15-min Garlic Butter Chicken

 Love this quick, healthy chicken recipe. Also use to put on salads, etc.

15-min Garlic Butter Chicken Alexa

2 T olive oil

1 t dried thyme

1 t garlic powder

1 t onion powder

1 t fine sea salt

¼ t ground black pepper

1 ½ lb boneless skinless chicken breasts (~4)

To a medium mixing bowl, add the olive oil, thyme, garlic, onion, salt and pepper. Mix together. Carefully butterfly the chicken breasts all the way through so you have even filets. Add chicken to the oil and spice blend and coat evenly. Heat a large nonstick skillet over medium-high heat. Once hot, add the seasoned chicken and let sear for 4 min without moving. Then flip over and sear for another 3 min (165F internally at thickest part). Transfer to a clean plate. Prep 5min, Cook 13min, Total 18 min

Lemon Pasta

Jeanine's take on Italian pasta al limone. Bright, fresh, and ready in 20 minutes, it's a delicious weeknight dinner.

Lemon Pasta love & lemons

8 ounces spaghetti

4 tablespoons unsalted butter, sliced into pats

2 tablespoons lemon zest, plus more for garnish

2 garlic cloves, minced

½ cup freshly grated Parmesan cheese, plus more for serving

1 tablespoon fresh lemon juice, plus more to taste

Sea salt and freshly ground black pepper

Chopped fresh parsley or basil leaves, for garnish

Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. In the final minutes of cooking, reserve 1 cup of the starchy pasta cooking water.

A few minutes before the pasta is ready, add the butter to a large skillet over medium heat. Heat the butter until it foams, then reduce the heat to low and add the lemon zest and garlic. Cook, stirring, for 1 to 2 minutes, or until fragrant. Remove from the heat if your pasta is still cooking.

When the pasta is al dente, use tongs to transfer it from the pot to the skillet with the butter mixture. Add ½ cup of the reserved pasta water and cook over low heat, tossing until a sauce forms and lightly coats the pasta. Add half the cheese and toss to incorporate. Add the lemon juice and remaining cheese and toss again, cooking until the sauce is smooth. If it becomes too thick or clumpy, add more pasta water as needed to loosen it. Season to taste with salt, pepper, and more lemon juice.

Garnish with more lemon zest and fresh parsley. Serve with more cheese.

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Serves 2

Greek Chopped Salad Bowls

So delicious!

Greek Chopped Salad Bowls
brown rice (opt)
lettuce
cucumbers
tomatoes
red onion, thinly sliced
feta cheese
artichokes
bell peppers (and/or roasted bell peppers)
avocado
kalamata olives, sliced in half length-wise

chickpeas (or see opt recipe below)

cooked sliced chicken (opt - I like to use leftover grilled)

Greek Dressing: (from Lexi)

1/4 c EV olive oil

2 T red wine vinegar

1/2 lemon juiced

1/2 t dried oregano

1/2 t fine sea salt

pinch black pepper

Quick Marinated Chickpeas: (also from lexi)

1 can chickpeas, rinsed and drained

1 T EV olive oil

1/2 t fine sea salt

1/4 t black pepper

1/2 t dried oregano

Whisk or shake dressing in a jar. Marinate chickpeas. Assemble salad (with brown rice as a filler on the bottom if desired). Each family member can put on toppings they choose. 

15-min Garlic Butter Chicken (Alexa)

2 T olive oil

1 t dried thyme

1 t garlic powder

1 t onion powder

1 t fine sea salt

¼ t ground black pepper

1 ½ lb boneless skinless chicken breasts (~4)

To a medium mixing bowl, add the olive oil, thyme, garlic, onion, salt and pepper. Mix together. Carefully butterfly the check breasts all the way through so you have even filets. Add chicken to the oil and spice blend and coat evenly. Heat a large nonstick skillet over medium-high heat. Once hot, add the seasoned chicken and let sear for 4 min without moving. Then flip over and sear for another 3 min (165F internally at thickest part). Transfer to a clean plate. Prep 5min, Cook 13min, Total 18 min

Instant Pot Butter Chicken (or Chickpeas)

 I didn't have chicken but wanted to make this and my veggie version turned out so good!! This recipe is a keeper. I left out the chili powder as suggested for kids and had no complaints of it being too hot, but the flavor was still delicious.

