Simple Coleslaw

1/2 head green cabbage
1 carrot, finely chopped or grated
1/2 cup mayonnaise
1/2 teaspoon seasoning salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 1/2 tablespoon white vinegar

Chop the cabbage and the carrot and place them in a bowl.  Make dressing by whisking together the remaining ingredients in a small bowl and then pour it over the cabbage and carrot mix.  Stir and refrigerate for 30 minutes before serving.  I like to serve this with/on pulled pork sandwiches.  

Instant Pot Pulled Pork Sandwiches


2 tablespoons smoked paprika
1 tablespoon packed light brown sugar
2 teaspoons garlic powder
1 teaspoon freshly-ground black pepper
1 teaspoon ground mustard
1 teaspoon Kosher salt
3-4 pound boneless pork shoulder roast, cut into 2-inch cubes
1 tablespoon olive oil
2 cups of your favorite BBQ sauce, divided
1 cup chicken stock or water


Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, mustard and salt in a large ziplock until evenly combined.  Add the pork, then gently toss with the spice blend until it is evenly coated.  Refrigerate for at least 30 minutes, or overnight.

When you’re ready to cook the pork, press “Sauté” on the Instant Pot.  Add the oil.  Then once it is hot (it will be shimmering), add a single layer of the pork pieces.  Brown the pork on all sides, then transfer the pork to a clean plate and set aside.  Repeat with the remaining pieces of pork.  (This may take you 2 or 3 batches.)  You can also brown the pork in a pan on the stove, which is what I prefer.  I feel like it takes longer in the Instant Pot and I don't mind washing an extra pan.

Once all of the pork has been browned, turn the Instant Pot off.  Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to the Instant Pot, and give the mixture a quick toss to combine everything.  Twist on the lid, turn the vent to “Sealing”, then set the pressure cooker to “Manual” for 60 minutes.  Once the time is up, let the vent naturally release.  (Don’t do the quick release option.)

Carefully open the lid.  Transfer the pork to a separate clean plate with a slotted spoon, leaving the juices behind.  Press the “Sauté” button once more, and let the sauce simmer for 10 minutes or until it has thickened and reduced by more than half.  Meanwhile, shred the pork with two forks.  (if the roast doesn't shred easily, pop it back into the IP for another 10 minutes, but I haven't had to worry about that with this recipe.)

Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate and discard it.  Then add the shredded pork back into the sauce, and give everything a good toss so that it can soak up those tasty juices.

Serve on toasted buns topped with an extra spoonful or two of the remaining BBQ sauce.

Cheesy Sausage and Croissant Breakfast Casserole

Cheesy Sausage and Croissant Casserole
adapted from Southern Living
serves 8 to 10

1 lb hot sausage (I used Jimmy Dean)
1 1/2 cups shredded Parmesan cheese
1/2 tsp onion powder
1 (10 to 13-oz) package mini croissants, chopped
2 cups milk
1 cup heavy cream
6 eggs, lightly beaten
2 cups shredded Gruyere cheese

Cook sausage in skillet over medium-high heat until done. Remove from skillet and drain fat.

Toss together cooked sausage, Parmesan cheese, onion powder and chopped croissants. Pour into a lightly greased 9x13-inch pan.

Whisk together milk, heavy cream and eggs. Pour over sausage mixture. Cover and refrigerate 8 hours.

Preheat oven to 350 degrees. Uncover casserole and top with shredded Gruyere cheese. Bake 45 minutes or until golden brown. Let stand 10 minutes before serving.


Homemade Hot Fudge

This is great to serve on top of Texas sheet cake. Don't ice the cake if you are going to serve with hot fudge.

1 pkg. semi sweet chocolate chips
1/3 cup margarine
2 cups powered sugar
1 tsp vanilla
1 can evaporated milk
Place chocolate chips & butter in a glass measure. Microwave 1 1/2-2 minutes or until butter is melted. Stir in remaining ingredients beat with mixer until smoothing microwave for 5 minutes or until bubbly.


