Bloody Mary Chicken


4 chicken breasts

1 bottle Bloody Mary mix


Remove fat and skin from chicken breasts and place it in a slow cooker. Pour Bloody Mary mix over the chicken breasts and cook it on low heat for 8 hours.

Instant Pot Western Omelet


6 large eggs, beaten

½ cup soymilk

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

8 ounces bacon bits

¾ cups red peppers, diced

3 green onions, chopped

1 cup shredded cheddar cheese


1. Combine all ingredients in the pot except for the half of cheese.

2. Close the lid and seal the vent.

3. Set the manual pressure setting to high for 10 minutes

4. Do quick pressure release and top with remaining cheese.

Instant Pot Apple Sauce


4 pounds of apples, peeled, cored and chopped

1 cinnamon stick

1/2 teaspoon ground nutmeg

2 whole star anise

1/2 cup freshly squeezed orange juice

1/3 cup honey

1/2 teaspoon sea salt

1/3 cup water

1 Tie up the spices in a piece of cheesecloth.

2 Add the spices, apples, orange juice, honey, salt, and water to the pot.

3 Set the pressure cook setting to 8 minutes. When timer beeps, do a quick-release pressure.

4 Remove the spice bouquet and with an immersion blender, blend until smooth.

Ginger Peach Sorbet


2⁄3 cup water

2⁄3 cup sugar

2 teaspoons fresh minced ginger

5 cups chopped peaches

3 tablespoons lemon juice


Bring the water, sugar, and ginger to a boil; reduce to a slow simmer. Heat until sugar is dissolved and a syrup forms. Allow to cool off to room temperature. Purée the sugar syrup, apricots, and lemon juice until smooth. Transfer mixture to a large freezer-proof baking or casserole dish; freeze. Stir every 30 minutes, until a smooth ice cream forms, about 4 hours.

Spinach Enchiladas


15-oz can of black beans, drained

10-oz frozen chopped spinach, thawed and liquid squeezed out

1 cup corn

1/2 tsp ground cumin

1 cup shredded cheddar cheese

32 oz of salsa

6-inch corn tortillas

3 cups shredded lettuce

1/2 cup diced tomatoes

3 tbsp lime juice

1 cup chopped green onions


In a medium bowl, mix together the beans, spinach, corn, cumin, and half the cheese. Pour 1/2 of the salsa in the bottom of your slow cooker. Evenly divide the bean mixture between the corn tortillas. Roll up the tortillas and place them seam-side down in the slow cooker. Pour the rest of salsa on top of the tortilla rolls and top with the rest of the cheese. Cook on low for 2-3 hours. Top with onions, lime juice, tomatoes and lettuce before serving.

Chicken and Lentils


1 cup brown lentils

1 teaspoon cumin powder

½ teaspoon chili powder

1 cup diced tomatoes

4 garlic cloves, chopped

1 shallot, chopped

½ teaspoon dried oregano

½ teaspoon dried thyme

2 cups chicken stock

Salt and pepper to taste

4 chicken breasts


Combine the lentils, cumin powder, chili, tomatoes, garlic, shallot, oregano, thyme, stock, salt and pepper in a deep dish baking pan. Place the chicken over the lentils then cover the pan with aluminum foil. Cook in the preheated oven at 350F for 30 minutes.