Braised Chicken Drumsticks

 I don't normally cook with drumsticks, but this recipe may have changed my mind.  The kids begged me to make this one again soon.  We served it over wild rice, next to a salad.  

• Chicken drumsticks
• kosher salt
• black pepper
• tumeric
• onion powder
• garlic powder
• smoked paprika
• chicken broth
• stewed tomatoes
• onion
• garlic
• carrots
• celery
• fresh thyme, if desired

1. Season chicken with spices.  (I like putting it all in a ziplock bag and mixing until coated).
2. Add olive oil to cast iron skillet and heat on medium-hi.  Once hot, place chicken in the pan and sear on both sides, about 5 mins each side.  
3. While the chicken is cooking, preheat oven to 375.
4. Remove chicken and set aside.  Add in chicken broth and vegetables.  Place chicken in the skillet on top of the vegetable liquid.  
5. Transfer skillet to preheated oven and bake for about an hour.  

Marry Me Chicken

This was a fun twist on regular ol' chicken.  Yummy!

• 2 TBS olive oil
• 3 large chicken breasts (boneless, skinless)
• salt
• pepper
• 2 tsp garlic, minced
• 3/4 C chicken broth
• 1/2 C heavy cream
• 1/3 C parmesan cheese, grated (room temperature to avoid clumping)
• 1/2 C sun-dried tomatoes
• 1 tsp oregano
• red pepper flakes and fresh basil (for garnish), if desired

1. Preheat oven to 375.  Season the chicken with salt and pepper on both sides.  
2. Heat olive oil in cast iron skillet on medium-hi heat.  When hot, add chicken and sear both sides 3-4 mins each.  
3. Remove chicken from skillet and set aside.  
4. Add garlic to skillet and cook until fragrant.  Stir in remaining ingredients, except basil.  Bring to simmer, then return chicken to skillet.  Spoon sauce over the chicken, the transfer the skillet to the oven.  
5. Bake in preheated oven for 15-20 mins.  

Cheesy Chicken and Rice Casserole

 Truth be told, this one isn't my favorite, but the men in the house sure seem to enjoy it.  So it's on the rotation.  Very easy and you can basically just throw whatever you have available in.  

• 2-4 cups cooked rice
• 2 bags frozen veggies of choice
• 1 onion, diced
• 2 10.5 oz cans cream of chicken soup (GF)
• 1 cup sour cream
• 2 cups chopped, cooked chicken
• 1/2 tsp black pepper
• 1 cup cheddar cheese, shredded

1. Cook rice according to directions.  Preheat oven to 350.  
2. In a large bowl combine all ingredients except for the cheese.  (I precook the veggies in the microwave to decrease cooking time.)
3. Spray a 9x13 dish with baking spray and pour in rice mixture.  Top with cheese.  Cook uncovered in oven for 30mins, or until cheese is melted.  

Creamy Tortellini

 Frankly this isn't the healthiest meal, but my oh my is it it tasty!  I've discovered that Whole Foods sells gluten free tortellini and it's been a game changer!  The family devours this in no time.  I just add in whatever veggies we have on hand, usually frozen broccoli florets or peas and carrots, sometimes a few bags of frozen mixed veggies.  

• 9oz package of refrigerated 3-cheese tortellini
• 6 slices of bacon, chopped (I'll frequently use turkey bacon)
• 2 TBS butter (More if using turkey bacon)
• 1 TBS garlic, minced
• 1/2 tsp crushed red pepper 
• 3 TBS flour (I use Namaste GF flour)
• 1 cup heavy cream
• 2 cups frozen vegetables of your choice
• 2 cups frozen cooked chicken, diced
• 1/2 cup shredded parmesan cheese
• 2 TBS chives, chopped

1. In a large pot, prepare tortellini according to package directions.  Drain.
2. In a large skillet over medium/high heat cook chopped bacon until crispy.  Remove onto plate and allow fat to drain off.  Remove fat from skillet except for approximately 2 TBS.  
3. Add butter to the skillet with the bacon fat, then add garlic and crushed red pepper. Allow to cook until fragrant, about 1 minute.  Add in flour and stir with a whisk until it becomes a smooth paste.  Break up any lumps.  Pour in heavy cream and whisk until it thickens.  Add in vegetables and chicken and allow to defrost.  When the chicken and vegetables are warmed through, mix in the parmesan cheese and stir until the vegetables are coated with the melted sauce.  Add in the cooked tortellini and bacon.  Stir to combine then top with chopped chives.

