Instant Pot Chicken Tikka Masala with Lentils

Ingredients

• 2 tbsp coconut oil
• 1 cup yellow onion diced
• 4 garlic cloves minced
• 1 lb chicken cubed
• 1 tbsp Garam Marsala
• 1 tsp fresh ginger grated
• 1 jalapeno seeded and minced
• 2 14.5 oz cans diced tomatoes
• 1 cup chicken broth
• 1 cup brown lentils
• 1 cup coconut milk
• ¼ cup fresh cilantro chopped + more for garnish, if desired
• ½ tsp salt

Instructions

1. Press the saute button on the Instant Pot, use the adjust button to set on the “normal” setting.
2. Add the coconut oil to the Instant Pot, when the display says “hot”, add the onion, garlic and chicken, saute 4-5 minutes, then add the garam marsala, fresh ginger and jalapeno, saute for an additional 2-3 minutes.
3. Press the Keep Warm/Cancel button on the Instant Pot.
4. Add the diced tomatoes, vegetable broth and lentils to the Instant pot and stir to combine.
5. Place the lid on the Instant Pot and make sure the steam release is set to “sealing”.
6. Press the “manual” button and set the Instant Pot to high pressure, then use the +/- buttons to set the Instant Pot to 15 minutes.
7. When the cooking time is up, turn off the Instant Pot and wait 10-15 minutes, then release any remaining pressure before unlocking the lid.
8. Remove the lid and stir in the coconut milk, cilantro and salt.
9. Serve immediately on it's own or over rice.

One-Pan Salmon Asparagus natashaskitchen.com

Prep Time: 5 minutes

 

Cook Time: 15 minutes

 

Total Time: 20 minutes

A one-pan easy salmon dinner idea. The lemon-garlic-herb butter is GOLD!! It melts into the salmon and asparagus as it bakes and every bite is so flavorful.

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost to Make: $30-$35 (Varies by Season)

Servings: 6 as a main course

Ingredients

For the Salmon and Asparagus:

• 2 lbs salmon filet cut into six 6 oz portions
• 2 lbs 2 bunches asparagus, fibrous ends removed
• Salt and black pepper
• 1 Tbsp olive oil
• 1 small lemon sliced into rings for garnish

For the Lemon-Garlic-Herb Butter:

• 6 Tbsp 85 grams unsalted butter, softened (*see quick softening note)
• 2 Tbsp fresh lemon juice from 1 small lemon
• 2 garlic cloves pressed or minced
• 2 Tbsp fresh parsley finely chopped
• 1 tsp salt we used sea salt
• 1/4 tsp black pepper

Instructions

Prep:

1. Preheat oven to 450˚F with oven rack in top third. Line large rimmed baking sheet with parchment paper, trimming the paper to just fit so it doesn't go over edges of pan (this prevents the paper from charring under broiler).

How to Make One-Pan Salmon Asparagus:

1. Place salmon filets in a row down the center of your lined baking pan. Arrange trimmed asparagus on the sides of the salmon. Drizzle asparagus lightly with olive oil and roll to coat. Sprinkle both asparagus and salmon with salt and pepper.
2. In a medium bowl, use a fork to mash together all ingredients for flavored butter. It takes a couple of minutes to come together but keep mashing and it will happen. You can also use a food processor for the job if you prefer.
3. Spoon 3/4 of your flavored butter over the salmon and spread evenly (no need for perfection). Dab remaining butter mix over the asparagus. Top each salmon filet with a slice of lemon and bake uncovered at 450˚F for 10-12 minutes (a thinner fillet will take 10 minutes and larger fillet takes 12 minutes). Set the oven to BROIL and bake another 2-3 minutes to give the salmon a golden glow. Bake until salmon is flaky and cooked through.

Recipe Notes

**How to Speed-Soften Butter: Place wrapped stick of butter in airtight ziploc bag and submerge bag in warm (100˚F) water, placing a weight over the top so it doesn’t float. Let sit 10 -15 mins until softened.

LOW-CARB BACON, AVOCADO, & EGG SALAD Hip2keto.com

yield: 4 SERVINGS

prep time: 10 MINUTES

total time: 10 MINUTES

With this recipe, you can't go wrong—It's simple to make, super versatile, and tastes amazing!

INGREDIENTS

• 6 hardboiled eggs, peeled and chopped
• 3 tablespoons mayonnaise
• 2 teaspoons fresh lemon juice
• 1 teaspoon dijon mustard
• 4-5 grinds fresh black pepper
• 1/4 teaspoon sea salt
• 1 1/2 tablespoons red onion, very finely diced
• 1 tablespoon fresh chives, finely chopped (plus more for garnish, optional)
• 2 slices bacon, cooked and finely chopped (plus more for garnish, optional)
• 1 medium avocado, diced

DIRECTIONS

1

Whisk together mayonnaise, lemon juice, mustard, black pepper, and salt. Combine mayonnaise mixture with chopped eggs. Add onion, chives, and bacon. Fold in avocado.

2

Chill until ready to eat. If desired, serve on bib lettuce with sliced cherry tomatoes and watercress. Top with extra bacon and chives. Enjoy!

NUTRITIONAL INFORMATION

Yield: 4 servings, Serving Size: about 1/2 cup
Amount Per Serving: Calories: 267, Total Carbohydrates: 5g, Fiber: 3g, Net Carbohydrates: 2g, Total Fat: 22g, Protein: 12g

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.