I love to make this Chicken Parmesan in my air fryer for an extra crispy coating, but it could just as easily be cooked on the stove in a skillet. This can easily be prepped ahead for a quick weeknight meal kit. To do this, prepare the bread crumb mixture (everything except the parmesan cheese) and store in an airtight container. Slice and pound the chicken breasts and store in the fridge. The night you plan to serve this recipe, simply add the cheese to the breadcrumb mixture and you’re on your way!

Air Fryer Chicken Parmesan

• Author: Sarah
• Prep Time: 20 minutes
• Cook Time: 9 minutes
• Total Time: 29 minutes
• Yield: 4 servings 1x

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Ingredients

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2 chicken breasts

1/4 cup grated parmesan cheese

1/2 cup panko

1/2 cup whole wheat breadcrumbs

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp Italian seasoning

1 egg, lightly beaten

2 Tbsp shredded mozzarella 

Spaghetti noodles

1 jar pasta sauce (my favorite is Trader Joe’s Roasted Garlic Marinara)

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Instructions

Preheat the air fryer to 360 degrees.  Bring a large pot of water to a boil for the spaghetti noodles.  Pour the jar of pasta sauce into a small saucepan and heat over medium heat until just starting to bubble.  Turn the heat down to low and simmer while you are making the chicken.

Slice the chicken breasts in half, lengthwise and pound to about 1/4 inch thick.  In a bowl, combine the parmesan cheese, whole wheat breadcrumbs, panko, and spices.  Stir to combine.  In another bowl, lightly beat an egg.  Dip the chicken breast in the egg, coating both sides.  Then lightly press the chicken breast into the bread crumb mixture.  Flip the chicken over and press the other side into the breadcrumb mixture so that both sides are evenly coated.  Gently shake the excess off and place the chicken into the air fryer.  Cook for 6 minutes, then flip the chicken over.  Top with 1 Tbsp sauce (don’t let it run over the edge, so use less if needed).  Top with 1 Tbsp shredded mozzarella and cook for 3 minutes more, or until cooked through.

While the chicken is cooking, cook the spaghetti noodles.  

Serve the chicken on top of spaghetti noodles and top with pasta sauce.

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Notes

To cook this chicken on the stove, heat 2 Tbsp olive oil in a skillet on medium heat.  Cook the chicken breasts on each side for 4-5 minutes, until cooked through.

My Mom has made this recipe since I was a kid. It’s super simple and I’ve of course put my own spin on it. I serve it over my Garlic and Herb Mashed Potatoes with crispy French Fried Onions on top, but the alternative is to throw baby Yukon gold potatoes into the slow cooker with the meat and carrots. That makes it a true slow cooker meal. If you want to go with the mashed potatoes (which are out of this world!), you can make them ahead and bake when ready to eat. Either way, this is a kid-friendly meal that has a gourmet feel.

Easy Pot Roast

• Author: Sarah
• Prep Time: 5 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 5 minutes
• Yield: 6 servings 1x

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Ingredients

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3 lb chuck roast

1 lb carrots, peeled and halved

1 packet onion soup mix

1/2 tsp salt

1/4 tsp ground black pepper

Optional: French Fried Onions

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Instructions

Place the meat in a slow cooker.  Sprinkle with salt, pepper, and onion soup mix.  Add carrots and 1/2 cup water.  Cook on low for 7-9 hours, until tender.

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Notes

If serving with Garlic and Herb Mashed Potatoes, place the meat on top of a bed of mashed potatoes.  In a frying pan, heat French Fried Onions over medium heat until fragrant and just started to brown.  Top the meat with a sprinkle of French Fried Onions and serve the carrots on the side.  Alternatively, you can add baby Yukon potatoes to the slow cooker for a one-pot meal.

When I was in college, I worked in a lab and Bruegger’s Bagels was right across the street. Every day that I was in lab, I got the same thing for lunch – the Herby Turkey bagel sandwich. We don’t have a Bruegger’s here, but I still need my Herby Turkey fix to this day! I used to buy bagels to make this recipe – my favorite was always putting it on Panera’s Asiago bagels. However, as you all know by now, I recently got an air fryer and it changed my life. Haha, well that might be a stretch, but I have found that I use it a lot! I bought the Skinnytaste Air Fryer cookbook, which has the BEST recipe for super easy, made from scratch bagels. I seriously make these at least once a week now. I’m addicted and so are my kids! My youngest asks for bagels and “green cheese” every day for an after school snack (his way of saying cream cheese….and no matter how many times I try to correct him, he insists that I am wrong and it is called green cheese…so green cheese we shall call it). So, now I use these bagels to make my Herby Turkey sandwich because not only are they insanely good, but I don’t have to feel so guilty about it since they are made with Greek yogurt! While you could go all out and make your own Garlic and Herb cream cheese, in my mind, making the sun-dried tomato spread and bagels is enough, so I stick with Kraft Garlic and Herb Cream Cheese. 🙂

