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What's for dinner? 2020

Started by so_P_bubble, February 18, 2020, 04:59:38 AM

Previous topic - Next topic

Amy

This is in the instant pot cooking as I type..not a fan of kale so I used spinach..

Instant Pot Tuscan Sausage White Bean Soup
★★★★★

4.7 from 14 reviews

Prep Time: 15 minutes Cook Time: 40 minutes Yield: 10-12 servings 1x
DESCRIPTION
Dried white beans are quickly pressure cooked and make an amazing soup with Italian sausage, carrots, tomatoes, kale and parmesan cheese. The flavor is unbelievably good! This soup is naturally gluten free.

INGREDIENTS
SCALE
1x
2x
1 pound ground Italian sausage
1 medium yellow onion, diced
8 cups chicken broth (see note)
2 large carrots, peeled and cut into 1/2 inch slices
1 pound dried Great Northern beans, sorted and rinsed (or 3 cans of Great Northern beans, rinsed and drained)
1 tsp garlic powder
1 Tbsp Italian seasoning
1 bay leaf
1 (14.5 oz) can petite diced tomatoes
4 large kale leaves, washed and chopped (stems removed)
Parmesan cheese, for topping
INSTRUCTIONS
Turn your Instant Pot to the saute setting. When the display says HOT add in the Italian sausage and break it up (I use this tool*). Add in the onion. Stir every minute or so until sausage is browned. Pour in the broth and deglaze the pot.
Add in the carrots, beans, garlic powder, Italian seasoning and bay leaf.
Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 40 minutes (for beans that have not been soaked) or 20 minutes (for soaked beans) or 5 minutes (for canned beans).
When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
Discard the bay leaf. Stir in the tomatoes and kale.
Ladle into bowls and top each bowl with a heaping tablespoon of parmesan cheese.
NOTES
I used my 6 quart Instant Pot Duo 60 7 in 1*. An 8 quart pot would also work great with this recipe. You'll have to halve the recipe if using a mini Instant Pot.

This recipe is GLUTEN-FREE! Just check the chicken broth to be sure it does not contain gluten.

If you use the canned beans you won't need as much broth. 5 or 6 cups of broth will suffice.

Dried beans can't be cooked with acidic products like tomatoes or else they won't get soft. That is why the tomatoes are stirred in after the dried beans are cooked. If you're using canned beans you can stir the tomatoes in initially.

Dried beans vary in cooking times depending on how fresh they are. If your beans are older they may take longer to cook. I bought a fresh bag from the store and they still took 40 minutes to cook.

Soaking your beans for 8 hours in water will help with digestion and possibly give the beans a better texture.

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

Amy, I've made a version of that soup (no kale!) for years after the first winter's cold spell. I used to leave it on the back of the stove all day before slow cookers. I haven't done so for years, and perhaps I'll try your instapot version modified for my slow cooker. Like Rick, I have a number in various sizes.

Amy

Patricia, I took a wee bit to taste and it is a keeper! We don't like kale either so the spinach was a nice touch. I also increased the garlic .
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

Hmmm garlic sounds good and don't forget lots of freshly ground pepper!

Amy

Garlic and fresh ground pepper are a given here..lots of both.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

Honey Garlic Chicken


Honey Garlic Chicken
This Honey Garlic Chicken is the perfect weeknight dinner! It's a 25-minute recipe made up of tender chicken cooked in a sweet, salty, gooey, sticky, and flavorful honey garlic sauce.
CourseMain Course
CuisineAmerican, canadian
Keywordhoney garlic chicken
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings4 servings
Calories412cal
Author Ashley Fehr

Ingredients
⅔ cup honey
¼ cup low sodium chicken broth
2 tablespoons low sodium soy sauce
2 tablespoons minced garlic
1 tablespoon corn starch
1 tablespoon cider vinegar
¼ teaspoon salt
1 pinch red pepper flakes (or more for more heat, optional)
2 boneless skinless chicken breasts (roughly one pound)
¼ cup corn starch
salt and pepper
2 tablespoons canola oil
Instructions
Whisk together sauce: honey, chicken broth, soy sauce, garlic, 1 tablespoon corn starch, vinegar, salt, and pepper flakes if using. Set aside.
Place chicken breasts on a cutting board and slice in half the long way, to form two thin chicken breast pieces (see video for clarification)
Place ¼ cup corn starch in a shallow dish and season lightly with salt and pepper. Lightly coat both sides of chicken in corn starch and shake off any excess. (You can skip this step, but it does give the chicken a nice crust)
Heat oil in a large skillet over medium high heat. Add chicken and cook for 2-3 minutes on each side, just until starting to brown. You may have to do this in two batches, depending on the size of your pan. If there is much oil left, drain before continuing with the recipe.
Remove chicken from pan and add sauce, scraping the bottom of the pan with a wooden spoon to remove any browned bits.
Add chicken back to the pan, stirring constantly until thickened and chicken is cooked through, about 5 minutes. Check the largest pieces of chicken with a meat thermometer to ensure they are 165 degrees F.
Serve.
Nutrition
Serving: 177grams | Calories: 412cal | Carbohydrates: 57g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 553mg | Potassium: 510mg | Fiber: 1g | Sugar: 47g | Vitamin A: 42IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg


I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

This can be done in a slow cooker also!


Instant Pot Cowboy Soup

Prep Time: 20 minutes Cook Time: 4 minutes (plus 10 minute NPR) Yield: 6 servings

DESCRIPTION

A hearty, healthy soup with ground beef, chili beans and vegetables. Easy to make and delicious to eat. This soup tastes great served with fresh bread.

INGREDIENTS

1 pound ground beef or ground turkey
1 tsp garlic salt
1 tsp pepper
2 cups beef broth
2 Tbsp tomato paste
1 pound potatoes, peeled and cubed
2 cups frozen mixed veggies
1 (15 oz) can corn, drained
1 (14.5 oz) crushed tomatoes
1 (16 oz) can chili beans
1 Tbsp sugar
1 Tbsp Worcestershire sauce
INSTRUCTIONS
Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain excess grease. Stir in the garlic salt and pepper.
Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off Instant Pot.
Add in the tomato paste, potatoes, frozen veggies, corn, tomatoes, chili beans, sugar and Worcestershire. Do not stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Stir well. Taste test and salt and pepper to taste. Serve and enjoy.
Slow Cooker Instructions:

Brown beef in a pan on the stove for about 5 minutes. Drain excess grease. Stir in the garlic salt and pepper. Add to the slow cooker.
Pour in the broth, tomato paste, potatoes, frozen veggies, corn, tomatoes, chili beans, sugar and Worcestershire. Stir.
Cover slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are tender.
Stir well. Taste test and salt and pepper to taste. Serve and enjoy.



I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

Instant pot panera bread chicken wild rice soup slow cooker instructions also.
Yield: 8 servings
Creamy chicken and rice soup that tastes better than Panera Bread! Make this soup in your Instant Pot at home for a fraction of what you'd spend at a restaurant! Plus you'll be surprised at how easy it is to make!

