Let's do 21 Days of 21 Day Recipes!!

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Instant Pot Cracked Out Chicken
Pictured here on a bed of brown rice.

• 1 lb . frozen chicken breast
• 4 oz . turkey bacon
• 1/4 cup cheddar cheese
• 3/4 cup cottage cheese
• 1/4 cup Greek yogurt
• 1 tsp garlic salt
• 1 tsp onion powder
• 1/2 tsp pepper
• 1/2 tsp parsley
• 1 tsp fresh dill (1/2 tsp dried)

1. Place the frozen chicken in the bottom of the Instant Pot. Add 1 cup water, then lock the lid into place and turn the pressure valve to seal.
2. Cook on high pressure using the manual function for 12 minutes. When done let the pressure release naturally. This will prevent the chicken from drying out.
3. While the chicken is cooking cook the turkey bacon in the oven according to the package. Cut into cubes and set aside until ready to use.
4. Mix the cottage cheese, yogurt, garlic salt, onion powder, pepper, parsley, and dill together in a blender. Mix well until you have a ranch like dressing. Set aside until ready to use.
5. Drain and shred the chicken. Pour the dressing from the blender, turkey bacon, and cheddar cheese over the chicken. Mix well. You can turn the Instant Pot to sauté to help the melt the cheese if your chicken has cooled.

Day #1          Egg Roll In A Bowl

• 1 bag coleslaw mix 
•  1 # sausage 
•   1 T. ground ginger
  
•  ¼ cup chopped onion 
•  ¼ cup soy sauce

1. Brown sausage.
2. Add other ingredients.
3. Cover and cook 5 minutes on medium heat.
4. Uncover stir/toss and taste. 

* If you want egg rolls wrap in egg roll wrappers and bake 15 min. in a 400 degree oven.

*

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Buffalo Chicken Dip

Buffalo Chicken Dip

• 3 cups cooked and shredded chicken or 2 (12 ounce) can chunk chicken, drained
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup Salsa Ranch dressing
• 1/4 cup Cholula Chipotle Hot Sauce. (Start with less and add more as desired.)
• 1 1/2 cup shredded Cheddar cheese

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese. Pour into a shallow dish and bake at 350 degrees till warm and bubbly.

Shiplap and Silhouette

Chocolate Toffee

Chocolate Toffee

• 1 1/2 c. butter
• 1 1/2 c. brown sugar
• 1/2 tsp. vanilla
• pinch of kosher salt
• 2 c. semisweet chocolate chips

1. In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and then cook, stirring constantly with a spatula 15 to 20 minutes. Attach a candy thermometer to the saucepan and cook until the temperature reaches 285º, or hard crack stage.
2. Pour toffee mixture onto a parchment-lined baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee.
3. Refrigerate until set, about 1 hour, then cut or break into pieces and serve.

Garnish suggestions: chopped almonds, chopped pecans and/or flaky sea salt.