Ignore my horrible photo… I promise this is a delicious recipe. And yes… that is half of an avocado. Don’t judge. I was just so hungry by the time I was able to eat the dinner I prepared at 8:30 pm that I snapped the quickest photo I could. Anyway, enough with the reasoning for my horribly unappetizing photo…
This black bean soup is both delicious and healthy. I will warn you that it might not make a great main course, since it is basically, well… beans. It’s enough for me, but most people might like something a little heavier to go with it. Don’t let the “Instant Pot” title fool you-it is definitely anything but instant. This recipe requires the pressure cooker to naturally release, which takes a little longer than a manual release would. It took well over an hour and a half for the Instant Pot to come to pressure, cook on high, then naturally release, so be aware before you make this for the evening! If you want to see the original recipe, check it out at A Pinch of Healthy.
1mediumonion, diced (save some time and use frozen chopped onion!)
1/2red bell pepper, diced
1/2green bell pepper, diced
1candiced tomatoes, undrained (14.5 ounce)
1pounddry black beans, rinsed
1teaspoonsalt (or to taste)
1/2teaspoonblack pepper (or to taste)
1teaspoonhot sauce (I used a little less… tiny people in the house)
2Tablespoonschili powder (again… a little less for us-tiny people)
6cups chicken broth
Toppings: avocado, sour cream, lime, green onion, tortilla chips
Add all ingredients (except toppings) to the Instant Pot, and place the lid on top, with the vent set to “sealing.”
Cook the soup on manual high pressure for 40 minutes, and let the pressure naturally release.
After the pot is depressurized, remove the lid, and carefully remove the bay leaves. Soup will thicken after sitting.
Every year I tell myself that I’m going to save the turkey broth and leftover turkey and freeze it after Thanksgiving and find some great recipe to use the leftovers, but do I? Nope. Until this year! I found this Instant Pot turkey and noodles recipe and adapted it to use leftover frozen turkey and broth from Thanksgiving. If you’d like instructions on how to save broth from cooking turkey breast in a slow cooker, check out the instructions in my Slow Cooker Turkey Breast recipe.
1 1/2 lbs turkey breast, fully cooked or 1 1/2 lbs turkey breast cutlets, raw
If using raw turkey cutlets, add them to the bottom of the Instant Pot. Spread the soup over the top of the cutlets. Add the remaining ingredients to the Instant Pot. If using fully cooked leftover turkey or turkey breast, set aside and add the noodles to the Instant Pot. Cover the noodles with the broth and top the noodles with all seasonings followed by butter and the can of soup.
Place the lid on the Instant Pot, making sure the valve is closed. Cook for 20 minutes on the Manual setting on high pressure.
Do a quick steam release. Remove the turkey cutlets and shred or if using fully cooked turkey, stir the shredded turkey into the noodles until well incorporated and heated through and serve.
Well, I have fallen into the abyss of the air fryer world. So. Many. Options. If you have a can of crescent rolls, cinnamon, sugar, and butter, you can have fresh donut sticks in 4 minutes. Yes, 4 minutes! I adapted my recipe from allrecipes.
The flavor of these “donuts” remind me of Taco Bell Cinnamon Twists. They’re light, but absolutely delicious. Enjoy!
1 (8 ounce) package refrigerated crescent roll dough
1/4 cup butter, melted
1/2 cup white sugar
2 tsp ground cinnamon
1/2 cup any flavor fruit jam, chocolate sauce, or cream cheese for dipping (optional)
Unroll crescent roll dough sheet and pat out to an 8×12-inch rectangle. Cut dough in half lengthwise with a pizza cutter and cut each piece crosswise into 1/2-inch wide “sticks.” Dip doughnut sticks in melted butter and place in a single later in the air fryer basket.
Cook in the air fryer at 375 degrees F until well browned, 4 to 5 minutes.
Stir together sugar and cinnamon in a shallow bowl. Remove doughnut sticks from the air fryer and roll in cinnamon-sugar mixture. Repeat with remaining dough.
Serve doughnut sticks with jam, chocolate sauce, or cream cheese,
Moe’s was my favorite place for queso and loaded nachos for years until they sadly closed their doors in our area. This copycat recipe comes close, so finally you can get your Moe’s fix!
2-8 oz blocks blocks of Pepper Jack Cheese, cubed
1 lb white American cheese (I used sliced from the deli and it seemed to melt much better)
1-4 oz can diced green chiles (I prefer mild since kids will be eating this, but you can use any heat you like!)
2-12 oz cans evaporated milk
tortilla chips, for serving
Place all ingredients in slow cooker. I like to layer the ingredients so they melt together well.
Cook on low for 1 hour, stirring occasionally. Stir well after one our and continue to cook on low for another hour, stirring occasionally. Stir well until well incorporated.
Keep slow cooker on low to avoid burning or bubbling.
**Note: Make sure to watch the queso carefully as it melts as heating the evaporated milk too quickly could cause curdling. Make sure to stir the dip frequently to monitor how quickly the queso heats. If it begins to heat too quickly, turn the temperature down to low for the remainder of the cooking.
