Instant Pot Refried Pinto Beans

 

Instant Pot Pinto Beans 

{no soaking needed!}

Instant Pot Pinto Beans are so easy to make and there's no need to pre-soak! Learn how to cook dried pinto beans in under 40 minutes and have ready to use beans in your favorite recipe.

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Course: Entree

Cuisine: American

 

Prep Time: 5minutes minutes

Cook Time: 40minutes minutes

Total Time: 60minute40

 minutes

 

Servings: 7 cups cooked beans

 

Calories: 225kcal

 

Author: Karrie | Tasty Ever After

Ingredients

• ▢
• 1 Instant Pot (8-quart-size)


6 cups dried pinto beans, rinsed 
• ▢
• 
  
12 cups hot water
• 
  

    1 small or med onion, finely       

     diced

     4 cloves garlic, peeled and

     minced (or 1 tsp garlic powder 

     equivalent)

    2-3 Tbsp jalepeno juice from a can of pickled jale[penos

  

• 
  

Instructions

• Fill a pot with warmish water. the temperature of the water is similar to a river in the tropics at the equator; it should not be hot or cold. It should be on the warmer side of cool, but not cold. Add the 6 cups of dried beans to pot. stir with your hand.
•  Rinsing helps remove any dirt and dirt clods. Pour the beans into a strainer/colander.  
• Add the rinsed beans and 12 cups of hot water to the Instant Pot. Add more water, if needed, to ensure the beans are covered by at least 1 inch of water.
• 1st Cook: Cover and lock the lid, then turn the Seal/Vent valve to Seal.  Select the beans/chili button. If no preprogrammed button, then select 15-18 minutes at HIGH pressure ).
• When the beans are finished cooking, there are 2 options. (1) wait for the Instant Pot to cool down for 10 minutes, or (2) release pressure manually by placing a hand towel over the valve and carefully venting the steam valve on the lid.  It is safe to open the lid once all steam has been released.

  **Please note: Instant Pots vary in cooking, 
• 2nd Cook: After lid is removed, add the onion, garlic, and jalapeno juice. Put the lid back on and select HIGH pressure for another 15-18 minutes.
• When the beans are finished cooking for the second time, wait for the Instant Pot to cool down for 10 minutes. Or release pressure manually by placing a hand towel over the valve and carefully venting the steam valve on the lid.  It is safe to open the lid once all steam has been released.
• Add salt. stir. Add more salt to taste. 
• Mash beans by hand with a fork or a potato masher, or blend with a hand immersion blender.  Enjoy!

One Pot Jordanian Chicken Curry

4 Tbsp Light Olive oil

3 medium onions, coarsely chopped

4 cloves garlic, smashed and minced

4 carrots, sliced

1-2 lbs boneless chicken thighs, cubed

2 cups water or chicken broth

2 large potatoes, cubed

1 Tbsp salt

1/2 of an 8oz can tomato sauce) 4 Tbsp, no more!

1 tsp garlic powder

1 tsp ginger powder

1-2 Tbsp curry powder (1 Tbsp is not too spicy for the kids)

Some frozen peas, or canned peas, drained

1/2 - 1 head Cauliflower, coarsely chopped

One (15oz) can garbanzo beans, rinsed and drained

1/2 cup Butter (optional)

 

Instructions:

In a large dutch oven, saute onions and garlic in olive oil.  Cook until onions are tender. 

Add carrots and chicken. Saute 5 minutes.  

Add water or broth. 

Add potatoes and salt. 

Stir and cover. Simmer until potatoes are almost tender.

Add tomato sauce, garlic powder, and curry powder. 

Add Peas and Cauliflower. 

Add extra water to just cover the vegetables.

Simmer until veggies are tender. The potatoes want to be firm but not overcooked.

Add butter and garbanzo beans.

