Tonight as I prepare myself for my last few nights off before the school year starts, I have promised myself I am not going to get off track. I have used this summer to get myself back on a healthy track and I have made a promise to myself to keep it going. Besides making amazing memories with my family, I have also taken time to create healthy routines for myself. These routines need continue! With the help of my IIFYM Coach Paige, I will get through this stressful time of year. Having the extra support this school year will be the key in making my goals a reality.
In preparation of the beginning of the school year I have begun to make recipes that can be easily portioned and frozen for future lunches. I know many moms have been asking about easy to make recipes that they can replicate in their own kitchens. One kitchen tool that I highly recommend for any busy household is the Instant Pot. As described by their website: “The Instant Pot is an intelligent multi-cooker, capable of completely replacing pressure cooker, slow cooker, rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker and stockpot warmer. Most importantly, Instant Pot cooks meals faster with less energy while preserving more nutrients.” As many teachers in my school have noted the Instant Pot is a game changer in the kitchen. Not only does it help cook delicious meals in a short amount of time, it keeps food from drying out much like I find the crock pot does at times. I can make 3 or 4 more meals on a Sunday by using the Instant Pot along with perfectly cooked Hard Boiled eggs in less than 5 minutes. Have I stressed that this kitchen device is a total game changer .
One of my favorite things to prepared in the Instant Pot is chili. I find that can get the same profiles as a stove top version that takes 2-3 hours to simmer in less than 30 minutes. I got the inspiration for this chili recipe from one of my favorite Weight Watcher Bloggers, Emily at Emily Bites. If you have never visited her site I highly encourage you do so immediately if you are looking for healthy family friendly dishes. There are so many recipes to chose from! I have always enjoyed her Buffalo Chicken Chili, but I wanted to make it a bit more Macros friendly for an easy to take to school lunch. Even with some modifications this chili still packs a buffalo flavor punch with the right ratio of carbs, fats, and protein to fit in any IIFYM lifestyle.
Macros Buffalo Chicken Chili
- 1030 grams boneless skinless breasts (about 2 pounds)
- 15 ml extra virgin olive oil (about 2 tsp)
- 100 grams carrots (about 2 large)
- 100 grams celery stalks (about 2 large)
- 100 grams red bell pepper (about 1 pepper)
- 5 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon paprika
- 50 grams Frank’s Red Hot (about 1/2 cup)
- 378 grams can tomato sauce (about 2 15 oz cans)
- 390 grams can diced tomatoes (about 1 15 oz can)
- 425 grams can chili beans in sauce (about 1 15 oz can) (I used Aldis brand. Do NOT drain)
- Salt & black pepper to taste
In a food processor and add carrots, celery, and bell pepper. Process vegetables until finely minced. add the vegetables to the pot and stir to combine.
Heat oil on the sauté function of the Instant Pot. Add the vegetables to the pot and stir to combine. Cook for 5 minutes until vegetables soften.
Once vegetables soften, add the chicken breast on top of cooked vegetables. Add the chili powder, cumin, paprika, hot sauce, tomato sauce, diced tomatoes, chili beans, salt and pepper to the pot.
Add your Instant Pot lid, make sure vent is set to seal and set your IP to 20 minutes on manual.
Once time is up, let your Instant Pot naturally release.
Once released, open your Instant Pot, stir and enjoy your chili!
This week I will be highlighting other fast and easy back to school recipes! Best of luck to all my fellow teachers!