Spanish Rice

 

• 2 cups long grain rice
• 1/8 cup oil
• 8 oz tomato sauce
• 6 stems cilantro (optional)
• 1 tsp salt
• 1 tsp minced garlic
• 4 cups water (or 4 cups chicken lower sodium chicken broth - and no bouillon)
• 1 cube chicken flavored bouillon
• dash cumin
• dash garlic pepper

Instructions

 

• Heat oil in large frying pan on medium heat.
• Add rice and cook until golden brown.
• Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
• When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
• Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving.

*This makes a very large batch.  I split it into 4,  place the other 3 batches in ziplock bags and freeze.  Then works perfect when I need a side dish in the future.  To reheat I dump into a frying pan and warm on medium-high heat.

One-pot Black Pepper Chicken

 

Ingredients:

3 lb Boneless Skinless Chicken, cut into cubes

6 Tablespoons lite soy sauce (3 Tbsp reserved)

6 Tablespoons white vinegar (3 Tbsp reserved)

2 Tablespoons honey

2 Tablespoons olive oil

4 Cloves of garlic, minced

1 to 2 red bell peppers, seeded and cut into strips

1 1/2 teaspoons fresh ground pepper

Dash or 2 of ground Ginger

Mix 3 Tblsp soy sauce, 3 Tblsp vinegar, and honey in small bowl and whisk together.  Add chicken, toss to coat.  Let marinate in refrigerator for at least half and hour.

Add oil to large saute pan and heat on meduim-low.  Add garlic and cook for about 30 seconds until garlic gets fragrant and golden without burning.

Add marinated chicken, cook for about 3 minutes.  Add the remaining liquids from marinate and reserved soy sauce and vinegar, peppers, ground pepper, and ground ginger.  Cook for another 10ish minutes until chicken is cooked and peppers are softened.

Pairs well with a side of rice or quinoa.

Weight Watcher info: Serving size: 1 cup | Smart points: 4 | Calories: 199 | Total Fat: 8 g | Carbohydrates: 4 g | Fiber: 1 g | Sugars: 2 g | Protein: 27 g |

Istant Pot Mac and Cheese

 

Ingredients:

-2 cups Water or Chicken Broth

-2 Tbsp Butter

-1/4 tsp Salt

-Pinch of Pepper

-1/4 tsp Seasoning Salt

- 2 cups small Elbow Macaroni (I like *Barilla Gluten Free Elbows)

-1 cup Sharp Cheddar Cheese, Shredded (would not recommend the shredded bag stuff)

-2/3 cup Heavy Cream

1. Turn on Saute' function and pour the water/broth into the inner liner of instantpot.

2. Add butter, salt, pepper, and season salt.  Stir and bring to a simmer.

3. Stir in macaroni and close the lid, cancel the Saute' function.  Set the steam release knob to sealing.  Cook on HIGH at 4 MINUTES.

4. When cook cycle ends, quick release pressure.  

5. Open lid and stir pasta.  Add Cheese, stir well, letting cheese it melt.

6. Stir in the heavy cream.  Taste and adjust salt, if needed.

7.Let sit and cool for a few minutes and it will thicken.

Pumpkin Muffins

Pumpkin Muffins

 2 cups of gf kodiak flapjack mix

1 cup of milk

3/4 cup brown sugar

I egg

1/4 cup softened butter

3/4 cup pumpkin purée 

1 teaspoon cinnamon 

1/2 teaspoon of allspice 

1/2 teaspoon ginger

1/2 cup chocolate chips

Combine all ingredients in mixing bowl and blend until smooth. Feel greased muffin cups 3/4 full. Bake at 3:50 for 14 to 18 minutes or until golden brown and inserted toothpick comes out slightly moist.  makes 12 muffins

 Homemade Instapot Yogurt  

1/2 gallon of milk

1 can sweet and condensed milk (fat free also works)

1 cupish of plain greek yogurt 

Instructions...

Mix all ingredients and set intapot to yogurt setting for 10 hours. enjoy!!!

Add flovors after its done. Syrups work great. My favorite is homemade granola with berries

 GF Granola

4 cups GF old fashioned oatmeal

2 tsp Cinnamon

1/3 cup brown sugar

1/2 cup pure maple syrup

1/3 cup coconut oil

1 1/2 tsp vanilla

Instructions....

Combine all ingredients. Pour onto a lined baking sheet. Bake 325 for 20 mins stirring halfway in between. Let cool and break apart. Store in an airtight container for up to two weeks. Makes your house smell amazing!!:) I love to add this to any yogurt especially my homemade one.

Salsa Verde...Enhanced

1 container green salsa
1/2 bushel cilantro
1 tsp cumin
1 - 2 tablespoons sugar

Put all in blender and blend.