White Bean Chili

From: https://www.freshoffthegrid.com/white-bean-chili/#recipe

Hot Mama Grade: B+

Hot Mama Notes: I made this camping. It was good but a lot of work done at home. Lots of chopping. But I like all the fresh veggies. The milk and lime juice made it pretty liquid. I added 2 chicken packets, and it was a good addition. I made this tonight for dinner at home. I wanted to add some meat but I didn't have chicken or turkey and didn't want to add beef, so I tried Italian sausage. It was awful. I essentially ruined the dish. So sad. The sausage flavor overpowered everything. Lesson learned. I didn't had the milk and it was better, less liquid. Instead I added a tablespoons of sour cream and this was great! I also added a extra can of beans to mKe more since I was feeding 5 people, and at camp 2 of us ate the entire pot! 

Apple Hand Pies

From the air fryer recipe book

Hot Mama Grade: B+

Hot Mama Notes: These were pretty good. They would have been better with homemade crust, but I had prepared pie crusts in the frig. The filling is good and easy to make. It is just hard to close up the pies. On the second batch, I upped the time by 3 minutes, and those cam out better. The first ones needed more. I also used spray oil on the second batch in the air fryer basket to prevent sticking. 

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.