Kitchen Hack: Making Frozen Veggies Taste Amazing

I’m sure all of our wallets have felt the sting of inflation when visiting the grocery stores lately. Milk is nearly $4 a gallon, bread is over $3 a loaf, and meat prices are astronomical, too! When you shop on a budget and most of that budget is spent on essentials, some things just have to get pulled back. Maybe that’s less snacks, maybe that’s less organic items, or maybe it’s replacing fresh vegetables with frozen.

I have been buying frozen vegetables for a while now because 1. they’re easier (no chopping!) and 2. they’re cheaper. This started probably sometime in 2020 after having our second daughter, and then into 2021 I bought more and more frozen broccoli. Our second daughter has been a pickier eater than our first, but broccoli was one of her favorite foods – and up until recently – the only vegetable that she’d actually eat. It was because of this that I started experimenting with different ways to cook frozen vegetables, and I think I nailed it! Read below for the “recipe” that takes your frozen veggies from sad to fab!

frozen green beans steaaming

adding seasonings and oil

the finished product!

Instead of boiling your veggies to death or steaming them in the microwave you’re going to get out a cast iron skillet and a large lid.

Then pre-heat your skillet on high heat. Once it’s hot, dump your 12-16 ounce bag of vegetables directly into the pan and cover them. The water that is released will steam them while they’re covered.

After about 4 minutes, uncover your veggies, add two tablespoons of olive or avocado oil (or butter), salt and pepper to taste, and about 1/2 tsp of garlic powder. Give all of that a stir then cover again.

Cook for an additional 6-8 minutes, covered, and with the heat turned down to about medium.

And that’s it! These are so easy and it gives the vegetables a little bit of a crisp on the outside while they still maintain the tenderness of steamed veggies. And this isn’t just for broccoli! I’ve used this method with all sorts of frozen veggies: carrots, cauliflower, halved brussels sprouts, green beans, peas, bell peppers, frozen stir fry mixes, and corn kernels. It turns out spectacular every time! If you try a different vegetable, please give me an update.

I hope this little hack serves you well. Save some time, spend less, eat some veggies…and enjoy your pinch of crazy!

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Easy Instant Pot Carnitas

By now, y’all probably know that I just love bargain shopping! Saving money and eating healthier? That’s a literal win-win! If you read my weekly January meal plans this year, then you know I try and spend as little as possible at the store each week. Basically, I can’t pass up a good deal and/or coupon! There was recently a buy one, get one for a penny deal for pork shoulders at the store. So you already know I got two of those pork shoulders and we ate some delicious carnitas tacos/taco salads two weeks in a row!

After my first time making this succulent pork in the Instant Pot I knew I needed to write it down to share with you. It is flavorful (but not too spicy for kids), juicy, fall apart tender, and ready in less than an hour thanks to the pressure cooking powers of the Instant Pot! My suggestions for serving as a salad are to top with habanero ranch, crumbled plantain chips, guacamole, fresh cilantro, and a hefty squeeze of lime juice. My suggestions for serving as a taco are on a fresh, warm tortilla topped with salsa, cilantro, and, again, a hefty squeeze of lime juice. I hope you can enjoy this delicious, healthy pork recipe for a Taco Tuesday real soon!

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• Servings: 6-8
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Ingredients

• 2-3 pound pork shoulder
• 3 tsp of chili powder
• 2 tsp of salt
• 2 tsp of ground cumin
• 1 tsp of paprika
• 1 tsp of black pepper
• 1/2 tsp of garlic powder
• 1/2 tsp of onion powder
• Cayenne to taste
• 1 and 1/4 cup of chicken stock
• 1/3 cup of salsa
• Juice of half a lime

Directions

1. Season pork shoulder with all seasonings chili powder through cayenne
2. Turn Instant Pot to sauté feature (or sauté on the stove in a pot if yours does not have this feature)
3. Cook for two minutes on each side, until brown. Your Instant Pot might give you the “hot” signal (mine did), but it is okay – it won’t burn!
4. Remove pork shoulder and set aside.
5. Add chicken stock, salsa, and lime juice, scraping up brown bits.
6. Put pork shoulder back in with the liquids, close lid and set to “pressure cook” feature.
7. Cook for 15 minutes per pound (add 5 minutes per pound extra if your shoulder is frozen) and allow for a 20 minute natural pressure release.
8. Shred meat and serve with desired fixings!
9. Store leftovers covered in fridge for up to a week.

