3-4 limes (1/3c)
1/4 cup olive oil 1 can unpressed coconut milk 3-4 cloves garlic pressed 1/4 teaspoon ground ginger 2 teaspoons seasoned salt* 1/2 teaspoon black pepper 1/2 cup fresh parsley, chopped Combine all ingredients and pour over your chicken. Refrigerate for at least 30 min before cooking. If making this as a freezer meal, add all ingredients to a gallon size freezer bag, label and store until needed. Cooking Options: Bake (thawed or fresh) at 425 for 20-25 minutes - I use a meat thermometer to cook to 160 degrees then rest for five minutes before slicing; crockpot for 5-6 hours on low (6-7 hours from frozen); or grill (thawed or fresh) for 3-4 minutes per side, again using a meat thermometer to 160 degrees and allow to rest for five minutes before slicing. Instant Pot: Add the chicken, marinade and all, and cook on manual for 8-10 minutes depending how large your breasts are. Quick Release and serve immediately. If cooking from frozen, double your IP cook time to 16-20 minutes. Variations
*Homemade Seasoned Salt 1/4c pink himalayan salt 4t black pepper 1t paprika Combine well and store in a jar or container. |
This recipe made it's first appearance in my Marinating Chicken post. It's so good, I decided it needed a post of its own! Grilling this is our favorite way to cook it, but all the cooking methods below taste delicious.
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This recipe started with some leftover roasted sweet potato cubes from dinner the night before. It was so delicious now I make it all on purpose, just for this recipe. I make and freeze my own beans in the Instant Pot (instructions here) but using canned is fine. If you keep healthy food prepped and ready to go, it's easy to make good choices. These store all week long in jars, just add toppings the day you're ready to eat one.
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Instant Pot Directions: Turn your IP to saute setting and brown the meat in the bottom until cooked through and crumbled. Turn off. Add everything up to the kale. You'll see in the pics my bone broth was frozen. You can use it either fresh, thawed or frozen! Put your lid on and seal, then set the soup setting for 7 minutes. Quick release and stir in all your reserved ingredients. If you want the broth a little thicker, mash or puree some of your beans before adding them in. Serve immediately.
Stove Top Directions: Brown the meat in a sauce pan on medium high heat until cooked through and crumbled. Add in the garlic, onion, celery, carrots, ginger and salt and saute until fragrant 3-4 minutes. Add your broth, water, bay leaves and kale and bring to a gentle boil. Lower to simmer and cover for 30-45 min. Stir in all your reserved ingredients. If you want the broth a little thicker, mash or puree some of your beans before adding them in. Serve immediately. BONUS: Instant pot fast navy beans. No soaking!!! Rinse and sort, add to the IP and cover with water. 1t salt, 1 garlic clove, a chunk of onion or 1t onion powder and a bay leaf. Use the bean setting for 25 min then NPR for 10 minutes. Perfectly cooked beans! I cook 2lb at a time and freeze in portions.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
Add all ingredients to your Instant Pot, then cover with water by a good 3". My broth was frozen so I covered it by 2". Close your lid, and use the bean setting for 30 minutes then do an NPR (natural pressure release) for at least 10 min. Use an immersion blender to blend them smooth. Top with any ingredients you choose! For our side dish on taco Tuesday I topped mine with chopped tomatoes, green onions and avocado. When I ate the delicious, creamy leftovers for lunch the next day I added more of the same PLUS some olives and spicy chipotle powder. SO GOOD!!
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
Turn the IP to saute, and when it reads hot, add the onion and vegan butter for 2-3 min or until translucent. Add cubed chicken, broth, mushrooms, paprika and salt. Put the lid on and hit manual for 7 minutes. Quick pressure release when done, and hit cancel then saute again. Spoon small amounts of the steaming hot sauce into the sour cream and mix quickly until you warm up the sour cream considerably (this stops it from curdling when you add it to the hot pot.) Stir the sour cream mix into the pot, then add your starch dissolved in water. Stir until thick. Serve over pasta of your choice or rice. We topped ours with green onions, parsley and hot sauce. YUM.
*If you don't have an instant pot, saute your onion and garlic in a pan or dutch oven. Add whole chicken breasts instead of cubed, and the broth, paprika and salt. Cover and simmer for 45 minutes. Uncover and remove chicken to cut/shred, add mushrooms to the sauce. Continue on from the sour cream steps above.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
2T tapioca starch, reserved
1 cup water, reserved 1 bag frozen peas, thawed Place the onion, parsnips, celery, wine and broth in the bottom of the IP. Add a layer of 5 bay leaves on top. Salt and pepper the chicken, then place them on top of the veggies. Close the lid, make sure you are sealed tight, and let her rip on Manual setting for 15 min. Do a quick release, then pull out the chicken and veggies. Cover to keep warm. Turn the IP back on to saute, while you strain the fat out of your broth. You can do it the old fashioned way, or with one of these nifty separators like I use. Put the strained broth back into the hot IP. Mix the tapioca starch with the water and whisk into your warming broth. As it starts to thicken, add in the peas and allow to warm and thicken to your desired consistency. Pour the gravy with peas over the top of the chicken and serve with a side of your veggies. Enjoy. This will very quickly become a family favorite, since even my pickest eater told me it was the best chicken he's ever eaten. Maybe if I make it another 9,000 times or so I'll even use up all my bay leaves. Enjoy!
Health
Turmeric Green Tea So, I eat and drink some funky stuff, but this was really terrible. I couldn't get it down without adding some raw honey to sweeten it up a bit because it's just hot turmeric water. I used my favorite Emperor's Mist green tea from Teavana but it just didn't cut it. I'm not sure I'll make this again, since I'd much rather do the lemon honey turmeric I'm used to eating by the spoonful. EDIT: I hear Teavana has shut down their ecommerce site, so if you're a green tea drinker check out The Republic of Tea. Fun We harvested more beautiful veggies from our Tower Garden, like the swiss chard I cooked up above. I managed to finish a good portion of a suitcase prop I'm making for the second grade school play, plus I took the kids to the zoo for some splash park fun. I love watching my boys interact with their little sister, and they all had a great time brushing goats in the petting zoo. We ended the week with a fun beach day and dinner out. There you have it for this week. I hope y'all have a great week this week! Stay healthy!
My goodness the days are just getting away from me!! I've been cooking and gardening away, as well as doing our normal family stuff and have had NO time to blog! So, here's a quick update on what I've been up to and some of my new favorite things! This week I tried out:
Each month Juice Plus+ has a new theme, and this month we are staying #activeinapril. We are making an effort to get the entire family out for some fresh air and exercise each day. The 7 Minute Workouts have been easy to fit into our busy schedule, and I definitely feel sore the next day after a workout. Ideally I'd like to do more than one a day, but until my beautiful little mini me's stop waking me up at night, one is better than none!
Instant Pot Recipes
I've tried quite a few variations on this recipe and this one was our personal family favorite - as in, everyone ate it! Many had seconds! Success! We typically eat brown rice, but in the hopes of wooing my pickiest eater to try this chicken teriyaki, I made organic white rice. Winner winner.
Since Earth Fare had boneless skinless chicken thighs on sale the week I made this, I used those, and don't you know I stocked up! So, I doubled the recipe below and half went into the crock with that night's dinner and the other half went into a freezer bag for a future crock pot meal. We fed four adults, three kids and still had leftovers for lunch the next day. I love it when a meal plan comes together. |
About Dana Merrill
I'm a busy mom of three, determined to maintain a healthy lifestyle amidst the beautiful chaos. Links
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