The Mothership

Whether you want to make this in your crockpot or in your instapot - it’s another easy crowd pleaser! Serve over rice and your favorite toppings for bowls or make for tacos!  Ingredients 2-3lb chuck roast, cut into large chunks 1/2 cup beef broth 5 garlic cloves, peeled 2Tbsp apple cider vinegar 2Tbsp lime juice  1 tablespoon dried oregano  2 tsp cumin 2 tsp salt 1 tsp black pepper 1/2 tsp ground cloves 2 whole bay leaves Serve with Rice, chopped tomatoes & onions, spinach, avocado, shredded cheese, and whatever sauce if you think you need it.  Recipe: Place roast chunks into crockpot or instapot. If using an instapot, place a bit of oil on the bottom first. Sprinkle with salt and pepper.  Place all over ingredients in a blender EXCEPT the bay leaves. Blend till combined.   Pour over the beef chunks. Add the bay leaves If crockpot: 4-6 hours on high or 8-10 on low. If instapot: set to pressure cook on high pressure for 70 minutes and instant release at ...

  This is one of those wonderful one pot easy prep meals. No chopping! I made a less lactose version because someone in our family has a sensitivity. Use full lactose items if you feel so inclined Ingredients: 2 lbs. uncooked chicken 1 - 32oz. chicken or vegetable broth 1 - 28 oz. can green enchilada sauce  Salt & Pepper to taste 1 - 14oz. can of corn, drained 1 - 14oz drained & rinsed can of white beans 2 cups shredded Monterey jack cheese 1/4 cup whole milk 3/4 cup almond milk (Or use all whole milk) 1 cup of soy yogurt (or green yogurt or sour cream) 2 oz. cream cheese or cream cheese alternative (cubed and softened) 4 oz. green salsa verde chopped white onion chopped cilantro  tortilla chips ***You could top with chopped avocado. Recipe: In a crockpot add the chicken, broth, and enchilada sauce, Salt & Pepper. Cook on low for 7 hours. Shred the chicken. Add the beans and corn. Stir Add the cheese, milks, yogurt, cream cheese and salsa to the crockpot. Stir...

This reciepe was a base taken from a blog, Cookin Canuck.  Thank you for the inspiration! I have been very intimidated by my insta pot. And Ironically I have felt rushed! Rushed into an appliance I didn't have time to work or figure out. Well, this quarantine has given me the space to be more "instant" - another irony I know. This recipe I made with homemade chicken broth. If you decide to do this, omit all the other salt besides the first salting of veggies because the broth will probably be salty enough. Of course always taste to see if it needs more salt. Omit the kale or mushrooms if you're not a fan, but they are some good for you foods. The leeks are similar to onions, but a step up in doing more for your body. You can omit these too. *****IF YOU DECIDE TO PUT LEEKs in the recipe...you need to cut into cross-section slices and then soak in water. Separate each layer of the leek by just pushing through them with your fingers. Then drain and lay out on a paper...

This dish was inspired from the blog: 40aprons.  This is fairly quick, not a lot of chopping and loads of flavor. The variety of natural occurring color gives notion of the many nutrients in this dish. I enjoy fresh, natural, organic food. And it’s even better if I can cut a corner or two without everything being made from scratch. If you want to make things easier on yourself, purchase some premade items (the bbq chicken, slaw, pickles). I LOVE tangy foods and my local grocer used to have a beet kraut that I loved. But they no offer that item so I came up with an easy slaw recipe. I added ingredients and recipe for slaw below.  Ingredients: 3 sweet potatoes, peeled and cubes Avocado oil (or your preferred cooking oil) - just enough to coat the cubes of sweet potato maybe a tablespoon or two.  A dash of cinnamon 2tsp chili powder or less if you like less spicy.  Sprinkle of salt.  2-3 chicken breasts 1 cup your choice barbecue sauce 2-3 tablespoons of Italian dr...