The Instant Pot is a quick and easy way to get a flavorFULL meal on the table in no time! For more Instant Pot recipes check out my Instant Pot Black Beans and my Instant Pot Mushroom Pot Roast. It took me a long time to actually utilize my Instant Pot so if you would rather use a slow cooker check out some of my slow cooker recipes like Slow Cooker Chicken Tacos or Slow Cooker Potato and Kale Soup. I hope whatever you decide to cook that you love both the process and the outcome, have a family meal…and enjoy your Pinch of Crazy!

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Spaghetti Squash Alfredo with Lemon Butter Shrimp

I’ve talked before about my love of pasta. Honestly who doesn’t love a big bowl of al dente hopes and dreams carb-y deliciousness slathered in creamy sauce? Don’t lie, you know your mouth is watering 😉

Back in 2015, my husband David and I had only been married about a year, living in a little one bedroom apartment on-base, and I was really starting to experiment in the kitchen. I was feeding us all sorts of delicious, albeit not great for us, foods – pasta most of all! When January 2016 rolled around, our New Year’s resolution was to save for a trip to Italy in 2017. I was going to learn how to make homemade pasta from some Italian grannies, David was going to see all the fantastic art, and we were going to eat and drink our way through the country. Come May 2016, we had saved about $1,300…but then my Aunt Flo didn’t show up for her monthly visit, and I saw two pink lines that completely shifted our future plans. In January 2017 we welcomed our Zemirah Capri (you can read her birth story here), whose middle name was inspired by our plans to visit Capri, Italy, and the rest is *happy* history! We still plan on visiting Italy one day – after all, Rome wasn’t built in a day – so I’m sure it will stick around 😉

Fast forward another year and I discovered how much steering clear of dairy really helped my IBS symptoms (you can read our journey with healthy-ish eating here), and we both discovered limiting gluten helped with decreasing bloat and feeling better all around! We are not 100% dairy free or gluten free, but I can tell you that a big bowl of the *real deal* fettucine alfredo would not do us any favors. And since it is now officially fall and all the lovely gourds are in season, I thought I would make over this classic comfort food to be easy for our digestive systems while still tasting amazing! I truly hope you enjoy this recipe as much as we did, and can indulge in your comfort food cravings without regret!

• Servings: 6-8
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Ingredients

For the spaghetti squash:
• 1 tbsp of olive oil
• Kosher salt and black pepper to taste
• Two medium sized spaghetti squashes, to produce about 7-8 cups of shredded spaghetti squash (roasting instructions below)
• 1/3 cup of avocado oil based mayonnaise (homemade or store bought)
• 1/2 cup of nutritional yeast
• 10 oz of light coconut milk
• Juice of half a lemon
• 2 tsp of dried parsley
• 1 tsp of salt
• 1 tsp of dried basil
• 1 tsp of dried oregano
• 1/2 tsp of garlic powder
• Cayenne to taste, optional
For the shrimp:
• 1 lb of peeled and de-veined shrimp (if using frozen, thaw them first)
• 3 tbsp of butter or ghee
• One large lemon (or two small), sliced
• Dried parsley
• Kosher salt

Directions

1. Preheat your oven to 425 F.
2. Slice your spaghetti squash in half lengthwise and remove seeds and pulp (you can pierce the squash and microwave for about 5-6 minutes to soften up if you are having a hard time cutting it)
3. Drizzle each half with olive oil, and season to your taste with kosher salt and black pepper.
4. Roast on a baking sheet, cut side up, for about 45 minutes to an hour, until the skin is easily pierced with a fork, and the flesh can easily be scraped out.
5. Shred the squash and set aside.
6. Make the sauce by combining mayo, nutritional yeast, coconut milk, lemon juice, and seasonings in a large pot.
7. Bring sauce to a soft boil, stirring often. If the sauce looks too thick, add more coconut milk. If it looks to runny, add more mayo.
8. Once sauce has come together, reduce heat to low and add squash, using tongs to toss and combine.
9. Cover and keep heat on low while you cook the shrimp.
10. In a large pan, melt your butter over medium-low heat.
11. Once melted, add the shrimp – making sure all shrimp are touching the pan and not overcrowded.
12. Season as desired with kosher salt and dried parsley.
13. Lightly squeeze lemon slices, then add those to the pan as well.
14. Cook shrimp for about 2-3 minutes per side, until pink.
15. Serve immediately and garnish with lemon slices and parsley, if desired.
16. Keep leftovers covered in the fridge. The shrimp will keep for about 3-4 days and the squash for a week.

