Gloria Wells's Chicken Enchilada Pasta

16-oz package pasta in small shapes (shells, elbows, etc)

1 pound chicken, cooked and chopped

19-oz can mild enchilada sauce

12 oz. sour cream

16 oz. shredded cheese (sharp cheddar or colby jack blend)

1) Cook pasta according to package directions. Drain and return to pot.

2) Dump in the chicken, sauce, and sour cream. 

3) Blend ingredients over low heat.

4) Add cheese, little by little, as you blend.

Spicy Beans (Vegan)

Canned beans, any combination: black, kidney, garbanzo, pinto, etc.
Chopped onion and celery
APB w/extra paprika, celery salt, and cumin
Herdez brand salsa verde

Cook together and serve over rice. Garnish with diced Vidalia onion and chopped cucumber and celery, for cool crunch.

NOTE: Leftovers make a nice topping for nachos!

Matthew Webster's Instant Pot Tortilla Soup (Can Be Vegan)

2 T. olive oil (extra-virgin) - I omit this

2 bell peppers, diced

1 onion, diced

2-3 ribs celery, diced

2 cloves garlic, minced

1 tsp. dried oregano

1/2 tsp. ground cumin 

1/2 tsp. chili powder

3 chicken breasts, boneless and skinless (omit for vegan)

salt & pepper

4 C. vegetable broth 

1 C. water 

1 (14-oz.) can diced tomatoes (I use Rotel)

1 (15-oz.) can black beans, rinsed and drained 

1 C. frozen corn 

FOR GARNISH

freshly chopped cilantro  

shredded Monterey Jack cheese (omit for vegan)

diced avocado

tortilla chips, crushed

1) Turn Instant Pot to Sauté setting. Add bell peppers and onion (and optional oil, if using). Cook, stirring occasionally, until vegetables are starting to soften, about 2-3 minutes. (If dry-frying, just stir continually and add a tad of water if things start to stick too badly.)

2) Stir in garlic, oregano, cumin, and chili powder and cook briefly to release flavors.

3) OPTIONAL: Season chicken breasts generously with salt and pepper then add to Instant Pot. Just omit if making vegan.

4) Add remaining soup ingredients and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes.

5) When cooking is complete, after about a minute, do a manual release of the steam and then carefully remove the lid.

6) If made with them, use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken. 

7) Stir chicken and cilantro into soup. Season with salt and pepper, to taste.

8) Garnish soup with tortilla chips, avocado, and cheese (if using) to serve.

NOTE: Matthew makes this soup several days before he wants to serve it, to allow the flavors to meld.

This recipe is modified from this original

Cheri's Stuffed Shells

Serves 6-8

40 pasta shells (jumbo size, or manicotti shells)

32 oz. cottage cheese

16 oz mozzarella cheese, shredded

3/4 C. parmesan cheese, grated

6 eggs

3/4 tsp. oregano leaves (I use Italian seasoning)

1/2 tsp. salt (opt.)

1/2 tsp. black pepper

(Note: I use 1 tsp. SPG)

4 C. spaghetti sauce, or more to taste

1) Cook jumbo shells half of recommended time, or until just barely limp. Drain. Cool in a single layer on a pan or waxed paper.

2) Combine cheeses, eggs, and seasonings.

3) Fill each shell with 2 T. cheese mixture. (See TIP below!)

TIP: Using an icing bag with a wide tip works well, or you can make your own by snipping the corner off a freezer bag. This makes it much easier and faster to fill the shells, but you will lose some filling as it sticks to the bag.

4) At this point, you can freeze a quantity of shells for another meal in a rigid airtight container to prevent breakage.

5) To serve, thaw shells (if frozen). Spread 1/2 C. spaghetti sauce in bottom of glass baking dish. Arrange shells in dish and pour remaining sauce over the shells.

6) Warm at 350 degrees for 30 minutes.

Olivia's Yummy Asian Ground Meat

1 Tbsp. olive oil

1 pound ground beef, chicken, or turkey (my favorite)

a fistful of finely chopped carrots (I buy the bag of shredded carrots at Trader Joe's!)

1/2 large onion, chopped

1 clove garlic, finely diced

2-3 C. spinach

1 generous squirt of sriracha sauce

1 small spoonful of garlic chili sauce (opt.)

1 generous squirt of ginger paste

coconut aminos, to taste

salt & pepper

1) Heat large skillet over medium heat. Add the oil.

2) Brown the ground meat with the onion and carrots until cooked through.

3) Add all other ingredients and cook until spinach is wilted and flavors have melded throughout.

4) Serve with Olivia's Instant Pot Fried Rice.

Olivia's Instant Pot Fried Rice (Can Be Vegan)

1 (16-oz) package frozen mixed veggies (carrots, peas, green beans, corn, etc.)

1 1/2 C. brown rice (I like brown jasmine)

1 (13.5-oz) can full-fat coconut milk

1 C. water (original recipe called for chicken broth but I don't like it as well that way)

3 Tbsp. dried minced onion

1/2 tsp. sea salt

1/4 tsp. black pepper

6 eggs (can use more if desired, omit if vegan)

1/2 tsp. extra-virgin olive oil

coconut aminos, for serving

1) Set the bag of frozen veggies on the counter to begin thawing.

2) Place the brown rice, coconut milk, water or broth, onion, salt, and pepper in a pressure cooker.