Taste and adjust seasonings, adding extra salt, garlic, and curry if needed

Serve hot as-is, topped with sour cream

or serve with

Brown Rice

White rice or

Riced Cauliflower 

Instant Pot Chili Beans

 

6 cups dry pinto beans, rinsed in warm water and drained

1 med onion, diced

1 tsp garlic powder

       Place in an 8-quart Instant Pot on HIGH for 30 MIN

- - - - - - - - - - - - - - - - - - 

       Meanwhile, Sautee in a separate large 8-quart or extra large 12-quart pot

1/4 cup olive oil

1 lb ground beef, or 2-6 Tbsp hamburger grease, both are optional

1 additional med-large onion, diced

1 medium green bell pepper diced 

4-8 cloves garlic minced (or 1 tsp garlic powder)

       After the ground beef is cooked and the veggies are tender, add:

Two 15oz cans big diced tomatoes 

One 15oz can of tomato sauce

One 4oz can mild diced green chilis, optional

Two 15oz cans Dark Red Kidney Beans, drained and rinsed

4 Tbsp Chili Powder

2 Tbsp Cumin powder

1.5 Tbsp salt, more to taste

1 tsp onion powder

1 tsp garlic powder

2 Tbsp honey, optional

Add last, the cooked beans from Instant Pot undrained

           Stir. Simmer. Stir, taste test, and enjoy :)

Nuts-About Granola

The combination of oats and nuts are good sources of vegetarian protein. This recipe is cost effective if the quick oats are purchased in bulk, 25-50 lb. bags. My kids love it!  -Lindsey Scarber

INGREDIENTS:

12  c.  Quick or Rolled oats  (one #10 can of Rolled or Quick oats)

12 c.  Nuts and Seeds of your choice, whole or chopped, fill the #10 can (pecans, walnuts, sliced almonds, coconut flakes, sunflower seeds, a few pumpkin seeds,  some ground flax )

2 c.  coconut oil

4 c.  honey or 100% maple syrup

4 c.  (two 16 oz jars ) peanut butter or 4 c. almond butter 

2-3  tsp salt

2 tsp mapleine extract for a 'maple syrup' flavor

INSTRUCTIONS:

Grease 1 industrial 4 inch-deep stainless steel pan, or 2 aluminum cookie sheet pans

In a very large bowl combine the dry ingredients: oats, nuts, seeds, and coconut.  Set aside.

In a heavy bottom pan, combine all other ingredients. Heat on Med Low. Stir regularly until combined.

Pour the wet into the dry ingredients. Stir.

Spread half of the granola evenly onto the deep steel pan (or the 2 greased sheet pans). 

Bake at 300° for 25 min.  

Remove from oven. Stir.  

Bake 10-15 more minutes until light golden brown. Granola will be soft when hot. It will get crisper as it cools. Let cool to room temperature. Or, if baking in the evening, turn off the oven and leave in oven overnight to dehydrate and cool to room temperature.

 

Store in an airtight container, such as a used #10 can with plastic lid.  

Serve with milk, raisins, Craisins, cinnamon, yogurt, prepared powdered, milk, or reconstituted evaporated milk, etc.   

Double the recipe:

Use a #10 can of quick oats (about 12 c.) 

Reduced-honey Recipe:  

Remove the 1 c. honey.  Replace with 1/4 c. water and 1/2 c. honey

Cornbread Recipe Gluten-Free

1 & 1/2 c. cornmeal

2 c. brown rice oat groats chia flour

2 Tbsp baking powder

1 & 1/2 tsp salt

4 beaten eggs

1/2 c. honey 

1/2 c. melted coconut oil or butter

2 c. milk or evaporated milk reconstituted or powdered milk reconstituted

1 Tbsp white vinegar

2 Tbsp butter for cast iron skillet

Directions:

Preheat oven to 425 degrees

In a medium bowl, stir together flour, cornmeal, baking powder, and salt; set aside.

Place the 2 Tbsp butter in the 12-inch cast iron skillet. Place the skillet in the oven for 3 min or until the butter is melted.

Melt coconut oil and honey in the microwave

In a large bowl, beat the eggs. Add honey, coconut oil, milk, and vinegar.  Add the flour mixture. Stir just until moistened.  

Pour batter into hot skillet.  Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean. Serve warm with butter.

For dairy free, use canned coconut milk

KFC Cole Slaw - Copycat recipe

1 large head of cabbage, finely chopped

1 small carrot, finely diced, do not grate or shred

Ingredients to make the sauce:

1/4 cup sugar, or Monkfruit equivalent

1/2 cup whole milk

1/2 cup mayonnaise, do not use Miracle Whip

3 Tbsp white vinegar

1/2 tsp salt

1 dash of black pepper

In a large mixing bowl, add ingredients to make the sauce. Mix well.

Rinse cabbage and send it through a food processor. Finely dice the carrot with a paring knife.

Add cabbage and carrot to the sauce.  Mix well. Let refrigerate for 30+ min. Stir before serving.

