Healthy Air Fryer Chicken Thighs

I just recently started Weight Watchers again for the new year. It’s time to really get it together. Last year was a mess with eating and I feel like I didn’t focus on the healthy eating as much as I should have. Since I got this air fryer I’ve made so many dishes so it’s definitely helping me eat better. The things you can do with it, are endless.

This chicken recipe is marinated with Greek yogurt. The yogurt makes it super juicy and moist. I love the flavor it gives, too. Instead of using a marinade with oil this is a healthier lighter alternative. You have to give this recipe a try!

Please keep in mind not all air fryers are created equally. You may need to adjust the temp and cook time to your specific model type.

Healthy Air Fryer Chicken Thighs

Ingredients:
1 cup non fat Greek yogurt
2 T ranch seasoning
1 T olive oil
6-8 chicken thighs, boneless & skinless

Directions: In a small bowl mix together Greek yogurt, ranch seasoning and olive oil. In a deep dish pan or zip lock bag add the chicken and cover chicken with the Greek yogurt mixture on both sides. Let marinade for at least 30 minutes or up to 24 hours.

To cook, preheat the air fryer. Spray the basket or rack with cooking spray. Line the bottom of the air fryer with foil for easy clean up. (Note: I have an oven air fryer) Add chicken to the rack and cook at 370° for 17-19 minutes, flipping halfway through. I like the nice charred edges on the chicken, however you can reduce time if you prefer. Check the chicken with an instant read thermometer. The internal temp at the thickest part of the thigh should be 165°. You may need to cook the chicken in batches, or if you have an oven air fryer, you can add 2 racks and rotate racks half way through. Let rest a few minutes before enjoying.

Fried Eggplant with Tomato & Burrata

The Italian in me, loves fried eggplant. This recipe I made fried eggplant in my air fryer. You can also just do the same steps however, you would have to bake in the oven at 400 for probably 20 minutes flipping half way through. However to make this full recipe I added some fresh tomatoes and burrata cheese. OMG game changer.

This dish so so light and fresh and perfect for a meatless meal!

Fried Eggplant with Tomato & Burrata

Ingredients:
1 large eggplant, peeled or unpeeled
2 eggs, whisked
1 1/2-2 cups Italian bread crumbs
1/2 cup Romano or Parmesan cheese, finely grated
1/2 T Italian seasoning
1/2 t salt
1/2 t pepper
1/2 t onion powder
1/2 t garlic powder
olive oil or cooking spray

Extras:
fresh tomatoes
fresh burrata cheese
extra virgin olive oil
fresh or dried parsley or basil for garnish

Directions: Prepare the eggplant by slicing into 1/2″ rounds, discard the top. Add eggs to one deep bowl and season with salt and pepper and add the Italian bread crumbs to another bowl. Whisk in the cheese and seasonings.

First dip the eggplant rounds into the egg mixture, making sure to remove any excess egg. Next dip the eggplant into the breadcrumb mixture and fully coat on both sides and edges. Remove and set aside. Finish breading each slice of eggplant.

Preheat the air fryer. (Note: my unit preheats at 400° for 4 minutes) Spray the air fryer pan (or basket) with olive oil or olive oil cooking spray. Place the eggplant rounds flat as to not overlap. Spray the top of eggplant with olive oil. Place in the air fryer at 375° for about 12-16 minutes, flipping or shaking half way through. Once you flip the eggplant, if you feel the breading is a little dry spray with a little more oil. I would continue to watch the eggplant and cook to your desired crispiness.

Remove the eggplant from the air fryer and sprinkle with salt if so desired and enjoy. See below with how I served my fried eggplant. I served with fresh tomatoes and burrata. Just drizzled with a little extra virgin olive oil and some dried parsley and salt.

Note: I was fully prepared to cook my eggplant about 20 minutes or so, just based on a few recipes I’ve seen. However, after I started watching it, I decided to remove before it got to dark in color. Mine cooked rather quick. Just note that every air fryer is different. These times and temps are based on my specific air fryer.


