I’m so sick of buying yogurt tubes for the kids. They are wasteful, full of sugar, and EXPENSIVE. I had a friend that started making yogurt in the Instant Pot, but it was full of sugar (a can of sweetened condensed milk to the tune of 22g of sugar). With a few tweaks, I was able to come out with a low carb, no added sugar, vanilla yogurt that the kids LOVED. Pair that with my re-fillable pouches, it was a match made in heaven!

Ingredients:

• 52 oz high quality whole milk (I used Fairlife brand)
• 2 Tbsp live culture yogurt (If you’ve made this yogurt previously, you can use it to make the next batch. If not, try Fage 5% greek yogurt.)
• 4 Tbsp vanilla (based on taste)
• 1/2 cup (based on taste) granular erythritol (based on taste)

Directions:

1. Whisk all ingredients together in Instant Pot until existing yogurt is broken up and liquified.
2. Close the lid to your instant pot and place valve on seal.
3. Select the yogurt setting. This setting takes 8 hours to run.
4. When Instant Pot is done, remove the lid and carefully scoop your yogurt into a strainer. I love my Bigger Better Nut Bag from Ellie’s Best. You can find one here: Ellie’s Best (and my link will get you 10% off when you use the code MNKetoMom!)
5. Hang yogurt bag above the bowl to remove liquid. You don’t need to squeeze it just allow it to gently drain. I found hanging the bag from an upper cabinet handle works great.
6. Discard liquid in bowl and empty yogurt into it. Cover and refrigerate for at least 8 hours.

From here, you can simply dish it from the stash and enjoy, or use refillable pouches for easy grab and go for the kids! We have used these for years. They unzip at the bottom for easy filling and cleaning and have lids for when on the go. I even freeze them (just don’t fill too full!), so they can travel longer with us.

For my birthday, we visited a locally owned place that is one of those places you visit only on fancy occasions without kids.  Mike ordered the most amazing chicken thighs. “CHICKEN THIGHS?!” I thought. He complains when I make them at home, so I was SHOCKED he ordered them for a special occasion dinner. He had taken the waitress up on her recommendation, and I’m so glad he did!

They were citrusy, but with spice from the jalapeños.  I’m sure their method was MUCH more complicated than mine, but I don’t have time for that! These turned out so delicious, tender, and flavorful.  They will be on the menu at home more often!

Enjoy!

Ingredients:

3 Sliced Jalapeños

1 Lemon (juiced)

5-6 Boneless Skinless Chicken Breasts

1 Tbsp Butter

4 Tbsp Avocado Oil

Instant Pot Directions:

1. In Instant Pot, add 2 Tbsp avocado oil, lemon juice, chicken thighs, and jalapeños.
2. Pressure cook on high for 10 mins.  Natural release for 5 mins, then quick release.
3. Drain sauce and set aside. Remove chicken and hold for browning.
4. Turn Instant Pot to Sauté, and add remaining avocado oil and butter.
5. Brown both sides of the chicken.
6. Add sauce back in.
7. Serve and enjoy!

Directions:

1. Preheat oven to 400*
2. In cast iron pan, add butter and avocado oil.
3. Sauté jalapeños remove and set aside.
4. Brown chicken thighs on both sides, remove, and set aside.
5. Add lemon juice and whisk any browned bits from bottom of pan.
6. Add chicken and jalapeños back into the pan.
7. Place pan in oven until chicken is cooked through to 165* internal temp.
8. Serve and Enjoy!