Blackened Cajun Shrimp Tacos with Avocado Salsa


  • 1 pound jumbo shrimp peeled and deveined, remove tails if wanted
  • 1 Tablespoon cajun seasoning
  • 2 tablespoons olive oil
  • Avocado salsa:
  • 3 roma tomatoes, diced
  • 1 (11 ounce) can yellow corn, drained
  • 1 (15 ounce can black beans, rinsed and drained
  • ½ red onion, diced
  • 2 avocados, diced
  • ¼ cup chopped cilantro
  • juice of one lime
  • salt and pepper to taste
  • crumbled feta for topping, optional
  • 4-6 flour tortillas for serving

  1. In a medium sized bowl add the shrimp and cajun seasoning. Toss until coated. In a medium sized skillet over medium high heat add olive oil and shrimp. Cook for about 2-3 minutes until no longer pink.
  2. To make the avocado salsa: Add the tomatoes, corn, black beans, red onion, avocado, and cilantro to a bowl. Salt and pepper to taste.
  3. Assemble the tacos dividing the avocado salsa and topping with shrimp. Sprinkle with crumbled feta and serve immediately.

Turkey Lettuce Wraps...

1 lb. Ground Turkey
1/2 diced Red Pepper
Handful of Matchstick Carrots
Soy Sauce
Sweet Chili Sauce

Brown Turkey, Red Pepper, and Carrots.  When done drain any liquid in the pan.  Add soy sauce and sweet chili sauce to taste and let simmer on low for 10 minutes.  Spoon meat into romaine or green leaf lettuce, wrap and eat.

Zesty Lime Chicken Tacos...

1/2 bottle Kraft Zesty Lime Vinaigrette Dressing
16 oz. jar Salsa Verde
1 can diced Green Chilies
1/2 can diced Jalapeños (optional)
Juice from 2 limes
4-5 Chicken Breast

Combine in crockpot and cook for 4-8 hours or until shreddable.  Shred chicken and then place back into the juice/liquid in the crockpot.  Serve in flour or corn tortillas with cheese, beans, lettuce, and avocado.  We also like to top them with sour cream or cafe rio ranch.  This chicken is also so good in a salad with black beans, tomatoes, and dressing.

Calico Baked Beans...

1/2 lb. Bacon
1/2 Chopped Onion
1/2 lb. Hamburger
1 tsp. Salt
1 tsp. Dried Mustard
16 oz. Pork and Beans
16 oz. Pinto Beans partially drained
16 oz. Black Beans drained and rinsed
16 oz. Kidney Beans Drained
3/4 cup Ketchup
1 cup Brown Sugar
3 tsp. Apple Cider Vinegar

Cook and crumble bacon and set aside.  Brown hamburger and onion together till hamburger is cooked through.  Combine the rest of the ingredients and place in a 8x10 tin foil dish.  Put on treager for 1 hour on 300 degrees.  If you don't have a trigger cook in oven on 350 degrees for 40 minutes.


Conference Crepes

2 eggs
2 tbsp of sugar
1 tsp vanilla extract
1/4 tsp salt
2 cups of milk
1 cup of flour
1 tbsp unsalted butter, melted
oil for pan (I have found this to be optional if using a good non-stick pan)

Mix all the ingredients in a mixer or a blender really well and let sit for a few minutes.  Heat a non stick frying pan with a 1/2 tsp of oil really well or spray it generously with cooking spray.  It is very important that the pan is hot.  Pour 1/4-1/3 of a cup of the crepe mixture, or more depending on your pan size, into the pan and spread the mixture to cover the entire pan, by rotating the pan.  Leave about 1 to 2 min per side then flip over or until you see the edges of the crepe starting to brown a little bit. Once the crepe is done on one side it will also be able to slide it around and flip it over.  Repeat steps until you've prepared all the crepes.  You can just pile them all up on a plate as you cook them.

Fill crepes with berries, bananas, nutella, jam, cookie butter, pastry cream, cream cheese mix (see recipe below), whipped cream, etc. and roll and serve.

Cream Cheese Filling for Crepes:

8oz Cream Cheese, softened to room temp
8 oz Extra Creamy Cool Whip (defrosted in the fridge overnight)
2 tsp. Lemon Juice
1/2 c. Powdered Sugar (or to taste)
Mix all ingredients well and serve in crepes.


