Springtime!

We are taking advantage of the warm weather by jumping in the pool, climbing trees, riding bikes, and spending as much time outside as possible!

I made this in the crock pot the other night and it went over pretty well with the family.  The kids could pick out what they didn't like and mostly ate the chicken and sausage pieces and white rice separately.  The flavors were good and it was easy to toss in the slow cooker and come home to cooked dinner a couple of hours later.  I suggest serving it over white or brown rice and serving it with some hot sauce on the side.

Slow Cooker Chicken and Sausage Creole (6 servings)
from Skinny Taste

1.5 pounds boneless, skinless chicken breasts cut into pieces
9 oz chicken Andouille sausage, sliced into rounds
1 cup chopped onions
1 green bell pepper, seeded and chopped
3 cloves garlic, minced
1 cup chicken broth
1 can diced tomatoes
3 oz tomato paste
1/2 cup tomato sauce
2 tsp creole seasoning
dash of cayenne pepper

Place everything in the slow cooker.  Cover and cook on low for 4-6 hours or on high for 3-4 hours.

3sp/1 cup

Instant Pot (Kid) Flop

My kids are quite the food critics and will often voice their opinions in a constructive way (this is good but too spicy, I don't like this together with that) but not this time.  I made a new instant pot recipe which I could barely get them to taste and paired it with potstickers which they've loved in the past but also would barely taste this time around.  Sigh.

I, however, was a big fan.  I like cooked cabbage, I like egg rolls, and I've wanted to try a "deconstructed egg roll" recipe for awhile.  It was quick, nutritious, and tasty.  I made some plain chicken potstickers for the girls but the Trader Joe's Chicken Cilantro Wontons for me.  This would be a good low-carb side dish with the previous short rib recipe, with grilled fish, or even with sashimi.  If you use a GF soy sauce and teriyaki sauce, it would be gluten free.

Deconstructed Egg Roll (in an instant pot) makes 6 cups
from You Brew My Tea blog

4 cups shredded cabbage
2 cups shredded carrots
2 cups bean sprouts (I used fresh but you could use 1 can, drained and rinsed)
1/2 cup broth (chicken or vegetable)
2 tsp sesame oil
1/4 low sodium soy sauce
1/4 cup Teriyaki sauce
2 tsp minced garlic
1/4 tsp. ground ginger
salt and pepper to taste after cooking

In a bowl, mix the broth, sesame oil, soy sauce, teriyaki, ginger and garlic.

Pour broth in the bottom of your instant pot.  Pour in cabbage, carrots, and bean sprouts.  Cover with the sauce mixture and stir it all together.  Set to manual / pressure cook and cook for 7 minutes.  Do a quick release and remove lid.  Stir well and taste.  Add salt and pepper if desired.

1SP / half cup