3 Bests // Mandy in the Making

 Marvette's French Onion Chicken

Ingredients

• 2 lbs. chicken (boneless skinless breasts/thighs)

• 1 medium onion, chopped

• 2 regular (14 oz) or 1 (28 oz) canned green beans, drained (any style Italian, French Style, or regular)

• 1 package French onion soup mix (or a can of French onion soup omit cup of water)

• 1 cup water (only if using dry French onion soup mix)

• 2 Tbsp oil

• 1 package of French fried onions

• Salt and Pepper

Here’s how to make it

• Pre-heat oven to 400 degrees F.

• Heat a 4qt. 12 inch oven safe skillet with the oil to brown the salted and peppered chicken.

• Once browned on the first side and the second is down add the chopped onions.

• Once the second side is browned pour the soup in (either the can or the package mix dissolved in the water) and add the can of green beans (make sure they are drained).

• Bake in the oven for 20 min until chicken is done (165 degrees).

• Add the French fried onions to the top and bake an additional 10-12 min on the top oven rack until brown.

• Note from Marvette: I like to serve the chicken with the sauce and the green beans on the side this is great with potatoes or rice.

A Spicy Perspective // Salsa

• 4 ripe tomatoes, cored and quartered
• 1 red onion, peeled and quartered
• 3 garlic cloves, peeled
• 3 jalapenos, stemmed and seeded (you can substitute 1-2 habanero or serrano peppers.)
• 1/3 cup fresh cilantro
• 3 tablespoons fresh lime juice
• 2-3 teaspoons ground cumin
• 2-3 teaspoons sugar (optional)
• 1 1/2 teaspoons salt
• 15 ounces crushed San Marzano tomatoes (1 can)
• 4.5 ounces diced green chiles, mild, medium, or hot (1 can)

Instructions

• Place the fresh tomatoes, onion, garlic, peppers, cilantro, lime juice, 2 teaspoons cumin, 2 teaspoons sugar (if using), and salt in a food processor. Pulse until the contents are fine and well blended.
• Pour in the crushed tomatoes and green chiles. Puree until mostly smooth. Taste, then add more cumin and sugar if desired. Refrigerate until ready to serve.

Taco Stuffed Peppers

Ingredients

• 4 medium green peppers, seeded and halved

• 1½ pounds ground beef browned

• 1 packet taco seasoning mix (or 3 Tbsp of your own)

• ¾ cup water

• 1½ cup cheddar cheese

• 1 cup sour cream

• ½ cup salsa

• INSTRUCTIONS

   

  • Preheat oven to 350°F.
  • Wash peppers, then slice lengthwise in half through the middle and remove seeds. Place in a casserole dish with ¼ cups water. Cover and microwave 5 to 6 minutes, or until peppers are just getting soft. Check periodically for doneness.
  • In the meantime, brown the ground beef in a large skillet over medium heat until cooked through. Add the taco seasoning and water and cook according to recipe or packet instructions.
  • After the beef mixture is cooked, mix in sour cream, salsa, and 1 cup of cheddar cheese.
  • Spray a 13 x 9 baking dish with nonstick spray. Place cooked peppers inside the dish and generously stuff with meat and cheese mixture. Top with remaining cheese.
  • Bake peppers at 350 ° F for 20-30 minutes, or until peppers are heated through and cheese is melted. Serve with your favorite taco ingredients and a side of salsa. Enjoy!

  IP Chicken Pad Thai

Ingredients

SAUCE:

• 1/4 cup brown sugar

• 1/4 cup chicken broth or water

• 1/4 cup rice vinegar

• 1/4 cup low-sodium soy sauce or wheat-free tamari

• 2 tablespoons fish sauce (or sub with more low-sodium soy sauce)

• 2 tablespoons creamy natural peanut butter

• 5 cloves garlic, minced

• 1 tablespoon sesame oil

• 1 tablespoon Sriracha (or to taste)

  PAD THAI:

• 1 lb chicken breast, 1.5-inch dice

• 1 cup matchstick carrots (about 2 medium carrots)

• 1/4 cup diced green onion, white and light green parts only (reserve dark green part for garnish)

• 8 oz rice noodles

• 2 zucchini, spiralized or cut into matchsticks

• 1 cup bean sprouts

• 1 red bell pepper, thinly sliced

**therecipewell.com**

FOR THE SAUCE

• 1/4 cup brown sugar
• 1/4 cup chicken broth or water
• 1/4 cup rice vinegar
• 1/4 cup low-sodium soy sauce or wheat-free tamari
• 2 tablespoons fish sauce (or sub with more low-sodium soy sauce)
• 2 tablespoons creamy natural peanut butter
• 5 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon Sriracha (or to taste)

FOR THE PAD THAI

• 1 lb chicken breast, 1.5-inch dice
• 1 cup matchstick carrots (about 2 medium carrots)
• 1/4 cup diced green onion, white and light green parts only (reserve dark green part for garnish)
• 8 oz rice noodles
• 2 zucchini, spiralized or cut into matchsticks
• 1 cup bean sprouts
• 1 red bell pepper, thinly sliced

SERVE WITH

• cilantro
• sliced green onion
• lime wedges
• chopped peanuts

INSTRUCTIONS

 

• In a medium bowl, whisk together all the sauce ingredients.
• Place the diced chicken in the Instant Pot and pour in the sauce. Put the carrots and green onion on top. Pressure cook on Manual High pressure for 4 minutes. It will take about 10 minutes to come to pressure. At the end of cooking time, allow for a 5-minute Natural Pressure Release (NPR).
• Meanwhile, bring a large pot of water to boil on the stovetop and cook the rice noodles according to package directions, until you just reach your desired texture. Drain in a colander and set aside.
• After the 5-minute NPR, quick release any remaining pressure in the Instant Pot. Stir in the zucchini, bean sprouts and bell pepper. Put the lid on the Instant Pot to steam the vegetables in the heat of the sauce for about 3 minutes (see note 6).
• Add the rice noodles to the Instant Pot and use tongs to carefully toss them with the chicken and vegetables, until they're evenly covered in sauce. Let them sit for a minute to warm up, if necessary. Serve immediately with your chosen garnishes. Store leftovers in a sealed container in the refrigerator and eat within 4 days.