Beef salad sandwiches

I thought this was a fun idea and that I'd pass it along. We just had beef salad sandwiches the other day. I've only ever had chicken salad, tuna salad, egg salad....but this lady uses her leftover Sunday roast beef and adds these ingredients to it. She didn't have measurements, but I thought I could probably handle it. Beef, chopped sweet onion, chopped celery, chopped Dave's spicy pickle spears, Mayo, honey mustard and salt and pepper. It was SO good. Plus I love awesome ideas for leftovers

Peanut Butter Bars

3/4 cups butter
3/4 cups sugar
3 eggs
3/4 cups brown sugar
1 1/3 cups flour
3/4 cup peanut butter
3/4 t baking soda
1/3 t salt
1 1/2 t salt
1 1/2 t vanilla
1 1/2 c rolled oats

combine all ingredients. Spread on a greased cookie sheet. Bake 350 degrees for 10 to 15 minutes. Beat 1 cup peanut butter and spread on warm bars. Frost with chocolate frosting.

Easy Instapot Beef Stew

2 pounds frozen beef stew meat or soup bones
1 TBSP Seasoning Salt
1/2 tsp pepper
1 large onion diced
3 bay leaves
1/2 cup worcestershire sauce
1 pound dried pinto beans
5 1/2 cups water

Add to instapot - cook for 38 minutes
Release pressure

Add 4 medium potatoes, washed and diced
4-5 carrots peeled and sliced
1 stalk celery, diced

Cook for 7 more minutes

Bacon Ranch Chicken and Rice

6 Slices Bacon Diced
1 Tablespoon Olive Oil
1 Large Onion Diced
1 1/2 Pounds Frozen Chicken Breasts
Salt To Taste
Pepper To Taste
1 Teaspoon Garlic Powder
1 Cup Long Grain White Rice
1 Packet Ranch Mix
1 1/2 Cups Chicken Broth

Put everything into the Instapot and cook for 25 minutes. 
Top with shredded cheese

Avocado Cream and Zoodles

1 zucchini
1/2 avocado
20 basil leaves
1.5 tbsp oil
3 brown mushrooms
1 garlic clove
1 tsp lemon juice
1/4 tsp salt

Spiralize zucchini. Slice mushrooms
In a food processor, blend avocado, basil, oil, lemon juice, and salt until creamy.
add 1/2 tbsp of oil in a friying pan and cooki the mushrooms until tender.  Add the zucchini noodles until the get hot. Add the avocado cream, mix everything together and serve.

Instant Pot Chicken, Broccoli, and Cheese Soup

Instant Pot Chicken, Broccoli, and Cheese Soup

Ingredients

• 1 16 oz bag frozen broccoli or frozen broccoli/cauliflower
• 1/2 onion minced or pureed
• 4 frozen chicken breasts
• 2 can cheese soup
• 4 cups chicken broth or water
• (Optional: 1 cup rice)
• 2 teaspoon oregano
• Salt and pepper to taste
• Shredded cheese optional garnish

Instructions

1. Place all ingredients in Instant Pot and give it all a good stir.
2. Place the lid on the IP and select the "Soup/Chili" setting for 25 minutes.
3. Seal and cook, when tier is up preform a natural release.
4. Check the chicken with a meat thermometer for an internal temperature of 165F.
5. Remove chicken and shred/cut up. Add chicken back in.
6. Taste and adjust seasoning.
7. Serve with an optional garnish of additional cheese and/or sour cream, and tortilla strips.

Zuppa Toscanna

Zuppa Toscanna
1 lb ground sausage
1 large onion, large dice
1/3 head of cauliflower (broken into 1 in-ish pieces)
1/2 bunch of kale (remove ribs and slice into ribbons)
1/2 c milk
4 cups beef or chicken stock (we prefer beef)
1 tbsp garlic powder
Salt and pepper to taste

Brown sausage
Cook onions in sausage until translucent
Add garlic powder, salt pepper.
Add milk, stock, cauliflower, kale and simmer until cauliflower is cooked
Add additional salt and pepper if needed.