Chicken Potpie

INGREDIENTS

• 1 cup onion chopped
• 1 cup celery chopped
• 1 cup carrot chopped
• 1/3 cup butter
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 cup 1% milk you may also substitute skim, 2% or whole milk but the nutrition facts will change
• 2 cups chicken cooked, chopped
• 1 cup peas thawed from frozen
• 1 tsp. salt
• 1/2 tsp. pepper
• 4 unbaked pie crustshomemade or store-bought

INSTRUCTIONS

• TO MAKE FILLINGSaute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and milk; cook, stirring constantly until thickened and bubbly.
• Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important!
• FREEZING INSTRUCTIONS:At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
• Or you may also assemble the whole pie and freeze whole.
• To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
• Cover with foil, label and freeze. See below for preparation instructions
• TO PREPARE POT PIE FROM FRESHPreheat oven to 375 degrees.
• Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
• Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.
• TO PREPARE POT PIE FROM FROZENThaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above and bake accordingly. OR you may bake the whole pie from frozen.
• To do so, preheat oven to 375 degrees.
• Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies--if you're just making one pie it will just serve 8).
• Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer!

Roasted Broccoli Tortellini

Ingredients:

2 teaspoons coconut oil

2 cups broccoli florets, cut into bite sized pieces

1/4 teaspoon garlic salt

2 tablespoons butter

1 package (9 oz.) cheese tortellini, cooked according to package directions 

1 teaspoon lemon juice

1/2 teaspoon lemon zest

2 tablespoons pine nuts

Directions:

Heat oven to 400 degrees. Toss broccoli with garlic salt and melted coconut oil. Roast broccoli on baking sheet until it gets browned at the edges and crispy (about 15 minutes). Add butter to skillet over medium heat, once melted add cooked tortellini. Toast the tortellini and butter until butter takes on a light brown color and nutty aroma. Add roasted broccoli, lemon juice, and zest; tossing to combine and just heating through. Garnish with pine nuts.

Cheesy Sausage, Rice, and Spinach

Ingredients

1 Tbsp olive oil

24 oz chicken sausage, sliced lengthwise, then into bite-sized pieces (I used 2 packages of Johnsonville Chicken Apple Sausage)

1/2 of a medium onion, diced

4 large garlic cloves, minced or pressed

2 cups brown rice

3.75 cups water

1 chicken bouillon cube

1.5 cups shredded sharp cheddar, divided

16 oz fresh spinach

Instructions

Turn Instant Pot onto sauté mode. Add olive oil and heat for about two minutes, until shimmering. Add sausage and cook until lightly browned, stirring occasionally. Add onion and saute for another two minutes, or until onion is tender.

Add garlic and continue sauteing for another 30 seconds. Stir in rice and continue cooking over medium heat for two minutes, stirring occasionally, or until rice is slightly toasted.

Pour in the water and bouillon cube and stir to incorporate any browned bits on the bottom. Put the lid on the Instant Pot and change to “Rice” setting or 12 minutes on high pressure. When complete, use the vent to do quick release. When the pressure valve drops, open the lid.

Fluff the rice, then stir in the cheese of the cheese. Add in the spinach a handful at a time, stirring it in bit by bit until the cheese is melted and spinach is wilted.

Makes 8 servings.

Tuna Melts

• Ingredients 
• 2 5-ounce cans chunk light tuna, drained
• 1 medium shallot, minced (2 tablespoons)
• 2 tablespoons low-fat mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon minced flat-leaf parsley
• ⅛ teaspoon salt

• Dash of hot sauce
• Freshly ground pepper, to taste
• 2 tomatoes, sliced
• ½ cup shredded sharp Cheddar cheese
• 4 slices whole-wheat bread, toasted

• Active
  

  10 m

• Ready In

  15 m

1. Directions

1. Preheat broiler.
2. Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread ¼ cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.

Instant Pot Ribs

Ingredients

• 1 rack baby back ribs about 1 1/2- 2lbs
• 1 cup broth 
• 4 cloves garlic, pressed
• 1 onion, sliced
• 6 tablespoons dry rub
• barbecue sauce 

DRY RUB

• 2 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon black pepper
• 2 teaspoons lemon pepper
• 2 teaspoons oregano

Instructions

1 Rinse ribs and pat dry. Remove the thin membrane from the back of the ribs.

2 Cut slab into 2-3 pieces (enough so they fit into the Instant Pot) and coat with dry rub massaging it into the meat.

3 Place trivet in the bottom of your Instant Pot. Add broth.

4 Set ribs upright on the trivet (so they are not stacked on top of one another). Sprinkle with onion and garlic.

10 Close lid and select manual pressure and set the timer for 23 minutes (25 minutes if they’re extra meaty). Once done, allow the instant pot to natural release for 5 minutes.

11 Open valve to release remaining pressure.

12 Brush with barbecue sauce and broil or grill until slightly charred.

Chicken Divan

Ingredients

• 4 cups cubed, or shredded chicken
• 24–32 ounces frozen broccoli florets, thawed
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup heavy cream
• 1/4 cup chicken broth
• 2 bouillon cubes
• 1 teaspoon fresh ground pepper
• 1 cup grated cheddar cheese
• 2 tablespoons butter, melted
• 1/4 teaspoon kosher salt
• 3/4 cup plain breadcrumbs

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Instructions

1. Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray and set aside.
2. In a large bowl combine the chicken and broccoli evenly. Place the mixture into the prepared pan.
3. In a medium bowl whisk together the sour cream, mayonnaise, heavy cream, chicken broth, bouillon, and pepper. Pour the sour cream mixture evenly on top of the chicken and broccoli.
4. Sprinkle the cheese evenly on top.
5. In a medium bowl combine the butter, salt, and breadcrumbs. Evenly sprinkle the breadcrumbs on top of the cheese layer.
6. Bake for 25-30 minutes until warmed through and toasted on top.
7. Serve warm.