These tomatoey pulled pork tacos with sweet poblanos are an easy Mexican dinner. Topped with crumbly queso fresco and creamy avocado, every bite is ultra juicy and smokey.

Why You’ll Love These Pulled Pork Tacos

These spicy pulled pork tacos with fresh and creamy toppings are perfect for your weekly taco nights.

• Great for weeknights. Serve the pulled pork, toppings, and tortillas in separate bowls and let everyone assemble their own tacos.
• Freezer-friendly. Pop it out of the freezer for late-night dinners, cravings, or last-minute meals.
• Mexican-inspired. Two types of peppers, juicy tomatoes, cumin, and chili powder give this recipe its signature Mexican flavor.
• Versatile. Make bowls, crispy tacos, burritos, or add more veggies if you want.

Recipe Ingredients

Sweet poblanos and a smokey spice mix go beautifully with the pork. Scroll to the recipe card at the bottom of the post for exact amounts.

• Pork shoulder – Remove most of the fat.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Coconut oil – Feel free to use vegetable, corn, canola, or olive oil.
• Onion – You can use white or yellow onions.
• Poblano pepper – Anaheim peppers are the best swap.
• Serranos – Go for jalapeños if that’s what you’ve got on hand.
• Garlic – Fresh garlic, garlic paste, and garlic powder all work for this.
• Canned tomatoes – Diced tomatoes are best, but crushed ones are fine as well.
• Spices – You need cumin seeds, chili powder, and dried oregano.
• Lime juice – You can also use lemon juice.
• Corn tortillas – They can be small or large tortillas.

Topping Ideas

Add your favorite combination of fresh, crunchy, and creamy toppings for the perfect bite.

• Avocado – Guacamole is a great swap.
• Cilantro – You can also use leftover pico de gallo.
• Queso fresco – Feel free to use cotija cheese.
• Sour cream – Mexican crema is fine as well.
• Crumbled bacon – Pork rinds work too.

How To Make Pulled Pork Tacos

Don’t let the pork cool too much before shredding, otherwise it’ll be harder. Scroll to the bottom of the post for the full recipe card.

• Brown the pork. Season the pork with salt and pepper on all sides. Add coconut oil to a Dutch oven over medium heat. Cook the pork for 3-4 minutes per side, or until slightly browned. Don’t overcrowd the Dutch oven so you may have to cook in batches. Remove it from the heat and set aside.

• Sautée the veggies. Stir in the onions, poblano, and garlic. Sautée for 3-4 minutes or until softened. Add the tomatoes, spices, and lime juice. Mix well and bring the mixture to a gentle boil.
• Simmer it. Return the pork and all of its cooking juices to the Dutch oven. Reduce the heat to a simmer. Cover the Dutch oven and let the pork cook for 1 hour.
• Shred it. Remove the meat from the heat. Let it cool for 10-15 minutes. Use two forks to pull the meat in opposite directions to shred it. Stir the shredded pork into the sautéed veggie mixture. Remove it from the heat.
• Serve. Heat up the tortillas and top them with pulled pork. Add avocado, queso, and cilantro. Enjoy!

Tips & Variations

You can make so much more than pulled pork tacos with this simple recipe! Try burritos or Mexican bowl-style dinners too.

• Make burritos. Swap the corn tortillas for flour ones. Add refried beans, Mexican red rice, and toppings. Roll up like a burrito and enjoy.
• Make crispy tacos. Assemble the tacos without toppings. Add 1 tablespoon oil to a pan over medium heat. Pan-fry 2-3 tacos at a time for 1-2 minutes per side or until golden and crispy. Add toppings as usual.
• More veggies. Mix 2 cups chopped bell peppers, sliced mushrooms, or corn into the Dutch oven and cook as usual.
• Crank up the heat. Add an extra serrano to the veggie mixture for a kick of heat. You can also use 1/4-1/2 teaspoon red pepper flakes.
• Bowl-style dinner. Add Mexican rice to serving bowls. Top them with pulled pork, grilled corn, diced avocado, and black beans for a bowl-style dinner.

Serving Suggestions

These Mexican pulled pork tacos are an easy appetizer and/or dinner. I love serving them with Black Bean Quinoa Salad or Mexican Quinoa Salad. My Grilled Corn is great too. For something warm and soupy, try my Turkey Chili or Mexican tortilla soup. Guacamole and chips is another easy appetizer to go with them.

Proper Storage

Store the leftovers within 30 minutes of cooking to prevent spoilage.

• Fridge: Place it in an airtight container for up to 5 days. Store the pork and tortillas separately.
• Freezer: Transfer it to freezer bags in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge.
• To reheat it: Microwave for up to a minute or until warm. Assemble the tacos with warm tortillas as usual.

More Taco Recipes

• Grilled Steak Taco Recipe with Poblanos
• Blueberry Pork Corn Tacos
• Tequila Lime Fish Tacos with Kale
• Fresh Chicken Tacos

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Pulled Pork Tacos

This smokey pulled pork tacos recipe with onions, poblanos, and sweet tomatoes is great for weeknight dinners.

Course Main, Main Course

Cuisine Mexican

Keyword pulled pork for tacos, pulled pork tacos, recipe pulled pork tacos

Prep Time 8 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 23 minutes minutes

Servings 6

Author Amy Stafford

Ingredients

• 2 pounds boneless pork shoulder not too lean, cut into 3/4-inch chunks
• 1 tablespoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 generous tablespoon coconut oil
• 1 medium yellow onion peeled and finely chopped
• 1 poblano pepper seeded and finely chopped
• 1 serrano chili seeded and finely chopped
• 2 garlic cloves minced
• 1 28 ounce can of petite diced tomatoes with their juices
• 2 teaspoons cumin seeds
• 2 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 large lime
• Corn tortillas {gluten free}

Instructions

• Sprinkle pork shoulder with kosher salt and pepper on all sides.
• Heat a dutch oven over medium heat and add coconut oil.
• Once oil is melted add pork in batches browning on all sides, about 3-4 minutes per side.
• You can cook meat in batches so that you do not overcrowd your pan. You want all meat to be able to touch the bottom of the pan. Remove all cooked pork and set aside on a plate.
• Add onion, peppers, and garlic to dutch oven and cook until the soften. This should take about 3-4 minutes.
• Add tomatoes, spices and juice from lime. Bring mixture to a low boil and add all meat and juices to pan.
• Lower heat to low and simmer, covered for 1 hour.
• Liquid should be reduced, remove meat, let it cool and shred using two forks. Discard any segments of fat and place shredded meat back into tomato mixture.
• Remove from heat.
• Serve topped with diced avocados, queso and cilantro.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This chickpea bruschetta recipe with basil pesto on toasty sourdough bread is a refreshing summer appetizer. A squeeze of lemon juice and salty olives add loads of tangy brightness!

Why You’ll Love This Vegetarian Bruschetta

This vegetarian chickpea bruschetta recipe with homemade herby lemon dressing will be your go-to appetizer for the summer.

• Mediterranean vibes. A light lemon dressing, creamy chickpeas, basil pesto, and toasty sourdough come together in every bite for some Mediterranean flair.
• Great for gatherings. Double this recipe as needed and even serve the bread on the side so everyone can make their own bruschetta.
• Quick. Everything comes together in only 20 minutes!
• Prep-friendly. Make the chickpea mixture and toast the bread in advance so all you have to do is assemble the bruschettas before your guests arrive.

Ingredient Notes

Lemon juice, zest, thyme, and spicy red pepper flakes create a light Mediterranean-style dressing for the chickpea mixture. Scroll to the recipe card at the bottom of the post for exact amounts.

• Sourdough bread – Leave the crust or remove it. It’s perfect either way.
• Olive oil – You can also use avocado oil.
• Lemon – You’ll need the juice and zest.
• Canned chickpeas – Homemade chickpeas are a great swap.
• Kalamata olives – Use your favorite kind of olives as long as they’re pitted.
• Thyme – Fresh thyme is best but dried works too.
• Red pepper flakes – Feel free to use cayenne pepper or chili oil.
• Salt – I prefer kosher salt.
• Pesto – Try my Fresh Basil Pesto or add your favorite.

How To Make Chickpea Bruschetta with Basil Pesto

Using canned chickpeas for the tangy olive-packed mixture is what makes this recipe so quick and convenient. Scroll to the bottom of the post for the full recipe card.

• Toast the bread. Slice the bread into even slices. Brush each slice with olive oil. Place them on a hot grill. Heat them until golden and toasty on both sides. You can also toast them in the oven at 400F for 10 minutes.

• Prep the chickpeas. Toss the chickpeas and the rest of the ingredients in a bowl until well combined. Set it aside.
• Assemble them. Spread each slice of bread with 1-2 tablespoons pesto. Add 1- 1 1/2 tablespoons of the chickpea mixture on top. Garnish with fresh thyme and more lemon juice. Serve immediately and enjoy!

Tips & Variations

Add tender lentils, sweet roasted peppers, or drizzle with creamy aioli if you want to take this chickpea bruschetta to the next level.

• Use store-bought bread. Pre-sliced, toasted bread is an easy way to reduce prep time for these bruschettas.
• Add more legumes. Add 1/4 cup cooked (and drained) lentils or cannellini beans to the mixture for more plant-based protein.
• More veggies. Mixing 1/2 cup diced roasted peppers, sautéed mushrooms, or spinach into the mixture are great ways to pack more flavor into each bite.
• Change the bread. Toasted baguettes, sliced ciabattas, and focaccia can be used instead of sourdough bread. Crispy pita bread works too.
• Serve separately. To prevent the bread from softening during your gatherings, serve the chickpea mixture in a bowl with the bread and pesto on the side. This way everyone can assemble their own bruschetta.
• Swap the spread. Sun-dried tomato pesto, ricotta, and tapenade are great swaps for basil pesto in this recipe.
• Add drizzles. Balsamic reduction, truffle oil, and aioli are perfect for adding a finishing touch to these appetizers.

Serving Suggestions

This herby chickpea bruschetta is a crowd-pleasing appetizer that’s perfect with a glass of red wine. Pair it with my Pepper Mushroom Onion Crostini or Air Fryer Eggplant Parmesan for other easy appetizer options. For main dishes, try Mediterranean-inspired recipes like my Monte Cristo Skillet Chicken or Pistachio Crusted Salmon. If you prefer red meat, go for my Bison Steak or Grilled Tri-Tip with Sicilian Herb Sauce.

Proper Storage

Don’t store the assembled bruschettas because the bread will soften too much.

• Counter: Toast the bread up to 2 days in advance and store it in an airtight container. Keep it away from direct heat and sunlight.
• Fridge: Store the chickpea mixture in an airtight container for up to 4 days.

More Easy Appetizers

• Sausage Crostini
• Loaded Sweet Potato Bites
• Turkey Apple Brie Bites
• Bison Burger Sliders
• Spicy Deviled Eggs

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Chickpea Bruschetta with Basil Pesto

This zesty chickpea bruschetta recipe with herby pesto and salty olives on toasty bread is a 20-minute summer appetizer.

Course Appetizer

Cuisine American, Mediterranean

Keyword chickpea bruschetta, chickpea bruschetta recipe

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 12 Servings

Author Amy

Ingredients

• 1 baguette sourdough bread
• olive oil for brushing
• 1 tbsp freshly squeezed lemon juice to finish (or aged balsamic vinegar)
• Fresh thyme to finish
• Chickpeas:
• 1 15- oz can chickpeas strained and rinsed
• 1/2 cup pitted Kalamata olives finely chopped
• 1 tbsp good quality extra-virgin olive oil
• 2 tsp freshly squeezed lemon juice
• 1 tsp freshly grated lemon zest
• 1 tsp fresh thyme leaves
• 1/2-1 tsp crushed red pepper flakes
• kosher salt to taste
• Pesto for spreading

Instructions

• Slice the bread into even slices, may be cut in half for portion.
• Brush each slice with olive oil and place on a hot grill to achieve great char marks.
• Drain your beans and then roll them in paper towels to dry, some skins may come off, this is okay. Combine all beans and rest of the ingredients in a medium bowl and toss to combine. Taste for seasoning and add salt, if needed.
• Spread 1-2 tbsp. of pesto on each slice of bread and top with a spoonful of chickpeas. Garnish with fresh thyme and a squeeze of fresh lemon juice.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These asparagus tartlets with lemon-parmesan custard filling are an easy way to kickstart the summer brunch season. They’re buttery, perfectly creamy, and look spectacular with a drizzle of olive oil for the finishing touch.

Why You’ll Love This Recipe

These ricotta asparagus-lemon tartlets will be your go-to recipe for any upcoming summer brunches.

• Fancy but easy. They look super impressive with their homemade crust and creamy filling, but they’re actually quite simple to throw together.
• Great for brunch. Individual asparagus tarts are a must on any spring and summer brunch menu.
• Versatile. Add juicy cherry tomatoes, herby parsley, or a pesto drizzle for more flavor.
• Prep-friendly. Make the dough or tarts in advance to reduce prep time on the weekend.

Ingredient Notes

Lemon zest adds lovely citrus notes to the filling without going overboard with tartness. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Crust

• All-purpose flour – Whole-wheat flour works too but it’ll give the tarts an earthy flavor.
• Salt – Kosher salt is best.
• Sugar – I prefer granulated sugar or light brown sugar.
• Butter – Skip the salt for the crust if you use salted butter.
• Water – It needs to be ice-cold for a flaky crust.

For the Filling

• Ricotta – You can also use full-fat cottage cheese.
• Heavy cream – Half-and-half is a great swap.
• Eggs – Go for liquid eggs if that’s what you’ve got on hand.
• Lemon – Fresh lemon zest is best.
• Parmesan – I prefer freshly grated cheese over the bottled kind.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Asparagus – Thin asparagus stalks are best. Avoid canned ones because they absorb lots of tang from the brine.
• Olive oil – You can also use avocado oil.

How to Make Asparagus Egg Tartlets

Don’t over-work the dough for the crust because it can make the tarts very chewy and rubbery. Scroll to the bottom of the post for the full recipe card for these asparagus tartlets.

Make the Crust

• Prep the mixture. Combine the flour, sugar, and salt in the food processor. Add the butter and pulse repeatedly until you get a coarse, sandy mixture. Slowly pour in water as you continue to pulse until a loose dough comes together. It shouldn’t be wet or sticky.
• Let it rest. Remove the dough from the food processor and gently knead it into a thick disc. Cover it with plastic wrap and refrigerate it for 30 minutes.

• Roll it. Preheat the oven to 400F. Remove the dough from the fridge and roll it out to 1/4″ thickness. Cut it into circles so they fit the individual tart pans. Press each circle into a tart pan until completely covered. Poke the bottoms with a fork 2-3 times.
• Bake it. Pop the tart crusts into the oven for 5 minutes.

Make the Filling

• Prep the mixture. Except for the asparagus and olive oil, whisk all of the filling ingredients in a bowl until smooth.
• Fill the tarts. Remove the crust shells from the oven and let them cool for 5-10 minutes. Pour filling into each shell. Top with asparagus.
• Bake them. Pop the tarts into the oven for 10 minutes or until the filling sets. Remove it from the oven and sprinkle with extra parmesan. Drizzle with olive oil, serve, and enjoy!

Variation Ideas

Dried herbs and sautéed veggies are great ways to pack these savory asparagus tartlets with more flavor.

• More veggies. Add a combination of sautéed mushrooms, spinach, or halved cherry tomatoes as well as the asparagus to the tarts.
• Use spices. Add 2 teaspoons garlic powder, 1 teaspoon dried parsley, 1/4 teaspoon paprika, and 1/4 teaspoon dried dill into the filling for more depth.
• More drizzles. Basil pesto, chili oil, and Feta Aioli are great ways to add more flavor to every bite.

