Avocado Chicken Salad

 Ingredients:

4 cups cooked chopped chicken

2 large avocados, chopped

 

1 cup corn, from 1 cooked cob

6 oz lean bacon, cooked and chopped

1/4 cup chives or green onion, chopped

2 TBSP dill chopped

2 hard-boiled eggs chopped

Dressing:

3 TBSP lemon juice, fresh squeezed

3 TBSP extra virgin olive oil

1 tsp sea salt

1/8 tsp black pepper

Directions:

Add the chicken, avocados, corn, bacon, chives, dill, and hard-boiled eggs to a large bowl. Make the dressing in a separate bowl and pour it over the chicken mixture. Stir everything to combine.

Receipe from https://natashaskitchen.com/avocado-chicken-salad-recipe/

Meatloaf

 Ingredients:

2lbs ground beef 85% or 80% lean

1 med onion finely copped

1 tsp olive oil

2 large eggs

3 garlic cloves, minced

2 TBSP ketchup

3 TBSP fresh parsley, finely chopped

3/4 cup Panko breadcrumbs

1/3 cup milk

1 tsp salt

1 tsp Italian seasoning

1/2 tsp ground black pepper

Sauce Ingredients:

3/4 cup ketchup

1 1/2 tsp white vinegar

2 tsp Worcestershire sauce

2 TBSP brown sugar

1/2 tsp garlic powder

1/2 tsp onion powder

Directions:

1. Line a rimmed baking sheet with parchment paper and preheat the oven to 350 degrees.

2. Set a medium skillet over medium heat. Add 1 tsp oil and chopped onion and saute, stirring occasionally, until softened and golden.

3. In a large bowl, add all of the meatloaf ingredients and mix just until well combined. 

4. Add meat to the pan and shape it into a meatloaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350 degrees for 40 minutes.

5. In a small bowl, add the sauce ingredients and stir to combine.

6. Spread the sauce over the Meatloaf, then return to the oven and bake and additional 20 mintues or until the internal temperature is 160 degrees. 

Recipe from https://natashaskitchen.com/meatloaf-recipe/

Super Moist Cornbread

Ingredients:

2 cups flour

1 cup cornmeal

1 cup sugar

1 1/2 TBSP baking powder

1 tsp salt

1/2 cup butter, melted

1/2 cup oil

1 1/4 cup milk

3 large eggs

honey and extra butter for serving

Directions:

1. Preheat oven to 350 degrees and grease a 9x13 pan.

2. In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt

3. In a medium bowl mix together butter, oil, milk, and eggs.

4. Add wet ingredients to dry ingredients and mix until combined.

5. Transfer batter to your prepared pan. Bake for 35-40 minutes until golden and a toothpick inserted in the middle comes out clean.

6. Allow to cool for 15-20 mimuntes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week. 

Recipe from https://www.lecremedelacrumb.com/best-super-moist-cornbread/

Turkey Quinoa Chili

 Turkey Quinoa Chili

Ingredients:

2 TBSP Vegetable Oil

1 Red bell pepper

1 onion

1 lb ground turkey 85/15

1 1/2 tsp salt

2 garlic cloves

2 tsp chili powder

1 tsp cumin

3 cups low-sodium chicen broth

1 TBSP of minced canned chipotle chile in adobo sauce

1 15 oz can black beans, drained and rinsed

1 15 oz can pinto or kidney beans, drained and rinsed

1 14 oz can fire roasted diced tomatoes

1/2 cup corn kernels

1/3 cup quinoa, rinsed

juice from 1 lime, plus wedges for serving

Toppings: shredded cheddar cheese, diced avocado, and sour cream

Directions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the bell pepper and onion and cook until beginning to soften, about 3 minutes. 

2. Add the turkey and ½ teaspoon salt and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add the garlic, chili powder, cumin and remaining 1 teaspoon salt and cook until fragrant, about 30 seconds. 

3. Add the chicken broth, chipotle, black beans, pinto beans, tomatoes, corn and quinoa to the pot and stir to combine.

4. Bring the chili to a boil, then reduce to a simmer, cover and cook until the quinoa is tender, about 20 minutes. Squeeze in the lime juice and season with salt to taste. Serve topped with cheese and avocado, with lime wedges on the side. 

Recipe from https://www.thepioneerwoman.com/food-cooking/recipes/a69810779/turkey-quinoa-chili-recipe/