Greek Salad with Lemon Grilled Chicken and Roasted Chickpeas

For some reason, whenever I make salads, they just don’t taste as good as they do in restaurants. I’m not someone who typically feels satisfied after sitting down to a meal of lettuce as the main star…that is until I made this salad. Modeled after something I’ve ordered at my local Greek restaurant, this salad takes on the beautiful flavors of olive oil, lemon, oregano, and many other Mediterranean specialties. You’ll never say you can’t make salad again!

This salad is an amazing combination of a few things, so it does take some time and effort to put together (everything’s easy…just a fair amount of prep and planning to make all the pieces work out!). The romaine lettuce is topped with a tomato cucumber combination, roasted chickpeas with green peppers and onions, and marinated lemon grilled chicken. Then it’s topped with a little Greek dressing and tzatziki sauce to create this filling and healthy lunch!

Ingredients

For the chicken and marinade:

-1 1/2 pounds thinly sliced boneless, skinless chicken breasts

-1/4 cup extra virgin olive oil

-2 tbsp lemon juice

-2 cloves minced garlic

-1 tsp dried oregano

-1/2 teaspoon salt

For the roasted chickpeas:

-2 cans chickpeas (aka garbanzo beans), rinsed and drained

-1 green bell pepper, diced

-1/2 red onion, sliced into small pieces (uneven is okay)

-Some leftover marinade from the chicken

For the tomato cucumber salad:

-1 container of grape tomatoes, sliced in half

-4 cups cucumber, diced

-Remaining 1/2 of red onion (from the chickpeas)

-6 tbsp extra virgin olive oil

-1/4 cup red wine vinegar

-1 clove garlic, minced

-1 tsp dried oregano

-Salt and pepper, to taste

For the rest of it:

-3 hearts of romaine lettuce

-Store bought Greek vinaigrette (I love Cardini’s)

-Store bought tzatziki sauce

Directions

For the chicken:

  1. Combine the olive oil, lemon juice, minced garlic, dried oregano, and salt in a small bowl. Whisk to combine.
  2. Place your thinly sliced chicken breasts into a large Ziplock freeze bag. Pour marinade into the bag and seal. Toss chicken around the marinade to coat evenly. Place in the refrigerator for 30 minutes -overnight.
  3. After chicken is marinated, heat a grill pan over medium-high heat and spray lightly with olive oil. Once grill pan is hot, place chicken in a single layer on the pan. Cook each side about 4-6 minutes, or until chicken reaches an internal temperature of 165 degrees F.
  4. Cut into bite size pieces to serve.

For the roasted chickpeas:

  1. Preheat oven to 425 degrees F.
  2. Put some leftover marinade from the chicken in a large bowl (you may just make some fresh marinade for a small batch!).
  3. Pour 2 cans (or 3 –the more the merrier with this!) of chickpeas (aka garbanzo beans) into a strainer to rinse and drain.
  4. Pour into bowl with marinade.
  5. Chop your green bell peppers into small pieces and add to the chickpeas.
  6. Then, add your chopped red onion.
  7. Toss in marinade to coat.
  8. In a rimmed baking sheet, spread the chickpea mixture into a single layer.
  9. Cook in oven for 20 minutes. After 20 minutes is up, take out the baking sheet and move around chickpeas to avoid burning on the bottoms.
  10. Place back in the oven for an additional 15 minutes.

For the tomato cucumber salad:

  1. Place chopped grape tomatoes, cucumbers, and the remainder of the red onion into a medium bowl.
  2. In a separate bowl, combine the extra virgin olive oil, red wine vinegar, garlic, oregano, and salt and pepper to taste. Whisk together to combine.
  3. Pour this mixture over the tomatoes, cucumbers, and onions. Toss to coat.

Put it all together:

  1. Once all of the parts are completed, chop the hearts of romaine into small pieces of lettuce suitable for a salad.
  2. In a bowl, layer the romaine lettuce, tomato cucumber salad, roasted chickpeas, and grilled chicken.
  3. Top with Greek vinaigrette (I use Cardini’s) and tzatziki sauce!
  4. Enjoy your healthy, delicious meal!
Chicken after being grilled…check out those grill marks!
Chickpeas roasted for a little crunch!
Add a beautiful freshness with this tomato cucumber salad (makes a great side for any dish).
Put it all together for an amazing, restaurant quality salad!

Weight Watchers Freestyle SP: 8 points for one serving (about 6 servings total). This point value INCLUDES the Cardini’s dressing and tzatziki sauce! Deduct three points without those. Points were calculated using the Recipe Builder on the WW app.

