In my home, we are not Vegan but we do try and eat healthily. I also try to implement at least one meatless meal every week. 

We are huge meat eaters in my family but I do recognize the benefits of eating less meat, so it’s something we’ve been working on. 

Vegan Spaghetti Recipe with Marinara

Not only is this recipe delicious but it’s also made in the Instant Pot, making it a super quick vegan dinner idea. 

This plant-based version of Spaghetti and meat sauce will leave you stunned, that this is not hamburger meat, and is a great Vegan choice for this dish.  The sauce is homemade, and it’s so good, you’ll never miss the meat.  These plant-based crumbles are a great way to have your favorite dishes without meat.  You’re going to love this recipe!

If you are looking to implement more meatless dinners into your meal planning, this is a must-try. To cook this here is what you’ll need. 

Vegan Spaghetti Recipe with Marinara

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This plant-based version of Spaghetti and meat sauce will leave you stunned, that this is not hamburger meat, and is a great Vegan choice for this dish.  The sauce is home made, and it's so good, you'll never miss the meat.  These plant-based crumbles are a great way to have your favorite dishes without meat.  You're going to love this recipe!

Print

Ingredients

• 1 bag of BEYOND MEAT crumbles - see link
• 1 large can of stewed tomatoes - 28 ounce
• 1 large can of tomato sauce - 15 - 16 ounces
• 1 large sweet onion - chopped
• 1 teaspoon of minced garlic
• 1 Tablespoon of Italian seasoning
• 1 teaspoon of ground oregano
• 1 teaspoon of sweet basil
• 1 Tablespoon of brown sugar (plus a little more to taste)
• 1 pound of Spaghetti
• 1 Tablespoon of butter

Instructions

Turn on the Instant pot to the SAUTE setting, and add the butter. 

When the butter melts, add the chopped onion, and saute until golden brown. 

Add the minced garlic, and cook for about a minute. 

Turn off the Saute setting.  Add the Stewed tomatoes, tomato sauce, Italian seasoning, oregano, basil, and brown sugar.  Stir well, and add the Beyond Meat crumbles. 

Open the Spaghetti, and take out a few pieces at a time, and break them in half, adding them to the Instant Pot. 

When all the Spaghetti is added, stir the Spaghetti into the sauce, and push it down, so that it's covered in the sauce.  

Place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set to 'SEALING', and press the MANUAL button, and set the time to 6 minutes. 

When the Instant Pot is done cooking, it will beep and go to OFF.  With a potholder, turn the pressure valve to 'VENTING', doing a 'quick release'  and release the pressure. 

When all the pressure has been released, and the float valve has dropped down, remove the lid, and stir the spaghetti and meat sauce. 

Plate the spaghetti and meat sauce, and top with Parmesan cheese and parsley.  Serve immediately.  ENJOY!

NOTE:  If you are not familiar with doing a 'quick release' in the Instant Pot, read the instruction manual or recipes that came with your Instant Pot.  The manual will give you instructions on releasing the pressure, where the pressure valve is located, and where the float valve is located.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 240 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 427mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 3g Sugar: 11g Sugar Alcohols: 0g Protein: 11g

Nutrition is an estimate, please double check based on the ingredients you are using!

The post Vegan Spaghetti Recipe with Marinara appeared first on The Classy Chapter.

Weight Watchers Breakfast Pizza

I don’t know about you but I always struggle to come up with breakfast ideas. 

This Weight Watchers Breakfast Pizza is so filling AND low in points! 

Even better, it’s a recipe that the whole family can enjoy. I will often make this breakfast pizza on Saturday mornings as a treat for the family. 

Isn’t it great when you can make your favorite Weight Watchers meals for the whole family? I seriously hate trying to make multiple meals just because I’m trying to make better food choices.  

Any ideas to further save on points?

Yes, you can make any adjustments that you’d like. If you want to save some points, you can try fat-free mozzarella, you can skip the turkey sausage and instead load up on veggies. Bell peppers, onions, garlic and spinach would be GREAT on this pizza! 

Do I have to make my own low-point dough?