Air Fryer “Fried” Eggplant

The Italian in me, loves fried eggplant. I usually make it by frying on the stove or by baking in the oven. Decided to try it with my air fryer and boy was I glad I did. It came out fantastic. So little oil used, and the crisp and flavor was spot on. I will totally make this again. ( I actually made 2 times in 1 week already…shhh don’t tell anyone.)

Check out my recipe below. Keep in mind. All air fryer are not the same. You may need to adjust cook time and temp to your specific air fryer. Also, there is several ways to remove the moisture from the eggplant. For example you can put in a colander and sprinkle with salt. However, this recipe I didn’t do that at all. Using the air fryer the eggplant didn’t’ get mushy at all.

Air Fryer Fried Eggplant

Ingredients:
1 large eggplant, peeled or unpeeled
2 eggs, whisked
1 1/2-2 cups Italian bread crumbs
1/2 cup Romano or Parmesan cheese, finely grated
1/2 T Italian seasoning
1/2 t salt
1/2 t pepper
1/2 t onion powder
1/2 t garlic powder
olive oil or cooking spray

Directions: Prepare the eggplant by slicing into 1/2″ rounds, discard the top. Add eggs to one deep bowl and season with salt and pepper and add the Italian bread crumbs to another bowl. Whisk in the cheese and seasonings.

First dip the eggplant rounds into the egg mixture, making sure to remove any excess egg. Next dip the eggplant into the breadcrumb mixture and fully coat on both sides and edges. Remove and set aside. Finish breading each slice of eggplant.

Preheat the air fryer. (Note: my unit preheats at 400 for 4 minutes) Spray the air fryer pan (or basket) with olive oil or olive oil cooking spray. Place the eggplant rounds flat as to not overlap. Spray the top of eggplant with olive oil. Place in the air fryer at 375 for about 12-16 minutes, flipping or shaking half way through. Once you flip the eggplant, if you feel the breading is a little dry spray with a little more oil. I would continue to watch the eggplant and cook to your desired crispiness.

Remove the eggplant from the air fryer and sprinkle with salt if so desired and enjoy. See below with how I served my fried eggplant. I served with fresh mozzarella and burrata. Just drizzled with a little extra virgin olive oil and some dried parsley and salt.

Note: I was fully prepared to cook my eggplant about 20 minutes or so, just based on a few recipes I’ve seen. However, after I started watching it, I decided to remove before it got to dark in color. Mine cooked rather quick. Just note that every air fryer is different. These times and temps are based on my specific air fryer.


Air Fryer Stuffed Mushrooms

I love stuffed mushrooms.  For someone who never loved mushrooms until I was older, it’s something I really enjoy making now.  You can really mix up recipes and add anything you want to a make a stuffed mushroom.  Any flavor combo you like. 

These were made in the air fryer and they came out SO delicious.  They were tender but not soggy at all, which unforunately is a common occurence for mushrooms since they have a high water content. 

If you love mushrooms and have an air fryer, give these a try. They are so quick to make.  Just keep in mind each air fryer is different and the cook times are estimated based on my specific air fryer.  I use an oven air fryer vs a basket one.  However, you can make this in either, you may jut have to adjust the temp and time.  If you are interested in my air fryer, check out tool bar above that says “Shop Items I Use.”

Air Fryer Stuffed Mushrooms

Ingredients:
8-10 oz white button mushrooms, cleaned
8 oz cream cheese, soften (whipped or in the tub will work too)
1/2 small onion, diced
3/4 cup Italian bread crumbs
1/2 cup Romano cheese, finely grated
1 garlic clove, grated or finely minced
1 T olive oil
1 t Italian seasoning
1/2 t dried parsley
1 t garlic & herb seasoning, optional (Check it out on top tool bar, “Shop Items I Use”)
1/2 t salt
1/2 t pepper

Directions: Remove mushroom stems and diced up.  In a medium bowl add in the cream cheese, onion, garlic and mushroom stems.  Mix well.  Add in the bread crumbs, Romano cheese, seasoning and oil and mix well until fully incorporated.  Taste mixture and adjust seasoning to taste.

