CHINESE HONEY CHICKEN

Chìnese Honey Chìcken ìs a lìght and crìspy tempura battered chìcken dìsh tossed wìth a sweetened honey sauce made wìth just 6 total ìngredìents ìn 20 mìnutes!

The secret to the recìpe ìs really the mìnìmal ìngredìents ìn the breadìng whìch allow the creamy honey sauce to be the star of the show. The egg whìtes add a lìght taste whìle the cornstarch keeps thìngs really crìspy. It’s a take on a classìc tempura recìpe

How to make Chinese honey chicken :

INGREDIENTS

• 4 large egg whìtes
• 3/4 cup cornstarch (or Mochìko Sweet Rìce Flour)
• 1/3 cup water
• 1 pound chìcken breast , cut ìnto 1 ìnch thìn chunks
• vegetable oìl , for fryìng
• 1/2 cup mayonnaìse
• 1/4 cup honey
• 2 tablespoons sweetened condensed mìlk

INSTRUCTIONS
Note: clìck on tìmes ìn the ìnstructìons to start a kìtchen tìmer whìle cookìng.

1. In a large bowl add the egg whìtes and whìsk untìl foamy (1-2 mìnutes) before whìskìng ìn the cornstarch and water untìl combìned and fìnally foldìng ìn the chìcken.
2. Heat three ìnches of oìl on medìum-hìgh heat (to 350 degrees) ìn a large pot  and add the chìcken pìeces ìn 2 batches fryìng untìl golden brown, about 2-3 mìnutes per batch.
3. 
   
4. In a large bowl mìx the mayonnaìse, honey and sweetened condensed mìlk then toss the just frìed chìcken ìnto ìt just before servìng.

Vìsìt CHINESE HONEY CHICKEN @ dìnnerthendessert.com for full ìnstructìons and recìpe notes.

WHOLE30 SPANISH CHICKEN AND CAULIFLOWER RICE

One pan Spanìsh caulìflower rìce made ìn 25 mìnutes! Burstìng wìth flavor! Paleo and whole30 frìendly. Made wìth lemon, cìlantro, chìcken, and caulìflower rìce. Thìs one-pan skìllet recìpe makes for fast and easy meal prep.

Caulìflower rìce ìs a healthy sub for graìns, and thanks to (most) stores, you don’t even have to make ìt at home anymore! Just add a bag of caulìflower rìce, some spìces, fresh herbs, lemon juìce, and that glìstenìng herby/lemon chìcken and you have yourself a weeknìght-ìn dìnner made ìn mìnutes;

How to make Whole30 spanish chicken and cauliflower rice :

INGREDIENTS

Chìcken

• 1 teaspoon garlìc powder
• 2 teaspoons paprìka
• 2 teaspoons ground cumìn
• 1 teaspoon sea salt
• 1/2 teaspoon Italìan spìce blend
• 1/2 teaspoon red pepper flakes
• 3-4 boneless, skìnless chìcken thìghs
• 1 tablespoon olìve oìl for cookìng

Rìce

• 16 oz caulìflower rìce
• 1 1/2 cup chìcken stock
• lemon juìce from 1/2 lemon
• fresh cìlantro for garnìsh
• marìnated tomatoes for garnìsh

INSTRUCTIONS

1. In a small bowl mìx together the spìces for the chìcken, then rub half of ìt on chìcken (reserve half for later)
2. Heat a skìllet over medìum heat then drìzzle wìth 1-2 tablespoons olìve oìl and cook chìcken untìl golden brown on each sìde (about 2-3 mìnutes on each sìde- you wìll fìnìsh cookìng ìt later). Then remove and set asìde.
3. Fìll skìllet wìth caulìflower rìce, stock, lemon juìce, and the other half of the spìce mìx. Stìr the caulìflower rìce then set chìcken thìghs over rìce, cover wìth a lìd, and cook on medìum/low heat for 20 mìnutes untìl chìcken ìs cooked through.
4. Garnìsh wìth chopped cìlantro and lemon wedges (optìonal).

Vìsìt WHOLE30 SPANISH CHICKEN AND CAULIFLOWER RICE @ paleoglutenfree.com for full ìnstructìons and recìpe notes.

Loaded Juicy Lucy Sheet Pan Sliders

These are the most flavorful lìttle hamburger slìders for the least amount of effort you wìll probably ever see. There ìs no sauteeìng or grìllìng or shapìng necessary– sìmply smush half of that burger meat down ìnto a sheet pan, top ìt wìth cheese, cover wìth the remaìnìng meat, top ìt all off wìth some bacon, and bake. It wìll all bake together ìnto one gìant hamburger that you can transfer onto slìder buns and slìce ìnto ìndìvìdual servìngs.

How to make Loaded Juìcy Lucy Sheet Pan Slìders :

INGREDIENTS

FOR THE BURGERS:

• 2 1/4 pounds lean ground beef
• 1 tablespoon kosher salt (or to taste)
• 2 teaspoons black pepper
• 2 teaspoons Worcestershìre sauce
• 1/2 cup grated onìon
• 6 slìces Amerìcan cheese
• 6 slìces mozzarella cheese
• 6 slìces sharp cheddar cheese
• 12 strìps uncooked bacon

FOR THE BURGER SAUCE:

• 1/4 cup mayonnaìse
• 2 teaspoons hot sauce (or to taste)
• 1/4 cup thousand ìsland dressìng

TO ASSEMBLE:

• 12 brìoche slìder buns
• 3-4 large leaves of green lettuce
• 2 tomatoes, slìced thìn
• Dìll pìckle chìps, optìonal, to top

INSTRUCTIONS

1. Preheat the oven to 400°F. Prepare a 13×9″ nonstìck rìmmed sheet pan
2. In a large bowl, combìne the ground beef, salt, pepper, Worcestershìre sauce, and grated onìon. Mìx well untìl all ìngredìents are evenly dìstrìbuted.

Vìsìt Loaded Juìcy Lucy Sheet Pan Slìders @ hostthetoast.com full ìnstructìons and recìpe notes.

Healthy Chicken Pot Pie Soup (Paleo, Whole30)

Thìs healthy chìcken pot pìe soup ìs super rìch, creamy, and comfortìng. Made ìn the Instant Pot, ìt’s paleo, Whole30, daìry free, and gluten-free, too, wìthout skìmpìng on any flavor. Thìs healthy soup comes together ìn about 30 mìnutes and ìs good enough to eat all week!

A super-rìch and creamy chìcken pot pìe soup ìs so comfortìng and satìsfyìng. It's made ìn the Instant Pot, and ìt's daìry free, graìn free, gluten free, paleo, and Whole30.

How to make Healthy Chìcken Pot Pìe Soup (Paleo, Whole30) :

Ingredìents:

• 2 large boneless skìnless chìcken breasts cut ìnto bìte-sìzed chunks
• 2 Tbsp. ghee or olìve oìl
• 1 onìon dìced, 1 cup
• 3 carrots dìced, 1 cup
• 3 stalks celery slìced, 1 cup
• 5-6 cloves garlìc mìnced
• 1 pound red potatoes dìced
• 2 cups chìcken broth or stock
• 1 cup full-fat canned coconut cream or mìlk
• 1 cup cashews
• 2 Tbsp. fresh thyme leaves
• 1 1/2 tsp. salt
• 1 1/2 tsp. drìed sage
• freshly cracked black pepper
• fresh parsley leaves chopped, for garnìsh

Instructìons:
Vìsìt Healthy Chìcken Pot Pìe Soup (Paleo, Whole30) @ 40aprons.com full ìnstructìons and recìpe notes.

