My Facebook feed says that the only thing important right now is the test group. We are Obsessed with a capital O. I’m actually good with it. A lot of people in it are sharing encouraging and funny posts and tips for food prep and workout moves. It’s good stuff.
One of the things I love about the group is that we have a chef who is making recipes for us that are healthy and tasty. One of my favorites is Chicken Pepperoni Crumbles. I found out last fall that I have an immune reaction to pork and I had to cut everything pork related out of my meals. I didn’t love pepperoni (not like I love Kalua pig and bacon) but the flavor is so good on things.
Normally, the recipe calls for browning the meat in a pan, but as a Mom, I want the easiest cleanup possible. Enter Sauté mode on the Instant Pot! I wasn’t sure it would be hot enough to cook a double batch in a timely manner but it did awesome!
Note, this is for a double batch. You can always cut it in half if you don’t want a lot (but trust me, this doesn’t last at our house!)
- 2T sweet paprika
- 2t garlic powder
- 1.5t pink Himalayan salt
- 1t ground pepper
- 1/2t ground fennel seed
- 1 pinch of cayenne pepper (optional, I don’t use it)
- 2T oil of your choice, I use avocado
- 2 pounds of ground chicken
- Turn on Sauté mode on the Instant Pot
- Mix the spices together in a large bowl
- Add the ground chicken and make sure the spices are evenly mixed but don’t overhandle it.
- Add the oil when the Instant Pot is “HOT”
- Add the chicken and break up the chunks while cooking to make the crumbles.
- Remove with a slotted spoon and discard the drippings.
The chicken pepperoni crumbles are delicious on homemade pizza, wraps, salads and I eat it over spaghetti squash (see yesterday’s post) with some tomato sauce.
Let me know how you like it!!
So I got into an exclusive test group for a new timed nutrition and workout plan that lasts 80 Days. I’m excited because I need to keep up on workouts and this will motivate me to keep going!
Today I made spaghetti squash in the Instant Pot because it cooks so quickly and I can walk away from it. I hate having to turn on the oven for a small thing like this, so the IP is perfect.
- Cut squashes in half with a sharp knife
- Scoop out seeds
- Add 1c of water to the Instant Pot
- Put in the trivet
- Add the squash cut side up
- Cook on high pressure (HP) for 8 min with quick release of pressure when it’s done.
For my next meal I needed to eat a fruit, veggie and fat. I accidentally created the most amazing thing.
Ok, first, for those of you who don’t know me, I grew up in Cleveland area. My dad took us to Skyline Chili any time he had to feed us between our activities and Mom was away. Spaghetti with chili and cheese was a staple as well as the coneys. I love the flavors.
Today, I made a gluten free, chili free, 3 way with spaghetti squash, by accident!!
After the spaghetti squash was cooked, I dumped 1💚 in my bowl with 1💙 of shredded cheddar cheese and about 1/2t of taco seasoning. It blew me away with how much it tasted like Skyline spaghetti but without the heavy noodles or chili. Just the chili flavor with lots of melted cheese and a noodlelike texture. Win! I’ll be making this again. Easy and delicious. Spices make the difference.
We dropped Grampy off at the Greyhound then came home to COOK! It’s cauliflower cooking day since we found amazing cauliflower rice at Costco this week.
First we made some FixAte cookbook Grandma Calabrese tomato sauce.
Then we made some Nom Nom Paleo meatballs. These are in her cookbook only so go get it! Dairy free, gluten free, egg free and kid approved.
After we ate the yummy meatballs, it was time to make some Autumn Calabrese gluten free cauliflower breadsticks. They were delicious.