Recipes Cookbook - Crispy Sheet Pan Gnocchi and Veggies

Crispy Sheet Pan Gnocchi and Veggies |#Traderjoesrecipeshealthy #Traderjoescauliflowergnocchirecipes #Traderjoesrecipesdinner #Traderjoesshoppinglist #Traderjoesmealprep #Cauliflowergnocchitraderjoesrecipes #Fallveganrecipes #Healthyfallmeals #Healthysnacksforkids #Veganpotatorecipes #Spicypotatokalebowls #Vegankalerecipes

Ingredients

• 1 pound fresh, shelf-stable, or frozen potato gnocchi
• 1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks
• 1 pint grape or cherry tomatoes
• 1 small red onion, cut into 1-inch chunks
• 4 cloves garlic, smashed
• 1 teaspoon coarsely chopped fresh rosemary leaves
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons coarsely chopped fresh basil leaves
• Grated Pecorino Romano or Parmesan cheese, for serving

Instructions

1. Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.
2. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet
3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.

recipe adapted  >>>>>  here

Recipes Cookbook - Coconut flour crepes

Coconut flour crepes | #Coconut #flour #crepes #Nocarbdiets #Ketodietrecipes #Lowcarbketo #Ketogenicdiet #Ketobread #Ketorecipeseasy #Ketodietrecipes #Ketorecipeseasy #Nocarbdiets

Ingredients

• 4 eggs
• 1 tablespoon extra virgin coconut oil melted
• 1/4 cup almond milk or water
• 1/4 cup coconut cream melted
• 1/2 teaspoon vanilla extract - optional for savory filling
• 2 tablespoons coconut flour
• 1 tablespoon almond meal also known as almond flour/ground almond

Instructions

1. In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour and almond meal
2. Using a whisk or electric mixer, beat until a smooth batter form with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.
3. Heat a lightly oil mini egg pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini non stick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break.
4. Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy and un stick easily from the pan. The center should be set and dry before you flip over to avoid the crepe to break.
5. Brown on other sides about 1-2 minutes and serve hot with your favorite fillings - see recipe note for inspiration.

recipe adapted >>>>>  here

Recipes Cookbook - KETO NO BAKE COOKIES IN 5 MINUTES!

#Ketodesserteasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomugcakeeasy #Ketosweetseasy #Ketocookieseasy #Ketonobakedesserts #Nocarbdiets #Ketodietrecipes #Ketorecipeseasy #Ketogenicrecipes

Ingredients

• 2 tablespoons real butter
• 2/3 cup all natural peanut butter, or your choice of nut butter
• 1 cup unsweetened all natural shredded coconut
• 4 drops of vanilla lakanto, 20% off with code MELISSA20
• Note* if using a granulated sweetener add it to the butter when microwaving to melt.

Instructions

1. Melt butter in microwave.
2. Stir in peanut butter.
3. Add sweetener and coconut. Mix well.
4. Spoon onto sheet pan.
5. Freeze for 5-10 minutes.
6. Store in the refrigerator, bagged.

recipe adapted >>>>>  here

Recipes Cookbook - Parmesan Crusted Chicken

Parmesan Crusted Chicken | #Ketosnacks #Ketochickenrecipes #Eggplantrecipes #Ketocheesesticks #Ketomozzarellasticks #Ketoparmesancrustedchicken

Ingredients

• 1 pound chicken breasts 2-3 chicken breasts
• 1 teaspoon Italian seasoning or seasoning of choice
• 1/2 teaspoon garlic powder
• Pinch of salt and pepper
• 1 cup grated or zested parmesan cheese
• 1/2 cup almond flour or panko breadcrumbs*
• 2 eggs
• 3 tablespoons olive oil or butter or oil of choice

