My mother-in-law got each family a Ninja Air Fryer for Christmas. Oh, my goodness is that appliance a dream. Oldest and I have put it through the paces in the last week. He has made French toast, French fries, and hamburgers in the fryer. I’ve made some sheet pan meals, bacon, and toast in it.
A goal of mine was to make perfect bacon in the air fryer. If you have an oven that has a convection setting, you can certainly use that feature.
You can certainly make a big batch of bacon as part of your meal prepping for the week.
What you need:
Pork Bacon – I’ve not attempted to use turkey bacon for this recipe.
What you can use the bacon for:
Sandwiches – Youngest and Hubby both have used the bacon for one of the meats on their sandwiches.
Just eat it for breakfast, lunch, dinner, or snack.
Salads – BLT salad or Cobb salad
Recipe (Click on the photo for a printable version of the recipe card.)
While I was sick with my gallstones last year, I had one food that did not bother my stomach. Okay, it did bother me if it was greasy but if it was cooked with no oil or grease, I had little to no problems.
Potatoes were my friend during those 4 months. I would spiralize potatoes and then cook up like hash browns on the stove.
That is until I started to cook the home fries in my oven. We love a roasted potato in the household so this made things so much easier.
Hubby might debate if these potatoes are better than the ones we get at a local breakfast place called Butter Cafe. He adores their home fries.
I’m teaching my students how to write narratives so I’ve been doing a lot of model writing for them. A good narrative has a hook that gets the reader to want to read your story. This is a skill that I struggle with when I’m writing my blog posts.
However it is important for a writer to have a hook so you can get the reader wanting to read what you have written.
Just like a writer needs to have a hook, sometimes you need a beef taco. Since I’m a vegetarian, I don’t have the typical beef taco.
I’ve tried TVP which is textured vegetable protein but it usually turns into a brown soupy mess. Yuck! Not appetizing.
Then I tried the Beefless Ground Beef along with their soy chorizo. It’s just the right texture.
“Beef” tacos get into my belly.
What you need:
a third of a package of Trader Joe’s “beefless” ground beef
-1/3rd of a package of Trader Joe’s “beefless” ground beef
-1/3rd of a package of Trader Joe’s soy chorizo, make sure you take the casing off
-1/3rd of a jar of Trader Joe’s enchilada sauce (You may need a little more.)
-tortillas (hard or soft)
-Your favorite toppings
Combine the “beefless” ground beef, soy chorizo, and enchilada sauce in a sauce pan.
Cook on medium heat until heated through. (Add more sauce if you discover it’s not coated enough.)
Enjoy on your a hard shelled or soft shelled tortilla with your favorite toppings.
This recipe is vegan before you add your toppings.
In August, I finally got to meet some family members I had never met before. They live on the west coast, Oregon, and don’t get to Ohio very often.
My mom’s first cousin, their mother, lives in the Phoenix area. She comes into town more often than her children. She was planning to visit the family and decided her children should also come to Ohio.
Since they came into town, one of my mom’s first cousins decided we needed to have a family get together with a potluck dinner.
My aunt flew into town from New York. That was an adventure in itself. (Needless to say her maybe 4 hour trip took almost 12 hours because of plane delays and missed connections).
Any who, on the same day as the family get together, our church had their annual picnic. I needed to make something that could be served at both the picnic and the get together. That’s when I decided to make this Greek pasta salad. It’s quick and easy to put together.
This recipe can either prepped for the week or eaten as a side dish. If you decide to prep it for the week, add the dressing right before you eat the pasta salad so it does not get soggy.
The dressing I used for this recipe was the Greek Feta cheese dressing from Trader Joe’s. However, you can use whatever Greek dressing you desire.
What you’ll need:
box of farfelle pasta (bow tie pasta) – Actually, you can use any shape like penne but I just like the shape of the bow ties.
-16 oz. box of farfelle pasta (Any shape will work like elbow or penne.), cooked and drained
-1 Tbsp. extra virgin olive oil
-1/2 jar of artichokes in water, cut into smaller pieces
-1/4 c. Kalamata olives, halved and pitted
-1 bell pepper, diced
-1/4 c. sundried tomatoes, chopped into smaller pieces
-1/4 c. crumbled feta cheese
-1 jar of Greek dressing
Cook the pasta. Drain it. Pour 1 Tbsp. olive oil over the pasta so that it does not stick.
Add all of the other ingredients except dressing.
Stir until the ingredients are combined.
If serving right away, pour the dressing over the pasta salad. Stir until everything is coated.
If you are are going to use this as a meal prep, place individual size portions in containers. Pour the dressing over the salad when ready to eat. Keeps for 4 days in the fridge.
As I stated in my Menu Planning blog post, I’m part of the launch party for Eat at Home’s newest cookbook. (For more information about the cookbook, click here.)
Tonight Hubby and the boys are going to have the Memphis BBQ Chicken Tacos before heading to either work or our town’s block party. The recipe calls for cooked chicken. I used my Instant Pot to poach the chicken.
Since our area has a heat advisory, it was nice not having to warm up the kitchen in order to poach the chicken.
I used fresh chicken breasts today but you can use frozen chicken breasts instead.
What is needed for this recipe:
chicken breast or thighs, fresh or frozen
water or chicken broth
seasoning: 21 Seasoning Salute, Trader Joe’s seasoning salt, Everything but the bagel seasoning, or salt and pepper