This meatloaf is many steps above the bland and boring meatloaf we all know and loathe. The combination of almond flour and egg mixed with the ground turkey gives it a cheesy flavor and texture. The tomato-basil topping is downright delicious. I found it challenging to take a pretty photo of it. I hope you’ll trust me that it tastes great! It looks appetizing in person. It is Whole30 and Paleo approved, gluten free, and dairy free. It is very quick and easy to make too.

This is another fantastic Whole 30 approved recipe. Who doesn’t love chicken nuggets? These are particularly yummy with a hint of sweetness from the sweet potato, perfectly sized for dipping. The nuggets are surprisingly easy to make too.

We discovered the slow cooker is by far our favorite way to cook turkey legs. When you do nothing more than add salt and pepper and cook low and slow, the meat ends up so tender you can pull it cleanly off the bone with your fingers. It tastes so delicious we end up with nothing left but a pile of shiny white bones and tendons. There are so many little bones in turkey legs a lot of it usually ends up not getting eaten. Carnivals are always full of people walking around with a carnage-covered turkey bone. The slow cooker totally solves this problem, and the flavor and texture of the turkey soar.

Chicken tikka masala is chicken cooked in a creamy sauce with a mix of Indian-inspired masala spices. In this lightened-up version from Weight Watchers, tomatoes make it rich and filling and Greek yogurt gives it creaminess. It is spicy in the sense of being filled with the flavors of ground spices (there are no hot peppers). The recipe takes about 15 minutes to throw together. You can easily double it. It freezes well.

This lovely recipe consists of chicken smeared with a salty, umami mix of miso paste, honey, butter, and rice vinegar, and roasted with whatever veggies you have on hand. This time, I used broccoli and little red potatoes. It is such an easy, healthy, and delicious meal, it has become a regular at our dinner table. Or dinner bar to be more accurate, since we usually eat at our gorgeous live edge pecan bar.

This recipe comes from Joyce Goldstein's Cucina Ebraica, a cookbook about the cuisine of Italian Jews. Goldstein writes that for this book, she sought recipes with a long history. The name of this particular dish, Pollo Ezechiele, hints at its Jewish biblical origins. Goldstein explains that for much of Italian history, chicken was more expensive than other meats, so the chicken repertoire of Italian Jews of the past was limited. They tended to use the least expensive cuts, like giblets and other odd pieces that could be ground up and shaped into meatballs. Roasted and fried chicken were reserved for holiday and Sabbath meals. I imagine Ezechiele's Chicken may have been a special occasion meal in times past.