Tag Archives: Healthy Eating

Instant Pot Sour Cream Pork Chops

Instant Pot Sour Cream Pork Chops

Ingredients

1 Tbsp. butter

2 medium onions cut into slim wedges

4 THICK CUT pork chops do NOT use thin chops or they’ll dry out – America’s/New York cut is best; shoulder or sirloin haven’t turned out well for me

salt + pepper to taste

1 cup beef stock

1 tsp. Worcestershire sauce

1 tsp. cornstarch

1/3 c. sour cream

Directions

1. Brown onions and pork: Set instant pot to sauté. Add butter and cook onions until softened. Push to one side and add chops to brown. Season with salt and pepper as they cook.

2. Add sauce: Switch off instant pot. Add beef stock and Worcestershire sauce, scraping the browned bits from the bottom of the instant pot. 

3. Pressure cook: Close instant pot and set valve to sealing. Choose “pressure cook” for 8 minutes. After cooking time is up, do a natural pressure release for 5 minutes, then manually release remaining pressure and open.

4. Thicken: For a thicker sauce, remove chops form instant pot and cover to keep warm. Set instant pot to sauté and simmer sauce for a few minutes. If desired, add a slurry of cornstarch and 1 tablespoon water. Add cream: Switch off instant pot and let it cool down for a few seconds. Stir in sour cream. Serve sauce over chops.

Photo is coming soon!

Source Savory Nothings

Air Fryer Traditional Chicken Teriyaki

Traditional Chicken Teriyaki

Ingredients

1 tsp. ginger, peeled and grated

2 garlic cloves, minced

1/2 tsp. salt

1/2 tsp. ground black pepper

1 tsp. cornstarch

1 ½ pounds chicken breast, halved

1 Tbsp. lemon juice

2 Tbsp. Rice vinegar

1/4 cup milk

2 Tbsp. soy sauce

1 Tbsp. olive oil

Cooking Spray

Directions

1. In a large bowl, combine the chicken, lemon juice, rice vinegar, milk, soy sauce, olive oil, ginger, and garlic. Let it marinate for 30 minutes in your refrigerator.

2. Grease the sides and bottom of the cooking basket with a nonstick cooking spray. Arrange the chicken in the cooking basket and cook at 370 degrees°F for 10 minutes.

3. Turn over the chicken, baste with the reserved marinade and cook for 4 minutes longer. Taste for doneness, season with salt and pepper, and reserve.

4. Mix the cornstarch with 1 tablespoon of water. Add the marinade to the preheated skillet over medium heat; cook for 3 to 4 minutes. Now, stir in the cornstarch slurry and cook until the sauce thickens. Spoon the sauce over the reserved chicken and serve immediately.

Air Fryer Cookbook For Beginners

CROCK-POT JALAPENO POPPER CHICKEN SOUP

CROCK-POT JALAPENO POPPER CHICKEN SOUP

Ingredients

3/4 Pound center cut bacon Diced

3 Tablespoons unsalted butter

2 Cloves Garlic Minced

1 Medium Yellow Onion Diced

1 Medium Green Bell Pepper Diced

4 oz. Canned Diced Jalapeño Peppers, drained

1 Tsp. Ground Cumin

1 Tsp. Kosher Salt

1/2 Tsp. Black pepper

1/4 Tsp. ground Paprika

1 lb boneless skinless chicken breasts

6 Oz. Cream cheese, softened Softened

3 C. low-sodium Chicken Broth

1/2 C. Heavy Whipping Cream

1 C. Shredded Monterey Jack Cheese divided

1 C. Shredded Cheddar Cheese, divided

3/4 Tsp. All purpose Flour

1 Medium fresh Jalapeño pepper

Directions

1. In a medium skillet on the stove-top, cook the diced bacon, stirring with a wooden spoon, until crispy. Drain bacon on a paper towel lined plate and set aside.

2. In the same pan, melt the butter and saute the garlic, onion, bell pepper, canned jalapeno peppers, cumin, salt, black pepper and paprika until the onions are softened and translucent.

3. Transfer the onion mixture into a six quart or larger slow cooker and add the chicken breasts and chicken broth. Cover slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.

4. Remove cooked chicken from the slow cooker and shred the meat with two forks. Return shredded chicken back into the slow cooker.

5. Add the softened cream cheese, heavy whipping cream, 3/4 cup Monterey Jack cheese, 3/4 cup cheddar cheese and 3/4 of the cooked bacon stirring until the cheese melt.

6. Sprinkle the all-purpose flour over the top of the soup and cook uncovered for 15 to 20 minutes on HIGH to thicken the soup. Stir one final time before serving.

Source Crockpot Ladies

CAULIFLOWER BUFFALO WINGS – AIR FRYER

CAULIFLOWER BUFFALO WINGS – AIR FRYER

4 cups cauliflower florets –

¼ cup dairy-free butter – melted

¾ cup buffalo sauce – Frank’s has one and it is vegan – you can use the homemade sauce in the notes.

1 tablespoon extra virgin olive oil – for the air fryer

Crumbs mixture

1 C. bread crumbs

1 tbsp. garlic powder

1 tsp. salt

½ tsp. pepper

INSTRUCTIONS

 1. In a large bowl whisk together butter and buffalo sauce. Add in the cauliflower florets and toss until well coated.

Crumbs coating

2. Combine bread crumbs and seasonings in a separate large bowl.
Transfer the cauliflower to the bread crumb mixture and toss again to coat well.

3. Set the air fryer to 350 F and spread olive oil on to the basket, put half of the cauliflower in the air fryer basket.
Cook for 12-15 minutes or until cauliflower is golden brown and cooked through. Cook the rest of the prepped cauliflower the same way and serve with ranch and celery sticks.

Vegan In The Freezer

Balsamic Chicken with Cauliflower Mash

Balsamic Chicken with Cauliflower Mash

Ingredients

FOR THE CHICKEN

4 Whole chicken legs or breasts

1 1/2 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1 tsp Olive oil

1 Large yellow onion

3 Garlic cloves

2 tsp Dried oregano

2 tsp Dried thyme leaves

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1/4 tsp Crushed red pepper flakes

1 Tbsp Sugar

1/4 cup Balsamic vinegar

1 14.5-oz can Diced tomatoes

FOR THE CAULIFLOWER

1 head Cauliflower

2 Tbsp Salted butter

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

Freshly ground black pepper

Chopped fresh parsley

Directions

1. Season chicken the with salt and pepper Add oil to cooking pot. Press START/STOP on the unit to start Sear/Sauté function. Heat oil until hot about four minutes.

2. Add two chicken legs/breasts to pot skin down and cook until dark golden brown on one side about six minutes. Flip and cook until the other side is golden brown. Then transfer chicken to a clean plate.

3. Add the remaining chicken to the pot and cook skin side down until dark golden brown on one side about six minutes. Flip and cook until other side is golden brown, about six minutes. Then transfer to a plate.

4. Add the onion, garlic, oregano, thyme, one teaspoon salt, one and half teaspoon of pepper and cook. Stir while scraping the bottom until the onion begins to soften about three minutes.

5. Add vinegar and sugar and cook, stirring occasionally, while scraping the bottom, until liquid is reduced by about half, about one minute. Add tomatoes and stir to combine. Return the chicken legs to the pot skin side up in a single layer.

6. Place smart cooker steam rack in cooking pot over legs with handles folded under. Lower smart cooker steam basket onto rack, then put cauliflower in basket.

7. Close lid and set to locked position. Set regulator to “Sealed.” Press Start/stop function. Pressure cook on high for nine minutes.

8. Carefully remove basket and rack from the pot and transfer cauliflower to a medium bowl. To a bowl add butter, one teaspoon of salt and one half of teaspoon of pepper, and mash with a potato masher or fork until smooth.

9. Cut thighs and drumsticks apart, if desired, and serve with cauliflower mash and sauce, garnished with parsley and pepper, if desired.

A PICTURE IS COMING SOON.

Source www.chefiq.com

Perfectly Cooked Instant Pot Teriyaki Salmon

Instant Pot Teriyaki Salmon

Ingredients

1/2 C. soy sauce

1/4 C. mirin

1/4 C. water

2 Tbsp. brown sugar

1 tsp. sesame oil

2 garlic cloves, minced

1 inch fresh ginger, grated, or finely chopped

1 pound salmon, cut into 4 fillets

2 tsp. cornstarch or all-purpose flour

black pepper to taste

For garnish:

1 tsp sesame seeds

2 green onions, sliced

Directions

1. In a bowl combine the soy sauce, mirin, water, brown sugar, sesame oil, garlic, ginger and pinch of black pepper. Place the salmon filets in a foil pan. Pour ⅓ cup of the soy sauce mixture over the salmon filets and refrigerate for 30 minutes.

2. Place the trivet in the Instant Pot. Add 1 ¼ cups of water to the Instant pot. Place the foil pan with salmon filets on top of the trivet. Close and seal the Instant pot. Turn the venting knob to SEALING.

3. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display. Adjust the timer to 3 minutes. When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure. Remove the salmon filets from the pot. Remove the trivet and wash and dry the pot insert. Return the pot insert into the Instant Pot.

4. In a small bowl combine the cornstarch and 1 tablespoon of water. Press the SAUTE button on the Instant pot. Add the remaining soy sauce mixture and cornstarch mixture and stir to combine. Cook, stirring frequently, until the sauce has thickened to your liking. Press the CANCEL button. Pour the sauce over salmon filets. Garnish with sesame seeds and chopped green onions and serve.

Source Miss Wish

Flaky Air Fryer Salmon

Air Fryer Salmon

Ingredients

2 -4 salmon fillets about 6 oz each

2 tsp rub with love salmon rub (or any other kind you like)

1 garlic clove

Salt and pepper to taste

1 Tbsp Olive oil

Cooking spray

Directions

1. Season your salmon fillets with olive oil, pressed garlic, salmon rub, and salt (to taste). I like this local salmon rub, but this salmon rub works well too. To make your own salmon rub, combine 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1 tsp smoked paprika, and 1 teaspoon brown sugar.

2. If you’re using an oven air fryer, line the bottom of the baking sheet with foil. If you’re using the basket type do not use foil. Instead, spray the bottom of it with nonstick spray.

3. Bake the salmon at 400 degrees Fahrenheit for 10-15 minutes if using an oven air fryer. If you’re using the basket type, cook for at least 12 minutes and add more time as needed. The cook time will depend on the thickness of your salmon fillet. The thicker the salmon, the longer it will take to air-fry. Always make sure the internal temperature of the thickest part of the salmon is at least 145 degrees fahrehiet.

Notes

Helpful Recipe Tips

• Salmon size– Choose pieces of salmon fillet that are similar in size so they cook evenly and finish baking at the same time.

• Pat it dry– make sure the fillets are blotted dry with a paper towel so that the spices adhere better.

• Check for doneness– insert a meat thermometer into the thickest part of the fish to make sure it reaches at least 145 degrees Fahrenheit.

Source Simply Home-Cooked

Instant Pot Buffalo Chicken Lettuce Wraps

Ingredients

Buffalo Chicken Lettuce Wraps

For shredded buffalo chicken

1.25 lbs boneless skinless chicken breast

2 stalks celery, diced

1 small onion, diced

1 medium carrot, diced

1 cup buffalo wing sauce , see notes for homemade recipe

For serving

12 bib lettuce leaves

1 medium carrot, grated

1 stalk celery, diced

ranch or blue cheese dressing

Directions

For chicken

1. Using the Instant Pot, add chicken breasts, celery, carrot, onion, and buffalo sauce . Lightly stir to get sauce under the chicken. Close lid, seal pressure valve, and set on manual for 10 minutes. Start.

2. When time is up, either naturally release pressure, or manually release it by flipping the valve (careful!). Remove the lid, then remove the chicken breasts and place on a cutting board. Using 2 forks, shred the chicken. Add shredded chicken back to the pot with the buffalo sauce mixture; stir to coat.

For serving

1. Scoop 1/4 to 1/3 cup of chicken into each lettuce wrap, top with grated carrots and diced celery if desired. Add ranch or blue cheese* over the top of the chicken. Serve immediately

Source Domestic Super Hero

Taco Stuffed Peppers

Air Fryer Taco Stuffed Peppers

Ingredients

2 red bell peppers

1 lb ground sirloin

1 envelope taco seasoning

3/4 C. salsa

1 C. black beans drained

1 C. corn drained

1/2 C. cream cheese

1/2,C. shredded Mexican cheese blend

Directions

1. Cut the red bell peppers in half, top to bottom. Carefully trim out the seeds and ribs from the inside. Place the four pepper halves, cut side down, in the basket of your air fryer. Cook at 375 degrees F for ten minutes.

2. While the peppers are cooking, heat a non-stick skillet over medium-high heat. Add the ground sirloin and cook until no longer pink, breaking it up with a heat-safe spatula as it cooks. Stir in the salsa and taco seasoning and allow to simmer for a few minutes.

3. Stir in the corn, black beans and cream cheese. Remove from heat and stir until the cream cheese is completely combined. Remove the peppers and fill each of them generously. Return them to the air fryer basket, filling side up. You’ll have extra filling. Make another round of peppers. Or save the filling and mix it into Kraft macaroni and cheese with some extra salsa for another meal.

4. Cook at 400 degrees F for 5 minutes. Open the air fryer, top each pepper with some shredded cheese and heat again at 400 degrees for 1-2 minutes, just until the cheese is melted. Serve the peppers topped with sour cream and taco sauce

Source Foodtastic Mom

Roasted Butternut Squash

Roasted Butternut Squash For One

Ingredients


1 C. butternut squash , peeled and cubed

½ Tbsp. olive oil

⅛ tsp. ground cinnamon

⅛ tsp. ground ginger

⅛ tsp. turmeric

⅛ tsp. kosher salt

⅛ teaspoon coarsely ground black pepper

Instructions

1. Heat oven to 425° F (220° C).
Line a 9&13 baking dish with foil and grease it with cooking spray. Place the butternut squash cubes on a baking sheet and toss with olive oil and spices. Bake for twenty minutes.

Source One Dish Kitchen

1 2 16