goodmeal02

Ingredients 2-3 boneless, skinless chicken thighs, cut into bite sized chunks 3 tablespoons olive oil 1/2 cup chopped onion 2 garlic cloves, minced 1 and 1/4 cups marinara sauce, I used Prego 1 cup water, refer notes 8 ounces penne pasta 1/2 teaspoon Italian seasoning 1/2 to 3/4 teaspooon salt, refer notes 1/4 teaspoon ground black pepper 1/2 cup grated mozzarella cheese 3 tablespoons grated parmesan cheese chopped parsley or basil, to garnish (optional) Instructions Set Instant pot to saute setting. When hot, add olive oil and then chopped onion and garlic. Cook, stirring frequently for 1 minute. Add chicken pieces and cook, stirring frequently for 2 minutes.  Press cancel and then add marinara sauce, water, pasta, Italian seasoning, salt and ground pepper. Stir well. Close and lock lid (making sure that valve is set to sealing). Select manual setting (or pressure cooker) for 7 minutes.  After 7 minutes, let Instant pot in the warm mode for 4 minutes. 

Ingredients 2 Cups Cooked Elbow Noodles 1 Cup Cooked, shredded chicken breast this can be bought precooked or you can boil your own chicken 1 tbsp buffalo sauce 1 cup heavy cream 1 cup shredded cheddar cheese from a bag 1/2 tsp minced garlic salt and pepper to taste 1 tbsp butter Instructions Begin by putting a small saucepan on medium low heat. Add butter and melt - careful not to burn. Add minced garlic and cook until fragrant. Add whipping cream and bring to a low simmer. Slowly add cheddar cheese while consistently stirring.  Add buffalo sauce and stir. In a casserole dish, add elbow noodles and chicken. Poor over sauce and stir in. Top with additional cheddar cheese and drizzle with buffalo sauce. Bake in oven at 400 degrees F for 8 minutes. Enjoy! This Recipe adapted from this -->> SITE

INGREDIENTS 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces 1 lb potatoes, chopped 1/2 cup grated Parmesan cheese 1 cup shredded Parmesan cheese 2 garlic cloves, minced 1 tbsp garlic powder 1 tbsp Italian seasoning 1 tbsp extra-virgin olive oil Salt & pepper to taste 3/4 cup low-sodium chicken broth (for IP) 2 tsp oil (for IP) INSTRUCTIONS Slow Cooker Add all ingredients EXCEPT the shredded Parmesan cheese to the slow cooker. Stir to mix well. Cook HIGH 2-3 hours or LOW 4-6. Top with shredded Parmesan cheese and cook an additional 10-20 minutes until melted. Instant Pot Turn the Instant Pot to saute. Once the IP is hot, add the oil & chicken and cook a few minutes on each side until slightly browned. Add potatoes and all other ingredients EXCEPT the shredded Parmesan. Be sure to include the chicken broth. Stir to mix well. Close lid and seal valve. Set high pressure and cook for 8 minutes (make sure internal temperature for

INGREDIENTS 12 oz. fettuccine 4 slices bacon 3 cloves garlic, minced 1/2 lb. boneless skinless chicken breasts, cut into strips Kosher salt Freshly ground black pepper 4 large eggs, beaten 3/4 c. freshly grated Parmesan, plus more for garnish 1/3 c. freshly chopped parsley, plus more for garnish DIRECTIONS In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet. Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes. Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined. In a small bowl, beat together eggs, Parmesan, an

INGREDIENTS 2 cups rotisserie chicken breast, shredded 1 head romaine lettuce, shredded 1 head iceburg lettuce, shredded 1 rounded cup of red cabbage, shredded 1 cup of carrots (about 2 carrots), julienned or shredded 1/2 bunch of green onions, thinly sliced 2–3 tablespoons cilantro leaves, roughly chopped Asian salad dressing, using this homemade recipe Garnishes: sesame seeds, crushed red pepper flakes (optional), sliced or slivered almonds, cashew halves, crispy wonton strips INSTRUCTIONS Start by preparing the homemade Asian salad dressing so the flavors have a chance to meld together nicely. After shredding the chicken breast, add it to a large mixing bowl. Drizzle half of the salad dressing directly on top of the chicken. With kitchen tongs, mix these ingredients together. Let the chicken sit and soak in all of that goodness while you finish prepping the remainder of the recipe. Add the shredded romaine lettuce, iceburg lettuce, carrots and red cabb

Ingredients QUESADILLAS: 1 8-10 inch flour tortillas ¼ c. grilled chicken breast sliced 2-3 slices deli ham 4 slices of Swiss or Provolone cheese 2 T. toasted breadcrumbs 2 T. melted butter PARMESAN DIJON SAUCE 2 T. butter 1 T. flour 1 cup milk 1 chicken bouillon cube 1 tablespoon Dijon mustard Dash hot sauce optional 1/2 cup freshly grated Parmesan cheese Salt and pepper to taste Instructions To make the sauce melt butter in a medium sized saucepan. Whisk in flour and add chicken bouillon and cook for 1-2 minutes. Slowly add milk while whisking. Add mustard and hot sauce. Continue cooking and whisking for about 5 minutes or until it’s thickened. Remove from heat and add parmesan cheese and stir. Keep warm over low heat. To make the quesadilla. Melt butter in a large skillet over medium heat. Add one tortilla shell to skillet. Add one layer of sliced cheese. Add a layer of ham. Sprinkle with breadcrumbs Add another layer of cheese. Add a