pomegranate chicken salad

A delicious lunch recipe from a neighborhood blogger, Everyday M&K.

Pomegranate Chicken Salad

Prep Time10 mins

Course: Main Course

Keyword: chicken salad, pomegranate chicken salad, quick lunch

Servings: 4

Ingredients

• 2 cups shredded (rotisserie) chicken
• 1/2 cup mayo
• 1/4 cup celery (peeled and chopped)
• 1/4 cup pomegranate seeds
• 2 Tbsp pumpkin seeds
• 1 tsp dijon mustard
• 1/4 tsp salt

Instructions

• Mix all of the ingredients except for a few pomegranate and pumpkin seeds in a large bowl.
• Serve in lettuce cups, on crackers, or toast.
• Garnish with remaining pomegranate seeds and pumpkin seeds.

During the Covid-19 quarantine, we planned chili for dinner one night, but wanted cornbread to go with it. This Taste of Home recipe was perfect for what we had in the pantry and fridge and the kids absolutely loved it!

Honey Cornbread

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 1 cup heavy whipping cream
• 1/4 cup canola oil
• 1/4 cup honey

Directions

• In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan.
• Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Cheeseburger macaroni

We introduced the kids to an old childhood favorite, cheeseburger macaroni, but wanted it to be homemade. Kory found this recipe from The Salty Marshmallow that everyone ate happily enough.

One Pot Homemade Hamburger Helper

One Pot Homemade Hamburger Helper is just like the classic favorite Cheeseburger Macaroni that we all know and love!  This homemade version is made in one pot, rich and cheesy and tastes so much better than the boxed version!

Ingredients

• 1 Pound Ground Beef
• 1 Tablespoon Ketchup
• 1 Teaspoon Dijon Mustard
• 1 Teaspoon Hot Sauce Optional
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Seasoned Salt
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1 1/2 Cups Macaroni
• 3 1/2 Cups Broth or Water
• 1/2 Cup Sour Cream
• 2 Cups Shredded Cheddar Cheese

Instructions

• Cook the ground beef in a large skillet over medium high heat until no longer pink. Drain grease and return meat to the pan.
• Reduce heat to low and add the ketchup, mustard, hot sauce, seasonings, macaroni and broth to the pan and stir well to combine.
• Cover and simmer for 12-15 minutes until macaroni is cooked through.
• Remove pan from heat and stir in the sour cream.
• Return the pan to the warm burner and stir in the shredded cheese until well combined.