Page 92 – CWEB

Wheat Berry Salad

CWEB

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July 19, 2021

Chewier in texture and nuttier in flavor than most grains, wheat berries are a nutritional mother lode. Consisting of the bran, germ, and endosperm of the wheat kernel, wheat berries contain protein, fiber, and B6 vitamins, making it a grain powerhouse. This zippy salad is excellent as a standalone meal or served as a side dish. Also, feel free to garnish with snipped chives to take this dish up a notch and impress your guests.

INGREDIENTS

3 tbsp olive oil divided
1 cup wheat berries
2 1/4 cups Water divided
2 cups peeled and shredded carrots
2 apples peeled, cored, and diced small
1/2 cup raisins
2 tbsp pure maple syrup
2 tsp orange zest
1/4 cup fresh orange juice
1 tbsp balsamic vinegar
1/2 tsp salt

INSTRUCTIONS

Press SautÃ© button on Instant Pot ®. Heat 1 tbsp oil and add wheat berries. Stirfry for 4—5 minutes until browned and fragrant. Add 2 cups water. Lock lid.
Press the Manual button and adjust time to 30 minutes.
When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
Let cool for 10 minutes and drain any additional liquid.
Transfer cooled berries to a medium bowl and add remaining ingredients. Refrigerate covered overnight until ready to serve chilled.

RECIPE NOTES

*Manual and Pressure Cook buttons are interchangeable

Source:- Cosorithis

Chicken Margherita

CWEB

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July 19, 2021

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I love Pesto. It is an awesome condiment that when added to a dish gives it a lovely bite. The only thing is, I have never had fresh pesto. Now I love cooking but it takes time to make pesto then you have to make the main dish. I usually end up grabbing some out of the grocery store. The only thing about that is, it goes bad fairly quickly. Problem solved! That is where She’s Pesto comes into play! She’s Pesto is Pesto made from locally sourced ingredients (Charlotte, NC) and then the pesto is made while it is fresh. It is then frozen into 1-inch cubes. You get as much or as little out of the freezer as you need! So, She’s Pesto sent me some to try so I thought why not make Chicken Margherita! Click below for the recipe!

Ingredients

1 Jar Pesto or 6 oz of fresh pesto

3 Whole Skinless, boneless Chicken breast Split in two

2 cups Baby Spinach

8 oz Fresh mozzarella cheese You can use shredded

2 whole Tomatoes

1 Package Spaghetti noodles

3 tbsp olive oil

Preparation

1. Start by getting a large cooking sheet and putting one tbs of olive oil on the surface. You also want to preheat your oven to 400 degrees F.

2. Next, take your chicken breast and split them in half.

3. Take your pesto and spread it over the top of the chicken breast.

4. Next, put your baby spinach on top of the chicken breast

5. Next, slice your tomatoes and add one to two slices on top of the baby spinach.

6. Put the sheet pan in the oven and bake for 20 to 25 minutes at 400 degrees F.

7. When you have about 10 minutes remaining on your chicken, start a stock pot full of water on high heat.

8. Add a tbs of salt and 1-2 tbs of olive to the water.

9. Bring water to a boil then add noodles. Cook till they are Al Dente or almost done where they still have a little bite to them

Credit: Foodista

Chicken Cutlets in Tuscan Cream Sauce

CWEB

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July 17, 2021

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When you’re eating healthy, you don’t have to sacrifice silky sauces. Here, just a small amount of cheese gives this sauce its creaminess–no actual cream is used. Mushrooms, spinach, and sun-dried tomatoes add Tuscan flavor (and lots of vegetable servings, too). Serve the chicken over spiralized vegetable noodles, rice, whole-grain pasta, farro, or polenta.

INGREDIENTS

1 1/2 lbs boneless skinless chicken breasts, cut in half lengthwise
3/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 1/2 tbsp extra-virgin olive oil
3 garlic cloves minced
1 yellow onion diced
8 oz cremini mushrooms sliced
1 tsp Italian seasoning
1/2 cup dry white wine
1/3 cup drained oil-packed sun-dried tomato halves diced
6 oz baby spinach one bag
2 tbsp chopped fresh basil
3 tbsp cream cheese or Two wedges Laughing Cow light Swiss cheese, room temperature
1/4 cup grated Pecorino Romano cheese
1 teaspoon cornstarch
1 tablespoon Water

