Puffy Egg Bake

I make a lot of egg bakes. They're easy, we usually have what we need on hand. I can throw in whatever and we like them. I usually use a combination of recipes or make it up as I go, but we've really been enjoying this one lately so I thought I'd document it. 12-14 eggs 2 Tbsp melted butter 1 C cottage cheese Some shredded cheese (whatever you have works...) Diced Ham (use as much or little as you want - or add a different protein) Minced onions Whisk it all together. Pour it into a greased 9x13 pan and bake at 375 (or 350 convection) for about 30 minutes. You can throw more cheese on top or not. Delicious. And packs a protein punch! You could add a variety of other veggies too but we keep it simple here!

Cauliflower Rice Veggie Bowl

• 1 bag of cauliflower rice (1 cup cooked)
• ½ Avocado
• 2 tablespoons Hummus ( look for no sugar added brands)
• ¼ cup chopped Carrots
• ½ Cucumber, sliced

• Heat pan and spray with cooking spray. Add cauliflower rice and season with some salt, pepper and paprika ( or can use a dash of any hot sauce of choice).
• Cook until golden color and remove from heat.
• Begin layering bowl with the 1st layer as cauliflower rice, then chopped carrots, cucumber, ½ sliced avocado and 2 tablespoons of hummus. Enjoy!

Nutritional Information (per serving):Calories:400 Fat: 10 g Saturated Fat: 1.5 g
Cholesterol: 0 mg Sodium: 42 mg Carbs: 6 g Fiber: 9 g Sugar: 0 g Protein: 22g

Healthy 30-Minute Instant Pot Moroccan Chicken

Moroccan Chicken from Urban Bliss Life

Ingredients

• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil divided
• 1.5 lbs Foster Farms® Simply Raised chicken thighs boneless, skinless
• 1.5 cups chicken broth
• 2 garlic cloves minced
• 1/2 cup finely diced onions
• 1 teaspoon ginger minced
• 3/4 cup uncooked quinoa
• 1 can chickpeas drained
• 1/2 cup dried cherries
• optional: finely chopped cilantro leaves or parsley leaves

Instructions

• In a small bowl, mix together paprika, turmeric, cumin, salt, and pepper.
• Coat chicken with spice rub as evenly as possible on both sides. Set aside on a plate.
• Add 2 tablespoons olive oil to the bottom of the Instant Pot pan.
• Press SAUTE mode on the Instant Pot.
• Add chicken to Instant Pot and cook until slightly brown. Then flip over each piece of chicken and continue cooking until that side is slightly browned. Remove from Instant Pot and set aside on a plate.
• Add remaining 1 tablespoon olive oil to the bottom of the pot.
• Add garlic, onions, and ginger. Saute for 2 minutes, stirring slowly.
• Add quinoa, dried cherries, chickpeas, chicken broth, and the browned chicken.
• Close the Instant Pot lid and be sure the knob is in SEALING.
• Press POULTRY (or manual) and set to 10 minutes.
• Instant Pot will bring contents to pressure and the display will say ON during this time. Once the contents have reached pressure, the Instant Pot will beep and start counting down 10 minutes. At the end (when those 10 minutes are up), use tongs to very carefully turn the knob to VENTING in order to Quick Release.
• Once the float valve pin is down, and steam stops being released through the valve (this can take a few minutes; your time may vary), press CANCEL and carefully open the lid.
• Chicken will be done if a thermometer registers 165 degrees F.
• Plate, garnish with optional cilantro or parsley leaves, and serve immediately.

Notes

You may substitute raisins or dried apricots in place of dried cherries.

I make this in my 8-quart Instant Pot Duo, but you could also make this in a 6-quart pressure cooker. (Do not attempt to make this in a 3-quart pressure cooker). If using a 6-quart pressure cooker, just be sure to sauté the chicken in one layer; if they will overlap, then sauté in two batches. 
Carrie's Notes: I didn't add any fruit (raisins, apricots or cherries - because I didn't have them. I also didn't add cilantro because it's the devil.  Overall I really loved this recipe & will be making it again!

Instant Pot Chicken & Wild Rice

from Adventures of a Nurse

Instant Pot Chicken and Wilde Rice

Ingredients

• 1 tbs olive oil
• 4 cloves garlic
• 1 small onion
• 1 pound Chicken Breast
• 1 tbsp Italian Seasonings
• 2 cups wild rice
• 4 cups chicken broth
• Salt
• Pepper
• 16 oz cannellini beans [cans] (I used a can of chick peas...because that's what I had!)

Instructions

1. Place Pot on saute
2. Add Olive Oil, Onion, garlic and cook till tender about 1-2 minutes
3. Add Chicken and brown outside about 2-3 minutes
4. Add Seasonings, Rice, Beans, and Broth 
5. Place Pot on Manual (or pressure cook) LOW PRESSURE Or use your Rice button for 12 minutes. 
6. Do A Quick Release

Gluten Free Monster Cookies

From a patron at the Mt. Royal Library

1 1/2 C peanut butter (I use creamy)
1 C brown sugar
1 C white sugar
1 stick butter, softened

Mix

then add:
3 large eggs
1 Tbsp vanilla

Next add & mix
4 1/2 C quick cooking oatmeal (my old fashioned oats worked fine)
2 tsp baking soda

Stir In
1 C M&Ms
1 C choc chips (optional)

Drop in small mounds to make medium sized cookies. Bake at 350 on a greased cookie sheet (who does this??) or parchment paper for 10-12 minutes. Cool for 5 minutes on a cookie sheet before moving to a cooling rack.

Enjoy!

Editor's Note: I did not have M&M's so used a cup of butterscotch chips & a cup of chocolate chips. Next time I think I would do 1/2 cup of each...I also would maybe reduce the amount of sugar (2 cups!!) but I don't know how that would affect the texture. Since there's not many other ingredients (ie: flour) I didn't want to muck it up my first time making them.

They are chewy & delicious!

Loaded Cauliflower Soup

From Delish. 

This was delicious! Perfect for a cold winter's night and low in carbs too. It could always use more bacon. I did add some shredded cheddar in at the end. Delish!

Ingredients:

2 heads cauliflower, cut into florets

2 tbsp. olive oil

kosher salt

Freshly ground black pepper

6 sprigs thyme, divided  

4 slices bacon

1/2 large onion chopped

2 cloves garlic, minced

1/4 c. white wine

6 c. low-sodium chicken broth

1 bay leaf

1 1/2 c. heavy cream

Shredded cheddar, for garnish

Chopped chives, for garnish

1. Preheat oven to 425°. Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter 4 thyme sprigs on top.
2. Bake until cauliflower is golden and tender, about 20 minutes.
3. In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.
4. Add onion to bacon fat and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes.
5. Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes. 
6. Remove bay leaf and thyme sprigs from soup. Using an immersion blender, purée soup until smooth. (Alternatively, you can use a blender. Let mixture cool for 5 minutes then fill the blender halfway. Cover with the lid, but leave one corner open, then cover the lid with a kitchen towel to catch splatters. Pulse until smooth. Repeat as many times as necessary. Return puréed soup to dutch oven.)
7. Season to taste with salt and pepper then stir in heavy cream. Serve warm with cheddar, chopped bacon, and chives.

Chicken Tikka Masala

From Tasty Thin

On my on-going quest to be gluten-free (wheat & yeast allergies recently confirmed) and trying the Whole30 diet last year...and trying to be more adventurous with my recipes, I tried this. It was delicious! Super easy in the Instant Pot too (crock pot instructions at the end). I serve with jasmine or cauliflower rice. Enjoy!

Ingredients

• 2 lbs boneless skinless chicken breast
• 1 small onion, chopped
• 1/2 yellow bell pepper, chopped
• 2 tablespoons butter or ghee for Whole30
• 1 teaspoon cumin
• 1 teaspoon coriander
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (or more to taste)
• 1 1/2 teaspoon sea salt
• 15 oz can diced tomatoes
• 1/2 cup full fat coconut milk
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger

Instructions

• Set your Instant Pot to Saute.  Add butter, onion, and yellow peppers and cook for 3-4 minutes until veggies start to soften.
• Add garlic, ginger, spices and salt and cook for an additional 1-2 minutes. 
• Add tomatoes and coconut milk and stir well to combine.  Place chicken on top of mixture.  Close the lid and set to Poultry (or Manual setting for 15 minutes).
• When cycle is complete, remove chicken and shred.  Using an immersion hand blender, puree the sauce.  Add the chicken back to the sauce and adjust seasoning to taste.

For the Slow Cooker

• Combine onion, yellow pepper, spices, salt, tomatoes, and coconut milk in a slow cooker.  Place chicken on top.  Cook on High 3-4 hours or Low for 6-8 hours.  Remove chicken and shred.  Puree sauce using an immersion hand blender and return chicken to the slow cooker. 

Calories: 280kcal | Carbohydrates: 6g | Protein: 33g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 862mg | Potassium: 792mg | Fiber: 1g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 28.1mg | Calcium: 41mg | Iron: 2.3mg