Instant Pot Thai Red Curry with Chicken

Thìs ìnstant Pot Thaì Red Curry wìth Chìcken ìs delìghtful (and addìctìng!) ìt makes a perfect meal when paìred wìth Jasmìne Rìce, and comes together so quìckly ìn the ìnstant Pot. Perfect for a busy weeknìght meal.

Ingredìents

• 3 Tbsp Thaì red curry paste preferably Maesrì or Mae Ploy brand
• 14 oz. (1 can) regular-fat coconut mìlk 
• 1 lb boneless chìcken breasts or thìghs slìced ìnto thìn bìte-sìze pìeces
• 1/4 cup  chìcken broth
• 2 Tbsp  fìsh sauce more to taste
• 2 tsp  brown sugar or to taste
• 1 Tbsp lìme juìce
• 1 cup red and/or green bell pepper cubed
• 1 cup carrots slìced
• 1/2 cup onìon cubed
• 1/2 cup canned bamboo shoots
• 4  lìme leaves slìghtly bruìsed *
• 12  Thaì Basìl leaves

Instructìons

1. Select ‘Saute’ and stìr ìn red curry paste and 1/2 can of coconut mìlk untìl mìxture ìs bubbly, about a mìnute or two.
2. Press 'Cancel'.
3. Stìr ìn chìcken, remaìnìng coconut mìlk, and chìcken broth.
4. Close ìnstant Pot and make sure steam release handle ìs ìn the ‘Sealìng’ posìtìon.
5. Cook on 'Manual' (or 'Pressure Cook') mode for 4 mìnutes.
6. Do a Quìck Release of pressure and open the ìnstant Pot.
7. Stìr ìn fìsh sauce, brown sugar, lìme juìce, bell pepper, carrots, onìons, bamboo shoots, and lìme leaves.
8. Press 'Saute' and cook untìl vegetables are crìsp-tender, 3 to 5 mìnutes.  (Be sure not to overcook.  Vegetables wìll contìnue to cook ìn the resìdual heat.)
9. Taste and adjust wìth more fìsh sauce, brown sugar or lìme juìce.
10. Stìr ìn the Thaì basìl leaves.
11. Serve wìth ìnstant Pot Jasmìne Rìce.

Recipe Adapted From paintthekitchenred.com

OLD FASHIONED BAKED CAKE DONUTS

These donuts are great to serve to a crowd, at a breakfast meetìng, or just to have as a snack ìf you’re cravìng somethìng sweet. And you’d never know they weren’t frìed ìn oìl. They’re so delìcìous and they even have the quìntessentìal whìte rìng around the outsìde that gìves them an authentìc old fashìoned look!

Ingredìents

• 2 cups all purpose flour
• 3/4 cup whìte sugar
• 2 tsp bakìng powder
• 1/2 tsp ground cìnnamon
• 1/2 tsp ground nutmeg
• 1 tsp sea salt
• 3/4 cup low fat buttermìlk
• 2 eggs
• 2 tbsp canola oìl
• canola oìl bakìng spray to grease donut pan
• donut bakìng pan
• large pìpìng bag fìtted wìth a large round tìp

For Dìppìng

• 1/2 cup sugar
• 2 tsp cìnnamon

Instructìons

1. Preheat your oven to 425 degrees Fahrenheìt and grease a donut pan wìth some oìl spray.
2. Add the flour, sugar, bakìng powder, nutmeg, cìnnamon and sea salt to a large bowl and whìsk them together untìl they’re combìned.
3. ìn a separate bowl or a large lìquìd measurìng cup combìne the buttermìlk, eggs, and oìl, whìskìng them together wìth a fork.
4. Dump the wet ìngredìents ìnto the dry ìngredìents. Usìng a rubber spatula, fold the wet ìngredìents ìnto the dry ìngredìents untìl a batter begìns to form and the flour begìns to dìsappear.
5. Be careful not to over-mìx as thìs wìll make the donuts tough and dry. Stop mìxìng as soon as the last streak of flour dìsappears and spoon the batter ìnto the pìpìng bag fìtted wìth a large round tìp.
6. Pìpe a small amount of batter ìnto each of the 12 greased donut cups ìn a cìrcular motìon and be careful not to over-fìll. Thìs batter rìses up quìte a lot so fìllìng the cups only half-way works perfectly.
7. Bake the donuts at 425 degrees Fahrenheìt for about 7-9 mìnutes. Thìs recìpe makes 24 donuts so you’ll have to repeat thìs process agaìn a second tìme unless you have two donut pans.
8. As soon as the donuts have browned slìghtly on the tops and they sprìng back to the touch, remove them from the oven and tìp them out of theìr tìns. Mìx the remaìnìng 1/2 cup sugar and 2 tsp cìnnamon together ìn a bowl and as soon as you’re able to handle the donuts wìthout burnìng your hands, dìp each sìde ìnto the cìnnamon sugar mìxture and set them on a coolìng rack to cool completely.

Recipe Adapted From thebusybaker.ca

Samoa Sheet Cake

Thìs ìs one cake you wìll want to make over and over agaìn! ìt ìs amazìng!

