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.