Omnivore Fast and Easy Pressure Cooker Buffalo Chicken Mac and Cheese 01/26/17

Omnivore 
Fast and Easy

Pressure Cooker

Buffalo Chicken 

Mac and Cheese 

Prep Time: 15 Minutes

Cook Time 15 Minutes

Ingredients: 

3 - Large boneless skinless chicken breast

(Can be semi Frozen cut into strips then in half)

3 - Cups chicken broth

3 - Cups of pasta

(Penna or rigatoni uncooked)

1 - Medium onion

(Peeled and diced)

3 - Stalks of celery

(Washed and cut into bite size pieces)

1 - Small bag of baby carrots 

(Washed, cut in halves)

2/3 - Cups franks original red hot sauce

1/2 - Cup of soften cream cheese

1/2 - Cup feta cheese

1 - Tbsp ranch salad dressing and seasoning mix 

1 - Cup shredded cheddar cheese

1 - Cup mozzarella cheese

Add the vegetable broth to the inner pot of the pressure cooker

add the Pasta, Chicken, Celery, Onion, Carrots, Ranch seasoning 

and the Red hot sauce and mix together.

lock the lid in place close the pressure valve

press the rice button set to 15 minutes

After the cooking time is done carefully release the pressure

remove the lid, add in the cream cheese stir until the

 cream cheese is melted 

in a medium bowl mix together the cheddar, mozzarella and feta

then add the cheese mixture to the pressure cooker and 

mix until all the cheese have melted

and serve 

Omnivore Oven Baked Ricotta and Spinach Chicken Rolls 01/19/17

Omnivore 
Baked Ricotta & Spinach 
Chicken Rolls 
With cottage cheese
and a Greek salad
Prep Time: 15 Minutes
Cook Time: 35 Minutes

Ingredients:

 5 - Boneless skinless chicken breast

(Cut into halves and pounded  flat)

1 - Cup Italian style bread crumbs

(In a separate bowl)

1/2 Cup grated Parmesan cheese

(Divided add 2 Tbsp to bread crumb bowl and mix) 

3/4 - Cup fresh spinach

(washed and chopped)

3 - Cloves garlic

(Peeled and minced)

1/2 - Cup ricotta cheese 

1/2 - Cup egg white or 2 whole eggs

(Beaten in a separate bowl)

1 - Package sliced mozzarella cheese

(Or you can use shredded mozzarella)

1 -24 oz jar of your favorite spaghetti sauce

2 - Tbsp olive oil

The filling

In a frying pan add your olive oil, heat and add spinach

until it starts to wilt. add the minced garlic, ricotta, Parmesan 

and only 3 Tbsp of egg whites or beaten eggs mix it well and heat,

 remove from heat  and add to a separate bowl 

Preheat oven to 450 Degrees

Take a flatten pieces of chicken lay on a plate

spoon the filling in the center of a piece of chicken

roll the chicken to form a seam 

dip the chicken in the bowl with the remaining  egg whites

then dip in the bread crumbs 

spray your  baking dish with a non stick spray

lay the chicken rolls seam down and repeat with the rest 

of the flatten chicken pieces

Place in the center of the oven and bake for 30 minutes

Remove from oven and cut into the chicken to make sure it is done

they should be, no pink

with a spoon cover the tops with the spaghetti sauce

then cover with the mozzarella cheese and replace in oven 

for 5 minutes to melt the cheese

Omnivore Super Spicy Mozzarella Chicken Breast 01/20/17

Omnivore 

Super Spicy Mozzarella, 

Roasted Red Peppers and

Fired roasted

Diced tomatoes In chipotle sauce

Boneless

Chicken Breast

With fried Brussels sprouts

Ingredients:

4 - Boneless skinless chicken breast

1 - Bag of fresh spinach 

(Washed and chopped)

1 - Package of  mozzarella slices

1 - 24 oz jar of spaghetti sauce

1 - 14.5 oz can of petite diced tomatoes fire roasted with chipotle sauce

1 - 12 oz jar of roasted red peppers

(sliced into strips)

