Turn instant pot to “saute” mode and add in oil, onion, carrots, and celery. Cook until almost cooked through, about 3-5 minutes.
    Turn off “saute” mode and layer in whole chicken thighs.
    Add in seasonings and pour in chicken broth.
    Secure lid on instant pot and switch the valve to the “sealing” position. Set instant pot to “pressure cook.” Start timer on instant pot to 15 minute and use quick release.

    Using tongs, remove chicken from instant pot and shred. Set aside.
    Turn instant pot to “saute” mode and add in egg noodles. Let noodles simmer for 5-6 minutes or until cooked through.
    Turn off instant pot and add shredded chicken back into pot and stir.
    Garnish with chopped fresh parsley if desired. Serve warm.



    Combine the chicken, red curry paste, and yellow curry powder in a large bowl. Mix well until the chicken pieces are coated in the seasoning. Heat 1 tablespoon of olive oil in a skillet over medium heat. Brown the chicken on all sides. Remove from the chicken from the skillet.
    Heat the remaining tablespoon of olive oil in the skillet. Add in the onion. Season with salt and cook until softened. Add in the garlic, ginger, and red pepper, and cook for a couple minutes until softened.
    Add in the browned chicken and sugar. Stir in the coconut milk and lime juice. Cover the pan and let the mixture simmer for 15 minutes or until the chicken is cooked through.
    Mix the cornstarch with 2 tablespoons water. Pour the mixture into the curry and stir until thickened.
    Serve in bowls with basmati rice and lime wedges. Sprinkle cilantro and chopped cashews over the top.



    For the fruit topping:
    1 large banana, sliced
    1/2 cup (75g) blueberries
    1/2 cup (75g) diced strawberries
    1/2 cup (62g) raspberries
    1 tbsp caster sugar
    3 tbsp water
    2 tsp cornflour
    For the French Toast:
    1-2 tbsp unsalted butter
    6 slices day old white bread, thick sliced
    2 large eggs
    1/2 cup (120ml) milk
    2 tsp caster sugar
    1/2 tsp vanilla extract
    Greek Yoghurt to serve, optional

    15 Minutes

    4 Servings


    3cloves garlic, minced
    1pound fresh large shrimp, peeled and deveined
    3/4cup Swanson® Chicken Broth or Swanson® Chicken Stock
    1medium orange bell pepperor red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
    1small onion, cut in half and sliced (about 1/4 cup)
    1/4cup chopped fresh cilantroleaves
    4cups romaine lettuceor iceberg lettuce, torn into bite-sized pieces
    2large tomato, thickly sliced
    1/4teaspoon ground black pepper

    55 Minutes

    5 Servings


    Add chicken, buttermilk, hot sauce, and 1 teaspoon kosher salt to a large resealable bag and refrigerate at least 4 hours or up to overnight.
    Heat 1 ½ inches of canola oil in a dutch oven or large pot to 350 degrees.
    In a wide bowl, combine flour, remaining salt, pepper, garlic powder, smoked paprika, and canola oil. Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated.
    Fry two piece of chicken at a time until golden brown and cooked through, about 4 minutes per side. Rest the cooked chicken on paper towels to cool.
    Make the sauce by combining all sauce ingredients in a small bowl.
    Assemble sandwiches by spreading the open sides of the toasted buns with sauce. Top the bottom bun with fried chicken, pickles, lettuce, and the top bun.

    1 Hour

    4 Servings


    Crispy pickles, diced tomatoes and cheeseburger bits tossed with your favorite salad mix is a super fast, mostly healthy dinner.


    Hamburger Patty
    1tsp bbq sauce
    Slice of Cheese
    1/2 cup Tomatoes, Diced
    3 kosher baby dills, diced
    Salad Mix/Lettuce of Choice
    Shredded Cheese (optional)

    Cook your burger to desired doneness, adding the slice of cheese in the last few minutes of cooking.
    While burger is cooking, assemble your vegetable mixture in a salad bowl.
    Once burger is done and cheese is melted, let it rest for a minute and roughly chop.
    Add chopped cheeseburger to your salad mixture.
    Add dressing and any other toppings you wish.
    Depending on how many salads you make, you will need to change the amounts. I used one patty per salad.

    2 Hours

    4 Servings


    Beat the eggs and seasoning together.
    2.Heat the butter or oil.
    3.Pour the egg mixture into the pan as soon as the butter melts.
    4.When the underside cooks a little, sprinkle the cheese over it and fold the omelette over, forming a semi circular shape.
    5.When the inside is set, slide out onto a plate and serve immediately.

    25 Minutes

    2 Servings



    20 Minutes

    8 Servings


    White fish (tilapia, mahi, cod)
    Smoked paprika, salt, pepper
    Romaine lettuce, chopped
    Bell peppers, chopped
    Red or Green Onion, chopped
    Optional: avocado, cheese, tomatoes, cucumbers
    Salad dressing:
    1 lime, juiced and zested (about 1/4 cup lime juice)
    2 tbsp extra virgin olive oil
    1 clove garlic, minced
    salt/pepper to taste

    STEP 1
    Preheat the oven to 400 degrees. Place the fish on a baking sheet, and sprinkle with smoked paprika, salt and pepper. Flip over the season the other side as well. Bake for 10-15 minutes, or until the fish flakes easily.

    Place all your salad ingredients in a serving bowl.

    While waiting for the fish to cook, prepare the dressing. Place all ingredients in a small jar and whisk well to combine.

    Add the fish on top of the salad, add dressing, and eat!

    2.5 Hours

    4 Servings


    35 Minutes

    2 Servings