Air Fryer Buffalo Chicken Nuggets

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Air Fryer Buffalo Chicken Nuggets are spicy and easy! Great for game day eats, lunch or dinner over a big salad. 

Delicious 😋

Air Fryer Buffalo Chicken Nuggets

Appetizer, Poultry

Prep Time: 5 mins Cook Time: 16 minsServings: Yield: 4 servings Source: skinnytaste.com

Buffalo Chicken Nuggets

INGREDIENTS

1 lb boneless, skinless chicken breast (2 breasts)

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp chili powder, use ground cayenne to make it hotter

1/8 tsp black pepper

3/4 cup seasoned panko, or gluten-free crumbs

olive oil spray

3 tablespoons Frank’s Hot Sauce, or your favorite hot sauce

optional: celery stalks and carrot sticks, 1/2 cup blue cheese dressing, for serving

DIRECTIONS

Cut the chicken into small bite sized chunks. Season with garlic powder, paprika, chili powder and black pepper.

Place panko in a small bowl. Place the hot sauce in another small bowl.

Dip the chicken into the hot sauce a few at a time, then into the crumbs and place on the air fryer basket in a single layer, in batches if needed.

Spray the top generously with olive oil and air fry 8 minutes at 400, flipping halfway and spraying the other side when you flip.

Serve with celery and carrot sticks and blue cheese dressing, if desired.

NUTRITION

Calories: 180kcal, Carbohydrates: 9.5g, Protein: 27g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 83mg, Sodium: 501.5mg, Fiber: 0.5g, Sugar: 1g

Chicken Enchilada Soup

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Chicken Enchilada Soup

Chicken Enchilada Soup has everything you love about chicken enchiladas… in one big bowl of soup!


Chicken Enchilada Soup (Slow Cooker and Instant Pot)

★★★★★

Skinny Taste, Soups & Stews

Prep Time: 10 mins Cook Time: 20 mins Servings: Yield: 6 servings Source: skinnytaste.com

INGREDIENTS

2 tsp olive oil

1/2 cup onion, chopped

3 cloves garlic, minced

3 cups less sodium chicken broth

8 oz can tomato sauce

1-2 tsp chipotle chili in adobo sauce, or more to taste

1/4 cup chopped cilantro, plus more for garnish

15 oz can black beans, rinsed and drained

14.5 oz can petite diced tomatoes

2 cups frozen corn

1 tsp cumin

1/2 tsp dried oregano

2 skinless chicken breasts, 16 oz total

For topping:

3/4 cup shredded part skim cheddar cheese

1/4 cup chopped scallions

1/4 cup chopped cilantro

4 oz 1 small haas avocado, diced

6 tbsp reduced fat sour cream, optional

DIRECTIONS

Slow Cooker Directions:

Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.

Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

Instant Pot Directions:

Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.

Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.

Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

NUTRITION

333 Cals 30 Protein 35 Carbs 10 Fats
Serving: 11/2 cups, Calories: 333kcal, Carbohydrates: 35g, Protein: 30g, Fat: 10g, Saturated Fat: 2.5g, Cholesterol: 65.5mg, Sodium: 812.5mg, Fiber: 9.5g, Sugar: 6g Blue Smart Points: 3 Green Smart Points: 7 Purple Smart Points: 3 Points +: 8

Grilled Vegetable Orzo Pasta Salad

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Grilled Vegetable Orzo Pasta Salad

★★★★★

Healthy, Make Ahead, Pasta, Salads, Side dish

Prep Time: 10 mins Cook Time: 15 mins Servings: Yield: 5 servingsSource: skinnytaste.com

INGREDIENTS

1 1/4 cups uncooked orzo pasta, wheat or gluten-free

1 cup chopped cherry tomatoes

1 clove minced garlic

extra virgin olive oil spray

1 small red onion, quartered

1 red bell pepper, seeded and sliced into 4 pieces

1 yellow bell pepper, seeded and sliced into 4 pieces

1 large, 10 ounce zucchini, sliced into 1/4 inch thick rounds

kosher salt

black pepper, to taste

2 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

1/4 cup chopped basil

DIRECTIONS

Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.

Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.

Grill vegetables on a grill basket over oiled grates, covered, (or broil 4 inches from flame) 10-12 minutes or until lightly charred and tender, turning halfway.

Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.

Toss with the remaining olive oil and vinegar and top with chopped basil.

NUTRITION

267 Cals 6.5 Protein 39.5 Carbs 9 Fats
Serving: 11/3 cups, Calories: 267kcal, Carbohydrates: 39.5g, Protein: 6.5g, Fat: 9g, Saturated Fat: 1g, Sodium: 6mg, Fiber: 4g, Sugar: 4.5g Blue Smart Points: 7 Green Smart Points: 7 Purple Smart Points: 7

Pizza Sausage Rolls

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Pizza Sausage Rolls

Pizza Sausage Rolls wrapped in bagel dough with Italian chicken sausage, marinara and mozzarella make a fun recipe your whole family will love. Great game day food!

