It’s meatloaf…really? Come on! You’re going to tell me you either hate it or tolerate it as a simple easy to make meal, right? Well, no more I say. I’m here to bring back this age old meal, change your mind, and make you fall in love!

What recipe can go wrong when the word “stuffing” is involved? I don’t know about you, but at all my family gatherings, the stuffing is talked about more than the turkey. I get calls ahead of time to make sure I will be making enough!

Years ago, decades actually, when I started adding some thousand island along with the ketchup to my meatloaf, I thought it couldn’t bet much better. But I’ll admit, I was wrong.

No matter what bread or crackers I used in my meatloaf, I always thought it could be better. It was about that time that I was buying funky flavored crackers to try to get that extra “umph” that I decided to use cornbread stuffing. And WOW!

Maybe it’s fitting that I post this recipe as Valentine’s Day is coming up, because this recipe will definitely take your special day up a notch.

I would love to hear your comments after trying this moist meatloaf, so please drop a comment below!

How to Make the Best Meatloaf Ever

1. Line a 9 X 5 inch loaf pan with parchment paper.
2. Mix all your ingredients, then add the ground beef.
3. Place in loaf pan and pat down. Cover with foil.
4. Bake for 1 hour, spreading ketchup on top the last 15 minutes.
5. Check internal temp, it should read 160 degrees F.
6. Allow to rest 10 minutes before cutting and serving.

Moist Meatloaf Ingredients

Meat: When making meatloaf I like to use 90% lean ground beef. I like this choice as the low fat, in this case, only 10%, will stay with the meat and help to moisten the stove top stuffing in the recipe instead of being so much that it overflows into the pan. This meatloaf recipe isn’t just for ground beef, you could also make this recipe with ground chicken, ground turkey or ground pork.

Bread Crumbs: Stuffing, instead of bread crumbs is the real hero in this recipe! Although any bagged or boxed stuffing in any flavor can be used here, I like to use cornbread flavored stove top brand. I chose the boxed breadcrumbs and always buy several so I always have them on hand. If you are searching for a gluten free stuffing you should be able to find one as I have seen them at several grocery store that I frequent.

Egg: Most wouldn’t think of using eggs when cooking with meat, but in the case of meatloaf, it’s the perfect ingredient to help bind everything together. And if you’re cooking this in the air fryer instead of the oven, you’ll need the to bind everything together to hold it’s shape as the pan doesn’t go into the air fryer.

Ketchup: Use a homemade or store bought version, just make sure you shake it before adding it so you don’t get that little bit of liquid that seems to rise to the top. This is especially important when using small batch measurements.

Sauces: When I was a teenager, a friend of mine was making meatloaf for her family and she used thousand island along with the ketchup. I honestly thought I would hate her meatloaf, but holy cow! If you haven’t tried thousand island in your meatloaf, do so, you will thank me! It makes perfect sense as major restaurants offer hamburgers topping with thousand island. When using it with this meatloaf recipe, you’ll want to use it mixed in with the meat, not on top. I use ketchup for the glaze instead.

Vegetables: This recipe made with stuffing already contains some dried vegetables that are in the stuffing so I don’t feel the need to add any here. Besides, I love my meatloaf served with a healthy side of peas or green beans and mashed potatoes. For some added heat and spice you could add hot peppers like jalapeno or poblano peppers. If you’re a young mom with a kiddo, you can easily hide onions, celery, mushrooms, peas or corn in this recipe. Now that’s a win!

Extra flavoring: I love the addition of worcestershire sauce with my ground beef because I think it adds some depth. If you don’t have fresh minced garlic, you can use powder. If I had a choice, I would use minced onion, but I don’t always have on one on hand so onion powder, here too, is a good substitution. Red pepper flakes add just the right amount of heat and you can double this is you want. And lastly, because the 6 tablespoons of water/ beef broth isn’t significant, either will do, with my choice being the beef broth.

Can I Make Meatloaf in the Air Fryer?

This is a great recipe for the air fryer. I placed the instructions in the recipe card so it would print at the same time as the oven baked option and you would have both methods handy.

Last year, I was camping with a bunch of girlfriends and we brought my air fryer and made this meatloaf by using a campsite with electric hookup. It’s one of their favorite recipes, what can I say. Where there’s a will, there’s a way!

Reader Questions and Tips

Do I have to use stuffing in this recipe? Not at all. If you have crackers, crush 1/2 a row instead and use those. You can also toast 4 slices of bread (minus the crust) and finely chop or grate it. Your meatloaf will have much less flavor with bread, but it works in a pinch.

Can I make this egg-free? While the egg helps to bind the ingredients together, you can make meatloaf egg-free by substituting 1/8 cup egg-free mayonnaise. Don’t worry, you won’t taste the mayo!

Can I make this ahead of time? Sure can! Make the meatloaf and cover with foil. When you’re ready to cook it, take it out and let it sit on the counter while the oven is preheating. Then pop in the oven and cook as directed.

How do I store my leftover meatloaf? Your cooked leftovers will store in your refrigerator for 4 days. Wrap tightly in plastic wrap or store in an airtight container.

