Leftover Turkey Soup, by Cheryl

We had SO much turkey leftover. After day 4 of eating our way through it I needed to repurpose it in some other way. In comes turkey soup! This is basically just like chicken noodle soup, but with turkey. It was so comforting to eat when it was cold! Yum!

Ingredients:

Leftover turkey, chopped or cubed

Egg noodles

Carrots, peeled and chopped

Celery, chopped

Onions, chopped

Fennel, chopped

Thyme

Other spices

Turkey broth (we had leftover from cooking, but veggie or chicken broth works)

Water

Directions:

1) Saute the vegetables in a pan with olive oil until aromatic. 

2) Meanwhile, put the leftover turkey in a large pot with the broth and some water. 

3) Once cooked, add in the vegetables and simmer for a little bit.

4) Add the egg noodles and cook until done. Serve with some crusty bread!

Millie Peartree's Roasted Mushroom and Green Bean Casserole, by Diane

 

This year the family decided to try something new for green bean casserole, a much loved staple in our home that we use from the back of the French's fried onion box. The OG. I saw a video on instagram where a chef from NYT Cooking tried 13 of the best green bean casserole recipes and ranked them, and his reaction plus the comments section made me pick this one.

This was such an enormous hit we are all still talking about it!! This is one of the best things I've ever made, and for as complex as it tastes it really wasn't that much harder to cook than regular green bean casserole. It was also amazing leftover. We had a ham at our thanksgiving and it was great diced up in here too! All of us forgot mushrooms were in here or cajun seasoning, it somehow all blends together into an umami-rich dish!

The only change I would make which was in a lot of the comments is there is an abundance of sauce- so next time I would halve the sauce or double the veggies (the sauce could make a shoe taste delicious so I'd pick the latter!).

Ingredients:

Nonstick cooking spray

2.5 lbs haricots verts or French green beans, trimmed into 1 inch pieces

1 lb hen of the woods mushrooms (we got a wild mushroom mix with cremini, oyster, etc) cut into bite size pieces

2 large shallots, halved lengthwise and thinly sliced into half moons

4 garlic cloves, minced

2 tbsp EVOO

Salt and Pepper

2 tbsp unsalted butter

2 tbsp AP Flour

1 quart heavy cream or half and half (we did half heavy cream and half whole milk and were super glad with this combo)

1 tsp cajun seasoning

1/2 tsp each onion powder, garlic powder, chicken bouilion base

1/4 tsp ground nutmeg

1 3/4 cups shredded or grated parmesan

1 cup panko breadcrumbs

2 cups fried onions

Directions:

1. Heat oven to 400. Coat a 9x13 pan with nonstick cooking spray.

2. On a baking sheet combine green beans, mushrooms, shallots, garlic, EVOO, salt, pepper, and 3 tbsp of water. Roast for 45 minutes or until beans are soft.

3. Meanwhile, in a large saucepan over medium low heat, melt the butter then add the flour. Cook for 1-2 minutes until golden in color, whisking constantly.

4. Add heavy cream and whisk until it starts to thicken, about 6-8 minutes (ours took longer). Add seasonings and 1 1/2 cups parmesan, continuing to whisk constantly. Taste and adjust seasonings.

5. Add the roasted veggies to the mix and combine. Pour into the baking dish.

6. In a medium bowl, combine remaining 1/4 cup parmesan, bread crumbs and fried onions. Spread evenly over the top of the casserole.

7. Set the broiler to high, broil until brown and bubbly (don't walk away!), about 1-2 minutes. Serve hot.

Wendy's Copycat Chili, by Diane

I couldn't get over how accurate this copycat was, nor how easy!! I loved having this all week long, and it was so much healthier than the fast food version I grew up loving. Recipe from Chef Bob Tate. The interesting part of this recipe was that you don't drain the beans, and I swear that must be part of the secret. 

Ingredients:

1 lb lean ground beef 90/10

1/2 cup diced onion

1/4 cup diced celery

1 oz butter

1 15 oz can each of kidney beans, pinto beans, tomato sauce, diced tomatoes (do not drain any)

1 10 oz can rotel

2 tbsp chili powder

1 tsp salt

1 tsp pepper

1 tsp ground cumin

Directions:

1. Brown and drain the ground beef, reserving just a bit of the liquid.

2. Add remaining ingredients to the pot and simmer for 2 hours. (recipe said to add beef stock as you go every 15 minutes but mine never got too dry and wound up perfect as is!)

 

Warm Grain Bowls, by Diane

These have been on repeat as of late for dinners. They are quick to meal prep and even easier to grab on a busy weeknight. I especially love the combination of flavors and textures, and that it is warm on a cold night! Makes 4 servings

ps- I also love this with arugula too!

