Monthly Archives: February 2019

Breakfast

Easy Overnight Vanilla Oats with Fruit

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Ingredients

  • 1 cup old-fashioned oats
  • 1 cup greek yogurt (vanilla)
  • 1 cup milk
  • 2 Tbsp chia seeds
  • 1/2 tsp vanilla extract

Instructions

  1. In a large mason jar or other container with a secure lid, combine the oats, yogurt, milk, chia seeds, and vanilla. Mix well.
  2. Cover with an airtight lid and store in refrigerator for at least 4 hours, or overnight.
  3. Add toppings directly to the jar or divide into bowls first.

Notes

Topping suggestions:

  • Bananas, berries, pomegranate, etc.
  • Slivered almonds, cashews, pistachios
  • Grain or seed blends
  • Dried cranberries, dried apricots, raisins
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Instant Pot Honey Garlic Chicken

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Ingredients

  • 1/3 cup honey
  • 4 cloves garlic, minced
  • 1/2 cup low sodium soy sauce
  • 1/2 cup no-salt ketchup
  • 1/2 tsp dried oregano
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp olive oil
  • 4 to 6 bone-in, skinless chicken thighs
  • salt and fresh-ground pepper, to taste

Instructions

  1. In a small mixing bowl, combine honey, garlic, soy sauce, ketchup, oregano, and parsley. Mix well until combined and set aside.
  2. Heat the Instant Pot in saute mode.
  3. Add olive oil to the pot.
  4. Season chicken thighs with salt and pepper. Arrange in the Instant Pot and cook for 2-3 minutes per side.
  5. Add the prepared honey garlic sauce to the pot. Cover and lock the lid.
  6. Cook in Poultry Mode for 20 minutes.
  7. Turn off the Instant Pot and allow it to release the pressure, about 5 minutes.
  8. Transfer chicken to a serving plate and spoon the sauce over the chicken.
Dinner

Slow Cooker Chicken Parmesan Pasta

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Ingredients

  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 2 (28 oz) cans crushed tomatoes
  • 1 onion, diced
  • 1 Tbsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 pound penne
  • 1-1/2 cups shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 Tbsp chopped fresh parsley leaves

Instructions

  1. Season chicken with salt and pepper, to taste. Place chicken into 6-quart slow cooker.
  2. In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley, and red pepper flakes. Stir into the slow cooker and gently toss to combine. Cover and cook in low heat for 4 hours.
  3. Remove chicken from slow cooker and shred, using two forks.
  4. In a large pot of boiling, salted water, cook pasta according to package directions; drain.
  5. Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for 10-20 minutes or until cheeses have melted.
  6. Serve immediately, garnished with parsley if desired.
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Chop Suey

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Ingredients

  • 1 stick butter
  • Bunch of celery, chopped
  • 1 large onion, chopped
  • 1-1/2 lbs stew meat or round steak cut into small pieces
  • 2 large cans chop suey vegetables
  • 2 small cans bean sprouts
  • 2 cans bamboo shoots
  • 2 cans sliced water chestnuts
  • 1/3 bottle soy sauce
  • 2-3 cans of chicken broth (2 if using crockpot, otherwise 3 cans)

Instructions

  1. Melt butter in medium saucepan
  2. Saute celery and onion. When softened, put into large pot or crock pot.
  3. Lightly brown 1-1/2 lbs stew meat or round steak, then add to pot with celery and onion
  4. Add chop suey vegetables, bean sprouts, bamboo shoots, water chestnuts, soy sauce, and chicken broth.
  5. Cook for one hour in pot, or all day if using crock pot.

Notes

  • From Linda via email
  • Cook temp in crock pot isn’t listed.
  • If cutting down recipe, use one can of each vegetable, but keep meat, celery, and onion amounts the same.
Cookies

SunButter Blossom Cookies

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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup SunButter, creamy or crunchy
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 3/4 tsp baking soda*
  • 1/2 tsp baking powder*
  • Additional sugar for rolling
  • 36 plain Hershey’s Kisses, unwrapped

Instructions

  1. Preheat oven to 375.
  2. In large bowl, cream butter and SunButter together until smooth.
  3. Add sugars and cream for 2-3 minutes.
  4. Add egg, beating until combined.
  5. Stir in flour, baking soda, and baking powder until dough forms.
  6. Shape dough into 1-inch balls. Roll in additional sugar.
  7. Place balls about 2 inches apart on ungreased cookie sheets.
  8. Bake 8 to 10 minutes until edges are light golden brown. Immediately press 1 Kiss candy in the center of each cookie.
  9. Remove from cookie sheets to cooling rack

Notes

  • Sometimes, the natural chorophyll contained in sunflower seeds reacts with baking soda and baking powder in the recipe, cuasing a green color in the cookies after they cool. This is harmless. Depending on the recipe, you can reduce the baking soda/powder by about one-third or add a splash of lemon juice to help prevent any “greening”.
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Instant Pot Baby Back Ribs

