80(ish)--- Suppli al Telefono {de la Air Fryer}

When we went to Italy last summer these "fried rice balls" absolutely stole my heart.  Suppli al Telefono is risotto rice mixed with a yummy tomato sauce, wrapped around cheese, then breaded and fried.  SO GOOD.  When I first went all air-fryer crazy last year I had these gems in mind but never pulled the trigger.

Well, the trigger has been pulled.

These are easier to make than you'd think!  They make a yummy addition to a salad, or served as an appetizer.

Suppli al Telefono {de la Air Fryer}

Makes 10

Risotto
1 Tbsp olive oil (good quality like Pomora)
1/2 white onion
4 cloves garlic, finely minced
1 1/3 cups dry Arborio rice
2 cups low sodium chicken broth
14 oz can tomato sauce (Muir Glen is good)
1/2 Tbsp dried basil
1/2 Tbsp dried oregano
1/4 tsp salt
1/4 tsp ground black pepper

Suppli
2 1/2 (1 oz each) mozzarella string cheese sticks, cut into quarters
1 1/2 cups dried bread crumbs
1/2 tsp garlic powder
1/4 tsp sea salt
Dash ground black pepper

In a large skillet, heat olive oil over medium high heat.  Add chopped onion and cook until lightly browned, 3-4 minutes.  Add chopped garlic and dry rice. Saute for 3-4 additional minutes.  Add remaining risotto ingredients, reduce heat to medium low, and cook for 15-20 minutes or until rice is cooked through and sauce is absorbed.

Transfer risotto to a 9 x 13" baking dish and place in the refrigerator to cool.

Mix bread crumbs with seasonings.  Remove cooled risotto from refrigerator.  Use a knife to "slice" risotto into 10 equal portions.  Scoop out one portion, place a mozzarella piece into the center, then roll in bread crumb mixture.  Repeat with remaining risotto until 10 even balls are prepared.

Preheat air fryer, then set temperature to 360 degrees.  Place risotto balls into the basket (do not overcrowd and work in batches).  Cook for 18-20 minutes, or until lightly browned on the outside.  

Serve immediately!

Nutrition info per 1 ball: 118 calories, 2 g fat, 22 g carbohydrates, 4 g protein

80--- Grilled Chicken Pot Pie Salad

Chicken pot pie is the ultimate comfort food.  For colder months, my Little Mama's Chicken Pot Pie recipe is a favorite.  But who's to say that comfort foods are only for colder temperatures? I could use some comfort in the summer too.......

Grilled Chicken Pot Pie Salad to save the day.  All of the flavors of a chicken pot pie, but made into a cold chicken salad.  Perfect for warmer months.  It's loaded with veggies and protein making it a healthy option too!

I served mine on a Skinny Taste Air Fryer bagel.  The recipe is SO simple and amazing!  There are instructions for using an oven too.  Give it a try!

Grilled Chicken Pot Pie Salad
Serves 6

1 1/2 lb raw boneless skinless chicken breast, trimmed
1/2 tsp smoked paprika
Salt and ground black pepper
1/2 medium red onion, finely chopped
2/3 cup green peas (if frozen, defrosted)
4 small carrots, chopped
3 celery ribs, chopped

DRESSING
4 oz plain nonfat Greek yogurt
3 Tbsp lite mayonnaise (vegan if you can find it)
2 tsp low sodium chicken Better than Bouillon paste
1/2 tsp dried thyme
1 tsp dried parsley
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp salt
Ground black pepper to taste

Season chicken breast with smoked paprika, salt and pepper. Grill over medium high heat until it reaches an internal temperature of 160 degrees.  Allow to sit at room temperature for 10-15 minutes before transferring to the refrigerator to cool completely.

When chicken has cooled, toss with remaining salad ingredients.  Whisk together dressing ingredients and gently mix into the salad ingredients. 

Cover and refrigerate for 2-3 hours prior to serving (overnight is fine as well).

Nutrition info per one serving: 187 calories, 5 g fat, 27 g protein, 10 g carbohydrates, 3 g fiber