Ingredients:

For the bowls:

1 large bunch kale, stems removed and chopped

2 tbsp lemon flavored olive oil

1 tsp salt

4 cups brown rice and quinoa mixture

4 cups diced chicken breast 

4 cups roasted butternut squash

2 cups roasted broccoli (I used my beloved burnt broccoli here)

2 gala apples, diced (I dice these on the spot so they don't go brown)

8 tbsp chopped roasted pecans

8 oz goat cheese crumbles

For the dressing:

2 large shallots, roasted

2 tbsp dijon mustard

4 tbsp EVOO

1/2 lemon, juiced

salt and pepper

1/2 tsp dried thyme

1 tsp honey

Directions:

1. Prep the kale by massaging it well with the salt and lemon olive oil. Set aside in it's own bowl.

2. Roast the squash and broccoli, as well as the shallot, until golden. 

3. Add the squash and broccoli to a bowl with the rice mixture and chicken and set aside on it's own.

4. Blend the roasted shallots with the other dressing ingredients until smooth, sometimes I have to adjust for seasonings or consistency by adding water.

5. When you're ready to eat, in a personal sized bowl combine kale, chicken/rice/squash/broccoli mixture, dressing, and goat cheese. Heat in the microwave for one minute. 

6. Top with diced apples and pecans, mix well and enjoy!

Sliced Apple Cake, by Diane

We made this as a dessert for thanksgiving instead of messing around with a crust. We found this recipe from Chef Stuart Okeefe. Overall this got mixed reviews, some found it really comforting and others just missed the crust.

Ingredients:

3 eggs, beaten

2/3 cup milk

4 tbsp melted butter

1 tsp vanilla extract

3/4 cup AP Flour

2/3 cup powdered sugar

1 tsp cinnamon

1 tsp baking powder

1/2 tsp salt

4 apples peeled, cored and thinly sliced (we used a mandolin)

Directions:

1. Preheat the oven to 350 and prep a loaf pan with parchment paper.

2. Mix eggs through vanilla in a bowl.

3. Mix flour through salt in another bowl. 

4. Combine both bowls and add in apples folding in gently.

5. Pour the batter into the pan and spread evenly.

6. Bake 40-50 minutes or until a toothpick comes out clean. Allow to cool before serving

Turkey Wraps, by Diane

 

I got hooked on these for lunches this summer as a quick, healthy option! They were a really cool combo of flavors and I craved them for weeks!

Ingredients:

3 slices smoked turkey

1 large flour tortilla

2 tbsp tzatziki sauce with cucumber pieces (if you can't find this add your own!)

2 slices smoked gouda

1/4 cup shredded carrots

2 tbsp pickled red onions

4 large red butter lettuce leaves (my ultimate trick here is to put each leaf into a bowl of ice water in the fridge- they will last and be cool and crispy all week long!)

Directions:

Start by layering the sauce on, then the turkey, cheese and toppings. Roll into a burrito and enjoy!

Challah Stuffing, by Diane

I have made this stuffing for every major holiday for years, and only now thought to post it! It's famous in our family gatherings, and it couldn't be easier. 

Ingredients:

2 loaves challah

1 lb italian sausage (we have made it without sausage too, it just really amps up the savoriness!)

1 cup diced celery

1 cup diced onion

2 tbsp butter

2 tsp poultry seasoning

2 large boxes (32 oz each) chicken broth

Salt and pepper

Directions:

1. Slice the challah thinly and leave overnight to dry without the slices touching. If in a pinch, you can place them under the broiler to dry out just watch them carefully!

2. Rip the challah into small chunks and set aside.

3. In a large pot, cook the sausage until browned and set aside, reserving some of the liquid in the pan.

4. Add the celery and onion to the sausage drippings, along with the butter. Cook until the veggies are softened.

5. Add in poultry seasoning, salt, and pepper. For the seasoning, you want it to be extra salty as it bakes out a bit in the oven so oversalt here.

6. Remove from heat and add in the sausage, challah, and one box of broth to start. Mix well and adjust for seasonings and wetness. For the moisture, you want it to be pretty wet so it cooks out in the oven, but no extra liquid in the bottom of the pot. This may require another 1/2 of the second box- we have never used both boxes entirely. This is also a good time to do a final salt check.

7. Bake at 350 for 30 minutes uncovered until the stuffing is set and the liquid is cooked in. Serve warm- but it's also amazing cold or reheated the next few days if it makes it that long!

Quinoa Spinach Wraps, by Diane

 

The aftermath coming out of the pan...an intentionally ugly food photo for the blog

When wound around the fork like "pasta"

I saw this recipe for a protein-filled healthy wrap on @veganbunnychef and was dying to try it with something! When I decided to try to make Smoked Turkey Wraps this week, I knew this was the combo I needed. Well, this was a fuckin fail...I saw a few reviews saying they were unable to flip them and they broke apart into a green mess, but I have fancy nonstick pans so I thought it would work. Nope. But, I did experiment with the batter since I had it, and upon further inspection these did in fact make a sort of spinach pasta type taste and texture, so after several trials I heated up strips of batter in the microwave on an oiled plate and when wound around a fork with marinara...well it was alright. Did it taste like spinach pasta? Yeah. Would I do it again? No. So- off to the store for wraps since I set this week's lunches around these I go.

Ingredients:

1 cup quinoa

water for soaking

1 cup water

2 cups spinach

Directions:

1. Soak quinoa in a large bowl of water leaving several inches of water above the quinoa for at least 2 hours but better if overnight.

