Tag Archives: Easy Weeknight dinner

AIR FRYER CRISPY EVERYTHING BAGEL & PARMESAN SEASONED BRUSSEL SPROUTS

AIR FRYER CRISPY EVERYTHING BAGEL & PARMESAN SEASONED BRUSSEL SPROUTS

INGREDIENTS

1 lb Brussel Sprouts

2 C. Water

2 Tbsp. Olive Oil

1/4 C. grated Parmesan Cheese

3-4 Tbsp. Everything Bagel seasoning (I love the Trader Joe’s one)

Directions

 1. Rinse Brussel the sprouts off and add them to a medium sauté pan with approximately two cups of water. Cover and cook over medium heat for about eight-ten minutes.

2. In a small bowl combine Parmesan cheese and everything bagel seasoning. Set aside. Next drain the Brussel sprouts and allow to cool, then slice them in half & quarter each Brussel sprout. (If you’re in a hurry, you can add Brussel sprouts to cold water with ice to cool faster.)

3. Next, add the cut up Brussel sprouts in a mixing bowl and toss with olive oil. Then toss them in the Parmesan cheese and everything bagel mixture. Then transfer the Brussel sprouts to the air fryer. Cook for fifteen- twenty minutes at 375-380°F or until crispy. Make sure to toss/shake a couple times during cooking.

Serve and Enjoy!

Source A Shade Of teal

Air Fryer Shrimp Taco Recipe

Air Fryer Shrimp Tacos

Ingredients

1 Lb Peeled, Deveined Shrimp

2 Tbsp Oil

1/2 tsp. Chili Powder

1/2 tsp. Garlic Powder

1/4 tsp. Cumin

1/4 tsp. Onion Powder

1/2 tsp. Salt

1 tsp. Pepper

4 Flour Tortillas

Green Shredded Cabbage

Sliced Avocado

Crumbled Cotija Cheese

Cilantro

Lime

Directions

1. Toss the shrimp with oil, chili powder, garlic powder, cumin, onion powder, salt and pepper. Transfer to greased air fryer basket.

2. Air fry at 400ºF for five-six minutes or until shrimp are cooked through.

3. Assemble tortillas with shrimp and cabbage. Place tacos in air fryer basket and air fry at 400ºF for 1 minute to warm tortillas.

4. Remove tacos from air fryer, add the toppings and serve.

Source Tasty Air Fryer Recipes

Creamy Garlic Parmesan Chicken and Rice

Instant Pot Garlic Parmesan Chicken and Rice

Ingredients

1.5 lbs chicken breast, boneless, skinless

1 tbsp margarine

2 1/2 C. water

2 C. heavy cream

10.5 oz cream chicken condensed soup

2 C. Long grain white rice

1 tsp. Onion Powder

1 Tbsp. Garlic powder

1 tsp salt

1 tsp pepper

2 tsp. Parsley flakes

2 C. Parmesan cheese, shredded

Directions

1. Slice chicken breast into strips. Turn Instant Pot on to Saute Normal. Add margarine to the pot while it’s heating up. Add the chicken breast slices to the pot and cook until almost no pink remains. Add the water, heavy cream and cream of chicken soup to the pot and stir gently.

2. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position.

3. Pressure Cook on High for 7 minutes. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release.

4. Once the float valve is all the way down remove the lid. Add the shredded Parmesan and parsley flakes to the pot. Stir well until the cheese is all melted.

5. Enjoy!

Source This is not diet food

Tasty Open-Faced Tuna Melts

Open-Faced Tuna Melts

Ingredients

1 5-oz can White albacore tuna in water

1 Scallion

1/4 cup Mayonnaise

1/2 tsp Garlic powder

1 tsp Fresh lemon juice

1/4 tsp Kosher salt

1/4 tsp Freshly ground black pepper

2 slices Sourdough bread

1 Plum tomato

2 slices Provolone cheese

1 Tbsp Unsalted butter

Paprika

Directions

1. In a medium bowl mix tuna with scallion, mayonnaise, garlic powder, lemon juice, salt and black pepper. Top bread with tuna, tomato and cheese.