Shelly's Salsa

This makes a ton, so I usually half the recipe for just my family.  

2 cans (15 ounce) Whole Tomatoes with Juice
2 cans (10 ounce) Rotel Tomatoes with Juice (mild or any other variety)
1/2 white onion, chopped
2 garlic cloves, minced
1-2 Jalapenos, finely chopped (seeds and ribs removed for less heat!)
1 teaspoon sugar
1 1/2 teaspoons Kosher Salt (less if you use table salt)
1 teaspoon ground cumin
Black Pepper to taste
2 tablespoons Ketchup
1 cup Cilantro, rough chopped
1-2 Limes, juiced (depending on size of lime)
Splash of white vinegar 

Combine all of the above ingredients in a food processor. Pulse until you get the desired consistency you like. Test for seasonings and add some more if needed. Let the salsa sit for at least an hour or so in the refrigerator to let the flavors blend. This will keep for at least a week in the refrigerator. Enjoy!


Protein Waffles...

1 Scoop Protein Powder (Quest Powder works well)
1 Full Egg
1 tsp. baking powder
3 T. water

Mix really really well and pour into waffle maker.

Top with PB2 mixed with sugar free syrup and a few berries.  You can also top with a little spray whip cream.

For 2 Waffles
182 Calories
7.4  Carbs
6.8 Fat
31 Protein

Protein Donuts...

3 scoops protein powder (I like to use Optimum Nutrition Gold Standard 100% Whey Protein Birthday Cake Flavor)
3/4 Cup Pumpkin Puree
2 Whole Eggs
1 tsp. baking powder

Mix all ingredients in a kitchen aid mixer until really smooth.  Pour batter into a zip lock bag and cut the end off and pour into a 6 count non stick donut pan sprayed with a little bit of pam.
Bake at 350 for 11 minutes or until cooked through.  I store these in the fridge after they have cooled. I also like to top them with the spray whip cream when I eat them.

(Per Donut)
92 calories
15 protein
3 carbs
2 fat


Cookie Dough Dip

1 (8oz) package cream cheese
1/2 cup butter
1 cup powdered sugar
2 TBS. brown sugar
1 1/2 tsp. vanilla
1 cup milk chocolate chips
1 cup toffee bits

Cream together cream cheese and butter. Add all other ingredients and mix until well combined.
Serve with apple wedges.


7 Layer Dip

1 (15 oz.) can refried beans
1 (4oz.) can diced green chilies
1 pt. sour cream
2-3 tsp. taco seasoning
3-4 avocados
3/4 cup salsa
1/2 tsp. garlic powder
1 tsp. lemon juice
2 cups cheddar cheese, grated
3-4 tomatoes, diced
2-3 green onions, sliced
1 large can black olives, sliced

Beat beans  with mixer until smooth and add taco seasoning, and green chilies.  Spread over a platter.  Spread sour cream over beans.  Mash avocados with lemon juice, garlic powder and salsa.  Spread over sour cream.  Sprinkle with cheese, tomatoes, onions and olives.  Serve with tortilla chips.  


Instant Pot Steel Cut Oatmeal

There are 100 different ways to do everything in the IP, so when I find the way that works for me I like to write it down so I don't forget.  This is how I like Instant Pot steel cut oats.  The best part is that I can set the delay start the night before and we wake up to hot oatmeal!

1 c. steel cut oats
3 c. water
2 TB butter or coconut oil
pinch of salt
tiny splash of vanilla
You can also add spices like cinnamon, etc.

Place all ingredients in the pot, stir, and cook on (manual) high pressure for 4 minutes.  Then let it naturally release pressure until the "pin" drops.  Open the pot, stir, and serve (with butter and brown sugar!).  When I first open the pot it seems "watery" a lot of times, but if you stir it up the water just stirs right in and you are left with creamy steel cut oats.

Also, a tiny bit of Amber/Emily's Caramel Syrup drizzled over the top is really yummy.  Don't ask me how I know.  LOL