Recipes/Recipes.txt

Easy Chicken Fajitas 
Ingredients

    1 teaspoon pure chile powder
    1 teaspoon kosher salt
    1/2 teaspoon ground cumin
    1/2 teaspoon onion powder
    1/4 teaspoon garlic powder
    1 tablespoon cornstarch
    1/4 cup water
    3 tablespoons extra-virgin olive oil
    1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
    1 green bell pepper—cored, seeded and cut into thin strips
    1 medium onion, thinly sliced
    2 tablespoons fresh lime juice, plus lime wedges for serving
    8 flour tortillas, warmed in the microwave
    Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

    In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
    Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
    Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.


t Updated: Apr 27, 2015 | By Christopher Godwin
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How to Bake Chicken Breasts in Barbeque Sauce
Chicken breasts and legs covered in barbecue sauce. Photo Credit pedrosala/iStock/Getty Images

Baked chicken breasts with barbecue sauce are a simple main course you can cook quickly and easily, for a large gathering or a small family meal. For the healthiest preparation, use skinless chicken breasts. The fat in the skin keep the meat moist when cooked alone, but it isn't needed if you cover the chicken with barbecue sauce. Also, use homemade or no-sugar-added barbecue sauce when possible.
Step 1

Preheat oven to 350 F.
Step 2

Pat the chicken breasts dry with paper towels.
Step 3

Brush with the barbecue sauce.
Step 4

Sprinkle with sea salt or kosher salt and freshly ground black pepper to taste.
Step 5

Spray the bottom of a large baking dish with nonstick cooking spray. Place the seasoned chicken breasts in the dish, leaving about a 1/2 of space between each.
Step 6

Bake on the middle rack, without opening the oven door, for 30 minutes, or until an instant-read thermometer reads at least 165 F when inserted halfway into the thickest part of a breast.

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Lemon Butter Chicken Breasts
Ingredients

    6
    medium boneless skinless chicken breast halves (1-1/2 pounds)
    1/2
    cup all-purpose flour
    1/2
    teaspoon salt
    2
    teaspoons lemon pepper seasoning
    1/3
    cup butter
    2
    lemons, sliced
    2
    tablespoons lemon juice
    Hot cooked rice or pilaf (optional)

Directions

    Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breasts with lemon pepper.
    In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.
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1 1/2 lbs lean ground turkey
2 cups brown rice
1/2 jar spaghetti sauce of your choosing
6 medium sized bell peppers, tops and seeds removed
shredded cheese (optional)
Garlic powder (optional)

Preheat oven to 400°F.

Remove tops and seeds from peppers and discard. place peppers in large pot and boil until peppers float. While peppers are boiling, cook rice. Brown turkey in separate frying pan, also while peppers are boiling, drain. After turkey is browned, remove from heat and add rice and sauce, stirring together. Add in garlic powder if desired.

Fill peppers with rice/meat mixture.

Bake at 400°F for approxinamtely 35 minutes, or until peppers begin to brown. Sprinkle sheredded cheese if desired over peppers and remove from oven.

Serve with salad and Texas toast. Delcious and nutritious, packed with fiber and low in fat and cholesterol.

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Chicken With Mushrooms

    Prep
    15 m

    Cook
    30 m

    Ready In
    45 m

Recipe By:KIMPAT
"This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles."
Ingredients

    3 cups sliced mushrooms
    4 skinless, boneless chicken breast halves
    2 eggs, beaten
    1 cup seasoned bread crumbs

    2 tablespoons butter
    6 ounces mozzarella cheese, sliced
    3/4 cup chicken broth

Directions

    Preheat oven to 350 degrees F (175 degrees C).
    Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
    In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
    Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.