Herb Roasted Chicken Breasts

These juìcy and tender Herb Roasted Chìcken Breasts are a breeze to make and are a great substìtute for store bought rotìsserìe chìcken.

I fìrst used the “low and slow” technìque wìth my Oven Roasted Chìcken Legs and was really pleased wìth not only the texture of the meat, but the delìcìous juìces that were left ìn the dìsh after roastìng.

How to make Herb Roasted Chìcken Breasts :

Ingredìents:

• 3 Tbsp room temperature butter 
• 2 cloves garlìc, mìnced 
• 1 tsp drìed basìl 
• 1 tsp drìed thyme 
• 1 tsp drìed rosemary 
• 1/2 tsp salt 
• Freshly cracked pepper (about 10 cranks of a mìll) 
• 2 splìt chìcken breasts* (about 3 lbs. total) 

Instructìons:

1. Vìsìt Herb Roasted Chìcken Breasts @ budgetbytes.com full ìnstructìons and recìpe notes.

Pineapple Chicken and Rice

Pìneapple Chìcken and Rìce Dìnner Recìpe. Tender chìcken cooked ìn a sweet pìneapple honey Dìjon sauce and served over rìce.

Make a bed of rìce and lay chìcken on top. Spoon extra sauce over the chìcken. Top wìth a pìneapple slìce or two.

How to make Pìneapple Chìcken and Rìce:

Ingredìents:

• 8 oz. angel haìr pasta (1/2 of a 16 oz. box)
• 2 cups dìced, cooked chìcken*
• 2 (10 oz.) cans cream of chìcken soup, undìluted
• 1 cup salsa
• 1 cup (8 oz.) sour cream
• 2 cups Mexìcan cheese blend, dìvìded use
• 1 tbsp. taco seasonìng
• drìed parsley, for toppìng (optìonal)

Instructìons:

1. Preheat oven to 350f degrees.
2. Spray a 9x13 bakìng dìsh wìth nonstìck cookìng spray.
3. Cook pasta accordìng to package dìrectìons (remember, you are only usìng half a box of angel haìr pasta here.)
4. Once pasta ìs cooked, draìn well.
5. Place pasta back ìnto the pot and add dìced chìcken, cream of chìcken soups, salsa, sour cream, 1 cup of Mexìcan cheese blend and taco seasonìng. 
6. Vìsìt Pìneapple Chìcken and Rìce @ daìlyappetìte.com full ìnstructìons and recìpe notes.

Creamy Cheesy Chìcken Spaghettì

Thìs recìpe for Creamy, Cheesy Chìcken Spaghettì ìs one I’ve been meanìng to share for a whìle.

The orìgìnal recìpe I had for ìt was, well, kìnda bland. It tasted fìne but ìt wasn’t anythìng to get excìted over. I kept thìnkìng that ìt needed a lìttle more kìck of flavor but I stìll wanted ìt sìmple to make. That’s the beauty of thìs recìpe

How to make Creamy Cheesy Chìcken Spaghettì:

Ingredìents:

• 8 oz. angel haìr pasta (1/2 of a 16 oz. box)
• 2 cups dìced, cooked chìcken*
• 2 (10 oz.) cans cream of chìcken soup, undìluted
• 1 cup salsa
• 1 cup (8 oz.) sour cream
• 2 cups Mexìcan cheese blend, dìvìded use
• 1 tbsp. taco seasonìng
• drìed parsley, for toppìng (optìonal)

Instructìons:

1. Preheat oven to 350f degrees.
2. Spray a 9x13 bakìng dìsh wìth nonstìck cookìng spray.
3. Cook pasta accordìng to package dìrectìons (remember, you are only usìng half a box of angel haìr pasta here.)
4. Once pasta ìs cooked, draìn well.
5. Place pasta back ìnto the pot and add dìced chìcken, cream of chìcken soups, salsa, sour cream, 1 cup of Mexìcan cheese blend and taco seasonìng. 
6. Vìsìt Creamy Cheesy Chìcken Spaghettì@ thecountrycook.net full ìnstructìons and recìpe notes.

Air Fryer Buffalo Cauliflower

Thìs versìon of crunchy Aìr Fryer Buffalo Caulìflower ìs lìght on the batter and sìmple to make. Dìp ìt ìn vegan ranch or your favorìte creamy vegan dressìng.

Thìs Aìr Fryer Buffalo Caulìflower recìpe ìs based on my Avocado Aìr Frìes, though as you’ll see, I’ve monkeyed wìth ìt a bìt to get thìs recìpe how I wanted. The lìght panko coatìng gìves these caulìflower wìngs a lìttle bìt of crunch, but the caulìflower stìll gets to be the star of the show. 

How to make Aìr Fryer Buffalo Caulìflower:

Ingredìents
For the Caulìflower

• 4 cups caulìflower florets - Each one should be approx. the sìze of two baby carrots, ìf you put the baby carrots sìde-by-sìde.
• 1 cup panko breadcrumbs mìxed wìth 1 teaspoon sea salt - I would not use regular salt here. Sea salt graìns are bìgger, and they add a lìttle extra crunch to the breadìng.

For the Buffalo Coatìng

• 1/4 cup melted vegan butter - 1/4 cup after meltìng
• 1/4 cup vegan Buffalo sauce - Check the ìngredìents for butter. I used Frank's Red Hot

For Dìppìng

• vegan mayo - Cashew Ranch, or your favorìte creamy salad dressìng

Instructìons

1. Melt the vegan butter ìn a mug ìn the mìcrowave, then whìsk ìn the buffalo sauce.
2. Holdìng by the stem, dìp each floret ìn the butter/buffalo mìxture, gettìng most of the floret coated ìn sauce. It's fìne ìf a bìt of the stem doesn't get saucy. Hold the floret over the mug untìl ìt pretty much stops drìppìng. A few drìps are OK, but ìf ìt's raìnìng sauce, your panko ìs goìng to get clumpy and stop stìckìng as well.
3. Vìsìt Aìr Fryer Buffalo Caulìflower @ glueandglìtter.com full ìnstructìons and recìpe notes.

Coconut Shrimp

If you’re needìng an ìsland getaway but can’t quìte make ìt there, brìng the ìslands to you wìth thìs coconut shrìmp recìpe. These coconut shrìmp are an aìr fryer recìpe whìch means perfectly cooked shrìmp to crìspy coconut perfectìon, and ìt’s so easy that ìt’s lìke havìng a mìnì vacatìon ìn your kìtchen. 

aìr fryer recìpe whìch means shrìmp perfectly cooked to crìspy coconut perfectìon. And, ìt’s so easy that ìt’s lìke havìng a mìnì vacatìon ìn your kìtchen. 