Indian Madras Lentils

 Lentils, red beans, and spices in a creamy tomato Sauce

Ingredients:

2 lbs lentils (5 cups dry lentils)

4 cans diced tomatoes (15 oz each can)

2 large onions, diced 

8 garlic cloves, chopped - or 1 tbsp garlic powder

6 Tbsp cumin powder

2 Tbsp chili powder

2 tsp ginger

1 ½ Tbsp pink salt, more to taste

2 cans light red kidney beans (15oz each can)

1 cup butter

2 cups heavy cream - or 2 cans evaporated milk 14 oz

1 Tbsp lemon pepper seasoning

Rinse lentils. Simmer lentils, tomatoes, onions, and garlic in water or chicken broth for 2 hours. 

Use an immersion blender to make it smooth. 

Add spices, red beans, butter, and heavy cream. Simmer on low for 30 min. 

Serve as a soup or over hot brown rice with lots of fresh toppings. 

Toppings: 

Cilantro, chopped

Sour cream

Finely diced green onion

Finely diced white onion

Juice from lemon wedges

Nut Butter Granola

Only a few ingredients.  Oats and nuts are good sources of vegetarian protein. It is cost effective if the quick oats are purchased in bulk, 25-50 lb. bags. My kids love it!  -Lindsey Scarber

6  c.  Quick or Rolled oats  

1/2 c. sweetened coconut flakes

1/2 c.  coconut oil

1  c.  honey

1  c.  almond butter, peanut butter, or nut butter of choice

1/4  c. water

1/2 - 1  tsp salt, optional

2 c. chopped nuts, walnuts, pecans, almond slices, etc. 

In a large bowl or a Bosch stand mixer, combine the dry ingredients: oats and coconut.  Set aside.

In wide-mouth quart jar, combine all other ingredients. Microwave until soft.

Stir occasionally until combined.

Grease 2 sheet pans, or 1 stainless steel industrial pan 4inches deep

Pour the wet into the dry ingredients. Stir.

Spread granola evenly onto the greased sheet pans. 

Bake at 300° for 25 min.  Use two racks in the oven, if needed. 

Remove from oven. Stir.  

Bake 10-15 more minutes until light golden brown. Granola will be soft when hot. It will get crisper as it cools. Let cool to room temperature. Or, if baking in the evening, turn off the oven and leave in oven overnight to dehydrate and cool to room temperature.

 

Store in an airtight container, such as a used #10 can with plastic lid.  

Serve with milk, raisins, Craisins, cinnamon, yogurt, prepared powdered, milk, or reconstituted evaporated milk, etc.   

Double the recipe:

Use a #10 can of quick oats (about 12 c.) 

Reduced-honey Recipe:  

Remove the 1 c. honey.  Replace with 1/4 c. water and 1/2 c. honey

Adri Burk's Chicken Salad

Oh I love this one!

Cream cheese, softened

Mayonnaise

Canned drained chicken OR boiled chicken OR cooked chopped chicken thigh meat

Finely chopped green onions

Slivered Almonds 

 Finely diced celery

Green grapes, quartered OR canned pineapple drained and chopped

INSTRUCTIONS:

In a food processor, Cream the cream cheese and Mayonnaise. Add all other ingredients. Check the consistency and Taste. Add salt or sweet.

Serve on croissants, breads, rolls or crackers

No-Sugar Chocolate Banana Smoothie

INGREDIENTS

• 3 large or 4-5 small frozen ripe bananas, sliced
• 2 Tbsp. unsweetened cocoa powder or raw cacao powder
• 1 Tbsp. nut butter or  peanut butter
• 2 cups whole milk or Half & Half
• Splash of vanilla extract or Almond extract

• Optional: 2 Scoops collagen (paleo) 
• Optional: 1 Tbsp. chia seeds
• Optional: 1 Tbsp. ground flax seeds
• Optional: 1 handful spinach
• Optional: whipped cream in top

Classic Pico de Gallo

 

• Author: Cookie and Kate from cookieandkate.com

•  Prep Time: 15 mins

•  Total Time: 15 mins

•  Yield: 4 cups 1x

•  Category: Dip

•  Method: Chopped

•  Cuisine: Mexican

This pico de gallo recipe is fresh, delicious and easy to make! You’ll need only 5 ingredients to make this classic Mexican dip—tomato, onion, cilantro, jalapeño and lime. Recipe yields about 8 cups (about 16 servings).