IP Butter chicken

 This really was delicious.  I've heard about butter chicken before, but didn't know what it was.  I was pleasantly surprised with how yummy this was.  

• 2 TBS butter
• 2 TBS minced garlic
• 2 inch fresh ginger, grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground tumeric
• 1/2 tsp chili powder
• 1 tsp salt
• 2lbs chicken thighs, diced
• 17 oz tomato sauce
• 1 cup heavy whipping cream
• 2 TBS parsley

1. Press Sauté on the Instant Pot.  Melt the butter then add the garlic and ginger.  Cook until fragrant (about 1 minute)
2. Add all the spices and the salt.  Stir while cooking for about a minute.  Add tomato sauce and 1/4 cup water.  
3. Stir in chicken thighs.  
4. Secure the lid, seal the vent, and pressure cook for 6 mins at high pressure, then quick release.  
5. When IP has released pressure, remove lid, switch to aute, and stir in the cream.  Allow the sauce to reduce a little.  Stir in parsley.
6. Serve over rice.

Sweet Chili Stir Fry

This recipe reminds me of Panda Express's sweet fire chicken.  Super yummy, although a little spicy and not super healthy...  The whole family gobbled it up quickly, even those that don't do well with spice or bell peppers.  Next time I'll need to double the recipe, there wasn't quite enough for my family, and definitely not enough for leftovers later.  

• 2lbs boneless skinless chicken thighs, cubed
• 2 tsp garlic powder
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 3 TBS corn starch
• 1/4 cup vegetable oil + 2 TBS vegetable oil
• 2 bell peppers, sliced
• 1 red onion, sliced
• 1 bag of frozen green beans
• 1 TBS minced garlic
• 1 TBS fresh ginger, grated
• 1/4 tsp sesame oil
• 1 1/4 cup sweet chili sauce

1. In a large bowl, toss 2 TBS oil, garlic powder, ground ginger, salt and pepper in with the cubed chicken thighs.  Add corn starch and stir to coat.  
2. Heat 1/4 cup of vegetable oil in a large pan over medium-high heat.  Once heated, cook the chicken in sections so as not to over crowd.  Cook until golden.  Remove chicken once cooked.  Add in bell peppers and red onion and cook until soft.  Add in minced garlic and grated ginger and cook until fragrant.  Add in remaining ingredients and cook until warm.  
3. Serve over rice.  

Cashew Chicken

Since going gluten free, basically the only Chinese food I get, I have to make.  And how I miss it.  This recipe had me reliving my glory days, prior to going GF.  :)  The kids really seemed to like it, too.  We put it over some rice, and it was a fast, tasty, and decently healthy. 

• 1 1/2 lbs chicken breasts (or thighs), cut into 1" cubes
• 1/8 tsp salt
• 1/8 tsp pepper
• 2 tsp avacado oil
• 1 green bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 white onion, cut into chunks
• 1/4 cup roasted cashews
• 1 TBS rice wine vinegar 
• 3 TBS soy sauce, tamari sauce, or liquid aminos
• 2 tsp sesame oil
• 1 tsp ground ginger
• 2 TBS garlic, minced
• 1 TBS chili garlic sauce (more or less according to how spicy you like it)
• sesame seeds
• chopped onions 

1. In a small bowl, mix chili garlic sauce, minced garlic, ginger, salt, and pepper.  Set aside.
2. Heat pan on low heat and toast cashews until lightly brown.  Set aside.  
3. Add avocado oil to the pan, and increase heat to high and add chicken.  Cook through.  Mix in chopped pepper, onion, and the sauce mixture.  Cook on high for 5 minutes.  
4. Add in the soy sauce (or soy sauce substitute), cashews, and rice wine vinegar.  Cook until sauce has thickened.  Top with sesame seeds and green onions, then serve.  :)

Pasta with artichokes and sundried tomatoes

Most of the family really enjoyed this.  The pine nuts added a great little crunch.  and the flavor was top notch.  We added chopped chicken from a rotisserie chicken to the dish, and added a fruit salad.  

