Q Kitchen

  You Will Need 1 (4-ounce) jar sliced pimento peppers, drained (about ½ cup) 8 ounces extra-sharp Cheddar, grated on the large holes of a box grater ¼ cup (2 ounces / 56 g) cream cheese, at room temperature 3 tablespoons mayonnaise ¼ teaspoon freshly ground black pepper ¼ to ½ teaspoon red pepper flakes ⅛ teaspoon garlic powder Pinch fine sea salt, plus more to taste For serving: Crackers, veggies, pickles , or sliced crusty bread Directions 1 Thoroughly drain the jar of pimento peppers, then spread them on a cutting board and finely chop them into tiny pieces. 2 In a medium bowl, combine the chopped pimentos, cheddar cheese, cream cheese, mayonnaise, black pepper, red pepper flakes, garlic powder, and a pinch of salt. 3 Use a spoon or a flexible rubber spatula to smoosh and stir the ingredients until the cream cheese and mayonnaise are well blended. Do your best to keep some of the shredded cheddar’s texture. 4 Taste and adjust with additional salt or red pepper flakes. Serve imm...

 INGREDIENTS: 2 lb boneless skinless chicken breasts diced  1 tbsp minced garlic  2 tbsp sesame oil  2 orange + 2 tbsp of orange zest  1/4 cup honey or maple syrup for less sugar  1/4 cup coconut aminos or soy sauce  1 tbsp grated ginger  2 tbsp rice vinegar  1/4 cup cornstarch (added on day of cooking) 1)  Label your 1 gallon-sized plastic freezer bag.  Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).  2) Add all ingredients to your freezer bag. Stir gently to combine.  3) Remove air, seal and freeze.  Crockpot Instructions - Thaw freezer meal. - Transfer contents from the bag to the pot.  -Cook on low for 6-8 hours or high for 3-4 hours.  -Thicken sauce with cornstarch slurry if needed before serving.  Instant Pot Instructions:  -From thawed, transfer contents into the instant pot.  -Cook on high pressure for 8 minutes, then quick release....

  Ingredients: 2 lbs frozen, fully cooked meatballs 1 can (20 oz) pineapple chunks, juice reserved 1 bell pepper, chopped (red or green) 1/2 onion, chopped Sweet & Sour Sauce: 1 cup pineapple juice (from the can) 1/2 cup brown sugar 1/4 cup ketchup 2 tablespoons soy sauce 2 tablespoons cornstarch Instructions: In a bowl, whisk together the pineapple juice, brown sugar, ketchup, soy sauce, and cornstarch until smooth. Add the frozen meatballs to the slow cooker. Add the chopped bell pepper, onion, and pineapple chunks. Pour the sauce over everything and stir to coat. Cover and cook on high for 2–3 hours or low for 4–6 hours. Stir before serving and enjoy! Serve with: Steamed rice, or enjoy on their own. #EasyWeeknightMeal #SlowCooker

 10-12 oz chunked chicken broken up and added to pot 2 cans Ro-Tel 1 can Ranch Style Beans 1 can black beans 1 can southwest style corn 1/2 Tablespoon each: Paprika, Cumin, Minced Onion, Granulated Garlic, Taco Seasoning 1 tspn salt and black pepper Dump all ingredients into 6-8 qt pot without draining. Stir well and bring to a boil for 5 minutes then lower to simmer and taste for any additional seasonings needed. Simmer additional 10-15 minutes. Ladel into bowl and cover with sour cream, shredded cheese and whatever else you desire.

  Ingredients: -¾ cup natural peanut butter -2/3 cup almond flour (add a tbsp more at a time if mixture is to wet) -¼ cup pure maple syrup -½ cup chocolate chips -1 teaspoon coconut oil Instructions: -In a mixing bowl, combine the peanut butter, almond flour, and maple syrup. Stir until smooth and dough-like. -Scoop out portions of the mixture and shape them into small ball shapes with your hands. If the dough feels too soft to handle, place it in the freezer for 5–10 minutes to firm up. -In a small saucepan over low heat, melt the chocolate and coconut oil together, stirring constantly until smooth. -Dip each peanut butter cup into the melted chocolate using a fork or spoon. Let any excess drip off, then place them on a parchment-lined tray or plate. -Transfer the chocolate-coated cups to the freezer and let them chill until fully set (about 15–20 minutes). -Store extras in the fridge or freezer.

  Ingredients 2/3   cup   Buttermilk Powder 3   Tbsp   dried dill weed 3   Tbsp   dried parsley 2   tsp   onion powder 2   tsp   garlic powder 1   tsp   salt 1/2   tsp   black pepper Instructions Mix all of the ingredients together and store in an airtight jar or container. Keep in a cool/dark cabinet or pantry.