Does meatloaf freeze well? Yes! Make sure you cool any meat before freezing it. Wrap in foil and a freezer bag for up to 2 months. Before heating, defrost in the refrigerator overnight. I like to slice my leftovers into pieces before I freeze, then wrap each piece separately. Not only does this defrost faster, a few hours as opposed to overnight, but I can take out a slice or two at a time to eat.

I don’t have a loaf pan, what can I use? You can buy an aluminum foil pan at the grocery store otherwise improvise. Take some foil and double it up. Place it against one side of an 8 X 8 or 9 X 13 pan. it should hold its shape relatively well. You can also make these in a cupcake pan. Since meat shrinks as opposed to a cupcake rising, you would fill the meat to the top of the cupcake. Be sure to check the temperature. The cooking time will be cut in half, with checking it after 25 minutes at first. You can still use the ketchup on top as a glaze.

How do I know when my meatloaf is cooked enough? Use a meat thermometer and stick it into the center of the meatloaf. It’s done when the temperature registers 160 degrees F.

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Moist Meatloaf Made With Stuffing

Super moist and delicious, classic meatloaf recipe made with stove top stuffing and thousand island dressing. Made in less than an hour, this tasty classic dish, made with stuffing instead of breadcrumbs, gets an extra boost of flavor with the addition of tasty thousand island and worcestershire.

Course Main Course

Cuisine American

Keyword air fryer, moist meatloaf, stuffing

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 6

Calories 346kcal

Author Sharon Knott

Ingredients

• 1.25 lb ground beef 90% lean
• 3 oz stove top stuffing, cornbread flavor ½ a box
• 1 large egg
• .50 tablespoon minced garlic or ¼ tbsp garlic powder
• 1 tsp worcestershire sauce
• 2.75 tablespoons water or beef broth
• .75 teaspoon salt
• .5 teaspoon black pepper
• .50 tablespoon minced onion or ¼ tbsp onion powder
• ⅛ teaspoon red pepper flakes
• 2.75 tablespoons thousand island dressing
• .25 cup ketchup

Instructions

• Preheat oven to 350°F.
• Line a 9 x 5 inch pan with parchment paper.
• In a large bowl, stir together eggs, minced garlic, worcestershire sauce, water, salt, pepper, onion powder, red pepper flakes, and thousand island dressing.
• Add ground beef and mix well.
• Place in loaf pan and pat down.
• Cover with foil and bake for 1 hour or until internal temperature reads 160°F.
• Brush top with ketchup the last 10 minutes of baking and leave uncovered.
• Allow to rest 10 minutes before cutting and serving.

Air Fryer Method for Meatloaf

• Preheat air fryer to 350° F. Line the loaf pan with parchment paper to come above rim of the pan so you have something to grab onto.
• Pat meat into pan then grab edges of parchment paper and raise out of pan and into air fryer. It's going to cook without a pan. Trim any long edges of parchment paper level with the top of meat.
• Using a knife, cut two slits on the bottom of the paper so liquid can escape and drain below.
• Bake for 1 hour. Brush top with ½ cup ketchup the last 5 minutes of air frying.
• Check the center of the meatloaf with a kitchen thermometer. The internal temperature should read 160°F. The meatloaf can be baked an extra 15 minutes if it's not done cooking in the center.

Nutrition

Calories: 346kcal | Carbohydrates: 15g | Protein: 19g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 739mg | Potassium: 351mg | Fiber: 1g | Sugar: 5g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 3mg

The post Moist Meatloaf Made with Stuffing first appeared on Plated for Two.

The post Moist Meatloaf Made with Stuffing appeared first on Plated for Two.

Nothing is better than tender and juicy chicken bites and the best way to achieve that is in the air fryer! Once more the air fryer moves to the top for cooking your favorite dish. You can make these tasty chicken bites with 5 minutes of prep and 12 minutes of cooking in the air fryer.

For many households, chicken has become their number one choice for meals and while there are a zillion chicken recipes out there to keep it fresh, the introduction of the air fryer in your kitchen can keep your cooking not only healthier, but faster!

I love chicken, and having a breast or two in the refrigerator or freezer, means I can go from frig to table in 15 minutes. That’s impressive.

Cutting up my chicken and tossing in a bowl of seasoning before popping in the air fryer, means there is more surface area that gets flavored. Use the same recipe and mix it up each time using different spices.

Ingredients You’ll need for Juicy Tender Air Fryer Chicken

• Chicken breasts: Trim your fat off your chicken. Chicken breasts make for the perfect thickness of meat to try to keep a uniform 1 1/2 by 1 inch pieces which allows the bites to cook evenly.
• Oil: Oil will be used to coat the chicken so the seasonings adhere, not to go under it such as it is in a pan. You can use olive, vegetable, canola, peanut or avocado oil.
• Lemon Pepper: This seasoning is made from infusing granulated lemon zest with cracked black peppercorns which is then baked and dried. While it is a favorite on fish, it pairs extremely well with chicken.
• Mrs. Dash: Salt free table seasoning blend. Mrs. Dash is made up of 20 or so ingredients such as basil, celery seed, marjoram, oregano, thyme, cumin, rosemary, etc. It really rounds out any meat or salad for that matter!
• Garlic salt: Garlic salt is 3 parts salt to one part garlic powder so it will add a very subtle flavor.
• Red pepper flakes: Will add a touch of heat as they are a condiment/spice made from dried and crushed peppers.
• Italian parsley: Minced. You can use either regular parsley referred to as curly parsley or Italian parsley which has a flatter leaf and is more robust in its flavor and is the herb of choice with chefs.