INSTRUCTIONS

Pat the chicken breasts dry with paper towels. Sprinkle them all over with 1/2 tsp of the salt and the pepper.
Select the SautÃ© setting on the Instant Pot and heat the oil for 2 minutes. Using tongs, add the chicken in a single layer and sear for about 2 minutes, until lightly browned. Flip the chicken and sear for 2 more minutes, until lightly browned on the second side, then transfer to a plate. Add the garlic, onion, mushrooms, and the remaining 1/4 tsp salt and sautÃ© for about 4 minutes, until the onion begins to soften and the mushrooms begin to wilt and give up their liquid. Add the Italian seasoning, wine, and tomatoes and stir to combine, using a wooden spoon to nudge any browned bits from the bottom of the pot. Let the wine come to a simmer, then add the chicken breasts in a single layer on top.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at high pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)
Let the pressure release for at least 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, using tongs, transfer the chicken to a serving plate.
Press the CancelSautÃ© setting. Add the spinach and basil and stir until wilted, about 1 minute. Add the Laughing Cow (cream cheese) and Pecorino Romano cheeses and stir for 1 minute, until melted. In a small bowl, stir together the cornstarch and water, add to the pot, and stir for about 1 more minute, until the sauce is slightly thickened. Press the Cancel button to turn off the pot. Wearing heat-resistant mitts, lift out the inner pot.
Spoon the sauce and vegetables over the chicken and serve right away.

RECIPE NOTES

Nutrition Information
Per serving: 223 calories, 9 grams fat, 9 grams carbohydrates, 2 grams fiber, 27 grams protein

Source:- Cosorithis

Southern BBQ Meatballs

CWEB

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July 17, 2021

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INGREDIENTS

2 lbs lean ground beef
1/2 cup finely chopped onions
1/4 cup finely chopped fresh parsley
1 tbsp minced Garlic
2 tsp LEA & PERRINS Worcestershire Sauce
1 tsp salt
1/2 tsp black pepper
2 eggs beaten
1 cup dry bread crumbs divided
1 jar INSTANT POT Southern BBQ Sauce divided, 15 oz
1/2 cup fat-free reduced-sodium beef broth

INSTRUCTIONS

ADD 1 cup water to INSTANT POT. Place trivet in pot.
MIX first 8 ingredients in large bowl just until blended. Add half the bread crumbs and 2 tbsp barbecue sauce; mix lightly. Gently mix in remaining bread crumbs.
SHAPE meat mixture into 40 meatballs>/sa>. (1/2 inch- 1 inch)
PLACE half the meatballs in single layer on trivet; cover with second layer of meatballs. Close and lock lid. Turn Pressure Release Valve to Sealing position.
COOK 7 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Natural Pressure Release for 5 min., then do a Quick Pressure Release to release any remaining steam. Remove lid.
USE tongs to transfer meatballs to serving bowl; cover to keep warm. Remove trivet from INSTANT POT. Discard meat juices from pot. Rinse liner, then return liner to pot.
ADD beef broth and remaining barbecue sauce to pot; stir. Cook using SAUTÃ‰ setting 3 min. or until heated through, stirring frequently. Pour over meatballs; stir to evenly coat meatballs with sauce.

RECIPE NOTES

Easy Bread Crumb Substitutions:
Forgot to buy bread crumbs? No problem. Crushed cracker crumbs make a simple substitute. Or, make your own bread crumbs. Just cut stale white bread into cubes and bake at 325 °F for 15 to 20 min. or until dry and golden brown. Let cool, then process in a food processor to fine crumbs.

Special Extra:
Sprinkle with additional chopped fresh parsley before serving

Nutrition Information Per Serving: 120 Calories, 5g Total Fat, 2g Saturated Fat, 45mg Cholesterol, 350mg Sodium, 9g Total Carbohydrate, 1g Dietary Fiber, 3g Total Sugars, 11g Protein, 0%DV Vitamin D, 2%DV Calcium, 10%DV Iron, 6%DV Potassium

Source:- Cosorithis

Chicken Lollipop

CWEB

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July 17, 2021

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Chicken Lollipop is generally considered as an appetizer dish, but in the Philippines, it is considered as a main dish and is usually served with rice or noodles. You may think it’s difficult to prepare, but once you’ve tried it, you’ll realize it’s not. I suggest that you just use wing drumettes instead of whole chicken wings to eliminate the hassle of chopping it and removing the bone from the middle part of the chicken wings.

