BBQ Chicken, Crock Pot

• Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 1 cup BBQ sauce
  • 1/4 cup Italian dressing
  • 1/4 cup brown sugar
  • 1 tbsp Worcestershire sauce
  • salt to taste

  Instructions

  • Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
  • In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
  • Pour over chicken, cover and cook on HIGH for 3-4 hours
  • Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
  • Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.

  
  
• INSTANT POT
• Frozen chicken:  Place sauce ingredients in instant pot.  Add chicken and mix to cover the chicken a little.  Cook about 18 min.  After, separate chicken a little, then slow cook an hour or two to finish tendering.

Turkey Breast, Instant Pot

 

Ingredients

• 7 lb bone-in skin-on turkey breast
• 2 cups chicken broth
• 1 medium onion chopped into large slices
• 4 garlic cloves
• 2 celery stalks
• 3 Tablespoons olive oil
• 3/4 tsp paprika
• 1/2 tsp each: rosemary, sage and thyme
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions

1. Add chicken broth to Instant Pot insert. Place trivet inside. Place half of the onions, garlic and celery on and around.
2. In a small bowl or measuring cup, mix oil, paprika, herb mix, salt and pepper.
3. Rinse the turkey breast and remove gravy pocket. Brush turkey breast with olive oil mixture. Place in the trivet, breast side up.
4. Place lid on Instant Pot. Set valve the sealing. Press "manual." Set timer to 35 minutes High Pressure.
5. When the IP is done, let the pressure release naturally for at least 20 minutes. It will keep the turkey juicy.
6. When pressure is released, open lid carefully, away from your face.
7. Using large fork, remove turkey from pressure cooker onto a large platter.  Rest while you make gravy.

8. To make the gravy, drain the pan drippings and let separate.  Measure 2 cups of the liquid and place back in the Instant Pot insert. Add a mixture of 4 Tbs cornstarch with 1/2 cup of cold water and whisk well. Saute until thickens.

   
   

   https://www.crunchycreamysweet.com/instant-pot-turkey-breast-recipe/

Thai Chicken and Quinoa

 

THAI-STYLE CHICKEN AND QUINOA SALAD

YIELD:  6 SERVINGS

 

PREP TIME:  25 MINUTES

 

COOK TIME:  10 MINUTES

 

TOTAL TIME:  35 MINUTES

INGREDIENTS

SALAD:

•  1 1/2 cups uncooked quinoa, rinsed well
•  2 cups cooked chicken
•  1/2 cup chopped carrots
•  1/2 cup shelled edamame
•  1/2 cup chopped red pepper
•  4 green onions, chopped
•  1/2 cup chopped roasted peanuts
•  1/2 cup freshly chopped cilantro
•  Salt and pepper to taste

SAUCE:

•  4 tablespoons sweet chili sauce
•  2 tablespoons rice vinegar
•  2 tablespoons canned coconut milk
•  1 tablespoon packed light brown sugar
•  2 teaspoons creamy peanut butter
•  2 garlic cloves, finely minced
•  1 lime juiced, about 2 tablespoons
•  Pinch of ground ginger

INSTRUCTIONS

1. Prepare quinoa according to package directions. I usually cook quinoa in low-sodium chicken broth: 1 1/2 cup quinoa to 2 1/2 cups liquid.
2. While quinoa is cooking, combine all of the sauce ingredients together in a liquid measure and whisk to combine (or pulse in a blender). 
3. When the quinoa finishes cooking, scoop it into a large bowl. Stir in the sauce and mix well. 
4. Stir in the chicken, carrots, edamame, red pepper, green onions, peanuts and cilantro. Add salt and pepper to taste. 
5. Serve warm, room temperature or chilled.

HTTPS://WWW.MELSKITCHENCAFE.COM/THAI-STYLE-CHICKEN-AND-QUINOA-SALAD/