BROCCOLI FRITTERS

These broccoli cheese fritters are a tasty, low-carb snack with a crispy crust that’s simple to prepare. Packed with veggies, they’re so delicious that kids won’t even realize they’re eating their greens. Serve them with your favorite dipping sauce for an extra burst of flavor!

EQUIPMENT

  • Large microwave-safe bowl
  • Large bowl
  • Spoons and knives
  • Non-stick pan

INGREDIENTS

  • 2 cups broccoli florets, washed
  • 3 tbsp water
  • ⅓ cup all-purpose flour
  • ½ cup shredded Parmesan cheese
  • 2 large eggs
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • Vegetable oil, for frying

INSTRUCTIONS

  • Place the broccoli in a large microwave-safe bowl with 3 tablespoons of water. Cover and microwave on high for 3 minutes, or alternatively, cook for 5 minutes in boiling water and drain well.
  • Once the broccoli is cooked, chop it into small pieces and transfer to a large bowl.
  • Add the flour, Parmesan cheese, and eggs to the broccoli. Mix well, mashing the broccoli as much as possible until the mixture is creamy.
  • Stir in the garlic powder, salt, and pepper until combined.
  • Heat 3-4 tablespoons of vegetable oil in a non-stick pan over medium heat.
  • Scoop 2 tablespoons of the mixture into the pan, flattening it to about 1 cm thick. Cook for 2 minutes on each side or until golden brown.
  • Repeat the process with the remaining mixture.
  • Serve hot, and sprinkle with additional salt to taste.

VIDEO

BUFFALO CHICKEN CHOPPED SALAD

This Buffalo Chicken Chopped Salad is about to become your go-to salad recipe! Perfect for a healthy weeknight meal, it’s loaded with crispy, spicy chicken, creamy avocado, crunchy cucumber, juicy tomatoes, and a generous drizzle of buffalo sauce. Ready in under 30 minutes, it’s the ultimate hearty and delicious dinner for busy evenings!

INGREDIENTS

  • 3 small chicken breasts (cut into nugget-sized pieces)
  • 1 cup rice crumbs
  • 2 eggs, whisked
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup buffalo sauce
  • 2 1/2 cups green leaf or romaine lettuce, chopped
  • 1/2 cup cucumber, diced
  • 1/2 cup tomatoes, diced
  • 1/2 avocado, sliced
  • 1/2 cup shredded carrots
  • 2–3 tbsp crumbled gorgonzola cheese
  • Cilantro (optional, for garnish)
  • Red pepper flakes (optional, for garnish)

INSTRUCTIONS

Step 1: Prepare the Chicken Nuggets:

  • Chop chicken breasts into nugget-sized pieces and pat dry with a paper towel.
  • Set up two bowls: one with whisked eggs and the other with rice crumbs, garlic powder, sea salt, and pepper.

Step 2: Coat the Nuggets

  • Dip each piece of chicken into the egg mixture, then coat it completely in the rice crumb mixture.
  • Repeat for all chicken pieces and set aside.

Step 3: Cook the Nuggets

  • Place the coated chicken nuggets in the air fryer at 350°F for 10–12 minutes, flipping halfway through.
  • Once cooked, toss the nuggets in a bowl with buffalo sauce until fully coated.
  • Return the coated nuggets to the air fryer at 370°F for 2 minutes to crisp up.

Step 4: Assemble the Salad

  • Chop the greens, cucumber, and tomatoes.
  • In a large bowl, mix the greens, cucumber, and tomatoes. Top with shredded carrots, sliced avocado, buffalo chicken nuggets, and crumbled gorgonzola cheese (if using).

Step 5: Garnish and Serve

  • Add cilantro and red pepper flakes, if desired.
  • Serve immediately and enjoy!

NOTES

  • Meal Prep Option: Prepare the buffalo chicken nuggets ahead of time and serve them cold for a quick salad assembly.
  • Alternate Chicken Cuts: Thinly sliced chicken breasts can be used; cooking times may vary.
  • Food Safety: Always ensure the chicken reaches an internal temperature of 165°F before serving.