One pot chicken thighs and creamed spinach dip - Keto

This recipe is OMG to die for. I made it last night and I can’t wait to warm up some leftovers again for dinner. The frying of the chicken is a little messy so I may try it in the air fryer next time but I love the crispiness of the chicken in the pan. The creamy spinach (aka spinach dip) is so delicious I could just eat that as a dip with crackers or tortilla chips. This is hands down one of my favorite recipes I’ve made this year. The picture doesn't do it justice at all. 

INGREDIENTS

2 tablespoons oil

Seasonings: salt, pepper, paprika, garlic and onion powder

5-6 bone in, skin on chicken thighs

8 ounce package cream cheese

1/2 cup mayonnaise

1/2 cup sour cream

2 large handfuls of fresh spinach

1/2 cup shredded parmesan cheese

1/2 cup shredded asiago cheese

1 can mild Rotel

 

DIRECTIONS

Add oil to a large skillet over medium-high heat. Season both sides of the chicken thighs with salt, pepper, paprika, garlic and onion powder.  Add the chicken thighs to the skillet skin side down, and cover with a splatter guard, if desired.

When the chicken skin is crispy and releases from the pan (about 15 minutes), flip them to the other side. Let cook until an internal temperature thermometer reads 165F.  Remove from pan onto a plate and set aside.  Pour out any grease that is left in the pan.

In the same skillet add the cream cheese, mayonnaise, sour cream, and stir to combine. Add the spinach. Once this mixture is getting melty, add the can of rotel and parmesan/asiago cheese blend. Stir until creamy. 

Notes:

The original recipe called for 12 oz frozen chopped spinach, but I used fresh baby spinach. It also said 1 cup of parmesan, but I mixed it up with the asiago. If you’re not a chicken on the bone person use chicken breasts or tenderloin strips. You won’t have the crisp skin but it will still be a magical combination.

Crab Cakes (clean eating)

I love seafood. I also love quick and easy lunches I can reheat in my air fryer. This recipe nails both. I was nervous they wouldn’t turn out since I’ve never made them before but they were great. Tons of flavor and the perfect size. Pair with a side of veggies and lunch is served.
 
Makes: 7 servings - Serving size: 1 crab cake
Each serving contains: 1 Protein, 0 Carbohydrates, 0 Vegetables, 0 Fat
 

INGREDIENTS
1 lb lump crab meat
1 egg, lightly beaten
1/2 cup panko breadcrumbs
1/4 cup plain Greek yogurt
2 tsp Old Bay seasoning
1 Tbsp lemon juice
1 tsp onion powder
Black pepper, to taste
1 Tbsp olive oil
 
DIRECTIONS
Combine crab, egg, breadcrumbs, yogurt, Old Bay, lemon juice, onion powder and pepper in a large bowl. Mix well. Form into 7 patties. Heat olive oil over medium heat in a large skillet. Cook about 5 minutes per side, or until browned.
 
Optional: garnish with lemon wedges and fresh parsley.
 
Note: some people use mayo and crushed saltines instead of Greek yogurt and panko breadcrumbs.

Air fryer cheese stuffed garlic crescent rolls

They other night my friend told me that they made crescent rolls in the air fryer. “You can do that?”, I asked. I use my air fryer pretty much every day but I’m still learning to think outside the box for ways I can use it. Apparently TikTok knows all the ways so I may need to start opening that app more often. Anyway, she says they made them in the air fryer and they were amazing. And then mentions you can do fun things with them. I had to find out for myself because I am a bread lover! I decided to do Italian style crescents with mozzarella, Italian seasoning, garlic and butter. Basic but essential when having pasta, right? I paired these with a homemade cajun chicken broccoli fettucine alfredo. The combination was amazing!

INGREDIENTS

1 - 8 ounce can refrigerated crescent rolls
1 cup shredded mozzarella cheese
2 tablespoons butter melted
1 tsp garlic powder

1 tsp Italian seasoning

DIRECTIONS

Spray air fryer basket with non-stick spray. In a small bowl, mix the melted butter, garlic, and Italian seasoning. Open the crescent rolls and separate the triangles. Add a pinch of shredded mozzarella cheese to the widest part of the crescents. Roll the crescents and pinch the ends together so that no cheese spills out. Brush each crescent with the butter garlic mixture.

Add crescent rolls to air fryer at 375 and cook for 7 to 8 minutes, until golden brown. Air fryers vary so be sure to check on them halfway through. Once done, remove the crescents from the air fryer and brush with additional melted butter.

I have so many recipes I want to try for these crescents now like adding pepperoni, stuffing with buffalo chicken dip, ham and swiss, jalapeno popper, Nutella and a chocolate syrup drizzle…mind blown.

Makes: 8 servings