DINNER RECIPES
INSTANT POT TURKEY CHILI
Ingredients:
- 1.5lbs ground turkey
- 1 tbsp olive oil
- 1 cup diced onion
- 2-3 garlic cloves, minced
- 1 red bell pepper
- 1/2 yellow bell pepper
- 3 carrots, diced
- 1 cup frozen corn
- 4Â cans of crushed or chopped tomato (our favorite is Gerardo Di Nola)
- 1 can of black beans
- 1 can of pinto beans
- 1 can of kidney beans
- 1 tbsp of chili powder (more if you like things spicey)
- 1 tsp cumin
- 1 tsp cayenne
- 1 tbsp salt
- 2Â tsp black pepper
For Garnish:
- shredded cheese (mozzarella or mexican blend)
- sour cream
- minced jalapeno *optional if you like things spicey like me*
Directions:
In a medium skillet on medium high heat add the olive oil, the diced onion, and the minced garlic. Cook for 1 minute and then add the ground turkey. Cook and crumble until slightly browned. Remove from heat. Grab your instant pot. Add all the cans of crushed tomato. Add the chili powder, the salt, the pepper, the cumin, and the cayenne and mix well. Add the cooked ground turkey and the rest of the ingredients. Mix well. Place lid on instant pot. Turn to chili setting. (if you dont have chili setting use the manual setting) and cook for 20 minutes (or up to 30 if you have time and want to enhance the flavor even more). Once done cooking allow the pressure to release naturally (usually takes 10-15 minutes). Serve, garnish, and enjoy!
CREAMY PARMESAN & PEA RISOTTO
Ingredients:
- 2 1/2 cups risotto, uncooked
- 1 tbsp olive oil
- 1 cup onion diced
- 8 cups chicken broth
- 3/4 cup cooking white wine
- 1 tbsp butter
- 1/2 cup parmesan grated
- 1 cup frozen peas
Directions:
Bring chicken broth to a simmer in a large pot. Keep on simmer. Heat a 12.5" deep (can be deeper) skillet or dutch oven to medium. Add olive oil. Swirl to coat. Everything will be added to this skillet. Add diced onions. Cook for 3-5 minutes (or until translucent), stirring occasionally. Add the Arborio rice and a dash of salt, stir and cook for 1 minute. Add cooking wine. Stir occasionally until rice has mostly absorbed. Add 1 cup of heated chicken broth. Stir occasionally until rice has absorbed. Repeat adding 1 cup of broth and letting the rice absorb each cup until 1 cup of broth is left. Add in frozen peas. Stir in. Add last cup of broth. Stir occasionally until all broth is absorbed into rice. Remove from heat. Stir in butter. Stir in Parmesan and a dash of pepper. Serve and enjoy!
​
CHICKEN ENCHILADAS
Ingredients:
For the enchilada sauce:
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 1/2 14oz cans of chopped or crushed tomato sauce
- 1 cup chicken broth
- 1/2 tsp chipotle chili crushed seasoning
- 1/2 tbsp chili powder
- 1/2 tsp cumin
- 1 tsp salt
- 1 tsp pepper
For the chicken:
- 2 chicken breasts cooked and shredded
- 1 cup onions, diced
- 2 garlic cloves, minced
- 1/4 cup cilantro
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1 tsp chili powder
- 1/2 cup chicken broth
- 1/2 cup crushed tomato sauce
For the enchilada:
- 12 small corn tortillas
- 1 cup shredded Mexican cheese blend
- 2 cups shredded romaine lettuce
- 1/2 cup sliced pitted black olives
Directions:
Starting with the enchilada sauce, in a medium saucepan, over medium heat, add olive oil and garlic. Saute for 1 minute. Add chipotle chili and stir and cook for another minute. Add crushed tomato sauce, the salt, pepper, cumin, and chili powder and stir. Bring to a boil and then reduce heat to a low simmer and cook for 8-10 minutes. Set aside until ready to use. Preheat oven to 400 degrees. Next we move unto the chicken. In another medium skillet over medium heat add olive oil. Saute onions and garlic until soft, about 2-3 minutes. Add chicken, salt, pepper, cilantro, cumin, oregano, chili powder, crushed tomato sauce, chicken broth, and stir well. Cook and simmer for 5 minutes. Remove from heat. Next we add create the enchilada and add to baking dish. Heat up corn tortillas on stove just till warm. Don't overcook. Take one corn tortilla, fill it with shredded chicken mixture, half a handful of shredded romaine, a sprinkled of sliced olives, and roll the tortilla placing on baking dish seam side down. Repeat until baking dish is filled with rolled tortillas. Pour and cover tortillas with enchilada sauce. Top with cheese. Cover baking dish with aluminum foil, making sure that the aluminum does not touch the cheese. Bake for 20 minutes covered and remove foil and bake for another 15-20 minutes or until cheese is slightly browned and bubbly. Remove from oven. Let sit and cool for 5 minutes. Serve and enjoy!
**optional--top with sour cream and sliced jalapenos**
​
ROASTED BRUSSELS SPROUTS WITH SHREDDED CHICKEN & AVOCADO
Ingredients:
- 1 bag of brussels sprouts (roughly 4 cups)
- 2Â large chicken breasts, uncooked
- 2 large ripe avocados
- 1 cup chicken broth
- 1 tbsp olive oil
- 1/2 tbsp montreal steak seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
Directions:
Preheat oven to 400 degrees. Slice brussels sprouts in half. Add to large bowl. Drizzle olive oil over brussels sprout. Add montreal seasoning. Massage oil and seasoning into brussels sprouts. Place brussels sprouts on parchment paper on a baking sheet. Bake for 30 minutes or until desired crispiness. Add chicken broth to an instant pot. Add chicken breasts. Sprinkle chicken with salt, pepper, paprika, garlic powder, and onion powder. Add lid to instant pot and seal. Pressure Cook on high for 10 minutes. (Add 6 mins if chicken is frozen). Let the pressure release naturally. Once done add cooked chicken breast to a large bowl. Add half of the chicken broth from the instant pot to the bowl. Shred the chicken with two forks. Let chicken absorb the chicken broth. Slice avocados, serve with shredded chicken and brussels sprouts. Enjoy!