Air Fryer Chicken Breast

Ingredients

The Spices

• 1 teaspoon paprika
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 teaspoon salt (I use Morton table salt for this because it’s fine and better for coating)
• 1 1/2 teaspoons brown sugar
• 1 teaspoon cornstarch

The Chicken

• 2 teaspoons avocado oil
• 1 pound boneless skinless chicken breasts 

Instructions

1. Cut the the chicken into thin pieces: Cut each chicken breast into thin, flat pieces (not bite-sized but something that looks like a thin chicken breast). For example: if a one-pound package gives me two chicken breasts, I’m often cutting it into 3-4 thin pieces per breast. Thin chicken is essential! And delicious! Pat the chicken breasts dry if they have a lot of moisture on them.
2. Coat the chicken with spices: Toss the spices together so they’re mixed well; sprinkle mixture over the chicken pieces in a bowl. Add the oil and toss (I use my hands but tongs will work). You want to thoroughly coat the chicken. You can give it a short rest if you want, but I find that the flavor is excellent even if it just goes straight into the air fryer, and that’s how I usually make it.
3. Air fry: Preheat the air fryer. Place the chicken on the air fryer basket / grate in an even layer, leaving a bit of space for air to circulate around. Air fry the chicken at 415 degrees for 10 minutes. If you have larger pieces of chicken, you’ll want to go closer to 13 minutes. You’re looking for an internal temperature of 165 degrees.

(Source: https://pinchofyum.com/ridiculously-good-air-fryer-chicken-breast)

Cottage Cheese Banana Oatmeal Protein Pancakes

 
Ingredients

• ½ cup old-fashioned rolled oats

• ½ medium banana

• ½ teaspoon vanilla extract

• 1 teaspoon baking powder

• ½ teaspoon cinnamon

• 1 egg

• ¼ cup low fat cottage cheese

Instructions

Instructions

• Place all ingredients in a blender and blend until completely smooth, about 30 seconds. Lightly coat a large nonstick skillet or griddle nonstick cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. 
• (Source: https://www.ambitiouskitchen.com/cottage-cheese-banana-oatmeal-protein-pancakes/)

Peanut Butter Chocolate Chip Cookies

 

Ingredients 

• ▢2 1/2 cups flour
• ▢1 teaspoon baking soda
• ▢1 teaspoon baking powder
• ▢1 teaspoon fine sea salt
• ▢1 stick unsalted butter
• ▢3/4 cup creamy peanut butter
• ▢1/2 cup granulated sugar
• ▢1 cup packed dark brown sugar
• ▢2 large eggs plus 1 egg yolk, at room temperature
• ▢2 teaspoons vanilla
• ▢2 cups chocolate chips

Instructions

• Preheat oven to 350ºF. Line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
• In a large heat-safe bowl, microwave the butter until melted. Vigorously stir the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture until just combined. Stir in the chocolate chips.
• Dough may be a little loose and slightly crumbly. If it's unbearably crumbly, that's likely due to discrepancies among brands of peanut butter. Add 2 tablespoons milk if that's the case.
• OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop. 
• Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.
• Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.

(Source: https://handletheheat.com/peanut-butter-chocolate-chip-cookies/#wprm-recipe-container-26611)

Lunch Lady Brownies

INGREDIENTS:

• 1/2 cup butter, melted
• 1 cup white sugar
• 2 eggs
• 1 Tablespoon vanilla
• 1/4 cup unsweetened cocoa powder
• 1 cup flour

FROSTING:

• 2 Tablespoons butter, softened
• 3 Tablespoons milk
• 2 Tablespoons unsweetened cocoa powder
• 1 1/2 cups powdered sugar

Instructions

• Preheat oven to 350˚F and line a 9”x9” baking pan with parchment paper or aluminum foil. Spray with nonstick cooking spray. 
• In a large bowl, cream together the sugar and butter for a few minutes until mixture gets lighter in color. Add in eggs and vanilla. Stir until combined.
• Slowly add the flour and cocoa powder and mix until just combined. Pour brownie batter into the prepared baking dish and bake for 20-25 minutes or until a toothpick comes out not wet in the center. Do not overbake!
• While brownies are baking, make the frosting. In a medium bowl, combine the butter, milk, cocoa powder, and powdered sugar until a smooth. Adjust consistency as needed by adding a tablespoon of milk to make runnier or more powdered sugar to thicken up.
• Spread frosting on top of the brownies while they are warm. Let the brownies cool then cut into squares

(Source: https://www.the-girl-who-ate-everything.com/lunch-lady-brownies/#recipe)