Greek Salad with Lemon Grilled Chicken and Roasted Chickpeas

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients:

For the chicken and marinade:
-1 1/2 pounds thinly sliced boneless, skinless chicken breasts

-1/4 cup extra virgin olive oil
-2 tbsp lemon juice
-2 cloves minced garlic
-1 tsp dried oregano
-1/2 teaspoon salt

For the roasted chickpeas:
-2 cans chickpeas (aka garbanzo beans), rinsed and drained
-1 green bell pepper, diced
-1/2 red onion, sliced into small pieces (uneven is okay)
-Some leftover marinade from the chicken

For the tomato cucumber salad:
-1 container of grape tomatoes, sliced in half
-4 cups cucumber, diced
-Remaining 1/2 of red onion (from the chickpeas)
-6 tbsp extra virgin olive oil
-1/4 cup red wine vinegar
-1 clove garlic, minced
-1 tsp dried oregano
-Salt and pepper, to taste

For the tomato cucumber salad:
-1 container of grape tomatoes, sliced in half
-4 cups cucumber, diced
-Remaining 1/2 of red onion (from the chickpeas)
-6 tbsp extra virgin olive oil
-1/4 cup red wine vinegar
-1 clove garlic, minced
-1 tsp dried oregano
-Salt and pepper, to taste

For the rest of it:
-3 hearts of romaine lettuce
-Store bought Greek vinaigrette (I love Cardini’s)
-Store bought tzatziki sauce

Directions:

For the chicken:

1. Combine the olive oil, lemon juice, minced garlic, dried oregano, and salt in a small bowl. Whisk to combine.
2. Place your thinly sliced chicken breasts into a large Ziplock freeze bag. Pour marinade into the bag and seal. Toss chicken around the marinade to coat evenly. Place in the refrigerator for 30 minutes -overnight.
3. After chicken is marinated, heat a grill pan over medium-high heat and spray lightly with olive oil. Once grill pan is hot, place chicken in a single layer on the pan. Cook each side about 4-6 minutes, or until chicken reaches an internal temperature of 165 degrees F.
4. Cut into bite size pieces to serve.

For the roasted chickpeas:

1. Preheat oven to 425 degrees F.
2. Put some leftover marinade from the chicken in a large bowl (you may just make some fresh marinade for a small batch!).
3. Pour 2 cans (or 3 –the more the merrier with this!) of chickpeas (aka garbanzo beans) into a strainer to rinse and drain.
4. Pour into bowl wit marinade.
5. Chop your green bell peppers into small pieces and add to the chickpeas.
6. Then, add your chopped red onion.
7. Toss in marinade to coat.
8. On a rimmed baking sheet, spread the chickpea mixture into a single layer.
9. Cook in oven for 20 minutes. After 20 minutes is up, take out the baking sheet and move around chickpeas to avoid burning on the bottoms.
10. Place back in the oven for an additional 15 minutes.

For the tomato cucumber salad:

1. Place chopped grape tomatoes, cucumbers, and the remainder of the red onion into a medium bowl.
2. In a separate bowl, combine the extra virgin olive oil, red wine vinegar, garlic, oregano, and salt and pepper to taste. Whisk together to combine.
3. Pour this mixture over the tomatoes, cucumbers, and onions. Toss to coat.

Put it all together:

1. Once all of the parts are completed, chop the hearts of romaine into small pieces of lettuce suitable for a salad.
2. In a bowl, layer the romaine lettuce, tomato cucumber salad, roasted chickpeas, and grilled chicken.
3. Top with Greek vinaigrette (I use Cardini’s) and tzatziki sauce!

Enjoy your healthy, delicious meal!

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
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2 Ingredient Bagels – Two Ways!

Since starting to track my food and points with the Weight Watchers app, I noticed what a difference eating bread made in my daily points intake. Now, there are two solutions to this problem. 1. Stop eating bread (which didn’t seem like a viable option to me) or 2. Find a great alternative.

Enter the 2 ingredient (and 3 WW points!) bagel. When looking for a recipe, I noticed a lot of variations with boiling / not boiling, baking/ air frying, etc. So, I decided to give them all a whirl! This was my first try at making this dough, and while I know next time I’ll tweak a few things, I definitely found an easy favorite!

Ingredients

1 cup self-rising flour

1 cup Greek yogurt OR plain nonfat regular yogurt (also 0 points) – I used Stonyfield – the less watery the better!

1 egg (for egg wash)

Trader Joe’s Everything But the Bagel seasoning

Amazing – this is literally all you will need to make this dough! Again, most recipes call for Greek yogurt, but since I had this on hand, I figured I would give it a try. And it worked!

