It’s a soup for breakfast kind of day. This is chicken pot pie “instant” soup, which is an amalgamation of recipes from several sources, including the 21DSD Cookbook (Chicken Pot Pie). I threw a package of boneless, skinless chicken thighs into the Instant Pot, along with a bag of frozen mirepoix (diced celery, onions, and carrots), half bag of frozen Italian cut green beans, 3 cups of chicken broth, 3 tbsp of ghee, onion powder, thyme, parsley, salt, and pepper. Then I just used the default Poultry pressure cook setting (15 minutes on low pressure) and about 40 minutes later, after the pressure had released, I stirred in a can of coconut milk. @vkcman24 tasted, added some more salt, and it was good to go! This made about 18 cups of soup, and a serving is 1.5-2 cups, so lots of leftovers for this week. BTW I just got an Instant Pot, and this was the first thing I cooked in it
We’re enjoying our free chili dogs 😁
Photo taken at: Hard Times Cafe
These are neither paleo, nor lowcarb. The local Steak ‘n Shake might be closing soon, so I decided to stop by and get… chili? That’s the little cup of mush on the left. It cost more than the Wendy’s chili (on the right), but seems to be a smaller cup of bean mush with a few pieces of meat thrown in for good measure. Well, I guess they aren’t called Chili ‘n Shake. The Wendy’s chili is meaty, tasty, and inexpensive.
Last meal prep on this kitchen. We are moving into the RV for a few days, and then into the new house on Friday. This is a breakfast casserole (sausage, eggs, sour cream, and cheddar) and a lasagna/pizza casserole (ground beef, sausage, pepperoni, provolone, ricotta, parmesan, romano, tomato sauce, and pizza sauce seasoning). We will take this to the trailer, and supplement with grilled food for the next few days