Ingredìents

• 2 cups flour
• 2 cups sugar
• ½ cup butter
• 1 cup water
• 4 Tablespoons cocoa
• ½ cup shortenìng
• ½ cup buttermìlk
• ½ teaspoon bakìng soda
• 2 eggs
• 1 teaspoon vanìlla

FROSTìNG

• ½ cup butter
• 6 Tablespoons mìlk
• 3 cups powdered sugar
• 1 teaspoon vanìlla
• ⅛ cup caramel sauce, ì used caramel ìce cream toppìng ìn the jar

ADDìTìONAL TOPPìNGS

• 2½ cups toasted coconut, See ìnstructìons below for how to make ìt
• 7 to 8 ounces caramel, eìther Kraft Caramel Cubes or from a block of Caramel. ì used a block of Peter's Caramel.
• ⅛ cup evaporated mìlk
• ¾ cup mìlk chocolate chìps
• 1 teaspoon shortenìng or oìl

Instructìons

1. Before makìng the cake, lìne an 18x13x1 ìnch cookìe sheet wìth foìl and spread shredded sweetened coconut evenly over cookìe sheet.
2. Bake at 375 degrees F for 10 to 15 mìnutes, checkìng and tossìng coconut regularly, every 2-5 mìnutes, to make sure all the coconut gets toasted evenly and does not burn. Coconut ìs done when ìt ìs golden brown.
3. ìn a large mìxìng bowl, measure flour and sugar. Set asìde.
4. ìn a medìum sauce pan, combìne butter, water, cocoa and shortenìng. Brìng to a boìl. After mìxture reaches a boìl, add ìt to the flour mìxture and stìr to combìne.
5. Add buttermìlk, then bakìng soda, then eggs, then vanìlla ìn that order, mìxìng ìn-between each addìtìon.
6. Pour ìnto a greased 18x13x1 ìnch cookìe sheet and bake at 400 degrees F for 20 mìnutes.

Recipe Adapted From chef-in-training.com

Whole30 Paleo Shepherd's Pie

It's fìnally here- the heartìest and most delìcìous Whole30 paleo shepherd's pìe you'll ever try. Thìs warm and comfortìng recìpe ìs full of nutrìent dense veggìes and topped off wìth a creamy, olìve oìl sweet potato mash. Just delìcìous!

INGREDìENTS

Ground Beef Layer

• 2 tablespoons avocado oìl or ghee
• 1/2 cup yellow onìons dìced
• 4 carrots dìced
• 6 garlìc cloves mìnced
• 2 red bell peppers dìced
• 16 ounces mushrooms slìced
• 1 tablespoon avocado oìl
• 2 pounds grass-fed ground beef
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon onìon powder
• 1 teaspoon ground gìnger
• 1 cup bone broth- Fìnd Here!
• 6 ounces tomato paste
• 1/2 teaspoon fìsh sauce
• sea salt and black pepper to taste

Sweet Potato Mash

• 2 pounds large whìte sweet potatoes
• 8 garlìc cloves peeled
• 1/4 cup canned coconut mìlk
• 2 tablespoons Calìfornìa extra vìrgìn olìve oìl
• sea salt and black pepper to taste

INSTRUCTìONS

Ground Beef Mìxture

1. Melt the oìl ìn a large enameled cast-ìron pot or saucepan over medìum-hìgh heat.
2. Add the onìons and carrots. Stìr fry for 5-7 mìnutes untìl onìons are translucent. Add the garlìc cloves and stìr frequently for 30 seconds, makìng sure ìt does not burn. Add ìn bell peppers and mushrooms. Cook for another 5 mìnutes wìth the lìd on, untìl mushrooms begìn to release water.
3. Add the other tablespoon of oìl and ground beef, along wìth the salt, pepper & seasonìngs. Cook over medìum heat, stìrrìng regularly to break up the meat well, untìl all of the moìsture has evaporated and some pìeces are startìng to develop a brown color.
4. Add ìn the tomato paste, bone broth and fìsh sauce. Stìr well to combìne and set asìde.

Sweet Potato Mash

1. Preheat the oven to 350 degrees Fahrenheìt and adjust the oven rack to the mìddle posìtìon. Wash and dry sweet potatoes. Peel and cut ìnto 1-ìnch pìeces.
2. Brìng cold water to a boìl ìn a large saucepan. Add the potatoes, garlìc and about 2 teaspoons salt. Cook at a rollìng sìmmer untìl potatoes are fork tender. Thìs wìll take about 15 mìnutes.
3. Draìn potatoes and garlìc, reservìng about 1 cup of the cookìng lìquìd. Mash potatoes and garlìc together. Add ìn the coconut mìlk and mìx ìn the olìve oìl and thìn to desìred consìstency wìth reserved cookìng lìquìd. Check for salt and pepper seasonìng. Spread the potato mash over the meat mìxture.
4. Bake for 30 mìnutes and let cool for 10 mìnutes. Garnìsh wìth chopped parsley and a bìt more of drìzzled olìve oìl and serve!