Instant Pot Butter Chicken (or Chickpeas) Diana

3 tablespoons unsalted butter
5 cloves garlic about 5 teaspoons, minced or crushed
2 inch (5 cm) fresh ginger root grated (about 2 tablespoons) (I keep fresh ginger in the freezer to grate)
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon chili powder (spicy element, optional - see notes)
1 teaspoon salt add more if needed
2 pounds (900 grams) chicken thighs skinless, boneless, diced into bite-size pieces (or 2 cans drained chickpeas and cook for 4 mins. Also add more water to avoid burn message. Then add 1 cup or so of frozen peas when adding the heavy cream at the end)
1 15-ounce can (425 grams) tomato sauce or passata
1 cup (240 ml) heavy whipping cream or coconut milk, or half and half*
2 tablespoons chopped fresh parsley or mint or cilantro, for garnish

• On the Instant Pot press on SAUTE and melt the butter. Add the garlic and ginger, and cook until fragrant (about 1 minute).
• Add all of the spices, and the salt, stir, and cook for a minute. You might want to deglaze the pot at this point if the mixture is stuck to the bottom of the pot, just add a splash of water and scrape off any stuck bits with a wooden spoon. Then add the tomato sauce (passata) and a ¼ cup of water. Switch off the saute setting.
• Add the chicken thighs, give everything a mix.
• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
• Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little (season with more salt if necessary). Taste the sauce and see if you need to add a little bit more salt. Serve warm over rice with chopped parsley or cilantro.

Notes

1. Do not add water, the chicken will produce enough liquid for the Instant Pot to come to pressure (if worried you might get a BURN message, read note #8).
2. Chicken breasts can also be used in this recipe, however, chicken thighs are more flavorful and are more tender. If using chicken breasts, pressure cook for 5 minutes.
3. The Passata sauce can be substituted with tomato sauce, or a can of plain tomatoes that are blended and sieved.
4. You can substitute heavy cream with half and half, or coconut milk for a non-dairy option. Keep in mind that the sauce won't be as creamy as if you use heavy cream.
5. This dish is medium spicy (heat), so if you're feeding children then I recommend that you leave the chili powder out.
6. You can skip sautéing the garlic and ginger for a speedy dinner, but the ginger might have a little bite if left without the sautéing. 
7. Do not add the cream before pressure cooking as it might separate.
8. If you double the ingredients, do not adjust the cooking time.
9. You should not get a BURN message, unless you're using less tomato sauce than indicated in the recipe. I also heard that newer Instant Pot models show BURN messages more often. If you get a burn message, add 1/4 cup of water to the sauce and using a wooden spoon scrape off any bits that are stuck to the bottom and start the Instant Pot again.
10. Traditionally, a little bit of sugar is added to the sauce to make it sweeter. I personally don't add any sugar to my butter chicken, and it tastes great.
11. You can stir in more butter in the sauce after pressure cooking for a creamier texture. This recipe calls for butter just to saute the aromatics, and it tastes wonderful. But you can add more butter at the end if you like.
12. Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.
13. Serve with Instant Pot basmati or brown rice, and/or fresh naan.
14. If you store the leftovers in the fridge, the sauce will thicken up. Reheat in the microwave by adding a splash of water and mix. You can store it in the fridge for up to 5 days.
15. Freeze in a freezer-safe container for up to 3 months.
16. The recipe makes 4 large portions or 5-6 medium portions.

Instant Pot Chicken Burritos

Quick and easy!

Instant Pot Chicken Burritos  Stephani Jenkins

1lb. boneless, skinless chicken breasts or thighs, cut into 1-inch chunks 

2¼ c. broth or water 

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. paprika

2 tsp. of chili powder

1 tsp. cumin

2 c. black beans, drained and rinsed (or 1 15-ounce can)

2 c. frozen corn

2 c. salsa, homemade or store-bought

1 c. uncooked, extra-long grain rice

2 cups shredded cheese (Colby jack, Monterey jack, or cheddar) 

Optional Toppings:

Chopped Fresh Cilantro

Fresh Diced Tomatoes

Diced Green Onions

Sour Cream

Guacamole

In the Instant Pot, stir together the chicken, garlic, onion, paprika, chili powder, cumin, beans, corn, salsa, and broth. Pour the rice over the top of the ingredients, but do not stir it. Select manual settings; make sure the pressure is set to high and set the time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute. Serve in bowls immediately and top as desired.

Pan Roasted Dinners

Meal idea from Rebecca Kraxberger. I love the pesto version.

Pan Roasted Dinner

Chop up your favorite vegetables (or what you have on hand OR use a bag of frozen veggies) into a big bowl.   (i.e. squash, sweet potato, potato, broccoli, cauliflower, onion, carrots, etc.)

Add a protein, if desired.

Drizzle olive oil on top, then sprinkle with seasonings (OR use pesto or marinated feta).

Mix well and spread on baking sheet.

Roast at 425 for ~30 minutes.

Fresh Tortellini Salad

 Great last-minute meal.

