The Meal Plan:
Sat (L) out (S) Take n Bake pizza
Sun (L) leftovers (S) slow cooked pork ribs and poutine
Mon (yoga) leftover ribs and fries
Tues - Tex Mex Chicken Soup
Wed - leftover soup
Thur (yoga) leftover soup
Fri (yoga) more leftover soup
Lunches - Greek Salmon bowls and Tuna Salad bowls
Instant Pot Tex-Mex Chicken Soup (Ckng Lght, Nov 2018) gluten free, could be vegetarian....
This was my second time using an Instant Pot.\ First time was making a batch of wheat berries. There is definitely a learning curve to using one of these gizmos, but I think overall, it's going to become a go-to devise in my house.
That being said, I managed to overcook my chicken. Entirely my fault. Point number one - I was using one of the Husbands hand raised chickens, which are very lean and small. Point number two, I didn't read the bit on the recipe that said "release the pressure" after 10 minutes and just let it un-pressurize on it's own time while I was doing something else. Nope. Can't do that.
However, the soup flavors were good, it is definitely a brothy soup and not thick like a chili or stew.There is a slow cooker option, and really, this could easily be made vegetarian/vegan by omitting the chicken and upping the veggies - maybe two types of beans and some hominy; I would make this again.
Slow cooker recipe here: Tex Mex Chicken Soup
Made three suppers or about 6 servings exactly
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| photo from cookinglight.com |
1 1/4 pounds boneless, skinless chicken thighs (about 4 thighs)
4 cups unsalted chicken stock (such as Swanson)
1 (15-oz.) can unsalted black beans, drained and rinsed
1 (14.5-oz.) can unsalted diced tomatoes
1 cup chopped yellow onion
1 cup chopped red or orange bell pepper
1 cup fresh or frozen corn kernels
2 tablespoons chopped canned chipotle chiles in adobo sauce
2 garlic cloves, minced
2 teaspoons chili powder
2 teaspoons ground cumin
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons fresh lime juice
1/2 cup plain whole-milk Greek yogurt
1/2 cup fresh cilantro leaves
Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.
Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board. Shred chicken into small pieces; return to Instant Pot. Stir in lime juice. Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro.
Easy Greek Salmon Bowls (Ckng Lght Nov, 2018) gluten free
I made this pretty much as written with two tiny alterations: I used zucchini instead of cucumber (not a fan) and I finished cooking the salmon in the oven (I had it on to warm something else up). I divided this up into individual portions for lunches for the week, and had enough to do five servings. I did pop it into the microwave for about 30 seconds just to take the chill off of it, but this could be eaten cold, room temp or warm, depending on your preference. I thought the flavors were about perfect. I would make this again. Recommended!
Made 5 lunches
4 (5-oz.) skin-on salmon fillets
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| photo from cookinglight.com |
1/2 teaspoon dried oregano
1 teaspoon kosher salt, divided
5 tablespoons canola oil, divided
1 (8-oz.) pkg. haricots verts
3 cups packed baby spinach leaves, finely chopped
1 1/2 cups cooked quinoa
1/2 cup chopped fresh flat-leaf parsley
1/4 cup fresh lemon juice
1 teaspoon honey
2 cups halved grape tomatoes
2 cups chopped
1/4 cup crumbled feta cheese
Sprinkle salmon with dill, oregano, and 1/4 teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add salmon, skin side up, to skillet; cook 2 to 3 minutes per side for medium. Set aside.
Fill a large bowl with ice water. Cook haricots verts according to package directions; place in ice water until completely cool, about 1 minute. Pat dry.
Toss together spinach, quinoa, and parsley in a bowl. Whisk together lemon juice, honey, and remaining 1/4 cup oil in a small bowl. Add 1/4 cup lemon dressing to spinach mixture; toss to combine.
To serve, spoon 3/4 cup spinach mixture into each of 4 bowls. Arrange 1/2 cup tomatoes, 1/2 cup cucumber, and 1/3 cup cooked haricots verts in each bowl. Drizzle with remaining dressing; sprinkle with remaining 3/4 teaspoon salt. Top each bowl with 1 flaked salmon fillet and 1 tablespoon feta cheese.
Lemon Dill Salmon Salad (Ckng Lght Sept 2018) gluten free
Also made this for lunches for the week because the above recipe wasn't enough to get two of us through the week. This was also tasty - better than traditional tuna salad in my humble opinion. I did substitute vacuumed sealed salmon for the canned because I think it tastes better and is not as runny. Which was a good thing because the lemon juice made the dish runnier than I care for. Which meant the pita was packed outside the tupperware container.
Still, once divided up, this was very tasty. I think we also subbed green beans for the carrots (I had them from the recipe above). This could also be a great pre-packed picnic dish, but worked great as grab-n-go lunches. Recommended.
Made 4 lunches
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| photo from cookinglight.com |
1/3 cup chopped celery
1/4 cup chopped scallions
1/4 cup canola mayonnaise
1 teaspoon lemon zest plus 1 Tbsp. fresh lemon juice Could cut back on the lemon juice...
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
2 (6-oz.)
1/3 cup chopped unsalted roasted almonds
4 green leaf lettuce leaves
3 cups seedless red grapes
2 cups 3- to 4-inch carrot sticks
2 (6-inch) whole-wheat pitas, each cut into 8 wedges
Stir together celery, scallions,
mayonnaise, dill, lemon zest and juice, pepper, and salt in a medium
bowl. Fold in salmon and almonds. Arrange 1 lettuce leaf in each of 4
(4-cup) containers. Divide salmon salad evenly over lettuce.
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