Tag Archives: air fryer recipe

Episode 14: Ramping up for Spring



Hi friends!

In this week’s intro we talk about how we’re introducing different kinds of activities into our workouts (and lives), and spend a minute acknowledging that some of you are interested in talking about healthy fats, and what that even means for our journey on Weight Watchers. We’re going to dig into that topic a little more in coming episodes.

We also have a very drama-filled weigh in for you. Tab is on week 5 of Maintenance, how’s that going? And even more dramatic – how was Greg’s first weigh in as a Lifetime Member?

The Weigh In also leads us into our Freestyle talk, where the topic is Scale Standoff – how to handle a plateau. We’ve talked about this topic a lot lately, and this week we reinforce the tools you can use.

Greg’s at the Farmer’s Market

Greg took a trip to our local Farmer’s Market for the new segment “Farmer’s Market Finds”, and came home with a bunch of ramps. What are they? What do they taste like? How do you use them? We’ll let you know!

You guys, Tab is super excited about this week’s recipe corner. You can find the recipe for Run Fast Eat Slow’s Wild Salmon Sweet Potato Cakes by clicking on this link.  (Sorry for the external link, but since we don’t have permission from the publisher to reprint it, we’d rather be safe than sorry!)

What we did differently: We replaced the almond flour with Quest Multipurpose Baking Mix, and instead of frying the cakes in oil, we placed them on a pan in our air fryer and cooked on 4 minutes per side.

They were so delicious, we ate them up before snapping a picture. What’s wrong with us?

Finally, our sneak peek of next week’s episode – Tab’s running the Cinco de Miler 5 mile race, we make Fish Tacos with Mango Salsa, we share our BBQ report, and… drumroll… will Tab stick the landing and make Lifetime?

Don’t forget to follow us on all the sosh meeds: Facebook, Twitter, Instagram. On Connect, Greg is @ChuBGreg and Tab is @chitownrun.
Don’t forget if you enjoy our podcast, sharing is caring, so please share about us in your meetings, Facebook groups, and among your friends. It’s the greatest compliment you could give us!
You can also find us on TuneIn.com – so check us out and subscribe there if iTunes isn’t your thing.

Episode 12: Four Recipe Corners make a Recipe Room



We are back! Thanks for your patience.

Also, thanks for participating in our Twitter poll; “Is it Worth It?” We got a pretty resounding response to our 45sp meal question. (PS: You can find us on Twitter by clicking this link, or looking up @watchinweight).

How is Greg maintaining on Lifetime and how is Tab handling Maintenance on her way to Lifetime, you ask? Find out in this week’s Weigh In segment.

The Freestyle for the week suggests you just “Eat what you Want!”, and we talk about what that means for us, and how we manage it by keeping it as part of our lifestyle.

And finally, the moment you’ve been waiting for. We pull away the plastic protective covering on this renovation – we have a Recipe Room! Four recipes we’ve been tried out – references to original recipes sources are included. No affiliate links here for the books, just good old fashioned word of mouth cause we’re fans.

Artichokes from Love & Lemons
  • 4 regular or 8 baby artichokes
  • 1 lemon
  • 3 tsp olive oil
  • sea salt
  • freshly ground pepper
  • chili pepper flakes

Preheat oven to 375

Clean and prep artichokes by trimming off leaves and cutting back the stem
Cut in half lengthwise and carve out choke.
Place cleaned artichokes in bowl of water with juice of lemon plus the quarters of the same lemon until ready to use.
If baking in a dish, brush dish with one teaspoon of olive oil.
Cover artichokes with remaining two teaspoons of olive oil and season to taste with salt, pepper and chili flakes.
Toss to coat completely.
Place artichokes in baking dish, cut side down. Place quartered lemon in baking dish as well. Cover dish with aluminum foil, bake for 45 minutes for full sized artichokes, or 25 – 30 minutes for baby artichokes.
*air fryer attempt – wrap 2 artichokes and 2 lemon wedges in aluminum foil. Poke holes in the foil and cook 8 minutes on high, flip and then 5 minutes on high on the other side.*

