Goulash

Despite its nasty sounding name, this is a delicious dinner.  The kids went nuts over it and all had seconds.  And it was way easy to make.  And healthy.  Score!

• 1 TBS olive oil
• 1 medium yellow onion, diced
• 1-2 green bell pepper(s), seeded and diced
• 8 cloves garlic, minced
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 1 TBS paprika
• 2 lbs ground beef
• 1 TBS Italian seasoning
• 1 TBS Worcestershire sauce
• 2 TBS tomato paste
• 2 15 oz cans tomato sauce
• 2 15 oz cans diced tomatoes
• 2 bay leaves
• 2 cups beef broth
• 2 cups elbow macaroni, uncooked (We of course chose GF noodles)
• 1 1/2 cups frozen vegetables, or 2 cans mixed veggies
• 2-3 dried chili peppers (optional)
• 2 cups shredded cheese, stirred in at the end (optional)

1. Heat olive oil in a large stock pot or Dutch oven over medium-high heat.  Add the onions and saute for 5-6 mins, or until starting to soften and turn translucent.  Add the bell pepper and cook for 3-4 mins, stirring often.  Add the garlic and cook for 1 minute.  
2. Reduce heat to medium, and add the salt, pepper, and paprika.  Mix well. Add the ground beef to the pot and stir to break apart the meat.  Stir frequently and cook until the meat is browned.
3. Add the Italian seasoning, Worcestershire sauce, and tomato paste.  Mix well to combine.  Stir in the tomato sauce and diced tomatoes and bring to a simmer.  Add the bay leaves, cover, and reduce heat to low.  Simmer for 15-20 minutes, stirring occasionally.
4. Stir in the broth, veggies, and macaroni.  Cover and simmer for another 15 minutes, or until the noodles are cooked to al dente, stirring occasionally.

Instant Pot Chicken Pot Pie Soup

This had some great flavor, and I loved that it was lactose-free for my lactose intolerant family members.  BUT it didn't taste lactose free at all.  The cashews really help add a creamy consistency, and help so it doesn't taste like coconut.  The family all really enjoyed it.  Shhhh.  Don't tell them how healthy it is.  :)

• 2 large boneless skinless chicken breasts, cut into bite-sized chunks
• 2 TBS ghee or olive oil
• 1 onion, diced 
• 3 carrots, diced
• 3 stalks celery, sliced
• 5-6 cloves garlic, minced
• 1 lb red potatoes, diced
• 2 cups chicken broth or stock
• 1 cup full-fat canned coconut cream
• 1 cup cashews
• 2 TBS fresh thyme leaves
• 1 1/2 tsp salt
• 1 1/2 tsp dried sage
• freshly cracked black pepper to taste

1. Turn IP on to Saute mode.  Melt ghee in the pot, then add onion, carrots, and celery, stirring regularly.  Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
2. Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to IP.  Secure lid with the valve in sealing position and cook Manual High Pressure for 10 mins.  
3. Meanwhile, add coconut milk and cashews to a high speed blender.  Blend until very very smooth.
4. When time is up, quick release then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.  

*****If you don't have a high-speed blender, soak your cashews in hot water for a few hours, then drain and proceed with directions.*****

Instant Pot Potato Salad

This was the easiest AND tastiest potato salad I've ever made.  Total Mama win.  Yay!

• 3 1/3 lb russet potatoes, peeled and cubed
• 3 TBS unseasoned rice vinegar or apple cider vinegar, divided
• 2 1/2 tsp salt
• 4 cups cold water
• 3 large eggs
• 1 small red onion, finely diced
• 1 dill pickle, finely diced
• 3 stalks celery, finely diced
• 8-10 stems fresh dill, finely chopped
• 1 cup full-fat mayonnaise
• 1 TBS whole grain mustard
• 1 TBS unseasoned rice vinegar or apple cider vinegar
• 1/2 tsp garlic powder
• Kosher salt and ground pepper to taste

1. Add 2 1/2 tsp fine table salt, 1 TBS rice vinegar or apple cider vinegar and 4 cups cold water in the instant pot.  Submerge all the potato cubes in the water mixture and layer the 3 large eggs on top.  Close lid and pressure cook at low pressure for 0 minutes, then quick pressure release.  Taste one of the potato cubes to ensure they're done.  They may need to sit in the hot water a little longer to finish cooking.  Place the hard boiled eggs in cold water and gently drain the potato cubes in colander.  
2. When potatoes are done, gently layer hot potato cubes on large tray.  Drizzle and season potato cubes with 2 TBS rice vinegar or apple cider vinegar while they are hot.  Let the potatoes cool for 30 mins.  Finely chop the hard boiled eggs, once they're cooled to the touch and peeled.
3. While the potatoes and eggs are cooking, prepare the rest of the ingredients.  In a large mixing bowl, add 1 cup mayo, finely diced ingredients (red onion, pickle, celery, and egg), 1 TBS whole grain mustard, 1 TBS rice vinegar or apple cider vinegar, and 1/2 tsp garlic powder.  Mix well with a silicone spatula.  Drizzle in the finely chopped fresh dill and mix one more time with silicone spatula.  Gently fold in the cooled potatoes with a silicone spatula.  Taste the salad and season with more kosher salt and fresh ground black pepper to taste.  Don't overmix.  You'll want the potato salad to be a little on the salty side because putting it in the fridge will decrease the perception of seasoning.  Cover and place potato salad in fridge for at least 3 hours.  The potatoes will harden a little once they cool.

