• 2 pieces thick-cut bread
• 1 large ripe avocado
• 1/2 cup canned cannellini beans, drained and rinsed
• 1 tablespoon freshly squeezed lemon juice
•  kosher salt, to taste
•  freshly cracked black pepper, to taste
• 1 tablespoon hemp hearts
• 1/2 cup diced cherry tomatoes
• 1 tablespoon olive oil
• 1/2 tablespoon red wine vinegar
• 1 tablespoon chopped fresh basil
• 2 eggs
• Hot sauce or red pepper flakes (optional)

Ingredients:

3/4 cup pure pumpkin puree

3/4 cup part-skim ricotta cheese

1 1/2 tablespoons maple syrup

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract 1 pinch of nutmeg (plus more for garnish)

1 pinch of salt

¼ cup plain Greek yogurt (for garnish)

Preparation:

1. Combine pumpkin, ricotta cheese, maple syrup, cinnamon, vanilla extract, nutmeg, and salt in a small bowl; whip until fluffy and all ingredients are fully incorporated.
2. Refrigerate at least 30 minutes prior to serving, to allow the mousse to firm up.
3. Serve individual portions topped with 1 tablespoon full-fat plain Greek yogurt, chopped almonds, and a sprinkle of nutmeg.

Cooking and Serving Tips

This recipe requires very little hands-on time, so try something fun to spice up the presentation. A small wine or martini glass filled with this delicious mousse and abundant toppings is an extra fun way to do dessert.

Total Time: 5 min Prep Time: 5 min

Nutrition Highlights (per serving) 136 calories, 6g fat, 13g carbs, 8g protein

https://www.verywellfit.com/

Ingredients

1 1/4lb ground turkey
1 package taco seasoning mix
2 cans (19 oz each)  cannellini beans, drained, rinsed

1 can (4.5 oz) green chiles, undrained
1 can (11 oz) white shoepeg corn
1 jar (16 oz)  Thick ‘n Chunky salsa
2 cups shredded Mexican four-cheese blend (8 oz)

Steps

1 Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
2 In 12-inch nonstick skillet, heat turkey and salt to taste over medium-high heat until no longer pink. Add remaining ingredients except cheese; stir to combine. Spread in baking dish. Top with cheese. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
3 Bake 40 to 45 minutes or until instant-read thermometer inserted in center of casserole reads 165°F. If desired, serve over rice with favorite chili toppings: cilantro, green onions, sour cream, yogurt, salsa, guacamole.
4 To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. After covering pans with sprayed foil, place pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pans on cookie sheet. Bake 40 to 50 minutes. If baking from frozen, bake 1 1/4 to 1 1/2 hours.

https://www.pillsbury.com/

Visit Culinary.net for more recipes that keep your grill lit all year.

Blackened Spatchcock Chicken

1 whole chicken
1 cup melted butter or ghee
2 tablespoons heat-and-sweet seasoning
1/2 tablespoon garlic powder
salt, to taste
pepper, to taste

Heat grill to 375-400 F.

Use kitchen shears or a knife to remove the backbone from the chicken to lay it flat. Remove the rib cage, or push flat with your hands.

Mix butter, heat-and-sweet seasoning and garlic powder. Using a meat injector, inject the mixture into the chicken. Rub remaining buttered seasoning over chicken and season with salt and pepper, to taste.

Place spatchcock chicken breast side up over indirect heat and cook 35-40 minutes.

When the internal temperature reaches 145 F, flip the chicken breast-side down over direct heat 5 minutes, or until the internal temperature reaches 165 F.

