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.