Chicken Noodle Soup - Instant Pot

Ingredients

• 2 tbsp butter unsalted
• 1 large onion chopped
• 2 medium carrots chopped
• 2 stalks celery chopped
• 1 tsp salt or to taste
• 1 tsp pepper or to taste
• 1 tsp thyme dry, 1 tbsp if using fresh, chopped
• 1 tbs parsley dry, 1 tbsp if using fresh, chopped
• 1 tbs oregano dry, 1 tbsp if using fresh, chopped
• 4 cups chicken broth no sodium added
• 2 lbs chicken with skin and bones, use at least 1 chicken breast
• 4 cups water
• 5 oz egg noodles uncooked, (about 2 cups)

Instructions

• Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
• Add the butter and cook until the butter has melted. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
• Season with salt and pepper, add the thyme, parsley, oregano and stir. Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water. 
• Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes.
• Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
• Remove the chicken pieces from the soup and shred with two forks.
• Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked. 
• Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.

 https://www.jocooks.com/recipes/instant-pot-chicken-noodle-soup/

MeatLoaf - Footloaf

3 lb ground beef
1 tablespoon salt
1 teaspoon pepper
2 tablespoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon cayenne
1 large white onion, minced, 10 small slivers reserved
1 medium onion, halved
4 large eggs, beaten
2 cups panko breadcrumbs
½ cup milk
½ cup fresh parsley
2 tablespoons worcestershire sauce
½ cup ketchup

-Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
-In a large bowl, combine the beef, salt, pepper, garlic powder, mustard powder, cayenne, minced onion, eggs, bread crumbs, milk, parsley, and Worcestershire sauce. Mix well until evenly combined.
-Split the meat mixture in half and place on the baking sheet. Shape each half into a “foot.”
-Press up to form an ankle and hollow out the top to make room for “ankle bones.” Add the halved onion, cut side up, to each divot. Cut 5 toes on each foot and add the reserved slivers of onion to make “toenails.”
-Brush around the ankles with ketchup to look like “blood.”
-Bake for 1 hour, until the meat is cooked through.
-Serve warm.

https://tasty.co/recipe/halloween-feet-loaf

Yogurt Ritz Chicken

Another great recipe from my sister

http://strikeagainststarvation.blogspot.com/2013/08/yogurt-ritz-chicken.html

Sweet and Sour Chicken

1 lb of boneless and skinless chicken thighs or breasts, cut into 1" chunks
1 egg white
1/2 tsp kosher salt (1/4 tsp table salt)
2 tsp cornstarch
1 10-ounce can pineapple chunks (reserve juice)

Sauce - Double, triple, or use all the pineapple juice and match the rest accordingly
1/4 cup juice from canned pineapple
1/4 cup white vinegar
1/4 cup ketchup
1/2 tsp kosher salt (1/4 tsp table salt)
2-3 Tbsp brown sugar

1 Tbsp + 1 tsp cooking oil
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 tsp grated fresh ginger

Cooked rice

1 - In a bowl, combine the chicken with the egg white, salt, and cornstarch.  Stir to coat the chicken evenly.  Let sit for 15 minutes at room temperature or up to overnight in the refrigerator

2 - In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and  brown sugar.

3 - Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates.  Pour in the 1 tablespoon of cooking oil and swirl to coat.  It's important that the pan is very hot.  Add the chicken and spread the chicken out in one layer.  Let the chicken fry, untouched for 1 minute, until the bottoms are browned.  Flip and fry the other side the same for 1 minute.  The chicken should still be pinkish in the middle.  Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

4 - Turn the heat to medium and add the remaining 1 teaspoon of cooking oil.  Let the oil heat up and then add the bell peppers and ginger.  Fry for 1 minute.  Add the pineapple chunks and the sweet and sour sauce.  Turn the heat to high and when the sauce is simmering, add the chicken pieces back in.  Let simmer for 1-2 minutes, until the chicken is cooked through.  Timing depends on how thick you've cut your chicken.  The best way to tell if the chicken is done is to take a piece out and cut into it.  If it's pink, add another minute to the cooking.

Taste the sauce and add more brown sugar if you'd like.

Creamed Toast

2 Tbsp corn starch
2 cup milk
1 can dried tuna fish
4 Tbsp butter
1/2 tsp salt

Mix corn starch and milk until smooth.  Add butter and salt.  Bring to a boil over medium hat, stirring consistently.  Boil for 1 min.

Apricot Chicken

8 oz Russian Salad Dressing
1 cup (12 oz) apricot jam
2 tsp curry powder
1 package of lipton onion soup mix
Chicken tenders

Mix ingredients in blender.  Pour over thawed chicken tenders.  Bake 45-50 min at 350ᵒ F.

Kerstian's Chicken Encheladas

1 can of cream of chicken coup
1 can of milk
8 oz sour cream

Mix above, spread some on bottom of 9x13 pan

12 flower tortillas
Cooked chunks of chicken
sliced black olives
shredded cheddar cheese

Spread some soup mixture on center of tortilla, then add desired amount of chicken and olives. Roll up and palace in pan.  Spread some soup mixture on top.  Sprinkle with cheese.  Bake at 375ᵒ for 20 min.

Pizza Casserole

1 lb ground beef
1 package of wide egg noodles
1 can sliced mushrooms
1 can of cream of mushroom soup
grated cheese
1 can tomato soup
16 oz tomato sauce
1 green pepper - optional
1 onion, chopped - optional

Brown hamburger with onions and peppers.  Mix mushrooms, sauces, and soups together.  Cook noodles, drain noodles.  Mix noodles, hamburger and soup together.  Sprinkle cheese on top.  (if everything is hot and cooked, let cheese melt and serve).  Bake in oven at 350ᵒ for 30 minutes.

Stuffed Chicken Casserole

Cooked Chunks of Chicken - 2 (4) Breasts

1 (2) box of stove top stuffing

1 (2) cans of cream of chicken soup

1/2 (1) can of milk or water

Layer a 9x9 (13x9) pan with chunks of chicken. Make stuffing according to directions and put on top of chicken. Mix cream of chicken and milk together. Spoon over stuffing, covering completely. Bake at 350°F for 30 minutes. 

Serves 4 (8) people. 

Roasted Parmesan Potatoes

This is a great dish that my Sister has on her recipe blog that I made today.

Strike Against Starvation : Roasted Parmesan Potatoes