 

Fill each mushroom evenly with the cream cheese mixture.  You want the filling to be slightly heaping.  Preheat air fryer.  Mine preheats at 400° for 4 minutes.   Place mushroom on rack (if using oven air fryer, that’s what I have) or place in basket. 

Cook mushrooms at 360° for 6-8 minutes. Keep an eye on them so they don’t get very dark on top.  I originally started cooking for 8 minutes and ended up taking them our early since they were golden on top and the mushrooms were tender.  I cooked about 6 minutes.  Remove from air fryer and enjoy!

Apple Pie Nachos

I love these apple pie nachos!! They remind me of apple pie but much easier to make! These whiskey apples can literally be eaten on their own and they are delicious. I just add some sweetened up tortilla chips and some ice cream to take this dish over the edge.

Apple Pie Nachos

Ingredients:
4 flour tortillas cut into triangles
1/2 stick butter, melted
2 T granulated sugar
1/2 T cinnamon
Cinnamon whiskey apples, recipe below
vanilla ice cream

Directions: Make cinnamon whisky apples according to recipe below. Heat oven at 400°. Add tortillas to a large baking sheet. Brush the tortillas with butter and sprinkle with cinnamon and sugar. Bake in oven for 7-8 minutes, flipping half way through. Bake until the tortillas are crispy. Note: The tortillas will crisp up more once they sit outside the oven.

To assemble the nachos add tortilla chips to a plate and serve with warmed cinnamon whiskey apples and vanilla ice cream. Enjoy!

Cinnamon Whiskey Apples
Ingredients:
2 cup apples, peeled and diced
3/4 cup lite brown sugar
2 t cinnamon
1/2 stick butter
1 t xanthan gum (or 2 t white flour)
3 T cinnamon Whiskey, optional

Directions: Heat a medium sauté pan on medium high heat. Add in the butter and once almost melted add in the apples. Sauté about 5-6 minutes until start to become slightly tender. Add in the brown sugar and cinnamon and mix well. Next slowly pour in the cinnamon whiskey and mix together well. Let cook until a few minutes until it starts to bubble.

Add in the xanthan gum and cook about 3-4 minutes mixing often. The apple mixture will become thicker. The apples should look like they are in thicker sauce not in liquid. Once cooked use as so desired. Or let cool completely before storing in the refrigerator. Note: If you are storing these for later, make sure you heat the apples completely before use, that will thin out the sauce as it will thicken once cold.

Baked Buffalo Chicken Dip

One of my favorite party dips is buffalo chicken dip! I make it a lot when I go to parties or events. I seem to always get asked to make this dip. I love it because it reminds me of chicken wings which I LOVE! You can easily adjust the spice level on the dip.

There are a few different variations out there. I traditionally bake mine in the oven vs use a crockpot. However, I LOVE the idea of the crockpot because you can keep in there to serve and it will remain warm. See the notes after the recipe for tips on baking, making ahead of time and what chicken to use! Enjoy!

Baked Buffalo Chicken Dip

Ingredients:
3 cups cooked chicken, (canned chicken, rotisserie chicken or 2 chicken breasts shredded)
2 8 oz packages cream cheese
2 cups shredded cheddar cheese
1 cup Frank’s Red Hot (more or less based on taste)
1 cup Ranch salad dressing

Directions: Preheat oven to 375. In a deep sauté pan add in hot sauce on medium heat. Add in the cream cheese and heat until melted. Add in Ranch and mix well. Fold in the cheese and let it melt slightly. Stir in the chicken to completely coat. Add the chicken mixture to an oven safe dish. Bake in the oven for 20-25 minutes until bubbly and completely warmed through. Serve with celery, crackers or your choice of chips.

Note: You can make ahead and bake when needed. Just add about 10-15 minutes to cooking time when the dip is refrigerator cold. You can use any kind of chicken you’d like. If you’d prefer you can add all these ingredients to a crockpot and cook on low 2-3 hours. This is great for a party if you want to keep the dip warm.