Instructions

Step 1

Cook the rigatoni until it’s al dente.

Step 2

Meanwhile, heat a pot over medium heat. Once hot, add the sausage and cook for eight to 10 minutes or until cooked through, breaking it up as it cooks. Use a slotted spoon to remove the sausage and set it aside on a plate lined with paper towel.

Step 3

Reduce the heat to medium-low. Add the spinach and cook for two minutes or until wilted. Add the cooked pasta, sausage, and tomato sauce and heat until everything is warmed through. Season with salt and pepper.

Step 4

Divide the pasta evenly onto plates and top with parmesan. Enjoy!

Notes About Recipe

• Leftovers: Refrigerate in an airtight container for up to three days.

• Serving Size: One serving is approximately two cups.

• Make It Vegan: Use a plant-based sausage and cheese alternative.

• More Flavour: Add chili flakes.

• Gluten-Free: Use gluten-free pasta.

• Dairy-Free: Omit the parmesan.

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Instructions

Step 1

Preheat an air fryer or oven to 400ºF (205ºC).

Step 2

If you have wooden skewers, soak in water for 10-15 minutes (helps prevent them from burning).

Step 3

Add the chicken, bell pepper, and mushrooms to a bowl. Add the pesto and stir well. Season with salt and pepper.

Step 4

Thread the chicken, bell pepper, and mushrooms evenly between skewers and place the skewers into the oven or air fryer.

Step 5

Cook for 10 to 15 minutes or until cooked through, flipping halfway through. Divide evenly between plates and enjoy!

Notes About Recipe

• Leftovers: Refrigerate in an airtight container for up to three days.

• Serving Size: One serving is equal to two eight-inch (20 cm) skewers.

• Chicken Breast: You can use chicken breast instead of chicken thighs. If using chicken breast you can use the same serving size.

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Instructions

Step 1

Preheat an oven or air fryer to 400ºF (205ºC). If using the oven, line a baking sheet with aluminum foil.

Step 2

If using wooden skewers, soak in water for 10-15 minutes to prevent them from burning while cooking.

Step 3

In a shallow bowl, toss together the chicken cubes, honey, sesame oil, garlic, salt, and black pepper.

Step 4

Thread the chicken, bell peppers, and onions onto the barbecue skewers. Place the skewers on the baking sheet, or into the air fryer, and bake for 10-15 minutes or until the chicken is cooked through.

Step 5

Sprinkle the sesame seeds on top. Enjoy!

Notes About Recipe

• Leftovers: Refrigerate in an airtight container for up to three days.

• Serving Size: One serving is approximately three six-inch skewers.

• Additional Toppings: Chopped green onion.

• Serve it With: Salad, rice, cauliflower rice, and/or roasted vegetables.

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Instructions

Step 1

Preheat the air fryer to 390ºF (200ºC).

Step 2

In a bowl, mix together the chickpeas, oil, smoked paprika, salt, and garlic powder.

Step 3

Transfer the chickpeas to the air fryer and bake for 12 to 14 minutes, shaking the tray halfway through, until crispy and browned. Enjoy!

Notes About Recipe

• Leftovers: Store in an airtight container for up to two days.
• Serving Size: One serving is approximately 1/2 cup.
• More Flavour: Add cayenne pepper.

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Instructions

Step 1

Blend the milk and cottage cheese until smooth.

Step 2

Add oil to frying pan and saute the garlic. Cook until fragrant.

Step 3

Add the cottage cheese mixture and the parmesan cheese, then stir until smooth over low heat.

Step 4

Serve with your favourite pasta and enjoy!

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