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EZ Meatloaf

    Prep
    15 m

    Cook
    45 m

    Ready In
    1 h 15 m

Recipe By:MISSY MALLOW
"This meat loaf, using dry stuffing mix, is a favorite with everyone. I freeze half of it for a quick meal later. Great for sandwiches, too."
Ingredients

    2 pounds lean ground beef
    1 (6 ounce) package dry bread stuffing mix
    2 eggs

    1 cup water
    1 onion, chopped
    1 (28 ounce) jar pasta sauce

Directions

    Preheat oven to 350 degrees F (175 degrees C).
    In a large bowl, combine the ground beef, dry bread stuffing mix, eggs, water and onion. Mix thoroughly.
    Shape into 2 small loaves, or 1 large loaf. Put into a 9x13 inch baking dish and cover with pasta sauce.
    Bake, uncovered, in the preheated oven for 45 minutes to 1 hour.

 never liked meatloaf before I tried this recipe. This is the BEST meatloaf. Not only is it easy, but it tastes great...very juicy. I substitute equal parts ketchup & brown sugar for my topping, though, instead of pasta sauce.
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Sweet Chilli 

Ingredients
8 h 15 m 6 servings 567 cals
On Sale

    1 pound ground beef
    6 cloves garlic, finely chopped - or more to taste
    2 tablespoons dried oregano
    2 teaspoons chili powder
    1 tablespoon dried basil
    2 (15 ounce) cans light red kidney beans, drained and rinsed
    2 (15 ounce) cans dark red kidney beans, drained and rinsed
    3 (14.5 ounce) cans diced tomatoes
    2 (15 ounce) cans corn
    3 tablespoons white sugar
    salt and ground black pepper to taste
    Add all ingredients to list

Directions
    Cook
    8 h 10 m

    Ready In
    8 h 15 m

    Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes.
    Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture.
    Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve
Indian Curry
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Ingredients
4 h 25 m servings 290 cals

    1 onion, sliced
    2 cloves garlic, minced (optional)
    2 large carrots, peeled and diced
    2 large sweet potatoes, peeled and diced
    1 (15 ounce) can garbanzo beans, drained and rinsed
    2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces
    1/2 teaspoon ground cumin

    1/2 teaspoon ground turmeric
    1/4 teaspoon ground cinnamon
    1/2 teaspoon ground black pepper
    1 teaspoon dried parsley
    1 teaspoon salt
    1 (14.5 ounce) can diced tomatoes
    Add all ingredients to list

Directions
Print

    Prep
    25 m

    Cook
    4 h

    Ready In
    4 h 25 m

    Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.
    Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.

    Cook's Note:
    You can use chicken thighs instead of breasts, if you prefer. Increase the amount of salt if the flavor is too bland. This recipe is versatile: you can substitute red peppers, zucchini, etc. for other vegetables.
    Easy Cleanup
    Try using a liner in your slow cooker for easier cleanup
Indian Curry
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Ingredients
30 m servings 295 cals

    1/2 teaspoon sesame oil
    1 tablespoon canola oil
    2 tablespoons chile paste
    2 cloves garlic, chopped
    4 skinless, boneless chicken breast halves - cut into 1 inch cubes

    1/2 cup soy sauce
    1 onion, sliced lengthwise into eighths
    1/2 medium head cabbage, coarsely chopped
    2 carrots, coarsely chopped
    8 ounces soba noodles, cooked and drained
    Add all ingredients to list

Directions
Print

    Prep
    15 m

    Cook
    15 m

    Ready In
    30 m

    In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.
    In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!
not sure?
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Ingredients
servings 55 cals

    1 eggplant, sliced into 1/2 inch rounds
    1 tomato, sliced

    1/4 cup grated fat-free Parmesan cheese
    Add all ingredients to list

Directions
Print

    Preheat oven to 400 degrees F (200 degrees C).
    Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
    Bake for 10 to 15 minutes.

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Bacon wrapped Weiners with brown sugar

Ingredients
1 h 30 m
  16 servings   163  cals   

  +1 pound sliced bacon, cut into thirds 

 +1 (14 ounce) package beef cocktail wieners  
 +3/4 cup brown sugar, or to taste  
Directions
Prep
45 m

Cook
45 m

Ready In
1 h 30 m
1
Preheat the oven to 325 degrees F (165 degrees C).

