Turkey Chile

Cooking Instructions

In a pot, add vegetable oil and sauté chopped onions until translucent. Add ground turkey and cook thoroughly.

Transfer to instant pot, add celery, green beans, black beans, 1 cup chicken broth and 3 cans diced tomatoes.

In another cup of broth, add 2 pkgs chili mix and mix well, add to pot. Mix ingredients well. Set instant pot to manual-high, 15 minutes. Once done, allow nautical pressure reduction. Once you can open pot, add all zucchini and squash and mix. Set to manual-high for 5 minutes. Allow to naturally depressurize. Add garlic salt, pepper, red chili pepper and smoked paprika to taste.

Note—-once the first pressure cooking session is done, I transfer half of the chili into a stove-top pot and add half of the zucchini and squash to the instant pot and half to the stove-top pot. I cook the stove-top pot on medium to low for at least 45 minutes.

Ingredients—huge batch

8 large stalks celery-cut crosswise into 1/2” pieces

1 brown onion-chopped

2 large cans black beans-drained and rinsed

Fresh green beans-cut into 1 inch pieces( to make 2 cups)

4 green zucchini—cut into bite sized pieces

4 yellow squash- cut into bite sized pieces

2 pkgs Larry’s or McCormick Chili powder mix

4 lbs ground turkey

2 cups chicken broth

3 cans diced tomatoes with chilis (do not drain)

Chocolate Decadent Cheescake

Ingredients (Crust)

1 cup crushed chocolate graham crackers

3 tbsp melted butter

Ingredients (Filling)

2 *oz pkgs cream cheese room temperature

3/4 cup sugar

1/3 cup heavy cream

1/3 cup sour cream

2 tsp vanilla extract

2 tbsp all purpose flour

3 eggs room temperature (very important)

Ingredients (Topping)

3/4 cups heavy cream

6 oz bitter sweet choc chips

Cooking Instructions

Spray cheesecake pan with Pam, cut parchment paper to line bottom of pan and also spray once in pan.

Crush grahams in processer till finely crushed. Add melted butter and mash together. Place in bottom of pan and just slightly up sides. Press in hard. Put in fridge while doing the rest.

In a bowl, mix everything together except the eggs until well incorporated. Add eggs one at a time mixing slowly only until incorporated. Do not over mix.

Admixture to cheesecake an over the crust. Tap slightly to remove air bubbles.

Add 2 cups of water to IP, trivet, sheet of foil and a paper towel on foil.

Lower your cheesecake onto the paper towel using a foil sling.

Cook HP 40 min, allow to NPR for 10-15 min. Release excess pressure doing QR.

Remove pan using foil sling into cooling rack.

Remove excess liquid on or around cheesecake with paper towel.

Allow to site for 2 hours, then refrigerate for 4 hours minimum.

Topping: Heat cream and chips in a sauce pan on low until chips ae melted, stirring constantly. Once melted allow to cool slightly and mixture will thicken.

Remove cheesecake from pan. Slowly spoon chocolate topping over cold cheesecake and allow to drizzle down sides. Top with nuts, sprinkles, etc. Allow to set in fridge about 30 minutes to set.

Chile Con Carne w/ Nopales

Ingredients

Sirloin steak cut into small cubes (5 cups)

2 large cans stewed tomatoes (Mexican blend)

2 small can El Pato hot tomato sauce

1 small can regular tomato sauce

6 large or 8 small serrano chilis (stems and seeds removed) cut into small pieces

Fresh cactus strips (cut into 1 inch slices)

1 brown onion chopped small

Cooking Instructions

Add some vegetable oil to pot, add onions and cook till translucent. Add beef and brown well.

Blend stewed tomatoes and serrano chilis together.

Pour all ingredients into instant pot, except only add one can of El Pato.

Cook Manual-high for 40 minutes. Allow natural release. Taste and add more El Pato if needed or a small can of regular tomato sauce if hot enough.

Note—if you like it hot, blend whole serranos with seeds and stewed tomatoes.

Serve with warm flour tortillas

Homemade Granola

Ingredients

4 cups oats

1/2 cup coconut oil

1/4 cup honey

1/4 cup lite maple syrup

1/4 cup dried blueberries

1/4 cup chopped dates

1/4 cup craisens reduced sugar

1/3 cup chopped almonds

Misc cinnamon, nutmeg, sea salt, ginger (2 tbsp)

Nutritional Facts

Calories. 85

Carbs. 12

Sugar 4

Protein 2

Homemade Yogurt | Instant Pot

Ingredients

1 Gallon 2% Milk

1/3 Tablespoons Carnation non-fat Powdered Milk

2 tbsp yogurt with active cultures

2 Tablespoons Vanilla (optional)

Strainer

Non-metal whisk (get a silicone covered one)

Cooking Instructions

Pour milk in pot.

Add powdered milk and stir.

Lock lid in place, plug in cooker.

Press yogurt.

Press adjust until display reads "boil".

When boil is finished (about an hour), unplug cooker, remove lid. Stir gently avoiding scraping the bottom of the pot. Confirm temp is close to 180F. Carefully remove pot to cold sink bath. Stir occasionally for 15-20 minutes, until temp is under 110F.

Remove about a cup of the warm milk and mix in yogurt starter. Then pour back into pot and mix in to incorporate, do not scrape bottom of pot.

Lock lid in place and turn on cooker.

Press "yogurt" and incubate for 8 hours.(you can adjust time as low as 6 or as high as 12 hours) The longer it incubates, the tarter the flavor.

Carefully remove pot, cover with foil and refrigerate 8 hours or overnight

After refrigerating, put half of yogurt into strainer and allow to strain minimum of 4 hours. The remove that yogurt to Tupperware and strain remaining yogurt minimum 4 hours. After that mix strained yogurts together.

Add 2-3 tbsp vanilla extract or vanilla paste, natural agave, honey, sugar or sugar substitute to taste, mixing well.

Chicken Salad with Apples

Ingredients

2-3 Chicken Breasts, Boneless/skinless

3 stalks celery (finely chopped)

3 scallions (finely chopped)

Mayonnaise to desired consistency

1 apple (Fugi preferred) remove skin-chop

Dried cranberries

Chopped pecans

Garlic salt to taste

Cooking Instructions

Boil chicken breasts until tender (instant pot with ½ cup water-30 min)

Allow to cool-then shred

Add all above ingredients

Add mayonnaise to preferred consistency

Add a handful of chopped pecans and dried cranberries

Sprinkle with garlic salt. Mix thoroughly and refrigerate.

Delicious on croissants or spinach tortillas with a light smear of cream cheese.

Also delicious as a dip for cucumbers, peppers, celery or crackers.