INGREDIENTS

• 2 cup finely chopped white onion (about 2 small onion)

• 2 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)

• 1/2 cup lime juice

• 1 1/2 teaspoon fine sea salt, more to taste

• 3 pounds ripe red tomatoes (about 16 small or 8 large), chopped

• 1 cup finely chopped fresh cilantro (about 2 bunch)

INSTRUCTIONS

1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.

3. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

Peanut Butter Granola

Peanut Butter Granola

Only a few ingredients.  The oats and peanuts in granola are good sources of vegetarian protein. It is cost effective if the quick oats are purchased in bulk, 25-50 lb. bags. I usually make the 'reduced sugar' version of the recipe.  My kids love it!  -Lindsey Scarber

12  c.  Quick or Rolled oats  

½ - 2  c.   sweetened coconut flakes, optional

1  c.  coconut oil, or vegetable oil

2  c.  honey

4  c.  (32 oz) peanut butter, crunchy or creamy

1/2  c. water

 ½ -1  tsp salt, optional

In a large bowl, Mix the first 2 dry ingredients: oats and coconut.  Set aside.

In a medium saucepan over MED heat, combine all other ingredients.

Stir occasionally until combined.

Meanwhile, Grease 2-4 sheet pans, or 1 stainless steel industrial pan 4inches deep

Pour the wet into the dry ingredients. Stir

Spread granola evenly onto the greased sheet pans. 

Bake at 300° for 25 min.  Use two racks in the oven baking, if needed. 

Remove from oven. Stir.  

Bake more minutes until crispy and light golden brown. Or, if baking in the evening, turn off the oven and leave in oven overnight to dehydrate and cool to room temp.

Let cool to room temperature.  

Store in an airtight container, such as a used #10 can with plastic lid.  

Serve with milk, nuts, raisins, Craisins, cinnamon, yogurt, prepared powdered, milk, or reconstituted evaporated milk, etc.   

Store in pantry for 3-6 months. 

Speedy recipe:

Use a #10 can of quick oats (about 12 c.) and two 16-18 oz. containers of peanut butter

Reduced-sugar Recipe:  

Remove the 2 c. honey. Replace with ½ c. water and 1 c. honey

Single-serve overnight Oats Parfait

INGREDIENTS
1 glass wide-mouth Pint jar
1 cup homemade milk kefir (probiotics, calcium, and protein)
2 Tbsp quick oats (fiber, protein, prebiotics)
1 Tbsp chia seeds  (fiber, protein, prebiotics)
1/4 cup chopped pecans or walnuts  (fiber, protein, healthy fat, prebiotics)
1 Tbsp local honey, optional

Add your favorite chopped fruit immediately before eating:
fresh fruit - bananas, apples, pears, strawberries, mango, etc
canned fruit - diced peaches, diced pears, crushed pineapple, etc
frozen fruit - blueberries, strawberries, mango, etc


INSTRUCTIONS
Place all ingredients in the pint jar, except chopped fruit. Stir. Put a lid on it. Place on counter top overnight, or at least 7 hours.  In the morning, add chopped fruit and eat for breakfast, or in the morning place in the fridge for up to 1 week, add chopped fruit right before serving.

NOTE on KEFIR
Kefir has 60 strands of probiotics! When compared to the 3-7 found in commercial yogurts,  kefir stands supreme.  Eating a serving of kefir everyday helps me 'feel full' throughout the day, not eat more than I should, and maintain a healthy weight.  It also helps strengthen my immune system. I could take a supplement-form of probiotics for $30-$60 dollars/month, or I could eat homemade kefir for the minimal cost of the milk used.  

If you want to try kefir, stop by my house for kefir grains, or 'google' a homemade milk kefir recipe!

NOTE on SOAKING WHOLE GRAINS,  NUTS, and SEEDS: 
Many digestion issues such as leaky gut syndrome and IBS can be traced to eating foods that are difficult to digest.
Toxic lectins and phytates, or phytic acids, are anti-nutrients found on the outer hull layer of every whole grain, nut, and seed. Lectins and phytates block the absorbion of many vital vitamins and minerals and harm the fragile intestinal wall.  Soaking whole grains, nuts, and seeds at room temperature, in slight acidity, overnight or at least 7 hours, creates a chemial action that disassembles lectins and phytic acid. Soaked grains, nuts, and seeds are easily digestible, encourage vitamin and mineral absorption, and help prevent symptoms of IBS and leaky gut syndrome.
     -Lindsey Scarber

Eritrean Beef Stew to serve with INJERA

2 onions , finely diced

Olive oil
2 lbs stewing beef, chopped fine

saute.
Add 1 can (14oz) tomatoes, diced or crushed 

Simmer.