2. Add butter to the cooking pot. Press the start/stop on your pressure cooker to begin sear/sautè function. Heat the butter until hot approximately three minutes.

3. Lower sandwiches into the pot. Bread side down. Close the lid and set to locked position. Set regulator to venting.

4. Cook until bread is toasted and cheese is melted about four minutes. Remove the lid. Using a spatula, transfer sandwiches to a plate. Serve sprinkled with paprika.

Source CHEF iQ

Family Favorite Pork Chops

Family Favorite Pork Chops

Ingredients

4 pork loin Chops

1 tsp. Salt

1 tsp. pepper

1 C. Italian breadcrumbs

1 Tbsp. Garlic powder

1 C. Flour

1 large egg, beaten

Olive oil cooking spray

Directions

1. Rinse and pat them dry with paper towels. Season with salt and pepper.

2. In one shallow bowl, combine the breadcrumbs and the garlic powder. In another bowl add the flour and in a third bowl add the large egg.

3. Next, dip each pork chop into the flour and then the beaten egg, then dredge in the breadcrumbs mixture, turning to coat evenly. Lightly grease the chops on all sides with cooking spray.

4. Air fry in batches at 400°F for ten minutes, then flip the chops and continue to fry until cooked through and golden, about five minutes.

Source The best air fryer recipes on the planet

The Best Chicken Taco Soup

Instant Pot Chicken Taco Soup

Ingredients

2 chicken breasts

1 15 oz. can of sweet corn with liquid

1 15 oz. can black beans, drained and rinsed

1 large onion, diced

2 Tbsp. tomato paste

32 oz. low sodium chicken broth

1 packet low sodium taco seasoning

1 7 oz. can green chilis

1 15 oz. can fire roasted tomatoes with liquid

Directions

1. Place all ingredients in the Instant Pot and give it a little stir to combine. Lock the lid and make sure your valve is set to sealing position.

2. Pressure cook on high pressure for fifteen minutes, then QR (quick release) Once the pressure is released, carefully take off the lid and remove chicken breasts.

3. Shred the chicken and then return to the pot. Serve hot with with your favorite toppings like shredded cheese, sour cream, fresh avocado, or cilantro.

Source Dear Crissy

Hearty Sausage & Spinach Tortellini Soup

Instant Pot Creamy Sausage & Spinach Tortellini Soup

Ingredients

1 lb ground Italian sausage

1 medium yellow onion chopped

3 large carrots chopped

2 stalks celery chopped

3 cloves garlic minced

1 tablespoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups beef stock

1/4 cup cornstarch or flour

1/4 cup water

3 12 ounce cans evaporated milk

1 10 ounce packet fresh three cheese tortellini found in the refrigerated section of your grocer

2-1/2 cups fresh baby spinach

1 cup regular milk whole, reduced fat, fat free, ect.

Directions

1. Turn Instant Pot onto saute. When hot, add sausage and garlic and cook until meat is browned. When sausage is browned, add carrots, onion, and celery, and cook until fragrant (about three-four minutes).

2. Turn Instant Pot off and add salt, pepper, Italian seasoning, beef stock and tortellini. Turn Instant Pot on to manual high pressure for HALF the time it mentions on the back of the tortellini package. Mine said three minutes so I cooked it for 1 minute on manual high pressure.

3. When the timer is up, quick release the pressure. Turn Instant Pot off and then back onto saute. Add evaporated milk and regular milk, heat until boiling. While milk is heating, mix together cornstarch and water.

4. When milk comes to a boil, add cornstarch mixture and stir well. Cook for another minute then turn Instant Pot off. Add the spinach and stir until wilted. Let soup sit for two-three minutes to thicken.

Serve with crusty bread and enjoy!

