Savory Butternut Squash Side Dish

 Savory Butternut Squash Side Dish

1 Small Butternut Squash

1 lb. of Brussels Sprouts 

2 Tablespoons Olive Oil 

1/2 teaspoons nutmeg

1/2 teaspoons cinnamon 

2 Tablespoons butter

2 Tablespoons maple syrup 

1 teaspoon soy sauce

1/3 cup of pecans

1/4 cup of dried cranberries

Air Fryer set to 390 degrees

In a bowl toss butternut squash, Brussels sprouts, olive oil, cinnamon, and nutmeg. Toss in the Air Fryer for 10 min stirring halfway through. Veggies should be tender but crisp when done.

In a frying pan melt butter and then add maple syrup, sauce, pecans and dried cranberries. When fully coated pour over the veggie mix and serve.

Instantpot chicken bowls

Add the following in order to instant pot
1 lb chicken breast, diced
1 pkg taco seasoning
1 cup chicken stock
  -mix until coated
1 15 oz can black beans, drained
1 15 oz corn drained
1 cup salsa
1 4oz can chopped green chili
   -mix all ingredients
1 cup rice (I prefer basmati)
  -dump on top (do not mix)
Set on manual (release valve sealed) for 10 minutes
After 10 minutes, open release valve. Once all pressure is released.  Stir contents and add one cup of cheese. Replace lid for a few minutes for cheese to melt. Stir and serve.

Cafe Rio Shredded Chicken

 

• 4-6 Chicken Breasts washed and trimmed
• ▢½ bottle Zesty Italian Dressing (approx 1 cup)
• ▢1 packet Dry Ranch Dressing (approx 3 tablespoons)
• ▢½ cup Water
• ▢½ tablespoon Minced Garlic
• ▢½ tablespoon Chili Powder
• ▢½ tablespoon Ground Cumin

Crock pot: Cook on low 4-6 hours. Shred before serving.

Protein Balls (PB&J)

 

Ingredients:

2 cups old fashioned oats (slightly broken down in blender)

1 cup peanut butter (all natural, no stir)

2/3 cup honey

1/2 cup shredded unsweetened coconut

1/2 - mix-ins, mini chocolate chips &/or craisins

1 scoop vanilla protein powder

1/8 cup chia seeds

1 tsp pure vanilla extract

dash of sea salt

1. combine all dry ingredients in a kitchen-aid mixing bowl.

2. Using the paddle attachment, mix until well blended

3. Add wet ingredients to dry ingredients and mix until a "dough" forms.

4. Scoop into balls with a 2 inch cookie scoop.

5. Place onto a cookie sheet and refrigerate for at least one hour before serving.

6. Store in the refrigerator for up to one week.

Honey Garlic Sticky Chicken

 

Ingredients:

2 lbs chicken; I like boneless thighs, but boneless breast work too

1 to 2 tbsp olive oil

1/2 cup honey

1/2 cup ketchup

1/4 soy sauce (I use GF to make this meal GF)

4 cloves of garlic, minced

1 tbsp corn starch

2 tbsp water

Turn instapot on saute mode and heat olive oil. sear each chicken thighs for 1 or 2 minutes of each side.  Meanwhile in a small mixing bowl mix honey, ketchup, soy sauce, and garlic.  After all chicken has been seared, add all chicken back into instapot and turn off saute mode.  Pour mixture over chicken.  place lid on and set knob to sealing.  Cook 10 minutes. Rapid release and remove chicken (keep the liquid inside the pot.  Mix corn starch and water together and add to liquid.  Turn on saute mode and stir until thickened.  Replace chicken and coat.

Serve over rice and choice of steamed veggie.

One Pan Honey Garlic Chicken

 

• 4 Tablespoons + 1 1/2 Tablespoons olive oil, divided 
• 3 Tablespoons honey 
• 3 cloves garlic, minced 
• 1 Tablespoon low-sodium soy sauce or coconut aminos 
• 1/8 teaspoon salt 
• 1/8 teaspoon black pepper 
• 1 pound chicken breast or tenderloins 
• 4 medium red potatoes 
• 2 cups chopped fresh broccoli florets

0. 
   

   OVEN DIRECTIONS:

1. Preheat oven to 400°F/200°C. Lightly oil a baking sheet or line it with foil and mist with cooking spray. 
2. In a small bowl, whisk together 4 tablespoons olive oil, honey, garlic, soy sauce, salt, and pepper. Combine the olive oil mixture and chicken in a resealable bag or other container or dish. Coat the chicken well, then let marinate while you prepare the potatoes and broccoli. 
3. Rinse the potatoes and cut them into 1-inch cubes or pieces. Cut the broccoli florets into bite-size pieces. Place potatoes and broccoli in a single layer on the prepared baking sheet. Drizzle 1 to 1 1/2 tablespoons olive oil and season with salt and pepper. Stir around to coat, then return potatoes and broccoli to a single layer. 
4. Place the chicken in a single layer over the potatoes and broccoli and pour the marinade mixture over all. 
5. Cook in the preheated oven until the chicken is completely cooked through (internal temperature of 165°F/75°C) and potatoes are fork-tender, about 25-30 minutes. Then broil on high for 2-3 minutes, or until chicken is caramelized and veggies are slightly charred, or cooked to your liking. 

0. AIR FRYER DIRECTIONS:

1. Make glaze and pour over chicken, and set aside to marinate while you prep the veggies. 
2. Put veggies in basket and stir in 1-2 tablespoons of oil. 
3. Place chicken over veggies and pour remaining glaze over chicken and veggies. 
4. Air fry at 360˚F/180°C for 14 minutes, flipping chicken once and stirring vegetables midway. Remove chicken at internal temperature of 165°F/75°C, and tent chicken. Cook veggies for another 5-8 minutes at 350˚F/175˚C until they are done to your liking.

Spanish Rice

 

• 2 cups long grain rice
• 1/8 cup oil
• 8 oz tomato sauce
• 6 stems cilantro (optional)
• 1 tsp salt
• 1 tsp minced garlic
• 4 cups water (or 4 cups chicken lower sodium chicken broth - and no bouillon)
• 1 cube chicken flavored bouillon
• dash cumin
• dash garlic pepper

Instructions

 

• Heat oil in large frying pan on medium heat.
• Add rice and cook until golden brown.
• Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
• When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
• Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving.

*This makes a very large batch.  I split it into 4,  place the other 3 batches in ziplock bags and freeze.  Then works perfect when I need a side dish in the future.  To reheat I dump into a frying pan and warm on medium-high heat.