Flash Sale- 2 Days Only: Ultimate Healthy Meal Planning Bundle!

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Healthy Meal Planning Bundle 2018

As you know, I post a lot about food here on NQS. Dinner always seems to be the most hectic part of our day. You have to plan the meals, buy the groceries, then put it all together. So what if there was a way to make all of that just a little easier? What if it could also follow any special diets like keto, gluten free, paleo, or vegan? What if I told you there was a resource with all of that and it is available at a special price for just two days?!

Healthy Meal Planning Bundle 2018Today and tomorrow only, you can get your hands on ready-made meal plans for just the way you eat—complete with shopping lists and fresh recipes—for a ridiculously low price.

It’s called the Ultimate Healthy Meal Planning Bundle – back for just two days! – and here’s how it works:

It’s a complete meal planning solution made up of 10 mini-bundles:

  • Budget Meals

  • Freezer Meals

  • Gluten Free

  • Instant Pot & Slow Cooker

  • Keto

  • Paleo

  • Meal Planning

  • Quick & Healthy

  • Real Food

  • Vegan

Each bundle contains digital cookbooks, fresh meal ideas, and ready-made plans (and even grocery lists!). No matter how you eat, there’s a mini-bundle that’s perfect for you and there are two buying options:

Option 1: Pick up just one mini-bundle that works best for your life right now – quick & healthy, budget-friendly, Instant Pot & slow cooker OR diet-specific options like vegan, real food, paleo, keto, gluten-free… there’s one that’s right for you.

Option 2: For less than the price of two mini-bundles, get the ENTIRE package with over 3,000 recipes and 100 weeks of made-for-you meal plans, so you’ve got total control no matter how your food needs change.

Get your Ultimate Healthy Meal Planning Bundle (or any of the mini-bundles) right here!

This special deal will only be available for two days! So grab your copy quick! I have my eye on the Instant Pot and Freezer Meal bundles. Which ones sound appealing to you?

Did you find this post after the sale end? Don’t worry, you can still put your name down to be notified if the Ultimate Healthy Living Bundle goes on sale again, but don’t wait too long so you don’t miss it again.
Ultimate Healthy Living Bundle

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I Tried Acorn Squash in the Instant Pot…Yum!

Since purchasing my Instant Pot, I have tried cooking a lot of new foods I was hesitant to try before. Different varieties of squash probably being the biggest. I have learned that I don’t like Spaghetti Squash no matter how it is prepared, but love Butternut Squash (check out my soup recipe here!). Aldi has Acorn Squash on sale this week, so I thought, why not? I purchased two (for less than $1.50!), but could only fit one in the Instant Pot once I cut it in half. I was worried it would not be enough for my family of three. But it turned out that one was enough of a side for us and both my husband and son enjoyed it. So win-win!

Here is what I did:

Materials:

  • Instant Pot Trivet
  • Spoon
  • Tongs
  • Measuring Cup
  • Knife
  • Cutting board

Ingredients:

  • Acorn Squash
  • 1 cup water
  • 2 tbs butter
  • Salt
  • Pepper

Procedure:

  1. Wash Acorn Squash and remove any labels.
  2. Cut Acorn Squash in half and, using a spoon, scoop out any seeds.
  3. Place water and trivet in inner pot of IP.
  4. Place Acorn Squash side by side, cut side up on trivet.
  5. Place 1tbs butter in each half, season with salt and pepper.
  6. Close lid and seal vent. Set at Manual on High pressure for 5 minutes. NPR for 15 min.
  7. When done, careful remove from pot using tongs or a large spoon.
  8. Enjoy!

Cranberry Pecan Chicken Salad (no mayo!)

I cannot eat mayo. I am not sure what causes the intolerance, but I have been that way since I was a kid. If I eat it, I get a rather queasy stomach. So I often look for ways to substitute sour cream or cream cheese in recipes instead. Today for lunch I made chicken salad. My son had a friend over and they both had some. I can say this has the thirteen (well almost) year old boy seal of approval.

Materials:

  • Large Spoon
  • Bowl Scrapper
  • Measuring Cup

Ingredients:

  • 3 Chicken Breasts
  • 1 cup Chicken Broth
  • 8 oz Sour Cream
  • 16 oz Cream Cheese block
  • 1/4 cup Craisins
  • 1/2 cup chopped Pecans
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
  • 1/8 minced Onion
  • Crackers (optional)

Procedure:

  1. Cook your chicken and broth in your Instant Pot. Mine was frozen, so I cooked it on Poultry on High for 20min. NPR…actually I forgot I was making it, so it naturally depressurized because it was out of sight out of mind.
  2. Place your chicken in your mixer bowl. Turn on low setting. Let your mixer do the work of shredding your chicken (I wish I took a picture of this! It was the first time I tried, but it worked perfectly).
  3. Add your sour cream, cream cheese, and seasonings. Turn mixer on low setting. Scrape sides if needed to make sure it is mixed evenly.
  4. Add your fruit and nuts. Fold in.
  5. Enjoy with crackers or alone.

This turned out so well. Like I said, the boys enjoyed it too. I have extra in the fridge so lunch for tomorrow is taken care of as well. You can add more seasonings or extras as you want. I think next time, I will add some diced celery for some extra crunch.

Instant Pot Black Bean Soup

I am the only person in my house that likes Black Bean Soup. So when I make it, I don’t want a huge pot since I will be sick of it before I can finish it. Every recipe I find seems to call for dried beans and makes way too much. I wanted to see if I could make a simpler batch.