2. Strain and rinse the quinoa, then blend with 1 cup of water and spinach in a blender until smooth.

3. 

Mediterranean Chicken Skewers, by Diane

 

These skewers came from @kaylaskitchenfix and were so easy to make. I made them in the airfryer to go on my Mediterranean Chicken Salads this week, and they were really good! I think I'd try grilling them in a grill pan as she suggested next time so they'd be juicier, but I really loved the flavor. 

Ingredients:

1.5 lbs chicken breast, cubed

Juice of one lemon

1 tbsp dried oregano

Salt and pepper to taste

1/4 cup EVOO

4 cloves garlic, minced

Directions:

1. Combine all ingredients, mix well, and marinate in the fridge for at least 30 min.

2. Pack tightly onto skewers so chicken gets crispy on the outside and juicy inside! If cooking on a grill pan or stovetop pan, cook in the marinade to stay juicy. I air fried them at 400 for about 7 min per side until they hit 165. 

Mediterranean Chicken Salad, by Diane

I decided to make these salads for dinners this week using the recipe for the Mediterranean Chicken Skewers. You can throw whatever you want in, but this is what I decided for this round. It was really good and a great summer evening meal that came together quickly!

Ingredients:

2 cups greens (I used baby kale and arugula)

1 chicken skewer

1/4 cup baby heirloom tomatoes, cut in half

1/4 roasted red pepper, cut into cubes

3 tbsp pickled red onions (I used my recipe here)

1/2 cup hummus (I used my recipe here)

1/4 cup feta crumbles

Directions: Toss all ingredients together and enjoy!

Heirloom and Beet Whipped Goat Cheese Salad, by Diane

 

I saw this whipped goat cheese bottom on a veggie platter I ordered in Denver and I was so inspired to come home and figure out what I could do with it. Enter this- my afternoon snack alllll last week. It is so good with fresh summer tomatoes and basil, yum!

Ingredients:

4 tbsp goat cheese

1 tbsp EVOO

fresh herbs (I used oregano and basil)

1 cup baby heirloom tomatoes, cut into bite size pieces

1/2 cup marinated beets, cut into bite size pieces

Balsamic vinegar (I have a blackberry ginger one that goes great on this!)

Optional- fresh basil for garnish

Directions:

1. Make the whipped feta either in a food processor or by hand by whipping together feta, oil, and herbs. Spread on the bottom of the bowl.

2. Top with tomatoes and beets and a drizzle of balsamic!

Chipotle Shrimp Salad with Cilantro Line Vinaigrette, by Cheryl

Dressing not pictured

This was a solid salad! It was filling, healthy, and had all the right flavors! It was definitely spicier than I had intended.. I had thought my 9 year old would eat it with us, but the shrimp was too much for her. So she substituted in some grilled chicken. But the dressing and the avocado cooled things down. Another winner from Paleo Running Momma. Yum!

Ingredients:

Dressing:

1/3 cup avocado or olive oil

Juice of small, or 2 large limes

1 tb honey

1 tb minced fresh jalapeno

2 cloves garlic, minced

1/3 cup cilantro leaves

1/4 tsp salt

Salad:

1 lb shrimp, peeled and deveined

1.5 tbs avocado or olive oil

1 tsp chipotle chili powder

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp salt

6 cups romaine lettuce

3 radishes, thinly sliced

1 nectarine or peach, thinly sliced

1 avocado, thinly sliced

Directions:

1) Dressing: Place all ingredients in a blender and pulse several times until desired consistency. Set aside.

2) Place the shrimp in a large bowl. Toss with the olive and spices and salt. Grill on skewers.

3) Arrange the other ingredients in a small bowl. Put the shrimp on top. Drizzle the dressing and serve. 

Grilled Sweet Potatoes with a Sweet and Spicy Yogurt, by Cheryl

We were visiting our friends' house a couple of weekends ago and as always they made us a delicious lunch while we hung out at their pool. I'm always so impressed with people that can just make up their own recipes routinely... I rarely can do that! I made this again when we got home. This yogurt sauce is the perfect compliment to grilled sweet potatoes and is just what we needed on a hot day! Yum!

Ingredients:

Several large sweet potatoes. sliced long ways

Olive oil

A large tub of plain Greek yogurt

Lemon juice from 2 lemons

Paprika

Hot honey, drizzles here and there

Scallions, sliced

Directions:

1) Brush the sweet potatoes with olive oil. Put on the grill and cook until softened. 

2) Meanwhile, combine all of the ingredients except the scallions. Mix well. Place a dollop of sauce on top of the sweet potatoes, topped with the scallions and a a drizzle of the hot honey. 

Spontaneous Salsa, by Diane

 

I was really craving chips and salsa the other night, but didn't feel like leaving the house. I was about to make my Spicy Fermented Tomatillo Salsa, but really wanted a tomato-based salsa. The issue was that I didn't have tomatoes, so after pulling a few ingredients, I found a jar of Rao's marinara sauce. In a pinch, I used it and whoa did this come out amazing!! I like it better than regular salsa, especially with how the flavors blended the following day! This was a happy accident I will definitely be making again! I also didn't have regular chips on hand, but the siete knock-off of Doritos actually made this way better- score!

