Chicken Stir-Fry Bake

Chicken Stir-Fry Bake

Prep Time 8 mins
Cook Time 25 mins
Total Time 33 mins

Ingredients
  

  • 2 cups uncooked instant rice
  • 1 can 8 ounces sliced water chestnuts, drained
  • 2 cups cubed cooked chicken or rotisserie chicken pieces
  • 1 package 16 ounces frozen stir-fry vegetables, thawed
  • 1 can 14-1/2 ounces chicken broth
  • 1/4 cup soy sauce
  • 1 garlic clove minced (or 1/8 tsp garlic powder)
  • 1/2 to 3/4 teaspoon ground ginger

Instructions
 

  • 1. Cube chicken (or just tear up rotisserie chicken into pieces). Mince garlic clove (if not using powder).
  • 2. Place rice in a greased 11x7-in. baking dish. Layer with the water chestnuts, chicken and vegetables. Combine remaining ingredients; pour over top. Cover and bake at 375° for 25 minutes or until rice is tender.
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Cheesy Quesadillas

Cheesy Quesadillas

Prep Time 3 mins
Cook Time 7 mins
Total Time 10 mins

Ingredients
  

  • 2 to 3 cups filling: leftover cooked vegetables cooked meat, crumbled tofu, cooked beans, fresh or frozen corn, cooked rice or grains, or any other leftovers
  • 2 teaspoons butter or vegetable oil divided
  • 4 large flour tortillas 9-inch to 10-inch
  • 2 cups shredded cheese such as cheddar, Monterey jack, colby, fontina, or any favorite melting cheese

Instructions
 

  • Prepare the filling. Pick a few of the suggested filling ingredients above, enough to make 2 to 3 cups of total filling. If combining leftovers, warm them briefly in the microwave or in a skillet over medium heat. If using raw ingredients, cook before making quesadillas. Transfer the filling to a bowl and cover to keep warm.
  • Melt 1/2 teaspoon butter or oil in the skillet. Use just enough to coat the bottom of your skillet — about 1/2 teaspoon of butter or oil. Warm it in the skillet over medium to medium-high heat.
  • Add the tortilla and top with cheese. Place 1 tortilla in the skillet and sprinkle all over with 1/2 cup of cheese.
  • Add the filling. Spread about 1/2 cup of filling in a single layer over just half the tortilla.
  • Watch for the cheese to melt. Once the cheese starts to melt, begin lifting a corner of the tortilla and checking the underside. When the cheese has completely melted and you see golden-brown spots on the underside of the tortilla, the quesadilla is ready.
  • Fold the quesadilla in half. Use the spatula to fold the quesadilla in half, sandwiching the filling.
  • Transfer to a cutting board and cut into wedges.
  • Wipe the pan clean and repeat. Wipe the pan clean if needed, melt another dab of butter, and continue cooking quesadillas as described above.
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Potsticker Stir-Fry

 

Potsticker Stir-Fry

Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Servings 4

Ingredients
  

  • 1 16-ounce bag frozen stir-fry vegetables
  • 1 16-ounce bag frozen chicken gyoza potstickers
  • Kosher salt and freshly ground black pepper to taste

Gyoza Dipping Sauce

  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar Can use apple cider vinegar or white wine vinegar instead, but it will change the taste slightly
  • 4 tsp sesame oil
  • chili flakes to taste

Optional for Dipping Sauce

  • sugar to taste
  • garlic/garlic powder to taste
  • ginger/powdered ginger to taste

Instructions
 

  • Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add vegetables, season with salt and pepper, and stir-fry until almost tender, 3 to 5 minutes.
  • Push to the side and place the potstickers pleat-side up in a single layer in the open space. Fry for 3 minutes. Add a splash of water, cover, and steam for 3 minutes.
  • Add the gyoza sauce, toss everything to coat in sauce, and serve.
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Pita Pizza

Pita Pizza

Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Servings 1

Ingredients
  

  • 1 pita bread
  • 2 tbsp spaghetti sauce
  • 1/4 cup mozzarella cheese
  • toppings of your choice i.e. vegetables, meat, etc.

