Monterey Chicken from Chili’s is kind of nostalgic for me. When I was a 14 or 15 we had just gotten a Chili’s in our small town. My friends and I immediately made it “our place” to go when we would “go out on the town” in our extra sparkly lipgloss and love spell lotion on Friday night. Going out on the town basically meant we’d get dinner at Chili’s and/or go see a movie and wait for my mom to come get us. I can’t tell you how many laughs were shared over a plate of Monterey Chicken and mashed potatoes. It still makes me think of all those dorky dinner dates I’d share with my friends back then.

Since then, they’ve actually discontinued it as a meal on its own which annoyed the crap out of me so I decided to make it at home instead. I’m super excited to share this recipe for my Air Fryer Monterey Chicken with you because I think you’ll just love it so much!

First we’re going to prep some tomatoes and green onions. This dish is traditionally topped with either chopped tomatoes and onions or pico de gallo. Both options are super delicious. I go back and forth between the two, but decided that I’d keep it simple. It’s also good without the chopped tomatoes too! It’s up to you.

You should prep this part before getting started on the chicken so it’s all ready to go when the chicken is done. Chop up one or two (seeded) Roma tomatoes and about 2-3 green onions. I throw’m into a Tupperware, cover it, and place in the fridge until ready to plate your chicken.

Ah, a photo of raw chicken. How delightful!

Grab two large chicken breasts (about 8 oz each) and slice in half so they’re about 4 oz each. Spray each side of chicken with avocado oil spray, mix up 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/4 tsp pepper, and rub into both sides of chicken.

I prefer using Avocado Oil Spray in the Air Fryer because it’s the best in high temperature situations. It also doesn’t leave a “crusty” film you have to scrub the daylights out of on the Air Fryer pan. You can find Avocado Oil Spray in any ol’ grocery store near where the other cooking sprays are.

Be sure to preheat your Air Fryer for about 5 minutes at 360 degrees.

Place chicken (without any BBQ sauce or toppins) in preheated Air Fryer and cook for about 6 minutes.

After the timer beeps, flip chicken, and brush both sides of chicken with BBQ sauce. Top evenly with reduced fat Mexican style shredded cheese, and chopped crispy center cut bacon. It works out to be about one tbsp of BBQ sauce, 2 tbsp of cheese, and 1 piece of bacon per chicken breast.

Continue to cook in the Air Fryer for another 6-8minutes or the chicken temps at 165 degrees. I’ll usually take it out around 162 degrees then let it rest for a few minutes. It’ll finish cooking those few extra degrees while you leave it alone and let the juices redistribute. The exact time really depends on how thick your chicken is. For thinner breasts I would check the temp sooner. I’ve said it before and I’ll say it again. The best way to get yourself properly cooked chicken is by temping it. This thermometer is my tried and true trusty companion.

I use Sugar Free G. Hughes BBQ Sauce most of the time. If you’re not into Sugar Free stuff, totally fine! Sometimes I just use regular since it’s just about one tablespoon of sauce per piece of chicken. Eric prefers it with regular so I just make half a batch that way. Easy to please everyone with this recipe.

And you’re all done! Despite the lengthy instructions, this Air Fryer Monterey Chicken really couldn’t be any easier to make!

Top it off (if you choose to) with the chopped tomato and green onion mixture or some pico de gallo!

