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. 

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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Won Ton Salad (from Lydia Giles)

Won Ton Salad

Salad

2 heads lettuce
Green onions
Slivered almonds
Sunflower Seeds
Fried won tons

Mix salad ingredients together and just before serving, toss with dressing.

Dressing

4 tsp. sugar
1 tsp. pepper
6 tsp. apple cider vinegar
4 tsp. Accent(flavor enhancer)
2 tsp. salt
1/2 cup + 3 tsp. oil

Instant Pot Lentil Tacos (from Gina Holt)

Instant Pot Lentil Tacos 

(gluten-free, dairy-free, wheat-free, vegan) 

Ingredients:

2 cups dry brown lentils

4 cups water

4 oz tomato sauce

1 tsp salt

2 cloves fresh garlic, chopped

1 small onion, diced

1/2 teaspoon cumin

1 teaspoon chili powder

Instructions:

Place all of the ingredients into your instant pot and stir to mix everything together.

Close the lid, qnd move the pressure release to the sealed position.

Use the Manual setting and set for 15 minutes.  

When done and pressure is released, open the lid and stir. Let it sit for a few minutes before serving.

Serve with fresh corn tortillas, tomatoes, lettuce or cabbage, and fresh guacamole.  

The leftovers also make good vegan nachos.  Place lentil mixture over corn tortilla chips, heat in the microwave, and sprinkle salsa know top.  Serve with fresh guacamole.