Sweet BBQ Cola Chicken

This has quickly become a family favorite.  Great served with IP corn on the cob and some GF biscuits!  Not that I ever cook an unhealthy dinner like that...  :)

• 4-6 Bone-in chicken thighs (I use boneless thighs and breasts)
• 1 TBS garlic powder
• 1 tsp kosher salt
• fresh ground pepper, to taste
• 1 cup gluten-free BBQ sauce
• 1 cup raspberry jam - SEEDLESS!
• 1 cup cola soda (Hansen's natural soda is great!  No diet soda)

1. Preheat oven to 400.  
2. Place chicken thighs in large casserole dish.  Sprinkly with garlic powder, salt, and pepper.
3. In a large bowl, mix BBQ sauce, jam, and soda.  Pour mixture over chicken.
4. Place chicken in oven for 1 hour and 15 minutes, basting chicken every 20 minutes with the juices

Slow Cooker Pot Roast

The hubby loves a good roast, and this one was his favorite.  :)  The kids loved it too!  Mama win!

• 4-5 lb chuck roast
• 2 TBS oil
• 2 tsp Kosher salt
• 1 tsp coarse ground black pepper
• 1 TBS onion powder
• 1 TBS ranch seasoning
• 1 lb carrots, peeled and cut into 2" chunks
• 2 cloves garlic, minced
• 2 cups beef broth
• 3 TBS corn starch
• 3 TBS cold water
• Parsley to garnish, optional.

1. Season the roast with salt, pepper, onion powder, and ranch seasoning.  
2. Heat oil to medium-hi and brown deeply all sides of seasoned roast.  (About 4-5 mins each side).
3. Remove roast, and put in carrots and garlic.  (You could add potatoes too).  Lay the beef on top, then add beef broth and cover, cooking on low for 8-10 hours, or high for 5-6 hours.  (I did 4 and it was fine).
4. In the last hour, mix cornstarch and water and add it to the slow cooker to thicken the sauce.  This will make a fabulous gravy.  

Apple Butter Pork Chops IP

This was pretty good.  It's nice to have a little variety sometimes.  :)  Serve with rice, a green salad, and a fruit salad!

• 2 - 2.5lbs boneless pork chops
• Salt, pepper, and garlic salt to taste
• 2 TBS oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 28 oz apple butter
• 1 cup apple sauce

1. Season pork chops with salt and pepper and garlic salt.  
2. Turn IP on to saute - high.  Once pot is hot, add oil, and brown pork chops on both sides in batches, so as not to overcrowd.  Add more oil to the pot as needed.  Set aside pork chops.
3. Saute onions in hot IP.  Add garlic and saute for 1 minute, stirring constantly.  Add pork chops back to IP, along with any juices that have accumulated.  Top chops with apple sauce and apple butter.  
4. Put the lid on the IP and close the valve.  Cook on manual for 20 minutes, and allow for NPR.  

Peanut butter fudge

Oh my goodness, my sister made this for me, and I ate way too much of it.  Whoops!!  This would be great to take to a Christmas party.

• 2 cups sugar
• 15 oz marshmallow fluff
• 12 oz creamy peanut butter (Jiff works good, don't do the natural kinds)
• 1/2 cup whole milk

1. Butter a small 8x8 glass pan and set aside.
2. In a medium saucepan, combine the milk and sugar, and bring to a boil.  Continue to boil, stirring constantly for 3 minutes.
3. Remove pan from the heat and add teh peanut butter and marshmallow fluff.  Stir until well combined.
4. Spread the fudge into the baking dish.  Allow to cool to room temperature, then refrigerate.

Beef Stroganoff

I haven't had Beef Stroganoff in over three years.  The only recipes I've seen involve cream of mushroom soup, which I can't have.  I was really excited to find this recipe which doesn't use any cream soups.  This is one of my husband's favorite meals, and now I can eat it too!  The flavor was really fantastic!