How to Make Air Fryer Chicken Bites

1. Preheat air fryer to 380°F.
2. Trim away any fat (rib meat) on chicken and discard.
3. Cut chicken into 1 1/2 by 1 inch pieces.
4. Toss chicken with oil to coat. Set aside.
5. Whisk all dry seasonings together.
6. Add to chicken and toss well.
7. Space chicken evenly in air fryer basket.
8. Air fry at 380°F for 10-13 minutes.
9. Sprinkle with parsley.
10. Serve with a dipping sauce, over a bed of noodles or rice, or with your favorite vegetable.

Dips and Sauce Ideas for Chicken Bites

• ranch
• blue cheese
• salsa
• lemon sauce
• garlic butter
• sriracha
• onion dill dip
• marinara sauce
• spicy aioli
• tzatziki sauce
• avocado cream cheese dip
• hummus
• chimichurri
• honey mustard
• soy sauce
• tahini sauce
• horseradish
• peanut sauce
• onion dip dip
• hot mustard
• queso dip

Ideas on What to Serve with Air Fryer Chicken Bites

There are so many different ways you can use these little gems to satisfy your taste buds. While I listed a number of dipping sauces to accompany this dish, you can also put these in any salad. Use them as a main with rice, potatoes, or a pasta dish. Pair them with your favorite vegetables such as broccoli, asparagus, or carrots.

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Juicy Air Fryer Chicken Bites

Nothing is better than tender and juicy chicken and the best way to achieve that is in the air fryer! Once more the air fryer moves to the top for cooking your favorite dish, and all in under 12 minutes. For many households, chicken has become their number one choice for meals and while there are a zillion chicken recipes out there to keep it fresh, the introduction of the air fryer in your kitchen can keep your cooking not only healthier, but faster!

Course Appetizer, Main Course, Snack

Cuisine American

Keyword air fryer chicken bite, quick, easy, healthy, light

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Servings 3 servings

Calories 258kcal

Author Sharon Knott

Equipment

• 1 Air Fryer

Ingredients

• 2 Chicken breasts
• 1½ tablespoon Oil (any oil of your choice)
• 1½ teaspoon Lemon Pepper
• 1 teaspoon Mrs. Dash (or poultry seasoning)
• ¾ teaspoon Garlic salt
• ⅛ teaspoon Red pepper flakes (optional)
• 2-3 teaspoon Italian parsley (minced)

Instructions

• Preheat air fryer to 380°F.
• Trim away any fat (rib meat) on chicken and discard.
• Cut chicken into 1 1/2 by 1 inch pieces.
• Toss chicken with oil to coat. Set aside.
• Whisk all dry seasonings together.
• Add dry ingredients to chicken and toss well, making sure the chicken is evenly covered.
• Space chicken evenly in air fryer basket. If you don't have space between each piece, wait and cook a second batch.
• Air fry at 380°F for 10-13 minutes.
• Sprinkle chicken with parsley before serving.
• Serve with a dipping sauce or with your favorite rice, pasta or vegetable.

Nutrition

Serving: 1g | Calories: 258kcal | Carbohydrates: 2g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 97mg | Sodium: 668mg | Potassium: 330mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 88IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 2mg

The post Tender Juicy Air Fryer Chicken Bites first appeared on Plated for Two.

The post Tender Juicy Air Fryer Chicken Bites appeared first on Plated for Two.

Growing up in Wisconsin, we always had some version of a hearty soup or stew waiting for us after playing outside in the fall or winter. It was a great one-dish meal my mom could make quickly and in a large kettle so we had leftovers for days.

We usually ate our soup with some great buttered French bread, or even a regular whole grain bread. Once I learned to make homemade dumplings as an adult, there was no turning back.

I know what you’re thinking. “Why would I spend the time making homemade dumplings?”

Believe me, I thought that too at one point. After all, you will find good old Bisquick dumplings in some of my recipes, but there was just something about the combination of this thick delicious chicken soup that garnered spending a little extra time making homemade biscuits.

There are a zillion dumpling recipes out there, and some will admit that no two dumpling recipes they make are the same. That’s okay! That’s the beauty of this little gem.

How to Make a Good Dumpling

After mixing your dry ingredients, did you know you can smell your mixture and determine if you want to add more garlic, or any other delicious seasoning for that matter? Dumplings are meant to be savory, you can determine the taste by smelling how fragrant they are before you even cook them. Here are some other helpful tips.

Don’t overwork the dough: Overworking the dough is by far the number one mistake people make. Overmixing your dough will result in a tough, hard dumpling. Combine the wet and dry ingredients until they are just mixed enough to not see any of the flour, then stop. The dough should look a little lumpy and be tacky, but not sticky.

