taco salad -

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1 pound ground beef
1 teaspoon avocado oil (or any oil of choice)
2 tablespoons taco seasoning (store-bought or home-made)
8 ounces romaine lettuce (chopped)
1 ⅓ cups grape tomatoes (halved)
¾ cup cheddar cheese (shredded)
1 medium avocado (cubed)
½ cup green onions (chopped)
⅓ cup salsa
⅓ cup sour cream
Instructions:

Heat the avocado oil in a large skillet over medium-high heat.

Add the ground beef and cook until browned.
Add the taco seasoning and stir to combine.
Remove from heat and let cool slightly.
In a large bowl, combine the romaine lettuce, grape tomatoes, cheddar cheese,
avocado, and green onions.
Add the ground beef mixture to the bowl and toss to combine.
Serve with salsa and sour cream.
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pizza

1 can (8 oz) pizza sauce (1 cup)

5 hot dogs, cut into 1/4-inch slices
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
Cooking spray
1 1/4 cups shredded Cheddar cheese (5 oz)
Instructions:

Heat gas or charcoal grill. Spread pizza sauce over crust to within 1/2 inch of
edge. Top with hot dogs and cheese.
When grill is heated, place pizza on gas grill over medium heat or on charcoal
grill over medium coals; cover grill. Cook 10 to 15 minutes or until crust is
golden brown and cheese is melted.
Enjoy your hot dog pizza!
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choclate icecream

6 oz. chocolate (semisweet or dark), roughly chopped

1 1/2 c. whole milk
1 1/2 c. heavy cream
1/3 c. cocoa powder
3/4 c. granulated sugar
6 large egg yolks
2 tsp. pure vanilla extract
1/4 tsp. kosher salt
Instructions:

In a large saucepan over medium heat, combine chocolate, milk, cream, cocoa powder,
and sugar. Cook until chocolate is melted and mixture is smooth.
In a medium bowl, whisk egg yolks until lightened in color. Gradually whisk in
about 1 cup of the hot chocolate mixture until smooth.
Pour egg mixture back into saucepan with remaining chocolate mixture and cook over
low heat, stirring constantly, until thick enough to coat the back of a spoon.
Remove from heat and stir in vanilla and salt.
Strain mixture through a fine-mesh sieve into a large bowl and let cool to room
temperature.
Cover and refrigerate until well chilled, at least 2 hours or overnight.
Churn mixture in an ice cream maker according to manufacturer’s instructions.
Enjoy your chocolate ice cream!