Well, day 2 was definitely a little tougher than day 1! We were gone to our homeschool co-op all day, so that definitely made it interesting! Plus it makes it a little more difficult to get all my steps in. Here’s my thoughts on today…
And now for the Instant Post recipe…
My husband and I used to make this dish that we called “black bean pasta”. It was simply a jar of salsa, a can on black beans, a can of corn, and a couple tablespoons of cumin warmed in a saucepan. You then poured that over noodles. This was a cheap and easy dinner for us and we used to eat it all the time. Tonight I decided to make a twist on this simple recipe into something a little more healthy eating friendly. It made approximately 8 servings. Oh, and a warning…if you need exact measurements, this recipe isn’t for you. 😉
To begin I put 4 frozen chicken breasts in the instant pot, covered it with some cumin, salt, and pepper then poured about 2 cups of salsa on top and 1/2 a cup of water. I put the lid on and hit the poultry button and set the timer for 15 minutes. I allowed it to naturally release for about 10 minutes, then it rested in the juices for about 10 more minutes.
I made these interesting Black Bean noodles that I picked up from Aldi. It’s seriously just
black beans dried into pasta. After looking at the nutrition facts I decided I didn’t need an entire serving. Although it had some great protein and fiber, it was a LOT of calories, so I divided it into 8 servings instead of 4 and decided to bulk up our dinner with some zucchini instead. We had 2 medium size zucchini squash needing to be used, so I used our spiralizer and turned them into Zoodles! I then sliced up the chicken into bite size pieces, then placed it back in the instant pot with the remaining salsa and a can of corn. This became our “sauce”. To make my plate I took about 1/2 a zucchini’s worth of zoodles, 1/2 a serving of black bean noodles, and our sauce! It was SO GOOD! I hope you give it a try!