Ingredients:

1 whole white onion, quartered

1/2 large poblano pepper, seeds removed

1/4 jalepeño, seeds removed

1 large handful cilantro leaves

2 cloves garlic

1 lime, juiced

1 tsp kosher salt

1/2 cup Rao's marinara sauce

Directions: 

Pulse all ingredients except marinara until chunky, then add in marinara and combine quickly to as blended as you like.

Shrimp Taco Bowl, by Diane

 

I just whipped up this recipe the other day loosely based on my fave airfryer shrimp tacos, and I really love the combo I came up with! It's super quick and easy for a busy weeknight.

Ingredients:

12 large shrimp

1 tsp Tony Chacere's seasoning (or any mexican or spice seasoning)

1 cup broccoli slaw mix

3 tbsp chopped red onion

2 tbsp chopped cilantro leaves

3 tbsp crushed pineapple

2 tbsp my shrimp taco sauce (1 tsp salt, 1 tsp paprika, 1/4 tsp each garlic powder. chili powder, and black pepper, 1/2 cup mayo, juice of 1/2 lime- this makes a bigger batch for a few servings)

Directions:

1. Toss shrimp in Tony's seasoning and air fry for 8 minutes at 380 until pink.

2. While the shrimp cooks, combine remaining ingredients in a bowl. Add shrimp and enjoy!

Whipped Tuna, by Diane

 

We've said this before...dips are hard to take photos of. But trust me, this is one of the best tuna salad recipes I've ever made!! This has some of the flavors of the Tuna Salad Bites I made earlier this month, but I also mixed it with the viral tunacado mousse that has been floating around the internet. This mashup is quick, healthy, easy, and a total keeper!! I ate mine with sundried tomato and basil almond crackers, yum!

Ingredients:

1 large can albacore tuna in water, partially drained (I kept some of the water in to reduce the mayo a bit)

2 tbsp mayo (I used avocado oil mayo)

Juice of 1/3 lemon

2 tbsp feta cheese crumbles

1 tbsp capers

6 small sweet baby gherkins

3 tbsp diced red onion

1 small garlic clove

1 pinch red pepper flakes

3/4 tsp dried dill

1/2 tsp celery salt

Directions:

Whip everything in a food processor until creamy and smooth, adjusting seasonings for taste and mayo/lemon for texture. 

The Best Tuna Salad Bites, by Diane

 

I saw these on instagram from @goodeatsbyrose and despite me not liking quite a few of these ingredients I was for whatever reason inspired to try it. I'm so glad I did- these were amazing (she just called these Tuna Salad but honestly they are the BEST!). So quick and easy, I can't wait for lunch tomorrow! I think these are perfect because they are a mix of acid, salt, fat, sweet, spice, crunch and soft. I slightly adjusted some quantities based on what I had on hand. Yum!!

Ingredients:

1 large can tuna, drained

6 sweet gerkin pickles, diced

1/2 small red onion, diced

10-15 small sweet cherry tomatoes, quartered or halved

3 tbsp capers

1 tbsp mayo

Juice of 1/4 lemon

1/4 cup feta crumbles

Sprinkle red chili flakes

Salt and pepper to taste

1 tsp garlic powder

Romaine leaves

Directions:

Mix all ingredients except lettuce to combine and adjust seasonings. Put into crunchy romaine leaves and devour!

Crispy Smashed Brussels Sprouts with Roasted Red Pepper Sauce, by Diane

 

I saw this recipe by Plant You on ig, and thought I'd give them a try since we all know I love my air fryer. These were super easy, but my biggest complaint was the cooking instructions. You are supposed to cook them at 450 for 15 minutes and then flip and cook for another 10. My air fryer only goes to 400 and I did 10 minutes before I noticed one side was burning so I flipped them, and 5 minutes later they were almost all char. So I would definitely make them again but with a new cooking time, which I'll write below. I served them with her roasted red pepper sauce, which was also a good pairing- I added nutritional yeast to this and that made it way better!

Ingredients:

2 lbs brussels sprouts, ends cut off

1 tbsp olive oil

1 tbsp nutritional yeast

1 tsp salt

1 tsp paprika

1/2 tsp garlic powder

Directions:

1. Steam the brussels sprouts for 8 min.

2. Flatten the sprouts with the bottom of a cup to smash, and lay in an even layer in a greased air fryer. 

3. Drizzle each side with oil, and sprinkle tops with seasonings. Cook at 400 for 5 minutes.

4. Flip the sprouts, season the other side, and cook at 400 for another 5-10 minutes until crispy. 

For the sauce: Blend 3/4 cup soaked cashews (soak for 30 min), 1 clove garlic, 1/2 roasted red pepper, 1/4 cup almond milk, 2 tsp salt, and 2 tsp nutritional yeast until smooth.

Akananda Ma's Rehydration Tea, by Diane

 

I did a 3-day ayurvedic cleanse over the weekend based off a quiz I took that was shockingly accurate on current problems like low energy, and it was a gentle way to fix them. This was recipe was really easy to make and kinda like natural gatorade. I can imagine in hotter weather this is going to be amazing! It contains ground kola nut, which is a super health source and does a zillion great things in the body. It's got salt and lime for electrolytes as well. It also uses turbinado sugar which is raw brown sugar, so it's a really clean way to hydrate.