On Sunday, I made myself a small batch that portioned out perfectly for lunches during the week. Honestly, I did not plan on making this ahead of time. It was more looking in the pantry to see what I had and what I could make. I typically keep canned beans on hand and had the tomatoes and chilies just in case. Everything (except the dried cilantro) came from Aldi, so it was a cheap meal that has saved me the cost of lunches for a whole week. Win!

I will caution that I like spicy food. This has quite a kick to it. So if you follow the recipe exactly, be advised. I also did not account for the saltiness of the chips. Different brands might have different levels of salt. This is not exactly a dump soup recipe. Be aware that the same ingredients were added in stages in some places. However, it took under 30 minutes to make. It gave me enough for six servings. Plus everything came from my pantry!

My son even tried it, but it was too spicy for his tastes. You could leave out the chilies and just use tomatoes if you wanted something a little milder.

Materials:

Instant Pot 6qt Duo

Ingredients:

  • 3 12oz cans Black Beans
  • 1 10oz can Tomatoes & Green Chilies
  • 2 cups Chicken Broth
  • 1 tbsp Olive Oil
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Chili Powder
  • 1/4 tsp Cumin
  • 1/4 tsp Black Pepper
  • 1 tbsp Dried Minced Onion
  • 1 tbsp Sea Salt
  • 2 tbsp Salsa
  • 2 tbsp Dried Cilantro
  • Shredded Cheddar Cheese (optional)
  • Sour Cream (optional)
  • Tortilla Chips (optional)
  • Lime Juice (optional)

Procedure:

  1. In the Instant Pot, dump chicken broth, tomatoes and green chilies, all dry seasoning except for 1 tbsp dried cilantro, and 2 of the cans of black beans together. Set on Soup for 10 minutes.
  2. When soup is done, carefully release the vent on your Instant Pot. There will be a lot of steam, so be careful not to burn yourself.
  3. Take your immersion blender and carefully blend your ingredients together. Again, be careful! This is very hot. Don’t burn yourself!
  4. Add your salsa and the last can of beans. Stir. I like the texture this adds. Also add that last tbsp of dried cilantro. I love cilantro, so the more the better for me.
  5. Serve your soup with crushed tortilla chips, cheddar cheese, and a dollop of sour cream. You could also add a squirt of lime juice if you have it. Enjoy!

Faux-tisserie Chicken via the Instant Pot

I love getting creative with food. It is one of my go to small “c” everyday types of creativity. I have not really been discussing my blog much with friends, but I shared my beef stew recipe with a friend who wanted to know what my favorite goto recipes were for the Instant Pot. She didn’t realize at first that the link I sent her for this blog was actually my blog. When I told her that you can also use the IP to make rotisserie style chicken, she requested that for the next post. So here is my Faux-tisserie Chicken recipe. Enjoy!

Materials:

  • Instant Pot 6qt Duo
  • Instant Pot Trivet
  • Tongs
  • Knife
  • Small bowl
  • Measuring Cup
  • Measuring Spoons
  • Cutting Board
  • Paper Towel

Ingredients:

  • Whole Chicken (small enough to fit in your inner pot)
  • 1 cup Chicken Broth
  • 1/4 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Paprika
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Thyme
  • 1/4 tsp Parsley
  • 1/4 tsp crushed dried Rosemary
  • 1 Lemon
  • 1 Onion
  • 2 sprigs fresh Rosemary
  • Olive Oil ( see instructions for amount)

Instructions:

  1. Remove the gizzards from the inside of your chicken. Depending on the brand, you might not have this in yours, but don’t forget to check!
  2. Pour a small amount of Olive Oil onto a paper towel. Use this to rub the skin of the chicken with oil. The amount of oil used depends on the size of your bird. Don’t skip this step though or you will have trouble with the next step!
  3. Turn your IP onto Sauté mode. When heated, place your chicken in the inner pot for 3-4 minutes. Then flip the bird over and repeat for the other side. Be careful not to burn the skin! See this is why I told you to grease up that bird…did you skip that part and now have your chicken stuck to the bottom of your pot?
  4. Turn off your IP and carefully remove the chicken from the IP inner pot using tongs. Place on cutting board.
  5. Cut the lemon in half and squeeze juice onto the chicken. Stuff the squeezed rinds inside the chicken.
  6. Cut the onion into fourths. Stuff the inside of the chicken with the onion.
  7. Stuff Rosemary sprigs inside the chicken.
  8. Mix your dry spices together in a small bowl. Rub this spice mixture all over your chicken.
  9. Pour chicken broth into the IP inner pot. Place your trivet inside the pot.
  10. Return the chicken to the inner pot, breast side up on top of the trivet.
  11. Close lid and seal the vent. Set on Manual on High for 25 minutes. NPR for 15 minutes.
  12. Using tongs, remove the chicken from the IP to a serving dish.
  13. Let rest before serving. —You could also place the chicken under the broiler for a few minutes if you want crispier skin. As you can see, we thought it was good as is…

*Optional*

You will have liquid leftover in the pot. Turn your IP back to Sauté. Mix water with cornstarch. When boiling, pour the cornstarch mixture into the liquid while stirring with a whisk. This makes a great gravy. Adjust the amount of cornstarch depending on how thick you want your gravy. The thicker the mixture, the thicker your gravy. I used 1/4 cup cornstarch to one cup water.