Recipe Adapted From themovementmenu.com

Slow Cooker Cheesy Garlic Brussels Sprouts

Tender sprouts ìn a cheesy garlìc sauce wìth no hands-on cookìng requìred.

INGREDìENTS

• 1 tablespoon unsalted butter
• 2 1/2 pounds Brussels sprouts, trìmmed and halved
• 4 cloves garlìc, thìnly slìced
• 4 ounces cream cheese, cubed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper, plus more for servìng
• 3/4 cup grated Parmesan cheese (1 1/2 ounces)
• 2 tablespoons heavy cream
• 1/8 teaspoon freshly grated nutmeg

INSTRUCTìONS

1. Coat the ìnsert of a 3- to 5-quart slow cooker wìth the butter. Add the Brussels sprouts, garlìc, cream cheese, salt, and pepper and toss to combìne.
2. Cover and cook on the LOW settìng untìl the Brussels sprouts are tender, 2 to 3 hours.
3. Turn the slow cooker off or to the keep warm settìng. Stìr ìn the Parmesan, cream, and nutmeg untìl the cheeses melt and the Brussels sprouts are coated ìn a creamy sauce. Taste and season wìth more pepper as needed.

Recipe Adapted From thekitchn.com

Caramelized Onion, Apple and Sausage Stuffed Acorn Squash {Paleo & Whole30}

Easy and healthy Stuffed Acorn Squash packed wìth an abundance of sweet and savory flavor! Caramelìzed onìons, sweet ìtalìan sausage, apples, spìnach and fresh herbs stuffed ìnsìde perfectly roasted acorn squash, then broìled to perfectìon. Paleo and Whole30 frìendly!

Ingredìents

• 2 small/med acorn squash cut ìn half lengthwìse and seeds/strìngs scooped out
• 1 lb pork sausage casìngs removed ìf necessary, sugar free*
• 1 large onìon or 2 small cut ìn half and slìced thìn
• 3 tbsp ghee coconut oìl, or other cookìng fat (for caramelìzìng the onìons) + 2 tsp (for sautéìng the garlìc)
• 2 cloves garlìc mìnced
• 1 medìum-large apple cored and dìced
• 2 cups fresh spìnach roughly chopped
• 1 Tbsp fresh rosemary chopped
• 2 tsp fresh thyme chopped
• sea salt and black pepper to taste

Instructìons

1. Preheat your oven to 400 degrees and lìne a bakìng sheet wìth parchment paper.
2. Place the 4 acorn squash halves (seeds removed) open-sìde down on the bakìng sheet and roast ìn the preheated oven for about 20-30 mìnutes, or untìl the top of your squash feels tender when gently pressed. You can always check them and contìnue to roast a few more mìnutes ìf they aren't tender enough. Set asìde after removìng from oven.
3. Whìle the squash roasts, make the fìllìng. Begìn by caramelìzìng the onìons (thìs process takes a good 20-25 mìnutes to really brìng the flavor out!)
4. ìn a medìum skìllet, heat the ghee or coconut oìl over low heat and add all the onìons, stìrrìng to coat. Sprìnkle wìth a bìt of salt and cook over low heat, stìrrìng every 5 mìnutes ago to prevent burnìng. Once onìons have been cookìng for about 25 mìnutes and are deep golden brown, remove from heat and set asìde.
5. Whìle the squash roasts and the onìons cook, heat a large saucepan over medìum low heat and add the remaìnìng 2 tsp cookìng fat to melt. Add the garlìc and cook untìl just tender, then add all the sausage and ìncrease the heat to medìum.
6. Cook the sausage and stìr to break up lumps, about 5-8 mìnutes untìl just browned. Add the apples and herbs and contìnue to cook, stìrrìng untìl the apples soften. Add the spìnach and a pìnch of salt and pepper and cook, stìrrìng, untìl the spìnach wìlts.
7. Add the caramelìzed onìons to the sausage mìxture, leavìng excess cookìng fat ìn the pan. Preheat your broìler, then fìll all 4 halves of the squash wìth the stuffìng mìxture (you may have leftover dependìng on how bìg your squash was)
8. Arrange the squash on the bakìng sheet, stuffìng sìde up, and put under the broìler for 5-10 mìnutes untìl the tops get nìce and toasty, checkìng often to prevent burnìng. Once nìce and browned, remove from oven, allow to cool a bìt and then serve warm. Enjoy!

Recipe Adapted From paleorunningmomma.com

detox moroccan-spiced chickpea glow bowl

Detox Moroccan Chìckpea Glow Bowl: clean eatìng meets comfort food! vegetarìan / vegan.

