Can easily make this vegetarian by swapping the meat for another can of beans. Also makes for a great taco salad.
Ingredients:
Olive oil
1 lb. ground chicken, turkey, or beef
1 tsp. cumin
1 tsp. chili powder
16 oz. jar of favorite salsa
1 15 oz. can pinto or black beans, drained and rinsed
1 15 oz. can of corn, drained and rinsed
Shredded cheese to your liking
Serve over rice with taco toppings (lettuce, tomato, cheese, guacamole, sour cream, etc.) or use as burrito filling
Directions:
Heat olive oil in a skillet over medium heat; then add the ground meat and crumble. When meat is no longer pink, add cumin and chili powder and stir to combine; then add the salsa, beans, and corn and cook through. Toss in some shredded cheese and stir until cheese is melted.
Serve with chips and taco toppings, serve over rice, or use as a burrito filling.
2 TBSP sesame oil, divided, plus additional as necessary
1 lb. chicken, diced (optional)
1 onion, chopped
6 eggs, whisked
1 TBSP butter
4 TBSP soy sauce
10 oz. bag frozen peas and carrots
10 oz. bag frozen corn
10 oz. bag broccoli
Salt and pepper, to taste
Directions:
Using a strainer, rinse the rice thoroughly for 90 seconds; then add the rinsed and drained rice to the Instant Pot and add 2 c. of water and give it a stir. Secure the lid, and cook on manual for 3 minutes. After 3 minutes, allow natural release for 10 minutes, followed by quick release and fluffing the rice with fork (or leave lid on until ready to assemble fried rice).
Cook the frozen vegetables in the microwave, but undercook them by about 1 minute as they will continue to cook in the fried rice.
If adding chicken: In a large skillet heat sesame oil, and saute chicken until done and put cooked chicken in a bowl.
In a large skillet, heat 1 TBSP sesame oil and then add the onion and saute for a couple of minutes. Remove onions from skillet and put in a bowl.
In the skillet, heat remaining 1 TBSP sesame oil and scramble the eggs and season with salt and pepper.
Fluff the rice in the instant pot and add the butter and stir until butter is melted; then add the soy sauce and stir to combine; then add the chicken, if using, and stir to combine; then add the cooked vegetables and stir to combine, and then add the eggs and stir to combine.
You can make this salad with chicken or keep it vegetarian by adding chickpeas.
Ingredients:
1 lb. orzo
Salt
4 mini cucumbers, chopped
2 c. grape tomatoes, sliced
6 oz. feta
1 bunch of parsley, chopped
1/2 c. mint, chopped
Chopped cooked chicken or 1 can of chickpeas, drained
Mixed lettuce greens
Dressing:
2 lemons, zest and juice (about 1/3 c.)
2/3 c. olive oil
2 TBSP honey
6 garlic cloves, minced
Salt and Pepper, to taste
Directions:
Bring a pot of water to boil, add salt and orzo and cook until al dente. Once it’s done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
Meanwhile, prep all the salad ingredients.
Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
To the bowl with the orzo, add cucumbers through chicken/chickpeas.
Toss the salad with the dressing. Taste and adjust salt and pepper as needed.
This is the perfect side dish to prepare ahead of time. Tastes like delicious twice baked potato filling.
Ingredients:
4-5 lbs. Yukon gold potatoes
8-10 garlic cloves, peeled
2-3 TBSP olive oil
1/2 c. butter, melted
3-4 oz. cream cheese, softened
1 c. shredded cheddar cheese
1 c. sour cream
1/2 – 3/4 c. milk
1/2 c. green onions, thinly sliced (reserve some for garnish)
2 tsp. onion powder
2 tsp. salt
1 tsp. pepper
Directions:
Preheat oven to 350.
Place the garlic cloves on a sheet of foil large enough to enclose the garlic; then drizzle garlic with olive oil. Seal foil tightly and roast for 15-20 minutes, until garlic is soft and creamy. Remove from oven and mash garlic into a paste.
Meanwhile, cut potatoes and add to a pot and cover with water. Boil over medium-high heat for 10-15 minutes, or until soft, and then drain.
In a large bowl add all of the ingredients and mash until creamy. Taste and adjust the seasoning as necessary.
Either bake for 45 minutes or cover and refrigerate until ready to bake. If baking later, remove from refrigerator and let stand at room temperature for at least 30 minutes, then bake for 45 minutes, or until heated through.
Heat olive oil in a skillet over medium high heat. Add the spinach in batches and season with salt. Sauté until spinach is wilted.
Once spinach is wilted transfer to food processor, and pulse until chopped and smooth.
After all the spinach is sautéed, add the tomatoes through cumin to the hot skillet and sauté for 1-2 minutes; then add the spinach, garbanzo beans, kidney beans, and potatoes; then add the coconut milk and toss to combine.
Once the coconut milk comes to a boil add the sugar or honey and lemon juice. Taste and adjust seasoning.
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