Air Fryer Cherry Hand Pies

From: https://www.allrecipes.com/recipe/284431/mini-air-fryer-cherry-hand-pies/

Ingredients 

• 1 (14.1 ounce) package refrigerated pie dough

• ½ (21 ounce) can cherry pie filling

• butter-flavored cooking spray

• 1 teaspoon coarse sugar crystals for sprinkling

Ingredients

Roll out each circle of pie dough to 1/8-inch thickness. Cut circles into the dough using a 3-inch round cookie cutter to make 16 circles (8 from each dough round).

Moisten the edge of a circle with water, then add 1 tablespoon cherry pie filling in the center. Fold the circle in half and pinch the edges of the dough together to seal. Use a fork to crimp the edges to secure them further. Add a slit in the top of the crust with a sharp knife. Repeat with the remaining dough circles.

Preheat an air fryer to 350 degrees F (175 degrees C) and spray the air fryer bucket with cooking spray. Place pies in the basket in a single layer (you may need to work in batches). Spray the tops of the pies with more cooking spray, and sprinkle the tops with coarse sugar.

Cook in the air fryer until golden brown, about 9 minutes

Hot Mama Grade: B+

Hot Mama Notes: I used puff pastry. I tried to make the mini version as directed, but it is very hard to make mini pies. So after a few small ones, I made 4 large ones. The air fryers worked better than I thought. They came out nice and crispy. 😁 The cherry pie filling always tastes artificial. 

Harissa Chicken

From Weight Watchers Cookbook Best of WW

Hot Mama Grade: B

Hot Mama Notes:This chicken is not exciting or particularly a flavor combination that is tasty. The kids did not like it at all. Anyway, it was okay, but not amazing. I will not make it again. I used chicken breasts instead of thighs, and cauliflower instead of potatoes. 

Green Chile Enchiladas

From: Sheila P

Hot Mama Grade: B+

Hot Mama Notes: These were good. I cooked the chicken in the crockpot using the enchilada sauce. So delicious! I should have taken out the chicken to shred and then added as much liquid as was needed. Instead I pulled out the amount of liquid specified (1 cup) to go over the top, and left everything in the crock pot, shredded the chicken, and added 1/2 c soup cream plus each cheese. It was way too liquid this way. Next ti. W I will do better! 😁 The rest of the recipe was missing, so I used the below.  I covered the 13x9 with foil, and baked for 25 minutes.

https://themodernproper.com/green-chicken-enchiladas

2 ½ cups cooked, shredded chicken
2 tablespoons taco seasoning
2 ⅓ cups mozzarella, shredded
2 ⅓ cups monterey jack, shredded
¾ cup sour cream
10 corn tortillas, (6-inch)
1 (28 oz) can green enchilada sauce

Preheat oven to 375°F.
In a large bowl combine shredded chicken, 1 1/2 cups of the mozzarella and 1 1/2 cups of the Monterey jack cheese, sour cream and taco seasoning. Mix until well incorporated.
Wrap tortillas in a damp paper or tea towel and microwaves for 1 minute.
In a skillet, warm the enchilada sauce. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated. Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly, arrange (seem side down) in a 9X13 baking dish and repeat with remaining tortillas.
Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.
Bake for 25 minutes, until cheese is bubbling.

Elote Noodle Salad

From: Weight Watchers Cookbook

Hot Mama Grade: B

Hot Mama Notes: I really wanted to like this dish. I was super excited to make it! I thought that I would love it, and that my kids would love it. My youngest lives it, but my middle doesn't like it at all due to the mayo. I thought it was okay, but I wouldn't make it again. It is rather a lot of work for what you get as the end product. I love corn, noodles, and elote, but somehow the combination of all these things in one dish didn't do it for me. Maybe it's because I didn't use corn in the cob because I didn't have it and it's not in season. I used Chipotle chili powder and garlic chives from the garden. I should have used a non stick skillet but I did not. 

Fresh Pico de Gallo

From: https://www.allrecipes.com/recipe/203800/pico-de-gallo/

Ingredients:

6 roma (plum) tomatoes, diced

½ red onion, minced

3 tablespoons chopped fresh cilantro

½ jalapeño pepper, seeded and minced

½ lime, juiced

1 clove garlic, minced

1 pinch garlic powder

1 pinch ground cumin, or to taste

salt and ground black pepper to taste

Directions:

Chop all vegetables. 

Stir tomatoes, onion, cilantro, jalapeño pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl.

Hot Mama Grade: A

Hot Mama Notes: This is a quick and easy recipe that is also very tasty! 😁 I made a half portion with 3 tomatoes, 2 garlic cloves, and some de-seeded jalapeño. I used lime juice from a bottle. 

Black Eyed Peas Tostadas

From Weight Watchers Cookbook

Hot Mama Grade: A

Hot Mama Notes: These are very tasty! Which is saying something since I initially forgot to add in the cumin and salt (oops!). I served the with avocado and fresh homemade pico de Gallo. Yum!! 😁❤️ They definitely taste better with the seasoning! The baked corn Tortillas are a nice touch, but I think I needed to cook them longer as they were hard to bite through. 

Smoky Black Eyed Peas

From Weight Watchers Cookbook

Hot Mama Grade: B+

Hot Mama Grade: These beans are good, but not spectacular. I need to add more seasoning. Still, I would make them again. I bet they would be better with regular bacon! 🤣