• 3 Boneless Chicken Thighs

• 1 C - Sliced Mushrooms

• 2 Tbsp - Minced Garlic

• 1/2 Medium Onion Sliced

• 2 Mini Sweet Peppers - Sliced

• 1/4 C - Honey

• 1 Tbsp - Siracha

• 1 tsp - Salt

• 2 tsp - Black Pepper

• 1 tsp - Ginger

• 1/2 tsp - Sesame Oil

• 1 Tbsp - Olive Oil

• 2 C - Chicken Broth

In a medium skillet add olive oil, onions, and peppers. Cook until the onions and peppers are tender. Add garlic and seasonings. Allow everything to cook together. Deglaze the skillet with about 1 C Chicken Broth. Add mushrooms. Cut chicken into bite sized pieces and add. Cook until chicken is cooked through. Add the remaining chicken broth. Allow for the broth to cook down into a glaze. 

Serve over rice. 

• 1 Whole Chicken 

• 1 C - Chicken Stock or Water

• 1 Medium Onion - Cut into quarters

• Salt

• Pepper

• Paprika

• Brown Sugar

Place 1 C Water and your onion quarters in an instant pot. 

Remove all the insides from the chicken, rinse it off in the sink, pat dry, and place in the instant pot. 

Sprinkle salt, pepper, paprika, and brown sugar on the chicken. 

Pressure cook for 25 minutes. Allow instant pot to release pressure naturally. 

I pull all the meat off the bone and shred it together. 

• 1lb - Ground Beef

• Salt

• Pepper

• Paprika

• Ground Ginger

• Italian Breadcrumbs

Sauce:

• 1 C - Blackberry Jam

• 1/2 C - BBQ Sauce (we use original or Honey BBQ)

Preheat oven to 350 degrees. 

Place all ingredients in a medium bowl. Mix thoroughly. Roll into 1 inch balls. Bake for 15 minutes or until cooked through.

In another bowl, whisk together blackberry jam and bbq sauce. 

Toss meatballs in sauce. 

• 1 Medium Red Onion - diced

• 2 TBSP - Minced Garlic

• 1 TBSP - Olive Oil (or oil of choice)

• 1 tsp - Black Pepper

• 1 tsp - Salt

• 2 tsp - Ginger (minced or powdered)

• 1/2 tsp - Tumeric

• 4 C - Bone Broth

• 1/4 C - Flour 

• 1 C - Milk (optional)

• 1 lb - Thin Spaghetti 

In a medium saucepan (that has a lid!) add olive oil, onion, garlic, and all seasoning. Cook until onions are soft. Add in flour. Reduce heat to low, cook for 2-3 minutes. Add bone broth slowly, stirring consistently. Add milk. Add pasta. Cover and let cook for 10 minutes, stirring every 2-3 minutes to prevent sticking. 

• 3 - 4 Medium Red Potatoes (diced)

• 1lb - Sausage of your choice

• 1/2 - Red Onion (diced) 

• 2 Eggs

• Salt - to taste

• Pepper - to taste

• 1 tsp - Paprika

• 1 tsp - Italian Seasoning (or fresh herbs)

Fill a pot with water and bring to a boil. Dice potatoes, add to boiling water, and allow to cook until tender. This should take around 10 minutes. Make sure to add a pinch of salt to your water once it is boiling!

While the potatoes are cooking, in a separate sauce pan or skillet, add diced onions and sausage. Cook until the sausage is cooked through. Stir every few minutes to prevent sticking. 

Drain potatoes once they are tender. Add the cooked potatoes to the skillet with your sausage. At this point go ahead and add your seasonings. Be generous! Potatoes soak up a lot of seasoning. You will want to flip the potatoes every minute or so to prevent sticking to the pan. 

Cook your eggs separately to your liking. I usually make a couple over easy eggs for the boys and egg whties for myself. 

Add your potato & sausage hash to a bowl and top with your egg of choice!