3) Place the lid on the cooker, making sure the pressure knob is in the SEALING position. Using the display panel, select the MULTIGRAIN function, high pressure, and use the + / - buttons until the display reads 28 minutes.

4) Meanwhile, crack the eggs into a bowl and whisk well. (Omit if vegan.)

5) Heat a skillet to medium heat and then add the oil. Pour in the eggs and scramble until cooked through, about 5 minutes. Break the egg into small pieces with your cooking spoon, then remove to serving bowl to prevent overcooking. Add the veggies to the same pan and stir fry gently until warmed through.

6) When the cooker beeps to let you know it's finished, "quick release" the steam by switching the pressure knob from the SEALING to the VENTING position. BE CAREFUL not to burn yourself!

7) Open the lid and stir in the eggs and veggies. Return all to serving dish and serve with coconut aminos as a vegetarian main dish, or as a side dish with Olivia's Yummy Asian Ground Meat.

NOTE: This recipe is modified from the original Veggie Fried Rice in this wonderful Instant Pot cookbook: the Instant Loss Cookbook by Brittany Williams.

Black Beans with Cilantro-Lime Rice (Vegan)

For the beans:
Black beans (canned, or soaked and cooked with a bit of salt until tender)
Vegetable broth (a little, just to make a bit of a sauce)
Onion, chopped fine
Celery, chopped fine
APB and celery salt, to taste

Combine all ingredients in a large saucepan and simmer until beans are very soft but still whole, and onion and celery are tender.

For the rice:
Brown rice (or other whole-grain rice of choice)
Juice from 1 lime
1 bunch cilantro, with leaves and small stems chopped fine (remove excess stem before dicing)

Cook rice as usual—we use a rice cooker to keep grains individual—then drizzle in the lime juice and incorporate the cilantro.

NOTE: The beans have been prepared according to what we can have on the Elimination Diet. (They are delicious prepared with a splash of vinegar and some chopped tomatoes, diced peppers, garlic, and black pepper, when you can have it!)

If you're not vegan, this is delicious as a side dish with grilled tuna.

Mashed Pocaulies (Vegan)

This is our answer to mashed potatoes while on the Elimination Diet. Mashed potatoes need butter and milk to be creamy and yummy, in my opinion, and we can have neither right now. The cauliflower mixed in makes them less pasty and more smooth. Even if you don't like cauliflower, it will not bother you in this dish.

5 lbs. red potatoes (more or less)
1 head cauliflower
2 Tbsp. ghee or tahini (according to vegan convictions)

Salt

White pepper

1) Bring two pots of water to boil, salted.

2) In the meantime, scrub and quarter red potatoes. Set aside.

3) Wash cauliflower head, cut into several medium "florettes," and set aside.

4) When water is boiling, place potatoes into one pot of boiling, salted water, and place the cauliflower into the other. Cook until tender.

5) Drain potatoes, reserving some of the starchy cooking liquid in a measuring cup for thinning. Coarsely mash the potatoes with the ghee or tahini, using a potato masher, to desired consistency.

6) Drain cauliflower and process in Cuisinart until smooth.

7) Combine the potatoes and cauliflower. Thin with reserved starchy water, if necessary. Season with salt and white pepper.

8) Serve up into a large bowl.

Philip's Shoyu Chicken

Potatoes, cut into wedges

Carrots, cut into thick discs

Layer tubers onto a sheet pan. Drizzle with sesame oil and sprinkle generously with garlic powder, black pepper, and cayenne pepper. Toss to coat evenly. Preheat oven to 450 degrees and bake for 15 minutes. 

Meanwhile, continue as follows:

1 medium onion, cut into thin crescent slices 

3 pounds boneless, skinless thighs

Make a sauce of:

Soy sauce (shoyu) or coconut aminos for gluten-free

Honey

Sesame oil

Rice vinegar

Chili bean paste

Powdered ginger

Garlic powder

Black pepper

(If using coconut aminos, add  a little salt. If using soy sauce, add a little sugar.)

Whisk all ingredients together in a bowl and add chicken. Toss to coat well. 

Transfer chicken to sheet pan.

Toss onion in same sauce until drenched then place on chicken in sheet pan. 

Pour sauce over chicken and onion in pan.

At the end of the 15 minutes, add this sheet pan to the same 450 degree oven and continue baking for 30-40 more minutes (uncovered), basting occasionally.

Meanwhile, prepare rice in rice cooker. (Sushi rice is yummy with this!)

Serve chicken and sauce over rice with tubers on the side. 

Basic Biscuits (from the More-with-Less Cookbook)

This is the recipe we always use for classic, basic biscuits. 

The first measurements will make 12 biscuits and the amount in parentheses will make 24.

Preheat oven to 425 degrees.

Sift together in a bowl:

2 C. sifted flour (4 C.)

3 tsp. baking powder (2 Tbsp.)

1/2 tsp. salt (1 tsp.)

Cut in:

1/4 C. shortening (1/2 C.)

Add all at once, stirring until soft ball is formed:

3/4 C. milk (1 1/2 C.)

Turn dough onto a floured board; knead lightly 20-25 times. 

Roll or pat dough to 1/2" thick. 

Cut with a floured biscuit cutter or glass.

Place on ungreased baking sheet and bake 10-12 minutes.

Serve hot with butter and jelly, jam, honey, or molasses.

Original recipe is from Miriam LeFever published in the More With Less cookbook, copyright 1976, 39th edition from May 1991.