Fresh Tortellini Salad Lisa

Tortellini

Lettuce, chopped

Feta

Cranberries

Avocado, chopped

Balsamic

Cook tortellini in boiling water, then drain and let cool. While cooking, chop up lettuce and gather other ingredients. Combine all in a big bowl except balsamic - drizzle on top after serving.

Instant Pot Mac and Cheese

 

Instant Pot Mac and Cheese 

 The Salty Marshmallow 

Prep Time5 minutes

Cook Time5 minutes

Total Time10 minutes

Servings 8

16 Ounces Uncooked Elbow Macaroni

4 Cups Chicken Broth

2 Tablespoons Butter

1 Teaspoon Hot Pepper Sauce

1 Teaspoon Garlic Powder

1/2 Teaspoon Pepper

1/2 Teaspoon Salt

2 Cups Shredded Cheddar Cheese

1 Cup Shredded Mozzarella Cheese

1/2 Cup Shredded Parmesan Cheese

1/2 -1 Cup Milk

Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot. Place the lid on the pot and set to sealing.  Cook on manual function, high pressure for 5 minutes.  Then, do a quick release.

Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.

Notes

NOTE ABOUT MEASURING:  This recipe calls for one, 16 ounce box of dried elbow macaroni.  If you are measuring from a large bag, this is equal to 4 cups dry measure.  The 16 ounces is also equal to 453 grams.

NOTE:  Some people say that they find this "stringy" Mozzarella is a stringy cheese, if you don't like that texture, use a different cheese, or all cheddar.  Also, keep in mind that you MUST add the cheese in 3-4 handfuls, stirring between each addition, don't add all of the cheese at once.

NOTE:  The cheeses listed in the recipe have produced the best flavor that I have found.  Feel free to use your family's favorite cheese combination.

NOTE:  For the milk, start with ½ cup and add up to one cup if you find it needs to be thinned out a little bit more.

Last minute dinners

 When you didn't plan and need to eat right when you get home...and still eat kinda healthy (aka not cereal)...

- chef salad

- spaghetti

- tortilla or naan pizzas

- black bean soup and quesadillas

- baked potatoes

- Grandma mac

- regular tacos/shrimp tacos/fish tacos

- tuna melts

- Grilled cheese sandwiches OR Grilled cheese deluxe (cheese, tomato, avocado, balsamic, feta). Maybe with tomato soup.

-Fresh Tortellini Salad

-pan roasted dinner

-cabbage and sausage (cook/warm up whole sausages in skillet, add lots of chopped cabbage, stir and cook until done (10 minutes?) and serve)

- charcuterie board (crackers, cheeses, olives, cherry tomatoes, salami etc, hummus, oranges/apples/pears, grapes, jellies, nuts, etc)

Corn and Black Bean Quesadillas

I've made this a bunch of times over the years - doubling or tripling the recipe. A good vegetarian meal! Sometimes I serve it with salsa or mango salsa and sour cream.


Corn and Black Bean Quesadillas  Sister's Cafe


2/3 c corn (thawed frozen or rinsed canned)
1 T olive oil, plus more for brushing tortillas
2/3 c minced red onion
2 t minced garlic
1 t chili powder
2/3 c black beans (canned, rinsed)
4 t lime juice
kosher salt
4 plain flour tortillas, eight-inch
1 1/3 c pepper jack cheese (6oz)
jalapenos (opt)

Heat 10-inch nonstick skillet over med-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3-5 minutes; transfer corn to medium bowl. Heat olive oil in now-empty skillet over med heat until shimmering; add red onion and cook, stirring occasionally until softened, about 3 min. Add garlic and chili powder and cook until fragrant, about 1 min. Stir in beans and cook until heated through, about 1 min. Return corn to skillet and toss to combine. Gently press mixture with spatula to lightly crush black beans. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.

Wipe out skillet with paper towels and return pan to med heat until hot, about 2 min. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 min. Flip tortilla and toast until puffed and slightly browned, 1-2 min longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla. Sprinkle 1/3 c cheese, half the corn and bean mixture, and half of jalapenos (if using), over half of tortilla leaving 1/2 inch border around edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with salt (cheese is already salty), and set aside. Repeat to form second quesadilla. Cooling the quesadillas before cutting and serving is important - straight from the skillet the cheese is crazy hot and will ooze out. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 min.

Italian Sausage Frittata

Delicious!