Leveling agent: Baking powder is the magic ingredient for dumplings to ensure they rise. Adding the correct ratio of baking powder is key. Adding too little baking powder to flour ratio and your dumplings will not rise, add too much and they will rise, then fall. Make sure your baking powder isn’t expired.

Hot liquid: It’s important that your liquid is at a boil before you drop your dumplings. If you cook your dumplings in liquid that’s not hot enough, they will turn out soggy.

Don’t overcook: To check for doneness, you can insert a toothpick in the center of your dumpling. It will come out clean when your dumplings are done cooking. If your dumplings disintegrate, you have cooked them too long. You can open the lid to quickly peek 3/4 of the way through your cook time.

Broiling: I like to pop my dutch back in the oven, uncovered, and broil for 10 minutes or so to brown them slightly.

How to Make Chicken and Dumplings

Make the Chicken Soup in a Stockpot

1. Cut up vegetables and sauté in butter.
2. Stir in flour and cook for 1-2 minutes.
3. Add broth and milk and whisk until smooth.
4. Stir in cut up chicken and seasonings.
5. Put lid on and cook in oven for 30 minutes.

For the Dumplings

1. Combine flour, baking powder, salt, pepper and garlic powder.
2. Add warmed milk.
3. Stir just until dry ingredients disappear.
4. Drop by tablespoon onto boiling broth.
5. Simmer covered for 15 minutes.
6. Transfer stockpot to oven and broil to brown.
7. Serve with fresh parsley.

Chicken and Dumplings Ingredients

Chicken: I love using chicken breasts in soups. It doesn’t matter if it’s white meat because the liquid in the recipe will make it impossible to dry out. If you have leftover chicken, even dark meat from a previous dinner, you can also use that, but when using already cooked chicken, add it during the last 10 minutes of cooking.

Butter: When I’m making a rich broth I prefer to sauté my vegetables in butter instead of oil.

Vegetables: Dice your carrots and celery in smaller 1/4 in pieces. This helps your soup cook faster.

Broth: I like to use broth with no salt added since there are other seasonings I add and am better able to control the flavor.

Flour: An all-purpose flour helps to thicken the broth. Flour and baking powder work together to ensure a soft, fluffy dumpling.

Seasonings: Salt, pepper and garlic are all I use to make this chicken dumpling recipe since the chicken broth and vegetables round out the taste.

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Homemade Chicken and Dumplings

Nothing speaks of comfort food more than Chicken and dumplings made in a thick, flavorful broth loaded with vegetables and topped with tender, fluffy homemade dumplings.

Course Main Course

Cuisine American

Keyword chicken and dumplings

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 3

Calories 551kcal

Author Sharon Knott

Ingredients

Ingredients

• 2 tablespoons butter (salted or unsalted)
• 2 large carrots (cut into ¼ inch pieces)
• 2½ celery stalks (cut into ¼ inch pieces)
• ½ yellow onion (diced)
• 2 garlic cloves (minced)
• 3½ tablespoon all-purpose flour
• 3 cups chicken broth (unsalted)
• ¼ cup whole milk
• 1¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1½ chicken breasts (cut into ¾ – 1 inch pieces)

Dumplings

• 1 cup all-purpose flour
• ½ tablespoon baking powder
• ½ teaspoon garlic powder
• ⅛ teaspoon black pepper
• ¼ tablespoon dried parsley
• ¾ teaspoon salt
• ½ cup milk (warm)
• 1½ tablespoon melted butter (unsalted)

Instructions

Instructions

• Preheat oven to 300° F.
• In medium dutch oven over medium heat, melt butter and add the diced carrots, celery and onion. Cook for 7 minutes.
• Add minced garlic and sauté for 1 minute.
• Sprinkle in 3.5 tablespoons flour and stir for 2 minutes.
• Slowly whisk in chicken broth and milk until soup is smooth.
• Drop in cut chicken, salt and pepper.
• Cover with lid and cook in oven for 30 minutes.

Dumplings

• In a bowl, whisk together flour, baking powder, garlic powder, salt, pepper, and parsley.
• Make a well in the middle and stir in warm milk and butter until dough comes together. Mix only until the dry ingredients disappear.
• Remove chicken soup from oven and take lid off. Using a cookie scoop or two spoons, form golf ball size balls of dough and place on top of soup evenly. (Do not push down.)
• Cover and simmer on stovetop for 15 minutes.
• Place in oven, uncovered and broil on high for 5-10 minutes to brown your dumplings if desired.

Nutrition

Calories: 551kcal | Carbohydrates: 52g | Protein: 40g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 2064mg | Potassium: 784mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8565IU | Vitamin C: 5mg | Calcium: 256mg | Iron: 4mg

The post Homemade Chicken and Dumplings first appeared on Plated for Two.

The post Homemade Chicken and Dumplings appeared first on Plated for Two.

Departing slightly from some of the heavier casseroles that have a super thick and rich, ie. calorie ridden sauce, comes this little gem! The taste of the nonfat cottage cheese is an unexpected flavor the blends well with the slightly tangy taste of the sour cream. You don’t really taste one flavor over another, just a beautifully blended low-fat and light tasting dish.

