Ingredients:
1 Tbsp. vegetable oil
1 yellow onion, diced
4 cloves garlic, minced
1 tsp. ground cumin
1 tsp. oregano
2-1/2 lbs. chicken breasts, boneless & skinless
16 oz. LaVictoria Salsa Verde
1 C. chicken broth
Toppings:
2 packages queso fresco, crumbled (or sour cream)
2 avocados, diced
8 radishes, chopped fine
8 sprigs cilantro (optional)
Shredded cheese
Instructions:
1. Set the Instant Pot to the sauté setting.
2. Add the vegetable oil.
3. When oil is hot, add the onion and cook for 3 minutes, stirring frequently until the onion begins to soften.
4. Add the garlic, and stir for another minute.
5. Add the cumin and oregano and stir for another minute.
6. Add chicken broth and 1/2 of the salsa verde into the pot. Top with the chicken breasts and pour the remaining salsa verde over chicken.
7. Place the lid on the Instant Pot and set to "manual". Set the timer for 14 minutes.
8. Use a natural release (let the Instant Pot release the pressure by itself). Once complete, remove the chicken from the pot and shred the chicken with a fork.
9. Return the chicken to the pot and stir to combine.
10. Serve in a bowl with the toppings or use for burritos or tacos.
11. Extra Instant Pot Chicken Chili can be frozen in an airtight container.
Monday, April 8, 2019
Wednesday, July 25, 2018
IP Mexican Quinoa
Ingredients:
1 Tble. olive oil
2 cloves garlic, minced
1 jalapeno, seeded and minced
1/2 onion, chopped
1 C. quinoa
1 C. vegetable broth
1 (15-oz.) can black beans, drained and rinsed
1 (14.5-oz) can fire-roasted diced tomatoes
1 C. corn kernels, frozen, canned or fresh
1 tsp. chili powder
1/2 tsp. cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 Tble. chopped fresh cilantro leaves
Directions:
1. Set IP to saute. Heat olive oil until Hot. Add onion and cook until translucent stirring frequently. Add garlic and jalapeño stirring frequently until fragrant, about one minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
3. Select Manual for 10 min. NPR for 5 min. Slowly release pressure until pin drops.
4. Stir in avocado, lime juice and cilantro.
5. Serve immediately.
1 Tble. olive oil
2 cloves garlic, minced
1 jalapeno, seeded and minced
1/2 onion, chopped
1 C. quinoa
1 C. vegetable broth
1 (15-oz.) can black beans, drained and rinsed
1 (14.5-oz) can fire-roasted diced tomatoes
1 C. corn kernels, frozen, canned or fresh
1 tsp. chili powder
1/2 tsp. cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 Tble. chopped fresh cilantro leaves
Directions:
1. Set IP to saute. Heat olive oil until Hot. Add onion and cook until translucent stirring frequently. Add garlic and jalapeño stirring frequently until fragrant, about one minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
3. Select Manual for 10 min. NPR for 5 min. Slowly release pressure until pin drops.
4. Stir in avocado, lime juice and cilantro.
5. Serve immediately.
Wednesday, November 22, 2017
Cranberry Millionaire Salad
Ingredients:
3 cups Fresh Cranberries
3/4 c. sugar
1 c. water (**I tweeked this and used the pineapple juice from the tidbits + water to make 1 cup liquid)
1 Cinnamon Stick
2 cups sour cream
2 cups pineapple tidbits, well drained (reserve liquid)
2 cups mini marshmallows
1 cup chopped pecans roasted
2 cups sweetened flaked coconut
**Tweek: add 3 drops of wild orange essential oil while cranberry sauce is cooling
Directions:
1. Combine cranberries, sugar, water/pineapple juice, and cinnamon stick in a saucepan. Bring to a boil, reduce heat and let simmer 10 minutes. Cool completely (sauce will thicken upon cooling).
2. Add 1 1/2 cups cooled cranberry mixture from step 1 with remaining ingredients and stir well. Let sit 4 hours or overnight.
