(Originally from savingdinner.com and slightly modified)
Serves 4

Ingredients

1 pound raw medium shrimp, shelled, deveined and cleaned
4 cloves garlic, pressed
2 tablespoons butter
1 tablespoon olive oil
6 ounces crumbled feta cheese
4 teaspoons fresh oregano leaves, minced
5 fresh tomatoes cored, seeded and coarsely chopped
Salt and freshly ground pepper to taste
1 pound linguine freshly cooked and drained

Directions

In a large mixing bowl, combine feta, oregano, tomatoes
and salt and pepper to taste. Let mixture stand at room temperature
for at least one hour (this is prime time to get the salad made, table
set and make your pasta).

In a skillet, add the butter and olive oil and heat over medium high
heat. Add the garlic and stir till starting to brown, then add the
shrimp, toss together and remove from heat once the shrimp turn pink.

To the shrimp mixture, add the cooked pasta, toss together, then top
with the feta cheese mixture and enjoy!

Originally from number-2-pencil.com

Ingredients

• 2.5 pound chuck roast
• 1 tablespoon of coconut or extra virgin olive oil
• 2 teaspoons of kosher salt
• freshly ground pepper to taste
• 1/2 + 1/4 teaspoon of garlic powder
• 1 onion sliced
• 1/2 cup of red wine
• 14 oz beef broth
• 1 dried bay leaf
• 6 soft rolls
• 3 tablespoons of butter
• pinch of kosher salt
• 6 slices of provolone cheese

Instructions

1. Let the chuck roast rest at room temperature for at least 15 minutes before searing
2. Add the oil to the Instant Pot and hit the saute button
3. Season the chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side
4. Using a pair on long heat-proof kitchen tongs, sear the roast on all sides in Instant Pot
5. Remove the seared roast from the Instant Pot and set aside
6. Add onions to pot and saute just until they start to soften
7. Add red wine to pot and let simmer until reduced by half
8. Use a wooden spoon to scrape up the seared bits from the bottom of the pot as it simmers
9. Once the wine has reduced, add the beef broth and bay leaf.
10. Return the roast to Instant Pot, close the lid and make sure the pressure release valve is set to sealing
11. Hit the Meat/Stew function and increase time to 100 minutes
12. Let the Instant Pot natural release for 25 minutes, then turn the valve to venting to release any excess pressure
13. Remove the lid and transfer the roast to a large bowl and shred
14. Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches in
15. Set oven to broil
16. Place opened sandwich rolls on a baking sheet
17. Melt the butter and combine with 1/4 teaspoon of garlic powder and a pinch of kosher salt in a small bowl
18. Brush the butter mixture over the rolls
19. Put the rolls in the over near the top and toast 2-3 minutes, just until gold brown
20. Remove the rolls from the oven and pile meat onto rolls and top with cheese
21. Return to the oven and heat just until cheese has started to melt
22. Serve with warm au jus for dipping.

Ingredients

• 16 ounces elbow macaroni
• 12 ounces water-packed tuna, drained and flaked
• 2 cans condensed cream of mushroom soup
• 10oz frozen peas
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 1/4 teaspoon black pepper
• Optional: dried bread crumbs or ritz crackers
• cooking spray or butter

Directions

1. Preheat oven to 350 degrees F
2. Prepare macaroni according to package directions; drain, rinse, and drain again
3. Place in large bowl and add tuna, mushroom soup, peas, 1-1/2 cups of the cheese, cream, and pepper
4. Mix well
5. Pour into a 9- x 13-inch baking dish that has been coated with cooking spray or butter
6. Sprinkle remaining 1/2 cup cheese over top
7. Optionally sprinkle dried bread crumbs or ritz crackers over top
8. Bake 20 to 25 minutes, or until heated through

Ingredients

• 1/4 cup butter
• 1 cup chopped celery
• 1 package (12 oz) seasoned bread stuffing cubes (about 8 cups)
• 1 1/2 cups + 2 Tablespoons chicken broth

Steps

• Lightly spray bottom and side of 3 1/2- to 4-quart slow cooker with cooking spray
• In a nonstick skillet, melt butter over medium-high heat
• Add celery and cook 3 to 4 minutes, stirring occasionally, until crisp-tender
• Place bread cubes, celery mixture and 1 1/2 chicken broth in the slow cooker
• Toss to combine
• Cover and cook on Low heat for 3 to 3 1/2 hours
• Add the 2 tablespoons chicken broth and stir before serving

Ingredients

• 5 pounds russet potatoes
• 1 cup (2 sticks) salted butter
• 32 oz Chicken Broth
• 8 oz block cream cheese, softened and cut into cubes
• ¼ cup milk or more, to taste
• salt and pepper to taste

Instructions

• Peel and cut potatoes into 1-inch chunks
• Place the cut potatoes into the bottom of a 6-quart crock pot
• Cut into small pieces 1 stick of butter and place over the potatoes
• Pour Chicken Broth on top of potatoes
• Cover and cook on high for 4-5 hours. Potatoes are ready when fork tender
• Drain the excess broth from the cooked potatoes
• Place the potatoes back into the crock pot if removed for draining
• Cut into small pieces the remaining stick of butter and add to the potatoes
• Add the cream cheese, and milk
• Salt and pepper to taste. 
• Mash the potatoes with a potato masher until smooth (or leave a little lumpy if that is your preference). Add more milk  if needed to get to the consistency you prefer.
• Cover and keep potatoes on the warm setting until ready to serve

INGREDIENTS

• 4-6 boneless skinless chicken breasts
• 1 tablespoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• Salt and pepper, to season
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 fire roasted pepper, (fire roasted capsicum), chopped
• 15 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 3/4 cup shredded mozzarella
• 1 tablespoon freshly chopped parsley, to garnish

INSTRUCTIONS

1. Mix together the Italian seasoning, paprika, onion powder, salt and pepper.
2. Season chicken with 2 teaspoons of the seasoning mix.
3. Heat oil in a large oven safe pan or skillet over medium heat.
4. Cook chicken on both sides until browned and cooked through (about 8 minutes each side).
5. Transfer the chicken to a plate and set aside.
6. Cook the onion in the same pan until transparent (about 3-4 minutes) scraping any browned bits form the bottom of the pan.
7. Add in the garlic and cook until fragrant (about 1 minute).
8. Add the fire roasted pepper (or capsicum), crushed tomatoes, tomato paste and remaining Italian seasoning. Mix well.
9. Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).
10. Set the oven to broil and preheat.
11. Arrange the chicken in the sauce and top each breast with 2-3 tablespoons of mozzarella cheese per breast.
12. Transfer to the oven to broil for 1-2 minutes, or until the cheese in browned and bubbling.
13. Garnish with parsley and serve.

NUTRITION

Calories: 309kcal | Carbohydrates: 9g | Protein: 37g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 629mg | Potassium: 1025mg | Fiber: 3g | Sugar: 7g | Vitamin A: 935IU | Vitamin C: 21.9mg | Calcium: 188mg | Iron: 3mg

Ingredients

• 1 lb Flat Iron steak 
• 1/4 cup Coconut Oil
• 1/4 cup Coconut Aminos
• 1 teaspoon Fresh root ginger, peeled and grated (no ginger powder!)
• 2 cloves Garlic, minced or pressed

Instructions

1. Cut the Flat Iron Steak into very thin slices against the grain
2. Add the sliced beef to a ziplock bag
3. Add the coconut aminos, peeled and grated root ginger and garlic
4. Let marinate for 1 hour in the fridge
5. Drain the meat from the marinade but reserve the liquid for later
6. Add the coconut oil to a large wok or cast iron skillet and heat it until it’s almost smoking, the oil must be hot so you can get the nice crispy edges on the beef
7. Add the beef to the very hot oil (you may need to do it in two batches, don’t crowd the pan) and keep stir frying over a high heat, taking care not to burn it for 1-3 minutes
8. If you want sauce to serve with the meat cook the remaining marinade for a minute or two after the last batch of beef has been cooked
9. Serve immediately

Ingredients

• 1 tbsp butter
• 1 small red onion, minced
• 1 lb ground beef
• 6 oz. cream cheese, softened
• 2 large eggs
• ½ cup mayonnaise
• 4 oz. parmesan cheese, shredded
• 3 oz. mozzarella cheese, shredded
• 7 oz. cheddar cheese, shredded
• 6 oz. bacon, cooked and chopped
• 1 tsp baking powder
• 1 tsp seasoning salt
• ½ tsp garlic powder
• 2 tsp Worcestershire sauce

Instructions

1. Preheat oven to 375°F (190°C) degrees
2. Heat the butter in a frying pan
3. Add onion and fry until translucent
4. Add ground beef and brown on high heat
5. Drain the beef and set aside
6. In a large bowl, beat the cream cheese and eggs until creamy
7. Add the mayonnaise and cheeses and mix well to combine
8. Stir in the cooked ground beef, bacon, baking powder, seasoning salt, garlic powder, and Worcestershire
9. Pour the mixture into a greased 9 x 13 baking dish
10. Bake for 25 to 30 minutes or until browned and bubbly
11. Let cool 5 to 10 minutes before serving.

Ingredients

• 2 lbs Chicken Thighs, boneless and skinless
• 1 lb frozen Shrimp, deveined, no tails
• 2 lb Sausage, cut into rounds
• 1 Bell Pepper, diced
• 2 Celery Stalks, diced
• 4 Cloves Garlic, minced or pressed
• 6 ounces Tomato Paste
• 15 ounces Diced Tomatoes
• 1 T Cajun Seasoning
• 1/2 tsp each: Cayenne, Thyme, Oregano, Pepper
• 1/2 tsp Xanthan Gum or Arrowroot Powder
• 1-2 cup Chicken Bone Broth
• Optional: 1 onion, diced

Instructions

1. Add all the ingredients except the shrimp in your slow cooker
2. Stir and mix well
3. Cook on high for 3-4 hours or low for 7-8 hours
4. Add the shrimp 20 minutes before serving
5. Serve

Ingredients:

• 3 lb Beef brisket or chuck roast (trimmed and cut into 2 inch chunks)
• 1/2 cup Beef broth (or chicken broth)
• 2 medium Chipotle chiles in adobo (including the sauce, about 4 tsp)
• 5 cloves Garlic (minced)
• 2 tbsp Apple cider vinegar
• 2 tbsp Lime juice
• 1 tbsp Dried oregano
• 2 tsp Cumin
• 2 tsp Sea salt
• 1 tsp Black pepper
• 1/2 tsp Ground cloves (optional)
• 2 whole Bay leaf

Instructions:

1. Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
2. Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
3. Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
4. Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.