Pressure Cooker - Layered Enchilada Casserole *A Favorite*

Recipe from Great Food Fast by Bob Warden (sold here: on Amazon)

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

 

Ingredients

• 1 tablespoon olive oil
• 1 red onion, diced
• 1 pound lean ground beef
• Salt & Pepper
• 1 (16-ounce) jar chunky salsa
• 1 (4-ounce) can chopped green chiles, drained
• 2 tomatoes, diced
• 1/2 cup sliced black olives
• 1 tablespoon chopped fresh cilantro
• 12 (6-inch) soft corn tortillas*
• 1+1/2 cups shredded Mexican cheese blend*
• Sour cream

*Absolutely use corn tortillas, not flour.


Directions

1. Heat oil in a large sauté pan on the stove over high heat. Add onion, ground beef, and a pinch of salt & pepper, sautéing until browned.
2. Stir in salsa, green chiles, tomatoes, olives, and cilantro into the ground beef mixture, and remove from heat.
3. Fill the bottom of the pressure cooker with water, just until 1/4 of an inch deep. Ladle 1/5 of the beef and salsa mixture into the water, then cover with a later of 3 tortillas, overlapping to fit.
4. Cover tortillas with another layer of the beef mixture, and add another layer of tortillas. Repeat for another 2 layers, ending with tortillas topped with the final layer of beef mixture.
5. Cover & lock the cooker and select BEAN/LENTILS to cook for 5 minutes.
6. When timer beeps, release pressure and open. Sprinkle with cheese and close the lid again. Let sit for 10 minutes before serving with sour cream.

 

 

Pressure Cooker - Honey Garlic Chicken

Recipe from Great Food Fast by Bob Warden (sold here: on Amazon)

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons butter or margarine
• 1/2 cup chicken stock or broth
• 2 tablespoons minced garlic*
• 2 tablespoons honey
• 1 teaspoon soy sauce

*Absolutely do not use two tablespoons of minced garlic from a jar. The juices plus the garlic itself in that volume will overwhelm the dish. Press some fresh cloves or use maybe one tablespoon max if you only have the kind in a jar on hand.

Directions

• Toss chicken breasts with garlic powder, salt, and pepper.
• Select CHICKEN/MEAT to heat pot, and add butter until melted and sizzling.
• Place seasoned chicken in the cooker and brown on both sides.
• Pour the chicken stock into the pot.
• In a small bowl, combine minced garlic, honey, and soy sauce. Spread this mixture over the chicken breasts in the pot.
• Close & lock the lid. Select CANCEL and re-select CHICKEN/MEAT to start timer.**
• When the timer beeps, release pressure and serve immediately.

** This recipe calls for an 8 minute cook time. I cooked for a full 15. However the reason I did so was because I was using almost-frozen breasts. I'd moved them from the freezer to the fridge at 9am and by 6pm they had hardly thawed. I ran them under warm water while prepping ingredients, but the cookbook suggested adding 7 minutes to cook time for frozen chicken. If you're using fresh, just set a timer and I'd suggest 10. Use your best judgment based on the thickness of the chicken, and a meat thermometer upon completion.

Pressure Cooker - Sweet Onion Teriyaki Chicken

Recipe from Great Food Fast by Bob Warden (sold here: on Amazon)

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

Ingredients

• 2 tablespoons vegetable oil
• 2 large yellow onions, thinly sliced
• 4 boneless, skinless chicken breasts
• 1/3 cup reduced-sodium teriyaki sauce
• 1/4 cup chicken stock or broth
• 1 tablespoon minced garlic*
• 1/2 teaspoon onion powder
• 1+1/2 tablespoons light brown sugar
• 1 teaspoon cornstarch
• 2 tablespoons water

*Notes:
I recommend using fresh pressed garlic from cloves.

