Sausage potato hash

 

Ingredients

• 2 tbsp olive oil
• 3 large potatoes (can use sweet potatoes or baking potatoes or mix) peeled and cubed
• 1/2 tsp salt or to taste
• 1/4 tsp pepper or to taste
• 1 small onion chopped
• 3/4 lb ground Italian sausage, mild
• 1/2 red bell pepper chopped
• 1/2 green bell pepper chopped
• 3 cloves garlic minced
• 1/4 tsp red pepper flakes

Instructions

• Add the olive oil to a large skillet and heat over medium heat. Add the cubed potatoes, season with salt and pepper and cook for 7 to 10 minutes, until they're about half way cooked through, stirring occasionally.
• Add the onion and cook for another 3 minutes, stirring occasionally. 
• Add the sausage, bell peppers, garlic and red pepper flakes to the skillet and stir. Reduce the heat, and continue cooking until potatoes are cooked through, another 10 minutes. You can also cover the skillet, this will cook the potatoes a bit faster.
• Taste for seasoning and adjust with salt and pepper if needed. Serve with fried eggs.

Mexican stuffed sweet potatoes

 

Ingredients

Sweet Potato Skins

• 4-5 medium sweet potatoes
• 1 tbsp oil
• 1 onion finely diced
• 2 cloves of garlic minced
• ½ red bell pepper, finely chopped
• 1 14 oz can black beans rinsed and drained
• 1 14 oz can corn rinsed and drained
• 1 lb chicken breasts, grilled or cooked and chopped
• 3-4 tbsp salsa sauce or to taste (optional)
• salt and pepper to taste
• pinch of chili optional
• 1 cup Mexican cheese (120g) shredded

Avocado Aioli

• 1 Avocado
• 1-2 tbsp mayonnaise 
• 1-2 garlic cloves
• 1 tsp lemon juice
• salt and pepper to taste

Instructions 

Sweet Potato Skins 

• Preheat oven to to 400°F and lightly grease a baking sheet.
• Pierce sweet potatoes a few times with a fork. Arrange them on the tray and roast for about 40-50 minutes, or until tender. (can also cook in microwave)
• While sweet potatoes are baking, heat the oil in a pan. Add the onions and bell pepper and sauté until roasted and softened, about 3-5 minutes. Add the garlic and roast for a further minute until fragrant. Sprinkle with salt, pepper or other seasonings to taste. Set aside.
• When sweet potatoes are fork-tender remove from the oven. Let cool for 5 minutes, or until cool enough to handle. Cut them in half and scoop out the flesh with a spoon, leaving a thin layer of potato inside of the skins. Mash the soft flesh, add roasted onion mixture, beans, corn, salsa, and chicken and mix to combine.
• Brush the sides of your sweet potato skins with a tiny bit of oil. Scoop the filling inside and sprinkle over non-dairy cheese
• Bake for about 5-10 minutes or until cheese is melted.

Avocado Aioli

• Cut the avocado in a half, remove the core. Scoop out the flesh and mash. Add the remaining ingredients for the aioli, mix to combine. Taste and adjust seasonings to your wish.

To serve

• Serve baked sweet potato skins with aioli or other dips of choice. Sprinkle over fresh scallions, parsley or cilantro and a squeeze of lime juice.
• Enjoy!

Avocado chicken roll up

 

Ingredients:

- 1 yellow onion, diced

- Sun-dried tomatoes in oil

- Chicken breasts, cooked and chopped

- Avocado, smashed and seasoned

- Tortillas

- Garlic aioli

1. Sauté yellow onions on high heat to caramelize.  Add in sun-dried tomatoes.  Season.

2. Assemble wrap by spreading avocado, adding onion and sun-dried tomato mixture and chicken.  Drizzle with aioli.  Roll-up.

Stuffed shells

Ingredients

• 1 (24 oz) jar marinara sauce
• 1 (15 oz) container ricotta cheese
• 2 c. shredded Italian blend cheese divided (you can substitute with shredded mozzarella cheese)
• ½ c. grated Parmesan cheese
• 1 lb. ground beef 
• 1 c. chopped onion
• 1 egg
• ¼ c. pesto
• 1 (12 oz) box Jumbo pasta shells, cooked, drained, and rinsed in cold water*

Instructions

1. Preheat oven to 350 degrees.
2. Brown ground beef and onion in a large skillet over medium-high heat. Allow beef to cool.
3. Combine 1.5 c. of the shredded Italian blend cheese, ricotta cheese, Parmesan cheese, egg, pesto and ½ of the beef in a large bowl.

4. Place ¾ c. of the pasta sauce in the bottom of a 13x9 in baking dish. Combine the remaining beef and pasta sauce in a bowl; set aside.

