Set the Instant Pot to the Sauté mode. When the display reads “Hot” add the bacon. Cook, stirring occasionally, until just turning crisp. Remove from pot and set aside. Discard all but 2 Tbsp of the bacon fat. Add the onion to the bacon fat and stir. Cook until it starts to turn translucent, scraping …
Preheat Ninja Foodi using broil feature for 5 minutes Mix Ricotta (or cottage cheese) and Mozzarella Cheese in equal parts Roll out pizza dough from tube, cut into 4 equal parts Put ingredients toward one side of dough, fold over Use a fork to seal sides Roll sides to keep from coming open Turn Air …
Cook the pasta and let it cool Dice cucumbers Combine ingredients Add salad dressing and mix. Use salt/pepper as desired
Butter Tortilla Add Shredded Cheese Cook in Skillet until cheese is melted Serve with Sour Cream and Salsa for dipping
Cook pasta as directed on package. Rinse under cold water; drain well. Mix oil, vinegar and seasonings in small bowl with wire whisk until well blended. Toss pasta and vegetables in large bowl. Add dressing; toss gently. Cover. Refrigerate until ready to serve. Toss lightly before serving.
Butter Bread Add Cheese Grill Sandwiches on skillet at medium heat Flip each side when done.
Combine ingredients in instant pot Stir in rice so that it’s completely covered by liquid Set instant pot for 10 minutes Serve in tortillas or bowls with your choice of toppings
Follow the instructions here: For using raw chicken: Cook chicken for 20 minutes, then add vegetables and pressure cook for 5 more minutes.
Mix ingredients into marinade Add flank steak to marinade and let sit for 3+ hours Set griddle to high heat and let cooktop get hot Place flank steak on griddle for 2 minutes each side Turn down heat Flip flank steak every 2 minutes until desired internal temperature has been reached
Add chicken, cans of cream of chicken soup, and onion soup mix Stir Set Cook time to 3 hours Once done, add sour cream and stir Serve over a bed of rice
Cut Carrots, Chicken, Peppers and Potatoes into chunks (larger than bite-sized) Cook Potatoes Separately (Microwave or boil them). In Instant Pot – Whisk Curry Paste & Coconut Milk Add Chicken & vegetables (minus potatoes) to curry paste & stir Set Instant Pot to pressure cook (high) for 0 minutes Quick release pressure Stir in Potatoes …
Heat the olive oil in a skillet over medium-high heat, and saute the onion, carrot, and celery until they start to soften, about 5 minutes. Add in the garlic, ginger, and curry powder, and stir until fragrant, about one more minute. Add in the broth and lentils, and give the pot a stir, then place …
Season chicken breasts with salt, pepper Set 6 Qt Instant Pot to Saute function. Add olive oil to Instant Pot and sear chicken breast in Instant Pot for several minutes on both sides until evenly browned. (about 75% done) Remove chicken from pot and set aside to be added back in with the rest of …
Combine the onion, tomatoes with their juices, garam masala, cumin, coriander, paprika, cinnamon, ginger, cayenne, and maple syrup in the Instant Pot and use an immersion blender to blend until smooth. (Alternatively, place the ingredients in a blender and blend until smooth, then pour the sauce into the pot.) Place the chicken on top of …
1. Preheat the oven to 400°F. Lightly spray a baking sheet with nonstick spray. 2. Place the chicken onto the baking sheet. In a small bowl, whisk the sesame oil and soy sauce. Brush the mixture evenly over the chicken. 3. Arrange the red bell peppers, yellow bell peppers, carrots, broccoli and red onion on …
TO MAKE THE HONEY LEMON CHICKEN BOWLS: Heat 1 tablespoon oil (or butter) in a large sauté pan or wok over high heat. Add the asparagus and broccoli, and season with salt and pepper. Sauté for 4-5 minutes, stirring occasionally, until tender. Transfer the asparagus and broccoli to a clean plate, and return the pan …
Blend dry ingredients together in a bowl. In a separate bowl, combine egg, vegetable oil and milk. Add dry ingredients to egg mixture and stir until just blended. Fold in apples and nuts. Batter will be thick. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 18-20 minutes or until top springs back …
Add all of the ingredients into your Instant Pot and put the lid on. Make sure your knob is on sealing, then push manual. Make the timer go up to 4 minutes. When it pressurizes and the timer is done, switch your knob to venting or quick release.
