The Note - @home recipes

You'll Need:

• 10 flour tortillas
• 1½ cups shredded cheddar cheese
• 1 lb ground beef
• 1 large white onion, diced
• 1 garlic clove, minced
• 1 red bell pepper, diced
• 1 jalapeño, diced
• 2 tbsp cayenne pepper
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp paprika
• 1 tsp ground cumin
• 1 lime
• 1½ cups shredded mozzarella cheese (you can also substitute fiesta blend or Mexican style cheese)
• 1 cup tortilla chips

Here's How: https://www.scrumdiddlyumptious.com/taco-crunch-ring/

Ingredients

• 3 lb yellow squash, sliced or diced

• 1/2 c diced Vidalia onion, optional
• 1 can(s) cream of mushroom or chicken soup, 10.5 oz.
• 1 c mayonnaise

• 1 egg
  

• 8 oz shredded cheddar cheese (sharp is my favorite)
  

• 1 tsp salt
  

• 1/2 tsp fresh ground black pepper
  

Topping

• 2 sleeves of Ritz type crackers, crushed
• 1 stick melted butter

Here's How: https://www.justapinch.com/recipes/side/vegetable/slap-your-mama-its-so-delicious-southern.html?fbclid=IwAR3HV7Ytcqrc5b3pwTKrtUjeyZols1SUp3bt7c2DHvpIUrNSemBxzXx5LmU

3 avocados

24 thin strips of bacon

1/4c. ranch dressing, for dipping

Directions:

For Air Fryer:

1. Slice each avocado into 8 equally-sized wedges. Wrap each wedge with a strip of bacon, cutting bacon if needed.
2. Working in batches, arrange in air fryer basket in a single layer. Cook at 400° for 8 minutes until bacon is cooked through and crispy.
3. Serve warm with ranch.

For Oven:

1. Preheat oven to 425º. Slice each avocado into 8 equally-sized wedges. Wrap each wedge in bacon, cutting bacon if needed. Place on a baking sheet, seam side down.
2. Bake until bacon is cooked through and crispy, 12 to 15 minutes.
3. Serve with ranch dressing.

Nutrition (per serving): 120 calories, 4 g protein, 3 g carbohydrates, 2 g fiber, 0 g sugar, 11 g fat, 2 g saturated fat, 190 mg sodium