It seems Instant Pots are all the rage these days! I got one last Christmas and was intimidated by it for quite a few months, but finally feel I have a better handle on it now. Ya know, a year later 😉 I know lots of athletes at the gym have these at home too, so hoping to share more Instant Pot recipes in 2019! This recipe below is from SkinnyTaste and she has IP or slow cooker directions in the original recipe! So have no fear, if you haven’t hopped on the IP train yet, you can still make this recipe in your slow cooker, but the IP directions are below.
I made a few switches from the original recipe based on what I had at home, so that is what is below. This recipe was really tasty, low carb, and a great way to get some veggies in! Hope you enjoy!!
Instant Pot Chipotle Chicken Zucchini Soup
- 1 tsp olive oil
- 1/2 c onion, chopped
- 3 cloves minced garlic
- 16 oz boneless, skinless chicken breasts (I cut into chunks so they shred better)
- 1/2 tsp salt
- fresh black pepper, to taste
- 4 c reduced sodium chicken broth
- 1 c marinara sauce
- 1 tsp chipotle chile powder
- 1 tsp dried oregano
- 1/4 tsp cumin
- 1 tsp dried cilantro
- zucchini noodles (I bought pre-spiralized from the store & used all 16oz!)
- pecorino romano cheese
- Press saute button on Instant Pot, add oil, onion and garlic and saute until soft, about 3 to 4 minutes.
- Add chicken broth, tomato sauce, chicken, salt and pepper, chipotle chili powder, cumin, oregano, and cilantro.
- Cover and cook high pressure 20 minutes. Quick or natural release.
- If you didn’t buy pre-spiralized zucchini, spiralize now using a spiralizer with the thinnest noodle setting. Cut the zucchini (pre cut or not) into 6-inch strips.
- When the pressure releases, open the Instant Pot, remove the chicken, shred with 2 forks and place back in the pot along with the zucchini.
- Press saute and cook until the zucchini is tender, but still crisp, about 2 to 4 minutes. (I made it ahead of dinner time, so I just left it on keep warm with the zucchini in there til we were ready to eat and it was still tender, yet crisp!)
- To serve, ladle into bowls and top with avocado and cheese, if desired.
This tasty recipe hails from Wholesome Yum blog and is an awesome week night dinner option, or prep ahead for a few lunches during the week! CFP member Shannon brought us this dinner recently and we ate the entire pan! If you’re looking for some lower carb options to change things up, this will definitely fit the bill. It’s gluten free, only has 6 ingredients and doesn’t require a ton of prep!
Pesto Chicken Cauliflower Casserole
- 1 head cauliflower, cut into florets
- 1 tbsp olive oil
- 1 lb shredded chicken (cooked, packed tightly to measure)
- 3/4 c basil pesto
- 1/4 c heavy cream (or coconut cream)
- 1 cup mozzarella cheese (shredded, divided)
- salt & pepper to taste
*For any recipes calling for shredded chicken, I typically cook mine ahead of time in the slow cooker or instant pot & then shred. If you’re pressed for time, you can always buy already cut cauliflower and a rotisserie chicken to pick apart for your shredded chicken.
Preheat the oven to 400 degrees.
Grease a 9×13 casserole dish.
Add cauliflower and olive oil to dish, sprinkle with sea salt and black pepper and toss to coat.
Roast cauliflower for 15-20 minutes until crisp-tender.
Reduce oven temperature to 350 degrees.
Remove cauliflower from oven and mix in the shredded chicken and half of the shredded mozzarella.
Stir together the basil pesto and cream and pour evenly over the casserole. Toss until everything is coated evenly. Sprinkle the rest of the shredded mozzarella cheese on top.
Return the casserole to the oven and bake for 10-15 minutes, until the cheese is melted and bubbly.
**This could also be tasty with a broccoli/cauliflower mixture! Some parmesan could be super delish in this recipe as well. Try it out and let us know what you think!