Source I don’t have time for that

BUTTERY HERB INSTANT POT SALMON

Butter Herb Instant Pot Salmon

Ingredients

1 ½ lb salmon, fresh or frozen (can be cut into filets)

3 Tbsp. butter

¾ c water

2 garlic cloves, minced


½ tsp oregano (dried)

1 ½ tsp fresh thyme leaves (or 1/2 tsp dried thyme)


½ Tbsp. fresh dill (chopped, or 1/2 tsp dried dill)


½ tsp pepper


¼ tsp sea salt

lemon for serving (optional)

Directions

1. Pour water into pressure cooker and place steam rack in pot. Spray rack with cooking oil. Place salmon on top of rack. Season with salt, pepper, garlic, and herbs. Cut the butter into 1/4 in. pieces and spread on top of salmon.

2. Close Instant Pot and lock, set vent to sealing. Set to pressure cook on manual at five-six minutes for frozen or three-four minutes for fresh. 

3. When cooking cycle is done, do a quick release on your instant pot to release remaining pressure. Remove salmon and serve as desired with a squeeze of lemon! Refrigerate any leftovers.

Source Lemons and Zest

EASY Frozen Meatballs in Air Fryer

Frozen Meatballs in the Air Fryer

Ingredients

1 lb. pre-cooked frozen meatballs

Non-stick cooking spray (optional)

Directions

1. Preheat the air fryer for three-five minutes at 400 F. If your air fryer doesn’t have a non-stick coating on the rack/basket, spray it with a light coating of cooking spray to keep the meatballs from sticking.

2. Spread the air fryer frozen meatballs out in a single layer on the air fryer rack or in a basket, depending on the type of air fryer you have.

3. Cook the meatballs in the air fryer for six minutes and then flip them or shake your air fryer basket. Continue cooking them for six-seven additional minutes until cooked through.

Source Whole Lotta Yum

Magically Moist Breaded Chicken Breasts

Air Fryer Breaded Chicken Breasts (Magically Moist!)

Ingredients

1-2 lb chicken breasts, we used chicken breasts that were 7-8 oz each

1/4 C. mayonnaise (high quality!- Best Foods, Hellmann’s, Dukes, or homemade)

1/2 C. Italian seasoned breadcrumbs

1/4 C. grated parmesan cheese

Directions

1. Remove the boneless skinless chicken breasts from the fridge 15-30 minutes before cooking, if you’re able to. Bringing meat up to room temperature for a safe amount of time helps cook the dish evenly and 

Preheat the air fryer to 360F for 3-5 minutes.

2. Brush the mayonnaise on both sides of the chicken breasts. In a gallon-size plastic bag add the chicken, bread crumbs, and parmesan cheese. Shake the bag to make sure the chicken gets evenly coated with bread crumbs and cheese.

Air Fryer Chicken Breast Cook Time

3. Bake the breaded chicken breast in the air fryer for ten mins and then flip over for twelve- sixteen more minutes. You just want to cook the recipe until the chicken internal temperature reaches 160F. I highly recommend using an instant-read meat thermometer to help with that. Let the chicken rest three -five minutes before serving. Serve the chicken breast whole or slice it for a fancier presentation. This recipe serves 2+ people using just 2 8 oz chicken breasts. You can add more chicken breasts if desired.

Notes

Let the chicken breast sit out for thirty-fifteen minutes before cooking.  

Preheat the air fryer to get more consistent cooking.

Using a gallon-size bag, makes it easy to coat the breading on the chicken breasts, but you can also coat it by first adding the crumb mix to a low dish and pressing the chicken into the mix on both sides.

Cut the gluten or carbs by switching to gluten free or low carb breadcrumbs.

If your chicken breasts are smaller than 7-8 oz each, take a couple of minutes off of the cooking time.

Use a large air fryer if you want to cook more than 2 chicken breasts at a time. The crumb mix will coat up to 3-4 breasts.

Replace the mayo for olive oil if you don’t like or don’t have mayonnaise.

Swap plain breadcrumbs for seasoned and add your favorite seasoning instead.

Source Whole lotta of yum