Key Lime Pie (without the Key)

Original recipe found here

Crust:

9 graham crackers, finely crushed

1/2 cup white sugar

4 TBSP melted butter

-Bake at 350* for 15-20 minutes

-Let cool on wire racks

Filling:

2 (14 oz) cans sweetened condensed milk

1 cup fresh squeezed lime juice

2 whole large eggs

1 TBSP lime zest

-Whisk together

-Pour into cooled (or cool-ISH) pie crust

-Bake for 15 minutes at 350*

-Cool in fridge for 2 hours

Sour Cream Layer:

1 cup sour cream

2 TBSP powdered sugar

1 tsp lime zest

-Whisk together

-Pour over top of the chilled pie

REFRIGERATE pie overnight, then serve with whipped cream!

DELICIOUS Chili

*adapted from bettycrocker.com

2 lbs. lean ground beef
1 lage onion
3 cloves minced garlic
3 28-oz cans crushed tomatoes
2 cans chili beans in sauce
2 TBSP chili powder
1 1/2 tsp cumin
1/2 tsp salt
2 TBSP brown sugar

-add ingredients into slow cooker
-cook on low for 6 hours(ish) or on high for 3 hours(ish)

Chicken Pot Pie

1 recipe perfect pit crust
16 oz. bag frozen mixed vegetables
2 cups cooked chicken, shredded or diced

Gravy Recipe:
1/3 cup butter (or dairy-free butter substitute)
1/3 cup flour
3 1/4 cup chicken stock
-Melt butter in pan, then add flour and whisk for 2-3 minutes until the flour is golden brown. Slowing whisk in broth, and heat to a boil. Cook and stir until the mixture boils and thickens.

1) Preheat oven to 400 degrees.
2) Use half of the pie crust to cover the bottom of the dish you're using (pie plate, 8x8, 9x13). Poke holes in the crust with a fork. Bake for 15 minutes.
3) While bottom crust is baking, make gravy.
4) Place frozen mixed vegetables in a colander and put in the sink. Run warm water over vegetables for about 2 minutes, using your hands to separate and move the vegetables around.
5) Combine gravy, vegetables, and cooked chicken. Pour into the baked bottom crust.
6) Place the second half of the pie crust over top, then bake for 30-40 minutes at 400 degrees.
7) Let it sit for about 10  minutes before serving.

Thai Red Curry

*Recipe from my friend Elizabeth*

2 lbs. chicken

2 TBSP vegetable oil

3 cans coconut milk

2 cans lychees

2 cans baby corn

1 small jar red curry paste

1/2-1 cup kaffir lime leaves

1-2 pieces palm sugar OR 1-2 TBSP granulated sugar

2 children bullion cubes

*Rice (cooked)

1) Cut chicken into bite-size pieces. Drain baby corn and cut each piece in half. 

2) In a large pot, heat oil over medium-high heat. Add oil and heat. Add half jar of red curry paste (I only use about 1 TBSP because it's very spicy). Sauté curry paste in oil for 1-2 minutes, stirring constantly.

3) Add chicken and sauté for 3-5 minutes.

4) Add coconut milk and 1 1/2 cans water.

5) Add palm sugar (or sugar), bullion cubes, kaffir lime leaves, and baby corn

6) Serve over rice

Slow Cooker Apple Cinnamon Cranberry Steel Cut Oats

1 1/2 cups steel cut oats
6 cups almond milk
1 1/2 cups chopped apple
1 cup dried cranberries
1/2 tsp salt
2 tsp cinnamon
2 tsp vanilla
2/3 cup brown sugar

-Combine ingredients in slow cooker. Give it a little stir, then put the lid on, cook for 4-5 hours on LOW heat, give her another stir, and you're DONE!

Slow Cooker Peaches and Cream Steel-Cut Oatmeal

*recipe from thehealthymaven.com*

1 1/2 cups steel-cut oats

1/2 cup unsweetened coconut

6 cups (three 13.5 ounce cans) full fat coconut milk

6 peaches chopped

1/2 tsp cinnamon

1/4 cup brown sugar

-Add all ingredients to sprayed slow cooker

-Cook on low for 6 hours, then stir and serve.

**We let this cook overnight, and I turn off the slow cooker when I wake up to feed the baby. With the lid on, the oatmeal stays nice and warm until we're ready for breakfast a couple hours later**

Overnight Cinnamon Pecan French Toast Casserole

10 slices of texas toast-style white bread
2 cups milk
6 eggs
1 1/2 tsp vanilla
3 TBSP sugar
2 tsp cinnamon

Topping:
1/2 cup brown sugar
1/2 flour
3 tsp cinnamon
1/2 tsp salt
4 TBSP butter, chilled
1/2 cup chopped pecans

-Cut bread into 1 inch cubes and place in a greased 9x13 pan
-Prepare topping by using a pastry cutter to combine brown sugar, flour, cinnamon, salt, and butter. After well combined, stir in pecans. Set aside.
-Whisk together milk, eggs, vanilla, sugar and cinnamon. Pour over bread. Cover and chill overnight.
-NEXT MORNING: heat oven to 350 degrees. Sprinkle topping over bread. Bake uncovered for 35-45 minutes.

Enchiliadas

Original recipe found here

6 cups chicken OR pork, cooked and shredded
1 cup salsa
2 10 oz. cans favorite enchilada sauce
20 corn tortillas OR 16 four tortillas
2 cups Cheddar or Monterrey Jack cheese (or a blend)
-Combine chicken, salsa, and 2 cans of enchilada sauce in a large bowl.
-Add chicken mix to tortillas and roll. Place in a WELL SPRAYED 9x13 inch pan

Sauce:
1 10 oz. can enchilada sauce
1 4 oz. can green chilis
-Mix together, then pour over top of enchiladas
-Sprinkle grated cheese over the sauce.
-Bake at 375 for 30 minutes