Directions

• With the cooker's lid off, select CHICKEN/MEAT and heat oil until sizzling.
• Place onions in the cooker and cook until they begin to caramelize, about 8 minutes.
• Cover with chicken, teriyaki sauce, chicken stock, garlic, and onion powder and toss to fully coat chicken.
• Close & Lock lid. Select CANCEL/KEEP WARM, and then choose CHICKEN/MEAT to restart timer. (*NOTE* The cookbook calls for 8 minutes cooking time. The pressure cooker I have auto sets to 15 minutes on the Chicken/Meat setting. When I made this, I ran it for the full 15 and think the chicken was a bit dry. I'd suggest 10-11 mins, just set a separate timer.)
• When timer beeps, release pressure and again select CHICKEN/MEAT to keep pot heating.
• Remove chicken and set aside.
• Whisk brown sugar and cornstarch into the 2 tablespoons of water, and add this mixture into the cooker, stirring in to the sauce. Let simmer for 2 minutes to thicken.
• Add the chicken back into the pot and cover with sauce.
• Serve with sauce and onions.

 

This is not a very colorful or visually appealing dish, but it is quite tasty!

 

Pressure Cooker - Orange Glazed Pork Chops *A Favorite*

Recipe from Great Food Fast by Bob Warden (sold here: on Amazon)

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

***I recommend DOUBLING the glaze ingredients, as this glaze is exceedingly delicious and simply just doesn't make enough for as much as you'll want to eat. I promise. But in case you don't believe me, here is the standard recipe.***

Base Ingredients

• 1 tbsp. vegetable oil
• 4 thick-cut pork chops (I used boneless, personal preference)
• salt & pepper
• 1 cup chicken stock/broth
• 1 tsp. fresh orange zest
• 1/4 tsp. dried thyme
• 1/4 tsp. onion powder

Glaze Ingredients

• 1/2 cup orange marmalade
• 2 tbsp. fresh orange juice
• 1 tbsp. apple cider vinegar
• 2 tsp. soy sauce
• 1 tsp. cornstarch

Directions

1. Select "CHICKEN/MEAT" and heat oil in pot until sizzling.
2. Generously season the chops with salt & pepper, place in the cooker & brown on each side.
3. Add the chicken stock, orange zest, thyme, and onion powder to the cooker and securely lock the cookers lid. Select "CHICKEN/MEAT." (15 min cooking time)
4. Optional: Prepare a side of minute white rice while the chops cook.
5. When the timer beeps, release pressure. Remove chops and let rest under foil.
6. Drain & discard all liquid in pot.
7. Select "CHICKEN/MEAT" and stir all remaining ingredients into the pot to create a glaze. Let cook until simmering (I let it boil a bit to make sure it was a nice thick glaze). Select "CANCEL/KEEP WARM" when glaze is finished.
8. Toss pork chops in glaze before serving. 

 

Optional: Squeeze fresh orange juice over final product for additional sweet flavor.

Pressure Cooker - Roast Chicken Deliciousness

Recipe from Power Pressure Cooker XL Cookbooklet

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

Ingredients

4 skinless, boneless chicken breasts (Ma & I recommend Smart Chicken brand - most fat already trimmed)

4-6 chicken thighs (skin on or off, your preference)

1 tbsp. garlic powder

1 tbsp. onion powder

1/3 tsp. dried rosemary

1/3 tsp. dried thyme

1 tbsp. salt

1 tbsp. black pepper

2 tbsp. olive oil

Directions

1. Mix all spices together & season the chicken well.
2. Select "CHICKEN/MEAT" and heat oil in pot until sizzling.
3. Brown all chicken pieces in the pot on both sides.
4. Once all chicken is browned, add all chicken to pot and seal the lid. Select "CANCEL/KEEP WARM."
5. Make sure pressure release valve is closed.
6. Select "CHICKEN/MEAT" and "TIME ADJUST" to 30 minutes.
7. When timer beeps, release pressure. Serve.