• 8 oz (GF) Pasta penne or rotini 

• 2 TBS olive oil

• 3 cloves garlic minced

• 1/4 cup sun-dried tomatoes, chopped

• 1 cup artichoke hearts, chopped

• 3 TBS capers

• 5 oz spinach

• 1 TBS olive oil

• 1/3 cup pine nuts, toasted

1. Cook pasta until al dente. Drain.
2. In a large skillet, heat 2 TBS olive oil on medium heat. Add minced garlic, chopped sun-dried tomatoes, chopped artichokes, and capers. Cook for 2 minutes.
3. Add spinach. Continue cooking until the spinach wilts, stirring frequently.
4. Add cooked pasta and 1 TBS olive oil. Cook on medium-low heat, for about 1 minute.
5. Add salt to taste, if desired. Top with toasted pine nuts.

Instant Pot Chicken Pot Pie Soup

This had some great flavor, and I loved that it was lactose-free for my lactose intolerant family members.  BUT it didn't taste lactose free at all.  The cashews really help add a creamy consistency, and help so it doesn't taste like coconut.  The family all really enjoyed it.  Shhhh.  Don't tell them how healthy it is.  :)

• 2 large boneless skinless chicken breasts, cut into bite-sized chunks
• 2 TBS ghee or olive oil
• 1 onion, diced 
• 3 carrots, diced
• 3 stalks celery, sliced
• 5-6 cloves garlic, minced
• 1 lb red potatoes, diced
• 2 cups chicken broth or stock
• 1 cup full-fat canned coconut cream
• 1 cup cashews
• 2 TBS fresh thyme leaves
• 1 1/2 tsp salt
• 1 1/2 tsp dried sage
• freshly cracked black pepper to taste

1. Turn IP on to Saute mode.  Melt ghee in the pot, then add onion, carrots, and celery, stirring regularly.  Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
2. Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to IP.  Secure lid with the valve in sealing position and cook Manual High Pressure for 10 mins.  
3. Meanwhile, add coconut milk and cashews to a high speed blender.  Blend until very very smooth.
4. When time is up, quick release then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.  

*****If you don't have a high-speed blender, soak your cashews in hot water for a few hours, then drain and proceed with directions.*****

Chicken Gyros with Tzatziki Sauce

These were fabulous.  Definitely a Pintrest win.  The whole family enjoyed these, and they were even better the second day.  Next time I'll be sure to marinate the chicken overnight and make the Tzatziki sauce the day before.

Marinade

• 1 lemon, juiced
• 1 cup plain yogurt
• 1/2 tsp salt
• 1 tsp dried oregano
• 1 tsp paprika
• 1 1/2 lbs chicken tenders or thighs
• 1 TBS olive oil

Tzatziki Sauce

• 1/2 cucumber, seeded with skin removed
• 1 cup plain Greek yogurt, full fat
• 3 cloves garlic, minced
• 1 TBS red wine vinegar
• 2 tsp fresh dill, minced
• salt and pepper, to taste

For the Gyros

• Pitas or flat bread
• Tomatoes, quartered or sliced
• Red onion
• Avacado
• Sliced cucumber

1. Add chicken to a large zip lock bag.  In a mixing bowl, combine lemon juice, plain Greek yogurt, salt, oregano, and paprika.  Pour into zip lock bag and toss until the chicken is well coated.  Refrigerate at least 30 minutes, but ideally overnight.
2. Grate the cucumber, using a cheese grater.  Place on a couple paper towels and squeeze as much liquid out as possible.  Transfer the cucumber to a medium bowl and combine with the Greek yogurt, garlic, red wine vinegar, fresh dill, and salt and pepper to taste.  Cover the sauce and refrigerate until ready to use.  
3. Heat the olive oil in a large skillet over medium high heat.  Once hot, add the marinated chicken tenders or thighs to the skillet, working in batches if necessary.  Cook the chicken for 5 minutes, undisturbed, before flipping to the other side to cook for an additional 5-10 minutes, or until fully cooked.
4. As the chicken cooks, warm the pita/flatbread
5. Build the gyros by spreading the Tzatziki sauce onto each pita, and top with fresh toppings and chicken.  

Badia Chicken Thighs

This recipe came from my darling Aunt Liz.  Delicious and minimal prep work involved.  Add a side of veggies and a side of fruit, and it's an easy, healthy (although not low-fat) meal. 