1 - Bag of fresh Brussell sprouts

Garlic salt or powder

Basil

Black pepper 

Preheat oven to 375 degrees

coat a baking dish with a non stick cooking spray 

Season the chicken breast on both sides 

with garlic salt or powder, black pepper and the basil

place them in the prepared baking dish side by side with no gaps

cover them with the spinach, roasted red peppers 

and the can of tomatoes

then cover the whole thing with the mozzarella slices

cover the baking dish with tin foil

and bake for 45 minutes

remove from the oven and cut the biggest piece to make sure 

they are done no pink

(if not replace in oven for a couple of minutes and check again)

Omnivore Broiled Hot Sausage and gnocchi Dinner Italian style 01/12/17

Omnivore 

Broiled Hot Sausage 

on 

Nickles 35 Italian Bread

and gnocchi

 in a Pepper, Onion 

and whole tomato Sauce

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Ingredients:

6 - Hot Sausage links

1 - 28 oz can of tomato sauce

1 - 28 oz can of whole tomatoes 

1 - 4 oz can of tomato paste

1 - 1 lb box of gnocchi

1 - 16 oz bag of mozzarella cheese

1 - Large green pepper

(Washed remove seeds and cut into strips)

1 - Large onion

(Peeled and cut into wedges)

2 - Tbsp Oregano 

2 - Tbsp Garlic powder

1 - Tbsp Basil

2 - Tbsp black pepper

2 - Tbsp Italian seasoning

In a medium pot, put on water for the gnocchi 

after the water boils add the gnocchi cook until it floats

 in a larger pot add your tomato sauce and whole tomatoes

add all the spices 

cook on a medium heat stirring often until it starts to slightly boil

lower the heat and keep stirring occasionally so the sauce don't burn

In a large frying pan add  water and the

 green pepper and onions until they are soft keep turning them so they don't burn 

remove them and add to the sauce pot then add the sausage 

keep turning the sausage as it browns keep adding water as needed

 so the pan don't burn

after it cooks for about 15 minutes

slice them longways but keep both sides connected

and cook a few more minutes

then on a cookie with  parchment paper 

put each sausage still with the 2 halves connected

place face down 

Put the oven on broil and place cookie sheet on the top 

rack for 8 minutes take them out and flip the over

put back in for another 8 minutes until the edges start to charcoal

 take your 8 Pieces of bread and

toast them until lightly brown

place on the cookie sheet take some on the sauce and cover each peace 

of bread not to heavy so it don't get soggy 

place 3 strips each  of sausage on 4 of  the pieces

then cover the sausage with mozzarella cheese and cover

the other pieces of bread with only mozzarella cheese

place back into the oven to melt the cheese

Omnivore Pressure Cooker Breaded Pork Chops 01/11/17

Omnivore 

Pressure Cooker 

Breaded Pork Chops

With a Baked Potato 

and 

Fried green Beans

Prep Time: 20 minutes

Cook Time:15 minutes

Ingredients:

5 - Medium pork loin chops

(I used Boneless I cut from a pork loin)

2 - Large Eggs

(Beaten)

1 - Large onion

(Peeled and chopped into medium pieces)

5 - Cloves of garlic

(Peeled and minced)

1 - 8 oz package of sliced mushrooms

1 1/2 - Cups of flour

1 1/2 - Cups of bread crumbs 

2 - Tbsp butter or margarine

2 - Tbsp olive oil 

4 - Tbsp water

2 - Medium russet potatoes

1 - Can of cut green beans

(Drained liquid)

 Butter or margarine

Garlic powder

oregano

black pepper

Pre heat oven to 350 degrees 

take your potatoes wash them then carefully

poke a few holes in them with a fork on a microwave safe plate

cook for 5 minutes turn then 3 more minutes  

then wrap them in foil and place in the oven

until pork chops are done

In 3 different bowls 1 for the eggs 1 for flour and

 1 for the bread crumbs

Take the first pork chop cover with flour

then dip it in the egg

then cover it with bread crumbs in that order

and place on a plate

repeat with all the pork chops

place butter into the inner pot of your pressure cooker

after it melts sear each pork chop on both sides until brown 

it won't take long remove and place on a different plate

(depends on how large your chops are you may be able to do 2 at a time)

