This one might very well be our new favorite curry chicken recipe! It was a little different then other recipes I've posted as it calls for chicken thighs and for browning the chicken before cooking. The recipe serving size is only for 4, so I had to significantly increase ingredients to get enough meals for the week. In doing so, I aired on the side of caution and increased the Instant Pot cooking time to 15 minutes, however that was too much as my peppers were overcooked. A couple other notes I had were that I might drain some excess chicken broth before adding in the spices, and I might use another can of coconut milk next time. Since I increased the ingredients so much I was not about to add 6 cans of coconut milk, but I'd say a good ratio in most recipes I've made is using 1 can of coconut milk per 8 servings. I know that doesn't go in line with what this recipe calls for, but that's just what I've found to work best after years of making recipes that call for canned coconut milk. You can also opt for doing a mix of full fat and low fat canned coconut milk, however that full fat always provides more flavor. A lot of notes on this one, but this meal still seriously turned out amazing and we devoured it all week long with a rice and cauliflower rice mix! I also threw it over roast sweet potatoes later in the week and really enjoyed that combo too. We will definitely be making this one again and again!

​​Instant Pot Coconut Curry Chicken
Ingredients:

• 1 Tablespoon Olive oil
• 1 small yellow onion, diced
• 1 small Red bell pepper, thinly sliced into strips
• 1 1/2 Pounds boneless, skinless chicken thighs, cut into 1-1/2 inch pieces
• 4 Cloves garlic, minced
• 1 Tablespoon Curry powder
• 1 Tablespoon Dried basil
• 1 Teaspoon Salt, or to taste
• 1/2 Teaspoon Chili powder
• 1/4 Teaspoon White pepper, optional
• 1/4 Teaspoon Ground ginger, or to taste
• 1 Can (13.6 ounces) unsweetened full fat coconut milk
• 1 ½ Tablespoons Arrowroot starch
• Cooked rice, for serving
• Chopped fresh cilantro, for garnish

Directions:

1. Select the “SAUTÉ” function on the Instant Pot and heat up the olive oil.
2. Add diced onion and prepared peppers to the hot oil; cook for 2 minutes.
3. Stir in chicken pieces and garlic.
4. Season with curry, basil, salt, chili powder, white pepper, and ground ginger.
5. Cook and stir until chicken is just browned, about 2 minutes.
6. Add coconut milk to the pot and using a wooden spoon, scrape up the brown bits from the bottom of the pot.
7. Turn OFF the Instant Pot by selecting CANCEL. Secure the lid and make sure the vent is closed.
8. Select MANUAL (or PRESSURE COOK) and set to cook for 5 minutes.
9. When time is up, do a quick release.
10. When the pin drops, remove the lid.
11. Carefully remove 1/4 cup of the liquid from the pot and into a small bowl; whisk the arrowroot starch into the liquid until thoroughly combined.
12. Whisk the arrowroot mixture (slurry) back into the Instant Pot; mix and stir around until incorporated and sauce is thickened.
13. Serve Coconut Curry Chicken over the rice and garnish with cilantro.

Original recipe found here

Was looking around for a fun strawberry recipe to make for Valentine's Day and this cookie caught my eye. Only 5 ingredients and basically what I put in my morning bowl of oats (minus the chocolate chips), so I was sold. These Strawberry Oatmeal Cookies turned out so yummy they were devoured days before Valentine's Day even got here. I ended up having to make two batches in one week and we enjoyed them all week long. I used half of the amount of chocolate chips and increased the amount of strawberries some. I also found that dipping my hand in water while forming the cookies was very helpful as it was pretty sticky otherwise. Definitely worth forming into a cookie shape though so it bakes evenly. I have a feeling I will be making these a lot now. I mean you can't get much healthier in a cookie and it was certainly something we looked forward to eating! ​

Strawberry Oatmeal Cookies
Ingredients:

• 2 cups rolled oats gluten free, if needed
• 2 large bananas mashed
• 1/4 cup strawberries chopped
• 1/2 cup almond butter (can sub for any nut or seed butter of choice)
• 1/4 cup chocolate chips of choice, optional

Directions:

1. Preheat the oven to 175C/350F. Line a large tray with parchment paper or prepare a Silpat cookie sheet. Set aside. 
2. In a large mixing bowl, combine all your ingredients, except for your chocolate chips, and mix well. Fold through your chocolate chips. 
3. Form 16 small balls of dough and place each one on the lined tray/cookie sheet. Press each ball into a cookie shape. Bake for 12-15 minutes, or until golden on the edges.
4. Remove from the oven and allow cooling on the tray/sheet before transferring to a wire rack to cool completely. 

Notes:
Store cookies in the refrigerator covered, for up to 1 week. Cookies are freezer friendly and will keep well frozen for up to 1 month.
​
Original recipe found here

This really is the best sheet pan fajitas, and even better it's super quick and easy to make! My favorite part about prepping fajitas is that everyone can eat it with their favorite pairings. I chose to pair the steak, peppers, and onion mix with rice, cauliflower rice, salsa, extra red onions, cilantro, and avocado. I also like getting those wholly guacamole minis as they are easier to grab and go with meals throughout the week. If you need to save even more time you can purchase pre-cut peppers or frozen vegetables, just check the ingredient label to make sure the only ingredients listed include that vegetable. I have also posted this one before using chicken, however I had to do the recipe justice by posting it with steak as it calls for. Both ways are absolutely delicious! This one is a go-to recipe in our house and definitely one to save!

Best Sheet Pan Fajitas with Steak 
Ingredients:

• 3 large bell peppers preferably 1 red, 1 orange, 1 yellow, seeded and sliced into 1/2" strips
• 1 large red onion halved and sliced into 1/4" pieces
• 1/4 cup avocado oil
• 2-3 cloves garlic minced or pressed
• 3 teaspoons chili powder
• juice of 1 lime
• 2 teaspoon oregano
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 2 lb. thinly sliced flank steak or “fajita” steak
• lettuce cups or tortillas

Directions:

1. Prepare all ingredients before cooking: slice peppers, slice steak, peel and seed avocados, chop garlic, etc.
2. Preheat your broiler with oven racks in thirds; place baking sheet on top rack.
3. In a small bowl, stir together avocado oil, garlic, seasonings, and salt. 
4. Put peppers and onions in a large bowl and pour half of garlic-seasoning mixture over; toss well to coat. 
5. Carefully but quickly remove baking pan and scatter peppers and onions over. 
6. Return to oven and cook for 7 minutes, or until beginning to soften and brown.
7. Place sliced steak in the large bowl and pour remaining garlic-seasoning over; toss well to coat.
8. After peppers and onions are cooked, quickly but carefully remove baking pan from oven and use a spatula to make a space between peppers. Place steak in a single layer, being careful not to crowd if possible. 
9. Return to oven and cook 4 minutes or until uniformly brown on top and medium rare. Steak will likely show medium-rare temperature on underside; it will not show on top.
10. Remove pan from oven and serve in tortillas or lettuce cups with guacamole, more fresh salsa, and garnish with fresh chopped cilantro and/or red onion, if desired.

Notes:
You can marinate your steak ahead of time if you prefer; this will result in an even more flavorful and tender steak. Simply coat your sliced steak in half the garlic-seasoning mixture and chill; marinate for up to 12 hours. Take out of fridge about 30 minutes before cooking.

Original recipe found here