Recipes • Page 7 of 25 • Domestic Superhero

Spicy Thai Chicken Tenders

Published Feb 22, 2022 by Allyson
This post may contain affiliate links. Read my disclosure policy.

These Spicy Thai Chicken Tenders are coated in panko, fried to perfection, then tossed in a delicious spicy sauce. They are delicious and take less than 20 minutes from start to finish!

These Spicy Thai Chicken Tenders came to existence because I was thinking about how to use my popular Thai sauce with chicken. If y'all follow Domestic Superhero, then you probably know that these One Pot Spicy Thai Noodles are one of my most popular recipes.

With over one million pins on pinterest, thousands of shares on Facebook, they are popular and so delicious. These tenders are a perfect main course!

How to make Spicy Thai Chicken Tenders:

**scroll down for full ingredients list and printable directions**

This recipe is so simple, and only has a few steps..

Get all the ingredients together and prep the chicken.
Coat the chicken in egg wash then shake in the panko. Heat up the oil and then fry the chicken tenders.
Then mix and cook the sauce: Dump all the ingredients (aside from water and cornstarch) together in a sauce pot, whisk together, and simmer until bubbling. Whisk the cornstarch and water in a small bowl, then add to the bubbling sauce. Bring to a quick boil and then reduce heat and simmer until thickened, stirring occasionally.
Toss the sauce all over the chicken tenders and serve immediately.

The sauce is so majorly delicious and not TOO spicy. If you can't stand spice, then tone down the sriracha, but I am telling you it's not THAT spicy. If you like a lot of spice, add more sriracha to the sauce. You can test the sauce as you are making it and add more or less as you go...just make it however you like!

Actually, you know what might be amazing? Putting these Spicy Thai Chicken Tenders over the top of the Spicy Thai Noodles...ohhhhh yeah!

Tools you need to make Spicy Thai Chicken Tenders:

A frying pan is going to be essential when frying these tenders. I don't have a deep fryer, and it's just as simple to use a skillet to cook these up!
Using Panko to crust your tenders will be key in order to get the crispy coating on the outside.
Having a sauce pot to whip up the sauce and a whisk to continuously mix the sauce while cooking will be two needed items.

Side dishes to serve with these chicken tenders:

Like Asian inspired recipes as much as I do? Check out these other recipes:

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5 from 17 votes

Spicy Thai Chicken Tenders

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

These Spicy Thai Chicken Tenders are coated in panko, fried to perfection, then tossed in a delicious spicy sauce. They are delicious and take less than 20 minutes from start to finish!

Course: Main Course

Cuisine: asian

Keyword: spicy thai chicken tenders

Servings: 4 servings

Ingredients

For chicken tenders:

1 pound chicken breast tenderloins
2 eggs
1 cup panko breadcrumbs
½ teaspoon red pepper flakes
2 cups canola oil or more depending on size of skillet

For Sauce:

2 cloves garlic minced
2 TBS brown sugar
⅓ cup low sodium soy sauce
1.5 TBS Sriracha hot sauce this is a medium amount of spice, tone it down if you don't like spicy
1 teaspoon creamy peanut butter
1 inch fresh ginger grated
2 TBS water
1 TBS cornstarch
2 TBS cilantro chopped

Instructions

For the chicken tenders:

Add oil to a frying skillet (should be about 1.5 inches of oil), and heat over medium heat.
Place egg into a shallow bowl, set aside. Set panko and red pepper flakes into a different shallow bowl, mix to combine, set aside. Dip each tender into egg, then coat with panko breadcrumbs. Set aside.
Place tenders into heated oil in the frying skillet. Don't overcrowd the skillet, cook in batches (I did 4-5 each batch). Fry for 3-4 minutes on the first side, when browned flip to other side, cook 2-3 minutes or until browned. Remove from skillet and set on a paper towel lined plate. Repeat for all tenders.

For the sauce:

Add garlic, brown sugar, soy sauce, sriracha, peanut butter, and ginger to a small sauce pot. Whisk to combine completely. Heat over medium high heat and bring to a boil, whisking occasionally. In a small bowl, whisk the cornstarch and water, then add to the sauce. Bring to a quick boil and then reduce heat and simmer until thickened, stirring occasionally. If sauce seems too thick, add a bit of water to thin it.
Carefully take each tender and dip into the sauce, coating completely. Repeat for all tenders. Serve immediately garnished with chopped cilantro.

Recipe Notes

Published March 2017. Updated February 2022.

*Peanut butter can be left out of this recipe to omit the peanut butter flavor.

Air Fryer Sweet Potato Fries (homemade)

Published Feb 15, 2022 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Making homemade sweet potato fries has never been easier than with the air fryer! Made in a fraction of the time with no frying, these Air Fryer Sweet Potato Fries will be a healthy family favorite snack or side dish!

Using the air fryer to make french fries and sweet potato fries is such an easy way to make these snacks at home. It is incredibly healthy because there is no deep frying, and hardly any oil at all. This heart healthy snack or side dish will be a staple in the dinner or lunch routine. Making Air Fryer Sweet Potato Fries takes hardly any time or effort, and they are crispy and delicious!

I use the air fryer for everything and it is hands down my favorite appliance. I love that it makes deep frying unnecessary and it helps keep healthy foods like sweet potatoes healthy!

These sweet potato fries are healthy and majorly delicious much like these Air Fryer French Fries, Air Fryer Zucchini fries, Air Fryer Roasted Asparagus , Air Fryer Baked Potatoes, Air Fryer Roasted Broccoli, or Air Fryer Avocado Fries.

First thing is first, you must have an Air Fryer to make these amazing Air Fryer sweet potato Fries! I really like my Power XL Air Fryer! Making these couldn’t be easier – only a few ingredients and they come together in minutes! WIN WIN!

How to make Air Fryer Sweet Potato Fries:

**scroll down for full ingredients list and printable directions**

First, prep the sweet potatoes by peeling the skin (or you can leave the skin on), then slice the potatoes into french fries:
- Slice a potato in half lengthwise with a chef's knife. Lay each half cut-side down. Slice lengthwise into ¼ thick slices. Stack about half of the slices and cut lengthwise into ¼ inch thick fries. Repeat with the rest.
Next, fill a bowl with ice and water. Place the sliced sweet potatoes into the ice bath and swish them around a bit. Let the sweet potato slices soak for 30 minutes.
- This is an important step and will help the fries become crispy when cooking. Leaving too much starch on the potatoes will cause them to be soggy.

Remove the sweet potato slices after 30 minutes, and using a clean kitchen towel pat them completely dry.
Add the dried slices to a ziplock bag or bowl. Add oil and seasonings, then toss to coat.
Lightly spray the bottom of the air fryer with oil spray, then add the sweet potato fries in a single layer to the air fryer.

Set the air fryer to 400 degrees and 8 minutes. When the time is up, shake around the fries, then close the air fryer and cook 4-5 more minutes at 400 degrees. Check after 4 minutes, and add additional time for desired crispiness. Remove from the air fryer and serve with your favorite sauce such as this Chick-fil-A Sauce or Big Mac Sauce!

How to reheat sweet potato fries in the air fryer:

Add the left over sweet potato fries back to the air fryer. Cook for 2-3 minutes on 400 degrees. Shake and cook another minute if needed.

Are Air Fryer Sweet Potato Fries Healthy?

Yes! By using the air fryer instead of deep frying, you can reduce the calories by over 50% and the fat grams by 75%. Another great alternative to deep frying is baking, but it takes longer and is more tedious to bake the sweet potato fries than using the air fryer.

I love dipping Air Fryer Sweet Potato Fries in everything, but these are some popular dipping sauces:

What to serve with Sweet Potato Fries:

What type of Air Fryer should I use for this recipe?

There are many Air Fryers to choose from, but I love my PowerXL Vortex Air fryer! Here are some other great options:

Instant Vortex Plus Air Fryer Oven, 6 Quart: 6-in-1, Broil, Roast, Dehydrate, Bake, Non-stick and Dishwasher-Safe Basket, Stainless Steel
COSORI Air Fryer 5.8QT - Large Hot Electric Oven Oilless Cooker with 8 Quick Setting Recommendation

If you like nutritious side dishes as much as I do, check out these other ideas from Domestic Superhero:

Air Fryer Crispy Parmesan Brussels Sprouts are going to be your new go-to side dish. Only a handful of ingredients and only 132 calories per serving!
Air Fryer Kale Chips are the easiest and most delicious Kale Chips! Made in just minutes and super healthy (63 calories per serving), these will be your go-to snack!
Air Fryer Avocado Fries are creamy and crunchy without any oily mess! With only a handful of ingredients, these are the perfect healthy snack or appetizer!
Air Fryer Roasted Broccoli is an incredibly easy, quick, and delicious side dish. This lower calorie air fryer option will become a staple side dish!
Asian Glazed Brussels Sprouts – perfect dinner companion! Roasted with a delicious spicy sweet glaze that everyone will love!
Instant Pot Garlic Hummus Recipe only has a handful of ingredients; Save money and know exactly what’s in your food with this recipe !
Air Fryer Roasted Asparaguss has only 2 ingredients and takes a fraction of the typical time, this will be your favorite way to cook asparagus!

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5 from 11 votes

Air Fryer Sweet Potato Fries (homemade)

Prep Time

35 mins

Cook Time

13 mins

Total Time

48 mins

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: air fryer sweet potato fries

Servings: 3 servings

Calories: 140 kcal

Ingredients

3 large sweet potatoes, peeled and cut into ¼ inch slices
2 teaspoon olive oil
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Prep the sweet potatoes by peeling the skin (or you can leave the skin on), then slice the potatoes into french fries: Slice a potato in half lengthwise with a chef’s knife. Lay each half cut-side down. Slice lengthwise into ¼ thick slices. Stack about half of the slices and cut lengthwise into ¼ inch thick fries. Repeat with the rest.
Fill a bowl with ice and water. Place the sliced sweet potatoes into the ice bath and swish them around a bit. Let the sweet potato slices soak for 30 minutes. Remove the sweet potato slices after 30 minutes, and using a clean kitchen towel pat them completely dry.
Add the dried slices to a ziplock bag or bowl. Add oil and seasonings, then toss to coat. Lightly spray the bottom of the air fryer with oil spray, then add the sweet potato fries in a single layer to the air fryer.
Set the air fryer to 400 degrees and 8 minutes. When the time is up, shake around the fries, then close the air fryer and cook 4-5 more minutes at 400 degrees. Check after 4 minutes, and add additional time for desired crispiness. Remove from the air fryer and serve with your favorite sauce.

Recipe Video

Recipe Notes

To reheat: Add sweet potato fries back to the air fryer. Cook 2-3 minutes on 400 degrees.

Nutritional information per serving: 140 calories, 3g fat, 26g carbohydrates, 4g fiber, 5g sugar, 2g protein.

Super Bowl Appetizers (25+ Recipes)

Published Feb 9, 2022 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Over 25 Super Bowl Appetizer options for game day! Delicious dips, munchies, and snacks, there is something for everyone!

Who doesn't love just snacking throughout the Super Bowl? It's the best time to whip up all those finger foods, because the easier it is to eat, the better! This roundup of appetizer type foods includes more traditional football foods like wings, to more creative items like jalapeno grilled cheese sandwiches! So whether you are hosting a party or bringing a dish to pass, I am sure at least one of these super bowl appetizers will appeal to you!

Spinach Artichoke Egg Rolls are full of your FAVORITE dip and fried to crispy perfection. They are AMAZING!

Okay, so it is football, right? What goes better with football than wings? Ask anyone what they eat during football, and I guarantee wings will be in their top 3 answers. These Sriracha-Glazed Chicken Wings from Martha Stewart are covered in a Sriracha sauce (who doesn't LOVE that??) and baked to perfection. You could even make these with boneless chicken tenders and skewer them for a less messy alternative.

This Cheesy Artichoke Bread combines creamy cheeses and artichokes over crusty bread, and then is baked to perfection. Cut it into slices and serve it up. Make sure you grab a piece right away because it's sure to disappear in minutes. This recipe would be great to make at home, and then take it and bake it at the party.

Bring these BLT Bruschetta and you will be everyone's best friend at the party!

This 'Fried' Pickles recipe is a healthier alternative because they are actually baked! I am sure there is someone reading this who has never tried these delicious pickles, and if that is you, go now and make them.

I am not even really sure what I can say about this Buffalo Chicken Beer Cheese Dip because the picture says it all. Gooey, delicious, buffalo goodness all rolled into one.

This Jalapeno Popper Cheese Ball will be the star of your game gay spread! The flavors are spot on and so deicious! perfect Super Bowl Appetizer!

Stuffed Cheesy Bread on Crack is was one of the most popular 'dips'. I mean, look at it....are you drooling?

These are the BEST AIR FRYER CHICKEN WINGS!!! This recipe is crispy, moist, and so delicious!

This Creamy Chipotle Bean Dip has the perfect blend of creamy beans and then you get punched with a chipotle kick! Love it!

These Coconut Shrimp with Maui Mustard Sauce would be the perfect appetizer. I love coconut shrimp, and they are pretty easy to make as well. You could serve these in individual spoons, or on skewers with a dipping sauce on the side.

These Jalapeno Popper Bombs are so delicious and actually very easy to make! Dip them in Jalapeno Ranch for the ultimate game day snack!

Stephanie over at Be Overjoyed came up with this is a clever twist on the traditional deviled egg, Guacamole Deviled Eggs! You might already be making guacamole, so why not cook up some hard boiled eggs and make this creative appetizer?!

Now, I have to admit that it took me a minute to 'get' this dip. It's called Loaded Baked Potato Dip...After reading the recipe over a few times, I didn't get it....where is the potato??? How can this be baked potato dip, without potatoes?!?!?! Finally, the light switch turned on and I realized it's the chips!!! You use potato chips to scoop up this delectable dip!!!

I made these Fresh Crab Cakes a while back, and they are really healthy and delicious! Quick tip: Costco has great lump crab meat!

Everyone always raves about the Southwestern Egg Rolls at Chili's, and while I am not sure what all the hype is about (never tried them), I am sure this would be a crowd pleaser. Head over to Favorite Copycat Recipes for the Chili's Southwestern Egg Rolls recipe.

Jalapeno Popper Grilled Cheeses can be made in bulk on a griddle! Cut them into fourths and they are a great finger food!

Instant Pot Buffalo Chicken dip will be a star at your Super Bowl! It's creamy and cheesy - so good!

I would guess that 99% of Super Bowl parties are going to include guacamole. It's one of those dips that is so easy to make, and tastes 100 times better when it's fresh. Use this great recipe for Pico de Gallo & Guacamole and you won't be sorry (hey, use it for the deviled eggs above, too!).

Making Buffalo Wings in the Air Fryer is AMAZING! These wings are so juicy and the buffalo sauce is on point!

Pimento Cheese is the best spreadable appetizer! Full of pimentos, cheeses and spices, everyone will be asking you for this easy southern recipe!

These Black Bean Loaded Nachos are perfect for game day vegetarians!

These Air Fryer Buffalo Chicken Stuffed Mini Peppers can be made in the air fryer or oven! These will be a crowd pleaser!

These Mediterranean Pinwheels have the best flavor! They can be made the day before which makes prep a whole lot easier!

These Bang Bang Shrimp Egg Rolls are SO good! Using the famous Bang Bang Sauce and cooking up these crispy egg rolls is so perfect!

These Air Fryer Jalapeno Poppers are THE BEST popper recipe! They are Keto, low carb, and SO good!

Check out parts 2 and 3 of our Super Bowl series, 7 Super Bowl Cocktails, and 7 Sweet Super Bowl Treats.

Instant Pot Chicken Wings

Published Feb 4, 2022 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Instant Pot Chicken Wings are quick, easy, and super moist and delicious! Done in less than 30 minutes with minimal effort, these wings are the perfect appetizer or meal!

Using the instant pot to make chicken wings is a great because it takes hardly any effort and time, and they come out moist, juicy, and delicious! Serve the wings seasoned without sauce, or add buffalo sauce and serve them with a side of chunky blue cheese dressing. These wings are great for game-day, parties, or a meal!

Making these wings couldn't be easier! In just a few quick steps they will be cooking in the Instant Pot. I highly recommend THIS INSTANT POT, as I love mine and have been using it for 4 years with it still going strong!

How to make Instant Pot Chicken Wings:

**scroll down for full ingredients list and printable directions**

Get all the ingredients together, then add the chicken wings to a bowl, and add the seasonings. Toss to coat the wings thoroughly.

ingredients for instant pot chicken wings

Add ¾ cup water to the bottom of the Instant Pot. Place the trivet inside the pot and arrange the chicken wings on the trivet.
Close the lid and seal pressure valve. Select the pressure cook/manual button on high pressure and cook for 10 minutes.
Once the time is over, quick release the pressure (by flipping the pressure valve to the side- careful steam will be released).
Carefully take the instant pot chicken wings out with the help of tongs.

Decide what sauce to use to coat the instant pot chicken wings. Buffalo sauce is my favorite, and this homemade recipe is the best! Here's how to make it:
- Melt the butter in a saucepan or in the microwave.
- Combine melted butter and hot sauce in a small bowl. Whisk well until completely blended together.
Add the wings to a bowl, then add half of the sauce and toss to coat completely.

Now, you can serve the wings just like this, or you can crisp them up! There are two options, add to a baking sheet and broil for a few minutes, or add them to an air fryer and cook for a few minutes.

When the wings are finished crisping, brush the remaining sauce over the tops of the wings. Serve hot and with a side of homemade chunky blue cheese or ranch dressing!
You can store the CHICKEN Wings in an airtight container for 3 days in the refrigerator or around 2 months in the freezer. (Do not coat it with sauce if freezing)

No Instant Pot, no worries! Try these Pellet Grill Smoked Chicken Wings instead!

