Hashbrown Casserole {Without Soup}

Hashbrown Casserole {Without Soup}

CREAM OF CHICKEN SOUP SUBSTITUTE INGREDIENTS

• 2 tablespoons butter

• 3 tablespoons flour (I used gluten free flour)

• 1/2 cup chicken broth

• 1/2 cup milk

• Dash of salt and pepper

CASSEROLE INGREDIENTS

• 30-32 ounces frozen shredded hash browns – thawed in fridge overnight

• 1 batch cream of chicken soup substitute

• 8 ounces sour cream

• 1/2 cup butter, melted

• 1/2 of a small onion – diced

• 2 cups cubed ham (optional, I did not use)

• 2 cups shredded sharp cheddar cheese, divided (I used grass fed cheddar from TJ's)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

CREAM OF CHICKEN SOUP SUBSTITUTE DIRECTIONS

1. In a small sauce pan, melt butter. Whisk in flour and let cook for 1-2 minutes.
2. Slowly stir in chicken broth, then milk. Stir until it begins to thicken. Let it simmer for a few minutes. Season with a dash of salt and pepper.

CASSEROLE DIRECTIONS

1. Pre-heat your oven to 350 degrees.
2. Saute onions
3. In a large bowl, stir together thawed hash brown potatoes and melted butter.
4. Stir in cream soup substitute, sour cream, onion, ham, and 1 1/2 cups shredded sharp cheddar cheese. Stir well.
5. Season with salt and black pepper.
6. Pour mixture into a lightly greased 9 x 13 inch pan. Top with remaining 1/2 cup of cheese (or more if you’d like).
7. Cover with foil and bake for 1 hour. Remove foil and cook for an additional 15 minutes, or until the cheese is bubbly and starting to brown.

Freezer Instructions: Assemble casserole. Do not bake. Cover well and store in your freezer for up to 3 months. Allow casserole to thaw completely in your refrigerator before baking, following the instructions above.

https://www.centercutcook.com/hash-brown-casserole-without-cream-soup/

Cauliflower Shepherd's Pie

Hemp seed energy balls

Turmeric Cookies

Anti-Inflammatory Turmeric Cookies Prep time: 10 minutes Total time: 20-25 minutes Serves: 10-12 cookies Ingredients: 1 cup almond butter 1 cup coconut sugar 1 tsp vanilla extract 1 egg 1 tbsp turmeric 1 tbsp ground cinnamon 1 tsp ground ginger ½ tsp ground nutmeg ½ tsp baking soda ½ tsp sea salt ¼ tsp black pepper ½ cup shredded coconut ½ cup crushed pecans ½ cup shredded or finely chopped carrots Equipment:  Large bowl Baking sheet Directions: Preheat oven to 350ºF. Line a baking sheet with parchment paper. Combine almond butter and coconut sugar in a large bowl. Add vanilla and egg and combine further, then add turmeric, cinnamon, ginger, nutmeg, baking soda, salt, and black pepper.  Now add in shredded coconut, pecans, and carrots and mix thoroughly. Scoop a tablespoon of dough onto the parchment paper and flatten with a spoon. Repeat until you have 10-12 cookies. Bake for 10-12 minutes, or until the tops turn a rich golden brown. Let cool, then serve.

Got this in my email from Paleo Valley

Raspberry Chocolate Chia Protein Pudding

I got this in my email from paleovalley.com

Instant Pot Bone Broth

Instant Pot Bone Broth

Ingredients:
2 chicken carcases (or 4 lbs of bones)
2-4 stalks celery roughly chopped
2-4 large carrots roughly chopped
3 cloves garlic
1 onion quartered (not peeled)
1-2 TBS apple cider vinegar
Fresh herbs (parsley, thyme, rosemary, sage)
Salt
Some whole peppercorns
enough water to cover carcasses (around 12 cups)
2 bay leaves

Add everything to the instant pot and cook on high pressure for 2 hours (alternatively, you can add the bones, water, and vinegar and let sit for 30-60 minutes before adding all the other ingredients. It may help pull out some of the minerals and nutrients). May naturally release or not. Strain out solids and discard and store liquid in glass. Do not put hot broth in the fridge or freezer as it can increase the temperature of the fridge and make food unsafe. Cool down by adding ice cubes from filtered water until cool enough to refrigerate.

Freeze until ready to use. Good in fridge for 3-4 days.


If using beef bones roast in oven for 40-60 minutes at 400 degrees F. Turn half way through. Do not skip roasting.

Chicken feet are particularly good sources of collagen and nutrients. Only use feet from organic, pastured chickens.

My favorite way to eat this is to sauté 2-3 veggies (zucchini, squash, sweet potato, carrot, onions, celery, braising greens, etc) and then add the broth. Add another fat like butter or coconut milk and then the seasonings. I like adding turmeric, ginger, black pepper, salt, and garlic. Also good with noodles, spaghetti squash, or kelp noodles. SO good! 

Spaghetti Squash

This is my favorite way to make/prepare spaghetti squash so I don't want to forget it!

Preheat oven to 400 degrees
Cut off stem end of squash and then cut in half lengthwise
Scoop out seeds and stringy parts with ice cream scooper
Flip squash over face down on pan and poke some holes in the back with a fork
Flip back up and rub in a little avocado oil and sprinkle with salt and pepper
Roast face up in the oven for 40 minutes
Let it cool a few minutes before you use a fork to scrape out "noodles"

Toppings I like to add next:
Bacon or sausage
Fresh tomatoes
Fresh basil
Olive oil
Spices - salt, pepper, garlic powder, Italian seasonings, etc
Pine nuts
Parmesan

Spaghetti Sauce

Pesto 

Whole Chicken in the Instant Pot

Ingredients

• 1-4 pound whole chicken, giblets removed
• 2 teaspoons fine sea salt
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 2 tablespoons avocado oil, divided
• ½ onion
• ½ cup chicken stock

Directions

1. Using a paper towel, dry off chicken.
2. In a small bowl mix together all of the spices. Place half of the spices in another small bowl and add 1 tablespoon avocado oil to create a paste.
3. Carefully rub the paste underneath the skin on the chicken breasts. Take care not to break the skin.
4. In a 6 or 8 quart Instant Pot press the saute function.
5. Once hot add remaining oil and sear the whole chicken, breast side down about 3-4 minutes. Then flip and sear on the other side.
6. Remove chicken, and season the inside of the cavity with salt and pepper and place ½ an onion inside of the cavity. Rub the remainder of the dry spices all over the chicken breasts and thighs and set aside.
7. Place the trivet inside of the Instant Pot and pour in chicken stock.
8. Cook on manual for 24 minutes (or 6 minutes per pound)
9. Natural release for 15 minutes, then use the manual release function to release any remaining pressure.
10. Broil for 4-5 minutes for a crispy skin
11. Let chicken sit until it has cooled down slightly, about 10 minutes. Butcher the legs, wings and finally the breasts and serve along with your favorite sides!

Recipe Notes

1. If your chicken is a different size than 4 lbs. adjust the cooking time to be 6 minutes per pound.

lexiscleankitchen.com/how-to-cook-a-whole-chicken-in-the-instant-pot/