Instructions

1. Lay the chicken breasts out on a cutting board and cut in half horizontally. Generously season with Italian seasoning (or seasoning of choice), garlic powder, salt, and pepper; Set aside.
2. Combine the parmesan cheese and almond flour in a medium shallow bowl. In another bowl, whisk the eggs.
3. Dip the chicken breasts into the egg mixture then into the parmesan mixture. shake off the excess breading. Repeat until all the chicken cutlets are covered.
4. Heat oil or butter in a large NON-STICK heavy duty pan. Add chicken cutlets in a single layer and cook for 5-6 minutes on each side, until golden and crispy. Be sure not to flip until the parmesan is golden on the first side or it will slide off. Repeat with remaining chicken cutlets.

recipe adapted >>>>>  here

Recipes Cookbook - 5-ingredient white queso

5-ingredient white queso | #Cookingrecipes #Mexicandishes #Ethnicrecipes #Mexicanfoodrecipesauthentic #Dinnerrecipes #Chickendishes #Mexicanfoodrecipes #Quesoblancodip #Mexicanwhitecheesedip #Cheesediprecipes #Mexicanrestaurantcheesedip #Whitequesodipeasy

Ingredients

• 1 lb pepperjack cheese
• 8 oz full-fat cream cheese
• ½ cup full-fat sour cream
• 1 10oz can original Rotel tomatoes & green chilies, drained
• ¾ cup whole milk (if needed)
• *optional*
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder

Instructions

1. In a medium pot over LOW heat, combine the cheese, cream cheese, sour cream, and Rotel.
2. Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if needed.
3. Once melted, serve immediately, or transfer to a slow cooker with a "warm" setting to keep dip warm and melted. Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Apple Oat Greek Yogurt Muffins

Apple Oat Greek Yogurt Muffins |#Bisquickrecipes #Blueberryproteinmuffins #Powermuffins #Morningglorymuffins #Appleoatgreekyogurtmuffins #Applecinnamonmuffins #Greekyogurtmuffins #Healthyraspberryrecipes #Raspberryyogurtmuffins #Healthyraspberrymuffins #Healthybaking #Breakfastrecipes

Ingredients

• 1 cup (120 g) whole wheat pastry flour*
• 1 cup (80 g) old fashioned rolled oats**
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• pinch of salt
• 1 large egg
• 1 cup (225 g) plain Greek yogurt
• 1/2 cup (120 ml) unsweetened applesauce
• 1/4 cup (50 g) brown sugar
• 1 tsp vanilla extract
• 1 medium-sized apple (120 g), peeled, cored, and grated
• 1/2 cup (80 g) raisins

Instructions

1. Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners. Set aside.
2. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Lightly beat the egg in a separate bowl. Whisk in the yogurt, applesauce, brown sugar, vanilla, and grated apple, stirring until well-combined.
4. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the raisins.
5. Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Add a sprinkle of oats if desired.
6. Bake the muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.

recipe adapted >>>>>  here

Recipes Cookbook - Crunchy Eggplant Fritters with Mushrooms and Herbs

Crunchy Eggplant Fritters with Mushrooms and Herbs |#Ratatouillerecipe #Eggplantricottacasserole #Eggplantrollatinieasy #Eggplantrecipeshealthy #Eggplantcroquettes #Eggplantrollatinirecipe #Japaneseeggplantrecipe #Cookingrecipes #Healthyrecipes #Besteggplantrecipe #Veggierecipes #Vegetablerecipes

Ingredients

• scooped out pulp from 3 medium eggplants, chopped
• 6 medium button mushrooms, chopped
• 3 garlic cloves, mashed
• 2 Tbsps sesame seeds
• ~4 Tbsps chickpea or rice flour
• 2 Tbsps psyllium husks (If you don't want them vegan, you can just add a large egg, beaten)
• 2 Tbsps dill, chopped
• 1 tsp thyme
• 1 tsp sumac powder
• ½ tsp cumin
• sea salt and pepper, to taste
• oil

