Instant Pot Chicken Fajitas (with a slow cooker option)

Slow Cooker Chicken Fajitas has been one of my most popular recipes, both on the site and in my kitchen.  These Instant Pot Chicken Fajitas are destined to be just as popular.

They couldn’t be easier to make.  The Instant Pot version starts with still frozen chicken, adds onions and bell peppers along with a can of Red Gold Petite Diced Tomatoes with Green Chilies.

The tomatoes provide not only the extra liquid needed to bring the pot to pressure, but also a fantastic flavor boost.  Canned tomatoes are one of the staples that I always keep on hand in the kitchen.  In fact, I have a whole drawer in the pantry dedicated to tomatoes.  And Red Gold is my favorite brand.

I admit that I’d never thought too much about the flavor difference of canned tomatoes until I visited Red Gold in Indiana and then did a taste test myself.  Red Gold actually tastes like tomatoes.  Really good, farm fresh tomatoes. In fact, Red Gold was recently named the best canned tomato by Epicurious.  The tomatoes are grown on family farms in the Midwest and the Red Gold company is family-owned.  Those things shine through in every aspect, including the flavor of the tomatoes.

We usually wrap the chicken fajita filling in soft taco shells, adding cheese, sour cream and other fixings.  But it also makes great nachos.  Or try serving it over rice.

Using the Instant Pot makes the whole process quick.  You can have the entire meal done in about 30 minutes and that includes putting the ingredients in the pot, allowing time for it to come to pressure and to cook.


Instant Pot Chicken Fajitas (with a slow cooker option)

Serves: 6-8 servings

Ingredients
  • 2 lbs. frozen, boneless chicken tenders
  • 3 Peppers (Green, Red, and Yellow), sliced
  • 1 Onion, sliced
  • 1 can Red Gold Petite Diced Tomatoes with Green Chilies
  • 1 Package of Taco Seasoning
  • Flour or corn tortillas
  • Toppings – sour cream, cheese, guacamole, etc.
Instructions
  1. Put frozen chicken tenders in pot.
  2. Add peppers and onions and pour tomatoes over the top.
  3. Sprinkle taco seasoning over everything.
  4. Seal the lid and set the cook time to 12 minutes. Do a quick pressure release.
  5. Serve in tortillas with toppings.

Disclosure: This post is sponsored by Red Gold, however all opions are my own.

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Instant Pot Beans for the Freezer

I’ve been making this recipe for years in the slow cooker.  It’s one of my favorites, because you get a lot of bang for your buck and for your time.  Using the Instant Pot makes it really easy too.  Not that the slow cooker is hard to use, but the Instant Pot (or any pressure cooker) makes it faster.

This recipe makes a lot and that’s a good thing!  Freeze the beans in 1-2 cup quantities, depending on your family size.  You can use them just like you would canned black beans.  A quick thaw int he microwave and they’re ready to be added to:

  • tacos
  • quesadillas
  • enchiladas
  • casseroles or soups
  • mash them to make “refried” beans

The kids love having these in the freezer for a quick snack or late meal.  Grab a tortilla, cheese and any other fixings you like and you have a healthy, quick meal.

Since I’ve made these a number of times, I’ve learned that you can substitute for the diced jalepeno.  I don’t always have a fresh pepper on hand, so I’ve used a can of diced green chilies or diced jalapeno instead.  Any of these options works fine.

Instant Pot Beans for the Freezer
Ingredients
  • 1 lb. dry pinto beans
  • 1 lb. dry black beans
  • 10 big cloves garlic, crushed
  • 2 onions, diced
  • 4 oz can diced green chilies or diced jalapeno
  • 1½ tsp. cumin
  • 2 Tbs. Kosher salt
  • 1 Tbs. black pepper
  • water - enough to cover the beans, but no higher than half way mark on pot
Instructions
  1. Sort and rinse beans. Place in the instant pot.
  2. Add remaining ingredients to the pot.
  3. Set manual cook time for 25-30 minutes, depending on how soft you like the beans.
  4. Do a natural pressure release.
  5. Mash or keep them whole.
  6. Can be frozen for later use.

 

 

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Chicken Salad with Chick Peas – easy lunch or dinner

Hellmann’s Mayonnaise recently contacted me asking if I’d like to try their new Organic Mayonnaise.   I gave a quick yes!  Hellmann’s is my favorite mayo and this one is really good.

