Fork tender chicken boobs in the Instant Pot! Stupid easy and ready in 15 min!
5 chicken breasts
Mrs Dash and garlic powder
2 tbsp oil
2 cups vegetable stock
Turn Pot on to sauté
Add oil to pot, sauté seasoned chicken breast in oil for about 2-3 minutes per side
Add vegetable stock to pot close lid and chose manual settings and set to 8 minutes.
Let Pot natural release , serve!
Stupid easy meal tonight!!!!
Man oh man I love my Instant Pot! This meal came together so fast and that’s how I like it. As a gastric bypass patient I cannot eat dry meat as it just kills my pouch and I get sick- this chicken came out so moist and tender you can cut it with a fork!
Here’s how it went down
Place 4-6 boneless skinless chicken breasts in the stainless steel pot ( I used 5)
Add in 1 cup of Honey Garlic sauce
Add in 1/2 cup water
Set instant pot to Poultry for 13 min then manually release when machine beeps done
Serve with rice and veggies and you have a complete meal
I don’t have the macro count for this but will add it later! Hey it’s chicken so it’s got lots of protein!
Tofu scares me , I think I don’t like it ? You see I have had it in a few dishes and never liked it but now that I’ve crossed over to the vegan side I know I need to learn to cook it – properly .
My initial attempt was a simple Tofu scramble for brunch . It was freaking awesome ! Here is how it went down .
You will need
1/4 block firm tofu ( I used organic)
Diced onion, peppers and mushrooms
Tex mex seasoning, garlic salt, onion and curry powder
First off , get some oil heating up in the pan and add your veggies to sautée . Take your 1/4 block of tofu and wrap in a paper towel , press down on it with something heavy
Take a fork and crumble the tofu in a dish , then add all the spices
Add the tofu to the pan of veggies and cook for about 5-7 minutes . Top with nutritional yeast ( about a tbsp)
Serve with vegan sausages and marble rye toast and you got yourself a kickass brunch !
Meatless Monday is upon us and what better way to clean out the fridge than a throw together soup!
I literally went thru my fridge and pantry and this soup/stew came together . I don’t have an ingredient list but will show you what went down via pictures
In a large stock pot add some oil and sautée garlic , onions , celery , carrots and chopped cabbage .
Let cook on medium until softened , then add in diced sweet potatoes
Add to the pot – 1 carton of low sodium vegetable broth and 1 large can of diced tomatoes
I also added in some frozen edamame , 1/2 cup of pot barely and a package of vegetable soup mix , then rinse and drain a can of 6 bean blend , 1 can of lentils
Let this simmer on low for about 1.5 hrs to let thicken and all veggies to tenderize . For spices I used salt , pepper , bay leaves, thyme , garlic powder and onion powder . Use whatever you like !
Serve with fresh bread and you have a hearty meal in a bowl
Tee hee , I’ve made these before and tonight I whipped them up in like 5 min . They make a great grab and go breakfast or easy post workout snack .
You will need
4 scoops Protein powder – I used chocolate
6 big tbsp of Peanut or Any nut butter
2tsps Ground flaxseeds
2 tbsp Unsweetened Coconut
2 tsp butterscotch chips
2 big tsps of unsweetened cocoa powder
2 cups of large flake oats
1 cup of water
In a large bowl add the oats, flax,coconut,butterscotch chips, cocoa
Then add in protein powder and peanut butter
Roll into balls and refrigerate or freeze .
These make a great breakfast when washed down with a Vega shake for on the go yummieness!
No this is not an original recipe , there are a million of them out there .
Here is how I make mine and it’s super easy peasy .
You will need
2 cans Pillsbury Country Biscuits
1/2 bag frozen mixed vegetables
2 cups diced cooked chicken
2 cans cream of chicken soup
In a bowl combine chicken , soup and vegetables. Add some pepper
Spray 2 muffin tins with Pam
Roll out biscuits and set in the muffin pan.
Spoon chicken mixture into cups. Roll out another biscuit , cut in half and top the pie to make a crust.
Bake at 375 for about 20-22 minutes
We like to eat these with gravy drizzled over top !
You know when you are just craving cinnamon buns and simply do not want to make it from scratch – well you do it Inkdgirl style (seriously , I do nothing from scratch)
I decided to make the kiddies a quick and easy dessert with what I had on hand. So this happened !
Pillsbury Pizza Crust Cinnamon Buns
1 can of Pillsbury pizza crust
3/4 cup of butter
Cream the butter with the coconut sugar and cinnamon – I did not measure spices as I just kept tasting it until it was good !
Spray a baking sheet with Pam then roll out the crust. Add the butter mixture spreading it evenly , sprinkle a little more cinnamon on top
Roll up the crust
Slice and spread buns evenly on the baking sheet , sprinkle a little brown sugar on top
Bake at 350 degrees for about 12-14 minutes , let cool
Top with this Sugar Free syrup or icing
So freaking easy and yummy !
Oh yummo !
Here is a quick and easy meal that takes less than 15 minutes to make!
You will need
1 pkg of Flatout Foldit wraps
Pre cooked chicken
Mrs Dash Southwest Chipotle seasoning
Pre made Fiesta Dip
Tomato – diced
Cut up pre cooked chicken and place in a bowl , season with Mrs Dash – to taste
Add 2 heaping tbsp of prepared Fiesta Dip to the chicken , mix
Spray a skillet with Pam , place wraps in there on low
Now layer into the wrap , cheese , chicken mix , tomatoes and more cheese , fold
Cover and cook on medium heat for about 5 minutes per side , just enough time to melt cheese ! Serve with fresh avocado on the side
Quick and easy !
Here is yet another super easy Meatless Monday meal for you . This hearty meal cooks up in less than 20 minutes and you can feed your family when you are in a rush !
You will need
1 box of linguine
1 jar of prepared basil pesto
Diced carrots , cauliflower, mushrooms, celery , onions , peppers ( I like zucchini too but I had none in the fridge)
First cut up all veggies and add to a large skillet with some olive oil and garlic powder , sautée until tender
Meanwhile , in another pot boil noodles to al dente
Add noodles to skillet with the veggies
Remove from heat and add pesto
Blend together and plate
Easy peasy No Meat Meal !
I swear to god this is the easiest , simplest cheesecake recipe you will ever need . It can be made sugar free and lactose free too !
Here is what you will need
1 container of sour cream ( can use lactose free)
1 can of Blueberry or Cherry pie filling ( can use sugar free )
1 box of Jello pudding mix – vanilla or cheesecake flavor ( can use sugar free)
1 premade Graham pie crust
Empty the container of sour cream in a mixing bowl , add in the pudding mix and stir
Place this mixture into the pie crust
Spread the pie filling on top of sour cream mixture
Cover and let chill in the fridge for 30 minutes before serving .
Seriously , how freaking easy was that !
You are welcome !