Tag Archives: Cerebral Palsy

Magically Moist Breaded Chicken Breasts

Air Fryer Breaded Chicken Breasts (Magically Moist!)

Ingredients

1-2 lb chicken breasts, we used chicken breasts that were 7-8 oz each

1/4 C. mayonnaise (high quality!- Best Foods, Hellmann’s, Dukes, or homemade)

1/2 C. Italian seasoned breadcrumbs

1/4 C. grated parmesan cheese

Directions

1. Remove the boneless skinless chicken breasts from the fridge 15-30 minutes before cooking, if you’re able to. Bringing meat up to room temperature for a safe amount of time helps cook the dish evenly and 

Preheat the air fryer to 360F for 3-5 minutes.

2. Brush the mayonnaise on both sides of the chicken breasts. In a gallon-size plastic bag add the chicken, bread crumbs, and parmesan cheese. Shake the bag to make sure the chicken gets evenly coated with bread crumbs and cheese.

Air Fryer Chicken Breast Cook Time

3. Bake the breaded chicken breast in the air fryer for ten mins and then flip over for twelve- sixteen more minutes. You just want to cook the recipe until the chicken internal temperature reaches 160F. I highly recommend using an instant-read meat thermometer to help with that. Let the chicken rest three -five minutes before serving. Serve the chicken breast whole or slice it for a fancier presentation. This recipe serves 2+ people using just 2 8 oz chicken breasts. You can add more chicken breasts if desired.

Notes

Let the chicken breast sit out for thirty-fifteen minutes before cooking.  

Preheat the air fryer to get more consistent cooking.

Using a gallon-size bag, makes it easy to coat the breading on the chicken breasts, but you can also coat it by first adding the crumb mix to a low dish and pressing the chicken into the mix on both sides.

Cut the gluten or carbs by switching to gluten free or low carb breadcrumbs.

If your chicken breasts are smaller than 7-8 oz each, take a couple of minutes off of the cooking time.

Use a large air fryer if you want to cook more than 2 chicken breasts at a time. The crumb mix will coat up to 3-4 breasts.

Replace the mayo for olive oil if you don’t like or don’t have mayonnaise.

Swap plain breadcrumbs for seasoned and add your favorite seasoning instead.

Source Whole lotta of yum

Healthy Chicken and quinoa burrito bowls

Instant Pot Chicken and quinoa burrito bowls

Ingredients

2 tsp. Taco seasoning

6 to 8 boneless, skinless chicken thighs, fat trimmed

2 Tbsp olive oil

3/4 C. Fresh refrigerated tomato salsa

1 C plus 1 tablespoon store bought chicken broth

3/4 C. Red Quinoa, rinsed

1 (15-ounce) can black beans, drained and rinsed

Salt and pepper

1 C. Guacamole

Directions

1. Rub the taco seasoning into the chicken. Pour the oil in pot, select sauté, and adjust to more/high heat. When the oil is hot, brown the chicken on one side only until golden brown, three minutes per batch. Press cancel . Drain the fat in the pot and return the pot to the appliance.

2. Add 1/2 cup of the salsa and 1/4 cup of the broth to the pot and scrape up the browned bits on the bottom of the pot. Add in the chicken and any accumulated juices to the pot. Spoon the remaining 1/4 cup of salsa over the chicken.

3. Place a tall trivet in the pot over the chicken. In a 7-inch metal baking pan, combine the quinoa and remaining 1/4 cup plus 1 tablespoon of chicken broth. Spoon the beans over the quinoa mixture, but don’t stir them in. Place the uncovered baking pan on trivet. Lock on the lid, select the pressure cook function, and adjust to high pressure for twelve minutes. Make sure the steam valve is in the sealing position.

4. When the cooking time is done, quick release the pressure. Remove the baking pan and trivet from the pot. Fluff the quinoa-bean mixture with a fork and season with salt and pepper. Divide the quinoa among bowls and top with the chicken and some of the cooking liquid from the pot. Top with guacamole. Sprinkle with the optional toppings, if using, and serve.

Source Instant Pot Miracle 6 Ingredients or less

Instant Pot Broccoli Cheddar Soup

Instant Pot Broccoli Cheddar Soup

Ingredients

1 Tbsp. Olive oil

1 medium yellow onion, chopped

1 lb broccoli crowns, florets left in 3-inch pieces, stems sliced

2 C. Store-bought vegetable or chicken broth or homemade

1 large (12-ounce) russet potato, peeled and chopped

Salt and freshly ground black pepper

1/2 C heavy cream, warmed

3/4 C grated aged cheddar cheese

1/2 to 3/4 tsp freshly grated nutmeg

Directions

1. Put the oil in the pot, select sauté, and adjust to normal medium heat. When the oil is high, and the onion and cook, stirring frequently, until beginning to brown, four minutes. Press cancel.

2. And the broccoli, broccoli, potatoes, one and a half teaspoons of salt if you grounds of pepper and stir to combine. Back on the lid, so I liked the pressure cooker function, and then just to high pressure for 10 minutes. Make sure the steam valve is in the sealing position.

3. When the cooking at time is up, let the pressure come down naturally for 10 minutes and then quick release the remaining pressure add the cream and cheese and whisk to combine and break up the vegetables season the soup with the nutmeg and additional salt and pepper.

Source Instant Pot Miracle 6 Ingredients or less

Savory & Creamy Lemony Tortellini Alfredo

Instant Pot Lemony Tortellini Alfredo

Ingredients

1 pound dried cheese tortellini

2 C store bought vegetable or chicken broth

2 medium garlic cloves

2 tsp. Olive oil

Salt and freshly ground black pepper

3/4 C. Frozen peas

1 1/2 C. heavy cream

2 tsp. finely grated lemon zest

1/2 C grated Parmesan cheese

Directions

1. Combine the tortellini, broth, garlic, olive oil, 1 teaspoon salt and a few grinds of black pepper in the pot. Lock on the lid, select the pressure cooker function, and adjust to high pressure for ten minutes. Make sure the steam valve is in the “sealing” position.

2. When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick release the remaining pressure.

3. Add the peas, cream, and lemon zest. Select sauté and adjust to normal medium heat. Add cook, stirring occasionally, until the sauce thickens slightly, two minutes. Press cancel add the cheese and stir to combine.

Source Instant Pot Miracle 6 Ingredients or less

Instant Pot Salmon with Asparagus

Salmon with Asparagus

Ingredients

1/2-1 lb salmon

1.5 lb asparagus trimmed end

1 C. Cream Cheese

6 Tbsp. Mayo / (1/4 cup of butter can be added

2 Tbsp. Dijon mustard

Juice of 2 Lemons

Directions

1. In a small mixing bowl combine cream cheese, mayonnaise , mustard and lemon juice Rub the mixture all over the salmon.

2. Wrap each salmon and 3-4 asparagus stalks into 4 pieces of foil and let marinate for fifteen minutes.

3. Pour a cup of water into the instant pot and place the trivet. Place the foil wraps on top of the trivet.

4. Secure the lid and cook on manual mode for ten minutes (high). Once the fish is done, apply a quick pressure release. Open the lid and transfer the foil-wrapped salmon to a serving plate and serve with lemon wedges.

Source Instant Pot Cookbook for Beginners

Sweet and Sour Pork Slow Cooker

Sweet and Sour Pork Slow Cooker

Ingredients

3 lbs Pork Loin fresh or thawed

2 bottles Kikkoman Sweet & Sour Sauce {12 ounces each}

20 ounce can Dole Pineapple Chunks

3 C. Dole Pineapple Juice

Optional: chopped Green Onions and Sesame Seeds for garnish

Directions

1. Trim off any excess fat from Pork Loin, then cube into 1″ pieces. Place cubed pork into Gallon sized Ziploc Bag, then pour Pineapple Juice into the bag as well.

2. Let pork marinade in pineapple juice in the refrigerator for 2+ hours, or overnight. When ready to cook, place both Pork and Marinade in a five -six quart Crockpot and cook on LOW for three hours

4. After three hours, discard juices from crockpot, and add Sweet & Sour Sauce and drained Pineapple Chunks to crockpot, and stir well to combine with pork pieces.

6. Cover Crockpot and cook on High for 30 more minutes, or until done. Serve over cooked White Rice, and top with optional Green Onions and Sesame Seeds.  ENJOY!

Source The Frugal Girls

Honey Garlic Instant Pot Chicken Breasts

Honey Garlic Instant Pot Chicken Breasts

Ingredients

1/3 C. water or vegetable broth or chicken broth

¼ C. low sodium soy sauce

¼ C. honey

2 cloves garlic minced

¼ tsp. black pepper

1 1/2 pounds boneless skinless chicken breasts

2 tsp. cornstarch

Directions

1. Combine water or broth, soy sauce, honey, garlic and pepper in Instant Pot. Stir. Next, add the chicken breasts to the Instant Pot. Close the lid and turn the steam valve to the sealing position. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time according to the size of your chicken breasts. For fresh: 8 minutes for small (7-8 ounce) chicken breasts, 10 minutes for medium (10 ounce) chicken breasts, or 11 minutes for large (12 ounce) chicken breasts.

2. The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time. When it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon to turn the steam valve to venting. (If your chicken breasts were frozen, do a 10 minute natural release instead of a quick release. Just leave the Instant Pot alone for 10 minutes before turning the steam valve to the venting position.)

3. Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid. Use an instant read thermometer to test the internal temperature of the chicken. It should be at least 165 degrees F. If the temperature is lower, finish cooking the chicken using the Instant Pot’s saute mode. Remove chicken to a clean plate or cutting board.

4. In a small bowl, stir together the two teaspoons cornstarch and one tablespoon of water. Turn the Instant Pot on saute mode and stir in the cornstarch mixture. Cook, stirring, until the liquid has thickened, 2-3 minutes. Turn off Instant Pot and remove the inner pot to stop the cooking process. Slice the chicken and stir it back into the sauce in the pot. Serve with rice and vegetables, or as desired.

**For frozen chicken breasts, add 3 minutes to the cooking times listed in step 4, and pressure cook (manual) at high pressure. Be sure that your chicken breasts are not stuck together as that will increase the pressure cook time.**

Notes

To Cook in a Slow Cooker:

1. Stir together water or broth, soy sauce, honey, garlic and pepper in slow cooker insert. Add the chicken.

2. Cover and cook on low for 3-4 hours or high for 2 hours, until chicken reaches an internal temperature of at least 165 degrees F.

3. Remove chicken to a clean plate or cutting board. Turn slow cooker to high setting.

4. In a small bowl, stir together 2 teaspoons cornstarch and 1 tablespoon water. Stir this into the liquid in the slow cooker and cook on high until thickened, about 20 minutes. Slice or shred the chicken and stir it into the sauce in the slow cooker. Serve with rice and vegetables, or as desired.

To Make as a Freezer Meal:

1. Add water or broth, soy sauce, honey, garlic, pepper and chicken to a heavy duty zip top freezer bag.

2. Freeze flat for up to 3 months.

3. When ready to cook, thaw in cool water just until sauce is thawed. Transfer to Instant Pot and cook as directed above.

Source Kristine’s Kitchen Blog

Simple Pork Tenderloin Recipe

Simple Pork Tenderloin Pressure Cooker Recipe

Ingredients

3-4 lbs. Pork tenderloin

1 tsp. salt

1 tsp. pepper

1 C. water

For the Glaze:

1/2 C. brown sugar

1 Tbsp. cornstarch

1/4 C. balsamic vinegar

1/2 C. water

2 Tbsp. soy sauce

Instructions

1. Place pork tenderloin in the instant pot. Season with salt and pepper. Add in one cup of water. Add the lid and set to sealing.

3. Press the manual button and set the pressure to ten-fifteen minutes (based on the size of your pork tenderloin)

4. About twenty minutes before the tenderloin is done, combine the ingredients for the glaze in a small sauce pan.

5. Heat and stir until the mixture thickens. About 3-4 minutes. Remove the the pork tenderloin from the crock pot and slice. Brush or drizzle the pork tenderloin with the glaze. Serve immediately.

Source Eating on a Dime

Instapot Chicken Fajitas

Chicken Fajitas

Marinade

• 1 lb – Chicken tenderloins

• 1 Tbsp – Canola oil

• 2 Tbsp – Lime juice

• 1 1/2 tsp – Kosher salt

• 1 1/2 tsp – Dried oregano

• 1 1/2 tsp – Ground cumin

• 1 tsp – Garlic powder

• 1/2 tsp – Chili powder

• 1/2 tsp – Smoked paprika

Cooking and Serving

• 1 Tbsp – Canola oil

• 1 – Red bell pepper

• 1 – Poblano pepper

• 1 – Medium yellow onion

• 6 – 6-inch flour tortillas

Optional

• Salsa

• Sour cream

• Guacamole

• Chopped fresh cilantro

• Lime wedges

• Tortillas

1. For the marinade: In a medium bowl, combine the chicken, one tablespoon of oil, lime juice, salt, Oregano, cumin, garlic powder, chili powder and paprika and stir well. Cover and marinate at room temperature for thirty minutes or refrigerate for four hours.

2. Pour one tablespoon of oil into your pressure cooker/instapot cooking insert. Press “START/STOP on the unit to begin the sear/sauté function. Heat the oil until very hot approximately five minutes.

3. Add chicken and cook on one side until dark golden brown about six minutes. Flip and cook for another two minutes Transfer chicken to a plate or platter and keep warm.

4. Add peppers and onion to pot and cook stirring occasionally, until tender and golden brown, about ten minutes. Transfer to a plate or platter. Serve chicken and peppers with tortillas and toppings.

Source CHEF iQ

Savory Pot Roast with veggies

INSTANT POT/Pressure Cooker POT ROAST

INGREDIENTS


1 Tbsp. Olive oil

3 lbs chuck roast

1 tsp. kosher salt

1 tsp. black pepper

1 tsp. onion powder

1 Tbsp. minced garlic

1/4 cup prepared horseradish

4 C. beef stock

3 lbs potatoes quartered

1 lb carrots peeled and cut into 2 inch chunks

Directions

Cooking a Fresh Pot Roast (Thawed)

1. Season roast with salt and pepper liberally. Turn the pressure cooker to saute. Once hot, add in the oil. Sear meat on all sides, three-four minutes per side. Remove meat from inner pot. 

2. Pour in beef broth and scrape up any browned bits on bottom of instant pot. Add the roast back into pressure cooker, along with the onion powder, garlic and horseradish.

3. Cook on high pressure for twenty minutes per pound. When the cook time has elapsed, allow for pressure to release for ten – twenty minutes. 

For Frozen Pot Roast

1. Place roast, beef broth, salt, pepper, onion powder, garlic and horseradish in ithe nner pot of pressure cooker. 
Cook on high pressure for thirty minutes per pound. 

2. When cook time has elapsed, allow for pressure to release for ten-twenty minutes. 

Pot Roast with Carrots and Potatoes

1. Sear Roast as directed.
Add remaining ingredients into pressure cooker and cook for 20 minutes LESS than directions state (Cook for forty minutes on high pressure for FRESH three pound Pot Roast or seventy minutes on high pressure for FROZEN three pound roast) Allow pressure to release naturally for ten minutes. 

2. Open instant pot and add in carrots and potatoes, seal pressure cooker and cook on high pressure for twenty minutes. Allow pressure cooker to naturally release pressure for ten-twenty minutes before releasing any remaining pressure. Serve the pot roast.  

Source A Mind “Full” Mom

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