 

 

(I enjoyed my chicken with "Zucchini Noodles" - recipe found here: http://mydietadventurefunrecipes.blogspot.com/2013/10/zucchini-noodles.html )



Pressure Cooker - Mongolian Beef

Recipe from www.pressurecookingtoday.com

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

Ingredients

 

• 2 pounds flank steak
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced or pressed
• 1/2  cup soy sauce
• 1/2 cup water
• 2/3 cup dark brown sugar
• 1/2 teaspoon minced fresh ginger
• 2 tablespoons cornstarch
• 3 tablespoons water
• 3 green onions, sliced into 1-inch pieces

Directions
 

1. Cut beef into 1/4" strips (Note - take time first to cut off as much of the outer fat as you can.)
2. Heat oil in med-high heat on stovetop skillet. When oil is hot, brown meat in batches until all meat is browned - do not crowd. Transfer meat to plate when browned.
3. Sauté the garlic in a skillet for ~1 minute. Add to pressure cooker pot.
4. Add soy sauce, 1/2 cup water, brown sugar, and ginger to pressure cooker pot. Stir to combine.
5. Add browned meat to pot.
6. Close lid and ensure pressure valve is closed. Select CHICKEN/MEAT. (Will build pressure for 10-17 minutes before 15 minute cooking time.)
7. Use cooking time to prepare any side dishes as desired. I made Minute brown rice.
8. When cooking is done, carefully release pressure.
9. Transfer meat to a plate.
10. Combine cornstarch with 3 tablespoons water, stirring until smooth. Add cornstarch mixture to sauce in the pot, stirring constantly.
11. Select CHICKEN/MEAT to heat pot. Bring sauce to a boil, stirring constantly until sauce thickens (~2-3 minutes? The sauce should slide easily off the bottom of the pot as you stir when it is thick enough).
12. Select CANCEL/KEEP WARM. Add meat back into pot and cover with sauce.
13. Stir in green onions & serve.

 

Pressure Cooker - Thai Chicken Thighs (Peanut Butter Sauce)

Recipe from www.pressurecookingtoday.com.

 

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

Ingredients

 

• 1-2 tablespoons canola oil
• 2 lbs boneless, skinless chicken thighs (about 8 thighs)
• 1/2 cup chicken broth
• 1/4 cup peanut butter (standard, not "natural" pb)
• 1/4 cup soy sauce
• 1 tablespoon freeze dried cilantro (freeze dried = prepackaged/prechopped)
• 2 tablespoons lime juice
• 1/8-1/4 teaspoon red pepper flakes (I admit I forgot to buy this ingredient but I didn't miss it)
• 1 teaspoon ground ginger
• 1 tablespoon corn starch
• 2 tablespoons water
• 1/4 cup chopped peanuts
• green onions, chopped for garnish

Directions

 

1. Heat 1-2 tablespoons canola oil in skillet over medium-high heat. When oil is hot, brown the chicken thighs in small batches, do not crowd the pan (~4 at a time). Set the browned chicken aside on a platter.
2. In the inner pot of the pressure cooker, combine chicken broth, peanut butter, soy sauce, cilantro, lime juice, red pepper flakes and ginger. Stir well to combine ingredients.
3. Add the browned chicken to the pot, along with any juices that have collected on the platter. Put lid on and lock in place.
4. Select CHICKEN/MEAT. The cooker should run for 15 minutes after the initial ~10-17 minutes of pressure building.
5. While the meat is cooking, take this time to chop your peanuts and green onion garnish. This is also a good time to prepare a side of Minute white rice.
6. After cook time, carefully turn pressure valve (using tongs) to release pressure. Remove chicken thighs from pot, leaving the sauce.
7. In a small bowl, dissolve cornstarch in 2 tablespoons water. Add mixture to the sauce in the pot, stirring constantly. Select CHICKEN/MEAT to heat inner pot and bring sauce to a boil, while stirring constantly. When sauce thickens, select CANCEL add chicken thighs back to pot and coat with the sauce.
8. Serve garnished with chopped peanuts & green onions (on bed of rice, if desired).

Note from original recipe: If you're using a natural peanut butter or if your sauce is too thick before pressure cooking, add additional chicken broth. If using natural peanut butter, you'll need to add some sweetener to the recipe. 

