Instant Pot Honey Sesame Chicken by CK
3 chicken breasts, cut into 1″ cubes
1 t chicken bouillon
1 T sesame seeds
1/4 c green onion
1/2 c water
1/2 c soy sauce
2 t sesame oil
2 T rice vinegar
1/4 c honey
2 T garlic cloves
2 t ground ginger
1/4 c ketchup
1 t pepper
Combine all ingredients into a freezer safe container. Freeze
On serving day, you’ll need 1 T corn starch and 1.5 c brown rice.
On serving day, thaw your meal enough to pop out of the freezer container. Add frozen meal and 1 cup water to Instant Pot. Add trivet and PIP dish to pot. Fill with 1.5 c brown rice and 2 c water. Set Instant Pot to high, 14 minutes, Natural Pressure Release. When completed, remove 1 c liquid from pot and mix with corn starch. Add slurry to pot. Stir well and serve over rice. Prep time on serving day: 20-30 minutes. Serve 5-6

EASY OVERNIGHT FRENCH TOAST BAKE by GKT
1/2 c. melted butter (1 stick)
1 c. brown sugar + 3 Tbsp. brown sugar
1 loaf Texas toast
4 eggs
1 1/2 c. milk
1 tsp. vanilla
2 tsp. cinnamon
1 Tbsp. powdered sugar
honey or maple syrup for topping
Put butter in a microwave safe bowl and melt in microwave. Add 1 cup of brown sugar. Stir until combined. Pour the mixture evenly over the bottom of 9×13 baking pan. In a large bowl, whisk eggs, milk, 1 Tbsp. powdered sugar and vanilla. In a small bowl, combine 3 Tbsp. of brown sugar and 2 tsp. of cinnamon; set aside. Place bread in a single layer in the pan so that it covers the whole area. Pour half the egg/milk mixture over entire layer of bread. Sprinkle half the cinnamon/sugar mixture on bread. Arrange second layer of bread on top and pour rest of egg/milk mixture over. Sprinkle with remaining sugar/cinnamon. Cover with aluminum foil and refrigerate overnight. Preheat oven to 350. Set out chilled bread while oven preheats. Bake 30 minutes covered. Remove aluminum foil and bake for 15 minutes more or until top is crispy and golden brown and inside is soft. Sprinkle with powdered sugar. Serve with honey or maple syrup.