Ingredients

• 3 cups fresh baby spinach leaves
• 16 ounces breakfast sausage (mild or hot, could also use turkey)
• 12 large eggs
• 3/4 cup heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded cheddar cheese (freshly shredded a block if you can’t get pre shredded without additives)
• cooking spray or butter

Instructions

1. In a large skillet cook the breakfast sausage until browned and crumbled into small pieces then remove from heat.
2. Preheat over to 375 F
3. In a large mixing bowl whisk together the eggs, heavy cream, garlic powder, salt and pepper.
4. Once well mixed gently fold in the shredded cheddar cheese.
5. Lightly grease a 9×13 baking dish with cooking spray or butter.
6. Layer the cooked sausage on top of the spinach leaves in the baking dish.
7. Pour the egg mixture over top making sure to distribute the mixture as evenly as possible across the baking dish.
8. Place baking dish in the preheated over and bake 20 to 25 minutes or until the casserole is firm and eggs are cooked through.
9. Slice and serve warm

Ingredients

• 2 lbs ground beef
• 46 oz tomato juice
• 29 oz tomato sauce
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) butter beans, drained and rinsed
• 1/8 teaspoon ground cayenne pepper
• 1/2 tsp white sugar
• 1/2 tsp dried oregano
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1  1/2 tsp ground cumin
• 1/4 c chili powder (less if you want it milder)

Stovetop Directions

1. In a large pot over high heat brown the ground beef and drain the liquid
2. Add the rest of the ingredients to the pot and mix well
3. Bring to a boil, then reduce heat to low to simmer.
4. Simmer for at least 90 minutes.

Slow Cooker Directions

1. Brown the ground beef and drain the liquid
2. Add the ground beef and the rest of the ingredients to the slow cooker and mix well
3. Cook on low for 8-10 hours

Serve with shredded cheese, sour cream & cornbread

INGREDIENTS

• 1 (10 3/4 ounce) can cream of mushroom soup
• 2 cups beef broth
• 1 teaspoon garlic powder
• 1 Tablespoon Worcestershire Sauce
• 2 tablespoons Steak Sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon nutmeg
• 1 (28 ounce) bag frozen swedish or homestyle meatballs
• 1 cup sour cream
• Egg noodles

INSTRUCTIONS

1. In the crock pot or a large bowl, mix the cream of mushroom soup and beef broth with a whisk.
2. Add remaining seasonings and stir in the frozen meatballs.
3. Cook on high for 4 hours.
4. Add the sour cream, mixing it well, and allow to cook for another 30 minutes.
5. Prepare the egg noodles egg noodles so they’ll be ready when the meatballs are done.
6. Serve the meatballs in their sauce over egg noodles.

Ingredients

• 2.5 – 3 lb beef roast (top sirloin or eye of round 2.5 – 3.5 inches thick)
• 6 cloves garlic, minced
• 1 onion, sliced
• 1 cup unsalted chicken or beef stock
• 1 tbsp soy sauce
• 2 tbsp olive oil
• 2 bay leaves
• 1/4 tsp dried rosemary
• 1 1/2 tbsp all-purpose flour
• kosher salt
• pepper

