Instant Pot Salsa Verde Chicken

You can make tender, tasty shredded chicken in salsa verde right in your Instant Pot. This tasty and easy recipe is great for busy weeknights or making meals ahead of time. It's great for people on the keto diet and tastes great!

Ingredients:

• 1
• 5 lbs boneless, skinless chicken breasts
• 1 cup salsa verde
• 1/2 cup chicken broth
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

Season the chicken breasts with cumin, garlic powder, paprika, salt, and pepper

Pour salsa verde and chicken broth into the Instant Pot

Place seasoned chicken breasts into the Instant Pot

Close the lid and set the Instant Pot to Manual mode, high pressure, for 10 minutes

Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then quick release any remaining pressure

Carefully open the lid and remove the chicken breasts from the Instant Pot

Shred the chicken using two forks

Serve the shredded chicken with the salsa verde sauce from the Instant Pot

Knuspergamba Sushirolle

The crunchy tempura shrimp, fresh avocado, and cool cucumber in the Knuspergamba Sushirolle are all wrapped up in sushi rice and nori. It's a great mix of flavors and textures, perfect for sushi fans who want something crunchy.

Ingredients:

• 200g sushi rice
• 4 nori seaweed sheets
• 200g cooked and peeled shrimp
• 1 avocado, sliced
• 1 cucumber, julienned
• 4 tbsp tempura batter mix
• Oil for frying
• Soy sauce, for serving
• Wasabi, for serving
• Pickled ginger, for serving

Instructions:

Follow the directions on the package to cook the sushi rice

On a bamboo sushi mat, put a sheet of nori

Cover the nori with a thin layer of sushi rice, leaving about an inch of space at the top

Put the cucumber, avocado, and shrimp in the middle of the rice

Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge

Put oil in a deep pan and heat it over medium-low heat

Making sure each sushi roll is fully covered, dip it in tempura batter

It should take about two to three minutes on each side to fry the rolls in the hot oil until they are golden brown and crispy

Take it out of the oil and let it drain on paper towels

Cut the fried sushi rolls into small pieces that you can easily eat

Put it on the plate with pickled ginger, soy sauce, and wasabi

Chewy Frosted Sugar Cookies

These chewy frosted sugar cookies are a delightful treat that's perfect for any occasion. The soft and buttery sugar cookies are topped with a smooth and creamy frosting, making them irresistible to kids and adults alike. Customize the cookies with different shapes, colors, and sprinkles to add a festive touch to your celebrations.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup milk
• For Frosting:
• 2 cups powdered sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• Food coloring optional
• Sprinkles or colored sugar optional

Instructions:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Beat in the egg and vanilla extract until well combined

In a separate bowl, whisk together the flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined

Be careful not to overmix

Divide the cookie dough into two equal parts, shape each into a disk, cover with plastic wrap, and refrigerate for at least 1 hour

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

Roll out one disk of chilled dough on a lightly floured surface to about 1/4-inch thickness

Use cookie cutters to cut out shapes and transfer them to the prepared baking sheet

Reroll and cut the remaining dough until it's all used

Bake the cookies for 8-10 minutes or until the edges are lightly golden

Don't overbake if you want them to be chewy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

For the frosting, whisk together the powdered sugar, melted butter, milk, and vanilla extract until smooth and creamy

Add food coloring if desired

Once the cookies are completely cooled, frost them using a knife or offset spatula

Add sprinkles or colored sugar on top of the frosted cookies for a decorative touch

Allow the frosting to set before storing the cookies in an airtight container

Enjoy these chewy frosted sugar cookies with a glass of milk or share them with friends and family!

Italian Hot Chocolate

It's nice to treat yourself to Italian hot chocolate on cold days because it's so rich and creamy. Due to the real chocolate added, it is thicker and creamier than regular hot chocolate. This recipe will make you feel warm all the way through!

Ingredients:

• 2 cups whole milk
• 1/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 ounces dark chocolate, chopped
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Whipped cream, for topping optional
• Grated chocolate, for garnish optional

Instructions:

Turn the milk on medium heat and stir it around a few times

Whisk in the vanilla extract, chopped dark chocolate, cocoa powder, and salt until the chocolate is smooth and well mixed

Keep cooking and whisking the hot chocolate for another 5 minutes, or until it gets thicker and hot all the way through

Put the hot chocolate into mugs

Add whipped cream on top, and if you want, you can decorate it with grated chocolate

Enjoy while hot!

Elote Baked Mac and Cheese

Elote Baked Mac and Cheese has grilled corn kernels, cotija cheese, and a hint of chili powder. It combines the creamy comfort of traditional mac and cheese with the bold flavors of Mexican street corn (elote).

Ingredients:

• 2 cups elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups shredded cheddar cheese
• 1 cup grilled corn kernels
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup chopped cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup crumbled cotija cheese
• 1/4 cup crushed tortilla chips

Instructions:

Preheat oven to 375F 190C

Cook elbow macaroni according to package instructions until al dente

Drain and set aside

In a saucepan, melt butter over medium heat

Whisk in flour and cook for 1-2 minutes until golden brown

Gradually whisk in milk until smooth and thickened

Stir in shredded cheddar cheese until melted and smooth

Add grilled corn kernels, mayonnaise, sour cream, chopped cilantro, chili powder, garlic powder, salt, and pepper

Mix well

Add cooked macaroni to the cheese sauce and stir until evenly coated

Transfer the mixture to a greased baking dish

Sprinkle crumbled cotija cheese and crushed tortilla chips on top

Bake in the preheated oven for 20-25 minutes until bubbly and golden brown

Serve hot, garnished with extra cilantro if desired

Paleo Cheez-Its

Enjoy the cheesy flavor of these Paleo-friendly crackers without any grains or dairy. Perfect for snacking or dipping!

Ingredients:

• 2 cups almond flour
• 1 cup nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp salt

Instructions:

Preheat oven to 350F 175C

In a bowl, mix almond flour, nutritional yeast, garlic powder, and salt until well combined

Gradually add water, 1 tablespoon at a time, until a dough forms

Roll out the dough between two sheets of parchment paper until it's about 1/8 inch thick

Using a knife or a pizza cutter, cut the dough into small squares to resemble Cheez-Its

Place the squares on a baking sheet lined with parchment paper

Bake for 12-15 minutes, or until the edges are golden brown and crispy

Remove from the oven and let cool completely before serving

Paleo Portobello Fajitas

These Paleo Portobello Fajitas are a delicious and healthy alternative to traditional fajitas. Packed with flavor from spices and veggies, they are served in lettuce wraps for a grain-free, low-carb option.

Ingredients:

• 4 large portobello mushrooms, stems removed and sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• 8-10 lettuce leaves, for serving

Instructions:

Sliced portobello mushrooms, bell peppers, onions, and minced garlic should all be well coated after being tossed in a big bowl of olive oil, chili powder, cumin, smoked paprika, and salt and pepper

Heat a sizable skillet to medium-high temperature

After adding the seasoned veggies to the skillet, cook for 8 to 10 minutes, stirring now and then, or until the vegetables are soft and starting to brown

After the food is cooked, add the lime juice to the fajita mixture and mix well

Spoon the fajita mixture onto a lettuce leaf, then roll it up like a taco to serve

Savor your Portobello Fajitas on the Paleo diet!

Red Mulligatawny Soup

A rich and hearty soup with red lentils, chicken, and aromatic spices, topped with a touch of coconut milk for a delightful twist.

Ingredients:

• 1 cup red lentils
• 1 cup diced chicken
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 4 cups chicken broth
• 1 can 14 oz diced tomatoes
• 1/2 cup coconut milk
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

Rinse the red lentils under cold water

In a large pot, heat olive oil over medium heat

Add onions, carrots, celery, and garlic

Saut until vegetables are softened

Add curry powder, cumin, coriander, and turmeric

Stir to combine

Add chicken and cook until browned

Pour in chicken broth and bring to a boil

Reduce heat, add red lentils and simmer until lentils are tender

Stir in diced tomatoes and coconut milk

Simmer for an additional 10 minutes

Season with salt and pepper to taste

Serve hot, garnished with fresh cilantro

Enjoy your flavorful Red Mulligatawny Soup!