Sun Dried Tomato and Turkey Bagel Sandwiches

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 1 sandwich 1x

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Ingredients

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For the sandwiches

1 bagel

1 Tbsp sun dried tomato spread (see below)

1 Tbsp Garlic and Herb cream cheese

2 slices deli turkey

Thinly sliced red onion, for serving

1 romain lettuce leaf, for serving

For the sun dried tomato spread

1 6-oz can tomato paste

1 8.5-oz jar sun-dried tomatoes, packed in oil (I use Trader Joe’s)

1 Tbsp brown sugar

1 tsp dried basil

1 tsp garlic powder

1/2 tsp salt

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Instructions

For the sun dried tomato spread

Place all ingredients in a blender or food processor and blend until well combined.  Store in the refrigerator up to one week.

For the sandwiches

Halve the bagel.  Spread 1 Tbsp sun dried tomato spread on one side and 1 Tbsp Garlic and Herb cream cheese on the other side.  On the bottom half of the bagel, layer lettuce, then turkey, then thinly sliced red onion.  Close up the bagel sandwich with the half topped with cream cheese and enjoy!

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Notes

Make the bagels and sun-dried tomato spread ahead of time so all you have to do at lunch is assemble!

One of my favorite restaurants in town used to serve the most amazing Fig and Prosciutto Pizza. For some reason that I can’t fathom, they took the pizza off the menu! I knew I had to make it at home, because my love for the Fig and Prosciutto Pizza wasn’t going anywhere. My copycat version is my most-requested pizza when we have guests over for pizza night. It’s a great way to add in a non-traditional pizza!

Tip: If you don’t like arugula, leave it off – this pizza is still delicious. Though my definite preference is with arugula, so I’d encourage you to at least try it!

Fig and Prosciutto Pizza

• Author: Sarah
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 1 pizza 1x

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Ingredients

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1 pizza crust, prepared and rolled out

2 Tbsp Trader Joe’s Fig Butter

2 slices of prosciutto

1/2 cup mozzarella cheese

1/4 cup 4-cheese mix (Italian or pizza cheese)

2 Tbsp gorgonzola cheese

Arugula, for serving

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Instructions

Spread the fig butter evenly on the prepared pizza crust.  Top with mozzarella and 4-cheese mix.  Tear the prosciutto slices into pieces and spread over the top. Sprinkle on gorgonzola.  Bake at 400 degrees for 10 minutes.  When the pizza comes out of the oven, top with arugula.

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Notes

If you do not want the prosciutto to get a little crispy, put it under the cheese.

I love buffalo chicken anything. One of my favorite recipes is Buffalo Chicken Stuffed Sweet Potatoes because it’s healthy (can be Whole 30 compliant) but I still get all that yummy buffalo flavor. While that’s my go-to buffalo chicken dinner recipe, these quinoa bowls are my go-to lunch. It’s so easy to make a big batch of quinoa (or use the microwavable frozen organic quinoa from Trader Joe’s), mix up a batch of the sauce, and keep the veggies on hand all week. During the day, I can quickly throw together a bowl so I can keep on working. BRB…must go make these for lunch right now!

Buffalo Chicken Quinoa Bowls

• Author: Sarah
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 1 bowl

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Ingredients

For the bowls

1 cup cooked quinoa

1/4 cup shredded carrots

1/4 cup shredded purple cabbage

1/4 cup broccoli florets, chopped small

1/4 cup diced avocado

2 Tbsp gorgonzola

1 Tbsp sliced green onions

1/2 cup shredded rotisserie chicken

For the buffalo sauce

1/2 cup Frank’s Hot Sauce

1/3 cup olive oil

1 tsp seasoned salt

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Instructions

Whisk together the hot sauce, olive oil, and seasoned salt until well combined.  To assemble the bowls, put the cooked quinoa in the bottom of a bowl.  Top with carrot, cabbage, chicken, broccoli, gorgonzola, sliced green onion, and avocado.  Drizzle the buffalo sauce over the top and serve immediately.

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I make so many variations of stuffed chicken breasts (because, hello, they are easy to make ahead!), but this Fajita Stuffed Chicken is probably my favorite. It’s got my favorite Mexican flavors all rolled into one easy to make dish. I prep this meal ahead on Sundays and roll the stuffed chicken breasts in plastic wrap, to package individually. I then refrigerate for up to 2 days. On the night I plan to serve them, I remove the plastic wrap, place on a baking sheet, and bake. I typically serve these with my Mexican Cauliflower Rice, but if I’m short on time, I love to serve it with Trader Joe’s Mexican Style Roasted Corn with Cotija Cheese. Or even better, serve it with both!

