Spinach strawberry salad

Strawberry Spinach Salad Ingredients 10 oz spinach 1 pint strawberries, sliced 1 10.5 oz mandarin oranges, drained 1/4 cup red onion, thinly sliced 1/2 cup mozzarella cheese 1/2 cup sliced almonds 1 tbsp brown sugar Poppy seed salad dressing 3/4 cup olive oil 1/3 cup white vinegar 3/4 cup sugar 2 tsp ground mustard 1 tsp salt 1 tbsp onion powder 1 tsp poppy seeds Instructions Combine the spinach, strawberries, mandarin oranges, mozzarella and red onions in a large salad bowl. Toast the almonds in a skillet over medium high heat. Add the brown sugar to the pan with the almonds and stir and cook until the brown sugar melts and coats the almonds. Remove from the pan and allow to cool before adding to the salad. Poppy Seed Salad Dressing Combine the salad dressing ingredients in a jar with a lid. Shake for 2-3 minutes, until the sugar is dissolved and ingredients combined. Pour half of the dressing over the salad ingredients just before serving. Toss to coat, add more dressing as needed.

Creamy Italian Instant Pot Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup low sodium chicken broth
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup heavy cream (see notes above)
• 1/3 cup roasted red peppers
• 1 1/2 tablespoons corn starch
• 1 tablespoon basil pesto

Instructions

• Place chicken breasts in the bottom of the Instant Pot. Add broth and sprinkle with garlic, Italian seasoning, salt and pepper.
• Place lid on the Instant Pot and turn valve to sealing. Select Manual, high pressure (the default), and set the timer to 8 minutes. The pressure cooker will take about 10 minutes to build pressure and begin counting down. 
• Once the cook time is over, turn the Instant Pot off and let pressure release naturally for 5 minutes, then do a quick release and open the lid.
•  Remove the chicken breasts and place on a cutting board or serving platter. Turn the Instant Pot to saute. (OPTIONAL: strain the broth if there is fat or unappetizing chunks left over)
• Stir together cream, red peppers, corn starch and pesto and add to the pot. Whisk and cook for 3-4 minutes, until thickened. Add chicken back to the sauce or serve with the sauce over top if desired.

Source

https://www.thereciperebel.com/creamy-italian-instant-pot-chicken-breasts/

Thai Cashew Chicken

Thai Cashew Chicken

yield: 4 SERVINGS

 

prep time:

 

10 MINS

 

cook time:

 

10 MINS

 

total time:

 

20 MINS

Ingredients

FOR THE CASHEW CHICKEN:

•  1 1/4 pounds boneless skinless chicken breasts — (about 2 large), cut into bite-sized pieces
•  2 tablespoons cornstarch
•  1/4 teaspoon kosher salt
•  1/4 teaspoon black pepper
•  1 1/2 tablespoons canola oil
•  3 medium red bell peppers — seeded and cut into bite-sized pieces
•  1 large head of broccoli — cut into florets (about 4 cups)
•  1 bunch green onions — about 6 medium, thinly sliced
•  2/3 cup dry roasted — unsalted cashews
•  Cooked brown rice — or quinoa for serving

FOR THE SAUCE:

•  1/4 cup reduced-sodium soy sauce
•  3 tablespoons seasoned rice vinegar
•  2 tablespoons honey — plus additional to taste
•  1 tablespoon freshly grated ginger
•  2 cloves garlic — minced (about 2 teaspoons)
•  1/4-1/2 teaspoon red pepper flakes — plus additional to taste

Instructions

1. In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
2. Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.
3. While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.

NUTRITION INFORMATION

Amount per serving (1 (of 4) with 1/2 cup prepared brown rice) — Calories: 553, Fat: 18g, Saturated Fat: 3g, Cholesterol: 75mg, Sodium: 851mg, Carbohydrates: 57g, Fiber: 8g, Sugar: 19g, Protein: 35g

Source:  https://www.wellplated.com/thai-cashew-chicken/

No Bake Peanut Butter Oatmeal Cookies

Ingredients

 2 c. sugar

3/4 c. butter
3/4 c. milk
1/2 tsp. vanilla extract
1-1/2 c. peanut butter
4-1/2 c. quick oats

Directions

In a saucepan over medium heat, combine sugar, butter and milk.  Bring to a rapid boil and boil for one full minute.  Remove from heat and stir in the vanilla and peanut butter.  Mix in the oats, stirring until the mixture begins to cool.  Drop by teaspoonfuls onto waxed paper. Let cool until set.

 

Source

Julie Jorgensen

No-Bake Oatmeal Cookies

Ingredients

2 cups sugar
1/2 cup butter
1/2 cup milk
3 Tbsp. unsweetened cocoa
3 cups quick oats
1 cup coconut
1/2 cup diced pecans (optional)


Directions
Mix the first four ingredients in saucepan. Bring to a boil, stirring frequently, and boil for one minute. Remove from heat and add remaining ingredients. Drop by spoonfuls on waxed paper.

Source
Julie Jorgensen

Peanut Butter Cookies

Peanut Butter Cookies

In mixing bowl, combine:

3/4 cup creamy peanut butter
1/2 cup Crisco butter flavor shortening
1-1/4 cups firmly packed brown sugar
3 Tbsp. milk
1 Tbsp. vanilla extract

Mix until well blended.

Add:

1 egg

Beat just until blended.

In separate bowl, combine:

1-3/4 cups flour
3/4 tsp. baking soda
3/4 tsp. salt

Add dry ingredients to creamed mixture at low speed until blended.

Drop by rounded tablespoonfuls 2 inches apart on baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

Bake at 375 degrees for 8-9 minutes. Cool 2 minutes on baking sheet. Remove cookies to cooling racks or aluminum foil to cool completely.

Source
Julie Jorgensen

Snickerdoodles

In mixing bowl, cream together:

1-1/2 cups sugar
1 cup butter flavor Crisco
2 eggs
2 Tbsp. milk
1 tsp. vanilla

In separate bowl, combine:

2-3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon

Add dry ingredients to creamed mixture. Shape dough into one-inch balls.

In small bowl, mix together:

1/2 cup sugar
1 tsp. cinnamon

Roll balls dough in sugar and cinnamon mixture. Place 2 inches apart onto ungreased baking sheet. Bake at 400 degrees for 8-9 minutes. Let cool on pan for 2 minutes before removing to cooling rack.

Source
Julie Jorgensen