Day 2 was GREAT! The girls are excited about combining containers and we got together to make our shopping list and pick recipes to make. We are making a mess in the kitchen at all times but it’s totally fine!
YAY for them picking foods to eat and recipes to try!
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.