2
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.

3
Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

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Sausage and Veggie over rice?
 Cut up 2 broccoli heads, 
3 bell peppers, 
2 cups of red potatoes, 
~12oz of green beans, and a 13 oz smoked turkey sausage.
 Tossed everything in a mixture of 6tbsp olive oil, dry parsley, dry basil, paprika, garlic powder, salt, and pepper. 
Bake for 30 minutes @ 400* stirring ingredients halfway through. 


Breakfast: Yellow squash, zucchini, and goat cheese frittata

I sautéed the squash (3 whole) and zucchini (3 whole) til slightly browned, poured into a baking dish and sprinkled with goat cheese. Then I mixed 3 whole eggs and one large container of egg whites with 2 cups of milk, poured it on top, and baked at 350 for 35 minutes. On the side is salsa and roasted garlic.

Lunch: Mushroom Chili

Sautéed garlic, onion, and about a pound of mushrooms. Added in crushed tomatoes, diced tomatoes, one can of kidney beans, and some green chilies. Of course season to taste! I topped with a little cheese and green onions.

Dinner: Turkey sausage + Veg

I cooked the sausage in a cast iron skillet and roasted the vegetables- red onion, bell pepper, yellow squash, zucchini, and grape tomatoes (not in the pic) at 400 degrees for about an hour.
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Oven-Fried Pork Chops
30 m servings 422 cals

    4 pork chops, trimmed
    1 egg, beaten
    1 tbs oil
    1/4 teaspoon black pepper
    1 cup herb-seasoned dry bread stuffing mix
    Add all ingredients to list

Directions
Print

    Prep
    10 m

    Cook
    20 m

    Ready In
    30 m

    Preheat oven to 425 degrees F (220 degrees C). 
    Stir together eggs, and oil . Dip pork chops in egg mixture, coat with stuffing mix, herbs and spices, and place in pan.
    Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.
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Smoothies for wedding
Make your morning brighter with these fruity sunrise smoothies!
Savings on 3 ingredient(s)
Enter Zip to change location:
Ingredients
1    cup orange juice Save $ 
1    banana 
1    cup frozen mango chunks 
1    container (6 oz) Yoplait® Light yogurt strawberry orange smoothie Save $ 
1    cup frozen strawberries Save $ 
Steps
    1    In blender, add 1/2 cup orange juice, the banana and mango. Cover; blend on high speed until smooth. Divide evenly between 2 serving glasses. Rinse out blender container.
    2    In clean blender, add remaining 1/2 cup orange juice, the yogurt and strawberries. Cover; blend on high speed until smooth. Carefully spoon on top of banana-mango mixture in glasses. Serve immediately.

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# 2 drink
cup of bannas
cup of strawberries
one can of 7up
cup of ice
blended together not sure how all of this goes or how much it makes 
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Watermelon Picnic Punch

Ingredients
1
mini seedless watermelon
8
oz lemon juice
2
cups frozen strawberries
3/4
cup sugar
2
cups ice
Steps

    1
    Slice the mini watermelon in half, using a spoon to scrape all of the fruit from the center of the melon. Place in a large blender.
    2
    Add the lemon juice, strawberries, sugar, and ice to the blender. Blend until pureed.
    3
    Pour lemonade straight from your blender, or pour into a pitcher. For an extra fun way to serve this drink, pour it into the two empty halves of the watermelon, add a skewered strawberry and lemon for garnish, then slurp your lemonade from a straw!
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 Slow Cooker Honey Garlic Chicken and Veggies

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 8 hours 5 minutes

Total Time: 8 hours 15 minutes

The easiest one pot recipe ever. Simply throw everything in and that’s it! No cooking, no sauteeing. SO EASY!
Print Recipe
Ingredients:

