-2 large sweet potatoes, thinly sliced
-monterey jack cheese
-black beans, drained and rinsed
-tomato, diced
-red onion, diced
-cilantro, chopped
-jalapeno, thinly sliced
-ground beef
-taco seasoning
-avocado, sliced

1. Heat oven to 425. Line baking sheet with foil or parchment paper.
2. Place sweet potatoes on pan in a single, even layer. Drizzle with olive oil and add salt and pepper. Bake 20 min.
3. Meanwhile, brown ground beef. Add taco seasoning. Turn heat off and wait for potatoes to be done.
4. Remove pan from oven. Add cheese and black beans. Bake additional 4-5 min.
5. Top with ground beef, tomatoes, red onion, cilantro, jalapeño, and avocado.

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-2 bananas, overripe and mashed
-2 eggs
-2 tsp vanilla
-1/4 cup milk
-1/2 cup butter, melted and cooled
-2 cups flour
-1 cup brown sugar
-1/2 tsp salt
-1/2 tsp baking powder
-1/4 tsp baking soda
-1 cup mini chocolate chips

1. Heat oven to 375.
2. Melt butter and cool 5 min. To butter, add eggs, vanilla, bananas and milk.
3. In a separate bowl, combine flour, brown sugar, baking powder, baking soda and salt.
4. Add wet ingredients to dry. Mix until just combined. Add in chocolate chips.
5. Fill lined muffin pans (will make about 18). Top with additional chocolate chips. Bake 16-18 min

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-boneless skinless chicken thighs
-chicken seasoning (I used Montreal)
-about 1/2 cup bbq sauce
-coleslaw cabbage mix
-romaine, chopped
-avocado, diced
-corn (I cook mine on high in a skillet with some butter for 5-6 min to get some nice flavor and char!)
-red onion, thinly sliced
-jalapeño, thinly sliced
-cilantro, chopped
-green onion, chopped
-optional: jalapeño
dressing: 1/2 cup plain greek yogurt, juice of one lemon, 1
tbsp white vinegar, 1/4 cup mayo, 1 tbsp honey, 1/2 tsp
dry mustard

1. Season chicken with your choice of seasoning. Drizzle with olive oil. Cook in air fryer 400 for 10 min. Flip, brush with bbq sauce, and cook additional 10 min at 375.
2. Assemble salad. Coleslaw, romaine, avocado, green onion, cilantro, red onion, corn, and jalapeño.
3. Toss with dressing.
4. Add sliced chicken on top.

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-3/4 lb salmon
-1/2 tsp onion powder
-2 tbsp butter
-1 tbsp flour
-1/2 cup dry white wine (or chicken broth)
-3/4 cup heavy cream
-2 tbsp minced garlic
-1 tbsp fresh dill
-juice of one lemon
-asparagus, cut into 1.5-2 inch pieces
-fresh parsley, chopped
-pasta of your choice
-1/4 cup parmesan

1. Cook pasta according to package. Reserve 1/4 cup pasta water.
2. In a skillet over medium high, add a drizzle of olive oil. Season salmon with salt, pepper, and onion powder. Cook salmon for 2 to 3 minutes each side. It will not be cooked through. Remove and put on a plate. Reduce heat to medium low.
3. To pan, add butter. Once melted, whisk in flour, then add garlic. Whisk in wine or chicken broth. Add lemon juice, then whisk in heavy cream. Whisk in pasta water.
4. Throw in asparagus and dill.
5. Add salmon to pan. Use a spatula to break up the salmon into bite-size pieces. Cook until salmon is cooked through. About 5-6 minutes.
6. Toss in pasta. Add parsley and parmesan.

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