Dinner Recipes for Busy CEOs
For those of you that know me, you know I am a huge foodie. I love to cook and bake especially if it is for my friends and family. But the very last thing I want to do when I come home from a long day of work, is cook a meal. Thankfully, over the years, I have developed some great, quick go-to recipes that I can throw together quickly and still taste delicious. I am sharing 6 of my favorite recipes for the busy CEO to cook for dinner!
Chili - Instant Pot Recipe
Ingredients:
2 cans of hot chili beans
2 lbs of ground beef
2 cans of diced tomatoes
1 onion diced
1 bell pepper diced
Hot or Mild chili seasoning packet
3 cloves of garlic
Toppings: Frito scoops, shredded cheese, sour cream
Directions:
Place Ground Beef, Onions, Peppers, and Garlic in Instant Pot, set to Saute and brown for 7 minutes.
Once beef is browned, cancel Saute setting.
Add seasoning, beans, and tomatoes. Mix thoroughly.
Place lid on pot and select Pressure Cook, High Pressure and change cook time to 8 minutes.
Once cook time has completed, quick release pressure before removing lid. (a gradual quick release will result in less mess)
Allow chili to cool for 5 minutes, then stir before serving into bowls.
Pot Roast- Instant Pot Recipe
Ingredients:
3 pound beef chuck roast
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 large onion sliced
4 cloves garlic minced
1 tablespoon chili paste
2 tablespoon Worcestershire sauce
1 1/2 cups low sodium beef broth
4 sprigs fresh thyme (or 1 teaspoon dried thyme)
Half bag of baby carrots
1.5 pounds whole baby potatoes
2 tablespoons cornstarch
Directions:
Cut the beef chuck roast in half.
Sprinkle the salt, pepper and 1 teaspoon dried thyme (if not using fresh thyme) on all sides of the beef. (If using fresh thyme sprigs you will add them later.)
Heat the olive oil in the Instant Pot using the saute setting until hot.
Place the seasoned beef in the pot and brown on both sides, about 4 minutes per side. Do not move the beef until you are ready to turn it; once it has seared it should easily release from the bottom of the pot. After browning the beef on both sides transfer it to a clean plate.
With the Instant Pot still on saute mode, add the onion to the pot. Cook until softened and lightly browned, stirring often and scraping up any browned bits from the bottom of the pot, about 4 minutes. Stir in the garlic and press cancel to turn off the Instant Pot.
Add the chili paste, Worcestershire sauce and beef broth. Stir and scrape up any browned bits from the bottom of the pot.
Place the beef back in the pot. If using fresh thyme sprigs add them now.
Close the Instant Pot lid and turn the steam release valve to the sealing position. Cook on Manual/Pressure Cook, high pressure, for 60 minutes. When the cook time ends, allow the pressure to release naturally for 10 minutes and then quick release any remaining pressure by turning the valve to the venting position.
Open the Instant Pot and add the carrots and potatoes on top of the beef. Close the lid and pressure cook for 10 minutes more on high pressure using the Manual/Pressure Cook function. When the cook time ends allow the pressure to release naturally for 10 minutes.
Remove the beef and vegetables from the Instant Pot and Enjoy.
Chicken Egg Rolls- Air Fryer
Ingredients:
1 lb Ground chicken
1 1/2 tsp Ginger, ground
3 Green onions
2 tbsp Less coconut aminos (soy sauce alternative)
Salt and pepper to taste
1 package Coleslaw mix
1 tbsp Sesame Oil
16 Egg roll wrappers
Directions:
Heat oil in large skillet on medium-high heat. Add ground chicken; cook and stir 3 minutes or until no longer pink. Add coleslaw mix and green onions; cook and stir 3 minutes or until cabbage is wilted. Add coconut aminos, Seasoning and ginger; cook and stir 2 minutes. Place mixture in colander or strainer, pressing to drain excess liquid from mixture.