To start prepping this recipe, chop the onion and bell peppers. Dice the pepper jack cheese and measure out the spices and cheddar cheese. Quick prep tip: If you can’t be bothered with mixing up the spices yourself, Penzy’s Fajita Seasoning is a perfect substitution!

Next up, sautés the veggies over medium-high heat until they begin to char. You want that yummy fajita veggie flavor!

Once the veggies are cooked, you will combine the cream cheese, cheddar cheese, pepper jack cheese, and veggies. My kids are pretty picky about any sort of “spicy” in their food, so I typically mix everything except the pepper jack cheese and stuff their chicken first. Then, I add the pepper jack to the cheese/veggie mixture before stuffing the remaining chicken breasts. Once you’ve stuffed the chicken, sprinkle the top with the spice mixture. Don’t be shy! Place on a baking sheet and bake at 375 for about 25-30 minutes, or until cooked through.

When they come out of the oven, they are super ooey-gooey and oh so delicious!

Fajita Stuffed Chicken

• Author: Sarah
• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Ingredients

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2 Tbsp olive oil

1 small onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

1/2 cup shredded cheddar cheese

4 oz pepper jack cheese, cubed

4 oz cream cheese

4 boneless, skinless chicken breasts

1 Tbsp chili powder

1 Tbsp cumin

1 tsp garlic powder

To serve:

Salsa

Sour Cream

Guacamole

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Instructions

Preheat the oven to 375 degrees.  Set out 4 oz of a cream cheese block to soften while you prep the veggies.

In a large skillet, heat the olive oil over medium high heat.  Add the peppers and onions and cook until softened and beginning to char.  Remove from the heat.

In a mixing bowl, combine the cream cheese, cheddar cheese, and pepper jack cheese cubes.  Add the veggie mixture and mix to combine well.  

Slice a pocket lengthwise in the chicken breast.  Stuff with the veggie and cheese mixture.  In a small bowl, combine the spices.  Generously sprinkle the spices over the stuffed chicken.  Place on a baking sheet and bake at 375 for 20-30 minutes, or until the chicken is cooked through.  Serve topped with salsa, sour cream, and guacamole.

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I love the flavors in this recipe if it sits in the fridge for a day or two. I’ve even frozen the chicken, with the onions and spices, then thawed it in the fridge to grill the next day and it worked perfectly! Either way, this is a definite make ahead meal. Mix up the sauce ahead of time too and all that’s left is to grill the meat at dinnertime. I love to serve this recipe with my Loaded Hummus and pita or my Mediterranean Pepper and Olive Salad. Or both!

Mediterranean Chicken with Yogurt Dill Sauce

• Author: Sarah

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Ingredients

For the chicken:

8 boneless skinless chicken thighs

8 garlic cloves, minced

1/2 tsp paprika

1/2 tsp allspice

1/2 tsp ground nutmeg

1/4 tsp ground cardamom

1 medium size red onion, sliced

1 lemon, juiced

5 Tbsp olive oil, divided

Salt and Pepper, to taste

For the Sauce:

1 cup greek yogurt

3/4 cup chopped fresh dill (no stems)

1 clove garlic, minced

1 Tbsp olive oil

1/2 lemon, juiced

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Instructions

For the chicken

In a small bowl, whisk together 2 Tbsp olive oil and the juice of 1 lemon.  Spread the sliced red onions in the bottom of a large baking dish.  Pour the lemon juice/olive oil mixture over the red onions and toss to combine.  In another small bowl, combine 3 Tbsp olive oil with the paprika, allspice, nutmeg, and cardamom.  Stir in the minced garlic and salt and pepper to taste.  Rub the chicken thighs with the spice mixture and place on top of the onions.  Cover and refrigerate 1-2 days, until ready to serve (not longer than 2 days for food safety reasons).

When ready to cook, heat a grill to medium high heat.  Place the chicken thighs on the grill and close the lid.  Cook for 5-7 minutes.  Flip the chicken over, close the lid again, and cook for 5-7 more minutes, until the chicken reaches 165 degrees.  Optional: Place the onion slices on a grill pan and grill with the chicken.

For the Sauce:

Combine all ingredients for the sauce in a small bowl and mix well.  Cover and refrigerate until ready to use. This will last fine in the fridge up to 2 days, though you will need to drain off excess liquid that forms on top and give it a good stir.

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Coming at you today with another one of my Mom’s recipes. These Barbecued Sloppy Joe Sliders are a cinch to make, kid friendly, and can be made ahead or frozen, then reheated in the crockpot. My kids have swim lessons every Wednesday night, so there’s a lot of Wednesdays that you’ll find this on the menu at our house! I keep it on hand in the freezer at all times. On Wednesdays, I reheat it in the crockpot and I can have dinner on the table in about 5 minutes when we get home from swim lessons! I always serve it with pickles and chips (probably a part of the reason my kids love this meal so much LOL).