These wings are delicious, moist, and so tasty! Need ideas what to serve them with?!

What to serve with Instant Pot Wings:

Serve with your favorite dips such as Cilantro Lime Dip, Jalapeno Ranch, or The Best Chunky Blue Cheese.
Serve with a side of corn on the cob – Instant Pot Corn on the Cob or Air Fryer Corn on the Cob is always a hit!
Use the air fryer to make Frozen French Fries or Tater Tots to serve alongside the wings!
A hearty scoop of Creamy Mac and Cheese also goes VERY WELL alongside Wings!
Make a Simple Wedge Salad to go with the wings!
Serve with just celery and carrots and a side of Blue Cheese Dressing – YUM!

chicken drumstick dipped in blue cheese dressing

If you enjoy cooking with an AIR FRYER - be sure to checkout these Air Fryer Chicken Wings and Air Fryer Buffalo Chicken Wings as well!

If you like cooking in the Instant Pot as much as I do, checkout these other recipes:

Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food
Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!

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5 from 9 votes

Instant Pot Chicken Wings

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Instant Pot Chicken Wings are quick, easy, and super moist and delicious! Done in less than 30 minutes with minimal effort, these wings are the perfect appetizer or meal!

Course: Appetizer, Main Course

Cuisine: American

Keyword: instant pot chicken wings

Servings: 3 servings

Calories: 428 kcal

Ingredients

For the wings:

1 lb chicken wings
1 teaspoon salt
1 teaspoon black pepper powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper
¾ cup water

For the buffalo sauce:

½ cup hot sauce
¼ cup melted butter

Instructions

For the wings:

In a large bowl combine chicken wings with salt, black pepper, garlic powder, onion powder, and cayenne pepper.
Add ¾ cup water to the bottom of the instant pot. Place the trivet inside the pot and arrange the chicken wings on the trivet.
Close the lid and seal pressure valve. Select the pressure cook/manual button on high pressure and cook for 10 minutes.
Once the time is over, quick release the pressure (by flipping the pressure valve to the side- careful steam will be released).
Open the lid and carefully remove the chicken.
To make the sauce: Mix hot sauce (such as frank’s) with melted butter, and mix to combine.
Transfer the cooked wings to a large bowl and toss with half of the sauce.
Transfer the chicken to a baking tray. Broil the chicken wings for 3-4 minutes per side or until crisp. Remove from oven and brush remaining sauce over the wings.
Serve hot!

Recipe Notes

Nutritional information per serving (including buffalo sauce): 428 calories, 35g fat, 1g carbohydrates, 27g protein.

NOTE: You can store the CHICKEN Wings in an airtight container for 3 days in the refrigerator or around 2 months in the freezer. (Do not coat it with sauce if freezing)

See buffalo sauce full recipe here

Spinach Artichoke Stuffed Bread

Published Jan 31, 2022 by Allyson
This post may contain affiliate links. Read my disclosure policy.

This Spinach Artichoke Stuffed Bread is one of a kind, and takes everyone's favorite appetizer to the next level. This is the perfect party appetizer or weekend treat!

I’ve been making variations of this stuffed cheesy bread for a long, long time. It’s a HUGE crowd pleaser, and everyone is constantly asking for the recipe. If you like spinach dip as much as I do, you are going to love this spinach artichoke stuffed bread!

The spinach artichoke combo is one of my favorite flavors! I love using it in recipes and y'all rave about this Instant Pot Spinach Artichoke Dip and these Spinach Artichoke Quesadillas!

This recipe is quick and easy to make, with only a handful of ingredients! Here's how you make it:

How to make Spinach Artichoke Stuffed Bread:

**scroll down for full ingredients list and printable directions**

Preheat the oven.
Get all the ingredients together. Cut a pocket in the loaf of bread, then set the extra bread aside. Now make the filling by combining all of the ingredients, except 1 up of shredded cheese (set aside). Make sure everything is mixed well.
Scoop the spinach artichoke mixture into the pocket in the bread, then top with the remaining mozzarella cheese.

how to make spinach artichoke stuffed bread

Loosely cover the bread with aluminum foil, then place into the oven. Bake and then after the time is up, remove the foil and broil a few minutes to get the cheese bubbly and browned!
Remove the spinach artichoke stuffed bread from the oven and allow to cool for a few minutes, then using a heavy duty knife, cut the bread into slices.

Can I make the bread ahead of time?

Yes! Make this ahead of time by prepping everything, and filling the bread with the filling. Sprinkle the cheese over the top, then loosely cover with foil. Refrigerate until you are ready to bake it.

Can I lighten up Spinach Artichoke Stuffed Bread?

Yes, there are a few ways to save some fat and calories in this recipe.

Replace the mayonnaise with reduced fat mayonnaise.
Replace the sour cream with Greek yogurt. This will save a lot of fat and calories, but also will add more protein.
Use low moisture part sim mozzarella cheese instead of the full fat version. Either way, grate the cheese yourself for the best consistency.

Need more appetizer ideas? Try these popular recipes:

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5 from 10 votes

Spinach Artichoke Stuffed Bread

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

This Spinach Artichoke Stuffed Bread is one of a kind, and takes everyone's favorite appetizer to the next level. This is the perfect party appetizer or weekend treat!

Course: Appetizer

Cuisine: American

Keyword: stuffed spinach artichoke bread

Servings: 5 servings

Ingredients

1 large loaf French or Italian bread
10 ounce bag frozen chopped spinach, cooked and drained
14 ounces artichoke hearts drained and chopped
1 ½ cups shredded mozzarella cheese divided
⅓ cup mayonnaise
¾ cups sour cream
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon black pepper

Instructions

Preheat oven to 350 degrees F.
In a large bowl, combine cooked spinach, artichoke hearts, mayonnaise, sour cream, ½ cup grated cheese, garlic powder, salt, and black pepper; mix well.
Cut a hole into the French bread. Careful not to cut through the bottom. Spoon dip into the hole, and spread around evenly. Top with remaining cheese.
Use foil to cover the bread loosely (you do not want the foil touching the bread or else it will rip off the cheese - tent loosely).
Cook for 20 minutes, covered, then remove foil and bake for 5-8 more minutes or until bread and cheese are browning. Remove from oven.
Using a serrated knife, cut into slices and serve immediately.

Recipe Notes

Optional: Melt butter and mix some garlic with it. Brush over sides of bread to make a delicious garlic butter crust.

First published May 2016. Updated January 2022.

Black Bean Loaded Nachos with Jalapeno Ranch

Published Jan 27, 2022 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Black Bean Loaded Nachos are loaded with fresh ingredients and homemade spicy jalapeno ranch. These delicious nachos are done in less than 20 minutes and perfect for game day!

For the last 4 years or so, my husband and I have a great Sunday night tradition – Black Bean Loaded nachos. Now, we don’t eat them every Sunday, but when we do, it’s a joyous evening. We started making them when we would watch Game of Thrones on Sunday night, and it slowly became our thing.

Layer upon layer of chips covered in delicious cheese and fresh ingredients and then of course topped with delicious Jalapeno Ranch. Jalapeno Ranch Black Bean Loaded Nachos are the perfect game day snack or appetizer!

Black Bean Loaded Nachos are loaded with fresh ingredients and homemade spicy jalapeno ranch. These delicious nachos are done in less than 20 minutes and perfect for game day!

I love making recipes with jalapeños, and this is no exception! This Jalapeno Popper Grilled Cheese and these Air Fryer Jalapeno Poppers (KETO/Low Carb) are super popular on Domestic Superhero!

Black Bean Loaded Nachos are full of:

fresh vegetables – tomatoes, green onions, jalapeños
smothered in 2 different types of cheese and black black beans.
Then, as if not already delicious, the jalapeno ranch is drizzled (or dumped, whichever you prefer) on top, and seriously takes it to the next level.

How to make Jalapeno Ranch:

16 oz. sour cream
½ cup buttermilk
½ cup tomatilla salsa (green salsa)
½ cup mayo
small handful cilantro
5 TBS Ranch dressing mix (or 1.5 packets)
½ cup pickled jalapeños
Juice of 1 lime
Directions: Place all ingredients into a blender or food processor, and pulse until smooth. Refrigerate at least 2 hours (longer better), and then serve.

Tips for making Black Bean Loaded Nachos:

These Black Bean Loaded Nachos are totally vegetarian, so great for a meatless Monday or party dish.
SHRED THE CHEESE YOURSELF! Do not use pre-shredded cheese! I cannot yell this loud enough!
If you absolutely cannot go without the meat, add some shredded chicken, it would be great with these ingredients.
Baking nachos in a cast iron skillet really helps keep them warm longer, and it is a cute way to serve them – cast iron is all the rage these days. Definitely make these when you have at least a few people who are around to eat them, otherwise, you may end up eating them all- they are that good.

You will definitely want to try my other popular nacho recipes, such as these Loaded Breakfast Nachos and Easy Sheet Pan Nachos!

Like Mexican inspired food as much as I do? Check out these other recipes:

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5 from 14 votes

Black Bean Loaded Nachos with Jalapeno Ranch

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Black Bean Loaded Nachos are loaded with fresh ingredients and homemade spicy jalapeno ranch. These delicious nachos are done in less than 20 minutes and perfect for game day!

Course: Appetizer, Main Course

Cuisine: American, Mexican

Keyword: black bean loaded nachos

Servings: 4 people

Ingredients

1 bag tortilla chips
1 cup shredded colby jack cheese
1 cup shredded monterey jack cheese
1 large jalapeno , seed removed then chopped or diced
2 large tomatoes , diced
5 stalks green onions , chopped
14 ounces black beans , rinsed and drained
¼ cup jalapeno ranch (recipe above in post)

Instructions

Heat oven to 425 degrees F. Place beans in a microwave safe bowl and cook for 1 minutes, stirring after 30 seconds.
Using a baking sheet or large cast iron skillet, add a thin layer of chips to cover the bottom of the pan. Sprinkle about ¼ cup of each cheese on top. Add ⅓ of the beans.
Add another layer of chips, ¼ cup of each cheese, ⅓ of the beans, and ½ of the tomatoes.
Add another layer of chips (this is the top layer), ¼ cup of each cheese, the remaining beans, tomatoes, jalapenos, and half of the green onions. Cover the top with the remaining cheese and green onions.
Place in oven and bake for 8-12 minutes, or until cheese is melted and chips are starting to slightly brown. Remove from oven and top with jalapeno ranch. Serve immediately.

Recipe Notes

If adding chicken, add it in layers- under the cheese (this helps it stick to the chips).

Post published July 2015. Updated January 2022.

Air Fryer Cajun Shrimp

Published Jan 26, 2022 by Allyson
This post may contain affiliate links. Read my disclosure policy.

These Air Fryer Cajun Shrimp are the perfect quick meal! Perfect for healthy eating, and done in less than 10 minutes! Serve these for dinner or on game day!

Using the air fryer to make shrimp could not be easier! Made with just 3 ingredients, and done in less than 15 minutes, these Air Fryer Cajun Shrimp are the perfect quick healthy meal! Not only are these shrimp so tasty, but they are also KETO, low carb, paleo, Mediterranean diet, and Whole30 friendly!

Since I discovered the Air Fryer, I use it for pretty much everything! I'm obsessed with making hard boiled eggs and asparagus all the time! Making shrimp is so easy, and it's typically done in less than 10 minutes. My kids think skewers are fun, but it's even easier to make these Air Fryer Cajun Shrimp without the skewers. Shrimp is so delicious and some of my most popular recipes are Bang Bang Shrimp Rice Bowls and Bang Bang Shrimp Tacos!

Don't like cajun seasoning? See my recipe for a basic seasoned air fryer shrimp.

How to make Air Fryer Cajun Shrimp:

**scroll down for full ingredients list and printable directions**

Make sure the shrimp are defrosted. If they have shells, remove the shells and tails (this is optional) and rinse thoroughly. Pat with a paper towel to dry then add them to a bowl. Add olive oil and cajun seasoning to the bowl and toss to coat completely.
Add the shrimp to wooden skewers (make sure wooden skewers have been soaked prior to using) or metal skewers. **I snapped my skewers in half to fit in my air fryer** Repeat until all shrimp are on the skewers. Add them to the Air Fryer basket, making sure they are not touching.

Cook the shrimp, then halfway through cooking flip over carefully (the skewers will be hot), then cook the remaining time.

Having the shrimp for dinner? There are tons of great sides you can add to round out this meal! I especially like Air Fryer Broccoli or basmati rice! Here are a few more options as well:

What to serve with Air Fryer Shrimp:

What type of cajun seasoning is best for these shrimp?

I love using Slap Ya Mama Cajun Seasoning because it's free of MSG and has the perfect blend of spices! You can also make cajun seasoning at home.

How to make cajun seasoning:

1.5 tablespoons paprika
1 tablespoons fine kosher salt
1 tablespoons garlic powder
½ tablespoon ground black pepper
½ tablespoon ground white pepper
½ tablespoons onion powder
½ tablespoon dried oregano
½ tablespoon cayenne
¼ tablespoon dried thyme

Mix everything together and then store in an air tight container. Makes just under ½ cup of seasoning.

Is shrimp healthy? YES! This recipe makes 4 servings and per serving has 163 calories, 5g fat, 0g carbohydrates and 28g protein. It is a protein packed low carb recipe option that is perfect for a healthy diet.

What type of Air Fryer should I use for this recipe?

There are many Air Fryers to choose from, but I love my PowerXL Vortex Air fryer! Here are some other great options:

Instant Vortex Plus Air Fryer Oven, 6 Quart: 6-in-1, Broil, Roast, Dehydrate, Bake, Non-stick and Dishwasher-Safe Basket, Stainless Steel
COSORI Air Fryer 5.8QT - Large Hot Electric Oven Oilless Cooker with 8 Quick Setting Recommendation

If you like seafood as much as I do, checkout these other recipes:

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5 from 10 votes

Air Fryer Cajun Shrimp

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

These Air Fryer Cajun Shrimp are the perfect quick meal! Perfect for healthy eating, and done in less than 10 minutes! Serve these for dinner or on game day!

Course: Appetizer, Main Course

Cuisine: American

Keyword: air fryer cajun shrimp

Servings: 4 servings

Calories: 163 kcal

Ingredients

1 lb peeled, deveined large shrimp defrosted and tails removed
1 TBS olive oil
1 TBS cajun seasoning

Instructions

Rinse the shrimp thoroughly and pat with a paper towel to dry. Add shrimp to a bowl. Add olive oil and cajun seasoning to the bowl and toss to coat completely.
Add shrimp to wooden skewers (make sure wooden skewers have been soaked prior to using) or metal skewers. **I snapped my skewers in half to fit in my air fryer** Repeat until all shrimp are on the skewers. Add them to the Air Fryer basket, making sure they are not touching.
Set the air fryer to 350 degrees, and 5 minutes. After 5 minutes, open the air fryer and flip the skewers over carefully (they will be hot). Cook for 2-3 more minutes.
Remove from the air fryer carefully and serve hot.

Recipe Video

Recipe Notes

Nutritional information per serving (4 servings): 163 calories, 5g fat, 0g carbohydrates, 0g sugar, 0g fiber, and 28g protein. 2 WW points per serving.

Hot Artichoke Dip

Published Jan 24, 2022 by Allyson
This post may contain affiliate links. Read my disclosure policy.

This Hot Artichoke Dip is the perfect appetizer for parties, game day, or anytime! It's easy to throw together and everyone loves it!

This hot artichoke dip is the perfect appetizer and so easy to make! I love to serve it for girl's nights, bring it to parties or potlucks, and also make it for game-day! It is only a handful of ingredients, and most you might have in your pantry already. Pair this dip with Air Fryer Tortilla Chips and serve it in a Bread Bowl!

How to make Artichoke Dip:

**scroll down for full ingredients list and printable directions**

Get all the ingredients together. Shred the cheese by hand for the best consistency. Soften the cream cheese. Combine the cheeses and mayonnaise. Then add the artichoke hearts, onions, and seasonings, and mix well.
Prepare the bread bowl (or make one homemade), then add the dip into the bread bowl. Cover the dip loosely with aluminum foil and then cook.
Remove and sprinkle with some more parmesan cheese and serve hot!

What to serve with Artichoke Dip:

I love serving this dip with tortilla chips! It's so easy to make these yourself in the air fryer by following this air fryer tortilla chip recipe!
Bagel chips are also a great option! Making them is super easy or pickup a bag from the store!
Don't forget to cut the top of the bread bowl into bite sized pieces and serve that alongside the hot artichoke dip as well!
For a healthier dipper, use celery and carrot sticks, sliced bell peppers, cucumber circles, or halved radishes! These are all tasty options that go well with this dip!

How to make this dip healthier:

Use light mayonnaise in place of the full fat version.
Use ⅓ less fat cream cheese in place of the full fat version.
Use part-skim mozzarella cheese.
Serve with vegetable dippers instead of chips/bread.

Don't like artichokes? Opt for this easy Hot Crab Dip - YUM!

More tasty appetizer ideas:

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5 from 10 votes

Hot Artichoke Dip

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

This Hot Artichoke Dip is the perfect appetizer for parties, game day, or anytime! It’s easy to throw together and everyone loves it!