Instructions

1. Thinly chop eggplant pulp, then chop mushrooms.
2. Heat 2 tsps of oil in a pan. Add chopped eggplant, mushrooms, mashed garlic, spices, and herbs.
3. Cover with a lid. Let it cook for 7 minutes.
4. Remove lid and occasionally stir. Let them cook for another 5 minutes, then remove from heat.
5. Move the cooked mixture to a bowl. Add chickpea or rice flour, sesame seeds and psyllium husks or ground flax seeds. Mix well and lightly mash them.
6. Heat some oil in a large, non-stick pan. Don't use too much oil, just enough to grease the bottom of the pan.
7. Add 1 Tbsp of eggplant fritters mixture in the pan, and lightly press it to give it a more flattened shape.
8. Cook on both sides, ~2-3 minutes on each side. Repeat this for all the fritters.
9. Place them on a plate covered with some paper towels.
10. Serve!

Recipe adapted >>>>>  here

Recipes Cookbook - Loaded Taco Sweet Potato Sliders

Loaded Taco Sweet Potato Sliders |#Chickenparmesanrecipehealthy #Bakedchickenrecipeshealthy #Healthybakedchickenparmesan #Groundturkeysweetpotatohash #Healthyquinoarecipes #Bestdinnerrecipes #Bakedchickenrecipes #Foodrecipes #Easychickenrecipes #Dinnerideaseasy #Easydinnerrecipesforfamily #Chickendinnerrecipes

Ingredients

• Sliders:
• 1-2 med/large FAT sweet potatoes scrubbed and sliced into 1/2” thick rounds (you’ll need 10 rounds total)
• avocado or olive oil plus salt for roasting
• 1 1/4-1 1/2 lbs grass fed ground beef 85% lean
• 2 tsp taco seasoning
• 1/8-1/4 tsp chipotle powder more if you like spice!
• 1 fresh jalapeño minced
• 2 cloves garlic minced
• 1/2 tsp fine grain sea salt
Guacamole:
• 2 med/large ripe avocados
• 1/4 cup red onion minced
• 2 clove garlic minced
• 1 fresh jalapeño pepper minced
• 2 Tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro plus more for garnish
• Sea salt to taste
• 3 slices nitrate free bacon sugar free for Whole30, cooked and crumbled
Chipotle Ranch
• 1/2 cup Paleo mayo either homemade or purchased
• 1/2 tsp chipotle powder
• 1 tsp fresh lemon or lime juice
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp dried chives
• Optional salt to taste

Instructions

1. Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.
2. Sliders :
3. Brush a small amount of the oil on both sides of each sweet potato round and arrange on baking sheet spread apart. Roast for 15 minutes in the preheated oven, flip each one, then continue to roast another 10-15 mins or until soft and beginning to brown.
4. Meanwhile, combine the ground beef, taco seasoning, chipotle powder, minced jalapeño, garlic, and salt in a mixing bowl. Form mixture into 10 small patties
5. Heat a large skillet over medium high heat and brush with a bit of cooking fat. You can also grill the patties following the same instructions.
6. Once skillet is sizzling hot, add patties and fry about 2-3 minutes on each side until desired doneness is achieved. Remove to a plate and cover with aluminum foil to keep warm.
7. Guacomole and Chipotle Ranch :
8. Either prior to beginning or before serving, combine all guacamole ingredients and mash with a fork to combine well.
9. For chipotle ranch, whisk ingredients together until well combined. Store both covered in the refrigerator until ready to serve.
10. Assemble Sliders :
11. Place each sweet potato round on a serving platter and top with a cooked patty. Top each one with guacamole and crumbled bacon, then drizzle with chipotle ranch as desired. Serve immediately - enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - Cinnamon Roll Cake Recipe

#Cinnamonrollshomemadeeasy #Cinnamonswirlcake #Cinnamonrollshomemadepioneerwoman #Cinnamonrollcakerecipe #Cinnamonrollpokecake #Dessertrecipes #Cinnamoncoffeecakerecipes #Cinnamonrollcakerecipe #Moistcoffeecake #Cinnamoncrumbcoffeecake #Cinnamonstreuselcoffeecake #Dessertrecipeseasyquick