Pizza Sausage Rolls

Pizza Sausage rolls

Baked goods, Breads, Italian, Kid-Friendly

Prep Time: 20 mins Cook Time: 30 mins Servings: Yield: 4 servings Source: skinnytaste.com

INGREDIENTS

For bagel dough:

1 cup unbleached all-purpose flour, plus more for dusting, (5 oz in weight) use cup4cup for GF*

2 teaspoons baking powder

3/4 teaspoon kosher salt

1 cup non-fat Greek yogurt, (should be thick) I recommend Stonyfield

1 egg white, beaten (whole egg works fine too)

sesame seeds, for topping (optional)

For filling:

2 raw chicken Italian sausage links, 3 oz total (halved lengthwise) I like Premio

4 slices provolone or mozzarella cheese

8 teaspoons pizza sauce or marinara

marinara sauce, for serving (optional)

DIRECTIONS

Preheat oven to 400 degrees F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder and salt and whisk well.

Add the yogurt and mix with a fork or spatula until well combined (it will be sticky and look like small crumbles).

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away). If it’s too sticky, add a few extra sprinkles of flour.

Divide in 4 equal balls.

Working with 1 ball at a time, lightly dust a rolling pin and a work surface and roll dough into a 5 ½” circle, about ¼” thick.

Spread 2 teaspoons pizza sauce down the middle of the circle, leaving about 1/2” border.

Lay 1 slice of cheese in the middle of the circle then top with 1/2 sausage link.

Carefully bring both sides of the dough up, wrap one side around the sausage then the other.

Press dough together so it’s sealed around the sausage and place it on the prepared sheet pan seam side-down.

Repeat with remaining dough, sauce, cheese and sausage.

Brush each with egg wash, top with sesame seeds, if using, and bake for 25-30 minutes.

Allow to cool for 5 minutes then slice into 6 pieces and serve.

NOTES

*I have not tested these with GF flour, but I have made the bagels with cup4cup and had great success so I am sure it will work. You may have to add 5 more minutes to the bake time.

NUTRITION

302 Cals 22 Protein 30 Carbs 10 Fats
Serving: 1roll, Calories: 302kcal, Carbohydrates: 30g, Protein: 22g, Fat: 10g, Saturated Fat: 4.5g, Cholesterol: 51mg, Sodium: 957mg, Fiber: 1.5g, Sugar: 4g Blue Smart Points: 8 Green Smart Points: 9 Purple Smart Points: 8

Breakfast Egg Rolls

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These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.

Breakfast Egg Rolls
SkinnyTaste’s Breakfast Egg Rolls

Breakfast Egg Rolls

★★★★★

Breakfast, Make Ahead, TO TRY

Prep Time: 15 mins Cook Time: 15 mins Servings: Yield: 6 servingsSource: skinnytaste.com

INGREDIENTS

6 large eggs

1 tablespoon water

1/4 teaspoon kosher salt

black pepper, to taste

1/2 pound chicken or turkey sausage

2 tablespoons chopped green onions

2 tablespoons diced red bell pepper

olive oil spray

12 egg roll wrappers

salsa, optional for dipping

DESCRIPTION

These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.

DIRECTIONS

Beat eggs with water, salt and black pepper.

In a medium nonstick skillet, cook sausage over medium heat until no longer pink, 4 minutes, breaking into crumbles; drain.

Stir in scallions and peppers and cook 2 minutes. Set aside on a dish.

Heat the skillet over medium heat and spray with oil.

Pour in egg mixture and cook stirring until eggs are fluffy and cooked. Stir in sausage mixture.

Place 1 eggroll wrapper on a clean, dry work surface with corners positioned like a diamond.

Add 1/4 cup of the egg mixture on the bottom third of the wrapper.

Carefully lift the bottom point nearest to you and wrap it around the filling. Dip your finger into a small bowl of water and run it along the edges of the wrapper.

Fold the left and right corners in toward the center and continue to roll into a tight cylinder.

Repeat with remaining filling and wrappers.

Spray all sides of the egg rolls with oil and rub with your hands to evenly coat.

Preheat air fryer to 370F.

Cook egg rolls in batches for 10 minutes, turning halfway or until golden brown and crisp.

Serve immediately with salsa, if desired.

Egg Roll Oven Recipe:

Bake 400F in a preheated oven 12 to 16 minutes, flipping halfway.

From frozen, 375F 18 to 20 minutes, flipping halfway.

NUTRITION

Serving: 2egg rolls, Calories: 240kcal, Carbohydrates: 24.5g, Protein: 17.5g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 221.5mg, Sodium: 585mg, Fiber: 1g, Sugar: 1g Blue Smart Points: 4 Green Smart Points: 6 Purple Smart Points: 4