1-First Step: Trim and halve 1 lb Brussels sprouts. Toss in 2 tbsp olive oil, salt, and pepper. Spread on baking sheet.

2-Second Step: Cut 8 bacon slices in half. Wrap around sprouts. Drizzle 1/4 cup maple syrup over top.

3-Third Step: Bake 20-25 minutes at 400°F. Flip halfway for even crisp. Vegan? Use coconut bacon.

4-Fourth Step: Remove when bacon crisps and sprouts tender. Serve hot as side. Gluten-free all the way!

5-First Step: Slice 8 oz mozzarella and 1 lb strawberries thin. Layer on platter alternating slices.

6-Second Step: Tuck 1/4 cup basil leaves between layers. Low-cal tip: Use light cheese.

7-Third Step: Drizzle 1/4 cup balsamic glaze. Add pinch sea salt. Let sit 5 minutes for flavors to meld.

8-Final Step: Serve chilled. Perfect no-cook appetizer. Adapt for vegan with plant cheese.

9-First Step: Pat dry 1 lb shrimp. Heat 2 tbsp butter in skillet over medium-high.

10-Second Step: Add 4 minced garlic cloves. Sauté 1 minute till fragrant.

11-Third Step: Toss in shrimp. Cook 2-3 minutes per side till pink. Stir in 1/4 cup honey and 1/4 cup soy.

12-Fourth Step: Simmer 2 minutes for thick sauce. Serve over 2 cups rice. Keto? Skip rice, use cauliflower.

13-Fifth Step: Garnish with green onions if handy. Family hit ready! These steps keep it simple. Taste as you go. Adjust sweet-savory balance. For larger batches, double up. Kids love the shrimp. Working pros, make ahead partially. Travelers, pack caprese for picnics. Each recipe serves 4. Total time flies by. Enjoy the cheers at the table!