Pita Pizza

Pita Pizza

Ingredients

• 1 store-bought pita bread
• ¼ cup pizza sauce
• ½ cup mozzarella cheese, shredded
• pepperoni slices
• basil and red pepper flakes for garnish

Instructions

• Spread the pizza sauce on top of the store-bought pita bread.
• Sprinkle on half mozzarella cheese.
• Arrange the pepperoni slices and add any additional toppings if you are using them. Then top with remaining mozzarella cheese.
• Carefully place the assembled pita pizza in the air fryer basket. Cook one pizza at a time. Cook at 375° for 4-5 minutes. *Alternatively, place the pizza on a baking sheet pan then bake for 5-7 minutes at 400° or until cheese is melted.
• Slice pizza and garnish with fresh basil and red pepper flakes if you would like!

Nutrition

Calories: 245kcal | Carbohydrates: 33g | Protein: 12g | Fat: 7g  

Recipe alternatives: 

- Swap the pizza sauce for Alfredo sauce, Ranch dressing, or BBQ sauce.

- Other toppings we love are ham, bacon bits, pineapple, sausage, and sliced jalapeños from a jar.

Green Apple Snickers Salad

 

Green Apple Snickers Salad

Ingredients

• 1 small (3.4-ounce) box instant vanilla pudding
• 1 cup milk
• 16 ounces cool whip
• 4 Granny Smith apples
• 6 (1.86 oz) Snickers bars
• caramel sauce

Instructions

• Whisk milk and pudding, then fold in the cool whip.
• Cut up apples and Snickers and mix in. Drizzle caramel sauce on top. Serve cold or layer and serve cold.
  Serves 12

Notes

Make ahead of time. Make this Snicker salad recipe up to a day in advance. The coating of the Whipped Cream will help keep the apples from browning, but to be extra cautious, pretreat the apples (with Sprite), before mixing up the recipe.

STORE. Keep leftover Snicker apple salad covered, in the fridge, for 2-3 days. Over time, the extra moisture from the apples will begin causing the whipped cream to separate. It is still safe to eat. Give it a good stir or add a bit extra whipped cream to help smooth it out.

Nutrition

Calories: 210kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g

Crock Pot Peanut Clusters

Crock Pot Peanut Clusters

Source: Kristin P.

Ingredients

• (2) 16 oz lightly salted peanuts
• 12 oz semisweet chocolate chips
• 12 oz milk chocolate chips
• 20 oz Reeses peanut butter chips
• 2 lbs white almond bark - broke into squares

Instructions

• Layer all the ingredients in order starting with peanuts in a crock pot, with the almond bark on top.
• Cook on low for 1 hour.
• Then stir every 15-20 minutes to ensure that chocolate does not burn on the bottom of pthe crock pot.
• Once all ingredients are melted, stir thoroughly to combine.
• Use a spoon or a cookie scoop to scoop clusters onto a cookie sheet lined with wax paper or parchment paper.  Put in the refrigerator or all them to sit at room temperature until the chocolate has completely set (usually 1-2 hours).
• Store the clusters in a airtight container or ziplock bag in the refrigerator.  Enjoy!

Nutrition

Calories: 247kcal | Carbohydrates: 23g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 3mg | Sodium: 6

Holiday Trail Mix

Holiday Trail Mix

Source: Sue R.

An awesome road trip munchy for holiday travels. My personal favorite bite recipe for a perfect ratio in your mouth every time… 1 pretzel ball, 1 hot tamale, 1 M&M, 2 peanuts, 1 marshmallow… throw it back! 

K. Will disagrees with this ratio, but has yet to find his bite recipe preference 😄

Ingredients

12 oz bag Snyder’s Rounds, mini pretzel balls (found at Pepperidge Farms discount store for cheap)

18 oz (-ish, give or take on ounces) hot tamales

16 oz (-ish) milk chocolate holiday M&Ms 

16 oz (-ish) honey roasted peanuts

5 oz mini marshmallows 

Instructions

Gently toss together in a large bowl. Store in a sealed container or bag. 

Or separate into holiday treat bags to give away! 

Paisley’s favorite bite recipe… 2 pretzel balls, 1 hot tamale, 2 M&Ms, 2 peanuts, 1 marshmallow.

Graham Cracker Toffee

 

Graham Cracker Toffee

This is an easy candy recipe! A perfect addition to your Christmas cookie trays and holiday dessert tables.

Ingredients

• 15 full honey graham crackers (approximately 1 ½ sleeves)
• 1 ¼ cups butter
• 1 ¼ cups brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt or sea salt
• 2 cups (10 ounces) milk chocolate chips
• ⅔ cup Heath or Skor toffee bits or other toppings

Instructions

Line a jelly roll pan (10 x 15 inches) with nonstick foil or parchment paper. You can also use a silicone baking mat. Preheat the oven to 350°F. Place the crackers in a single layer on the jelly roll pan. You may have a little space left over – that is perfectly fine. Set aside.
Melt brown sugar and butter together in a 3 quart heavy sauce pan, stirring frequently over medium heat.
Bring mixture to a boil, and boil for 3 full minutes stirring almost continuously. (If using a candy thermometer, you are looking for 270°F-290°F degrees.)
Remove from heat and stir in vanilla extract and salt. 

Pour mixture over the top of the graham crackers and spread evenly over the crackers with a spatula.
Place the pan in the oven to cook for 5 to 7 minutes. It should be bubbling vigorously when removed. 

Remove the pan from the oven and immediately sprinkle chocolate chips over the top. Cover the pan with foil or lid, and let sit for 5 minutes or until the chocolate chips have softened enough to spread easily.
Remove foil and use an offset spatula to gently spread melted chocolate.
Top with Heath toffee bits (or other toppings).
Let toffee set up at room temperature until completely cooled, or chill in fridge for at least 2 hours.
Use your hands to "crack" it or use a knife to cut into squares. 
Serve and enjoy.

Nutrition

Calories: 266kcal | Carbohydrates: 27g | Protein: 1g | Fat: 17g 

Swedish Meatballs

 

Swedish Meatballs 

Ingredients

• 2 (10.5 oz) cans Cream of mushroom soup
• 2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon A1 sauce
• 1 packet dry onion soup mix
• 32 ounces bag frozen meatballs
• 1/2 cup sour cream

Instructions

• Load the slow cooker: Add the cream of mushroom soup, beef stock, Worcestershire sauce, A1 sauce, and the onion soup packet to your slow cooker. Whisk together until smooth. Add frozen meatballs, and stir to coat the meatballs evenly.
• Let it cook: Cover and cook on high for 2–3 hours, or on low for 4–5 hours, until the meatballs are heated through and the sauce is bubbling around the edges. 
• Finish with sour cream: With about 20 minutes left, stir in the sour cream. Let it warm and melt into the sauce.
• Serve and enjoy: Spoon over noodles, rice, mashed potatoes, or enjoy straight from the slow cooker. You can garnish with fresh parsley. 
  
  
  
  Serves 6(about 10 meatballs per serving in sauce mixture)

Nutrition facts 

(for meatballs and sauce only)

Calories: 638 | C 20g | P 27g | F 48g

Notes

Calculate extra calories and macros if served over egg noodles, mashed potatoes, or rice. 

Air Fryer Veggies

 

Air Fryer Veggies

These veggies are an easy side dish.

INGREDIENTS

Potatoes of choice, thinly sliced and bite size

Baby Carrots, thinly sliced and bite size

1 tsp olive oil, as needed

Ranch seasoning, as desired

DIRECTIONS

Add sliced potatoes and carrots to a large bowl. Toss with olive oil to help moisten carrots a little bit. Generously season veggies with ranch seasoning; stir to evenly coat. Air fry vegetables at 400° for 8-10 minutes, or until desired crispiness is achieved. 

Option: Air Fry potatoes only with ranch seasoning. No oil needed. Potatoes have enough moisture. 

One Skillet Chicken Enchiladas

One Skillet Chicken Enchiladas

INGREDIENTS

24 oz Lightly Breaded Chicken Breast Chunks

1.5 cups (12-15 oz) red enchilada sauce 

15 oz canned black beans, drained & rinsed 

1/2 cup salsa 

6 white corn tortillas, cut into 1” strips 

1cup Mexican blend cheese, shredded 

Optional toppings: 

Tomato 

Cilantro 

Avocado 

Sour cream or Greek yogurt 

INSTRUCTIONS 

1. Air fry breaded chicken according to package. Cut up chicken into bite sized pieces.

2.  In a large skillet; add chicken pieces, enchilada sauce, black beans, and salsa. Bring mixture to simmer and heat until black beans are tender. 

3. Add in strips of tortilla and stir gently until evenly coated. Top mixture with shredded cheese and cover for 3min. Garnish with your desired toppings. 

Serves 6

Nutrition per serving without toppings: 250 grams | 

436 calories, C 37g, F 14g, P 31g

Recipe substitute: Swap breaded chicken chunks for 1.5 lbs chicken breast cut up into bite sized pieces, 1 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp oregano, salt and pepper to taste. Step 1 is to season chicken pieces with all seasonings listed. Sauté in large skillet over medium heat. Cook until lightly browned and throughly cooked. Continue with step 2.