Knife Sharpener:
Dinners this week:
•Steak, Stick Butter Rice (Recipe below), and Zucchini
•Chili (
•Burgers, air fryer roasted potatoes
•Chicken Salads
•Lasagna (Spaghetti sauce used: )
•Chicken Enchilada Soup (Recipe below) plantains (@Mom’s Messy Kitchen )
•Porkchops ( Mac & Cheese( green beans
○STICK BUTTER RICE
2 cups of rice, rinsed
21 oz water
1 beef bouillon cube
1 pack of onion soup mix
1/2 stick of butter cut up
Cook on low pressure for 12 min and then do a quick release.
○CHICKEN ENCHILADA SOUP
1 lb chicken breast
1/2 tsp chili powder
1/2 tsp cumin
28 oz can enchilada sauce
4 cups of water
4 tsp chicken bouillon (or just 4 cups chicken broth)
1 can diced tomatoes
1 small can diced green chilis
1 can of black beans, drained and rinsed
Cheddar cheese
Cook on high pressure for 10 min and then natural release for 5 min.
Remove the chicken and shred. Add back to soup with some cheese.
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