Air fryers, instant pots and/or slow cookers are your new best friend this month and forever.

I personally have an air fryer and a slow cooker and love them both equally.  If you ever watched "This is Us", then you'll know I went through a period of time where I was too scared to use my slow cooker, but that time has passed ;).

Here is a description of each and a recipe to go along with it:

Air Fryer

These aren't just for making healthy french fries you know!  Air fryers are so versatile in what they can do, from making fluffy crab cakes to hardboiled eggs to making healthy "fried" chicken to making homemade kale chips, the possibilities are endless.

Similar to a convection oven, an air fryer essentially uses a small amount of oil and circulates it around to create that same crispy, crunchy satisfaction that you'd get if you used a conventional oil fryer.  It's way healthier, and makes food taste perfectly crisp, melts cheese perfectly and cooks things to a light and airy perfection.  It also only takes 3-5 minutes to preheat, and won't make your kitchen 100 degrees, making it great for the summer months too.  

Try these easy recipes in your air fryer:

Spiced Salmon

Ingredients

2 wild caught salmon filets

2 tsp oil of your choice - avocado or olive are best

2 tsp paprika

1 tsp chili powder

1 tsp cumin

juice of 1 lemon

salt and pepper

Directions

Preheat the air fryer to 360-380.  Rub the salmon filets with the oil, then generously season with salt and pepper.  In a bowl, combine paprika, chili powder and cumin, then sprinkle evenly over both filets.  Place the salmon filets into the basket of the air fryer, skin side down, and cook for 7-10 minutes, or until the salmon has cooked through and the tops have started to brown.  Garnish with lemon juice and serve.

Juicy Air Fryer Pesto Chicken "Pasta"

Ingredients 

2 chicken breasts, boneless, fat trimmed and discarded

1 TBS olive oil

salt and pepper

1 tsp garlic powder

1 jar vegan pesto (choose one that doesn't contain cheese - Trader Joes sells a good one)

1 zucchini, spiralized into noodles, or a package pre-spiraled zucchini

5 sundried tomatoes in oil, drained and sliced thin

1 TBS pine nuts

Directions

Preheat the air fryer to 360-380.  Season the chicken with olive oil, salt and pepper and 1/2 tsp each garlic powder.  Spoon a small amount of pesto over each chicken breast, rubbing it on as best as you can.  Place chicken in the basket and cook for 14-16 minutes, or until chicken is cooked through.  

Cube the chicken into bite size pieces, then toss with the zucchini noodles, sundried tomatoes, pine nuts and another 2 -3 TBS of pesto.

Instant Pot

An instant pot is essentially a pressure cooker, that is designed to cook foods like whole chickens, stews, even yogurt, at an incredibly low amount of time.  It keeps the nutrients and vitamins in the foods, without letting them cook out, and preserves the color and fresh taste you look for in good meals.  

Try this easy instant pot recipe for meal prep this week:

Instant Pot Chicken Taco Chili (from Skinny Taste)

Ingredients 

Olive oil spray

1 small onion, chopped

1 15oz can black beans, not drained

1 15oz can kidney beans, not drained

1 8oz can tomato sauce

1 10oz can Rotel tomatoes

3 boneless skinless chicken breasts

1 4oz can chopped green chiles

1/4 C fresh cilantro, chopped

1 packet reduced sodium taco seasoning

Directions

1.  Press sauté and spray the insert with oil.  Add onion, cooking until soft, about 4-5 minutes.

2.  Press cancel to prevent getting the burn notice, then pour in 1/4 cup water.

3.  Add the chicken and season both sides with half the taco seasoning.

4.  Add the beans, chiles, then diced tomatoes and tomato sauce.

5.  Add 1/4 cup water plus the remaining taco seasonings and gently stir without moving the chicken.

6.  Cover and cook on high pressure for 25 minutes.  Remove the chicken and shred with a fork, then return the chicken to the pot and mix to combine.  

7.  Top with fresh cilantro and serve.  This makes about 11 servings. 

Slow Cooker

I love slow cookers because you can put something in before you leave for the day and when you get home, you're greeted with a ready-made meal!  Just don't make my mistake - one time I had gone out snowshoeing/hiking all day and when we came home tired, cold and starving, excited for the beef stew we were expecting, we realized it had never even been plugged in!  That was a sad day that I'll never forget.

Try this recipe for something different other than chili in your crockpot:

Chicken Bahn Mi Bowls

Ingredients 

For the chicken:

3 boneless skinless chicken breasts

1/4 tsp each salt and pepper

3 cloves garlic, minced

1 jalapeno, sliced

1/4 C coconut aminos

1 TBS coconut sugar

For the pickled carrots and radish:

6 TBS white vinegar

1/4 C coconut sugar

1/4 tsp salt

1 C shredded carrots

2 radishes, cut into matchsticks

For the bowls:

Cooked brown rice

1 C shredded red cabbage

1 C thinly sliced cucumber

1/4 C cilantro, chopped

Directions

1. Season the chicken with salt and pepper and place into the slow cooker. Combine the garlic, jalapeño, coconut aminos and sugar and stir to dissolve, pour over the chicken.(NOTE: If your slow cooker runs hot, add 1/4 cup water). Cover and cook on low for 6 hours until the chicken is very tender. Shred the chicken and reserve the sauce.
2. Prepare the pickled carrots and radish: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and radish and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.  Can be made up to a day ahead.
3. To assemble the bowls, place 1/2 cup rice in each bowl, top each with about 3 ounces shredded chicken, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 cup shredded cabbage, 1/4 cup pickled carrots, 1/4 cup cucumber and cilantro.