Veggie Soup

1 Cup Bob's Red Mill Vegi Soup Mix
4 Cups water
chopped veggies
(meat as desired)

High pressure 15 minutes
15 min NPR

Chicken Lazone

• 1/2 tsp salt
• 1 tsp chili powder
• 1 1/2 tsp onion powder
• 2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 2 lb chicken tenders
• 1/8 cup butter
• 1 cup heavy cream

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.  Sprinkle over both sides of chicken tenders. 

In large saute pan, the butter over medium-high heat.  Cook the chicken tenders until done, about 8 minutes. 

Pour the cream into the skillet. (Add more butter if needed) Lower heat and simmer until the sauce thickens, about 5-7 minutes.  Serve chicken and sauce over pasta, rice or mashed potatoes, if desired.

Easy and Fast Black Beans

1 Can Black Beans
Splash of Red Wine Vinegar
Cumin, Salt, garlic to taste

Just add it all to a sauce pan.  Don't drain the beans first. The key is the RWV.  Seriously yummy and a great side for any mexican dish!

Shredded Chicken for Tacos

Ingredients: Shredded Chicken

1 1/2lbs. boneless, skinless chicken thighs ( about 4-5 )
4 cups water
1 teas. salt
1/3 teas. pepper
1/2 teas. garlic powder
1 teas. onion powder
2 teas. chili powder
1 teas. dry oregano
1/4 teas. cumin powder

Method: Shredded Chicken

Put all of the ingredients in sauce pan big. Bring it to a boil and boil for about 10 minutes. Reduce heat to low to medium low and simmer for about 30 minutes with the lid cracked. You’re looking for a nice little bubble.

After about 40 minutes, most but not all of the liquid should have evaporated and the chicken should be falling apart when poked with a spoon or spatula. Go ahead and shred it with your spatula or spoon and remove from heat to cool slightly. It’s ready for tacos.

For Instant Pot
Cut chicken into smaller pieces. add 1 cup of water and spices

8 Min Manual 10 min NPR

Asian Pork Marinade

Asian Pork Marinade

This is great for grilling pork chops or for stir fry!

    * 1/4 cup reduced sodium soy sauce
    * 2 tablespoons vegetable oil
    * 2 tablespoons brown sugar
    * 1 garlic clove, minced
    * 1/4 teaspoon ground ginger
    * 1 teaspoon dark sesame oil
    * 4 (5 ounce)  boneless pork chops, about 1 inch thick or for stir fry cut up a pork loin roast (depending on size may want to double marinade)

   1. In a large re-sealable plastic bag place, oils, soy sauce, brown sugar, ginger and garlic; mix well.
   2. Add pork.
   3. Marinate in refrigerator 30 minutes- 2 hours.
 

Rosemary Pork Chops

We first had this recipe when Brian and Stesha made it for us.  It has become a family favorite!!

Rosemary Pork Chops

4 Pork Chops
2 T Butter
2 T Oil
Garlic Salt to taste
1/4 t pepper
1 t Rosemary
1 Large can Tomato Sauce
3 T Parsley
salt

Melt butter in Skillet add oil and Garlic Salt and pepper
Rub Rosemary on Pork Chops
Brown pork chops
Add Tomato Sauce (Reserve some if you are serving with Egg Noodles)
add salt if needed
Simmer
Garnish with Parsley

Egg Bake

This recipe came from my mom.

Saute in olive oil:

1/2 cup sliced mushrooms

1/2 cup chopped red or green pepper

1/2 chopped onion

10 eggs whipped

1 teas baking powder

1/2 teas salt

2 cups cottage cheese

2 cups shredded cheddar

2 cups shredded Monterrey Jack

1/2 pound cubed ham or 1 pkg frozen chopped spinach thawed and drained

1 can drained sliced ripe olives

Poured into 9X13 pain sprayed with olive oil. Bake at 400 degrees for 15 min. Reduce heat to 350 and bake 25-35 minutes more until a knife inserted in center comes out clean.

The above recipe can be halved and put in 8X8.

Can be prepared the day before and baked when needed.