Lauren Toppe Thomas

Recipes and Lifestyle

Air Fryer Bang Bang Salmon Bite Bowls

  • salmon (about 1 lb) cut into cubes
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp ground ginger
  • (sauce): 3/4 cup mayo, 1 tbsp sriracha, 2 tbsp sweet chili sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp soy sauce or coconut aminos
  • (optional bowl ingredients/toppings): rice of choice, cucumbers, avocado, green onion, edamame
  1. Toss salmon cubes in garlic powder, onion powder, paprika and ground ginger. Season with salt and pepper. Add a drizzle of olive oil. Stir to combine.
  2. Spray air fryer and line cubes in an even layer. Work in batches if necessary. Air fry 10-12 minutes at 390.
  3. Combine all sauce ingredients in a bowl.
  4. Serve salmon with rice, spicy cucumber salad (baby cucumbers (sliced), soy sauce, rice vinegar sesame seeds, red pepper flakes, honey and sugar), edamame, avocado, green onion, and homemade sauce.

Orange Cumin Chicken Thighs

  • 1.5 lbs boneless skinless chicken thighs
  • 1.5 cups chicken bone broth (or regular chicken broth)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/2 cup orange juice
  • fresh thyme sprigs
  • 2 shallots
  • 1 sliced navel orange
  • red pepper flakes
  • 1/2 tbsp cumin seeds
  1. Preheat oven to 375 degrees.
  2. Add olive oil to oven safe pan over medium heat.
  3. Add chicken thighs (seasoned with salt and pepper) and brown both sides 2-3 minutes. Remove to plate and set aside. Drain excess grease.
  4. Add cumin seeds and toast 2-3 minutes. Add butter and garlic. Cook 1-2 minutes.
  5. Add in bone broth and orange juice.
  6. Bring to a simmer. Add back in chicken thighs. Place orange slices, shallots, and thyme around chicken. Pinch of red pepper flakes.
  7. Bake 60 minutes covered. Uncover and bake additional 15 minutes.

Easy Chicken and Rice Bake

  • 1 cup instant white rice
  • 1 can cream of chicken soup
  • fill can up with no sodium chicken broth
  • chicken tenders
  • 1 package onion soup mix
  • chicken or cajun seasoning
  • fried onions for topping
  1. Preheat oven 375.
  2. Add rice to 13×9 pan.
  3. Add cream of chicken soup.
  4. Fill empty can with broth and pour into pan.
  5. Mix to combine.
  6. Add chicken tenders and seasoning.
  7. Top with onion soup mix.
  8. Bake covered for 1 hour.
  9. Remove from oven and top with french fried onions.

Sweet Potato Enchilada Chicken Skillet

  • boneless skinless chicken thighs, cut into bite sized pieces
  • 1/2 yellow onion diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1 tsp minced garlic
  • 2 sweet potatoes, peeled, cut in half and placed face down in a microwave safe dish, add about 1/3 cup water, cover with plastic wrap, microwave 5 min, then dice
  • 2 roma tomatoes, diced
  • 15 oz can black beans, rinsed and drianes
  • 4 oz can green chiles
  • 1/2 cup shredded Mexican cheese
  • small can enchilada sauce
  • optional toppings: cilantro, avocado, lime juice
  1. Heat a drizzle of olive oil in a large skillet over medium high.
  2. Add chicken. Cook 3-4 min. Add spices and onion. Cook until chicken is cooked through.
  3. Lower heat to medium. Add tomatoes, black beans, sweet potatoes, green chiles and enchilada sauce. Stir to combine.
  4. Cook 4-5 min to combine flavors. Top with cheese. Serve when melted.
  5. Add optional toppings.

Crockpot Peach BBQ Chicken Thighs

  • 2 Ibs boneless skinless chicken thighs
  • 1 cup peach preserves or jam
  • 1/2 cup bbq sauce
  • tbsp liquid smoke
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp minced garlic
  • pinch red pepper flakes
  1. Add chicken to crockpot. Season with salt and pepper.
  2. Add remaining ingredients to a bowl and combine. Pour over chicken.
  3. Cook on low 4 hr.
  4. Shred.