INGREDIENTS
2 Tbsp butter
1 cup diced onion
6 cups chicken broth (or 6 cups water + 2 Tbsp Better than Bouillon Chicken Base)
2 medium carrots, cut into quarter inch rounds
2 ribs of celery, diced
2 pounds boneless, skinless chicken breasts
1 (6 oz) package Ben's Original Long Grain and Wild Rice
2 cups half and half
1/2 cup all purpose flour, sifted
Kosher Salt
Freshly Cracked Pepper
INSTRUCTIONS
Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the diced onions and saute for about 4 minutes. Pour in the broth and scrape bottom of pot so that nothing is sticking.
Add in the carrots, celery, chicken and rice with the seasoning packet.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let the pot sit for 5 minutes and then move valve to venting. Remove the lid.
In a large glass measuring cup add the half and half. Slowly whisk in flour a tablespoon at a time until smooth. Add in a cup of the hot broth into the mixture to temper the dairy. Add the whole mixture into the Instant Pot.
Turn Instant Pot to saute setting to let the soup thicken. Once thickened turn off Instant Pot.
While soup is thickening remove the chicken and chop or shred. Add it back into the pot.
Add a couple big pinches of kosher salt and as much freshly cracked pepper as you like.
Ladle into bowls and enjoy.
Slow Cooker Instructions:

Add the onions, carrots, celery, chicken, rice with the seasoning packet and broth into the Instant Pot.
Cover and cook on low for 5 hours.
In a large glass measuring cup add the half and half. Slowly whisk in flour a tablespoon at a time until smooth. Add in a cup of the hot broth into the mixture to temper the dairy. Add the whole mixture into the slow cooker. Cover slow cooker and cook on high for 1 hour.
Remove the chicken and chop or shred. Add it back into the slow cooker.
Add a couple big pinches of kosher salt and as much freshly cracked pepper as you like.
Ladle into bowls and enjoy.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

Very tasty recipes and not just for Instant pot as you can also do them in the crock pot/slow cooker.

https://www.365daysofcrockpot.com/25-american-instant-pot-recipes/

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

Cucumbers In A Dressing.


Dressing - whisk together
1/2 cup sour cream
1/2 cup real mayo
1/4 cup granulated sugar (can cut amount down)
1/4 cup white vinegar
Salt to taste
Dill to taste. (I use Litehouse brand dry freeze dill)

Pour over

3 to 5 Sliced cucumbers - mostly peeled & sliced 1/8"
Thin sliced onions to taste
Refrigerate 24 hours
Note: it's not successful to reuse dressing.

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

INSTANT POT CABBAGE AND PASTA | HALUSKI RECIPE   CAN BE MADE STOVE TOP.

PREP TIME: 10 MINUTESCOOK TIME: 5 MINUTESNATURAL PRESSURE RELEASE: 10 MINUTESTOTAL TIME: 25 MINUTES SERVINGS: 4 CALORIES: 108KCAL AUTHOR: URVASHI PITRE
Calories: 108kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Fiber: 4g | Sugar: 4g

INGREDIENTS
2 tablespoons Butter melted
1 cup Onion diced
1 cup Mushrooms sliced
4 cups cabbage chopped
1 teaspoon ground marjoram (I used garlic powder instead ).
1 teaspoon Kosher Salt
1/2 teaspoon Ground Black Pepper
1.5 cups Water ( I used chicken broth)
2 cups dried bowtie pasta
1 cup Frozen Peas and Carrots 
Next time will add chicken or ham to it.
INSTRUCTIONS
Place butter, onion, mushrooms, cabbage, marjoram, salt, and pepper into the Instant Pot.
Add water and pasta and mix well.
Scatter peas and carrots on top. Do not stir.
Close the lid. Press PRESSURE COOK, and cook on HIGH PRESSURE for 5 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
Serve and enjoy!
STOVETOP INSTRUCTIONS
Cook pasta in lots of salted boiling water, drain, and set aside.
Meanwhile, in a nonstick pan, melt butter. Add mushrooms and saute until softened, about 3-4 minutes.
Add cabbage, peas and carrots, marjoram, salt, and pepper to the pan and cook, stirring from time to time until the cabbage has softened.
Remove the pan from the heat. Add in cooked, drained pasta, and toss together.
Serve and enjoy!
Tips & Tricks
You can use whatever sort of pasta you like, you may just need to adjust cooking times accordingly.
You can also use carbanada noodles for a lower carb option.
If you would like to add other vegetables like bell peppers, etc. add them with the peas and carrots and do not stir those in, as they are quick cooking.
While not traditional, I do sometimes add a little grated parmesan cheese on top because cheese!
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

November 08, 2021, 10:00:29 AM #521 Last Edit: November 13, 2021, 11:28:04 AM by Amy
Slow Cooker Alfredo Salsa Tortellini–

Creamy and slightly spicy cheesy tortellini prepared in about one minute using your slow cooker.