Course: Appetizer

Cuisine: American

Keyword: hot artichoke dip

Servings: 10 servings

Ingredients

1 cup Parmesan cheese shredded
1 cup mozzarella cheese shredded
8 ounces cream cheese softened
1 cup mayonnaise light works well
1 15oz-ounce jar artichoke hearts drained, rinsed, and chopped well
2 green onions finely chopped
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
1 clove garlic minced
Large bread bowl I like sourdough or pumpernickel

Instructions

Preheat the oven to 350 degrees. Cut a hole in the top of a bread bowl and scoop out the bread inside, creating a cavity for the dip. Set aside the extra bread for dipping later.
In a large bowl, combine the mayonnaise, Parmesan, mozzarella and cream cheese until smooth. Mix in the artichokes, green onions, garlic and season with salt, pepper, and cayenne. Stir well until all ingredients are mixed.
Dump mixture into bread bowl cavity. Cover lightly with a small piece of aluminum foil. Bake for about 15-20 minutes, until heated through. You don't want the bread to get too crispy.
Top with an additional sprinkling of Parmesan cheese and serve with bread, chips, carrots, celery, or other veggie dippers.

Recipe Notes

First publishes July 2014. Updated January 2022

One Pot Spicy Thai Zoodles

Published Jan 17, 2022 by Allyson
This post may contain affiliate links. Read my disclosure policy.

One Pot Spicy Thai Zoodles are the perfect healthy meal! Substitute zucchini noodles for pasta for only 162 calories PER SERVING! So amazing!

If you have been following Domestic Superhero, you might know that my One Pot Spicy Thai NOODLES, have been one of the all time most popular recipes on this site! It’s popped up everywhere, and everyone is obsessed with it. Now that we have been trying to eat a lot healthier, that unfortunately means less pasta for us, BUT, I recently tried a Spiralizer, and it is soooo amazing. Using the spiralizer for these One Pot Spicy Thai Zoodles reduces the total calories tremendously, and it still tastes great!

The flavors in the recipe remind me of an Asian Thai recipe, and the sauce is just SO delicious! Pair these Zoodles with some Spicy Thai Chicken Tenders for a complete meal, or just eat these One Pot Spicy Thai Zoodles by themselves!

This dish comes together really quickly, and it’s full of healthy vegetables and eggs!

How to Make Spicy Thai Zoodles:

*Scroll down for full printable directions and ingredient list*

Lay zucchini noodles out on a couple layers of paper towels, sprinkle with salt, then cover with a layer of paper towels. Let sit for 10 minutes to remove the extra water from the zucchini noodles.
In the mean time, heat a skillet over medium heat, spray with non stick spray, add beaten eggs and red pepper flakes and stir to scramble the eggs. Remove the eggs from the skillet and set aside.
Spray skillet with nonstick spray again and return to stove. Add carrots, mushrooms, and garlic; saute over medium high heat for 5 minutes or until veggies are a bit under-cooked.
In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; pour mixture over the vegetables in the skillet.
Press the paper towels against the zucchini to absorb the moisture- you can even roll up a bit to get the most water out as possible. Add the zucchini noodles to the skillet, toss gently to coat/mix. Saute for 2-3 minutes, then add eggs, green onions, and cilantro to the skillet; toss to combine/coat well.
Serve!

Do I need a Spiralizer for this recipe?

Yes. If you don’t have a spiralizer, I highly recommend the one I purchased off Amazon. It’s less than $20 and really easy to use.
If you don’t want such a large one (it’s really not that big though), you could get a handheld spiralizer, although I have heard those are a pain to deal with.

Recipe variations for Spicy Thai Zoodles:

You can try the Stuffed Asian Spaghetti Squash recipe here.
Spicy Thai Noodles have been the most popular recipe on my site for years!
Spicy Thai Chicken Tenders would be a great meat to add on the side!

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5 from 24 votes

One Pot Spicy Thai Zoodles

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

One Pot Spicy Thai Zoodles are the perfect healthy meal! Substitute zucchini noodles for pasta and it reduces this recipe to only 162 calories PER SERVING! So amazing!

Course: Main Course

Cuisine: asian

Keyword: spicy thai zoodles

Servings: 4 servings

Calories: 162 kcal

Ingredients

4 medium zucchini spiralized into zoodles
salt
16 ounces mushrooms chopped
2 small carrots peeled and shredded
2 large eggs beaten
¼ teaspoon red pepper flakes
⅓ cup reduced sodium soy sauce
3 TBS brown sugar
1 TBS sriracha
3 cloves garlic minced
½ inch knob ginger peeled and minced
¼ cup cilantro chopped
4 green onions chopped
nonstick spray

Instructions

Lay zucchini noodles out on a couple layers of paper towels, sprinkle with salt, then cover with a layer of paper towels. Let sit for 10 minutes to remove the extra water from the zucchini noodles.
In the mean time, heat a skillet over medium heat, spray with non stick spray, add beaten eggs and red pepper flakes and stir to scramble the eggs. Remove the eggs from the skillet and set aside.
Spray skillet with nonstick spray again and return to stove. Add carrots, mushrooms, and garlic; saute over medium high heat for 5 minutes or until veggies are a bit under-cooked.
In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; pour mixture over the vegetables in the skillet.
Press the paper towels against the zucchini to absorb the moisture- you can even roll up a bit to get the most water out as possible. Add the zucchini noodles to the skillet, toss gently to coat/mix. Saute for 2-3 minutes, then add eggs, green onions, and cilantro to the skillet; toss to combine/coat well.
Serve!

Recipe Notes

This recipe makes 4 servings.

Nutrition per serving: 162 calories, 3g fat, 25g carbohydrates, 4g fiber, 11g protein. ^ smart WW points per serving.

First published March 2016. Updated 2020 and 2022.

Sautéed Kale (easy healthy recipe)

Published Jan 6, 2022 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Kale is a delicious and nutritious side dish that is easy to make and packed full of vitamins! Sautéed Kale is tasty and done in no time!

Much like spinach and collared greens, Kale is a leafy vegetable (part of the cabbage family) that is packed with nutritional benefits! However, not knowing how to cook it can leave a bitter taste that isn't too appealing. Once you learn this easy recipe, Sautéed Kale will become a staple as a healthy side dish in your dinner routine!

Feeling like something crunchy? These Air Fryer Kale Chips will satisfy your salty and crunchy craving!

What is Kale? There are many different types of kale and the leaves can be green or purple, and have a smooth or curly shape. Curly kale or Scots kale, which has green and curly leaves and a hard, fibrous stem, is the most popular type of kale. For this recipe, you can buy fresh kale and chop it yourself, or you can buy already chopped Kale in a bag. Serve sautéed kale alongside Air Fryer Salmon or Bruschetta Chicken for a healthy well-balanced meal.

Making Kale is easy! Let me explain how to cook it:

How to cook Sautéed Kale:

**scroll down for full ingredients list and printable directions**

Prepare the kale by washing and chopping the leaves. Dry completely.
Using a large skillet over medium heat, add olive oil and garlic; sauté until the garlic is fragrant, about one minute.
Add the chopped kale to the skillet, then turn the heat to high and add the broth; stir to coat. Cover the skillet and cook for 5 minutes.

Add salt, pepper and red pepper flakes, then cook uncovered for 2-3 more minutes (or until there is no liquid left).

Turn off heat, then add red wine vinegar and toss to coat the sautéed kale.
Serve immediately and enjoy!

Why is Kale Healthy?

A single cup of raw kale contains Vitamin A: 206% of the DV (from beta-carotene), Vitamin K: 684% of the DV, Vitamin C: 134% of the DV, Vitamin B6: 9% of the DV and many more vitamins!
One cup of plain Kale contains 33 calories, 6 grams of carbs (2 of which are fiber) and 3 grams of protein.

What should I serve as a main dish with Sautéed Kale?

One Skillet Lemon Artichoke Chicken
Ginger Soy Chicken (One Skillet)
Air Fryer Chicken Parmesan
Bang Bang Chicken (Instant Pot)
Low Carb Avocado Tuna Melts (No Mayo)

Need more healthy side dish ideas? Check these out:

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5 from 22 votes

Sautéed Kale

Prep Time

3 mins

Cook Time

10 mins

Total Time

13 mins

Kale is a delicious and nutritious side dish that is easy to make and packed full of vitamins! Sautéed Kale is tasty and done in no time!

Course: Side Dish

Cuisine: American

Keyword: sauteed kale

Servings: 4 servings

Calories: 67 kcal

Ingredients

1 TBS olive oil
1 TBS minced garlic
10 ounces chopped kale
½ cup vegetable or chicken broth (can also use water)
¼ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
1 ½ TBS red wine vinegar

Instructions

Using a large skillet over medium heat, add olive oil and garlic; sauté until the garlic is fragrant, about one minute. Add the chopped kale to the skillet, then turn the heat to high and add the broth; stir to coat. Cover the skillet and cook for 5 minutes.
Add salt, pepper and red pepper flakes, then cook uncovered for 2-3 more minutes (or until there is no liquid left).
Turn off heat, then add red wine vinegar and toss to coat the sautéed kale.
Serve immediately and enjoy!

Recipe Notes

Nutritional information per serving: 67 calories, 4g fat, 7g carbohydrates, 3g fiber, 2g sugar, 3g protein. 2 WW points per serving.

**sugar can be reduced by omitting red wine vinegar.

Originally published in February 2021. Updated January 2022.

Healthy Recipe Ideas for the New Year

Published Jan 2, 2022 by Allyson
This post may contain affiliate links. Read my disclosure policy.

These healthy recipe ideas will keep you on track through the new year! Take time to meal plan and keep yourself accountable with these easy recipes!

Over 13 Healthy Recipe Ideas for the New year are sure to keep you on track! Y'all...Christmas is over...insert sad face here...but really, you know what that means? The holidays are wrapped up, and it's time to hit the Healthy Recipe Ideas bandwagon. I know, I know, you should eat healthy all year, but I think that really buckling down in January is what everyone does, right?

I am planning to start hitting the gym hard again (I never stopped hitting it hard, but you know, just trying to do more), and definitely refocusing on my eating. I love using My Fitness Pal to track my food intake and caloric output, and it definitely keeps me on track. I also love my air fryer, and I shared several healthy air fryer recipes ideas as well! I am sharing over 13 Healthy Recipe Ideas to start off the new year RIGHT!

3 Ingredient Chocolate Protein Pancakes

Air Fryer Turkey Breast

Healthy Sweet & Sour Chicken

Strawberry Vanilla Oatmeal Overnight Oatmeal

Buffalo Chicken Stuffed Peppers

Avgolemono Greek Chicken Zoodle Soup

Broccoli & Cheese Stuffed Spaghetti Squash

Brown Butter Sweet Potato Noodles

One Pot Spicy Thai Zoodles

Chicken & Avocado Burritos

Chicken & Brussels Sprouts with Mustard Sauce

Air Fryer Chicken Legs

Greek Chicken Souvlaki

Mediterranean Orzo Salad

Sea Bass with Tomatoes, Olives, and Capers

Instant Pot Garlic Hummus

Instant Pot Sweet Potatoes

Egg Salad Lettuce Wraps

What are your favorite healthy recipes to keep you on track? I have some more options on these articles as well:

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Bruschetta Baked Brie

Published Dec 23, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Fresh tomatoes and basil loaded on top of delicious gooey brie will make this Bruschetta Baked Brie your favorite go-to easy party appetizer!

Baked brie is a staple when it comes to party appetizers. It's very easy to make, super flavorful, and looks stunning. Using fresh tomatoes and basil is great for the topping, and it pairs perfectly with the mild brie cheese flavor. This Bruschetta Baked Brie is good anytime of the year for any event!

What is Baked Brie?

Baked brie is a wheel of mild soft cheese that is baked. Once baked the center melts, however the edible rind keeps the cheese from pouring out. Once sliced into, expect the melted cheese to come pouring out, turning into an easy t dip into cheese.
While bruschetta baked brie is delicious, there are lots of other options for topping baked brie as well. Using something as simple as honey and walnuts is great, or going a little bit more elaborate with cranberries (Cranberry Baked Brie) is another great option.

How to make Baked Brie:

**scroll down for full ingredients list and printable directions**

It's EASY to make baked brie! This Bruschetta baked brie comes together in 5 minutes and then all you need to do is bake it.
Combine all the toppings in a bowl, place it in the fridge.
Bake the brie cheese then add the bruschetta topping, and serve immediately.

How to make Bruschetta Topping:

Fresh tomatoes, fresh basil, garlic, olive oil, balsamic vinegar, and salt are the ingredients you need for the bruschetta baked brie topping.
Add them to a small bowl, stir to combine, then refrigerate until ready to use. This is a basic bruschetta recipe that you can use for anything (great on top of chicken, too!).

How to make baked brie in puff pastry:

Baked brie in puff pastry is a popular alternative to baked brie. You can make Bruschetta Baked brie using a puff pastry shell as well.
All you need do is:
- Slice the top of the rind off the cheese wheel.
- Lay out a defrosted puff pasty sheet flat, and rolled out a bit.
- Place your cheese on top of puff pastry sheet.
- Add the bruschetta topping to the top of the cheese, and stretch the puff pastry to cover the brie.
- Use an egg wash (egg+water beaten), and brush over the entire puff pastry once sealed.
- Bake for 25 minutes at 425 degrees. Serve immediately - will be hot!

When to serve Bruschetta Baked Brie:

Girls night? Whether at your house or a friends, this bruschetta baked brie is the perfect appetizer to pass around. Your friends will LOVE it!
Summer BBQ! Grilling out? Great! Make this Bruschetta Baked Brie ahead of time (just don't bake until you need it), and then pop it in the oven when your guests start arriving!
A holiday party would be a great time to serve this Bruschetta Baked Brie! Just make sure you have a bake up because it will disappear in a jiffy!
At home Date-night with your significant other? Plan to make this easy appetizer and WOW them with some champagne alongside the cheese!

Looking for a more smokey flavor? Try this Smoked Brie which is also delicious around the holidays!

If you like Bruschetta as much as I do, you need to try these other recipes!

Skinny Bruschetta grilled chicken is juicy, delicious, simple to make, and super healthy!
BLT Bruschetta is a bacon lovers dream appetizer!
Bruschetta Chicken Pasta is a pasta lovers perfect meal! Filled with tender chicken, fresh tomatoes, and a secret sauce you will never imagine!

More game-day or appetizer recipes you are SURE to love:

Instant Pot Asian Meatballs are the perfect easy appetizer; done in under 20 minutes! The sweet and slightly spicy sauce will have you hooked year round!
Bang Bang Shrimp Egg Rolls are filled with delicious shrimp, slaw, and the super popular Bang Bang sauce! Perfect game day snack or appetizer!
Bruschetta Baked Brie is loaded with fresh tomatoes and basil on gooey brie; this will be your favorite go-to easy party appetizer!
Buffalo Chicken Loaded Waffle fries are loaded with shredded buffalo chicken, bleu cheese, buffalo sauce, more cheese, and ranch make the most epic fries EVER!
Garlic Hummus has only a handful of ingredients! Save money and know exactly what’s in your food with this easy homemade hummus recipe!
Jalapeno Popper Bombs are filled with spicy jalapeños, cream cheese, pepper jack cheese, and then baked to golden perfection. They’re the perfect appetizer!
Jalapeno Popper Cheese Bread is the perfect blend of spice and creaminess topped with crunchy bacon. This appetizer will not last long at your next party!
Million Layer Dip is filled with tons of fresh vegetables and Mexican inspired flavors. Everyone will go crazy for it at your next fiesta!

Make sure you don’t miss a thing! Follow Domestic Superhero on:

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5 from 8 votes

Bruschetta Baked Brie

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Fresh tomatoes and basil loaded on top of a delicious wheel of gooey brie makes the perfect appetizer. This Bruschetta Baked Brie will be your favorite go-to easy party dish!

Course: Appetizer

Cuisine: American

Keyword: bruschetta baked brie

Servings: 8 servings

Calories: 128 kcal

Ingredients

2 medium Roma tomatoes, diced
handful fresh basil, chopped roughly
1 TBS extra virgin olive oil
1 TBS balsamic vinegar
1 clove garlic, minced (about 1 TSP)
⅛ teaspoon salt
8 oz wheel of brie

Instructions

Preheat oven to 400 degrees.
In a medium bowl add tomatoes, basil, garlic, olive oil, vinegar, and salt. Stir to combine. Place in fridge until ready to use.
Oil an oven safe baking dish. Unwrap brie wheel and place on top of dish, in the center. Place into oven and cook for 15 minutes. Carefully remove, dish will be hot.
Allow to cool for 5 minutes. Using a slotted spoon, scoop the bruschetta topping onto the center of the brie. Spread over the top. Serve immediately with scoopers such as a sliced toasted baguette, crackers, or veggies!

Recipe Notes

*Nutritional content does not include garnishes such as baguette or crackers.

Fresh tomatoes and basil loaded on top of a delicious wheel of gooey brie makes the perfect appetizer. This Bruschetta Baked Brie will be your favorite go-to easy party dish!

The Best Creamy Mac and Cheese

Published Dec 13, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Made with two delicious cheeses and a crunchy topping, this mac and cheese is so tasty! Serve it as a side dish or a main, this is the best creamy mac and cheese recipe ever!

Made with two delicious cheeses, this mac and cheese is so tasty! Served as a side or main, this is the best creamy mac and cheese!

I will admit it, I love mac and cheese. I can’t even look at pictures of it without thinking, “I need to make this right now.” There are so many delicious versions, and I have tried a huge variety. They are all usually good, in their own way. Sometimes adding a little mustard spices things up, or adding a crusty bread crumb topping to give it a crunch. This version blows the all out of the water as it is so tasty! It is by far the best creamy mac and cheese recipe!

Adding the bread to the top of this mac and cheese gives it a nice crunch and unexpected oomph. It is delicious with two different cheese, and the big spiral noodles. If you haven't tried my Panera Mac and Cheese (copycat recipe) or Instant Pot Mac and Cheese (pressure cooker), I highly recommend those as well. Serve this creamy mac and cheese with Air Fryer Turkey Breast, Instant Pot Chicken Wings, Air Fryer Buffalo Chicken Tenders, or Easy Italian Meatball Sliders for the perfect meal!

