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Chicken nuggets are one of those all time favorite kid foods. Heck, I still love them! Having an option that can easily be pulled out of the freezer and thrown in the air fryer to make a quick dinner is a must around our house. Sometimes our dinner plan takes longer than the kids have patience for, or we have plans that require a grab and go meal. Either way, it’s on those nights that I’m grateful to have these in the freezer. Once frozen, you only need 10-15 mins to get dinner on the table.
I pre-make these any time we are running low and are having another meal with chicken breasts. I buy a pack of chicken much larger than we need for that night, and any chicken that doesn’t go in that nights meal gets made into these and put into the freezer. I already have chicken on my hands, a cutting board dirty, and time while that nights chicken cooks. A little multi tasking one night can save a LOT of time during future meals. Often times I’ll make up 2-3 batches of these at a time.
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I’ve always been a big fan of Mexican cuisine, but it is traditionally carb heavy. Tortillas, beans, and Spanish rice may be out when keeping yourself in ketosis, but you won’t even miss them with this filling enchilada bake.
It also makes the perfect weeknight meal because you only need 30 minutes and one pan! There is nothing better than an easy, delicious, and filling meal that also has easy clean up.
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Rhubarb is one of those summer treats that brings me back to my childhood. My mom would make pies and crisps that we would all gobble up (topped with ice cream). In fact when we moved, I made sure to bring our rhubarb plants with us. They were originally from our family cottage where we spent the summers swimming and fishing in the Mississippi River. Often enjoying a piece of rhubarb crisp or pie after our adventures of the day. This jam recipe brought me right back to those sun filled days.
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Enjoy! Ingredients: 6 center cut boneless pork chops 2 Tbsp avocado oil 1 1/2 cups parmesan (1/2 cup set aside for topping) 2 Tbsp garlic 1 cup heavy whipping cream 1 1/2 cups chicken broth 1 heaping Tbsp dijon mustard Instructions: Preheat oven to 400. In oven safe pan, heat avocado oil over medium high…
Tator tots are a midwest must have, but potatoes are a keto no-go. I couldn’t contain my excitement when I came across this recipe. With a few tweaks, it was perfect. They are a great side dish for your bunless burger. I recommend making extra as they are great to freeze! Once baked and cooled, store…