Chili Lime Chicken (Pressure cooker)

I love my friend Robin for many reasons.  Her introducing me to Trader Joe's Chili Lime seasoning and this recipe is most definitely among them!  (The fact that she has a huge heart, is funny, kind and teaches a kick-a** yoga class doesn't hurt, either.)  This recipe has become a staple in my house, as she promised me it would be.  It is easy and versatile, and there isn't a member of my family who isn't happy to see it on the menu.  Though Robin originally made it in the slow cooker, I love tossing this together in the pressure cooker and serving it with some rice.

INGREDIENTS:

• 2 lb Chicken breast
• 1 cup salsa
• 1 cup frozen corn
• juice of 1 lime
• 2 T chili  lime seasoning (Trader Joe's)

DIRECTIONS:

1. Place chicken in instant pot and add all other ingredients on top of it, in the order listed.
2. Set pressure level to high and timer to 6 minutes. Start.
3. When the timer goes off, allow the pressure to naturally release for 5 minutes and then quick release.
4. Shred chicken.  Serve over rice with toppings of your choice or as burrito or taco filling, or as the protein in a taco salad.  The options are limitless!
5. Slow cooker instructions: add all ingredients to slow cooker, cook on low 6-8 hours.

Sometimes I add tomatoes and sour cream, too!

Difficulty: super easy
Time: 15-20 minutes
Source: My friend, Robin J.

Chickpea and Chicken Salad

So here is my unsolicited advice to new moms:  Do not limit your child's diet to "kid food."  Ever.  Start them eating a wide variety of fruits and veggies prepared in all different ways right from the time they are developmentally able.  I realize there are exceptions and that it won't work for everyone, necessarily, but with a little bit of luck and certainly persistence, your kids may someday sit down to this salad for dinner and not even bat an eye.  And if you are a mom who loves a good chopped salad, that will be an awesome day.  Because this is an awesome chopped salad.  We didn't even use salad dressing on this one - just some salt and pepper.

INGREDIENTS:

• Olive oil
• 2 heads Romaine lettuce
• 1 can chick peas, rinsed and drained
• corn (preferably fresh, but I have used canned)
• colorful peppers (I had small sweet ones on hand when I took the picture, but generally use a bell pepper)
• tomatoes (optional) - I forgot them until after the pics were taken, but did throw them in
• shredded Rotisserie chicken
• avocado
• Feta cheese
• Salt and pepper

DIRECTIONS: 

1. Chop and rinse the lettuce.  I prefer my salads chopped, and cut my greens into pieces about an inch or so square.
2. Heat a small amount of olive oil in a pan; add corn and peppers and heat until the peppers are slightly tender.  Alternatively, this salad is made even more awesome if the veggies are grilled.
3. Combine all ingredients, except for avocado in a large bowl; toss to mix well.
4. Top with chopped avocado, salt and pepper.  

Difficulty: easy
Time: 10-15 minutes prep
Source: Salads are one thing I don't need a recipe for!

Cheesy Rice and Corn Casserole

Ok, I have been debating whether to post this recipe because although I love it, my kids definitely don't.  But, I have found that people either love or hate cilantro, and I think my kids just happen to fall into the latter category.  (They say it tastes like stink bugs.  Hopefully, they haven't eaten those to find out.)  So, for those of you who love cilantro, this is for you.  I actually grow my own, and now is the time to use it!

INGREDIENTS:

• 1/2 cup chive and onion cream cheese
• 1 egg, lightly beaten
• 2 cups Minute white rice, cooked
• 1 can (15 1/4 oz) corn with red and green peppers, drained
• 1 cup Four Cheese Mexican Style shredded cheese, divided
• 2 Tbsp chopped cilantro

DIRECTIONS:

1. Preheat oven to 375 degrees.  Mix cream cheese spread and egg in large bowl until well blended.  Stir in rice, corn 3/4 cup of the cheese and cilantro.
2. Pour mixture into a greased 1.5 qt baking dish.  Sprinkle with remaining cheese.
3. Bake 20-25 minutes or until cheese on top is melted and lightly browned.

Difficulty: easy

Time: 10-15 minutes prep, 20-25 minutes baking

Source: I got this from a Kraft Food and Family magazine, copied it onto a recipe card, and have made it since before I had kids (so at least 7 years ago!), but I don't know the exact date of publication