For another noodle “pasta” recipe, check out my Zoodles with Meat Sauce, but if you’re wanting some actual gluten free noodles, check out my Spaghetti Bake with Balsamic Glaze or Baked Ziti with Sausage – personally, I love them all. But then again, I could swim in a pile of noodles, whether they are spiralized veggies or made from chick peas.

This spaghetti squash recipe is so easy, healthy, and astoundingly delicious! I am sure it will be a fall favorite for my family, and I hope it will be for yours, too. Eat some healthier comfort food, really savor it…and enjoy your pinch of crazy!

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Slow Cooker Chicken Tacos

Who out there doesn’t love tacos? I don’t mean the greasy yet crunchy tacos with questionable meat sold by what I think is a clown…? Although those tacos are tasty, and have their place in college at 2 AM, they do not compare to soft tacos full of tender, shredded chicken topped with guacamole and a squeeze of fresh lime. Yum!

I’ve talked before about my affinity for slow cookers – flavorful yet simple meals ready for you when you walk in the door. Can’t be beat, right? Wrong! Let’s combine slow cooker simplicity with the deliciousness of tacos!!!

Serves 6-8.

Ingredients:

• 2 lbs of boneless, skinless dark meat chicken
• 4 cloves of garlic, peeled
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp paprika
• 2 tsp chili powder
• 1/2 tsp cumin
• 1/4-1/2 tsp cayenne pepper
• Juice of two limes
• Optional toppings:
  • cilantro
  • onions
  • fresh lime juice
  • hot sauce
  • guacamole
  • salsa

Directions:

• Place chicken and garlic in your slow cooker (I have this small one – it’s on sale right now!)
• Cover with seasonings
• Squeeze lime juice over chicken (I suggest using a manual juicer to get all the juice and none of the pulp or seeds)
• Cook on low for 8-9 hours or on high for 4-5
• Shred chicken
• Serve on tortillas or lettuce wraps with plenty of toppings, and don’t forget the side of guac and plantain chips!
• Leftover meat will keep covered in the fridge for up to a week – it goes great on a taco salad.

I hope this taco recipe can “spice” up your weekend! For more spicy meals, check out my One Pan Chicken and Shrimp Fajitas, Taco Stuffed Potatoes with Avocado Chipotle Ranch, or Spicy Garlic Chicken Nachos. And if you like slow cooker meals, you may also like my Slow Cooker Potato and Kale Soup, Slow Cooker Pork Roast with Veggies, or Slow Cooker Meatballs – can you tell I use my slow cooker often?! I hope these tasty tacos can help simplify your life, and bring peace knowing that you are feeding your family well. Nothing beats taco night! Go ahead and get another scoop of guacamole…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Ghee, Garlic, and Herb Turkey with Gravy

Golly Ghee!

Before my first round of Whole30, I had never heard of ghee, and wasn’t even sure how to pronounce it. I’m nearly 100% certain that it rhymes with “key”, but my mom, because of her Armenian heritage, adds a guttural sound to it. Either way, I have now learned of the many health benefits of ghee! Ghee is butter that is heated to separate the milk solids; it aids in digestion while reducing inflammation, has plenty of healthy fats, and helps with weight loss. All while giving a buttery, yet nutty and toasty flavor!

So for the centerpiece of your Christmas dinner, I have a delicious turkey recipe for you, starring ghee! It is rubbed with plenty of ghee; it’s higher smoke point helps keep the bird moist without burning the skin, garlic and rosemary for a delicious herbaceous flavor, and lemon, and *surprise!* grapefruit for a citrus-y punch. It seems complicated written down, but I will include some helpful pictures of what it looked like before it went in the oven, and it honestly isn’t complicated at all; no need to be scared of a little turkey! I was babysitting my nephew on the day I made this turkey; both babes were napping at the same time, and I had this turkey cleaned, seasoned, stuffed, in the oven, and dishes washed in about an hour! It is a simple recipe that produces such a flavorful, buttery, moist turkey with perfectly crispy skin…and the gravy it makes is out of this world! Is your mouth watering, or is it just me? Let’s get to the recipe!