I love sweet potatoes and I love fries. Combine them and you get an amazing, filling, and healthy snack, side, or lunch if you’re like me and eat them all in one sitting. No judgement here… they’re healthy, so stuff your face!
sweet potato (how many you use depends on how many fries you’d like)
Taco Bell’s Mexican pizza is back, people! As happy as I am about its return, I always have to customize… it’s what I do! Here is a super simple weeknight meal idea that’s a crowd pleaser for even picky eaters since it can be tailored to everyone’s individual tastes. Ground turkey, ground beef, diced chicken, whatever your family prefers this can be customized accordingly. Grab your favorite taco toppings and enjoy!
1 lb ground beef, ground turkey, diced chicken, whatever protein happens to be your favorite
1 packet taco seasoning
1 can refried beans (I prefer vegetarian, but any variety will do!)
Mexican blend shredded cheese
diced green onion
sliced black olives
Preheat oven to 350 degrees F.
While oven preheats, brown ground beef, ground turkey, chicken, or whatever protein you prefer until fully cooked through. Add one packet of taco seasoning to the fully cooked protein.
Place tostadas on a large baking sheet. Spread refried beans, protein, and taco sauce onto each tostada evenly. Sprinkle with cheese.
Place tostadas in the oven for 2-4 minutes until cheese is melted. Top with remaining desired toppings and serve immediately.
I love artichoke anything. This recipe is no exception. I found this recipe from The Magical Slow Cooker and it is amazing paired with a vegetable, over noodles, pasta, or rice. Set it and forget meals are my go to on a busy weekday and this one definitely delivers!
2 lbs. boneless skinless chicken breasts
1 tsp salt
1/4 tsp pepper
1 Tbsp dried basil
2 garlic cloves, minced
1 can artichoke quarters, drained
2 cups fresh mushrooms, sliced
1 cup sweet yellow onion, diced
1 cup chicken broth
16 oz. cream cheese
noodles or rice, for serving (optional)
Add the chicken breasts to the slow cooker.
Sprinkle over the salt, pepper, basil and garlic.
Add the artichokes, mushrooms, and onions over the chicken.
Pour over the chicken broth.
Add the 2 blocks of cream cheese on top of everything.
Cover and cook on LOW for 7 hours without opening the lid during the cooking time.
Shred the chicken breasts with two forks, and then stir the cream cheese and chicken together.
I’ve made these cookies for several years now after finding them from In Katrina’s Kitchen (see her original recipe here!). They were so cute I couldn’t resist trying them myself. These are made from boxed cake mix, so if you love cake cookies, these are for you! I’ve had trouble finding the heart shaped sprinkle candies in the past, but Michael’s or Hobby Lobby seem to always have something in stock that will work for these cookies. I’ll include the link to the ones I used in the ingredient list. Be sure to leave yourself enough time for prep for these as they must be rolled then refrigerated for 20 minutes prior to baking. Keep a close eye on them because they have a very short window to cook to perfectly cakey without burning or being raw in the middle. Most importantly, HAVE FUN making them! This recipe says that it makes 2 dozen cookies, but if you truly use only 1 tablespoon you will have many more than 2 dozen.
1 box french vanilla cake mix, dry mix only
1/2 cup vegetable oil
green gel food coloring (regular will work as well-if using regular use only one drop and add from there)
Jambalaya is definitely one of my favorite foods-full of flavor, full of protein, and goes well with rice. I’ve always been a Zataran’s boxed jambalaya girl, but I was tired of adding bland smoked turkey sausage to a packet of seasoned rice (yes, it’s great in a pinch and the kids love it, but I wanted a more grown up jambalaya). I found what seemed like a great recipe from The Recipe Critic and made it my own. I love this recipe because it’s so customizable. Not a fan of spicy? No problem! Use smoked turkey sausage and less cayenne pepper. Don’t like shrimp? Don’t add it! Want chicken and no sausage? Just use chicken as the protein. The possibilities are endless!
2 chicken breasts, cut into bite-sized chunks
1 pound andouille sausage, sliced (or any other link sausage)
1 28 oz can diced tomatoes
1 large onion, chopped
1 red bell pepper, finely chopped
2 stalks celery, thinly sliced
2 cups chicken broth
1/2 tsp dried thyme
2 tsp dried oregano
1 Tbsp Cajun seasoning
1/2 tsp cayenne pepper
1 Tbsp tomato paste
1 lb shrimp, frozen (fresh or thawed may be used as well, but add much closer to the end of cooking time as shrimp can overcook very quickly)
rice, cooked per package instructions (optional for serving)
Add all ingredients, except shrimp and rice and stir to combine all ingredients well.
Cook on low for 7-8 hours or high for 3-4 hours. Add frozen shrimp the last hour of cooking on low or last 30 minutes on high. Add shrimp the last 15 minutes if thawed.
I had to jump on the orange garland trend this year and I’m so glad I did! This DIY is so easy that you only need one ingredient: oranges. That’s it! The kids and I had so much fun making these and the house smelled amazing while the oranges were drying in the oven. Merry Christmas and enjoy your new orange scented decor!
parchment paper (for easy cleanup and moisture absorption)
string, twine, or wire to hang orange slice garland
Preheat oven to 200 degrees F. Line large baking sheets with parchment paper.
Slice oranges very thin (the thinner and more even the better!) and place oranges in a single layer on the parchment paper.
Bake approximately 2 hours. If some slices are thicker they may need more time and if some are thinner, they may need less time, so keep an eye on them while they’re baking.
Remove from oven and allow to fully cool and dry.
Add twine, fishing wire, or any other decorative item to string or hang your new garland.