Simplified Chicken Stew

Ingredients


1 Rostisserie Chicken
1 32 oz. box Bone Broth
2 Yellow Onions
3 Cans Diced Tomatoes
3 Cans Diced Potatoes
3 TBLS Sugar
1 Can Corn
2 tsp Season Salt

Directions


Warm drained diced potatoes in saucepan with enough broth to cover.
Dice Onion and add to stock pot with canned tomatoes, corn, sugar, salt and remainder of Bone Broth on medium heat.
Remove meat from chicken and dice; then add to stock pot.
Add potatoes in broth to pot and cook for 45 minutes. However, the longer it cooks, the better it tastes. Melt butter into stew before serving.

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Deep Dish Coconut Cream Pie

Ingredients

For Pie: 1 Pre-made deep-dish store-bought pie crust. 1/4 Cup Unsalted Butter 3 1/4 Cups Milk 3 Eggs – Room Temperature 1 2/3 cups Sugar 1/2 Cup Cornstarch 1 1/2 tsp Vanilla 2 cups Coconut

For Cream Topping: 2 Cups Heavy Cream 1/3 Sugar Toasted Coconut


Directions


Bake pie crust according to package directions.
Bring Butter and Milk to a boil in saucepan.
In a stand mixture, beat eggs, sugar and cornstarch together for a couple of minutes.
Reduce speed and slowly add the hot mixture to mixing bowl and beat once all has been added.
Once combined, add mixture back to saucepan. Cook on medium/medium low until mixture thickens. This will take several minutes.
Once thickened, stir in Vanilla.
Refrigerate mixture for 2 hours in covered bowl.
Prepare cream topping by beathing heavy cream and sugar to form stiff peaks.
Toast desired amount of Coconut for topping.
Once mixture is cooled, stir in 2 cups of Coconut.
Add mixture to prepared, cooled pie crust.
Top with Cream Topping
Add Toasted Coconut and refrigerate before serving.

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Multi Cooker Baked Potatoes

Ingredients


5 Medium sized potatoes
Extra Virgin Olive Oil
Pink Himalayan Salt

Directions


Wash and scrub potatoes and pat dry
Poke several holes in potatoes
Coat in EVOO
Sprinkle with Pink Himalayan Salt
Add 1 Cup water to bottom of Multi Cooker and place trivet.
Add Potatoes
Lock Lid
Set for Manual pressure, Steam and set time to 25 minutes.
Remove potatoes and wrap in foil until ready to serve.

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BLT Dip

Ingredients

1 Cup Real Mayo 1 Cup Sour Cream 20 Slices pre-cooked thin sliced Bacon 1 1/2 Cup Grape Tomatoes

Directions


Microwave pre cooked bacon and set aside
Stir together Mayo and Sour Cream
Crumble Bacon slices and fold into Mayo and Sour Cream mixture
Spread mixture into a shallow casserole dish
Small dice Grape Tomatoes and cover mixture in dish
Chill before serving

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Alfredo Sauce

Ingredients


1 stick of butter
1 oz. cream cheese
1 pint heavy cream
1 1/2 cup of shredded parmesan cheese
1 1/2 tsp garlic powder
1/2 tsp season salt
Kosher Salt to taste
Pepper optional

Directions

Add butter, cream cheese and heavy cream to a saucepan over medium heat. Heat through, stirring frequently until melted and well combined. Increase heat to medium high and garlic powder, season salt and parmesan cheese. Once parmesan is melted, reduce heat until mixture has thickened; approximately 10-15 minutes. Add salt and pepper to taste. Serve over a 1 pound of choice of cooked pasta and chicken if desired.

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