Writing about my fitness and weight loss journey with some fun recipes thrown in, along with finding myself and a little about life thrown in.
Tuesday, June 6th
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Not hitting my step goal today which makes me sad, but I came home with shooting pains in my head. I just pray it's better tomorrow morning. Early night for me.
A big THANK YOU to Kim over at A Girl and Her Phone for putting together this collaboration! This time we are doing our favorite Instant Pot recipe. I will be honest and say that I have not made Fried Rice in the Instant Pot before but it is a family favorite! I used this Easy Instant Pot Hibachi Fried Rice as my guide. We had brown basmati rice that had already been cooked that I needed to use, as well as some shredded chicken that I had on hand. Also, I used the veggies from a Stir Fry Teriyaki Kit but not the sauce. This was definitely a good choice for my crew! Looking forward to making this again! Here's how I modified the recipe to make it work for me: Sesame oil - 1Tbsp Bragg Organic coconut liquid aminos - 3 Tbsp Unsalted butter - 1Tbsp Egg(s) - 4item(s) Stir fry vegetables without sauce - 9 cup(s) Cooked brown rice - 4 cup(s) Cooked skinless boneless chicken breast(s) - 8oz I added the sesame oil, cooked down the onions and veggies. Then added the butter an
A big THANK YOU to Joan for allowing me the opportunity to participate in this collaboration. I used this recipe as my guide for this Pumpkin Chili. I saw it and had everything for it in my pantry, so I decided on this recipe. Ingredients: 1 to 2 tablespoons avocado oil or olive oil ** 1 onion, diced (about 1 cup) 2 carrots, diced (about 1 cup) 4 garlic cloves, minced 2 tablespoons tomato paste Pinch of red pepper flakes 4 cups low-sodium vegetable broth or chicken broth 2 (15-ounce) cans fire roasted diced tomatoes, with their juices (regular petite diced tomatoes will work, too 1 (15-ounce) can pumpkin puree 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can pinto beans, drained and rinsed 1 (15-ounce) can chickpeas, drained and rinsed 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1 teaspoon salt, plus more to taste 1/2 teaspoon ground black pepper, plus more to taste Opti
SLOW COOKER CRACK POTATO SOUP Serves 8 Equipment: 6-qt Slow Cooker Ingredients: 1 (30 to 32-oz) bag frozen diced hash browns 3 (14.5-oz) cans chicken broth 1 (10.75-oz) can Campbell's 98% fat free cream of chicken soup 1 (1-oz) package Ranch Salad Dressing mix 1 package (2.8 oz.) of Simple Truth bacon pieces 1 cups Velveeta 1 (12-oz) package whipped cream cheese Instructions: Combine hash browns, chicken broth, cream of chicken soup, Ranch dressing mix, and bacon in a 6-quart slow cooker. Cover and cook on LOW for 8 hours. 15 minutes before serving, stir in cheddar cheese and cream cheese until melted. Use a whisk to get cream cheese incorporated into soup. Here's the link for the original recipe: https://www.plainchicken.com/slow-cooker-crack-potato-soup/ The link to the WW recipe: https://cmx.weightwatchers.com/details/MEMBERRECIPE:63444883a5435c5137cdf3c1
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