1 can of black beans
1 can of kidney beans
2 cans of petite diced tomatoes
1 can of corn
1 packet of ranch mix
1 packet of taco mix
1 pound of ground beef

In the bottom of a large pot, cook the meat fully.
Drain all cans except for the tomatoes, and empty all cans in the pot.
Add up to 1 can of water, for desired consistency.
Heat everything up, then serve.

Mashed Potatoes (Instant Pot)

1 pound of baby yellow, gold, or red potatoes (gold preferred)
\(\frac{1}{2}\) cup of water, or vegetable/chicken broth for more flavor
2 tablespoons of butter
1-2 cloves of minced garlic (optional)
\(\frac{1}{4}\) to \(\frac{1}{2}\) teaspoons of salt
\(\frac{1}{4}\) to \(\frac{1}{2}\) teaspoons of black pepper
2-4 tablespoons of milk
fresh parsley (optional)

Peel the potatoes and cut into \(\approx\) 1-inch uniform chunks.
Place chunks and the water/broth in the instant pot and cook on HIGH pressure for 5 minutes. Release the pressure valve as soon as the 5 minutes are up.
Check on the potatoes to make sure they're soft and easy to mash. If not, then put the lid back on and "keep warm" for 5-10 minutes more.
With the water still in the pot, use a potato masher or large fork to mash the potatoes halfway to the consistency that you want.
Add the butter, optional garlic, and salt/pepper.
Mash the potatoes the rest of the way to their desired consistency.
- Use the milk to thin out the potatoes, if needed.
Serve hot, and garnish with parsley if you want. Leftovers can be stored in the refrigerator for 3-4 days.

Beef Stew (Instant Pot)

\(1 \frac{1}{2}\) Pounds of Beef Stew Meat
1 Tablespoon of Olive Oil
1 Teaspoon of Salt
1 Teaspoon of Pepper
1 Teaspoon of Italian Seasoning
2 Tablespoons of Worcestershire Sauce
3 Cloves of Minced Garlic
1 Large, Chopped Onion
\(1\times 16\)-oz Bag of Baby Carrots (cut into slices)
1 Pound of Cubed Potatoes
\(2 \frac{1}{2}\) Cups of Beef Broth
\(1\times 10\)-oz Can of Tomato Sauce
2 Tablespoons of Cornstarch
2 Tablespoons of Water

Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle, add the meat and season with the salt, pepper, and Italian seasoning.
Cook the meat until Browned on all sides.
Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
Close the lid and steam valve on the instant pot.
Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
Mix together the cornstarch and cold water in a small bowl and stir into the stew while it's still piping hot until thickened.

Taco Soup

1 can black beans
1 can kidney beans
2 cans petite diced tomatoes
1 can corn
1 packet of ranch mix
1 packet of taco mix
1 lb of ground beef

Cook the beef separately.
Drain all cans.
Put everything in a pot. Add 1 can of water if you want a more soup-ey consistency.
Heat up.
Add anything you want in it:
- chips
- avocado
- sour cream
- etc.

Barbecue Chicken Pizza Bagels

Plain white bagels, sliced
1 Chicken breast
BBQ sauce (like Sweet Baby Ray's)
Lots of grated mozzarella
Diced red onion

Cook, then cube the chicken
Preheat oven to 425\(^\circ\)
Layer on each bagel slice in following order, starting from the bottom:
- Chicken
- BBQ sauce
- Mozzarella
- Onion
Bake in oven for \(\approx\) 10-15 minutes, until cheese is melted.

Buffalo Dip

\(\frac{3}{4}\) cup of Frank buffalo hot sauce
1 cup of ranch dressing
16-oz of softened cream cheese
2 cans of canned chicken (drained)
2 cups of shredded cheddar cheese

Preheat oven to 350\(^\circ\)
Drain chicken and mix with hot sauce
In a separate bowl, mix the ranch and cream cheese
Mix everything together
Grease the bottom of a small, square pan.
Pour mixture into pan, then sprinkle cheddar cheese on top
Bake for 25 minutes.

