1/2c sun dried tomatoes (sun dried with no oil or grape tomatoes) halved
1 tbsp Italian seasoning
1 tbsp garlic minced
2lbs chicken breast (about 2 large breasts, diced into 1-inch cubes)
3 cups low sodium chicken broth low sodium
3 cups whole wheat pasta I used one 12 oz. box
3/4c cottage cheese 2%
3/4c plain Greek yogurt 2%
2 cups spinach baby
1/4c basil fresh, or 1 tsp dried basil
1.Set your Instant Pot to saute and lightly spray the pot with cooking spray. Once your pot is hot, add the sun0dried tomatoes, Italian seasoning, and garlic. Cook for about 30 seconds until fragrant.
2. Add your cubed chicken to the pot and cook 2-3 minutes, stirring often. This is prevent your chicken from clumping together while it’s under pressure. Once your chicken is browned on all sides, add your chicken broth.
3.Add your pasta to the pot and stir well, ensuring that all noodles are below the liquid.
4. Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the time for 3 minutes.
5.While your chicken is cooking, blend the cottage cheese and Greek yogurt together until smooth (in a blender or food processor)then set aside.
6.When the cook time is complete, quick release the pressure, and remove the lid. Stir. Drain any excess liquid from the pot.
7.While your noodles are still hot, stir in spinach and basil. Once the leaves have wilted, stir in your blended cottage cheese and grated parmesan. Serve immediately. Garnish with additional parmesan and fresh basil.
3 cups white chocolate chips
1 Tbsp coconut oil
4 cups multigrain Cheerios
4 cups rice Chex cereal
2 cups pretzel sticks
1 cup roasted cashews, optional
1 9oz bag peanut butter m&m eggs
1 cup pastel milk chocolate m&m’s
1/2c shredded sweetened coconut
extra white chocolate chips for topping
1.Line a baking sheet with parchment paper. Place the white chocolate chips and coconut oil in a microwave safe bowl. Microwave for 30 seconds at a time, stirring after each, until the chocolate is melted. Note: if you don’t have coconut firm up a bit more, but it’s not 100% necessary!
2.Mix in Cheerios, Chex, pretzel sticks and cashews on the baking sheet. Toss them gently. Add on half of each version of m&m’s. Drizzle the mixture all over with the white chocolate. Use a spatula or large spoon to gently (and somewhat quickly) toss the mix together, until all of the pieces are coated. Sprinkle in the remaining m&m’s and gently toss once more. If desired, sprinkle the entire sheet with the shredded coconut. You can also sprinkle on more white chocolate chips if you wish!
3.Let the mixture set for 20-30 minutes. Transfer to a large bowl or jar that you can cover or a resealable plastic bag. You can definitely make this a day or two ahead of time!
2 Tbsp olive oil
2lbs sirloin steak or your choice of cut
1/2 recipe Garlic Butter
1 Tbsp fresh parsley chopped (for garnish)
1 stick of butter, 1 1/2 cloves chopped garlic
1 Tbsp chopped parsley
1.Pat 2lbs steak dry and cut into bite-sized pieces. Season generously with salt and pepper to taste.
2.Heat oil in olive oil in a large skillet over high heat. Once heated, add steak in a single layer (you may have to cook them in batches).
3.Cook for about 2 minutes without stirring, then give them a stir and cook for a couple of minutes more, until browned on all sides and done to your liking.
4.Remove from skillet to a serving dish. If cooking in batches, add a little more olive oil to the pan before the next batch.
5. Reduce heat to medium and add garlic butter. Allow to melt and then pour over steak bites.
6.Garnish with chopped fresh parsley (optional) and serve. Enjoy!
15.5oz black beans
15.5oz black-eyed peas
15oz sweet corn
1 cup cilantro chopped
1/2 cup red bell pepper chopped or diced
1/2 cup orange bell pepper chopped or diced
1/2 cup red onions diced
1 tsp chili powder
1/2 tsp kosher salt
1/4 cup sugar
1/2 cup olive oil
1/3 cup white wine vinegar
1 Tbsp fresh lime juice
1.Drain, rinse, and pat dry the beans and corn. Transfer to a large bowl.
2.Add the cilantro and the remaining ingredients to the beans and corn mixture. Stir to Combine.
3.Serve cold or at room temperature.