Tips for Success

Making the buttery dough in advance will save you lots of time on Sunday morning when you’re prepping everything for brunch.

• Use store-bought. Prepare the tart shells with store-bought puff pastry or crescent rolls if you want to save time. Bake the shells according to package instructions. Remove the tarts from the oven when the filling sets.
• Stay in the middle. Avoid baking the tarts in the lowest or top oven racks because they’ll turn out burnt or raw. Always bake in the center rack, even if you have to bake in batches.
• Prep ahead. Make the dough 1-2 days in advance so you all you need to do is roll it out when you decide to bake the tarts.
• Watch the oven. Don’t let the tarts over-bake because the filling will split and separate. It’s not the end of the world if it happens, but the filling will be dry.

Serving Suggestions

These creamy asparagus tartlets are a great weekend brunch option. Serve them with Paleo Egg Cups or my Cauliflower Avocado Egg Bowl. If you prefer toast options, try my Tomato Avocado Toast or Avocado Toast with Egg. For drink ideas, make my Iced Coffee or Golden Maca Latte.

How to Store and Reheat Extras

These asparagus tartlets are best the day they’re made for the crispiest crust.

• Fridge: Place them in an airtight container for up to 3 days.
• To reheat them: Microwave them in 15-second increments until warm. You can also use the oven at 350F for 10-15 minutes.

More Brunch Recipes to Try

• Baked Egg Ricotta Thyme Cups
• Salmon Toast
• Gluten Free Lemon Poppyseed Muffins
• Leek Mushroom Egg White Frittata

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Asparagus Lemon Egg Tartlets

This asparagus tartlets recipe with zesty parmesan custard and buttery crust is an easy way to impress guests for brunch.

Course Breakfast/Brunch, Brunch

Cuisine American, French

Keyword asparagus tarlets, egg tartlets, egg tartlets recipe

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 8

Author Amy Stafford

Ingredients

Pate Brisee: complete post with how to video click (here)

• 2½ cups all-purpose flour
• ¼ teaspoon salt
• 1 tablespoon sugar
• 1 cup 2 sticks unsalted butter, chilled and cut into small pieces
• ¼ to ½ cup ice cold water

Filling

• 2 cups fresh ricotta
• 2 tablespoons heavy cream
• 2 eggs lightly beaten
• zest of 1 lemon
• ¼ cup Parmesan cheese+ more to sprinkle
• salt & pepper to taste
• 6 spears pencil asparagus cut into thirds
• olive oil to drizzle

Instructions

Pate Brisee:

• In the bowl of a food processor, combine flour, sugar and salt; pulse to combine.
• Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
• With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky.
• Do not process more than 30 seconds.
• Turn out onto a lightly floured surface and knead into a disc.
• Cover with plastic wrap and place in the fridge for 30 minutes.
• Preheat the oven to 400°F.
• Remove pastry from the fridge and roll out.
• Cut the dough into circles sized to fit individual tart pans.
• Line the pans with the dough and prick the bottoms.
• Bake for 5 minutes.

Filling:

• To make the filling, place the ricotta, cream, eggs, and lemon zest in a bowl and whisk together.
• Add the Parmesan and combine.
• Season with salt and pepper.
• Remove the tart shells from the oven and divide the custard filling between them.
• Top with the asparagus.
• Bake for 10 minutes until set.
• Remove from the oven and sprinkle with Parmesan.
• Finish with a drizzle of olive oil.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This garlic-lemon marinated shrimp brochette recipe with sweet peppers and crunchy red onions is a quick lunch for the summer. Grill it until tender and charred for the perfect bite!

Easy Shrimp Brochette Recipe

With summer around the corner, this juicy shrimp brochette lunch is the perfect excuse to fire up the grill. You only need 10 minutes for the shrimp to absorb the tangy lemon marinade with hints of garlic and earthy paprika. Lots of fresh veggies add natural sweetness. Grill them to charred and toasty perfection at your next cookout and watch them disappear from the table one by one.

Why You’ll Love These Brochette Shrimp

These 20-minute grilled brochettes will be your new go-to lunch for summer cookouts.

• Beginner-friendly. You only need to marinate the shrimp, assemble the skewers, and grill them.
• Quick. They go from grill to table in only 20 minutes.
• Perfect for summer. Brochettes are an easy way to satisfy hungry guests at your upcoming cookouts.
• Sweet and savory. Sweet bell peppers and onions balance out the marinade’s tang and savoriness.

Recipe Ingredients

The garlic-lemon marinade adds tang and fragrance to every bite. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Shrimp – Medium or large shrimp are best. Avoid small ones because they overcook easily.
• Olive oil – Feel free to use avocado or vegetable oil.
• Garlic – Fresh garlic, garlic paste, and garlic powder all work.
• Lemon – Reduce the amount by half if you use lime juice.
• Paprika – Use mild or smoked paprika.
• Salt and pepper – I prefer kosher salt and freshly cracked black pepper.
• Bell pepper – It can be green, yellow, orange, or red.
• Red onion – Yellow and white onions are good swaps.

How To Make Shrimp Brochette

Set a timer on your phone to remind you when to flip the brochettes for the most buttery, plump shrimp. Scroll to the bottom of the post for the full recipe card.

• Marinate the shrimp. Mix the olive oil, garlic, lemon juice, paprika, salt, and pepper in a large bowl. Stir in the shrimp until completely coated. You can also use a add everything to a large Ziploc bag and shake well. Marinate the shrimp for 10 minutes.

• Make the brochettes. Set the grill to medium heat. Assemble each brochette by alternating shrimp, bell pepper, and onions in each soaked skewer.
• Grill them. Place the brochettes on the grill. Cook them for 3-4 minutes per side or until the shrimp are no longer translucent. It’s okay if they’re slightly charred.
• Serve. Remove them from the heat, let them cool for 5 minutes, and dig in!

Tips & Variations

From cooking them on the stove to using a coconut-lime marinade, there’s a version of this shrimp brochette recipe for everyone.

• Choose your shrimp. The shrimp need to be more or less the same size to ensure even cooking. If some are larger, then parts of your brochettes could turn out under-cooked.
• Use leftovers. Adding steamed broccoli, cauliflower, zucchini, and mushrooms to the skewers makes them extra hearty and helps you reduce food waste.
• Add a dipping sauce. Serve tahini, aioli, Sriracha mayo, or pesto on the side so you can dip the brochettes in it.
• Swap the flavor profiles. Use my Coconut Lime Grilled Shrimp or Spicy Grilled Shrimp marinades to infuse the shrimp with a different flavor.
• Buy pre-cleaned shrimp. Ask the fishmonger to peel, clean, and devein the shrimp for you. Some grocery stores sell pre-cleaned fresh or frozen shrimp as well.
• Stay indoors. If you don’t want to fire up the grill, you can cook the skewers on a griddle or skillet over medium-high heat. Cook as usual.
• Make it spicy. Add 1/4-1/2 teaspoon cayenne pepper, red pepper flakes, or chili oil to the marinade for a kick of heat.

Serving Suggestions

This shrimp brochette lunch with crunchy veggies is a light meal option for summer cookouts. Serve them with my Shirazi Salad, Tomato Cucumber Salad, or Lemon Quinoa Salad on the side. My Grilled Vegetable Plate and Grilled Corn are great too. If you’re craving comfort food, try my Creamy Mac and Cheese with Jalapeño and Corn.

Proper Storage

I love reheating leftovers for a quick lunch throughout the week.

• Fridge: Place them in an airtight container for up to 3 days.
• To reheat them: Microwave them in 20-second increments until warm. You can also reheat them in a pan (covered) over medium-high heat for 3-4 minutes per side.

More Easy Shrimp Recipes

• Spicy Grilled Shrimp
• Boom Boom Shrimp
• Salt and Pepper Shrimp
• Baked Shrimp with Tomato and Feta

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Shrimp Brochette

This shrimp brochette recipe with garlic-lemon marinade, sweet bell peppers, and spicy red onions is an easy 20-minute lunch.

Course Appetizer, Dinner, Lunch

Cuisine American

Keyword brochette shrimp, shrimp brochette, shrimp brochettes

Prep Time 12 minutes minutes

Cook Time 8 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Author Amy

Ingredients

• 1 lb of shrimp peeled and deveined
• 1/4 cup of olive oil
• 2 cloves of garlic minced
• 1 lemon juiced
• 1 tsp of paprika
• Salt and pepper to taste
• 1 bell pepper cut into chunks
• 1 red onion cut into chunks
• Wooden skewers soaked in water for 30 minutes

Instructions

• In a bowl, combine the olive oil, minced garlic, lemon juice, paprika, salt, and pepper. Mix well.
• Add the shrimp to the marinade and toss to coat. Let it marinate for at least 10 minutes.
• Preheat the grill to medium heat.
• Thread the marinated shrimp, bell pepper chunks, and red onion chunks onto the soaked wooden skewers.
• Grill the shrimp brochettes for about 3-4 minutes per side, or until the shrimp are cooked through and slightly charred.
• Serve hot and enjoy!

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Sweet, fresh corn is a must-have in the summer, and there’s no better way to make it than grilling. This easy Grilled Corn is loaded with a unique nutty taste that you’re sure to love.

Grilled Corn Is the Ultimate Summer Side Dish

I don’t know about you but I love corn.  My favorite is the bi-colored variety. Before trying it myself, grilling corn seemed a little daunting. And it’s so easy to boil it… so I procrastinated.

When I finally gave it a shot, the flavor blew me away! I can say without a doubt that grilling is well worth the tiny bit of extra time. The nutty taste you get is heavenly, and really brings out the best in this wholesome favorite.

Why You Need This Grilled Corn Recipe!

You’ll enjoy the simple pleasure of sweet grilled corn for lots of reasons – here are just a few.

• Simplicity: Grilled corn is a straightforward dish with minimal prep, which lets the natural sweetness of the corn really shine.
• Smokey and Scrumptious: Grilling gives a smoky charred flavor to the corn, adding irresistible flavor to each bite.
• Easy: All you need is corn, butter, and a few yummy seasonings to create a fabulous side dish.
• Seasonal: Eating what’s in season is a wonderful way to add variety and maximize flavor to your menus, and this grilled corn recipe is perfect for summer, when fresh sweet corn is widely available.

The Ingredients

Here’s what you’ll need to make the best grilled corn ever, complete with an addictively delicious compound butter that includes notes of cilantro and lemon.

• Butter: Soften the butter before using it in this recipe. 
• Cilantro: Fresh, chopped cilantro. If you don’t care for cilantro, parsley or chives would make a nice substitute.
• Lemon: Grated lemon peel (zest). Avoid the bitter white pith on the inner part of the peel.
• Corn: Fresh ears of corn. Any sweet corn will do.
• Seasonings: Keep it simple with chili powder and flaky sea salt. 

Is It Better to Grill Corn With or Without the Husk?

Both can be utterly delicious, so it’s hard to say which is actually better. As with most cooking decisions, it really depends on the texture and flavor you like best. Grilling with husks helps steam the corn a little, which gives it a softer, juicier texture. Removing the husks allows the corn to sit directly on the grill, getting some char and chewiness. For this method, I’m keeping the husks on, to get that lightly-steamed but still smoky effect.

How to Make Grilled Corn

Now for the fun part – getting the corn on the grill! It’s a straightforward process that’s a little bit unusual and very festive. Here are the key steps:

• Make the Compound Butter: Combine the softened butter, chopped cilantro, and lemon peel in a bowl. Stir them well to combine, and either leave it out or place it in the refrigerator.

• Prep the Corn: Peel the husks back, but leave them attached at the base. Carefully pull the silks away from the corn, using a damp kitchen towel to get any stubborn strands. Pull the husks back over the corn, and use some kitchen twine to tie them together at the top. 

• Grill. Turn a grill to high heat, and close the lid. Once it’s heated, lower the heat to medium-high and place the corn on the grill rack. Let it grill for about 35 minutes, or until the kernels are tender and the husk is blackened. 

Enjoy! Let the corn cool slightly before removing the kitchen twine and brushing each ear with compound butter. Sprinkle them with seasonings, and serve. 

Tips and Tricks

This recipe is so minimalist, you hardly need any tips or tricks for whipping it up! But these simple pointers can make things even easier. Here are my best tips for perfect grilled corn:

• Securing the Husks: If you don’t have kitchen twine, you can also use a thin strip of the husk to tie the husks at the top. Just tear off a thin ribbon of husk, and you’ve got a DIY piece of kitchen twine.
• Rotate the Corn: To ensure evenly cooked corn, it can be helpful to rotate the ears once or twice during the grilling time.
• Cooling: Cooling the ears of corn slightly makes it easier to peel the husk back, so be sure to let them sit for a few minutes before you try to open them.
• Compound Butter: You can make the butter ahead of time.  My rule of thumb is a tablespoon of butter for every ear of corn. I sometimes still have a few tablespoons of the compound butter left over, but I just throw it in the fridge and use it for steamed fish and veggies later in the week.

What to Serve with Grilled Corn

Grilled corn pairs well with everything from coleslaw to fish! I love it as part of a summer barbecue spread, with dishes like…

• Barbecue Chicken: As much as everyone loves throwing a steak on the grill, sometimes a perfectly cooked, deliciously saucy piece of Perfect Barbecue Chicken is even better.
• Potato Salad: I loved potato salad as a child, and created this creamy, dreamy Red, White, and Blue Potato Salad with fingerling potatoes to be the healthier version that still lives up to the hype.
• Watermelon: Serve up a cold watermelon as-is, or use it to make this crave-worthy, utterly refreshing Watermelon Cucumber Salad with Feta and Mint.

Storing and Reheating

To store grilled corn on the cob, remove the husks and place the ears in an airtight container in the fridge. They will keep for up to 3 – 4 days. Reheat in the oven at 350°F for 10-15 minutes, or grill again on medium heat for about 5 – 10 minutes.

Can I Freeze This?

To freeze grilled corn on the cob, cool it down and then remove the husks. Wrap each cob tightly in plastic wrap or foil, label them with the date, and place them in the freezer. They will keep in the freezer for 3 – 6 months. Thaw them overnight in the fridge before reheating and serving.

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Perfect Grilled Corn

Sweet, fresh corn is a must-have in the summer, and there's no better way to make it than grilling. This easy Grilled Corn is loaded with a unique nutty taste that you're sure to love.

Course Side Dish

Cuisine American

Keyword cooking corn on the cob on the grill, cooking corn on the grill, grilled corn, grilled corn on the cob

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 8

Author Amy Stafford

Ingredients

• 4 tablespoons butter softened
• 2 tablespoons cilantro chopped. I use generous tablespoons.
• 1 teaspoon lemon zest (grated peel)
• 4 ears corn
• 1 tablespoon chili powder
• 1/2 teaspoons flaky sea salt

Instructions

• Butter: Add butter, chopped cilantro and lemon peel and stir to combine. You can leave at room temperature or place back in refrigerator if you plan on using later.
• Prep the corn: Peel the husks back, leaving the husks attached at the base. Remove the silks by pulling away, you can use a damp dish towel to rub corn to remove any stubborn strands. Pull husks back up over corn ears to cover again. Use a piece of kitchen twine to tie the husks together around the top of the corn.
• Turn a grill to high and close the lid. Lower the heat to medium-high. Place the corn on the grill rack and grill in the husk until the kernels are tender and the husk is blackened, about 35 minutes.
• Set aside to cool slightly, remove string and then peel the corn and brush with the butter.
• Sprinkle with the chili powder, season with the sea salt and serve.

More Mouthwatering Recipes with Corn

• Mexican Street Corn Salad with Chicken Thighs
• Blueberry Corn Salad
• Spicy Corn Succotash

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These garlicky and spicy air fryer meatballs with sweet onions and savory parmesan are packed with herby Italian flair. Freshly made or frozen for later, they’re an easy appetizer for weeknights or gatherings.