• 2 lbs chicken thighs
• 2 TBS dijon mustard
• 2 TBS olive oil
• salt and pepper, to taste
• Badia seasoning, to taste (You can get this at any Walmart or grocery store in the seasoning section)

1. Place defrosted chicken thighs in a large zip lock bag.  Add in the Dijon mustard, olive oil, salt and pepper, and Badia seasoning.  Toss around to coat evenly.  Marinate in refrigerator overnight.  
2. Preheat oven to 375.  Place chicken in baking dish, and top with more Badia seasoning.  Cover the chicken with an oven-safe lid, or foil would probably work too.  Cook for one hour.  

Kirsten's Chicken Enchilada Soup

And another fabulous one from Girl's night! 

• 2 lbs chicken tenderloins
• 1 large can black beans, drained and rinsed
• 2 cans corn, drained
• 2 cans rotel tomatoes
• 1 can tomato sauce
• garlic salt to season
• onion powder to season
• 1 TBS cumin
• 1 TBS chili powder
• 4 cup chicken broth

Toppings:

• Monterrey jack cheese
• avocado, sliced
• sour cream
• lime wedges
• tortilla strips
• cilantro

1. Put chicken, garlic salt, onion powder, rotel tomatoes, tomato sauce, cumin, and chili powder in pressure cooker on chicken setting.
2. Once chicken is done, shred.  Add black beans, corn, and chicken broth.  Cook on chicken setting.  Serve.  Top with your favorite toppings.  

Shannon's Butternut Squash and Sausage Risotto

A friend invited me to a Girls Dish Night where we all brought a main dish and recipe and shared.  So yummy.  This was one of the dishes served.  Delicious, not too long to make, and pretty healthy.  The kids enjoyed it too.  We doubled it for our family.

• 10 oz raw lean ground turkey
• 2 Italian Chicken Sausage Links
• 1/2 cup + 2 TBS dry white Jasmine rice
• 1 1/2 cup vegetable stock
• 2 cups spinach, chopped
• 1 shallot, sliced
• 1/2 clove garlic, minced

Toppings:

• Salt and black pepper, to taste
• grated Parmesan cheese
• cilantro, for garnish

1. Cook the rice according to the directions on the package, using vegetable stock for the liquid
2. Preheat oven to 400.  Peel and cube butternut squash.  Place on a baking sheet, lined with parchment paper.  Spray the tops with cooking spray and sprinkle with sea salt and pepper.  Roast in the oven for 30 minutes, flipping halfway.  Set aside.
3. In a large skillet or pan, brown the ground turkey over medium heat.  Once browned, add shallots and garlic, sliced chicken sausage, and chopped spinach.  Cook until the garlic is fragrant, the sausage is browned, and the spinach is wilted.  Turn heat down to low. 
4. Add the cooked rice and roasted butternut squash to the skillet and stir until well combined.  Serve and garnish as desired.

Alfredo Sauce

One of my favorite people in the world showed me this recipe.  I throw in some leftover grilled chicken, steam fresh broccoli, and serve it over spaghetti squash.  Good enough to make for company, and easy enough to make during the weekday. 

• 1/2 cup butter
• 1 pint heavy whipping cream
• 4 oz cream cheese
• 2 tsp minced garlic
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 1/2 cup grated Parmesan cheese

1. In a medium saucepan, add butter, heavy whipping cream, and cream cheese.  Cook over medium heat and whisk until melted.  Add the minced garlic, garlic powder, italian seasoning, salt and pepper.  Continue to whisk until smooth.  Add the grated parmesan cheese.
2. Bring to a simmer and continue to cook for about 3-5 mins, or until it starts to thicken.  Toss in chicken and whatever veggies you want to add, then serve over pasta or spaghetti squash.  

