Avocado Chicken Salad

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, chopped
• 2 tbsp Greek yogurt
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Culinary:

1. In a large bowl, combine shredded chicken, diced avocado, red onion, and celery.
2. In a small bowl, mix Greek yogurt with lemon juice, salt, and pepper.
3. Gently fold the yogurt dressing into the chicken mixture.
4. Sprinkle with fresh parsley if desired.
5. Serve on a bed of greens or as a sandwich filling.

Simple Shrimp Tacos

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 8 small tortillas
• 1 cup shredded cabbage
• 1/2 cup salsa
• 1/4 cup sour cream

Culinary:

1. In a bowl, toss shrimp with olive oil, chili powder, cumin, and garlic powder.
2. Heat a skillet over medium-high heat and cook shrimp until pink and cooked through, about 2-3 minutes per side.
3. Warm tortillas in a separate pan or microwave.
4. Assemble tacos by placing shrimp on tortillas, then top with shredded cabbage, salsa, and a dollop of sour cream.
5. Serve immediately.

One-Pot Pasta Primavera

Ingredients:

• 8 oz pasta (penne or fusilli)
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers, diced
• 1 cup zucchini, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Culinary:

1. In a large pot, heat olive oil over medium heat.
2. Add garlic and cook until fragrant, about 1 minute.
3. Add cherry tomatoes, bell peppers, and zucchini. Cook until vegetables are tender.
4. Add pasta and enough water to cover. Bring to a boil and cook until pasta is al dente.
5. Stir in Parmesan cheese and fresh basil.
6. Season with salt and pepper to taste.
7. Serve hot.

Sweet Potato and Black Bean Chili

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil

Culinary:

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, cooking until onion is translucent.
3. Add diced sweet potatoes, chili powder, and cumin. Cook for 5 minutes.
4. Stir in black beans, diced tomatoes, and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve hot.

Greek Yogurt Pancakes

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup Greek yogurt
• 1/2 cup milk
• 1 large egg
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 2 tbsp butter, melted
• Maple syrup and fresh fruit for serving

Culinary:

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, mix Greek yogurt, milk, egg, and melted butter.
3. Combine wet and dry ingredients, stirring until just combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
5. Pour batter onto skillet and cook until bubbles form on the surface, then flip and cook until golden brown.
6. Serve pancakes warm with maple syrup and fresh fruit.