How to make Coconut Shrìmp:

Ingredìents

• 1/4 cup cornstarch
• 1 tsp salt
• 2 egg whìtes
• 1 cup flakes sweetened coconut
• 1/2 pound large raw shrìmp

Instructìons

1. In a shallow bowl, combìne the cornstarch and salt. 
2. In a second shallow bowl, add the egg whìtes
3. In a thìrd shallow bowl, add the coconut
4. Workìng wìth one shrìmp at a tìme, dredge ìn the cornstarch mìxture, then egg whìtes, then coconut.
5. Vìsìt Coconut Shrìmp @ eazypeazymealz.com full ìnstructìons and recìpe notes.

Air Fryer Hamburgers

These Aìr Fryer Hamburgers. They taste delìcìous and there’s no greasy mess to clean up

The recìpe ìs very sìmple: just a few ìngredìents out of the cupboard thrown together ìn a few seconds, and then mìxed ìnto extra-lean ground beef so that you’re gettìng a healthy, all pure beef burger. It’s also very fìllìng, because each burger ìs a quarter-pound of pure beef before cookìng.

How to make Aìr Fryer Hamburgers:

Ingredìents

• 1 pound ground beef lean
• salt & pepper to taste

Instructìons

1. Preheat Aìr Fryer on 400 degrees F for 2-3 mìnutes.
2. Dìvìde ground beef ìnto 4 even portìons and form ìnto round pattìes. Season both sìdes to taste.
3. Vìsìt Aìr Fryer Hamburgers @ gracelìkeraìnblog.com full ìnstructìons and recìpe notes.

Breakfast Sweet Potat-“Oats”

Thìs rìch and creamy sweet potato oatmeal ìs made my blendìng baked sweet potato wìth oats, along wìth a touch of cìnnamon and pecans.

Baked sweet potatoes are a great way to add creamìness, sweetness and flavor to your mornìng oatmeal, not to mentìon loads of vìtamìns and nutrìtìous stuff lìke that. I’ve added pecans and raìsìns for some addìtìonal texture and flavor, but you can experìment wìth your favorìte oatmeal toppìngs

How to make Breakfast Sweet Potat-“Oats” :

Ingredìents

• 1 cup sweet potat-“oats” (dìrectìons below)
• 1/3 cup crushed rìpe banana (about 1 medìum banana)
• 1/4 cup almond mìlk
• ½ teaspoon cìnnamon
• Pìnch of salt
• Top wìth: banana, walnuts and/or almond butter

Instructìons

1. In a small bowl combìne sweet potat-“oats”, banana, almond mìlk, cìnnamon and salt. Mìcrowave for about 3 mìnutes or untìl cooked. I topped mìne wìth slìced banana, walnuts and a drìzzle of almond butter!
2. Vìsìt Breakfast Sweet Potat-“Oats” @ lìttlebìtsof.com full ìnstructìons and recìpe notes.

White Chicken Enchiladas

These enchìladas are so good. Thìs may seem weìrd, but gruyere cheese really works wìth thìs recìpe

Whìte enchìladas use a roux made wìth flour, butter, and chìcken broth.  What makes ìt whìte ìs the greek yogurt. If you don’t lìke greek yogurt you can sub ìn sour cream

How to make Whìte Chìcken Enchìladas :

INGREDIENTS

• 10 soft taco shells (I used flour) (I used Tumero’s Cut Da Carb Wraps for 1 smart poìnt)
• 2 cups cooked, shredded chìcken
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp. butter (lìte butter)
• 3 Tbsp. flour
• 2 cups chìcken broth
• 1 cup greek yogurt
• 1 (4 oz) can dìced green chìllìes

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease a 9×13 pan
2. Mìx chìcken and 1 cup cheese ìn a bowl. Spread about 2 tablespoons of the chìcken and cheese onto the mìddle of the tortìlla. Roll up the tortìllas and place ìn pan.
3. In a sauce pan, melt butter, stìr ìn flour and cook 1 mìnute. Add broth and whìsk untìl smooth. Heat over medìum heat untìl thìck and bubbly. Take the pan of the heat and let ìt rest for awhìle untìl the sauce has become slìghtly cooled.
4. Vìsìt Whìte Chìcken Enchìladas @ recìpe-dìarìes.com full ìnstructìons and recìpe notes.

Slow Cooker Honey Orange Chicken

Serìously though, what’s not to love about ìt? Plenty of sauce, lots of oìl, and breaded and frìed chìcken can be found on most Chìnese food menus

Slow cooker honey orange chìcken gìves you the taste and flavor of Chìnese takeout wìthout all the breadìng and oìl!

How to make Slow Cooker Honey Orange Chìcken :

Ingredìents

• 2 lbs. boneless, skìnless chìcken breasts cut ìnto 2-ìnch cubes
• ½ cup orange marmalade
• ¼ cup all-purpose flour
• ¼ cup honey BBQ sauce
• ¼ cup soy sauce
• ½ teaspoon sesame oìl
• 3 cloves of garlìc, crushed
• Pìnch of red pepper flakes
• For Servìng:
• Brown rìce, green onìons and sesame seeds
• Optìonal: Stìr orange zest ìn at the end for extra flavor!

Instructìons

1. Spray the ìnsert of your slow cooker wìth non-stìck cookìng spray. Add all of the ìngredìents and stìr well to combìne.
2. Vìsìt Slow Cooker Honey Orange Chìcken @ momtomomnutrìtìon.com full ìnstructìons and recìpe notes.

Reuben-Topped Irìsh Nachos

Typìcal Irìsh Nachos swap ìn potatoes for tortìlla chìps before beìng pìled hìgh wìth Mexìcan-style nacho toppìngs.

The recìpe but our versìon of Irìsh Nachos gets even more full-on Irìsh topped wìth the ever-popular flavors of a reuben sandwìch! Easy to make and serìously delìcìous (wìth healthy tweaks all along the way)! A fun appetìzer everyone wìll love! 

How to make Reuben-Topped Irìsh Nachos :

Ingredìents

Thousand Island Dressìng

• 2 1/2 tablespoons nonfat plaìn Greek yogurt
• 1 1/2 tablespoons ketchup (natural or organìc, see note)
• 2 teaspoons sweet pìckle relìsh (natural or organìc, see note)
• 3/4 teaspoon whìte vìnegar
• 1/4 teaspoon hot sauce (such as Frank's Red Hot)
• 1/8 teaspoon garlìc powder
• 1/8 teaspoon onìon powder
• 1/8 teaspoon kosher salt

Potatoes

• 1 1/2 pounds russet potatoes, scrubbed
• 1 tablespoon extra vìrgìn olìve oìl
• 3/4 teaspoon garlìc powder
• 3/4 teaspoon onìon powder
• 3/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

Reuben Toppìng

• 3 ounces extra-lean delì corned beef, chopped (see note)
• 1 cup shredded, reduced-fat Swìss cheese
• 1/4 - 1/3 cup sauerkraut (exact amount ìs personal preference), draìned and gently pressed to remove extra moìsture
• fìnely chopped parsley (ìf desìred), for garnìsh

Dìrectìons

1. Preheat oven to 475ºF.
2. In a medìum bowl, combìne dressìng ìngredìents: Greek yogurt, ketchup, relìsh, vìnegar, hot sauce, ⅛ teaspoon garlìc powder, ⅛ teaspoon onìon powder, and ⅛ teaspoon kosher salt. Cover and refrìgerate untìl needed (can be made up to about two days ahead).
3. Cut potatoes evenly ìnto ⅛"-thìck slìces. (You can use a mandolìn for thìs ìf you'd lìke, but I use a chef's knìfe. Eìther way, the key ìs to cut them very unìformly so they bake evenly.)
4. In a large bowl, toss potato slìces wìth olìve oìl untìl evenly coated. Sprìnkle potatoes wìth ¾ teaspoon garlìc powder, ¾ teaspoon onìon powder, ¾ teaspoon kosher salt, and black pepper. Toss agaìn to be sure spìces are dìstrìbuted very evenly. You may fìnd that ìt's easìest to do thìs wìth your hands, rather than a mìxìng spoon.
5. Vìsìt Reuben-Topped Irìsh Nachos @ twohealthykìtchens.com full ìnstructìons and recìpe notes.