Place eggroll wrappers on work surface with points facing up and down, like a diamond. Place 1/4 cup of the chicken mixture in center of egg roll wrapper. Brush top edge of the wrapper with water. Fold bottom edge of wrapper over filling, then fold in both sides of wrapper. Roll tightly from bottom to top, pressing top edge down to seal egg roll. Repeat with remaining ingredients.
Spray air fryer basket with no stick cooking spray. Place egg rolls in single layer in basket; do not overcrowd. Spray egg rolls with no stick cooking spray. Air fry 8 minutes turning half way. Repeat with remaining egg rolls.
*Photos are not mine.*
Chicken lettuce wraps
Ingredients:
1 lb Ground Chicken
1 can of peas and carrots
1 tbsp Sesame oil
1 can of baby corn
1 can of water chestnuts
1/2 cup of halved cashews
1/4 cup Hoisin sauce
1 tbsp of ginger
2 cloves of garlic
Head of Lettuce
Green onions
Directions:
Heat the sesame oil in a heavy bottomed saucepan over medium heat. Add the chicken and cook until browned, crumbling as it cooks. Drain excess fat.
Add the garlic, peas and carrots, hoisin sauce, and ginger.
Stir in the water chestnuts, baby carrots, cashews, and green onions and cook for 1-2 minutes more. Taste and season with salt and pepper to taste.
Spoon a bit of the chicken mixture into each leaf of butter lettuce, using the lettuce like you would a soft taco shell.
Alfredo Sausage Spaghetti Squash
Ingredients:
1 Large Spaghetti Squash
2-3 Andouille sausage links sliced
1 head of broccoli
3 cloves of garlic
1 tbsp Butter
1 tbsp Cream cheese
1 cup Milk
1 cup Parmesan cheese
2 tbsp Flour
Directions:
Preheat oven to 350 degrees F.
First, prep the squash. Cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour.
While the squash is baking, cook sausage and broccoli in pot until the sausage is crispy and the broccoli is tender.
Once squash is cooked, use a fork to gently scrape the “spaghetti” strands into the pot.
For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.
Pour sauce over noodles and meat. Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired. Serve hot.
Chicken Alfredo Lasagna
Ingredients:
3 cups Rotisserie chicken
10 oz Baby spinach, fresh
1/2 broccoli head chopped small
1/2 cup shredded carrots
1/2 cup mushrooms
2 Garlic cloves
1 cup chopped Onion
15 Lasagna noodles- oven ready
1/4 tsp Black pepper
1 1/2 tsp Salt
2 tbsp Butter, unsalted
4 cups Heavy cream
3 cups Mozzarella cheese
1 1/2 cup Parmesan cheese, grated
15 oz Ricotta cheese
Directions:
Heat a large skillet to medium-high and add 2 tablespoons of butter along with 2 minced garlic cloves and 1 cup of chopped onion, broccoli, carrots, and mushrooms. Cook the onion until it becomes translucent.
Now add 10 ounces of fresh spinach and stir until the spinach wilts.
Then add in 4 cups of heavy cream, 1 ½ cup of grated Parmesan, 15 ounces ricotta cheese, ¼ teaspoons black pepper, 1 ½ teaspoons salt, and 3 cups of shredded rotisserie chicken.
Once the heavy cream comes to a slight simmer, remove it from the heat.
In a 9 x 13 inch deep baking dish add a large spoonful of the chicken Alfredo mixture to coat the bottom of the pan then begin adding in your cooked lasagna noodles. I was able to squeeze in about 5 noodles.
Now add a generous amount of your chicken Alfredo mixture on top of the lasagna noodles and sprinkle on one-third of the shredded mozzarella cheese.
Repeat layering the lasagna noodles, chicken Alfredo, and shredded mozzarella until all 15 of your lasagna noodles are assembled. Now cover the lasagna with foil and bake at 350 degrees Fahrenheit for 35-35 minutes. Then broil uncovered for 2-3 minutes to brown the cheese.