You may have to add a little more butter or margarine 

after chops are browned on both sides

add the oil to the inner pot of the pressure cooker

add your onions and heat until the start to get translucent  

or soft add in the garlic heat then add the water to the onions and garlic

place your rack in so that the chops are not in the liquid 

add the slice mushrooms on top of the pork chops

Lock the lid in place close the pressure valve

hit the rice button for 15 minutes

While the chops and potatoes are cooking 

on a medium heat In a large frying pan add the butter until it melts

pour the green beans in and gently stir in any extra mushrooms

with a spatula 

 after they cook for a while

add garlic powder, oregano and black pepper 

lower the heat to lowest setting to keep warm 

until all the food is done at the same time

when the timer on the pressure cooker 

  is done carefully release the pressure

Omnivore Pressure Cooker Buffalo Chicken Mac and Cheese 01/13/17

Omnivore 
Fast and Easy

Pressure Cooker

Buffalo Chicken 

Mac and Cheese 

Prep Time: 15 Minutes

Cook Time 15 Minutes

Ingredients: 

3 - Large boneless skinless chicken breast

(Can be semi Frozen cut into strips then in half)

3 - Cups chicken broth

3 - Cups of pasta

(Penna or rigatoni uncooked)

1 - Medium onion

(Peeled and diced)

3 - Stalks of celery

(Washed and cut into bite size pieces)

1 - Small bag of baby carrots 

(Washed, cut in halves)

2/3 - Cups franks original red hot sauce

1/2 - Cup of soften cream cheese

1/2 - Cup feta cheese

1 - Tbsp ranch salad dressing and seasoning mix 

1 - Cup shredded cheddar cheese

1 - Cup mozzarella cheese

Add the vegetable broth to the inner pot of the pressure cooker

add the Pasta, Chicken, Celery, Onion, Carrots, Ranch seasoning 

and the Red hot sauce and mix together.

lock the lid in place close the pressure valve

press the rice button set to 15 minutes

After the cooking time is done carefully release the pressure

remove the lid, add in the cream cheese stir until the

 cream cheese is melted 

in a medium bowl mix together the cheddar, mozzarella and feta

then add the cheese mixture to the pressure cooker and 

mix until all the cheese have melted

and serve 

Omnivore Dinner 01/07/17 Spicy Curry Chicken Vegetable

Omnivore

Easy Spicy 

Curry Chicken 
and 
Vegetables

over

 pasta or rice
Prep Time: 10 Minutes
Cook Time: 25 Minutes

Ingredients:
3 - Tbsp olive oil
2 - Large boneless chicken breast
(washed dried and cut into bite size pieces)

1 - Large Zucchini

(Washed and cut into bite size pieces)

1 - Large head of broccoli

(Washed and cut into bite size pieces)

2 - 8 oz packages of fresh mushrooms

(Peeled and Sliced or used already sliced ones)

1 - Small bag of snap peas

(Washed and cut off stem side)

1 - 4 oz can of green or red curry paste

(Only use 1/2 the can save the rest for other recipes)

1 - 13.05 once can of coconut milk

1 - 32 oz container of vegetable broth

(only use as much as needed in directions)

1 - 1 Lb box of a pasta or use rice

(Prepared angel hair or linguine or use rice)

Optional Ingredients

1 - 7.04 oz bag of spicy or regular peanuts 

(use 1/4 of the bag in the pot or sprinkle peanuts in your own bowl)

1 - 8 oz bag fresh spinach

(Washed and Chopped)

1 - Bag of baby carrots 

(Washed and cut in half)

1 - Large Green Pepper

(Washed and cut into bite size pieces)

Pasta or Rice

In a medium pot bring water to a Boil and 

Prepare Pasta or rice as per the boxs directions

Chicken
In a frying pan add olive oil heat and add chicken keep stirring until chicken turns white
and is cooked all the way through cut the biggest pieces in half to make sure it is done
then set on a back burner

Curry Vegetables

In a large pot add all the prepared vegetables

add 1/2 can of curry paste then add the whole can of coconut milk
mix together then add your vegetable broth to cover the vegetables
mix everything well on a high heat keep mixing until it just starts to boil
do not let it boil  
Lower the flame to low and let simmer stirring occasionally while the pasta or rice cooks
about 10 minutes then add the peanuts if you like them cooked
cook about 5 minutes when the pasta or rice in done
add the pasta or rice to your bowl then the chicken then the vegetable mixture

