Shrimp Scampi

8 oz Angel Hair Pasta
2 tbsp Olive Oil
1/2 Yellow Onion diced
3-5 Garlic Cloves, minced
8T Butter 1 stick
Peas, to taste
2 Roma Tomatoes
3/4 cup Chicken Broth
3T Parsley finely chopped
1 pinch crushed Red Pepper
Pinch Salt
Pinch Black Pepper
12oz small cooked Shrimp, shelled and deveined

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Molcajete Mole

On a hot skillet, char:
2 med, Garlic Cloves, charred with skins on, then remove skins after charring
3 dried Black Ancho Chiles, deseeded, charred
4 dried Guajilo Chiles, deseeded, charred
3 Tomatillos, charred
2 Roma Tomatoes, charred
1/4c Sesame Seeds, lightly toasted. Careful not to burn.
–
1tsp Himalayan Salt (Grind in Molcajete w/Garlic)
–
1/4c Raisins

Seasons (Add later):
1/2tsp Onion Powder
1/2-1tsp smokey Cumin (We did 1tsp)
1-8-1/4tsp whole Cloves, crushed (We did 1/4tsp)
1tsp Oregano
1/4-1/2tsp Cocoa Powder (We did 1/2tsp)
–
1T Masa Harina or crushed to dust Plain Tortilla Chips or Hard Taco Shells.

In Pot, add 6c Beef Broth to pan. Add in 1 Head of Garlic and 1/2 Onion. Add Cubed Pork. Bring to boil, then, simmer 2 hours. Reserve Juice.
Heat skillet, char Tomatoes, Garlic, Chiles, Raisins, and lightly toast Seeds.
Soak Chiles in water for 30min to rehydrate, strain. Cut up Chiles for easier grinding.
In Molcajete, add in Garlic and 1tsp Salt. Grind to paste. Add in Sesame Seeds, grind to paste. Remove from Molcajete, add in Chiles, grind (I cut up with scissors to make easier). Add in Raisins, grind. Remove, add in tomatoes, grind. Add in all, except seasons, grind some.
Heat Skillet with 2tsp Lard. Saute paste some. Add in seasons. Stir in 2.5c, or to taste, of Reserved Broth from cooking Pork. Simmer some. Whisk in 1T Masa Harina.
Add cooked Pork to bowl. Top with Mole. Optional to add potatoes, vegis, serve with rice, alone, etc.
Even better flavor the next day!
Note, this does thicken up as it sits. Optional to add more Broth, reserve it until decided.

Molcajete Salsa

6 Roma Tomatoes
2 Jalapeno
Roast Tomatoes and Jalapeno in Habanero with Lime Olive Oil.
Remove from pan. Remove skin from 3 tomatoes, set aside.
Roast 5 dried Japone Peppers in pan for about 30sec. on each side.
In Molcajete, grind about 1tsp Himalayan Salt with 3 small Garlic Cloves, to make a paste.
Add in Japone Peppers, grind. Add in Jalapeno Peppers, grind. Add in Tomatoes, grind.
Eat… Or, OPTIONAL, add in:
1/8c Fresh, minced, Cilantro
3T White Onions, minced

Sesame Garlic Chicken N Noodles

(No photo, was AMAZING!)
Cubed Chicken or pork, cooked mostly. (We used chicken)
Add in Frozen Asian Vegis.
Cook down liquid until mostly gone.
Cook Ramen Noodles in Chicken Broth (Discard Ramen Seasoning Packet). Drain.
Add into pan:
Iron Chef’s Sesame Garlic Sauce
2T Brown Sugar
1T Hoisin
Simmer.
Add in Noodles.

Cheesy Broccoli

1tsp Butter
4-5 slices Cheap American Cheese
3T Chicken Broth
Sprinkle: Paprika, Mustard Powder, Nutmeg
1/8-1/4tsp Brown Sugar
Heavy Cream, to taste and thickness desired.
Melt Sauce. Add in cooked Broccoli.

BBQ’d Pork

Pork, cut to cubes
Spray or lightly brush Pork Cubes with Apple Cider Vinegar
Season lightly w/ Black Season (Fire and Smoke Holy Garlic!)
Butter Spray Pan and covection bake, uncovered.

Premake Sauce:
1/2c Apple Jam
1 Bottle Honey BBQ
1T Brown Sugar
1/2tsp Lemon Juice, concentrate kind
1/4tsp Liquid Smoke

We did Oven: Toss Pork Cubes with Apple Cider Vinegar (Not alot, it goes a long way). Sprinkle, lightly with Black Seasoning. Convection Roast at 400 for 22 minutes, uncovered. Premake sauce, whisking smooth. Toss cooked Pork with BBQ Sauce. Convection Roast 10-15 more minutes, uncovered. Toss around and Broil for about 3-8minutes, til thickened nicely.
Serve as is. Or, on Toasted Hoagie with Pickles. (I butter sprayed Hoagie Buns and baked in oven)
Black Season contains Activated Charcoal, giving a nice smoked taste.