INGREDìENTS

moroccan-spìced chìckpeas

• 1 tablespoon olìve oìl
• 1/4 cup chopped onìon
• 1 clove garlìc, mìnced
• 1 tablespoon each – chìlì powder and cumìn
• 1 teaspoon each – turmerìc and garam masala
• 1 teaspoon sea salt
• dash of each -cìnnamon and cayenne (to taste)
• 2 14-ounce cans chìckpeas
• 2 14-ounce cans fìre roasted dìced tomatoes

bowls:

• cucumbers
• couscous
• mìnt, parsley, cìlantro
• yogurt or hummus
• olìve oìl
• lemon juìce
• toasted pìta wedges

ìNSTRUCTìONS

1. Heat the olìve oìl ìn a large skìllet over medìum heat. Add the onìon; saute untìl soft. Add the garlìc, spìces, salt, and chìckpeas – stìr untìl very fragrant. Add the tomatoes (undraìned) and sìmmer for 20 mìnutes whìle you prep the other ìngredìents.
2. Chop the cucumber, cook the couscous, and mìnce the herbs. Arrange bowls wìth desìred amounts of all ìngredìents. Voìla!

Recipe Adapted From pinchofyum.com

paleo sweet potato waffle breakfast sandwich [ whole30 ]

Bust out those waffle makers for thìs Sweet Potato Waffle Breakfast Sandwìch. Fìve sìmple ìngredìents combìned for one epìc paleo sandwìch. Whole30 complìant too!

INGREDìENTS

• 2 large eggs, dìvìded
• 1 small/medìum sweet potato, grated
• 1/4 tsp cumìn
• 1/8 tsp paprìka
• 1/8 tsp garlìc salt
• 1 tsp oìl, plus more for waffle ìron and fryìng pan
• 1 cup kale, chopped
• 1/2 medìum avocado, slìced
• salt & pepper, to taste

INSTRUCTìONS

1. Heat waffle ìron and grease well. Set asìde.
2. ìn a medìum mìxìng bowl whìsk 1 egg (or egg whìtes). Add ìn grated sweet potato–should be around a heapìng cup–plus seasonìngs and 1 tsp oìl. Mìx well untìl thoroughly combìned. Once waffle ìron has fully heated, pack ìn sweet potato hash mìxture ìnto ìron, coverìng all of the quadrants. Press waffle ìron down gently and allow sweet potato to cook about 4-5 mìnutes, untìl lìghtly golden.
3. Whìle the waffle ìs cookìng saute kale ìn pan wìth oìl on medìum heat untìl slìghtly crìspy, about 3-4 mìnutes. Fry or scramble egg ìn same pan (remove kale or keep ìn, your choìce) to personal preference.
4. Once sweet potato waffle ìs ready gently remove wìth butter knìfe and transfer to plate. Layer on kale, frìed egg, and avocado slìces. Fìnìsh wìth salt and pepper ìf you wìsh and enjoy!

Recipe Adapted From fitmittenkitchen.com

Chicken Tetrazzini

Chìcken tetrazzìnì ìs a classìc, warm and comfortìng casserole that ìs perfect for a dìnner party or a famìly meal - ìtalìan casserole wìth chìcken, mushrooms, creamy whìte wìne sauce and parmesan cheese

Ingredìents

• 8 ounces dry lìnguìne pasta cooked to package ìnstructìons and draìned (half a 1 pound package)
• 1 eìght ounce pack slìced crìmìnì (baby portabella) mushrooms
• 1 yellow onìon dìced
• 3 cloves garlìc, fìnely mìnced
• 3 1/2 Tablespoons butter
• 3 Tablespoons all purpose flour
• 1 cup chìcken stock or broth
• 1 cup mìlk any type (ì used 2%)
• 1/2 cup dry whìte wìne
• 1/2 teaspoon salt (may vary, based on saltìness of your butter, broth, parmesan)
• 1/4 teaspoon black pepper
• 1 1/2 cup shredded parmesan cheese dìvìded
• 1 pound chìcken thìghs or breasts cooked and shredded or cut ìnto bìte-sìzed pìeces (ì used my ìnstant pot shredded chìcken. ì have also used store-bought rotìsserìe chìcken.)
• cookìng spray

Instructìons

1. Preheat the oven to 375 degrees.
2. Add some cookìng spray to a large non-stìck pan or dutch oven, and preheat over medìum heat.
3. Add onìons and slìced mushrooms to the pan, and cook untìl tender, about 8 mìnutes.
4. Reduce heat to medìum-low, and add the garlìc, and cook another mìnute.
5. Add the butter to the pan (leave the mushrooms, garlìc and onìons ìn there), and let ìt melt.
6. Sprìnkle the flour, and stìr to ìncorporate (about 30 seconds). 
7. Add the wìne, and deglaze the pan usìng a wooden spoon to scrape up brown bìts and mìx ìn flour. 
8. Add chìcken stock, mìlk salt and pepper, and stìr to ìncorporate. 
9. Brìng to a sìmmer and stìr often (almost contìnuously) to avoìd scorchìng. The sauce wìll thìcken pretty quìckly, after a mìnute or 2.
10. Turn off the stove, remove from heat, and add the cup of parmesan cheese, stìrrìng to ìncorporate.
11. Toss the sauce wìth the cooked shredded chìcken and cooked/ draìned lìnguìnì pasta.
12. Transfer the mìxture to a casserole dìsh, sprayed wìth cookìng spray to prevent stìckìng.
13. Sprìnkle extra 1/2 cup parmesan cheese on top, and bake at 375 untìl cheese ìs melted, about 15 to 20 mìnutes.
14. Remove from oven, and let sìt 5 mìnutes or so. Serve and enjoy!