Ingredients

12 pieces chicken wing drumettes

1/2 cup panko bread crumbs

2 pieces raw eggs

1/4 cup all-purpose flour

1 tablespoon garlic, minced

1 tablespoon ginger, minced

1/4 cup lemon extract

1 tablespoon fish sauce

ground black pepper

salt

3 cups cooking oil

Preparation

1. The first step is to shape the drumettes like a lollipop. To do this, you should separate the meat from the bone by sliding a sharp knife around the tip of the bone. Be sure not to cut through the bone. Place the wing vertically on top of a flat surface while holding the part where the knife passed. Gently push downward while gripping the bone with your thumb and index finger until the meat slides down. Arrange the meat by inverting the inner part until a lollipop shape is formed.

2. My girls don’t like chicken skin, so I gently peel the skin off the drumettes before doing step 1.

3. Combine lemon extract, garlic, ginger and fish sauce in a bowl. Sprinkle chicken lollipops with salt & pepper then marinate in the mixture. Cover and let it sit in the refrigerator for at least 30 minutes. Drain after marinating. Pat-dry the chicken lollipops with a paper towel.

4. Beat the eggs with a pinch of salt and pepper.

5. Add a pinch of salt and pepper to the flour. Mix well.

6. Lightly dust each chicken lollipop with flour. Dip in beaten eggs then to the Panko breadcrumbs.

7. Heat oil in a cooking pot then deep-fry the chicken lollipops under medium heat until the color of the outer part turns medium brown (about 10 to 12 minutes).

8. Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is absorbed by the paper towel.

9. Serve with your favorite dip.

Credit: Foodista

Chicken Corn Chowder

CWEB

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July 16, 2021

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INGREDIENTS

2 tsp olive oil
3/4 lbs Yukon gold potatoes (about 3 potatoes) cut into 1/2 inch,
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped green onion
1/2 cup chopped yellow onions
1 tsp tsp. minced garlic
4 small boneless skinless chicken breasts 1 lb
3 cups frozen corn
2 cups fat-free reduced-sodium chicken broth
1 jar INSTANT POT Zesty Lemon Herb Sauce 15 oz
1 tsp cracked black pepper
1/8 tsp ground nutmeg
2 tbsp cornstarch
2 tbsp Water
1 cup whipping cream

INSTRUCTIONS

SET SAUTÃ‰ setting on INSTANT POT for 5 min. Add oil to pot, heat 2 min. Add potatoes; cook and stir 1 min. Add carrots, celery, onions and garlic; cook 2 min., stirring frequently.
ADD chicken, corn, chicken broth, sauce, pepper and nutmeg; stir. Close and lock lid. Turn Pressure Valve to Sealing position. Cook 8 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
REMOVE chicken from pot; place on plate. Shred chicken using 2 forks.
MIX cornstarch and water until blended. Add to pot along with the cream and chicken; mix well. Cook using SAUTÃ‰ setting 5 min. or until chowder is thickened and heated through, stirring constantly.

RECIPE NOTES

How to Cut Onions with Fewer Tears:
To avoid crying while peeling or slicing onions, chill the onions by placing them in the refrigerator or freezer for about 15 min. before using them. Or, peel them under running water, then chop in a food processor.

Nutrition Information Per Serving: 300 Calories, 16g Total Fat, 8g Saturated Fat, 75mg Cholesterol, 340mg Sodium, 30g Total Carbohydrate, 7g Dietary Fiber, 6g Total Sugars, 14g Protein, 2%DV Vitamin D, 4%DV Calcium, 10%DV Iron, 10%DV Potassium.

Source:- Cosorithis

Chipotle-Pork Tacos

CWEB

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July 16, 2021

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INGREDIENTS

1 tsp oil
1 1/2 lbs pork loin cut into 1 1/2 inch pieces
1/2 cup Water
1 jar INSTANT POT Smoky Chipotle Sauce 15 oz

INSTRUCTIONS

HEAT oil in Instant Pot ® using setting on high heat. Add meat; cook 5 min., stirring frequently.
ADD water and sauce. Do not stir. Close and lock lid. Turn Pressure Release Valve to Sealing position.
COOK 8 min. using HIGH PRESSURE COOK/MANUAL setting. When timer goes off, use Quick Pressure Release to release pressure before carefully opening lid.

RECIPE NOTES

Serving Suggestion:
Serve with hot cooked frozen tri-colored pepper and onion strips, and warmed tortillas.

