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Recipe Round Up Week 1

You guys have spoken; you all  voted for a weekly round up of all the recipes we approve as a family! This week will be week 1! My hope if to help you guys love the kitchen as much as I do without spending hours making dinner recipes!


Everything Bagel & Egg Sandwich
First up is a post workout breakfast sandwich that I made! I used a Dave’s Killer Bread Organic Epic Everything Bagels that I got in my weekly Imperfect Foods Delivery, 3 slices of salami, 1 egg, and a little shredded cheese. Pricing (Aldi prices are pulled from instacart) : Dave’s Killer Bread Organic Epic Everything Bagels (16.75 oz) – $4.99 ,  Lunch Mate Hard Salami- $3.29, dozen eggs $.89 , Happy Farms Shredded Mozzarella Cheese 16 oz  $3.75


Instapot Chicken Enchilada Bowl
Frozen Chicken Breast or Tenderloins – Kirkwood Frozen Chicken Tenderloins $6.05
1 can Enchilada sauce – around a $1.00 from the local grocery store
1 12oz package of cauliflower rice – Season’s Choice Plain Riced Cauliflower $2.09
1 can pinto beans – Simply Nature Organic Pinto Beans $.99
Shredded mexican cheese – Happy Farms Shredded Mexican Cheese $3.19
Fresh salsa, tomatoes, and avocado – Park Street Deli Fresh Cut Salsa – Medium $2.75 , Roma Tomatoes .$28/each, Large Avocado $.99/each

Place chicken breast and enchilada sauce in the instapot for 20 minutes on manual.
Release and shred chicken then add in Pinto Beans & Cauliflower Rice cook for an additional 10 minutes on simmer or manual.
Divide into bowls and add cheese and fresh veggies!


Instant Pot Honey Teriyaki Chicken 
Frozen Chicken Breast or Tenderloins – Kirkwood Frozen Chicken Tenderloins $6.05
1/2 Cup Soy Sauce – Fusia Asian Inspirations Reduced Sodium Soy Sauce $1.75
1/3 Cup Chicken Broth – Simply Nature Organic Chicken Broth $2.09
1tsp Garlic Powder
1/3 Cup Rice Vinegar
1Tbsp Sesame Oil
1/2 tsp Ginger (I left this out!)
1/2 tsp Paprika
1/2 Cup Honey – Berryhill Honey Bear $3.19
3Tbsp cornstarch
Carrots & Broccoli
Rice

-Place frozen chicken in the instapot, add soy sauce,  chicken broth, garlic powder, rice vinegar, sesame oil, ginger, and paprika. Pour honey and mix until everything is well incorporated and chicken is coated in sauce. Cook on manual for 20 minutes.
-Cook rice on stovetop according to it’s directions while the chicken cooks in the instapot.
-Shred chicken and add vegetables on simmer and stir occasionally for 5-7 minutes
-Serve with rice


I hope that you get to enjoy these 3 recipes and I can not wait to share our new recipes next week.

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