THIN WATERY HONEY RECIPES

Name: Honey Mustard Dressing (Better Than Store-Bought)
Prep time: 5 min
Total time: 5 min
Yield: Makes about 1 cup
Cuisine: American
Ingredients: 1/4 cup (65 grams) Dijon mustard; 3 to 4 tablespoons (65 to 85 grams) honey, to taste; 1/4 cup (60 ml) apple cider vinegar; 1/4 cup (60 ml) extra virgin olive oil; 1 tablespoon fresh lemon juice, optional; 3/4 teaspoon fine sea salt; 1/4 teaspoon fresh ground black pepper

HONEY MUSTARD DRESSING (BETTER THAN STORE-BOUGHT)

Honey Mustard Dressing (Better Than Store-Bought) image

This lightened-up homemade honey mustard dressing is easy to make, calls for real ingredients and lasts up to three weeks in the fridge. Use for salads and as a dipping sauce.

Provided by Adam and Joanne Gallagher

Total Time 5 minutes

Prep Time 5 minutes

Yield Makes about 1 cup

Number Of Ingredients 7

Ingredients

1/4 cup (65 grams) Dijon mustard
3 to 4 tablespoons (65 to 85 grams) honey, to taste
1/4 cup (60 ml) apple cider vinegar
1/4 cup (60 ml) extra virgin olive oil
1 tablespoon fresh lemon juice, optional
3/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper

Steps:

Combine all of the ingredients listed in a small bowl and whisk until well blended and creamy. Taste then adjust with additional honey, salt, or pepper.
Alternatively, you can add all of the ingredients to a medium mason jar, secure the lid, and then shake until blended.
Keep, tightly covered, in the refrigerator up to three weeks.

Nutrition Facts : ServingSize 1 tablespoon, Calories 47, FatContent 3.5g, SaturatedFatContent 0.5g, CholesterolContent 0mg, SodiumContent 206.9mg, CarbohydrateContent 3.4g, FiberContent 0g, SugarContent 3.3g, ProteinContent 0g

CHICKEN CACCIATORE – INSTANT POT RECIPES

Chicken Cacciatore – Instant Pot Recipes image

Provided by Instant Flat Belly Cookbook by Patricia Gilroy

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 serving

Number Of Ingredients 14

Ingredients

1 boneless, skinless chicken breast
2 tsp flour
1/4 tsp black pepper
1/8 tsp salt
1/2 tsp Italian seasoning
2 tsp olive oil (divided)
1 carrot (cut into 1-inch chunks)
1 stick celery (cut into 1-inch chunks)
1 clove garlic (minced)
1 tsp balsamic vinegar
14.5 ounce diced tomatoes (1/2 can)
1/2 cup Water
8 Black Olives
1 slice sprouted whole-grain bread

Steps:

Turn the Instant Pot® on. Choose the Sauté program and the More setting.
While the Instant Pot® is heating, coat the chicken with the flour, black pepper, salt and Italian seasoning.
When the Instant Pot® is hot, add 1 teaspoon of the olive oil. Heat for 20 seconds, then add the chicken breast. Cook for about 3 minutes on either side or until it begins to brown. Remove the chicken.
Add the remaining olive oil, carrot, and celery and cook for 2 minutes. Add the garlic and cook for an additional 30 seconds. Add the vinegar and stir well, incorporating any food that has stuck to the bottom of the pot.
Turn the Sauté program off. Return the chicken to the pot and pour in the tomatoes and water. Add the olives.
Close the lid and the vent. Select the meat and Stew program and cook for 10 minutes.
Serve in a bowl along with bread for dipping into the sauce.

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