Instant Pot French Dip Sandwhiches

-2.5-3 lb chuck roast
-1 Tablespoon oil
-2 teaspoons salt
-1 teaspoon garlic powder
-14 oz can beef broth
-1 teaspoon better than bouillon
-6 soft rolls
-12 slices provolone cheese
-1 onion sliced






Labels (6): Thaw a head of time. Turn Instant Pot to Saute and add oil. COver roast with salt. Saute roast on all sides just until browned. Remove from pot. Add 1/2 cup beef broth and then add onions to saute until soft. Replace onions with roast and add onions on top. Add rest of broth and spices. Put Instant pot on meat/stew and cook 100 min. Let natural release 25 min. Serve meat on rolls with cheese and strained broth from pot for dipping.

Chili's Chicken Enchilada Soup

Ingredients

3 Tb olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 C Mesa Harina Mix

6 C hot water

8 tsp chicken bullion granules

2 (14 ounce) cans black beans, drained

2 (10 ounce) cans red enchilada sauce

1 (4 ounce) can green chilis

2 (14 ounce) cans mexican stewed tomatoes

2 tsp salt

1 tsp sugar

1 1/2 tsp chili powder

2 1/2 tsp cumin

1 Tb butter

3 C cooked chicken, chopped

4 C sharp cheddar cheese

Tortilla strips

Instructions

1. Heat a large, deep pot over medium high heat. Add 3 Tb olive oil and allow it to heat through. Add 1 medium onion (chopped) and 3 cloves garlic (minced). Cook until the onions are translucent and a bit golden.

2. Grab some Masa Mix. This is a corn-based dough mix that can be found easily on the Mexican food aisle of your grocery store. It really gives the soup a nice, authentic flavor. Add 1 C Mesa Mix to the onion mixture. Give it a nice stir and allow it to cook for 1-2 minutes, stirring constantly.

3. In a separate bowl combine 8 tsp of chicken bullion granules and 6 cups of hot water.

4. Add 3 cups of the chicken broth to the soup pot and stir to combine, making sure all of the masa mix has been incorporated. Add the remaining 3 cups of chicken broth and stir to combine.

5. To the pot add 2 (14 ounce) cans of black beans (drained), 2 (10 ounce) cans red enchilada sauce and 1 (4 ounce) can green chilis (un-drained).

6. You'll want to add 2 (14 ounce) cans of Mexican tomatoes as well. However, it's a good idea to chop the tomatoes up a bit with a pair of kitchen scissors, then add the whole can (juices included) to the pot.

7. Add 2 tsp salt, 1 tsp sugar, 1 1/2 tsp chili powder, 2 1/2 tsp cumin and 1 Tb butter. Stir to combine.

8. Add 3 C cooked chicken, chopped into bite sized pieces. I used rotisserie chicken. Allow the soup to simmer for 10 minutes.

9. Add 4 C freshly grated sharp cheddar cheese and stir. It should melt pretty quickly for you.

10. Remove the pot from the heat and serve with tortilla strips and more cheddar cheese if you so choose.

Label (6): Warm and serve. Add your choice of condiments ie: sour cream, chip strips, shredded cheese.

Korean Beef

1 1/2 pounds ground turkey or ground beef or ground chicken
3 cloves garlic, finely minced

Salt and pepper

1/4 cup brown sugar

1/2 cup low-sodium soy sauce

1/4 cup low-sodium chicken or beef broth

1 tablespoon sesame oil

1/2 teaspoon red pepper flakes plus more to taste or 1 teaspoon chili-garlic sauce

1/4 teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger

3 green onions, chopped (optional)

Hot, cooked rice/quinoa or lettuce leaves for serving

Directions

1. Start the rice or quinoa, cooking according to package directions (usually about 15-17 minutes cooking time).
2. While the rice/quinoa cooks, in a large, 12-inch nonstick skillet over medium heat, add the meat, garlic and 1/4 teaspoon salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7-10 minutes. Drain any excess grease.
3. In a liquid measuring cup or bowl, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes (or chili-garlic sauce), and ginger.
4. Stir the sauce into the meat and simmer over medium heat for 5 minutes or so.
5. Serve over hot, cooked rice or quinoa, topped with the chopped green onions.

