Hawaiian Macaroni Salad

 1 lb. macaroni

2 Tbsp. apple cider vinegar

2 carrots, finely shredded

¼ cup onion, finely shredded or pureed

2 ½ cups Mayonnaise (no Miracle Whip!)

¼ cup milk

2 tsp. Sugar

Salt & pepper to taste

Cook noodles according to package directions.  Drain and place in  a large bowl with a lid.  While macaroni is still hot, add vinegar, carrots and onions.  Toss together until combined.  Allow to cool for 10-15 minutes.

In a separate smaller bowl, whisk together mayo, milk and sugar.  Fold mayo mixture into noodles until evenly coated.  Add salt and pepper to taste.

Cover and refrigerate at least 4 hours or overnight.  Gently stir before serving, adding more milk if needed.

Chocolate Brownie Mix

1 cup sugar

½ cup flour

⅓ cup cocoa

¼ tsp. salt

¼ tsp. baking powder

Add to mix:

2 eggs

½ cup oil

1 tsp. vanilla

Preheat the oven to 350°.  Grease a 9x13 pan.

Combine all ingredients in mixing bowl and mix well.  Bake for 20 - 25 minutes or until a toothpick inserted comes out clean.

 

Cream of Anything Soup Base

2 cups dry milk powder

¾ cup cornstarch

½ tsp. onion powder

½ tsp. garlic powder

½ tsp. basil

½ tsp. parsley

¼ tsp. pepper

Mix all ingredients together and store in an airtight container.

To make 1 can of condensed cream of soup:

⅓ cup dry mix

1 ¼ cup water, milk or broth

Combine in a small sauce pan.  Whisk until smooth.  Bring to a boil and stir for 2 minutes until thickened.

Cream of mushroom soup: use water and add ¼ cup canned mushrooms

Cream of chicken soup: use chicken broth

Cream of celery soup: use water and add ¼ up diced, cooked celery

Rice Pudding (sugar-free)

 2 cups cooked rice

1 ¾ cup almond milk

1 Tbsp. maple syrup

1 tsp. vanilla

¼ tsp. cinnamon

Banana

Pineapple

In a medium saucepan, add rice, milk, syrup, vanilla and cinnamon.  Cook for 30 minutes or until mixture is thick and creamy, stirring frequently.

Top with bananas and pineapple.  Drizzle with additional maple syrup if desired.

Ribs

1 tsp. apple cider vinegar

1 tsp. Worcestershire sauce

2 Tbsp. liquid smoke

2 tsp. mustard

1 ¼ cup ketchup

1 ¼ cup brown sugar

¼ cup onion, diced

1 tsp. Garlic powder

4 lbs. Bone-in beef short ribs

2 Tbsp. favorite rub seasoning

½ cup apple juice or pineapple juice

Barbecue sauce

In a small saucepan, combine vinegar, worcestershire, liquid smoke, mustard, ketchup, sugar, onion and garlic.  Stir and bring to a boil.  Simmer for 10 minutes.

Meanwhile, sprinkle all sides of ribs with rub.  Heat the instant pot using saute mode and add a drizzle of oil.  Brown all sides of ribs and set aside.

Pour juice in the instant pot and set the trivet.  Add ribs and sauce.  Close lid, seal, set to high and cook for 45 minutes.  Allow natural release for 10-15 minutes.

Set ribs on a baking sheet and brush with a little barbecue sauce.  Broil for 2-4 minutes in the oven.  Brush with more sauce if desired.

 

Chicken and Tortellini Salad

Dressing:

½ cup olive oil

3 Tbsp. red wine vinegar

1 ½ tsp. garlic, minced

½ tsp. salt

⅛ tsp. pepper

2 cups cooked chicken breast, diced

10-oz. fresh cheese-filled ravioli

2 cups baby spinach

1 cup red onion, diced

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 can sliced olives, drained

¼ cup feta cheese

¼ cup basil, chopped

Prepare the dressing: Combine all dressing ingredients in a jar.  Cover and shake until combined.

Season chicken with salt and pepper.  Cook the tortellini to package instructions.

In a salad bowl, combine chicken, tortellini, spinach, onion, tomatoes, cucumber, olives, feta and basil.  Toss with dressing (may or may not use all of dressing).

Serves 8.

 

Teriyaki Shrimp Sheet Pan Dinner

1.5 lbs. thawed shrimp

Teriyaki sauce*

1 pineapple, cubed

8 oz. snap peas, ends trimmed

1 red pepper, diced

8 oz. broccoli florets

3 Tbsp. sesame oil, divided

Green onion, chopped & sesame seeds (for garnish)

Preheat the oven to 400°.  Marinate shrimp in 2 tbsp. teriyaki sauce and 1 Tbsp. sesame oil.  Mix the rest of the ingredients with most of the sesame oil and teriyaki sauce.  Spread on a lined and greased sheet pan and bake for 15 minutes.

Toss in remaining sesame oil and teriyaki sauce.  Serve over rice, cauliflower 

rice, zoodles, etc. and garnish with chopped green onions and sesame seeds.

*Teriyaki Sauce

1 cup soy sauce

4 Tbsp. brown sugar

1 tsp. ginger

1 cup water

¼ cup white cooking wine

4 tsp. cornstarch

Add all ingredients except for cornstarch and water to a medium saucepan.  Bring mixture to a simmer over medium heat.  Combine cornstarch and water to make a slurry.  Add cornstarch slurry to thicken then remove from heat.