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Chicken Kale Energy Bowl with Italian Sun-Dried Tomato Sauce

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July 15, 2021

This Chicken Kale Energy Bowl with Italian Sun-Dried Tomato Sauce is full of flavor & nourishment… packed with protein, veggies, grains and lots of fiber! Get more of my delicious recipes here on my blog!

Ingredients

1/3 cup Wish-Bone Italian Dressing for marinade

1 bunch of kale

8 ounces sun-dried tomatoes, drained

½ cup Wish-Bone Italian Dressing for sun-dried tomato sauce

22 ounces frozen Tyson Grilled & Ready Chicken Breast Strips

4 TortillaLand (uncooked) Flour Tortillas

½ large cucumber, sliced then quartered

One 15-ounce can chickpeas, drained and rinsed

24 Kalamata olives

1 small red onion, thinly sliced

½ cup toasted sliced almonds

2 tablespoons chopped parsley

Fresh cracked pepper

Preparation

1. Rinse and dry kale, then rough chop into small pieces. Place kale in a large bowl then toss with 1/3 cup of Italian dressing. Ensure kale is thoroughly coated, then set aside and allow to marinate for at least 20 minutes.

2. Add sun-dried tomatoes and ½ cup Italian dressing to food processor. Pulse for about a minute or until the sauce reaches your desired texture.

3. Add Tyson Grilled & Ready Chicken straight from freezer to a large saucepan over medium heat. Stir occasionally and cook for about 5-7 minutes.

4. Heat a non-stick pan to 400 degrees, then cook TortillaLand Tortillas for 30 seconds per side. Watch them closely and as they start to puff up, flip them over. You may need to flip more than once to achieve the desired doneness. Once cooled, cut each tortilla into 4 wedges.

5. When serving, fill the bowls with kale, chicken, cucumber, chickpeas, olives, and red onion. Add sun-dried tomato sauce, then sprinkle with almonds, chopped parsley, and cracked pepper.

Credit: Foodista

Chipotle Chicken and Rice

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July 14, 2021

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INGREDIENTS

2 tbsp olive oil
1 cup chopped green peppers
1 cup chopped onions
2 tsp minced Garlic
1 1/2 lbs boneless skinless chicken thighs cut into 1 1/2 inch pieces
6 oz smoked turkey sausage cut lengthwise in half, then sliced crosswise, 1/2 of 13-oz. pkg.
1 can diced tomatoes (14 1/2 oz), undrained
1 1/2 cups fat-free reduced-sodium chicken broth
1/2 cup dry white wine
1 tsp each chili powder and smoked paprika
1 1/2 cups long grain white rice uncooked
1 jar INSTANT POT Smoky Chipotle Sauce 15 oz

INSTRUCTIONS

SET SAUTÃ‰ setting on INSTANT POT for 10 min. Add oil to pot; heat 2 min. Add peppers and onions; cook 2 min., stirring frequently. Add garlic; cook and stir 1 min.
ADD chicken, sausage, tomatoes, chicken broth, wine and dry seasonings; stir. Bring just to boil, stirring frequently.
ADD rice and sauce. DO NOT STIR. Use back of spoon to press rice into chicken mixture until completely covered. Close and lock lid. Turn Pressure Valve to Sealing position.
COOK 10 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
STIR ingredients in pot. Cover loosely with lid, but do not lock lid. Let chicken mixture stand 5 min. before serving to allow sauce to thicken.

RECIPE NOTES

Special Extra:
Sprinkle with chopped fresh cilantro before serving.

Variation:
Omit the wine, and increase the chicken broth to 2 cups.

Nutrition Information Per Serving: 190 Calories, 6g Total Fat, 1.5g Saturated Fat, 50mg Cholesterol, 510mg Sodium, 18g Total Carbohydrate, 3g Dietary Fiber, 5g Total Sugars, 14g Protein, 0%DV Vitamin D, 2%DV Calcium, 20%DV Iron, 6%DV Potassium

Please use alcohol responsibly.

Source:- Cosorithis

Chipotle Turkey and Sweet Potato Chili

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July 14, 2021

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INGREDIENTS

1 tbsp olive oil
1 lb 93%-fat-free ground turkey
1/2 cup chopped onions
3 garlic cloves minced
3/4 lb sweet potatoes peeled, cut into 1/2-inch pieces, about 2 small
1 jar INSTANT POT Smoky Chipotle Sauce 15 oz
can diced tomatoes (14 1/2 oz), undrained
1 cup chopped green peppers
1 cup chopped red peppers
1/2 cup Water
3 tbsp tomato paste

INSTRUCTIONS

SET SAUTÃ‰ setting on INSTANT POT for 7 min. Add oil to pot; heat 2 min. Add turkey; cook 3 min., stirring frequently. Add onions and garlic; cook and stir 2 min.
ADD remaining ingredients; stir. Close and lock lid. Turn Pressure Valve to Sealing position. Cook 10 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid. Stir before serving.

RECIPE NOTES

Using the flat edge of chef’s knife or the bottom of a heavy skillet, smash down on garlic clove to loosen skin. Remove skin. Cut the peeled garlic clove into thin slices. Then, using chef’s knife and holding down tip end, cut back and forth across the garlic until finely minced.

Nutrition Information Per Serving: 180 Calories, 5g Total Fat, 1g Saturated Fat, 30mg Cholesterol, 380mg Sodium, 23g Total Carbohydrate, 5g Dietary Fiber, 8g Total Sugars, 10g Protein, 0%DV Vitamin D, 4%DV Calcium, 10%DV Iron, 10%DV Potassium.

Source:- Cosorithis

Chicken in peanut sauce

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July 14, 2021

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Tender, buttery chicken breasts in smooth peanut sauce.

Ingredients

100 g smooth peanut butter

200 ml tomato puree

2 tbs soy sauce

2 tbs honey

100 ml fresh orange juice

½ tsp ginger powder

½ tsp curry

400 g chicken breast filets

2 tbs olive oil

Pinch of salt

¼ tsp ground black pepper

Parsley, chopped

2 tbs unsalted peanuts, coarsely chopped

Preparation

1. Mix peanut butter, tomato puree, soy sauce, honey and orange juice.

2. Add ginger and curry to the sauce mixture.

3. Lightly flatten the filets, season with salt and pepper.

4. SautÃ© the filets in olive oil 3 minutes on each side until golden.

5. Pour the peanut butter sauce over the meat, reduce the flame, cover and simmer for 30 minutes; stir from time to time and add some water, if necessary.

6. Serve sprinkled with chopped parsley and coarsely ground peanuts, with a side dish of rice.

Credit: Foodista

Southern BBQ Chicken

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July 13, 2021

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INGREDIENTS

1 tbsp oil
1 1/2 lbs boneless skinless chicken thighs cut into 1 1/2 inch pieces
1/2 cup Water
1 jar INSTANT POT Southern BBQ 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, cauliflower and carrot blend, and hot mashed potatoes.

Nutrition Information Per Serving: 330 Calories, 14g Total Fat, 3.5g Saturated Fat, 180mg Cholesterol, 710mg Sodium, 16g Total Carbohydrate, 3g Dietary Fiber, 8g Total Sugars, 35g Protein, 2%DV Vitamin D, 6%DV Calcium, 15%DV Iron, 15%DV Potassium

Source:- Cosorithis

White Chicken Chili

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July 13, 2021

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There are countless ways to make chili, but not all can be colorful, flavorful and as easy as our Instant Pot White Chicken Chili. This hearty chicken chili takes simple, on-hand ingredients and turns them into a satisfying and quick chili that you can make any night of the week. Cream of chicken soup creates the perfect base for this hearty and fresh-tasting chili that is loaded with shredded chicken, corn, red peppers and beans. Cooking the chili in the Instant Pot ® gives long-simmered flavor in just minutes. Learn how to make a delicious, easy chili perfect for weeknight dinners using your Instant Pot!

INGREDIENTS

1 tbsp vegetable oil
1 large Red Bell Pepper diced (about 1 cup)
1 cup frozen whole kernel corn thawed
1 tbsp chili powder
12 oz boneless, skinless chicken breast (2 small or 1 large cut in half lengthwise)
2 cans white cannellini beans about 15 oz each, rinsed and drained
1 cup Pace ® Chunky Salsa
1 cup Water
1 can Campbell’s ® Condensed Cream of Chicken Soup 10 1/2 ounces
5 tbsp shredded Cheddar cheese
2 green onions sliced (about 1/4 cup)

INSTRUCTIONS

On a 6 quart Instant Pot ®, select the Saute setting. Heat the oil in the Instant Pot ®. Add the pepper, corn and chili powder and cook for 2 minutes, stirring occasionally. Press Cancel.
Season the chicken with salt and pepper. Layer the beans, salsa, water, chicken and soup over the corn mixture (the order is important, so don’t stir until after the cooking is done). Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 18 minutes). When done, press Cancel and use the quick release method to release the pressure.
Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste and serve topped with the cheese and green onions.

RECIPE NOTES

Nutrition Values Per Serving : Calories 308, Total fat 9.5 g, Saturated fat 2.6 g, Cholesterol 42 mg, Sodium 965 mg, Total carbohydrate 34.7 g, Dietary fiber 7.6 g, Protein 21.9 g, Vitamin A 229 %DV, Vitamin C 42 %DV, Calcium 10 %DV, Iron 14 %DV

*Pressure Cook and Manual are interchangeable

Source:- Cosorithis

Chicken In Mushroom and White Wine Sauce

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July 13, 2021

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Chicken In Mushroom and White Wine Sauce

This is a lighter version of Chicken Chardonnay. Any dry white wine will work as well as any variety of mushrooms.

Ingredients

1 tablespoon olive oil

1 pound boneless, skinless chicken breast

1 tablespoon low-sodium grill seasoning, or a combination of garlic salt,

2 eachs portobello mushroom caps, cut into 1 inch chunks

1/2 cup white wine

1/2 cup low sodium chicken broth

Salt and pepper to taste

Preparation

1. Heat the oil in a large saute pan over medium heat.

2. Season both sides of the chicken with grill seasoning or spice mixture.

3. When oil is hot, place chicken in the pan and cook on one side for about 5-8 minutes, till golden brown on the bottom.

4. Flip the chicken over and finish cooking through, another 5-8 minutes, depending on the thickness.

5. Remove chicken and reserve on a plate; cover with tinfoil.

6. Toss the mushrooms in the same saute pan.

7. Allow to brown for a few minutes before seasoning with salt and pepper; cook until tender.

8. Pour in the white wine, scraping any bits from the bottom of the pan; reduce by about half.

9. Pour in the chicken stock, let boil for a few minutes and adjust the seasoning to taste.

10. Slice the chicken and serve over bulgur or rice and cover with the sauce.

Credit: Foodista

Chicken Fried Rice

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July 12, 2021

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I am always in the mood for Chinese food. I like to make my own Chinese dishes at home to save myself a night full of drinking water to make up for all that salt! I love fried rice and it’s very easy to make. Fried rice is best made with day old rice, but you can make the rice ahead of time and let it cool on the counter for an hour or in the freezer for 15-20 minutes on a baking tray. I don’t add any salt to this dish since oyster sauce has such a high sodium content.

Ingredients

1 cup short grain organic brown rice

2 cups water

inch (rinse well; cook ahead of time rice cooker or stove top and let cool completely)

1 small large organic chicken breast cut into cubes

2 tablespoons organic peanut oil

1/2 organic onion, diced

2 organic garlic gloves, minced

1 large organic carrot, cubed

2 organic eggs, beaten

15 medium-sized organic sliced mushrooms

1/2 cup frozen organic peas

1/2 cup bean sprouts

1/2 cup water chestnuts

1 1/2 tablespoons oyster sauce

1 tablespoon reduced sodium soy sauce

1 cup sliced green onions

Preparation

2. Turn heat up to high and add chicken, eggs, and mushrooms and cook about 7-8 min, tossing the egg around every few minutes. The chicken should be almost cooked at this point.

3. Add frozen peas, sprouts, water chestnuts, oyster and soy sauces and mix well, heating entire dish through, about 3-4 min more. Check that chicken is cooked.

4. Garnish with freshly sliced green onions and serve immediately. Enjoy!

Credit: Foodista

Shrimp with Tomatoes and Warm Spices

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July 12, 2021

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Why this recipe works:â€‚Succulent shrimp swimming in roasty peppers and tomatoes and flavored by the potent warm spice blend ras el hanout is our idea of elevated comfort food. Cooked under pressure, the vegetables softened and their flavor intensified. The shrimp gently cooked in the residual heat of the cooked tomato mixture. Olives provided tangy saltiness, and scallions and a drizzle of extra-virgin olive oil provided a fresh, rich finish. Do not substitute larger shrimp here; they will not cook through in time. Serve over rice or couscous. You can find ras el hanout in the spice aisle of most well-stocked supermarkets.

INGREDIENTS

1 lb large shrimp peeled and deveined, 26 to 30 per pound
2 tbsp extra-virgin olive oil divided, plus extra for drizzling
5 garlic cloves minced, divided
1 tsp grated lemon zest
1/2 tsp table salt divided
1/8 tsp pepper
1 red or green bell pepper stemmed, seeded, and chopped
1 small onion chopped
1 tbsp ras el hanout
1/2 tsp ground ginger
1 can whole peeled tomatoes drained with juice reserved, chopped coarse (28 ounces)
1/4 cup pitted brine-cured green or black olives chopped coarse
2 tbsp coarsely chopped fresh parsley
2 scallions sliced thin on bias

INSTRUCTIONS

Toss shrimp with 1 tablespoon oil, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and pepper; refrigerate until ready to use.
Using highest SautÃ© function, heat remaining 1 tablespoon oil in Instant Pot until shimmering. Add bell pepper, onion, and remaining 1/4 teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in remaining garlic, ras el hanout, and ginger and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice.
Lock lid in place and close pressure release valve. Select Pressure Cook function and cook for 15 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
Stir shrimp into tomato mixture, cover, and let sit until opaque throughout, 5 to 7 minutes. Stir in olives and parsley and season with salt and pepper to taste. Sprinkle individual portions with scallions and drizzle with extra oil before serving.