Ghee, Garlic, and Herb Turkey with Gravy

Recipe is for a 12-14 pound turkey; if your bird is larger or smaller, adjust accordingly.

Ingredients:

• One 12-14 pound turkey
• 1.5 cups of ghee, at room temperature
• 5 cloves of garlic, minced
• 4 sprigs of fresh rosemary, leaves chopped finely, plus 4 additional sprigs for stuffing
• 2 tsp of dried thyme leaves (ours froze in the garden, but I would say about 4 tsp of chopped fresh if you have it)
• One lemon, halved, for stuffing and for zest
• 1/2 of one large grapefruit, halved and peeled
• About 1 tbsp of salt
• About 1 tbsp of black pepper
• For the gravy:
• • 1/2-1 cup of water
• • potato flour
• • salt and pepper to taste

Directions:

• Preheat oven to 325 F
• In a small mixing bowl, combine ghee, garlic, chopped rosemary, chopped or dry thyme leaves, and lemon zest
• Clean out turkey cavity by removing the neck and giblets, trimming off any excess fat, and drying inside and out with a paper towel
• Season liberally inside and out with salt and pepper
• Rub about 2/3 of the ghee mixture under the skin as you can
• • you will need to slightly (and gently!) separate the skin from the meat
• • be sure to rub the ghee mixture on the breast, but also down on the legs
• With remaining ghee mixture, rub all over the top of the turkey
• Stuff the cavity with lemon, grapefruit, and remaining sprigs of rosemary
• Position turkey on roasting rack with wing tips facing up
• Tie the ends of the legs together with twine
• Bake for 2.5 to 3 hours, until the internal temperature reaches 165 F
• Move turkey to platter to rest and make gravy
• Pour turkey drippings into a deep pan
• On medium heat, heat the drippings until just starting to bubble
• Lower heat, and add water and potato flour
• Whisk until thick and well combined, season to taste with salt and pepper
• Add more water for a thinner gravy and more flour for a thicker gravy
• Slice turkey and serve with gravy
• Store leftovers covered in the fridge for 5-7 days

I have a beautiful red and green Christmas-y side dish coming in a few days, but if you are dying to try this recipe out (I won’t complain about that!), I have my Roasted Potatoes or Creamy Whole30 Mashed Potatoes, as well as Crispy Brussels Sprouts for side dish ideas! My Creamy Tomato Basil Soup would make a great appetizer, and my Classic Garlic Hummus with veggie sticks would be a great hors d’oeuvre…just sayin’ 😉 I also have many desserts to choose from, including some Christmas-y classics, like Two Layer Paleo Fudge, Molasses Cookies, and Death by Hot Chocolate or Slow Cooker Apple Cider to go with dessert. I’d love to hear what your menu looks like for Christmas Day; let me know! No matter what you end up making, I hope you enjoy celebrating with loved ones. Remember the Reason for the season…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small pantry fund for me. Thank you for supporting A Pinch of Crazy!

Celebration Steaks with Pan Sauce

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; just a small pantry fund for me!

Celebrate Good Times! Come on!

If you’re like me, you just sang/read that title while having flashbacks to roller blade dancing with all your friends under the disco ball, most likely at the skating rink for a friend’s birthday party. Obviously, a small child celebrating a birthday shouldn’t be cooking over an open flame, but apparently once you’re an adult, celebration means cooking an expensive and delicious cut of meat and having a glass of wine. I’m okay with that 😉

I’m calling these “Celebration Steaks” because I first cooked these while on a second honeymoon, of sorts, with my husband. He had just gotten back from a six month deployment two weeks prior, and I surprised him with a trip to a little cabin in the woods while my parents kept Zemirah. It was my first time away from her overnight, and, while I missed her, honestly, it was great! No mom shaming here! It was a wonderful trip with my darling husband whom I had missed so terribly.

It was glorious being able to sleep all night without a care in the world, but it was also nice to just enjoy cooking *calmly* for my husband instead of a hungry baby clamoring at my heels and tugging on my clothes. We danced in the kitchen, drank wine, and I just enjoyed the process of making these delicious steaks. We didn’t have to worry about eating dinner early because there were neither bedtimes nor the threat of an early morning alarm, so we just leisurely enjoyed our delicious meal.