I grew up on casseroles and I was super interested to create one that contained a lighter, cleaner sauce that would bind everything together instead of cream of chicken soup. I couldn’t be happier that I found this one!

When I first made this, I was skeptical it would turn out. I knew I had to be sure to include plenty of pictures because the sauce didn’t seem to be the thick sauce I was used to seeing. The thought of a light sour cream and a nonfat cottage cheese had me going though so I proceeded relying on my cooking knowledge that this would work out in the end.

Honestly though, truth be told, I thought, “what in the world” at every step! My biggest concern while making this was the consistency of the sauce, it was a bit runny all the way through until it baked, I was over the moon with the end result however!

Stay with me and this will make it to your Top 5 list!

How to Make Low-Fat Ham and Sour Cream Pasta

1. Cook pasta as directed.
2. Combine the sour cream, cottage cheese, flour, milk and egg.
3. Combine ham, bell pepper and celery.
4. Add all ingredients together, including the pasta.
5. Pour into pan and bake 60 minutes or until heated.
6. Stir once you remove the pan from the oven.

Low-Fat Ham and Sour Cream Pasta Ingredients

• Pasta: I used a bowtie pasta, but you could use a rotini or even just a flat noodle.
• Sour cream: Look for a light sour cream in keeping with the calorie count.
• Cottage Cheese: Find a “nonfat” cottage cheese.
• Flour: All-purpose white flour or unbleached flour. Flour will help thicken the sauce.
• Milk: 2% or 1%, I don’t recommend a skim as you need some fat. (I have not tried almond milk)
• Egg: The egg will help bind your ingredients.
• Ham: A plain ham will help the other flavors in the sauces come through. Search for an extra-lean ham.
• Pepper: I used a green pepper and chopped it well.
• Celery: You don’t need much, just a stalk or so. Check out my Reader Questions & Tips below to learn more about choosing the best bunch of celery.

Low-Fat Ham and Sour Cream Pasta Variations

Meats: I think that the ham is the perfect meat to have with this dish, you could try cajun ham, honey ham, or any of the other flavors as well. Keep in mind that unless it is a lean cut it will add the calories back in.

Sour cream: You could substitute a few tablespoons of blue cheese or ranch dressing.

Cottage cheese: The cottage cheeses is the star of the show here so I would keep that the same.

Pepper: A sweeter pepper such as yellow or orange would be divine in this dish. Add some red pepper flakes for some heat.

Vegetables: Substitute the celery for the same amount of peas, fresh or frozen or a combination of any mixed vegetables.

Questions & Answers

Why does the cottage cheese stay lumpy when I mix the sauce? Some cheeses such as mozzarella, feta, ricotta, and cottage cheese are not supposed to fully melt. Your cottage cheese will melt somewhat, giving this sauce a richer, creamy consistency while still maintaining some of its lumps. Don’t be alarmed if it looks like curdled milk. You’re fine!

Is it supposed to look runny when I place it in the oven? Yes! This was the weird part, but trust me, it all comes together! Your dish may look just like it is covered in only milk. What you really see is the cottage cheese has settled somewhat as it is heavier allowing the milk and the sour cream to rise to the top.

Where is all the sauce when I take it out of the oven? Don’t worry! Give it a mix and everything will be blended perfectly! The cottage cheese is heavier than the sour cream so at first it seems to settle. Once mixed, everything will be coated equally and stay that way.

How can I make my celery less stringy? I remember my Nana used to use an apple peeler or the side of a sharp knife to “release the strings of celery,” as she called it. Later in life I learned that the lighter stalks of celery don’t contain the hard strings of the celery like the darker green ones do.  How many of us equate the darker green to the better pieces? Funny how our minds work that way.

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The Best Ham Casserole with a Light White Sauce

This amazing, creamy, easy to make ham casserole with a light sour cream and nonfat cottage cheese will become your favorite. Departing slightly from some of the heavier casseroles that have a super thick and rich, ie. calorie ridden sauce, comes this little gem! The taste of the nonfat cottage cheese is an unexpected flavor the blends well with the slightly tangy taste of the sour cream. You don’t really taste one flavor over another, just a beautifully blended low-fat and light tasting dish.

Course Main Course

Cuisine American

Keyword ham, light, low fat, pasta, quick, easy, healthy, light, sour cream

Prep Time 15 minutes

Servings 4 servings

Calories 219kcal

Author Sharon Knott

Ingredients

• 1½ cups bowtie pasta
• 4 ounces light sour cream
• 6 ounces nonfat cottage cheese
• ½ tablespoon all-purpose flour
• 6 tablespoons milk (6 tablespoons=1/4 cup + 2 tablespoons)
• 1 egg
• 1 cup extra-lean ham (cubed)
• ¼ cup green bell pepper (chopped)
• ¼ cup celery (finely chopped)

Instructions

• Preheat oven to 325° F. Spray 1½ quart pan with nonstick cooking spray.
• Cook pasta to desired doneness and drain. Set aside.
• In a bowl, blend together sour cream, cottage cheese, flour, milk and egg.
• In another bowl, combine ham, bell pepper and celery, mix well.
• Add all ingredients together, including the pasta and gently toss. This is the part where it will look very soupy. That is how it should look.
• Pour into pan and bake 60 minutes or until heated.
• Stir once you remove the pan from the oven. Upon removing from the oven, it will look like much of the liquid is gone. Don't worry, it's hiding below as the cottage cheese is heavier than just a sauce. As you gently stir the entire thing will meld together. Serve and enjoy.