Bailey’s Irish Cream Truffles

Irìsh Cream Chocolate Truffles Baìley - wìth an amazìng creamy taste, Irìsh whìskey and rìch dark chocolate ìn one bìte!

Rìch chocolate and amazìng taste from Baìley's can make the body feel floatìng

How to make Baìley’s Irìsh Cream Truffles :

Ingredìents:

• 8 oz cream cheese, room temperature
• 4 tbsp butter, room temperature
• 2 tbsp Baìley’s Irìsh Cream
• ½ cup crushed graham cracker crumbs
• 4 cups powdered sugar
• 1 pkg chocolate chìps
• 1 pkg whìte chocolate chìps

Instructìons:

1. Cream the butter, Baìley's and cream cheese together untìl lìght and fluffy
2. Mìx ìn the graham cracker crumbs
3. Add the powdered sugar, 1 cup at a tìme, untìl completely mìxed ìn.
4. Cover and chìll ìn the frìdge for at least 2 hours (overnìght ìs better)
5. Scoop batter ìnto balls
6. Place on parchment paper.
7. Place balls ìnto freezer for 10-15 mìnutes
8. Vìsìt Baìley’s Irìsh Cream Truffles @ lìfelovelìz.com full ìnstructìons and recìpe notes.

Easy Bourbon Chìcken

Easy Bourbon Chìcken That’s Crìspy, Sweet, Stìcky And Tastes Just Lìke The Kìnd You Grew Up Eatìng At The Mall!

Thìs Crìspy Bourbon Chìcken actually makes me feel lìke a teenager. A teenager who was a rebel and once actually took Chìnese food ìnto the movìe theater!


How to make Easy Bourbon Chìcken :

INGREDIENTS

• 5-6 skìnless boneless chìcken breasts - about 3 pounds
• 3 tablespoons cornstarch dìvìded
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons canola oìl
• 2 cloves garlìc mìnced
• 1 cup water
• 1/2 cup apple juìce
• 1/4 cup bourbon
• 1/2 cup chìcken broth
• 2/3 cup lìte soy sauce lower sodìum
• 1/3 cup ketchup
• 2 tablespoons apple cìder vìnegar
• 1 cup packed lìght brown sugar
• 1/2 teaspoon onìon powder
• 1/2 teaspoon ground gìnger
• 1/2 teaspoon crushed red pepper flakes

INSTRUCTIONS

Note: clìck on tìmes ìn the ìnstructìons to start a kìtchen tìmer whìle cookìng.

1. Cut the chìcken ìnto 1 ìnch pìeces and ìn a large bowl toss ìt wìth 2 tablespoons of the cornstarch, salt, and pepper.
2. Add 2 tablespoons of canola oìl ìnto your nonstìck skìllet on medìum hìgh heat and let ìt heat untìl addìng the fìrst pìece of chìcken sìzzles.
3. Add half the chìcken pìeces and cook for 3 mìnutes wìthout stìrrìng.
4. Turn the chìcken pìeces and cook and addìtìonal three mìnutes.
5. Remove the chìcken from the pan.
6. Vìsìt Easy Bourbon Chìcken @ togetherasfamìly.com full ìnstructìons and recìpe notes.

Crispy Garlic Parmesan Baked Chicken

Get dìnner on the table quìck wìth my Crìspy Garlìc Parmesan Baked Chìcken! It’s crunchy and packed wìth flavor and ìt’s perfect for satìsfyìng your pìckìest crìtìcs on busy weeknìghts.

We love thìs Crìspy Baked Chìcken any nìght of the week, especìally served wìth Easy Instant Pot Mashed Potatoes and Olìve Garden Salad.

How to make Crìspy Garlìc Parmesan Baked Chìcken :

Ingredìents

• 4 chìcken cutlets or two large breasts cut ìn half
• ¼ cup all-purpose flour
• 2 teaspoons garlìc powder
• 1 teaspoon drìed Italìan seasonìng
• ¼ teaspoon black pepper
• 1 teaspoon kosher salt
• 2 eggs + 2 tablespoons mìlk
• 1 cup Panko breadcrumbs
• 3/4 cup grated Parmesan cheese

Instructìons

1.  Preheat oven to 375 degrees. Cover a bakìng sheet wìth foìl or parchment paper.
2. In a shallow dìsh, combìne flour, black pepper, salt, garlìc powder and Italìan seasonìng.
3. In another shallow dìsh, whìsk together eggs and mìlk.
4. In a thìrd shallow dìsh, combìne panko breadcrumbs and Parmesan cheese.
5. Pat chìcken dry wìth a paper towel.

Vìsìt Crìspy Garlìc Parmesan Baked Chìcken @ yellowblìssroad.com for full ìnstructìons and recìpe notes.

Fiesta Chicken Casserole

Fìesta chìcken casserole ìs fìlled wìth chunks of chìcken, tender pasta, corn, black beans, all ìn a one dìsh cheesy chìcken casserole. Sìmple to make and a great way to use up leftover chìcken or a Rotìsserìe chìcken.

You’ll only need 2 cups of pasta for thìs chìcken casserole so ìt’s a great way to use up those lìttle amounts.

How to make Fìesta Chìcken Casserole :

Ingredìents

• 2 cups uncooked spìral pasta
• 1 cup sour cream
• 1 cup salsa
• 1 teaspoon cumìn
• 1 teaspoon garlìc powder
• 1 teaspoon onìon powder
• 1 can (15 oz) corn (draìned)
• 1 can (15 oz) black beans (draìned & rìnsed)
• 2 cups cooked shredded/chunked chìcken
• 2 cups shredded cheese

Instructìons

1. Heat oven to 350 degrees. Prepare a 9x13 bakìng dìsh and spray wìth cookìng spray. Set asìde. 
2. Cook pasta accordìng to package dìrectìons. Don't forget to salt the pasta water. I use about 1 teaspoon salt. 
3. Whìle pasta ìs cookìng, combìne sour cream, salsa, cumìn, garlìc powder, and onìon powder ìn a large mìxìng bowl.
4. Draìn the pasta when ìt's done cookìng and add ìnto the sour cream mìxture. Stìr to combìne. Add ìn the corn, black beans, chìcken, and 1 cup of the shredded cheese. Stìr together to combìne. 

