Air Fryer Pork Tenderloin

Pork tenderloin (1.25lbs – 1.75lbs)
2 tbs brown sugar

1 tbs smoked paprika
1.5 tsp salt
1 tsp ground mustard
1/2 tsp onion powder
1/2 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp cayenne powder (optional)
1/2 tbs olive oil

Mix all dry ingredients in a bowl.

Trim the pork tenderloin of any excess fat/silver skin. Coat with a 1/2 tablespoon olive oil. Rub spice mixture on entire pork tenderloin.

Preheat air fryer to 400° F for 5 minutes. After 5 minutes, carefully place pork tenderloin into air fryer and air fry at 400° F for 20-22 minutes. Internal temp should be 145° – 160° F.

When air fryer cycle is complete, carefully remove pork tenderloin to a cutting board and let rest for 5 minutes before slicing. Save any juices to serve over sliced meat.

from: reicpe teacher

Loaded Potato Skins (Cheater)

Large russet potatoes, washed
Butter, melted
Season salt (make sure it's GF if necessary)
Kosher salt
Ground pepper
Shredded cheddar cheese
Bacon, cooked and crumbled (or bacon bits)
Parsley or chives, chopped (optional)
Sour cream or ranch dressing (optional)

Preheat oven to 400°. Cover baking sheets with foil and spray with non-stick cooking spray. Set aside.

Wash potatoes and then cut into approximately 1/4 inch slices. I like to use a mandolin and slice the potatoes lengthwise!

Brush both sides and edges of the potatoes with butter and sprinkle with seasonings. Place on the foil covered pan and bake for 30 minutes, or until fork tender. Turn potatoes onto the opposite side after about half way, to brown the other side.

When potatoes are done, top with cheese, bacon and parsley/chives. Continue baking for 3-5 minutes, or until the cheese is nice and bubbly.

Top with a little sour cream or ranch if desired. Enjoy!

Audrey's little note: these are a family favorite - our extended family will demolish 4 baking sheets full of potatoes.

Migas

3 Tbsp. olive oil
6 large eggs
1/2 tsp. coarse kosher salt
8 corn tortillas, cut into eighths

Optional toppings: chopped cilantro, diced tomatoes (or pico de gallo), queso fresco

Heat olive oil in a large nonstick skillet over medium-high heat. While oil is heating up, whisk eggs in a medium bowl and set aside.

Add the corn tortillas to the skillet and fry until crispy, about 6 to 8 minutes. 

Add whisked eggs, salt and fold them into the crispy tortillas. Cook for about 2 to 4 minutes, until the eggs are fully cooked and no longer runny.

Remove from heat, taste and season with more salt to taste. Serve with chopped cilantro, diced tomatoes, queso fresco, and refried beans on the side, if desired.

from: isabeleats.com

Air Fryer Chicken

2 c. buttermilk
1/2 c. pickle juice or white vinegar
2 Tbsp. kosher salt
1 lb. boneless skinless chicken breasts
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt (ONLY if using vinegar instead of pickle juice)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground mustard
1/4 teaspoon parsley flakes

In a medium mixing bowl or 9×9″ baking dish, whisk together the buttermilk, pickle brine, and salt. Add chicken and allow to soak in the brine for 1-2 hours. Remove from buttermilk.

While the chicken is brining, combine the seasonings together. Massage the seasonings over the chicken.

Place chicken breasts in the air fryer basket (you may need to do this in batches depending on your air fryer size) and cook for 9 minutes at 360. Flip the chicken and cook for another 9 minutes. Check the internal temperature–if it is at 160, remove from air fryer and cover loosely with aluminum foil for 5 minutes, then slice and serve. If they need a little more time, place them back in the air fryer for a few minutes (no need to turn the heat back on, just close the door.)

