Tag Archives: Low-Carb

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

INSTANT POT BANANA BREAD BITES (GLUTEN FREE)

INSTANT POT BANANA BREAD BITES (GLUTEN FREE)

INGREDIENTS

3 bananas – medium sized, over ripe

1 ½ cups all-purpose gluten-free flour

1 C. sugar

⅓ C. vegetable oil

1 large egg

⅓ C. old fashioned oats, gluten-free

¼ C. chopped walnuts

1 tsp. baking soda

1 tsp. vanilla extract

½ tsp. cinnamon

¼ tsp. salt

Directions

1. In a large bowl, mix all the dry ingredients – flour, sugar, oats, walnuts, baking soda, cinnamon and salt. Mix together well.

2. In a separate bowl mash the bananas and add the remaining ingredients – vegetable oil, egg, vanilla extract. Mix well and then add to the bowl with the dry ingredients. Mix everything together by hand until its all well incorporated. No need to over mix.

3. Spray each silicone cup with just a little cooking spray. Use a spoon and fill each cup with the batter halfway. Don’t overfill! The batter will rise when cooking. Cover the silicone mold with pressure cooker safe lid or with aluminum foil.

4. Add 1 cup of water to the bottom of the Instant Pot liner. Place silicone mold onto trivet and lower down into Instant Pot. Pressure cook (“manual” on some Instant Pots) for 10 minutes. When cooking time is up, let pressure release for 5 minutes. You can then release the remaining

5. Carefully remove the trivet with and silicone mold and let it sit for about 10 minutes to cool. Banana bites should then pop right out and are ready to enjoy!

Source Recipe Teacher

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

Instant Pot buttered cabbage

Instant Pot buttered cabbage

Ingredients


1 head green cabbage

1 C. vegetable stock

2 Tbsp. butter

1 tsp. salt


¼ tsp. ground black pepper

Directions

1. Wash the cabbage, and remove the core. Then cut into cubes and add to the Instant Pot. Using a wooden spoon or your hands, quickly break down the cabbage cubes to separate the leaves into individual pieces.

2. Add the butter, and season with salt and ground black pepper. Add a cup of vegetable stock, or use water. I strongly recommend that you use vegetable stock instead of water as it adds a great flavor to the cabbage.

3. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure.

4. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam and carefully remove the lid. Stir the cabbage to make sure that the butter and seasonings are evenly distributed, and serve. I recommend serving this cabbage with a squeeze of fresh lemon juice.

Source Little Sunny Kitchen

The Best Seasoned Roasted Cauliflower

The Best Seasoned Roasted Cauliflower

Ingredients

1 head cauliflower

1/4 c. olive oil

1 1/2 tsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. chili powder

1 tsp. cumin

1/4 tsp. pepper

1 tsp. salt

Directions

1. Preheat your oven to 425 degrees. Line a cookie sheet with parchment or foil paper if desired. You can do it without parchment, I just think it makes cleaning up easier.
Rinse the cauliflower cut the florets off, placing them in a large bowl.

2. Drizzle the olive oil over the florets, and add the seasoning. Toss together with your hands or a spoon. Spread evenly over the prepared cookie sheet. Bake at 425 degrees for about thirty minutes or until the edges are browned and crisp. Stir once or twice during the cooking time. Season with more salt and pepper if desired

Source The Pretty Bee

Air Fryer Buffalo Wings

Air Fryer Buffalo Wings

INGREDIENTS

2 lbs chicken wings, thawed

1 Tbsp. baking powder

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. onion powder

1/2 tsp. garlic powder

BUFFALO SAUCE INGREDIENTS

1/2 C. butter, (1 stick)

1/4 tsp. garlic powder

2/3 C. Frank’s RedHot Buffalo Sauce

Directions

1. Start by patting the wings dry with paper towels to remove any excess moisture. In a small bowl, mix the baking powder, salt, pepper, garlic powder, and onion powder. Then sprinkle the baking powder mixture over the chicken. Be sure to toss the chicken in the seasonings so that everything is evenly coated.

2. Add the chicken to the air fryer, and air fry for thirty-five minutes at 400 degrees flipping the chicken over halfway through cooking. (Note: Adjust the temperature to 390 degrees if using the Ninja Foodi.)

3. While the chicken is cooking, make the sauce. To make the sauce, add the Frank’s RedHot Buffalo Sauce, butter. and garlic powder to a small pot over medium heat. Cook the sauce until the butter is completely melted, and the sauce begins to simmer. Reduce the heat to low, so that the sauce stays warm while the wings finish cooking.

4. Once the wings are finished cooking, add them to a medium bowl. Pour the buffalo sauce over the wings and toss them to ensure that they are evenly coated in the sauce.