Mexi Bowls

tTt’s Chipotle Chicken (We did Pork Loin, instead of Chicken)
tTt’s Pico + 1 Avocado, diced, mixed in
Instant Rice, cooked in Beef Broth.
Shredded Mild Cheddar Cheese
–
Sauce:
1 part Salsa
2 parts Ranch
Good sprinkle of: Chili Powder, Cumin
Small sprinkle of: Salt, Garlic Powder
Splash of Lemon Juice

In Instant Pot, add 2c of Water or Broth to bottom of bowl. Add in a Grate. Top grate with a Stainless Steel Bowl. Add in Chipotle Chicken Ingredients (We used 1 Pork Loin). Instant Pot on high for 1.5hours. Slow release 20minutes. Remove all, shred up and mix with all juices it was cooking in. Sautee down juices, some.
Cook Rice in Broth.
Cut up Avocado and add to Pico.
In bowl add, Rice, Chipotle Pork, Pico, Shredded Cheese, drizzle with Sauce.
Also, great on Burrito Shells. Roll up. Butter Spray Skillet. Brown each side and sprinkle each wrap with Garlic Powder. Mmmm…

Gumbo Sloppos (Version of Sloppy Joes)

2.5lb Beef, Brown while adding nice amount of:
Salt, Pepper, Onion Powder, and a lil Garlic Powder
Drain grease. Adding in:
Few more shakes of above seasoning, to taste
1/4-1/2 Small White Onion, minced
Few good Splashes of Worcestershire
5T Ketchup *See Notes
1T Brown Sugar
3/4 small can Tomato Paste

*Notes: You can try Chili Sauce (Heinz, NOT sweet!). I used Ketchup.
(I’ve used half beef w/ half ground deer meat ground with pork fat)
LEFTOVERS make for an amazing shepards pie!
Add in grated carrot, peas, and corn. Top with Mashed Potatoes and Mexi Cheese (Not the seasoned Mexi Cheese!)

—
Another Version:
1.5-2lb Beef
Few good shakes of Garlic Powder
Shake of Onion Powder
Good shake of Him. Salt
Good shake of Pepper
A lot of good splashes of Worcestershire
4oz. Tomato Sauce
2 cans Chicken Gumbo Soup
1T Brown Sugar
4-5T Ketchup (Optional. Try first. You might like it here.)

Crab Salad

1lb. Imitation Crab
Celery, minced, to taste
Red Onion, minced, to taste
–
Sauce (Premix):
1/2c Mayo
1/2T Lemon Juice
1/2T White Sugar
1/4-1/2tsp Creole Seasoning (I did 1/2tsp, start small)
Sprinkle of Paprika

Pulled Pork-wiches

2-3lb Pork Roast
Marinade:
Orrington Farm’s Slow Cooker BBQ Pork Roast Packet
About 1/4c Brown Sugar
About 2-4T Apple Cider Vinegar (Organic, with Mother)
Shake of Salt
Good shake of Pepper
—
2-3c Beef Broth (Reserve 2-4T)
Favorite Honey BBQ (Sweet Baby Ray’s)
–
Place all, EXCEPT BROTH AND BBQ SAUCE, into a Ziploc Bag. Marinade 24hours.
Place 2-3c Beef Broth in bottom of Instant Pot. Add in Grate. Place a Stainless Steel Bowl on top of Grate. Add Marinated Pork, with all it’s Juices, to the Stainless Steel Bowl. Add a few Tablespoons of Beef Broth. Pressure Cook (High pressure with Low setting) for 3 hours.
Allow to Natural Release for about 30min-1hour. Remove Pork from Juices, reserve about 2-4T of Juices, discard rest. Shred up Pork. Add in 2-4T Reserved Juices. Mix in 3/4 bottle of your favorite Honey BBQ Sauce. Top onto buns.
Optional to add 1/4tsp, or so, Liquid Smoke when Marinating.

Pepper Jam Cheese Ball

8oz. Cream Cheese, slight softened
Pepper Jam/Jelly (About 1/4c)
Squirt of Tabasco/Sriracha Sauce (About 1tsp)
Handful of Mexican 3 Cheese Blend w/ Jalapeno, minced up
Optional: Add in 1/4-1/3c minced Summer Sausage

Mix all. Add Seran Wrap to a Bowl and press down mixture into it. Twist Seran Wrap shut until a tight ball. Place in fridge for 1, or so, hours.
OPTIONAL: Sprinkle of Garlic Powder and Onion Powder. I skip.