Satan's Salad

We affectionately named this Satan's Salad.  It's a counterfeit to a healthy salad, soo...  

Despite the name, this one is actually delicious.  Like, really delicious.  And ridiculously easy.  

• 1 15 oz can fruit cocktail, drained
• 1 8 oz can crushed pineapple
• 1 21 oz can cherry pie filling
• 2 bananas, sliced
• 1 14 oz can sweetened condensed milk
• 8 oz sour cream
• 1 8 oz package cool whip, thawed

1. In a large mixing bowl, mix together the cool whip, sweetened condensed milk, and sour cream.  Add in the fruit cocktail, pineapple, cherry pie filling, and bananas.
2. Cover and refrigerate for at least four hours.

Chicken Gyros with Tzatziki Sauce

These were fabulous.  Definitely a Pintrest win.  The whole family enjoyed these, and they were even better the second day.  Next time I'll be sure to marinate the chicken overnight and make the Tzatziki sauce the day before.

Marinade

• 1 lemon, juiced
• 1 cup plain yogurt
• 1/2 tsp salt
• 1 tsp dried oregano
• 1 tsp paprika
• 1 1/2 lbs chicken tenders or thighs
• 1 TBS olive oil

Tzatziki Sauce

• 1/2 cucumber, seeded with skin removed
• 1 cup plain Greek yogurt, full fat
• 3 cloves garlic, minced
• 1 TBS red wine vinegar
• 2 tsp fresh dill, minced
• salt and pepper, to taste

For the Gyros

• Pitas or flat bread
• Tomatoes, quartered or sliced
• Red onion
• Avacado
• Sliced cucumber

1. Add chicken to a large zip lock bag.  In a mixing bowl, combine lemon juice, plain Greek yogurt, salt, oregano, and paprika.  Pour into zip lock bag and toss until the chicken is well coated.  Refrigerate at least 30 minutes, but ideally overnight.
2. Grate the cucumber, using a cheese grater.  Place on a couple paper towels and squeeze as much liquid out as possible.  Transfer the cucumber to a medium bowl and combine with the Greek yogurt, garlic, red wine vinegar, fresh dill, and salt and pepper to taste.  Cover the sauce and refrigerate until ready to use.  
3. Heat the olive oil in a large skillet over medium high heat.  Once hot, add the marinated chicken tenders or thighs to the skillet, working in batches if necessary.  Cook the chicken for 5 minutes, undisturbed, before flipping to the other side to cook for an additional 5-10 minutes, or until fully cooked.
4. As the chicken cooks, warm the pita/flatbread
5. Build the gyros by spreading the Tzatziki sauce onto each pita, and top with fresh toppings and chicken.  

Badia Chicken Thighs

This recipe came from my darling Aunt Liz.  Delicious and minimal prep work involved.  Add a side of veggies and a side of fruit, and it's an easy, healthy (although not low-fat) meal. 

• 2 lbs chicken thighs
• 2 TBS dijon mustard
• 2 TBS olive oil
• salt and pepper, to taste
• Badia seasoning, to taste (You can get this at any Walmart or grocery store in the seasoning section)

1. Place defrosted chicken thighs in a large zip lock bag.  Add in the Dijon mustard, olive oil, salt and pepper, and Badia seasoning.  Toss around to coat evenly.  Marinate in refrigerator overnight.  
2. Preheat oven to 375.  Place chicken in baking dish, and top with more Badia seasoning.  Cover the chicken with an oven-safe lid, or foil would probably work too.  Cook for one hour.  

Brown Sugar Dijon Pork Tenderloin

I love the sweetness combined with the mustard in this dish.  It is nice enough for company, but easy enough for a weeknight.  I use my cast iron skillet to easily brown/bake the tenderloin in the same dish, making for easy clean-up.  Plus it's made with ingredients I usually have on hand.

• 1 1/2 lb pork tenderloin
• 1 TBS olive oil
• 2 TBS French's Dijon mustard
• 1/4 cup brown sugar
• salt and pepper, to taste

Brown Sugar Dijon dipping sauce

• 2 TBS French's Dijon mustard
• 1-2 tsp brown sugar

1. Season the pork tenderloin with salt and pepper on both sides.  Heat olive oil in skillet over medium heat.  Add seasoned pork tenderloin and brown, about 4 mins on each side.  
2. Preheat oven to 400F
3. Once browned, brush the tenderloin with dijon mustard, then sprinkle it with the brown sugar all over, and press gently with your fingers to make it absorb in.
4. Bake uncovered for 30-40 mins, or until it is cooked.  Remove and let sit for 10 mins before slicing.  
5. Combine ingredients for brown sugar dijon dipping sauce.  Slice tenderloin and serve with dipping sauce.  

