In a large skillet over medium high heat, brown the hamburger, onions, and green pepper.  Mix together the remaining ingredients, then add to the pan and stir in to combine.  Reduce the heat to low and simmer until all seasoning are well blended, about 15-30 minutes (depending on how much time you have).

Serve on hamburger buns or Hawaiian rolls with American cheese.

Preheat oven to 400 degrees.  In a large bowl, lightly beat the egg.  Add the breadcrumbs, onion, garlic, 1/4 cup ketchup, parsley, parmesan, horseradish, dijon, oregano, salt, and pepper and mix well.  Add the ground beef and white cheddar cheese.  With your hands, mix the ingredients together until everything is combined well.  Form into 6 meatloaves and place on a sheet pan coated with cooking spray.  Bake at 400 for 20 minutes.  After 20 minutes, brush the remaining 1/4 cup ketchup over the tops of the meatloaves.  Bake for an additional 5-10 minutes, until the meatloaf is cooked through.

Heat an air fryer to 375 degrees.

Carefully cut a pocket lengthwise down the side of the chicken breast, being careful not to cut all the way through.  This will create the pocket for the broccoli cheese filling. (If your chicken breasts are really thick, pound them out a little before cutting the pocket).

Using a fork, mash together the cream cheese, broccoli, and shredded cheddar cheese until well combined.

In a flat dish, mix together the whole wheat bread crumbs, panko, garlic salt, and onion powder. 

In a wide bowl, lightly beat the egg.

Stuff the broccoli cheese mixture into the pocket you cut in the chicken. Use toothpicks to secure if necessary.  Dip all sides of the stuffed chicken breast into the egg, then into the breadcrumb mixture.

Place the stuffed and breaded chicken breasts into the air fryer.  Cook for 10 minutes, then flip and cook for 7 more minutes, or until the chicken reaches an internal temp of 165 degrees.

For the Pickled Onions:

Combine the warm water, sugar, and salt and stir to dissolve.  Add the apple cider vinegar and stir.  Halve and slice the red onion and add to a mason jar or bowl with an airtight sealing lid.  Pour the liquid over the top, making sure all onions are covered by liquid.  Seal the container and store in the fridge for 2-3 weeks.

For the Smoky Pulled Chicken:

In the Instant Pot, combine the can of diced fire roasted tomatoes and 5 chipotle peppers. Use a wooden spoon to mash the peppers and tomatoes.  Add the garlic, oregano, cumin, smoked paprika, lime juice, brown sugar, salt, and pepper and stir to combine.  Add the chicken breast to the pot, turning to coat them in the sauce.  Close the lid and set the valve to sealing.

Using the manual setting, set the instant pot to 20 minutes at high pressure.  When the instant pot is finished cooking, carefully release the steam using the steam release valve.  (If you have never used an instant pot before, be very careful at this step, as the steam escaping will be very hot).

Transfer the chicken to a cutting board and shred using two forks.

With an immersion blender, puree the remaining sauce in the pot until there are no more chunks of tomato or pepper and the sauce has slightly thickened (It won’t get terribly thick).  Add the shredded chicken back to the pot and using tongs, combine well with the sauce.

Serve in tortilla, topped with sliced avocado, pickled onions, feta, and a squeeze of lime juice.

Prepare grill or Traeger.  

Combine hoisin, rice vinegar, maple syrup, ginger, lime juice, Chile garlic paste, and garlic in a bowl and whisk together.

Butterfly the pork tenderloin by slicing lengthwise, not through to the other side.  Press the pork flat and sprinkle with salt and pepper.  Place the butterflied pork on the grill and cook for 5 minutes.  Flip the pork over, baste with the sauce, and cook 5 more minutes.  Flip the pork again, baste with the sauce, and cook 5 more minutes.  Continue flipping and basting the pork until it reaches the desired degree of doneness (I prefer mine cooked to 155 degrees).   Let the meat rest for 5 minutes before slicing.  Serve the sliced pork pieces topped with mango salsa.