Nutrition

Serving: 1g | Calories: 219kcal | Carbohydrates: 25g | Protein: 16g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 584mg | Potassium: 251mg | Fiber: 1g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 1mg

The post The Best Ham Casserole with a Light White Sauce first appeared on Plated for Two.

The post The Best Ham Casserole with a Light White Sauce appeared first on Plated for Two.

Sometimes I’m in a hurry and want something quick. When I don’t have time to make my crispy air fryer chicken recipe, I swing by the grocery store and get a couple crispy chicken tenders or breasts (found near or in the deli department) and add these to this salad. When I buy them ahead of time and they sit in my refrigerator a few days in advance, it’s nice to know I can fall back on this recipe and pull it out of my hat when I need it most.

Blueberries and pine nuts add a perfect touch. They give us a nice departure from all the typical salads that sometimes even the best of us can get bored with. I like to load this salad with these two power foods.

I’ve even enjoyed this salad without the chicken as a vegetarian dish. It’s just that good, trust me!

Crispy Chicken Salad with Blueberries and Pine Nuts Ingredients

• Greens: Since I eat a lot of salad, I like to mix the greens up quiet a bit. I love the mixed greens in this one but I have also made it with straight up baby spinach.
• Chicken: Store bought chicken tender or chicken breasts are convenient. But you can use a healthier choice like my Tender Juicy Air Fryer Chicken Bites.
• Blueberries: I use fresh blueberries in this salad. Sometimes I add so many I’m not sure if I’m making a blueberry salad with chicken instead.
• Pine Nuts: Pine nuts can be bought in a container or a bag and are usually found in your specialty aisel at the grocery store.
• Blu Cheese Dressing: There are several options for blu cheese dressing. Chunky, creamy or somewhere in between.

What are Pine Nuts?

Let’s explore the wonderful option of pine nuts and all they have to offer.

What exactly is a pine nut, you ask? Pine nuts are the small, edible seeds of pines trees and are found in the pine cones. So technically the are pine seeds rather than nuts.

What do pine nuts taste like? Pine nuts are small, soft nuts with a nutty flavor. What makes them so yummy is they also taste a little like cashews as well, with a slight undertone of sweetness. This perfect nut go accompany a fruit salad quite well!

Are pine nuts healthy? Yes! The are full of vitamin E which can help your skin look young and healthy. They also contain protein, magnesium and iron which can help increase your energy level.

How to Make Crispy Chicken Salad with Blueberries and Pine Nuts

1. Wash lettuce and set in bowls.
2. Cut up crispy chicken and add to bowl.
3. Sprinkle a healthy amount of blueberries to taste.
4. Top with pine nuts.
5. Drizzle with blue cheese dressing.

Tasty Variations for Crispy Chicken Salad

Chicken: Rotisserie chicken, grilled chicken, pan seared chicken, air fryer chicken. Chicken tenders, breasts or meat from legs or wings. This doesn’t have to be in big neat slices which makes the method of cooking and the white or dark meat choice so versatile.
Other Meats: I’ve made this salad with cut up beef like a tenderloin or flank steak. Also ham would work but I would probably add some pieces of pineapple to tie it in better with that meat.
Meatless: Of course! Turn this into a vegetarian delight!
Fruit: grapes, pears, mangos, figs, strawberries, peaches, pineapple, or blackberries.
Dressings: Blueberry /strawberry/raspberry vinaigrette, ranch, poppy seed, catalina.
Greens: Iceberg, arugula, boston, romaine, red leaf, butter, spinach.

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Crispy Chicken Salad with Blueberries and Pine Nuts

Juicy, Crispy pieces of chicken on top of a bed of mixed greens, sprinkled with blueberries and pine nuts and topped with a refreshing blue cheese dressing. A fast, easy salad that contains only 5 ingredients and is packed with full of vitamins.

Course Main Course, Salad

Cuisine American

Keyword Crispy Chicken Salad with Blueberries and Pine Nuts

Prep Time 10 minutes

Total Time 10 minutes

Servings 2 servings

Calories 196kcal

Author Sharon Knott

Ingredients

• 2 chicken tenders (breaded)
• 1 cup blueberries (fresh)
• 1 ½ cups mixed lettuce greens
• 2 tablespoons pine nuts
• 3 tablespoons blue cheese dressing

Instructions

• Wash lettuce and set in bowls.
• Cut up your choice of chicken and add on top of the lettuce in each bowl.
• Sprinkle a healthy amount of blueberries over top of salad.
• Top with pine nuts.
• Drizzle with blue cheese dressing.

Nutrition

Serving: 1g | Calories: 196kcal | Carbohydrates: 14g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 276mg | Potassium: 379mg | Fiber: 3g | Sugar: 9g | Vitamin A: 330IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg

The post Crispy Chicken Salad with Blueberries and Pine Nuts first appeared on Plated for Two.