Let rest 10 minutes before serving.
(Family Features) #17190
Source: Culinary.net

Berry Sangria with raspberries, blackberries, oranges, limes, and cherries over ice

Cabernet

Razzmatazz

Orange Juice

Cranberry Juice

Red Apple Sangria with sliced apples and ice

Cabernet

Red Apple Liquor

Fruit juices

7 – UP

White Peach Sangria with sliced peaches and ice

White Zinfandel

Peachtree Schnapps

Pineapple Juice

7 – UP

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For example, salmon is a nutritionally well-rounded alternative that offers a variety of health benefits, and an option like gluten-free Trident Seafoods Alaska Salmon Burgers are made with wild, sustainable, ocean-caught whole filets with no fillers and are lightly seasoned with a “just-off-the-grill,” smoky flavor. Topped with melted cheddar then piled on top of fresh arugula, peppered bacon and zesty mayo, these Alaskan Salmon Burgers with Peppered Bacon are a twist on tradition that can help you put a protein-packed, flavorful meal on the table in minutes.

Find more healthy seafood recipes at tridentseafoods.com.

Alaskan Salmon Burgers with Peppered Bacon

Prep time: 13 minutes

Servings: 4

1/2 cup mayonnaise

1 1/2 tablespoons lemon juice

1/2 teaspoon lemon zest

salt

pepper

1 box (11.2 ounces) Trident Seafoods Alaska Salmon Burgers

4 cheddar cheese slices

4 seeded burger buns, split and toasted

4 cups arugula

6 strips peppered bacon, cooked

12 bread-and-butter pickles, drained

In a small bowl, combine mayonnaise, lemon juice and lemon zest. Season with salt and pepper. Set aside.

Cook salmon burgers according to package directions. When almost cooked through, top each with a slice of cheese, cover and cook until melted.

Spread cut sides of buns with mayonnaise and top-bottom buns with arugula. Cover with salmon burgers, bacon, pickles and top buns.

Ingredients

INGREDIENTS
2 cups pineapple juice
1 lb, fresh pineapple, peeled and pureed
3/4 cup tequila
1/4 cup grenadine

INSTRUCTIONS
Combine and stir pineapple juice, pureed pineapple and tequila. Fill popsicle wells 3/4 way up with pineapple mixture. Pour 1 teaspoon of grenadine into each well.
**NOTES**

(1) The recipe makes a total of 32 oz. The number of popsicles it yields will vary on the mold used.

(2) If your popsicle mold does not have a top, cover the top with foil and outline each well with your fingers. Cut a tiny slit in the middle of each well and insert a popsicle stick.

I found this and a lot of other great recipes at:

https://realfoodbydad.com/

Take it a step further with a recipe like these Homemade Fudgsicles, an ideal easy treat made with the goodness of real milk that kids can help make, giving them an added incentive to enjoy moments together. To help your children reach the recommended 2-3 servings of dairy each day, serve with a glass of milk. 

Homemade Fudgsicles

Recipe courtesy of Milk Means More

Total time: 10 minutes plus 12 hours chill time

Servings: 12

3 cups milk

1 cup sugar

3/4 cup unsweetened cocoa powder

1/4 cup honey

1/4 teaspoon salt

12 ice pop sticks

In a pot over medium heat, heat the milk, sugar, cocoa powder, honey, and salt, stirring often, until the sugar dissolves. Remove from heat and cool to room temperature. Pour into ice pop molds and insert sticks, then freeze until firm, about 12 hours.

Remove ice pops from molds and place them in a freezer-safe bag until ready to eat.

It’s fresh salad season and nothing beats a simple, homemade dressing. Julia Child said, “The perfect vinaigrette is so easy to make that I see no reason whatsoever for bottled dressings.” Who are we to argue?

Adapted from “Julia’s Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking,” (Alfred A. Knopf, 2000)

Shake the ingredients together in a screw-topped jar, or mix them individually as follows. Stir the shallots together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended, start whisking in the oil by droplets to form a smooth emulsion. Beat in the fresh pepper. Taste (dip a piece of salad greens into the dressing) and correct the seasoning with salt, pepper, and/or drops of lemon juice. If you have overdone the oil, salt will correct it.

You can also use a food processor, blender or my favorite tool for this process, a mini food processor.

Dress your salad lightly at first, tossing to coat. The idea is to add to the greens, not smother the greens. A little goes a long way.

Leftover dressing holds for about a week, tightly covered in the refrigerator.