How to make this creamy mac and cheese:

**scroll down for full ingredients list and printable directions**

Prepare the breadcrumbs by tossing the chopped bread with the melted butter, then set that to the side.
Make the pasta according to the box directions, however undercook the pasta by 2-3 minutes. Strain and set aside.
Make the sauce in a small sauce pot by melting the butter, then adding the flour and whisking to combine. Then whisk in the warmed milk, and continue cooking for 8-10 minutes while whisking and simmering. The mixture should thicken up.
Remove from the heat, then add in the spices and cheeses, stir well to combine and continue whisking until the sauce is melted and smooth with no clumps. Add the sauce to the pot with the macaroni, then stir to coat the pasta.
Add the pasta to a buttered baking dish, then add the breadcrumbs over the top. Place it in the oven and bake for about 30 minutes or until the bread is browned.

What to serve with this mac and cheese:

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5 from 11 votes

The Best Creamy Mac and Cheese

Prep Time

5 mins

Cook Time

50 mins

Made with two delicious cheese and a crunchy topping, this mac and cheese is so tasty! Serve it as a side dish or a main, this is the best creamy mac and cheese recipe ever!

Course: Main Course, Side Dish

Cuisine: American

Keyword: creamy mac and cheese

Servings: 6 servings

Ingredients

4 TBS unsalted butter plus more for casserole dish
3 slices white bread crusts removed, chopped into ¼- to l/2-inch pieces
2 and ¾ cups milk
¼ cup all-purpose flour
1 teaspoon coarse salt plus more for water
⅛ teaspoon ground nutmeg
⅛ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
2 ¼ sharp white cheddar cheese, grated
1 cup Gruyère, grated (or ⅔ cups grated Pecorino Romano cheese)
½ pound elbow macaroni or other spiral noodle

Instructions

Preheat oven to 375°F. Butter a large casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 1 TBS butter. Pour the melted butter into the bowl with the bread and toss. Set the aside.
Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well.
Warm the milk in a medium saucepan over medium heat. Melt the remaining 3 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
While whisking, slowly pour in the hot milk a little at a time into the skillet with butter/flour mixture. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 1.5 cups of the cheddar cheese, and ¾ cup Gruyère (or ⅓ cup Pecorino Romano); Mix until all cheese is melted and smooth and set the cheese sauce aside.
Stir the macaroni into the reserved cheese sauce.
Pour the mixture into the prepared dish. Sprinkle the remaining cheeses and the breadcrumbs over the top.
Bake until golden brown, about 30 minutes (watch as this may take a little longer. you want the bread browned). Transfer the dish to a wire rack for 5 minutes and then serve.

Recipe Notes

Serves 6
Recipe can be doubled for a larger crowd

First published Feb 2014. Updated Dec. 2021.

Broccoli Cheese Stuffed Spaghetti Squash

Published Dec 7, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Broccoli Cheese Stuffed Spaghetti Squash has only 314 calories per servings, is extremely delicious, and super easy to make! Everyone will love it!

Spaghetti Squash is such an easy vegetable to make, and it has incredible health benefits as well. I am obsessed with spaghetti squash, do you love it too? I've realized that you can really cook anything in it, and everything tastes good mixed with spaghetti squash…it’s amazing. I wanted to stuff some broccoli into this bad boy, and then knew it needed some cheese…so, here we have Broccoli Cheese Stuffed Spaghetti Squash.

Spaghetti Squash is amazing for a multitude of reasons; it’s low in calories, you get a lot of squash inside these, it tastes delicious, it’s healthy, and it’s easy to cook. This recipe takes barely any time, and the taste is on point. I have also shared with you how to make Caprese Spaghetti Squash and Lasagna Stuffed Spaghetti Squash, which are both delicious and easy!

How to make Broccoli Cheese Stuffed Spaghetti Squash:

**scroll all the way down for full printable ingredient list and directions**

Prep the squash by cutting it in half. You need a heavy chef's knife and a strong grip. Cut the squash in half and then remove the seeds from the center.
In a microwave save dish, place your squash halves side by side. Add about ¼ cup water to the bottom of the dish (water should be covering the bottom, but not more than ¼ inch high). Place into microwave and cook on high for 9-11 minutes, or until squash is tender** Remove, and set aside for about 10 minutes to cool.
In a large skillet, add red pepper flakes and cook for 30 seconds, stirring constantly. Add broccoli and garlic, stirring to combine. Add about 2 TBS water to the skillet, and turn up the heat. Saute for 3-5 more minutes, or until the chopped broccoli is tender. Add mixture to a large bowl, discarding any left over water.

Using a fork, scrape out the flesh/'spaghetti' of the squash, and add it to the large bowl with the broccoli mixture. Add Parmesan cheese, salt and pepper, and Italian seasoning to the mixture, stir to combine.
Turn your broiler on medium/high. Distribute the mixture back into the squash shells, then sprinkle ¼ cup of mozzarella cheese on top of each squash half. Place shells into an oven safe baking dish/pan.
Place under broiler, watching carefully. Remove when cheese is bubbling and browned, about 2-3 minutes depending on how close the squash is to the broiler. Remove and enjoy!

Is Broccoli Cheese Spaghetti Squash Healthy?

Per serving (half of the spaghetti squash filled), there are 314 calories, 11g fat, 39 grams carbohydrates, 9 grams fiber, 14g sugar, 21 grams protein.

You can eat it alongside your favorite main dish; This would go great with any meat, a veggie burger, or alone. They are super tasty, easy to make, and healthy. Have more than 2 people eating or want to make extra for later? Just double the recipe, super simple!

Healthy eating makes your body fee great. Here are some of my other favorite healthy recipes:

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5 from 27 votes

Broccoli & Cheese Stuffed Spaghetti Squash

Broccoli Cheese Stuffed Spaghetti Squash has only 314 calories per servings, is extremely delicious, and super easy to make! Everyone will love it!

Ingredients

1 spaghetti squash cut in half, seeds removed
non stick spray
2 cups chopped broccoli florets
3 cloves garlic minced
1 teaspoon red pepper flakes
pinch of salt and pepper
1 teaspoon Italian season or use a mix of oregano, basil, thyme
½ cup part skim shredded mozzarella cheese I like to shred my own
⅓ cup Parmesan cheese shredded

Instructions

In a microwave save dish, place your squash halves side by side. Add about ¼ cup water to the bottom of the dish (water should be covering the bottom, but not more than ¼ inch high). Place into microwave and cook on high for 9-11 minutes, or until squash is tender** Remove, and set aside for about 10 minutes to cool.
In a skillet coated with nonstick spray, add red pepper flakes and cook for 30 seconds, stirring constantly. Add broccoli and garlic, stirring to combine. Add about 2 TBS water to the skillet, and turn up the heat. Saute for 3-5 more minutes, or until the chopped broccoli is tender. Add mixture to a large bowl, discarding any left over water.
Using a fork, scrape out the flesh/'spaghetti' of the squash, and add it to the large bowl with the broccoli mixture. Add Parmesan cheese, salt and pepper, and Italian seasoning to the mixture, stir to combine.
Turn your broiler on medium/high. Distribute the mixture back into the squash shells, then sprinkle ¼ cup of mozzarella cheese on top of each squash half. Place shells into an oven safe baking dish/pan.
Place under broiler, watching carefully. Remove when cheese is bubbling and browned, about 2-3 minutes depending on how close the squash is to the broiler.
Remove and enjoy!

Recipe Notes

**You can also cook in the oven - Place into a 350 degree oven on a baking sheet, flesh side down, cook for 50-60 minutes, or until squash is tender.

Posted in Feb 2017. Updated Dec. 2020

Mint Chocolate Dipped Pretzels

Published Dec 1, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Mint Chocolate Dipped Pretzels are the perfect treat! Only 3 ingredients and only a few minutes to make, these are an easy holiday snack!

These Mint Chocolate Dipped Pretzels are the perfect holiday treat! Only 3 ingredients and taking only a few minutes to put together, they will be a go-to holiday snack or dessert!

Whether hosting a holiday party, or just hanging at home, this holiday recipe is quick, easy, and affordable! With only 3 ingredients, it's simple to make these Mint Chocolate Dipped Pretzels. They are perfect to set out as a sweet snack while hosting company, or even after Christmas dinner! These delicious dipped pretzels are the perfect holiday treat that won't waste your time or break your wallet!

I've shared some amazing holiday treats like these reindeer cookies and also this cranberry cheesecake, but with only 3 ingredients and 3 steps, these are super super simple to make, and impossible to mess up. They are so delicious, and anyone who likes a crunchy treat will LOVE these. I used a certain green wrapped mint chocolate candies which I just so happened to find at Aldi (love that store) super cheap…but, you can use whatever kind of mint chocolate you want.

How to make Mint Chocolate Dipped Pretzels:

**scroll down for full ingredients list and printable directions**

Get the ingredients together: Pretzels, white chocolate chips/bark/melting wafers, and mint chocolate candies.
Roughly chop up the mint candies and melt the white chocolate.
Dip a pretzel about halfway into the white chocolate, and then dip it into the chopped mint chocolate. Set them on parchment paper while they harden up. Repeat for all of the chocolate/pretzels, then store in a sealed bag or container.

I used to make these mint chocolate dipped pretzels whenever I was bringing something to a holiday party, or I would make little baggies full for bake sales, and everyone would go crazy over them. I was surprised to find that no one else was really making these, which is why I wanted to share them with you today! I hope you love them as much as we do!

Things you might need for this recipe:

More holiday desserts to consider:

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5 from 8 votes

Mint Chocolate Dipped Pretzels

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

These Mint Chocolate Dipped Pretzels are the perfect holiday treat! Only 3 ingredients and taking only a few minutes to put together, they will be a go-to holiday snack or dessert!

Course: Dessert

Cuisine: American

Keyword: Mint Chocolate Dipped Pretzels

Servings: 10 servings

Ingredients

4 cups waffle pretzels
1 bag white chocolate chips melted
1 package Mint Chocolate candies roughly chopped

Instructions

Lay out a big piece of parchment paper. One at a time, dip each pretzel into the melted white chocolate and then immediately into the mint chocolate pieces. Lay on parchment paper to prevent sticking. Repeat for all pretzels.
Place in the fridge or let sit at least 1 hour. Keep in an air tight container.

Recipe Notes

This could also be made with regular milk chocolate or dark chocolate. I liked the contrast with the white/brown/green.

First published in December 2015. Updated December 2021.

Spinach Artichoke Stuffed Mushrooms (Air Fry or Bake)

Published Nov 29, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

These juicy mushrooms are stuffed with the popular spinach artichoke combo! Use left over dip or make it from scratch, these Spinach Artichoke Stuffed Mushrooms will be a party favorite!

Juicy mushrooms stuffed with spinach, artichokes, and cheese! So easy to make in the air fryer or oven, these spinach Artichoke Stuffed Mushrooms will be a party favorite!

Having easy recipes on hand for parties, gatherings, or just weekend snacking is a must! These mushrooms come together quickly and are super delicious! I love making spinach artichoke recipes, including these quesadillas and these Spinach Artichoke Egg Rolls. From here on out, these Spinach Artichoke Stuffed Mushrooms will be an appetizer favorite!

This recipe can be made in the oven or the air fryer, however I love making it in the air fryer. Using an air fryer cuts the cook-time in half and the cleanup is so easy! I love prepping this recipe by making spinach artichoke dip in the instant pot, then saving some for these mushrooms.

Serve these at a potluck, holiday gathering, or during game day; everyone will LOVE them! Don't want stuffed mushrooms? Try these amazing Air Fryer Roasted Mushrooms!

I also love these goat cheese stuffed mushrooms and these Longhorn Copycat White Cheddar Stuffed Mushrooms! YUM!

How to make Spinach Artichoke Stuffed Mushrooms in the Air Fryer:

**scroll down for full ingredients list and printable directions**

You can make these in the oven or air fryer, so be sure to scroll all the way down to the printable directions for both recipes.

First, make the spinach artichoke dip. I like using this instant pot recipe, but it can also be made on the stovetop.
Prep the mushrooms by removing the stem, then wiping them clean using a damp paper towel or rag. Do not just run them underneath the water.
Scoop a dollop of dip and place it into the hole of the mushroom (where the stem used to be).
Cook them in the air fryer or oven (see directions below). Top the spinach artichoke stuffed mushrooms with parsley and enjoy while hot!

How to lighten up this stuffed mushroom recipe:

There are some easy ways to save fat and calories in this recipe.

Use low fat sour cream and mayonnaise in place of the full fat versions.
Try part skim mozzarella cheese, and ⅓ less fat cream cheese.
You can cut more fat/calories and add protein by substituting plain greek yogurt for the sour cream OR mayonnaise, however I like using mayonnaise because it adds a bit of tang.

Here are some other appetizers to serve alongside these spinach artichoke stuffed mushrooms:

What type of Air Fryer should I use for this recipe?

There are many Air Fryers to choose from, but I love my PowerXL Vortex Air fryer! Here are some other great options:

Instant Vortex Plus Air Fryer Oven, 6 Quart: 6-in-1, Broil, Roast, Dehydrate, Bake, Non-stick and Dishwasher-Safe Basket, Stainless Steel
COSORI Air Fryer 5.8QT - Large Hot Electric Oven Oilless Cooker with 8 Quick Setting Recommendation

If you like the air fryer as much as I do, checkout these other recipes:

Air Fryer Crispy Parmesan Brussels Sprouts are going to be your new go-to side dish. Only a handful of ingredients and only 132 calories per serving!
Air Fryer Stuffed Mushrooms stuffed with cheesy salsa and topped with crispy breadcrumbs!
Air Fryer Chicken Wings are the best and crispiest wings ever! Done in less than 20 minutes, you’ll never make wings another way again!
Air Fryer Kale Chips are the easiest and most delicious Kale Chips! Made in just minutes and super healthy (63 calories per serving), these will be your go-to snack!
Air Fryer Baked Potatoes are so easy – crispy on the outside and fluffy on the inside!
Air Fryer Avocado Fries are creamy and crunchy without any oily mess! With only a handful of ingredients, these are the perfect healthy snack or appetizer!
Air Fryer Hot Dogs are perfectly ‘grilled’ in no time and with hardly any effort!
Air Fryer Hamburgers are juicy every time, and done in less than 15 minutes with none of the mess!
Air Fryer Buffalo Cauliflower Bites are the perfect appetizer! With no oil and only a handful of ingredients, they’re easy and guilt-free.

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5 from 10 votes

Spinach Artichoke Stuffed Mushrooms (Air Fry or Bake)

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

These juicy mushrooms are stuffed with the popular spinach artichoke combo! Use left over dip or make it from scratch, these Spinach Artichoke Stuffed Mushrooms will be a party favorite!

Course: Appetizer

Cuisine: American

Keyword: spinach artichoke stuffed mushrooms

Servings: 24 mushrooms

Calories: 68 kcal

Ingredients

24 white or baby bella mushrooms
14 ounce can artichoke hearts, drained and chopped
10 ounce package frozen spinach, thawed, drained, and chopped
6 oz. cream cheese (⅓ less fat if desired), softened
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
¼ cup light sour cream or plain Greek yogurt
¼ cup light mayonnaise
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
parsley to garnish, optional

Instructions

Prep the mushrooms: Remove the stems and then clean with a damp paper towel, set aside.
In a large bowl, add artichoke hearts, spinach, cream cheese, ½ cup mozzarella cheese, Parmesan cheese, sour cream, mayonnaise, garlic, salt, and pepper. Mix until well combined. Set aside.
Taking each mushroom, add about 1 Tablespoon of filling to each hole (where the stem was). Adjust amount of filling depending on the size of the mushrooms. Repeat until all mushrooms are filled.
Top the mushrooms with the remaining ½ cup of mozzarella cheese.

Cook in Air Fryer:

Lightly spray the bottom of the air fryer with oil spray. Place the mushrooms into the air fryer (filling side UP), until full but the mushrooms aren't touching. Give a light spray of oil on top of the mushrooms. Close the air fryer, set to 350 degrees F, and cook for 8 minutes. Open the basket to check on the mushrooms. If needed, add 1-2 more minutes or cook until the cheese is lightly browned on the top. Remove and top with chopped parsley.

To cook in oven:

Preheat the oven to 375 degrees F. Using a baking sheet, lightly sprayed with oil spray, place the mushrooms on to sheet until full but the mushrooms aren't touching. Lightly spray the top of the mushrooms with oil and then place into the preheated oven. Cook for 15-20 minutes, or until the cheese is melted and the top is golden brown. Remove and top with chopped parsley.

Recipe Notes

Nutritional information calculated using low fat/light ingredient options.

Per serving (1 mushroom): 68 calories, 5g fat, 4g carbohydrate, 1g fiber, 1g sugar, 4g protein.

Holiday Sausage Cornbread Stuffing

Published Nov 22, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

This is the best holiday sausage cornbread stuffing! Full of celery, fall flavors, and juicy sausage, it will be a family favorite!

The countdown has begun and there are only a few more weeks until Christmas! I feel like once we get into December, the time just flies by. On top of all the holidays, it’s my son’s birthday, tons of parties going on, and school is so busy! That’s why I am relying on easy recipes to get me through this holiday, including this super simple Holiday Sausage Cornbread Stuffing.

How to make Holiday Sausage Cornbread Stuffing:

**scroll down for full ingredients list and printable directions**

Get all the ingredients together and prepped. This makes cooking MUCH easier and quicker.
Preheat the oven and then sauté the sausage, celery, and onion in the skillet until the sausage is cooked through - about 8 minutes. Set the mixture aside.
In a large bowl, add the cornbread, seasoning, and sausage mixture and stir to combine everything. Then add the broth and the egg, mixing well to combine. Stir in the nuts if desired.