Chocolate Chick Pea Cake adapted from Katie_Donnelly_wwjourney
    • 14oz can of chickpeas, drained & rinsed
    • 3 eggs
    • 1 1/2 cup Pyure Organic Stevia
    • 1/4 cup cocoa powder
    • 1 tsp vanilla extract
    • 1/4 cup 0% Fage Greek yogurt
    • 1 1/2 tsp baking powder

Blend the chickpeas in a blender with a small amount of water (a few tablespoons, just enough to get them moving in the blender) or mash them by hand until smooth.
Whisk together the rest of the ingredients, minus the baking powder.
Add chickpeas to the rest of the ingredients and whisk.
Add baking powder and whisk.
Pour into 8×8 pan (greased or lined with parchment paper) and cook for 25 – 30 minutes at 350.

Herb and Parmesan Crusted Cod from Run Fast Eat Slow
  • 4 x 4oz filet of cod
  • 1/3 cup fine corn meal
  • 1 egg
  • 1/2 cup finely grated Parmesan cheese
  • 1 scoop Quest Multipurpose baking mix
  • 1 tsp dried oregano
  • 1tsp dried thyme
  • salt
  • pepper
  • cooking spray

Rinse cod filet, pat dry with paper towel.
Sprinkle both sides with salt and pepper
Line up 3 bowls. Cornmeal in 1, whisked egg with a TBSP of water in the second one. In the third bowl, mix parmesan, protein powder, oregano and thyme.
Dredge each filet in cornmeal on all sides, then dip (or brush) with egg, then press into the parmesan mixture on all sides. (discard the leftover coating mixture).
Spray both sides of the coated filet with cooking spray before placing in air fryer.
Preheat air fryer at 360
Place filet on foil in air fryer basket or air fryer dish accessory (check your manual for options).
Cook for 5 minutes on one side, flip with fish spatula, then cook for 3 – 5 minutes on the other side (depending on thickness of filet)
Enjoy your crispy filet!

Variation of Butterfinger Cheesecake Cupcakes from wwPounddropper
In a stand mixer with a whisk attachment, mix the yogurt, eggs, pudding mix, and cocoa powder together until smooth.
Add in the rest of the ingredients and whisk again until fully incorporated.
In a cupcake pan, place the 16 cookies in cupcake liners – either silicone or foil versions.
Scoop mixture into the cupcake liners to about 3/4 full.
Place in a 350 degree oven for 30 minutes then let cool for several hours until set (If you can stop yourself from eating them!)
You can see her original recipe here. We made a few modifications based on our preferences.
We hope you enjoy these recipes – some modifications have been made to the original recipes to make them more “points friendly”.
 That wraps it up for this week. Stay tuned to see how we did on our Race Against Extinction 5K race, and hear about our Summer Picnic Picks!
Don’t forget to follow us on all the sosh meeds: Facebook, Twitter, Instagram. On Connect, Greg is @ChuBGreg and Tab is @chitownrun.
You can also find us on TuneIn.com – so check us out and subscribe there if iTunes isn’t your thing.


Episode Seven: Craving Roundup



Hello friends! We’re back with Episode Seven and a whole lot of content for you to enjoy.

This week, we tackle our weigh-in ups and downs, which leads us, fittingly, into the “Bounceback” Freestyle conversation. If you’re struggling with a plateau, this is definitely the episode for you, as Tab struggles to make sense of what the heck her body is doing, and Greg tinkers with the numbers to keep himself on track during Maintenance.

We also have a lot of fun discussing our favorite snack-attack solutions. We cover how to handle coffee without going overboard on points, what our favorite sweet-treats are, and some savory solutions to the munchies.

And guess what? It’s time for Greg’s first foray into the Recipe Corner! He dabbled with some pizza fixings and wonton wrappers and our air fryer (just get one, already) and came up with a fun version of pizza rolls. Then he dove back into the kitchen and came up with a sweet version with bananas and sugar-free chocolate chips. It’s bonkers. Just listen.

