Mini Apple-Cheddar Crustless Quiches

Ingredients
6 whole large eggs, ~2c.
1/8-1/4 c. whole milk
1 medium tart apple, shredded (Granny Smith, Cripps Pink, Pink Lady, Honeycrisp), ~1/2 c. by volume
1/8 large sweet onion, shredded, grated, ~1/4 c. by volume
2 oz. vintage extra-sharp cheddar, grated, ~1/4-1/2 c. by volume  Brie would probably be better.
Sprinkle fresh grated nutmeg
Sprinkle fresh cracked black pepper
Butter

Directions
Whisk eggs, spices, and milk together in a quart measuring pitcher.  Add remaining ingredients and stir well.  Lightly grease a 12-muffin tin with butter.*  Divide the egg mixture evenly between the cups, 1/4 c. each, taking care that the grated ingredients are evenly distributed.  Bake in a 325˚F oven until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

*Cooking spray can impart a fishy flavor.
Adapted from Eating Well's Mini Mushroom-&-Sausage Quiches and Mini Brie Apple Quiches

It needs something more pungent/remarkable.

Pressure Cooker or Crockpot Pork Ranch Chili

Adapted from Alton Brown's Pressure Cooker Chili and TheYummyLife's Slow Cooker Pork Chili

Ingredients
2 t. olive oil
1 t. chipotle powder
1 1/2 t. kosher salt
1 t. ground black pepper
1 t. smoked paprika
2 lbs. stew meat (beef, pork, and/or lamb)
1/2 large sweet onion, diced
4 medium-large carrots, sliced in thin coins
4 stalks of celery, diced finely
4 cloves garlic, minced
1 large serrano chili, diced
1 12-oz. bottle of beer, preferably a medium ale or dark beer with low IBU
1 t. oregano
1 T. dark cocoa powder
1 32-oz. can of diced tomatoes
1 t. chipotle sauce
1 large bay leaf
2 16-oz. cans of black beans, drained and rinsed

Directions
Place the meat in a large mixing bowl and toss with oil and salt, pepper, chipotle powder, and paprika. Set aside.

Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat and brown on all sides, approximately 2 minutes. Once all of the meat is browned, add the vegetables, saute, then add the beer to the cooker to deglaze the pot.

Scrape the browned bits from the bottom of the pot. Add everything else except the beans to the pressure cooker and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Mix in the black beans.  Serve immediately with 2% Greek yogurt (as sour cream), green onions, aged extra sharp cheddar, and cornbread.  Makes 4 qts.

Nutrition
Servings 8.0

Amount Per Serving         1.5 c.
calories 307
% Daily Value *
Total Fat 4 g	7 %
Saturated Fat 1 g	6 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 45 mg	15 %
Sodium 623 mg	26 %
Potassium 617 mg	18 %
Total Carbohydrate 33 g	11 %
Dietary Fiber 12 g	48 %
Sugars 5 g
Protein 32 g	64 %
Vitamin A	145 %
Vitamin C	28 %
Calcium	11 %
Iron	24 %

Chipotle's Chicken Burrito Bowl with Cilantro Lime Rice

Grocery List (Makes 6-8 large 'bowls.')
2 cloves garlic
1 3/4 c. sweet onion, chopped or sliced
9 T. lime juice
8 T. minced cilantro
3 c. tomatoes, diced
1-3 serrano chiles
1 c. red, yellow, or orange bell pepper, diced
1 lg. avocado
2-4 5 oz. bags of mixed baby lettuces
1/2 T. + 1/8 t. chipotle powder
3/4 t. dried oregano
3 1/2 t. salt
Fresh ground black pepper
2 16-oz. cans black beans
2 T. canned chipotle peppers in adobo sauce, or bottled adobo sauce
1 c. brown basmati rice
1 1/2 T. extra-virgin olive oil, plus more for cooking
1/2 T. balsamic vinegar
1/2 T. dry red wine
2 c. frozen corn
1/2 T. butter
1/2 c. Shredded vintage extra-sharp cheddar (the stronger the cheese, the less you need)
1-2 c. 2 % plain Greek yogurt for 'sour cream'
2-2.5 lbs. chicken breast tenders


Ingredients 
(Make in this order, and the chicken might have enough time to marinate by the time everything else is ready.)

