Recipe share?
 

Spin off from Kiana's questions thread ... share with me a fave recipe at the moment - I'm lacking creativity!!

I'll come back with one of mine - blocked right now lol

Here's one I haven't made in awhile but need to - very nummy! I use about 1/2 the amount of hot sauce though, I'm a wuss

Ingredients
3/4 cup hot sauce (such as Crystal)
1/4 cup butter, melted
2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/4 teaspoon salt
Light ranch dressing (optional)


Combine hot sauce, melted butter, Worcestershire sauce, and onion powder in a bowl. Reserve 1/4 cup hot sauce mixture; pour remaining hot sauce mixture in a zip-top plastic bag. Add chicken breast halves to bag; seal. Marinate at room temperature 20 minutes. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt. Add chicken to pan; sauté 6 minutes on each side or until done. Brush reserved marinade over chicken. Serve with light ranch dressing, if desired.

https://www.cookinglight.com/recipes/buffalo-chicken-0

I make this so much that I don't use the recipe anymore. We love, love this! I have started dicing up zucchini and squash as well as the peas and carrots in it. Extra color and more veggies. I cook my rice in the instapot and let it cool ahead of time. I also have a second instapot going with the chicken that I cook and then use a mixer to shred it up and set to the side for later as well.

We also will sometimes grill teriyaki shrimp as well ...nothing fancy with the shrimp. I put shrimp in a gallon sized bag with teriyaki sauce, garlic powder, onion powder, salt and pepper. Let it marinade all day then grill. I rarely measure my ingredients. :)


3 cups Jasmine rice cooked and chilled
1/2 pound skinless chicken breasts cooked and shredded
3 tablespoons sesame oil
1 cup peas and carrots frozen
1 medium yellow onion chopped
2 cloves garlic minced
2 large eggs
¼ cup soy sauce

Instructions
Heat the sesame oil in a large wok on medium high heat.*
Add the veggies, onion, and garlic to the wok, and cook 'til somewhat tender but still slightly crisp, maybe 3 to 5 minutes.
Make a well in the middle of the veggies, and scramble the eggs into the veggies.
Stir the chicken into the mixture.
Then add the rice and stir it into the mixture, mixing everything together really well.
Add the soy sauce and stir fry everything together.
When everything has been heated thoroughly, it's ready to serve and enjoy.
Notes
*Make sure all of your ingredients are ready to go before you heat the sesame oil. It will be a super quick cook time, so it's important to have everything ready to go.

https://adventuresofmel.com/chicken-fried-rice/

This is another favorite in my house...I need to scrap my other recipes... :thumbup:
https://www.sweetshoppecommunity.com...kenParmweb.jpg


For a snack my family loves these. The recipe is for a triple batch but you can make smaller. They keep for a while in the fridge...well they can but they don't in my house because they get eaten quickly.

https://www.sweetshoppecommunity.com...gyBitesweb.jpg

Instapot Chili: I substitue a few ingredients...we use ground turkey but you can use the beef or even ground chicken. I also use black beans instead of pinto

2 teaspoons olive oil
2 pounds ground beef (I use 99% lean ground turkey!)
1 onion finely diced
1 1/2 teaspoons minced garlic
28 ounce can diced tomatoes do not drain
3 8 ounce cans tomato sauce
3/4 cup beef broth
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons cocoa powder
1 teaspoon granulated sugar
1 1/2 teaspoons kosher salt
3/4 teaspoon ground pepper
15 ounce can kidney beans drained and rinsed
15 ounce can pinto beans drained and rinsed (here I use black beans)
Assorted toppings such as shredded cheese, tomatoes, green onions and sour cream


INSTRUCTIONS
Turn your Instant Pot to Saute, then select More. Add the olive oil to the pot. Add the meat and cook until browned, breaking up the beef with a spatula as you stir.
Add the onion and cook for 3 more minutes or until softened.
Add the garlic, tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper and beans to the pot.
Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot. Cook for 20 minutes. Release the pressure either manually or allow it to release naturally.
Serve with assorted toppings.

Instapot Taco Pasta (only 6 ingredients...I use 7...) I also add 16oz or more of the tomato sauce...we like the extra liquid...it cooks up pretty thick.

1 pound ground beef , lean
1 ounce taco seasoning
8 ounce tomato sauce
2 cup beef broth
8 ounce small pasta (medium shells)
1.5 cup shredded cheese (cheddar, mexican blend or cheddar jack)
1 can of black beans (rinsed) (this is my own addition)

INSTRUCTIONS

Set Instant Pot to sauté. Add the ground beef and break up as it cooks. Once ground beef is browned, stir in taco seasoning, tomato sauce and beef broth. Be sure to scrape the bottom while stirring, to avoid meat sticking to pot. Next add the pasta. Push the pasta into the mixture just enough to submerge; don't stir.
Cover and seal lid. Change setting to manual and adjust time to 5 minutes.
Once Instant Pot beeps to show it's done, quick release. Carefully remove cover and stir.

I use this as optional...I don't eat a lot of cheese anymore so I just add a little to pasta as I serve it.

Turn off Instant Pot. Top with cheese, put cover back on but don't seal. Allow a minute or two for cheese to start to melt. Serve with desired toppings.

https://foodyschmoodyblog.com/instant-pot-taco-pasta

Oooooh thanks - those all look great!!

I love this thread. Cooking is NOT my thing but I have been trying to do it more and my goal is one new recipe a week.

A FAVE around here is:
SPINACH STUFFED SHELLS
food.com/recipe/spinach-stuffed-shells-231304

I don’t have one recipe, but I’m LOVING!! the Cook One Dinner Fix by Cassy Joy. Fir the last month I’ve been coming two recipes a week out if the menu book and I’m obsessed. We rarely have left overs, only one recipe was eh fir hubby but it did have sweet potatoes which is a huge hard sell for them.

This fish stew from Rachel Ray:

https://www.rachaelraymag.com/recipe/spicy-fish-stew

Another Rachel Ray recipe: Cod and Shrimp Stoup w/ vinegar mashed potatoes.

Currently loving this Pampered Chef recipe - bonus is that my boys love it too!

Mexican Chicken Lasagna

This is for dinner tonight:

https://i.imgur.com/8Ab4cKB.png

https://therealfooddietitians.com/mi...y-recipes-9652

I'm a huge recipe saver....you should see my pinterest boards but not great at making yet. Here is one I made earlier in the year that I loved....super easy to make https://www.goodfood.com.au/recipes/...0210618-h1wlo4