Slice the meat and vegetables into bite size pieces. In a large skillet over medium high heat add 1 Tbsp olive oil. Melt 1 Tbsp butter and add 1 Tbsp soy sauce to the skillet and the chicken and salt and pepper to taste and sauté stirring often. When cooked through, set aside and cover. …
Preheat oven to 425 degrees. Rinse chicken and if using breasts cut in half lengthwise. In a large baking dish, add chicken, garlic, salt and pepper. Mix well to coat evenly and spread in a single layer. Cover and bake for 20-25 minutes. Chicken is cooked when pale and surrounded by clear juices. In the …
Clean Eating Baked Chicken with Peppers and Mushrooms View Recipe
Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan. In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight. In a …
Heat canola oil in a skillet over medium-high heat. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker. Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder and cumin and season wtih salt and pepper to taste. Cover and cook …
DIRECTIONS: Combine all ingredients (except the cilantro) in a 5 quart crock pot and cook on high for 4-6 hours or until chicken is fully cooked. Stir occasionally during cooking process to be sure the chicken gets submerged in the liquids. NOTE: It will start out looking a bit thick and dry, but the liquids …
2 raw chicken breasts (about 7 oz each) 1/2 cup clean salsa (see info below) 1/3 cup apricot fruit spread (see info below) 1 cup frozen, thawed corn
Place the chicken breasts in your slow cooker. Pour 1/2 cup crushed pineapple over each chicken breast. Pour 1/4 cup chili verde sauce over each chicken breast. Cook on low for 4-6 hours or until the chicken easily falls apart when poked at with a fork. Serving Suggestions: Serve over brown rice or quinoa and …
Clean Eating Slow Cooker Pineapple Chicken Verde View Recipe
Heat oil in a large skillet over medium heat; add chicken. Brown chicken 3 to 4 minutes; place in a 5- or 6-quart slow cooker. Top chicken with onion. Whisk together pineapple juice, tomato paste, soy sauce and vinegar; pour over chicken. Cover and cook on Low 5 to 6 hours; remove chicken from slow …
Clean Eating Hawaiian Barbecue Chicken Sandwiches View Recipe
Combine all ingredients in a 4-5 quart crock pot. Cover and cook on low for 8-9 hours or until lentils are tender.
Turn your crock pot on high if you want it done in 3-4 hours, low if you want to let it cook all day. Add all ingredients above except the chicken breasts. Add your spices. I would suggest starting with a teaspoon of the spices and adjust the amount of each according to your taste …
Preheat oven to 375F/190C. Spray a small casserole dish with non-stick spray. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thin as you can get it. Don’t worry too much about the shape or …
In your slow cooker, stir together sugar, soy sauce, vinegar, ginger, garlic and pepper. Place chicken in slow cooker and coat well in soy mixture. Cook on low for 3-4 hours*, turning chicken occasionally. Once cooked, carefully remove chicken from slow cooker, chop into bite-sized chunks; set aside. Pour liquid into a medium saucepan and …
Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Once oil is hot add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt …
1. Place celery, onion, zucchini, tomatoes, bay leaf, oregano, basil, water and bouillon in slow cooker. 2. Cover and cook on LOW for 5-7 hours, or until vegetables are tender. 3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add in about half the flour. Stir …
Preheat oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray. Spoon a thin layer of salsa verde into the bottom of the dish. Combine chicken, 1 cup salsa verde, and 1 cup cheese in a bowl. Spoon about 1/3 cup mixture down the middle of a tortilla. Fold sides over and …
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh …
350 for 30-45min with foil, 10-15 without, let set for 5-10 mins. Spray 13×9 pan, mix eggs with ricotta, saute zucchini and squash. Add spaghetti sauce and spinach to zucchini and squash. layer noodles 1/3 spaghetti sauce, ricotta mix, cheese (about 3 layers).
Combine all ingredients in greased 3 1/2 to 5-quart slow cooker. Cover and cook on: High (3-4hrs) or Low (6-8 hrs) In instant pot: Season the beef with salt and pepper. On a 6 quart Instant Pot, select the Saute setting. Heat 2tbsp olive oil and add the beef and cook until well browned, stirring …
In a Dutch oven, melt butter. Add the carrots, celery and onion; saute for 2 minutes. Sprinkle with flour; stir until blended. Stir in seasoned salt and curry. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add broth. Stir in chicken and rice; return …
1. Prepare rice according to package instructions to yield 4 cups cooked rice. 2. Heat sesame oil in a large skillet on medium heat. 3. Add onion, garlic, peas, and carrots. Stir fry until tender. 4. Crack eggs into pan and scramble, mixing throughout vegetables. 4. Add rice, chicken, and soy sauce to pan. Stir …
Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED …
Brown sausage in skillet. Crumble and drain well. Mix all ingredients in crock pot or electric skillet and cook on low for 4 to 5 hours.