Ingredients:

4.5 cups water

2 heaping tbsp fresh mint

1 heaping tsp brahmi (gotu kola)

1/4 tsp salt

1/4 tsp lime, juice squeezed

2 tsp turbinado sugar

Directions:

1. Boil water. Add in mint, kola, salt, and lime. Steep for 10 min.

2. Strain (I didn't because I like the mint), mix in sugar and serve warm for all weather or chilled for hot weather. 

Deconstructed Salmon Avocado Rolls, by Cheryl

While scrolling Instagram Jon came across a reel that featured these deconstructed salmon avocado rolls and immediately knew that we had to make them. I made them right away, ha! They were so good! They look like they take a while to make, but they were actually super easy and quick. These were great for dinner, but also for quick snacks throughout the day. Yum!

Ingredients: 

1 salmon fillet, cubed and removed from the skin

Bachans or other Japanese bbq sauce

Traeger Fin and Feather rub (I used a mix of sugar, salt, paprika, onion powder, and chili pepper)

1 cup sushi rice

Avocado, cubed

Directions:

1) Preheat the oven to 350. Marinate the salmon with the bbq sauce and rub. This is a quick marinade while you prep the other stuff. 

2) Meanwhile, cook the sushi rice according to the package directions.

3) Cut the seaweed into squares. 

4) Place a tablespoon or two of cooked rice into each square. It'll soften the seaweed. Place each square with the rice into an individual cupcake tin. 

5) Top each cupcake tin with the salmon. 

6) Bake at 350 for about 10 minutes. Top with cubed avocado, a drizzle of spicy mayo, and chives. 

Airfryer Hawaiian Garlic Shrimp, by Diane

Last week was best of airfryer chicken, and this week has been best of airfryer shrimp. I started off strong with one of my favorite recipes, Airfryer Shrimp Tacos in Lettuce Wraps because it's just so good. Today, I tried this recipe, from fitslowcookerqueen on IG. Apparently this is a food truck staple in Hawaii, and I decided to give it a go in this airfryer version. Easy peasy, and delicious! I cooked the garlic too long but it was still amazing, and I also took the shells off before coating- all the recipes had them on before coating which makes no sense to me because you take them off when you eat them. So I left the coating where it belongs- on the shrimp itself! This recipe was whole30 but you can sub in any flour you like.

Ingredients:

1 lb shrimp, cleaned and deveined with tails on

4 tbsp ghee or butter

4 cloves garlic, minced

2 tbsp arrowroot flour

1.5 tsp paprika

1 tsp salt

1/2 tsp black pepper

parsley, finely chopped for garnish

spray avocado oil

Directions:

1. Dry the shrimp as much as possible and coat with arrowroot, paprika, salt and pepper. Place evenly spaced out in a single layer in the airfryer. Spray the tops with the oil lightly. Cook at 350 for 8 minutes, flipping halfway to coat again with avocado oil.

2. While the shrimp cooks in the last few minutes, melt the ghee in a small pan over medium heat then add garlic and cook 2-3 minutes until light brown. 

3. Toss the shrimp in the pan with the garlic butter, top with parsley and serve.

Chocolate Cloud Cake, by Diane

 

I made this cake for Passover because it is flourless, and although it didn't rise like it was supposed to we jokingly decided that was because it was Passover. This was really deeply chocolate without being too sweet, and we would definitely make it again next year (but decided without the grand marnier). Great as leftovers too! Recipe by Richard Sax.

Ingredients:

8 oz good quality bittersweet chocolate, coarsley chopped

1/2 cup unsalted butter, at room temp and cut into 1 tbsp pieces

6 large eggs

1 cup sugar

2 tbsp cognac or grand marnier

1.5 cups cold heavy cream

3 tbsp confectioners sugar

1 tsp vanilla extract

unsweetened cocoa powder or shavings for topping

Directions:

1. Heat the oven to 350F with the rack in the center. Line the bottom of an 8-inch springform pan with parchment paper. Do not grease.

2. Melt the chocolate in a double boiler and whisk until melted and smooth. Remove from heat and whisk in butter until smooth.

3. In two small bowls, separate 4 eggs. In a large bowl, whisk 2 whole eggs and the 4 yolks with 1/2 cup sugar until just combined. Slowly whisk the warm chocolate mixture in. Whisk in cognac or grand marnier if using. Using a handheld mixer in a separate bowl beat the 4 egg whites until foamy, about 2 min. Gradually add the remaining 1/2 cup sugar and beat until beautiful glossy soft peaks form that hold their shape but aren't stiff, about 5 min more. Very gently fold in 1/4 of the egg whites to the chocolate mixture and then add remaining egg whites. Scrape the batter into the pan and smooth the top.

4. Set the pan on a rimmed baking sheet and bake until the top is puffed and cracked and the center is no longer wobbly, about 35-40 min. Be careful not to bake the cake beyond this point.