Directions

1. Set the roast out 30 minutes before cooking to come up to room temperature.
2. When ready to cook Press the Saute button to Saute More. Wait until it says HOT (about 8 minutes).
3. Add 1 tbsp olive oil and ensure the whole bottom is coated.
4. Pat the roast with paper towel to dry.
5. Season one side of the roast with salt and pepper.
6. Place the roast seasoned side down into the instant pot and brown for 4 minutes.
7. Season the other side of the roast with salt and pepper.
8. Flip the roast over and brown for 3 minutes and 30 seconds.
9. Brown the other two sides for 2 minutes and 30 seconds, no more seasoning is required.
10. Remove the roast from the instant pot.
11. Add 1 tbsp olive oil to the instant pot.
12. Add in the sliced onions and saute for 3 minutes.
13. Add in the 2 bay leaves, 1/4 tsp dried rosemary and the minced garlic then saute for 30 seconds.
14. Pour 1 cup of broth into the instant pot and deglaze with a wooden spoon mixing it thoroughly.
15. Add in 1 tbsp soy sauce and mix.
16. Place the steamer rack into the instant pot then place the roast onto the rack.
17. Close the lid and ensure the venting knob is in the sealed position.
18. Pressure cook at high pressure for 3 minutes with a 25 minute natural release for 2.5 inch thick roasts or 30 minutes for 3.5 inch thick.
19. Open the lid and check the temperature (120F for medium rare).
20. If the temperature is too low close the lid and use the keep warm mode to continue to roast the beef. The temperature will rise about 7-10 degrees F every 5 minutes.
21. Remove the roast and set aside loosely covered with aluminum foil.
22. Set the instant pot to the saute mode to make the gravy.
23. Mix 1 1/2 tbsp all-purpose flour with 4 tbsp water.
24. Mix the flour mixture into the gravy one third at a time until the gravy is at the desired thickness.
25. Taste the gravy and add salt or pepper if needed.
26. Slice the roast and serve with gravy (eye of round should be sliced thin, top sirloin should be more like a steak).

Ingredients:

• 2 lbs chicken breast or thighs
• 2 Tbsp ghee or butter
• 1 onion diced
• ¾ cup chicken broth
• 4 cloves minced garlic
• 1 tsp. salt
• ½ tsp paprika
• ½ tsp pepper
• 1 tsp dried parsley
• ½ cup lemon juice (about 2 lemons)
• 4 tsp arrowroot flour

Directions:

1. Set the Instant Pot to saute mode.
2. When it’s hot melt ghee or butter.
3. Add onion, garlic, paprika, parsley, and pepper and saute until onions soften.
4. With your Instant Pot still set to saute, sear the chicken on each side for about 3-5 minutes. The chicken should be a caramelized brown color.
5. Pour the chicken broth & lemon juice over the chicken then and salt and stir.
6. Lock lid into place and close steam valve.
7. Set Instant Pot to poultry setting and cook for 7-8 mins if chicken is thawed and 12-15 minutes if it’s frozen.
8. If serving with rice or pasta begin preparing that now.
9. Once done, let depressurize naturally, it shouldn’t take very long.
10. Remove the chicken from the Instant Pot, but leave the sauce in the pan.
11. Gradually stir in arrowroot flour to thicken sauce.
12. Serve chicken and drizzle sauce over top.

Ingredients

• 1 pound black beans, washed, picked over and soaked for six hours or overnight in 2 quarts water
• 1 large onion, chopped
• 4 garlic cloves, minced
•  Salt to taste
• 2 to 4 tablespoons roughly chopped cilantro
• ¾ pound amaranth, stems discarded

Directions

1. Place the beans and their soaking water in a large, heavy soup pot or Dutch oven. If needed add water to cover the beans by two inches.
2. Bring to a boil and skim off foam.
3. Add the onion and half the garlic, and reduce the heat to low.
4. Add salt, cover and simmer one hour.
5. Add the remaining garlic and more salt if desired.
6. Simmer for another 30 minutes.
7. Add the cilantro, and simmer for another 30 minutes, until the beans are tender and the broth aromatic.
8. Wash the amaranth leaves in two changes of water.
9. Bring a large pot of water to a boil and a fill a bown with ice water.
10. When the water comes to a boil, salt generously and add the amaranth.
11. Blanch for two minutes and and transfer the amaranth to the ice water.
12. Drain and squeeze the excess water from the amaranth.
13. Coarsely chop the amaranth.
14. About 5 minutes before serving taste the beans and add more salt if needed.
15. Stir in the amaranth, simmer very gently for 5 to 10 minutes more and then serve.