Directions

  1. Mix together the self-rising flour and the yogurt. Stir it with a spoon for about 4-5 minutes until well combined and not so sticky. If it feels sticky, just add a little more flour to handle it!
  2. Form it into a ball and cut it into 4 equal parts.
  3. Roll each ball into a small log and form into bagel circles (should make 4).
  4. Create an egg wash (take one egg, whisk it and mix it with a small amount of water –this will create a nicely browned bagel).
  5. For oven:
    • Preheat to 375 degrees F.
    • Brush egg wash on bagels.
    • Pour Everything But the Bagel Seasoning on (or leave plain)
    • Baked for 20-22 minutes or until nicely browned and cooked through. Turn baking sheet halfway so bagels cook evenly.
    • Broiling a little at the end adds an even nicer crispy top!
  6. For air fryer:
    1. Set temperature to 360 degrees F.
    2. Brush egg wash on bagels.
    3. Pour Everything But the Bagel Seasoning on (or leave plain)
    4. Air fry for 10-12 minutes, or until cooked through and crispy!

NOTE: I tried boiling the bagels before baking / air frying, and it required a lot more cooking time and not as good of a texture / flavor, so in my opinion, not worth it!

The two that were not boiled turned out the best in the shortest amount of time. The ones that required boiling needed a little more time and effort. Didn’t find it to be worth it in the end!
This is the baked final product. So tasty! See below for the dough cut in half.
Inside of the baked bagel.
Air fried bagel — our favorite variation!! (not boiled before)
A bit fluffier on the inside than the baked counterpart. If you have an air fryer, these are the way to go! If not, the baked are almost as good.

Weight Watchers Freestyle SP: 3 points for one serving (about 4 servings total). Points were calculated using the Recipe Builder on the WW app.

Two Ingredient Bagels

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients:

1 cup self-rising flour
1 cup Greek or plain nonfat yogurt (not a watery brand, like Stonyfield)
1 egg (for egg wash)
Trader Joe’s Everything But the Bagel Seasoning

Directions:

1. Mix together the self-rising flour and the yogurt. Stir it with a spoon for about 4-5 minutes until well combined and not so sticky. If it feels sticky, just add a little more flour to handle it!

2. Form it into a ball and cut it into 4 equal parts.
Roll each ball into a small log and form into bagel circles (should make 4).

3. Create an egg wash (take one egg, whisk it and mix it with a small amount of water –this will create a nicely browned bagel).

For oven:
-Preheat to 375 degrees F.
-Brush egg wash on bagels.
-Pour Everything But the Bagel Seasoning on (or leave plain)
-Baked for 20-22 minutes or until nicely browned and cooked through. -Turn baking sheet halfway so bagels cook evenly.
-Broiling a little at the end adds an even nicer crispy top!

For air fryer:
-Set temperature to 360 degrees F.
-Brush egg wash on bagels.
-Pour Everything But the Bagel Seasoning on (or leave plain)
-Air fry for 10-12 minutes, or until cooked through and crispy!

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Air Fryer Chicken Cutlet Sandwich with Mozzarella, Prosciutto, and Pesto

Guys, I just recreated one of my FAVORITE sandwiches with little to no effort (thanks to some pre-made ingredients and to my amazing air fryer). The best part about it is the chicken cutlet is not traditionally fried, therefore making me feel a little bit better about eating it. And it’s boyfriend approved!

Impress any lunch guests with what my local deli calls “The Godfather” (welcome to Jersey), but what we will call: The Chicken Cutlet Sandwich with Mozzarella, Prosciutto, and Pesto. Enjoy!

Ingredients

Breaded chicken cutlets (mine were pre-breaded from the grocery store with Panko Italian breadcrumbs – if yours were not, cut them thinly so they are about 1/4 inch thick and coat each cutlet first in a plate of flour, then in a bowl of whisked egg, then in a mixture of Panko Italian breadcrumbs and parmesan cheese).

Fresh sliced mozzarella

Sliced prosciutto

Basil pesto spread

Good sandwich bread (check the fresh bakery section of your local grocery store–the bread makes a big difference!)

