Half a bag of Tyson chicken tenders 

Juice of one lime

Tablespoon of EVOO

2 Tablespoons Cha Cha Chipotle Dip Mix

Sliced bell peppers

Sliced onions

1 clove garlic, minced 

Tortillas 

Marinate chicken for 4-8 hours in a zipper bag turning a few times. 

Add vegetable oil to a hot skillet and add chicken and marinating liquid. Cook until chicken is done. Remove from skillet. 

Add vegetables to skillet and sauté until soft. 

Serve hot with tortillas.

Cha Cha Chipotle Dip Mix

Can of Corn

Can of Black or Kidney Beans

Can is diced tomatoes 

Pouch of 90 second microwave rice 

Mix canned ingredients in a saucepan and add dip mix to taste. I used about 2 tsp. Prepare rice as directed and add to saucepan. Heat through. A spicy and delicious side for tacos or enchiladas! 

1/2 WSG Garlic Pasta Sauce 

1 can cream of mushroom soup

1/2 soup can milk

2-3 cups fresh spinach 

Water as needed

1 package of fettuccine 

Prepare pasta as instructed on package. 

Mix cream of mushroom soup, milk and sauce mix. Heat until well blended. Add spinach and heat until wilted. Add water to thin sauce if needed. Mix in cooked pasta and serve immediately. 

Taj Majal Tandoori Dip Mix

1 Cup Mayonnaise

1 cup plain Greek Yogurt

2-3 pounds chicken drumsticks 

Mix Taj Mahal Tandoori Dip Mix with mayonnaise and yogurt. Reserve 1/2 cup of dip for serving.  Marinate chicken drumsticks in the dip mixture overnight. Place steam rack in Instant Pot, place drumsticks on the rack. Pressure cook on high pressure for 8 minutes and allow to naturally release pressure for 7 minutes before using quick release. Serve hot with reserved dip on the side. (Keep reserves dip refrigerated until ready to serve). 

6 pork chops

2 tablespoons butter

3 garlic cloves (crushed)

1 cup chicken broth

1/2 cup milk

2 tablespoons flour 

1 1/2 tsp Garlic Obsession Dip Mix

Turn on Instant Pot to sauté setting. Melt butter in pot. Season pork chops with salt and pepper and brown in the Instant Pot. Remove chops and deglaze with chicken broth. Add chops and garlic cloves to the pot and use manual setting to high pressure for 8 minutes. Allow to release pressure naturally. Mix milk, flour and Garlic Obsession Dip Mix and whisk until smooth. After pot has depressurized, remove chops to plate and turn Instant Pot on to saute. Bring broth mixture to a boil and add milk/flour mixture and whisk until the sauce thickens. Serve over the pork chops.