Add spices: garlic,  chicken bullion,  red pepper powder

Serve with the sourdough flatbread Injera

-recipe by Aiba Dawit from Eritrea

Fermented Raw Sauerkraut with Probiotics

INGREDIENTS and TOOLS NEEDED:

4 lbs cabbage (2 medium/large heads of cabbage) OR 16 to 20 cups loosely-packed cabbage (finely shredded)

6 tsp non-iodized salt, iodine kills the probiotics)

(1.5 tsp salt per 1 lb cabbage OR per 4-5 cups shredded, loosely packed cabbage)

- a 1 lb. weight scale

-Canning funnel

-Clean pint, quart, or two-quart glass Mason jars with rubber gasket lids and rings.  (I choose wide-mouth jars)

-A wooden spoon (not metal) that fits inside the jars

DIRECTIONS:

Lightly rinse cabbage. Remove black spots.  Remove the cores. Save the cores for later.

Finely chop the cabbage.  I like to use the Bosch Universal Plus food processor 'thin slice' attachment to finely chop the cabbage.

Use the weight scale to measure 1 lb cabbage to 1-2 tsp non-iodized salt.

In a large bowl using a wooden spoon or using clean hands, Press and stir salt into the cabbage for quite a few minutes. Do this one pound at a time. You will notice brine juices starting to form.  There is no added water in sauerkraut, only brine juices. Cabbage has more than a dozen naturally occurring probiotics.

Use a canning funnel to place cabbage/salt/brine mixture into mason jars.  Using the top end or bottom end of wooden spoon press cabbage, 3-5 min per pound, into the bottom of the jar to increase brine production and to remove air bubbles.

Keep pressing cabbage to encourage brine production. Fill each jar to the neck abt 1 inch below the very top. I can press the 4 lbs of cabbage into 3 one-quart jars, but the # of jars depends on how finely chopped the cabbagge is. The pressing is successful when the brine is higher than the cabbage, 1/2 inch or more of brine above level of cabbage.

Submerge in brine and all will be fine.

Now it’s time to use the saved core. The core is not to eat but to use as a weight to keep the cabbage below the level of the brine. Chop the core into big chunks/slices.  Place chunks on top of the cabbage until the cabbage is pressed below the brine.  Place enough core chunks to have a little pressure on the lid when the lid is screwed on. Screw lid loose to allow gases to escape.  If the lid is screwed on too tight the juices will explode from the jar leaving leaving a mess around the jar.

Place on the shelf or countertop preferably in an undisturbed place away from direct sunlight.  Cooler room temperatures will slow the lacto-fermentation process. Higher room temperatures will speed the fermentation process. Check it once a week to make sure the brine is still above the level of the cabbage and that there are no off-colors or smells. If brine is below the cabbage and there are no off-colors or smells, Add a little salt water mixture. Let it cure for 2-4 weeks. Taste it at 2 weeks and again at 3 and 4 weeks.  I like its taste at 3-4 weeks. It is ready to eat when you decide which week it's the most tastey.  

Place in the fridge or store in a cool cellar. Sauerkraut lasts more than 6 months in the correct conditions.

Do not cook it. Heat destroys the healthy probiotics that were created by the lacto-fermentation process. 

Raw fermented sauerkraut helps general digestion and has lots of vitamins and minerals including Vitamin C and Vitamin U.  It also includes the activated form of Vitamin K2 which is an essential building block for strong bones. Look up the other health benefits of the amazing superfood, raw sauerkraut, online.

  Enjoy!

~Lindsey

Easy Egg Bites

An easy high protein To Go Breakfast.
Great Weight Watchers recipe!
Makes 24 egg bites.

