Honey Mustard Air Fryer Salmon

This is an incredibly simple way to prepare salmon. Just add some tender spring vegetables like these hosta shoots and snow peas for a fresh, light dinner.

Here's the link to the veggie recipe:

https://www.hotandcoldrunningmom.ca/2025/05/hosta-shoots-and-snow-peas.html 

Ingredients:

2 salmon fillets, 4 oz each

1 tbsp grainy Dijon mustard

2 tsps honey

lemon slices

Pat the salmon fillets dry with paper towels. Mix the Dijon and honey together and brush on the tops of the fillets. Spray the air fryer basket and place the salmon. Top with a couple of thin slices of lemon and air fry at 375°F for 8-10 minutes or until an internal temperature of 145°F is reached. Serves 2 

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Ground Chicken Enchiladas

These tasty ground chicken enchiladas are an easy make-ahead meal that can even be frozen and thawed in the fridge overnight for when you need them.

14 oz ground chicken

10 - 6" whole wheat tortilla wraps

1 tsp garlic powder

1/2 tsp black pepper

1 tsp ground cumin

1 1/2 tbsps chili powder

2 tbsps finely chopped red bell pepper

1/2 cup canned black beans, drained

1/2 cup chopped, packed spinach

1/2 cup kernel corn

1/2 cup cottage cheese (optional)

2 cups shredded cheddar or mozzarella

2 cups salsa

In a non-stick skillet brown chicken on medium high heat breaking it up until no pink remains, about 8-10 minutes. Add the garlic powder, black pepper, cumin and chili powder in the last couple of minutes. Remove from heat. Add the black beans, corn, red pepper, cottage cheese and spinach. Spoon 1/3 to 1/2 of the salsa on the bottom of a 13 X 9" baking dish. Lay out the tortillas on a work surface and spoon out the filling evenly on one side of each. Roll them up, leaving the ends opened and lay seam side down in the baking dish. Pour the balance of the salsa on top and sprinkle on the shredded cheese. Bake uncovered at 400°F for 25 minutes. Broil 2-3 minutes if you want a golden top. You can garnish with chopped tomatoes, sliced avocado, sour cream, ranch dressing, etc. Serves 6

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Cottage Cheese Egg Salad Sandwich

Here's a healthier,wholesome low fat high protein version of the classic egg salad sandwich.

Ingredients:

4 eggs

2 tbsps diced sweet onion

1/4 cup low fat cottage cheese

2 tsps Dijon or grainy Dijon mustard

2 tsps fresh lemon juice

1 tbsp fresh chopped parsley

1 tbsp fresh chopped chives

salt and pepper to taste

Boil the eggs for 10 minutes then drain and sit them in cold water. Once cooled, peel and cut in half lengthwise. Remove 2 yolks and place in a blender along with the cottage cheese, Dijon and lemon juice. Remove to a bowl and add the diced onion, parsley, chives, salt and pepper. Chop the rest of the eggs and mix all together. Spread on your favourite bread and add spinach or lettuce to complete your sandwich. (I like to make a dent in the filling where I'm going to cut the sandwiches so the filling cuts cleaner). Makes 4 sandwiches or 2 overstuffed ones.

Adapted from: whollytasteful.com

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Lemon Chicken Orzo

Juicy chicken thighs on a bed of tender orzo pasta just bursting with flavour!

Ingredients:

5 bone-in chicken thighs

juice and zest of 1 lemon

1 tbsp Dijon mustard

3 tsps minced garlic

1/4 tsp red pepper flakes

salt and pepper to taste

2 tbsps olive oil

 

Orzo:

3 green onions, sliced

1 cup orzo

1 tsp garlic powder

2 1/2 cups vegetable or chicken broth

1 - 1 1/2 cups chopped kale or spinach

salt and pepper to taste

parmesan and fresh chopped basil leaves to serve

 

Mix the lemon juice and zest, Dijon, minced garlic, red pepper flakes, salt and pepper together. Add the chicken to coat and marinate for 30 minutes. Heat the olive oil in a skillet to medium. Add the chicken skin side down and cook for 5 minutes, then turn them over and cook another 5-6 minutes. Remove to a plate. Add green onions to the same skillet and cook 1-2 minutes, then add the orzo to lightly toast and coat with oil from the pan. Pour in a 1/2 cup broth to deglaze the pan. Add kale, salt, pepper and garlic powder and the rest of the broth. Bring to a boil and return the chicken to the pan, skin side up. Cover and simmer for 20 minutes. Plate with chopped basil and serve with parmesan. Serves 2-3

Adapted from: cooking with Rocco

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Tangy Sweet Rhubarb Muffins

These muffins are richly moist because of the added cottage cheese which also pumps up your protein intake. And every bite has a pop of fresh, spring rhubarb!

Ingredients:

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

3/4 cup sugar

1/2 tsp salt

2 tsps baking powder

1/2 cup vegetable oil

1/4 cup melted butter

2 eggs

1 cup cottage cheese

1 tsp vanilla

1 1/2 cups chopped fresh rhubarb (or thawed/drained frozen)

 

Streusel Topping (optional):

1/3 cup finely chopped walnuts

1 tbsp brown sugar

1/2 tsp cinnamon

First off, put the cottage cheese in a blender or mini food processor and blend until smooth. Remove from the blender and set aside. Whisk the flours, sugar, salt and baking powder together. Take 2 tbsps of the flour mix and add to the chopped rhubarb to coat. Melt butter and add the oil along with the eggs, vanilla and blended cottage cheese. Mix the wet ingredients into the dry just until combined. Fold in the rhubarb. If using streusel spoon most of the batter into paper lined muffin tins. Then a spoonful of streusel, a tablespoon more of batter and a sprinkling of streusel on top. I find this method better than dumping all the streusel on top and having half of it fall off when eating the muffin. If not using streusel, just go ahead and fill muffins to 2/3 full. Bake at 375°F for 18-22 minutes. Makes 15 medium sized muffins

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Marinated Air Fryer Tuna Steaks

A light marinade compliments the tuna steaks with a subtle citrus flavour. And this easy air fryer method cooks them just the way you like!

Ingredients:

2 - 4 oz tuna steaks

2 tbsps orange juice

1 tbsp soy sauce

1 tbsp olive oil

1 1/2 tsps lime juice

1 tsp fresh chopped parsley

1 tsp minced garlic

cracked black pepper to taste

Mix everything together and reserve 2 tbsps of the mix. Then marinade the tuna, coating on both sides, in the fridge for 30 minutes. Remove from marinade and place in an oil sprayed air fryer basket. Fry at 375°F for 4-5 minutes (medium rare), 5-6 minutes (medium) and 6-7 minutes (well done). Flip halfway through the cooking time and brush with reserved marinade. The tuna steak pictured above was cooked 5 minutes. Serves 2

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Air Fryer Stuffed Chicken Breasts and Mushrooms

Stuffed with big flavour thanks to a simple combination of kitchen staples, these air fryer stuffed chicken breasts will be a fast favourite. And the bonus stuffed mushrooms (because all the filling was too much for the chicken breasts) were so good you could just fill a bunch of mushrooms with the stuffing and skip the chicken altogether for an easy appetizer.

Ingredients:

2 boneless, skinless chicken breasts

1/4 cup cottage cheese

1/4 cup shredded mozzarella or cheddar

1 tbsp finely chopped red bell pepper

1/4 cup chopped spinach 

1/4 cup chopped mushrooms

2 tbsps parmesan cheese

2 tsps minced garlic

salt and pepper to taste

1 tsp olive oil

1/2 tsp dry oregano

1/4 tsp fennel seed

pinch red pepper flakes

a few extra mushrooms for stuffing

Combine all the filling ingredients. Slice a pocket into the chicken breasts and stuff each with approximately 1/2 cup of the filling. Use the rest in the mushrooms. Tie the chicken breasts with kitchen twine. Spray the air fryer basket with a little oil along with a light spray on both the chicken and mushrooms. Place chicken in the air fryer and cook at 375°F for 8 minutes. Then add the mushrooms beside the chicken and cook everything for another 8 minutes. The internal temperature for the chicken should read 165°F.

Makes 2 servings.

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