Chicken Parm Soup

Prep Time - 30 minutes

Servings - 8 servings

Calories - 202kcal

 

INGREDIENTS

1 28 oz can san Marzano tomatoes

2 tbsp salted butter

2 tbsp dried minced onion or 1/2 cup minced fresh onion

1 tsp minced garlic

1 6 oz can tomato paste

4 cups chicken broth

1 tsp oregano

1 1/2 tsp basil

1 tsp salt

2 cups dried pasta small pasta like small shells, elbows or ditalini

1/2 cup heavy whipping cream

2 cups diced rotisserie chicken

1 cup mozzarella cheese

INSTRUCTIONS

Pour the can of tomatoes into a large bowl and then use kitchen shears to cut and dice the tomatoes into small pieces. Set aside.

In the bottom of a large pot, melt the butter completely.

Add in the minced onion and garlic, sautéing until fragrant, for a minute or two.

Add the can of tomato paste and 1 cup of chicken broth and stir until smooth.

Add in the prepared tomatoes. Stir until combined.

Add the remaining 3 cups of chicken broth to the pot along with the oregano, basil and salt. Stir.

Bring to a boil.Once the soup is boiling, add in the dry pasta. 

Set a timer and simmer for 10-12 minutes, stirring occasionally. 

Start checking for doneness at 10 minutes.

Once the pasta is a dente, add the chopped chicken to the pot and stir to evenly distribute the chicken.

Turn off the heat.

Stir in the heavy cream until well combined.

Serve and top each bowl with some Mozzarella cheese.

Nutrition

Calories: 202kcal | Carbohydrates: 7g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 1130mg | Potassium: 391mg | Fiber: 1g | Sugar: 4g | Vitamin A: 739IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 1mg

Air Fryer Blooming Baked Potatoes

PREP TIME - 5 minutes

COOK TIME - 12 minutes

ADDITIONAL TIME - 7 minutes

TOTAL TIME - 24 minutes

INGREDIENTS

2 Medium potatoes, sliced crosswise and lengthwise

1 TBS Olive oil or spray oil.

Salt and pepper to taste

1/4 tsp garlic powder

1/4 tsp dried thyme

1/4 tsp dried rosemary

1 TBS fresh parsley, finely chopped (for garnishing)

Optional toppings: Butter, Bacon crumbles, Shredded cheese, Chives or green onions, sour cream.

INSTRUCTIONS

Start by washing and scrubbing your potatoes, then pat them dry.

Slice them crosswise and lengthwise into thin slices. Be careful not to cut all the way through. The potato petals must still be attached to the base of the potato.

Place the potatoes in the microwave, and cook on high for 5-7 minutes until soft.

Preheat the air fryer to 390°F (195°C).

Remove potatoes from the microwave and brush them with olive oil or melted butter, then sprinkle with salt and pepper, to taste, garlic powder, rosemary, thyme, and/or seasoning of choice.

Place the potatoes in the air fryer and cook on airfry setting for 10-12 minutes, or until they are tender and golden brown with crispy skin.

AIR FRYER BAKED POTATO

INGREDIENTS

3 russet potatoes (mine were 300 grams)

3 tablespoons canola oil

salt and pepper

Toppings - cheese, butter, top the tater, bacon, olives, queso, broccoli, sour cream, onions, green onions, chives, salsa, crispy fried onions.

INSTRUCTIONS

Preheat air fryer to 400 degrees F according to manufacturer directions if required.

Wash and dry potatoes thoroughly.

Rub all over with oil and season well with salt and pepper.

Place in the basket of the air fryer, place the basket into the air fryer and cook for 40 minutes (a little less if your potatoes are smaller than mine, a little more if your potatoes are larger than mine).

Check doneness be inserting a knife into the center of the potatoes -- if it goes in and comes out easily, they are done. If it seems to get stuck, give them 5-10 more minutes.

NUTRITION

Serving: 1potato | Calories: 292cal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

Chicken Bacon Ranch Stuffed Cucumbers

INGREDIENTS:

1-large cucumber

4 slices of bacon

1 cup shredded rotisserie chicken

1-2 tablespoons Mayonnaise(to your liking)

1/2 cup Cream cheese

1 tablespoon Ranch Seasoning

Salt & pepper to taste

INSTRUCTIONS:

1. Cook the 4 pieces of bacon – crispy. Crumble up 2 and place in bowl.

2. Shred chicken and place in bowl with bacon.

3. Mix in mayonnaise, cream cheese, Ranch seasoning and salt/pepper. Blend all together.

4.Cut cucumbers in half (leave skin on) and slice down the middle of each half giving you 4 cucumber pieces.

5. Scoop out the centers of the cucumbers and fill them with the chicken/bacon/cream cheese mixture. Press down so it fills the center of the cucumbers.

6. Crumble remaining bacon and spread on top of each stuffed cucumber.

Chicken Caprese Flatbread

Chicken Caprese Flatbread

Chicken Caprese Flatbread is one of my go-to lunches. It's so good, I make it at least once a week! You can either make it for yourself and eat it over a few days, or serve it as a meal for the whole family.