Bowls

Sweet Potato, cubed and airfried
Cocout Oil
Link of Choice, sliced
Swiss Chard or Spinach
Chickpeas, drained
1c Ancient Grain Mix (Cooked in Chicken Broth)
Sprouts
Carrot, grated
Cucumber, sliced
Brianna’s Homestyle Lemon Terragon Dressing

Cube and Airfry Sweet Potatoes.
In a Pan, heat, Coconut Oil. Add in Link. Cook, adding in Chickpeas and Spinach/Swiss Chard.
Assemble all in a Bowl. Drizzle (A LIL GOES A LONG WAY) Dressing.

Cheese Balls

8oz. Cream Cheese
1/4-1/3c “About” Summer Sausage, minced, to taste (Lil goes long way)
1/4+1/8c Mild Cheddar Cheese, minced up
1T Mayo
2T Sour Cream with Chives
1/4tsp Onion Powder
1/16tsp Cayenne
1tsp Parsley
Shake of Pepper
1tsp Worcestershire
–
Shredd. Cheddar Cheese , minced up, to press onto outside.

OTHER, Sweeter Version:
8oz Cream Cheese
4T Jalapeno or Hot Pepper JELLY
1tsp Worcestershire
1tsp Parsley
Shake of Pepper
1/4-1/3c “About” Summer Sausage, minced (Lil goes a long say) or Bacon

Apple Sausage, Sauerkraut, and Potatoes

2 Large Potatoes, cubed small
1T Butter
3/4c Ham Broth (Better than Boullian. *CAN DILUTE 1/2 1/2 Water/Boullian)
Cook potatoes in Butter. Golden, slightly. Add in Broth, if browning too much. Keep adding in broth, and covering with lid, to cook til tender. I used about 3/4c. Add in:
1/2 Large Onion, cut small
8oz. Mushroom, sliced
Cook. Adding in Ham Broth, if needed. At end, season with:
Good shake of Mustard Powder
Small shake of Caraway Seed
Lil Salt
Lil Pepper
ADD IN Can of Sauerkraut (Slightly Drained)
Mix Around.
Remove from pan.
Add 1/2T Butter to Pan.
Add in Apple Sausage.
Brown.
Add Set Aside Sauerkraut/Potatoes/etc. to Apple Sausage Pan.
Top with REGULAR Canned Biscuits.
Bake in Preheated Oven until Golden Brown.
Allow to cool.
Eat.

Beef Stew, the Ol School Way

Using freshly grown from Garden (Thanks Momma!) Err-thang, but 4 ingredients is fresh.

6 mini Sirloin Steaks Salt and Peppered, allow to set in fridge.
Dip Steaks in Flour.
In pan (Large enough to fit vegis, too) Sear each side in heated Grapeseed Oil.
Remove Steaks from pan and set aside.
Add into pan (Do not clean Steak remnants):
Potatoes, Onions, Mushrooms, Minced Garlic, Carrots.
Sweat the vegis.
Add in 2 good pinches of Dried FRESH Rosemary and 1 good pinch of Thyme.
1 – 1.5tsp Salt.
Add in 1c Red Wine (Merlot).
COOK DOWN.
Mix 2c Beef Broth.
with with 2T Worcestershire (Or Balsamic Vinegar-I did Worcestershire).
Bring to a good boil. Add to warmed Crock Pot.
Stir in 2T Roasted Tomato Paste (I roasted in pan I used to cook meat/sweat vegis).
Cook on High 1st hour, then, low for 3 hours.

tTt’s Fermented xXx Hot Sauce

Stems from our tTt’s xXx Seasoning.

40g Habanero (About 6)
636g Jalapeno (About 14)
756g Sweet Mini Bell Peppers (2lb. Bag)
6g Fresh, but, Dried Cayenne (Sat in windowsill til dried)
8g Fresh Garlic, minced
1tsp Dried Carolina Reaper Peppers
–
2.5% Weight Ratio of Above Ingredient for Sea Salt
Vacuum bag and Sealer. LEAVE ENOUGH HEAD SPACE IN BAG TO ALLOW GASES TO EXPAND.