Since then, I’ve made these pan steaks to celebrate Father’s Day and our anniversary; each time with a different cut of beef, but each time it was equally delicious! I think I’ve used rib eyes twice and filet mignon once. This last time I made them, it was really just for a photo op, so I bought a cheap cut of beef at the store (I think it was a round steak?), and, though leaner, still had so much amazing flavor.

No matter what cut of beef you choose, the flavor will be scrumptious, but do take note of the thickness of your steak. The times I am giving are for a steak cooked medium; if you want more rare: do not put them in the oven, sear them only, and if you want more well done, keep them in the oven longer. I would suggest using a meat thermometer to make sure you achieve your desired temperature. Rare to well done, however you like your steak, I hope these can help you celebrate those good times with the ones you love.

Celebration Steaks with Pan Sauce

Serves 2 or 3.

Ingredients:

• 1.5 lbs of steak (as mentioned above, any cut will do!)
• 2 tsp kosher salt (for a better crust)
• 1 tsp ground black pepper
• 4 cloves of garlic, peeled but left whole
• 4 sprigs of fresh rosemary
• 8-10 sprigs of fresh thyme
• 1/3 cup of ghee
• For the sauce:
  • 2 tsp of red wine vinegar
  • 2 tsp of coconut aminos
  • 1 tsp of raw honey

Directions:

• Heat cast iron skillet over medium heat and preheat oven to 400 F
• Dry steaks with a paper towel and rub with salt and pepper
• Once skillet is hot (flick some water to make sure, it will sizzle when it’s ready), add ghee, garlic, and herbs
• Add steaks to pan
• Sear for 2-3 minutes, basting with the ghee mixture twice
• Flip and sear for another two minutes, basting twice with ghee mixture
• For a medium steak, pop in the preheated oven for 2 minutes (longer for more well done)
• Remove from pan and let the steaks rest for 6-8 minutes, uncovered
• While meat is resting, add the red wine vinegar, coconut aminos, and honey to the pan
• Let simmer on medium-low heat while meat rests, the sauce should reduce down a little bit
• Serve steaks warm covered with sauce, and don’t neglect the garlic cloves, they are delicious eaten right along with the steak!

If you make some Celebration Steaks for your family, I would love to hear what you thought; you can tag me on Instagram (mrsmollymills). If you are wanting to make the perfect simple yet romantic meal, I would *highly* suggest serving these steaks with my Crispy Brussels Sprouts and some Roasted Potatoes or Creamy Whole30 Mashed Potatoes; they all go together well! If you wanted to get fancy and make a three course meal, my Creamy Tomato Basil Soup makes a great appetizer, and my No Bake Chocolate Date Cake is a pretty classy treat 😉 No matter what you serve your steaks with, I know you’ll enjoy them! Celebrate with your family…and enjoy your pinch of crazy!

Sheet Pan Salmon

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A Birthday Surprise

My birthday was a little over a week ago, and honestly, ever since 21 birthdays are kindaaa depressing, tend to sneak up on me, and pass by quickly without much fuss. However, there is always good food and some form of cake which makes me feel better about the fact that I’m getting older! My sweet husband made me a delicious paleo pie, and I cooked something we don’t often eat. Salmon.

I am the only fish eater in the family, and we don’t buy it often because of the price (I talk budget in this post), but since it was my birthday… TREAT YO SELF! I didn’t want to spend a lot of time in the kitchen on my birthday, so I made a sheet pan dinner, because, again… TREAT YO SELF! Less time cooking, less time cleaning, more time eating and enjoying!

Since I’m the only fish eater, I was expecting David to eat mostly vegetables, and for Zemirah to spit it out and/or gag, but my biggest surprise that night, even more than my gifts, was that they both liked it! David said, “mmm that’s really good”; I’ve never gotten a “really” from him when I’ve made fish in the past. AND HE HAD SECONDS! I counted that victory enough, but when our 20-month-old happily ate her salmon, that was the the cherry on top. Happy birthday to me!

So, if you or someone in your family is a fish hater, try this recipe with them. Fresh salmon, covered in ghee, garlic, and herbs, along with some crispy roasted vegetables, is sure to please anyone! And a one pan clean up is sure to please the dish washer 😉 TREAT YO SELF!

Sheet Pan Salmon

Serves 4-6.

