CHICKEN AND DUMPLINGS (IP) (Margin Making Mom)

• 2 chicken breasts, cut in half
• 7c chicken broth
• 2 stalks celery
• 2 carrots
• 1 onion, chunks
• salt and pepper

DUMPLINGS:

• 3c flour
• 1T baking powder
• salt
• 1c + 2T milk

Place chicken, broth, celery, onion, and carrots in Instant Pot. In a bowl, stir together dumpling ingredients. Turn onto a floured surface and roll to 1/4in thick. Use pizza cutter to cut into strips or squares. Add to Instant Pot and stir. Seal lid and cook on Manual for 3 min. Allow a natural release (30-40min). Take off lid and stir. Remove chicken and shred with a hand mixer for 30sec. Veggies may be removed if desired. Add chicken to pot and stir. 

LASAGNA BESCIAMELLA (Valerie Bertinelli)

MEAT RAGU:

• 3T olive oil
• 1 onion, chopped
• 2t garlic
• 1lb ground beef
• 2t salt
• pepper
• 2 jars spaghetti sauce

BESCIAMELLI:

• 3c whole milk
• 1stick butter
• 1/2c flour
• 1/8t nutmeg
• salt and white pepper

LASAGNA:

• 1lb lasagna noodles
• 2 1/4c parmesan-reggiano cheese
• 8oz shredded mozarella

Cook onion and garlic in oil and brown beef. Add sauce, salt, and pepper and simmer. To make besciamelli: Heat milk over med heat until just simmering and turn off heat. Melt butter in a med saucepan over med-high heat. Add flour to butter and whisk until thickened, about 2min. Add hot milk, whisking constantly. Add nutmeg, salt, and pepper. Bring to a boil. Whisk for 2min.

 

Preheat oven to 350* Assemble lasagna in a 9x13 dish. Sauce, 3 noodles, 1/4 besciamelli, 1/3 parm-reg cheese. Add sauce, 3 noodles, 1/4 besciamelli, 1/2 mozz. Add sauce, 3 noodles, 1/4 besciamelli, 1/3 parm-reg. Final layer- sauce, 1/2 mozz, 3 noodles, 1/4 besciamelli, and sauce. Cover with foil and bake 35 min. Remove foil and bake20 min. Add remaining parm-reg during last 10min. Let set for 10min before serving.

 

RANCH PRETZELS

• 1 (15oz) bag sourdough pretzels
• 14T butter, melted
• 1pkg Hidden Valley Ranch dressing mix
• 1/4t lemon pepper
• 1/4t garlic powder
• 1/4t dill

Preheat oven to 275* Break up pretzels and spread on a cookie sheet. Mix all seasoning into butter and pour over pretzels. Bake 1 hour, stirring every 15min. Cool and store. 

BROCCOLI SALAD WITH BLUEBERRIES AND APPLES (Kristine's Kitchen)

SALAD:

• 1 1/2lbs fresh broccoli, bite-sized pieces
• 1c fresh blueberries
• 1/4c red onion, diced
• 1/2c dried cranberries
• 1/4c sunflower seeds
• 1 apple, bite-sized pieces
• 1T lemon juice

DRESSING:

• 1c Greek yogurt
• 1/4c honey
• 1T lemon juice
• 2t apple cider vinegar
• 1T poppy seeds

Toss apple with lemon juice and stir together salad ingredients. Whisk together dressing and stir to coat.

BANANA OAT COCONUT COOKIES (GF, DF, Paleo)

• 3 ripe bananas, mashed
• 1t vanilla
• 1/4c oil
• 2c GF oats
• 2/3c almond flour
• 1/3c shredded coconut
• 1/2t cinnamon
• 1/2t salt
• 1t baking powder
• 6-7oz dark choc chips

Preheat oven to 350* In a large bowl combine bananas, vanilla, and oil. In another bowl whisk oats, almond flour, coconut, cinnamon, salt, and baking powder. Stir together all ingredients until combined. Fold in choc chips. Spoon onto lined baking sheet. Bake on top rack for 12-14min.

MINT CHOCOLATE PUDDING COOKIES

• 1c sugar
• 1 stick butter
• 1 egg
• 1/2c sour cream
• 1 (3.4oz) instant vanilla pudding
• 1/2t salt
• 2c flour
• 2t mint extract
• food coloring
• 1 1/2c choc chips

Preheat oven to 375* Cream sugar and butter with a mixer. Add egg, sour cream, and pudding mix. Add flour, salt, and baking soda until well combined. Add mint extract and food coloring to achieve green color. Spoon onto greased cookie sheet and bake for 10min.

SUNDAY POT ROAST (IP-Favorite Family Recipes)

• 3 lbs. beef chuck roast
• salt to taste
• 4 Tbsp. olive oil divided
• 2 c. beef broth
• 1 pkg onion soup mix
• 1 white or yellow onion, quartered
• 1 lb. baby fingerling potatoes
• 1 c. baby carrots

 

1. Sprinkle pot roast with salt and set aside.
2. Add 2 Tbsp. Olive oil to Instant Pot and set to "Saute".
3. When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
4. Add beef broth to Instant Pot.
5. Add vegetables, 2 Tbsp. olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix.
6. Put veggies in Instant pot and distribute evenly around roast.
7. Place lid on Instant pot with steam valve closed.
8. Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure (70 minutes seems to work ok, judge the time depending on the size of your roast).
9. Do a natural release for at least 10 minutes, then quick release.
10. Remove roast from instant pot, shred with fork, and serve with vegetables.
11. Use extra drippings from the instant pot to make gravy or au jus.