Ingredients

• Cake:
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup of sugar
• 4 teaspoons baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 teaspoons vanilla
• 1/3 cup melted butter
• Topping:
• 1/4 cup butter melted
• 1/2 cup brown sugar
• 2 tablespoons flour
• 1 tablespoon cinnamon
• Glaze
• 1 cup powdered sugar
• 2 to 3 tablespoons milk
• 1/2 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 pan with non stick spray.
2. Cake:
3. In a large bowl, mix everything together for the ingredients of the cake.
4. Pour batter into prepared pan.
5. For the topping, mix all of the ingredients well in a small bowl.
6. Drop spoonfuls of topping on the batter and then swirl it with a knife.
7. Bake in preheated oven for 30 to 35 minutes.
8. Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.)

RECIPE ADAPTED  >>>>>  here

Rated 4.6/5 based on 153 customer reviews

Recipes Cookbook - Shamrock Mint Brownie Bites

Shamrock Mint Brownie Bites |#Nobakecookieswitholdfashionedoats #Nobakechocolateoatmealcookies #Veganbrownies #Nobakecookieswithcoconut #Glutenfreebaking #Vegandesserts #food #Yummyfood #potatoes #Ethnicrecipes #Healthyrecipes #Dinnerrecipes

Ingredients

• Box fudge brownie mix (no add ins)
• 8 oz. cream cheese softened
• 1/4 cup butter softened
• 1/2 teaspoon mint extract
• 4 drops green food coloring (or more to desired color)
• 3/4 cup powdered sugar
• 2/3 cup heavy cream
• 1 cup semi sweet chocolate chips
• Sprinkles

Instructions

1. Preheat oven as box directs; spray mini cupcake pans with vegetable spray
2. Prepare brownie mix according to directions and place mixture in pans (about 1/2 way up)
3. Bake for 10 minutes then remove from oven; let sit 5 minutes then remove from pan (you will probably need to use a small metal spatula to run around the edges before removing)
4. In a medium bowl combine the cream cheese, butter, extract, and food coloring . Mix until creamy then gradually add in the powdered sugar.
5. Place frosting in a pastry bag with a swirl tip (mine was number 38)
6. In a small saucepan over medium heat, bring heavy cream just to a boil; remove and add in chocolate chips. Stir until melted
7. Dip tops of brownie bites into ganache and set on a wire rack. Let set up for 5 minutes
8. Pipe frosting on top
9. Decorate with sprinkles as desired.
10. Store in refrigerator

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Thrifty Homemade Sandwich Bread

Thrifty Homemade Sandwich Bread |#Cookingrecipes #Dinnerrecipes #Healthydrinks #Crockpotrecipes #Glutenfreedesserts #Cocktaildrinks #Garlicbread #Ketobread #Ethnicrecipes #90secondbread #Garlicbreadrecipe #Goodfood

Ingredients

• 1 cup hot water
• 2 Tbsp Sugar
• 2-3/4 tsp yeast (1 packet + 1/2 tsp)
• 3 cups all-purpose flour OR bread flour
• 1/4 cup vegetable oil
• 1-1/2 tsp salt

Instructions

1. Mix together the hot water (not scalding, but hot from the tap), sugar and yeast and stir. Let sit for about 10 minutes, allowing the yeast to "bloom"
2. Dump this mixture into a stand mixer and mix in the vegetable oil, salt and the flour, one cup at a time, using your dough hook. Alternatively, you can use a hand mixer to combine the ingredients and then knead it by hand
3. Continue mixing a few minutes until dough clings to the bread hook and doesn't stick to the bowl. Mix another 3-4 minutes after the non-sticky dough is formed.
4. Remove dough from hook, place dough ball in a bowl and cover with a light kitchen towel. Let rise in a draft-free area for approximately 1.5 hours or until the dough doubles in size.
5. Punch down, shape into an oval loaf-like shape and turn the seams under.
6. Place in a greased loaf pan; cover loosely with plastic wrap (spray it with cooking oil first if you're worried about it sticking).
7. Let dough rise a second time until almost doubled - approximately one hour.
8. Bake in loaf pan approximately 25 minutes at 350 degrees