5. Let the cake cool completely in the pan on a rack. The center of the cake will sink as it cools forming a crater.

6. For the whipped cream topping, whip the cream, confectioners sugar and vanilla in a large bowl with hand mixer until billowy soft not stiff peaks form. Using a spatula fill the crater with whipped cream and top lightly with cocoa powder.

7. To serve, run the tip of a knife around the edge of the cake and carefully remove the sides of the pan. Store leftovers in the fridge, it freezes well too.

Best of Airfryer Chicken Round Four: Popcorn Chicken, by Diane

 

This week to mix things up, I've decided to play Best of Airfryer Chicken for lunches. 5 days, 5 recipes. I am always looking for a good airfryer chicken recipe, and I figured this was the best way to give this one a shot and discover a great go-to recipe. I also hate cooking lunches and usually batch them during the week, so bonus if the recipe was going to store well. This was also the week I found out raw chicken only lasts 1-2 days in the fridge...

Round four was popcorn chicken by Very Hungry Verbena. I love following her on Instagram! Her chicken came out MUCH more coated and crunchy than mine and I'm still trying to sort out what went wrong, but the flavor was outstanding and they were so juicy. I also made more of that honey mustard I'm obsessed with and damn this was a great lunch! If I could figure out how to make these crunchy like hers were, I'd be SOLD with this one as the winner.

Ingredients:

1 lb chicken (I used one chicken breast and adjusted), cubed

cajun or bbq seasonings (I used a sweet and spicy bbq blend)

50 grams tapioca flour (I used about 1/2 cup just to be safe)

1 tbsp cornstarch

1 tsp baking soda

Goya seasoning (I added this just to make sure the coating was flavorful)

Spray oil

Directions:

1. Marinate the chicken cubes in seasonings for 30 min in the fridge.

2. Toss the chicken in a bowl with tapioca, cornstarch, baking soda, and goya until totally covered. 

3. Shake off excess coating and place in a sprayed airfryer rack evenly spread apart. 

4. Liberally spray with oil, then bake at 400F for 15 minutes, spraying again and shaking the bin every 5 min. 

5. I served it with my honey mustard sauce: 1 tbsp mayo, 3/4 tbsp mustard, 1/2 tbsp honey, 1/4 tsp onion powder, 1/4 tsp garlic powder, sprinkle chili powder. Stir to combine.

Best of Airfryer Chicken Round Three: Whole 30 Chinese Char Siu Chicken, by Diane

 

I added this in to show how juicy this came out!!

This week to mix things up, I've decided to play Best of Airfryer Chicken for lunches. 5 days, 5 recipes. I am always looking for a good airfryer chicken recipe, and I figured this was the best way to give this one a shot and discover a great go-to recipe. I also hate cooking lunches and usually batch them during the week, so bonus if the recipe was going to store well. This was also the week I found out raw chicken only lasts 1-2 days in the fridge...

Round three was Whole 30 Chinese Char Siu Chicken. I've only seen char siu pork (the pork with the red coating) and was intrigued. First off, this sauce was SLAMMIN and I also ate it on the roasted green beans I served this with. I would absolutely encourage eating this on everything in your kitchen, and am already planning a meatloaf glaze with it. YUM. The chicken was suuuuper juicy and overall this was a really great and very quick/easy meal. Would also be amazing on the grill over summer. Awesome. Recipe from nomnompaleo.

Ingredients:

2.5 lbs boneless, skinless chicken thighs (I used 1 breast and just made less sauce)

1.5 tsp salt

1 tbsp avocado oil

1/4 plum peach or apricot jam (I used plum)

2 tbsp coconut aminos (I used tamari)

1.5 tbsp tomato paste

1.5 tbsp almond butter or tahini (I used almond butter)

1 tsp red boat fish sauce

1/4 Chinese 5 spice powder

1/4 tsp ground ginger

Directions:

1. Mix the chicken with salt and avocado oil until coated. 

2. Place on a greased rack and cook for 15 minutes (I cooked mine for 12 until a thermometer read 170F).

3. While the chicken bakes combine the remaining ingredients into a sauce. 

4. Baste on 1/3 of the sauce about 60% of the way through the cooking, another 1/3 about 2 min before ending, and then serve with the rest of the sauce. (She cooked differently because using thighs, but I liked this way better and also would use this method on a grill for summer as it gets a great color on the chicken!).

Best of Airfryer Chicken Round Two- Healthy Chicken Nuggets, by Diane

 

This week to mix things up, I've decided to play Best of Airfryer Chicken for lunches. 5 days, 5 recipes. I am always looking for a good airfryer chicken recipe, and I figured this was the best way to give this one a shot and discover a great go-to recipe. I also hate cooking lunches and usually batch them during the week, so bonus if the recipe was going to store well. This was also the week I found out raw chicken only lasts 1-2 days in the fridge...

Round two was healthy chicken nuggets by Kayla's Kitchen Fix. These were super juicy thanks to the marinade/brine, but not the total flavor of the coating I was going for. They honey mustard sauce I whipped up on the side (recipe below bc it ROCKED) was a total game changer, and it just involved instincts from my pantry. I'd make these again but would want a different coating. She has two options on her site- almond and coconut flour which I used, and cassava flour. I might try the later next time and see if that's better! 

