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Ingredients

  • 8 chicken thighs or Legs
  • 4 large potatoes cubed
  • 3 tbsp olive oil
  • 2-3 tbsp lemon juice
  • 3-4 garlic cloves crushed
  • 1 tbsp dried oregano
  • 1 tsp rosemary finely chopped
  • salt and pepper to taste

Instructions

  • Pre-heat the oven to 200ºC/390ºF. 
  • Place the potatoes in a large bowl then drizzle over 2 tbsp olive oil, a tbsp lemon juice and season with half of the garlic, herbs, salt and pepper. Mix well then place in a large sheet pan. 
  • Season the chicken thighs generously with salt and pepper then mix the remaining olive oil and lemon juice with the garlic and herbs. Place the seasoned chicken in between the potatoes in the sheet pan and pour over the herb mixture. Top the chicken with lemon slices (optional). 
  • Place in the oven and allow to bake for 45-60 minutes or until the chicken is golden brown and cooked through and the potatoes are crisp and cooked. (I tossed the potatoes half-way through cooking to ensure even browning.)
  • Remove from the oven and serve with Greek salad. 

GREEK CHICKEN AND POTATOES

Ingredients

Filling

  • 1 Tbsp olive oil
  • 1 lb lean ground beef
  • Salt and black pepper to taste 
  • 2 tsp garlic powder 
  • 2 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/2 cup tomato sauce
  • 1/3 cup low-sodium chicken broth

Tacos

  • 8 corn tortillas (5 - 6 inch)
  • 3/4 cup cheddar cheese or shredded Mexican cheese blend, my absolute favorite is American.
  • 2 Roma tomatoes or 1 cup grape tomatoes, diced
  • 2 cups shredded romain or iceberg lettuce


Instructions

  1. Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add beef in large chunks to skillet spacing apart. Season with salt and pepper. 
  2. Let brown on bottom, about 3 minutes then flip, break up beef and continue to cook until almost cooked through, about 2 minutes.
  3. Add garlic, chili powder, cumin, onion powder and cayenne pepper and continue to cook until beef is just cooked through, about 1 minute.
  4. Pour in chicken broth and tomato sauce. Simmer over medium-low heat until sauce has reduced and thickened, about 3 - 5 minutes.
  5. Serve warm over warmed tortillas with lettuce, cheese, tomatoes and other desired toppings . Like sour cream 🌮🥰

GROUND BEEF TACOS

Ingredients

  • 1 lb Meatballs, pre cooked, or frozen
  • 8 oz Spaghetti Noodles
  • 1 (14 oz) can Diced Tomatoes (optional), drained
  • 2 (24 oz) jar Spaghetti Sauce 
  • 1 1/2 cups Water (fill the 24 oz jar once) and use broth one tsp of chicken broth powder 
  • 1 teaspoon garlic powder 
  • 1 teaspoon onion powder 
  • 1 teaspoon Parsley 
  • 1 teaspoon Basil
  • 1 teaspoon of seasoned salt

Instructions

  1. Put meatballs in the bottom of the inner liner pot.
  2. Break the spaghetti in half and sprinkle over meatballs in a random pattern, so not too many are side by side. This helps prevent them sticking together. Add all of the spices and seasoning.
  3. Pour the water/broth over the noodles.
  4. Pour the diced tomatoes, if using over the noodles, and then the spaghetti sauce over the noodles, and cover as much of them as you can with the sauce. This helps them all get cooked.
  5. Put on the lid and set the steam release knob to the Sealing position.
  6. Press the Pressure Cook (Manual) button or dial and then the +/- button or dial to select 9 minutes (7 minutes for al dente).
  7. The pot will take several minutes to come to pressure. Cook time begins when pot is at pressure.
  8. After cook time has finished, turn off the pot and turn the steam release knob to the Venting position, and do a Quick Release of the steam so the pasta doesn't overcook.
    Watch it closely, and if sauce starts to spew out with the steam, close the vent and release the steam in bursts until it looks like no more sauce will be spewing out.
  9. After the pin in the lid drops down, open the lid and give the spaghetti a stir. If any noodles stuck together, just use a fork to separate them.
  10. Serve with some bread, and garnish with parmesan cheese, mozzarella, or whatever you like!

    Ingredients

    • 1 lb Meatballs, raw, cooked, or frozen
    • 8 oz Spaghetti Noodles
    • 1 (14 oz) can Diced Tomatoes (optional), drained
    • 1 (24 oz) jar Spaghetti Sauce (or marinara sauce plus Italian seasoning)
    • 3 cups Water (fill the 24 oz jar once) or use broth

    Garnishes

    • Grated Parmesan Cheese
    • Shredded Mozzarella Cheese
    • Parsley or Basil

    Instructions

    1. Put meatballs in the bottom of the inner liner pot.
    2. Break the spaghetti in half and sprinkle over meatballs in a random pattern, so not too many are side by side. This helps prevent them sticking together.
    3. Pour the water/broth over the noodles.
    4. Pour the diced tomatoes, if using over the noodles, and then the spaghetti sauce over the noodles, and cover as much of them as you can with the sauce. This helps them all get cooked.
    5. Put on the lid and set the steam release knob to the Sealing position.
    6. Press the Pressure Cook (Manual) button or dial and then the +/- button or dial to select 10 minutes .
    7. The pot will take several minutes to come to pressure. Cook time begins when pot is at pressure.
    8. After cook time has finished, turn off the pot and turn the steam release knob to the Venting position, and do a Quick Release of the steam so the pasta doesn't overcook.
      Watch it closely, and if sauce starts to spew out with the steam, close the vent and release the steam in bursts until it looks like no more sauce will be spewing out.
    9. After the pin in the lid drops down, open the lid and give the spaghetti a stir. If any noodles stuck together, just use a fork to separate them.
    10. Serve with some garlic bread, and garnish with parmesan cheese.

INSTANT POT SPAGHETTI AND MEATBALLS

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