Place the mixture into an oven safe baking dish, then cover and cook for 35 minutes. Uncover the dish and then cook for another 10 minutes.
Carefully remove and serve hot!

This is the perfect stuffing for Thanksgiving or Christmas! Everyone will love it! Need more holiday ideas to serve alongside this delicious sausage stuffing? Here are some of my favorites:

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5 from 9 votes

Holiday Sausage Cornbread Stuffing

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

This is the best holiday sausage cornbread stuffing! Full of celery, fall flavors, and juicy sausage, it will be a family favorite!

Course: Side Dish

Cuisine: American

Keyword: Holiday Sausage Cornbread Stuffing

Servings: 8 servings

Ingredients

1 pkg. Pork Roll Sausage Sage or Regular
2 cups chopped celery
1 cup finely chopped onion
4 cups coarsely crumbled cornbread toasted
¼ cup chopped fresh parsley
1 teaspoon poultry seasoning
1 cup chicken broth
1 egg lightly beaten
½ cup chopped pecans optional

Instructions

Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Spoon into large bowl.
Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
Spoon into lightly greased 2-quart casserole or soufflé dish; cover.
Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.

Recipe Notes

For the 4 cups crumbled cornbread needed to prepare this recipe, bake 1 pkg. (8.5 ounces) corn muffin mix according to the package directions for the pan of cornbread. Cool, then coarsely crumble. To toast the crumbled cornbread, preheat oven to 400°F. Spread the cornbread onto bottom of large shallow baking pan. Bake 10 minutes or until lightly browned, stirring after 5 minutes.)

First posted 12/2015, updated 11/21.

Bang Bang Shrimp Rice Bowls (Bonefish Grill copycat)

Published Nov 8, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Bang Bang Shrimp Rice Bowls are easy and delicious! With the signature Bonefish Grill Bang Bang sauce, and fresh crunchy toppings, it's the perfect meal!

Customize these bang bang shrimp rice bowls by using cauliflower rice or brown rice and air fried, grilled, steamed, or sautéed shrimp! Tons of cooking options below!

Bang Bang Shrimp Rice Bowls served for dinner

Bang Bang Shrimp Rice Bowls are a staple in my house because they are so easy to make. We also love Copycat Bang Bang Tofu for meatless Monday, which is one of my most popular tofu recipes. Feel like chicken? Try out this Bang Bang Chicken (Instant Pot recipe)!

There are a couple different options while making these rice bowls (grilled shrimp or fried – up to you!), and you can opt to make them healthier as well.

While you're at it, make extra shrimp for Bang Bang Shrimp Quesadillas or Bang Bang Shrimp Tacos! Making copycat recipes at home allows you to know exactly what is going into your food, and you’re able to eave out some of the more questionable ingredients (goodbye msg and through the roof sodium).

I did fry the shrimp for this recipe to keep the like-ness of the restaurant version, but I love them grilled as well. Add some Garlic Ginger Spinach or Spicy Green Beans (PF Chang copycat) and dinner is served!

How to make Bang Bang Shrimp Rice Bowls:

**Scroll all the way down for FULL printable ingredient list and directions**

These rice bowls come together quickly and easily in only a few steps.

Make the sauce first and let that hangout while you cook everything else.
Make the rice in the instant pot, a rice cooker, or the traditional stove-top method.
While the rice is cooking, coat the shrimp in cornstarch, which will give it a nice crispy shell. Fry the shrimp.
Assemble the bang bang shrimp rice bowls: Add shredded cabbage, tomatoes, and green onions on top. Add a liberal (or modest if you don’t like it too spicy) amount of bang bang sauce to the top!

What is Bang Bang Sauce?

Bang Bang sauce is Bonefish Grills signature sauce for their popular shrimp dish, Bang Bang Shrimp. It’s sweet and spicy all at the same time! While it punches you with some heat, it doesn’t overwhelm your senses so it's the perfect blend!
Only a few ingredients so it’s easy to make at home and keep in the fridge.
Bang Bang sauce is yummy on almost everything. Double or triple the recipe and use it on other dishes throughout the week. The sauce should stay good at least a week in the refrigerator.

How to make Bang Bang Sauce:

**see full ingredient list and directions all the way down the page**

Take mayonnaise, Sriracha, rice vinegar, and sugar, and whisk all of them together in a jar or bowl.
Close the jar and let the sauce meld in the fridge while everything else is cooking.

How to make Bang Bang Shrimp Rice Bowls healthier:

Grill the shrimp instead of frying. Leave the coating off the shrimp and grill or sauté them for a healthier alternative.
Use the AIR FRYER to cook the shrimp. Follow this similar method but leave the oil out by using the air fryer!
Lighten up the bang bang sauce by substituting half the mayonnaise for fat free greek yogurt. I have done this several times and barely notice a difference. The sauce is still majorly delicious, yet this will reduce the calories, saturated fat, and increase the protein content.
Use 'riced' cauliflower instead of white rice. Alternatively, you could use brown rice instead of white rice as well. If you want a low low carb meal, use the riced cauliflower.

RECIPE BONUS: Cook up some extra shrimp while you make these bowls and then use it to easily whip up these AMAZING BANG BANG SHRIMP EGG ROLLS, Bang Bang Shrimp Quesadillas, or Bang Bang Shrimp Tacos!

If you like asian inspired food as much as I do, checkout these other recipes:

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4.93 from 40 votes

Bang Bang Shrimp Rice Bowls

Prep Time

8 mins

Cook Time

10 mins

Total Time

18 mins

Bang Bang Shrimp Rice Bowls are easy and delicious! With the signature Bonefish Grill Bang Bang sauce, and fresh crunchy toppings, it's the perfect meal!

Course: Main Course

Cuisine: American

Keyword: bang bang shrimp rice bowls

Servings: 4 bowls

Calories: 600 kcal

Ingredients

Bang Bang Sauce:

¼ cup mayonnaise
2 ½ TBS Sriracha
1 TBS rice vinegar
2 TBS sugar

For shrimp:

2-3 TBS cornstarch
1 lb medium/large pre-cooked shrimp shells and tails removed, devained (can buy already like this), defrosted
1 cup canola or vegetable oil

For Rice Bowls:

2 cups cooked rice white or brown
2 cups shredded cabbage blend I like green and purple/red
2 medium tomatoes diced
2 stalks green onion chopped

Instructions

Bang Bang Sauce

Add all ingredients to a jar or bowl, whisk until completely combined. Cover and refrigerate until ready to use.

For the shrimp:

Heat oil in a heavy bottom pot over medium heat until the temperature reaches 375 degrees (it should NOT be smoking).
Make sure the shrimp are dry (pat dry with paper towels if needed). Coat with cornstarch. Add shrimp carefully to the oil, fry 3-4 minutes or until golden brown. You may need to flip or stir the shrimp if they aren't fully submerged in the oil. Remove with a slotted spoon and set on a paper towel lined plate.

Assemble Rice Bowls:

Add a bit of sauce to the shrimp and toss lightly to coat.
Place ½ cup rice in a bowl, add ¼ the cooked shrimp, ½ cup cabbage blend, ¼ of the diced tomatoes, and sprinkle some green onion. Top with bang bang sauce. Serve immediately.

Recipe Video

Recipe Notes

Nutrition per serving (1 bowl): 600 calories, 12g fat, 36g carbs, 25g protein
**Calories were calculated using a basic 'fried shrimp' ingredient. Nutrition will vary depending on oil/cooking time/etc.

Nutrition for GRILLED Shrimp Rice Bowls: 361 calories, 12g fat, 36g carbs, 25g protein

Nutrition for RICED CAULIFLOWER Shrimp Bowls: 289 calories, 12g fat, 19g carbs, 25g protein

First published 9/2019. Updated 11/2021.

One Pot Spicy Thai Noodles

Published Nov 1, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

One Pot Spicy Thai Noodles are SO good and easy to cook up. This is a vegetarian recipe, but there are options for added protein too!

These One Pot Spicy Thai Noodles are SO easy, essentially one pot, but you can cook it in a skillet too. They come together super quickly and are SO good. This is the perfect easy weeknight dinner! With over a million pins and 300+ positive comments, you will LOVE this recipe!

Can I add meat to this dish? YES!

Shrimp, chicken or tofu would all be a great addition to this vegetarian dish.
Alternatively, make these Spicy Thai Chicken Tenders on the side for an even more poppin' meal!
Cook these delicious Air Fryer Asian Chicken Wings or this Air Fryer Sesame Chicken to serve on the side!
Another great thing about this dish, is that you can really use any veggies you have on hand. Mushrooms and zucchini were great, but carrots, peppers, onions, and squash would all be delicious.

Can I reduce the carbs in this recipe? YES!

Make with ZOODLES instead of noodles (recipe here)
Make as a stuffed Spaghetti Squash!

Speaking of One Pot dishes, you HAVE to get yourself a skillet/pot like the one I have – it’s amazing. No longer do I have to use a HUGE pot, and then worry about washing it, nor do I have to squeeze everything into my shallow sided skillet and have the sauce bubble over – this high side skillet is seriously made for these one pot pasta dishes.

The cleanup is a breeze too – you can toss it in the dishwasher, but I really prefer to hand wash because it takes 15 seconds max, and then it doesn’t cramp up my dishwasher!

Tools used in making One Pot Spicy Thai Noodles:

Sriracha Sauce is a MUST! You cannot get the heat you need without sriracha. Store brand or brand name, it doesn’t matter- but do NOT skip it!
A Colander is a must for straining out your noodles. I recommend leaving the noodles in the colander while you cook up the rest of the dish.
Using a High Sided Skillet is going to make your life SO much easier. You will love this skillet and it can handle pretty much any one pot meal!
Of course if you want an authentic feel, you should eat up with Chopsticks! Get yourself some reusable chopsticks so you don’t have to waste them with only one use!

If you like ONE POT recipes as much as I do, check out these others:

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4.95 from 73 votes

One Pot Spicy Thai Noodles

Prep Time

5 mins

Cook Time

20 mins

One Pot Spicy Thai Noodles are SO good and easy to cook up. This is a vegetarian recipe, but there are options for added protein too!

Course: Main Course

Cuisine: asian

Keyword: one pot spicy thai noodles

Servings: 6 servings

Ingredients

1 pound linguine
2 TBS olive oil , divided
2 large eggs , lightly beaten
½ teaspoon crushed red pepper flakes
1 zucchini , cut in half vertically, then sliced in half circles
8 ounces mushroom , chopped
3 cloves garlic , minced
2 TBS brown sugar
⅓ cup low sodium soy sauce
1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)
2 inches fresh ginger , grated
1 handful fresh cilantro , chopped
4 green onions , chopped
¼ cup peanuts , chopped

Instructions

In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
Serve immediately.

Recipe Video

Recipe Notes

Notes: Serve warm or cold - it's great both ways! If you want to add a protein, I suggest cooking it after the eggs and then setting aside. If you add shrimp, you can add that in towards the end, when there is about 2-3 minutes left with for the veggies to cook.

First posted in 2016. Updated in 2021.

Milky Way Caramel Cheesecake Brownies

Published Oct 28, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Milky Way Cheesecake Brownies are full of cheesecake, chocolate and dripping with ooey-gooey caramel! These are next level brownies!!

My very favorite dessert in the whole entire world is cheesecake. Growing up I used to ask for cheesecake on my birthday in place of regular cake, and my parents usually agreed. I loved those cheesecake samplers that featured 3-4 different types of cheesecakes, and always my favorite one would be the chocolate or caramel flavors. These Milky Way Cheesecake Brownies incorporate all of that and are always a hit!

Over the last few years I’ve become more comfortable baking ‘cheesecake’, and have made everything from 3 Ingredient Fudge to Skinny Key Lime Cheesecake Cupcakes to Sopapilla Cheesecake which is a spin on Mexican cheesecake. I’ve never met a cheesecake I didn’t like, and I am happy to report, it’s not as difficult to make as I always thought.

While making these Milky Way Caramel Cheesecake Brownies, I kept thinking of the delicious melted caramel and chocolate, and the soft brownie crust I opted to make instead of a more plain cheesecake. With a combo of chocolate, caramel, brownies, and cream cheese, how can you go wrong?

TIPS FOR MAKING MILKY WAY CARAMEL CHEESECAKE BROWNIES:

Make sure these bad boys cool completely before you slice into them.
I also refrigerated the Milky Way Caramel Cheesecake Brownies before serving, but you could also serve them room temperature.
You do have to refrigerate them after you are done serving though, because you don’t want the cheese filling sitting out for a long time.

I’ve already unloaded a ton of these Milky Way Caramel Cheesecake Brownies to my friends and neighbors and everyone has raved about how delicious they are. These are seriously one of the best desserts I have ever made and it was so simple.

Milky Way Caramel Cheesecake Brownies are stuffed with delicious creamy cheesecake and dripping with ooey gooey caramel! These will be a hit at your next party!

Things you might need for this recipe:

Like dessert as much as I do?! Checkout these other recipes:

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4.93 from 13 votes

Milky Way Caramel Cheesecake Brownies

Prep Time

10 mins

Cook Time

35 mins

cool

1 hr

Total Time

1 hr 45 mins

Milky Way Cheesecake Brownies are full of cheesecake and dripping with ooey-gooey caramel! These will be a hit at your next party!

Course: Dessert

Cuisine: American

Keyword: Milky Way Cheesecake Brownies

Servings: 16 brownies

Ingredients

Brownie Layer

1 cup butter , melted
1 teaspoon vanilla
4 large eggs
2 cups sugar
¾ cup unsweetened cocoa powder
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt

Cheesecake Layer

16 oz cream cheese , softened (2 packs)
⅔ cup sugar
1 teaspoon vanilla
2 eggs
2 cups chopped Milky Way Candy Bars

Instructions

Preheat oven to 350 degrees F.
In a stand mixer or with a hand mixer combine melted butter with sugar and vanilla. Add eggs one at a time, beating well after each one. Add the cocoa and mix well. Then add the flour, baking powder and salt and mix until just combined, do not over mix.
Set aside one cup of the brownie batter and smooth the rest into a foil lined 9×13 baking dish.

Next layer:

With your stand mixer or hand mixer (cleaned off), begin making your cheesecake layer by beating cream cheese and sugar until smooth.
Add the vanilla and then the eggs one at a time, beating well after each one.
Pour the cream cheese mixture on top of the brownie mixture and using a spatula, smooth it evenly over the brownie batter.
Sprinkle the chopped Milky Way Simple Caramel slices evenly over cream cheese layer. They should be close together and pretty much covering the cream cheese layer.
Using the reserved cup of brownie batter, drop spoonfuls over the top of the candy bar layer, scattering around.
Use your spatula or a butter knife to gently swirl the batters. This will combine the cream cheese layer and top brownies layer a bit, which covering the candies in batter. This does not need to be perfect.
Bake at 350 for 45 minutes. Allow to cool completely before cutting into squares (at least an hour).

Recipe Video

Recipe Notes

After my brownies were done baking, I let cool for about 30 minutes, and then I was able to lift them all out of the baking dish with the foil (by grabbing the sides of the foil). This helped to cool more quickly. You can also set the baking dish on a wire rack to cool faster.
Be sure to refrigerate the brownies when you are done serving.
I like these best served cold so I allow them to cool for an hour on the counter, and then refrigerate another hour before serving. It's up to you!
Some people have noted that it took much longer for their brownies to cook. I would check them at the 45 minute mark, and then every 5 minutes after that if they don't seem done. I have made them several times and the 45 minutes is always perfect for mine, but people have noted it taking up to an hour for them. So just check them as they are cooking.

Originally published in 2014, updated in 2021.

Air Fryer Turkey Breast

Published Oct 25, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Save time by making turkey breast in the air fryer! Done in less than an hour, this air fryer turkey breast is super moist & delicious!

Save time by making this juicy turkey breast in the air fryer! Done in less than an hour and super moist and delicious!

Using the air fryer to cook a delicious turkey breast is a no-brainer! It is done in a fraction of the time as roasting, it is stays super moist and delicious! Many options on seasoning and size, but this recipe can be tailored to your liking. Using a boneless or bone-in turkey breast is up to you as well, and there are directions for both.

Serve this delicious air fryer turkey breast with Air Fryer Roasted Asparagus, Air Fryer Roasted Carrots, One Pot Cheesy Pumpkin Pasta, or Loaded Mashed Potatoes for the perfect meal!

Don't like the plain turkey breast? Try this viral Crock Pot Cranberry Turkey!

This delicious turkey breast has ZERO carbs so it falls into the KETO and low carb diet. With 55 grams of protein and 369 calories per serving, it is super healthy, delicious, and the perfect main course!

With this recipe there is no brining needed, and it cooks in less than an hour in the Air Fryer.

If you are looking for more of a traditional turkey recipe NOT using an air fryer, checkout this delicious smoked turkey breast recipe!

How to make Turkey Breast in the Air Fryer:

**scroll down for full ingredients list and printable directions**

Mix together the herb butter and set aside. Using fresh herbs will really enhance the flavor of the turkey!

