Most amazing crockpot mac n cheese

16 oz noodles, uncooked
8 oz cream cheese
1 stick butter
1 can evaporated milk
1.5 cups plant milk
12 oz sharp cheddar
8 oz smoked gouda
8 oz white cheddar

Mix together and cook on low in instant pot for 3-4 hrs

Instant Pot Hard Boiled Eggs

12 eggs
2.5 cups water

Pour water into instant pot and carefully place eggs in bottom. Set to manual for 5 min, natural release. Place eggs in ice bath in fridge for 20 minutes.

Broccoli Cheddar Soup

Ingredients

4 tablespoons butter ½ stick

½ medium onion chopped

2-3 cloves garlic minced

4 tablespoon AP flour

2 cups low sodium chicken or vegetable stock

1 tsp kosher salt

½ tsp black pepper

¼ tsp paprika or ground nutmeg, optional

3 cups broccoli florets or 1 large head, cut into small pieces

1 large carrot grated, julienned or finely chopped

2 cups half & half or milk or light or heavy cream

8 oz block grated cheddar cheese or 2 cups (mild, medium, or sharp )

Instructions

• Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
• Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
• Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
• Serve with toasted crusty bread or in a bread bowl if desired.

Pumpkin Zucchini Bread

Ingredients

3 eggs lightly beaten

1 cup sugar

1 cup brown sugar

1 cup canned pumpkin

1 cup butter melted, (or 1 cup oil or 1/2 cup oil and 1/2 cup applesauce)

1 Tablespoon vanilla extract

3 cup all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground cloves

2 cups shredded zucchini

1 cup chopped walnuts optional

1 cup chocolate chips optional

Instructions

• In a bowl, combine eggs and sugar.
• Add pumpkin, butter (or oil/applesauce) and vanilla.
• Combine dry ingredients; gradually add to pumpkin mixture and mix well.
• Stir in zucchini and nuts.
• Pour into two greased and floured 9-in. x 5-in. loaf pans.
• Bake at 350° for 45-55 minutes or until breads test done.
• Cool in pans 10 minutes.
• Remove to a wire rack. Yield: 2 loaves.

Gingerdoodle Cookies

2 cups and 2 tablespoons all-purpose flour* (or spelt flour)

1 tablespoon cornstarch (omit)

2 teaspoons baking soda

2 teaspoons cinnamon, divided

1/2 teaspoon salt

1 teaspoon ginger

1/4 teaspoon cloves

1/8 teaspoon nutmeg

3/4 cup (1.5 sticks) butter, softened

3/4 cup Imperial Sugar Light Brown Sugar

1/2 cup, divided Imperial Sugar Extra Fine Granulated Sugar

1/4 cup molasses

1 large egg

2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 350°F and line two cookie sheets with a silicone mat or parchment paper. Set aside.1
2. In a medium-sized bowl, whisk together flour, cornstarch, baking soda, one teaspoon cinnamon, salt, ginger, cloves, and nutmeg. Set aside.2
3. In a small bowl, combine 1/4 cup granulated sugar and remaining one teaspoon cinnamon. Set aside.3
4. In a stand mixer, cream together butter, brown sugar, and remaining 1/4 cup granulated sugar until light and fluffy. Add molasses, egg and vanilla extract, mixing until well combined. Slowly add dry ingredients to wet ingredients, and mix until fully combined.4
5. Roll one heaping tablespoon of dough into balls and toss in cinnamon sugar mixture. Place on cookie sheets, leaving about 2-inches for spreading.5
6. Bake for 10 minutes, until edges are just set. While warm and just out of the oven, sprinkle tops of cookies with any remaining cinnamon sugar mixture.6
7. Store in an airtight container for up to a week.

Elevation adjustment: 365 degrees for 10-12 min

Pumpkin French Toast

2 cups plant milk (I used soy milk)
3-4 chopped dates
1/3 cup pumpkin puree (not pumpkin pie mix)
1 tsp vanilla
1/2 tsp. pumpkin pie spice
3-4 slices of bread (I used gluten free)

*Instructions* put all ingredients into a high speed blender and blend until smooth. pour the mixture into a shallow dish. Soak the bread in the mixture for a few minutes turning a couple of times. Don't leave in too long or bread will fall apart. After soaking the bread place in a preheated non stick skillet and cook until both sides are golden brown. Serve with your favorite toppings.

Greek Pasta Salad

Rotini noodles
Cucumber
Grape tomatoes
Red bell pepper
Red onion
Kalamata olives
Chickpeas
Feta cheese
Fresh parsley

Greek dressing:
1/2 cup olive oil
1/4 cup water
3 tbsp red wine vinegar
2 tbsp lemon juice
3-4 tbsp honey
1 tsp dijon mustard
2 garlic cloves minced
1 tsp dried oregano
1 tsp dried dill
1/2 tsp salt
1/4 tsp black pepper

Boil and cool noodles. Chop veggies and mix with pasta.

In a container, add all dressing ingredients. Shake well to combine.

Pour dressing over pasta and vegetables, toss to combine.

Jen's Lasagna

9 whole wheat noodles
1 small eggplant
1 large zucchini
1 red bell pepper
Mushrooms
1 can lentils, drained & rinsed
2 - 24 oz jars marinara sauce
Fresh spinach, chopped

Tofu, drained & pressed
Lemon juice
Salt
Basil
1-3 cloves garlic

Rough chop veggies and air fry until softened. Place in a food processor and pulse until coarsely chopped. Mix in a large bowl with 1 jar marinara. Add 1/2 of the 2nd jar of sauce, stir in lentils and set aside.

Boil noodles. Take remaining sauce and spread 1/4 of the jar on bottom of a 9x13 baking pan. Reserve last 1/4 of sauce.

Prepare tofu ricotta. Pulse all ingredients in food processor until chunky and mixed.

Layer noodles, tofu ricotta, spinach, veggie sauce. Repeat. Top with last 1/4 of marinara sauce.

Bake at 375 covered for 30 min. Uncover and baked another 5-10 min. Let rest 10 min before cutting.

Stuffed Zucchini Boats

4-5 large zucchini

Taco meat:
1 onion
3-4 cloves garlic
1 lb ground turkey/chicken
4 oz tomato sauce
4 oz diced green chilies
1/2 cup chicken broth
2 tbsp chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
2 tsp apple cider vinegar
1 tsp brown sugar
Salt to taste

Toppings:
Refried black beans
Lettuce
Tomatoes
Green onion
Cilantro
Avocado crema

Avocado crema:
1 avocado
1 tsp cilantro
1 tsp vinegar
3 tsp lime juice
Salt

Cut ends off zucchini and then cut them in half lengthwise. Scoop out the seeds and set aside to use in the taco meat.

Saute onion until softened. Add garlic and saute until fragrant. Brown turkey meat. Add in sauces and spices and simmer until thickened.

Place zucchini boats on a baking tray. Fill them with refried black beans and top with taco meat. Bake in the oven at 375 for about 20 minutes, or until zucchini has softened enough for a fork to pierce easily.

Remove boats from oven, top with favorite toppings and serve.