Now that the warm weather is here to stay, it officially feels like grilling season (although we pretty much grill year round 😉 )!! Plain ol’ grilled chicken gets boring, so I love a good marinade to liven things up without adding a ton of calories!
This delish Honey Lime Chicken Marinade from The Enchanted Cook blog is an old favorite that I just rediscovered! Simply make the marinade the night before, let your chicken marinate overnight, grill that chicken up and you’ll have delicious, juicy, flavorful chicken for dinner! Yum!
Honey Lime Chicken Marinade
- Add all ingredients for the marinade to a ziplock baggie and combine well.
- Add chicken to the baggie and turn several times to coat.
- Store in fridge overnight.
- Heat grill to medium high heat and grill about 6-7 minutes each side or until juices run clear (adjust time as needed depending on thickness of the chicken breasts).
- Serve up with your favorite summer veggie & enjoy!!
Now that it’s warm out, hot food (especially in the middle of the day) is a huge turn off! I want something cold, crisp and filling! This Strawberry Cobb Salad from the Neighbor Food Blog is just the thing! If you prep a few ingredients early in the week, you’ll have your week day lunch for several days!!
Below, I made a few tweaks to the original recipe found here. Feel free to make your own edits and substitutions to make it just the way you like! The recipe below will make one salad, so in order to have salad all week, grab enough greens at the store, prep enough grilled chicken, hard boiled eggs & bacon and you’re good to go. Enjoy!
- 1-2 cups mixed greens (I like baby spinach and spring mix)
- 2 oz grilled chicken
- 1 hardboiled eggs
- 2 slices bacon, cooked and crumbled
- 2-3 strawberries, sliced
- 1-2 oz feta cheese (blue cheese or gorgonzola would also be delicious)
- Sliced almonds
- 1/4 c EVOO
- 1/4 c strawberry puree
- 1 tbsp cider vinegar
- 1 tsp dijon mustard
- pinch of sugar (optional)
- Mix all ingredients for salad (or arrange super pretty like a traditional cobb salad with greens first, then rows of other toppings if you so choose 😉 ). That’s it, salads are so easy!
- Puree strawberries in a blender, magic bullet or ninja.
- Add in other ingredients and blend again.
- Spoon a few tablespoons over your salad.
- Store the rest in an air right container in the fridge for about 5-7 days.
Happy Summer eating!!
This week’s Tasty Tuesday recipe may be the easiest one ever!! 3 ingredients, set it and forget it in the crockpot & voila – dinner is served!!! This recipe hails from local blogger Christina over at Carolina Charm. She shares the most amazing crockpot hack to cook your chicken & sweet potatoes all in one!
Then she adds in some delicious pesto to make that plain ol chicken not so plain! Who would’ve thought pesto chicken & sweet potatoes could be such a yummy combo!? This recipe makes a week night meal (or two) so simple, so really you have zero excuses to not eat healthy!
Try out this crockpot hack & recipe ASAP! Enjoy!
Crockpot Pesto Chicken & Sweet Potatoes
- 1 lb chicken breast
- 3-4 medium sweet potatoes
- 1/3 c pesto (you can find plenty of yummy, “clean” store bought pestos or make your own right at home – here’s a great pesto recipe to try from skinnytaste!)
- Assemble your crockpot and place your sweet potatoes on one side & the chicken on the other.
- Pour pesto over top chicken.
- Place the lid on your crockpot and cook on low for 8 hours.
- Remove the cooked potatoes (there will be liquid at the bottom of the pot) and set aside.
- Shred chicken (I love to use my kitchen aid mixer for this – just scoop out chicken, pesto and a little liquid).
- Slice open your potatoes, stuff with chicken, and dig in!
Cheers to an easy & healthy dinner!
Happy Tasty Tuesday! Your tastebuds will be excited for this one, so grab these ingredients and try this recipe ASAP! The original recipe hails from Diethood, I’ve just made a couple swaps to make it a tad more Paleo/Whole 30 friendly. But feel free to make per your own eating goals.