Directions

  1. Set your air fryer to 360 degrees F.
  2. Lightly spray your air fryer basket with olive oil.
  3. Place your breaded chicken cutlets in one layer in the air fryer basket (you may have to do this in batches depending on the size of your air fryer).
  4. Set the air fryer to 6 minutes to let the chicken cook.
  5. As the chicken cooks, slice your bread in half and spread a thin layer of the basil pesto on one side of the bread.
  6. After the 6 minutes is up, flip each chicken cutlet over and thinly layer with mozzarella cheese. They should already be looking crispy!
  7. Set the timer for 3-4 more minutes (until mozzarella looks melty and chicken is cooked through).
  8. Place chicken with mozzarella on the plain side of the bread. Then, top with two pieces of prosciutto.
  9. Serve and enjoy!
While the chicken cooks, spread pesto on the fresh bread!
Looking crispy and still more time to go!
One of the life’s greatest treasures: melted cheese
Layer that prosciutto…

I definitely will be making this again!

Weight Watchers Freestyle SP: 25 points for one sandwich. Points were calculated using the Recipe Builder on the WW app. (Great cheat day meal!)

Air Fryer Chicken Cutlet Sandwich with Mozzarella, Prosciutto, and Pesto

  • Servings: 2
  • Difficulty: Easy
  • Print

Ingredients:

Breaded chicken cutlets (mine were pre-breaded from the grocery store with Panko Italian breadcrumbs – if yours were not, cut them thinly so they are about 1/4 inch thick and coat each cutlet first in a plate of flour, then in a bowl of whisked egg, then in a mixture of Panko Italian breadcrumbs and parmesan cheese).

Fresh sliced mozzarella

Sliced prosciutto

Basil pesto spread

Good sandwich bread (check the fresh bakery section of your local grocery store–the bread makes a big difference!)

Directions:

1. Set your air fryer to 360 degrees F.
2. Lightly spray your air fryer basket with olive oil.
3. Place your breaded chicken cutlets in one layer in the air fryer basket (you may have to do this in batches depending on the size of your air fryer).
4. Set the air fryer to 6 minutes to let the chicken cook.
5. As the chicken cooks, slice your bread in half and spread a thin layer of the basil pesto on one side of the bread.
6. After the 6 minutes is up, flip each chicken cutlet over and thinly layer with mozzarella cheese. They should already be looking crispy!
7. Set the timer for 3-4 more minutes (until mozzarella looks melty and chicken is cooked through).
8. Place chicken with mozzarella on the plain side of the bread. Then, top with two pieces of prosciutto.

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Tate’s™ Copycat Chocolate Chip Cookies

One staple in my parents’ pantry in the last few years has been Tate’s Chocolate Chip Cookies. Whenever I am over there, it take a lot of self control not to snack on a whole bag for dessert. The crispy, thin, buttery tasting cookie is unlike any other I’ve had before.

So I figured I would see how I could replicate it! After a little research, here’s the best I found, and they came out pretty spot on!

Ingredients

2 cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup salted butter (2 sticks)

3/4 cups sugar

3/4 cup dark brown sugar, firmly packed

1 tsp water

1 tsp vanilla

2 large eggs

2 cups semisweet chocolate chips

I ate an unsafe amount of cookie dough before baking…

Directions

1.  Preheat the oven to 350 degrees F.

2.  Grease 2-3 cookie sheets, depending on size. This recipe makes about 4.5 dozen cookies, so plan accordingly!

3.  In a large bowl, stir together flour, baking soda, and salt.

4.  In another large bowl, cream the butter and sugars, then add the water and vanilla.  Mix until combined.  Add eggs and mix lightly.

5.  Stir in flour mixture.  Then, fold in chocolate chips.

6.  Drop 2 tbsp of dough 2 inches apart on cookie sheets.

7.  Bake from 12-17 minutes or until the edges and centers are golden brown.

Perfectly crispy goodness!

Tate's Copycat Chocolate Chip Cookies

  • Servings: 4.5 dozen cookies
  • Difficulty: Easy
  • Print

Ingredients:
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup salted butter (2 sticks)
3/4 cups sugar
3/4 cup dark brown sugar, firmly packed
1 tsp water
1 tsp vanilla
2 large eggs
2 cups semisweet chocolate chips

Directions:
1. Preheat oven to 350

2. Grease 2-3 cookie sheets

3. In a large bowl, stir together flour, baking soda, and salt

4. In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until combined. Add eggs and mix lightly.

5. Stir in flour mixture. Then, fold in chocolate chips.

6. Drop 2 tbsp of dough 2 inches apart on cookie sheets.

7. Bake from 12-17 minutes or until the edges and centers are golden brown.

Makes about 4.5 dozen cookies (my batch made 57).

Weight Watchers Freestyle SP: 4 points for one cookie (this recipe makes about 4.5 dozen cookies). Points were calculated using the Recipe Builder on the WW app.

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.


Trader Joe’s Pollo Asado Salsa Verde Bowls

Due to the craziness of moving over the last two weeks, cooking has been tricky. I have limited pots, pans, and counter space because of the myriad of boxes that currently fill my home. One Trader Joe’s trip later, and I’ve been set with simple meals to get me through the week. For this recipe, I combined a few things that required no preparation on my part (which is amazing). So, let’s call this a “semi-homemade meal.” It’s super easy and very delicious! No chopping, marinating, or prepping required!

Ingredients

1 package Trader Joe’s Pollo Asado chicken

1 package Trader Joe’s Mexican Style Roasted Corn with Cotija Cheese

1 package Uncle Ben’s (or brand of choice) whole grain rice

1/4 cup Herdez Salsa Verde

The BEST salsa verde!

Directions

  1. Get a grill pan heating up over medium heat. Spray lightly with olive oil.
  2. Place the chicken in a single layer on the grill pan. Let it grill on each side for 5 to 7 minutes, until fully cooked through (when reaches an internal temperature of 165 degrees F).
Check out those beautiful grill marks.

3. As the chicken is cooking, pour 2 tbsp of olive oil into a skillet over medium heat. Take the cheese packet out of the Trader Joe’s Mexican Corn bag, and dump the frozen corn and sauce blocks into the hot skillet. Cook for 5 to 7 minutes, until sauce is all melted and covering corn.

4. Once everything is done, heat up the rice (if using the instant rice like I did).

5. Layer your bowl with some rice, corn, diced grilled pollo asado chicken, and cotija cheese. Then pour some Herdez salsa verde over the top and combine flavors together.

That’s it! So easy and so delicious!

Weight Watchers Freestyle SP: 7 points for one serving (about 4 servings total). Points were calculated using the Recipe Builder on the WW app.

Trader Joe's Pollo Asado Salsa Verde Bowls

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients:

1 package Trader Joe’s Pollo Asado chicken
1 package Trader Joe’s Mexican Style Roasted Corn with Cotija Cheese
1 package Uncle Ben’s (or brand of choice) whole grain rice
1/4 cup Herdez Salsa Verde

Directions:

1. Get a grill pan heating up over medium heat. Spray lightly with olive oil.

2. Place the chicken in a single layer on the grill pan. Let it grill on each side for 5 to 7 minutes, until fully cooked through (when reaches an internal temperature of 165 degrees F).

3.As the chicken is cooking, pour 2 tbsp of olive oil into a skillet over medium heat. Take the cheese packet out of the Trader Joe’s Mexican Corn bag, and dump the frozen corn and sauce blocks into the hot skillet. Cook for 5 to 7 minutes, until sauce is all melted and covering corn.

4. Once everything is done, heat up the rice (if using the instant rice like I did).

5. Layer your bowl with some rice, corn, diced grilled pollo asado chicken, and cotija cheese. Then pour some Herdez salsa verde over the top and combine flavors together.

**See packages for nutritional label and information.**

Air Fryer Sweet Chili Wings

Ever since I got an air fryer for Christmas, I have been experimenting with different recipes. Some turn out great, nice and crispy like I want them, but some seem to still fall short.

I’ve never been one who loves wings. Perhaps it’s because when I eat them in public I look like an absolute barbarian, but the taste and texture has to also be just right for me to feel that they are worth it (especially when they are deep fried). That is until I tried sweet chili wings, a menu item at my local pub. My boyfriend insisted we order them and I agreed they sounded interesting. They. were. amazing.

I needed to figure out how to recreate these wings so I could be the hit of any Super Bowl party I ever attend for the rest of my life. But I hate deep frying things at home….so..

Enter my air fryer.

Ingredients

1 lb chicken wings (about 9-12 wings)

2 tsp baking powder

4 tbsp Blue Dragon sweet chili dipping sauce

Olive oil spray

Salt and pepper, to taste

Garlic powder (optional, to taste – no more than 1 tsp)

Trader Joe’s Everything But the Bagel seasoning (optional, for garnish)

Directions

  1. Place the chicken wings in a shallow bowl. Pat as dry as possible with a paper towel. Discard paper towel and wash hands before handling anything else!
  2. Sprinkle the baking powder into the bowl. Evenly coat the chicken with the baking powder (I used my hands for this, but just remember when handling raw chicken to always wash your hands before touching anything else!)
  3. Then, sprinkle in salt, pepper, and garlic powder. Evenly coat the chicken.

4. If you are making a smaller amount of wings, you can achieve optimal crispiness by placing in a metal wire rack into your air fryer (mine came with one). If you do not have a metal rack or if you are preparing a larger amount a wings, you may just use the basket (they still get pretty crispy and you save some time!). Spray the rack / basket with a small amount of olive oil spray to lightly coat.