I decided to try it in a chicken salad.  This recipe is a little different than most chicken salads and it’s really good.  The dressing is creamy and flavorful, despite the simple ingredients.  Red onion lends a punch of flavor and cucumbers add crispness.  The chick peas and chicken are a surprisingly good combo.

For this recipe, I used chicken I’d cooked in the Instant Pot.  More on that another time, but I will say that’s a great way to cook a bunch of chicken.  I used part of the chicken for this recipe and froze enough for two more meals.

Here’s what you’ll need to make Chicken Salad with Chick Peas:

The ingredient list is very simple.  The salad comes together quickly and is very healthy too.  It would make a great packed lunch or easy dinner.

Chicken Salad with Chick Peas - easy lunch or dinner

Serves: 4 servings

Ingredients
  • 2 cups shredded cooked chicken breast
  • 1 can (15 oz.) chick peas , rinsed and drained
  • 1 cup thinly sliced seedless cucumber
  • ⅓ cup Hellmann's® or Best Foods Organic Original Mayonnaise
  • 1 tsp. dried mint
  • ¼ cup finely chopped red onion
  • 1 Tbsp. fresh lemon juice
  • 4 cups loosely packed baby spinach leaves
  • crumbled feta, optional
Instructions
  1. Combine chicken, chick peas, cucumber, feta, Hellmann's® Organic Original, mint, onion and lemon juice in large bowl.
  2. Serve over fresh spinach. Top with crumbled feta, if desired.

Hellmann’s Organic Mayonnaise is made with organic cage-free eggs, organic expeller-pressed oil, and no artificial flavors and preservatives.  Hellmann’s also has a certified vegan dressing and it’s delicious! It has the same rich, creamy taste, but it’s eggless, cholesterol free—with 10g of fat per serving- and made with non-GMO sourced ingredients.

You can find both Hellmann’s Organic and Hellmann’s Vegan by going to Target.  Use the Cartwheel app to save 20%.

Disclosure: I was compensated for my time in writing this post, however all opinions are my own.

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Easy Sheet Pan Dinner Using Frozen Chicken Tenders

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I have been loving sheet pan dinners.  It’s one of my favorite ways to cook, because it’s so easy to incorporate the veggies with the meat and end up with a full meal with minimum effort.  That’s my kind of cooking!

Recently I decided to try it with frozen chicken tenders.  I didn’t even want to bother thawing them.  Because they’re so thin and small, they thaw and cook quickly.  This means you can easily start them from frozen.   [Read more…]

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30 Recipes for Leftover Turkey (or Rotisserie Chicken)

I hope you’re lucky enough to have a lot of leftover turkey meat after Thanksgiving dinner.  Having cooked turkey (or chicken) in the freezer is one of my biggest time-savers.  There’s no end to what you can do with it!

In fact, if you’re not cooking the turkey for Thanksgiving, you still might want to take advantage of the sale prices and buy one to cook just to have the meat in the freezer.  You won’t regret it!  A quick thaw in the microwave and the turkey is ready to use in a recipe.  You can substitute turkey for chicken in most any recipe.  I have thirty possibilities that my family enjoys for you right here in this post!

30

Quick White Chicken Chili

Quick White Chicken (Or Turkey) Chili

Quick and Easy Skillet Chicken Jambalaya

15 Minute Skillet Chicken (or Turkey) Jambalaya

fiestachickenskillet

15 Minute Chicken (or Turkey) Fiesta Skillet

Creamy Chicken Florentine Quesadillas

Creamy Chicken (or Turkey) Florentine Quesadillas

Brie, bacon and chicken baked potatoes

Brie, Bacon and Chicken (or Turkey) Stuffed Baked Potatoes

Tomato Pesto Chicken Quesadillas with Alfredo Dipping Sauce

Tomato, Pesto Chicken (or Turkey) Quesadillas

quick-chicken-and-vegetable-super-grain-bowls

Quick and Easy Chicken (or Turkey) and Vegetable Super Grain Bowls

3 Costco Rotisserie Chickens yield 5-6 meals. 13 possible recipes

13 Recipes for Rotisserie Chicken or Leftover Turkey

10 Recipes to Use Costco Rotisserie Chicken

10 More Recipes for Rotisserie Chicken or Leftover Turkey

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Quick and Easy Chicken and Vegetable Super Grain Bowls

 

chicken-vegetable-super-grain-bowls

I pulled this recipe together one night from ingredients I had in the pantry and fridge.  I was after a healthy meal that would make use of what we had on hand.  These Chicken and Vegetable Super Grain Bowls did just that!

I happened to have a bag of Super Grains in the pantry that I’d picked up in Walmart once. If you don’t have super grains, use quinoa or rice or any other type grain you like.

We topped the grains with chicken, red peppers, tomatoes, fresh spinach and feta crumbles.  The chicken was already cooked and in the freezer, so it just needed a quick thaw in the microwave.

The feta we used was fat free and I wouldn’t recommend that.  I accidentally picked up the fat free version instead of regular.  It’s okay, but not great.  You could easily make this meal dairy free by leaving off the cheese.

Here’s what you’ll need:   [Read more…]

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8 Easy Sheet Pan Dinners Your Family Will Love

You know I’m all about good food. But if I can make dinner time easier? I’m on it. That’s one of the reasons why I really love my slow cooker. I can let it do all of the time-consuming work and the flavors of slow-cooked food are usually incredible. I make dozens of slow cooker meals all time, and I also make it a point to keep my freezer well stocked with freezer friendly foods for all kinds of meals. But freezer cooking and slow cooker dinners aren’t the only ways to save time on dinner prep.

I’ve recently fallen in love with a new-to-me way to prepare delicious meals for my family: sheet pan dinners! Sheet pan dinners are sort of like the one pot meal of the oven. You put everything on one big sheet. Prep time is minimal, and clean up is a breeze! My family has loved the sheet pan meals I’ve tried out so far. And there are lots of ways you can vary what you put on the pan so it never gets boring.

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These are eight of the meals that I’ve made for my family in the past year or so. We keep coming back to them because sheet pan meals aren’t just easy, they’re really tasty! And no one minds having less dishes to clean up afterwards either.  In my book, it’s a win on every side.

There’s a basic formula for sheet pan dinners:   [Read more…]

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Eat at Home Tonight! Garlic Dijon Fish Sheet Pan Dinner Recipe and Quick Shopping List

garlic-dijon-fish-with-roasted-brussels-sprouts-and-butternut-squash-eahtonight

Sign up to get a new easy recipe + shopping list each week! It’s free!

These are designed for those days when you hit dinner time, but you have no idea what to feed your family.  I’ve got you covered!  Print off the recipe and list.  Hit the store on the way home from work (or grab the items from your pantry – they’re all common ingredients) and have dinner on the table in short order.

There are currently eight weeks in the series.  Garlic Dijon Fish Sheet Pan Dinner is the meal for the sixth week.  Each week you can choose to download the recipe for a large family of 6-8 people or small family of 3-4 people.

Since this recipe won’t come to you until Week 6 after you sign up, I’ve added the small and large recipes below.  But be sure to click below to sign up with your email so you can have all the recipes + easy shopping lists sent to you!

Click here to sign up for Eat at Home Tonight!  It’s Free!

garlic-dijon-tilapia-ingr-eahtonight

Eat at Home Tonight! Garlic Dijon Fish Sheet Pan Dinner Recipe and Quick Shopping List

Serves: 6-8 servings

Ingredients
  • 6-8 frozen tilapia fillets
  • 4 Tbs. butter, melted
  • 2 Tbs. lemon juice
  • 2 tsp. Dijon mustard
  • 1 garlic clove, crushed
  • 1-2 tsp. dried parsley
  • salt and pepper to taste
  • 1 container butternut squash cubes
  • 1 bag fresh brussels sprouts
Instructions
  1. Preheat oven to 400 degrees.
  2. Place thawed fillets on buttered baking sheet.
  3. Stir remaining ingredients together and pour over fish. Set in refrigerator till ready to cook.
  4. Brush olive oil on a second baking sheet. Toss butternut squash cubes with a drizzle of olive oil, salt and pepper. Place in 400 degree oven for 15 minutes.
  5. Meanwhile, clean, stem and cut brussels sprouts in half. Drizzle with olive oil and season with salt and pepper.
  6. Pull butternut squash from oven and add brussels sprouts that have stems removed, cut in half and drizzled with olive oil, salt and pepper. Place them on the baking sheet with the butternut squash.
  7. Place fish in oven at 400 degrees and bake for 20 minutes or until fish easily flakes with a fork. Fish and vegetables should be done at the same time.
Notes
If you prep this in the morning, you can place frozen fillets on a buttered baking sheet. Stir remaining ingredients together and pour over fish. Cover and store in fridge until you’re ready to bake that night.

