Slow Cooker Kalua Pork Recipe

Tender slow cooker kalua pulled pork is salty, smokey melt-in-your-mouth perfection. Enjoy authentic Hawaiian luau pork flavor at home with this super simple 3 ingredient masterpiece.

Ingredients
▢1 4-pound pork shoulder roast - (or similar roast, size can vary a bit too)
▢1 tablespoon liquid smoke - (you can find this in almost any grocery store)
▢1 tablespoon Himalayan pink salt - (sold in most grocery stores)

Instructions

1. Lightly grease your slow cooker with nonstick spray. Pierce the roast all over with a fork. Place in slow cooker.
2. Pour liquid smoke evenly over the roast, then sprinkle with the salt.
3. Cover and cook on low for 8-12 hours. (For a larger roast you’ll need closer to the 12 hours)
4. Uncover, pull pork apart with 2 forks. Serve alone or you can serve it over rice, in tacos, salads, and more!

Notes
If you want to use a really big roast you can double the liquid smoke and salt and keep the extra meat stored in an airtight container in the fridge all week long for incredible leftovers and quick fix meals!

Cream of Mushroom Chicken Recipe

This creamy mushroom chicken recipe has the most deliciously tender pan-fried chicken smothered in a garlicky mushroom sauce! It’s quick and easy and can be on your table in half an hour.

Ingredients

1 ¼ lbs boneless, skinless thin-cut chicken breasts or tenders
1 tablespoon vegetable oil
½ teaspoon garlic powder
1 can (10oz) cream of mushroom soup
Salt and pepper, to taste
Noodles, rice or mashed potatoes for serving

Instructions

1. In a large skillet heat the oil over medium heat. Season the chicken with garlic powder, salt and pepper.
2. Brown the chicken on both sides until golden, about 2 minutes.
3. Add the cream of mushroom soup and spread over the top. When soup begins to bubble, cover pan, lower heat to a simmer and cook for 5-10 minutes, or until cooked through.
4. Serve over noodles, rice or mashed potatoes.

Notes
If a thinner gravy is desired, whisk in ¼- ½ cup milk or water.

Instant Pot Vegetable Soup Recipe

Instant Pot Vegetable Soup is the perfect recipe to make when you are trying to get back into the swing of healthy eating.

Ingredients
▢1 teaspoon canola oil
▢1 medium onion finely diced
▢1 tablespoon tomato paste
▢2 teaspoons minced garlic
▢2 teaspoons Italian seasoning
▢2 teaspoons salt
▢1/4 teaspoon black pepper
▢6 cups low sodium chicken or vegetable broth
▢1 lb potatoes chopped (about 3-4 medium)
▢3 large carrots peeled and chopped
▢2 ribs celery sliced
▢1 1/2 cups fired roasted diced tomatoes (or other flavor — 398ml/13oz)
▢1 cup fresh green beans cut in thirds
▢½ cup canned, frozen or fresh corn
▢1 bay leaf
▢1 cup finely chopped spinach

Instructions

1. Heat oil in Instant Pot on saute mode. Add onion, cook and stir until softened.
2. Turn the Instant Pot off and add the tomato paste, garlic, Italian seasoning, salt and pepper. Stir and cook for 1 minute on the residual heat.
3. Add chicken broth to the still hot pan, and scrape the bottom with a spoon to remove any left behind bits.
4. Add potatoes, carrots, celery, tomatoes, green beans, corn, bay leaf and stir.
5. Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure, for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.
6. Once the cook time is over, let pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).
7. Stir in the spinach, adjust seasonings to taste (add 1 teaspoon sugar to balance tomato paste if needed) and serve.

Notes
*The recipe makes approximately 9.5-10 cups of soup, or eight 1 ¼ cup servings.
Storage:

• Leftover vegetable soup will last in an airtight container in the fridge for 3-4 days. To reheat, warm on the stove, in the microwave, or on “SAUTE” in the instant pot.
• This vegetable soup is incredibly freezer friendly. Simply let it cool to room temperature, then transfer it to a freezer safe container or freezer bag. Store it in the freezer for 4-6 months. To reheat, thaw overnight in the fridge or in a sink of cold water, then warm in the microwave or on the stove. You can also reheat it in the instant pot on “SAUTE” until warmed through.

Cheesy Ranch Potatoes Recipe

These cheesy ranch potatoes come together with just a few main ingredients and are always a crowd-pleaser! Well-seasoned tender bites of potatoes wrapped in a savory, melted cheese topping. Simple to whip up, this side dish comes with a mouth-watering bite on every forkful.

Ingredients
▢3 Large Potatoes, Cubed into 1/2 inch pieces
▢1 Cup Ranch Dressing
▢1/4 Cup Sour Cream
▢1/2 teaspoon Salt
▢1/4 teaspoon pepper
▢1/2 teaspoon Garlic Powder
▢1/2 teaspoon Onion Powder
▢1/4 teaspoon Paprika
▢1 Cup Shredded Cheddar Cheese
▢6 Slices Bacon

Instructions

1. Preheat the oven to 400 degrees.
2. Add the cubed potatoes to a large pot and cover with cold water. Bring the potatoes to a boil over high heat.
3. Reduce heat to medium-high and boil for 8-10 minutes just until tender.
4. Meanwhile, in a medium bowl, whisk together the ranch dressing, sour cream, seasonings, and half of the cheese until well combined.
5. Drain the potatoes and pour them into a large cast iron skillet or 9x9 inch baking dish.
6. Pour the dressing mixture over the potatoes and stir to coat.
7. Bake in preheated oven for 15 minutes, until hot and bubbly.
8. While the potatoes are baking, cook the bacon in a large skillet over medium-high heat until crisp. Drain bacon on a paper towel lined plate and crumble when cool enough to handle.
9. Remove the pan from the oven and top with the bacon and the remaining cheese, bake for 3 more minutes until cheese is melted.