Easy Air Fryer Meatballs

If you love Italian appetizers, these effortless air fryer meatballs are for you. They’re soft and juicy on the inside, loaded with fresh parsley and spicy red pepper flakes in each bite. Tender onions and parmesan cheese also balance out the flavors with something sweet and savory. Ready in 20 minutes and served with tomato sauce, they’re an easy recipe any crowd will enjoy.

Why Make Meatballs In The Air Fryer?

They’re a quick bite you can serve at dinner parties, cookouts, or regular weeknights.

• Crowd-pleaser. Everyone loves juicy, Italian-style meatballs they can dip into sweet tomato sauce.
• Beginner-friendly. You don’t need to be an experienced cook, just shape the meatballs and pop them into the air fryer.
• Freezer-friendly. Keep some in the freezer for last-minute gatherings and dinner parties.
• Quick. You only need 20 minutes to make this easy, bite-sized appetizer!

Recipe Ingredients

Fragrant garlic, sweet onions, and fresh parsley create a simple, herby flavor profile. Scroll to the recipe card at the bottom of the post for exact amounts.

• Eggs – Liquid eggs are great for this.
• Milk – I prefer whole milk, heavy cream, or 2% milk.
• Onion – White or yellow onion work.
• Garlic – Feel free to use garlic powder, garlic paste, or fresh garlic.
• Italian breadcrumbs – Regular breadcrumbs or panko work too. You can also use crushed croutons or salted crackers.
• Parsley – Avoid wilted parsley because it can make the meatballs bitter.
• Parmesan cheese – Freshly grated cheese is better than bottled cheese, but use whichever you have on hand.
• Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
• Red pepper flakes – Cayenne pepper is a good swap. Skip it if you’re not a fan of heat.
• Ground beef – Make sure it’s lean.

How To Make Air Fryer Italian Meatballs

Set a timer on your phone for perfectly golden meatballs every time. Scroll to the bottom of the post for the full recipe card.

• Prepare the meat mixture. Mix all of the ingredients in a large bowl until well combined.

• Shape them. Use your hands to roll the mixture into 1″-sized balls. Wet your hands or grease them with cooking spray to prevent the mixture from sticking to your fingers.
• Arrange them. Place the meatballs in the air fryer basket in a single layer. You may have to cook in batches. Drizzle with olive oil and gently shake the basket until completely coated. You can also spray them with cooking spray.
• Cook them. Air fry the meatballs at 390F for 8 minutes. Shake the basket and cook for another 2 minutes. Remove them from the air fryer, serve, and enjoy!

Tips & Variations

Take these Italian air fryer meatballs to the next level with crunchy pistachios and a melty mozzarella center.

• Swap the protein. Use ground chicken, turkey, or pork instead of beef for an easy variation.
• Add crunch. Stir 1/4-1/2 cup chopped pistachios, walnuts, or almonds into the mixture for some nutty crunch.
• Make them spicy. Add more red pepper flakes, cayenne pepper, or chili oil to taste into the mixture for a kick of heat.
• Add dipping sauces. Serve the meatballs with tomato sauce, Feta Aioli, or a creamy spinach-ricotta dip for extra flavor.
• Go for a melty center. Stick a 1/4-1/2″ piece of diced mozzarella or cheddar into the center of each meatball for some cheesy goodness.
• Add veggies. Mix 1/2 cup finely chopped mushrooms, bell peppers, or cauliflower into the meat mixture to make the meatballs heartier and juicier.

Serving Suggestions

These juicy air fryer meatballs are an easy appetizer option for your favorite Italian-inspired dinners. Serve them with my Instant Pot Artichoke, Stuffed Mushrooms, and Eggplant Parmesan as sides. For main dish ideas, try my Baked Parmesan Chicken Breasts, Pistachio Crusted Salmon, or Monte Cristo Chicken. If you prefer pasta, go for my Cheese Ravioli with Butter Sauce.

Proper Storage

Store the air fryer meatballs in serving-size portions for easy thawing or reheating.

• Fridge: Place them in an airtight container for up to 4 days.
• Freezer: Store the meatballs in freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat as usual.
• To reheat it: Microwave them in 30-second increments until warm. The air fryer at 300F for 3-4 minutes works too.

More Air Fryer Recipes To Try

• Cajun Air Fryer Salmon Recipe
• Air Fryer Honey Salmon Bowl
• Air Fryer Crispy Mini Potatoes
• Air Fryer Sweet Potato Fries

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Air Fryer Italian Meatballs

This herby air fryer meatballs recipe with Italian seasoning and garlic is an easy 20-minute appetizer for weeknights and gatherings.

Course Appetizer, Main, Main Course

Cuisine Italian

Keyword air fryer italian meatballs, air fryer meatballs, meatballs in the air fryer

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 16 meatballs

Author Amy

Ingredients

• 1 large eggs
• 1/4 cup whole milk
• 1 small yellow onion peeled and diced preferably grated
• 1 garlic cloves minced
• 1/4 cup Italian bread crumbs
• 1/8 cup parsley chopped
• 1/2 cup finely grated Parmesan Cheese
• 1/2 teaspoon kosher salt
• 1/3 teaspoon black pepper
• 1/3 teaspoon red pepper flakes
• 1 pound ground beef

Instructions

• In a large bowl, combine the first 10 ingredients. Add meat; mix lightly but thoroughly. With wet hands, shape into 1-in. balls. You should end up with 20 meatballs.
• Place meatballs inside an air fryer and drizzle olive oil over top, gently shake to roll meatballs so they are lightly coated with olive oil. You may need to do this in batches based on the size of your airfryer. You want all meatballs in a single layer.
• Air fry at 390° for 10 minutes, shake the basket at the 8 minute mark to roll your meatballs. The internal temperature should reach 165°F.
• Serve warm with pasta and sauce,or enjoy on their own.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These garlicky air fryer chicken meatballs with herby Italian seasoning are an easy 20-minute appetizer. Serve them with sweet tomato sauce for a juicier bite!

Easy Air Fryer Chicken Meatballs

These air fryer chicken meatballs are juicy on the inside and golden on the outside. They’re packed with fragrant garlic and a bit of herby Italian seasoning for the perfect bite-sized appetizer. Plus, the 10 minute cooking time turns them into anyone’s go-to recipe for weeknights or dinner parties. Simple, effortless, and loaded with savory parmesan cheese… What’s not to love?

Why You’ll Love These Ground Chicken Meatballs

This is an easy, crowd-pleasing appetizer with a subtle Italian flavor profile that’ll satisfy all your guests.

• Quick. This is a 20-minute appetizer that practically cooks itself!
• Convenient. These ground chicken meatballs practically cook themselves!
• Juicy. Air frying the meatballs results in equally juicy, tender meatballs every single time.
• Versatile. Dip them into tomato sauce or turn the meatballs into the main dish with fresh zoodles.

What You’ll Need

Chicken’s subtle flavor allows the garlic and Italian seasoning in the breadcrumbs to shine through. Scroll to the recipe card at the bottom of the post for exact amounts.

• Parmesan cheese – Make sure it’s freshly-grated and not bottled cheese.
• Italian breadcrumbs – Regular breadcrumbs or panko work too.
• Egg – Liquid eggs are a good swap.
• Garlic – Fresh garlic, garlic paste, and garlic powder are great for this.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Ground chicken – Use fresh or frozen (thawed).
• Olive oil – Avocado and coconut oil can be used instead. Cooking spray works too.

How To Make Chicken Meatballs In The Air Fryer

Air frying the meatballs ensures they’re super juicy and tender every single time. Scroll to the bottom of the post for the full recipe card.

• Make the meat mixture. Combine the parmesan, breadcrumbs, egg, garlic, salt, and pepper in a bowl until well combined. Mix in the chicken.

• Shape them. Use your hands to roll the mixture into 1″ balls. You should end up with 20 meatballs.
• Cook them. Toss the meatballs with olive oil until completely coated. Arrange them in the air fryer basket in a single layer. Cook them at 390F for 8 minutes. Shake the basket and cook for another 2 minutes.
• Serve. Remove the meatballs from the air fryer, serve them with tomato sauce and enjoy!

Tips & Variations

Coat them with more breadcrumbs to make the meatballs extra golden and crispy.

• Make them melty. Place a 1/2″ piece of mozzarella, cheddar, or Muenster cheese in the center of each meatball for a melty bite.
• Dipping sauces. Tomato sauce, Feta Aioli, pesto, or a ricotta dip are wonderful ways to add more flavor.
• Make them spicy. Add 1/4 teaspoon red pepper flakes or cayenne pepper to the mixture for a bit of heat. Add more to taste.
• Swap the protein. Make the meatballs with ground chicken, pork, or turkey instead of beef.
• Bread them. Add a whisked egg in one bowl and more breadcrumbs in another bowl. Coat the raw meatballs in the whisked egg mixture and then roll them in breadcrumbs. Air fry as usual or until golden.

What To Serve With Air Fryer Chicken Meatballs

These garlicky air fryer chicken meatballs are a great appetizer with sweet tomato sauce on the side. You can also turn them into the main dish with zoodles. My Ricotta Dumplings with Vodka Marinara Sauce and Orzo Salad are amazing too. Don’t forget some Grilled Asparagus and Tomato Burrata Salad on the side to complete the meal.

Proper Storage

The leftovers need to be fully cooled before refrigerating or freezing.

• Fridge: Store them in an airtight container for up to 4 days.
• Freezer: Place them on a baking sheet and freeze for 1 hour. Transfer them to freezer bags in serving-size portions. Freeze for 3 months. Thaw overnight in the fridge and reheat as usual.
• To reheat them: Microwave them for up to a minute or until warm. You can also pop them into the air fryer at 300F for 3-4 minutes.

More Meatball Recipes

• Air Fryer Meatballs
• Bison Meatballs
• Buffalo Chicken Meatballs
• Eggplant Meatballs in Marinara

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Air Fryer Chicken Meatballs

This juicy air fryer chicken meatballs recipe with hints of garlic and Italian seasoning is an easy, crowd-pleasing appetizer.

Course Appetizer, Dinner

Cuisine American, Italian

Keyword air fryer chicken meatballs, chicken meatballs air fryer, chicken meatballs in air fryer

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 20 meatballs

Author Amy

Ingredients

• 1/3 cup grated Parmesan cheese
• 1/2 cup Italian Breadcrumbs
• 1 large egg lightly beaten
• 1 large garlic clove minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound ground chicken
• 1 tablespoons olive oil

Instructions

• In a large bowl, combine the first 6 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape into 1-in. balls. You should end up with 20 meatballs.
• Place meatballs inside air fryer and drizzle olive oil over top, gently shake to roll meatballs so they are lightly coated with olive oil. You may need to do this in batches based on the size of your airfryer. You want all meatballs in a single layer.
• Air fry at 390° for 10 minutes, shake the basket at the 8 minute mark to roll your meatballs. The internal temperature should reach 165°F.
• Serve warm with pasta and sauce,or enjoy on their own.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These spicy grilled shrimp with homemade garlic-red pepper marinade will be your go-to summer cookout recipe. They’re perfectly tender and are lightly charred to make you look like a grill-master.

Easy Grilled Shrimp Recipe

These tender grilled shrimp are the perfect excuse to fire up the grill this summer. Ready in less than an hour, you’ll be surprised by how much flavor they’re packed with. That’s because their easy marinade is made with tangy lime, fragrant garlic, and herby cilantro. Don’t forget spicy red pepper flakes! Fresh out of the grill, they’re a quick, light bite under the 4th of July fireworks or any cookout.

Why You’ll Love This Spicy Grilled Shrimp

You’ll be swapping regular skewers for these naturally buttery grilled shrimp with spicy marinade at all your gatherings.

• Perfect for 4th of July. Spice things up with a bit of seafood for your 4th of July cookout!
• Quick. You’ll be done in less than an hour.
• Great for beginner cooks. The homemade marinade, assembling the skewers, and grilling are super easy things to do.
• Pantry-friendly. You don’t need to stock up on a bunch of ingredients to make these tender grilled shrimp.

What You’ll Need

Garlic, spicy ginger, and aromatic shallots pair beautifully with the red pepper flakes. Scroll to the bottom of the post for exact ingredient amounts.

• Shrimp – Use fresh or frozen (thawed).
• Fresh lime juice – Feel free to swap it for lemon juice.
• Garlic – Fresh garlic or garlic paste is best.
• Fresh ginger – Avoid ground ginger because it’s easy to add too much.
• Shallot – You can use more garlic if you prefer.
• Cilantro – Go for fresh parsley if that’s what you’ve got on hand.
• Red pepper flakes – Cayenne pepper works too.
• Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
• Olive oil – Coconut, avocado, or vegetable oil can be used instead.

How to Make Spicy Grilled Shrimp

Even home cooks who’ve never used the grill before can nail these 3-step grilled shrimp. Scroll to the bottom of the post for the full recipe card.

• Make the marinade. Whisk the lime juice, garlic, ginger, shallot, cilantro, red pepper flakes, salt, pepper, and olive oil in a bowl until smooth.

• Marinate them. Add 3-4 shrimp to each pre-soaked skewer. Place them in a baking sheet. Pour the marinade on top of the skewers and refrigerate them for at least 30 minutes.
• Grill the skewers. Place the grill on medium-high heat. Add the skewers and cook them for 2-4 minutes per each side or until they start turning pink. Remove them from the heat, serve immediately, and enjoy!

Tips for Grilling Shrimp

Soaking wooden skewers ahead of time for any recipe is a simple thing all grill-masters do.

• Avoid small shrimp. They shrink too much, over-cook quickly, and easily become rubbery. Stick to medium/large shrimp for this recipe.
• Ask the fishmonger. Save time by asking the fishmonger to peel and devein the shrimp for you. Some grocery stores sell fresh or frozen pre-cleaned shrimp too.
• Soak the skewers. Don’t use dry skewers for grilling because they’ll burn once they hit the grill. You need to soak them in warm water for at least one hour before cooking. This doesn’t apply to stainless steel skewer sticks.
• Pick evenly-sized shrimp. If you’re using fresh shrimp, make sure the pieces are more or less the same size to ensure even cooking. When some shrimp are way larger than others, several pieces will turn out raw while others will be over-cooked.
• Increase the marinating time. Allow the shrimp to marinate in the fridge for up to 4 hours so they can absorb more flavor. Don’t forget to cover the baking dish with plastic wrap to avoid cross-contamination.

Serving Suggestions

These grilled shrimp are an easy cookout meal. Pair them with a side of Lemon Quinoa Salad or Black Bean Quinoa Salad. My Southwestern Blue Quinoa Salad is another great option. I also love them with Grilled Corn or my Grilled Vegetable Plate. For something a little fancier, go for my Heirloom Tomato Tart or a creamy fettuccine pasta.

How to Store Leftovers

Cooked shrimp shouldn’t be frozen because they’ll over-cook and become rubbery when thawed and reheated.

• Fridge: Place them in an airtight container for up to 3 days. Don’t store them longer than this because shrimp go bad rather quickly.
• To reheat it: Microwave them in 20-second increments until warm. You can also heat them in a pan over medium-high heat for 3-4 minutes per side.

More Easy Shrimp Recipes

• Boom Boom Shrimp
• Simple Shrimp Ceviche
• Salt and Pepper Shrimp
• Baked Shrimp with Tomato and Feta

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Spicy Grilled Shrimp

This 3-step grilled shrimp recipe with homemade spicy garlic marinade is the perfect excuse to fire up the grill this summer.