5. Carefully sort the wings in one layer onto the rack/ or as close to a single layer as possible in the air fryer basket. You may overlap a little on a second layer if necessary.

6. Set air fryer to 340 degrees for 13 minutes. If cooking wings in the basket directly, shake basket every 5 minutes or so to allow for even cooking.

7. After 13 minutes, change the temperature to 400 degrees F and set the timer for another 8 minutes.

Now time for this stuff!

8. As wings are continuing to cook, pour sweet chili dipping sauce into a wide, shallow bowl.

9. Once 8 minutes is up, take wings out WITH TONGS (THEY WILL BE HOT), and toss to coat in the dipping sauce. Place them back in the air fryer.

10. Once all wings are coated with the sauce, cook on 400 degrees for 5 more minutes, or until when chicken is fully cooked through. If not yet to your desired crispiness, carefully place them back in for a few minutes, checking frequently, until done.

11. Garnish with Trader Joe’s Everything But the Bagel Seasoning and some green onions/chives for a nice game day treat!

Weight Watchers Freestyle SP: 12 points for one serving (about 3-4 wings, depending on their size). Points were calculated using the Recipe Builder on the WW app.

Air Fryer Sweet Chili Chicken Wings

  • Servings: 3
  • Difficulty: Easy
  • Print

Ingredients:
1 lb chicken wings (about 9-12 wings)
2 tsp baking powder
4 tbsp Blue Dragon sweet chili dipping sauce
Olive oil spray
Salt and pepper, to taste
Garlic powder (optional, to taste – no more than 1 tsp)
Trader Joe’s Everything But the Bagel seasoning (optional, for garnish)

Directions:

1. Place the chicken wings in a shallow bowl. Pat as dry as possible with a paper towel. Discard paper towel and wash hands before handling anything else!

2. Sprinkle the baking powder into the bowl. Evenly coat the chicken with the baking powder (I used my hands for this, but just remember when handling raw chicken to always wash your hands before touching anything else!)

3. Then, sprinkle in salt, pepper, and garlic powder. Evenly coat the chicken.

4. If you are making a smaller amount of wings, you can achieve optimal crispiness by placing in a metal wire rack into your air fryer (mine came with one). If you do not have a metal rack or if you are preparing a larger amount a wings, you may just use the basket (they still get pretty crispy and you save some time!). Spray the rack / basket with a small amount of olive oil spray to lightly coat.

5. Carefully sort the wings in one layer onto the rack/ or as close to a single layer as possible in the air fryer basket. You may overlap a little on a second layer if necessary.

6. Set air fryer to 340 degrees for 13 minutes. If cooking wings in the basket directly (not on the wire rack), shake basket every 5 minutes or so to allow for even cooking. If cooking on the wire rack, you can let it cook without shaking.

7. After 13 minutes, change the temperature to 400 degrees F and set the timer for another 8 minutes.

8. As wings are continuing to cook, pour sweet chili dipping sauce into a wide, shallow bowl.

9. Once 8 minutes is up, take wings out WITH TONGS (THEY WILL BE HOT), and toss to coat in the dipping sauce. Place them back in the air fryer.

10. Once all wings are coated with the sauce, cook on 400 degrees for 5 more minutes, or until when chicken is fully cooked through. If not yet to your desired crispiness, carefully place them back in for a few minutes, checking frequently, until done.

11. Garnish with Trader Joe’s Everything But the Bagel Seasoning and some green onions/chives for a nice game day treat!

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Trader Joe’s Pesto Genovese Chicken with Pasta

I’m currently in the process of moving to a new apartment, and with that comes the stresses of trying to avoid the takeout temptation every single night. The problem is, however, that I have absolutely no idea where half of my stuff is boxed. While this could be an easy excuse for me to get that personal pizza down the road, I’m fighting the urge (with a little help from my friend Trader Joe). Here’s a simple take on Trader Joe’s Pesto Genovese Chicken over pasta with more pesto sauce (can never get enough).

Ingredients

1 package Pesto Genovese Chicken Breast from Trader Joe’s

1 box whole grain rotini

2 packages Knorr Pesto sauce mix

Olive oil

Directions

  1. Get the water boiling for the pasta and sprinkle the water with some salt.
  2. In a separate small saucepan, dump in the two pesto sauce mixes with 1/2 cup olive oil and 1 1/2 cups water. Whisk together well and heat over medium heat, whisking frequently, until boiling. Once sauce starts to boil, lower heat to simmer for 5 or so minutes.
  3. In a separate frying pan (I know, super chef on three burners!), pour a little bit of olive oil over medium-high heat. Place the Pesto Genovese Chicken evenly in one layer in the pan. Cook on each side for 3-4 minutes or until cooked through to an internal temperature of 165 degrees.
  4. Once water is boiling, cook the pasta to package directions.
  5. Once everything is done, pour the saucepan of pesto sauce over the pasta and stir well until all combined. Then, place a piece of chicken over the pasta.
  6. Voila! Easy, delicious dinner! (Thanks TJ!)

