Posted on Tuesday, September 1, 2020
Classes are starting back, schools are reopening and revising what a safe school space means. Parents are faced with hard decisions, like choosing to homeschool, while others are stocking up on masks and hand sanitizer as they get ready to send their kids back to school. Whether you’re a parent or a teacher, this year will be busier than ever and the last thing you’ll want to worry about is elaborate weeknight dinners!
Here are our current favorite InstantPot and Air Fryer recipes to make your weeknight meals simple and repurposed:
Easy Sides
Air Fryer:
Spicy Honey Brussel Sprouts
Ingredients:
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- Bag of frozen Food Club Brussel sprouts
- Chosen foods avocado oil spray (or olive oil spray) – enough to cover all brussel sprouts
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2 Tbs. Food Club 100% pure honey
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1 tsp. Crushed red pepper
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1 tsp. Garlic pepper
- Sprinkle Sea Salt
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Directions
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- Mix all together in a bowl, place in single layer in air fryer.
- 375 degrees for 10 minutes, shaking halfway through (should be brown on the edges).
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Garlic Parmesan Broccoli
Ingredients:
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- Bag of frozen broccoli florets
- Chosen foods avocado oil spray (or olive oil spray) – enough to generously cover
- 1 tsp. Sea Salt
- 1 tsp. Garlic Pepper
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2 Tbs. Grated parmesan cheese
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Directions:
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- 375 for 10 minutes, shaking halfway through; Add 2-3 minutes if not tender enough
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Zucchini Fries
Ingredients:
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- 2 zucchinis (cut into long spears, then cut in half (1/2 x 3-4inch)
- 2 cups All purpose flour
- 2 eggs beaten
- 1 cup panko breadcrumbs (can also use crushed up potato chips for more crunch and salt)
- ½ cup Grated parmesan cheese
- ¾ tsp garlic salt
- Pepper to taste
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Directions:
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- Heat air fryer to 400.
- Place flour, eggs and panko/cheese mixture in three separate shallow bowls.
- Dip zucchini spears in flour, then egg, then panko mixture.
- Layer spears in single layer in air fryer, cook for 5-7 minutes, until crispy.
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Quick Fix Dinners
Rotisserie Chicken:
Shred all chicken and store for recipes throughout the next few days:
Chicken Taco Soup
Ingredients:
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- Whole Rotisserie Chicken, shredded
- Food club canned beans (black, pinto and kidney), tomatoes and corn – drained and washed
- Ranch Salad Dressing Mix (half packet)
- Taco Seasoning (half packet)
- 1 Tbs. Sea Salt
- 1 Tbs. Pepper
- 2 cans water, (can use 1 can of chicken broth for extra flavor)
- Diced bell peppers
- Sliced zucchini and squash
- Shredded cheese of choice for garnish
- Avocado slices for garnish
- Sour cream for garnish
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Directions:
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- Heat all ingredients in large pot to medium-high heat.
- Simmer for 30 minutes.
- Let cool and serve.
- Garnish with sour cream, shredded cheese, avocado slices and/or whatever toppings you prefer!
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Burrito Bowl
Same as above without water added, serve with rice or by itself with tortilla chips.
Nachos
Use Food Club 100% White Corn Tortilla Chips and preferred ingredients from Taco Soup, put in oven at 350 degrees for 5 minutes, or until cheese is melted.
Instapot:
Baked Potatoes
Clean russet potatoes and cook according to the brand manual.
Load up with:
Buffalo Chicken
Nacho Spud
Frito Pie Spud
Shredded Chicken
*Refer to brand manual for cook time
Take frozen chicken breasts or tenders, enough water to coat the bottom of the pot, and cook according to brand guidelines.
Chicken should be tender and easy to shred with two forks.
Once cooled, save in portions for the week for recipes such as:
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- Taco soup
- Burrito bowls
- Nachos (use fries instead of chips for a treat!)
- Loaded baked potatoes
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