Course Appetizer, Dinner

Cuisine American

Keyword grilled shrimp, grilled shrimp recipe, spicy grilled shrimp

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

• 1 pound shrimp peeled and deveined
• 1/2 cup fresh lime juice about 3 limes
• 1 large garlic clove minced
• 1 tablespoon grated fresh ginger
• 1 shallots finely chopped
• 2 tablespoon chopped cilantro
• 1/8 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup olive oil

Instructions

• Add lime juice, garlic, ginger, shallot, cilantro, red pepper flakes, salt & pepper to medium bowl. Add olive oil while whisking.
• Add shrimp to skewer (soak wooden skewers in water before skewing). Lay skewers in rimmed ceramic baking dish and cover with marinade.
• Cover with plastic wrap and refrigerate for at least 30 minutes. Flip at least once before cooking.
• Heat grill on medium-high. Before you put skewers on grill tap to remove any excess oil.
• Place skewers on grill cook 4-5 minutes, until ends start turning pink and then flip
• Cook on other side 4-5 minutes, until pink on both sides.
• Enjoy!

You might also like:

Coconut Grilled Lime Shrimp

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These juicy air fryer meatballs with Italian seasoning are the perfect bite-sized appetizers. Served with marinara sauce and savory parmesan cheese, every bite is better than the last!

Quick & Easy Air Fryer Meatballs

Freshly made or frozen for later, these herby air fryer meatballs are an easy appetizer option for when you’re expecting people over. They’ve got a lightly browned exterior but a super juicy center thanks to some milky ricotta and breadcrumbs. Don’t forget a bit of parmesan and garlic for extra Italian vibes. They’re just waiting to be dipped into tomatoey marinara, so grab your forks, get set, go!

Why You’ll Love This Air Fryer Meatballs Recipe

You’ll be on “appetizer duty” for all your game day gatherings once everyone’s had a bite of these juicy, incredibly fragrant meatballs.

• Little oil. You only need some cooking spray to prevent sticking. That’s it.
• Fragrant. Lots of garlic, onions, and herbs give these meatballs an irresistible Italian-like fragrance.
• Great for game day. Dip them into your favorite marinara sauce as you wait for kick-off. They’re an easy bite!
• Juicy. Creamy ricotta and breadcrumbs in the mixture help keep these meatballs super juicy.

What You’ll Need

Fresh parsley and Italian herb mix balance out the strong beef flavor in these tender meatballs. Scroll to the recipe card at the bottom of the post for exact amounts.

• Yellow onion – Feel free to use white onion.
• Garlic – Fresh garlic is best, but go for garlic paste or powder if you prefer.
• Italian breadcrumbs – Choose your favorite. They can also be plain breadcrumbs or panko.
• Egg – Liquid eggs work too.
• Parsley – Reduce the amount by half if you’re using dried parsley.
• Ground beef – Make sure it’s lean so that you don’t end up with lots of excess fat in the air fryer basket.
• Parmesan – I prefer freshly-grated cheese, not the bottled kind.
• Ricotta – Full-fat ricotta is easier to mix in, but low-fat works as well.
• Salt and pepper – Kosher salt and freshly-cracked pepper are best.
• Italian dried herb mix – You can also use Italian seasoning.
• Marinara sauce – Choose your favorite.
• Oil – It’s easier to use cooking spray, but you can also brush olive oil or vegetable oil into the basket.

How To Make Meatballs In The Air Fryer

The air fryer gets the job done with less oil and in less time than cooking them on the stove or in the oven. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Make the breadcrumb mixture. Whisk the egg in a large bowl. Mix in the onion, garlic, breadcrumbs, and parsley until well combined. Add the parmesan, ricotta, salt, pepper, and Italian herb mix. Mix in the ground beef. You can use a food processor or wooden spoon to mix everything.
• Shape them. Use an ice cream scoop to make 2″ size meatballs with the mixture. Feel free to use your hands to roll them but make sure they’re roughly the same size. Set them aside.

• Air fry them. Preheat the air fryer to 400F. Grease the air fryer basket with cooking spray. Place the meatballs inside in a single layer, leaving about 1/4″ space between them. Cook them for 10-12 minutes or until lightly browned. Remove them from the heat and set them aside. Repeat for all the meatballs.
• Serve. Ladle marinara sauce into the serving plates and place meatballs on top. You can also serve the marinara as a dipping sauce. Sprinkle with more parmesan cheese and enjoy!

Tips & Variations

Air fryer meatballs are an easy way to use up leftover veggies, bread, and bacon.

• Fill them. Dice melty mozzarella or cheddar into 1/4″ cubes. Stick them into the center of each meatball. Roll the meatballs so that the cheese is completely covered by meat. Cook as usual for a melty center.
• Use leftovers. Add 1/2 cup shredded carrots, zucchini, or sauteed spinach into the mixture for extra flavor. You can also swap the breadcrumbs for leftover stale bread.
• Add crunch. Stir 1/3 cup chopped pistachios or almonds into the meat mixture for a bit of crunch in every bite.
• Swap the protein. Use ground turkey, chicken, or pork to make these meatballs instead of beef.
• Make them smokey. Crumble leftover breakfast bacon or sausage and add it in for some smokiness.
• Add cold cuts. Chop up leftover prosciutto, pepperoni, or salami and mix it in to give this recipe more Italian vibes.

Ways To Serve Air Fryer Meatballs

These juicy air fryer meatballs are the perfect appetizer for game days. Serve them with my Mushroom Beef Burgers or Mushroom Swiss Burger. My Baked Zucchini Fries and Air Fryer Sweet Potato Fries are great side options. Chicken tenders and wings are other family-friendly options for a meal you can enjoy as you watch the game.

Proper Storage

Always sprinkle these air fryer meatballs with 1 teaspoon water before reheating to prevent them from drying out.

• Fridge: Place them in an airtight container for up to 4 days. Keep them away from direct heat and sunlight when on the counter for serving or reheating.
• Freezer: Place the cooked meatballs on a baking sheet and spread them out. Freeze for 1 hour or until firm. Transfer them to a freezer-friendly bag or container in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 30-40 minutes.
• To reheat them: Microwave them in 30-second intervals until warm. You can also heat them in the air fryer at 300F for 5-10 minutes.

More Air Fryer Recipes

• Air Fryer Sweet Potato Fries
• Air Fryer Crispy Mini Potatoes
• Air Fryer Honey Salmon Bowl
• Cajun Air Fryer Salmon Recipe

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This garlicky air fryer eggplant parmesan with seasoned breadcrumbs and melty mozzarella is an easy 25-minute appetizer. It’s tomatoey, herby, and perfect for all your dinner parties.

Easy Air Fryer Eggplant Parmesan

If you’re hosting a dinner party with Italian food but still need the appetizer, this cheesy air fryer eggplant parmesan is it. It’s crispy around the edges and loaded with your favorite marinara sauce. The mozzarella cheese-pull is also quite irresistible! Sprinkled with garlicky breadcrumbs for crunch and fresh basil, everyone will be pushing the main dish aside just for another helping of these tender eggplants.

Why You’ll Love This Air Fryer Eggplant Parmesan Recipe

You’ll be sticking to this impressive eggplant appetizer for all your dinner parties from now on.

• Beginner-friendly. This is a fail-proof appetizer where the air fryer does most of the work for you.
• Quick. The eggplants are ready in only 25 minutes!
• Fancy but easy. You get three layers of goodness (eggplants, sauce, and cheese) in 5 simple steps.
• Needs little oil. This recipe just calls for 1 tablespoon extra-virgin olive oil.

What You’ll Need

From the breadcrumbs to the marinara and mozzarella, this easy air fryer eggplant parmesan is loaded with Italian personality. Scroll to the recipe card at the bottom of the post for exact amounts.

• Italian bread crumbs – Plain breadcrumbs or panko are great swaps.
• Garlic – I prefer fresh garlic or garlic paste.
• Extra-virgin olive oil – Feel free to use coconut or avocado oil.
• Salt and pepper – Kosher salt and freshly-cracked pepper are best.
• Italian eggplant – Small eggplants have less meaty centers.
• Marinara sauce – Use your favorite, even with Italian seasoning.
• Mozzarella – Any melty cheese like cheddar or Muenster works.
• Fresh basil – You can also use fresh parsley.

How To Make Eggplant Parmesan In The Air Fryer

Air frying the eggplants is the reason why this recipe needs very little oil. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Make the breadcrumb mixture. Toss the breadcrumbs, garlic and 2 teaspoons of olive oil in a bowl until well combined. Set it aside.

• Season the eggplant. Preheat the air fryer to 400F. Generously season the eggplant with salt, pepper, and the remaining olive oil on both sides.
• Cook it. Arrange it in a single layer in the air fryer basket. Leave about 1/4″ space between them. Cook them for 6 minutes, flip, and cook another 6 minutes or until golden.

• Add sauce and cheese. Spoon marinara sauce over the eggplants and sprinkle with cheese. Cook for another 1-2 minutes or until hot and melty.
• Serve. Allow it to cool for 5 minutes, serve, top with basil and the breadcrumb mixture. Enjoy!

Tips for Success

Extra crispy breadcrumbs, creamy Alfredo sauce, and spices can take this air fryer eggplant parmesan to the next level.

• Spice it up. Mix 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/2 teaspoon paprika in a small bowl. Sprinkle the mixture on both sides of the eggplants when you’re seasoning them for more flavor.
• Don’t crowd the basket. Don’t overlap the eggplant slices in the air fryer. They need room for the air to crisp them up nicely. If the basket’s crowded, the eggplants will turn out soft and watery.
• Adjust the texture. The thicker the slices are, the softer the center will be. If you prefer crisper bites, slice them to 1/4″ thickness.
• Swap the sauce. Change things up by swapping the marinara for your favorite Alfredo sauce, hummus, or a creamy artichoke-spinach dip.
• Add crunch. Sprinkle about 1/2 tablespoon breadcrumb mixture over the melty eggplants during their last 1-2 minutes of cooking. The breadcrumbs should turn golden and come out super crispy.
• Make them on the stove. Sear the eggplants in a skillet over medium-high heat for 3-4 minutes on each side or until tender. Add the sauce and cheese on top. Cover the skillet until the cheese melts. Remove it from the heat and serve as usual.

Serving Suggestions

This air fryer eggplant parmesan is a cheesy appetizer or side for your favorite Italian-inspired dinners. Serve them with my Bison Meatballs or add them on top. My Monte Cristo Chicken is another great option. For a seafood option, go for my Pistachio Crusted Salmon. To complete the meal, add some Tomato Cucumber Salad or Grilled Vegetables on the side.

How to Store & Reheat Leftovers

The eggplant needs to be fully cooled before storing.

• Fridge: Place it in an airtight container for up to 4 days.
• To reheat it: Microwave it in 30-second increments until warm. You can also use the air fryer at 250F for 5-10 minutes.

More Air Fryer Recipes

• Air Fryer Sweet Potato Fries
• Air Fryer Crispy Mini Potatoes
• Air Fryer Honey Salmon Bowl
• Cajun Air Fryer Salmon Recipe

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Air Fryer Eggplant Parmesan

This saucy air fryer eggplant parmesan recipe with fresh mozzarella is the perfect veggie appetizer for dinner parties. 

Course Appetizer, Side, Side Dish

Cuisine American, Italian

Keyword air fryer eggplant parmesan, eggplant parmesan air fryer, eggplant parmesan in air fryer

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Amy

Ingredients

• 1 cup italian bread crumbs
• 1 clove garlic minced
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon Kosher salt
• 1 small Italian eggplant about 1 lb., trimmed, sliced crosswise 1/2″-thick
• Freshly ground black pepper
• 3/4 c. marinara sauce
• 3/4 c. shredded mozzarella
• 1/4 c. packed fresh basil leaves torn into pieces

Instructions

• In a medium bowl, toss together breadcrumbs, garlic, and 2 teaspoons of extra virgin olive oil and set aside.
• Meanwhile preheat the airfryer to 400°.
• Lay slices of eggplant in a single layer on a plate and sprinkle with salt, pepper and drizzle of olive oil.
• Working in batches, arrange eggplant in a single layer in air fryer basket spacing about 1/4" apart. Cook for about 6 minutes, flip eggplant and, cook an additional 6 minutes. You want the eggplant to be tender and golden in color.
• Carefully spoon some marinara on top of slices; top with some mozzarella. Return basket to fryer and cook until cheese is melted and bubbly, about 1 to 2 minutes..
• Divide eggplant among plates. Top with basil and bread crumbs.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These golden and crispy cauliflower chips are packed with cheesy, herby goodness for an addictive savory snack. They’re way better than store-bought and will have you munching away all afternoon.

Easy Cauliflower Chips Recipe

If you love crispy snacks, these garlicky cauliflower chips are for you! They’re oven-baked to reduce the amount of oil but just as crispy as your favorite deep-fried snacks. Freshly grated parmesan and Italian seasoning add more savoriness, but this recipe is so versatile you can swap out the cheese and seasoning. For a bit of spiciness, don’t forget a sprinkle of black pepper. Perfectly golden around the edges, these wholesome chips will disappear soon after they’ve hit the counter.

Why You’ll Love These Cauliflower Chips

Whether you enjoy them on their own or as a dipping chip, these cauliflower chips will be your new favorite snack.

• Easy. If you squeeze the cauliflower well, then this is practically a fail-proof recipe.
• Better than store bought. They’re oven-baked and made with cauliflower, parmesan, and simple seasonings for the same crispiness as store-bought chips.
• Prep-friendly. Make a large batch in advance and you’ll be set for the whole week’s snacks.
• Great for game nights. Serve them with dipping sauces for a wholesome appetizer to munch on as you watch the game.

What You’ll Need

Don’t skip the Italian seasoning because it adds lots of herbiness and spice. Scroll to the recipe card at the bottom of the post for exact amounts.

• Cauliflower – You can buy cauliflower rice for this.
• Parmesan cheese – Make sure it’s freshly grated.
• Dried Italian seasoning – Use your favorite kind.
• Garlic powder – Onion powder works too.
• Seasonings – Kosher salt and freshly cracked pepper.

How to Make Cauliflower Chips

Make sure to squeeze the cauliflower extremely well. The more moisture you remove, the crispier your chips will be. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Prep the oven. Preheat the oven to 375F. Line 2 baking sheets with parchment paper and grease them with cooking spray.

• Bake the cauliflower. Spread the cauliflower on a baking sheet. Bake it for 10-12 minutes. Remove it from the oven and set it aside to cool.
• Remove moisture. Sprinkle the baked cauliflower over a clean kitchen towel. Squeeze out as much excess moisture as possible. Feel free to use paper towels.
• Season it. Add the cauliflower, parmesan, Italian seasoning, garlic powder, salt, and pepper to a bowl. Mix well.

• Spread them. Place balls of cauliflower mixture the size of one tablespoon on the baking sheets, with 2″ space between them. Spray your hand with cooking spray and press each ball into a circle that’s 1/8″ thick.
• Bake. Pop the baking sheets into the oven until golden brown and crispy. Remove them from the oven, transfer them to a paper towel-lined plate, and let them cool completely. Enjoy!

Tips & Variations

Cajun seasoning and cheddar cheese are easy ways to spice up these simple cauliflower chips.

• Use a mat. A silicone baking mat instead of parchment paper is a great way to reduce kitchen waste, avoid sticking, and get the same crispy results.
• Go for leftover cheese. Shred the bits of all the leftover cheeses you have in the fridge as long as they’re melty. Cheddar, gouda, and Swiss are great options. Use them instead of parmesan for this recipe.
• Swap the seasonings. Feel free to use Cajun, Old Bay, or taco seasoning to give these chips a different flavor profile.
• Add a dipping sauce. Hot sauce, ranch dressing, mustard, or aioli for dipping can add great flavor.
• Flip them. Use kitchen tongs to carefully flip the chips over halfway through the baking time to ensure they’re evenly crispy on both sides.
• Use the middle rack. Never bake on the bottom rack or your chips will burn. Go for the middle or top racks. If you use the top one, you may need to add 5-10 minutes of extra baking time depending on your oven.

