Ever since I first made this recipe, I crave it at least once a week. It is SO easy but full of flavor, and can be cooked from start to finish in 20 minutes!
4 Ingredient Air-Fryer Buffalo Ranch Chicken Recipe: 2 chicken breast cutlets 1/4 cup buffalo sauce 1/2 cup Panko bread crumbs 2-3 tablespoons ranch seasoning packet
steps: 1. Pour the buffalo sauce in one bowl, and the Panko bread crumbs and ranch seasoning together in a separate bowl. 2. First dip the chicken breast into the buffalo sauce, and then coat in the Panko/ranch mixture. 3. Spray your air-fryer with non-stick cooking spray, add in the chicken breasts, and spray the top of the chicken breasts as well (this helps it get extra crispy!) 4. Air-fry at 380 degrees F for 10 minutes on one side, and then flip, and air-fry another 5-10 minutes (this will depend on the thickness of your chicken breasts). 5. Enjoy!
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This is a fun, simple recipe to throw together for the family to spice up your typical weeknight dinner rotation. I was able to find the store-bought potsticker wrappers at my regular grocery store – these last a while in the refrigerator or freezer and they make the recipe so much easier. The rest of the ingredients are pantry / refrigerator staples that you can easily mix up depending on what you have in your kitchen at any time. Enjoy!
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Tofu Scallion Potstickers Recipe: 1 tablespoon sesame oil 2 teaspoons garlic, minced or chopped (about 2 cloves) 2 teaspoons ginger, minced or chopped 1/4 teaspoon red pepper flakes 8 ounces extra firm tofu 2 tablespoons soy sauce 1/3 cup scallions, diced 1 and 1/2 teaspoons sesame seeds 15-20 store-bought potsticker/gyoza wrappers steps: 1. Press your tofu gently between 2 kitchen towels to remove some of the moisture. 2. Add the sesame oil to a medium pan over medium heat. 3. Then add your garlic, ginger, and red pepper flakes and sauté until fragrant, about 2 minutes. 4. Crumble the pressed tofu into the pan with the garlic / ginger mixture. Sauté together for about 5 minutes until more moisture is cooked out of the tofu. 5. Add the soy sauce and sauté about 3-5 minutes more until the liquid is absorbed. 6. Finally, stir in the scallions and sesame sesame seeds and let the mixture cook about 2 minutes more. 7. Lay out your potsticker wrappers, and scoop about 1 to 2 teaspoons of the tofu mixture into the center of each wrapper. 8. Wet the outline of the wrapper with water so that the edges will stick together when you fold. Fold together in whatever design you want, as long as all the edges are completely sealed! 9. Steam – add a little water to the bottom of a pot and bring to a boil, then add dumplings to the basket part and cover for 7 to 8 minutes. 10. If you would like your dumplings crispy, steam according to the above directions and then air-fry for 3-5 minutes watching carefully so they do not burn!
I’ve been loving this recipe lately – it’s such a good grab & go breakfast, and the apple cinnamon flavor is perfect for the fall/winter time!
Apple Cinnamon Overnight Oats Recipe: 1/2 ripe banana, mashed 1/2 cup old fashioned oats 3/4 cup milk (I use unsweetened vanilla almond milk) 3 tablespoons greek yogurt, plain 1/4 teaspoon cinnamon 2 tablespoons golden raisins 1/4 cup green apple, chopped
steps: 1. Mix all ingredients in a Tupperware or jar. To best evenly distribute the banana, I like to first mash my banana in the container, then add the oats and mix together with with banana before adding the rest of your ingredients. 2. Let the oats sit in the refrigerate to thicken. 3. Enjoy!
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Here is a delicious and creamy seasonal dish perfect for any chilly fall night. The sauce comes together in about 10 minutes and you have a perfect and comforting meal!
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Pumpkin Pasta Sauce Recipe: 1 tablespoon olive oil 1 tablespoon fresh sage, chopped 2 garlic cloves, minced 1 cup pumpkin puree 1/2 cup vegetable broth 1/2 cup unsweetened original almond milk (or milk of your choice) 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon onion powder 1/8 teaspoon ground nutmeg 1/4 cup parmesan cheese
steps: 1. Heat olive oil over medium heat. Add the chopped sage and sauté until fragrant and softened, about 2 minutes. 2. Add the garlic and sauté for another couple minutes. 3. Add the pumpkin puree, vegetable broth, milk, salt, pepper, onion powder, and nutmeg. Stir and bring to a simmer. 4. Simmer pumpkin mixture for about 5 minutes until mixture has combined and thickened. 5. Add parmesan cheese and stir until melted into the sauce. Add your noodles of choice and enjoy!
Sooo I recently got an air fryer for my birthday…and I’m obsessed. It pre-heats in 1 minute, doesn’t heat up my entire apartment, and makes the most delicious crispy foods in just minutes. Here’s a super quick, easy fall side that is full of flavor. The shredded sprouts get so crispy and you can customize the add-ins each time you make it!
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Crispy Air Fried Brussels Sprouts 10 ounces shredded brussels sprouts 1 tablespoon olive oil 2 tablespoons balsamic vinegar 1/4 teaspoon salt 1/4 teaspoon onion powder 1/8 teaspoon garlic powder 1/8 teaspoon black pepper 1/4 cup honey roasted sliced almonds (I got mine from Trader Joe’s, but you can use any sliced/slivered nut you prefer!) 1/4 cup golden raisins 1/4 cup shaved parmesan & asiago cheese blend (I got mine from Trader Joe’s, but feel free to just use parmesan or just use asiago if that is what is available to you!)
steps: 1. Toss your shredded brussels sprouts with olive oil, 1 tablespoon of the balsamic vinegar, salt, onion powder, garlic powder, and black pepper 2. Transfer shredded brussels to your air fryer heated to 375 degrees F. 3. Cook for approximately 12 minutes, stopping to toss/stir every 4 minutes. (if you do not have an air fryer, you can bake these in the oven at 400 degrees F for about 20 minutes, tossing part way through) 4. Remove brussels from air fryer and add to medium bowl. 5. Toss crispy brussels with almonds, raisins, final 1 tablespoon of balsamic vinegar, and cheese. Enjoy!!