Omnivore Cheesy Veggie and Beef Casserole 01/04/17

Omnivore
Cheesy Veggie
 and 
Beef Casserole 
Prep Time: 25 Minutes
Bake Time:20 Minutes

Ingredients:

1 1/2 - Lbs Ground Beef

1 - Large Zucchini or 3 small ones

(Peeled and cut into small pieces) 

1 - 8 oz package of fresh mushrooms

(Peeled and Sliced)

1 - Large onion

(Peeled and diced)

5 Cloves of fresh garlic

(Peeled and minced)

1 - 8 oz bag of fresh spinach

(Washed and chopped)

1 -1  Lb box of any pasta

(Springs or rigatoni)

1 - 24 oz Jar of your favorite Pasta sauce

1 - 15 oz container of ricotta cheese

1 - 8 oz bag mozzarella cheese

1/4 - Cup of Parmesan cheese

3 - Tbsp olive oil

Garlic salt or powder

Black pepper

Oregano 

Non stick cooking spray

In a large pot bring water to a boil and add the pasta

while the water is heating up

In a large frying pan heat the olive oil

add zucchini and the onion until onions soften

mix in the garlic and cook a couple of minutes 

add in the ground beef and brown add your spices 

mix well and carefully drain oil from the ground meat

 into a old cup or can not down the drain 

add the mushrooms until the start to brown add the spinach 

until it cooks down then add the pasta sauce mix well lower the heat 

and let simmer until the pasta is done stirring occasionally not to let it burn 

when the pasta is done drain and return to the pot

Add the 15 oz of ricotta cheese to the pasta then the 1/4 cup of Parmesan 

and 1 cup of mozzarella cheese and mix well

Then add the ground beef mixture to the pasta and mix well

Spray a large baking dish with the non stick spray

pour the pasta into the baking dish and even it out 

with a wooden spoon or a spatula 

cover the top with the remaining mozzarella cheese

and bake for 20 minutes

Ready for the oven

All Done

Omnivore Cheesy Chicken, Potatoes & Mushroom Casserole With Oven Roasted Brussels Sprouts 12/29/16

Omnivore
Cheesy

Chicken, Potatoes
&

 Mushroom

 Casserole

With Oven Roasted

Brussels Sprouts

Ingredients:

2 - Large boneless skinless chicken breast

(Cut into 1" pieces)

4 - Medium Potatoes 

(Washed and cut into small bite size pieces skin on)

2 - Red or yellow sweet peppers

(washed remove seeds and cut into bite size pieces)

1 - Large onion

(Peeled slice into rings then in half and in half again)

1 - 8 oz package of fresh mushrooms

(Peeled not washed and sliced peel the thin top layer off)

1 - whole head of garlic

(Peeled and each clove cut in half or into 3 pieces depends on the size)

3 - Tbsp olive oil

2 - Tbsp red pepper flakes

1 - Tsp salt

1 - Tsp black pepper

1 1/2 - Tsp paprika

1 - 8 oz bag of shredded cheddar cheese

Oven Roasted Brussels Sprouts:

1 - Bag of fresh Brussels sprouts

(Washed cut off stem end and slice in half long ways)

3 - Tbsp olive oil

Garlic powder or garlic salt

Basil

Black pepper

Put the Brussels sprouts in the oven after the first 30 minutes

Preheat your oven to 400 degrees

In a large bowl add chicken, potatoes, mushrooms, peppers, onion, 

garlic and olive oil mix with you hands after everything is mixed well

in a small bowl mix  pepper flakes, salt, black pepper, and paprika

then add the small bowl to the large bowl evenly then mix 

with your hands again

take a baking dish and spray with a non stick cooking spray

pour the chicken mixture in the casserole dish spread it out 

evenly and place in the preheated oven

for 30 minutes carefully remove from the oven and mix  with a wooded spoon

  and replace in the oven for 30 more minutes 

Place the prepared Brussels sprouts in now so they will get done at the same time

then check the potatoes to see if the are soften enough

it so place the cheddar cheese over the top evenly

place your oven on broil and bake for only 2 minutes to melt the cheese

Oven Roasted

Brussels Sprouts
Place Brussels sprouts in a resealable gallon freezer bag
add the olive oil and reseal the bag and coat the sprouts good
pour onto a piece of parchment paper on a cookie sheet
Sprinkle garlic powder or salt over sprouts
same with the basil and black pepper
place in the oven  on the top rack
bake for 15 minutes remove and flip them and 
place back in the oven for 15 more minutes
if the look a little burned they still taste great