Nope, you can definitely purchase pre-made dough but you will want to account for the points. 

Can I make this breakfast pizza in advance?

Yes! Sometimes, I’ll make the dough the night before so it’s ready for me in the morning. I’m all about saving time in the mornings, so this is a great hack. 

How many points are in a Weight Watchers Breakfast Pizza?

It will vary based on which ingredients you use but this breakfast pizza is 5 to 7 points depending on which plan you are on.  

Do you have any other Weight Watchers Meal ideas?

Of course! If you are looking for something on the sweeter side, make sure to try my Weight Watchers Cheesecake. If you are after a tasty dinner option, these Instant Pot Tamales are so delicious and perfect for Weight Watchers. You can also look over my Weight Watchers Meal Plan. This will give you some insight into what I eat in a typical week. 

If you are on the MyWW Blue or Purple plan this breakfast pizza is 5 points. Green plan, you’ll want to calculate for 7 points.

Read above if you are looking for ways to save on points!

Hosting a brunch? This is a GREAT breakfast item to serve! Prepare the dough, prep a variety of ingredients and let each person make their own pizza. 

Weight Watchers Breakfast Pizza

Yield: 4

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Weight Watchers Breakfast Pizza

Print

Ingredients

• 1 cup nonfat plain Greek yogurt
• 1 cup self-rising flour
• 4 Eggs
• 1/4 cup reduced-fat Mexican Shredded Cheese
• Turkey breakfast sausage links
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon oregano
• Cooking spray

Instructions

Preheat oven to 425℉.

Take sausage out of the freezer.

Combine salt, pepper, garlic and onion powders and oregano in a small bowl.

Lightly spray your baking dish.

Combine both yogurt and flour inside a mixing bowl and blend until ingredients have formed.

If your dough still feels a little sticky, sprinkle flour onto dough until it feels solid and easy to separate.

Continue to knead the dough for 2 to 4 minutes

Place dough on top of the floured surface and sprinkle flour on top as well.

Cut dough into four pieces.

Press dough with fingers to stretch it out. Lift off of your surface and gently stretch and pull the dough until the desired thickness and size is reached.

Place in the baking dish and pierce around with a fork, paying attention to any air bubbles.

Roll up the sides, pinching as needed, to form a crust.

Sprinkle with cheese.

Cut 4 pieces of sausage into pieces. (They are still a bit frozen, but a little paring knife worked perfectly.)

Arrange the sausage around the pizza.

Crack an egg in the center.

Sprinkle with spice mixture.

Repeat for remaining pizzas.

Bake for about 10-12 minutes, or until dough and eggs are cooked.

Notes

If you like your eggs less done, I suggest cooking the pizza WITHOUT the egg for 5 minutes, then remove from oven, add egg and then cook for the remaining amount of time.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 266 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 209mg Sodium: 809mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 18g

This is an estimate, for actual nuturional value, you'll want to double check using the ingredients you have on hand.

The post Weight Watchers Breakfast Pizza appeared first on The Classy Chapter.

I’m a sucker for good Mexican food. I don’t care what it is, I’ll eat it!

Instant Pot Easy Chicken Tamales

With that said, I’m extremely picky with my Mexican food. It needs to have flavor, don’t come at me with some bland Mexican food. 

This recipe will serve between 16 and 20 people. If you are looking to feed a larger crowd, simply double everything.

Commonly Asked Questions:

Can I freeze these tamales?

Yes, you can definitely freeze these chicken tamales. I like to dethaw them in the fridge but you can also use the defrost option on your microwave.

Can I use a different filling?

You most certainly can. You’ll just need to adjust the cooking time for the meat you select. 

I don’t understand how to wrap the tamales. 

I agree wrapping tamales have always been a bit tricky for me. Personally, I go to YouTube. Here is a video that has helped me. 

Are tamales only served at Christmas?

They are a popular item at Christmas but they can be served all year long. We have tamales several times a year. 

I’m currently on Weight Watchers, how many points are these tamales?

I’m currently on the blue plan and this recipe comes out to 2 points per tamale. Trust me when I say I end up spending around 6 points eating these, one is never enough! 

Which Instant Pot do you have?

I’m using the Instant Pot Duo. You can see it here. 

Instant Pot Tamales

Yield: 20

Prep Time: 2 hours

Cook Time: 35 minutes

Total Time: 2 hours 35 minutes

Easy Instant Pot Chicken Tamales

Print

Ingredients

• 2 tbsp. olive oil
• 4 cups roja salsa
• ¾ lb cooked rotisserie chicken
• 1 tsp. Salt
• 1 Tsp. Smoked paprika
• 1 Tsp. Cumin
• 1 cup chicken broth
• For the tamales:
• 16-20 Corn Husks
• 2 1/2 cups prepared masa
• 1 cup of Water

Instructions

Corn Husks:

In a large pot soak the corn husks in water on low for 2 hours.

Drain water.

For the Filling:

Set on saute in your Instant Pot add the olive oil.
Shred the rotisserie chicken, and add to the pot.

Make sure to have ALL bones and skin removed.

Add the Salsa Roja, cumin, paprika, and chicken broth.
Stir to combine.
Bring to a simmer and cook for 5 minutes.
Turn heat off and let cool.

Remove the chicken and place in a bowl to the side.

Tamales:

Prepare masa as directed on the masa bag.
Smear a thin layer of prepared masa on each corn husk.
To the middle of the masa layer, add a small scoop of the chicken filling.
Fold the corn husk like wrapping a gift. The sides folded in first then the ends.

Place the tamale on a tray side edges down.
Set aside.
Repeat until you are out of chicken filling.
Place the steam rack on the bottom of the Instant Pot.
Add 1 cup of water.
Place all the uncooked tamales on the rack, standing upright.

Make sure to pack them in to limit movement .
Lock the lid in place.
Turn the valve to "SEALING."
Set the Instant Pot to pressure cook at high pressure 35 minutes.
When the pressure cooking is done, let the steam release for a few minutes.
Then turn the valve to "venting."
Remove the lid.
Enjoy!

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 210 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 17mg Sodium: 593mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 4g Sugar: 7g Sugar Alcohols: 0g Protein: 10g

This nutional data is an estimate, you'll want to check the labels on the products you have.

The post Instant Pot Tamales appeared first on The Classy Chapter.

Air Fryer Potato Skins

I don’t know about you but when I host a party, I always try and get creative with the dishes I’m serving. That can get extremely overwhelming and cause me not to host parties. 

I’ve been trying to stick to the basics but jazz them up a bit. 

This appetizer is PERFECT for any party! I’ve served these potato skins at our game day parties, random Sunday bbqs and kids birthday parties. Our guests always love these potato skins. 

Personally, I’ve never been a huge fan of potato skins. I just find them to be a little blah and boring. However, my husband LOVES potato skins, so adding the buffalo chicken was a nice way to add a unique twist to them. 

Not only I have I found a new appreciation for potato skins but my husband loves that this is a go-to dish lately. 

Can You Make These In The Oven?

Yes, you definitely can but I’ve only used my Air Fryer, so you’ll want to play around with the temp and time. 

Can I Freeze Them?

These potato skins actually freeze up very nice. I suggest to flash freeze them first, then put into a zip-lock baggie. 

Any Ideas On Using The Potato?

I really don’t get too creative with all the potato I scoop out. I will typically place it in a Tupperware container and make mashed potatoes the following evening. 

How Far In Advance Can I Make Them?

I really don’t like to make them more than a day or two in advance. I prefer the skins to be as fresh as possible. I normally cook the potato skins the day of the party. However, I do prep my items in advance and will make the buffalo chicken the night before. 

Here’s what you’ll need to make this recipe:

Buffalo Chicken

• Boneless chicken breasts
• Olive oil
• Sea salt
• Yellow onion
• Garlic
• Chicken broth
• Hot sauce

Potato Skins

• Baking potatoes
• Olive oil 
• Sea salt
• Cheddar cheese 
• Bacon
• Green onions
• Foil

Buffalo Chicken

Prep Time: 10 minutes

Cook Time: 20 minutes

Natural Release: 10 minutes

Total Time: 40 minutes

Print

Ingredients

• 2 large boneless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon sea salt
• 1 small yellow onion, chopped
• 1 tablespoon minced garlic
• 2 cups chicken broth
• 1/4 cup hot sauce

Instructions

Step 1: Turn on sauté function on your Instant Pot. 

Steps 2-5: Add and heat the olive oil. Add the onion, salt and garlic. Stirring often, cook 2-3 minutes, or until translucent.

Step 6: Add your chicken and cook 2-3 minutes or until brown on both sides.

Steps 7-9: Add chicken broth and hot sauce and stir.

Step 10: Lock the lid on your Instant Pot and set to high pressure and cook for 15 minutes. Release pressure naturally for 10 minutes and release remaining pressure.

Step 11: Shred chicken with a fork. Drain sauce and set aside.

Air Fryer Potato Skins

Yield: 8

Prep Time: 10 minutes

Cook Time: 44 minutes

Total Time: 54 minutes

Print

Ingredients

• 3-4 medium baking potatoes
• Olive oil
• 1 tablespoon sea salt
• 1 cup shredded cheddar cheese
• 1/4 cup cooked bacon
• Green onions
• Foil

Instructions

Step 1: Preheat Air Fryer to 400.

Steps 2-4:  Pierce each potato 5-6 times with a fork or sharp knife. Rub or spray with oil and sprinkle with the salt. 

Step 5: Place potatoes in the Air Fryer basket, making sure they are not crowding each other. We had large potatoes, so we could only fit two potatoes at a time. 

Step 6: Cook potatoes for 20 minutes, turn and cook 20 minutes. Using tongs, lift out your potato.    

Steps 7-8: Slice potato in half and scoop out potato. 

Steps 9-10: Add chicken and cheese.

Steps 11-12: Air Fry for 2 minutes, or until skins are crispy and the cheese is melted. Garnish with additional toppings if desired. Drizzle hot sauce or ranch dressing.

The post Air Fryer Potato Skins (With Buffalo Chicken) appeared first on The Classy Chapter.

Most of you know that I’ve been following the Weight Watchers plan for a while now.

One of my favorite things about this plan is that I can pretty much eat anything I want!

Sometimes that means planning lower point meals or getting creative with how I cook. These Weight Watcher friendly chocolate banana muffins are the perfect way to fix that chocolate craving without using up all your daily points! 

Weight Watcher Friendly Chocolate Banana Muffins

I don’t know about you but every night after dinner, I have a major sweet tooth. Usually, I have one of my Built Bars but I’ve been getting burnt out on having one every single night, so I needed a change. 

These muffins have definitely hit the spot. Not only are they so delicious but they are only 3 WW points! 

Eating one of these in the evening always hits the spot. 

However, I want to caution you that it’s easy to eat more than one, which would not be good for your daily points. 

Thankfully, these muffins freeze up really nicely.

After baking a batch, I freeze them all in individual baggies. I usually take one out in the morning so that it’s defrosted by the time evening rolls around. 

Freezing the muffins also helps keep the kids from eating them all as well! 

To make this recipe, you’ll want to make sure you have a few things on hand. 

• Oats
• Bananas
• Eggs
• Brown sugar
• Nonfat Greek yogurt
• Vanilla
• Baking powder
• Baking soda
• Unsweetened cocoa powder
• Chocolate chips

Make sure you check out my Instant Pot Tamales as well, they are WW friendly! 

Weight Watchers Chocolate Banana Muffins

Yield: 18

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Print

Ingredients

• 2 ½ cups oats
• 3 bananas
• 2 eggs
• 1/3 cup brown sugar
• ¾ cup nonfat Greek yogurt
• 2 teaspoons vanilla
• 2 teaspoons baking powder
• ½ teaspoons baking soda
• 3 teaspoons unsweetened cocoa powder
• ½ cup chocolate chips

Instructions

1. Preheat oven to 350 degrees and grease a muffin pan with nonstick cooking spray.
2. Place 1 ½ cups of oats in a blender or food processor and blend until a flour-like consistency forms. Set aside.
3. In a large bowl, mash bananas until smooth. Add eggs, brown sugar, yogurt, and vanilla. Mix to combine.
4. Add ground oats, regular oats, baking powder, baking soda, and cocoa powder. Mix to combine and allow batter to rest for 10 minutes.
5. Fold in chocolate chips.
6. Scoop batter into muffin tin and sprinkle with additional oats, if desired.
7. Bake for 20 minutes or when a toothpick inserted in the center comes out clean. Cool for a few minutes in the pan, then remove muffins to a wire rack to cool completely.

Notes

Note: Full-size muffins are 3 Weight Watchers points each, while mini muffins (recipe makes 36 mini muffins) are 1 points each.

The post Weight Watchers Chocolate Banana Muffins appeared first on The Classy Chapter.

Gluten-Free Brownies Donuts

There is nothing wrong with enjoying a healthier dessert. Especially when it tastes as good as this one does. 

Seriously, my kids had no idea this was a “healthy” donut. In fact, they went back for more. 

I know I mentioned that I’m not following a gluten-free diet, which is true.

However, I am currently on Weight Watchers. I love Weight Watchers because you can eat whatever you want but you have to account for the points. 

Weight Watchers is a lifestyle change and not a diet. Weight Watchers teaches you how to make better food choices and helps you learn portion control. 

All the things I desperately need to know!

I love my sweets but I’m not willing to spend 10+ points on a dessert when I get 23 points a day. 

These brownie donuts are only 3 points, which is kind of amazing for a chocolate dessert. 

To get started, you’ll need the following ingredients: 

Gluten free flour

Brown sugar

Unsweetened cocoa powder

Baking soda

Salt

Coffee

Unsweetened applesauce

Apple cider vinegar

Margarine

Vanilla extract

Powdered sugar 

Where can I find gluten-free flour?

Most grocery stores carry gluten-free flour. However, you can also purchase it on Amazon. 

Can you freeze these brownies?

Yes! Keep in mind that freezing them can dry them out, so I suggest wrapping them individually in plastic wrap before placing them in a freezer bag. This will help keep the brownies moist. 

How many can you have for 3 points?

Each brownie is 3 points! 

Gluten Free Brownie Donuts

Yield: 12

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Print

Ingredients

• ¾ cup gluten free flour
• ½ cup brown sugar
• 3 tablespoons unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup coffee
• 1/3 cup unsweetened applesauce
• ½ teaspoon apple cider vinegar
• 1 teaspoon margarine, melted
• ½ teaspoon vanilla extract
• 1 teaspoon powdered sugar for topping, optional

Instructions

1. Preheat oven to 350 degrees and prepare donut pans by greasing with nonstick cooking spray.
2. In a large bowl, combine gluten free flour, brown sugar, cocoa powder, baking soda, and salt. Whisk to combine.
3. In a separate bowl, mix together coffee, unsweetened applesauce, apple cider vinegar, melted margarine, and vanilla extract. Pour wet ingredients with dry ingredients and mix until just combined.
4. Spoon batter into donut pan and bake for 12 to 15 minutes. Allow to cool in the pan for a few minutes then remove from pan and place on a wire rack to cool completely. Top with powdered sugar before serving (optional).

The post Gluten Free Brownie Donuts appeared first on The Classy Chapter.

I love when any holiday rolls around and people have super cute cookies. The problem is, I can’t decorate cookies to save my life.

Yes, I’ve watched all those awesome Facebook videos where someone decorates amazing cookies in seconds. Not ever going to be a thing for me.

Just keeping it real.

Now, these 4th of July cookies are pretty awesome because they literally take zero decorating skills. As long as you can put some frosting on with a butter knife or spatula, you’re good to go.

My kids love this recipe. I mean who doesn’t love a good patriotic dessert, right?

4th of July Cookies

Keep in mind that in this recipe, I do make my own frosting. However, you can also just use store bought. Totally up to you!

Step 1

Preheat oven to 350 degrees.

Step 2

Combine butter and cream cheese with an electric mixer.

Step 3

Add sugar and mix well.

Step 4

Mix in the egg and the vanilla.

Step 5

Add in the flour, baking powder, and salt.

Step 6

Mix well until the dough forms.

Step 7

Fold in holiday sprinkles (I used about ½ cup. You could do more or less).

Step 8

Line a 9×13 baking dish with parchment paper and lightly spray with cooking spray.

Step 9

Bake for 30 – 35 minutes (time may depend on how thick your dough is).

Step 10

Remove from oven and let cool completely.

Step 11

While the cookie is cooling, make the frosting (directions below).

Step 12

Once the cookie is cooled, remove from baking dish and frost. Garnish with holiday sprinkles and cut into squares or bars.

Looking for another easy 4th of July Dessert? You HAVE to check out this Patriotic Strawberry Shortcake Kabobs recipe. 

4th of July Cookies

Yield: 12

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Print

Ingredients

• 1 cup unsalted butter (softened)
• 4 oz cream cheese (softened)
• 1 3/4 cups sugar
• 2 large eggs
• 1 egg white
• 2 tsp vanilla extract
• 2 1/2 cups unbleached flour
• 1/2 tsp baking powder
• 1 tsp salt
• holiday sprinkles
• Frosting
• 3/4 cup unsalted butter (softened)
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat oven to 350 degrees.

2. Combine butter and cream cheese with an electric mixer. 

3. Add sugar and mix well. 

4. Mix in the egg and the vanilla. 

5. Add in the flour, baking powder, and salt. 

6. Mix well until the dough forms.

7. Fold in holiday sprinkles (I used about ½ cup. You could do more or less).

8. Line a 9x13 baking dish with parchment paper and lightly spray with cooking spray. 

9. Bake for 30 - 35 minutes (time may depend on how thick your dough is). 

10. Remove from oven and let cool completely. 

11. While the cookie is cooling, make the frosting (directions below). 

12. Once the cookie is cooled, remove from baking dish and frost.

    Garnish with holiday sprinkles and cut into squares or bars. 

Frosting

1. Cream together softened butter and vanilla. 

2. Add in powdered sugar and salt. 

3. Mix well with a fork or an electric mixer. 

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 581 Total Fat: 32g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 112mg Sodium: 320mg Carbohydrates: 71g Net Carbohydrates: 0g Fiber: 1g Sugar: 50g Sugar Alcohols: 0g Protein: 5g

The post 4th of July Cookies appeared first on The Classy Chapter.

I love my kitchen gadgets but I don’t always use them in my everyday life. This all changed the moment my husband bought me an Air Fryer.

Air Fryer Vegetables Recipe

When I say that I love my Air Fryer, I’m really not lying. I use my Air Fryer almost every single day!

I’ve even talked several of my bachelor neighbors into getting one.

For this particular recipe, you can really use whatever vegetables you have on hand. I like to have a pretty wide variety of vegetables as a side dish but feel free to substitute anything you don’t like.

Best of all, if you are following Weight Watchers, this dish is only 1 point! Technically, you could make it a zero-point dish but I love the extra oil and parm cheese. 

To make the recipe exactly as I did, you’ll want to have the following items.

Broccoli florets
Cauliflower florets
Baby carrots
Yellow squash
Baby zucchini
Mushrooms
Onion
Balsamic vinegar
Olive oil
Garlic
Sea salt
Black pepper
Red pepper flakes
Parmesan cheese

I like to toss my vegetables in the Balsamic and Olive Oil versus spraying the vegetables. If you are going to spray your vegetables, make sure you aren’t using Pam as it can take the coating off of the Air Fryer.

I have a glass olive oil sprayer and it’s worked out perfect!

If you love this recipe, you’ll also enjoy my Instant Pot Chicken Marsala Recipe

Air Fryer Vegetables Recipe

Yield: 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Print

Ingredients

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1/2 cup baby carrots
• 1/2 cup yellow squash, sliced
• 1/2 cup baby zucchini, sliced
• 1/2 cup sliced mushrooms
• 1 onion, sliced
• 1/4 cup balsamic vinegar
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 1/4 cup parmesan cheese

Instructions

1. 1. Pre-heat Air Fryer at 400 for 3 minutes ( you can skip this step if you'd like)

   2. In a large bowl, olive oil, balsamic vinegar, garlic, salt and pepper and red pepper flakes. Whisk together.

   3. Add vegetables and toss to coat.

   4. Add vegetables to Air Fryer basket. Cook for 8 minutes. Shake vegetables and cook for 6-8 additional minutes. 

   5. Add cheese and bake for 1-2 minutes.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 63 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 3mg Sodium: 366mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 2g

The post Air Fryer Vegetables Recipe appeared first on The Classy Chapter.

However, I do find that this recipe really hits the spot when I have a beignet craving.

Easy Beignets Recipe

You might be surprised to learn that making beignets at home really isn’t all that hard.

In fact, it’s fairly easy and so worth it for the end result!

You can find even more tasty recipe here.

To get started you’ll want to have the following items on hand.

Can you make beignets ahead of time?

How to keep beignets fresh?

Can you reheat beignets?

Easy Beignets Recipe

Yield: 24

Prep Time: 30 minutes

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 40 minutes

Print

Ingredients

• 1 1/4 ounce envelope active dry yeast
• 3/4 cup warm water
• 1/4 cup granulated sugar
• 3/4 tsp salt
• 1 tsp finely grated lemon zest
• 1/2 tsp freshly grated cinnamon
• 1 large egg
• 1/2 cup whole milk
• 3 1/2 cups all-purpose flour, divided
• 2 tbsp unsalted butter, softened
• 2 quarts vegetable oil
• 1 tbsp olive oil
• powdered sugar, for dusting

Instructions

1. Mix the yeast, water, and sugar in a mixer bowl fitted with a dough hook. Let stand until foamy, about 5 minutes. Add the salt, lemon zest, cinnamon, egg, milk, and 1 1/2 cups flour; mix on medium speed until combined. Add the butter; mix until incorporated

2. Add 1 3/4 cups flour, and mix until the dough comes together. Turn the dough onto a lightly floured surface. Knead in the remaining 1/4 cup flour by hand until the dough is smooth, about 5 minutes.

3. Place the dough in a lightly olive oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about one hour. Remove the dough from the bowl. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out with a pizza cutter rectangles. Place on parchment lined baking sheet. Let rise in a warm, draft-free spot for 30 minutes.

4. Heat the oil in a medium pot or deep fryer until it registers 350ºF on a deep-fry thermometer between a 2 and a 3 on the dial. Fry the beignets in batches, rolling them around constantly with a slotted spoon, until golden brown all over, 1 to 2 minutes. Transfer the beignets with the slotted spoon to a cooling rack that's set over a baking pan and dust with powdered sugar.

The post Easy Beignets Recipe appeared first on The Classy Chapter.

Beat the heat this summer with this refreshingly fruity iced tea.

The best part?

This quick and easy Instant Pot version is ready to enjoy in under 30 minutes!

It’s the perfect recipe to whip up for a summer party.

Another perk of this recipe is that the kids absolutely love it!

Seriously, mine went crazy for it.

Instant Pot Peach Iced Tea

Tip: Remove tea bags as soon as the pressure has been fully released to prevent bitterness.

If you prefer stronger tea and want to leave the bags in longer, add a pinch of baking soda prior to brewing.

Another thing I love to do when making this Peach tea is to make a little extra and freeze it into ice cube trays.

I don’t know about you but I hate it when my drinks get watered down with ice.

Freezing some peach tea cubes is a great way to ensure you don’t end up with watered down iced tea.

If you want to make this iced tea adult friendly, try adding in about 2 oz of Vodka per glass. It’s super delicious version of a hard iced tea!

Another fun idea is to use this tea to make frozen popsicles for the kids.

You can even cut up some peaches to freeze inside of the popsicles.

You can get pretty creative when it comes to the things you can do with this recipe.

I might even try having it as a spiced tea during the winter.

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