Pad Thai

1 pkg (6.75 oz)  of rice noodles/sticks
1 chopped onion
1 chicken breast
3 scrambled eggs
1 c slivered carrots
1c sliced cabbage
2-3 T Pad Thai paste (Thai kitchen brand)
optional- add 3 T fish sauce or 1/2 can of coconut milk
2 limes or lemons
mung bean sprouts
cilantro

In a bowl, Soak the rice noodles in hot water for 20min to soften.
Saute onion and chicken breast, push to side of pan.  Cook the eggs on the other side of the pan.
Then add carrots, cabbage and thai paste. Let cook for 15-20 min. Add the fish sauce or coconut milk

Before you serve-  add sprouts, lime/lemon, and cilantro.  To help the juice come out of the lime- 1. either juice the lime or 2. roll and lightly squish the whole lime before you cut it. After lime is a little squishy, cut it into 4 sections, then  squeeze over each serving dish of pad thai.

Kefir

Kefir

Feed the kefir any of the following: organic whole milk, half and half, or whipping cream.

In a new jar take 1 T of kefir grains and 1 c of your choice of dairy and let it sit out overnight and get thick.

Can add it to smoothies or if you use whipping cream you can use it like yogurt b/c it is thick.

Use a metal mesh strainer to strain out the curds from the milk product.

Pressure Cooker Mac N Cheese

Active Hip Momma

Ingredient List

• I box (16 ounce of elbow macaroni)
• 1 cup of heavy whipping cream ( 1 can of evaporated milk(12 ounce) would work or even whole milk)I think I added a little more till I got the consistency I was looking for- (Tablespoon at a time)
• 3 Tb of butter
• 2 tsp salt
• 2 cups of shredded Sharp cheddar cheese
• 4 cups of water

Bring water, salt, and butter to boil first, then Add macaroni and lock lid on. When it is steaming/venting then start time for 6 minutes for white pasta and 7-8 minutes for whole wheat pasta (take about 5 min to build pressure).
Then put the cooker with the lid on, in the sink run cold water over it to make it cool down fast.
Put pot back on stove, pour in whipping cream, cheese and stir till it melts. and Enjoy!!!

4/16/18 I used whole wheat noodles the first time and I think it needed to cook 7-8 minutes. So remember than for next time.

Sheet Pan Chicken & Veggie Stirfry

GimmeSomeOven

Ingredients-
1.25 lbs of chicken cut in slices or pieces
1 to 3- red, yellow, orange bell peppers sliced
1 onion sliced
Optional-(1/2lb asparagus, 3 c broccoli, 2 c brussel sprouts)

Season with Teriyaki sauce or Mexican Seasonings-
1. Teriyaki Stir-fry sauce (or Buy Kikkoman Stir-fry Sauce)
1/3c soy sauce
3 T rice wine vinegar or apple cider vinegar
1 T oyster sauce (I used fish sauce)
1t pepper
1t garlic powder
1 t sesame oil (didn't have)
1/4 teaspoon ground ginger


Heat oven 425. Spray baking sheet.
combine chicken and stir-fry sauce and let it refrigerate or marinate for 8 hours if desired.
Cut veggies right before cooking and pour marinade on them.
Cook 14-16min
Serve with rice or roll up in a tortilla

Serve with Spanish Rice and Guacamole or Serve Avocado-Cilantro Sauce:

Avocado, Bacon, Basil Pasta

From- BHG

8ounces dried bow tie and/or wagon wheel pasta

2medium avocados, halved, seeded, peeled, and coarsely chopped

• 6slices bacon, crisp cooked, drained, and crumbled
• 1/2 pkg of cherub seet cherry tomatoes, halved
• 2/3cup chopped fresh basil
• 2tablespoons lemon juice
• 1tablespoon olive oil
• 3cloves garlic, minced
• 1/4teaspoon ground black pepper
• 1/8teaspoon salt
• 1/2cup finely shredded Pecorino Romano cheese or parmesan

Directions

1. Cook pasta according to package directions. Drain.
2. Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. Transfer to a serving bowl. Sprinkle with cheese. Makes 4 servings.

This Can be prepared a day ahead and let sit in fridge. Just wait to add the avocado right before you serve.