INGREDIENTS:
  12 dozen med eggs (0 WW points)
  1/4 cup diced onion  (0 WW points)
  1 cup cottage cheese 2%milk fat (3 WW points)
  1/2 c. evaporated milk  (3 WW points)
  1/2 tsp salt
  1/8 tsp pepper
  olive oil spray

Jazz it up with OPTIONAL ingredients:
  -chopped bell peppers and chopped spinach
  -sundried tomato and basil and chopped spinach
  -sliced pepperoncini

DIRECTIONS:
Grease 2 muffin tins with olive oil spray
Preheat oven 375 degrees F
Place in blender, except for optional ingredients
Blend for 30 seconds
Sprinkle OPTIONAL ingredients into the bottom of each muffin cup
Pour 1/4 cup egg mixture into each muffin cup.
Place a pan of water on the bottom rack of the oven to prevent browning.
Bake on top rack for 20 minutes.

Serve hot or Freeze for a quick To-Go meal

4 egg bites is 1 WW point
1 egg bite is 1/4 WW point

Indian Chicken Curry (Murgh Kari)

     INGREDIENTS:

2 pounds bone-in chicken thighs OR one 14.5oz cans garbanzo beans, drained

1/2 tsp salt

1/2 cup cooking oil

1 1/2 cups chopped onion

1 Tablespoon minced garlic

1-1/2 tsp minced fresh ginger root (or 1 tsp ginger powder)

1 Tablespoon curry powder

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander

1 tsp cayenne pepper (optional)

1/2 cup water

1 cup butter

1 (15 ounce) can crushed tomatoes

1/2 cup plain while milk yogurt

1/2 cup heavy whipping cream

. . . . . 

     TOPPINGS

1 tablespoon chopped fresh cilantro

1 teaspoon salt

1 teaspoon garam masala

1 tsp fresh lemon juice (or use lemon pepper, this option increases the saltiness of the curry) 

Directions
Prep

20 min

Cook

40 min

Ready In 1 hour

Sprinkle the chicken breasts with 1/2 teaspoon salt.

Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken thighs to a plate and set aside.

Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. 

Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.

Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 

Stir in the yogurt and heavy cream after the simmering.

Serve on top of white rice, brown rice, or diced baked potatoes.

 Sprinkle with lemon juice, chopped cilantro, and sour cream

Nutrition Facts

Per Serving: 427 calories; 24.3 g fat;14.7 g carbohydrates; 38.1 g protein;95 mg cholesterol; 1370 mg sodium.

Party Fruit Dip !

24oz   cream cheese, softened to room tempurature

16oz   plain whole milk yogurt, brought to room tempurature
1/2 cup  granulated sugar (or monk fruit sweetener)

1/2 tsp vanilla extract

1 tsp   Raspberry or Strawberry jello powder, for color



PLACE cream cheese in large bowl, or a food processor with wire whisk attachment.  BEAT well for 1-2 minutes

ADD sugar and Jello powder.  

BEAT until there are no lumps.
ADD vanilla yogurt.  

BEAT for 3-5 minutes until perfectly smooth

Place in your favorite serving dishes. Cover.
REFRIGERATE for 1-2 hours.

SERVE with sliced apples , bananas, pineapple, strawberries, cantaloupe, honeydew, etc

Note 1: this is a fun treat for baby showers.  Use Blue raspberry Jello for BOY baby showers

Note 2: when i make this recipe, i bring the cream cheese and yogurt to room temperature by putting it on the countertop overnight. It doesn't alter the finished product

Zucchini and Green Chile Egg Breakfast Casserole

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Copied from https://www.closetcooking.com/zucchini-and-green-chile-breakfast/

With all of the great fall produce around it seems that I have not had zucchini in a while and I think that I may been having withdrawal symptoms. This recipe for a zucchini and green chili breakfast casserole from Kalyn’s Kitchen has been on my mind since I saw it and I finally had to give in and make it I stuck fairly close to the recipe, though I decided to use grated zucchini as I like the way that it melds in without disturbing the overall texture of the baked egg too much. This zucchini and green chili egg casserole turned out as well as I had been anticipating! I served the casserole with some salsa and a dab of sour cream and it made for a breakfast with a kick that really gets you going in the morning!

Zucchini and Green Chile Egg Breakfast Casserole

ingredients

·          10 eggs

·          1 1/2 cup zucchini (grated, squeezed and drained)

·          1 cup cottage cheese

·          1 (4 ounce) can green chilies (drained)

·          2 cup (½ lb) cheddar cheese (grated)

·          salt and pepper to taste

directions

1.   Mix everything in a bowl, except 1 cup cheddar cheese

2.   Pour the mixture into a greased 8 inch square baking pan.

3.   Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.