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We recently made a pot of chickpeas mixed with BBQ sauce and threw in some chopped bell peppers. We lined some pita with spinach then stuffed the chickpea mixture in it. It was surprisingly delicious. We crave it now! It would probably be better in a wrap but we used what we had. (Also I added some ranch in mine because I’m obsessed but my husband said it didn’t need the ranch)
Purchase and download the FitMenCook app. There’s a wealth of recipes and Kevin adds to the cookbook regularly.
Check out r/Slowcooking 🙂
Here are a few new recipes for me. Someone gave me 5 zucchinis. I cut one into rounds and broiled them with a little oil and Parmesan cheese and italian herbs. The next one I quartered and grilled with some chicken (with obligatory oil and italian herbs). Today I used my cheese shredder to shred one zucchini into strips. From the garden I grabbed some parsley, chives, and 20 cherry tomatoes which I halved, then added some roasted pine nuts and feta cheese and homemade vinaigrette. It made two good sized and very yummy salads. I wish I had a little spinach to add to it. I have 2 left. Suggestions for more savory zuke recipes (no bread pls)?
I know you asked for something more like a meal so here’s my next planned meal for the instant pot: Chicken and Andouille sausage gumbo. 1) Cut boneless chicken thighs into 1″ cubes. 2) In the Instant pot, saute 1/4c oil with 1/4c flour to make the roux – about 7 minutes. It should turn brown. 3) add the following diced to the roux: onion, bell pepper, celery, garlic and add 1/4t cayenne pepper. Saute for 4 minutes until onion is soft. 4) Pour in 2c chicken broth. Add chicken. Add fully cooked andouille sausage (cut into 1/4″ pieces). Add 2 bay leaves. 5) Secure the lid, set pressure to Sealing. Press the cancel button to cancel the Saute, then select the Cook setting for 20 min at high pressure. 6) When pot reaches end of program, let pressure release naturally for 10 min, then move the release valve to Venting. Discard bay leaves. 7) Stir well and serve over rice. Top with chopped green onions and hot sauce, if desired. Amounts listed on the recipe: 1.5lbs chicken, 12 oz sausage, medium yellow onion, medium green bell pepper, 1 celery stalk, 2 cloves garlic, 4.5c white rice. One thing I’m not sure about is the recipe talks about making the roux with the chicken thigh skins, then an alternative note on the recipe says if you’re not using skins, just use oil. I hope that works. It also says if you don’t use the chicken skins, you’ll probably want to add some salt.
A bottle of Trader Joe’s yellow curry
A big ass bag of frozen vegetables.
There is a delicious and easy dinner that we do once a week, usually with chicken. 17 minutes to cook.
One that my wife and daughter love: arugula salad, with hard boiled eggs and salmon. I make a super quick lemon dill vinaigrette and they LOVE it.
Not really veg or vegan though.