Jaci's Burrito Bowls

Ingredients:
1 pound boneless skinless chicken breasts, diced into bite sized pieces
3 tablespoons of olive oil
1/4 cup of diced yellow onion
1 cup of uncooked extra-long grain rice
1 14.5 oz can of fire roasted diced tomatoes, drained
1 15 oz can of black beans drained and rinsed
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of paprika
2 teaspoons of chili powder
1 teaspoon of cumin
2 1/4 cups of low-sodium chicken broth
2 cups of reduced fat colby jack monterey jack or cheddar cheese
kosher salt and pepper
freshly diced tomatoes
diced green onions
sour cream
guacamole

 Method:
1. Add 1 tablespoon of olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More.
2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Once oil is hot, add chicken to pot in two batches to encourage browning.
4. Once chicken is browned, add onions and cook until they start to soften.
5. Add additional tablespoon of olive oil and uncooked rice and toast uncooked rice for about 2 minutes or just until some grains start to turn golden brown. Don't skip this step. Rice needs to be toasted.
6. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, paprika and cumin. Once the liquid is added, use wooden spoon or spatula to scrape up browned bits from bottom of pot to prevent burn notice. 
7. Lock Instant Pot lid in place and set to Manual, High Pressure for 7 minutes.
8. Use Quick Pressure Release, and once pressure pin drops, open Instant Pot and fluff Chicken Burrito Bowl with fork.
9. Sprinkle with cheese, recover and let set for 2-3 minutes to melt cheese.
10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

Momma Roe's Lasagna

 

Ingredients:

1 lbs Ground Beef browned

15 oz HUNTS Tomato Sauce (this is the only kind mom likes)

1/2 Can Water

1 Box Lasagna Noodles (cooked and drained)

Grated Mild Cheddar Cheese

Grated Mozzerella Cheese

Salt and Pepper to taste

carrot (optional)

Method:

Brown and drain hamburger. Add tomato sauce to hamburger, if you are going to boil, add half of a can of water, and one carrot (Nonna Renna believed that the carrot took off some of the acidity of the tomato sauce). Boil for 2-6 hours, or put into IP for 15 minutes (sans water). In a 9x13 baking dish add enough sauce mixture to just barely cover the bottom of the dish, then layer lasagna noodles, sauce, then each cheese for three to four layers. Remove carrot when you come to it. Cover with tinfoil, Bake at 350 for 45 minutes, then remove tinfoil and bake again for 15 or so minutes, until cheese is brown and bubbly! Mom's is the best! 

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