Ingredients:

1 lb chicken breast, cubed

1/4 cup pickle juice

1/4 cup almond milk, unsweetened

1 tsp apple cider vinegar

1/4 cup almond flour

2 tbsp coconut flour

1 tsp paprika

1 tbsp onion powder

1 tbsp garlic powder

Salt and pepper to taste (I used goya)

Avocado oil spray

Directions:

1. Combine the almond milk and vinegar in a bowl and let sit for 5 minutes to mimic a buttermilk. Add in the pickle juice and let sit for 5 more minutes.

2. Add in the chicken, mix, and let sit for 30 minutes in the fridge.

3. Combine almond flour through salt and pepper in a bowl, mix to combine. Dip the chicken in the mixture, coating each side and move to a sprayed airfryer pan. Spread the chicken out evenly.

4. Liberally spray all the chicken well and cook at 400 for 12-15 minutes (I used a thermometer until 170F).

5. I served it with honey mustard sauce: 1 tbsp mayo, 3/4 tbsp mustard, 1/2 tbsp honey, 1/4 tsp onion powder, 1/4 tsp garlic powder, sprinkle chili powder. Stir to combine.

Best of Airfryer Chicken Round One- Hot Honey Garlic Chicken, by Diane

 

This week to mix things up, I've decided to play Best of Airfryer Chicken for lunches. 5 days, 5 recipes. I am always looking for a good airfryer chicken recipe, and I figured this was the best way to give this one a shot and discover a great go-to recipe. I also hate cooking lunches and usually batch them during the week, so bonus if the recipe was going to store well. This was also the week I found out raw chicken only lasts 1-2 days in the fridge...

At any rate, first up was Hot Honey Garlic Chicken. I was intrigued and it seemed easy so I gave it a shot. Overall, my only complaint here was the cubing technique, which dried out the tops of the cubes slightly so I'd nix that and the butter pats that go inside them for next time. I also skipped the butter in the sauce since there was butter on the chicken. The other change I made was to brush some of the sauce over the chicken just before it was done cooking to caramelize it a bit, I made that adjustment in the directions below because that was a winner! The rest of the chicken was super juicy, the flavor was awesome, and this would definitely be great leftover for salads. This was also very quick to come together. I served it with a side of my favorite Burnt Broccoli, yum. Recipe by saucedupfoods.com

Ingredients:

2 chicken breasts

1 tsp each: salt, pepper, chicken boullion, cajun seasoning, garlic powder, and paprika (I used Tony Chachere's for this plus garlic and paprika)

Small dabs of butter

Minced parsley (I used dried)

3 tbsp melted butter

1 tbsp minced garlic

1.5 tbsp hot sauce

1.5 tbsp honey

Directions:

1. Score the chicken but cutting diagonal horizontal and vertical lines 3/4 of the way through the chicken. 

2. Mix the seasonings salt through parsley and rub into chicken. 

3. Stick small dabs of butter between some of the cubes.

4. Cook in an airfryer on 390 F for 15-20 min (mine took about 12, I used a thermometer at 170).

5. While the chicken cooks mix the remaining 4 ingredients in a sauce. Brush some sauce on the chicken during the last 3 minutes of cooking.

6. Pour remaining sauce over top of the finished chicken and serve.

Korean Pancake Dipping Sauce, by Diane

 

This was the final part of our January Asian-inspired dinner. We had made a Korean kimchi pancake and needed a dipping sauce. This one turned out super well and was very easy to make! It would also be good for a dipping sauce for dumplings. Recipe from thefoodietakesflight.com

Ingredients:

1 tbsp soy sauce

1 tbsp water

1 tbsp rice vinegar

1 tsp sugar

1 tsp sesame oil

1/2 tsp sesame seeds

chopped scallion garnish

optional chili flakes

Directions:

Mix everything together until blended and adjust for taste!

Peanut Dipping Sauce, by Diane

 

This is not my photo but we forgot to take a good one here! This was a sauce for the Vietnamese Shrimp Summer Rolls we made for a big Asian-inspired dinner back in January. I customized this a lot, but the og recipe is from evolvingtable.com In the end it was awesome, so I suggest you tweak all ingredients until you're happy with the taste! I also added in chili crisp bc we love this!!

Ingredients:

1/2 cup smooth peanut butter

2 tbsp soy sauce

2 tbsp brown sugar

1 tbsp rice wine vinegar

1 clove minced garlic 

3-6 tbsp warm water

2 tbsp chili crisp

Directions:

1. Add all ingredients except water to a bowl and whisk until combined.

2. Slowly add in water 1 tbsp at a time until you get the desired consistency.

Vietnamese Shrimp Summer Rolls, by Diane

 

We made these back in January for an Asian-themed dinner. They are so simple to make, and you can customize as needed. We chose steamed shrimp for ease and they were a big hit! We served them with a peanut sauce which is posted here. These are my fave meals in the summer when it's hot out and you don't want to cook, only to eat something easy and cold. Yum!