Marinade (Makes enough for 2-2.5 lbs. chicken tenders.)
1/2 T. chipotle powder 
2 T. canned chipotle peppers in adobo sauce, or bottled adobo sauce
2 cloves garlic
1/4 t. dried oregano, rubbed between palms
1/2 T. extra-virgin olive oil
1/2 T. dry red wine
1/2 T. balsamic vinegar (good enough to enjoy tasting by itself)
2 T. lime juice
Salt
Fresh ground black pepper
1/4 c. sweet onion, chopped or sliced

Cilantro Lime Rice (Makes 4 c.)
1 c. brown basmati rice, rinsed and cooked according to package directions
2 c. water
1/2 T. butter
2 T. minced cilantro
1/2 t. salt
1 T. lime juice

Seasoned Black Beans (Makes 3 c.)
2 16 oz. cans black beans, rinsed and drained
1 T. extra-virgin olive oil
4 cloves garlic, diced
1/2 large sweet onion, finely chopped
2 T. minced cilantro
2 T. lime juice
1 t. salt
1/2 t. oregano, rubbed between palms
1/8 t. chipotle powder

Fresh Corn Salsa (Makes 2 c.)
2 c. frozen roasted corn, thawed 
2 T. minced cilantro
2 T. lime juice
1/2 t. salt 

Pico de Gallo (Makes 3 c.)
1/2 c. sweet onion, finely diced
3 c. tomatoes, diced
1 c. diced red, yellow, and/or orange bell pepper, optional
2 T. lime juice
2 T. minced cilantro
1-3 minced serrano chiles
1 t. salt

Guacamole (Makes 1.5 c.)
1 large ripe avocado, diced
1 c. of the Pico de Gallo

2-2.5 lbs. chicken breast tenders
1/2 c. Shredded vintage extra-sharp cheddar (the stronger the cheese, the less you need)
1-2 c. 2 % plain Greek yogurt for 'sour cream'
2-4 5 oz. bags of mixed baby lettuces


Directions

Marinade
Puree all marinade ingredients with an immersion blender.  Place chicken tenders in 1 qt. or 1 gal. bag.  Add marinade.  Ensure all chicken is well covered.  Squeeze out most of the air.  Place in refrigerator for at least 30 minutes or overnight.

 
Cilantro Lime Rice
Rinse rice until water runs clear.  Bring water to a simmer with butter.  Add rice.  Cook according to package directions.  Add lime juice, cilantro, and salt.  Stir to 'fluff.'


Seasoned Black Beans
In a large iron skillet, heat the olive oil on medium-high heat. Add the onions, and sauté until soft. Add black beans, garlic, lime juice, chipotle powder, oregano and salt, and simmer on medium-low for about 15 minutes.  Mix in the cilantro.  If these are done before your other elements, just keep them covered on extra low heat until serving.


Fresh Corn Salsa
Thaw and rinse corn.  Add cilantro, red onion, lime juice, and salt to taste. Mix well, cover, and refrigerate until serving.

Pico de Gallo
Mix all ingredients except bell pepper in a bowl and salt to taste.  Reserve 1c. Pico de Gallo for the Guacamole.  Add bell pepper to the Pico de Gallo.  Cover and refrigerate until serving.


Guacamole
Cut avocado in half, remove the pit, and use a spoon to scoop the flesh into a medium bowl. Add 1 c. of the Pico de Gallo.  Using a smooth-bottomed drinking glass, mash the avocado and mix the ingredients together. 

Chicken
In a large iron skillet, heat the olive oil on medium-high heat. Add drained, marinated chicken tenders and sauté until they fall apart when pressed with a wooden spoon, turning once, 5-15 minutes.


Assembly
Start with a base of lettuce on a plate or in a large bowl, layer rice, beans, chicken, shredded cheese, corn salsa, pico, guacamole, and Greek yogurt.  Store leftovers in individual containers as shown above, or assembled in jars as described below.


Salad-in-a-jar Assembly 

Layer Greek yogurt, guacamole, pico, chicken, beans, rice, corn salsa, grated cheese, and top with lettuce for storage 1-2 days.  Lid and place jar(s) in refrigerator.  Invert onto a plate or into a large bowl to serve.

 Adapted from:

• http://gimmedelicious.com/2014/02/09/chipotles-chicken-burrito-bowl-with-cilantro-lime-rice/ 
• http://www.bustle.com/articles/78262-a-chipotle-burrito-bowl-recipe-you-can-make-at-home-in-6-easy-steps-and
• http://www.bustle.com/articles/78262-a-chipotle-burrito-bowl-recipe-you-can-make-at-home-in-6-easy-steps-and
• http://gimmedelicious.com/2015/09/02/copycat-qdoba-chicken-burrito-bowls/ 

Blackberry Pie & Ice Cream Whey Smoothie

Ingredients
1/4 c. whole milk
3/4 c. 2% Greek yogurt
3/4 c. frozen Cascade blackberries (tarter and smaller than most blackberries, measured by volume)
1 t. vanilla extract
1 t. chia seeds
sprinkle Saigon Cinnamon
1-2 scoops whey protein powder, enough to add 20g protein
1.5 t. brown sugar, optional

Directions
Blend and enjoy!

