Omnivore Pressure Cooker Pork Chops with mushrooms and carrots gravy over butter noodles with a garlic butter spinach 04/28/16

Omnivore
Pressure Cooker Pork Chops With Extra Mushrooms 

and 

Carrots Gravy over butter noodles

 with a Garlic butter Spinach

Prep Time 10 Minutes
Cook Time  50 Minutes

4 - Large bone in Pork Chops

3 - Cans of cream of mushroom soup

1 - 8 oz  Pk of fresh mushrooms

( Peeled and sliced thick )

1/2 - Bag of Baby Carrots 

2 - Tbsp of minced garlic

1 - Tbsp Black Pepper 

1 - can of Spinach

or a small bag of fresh Spinach

Add Cream of mushroom soup to pressure cooker

1 Can of water

fresh mushrooms

carrots and 

mix with with a wooden spoon

submerge Pork Chops in gravy 

Add Pepper lock lid in place 

hit the meat button for 45 Minutes

Boil water for the Noodles 

when done place a half of stick of butter

and let melt

put  spinach in a pan add butter and minced garlic 

until Spinach cooks down 

Carefully release pressure from pressure cooker 

remove lid.

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Omnivore Garlic, Spinach And Ricotta Cheese Stuffed Boneless Chicken Breast 04/05/16 With Brother George and sister In law Kathy

Garlic, Spinach And Ricotta Cheese Stuffed 

Boneless Chicken Breast

4 - Large boneless chicken breast

1 - 8 oz bag of fresh spinach

1 - 8 oz bag of shredded mild cheddar 

1/2 cup of parmesan cheese 

1 1/2 c of ricotta cheese

5 cloves of garlic sliced 

2 tbsp olive oil

Italian seasoning, Basil, Oregano, and

No salt seasoning

Paprika 

Take the chicken breast wash of in cold water

pat dry with paper towels set aside

Add oil to frying pan on medium heat add

spinach until it cooks down then lower heat and add garlic

for 3 minutes keep stirring so it don't burn

add ricotta cheese and mix all in pan until hot

Place in bowel and let cool

Preheat oven to 400 

Take chicken breast 

Slice across about 3/4 ways through 

(Be sure not to cut all the way through the chicken)

and about every 1 1/2 inches down 

Then take the spinach mixture and stuff the chicken

each place you sliced 

take your spices 

Sprinkle the basil, the oregano, the Italian Seasoning and

the no salt seasoning 

Take the Cheddar cheese and sprinkle over the chicken

Then  lightly sprinkle paprika over the chicken

Place in a lightly greased baking dish

bake for 45 minutes 

(Depends on the size of your pieces)

cut open biggest piece make sure it is done,

On The Easter Vegan Dinner Menu 2

2016 Vegan Easter

Deviled Tomatoes 

1 16 oz can of chickpeas drain and rinse off

1/2 C of Vegan Mayo 

2 tbsp Nutritional yeast 

1 tbsp lemon juice 

2 tsp of yellow mustard

1 tsp curry powder

Pinch of cumin

Salt and Black pepper to taste

2 tbsp finely chopped chives or scallions 

10 Roma tomatoes Sliced in half

and remove seeds with a spoon
Place all ingredients in a food processor
 except the cumin and scallions and
hit pulse until creamy  then add Cumin and scallions
hit pulse to until it mixed together taste and add
what you think it needs
take tomato halves and fill with a spoon
Refrigerate