Creamy Parm Tomato Soup w/ 4-Cheese Tortellini & Grilled Cheese

Creamy Parmesan tomato soup with four cheese tortellini and grilled cheese.

This recipe was a huge hit! I loved it! It was pretty simple to make as well, all in one pot! (Besides the grilled cheese of course).

INGREDIENTS

  • 1 tbsp butter
  • 1 small onion diced
  • 4 cloves garlic, minced
  • 3 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 3 tbsp flour
  • 3 cups chicken broth
  • 1 (28-oz.) can diced petite tomatoes
  • 3 tbsp tomato paste
  • 4 cups 4-cheese tortellini, frozen
  • 1/3 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup frozen (thawed a bit) chopped spinach
  • salt to taste
  • black pepper to taste

DIRECTIONS

  1. In a large pot over medium heat, melt butter. Add onion and cook until translucent. Add garlic and cook until fragrant. Add Italian seasoning, red pepper flakes and flour and whisk to combine. Cook about 1 minute.
  2. Add broth, tomatoes, tomato paste, and tortellini. Bring to a boil, and then simmer about 10 minutes or until tortellini is cooked.
  3. Add the cream and Parmesan cheese and stir. Add spinach and cook for a couple minutes.
  4. Salt and pepper to taste.
  5. Enjoy!

Original recipe found at: https://www.delish.com/cooking/recipe-ideas/recipes/a55557/creamy-parm-tomato-soup-recipe/

S’mores Mini Cheesecake Bites

These are AMAZING! Way easier than I expected them to be to make, and the perfect portion for a quick sweet-tooth satisfier! 🙂

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S'mores Mini Cheesecake Bites

INGREDIENTS

  • 1 c. crushed graham crackers
  • 1/2 c. plus 2 tbsp. granulated sugar, divided
  • 3 tbsp. melted butter 
  • 2 (8-oz.) blocks cream cheese, softened
  • 2 large eggs
  • 2 tbsp. sour cream
  • 1 tsp. pure vanilla extract
  • 1 c. semisweet chocolate chips, melted
  • Cooking spray
  • 1 c. mini marshmallows

DIRECTIONS

  1. Preheat oven to 350°. Line 18 muffin pan cups with liners. In a medium bowl, mix the graham cracker crumbs with 2 tablespoons of sugar and melted butter.
  2. Press 1 tablespoon of crumb mixture into the bottom of each liner. Bake until lightly golden, about 5 minutes, then cool completely on wire racks.
  3. Reduce the oven temperature to 325°. In a large bowl using a hand mixer, beat cream cheese and the remaining ½ cup sugar until light and fluffy. Add eggs, one at a time, then add sour cream and vanilla and beat until combined. Divide the filling among the prepared liners.
  4. Bake the cheesecakes until slightly jiggly in the center, 12 to 14 minutes.
  5. Let cool for 5 minutes in the pan and then transfer to a rack to cool completely. Refrigerate until cold, at least 1 hour.
  6. Once cheesecakes are cold, preheat broiler. Using a spoon, spread about a tablespoon melted chocolate on top of each cheesecake.
  7. Grease a small baking sheet with cooking spray and arrange marshmallows standing up on the tray. Broil until golden, 1 to 2 minutes. Keep an eye on it—it browns fast!
  8. Using a small metal spatula, top each mini cheesecake with toasted marshmallows before serving.
  9. Enjoy!

Original recipe from: www.delish.com

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Instant Pot French Dip Sandwiches

 

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Talk about a super easy and amazing home-cooked meal! This meal is so much simpler and faster then you could ever imagine, thanks to the Instant Pot! I didn’t have much camera success today taking a good image. See below for a few more photos. 🙂

Instant Pot French Dip Sandwiches

INGREDIENTS

  • 2 lbs. Chuck Roast
  • 1 Tbs. Worcestershire Sauce
  • Hoagie Buns
  • 3 Cups Beef Broth
  • 1 tsp. Garlic Powder
  • 1 Small Yellow Onion
  • 1 Tbs. Olive Oil or Vegetable Oil
  • 1 Bay Leaf
  • Provolone Cheese (or your choice of cheese)

DIRECTIONS

  1. Cut roast into quarters.
  2. Place olive oil or vegetable oil in pan and turn on saute. Saute all sides of roast just to sear the outside edges a little bit.
  3. Add beef broth, chopped onions, bay leaf, seasonings to Instant Pot and turn on manual pressure for 38 minutes. Let naturally release for 10 minutes.
  4. I cut our hoagie buns and put them in the oven on broil for a few minutes. (Optional)
  5. Remove roast from instant pot and slice.
  6. Place sliced roast on hoagie buns and top with provolone cheese. If you want the cheese melted a little bit more, throw it back in the oven for a minute or two on broil again.
  7. Leftover juice in the pot is Au Jus sauce to dip your sandwich in!
  8. Enjoy!

Instant Pot Baby Back Ribs

Yummy! That’s my description of this SUPER simple easy meal. Who doesn’t love some tasty ribs?

Instant Pot Baby Back Ribs

INGREDIENTS

  • 2.5 lbs. Baby Back Ribs
  • 2.5 tsp dry rub*
  • 1 cup water
  • 1/2 cup BBQ sauce

* for the dry rub I used Montreal Steak Seasoning.