Remove the turkey breast from the packaging. For a boneless breast, there will likely be netting around it to hold it together. It is fine to cook with this netting on the turkey, but if you chose to remove it, the cooking time might decrease a few minutes (since it won't be so tightly packed together).

turkey breast in packaging turkey breast in netting

Preheat the air fryer to 350 degrees F (If you don't have a preheat function, just run the air fryer at 350 degrees for 2-3 minutes before adding the turkey).
Slather the herb butter all over the entire turkey breast, making sure to cover all of the sides.
Place the turkey breast into the Air Fryer, skin side down. Close and cook at 350 degrees for 25 minutes.

coating the turkey breast with herb butter

Open the air fryer and flip the turkey breast over, then close and add 25 minutes to the cook time (I remove the netting at this time, but it can be left on as well). After the time is up, check the internal temperature using a digital thermometer. It should read at least 160 degrees F.
- My turkey breast was 4lbs and I had to add an extra 5 minutes, so it was 30 minutes more after flipping.
Remove from the air fryer and let rest for 10-15 minutes. In this time the turkey will continue to cook internally and should come up to at least 165 degrees F. Carve the turkey breast with a sharp knife and serve!

cooked turkey breast in the air fryer basket

How to defrost a frozen turkey breast:

Remove the turkey breast from the freeze, and place on a plate or in a bag in the refrigerator. It takes about 24-26 hours to defrost so plan with this time in mind. Do NOT place the turkey on the counter and leave to defrost.

Pro tips for cooking turkey breast in the air fryer:

Make sure the turkey breast is between 3-5 pounds.
Use a turkey breast WITH skin attached. Using a skinless breast will dry out quickly.
Use at least a 5 quart Air Fryer.
Mix the herb butter with seasonings right before you spread it on the turkey breast.
Make sure the turkey breast is fully defrosted.
Take the internal temperature of the turkey breast after cooking using a digital thermometer. It should read 160 degrees F, and after resting for 10-15 minutes the temperature should come up to at least 165 degrees F.

What to serve with Air Fryer Turkey Breast:

This turkey breast is great year-round, however I love it at Thanksgiving! Traditional Thanksgiving sides are perfect such as Instant Pot Loaded Mashed Potatoes, Air Fryer Roasted Carrots (easy side dish), or Air Fryer Sweet Potatoes, however this turkey breast is delicious for other sides as well including:

There are tons of recipes that are great for using the turkey as well:

Make these delicious Turkey Cranberry Grilled Cheese sandwiches with the slices turkey!
Turkey Cranberry Sliders are the perfect snack option for this air fryer turkey!
Turkey Club Egg Rolls (with frying and Air Fryer directions) are perfect for left over turkey breast!
Turkey Cranberry Quesadillas are delicious any time of the year, but perfect for Thanksgiving leftover as well!
California Grilled Cheese (Turkey, Avocado, Tomato) is perfect for this sliced turkey!
Shred the turkey breast and use it in this delicious Chicken Salad!

What type of Air Fryer should I use for this recipe?

There are many Air Fryers to choose from, but I love my PowerXL Vortex Air fryer! Here are some other great options:

Instant Vortex Plus Air Fryer Oven, 6 Quart: 6-in-1, Broil, Roast, Dehydrate, Bake, Non-stick and Dishwasher-Safe Basket, Stainless Steel
COSORI Air Fryer 5.8QT - Large Hot Electric Oven Oilless Cooker with 8 Quick Setting Recommendation

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5 from 9 votes

Air Fryer Turkey Breast

Prep Time

5 mins

Cook Time

50 mins

Rest

10 mins

Save time by making this juicy turkey breast in the air fryer! Done in less than an hour and super moist and delicious!

Course: Main Course

Cuisine: American

Keyword: air fryer turkey breast

Servings: 5 servings

Calories: 369 kcal

Ingredients

2 TBS butter, softened or room temp
2 TBS mayonnaise
1 teaspoon kosher salt
½ tsp black pepper
¼ tsp dried ground sage
2 teaspoon fresh rosemary, chopped
2 teaspoon fresh thyme, chopped
1 teaspoon dried oregano
3-5 lb defrosted turkey breast

Instructions

In a small bowl add butter, mayonnaise, and all the herbs and seasoning. Mix well until combined.
Preheat the air fryer to 350 degrees F.
Using the defrosted turkey breast, spread the butter mixture all over the breast (all sides, top, and bottom).
Add the turkey breast, skin side down, to the air fryer basket. Close and cook for 25 minutes, carefully flip the turkey breast over, then shut the air fryer basket and add 25 more minutes at 350 degrees F. Check the internal temperature at the thickest part in the middle. It should be at least 160 degrees F. If not, shut the air fryer and add 5 more minutes. Check the temperature again and cook until it reads 160 degrees F.
Remove from the air fryer, then carefully cut off the netting. Cover with foil and let rest for 10 minutes. Remove the foil then slice and serve.

Recipe Video

Recipe Notes

Boneless turkey breasts of different weights will cook at different times.

3lb breast start with 25 minutes, then flip and 25 minutes more.
4lb breast start with 25 minutes, then flip and add 30 minutes.
5lb breast start with 25 minutes, then flip and add 30 minutes, take temp and add 5 more minutes if needed.

For a BONE-IN breast, start with 25 minutes, then flip and 25 more minutes, check temp and add more time as needed.

Nutrition based off of 5 servings: 369 calories, 14 grams fat, 0 grams carbohydrates, 55g protein.

One Pot Cheesy Pumpkin Pasta

Published Oct 14, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

One Pot Cheesy Pumpkin Pasta is creamy and comforting! Cheese and pumpkin are the perfect pair in this delicious one pot meal!

This One Pot Cheesy Pasta is going to blow your mind! I know it’s the time of the year where EVERYTHING turns pumpkin…pumpkin spice cookies, pumpkin spice coffee, pumpkin pancakes, pumpkin syrup, pumpkin tacos, and I’m not usually one to jump on the pumpkin train, because I don’t care for all the pumpkin craziness. When I do find something pumpkin-y that I like, it’s usually not ‘pumpkin spiced’, but rather real pumpkin.

I was making another One Pot Pasta dish with cream cheese and red pepper flakes, and I thought to myself, ‘why not throw in the extra pumpkin puree from the fridge?’ I thought maybe I was making a huge mistake, but boy was I wrong! This One Pot Cheesy Pumpkin Pasta turned out savory and super delicious. Try using my homemade pumpkin puree (so easy) for the best flavor possible!

Who doesn’t love a good one pot meal? You don’t end up with a bunch of dirty dishes, your dinner comes together in 20 minutes or less, and generally they are all fabulous. I really haven’t met a one pot meal that I didn’t absolutely love. We rotate my favorites, Spicy Thai Noodles, Jalapeno Pasta, and the Original Tomato Basil One Pot Wonder…YUM. They are all so different yet so delicious.

This One Pot Cheesy Pumpkin Pasta is the perfect blend of pumpkin, creaminess, and cheesiness. There is also a touch (very small touch) of heat which really just makes the dish pop. Whatever you do, don’t forget the salt here, because it also helps bring out the flavors.

It's easy to make this One Pot Cheesy Pumpkin Pasta, here's how:

**scroll down for full ingredients list and printable directions**

Using a medium stock pot, add the pasta, garlic, onion, pumpkin puree, veggie broth, and the spices. Mix everything together, cover the pot, and bring it up to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes while covered and stirring occasionally.
Once the pasta is al dente, add the butter and cream cheese and stir to combine. It will be nice and creamy! Add some chopped parsley over the top and serve!

When to serve Cheesy Pumpkin Pasta:

If you are looking for a seasonal side dish, or meal, make this One Pot Cheesy Pumpkin Pasta. It would be great served on Thanksgiving as a vegetarian side dish too.
OH! And you know what else this would probably be equally delicious with? Instead of pumpkin puree, butternut squash. Oh yeah, total yum.

Side dishes to serve alongside this pumpkin pasta:

Like pumpkin dishes in the fall? Try these out as well:

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4.97 from 26 votes

One Pot Cheesy Pumpkin Pasta

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

One Pot Cheesy Pumpkin Pasta is creamy and comforting! Cheese and pumpkin are the perfect pair in this delicious one pot meal!

Course: Main Course

Cuisine: American

Keyword: One Pot Cheesy Pumpkin Pasta

Servings: 6 servings

Ingredients

12 ounces pasta noodles , such as elbows, farfalle, or penne (any type works)
1 small onion , diced
3 garlic cloves , minced
1 cup pumpkin puree (NOT pumpkin pie filling)
4 cups vegetable broth
¼ teaspoon red pepper flakes
¼ teaspoon salt
⅛ teaspoon fresh ground pepper
⅛ teaspoon nutmeg
2 TBS butter
4 ounces cream cheese , room temperature and cut into cubes
parsley for garnish

Instructions

In a stockpot or deep sided skillet, add noodles, onion, garlic, vegetable broth, pumpkin puree, red pepper flakes, salt, pepper, and nutmeg. Stir to blend together, and put on the stove over medium/high heat. Bring to a boil, then cover, reduce heat and let simmer for 10 minutes. Uncover, stir, cover, simmer for 2-4 more minutes, or until pasta is al dente.
Add butter and cream cheese cubes, stir continuously until the cheese is melted and incorporated.
Serve and top with parsley if desired. Add salt and pepper to taste.

Recipe Video

Recipe Notes

Originally published in Oct. 2015, updated Oct. 2019 & Oct. 2021

Slow Cooker Beef Stew

Published Oct 11, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Slow cooker beef stew is full of vegetables and the perfect comfort meal. With the slow cooker, it's a true 'set it and forget it' recipe everyone will love.

Using the slow cooker on busy nights makes dinner super easy. This slow cooker beef stew is full of hearty vegetables, tender beef, and a delicious broth. Throw everything into the slow cooker, set the timer, then dinner is ready when it's dinner time!

This Slow Cooker Beef Stew is one of those recipes that you can also feel free to alter the vegetables. Want to use sweet potatoes in place of regular potatoes, go ahead. Don't like celery? Leave it out. This recipe is versatile so you can make it to your liking.

I love making soup in the fall and winter! This Chicken Gnocchi Soup and Hamburger soup are always popular, but this Beef stew will also be a hit!

How to Make Slow Cooker Beef Stew:

**scroll down for full ingredients list and printable directions**

Prep all the vegetables and the beef.
Add all of the beef, vegetables, broth, Worcestershire sauce, garlic, sugar, salt, and pepper to the slow cooker.
Close the lid, set the slow cooker and cook.
When the time is up, whisk together the cornstarch and cold water in a small bowl, then add it to the stew and stir to combine. Add the frozen peas. Close the lid and cook for 30 more minutes on high.

How to Freeze:

Allow the soup to cool completely. Add to a freezer safe ziplock or freezer safe container. Place into the freezer for up to 4 months.
To defrost: Place in the refrigerator overnight to defrost.
To cook: Cook in the microwave or stovetop to reheat.

There are tons of delicious sides that go well with this hearty beef stew! You could also serve it in a delicious homemade bread bowl! Here are some great options to complete the meal!

If you like soup as much as I do, be sure to checkout these other soup recipes:

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5 from 9 votes

Slow Cooker Beef Stew

Prep Time

10 mins

Cook Time

7 hrs 30 mins

Total Time

7 hrs 40 mins

Slow cooker beef stew is full of vegetables and the perfect comfort meal. With the slow cooker, it’s a true ‘set it and forget it’ recipe everyone will love.

Course: Main Course, Soup

Cuisine: American

Keyword: Slow cooker beef stew

Servings: 8 servings

Ingredients

1 ½ ;bs boneless beef chuck roast, cut into 1 inch cubes
3 medium russet potatoes, peeled and cubed into small bite size pieces
3 cups beef broth
1 ½ cups chopped carrots
10 ounces tomato sauce
1 celery rib, chopped
1 medium yellow onion, diced
2 TBS Worcestershire sauce
1 clove garlic, minced
1 teaspoon granulated sugar
¾ teaspoon salt
¼ teaspoon pepper
¼ cup cornstarch
½ cup cold water
2 cup frozen peas

Instructions

Using at least a 6qt slow cooker, add all of the ingredients except the cornstarch, water, and peas. Close the lid, set on low, and cook for 7 hours.
When the time is up, add water and cornstarch to a bowl and mix to combine. Add the mixture to the slow cooker and stir to combine. Add the frozen peas to the slow cooker. Close the lid and then set to high and cook for 30 minutes.
Remove lid and serve warm.

Buffalo Chicken Stuffed Peppers

Published Sep 30, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

These low carb Buffalo Chicken Stuffed Peppers can be made in the air fryer or oven! This delicious and easy meal is the perfect healthy dinner!

Buffalo Chicken is one of my favorite mixes, so I always look for ways to incorporate it into different recipes. After making this Buffalo Chicken Dip and these buffalo chicken stuffed mini peppers, I wanted to utilize it for a bigger meal. These low carb Buffalo Chicken Stuffed Peppers are so simple to make, incredibly delicious, and healthy!

Buffalo Chicken is seriously the best and easiest to make. I’ve already shared the popular Buffalo Chicken Sandwich, Buffalo Chicken Salad, and Buffalo Chicken Quesadillas (Grilled), but these stuffed peppers are so easy and delicious! They are even low carb so if you have carb conscious eaters in your home, these are perfect! I've made them in both the air fryer and oven, so will share both directions.

How to make Buffalo Chicken Stuffed Peppers:

**scroll down for full ingredients list and printable directions**

This recipe calls for shredded chicken. I like to make a big batch of shredded chicken in my instant pot, but all you need is cooked shredded chicken.
Get all the ingredients together; shredded chicken, carrots, green onions, cream cheese, ranch seasoning, buffalo sauce (I use this homemade version). Mix everything together in a big bowl until combined. Set it aside.

Next, prep the peppers:

Cut the peppers in half longways and then remove the seeds.

Fill and Cook the peppers:

In the air fryer: lightly rub the outside skin of the peppers with olive oil. Add the filling to the inside pocket of the peppers and then place the peppers down in the air fryer. Set the air fryer to 350 degrees, then close and cook for 8 minutes. Open the air fryer then sprinkle with cheese, and cook for 3-4 more minutes or until the peppers are tender.
In the oven: Preheat the oven to 400 degrees. Fill the peppers with the filling, then place into a baking dish. Sprinkle cheese over the tops of the peppers. Add ½ cup water to the bottom of the baking dish. Cover the baking dish tightly, then place into the oven. Cook for 45 minutes and then remove and remove the foil carefully.
- If you want the cheese slightly browned, switch the oven to broil, place the uncovered peppers back into the oven, and broil on high for 2-3 minutes or until cheese is slightly browned (watch closely).

Toppings:

When the peppers are finished cooking, add the toppings. Drizzle with ranch or blue cheese dressing and chopped green onions.

Pro Tips for making these stuffed peppers:

Soften cream cheese by leaving on the counter, or microwaving for 20 seconds.
Make bulk shredded chicken ahead of time and freeze. Place in the fridge the night before using to defrost.
Use homemade buffalo wing sauce for the best flavor.
Shred the cheese yourself from a block of cheese. Pre-shredded cheeses have preservatives that prevent them from melting together well.
To reduce carbs, leave out shredded carrots.

Perfect sides for this meal:

What type of Air Fryer should I use for this recipe?

There are many Air Fryers to choose from, but I love my PowerXL Vortex Air fryer! Here are some other great options:

Instant Vortex Plus Air Fryer Oven, 6 Quart: 6-in-1, Broil, Roast, Dehydrate, Bake, Non-stick and Dishwasher-Safe Basket, Stainless Steel
COSORI Air Fryer 5.8QT - Large Hot Electric Oven Oilless Cooker with 8 Quick Setting Recommendation

If you like healthy meals as much as I do, checkout these other delicious options:

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5 from 10 votes

Buffalo Chicken Stuffed Peppers (air fryer or oven)

Prep Time

5 mins

Cook Time

45 mins

Total Time

50 mins

These low carb Buffalo Chicken Stuffed Peppers can be made in the air fryer or oven! This delicious and easy meal is the perfect healthy dinner!

Course: Main Course

Cuisine: American

Keyword: buffalo chicken stuffed peppers

Servings: 4 servings

Calories: 298 kcal

Ingredients

2 large bell peppers, cut in half and seeds removed

Filling:

2 ½ cups shredded chicken
2 TBS shredded carrots
2 TBS chopped green onions
2 ounces light cream cheese softened
1 teaspoon ranch seasoning
½ cup buffalo wing sauce
2 TBS shredded sharp cheddar cheese
¼ cup blue cheese crumbles

Topping:

¼ cup shredded Colby Jack cheese
2 TBS ranch (to drizzle)
2 stalks chopped green onions

Instructions

For the filling:

Using a medium size bowl, add shredded chicken, carrots, green onions, cream cheese, ranch seasoning, buffalo sauce, and cheddar cheese. Mix well with a fork to combine ingredients. Set aside.

Cooking in the Air Fryer:

Lightly rub the outside skin of the peppers with olive oil. Add the filling to the inside pocket of the peppers and then place the peppers down in the air fryer.
Set the air fryer to 350 degrees, then close and cook for 8 minutes. Open the air fryer then sprinkle with cheeses (blue cheese & colby jack), and cook for 3-4 more minutes or until the peppers are tender.

Cooking in the oven:

Preheat the oven to 400 degrees.
Fill the peppers with the filling, then place into a baking dish. Sprinkle cheeses over the tops of the peppers. Add ½ cup water to the bottom of the baking dish. Cover the baking dish tightly, then place into the oven. Cook for 45 minutes and then remove and remove the foil carefully.
*If you want the cheese slightly browned, switch the oven to broil, place the uncovered peppers back into the oven, and broil on high for 2-3 minutes or until cheese is slightly browned (watch closely).

For topping:

Drizzle with ranch or blue cheese dressing and chopped green onions.

Recipe Notes

Nutritional info calculated from above ingredients per serving (including toppings): 298 calories, 17g fat, 9g carbohydrates, 1g fiber, 26g protein. 8 WW points per serving.

Each serving is one stuffed pepper (4 total servings per recipe)

Pumpkin Butter (Instant Pot or Stovetop directions)

Published Sep 29, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that's perfect on toast, biscuits, or in your favorite dessert! No instant pot? Make it on the stovetop in 30 minutes!