    8 bone-in, skin-on chicken thighs
    16 ounces baby red potatoes, halved
    16 ounces baby carrots
    16 ounces green beans, trimmed
    2 tablespoons chopped fresh parsley leaves

For the sauce

    1/2 cup reduced sodium soy sauce
    1/2 cup honey
    1/4 cup ketchup
    2 cloves garlic, minced
    1 teaspoon dried basil
    1/2 teaspoon dried oregano
    1/4 teaspoon crushed red pepper flakes
    1/4 teaspoon ground black pepp
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Slow Cooker Chicken Fajitas

Prep Time: 15 minutes

Yield: About 9 fajitas

Ingredients

    2 lbs boneless skinless chicken breast halves
    1 (14.5 oz) can petite diced tomatoes with green chilies
    1 red, orange and green bell pepper, julienned
    1 large yellow onion, halved and sliced
    4 cloves garlic, minced
    2 1/2 tsp chili powder
    2 tsp ground cumin
    1 tsp paprika
    3/4 tsp ground coriander
    1 tsp salt
    3/4 tsp pepper
    2 Tbsp fresh lime juice
    1 Tbsp honey
    For serving:
    Flour tortillas, sour cream, cilantro, salsa, guacamole, monterrey jack or cheddar cheese

Directions

    Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
    In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
    Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).
    Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss. Sere warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.
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Easy DIY Salsa
Ingredients

    4 large plum tomatoes (about 1 pound), diced (to yield 2 cups) 1/4 cup chopped white onion 3 tablespoons chopped fresh cilantro 2 teaspoons minced jalapeno (remove seeds for less heat) 1 1/2 teaspoons fresh lime juice 3/4 teaspoon kosher salt (or to taste) 1 small garlic clove, minced 

Step 1

Combine all the ingredients in a bowl. 
Ifkyou prefer a smoother texture―more like jarred―pulse half the salsa in a food processor, 
then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.
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Marinade
1 cup total; 1/2 per pound of marinade
1/4 cup of oil per pound
1/4 cup of acid/vinegar/juice for 2 pounds
add flavors  and salts to taste


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Quick Chicken Tikka Masala 

Yield
    4 servings
Active Time
    22 minutes
Total Time
    22 minutes

Ingredients

        1 (2 1/2") piece ginger, peeled
        4 garlic cloves, peeled
        1/2 medium yellow onion
        1 1/2 pounds boneless skinless chicken breasts (about 3 breasts), cut into 1" cubes
        2 teaspoons kosher salt, divided, plus more to taste
        3/4 teaspoon freshly ground black pepper, divided, plus more to taste
        2 1/2 teaspoons garam masala, divided
        2 tablespoons vegetable oil
        2 tablespoons unsalted butter
        1 tablespoon tomato paste
        1 1/2 teaspoons turmeric
        1/8-1/4 teaspoon cayenne pepper
        1 (28-ounce) can crushed tomatoes
        1 (10-ounce) package frozen peas, thawed
        1/2 cup plain full-fat or low-fat yogurt (not Greek)
        1 tablespoon fresh lemon juice
        1/4 cup fresh cilantro leaves and tender stems
        Naan (Indian flatbread; for serving)

Preparation

        Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.
        Toss chicken with 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. garam masala in a medium bowl.
        Heat oil over high in a large skillet (at least 12" in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.
        Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.
        Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper. Divide among 4 plates, top with cilantro, and serve with naan. 
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Beef Stew 
Ingredients
12 h 20 m
6 servings
576 cals
    2 pounds beef stew meat, cut into 1-inch pieces
    1/4 cup all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    1 clove garlic, minced
    Garlic

    1 bay leaf
    1 teaspoon paprika

    1 teaspoon Worcestershire sauce
    1 onion, chopped
    Yellow Onions

    1 1/2 cups beef broth
    3 potatoes, diced
    4 carrots, sliced

Directions
    Prep
    20 m

    Cook
    12 h

    Ready In
    12 h 20 m

    Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. 
    Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
    Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