Ingredients:

For the vegetables:

• 1.5 lbs of brussels sprouts and asparagus, brussles halved lengthwise, and asparagus chopped into fourths
• Four large red potatoes, cut into one inch cubes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dill weed

For the salmon:

• One large filet, about 1.5 pounds
• 1 tbsp ghee (you could also use softened butter)
• 3 cloves of garlic, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dried oregano
• 1/2 tsp dill weed
• Zest from half a lemon
• 1 lemon, sliced

Directions:

• Heat oven to 425 F
• Arrange chopped vegetables on a baking sheet
• Cover with olive oil and seasonings
• Stir to combine
• Cook for 20 minutes
• While cooking, combine ghee, seasonings, and lemon zest in a small bowl
• Dry the salmon with a paper towel
• Rub the salmon with ghee mixture
• When vegetables are done, stir them and make space for the salmon in the middle
• Add filet to the pan, skin side down
• Arrange lemon slices around the filet
• Cook for an additional 12-15 minutes, until salmon flakes easily with a fork
• Serve hot with lemon wedges

If you like one pan meals, be sure to check out my One Pan Chicken and Shrimp Fajitas, Turkey Sausage Breakfast Bake, Fruit and Nut Granola, and Creamy Tomato Basil Soup. My goal with this blog is to help wives and moms (and husbands/dads if you’re the chef of the family!) with feeding their families simple, whole foods! You don’t need to spend forever cooking or have every burner on the stove going to cook a healthy meal for your family. One pan meals are the best things for those *crazy* days, healthy for your body…and your sanity. And who doesn’t like washing fewer dishes?! Like Tom and Donna so wisely taught us on Parks and Rec: TREAT YO SELF!…and enjoy your pinch of crazy!

 

 

 

Chicken Salad Stuffed Avocados

This post contains an affiliate link for Primal Kitchen’s Mayo. If you purchase using the link, it does not cost you anything extra, I will just receive a small commission. 

The Best Things in Life are Green

I think we can all agree that avocados are delicious and amazing. My husband used to not like avocados or guacamole! I know what you’re thinking…how could things work out between us?! I was convinced I had to change his mind. I did 😉 Now, he eats plain avocados as a side, or on a salad, and gets so excited when I make guacamole. He has especially taken a liking to my Chicken Salad Stuffed Avocados. The funny thing is, he also used to not like chicken salad. Hmm…now I just have to convince him to like mushrooms.

If you read my Roasted Chicken with Carrots recipe then you will know I roast a whole chicken often. Since we are a small family of three, we always have plentiful leftovers from a whole chicken. One of my favorite dishes to make with the leftover meat is chicken salad; it’s so simple, and if you already have chicken on hand you don’t have to turn on the oven! If you use a great Whole30 approved mayonnaise like my Lemon Garlic Aioli or this one from Primal Kitchen (which is delicious and currently on sale!), it is full of healthy fats. Healthy fats are necessary for brain development in babies and children, and can actually aide in weight loss and reduce risk of heart disease in adults. So, basically, chicken salad combined with avocados…fatty, super delicious, heart disease reducing, brain healthy meal!

Chicken Salad Stuffed Avocados

Serves 6-8.

Ingredients:

• 3 cups of shredded chicken
• 1/2 cup of mayonnaise
• 1/4 cup of yellow mustard
• 1 tbsp Dijon mustard
• 1/2 tsp apple cider vinegar
• 3 celery stalks, diced
• 1/2 red onion, diced
• 1 small tomato, diced
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 2 tsp dill weed
• Avocados (1/2 an avocado for each person eating)
• Optional balsamic glaze:
  • 1/2 cup balsamic vinegar
  • 1/4 cup raw honey

Directions:

• Combine all ingredients in a bowl
• Let chill for at least one hour
• If making balsamic glaze, combine ingredients on stove and let simmer until it is reduced by half
• Cut avocados in half and remove seed
• Using a spoon, scoop out a little bit of avocado where the seed was to create a little “bowl”
• Scoop the avocado half out of the skin using a spoon
• Serve chicken salad inside the avocado “bowl”
• Drizzle with balsamic glaze if desired *highly recommend*
• Store leftovers covered in fridge for a week

If you have someone in your life who is either a chicken salad or an avocado hater, first of all, you don’t need that negativity in your life, but second of all, make them this and see if it can change their mind! Eat your healthy fats…and enjoy your pinch of crazy!