The post Crispy Chicken Salad with Blueberries and Pine Nuts appeared first on Plated for Two.

Of all the chicken recipes out there for healthy eating, I like falling back on this one. You get the benefit of eating clean with every ingredient in here.

I will admit, I went through much of my adult life not ever tasting an avocado. My mom just didn’t cook like that. When I was at a party, I tried a dip with my chip, and I was in heaven! Where oh where had this little gem been this whole time. From then on, I incorporated avocado in a lot of recipes.

Prep time on this meal is literally ten minutes and you can make this ahead and store in the refrigerator. When ready to use, cut open your avocado and skin in. Heap generous amounts of the chicken mixture on top.

Chicken Stuffed Avocado Ingredients

Chicken: Most of the time I love to get a rotisserie chicken and make several meals with it. This is one of them!
Avocados: With so many different colors of avocados out there nowadays, the best way to determine if one is ripe is to gently squeeze it. There should be some give there.
Lemon juice: The acid in the lemon juice is what will prevent your avocados from browning. Just lightly squeeze a lemon and rub the juices all over once you have sliced/peeled it.
Tomatoes: I like to use a grape tomato or a Roma.
Red onion: Finely chop your red onion.
Olive oil: This helps hold blend the seasoning better and enables them to adhere better to the chicken and tomatoes.
Seasoning: Kosher salt is great on a recipe like this as is finely ground black pepper. Red pepper flakes add a slight bit of heat.
Balsamic glaze: Adding balsamic glaze to this dish finishes it and adds a wonderful sweet flavor.

How to Make Chicken Stuffed Avocados

1. Cut up your chicken, tomatoes and red onion and add to a bowl.
2. Gently mix the chicken, tomatoes, red onion, with olive oil and seasoning.
3. Remove skin from avocado.
4. Cut avocado in half , take out seed.
5. Coat with lemon juice.
6. Fill with mixture.
7. Drizzle with balsamic glaze.

Easy Tips for Cutting and Removing an Avocado

Most people will limp along using a spoon to try to remove an avocado seed and it’s flesh, the yellow/green edible part of the fruit. Often times the seed flies out of the spoon and lands on the counter. You can also leave a good deal of the flesh behind. I love my avocado multifunction tool. One side slices the flesh as you remove it which is great when you want a beautiful visual presentation. I often use the other side which digs out the pit as it also functions as the perfect scoop as well.

The Avocado Seed Removal Trick

Don’t have this tool? No problem! Just place the avocado securely in your hand and take a short knife and carefully whack the knife against the top of the seed. Gently turn the seed while the knife is still in it and “whalla,” you have the seed securely attached to the end of the knife. If you look closely you will already see a knife mark in my video. It was a challenge looking through my camera to get this shot and I didn’t hit it hard enough the first time.

Chicken Stuffed Avocado Variations

Meat: Shredded or sliced chicken or turkey work great for this recipe, as does ground turkey or beef.

Vegetables: Sliced green onion instead of red onion, celery, even grapes and walnuts.

Seasoning/Flavoring: Cajun seasoning, ranch seasoning, shredded cheese. Top with an egg or a dab of cottage cheese.

Balsamic glaze: Any type of dressing, ranch, blue cheese, western, poppy seed.

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Chicken Stuffed Avocados

Light and healthy Chicken Stuffed Avocados are a quick and easy meal you can enjoy for lunch or dinner.

Course Breakfast, Main Course

Cuisine American

Keyword Chicken Stuffed Avocados, quick, easy, healthy, light

Prep Time 10 minutes

Total Time 10 minutes

Servings 2 servings

Calories 142kcal

Author Sharon Knott

Ingredients

• 2 medium-large avocados (make sure they are ripe/soft)
• 1 juice from lemon
• 1 cup cooked and shredded chicken (rotisserie chicken works great)
• 1 tomato or 4-6 grape tomatoes (sliced)
• ⅛ cup red onion (finally chopped)
• ½ teaspoon extra-virgin olive oil
• ⅛ teaspoon red pepper flakes
• pinch kosher salt to taste
• pinch black pepper to taste
• balsamic glaze (for garnish)
• basil (for garnish)

Makes: 1inch1 x 1inch rectangle

Instructions

• Cook or cut up a rotisserie chicken into small pieces.
• Slice tomatoes and red onions, add to the chicken.
• Add olive oil and gently toss.
• Add kosher salt, pepper, and red pepper flakes.
• Toss all ingredients well. Set aside.
• Cut avocado in halve and remove pit.
• Turn one of the avocado halves upside down and use a knife to gently cut through the skin, peeling back as you go. Complete second half.
• Heap onto half of avocado, extra amounts can just be placed on plate next to avocado.
• Garnish with balsamic glaze and thinly sliced basil
• Serve warm.

Nutrition

Serving: 1g | Calories: 142kcal | Carbohydrates: 3g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 43mg | Potassium: 176mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 1mg

The post Easy Chicken Stuffed Avocados with Tomatoes and Balsamic Glaze first appeared on Plated for Two.

