Melt in your mouth chicken breast

I made this in the air fryer oven and had to lower the temp for the last half hour.. It was so moist and tender that even I, a chicken hater, liked this dish. Partner this dish with some grilled fresh asparagus and you have a  winner chicken dinner. 

4 boneless chicken breast, halves

1 cup mayonnaise or Miracle Whip

1⁄2 cup parmesan cheese, freshly grated

1 1⁄2 tsp seasoning salt

1⁄2 tsp black pepper, ground

1 tsp garlic powder

Mix Miracle Whip (which is what we prefer, it has flavor), cheese and seasonings.

Spread mixture over chicken breast and place in baking dish.

Bake at 375°F for 45 minutes.

When I make this dish, I cut the recipe in half.

Recipe originally inspired by Food.com

Sugar free Chocolate chip cookies

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter (2 sticks) , softened

1/3 cup Stevia granulated sugar 

1/3 cup Stevia-brown sugar blend

2 teaspoons vanilla extract

2 eggs

1-1/3 cups HERSHEY'S Sugar Free Chocolate Chips (8-oz. pkg.)

1 cup nuts chopped (optional)

Heat oven to 375°F.

Stir together flour, baking soda and salt. Beat butter, granulated sugar blend, brown sugar blend and vanilla in large bowl until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 7 to 9 minutes or until edges are lightly browned.

Oven Fried Chicken Tenders

This has to be the best baked chicken recipe I have ever found. The panko stayed crispy and did not stick to the racks in the air fryer. The chicken was moist and tender like it had been deep fried. Two thumbs up on this one!!👍👍

1 3/4 cups Panko breadcrumbs

Oil spray

Batter

1 egg

1 Tbl Miracle Whip salad dressing.

2 tbsp flour

1/2 tsp salt

Black pepper

Chicken

1 lb chicken tenderloins (or chicken breast cut into 1 inch strips)

Oil spray

Instructions

Preheat oven to 390º

Place the Batter ingredients in a bowl and whisk with a fork until combined. Dip chicken into batter with your left hand.

Pick up a piece of chicken with your left hand and place it into the Panko bowl.

Use your right hand to sprinkle some bread crumbs onto one end of the chicken, then pick up that end of the chicken and turn it over. Pat down gently to press the breadcrumbs onto the chicken, then transfer onto baking tray.

Repeat with remaining chicken.

Spray lightly with oil. Bake for 10 minutes (if small) - 15 minutes (medium to large).

Remove from oven and serve immediately.
This recipe works great in an air fryer oven. Bakes the same amount of time on center rack.

Chicken Tortilla Soup

Since living in AZ we have had this soup several times. Although it's spicier than we are used to, the flavor is robust. I tone it down a little by using a smaller jalepeno and take out the seeds. 

Packaged tortilla strips found in the salad dressing isle or make your own

Soup:

2 tablespoons olive oil

1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)

1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; include or discard them based on preference)

4 garlic cloves, peeled and finely minced

32 ounces (4 cups) low-sodium chicken broth

2  14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)

1  15-ounce can black beans, drained and rinsed (I use 1/2 can)

2 cups shredded cooked chicken (use store bought rotisserie chicken to save time)

1 1/2 cups corn (I use one can, discard the juice) You can use frozen or fresh

1 tablespoon lime juice

1 tablespoon chili powder

2 teaspoons cumin

2 teaspoons salt, or to taste

1 teaspoon black pepper

1 teaspoon smoked paprika (regular paprika may be substituted with a dash of liquid smoke added to the kettle)

1/8 teaspoon cayenne pepper, optional and to taste
1 can evaporated milk

1/3 cup fresh cilantro leaves, finely minced (I don't use)

 If you make your own tortilla strips: Preheat oven to 375º, line a baking sheet with foil to save cleanup time, loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside. While strips bake, begin making the soup.

Soup – To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.

Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.

Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.

Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes. Add evaporated milk. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.

Add the cilantro and boil 1 minute.

Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).

Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months. Extra tortilla strips will keep in airtight at room temp for up to 5 days.

Mandarin orange jello

When I make this recipe I use sugar free jello and sugar free fruit to keep it as low sugar as I can. It is very good and always a big hit.

Mandarin orange jello

YIELD: 8 cups

1 1/2 cups hot water

1 6 oz package of orange jello

1 12 oz Cool Whip

1 20 oz. can crushed pineapple, drained

2 10 oz. cans of mandarin oranges, drained

coconut, chopped walnuts, or mini marshmallows, optional (I never use)

Add 1 1/2 cups of hot water to jello in a large bowl. Mix well until all disolved. Let this cool on top of your counter until it is cool enough to put in the refrigerator. Cool in the refrigerator approximately

15 to 20 minutes. You don't want the jello to set up. You want the jello to be cool and when you stick

your finger in it comes out with an orange coating. The jello is still in liquid form. Next, add the cool

whip and stir well until all the jello is mixed in. Add the pineapple and mix well. Add the mandarin

oranges last and fold in gently so as to not break up the oranges. Chill for a half an hour or over night is best.

Parmesan Baked Chicken

Finding recipe with low to no carbs is difficult and then add no frying too. Now that's a challenge. After purchasing an air fryer oven, we can have the best of both worlds and not hurt our diet plan. There is a lot of flavor in this recipe. Chicken strips also work great for this recipe.

Baked Parmesan Chicken

4 pieces of chicken

1/4 cup all-purpose flour

2 teaspoons garlic powder

1 teaspoon dried Italian seasoning

1/4 teaspoon black pepper

1 teaspoon kosher salt

2 eggs + 2 tablespoons milk

1 cup Panko breadcrumbs

3/4 cup grated Parmesan cheese

 Preheat oven to 375 degrees. Cover a baking sheet with foil or parchment paper.

In a shallow dish, combine flour, black pepper, salt, garlic powder and Italian seasoning.

In another shallow dish, whisk together eggs and milk.

In a third shallow dish, combine Panko breadcrumbs and Parmesan cheese.

Pat chicken dry with a paper towel.

Set up assembly line to coat chicken in this order: flour, eggs, Panko. First dredge chicken in the flour mixture, then in the eggs and then coat with the Panko/Parmesan mixture. Once coated, arrange on the prepared baking sheet.

Spray tops of chicken with nonstick cooking spray.

Bake for 35-40 minutes or until crispy and golden brown and cooked through. If the tops aren't brown enough for your taste, flip on the broiler for a few minutes; careful not to let them burn.

Cheesy Cauliflower breadsticks

4 cups cauliflower riced, about 1 large head of cauliflower

4 eggs

2 cups mozzarella cheese I used a Tex Mex blend

3 tsp oregano

4 cloves garlic minced

salt and pepper to taste

1 cup mozzarella cheese or more, for topping

Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.

Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.

Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Let the cauliflower cool just until there's no more steam coming from it. Place the microwaved cauliflower in a large bowl and add the eggs, 2 cups of mozzarella, oregano, garlic, salt and pepper. Mix everything together.

Separate the mixture in two and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks.

Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Don't be afraid the crust is not soggy at all. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.

Slice and serve