RECIPE NOTES

*Pressure Cook and Manual buttons are interchangeable

Source:- Cosorithis

Lamb Meatballs with Couscous, Pickled Onions, and Tahini

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July 12, 2021

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Lamb Meatballs with Couscous, Pickled Onions, and Tahini

Why this recipe works:â€‚Tahini, a potent paste made from toasted sesame seeds, has a texture similar to natural peanut butter. Apart from its being a core ingredient in hummus, we love it in our drizzle-friendly Tahini Sauce. We wanted this sauce to take center stage, so we made it do double duty by mixing it with bread crumbs as a riff on a panade (typically made from bread pieces soaked and mashed in milk or yogurt and then mixed into meatballs to keep them moist) and also spooning it over the finished meatballs on a bed of warmly spiced couscous with roasted red peppers and pickled onions. Lamb’s robust grassy flavor was a perfect companion to tahini’s smooth nuttiness. The meatballs cooked in just 1 minute under pressure, and as they rested separately, we simply stirred the couscous into the remaining liquid and allowed it to cook in the residual heat and absorb the bold and delicious flavors. You can substitute an equal amount of 85 percent lean ground beef for the lamb, if desired.

INGREDIENTS

Lamb Meatballs and Couscous Ingredients

1/2 cup Tahini Sauce divided, see below for instructions
3 tbsp panko bread crumbs
1 lb ground lamb
1/4 cup chopped fresh mint divided
1 tsp ground cinnamon divided
1 tsp ground cumin divided
3/4 tsp table salt divided
1 tbsp extra-virgin olive oil
1 onion chopped fine
1/8 tsp cayenne pepper
1 cup chicken broth plus extra as needed
1 cup couscous
1/2 cup jarred roasted red peppers rinsed, patted dry, and chopped
1 tbsp teaspoon grated lemon zest plus 1juice
1/3 cup Quick Pickled Onions see below for instructions

Tahini Sauce Ingredients

1/2 cup tahini
1/2 cup Water
1/4 cup lemon juice (2 lemons)
2 garlic cloves minced

Quick Pickled Onions Ingredients

1 cup red wine vinegar
1/3 cup sugar
1/8 tsp table salt
1 red onion halved and sliced thin through root end

INSTRUCTIONS

Tahini Sauce Instructions

Whisk all Tahini sauce ingredients in bowl until smooth (mixture will appear broken at first). Season with salt and pepper to taste. Let sit at room temperature for at least 30 minutes to allow flavors to meld. (Sauce can be refrigerated for up to 4 days; bring to room temperature before serving.)

Quick Pickled Onions Instructions

Microwave vinegar, sugar, and salt in medium bowl until simmering, 1 to 2 minutes. Add onion and let sit, stirring occasionally, for 45 minutes. Drain onion and return to now-empty bowl. (Drained onions can be refrigerated for up to 1 week.)

Lamb Meatballs and Couscous

Using fork, mash 1/4 cup Tahini Sauce and panko together in bowl to form paste. Add ground lamb, 2 tablespoons mint, 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, and 1/2 teaspoon salt, and knead with hands until thoroughly combined. Pinch off and roll mixture into twelve 1 1/2 inch meatballs.
Using highest SautÃ© function, heat oil in Instant Pot until shimmering. Add onion and remaining 1/4 teaspoon salt and cook until onion is softened, about 5 minutes. Stir in remaining 1/2 teaspoon cinnamon, remaining 1/2 teaspoon cumin, and cayenne and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Add meatballs to pot. Lock lid in place and close pressure release valve. Select Pressure Cook function and cook for 1 minute.
Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using slotted spoon, transfer meatballs to plate, tent with aluminum foil, and let rest while cooking couscous. (You should have about 2 cups cooking liquid remaining in pot; add extra broth as needed to equal 2 cups.)
Using highest SautÃ© function, bring liquid in pot to simmer. Stir in couscous, red peppers, and lemon zest and juice. Turn off Instant Pot, cover, and let sit for 10 minutes. Fluff couscous gently with fork and transfer to serving dish. Arrange meatballs on top and drizzle with remaining 1/4 cup Tahini Sauce. Sprinkle with pickled onions and remaining 2 tablespoons mint. Serve.

RECIPE NOTES

*Pressure Cook and Manual buttons are interchangeable

Source:- Cosorithis

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