Cut up and weigh first 6 Ingredients. You will need a 2.5% Sea Salt Ratio (Our Ingredients weighed 1447g, total. So, we did 36.2g of Sea Salt. 2.5% of 1447g is about 36.2g.)
Add ingredients into a Vacuum Sealer Bag. Add in Salt, quickly mix around. Vacuum and Seal bag, immediately. I place mine, flat, into a cardboard box, label/date. Then, place into garbage bag. (You don’t want this thing to blow up). Allow to set, at room temperature, for 6 weeks. Don’t disturb too much. Run through Juicer. Jar up the Liquid. Use as Hot Sauce.
Pulp leftover from Juicing can be used to make a SPICY Cream Cheese Dip for Crackers. Recipe:

1/2 pkg. Cream Cheese
1/4c Mayo
1/2c Sour Cream
UP TO 1c Fermented Pepper Pulp (Start with less, add as you go. It gets spicier as it sits!)
Good shake of Onion Powder

Tips:
Be sure to weigh ingredients (Minus salt). Then, use a 2.5% ratio of Salt.
Be sure to weigh out the container you are setting on the scale, to weigh. (Don’t include weight of container).
Don’t shake around too much. Don’t disturb. Allow it to work on it’s own. I do flip every 2wks. GENTLY.
BE SURE TO LEAVE ENOUGH HEADSPACE IN VAC BAG. Gases expand (Photo below).
Should not have a bad smell, a vinegary smell is okay. The longer it sits, the more vinegary it gets.
BE SURE ALL UTENSILS, SURFACES, ETC. ARE CLEANED AND STERILIZED.

French Dip-wich

2.5lb Beef Roast, Salt and Peppered. Allow to sit about 20 minutes.
Premix Broth: 2c Beef Broth, 1 Garlic Clove (Minced), 1T Minced Dried Onions, 1tsp Dried Rosemary, 1tsp Dried Thyme, 4T Worcestershire.
Spray Instant Pot with Butter Flavor Cooking Spray. Add Premixed Broth and place in Roast. Pressure cook on high for 45 minutes. (It’s okay if it’s not done. We are simmering it next.)
Remove Meat from Juice, RESERVING the Broth Juice. Cut up Meat. Set aside. Add a drizzle of Olive Oil to skillet. Heat skillet, add 1T Tomato Paste and fry Paste up. Add in Meat and mix around with Paste. Add in 1 Au Jus Packet and mix around. Then, add in 2c Reserved Broth Juice (Use water to reach 2c, if not enough. *See Notes). Bring to boil, then, simmer for about 5-10 minutes. Optional to Melt Provolone on top. Serve on Buns. Dip in excess Juices.

—
Freezer friendly: Allow to cool some. Freeze. Add to Crock to heat up.

I was making this as a freezer meal for later time eatings. In making the above recipe, it gave me about 3c of Broth Juice reserved from the instant pot. So, I had about 1c Reserved Broth Juice left, outside from the 2c I needed for the French Dip recipe. Instead of tossing it, I used that leftover juice and cooked some Green Beans, from the garden, and Pork Steaks. Just added all to the skillet, and cooked down juices. It was delish.

NOTES: If a more tamed flavor is desired, use desired ratio of Reserved Broth Juice, with Water. Just simmer a lil longer when you mix with Paste and Au Jus. Example: Instead of 2c Reserved Broth Juices, use 1 1/2c Reserved Broth Juice with 1/2c Water.

White Bean Salad

1 can White Beans (White Cannellini), drained well
1/2T Chives
1/2T Grapeseed Oil
1/4tsp Himalayan Salt
1tsp Dried Dill
Small Shake of Onion Powder
Feta Cheese
1T Rice Vinegar (We do Rice. Otherwise, White Vinegar, etc. works)

Roasted Tomatoes:
Cherry Tomatoes, halved (To taste, about 1c)
Spray Tomatoes with Butter Flavor Cooking Spray (Or, use 1tsp Grapeseed Oil)
Shake of Onion Powder
Good Shake of Garlic Powder
1T Stacy’s Freshly Dried Italian Seasoning (Mix of Parsley, Oregano, Basil)
1 Garlic Clove, minced

Directions:
Roasted Tomatoes:
Half Tomatoes. Drizzle with Grapeseed Oil. Add rest of Roasted Tomato Ingredients, EXCEPT, Garlic. Mix. I spray top of Tomatoes with Butter Spray, toss around. Add to non stick oven pan. Top with Garlic. Add to oven, preheated to 400. Bake for about 8minutes (Mine’s a Convection oven).
Remove and add to Serving Dish. Add in Beans, Chives, Drizzle over Grapeseed Oil, Salt, Dill, Onion Powder. Lightly mix around. Cover and cool in fridge.
Add in Feta Cheese. Keep in fridge until serving.

tTt’s Beef Snacks (Beef sticks)

Per 1 Pound Lean Ground Beef:
HiMountain Jerky Cure and Seasoning-Original (Per instructions)
1T Worcestershire
1tsp Liquid Hickory Smoke
1/2tsp Red Pepper Flake
1/4tsp Cayenne Powder

Mix all together nicely. Allow to set for 4hrs-overnight. Dehydrate in Dehydrator for 3-4 hours, or until desired texture. Allow to cool. Place into ziploc bag with paper towels.

Enchiladas – Enchilada Sauce

(No photo, demolished. Was amazing!)

Premade Freezer Bean Burritos
Low Carb Shells
1 Can Refried Beans
Pinto Beans, drained and rinsed (Optional. To desired amount)
Left over Taco Beef (Optional. We use More beans, than beef. If any Beef.)
1 Beef Broth Cube, crushed
Heat all in pan. Add to Shells, roll up. Butter Spray Skillet, and Burritos. Brown each side. Sprinkle w/ Garlic Powder. Allow to cool. Freeze on plate. Then, add to Freezer Bag.

ENCHILADAS
Enchilada Sauce:
1c Knorr’s Tomato Bouillion w/ Chicken Flavor (1tsp Season+1c Warmed Water)
1/4tsp: Salt, Cumin, Onion Powder
1 lil can Green Chiles, undrained
–
Shredd. Chedd. Cheese

Butter Spray Casserole Dish. Add in Frozen Burritos. Pour Sauce over. Top with Shredd. Cheddar Cheese. Cook until Cheese Browns. (You can cook halfway, covered w/ foil. Then, last half, uncovered. Or, broil.)

KETO Seafood Salad

1/2c Mayo, or to taste
1.5T White Vinegar
1/2tsp Dill Weed
1T Dill Relish
1/4tsp Salt (50% less)
1tsp + 1/4tsp Erythritol Sweetner
–
2 can Tuna, drained
1 Pkg. Pouch Chicken of the Sea Pink Salmon
1.5oz Imitation Crab Meat (42.5g, or more.)
Avocado, cubed small

Zucchini, peeled, halved, deseeded, Boiled 1-2 minutes.

Premix Sauce. Mix all ingredients, except, Avocado. Place in fridge until ready.
Boil Zucchini, til slight tender. Place in fridge, or, under cold water to cool. Cucumber is an option, as well, no boil needed.
Top Zucchini with Seafood Mixture. Top with Avocado, pressing into Seafood Mixture.

(Optional, Red Onions or Green Onions/Chives. Minced Celery, Cucumbers. Peas. Cheddar Cheese)

Pot Pie

Chicken Thighs, bones removed, cut up small
Drizzle Oil over cut up Chicken, season with:
1/2T Poultry Seasoning
1/2tsp Salt
1/4tsp Course Pepper
Good shake of: Garlic Powder and Onion Powder

Add:
1T Butter to Pot. Cook Chicken. Add in:
Mixed Vegis: 1.5c Frozen Carrots, 1/2c Celery, 4 Red Potatoes (Cut up potatoes small, diced)
Cook on Med.-Low heat until Vegis are cooked. Once Carrot and Potatoes are cooked, add in:
4 cans Cream of Chicken
2c Bone Broth (Or, Broths of choice)
Corn and Peas, to taste
Simmer for a while. Until all’s nicely blended in flavor. Near end, add in:
Optional (I skip!): 1/2c Heavy Whipping Cream, near end.

Cut Carbs, some: Few Carrots, Broccoli, Cauliflower. We even skip Butter sometimes.

Sweet Thai Mock Noodles

Zucchini
Sweet Bell Peppers
Broccoli, cooked, cooled
Optional: Onions or Green Onions

Sweet Sauce:
1c Sweet Thai Chili Sauce
2T Sriracha Hot Sauce
1T Lime (100% fridge kind)
3/4tsp Dried Cilantro

Julienne Zucchini, boil about 30 seconds, drain well, cool. Mix sauce and toss all with sauce. We serve cold.
Notes: Red Pepper Flakes for more heat.

Asian Wraps

Chicken Marinade:
1/2tsp Salt
1tsp Chinese 4 Spice
1T Sesame Oil
OPTIONAL: 1tsp Red Pepper Flakes or Hot Chili Oil

Sauce:
1/2T Orange Ginger Seasoning (Salt Free TRUE ORANGE)
1/4c Organic Honey
2T Teriyaki
1T Rice Vinegar
1T Water
1tsp Sesame Oil
1/4tsp Red Pepper Flakes
1/4tsp Himalayan Salt or Salt
*See Optional

Slurry: 1T Cornstarch + 1T Water

Cut up chicken and toss with marinade. Marinade chicken. Cook chicken. Heat sauce in pan that’s safe for stove top and oven. Make slurry and stir into heated sauce. Toss chicken with sauce. Broil for few minutes. Allow to cool for wraps.

