Insta Pot Mac and cheese

 Instant Pot Mac and Cheese

Prep Time 5 minutes

Cook Time 5 minutes Total Time 10 minutes

Servings 8

Calories 206kcal

Ingredients

16 Ounces Uncooked Elbow Macaroni

4 Cups Chicken Broth

2 Tablespoons Butter

1 Teaspoon Hot Pepper Sauce

1 Teaspoon Garlic Powder

1/2 Teaspoon Pepper 

1/2 Teaspoon Salt

2 Cups Shredded Cheddar Cheese

1 Cup Shredded Mozzarella Cheese

1/2 Cup Shredded Parmesan Cheese

 1/2-1 Cup Milk

Instructions

1. Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.

2. Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.

3. Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.

Notes

NOTE ABOUT MEASURING: This recipe calls for one,16 ounce box of dried elbow macaroni. If you are measuring from a large bag, this is equal to 4 cups dry measure. The 16 ounces is also equal to 453 grams.

NOTE: Some people say that they find this "stringy"

Mozzarella is a stringy cheese, if you don't like that texture, use a different cheese, or all cheddar. Also, keep in mind that you MUST add the cheese in 3-4 handfuls, stirring between each addition, don't add all of the cheese at once.

NOTE: The cheeses listed in the recipe have produced the best flavor that have found. Feel free to use your family's favorite cheese combination.

NOTE: For the milk, start with ½ cup and add up to one cup if you find it needs to be thinned out a little bit more.

Spinach dip

1 10 oz box/bag of thawed frozen spinach, drained 

1 cup mayonnaise 

1 8 oz block of cream cheese 

1 jar drained artichoke hearts 

1 cup sour cream 

2 minced garlic cloves

Onion powder to taste 

2 cups shredded mozzarella cheese 

Place ingredients in your slow cooker, cover, place on high for 2 hours, stir when done, enjoy

Quick Chicken Enchiladas

 Ingredients

11/2 lb boneless, skinless chicken thighs, cubed

3 Tbsp low-sodium taco seasoning mix

1 Tbsp olive oil

1 1/2 cups frozen corn kernels

1 large onion, chopped

1 (7-oz) can diced green chiles

1/4 cup water

12 soft taco-size flour tortillas

11/2 cups shredded Mexican-blend cheese

Refrigerated salsa (optional) 1 avocado, thinly sliced (optional)

Instructions

1.Preheat broiler. Toss chicken with taco seasoning. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes. Add corn and onion; cook 5 to 7 minutes or until browned. Add green chiles and, if needed, water if skillet is dry; cook 1 to 2 minutes or until thoroughly heated.

2. Fill tortillas with chicken mixture. Roll up, and place side by side in a 13- x 9-inch baking dish coated with cooking spray. Top with cheese.

3. Broil 2 to 3 minutes or until golden brown and cheese is melted. If desired, serve with salsa and avocado.

Balsamic Oregano pork chops

 Ingredients

2 Tbsp coconut oil, melted (or avocado oil)

2 Tbsp Dijon mustard

2 Tbsp balsamic vinegar

1 tsp dried oregano

2 cloves garlic, minced

6 (6-oz) bone-in pork chops

1/2 tsp salt

1/2 tsp pepper

Instructions

1. Preheat grill to medium-high heat. Whisk together oil, mustard, vinegar, oregano, and garlic; brush over pork. Sprinkle pork with salt and pepper.

2. ill pork, covered, 5 to 7 minutes per side or until done.

Paleo Shepherd's Pie

Ingredients

11/2 lb grass-fed ground beef

1 onion, chopped

1 (12-oz) pkg broccoli florets 2 carrots, chopped

1 cup organic beef broth

1 Tbsp balsamic vinegar

1 Tbsp arrowroot

3/4 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp onion powder

Instructions

1. Cook beef and onion in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet.

2. Stir in broccoli, carrots, and broth; bring to a boil, reduce heat, and simmer 5 minutes or until vegetables are tender.

3. Whisk together vinegar, arrowroot, salt, pepper, garlic powder, and onion powder in a small bowl; add to beef mixture, and cook, stirring often, until slightly thickened.

Serve over mashed cauliflower or potatoes 

Teriyaki pork and broccoli stir fry

Ingredients

2 (12-oz) pkg broccoli florets

1 (10-oz) pkg shredded carrots

4 Tbsp sesame oil, divided 2 (1-lb) pork tenderloins, thinly sliced

3 (8.8-oz) pouches microwavable long-grain white rice 1 cup teriyaki sauce

Instructions

1. Cook broccoli and carrots in 2 Tbsp hot oil in a large, deep skillet over medium heat 4 to 5 minutes or until crisp-tender. Remove from skillet, and keep warm.

2. Cook pork in 2 Tbsp hot oil in same skillet over medium-high heat 5 minutes or until done, stirring occasionally.

3. Meanwhile, heat rice according to package directions.

4. Return vegetables to skillet; add teriyaki sauce and cook until thoroughly heated. Serve over rice.

Bacon and Apple Pork

 Ingredients

6 slices center cut bacon, chopped

2 (1-lb) pork tenderloins, trimmed

1 tsp salt, divided

1 tsp pepper, divided

1/2 cup low-sodium chicken broth

2 Tbsp apple cider vinegar 3 apples (such as Honeycrisp), sliced

1 tsp dried crushed rosemary

Instructions

1. Cook bacon in a large nonstick skillet over medium-high heat 5 minutes or until crisp; drain, reserving 2 Tbsp drippings in skillet.

2. Meanwhile, cut pork into 11/2-inch-thick medallions; pound pieces to 1/2-inch thickness using a meat mallet. Sprinkle pork with 1/2 tsp each salt and pepper.

3. Cook pork, in batches, in hot drippings over medium-high heat 2 to 3 minutes per side. Remove from skillet; cover and keep warm.

4. Add broth and vinegar to hot drippings; bring to a simmer. Add apples, rosemary, and 1/2 tsp each salt and pepper. Cook 2 to 3 minutes or until apples are crisp-tender.

5. Serve pork with apples; sprinkle with bacon.