Air Fryer Crispy Chicken Bowls with Fried Rice & Yum Yum Sauce

Ingredients

Crispy Chicken

• 1 lb boneless, skinless chicken thighs, trimmed and diced
• 2 tbsp coconut aminos
• 1 tbsp toasted sesame oil
• 2 cloves garlic, grated
  or 1 tsp granulated garlic

Roasted Vegetables

• 1 small zucchini, diced
• 1 small yellow zucchini, diced
• 1 small broccoli crown, cut into florets
• ¼ white onion, roughly chopped
• 2 small carrots, thinly coined
• 3 tbsp coconut aminos
• 1 tbsp toasted sesame oil
• Granulated garlic, to taste
• Black pepper, to taste

Fried Rice

• 1 cup cooked rice
• ¼ cup frozen peas and carrots
• 1 tbsp coconut aminos
• Drizzle of toasted sesame oil

Yum Yum Sauce

• ¼ cup mayonnaise
• 1 tbsp sriracha
• 1 tbsp coconut aminos
• 1 tbsp honey
• ½ tbsp rice vinegar
• 1 tsp honey

Instructions

1. Prepare the vegetables:
   Add the diced zucchini, yellow zucchini, broccoli, onion, and carrots to the large Ninja Crispi glass container. Drizzle with coconut aminos and sesame oil. Season with granulated garlic and black pepper.
2. Cook the vegetables:
   Cook on the Roast setting at 375°F for 12 minutes.
3. Marinate the chicken:
   While the vegetables cook, combine the diced chicken thighs with 2 tbsp coconut aminos, 1 tbsp toasted sesame oil, and garlic. Let the chicken marinate while the vegetables cook.
4. Cook the chicken:
   Add a divider on top of the vegetables, then place the marinated chicken thighs on top. Cook on the Air Fry setting at 375°F for an additional 12 minutes, or until the chicken is golden brown and crispy and reaches 165°F internally.
5. Make the fried rice:
   Combine the cooked rice, peas and carrots, coconut aminos, and a drizzle of sesame oil. Place the rice in a smaller glass container in a thin layer. Cook on the Air Fry setting at 375°F for 5–7 minutes, or until crisp to your liking.
6. Make the yum yum sauce:
   Whisk together the mayonnaise, sriracha, coconut aminos, honey, and rice vinegar until smooth.
7. Assemble the bowls:
   Add the crispy chicken, roasted vegetables, and fried rice to a bowl. Drizzle with the yum yum sauce and enjoy!

One-Pan Chicken Bacon Cheddar Pasta

Ingredients

• 1 lb bacon, chopped
• ½ onion, diced
• 1½ lbs chicken, cut into small bite-size cubes
• Chicken seasoning, to taste
• Steakhouse seasoning, to taste
• 3 Tbsp cornstarch
• 1 carton low-sodium chicken broth
• 1 lb pasta (we used protein pasta)
• 1 cup heavy cream
• 2 cups shredded cheddar cheese, divided

Instructions

1. Cook the bacon and onion.
   In a large skillet over medium heat, cook the chopped bacon. When the bacon is about ¾ of the way cooked, add the diced onion. Continue cooking until the onion is translucent and the bacon is crispy. Remove the bacon and onion and drain on paper towels, leaving the bacon grease in the skillet.
2. Cook the chicken.
   Cut the chicken into small bite-size pieces. Season to taste with chicken seasoning and steakhouse seasoning. Add the cornstarch and toss until the chicken is evenly coated.
   Add the chicken to the skillet with the bacon grease. Cook over medium-high heat for about 3 minutes on each side, then toss/stir for another 30 seconds or so. Remove the chicken from the skillet.
3. Cook the pasta.
   Add the chicken broth and pasta to the same skillet. Increase the heat to high. Once boiling, cook for about 8 minutes, or until the liquid is absorbed and the pasta is cooked through.
4. Make the cheese sauce.
   Reduce the heat to low and add the heavy cream. Stir, then add 1 cup of shredded cheddar cheese and stir until melted. Add the remaining 1 cup of cheddar cheese and stir until completely melted.
5. Combine everything.
   Add the cooked bacon, onion, and chicken back to the skillet. Toss everything together until well combined.

