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!