All Things
I became a vegetarian about 6-7 years ago. I stopped eating meat for the sole purpose that I just stopped liking the taste and texture of meat. It was a gradual process, but here I am some odd years later, still going strong on the vegetarian train! The one thing that I have missed the most was BBQ sauce!! I searched through Pinterest looking at recipes that included BBQ sauce for vegetarians, and that is when I came across a vegan 'pulled pork' recipe. I love cheese too much to go all out vegan, so I tweaked the recipe to make it my own and to my taste preference. This is one of my more time consuming recipes, but it is worth it!! Not to mention it gives me about 3 days worth of lunches or dinners, and it is baby approved!! I know a lot of people use jackfruit for BBQ recipes, but I love that the lentils give me the protein and fiber that I need.
Ingredients: Lentils
Seasonings/ Carrots
Optional Condiments
Cooking Instructions
Note: Mixture will last in the fridge for up to 3 days. It can be reheated in the microwave or stovetop. Add a little water to mixture if it has dried out. Optional: Scoop mixture into food processor and mix/pulse the mixture to mash some of the lentils and carrots together. I personally prefer this texture, but my Mom prefers it to not be put through the food processor. Try both ways to see which one you like better! :) I have always only put purple cabbage on mine, but have also heard of people putting additional carrots, onions, and/or BBQ sauce on them! Hearty, healthier, tasty, and overall delicious! This has to be one of my all time favorites!
0 Comments
With busy schedules and trying to stay on routine for bed time, I am always looking for quick, easy, recipes for the family. We got an air fryer for Christmas and I was ecstatic because I have heard so many wonderful things about it and how quick you can cook meals. This ricotta and spinach chicken is not only quick and easy to prep, but there were very few dishes that needed to be cleaned and it was filling for my family. I had originally found this recipe in a cook book that I also got for Christmas and after making it step by step what the book said, I made some tweaks to it to make it even better and easier! Ingredients: 1 cup fresh spinach leaves 2 teaspoons olive oil 4 tablespoons ricotta cheese 2 boneless skinless chicken breasts (1/2 pound each) salt and pepper to taste 1/2 cup shredded cheddar cheese Instructions:
1. Heat air fryer to 400 degrees and line with tin foil. In a medium pan, brown chicken breasts about 3 minutes on each side- set aside 2. Stir spinach and oil in a microwave safe dish and heat for approximately 30-40 seconds or until spinach is slightly wilted. Stir ricotta cheese into the spinach and oil and mix well. 3. Cut four slits into the tops of each chicken breast about 3/4 the way through. Do not cut all the way through. Place about 1- 1 1/2 teaspoons of ricotta mix into each slit. Season chicken with salt and pepper to taste. 4. Place chicken in air fryer and cook for about 12-14 minutes 5. Top chicken with cheddar cheese and cook additional 4-5 minutes or until cheese is melted and chicken is golden. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
May 2020
Categories |
Proudly powered by Weebly