Ingredients:

1 head of cauliflower

1 bunch of asparagus

1 small head of broccoli

6 cloves of garlic

little bit of cheese to sprinkle on top

4 whole chicken breast that marinated in fresh squeezed lime juice and a handful of cilantro chopped

salt, pepper, and Cheyenne to taste.

Directions:

rice the cauliflower. (nothing fancy just chop it as fine as you can) toss it in a large bowl. After prep the broccoli and asparagus. Place that in the same bowl. remove chicken and place it on the top rack of your air fryer. ( I used my ninja foodie) air fry for 15 min.

While that is on chop up garlic and place on a hot pan with evoo (medium heat). When garlic becomes fragrant toss in the veggies and stir. Add in salt, pepper, and some Cheyenne. Then add about a table spoon of water, cover and lower heat let steam for about 2 minutes. When that is done place the veggies in a large casserole dish.

Remove chicken from the foodie (or air fryer) and chop in to bite size pieces. Toss in to the veggies and lightly sprinkle with cheese of your choice bake for 10 minutes. Serve hot.

Side Note: If you cook the chicken all the way through you don’t have to bake it you can toss it in the veggies and eat it like a veggie bowl. If your chicken is still slightly raw toss cheese on it and baked it. Thats what we did because my family thinks everything is better with cheese!

1 medium egg plant

1 whole grilled chicken breast

1 table spoon of EVOO

3 table spoons of pesto

Prepare: cut eggplant in half core out the center with a tablespoon. Place the eggplant guts in a bowl. Use a baking brush to spread EVOO all over the inside of the eggplant place skin side down and flesh up in the ninja foodi or airfryer. air fry for five minutes.

While that is on place chopped chicken breast in the eggplant mixture and add all pesto mix well.

Remove the eggplant from air fryer and place mixture in eggplant “boat”. place eggplant back in foodie and bake for 10 minutes at 375. ( if you bake the eggplant to long the egg plant skin will become bitter so 10 minutes happen to be the sweet spot for my size eggplant.) if egg plant mixture looks dry add a little EVOO before baking.

Once baking is done remove from foodie and eat right away.

Ingredients:

1/2 a head of cabbage

2 cups if your preferred chili

2 teaspoons of EVOO

1/3 cup of mixed cheddar cheese

Directions:

Warm a large pan with EVOO(don’t burn the oil). Then shred cabbage in to thin strips. Place the cabbage in hot pan and toss until slightly wilted and soft. place the 2 cups of chili in the pan and mix well. When mixture is well blended place it in a casserole pan. Top with the cheddar mixture and bake at 350 for 30min. Serve hot.

Side note: I love heat my chili is spicy so this has a bit of a kick. If the chili you are using does not have that kick add red pepper flakes to the cabbage mixture before placing it in casserole dish. Hope you all enjoy.

1 large zucchini

1/2 cup of shredded cheddar (or more)

1 can of chili pepper ( you can also do fresh)

1/2 teaspoon of red chili flakes

pepper to your liking.

2 large eggs

Of course a pie dish

Pre heat stove to 350

while it is pre heating cut zucchini in to circles lay across a cookie cooling sprinkle with salt and allow water to pool on top of slices. while that is happening beat the egg, drain can of peppers and place in egg beat in and add chili flakes and pinch of salt and pepper.

Pat all zucchini dry and assemble in a creased pie dish. Pour mixture in to the dish and cover with remaining cheese. Place in oven about 20 /25 min until cheese is melted and egg has set.

Remove from oven and let stand about 5 minutes. ENJOY!