Breakfast Casserole

 I love the versatility of this recipe.  I bassically can throw in whatever we have on hand, and the kids love it.  Sometimes I also add a coffee cake with a bunch of fruit as a side.  Yum.

• 20 oz shredded hash browns (frozen or thawed)
• 1 lb sausage, cooked, crumbled, and drained
• 1/4 cup onion, finely diced
• 1 cup mushrooms, diced
• 6 strips bacon
• handful of spinach
• 12 eggs
• 1 can evaporated milk (12 oz or 1 1/3 cup)
• 1/2 tsp italian seasoning
• salt and pepper to taste
• 2 cups cheddar cheese, shredded

1. Preheat the oven to 350.  Lightly spray a 9x13 baking dish
2. Brown sausage and bacon.  Add in mushrooms at the end of cooking the meat.  Drain fat.
3. Whisk together the eggs, milk, and spices.  Add in 1 1/2 cups of cheese, cooked meat, mushrooms, and spinach.  
4. Place remaining ingredients in the 9x13 baking dish.  Pour egg mixture over and top with the last 1/2 cup of cheese.  
5. Cover and refrigerate overnight.  (optional)
6. Bake for 65-75 mins, or until cooked through.  

*If refrigerated overnight, remove from fridge about 30 minutes prior to baking.  Casserole may require an additional 10-15 mins baking time.

IP Butter chicken

 This really was delicious.  I've heard about butter chicken before, but didn't know what it was.  I was pleasantly surprised with how yummy this was.  

• 2 TBS butter
• 2 TBS minced garlic
• 2 inch fresh ginger, grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground tumeric
• 1/2 tsp chili powder
• 1 tsp salt
• 2lbs chicken thighs, diced
• 17 oz tomato sauce
• 1 cup heavy whipping cream
• 2 TBS parsley

1. Press Sauté on the Instant Pot.  Melt the butter then add the garlic and ginger.  Cook until fragrant (about 1 minute)
2. Add all the spices and the salt.  Stir while cooking for about a minute.  Add tomato sauce and 1/4 cup water.  
3. Stir in chicken thighs.  
4. Secure the lid, seal the vent, and pressure cook for 6 mins at high pressure, then quick release.  
5. When IP has released pressure, remove lid, switch to aute, and stir in the cream.  Allow the sauce to reduce a little.  Stir in parsley.
6. Serve over rice.

Broccoli Potato Soup

 I attempted a broccoli soup a while ago and it ended badly, ha ha.  I've been hesitant to try again.  This one actually turned out delicious, and the whole family really liked it.  

• 2 14.5oz cans chicken broth
• 2-3 large carrots, peeled and diced
• 4 medium potatoes, peeled and cubed
• 1 tsp onion powder
• 2 small heads of broccoli, diced small
• 2 TBS butter
• 1/3 cup (gluten free) flower
• 3 1/2 cups milk
• 4 cups shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp garlic pepper
• 6 slices bacon or turkey bacon, cooked and chopped

1. In a large pot, combine chicken broth, carrots, potatoes, and onion powder.  Bring to boil, cover and simmer for about 10 mins.  
2. Add broccoli, cover and simmer for an additional 10 mins.  
3. While simmering, melt butter in a large sauce pan.  Whisk in the flour and cook for another minute, until golden brown.  Whisk in milk and cook for an additional 5 mins, until sauce thickens.  
4. Add cheese and stir until it is all melted.  Add salt and garlic pepper.  Pour cheese sauce into the large pot and stir until well combined.  Add more milk for a thinner consistency.  Stir in turkey bacon.  
5. Serve warm.

Sweet Chili Stir Fry

This recipe reminds me of Panda Express's sweet fire chicken.  Super yummy, although a little spicy and not super healthy...  The whole family gobbled it up quickly, even those that don't do well with spice or bell peppers.  Next time I'll need to double the recipe, there wasn't quite enough for my family, and definitely not enough for leftovers later.  

