Bacon Wrapped Turkey Tenderloin

/

Tender and full of flavor, we will make this over and over.From the website Extraordinary BBQ

Ingredients

  • Turkey Tenderloin - usually come 2 in a pack
  • 1/2lb Bacon
  • Salt & Pepper
  • For Brine (We did not do this and it was fine)
  • 2 cups water
  • 2 cups apple juice
  • 1 cup italian dressing
  • 1/4 cup salt
  • 1/4 cup brown sugar

Instructions

  1. Brine tenderloins several hours up to overnight.
  2. Remove from brine and rinse.
  3. Wrap in bacon.
  4. Sprinkle with salt & pepper to taste.
  5. Set up your grill for indirect cooking or use your smoker.
  6. Smoke indirect with fruit wood at 225 for about 2 hours or when internal temp hits 165.

"Best Ever" InstaPot Beef Stew

/
The title doesn't lie!  This may be the only way we make Beef Stew from now on! From the website The Salty Marshmallow.
  • 1 1/2 Pounds Beef Stew Meat
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Italian Seasoning
  • 2 Tablespoons Worcestershire Sauce
  • 3 Cloves Garlic, Minced
  • 1 Large Onion, Chopped
  • 1 16 Ounce Bag Baby Carrots, Cut Into Slices
  • 1 Pound Potatoes, Cubed
  • 2 1/2 Cups Beef Broth
  • 1 10 Ounce Can Tomato Sauce
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Water
  1. Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
  2. Cook the meat until Browned on all sides.
  3. Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
  4. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
  5. Close the lid and steam valve on the instant pot.
  6. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
  7. Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

**************************************************************

Sweet Potato Pasta with Chicken Sausage and Corn

/

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1-2 chicken sausage links, sliced into about 1/2” thick rounds
  • kernels from 1 ear of corn
  • 1/4 teaspoon red pepper flakes
  • 1 medium sweet potato, peeled, Blade D, noodles trimmed
  • salt and pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken sausage, corn and red pepper flakes. Cook for about 8 minutes or until browned and cooked through. If using pre-cooked sausage, cook for about 3-5 minutes or until golden brown on both sides. Using a slotted spoon or tongs, transfer the chicken sausage and corn to a plate and immediately add in the sweet potato noodles. Season with salt, pepper, and garlic powder and cook the noodles for 7 minutes or until cooked through and al dente.
  2. Add in the chicken sausage and corn back into the skillet (along with any pan juices) and toss together with the sweet potato noodles.
  3. Divide into bowls and serve immediately.

From the website Inspiralized 

Chicken Fajita Bowls with Spiralized Sweet Potatoe

/

For the fajitas

  • 4 thin-cut boneless chicken breasts, sliced into strips
  • 2 tablespoons extra virgin olive oil
  • 1 lime, juiced
  • 2 red bell peppers
  • 2 green bell peppers
  • 1 white onion, peeled
  • 1 large sweet potato or 2 mediums sweet potatoes, peeled
  • 2 cups chopped lettuce (I used Bibb)
  • 1 avocado, peeled, pitted and insides sliced
  • 1/2 cup salsa

For the fajita seasoning:

  • ¼ teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • ¼ teaspoon paprika
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon cumin
  • 1/2 teaspoon salt
  • ¼ teaspoon oregano

Instructions

  1. Mix together the ingredients for the fajita seasoning a small bowl.
  2. Place the chicken, half the olive oil, lime juice, and half of the fajita seasoning in a medium bowl and toss together well. Set aside in the refrigerator while you prepare the spiralized vegetables.
  3. Spiralize the bell peppers and onions with Blade A. Switch to Blade D and spiralize the sweet potatoes.
  4. Heat a large skillet over medium-high heat. Once heated, add the chicken and any remaining oil/seasonings. Cook for 5 minutes per side or until chicken is cooked through and no longer pink on the inside. Set aside.
  5. Heat the remaining olive oil in the skillet back over medium-high heat. Immediately add the sweet potatoes, onions, and bell peppers. Add the remaining fajita seasoning mix and toss well to combine. Let cook for 10 minutes or until potatoes are cooked through, tossing occasionally.
  6. Assemble the fajita bowls: divide the fajita mixture, chicken, and lettuce into bowls. Top with avocado and salsa.

Notes

Per serving (1 out of 4) - Calories: 288, Fat: 15g, Saturated Fat: 2g, Carbs: 23g, Fiber: 8g, Sugars: 6g, Protein: 20g, Sodium: 359mg

From the website:  Inspiralized