Barbecued Sloppy Joe Sliders

• Author: Sarah

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Ingredients

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1 onion, chopped

1 green pepper, chopped

2 lbs ground beef

1 cup ketchup

1/4 cup vinegar

2 Tbsp brown sugar

2 Tbsp soy sauce (or coconut aminos)

1 Tbsp Worcestershire sauce

1 Tbsp chili powder

1 Tbsp prepared mustard

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Instructions

In a large skillet over medium high heat, brown the hamburger, onions, and green pepper.  Mix together the remaining ingredients, then add to the pan and stir in to combine.  Reduce the heat to low and simmer until all seasoning are well blended, about 15-30 minutes (depending on how much time you have).

Serve on hamburger buns or Hawaiian rolls with American cheese.

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When it gets cold outside, I start to crave warm, comfort food. This recipe fits the bill and is a delicious spin on traditional meatloaf. Making mini loaves cuts the cooking time. I make this a quick weeknight meal by making all of it in advance. These little meatloaves are great because they will hold in the fridge for a couple days if you like to do Sunday meal prep, but they also freeze really well. Simply form them into their shape and freeze on a sheet pan until solid, then move to whatever container you want to store them in for freezing. I make the mashed potatoes when I do my Sunday meal prep for the week too. To make this a simple weeknight dinner, I place the meatloaf on one side of a sheet pan, and the dish of mashed potatoes on the other.

Mini White Cheddar Meatloaf

• Author: Sarah

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Ingredients

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1/2 cup fresh breadcrumbs

1 cup onion, chopped

2 cloves of garlic, chopped

1/2 cup ketchup, divided

1/4 cup chopped fresh parsley

2 Tablespoons grated Parmesan cheese

1 Tablespoon prepared horseradish

1 Tablespoon Dijon mustard

3/4 tsp dried oregano

1/4 tsp salt

1/4 tsp black pepper

4 oz white cheddar cheese, diced

1 egg, lightly beaten

1 1/2 pounds ground beef

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Instructions

Preheat oven to 400 degrees.  In a large bowl, lightly beat the egg.  Add the breadcrumbs, onion, garlic, 1/4 cup ketchup, parsley, parmesan, horseradish, dijon, oregano, salt, and pepper and mix well.  Add the ground beef and white cheddar cheese.  With your hands, mix the ingredients together until everything is combined well.  Form into 6 meatloaves and place on a sheet pan coated with cooking spray.  Bake at 400 for 20 minutes.  After 20 minutes, brush the remaining 1/4 cup ketchup over the tops of the meatloaves.  Bake for an additional 5-10 minutes, until the meatloaf is cooked through.

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Notes

I make my favorite mashed potato recipe ahead of time and let it heat in an oven-safe dish on the same pan as the meatloaf.

This recipe has been on rotation in our house for years, but I recently started making it in my new air fryer. Air fried or baked, it’s always a crowd pleaser. Serve it with fries or mashed potatoes. My personal fave is mashed sweet potatoes (which, by the way, you can get in the freezer section at Trader Joe’s now if you want a shortcut!), but my kids are not fans of the “orange potato,” so I often make regular mashed potatoes for them. My Roasted Asparagus with Lemon and Feta is also a great side for this meal!

Broccoli Cheddar Stuffed Chicken

• Author: Sarah

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Ingredients

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2 chicken breasts

2 oz cream cheese, softened

1/2 cup cooked, chopped broccoli

3/4 cup shredded cheddar cheese

1/2 cup whole wheat bread crumbs

1/2 cup Panko 

1 tsp garlic salt

1/2 tsp onion powder

1 egg, lightly beaten

Toothpicks

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Instructions

Heat an air fryer to 375 degrees.

Carefully cut a pocket lengthwise down the side of the chicken breast, being careful not to cut all the way through.  This will create the pocket for the broccoli cheese filling. (If your chicken breasts are really thick, pound them out a little before cutting the pocket).

Using a fork, mash together the cream cheese, broccoli, and shredded cheddar cheese until well combined.

In a flat dish, mix together the whole wheat bread crumbs, panko, garlic salt, and onion powder. 

In a wide bowl, lightly beat the egg.

Stuff the broccoli cheese mixture into the pocket you cut in the chicken. Use toothpicks to secure if necessary.  Dip all sides of the stuffed chicken breast into the egg, then into the breadcrumb mixture.

Place the stuffed and breaded chicken breasts into the air fryer.  Cook for 10 minutes, then flip and cook for 7 more minutes, or until the chicken reaches an internal temp of 165 degrees.

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Notes

This recipe can also be made in the oven.  Place a baking rack on a cookie sheet or sheet pan.  Place the chicken on the baking rack and bake at 400 for 30 minutes, or until the internal temperature reaches 165 degrees.