Notes
NOTE: You will want 2 pounds of potatoes total for this recipe. You can use Russett potatoes, red potatoes, or Yukon gold.

Best French Onion Chicken Recipe

This French Onion Chicken Skillet will have your family licking their plates clean. This one-skillet dinner is full of those bold, classic french onion flavors….but with hearty chicken for a boost of protein.

Ingredients

6 (4 oz.) skinless, boneless chicken breasts, raw
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp seasoned salt
2 Tbsp Land o’Lakes light butter made with canola oil
1 yellow onion, peeled & sliced
1 (10 oz.) can French onion soup ( I use Campbell’s)
1 cup low sodium beef broth
1/2 cup fat free or light mozzarella (I use Market Pantry reduced fat mozzarella)

Instructions

1. Preheat oven to 350 degrees.
2. In a skillet pan ( or cast iron grill skillet) melt butter and add sliced onions. Saute the onions in butter until softened and translucent.
3. When onions become soft, place onions on a plate and set aside.
4. Using the same skillet, spray the skillet with non stick cooking spray.
5. Season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken breasts into prepared skillet.
6. Cook for 5-7 minutes on medium high, on both sides or until chicken breasts are golden brown.
7. Add onions back into the skillet with the chicken breasts.
8. Pour in the can of French onion soup and 1 cup beef broth. Simmer the chicken and onions for 2-3 minutes-this will allow the soup to caramelize the chicken.
9. If using a cast iron skillet pan top each chicken breast with light mozzarella cheese. (otherwise-transfer chicken, onions, and sauce into an oven safe baking dish-and top with light mozzarella cheese.)
10. Place skillet or baking dish in preheated oven.
11. Cook for 10-15 minutes or until bubbly.

Easy Chicken Enchilada Recipe

This Easy Chicken Enchilada Recipe makes the best Mexican dinner ever! They’re stuffed with shredded chicken and cheese, topped with an easy red enchilada sauce, and baked for 20 minutes. This homemade classic is an all-time family favorite that’s great for easy weeknight meals.

Ingredients
2 tablespoons avocado oil (or olive oil)
1 small white onion, peeled and diced
1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
1 (4-ounce) can diced green chiles
sea salt and freshly-cracked black pepper
1 (15-ounce) can black beans, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce
optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Instructions

1. Prep oven and enchilada sauce. Preheat oven to 350°F. Prepare your enchilada sauce.
2. Sauté the filling mixture. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
3. Assemble the enchiladas. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
4. Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
5. Serve. Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!

Notes

1. Storage instructions: Leftover (cooked) enchiladas can be transferred to a sealed container and refrigerated for up to 3 days or frozen for up to 3 months.
2. Make ahead instructions. If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed. Or you can freeze the enchiladas for up to 3 months, then let them thaw in the refrigerator for 24 hours, then bake as directed.

Szechuan Chicken Recipe

This Szechuan Chicken Stir fry is fast and flavorful! Made in under 30 minutes, with Szechuan (Sichuan) peppercorns, dried red chilies, thinly sliced chicken, and your choice of veggies!

Ingredients

Chicken and marinade:
▢8 boneless chicken thighs chopped into bitesize chunks
▢1 tbsp dark soy sauce
▢1 tbsp light soy sauce
▢1 tbsp Chinese rice wine
▢¼ tsp white pepper
▢2 tbsp cornflour cornstarch

For Frying:

▢240 ml (1 cup) sunflower oil
▢1 tbsp sesame oil
▢1 onion peeled and chopped into chunks
▢25 dried red chillies chop 5 of them into small pieces and leave the rest whole
▢1 ½ tsp Sichuan peppercorns ground using a pestle and mortar (the 1 1/2 tsp is measured BEFORE grinding)
▢3 cloves garlic minced
▢2 tsp minced ginger
▢5 spring onions scallions roughly chopped
▢2 tbsp light soy sauce
▢1 tbsp Chinese rice wine
▢1 tbsp chilli bean paste *See Note
▢1 tbsp sugar

Instructions

1. Place the chicken pieces in a bowl with the rest of the marinade ingredients. Stir together, cover and marinade for 30 minutes (or up to a couple of hours – place in the refrigerator if marinating for more than 30 minutes).
2. Heat the oil (reserving 1 tbsp for later) over a medium-high heat in a large frying pan.
3. Add the chicken, a piece at a time (you may need to work in 2 batches), and cook for 4-5 minutes, turning a couple of times, until golden.
4. Remove from the pan and place on a plate.
5. Heat the reserved 1 tbsp of sunflower oil along with 1 tbsp of sesame oil in a wok over a medium-high heat.
6. Add the onion and dried chillies and stir fry for 2-3 minutes, stirring often, until the onion starts to soften slightly.
7. Add in the ground Sichuan peppers and fry for a further minute.
8. Add in the garlic, ginger, and spring onions and stir fry for a further 30 seconds.
9. Add in the soy sauce, rice wine, chilli bean paste, and sugar. Stir together and fry for another minute.
10. Add in the cooked chicken and toss everything together, heating for a further minute or two until the chicken is hot.
11. Serve with boiled rice.

Note 1:
Chilli Bean Paste – known as toban djan or doubanjiang – if you can’t find this, you can replace with Gochujang (a Korean Chilli paste that’s little sweeter, but still good), or at a push, hoisin sauce mixed with a good pinch of chilli flakes.