Instant Pot Dope Chili

I’d recommend buying an Instant Pot if you don’t have one. They’re amazing. This is a favorite of mine in the ole IP. I make this all year long. You could easily swap the beef for turkey as well.

Ingredients:

1# ground beef

1 14.5oz can diced tomatoes

1 8oz can tomato sauce

1 14.5oz can kidney beans

1 onion

1 Bell pepper

2 tsp chili seasoning (I make my own, recipe below, or use commercial)

2 tsp chili powder

1 tsp garlic powder

2 cups water

1) Dice onion and pepper

2) Press sauté on Instant Pot, add ground beef and diced vegetables. Cook until browned, then drain fat if necessary.

3) Hit cancel and let IP cool down before adding in this order: diced tomatoes, tomato sauce, spices, beans, water.

4) Stir, trying to keep the meat on the bottom

5) Put in IP lid, seal, use Chili/Bean setting – takes about 45 minutes. Manually release pressure

I serve with cheese and sour cream, but each to their own

Enjoy!

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Supremely Perfect Chickpea Salad

I’m more than a little proud I managed to take pictures this time. I make this salad every Sunday and pack it for my lunch until at least Wednesday, (depending on how much my husband eats. This is also very healthy, vegan even *pshaw*

Enjoy!

Ingredients:
3-4 cucumbers, depending on size, sliced and diced
1/4 red onion, finely diced
8-16 oz olives (I prefer 16 oz sliced black, but I know there are weirdies who prefer green olives)
2 red bell peppers, sliced and diced
2 cans chickpeas, washed with cold water until no longer foamy
Side Note – This recipe could also quite easily incorporate sliced cherry tomatoes, but if there’s one thing I desperately hate in this world, it’s all versions of the tomato. But if you’re so inclined, I’m sure that could make a “delicious” addition…..
Dressing:
1/2 cup red wine vinegar
1/2 cup olive oil
zest and juice of half a lemon (if you don’t have a zester, buy one! They’re like $5)
zest and juice of half an orange
mint – muddled or finely chopped if you’re like me and don’t own a muddler like you should
Salt and pepper to taste

1) Zest and juice the lemon and orange. Combine with other dressing ingredients and whisk well, you want everything well combined. Whisk again before adding the other ingredients.

2) Rinse chickpeas, add those to dressing and mix well to coat. Let the chickpeas begin to marinate while you slice the other veggies.

3) Add cucumbers, peppers and onion, mixing well after each addition. Add and mix in the olives last. If it seems like it needs more dressing add equal portions red wine vinegar and olive oil to your liking – just keep in mind the more oily the salad the less it keeps after a few days (the fat in the oil hardens and ruins the vegetables’ texture).

4) Refrigerate at least an hour before serving, best overnight

This will keep in the fridge for at least four days, though between my husband and myself it never makes it longer than that anyway. This is a great work lunch as it’s filling without inducing any sort of a food coma, also it’s a healthy way to keep your lunch low calorie

Nutritional Information:
Serving Size – About 1/12 of the above salad, 109 calories per serving
11.4 g carbs, 5.7 g fat, 3.6 g protein
98.6 mg sodium, 71.8 mg potassium, 3.4 g fiber, 2.5 g sugar
4.88% Vitamin A, 16.75% Vitamin C, 2.93% calcium, 5.12% iron

Pictorial Evidence I did this today:

 

~Cassie

Turkey Taco Salad

This is a long time favorite of mine, and one of my less adventurous dishes, to be sure. BUT, this is a hit at office lunches and family get-togethers. I’m not a fan of red meat, so I use ground turkey (and that really shows in the nutritional information, but I’m also a hypocrite because this recipe calls for crushed chips and a bottle of commercial dressing so lets not get carried away with oh-how-healthy this is)

Enjoy!

Ingredients:
1# lean ground turkey
1 package Taco Seasoning (I use La Preferida, worth every mg of sodium)
2 hearts of romaine, washed and chopped
3/4 cup shredded cheese (I use Mexican or sharp cheddar)
1 can pinto beans, washed with cold water until no longer foamy
1 can garbanzo or black beans, ^ same washing instructions
1 bottle Catalina salad dressing
1/2 bag crushed nacho cheese flavored chips (NC Doritos are a popular choice, but I personally use Better Made, also you can omit this ingredient and still have a choice salad with WAY less calories….not that I ever do omit the chips)

*Note – it’s best to prepare the ground turkey and place in the fridge for 30-60 minutes before constructing the actual salad. But warm meat (ha) is good in it too, I’ve just found I prefer it cold*

1) Brown turkey. If you bought a good enough kind, it won’t need draining. But drain if needed. Then add taco seasoning packet and 2/3 cup water, bring to a boil, reduce heat and let simmer 5-6 minutes.

2) While the meat’s simmering, rinse beans and wash/chop romaine. GENTLY crush chips in a mixing bowl.

3) Combine all ingredients in a large bowl except crushed chips. Stir and mix well, making sure dressing is evenly coated on everything. Remember if you don’t give the meat time to cool the cheese will melt on contact.

4) Keep crushed chips separate until the moment you’re eating the taco salad, the rest of it keeps in the fridge for a day or two, but the chips become gross and soggy within an hour

~Cassie [Cooks] Stevens

Nutritional Information:
Serving Size is 1/8 of the above recipe (with chips) :
223 calories
28g carbs, 4g fat, 16g protein
22mg cholesterol, 642mg sodium, 5.9g fiber
17% Vitamin A, 12.6% Iron

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