Butterfinger Cereal Treats with Frosting

These Butterfinger Cereal Treats with Frosting are a delightful combination of crunchy Butterfinger cereal, gooey marshmallows, creamy peanut butter, and a decadent chocolate and vanilla frosting. They make for a perfect sweet treat for any occasion.

Ingredients:

• 6 cups Butterfinger cereal
• 1/4 cup unsalted butter
• 1 package 10 ounces marshmallows
• 1/2 cup creamy peanut butter
• 1 cup semisweet chocolate chips
• 1 cup confectioners' sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract
• 1/4 cup crushed Butterfinger candy bars for garnish

Instructions:

Melt the butter and marshmallows in big microwave-safe bowls in 30-second bursts, stirring until smooth

Add the peanut butter and stir until fully incorporated

Gently fold the Butterfinger cereal into the marshmallow mixture until it is well coated

Using a spatula or your hands, press the mixture into a 9 x 13-inch baking dish that has been greased

Let it cool for half an hour or so

Melt the chocolate chips in 30-second increments in a bowl that is safe to use in the microwave, stirring until smooth

To make the frosting, whisk together the milk, vanilla extract, and confectioners' sugar in a separate bowl

Pour the melted chocolate over the cereal treats that have cooled

The frosting is then drizzled over the chocolate layer

As a garnish, add some crushed Butterfinger candy bars on top

Before slicing the treats into squares, give them about an hour to set

Present and savor!

Really Chocolate Cupcakes 1

For chocolate lovers, these Really Chocolate Cupcakes are the perfect treat. They are very rich and moist. They are simple to make and are sure to satisfy your chocolate cravings.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp pure vanilla extract
• 1 cup boiling water
• 1 cup semisweet chocolate chips

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt

Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients

Mix until well combined

Pour in the boiling water and stir until the batter is smooth

The batter will be thin, but that's okay

Fold in the chocolate chips

Fill each cupcake liner about 2/3 full with the batter

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Remove the cupcakes from the oven and allow them to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely

Once cooled, you can frost the cupcakes with your favorite chocolate frosting or enjoy them plain

Serve and enjoy your Really Chocolate Cupcakes!

Best Vegan Lentil & Zucchini Lasagna

This vegan lentil and zucchini lasagna is packed with flavor and nutrients. Layers of hearty lentils, savory zucchini, and creamy vegan ricotta cheese make for a satisfying and delicious meal. It's perfect for feeding a crowd or meal prepping for the week ahead.

Ingredients:

• 1 cup dried green lentils, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium zucchinis, thinly sliced lengthwise
• 1 jar 24 ounces marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Lasagna noodles, cooked according to package instructions
• 2 cups vegan ricotta cheese
• 1 cup vegan mozzarella cheese, shredded
• Fresh basil leaves, for garnish

Instructions:

Put lentils and vegetable broth in a medium saucepan

Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the lentils are soft and the liquid is gone

Put away

Warm the oven up to 190C 375F

Warm up the olive oil in a big pan over medium-low heat

Put in the minced garlic and diced onion

Saut for about 5 minutes, until the onion is soft

Slice the zucchini and add it to the pan

Cook for three to four minutes, or until it's soft

Add pepper, salt, dried oregano, and dried basil to taste

Add a little marinara sauce to the bottom of a 9x13-inch baking dish

Put a layer of cooked lasagna noodles on top of the sauce

Put half of the lentil mixture on top of the noodles, then half of the zucchini mixture

Put half of the vegan ricotta cheese on top of the zucchini

Add more layers with the rest of the ingredients, ending with a sauce made of marinara

Cover the top layer with a thin layer of vegan mozzarella cheese

Put foil over the baking dish and bake for 30 minutes

After that, take off the foil and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly

Wait a few minutes before cutting the lasagna

Before serving, sprinkle with fresh basil leaves