Materials

• 2 large chicken breasts(about 8 oz each) cut in half to make them about 4 oz each
• 1 tsp kosher salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 1/4 cup BBQ Sauce (I use G Hughes Sugar Free BBQ sauce, but any kind will do)
• 1/2 cup shredded Reduced Fat Mexican Cheese (I love the Kroger brand’s blend of Reduced Fat colby jack, monterey jack, cheddar, and mozzarella)
• 4 slices cooked and chopped center cut bacon I use Oscar Meyer
• Avocado Oil Spray (you can find this in any grocery store near the other cooking sprays. I prefer using this, but any cooking spray will work)

Topping (optional)

• 1-2 roma tomates (seeded and diced)
• 3-4 green onions (green and white parts) (diced)
• you can also do Pico De Gallo on top

Instructions

• Preheat Air Fryer to 360 degrees.
• Mix together garlic powder, salt, and pepper. Spray chicken on both sides with avocado oil spray then rub with the spices. Place in the Air Fryer and cook for 6 minutes.
• Flip chicken over and brush each side with evenly with BBQ sauce then top with cheese and bacon.(It works out to be about 1 tbsp of sauce, 2 tbsp of cheese, and 1 slice of center cut bacon per piece of chicken if you want to be super accurate)
• Continue to cook chicken in the Air Fryer for an additional 6-8 minutes.*It really depends on the thickness of your chicken how much longer it will need. I always recommend using a meat thermometor to temp your chicken to determine if its done or not. I take it out around 162ish degrees and set on a plate for a few minutes to finish cooking and let the juices redistribute.
• If you choose to, top them off with chopped tomatoes and green onions or pico de gallo.

Notes

Serving size: 1 piece of chicken with toppings.

204 calories, 5.7g fat, 2g saturated fat, 3.5g carbohydrates, 0.4g fiber, 0g sugar 41.4g

*WW Points and Nutritional information figured by using G. Hughes Sugar Free BBQ Sauce if you use a different type of BBQ Sauce please note that the nutritional info and points may change.

Experience warmth and flavor in every spoonful with our Roasted Cauliflower Soup!

No-Bake Custard Cream Dessert with Biscuits and Fruit Topping

Discover the ultimate comfort food with “Savory Surprise: Cheesy Beef Stuffed Potato Cakes,” a dish that promises a delightful blend of flavors and textures. These potato cakes are crispy on the outside, tender on the inside, and filled with a savory mixture of seasoned beef and gooey cheese. Perfect for utilizing leftover mashed potatoes and turning them into something extraordinary, these stuffed potato cakes make for a satisfying meal or appetizer that will impress family and guests alike.

Why You’ll Love Cheesy Beef Stuffed Potato Cakes:

• Flavorful and Filling: Combines the heartiness of beef with the creamy richness of cheese and potatoes.
• Versatile Dish: Can be served as a main course, a side dish, or a tasty appetizer.
• Great for Leftovers: An excellent way to repurpose leftover mashed potatoes and cooked beef.
• Customizable: Easy to adjust the filling to include different types of cheese, herbs, and spices to suit your taste.

Ingredients Notes For Cheesy Beef Stuffed Potato Cakes:

• Mashed Potatoes: The base of the cakes, providing structure and creamy texture. Best if the mashed potatoes are chilled.
• Ground Beef: Cooked and seasoned, adding a savory element to the filling.
• Cheese: Cheddar, mozzarella, or any melty cheese adds a gooey, flavorful center to the cakes.
• Seasonings: Salt, pepper, garlic powder, and onion powder enhance the overall flavor.
• Breading: A coating of flour, beaten eggs, and breadcrumbs gives the potato cakes a crispy exterior.
• Cooking Oil: For frying, ensuring a golden and crunchy crust.

Recipe Steps:

1. Prepare the Filling: Mix cooked ground beef with cheese and seasonings. Form into small patties or balls that will fit inside the potato cakes.
2. Shape the Potato Cakes: Divide the mashed potatoes into equal portions. Flatten each portion, place a beef and cheese patty in the center, and then enclose the filling with the mashed potatoes, forming a cake.
3. Bread the Cakes: Dip each potato cake first in flour, then in beaten egg, and finally in breadcrumbs, ensuring an even coating.
4. Fry: Heat oil in a pan and fry the potato cakes until golden brown on both sides and the cheese inside is melted.
5. Serve: Let the potato cakes cool slightly before serving to allow the cheese to set, making them easier to eat.

Storage Options:

• Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
• Reheat: Best reheated in the oven or in a skillet to maintain the crispy exterior.

Heavenly No-Bake Chocolate Orange Dessert

There’s an undeniable charm in beginning your day with a homemade, heartening meal. It’s like reliving a cherished tradition, but with a health-conscious twist. Our recipe today marries the simplicity of the past with contemporary wellness: Low Carb Egg Bites with bacon and gruyere cheese. Picture this: fluffy eggs with a velvety texture, mingled with crispy bacon, all nestled in the rich embrace of gruyere cheese. It’s a delightful morning treat, offering comfort without the weightiness often associated with traditional breakfasts. These egg bites, a nod to French cuisine, have been adapted for an easy, on-the-go breakfast or a leisurely brunch in your backyard oasis.

While these egg bites are a treat by themselves, pairing them with a lightly dressed salad can add a fresh, vibrant touch to your meal. A hot cup of coffee or tea, along with a spoonful of fresh salsa or a light hollandaise drizzle, can transform this meal into a celebration of old and new traditions.

Ingredients:

8 large eggs

1/2 cup heavy cream

1 cup freshly grated gruyere cheese

6 strips of bacon, cooked until crisp and crumbled

Salt and pepper to taste

Non-stick cooking spray or butter for greasing

Fresh chives, finely chopped for garnish (optional)

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PREPARATION:

Preheat your oven to 375°F (190°C) and prepare a muffin tin with a light coating of non-stick spray or butter.

In a large bowl, whisk together the eggs and heavy cream until smooth.

Gently fold in the crumbled bacon and gruyere cheese, seasoning with salt and pepper.

Ladle the mixture into the muffin tin cups, filling them just below the top.

Bake in the oven for 15-20 minutes until they puff up and turn lightly golden.

Allow the egg bites to cool briefly before removing them with a knife’s help onto a warm plate.

Variations & Tips:

No gruyere? Sharp cheddar or Swiss cheese are great substitutes.

For a veggie twist, add chopped spinach or diced bell peppers.

Watching your sodium intake? Let the natural flavors of the cheese and bacon shine.

These egg bites store well in the fridge and can be gently reheated in the microwave, perfect for busy mornings or quick snacks.

Start your day with these delicious, low-carb egg bites, blending the comfort of tradition with modern health consciousness – a truly delightful way to wake up!

Enjoy !

Ingredients:

24 white button mushrooms

8 oz cream cheese, softened

1/2 lb bacon, cooked and diced

4 oz diced jalapeños, drained

2 cloves garlic, minced

3/4 cup shredded cheddar cheese

PREPARATION:

Preheat your oven to 350°F (175°C).

Remove and set aside the stems from the mushrooms. Clean the caps.

Combine cream cheese, bacon, jalapeños, garlic, and cheddar cheese in a bowl.

Fill each mushroom cap with the mixture.

Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, until they are tender and the filling is hot and bubbly.

Enjoy and Share Your Jalapeño Popper Mushrooms!

These Jalapeño Popper Mushrooms are perfect for any gathering, offering a unique and delectable twist on a classic. The blend of spicy jalapeños, creamy cheese, and savory mushrooms is bound to leave everyone wanting more. Share this delightful recipe with friends and family, and let the flavors whisk you away on a culinary adventure. Bon appétit!

Enjoy !

Homemade Bread Rolls Recipe

Transform your dinner routine with the convenience and comfort of Slow Cooker Ground Beef Chow Mein. This recipe reimagines the classic Chinese-American dish by incorporating ground beef for ease and simplicity, all while maintaining the beloved flavors and textures of traditional chow mein. Let your slow cooker do the heavy lifting as you enjoy the fusion of savory beef, crisp vegetables, and tender noodles, all brought together with a rich, flavorful sauce. Perfect for busy weeknights, this dish promises a hassle-free way to enjoy a homemade, hearty meal that’s sure to become a new family favorite.