Asian Wraps:
Shells/Wraps, of choice
Romaine Lettuce, chopped
Grated Carrot
Green Onions
Coleslaw

Optional: 1/2T Dehydrated Orange Pulp. We juiced Oranges. The pulp, we dehydrated, ground, and use for seasoning. I’ve done without. And, with. Both equally amazing.

Juicer Recipes

Beet Juice:
8.5oz. GREEN Apples (Deseeded. 2 Apples)
2oz. Carrots (1/2 Carrot)
1oz. Beet Leaves (Destem. 1 Beet)
7oz. Beet (Peeled)
Once juiced, add:
Few drops of Fresh Lemon Juice

Benefits: Antioxidants, that reduce Oxidative Stress. BP Help. Reduced Inflammation. Boost Athletic Performance. Removes Toxins and Heavy Metals. Rich in Electrolytes. Helps Anemia. Improves Mood. Carrots contain Vit. C, Potassium and Antioxidants may help lower blood pressure and decrease risk factors for heart disease.

—

I love the Healthy Bloody/Vegi Juice:
10.5oz. Tomatoes (About 3 small RIPE)
3 oz. Cucumbers
1/4c Fresh Cilantro Leaves
4.5oz. Red Pepper (1 Skinny Reg. Pepper)
5.5oz. Celery (4 Celery)
1.5oz. Carrots (1/2Med.)
Makes 550ml
Once juiced, add:
1/4tsp LITE Salt, or to taste
Few drops Fresh Lemon Juice

Tay’s Tim’s Lasagna

1T Olive Oil
2 lbs. Ground Beef (Garlic Powder, Onion Powder, Parsley, Oregano, Basil, Salt, Pepper)
2 boxes OVEN READY Lasagna Noodles
4 jars Tomato Basil and Garlic Sauce Great Value
3/4 sm. can Tomato Paste
1/2 small Onion
1/2 Green Pepper
32oz. Ricotta (I used more than 1/2)
4-4.5 lbs. Shredded Moz. Cheese

Directions:
Preheat oven to about 375.
Sauce*:
Add Olive Oil to pan. Cook Beef in Oil, season with: Nice amount Garlic Powder, Salt, Pepper, Onion Powder, Parsley, Oregano, and a lil Basil. Drain most grease (Choose to add more seasons, here). Add in:
3/4 can Tomato Paste
1/2 small Onion
Sautee. Add in:
4 jars Basil Oregano and Garlic Essential Value Sauce
Simmer 15 minutes.

Butter Flavor Cooking Spray Lasagna Pan*. Add a LIL sauce on bottom.
Layer on OVEN READY Lasagna Noodles.
Top with:
Sauce
Moz. Cheese
Nice amount of PARMESAN (Store shelf kind)
THEN:
Noodles
Spread about 1/2in. layer of RICOTTA over all Noodles*
Top with nice amount of Sauce.
Moz. Cheese
Nice amount of Parmesan (Store shelf kind)
THEN:
Noodles
Sauce
Moz. Cheese
Nice amount of PARMESAN (Store shelf kind)
Repeat until desired height. (I believe I did 4 layers total)

On top: Sprinkle with Salt, Pepper, and sliced Green Peppers
COVER WITH FOIL. Cook at 375 for 1hr. minutes. Remove cover and Broil til cheese is goldened.

* Notes: I used ALL of the Sauce made. Ricotta only goes onto ONE layer.
PAN SIZE: 19.75in x 11.75in. About 2.5in deep.
Leftovers: Cool. Cut. wrap and freeze. You can cut up, plate up, freeze, then, place into freezer bags.

White Chicken Chili

Rotisserie Chicken, cut up, remove bones
2c Chicken Broth (Cubes+Water)
1 can Chili Beans, slight drain.
1 can Light Red Kidney Beans, drained.
1 can Butter or Northern Beans, drained.
2 cans Green Chiles, drained (Optional)
1 small Onion
1.5tsp Garlic Powder
1tsp Salt
1tsp Cumin
1tsp Oregano
1/2tsp Pepper
1/4tsp Cayenne
1/2c Tostitos Queso Blanco Dip *See notes

1c Sour Cream (Later)
1/2c Half n Half or Heavy Creamer (Later)

Prep Chicken. Add all, except Sour Cream and Half n Half, to Instant Pot. Instant Pot for 15 minutes. Allow to Natural Release for about 15minutes. Shut off. Stir in Sour Cream and Half N Half. Allow to sit 5 minutes.