5. Fill the cooked, cooled shells with the beef and cheese mixture. Place the shells in the baking dish.

6. Top the shells with the beef and sauce mixture. Sprinkle remaining ½ c. of Italian cheese over top.

7. Cover with foil. Bake for 40 minutes or until heated through. Remove the foil cover during the final 5-10 minutes to allow the cheese on top to brown.

Instant pot coconut chicken curry

 

Ingredients

• 1 Tablespoon Olive oil
• 1 small yellow onion, diced
• 1 small Red bell pepper, thinly sliced into strips
• 1 1/2 Pounds boneless, skinless chicken thighs, cut into 1-1/2 inch pieces
• 4 Cloves garlic, minced
• 1 Tablespoon Curry powder
• 1 Tablespoon Dried basil
• 1 Teaspoon Salt, or to taste
• 1/2 Teaspoon Chili powder
• 1/4 Teaspoon White pepper, optional
• 1/4 Teaspoon Ground ginger, or to taste
• 1 Can (13.6 ounces) unsweetened full fat coconut milk
• 1 ½ Tablespoons Cornstarch
• Cooked rice, for serving
• Chopped fresh cilantro, for garnish

Instructions

1. Select the “SAUTÉ” function on the Instant Pot and heat up the olive oil.

2. Add diced onion and prepared peppers to the hot oil; cook for 2 minutes.

3. Stir in chicken pieces and garlic.

4. Season with curry, basil, salt, chili powder, white pepper, and ground ginger.

5. Cook and stir until chicken is just browned, about 2 minutes.

6. Add coconut milk to the pot and using a wooden spoon, scrape up the brown bits from the bottom of the pot.

7. Turn OFF the Instant Pot by selecting CANCEL. Secure the lid and make sure the vent is closed.

8. Select MANUAL (or PRESSURE COOK) and set to cook for 5 minutes.

9. When time is up, do a quick release.

10. When the pin drops, remove the lid.

11. Carefully remove 1/4 cup of the liquid from the pot and into a small bowl; whisk the cornstarch into the liquid until thoroughly combined.

12. Whisk the cornstarch mixture (slurry) back into the Instant Pot; mix and stir around until incorporated and sauce is thickened.

13. Serve Coconut Curry Chicken over the rice and garnish with cilantro.

Instant pot creamy chicken rigatoni

 

Ingredients

• 1/2 pound rigatoni pasta
• 1 pound chicken cut into bite size pieces
• 24 oz marinara sauce keep jar to fill half way with water
• 2 bell peppers cut into large pieces
• 1 yellow onion sliced
• 3/4 cup half and half or heavy cream
• salt, pepper, garlic powder to taste
• 1 tablespoon olive oil
• 2-3 tablespoons fresh basil

Instructions

1. Heat Instant Pot to Saute. Add olive oil. Once pot says HOT, add chicken. Sprinkle with salt, pepper, garlic powder and then let cook till brown on one side, about 2-3 minutes. Stir and make sure no chicken pieces are sticking to the bottom. Hit cancel.

2. Add peppers and onions on top of the chicken. Add pasta. Add marinara sauce and then fill jar halfway and add water, about 1 cup. Push any noodles that are above the sauce into it.

3. Put lid on the Instant Pot and turn to sealed. Use the manual function and change the timer to 5 minutes. Let cook. Once finished, do a quick release then add the half and half . Stir to distribute. Add additional seasonings to taste. Add basil and serve.

Caprese chicken kebabs

  

Ingredients

• 1 3/4 lbs boneless skinless chicken breasts
• 1 lb. grape tomatoes
• 1 Tbsp olive oil
• 1 (8 oz) package mozzarella balls, drained
• Salt and freshly ground black pepper
• 3 Tbsp store-bought or homemade balsamic glaze

Homemade Pesto

• 2 cups (40g) slightly packed fresh basil leaves
• 3 Tbsp finely shredded parmesan cheese
• 2 Tbsp pine nuts or chopped walnuts
• 1 large garlic clove, minced (1 1/2 tsp)
• 1/3 cup olive oil (regular or extra virgin)

Instructions

1. If using wooden skewers soak in water at least 1 hour (I like to soak overnight. I used 11 8-inch skewers).

2. Preheat a grill over medium-high heat to about 425 degrees.

3. Thread chicken and tomatoes onto skewers (as pictured above, 4 pieces of chicken and 3 tomatoes per skewer).

4. Brush both sides with 1 Tbsp olive oil and season both sides with salt and pepper.

5. Grill chicken kebabs about 4 - 6 minutes per side until chicken registers 165 in center.

6. Meanwhile prepare pesto, in a food processor pulse basil, parmesan, pine nuts and garlic several times until minced.

7. Season with salt and pepper to taste and with food processor running slowly pour in olive oil.

8. Once kebabs have cooked through remove from grill and thread one mozzarella ball onto each end of the skewer, spoon pesto over kebabs and drizzle with balsamic glaze. Serve warm.