healthy food recipes

Slow Cooker Chicken Thighs Add caption material Nonstick cooking spray 1. 8 Boneless Skinless Chicken Thighs (2 to 2 1/2 pounds total) 2. 1/3 cup honey 3. 1/3 cup ketchup 4. 1/3 cup low sodium soy sauce 5. 1/2 teaspoon dried parsley 6. 1/4 teaspoon red chili flakes crushed 7. 6 cloves garlic, peeled and broke 8. One-inch piece of ginger, rind and minced meat 9. 2 tablespoons cornstarch, optional 10. 1 teaspoon sesame seeds 11. Chopped crust and cooked white rice to serve Direction: 1. Special equipment: a 6-quart-cooker 2. Pour into a 6-quart slow cooker with cooking spray, add chicken thighs. In a glass measuring cup, combine honey, ketchup, soy sauce, parsley, pepper flakes, garlic and ginger together and pour over the chicken. Cover and cook for 5 to 6 hours, until the chicken is cooked through, reduced. Turn off the heat, serve and rest for about 10 minutes before serving. Can be served as chicken and sauce or, for a thicker sauce, remove the chicken and,

Add caption Air Fryer Chicken Wings material: 1. Nonstick Cooking Spray, for basket 2. 2 pound chicken wings, split into joint and removed tips 3. Kosher Salt 4. 4 tablespoons unsalted butter 5. 1/2 cup hot sauce like Frank's Redhots 6. Flax or blue cheese dressing, for serving Direction: 1. Special equipment: a 3.5-quart air fryer Spray a 3.5-quart air fryer basket with cooking spray and set aside. Dry the chicken wings and sprinkle liberally with salt. Place the wings in the fryer basket so that they are not touching (fit if necessary, drums standing upright along the sides). Set the air fryer at 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook another 12 minutes. Flip the wings again, increase the heat to 390 degrees F and cook until the outer is crispy, about 6 minutes more. 2. Meanwhile, heat the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in hot sauce. 3. In a large bowl coat the

White Chicken Chili material 2 (14.5-ounce) cans of white beans 1 tbsp canola oil 1 medium jalapeno pepper, minced 2 medium poblano peppers, chopped 1 large onion, sliced 4 garlic cloves, minced Kosher salt and freshly ground black pepper 1 tbsp ground cumin seeds 1 1/2 teaspoon ground coriander 1 teaspoon Echo Chilli Powder 4 cups low sodium chicken broth 2 lemon, juicy, and lime wedges for serving 1 rotisserie chicken, skin removed and meat sliced 1/4 cup chopped Sitaphal leaves Sour cream, for topping Tortilla chips, roughly crushed, for topping White Chicken Chili guidelines 1. Rinse and rinse canned white beans. In a medium bowl, mash half of the beans with potato mash until chunky. Keep the beans safe until needed. 2. Please Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add peppers, onions, and garlic and cook until soft and fragrant, about 5 minutes. and Season the vegetables with salt, and pepper to taste. Add to