Quick and Easy Recipes for Busy Moms
- 2 cups shredded skinless, boneless rotisserie chicken breast
- ½ cup prepared salsa verde
- 8 (6-inch) corn tortillas
- •2 cups thinly sliced purple cabbage
- ⅓ cup canola mayonnaise
- Combine chicken and salsa in a saucepan over medium heat; cook 2 minutes or until thoroughly heated.
- Heat tortillas 20 seconds on each side over an open flame or according to directions.
- Combine cabbage and mayonnaise in a bowl; toss to coat.
- Divide chicken mixture evenly among tortillas. Top with cabbage mixture.
210 calories; fat 8.4g; saturated fat 0.6g; mono fat 4.2g; poly fat 2.4g; protein 23g; carbohydrates 10g; fiber 1g; cholesterol 66mg; iron 1mg; sodium 639mg; calcium 32mg.
Instapot to the rescue: Pioneer Woman’s Pot Roast
- 1 whole beef chuck roast, 3 to 4 pounds
- Kosher salt
- Black pepper
- 2 tbsp.
- olive oil
- 2 whole large yellow onions, peeled and quartered
- 6 whole carrots, washed, scrubbed, and cut into large pieces
- 1 c. red wine
- 2 c. beef stock
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Set the Instant to “Saute” and allow to warm.
- Season roast generously with salt and pepper. When Instant Pot says "Hot," add in olive oil and sear roast until browned on all sides. Remove to a clean plate.
- Add in onions and carrots and cook for an additional 3-4 minutes, stirring occasionally. Deglaze with red wine, scraping the bottom of the pot to get all of the delicious bits. Add in the beef stock, rosemary, thyme and the beef.
- Lock the lid into place, place vent to sealing, push "Manual," and set time to 1 hour 20 minutes. The Instant Pot will release some steam as it comes up to pressure, then it will seal automatically.
- When the cooking time is done, allow the Instant Pot to naturally vent for at least 10 minutes, 20 is better. Using a wooden spoon, carefully push the valve open to release the rest of the pressure. Remove lid.
- Skim a much fat off the top of the liquid as you can before disturbing the roast. Remove the roast to a cutting board and with two forks shred roast. Serve alongside carrots and onions, topped with the pan juices. Serve with mashed potatoes.
Grilled to Perfection: GARLIC GRILLED SHRIMP SKEWERS
PREP TIME: 5 mins COOK TIME: 5 mins MARINATE: 30 mins TOTAL TIME: 40 mins
SERVINGS: 5 servings
AUTHOR: Lisa Bryan
- 1 pound large shrimp
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch cayenne pepper, adjust to spice preference
- Add the olive oil, lemon juice, herbs, garlic, and spices to a small mixing bowl and whisk together.
- Place the shrimp in a bowl and pour 3/4 of the marinade on top of the shrimp. Mix together gently until the shrimp are well coated.
- Cover the bowl and marinate the shrimp for 30 minutes to an hour.
- Thread the shrimp on the skewers and make sure to get all the good garlic and herbs from the bowl and spread on to the shrimp.
- Heat a grill or grill pan on medium high heat.
- Once the grill is hot, place the shrimp skewers on the grill and cook the shrimp for 2-3 minutes each side, or until they turn pink and opaque.
- Remove the shrimp to a plate and spoon the remaining marinade on top before serving.
Adding the last little bit of marinade at the end makes these grilled shrimp extra garlicky. If you don't like raw garlic and/or would like the garlic flavor less strong, just use all the marinade in step 2.
You can use a variety of fresh herbs in this recipe, including parsley, cilantro, basil, thyme and oregano (I don't recommend rosemary). Feel free to swap the herbs for your favorites.
CALORIES: 190kcal, CARBOHYDRATES: 1g, PROTEIN: 19g, FAT: 12g, SATURATED FAT: 2g, CHOLESTEROL: 229mg, SODIUM: 940mg, POTASSIUM: 89mg, FIBER: 1g, SUGAR: 1g, VITAMIN A: 307iu, VITAMIN C: 9mg, CALCIUM: 136mg, IRON: 2mg