Ingredients: 3 chicken sausages, sliced on a diagonal, half of the medium yellow onion, peeled and chopped, 2 small carrots, peeled and sliced, 1 tablespoon (15 ml) olive oil, 2 cloves garlic, peeled and minced, 12 oz (360 ml) jar roasted peppers, drained and chopped, 10-12 cups (2.5-3 L) fresh baby spinach, 4 cups (1 l) reduced-sodium fat-free chicken broth, 1/2 teaspoon (3 ml) each: freshly ground black pepper, salt, 1 tablespoon (15 ml) ground cumin, 1 cup (250 ml) water, 2 cups (500 ml) uncooked cheese tortellini, 3 tablespoons (45 ml) unsalted butter, 3 tablespoons (45 ml) all-purpose flour
Instructions: I a large saucepan, heat the olive oil over medium-high heat. Add sausages, onions, and carrots. Cook, stirring occasionally until sausages are nicely browned.
Stir in the minced garlic and cook for a further 1 minute.
Pour in the chicken broth and water, then season soup with salt, black pepper, and ground cumin. Stir well.
Reduce heat to low and simmer, partially covered, for 20-30 minutes. Increase the heat to medium and bring to a low boil. Stir in uncooked cheese tortellini.
In a microwave, melt the butter, then remove melted butter and pour into a small bowl. Add all-purpose flour and stir well, creating a smooth paste.
Add the butter mixture to the soup, stirring constantly. Continue cooking until slightly thickened, for about 3-5 minutes.
Remove the saucepan from the heat. Ladle tortellini sausage soup into soup bowls. Serve hot.

Quick and simple; at least one person thoght it was very good!

makes 2 servings

Ingredients: 1/4 pound (4 oz (120 g)) sliced mushrooms, 2 tablespoons unsalted butter, 2 boneless and skinless chicken breasts, 1 tablespoon butter, 1/4 cup finely chopped shallots, 1/4 cup (60 ml) dry white wine, 1 tablespoon chopped fresh tarragon, 1/2 cup (125 ml) whipped cream

Instructions: Melt the butter in a large frying pan. Add mushrooms and saute over medium-high heat until lightly browned. Remove from the heat and set aside.

Dry the chicken breasts throughly. Add more butter to the pan and saute the breasts until pale golden brown on both sides.

Remove the breasts while you saute the onions, the return the breasts to the pan and add dry white wine.

Reduce heat to low and cook, covered with lid or foil, for further 10 minutes.

Remove cooked chicken and turn up the heat to high. Reduce the cooking liquid to 2 tablespoons, then pour in whipped cream and bring to a boil. Add the tarragon and reserved mushrooms and cook until lightly thickened. Put chicken breasts back and allow to heat through.

Ingredients: 1 tablespoon olive oil, 4 skinless and boneless chicken breasts, salt and freshly ground black pepper, to taste, 2 cups broccoli florets, blanched and chopped, 6 bacon strips, cooked and chopped, 1/3 cup shredded Mozzarella cheese, 1 cup shredded Cheddar cheese

Read full recipe here

Cooking Method:

1. In a slow cooker,combine onion,red and green bell peppers and tomato.
2. Mix well. 
3. Top vegetable mixture with soy sauce.
4. In a small mixing bowl,combine olive oil and fajita seasoning.Mix well.
5. Rub oil mixture into chicken slices until evenly coated.
6. Add seasoned chicken pieces to slow cooker.
7. Cover slow cooker and cook on low-heat setting for 6-7 hours or until chicken pieces are tender.
8. Turn off slow cooker.
9. Transfer cooked chicken and vegetables to serving platter.
10. Serve hot.

Cooking method:

1. In a mixing bowl,combine minced garlic,egg yolks and seasoning.
2. Beat with a wire whisk.
3. Gradually add olive oil,while beating.
4. Add it drop by drop at first and then in a gradually increasing amount as the mixture thickens.
5. Set aside and chill.

Cooking Method:

1. Remove the tough outer layers and dark green tops on the leeks.
2. Slice in half lengthwise and rinse well under cold running water,Slice into thick pieces against the grain.
3. In a pressure cooker,heat olive oil over medium-high heat.
4. Add chicken and until browned on all sides,turning once.
5. Stir in leeks,carrots,celery and potatoes.Cook ,stirring,for a further 2 minutes.
6. Stir in chicken broth,mustard,tarragon,nutmeg and white pepper.Stir well to blend mustard.Bring to a boil over high heat.Skim off the foam.
7. Close pressure cooker and lock the lid.
8. Set burner heat to high pressure.When cooker reaches high pressure,reduce it to low.
9. Set timer to cook for 10 minutes.
10. Remove the pot from the heat.
11. Carefully open pressure cooker.
12. Transfer cooked chicken to cutting board.Cut into cubes.Return to the soup.
13. Sprinkle with chopped parsley.

Cooking Method:

1. Season pork chops with salt and black pepper.
2. In a large nonstick skillet,melt butter and olive oil over medium heat.
3. Add seasoned pork chops and cook,turning,until meat thermometer registers a temperature of at least 145F (70 C).
4. Remove cooked pork chops from the skillet and put in the oven to keep warm.
5. Using the same skillet,over medium-low heat, sauté peaches and pepper jelly until a reduction has formed.
6. Remove cooked pork from the oven and transfer to serving platter.
7. Pour peach-pepper jelly mixture over cooked meat and serve immediately.

Cooking Method:

1. In a large nonstick skillet,heat olive oil over medium-high heat.
2. Season chicken breasts on both sides with salt and black pepper.
3. Add chicken to hot oil in a skillet and cook 5-6 minutes per side until cooked through.
4. Remove cooked chicken breasts from the skillet and transfer to serving plate.
5. Cover with aluminum foil and keep warm.
6. Add minced garlic to remaining olive oil and saute,stirring,10 seconds.
7. Stir in chicken broth, cream, mustard, thyme, and sage and cook, stirring constantly, until lightly thickened.
8. Stir in honey and season with salt.
9. Serve cooked chicken breasts topped with creamy mustard sauce and chopped fresh thyme.

Cooking Method:

1. In a pressure cooker,heat olive oil over medium-high heat.
2. Add chopped onion,celery,garlic and herb blend.Cook,stirring often,until onion is softened,for about 3 minutes.
3. Add barley,potatoes,carrots,turnip and vegetable broth.Top with a dollop of tomato pasta (do not stir in!).
4. Close pressure cooker and lock the lid.
5. Set burner heat ho high.When pressure cooker reaches high pressure,reduce heat to low.
6. Set timer to cook for 10 minutes.
7. Remove pressure cooker from the heat and carefully open the lid.
8. Stir in cannellini beans and their liquid and pasta.
9. Bring soup to boil over high heat,then reduce heat to low and boil gently,covering partially(without any pressure) for 8-10 minutes.
10. Add the cabbage and cook over low-heat ,uncovered, until cabbage is tender,for a further 4-5 minutes.
11. Season with salt and black pepper to taste.
12. Serve with grated Monterey Jack cheese (optional).

Cooking Method:

1. In a mixing bowl,combine cubed chicken,garlic,lime juice,chopped cilantro,red chili flakes,salt and paprika.
2. Stir well to combine and coat chicken with mixture.
3. Stir in 2 tablespoons olive oil.
4. Set aside and marinate for at least 30 minutes.
5. Preheat your grill.
6. Thread three marinated chicken cubes into each soaked bamboo skewers.
7. Baste chicken with remaining olive oil.
8. Grill until chicken is cooked through.
9. Serve with lime wedges.

Cheesy marinated chicken breasts.Very delicious and easy chicken recipe cooked in skillet.
Makes 4 servings

Cooking Method:

1. In a large cast-iron skillet,cook chicken breasts in hot oil until no longer pink,turning once.
2. Cover each cooked chicken breast half with mozzarella cheese.
3. Broil chicken 3-4 inches (7.5-10 cm) from heat 1 minute or until cheese is melted and bubbly.
4. Sprinkle with fresh chopped parsley and serve.

Slow cooker beer brats.Bratwurst sausages in beer cooked in slow cooker. \very delicious and easy sausage recipe!
Makes 6 servings


Ingredients:

• 6 fresh bratwurst sausages
• 2 garlic cloves,peeled and minced
• 2 tablespoons olive oil
• 12 oz (360 ml) can beer

Cooking Method:

1. In a large nonstick skillet,heat olive oil over medium-high heat.
2. Add sausages and minced garlic and brown on all sides.
3. Pierce sausage casings and cook for a further 5 minutes.
4. Transfer browned sausages to slow cooker.
5. Pour beer over sausages.
6. Cover slow cooker and cook on low-heat setting for 6-7 hours.

Slow cooker Greek chicken. Chicken pieces with potatoes and herbs cooked in slow cooker.Very easy and delicious chicken recipe.
Makes 4 servings


Ingredients:

• 4-6 potatoes,quartered
• 3 pounds (1.44 kg) chicken pieces
• 2 large yellow onions,peeled and quartered
• 1 whole bulb garlic,peeled and minced
• 3 tablespoons dried oregano
• 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

Cooking method:

1. Place quartered potatoes in bottom of slow cooker.
2. Add chicken pieces,onions,minced garlic and sprinkle with salt and black pepper.
3. Top with 1 tablespoon of olive oil.
4. Cover slow cooker and cook on low-heat setting for 9-10 hours.
5. Remove cooked chicken and vegetables from slow cooker and transfer to serving platter.
6. Serve hot.

Pressure cooker baby chicken puree. Cooking healthy meal for our babies!!! Organic chicken with sweet potato,dried apricot and salt -free chicken broth cooked in pressure cooker.
Makes 4 cups


Ingredients:

• 1 tablespoon olive oil
• 2 organic boneless and skinless chicken thighs,chunked
• 1 small leek(white parts only),halved lengthwise,rinsed and sliced across 1/2 inch (1.25 cm) thick
• 1 large sweet potato,peeled and and cut into small pieces
• 1 cup (250 ml) salt-free chicken broth
• 1/4 cup dried apricot halves,coarsely chopped

Cooking Method:

1. Heat olive oil over medium heat in pressure cooker.
2. Add chunked chicken and leek and cook,stirring occasionally,for 3 minutes.
3. Add sweet potatoes and cook until it begins to soften,for about 1 minute.
4. Add chicken broth and dried apricots.Stir well to combine.
5. Close pressure cooker and lock the lid.
6. Set burner heat to high.When cooker reaches high pressure,reduce burner heat to low.
7. Set timer to cook for 5 minutes.
8. Remove pot from the heat and open the cooker.
9. Transfer chicken mixture to food processor. Process until smooth.
10. Set aside and let cool completely.
11. Refrigerate for 1-2 days or freeze up to 2-3 month.

Pressure Cooker Lamb Ragu 

• 2 tablespoons olive oil
• 1 large white onion,peeled and finely chopped
• 1/2 red bell pepper,seeded and finely chopped
• 1 pound (480 g) freshly ground lamb
• 4 lamb sausages,casings removed
• 28 oz (840 ml) can plum tomatoes in juice,crushed into bowl
• reduced-sodium chicken broth
• 3 tablespoons chopped fresh parsley
• sea salt

Cooking Method:

1. In a pressure cooker,heat olive oil over medium-high heat.
2. Add chopped onion,then reduce heat to medium and cook,stirring,until soften,about 3 minutes.
3. Stir in red bell pepper and cook for a further 1 minute.
4. Remove cooked vegetables form pressure cooker,transfer to a plate and set aside.
5. Add ground lamb and sausage meat to the pot,breaking it up with wooden spoon.Cook,stirring,until no longer pink.
6. Return cooked vegetables to pressure cooker and stir well.
7. Add tomatoes with their juices.Fill the tomato can halfway with chicken broth and pour into pressure cooker along with a pinch of salt.Stir well to combine.
8. Close pressure cooker and lock the lid.
9. Set the burner heat to high.When pressure cooker reaches high pressure,reduce heat to low.
10. Set a timer to cook for 10 minutes.
11. Remove pot from the heat.
12. Open pressure cooker and season to taste with sea salt.
13. Add fresh parsley.Cook,uncovered,over medium heat for 3-4 minutes.
14. Serve pressure cooker lamb ragu over cooked pasta.