Broccoli Casserole

Lots of flavor, plenty of veggies, low carb, and easy to make ahead of time.  I doubled the recipe and put one of the dishes in the freezer.  I'll defrost and bake later.  Love this for the weekday or taking dinner to someone.  Instead of using chicken breasts, I simplified and used a pre-cooked rotisserie chicken.  Tilton family gives the thumbs up.  :)

• 2 lbs boneless, skinless chicken breast, cubed
• 1 TBS olive oil
• 2 10 oz bag cauliflower rice
• 16 oz bag broccoli
• 2 large eggs, whisked
• 3 cups shredded mozzarella cheese
• 2 tsp coarse sea salt (if doubling, use 3)
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp butter
• 1 cup shredded Italian blend cheese

1. Preheat oven to 400 degrees.  Spray a large 3 quart baking dish with non-stick cooking spray.  Set aside.
2. Slice chicken breasts in half horizontally to make thinner, lightly coat them with olive oil and place on a baking sheet.  Liberally season with salt and pepper, bake for 20 minutes.
3. While the chicken is baking, heat the bags of cauliflower rice according to directions (I saute in a little bit of olive oil).  
4. When chicken is finished, remove from oven and let cool for 5 minutes.  Carefully chop into bite sized pieces.  
5. In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder, and butter.  Toss together until fully combined.
6. Transfer to casserole mixture to the prepared baking dish and top with Italian cheese blend.  
7. Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly.  Let cool 10 minutes before serving.  

Sweet BBQ Cola Chicken

This has quickly become a family favorite.  Great served with IP corn on the cob and some GF biscuits!  Not that I ever cook an unhealthy dinner like that...  :)

• 4-6 Bone-in chicken thighs (I use boneless thighs and breasts)
• 1 TBS garlic powder
• 1 tsp kosher salt
• fresh ground pepper, to taste
• 1 cup gluten-free BBQ sauce
• 1 cup raspberry jam - SEEDLESS!
• 1 cup cola soda (Hansen's natural soda is great!  No diet soda)

1. Preheat oven to 400.  
2. Place chicken thighs in large casserole dish.  Sprinkly with garlic powder, salt, and pepper.
3. In a large bowl, mix BBQ sauce, jam, and soda.  Pour mixture over chicken.
4. Place chicken in oven for 1 hour and 15 minutes, basting chicken every 20 minutes with the juices

Hawaiian Pineapple Chicken

I was a huge fan of this meal!  Mmm mm mm.  Not exactly health food, but so delish, and easy to make!!  My Ninja crockpot/stove/oven made this a one pot meal.

• 4 Chicken Thighs (I used 6 chicken breasts)
• 2 Cups pineapple, cut into 1" chunks (I used a can of pineapple, but I bet fresh would be divine!)
• 1 yellow onion, cut into 1" chunks
• 3 TBS honey
• 2 TBS soy sauce (or Tamari Sauce if GF)
• 1/2 cup dark brown sugar (I used light)
• 1 TBS grated ginger
• 2 garlic cloves, minced
• 2 tsp sesame seeds for garnish
• 1 TBS cornstarch
• 1 red bell pepper, cut into 1" chunks
• parsley for garnish

1. In a medium skillet, brown chicken in oil on both sides for 3-5 minutes on high heat.  
2. Add the pineapple and onion to the bottom of the slow cooker.  
3. Mix the honey, soy sauce, brown sugar, grated ginger, and garlic into the slow cooker.  Top it with the chicken.  Cook on low for 5 hours or high for 3 hours.  
4. Add the cornstarch and a TBS of water.  Mix and add to the slow cooker.  Add the bell peppers and let it cook an additional 30 minutes.  (This is a great time to start your rice!)
5. Serve with parsley and sesame seeds for garnish, if desired.

Spicy Paleo Sticky Chicken IP

This was a little too spicy for the family, so I'll need to adjust it a little the next time, but the flavor was amazing!

• 2-3 lbs Bone-In Chicken thighs or legs (I did boneless skinless chicken breasts)
• 2 TBS coconut oil
• 1 TBS chipotle powder
• 1 TBS cumin
• 1 tsp coriander
• 1 tsp ginger
• 1 tsp garlic powder
• 1 tsp tumeric
• 1 TBS Himalayan Pink Salt (I used Kosher salt)
• 1 tsp ground black pepper
• 1/2 tsp ground cayenne pepper
• Sesame seeds for garnish
• Cilantro for garnish
• Chopped green onion for garnish
• 1/4 cup raw honey
• 2 TBS unsulphured black strap molasses 
• 2 TBS sirracha
• 2 TBS lemon juice
• 1/2 cup water