Why You’ll Love Slow Cooker Ground Beef Chow Mein:

• Convenience: Set it and forget it with this slow cooker recipe that simplifies meal prep and cooking.
• Versatile: Easily customizable with your choice of vegetables and additional ingredients to suit your taste preferences.
• Family-Friendly: A delicious way to introduce diverse flavors to your family’s dinner table, pleasing both adults and children alike.
• Nutritious: Packed with protein and vegetables, making it a balanced and satisfying meal.

Ingredients Notes For Slow Cooker Ground Beef Chow Mein:

• Ground Beef: Lean ground beef is recommended for its lower fat content. Brown it before adding to the slow cooker to enhance the flavor.
• Vegetables: Traditional chow mein vegetables include cabbage, carrots, and onions. Feel free to add bell peppers, snap peas, or broccoli for extra nutrition and color.
• Chow Mein Noodles: Pre-cooked chow mein noodles or ramen noodles work well. Add them towards the end of cooking to maintain texture.
• Sauce Ingredients: A blend of soy sauce, oyster sauce, sesame oil, and chicken broth forms the base of the flavorful sauce. Garlic, ginger, and a touch of brown sugar add depth and complexity.
• Cornstarch Slurry: Thickens the sauce, ensuring it coats the beef and vegetables evenly.

Recipe Steps:

1. Brown the Beef: In a skillet, brown the ground beef with a little garlic and ginger. Drain any excess fat and transfer the beef to the slow cooker.
2. Add Vegetables: Add the sliced cabbage, carrots, and onions (and any other vegetables you’re using) to the slow cooker on top of the beef.
3. Prepare the Sauce: In a bowl, whisk together the soy sauce, oyster sauce, sesame oil, chicken broth, and brown sugar. Pour this mixture over the beef and vegetables in the slow cooker.
4. Cook: Set your slow cooker to low and cook for 6-7 hours, or on high for 3-4 hours, until the vegetables are tender but still crisp.
5. Add Noodles: About 30 minutes before serving, stir in the pre-cooked chow mein noodles and the cornstarch slurry to thicken the sauce. Cover and allow to cook until the noodles are heated through.
6. Serve: Garnish with green onions and a sprinkle of sesame seeds before serving.

Storage Options:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm in the microwave or on the stovetop, adding a little water or broth if necessary to loosen the noodles and sauce.

Experience the ultimate in comfort food with the “Cheesy Delight: Nacho Cheese Beef Wrap,” a mouthwatering creation that wraps up the savory goodness of seasoned beef, velvety nacho cheese, and fresh toppings in a soft, warm tortilla. This dish is a flavorful fusion of classic nacho elements and the convenience of a wrap, making it perfect for a satisfying lunch, easy dinner, or a crowd-pleasing game day snack. Packed with flavor and customizable to your liking, this beef wrap is sure to become a new favorite in your recipe rotation.

Why You’ll Love Nacho Cheese Beef Wrap:

• Bold and Savory Flavors: Combines the hearty taste of beef with the rich, creamy texture of nacho cheese.
• Customizable: Easily adapt the fillings to include your favorite nacho toppings like jalapeños, salsa, and guacamole.
• Convenient and Portable: Perfect for on-the-go meals or easy home dining, with all the nacho flavors neatly wrapped up.
• Family-Friendly: A hit with both kids and adults, allowing everyone to build their wrap to their tastes.

Ingredients Notes For Nacho Cheese Beef Wrap:

• Ground Beef: The main protein, seasoned with taco or nacho spices for that classic flavor.
• Nacho Cheese Sauce: Choose from homemade or store-bought for that iconic cheesy experience.
• Tortillas: Large, soft tortillas are the best choice for holding all the delicious fillings.
• Fresh Toppings: Lettuce, tomatoes, onions, and cilantro add freshness and crunch.
• Optional Add-Ins: Refried beans, rice, sour cream, or sliced olives can enhance the wrap with extra flavors and textures.

