Queso & Beef Dip with Baby Bell Peppers

Suggested Piece: 3 Qt. Sauce Pan with Perforated Basket and 1 Qt. Sauce Pan

Ingredients

1/2 lb. ground beef
1/2 c. unsweetened, original almond milk
1 1/2 c. sharp cheddar cheese (#1 cone)
3/4 c. low-fat, plain Greek yogurt
1/2 c. Rotel Diced Tomatoes and Green Chilies
1 bag mini sweet peppers, halved lengthwise, stemmed and seeded

Directions
Degrease the ground beef by cooking it in the Perforated Basket over 1/2 inch of water in the 3 Qt. Sauce Pan on medium-high temperature. While cooking the fats & oils will drip into the water instantly making your meat leaner! In a 1 Qt. Sauce Pan, heat almond milk until Vapo-Valve clicks. Remove from heat and add cheese. Stir until completely melted. Add Greek yogurt, diced tomatoes, and ground beef; stir until combined. Serve with halved mini sweet peppers.

Vegetarian Enchiladas

Suggested Piece: 12" Electric Skillet

Ingredients
1 can (28 oz.) green or red enchilada sauce
1 can green chilis
1 pkg. corn tortillas
1 carrot (#1 cone)
1 yellow squash (#1 cone)
1 zucchini (#1 cone)
8 oz. cheese (Monterey Jack, Cheddar, Jalepeno Jack)
2 cans beans, drained (black or pinto)
1 lb. ground beef (opt.)

Directions
Cover bottom of skillet with enchilada sauce. Layer the following in order:
(1) Corn tortillas
(2) 1 can of beans (or 1/2 the ground beef)
(3) 1/2 yellow squash (#1 cone)
(4) 1/2 zucchini (#1 cone)
(5) 1/2 carrot (#1 cone)
(6) 1/2 can green chilis
(7) 4 oz. cheese (#1 cone)
Repeat #1 - #7 for a 2nd layer. Top with remaining enchilada sauce and top with any remaining cheese. Set temperature to 350F until VapoValve clicks. The reduce temperature to 185F for approx. 15 min. For an alternative version of this recipe substitute squash with various colors of bell pepper and/or add an onion (#2 cone) for a different flavor!

Arroz con Pollo

Suggested Piece: Multipurpose 5 Qt (MP5)

Ingredients
2 lbs. boneless/skinless chicken breasts, cubed
1 onion (#2 or #3 cone)
32 oz. chicken broth, low sodium
4 oz. can tomato sauce, low sodium
4 oz. can diced green chilies
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. sea salt
2 c. brown rice, parboiled
2-3 zucchinis (#3 cone)
1 container grape tomatoes, halved
1/4 c. cilantro, chopped
2 medium limes, garnish

Directions
Preheat MP5 to 300°F. Add chicken and onions. Cover and allow chicken to cook for 15 minutes, stirring intermittently. In medium bowl, whisk together chicken broth, tomato sauce, green chilies, and spices. Add broth mixture to chicken and onions in MP5 and combine. Add brown rice to chicken mixture and gently fold together. Reset MP5 temperature to RIC1, cover, and continue to cook. Once the timer set at RIC1 expires, add zucchini into electric roaster, re-cover, and allow to cook for 3-5 minutes. Set heat to 150°F to keep warm prior to serving. Plate and sprinkle with grape tomatoes and cilantro. Garnish with lime wedges.

Recipe can also be found on recipes.saladmaster.com