Proper Storage

These cauliflower chips are best the day they’re made. Store them in an airtight container away from direct heat for up to 5 days. If you’re going to finish them within 1-2 days, you can also place them in a paper bag in a cool, dry place. Don’t refrigerate them because they’ll absorb moisture and soften.

More Easy Snacks

• Healthy Trail Mix
• Tart Cherry Pistachio Energy Balls
• No Bake Pumpkin Energy Balls
• Kale Chips
• Apple Nachos

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Cauliflower Chips

This crispy cauliflower chips recipe with parmesan and Italian seasoning is the perfect savory snack for your afternoons. 

Course Appetizer, Snack

Cuisine American

Keyword cauliflower chips, cauliflower chips recipe

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

0 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Ingredients

• 2 cups Cauliflower grated
• 1 1/4 cups finely grated Parmesan cheese
• ½ teaspoon dried Italian seasoning
• ½ teaspoon ground garlic powder
• ½ teaspoon ground pepper
• ¼ teaspoon kosher salt

Instructions

• Preheat oven to 375°
• Toss grated cauliflower on a baking sheet in an even layer and bake for 10-12 minutes.
• Remove and let cool.
• Place the cauliflower in a clean kitchen towel (or paper towels); squeeze out as much liquid as possible.
• Place the cauliflower in a medium bowl; add Parmesan, Italian seasoning, garlic powder, pepper and salt; stir until combined.
• Line 2 large rimmed baking sheets with parchment paper; coat with avocado cooking spray.
• Using a leveled tablespoon make a ball of cauliflower mixture, place each ball 2 inches apart on the prepared baking sheets. Using your hand, press each portion into a circle about 1/8 inch thick. If the mixture sticks to your hand it spray your hand with cooking spray
• Bake both pans, rotating them halfway through, until the chips are golden brown and crisp, about 20 minutes. Transfer to a paper-towel-lined plate; let cool completely.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Baked Zucchini Fries are a genius recipe! Easy, zesty, and made with simple ingredients, these baked zucchini fries are gluten free, dairy free, paleo, and vegan. You’re gonna love them!

The Perfect Way to Use Up Extra Zucchini!

With my garden starting its daily yield of zucchini, I have been trying out new ways to cook up this persistent veggie. Let me tell you, these healthy zucchini “fries” are one of my favorite recipes – so easy, so versatile, and so tasty.

There is nothing like walking out to your garden and picking your own produce to serve up a healthy, flavorful dinner. The zucchinis were still warm from the sun as I prepared this recipe, and that makes me happy! All they needed was a little seasoning, some olive oil, and a quick bake.

Why You’ll Love Making Zucchini Fries

• Quick: This simple side is ready in 30 minutes, but even more importantly – it only takes about 5 minutes to prep! The oven does the rest.
• Easy: Even a total beginner at cooking could make these fries with ease. They’re so simple! Just cut, season, and bake.
• Flavorful: The mild, almost sweet flavor of zucchini is the perfect backdrop for all of your favorite spices and seasonings.
• Versatile: Serve your baked zucchini fries as an appetizer, snack, or side dish – they go with everything!

Are Zucchini Fries Healthier Than Regular Fries?

While potatoes definitely have their own health benefits, zucchini are also a super healthy choice. And yes, for some people, zucchini fries can definitely be a better choice than regular potato fries – for example, if you are following low carb or low calorie protocol.

Zucchini is also great for women because of the vitamin A, which us ladies need. Vitamin A promotes healthy eyesight, skin and lung function. It also packs a good dose of antioxidants to help our cells to recover. For me, one of the best benefits is the electrolytes – they help maintain fluid balance and normalize blood pressure. With the summer heat and working out, I like to add fruits and veggies to help keep me hydrated.

What You’ll Need

To make these easy baked zucchini fries, you only need the zucchini, some oil, and the seasonings of your choice. Here’s what I use:

• Zucchini: A couple of medium zucchini cut into strips, about the size of regular french fries.
• Olive Oil: Or another neutral oil like avocado oil.
• Lemon Zest: Use a lemon zester to zest one organic lemon.
• Seasonings: Chili powder, cayenne pepper, cumin, paprika, black pepper, dried oregano, and sea salt.

How to Make Zucchini Fries

Making zucchini fries is easy and straightforward. You just slice, season, and bake! Here are the steps in order.

• Get Ready. Preheat your oven to 400°F. Stir the lemon zest and spices together in a small bowl, along with the olive oil.
• Prep the Zucchini. Cut the zucchini into strips, and coat them with the seasoning.

• Bake! Place the seasoned zucchini fries on a baking sheet lined with foil, and bake on the top rack of the oven for 15 minutes. Flip, and bake for another 7-10 minutes. 

• Enjoy! Lightly toss the fries and serve warm.

How Do You Cut Zucchini into French Fries?

There are various ways to cut up a zucchini, but this method is tried and true. Wash the zucchini and trim off the ends. Cut each zucchini into two long halves (lengthwise), then cut each half into long strips, about 1/4 to 1/2 inch thick. Aim for uniform size to ensure even cooking. If the strips are too long, cut them in half to make shorter fries.

Tips for Success

If you love this veggie like I do, then these baked zucchini might just become your new favorite side! And these helpful tips will help you make perfectly seasoned, perfectly baked zucchini fries every time.

• Choosing Zucchini: Look for firm zucchini with smooth skin. Avoid zucchini that are overly large (they tend to be tough) or have mushy spots.
• Cut Evenly: Cut the zucchini evenly into strips or wedges. Cutting them the same size will help  ensure even cooking. 
• Bake in a Single Layer: Make sure to arrange the zucchini fries on the baking sheet in a single layer, so they cook evenly without steaming.
• Serve Right Away: Zucchini fries are best when they’re fresh out of the oven.

What Goes Well with Zucchini Fries?

In a word, everything! Zucchini fries are extremely versatile, and taste great with all your favorite dishes. Here are a few to try:

• Burgers: a classic Mushroom and Swiss Burger is even better with fries, but if you want to lower your carb count, reach for zucchini fries instead.
• Sausage and Peppers: Sausage and peppers is a classic combination, and this Grilled Sausage Peppers and Onion Casserole takes it to new heights! Add a side of zucchini fries and you’ve got one great meal.
• Fried Chicken: Skip the fast food, and make this easy Gluten Free Oven Fried Chicken at home. It’s crispy, crunchy, and delicious.

Storing and Reheating

To store your zucchini fries, cool them down and transfer them to an airtight container or a zip-top bag. Store them in the refrigerator for up to 3 days. 

When reheating zucchini fries, the oven is best. Preheat your oven to 425°F, spread the zucchini fries out on a parchment-lined baking sheet, and bake them for about 5-10 minutes, until they are heated through. Don’t use the microwave, or they may turn soggy!

Do Zucchini Fries Freeze Well?

Zucchini fries can be frozen, but their texture may become soft or even mushy after thawing and reheating. If you still want to freeze them, I recommend freezing them in a single layer on a baking sheet, and then transferring them to freezer bags or containers for long-term storage. When you’re ready to enjoy, thaw them in the refrigerator overnight and bake them in the oven until heated through.

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 Baked Zucchini Fries

Baked Zucchini Fries are a genius recipe! Easy, zesty, and made with simple ingredients, these baked zucchini fries are gluten free, dairy free, paleo, and vegan. You’re gonna love them!

Course Side Dish

Cuisine American

Keyword baked zucchini fries, keto zucchini fries, zucchini fries, zucchini fries in oven

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Amy

Ingredients

• 2 medium zucchini cut into 2-3″ strips (think the size of potato fries)
• 2-3 tablespoons of olive oil
• Zest from one organic lemon
• 1/2 teaspoon chili powder
• 1/4 teaspoon of ground cayenne red pepper
• 1/8 teaspoon cumin
• 1/8 teaspoon paprika
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Sea salt

Instructions

• Preheat oven to 400 degrees.
• Mix spices in bowl to blend, add olive oil and stir.
• Prep zucchini and add to mix. Stir to coat all zucchini fries evenly.
• Place zucchini fries on a baking sheet lined with foil and place on top rack of oven. Bake for 15 minutes, stir or flip fries. Continue to bake for an addition 7-10 minutes. Remove lightly toss and serve.

Notes

• Choosing Zucchini: Look for firm zucchini with smooth skin. Avoid zucchini that are overly large (they tend to be tough) or have mushy spots.
• Cut Evenly: Cut the zucchini evenly into strips or wedges. Cutting them the same size will help  ensure even cooking. 
• Bake in a Single Layer: Make sure to arrange the zucchini fries on the baking sheet in a single layer, so they cook evenly without steaming.
• Serve Right Away: Zucchini fries are best when they’re fresh out of the oven.
• Storage: To store your zucchini fries, cool them down and transfer them to an airtight container or a zip-top bag. Store them in the refrigerator for up to 3 days. 

More Healthy Side Dish Recipes

• Marinated Eggplant
• Roasted Brussels Sprouts Slaw
• Perfect Grilled Corn

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Simple, healthy Shrimp Ceviche could become your new go-to easy dinner option. It’s a snap to prepare, and has a wonderful fresh flavor that will make the whole family happy!

Quick, Healthy Shrimp Ceviche with Frozen Shrimp!

Yesterday was my son’s birthday. That means I am recovering from a cake coma, so I decided to make something simple but healthy to help bring everything in my body back in balance. Ceviche is just about the simplest thing you can make, and it is fresh, healthy, and super simple to prepare. Plus, there are virtually no dirty dishes involved!

Are you scared of the thought of making ceviche? Don’t be! It is one of the easiest recipes out there – it’s just seafood, citrus juice, and veggies. I promise, it’s that easy! And to make my ceviche even simpler, I use already cooked and frozen shrimp. Prep takes about five minutes, and then you just let the ceviche marinate for one hour in the fridge.

Why You’ll Love This Easy Shrimp Ceviche

• Healthy: Fresh shrimp, fresh veggies, fresh lime juice, and olive oil? This is one healthy dish, packed with lean protein, antioxidants, vitamins, minerals, and healthy fat.
• Fresh: I especially love to serve this in summer – it’s a super refreshing cold meal.
• Flavorful: With hot sauce, onion, lime, and cilantro, there’s plenty of mouthwatering flavor in this recipe.
• Easy: This dish is fool-proof! Seriously, to make shrimp ceviche all you have to do is combine your ingredients, let them marinate, and enjoy. The hands-on time is only five minutes!

What Is Shrimp Ceviche Made Of?

I’ve touched on the ingredients a bit so far, but let’s dive in and talk about each one in a little more detail. (Remember, the printable recipe card with ingredient amounts is available at the bottom of this post.)

• Shrimp: Frozen cooked shrimp, the kind that are peeled and deveined with the tails removed. I used the small size.
• Onion: White onion, chopped. If you don’t have a white onion, you can use a red or yellow onion, or a sweet Vidalia onion.
• Cilantro: You will want to chop some for the ceviche, and have a few additional sprigs for garnish.
• Tomato: Chopped, or pureed if you prefer.
• Hot Sauce: You can use your favorite hot sauce. My favorite right now is Frank’s.
• Lime Juice: Freshly-squeezed.
• Olive Oil: Extra-virgin olive oil is the most flavorful, but you can use whatever you like.
• Cucumber: Peel and dice the cucumber.
• Avocado: Peel the avocado, remove the pit, and cube it up.
• Sea Salt and Ground Black Pepper
• Lime Slices: Fresh lime slices, for garnish.

How to Make Shrimp Ceviche

Typically, you need to marinate the shrimp in citrus juice so that it can “cook” the shrimp. But for my recipe, the marinating time just adds a super fresh, zesty flavor. This is great for anyone who doesn’t feel confident about using raw seafood! To make this recipe, all you have to do is…

Mix Everything Together. Add all of the ingredients except the lime slices in a medium-sized bowl, and stir gently to coat everything. 

Chill. Cover the bowl, and place the ceviche in the refrigerator for 1 hour to marinate.

Enjoy! Serve the ceviche with lime slices and your favorite sides or main course.

Is It Okay to Eat Raw Shrimp in Ceviche?

It is totally fine to use raw shrimp if you are making ceviche, too. The citrus juice “cooks” the shrimp. The acid in the lime juice denatures the protein in the shrimp, similar to heat in the cooking process. 

However, you should keep in mind that lime juice may not be powerful enough to kill harmful bacteria, so be sure to use very high-quality shrimp or other seafood from a reputable source, and handle it with care – the same as if you were making sushi, tartare, or other raw dishes.

Recipe Notes

I hope you feel inspired to try this easy recipe. It truly is one of the best summertime dishes you can make. If you do decide to try it, be sure to check out these helpful tips!

• Add Heat: Want to make this dish a little bit spicy? all you have to do is add some finely diced chilies of your choice. jalapenos are great, or if you want to go a little bit hotter, add some serrano chili. (Use gloves as needed. make sure not to touch your eyes or face while you are handling chilies. Wash your hands afterwards, thoroughly.)
• Lemon Juice: You don’t have to use lime for this recipe – you could change it to lemon, or use key limes if they are available. I don’t recommend using other citrus or vinegar for ceviche, however.
• Additional Seafood: Feel free to add other cooked fish to this recipe, from flaked cod to sea scallops, or even calamari.
• Additional Veggies: Additional veggies are also a good idea! you could do finely diced radish, celery, fennel, or any other crisp-tender salad vegetable that you like. Since you’ll be marinating these vegetables, avoid delicate ones like fresh lettuce.

Serving Suggestions

So what did you say with shrimp ceviche? I like to enjoy mine with a garden salad. It’s also great with garlic bread, pasta, and other simple sides. Here are some recipes for inspiration:

• Watermelon Salad: Easy, breezy Watermelon Cucumber Salad with Feta and Mint is the ultimate summer salad. Served with freshly-made ceviche, this is one beautiful meal.
• Toast with Toppings: Toast for the win! There’s nothing easier than topping a piece of artisan bread with your favorite healthy ingredients. Why not pair your ceviche with a slice of Strawberry Mascarpone Mint Toast? It’s colorful, creamy, and scrumptious. 
• Crostini: You could go with almost any crostini – this creamy Fava Bean and Manchego Crostini would be amazing with ceviche! 

How to Store Shrimp Ceviche

Leftover ceviche can be stored in the refrigerator for up to two days. However, it is best when it is freshly made. I really recommend making it right before you want to serve it, for the best results. If you do store any leftovers, be sure to cover them tightly with plastic wrap or a lid.

Can I Freeze This?

I do not recommend freezing ceviche, because of all the fresh veggies. They will turn mushy and watery after freezing and thawing. If you feel like this will be too much ceviche for you to finish, try halving the recipe, so you can enjoy it fresh.

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Simple Shrimp Ceviche

Simple, healthy Shrimp Ceviche could become your new go-to easy dinner option. It’s a snap to prepare, and has a wonderful fresh flavor that will make the whole family happy!

Course Appetizer, Dinner, Lunch

Cuisine Spanish

Keyword ceviche, ceviche de camaron, shrimp ceviche

Prep Time 5 minutes minutes

Marinating Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4 -6

Author Amy Stafford

Ingredients

• 1 pound shrimp cooked, peeled and deveined, with tails removed – I used small size
• 1/2 cup white onion chopped
• 1/4 cup cilantro chopped, plus several sprigs for garnish
• 1/2 cup tomato chopped or pureed
• 1 – 2 tablespoons hot sauce I used Frank's
• 1 lime juiced
• 2 tablespoons olive oil
• 1 cup cucumber peeled and diced
• 1 avocado peeled, pitted and cubed
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• Several lime slices for garnish

Instructions

• Add all the ingredients except lime slices to a medium-sized bowl and stir to coat. Cover,and place in refrigerator for 1 hour to marinate.
• Remove, serve with lime slices, and enjoy.