The post Easy Chicken Stuffed Avocados with Tomatoes and Balsamic Glaze appeared first on Plated for Two.

We all like to eat heathy and this dish is just that. I could eat chicken every day, and I love my chicken with some hot sides, but during the summer I like to ditch the heavy dinners for something light and refreshing.

If you struggle with eating healthy, and you have eaten more lettuce than there are rabbits in your town, try this option made with zucchini noodles instead. Zucchini noodles are a wonderful departure from lettuce and way healthier than pasta noodles.

These little gems come premade for you in the refrigerator section near the produce or if you have a spiral machine, you can make them yourself. But beware-it’s addicting. One zucchini makes a lot of spiraled zucchini so that’s also a bonus. I love both the green and the yellow but watch out you don’t accidently pick up a cucumber like I did one time when I was trying to impress my mom with my new spiral gadget.

I love grilled anything, but you can opt to cook your chicken in a pan. If I’m using a breast, I’ll butterfly it for the grill. I usually opt for dark chicken meat but this dish has plenty of moisture from the zucchini noodles so white meat won’t feel dry.  I’ve used rotisserie chicken to make it super easy and just heated it up in the microwave or frying pan with a touch of water.

Ingredients for Recipe

Chicken: Chicken grilled, baked, pan fried, rotisserie, or even leftover.
Zucchini: Green or yellow.
Tomatoes: Cherry or grape, red or orange or yellow, roma or heirloom.
Blue Zucchini Cheese: Crumbles for more flavor per bite.
Fresh Medley of Spices: Cracked pepper or a medley of flavors.

How to Make Recipe

1. Season and cook chicken.
2. Meanwhile spiral your zucchini.
3. Cut your tomatoes and add to zucchini.
4. Add mixture to a pan to heat.
5. Add chicken to zucchini and tomatoes.
6. Crumble blue cheese on top.
7. Sprinkle seasoning.

Variations

Meat: Chicken, grilled, pan fried, oven roasted, rotisserie. You can also use any other type of meat, especially leftover.
Zucchini: Green or yellow.
Tomatoes: Use any variety of tomatoes. I like to separate some of the seeds and remove them as well as the watery fleshy part of the tomato. You could also use sliced yellow, red or green bell peppers.
Cheese: Blue, feta, sharp or mild cheddar or colby jack in cube form.
Seasoning: Get your flavor from the seasoning on your chicken, if you are looking to season the zucchini spirals you could use a Medley, black pepper or red pepper flakes.

Questions and Tips for Recipe

Do I have to cook the zucchini noodles? No, you can eat them raw, without cooking. They are just as refreshing. however for this recipe warm noodles and tomatoes adds a lovely touch.

Can I make spiral noodles from cucumbers? A cucumber has a higher content of water so it will not work to spiral a cucumber and heat it.

Do I need to seed the tomatoes? No, you can just slice the tomatoes and use them the way they are. Due to the moisture content in the noodles, I like to remove some of it from the tomatoes.

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Easy Grilled Chicken Breasts on a Bed of Zucchini Noodles

Grilled Chicken with zucchini noodles, grape tomatoes and blue cheese crumbles is the perfect light and easy dinner. Serve this dish hot or cold, either way, “zoodles” can be cooked or eaten raw. What are “zoodles?” Zoodles are spiralized noodles, in this case, made from zucchini.

Course Main Course, Salad

Cuisine American

Keyword Easy Grilled Chicken Breasts on a Bed of Zucchini Noodles

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 2 servings

Calories 196kcal

Ingredients

• 1 Chicken breast sliced (baked, pan fried, rotisserie, or even leftover)
• 1 large Zucchini (yellow or green)
• 8-10 Tomatoes, cherry or grape (red or orange or yellow, roma or heirloom)
• ¼-½ cup Blue Cheese: (crumbles for more flavor per bite)
• ¼ teaspoon Fresh Medley of Spices: Cracked pepper or a medley of flavors. (per salad to taste)
• 2 tablespoons olive oil

Instructions

• Season and cook chicken. You can use a chicken breast of even dark meat. Slice or cut up chicken, set aside.
• Meanwhile spiral your zucchini. When you spiralize a zucchini you will end up with a greater volumn than the actual vegetable. These are much lighter than pasta noodles so enjoy a larger quantity.
• Cut your tomatoes and add to zucchini. Toss well.
• Add tomatoes and zucchini to pan with a few tablespoons of olive oil. Toss around for a couple minutes to warm.
• Plate your zucchini noodles and tomatoes and add chicken.
• Crumble blue cheese on top of each salad. Use as little or much as you like!
• Sprinkle seasoning over dish and enjoy.

Nutrition

Serving: 1g | Calories: 196kcal | Carbohydrates: 9g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 309mg | Potassium: 594mg | Fiber: 3g | Sugar: 7g | Vitamin A: 901IU | Vitamin C: 38mg | Calcium: 70mg | Iron: 1mg

The post Easy Grilled Chicken on a Bed of Zucchini Noodles first appeared on Plated for Two.

The post Easy Grilled Chicken on a Bed of Zucchini Noodles appeared first on Plated for Two.