Well, I got called out…by my kids. They have just been going along with the flow of our life now without really griping. I was figuring it was because what we were having for dinner was the stuff they liked only like hot dogs, spaghetti or tacos. Little did I know they just didn’t want to tell me that they missed my cooking because they didn’t want to add more stress. This last week they remarked how they missed all of this. I mean it’s not 5-course meals but it’s some of their favorites and they’ve been missing them.
Crockpot Salsa Chicken for Baked Tacos
- Chicken & salsa in a crockpot for 6-8 hrs on low then shredded
- Stuff the taco shells and top with cheese
- Low broil for 10 mins to melt the cheese
- No yolk noodles
Instant pot chili for chili cheese dip
- Ground turkey (sauté setting)
- Can of Rotel
- Can of black beans
- 1 cup of broth
- Can of tomato paste
- 1 cup of uncooked rice
- Chili pepper
Lemon Rosemary Chicken (Instant Pot)
Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper.
Place the onion wedges and garlic cloves inside the chicken. Use butcher’s twine to secure the legs.
- Place the trivet at the bottom of the metal pan and add 1 cup of chicken stock.
Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken.
Place the chicken, breast side up on top of the trivet and secure the lid. Make sure the lid is in the “Sealing” position.
Set the pressure cooker to Manual and set the timer for 25 minutes.
When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.
Allow chicken to rest for 5 to 10 minutes before serving.