Pasta with artichokes and sundried tomatoes

Most of the family really enjoyed this.  The pine nuts added a great little crunch.  and the flavor was top notch.  We added chopped chicken from a rotisserie chicken to the dish, and added a fruit salad.  

• 8 oz (GF) Pasta penne or rotini 

• 2 TBS olive oil

• 3 cloves garlic minced

• 1/4 cup sun-dried tomatoes, chopped

• 1 cup artichoke hearts, chopped

• 3 TBS capers

• 5 oz spinach

• 1 TBS olive oil

• 1/3 cup pine nuts, toasted

1. Cook pasta until al dente. Drain.
2. In a large skillet, heat 2 TBS olive oil on medium heat. Add minced garlic, chopped sun-dried tomatoes, chopped artichokes, and capers. Cook for 2 minutes.
3. Add spinach. Continue cooking until the spinach wilts, stirring frequently.
4. Add cooked pasta and 1 TBS olive oil. Cook on medium-low heat, for about 1 minute.
5. Add salt to taste, if desired. Top with toasted pine nuts.

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.