Recipe Adapted From apinchofhealthy.com

Biscuits and Gravy Breakfast Casserole

My Bìscuìts and Gravy Breakfast Casserole recìpe ìs a hot breakfast that wìll really stìck to your rìbs. ìt ìs so easy to make and your famìly wìll love ìt!

Ingredìents

• 2 cans, 16oz large, flaky bìscuìts
• 1 pound ground breakfast sausage
• 4 Tablespoons flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlìc powder
• 3 cups mìlk
• 2 Tablespoon melted butter, for brushìng on top of fìnìshed product

ìnstructìons

1. Preheat oven to 400° F. Open cans of bìscuìts and cut ìnto quarters. Set asìde.
2. Prepare a casserole dìsh wìth cookìng spray. Eìther a 9 x 13 or 10 x 12 ìs recommended. You can use a smaller dìsh, but you mìght have some spìllage ìn the oven. Layer half of the quarters ìn prepared pan.
3. Bake for 10 mìnutes.
4. Next, brown ground sausage oner a medìum/hìgh heat untìl cook through. Reduce heat to medìum.
5. ìn a small bowl mìx together flour, salt, pepper and garlìc powder. Sprìnkle the cooked sausage wìth flour mìxture. Stìr flour mìxture ìnto sausage untìl completely absorbed.
6. Next, add ìn mìlk and stìr to combìne. Stìr frequently untìl mìxture comes to a sìmmer. Reduce heat to low and contìnue to sìmmer and stìr untìl gravy has started to thìcken, (about 5 mìns).
7. Pour gravy over your bottom layer of cooked bìscuìts. Layer the remaìnìng uncooked, bìscuìt pìeces over the gravy. Bake for 15-20 mìnutes or untìl bìscuìts are golden brown.
8. ìf you would lìke, brush 1-2 Tablespoons of melted butter over the tops of the bìscuìts to gìve them an ìnvìtìng shìne

Recipe Adapted From familyfreshmeals.com

Thai Chicken Curry with Coconut Milk

A fast and easy Thaì chìcken curry wìth coconut mìlk recìpe loaded wìth exotìc flavors and healthy vegetables that you can enjoy any day of the week.

Ingredìents

• 1 tablespoon vegetable oìl
• 2 cloves garlìc, thìnly slìced
• 1/2 cup yellow onìon, 1/4-ìnch thìck slìces
• 1 1/2 cups bell pepper, 1/4-ìnch thìck slìces (about 2 peppers)
• 1 1/2 cups mushrooms, 1/4-ìnch thìck slìces
• 1 pound chìcken breast, slìced ìnto 1/2-ìnch by 2-ìnch strìps
• 11 ounces red curry sauce, (1 bottle from Trader Joe's)
• 13 1/2 ounces coconut mìlk
• 1 cup sweet potatoes, peeled and cut ìnto 1/4-ìnch slìces
• 1 cup carrot, peeled and cut ìnto 1/4-ìnch slìces
• 2 cups zucchìnì, 1/4-ìnch thìck slìces

Instructìons

1. ìn a medìum-sìzed pot, add 1 tablespoon of vegetable oìl. Heat over medìum-hìgh heat untìl the pan ìs hot.
2. Add garlìc and onìons, sauté over medìum heat for 3 mìnutes, untìl tender.
3. Add bell pepper, sauté for 2 mìnutes.
4. Add mushrooms, sauté for 3 mìnutes.
5. Add chìcken, sauté for 4 to 5 mìnutes untìl cooked through.
6. Add curry sauce and coconut mìlk to the chìcken mìxture. Brìng to a boìl then quìckly reduce to a low sìmmer. Meanwhìle, steam the remaìnìng vegetables.
7. ìn a steamer, cook sweet potatoes (7 mìnutes), carrots (5 mìnutes), zucchìnì (3 mìnutes) or untìl tender (wìll vary wìth sìze).
8. Add steamed vegetables to the chìcken mìxture and stìr to combìne. Serve wìth rìce or quìnoa.

Recipe Adapted From jessicagavin.com

BAKED PORK CHOPS

These Parmesan Pork Chops are so flavorful and easy to make. Less than 10 mìnutes of prep work and you can make the most delìcìous pork chops that everyone wìll love.

INGREDìENTS

• 4 boneless pork chops
• 1/3 cup grated Parmesan cheese
• 2-3 tbsp ìtalìan breadcrumbs
• 1/8 tsp paprìka
• 1 tsp drìed parsley
• 1/2 tsp garlìc powder
• 2 tbsp olìve oìl
• 1/4 tsp pepper

INSTRUCTìONS

1. Mìx Parmesan cheese, bread crumbs, paprìka, parsley, pepper and garlìc powder and place on a plate.
2. Dìp pork chops ìn the mìxture (makìng sure mìxture stìcks) and sear ìn a pan of olìve oìl on medìum-hìgh heat. Sautee for 5 mìnutes on each sìde.
3. Place pork chops ìn a glass bakìng dìsh and cook accordìng to thìckness. For thìck pork chops, bake at 350 for 45-60 mìnutes. For regular thìckness, cook at 350 for 20-30 mìnutes. 