Ingredients:

1 lb steamed shrimp, cleaned and deveined and chilled

1 package rice paper wrappers

hot water

1 package cooked rice noodles (we used vermicelli)

4 large carrots, shredded

1 head red butter leaf lettuce

2 large cucumbers, sliced into long matchsticks

1 bunch fresh cilantro

1 bunch fresh mint

Directions:

1. Have all your ingredients set to go in a line with a lightly greased try at the end to put the rolls on (the rolls get sticky as the set!). We found that lettuce on the bottom, noodles next, carrots/cucumber/cilantro/mint next, then shrimp last worked best! 

2. At the beginning of your line, have a large shallow pan filled with very warm water.

3. Soak a sheet of rice paper in the water until soft for a few seconds (if it doesn't get soft, the water isn't hot enough). Lay the circle out on a board.

4. At the bottom 1/3, lay down ingredients in the order as written above.

5. Wrap by folding over once, tucking in the sides, and the folding the rest of the way. Make sure it's as tight as possible without ripping the roll!

6. Serve chilled with a peanut sauce.

PB&J Smoothie, by Diane

 

I ran out of greens for my typical morning smoothie at the same time that this recipe popped up on my instagram from @thefeedfeed- kismet! This was a little more time to make since I had to make 2 batches, but it was really good! My only advice would be to use as little liquid as possible because both batches were a little thinner than I would like. I also added a little stevia to the berry portion because it was too tart for me. I loved it though and would definitely make it again!

Ingredients:

1 whole frozen banana

1 cup milk of choice (I used almond coconut- start at 1/2 cup and go up as needed to blend)

2 dates

1/4 tsp cinnamon

2 tbsp nut butter (I used almond)

4 tbsp oats

protein powder of choice (I used collagen)

2 cups frozen berries

1/2 lemon, juiced (I might skip this next time since it was tart)

1 cup water (again I would start at 1/2 cup and go up as needed to blend)

Directions:

1. Blend the banana through protein powder in one batch until smooth and creamy. Pour into a large glass and set aside.

2. Blend the remaining ingredients berries through water until smooth.

3. Using a large glass or mason jar, start by pouring 1/3 of the berry mixture in, then 1/2 the pb mixture, then alternate until it's all in. You can swirl it a bit if you need. I actually really liked drinking it unblended because it was nice to get both tastes in just like a real PB&J! 

Crockpot Pulled Pork, by Cheryl

Will have a better pic soon! This is from here

So this was the easiest recipe ever! And delicious! I don't even have to chop anything before putting it in the crockpot... just the marinated tenderloin! The recipe is from The Clean Eating Couple. I served this with Primal Kitchen's Hawaiin BBQ sauce, asparagus, and the mustard potatoes I posted a couple of months ago. Yum!

Ingredients:

2 lbs pork tenderloin

1/4 cup EVOO

1 tbsp paprika

1/2 tbsp garlic powder

1/2 tsp pepper

1/2 tsp onion powder

1/2 tsp cinnamon

1/4 tsp ground ginger

1 cup chicken stock

1/2 cup BBQ sauce

Directions:

1) In a bowl whisk together olive oil and spices. Marinate the pork and the olive oil mixture in a ziplock bag overnight. I did it for a few hours since I didn't plan ahead. 

2) Place in crockpot with 1-1.5 cups chicken stock. Cook on low for 6-8 hours. Mine was ready and tender at 6 hours. 

3) Pull the tenderloin apart with tongs or forks while still in the crockpot. 

4) Toss with your favorite BBQ sauce and enjoy!

Spicy Shrimp Egg Roll Bowl, by Cheryl

What a delicious dish this was from Paleo Running Momma! This is a great way to get in a lot protein and veggies without feeling like it's too heavy. The aioli sauce was perfect on it and the leftovers were good the next day. Yum!

Ingredients:

Spicy aioli:

1/2 cup mayo or Whole 30 mayo

2 cloves minced garlic

2 teaspoons sesame oil

1.5 tsp lemon or lime juice

3 tsps hot sauce

Shrimp stir fry:

1 lb shrimp, peeled with tails off

2 tbsp olive oil

salt and pepper

6 cups slaw mix

3 tbsp coconut aminos or soy sauce

2 tbsp sesame oil

1 tsp hot sauce

1 bunch scallions thinly sliced, white and green part separated

3 cloves garlic, minced

2 tsps minced or grated ginger

Directions:

1) Aioli: Whisk all the ingredients together. Refrigerate until use. 

2) Stir fry shrimp and veggies: Heat a pan over medium heat and add 1 tbsp olive oil. Sprinkle the shrimp with salt and pepper. 

3) Once the skillet is hot add the shrimp in a single layer. Cook, turning once or twice for about two minutes. Set aside on a plate and cover. 

4) Lower heat to medium and at 1 tbsp olive oil and the veggie mix. Cook and stir for about a minute. Then add the white part of the scallions and the minced garlic and ginger. 

5) Cook another minute then add the coconut aminos, sesame oil, and hot sauce. Stir. Lower the heat, add the shrimp back in, and stir. Remove from heat and garnish with the green onion. 

6) Serve in bowls drizzled with the aioli.