheesy Rub:
▫️½ cup mayo
▫️½ cup shredded cheddar
▫️¼ cup grated Parmesan
▫️1 tbsp hot sauce
▫️½ tsp garlic powder
▫️½ tsp onion powder
▫️½ tsp dried parsley
▫️½ tsp chili flakes

Directions:
1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Wash the cauliflower and remove the stem.
3. Bring a pot of water to a boil, then place the cauliflower in, cover, and boil for 5 minutes.
4. In a small bowl, mix together all the rub ingredients until well combined.
5. Drain and pat the cauliflower dry, then place it on the baking sheet. Brush the cheesy rub all over.
6. Bake for 25 minutes, or until golden and tender.
7. Serve on a bed of massaged kale and enjoy!

Burrata with Lemony Peas ��Here’s a bright and delicious spring appetizer for your Easter weekend celebrations. Soft and creamy burrata paired with tender peas, tossed in lemon, olive oil, and a touch of maple syrup. It feels fancy, yet it’s so simple and SO good. Serve it with toasted sourdough, crostini or Persian barbari bread!

Ingredients:

▫️1 ball of fresh burrata
▫️1/2 cup fresh or frozen peas, blanched
▫️1 cup sugar snap peas, thinly sliced
▫️zest of 1 lemon
▫️juice of 1/2 lemon
▫️1 tbsp extra virgin olive oil
▫️1 tbsp maple syrup
▫️seal salt and cracked black pepper, to taste
▫️optional: toasted sourdough, crostini or Persian barbari bread

Details:

1. Blanch the peas: If using fresh or frozen peas, blanch in boiling water for 1–2 minutes, then transfer to ice water to stop cooking. Drain and pat dry.
2. In a small bowl, toss the peas and snap peas with lemon juice, olive oil, maple syrup, salt, and pepper.
3. Place the burrata in the center of a serving plate.
4. Spoon the dressed peas around and on top of the burrata. Sprinkle with lemon zest.
5. Serve immediately with crusty bread or enjoy it as-is.