Once you put it all together, here is the finished product! Delicious and it was a hit!

Trader Joe's Pesto Genovese Chicken with Pasta

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients:

1 package Pesto Genovese Chicken Breast from Trader Joe’s
1 box whole grain rotini
2 packages Knorr Pesto sauce mix
Olive oil

Directions:
1. Get the water boiling for the pasta and sprinkle the water with some salt.

2. In a separate small saucepan, dump in the two pesto sauce mixes with 1/2 cup olive oil and 1 1/2 cups water. Whisk together well and heat over medium heat, whisking frequently, until boiling. Once sauce starts to boil, lower heat to simmer for 5 or so minutes.

3. In a separate frying pan (I know, super chef on three burners!), pour a little bit of olive oil over medium-high heat. Place the Pesto Genovese Chicken evenly in one layer in the pan. Cook on each side for 3-4 minutes or until cooked through to an internal temperature of 165 degrees.

4. Once water is boiling, cook the pasta to package directions.

5. Once everything is done, pour the saucepan of pesto sauce over the pasta and stir well until all combined. Then, place a piece of chicken over the pasta.

Weight Watchers Freestyle SP: 14 points for one serving (this recipe makes about 6 servings). Points were calculated using the Recipe Builder on the WW app.

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Oven Baked Breaded Ravioli

I don’t know what it is about being home, but I always feel guilty at the thought of deep frying things myself. If I’m the one cooking, I better make it worth it, good for me, and tasty. But my mind always drifts to my take-out favorites, one of which is fried ravioli. So how can I recreate this delicious treat without frying? By oven baking them!

Ingredients

1 bag frozen ravioli (spinach or regular cheese–I used spinach and cheese)

3/4 cup Italian seasoned bread crumbs

1/4 cup grated parmesan cheese

2 eggs

1 tsp butter

Salt and pepper to taste

Directions

1.  Preheat oven to 450 degrees

2.  Boil a pot of water for the ravioli

3.  When water begins to boil, pour the frozen ravioli into the pot and boil them for 2 minutes

4.  After 2 minutes, drain the ravioli and let the 1 tsp of butter melt on them to avoid sticking

5.  Crack the two eggs into a bowl and beat lightly

6.  Combine the bread crumbs and cheese in a separate bowl

7.  Cover each ravioli with the egg and then with the bread crumb mixture

8.  Place each breaded ravioli on a metal rack which is placed on top of a baking sheet covered in foil (this will make for easier cleanup of any fallen breadcrumbs)

Breaded ravioli before baking

9.  Bake for approximately 15-18 minutes

Breaded ravioli after cooking…check out that crunch!

10.  Serve with marinara sauce and enjoy!

Oven Baked Breaded Ravioli

  • Servings: 4
  • Difficulty: Easy
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Ingredients:

1 bag ravioli (spinach or regular cheese–I used spinach and cheese)
3/4 cup Italian seasoned bread crumbs
1/4 cup grated parmesan cheese
2 eggs
1 tsp butter

Directions:
1. Preheat oven to 450 degrees
2. Boil a pot of water for the ravioli
3. When water begins to boil, pour the frozen ravioli into the pot and boil them for 2 minutes
4. After 2 minutes, drain the ravioli and let the 1/4 tsp of butter melt on them to avoid sticking
5. Crack the two eggs into a bowl and beat lightly
6. Combine the bread crumbs and cheese in a separate bowl
7. Cover each ravioli with the egg and then with the bread crumb mixture
8. Place each breaded ravioli on a metal rack which is placed on top of a baking sheet covered in foil
9. Bake for approximately 15-18 minutes
10. Serve with marinara sauce and enjoy!

Weight Watchers Freestyle SP: 9 points for one serving (this recipe makes about 4 servings). Points were calculated using the Recipe Builder on the WW app.

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Veal Sauce Over Pasta

Here is the recipe for my absolute favorite meal from growing up.  The best part of it all?  It is so easy to make.  It’s almost hard to screw up!  And you are sure to impress anyone you serve it to.  Walking into the house after a long day and getting a whiff of the sautéed onions and garlic is one of the best moments of the week.