Recipe Steps:

1. Cook the Beef: Brown the ground beef in a skillet, draining any excess fat, and season with your chosen spices.
2. Warm the Tortillas: Heat the tortillas in a dry skillet or microwave to make them pliable.
3. Assemble the Wraps: Spread a layer of nacho cheese on each tortilla, then add the cooked beef and your choice of fresh toppings.
4. Roll the Wrap: Fold in the sides of the tortilla and roll tightly to enclose the fillings.
5. Serve: Enjoy the wraps immediately, or grill briefly in a hot skillet for a crispy exterior.

Storage Options:

• Refrigerate the Components: Store the cooked beef and other ingredients separately in the refrigerator for up to 3 days. Assemble the wraps fresh when ready to eat.
• Freezing: Freezing is not recommended for fully assembled wraps due to the fresh ingredients and nacho cheese

Looking for a convenient and delectable supper choice that requires no work and is packed with taste? Consider this Speedy Zucchini Frittata as your ultimate choice. It is an overlooked gem in the realm of quick and simple dinners, providing a delectable supper option in a little 5 minutes. Featuring simple ingredients and requiring minimum preparation, this frittata is an ideal option for hectic weeknights when time is limited. Prepare yourself to reexperience the pleasure of a gratifying dinner prepared quickly!

List of ingredients:

2 zucchini of medium size, chopped into thin pieces
There are 5 eggs.
50 milliliters of milk
2 cloves of garlic, finely chopped
Chopped parsley 30 grams of flour
200 grams of shredded mozzarella cheese Vegetable fat (such as oil or butter)
Season with salt and freshly ground black pepper according to your preference.

Directions:

Warm a tablespoon of vegetable grease in a non-stick pan over medium heat.
Place the zucchini slices into the pan and cook over medium heat for 2-3 minutes, or until they start to get tender.
Simultaneously, in a mixing bowl, vigorously combine the eggs, milk, minced garlic, chopped parsley, flour, and shredded mozzarella cheese with a whisk. Season the dish with salt and freshly ground black pepper according to your preference.
Pour the egg mixture evenly over the sautéed zucchini in the skillet.
Prepare the frittata by cooking it for a duration of 2-3 minutes, or until the outside edges start to solidify.
Delicately insert a spatula underneath the frittata and cautiously raise the sides to facilitate the movement of any raw egg mixture towards the bottom of the pan.

Once the bottom of the pan is firm and the top is somewhat liquid, move it to a broiler that has been warmed.

Grill the frittata for 2-3 minutes, or until the top is a golden brown color and the middle is fully cooked.

Take the pan off of the broiler and allow the frittata to cool for a little while.
With the aid of a spatula, gently transfer the frittata onto a platter intended for serving.
Slice the frittata into triangular pieces and serve immediately, maybe decorated with extra finely chopped parsley.

Conclusion:

The Speedy Zucchini Frittata is a remarkable dish due to its quick preparation and appealing taste. In a little 5 minutes, you may indulge in a delectable supper that is certain to satiate your appetite and captivate your palate. Whether you are preparing a meal for yourself or satisfying the appetites of a hungry family, this frittata is certain to become a beloved addition to your repertoire of recipes. Despite its simplicity, this recipe offers a powerful combination of flavor and ease.