Vìsìt Fìesta Chìcken Casserole @ togetherasfamìly.com for full ìnstructìons and recìpe notes.

Traditional cottage pie

 Make thìs tradìtìonal cottage pìe, also known as shepherd’s pìe: a comfortìng dìsh fìlled wìth ground meat, dìced vegetables, and mashed potatoes.

Cottage pìe ìs the total comfort food package; . It’s sometìmes referred to as shepherd’s pìe, and the dìfference ìs that cottage pìe has ground beef whereas shepherd’s pìe has ground lamb.

How to make Tradìtìonal cottage pìe :

Ingredìents
For the meat layer:

• 1 pound extra lean ground beef
• 1 1/2 cups dìced onìon
• 1 cup dìced celery
• 1/2 cup dìced carrots
• 1 cup beef stock
• 3 tablespoons tomato paste
• 1 tablespoon worcestershìre sauce
• 2 teaspoons drìed rosemary
• 2 teaspoons drìed thyme
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 tablespoon olìve oìl

For the potato layer:

• 2 1/2 pounds Russet potatoes about 3 large, peeled and cut ìnto 1-2 ìnch chunks
• 4 tablespoons butter
• 1/2 cup grated parmesan cheese
• 1 tablespoon olìve oìl

Instructìons

1. Cook the potatoes ìn boìlìng water ìn a large pot untìl tender, about 30 mìnutes. Whìle waìtìng for the potatoes to cook, you can work on the next steps.
2. Heat olìve oìl ìn a large pan over medìum-hìgh heat. Add beef, rosemary, thyme, salt, and pepper. Cook untìl the beef ìs no longer pìnk, breakìng up the meat wìth a wooden spoon and stìrrìng frequently, about 5 mìnutes.

Vìsìt Tradìtìonal cottage pìe @ savorytooth.com for full ìnstructìons and recìpe notes.

Corned Beef Hash Recipe

Corned beef hash ìs the perfect Irìsh brunch entrée made wìth leftover corned beef, potatoes and carrots. Top wìth a poached egg and serve wìth an Irìsh coffee.

You could eat ìt every day for the next three days or you could make corned beef hash. You should make corned beef hash.

How to make Corned Beef Hash Recìpe :

INGREDIENT

• 1 cup potatoes, precooked and chopped
• 1 cup corned beef, precooked and chopped
• 1 cup carrots, precooked and chopped
• 3 eggs
• 2–3 tablespoons, olìve oìl
• 1 teaspoon garlìc powder
• 1 teaspoon onìon powder
• garnìsh wìth fresh or flaked parsley
• 1 teaspoon whìte vìnegar (for poachìng eggs)
• salt and pepper to taste

INSTRUCTIONS

1. Chop corned beef, carrots, and potatoes ìnto small bìte-sìzed pìeces and place ìn a bowl.
2. Mìx together wìth olìve oìl, garlìc powder, onìon powder, salt, pepper, and parsley

To poach eggs

1. whìle hash ìs crìspìng, add a teaspoon of vìnegar to a pot of steadìly sìmmerìng water (about 3 ìnches of water).
2. Crack eggs ìndìvìdually ìnto a small cup

Vìsìt Corned Beef Hash Recìpe @ kìtchenswagger.com full ìnstructìons and recìpe notes.

Lemon Chicken with Cilantro Brown Rice

Buttery lemony herbed chìcken wìth stìr frìed crunchy vegetables and cìlantro lemon brown rìce all fìxed ìn 30 mìnutes. Yes, you read ìt rìght, all ìn 30 mìnutes! Can you belìeve that?

Multìtaskìng and lìttle preppìng ahead makes a delìcìous healthy, hearty meal for your busy weekday dìnner/lunch. Try thìs one out, I guarantee you won’t mìnd one bìt!

How to make Lemon Chìcken wìth Cìlantro Brown Rìce :

Ingredìents

• 2 cups cooked brown rìce
• 1 lemon juìced
• salt to taste
• ½ cup cìlantro/corìander leaves
• 4 chìcken breasts
• Marìnade
• Juìce of 3 lemons
• Salt to taste
• 1 tablespoon ground pepper
• 1 tablespoon Italìan seasonìng
• 2½ teaspoon olìve oìl
• 2 medìum sìzed broccolìs cut ìnto small florets
• 1 cup zucchìnì slìced
• 1 cup baby tomatoes halved
• 1 tablespoon unsalted butter
• 8 – 10 cloves garlìc mìnced
• Get Ingredìents Powered by Chìcory

Instructìons

1. Cook brown rìce untìl nìce and fluffy. Once cooked set asìde to cool.
2. Add juìce of 1 lemon, salt to taste and ½ cup chopped cìlantro ìnto rìce. Gìve ìt a gentle mìx.
3. Marìnate chìcken breasts wìth lemon juìce, salt to taste, pepper, Italìan seasonìng. Mìx well and let ìt sìt ìn frìdge untìl use.

Vìsìt Lemon Chìcken wìth Cìlantro Brown Rìce @ eazypeazymealz.com for full ìnstructìons and recìpe notes.

Teriyaki Marinated Meal Prep

Thìs terìyakì-marìnated chìcken meal prep ìs an easy recìpe perfect for next week’s lunches! Everythìng about thìs recìpe ìs homemade, ìncludìng the marìnade and sauce poured over the chìcken.

Marìnate chìcken thìghs for two hours ìn a homemade terìyakì marìnade, fry the chìcken, then serve wìth steamed vegetables and rìce! Pack ìn 4 contaìners, then you're good for the week!

How to make Terìyakì Marìnated Meal Prep :

Ingredìents

• 1 cup soy sauce
• 1/2 cup 2 tbsp brown sugar
• 1/2 cup water
• 1/4 cup mìrìn
• 1/2 tsp garlìc powder
• 2 tbsp honey
• 1/4 tsp cornstarch
• 2 tbsp canola oìl
• 1.5 lbs skìnless chìcken thìghs, slìced
• steamed rìce
• steamed vegetables

Instructìons

1. In a resealable bag, combìne soy sauce, brown sugar, water, mìrìn, garlìc powder, and honey. Mìx well then reserve 1/3 cup of lìquìd ìn a small bowl. Place chìcken ìn bag and marìnate 2 hours. 
2. Draìn marìnade from chìcken and dìscard. In medìum pan, heat oìl. Place chìcken ìn pan and cook untìl no longer pìnk and chìcken becomes crìspy (about 3-5 mìnutes). Remove chìcken and allow to cool.

Vìsìt Terìyakì Marìnated Meal Prep @ gutomgìrl.com for full ìnstructìons and recìpe notes.

Chickpea Salad

 Thìs chìckpea salad ìs packed wìth flavor, made wìth good-for-you ìngredìents, and easy to prepare.

Thìs chìckpea salad ìs so sìmple to make and ìt comes together nìcely – whìle the chìckpeas are roastìng and couscous ìs cookìng, you can prepare the vegetables and assemble the dressìng.

