I had fun using several of my kitchen gadgets to make my healthier version of taco bowls. First, I “fried” the taco shells in my new Power Air Fryer oven. I cooked my chicken breast in my Instant Pot Duo Mini 3-quart, shredded it using my Cuisinart, and heated my cheese sauce in my microwave oven. The payoff was a delicious and filling meal that counts only 3 Weight Watchers SmartPoints.
HASTY TASTY TACO BOWLS
- OLE tortillas
- ½ pound chicken breasts (Fresh or frozen)
- 1 can Ro*Tel (you pick heat level)
- 1 can black beans, rinsed and drained
- 1 can corn kernels, rinsed and drained
- 1 onion, chopped
- 1 jar Tostitos Queso con Salsa (or similar brand)
- Fresh cilantro (optional)
- Form each tortilla into a bowl using a mold or oven-proof bowl.
- Air-fry at 370°F for 12 minutes.
- Place chicken breasts and contents of a can of Ro*Tel into the pot of a pressure cooker. Cook under pressure 10 minutes. Remove from heat and allow pressure to drop on its own.
- While chicken cooks, prep beans, corn, onions, and cilantro and combine.
- Carefully open pressure cooker and remove the chicken (replace lid to trap in the heat). Shred chicken and return to cooker.
- Stir in beans, corn, onions, and cilantro mixture with the shredded chicken. Cover and allow residual heat to warm the beans and corn.
- Pour Queso con Salsa into a heatproof measuring pitcher and heat 2-3 minutes in the microwave oven, stirring occasionally.
- Place taco bowl shell on a plate, fill with 1/4 of the mixture, and then drizzle with 2 Tbsp. of the queso con salsa. Serve immediately.
Chicken noodle soup is the quintessential comfort food, especially when you’re under the weather. But why pay for sodium-laden canned soup when you can make your own? For this batch of soup, I used the Instant Pot. The recipe is good for any pressure cooker. If you modify it for the slow cooker, don’t use frozen ingredients.
Hasty Tasty Chicken Noodle Soup
Makes 4 one-cup servings
I make my own chicken stock and store it in the freezer. I also keep a supply of frozen skinless, boneless chicken breasts and thighs. Using a few pantry and crisper items, I can pull out a jar of stock and a thigh and have delicious chicken noodle soup ready in an hour.
- 1 tsp. cooking oil
- ½ cup diced onion
- ½ cup diced carrot
- ½ cup diced celery
- ¼ cup diced bell pepper
- 1 teaspoon salt (I use Kosher or pink Himalayan)
- ½ teaspoon pepper (I use Mrs. Dash garlic and herb)
- 1 frozen boneless skinless chicken thigh
- 1 pint chicken broth or stock (mine is frozen, but thawed will work)
- 1 pint water
- 1 bay leaf
- 1 serving pot-sized linguine
- Preheat the pot (on the Instant Pot use the sauté button). Add oil when the pot is hot.
- Sauté onions, celery, carrots, and pepper for two minutes. Stir frequently.
- Add salt and pepper. Turn off heat.
- Add the water. Using a wooden spoon, deglaze the pot of fond left on the bottom.
- Add the chicken, chicken stock, and bay leaf.
- Seal lid and bring to pressure, either by using the manual setting for 30 minutes or the soup setting, which on my Instant Pot defaults to 30 minutes.
- When time is up, turn off cooker and allow pressure to drop on its own (approximately 15 minutes).
- Carefully open cooker. Using a long handled utensil, break apart the chicken and stir soup.
- Add the linguine, cover pot, and allow residual heat to cook the pasta through (approximately ten minutes)
- Remove bay leaf and serve. (If you have fresh herbs, add them before serving)
I previously posted an oven chicken recipe to make your own rotisserie chicken without a rotisserie. I’ll show you an alternative to that recipe using the pressure cooker.
Note: If you eat the skin of a chicken, you’ll want to brown it first using either the broiler or a large skillet. I skin chicken before eating it because skin is loaded with saturated fat, so browning isn’t an issue for us.
Hasty Tasty Roast Chicken
- 1 whole fryer, approx. 3 lbs.
- 2 Tbsp. olive oil
- 1 tsp. Kosher salt
- ½ tsp. fresh ground pepper
- ½ tsp. cayenne pepper
- ½ tsp. dried thyme
- ½ tsp. garlic powder
- ½ tsp. smoked paprika
- ½ tsp. onion powder
- 3 cups liquid (water, stock, broth)
- Rub whole chicken with the olive oil.
- Combine all spices and rub into the chicken. If possible, loosen the skin and rub the seasonings directly onto the meat.
- Add liquid to bottom of a pressure cooker pot. Place a rack in the bottom to prevent the chicken from resting directly on the pot.
- Secure lid to pressure cooker and bring to pressure. Cook for 20 minutes. If using an electric pressure cooker, select the Poultry setting for 20 minutes. (If chicken is frozen, you’ll need to add 10 minutes)
- Remove from heat (or hit “cancel” on the Keep Warm button) and allow pressure to drop on its own (about 10-15 minutes).
- Carefully open cooker. Use a meat thermometer inserted at the thigh to check for doneness. The chicken’s internal temperature should be at least 160°F (residual cooking will bring it to about 170°F).
- Using tongs or meat forks, move the chicken to a carving platter or large bowl or platter. Tent with aluminum foil and let the chicken rest for 5-10 minutes.
- Carve and serve.
BONUS: Don’t discard the cooking liquid. It’s rich in flavor. Strain and use to make a quick gravy. Save in the refrigerator or freezer for later use. Or strain, return liquid to the pressure cooker, and cook vegetables in it.
Thanks to Olé, we can enjoy healthier Mexican fare as we celebrate today. Here is a hasty tasty chicken fajita recipe:
- 2 OLE brand High Fiber Low Carb tortillas
- 8 oz. chicken breasts, cubed or shredded
- 1 Tbsp. Chili or Fajita seasoning blend
- 1 Tbsp. peanut or canola oil
- 1 cup julienne-cut bell peppers (I mix green, red, and yellow)
- 1 cup sliced onions
- 2-3 Tbsp. prepared salsa
- 1 spring cilantro (optional)
- Slowly simmer chicken with the seasoning blend in a dry, covered pan.
- Prepare peppers and onions.
- After chicken is fully cooked, remove from the skillet. Add oil and return skillet to medium heat.
- Saute onions over medium heat for 5 minutes. Add peppers and stir-fry together until peppers are firm-tender. Remove skillet from heat.
- Warm tortillas for 10 seconds in microwave oven. Add salsa to the center of each.
- Divide the chicken between the two tortillas. Cover each with half the peppers/onions.
- Serve with chopped fresh cilantro if desired. Fold, eat, and enjoy!