Air-Fried Chicken Schnitzel

My current obsession is turning recipes that requiring frying into an air-fryer recipe. This is one recipe that worked perfectly for the air-fryer. It’s become a weeknight night go-to dinner in my house because of how quick it is to throw together, the fact that I usually have all of the ingredients to make, that it’s essentially chicken nuggets for adults, and it’s quite tasty!

Air-Fried Chicken Schnitzel (makes 3-4 servings)

Ingredients

  • 1 pound chicken breast tenders
  • 1/2 cup whole wheat flour
  • 1 tablespoon paprika, divided
  • 1 tablespoon garlic salt
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 large eggs
  • 2 cups bread crumbs (preferably panko but any bread crumb will work)
  • olive oil cooking spray

To Make It

  • You’re going to prepare 3 bowls.
  • In one bowl, combine the flour, 1/2 tablespoon of paprika, the garlic salt, the kosher salt, and the black pepper.
  • In the second bowl, whisk the eggs with 2 tablespoons of water.
  • In the third bowl, combing the bread crumbs with the remaining 1/2 tablespoon of paprika.
  • Dredge the chicken in the flour mixture. Shake off any excess. Then dunk the chicken in the egg mixture. Let any excess egg mixture drain off. Next coat the chicken in the bread crumb mixture. Finally, spray each side of the chicken generously with the cooking spray.
  • Place the chicken in the air-fryer basket and cook at 400F for 14 minutes or until chicken is cooked through, flipping the chicken at the half-way mark.

Note: You can also use chicken breasts; however, you will want to place them in a plastic bag and pound them until they are 1/2-inch thick.

Recipe adapted from – What’s Gaby Cooking: Eat What You Want

Omelette Muffins

These omelette muffins are easy and delicious! I like to make them on a Sunday for breakfast, refrigerate the leftovers, and then I’ve got some breakfast ready to heat up quickly throughout the week.

Omelette Muffins (makes 9-10 muffins)

You’ll need…

  • 1/2 pound breakfast sausage
  • 1/2 large onion, diced
  • 1/2 red bell pepper, diced
  • 8 large eggs
  • Pinch of salt
  • 1/4 teaspoon chili powder
  • 1 cup shredded cheddar cheese

To make it…

  • Preheat the oven to 350F.
  • Coat muffin tin with cooking spray.
  • In a large skillet, over medium-high heat, cook and crumble the sausage until mostly browned. Add the onion and bell pepper. Continue cooking until sausage is cooked through and onion is soft. Set aside.
  • In a large mixing bowl, crack the eggs. Add the salt and chili powder. Whisk until combined. Stir in the cheddar cheese.
  • Add the sausage mixture to the egg mixture.
  • Scoop the mixture into muffin cups using a 1/3-cup measuring scoop.
  • Bake for about 25 minutes until puffy and set.
  • Serve warm.

Red Beans & Rice

New Orleans is one of my all-time favorite places. On a recent trip, I picked up some red beans and rice from The Gumbo Shop and some beignets from Cafe du Monde and then went and had a lovely little picnic by the river. It was amazing!

So naturally, when I got home, I needed to recreate the red beans and rice. With the help of a cookbook that I picked up while there, I’ve come up with what I think is a pretty good red beans and rice recipe.

 

Red Beans & Rice (makes 5 servings)

Ingredients

  • 1 tablespoon olive oil
  • 1/2 large sweet onion, chopped
  • 1 large green bell pepper, chopped
  • 1 pound cooked sausage, sliced
  • 2 (15.5 ounce) cans red beans (do not drain)
  • 1 (14.5 ounce) can diced tomatoes (do not drain)
  • 1/2 – 1 (4.5 ounce) can chopped green chiles (add more or less depending on your preferred spice level)
  • 1 cup long-gran brown rice
  • 1 cup water
  • 2 teaspoons cajun seasoning

To Make It

  • Heat olive oil in a large saucepan over medium heat. Add onion and bell pepper. Saute until onion becomes translucent, about 5 minutes.
  • Add sausage, red beans with their liquid, diced tomatoes with their juice, green chiles, rice, water, and cajun seasoning. Bring to a boil.
  • Reduce heat to low and cook until all liquid has been absorbed, about 35 minutes.

Note – This is one of those dishes that still tastes great the next day. So it’s a great meal to make and then use the leftovers for lunches during the week.

**Recipe adapted from Growing Up Cajun**

Pumpkin Protein Muffins with Chocolate Chips

Fall is here. This means that all things pumpkin are necessary. These Pumpkin Protein Muffins with Chocolate Chips make a great breakfast, snack, treat…they’re just yummy!

Pumpkin Protein Muffins with Chocolate Chips

Ingredients

  • 1 cup old fashioned rolled oats
  • 1 heaping cup of pumpkin puree
  • 1 cup plain greek yogurt
  • 2 large eggs
  • 2 scoops protein powder (vanilla or chai flavored)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup dark chocolate chips

To Make It

  • Preheat oven to 350F.
  • Prepare a 12-cup muffin pan by lining with muffin liners or spraying with nonstick cooking spray.
  • Add the oats to a blender or food process and process into a fine powder.
  • In a large bowl, combine the pumpkin. yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda. Mix well. Add rolled oats powder. Mix well. Stir in the chocolate chips.
  • Distribute mixture into muffin pan.
  • Bake for 25 minutes or until a toothpick inserted into the muffins comes out clean.

Recipe adapted from eat the gains.

Blackened Tilapia Burrito Bowls

This recipe is super simple, super quick, and pretty tasty. If I’ve got a busy week, you can pretty much guarantee that this is on the menu.

Blackened Tilapia Burrito Bowls (makes 2 servings)

Ingredients

  • 2 tilapia fillets
  • 1 tablespoon cajun seasoning
  • 1 tablespoon olive oil
  • 1 cup brown rice
  • 1 cup shredded lettuce
  • 1 ounce cheddar cheese, shredded
  • 2 tablespoons sour cream
  • 1/4 cup salsa
  • Additional optional toppings – avocado, black beans, corn

To Make It

  • Prepare rice according to package instructions.
  • Evenly coat both sides of tilapia with cajun seasoning.
  • Heat olive oil over medium heat in a large skillet. Add tilapia to skillet. Cook tilapia until cooked through, about 4 to 5 minutes per side.
  • Divide rice among 2 plates. Top rice with tilapia. Add lettuce, cheese, sour cream, salsa, and any additional toppings.
  • Enjoy!