Creamed Peas & Potatoes

This is a family favorite.

4-5 potatoes, peeled and cubed
2 bunches of green onions, chopped
1 pkg. green peas

1/2 c. butter
4 TB. flour
Salt and Pepper (S&P)
2 1/4 c. Milk (more or less as needed)

Place potatoes and onions in a pot, add just enough water to cover the potatoes. Bring to a boil and cook until the potatoes are cooked, but not overly tender (abt. 10 minutes).  Add peas last 2 minutes.  Drain.

In a different pot, melt the butter. Add the flour, s&p and keep stirring for about a minute or so..it will thicken. Slowly add the milk to your desired amount. Stir.

Add the 2 together. Heat up.

**Updated**
Instant Pot
Peel, cube potatoes

Put in instant pot.  Add 1 1/2 cups water.  Set IP to 5 minutes. 

While it is cooking, make the roux.  I added tons and tons of S&P and it turned out great.

Open IP and add green onions and frozen peas.  Put on for 1 minute.  Then add the sauce after done. 

Hawaiian Chicken Bowl

In my haste to figure out dinner tonight (not sure what I did with my menu for March..hmm..) I found this post and I tried it. Pretty good! I didn't do it in the crockpot and some other changes, but it's yummy and worth trying at least once!

Hawaiian Chicken Bowl

Ingredients:
6 boneless, skinless chicken breasts
1 8-oz can crushed pineapple (less)
2 cups barbecue sauce (more)
Broccoli, steamed (didn't do)
Brown rice, cooked (used white)
Ranch dressing

Directions:
Place meat in a crock pot. Combine pineapple and barbecue sauce and pour over meat. Cook on high for 3–4 hours, or on low for 6–8 hours. Shred chicken with two forks.
To serve, layer rice, chicken, broccoli and ranch dressing.

*Note: We liked the ranch dressing a lot and added more after we tasted it!