3 cups Fresh Cranberries
3/4 c. sugar
1 c. water (**I tweeked this and used the pineapple juice from the tidbits + water to make 1 cup liquid)
1 Cinnamon Stick
2 cups sour cream
2 cups pineapple tidbits, well drained (reserve liquid)
2 cups mini marshmallows
1 cup chopped pecans roasted
2 cups sweetened flaked coconut
**Tweek: add 3 drops of wild orange essential oil while cranberry sauce is cooling
Directions:
1. Combine cranberries, sugar, water/pineapple juice, and cinnamon stick in a saucepan. Bring to a boil, reduce heat and let simmer 10 minutes. Cool completely (sauce will thicken upon cooling).
2. Add 1 1/2 cups cooled cranberry mixture from step 1 with remaining ingredients and stir well. Let sit 4 hours or overnight.
Wednesday, March 2, 2016
Baked Creamy Chicken Taquitos
Ingredients:
1/2 cup (4 oz) cream cheese (light works fine in this recipe)
1/3 cup green salsa
1 Tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon dried cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated Pepperjack cheese
About 20 (6 inch) flour tortillas
Salt
Cooking spray
1/2 cup (4 oz) cream cheese (light works fine in this recipe)
1/3 cup green salsa
1 Tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon dried cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated Pepperjack cheese
About 20 (6 inch) flour tortillas
Salt
Cooking spray
Directions:
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and Pepperjack cheese and combine well.
Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
We love to dip these in a “salsa ranch” dip (we just mix together equal parts salsa and ranch dressing- that is what is in the picture), but it’s also great with Cilantro Ranch Dressing, guacamole, or our favorite salsa.
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and Pepperjack cheese and combine well.
Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
We love to dip these in a “salsa ranch” dip (we just mix together equal parts salsa and ranch dressing- that is what is in the picture), but it’s also great with Cilantro Ranch Dressing, guacamole, or our favorite salsa.
Six Sisters Recipe
Tweets: 6 oz cream cheese and 2 extra Tble. green salsa
Greek Orzo Salad
Ingredients:
Orzo pasta cooked to al dente
Feta
Salt
Multicolored mini sweet peppers chopped
Red onion chopped
Rice vinegar
Tomato chopped or chopped sun dried tomatoes
Kalamata olives sliced
Fresh Basil chopped
Extra virgin olive oil
Chopped garlic
Mix and chill.
Tuesday, February 23, 2016
Freezer Smoothie Packs
Ingredients:
1 cup spinach, packed
1/2 banana, cut up into 1-inch pieces
1/4 cup non-fat plain Greek yogurt, frozen (about 2 frozen cubes)*
1 cup mixed frozen fruit (mangos, pineapple, strawberries)
1 to 1 & 1/4 cup water or milk (cow, almond, coconut, cashew, whatever kind you like)
Instructions:
In a zip-top sandwich bag, add the spinach, banana pieces, frozen yogurt cubes, and mixed frozen fruit. Squeeze out the air and zip the bag shut. Place in freezer. Repeat for additional packs.
To prepare: Pour 1 to 1 & 1/4 cup water or milk in a blender. Add one frozen smoothie pack and blend until smooth, adding extra water or milk if desired to preferred consistency.
Yield: 1 smoothie pack makes one 2-cup smoothie.
Find more recipes at superhealthykids.com
*To prepare frozen yogurt cubes, place yogurt into ziplock baggie. Cut a small hole in corner of bag to create an open tip to squeeze yogurt out of. Squeeze into ice cube tray and freeze.
1 cup spinach, packed
1/2 banana, cut up into 1-inch pieces
1/4 cup non-fat plain Greek yogurt, frozen (about 2 frozen cubes)*
1 cup mixed frozen fruit (mangos, pineapple, strawberries)
1 to 1 & 1/4 cup water or milk (cow, almond, coconut, cashew, whatever kind you like)
Instructions:
In a zip-top sandwich bag, add the spinach, banana pieces, frozen yogurt cubes, and mixed frozen fruit. Squeeze out the air and zip the bag shut. Place in freezer. Repeat for additional packs.
