Shredded BBQ chicken (Instant Pot!)

I have been singing the praises of the instant pot ever since my hubby got it for me for Christmas. It has literally transformed meal prep, helped us eat out WAY less, and makes cooking at home so much easier! I’ve been making shredded chicken almost weekly, so I wanted to share a super easy rendition with you all! 

Shredded chicken is so versatile! I’ve been making it with salsa verde, but also adding BBQ sauce to it as well, which means you can add it to salads, wraps, sandwiches, or just eat it plain!

And the best part is that you can use frozen chicken, make it taste super moist and fresh, and you don’t have to defrost the day before and make sure you plan ahead! You can just straight up throw frozen chicken into the instant pot and have a meal ready in less than 30 minutes. Here’s the super easy recipe! 

Makes 6-8 servings  

8 frozen chicken tenderloins

2-3 frozen chicken thighs  

1 cup chicken broth  

1 cup bbq sauce of choice  

Place the frozen chicken into the IP, along with the broth. Cover and set to sealing, then cook on manual for 22 minutes. Let the pressure release naturally for about 10 mins; then quick release.  

Once the pressure releases, take the chicken out of the IP and place in a bowl. Shred the chicken with two forks, then add the BBQ sauce and mix thoroughly! 

And that’s it! Super easy to throw together and it tastes delicious! Hope y’all get to try this recipe and seriously, if you don’t have an instant pot, go get one TODAY! They are life changing!  

Healthy White Chocolate Macadamia Nut Cookies

 

Today, I have for you a healthified cookie recipe which I went nuts over (pun intended). My husband also loved them and when they are hubby-approved, you know you’ve created a sensation! These cookies turned out so gooey with the perfect amount of chocolate and nut, which let’s be honest, is the best combo! Enjoy these as an afternoon snack or as a complement to any meal! Here is the recipe for healthified white chocolate macadamia nut cookies!

Makes 16-17 cookies

• 1 cup all purpose flour
• 1 cup almond flour
• 1 egg
• 1 tsp vanilla extract
• 2 T coconut oil, melted
• 1/4 cup applesauce
• 1 tsp baking soda
• 1/4 cup dark brown sugar
• 1/2 cup stevia or regular white sugar
• 1/4 tsp salt
• 2 T white chocolate chips
• 1/4 cup macadamia nuts, chopped

First, whisk together the coconut oil, sugars, applesauce, and vanilla extract. Inhale and smell deeply, because this mixture will smell divine.

Then, slowly add the rest of the ingredients except for the chocolate and nuts. Once the mixture is a sticky dough, fold in the chocolate and nuts. Then place in little tablespoon dollops on a sprayed baking sheet, and press down lightly with a spoon. They will spread a little bit, so make sure to leave room!

Bake on 350 for about 10 mins. I took mine out a little underdone and let them finish “baking” outside of the oven. I LOVE chewy cookies, so this helped them turn out absolutely perfect!!!

Chocolate Chip & Almond Cookies

Whoa, that title is a mouthful, but I can't help but include all the yummy deliciousness that went into these cookies! I don't know about you, but I believe fresh baked cookies are good for the soul...and they have my RD approval for sure. Especially when they are made with wholesome, good-for-you ingredients like these cookies right here! These got made and baked in 20 mins flat and they were so easy, so I just had to share! Step right up for the recipe!

Makes 12 cookies

1 cup rolled oats

1.25 cups almond flour

1/2 cup stevia (or sugar)

1 tsp baking powder

1 tsp cinnamon

2 eggs

3 T coconut oil, melted

3 T chocolate chip morsels or any other mix ins you'd like

Preheat the oven to 350 degrees. Mix all of the above ingredients together. You may need to add some water to get it to hold together well. Then, drop about 1 T of the batter onto a greased or lined baking sheet. Pat into cookie circles (these won't spread out tooooo much).

Bake for about 8-10 minutes. You can take them out just before they are done baking, while they are still slightly soft. That way they will continue baking on the pan and won't get too overdone/hardened!

Let cool and enjoy!