Instant Pot Chicken Parmesan Casserole

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YUMMY! This recipe was a win for me. Not only because of the taste, but because of the simplicity and amount of time it takes to make, all thanks to the Instant Pot. Another Pinterest win for me!

Instant Pot Chicken Parmesan Casserole

INGREDIENTS

  • 2 chicken breasts cut into chunks
  • 1/2 onion diced
  • 2 tbsp olive oil
  • 1 tsp salt to taste
  • 1 tsp basil
  • 1 jar spaghetti sauce 24 oz.
  • 2 c chicken broth or water
  • 2 c noodles uncooked, small shapes of your choice
  • 1 tsp garlic minced
  • tbsp butter
  • 1/3 c bread crumbs
  • 1 c parmesan cheese

INSTRUCTIONS

  1. Put Instant Pot on saute, normal function.
  2. Add olive oil, onions, garlic and chicken cut up into bite size pieces.
  3. Cook for 2-3 minutes – just until the pink on outside of chicken is gone
  4. Add salt, basil, spaghetti sauce, broth or water, and stir.
  5. Add 2 measuring cups full of uncooked noodles on the top, I used rotini.
  6. Push noodles down so they are under the sauce, do NOT stir everything together.
  7. Set Instant Pot or pressure cooker to pressure, high, for 10 minutes.
  8. Do a quick release.
  9. Turn pot off. Stir in 2/3 c. grated parmesan.
  10. In a separate bowl melt your butter and then stir in 1/3 c. bread crumbs and 1/3 c. grated parmesan.
  11. Serve chicken parmesan casserole in a bowl with sprinkled bread crumb mixture on top and enjoy!

Original recipe found at: www.temeculablogs.com.

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Chicken Quesadilla Ring

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YUMMY! This thing would work PERFECT for a gathering. It’s also pretty cost effective to make. I’m pretty sure I’ll be making this one for some upcoming gatherings for friends/family. Be warned, it does take a bit of time to assemble etc, but overall super easy. Enjoy!

Chicken Quesadilla Ring

INGREDIENTS:

  • 2 cups cooked and shredded chicken (I used my Instant Pot to make the chicken)
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, chopped
  • 1 cup taco sauce
  • 20 taco-size tortillas
  • 3 cups shredded cheddar cheese
  • 3 cups shredded monterey jack cheese

DIRECTIONS

  1. Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  2. In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.
  3. Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.
  4. Roll the tortillas into cones, starting from the cut edge and making sure not to push the ingredients out of the tortilla.
  5. Place a wide mouth jar or glass in the center of the baking sheet.
  6. Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack. Remove the jar from the center of the ring.
  7. Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.
  8. Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately.
  9. Enjoy!

Original recipe found at: www.tasty.com

Dill Pickle Roll-Ups

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By far I think this was the biggest hit of our little Superbowl Sunday get together. They didn’t last long and not one was left over. I’d highly recommend this one for potlucks or a family/friends get together. Enjoy!

Dill Pickle Roll-Ups

INGREDIENTS

  • 4-5 Flour Tortillas of Your Choice
  • 1 Cup Dill Relish
  • 1 8oz. Package Room Temperature Cream Cheese
  • 1 tbs. Minced Garlic
  • 1 1/2 Cups Pepper Jack Shredded Cheese
  • Dried Dill Weed for Garnish

DIRECTIONS

  1. Mix together cream cheese, garlic, pepper jack cheese and dill relish.
  2. Divide the mixture onto your tortillas (spread all the way to the edges).
  3. Roll them up.
  4. Place them on a plate and refrigerate for at least 2 hours.
  5. Slice them about 1″ thick each.
  6. Garnish with dried dill weed and serve.
  7. ENJOY!

Honey Sriracha Turkey Meatballs

These were pretty good! We’d both subtract some of the sriracha though as it was a bit spicy for our taste! The rice helps that though!

Honey Sriracha Turkey Meatballs

For the meatballs:

  • 2 lb. lean ground turkey
  • 1 cup whole wheat panko breadcrumbs
  • 2 eggs
  • ¼ cup green onions, chopped
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • ½ tsp. black pepper

For the sauce:

  • ¼ cup Sriracha
  • 3 Tbsp reduced-sodium soy sauce
  • 3 Tbsp rice vinegar
  • 3 Tbsp honey
  • 1 Tbsp grated fresh ginger
  • 3 cloves garlic, minced
  • ½ tsp. toasted sesame oil

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1½-inch balls (you’ll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.
  3. Bake meatballs for 20 to 25 minutes, or until browned and cooked through.
  4. While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.
  5. Serve immediately over brown rice and top with green onions and a few sesame seeds. Enjoy!

Recipe: http://www.kiefertshome.com

Instant Pot!

I am beyond excited and feeling more “adult” then ever. Who would have thought I would get so excited about getting a new kitchen appliance. Well, it happened! I am beyond thrilled. I’ve spent the last couple hours trying to convince myself to at least try and be a little critical of this thing but I can’t find one single thing to complain about and/or critique. It’s awesome and I already highly recommend it.

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First meal: French Dips (50 Minutes TOTAL time! – Recipe Below)

It was so delicious. Meat was tender and juicy! We did toast our buns via the oven just to add a little bit. So amazing!

Here’s the recipe!

Ingredients:

  • 2 lb. Roast
  • 1 Can French Onion Soup (I used a mix to create a can worth as Derek doesn’t like onions and I decided to be nice to him tonight. 😉 )
  • 2 Cups of Beef Broth (I used low sodium)
  • Salt & Pepper to taste
  • 1 tablespoon of Garlic Powder
  • Your cheese of choice.

Directions:

1. Season the roast to taste.
2. Put beef broth and onion soup into Instant Pot
3. Put the roast in the Instant Pot
4. Use manual cycle for 30 Minutes, then let slow release for 20 Minutes.
5. ENJOY!

That’s it. It truly is that simple! AMAZING!