Instant Pot Chicken Enchilada Bowls

A quick and flavorful Instant Pot recipe for chicken enchilada bowls that are ready in just 30 minutes. Packed with protein, veggies, and cheesy goodness, its a perfect one-pot meal.

Ingredients:

• 1
• 5 lbs boneless, skinless chicken breasts, diced
• 1 cup rice
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced bell peppers
• 1 cup enchilada sauce
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Sour cream for serving

Instructions:

Set Instant Pot to Saut mode and heat olive oil

Add diced chicken, cumin, chili powder, garlic powder, salt, and pepper

Saut until chicken is browned

Add rice, black beans, corn, bell peppers, enchilada sauce, and chicken broth

Stir well

Close the Instant Pot lid, set to Manual mode, and cook on high pressure for 8 minutes

Once done, allow natural pressure release for 5 minutes, then quick-release any remaining pressure

Open the lid, stir in shredded cheddar cheese until melted

Serve the enchilada bowls garnished with fresh cilantro and a dollop of sour cream

Veggie-Packed Popsicles

With extra greens hidden inside, these Veggie-Packed Popsicles are a tasty and healthy treat. Great for a hot day or any time you want a cool snack.

Ingredients:

• 1 cup spinach
• 1 cup kale
• 1 cucumber, peeled and chopped
• 1 ripe banana
• 1 cup pineapple chunks
• 1 cup coconut water

Instructions:

Put spinach, kale, cucumber, banana, pineapple, and coconut water in a blender

Mix until its smooth

Put the mix into popsicle molds

Put popsicle sticks into the molds

Put it in the freezer for at least four hours, or until its solid

Take the popsicles out of the molds and enjoy once they are frozen

Waffled Pea and Bacon Risotto

With this waffled pea and bacon risotto recipe, you can make your favorite risotto into a tasty waffle. Creamy risotto and crunchy waffle iron are put together in a creative way to make a classic dish. Great for brunch or as a unique dinner choice.

Ingredients:

• 1 cup Arborio rice
• 2 1/2 cups chicken or vegetable broth
• 1/2 cup frozen peas, thawed
• 1/2 cup cooked bacon, crumbled
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 cup diced onion
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Set the pan on medium heat and add the olive oil

When you add the minced garlic and diced onion, saut until the onion turns clear

Add the Arborio rice and stir it around for two to three minutes, until the edges start to turn clear

Put in 1/2 cup of broth and stir it in until most of it is gone

Add another 1/2 cup of broth at a time, stirring often until the last cup is gone before adding more

As soon as its done, the rice should be creamy but still have a little bite to it al dente

The frozen peas, crumbled bacon, grated Parmesan cheese, and chopped parsley should all be added at this point

Add two to three more minutes of cooking

Add pepper and salt to taste

Warm up a waffle iron and grease it a little

Put the risotto mix on the waffle iron and cook it until its golden brown and crispy

Hot waffled pea and bacon risotto should be served with extra Parmesan cheese and parsley on top

Have fun making your savory waffle

Middle Eastern Cauliflower Tacos with Yogurt Garlic Sauce - the Spice at Home

These Middle Eastern Cauliflower Tacos are a delicious fusion of flavors and textures. Roasted cauliflower is seasoned with Middle Eastern spices and paired with a creamy yogurt garlic sauce, fresh herbs, and crunchy veggies. Its a perfect blend of Middle Eastern and Mexican cuisines.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 cup Greek yogurt
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup pomegranate seeds
• 1/4 cup chopped cucumber
• 1/4 cup chopped tomatoes
• 1/4 cup thinly sliced red onion
• 2 tablespoons tahini sauce

Instructions:

Turn on your oven and heat it up to 425F 220C

Olive oil, ground cumin, ground coriander, smoked paprika, salt, and pepper should all be mixed together in a large bowl with cauliflower florets

Toss the cauliflower to cover it all over

Place the cauliflower on a baking sheet and roast it in a hot oven for 20 to 25 minutes, flipping it over once halfway through, until its soft and lightly browned

Warm the tortillas up in a dry skillet or the microwave until they are soft while the cauliflower roasts

To make the yogurt garlic sauce, put Greek yogurt, minced garlic, fresh lemon juice, and a pinch of salt in a small bowl

Spread some yogurt garlic sauce on each tortilla, then add roasted cauliflower florets

Finish by adding fresh cilantro, mint leaves, pomegranate seeds, chopped cucumber, chopped tomatoes, and thinly sliced red onion

Add the tahini sauce on top, then fold the tortillas in half and serve right away

Vegan Seedy Nutty Chocolate Chip Cookies

These Vegan Seedy Nutty Chocolate Chip Cookies are packed with nutty flavor and rich chocolatey goodness. Perfect for indulging your sweet tooth while staying true to your vegan lifestyle

Ingredients:

• 1 cup seedy nutty butter
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips

Instructions:

Set the oven to 350F 175C and heat it up

Mix seedy nutty butter, maple syrup, and vanilla extract together in a bowl until the mixture is smooth

Mix in the baking soda, salt, and almond flour until everything is well mixed

Add vegan chocolate chips and mix well

Put tablespoon-sized chunks of dough on a baking sheet that has been lined with parchment paper

With a fork or your fingers, make each ball a little flatter

When the edges are golden brown, its done baking

It should cool for 5 minutes on the baking sheet before being moved to a wire rack to cool all the way

Mexican Albondigas Meatball Soup

A hearty and flavorful Mexican Albondigas Meatball Soup made effortlessly in a pressure cooker. Perfect for a comforting meal with a touch of Mexican flair.

Ingredients:

• 1 lb ground beef
• 1/2 cup rice, uncooked
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped fresh cilantro
• 1 egg
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 cups chicken broth
• 1 cup diced carrots
• 1 cup diced potatoes
• 1/2 cup chopped celery
• 1/2 cup frozen peas
• 1 can 14 oz diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp chili powder
• Juice of 1 lime
• Fresh cilantro for garnish
• Avocado slices for serving

Instructions:

There should be chopped onion, chopped cilantro, an egg, cumin, garlic powder, salt, and pepper in a bowl with the ground beef

Form the meat into small balls after mixing it well

Chicken broth, potatoes, celery, peas, diced tomatoes, oregano, and chili powder should all be put into a large pressure cooker

Add the meatballs to the pressure cooker slowly

Put the lid back on the pressure cooker and turn it on to high pressure

Bring it to a boil

When its done, let go of the pressure and carefully open the lid

Add the lime juice and stir

When you serve it hot, top it with fresh cilantro and avocado slices

Have fun with your tasty Mexican Albondigas Meatball Soup

Tahini Cabbage Slaw

A refreshing and creamy slaw made with shredded cabbage, grated carrot, and a tahini-based dressing.

Ingredients:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups shredded cabbage
• 1 carrot, grated
• 2 green onions, thinly sliced
• 2 tablespoons sesame seeds, toasted optional
• 2 tablespoons chopped fresh parsley or cilantro optional

Instructions:

In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and black pepper until smooth

In a large mixing bowl, combine shredded cabbage, grated carrot, and sliced green onions

Pour the tahini dressing over the cabbage mixture and toss until well coated

If desired, sprinkle with toasted sesame seeds and chopped fresh parsley or cilantro before serving

Serve immediately or refrigerate for later