 CourseLunch, Main Course

 Keywordchicken flatbread

 Prep Time10 minutes

 Cook Time5 minutes

 Servings8

 Calories288kcal

 AuthorKarli Bitner

Ingredients

2 cups diced cucumber

2 cups diced tomato

1 -2 tbsp oil

1 tsp salt

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 cup fresh basil minced

8 mini naan flatbread

3 cups diced rotisserie chicken

2 cups shredded mozzarella cheese

balsamic glaze

Instructions

In a small bowl, combine the cucumber, tomato, oil, salt, garlic powder, pepper and fresh basil. Toss to coat everything, set aside. This will make enough to make 8 flatbreads- this will store well in the fridge for up to 3 days.

Prepare one flatbread at a time. Arrange diced chicken on the naan flat bread and then sprinkle the top with shredded mozzarella cheese.

Either bake in your oven or air fryer at 350° for 5 minutes or until the chicken is heated through and the cheese has melted. Remove and place on your plate

Spoon a generous amount of the cucumber caprese mixture on top of the flat bread and then drizzle with balsamic glaze.

Enjoy!

Notes

These ingredients will make about 8 flatbreads. If you don't have enough people to eat it all at once, the cucumber caprese mixture will store great in the fridge for about 3 days. Then it makes the quickest lunch!

Nutrition

Calories: 288kcal | Carbohydrates: 26g | Protein: 26g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 866mg | Potassium: 388mg | Fiber: 2g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 7mg | Calcium: 208mg | Iron: 2mg

Pretzel Bites with Cheddar Sauce

Prep Time - 35 mins

Cook Time - 13 mins

Total Time - 48 mins

INGREDIENTS

Pretzel Bites

1 ½ cup water lukewarm

2 ¼ tsp instant rise yeast ¼ oz packet

2 tbsp butter melted

1 tbsp brown sugar

1 tsp salt

4 cup flour

½ cup baking soda

1 egg beaten

½ tbsp water

coarse salt for sprinkling

Cheese Sauce

2 ¼ cup whole milk

¼ cup salted butter

¼ cup flour

2 cup mild cheddar cheese grated

¼ tsp salt

¼ tsp pepper

¼ tsp ground mustard powder

INSTRUCTIONS

Pretzel Bites

In the bowl of a stand mixer add warm water and instant yeast. 

Whisk together.

Add the butter, brown sugar, and salt to the yeast mixture. 

Whisk until combined.

Fit the dough hook on the mixer and turn on low speed. Slowly add in 3 cups of flour, ½ cup at a time, until mixture is combined and pulling away from the sides. 

PRO TIP: If dough is still sticky, add flour, and an additional ¼ cup at a time until no longer sticky and dough bounces back when poked with your finger.

Place the dough out onto a lightly floured surface. Knead by hand for 2 minutes and then shape into a ball. Place in a large mixing bowl that has been lightly coated with cooking spray. Cover and let rest for 10 minutes.

While your dough is resting, bring a large pot of water and baking soda to a boil.

Cut dough into six equal pieces. Roll each piece into 1 inch long ropes. Cut each rope into 1 ½ inch bites.

Preheat the oven to 425 degrees and line two baking sheets with parchment paper.

Add each piece of cut dough into the boiling water (work in batches) and let cook for 20 seconds. Remove from the water with a slotted spoon and place pretzel bites on the baking sheets evenly spaced about an inch apart.

In a small bowl combine egg and water. Beat together. Brush beaten egg wash over each pretzel bite and then sprinkle with coarse salt.

Place the baking sheet in the oven and let bake for 12 to 15 minutes, or until golden brown.

CHEESE SAUCE

In a medium saucepan over medium-low heat the butter. Once the butter is melted add flour and whisk together until no lumps remain.

Turn heat to medium and slowly whisk in milk. Let cook over medium heat whisking often for about 5 minutes. The mixture will thicken as it cooks.

Add cheese, salt, pepper, and ground mustard. Whisk to combine until smooth. Season with additional salt and pepper to taste.

Nutrition

Calories: 399kcal | Carbohydrates: 46g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 64mg | Sodium: 2168mg | Potassium: 180mg | Fiber: 2g | Sugar: 4g | Vitamin A: 551IU | Calcium: 237mg | Iron: 3mg

Dill Pickle Wrap Dip

Prep Time - 10 minutes

Total Time - 10 minutes

INGREDIENTS

1 package (8 ounces) cream cheese, softened

1 cup sour cream

1 cup dill pickles, drained and finely chopped

1 jar (2.5 ounces) dried beef, finely chopped

Assorted crackers or fresh veggies, for serving

INSTRUCTIONS

In a medium mixing bowl, beat cream cheese with an electric mixer until smooth. 

Add the sour cream and beat until smooth. 

Stir in pickles and beef.

Cover and chill in refrigerator at least 2 hours before serving.

Serve with crackers or fresh vegetables.