French Onion Chicken



  • 2 medium yellow onions, thinly sliced into rings
  • tablespoons butter
  • 1 cup beef broth
  • 4 boneless skinless chicken breasts, pounded to even thickness
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 teaspoon Italian blend herbs/Italian seasoning (OR 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme + 1/2 teaspoon dried oregano)
  • tablespoons flour
  • slices provolone cheese
  • slices Swiss cheese
  • 3/4 cup parmesan cheese
  • fresh thyme or parsley and cracked black pepper for topping (optional)


  • Turn on Instant Pot using Saute/Brown mode. Add onions and butter to Instant Pot.  Cook for 3-4 minutes. Add oil, chicken breasts, and salt and pepper to taste. Brown on each side.
  • Add seasonings and beef broth. Cook on high setting for 6 minutes. Be sure to seal the device. Allow to cool on natural release mode for approximately 10 minutes.
  • Remove chicken. Turn Instant Pot to Brown/Saute mode. Add flour to broth and cook until thick. Turn Instant Pot off.
  • Return chicken to broth. Top chicken with one slice of provolone each, one slice of Swiss, and 1/4 of the parmesan cheese. Cover with lid until cheeses are melted.
  • Garnish with thyme or parsley and cracked black pepper and serve.

*Adapted from recipe found at

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Citrus Salmon Tacos




  • 1 ½ pounds boneless salmon filets
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • small corn or flour tortillas


  • 2 medium oranges, peeled and diced
  • 1 large avocado, peeled, pitted and diced
  • 1 jalapeño, cored and finely diced
  • half of a small red onion, finely diced
  • 1 cup chopped fresh cilantro, loosely packed
  • 1 lime, juiced (plus extras for serving)


  • Heat the oven.  Preheat the oven to 450°F.  Line a baking sheet with aluminum foil or grease with cooking spray; set aside.
  • Prepare the salmon.  Whisk together the chili powder, cumin, oregano, salt and black pepper together in a small bowl until combined.  Lightly pat the salmon filets dry with paper towels.  Then place them in a single layer on the baking sheet, brush on all sides with oil, and sprinkle evenly with the seasoning mixture.  Bake until the internal temperature of the salmon reaches 135-145°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet).  You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
  • Make the salsa. While your salmon is cooking, toss together the oranges, avocado, red onion, jalapeño, cilantro and lime juice in a medium bowl until combined.
  • Assemble the tacos.  Once the salmon is cooked, use a fork to roughly shred it into large pieces.  Add the salmon to your tortillas, top with a few spoonfuls of salsa


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Chicken Enchiladas



For the enchilada sauce:

  • 2 garlic cloves, minced
  • 1-2 tbsp chipotle chilis in adobo sauce
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 3/4 cup reduced sodium chicken broth
  • kosher salt and fresh pepper to taste

For the chicken:

  • 1 tsp vegetable oil
  • 8.5 oz (2 breast halves) cooked shredded chicken breast
  • 1 cup diced onion
  • 2 large clove garlic, minced
  • 1/4 cup cilantro
  • kosher salt
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1 tsp chipotle chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce

For the enchilada:

  • 8 (7-inch) whole wheat flour tortillas
  • 1 cup shredded low fat Mexican cheese
  • non-stick cooking spray
  • 2 tbsp chopped scallions or cilantro for topping


  • In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
  • Preheat oven to 400 degrees.
  • Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
  • Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
  • Place on baking dish seam side down, top with sauce.
  • Then top with cheese.
  • Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.


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Thai Peanut Chicken Ramen

A 30-Minute Meal That Tastes Like it Took Hours to Create!

Thanks, Half Baked Harvest!


    • 4 cups low sodium chicken broth
    • 1 can (14 ounce) coconut milk
    • 1/4 cup low sodium soy sauce
    • 2 tablespoons fish sauce
    • 2 tablespoons honey
    • 1/3 cup creamy peanut butter
    • 1/4 cup Thai red curry paste
    • 3/4 pound boneless, skinless chicken breasts
    • 8 ounces cremini mushrooms, sliced
    • 2 red bell peppers, chopped
    • 1 inch fresh ginger, grated
    • 1 clove garlic, minced or grated
    • 2-4 squares ramen noodles
    • juice of 1 lime
    • 3 cups fresh baby spinach
    • 1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
    • chopped peanuts and toasted sesame oil, for serving



  • In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Cover and cook on high pressure for 10 minutes.
  • Once done cooking, use the natural or quick release and release the steam.
  • Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.
  • Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!


  • In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.
  • Once done cooking, shred the chicken.
  • Bring the soup to a boil over high heat. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.
  • Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!



Posted in Pastas, Side Dishes/Vegetables, Soups and Stews, Uncategorized | Leave a comment