This salmon is delicious with a roasted veggie on the side or would be so tasty on top of a big spinach salad! Save a little of the glaze as a dressing or top with your favorite ginger dressing, balsamic, or just EVOO and vinegar.
Coconut Sugar Glazed Salmon
For the Salmon
- 1 tbsp olive oil
- 1/2 tbsp butter (or ghee)
- 4 4-6 oz skin-on salmon filets
- salt & black pepper to taste
For the Coconut Sugar Glaze
- 1 tbsp melted coconut oil
- 2 tbsp coconut aminoes
- 2 tbsp Worcestershire sauce
- 1/4 c coconut sugar
- 1 tsp grated fresh ginger
- zest of 1 lime
- juice of 1 lime
- black pepper to taste
- chopped fresh cilantro
- sliced green onions
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sprinkle salmon fillets with salt and pepper and place in the skillet, skin-side up.
- Cook for 5 to 6 minutes, or until browned and cooked about three quarters of the way through.
- Flip over and cook for 2-3 more minutes.
- In a mixing bowl whisk together melted coconut oil, coconut aminos, Worcestershire sauce, coconut sugar, ginger, lime zest, lime juice, and black pepper.
- After the fish has cooked on both sides, lower heat to medium and pour the brown sugar glaze over the fish.
- Swirl it around and cook for 1 minute, or until it starts to thicken, flipping each fillet to coat.
- Remove from heat and sprinkle with cilantro and green onions.
- Serve as desired & enjoy!!
I’ve shared my love of CauliPower Pizza Crust before, so this is no doubt my easy button for the crust for a healthier Buffalo Chicken Pizza! Throw together a big spinach salad with some berries (or dried berries), slivered almonds, carrots and EVOO and balsamic vinegar and voila, a healthier quick and tasty twist on a favorite!
We usually make 2 pizzas so we have a few slices left for lunch the next day. And remember, toppings are always optional, so play around with it & enjoy!
Buffalo Chicken Pizza on CauliPower Crust
- 1 CauliPower Pizza Crust
- 6 oz shredded chicken breast (I cook up a few breasts in the instant pot or crock pot & shred with my KitchenAid mixer!)
- 1/3 c Frank’s Red Hot Sauce (plus more later if desired)
- 1/2 c Mozzarella Cheese (shredded or fresh, thinly sliced if you’re feeling fancy 😉 )
- 1/2 c Blue Cheese Crumbles
- Optional toppings: pineapple, cilantro, parsley, red onion
- Preheat oven to 425 degrees F.
- Toss shredded chicken in buffalo sauce and spread on your pizza crust.
- Sprinkle mozzarella cheese evenly on top of chicken.
- Sprinkle blue cheese crumbles around pizza.
- Add any pineapple and red onion and sprinkle with more hot sauce, 1 tbsp at a time, if desired.
- Bake at 425 for 12-14 minutes or until cheese is bubbling and crust starts to brown.
- Finish with fresh cilantro and parsley if desired.
- Slice and enjoy!
Change up your typical spaghetti squash and meat sauce by trying this version with chicken! It’s a set it and forget it type of crock pot recipe and has very few ingredients – win and win! I’ve never cooked a spaghetti squash in the crockpot, so excited to attempt this new method soon!
Plus, it’s super easy to customize with your fav add ons – choose your favorite marinara or pasta sauce, add in some veggies (maybe some zucchini, broccoli, spinach, mushrooms, olives, whatever you prefer) or top with cheese as desired!
Crockpot Chicken and Spaghetti Squash Marinara
- 1 Spaghetti Squash
- 1 lb Chicken Breasts
- 24 oz of your preferred pasta sauce
- 4 tsp Italian Seasoning
- 2 Cloves Minced Garlic
- Cut spaghetti squash in half length wise and scoop out the seeds.