These can be refrigerated for up to 7 days.

from: Our Best Bites

Air Fryer French Fries

3-4 medium potatoes, washed and dried
1-2 Tbsp. olive oil
1/2 tsp. kosher salt
1/2 tsp. garlic powder
fresh cracked black pepper (to taste)
grated Parmesan cheese (optional

Cut the potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries. 

In a  medium bowl toss the potatoes and oil. Season with salt, garlic powder and black pepper to taste; toss to coat.

Place the potatoes in the air fryer basket, cook at 380°F for 25-30 minutes, turn/toss every 5 minutes or so.

adapted from: Skinnytaste

Whipped Cream Cheese Frosting

1 (8 oz) pkg. cream cheese
1 c. white sugar 
⅛ tsp. salt
1 tsp. vanilla extract
1 ½ c. heavy whipping cream

In a small bowl beat whipping cream until stiff peaks form; set aside.

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

from: allrecipes

Chipotle Guac

2 ripe Hass avocados 2 Tbsp. lime juice 2 Tbsp. cilantro, chopped 1/4 c. red onion, diced, 1/2 jalapeño (including seeds), diced 1/4 tsp. kosher salt 1. Cut the avocados in half and remove pits carefully. 2. Scoop the avocados into a bowl. 3. Toss and coat with lime juice. 4. Add the salt and mash until a smooth consistency is achieved. 5. Fold in the remaining ingredients and mix. 6. Taste the guac and adjust seasoning, if necessary.

Berry Compote

2 pints berries (fresh or frozen)
½ c. granulated sugar
2 Tbsp. fresh lemon juice
½ tsp. cornstarch

Combine all ingredients in a medium saucepan and stir to combine. Simmer for 10 minutes over medium-low heat, stirring occasionally. Once the berries fall apart and the sauce is thickened, remove from heat.

Allow to cool for at least 15 minutes before serving with ice cream, angel food cake, cheesecake, waffles, or anything else you can think of!

adapted from: cakenknife

Yummy Potatoes

1 large 24-32oz package frozen hash brown potatoes thawed
2 cans cream of chicken soup
2 c. sour cream
2 1/2 c. grated cheddar cheese divided
1/4 c. melted butter
1/2 c. chopped onion (cooked, or use minced dried onion)
1/2 tsp. each salt and pepper

Topping options:
1 cup Panko Crumbs or
2 cups crushed Corn Flakes + 2 tablespoons melted butter optional or
1/2 cup grated cheese

Preheat oven to 350 degrees. Place rack in middle of oven.

In a large bowl: combine soup, sour cream & butter. Add onion, salt & pepper. Mix well, stir in grated cheese. Fold in the potatoes.

Pour the mixture into a 9x13 greased pan.

If using topping, spread the Panko or cornflake mixture or additional 1/2 cup of cheese over the top of the casserole and bake uncovered for30-40 minutes or until the casserole is bubbly and golden on top.

Let sit for about 10 minutes before serving.

from: A Bountiful Kitchen

Chicken Cauli Rice Stir Fry

Cauliflower (or bagged cauliflower 'rice')
1 T. sesame oil
1 T. garlic
½ lb. ground beef, can substitute chicken, pork, shrimp, or tofu
1 c. carrot, diced
1 c. frozen peas
2 eggs
white pepper, to taste
3 T. soy sauce (or coconut aminos)
Green onion, chopped, for garnish

Break down a head of cauliflower in a food processor until it’s the size of rice.

Heat sesame oil over high. Add garlic and fry until fragrant.

Add the beef, chicken, pork, shrimp or tofu and cook until 80% done.

Add carrots and cauliflower, stir until thoroughly incorporated. Mix in peas.

Push ingredients to the sides of the pan to create a well. Pour in 2 whisked eggs and let it set for 15 seconds. Scramble eggs and fold into the cauliflower rice.

Season with white pepper and stir in soy sauce.

Garnish with chopped green onions and serve.

from: Tasty

Brad's Rice Pudding

2 quarts water
Dash of salt
4 c. rice
4 c. sugar
2 pints whipping cream
1 can evaporated milk
1 egg, whipped
2 T. vanilla
1/2 cube butter
Dash of nutmeg
Place water & salt in a 12" dutch oven. Bring water to boil, add rice. Boil until almost dry - check to see that it is completely tender. Add sugar, whipping cream, evaporated milk, whipped egg, vanilla, butter. Cook until it's all warmed up, sprinkle with nutmeg, & serve.

from: Brad Hess, WB friend

Broccoli & Cabbage Salad

2 large heads of broccoli, cut into small florets
1/2 small red cabbage, very thinly shredded (bagged coleslaw mix works great!)
1 yellow bell pepper, diced
1/2 c. dried cranberries
1/2 c. slivered almonds

Peanut Butter Dressing:
1/4 c. creamy peanut butter, or almond butter
2 T. rice vinegar
juice of 1 fresh lime
juice of 1 medium fresh orange
2 T. coconut aminos, or Bragg's liquid aminos
1 clove minced fresh garlic

Bring a large pot with water to a boil. Once boiling, add in the broccoli florets, reduce heat to medium and cook for about 2-3 minutes, or until broccoli is just crisp-tender. Do not overcook.
Immediately dip broccoli an ice bath (a large bowl filled with ice, and icy-cold water) allow broccoli to completely drain/air dry in a colander.

Meanwhile, add all the dressing ingredients to a jar and shake vigorously to combine, or place in a medium glass bowl, and whisk extremely well.

In a large salad bowl add in broccoli, cabbage, bell pepper, cranberries and almond flakes.
Drizzle dressing on top, and gently toss to combine. Enjoy!

from: Clean Food Crush

Apple Cinnamon Protein Pancakes

Nonstick cooking spray
1 medium apple peeled, sliced
1/4 tsp. ground cinnamon divided use
4 large egg whites (½ cup)
½ cup unsweetened applesauce
¼ cup unsweetened almond milk
1 scoop whey protein powder vanilla flavor
¼ cup old-fashioned rolled oats
2 Tbsp. coconut flour
1/2 tsp. cinnamon
½ tsp. baking powder
½ tsp. ground ginger
1 dash ground nutmeg

Heat medium nonstick skillet lightly coated with spray over medium-low heat.
Add apple and ¼ tsp. cinnamon; cook, stirring constantly for 3 to 4 minutes, or until apple is soft. Remove from heat. Set aside.
Combine egg whites, applesauce, and almond milk in a small bowl; mix well. Set aside.
Combine protein powder, oats, coconut flour, baking powder, remaining ½ tsp. cinnamon, ginger, and nutmeg in a medium bowl; mix well.
Add applesauce mixture to oat mixture; mix until just blended.
Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
Divide pancakes between three serving plates. Top evenly with cooked apple slices.

Salsa Verde Chicken Enchiladas

15-ish white corn tortillas
Cooked & shredded chicken (can use rotisserie if desired)
1 jar mild Salsa Verde
Mozarella & Cheddar cheese, shredded

Spread some of the salsa in the bottom of a 9x13 baking dish - just enough to loosely cover.

Wrap a stack of the tortillas in a towel & warm in the microwave for 30 seconds. Fill each tortilla with shredded chicken and a little bit of cheese, roll up and place seam side down in the baking dish.

Spoon more salsa over the top of the enchiladas, sprinkle with cheese & cover with foil & bake at 350° for 25-30 minutes. Remove foil for the last 5 minutes to brown the cheese.

Audrey's little note: This is pretty light/healthy, depending on how much cheese you use. To lighten up even more, limit or omit the cheese inside the enchiladas & sprinkle the top with queso fresco. Serve with desired toppings (sour cream, chopped cilantro, salsa) & a side salad.

adapted from: Skinnytaste & Pinch & Swirl

Hearty Chicken and Rice Soup

10 c. chicken broth
1 onion, chopped
1 c. sliced celery
1 c. sliced carrots
1/4 c. snipped parsley
1/2 tsp. cracked black pepper
1/2 tsp. dried thyme leaves
1 bay leaf
3/4 lb. chicken, cut into cubes
2 c. cooked rice
2 Tbsp. lime juice
Lime for garnish

Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.

from: Allrecipes

Honey Chipotle Chicken Bowls

Chicken:
1 lb. boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil
3 tbsp. adobo sauce, from a can of chipotles in adobo
2 tbsp. honey
1 tbsp. dijon mustard
1 tbsp. honey mustard
2 tbsp. chopped fresh cilantro
4 garlic cloves, minced

Lime Quinoa:
1/2 c. uncooked quinoa, rinsed
1 c. low-sodium chicken or vegetable stock, or even water
1 tbsp. coconut oil
1 lime, juiced and zest freshly grated
1/4 tsp. salt
1/4 tsp. pepper

Salad Bowls:
6 c. spring greens
1/2 pint cherry tomatoes, halved
1/4 c. torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tbsp. olive oil
1/2 tbsp. honey

Add the chicken breasts to a baking dish or ziploc bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours
.
When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the quinoa: Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

from: HowSweetEats

Mediterranean Chicken Salad

3 oz chicken breast
2 tbsp Great Northern Beans
2 tbsp garbanzo beans (chickpeas)
2 tbsp cooked quinoa or quinoa/brown rice blend
2 tbsp crumbled feta
1 small handful grape or cherry tomatoes
4-ish cups crunchy greens (or something like romaine mixed with spinach)
2 tbsp hummus
2 tbsp balsamic vinaigrette

If making jars, multiply quantities by the number of jars you'd like to make. Add chicken first to the bottom of a wide-mouthed quart-size jar. Layer remaining ingredients, ending with the lettuce. Store hummus and dressing separately in single-serve containers (but they can be stored in the jars if you have enough room.

If making a single salad, place lettuce in a salad bowl and add ingredients, including hummus and dressing. Serve immediately.

from: Our Best Bites

Banana Breakfast "Cookies"

3 very ripe bananas
1 1/2 cups GF old fashioned oats (pulse in the blender for a second to break down the oats a bit)
handful of mini chocolate chips (optional)
1 egg, beaten
1 tsp cinnamon

Mash banana until smooth but still a little lumpy.
Add egg, cinnamon and oats.
Mix until oats are well blended and evenly coated. You should have a dough like texture.
Add whatever mix-ins you'd like, about a handful total (1/2 cup maybe) works best.
Grease mini muffin tin well (a cookie sheet would also work).
Using a 2-in cookie scoop, scoop batter into mini muffin cups.
Bake at 350 degrees for 15 min.

Yields 24 mini muffin "cookies".

from: Clean Eats and Treats

Grandma Darlene's Pecan Cookies

Preheat oven to 350°.

In a large bowl, stir together, then set aside:
1 1/4 c. chopped pecans
1/4 c. sugar
3/4 c. shredded coconut

In a mixer:
2 room temperature egg whites (be sure you don't have any yolk left in them!)
1/8 t. salt

Whip until stiff peaks form. Gradually beat in until incorporated:
1/2 c. sugar
3/4 t. vanilla
1 t. Karo Syrup

Fold nut mixture into egg white mixture until well mixed.

Drop batter on parchment paper, place 1/2 nut on the top of each cookie. Bake 13-15 minutes, watch closely. The cookies are done when they're lightly brown on the edges & tops.

from: Grandma Darlene

Coconut "Rumbi" Rice

2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk
2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine water, coconut milk, beans and sugar in a pot. When it starts boiling, stir in rice and return to a boil. Cover, reduce heat to low, and simmer 20 minutes, until rice is tender. Fluff with a large serving spoon and remove from heat. (Or just put it all in a rice cooker!)

adapted from: The Mama's Girls