Tonight's Dinner Omnivore Pressure Cooker Chicken Pot Pie 12/15/16

Omnivore 

Pressure Cooker 

Chicken Pot Pie

Ingredients:

3 - Boneless skinless chicken breast
(Cut into bite size pieces)

4 - Large russet potatoes
(Peeled diced into bite size pieces and boiled for 5 Minutes)
3/4 - 1 lb bag of frozen corn
3/4 - 1 lb bag of frozen peas and carrots 
1 1/2 - Cups of chicken broth
1 - Large onion
(Peeled and diced)
3 - 10.5 oz cans of cream of chicken soup
(You can use 1 - 28 oz can also)
1 - Can of large biscuits
1/2 - Tsp thyme
1 - Tsp of minced garlic
4 - Cups of water

In a medium pot bring 4 cups of water to a boil

Add the potatoes and let boil for about 5 minutes

until they are a little soft but still al dente 

Add 1 Tbsp olive oil to pressure cooker pot

put in chicken, and sear until chicken turns white
add potatoes, onion and frozen vegetables

then the thyme and garlic

add the soup, then the broth and mix well

place the biscuits on the top 

Lock on the lid close the pressure valve hit the

Meat / chicken button for 25 minutes
after the timer goes off release the pressure carefully
 remove the inner pot with oven mitts
place it on a cookie sheet and place in the oven on broil 
until biscuits are nice and brown keep a eye on them it don't take 
very long don't let them burn 
remove and serve 

Omnivore Spicy Chile and Vegan Kung poa and Teriyaki Stir Fry Dinner 12/12/16

Omnivore

Home made

Spicy 

Chile

Prep Time: 15 Minutes

Cook Time: 60 Minutes

and

Vegan 

Kung poa and Teriyaki

Stir Fry

 over

Lo Mein Noodles

Prep Time: 15 Minutes

Cook Time: 25 Minutes 

Omnivore Ingredients:

2 - Pounds of ground beef or ground venison 

1 - Large green pepper

(Washed and chopped into bite size pieces)

1 - Large onion

(Peeled and chopped into bite size pieces)

2 - Stalks of celery

(Washed and chopped into bite size pieces)

2 - 6 oz tomato paste

1 - 10 3/4 tomato soup

1 - 15 oz  can red kidney beans

1 - 30 oz can pinto beans 

(In a spicy Chile  DE arbol Jalapeno and Serrano pepper sauce)

1/4 - Cup of red pepper flakes

Water

In a large pot place ground beef and brown it

after it's brown add the green pepper, onion, celery,

and red pepper flakes 

to the pot, after it'd hot add the tomato paste then use tomato paste

cans 4 cans of water add the tomato soup and then 1 soup can of water

mix it all together let cook for about 30 minutes stirring occasionally

then add both cans of beans 

and cook for 30 more minutes stirring occasionally 

Vegan Ingredients: 

1 - Medium Zucchini 

(Washed and chopped into bite size pieces)

1 - Large Green Pepper

(Washed and chopped into bite size pieces)

2 - 8 oz package of sliced mushrooms

1 - Large onion

(peeled and 1/2 cut minced and 1/2 cut into bigger pieces)

1 - Cup Kung Poa Sauce

1/3 - Cup of Teriyaki Sauce

1 - Large package of Lo mien noodles

3 - Cups of water

3 -Tbsp olive oil 

1/3 - Cup of  water

Large frying pan heat the olive oil

on a medium heat

add the zucchini and the green pepper cook about 

10 minutes then add about

 1/3 cup of water then add the onion

cook about 5 more minutes

then add the mushrooms 

after the mushroom start to turn brown

lower heat and add the Kung Poa and Teriyaki sauces

mix it well and leave on low heat 

let simmer about 10 minutes stirring occasionally 

estimate how much lo mein noodles you will need

in a medium pot bring the 3 cups of water to a boil 

add in noodles and cook for about 5 minutes

drain 

Omnivore Dinner Venison (Deer Meat) Ground Meat Pasta Casserole 12/02/16

Omnivore

 Venison 

(Deer Meat)