recipe adapted >>>>>  here

Recipes Cookbook - Bacon and Egg Cups

Bacon and Egg Cups |  #Brunchfoods #Blueberryfrenchtoastcasserole #Strawberryfrenchtoastcasserole #Breakfastideas #Frenchtoastcasseroleeasy #Strawberryfrenchtoastbake #Foodrecipesvideos #Pretzelbites #Foodhacksvideos #Paleosnacks #Fingerfoods #Ketodeviledeggslowcarb

Ingredients

• 12 eggs
• 12 pieces nitrate free bacon (paleo approved if necessary)
• 1 tbsp chopped chives
• salt and pepper

Instructions

1. Preheat oven to 400 degrees.
2. Cook bacon for about 8-10 minutes. Remove from pan while still pliable, not crisp. Cool on paper towels.
3. Grease your muffin tins.
4. Put one piece of bacon in each hole, wrapping it around to line the sides. Crack the eggs in each hole. Top with chopped chives. Salt and pepper to taste.
5. Cook for about 12-15 minutes or until bacon is crisp. Watch closely.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Monster Cookie Dough Cupcakes

Monster Cookie Dough Cupcakes |#Monstercookiedip #Birthdaycupcakes #Dessertrecipes #Cupcakecakes #Bakingrecipes #Deliciousdesserts #Dessertrecipes #Nobakedesserts #Birthdaytreats #Birthdaydessertideas #Monstercookiedip #Ediblesugarcookiedoughrecipe

Ingredients

• Cupcakes:
• ¼ cup butter, softened
• ½ cup creamy peanut butter
• 1 cup sugar
• 2 whole eggs
• 2 teaspoons vanilla extract
• 1½ cups flour
• 1¼ teaspoon baking powder
• ⅓ cup milk
• 1 cup semi sweet chocolate chips
• Cookie Dough Frosting:
• 8 oz. cream cheese, softened (don't use reduced fat or fat free!)
• ½ c. butter, softened
• ½ c. creamy peanut butter
• 1- 2 c. powdered sugar
• 3 Tbsp. brown sugar
• 3 Tbsp. all purpose flour
• 1 tsp. vanilla
• 1 c. oats
• ¾ bag plain mini M&Ms
• ¾ cup mini or regular semi-sweet chocolate chips

Instructions

1. Preheat oven to 350º.
2. Use a hand or stand mixer to whisk together all of the cupcake ingredients except for the chocolate chips.
3. Then, stir in the chocolate chips with a spoon or spatula.
4. Fill each cupcake liner about ⅔ full of batter.
5. Bake for 20 minutes or until toothpick inserted comes out clean. Let cool on a wire rack.
6. Meanwhile, use a stand mixer dough paddle to beat together the cream cheese, butter, and peanut butter until smooth.
7. Mix in the brown sugar, flour, vanilla, and oats.
8. Mix in the powdered sugar 1 cup at a time (1 and ½ cups worked out best for me).
9. Finally add the M&Ms and Chocolate chips, mix well.
10. Use a large cookie scoop or ice cream scoop to scoop out the cookie dough onto the completely cooled cupcakes.

Recipe adapted >>>>>  here

Recipes Cookbook - Caramel Apple Pecan Cobbler

Caramel Apple Pecan Cobbler | #Chocolatepuddingcake #Applerecipes #Chocolatecobblereasy #Quickandeasydesserts #Howtomakepeachcobbler #Freshblackberrycobbler #Peardessertrecipes #Peachdesserts #Peachrecipes #Peachcrisp #Honeycrispapplerecipes #Carmelapplecrisp

