Chili ~pressure cooker

We have discovered a LOVE for our pressure cooker, well, I guess I should say my husband has, lol. He is the master chef in this house but anyway, I am happy to share his amazing recipes!!  This is a standard chili recipe made in our 6 QT pressure cooker.

Ingredients
2 lbs ground beef (we used ground sirloin)
2 cans great northern beans, drained
2 cans diced tomatoes
1 can rotel
1 can chili beans with sauce
2 TBSP onion powder
2 TBSP garlic powder
3 TBSP cumin
2 tsp chipotle chili powder
1/2 tsp ground pepper
2 tsp ground aleppo pepper
3 TBSP sriracha

Directions
I watched him make this and it is SO SUPER easy!
Cook ground beef in pressure cooker on saute until browned.
Add tomatoes, rotel and beans.
Add spices.
Stir.
Put top on pressure cooker and set for 15 minutes.

Easy Goulash

2 lbs ground beef
1 can fire roasted tomatoes
4 cups hot and spicy V8 juice
2 medium onions chopped
1 box whole wheat pasta (we used penne because that is what we had, the traditional pasta is elbows)


Add all ingredients EXCEPT pasta to your crock pot and cook on high for 4 hours.  
Add 1 box of desired whole wheat pasta for the last 20-30 min.
There you have it! 
Simple, easy and delish! 

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Faux Fried Chicken Tenders

You know when you just want FRIED chicken tenders from your favorite local establishment....welp, here is a GREAT alternative!! There are many ways to make these your own as this is just a simple recipe and you can spice it up how you wish!! 

First, I soaked boneless, skinless chicken tenders in buttermilk overnight.  This can soak for up to 2 days.

When read to cook, for coating, mix these ingredients in a medium bowl.

• 2/3 cup panko 
• 1/2 cup whole wheat breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried parsley 
• 1 1/2 teaspoons paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder

Remove each tender from buttermilk and immediately coat with spice mixture and place on greased cookie sheet. Continue process until all tenders are on cookie sheet. Spray top of tenders with vegetable oil cooking spray.  Dispose of buttermilk and remaining spice mixture.  Cook for 20 min at 400 degrees or until tenders reach 165 degrees.