Pumpkin Butter is a fall inspired recipe that uses pumpkin puree, spices it up, and makes it a delicious savory, sweet, spiced spread. Use canned pumpkin puree or homemade pumpkin puree (this recipe is AMAZING and quick!), and this Instant Pot Pumpkin Butter is done in just 3 minutes! Add this Pumpkin Butter to the tops of Homemade Pumpkin Pancakes for a delicious morning breakfast!

No instant pot? No problem! Make this easy pumpkin butter on the stovetop as well in about 30 minutes!

What is Pumpkin Butter?

Pumpkin Butter is a seasonly spread that is basically pumpkin puree mixed with spices and apple juice, then cooked to thicken it into more of a spread. It's delicious year round, but when pumpkins are in season, you will see this pop up everywhere! Save money and know exactly what is in your pumpkin butter by making it at home!

Making Pumpkin Butter in the instant pot is SO easy! I recommend a 3 quart Instant Pot or 6 quart Instant Pot for this recipe, but if you want to make a larger batch you could also use the 8 quart Instant Pot.

How to make Instant Pot Pumpkin Butter:

**Scroll down for full ingredient list and directions**

Add all ingredients to the instant pot, and whisk everything together. Turn the instant pot on, seal the valve, and turn on manual/high pressure for 3 minutes.
- Even though the time is set for 3 minutes, it will take about 5-10 minutes for the pot to 'come to pressure' - be patient and the time will start counting down shortly.
Once the time is up, allow the pressure to release naturally (don't flip the valve) for 5 minutes. Release the remaining pressure then carefully remove the top. Stir the pumpkin butter and allow to cool.

Is Pumpkin Butter Healthy?

While it does have some sugar, it is generally a good choice when it comes to topping toast, waffles, and biscuits. With only 34 calories per serving, and 2 net carbs it is a good choice. Pumpkin puree contains a ton of vitamin A so that is great as well.
I like using pumpkin butter because it keeps my sweet tooth in check and feels like an indulgent topping, even though it doesn't pack in the calories.

How to store and freeze pumpkin butter:

Pumpkin Butter will stay fresh in the fridge for up to 2-3 weeks. Keep in a sealed container and use a clean knife whenever you dip into the butter.
Freeze pumpkin in an airtight freezer bag or a freezer safe container. Should keep in the freezer for up to 12 months. Great for enjoying pumpkin butter all year long!

How to make Pumpkin Butter on the stovetop:

Combine all ingredients in a medium sauce pot and turn on medium high heat. Allow the mixture to come to a boil, then turn the heat down to low. Simmer and stir frequently for 30 minutes.

How to use pumpkin butter:

On your favorite breakfast foods - spreads deliciously on toast, waffles, Homemade Pumpkin Pancakes (with syrup YUM), biscuits, english muffins, and bagels.
I love adding it to this delicious Pumpkin Streusel Bread - so divine!
Add it to plain yogurt and top with granola - delicious!
Use pumpkin butter in place of jelly on a traditional PB&J Sandwich.
Pumpkin butter cheesecake! Make a traditional cheesecake and spread pumpkin butter over the top, then top with walnuts or pecan! YUM!
Eat the pumpkin butter straight! Top with whipped cream and nuts for a decadent dessert!
Savory pork chops! Cook up some pork chops and add pumpkin butter at the end for a pumpkin punch of flavor!
Use pumpkin butter in one of these 35 delicious pumpkin recipes.

My favorite Instant Pot Recipes:

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!
Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
Instant Pot Roasted Garlic Hummus has only a handful of ingredients and is so delicious! Save money and know exactly what’s in your food with this recipe!
Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful! No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!

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4.92 from 24 votes

Pumpkin Butter (Instant Pot or Stovetop)

Prep Time

3 mins

Cook Time

5 mins

Total Time

8 mins

Course: Dessert

Cuisine: American

Keyword: pumpkin butter

Servings: 12 -2 TBS servings

Calories: 34 kcal

Ingredients

12 ounces pumpkin puree
½ cup apple juice or cider
¼ cup packed brown sugar
1 TBS granulated white sugar
½ TBS pumpkin pie spice
½ teaspoon vanilla extract
¼ teaspoon salt

Instructions

Instant pot:

Add all ingredients to the instant pot (3 or 6 quart)*; whisk well to combine. Close the top and seal the pressure valve. Set pot to high/manual pressure for 3 minutes.
When time is up, allow the pressure to release naturally (don't flip the valve) for 5-10 minutes. Carefully release the remaining pressure, then remove the top. Stir to combine and allow to cool completely.
Store in airtight/sealed containers in the fridge until ready to use. Can be frozen as well (see directions above).

Stovetop:

Combine all ingredients in a medium sauce pot and turn on medium high heat. Allow the mixture to come to a boil, then turn the heat down to low. Simmer and stir frequently for 30 minutes.
Stir to combine and allow to cool completely. Store in airtight/sealed containers in the fridge until ready to use. Can be frozen as well (see directions above).

Recipe Video

Recipe Notes

*If using an 8 quart instant pot, you must double the recipe as you will not have enough liquid for the size of the pot.

Use homemade pumpkin puree (recipe here) for the best taste, but canned will work as well!

Makes about 12 servings (2 TBS each).

Nutrition: 34 calories, 0g fat, 8g carbs, 6g sugar.

Posted 9/2018, updated 9/2021

Pumpkin Pancakes (healthier Greek yogurt recipe)

Published Sep 27, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Pumpkin Pancakes are a fall breakfast staple! Adding Greek yogurt lightens them up, adds protein, and keeps the pancakes delicious and moist!

Make these all the time- THE BEST RECIPE!!! Pumpkin Pancakes are a fall breakfast staple! Adding Greek yogurt lightens them up, adds protein, and keeps the pancakes delicious and moist!

Having Pumpkin Pancakes in the fall for breakfast is a MUST for me! They are so delicious, have the perfect hint of pumpkin, and just put me in a good mood! These pumpkin pancakes are simple to make, can be frozen, and the whole family will love them! I use my homemade pumpkin puree for this recipe, but canned works just as well! Serve them alongside this fruit salad for the perfect breakfast!

If you feel like waffles, try these Pumpkin Waffles with Pancake Mix recipe!

Making pumpkin pancakes is very simple, and it's likely all the ingredients are already in your pantry!

How to make Pumpkin Pancakes:

**Scroll down for full ingredient list and recipe**

Add the dry ingredients to a bowl, mix and set it aside. Add the wet ingredients to another bowl, stir well to combine. Add the wet ingredients to the dry ingredients, and mix until just combined (don't over-mix).

Preheat a griddle over medium heat, and grease with butter or non-stick spray. Add about ¼ cup of batter to the griddle, and cook for a few minutes, or until small bubbles are coming through the batter; flip and cook another minute (or more if needed), and remove from the griddle. Continue until all the pancakes are cooked!
Add your favorite toppings to the pumpkin pancakes; syrup, whipped cream, caramel, or my favorite - homemade pumpkin butter and syrup!

How to freeze Pumpkin Pancakes:

Allow the pumpkin pancakes to cool completely. Add cooled pancakes to a freezer safe bag (I like the gallon size), then squeeze out the extra air. Place in freezer. Remove pancakes as you need them.
To cook: Place a single pumpkin pancake on a microwave safe plate, and cook for 1 minute in the microwave, flip the pancake and cook 15-20 more seconds if needed. Serve and enjoy!
Pancakes should stay good up to 1 year in freezer if stored properly!

If you love pumpkin recipes, then checkout my other delicious Pumpkin Recipes:

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5 from 23 votes

Pumpkin Pancakes (with greek yogurt)

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Pumpkin Pancakes are a fall breakfast staple! Adding Greek yogurt lightens them up, adds protein, and keeps the pancakes delicious and moist!

Course: Breakfast

Cuisine: American

Keyword: pumpkin pancakes

Servings: 6 pancakes

Calories: 72 kcal

Ingredients

1 cup unbleached all-purpose flour
¼ cup sugar
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon vanilla
2 large eggs (1 whole egg + 1 egg white)
½ cup plain Greek yogurt
6 TBS milk (any type)
½ cup pumpkin puree (not pie filling)

Instructions

Mix all dry ingredients in one bowl, set aside. Mix all wet ingredients in one bowl, set aside. Add wet ingredients to dry ingredients and mix until just combined.
Preheat griddle over medium heat. Grease with butter or non-stick spray if needed.
Add ¼ cup batter for each pancake to the griddle.
Cook pancakes slowly over medium heat for approximately 3 minutes, flipping after little bubbles show on the top of the batter. Flip and cook another minute or more if needed. *Do not turn heat too high or they will burn* Repeat until all batter is used.
Serve and top with your favorite toppings such as syrup, whipped cream, caramel, or pumpkin butter - yum!
Enjoy!

Recipe Notes

Makes about 6-8 pancakes, but you can easily double or triple the recipe.

Nutritional info per serving (1 pancake): 72 calories, 1g fat, 14g carbohydrate, 1g fiber, 3g protein.

**I used 2% milk to calculate the nutritional info above.

Recipe publishes in 10/2018, updated 9/2021.

Caramel Apple Poke Cake (easy cake mix recipe)

Published Sep 9, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Caramel Apple Poke Cake is packed with apples and then smothered in whipped cream and caramel. It's the easiest most delicious fall cake!

Caramel Apple Poke Cake is an easy cake mix recipe that takes hardly any time, but everyone will think you slaved all day over it. Don't like using cake mix? Go ahead and use your favorite spice cake recipe, but I love using the mix as a shortcut with this recipe. Jump into fall with this GREAT, totally delicious and super simple Caramel Apple Poke Cake! It's the fall dessert you’ve been dreaming of!

Fall desserts are my favorite, and I especially love everything caramel apple-y like these Caramel Apple Dumplings, Waffle Iron Caramel Apple Pies, and this Apple Monkey Bread with Caramel Drizzle!

Caramel Apple Poke Cake is packed with apples and then smothered in whipped cream and caramel. It's the easiest most delicious fall cake!

What is a Poke Cake?

A poke cake is a baked cake that is then 'poked' with the back of a wooden spoon to make holes in the cake. The holes should go to the bottom of the cake, allowing whatever filling to fill the holes.
Poke cakes can be filled with puddings, whipped creams, syrups, caramel, jell-o and other liquids.

How to make Caramel Apple Poke Cake:

**Scroll down for how to make video and full ingredient list and directions**

Use your favorite Spice Cake Mix for this recipe. Add chopped apples to the cake batter (make it according to the box directions). I love using fresh tree picked apples for this recipe, but in the fall super markets are FULL of fresh apples! Bake it!
Once the cake is baked, poke holes using the handle of a wooden spoon (like this) all over the cake. Drizzle caramel - try my HOMEMADE CARAMEL SAUCE RECIPE - all over the cake, letting it flow into the holes.
Make the stabilized whipped cream (see below), then spread it over the top of the cake and top with more caramel and walnuts!!! YUM!!!!

I also love a pumpkin flavor in the fall and this pumpkin dump cake is very tasty! While I love these flavors in fall, be sure to try this Peach Dump cake in the summer when peaches are in season!

More of my favorite fall recipes:

Apple Grilled Cheese is perfect for fall! Smokey gouda cheese melted between tart granny smith apples is savory and delicious!
Best back to school dinner recipes - With fall right around the corner, having easy meals for school nights is essential!
Caramel Apple Dumplings - delicious caramel apples wrapped inside a crispy sugary shell! This is the PERFECT dessert!
Caramel Apple Cider made in the slow cooker has only 3 ingredients, will leave your house smelling amazing, and warms your soul.
Apple Monkey Bread is loaded with caramel, apples, and a sweet brown sugar butter glaze, this going to be everyone’s favorite fall treat! Serve it up for breakfast or dessert!
One Pot Cheesy Pumpkin Pasta is creamy and comforting with cheese and pumpkin paired together in this delicious one pot meal!
On this list you will find over 15 Fall Slow Cooker Recipes which are perfect to set and forget!

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5 from 17 votes

Caramel Apple Poke Cake

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Caramel Apple Poke Cake is packed with apples and then smothered in whipped cream and caramel. It's the easiest most delicious fall cake!

Course: Dessert

Cuisine: American

Keyword: caramel apple poke cake

Servings: 18 depending on how you cut it

Ingredients

1 box spice cake mix plus ingredients to make the cake - eggs, water, oil- see box directions
2-3 granny smith apples chopped into small pieces
1 teaspoon cinnamon
1 teaspoon flour
2 cups heavy cream
½ cup powdered sugar
2 teaspoon non flavored gelatin
1 cup caramel syrup/sauce divided in half
⅓ cup walnuts roughly chopped

Instructions

For cake:

Prepare box cake according to directions. In a small bowl, place apples and add flour and cinnamon, toss to coat. Fold apples into the cake batter. Pour into 9x13 baking dish. Bake and cool completely. Set aside.

Prepare stabilized whipped cream:

In a small bowl, add 2 TBS warm water, and add your gelatin, mixing to combine. Let sit for 3-5 minutes, or until set. Using a stand or hand mixer, pour in heavy cream and powdered sugar. Beat for 30 seconds on medium speed. Cook gelatin in microwave for 30 seconds, stir, and then 30 additional seconds, stir. Gelatin should be liquid, if not, cook until it is liquid. Turn stand mixer onto high speed, and slowly stream the gelatin into the bowl with the cream. Turn all the way onto high and beat until stiff peaks form. Set aside.

Prepare poke cake:

Use the end of a wooden spoon to poke holes all over your cooled spice cake. Drizzle ½ cup caramel syrup over the poked holes.
Spread the whipped cream over the top of the cake, then top with remaining caramel syrup. Add chopped nuts to the top, then refrigerate at least 2 hours.

Recipe Video

This recipe was first published on Domestic Superhero in September 2016, and was updated in September 2017, August 2018, and September 2021.

Caramel Apple Poke Cake is packed full of apples and then smothered in whipped cream and caramel. It's the easiest most delicious fall cake!

35+ Back to School Dinner Recipes

Published Sep 7, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

With fall right around the corner, having easy meals for school nights is essential! Here are the best back to school dinner recipes.

Now that school is in full swing, I am always trying to figure out easier and delicious dinner ideas, which is why I put together a list of the best back to school dinner ideas. We have soccer, swimming, gymnastics, and school all during the week, and it makes for a VERY tight schedule. Coming up with easy recipes is key for making dinner at home, and not spending tons of money on the drive-thru everyday. These are the best, most popular, and easiest meals in one place, to make your life easier.

This list includes the best beef, pork, chicken, turkey, fish, and vegetarian dinner recipes. They are broken int categories so you can easily jump around. My favorites include the Air Fryer Chicken Parmesan, Bang Bang Shrimp Rice Bowls (Bonefish Grill copycat), and One Pot Wonder Tomato Basil Pasta! Don't forget to pin this article so that you can come back to it later for all the delicious recipes!

BEEF & PORK RECIPES:

Skillet Enchilada Bake from A Dash of Sanity
Beef Stroganoff Ravioli Skillet from Dinners, Dishes and Desserts
Pepperoni Bubble Up Pizza from Let’s Dish
One-Pot Southwest Macaroni from White Lights on Wednesday
Pizza Muffins from Bread Booze Bacon
Smoky Tex Mex Sloppy Joes from Fake Ginger
Easy Beef Sliders from Love Bakes Good Cakes
One Pot Spaghetti and Meat Sauce from Domestic Superhero

Back to school dinner recipes - one pot spaghetti with meat sauce

Sloppy Joe Mac & Cheese from Fake Ginger
Shepherd’s Pie Loaded Baked Potatoes from Cupcakes and Kale Chips
Slow Cooker Meaty Marinara from Lemons for Lulu
One Pot Cheesy Pizza Pasta Bake from Self-Proclaimed Foodie
Breakfast Egg Muffins from Dinner at the Zoo
Bubble Up Carbonara from Mandy’s Recipe Box

CHICKEN & TURKEY RECIPES

Air Fryer Chicken Taquitos from Domestic Superhero
Slow Cooker Chicken Enchilada Soup from That Skinny Chicken Can Bake
Baked Chicken Street Tacos from Kleinworth and Co.
Chicken Gnocchi Soup (Olive Garden Copycat) from Domestic Superhero
Buffalo Chicken Sandwich from Domestic Superhero

Back to school dinner recipes - buffalo chicken sandwich

30 Minute 2 Ingredient BBQ Wings from Big Bear’s Wife
French Spaghetti from Wine and Glue
Baked Orzo with Chicken from Cooking and Beer
Air Fryer Chicken Legs (drumsticks) by Domestic Superhero

Back to school dinner recipes - air fryer chicken legs

FISH RECIPES

Air Fryer Salmon (cajun style) from Domestic Superhero
Salmon Patties from Self Proclaimed Foodie
General Tso’s Shrimp (One Skillet) from Domestic Superhero
Fettuccine with Salmon Dill Cream Sauce from Self Proclaimed Foodie
10 Minute Spicy Shrimp Stir Fry from Domestic Superhero
Bang Bang Shrimp Rice Bowls (Bonefish Grill copycat) from Domestic Superhero

Back to school dinner recipes - bang bang shrimp rice bowls

VEGETARIAN RECIPES

Healthy Instant Pot Lasagna Soup (vegetarian and meat option) from Domestic Superhero
Triple Grilled Cheese from Culinary Ginger
One Pot Spinach Artichoke Pasta from My Suburban Kitchen
Southwest Pizza (Vegetarian) from Domestic Superhero
Baked Mostaccioli (Easy Classic Recipe)One Pot Cheesy Pumpkin Pasta from Domestic Superhero
One Pot Wonder Tomato Basil Pasta from Domestic Superhero
Air Fryer Eggplant Parmesan from Domestic Superhero

Back to school dinner recipes - eggplant parmesan

Like recipe roundups? Check out these other recipe roundups on Domestic Superhero:

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Apple Monkey Bread with Caramel Drizzle

Published Sep 2, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Loaded with caramel and apples, this Apple Monkey Bread is the perfect favorite fall breakfast or dessert!