Preheat the oven to 375 degrees F. Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 …
I boil one or two boneless chicken breasts and shred it or you can use the canned chicken cook the rice as directed on the box mix the rice and chicken and then add remaining ingredients spread in 8X11 bake pan crumble the tube of ritz crackers melt one stick of butter in microwave mix …
Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise …
In a large skillet over medium high heat, saute chicken and onion in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes. Preheat oven to 350 degrees F (175 degrees …
In 4-quart saucepan, heat oil over medium heat. Add onion, garlic and chiles; cook 3 to 4 minutes, stirring occasionally, until tender. Stir in beans, tomatoes, broth and cumin. Heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 15 minutes. Remove from heat. Using a potato masher, mash beans until soup …
In a large saucepan, cook bacon until crisp; drain. Add the potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes. Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese …
In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly. Scoop about 1/3 cup into one of the tortillas, roll it …
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on high for about 4-5 hours or until chicken is cooked. Add 1 package of cream cheese (just throw it on top!) and …
Crock Pot Chicken W/ Black Beans and Cream Cheese View Recipe
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, and salt. Continue stirring for 1 minutes. Add chicken pieces, tomato paste, diced tomatoes, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes
1. Prepare the cinnamon filling: Before you start, keep in mind that you’re looking to get the cinnamon mixture to a thick, “toothpaste-like” consistency. Mix the cinnamon filling ingredients in a small pan over low heat, or heat in the microwave in a microwave-safe bowl. Just melt the butter and mix in the sugar and …
Gingerbread Cinnamon Roll Pancakes from recipegirl.com View Recipe
1. Prepare the cinnamon filling: In a small bowl- mix butter, brown sugar and cinnamon. Whisk the filling ingredients together and then pour it into a sandwich-sized zip baggie. Zip up the baggie and lay it on the counter while you prepare the pancake batter. 2. Prepare the Icing: In a medium microwave-safe bowl, heat …
Pumpkin Cinnamon Roll Pancakes from recipegirl.com View Recipe
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below). Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the …
In a large mixing bowl, whisk together all dry ingredients. 2 Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl. 3 Beat whites until moderately stiff; set aside. 4 Add milk and melted butter to dry ingredient mixture and blend. 5 Fold stiff egg …
Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk. In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Stir in chocolate chips. …
Add to slow cooker: chicken breast, beans, corn, salsa, cumin and chili powder. Mix and cook on low 8 to 10 hours. Serve with cooked brown rice. To make a creamier version, add ½ cup / 120 ml plain Greek yogurt the last 30 minutes of cooking.
Spray crock pot with organic olive oil cooking spray. Add chicken breast. Add the remaining ingredients. Cook on high for 6 hrs. or low for 8-9 hours. Just before serving, shred the chicken and stir the mixture well. Serving size: 1 cup
1. Preheat oven to 450°F. 2. Prepare filling: Heat a large cast-iron or ovenproof nonstick pan over medium-high for 1 minute. Mist with cooking spray. Sauté chicken until no longer pink, 3 minutes. 3. Add onion and carrots. Saute until onion is slightly browned, about 5 minutes. Add peas and saute for another minute or …
In a large saucepan, bring 4 quarts water to a boil. Add linguine, stir and cook for 6 minutes. Add peas to boiling pasta and set timer for another 5 minutes, bringing water back to a boil. Meanwhile, prepare pesto: Place spinach and all remaining ingredients into the bowl of a food processor and blend …
Spinach & Pea Pesto Over Linguine Spinach & Pea Pesto Over Linguine View Recipe
In a 4 qt saucepan bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 20 minutes. Meanwhile, melt butter in a saucepan, add flour and mix well. Gradually stir in milk; cook over low heat until slightly thickened. Stir in cheese and cook until …
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes …
Cook Noodles as directed. In a skillet combine butter, heavy whipping cream, and garlic. In the last 3 minutes add California Blend vegetables. Cook until vegetables are soft.
Preheat oven to 350F. Spray 13 x 9-inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels. For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Using a food processor, combine fresh spinach with …
Mix together 3/4 cup enchilada sauce, and 1/2 cup or shredded cheese. Warm corn tortillas and then cover with enchilada sauce. Spray 13×9 pan. Then fill each tortilla with chicken mixture. Roll up and place seam side down. Cover with remaining enchilada sauce and cheese. Cook for 15 mintutes or until cheese is melted.
Rinse the lentils, and then set them to boil in a large saucepan or pot, in just enough veggie stock to cover. While they’re boiling, chop up the potatoes and onions. Place the potatoes, onions, garlic and all spices in a large skillet and put enough olive oil on to cover or to taste. Sautee …
Cook rice as directed Boil chicken and shred, or use canned chicken Mix rice and chicken – add remaining ingredients Spread in 8×11 pan For topping, crumble the tube of crackers, melt one stick of butter, mix and spread on rice. Bake at 350 for 20-30 minutes
Cook on low 7 to 9 hours 160° = fully cooked
Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray. Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the …
Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.