5. Serve immediately with celery, and your favorite dipping sauce.

Sources Curbing Carbs

Pioneer Woman’s Instant Pot Sticky Pork Lettuce Wraps

Instant Pot Sticky Pork Lettuce Wraps

Ingredients

FOR THE PICKLED ONION:

1/2 c. rice vinegar (or other white vinegar)

2 tbsp. sugar

1 tsp. kosher salt

Pinch of red pepper flakes

1 small red onion, halved and thinly sliced

FOR THE PORK AND SAUCE:

1/2 c. plus 2 tablespoons packed light brown sugar

2 tsp. ground ginger

2 tsp. five-spice powder

2 tsp. kosher salt, plus more to taste

1 tsp. black pepper

1 tsp. mustard powder

1 1/2 to 2 pounds boneless pork shoulder, cut into thirds

2 tbsp. olive oil

2/3 c. low-sodium chicken broth

1/4 c. hoisin sauce

1/4 c. soy sauce

3 tbsp. rice vinegar

2 tbsp. Thai sweet chili sauce

1 tbsp. Sriracha, or more to taste

1 tbsp. cornstarch

Bibb lettuce leaves, toasted sesame seeds and sliced scallions, for serving

Directions

1. For the pickled onion: Bring the vinegar, sugar, salt, red pepper flakes and 1/2 cup water to a boil in a small saucepan. Put the red onion in a heatproof bowl and pour the vinegar mixture on top. Cover and refrigerate until ready to serve.

2. For the pork: Whisk 2 tablespoons brown sugar, the ginger, five-spice powder, salt, pepper and mustard powder in a large bowl. Add the pork, turning to coat in the rub. Add the olive oil to a 6- or 8-quart Instant Pot and set to sauté. When hot, add the pork and brown 2 minutes per side. Remove to a plate. Add the broth to the pot and scrape up the browned bits from the bottom. Whisk in the hoisin sauce, soy sauce, vinegar, chili sauce and Sriracha. Return the pork to the pot.

3. Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 45 minutes. After the time is up, let the pressure release naturally for 10 minutes, then carefully turn the valve to the venting position to release the remaining pressure. Turn off the pot and remove the lid. Remove the pork to a baking sheet and shred with 2 forks.

4. Set the Instant Pot to sauté, then stir in the remaining 1/2 cup brown sugar. Remove 3 tablespoons of the liquid from the pot to a small bowl; whisk in the cornstarch. Pour the cornstarch mixture into the pot and cook, stirring, until the sauce is thickened, about 10 minutes; season with salt. Return the pork to the pot and stir. Serve the pork in the lettuce leaves and top with the pickled onion, sesame seeds and scallions.

Source The Pioneer Woman

Hummus Dip

Hummus

Ingredients

1 1/2 cups Dried chickpeas, soaked in cold water for at least 8 hours, drained

6 C. Water for cooking chickpeas

2 Garlic cloves

3 Tbsp. Fresh lemon juice

2 1/2 tsp. Kosher salt

1 tsp. Freshly ground black pepper

1/4 cup Tahini

3/4 cup Extra-virgin olive oil

Smoked paprika

Finely grated lemon zest

Olive oil

Directions

1. Add the drained chickpeas to the cooking pot. Add six cups of water. Close the lid and set to locked position. Set regulator to “Sealed.”

2. Set your instant pot to ‘Manual’ or ‘Pressure Cook’ function for thirty minutes. Once the cooking time is completed, let it pulse release. Remove the lid.

3. Drain the chickpeas into a strainer set over a bowl. Reserve approximately one cup of cooking liquid. Add the chickpeas to the bowl of a bowl of a food processor. Add garlic, lemon juice, pepper, salt and tahini and pulse to combine.

4. Add the reserved cooking liquid and and process until the mixture resembles a chunky purée. While food processor is running, slowly add the olive oil through the tube and process until smooth.

5. Transfer hummus to a serving bowl and garnish with paprika, lemon zest and a drizzle of olive oil if desired.

Source www.chefiq.com

Easy Mediterranean Instant Pot Chicken And Potatoes

Easy Mediterranean Instant Pot Chicken And Potatoes

INGREDIENTS:

2 Tbsp. olive oil

1/2 tsp. ground allspice (pimento)

1 tsp. smoked paprika

6 large chicken thighs bone in and skin on

1 C. (237mL) chicken broth or stock

1 tsp garlic purée

juice of 1 lemon

2 Tbsp honey

1 pound (453g) new potatoes halved

1 tsp. of fresh oregano

Directions

1. In a bowl, combine one tablespoon of the olive oil with salt, smoked paprika and allspice. Add in chicken thighs and coat well.

2. Heat the other one tablespoon of oil in the Instant Pot insert using the sauté mode, then add the chicken thighs and brown on both sides, for about six minutes total.

3. Switch off the Instant Pot and remove any excess oil. Pour in the chicken stock and deglaze the Instant Pot insert. Add in the rest of the ingredients, place on the lid, lock it and set the valve to the sealing position. Set the Instant Pot to manual pressure, high pressure for eight minutes.

4. When done, allow for a five minutes natural pressure release. Then perform a quick pressure release to remove any remaining pressure.

MAKE IT WITH GRAVY (OPTIONAL):

1. Remove all ingredients from the Instant Pot and set it to sauté mode. Make a paste of one tablespoon each cornstarch and water, and add to the Instant Pot.

2. Cook on sauté mode until it thickens, stirring occasionally to prevent burning.

Source Recipes from a pantry

1 2 12