 
Eat at Home Tonight! Garlic Dijon Fish Sheet Pan Dinner Recipe and Quick Shopping List

Serves: 3-4 servings

Ingredients
  • 3-4 frozen tilapia fillets
  • 2 Tbs. butter, melted
  • 1 Tbs. lemon juice
  • 1 tsp. Dijon mustard
  • 1 small garlic clove, crushed
  • ¾ tsp. dried parsley
  • salt and pepper to taste
  • ½ container butternut squash cubes
  • 1 small bag fresh brussels sprouts
Instructions
  1. Preheat oven to 400 degrees.
  2. Place thawed fillets on buttered baking sheet.
  3. Stir remaining ingredients together and pour over fish. Set in refrigerator till ready to cook.
  4. Brush olive oil on a second baking sheet. Toss butternut squash cubes with a drizzle of olive oil, salt and pepper. Place in 400 degree oven for 15 minutes.
  5. Meanwhile, clean, stem and cut brussels sprouts in half. Drizzle with olive oil and season with salt and pepper.
  6. Pull butternut squash from oven and add brussels sprouts that have stems removed, cut in half and drizzled with olive oil, salt and pepper. Place them on the baking sheet with the butternut squash.
  7. Place fish in oven at 400 degrees and bake for 20 minutes or until fish easily flakes with a fork. Fish and vegetables should be done at the same time.
Notes
If you prep this in the morning, you can place frozen fillets on a buttered baking sheet. Stir remaining ingredients together and pour over fish. Cover and store in fridge until you’re ready to bake that night.

 

 

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Harvest Apple Salad with Parmesan Pepper Chicken and Caramel Apple Cider Float recipe

harvest-apple-salad-with-easy-parmesan-pepper-chicken

I’m excited to share these recipes with you as part of a sponsored post by Mirum Shopper.  All opinions are my own and my opinion is these recipes are delicious!

We are nearing the end of soccer season and we are worn out.  I’ll be the first to admit that I am not a great soccer mom, as far as having a ton of energy and lots of enthusiasm to see every minute of every game.  I like watching the kids play, but six games in one week, four of which were on the same day in a city two hours away has taken its toll.

The schedule has also done a number on family dinner and cooking.  On Monday Jim took Isaac to his game and the rest of us stayed home.  Mia and I didn’t have another hour and a half drive, plus game, plus driving home left in us.  She’s been battling bronchitis and a shoulder injury for a couple of weeks and just needed to rest.

We decided to celebrate our night at home with an easy dinner, a fantastic dessert and a dive into Netflix and a good book.  We’re both salad fans so we loved the idea of this salad chock full of apples, pecans, cranberries and topped with chicken.

The best part of this salad is the way the chicken is prepped and cooked.  The chicken gets slathered in Hellmann’s Mayonnaise, then dredged in seasoned bread crumbs before baking.  The process gives the outside a flavorful crunch, while keeping the inside very moist.  It’s quick and easy.  You can serve the chicken with a few side dishes or slice it thin and serve it on salad as we did.

Here’s the recipe for Harvest Apple Salad with Parmesan Pepper Chicken:
[Read more…]

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50s Prime Time Burgers

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A couple of weeks ago I printed off an Eat at Home Meal Plan that included 50s Prime Time Meatloaf.  I love that meatloaf, but I really wanted to grill out instead.

Thankfully, I realized that the meatloaf recipe would make fantastic burgers!  I adapted it by skipping the bread crumbs and eggs, but using the rest of the ingredients.  It made wonderful burgers that had lots of flavor and were very moist.

I chose to top the burgers with white American cheese.  That was really good, but I think next time I’ll try cheddar instead.

Here’s what you’ll need:   [Read more…]

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