Combine eggs, mayonnaise, lemon juice, celery, and parsley in a medium bowl. Season with salt and pepper. (Store in a sealed container in the refrigerator for up to 3 days.)
Turkey Sausage Tacos
2 tablespoons extra-virgin olive oil
3 green onions, chopped
2 cloves garlic, minced
1 to 2 teaspoons ancho chile powder, plus more for sprinkling
1 pint cherry tomatoes, quartered
1 1/4 pounds turkey sausage, casings removed
12 hard taco shells
1 mango, cubed
Juice of 1 lime
1/4 head romaine lettuce, shredded
1 cup shredded cheddar cheese (about 4 ounces)
Preheat the oven to 325 degrees. Heat the olive oil in a large skillet over medium-high heat. Add 3/4 of the green onion, garlic, chile powder and half of the tomatoes. Cook until the tomatoes release their juices, about 3 minutes. Add the sausage and cook, breaking up the meat, until it begins to brown, about 5 minutes.
Meanwhile, put the taco shells on a baking sheet and warm in the oven, about 6 minutes. Mix the mango with the lime juice in a medium bowl; sprinkle with chile powder. Add the remaining tomatoes and the green onions and toss.
Fill the taco shells with the sausage mixture and top with the lettuce, cheese and mango salsa.
Strawberry & Cream Cheese English Muffin
Split an English muffin and toast the halves. Spread each half with whipped cream cheese. Top with a thin layer of strawberry jam, followed by a layer of strawberry slices.
Crock Pot BBQ Pork Loin
3 lbs. pork tenderloin
1 (8oz) can Dr. Pepper
2 teaspoons minced garlic
3 teaspoons chili powder
1 teaspoon ground oregano
2 tablespoons Worcestershire sauce
1 cup BBQ Sauce (I use Sweet Baby Rays)
Place the pork, soda, garlic, chili powder, oregano, and Worcestershire sauce in the crockpot. Cover and cook on LOW for 6-8 hours.
When the meat falls apart easily, shred it directly in the crockpot with two forks. Add the BBQ sauce and stir with the liquid in the crockpot.
Preheat the oven to 400 degrees (or use the broil setting if you have that) and transfer the mixture to a baking sheet lined with foil. Spread it in an even, thin layer and cook in the preheated oven until the juices are bubbling and the edges are crispy, 10-15 minutes (less time if you have a broil setting).
Transfer to a serving platter and coarsely chop.
Whole Milk Greek Yogurt: Greek God’s
Cous Cous: Near East boxed cous cous OR Rice Select
Mini Waffles: Eggo or Earth’s Best
Granola Bars : Clif Kids Zbar
Fruit Pouch: Ella’s Kitchen