 

 

Pressure Cooker - Mushroom Risotto

Recipe from the Power Pressure Cooker XL's YouTube, found here.

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

Ingredients

• 2 cups Arborio rice
• 4 cups chicken stock
• 2 garlic cloves, minced
• 1 onion, diced
• ~2 tablespoon olive oil
• 8 oz cremini (or any type) mushrooms
• 4 oz heavy cream
• 6 oz sherry cooking wine
• 2 oz butter
• 1 tsp salt
• 1 tsp pepper
• grated parmesean cheese - for topping
• fresh basil, chopped - for topping
• lemon zest - for topping, optional

Directions

1. Press RICE/RISOTTO button
2. Add olive oil, ~1 min to heat up
3. Add onions, garlic - stir up a little to "sweat" them - add salt & pepper
4. Add in this order: mushrooms, sherry, rice, stock
5. Stir briefly to mix all together
6. Place the lid on the cooker, lock the lid & make sure pressure release valve is closed
7. Press CANCEL, then press RICE/RISOTTO and then TIME ADJUSTMENT up to 13* minutes
8. Once timer reaches 0 hit CANCEL, release pressure, open.
9. Add butter, stir, then add cream.
10. Plate, top with parmesan cheese, basil & lemon zest.

*I've made this twice as of this posting (4.11.16) and both times I cooked for the recommended 8 minutes to start. Both times I wound up with too much liquid and had to re-cook for another few minutes.*

Pressure Cooker - Apple Cider Pork Loin

Recipe From http://www.powerpressurecooker.com/rsp_details.php?rpid=25

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

Ingredients

• 2lb center cut pork loin
• ~2-4 tablespoons olive oil
• 2 cup apple cider
• 1 medium onion, sliced
• 2 apples, cored & sliced
• 1 tablespoon sea salt
• 1 tablespoon pepper
• 1 tablespoon minced dry onion

Directions

1. Season the pork loin with salt, pepper, & minced dry onions
2. Heat olive oil in a cast iron skillet
3. Sear the pork loin on all sides in skillet
4. Press Chicken/Meat button, add olive oil to inner pot.
5. Sautee onions in pot
6. Add all remaining ingredients & pork loin to pot
7. Place the lid on the cooker, lock the lid & make sure pressure release valve is closed
8. Press CANCEL button
9. Press CHICKEN/MEAT button, then TIME ADJUSTMENT to 30 minutes*
10. Once timer reaches 0 hit CANCEL, release pressure, open.
11. Serve with apple & onion mixture from pot.

*When I made this (only once as of 4.11.16 posting this), I cooked for 20 mins per the recipe and the meat was still undercooked in the middle. After another 15 mins, it was a bit dry. So I'd suggest a middle 30 minutes - but perhaps use a meat thermometer to test.*

Cranberry Upside-Down Cakes

Recipe From: http://roostblog.com/roost/cranberry-almond-upside-down-cakes.html

*Makes roughly 8-ish cakes. Double recipe if necessary.

Ingredients for cake:

• 2 1/2 cups almond flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1+1/2 tsp ground cinnamon
• 1 tsp ground all spice
• 3 eggs
• 1/2 cup coconut oil (MELTED)
• 1/2 cup honey
• Canned whipped cream

Ingredients for cranberry layer:

• 1+1/2 cups fresh cranberries (1 bag has plenty)
• 1 TBSP freshly grated orange zest
• 1 TBSP freshly grated lemon zest
• 1/4 cup honey

Directions:

1. Preheat oven to 350 degrees & line your muffin tin. I used parchment paper muffin cups I bought at Hy-Vee. Or, you can just cut out squares of parchment paper and make your own!

2. Combine flour, salt, baking soda, cinnamon, and all spice in a bowl. In a separate bowl combine eggs, melted coconut oil, and honey. (Hand mixer helps)

3. Combine all wet and dry ingredients and set aside.

4. Toss cranberries with orange zest, lemon zest, and honey. Arrange mixture into a single layer at the bottom of each muffin cup.