Making delicious fall recipes is always a must this time of the year. This mouthwatering apple monkey bread is the best fall breakfast or dessert! it's incredibly easy to make and a total show stopper! Serve it alongside this delicious Honey lime Fruit Salad for the perfect breakfast!

Making traditional monkey bread is always great, but this caramel apple spin on it is amazing! After you try it, you won't make it any other way! We typically make monkey bread in the fall, and my boys love helping to make it and love eating it!

Putting the recipe together is easy; basically a handful of ingredients all mixed together, topped with some juicy butter and then baked to golden perfection. Then you top the sticky bread with caramel sauce and glaze and BOOM- Caramel Apple Monkey Bread is born.

How to make Apple Monkey Bread:

**scroll down for full ingredients list and printable directions**

Get all the ingredients together to make this recipe seamless.
Preheat the oven and prepare the bundt pan by spraying with nonstick spray.
Using canned biscuits or fresh dough, cut them into ¼th pieces and pop them into the pan. Add the apples to the pan, then stir to distribute the apples.
Next, mix the white sugar and cinnamon together, then sprinkle over the top of the monkey bread. Then combine the melted butter and brown sugar, and drizzle that over the top of the monkey bread.
Loosely cover the pan with foil, then bake the bread until cooked through.
Mix the powdered sugar and apple juice, then drizzle over the top of the cooked apple monkey bread and then drizzle caramel sauce (love this homemade recipe) over the top as well. DIG IN!

I really enjoy ripping the Caramel Apple Monkey Bread apart with my hands, but if you want to be less messy, you can also serve it on a plate. It's majorly delicious either way!

Pro tips:

Pop leftovers in the air fryer at 325 degrees for 5 minutes to reheat! So tasty!
Can also reheat in the microwave for 30 seconds!
Add whipped cream to the top for even more decadence!

Do you like fall recipes as much as me? Checkout these other recipes:

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5 from 15 votes

Apple Monkey Bread with Caramel Drizzle

Prep Time

5 mins

Cook Time

55 mins

rest

15 mins

Total Time

1 hr 15 mins

Loaded with caramel and apples, this Apple Monkey Bread is the perfect favorite fall breakfast or dessert!

Course: Breakfast, Dessert

Cuisine: American

Keyword: apple monkey bread

Servings: 8 servings

Ingredients

For the bread:

2 cans biscuits
1 can fried apples or 3 apples chopped with 2 teaspoon cinnamon, chopped
½ cup cinnamon sugar (make your own - ½ cup white sugar + 1 teaspoon cinnamon)
½ cup butter melted
1 cup brown sugar

For the glaze:

¼ cup powdered sugar
2 teaspoon apple juice or milk
¼ cup caramel sauce

Instructions

Preheat oven to 325 degrees. Spray a bundt pan with nonstick spray and set aside.
Cut each biscuit into 4 pieces and place into bundt pan. Add chopped apples to dough and mix with a spatula.
In a bowl combine ½ cup white sugar with 1 teaspoon cinnamon (or use pre-mixed cinnamon sugar). Sprinkle mixture over the top of the dough/apples, and stir to coat.
In a small bowl combine melted butter and brown sugar; stir to combine. Pour mixture over the top of the monkey bread and spread over the top.
Cover the bread loosely with foil, place into the oven. Bake 35 minutes, remove foil and bake 15-20 additional minutes or until the center is no longer doughy. Remove from oven and set aside, allowing to cool for 10-15 minutes. Invert bundt pan on a serving platter and allow monkey bread to come out.
In a small bowl mix powdered sugar and apple juice. Drizzle the glaze over the top of the bread, then drizzle the caramel sauce over the bread.

Recipe Video

Recipe Notes

Serve immediately! Pull apart to eat or spoon servings onto plates to enjoy!

First published in October 2017. Updated September 2021.

Everything Bagel Dip (3 ingredients)

Published Aug 30, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

With only 3 ingredients this Everything Bagel Dip is a party favorite! It's bursting with flavor, super delicious, and so quick and easy to make!

Being able to throw together a party dip at the last minute is essential. Whether you are heading to a potluck, girl's night, or game-day, having a quick and easy recipe is a must. This Everything Bagel Dip is full of flavor, comes together in minutes, and is majorly delicious! Pair this with Air Fryer Bagel Chips for the PERFECT party appetizer!

Everyone loves a good dip, and I have shared so many from Instant Pot Buffalo Chicken Dip to Million Layer Dip to Jalapeno Popper Dip. Every dip has it's highlights, but this Everything Bagel Dip is a MUST TRY! It also keeps for a long time in the fridge, and just gets better and better as the flavors meld together! Making it couldn't be easier!

How to make Everything Bagel Dip:

**scroll down for full ingredients list and printable directions**

First, get the ingredients together; sour cream, cream cheese (make sure to leave on the counter to soften, or pop in the microwave for 30 seconds), and everything bagel seasoning.

Using a hand mixer or a spatula and some elbow grease, combine all the ingredients in a medium bowl and mix until completely combined.

Pour the everything bagel dip into a container and cover the top. Refrigerate for at least 2 hours, but the longer the better, for the flavors to meld.
Serve with chopped green onions and a sprinkle of everything bagel seasoning over the top of the dip!

Where to buy Everything but the bagel seasoning:

Local grocery stores carry this seasoning blend in the spice aisle. I have seen it at Kroger, Aldi, Costco, Publix, and Trader Joes as well.
Can't find it? You can order it here on Amazon.
Don't want to buy it? You can make it with a handful of seasonings....

How to make Everything But the Bagel Seasoning:

For about 3 Tablespoons:

2 teaspoons white sesame seeds (toasted or un-toasted)
1 ½ teaspoons black sesame seeds
½ teaspoon poppy seeds
1 ½ teaspoons dried minced onion
1 ½ teaspoons dried minced garlic
1 teaspoon sea salt flakes (not regular kosher salt)

Mix everything together and then store in an air-tight container.

What to serve with the dip:

I love serving everything bagel dip with these Air Fryer Bagel Chips or Mini Naan Breads.
For a lower carb option, serve with celery sticks, carrot sticks, pepper slices, mini sweet peppers, or Cheese Wisps.
Slice up a fresh baguette, toast lightly and serve with the slices.
Pretzels, pretzel chips, pita chips, or even tortilla chips work as a dipper for the everything bagel dip as well!

This Everything Bagel dip also is great for people following a low carb diet. It falls into the KETO and South Beach Diets (low carb).

Need more appetizer ideas? I love these dips and appetizers as well:

Instant Pot Buffalo Chicken Dip
Instant Pot Spinach Artichoke Dip
Dill Pickle Dip
Caprese Stuffed Pull Apart Bread
Buffalo Chicken Stuffed Mini Peppers
Cheesy Garlic Breadsticks
Creamy BLT Bruschetta (low carb appetizer)
Cheesy Pizza Dip Bread Bowl
Whipped Basil Feta Dip

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5 from 9 votes

Everything Bagel Dip (3 ingredients)

Prep Time

5 mins

Refrigerate

2 hrs

Total Time

2 hrs 5 mins

With only 3 ingredients this Everything Bagel Dip is a party favorite! It’s bursting with flavor, super delicious, and so quick and easy to make!

Course: Appetizer

Cuisine: American

Keyword: everything bagel dip

Servings: 40 TBS servings

Ingredients

1 ½ cups sour cream (low fat or regular)
8 ounces cream cheese, softened
3 TBS Everything but the Bagel Seasoning (or see recipe above to make yourself)
3 stalks green onion, chopped (optional)

Instructions

Using a medium bowl, add sour cream, cream cheese, and seasoning. Using a hand mixer or spoon, beat until completely combined and no lumps remain.
Place in an air tight container or cover the bowl, then refrigerate for at least 2 hours.
Serve with chopped green onions and a sprinkle of seasoning over the top.

Recipe Video

Recipe Notes

Keeps for 1 week covered in the refrigerator.
Makes about 2.5 cups.
Nutrition based off 1 TBS serving (about 40)
Nutritional Information: 34 calories, 2g fat, 1g carbohydrates, 1g protein (based off using low fat sour cream).

Air Fryer Bagel Chips (with oven directions)

Published Aug 25, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Making bagel chips has never been easier than with the air fryer! Done in less than 15 minutes and perfectly crispy! No air fryer, bake them in the oven!

Making bagel chips has never been easier than with the air fryer or bake them in the oven! Done in less than 10 minutes and perfectly crispy!

Bagel chips are a great snack for eating alone or with a delicious dip! Since they are crispy, they hold up well to thicker dips such as Everything Bagel Dip, Hot Spinach Artichoke Dip, Garlic Hummus, Dill Pickle Dip or Buffalo Chicken Dip! Making them in the air fryer takes a fraction of the time as baking, but the oven method is still very easy. I'll share how to make both Air Fryer Bagel Chips and Oven Baked Bagel Chips, and these will be a go-to snack recipe from here on out!

Making the bagel chips is easy and only takes a few ingredients! The most important being BAGELS! I love using everything bagels because they are heavily seasoned, but all bagel types are great for bagel chips. A sweeter bagel such as blueberry, cinnamon raisin or cranberry bagels would all be delicious paired with a dip such as this Whipped Feta Dip, or a dessert dip like this chocolate chip dessert dip!

These are perfect to throw onto a charcuterie board or serve on game-day with various dips! It saves money making them yourself and it's incredibly easy! They will last up to 5 days stored in an air-tight container or ziplock bag.

How to make Air Fryer Bagel Chips:

**scroll down for full ingredients list and printable directions**

Prepare the bagels by cutting them in half (from top to bottom, not the traditional way) and then into slices (see photo). This way you have equal sized round-ish slices.

Add the slices to a ziplock bag or a bowl, then lightly spritz with oil spray and add the seasoning. Shake or mix carefully to coat the slices.
Place the slices into the air fryer and make sure they aren't overlapping too much.

Close the air fryer and cook. Check after 7 minutes and then add 2-3 more minutes depending on done-ness. Remove from the air fryer and serve with your favorite dip!

No air fryer? No problem!

How to make bagel chips in the oven:

Preheat the oven to 325 degrees F. Follow the same instructions to prepare the bagel chips. Using a lightly greased cookie or baking sheet, spread the chopped bagel pieces in an even layer. Place them in the oven and bake for 15 minutes. Check done-ness and then bake an additional 5 minutes if needed. Remove from oven. The chips will get crispier as they cool so be careful not to over-bake.

What are good dip options to serve with bagel chips?

What type of Air Fryer should I use for this recipe?

There are many Air Fryers to choose from, but I love my PowerXL Vortex Air fryer! Here are some other great options:

Instant Vortex Plus Air Fryer Oven, 6 Quart: 6-in-1, Broil, Roast, Dehydrate, Bake, Non-stick and Dishwasher-Safe Basket, Stainless Steel
COSORI Air Fryer 5.8QT - Large Hot Electric Oven Oilless Cooker with 8 Quick Setting Recommendation

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5 from 7 votes

Bagel Chips (Air Fryer or Baked)

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Making bagel chips has never been easier than with the air fryer! Done in less than 15 minutes and perfectly crispy! No air fryer, bake them in the oven!

Course: Appetizer, Snack

Cuisine: American

Keyword: air fryer bagel chips, bagel chips, oven baked bagel chips

Servings: 36 chips

Calories: 16 kcal

Ingredients

2 everything bagels (or whatever flavor you want)
olive oil spray
½ teaspoon garlic powder
¼ teaspoon salt
½ teaspoon onion powder

Instructions

Cut bagels in half (from top to bottom, not the traditional way) and then into round slices (about ¼ inch thick).
Add the slices to a ziplock bag or a bowl, then spritz with olive oil and add the seasonings. Shake or mix carefully to coat the slices.

To cook in air fryer:

Place the slices into the air fryer basket and make sure they aren’t overlapping too much.
Close the air fryer and cook at 325 degrees for 7 minutes. Open and shake, and then add 2-3 more minutes depending on done-ness. Remove from the air fryer.

To cook in oven:

Preheat the oven to 325 degrees F. Using a lightly greased baking sheet, spread the chopped bagel pieces in an even layer. Place them in the oven and bake for 15 minutes. Check done-ness and then bake an additional 5 minutes if needed. Remove from oven. The chips will get crispier as they cool so be careful not to over-bake.

Recipe Video

Recipe Notes

They will last up to 5 days stored in an air-tight container or ziplock bag.

Buffalo Chicken Stuffed Mini Peppers

Published Aug 18, 2021 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Make these low carb Buffalo Chicken Stuffed Mini Peppers in the air fryer or oven! They are the perfect game-day appetizer or snack!

Buffalo Chicken is one of my favorites, so I always look for ways to incorporate it into different recipes. After making this Buffalo Chicken Dip, I wanted to try out some other appetizers. These Buffalo Chicken Stuffed Mini Peppers are so simple to make and a huge crowd pleaser!

Buffalo Chicken is seriously the best and easiest to make. I've already shared the popular Buffalo Chicken Sandwich, Buffalo Chicken Salad, and Buffalo Chicken Quesadillas (Grilled), but these stuffed mini peppers are so easy and delicious! They are even low carb (1g carb per serving) so if you have carb conscious eaters in your home, these are perfect! I always make them in my air fryer, but will also share how to bake them in the oven!

How to make Buffalo Chicken Stuffed Mini Peppers in the Air Fryer:

**scroll down for full ingredients list and printable directions**

This recipe calls for shredded chicken. I like to make a big batch of shredded chicken in my instant pot, but all you need is cooked shredded chicken.
Get all the ingredients together; shredded chicken, carrots, green onions, cream cheese, ranch seasoning, buffalo sauce (I use this homemade version). Mix everything together in a big bowl until combined.

Prep the mini peppers but washing, slicing in half long ways, and then removing the seeds.

Fill each half of the mini peppers with about 1 TBS of filling (this amount will depends on the size of the peppers), add some shredded cheese over the tops, and then set them into the air fryer basket.

pre-cooked mini peppers in the air fryer

Cook in the air fryer for 5 minutes at 375 degrees F. Remove and then drizzle ranch dressing and sprinkle green onions over the top. Serve hot!

How to make Buffalo Chicken Stuffed Mini Peppers in the Oven:

Follow the same directions as the air fryer, but preheat the oven to 400 degrees. Once the peppers are filled, set them on a lined baking sheet, cover loosely with foil, and place into the oven.
Cook for 15 minutes, then remove the foil and cook 5 more minutes or until cheese is melted and slightly browned. Remove from oven and top with ranch dressing and green onions.

Pro Tips for making these mini peppers:

Soften cream cheese by leaving on the counter, or microwaving for 20 seconds.
Make bulk shredded chicken ahead of time and freeze. Place in the fridge the night before using to defrost.
Use homemade buffalo wing sauce for the best flavor.
Shred the cheese yourself from a block of cheese. Pre-shredded cheeses have preservatives that prevent them from melting together well.
To reduce carbs, leave out shredded carrots.

Are Buffalo Chicken Mini Peppers Healthy?

Yes! These stuffed peppers are low carb and KETO friendly. They have only 45 calories per serving, and 4 g of protein per pepper! If you follow Weight Watchers, these peppers only have 1 point per serving. These peppers feel decadent without being overindulgent.

What type of Air Fryer should I use for this recipe?

There are many Air Fryers to choose from, but I love my PowerXL Vortex Air fryer! Here are some other great options:

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5 from 9 votes

Buffalo Chicken Mini Stuffed Peppers (Air Fryer or Baked)

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Make these low carb Buffalo Chicken Stuffed Mini Peppers in the air fryer or oven! They are the perfect game-day appetizer or snack!

Course: Appetizer, Snack

Cuisine: American

Keyword: buffalo chicken stuffed mini peppers

Servings: 20 mini peppers

Calories: 46 kcal

Ingredients

Filling:

2 ½ cups shredded chicken
2 TBS shredded carrots
2 TBS chopped green onions
2 ounces cream cheese, softened
1 teaspoon ranch seasoning
½ cup buffalo wing sauce
2 TBS shredded sharp cheddar cheese
20 mini peppers

Topping:

¼ cup shredded Colby Jack cheese
ranch to drizzle
chopped green onions

Instructions

For the filling:

Using a medium size bowl, add shredded chicken, carrots, green onions, cream cheese, ranch seasoning, buffalo sauce, and cheddar cheese. Mix well with a fork to combine ingredients. Set aside.

For the peppers:

Wash and dry the mini peppers. Cut them in half length-wise and remove the seeds. Fill each pepper with the buffalo chicken filling (around 1 TBS per pepper). Once all are filled, top with Colby Jack Cheese.

To cook in the air fryer:

Place the filled peppers in the air fryer in a single layer (you may need to do 2 batches depending on the size of your air fryer), close the air fryer. Set the temperature to 350 degrees and cook for 5-6 minutes.
Remove carefully from the air fryer and top with green onions and drizzles ranch. Drizzle additional buffalo sauce if desired.

To cook in the oven:

Pre-heat the oven to 400 degrees. Once all the peppers are filled, place them on a lined or greased baking sheet. Loosely cover with foil. Place in the oven and cook for 15 minutes, remove the foil, then cook 5 more minutes or until the cheese is melted and slightly browned.
Remove carefully and top with green onions and drizzles ranch. Drizzle additional buffalo sauce if desired.

Recipe Video

Recipe Notes

Buffalo sauce recipe here.

All-purpose shredded chicken recipe here.

Nutritional information per mini pepper: 46 calories, 2g fat, 1g carbohydrate, 4g protein. WW points: 1pt per serving

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