Nutrition Information Per Serving: 270 Calories, 13g Total Fat, 2.5g Saturated Fat, 75mg Cholesterol, 460mg Sodium, 14g Total Carbohydrate, 3g Dietary Fiber, 5g Total Sugars, 26g Protein, 4%DV Vitamin D, 2%DV Calcium, 10%DV Iron, 10%DV Potassium.

Source:- Cosorithis

Chicken legs with rice and vegetables

CWEB

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July 16, 2021

0

Easy to prepare and great-tasting.

Ingredients

2-3 tbs corn flour

1 tsp red paprika

Sea salt and ground black pepper

2 chicken legs

1 tbs olive oil

1 onion, roughly chopped

100 g parboiled rice

120 ml hot chicken broth ¼ cubes

1 small zucchini, washed and cut into cubes

1 leek, washed, sliced

2 tomatoes, diced

½ tsp marjoram, dried

Preparation

1. Mix in a shallow bowl corn flour, paprika, salt and pepper. Dredge the chicken legs through the mixture.

2. Fry the coated chicken legs in olive oil for 3-4 minutes on each side or until golden. Remove from the pan, set aside.

5. Cover the legs and rice with vegetables sprinkled with dried marjoram, cover and bake in the oven at 200 °C (180 °C fan) for about 40 minutes.

Credit: Foodista

Lemon-Herb Chicken

CWEB

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July 15, 2021

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INGREDIENTS

1 Tbsp. oil
1 1/2 lbs boneless, skinless chicken breasts cut into strips
1/2 cup Water
1 jar INSTANT POT Zesty Lemon Herb Sauce 15 oz

INSTRUCTIONS

HEAT oil in Instant Pot ® using SAUTÃ‰ setting on high heat. Add chicken; cook 5 min., stirring frequently.
ADD water and sauce. Do not stir. Close and lock lid. Turn Pressure Release Valve to Sealing position.
COOK 6 min. using HIGH PRESSURE COOK/MANUAL setting. When timer goes off, use Quick Pressure Release to release pressure before carefully opening lid.

RECIPE NOTES

Serving Suggestion:
Serve with hot cooked frozen broccoli and cauliflower florets, and your favorite hot cooked pasta.

Nutrition Information Per Serving: 320 Calories, 13g Total Fat, 5g Saturated Fat, 125mg Cholesterol, 630mg Sodium, 24g Total Carbohydrate, 10g Dietary Fiber, 7g Total Sugars, 33g Protein, 2%DV Vitamin D, 4%DV Calcium, 15%DV Iron, 10%DV Potassium

Source:- Cosorithis

Lemon Herb Shrimp Risotto

CWEB

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July 15, 2021

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INGREDIENTS

1/4 cup olive oil
1/2 lb frozen uncooked cleaned medium shrimp
1/2 cup finely chopped onions
2 garlic cloves minced
1 cup Arborio rice uncooked
3 cups fat-free reduced-sodium chicken broth divided
1 jar INSTANT POT Zesty Lemon Herb Sauce 15 oz
1 cup frozen peas cooked
1/4 cup grated parmesan cheese

INSTRUCTIONS

SET SAUTÃ‰ setting on INSTANT POT for 11 min. Add oil to pot; heat 2 min. Add shrimp, onions and garlic; cook and stir 3 to 5 min. or until shrimp turn pink.
USE slotted spoon to transfer shrimp to bowl; cover to keep warm.
ADD rice to pot; cook and stir 1 min. Add 1 cup chicken broth; cook and stir 2 to 3 min. or until most of the broth is absorbed.
ADD remaining broth and sauce to pot. DO NOT STIR. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 7 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
ADD peas, shrimp and cheese to pot; mix lightly. Cover loosely with lid, but do not lock lid. Let risotto stand 3 min.

RECIPE NOTES

Special Extra:
For more color and flavor, sprinkle with 1 Tbsp. chopped fresh basil before serving.

Variation:
For a less saucy risotto, reduce the chicken broth to 2-1/2 cups.

Nutrition Bonus:
Colorful green peas, shrimp, rice and a tangy sauce are the main components of this smart meal that can be ready in just minutes. Enjoy!

Nutrition Information Per Serving: 340 Calories, 16g Total Fat, 5g Saturated Fat, 25mg Cholesterol, 910mg Sodium, 46g Total Carbohydrate, 9g Dietary Fiber, 6g Total Sugars, 11g Protein, 2%DV Vitamin D, 6%DV Calcium, 10%DV Iron, 2%DV Potassium

Source:- Cosorithis

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