1. Pat the chicken dry with paper towels
2. Combine dry ingredients in a small bowl.  Coat the chicken and rub well on all sides.
3. Turn Instant Pot on to saute with lid off.  Add coconut oil and brown all sides of chicken.  Don't overcrowd the chicken, you may need to do a few batches.
4. Remove chicken from IP and carefully add 1/2 cup water.  Scrape the chicken bits off with a wooden spoon.  Add the steaming rack, and carefully stack chicken.  Set IP for Manual for 12-13 minutes.  (Less if using smaller pieces of chicken.  I cooked for 10 mins)  Make sure the steam valve is closed.
5. While the chicken is cooking, combine the honey, molasses, sirracha, and lemon juice in a small bowl.  
6. When chicken is done cooking, quick release and remove chicken.  Add in the sauce to all the leftover juices.  Turn IP to Saute, and allow to come to a boil, whisking occasionally.  Allow to thicken, about 10 minutes.  (If it gets too thick, just add a little water)  
7. When the sauce has thickened, turn IP to Keep Warm.  Using tongs, dip the chicken into the sauce to coat all sides.  Garnish as desired. 

Freezer Chicken

This has become my new favorite thing!!!  I am so so grateful for whatever lady decided to post this to Pinterest!!

This is just seven different marinades.  The steps are this:



You put the thaw (never frozen) chicken in a zip lock bag with the marinade, then freeze it.

Allow the chicken to thaw overnight, or by immersing the bag in a bowl of cold water for a couple hours.

Preheat oven to 425, cook chicken for appros 25 minutes, or until no longer pink, turning half way through the cooking time.

Allow to rest 5-10 minutes after cooking.

Easy peasy, healthy, and fast.  Not bad tasting, either!


Each of these recipes serves 2, so we double it for our family.  I generally quadruple it to make two batches at a time.  :)  You could also choose to not freeze the chicken, just marinate it for at least a couple hours.  The flavor isn't as strong, but it still works!





1.  Cilantro Lime Chicken Marinade (serves 2)

• 1 TBS olive oil
• 1 TBS lime juice
• 2 tsp honey
• 1/4 cup cilantro leaves, chopped
• 1 clove garlic
• 1/8 tsp salt

2.  Sweet Chili Chicken Marinade (serves 2)

• 1.5 TBS soy sauce (or Tamari sauce, if Gluten Free)
• 3 TBS sweet chili sauce
• 2 TBS water (add just before baking)

3.  Jerk Chicken

• 1/2 tsp dried thyme leaves
• 1/2 tsp ground allspice
• 1 TBS brown sugar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp ground cinnamon
• 1/8 tsp cayenne pepper
• 1 TBS olive oil
• 1 TBS lime juice

4.  Lemon Ginger Chicken Marinade

• 1 TBS olive oil
• 1 tsp lemon juice
• 1 tsp minced ginger
• 1/8 tsp salt
• 1/8 tsp red pepper flakes

5.  Soy Honey Garlic Chicken Marinade (serves 2)

• 1 TBS olive oil
• 1 TBS soy sauce (or Tamari Sauce, if gluten free)
• 2 TBS honey
• 1 clove garlic, minced
• 2 TBS water (add just before baking)

6.  Yogurt Curry Chicken

• 2 TBS yogurt
• 2 tsp lime juice
• 1/8 tsp salt
• 1 tsp curry powder
• 1/2 tsp brown sugar

7.  Chipotle Lime Chicken Marinade (Serves 2)

• 1 TBS olive oil
• 1 tsp adobo sauce (from a can of chipotle peppers)
• 1/4 tsp paprika
• 1 tsp brown sugar
• 1 clove garlic, minced
• 1 TBS lime juice
• 1/8 tsp salt

Instant Pot Taco Soup

The family loved this!  We even had an extra kid over for dinner, and he enjoyed it too.  Mama win!!!

• 1 cup cooked ground beef
• 1/2 cup diced onion
• 1/3 tsp salt
• 1/8 tsp black pepper
• 3 tsp ranch dressing mix
• 2 tsp taco seasoning
• 1 5.25 oz can corn
• 1 5.25 can diced tomatoes
• 1 3.3 can diced green chilies
• 1 15 oz can Pinto Beans
• 1 cup water

1. Place all ingredients into the pot.  Lock the lid.  Choose the Soup setting, and adjust to 10 minutes.  Allow for NPR for 5 minutes, then quick release remaining pressure.  :)