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Chef John's Roast Turkey and Gravy
Chef John's Roast Turkey and Gravy
Rated as 4.89 out of 5 Stars

    Prep
    1 h

    Cook
    3 h 45 m

    Ready In
    4 h 55 m

Recipe By:Chef John
"The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless."
Ingredients

    2 tablespoons kosher salt
    1 tablespoon ground black pepper
    1 tablespoon poultry seasoning
    1 (12 pound) whole turkey, neck and giblets reserved
    2 onions, coarsely chopped
    3 ribs celery, coarsely chopped
    2 carrots, coarsely chopped
    3 sprigs fresh rosemary
    1/2 bunch fresh sage
    1/2 cup butter

    1 bay leaf
    6 cups water
    2 tablespoons turkey fat
    1 tablespoon butter
    1/4 cup all-purpose flour
    3 cups turkey pan drippings
    1/4 teaspoon balsamic vinegar (optional)
    1 tablespoon chopped fresh sage
    salt and ground black pepper to taste

Directions

    Preheat oven to 325 degrees F (165 degrees C).
    Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
    Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
    Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
    Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
    While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
    Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
    Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

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Honey Glazed Ham
Honey Glazed Ham
Rated as 4.67 out of 5 Stars

    Prep
    20 m

    Cook
    1 h 15 m

    Ready In
    1 h 35 m

Recipe By:Colleen
"This ham tastes very much like the famous honey baked ham but costs much less, and there's no need to fight the crowds at holiday time. You can even buy the ham presliced to make it easier and more like the original. It is very good. (I do this while preparing the rest of the meal in the kitchen so that I don't forget to baste!)"
Ingredients

    1 (5 pound) ready-to-eat ham
    1/4 cup whole cloves
    1/4 cup dark corn syrup

    2 cups honey
    2/3 cup butter

Directions

    Preheat oven to 325 degrees F (165 degrees C).
    Score ham, and stud with the whole cloves. Place ham in foil lined pan.
    In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
    Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Better than take-out homemade Orange Peel Chicken recipe that couldn't be easier to make from scratch!
Course: Main Course
Cuisine: American, asian, Chinese
Keyword: chinese food recipe, chinese recipes chicken, orange chicken
Unit: clove, cup, pound, Tablespoon, teaspoon
Servings: 5
Calories: 195 kcal
Author: Lauren Allen
Ingredients

    1 pound boneless skinless chicken breasts , cut into small pieces
    1/2 cup cornstarch
    2 Tablespoons oil (vegetable or canola oil)
    4 green onions , chopped
    hot cooked brown rice , for serving
    sesame seeds , for garnish (optional)

For the Sauce:

    1/2 cup orange juice
    1 teaspoon orange zest
    3 cloves garlic , minced
    2-4 teaspoons Sriracha hot sauces to taste, for heat
    1/3 cup low-sodium chicken broth
    2 Tablespoons low-sodium soy sauce
    2 Tablespoons granulated sugar
    2 teaspoons apple cider vinegar
    1 Tablespoon rice wine vinegar
    2 1/2 teaspoons cornstarch

Instructions

    Add cornstarch and chicken pieces to a ziplock bag and shake to evenly coat.

    Heat oil in a large skillet over medium-high heat. 

    Add chicken in 2-3 batches, cooking for several minutes on each side until golden brown and cooked through. Add more oil while cooking, if needed. Remove chicken to a plate.

    Add the sauce ingredients to the pan and whisk well to combine. 

    Cook for a few minutes, until thickened. Add green onions and cooked chicken and toss to coat. 

    Serve over hot cooked rice with a few extra green onions and sesame seeds (optional) on top.