5. Top with cake batter and cover evenly.

6. Place pan into oven for 20-25 minutes or until tops are golden brown & fully cooked. 

7. Top with a dollop of your favorite whipped topping and sprinkle of cinnamon.

8. Enjoy!

Paleo Sweet Potato Casserole

Recipe from: http://cupcakesomg.blogspot.com/2012/07/paleo-sweet-potato-casserole-and-rest.html

Casserole Ingredients:

• 4 large sweet potatoes
• 1/2 cup canned coconut milk
• 1 TBSP coconut oil
• 1-2 TBSP maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• juice of half an orange

Pecan Topping Ingredients:

• 3/4 cup chopped raw pecans
• 1 tsp cinnamon
• 1 TBSP maple syrup
• 1 tsp melted coconut oil

Directions:

1. Peel and dice sweet potatoes into large chunks.

2. Bring a large pot of water to a boil and preheat oven to 350 degrees.  (I recommend using something like a soup pot. Give yourself plenty of room to work with)

3. Add sweet potatoes to water & boil until fork-tender. ~10 minutes. Turn off heat.

4. Drain potatoes, then dump them back into the large pot w/ other ingredients.

5. Using a hand mixer, blend until potatoes reach desired consistency and flavor. You may want to add a little more coconut milk, spices, or syrup based on your taste.

6. In a separate bowl, combine all topping ingredients & mix until pecans are well coated.

7. Dump sweet potatoes into an oven-safe dish and top with pecans.

8. Bake for about 15 minutes, until topping is browned. Serve warm. (I baked mine for about 20 minutes.)

9. Enjoy!! Yay!!!

Sorry it's blurry, the damn casserole wouldn't sit still for the picture.

Note: The picture on the blog where I found this one showed the casserole in a round glass dish. I realized after I was halfway through my preparation that the only glass casserole dish I own is a rectangular one. This is fine, however the sheer surface area size meant I had to increase my pecan topping quite a bit. I didn't measure how much more I added, I just sort of threw in some more pecans and a dash of everything else and added it to the rest. No worries.

Cinnamon Salted Caramel Brownies : Vegan, Gluten Free

Recipe From: BakerBettie website

Note: This is an expensive recipe. Almost all of the ingredients will come from the HyVee Health Market, and things like Almond Butter, Coconut Oil, Real Maple Syrup, and Almond Flour aren't cheap. But they are typically staples you only use a small amount of in other recipes. You use a lot of these in this recipe, but I promise it is worth it. This recipe is DELICIOUS. It is rich, so you're not tempted to eat more than one brownie at a time, so they last a while! Make it. Enjoy it. You won't regret it!

Ingredients:

for the salted caramel sauce:

• 1 cup almond butter
• 1 1/4 cup pure ("real") maple syrup
• 3/4 cup solid coconut oil
• 2 tablespoon vanilla extract
• 2 teaspoon cinnamon
• 3/4 teaspoon salt

for the brownies

• 1 1/2 cups of salted caramel sauce (from above)
• 1/2 cup unsweetened cocoa powder (i bought regular cocoa powder and it was fine)
• 2 cups sifted almond flour

Directions (prepare to get sticky):

• In a large mixing bowl, combine cocoa powder and almond flour.

• Put all ingredients for the salted caramel sauce into a food processor or high-speed blender.

• Blend on high for two minutes, scraping the sides down periodically. *DON'T SKIP ON BLENDING FOR THIS LONG.* Blending for this long will create the sticky caramel-like sauce!

• Pour 1 1/2 cups of the salted caramel sauce into the flour/cocoa mixture and stir until well combined.

• Spread the mixture evenly into a lightly oiled parchment paper-lined 8x8 pan.

• Bake at 360 degrees for 12-20 minutes, until a toothpick inserted into the middle comes out clean. 

• Drizzle warm salted caramel sauce over the top of the brownies. 

Earlier, I poured any remaining sauce from the food processor to a measuring cup. I now put the cup into the microwave for about 15 seconds to warm it up enough to pour.