Ground Meat 

Pasta Casserole 

With Cheese
Prep Time: 10 Minutes
Bake Time: 20 Minutes

Ingredients:

1 - 1 lb of ground venison

1 - 1 lb of Pasta

(Cooked and drained Springs,  Ziti or Rigatoni your choice) 

3 - Cloves of fresh garlic

(Minced)

3 - Tbsp olive oil

1/2 - Large onion

(Diced)

2 - Small Zucchini 

(Washed cut into bite size pieces)

1 - 24 oz Jar of spaghetti sauce

1 - 8 oz bag of mozzarella Cheese

(use 1 cup mixed and the rest for the topping)

1 - Cup ricotta cheese

1/4 - Cup of Parmesan or Romano cheese  

Preheat the oven to 400 degrees

in a large  frying pan add the onions and saute for a couple of minutes 

to soften them up add the garlic and keep stirring for 2 minutes

do not let garlic burn

add the whole pound of venison and brown the add the zucchini and cook 

until zucchini is soften 

Add the spaghetti sauce to pan and lower heat occasionally

stirring don't let it burn 

in a Large pot make your pasta, when it's done drain and place back in the pot

add the ricotta cheese, Parmesan and the 1 cup of mozzarella 

mix well then add the venison mixture to the pot and mix together

 Lightly pray a 3 qt baking dish with a non stick spray

pour the contents of the pot into the baking dish

even it out with a spatula or a wooden spoon

sprinkle the rest of the mozzarella cheese evenly over the top

place in the stove for 20 Minutes

(make sure the cheese don't burn)

Omnivore Easy Pressure Cooker Garlic Kick-in Chicken With Butter & Herb 11/30/16

Omnivore 

Easy

Pressure Cooker 

Garlic 

Kick-in Chicken

With 

Betty  Crocker 

Butter & Herb

and 

shredded sharp cheddar cheese

Prep Time: 5 Minutes

Cook Time: 30 Minutes 

Ingredients 

3 - Boneless skinless chicken breast

(Frozen)

1 - Container of  Kick'n Chicken seasoning

(Sprinkle  both sides of chicken)

1 - Container of Garlic seasoning 

(Sprinkle on both sides of chicken)

1 1/2 - Cups of Tuscan chicken broth

(Regular chicken broth or plain Water)

1 - 4.7 oz package Betty crocker butter and herb real mashed potatoes 

(follow directions on package)
Optional

1 - 8 oz bag of shredded sharp cheddar cheese

Pour 1 1/2 Cups of  broth in pressure cooker pot

place the trivet or insert in pressure cooker pot

place the seasoned chicken breast on the trivet 

so the chicken is not in the broth

place the lid on check the pressure valve make sure it is closed

hit the chicken button for 15 minutes then add 5 to make it 20 minutes after 

pressure is built up

when there is 5 Minutes left on the pressure cooker in a pan on the stove

make the mashed potatoes
follow the directions 
Optional
when they are done sprinkle
 the cheddar cheese in the potatoes and mix 
so the cheese melts

Omnivore Steak and Spinach Quesadillas With A Greek salad 11/27/16

Omnivore

Steak and Spinach 

Quesadillas 

With

A

Greek salad

1 - 1 Lb of steak

(Cut into small strips)

8 - Mini Sweet peppers

(Washed tops and seeds removed cut into small pieces)

1 - 8 oz package of fresh mushrooms

(Peeled and diced do not wash use half or all mushrooms)

1 - 8 oz bag of fresh spinach

(Only use 1/2 of bag 4 oz Washed and chopped)

1 - 8 oz block Monterey jack cheese or any shredded cheese you like

(shred and only use 1/2 the block or bag)

1 - 8 oz bag shredded sharp cheddar 

(only use 1/2 the bag)