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Ingredients

  • 1 rack of baby back pork ribs
    • Buy a rack of ribs from Costco with spices on it and you can skip the rest of the ingredient list as you’ll just need a cup of water to put in the bottom of the Instant Pot 🙂
  • 1/4 cup brown sugar
  • 2 Tbsp chili powder
  • 2 tsp dried parsley
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne powder
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 tsp liquid smoke (optional)
  • 1/2 cup barbecue sauce

Instructions

  1. Remove the lining from the bottom side of the ribs by running a butter knife under the skin and then using a paper towel to grip and remove completely.
  2. Combine the brown sugar, chili powder, parsley, salt, pepper, cumin, garlic powder, onion powder, and cayenne pepper in a small dish and rub all over the ribs.
  3. Place the rack in the Instant Pot and stand the ribs on their side, wrapping around the inside of the Instant Pot.
  4. Pour in the water, apple cider, and liquid smoke, being careful to not wash off any of the seasonings.
  5. Secure the lid, making sure the vent is closed. Press the Meat button and set to 25 minutes. Let the pressure naturally release for 10 minutes, then quick release the rest of the way.
  6. Carefully remove the ribs from the pressure cooker and set on a foil-lined baking sheet.
  7. Brush down with your favorite BBQ sauce and put under the broiler for 5 minutes, keeping an eye on it so that it does not burn.

Notes

  • Recipe can be doubled by wrapping a second rack of ribs around the first. Double the spices to have enough to coat both racks of ribs, but keep the amount of liquids the same.
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Chocolate Chip Cookies

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Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat over to 350 degrees.
  2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.
  3. Combine flour, cocoa, baking soda, and salt. Stir into the butter mixture until well blended.
  4. Mix in chocolate chips and walnuts.
  5. Drop by rounded teaspoons onto ungreased cookie sheets.
  6. Bake for 8 to 10 minutes or just until set.
  7. Cool slightly on cookie sheets before transferring to wire racks to cool completely.
Dinner

Creamy Instant Pot Mac and Cheese

Ingredients

  • 16 oz pasta
  • 3 Tbsp butter
  • 1 tsp dry mustard
  • 1/2 tsp garlic salt (or 1/8 tsp garlic powder + 3/8 tsp salt)
  • 1/2 tsp salt
  • 4 cups water
  • 1 (5 oz) can evaporated milk
  • 3 cups shredded extra-sharp cheddar cheese
  • 1 cup shredded Monterey Jack or mozzarella cheese
  • 1/4 cup shredded Parmesan cheese (or grated Parmesan to top)

Instructions

  1. Place the dry pasta, butter, garlic salt, salt, dry mustard, and water into the Instant Pot. Place the lid on top and seal the toggle switch. Turn on Manual High Pressure for 4 mintes.
  2. When cooking is complete, do a quick release and remove the lid when the pin drops.
  3. Keep on Warm mode. Add the evaporated milk and half of the cheeses. Melt the cheeses by stirring. When the first batch of cheese is melted, add the other half of the cheese and stir to melt.
  4. Test for seasoning and add more salt or pepper if you prefer. Remove from heat and let rest for five minutes to let the sauce thicken.
Loaves

Chocolate Chip Pumpkin Bread

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 4 large eggs
  • 2 cups sugar
  • 2 cups canned pumpkin
  • 1-1/2 cups canola oil
  • 1-1/2 cups semi-sweet chocolate chips

Instructions

  1. In a large bowl, combine the flour, cinnamon, salt and baking soda.
  2. In another bowl, beat the eggs, sugar, pumpkin, and oil.
  3. Stir wet ingredients into dry ingredients just until moistened.
  4. Fold in chocolate chips.
  5. Pour into two greased 8×4 in. loaf pans.
  6. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool for 10 minutes before removing from pan and transferring to wire racks.

Prep: 15 min. Bake: 1 hour + cooling

Yield: 2 loaves

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Instant Pot Cheesy Tuna Helper

Ingredients

  • 1 can tuna, drained
  • 16 oz egg noodles
  • 1 cup frozen peas
  • 28 oz can Cream of Mushroom soup
  • 4 oz cheddar cheese (we usually use mild cheddar)
  • 1/4 cup bread crumbs, optional
  • 3 cups water

Instructions

  1. Place pasta in the Instant Pot. Cover with water.
  2. Put tuna, frozen peas, and soup on top of the pasta.
  3. Close lid and place on Manual High Pressure for 4 minutes.
  4. Do a quick release.
  5. Stir in cheese.
  6. Optional: Place in a baking dish and cover with breadcrumbs, then place under the broiler for 2-3 minutes.