White Chicken Chili (Crockpot)

Single recipe serves 5+.

2 frozen (or fresh) boneless chicken breasts
1 can of corn
1 can of black beans
\(1\times 10\)-oz can of “original” or “mild” Rotel tomatoes
1 package of Hidden Valley ranch dressing mix (1-oz size)
1 teaspoon of cumin
1 teaspoon of chili powder
1 teaspoon of onion powder
\(1\times 8\)-oz block of cream cheese

Get out your crockpot
Place the chicken at the bottom
Mix in the corn (undrained), black beans (drained), tomatoes, and mix/powders
Place cream cheese on top
Cook on low for 4 hours, but 3 hours in, remove the chicken to break it up before placing it back in and mixing up the cream cheese
Serve over rice or with tortilla chips!

White Chicken Chili (Instant Pot)

Serves 8 people. 30 min prep + 20 min cook.

2 large thawed chicken breasts
1 can of corn
1 can of black beans
\(1\times 10\)-oz can of “original” or “mild” Rotel tomatoes
1 package of Hidden Valley ranch dressing mix (1-oz size)
1 teaspoon of cumin
1 teaspoon of chili powder
1 teaspoon of onion powder
\(1\times 8\)-oz block of cream cheese
\(\frac{1}{2}\) cup of chicken broth or stock

Place ingredients in the instant pot bowl in this order:
- chicken
- beans
- corn
- tomatoes
- broth
Add the spices and powders.
Stir everything together; make sure some juice gets underneath the chicken to prevent scorching.
Slice the cream cheese into six large pieces and place over the top.
Cook on high pressure for 20 minutes.
Depressurize for 10 minutes, then turn the valve to the venting position.
Remove and shred the chicken breasts, then return them to the pot and stir everything together, melting the cream cheese.
Serve over rice or with tortilla chips!

Creamy Macaroni and Cheese

Makes 6 servings. Prep 20 min., cook 15 min., bake 20 min.

1 (8-oz) package of elbow macaroni
\(\frac{1}{4}\) cup of butter or margarine
\(\frac{1}{4}\) cup of all-purpose flour
\(\frac{1}{4}\) teaspoon of salt
\(\frac{1}{4}\) teaspoon of ground black pepper
\(\frac{1}{8}\) teaspoon of ground red pepper
\(\frac{1}{8}\) teaspoon of granulated garlic
1 cup of half-and-half
1 cup of milk
\(\frac{1}{2}\) (10-oz) block of extra-sharp Cheddar cheese, shredded
1 (10-oz) block of sharp Cheddar cheese, shredded and divided

Prepare pasta according to package directions; drain and set aside
Preheat oven to 375\(^\circ\)
Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt and next 3 ingredients. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8-10 minutes or until thickened.
Stir in extra-sharp cheese and half of sharp cheese until smooth. Remove from heat.
Combine pasta and cheese mixture and pour into 6 lightly greased (6-oz) ramekins or 1 (8 in\(^2\)) baking dish. Sprinkle evenly with remaining sharp Cheddar cheese.
Bake for 20 minutes. Optionally add 15 minutes for a crusty top.

Pasta Bolognese

4 servings.

2 tablespoons of butter
\(\frac{1}{4}\) pound of sliced bacon, cut crosswise into \(\frac{1}{4}\)-inch strips
1 onion, finely chopped
1 pound of ground beef
1 cup of canned low-sodium beef or chicken broth
\(\frac{1}{2}\) cup of dry white wine (or apple cider vinegar)
2 tablespoons of tomato paste
\(\frac{1}{2}\) teaspoon of dried oregano
\(\frac{3}{4}\) teaspoon of salt
\(\frac{1}{4}\) teaspoon of fresh-ground black pepper
\(\frac{1}{2}\) cup of heavy cream
1 pound of spaghetti
2 tablespoons of chopped fresh parsley (optional)

In a large frying pan, heat butter and bacon over moderately low heat, until bacon renders some of its fat (\(>3\) minutes)
Add onion and stir occasionally until starting to soften (\(>3\) minutes)
Stir in ground beef and cook until meat no longer pink (\(\approx 2\) minutes)
Add broth, wine, tomato paste, oregano, salt, pepper
Simmer on very low heat, stirring occasionally, until sauce thickens (\(\approx 1\) hour)
When ready to serve, stir in cream and remove from heat

In large pot of boiling, salted water, cook spaghetti until just done (\(\approx 12\) minutes)
Drain and toss with sauce and parsley

Super Simple Salmon

1 tablespoon of garlic powder
1 tablespoon of dried basil leaves
\(\frac{1}{2}\) teaspoon of table salt
\(4\times 6\)-oz salmon
2 tablespoons of salted butter
4 raw lemon wedges

Stir garlic powder, basil, and salt in a small bowl
Rub the powder mix in equal amounts onto the salmon fillets
Melt butter in skillet over medium heat
Cook the salmon in the butter until browned and flaky (about 5 minutes per side)
Serve each salmon piece with a lemon wedge

Cuban Black Beans

Avocado oil (enough to cover the bottom of a frying pan in a thin layer
\(\frac{1}{2}\) tablespoon of minced garlic
2 Bay leaves
1 can of black beans
salt
black pepper
cumin
\(1\frac{1}{2}\) cap-fulls of white vinegar

Heat up the oil in a frying pan on medium heat for 2-3 minutes
Add a minced garlic and two bay leaves to the oil and stir until fragrant
Empty half of the liquid from the can of black beans, then poor what's left in the can (beans and remaining liquid) into the pan
Sprinkle on the salt, pepper, and cumin, then stir
Add vinegar and stir
Let simmering for another 2-3 minutes. It will start bubbling when done
Remove from heat and serve. You'll want to remove the bay leaves.

Filet Mignon

For one piece of meat:

\(1\times 6\)-oz filet mignon
coarse salt to taste
freshly ground black pepper to taste
1 tablespoon of grapeseed oil\(^*\)
2 tablespoons of unsalted butter
2 sprigs of fresh rosemary
1 clove of garlic

\(^*\)You can substitute in another high-heat, neutral oil of choice.

On a cutting board, pat the filet dry with paper towels and let sit at room temperature for 20-30 minutes
Preheat oven to 450\(^\circ\)
Generously season all sides of the filet with salt and pepper
Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes and add the oil
Once the oil begins to smoke, add the filet to the pan. Cook without moving for 2–3 minutes, until a crust has formed
Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan
Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes
Transfer the pan to the oven for 7 minutes for a medium rare steak
Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing

Fish Tacos

1 pound of lean white fish fillets (like tilapia)
Salt
Black pepper
Lime juice
2 tablespoons of vegetable or canola oil
1 clove of minced garlic
1 \(\frac{1}{2}\) teaspoons of chili powder
1 \(\frac{1}{2}\) teaspoons of ground cumin
\(\frac{1}{2}\) teaspoon of paprika
Flour tortillas
\(\frac{1}{2}\) cup of sour cream
\(\frac{1}{3}\) cup of mayonnaise
\(\frac{1}{2}\) teaspoon of garlic powder
1 teaspoon of buffalo sauce
shredded cheese
shredded lettuce
avocado

Season the fish with a little salt and pepper on both sides
In a mixing bowl, whisk together the oil, some lime juice, garlic, chili powder, cumin (1 teaspoon), and paprika
Place fish and mixed marinade in a large ziplock bag, seal, and let sit in the fridge for 20-30 minutes
Meanwhile, make the sauce with the sour cream, mayonnaise, some lime juice, garlic powder, cumin (1/2 teaspoon), salt (1/4 teaspoon), and buffalo sauce. Mix well and place in the fridge.
Preheat grill to medium-high heat. Grill fish filets for about 3-4 minutes on each side, flipping only once.
Warm up tortillas, gather everything together, and enjoy!

Andrew's Notes

Dinner Recipes

Taco Soup (Chili)