The first time I cooked this Chicken Enchilada Lasagna, I knew it was going to be in my recipe rotation forever. It's cheesy, filling, and PACKED with protein. Because I keep cooked chicken in my refrigerator, it came together in literally minutes!
JOIN OUR FACEBOOK GROUP FOR HEALTHY BUDGET COOKING! 

As baby number one's due date approaches, I've been looking for meals that are really quick to make but still are nutritious and leave us with some leftovers. Not much does that better than a casserole, or as I like to call this one, a Lasagna! I layered it just like I would a traditional lasagna. (see below)

You can easily add more veggies or other ingredients. Keep the base ingredients the same and add what you'd like. A few ideas:

Chopped zucchini

Cooked chopped onion

Diced red or green pepper

Cooked diced carrots

Roasted diced butternut

I recently started using greek yogurt instead of sour cream and I'm not sure I'll ever go back. My bestfriend J recommend I use Fage 5% Greek and it is honestly better than sourcream in my opinion. PLUS it's half the calories! So.... no brainer, right? I hope you guys enjoy this recipe as much as I do!

Yield: 8

Author: Molly

Chicken Enchilada Lasagna

Easy, delicious, and filling dinner. Shredded Chicken Breast, Corn, and Black Bean between layers of soft Corn Tortillas

prep time: 10 Mcook time: 5 Mtotal time: 15 M

ingredients:

• 1 lb shredded chicken breast
• 16-18 corn tortillas
• 1 1/2 c black beans (or one can drained)
• 1 1/2 cups frozen corn (or one can drained)
• 3 cups red enchilada sauce
• 2 cups shredded cheese (I like colby)
• optional: sliced green onion and chopped cilantro as a garnish

instructions:

How to cook Chicken Enchilada Lasagna

1. Pre-heat oven to 350° F
2. In a bowl, mix chicken, 1 cup of cheese (save 1 cup for the top), black beans, corn, and about 1/3 of the enchilada sauce.
3. Grease a 9x13" pan, pour in a little sauce, and add a layer of tortillas. I cut some in half to have a flat side to put against the edge.
4. Spoon on half of the chicken mixture, spreading out evenly.
5. Add another layer of corn tortillas, the remaining chicken mixture, and a last layer of tortillas.
6. Pour the rest of the enchilada sauce over the top. Add the remaining cheese evenly spread out.
7. Bake, uncovered, for 35-40 minutes until the sauce is bubbling and the cheese is starting to brown.
8. I like to top mine with 5% Fage greek yogurt, cilantro, and green onion.

Calories
432

Fat (grams)
15

Carbs (grams)
44

Fiber (grams)
7

Sugar (grams)
5

Protein (grams)
31

All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

Did you make this recipe?

Tag @thefithappyfoodie on instagram and hashtag it ##fithappyfoodie

Created using The Recipes Generator

0

YOU GUYS. I've re-created one of my all time favorite menu items, Tom Kha Gai (or Thai Coconut soup). When I say that this is restaurant quality, I am not exaggerating. My husband and I almost always order this when we dine out for Thai food and even he said that this was better than many we had tried in the past.

It's incredibly easy to make and quick to cook. I had this prepped and cooked in just over 10 minutes. It's perfect for lunch or side with dinner. If you want to make this more filling, you can add some cooked noodles in at the end. I would suggest a thin rice noodle like vermicelli.

Make sure to join our facebook group to share your favorite recipes and discuss pressure cooking and Air Frying in a fun community! 

www.facebook.com/groups/airfryerandpressurecookerrecipes/

When it comes to Asian cooking, I really try to do the dishes justice by using the proper ingredients. I totally understand that they might be accessible for everyone, so I have alternatives listed as well. I really love cooking with kefir lime leaves and you can buy them at some Asian markets. Mine sells them 10/$1 and I keep them frozen in a ziplock bag. Another key ingredient is the Galangal Root. I do have the powdered version of this, but you can substitute buy using extra lemongrass and some
ginger.

Make sure to join our facebook group to share your favorite recipes and discuss pressure cooking and Air Frying in a fun community! 

www.facebook.com/groups/airfryerandpressurecookerrecipes/

Yield: 3 servingsAuthor: Magdalena at Pressure's OnPin it

Pressure Cooker Tom Kha Gai (Thai Coconut Soup)

Rich coconut broth with the perfect balance of sweet and salty. Recreate one of the most popular Thai dishes in just minutes!

prep time: 7 MINScook time: 3 MINStotal time: 10 mins

ingredients:

