Original recipe found on The Cookie Rookie
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Peruvian Green Sauce
This is a wonderful sauce that can be made with any meat or grilled portobellos.
Instructions
Preheat oven to 350. Season the chicken breasts with salt and pepper. Cook for 20-30 minutes depending on size of chicken breasts.
Using blender put jalapeno, cilantro, basil, Parmesan, ginger, honey, garlic, lime, olive oil, mayo. Blend well. Salt and pepper to taste.
To serve I let the chicken breasts rest 5 minutes and then top with the sauce.
Adapted from recipe found on The Cookie Rookie
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Instant Pot Vegi Chili
Flavorful chili that is quick and easy to make.
Instructions
Combine the beans, tomatoes, ketchup, garlic, taco seasoning, red onion, chilis, broth in your instant pot. Stir thoroughly. Program to bean/chili and let cook.
About 10 minutes before the pot is done pour olive oil in skillet. Brown your vegi crumbles. I like them to be a bit crisp for texture. Once the chili is done pour the crumbles in and stir.
Ready to serve and top with your garnishes.
Recipe Notes
*For the vegi crumbles I used the Smart Ground MexicanÂ
You could easily make this in a crockpot as well.
If you wanted to use ground chicken, turkey, or beef you could substitute as well.
Original recipe found on Cooking Classy
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Moroccan Spiced Salmon With Lemon Yogurt Sauce
Delicious salmon dish with a sauce that could easily be used on a variety of fish dishes.
Instructions
Let salmon sit out for 10 minutes.
Mix all the spices together and set aside.
Spray a baking pan with cooking spray or the olive oil.
Pat the spices on top of the salmon. Cook at 350 10-20 minutes depends on how big the fillets are. Should be cooked through and nice and flaky.
Mix the lemon yogurt sauce together.
Serve salmon and dollop with the sauce.
Adapted from recipe found on Making Thyme For Health
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Instant Pot African Peanut Stew
This is a warm comfort food dish that is filling and perfect on a chilly day.
Instructions
I used Instant pot and put in all ingredients from olive oil to collard greens in instant pot and programmed for soup.
Cook rice according to instruction on package.
Serve stew on top of cooked rice. Garnish with cilantro, peanuts, and lime wedge.
If you do not have a instant pot you can easily adapt this into a soup pan. I would cook onion in olive oil with garlic and ginger and then add spices, tomato paste, sweet potato, peanut butter, broth and water. Let boil and as sweet potato begins to soften add in the collard greens.