DIRECTIONS

  1. Rub the dry seasoning on the ribs. Recommended you let it sit in the fridge with the rub on them for awhile (I didn’t this time).
  2. Place the trivet in the bottom of the instant pot and add water.
  3. Coil the ribs around the inside of the pot.
  4. Set on manual pressure for 30 minutes, when time expires let naturally pressure release for 25 minutes.
  5. Remove the ribs from the instant pot and place on cookie sheet. Cover the ribs on both sides with bbq sauce, then place in oven on broil until desired texture is reached.
  6. ENJOY!

Recipe: http://www.kiefertshome.com

Instant Pot Lasagna Soup

This was a fantastic and super easy meal to make. Highly suggest this one.

Instant Pot Lasagna Soup

INGREDIENTS

  • â…” cups cook Ground Beef
  • â…“ cups dice Onion
  • 18 2/3 ounces Diced Tomatoes, Canned
  • 4 ounces Tomato Paste
  • 2 â…” teaspoons mince Garlic, Cloves
  • 2 teaspoons Parsley, Dried
  • 2 teaspoons Basil, Dried
  • â…› teaspoons Salt
  • â…› teaspoons Black Pepper
  • 2 cups Beef Bone Broth/Stock
  • 5 â…“ fluid ounces Vegetable Juice
  • 2 cups Water
  • 5 â…“ ounces Elbows

DIRECTIONS

  1. Add all ingredients to the Instant Pot, making sure noodles are covered in liquid.
  2. Lock lid into place and seal steam nozzle.
  3. Cook on high pressure for 10 minutes.
  4. Let pressure release naturally for 5 minutes, then release any remaining pressure.

Recipe: http://www.kiefertshome.com

Original recipe found at: https://onceamonthmeals.com/recipes/instant-pot-lasagna-soup-traditional-version/

Instant Pot Asian Chicken, Broccoli and Rice

Looking for a super flavorful meal but don’t want to spend a lot of time in the kitchen? This is a super tasty and REALLY easy meal to prepare!

Instant Pot Asian Chicken, Broccoli and Rice

INGREDIENTS

  • 1 1/2 cups low sodium chicken broth
  • 3 frozen chicken breasts
  • 1/2 cup low sodium soy sauce
  • 2 tablespoons minced garlic
  • 2 tablespoons hoisin sauce
  • 2 tablespoons sesame oil
  • 1 cup unprepared rice
  • 1 bag steamer broccoli
  • 1/2 cup brown sugar

DIRECTIONS

  1. Combine all ingredients except chicken and rice.
  2. Add frozen chicken breasts to instant Pot and set to manual high pressure for 18 min. then let natural release for 10 minutes.
  3. While chicken is cooking. Prepare rice on stove top. Also prepare broccoli.
  4.  Once chicken is done. Remove from pot and cut/shred.
  5. Set instant Pot to sauté. Add in corn starch mixture to thicken. (3 tablespoons with 3 tablespoons water)
  6. Add chicken back into mixture. Add in broccoli as well and stir.
  7. Serve over the rice and enjoy!

Recipe: http://www.kiefertshome.com

Instant Pot Cheesecake

This is another one that made me fall further in love with our Instant Pot! How amazing and simple it is to have delicious homemade cheesecake right at home! 🙂 See the recipe below! Also just a little PS – If you really want to make it even more unhealthy, give breading it and deep frying a try! YUM!

Instant Pot Cheesecake

INGREDIENTS

For the Crust

  • Âľ cup Crushed Honey Maid Graham Crackers
  • 2 teaspoons Sugar
  • 2 Tablespoons Butter, melted

For the Filling

  • 16 oz Cream Cheese, room temperature
  • ½ cup Sugar
  • 2 teaspoons Flour
  • ½ teaspoon Vanilla Extract
  • 2 Eggs, room temperature
  • 2 Tablespoons Whipping/Heavy Cream

DIRECTIONS

Instructions for the crust:

  1. Pour the crushed crackers and sugar into a mixing bowl.
  2. Melt butter and add to graham cracker mixture. Stir until just combined.
  3. Pour crust mixture into bottom of greased 6-inch cheesecake pan and press the crust mixture firmly into the bottom of the pan.
  4. Press the crust part way up the pan side.

Filling Instructions:

  1. Blend together cream cheese, sugar, cream, flour and vanilla extract until smooth.
  2. Add eggs one at a time, lightly mixing until just combined.
  3. Pour filling into the pan, on top of the crust.
  4. Instant pot cooking instructions:
  5. Add 1.5 cups of water to the bottom of your pressure cooker and then place the instant pot trivet with handles inside the pot.
  6. Place cheesecake into pressure cooker onto the trivet.
  7. Lock on lid and close Pressure Valve.
  8. Press the manual button. Set to High Pressure for 37 minutes. Allow an 18 minute natural release.
  9. Open the vent Open the pressure cooker and carefully lift the pan by the trivet handles making sure it is evenly balanced.
  10. Gently absorb any liquid on the cheescake with a paper towel.
  11. Let cool on wire rack until cool enough to easily handle.
  12. Cool on your countertop until it’s easy to handle. Set in your fridge in the springform pan until set. This will take several hours to overnight.
  13. Remove the springform pan sides and serve on the bottom plate.
  14. Garnish with the toppings you prefer.

That’s it! Your ready to enjoy!

Recipe: http://www.kiefertshome.com

Original recipe found at: https://www.homemadefoodjunkie.com