Notes

Storing: Leftover ceviche can be stored in the refrigerator for up to two days. However, it is best when it is freshly made. I really recommend making it right before you want to serve it, for the best results. If you do store any leftovers, be sure to cover them tightly with plastic wrap or a lid.

More Flavorful Shrimp Recipes

• Shrimp Fried Rice
• Chipotle Shrimp Burrito Bowl
• Baked Shrimp with Tomato and Feta

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Made with pumpkin purée and creamy almond butter, these pumpkin energy balls with hints of honey are a naturally sweetened snack and on-the-go breakfast. Loaded with gooey chocolate chips and warm spices, they’re a 10-minute recipe that’ll pack your day with protein.

Healthy Pumpkin Energy Balls

If you’re looking for a sweet treat to get you into the “pumpkin craze” this fall, these pumpkin energy balls are for you! Packed with plant-based protein from lots of oats and almond butter, they’re the perfect excuse to have dessert for breakfast.

Since you can’t have pumpkin-anything without creamy pumpkin purée, this recipe is loaded with it! Spices like cinnamon, spicy ginger, and earthy nutmeg add warmth and coziness to every bite. A sprinkle of cloves intensifies the flavors and a bit of raw honey brings it all together. Don’t forget the flaxseeds and chia for a bit of crunch and healthy boost of omegas.

Mixed with the perfect amount of chocolate chips, these no-bake bite-sized treats are filled with autumn goodness. Made fresh or frozen for later, you’ll always want to keep some in your bag for a last-minute snack.

Why You’ll Love These No Bake Pumpkin Balls

No bake pumpkin energy balls are packed with lots of natural sweetness that make them taste more like dessert than a healthy treat.

• Healthy snacking. Packed with healthy fats, plant-based protein, and spices, these energy balls are super healthy.
• Easy. These energy balls only need 10 minutes from start to finish. All you have to do is mix and roll!
• Convenient. Pack them in a Ziploc bag for an on-the-go breakfast or afternoon snack.
• Versatile. You can swap the almond butter, make them gluten-free, use more add-ins. You can alter the recipe slightly to taste!

What You’ll Need

It’s all about fall flavors like pumpkin purée and cinnamon. Check the recipe card at the bottom of the post for exact amounts.

• Old-fashioned rolled oats – Please don’t use quick oats because it’ll make the mixture turn into a wet oatmeal.
• Ground flaxseed – Don’t use whole flax seeds or your energy balls will be too crunchy.
• Chia seeds – They act as a binding agent once they absorb moisture. Don’t skip them!
• Ground cinnamon – It adds earthy warmth. No autumn recipe is complete without it.
• Ground ginger – Please don’t use fresh ginger because the flavor won’t distribute as evenly.
• Ground nutmeg – This spice adds a touch of nutty bitterness.
• Ground cloves – Only use whole cloves if you can grind them very finely.
• Salt – I prefer kosher salt to Himalayan salt.
• Creamy almond butter – Crunchy almond butter is a great swap.
• Pumpkin purée- I prefer a sugar-free version.
• Honey – Maple syrup and agave nectar work too.
• Vanilla extract – It rounds out all the flavors and adds aroma.
• Mini chocolate chips – Use your favorite kind!

How to Make No Bake Pumpkin Energy Balls

If you don’t have a stand-mixer, use a silicone spatula or a hand-mixer. This recipe is super easy! Check the recipe card at the bottom of the post for more detailed instructions.

• Mix the dry ingredients. Add the oats, flaxseed, chia, cinnamon, ginger, nutmeg, cloves, and salt to the bowl of a stand mixer. Mix on low speed until well combined.
• Add the wet ingredients. Stir in the almond butter, pumpkin purée, honey, and vanilla extract until a smooth mixture comes together.

• Add the chocolate. Stir in the mini chocolate chips.
• Roll it. Grab 2 tablespoons of the pumpkin mixture and roll it into a ball. Repeat for the entire mixture. Set aside and enjoy.

Tips & Variations

Use these tips to master and improve any no bake pumpkin balls recipe.

• Add nuts. For a bit of crunch, you can add 1/4 cup of chopped pecans, walnuts, or almonds to the mixture.
• Swap the chocolate. Feel free to use milk, semi-sweet, or dark chocolate chips. Butterscotch chips work too.
• Up the pumpkin. Swap the ground nutmeg, cloves, and ginger for pumpkin spice.
• Avoid filling. Canned pumpkin pie filling might seem like a good option until you read the ingredients. It’s often packed with sugar, salt, and strange things. Skip the “filling” and use regular “pumpkin purée” instead.
• Make them gluten-free. Using gluten-free oats will automatically make this a GF recipe you can share with anyone.
• Go nut-free. If you’re allergic to nuts, use sunflower seed butter instead of almond butter.
• Roll them. For some tropical vibes, roll these energy balls in shredded coconut. You get bonus points if it’s toasted!
• Chill it. Popping the mixture into the fridge for 15-20 minutes before rolling the energy balls will make the mixture easier to work with.
• Use more add-ins. Feel free to add 1/4 cup of dried cranberries, raisins, or chopped mini pretzels for more texture.

Serving Suggestions

These pumpkin energy balls are the perfect on-the-go breakfast when packed in airtight bags or containers. With your favorite morning drink poured into a thermos, you’ll start your day on the right foot. I love them with my Iced Coffee and Golden Maca Latte. Regular coffee is wonderful too. For something with more protein, try my Chocolate Peanut Butter Protein Shake. They’re an awesome afternoon snack as well.

Proper Storage

Refrigerate any leftovers in an airtight container for up to a week. Don’t store them at room temperature because of the pumpkin in this recipe. Keep them away from direct heat and sunlight when they’re on the counter to avoid spoiling. Enjoy them straight out of the fridge or at room temperature.

Can I Freeze These Pumpkin Energy Balls?

Yes! Place them on a baking sheet and freeze them for 1 hour. Transfer them to a freezer-friendly bag or container. Freeze for up to 3 months. Set them on the counter for 20-30 minutes or until fully thawed. You can also pop them into the fridge overnight and store them as usual.

More Pumpkin Recipes

• Pumpkin Pie Cupcakes
• Pumpkin Pie Smoothie
• Gluten Free Pumpkin Oatmeal Cookies
• Pumpkin Cream Cold Brew
• Gluten-Free Fudgy Pumpkin Brownie Bites

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No Bake Pumpkin Energy Balls

This quick pumpkin energy balls recipe with almond butter and chocolate chips is the perfect excuse to have dessert for breakfast. 

Course Dessert, Snack

Cuisine American

Keyword no bake pumpkin balls, no bake pumpkin energy balls, pumpkin energy balls

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 balls

Ingredients

• 1 1/4 cups old-fashioned rolled oats
• 1/4 cup ground flaxseed
• 1 tablespoon chia seeds
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• A pinch of sea salt
• 1/2 cup creamy almond butter
• 1/4 cup pumpkin
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/4 cup mini chocolate chips

Instructions

• In the bowl of a stand mixer, add the oats, flaxseed, chia seeds, cinnamon, ginger, nutmeg, cloves, and salt. With the paddle attachment, mix on low until ingredients are combined.
• Add the almond butter, pumpkin, honey, and vanilla. Mix until the ingredients come together.
• Stir in the mini chocolate chips.
• Roll the mixture into balls, about 2 tablespoons per ball.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Naturally golden and healthy, these crispy air fryer sweet potato fries with garlic and smokey paprika are ready in 15 minutes. Served with spicy black pepper and your favorite dipping sauces, they’ll be your new go-to side dish.

The Best Air Fryer Sweet Potato Fries Recipe

With a wonderfully crispy exterior and a buttery interior, these air fryer sweet potato fries are the perfect side dish. Seasoned with simple spices like garlic powder and smokey paprika, they’re a great match for all of your savory dipping sauces like aioli and ketchup.

Tossed in coconut oil before being air-fried, this recipe has all the texture but none of the fats that typically make fries unhealthy. Sprinkled with salt and freshly cracked pepper, they’re the best 15-minute sweet potato fries you’ve ever tried. It’s an easy side, but good fries don’t need that much.

Made fresh or frozen for later, you can put these one the table and dip away while the rest of your dinner is ready. Even if everyone loads up on these golden fries there’s nothing to worry about, they’re healthy and packed with nutrients.

Why You’ll Love Sweet Potato Fries in the Air Fryer

Everyone loves fries and sweet potatoes. This recipe has both of those things.

• Healthy. Unlike regular fries, these aren’t dunked in lots of hot oil. They’re made in the air fryer.
• Simple. You only need 2 spices, salt, and pepper to give these fries an amazing flavor.
• Freezer-friendly. Remove them from the freezer on a hectic weeknight for a quick side for your meal.
• Crowd-pleaser. Serve them at all your cookouts and dinner parties instead of regular fries.
• Quick. You need 4 steps and 15 minutes to put these sweet potato fries on the table.

What You’ll Need

The best fries only need a handful of ingredients. Check the recipe card at the bottom of the post for exact amounts.

• Sweet potatoes
• Coconut oil – Make sure it’s melted so it can coat the fries easily.
• Salt – I prefer kosher salt.
• Garlic powder – Onion powder is a great swap.
• Paprika – Use sweet or smoked.
• Black pepper – Freshly ground is best, but you can also use pre-ground black pepper.

Tips for Cutting Sweet Potatoes into Fries

My biggest tip is to use a sharp knife. This is so important! Here are a few more tips for cutting sweet potatoes into fries:

• Make even cuts. Slice all your french-fries into an even thickness to make sure they come out perfectly. If some are thicker, those will turn out raw. The thinner ones will burn.
• Pick smaller ones. The larger the sweet potato, the harder it’ll be to slice all the way through it. Smaller ones are more tender and won’t be so hard to cut.
• Use a moist rag. Wet a clean kitchen rag or towel and place it underneath the cutting board. This is safer because it prevents the board from sliding. Never cut directly on the counter because it’ll damage the surface.
• Avoid dull knives. Make sure your knife is large and well sharpened. Smaller knifes with blunt blades are more dangerous because they typically slip and can cause serious accidents.

How to Make Sweet Potato Fries in the Air Fryer

Air fryers are a blessing when it comes to making fried foods healthy. Check the recipe card at the bottom of the post for more detailed instructions.

• Slice them. Preheat the air fryer to 380F. Peel the sweet potatoes. Slice each one into even ¼” thick sticks.

• Toss them. Toss the fries with coconut oil, salt, garlic powder, paprika, and black pepper in a large bowl until completely coated.
• Cook them. Place them in the air fryer and cook them for 5 minutes. Shake the basket and cook for another 5 minutes. Remove them from the heat. You may have to cook in batches.
• Serve. Enjoy them with your favorite dipping sauce.

Helpful Tips & Variations

These are the secrets to mastering and improving any air fryer sweet potato fries recipe.

• Swap the spices. Cajun and taco seasoning are great swaps for the spices in this recipe.
• Make them cheesy. Top the fries with shredded parmesan or chile con queso for a cheesy variation.
• Cook in batches. Never over-crowd the basket. Piling the fries on top of one another means they don’t have room to crisp up properly and they’ll come out soft instead of crispy. Cook in batches if you have to.
• Switch up the dipping sauces. Aioli, sriracha mayo, chipotle mayo, and ranch dressing are yummy swaps for typical ketchup and mustard.
• Use regular oil. Vegetable, corn, canola, and olive oil can be used instead of coconut oil.

What to Serve with Air Fryer Sweet Potato Fries

These air fryer sweet potato fries are perfect with a classic burger dinner. Serve them with my Mushroom Swiss Burger or Mushroom Beef Burgers. For a healthier option, try my Spicy Salmon Burgers. If you’re a chicken person, wings or my Popcorn Chicken are great choices too.

How to Store & Reheat Leftovers

Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep them away from strong-smelling foods like onions to avoid the transfer of odors. To reheat them, pop them into the microwave for a minute or until warm. You can also heat them in the air fryer at 350F for 3-6 minutes.

Can I Freeze These?

Yes! Once tossed in the oil and spices, place them on a baking sheet and freeze them for 2 hours. Transfer them to a freezer-friendly bag or container. Freeze for up to 3 months. Air fry them straight out of the freezer but add 1 minute of cooking time. Serve as usual.

More Easy Sweet Potato Recipes

• Gluten Free Sweet Potato Cornbread
• Sweet Potato Pave
• Radish Goat Cheese Sweet Potato Toast with Microgreens
• Turkey Chili Recipe with Sweet Potatoes {gluten free + paleo}
• Paleo Molasses Sweet Potato Casserole

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Air Fryer Sweet Potato Fries

This crispy air fryer sweet potato fries recipe with garlic and paprika is a 15-minute side dish that's perfect with a classic burger dinner. 

Course Appetizer, Side, Side Dish

Cuisine American

Keyword air fryer sweet potato fries, sweet potato fries air fryer, sweet potato fries in air fryer

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Ingredients

• 2 medium sweet potatoes peeled
• 2 teaspoons 100% Coconut Oil
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ⅛ teaspoon black pepper

Instructions

• Preheat the air fryer to 380°F. Peel the sweet potatoes, then slice each potato into even ¼ inch thick sticks.
• Place the sweet potatoes in a large mixing bowl, and toss with coconut oil, salt, garlic powder, paprika and black pepper.
• Cook in 2 or 3 batches, depending on the size of your basket without overcrowding the pan until they’re crispy. Around 10 minutes, turning half way.
• Serve immediately with your favorite dipping sauce.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This Healthy Egg Salad is a simple, tasty recipe that’s packed with protein and easy to prepare.  A scrumptious lunch or midday snack!

My Mom’s Egg Salad Recipe

Growing up, I was an extremely picky eater. Are you shocked? Don’t be shocked! A lot of people who are total health-foodies today were like me growing up: they just had picky taste buds, and only liked a few certain dishes. One of my favorites, that I still love today, was my mom’s egg salad. 

Back then, I ate this on toasted Wonder Bread, but now I like to serve it on a healthier sandwich bread, or just on romaine lettuce leaves for a light, keto-friendly meal. This is a feel-good recipe that will take you back, a family favorite that I’m proud to share.

This Healthy Egg Salad Is…

• Healthy: With plenty of protein and healthy fat from the eggs, this easy egg salad will fill you up and make you feel good. The only other ingredients are simple pantry basics that you can tweak as needed for your diet.
• Easy: Nothing could be simpler than chopping up a few boiled eggs and stirring in some yummy seasonings.
• Old-Fashioned: If you grew up eating egg salad like I did, this one will take you back! It’s the real deal, just the way Mom used to make it.
• Versatile: Serve this easy egg salad for a tasty lunch, hearty snack, or even as a breakfast option. It’s wonderful on toasted bagels!

Ingredients

While you can definitely tweak the ingredients for this recipe, I highly recommend keeping the celery seed and the sprinkles of paprika. They really make a difference, and give it that special flavor. 

• Eggs: Hard-boiled eggs are the basis of this dish. For an easy tutorial, check out this post on how to make hard boiled eggs.
• Mayonnaise: Your favorite mayo, or you can substitute Greek yogurt.
• Mustard: Plain yellow mustard is what we use, but if you want a different spin, you can use other kinds of mustard.
• Salt and Pepper: To taste.
• Celery Seed: This under-appreciated ingredient gives the egg salad a true boost of zesty flavor.
• Honey: Or sugar. You don’t need much – it’s very subtle, but gives depth to the egg salad.
• Paprika: Sweet paprika, not smoked or hot.
• Romaine Lettuce or Toasted Bread: Optional, for serving.

How to Make Healthy Egg Salad

It is so easy to make this simple, healthy egg salad recipe. all you have to do is prepare the eggs, and then mix everything together! After that, you can serve it right away, or chill it for a cold, refreshing version.

• Peel and Cube the Eggs. If your eggs are tricky to peel, you can try peeling them under cool running water.
• Combine the Ingredients in a Medium Bowl. Add all of the ingredients except the toasted bread and/or lettuce leaves to a medium bowl.
• Toss to Combine. Toss gently so you don’t smash the eggs, but everything gets evenly coated.
• Enjoy! Serve as-is, or on toast or lettuce leaves.

Tips for Success

Of course, the best egg salad is the one you like best! So feel free to take this basic recipe and make changes that work for you. Here are a few easy ways to change it up:

• Add Crunch: Some chopped celery or red onion can add a punch of flavor and fresh, crunchy texture.
• Add Herbs: Snips of fresh chive, parsley, or basil would be amazing here.
• Brighten It Up: Need something more? Finely minced dill pickle or a small bit of lemon juice would brighten up the flavors.
• Make It Savory: Add a little bit of chopped ham or crumbled bacon for a savory, smoky depth of flavor.

What Goes Best with Egg Salad

Healthy egg salad is great with any kind of bread or cracker, and it’s also delicious as part of a keto friendly lunch. Here are a few side dishes you could try with egg salad:

• Soup: Since I often have egg salad for lunch, I like to pair it with other lunchtime classics like a good bowl of soup. This Garden Minestrone would be perfect.
• Asparagus: asparagus and eggs are a great combination, especially when you serve asparagus in these adorable Asparagus Lemon Tartletes.
• Green Salad: Serve egg salad as a topping for your favorite leafy green salad, and you’ll have a winning combination. You’ll love this Spring Mix Salad with Blueberry Pistachio Champagne Dressing!

How Many Days Does This Healthy Egg Salad Last in the Refrigerator?

Egg salad will last for three or four days in the refrigerator. It should be kept in an airtight container, or covered tightly with saran wrap. Serve it cold – don’t warm it up or leave it out.

Can I Freeze This?

Sadly, you can’t really freeze egg salad. The eggs tend to become porous and watery once they are frozen and thawed. This is one dish that’s best enjoyed fresh!

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Healthy Egg Salad

This Healthy Egg Salad is a simple, tasty recipe that’s packed with protein and easy to prepare.  A scrumptious lunch or midday snack!

Course Lunch

Cuisine American

Keyword best egg salad, easy egg salad, egg salad, healthy egg salad

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 -6

Author Amy Stafford

Ingredients

• 6 hard boiled eggs {read how to boil eggs here}
• 3 tablespoons mayo or 3 tablespoons of greek yogurt
• 1 teaspoon yellow mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon celery seed
• 1/4 teaspoon honey or sugar
• few sprinkles of sweet paprika
• Romaine lettuce leaves or whole grain bread

Instructions

• Cube eggs and add all the ingredients to a medium bowl. Gently stir to coat ingredients evenly.
• Serve on toast or on lettuce.

More Healthy Egg Recipes

• Fresh Salsa Verde with Baked Eggs
• Paleo Egg Cups
• Radish Toast with Fried Egg

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Perfectly golden on the outside but fork-tender on the inside, these air fryer mini potatoes are a garlicky 30-minute side. Cooked with coconut oil and ultra aromatic, a crack of spicy black pepper is all they need right before serving.

Easy Air Fryer Mini Potatoes

Loaded with natural sweetness, these air fryer mini potatoes are packed with Italian flair from a store-bought herb mixture loaded with thyme, rosemary, parsley, oregano, etc. Creamy and velvety on the inside, you can thank coconut oil and the air fryer for their perfectly crispy, golden skin.

Tossed in a simple seasoning mixture with lots of garlic powder, all you need to do let them cook away until nice and tender. You can always add a pinch of paprika or red pepper flakes for extra flavor. Don’t forget some freshly grated parmesan to make this easy side super cheesy! A zesty, herby pesto drizzle also screams “Italy” in case you want to take your taste buds on a ride.

Served with your favorite dinners, these ultra aromatic mini potatoes are a 30-minute side just waiting to be dipped into aioli. Practically effortless and super healthy, you’ll be switching other potato recipes for this one in no time.

Why You’ll Love These Crispy Mini Potatoes

Everyone enjoys a simple, quick side dish because it completes your meal and makes you look like an absolute kitchen rockstar when it really wasn’t that hard to make.

• Easy. Toss them and then pop them into the air fryer. You don’t need to be particularly skilled in the kitchen to make these potatoes.
• Great for cookouts. These are a good substitute for other potato sides at any dinner table.
• Healthy. Cooked with coconut oil, you don’t need to worry about unhealthy fats being the reason for these potatoes’ crispiness.
• Few ingredients. You only need 5 shelf-stable ingredients, 3 of which are spices and herbs.

What You’ll Need

Everything on this list is a pantry staple. You probably already have everything you need to get started. Check the recipe card at the bottom of the post for exact amounts.

• Mini potatoes – These are also called “baby potatoes.” Please don’t use regular ones.
• Coconut oil – Feel free to use olive oil, vegetable, corn, or canola oil.
• Garlic powder – You can use onion powder instead.
• Dried Italian herbs – Italian seasoning is a good swap.
• Salt and pepper – Himalayan salt works too.

How to Make Air Fryer Mini Potatoes

Toss, air fry, and serve. Check the recipe card at the bottom of the post for more detailed instructions.

• Toss the potatoes. Preheat the air fryer to 400F. Toss all of the ingredients in a large bowl until well combined.
• Air fry them. Place them in the air fryer. Cook them for 10 minutes, shake the basket, and let them cook for another 8-10 minutes. The potatoes should be crispy on the outside but tender on the inside. Serve and enjoy.

Recipe Tips & Variations

You’ll be amazed at what giving them some room in the air fryer does to these crispy mini potatoes.

• Use butter. Melt some butter and use it instead of coconut oil for a richer, buttery flavor.
• Swap the spices. 1/4 teaspoon of paprika, ground cumin, or red pepper flakes go great with these potatoes.
• Add a dipping sauce. Mayo, mustard, ketchup, and even aioli are wonderful dipping sauces for this recipe.
• Choose similar sizes. Making sure the potatoes are more or less the same size will ensure even cooking.
• Add a drizzle. Top them with a drizzle of pesto or balsamic reduction to up the Italian flavors.
• Make them cheese. Sprinkle 3-4 tablespoons of parmesan cheese over the potatoes during the last minute of cooking time to make them cheesy.
• Don’t crowd the basket. You might have to cook in batches because crowding the basket means the potatoes don’t have enough room to crisp up.

What To Serve With Crispy Mini Potatoes

These air fryer mini potatoes are great with classic steak and chicken dinners. For steak, try them with my Stuffed Baked Steak or Pan Seared Steak. If you like bison, this is another great option: Grilled Bison Ribeye Steak. For chicken, go for my Oven Fried Chicken or Skillet Chicken with Artichoke. Other veggie side ideas include my Sautéed Brussels Sprouts and Pepper Mushroom Onion Crostini.

How to Store & Reheat Leftovers

Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep them away from direct heat and sunlight when on the counter for reheating or serving. To reheat them, pop them into the microwave for one minute. You can also heat them in the air fryer at 400F for 3-5 minutes.

More Easy Potato Sides

• Healthy Potato Salad With Ginger Sesame Vinaigrette
• Cell Recovery Potato Leek Soup
• Loaded Mashed Potato Bites
• Paleo Baked Potato Salad

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Air Fryer Crispy Mini Potatoes

These garlicky air fryer mini potatoes with Italian herbs and spicy black pepper are a crispy 30-minute side you'll love. 

Course Side, Side Dish

Cuisine American

Keyword air fryer mini potatoes, crispy mini potatoes, mini potatoes air fryer

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 4 cups Mini Potatoes halved
• 1 tbsp 100% Coconut Oil
• 1/2 tsp Garlic Powder
• ½ teaspoon dried Italian herbs
• Sea Salt & Black Pepper to taste

Instructions

• Preheat the air fryer to 400ºF (205ºC).
• Add the potatoes, oil, garlic powder, Italian herbs, salt, and pepper to a large bowl. Toss to coat and combine.
• Transfer to the air fryer and cook for 10 minutes. Shake the basket and cook for eight to ten minutes longer, until the potatoes are crispy and cooked through. Divide the potatoes onto plates and enjoy!

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Say goodbye to boring snacking – easy baked Popcorn Chicken is here to add a little extra flair to your menu! You’ll love this simple recipe that delivers perfectly crunchy chicken bites, every time.

Crispy, Crunchy Popcorn Chicken!

Are you a fan of popcorn chicken? It’s a snack that needs no introduction. These utterly irresistible, crunchy bites of chicken are a favorite with everyone who tries them! And this recipe makes the fast-food favorite both healthy and easy to make. Win-win!

Whether you’re looking for a crowd-pleasing party treat, a game day favorite, or simply a snack to satisfy those protein cravings, popcorn chicken is the way, my friends. And this oven-baked method? It’s sure to be your go-to.

Why You’ll Love Making Popcorn Chicken

There’s so much to love about this recipe, it’s hard to know where to start. Let’s take a look:

• Crispy Perfection: Every bite of this baked popcorn chicken delivers a satisfying, crispy crunch. Enough said!
• Healthy Option: Baking instead of frying eliminates the need for excess oil, but still delivers a scrumptious result.
• Easy-Peasy Prep: Skip the messy frying process. Baking popcorn chicken is hassle-free – just coat, bake, and devour.
• Customizable: With endless seasoning possibilities, you can tailor your baked popcorn chicken to fit your tastes. Keep it classic, or try something new – it’s up to you.
• Kid-Friendly Magic: This kid-friendly finger food will have even the pickiest eaters happily asking for seconds.
• Versatile Serving Options: Pair this with dipping sauces, serve with sweet potato fries, or sprinkle on top of a salad. You can’t go wrong!

What Is Popcorn Chicken Made Of?

The ingredients here are incredibly simple, making a basic batch of popcorn chicken that lets the natural flavor of white-meat chicken shine through. You can definitely play around with the spices to add even more flavor.

• Greek Yogurt: Reach for plain, full-fat Greek yogurt.
• Salt: I like to use sea salt.
• Chicken Breast: Boneless, skinless, and cut into even-sized cubes.
• Bread Crumbs: Gluten free bread crumbs are my go-to.

How to Make Popcorn Chicken at Home!

Ready to savor the best of both worlds – crispy goodness that’s actually good for you? Me too. I get hungry just writing about this recipe! Here’s how to make it:

• Get Ready. First, gather all of your ingredients together. Then preheat the oven to 450°F, and line a baking sheet with parchment paper.
• Coat the Chicken in Yogurt. Mix the yogurt with half of the salt. Add those chicken cubes, and toss them gently to coat.
• Coat the Chicken in Breadcrumbs. In a separate bowl, mix the breadcrumbs and the rest of the salt. Toss the yogurt-coated chicken in the breadcrumbs to coat.

• Bake! Spread the chicken out on a baking sheet, and bake for 12 – 15 minutes, or until cooked through.
• Enjoy! Serve the popcorn chicken hot with your favorite sauces or sides.

Recipe Tips 

Every recipe is better with tips, so be sure to check these out! Read on, and enjoy.

• Seasoned Salt: By far the easiest way to tweak this recipe and add more flavor is to use seasoned salt instead of plain salt. So simple, and so tasty.
• Italian Vibes: Replace half of the breadcrumbs with grated parmesan cheese, and add a shake of Italian herbs as well.
• Non-Stick: Be sure to use parchment or a silicon mat to keep the chicken from sticking. You want to keep the crispy breading on the chicken, not the baking sheet!
• Check for Doneness: I’m a big fan of meat thermometers, but it’s hard to use one on an itty-bitty piece of popcorn chicken. Instead, try cutting a piece in half. It should be white and opaque all the way through, with no pink. Additionally, it should be nice and hot even in the center.
• Air Fryer Popcorn Chicken: Feel free to bake this in your air fryer instead! A spritz of oil before air-frying will crisp things up even more.

Serving Suggestions

To serve this chicken, I like to whip up a dipping sauce of some kind. A few side dishes make it a meal! These easy recipes will get you started.

• Basic Veggies: This Grilled Vegetable Plate is loaded with flavor and goes with everything.
• Zucchini Fries: These well-seasoned Baked Zucchini Fries are just as easy to make as the chicken – maybe even easier! And they’re a great way to use up summer produce.
• Potato Salad: Sometimes you just want carbs! This Italian Potato Salad is perfectly refreshing and satisfying, without all the mayo.

How to Store and Reheat the Leftovers

To keep your leftover baked popcorn chicken fresh, store it in an airtight container in the refrigerator. It will keep for 3 – 4 days. When it’s time to reheat, place it in the oven at 350°F until it’s just heated through. Don’t overcook it, or the chicken will dry out.

Can I Freeze Popcorn Chicken?

Yes! You can freeze it cooked, or uncooked. Either way, arrange the chicken pieces in a single layer on a baking sheet, and place it in the freezer until the chicken is frozen solid. Then transfer the chicken cubes to a freezer bag, removing as much air as possible, and store in the freezer for up to two months.

When you’re ready to bake the chicken, just bake directly from frozen, adding a few extra minutes of time as needed to cook it all the way through.

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Popcorn Chicken

Say goodbye to boring snacking – easy baked Popcorn Chicken is here to add a little extra flair to your menu! You'll love this simple recipe that delivers perfect crunchy chicken bites, every time.

Course Appetizer

Cuisine American

Keyword healthy chicken nuggets, homemade chicken nuggets, popcorn chicken

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Amy

Ingredients

• 1 cup plain full-fat Greek yogurt
• ½ teaspoon sea salt divided
• 9 ounces chicken breast boneless, skinless, cut into even-sized cubes
• ½ cup gluten free bread crumbs

Instructions

• Preheat oven to 450°F.
• Line a baking sheet with parchment paper.
• Combine the yogurt and half the salt in a large bowl. Add the chicken and toss to coat.
• In a separate bowl combine bread crumbs and remaining salt.
• Transfer the chicken to the bowl of bread crumbs and toss to coat evenly.
• Add the chicken to the baking sheet and bake for 12 to 15 minutes or until cooked through.
• Remove the chicken from the oven, divide into two servings, and enjoy.

Notes

• • Seasoned Salt: By far the easiest way to tweak this recipe and add more flavor is to use seasoned salt instead of plain salt. So simple, and so tasty.

• • Italian Vibes: Replace half of the breadcrumbs with grated parmesan cheese, and add a shake of Italian herbs as well.

• • Non-Stick: Be sure to use parchment or a silicon mat to keep the chicken from sticking. You want to keep the crispy breading on the chicken, not the baking sheet!

• • Check for Doneness: I’m a big fan of meat thermometers, but it’s hard to use one on an itty-bitty piece of popcorn chicken. Instead, try cutting a piece in half. It should be white and opaque all the way through, with no pink. Additionally, it should be nice and hot even in the center.

• • Air Fryer Popcorn Chicken: Feel free to bake this in your air fryer instead! A spritz of oil before air-frying will crisp things up even more.
  • Refrigerating: To keep your leftover baked popcorn chicken fresh, store it in an airtight container in the refrigerator. It will keep for 3 – 4 days. When it’s time to reheat, place it in the oven at 350°F until it’s just heated through. Don’t overcook it, or the chicken will dry out.
  • Freezing: Freeze the chicken pieces (cooked or uncooked) in a single layer on a baking sheet, and place it in the freezer until the chicken is frozen solid. Then transfer the chicken cubes to a freezer bag, removing as much air as possible, and store in the freezer for up to two months. Bake directly from frozen, adding time as needed to cook through.

More Easy Chicken Recipes

• Mexican Street Corn Salad with Chicken Thighs
• Gluten Free Oven Fried Chicken
• Double Broccoli Chicken Cheese Casserole

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Perfect for a summery, fresh dinner or party appetizer, this tempting and juicy Chicken on a Stick is sure to be a hit. You’ll adore the zesty, garlic-and-herb marinade!

Easy Chicken on a Stick: Juicy, Mouthwatering Delight!

There’s something irresistibly delicious about food on a stick, and this easy chicken recipe is no exception! With a bold, flavorful marinade that features red wine, honey, herbs, and garlic, it’s incredibly flavorful. Tossing it onto the grill adds beautiful char and makes it juicy!

I like to serve this for a savory dinner meal, but you could definitely use it as an appetizer, as well. In fact, no matter how you serve it, it’s guaranteed to disappear, quick! You may want to make an extra batch, because people will definitely want seconds. 

What You’ll Love About This Chicken on a Stick Recipe

This one’s a winner for so many reasons. Here are just a few:

• Ultra-Tasty: Grilled chicken is yummy even with just salt and pepper, but when you give it some time in a mouthwatering marinade, it becomes infused with an explosion of flavors.
• Perfect Texture: Boneless, skinless chicken breasts can sometimes be dry, but this recipe delivers meat stays moist and tender, with some gorgeous, smoky char.
• Easy and Quick: With a short marinade and lightning-fast grilling time, you can whip up this chicken on a stick with no hassle and minimal time investment.

The Ingredients

This list is short, simple, and to the point. Here’s what you’ll need to make the best, easiest chicken on a stick:

• Chicken: Boneless, skinless chicken breasts, cut into 1-inch cubes.
• Olive Oil: Extra virgin olive oil, some for the marinade plus more for grilling.
• Vinegar: I like red wine vinegar in this dish.
• Honey: Or maple syrup, brown sugar, etc.
• Garlic: Minced, fresh garlic.
• Herbs: Oregano and thyme, both dried.
• Salt and Pepper

How to Make Chicken on a Stick

So how do you make this dish? It’s so easy. These are the steps you’ll need to follow: 

• Marinate the Chicken. In a large bowl, whisk together the olive oil, red wine vinegar, honey, garlic, herbs, salt, and pepper. Place the cubed chicken in the bowl, and coat with the marinade. Then cover and chill for at least 30 minutes.

• Soak the Skewers. Metal skewers don’t need to be soaked, but wooden ones do. If you’re using wooden skewers, get them soaking for at least 20 minutes before you want to grill.
• Cook the Chicken. Heat your grill to medium-high, and oil the grates. Shake the excess marinade from each chunk of chicken and thread them onto skewers. Grill for 8 – 10 minutes on each side, until done through.
• Enjoy! Place the cooked chicken skewers on a platter, and serve them with your favorite garnishes and sides.

What Temperature Do You Grill Chicken Skewers?

You should grill these at about 375°F, which is fairly easy if you can adjust the temperature on your grill. For those using a charcoal grill, it’s a bit more involved. In general, when your coals are covered with about ⅔ white ash, you can scoot them to one side (the direct-heat side, which is hot – around 400 – 500 degrees) and cook over the other side (the indirect-heat side, which is closer to 300 – 400 degrees). Consult your grill’s manufacturer instructions for more info.

Helpful Tips

I know you’re going to love the simplicity and zesty taste of this easy chicken recipe. These helpful tips will make it even more pleasant and quick to make: 

• Even Cooking: To make sure the chicken pieces cook evenly without underdone and overdone pieces, make sure to cut the chicken cubes into uniform sizes.
• Tweak the Flavors: If you prefer a sweeter marinade, you can definitely increase the honey amount or add a splash of maple syrup. Other great additions would include spicy ingredients like sriracha or crushed red pepper flakes, or vinegar replacements like lime juice or lemon juice.
• Metal Skewers: If you’re using metal skewers instead of wooden ones, be cautious – they get very hot during grilling!
• Chicken Thighs: Chicken thighs will also work in this recipe, although they can be trickier to cut evenly.

What Do You Eat with Chicken on a Stick?

Chicken on a Stick is a very versatile dish, and you can pair it with just about any side dish. I like to keep things more or less “Mediterranean,” but you could be creative and use all kinds of dishes for a fun fusion menu. Here are just a few recipes to try:

• Fresh Salad: Accompany the skewers with a refreshing Tomato Burrata Salad featuring creamy burrata cheese, cherry tomatoes, and fresh herbs.
• Grilled Veggies: A medley of colorful grilled veggies is simple and perfect alongside this grilled chicken, and hey – if you’re heating up the grill anyway, why not? This Grilled Vegetable Plate will hit all the right notes.
• Fresh Fruit: Everyone loves fresh, sweet fruit, and it makes a wonderful side or appetizer as well. Apricots with Goat Cheese and Almond are an elevated fruit dish that’s surprisingly easy to create, and bursting with flavor. 

Storing and Reheating Chicken on a Stick

If you have any leftovers (which isn’t exactly likely – these are irresistible, I’m telling you!), take the chicken off of the skewers and store them in an airtight container in the refrigerator. The chicken should stay fresh for up to 3 days. Serve cold, or reheat in a covered skillet over low heat, just until heated through.

Can I Freeze This?

Absolutely! Grilled chicken freezes well and doesn’t have to be reheated – you can just thaw it out in the refrigerator, and serve it cold. For the best results, cool the chicken down and then package it in zip-top bags or freezer containers for up to three months. Thaw before serving (and/or reheating). 

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Chicken on a Stick

Perfect for a summery, fresh dinner or a quick party appetizer, this tempting and juicy Chicken on a Stick is sure to be a hit. You’ll adore the zesty, garlic-and-herb marinade.

Course Dinner

Cuisine American

Keyword chicken on a stick, chicken skewers, grilled chicken skewers

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Ingredients

• 1 pound boneless skinless chicken breasts cut into evenly sized 1-inch cubes
• 3 tablespoons extra virgin olive oil plus more for grilling
• 2 tablespoons red wine vinegar
• 2 teaspoons honey
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper

Instructions

• In a large bowl, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.
• Add the chicken and toss so that chicken is evenly coated. Cover and place in the fridge to marinate for 30 minutes.
• If using wooden skewers, submerge them and let them soak in water for at least 20 minutes.
• Preheat the grill to medium-high heat (about 375°F). Brush or spray the grill grates with oil.
• Remove the chicken from the marinade and shake off the excess marinade.
• Thread the chicken onto the skewers through the meatiest part.
• Place chicken on the prepared grill and cook for 8-10 minutes.
• Flip and cook for an additional 8-10 minutes or until chicken internal temperature reaches 165°.
• Transfer the cooked skewers to a platter and serve with lemon wedges and your favorite side of veggies.

Notes

• Even Cooking: To make sure the chicken pieces cook evenly without underdone and overdone pieces, make sure to cut the chicken cubes into uniform sizes.
• Tweak the Flavors: If you prefer a sweeter marinade, you can definitely increase the honey amount or add a splash of maple syrup. Other great additions would include spicy ingredients like sriracha or crushed red pepper flakes, or vinegar replacements like lime juice or lemon juice.
• Metal Skewers: If you’re using metal skewers instead of wooden ones, be cautious – they get very hot during grilling!
• Chicken Thighs: Chicken thighs will also work in this recipe, although they can be trickier to cut evenly.
• Storing and Reheating: To store, take the chicken off of the skewers and place them in an airtight container in the refrigerator. The chicken should stay fresh for up to 3 days. Serve cold, or reheat in a covered skillet over low heat, until just heated through.
• Freezing: To freeze, cool the chicken down and then package it in zip-top bags or freezer containers for up to three months. Thaw before serving or reheating.

More Flavorful Chicken Recipes

• Greek Chicken Quinoa Bowls
• Paleo Orange Chicken Recipe
• Chicken Tortilla Soup Recipe

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Buffalo Chicken Meatballs are the ultimate appetizer for game days, parties, and more! You’ll love these spicy chicken meatballs with tons of great buffalo flavor!

An Addictively Delicious Buffalo Chicken Appetizer!

Meatballs are a fantastic party appetizer, aren’t they? Hearty, savory, and piquant, they’re always a big hit at any event. Plus, they’re versatile. You can make them with almost any meat or sauce that you like!

Barbecue meatballs and grape jelly meatballs are popular, but don’t sleep on these easy buffalo chicken meatballs. They are a fantastic alternative to regular hot wings, and they are a lot easier to eat and serve. If you make buffalo chicken meatballs for your next Superbowl party or small plate dinner, you’ll be a hero. Ask me how I know!

The Ingredients You’ll Need

To make these easy chicken meatballs, you’ll need ground chicken, bread crumbs, the sauce ingredients, and a few basic pantry staples. Make sure to have your ground chicken defrosted before you start.

• Egg: Adding a large egg to the mixture keeps it from falling apart.
• Nut Milk: Any kind will do. If you are not dairy-free, you can also use regular milk.
• Buffalo Sauce: AKA wing sauce. You can use bottled buffalo sauce, or make your own.
• Breadcrumbs: To keep this recipe healthier, I use gluten-free, sugar-free panko breadcrumbs
• Seasonings: Garlic powder, salt, and pepper.
• Ground Chicken: You could also use ground turkey.
• Green Onions: The white and light green parts, thinly sliced.

How to Make Buffalo Chicken Meatballs

Now that we’ve covered the ingredients, let’s talk about making the meatballs. It’s really not difficult to do. Here are the steps:

• Get Ready to Bake. Before you get started, preheat the oven to 375°F and line a baking sheet with parchment paper.
• Make the Meatball Seasoning Mixture. In a large bowl, whisk together the egg, milk, and just one tablespoon of buffalo sauce. Add the breadcrumbs, garlic powder, salt, and black pepper, and stir well. 
• Add the Ground Chicken. Add the ground chicken to the seasoning mixture, and use your hands or a fork to gently combine the ingredients just enough so everything is mixed through. Don’t overmix or the meatballs will be tough. The mixture will be soft and sticky.

• Shape the Meatballs. Scoop up about a tablespoon of the chicken mixture and roll it into a ball, and set it on the prepared baking sheet. Repeat with the remaining chicken. You will have about 20 little meatballs.
• Bake. Bake the meatballs until they are golden on the bottom, and cooked through, about 15 minutes.
• Coat in Sauce. Using the edges of the parchment paper, roll the meatballs to the center of the baking sheet and drizzle the remaining buffalo sauce over them. Roll the meatballs in the sauce.

• Plate and Serve. Transfer the buffalo chicken meatballs onto a plate, and scatter the scallions on top. Serve with toothpicks and a small bowl of extra sauce on the side.

Why Are My Chicken Meatballs Mushy?

Mushy meatballs usually happen because there’s simply too much liquid in your recipe. For that reason, be extra careful when you measure all of the ingredients. You want just the right ratio of liquid ingredients (like milk) compared to solid ingredients (like breadcrumbs). If you make the chicken meatball mixture and you feel that it’s still too runny to form into balls, add more bread crumbs.

Is It Better to Fry or Bake Meatballs?

Frying and baking are both great methods for making meatballs. These buffalo chicken meatballs are baked for extra easy prep. However, you could also fry them if you like. Frying is a little trickier and a little messier, but it definitely adds a lot of flavor. If you do choose to fry, use a neutral oil like refined coconut oil or vegetable oil, and shallow fry in a skillet until done.

Recipe Tips and Tricks

Be sure to check out these helpful tips for tender, flavorful, buffalo chicken meatballs. Give them a read, and enjoy! Here we go:

• Handle with Care: to avoid tough meatballs make sure you handle the buffalo chicken meatball mixture carefully and gently. Don’t overmix.
• Use Wet Hands: what your hands with water or alternatively moisten them with a bit of oil before rolling the meatballs. This helps the mixture not stick to your hands and creates need or tidy or meatballs.
• Change the Sauce: you don’t have to stick to buffalo sauce with this recipe. You could also use any other sauce you like, such as teriyaki, barbecue, or sweet chili sauce.

Serving Suggestions

These are one of my favorite appetizers to serve as part of a special meal, game day spread, or party dinner. You can also serve them for a light meal with some of your other favorite appetizers, small-plate style. Need some ideas? Try these!

• Skewer Salads: I love serving a little fresh bite of salad ingredients, threaded onto small skewers. Case in point? These Watermelon Feta Blackberry Skewers! They taste like summertime. So irresistible!
• Pesto and Dippers: Another fresh, tempting choice is pesto. I like all kinds of different pestos, but one that is super nourishing and satisfying is this Broccoli Pesto Dip. Serve it with really good crackers, or fresh vegetables for dipping.
• Potato Bites: Loaded Mashed Potato Bites are just little mouthfuls of creamy potato, topped with all of your favorites and baked until done. So cute, and so yummy!

How to Store and Reheat the Leftovers

Leftover buffalo chicken meatballs will stay good in your fridge for up 3 – 5 days. Keep them in an airtight container for the best results. Heat them up on the stove in a covered skillet. Make sure you don’t let them scorch! Just heat on medium or medium-low until heated through.

Can You Freeze Chicken Meatballs?

Sure! These can be frozen cooked or uncooked, depending on how much prep you want to do later on. To freeze, cool them down and place them on a baking tray in your freezer. Let them hang out in there until frozen solid, and then transfer to a freezer bag. They will be good for up to two months frozen. 

To cook frozen, uncooked buffalo chicken meatballs, just bake them directly from frozen according to the recipe, adding a few extra minutes so that they are cooked all the way through. 

If you’re just warming up frozen, cooked meatballs, add the meatballs and sauce to a covered skillet over medium heat, and cook until the sauce simmers a bit and the meatballs are hot all the way through.

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Buffalo Chicken Meatballs

Buffalo Chicken Meatballs are the ultimate appetizer for game days, parties, and more. You’ll love these spicy chicken meatballs with tons of great buffalo flavor!

Course Appetizer

Cuisine American

Keyword chicken meatballs, easy appetizers, ground chicken meatballs

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Author Amy

Ingredients

• 1 large egg
• 2 tablespoons nut milk any kind
• 1 tablespoon + ¼ cup buffalo sauce divided, plus more for serving
• 1/2 cup gluten free sugar free panko breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound ground chicken
• 2 green onions white and light green parts thinly sliced

Instructions

• Preheat the oven to 375°F.
• Line a baking sheet with parchment paper.
• In a large bowl whisk together the egg, milk, and 1 tablespoon buffalo sauce. Add the breadcrumbs, garlic powder, salt, and black pepper, and stir well.
• Add the ground chicken and use your hands or a fork to gently combine the ingredients just enough so everything is mixed through.
• Don’t over mix or the meatballs will be tough. The mixture will be soft and sticky.
• Scoop up about a tablespoon of chicken mixture and roll it into a ball, and set it on the prepared baking sheet. Meatballs will feel wet.
• Repeat with the remaining chicken. You will have about 20 little meatballs.
• Bake the meatballs until they are golden on the bottom and cooked through, about 15 minutes.
• Using the edges of the parchment paper, roll the meatballs to the center of the baking sheet and drizzle the remaining 1/4 cup buffalo sauce over them. Roll the meatballs in the sauce. Transfer them onto a plate and scatter the scallions on top. Serve with toothpicks and a small bowl of extra sauce on the side.

Notes

• Storing: Leftover buffalo chicken meatballs will stay good in your fridge for up 3 – 5 days. Keep them in an airtight container for the best results. Heat them up on the stove in a covered skillet. Make sure you don’t let them scorch! Just heat on medium or medium-low until heated through.
• Freezing: These can be frozen cooked or uncooked, depending on how much prep you want to do later on. To freeze, cool them down and place them on a baking tray in your freezer. Let them hang out in there until frozen solid, and then transfer to a freezer bag. They will be good for up to two months frozen. 
  

More Scrumptious Appetizers

• Chickpeas in Sofrito
• Tuna Lemon-Aioli Bruschetta
• Spicy Crab Bites

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