7 Layer Bean Dip

1-2 Cans of Refried Beans
1 1/2 Cups Sour Cream or Greek Plain Yogurt
1-2 tsp Taco Seasoning
3 Medium Avocados
1/2 Juice of a Lime
Salt
Shredded Cheese
1 Medium/Large Cans of sliced Olives
Green Onions
Tomato's
Chopped Cilantro (optional)

Tortilla Chips

1. In a glass 9x13 dish first layer the refried beans in the bottom.  Mash the avocados and mix in the lime juice.  Salt to taste then layer on top of the beans.
2. Next mix the taco seasoning into the Sour Cream/Yogurt start with 1 tsp and taste if it needs more then add another 1/2 tsp-1 tsp more.  Layer on top of the avocado mixture.
3. Sprinkle the shredded cheese to cover the sour cream.  The rest of topping are optional add Olives, Green Onions, Tomato's and Cilantro.  Store in the refrigerator until ready to serve.  Enjoy with tortilla chips. 

Tikka Masala

Chicken marinated:

• 1 lb chicken breast chopped into bite sized pieces
• 1 cup plain 2% fat Greek yogurt (7 oz)
• 1 tbsp garam masala
• 1 tbsp lemon juice
• 1 tsp pepper
• 1/4 tsp ground ginger

Sauce:

• 15 oz canned tomato sauce or puree
• 5 cloves garlic (minced)
• 4 tsp garam masala
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp cayenne
• 1 cup heavy whipping cream (added last)

For Serving:

• Basmati Rice or Naan
• Cilantro (chopped)

Directions:

1. Combine all marinade ingredients except chicken and mix well.  Add chicken chunks and coat with marinade.  
2. Let sit in the refrigerator for at least 1 hour.
3. Select the sauté mode on the instant pot for medium heat.  When it reaches temp add chicken chunks along with any marinade sticking to them).  Sauté until the chicken is cooked on all sides (about 5 min).  Stir occasionally.  Turn off sauté mode.
4. Add all of the sauce ingredients except the cream to the instant pot, over the chicken and stir.  Secure the lid and select manual mode to cook for 10 minutes at high pressure.  Use the quick release handle to release pressure.
5. Select sauté mode on the pressure cooker for low heat. When it has reached temp add cream to the pot, stirring with the other ingredients.  Simmer until the sauce thickens to your liking (a few minutes).
6. Serve with basmati rice or naan Garnish with cilantro

Prep time: 20 min

Cook time: 20 min

Serves: 4

Potato Rounds/Irish Nachos

Ingredients: 

• 1 1/2 Pounds of potatoes (Cleaned and sliced 1/4 inch thick)
• 2 Tbls Olive Oil
• 1/2 tsp dried rosemary leaves (crushed)
• 1/2 tsp Thyme
• Salt & Pepper
• 6 Bacon slices (cooked, drained and crumbled) 
• 1 cup Shredded Cheddar Cheese
• Barbecue Sauce
• Sour Cream or Greek Yogurt (optional)
• Pico de gallo/salsa/diced tomatoes (optional)
• 2 minced Green Onion slices (optional)
• 1 Tbls Chopped Cilantro leaves (optional)

Directions:

1. Preheat oven to 450º. Wash and slice potatoes leaving the skins on.  
2. Put potato slices into a bowl or gallon zip lock bag.  Drizzle olive oil, rosemary and thyme over potatoes and mix to coat the potato slices.  
3. Place the potato slices, in a single layer, onto a baking sheet.  Bake 20 minutes, turn over and bake an additional 20 minutes.
4. Using a pastry brush, generously brush the potato slices with barbecue sauce.  
5. Sprinkle each potato slice with the crumbled bacon and then top with the cheese.  Return to the over and bake 3-5 minutes or until the cheese is completely melted.  
6. Sprinkle with green onions and cilantro.  Then serve with sour cream, yogurt and/or salsa/tomatoes.