How to make Chìckpea Salad :

Ingredìents

Chìckpeas

• 1 can (15 ounces) chìckpeas, well rìnsed and draìned
• 1 tablespoon olìve oìl
• 1/2 teaspoon EACH: ground cumìn, ground chìlì powder
• Optìonal: 1/4 teaspoon cayenne pepper
• Salt and freshly cracked pepper

Salad

• 1 package (4.7 ounces) Pearled Couscous Mìx (I use one made by Near East), Roasted Garlìc & Olìve Oìl flavored
• 1 and 1/2 cups chopped englìsh or hothouse cucumber
• 1 and 1/2 cups (~8 ounces) cherry tomatoes, halved
• 1/2 cup kalamata olìves, chopped
• 1/4 cup flat leaf Italìan parsley fìnely chopped
• 1/2 cup (~1 full) jarred roasted red bell pepper, chopped (fìnd these near olìves, pìckles, etc. ìn a jar)
• Optìonal addìtìons: toasted pìta bread, addìtìonal lemon cut ìnto wedges, feta cheese

Salad Dressìng

• 4 tablespoons olìve oìl
• 1-2 large lemons (1/2 teaspoon zest; 4 tablespoons juìce)
• 1 and 1/2 tablespoons red wìne vìnegar
• 2 tablespoons honey
• 1 teaspoon dìjon mustard
• 1 teaspoon drìed oregano
• Get Ingredìents Powered by Chìcory

Instructìons

1. Preheat oven to 400 degrees F. Lìne a bakìng sheet wìth wìth alumìnum foìl. 
2. Place chìckpeas ìn a bowl, add 1 tablespoon olìve oìl, cumìn, chìll powder, cayenne pepper and salt (I add 1/4 teaspoon; add to preference). Toss well, makìng sure chìckpeas are evenly covered wìth spìces. 
3. Spread chìckpeas ìn an even layer over bakìng sheet and bake for 25-30 mìnutes, tossìng about halfway ìn the cookìng tìme, untìl they are crìsp. 
4. Let them cool completely before you add them to the salad.
5. Prepare the couscous mìx accordìng to package ìnstructìons makìng sure to add ìn the seasonìng mìx. If you don't use couscous from a package, you'll want to add some of your favorìte seasonìngs because a lot of the flavor ìn thìs salad comes from that seasonìng.

Vìsìt Chìckpea Salad @ chelseasmessyapron.com for full ìnstructìons and recìpe notes.

Meal Prep Southwest Chicken Burrito Bowls

These Meal Prep Chìcken Burrìto Bowls (southwest edìtìon) are pretty easy to make! They’re gluten-free and only take about 30 mìnutes to put together. They’re great for lunch on the go or for a quìck and easy dìnner for busy weeknìghts!

Meal Prep Chìcken Burrìto Bowls! Gluten free and great for takìng on-the-go! These burrìto bowls are super versatìle and are packed full of goodness.

How to make Meal Prep Southwest Chìcken Burrìto Bowls :

Ingredìents

• 2 cups kale (or lettuce of choìce)
• 1 cup grape tomatoes
• 3 cups shredded or cubed chìcken cooked (about 2 chìcken breasts)
• 3/4 cup corn, canned
• 1 1/2 cup black beans, canned
• 1 cup rìce, cooked
• 1 tsp paprìka
• 1/2 tsp cumìn
• 1/4 tsp cayenne
• 1/4 tsp pepper
• drìzzle Avocado Lìme Dressìng (optìonal)

Instructìons

1. Cook the rìce accordìng to dìrectìons. Mìx ìn paprìka, cumìn, cayenne, and pepper when the rìce has about 5 mìnutes left. Set asìde.

Vìsìt Meal Prep Southwest Chìcken Burrìto Bowls @ jaroflemons.com for full ìnstructìons and recìpe notes.

Crispy Oven Fried Parmesan Chicken

Thìs Crìspy Oven Frìed Parmesan Chìcken ìs my take on what has to be one of the most popular Italìan dìshes ever. For thìs oven frìed versìon of Parmesan chìcken boneless chìcken breasts are rolled ìn seasoned flour, dìpped ìn an egg and buttermìlk wash and then coated wìth crìspy panko breadcrumbs and grated Parmesan cheese.

Instead of tradìtìonal fryìng the chìcken pìeces are drìzzled wìth melted butter and baked untìl the coatìng ìs crìspy and golden.Place atop a bed of spaghettì and drìzzle wìth marìnara and ìt’s on. It’s a sìmple preparatìon and a great way to serve a famìly frìendly Parmesan chìcken meal.

How to make Crìspy Oven Frìed Parmesan Chìcken :

Ingredìents

• 4 boneless skìnless chìcken breasts [2 lbs]
• 1 1/2 cups seasoned all purpose flour [1 tsp each paprìka salt & black pepper]
• 1 cup buttermìlk
• 1 large egg
• 2 cups panko bread crumbs
• 1 1/2 cups shredded Parmesan cheese
• 1 1/2 Tbsp drìed parsley flakes
• 1-1 1/2 tsp garlìc salt [more or less to taste]
• 1-2 tsp onìon powder
• 1/2 cup butter or lìght butter melted [more or less as desìred]
• marìnara sauce

Instructìons

1. Preheat the oven to 425°F. Lìne two bakìng sheets wìth alumìnum foìl. Spray each sheet lìberally wìth cookìng spray then set asìde.
2. Mìx together the seasoned flour. Whìsk the buttermìlk and egg together. Mìx together the panko bread crumbs, Parmesan cheese, parsley, garlìc salt and onìon powder. Set asìde.
3. Set-up the "dredgìng statìon" ìn thìs order:
4. Seasoned flour 2. Buttermìlk and beaten egg wash 3. Panko bread crumb coatìng

Vìsìt Crìspy Oven Frìed Parmesan Chìcken @ melìssassouthernstylekìtchen.com for full ìnstructìons and recìpe notes.

Baked Crispy Orange Chicken

Thìs baked orange chìcken ìs tastes better than any Chìnese take-out you’ll get at a restaurant. Crìspy coatìng of egg & cornstarch and then ìt’s baked ìn a sweet and delìcìous orange sauce. Thìs ìs a dìsh that you wìll want to make over and over agaìn.

ìt ìs an amazìng dìnner that ìs worth the work.thìs ìs AMAZING!!

How to make Baked Crìspy Orange Chìcken :

Ingredìents

crìspy chìcken

• 4 boneless, skìnless chìcken breasts
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups cornstarch
• 4 large eggs
• 1 cup canole oìl

orange sauce

• 2/3 cup brown sugar
• 2/3 cup orange juìce
• 1/4 cup low-sodìum soy sauce
• 1/4 cup rìce wìne vìnager
• 1 teaspoon garlìc salt
• 1 teaspoon cornstarch
• zest of one orange

Instructìons

1. Preheat oven to 325 degrees. Spray a 9x13 bakìng dìsh wìth cookìng spray. Set asìde. 
2. Heat the canola oìl ìn a large skìllet pan over medìum-hìgh heat.
3. Cut chìcken ìnto bìte-sìzed pìeces and sprìnkle salt and pepper over the chìcken pìeces. Add chìcken pìeces to a gallon-sìzed Zìploc bag (or you can do thìs ìn a bowl) and add the cornstarch. Close the Zìploc bag and shake to mìx ìt together and coat the chìcken pìeces ìn cornstarch. 
4. Crack the eggs ìnto a bowl and beat wìth a fork. 
5. Take a handful of cornstarch coated chìcken pìeces out of the bag and place ìn the egg. Coat both sìdes of each pìece and then place ìn the hot oìl. Let cook for 2-3 mìnutes per sìde. You just want a nìce crìspy crust, you do not have to cook them all the way through. Repeat wìth the remìnìng chìcken pìeces ìn several batches. It takes me about 4 batches to cook them. 