Cherry Cobbler I
Cherry Cobbler I
Rated as 4.25 out of 5 Stars

Recipe By:Mary Lehmann
"This is a very good recipe from a neighbor, and it is requested often. Fresh or frozen cherries may be used in this recipe."
Ingredients

    3 tablespoons butter, melted
    1 cup all-purpose flour
    1/4 teaspoon salt
    1 teaspoon baking powder
    1/2 cup milk

    1 cup white sugar
    1 tablespoon cornstarch
    1 cup boiling water
    3 1/2 cups fresh cherries, pitted
    3/4 cup white sugar

Directions

    Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
    In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
    Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.

cobble II
    1/2 cup butter
    1 cup all-purpose flour
    1 cup white sugar
    Domino Premium Pure Cane Granulated Sugar 4 Lb

    $2.14 for 1 item - expires in 2 days

    1 teaspoon baking powder
    1 cup milk
    1 (21 ounce) can cherry pie filling
    Add all ingredients to list

Directions
Add a note
Print

    Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
    In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
    Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
    Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

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RED LENTILS Soup

Red lentils are inexpensive but very nutritious. They are a great source of fiber, protein, iron and much more. They are very easy to prepare. If you are not familiar with or have not yet made these a staple, I encourage you to get started now. You'll be pleased you did!

This is my recipe for red lentil soup I made last night. For under $2.50, this recipe makes six servings.

Ingredients

1/2 cup red lentils (30¢)

1 large or 2 medium onions (31¢)

2-4 cloves of garlic (11¢)

1 carrot (16¢)

1 potato (15¢)

1 stalk of celery (16¢)

1 can of diced tomatoes (97¢)

1/2 to 1 tsp red pepper flakes

1 to 2 tsp of salt

1 to 2 tbsp of oil (15¢)

2 cups of water

Instructions

Rinse the red lentils in cold water until clear. (If you have extra time, then let the lentils sit in cold water for 30 minutes to soak - this softens them up and reduces cooking time.)

Dice onions. Mince garlic. Finely slice celery. Combine and set aside.

Wash (and optionally peel) carrot and potato. Shred or dice carrot and potato.

Heat oil in pot.

Add red pepper flakes and sauté for about two minutes. Keep stirring.

Add onions, garlic and celery and sauté until softened; about three to four minutes. Keep stirring.

Add carrots and potato and sauté until softened; about three to four minutes if you shredded the veggies and longer if diced. Keep stirring.

Add can of tomatoes. Add red lentils and water. Stir to combine.

Turn heat on high until boiling. Reduce heat, cover pot and simmer for about 20 minutes.

Add salt and stir.

Optional: I like a smooth soup so I give it a whizz with an immersion blender. Then I add half a package of frozen spinach (defrosted and heated in microwave while soup is cooking, extra cost is 50¢) and combine.

Enjoy your soup! Eat on it's own or serve with rice or bread. There will be leftovers (which will taste even better the next day!).
Recipes:
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Top: Basic Keto Bread

Ingredients⁣
•1 1/2 Cup Almond Flour⁣
•4 Large Eggs⁣
•5 Tbsp Unsalted Butter⁣
•1 tablespoon Erythritol(optional)⁣ {I typically use 1tsp as I do not like it sweet}
•3 tsp Baking Powder⁣
⁣
Instructions⁣
-Combine the dry ingredients in a bowl⁣
-Whisk in the eggs⁣
-Melt butter, add to mixture and whisk⁣
-Divide the mixture equally into 2 small bread pans (5.5"x3.5")
-Bake for 15-20 minutes at 350 degrees (varies by oven, watch the first time)⁣
-Let cool on a wire rack⁣

Bottom: MacFatNut Bread (aka Macadamia Nut Fat Bread)

**this is a recipe that I found here a while back with some modifications**

Also, this recipe turns out SO much better when you use the ingredients by weight (grams)

5 large eggs (50g each)

1 cup (150g) raw whole Macadamia Nuts made into butter

1 cup (220g) Coconut butter (coconut manana) soften or melted, but not HOT

1/2 teaspoon sea salt (3g)

2 tablespoons lemon juice (30ml)

1 rounded teaspoon baking soda (6g)

1-8 1/2" x 4" loaf pan or (2) 5.5"x3.5" small loaf pans

Place the Macadamia nuts into a large food processor and process on high to achieve a part butter, part chunky nut meal (about 45 seconds)

While still running the processor, drop one egg down the chute and wait for the sound to stabilize to a smooth sound (about 20-30 seconds). Then repeat with the remaining 4 eggs.