• Allow to cool in the pan.
• Enjoy!

Slow-Cooker Tortilla-Less Chicken Soup

Recipe From: Paleo Slow Cooking: Gluten Free Recipes Made Simple by Chrissy Gower

Ingredients:

• 1 medium yellow onion, chopped
• 4 celery stalks, chopped
• 3 carrots, chopped
• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• 2 garlic cloves, minced
• 1 jalepeno pepper, diced (I left this out as I am a wuss when it comes to spicy foods)
• 16 ounces chicken broth
• (1) 14.5 oz can diced tomatoes w/ green chiles 
• (1) 28-ounce can enchilada sauce (I used mild, but use whatever you like for your spiciness preference!)
• 1 1/2 teaspoon cumin
• 1 1/2 teaspoon chili powder
• 1/2 cup coconut milk

Directions:

• In a medium-size pan, saute the onion, celery, and carrots in the olive oil until onions are translucent (3-5 minutes over medium heat)
• Place sauteed veggies in the slow cooker
• Rinse & trim the chicken breast (if necessary) and add to the slow cooker.
• Add remaining ingredients, stir, cover, and cook on low for 8-10 hours.

Notes:

I cooked for 9 hours and found it was perfect.

I added shredded mozzarella cheese to my servings as I'm kind of a wimp with spiciness! 

Also a fun add-in: crunched up pieces off HyVee Brand Black Bean & Quinoa tortilla chips.

Enjoy!

Clean "Ranch" Dressing

Recipe From: Delilah
This is perfect to dip veggies in!

Ingredients:

• 1 container Chobani Greek yogurt, plain flavor
• Garlic powder, salt, pepper, parsley to taste

Directions:

• Scoop the yogurt into a small tupperware container.
• Stir in the seasonings. 

It's that easy!

Just make sure you SLOWLY add in the seasonings and taste as you go. The first time I made this, I put in WAY too much garlic and had to scrap the whole thing. But, once you perfect it, it tastes just like ranch without all the bad stuff!

Enjoy!

Stuffed Bell Peppers w/ Quinoa & Cheese

Recipe From: Robin Takes 5 Cookbook - adjusted by replacing goat cheese with mozzarella, and replacing rice with quinoa.

Ingredients:

• 8 oz lean ground beef (I used a whole lb.. I bought huge peppers. This makes four)
• 2 tsp olive oil
• 2 tsp onion and herb seasoning (salt-free) (I used Mrs. Dash) - I also used more than 2 teaspoons since I used more meat - eyeball it.
• 1 cup cooked quinoa (follow directions on box to cook) (get pre-washed quinoa in the HyVee Health Market)
• 1/3 cup shredded mozzarella cheese (again, I used more)
• 4 large bell peppers (red, orange, whatever you like)

Directions:

Note: Cook the quinoa first!! It takes about 15 minutes so get this out of the way first.

• Preheat oven to 375 degrees.
• Heat oil in skillet at med-high heat, cook beef and break-up as it cooks. 
• Add seasoning and stir in to coat meat.
• Stir in the quinoa and cheese, cook until the cheese melts. Remove from heat.
• Cut off the stem from the peppers and remove the seeds (rinsing them out usually does this just fine). 
• Spoon the beef mixture into the peppers and arrange onto a pan (layered with parchment paper of course!) 
• Cover with foil and bake for 20 mins. 
• Uncover and bake another 10 ins until the peppers are tender.

Enjoy!

This was some leftovers, re-heated. I just sprinkled some extra cheese on before microwaving!

Lettuce Wraps w/ Grilled Steak & Cheese

Recipe From: Robin Takes 5 Cookbook

Ingredients:

• 1 1/4 lbs flank steak
• 1 head of iceberg lettuce - leaves separated
• 1/2 cup sliced red onion 
• 1 cup shredded mozzarella cheese
• 1 cup diced tomatoes
• 1 tablespoon coconut oil

Directions:

• Heat coconut oil into a skillet on medium-high heat.
• Season both sides of the steak with salt & pepper and place in pan.
• The recipe said to cook on each side 3-5 mins for medium to medium-rare. I ended up cooking it lots longer, flipping every 4 mins or so. I was cooking for my parents, who prefer more well-done, so that was part of it, but it also just was looking bloody for a LONG time. so just cut into it and check it as you go.
• Cut against the grain into 1/4-inch thick slices
• Arrange the lettuce leaves and serve buffet style with toppings (onion, cheese, tomato)

Enjoy!

