Easy Chicken Nachos (Instant Pot or Crockpot) from Emily Child

 Easy Chicken Nachos (A Child Family Favorite)

3-4 chicken breasts

1 can corn

1 can black beans

1 cup salsa (any kind)

Place chicken in Crockpot or Instant Pot. Drain corn and black beans and pour on top of chicken. Pour salsa on top.  Cook in Crockpot for 4 hours or in an Instant Pot for 18-20 minutes if chicken is thawed or 23-25 minutes if frozen.  When chicken is cooked, shred it. Serve with chips and cheddar cheese melted on top. It can also be served on a salad, in a tortilla as a burrito or for use within a quesadilla. 

Pumpkin Chocolate Chip Cookies (from Laura Dewsnup)

Pumpkin Chocolate Chip Cookies

Cream together:

1 cup shortening

3 cups sugar

3 eggs

1 15 oz. can of pumpkin

Add:

1 package chocolate chips(I like to use semi-sweet)

Stir in:

4 1/2 - 5 cups flour

2 tsp salt

2 tsp soda

2 tsp vanilla

2 tsp cinnamon

2 tsp nutmeg

Bake at 375 for 13-15 minutes.  This is a big batch.  It makes a lot of cookies and they are delicious!

Cream of Chicken Soup (from Annette Corry)

Cream of Chicken soup

One rotisserie chicken--Costco-(I used Bowman’s)--pull off meat and set aside.

Boil bones in water with 4-5 TB chicken bouillon.

Saute 3 stalks of celery, ½ onion in olive oil.

Add to chicken broth mixture.

Simmer 35-45 minutes.

Strain bones, celery and onions out of the broth.

6 Yukon gold potatoes, diced

3 c. carrots, diced

2 c. frozen peas

Add:

1 ½ tsp salt

½ tsp garlic salt

½ tsp pepper

2 TB dry mustard

1 TB parsley

Can add more chicken bouillon, if needed.

Simmer 25 min--season to taste. Make sure potatoes are somewhat firm for Todd.

Mix 4 TB cornstarch and 3 TB cold water in a bowl.  Add to soup to thicken.

Add shredded chicken.

Chili Lime Chicken (Grill or InstantPot) and Mango Salsa

Chili Lime Chicken and Mango Salsa

(from Melskitchencafe.com)

CHILI LIME CHICKEN:

•  2-3 pounds boneless, skinless chicken breasts
•  1 tablespoon chili powder
•  1 1/2 teaspoons ground cumin
•  1 teaspoon paprika
•  1 teaspoon dried oregano
•  1 teaspoon onion powder
•  1 teaspoon garlic powder
•  1 teaspoon coarse kosher salt
•  1/2 teaspoon black pepper
•  1/4 teaspoon cayenne pepper
•  3 tablespoons fresh lime juice (from about 2-3 limes)

MANGO SALSA:

•  1-2 mangoes, peeled, pitted and diced (for about 1-2 cups chopped mango)
•  1/2 cup small diced red pepper
•  1/2 cup finely chopped red onion
•  1 jalapeno, seeds and membraned removed, finely diced
•  1/2 cup chopped fresh cilantro
•  1 tablespoon fresh lime juice
•  1/4 teaspoon ground cumin
•  Pinch of salt and pepper
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• For the chicken, place the chicken in a ziploc bag or in a dish. Combine all the marinade ingredients (chili powder, cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, cayenne and lime juice) and pour over the chicken. Refrigerate for a couple of hours (up to 8 hours). Grill the chicken until cooked through (about 6-7 minutes per side on a grill preheated to medium-high heat). Alternately, the chicken can be pressure cooked at high pressure for 8 minutes; on an InstantPot, add the chicken and marinade ingredients PLUS 1/2 CUP LOW-SODIUM CHICKEN BROTH OR WATER, secure the lid and press manual --> 7 minutes (let the pressure cooker naturally release pressure when finished cooking). Let the chicken rest for 5 or so minutes before slicing into strips or shredding
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• For the mango salsa, combine all the ingredients in a medium bowl and give it a good stir. Refrigerate until ready to serve; can be made a day or so in advance if you have the willpower not to eat it all before you serve it with the tacos.
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• Make Ahead: this recipe is so dreamy because all of the components can be prepped ahead of time. The chicken can sit in the marinade for up to 8 hours (conversely, I've also been pressed for time/lazy before and forgot to marinade and thrown all the chicken/marinade ingredients in the pressure cooker without marinading beforehand). The mango salsa can be prepped a day or so in advance and refrigerated, and the avocado cream can be made a couple hours ahead of time, too (even a couple days ahead of time if you don't mind the color darkening a bit).
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