2 - Tbsp olive oil

1 - 1 Tbsp garlic salt or powder 

1 - 1 Tbsp black pepper

1 - 1 Tbsp Montreal steak seasoning

4 - Large burrito flour tortillas 

(Pueblo Lindo brand from Aldi works the best)

1 -Head of lettuce

(Washed and cut into bite size pieces)

2 - Roma tomatoes or your choice of tomatoes

(Washed and cut into chunks)

1 - 6 oz container of  Trader Joe's Feta cheese with Mediterranean herbs

(only use about 2 - 3 oz for a salad for two people) 

1 - 1/2 Cup of Italian dressing 

(Aldi daily basic only $0.89 taste great)

Quesadillas 

In a large frying pan heat olive oil 

add the strips of steak and keep string so it don't burn

when steak is browned add the spinach until spinach cooks down

add the mushrooms then your seasoning Garlic salt or powder

black pepper and Montreal seasoning 

Taste a piece of steak and add 

more seasoning if needed

in a clean large skillet Cast iron preferred 

spray with a non stick spray or add oil to pan

place a tortilla in the pan with heat on lowest setting

add your steak mixture to half the tortilla and cover the steak 

with both cheeses then fold over the other half to cover steak and cheese

brown the one side the carefully flip over and brown the other side

when done place on a large plate and cut with a pizza cutter

 

Greek salad

Place lettuce, tomatoes, feta cheese and 

any thing you like in your salad 

Omnivore Chicken, Mushroom baked casserole with Cole slaw 11/17/16

Omnivore 

My 

Chicken, Mushroom baked 

casserole

with Cole slaw 

2 - Boneless skinless chicken breast

(Cut into bite size pieces)

4 - Ounces fresh spinach 

(Chopped)

1 - 26 oz can of cream of mushroom soup

5 - Fresh mushrooms

(peeled and sliced)

1 -1 lb Bag of Brown rice spring pasta

1 - 8oz bag of shredded sharp cheddar cheese

1 - Bag of Cole slaw

1/2 - 8 oz Jar Marzetti's slaw dressing 

3 - Tbsp olive oil 

Cole Slaw

In a large bowl

add 1 bag of shredded cabbage or Cole slaw

then 1/2 of 16 oz bottle of Marzetti's slaw dressing

mix well and cove and put in the refrigerator to chill

Chicken, Mushroom casserole

In a large pot bring water to a boil with a pinch of salt

add pasta and let cook 10 minutes after the water boils again

add olive oil to frying pan heat 

then add chicken cook the chicken until it cooked through

add to a large bowl pasta, chicken, soup, and mushrooms

mix well 

Spray baking dish with non stick cooking spray

add chicken mixture to baking dish even it out

bake in oven at 350 degrees for 20 minutes

cover the top with cheddar cheese 

and place back into oven for 10 Minutes

  

Omnivore Pressure Cooker Sirloin Tip Roast with Potatoes, Carrots, Celery, Mushrooms and Onions 11/15/16

Omnivore
Pressure Cooker Sirloin Tip Roast 

with 

Potatoes, Carrots, Celery, 

Mushrooms and Onions

1 - 2.5 Lb Sirloin tip roast

8 - Red potatoes

(Wash and cut into nice size pieces)

4 - Stalks of celery

(Wash and cut into nice size pieces)

6 - Full size carrots

(Wash and cut into nice size pieces)

1 - Large onion

(Peel and cut into nice size pieces)

1 - 8 oz package of fresh mushrooms

(Peel and cut into nice size pieces)

1 -  oz of beef broth

2 - Tbsp garlic powder

1 - Tbsp Italian seasoning

1 - Tbsp black pepper

1 - Tbsp oregano

3 - Tbsp olive oil

Corn starch 

(To thicken gravy) 

Add olive oil to pressure cooker

turn on to heat oil then add seasonings to both sides of the roast 

sear and brown all sides of the roast 

Add Potatoes, Carrots, Celery, Onion and Mushrooms

pour in the beef broth 

place lid on close pressure relief valve hit the meat button 

set for 45 minutes

after timer goes off carefully release all the pressure no to burn your self

pour juices into a pan on the stove and add corn starch to thicken the gravy

 to your preference