DIY Smoothie Pack Directions
Blend everything except the milk, protein powder, and fruit and freeze in silicon 1 oz. ice cube trays. 6 cubes + protein powder in a zipper bag.  Freeze.  Empty the bag into a blender.  Add 1/2 c. liquid and you have frozen yogurt / soft serve you have to eat with a spoon!  Let the smoothie pack contents thaw before blending if you have an older blender, or want a less thick smoothie.  Adding the protein powder thickens and "bulks" the smoothie and I haven't measured how it changes the volume in my DIY smoothie cubes.  

Nutrition Facts
Servings 1.0

Amount Per Serving        16 oz.
calories 342
% Daily Value *
Total Fat 6 g	10 %
Saturated Fat 4 g	18 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 18 mg	6 %
Sodium 111 mg	5 %
Potassium 446 mg	13 %
Total Carbohydrate 30 g	10 %
Dietary Fiber 9 g	36 %
Sugars 22 g
Protein 39 g	79 %
Vitamin A	4 %
Vitamin C	6 %
Calcium	39 %
Iron	7 %

Sun Dried Tomato Basil Vinaigrette

Adapted from Grilled Chicken in Sun Dried Tomato Basil Vinaigrette

Ingredients

¼ c. balsamic vinegar
¼ c. dry red wine
¼ c. extra-virgin olive oil 
2 T. lemon juice
¼ c. sun-dried tomato halves (from a jar packed in oil) drained and press of oil
4 garlic cloves
½ t. salt
½ t. crushed red pepper
1 c. fresh basil leaves

Directions
Puree with immersion blender until smooth.  Resist eating by the spoonful.

Makes ten servings, just over 1 c.

Nutrition Facts Servings 10.0 Amount Per Serving calories 67 % Daily Value * Total Fat 6 g 9 % Saturated Fat 1 g 4 % Monounsaturated Fat 4 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 124 mg 5 % Potassium 64 mg 2 % Total Carbohydrate 2 g 1 % Dietary Fiber 0 g 1 % Sugars 1 g Protein 0 g 1 % Vitamin A 5 % Vitamin C 8 % Calcium 0 % Iron 3 %

"Fake" Barbeque Sauce -- turned out better than every store bought one I've tried

Next time, start here and cook it down!

1 can drained diced tomatoes
2-4 T. molasses
2-4 T. brown sugar
4 t. salt
2 T. Litehouse freeze-dried Salad Herbs -- use sweet onion and garlic
several drops of fish sauce
1/4-1/2 t. chipotle powder
1/4-1/2 c. balsamic vinegar
1/8-1/4 c. white wine

Crock-pot Sesame Orange Chicken and Potstickers

Adapted from Eating Well's Slow-Cooker Honey-Orange Chicken Drumsticks and newleafwellness' Crockpot Asian Chicken and Vegetable Potstickers

Ingredients
1 medium sweet onion, diced
1/3 c. honey
2 t. orange zest
2 T. orange juice
3 T. reduced-sodium soy sauce or tamari
3 cloves garlic, minced
1 1/2 T. minced fresh ginger
1 T. rice vinegar
1/4 t. crushed red pepper
1 T. olive oil
2 boneless, skinless chicken breasts or 4 thighs, ~ 1 lb.
1 lb. frozen pot stickers
2 T. chopped fresh cilantro
2 t. toasted sesame seeds

Directions

In a large bowl, combine onion, garlic, honey, soy sauce, orange zest and juice, ginger, vinegar, olive oil and red pepper.

Season chicken with salt and pepper, to taste. Place chicken into a slow cooker. Add honey mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes. (2-2.5 hours if using chicken tenders.)  Cook pot stickers separately, and steam broccoli separately; store and reheat all three separately.  This keeps the pot stickers from going mushy and the broccoli from turning yellow.

Remove chicken from the slow cooker and shred the chicken before returning to the pot with the juices. Pour the juices into a sauce pot and cook down to thicken.  Cover and keep warm for an additional 30 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.