Ingredients

• For the Apple Filling
• 9 apples, peel, core and slice (I used Granny Smith)
• ⅓ cup brown sugar
• ⅓ cup sugar
• 2 tsp lemon juice
• 2 tsp corn starch
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 cup pecans, chopped
For the Caramel Sauce
• ¾ cups butter, 1½ sticks
• 1 cup light brown sugar
• ¼ cup milk
• 1 tsp vanilla
For the topping
• 3 cups all purpose flour
• 2/3 cup brown sugar
• 2/3 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 2 stick butter, cut into small pieces
• 2/3 cup boiling water
Additional topping
• 3 Tbs sugar
• 1 tsp cinnamon

Instructions

1. Preheat oven to 375°
2. For the Filling
3. Add sliced apples to large mixing bowl.
4. Sprinkle brown sugar, sugar, cinnamon, corn starch, lemon juice and nutmeg over apples.
5. Stir until apples are coated then add pecans. Stir.
6. For the Caramel Sauce
7. In a small heavy bottom pan, melt butter over low heat.
8. Stir in brown sugar and milk.
9. Bring to a boil over low heat and continue stirring constantly for 12 minutes.
10. Remove from heat and add 1 tsp of vanilla. Stir.
11. Let caramel cool for 10 minutes. Pour over apple mixture and stir (save a small amount to drizzle over the top. You will have to heat it up again so that the sauce is easy to pour).
12. Pour into an ungreased 13 x 9 baking dish.
13. For the Topping
14. In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together.
15. Using a pastry blender, mix butter into flour mixture until crumbly.
16. Pour in boiling water and stir until combined.
17. Spoon mixture over apples and spread making sure to cover all the apples.
18. In a small bowl, mix sugar and cinnamon together and sprinkle on top.
19. Bake for approximately 35 minutes, or until topping is golden brown.

recipe adapted  >>>>>  here

Recipes Cookbook - Instant Pot Garlic Parmesan Chicken

Instant Pot Garlic Parmesan Chicken | #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Potrecipeshealthy #Crockpotdishes #Crockpotdinner #Chickencrockpotrecipes #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Crockpotrecipeseasy

Ingredients

• 2 Tbsp butter
• 1 small yellow onion, diced
• 4 large garlic cloves, minced
• 1/2 cup chicken broth
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1/2 tsp salt
• 8 oz sliced mushrooms (optional)
• 1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets
• 1 cup half and half
• 2 Tbsp flour
• 1/2 cup parmesan cheese
• 3 oz coarsely chopped spinach
• Salt and freshly ground pepper
To make with pasta:
• 10 ounces uncooked fettuccine noodles or linguine noodles
• 3 cups water

Instructions

1. Turn your Instant Pot to the saute setting (more). When the display reads HOT add in the butter. Once the butter is melted add in the onions and saute for about 3-4 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth, garlic powder, pepper and salt. Stir. Add in the mushrooms (if using) and chicken.
2. Optional: If you want to cook pasta at the same time and in the same pot you can. Just get a pan that will fit inside your Instant Pot* and fill it with 3 cups or water and then break 10 ounces of fettuccine or linguine noodles to fit inside the pan (see my note below). Carefully place the pan on top of the chicken. I use a homemade silicone sling that I cut from a silicone baking mat* to lower my pan down onto the chicken. You can also make a foil sling.
3. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes (this is the cooking time for the 1/2 inch pieces of chicken breast, if they are thicker than that you may need more time). Let the pressure release naturally for 10 minutes and then move the valve to “venting.”
4. Remove the lid. If you are cooking pasta, carefully remove the pan of pasta and set aside. Use tongs to place the chicken on a platter. Loosely cover with foil. Turn the Instant Pot to the saute setting. Warm the half and half up in a pyrex measuring cup for 45 seconds in the microwave. Whisk the flour into the half and half until it’s smooth. Whisk the mixture into the Instant Pot. This will thicken up the sauce in a few minutes. Add in the parmesan cheese. Add in the spinach. Salt and pepper to taste. If using pasta, drain any water off of the pasta and stir into the pot.
5. Serve sauce (and optional pasta) with the chicken.

RECIPE ADAPTED  >>>>>  here