*Notes: You can just add more Half N Half. Also, I swapped Butter Beans with Jalapeno Bacon Beans from Fleet Farm, it was amazing!

Potato N Leek Soup

(Photo to come. Was AMAZING!)

1/2lb. Regular Pork Sausage
2 Garlic Cloves, minced
1T Bacon Grease from previous cookings (Or, Butter)
2c Leeks, cut up
2 Celery, cut up
3 Sprigs Thyme
Cook Meat. Add in 1T Grease (Or, Butter). Add in Thyme and Garlic, cook a few minutes. Add in Leeks and Celery, cook about 5 minutes.
Add to Crock Pot. Add in:
3c Chicken Broth (I use Broth Cube, crushed+Water)
3c Vegetable Broth (I use Broth Cube, crushed+Water)
2.5 lb. Golden Potatoes, peeled and cut up
1/4tsp Salt
1/4tsp Fresh Cracked Pepper
Cook on High 4 hours.
Scoop out and blend Potatoes with some of the Soup Juice. Add back to Crockpot. Turn to warm, or off. Stir in:
1c Heavy Cream
Topping Options (Per Bowl): Grated Horseradish or 1tsp Horseradish Sauce

Pork n Swiss

Pork Steak
Marinade (30min-1hr only):
LIGHT BRUSH of White Vinegar
Lightly sprinkle each side with McCormick’s Montreal Steak
–
1T Butter
1T Coconut Oil
–
Good amount Frozen Swiss Chard (From the garden)
Mushrooms, sliced
Onions, slivered

Add Oil and Butter to a skillet. Once to sizzle to touch, add in Pork. Cover and cook for 6 minutes on one side. Flip/rotate, add in Vegis. Cover, cook another 6-10 minutes.

Balsamic Pork and Buttered Cauliflower with Garlic Butter Crisps

1-2T Canola Oil (Or, other high temp oil)
2 lb. Pork Tenderloin
1-2 Onions
Carrots, whole, peeled, halved
Marinade (Premix in bowl):
1/3c Balsamic Vinegar
2T Worcestershire
2T Soy Sauce
1tsp Yellow Mustard
2 Beef Broth Cubes, crushed
1tsp Himalayan Salt
1/2tsp Garlic Powder
1/2tsp Onion Powder
2 Sprigs Fresh Rosemary
2 Sprigs Fresh Thyme

Premix Marinade until dissolved.
Add Marinade into a ziploc bag (Let air out). Marinade Loin for several hours, flipping around.
In Instant Pot, add Canola Oil and heat up. Get to a good sizzle.
Carefully, remove Loin from Marinade (DO NOT LOSE OR DISPOSE ANY MARINADE!). Add leftover Marinade to a measuring cup. Top off Marinade, with Water, until it reaches a lil under 1c.
Once Oil is to a good sizzle, add in Loin. Sautee both sides for about 4 minutes on Normal Sautee.
Shut off heat (Cancel).
Take the reserved marinade/water, add to the Instant pot. Scrapping to deglaze bottom of the pan of flavor.
Turn Instant Pot onto HIGH Pressure. Seal Valve.
Pressure cook 20minutes. Quick release.
Flip Loin. Add in Carrots and Onions Around Loin.
Pressure Cook on High for about 13 minutes. Seal Valve.
Allow to remain on low slow natural release for about 8-15 minutes. Then, quick release.
Remove Meat from Juice, slice up and serve with carrots/Onions. Pour few Tablespoons of Juice over meat.

Cauliflower:
Kinder’s Buttery Steak House Seasoning (Sam’s Club’s)
Butter Flavored Cooking Spray

Spray Cauliflower with Butter Flavored Cooking Spray, toss. Season well with Seasoning, tossing.
Microwave: Add 2 T Water to bottom of bowl. Cover. Microwave until heated.

Garlic Butter Crisps:
Josephs Flax Lavash Bread (Lower carb can be used)
Butter (Or, oil of choice)
Garlic Powder
Himalayan Salt

Heat Butter in skillet. Fry each side. Sprinkle with Garlic and Salt.

Instant Pot Indian Butter Chicken with Coconut Cabbage

2T Butter
3 cloves Garlic, minced
1/2c Onion, diced
–
Chicken, cut up
Sauce (Premix in a bowl):
15oz. Tomato sauce
2T Tomato paste
1T Curry
1/2tsp Red Pepper Flakes
1/2T Fresh Lemon Balm, minced (A lil Lemon zest works.)
2tsp Garam masala
1tsp Ground ginger
1tsp Himalayan Salt
1/2tsp Paprika
1/2tsp Turmeric
1/4tsp Coriander
1/4c – 1/3c Water
–
Sweet Mini Bell Peppers
1/2 cup Heavy Whipping Cream

Saute Chicken, Garlic, and Onions in Butter.
Add in premixed sauce and seasons.
High Pressure Cook for 9 minutes. Slow Natural Release 10 minutes. Add in Peppers and sautee down juices.
Turn off Instant Pot. Add in Heavy Whipping Cream. Cover and allow to set about 5-10minutes to cool, thicken, and blend flavors.
–
Cabbage:
Thinly slice Cabbage.
Salt all the Cabbage.
Saute in Coconut Oil.
Once sauteed til soft. Shut off, add in:
Mix in 2T Sweetened Coconut Flakes

(Even lower carbs? Use sugar free tomato sauce. Unsweetened coconut flakes. Opposite of Carb Watch: Add 1T Brown Sugar to Chicken, with Peppers.)

tTt’s Garlic Toast (Bread Machine/Oven)

ADD IN THIS ORDER:
1 1/3c 110 degree Water
1/3c Olive Oil
2tsp Salt
1T Dried Parsley
1tsp Popcorn Butter Seasoning (From dollar store)
1tsp Garlic Powder
3T Honey, or, 2T Sugar (We did Sugar)
4c Bread Flour
3tsp Yeast

Make dough. Remove bread, shape into loaf and place into loaf pan. Brush on Oil. Cover and place in warm area to rise 30-40minutes.
Pick one:

  Garlic BREAD:
In 2lb. Loaf Pan: Bake 350 about 30-45minutes. 
If using bread machine to Bake: Loaf, 2lb, Medium Color, Basic.
Slice up.
Butter Mixture:
Melted Butter
Parsley
Garlic Powder
Spread, WELL, the Butter Mixture onto both sides of slices. Top with Cheese (Optional). Bake until browned. Brush with more Butter Mixture.
—
  Garlic BREADSTICKS:
Only do Dough Button on Bread Machine. We are baking in the oven! 350 for 30-45 minutes!
Roll Dough out. Spread, well, the Butter Mixture onto dough. Use pizza cutter and slice into sticks. Cover with seran. Allow to rise. Preheat oven. Bake 350 for 30-45 minutes. Brush with more Butter Mixture.

Chicken Gnocchi N Swiss Soup

1.5T Salted Butter
2 fresh (Frozen) Chicken Breast, about 1.5-2lbs.
4 Smoked Brats (From a 14oz. Pkg.)
4c Chicken Broth (Cubes+Water)
1/4tsp Himalayan Salt
3 sm./med. Garlic Cloves, minced
2 small Fresh Sprigs Thyme
1 small Fresh Sprig Rosemary
 – High Pressure Cook in Instant Pot for 25minutes. Release valve. Cut up Chicken. Add in:
1/4 – 3/4tsp Himalayan Salt (I did 3/4tsp)
1/2 Med. Onion, cut up
Baby Carrots, cut up
Mushrooms, cut up
2-3c Frozen Fresh Swiss Chard
 – High Pressure Cook for 7minutes. Release Valve. Add in:
1 (16-17oz.) Pkg. Gnocchi
 – Sautee until Gnocchi floats. (Few minutes.). Once it floats, STIR in:
1 Pint of Half N Half
 – Shut off. Allow to blend (Covered) about 15minutes. Serve.
(OPTIONAL: Red Pepper Flakes)

*Frozen Fresh? This is my way of saying, bought fresh or straight from the garden, then, frozen til use. The pre-frozen store packaged bags of chicken are pre-filled and froze. Once cooked, they’re cooked down to nothing. Thus, us buying fresh, then, freezing.

BEST PoTAYto Salad

Premix:
2T White Vinegar
1/4tsp Celery Seed
1tsp Yellow Mustard
1/8tsp Ground Black Pepper
2T White Sugar
–
Mix above into 1c Mayo.
Place into fridge until about 1 hour to serving.

Boil Potatoes. Cube up. Sprinkle with Lawry’s Seasonal Salt. Once done, add in:
1/4 of a SMALL Onion, minced
1 Celery, minced
1T Chives, minced
Place into fridge until cool.
About 1 hour pre-serving. Mix sauce in.

Versatile Sauce. Makes for GREAT Coleslaw Mix, as well.

OPTIONAL to top finished dish with:
Chopped Boiled Egg (I’ve used Tay’s Pickled Egg, gave nice spiciness).
Sprinkle of Mild Cheddar Shredded Cheese.
Also, optional: 1/4c Sweet Mini Peppers, chopped up small. Add in when adding Onions/Chives.
Depending on mood and time. We’ve skipped all the “Optionals”.