One-pot Black Pepper Chicken

 

Ingredients:

3 lb Boneless Skinless Chicken, cut into cubes

6 Tablespoons lite soy sauce (3 Tbsp reserved)

6 Tablespoons white vinegar (3 Tbsp reserved)

2 Tablespoons honey

2 Tablespoons olive oil

4 Cloves of garlic, minced

1 to 2 red bell peppers, seeded and cut into strips

1 1/2 teaspoons fresh ground pepper

Dash or 2 of ground Ginger

Mix 3 Tblsp soy sauce, 3 Tblsp vinegar, and honey in small bowl and whisk together.  Add chicken, toss to coat.  Let marinate in refrigerator for at least half and hour.

Add oil to large saute pan and heat on meduim-low.  Add garlic and cook for about 30 seconds until garlic gets fragrant and golden without burning.

Add marinated chicken, cook for about 3 minutes.  Add the remaining liquids from marinate and reserved soy sauce and vinegar, peppers, ground pepper, and ground ginger.  Cook for another 10ish minutes until chicken is cooked and peppers are softened.

Pairs well with a side of rice or quinoa.

Weight Watcher info: Serving size: 1 cup | Smart points: 4 | Calories: 199 | Total Fat: 8 g | Carbohydrates: 4 g | Fiber: 1 g | Sugars: 2 g | Protein: 27 g |

Istant Pot Mac and Cheese

 

Ingredients:

-2 cups Water or Chicken Broth

-2 Tbsp Butter

-1/4 tsp Salt

-Pinch of Pepper

-1/4 tsp Seasoning Salt

- 2 cups small Elbow Macaroni (I like *Barilla Gluten Free Elbows)

-1 cup Sharp Cheddar Cheese, Shredded (would not recommend the shredded bag stuff)

-2/3 cup Heavy Cream

1. Turn on Saute' function and pour the water/broth into the inner liner of instantpot.

2. Add butter, salt, pepper, and season salt.  Stir and bring to a simmer.

3. Stir in macaroni and close the lid, cancel the Saute' function.  Set the steam release knob to sealing.  Cook on HIGH at 4 MINUTES.

4. When cook cycle ends, quick release pressure.  

5. Open lid and stir pasta.  Add Cheese, stir well, letting cheese it melt.

6. Stir in the heavy cream.  Taste and adjust salt, if needed.

7.Let sit and cool for a few minutes and it will thicken.