My husband and I have been trying to be so much better about not letting food go to waste! So I’ve been having a blast with recipes and using them in more than one way if there is anything left over! Here is a new favourite of mine! Enjoy!
Air Fryer Parmesan Crusted Chicken
1 cup panko bread crumbs
1 cup Parmesan
Coat the chicken in mayo then coat the chicken breasts in the Parmesan and panko crumb mixture! We buy chicken already in thin fillet but you can pound regular chicken breasts down to make them nice and thin.
Set air fryer to 390 degrees and cook for 15 min! After 10 minutes of cooking flip the chicken over for the last 5 minutes!
I just baked my sweet potato and mashed it up once done with a little butter.
Tomato Sauce and Asparagus - recipe inspired by Tomer Markovitz
*I did not measure anything! I am so sorry! Cherry tomatoes sliced in half
Heat a pan to medium heat and add in cherry tomatoes. Cook for two minutes. Add in the rest of the ingredients and cook for another 3 or so minutes. Add in a slash of water, cook another minute and then mix in a blender.
Put Asparagus in boiling water for 30-60 seconds. Place in an ice bath immediately after boiling water. Have a pan on medium to high heat ready with a splash of olive oil. Place asparagus in and season with salt and pepper. This part of the cooking is quick, you want the asparagus to have that char look so stir quickly to have colour but not overly done.
I placed the sauce all over on the bottom of the plate. I love sauces. Then I put down chicken, the slight mashed sweet potato and asparagus! Enjoy!
For the next morning, I made myself a brunch with the left over sweet potato, sauce and asparagus! Super easy:
Heat up sauce, sweet potato and asparagus separately and however you’d like.
I toasted a sprouted flax slice of bread. Once done, added the sweet potato mash on top for a sweet potato smashed toast.
On top of that I did an over medium egg.
Place asparagus on the side.
Add the tomato sauce.
& ENJOY every mouth watering bite!