Dill Pickle Chicken Salad

Ingredients:

2 heaping cups rotisserie chicken breast

2 hard-boiled eggs, chopped

2 stalks celery, finely chopped

1/3 cup green onion, chopped

1/4 cup dill relish 

2 tablespoons avocado oil mayonnaise

3 tablespoons non-fat Greek yogurt

1 tablespoon red wine vinegar

1 tablespoon yellow mustard

Salt and pepper to taste

Directions:

Chop celery, eggs, onion, and shred rotisserie chicken. If you’re using rotisserie chicken that doesn’t have a ton of flavor or has been refrigerated, heat it up in a pan (for JUST a minute) and season it with salt, pepper, and maybe a little garlic. A super quick, hot sear kind of brings it back to life and takes away any weird store-bought rotisserie texture, without giving it that re-cooked poultry flavor. Nobody wants their chicken salad tasting like it’s reheated leftovers.

In a large bowl, combine all “dressing” ingredients (relish to mustard).  Add chopped ingredients and stir to combine.  Once mixed, pair with your favorite crackers, bread, or tortilla.  I like to pair with arugula, more pickles, and pickled onions!

*Adapted from www.lillieeatsandtells.com

Ground Turkey Meatloaf (This can be made ahead of time!)

Ingredients:

• 1 ½ pounds ground turkey (I used 98/2, but 97/3 works too!)
• 1 cup breadcrumbs (I used Italian seasoned.)
• 1 cup shredded onion
• 3 garlic cloves, minced (or 3 frozen cubes)
• ¾ cup shredded carrots (or 1-2 large carrots)
• ½ cup chopped fresh spinach
• ⅓ cup shredded mozzarella cheese
• ¼ cup ketchup
• 1 tablespoon chopped parsley (optional)
• 2 eggs
• 1 tablespoon Worcestershire sauce
• 1 ¼ teaspoon salt
• ½ teaspoon pepper
• Glaze (additional) Ingredients:
• ¼ cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce

Directions:

1. 1. *I did not shred my onion, dice my carrots, or chop my spinach.  Using a food processor, I added all three ingredients (chunks of onion, carrots, and whole spinach leaves) and mixed together.  While I was at it, I put the garlic in there with it. After prepping veggies, add all the ingredients (including breadcrumbs cheese, ketchup, parsley, eggs, Worcestershire, salt, and pepper) into a large bowl (NOT INCLUDING the ingredients for the glaze). Using a fork or clean hands, mix until everything is fully incorporated.  If you're making this early in the day (before serving), simply prepare on a baking sheet and cover with Saran Wrap.   Refrigerate.  Remove 30 minutes before baking to allow to reach room temp.
2. 2. To make the glaze, mix all three ingredients together in a small bowl.  Set aside.
3. 3. Preheat oven to 350 degrees. Line a sheet pan with parchment paper and pour meat onto pan. Use your hands to form into a loaf shape, trying to keep it level so it cooks evenly.
4. 4. Bake meatloaf for 30 minutes, then remove from oven and brush 3/4 of the glaze all over. Place back in the oven for another 20 minutes, and remove again to glaze with the remaining sauce.  Bake for 10 final minutes, or until internal temperature reaches 165 degrees. Remove and let cool for 10 minutes before serving. Sprinkle with chopped parsley to garnish (optional).
5. *Adapted from www.lifeisbutadish.com