• 2lbs boneless skinless chicken thighs, cubed
• 2 tsp garlic powder
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 3 TBS corn starch
• 1/4 cup vegetable oil + 2 TBS vegetable oil
• 2 bell peppers, sliced
• 1 red onion, sliced
• 1 bag of frozen green beans
• 1 TBS minced garlic
• 1 TBS fresh ginger, grated
• 1/4 tsp sesame oil
• 1 1/4 cup sweet chili sauce

1. In a large bowl, toss 2 TBS oil, garlic powder, ground ginger, salt and pepper in with the cubed chicken thighs.  Add corn starch and stir to coat.  
2. Heat 1/4 cup of vegetable oil in a large pan over medium-high heat.  Once heated, cook the chicken in sections so as not to over crowd.  Cook until golden.  Remove chicken once cooked.  Add in bell peppers and red onion and cook until soft.  Add in minced garlic and grated ginger and cook until fragrant.  Add in remaining ingredients and cook until warm.  
3. Serve over rice.  

IP Swiss Steak

We have a lot of beef in our freezer from getting a cow butchered, so I've been pushed to find recipes for cuts of meat that I don't traditionally work with.  Tenderized round steak is one that I haven't cooked with previously, but was pleasantly surprised with how this turned out.  We served it over rice.  Unfortunately, the tomato-ey sauce didn't sit well with a few of my kiddos sensitive stomachs, so I won't be making it too often.  Which is sad because I really enjoyed it.  Maybe next time I make it, I'll just give them a little pepto with the meal.  :) 

• 2 tsp olive oil
• 1 sweet onion, sliced
• 3 carrots, peeled and cut into discs
• 2 cloves garlic, crushed and minced
• 16  oz round steak or cube steak
• salt and pepper to taste
• 15 oz can diced tomatoes
• 6 oz can tomato paste
• 16 oz can beef broth
• 1 tsp dried oregano

1. Turn instant pot to saute, heat oil over med-hi heat.  Add onions and carrots.  Saute until onions are tender.  Stir in garlic and cook an additional 1-2 mins.  
2. Lightly sprinkle both sides of steaks with salt and pepper.  Place meat on top of onions and carrots.  Pour tomatoes over the meat.  In a small bowl, stir together tomato paste, beef broth,a and oregano.  Pour over meat.  Close lid, and make sure vent is closed.  Manual pressure cook for 30 mins.  Serve over rice, potatoes, or pasta.  

Maple mustard Salmon

I'm not a fish lover in general, but every once in a while I really get a hunkering for it.  This recipe hit the spot, and amazingly, the kids enjoyed it too.  Plus it was FAST and healthy. 

• 12 oz salmon filet
• 1 TBS maple syrup
• 2 TBS whole grain mustard
• Salt and pepper, to taste

1. Preheat oven to 425.
2. Season salmon with salt and pepper.  
3. In a small bowl, combine maple syrup and mustard.  Brush over half the salmon.
4. Heat a few TBS of coconut oil in a skillet over medium high heat.  (I like to use my cast iron skillet for this).  Sear salmon flesh side down until a nice crust forms, approx 4-5 mins.  Flip over, then brush with remaining sauce.  If using a cast iron skillet, transfer to oven and roast for about 10 mins, depending on the thickness, or until it becomes flakey.  If not using a cast iron skillet, transfer fish to oven safe pan, then put in oven.  

Cashew Chicken

Since going gluten free, basically the only Chinese food I get, I have to make.  And how I miss it.  This recipe had me reliving my glory days, prior to going GF.  :)  The kids really seemed to like it, too.  We put it over some rice, and it was a fast, tasty, and decently healthy. 

• 1 1/2 lbs chicken breasts (or thighs), cut into 1" cubes
• 1/8 tsp salt
• 1/8 tsp pepper
• 2 tsp avacado oil
• 1 green bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 white onion, cut into chunks
• 1/4 cup roasted cashews
• 1 TBS rice wine vinegar 
• 3 TBS soy sauce, tamari sauce, or liquid aminos
• 2 tsp sesame oil
• 1 tsp ground ginger
• 2 TBS garlic, minced
• 1 TBS chili garlic sauce (more or less according to how spicy you like it)
• sesame seeds
• chopped onions 

1. In a small bowl, mix chili garlic sauce, minced garlic, ginger, salt, and pepper.  Set aside.
2. Heat pan on low heat and toast cashews until lightly brown.  Set aside.  
3. Add avocado oil to the pan, and increase heat to high and add chicken.  Cook through.  Mix in chopped pepper, onion, and the sauce mixture.  Cook on high for 5 minutes.  
4. Add in the soy sauce (or soy sauce substitute), cashews, and rice wine vinegar.  Cook until sauce has thickened.  Top with sesame seeds and green onions, then serve.  :)