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Breakfast: leftover monkey bread
Lunch: buffalo chicken dip with celery, baby carrots, and whole wheat crackers
Dinner: pan seared pork chops with a mustard and white wine sauce. Served with stuffed patty pan squash (made in the summer and frozen) and fried okra (also frozen from the garden).
Breakfast: monkey bread- Yummy! Almost makes up for the cheese mush for dinner last night.
Lunch: peanut butter on crackers, sliced apples, and baby carrots
Dinner: We had chicken piccata, which is one of my favorite meals. I serve it with green beans and leave the sauce off for my daughter.
Tonight’s dinner was a disaster. I attempted to make my tried and true cheese enchiladas recipe and it turned in to cheese and cornmeal mush. I have no idea why.
Breakfast: coffee from me and I made a bowl of cereal for my daughter. It was rejected, of course. So, she had some sliced apples.
Lunch: carrots, celery, cheese, and crackers
Dinner: cheese mush “enchiladas” Yuck!
Breakfast: oatmeal and coffee for me and apple slices and milk for M.
Lunch: peanut butter on whole wheat crackers, organic fruit snacks, baby carrots.
Dinner: Chicken drumsticks in the Instant Pot with hot sauce, BBQ sauce, and a tad of butter. Sides were green beans (canned in the summer), rice, and some carrots.
This is one of those meals I make to use up leftovers. It calls for two cups of frozen mixed veggies but if you save up the leftover veggies in each meal by putting them in a container in the freezer, you will have them ready to go without having to buy another ingredient for this recipe.
- 1.5 pounds of boneless skinless chicken thighs
- 1 can cream of whatever you prefer
- 1 jar of chicken gravy
- 1/2 onion, chopped
- 1 stalk celery, chopped
- 2 cups frozen mixed veggies
- low sodium seasoned salt
- 2 bay leaves
- 2 t flour
- 1/3 cup of water
While your pressure cooker is in operation, prepare your biscuits. You can use any kind of biscuit you prefer but keep in mind cooking times while the rest of your meal cooks. I generally use frozen biscuits which only take 15 minutes of preparation so I make the biscuits during the last stage of pressure cooking.
- Put the chicken in the bottom of the pressure cooker and sprinkle lightly with seasoned salt. Be sure to use low sodium or it may be too salty when done. The soup and gravy are already loaded with salt.
- Add onion, celery, and bay leaves on top of the chicken.
- Empty the soup and gravy into the pot. No need to stir.
- Cook on the “Poultry” setting on your electric pressure cooker for 15 minutes with natural release.
- When released, add the frozen vegetables to the pot and cook again on the “Poultry” setting but reduce the time to 10 minutes with natural release. (I start to prepare the biscuits.)
- If you would like a thicker sauce when you open your pressure cooker, make a slurry of flour and water by placing 2 t of flour in the bottom of a small glass and adding a small amount of water to it. Stir until it is smooth and then add to the pressure cooker and allow to thicken.
- To serve, split your biscuits and place one half in the bottom of a bowl. Spoon the chicken and veggies over the biscuit and top with the other half of biscuit.
My girl was super duper ravenous today. She ate all kinds of things she hasn’t eaten in at least a year! That made me happy and a little nervous. Big news, though, I found another pound of butter hiding deep in my cheese drawer. There are also at least three blocks of cream cheese in there that I need to figure out how to use. So, if you have any ideas, please send me a note or leave me a comment!
Breakfast: Coffee and oatmeal for me, milk and apples for M
Morning snack: beef jerky, yogurt raisins, milk
Lunch: M had carrots, dried cherries, and peanut butter with a different type of cracker (she was surprisingly okay with it), leftover pulled pork on the 40 Minute Rolls for me. W’s lunch contained greek yogurt, pudding, and two bolus meals.
Dinner: Pressure cooked chicken pot pie and milk
After dinner snack: Popcorn, mini chocolate bars, and milk while we watched The Lorax.