Finally the Right Recipe!

  Ingredients: 1 can (28 oz) whole tomatoes with juice (or diced) 2 cans (10 ounce) Rotel (diced tomatoes and green chilies) 1/4 cup chopped onion 1 clove garlic, minced 1 whole jalapeño, quartered and sliced thin 1/4 tsp. sugar 1/4 tsp. salt 1/4 tsp. ground cumin 1/2 cup cilantro (more to taste) 1/2 whole lime juice Tortilla chips or cheese nachos, to serve Directions: 1. Combine the all the tomatoes, onion, jalapeño, garlic, sugar, salt, cumin, lime juice, and cilantro in the blender of food processor. Pulse until you get the salsa to the consistency you'd like - I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. 2. Refrigerate the salsa for at least an hour. Serve with tortilla chips or cheese nachos.

  1 Tbsp (16g) Olive Oil, divided 12 oz Broccoli Florets, cut into bite-size pieces 1 lb Ground Turkey 1/4 C (60g) Sweet Chili Sauce 2 Tbsp (42g) Honey 2-3 Tbsp (30-45g) Sriracha, to spice preference 2 Tbsp (30g) Soy Sauce  1 Tbsp (16g) Toasted Sesame Oil 1 tsp Garlic Powder 1 tsp Ground Ginger Sesame Seeds and Green Onion, for garnish Instructions Heat 1/2 Tbsp of olive oil in a large skillet over medium-high heat. Add the broccoli and leave untouched for 1-2 minutes to develop some browning on one side. Stir and continue cooking until the broccoli is a dark green, about 3-4 minutes longer. Transfer to a plate and set aside. Add the remaining olive oil to the skillet and brown both sides of the ground chicken before mincing and fully cooking. While the chicken cooks, mix the remaining sauce ingredients together. Add the sauce to the fully cooked chicken and cook until thick. Be careful not to burn. Once the sauce is thick, add the broccoli back to the skillet and stir everything toget

  Meatballs 2   lb   ground   turkey or chicken 0.67   cup   breadcrumbs 2   egg 2   tbsp   soy sauce or tamari 2   tsp   chili garlic sauce or sriracha 4   cloves   minced garlic 2   tsp   minced gingerroot 4   green onions   sliced 1   tsp   salt Teriyaki sauce 0.5   cup   hoisin sauce 4   tbsp   soy sauce or tamari 4   tbsp   honey 4   tsp   cornstarch Rice 2   cup   white rice 3   cups   water 2   tsp   butter 2   pinch   salt Veggies 2   tbsp   sesame oil 2   cup   snap peas 2   cup   carrot matchsticks 2   cup   red cabbage   thinly sliced salt & pepper to taste Optional garnishes 6   green onions   sliced Sesame seeds   for garnish Instructions Preheat oven to 400 F. Add all ingredients under the rice heading to a rice cooker or pot on the stove, cooking until the liquid has absorbed. Mix ingredients under the meatballs heading together in a large bowl, then form into meatballs with wet hands, placing on a parchment-lined baking sheet. Bake for 18 minutes until fully cooked.

  3   pounds   boneless, skinless chicken breasts or thighs   cut into bite-sized pieces 0.5   teaspoon   kosher salt   plus additional to taste 0.5   teaspoon   ground black pepper 1 whole pineapple cut into chunks 1 1/3 cup of pineapple juice 0.67   cup   low sodium soy sauce   plus additional to taste 2   tablespoon   honey 2   tablespoon   cornstarch 2   tablespoon   minced garlic   about 3 cloves 2   tablespoon   minced fresh ginger 0.5   teaspoon   red pepper flakes   plus additional to taste 2   tablespoon   avocado oil   or other neutral cooking oil, divided 4   red bell peppers   cut into 1-inch chunks 0.5   cup   chopped green onions   about 2, plus additional for serving 3   teaspoons   sesame seeds Prepared rice Instructions   Place the chicken in a bowl and toss with the salt and pepper. Set aside. Drain the juice from the pineapple cans into a large liquid measuring cup with a spout (you should have about 1 1/3 cup juice). Whisk in the soy sauce, honey, cornstarch, garlic

  HOW TO MAKE INSTANT POT SHREDDED CHICKEN: Place chicken,  olive oil , water,  salt  and spices in the Instant Pot. Give a stir and spread the chicken out. Pressure cook on high for 9 minutes for large breasts, or 12 minutes for thighs. If frozen add 1 minute. Naturally release for 5 minutes, then manually release (or let it naturally release the full time). Shred the chicken with two forks. Place back in the cooking liquid. I find it is easiest to shred chicken on a cutting board rather than in the Instant Pot- then put it back into the cooking liquid to keep it moist. Then add the chicken back into the flavorful juices, whether this is the Instant Pot, Slow cooker or Dutch Oven until ready to use or store – to keep it moist. Drain the chicken, but save the cooking liquid. Then spoon in just enough cooking liquid to lightly coat the chicken. The Shredded Chicken will last up to five days in the fridge. Whether you make the shredded chicken in the Instant Pot, in the slow cooker, or o

  Ingredients 1   (15-ounce)   can  black beans 1   cup (3 cobs) fresh  corn 1   medium   red onion , chopped 1/2 red pepper diced 1   jalapeño , chopped 1   clove  garlic , minced 1/3   cup   cilantro , chopped 1/4   cup   lime juice 1   tablespoon   olive oil 1   teaspoon   ground cumin 1   teaspoon   kosher salt Make the lime juice, garlic, olive oil, ground cumin, and kosher salt mix first. Mix well. Add the beans, red onion, pepper, and corn and stir well. Add cilantro to taste.