• 2 Lbs top sirloin, cut into thin strips, then 2" pieces
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 large onion, chopped
• 4-6 cloves garlic, minced
• 10 oz cremini mushrooms, sliced
• 8 oz cream cheese, softened
• 1/2 cup sour cream, room temperature
• 16 oz egg noodles (or rice...or mashed potatoes...)
• 4 cups beef broth
• 1/2 cup all-purpose flour (I use Namaste GF flour blend)
• 1 TBS ketchup
• 1 TBS Worcestershire sauce
• 1 TBS beef bouillon (powder or base)
• 1 1/2 tsp dijon mustard
• 1 tsp sugar
• 1 tsp dried parsley
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/4 tsp thyme
• 1/4 tsp red pepper flakes

1. Toss cut meat with 1 tsp salt and 1/2 tsp pepper.  Add meat, onions, and garlic, and mushrooms to slow cooker.  
2. In a medium saucepan, whisk in all the ingredients from the beef broth down until flour is mostly dissolved.  Bring to a boil, then reduce to a simmer until thickened to the consistency of gravy.  Place all ingredients (except cream cheese, sour cream, and noodles) in crock pot, and stir until evenly combined.  
3. Cook on high for 3-5 hours, or on low for 7-9 hours.  Once meat is tender, stir in cream cheese until melted, followed by sour cream until combined.  Serve over egg noodles, rice, or mashed potatoes.  

Hawaiian Pineapple Chicken

I was a huge fan of this meal!  Mmm mm mm.  Not exactly health food, but so delish, and easy to make!!  My Ninja crockpot/stove/oven made this a one pot meal.

• 4 Chicken Thighs (I used 6 chicken breasts)
• 2 Cups pineapple, cut into 1" chunks (I used a can of pineapple, but I bet fresh would be divine!)
• 1 yellow onion, cut into 1" chunks
• 3 TBS honey
• 2 TBS soy sauce (or Tamari Sauce if GF)
• 1/2 cup dark brown sugar (I used light)
• 1 TBS grated ginger
• 2 garlic cloves, minced
• 2 tsp sesame seeds for garnish
• 1 TBS cornstarch
• 1 red bell pepper, cut into 1" chunks
• parsley for garnish

1. In a medium skillet, brown chicken in oil on both sides for 3-5 minutes on high heat.  
2. Add the pineapple and onion to the bottom of the slow cooker.  
3. Mix the honey, soy sauce, brown sugar, grated ginger, and garlic into the slow cooker.  Top it with the chicken.  Cook on low for 5 hours or high for 3 hours.  
4. Add the cornstarch and a TBS of water.  Mix and add to the slow cooker.  Add the bell peppers and let it cook an additional 30 minutes.  (This is a great time to start your rice!)
5. Serve with parsley and sesame seeds for garnish, if desired.

Mongolian Beef IP

This has become my husband's favorite meal.  I was actually pretty surprised with how yummy it was.  Kids all enjoyed it too.  Winner winner!

• 2 lbs top sirloin or flank steak, trimmed of gristle and thinly sliced against the grain
• 2 TBS vegetable oil
• 1 tsp ginger, minced
• 2-3 cloves garlic, minced
• 1/2 cup water
• 1 cup soy sauce (or tamari sauce if GF)
• 1 1/2 Cups dark brown sugar (I used light)
• 2 TBS cornstarch
• 3 TBS cold water
• Green onions for garnish
• Sesame seeds for garnish
• Rice, cooked

1. Turn the IP on to Saute.  Once pot is hot, add oil and brown the meat in 2-3 batches, careful not to over crowd.  Transfer meat to a plate when browned.  
2. Add the garlic and ginger, saute while stirring, about 1 minute.  Add water, soy sauce, and brown sugar.  Stir to combine.
3. Add browned beef and any accumulated juices.  Turn valve to sealed.  Cook on Manual for 12 minutes.  Quick release, remove lid, turn off IP.
4. In small bowl, combine the cornstarch and 3 TBS water, whisking until smooth.  Add the cornstarch mixture to the sauce in the pot, turn the IP on to Saute, and stir constantly until the sauce thickens.  Stir in green onions and serve over cooked rice.  Yummy!!  

Spicy Paleo Sticky Chicken IP

This was a little too spicy for the family, so I'll need to adjust it a little the next time, but the flavor was amazing!

• 2-3 lbs Bone-In Chicken thighs or legs (I did boneless skinless chicken breasts)
• 2 TBS coconut oil
• 1 TBS chipotle powder
• 1 TBS cumin
• 1 tsp coriander
• 1 tsp ginger
• 1 tsp garlic powder
• 1 tsp tumeric
• 1 TBS Himalayan Pink Salt (I used Kosher salt)
• 1 tsp ground black pepper
• 1/2 tsp ground cayenne pepper
• Sesame seeds for garnish
• Cilantro for garnish
• Chopped green onion for garnish
• 1/4 cup raw honey
• 2 TBS unsulphured black strap molasses 
• 2 TBS sirracha
• 2 TBS lemon juice
• 1/2 cup water

1. Pat the chicken dry with paper towels
2. Combine dry ingredients in a small bowl.  Coat the chicken and rub well on all sides.
3. Turn Instant Pot on to saute with lid off.  Add coconut oil and brown all sides of chicken.  Don't overcrowd the chicken, you may need to do a few batches.
4. Remove chicken from IP and carefully add 1/2 cup water.  Scrape the chicken bits off with a wooden spoon.  Add the steaming rack, and carefully stack chicken.  Set IP for Manual for 12-13 minutes.  (Less if using smaller pieces of chicken.  I cooked for 10 mins)  Make sure the steam valve is closed.
5. While the chicken is cooking, combine the honey, molasses, sirracha, and lemon juice in a small bowl.  
6. When chicken is done cooking, quick release and remove chicken.  Add in the sauce to all the leftover juices.  Turn IP to Saute, and allow to come to a boil, whisking occasionally.  Allow to thicken, about 10 minutes.  (If it gets too thick, just add a little water)  
7. When the sauce has thickened, turn IP to Keep Warm.  Using tongs, dip the chicken into the sauce to coat all sides.  Garnish as desired. 

IP Corn on the Cob

Holy Moley.  So.  Easy.

• Corn on the Cob, without the shucks
• 2 Cups Water

Pour the water into the IP.  Put the steam rack in.  Place the corn on top.  Manual for 2 minutes, then quick release.  Done.

GF Banana Bread

I have fallen in love with this bread.  It had literally been over three years, probably pushing four years, since I'd eaten banana bread.  I have a feeling we'll be making this weekly at our house.  No-guilt ingredients, super simple, and bakes fast too.  Mama win!!

• 3 medium ripe bananas, plus more for garnish, if desired
• 2 cups old-fashioned rolled oats (gluten free)
• 2 large eggs
• 1/2 cup pure maple syrup
• 1 tsp baking soda
• 1 tsp pure vanilla extract
• 1/2 tsp kosher salt
• 1/2 cup chopped walnuts

1. Preheat oven to 350.  Lightly spray 8x8 or 8x5 pan.
2. In blender, combine all ingredients except nuts.  Blend until smooth, about 1 minute.  Fold walnuts into the mixture.
3. Pour batter into prepared pan.  Arrange banana slices on top for garnish, if desired.  Bake until a toothpick inserted into the middle comes out clean - about 20 minutes.  
4. Let cool in pan for 15 minutes.  

Freezer Chicken

This has become my new favorite thing!!!  I am so so grateful for whatever lady decided to post this to Pinterest!!

This is just seven different marinades.  The steps are this:



You put the thaw (never frozen) chicken in a zip lock bag with the marinade, then freeze it.

Allow the chicken to thaw overnight, or by immersing the bag in a bowl of cold water for a couple hours.

Preheat oven to 425, cook chicken for appros 25 minutes, or until no longer pink, turning half way through the cooking time.

Allow to rest 5-10 minutes after cooking.

Easy peasy, healthy, and fast.  Not bad tasting, either!


