(continued from previous page.)
Preheat oven to 350 degrees F (175 degrees C). Add ground beef to Inner pot and SAUTÉ
until no longer pink. Stir in salsa, reduce the temperature and SIMMER for 20 minutes, or
until liquid is absorbed. Stir in beans, and heat through. Remove from Inner Pot and set
aside. Spread crushed tortilla chips in bottom of Inner Pot, then spoon beef mixture over
chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over
the sour cream. Top with Cheddar cheese. Set cooker to BAKE at 350° for 30 minutes, or
until hot and bubbly.
CHICKEN WITH QUINOA AND VEGGIES SERVES 4
1 cup rinsed quinoa
2 cups chicken broth
2 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1 small onion, chopped
2 skinless, boneless chicken breast
halves - cut into strips
2 tablespoons extra-virgin olive oil
1 zucchini, diced
1 tomato, diced
4 ounces crumbled feta cheese
8 fresh basil leaves
1 tablespoon lime juice
SAUTÉ 2 tablespoons of olive oil Inner Pot; cook and stir the chopped garlic and onion
until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until
the chicken is still slightly pink in the middle, about 5 more minutes. Remove the cooked
chicken and set aside. Pour 2 more tablespoons of olive oil into the inner pot and SAUTÉ
the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Remove from inner
pot and set aside.
Add quinoa and chicken broth to inner pot and use SAUTÉ function to bring to a boil.
Stop the Cooker and carefully place roasting rack into the inner pot over the quinoa and
place chicken onto the roasting rack. Sprinkle with feta cheese, basil leaves, and lime
juice. Set to BAKE at 300° for 15 minutes. Once done, add the cooked zucchini and
tomatoes and mix well.
MAPLE SALMON SERVES 4
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
2 cups water
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place
salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the
dish, and marinate salmon in the refrigerator 30 minutes, turning once. Pour the water
into the Infinity Cooker's inner pot. Place roasting rack into the inner pot. Place baking
dish onto the roasting rack. BAKE at 400° for 20 minutes or until easily flaked with a fork.
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