From the recipe box
Diner breakfasts, recipes, and experiments at the griddle.
Salmon marinated in soy, a little maple and sriracha, air fried at 400°F, then spooned over with the marinade boiled down into a glaze.
A protein mug cake cooked in the microwave, then split and layered with strawberries and whipped cream.
Seasoned lean ground meat and peppers in pizza sauce, layered with mozzarella and turkey pepperoni in a small dish and broiled until bubbly, with a hot dog bun turned into garlic bread.
Hemp hearts, chia and coconut soaked overnight in almond milk, standing in for oats in a make-ahead jar.
Thin-sliced potatoes get a ten-minute head start in the air fryer, then two seasoned salmon fillets join them for the last ten.
Two thin patties and melted cheese stacked between thick grilled onion rounds instead of a bun, with a yogurt-based spread on the side.
A ramekin-sized cheesecake made from protein powder, Greek yogurt and a little cream cheese, baked until barely set, chilled, and topped with blueberries or strawberries.
Cooked chicken, a can of enchilada sauce, cheese and eight small tortillas, layered like lasagna instead of rolled one at a time.
A microwave protein cake split in half and layered with raspberries and whipped cream, the single-serve way to do shortcake.
Chicken or steak browned with onion, then simmered with black beans, diced tomatoes and taco seasoning and melted under cheese, all in one skillet.
Smoked chicken sausage, peppers, onion and Creole-seasoned shrimp roasted on one sheet pan, then tossed with cauliflower rice right on the pan.
A weeknight chicken noodle soup built on a store rotisserie chicken and protein pasta, with the noodles cooked on the side so leftovers stay brothy.
