Creamy Salsa Chicken by CK
6 frozen chicken tenders
1 16 oz jar salsa
1 8 oz block cream cheese
For the Instant Pot: place the frozen tenders in the Instant Pot and pour the salsa on
top. Cook on Manual HIGH for 6 min, allow for a 6 min NPR before quick releasing the
pressure. Remove the chicken and place the cream cheese into the Instant Pot. Close the lid and
let it sit on warm for 5 minutes. Shred the chicken. Set aside.Either whisk or use a hand electric mixer to mix in the cream cheese until smooth and
creamy.
(Using thawed chicken tenders? Cook on Manual HIGH for 4 min, NPR 6 min.)

For the Crockpot: Place all ingredients into the crockpot. Cook on Low for 6 hours or
on High for 4 hours.Remove and shred the chicken, whisk the cream cheese into the salsa.

Serve wrapped with the shredded chicken in a tortilla with rice, cheese, beans and pico drizzled with the creamy salsa sauce.

POTATO & BROCCOLI SOUP by GKT
4 c. (about 4 medium-size) potatoes, peeled and diced
2 1/2 c. chicken stock
1 large broccoli head, florets and stalks roughly chopped (about 3 cups)
1 c. whole milk
1 c. light cream
1 c. shredded cheddar cheese
1 Tbsp. butter
salt and pepper to taste
In a medium saucepan, cook potatoes in lightly salted water, covered, about 20 minutes until tender. In a large saucepan, combine chicken stock and broccoli. Cook, covered, about 10 minutes, until broccoli is tender. Remove from heat. Drain potatoes. Place about 1 cup potatoes on a saucer and mash well with a fork. Add mashed potatoes and remaining chopped cooked potatoes to broccoli mixture. Add milk and cream. Heat gently until hot but not boiling. Add cheese and butter and stir gently until melted and blended, about 2 minutes. Season to taste with salt and pepper.