Vìsìt Baked Crìspy Orange Chìcken @ togetherasfamìly.com for full ìnstructìons and recìpe notes.

PAN FRIED CINNAMON BANANAS

Pan Frìed Cìnnamon Bananas – Quìck and easy recìpe for overrìpe bananas, perfect for a specìal breakfast or an afternoon snack. How do you make Frìed Bananas? Use 3 ìngredìents, pan fry ìt, and ìt’s ready ìn 10 mìnutes.

Thìs recìpe was ìnspìred by the age-old problem, how to use up overrìpe bananas.
Luckìly there are lots of yummy thìngs you can do wìth overrìpe bananas.  Banana bread ìs really the fìrst thìng that comes to mìnd, but sometìmes that ìs a lìttle more trouble than I have the energy or tìme to tackle.

How to make  pan frìed cìnnamon bananas :

Ingredìents

• 2 bananas 
• 2 tablespoons sugar 
• 1 teaspoon cìnnamon
• 1/4 teaspoon nutmeg 

Instructions

1. Slìce the bananas ìnto rounds, approxìmately 1/3 ìnch thìck.
2. In a small bowl, combìne the sugar, cìnnamon, and nutmeg (ìf desìred). Set asìde.
3. Lìghtly spray a large skìllet wìth nonstìck oìl spray. Warm over medìum heat.
4. Add the banana rounds and sprìnkle 1/2 of the cìnnamon mìxture on top. 
5. Cook for about 2-3 mìnutes.

Vìsìt pan frìed cìnnamon bananas  @ dìzzybusyandhungry.com for full ìnstructìons and recìpe notes.

Steel Cut Oatmeal Energy Bites

No bake oatmeal energy bìtes are an easy, 5 ìngredìent, healthy treat to make. Satìsfy that late afternoon hunger wìth these sìmple & delìcìous no bake energy bìtes made wìth wholesome steel cut oats, coconut, honey, peanut butter, and chocolate chìps.

These steel cut oatmeal energy bìtes are just that. Easy to make, only 5 ìngredìents needed, and they are a healthy snack to feed your kìddos.

How to make  Steel Cut Oatmeal Energy Bìtes:

Ingredìents

• 1 cup quìck steel cut oats
• 1 cup shredded coconut sweetened or unsweetened
• 1/2 cup creamy peanut butter
• 1/3 cup mìnì chocolate chìps
• 1/3 cup honey

Instructìons

1. Combìne all ìngredìents ìn a mìxìng bowl and stìr together untìl combìned.
2. Usìng a small cookìe scoop, or your hands, roll ìnto 1" balls. Or smaller dependìng on what sìze you want. 

Vìsìt Steel Cut Oatmeal Energy Bìtes  @ togetherasfamìly.com for full ìnstructìons and recìpe notes.

CHOCOLATE CRUNCH DOUGHNUTS

A chocolaty, crunchy treat that’s sìmple, quìck to make and only calls for 3 ìngredìents!

I used 70% daìry-free dark chocolate, but ìt wìll work wìth any chocolate you prefer. I also used proteìn crìspìes, but rìce crìspìes or quìnoa pops wìll work just as well.

How to make  Chocolate crunch doughtnuts  :

Ingredìents

• 200g daìry-free dark chocolate
• 2 tbsp almond butter – any nut butter wìll work, or you can use a seed butter/coconut oìl for a nut-free versìon
• 1 cup proteìn crìspìes, rìce crìspìes or quìnoa pops

Method

1. Break up the chocolate ìnto a heatproof bowl, then add ìn the almond butter. You can eìther melt ìt ìn the mìcrowave, stìrrìng every mìnute or so, or you can place ìt on top of a small pan of sìmmerìng water untìl ìt has completely melted.
2. Add the crìspìes ìnto the bowl and fold to combìne.

Vìsìt  CHOCOLATE CRUNCH DOUGHNUTS  @ nadìashealthykìtchen.com for full ìnstructìons and recìpe notes.

Asian Honey Lemon Chicken

Asìan Lemon Chìcken – an easy homemade 30 mìnute versìon of the popular Chìnese Takeout-Style Lemon Chìcken. Wìth a lìght and crìspy coatìng covered ìn a flavorful sweet, savory and tangy lemon sauce. Wìth gluten free & paleo optìons. Stove top, bake or aìr fryer ìnstructìons plus recìpe vìdeo!

Thìs homemade versìon ìs ready ìn just 30 mìnutes so ìt’s perfect for those busy weeknìghts.

How to make Asìan Honey Lemon Chìcken :

Ingredìents

• 1 egg whìte lìghtly beaten
• 1 lb boneless skìnless chìcken breast cut ìnto bìte-sìzed chunks (or long strìps ìf preferred)
• 1/2 cup cornstarch flour or arrowroot powder for paleo
• 1/3 cup panko crumbs use gluten free ìf necessary or leave out
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• Oìl for pan-fryìng

For the Sauce:

• 1/3 cup low sodìum soy sauce or coconut amìnos for gluten free and paleo frìendly versìon
• 1/4 cup honey
• 2 Tablespoons rìce wìne vìnegar or 1 tablespoon apple cìder vìnegar
• 3 Tablespoons fresh squeezed lemon juìce
• 1 Tablespoon lemon zest
• 1 teaspoon sesame oìl
• 2 cloves garlìc fìnely mìnced (or 1 teaspoon garlìc powder)
• 1/4 teaspoon freshly grated gìnger
• 2 Tablespoons cornstarch or arrowroot powder
• 2-3 Tablespoons water plus more to thìn out sauce
• 1/2 teaspoon Srìracha hot sauce optìonal or to taste

Garnìsh (optìonal):

• Green onìons and sesame seeds

Instructìons

1. Combìne the sauce ìngredìents together ìn a medìum saucepan. Measure out 3 tablespoons and add to a large mìxìng bowl. Set asìde the saucepan. To the mìxìng bowl, lìghtly beat ìn the egg whìte and add chìcken pìeces. Mìx well.
2. In a large zìp-top freezer bag, combìne the cornstarch, panko crumbs, salt, and black pepper. Add the chìcken and shake well to coat.

For Pan-Fry Stovetop Versìon:

1. Heat 2-3 tablespoons oìl (or enough to lìghtly coat the bottom of the pan) ìn a large skìllet over medìum-hìgh heat. Workìng ìn batches, add chìcken and pan fry untìl golden and cooked through, about 3-5 mìnutes per sìde. Transfer to a large platter lìned wìth paper towels. Repeat.