Making the Most of Zucchini: A Quick and Easy Recipe

Ingredients

• 30 oz frozen shredded hash brown potatoes thawed
• 2 tbsp olive oil
• 1 yellow onion diced
• 3 large garlic cloves minced
• 1/4 cup all purpose flour
• 2 cups whole milk (can use reduced fat if needed)
• 1 cup chicken stock
• 1 cup sour cream
• 8 oz shredded sharp cheddar cheese
• 1 1/2 tbsp minced parsley (can use dried parsley if needed)
• salt
• fresh cracked black pepper
• 1 cup shredded sharp cheddar cheese topping

How To Make Hashbrown Casserole

Preheat oven to 350 and grease a 9×13 casserole baking dish.
Preheat medium pot over medium heat on stove-top.
Add oil, heat it through and add onions. Saute onions until they start to brown.
Smash and mince garlic and add it to the onions. Stir and saute until fragrant.
Sprinkle flour over the onions and stir well. Stir for a few seconds and start slowly pouring in chicken stock, while stirring. Pour in milk after that while stirring as well.

Let the mixture heat through and start to thicken.
Stir in sour cream, cheese, salt, and pepper. Let the mixture cook and thicken as the cheese melts. Taste to make sure you have enough seasoning.
Stir in parsley.

Mix hash browns and cheese sauce in a large bowl and spread the mixture in the prepared casserole dish. Make sure it’s all spread evenly throughout.
Spread some more cheese on top and bake for 35-40 minutes, until casserole browned and bubbles around the edges.

Savor the comfort of “Comfort Classic: Slow Cooker Salisbury Steak Meatballs,” a hearty and delicious dish that transforms the traditional Salisbury steak into succulent, easy-to-serve meatballs. Cooked slowly in a rich mushroom gravy, these meatballs are perfect for a comforting dinner, served over mashed potatoes or noodles. This slow cooker recipe simplifies meal preparation, making it ideal for busy weekdays, cozy family dinners, or whenever you need a warm, satisfying meal.

Why You’ll Love Slow Cooker Salisbury Steak Meatballs:

• Comfort Food at Its Best: Enjoy the flavors of a classic comfort dish in an easy-to-eat format.
• Set and Forget: Let the slow cooker do the work for you, freeing up your time for other activities.
• Versatile Serving Options: Perfect over mashed potatoes, egg noodles, or even rice.
• Crowd-Pleaser: Great for family meals or gatherings, appealing to both adults and children.

Ingredients Notes For Slow Cooker Salisbury Steak Meatballs:

• Ground Beef: Use lean ground beef for best results, as it provides enough flavor without being too greasy.
• Breadcrumbs and Milk: Help bind the meatballs and keep them moist.
• Egg: Acts as a binder to hold the meatballs together.
• Seasonings: Onion powder, garlic powder, and Worcestershire sauce enhance the meaty flavor.
• Mushrooms: Sliced or chopped, mushrooms are essential for the gravy, adding earthiness and texture.
• Beef Broth: Forms the base of the gravy, enriching the overall dish.
• Cornstarch: Used to thicken the gravy to the perfect consistency.
• Fresh Parsley: For garnishing and adding a fresh note.

Recipe Steps:

1. Prepare the Meatballs:
   • In a bowl, mix together ground beef, breadcrumbs soaked in milk, egg, onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Form into meatballs about the size of a golf ball.
2. Brown the Meatballs (optional):
   • Though optional, browning the meatballs in a skillet before adding to the slow cooker can enhance their flavor and texture.
3. Make the Gravy:
   • In the slow cooker, whisk together beef broth, a splash more Worcestershire sauce, and a little cornstarch to create the base for your gravy. Add sliced mushrooms to the mixture.
4. Cook:
   • Place the meatballs into the slow cooker. Cover and cook on low for 4-6 hours or on high for about 3 hours, until the meatballs are cooked through and the gravy has thickened.
5. Thicken the Gravy (if needed):
   • If the gravy isn’t thick enough by the end of cooking, you can thicken it with a slurry of cornstarch and water. Add to the slow cooker, stir, and let cook for an additional 20-30 minutes.
6. Serve:
   • Serve the meatballs and gravy over mashed potatoes, egg noodles, or steamed rice. Garnish with chopped fresh parsley.

Storage Options:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze the meatballs and gravy separately in suitable containers for up to 3 months. Thaw in the refrigerator overnight before reheating.