Kirsten's Chicken Enchilada Soup

And another fabulous one from Girl's night! 

• 2 lbs chicken tenderloins
• 1 large can black beans, drained and rinsed
• 2 cans corn, drained
• 2 cans rotel tomatoes
• 1 can tomato sauce
• garlic salt to season
• onion powder to season
• 1 TBS cumin
• 1 TBS chili powder
• 4 cup chicken broth

Toppings:

• Monterrey jack cheese
• avocado, sliced
• sour cream
• lime wedges
• tortilla strips
• cilantro

1. Put chicken, garlic salt, onion powder, rotel tomatoes, tomato sauce, cumin, and chili powder in pressure cooker on chicken setting.
2. Once chicken is done, shred.  Add black beans, corn, and chicken broth.  Cook on chicken setting.  Serve.  Top with your favorite toppings.  

Tara's Taco Soup

Another recipe from the Girls Night.  Fast and delicious!  Perfect for a weeknight.  :)

• 1 lb ground beef
• 1 TBS taco seasoning
• 1 can mild chili beans (don't drain)
• 1 can corn (don't drain)
• 1 can diced tomatoes (don't drain)
• 1 can black beans (drained and rinsed)
• 1 can kidney beans (drained and rinsed)
• 16 oz can tomato sauce
• 1 cup water
• chili pepper to taste
• 1 can sliced olives, drained

1. Brown beef and onions together.  Add taco seasoning
2. Combine all other ingredients into large pot and heat through.
3. Once hot, allow to simmer for 5-10 minutes.  
4. Sprinkle grated cheese, frito corn chips, and a dollop of sour cream on top and serve hot.  

Tara's Berries on a Cloud

This was another dish from the Girls Dish Night.  HEAVEN.  That is all.  MMMMMMMmmmmm


Meringue Layer:

• 6 egg whites
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1 3/4 cup sugar

Cream Cheese Layer

• 8 oz softened cream cheese
• 1 cup sugar
• 1 tsp vanilla
• 8 oz cool whip
• 1 cup mini marshmallows

Berry Topping 

• 1 15oz can cherry pie filling
• 2 12oz packages of frozen raspberries, thawed
• 1/4 cup water

DAY 1

1. Preheat oven to 275
2. Beat egg whites, cream of tartar, and salt to soft peaks.
3. Add 1 3/4 cup sugar and beat until stiff
4. Lightly grease 9x13 pan.  Spread egg white mixture in the bottom of pan
5. Bake for 1 hour.  Turn oven off and leave for 8 hours, or overnight.

DAY 2

1. Cream together cream cheese, 1 cup sugar, and vanilla
2. Add cool whip and mini marshmallows and refrigerate overnight.
3. Spread cream cheese mixture over the merengue

DAY 3

1. Puree 1 package of thawed rasberries with 1/4 cup water
2. Strain berry puree through a fine-meshed sieve to remove the seeds
3. Mix cherry pie filling, 1 package of thawed raspberries, and pureed raspberries
4. Spread berry mixture over the cream cheese layer
5. Cut and serve.

Shannon's Butternut Squash and Sausage Risotto

A friend invited me to a Girls Dish Night where we all brought a main dish and recipe and shared.  So yummy.  This was one of the dishes served.  Delicious, not too long to make, and pretty healthy.  The kids enjoyed it too.  We doubled it for our family.

• 10 oz raw lean ground turkey
• 2 Italian Chicken Sausage Links
• 1/2 cup + 2 TBS dry white Jasmine rice
• 1 1/2 cup vegetable stock
• 2 cups spinach, chopped
• 1 shallot, sliced
• 1/2 clove garlic, minced

Toppings:

• Salt and black pepper, to taste
• grated Parmesan cheese
• cilantro, for garnish

1. Cook the rice according to the directions on the package, using vegetable stock for the liquid
2. Preheat oven to 400.  Peel and cube butternut squash.  Place on a baking sheet, lined with parchment paper.  Spray the tops with cooking spray and sprinkle with sea salt and pepper.  Roast in the oven for 30 minutes, flipping halfway.  Set aside.
3. In a large skillet or pan, brown the ground turkey over medium heat.  Once browned, add shallots and garlic, sliced chicken sausage, and chopped spinach.  Cook until the garlic is fragrant, the sausage is browned, and the spinach is wilted.  Turn heat down to low. 
4. Add the cooked rice and roasted butternut squash to the skillet and stir until well combined.  Serve and garnish as desired.