We enjoyed these with Stuffed Peppers as well.

Zucchini Bruschetta

Recipe From: My Mom/Online?
When my mom gave me this recipe, it didn't have a title. I decided Zucchini Bruschetta was appropriate based on the ingredients!

Ingredients:

• 1 large zucchini
• 1 tomato, sliced
• Shaved parmesan cheese or shredded mozzarella cheese (I used a mixture of both!)
• Olive oil
• Garlic powder
• Salt & Pepper to taste

Directions:

• Preheat oven to 375 degrees.
• Slice the zucchini in half. Slice off part of the underside if necessary to keep stable.
• Brush with olive oil and sprinkle with garlic powder.
• Top with slices of tomato, salt & pepper to taste.
• Top with cheese mixture.
• Line pan with parchment paper. 
• Place zucchini halves in pan.
• Bake for 20-30 minutes (I would even do 40 minutes if the zucchini is very large/thick to ensure it's cooked all the way through)

Enjoy!

Melt In Your Mouth Chicken

Recipe From: My Mom provided this one for me, however I've seen it shared on Facebook from various sources, so I apologize for not knowing who actually invented it. If you know, please tell me so I can give credit!

Ingredients:

• 1/2 cup shaved parmesan cheese
• 1 cup plain Greek yogurt
• 1 tsp garlic powder
• 1 1/2 tsp seasoning salt (I used Mrs. Dash)
• 1/2 tsp black pepper

Directions:

Line a glass baking pan with parchment paper. Spread the mixture over 4 boneless, skinless chicken breasts. Bake at 375 degrees for 20-45 minutes. *check temp* 

Note: Next time I make this, I plan to make a slice in the chicken breasts length-wise, and spreading some of the mixture inside the breasts as well to add to the overall moisture of the end product and to enhance the flavor. 

Enjoy!

Pictured here with a side of baby carrots and Zucchini Noodles

Clean Eating Lemon Zucchini Chicken

Recipe From: Mom (online?)

Ingredients:

• 1 lb boneless, skinless chicken breasts, cubed
• 3/4 lb zucchini, cubed
• 1/2 medium red onion, chopped
• 1/2 TBSP olive oil
• Juice of 1 lemon
• Zest of 1/2 lemon
• 1/2 TBSP garlic powder

Directions:

• Sautee the onion in the olive oil.
• Add the chicken, zucchini, lemon juice, lemon zest, and garlic powder to the skillet.
• If you have a lot of water in the pan, feel free to remove some. Or you can let it cook out as you cook the dish.
• Cook however long it takes for the chicken to cook all the way through.

Allow to cool slightly, and enjoy!

Chicken Salad w/ Grapes

Recipe From: Paleotable.com

Ingredients:

• 1 - 1 1/2 lbs cooked chicken cut into SMALL bite-size pieces. OR shredded.
• 1 cup red grapes, quartered
• 1 cup celery, sliced thin
• 1/2 cup unsweetened dried cherries (optional - I never use these)
• 1/2 cup roasted/chopped nuts (hazelnuts, pecans, etc - I use pecans)
• 1 cup cottage cheese, blended/food processed until smooth
• 1/2 tsp sea salt
• 1/2 tsp black pepper 

Directions:

• Combine everything into a bowl.

Enjoy!

Notes:

To cook the chicken, I typically cut the uncooked breasts into very small (quarter-size) pieces and cook it on the stovetop in a skillet with about a tablespoon of olive oil. Just make sure its cooked all the way through. The website author recommends using leftover rotisserie chicken as well, but I like making my own.