Ingredients

Note: Use whole wheat pasta if you are tracking WW points — saves 2 points per serving!

1 lb. ground veal

1 can 29 oz. Hunt’s Tomato Sauce

1 large red onion- chopped

1 tsp. chopped or minced garlic

1 box medium shells pasta (whole grain to save a few WW points)

1 tbsp extra virgin olive oil


Directions

1.  Saute onion in large skillet in extra virgin olive oil

2.  Once onions start to become translucent, add in garlic and stir

3.  When onions are almost fully translucent, add in ground veal and mix into the onions and garlic. Don’t let the garlic sit too long and burn!

4.  Mix veal until it turns completely brown

5.  Once veal is completely brown, drain the excess fat/oil (or let it burn off if there is not too much)

6.  Add in tomato sauce and let simmer, stirring occasionally, for at least 30 minutes (the longer the better — let those flavors sit!!)

7.  Boil pasta

8.  Serve veal sauce over pasta

9.  Voila!  The perfect meal for any occasion

Enjoy!!

Veal Sauce Over Pasta

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients
1 lb. ground veal
1 can 29 oz. Hunt’s Tomato Sauce
1 large red onion- chopped
1 tsp. chopped or minced garlic
1 box whole grain medium shells pasta
1 tbsp extra virgin olive oil

Directions:
1. Saute onion in large skillet in extra virgin olive oil
2. Once onions start to become translucent, add in garlic and stir
3. When onions are almost fully translucent, add in ground veal and mix into the onions and garlic
4. Mix veal until it turns completely brown
5. Once veal is completely brown, drain the excess fat/oil (or let it burn off if there is not too much)
6. Add in tomato sauce and let simmer, stirring occasionally, for at least 30 minutes
7. Boil pasta
8. Serve veal sauce over pasta
9. Voila! The perfect meal for any occasion

Weight Watchers Freestyle SP: 11 points for one serving (this recipe makes 4 servings) — *Note 11 points is using Barilla Whole Grain Pasta, not the pasta pictured – add 2 points for regular pasta.* Points were calculated using the Recipe Builder on the Weight Watchers app.

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
**PPS: these calories are for 1/4 of a whole box of the whole grain pasta… a girl’s gotta eat!! To lessen the calories, cut the serving size to 2 oz. instead of 4 oz. of pasta.**

Easy Chocolate Chip Muffins

I was getting tired of my usual bowl of Cheerio’s before work, and decided it was time to mix up my breakfast for tomorrow.  I looked through a few recipes, and came across this one for Sinfully Rich Chocolate Chip Muffins.  Let’s just say for once, I can’t wait to get up tomorrow morning!

Ingredients (yields 12 muffins):

2 cups flour 
1/3 cup sugar 
1/3 cup brown sugar 
2 teaspoons baking powder 
1/2 teaspoon salt 
2/3 cup milk 
1/2 cup butter, melted 
2 eggs, beaten 
1 teaspoon vanilla extract 
1 1/2 cups semi-sweet chocolate chips

Directions:

1.  Preheat oven to 400 degrees F and line a 12-cup muffin pan with paper cups, or grease the pan. 
2.  In a large bowl, combine all dry ingredients. 
3.  In another bowl, mix melted butter, beaten eggs, milk, and vanilla. 
4.  Pour the wet ingredients into the dry and mix until just combined. 
5.  Stir in chocolate chips. 

6.  Divide into 12 muffin cups. 
7.  Sprinkle a little granulated sugar and extra chocolate chips on top of each muffin for a little sparkle and crunch (optional).

8.  Bake at 400 for 15-20 minutes or until a toothpick inserted into middle of muffin comes out clean.

Enjoy!

Easy Chocolate Chip Muffins

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients:
2 cups flour
1/3 cup sugar
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips

Directions:
1. Preheat oven to 400 degrees F and line a 12-cup muffin pan with paper cups, or grease the pan.
2. In a large bowl, combine all dry ingredients.
3. In another bowl, mix melted butter, beaten eggs, milk, and vanilla.
4. Pour the wet ingredients into the dry and mix until just combined.
5. Stir in chocolate chips.
6. Divide into 12 muffin cups.
7. Sprinkle a little granulated sugar and extra chocolate chips on top of each muffin for a little sparkle and crunch (optional).
8. Bake at 400 for 15-20 minutes or until a toothpick inserted into middle of muffin comes out clean.

Weight Watchers Freestyle SP: 13 points for one muffin. Points were calculated using the Recipe Builder on the Weight Watcher’s app.

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.