Originally from number-2-pencil.com

Ingredients

• 2.5 pound chuck roast
• 1 tablespoon of coconut or extra virgin olive oil
• 2 teaspoons of kosher salt
• freshly ground pepper to taste
• 1/2 + 1/4 teaspoon of garlic powder
• 1 onion sliced
• 1/2 cup of red wine
• 14 oz beef broth
• 1 dried bay leaf
• 6 soft rolls
• 3 tablespoons of butter
• pinch of kosher salt
• 6 slices of provolone cheese

Instructions

1. Let the chuck roast rest at room temperature for at least 15 minutes before searing
2. Add the oil to the Instant Pot and hit the saute button
3. Season the chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side
4. Using a pair on long heat-proof kitchen tongs, sear the roast on all sides in Instant Pot
5. Remove the seared roast from the Instant Pot and set aside
6. Add onions to pot and saute just until they start to soften
7. Add red wine to pot and let simmer until reduced by half
8. Use a wooden spoon to scrape up the seared bits from the bottom of the pot as it simmers
9. Once the wine has reduced, add the beef broth and bay leaf.
10. Return the roast to Instant Pot, close the lid and make sure the pressure release valve is set to sealing
11. Hit the Meat/Stew function and increase time to 100 minutes
12. Let the Instant Pot natural release for 25 minutes, then turn the valve to venting to release any excess pressure
13. Remove the lid and transfer the roast to a large bowl and shred
14. Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches in
15. Set oven to broil
16. Place opened sandwich rolls on a baking sheet
17. Melt the butter and combine with 1/4 teaspoon of garlic powder and a pinch of kosher salt in a small bowl
18. Brush the butter mixture over the rolls
19. Put the rolls in the over near the top and toast 2-3 minutes, just until gold brown
20. Remove the rolls from the oven and pile meat onto rolls and top with cheese
21. Return to the oven and heat just until cheese has started to melt
22. Serve with warm au jus for dipping.

Ingredients

• 5 pounds russet potatoes
• 1 cup (2 sticks) salted butter
• 32 oz Chicken Broth
• 8 oz block cream cheese, softened and cut into cubes
• ¼ cup milk or more, to taste
• salt and pepper to taste

Instructions

• Peel and cut potatoes into 1-inch chunks
• Place the cut potatoes into the bottom of a 6-quart crock pot
• Cut into small pieces 1 stick of butter and place over the potatoes
• Pour Chicken Broth on top of potatoes
• Cover and cook on high for 4-5 hours. Potatoes are ready when fork tender
• Drain the excess broth from the cooked potatoes
• Place the potatoes back into the crock pot if removed for draining
• Cut into small pieces the remaining stick of butter and add to the potatoes
• Add the cream cheese, and milk
• Salt and pepper to taste. 
• Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference). Add more milk  if needed to get to the consistency you prefer.
• Cover and keep potatoes on the warm setting until ready to serve

Ingredients

• 2.5 pound chuck roast
• 1 tablespoon of vegetable oil
• 2 teaspoons of kosher salt
• freshly ground pepper to taste
• 1/2 teaspoon of garlic powder
• 1 onion sliced
• 1/2 cup of red wine
• 1 14 oz can of low-sodium beef broth
• 1 dried bay leaf
• 6 soft rolls
• 3 tablespoons of butter melted
• 1/4 teaspoon of garlic powder
• pinch of kosher salt
• 6 slices of provolone cheese

Instructions

1. For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
2. Add vegetable oil to the Instant Pot and hit the sauté button.
3. Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
4. Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
5. Remove seared roast from Instant Pot and set aside.
6. Add onions to pot and sauté just until they start to soften.
7. Add red wine to pot and let simmer until reduced by half.
8. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
9. Once wine has reduced, add low-sodium beef broth and bay leaf.
10. Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
11. Hit Meat/Stew function and increase time to 100 minutes.
12. Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
13. Remove lid and transfer roast to a serving plate and shred.
14. Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
15. Set oven to broil and place sandwich rolls on a baking sheet.
16. Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.
17. Brush over rolls and toast 2-3 minutes, just until gold brown.
18. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
19. Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.

Ingredients

• 8oz pkg cream cheese
• 2 C powdered sugar
• 1/2 C Creamy Peanut Butter (can use crunchy if you want)
• 12 oz Cool Whip
• 9″ Store Bought or homemade graham cracker crust in a pie tin

Directions

1. Have cream cheese at room temperature
2. Cream sugar and cream cheese until well blended
3. Add peanut butter and blend
4. Fold in Cool Whip
5. Poor into a graham cracker crust
6. Chill for 2 hours