INGREDIENTS


1 (19 oz) package frozen cheese tortellini
1 cup mild salsa or picante sauce  (I will use mild)
1 cup Alfredo sauce
1/2 cup grated mozzarella cheese

INSTRUCTIONS
Combine tortellini, salsa and Alfredo sauce in slow cooker.
Cover and cook on HIGH for 2 hours or on LOW for 3-4 hours.

Gently stir in mozzarella cheese and serve.
NOTES
I used a 3 quart slow cooker for this recipe.

Prep Time: 5 minutes
Cook Time: 2 hours

I did make this, needs more sauce in it..
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

Pecan Pie Mini Muffins

Ingredients

1 cup brown sugar
¾ cup flour
1 cup chopped pecans
½ cup melted butter
2 eggs well-beaten
Instructions
Preheat oven to 350°.
Combine brown sugar, flour and pecans. Set aside.
Combine butter and eggs and mix well. Sir in flour mix until moistened.
Fill greased and floured mini muffin pans 2/3 full. (I like to use a small cookie scoop for this to make the process quick and less messy – plus, it makes all the muffins exactly the same size!)

Bake for 20-25 minutes or until light golden brown. Cool and serve. Or serve warm with a scoop of vanilla ice cream!
Nutrition
Calories: 120kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 42mg | Potassium: 41mg | Fiber: 1g | Sugar: 9g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg


I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

Jen's Air Fryer Donuts Recipe
The original: a simple, quick air fryer donuts recipe
PREP TIME
5 mins
COOK TIME
5 mins
COURSE
Breakfast, Dessert, Snack
CUISINE
American
SERVINGS
8 donuts + 8 holes
EQUIPMENT
Air fryer
INGREDIENTS
 
1 can Pillsbury Grands Flaky Layers Biscuits 8 biscuits; generic and other brands of biscuit dough are fine!
3 tbsp butter, melted
1/3 cup granulated sugar
1/2 to 1 tsp cinnamon adjust to your taste
4 tbsp dark brown sugar remove or break up any clumps
1 pinch allspice
INSTRUCTIONS
 
Combine sugar, cinnamon, brown sugar, and allspice in a small (cereal or soup sized) bowl and set aside.
Remove biscuits from can (do not flatten) and use a 1-inch circle biscuit cutter to cut the holes out of the center of each biscuit.
Air fry the DONUTS at 350 degrees Fahrenheit for 5 minutes (I fried 4 at a time), and air fry the HOLES at 350 degrees F for just 3 minutes (I fried all 8 holes at once).
As each batch of donuts and holes comes out of the fryer, use a pastry brush to paint butter over the entire surface of each donut and hole.
After each donut and hole is painted with butter, drop into the bowl with the sugar mixture and coat completely with the mixture. Gently shake off excess.
Serve donuts and holes warm.
NOTES
You may need a 7th step, which is to begin the process all over again because your family will want more of these little goodies!
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

Bacon Bread
added by LINDA BAILEY
Bacon Lovers rejoice!!! This one is for you!

Cook time: 45 Min  Prep time: 25 Min  Serves: a loaf 16 slices
Ingredients
12 bacon strips, diced
1 (1 pound) frozen bread dough, thawed
2 Tbsp olive oil, divided
1 c (4 ounces) shredded part-skim mozzarella cheese
1 (1 ounce) ranch salad dressing mix
Directions
1. In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
2. Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed... I actually just find it easier to use a bundt pan Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf--16 servings.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

I know a few bacon lovers, would it be as easy as it sounds?

