RECIPES
12
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Veggie Egg Bake
8 eggs, beaten
6 oz. can mushrooms, chopped
¼ cup milk
6 grape tomatoes, sliced
½ cup cheddar cheese, shredded
3 green onions, chopped
½ cup spinach, chopped
salt & pepper, to taste
1 small zucchini, thinly sliced
1. Mix all ingredients together in a medium bowl.
2. Spray around 8 or 9" oven-safe pan with cooking spray. Pour mixture into
pan and cook at 325° F on lower rack for 40–50 minutes.
3. Egg bake is done when eggs are set in the center. If additional cooking
time is needed, cover the top of the eggs loosely with aluminum foil to
avoid burning the top.
Serves 4–6
Air-Fried Chicken
1½ cup flour
½ tsp. cayenne pepper
1 tsp. pepper
1 cup buttermilk
1½ tsp. salt
½ chicken, cut into pieces (skin on)
1. In a large bowl, whisk together the dry ingredients.
2. Pour the buttermilk in another bowl.
3. Coat the chicken pieces in the dry ingredients, then in the buttermilk,
then back into the dry ingredients.
4. Put the coated chicken pieces directly on the tall rack, in 1 layer with a little
space between each piece. If also cooking on the short rack, rotate pieces
halfway through the cooking time (the chicken on the tall rack will cook
and brown faster).
5. Cook at 360° F for 30 minutes. Flip the chicken pieces and cook for another
10–15 minutes until done. Chicken is done when internal temperature is
165° F.
Serves 2–3
