Air Fryer Green Beans
Makes 8 servings
1 pound fresh green beans rinse and pat dry
½ cup all-purpose flour
2 eggs
1 cup seasoned panko bread crumbs
½ cup Parmesan cheese grated
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
Dipping sauce for serving (optional)
Instructions
Preheat air fryer to 390 degrees F.
Set up a dredge station using three shallow bowls. To the first bowl add the flour. To the second bowl, add the eggs and beat them.
To the third bowl, add the seasoned panko, Parmesan cheese, garlic powder, onion powder, and paprika.
First, toss a few dried green beans in the flour. Then dip them into the egg, and then coat in the panko bread crumb mixture. Repeat with the remaining green beans.
Place the coated green beans into the basket of the air fryer. (Don’t overfill it!)
Cook for 8 minutes until tender and the crust is golden. I start checking them after 6 minutes since air fryer heat can vary.
Carefully remove from the basket and repeat with the remaining green beans.
Serve warm sprinkled with extra Parmesan and your favorite dipping sauce.
Recipe from Real House Moms
Yellow Squash Pasta
Makes 4 servings
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1 medium onion, halved and sliced
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2 cloves of garlic, crushed
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300g/10.5oz of yellow zucchini (courgette), julienned or sliced into thin ribbons
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150g/5.5oz of uncooked pasta
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1.5 cups (360ml) of vegetable stock
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1 cup (240ml) of light coconut milk
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1 teaspoon of Italian seasoning
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a small handful of fresh parsley, chopped
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pinch of salt
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pinch of black pepper
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cooking oil spray
Instructions
Spray a deep frying pan over a medium-high heat with cooking oil spray.
Add the onion and fry for a couple of minutes until translucent.
Add the garlic and fry for a minute to infuse flavour.
Add the zucchini, pasta, stock, coconut milk, Italian seasoning and parsley.
Bring to a boil, reduce heat, cover and simmer for approx 12 minutes until pasta is cooked through and sauce has reduced down and is silky and creamy.
Season as needed with salt and black pepper.
Enjoy!!
Recipe from Slimming Eats
Thai Lettuce Wraps
Makes 8 servings
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Thai Lettuce Wraps
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½ cup thin spaghetti or orzo
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1 cup riced cauliflower
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1 cup purple cabbage
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8 green onions
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1 carrot
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1 red pepper
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1 yellow pepper
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1 orange pepper
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½ cup parsley
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½ cup basil leaves
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½ cup pine nuts
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¼ cup cashews crushed
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3 tablespoon sesame seeds
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6-8 butterhead lettuce leaves
Peanut Sauce -
¼ cup rice vinegar
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2 tablespoon olive oil
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2 tablespoon peanut butter
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3 cloves garlic crushed
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pinch cayenne pepper
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pinch black pepper
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pinch salt
Instructions
Make peanut sauce. Peel and crush the garlic cloves with a spoon or garlic press. Mix up the peanut sauce by stirring ingredients into a bowl.
Boil the pasta al dente. Submerge in a pot of icy water to cool it fast. Chop into one-inch pieces.
Rinse large leaves of lettuce, and pat dry. Line on a baking sheet lined with parchment paper or line a large storage container.
Make the wraps
Toss the pasta with the peanut sauce.
Make the filling. Chop and shred all remaining veggies. Toss them in with the pasta and sauce until all are coated.
Sprinkle. Top with pine nuts, cashews and sesame seeds and toss again.
Recipe from Green Smoothie Gourmet