Stay tuned for Episode 8 – we’re going to give you our Top 10 Favorite Costco finds, and don’t forget to let us know if you’d be into a YouTube channel from us!

We’d love it if you’d hit “Subscribe” on iTunes and give us a review, as well as join us on all the sosh-meeds (we’re @chuBgreg and @chitownrun on Connect).

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Episode Six: The Best “Two Ingredient” Dough; or, Third Time’s the Charm



We’re back and we’ve got sound effects! After a bit of a delay while we waited for Greg’s computer to adventure it’s way to another state and back, we’re finally back up and running with those ridiculous sounds. We know, we know… you’ll miss our singing.

This week we cover our weigh-ins, and see how Maintenance is treating Greg.

In the Freestyle, we talk about what it means to make effective and achievable goals for yourself, and how to set yourself up for success in a chaotic world.

Don’t forget, we have a coupon code for 20% off at The Original Worm, so go get your personal massage roller needs fulfilled by using code WATCH20!

Roll those aches away with The Original Worm!

Hey, also in Recipe Corner… we don’t mean to brag, but we think we’ve found the absolute perfect version of the Two Ingredient Dough recipe. Trick is, a third (and fourth?) ingredient. Still super-simple, but BETTER. Just trust us. Try it and let us know how you like it. Shout out to @dwardcooks on Instagram for the inspiration.

More Than Two Ingredient Dough Bagels

Ingredients:

  1. 1 cup self-rising flour
  2. a scant 3/4 cup fat free greek yogurt
  3. 2 eggs
  4. 1 tsp baking powder
  5. pinch of salt
  6. bagel seasoning (optional)

Steps:

    • Fill a large pot with water and put on to boil.
    • In a mixing bowl with a dough hook attachment put the following:
      • Just shy of 3/4 cup Fat Free Greek Yogurt – Fill 3/4 cup, take out a scoop. For real. Don’t be shy. You can plop a little in at a time if the dough is dry.
      • 1 EGG!!
      • 1 cup self rising flour
      • Pinch of salt
      • About a tsp baking powder
      • Mix the dough at low speed until it pulls away from the bowl and clings to the hook, or creates a ball. Give it some time. If it’s wet looking, next time take out a bigger blob of yogurt from your measuring cup, but for now, just dump it onto a well-floured surface, sprinkle a little more flour on top and knead it until it holds together and doesn’t stick like a son-of-a-gun.
      • Cut that sucker into 4 equal balls, poke a hole in the middle and expand the hole out. I like to put my finger in the hole and make the bagel spin around it like a doughy hula-hoop. But that’s me.
      • Using a spatula, place the bagels into the boiling water that you so smartly set up earlier. Allow each bagel to rise to the top, reaching it’s dreams. Flip it over. Let it boil for another 10 seconds or so. Take each bagel out and place on a plate. Try not to let them touch. It’ll be tough, cause they’ll be puffy.
      • Brush each bagel with egg wash and sprinkle with your favorite bagel topping, flip them over and do it again on the other side.
      • SPRAY THE BASKET OF YOUR AIR FRYER WITH COOKING SPRAY. Unless it’s directions say never to do that. Then don’t. I don’t know your life. We always do, because between the egg wash and the dough, these bagels will stick to the basket.
      • Cook for 10 – 12 minutes at 390 in your air fryer.
      • Marvel at their beauty while they cool.
      • ENJOY the magic by making a delicious breakfast sandwich like this one:
This Breakfast Bagel is a thing of beauty.

And finally, we discuss the new Ben & Jerry Moophoria light ice cream flavors. Oh my. They’re yummy. Have you tried them? What do you think?

Thanks for listening, and if there are topics you’d like to hear us talk about, just let us know in the comments! Don’t forget to subscribe on iTunes and visit us everywhere on the sosh-meeds like Instagram, Facebook and Twitter.