Each of these recipes serves 2, so we double it for our family.  I generally quadruple it to make two batches at a time.  :)  You could also choose to not freeze the chicken, just marinate it for at least a couple hours.  The flavor isn't as strong, but it still works!





1.  Cilantro Lime Chicken Marinade (serves 2)

• 1 TBS olive oil
• 1 TBS lime juice
• 2 tsp honey
• 1/4 cup cilantro leaves, chopped
• 1 clove garlic
• 1/8 tsp salt

2.  Sweet Chili Chicken Marinade (serves 2)

• 1.5 TBS soy sauce (or Tamari sauce, if Gluten Free)
• 3 TBS sweet chili sauce
• 2 TBS water (add just before baking)

3.  Jerk Chicken

• 1/2 tsp dried thyme leaves
• 1/2 tsp ground allspice
• 1 TBS brown sugar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp ground cinnamon
• 1/8 tsp cayenne pepper
• 1 TBS olive oil
• 1 TBS lime juice

4.  Lemon Ginger Chicken Marinade

• 1 TBS olive oil
• 1 tsp lemon juice
• 1 tsp minced ginger
• 1/8 tsp salt
• 1/8 tsp red pepper flakes

5.  Soy Honey Garlic Chicken Marinade (serves 2)

• 1 TBS olive oil
• 1 TBS soy sauce (or Tamari Sauce, if gluten free)
• 2 TBS honey
• 1 clove garlic, minced
• 2 TBS water (add just before baking)

6.  Yogurt Curry Chicken

• 2 TBS yogurt
• 2 tsp lime juice
• 1/8 tsp salt
• 1 tsp curry powder
• 1/2 tsp brown sugar

7.  Chipotle Lime Chicken Marinade (Serves 2)

• 1 TBS olive oil
• 1 tsp adobo sauce (from a can of chipotle peppers)
• 1/4 tsp paprika
• 1 tsp brown sugar
• 1 clove garlic, minced
• 1 TBS lime juice
• 1/8 tsp salt

Instant Pot Taco Soup

The family loved this!  We even had an extra kid over for dinner, and he enjoyed it too.  Mama win!!!

• 1 cup cooked ground beef
• 1/2 cup diced onion
• 1/3 tsp salt
• 1/8 tsp black pepper
• 3 tsp ranch dressing mix
• 2 tsp taco seasoning
• 1 5.25 oz can corn
• 1 5.25 can diced tomatoes
• 1 3.3 can diced green chilies
• 1 15 oz can Pinto Beans
• 1 cup water

1. Place all ingredients into the pot.  Lock the lid.  Choose the Soup setting, and adjust to 10 minutes.  Allow for NPR for 5 minutes, then quick release remaining pressure.  :)  

Creamy Italian Chicken and Penne in the Instant Pot

My generous brother and sister in law gave me the Instant Pot as a surprise gift!  I honestly couldn't believe it!  So, I've been playing with recipes, and this is one the kids and I fell in love with!  Not exactly health food, but sure was fast and easy!  Cory told me today, as he was eating some leftovers for lunch, "This may be the best thing you've ever cooked!".  Thank you, Instant Pot!  (And also Nate and Christy!!)

• 1 lb cubed chicken breast
• 2 cups penne (I used gluten free)
• 1 12 oz can fire roasted tomatoes + 1 can of water or chicken stock
• 1 TBS basil
• 1 tsp oregano
• 2 cloves garlic, chopped
• 1 small onion, diced
• 1/4 tsp red pepper flakes
• salt and pepper to taste
• 2 oz cream cheese
• 1/2 cup Parmesan Cheese

1. Add everything but the cheeses into your Pressure Cooker.  Push down pasta so it's submerged in the liquid.  Close lid and set on manual for 7 minutes on High Pressure.  When the timer goes off, allow for 5 mins NPR (natural pressure release).  
2. Add remaining ingredients and stir.
3. Garnish as desired with Parmesan Cheese, parsley, and cracked pepper.