- Place chicken breasts in crockpot, sprinkle with 2 tsp Italian seasonings and garlic and cover with pasta sauce (and any desired veggies).
- Place spaghetti squash cut side up on top of chicken breasts and sprinkle with remaining seasoning.
- Cook on high for 3-4 hours or low for 6-8 hours.
- Remove spaghetti squash and use a fork to remove the spaghetti strands.
- Return the strands to the crockpot and mix with the chicken and tomato sauce.
- Serve (topped with cheese if desired) and enjoy!
Sometimes, you just need a delicious meatball in your life!! This recipe comes from PaleOMG and there are a ton of different ways you could customize these and serve these bad boys up! My customizations are below!
Juli made these with turkey, but I much prefer lean ground beef! You could use sausage, ground chicken or any combo. Serve these with the creamy cilantro dipping sauce that Juli suggests in her post, with your favorite marinara sauce on top of some spaghetti squash, black bean or lentil pasta, in Juli’s meatball casserole, or even use some leftover meatballs to scramble up a delicious egg hash.
Get creative & hope you enjoy!!
Southwestern Spicy Meatballs (adapted from here)
- 1 lb ground beef
- 1/4 small sweet onion, minced
- 1/2 red bell pepper, finely chopped
- 2 cloves minced garlic
- 1/2 jalapeño, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- salt and pepper, to taste
- Preheat oven to 375 degrees and grease an 8×8 glass baking dish with your oil of choice.
- Place all ingredients for the meatballs into a bowl and combine until well mixed (you can get dirty & get in there with your hands, or use a stand mixture with the paddle feature, just be sure not to over mix!).
- Scoop out a heafty tablespoon of mixture and form into balls. (This should make about 18 small meatballs.)
- Place each meatball into the greased baking dish (side by side, it’s ok if they are touching) and bake for 20-25 minutes.
We interrupt your plain, grilled, boring chicken to bring you this deliciousness! This week’s Menu Monday comes from Creme de la Crumb blog – One Pan Garlic Parmesan Chicken & Potatoes! It’s a tasty way to change up your week night chicken, while still being healthy and not adding a ton of calories! Plus, one pan means an easy peasy dinner!
The whole family is sure to love these potato wedges. Perfect for dipping in some ketchup or ranch if you feel like getting wild. And maybe add in some different veggies to the mix, like brussels, broccoli florets, etc. Yum! Enjoy!!
Garlic Parmesan Chicken & Potatoes
- 3-4 medium russet potatoes
- 3 tbsp EVOO, divided
- 4 tsp garlic powder
- 3 tsp Italian seasoning
- 1 1/4 tsp salt
- 1/4 teaspoon pepper
- 1/3 c grated parmesan cheese (additional for topping)
- 3-4 boneless, skinless chicken breasts
- Preheat oven to 425 degrees. Line a large baking sheet with aluminum and grease.
- Wash and dry potatoes, slice into thing wedges and place in bowl. (If cut too thick they won’t get crispy or cook through completely.)
- Stir together garlic powder, Italian seasoning, salt, pepper, and parmesan cheese in a small bowl. Drizzle potatoes with 1 1/2 tbsp of EVOO and toss to coat. Sprinkle half of the seasoning mixture onto the potatoes and toss to combine. Save remaining seasoning.
- Lay potatoes on pan so none are overlapping/touching and all on their side. Bake in preheated oven for 15 minutes.
- Brush chicken breasts with remaining EVOO, then sprinkle seasoning mixture on both sides.
- After the potatoes have cooked for 15 mins, remove them from the oven and reduce temp to 400 degrees. Flip each potato wedge over and spread all of the potatoes to the edges of the pan, making room for the chicken.
- Bake chicken and potatoes for 15-20 minutes until chicken is cooked through and potatoes are fork-tender and crispy on the outside.
- Sprinkle more parmesan cheese on top of the chicken and potatoes, serve & enjoy!