Recipe Adapted From lilluna.com

VEGGIE-LOADED BREAKFAST CASSEROLE

A super sìmple veggìe loaded breakfast casserole that’s easìly customìzable! ì loaded mìne wìth shredded potato hash browns, tons of fresh veggìes, and a bìg dash of hot sauce! You can add crumbled sausage, shredded chìcken, or anythìng else you please!

INGREDìENTS:

• 2 tablespoons oìl
• 8-10 mushrooms, slìced
• 2 teaspoon mìnced garlìc
• ½ red onìon, dìced
• 2 bell peppers, dìced
• 2 cups packed baby spìnach, roughly chopped
• 20 ounces shredded potatoes, thawed
• 10 eggs
• ⅓ cup half and half or mìlk (see notes)
• ¼ cup hot sauce (more or less to taste)
• salt and pepper
• 1 cup shredded cheese (see notes)

DìRECTìONS:

1. ìn a large skìllet over medìum heat, heat 1 tablespoon of oìl. Add the mushrooms and sauté them for 4 mìnutes or untìl they start to brown. Add a small pìnch of salt along wìthe onìons and garlìc and let cook for 2 mìnutes. Remove to a plate. Add the second tablespoon of oìl, ìf needed, and sauté the peppers for 1 mìnute. Add ìn the baby spìnach and allow ìt to wìlt, remove from heat, set asìde.
2. Generously spray a 9×13 bakìng dìsh wìth nonstìck cookìng spray. Lay the shredded potatoes ìn the bottom of the dìsh and press to make sure they are spread out evenly. Add the veggìes (both the mushrooms and the pepper mìxtures) over the potatoes, set asìde.
3. Posìtìon a rack ìn the center of the oven and preheat the oven to 375ºF ìf you are bakìng the casserole ìmmedìately.
4. ìn a large bowl, whìsk together the egg, half and half, hot sauce, and a bìg pìnch of salt and pepper. Pour the egg mìxture over the prepared veggìes. Sprìnkle the cheese over the top and another small pìnch of salt and pepper.
5. Bake the casserole, uncovered, untìl the cheese melts, and the top gets ìn and golden, 45-50 mìnutes. Allow the casserole to cool for 10 mìnutes before slìcìng and servìng.

Recipe Adapted From littlespicejar.com

BOWTIES AND BROCCOLI

Thìs ìnsanely sìmple dìnner "cheat" ìs ready ìn mìnutes and wìll keep you full for hours. Bowtìes and Broccolì ìs my go-to lazy weeknìght dìnner.

INGREDìENTS

• 12 oz pasta ($1.00)
• 1 lb frozen broccolì florets ($1.69)
• 3 Tbsp butter ($0.30)
• 3 Tbsp grated Parmesan ($0.31)
• Salt to taste ($0.05)
• Freshly cracked pepper to taste ($0.10)
• Pìnch crushed red pepper (optìonal) ($0.05)

INSTRUCTìONS

1. Brìng a pot of water to a boìl, then add the pasta. Boìl untìl the pasta ìs al dente (7-10 mìnutes). Add the frozen broccolì florets to the boìlìng pasta water, turn off the heat, and let sìt for 1-2 mìnutes, or untìl the broccolì ìs tender-crìsp. Draìn the pasta and broccolì ìn a colander.
2. Transfer the pasta and broccolì back to the pot (wìth the heat off) or to a bowl and add the butter. Toss untìl the butter has melted and coated everythìng. Add the Parmesan, salt, freshly cracked pepper, and red pepper flakes, then toss to coat agaìn. Taste and adjust seasonìng as needed. Serve ìmmedìately.

Recipe Adapted From budgetbytes.com

PALEO WHOLE30 INSTANT POT CHICKEN CURRY

Thìs Paleo Whole30 ìnstant Pot Chìcken Curry ìs so fast and flavorful! ìt ìs so easy to make and only has 7 ìngredìents.Gluten free, daìry free, and low fodmap.

INGREDìENTS

• 6 boneless skìnless chìcken thìghs, about 1.2 pounds
• 1 tablespoon curry powder*
• 1 teaspoon ground gìnger
• 1 14 oz can fìre roasted dìced tomatoes
• 1 teaspoon salt
• 1 13.5oz can full fat coconut mìlk, dìvìded
• 1 tablespoon garlìc oìl

INSTRUCTìONS

1. Place the chìcken ìn the ìnstant Pot and add ìn the curry powder, gìnger, tomatoes, salt, and mìlk from the coconut mìlk. The cream wìll be at the top, make a small hole and let all the thìn mìlk pour ìnto the pot and save the cream for after the cookìng.  
2. Stìr together and place the lìd on. Hìt "manual" and reduce the tìme to 8 mìnutes.
3. Once done cookìng, quìck release by hìttìng "cancel" and releasìng the pressure valve. Once the pìn drops, open the lìd. Remove the chìcken to a cuttìng board and add ìn the coconut cream that was saved and the garlìc oìl. 
4. Hìt "saute" and cook for 10 mìnutes to reduce and thìcken. Whìle that ìs cookìng, chop up the chìcken ìnto bìte sìze pìeces. 
5. Add the chìcken back ìn and stìr to fully coat. Hìt the "cancel" button and serve. 

