(Feature Impact) When busy weeknights begin to make dinners feel more like a race against the clock than a chance to slow down, families need meals that come together quickly without defaulting to takeout. One solution may already be sitting on your counter: an air fryer.

Air fryers are now found in 7 of 10 American homes, according to new consumer research from the National Frozen and Refrigerated Foods Association, but consumers are still learning how to use them beyond dinner, despite nearly 9 in 10 owners saying they’d like to discover more ways to get the most from their air fryer.

Nearly two-thirds (65%) of air fryer users said the appliance is faster than their oven, making it a convenient solution for everything from quick breakfasts and lunches to snacks and weeknight dinners. With the added convenience encouraging users to eat at home more often, air fryers can also help stretch the family food budget.

If you’re looking to get more from your air fryer, start by thinking beyond dinner. Frequent users treat air fryers as an all-day essential, putting them to work for breakfast, quick lunches, after-school snacks and beyond. Look for frozen and refrigerated products that include air fryer directions on the packaging, such as frozen potatoes and vegetables, then visit Easy Home Meals for even more recipe inspiration.

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Whether you’re cooking for a busy weeknight or simply looking to try something new, recipes like Air Fryer Butternut Squash and Chorizo Tacos and Air Fryer Chicken Katsu Bowls can help you get more from your air fryer while bringing fresh flavors to the table.

For more air fryer recipes, tips and inspiration for every meal occasion, visit EasyHomeMeals.com.

Air Fryer Butternut Squash and Chorizo Tacos

Recipe courtesy of Easy Home Meals
Total time: 15-30 minutes
Servings: 1-4

• 1          pound fresh chorizo sausage links
  
• 1          pound frozen, diced butternut squash
  
• 1          tablespoon olive oil
  
• kosher salt, to taste
  
• freshly ground black pepper, to taste
  
• 12        flour tortillas (6 inches)
  
• 1/2       cup crumbled queso fresco
  
• 1/4       cup pickled red onions
  
• chopped fresh cilantro, for garnish

1. Preheat air fryer to 400 F 5 minutes. Place chorizo and butternut squash in even layer in air fryer basket. Drizzle with olive oil and toss to coat. Season with salt and pepper, to taste. Air-fry 10-14 minutes, flipping sausage and butternut squash halfway through, until chorizo’s internal temperature reaches 160 F and vegetables are tender.
2. Transfer sausage to cutting board. Cut into 1/4-inch slices. Top tortillas with sausage and butternut squash. Garnish with queso fresco, pickled red onions and cilantro.

Air Fryer Chicken Katsu Bowls

Recipe courtesy of Easy Home Meals
Total time: 15-30 minutes
Servings: 1-4

• 1/4       cup ketchup
  
• 1/4       cup Worcestershire sauce
  
• 1          tablespoon molasses
  
• 1 1/2    teaspoons soy sauce
  
• 1 1/2    teaspoons sugar
  
• 1          clove garlic, finely grated
  
• 2          frozen, breaded chicken breast cutlets
  
• 1          bag (10.8 ounces) frozen California blend vegetables, such as broccoli, cauliflower and carrots
  
• 1          tablespoon olive oil
  
• kosher salt, to taste
  
• freshly ground black pepper, to taste
  
• 1          microwavable bag (8.5 ounces) jasmine rice, prepared and kept warm
  
• 1          cup shredded purple cabbage
  
• 1/2       cup shelled edamame
  
• toasted sesame seeds, for garnish
  
• chopped green onions, for garnish

1. In small bowl, combine ketchup, Worcestershire sauce, molasses, soy sauce, sugar and garlic. Set aside.
2. Preheat air-fryer to 400 F 5 minutes. Place chicken cutlets in even layer in air-fryer basket. Arrange vegetables in even layer around chicken cutlets. Drizzle vegetables with oil and season with salt and pepper, to taste. Cook 10-15 minutes, flipping cutlets halfway through, until lightly browned and crisp and vegetables are tender. Slice chicken cutlets.
3. Divide prepared rice evenly between bowls. Top with chicken cutlets, vegetables, cabbage and edamame. Garnish with sesame seeds and green onions. Serve with ketchup mixture.

SOURCE:

National Frozen and Refrigerated Foods Association

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(Feature Impact) Game day is about more than the big plays, touchdown-saving tackles and final score. Whether you’re gathering in the stadium parking lot or hosting friends for an at-home watch party, a memorable experience begins long before kickoff.

