Sunday, April 9, 2017

COMPANY CHICKEN (Trisha Yearwood)

4-6 chicken breasts
2-3 envelopes of Italian dressing/Onion soup mix
2T oil
2T butter
1lb mushrooms, sliced
salt and pepper
I can cream of mushroom soup
6oz cream cheese
3/4c dry white wine or sherry
2t fresh parsley

Preheat oven to 350* Coat chicken breasts in dressing/soup mix. Heat oil in a large skillet over med-high heat. Add chicken and cook until browned (about 4min). Turn chicken, add butter, and cook 3min more. Transfer to a baking dish. Add mushrooms to skillet and season with salt and pepper. Cook about 5min. Add mushrooms to baking dish. Combine soup, cream cheese, and wine to skillet and cook until blended. Pour over chicken and bake 45min. 


2 1/2c almond flour
2t cinnamon
1/4t nutmeg
1/2t salt
1t baking soda
3 eggs
1/2c honey
1/4c yogurt or sour cream
3 ripe bananas, mashed
1t vanilla

Preheat oven to 350* Grease a loaf or bundt pan. Whisk together eggs. Whisk in honey, yogurt, bananas, and vanilla until well combined. Stir in dry ingredients. Pour into pan and bake 50-60min.

ALFREDO SAUCE (The Recipe Critic)

This alfredo sauce comes out perfect every time! Can be used over pasta, chicken, veggies, etc. We make it ahead and keep in a mason jar in the fridge for quick weeknight meals and school lunches. Add a little milk when reheating.
1 stick butter
2c heavy cream or half and half
4oz cream cheese
1t minced garlic
1t garlic powder
1t italian seasoning
salt and pepper
1c grated parm cheese (we use half fresh, half powdered)

In a med saucepan ass butter, cream, and cream cheese. Cook over med heat whisking until melted. Add seasonings. Add parmesan and whisk until smooth. Simmer for 3-5min until it thickens.


2lbs flank steak, cut into 1/4in strips
1T oil
4t garlic
1t ginger
onion, strips
peppers, strips
optional veggies of choice (broccoli, carrots, bok choy, etc)
1/2c soy sauce
1/2c water
1/2c brown sugar
3T cornstarch
3T water
3 green onions, sliced
sesame seeds

Season beef with salt and pepper. Saute high, add oil and brown beef. Remove from pot. Add garlic, ginger, and veggies. Saute 2min. Add soy sauce, water, and brown sugar. Add beef. Cook on Manual high for 12min. Quick release and remove lid. Stir cornstarch into water and add to pot. Cook until thick. Top with green onions and sesame seeds to serve.


2T coconut oil
1 onion, quartered
2lbs chicken breast, cut into strips
2 sweet potatoes, peeled and cubed
1 sweet pepper, strips
1-2T thai red curry paste
2t curry powder
2t turmeric
2t ginger
3c chicken broth
2t sugar
1 can coconut milk
2 1/2T lime juice

Turn on Instant Pot on Saute high. Add coconut oil, onion, and peppers- sauté for 1min. Add chicken and sweet potatoes and sauté until outside of chicken is white. Add curry paste, curry powder, turmeric, and ginger- stir well. Add chicken broth, salt, and sugar. Cover pot and cook on Manual for 10min. Quick Release and stir in coconut milk and lime juice. Top with cilantro when serving.