Instructions
 

  • Preheat oven to 400°F.
  • Spread sauce on pita, sprinkle with cheese and toppings (toppings are what can make the pizza a bit more nutritious/filling, such as frozen vegetables or protein)
  • Place on baking sheet and bake for 5-7 min, or until cheese is melted
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Taco Soup

Taco Soup

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients
  

  • 2 lb ground beef or ground turkey
  • 1 envelope taco seasoning
  • 1 1/2 cups water
  • 1 can 15 oz pinto beans, rinsed and drained
  • 1 can 15 oz kidney beans, rinsed and drained
  • 1 can 15 oz whole kernel corn, drained
  • 1 can 15 oz stewed tomatoes
  • 1 can 10 oz diced tomato with green chiles
  • sour cream optional
  • shredded cheese optional

Instructions
 

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain.
  • Add taco seasoning and mix well.
  • Stir in the remaining ingredients.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. Makes 8 servings.
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Salsa Chicken

Salsa Chicken

Prep Time 1 min
Cook Time 15 mins
Total Time 16 mins

Ingredients
  

  • 1 jar salsa
  • 2 lb skinless boneless chicken thighs
  • salt optional
  • rice microwaveable or can make your own, taco ingredients, or some other side to go with chicken

Instructions
 

  • Put the salsa and chicken into the Instant Pot.
  • Set the pressure cooker to poultry or manually set it to high pressure for 15 minutes.
  • When it’s done, manually release the pressure. Shred the chicken with two forks. Taste for seasoning, and add salt if required (depending on how salty your salsa is).
  • Serve over rice (*can use microwaveable rice or make your own), or as a filling for tacos.
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Beef Stew

Beef Stew

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Ingredients
  

  • 2 lb stew beef cut into 1-in chunks (can often get pre-cut beef)
  • 1 onion
  • 1/2 cup low-sodium soy sauce
  • 1 tbsp olive oil
  • rice or mashed potatoes optional – for serving

Instructions
 

  • Dice onion
  • Set the Instant Pot to saute function and brown the onions and beef cubes in one tablespoon of oil.
  • When the beef has developed some nice brown bits, add the soy sauce and ½ cup water.
  • Set to high pressure for 35 minutes.
  • Manually release pressure.
  • Remove beef and set in a separate dish. Boil remaining sauce using the Instant Pot’s saute function until reduced and thickened.
  • Serve sauce and meat over rice (*can use microwaveable rice or make your own) or mashed potatoes.
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Coconut Turmeric Chicken

Coconut Turmeric Chicken

Prep Time 2 mins
Cook Time 15 mins
Total Time 17 mins

Ingredients
  

  • 2 lb boneless skinless chicken thighs
  • 1 can coconut cream
  • 1 tablespoon turmeric
  • rice can use microwaveable rice or make you own

Instructions
 

  • Place chicken in the Instant Pot and add the coconut cream and turmeric, stirring to combine.
  • Cook on the poultry setting, or 15 minutes on high pressure.
  • Use quick release to release pressure.
  • Add salt to taste. Serve over rice.
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Lentil Soup

Lentil Soup

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients
  

  • 1 onion
  • 1 cup brown lentils rinsed
  • 1 can diced tomatoes
  • 1 tablespoon olive oil

Instructions
 

  • Dice onion
  • Using the saute function on the Instant Pot, brown the onions in 1 T olive oil.
  • Add lentils, tomatoes, and 2 cups water.
  • Cook on manual at high pressure for 20 minutes.
  • Release pressure with quick release or natural release. Add salt to taste.
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Honey Soy Chicken

Honey Soy Chicken

Prep Time 2 mins
Cook Time 15 mins
Total Time 17 mins

Ingredients
  

  • 2 lb chicken thighs
  • 1/4 cup honey
  • 1/2 cup low sodium soy sauce
  • Rice can use microwaveable rice or make your own

Instructions
 

  • Place the chicken, honey, and soy sauce into the Instant Pot.
  • Cook on poultry setting or 15 minutes on high pressure.
  • Taste for seasonings and add salt and pepper to taste.
  • Serve over rice.
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