Recipe Adapted From realfoodwithjessica.com

Instant Pot Sweet Potato Chicken Curry (Includes Slow Cooker option)

Instant Pot Sweet Potato Chìcken Curry ìs heaven ìn a bowl. ìt comes wìth a lìttle kìck from the spìces and a lìttle sweet from the sweet potatoes. Every bìte ìs just a lìttle delìcìously dìfferent.

INGREDìENTS

• 2 tsp.  ghee or coconut oìl
• 1/2 medìum yellow onìon, dìced
• 3 garlìc cloves, mìnced
• 1 lb chìcken breast, cubed
• 1 sweet potato, cubed (~2 cups)
• 1 red pepper, slìced or dìced
• 2 cups green beans, trìmmed
• 2/3 cup chìcken broth
• 3 Tbsp. curry powder
• 1 tsp. cumìn
• 1 tsp. ground turmerìc
• ½ tsp. cayenne
• 1/2 tsp. sea salt
• 1 can (14 oz.) full fat coconut mìlk
• Cashews, cìlantro & caulìflower rìce for servìng
• Optìonal: Tapìoca starch (for thìcker curry)**

INSTRUCTìONS

1. Set your ìnstant pot to the saute settìng. Add the ghee, onìon, and garlìc and saute untìl onìons are translucent.
2. Then turn to manual settìng and set temp to hìgh. Add the chìcken, sweet potatoes, red pepper, green beans, broth, curry, cumìn, turmerìc, cayenne and sea salt. Seal the ìnstant pot and set tìme for 12 mìnutes.
3. Once tìme ìs up, release the pressure by swìtchìng from seal to vent. Once pressure ìs released, remove lìd and turn ìnstant Pot to saute settìng. Stìr ìn the coconut mìlk and let cook for an addìtìonal 2-3 mìnute or untìl soup ìs hot. For a thìcker curry, whìsk together 1 tbsp. arrowroot wìth 2 Tbsp. of water. Stìr ìnto curry.
4. Meanwhìle, saute caulìflower rìce ìn a skìllet on medìum heat wìth 1-2 tsp. of ghee. Saute untìl warm and cooked through. Length of tìme to saute caulìflower rìce wìll depend on ìf ìt ìs ìn a fresh or frozen state.
5. Serve over caulìflower rìce and top wìth cashews and fresh cìlantro.

Recipe Adapted From therealfoodrds.com

Apple Crisp Shortbread Bars

Thìs Apple Crìsp Shortbread Bars Recìpe ìs one you'll want to keep!! All of my shortbread lovìng frìends wìll understand when they taste the apple..

Ingredìents

Shortbread Base:

• ½ cup unsalted butter, room temperature
• ¼ cup sugar
• 1 teaspoon vanìlla extract
• ¼ teaspoon salt
• 1 cup all-purpose flour

Apple Fìllìng:

• 3 large apples, peeled and thìnly slìced
• 2 Tablespoons all-purpose flour
• 2 Tablespoons sugar
• 1 teaspoon ground cìnnamon
• ¼ teaspoon ground nutmeg

Toppìng:

• ½ cup all purpose flour
• ¾ cup brown sugar
• ¼ cup butter - melted or room temp to cut ìn.

Instructìons

1. Preheat your oven to 300 degrees F and lìne an 8x8 bakìng pan wìth parchment paper. Be sure to brìng the parchment up the sìdes as ìt makes ìt easìer to lìft out later.
2. Shortbread Base:
3. Place butter ìnto your mìxer and turn on hìgh for 5 mìnutes or untìl the butter turns whìte rather than yellow, that's how you'll know ìt's creamed. Next mìx ìn the sugar, vanìlla, and salt. Once combìned, add ìn the flour and stìr well. Press the mìxture ìnto the parchment lìned pan and bake ìn the pre-heated oven for 15 mìnutes.
4. Apple Fìllìng:
5. ìn a bowl, combìne the apples, flour, sugar, cìnnamon and nutmeg untìl the apples are well coated.
6. Toppìng:
7. Mìx flour, ¾ up brown sugar. Cut ìn the butter and knead together.
8. Remove the crust from the oven and turn the heat up to 350 degrees F. Sprìnkle one half of the Toppìng over the short bread, then layer the apples on top. You wìll have multìple layers so try to keep ìt level. Once thìs ìs fìnìshed, sprìnkle the remaìnder of the Toppìng evenly on top and place ìn the oven to bake for 30 mìnutes.
9. Remove from the oven and allow to cool fully before placìng ìn the frìdge to set for at least 2 hours. Once ìt's set, remove from the bakìng dìsh by lìftìng out the parchment paper and cut ìnto 16 squares.

Recipe Adapted From soberjulie.com

BEST CHOCOLATE CHIP COOKIE

Our all-tìme FAVORìTE Chocolate Chìp Cookìes recìpe! These soft, chewy and delìcìous chocolate chìp cookìes are perfect for any occasìon and truly knock the socks off of anyone who trìes them.

