Witney's Veggie Dip

2 c. sour cream

2 c. mayonnaise

2 c. grated cheese

1 bunch green onions

1 pkg. Hidden Valley Ranch

Insta pot Lazy Lasagna

Ingredients

• 1 pound ground beef (can also use Italian sausage)
• ½ teaspoon garlic powder
• 1 Tablespoon Italian seasoning
• 12 ounces bow tie pasta
• 2 cups beef broth
• 26 ounces spaghetti sauce
• ½ cup sour cream
• ¾ cup shredded Mozzarella cheese
• ½ cup shredded Parmesan cheeseoptional topping
• Fresh Chopped basil optional topping

Instructions

• Press the SAUTE button and when it has heated up, add ground beef, garlic powder, and Italian seasoning. Cook until ground beef is no longer pink
• Drain grease if desired.
• Dump uncooked bow tie pasta on top of meat and spread evenly.
• Pour beef broth on top of the pasta, covering as much (if not all) of the pasta as possible.
• Pour the spaghetti sauce on top of the pasta. Do not mix – just leave as is.
• Place lid on top of Instant Pot and turn valve to SEALING (not venting).
• Press MANUAL (or PRESSURE COOK) and set timer for 4 minutes.
• Once it's done cooking, do a QUICK RELEASE of the pressure (if foam and bubbles start spewing out, move the valve back to venting and wait a minute or two for some of the pressure to die down before opening the valve back up).
• Remove the lid
• Stir in the sour cream and mozzarella cheese and mix until sour cream and cheese are completely melted and smooth.
• Dish and serve topped with Parmesan cheese and fresh basil. 

Cake mix cookies

Ingredients 

• 1 (15.25-ounce) box cake mix
• ½ scant cup vegetable oil , or 7 TB melted butter
• 2 large eggs

Optional Mix-in’s: Chocolate chips, M&M’s, Rolo's, etc.

Instructions

Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside.
In a large bowl, stir the cake mix, oil, and eggs until combined. If you have time, refrigerate the dough 15 to 20 minutes (it will make it a little easier to work with, since it is sticky).
Using a medium scoop or spoon, scoop the dough onto the baking sheet. Top with additional toppings, if desired. Bake 9 to 11 minutes, or until the cookies are set. You don’t want them to brown. 
Let cool a couple minutes on the baking sheet and then transfer to a cooling rack. Store in a covered container up to 3 days.

Copycat Chipotle Chicken

Ingredients

• 4 lbs boneless skinless chicken thighs or breasts
• 4 garlic cloves
• 1 small white or red onion, quartered
• ¼ cup distilled vinegar
• 2 tbsp ancho chili powder
• 2 tsp cumin
• 1 tsp dried oregano
• 4 tbsp oil , divided (vegetable, canola, rice bran)
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 1 chipotle pepper in adobo sauce
• 2 tbsp adobo sauce

Instructions

Marinade 

1. Add garlic, onion, vinegar, ancho chili powder, cumin, oregano, 2 tbsp oil, salt, pepper, chipotle pepper, and adobo sauce to the blender or a food processor and blend until smooth. 

2. Place the chicken thighs in a large Ziplock bag and pour in the marinade. Close the bag and mix everything together until the chicken thighs are coated. Place into the refrigerator for at least 2-3 hours or overnight. 

Grill instructions

1. Preheat grill to medium-high heat and coat grill with 1-2 tablespoons of oil and grill each side for 3-4 minutes or until internal temperature reaches 165 degrees F. You may need to cook all of the chicken in batches to avoid overcrowding the skillet, depending on size. 

2. Allow chicken thighs to rest and roughly chop. 

Stovetop instructions

1. Heat 2 tbsp oil in a large skillet over medium-high heat and cook on each side for 3-4 minutes or until internal temperature reaches 165 degrees F. You may need to cook all of the chicken in batches to avoid overcrowding the skillet, depending on size. 

2. Allow chicken thighs to rest and roughly chop. 

Oven instructions

1. Preheat oven to 450 degrees. Place chicken thighs in a large baking dish and bake for 18 minutes. 

2. Remove baking dish from oven and place aluminum foil on top and bake for another 4-5 minutes.

3. Allow chicken thighs to rest and roughly chop.

Copycat Chipotle Steak

• Ingredients 
•    3 cloves garlic
• 2 tablespoons adobo sauce (see note 1)
• 2 tablespoons ancho chile powder(see note 2)
• 2 tablespoons olive oil or rice bran oil, plus more for the cooking surface (see note 3)
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano (see note 4)
• Salt and freshly ground black pepper
• 4 pounds steak such as sirloin, round steak, or flat iron steak (see note 5)

Instructions 

• To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
• In a large zipper-top plastic bag or bowl, add steak and marinade, tossing to coat. Let the beef marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator. Bring to room temperature for at least 30 minutes before cooking.
• In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add marinated steak to the skillet and cook, stirring occasionally, until the temperature reaches 120 to 125 degrees F for rare or 130 to 135 degrees F for medium-rare. Depending on the size of your skillet, you can cook the steak in batches.
• Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa

Sheetpan Honey Garlic Chicken and Veggies

INGREDIENTS

• 4+ 1 ½ Tablespoons olive oil divided
• 3 Tablespoons honey
• 3 cloves garlic minced
• 1 Tablespoon low-sodium soy sauce or coconut aminos
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 1 pound chicken breast or tenderloins
• 4 medium red potatoes
• 2 cups chopped fresh broccoli florets

INSTRUCTIONS

Oven Directions:

• Preheat oven to 400°F/200°C. Lightly oil a baking sheet or line it with foil and mist with cooking spray.
• In a small bowl, whisk together 4 tablespoons olive oil, honey, garlic, soy sauce, salt, and pepper. Combine the olive oil mixture and chicken in a resealable bag or other container or dish. Coat the chicken well, then let marinate while you prepare the potatoes and broccoli.
• Rinse the potatoes and cut them into 1-inch cubes or pieces. Cut the broccoli florets into bite-size pieces. Place potatoes and broccoli in a single layer on the prepared baking sheet. Drizzle 1 to 1 1/2 tablespoons olive oil and season with salt and pepper. Stir around to coat, then return potatoes and broccoli to a single layer.
• Place the chicken in a single layer over the potatoes and broccoli and pour the marinade mixture over all.
• Cook in the preheated oven until the chicken is completely cooked through (internal temperature of 165°F/75°C) and potatoes are fork-tender, about 25-30 minutes. Then broil on high for 2-3 minutes, or until chicken is caramelized and veggies are slightly charred, or cooked to your liking.

Dump and Bake Parmesan Chicken

 

425 for 35 minutes

1 box uncooked rotini pasta

1 bottle of garlic and parmesan wing sauce

1 cup milk

2 cups chicken broth

3 cups chicken breast

1 block cream cream cheese

1 bag frozen broccoli florets

Cover with foil and bake. Mix together and sprinkle with 1 cup Parmesan cheese. Bake uncovered for 5-10 mins.