Holiday Gifts: Instant Pot Dinners for Two

 

Getting my parents Christmas gifts is impossible. They really don’t want more stuff and if I give them cash, they give it back. ❤

This year, since I was traveling home last week, I decided the best thing I could do was cook for them. So that’s what I did. I made twelve meals for two.

This included:

Spinach Tomato Soup (recipe here)

Spinach Lasagna (recipe here)

Chicken Tortilla Soup (recipe here)

Shredded Chicken – I shredded two pounds of chicken that I cooked with garlic, sage, rosemary and basil in the Multi-Pot/Instant Pot. They can then use it for chicken salad or BBQ chicken.

Chicken Noodle Soup

  • 1 lb chicken, diced
  • 2 tsp olive oil
  • 32 ounces low-sodium chicken broth
  • 32 ounces of veggie broth ( I use my vitamix to blend carrots, celery, garlic, onion to make a quick, nutritious vegetable broth)
  • 12-ounce sliced carrots (I use frozen)
  • 12-ounce green beans (I use frozen)
  • 3 stalks of celery, diced
  • 1/2 onion diced (optional, my parents love onions)
  • 10 oz of small bowtie pasta or egg noodles.

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Christmas Eve Recipes: Smashed Potatoes

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JeffreyW luckily made some Smashed Potatoes and took a great photo. 

Everything is ready to go, all I have to do is pop the Cornish Game Hens into the oven. Once they are done, I’ll up the temperature to 450 degrees and finish up the potatoes while the chickens rest.

I boiled the potatoes this morning and let drain completely and then refrigerated them until it’s time to crisp them up.

Smashed Potatoes

  • 2 lbs of small red or gold potatoes, no more than 2″ in diameter
  • olive oil
  • salt and pepper

saucepan, baking sheet

Boil potatoes in salted water until tender.  Drain completely.

Drizzle olive oil on baking sheet – use plenty so the potatoes don’t stick – and arrange potatoes on the pan, leaving room between each so they can crisp up. Using a a potato masher or heavy glass, smash each potato flat. With a basting brush, generously brush oil over each potato. Salt and pepper to taste and garish with fresh rosemary or pieces of minced garlic.

Bake in a 450 degree oven until potatoes are crisped. 15-20 minutes.

See the full Christmas Eve menu here.

festive-holiday-wreaths

 

Dinner Menu: Greek Chicken Wraps

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I’ve decided to begin the full dinner menus and shopping lists again. I’m shooting for every Monday night. I’ll pull from the old Thursday Menu series and add new ones as I go. Most menus are seasonal, so you shouldn’t have any difficulty finding ingredients, but if you need additional information, just ask away in the comments and I’ll do my best to help.

Tonight has an international flair, three distinctly different locales, but flavors that complement each other. Full of garden fresh items.

I am partial to pitas, but it can be difficult in my area to find good, fresh pita bread.  So tortillas make a great substitute.  For the main course you can use spinach or sun-dried tomato wraps to really kick things up.  Whether you use pita bread or tortillas, these are easy and quite flavorful wraps.

To save time, chicken can be grilled the night before when you’re grilling another meal, and cut up for a quick dinner on a busy, hot day.

On the menu tonight:

  1. Greek Chicken Wraps
  2. Avocado-Tomato Salad
  3. Persian Apples

Greek Chicken Wraps

  • 4 boneless chicken breasts
  • 2 tbsp lemon juice
  • 1 tbsp Dijon or stone ground mustard
  • 2 tsp crushed garlic
  • 1 tsp dried oregano, crushed
  • 1/8 tsp pepper
  • 1 tbsp olive oil
  • 1 small cucumber, peeled & chopped
  • 4 oz plain yogurt
  • ¼ tsp dill
  • 2 oz crumbled feta
  • 2 oz sliced black olives (opt)
  • 4 burrito size flour tortillas, spinach tortillas are a fun choice
  • ½ head of green leaf lettuce, shredded

skillet  & bowl

Mix together chicken, lemon juice, mustard, 1 tsp garlic, oregano & pepper in bowl, coating chicken thoroughly, let sit for 30 minutes. Prepare cucumbers, add yogurt, dill and remaining garlic and mix well. Refrigerate until served.  OPT: Wrap tortillas in foil and heat in a 350° oven for 10 minutes, turn oven off and let them stay warm until served.

To cook:  Grill over medium heat, turning  at least once, until cooked through. Usually 20 minutes, depending on thickness of breasts. Or stove top: Heat oil in skillet on medium-high and add chicken and marinade. Cook until chicken is cooked through, about  20 minutes. Let chicken rest 10 minutes and cut into 1″ pieces.

To serve, add chicken mixture, yogurt mixture, feta, olives and lettuce to each tortilla and roll up. Use any remaining yogurt mixture to dip tortillas in.

Avocado & Tomato Salad:

  • 2 slices bacon, fried crisp & crumbled
  • 3 tbsp olive oil
  • 1 tbsp limejuice
  • ½ tsp salt
  • 1/8 tsp pepper
  • 3 to 5 drops Cajun hot sauce
  • 2 medium avocados, pitted & cubed*
  • 2 large tomatoes, cut in wedges
  • 6 green onions, chopped

large serving bowl

Mix oil, limejuice, salt, pepper and Cajun sauce.  Add avocados, tomatoes and onion to serving bowl and toss with dressing.  Add bacon and refrigerate until serving.

*Easiest way to cube an avocado is to halve it, remove the pit, score it with a knife and then run the knife along the edges to loosen flesh from the skin and turn the skin inside out.

Persian Apples

add to a blender:

  • 4 small apples, cored & quartered,
  • 3 tbsp sugar
  • 2 tbsp lemon juice,
  • 1 tbsp orange juice,
  • 1 tbsp water

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chopped walnuts as garnish (opt)

Blend until coarsely chopped. Add chopped walnuts if desired. Serve in bowls, over vanilla ice cream if desired.

Shopping List:

4 boneless chicken breasts
1 small cucumber
4 oz plain yogurt
2 oz crumbled feta
2 oz sliced black olives (opt)
4 burrito size flour tortillas, spinach lor sun-dried tomato tortillas are a fun choice
1 head green leaf lettuce (you’ll use half)
2 slices bacon,
Cajun hot sauce
2 medium avocados
2 large tomatoes
6 green onions
4 small apples

Also: lemon juice, orange juice, limejuice, chopped walnuts, olive oil, dill, oregano, garlic, stone ground or Dijon mustard

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