Start your pregame festivities with an MVP-worthy spread that’s simple to serve, easy to eat and keeps fans full through the final whistle. For example, the flavor of Buffalo is a game-day staple, but wings aren’t the only way to enjoy it.

For less mess, Buffalo Chicken Caesar and Celery Wraps pair convenience with the cool crunch of Dandy Celery, a year-round superstar ingredient for many of your favorite football-inspired dishes. It’s packed with flavor and low in calories, making it a smart choice for snacking.

The contrasting tastes and textures offer a satisfying bite, whether you slice the wraps into smaller portions for appetizer-style serving or leave them whole for fans with hearty appetites.

Nervous nibblers during the game’s most tense moments may prefer a lighter bite, and that’s where a dependable dip can come through in the clutch. This Buffalo Hummus recipe puts a tailgate-spin on the familiar favorite, combining creamy texture with a little heat.

Serve it alongside crackers, chips or crisp vegetables like Dandy celery dippers, fresh-cut celery sticks that are pre-washed and ready to eat at your convenience – a true time-saver when the clock is ticking.

Design your own winning game plan by finding more tailgating recipes at DudaFresh.com.

Buffalo Chicken Caesar and Celery Wraps

Servings: 4

• 2          cups shredded rotisserie chicken
  
• 1/4       cup Buffalo sauce
  
• 2          cups Dandy romaine hearts, chopped
  
• 1          cup Dandy celery, chopped (about 4 ribs)
  
• 1/3       cup Caesar dressing
  
• 1/4       cup grated Parmesan cheese
  
• 1/2       teaspoon black pepper
  
• 4          large flour tortillas (10 inches)

1. In bowl, toss shredded chicken with Buffalo sauce. Set aside.
2. To make salad: In separate bowl, combine romaine, celery, Caesar dressing, Parmesan cheese and black pepper. Mix well.
3. To assemble wraps: Spoon about 1/4 cup Buffalo chicken along center of each tortilla, leaving small border at each end; top with Caesar salad. Fold up bottom of tortilla over filling then fold in sides and roll up tightly. Slice in half diagonally.

Buffalo Hummus

Prep time: 5 minutes
Servings: 8

• 1          can (15 ounces) chickpeas, drained and rinsed
  
• 1/4       cup tahini
  
• 1/4       cup Buffalo sauce
  
• 2          tablespoons olive oil
  
• 1/2       lemon, juice only
  
• 2          cloves garlic
  
• 2-3       tablespoons ice water
  
• dairy-free blue cheese, for garnish (optional)
  
• chopped chives, for garnish (optional)
  
• paprika, for garnish (optional)
  
• olive oil, for garnish (optional)
  
•             Dandy Celery Dippers
  
•             pita chips

1. In food processor, puree drained chickpeas, tahini, Buffalo sauce, olive oil, lemon juice and garlic until smooth, stopping to scrape down sides as needed. Add water through lid until desired consistency is achieved.
2. Spread hummus onto serving plate or bowl. Garnish, if desired, with dairy-free blue cheese, chopped chives, paprika and drizzle of olive oil. Serve with celery dippers and pita chips.

SOURCE:

Duda Farm Fresh Foods

A poached egg may look fancy, but it is surprisingly easy to prepare. With a tender egg white and warm, runny yolk, it makes a delicious addition to toast, salads, breakfast bowls or avocado toast.

Ingredients

• 1 large fresh egg
• Water
• 1 teaspoon white vinegar, optional
• Salt and black pepper
• Toast or English muffin for serving, optional

Instructions

Fill a saucepan with about 2 to 3 inches of water and bring it to a gentle simmer. Avoid a rolling boil, which can break the egg apart.

Crack the egg into a small cup or bowl. Add the vinegar to the water if desired—it helps the egg white hold its shape.

Gently slide the egg into the simmering water. Cook for about 3 minutes for a runny yolk, or 4 to 5 minutes for a firmer center.

Remove the egg with a slotted spoon and place it briefly on a paper towel to absorb excess water. Season with salt and pepper, then serve immediately.

Quick Tip

Fresh, cold eggs usually produce the neatest poached eggs because their whites are thicker and stay closer to the yolk while cooking.

Simple, satisfying and ready in minutes, a poached egg is an easy way to make an everyday breakfast feel a little more special.