Recipe: supermommyof123/Instagram

One-Pan Garlic & Herb Mini Ravioli

Ingredients

• 1 lb Italian sausage
• ½ yellow onion, diced
• Drizzle of sun-dried tomato oil
• ¼ cup sun-dried tomatoes, chopped
• 1 tbsp minced garlic
• Garlic & herb seasoning, to taste
• Onion & herb seasoning, to taste
• 2 cups chicken broth
• 1 lb mini ravioli
• ½ cup heavy cream
• 1 package Boursin Garlic & Fine Herbs cheese
• Freshly shredded Parmesan, for topping
• Red pepper flakes, to taste

Instructions

1. Cook the sausage: In a large skillet, cook 1 lb Italian sausage. When it is about halfway cooked, add the diced onion, a drizzle of sun-dried tomato oil, and the chopped sun-dried tomatoes.
2. Once the sausage is fully cooked, add the minced garlic and cook until fragrant. Season to taste with garlic & herb seasoning and onion & herb seasoning.
3. Add the broth: Pour 2 cups of chicken broth into the same pan and bring to a boil. Season again with the same seasonings, if desired.
4. Cook the ravioli: Once the broth is boiling, add 1 lb of mini ravioli. Cook for 3–4 minutes, tossing occasionally.
5. Make it creamy: Add ½ cup heavy cream and turn the heat down. Add 1 package of Boursin Garlic & Fine Herbs cheese. Stir until the cheese is completely melted and the sauce is creamy.
6. Finish: Top with freshly shredded Parmesan and red pepper flakes.

Sheet Pan Breakfast Burritos

Ingredients

• 10 burrito-sized tortillas
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small sweet onion, diced
• 24 oz breakfast sausage
• Mozzarella cheese

Egg base:

• 10 eggs
• 1 cup cottage cheese
• Salt & pepper
• Garlic powder

For the sauce:

• 1/2 cup Greek yogurt
• 1/4 cup sour cream
• 1/4 cup hot sauce
• Avocado oil spray

Cook breakfast sausage, add to oiled sheet pan

Dice vegetables and add to sheet pan

Add all ingredients for egg base in a blender and blend

Pour egg base over sheet pan

Add cheese on top

Bake at 400º for 15 minutes

Let cool and slice with pizza cutter 10 even egg squares

Add layer of sauce on tortilla

Add egg slice

Fold and wrap in foil

Can be stored in fridge in airtight container for 4 days, or in freezer for 3 months.

Reheat in microwave or air fryer.

Recipe: Carlee Fischer- caileeeats.com

Sausage Hash Brown Breakfast Casserole

INGREDIENTS: 

• 2 lb hot breakfast sausage 
• 1 (30-32oz) bag frozen shredded hash browns 
• 1 tsp salt 
• 1/2 tsp pepper 
• 1/4 tsp garlic powder 
• 1/4 tsp onion powder 
• 2 cups shredded cheddar cheese 
• 8 eggs 
• 2 cups milk 

INSTRUCTIONS: 

Preheat oven to 350 degrees. In a large skillet, cook sausage until no longer pink. Drain fat. Add hash browns to skillet and cook until lightly brown. Place hash browns in bottom of lightly greased 9x13-inch pan. Top with sausage and cheese. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture. **Cover and refrigerate at this point if baking later.** Bake, uncovered, for 35-40 minutes.

Recipe: https://www.plainchicken.com/sausage-hash-brown-breakfast-casserole/

Smoked Meatloaf

 Ingredients:

• 1 lb. Ground beef
• 1 lb. Ground pork
• 8 strips bacon, cooked and chopped
• 2 eggs whisked
• 1/2 cup Italian Panko bread crumbs
• 1/4 cup Milk
• 1 tsp seasoned salt
• 1 tsp garlic powder
• 1/2 cup Yellow onion chopped
• 1/2 tsp. Ground black pepper
• 2 cups cheddar cheese, shredded

Instructions:

1. Preheat and prepare electric smoker to 325º F. 
2. In a large mixing bowl combine all ingredients. Shape into a loaf.
3. Place on smoker and smoke until the internal temperature is 165º F, which should take about 1 1/2 hours.
4. Remove from smoker, slice and serve immediately.

Leftovers

Meatloaf will keep in the refrigerator for four to five days. If you think it will be a while before it’s eaten, just wrap it well and tuck it in the freezer for up to 3 months. 

Gooey Butter Cake

Our friend, Stacey, brought this over one night for dessert and Jackson fell in love! So much so, that this was his request for his 10th birthday cake! It's delicious and a crowd-pleaser for kids and adults alike.

Ingredients:

• 1 box yellow cake mix
• 1 stick butter
• 3 eggs
• 1 8oz. pkg cream cheese
• 2 3/4 cup powdered sugar (save a little to dust the top)

Directions:

Mix dry cake mix, softened butter and one beaten egg in a bowl- the mixture will be stiff.

Press the mixture into 9x13 pan, making a small edge around the sides.

Mix softened cheese and two eggs until smooth; add powdered sugar.

Pour on top of the cake mixture.

Bake at 350° for 30-40 minutes.

Do not over bake! Only bake until the top begins to brown.

Allow cake to cool. 

Dust top of the cake with powdered sugar.

Cut into 24 squares (it's rich...you don't need a lot!) and enjoy!

Recipe: Heather Lewis via Stacey Stewart