• 16 oz of thinly sliced uncooked chicken breast
• 1 can full-fall coconut milk 
• 1 can chicken broth or water (use empty can from coconut milk)
• zest from 1/2 lime or 4 lime leaves
• 2 lemongrass stalks,  use bottoms only, cut into 3" pieces
• 1 cup mushrooms, quartered
• 1/4 cup fish sauce
• 1/4 cup lemon juice
• 3 tablespoons sugar
• 2 red chilies (dried or fresh) or 1 tablespoon chili sauce
• 1" piece of galangal (or 1TB powdered), sliced or 1" piece of ginger sliced
• 1/2 white onion, sliced
• greens from 2 scallions, sliced
• 1/2 cup cilantro, roughly chopped
• 1/2 red pepper, sliced thin
• chili oil or chili sauce
• 2 lime wedges

instructions

1. Into your pressure cooker, add the following: chicken breast, coconut milk, chicken stock, lemongrass, lime leaves or zest, mushrooms, fish sauce, lemon juice, sugar, red chilies, galangal or ginger, white onion, and half of the cilantro . Stir and cook on manual for 3 minutes.
2. When the timer goes off, we're going to do what I call a controlled quick release. I let a little bit out at a time. Coconut milk tends to expand/foam up when the pressure is released too fast and you'll have a mess of broth splattering out. This takes a few minutes, so be patient. Do NOT cover the quick release knob with a towel. This is dangerous and not recommended.  One the cover is off, stir in the red pepper.
3. In your serving bowls, add a squeeze of lime juice, the remaining cilantro, green onion, and chili oil. This is garnish or to taste so use as much as you'd like. I like spicy so I tend to use a lot of chili oil.  Ladle your soup into the bowls and enjoy! If you want a more filling meal, you can also add some cooked noodles to your bowl. I suggest a thin rice noodle like vermicelli. 

notes

3 minutes is a very quick cook time but trust me, your chicken will be 100% cooked! You can also use shrimp instead of chicken. I would suggest using raw, peeled shrimp.

http://www.pressureson.net/2018/01/pressure-cooker-tom-kha-gai-thai.html

Created using The Recipes Generator

5

After researching MANY Beef Stew recipes, I decided I was too tired to stand there and brown the beef then sauté the onions and garlic. So born is the Dump and go, One-Step, throw it all and and press start Beef Stew! I'm big on bold flavors so I loaded this with lots of herbs. Additionally, I prefer a darker color so I added a teaspoon of dark soy sauce. If you don't have this, you can add teaspoon of browning and seasoning sauce. 

The beef came out tender, the veggies soft but not mush. It's my perfect beef stew. I use tapioca because I prefer the texture to cornstarch. 

Yield: 4 servingsAuthor: Pressure's On

One-Step Beef Stew

prep time: 10 MINScook time: 35 MINStotal time: 45 mins

Quick and Easy "One-Step" beef Stew. Just throw it in and press start, who wouldn't love that?!

INGREDIENTS:

• 2 lbs beef, 1" cubes
• 3 large Potatoes, halved and then quartered
• 2 large Carrots, cut into large chunks (1" or bigger)
• 1 medium Onion, chopped
• 2 Celery Stalks, cut into 2" pieces
• 2-3 large cloves of Garlic, roughly chopped
• 3/4 cup of beef broth
• 1/2 cup Red Wine
• 3 TB of Tomato Paste
• 2 TB Soy Sauce
• 2 Bay Leaves
• 1/4 tsp Black Pepper
• 1/2 tsp Thyme
• 1/4 tsp Red Pepper Flakes
• 1/2 tsp Oregano
• 1/2 tsp salt
• 2 1/2 TB Tapioca
• 1 TB Sugar
• 1 TB butter
• 1 cup of frozen Peas
• (optional)1 tsp of Dark Soy or Browning/Seasoning Sauce

INSTRUCTIONS:

1. Add all ingredients to your pressure cooker except the peas and dark soy or browning/seasoning sauce. Give a good stir.
2. Close and seal your lid, set Manual timer to 30 minutes and press Start. When your timer goes off, allow for 15 minutes of NPR then release any remaining pressure.
3. Add peas and season additionally if desired. I added a bit more salt and some dark soy.

2

90% of the time, I want a recipe that is no fuss. Throw everything in, turn on, walk away, and when the timer goes off it's time to eat. This is one of those recipes. It takes 5 minutes or less to prep and doesn't lack on final taste. I grew up in New England, where Split Pea Soup was a staple in our house. My mom used to put it on in the crockpot and let it go all day. I loved it, but lets be honest, I can't plan far enough ahead to start something in the morning. This takes 15 minutes of cook time and another 10 minutes of natural pressure release and you have yourself a finished meal. Start to finish about 30 minutes!

No-Fuss Split Pea Soup (Pressure Cooker) 

• 1 pound dried split peas
• 1 C  celery, diced large*
• 3 med carrots, diced large*
• 1 onion chopped
  *keep the veggies on the bigger side so they don't overcook too much
• 3 cloves of garlic, roughly chopped
• 1 C cubed ham (or whatever you have avail) you can increase this amount if you like more meat.
• 1/2 tsp salt + 1/2 tsp pepper
• 1tsp paprika
• 1/4 tsp smoked paprika
• pinch red pepper flakes
• 1 tsp thyme
• 1/4 tsp oregano
• 3 bay leaves
• 6 cups of vegetable or chicken stock

Directions

This is the easiest. Put everything in your pressure cooker. Close lid and set to manual for 15 minutes. When timer goes off, allow for 10 minutes of natural pressure release and then you're done! Give the soup a good stir for a minute to break apart the peas. This will thicken things up.

Enjoy!!

1