Not My Recipe: Will Cook for Smiles’ Avocado Salmon Rice Bowls

Tonight’s Not My Recipe recipe is from a blog I stumbled on when randomly searching for salmon recipe ideas. Will Cook for Smiles’ Avocado Salmon Rice Bowls was the answer. I basically won’t ever search for new salmon recipes again because this is DELECTABLE PERFECTION. And not only is the salmon itself divine, but the other two components–the rice and the avocado salad topping–stand on their own in deliciousness.

This is not my recipe, but man do I wish it were.

Brown Sugar-Glazed Turkey Meatloaf

We eat a lot of meatloaf. When something clicks, especially for kids, you pay attention. But I can’t just keep making it the same way. There are only a few staple dishes and meals I don’t mess with at all. I guess I get bored making the same Rolodex of recipes so I usually try to vary even simple basic dishes. Like meatloaf. This one is good. And super easy to make. But the magic is in the glaze topping. Here you go.

WHAT YOU NEED
* 2lbs lean ground turkey
* 1 sweet onion, diced
* 2 eggs
* 1/2t ground black pepper
* 1/3C seasoned breadcrumbs
* 1 T Worcestershire sauce
* 1t garlic salt
* 1t onion powder
* 1/2C marinara sauce
for the glaze
* 1/4C brown sugar
* 1/4C ketchup
* 2t grainy dijon mustard

WHAT TO DO
Preheat oven to 350F. Spray a baking dish with nonstick spray. Set aside.

Mix together the turkey, onion, eggs, pepper, breadcrumbs, Worcestershire sauce, garlic salt, onion powder, and marinara sauce in a large bowl with your hands, careful not to over-mix. Transfer the mixture into the baking dish and form it into a loaf.

Add the brown sugar, ketchup, and mustard into a small bowl and mix until well-combined. Spread the glaze mixture over the meatloaf, and then put the baking dish into the oven. Bake for an hour and 20 minutes, or until the meatloaf is cooked through. Let cool for 5 minutes and then slice and serve.

Mango Cabbage Slaw

That’s not an exciting post title, but this slaw is GOOOOOOOD. I promise. It might even be exciting. This slaw is simple and quick. It features some subtle Asian flavors, but isn’t necessarily cuisine-specific. Tonight I served it on top of lime chicken tacos and it was, well, it was awesome. But it would be a great stand alone salad with a lot of meals and any proteins. Here you go.

WHAT YOU NEED
* 1 large mango, chopped
* 2C chopped green cabbage
* 1C chopped cilantro
* 1/2 a red onion, diced
* 1C shredded carrots
* zest and juice of 1 lime
* 1t sea salt
* pinch sugar

WHAT TO DO
Add the mango, cabbage, cilantro, red onion, and carrots to a large bowl. Zest the lime and then squeeze the juice right over the bowl, then season with the salt and sugar and stir well to combine. Taste and add say or lime juice as needed.

Loaded Greek Chicken Nachos

It’s been crazy hot here for the last week or two. To quote a friend, “like, July hot.” To which I responded, “like, equator hot.” To which another friend responded, ” like walking on the surface of the sun hot.” And yet, for some totally unexplainable reason, I hadn’t planned some get-them-in-while-you-still-can grill-based meals! While you could definitely make the chicken for this dish any of a number of ways, there really is nothing like that grill flavor, right? And easy homemade pita chips take this up a serious notch, I’m telling you. And besides that, everything else is really chopping, mixing, and layering. A perfect weeknight meal on every level–if you like awesomeness. Here you go.

WHAT YOU NEED
for the pita chips
* 4-8 whole wheat pitas, cut into wedges
* olive oil
* salt
for the toppings
* 2 chicken breasts, grilled and cut into small chunks
* 1 large tomato, cut into smallchunks 
* 1 large cucumber, cut into small chunks
* 1/2 a small red onion, diced
* ~7oz jar sliced kalamata olives
* 4oz crumbled feta cheese
* handful fresh dill, chopped
* handful fresh parsley, chopped
for the yogurt
* 1C Greek yogurt
* juice of 1/2 a lemon
* pinch salt
* 1T fresh dill, chopped

WHAT TO DO
Preheat the oven to 400 degrees Fahrenheit. Lay out the wedges of pita in a single layer on a baking sheet and drizzle lightly with olive oil. Bake 10-12 minutes, until crisp and slightly golden. Allow the pita to cool a bit, then separate each wedge into its halves and lay out on a serving platter. 

While the pita is in the oven, grill and chop the chicken and chop the veggies. Mix together the yogurt, lemon, salt, and dill.

Layer the chicken and all the vegetables on top of the pita chips. Serve topped with a dollop of the yogurt mixture.