When I used to plan meals for the week, I’d be on my feet in the kitchen for at least 5 or 6 hours. Since I converted to the Instant Pot, my Sunday routine has been cut down from SIX to TWO hours. I know a lot of you may have not had luck with the Instant Pot or perhaps don’t believe the hype and that is totally okay, but I’m 100% converted. Like, Instant Pot Believer over here. Let’s jump in and see what I managed to cook in less than 2 hours this morning.
First up: Red Lentil Soup with Spinach. Publix was out of red lentils, so I just got brown and everyone survived. This was super easy and a great way to use up my Jones Valley Teaching Farm carrots. I even had enough to freeze.
While the soup was cooking, I started on this Cheesy Rotisserie Chicken Enchilada Skillet. I had left over rotisserie chicken from last week, which was perfect to use in this recipe. I used canned everything (black beans, chicken stock, and enchilada sauce). You can do you and make it from scratch if you’d like. I made it on the stove and then stuck it in the oven to finish it off.
While the Cheesy Rotisserie Chicken Enchilada Skillet was baking, I quickly cooked some ground sirloin with taco seasoning. I plan to give this to the kiddos this week because God forbid they have to eat something like chicken enchiladas or lentils.
Skinnytaste’s recipes are easy to follow, always delicious, can be counted via calorie-counter or Weight Watchers, and she has a treasure trove of Instant Pot recipes. She’s like the perfect guide if you are starting new this year and trying to be accountable calorie-wise and she’s especially helpful if you happened to get an Instant Pot over the holidays. Win. Win.
Wishing all of you a great start to your week.