Labels (12): Korean Beef: Heat beef on stove until thoroughly cooked.  Drain excess grease.  Stir sauce into the meat and simmer over medium for 5 minutes. Serve over hot cooked rice or quinoa, top with green onions (optional), or serve as lettuce wraps. 1/9/20

Items Needed: Rice/Quinoa, Green Onions (Optional), or Lettuce Leaves

Texas BBQ Pulled Pork

Ingredients

• 1 (2lb) pork roast
• 1 bottle of your favorite BBQ sauce
• 1/4 cup chicken broth
• 1/4 cup apple cider vinegar
• 1/2 tablespoon Worcestershire sauce
• 2 tablespoons dark brown sugar
• 1/2 tablespoon chili powder

• Place pork roast into Crock pot and slowly pour over it the following: chicken broth, vinegar, Worcestershire sauce, barbecue sauce.
• With the pork roast wet with all the wet ingredients, rub in chili powder and brown sugar. 
• Set Crock Pot to "high", cover and let cook for 5-6 hours.
• Use two forks and shred the pork and mix well with all the sauce.
• Serve on warm buns.

Labels: (12) Texas BBQ Pulled Pork. Place pork roast into crock pot and pour liquid bag and bottle of BBQ sauce over top. Rub the dry mixture into the pork roast. Cook on high for 5-6 hours. After fully cooked, shred pork and mix well with sauce. Serve on buns.

Label (for BBQ sauce): (12) Texas BBQ Pulled Pork

Label (for rolls): (12) Texas BBQ Pulled Pork

CREAMY GREEN CHILE CHICKEN ENCHILADAS

FILLING:

•  3 cups cooked, chopped chicken (a rotisserie chicken works great here or this simple method for quick, cooked shredded chicken)
•  2 cans (4-ounces each) green chiles, lightly drained (see note)
•  1 package (8 ounces) cream cheese, light or regular, softened and cubed
•  1 can (15-ounces) white or black beans, rinsed and drained (you can really use any type of bean you prefer here or leave them out)
•  1/2 cup chopped fresh cilantro
•  1 tablespoon fresh lime juice

SAUCE:

•  2 tablespoons butter
•  1/2 cup chopped onion (about 1/2 medium onion)
•  2 tablespoons flour
•  1/3 cup low-sodium chicken broth
•  1/4 cup milk
•  1/4 teaspoon salt
•  1/4 teaspoon pepper
•  1 cup (8 ounces) green chile enchilada sauce (or salsa verde) - homemade version here
•  1/2 cup sour cream, light or regular

ASSEMBLY:

•  8 ounces (about 2 cups) Monterey jack cheese, shredded
•  8 medium (soft taco size) flour or corn tortillas
•  Handful of chopped fresh cilantro for garnish

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.
2. In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.
3. For the sauce: in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
4. Lightly grease a 9X13-inch baking dish. Spread 1/4 cup of the sauce in a thin layer on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.
5. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I get about 8 enchiladas for this recipe; the exact number will depend on the size of tortillas).
6. Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Label (6) : Creamy green Chile chicken enchiladas

Bake at 375 for 20-30 min until the enchiladas are bubbling, hot and lightly browned. 

FROM THAWED IN FRIDGE: Bake for additional 10 minutes 

FROM FROZEN: Bake from frozen by decreasing the baking temperature to 350 degrees F and baking the enchiladas covered for 1 1/2 hours. Uncover and bake an additional 30 minutes to 1 hour until the dish is hot and bubbly.

Needs 6 rectangular tins. 

Angel Chicken

Not included:  3-4 skinless chicken breasts

1/4 cup butter 

1 package dry Italian salad dressing mix 

1 can of condensed golden mushroom soup 

1 can chicken broth 

8 ounces cream cheese 

2 T. chives 

1 pound angel hair pasta 

DIRECTIONS

Cook in crock pot for 4-5 hours.  Cook pasta separately.  Shred chicken when cooked then add back to pot with cooked pasta.  Combine and serve.  

OR

Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Add mushroom soup and cream cheese, stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

Label: (12)  Angel Chicken Pasta:   Thaw bag.  Spread over 3-4 large fresh or frozen chicken breasts in a crockpot. Cook for 4-5 hours. You may shred the chicken OR leave them as whole breasts for your meal. While chicken is cooling down prepare pasta noodles. Stir cooked noodles with sauce and chicken. 1-9-20