Roasted Chicken w/herbs - AF

5 Lb. Chicken, whole, with skin

1 t. Garlic powder

1 t. Onion powder
1 t. Sea Salt
1 t. Black pepper
½ t. Thyme
2 T. Olive oil

1. Rub the chicken with olive oil and then season.
2. Let sit at room temp. for 45 minutes before cooking.
3. Place the chicken breast side down in the Fry Basket. Press M Button. Scroll to the Chicken Icon.
4. Press the Power Button & adjust cooking time to 20 minutes at 360 degrees.
5. When time runs out, carefully turn the chicken over and press the M Button. Scroll to the Chicken Icon.
6. Press the Power Button & adjust cooking time to 20 minutes at 360 degrees.
7. Test the chicken with a thermometer for proper doneness (165°).
8. Let rest for 20 minutes before serving. 

Clipped from: http://www.powerairfryer.com/rsp_details.php?rpid=263

American Cheese

1½ t. Unflavored gelatin

1 T. Water

12 Oz. Colby/Monterey Jack cheese, shredded fine (about 3 C.)

4 Oz. Mild Cheddar cheese, shredded fine (about 1 C.)

1 T. Whole dry milk powder

½ t. Salt

⅛ t. Cream of tartar

½ C + 2 T. Whole milk

1.   Line a 5”x4” loaf pan with plastic wrap, using enough so that excess hangs over the sides.

2.   Sprinkle the gelatin over the water in a small cup and let sit until the gelatin softens, about 5 minutes.

3.   Meanwhile, pulse together the shredded cheese, dry milk powder, salt and cream of tartar in a food processor until combined, about 6 pulses.
4.   Bring the milk to a boil in a small saucepan. Remove from heat and immediately whisk in the softened gelatin until it is completely dissolved and the mixture is smooth.
5.   Turn the food processor on so it is running, then slowly add the hot milk mixture to the cheese mixture until smooth, about 1 minute, scraping down the bowl as needed.
6.   Immediately transfer the cheese to the prepared pan. Working quickly, pack the cheese firmly into the loaf pan to eliminate most air pockets, then smooth the top. Fold the overhanging plastic tightly against the surface of the cheese and refrigerate for at least 3 hours. The cheese can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 1 month.

Note: Be sure to use whole dry milk powder, not nonfat dry milk powder, as it will make a difference.
Use a Ninja instead of a food processor.

Nutritional Facts Per Serving:
Calories 122.8 - Total Fat 9.6 g - Saturated Fat 6.4 g - Polyunsaturated Fat 0.0 g - Monounsaturated Fat 0.0 g - Cholesterol 31.6 mg - Sodium 288.1 mg - Potassium 10.3 mg - Total Carbohydrate 1.9 g - Dietary Fiber 0.0 g - Sugars 0.8 g - Protein 7.9 g

Original recipe & picture clipped from: http://www.browneyedbaker.com/diy-american-cheese/

Chicken & Potato Chip Casserole

Oven:  400°

2 C. Chopped, cooked chicken meat (I use Rotisserie)

1 Bag Knorr Rice Sides, Chicken Broccoli, 5.5 oz. prepared

1 Cn. Cream of Chicken & Mushroom soup, 10.75 oz.

1 Cn. Cream of Celery soup, 10.75 oz.

2 C. Finely chopped broccoli florets

2 T. Minced onions

1 T. Lemon juice

1 C. Shredded Cheddar cheese

2 C. Crushed potato chips

¼ C. Water

Garlic & Pepper to taste

Preheat oven.
In a large bowl combine the chicken, prepared rice, soup, minced onion, broccoli, lemon juice, water and pepper.
Spread the mixture into a lightly greased 9×13 inch baking pan.
Cover the mixture with cheese and then the crushed potato chips
Bake for 25-30 minutes or until the potato chips are browned and the casserole is heated through.

Clipped from: http://bitzngiggles.com/chicken-potato-chip-casserole/

Perfect Chocolate Chip Cookies

Oven:  325°

Makes: 2 dz.

2 cups plus 2 T. all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

12 T. butter (1 1/2 sticks) melted and cooled until warm

1 cup brown sugar

1/2 cup granulated sugar

1 large egg + 1 egg yolk

2 tsp vanilla extract

1 1/2 cups semi-sweet or milk chocolate chips

Preheat oven. In a medium bowl mix together flour, salt, and baking soda..

In a separate large mixing bowl beat the butter and sugars together with an electric mixer until well blended. Add the egg, egg yolk, and vanilla. Stir in the dry ingredients and mix until just combined. Gently stir in the chocolate chips. The dough will be soft.

Gently scoop dough into balls and place on a cookie sheet. Bake for 10-12 minutes. Store in an airtight container.

Clipped from: http://tastesbetterfromscratch.com/2015/02/perfect-chocolate-chip-cookies.html

Breakfast Oatmeal Cupcakes To Go

Oven: 375°

Makes about

5 C. Rolled oats

2½ C. Over-ripe mashed banana

1 t. Salt

5 Nu Naturals Stevia packets OR omit and use 5 tbsp pure maple syrup, agave, or honey instead

⅔ C. Mini chocolate chips, Optional

2⅔ C. Water (If using the liquid-sweetener option, scale water back by ⅓ cup)

¼ C. + 1 T. Coconut or veg oil

2½ t. Pure vanilla extract

**Optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.**

Preheat oven, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional. (If you let them cool overnight, they’ll no longer stick to the liners.) These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.

View Oatmeal Cupcakes Nutrition Facts: