On the Fly for dinner; call instacart On the fly for The Group by Young Adult, and the OCOC Captains

I have this meal for you on the fly for them because they would like to have nuggets like I did from Wendy's. I will cut this as my last fast food for the month. I was really Hungry and splurged. I am so proud of you for landing your big clients this week; what a way to make a big splash in the ocean of life.

You know how to adjust your sails when chaos arrives and how to make them break and catch the wind to bring you to greatness again. You are Diamonds bright, strong, and beautifully made each and every one of you are important your strong and you are brave to make it to the summit of the mountain today!

What a great afternoon and evening to come. Lets rock the database now 5pm to 930pm or till I finish with the database. Keep up the excellence, I am so proud of you for all your accomplishments for accounts and of new business and clients. Keep your night flowing as good as the day and you will sleep like angels tonight! Be Strong, Be Brave, Be Confident ; you are important VIP with me!

Parmesan Chicken Nuggets

my 3-year-old went through a chicken-nuggets-and-french-fries-only stage, so I made these golden nuggets for him. Even the grown-ups like them! —Amanda Livesay, Mobile, Alabama

Ingredients Parmesan Chicken Nuggets

• 1/4 cup butter, melted

• 1 cup panko bread crumbs

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon kosher salt

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

• Marinara sauce, optional

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• Place butter in a shallow bowl. Combine the bread crumbs, cheese and salt in another shallow bowl. Dip chicken in butter, then roll in crumbs.

• Place in a single layer on two 15x10x1-in. baking pans. Bake at 375° for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce if desired. Freeze option: Cool chicken nuggets. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Place on a baking sheet and reheat in a preheated 375° oven 7-12 minutes or until heated through.

Nutrition Facts 6 nuggets (calculated without marinara): 191 calories, 9g fat (5g saturated fat), 67mg cholesterol, 309mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 20g protein.

Air-Fryer French Fries

This low-calorie, air-fryer french fries recipe is perfect because I can whip it up at a moment's notice with ingredients I have on hand. The fries are so crispy, you won't miss the deep fryer! —Dawn Parker, Surrey, British Columbia

Ingredients

• 3 medium potatoes, cut into 1/2-inch strips

• 2 tablespoons coconut or avocado oil

• 1/2 teaspoon garlic powder

• 1/4 teaspoon garlic salt

• Italion Seasonings

• Chopped fresh parsley, optional

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• Preheat air fryer to 400°. Add potatoes to a large bowl; add enough ice water to cover. Soak for 15 minutes. Drain potatoes; place on towels and pat dry.

• Combine potatoes, oil, garlic powder, salt and pepper in second large bowl; toss to coat. In batches, place potatoes in a single layer on tray in greased air-fryer basket. Cook until crisp and golden brown, 15-17 minutes, stirring and turning every 5-7 minutes. If desired, sprinkle with parsley.

Air-Fryer French Fries Tips How long should you air-fry french fries? For this recipe, you should air-fry your homemade french fries for about 15 to 17 minutes at 400 degrees. The same goes for air-frying frozen french fries. (Find more frozen foods you can air-fry!)Do air fryers make good french fries? We think air fryers make great french fries! However, it's totally a personal preference.Are air fryers healthy? Air-fryer recipes are healthy-ish. The main difference between using an air fryer vs. a deep fryer is the amount of oil you need. Air fryers use little to no oil because the unit heats up hot enough to crisp the food. So in that sense, air-fryer recipes are a bit healthier than deep-fried ones. Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor Nutrition Facts 3/4 cup: 185 calories, 7g fat (6g saturated fat), 0 cholesterol, 157mg sodium, 28g carbohydrate (1g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Rise and Shine Parfait

Start your day with a smile. This fruit, yogurt and granola parfait is so easy to make. If you like, use whatever favorite fresh fruits are in season and are looking best at the supermarket. —Diana Laskaris, Chicago, Illinois

Ingredients

• 4 cups fat-free vanilla yogurt

• 2 medium peaches, chopped

• 2 cups fresh blackberries

• 1/2 cup granola without raisins or Kashi Go Lean Crunch cereal

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• Layer half the yogurt, peaches, blackberries and granola into 4 parfait glasses. Repeat layers.

Nutrition Facts 1 serving: 259 calories, 3g fat (0 saturated fat), 7mg cholesterol, 6mg sodium, 48g carbohydrate (27g sugars, 7g fiber), 13g protein.

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Taste-of-Fall Salad

My parents stayed with me at a friend's beautiful ranch for the holidays and I made them this great salad. It turned into every night's first course. —Kristin Kossak, Bozeman, Montana

Ingredients

• 2/3 cup pecan halves

• 1/4 cup balsamic vinegar, divided

• Dash cayenne pepper

• Dash ground cinnamon

• 3 tablespoons sugar, divided

• 1 package (5 ounces) spring mix salad greens

• 1/4 cup olive oil

• 1 teaspoon Dijon mustard

• 1/8 teaspoon salt

• 1 medium pear, thinly sliced

• 1/4 cup shredded Parmesan cheese

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Directions

• In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.

• Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese.

Nutrition Facts 1 each: 228 calories, 19g fat (3g saturated fat), 2mg cholesterol, 135mg sodium, 15g carbohydrate (11g sugars, 3g fiber), 3g protein.

Mushroom & Wild Rice Soup

You can tell how much I adore mushrooms by looking at this recipe. I used four varieties! The wild rice mix helps make it very easy. —Mary McVey, Colfax, North Carolina

Ingredients

• 2-1/2 cups water

• 1 ounce dried porcini mushrooms

• 1 ounce dried shiitake mushrooms

• 3 tablespoons butter

• 1 small onion, finely chopped

• 1/2 pound sliced fresh mushrooms

• 1/2 pound sliced baby portobello mushrooms

• 3 garlic cloves, minced

• 4 cups chicken broth

• 1 package (6 ounces) long grain and wild rice mix

• 1/2 teaspoon salt

• 1/4 teaspoon white pepper

• 1/2 cup cold water

• 4 teaspoons cornstarch

• 1 cup heavy whipping cream

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• In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened.

• Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.

• In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer.

• Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender.

• In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

Nutrition Facts 3/4 cup: 180 calories, 10g fat (6g saturated fat), 32mg cholesterol, 625mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.

TASTE OF HOME

Creamy Coffee Pie

It’s easy to stir mini marshmallows, mini chocolate chips and crushed sandwich cookies into coffee ice cream to create this irresistible frozen dessert. —Cherron Nagel, Columbus, Ohio

Ingredients

• 1-1/2 cups Oreo cookie crumbs, divided

• 1/4 cup butter, melted

• 2 pints coffee ice cream, softened

• 1 cup miniature marshmallows

• 1 cup miniature semisweet chocolate chips

• 2 cups whipped topping

• 2 tablespoons caramel ice cream topping

• 2 tablespoons hot fudge ice cream topping, warmed

• Additional Oreo cookies, optional

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• Combine 1-1/4 cups crushed cookies and butter. Press onto bottom and up the sides of a 9-in. pie plate. In a large bowl, combine ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes.

• Spread whipped topping over pie. Drizzle with caramel and hot fudge toppings. Freeze, covered, overnight. May be frozen up to 2 months. Remove from freezer 10-15 minutes before cutting. If desired, serve with additional cookies.

Nutrition Facts 1 slice: 528 calories, 30g fat (17g saturated fat), 40mg cholesterol, 265mg sodium, 63g carbohydrate (47g sugars, 3g fiber), 5g protein.