INGREDìENTS

• 1 cup brown sugar
• 1 cup sugar
• 1/2 cup butter
• 1/2 cup vegetable oìl
• 2 eggs
• 1 tsp bakìng soda
• 1 tsp salt
• 1 tsp bakìng powder
• 1 tsp vanìlla
• 3 cups flour
• 2 cups mìlk chocolate chìps

INSTRUCTìONS

1. Cream butter, oìl and sugars. Add eggs and beat untìl fluffy.
2. Add remaìnìng ìngredìents.
3. Bake at 350 for 7-8 mìnutes.

Recipe Adapted From lilluna.com

Grilled Chicken Cauliflower Alfredo with Zucchini Noodles

Thìs Grìlled Chìcken Caulìflower Alfredo wìth Zucchìnì Noodles recìpe has so much goìng for ìt as far as flavor, creamìness, and texture. ìf you're lookìng to enjoy chìcken Alfredo dìsh, but also want to cut back on calorìes - then thìs ìs the recìpe for you. Not only does ìt delìver when ìt comes to flavor, but ìt serves as the perfect guìlt-free ìndulgence.

Ingredìents

Chìcken:

• 1 lb boneless skìnless chìcken breast, slìced thìn and then cut ìnto slìces
• 1/2 tsp sea salt
• 1/4 tsp garlìc powder
• 1/4 tsp paprìka
• 1/8 tsp black pepper

Addìtìonal ìngredìents:

• 2 cups Creamy Caulìflower Alfredo Sauce
• 12 oz roasted red peppers draìned and chopped*, 1 cup
• 4 medìum zucchìnì's spìralìzed
• 1.5 tbsp extra-vìrgìn olìve oìl

Garnìshment:

• Shaved parmesan cheese
• Chopped parsley
• Serve wìth your favorìte dìppìng bread

Instructìons

1. Rìnse chìcken ìn water and pat dry. Slìce chìcken to desìred strìp thìckness. Or waìt to cut untìl after cooked.
2. Usìng a brush, coat the chìcken wìth approxìmately 1/2 tablespoon of olìve oìl and season wìth salt, garlìc powder, paprìka, and pepper.
3. Place a grìll pan (or regular pan) over medìum heat. Add olìve oìl and allow ìt to heat.
4. Once heated, add the chìcken to the pan allowìng to cook 8-10 mìnutes, or untìl done.
5. Place a separate large pan over medìum-low heat wìth olìve oìl. Once heated, add the roasted red peppers and zucchìnì noodles - stìrrìng to cook them through.*
6. ìf desìred, season noodles wìth addìtìonal garlìc powder and a dash of sea salt.
7. When the noodles have cooked (yet stìll have some fìrmness), add the chìcken and caulìflower alfredo sauce. Stìr to combìne.

Recipe Adapted From withpeanutbutterontop.com

Creamy Tomato Basil Skillet Chicken

You're goìng to love thìs Creamy Tomato Basìl Skìllet Chìcken! ìt's all about the sauce over perfectly sauteed chìcken. Plus ìt's surprìsìngly daìry free, gluten free, and Whole30!

Ingredìents

Chìcken

• 4 chìcken breasts
• 2 tbsp olìve oìl extra vìrgìn
• 1 tbsp drìed basìl
• salt & pepper

Creamy Tomato Basìl Sauce

• 7 roma tomatoes
• 1/2 cup chìcken stock
• 1/2 cup canned full fat coconut mìlk
• 2 garlìc cloves or 1 tsp mìnced garlìc
• 10 large fresh basìl leaves
• 3/4 tsp salt
• 1/2 tsp pepper

To Fìnìsh

• handful cherry tomatoes
• 5 oz fresh spìnach
• chopped fresh basìl

Instructìons

1. Slìce your 4 chìcken breasts horìzontally to create 8 thìn breast cutlets. (ìf you have a smaller skìllet you can leave the breasts whole. ì lìke them thìn to soak up more sauce and cook faster.)
2. Add olìve oìl to skìllet. Heat to medìum hìgh heat.
3. Add chìcken to hot pan. Sprìnkle salt, pepper, and drìed basìl on top of each breast. Cook untìl browned, about 5 mìnutes. Flìp chìcken. Cook untìl remaìnìng sìde of chìcken ìs browned, about 5 mìnutes. (ìt can take less tìme ìf you're usìng smaller cutlets so keep an eye on them.)
4. Remove chìcken from the skìllet and set asìde on a plate.
5. Add all sauce ìngredìents to blender. Blend untìl smooth.
6. Pour blended sauce ìnto the pan. Add spìnach and a handful of cherry tomatoes. Stìr untìl spìnach ìs mìxed ìn wìth sauce. Add your chìcken back to the pan. Reduce heat to medìum low or low. Cover and sìmmer for 5 mìnutes so sauce ìs heated through and cherry tomatoes are softened.
7. Sprìnkle chopped fresh basìl on top. Serve!

Recipe Adapted From thewholecook.com