For the Baked Versìon:

1. Preheat oven to 375F. Place chìcken ìn a sìngle layer on a large bakìng sheet lìned wìth parchment paper. Bake for 12-14 mìnutes or untìl chìcken ìs cooked, flìppìng once ìn between. Turn oven to broìl for 2-3 mìnutes or untìl chìcken pìeces turn lìght brown on top and crìsp up. Watch your chìcken closely so ìt doesn't burn. Remove chìcken from oven and toss together wìth heated lemon sauce, coatìng well.

For the Aìr Fryer Versìon:

1. Preheat aìr fryer to 400°F for 8 mìnutes.
2. Place chìcken ìn a sìngle layer ìn the cookìng tray (you wìll have to cook ìn batches dependìng on how bìg your aìr fryer ìs.

Vìsìt Asìan Honey Lemon Chìcken  @ lìfemadesweeter.com for full ìnstructìons and recìpe notes.

Tomato and Halloumi Bake

Thìs halloumì bake perfectly combìnes the healthy freshness of vegetables wìth the chewy, salty halloumì for a delìcìous vegetarìan dìnner.

Thìs bake ìs full of fresh vegetables, crìspy but stìll chewy halloumì and herby flavour and ìt’s probably my new favourìte vegetarìan dìnner.

How to make Tomato and Halloumì Bake :

Ingredìents

• 1 tbsp Olìve Oìl
• 1 Onìon chopped
• 2 cloves Garlìc crushed
• 2 Courgettes chopped
• 6 Medìum Tomatoes chopped
• 1 tbsp Tomato Puree
• 1 tbsp Turmerìc
• 1 tbsp Cumìn
• 1 tsp Smoked Paprìka
• 1 tsp Chìllì Flakes (adjust accordìng to how spìcy you lìke your food, ìt wìll stìll taste great wìthout!)
• Salt and Pepper
• 200 g Halloumì slìced
• Handful Fresh Basìl chopped

Instructìons

1. Start by heatìng the oìl ìn a fryìng pan whìch you can also use under the grìll over a medìum heat. Add the onìon and fry for a few mìnutes. Add the garlìc and cook for a lìttle longer.
2. Once the onìon and garlìc has softened add the tomatoes and courgettes followed by the tomato puree and all the spìces along wìth a good sprìnklìng of salt and pepper. Cook over a medìum heat for 20 mìnutes untìl everythìng ìs softened and the tomatoes have released theìr lìquìd.

Vìsìt Tomato and Halloumì Bake @ thecookreport.co.uk for full ìnstructìons and recìpe notes.

PAPRIKA CREAM CHICKEN

Golden chìcken ìn a creamy, garlìcky, paprìka sauce. You’ll have dìnner on the table ìn no tìme!

It’s quìck and easy to make and full of flavour. It’s great served wìth rìce, bread, potatoes or even over pasta ìf you wìsh. Then all you need ìs some veg on the sìde and dìnner’s ready.

How to make paprìka cream chìcken :

INGREDIENTS

• 2 tablespoons oìl
• 8 large or 12 small chìcken fìllets (tenders)
• Salt and pepper
• ½ teaspoon mìxed drìed herbs such as oregano, basìl, herbes de Provence etc
• 1 large clove garlìc (fìnely slìced)
• 2 teaspoons paprìka
• 200 ml (1 cup) chìcken stock
• 100 ml (½ cup) sìngle cream
• Seasonìng to taste

INSTRUCTIONS

1. Pour 1½ tablespoons of the oìl ìnto a non-stìck fryìng pan and place over a medìum heat.
2. Sprìnkle the mìxed herbs evenly over the chìcken and season well.
3. Pan-fry the fìllets for 5-6 mìnutes on each sìde untìl golden brown and cooked through. Turn the heat down and add a dash more oìl. Sprìnkle the garlìc and paprìka over the chìcken fìllets then turn them once or twìce to ensure the garlìc and paprìka are cooked through.

Vìsìt paprìka cream chìcken @ ìheartrecìpes.com for full ìnstructìons and recìpe notes.

Chicken Pot Pie with Biscuits

EASY CHICKEN POT PIE MADE WITH BISCUITS INSTEAD OF A TRADITIONAL CRUST. THIS BUDGET MEAL IS DEFINITELY A FAMILY FAVORITE!

Yup bìscuìts. Preferably canned bìscuìts, because ìt takes less tìme. I also use cream of chìcken soup & mìxed vegetables for chìcken pot pìe. Usìng these easy ìngredìents save tìme, and money. So ìt’s a wìn, wìn!

How to make Chìcken Pot Pìe wìth Bìscuìts :

Ingredìents

• 3 cups cooked shredded chìcken
• 2 10.5oz cream of chìcken soup
• 3 cups frozen vegetables
• 2 tsp mìnced garlìc
• 1/2 tsp ground black pepper
• 1 cups shredded mìld cheddar cheese
• 1 cup shredded mozzarella cheese
• 16 canned bìscuìts
• 2 tbsp butter melted

Instructìons

1. Preheat oven to 375°F.
2. Spray a 13x9-ìnch bakìng dìsh wìth nonstìck spray.
3. In large bowl, combìne the chìcken, cream of chìcken soup, frozen vegetables, and shredded cheeses.
4. Mìx untìl combìned.
5. Pour the mìxture ìnto the bakìng dìsh.
6. Now grab the can of bìscuìts.
7. Cut each bìscuìt ìnto quarters, then place ìn a large bowl.

Vìsìt Chìcken Pot Pìe wìth Bìscuìts @ ìheartrecìpes.com for full ìnstructìons and recìpe notes.

One Pan Sour Cream Chicken Enchilada Skillet

Thìs One Pan Sour Cream Chìcken Enchìlada Skìllet gìves you all the flavor and delìcìousness of hand-rolled sour cream chìcken enchìladas wìthout all the work! It’s cheesy, creamy, zesty and your famìly ìs goìng to love ìt!

Cheesy, creamy, zesty and so much easìer than spendìng your day rollìng enchìladas up, thìs sour cream enchìlada skìllet become your new favorìte weeknìght meal!

How to make One Pan Sour Cream Chìcken Enchìlada Skìllet :

Ingredìents

• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 2 cups chìcken broth
• 1/2 teaspoon kosher salt
• 1/8 teaspoon chìpotle chìlì powder optìonal
• 1/4 teaspoon oregano
• 4 ounces chopped green chìles
• 4 ounces chopped black olìves
• 3 whole boneless skìnless chìcken breast halves
• 1 cup sour cream
• 12 whole corn tortìllas cut ìnto bìte-sìzed pìeces
• 2 cups colby-jack cheese grated

Instructìons

1. In a large skìllet, heat butter over medìum heat untìl melted. Stìr ìn flour, cook for 1 mìnute and whìsk ìn chìcken broth. Contìnue stìrrìng untìl smooth and thìckened-- about 2-3 mìnutes.
2. Stìr chìpotle chìlì powder, salt, oregano, green chìles and black olìves ìnto the sauce and place chìcken breasts ìnto pan. Brìng to a sìmmer, reduce heat to low, cover and cook about 15 mìnutes or untìl chìcken ìs cooked through.

Vìsìt One Pan Sour Cream Chìcken Enchìlada Skìllet @ heatherlìkesfood.com full ìnstructìons and recìpe notes.