Italian Sausage Frittata Our Best Bites

6 whole eggs
2 egg whites
1/3 cup 1% milk
1/2 teaspoon kosher salt
A few dashes of Tabasco sauce
4 ounces Italian sausage
1 1/2 teaspoons extra-virgin olive oil
3 cups baby kale, thinly sliced
1/4 cup chopped green onions
2 cloves garlic, minced
1/2 cup chopped red bell pepper or whole grape tomatoes
1/2 cup feta cheese, crumbled

Whisk together the eggs, egg whites, milk, salt, and Tabasco sauce. Set aside. In a 9″ oven-safe skillet (a cast iron skillet is perfect), cook the sausage. Remove from pan and drain on a paper towel. Return the pan to heat and heat the olive oil over medium heat. Add the kale, green onions, and garlic and cook, stirring frequently, until the kale is wilted. Add the pepper or tomatoes and cook for a few additional minutes, until the pepper starts to become tender or the tomatoes are ready to burst. Turn the oven broiler to high.

Sprinkle the cooked sausage evenly over the veggies. Sprinkle the feta over the sausage, then carefully pour the egg mixture evenly over everything else. Cook for 5-6 minutes over medium heat, completely leaving the pan alone. Place the pan in the heated oven for 2-3 minutes or until the frittata is setting up and starting to just turn brown in a few spots on top (with the broiler, you’ll go from almost done to burned in just a few seconds, so don’t go anywhere.) You may need to turn the pan if some spots are getting too done while others aren’t quite done enough. When done, remove the pan from the oven and allow to stand for 5-10 minutes before cutting. Serves 4-6.

Source: Our Best Bites

Bacon, Egg and Cheese Cups

These were great and the kids didn't even care (or notice) the peppers and mushrooms. :) I love the idea of making a bunch and freezing for future use...plus it helps us use all our chicken eggs. This is great for a breakfast dinner too.

Bacon, Egg, and Cheese Cups  Our Best Bites
Make a dozen of these and freeze the extras for a protein-packed breakfast on busy weekday mornings!

12 eggs
1/4 cup water
1 teaspoon kosher salt
1 teaspoon Jalapeño Tabasco sauce (or regular)
1 cup minced mushrooms
1 small red bell pepper, minced (about 1 cup)
1/2 cup chopped green onions
6 ounces bacon, cooked and chopped
8 ounces shredded cheddar cheese

Preheat oven to 350. Whisk together the eggs, water, salt, and tabasco until the eggs are well blended (or pulse for a few seconds in a blender.) Grease or spray a 12-cup muffin tin with non-stick cooking spray and set aside. Toss together the mushrooms, bell pepper, green onions, and bacon. Distribute evenly among the greased muffin tins (it’s usually about a small handful in each cup.) Evenly distribute the cheese over the veggies and bacon. Pour the eggs over the cups to near the top of the muffin tin. Bake for 15-20 minutes or until cooked through. To freeze for future use, allow to cool completely, then place in a large Ziploc bag and place in freezer. When ready to eat, place one muffin on a paper towel thaw for 45 seconds at 30% power and then heat for 30 seconds at full power.

Source: Our Best Bites

Alfredo Sauce

Delicious! This original recipe calls for low-fat milks and cream, but I like to use real cream with all the healthy fats. I also like to double or triple and freeze for future meals - of course it takes a little longer to thicken up. 

Alfredo Sauce  modified from Our Best Bites

2 C milk
1/3 C (3 oz) heavy cream
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Use on pasta dishes (i.e. pasta, meat, and veggie), sauce on a pizza, as a breadstick dip, drizzle over veggies, etc.

Source: Our Best Bites

Asian Noodle Salad

I'm so excited to finally have this recipe cause I didn't know what it was called or where to find it for so long...it's amazing!!

Asian Noodle Salad  Pioneer Woman

Cook time: 10 min, Prep time: 30 min, 6 servings

• SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
• Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
• _____
• FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
• Chopped Cilantro

Preparation

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

Southern Fried Cabbage with Sausage

Cabbage is such a great, cheap food - Jason thinks Americans should eat more of it. Here's a new recipe we loved.

Southern Fried Cabbage with Sausage  food.com

3 T butter
1 small green cabbage, chopped
1/2 cup onion, chopped
1/2-3/4 lb smoked sausage, sliced
1 15oz can diced tomatoes, undrained (or use fresh)
1/4 t garlic salt, to taste
1/4 t creole seasoning, to taste (opt)
S&P to taste

In a large non-stick skillet, pre-cook the sliced sausage about 3 minutes to render some of the fat out. Remove sausage from skillet and drain on paper towels if needed. Set aside. Wipe the skillet clean. In the same skillet, melt the butter. Add cabbage and onion and cook and stir on medium-high for about 5 minutes, until cabbage starts to wilt. Add remaining ingredients, and the sausage. Cover the skillet and cook for about 10 minutes. Uncover, and finish cooking until cabbage is desired tenderness and most of liquid has been reduced.

Source: Food.com