This is a recipe I’ve been making for years. It’s great served with tortilla chips. We like to use it as a filling in quesadillas. It’s super easy and can be made in advance and stored in the refrigerator.
1 can fire roasted tomatoes
1 can black beans, rinsed
1 cup frozen corn
1/2 cup diced red onion
As much cilantro that you want, chopped
1/2 teaspoon salt
Juice from one lime
Jalapeño pepper diced, as much or as little as you want
1-2 garlic cloves, minced
Mix everything together and refrigerate.
Serve with chips.
Use as filling in a quesadilla. I prefer to use fresh grated Muenster cheese. You can also add grilled steak or chicken. Serve with sour cream. Enjoy
I’ve been doing this lately when I bring my Chicken in from the store. It’s really easy and makes dinner quick. It also makes the juiciest grilled chicken.
I start with fresh chicken. I like my chicken breast thin. It cooks up so evenly and fast. I start by butterflying the chicken breast.
Place it between parchment paper and pound it flat with a meat tenderizer. Use the smooth side.
Pound until you get the desired thickness.
This oil and vinegar dressing is from Aldi. It makes a great base marinade. It has seasoning in it and is very light tasting. I like marinading before freezing because it’s a time saver.
I put the chicken in a freezer bag and pour in some of the seasoning. Squeeze the air out and seal. Mark it, then freeze. I lay them flat in the freezer and I freeze one breast per bag, that way I can pull out just what I need. It thaws quickly because it’s thin. I usually add some other dry seasoning, whatever I’m in the mood for and throw it on the grill. It cooks fast and it is so delicious. The other night I basted bbq Sauce on it while it was grilling…it was amazing!
This is a recipe that serves 3-4 people. I like to make lasagna in the summertime but do not like heating up the house to bake it. This is great for that or even camping or if you don’t have an oven to bake it. It’s also great if you just want a small pan of lasagna.
No boil Lasagna Noodles
1.5 lbs ground beef
1 Jar Your Favorite Pasta Sauce
1 Pint Ricotta Cheese
Salt and Pepper
Start by cooking the ground beef in the instant pot on sauté. Add salt and pepper. You can add onions and garlic at this time if you wish.
Spray a pan that is made to fit inside the Instant Pot. I bought this one off of Amazon. You can also use a spring form pan.
Break up lasagna noodles and arrange them in the pan.
Layer beef, sauce, ricotta and mozzarella.
Keep going…I did three layers.
Layer foil like this then wrap up pan, leaving space between foil and cheese. you have to put water in the Instant pot to bring to pressure and you don’t want water getting into your lasagna.
A rack with handles is needed because the pan fits tightly in the pan and the handles are needed to lift the pan out. I use this silicone one.
Pour 1-1/2 Cup water in pot and place pan down inside.
Close lid and set to sealing. set manual time to 26 minutes. After time is up, let it naturally release for 15 min or until ready to serve, it will stay warm. Remove from pot and let sit for 5-10 minutes to firm up.
I like to place the lasagna under the broiler for just a couple of minutes to brown the cheese but this step is not necessary, you can also use a hand torch.