CROCK POT ZUPPA TOSCANA

INGREDIENTS

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•  1 lb ground hot Italian sausage
•  1 tbsp garlic minced
•  1 yellow onion chopped
•  4 russet potato diced
•  1 pinch salt to taste
•  1 pinch black pepper to taste
•  4 cup chicken broth (32 oz)
•  water see recipe instructions
•  1 bunch kale stems removed and torn into bite-sized pieces
•  3/4 cup heavy whipping cream
•  1/4 cup shredded parmesan cheese (for topping)

US Customary - Metric

INSTRUCTIONS

1. In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely at this point). Drain grease from skillet.
2. In a 6 quart crock pot (or bigger), add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn't, add up to 2 cups water so potatoes are covered.
3. Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
4. Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
5. Cover crock pot and cook on HIGH for another 30 minutes.
6. Serve zuppa toscana immediately with shredded parmesan cheese as garnish.

NUTRITION

389KCAL | FAT: 27G | SATURATED FAT: 12G | CHOLESTEROL: 76MG | SODIUM: 1788MG | POTASSIUM: 798MG | CARBOHYDRATES: 23G | FIBER: 1G | SUGAR: 1G | PROTEIN: 13G | VITAMIN A: 39.5% | VITAMIN C: 43.7% | CALCIUM: 11% | IRON: 11.7%

Avocado Chicken Salad

Ingredients:

• 2 large cooked chicken breasts shredded or chopped
• 2 large avocados
• 1 cup corn from 1 cooked cob
• 6 oz lean bacon cooked and chopped
• 1/4 cup Chives (or green onion), chopped
• 2 Tbsp Dill chopped, or to taste

Lemon Dressing:

• 3 Tbsp lemon juice freshly squeezed
• 3 Tbsp extra virgin olive oil
• 1 tsp sea salt or to taste
• 1/8 tsp black pepper

US Customary - Metric

Instructions

1. Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.
2. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
3. Add 1 cup of cooked corn (freshly cooked corn is best), toss in 1/4 cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.
4. Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard boiled egg if desired.

Recipe Notes

*You can use rotisserie chicken, cook your own chicken breast seasoned with salt and pepper or use well-drained canned chicken.
**For a healthier salad, you can use uncured turkey bacon which tastes amazing, but has less fat. 

Instant Pot Chicken Tacos

Ingredients

From https://www.wellplated.com/instant-pot-shredded-chicken-tacos/

FOR THE CHICKEN:

•  1 tablespoon extra-virgin olive oil — divided
•  2 pounds boneless skinless chicken breasts — (about 4 small/medium or 3 medium/large), cut in half if large
•  2 teaspoons kosher salt — divided
•  1/2 teaspoon black pepper
•  1 small yellow onion — or 1/2 large yellow onion, thinly sliced
•  4 cloves garlic — minced
•  2 teaspoons chili powder
•  3 chipotle peppers in adobo — individual peppers, NOT 3 cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)
•  1 can diced tomatoes in their juices — (14 ounces)
•  1/4 cup freshly squeezed lime juice — from about 1 medium lime

FOR THE AVOCADO SAUCE:

•  1 ripe avocado — peeled and pitted
•  3/4 cup nonfat plain Greek yogurt
•  2-4 tablespoons fresh lime juice
•  1/4 teaspoon kosher salt

FOR SERVING:

•  Old El Paso Stand & Stuff Taco Shells
•  Any other bonus toppings: fresh cilantro — diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado (either in place of or in addition to avocado sauce above)

Instructions

1. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
2. Set the Instant Pot to sauté. Heat 1/2 tablespoon of the olive oil. Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears.  Remove to a plate and set aside. Add the second half of the chicken and sear each side for 2 to 3 minutes each. Remove to the same plate.
3. With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off (on my model, I hit CANCEL). Stir in the chipotle peppers, tomatoes, and reserved chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.
4. Lock the lid in place. Cook on manual pressure for 8 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate. Turn the Instant Pot to SAUTE. Bring the cooking liquid to a simmer. Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, shred the chicken with two forks (or, once it is cool enough, your fingers).
5. Once the liquid is reduced, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.
6. Prepare the avocado sauce (I like to do this while the chicken is pressure cooking): In a food processor, blend together the avocado, Greek yogurt, 2 tablespoons lime juice, and salt until smooth. Taste and add additional salt or lime juice as desired.
7. To serve: Fill the shells with the chicken, drizzle with avocado sauce, and add any desired toppings. Enjoy immediately.

Recipe Notes

• Store leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently on the stove with a splash of chicken stock or extra salsa to keep it from drying out.
• Leftover avocado sauce can be refrigerated in an airtight container or mason jar (press a piece of plastic wrap over the top to protect it from air) for up to 2 days.

Buffalo Chicken Soup

diced chicken

1/2 tsp of cilantro

1 bag of frozen corn

2 cans of white beans with the liquid and all

1 onion

can of fire roasted tomatoes

2T buffalo wing sauce

4 C chicken broth

celery

1 package of ranch dressing mix

salt to taste
8 oz of cream cheese (at the end)

Saute chicken and onion. Add other ingredients, except for cream cheese, and cook in the instant pot for 15 minutes. Put a bit of broth in cream cheese and mix to incorporate it slowly.

Cilantro Lime Shrimp

INGREDIENTS

1 lb. 

medium shrimp, peeled and deveined 

2 tsp. 

ground cumin 

Juice of 1 lime

2 tbsp. 

freshly chopped cilantro, plus more for garnish

2 

cloves garlic, minced 

3 tbsp. 

extra-virgin olive oil, divided 

Kosher salt 

Freshly ground black pepper

Romaine lettuce, for serving

1 

avocado, thinly sliced 

1/4 c. 

Sour cream, for serving

DIRECTIONS

1. In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.
2. In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.
3. Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro.