Burrito bowl

This burrito bowl was amazing!

3 frozen whole chicken breasts
2 cups chicken stock
1 tub/16oz of fresh salsa
1 cup uncooked rice
3/4 cup dry, not soaked black beans
2 tbls minced garlic
2 tbls cumin
1 tbls onion powder
2 tbls chili powder
1 tsp smoked paprika

Throw it all in
Set manual for 25 mins, natural release for 10, then quick release. Chicken was coming apart with a spoon.
Shred it and add your favorite toppings!

*someone said beans were undercooked, may add canned beans at end next time

Turkey Taco Jar Salads

 1lb lean ground turkey

1 package of taco seasoning (1tbsp chili powder, 1 tsp cumin, ½ tsp garlic powder, ½ tsp sea salt)

 2 Bells peppers of choice, diced

1 large seedless cucumber, sliced into quarters

 ½ cup dry brown rice, cooked according to package

 1 cup frozen corn, cooked

1 can black beans, rinsed and drained

½ jar of salsa

1 large container of fresh baby spinach or salad greens

Bolthouse Farms yogurt dressing of choice, I prefer Cilantro Avocado

5 (24oz) mason jars

 Brown turkey meat over medium heat until no longer pink. Drain meat and return to heat. Add in taco seasoning and ¼ cup of water. Allow to cook until bubbly then remove from heat.

Line up mason jars and add in layers the rest of the ingredients:   First pour in 1tbsp of dressing to the bottom of each jar, add 2 spoonfuls of salsa, then dividing evenly amongst all of the jars.  Add in this order: cucumber, peppers, corn, rice, beans, turkey and then greens on top.

 Cover with lids and store in fridge for up to 5 days.

Birthday Cake Popcorn

• 2 TB butter
• 6 cups popped popcorn
• 3 cups marshmallows
• 2 teaspoons vanilla
• 1 TB milk
• 1 cup white cake mix
• Sprinkles

Instructions

1. Take kernels out from popcorn and pour into a bowl.
2. In a medium pot, melt marshmallows and butter on medium heat, stirring constantly.
3. Once marshmallows are completely melted, remove from heat and add vanilla, milk and cake mix. Stir until well combined and pour over popcorn.

Chocolate Chip Cookies - Gluten Free by Bob's Red Mill

1/4 cup walnuts bakers pieces
1/2 tsp baking soda
1 tsp xanthan gum
1/4 tsp sea salt
1/4 cup unsalted butter
3/4 cup brown sugar
1/3 cup sugar
2 tsp vanilla extract
1 egg
1 cup chocolate chips
1 2/3 cups GF all purpose baking flour

Preheat oven to 350.  Grease large cookie sheet or line with parchment paper; set aside.

Stir together GF baking flour, baking soda, xanthan gum and salt; set aside.

In large mixer bowl, beat butter (room temperature, not melted) with granulated sugar, brown sugar, vanilla and egg; scrape sides of bowl frequently.  Beat in flour mixture on low speed, mixing thoroughly.  Stir in chocolate chips and nuts.

**Shape dough into flat disk, wrap tightly with plastic wrap and chill for 1-2 hours. (Sister Boyenga said 2 hours.  Bob's red mill said it help keep them from spreading too much)   Drop by tablespoonfuls 2" apart on baking sheet, or roll into balls if dough is hard to work with.  Bake 10-12 minutes on center rack of oven or until lightly browned.  Cool 2-3 minutes before removing from cookie sheet.  Makes 24 cookies.

Rice Krispy Treats by Kathy (Sluggers Baseball)

1 stick butter
1 large bag mini marshmallows
10 cups rice krispies


Butter 9x13 pan.

Melt butter and marshmallows over low to medium heat. When melted add rice krispies to butter and marshmallows. Pour into buttered pan.

Nan Barker's Chicken Chimichangas - Yum!

Chicken Chimichangas*

2 ½ C. shredded chicken, cooked

 2/3 C. Pace 

1 t. cumin

1/3 C. chopped green onions 

½ t. oregano 

½ t. salt

Combine above ingredients.

Flour tortillas shredded cheese melted butter

Spread one side of each flour tortilla with melted butter. Turn over.

Put some (about ¼ c. chicken mixture on unbuttered tortilla. Put

some (3-4 T.) cheese on top of chicken mixture. Roll up. Cook at

475 degrees for 10-15 minutes or until golden brown.

Nan Barker's Spanish Rice - Yum!

Spanish Rice

¼ C. oil

 3 1/2  c. uncooked rice

3-4 bouillon cubes

3 ½ c. water

salt

2-3 crushed garlic cloves

4 c. stewed tomatoes

½ c. salsa

 1 bunch green onions, chopped

green chilis

Put bouillon cubes in 3 1/2 cups hot water in rice cooker.

Brown rice in heated oil until lightly browned (about 10-15 minutes).

Add remaining ingredients to rice cooker. Add browned rice. Stir and heat to a boil. Cover and turn

down heat. Let sit on low heat for 20 minutes. Don’t lift lid to

check—it needs the steam to cook the rice.

**Or you can put browned rice along with all of the other ingredients

into a rice cooker and just cook the rice the way you normally would.
___________
Nan said:
put cubes in 3 1/2 cups hot water.

In rice cooker:
brown rice in oil
add salt, garlic, salsa, green chilis, tomatoes to rice cooker. 
add browned rice to rice cooker
turn on

CROCK POT CREAMY MASHED POTATOES

Creamy mashed potatoes cooked in the crock pot!

Prep Time20 min Cook Time5 hr

INGREDIENTS
5 pounds Russet or Yukon Gold Potatoes
3/4 cup butter, divided and cut into small pieces
3 cups water
salt and pepper, to taste
1 (8 ounce) package cream cheese, softened
3-4 Tablespoons milk

INSTRUCTIONS
Peel and then cut potatoes into 1-inch pieces. Rinse cut potato pieces in cold water.

Grease a large (6-8 quart) crock pot with non-stick cooking spray. Place the cut potatoes into the crock pot. Season with salt and pepper. Pour in the 3 cups water, and then dot the tops of potatoes with 1/4 cup of the butter.

Turn crock pot on high. Cover with lid and cook potatoes for at least 4-5 hours. Potatoes are ready when they are fork tender.

Carefully, drain the hot water from crock pot, keeping the cooked potatoes inside. (Or you could dump everything into a colander and then put potatoes back in the crock pot). Add the remaining butter, cream cheese and milk. (add milk depending on how thin or thick you like your mashed potatoes)

Mash the potatoes with a potato masher until there are no lumps left, and all the butter and cream cheese is combined. Season potatoes with more salt and pepper, if desired. Serve and enjoy!