To prepare: Pour 1 to 1 & 1/4 cup water or milk in a blender. Add one frozen smoothie pack and blend until smooth, adding extra water or milk if desired to preferred consistency.
Yield: 1 smoothie pack makes one 2-cup smoothie.
Find more recipes at superhealthykids.com
*To prepare frozen yogurt cubes, place yogurt into ziplock baggie. Cut a small hole in corner of bag to create an open tip to squeeze yogurt out of. Squeeze into ice cube tray and freeze.
Friday, September 11, 2015
Flat Enchiladas
Ingredients:
2 C. dry Masa
2 rounded Tble. melted lard
1/3 C. cottage cheese
1/2 tsp. salt
1 egg (slightly beaten)
Approximately 3/4-1 C. chicken broth (you can broth and water 1/2 and 1/2 if you want)
1 16 0z. jar Frontera Gourmet Enchilada sauce Classic Red Chile
Shredded cheese
Chopped green onions (whites and greens)
Directions:
Mix masa and salt with a fork. Add melted lard and stir with fork until combined. Add cottage cheese and stir with fork until combined. Add egg and stir with form until combined. Add chicken broth ( you could use more or less of the chicken broth as you want the wet masa to cling together to form a ball). Should hold together when pinched with your fingers. Make pliable like play doh. Do not knead. Form patties ( I make mine 3 1/2 - 4 inches round and 3/4 inch thick but they can be made into whatever size you like). This recipe makes about 12 patties this size.
Fry patties in 1/2 to 1 inch of oil until golden brown on each side. Make sure oil is at frying temperature so masa patties don't get oil "logged".
Warm enchilada sauce. In a 13X9" pan place sauce in the bottom of pan to cover. Dip fried patties into sauce lightly. Place in pan and lightly cover with remaining sauce. Cover with shredded cheese. Bake in 400 degree oven until warmed through, sauce slightly bubbles and cheese is melted. Approximately 15 min. Top with chopped green onions. As a kid we used to eat these at the Sunset restaurant in Coolidge and they would put chopped green olives on them (loved them that way). We would also eat them at Tag's restaurant in Coolidge but they didn't use the green olives. I like to eat them with a dollop of sour cream on top.....YUM!
2 C. dry Masa
2 rounded Tble. melted lard
1/3 C. cottage cheese
1/2 tsp. salt
1 egg (slightly beaten)
Approximately 3/4-1 C. chicken broth (you can broth and water 1/2 and 1/2 if you want)
1 16 0z. jar Frontera Gourmet Enchilada sauce Classic Red Chile
Shredded cheese
Chopped green onions (whites and greens)
Directions:
Mix masa and salt with a fork. Add melted lard and stir with fork until combined. Add cottage cheese and stir with fork until combined. Add egg and stir with form until combined. Add chicken broth ( you could use more or less of the chicken broth as you want the wet masa to cling together to form a ball). Should hold together when pinched with your fingers. Make pliable like play doh. Do not knead. Form patties ( I make mine 3 1/2 - 4 inches round and 3/4 inch thick but they can be made into whatever size you like). This recipe makes about 12 patties this size.
Fry patties in 1/2 to 1 inch of oil until golden brown on each side. Make sure oil is at frying temperature so masa patties don't get oil "logged".
Warm enchilada sauce. In a 13X9" pan place sauce in the bottom of pan to cover. Dip fried patties into sauce lightly. Place in pan and lightly cover with remaining sauce. Cover with shredded cheese. Bake in 400 degree oven until warmed through, sauce slightly bubbles and cheese is melted. Approximately 15 min. Top with chopped green onions. As a kid we used to eat these at the Sunset restaurant in Coolidge and they would put chopped green olives on them (loved them that way). We would also eat them at Tag's restaurant in Coolidge but they didn't use the green olives. I like to eat them with a dollop of sour cream on top.....YUM!
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