Amy

YES!! I picked up the Ranch dressing this morning and have the bacon just need to make the bread and it is a go!! What do you think about fried onions in it also??
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

More bacon!

BBQ Bacon Cheeseburger Buns

written by
ASHLEY FEHR
These BBQ Bacon Cheeseburger Buns are perfectly portable for road trips, picnics or school lunches and they're freezer friendly! Use store bought bun or pizza dough to make these even easier.
cheeseburger buns in plate with ketchup and mustard drizzled
 
PREP TIME
15 mins
COOK TIME
35 mins
TOTAL TIME
50 mins
CUISINE
American
COURSE
Main Course
SERVINGS
10
CALORIES
91cal


Ingredients
1/4 pound extra lean ground beef about 1 cup cooked
2 slices bacon diced
Pre-made pizza dough for one 15″ pizza or bun dough — SEE NOTES ABOVE
1/4 cup barbecue sauce
1 cup shredded cheddar cheese
Instructions
Preheat oven to 350 degrees F. Line a 9×13″ pan with tin foil and lightly grease. Set aside.
In a medium pan, cook ground beef until browned. Drain any juices, remove from the pan and set aside.
In the same pan, cook bacon until crisp. Drain on a paper towel.
Roll out dough into roughly a 12″ by 24″ rectangle. Spread with barbecue sauce to within one inch of the edges. Sprinkle beef, bacon and cheese over the dough to within one inch of the edges.
Roll up tightly, starting at the long edge. Pinch seam together.
Slice with a serrated knife into 1-1.5″ sections and place on prepared pan, leaving at least ½" in between rolls to expand. Bake for 20 minutes or until golden brown.
To freeze:Cool completely before wrapping individually in plastic wrap and placing in a freezer bag. Freeze for up to 2-3 months. Thaw on low heat in the microwave for about 1 minute.
Nutrition Information
Calories: 91cal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 180mg | Potassium: 75mg | Sugar: 2g | Vitamin A: 130IU | Calcium: 85mg | Iron: 0.4mg

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

It sounds good, except I wouldn't be able the handle the bacon, commercial salad dressing, and a fried item in the same recipe. Or a bacon cheeseburger. However, for someone with no allergies, it would be heaven!    :thumbup:
 

Amy

Best Ever Tuna Sandwich {Tip: Use Cottage Cheese!}

This tuna salad sandwich will change everything you thought you knew about tuna salad and how to make a tuna sandwich. Oil-packed tuna, fresh dill and parsley, Dijon mustard, mayo, and a surprising addition of cottage cheese make this the best tuna salad sandwich recipe ever!

Preparation : 0:46

Ingredients

1 (5- or 6-ounce) can tuna packed in olive oil, drained extremely well
1/3 cup cottage cheese
2 tablespoons mayonnaise
1/4 cup finely chopped red onion
1 celery stalk, finely chopped
1 tablespoon lemon juice
A pinch or two fresh dill, chopped
2 tablespoons fresh parsley, minced
1 teaspoon Dijon mustard

Recipe

In a medium bowl, toss together the canned tuna, cottage cheese, mayonnaise, red onion, celery, capers, lemon juice, dill, parsley and Dijon mustard until combined.

Nutrition

Nutrition Facts (per serving)

402
Calories

20g
Fat

21g
Carbs

33g
Protein

Show Full Nutrition Label
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Nutrition Facts

Servings: 2

Amount per serving

Calories
402

% Daily Value*

Total Fat 20g
26%

Saturated Fat 4g
19%

Cholesterol 27mg
9%

Sodium 915mg
40%

Total Carbohydrate 21g
8%

Dietary Fiber 2g
7%

Total Sugars 5g

Protein 33g

Vitamin C 8mg
42%

Calcium 111mg
9%

Iron 3mg
16%

Potassium 393mg
8%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers