Sunday Beef Stew

 From Kate at Our Best Bites

Andrea's Ñoquis (gnocchi)

Instant Pot Hawaiian Haystack

3 Tbsp of onion flakes (or you could use one chopped onion, and sauté it in oil before adding the rest of the ingredients)
1/2 tsp garlic powder (or 3 cloves of minced garlic)
1/2 tsp pepper
1 tsp salt
2 cups chicken broth
1 can coconut milk
2 cups brown rice, rinsed
1 1/2 pounds chicken breast (I use 2-3 frozen Costco breasts)

Add all of the ingredient into the instant pot, except chicken. Stir to combine. Nestle the chicken breasts into the rice mixture as much as possible. Secure lid and set to manual for 24 minutes. Once done, release the pressure. Remove chicken to shred, then add back into the rice and stir. Cover with toppings and enjoy!

Our favorite toppings...
Shredded cheese
Olives
Mandarin oranges
Pineapple
Green onions
Chow mein crunchy noodles
Chopped tomatoes
Chopped peppers
Anything else that tickles your fancy.

Blendtec Healthy-ish Alfredo Sauce

1/2 cup greek yogurt/sour cream
1/2 cup cottage cheese
2 Tbsp milk
3/4 cup parmesan
1/2 tsp garlic powder
Pepper to taste

Add all ingredients for the sauce into blendtec blender.  Use soup button to blend.  Repeat, making sure sauce is nice and hot.

Serve over pasta, chicken, broccoli. (We do grilled chicken flavored with italian seasoning and steamed broccoli.)

Mexican Pizza

5 large tortillas
*You can make the tortillas crisp by spraying with oil and baking in the oven one at a time flipping half way.  It gives the pizza a little more crunch, but isn't necessary.

1 can refried beans
1 can diced green chilis
*Mix together in a small glass dish and microwave to heat the beans up a little, about 1 minute. (or heat on the stovetop in a small pan.)

1 pound ground beef/turkey
1/2 cup onion
1 tsp minced garlic
1 cup taco sauce
1 tsp taco seasoning
*Brown the turkey with onion and garlic.  When almost finished cooking add taco sauce and seasoning.

1/8 cup taco sauce
1/4 cup shredded cheese

Preheat oven to 375.  On a large cookie sheet, cover with foil and spray with cooking spray.  Layer the pizza by placing one tortilla, 1/4 of the bean mixture, 1/4 of the meat mixture and repeat until you end with a tortilla on the very top.  Add the remainder of the taco sauce and cheese to the top of the pizza stack.  Bake 30-35 minutes.

Easy/Healthy BBQ Chicken Pasta

3 cups pasta

1 pound chicken breast, cubed
1 can tomato puree or sauce
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
2 tbsp honey
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp salt and pepper
1 tbsp sugar
1/2 tsp paprika
1/2 tsp chili powder

Cook pasta, set aside

In large skillet, heat some oil and cook the cubed chicken.  Once cooked set aside and return large skillet to stove.  Add the rest of the ingredients to the skillet, bring to a simmer over medium heat.  Continue to simmer for 5-10 minutes until sauce has thickened.
Add chicken and pasta to the sauce, serve.

Cajun Chicken Pasta

15oz pasta
1 lb raw chicken breast, cubed
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 cup milk
8oz cream cheese, cubed
1 Tbsp cajun seasoning
1/2 cup parmesan cheese

Boil pasta

In large skillet, combine cubed chicken with salt, pepper, and garlic.  Add some oil, cook chicken all the way on medium heat.  Set cooked chicken aside.

Using the same pan, add milk and cream cheese cubes over medium heat until melted, 1-2 minutes.  Stir in cajun seasoning and parmesan until thickened slightly about 1-2 more minutes.  Add in chicken and pasta, and serve.

Turkey Stuffed Sweet Potatoes

1 lb ground turkey
2 large sweet potatoes
1/4 cup hot sauce (any kind you like)
1 Tbsp avocado oil
1 yellow onion diced
1 clove garlic minced
2 tsp chipotle chili powder
1 tsp ground red pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
salt and pepper

Preheat oven to 425

Cut your sweet potatoes in half lengthwise and put them face down on a cookie sheet.  Put in the oven for 25-30 minutes depending on how thick they are. 

While the potatoes cook, heat up a skillet over med/high heat.  Add oil, cooking garlic and onions until translucent.  Add ground turkey.  When turkey is half way done, add spices.  Finish cooking.

Scoop insides of sweet potatoes out of the skins being careful not to break the skins. Mix the potatoes with the turkey mixture, the scoop back into the skins.  Place on cookie sheet, face up, back into the oven and cook for 3-5 more minutes. 

Cheeseburger Casserole

6 ounce whole wheat rotini pasta (dry)
2 teaspoons extra virgin olive oil
1 large onion, finely chopped (about 1 1/2 cups)
2 garlic cloves, minced
1 pound ground turkey
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato paste
28 ounces diced tomatoes
2 tablespoons Dijon mustard
1 1/4 cups reduced fat shredded cheese (I used Mexican blend)
1/4 cup dill pickles, chopped

Preheat the oven to 350 degrees.  Spray a 2-quart casserole dish (or a 9×13 baking dish) with cooking spray.  In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.

In a large skillet, heat the oil over medium-low heat.  Add the onions and cook until soft, about 5 minutes.  Stir in the garlic and cook for 30 seconds.  Stir in the ground turkey, season with salt and pepper, and cook until browned.  Stir in the tomato paste, then add the tomatoes and mustard.  Let the mixture bubble gently until it is slightly thickened, about 2-5 minutes.

Toss the meat mixture with the pasta and spread it into the prepared baking dish. Top with the cheese and bake until the cheese is melted, about 15 minutes.  Sprinkle the chopped pickles over the top and serve.

Serves 6.

Recipe from Mimi's Fit Foods

Cowboy Caviar

1 Can Black Beans
1 Can Black Eyed Peas
1 Cup fresh Tomatoes diced
1 jalepeno seeded and finely diced
1 Cup corn (fresh, canned or frozen is fine)
1-2 Avocados chopped
3/4 Cup red/orange bell peppers chopped
1/2 Cup finely chopped red onion
1/3 Cup chopped cilantro
Dressing
1/3 Cup avocado oil
1/4 Cup fresh lime juice (1-2 limes)
1 Tbsp honey
1 tsp chili powder
1 tsp cumin
salt and pepper

Mix together first set of ingredients in a large bowl.
Whisk together the dressing in a small bowl and pour over mixture.
Serve with chips.

Instant Pot Mexican Chicken

1 1/2 Cups Brown Rice
3/4 Cup Salsa (Sometimes I throw in a whole cup, and I like fresh best or Costco)
1 Can kidney beans, drained/rinsed
1/2 Cup frozen corn (I don't always add this)
1 1/2 cups chicken stock
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cumin
1 tsp salt
12-16oz chicken breasts (I use 2 costco frozen breasts)
Toppings
Cheese, avocado, sour cream, cilantro, fresh limes, chips

Instructions:
1. Place rice, salsa, beans, corn, and chicken stock in the instant pot.  Stir to combine.
2. Nestle the chicken breasts (I use frozen, but thawed is fine) down into the rice liquid mixture.  Sprinkle all seasonings on top of the chicken mixture.
3. Secure the lid and cook on HIGH PRESSURE for 24 minutes on manual.
4. NPR the instant pot for a few minutes then quick release the remainder.  Remove the chicken, shred, then add back to the pot.  Stir together and serve with toppings of choice.

Recipe from Meaningful Eats with a few adjustments on seasonings.  (I added more!)