for tonight’s seeding meal to the field, Costco was a big time saver… they have a new item in the freezer section that will make your black bean/corn salad making days a dream!
this Vitality Blend was perfect for making a salad in a flash…
I made up a simple dressing for this and the salad took around 15 minutes to make
Vitality Blend Black Bean/Corn Salad
Ingredients:
– 8 cups Vitality Blend frozen edamame beans, black beans, kidney beans and corn
– 3 red peppers, chopped
– 8-10 tbsp lime juice
– lime zest
– 6 tbsp canola oil
– 4 tbsp maple syrup
– salt and pepper
Directions:
– in a large bowl, combine all the ingredients
– ready to eat once the frozen beans and corn have thawed
– keeps well in the fridge
with the Instant Pot – cook skinless, chicken breasts for 10 minutes on manual with some bbq sauce, drain, shred and place back in the pot with some bbq sauce on slow cook for the perfect shredded chicken
I used Harvarti cheese for the Quesadillas… and sautéed peppers… super simple and very tasty… on spring evening full of baseball, homework and weekends to get ready for, simple meals like this are wonderful
my first flip of the quesadilla I burnt my wrist… I packed little containers of sour cream with these and you could also add Pico de Gallo or Salsa if you had that kicking around
Instant Pot shredded chicken quesadillas
Ingredients:
– 2 lbs skinless chicken breasts
– bbq sauce
– 12 large flour tortillas
– cooking spray
– 2 1/2 cups grated cheese (Havarti)
– 3 bell peppers, sliced(whatever colour you have)
– 1/2 large red onion, sliced(optional)
Directions:
– in an Instant Pot, place raw chicken breasts with some bbq sauce
– on manual, cook for 10 minutes
– strain and shred
– place back in pot with more bbq sauce and some hot water
– place on slow cook mode to keep warm
– place the bell pepper slices and red onion (if you are using it) in a saucepan and saute until soft
– in a large saucepan, bring temperature up to med/high heat
– spray with cooking spray and add one flour tortilla
– spread the cheese, chicken and peppers
– place a shell on top
– when it is time to flip, lightly spray the tortilla shell with cooking spray
– flip and cook on the other side until brown
– transfer to a cutting board and continue on with the other quesadillas
– using a pizza cutter, cut the quesadilla into eight wedges
– serve with pico de Gallo or salsa and sour cream
and now for an easy dessert… kinda the theme of today… seeings how I am nursing an ankle I am getting x-rayed tomorrow… carrot cake… sugary and satisfying…
carrot cake with streusel topping
Ingredients:
Carrot Cake:
– 2 cups shredded, peeled carrots
– 3/4 cup sugar
– 2 eggs, whisked
– 1/2 cup unsalted butter, melted
– 1 cup flour
– 1 tsp baking soda
– 1 tsp cinnamon
– 1/2 tsp kosher salt
Streusel Topping:
– 4 tbsp butter, cubed
– 1/3 cup flour
– 1/3 cup brown sugar
– 1 tsp cinnamon
– 1/2 tsp kosher salt
Directions:
– preheat oven to 350 degrees
– in a bowl, combine sugar, eggs and butter
– in another bowl, whisk flour, baking soda, cinnamon and salt
– combine all together the egg mixture, flour mixture and shredded carrots
– in a 9” round greased baking pan, spread the thick carrot cake dough
– in a bowl, mix the streusel topping mixture until it resembles small pebbles of butter
– sprinkle the streusel topping on the cake and bake for 30 minutes
– cool and cut to eat
i feed a farmer 
Hi! I also bought the bean mix at Costco and arrived at your site when looking for meal ideas. I just wanted to note that the bag states that the veggies must be cooked before eating. 😊
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