Turn off the processor and take a spatula and scrape the walls and bottom edges of the processor bowl to make sure that no large chunks are stuck and it is well mixed. Turn processor back on and slowly add soften coconut butter (manana), and sea salt. Turn it on again and let the added ingredients incorporate. When it's well mixed (about 1/2 a minute), pour the lemon juice down the chute and then the baking soda. Mix for a few more seconds.

Place the batter in a greased (I use coconut oil) bread pan(s). Bake at 350' for 35 minutes. (Shorten the baking time when using the doughnut or mini challah pan.) When it's cool enough to handle, remove it from the bread pan and let it completely cool on a cake rack.

Both are beyond delicious and when I really want bread, these hit the spot! Enjoy!!

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Greek Seasoning
From AllRecipes
Reviews (1)
7
Ingredients
5
Minutes
780
Calories
Ingredients
1 1/2 teaspoons dried oregano
1 teaspoon mint (dried)
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon marjoram (dried)
1/2 teaspoon dried minced onion
1/4 teaspoon minced garlic (dried)

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RED ONION  MARINADE
DESCRIPTION
Recipe heavily inspired by No Crumbs Left, who is one of my favorite food bloggers to follow!

SCALE
1x
2x
3x
INGREDIENTS
1 medium red onion, sliced 1/4″ thick (I love using my mandoline)
3/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano
1 teaspoon kosher salt
INSTRUCTIONS
Place the sliced onions in a No Crumbs Left Marinated Onion Bowl. (I highly recommend getting a Marinated Onion Bowl! Holds the onions perfectly, has a pour spout so you can easily pour the onion marinade, and is such a gorgeous piece of pottery!)

In a measuring cup, combine the olive oil, red wine vinegar, oregano and salt. Stir to combine.
Pour the marinade over the onions. All the onions should be covered.
Let it sit on your counter for at least 12 hours.
Will keep for at least 5 days on the counter.
NOTES
I don’t recommend storing these in the refrigerator. The oil solidifies. If you’re getting past the 5 days, you could store in a mason jar and refrigerate. You’ll just have to bring them to room temperature when you want to eat them again.

These are really best with red onions, but you could use a yellow onion if that’s all you have.

Dried oregano is much better than fresh oregano for these onions

You don’t want to reuse the marinade. It gets too potent of an onion flavor. You’ll want to start with a fresh marinade each time you make them.

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8/14/2020 Broccoli Salad Recipe | Trisha Yearwood | Food Network
https://www.foodnetwork.com/recipes/trisha-yearwood/broccoli-salad-2065359 1/1
Ingredients:
1
2
3
4
Directions:
Cut the bacon into small pieces and
cook over medium heat just until crisp;
drain on paper towels.
Bring a large saucepan of salted water
to a boil. Add the broccoli and blanch
until bright green and slightly softened,
about 3 minutes. Drain well, run under
cold water to stop the cooking, and drain again.
In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add
the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
Just before servings, fold in the sunflower kernels and the bacon pieces. Serve
immediately.
Level: Easy
Total: 1 hr 15 min
(includes chilling time)
Active: 15 min
Yield: 10 servings
8 ounces bacon 
Salt
5 cups small broccoli florets 
1 cup mayonnaise 
1 tablespoon cider vinegar 
1/3 cup chopped onion 
1/4 cup sugar 
3/4 cup raisins 
1/2 cup sunflower kernels 
Broccoli Salad
Recipe courtesy of Trisha Yearwood
Show: Trisha's Southern Kitchen Episode: Graduation Picnic

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Roasted Vegetables with Cilantro Dressing
Easy weekday meal for the whole family. Healthy, vegan and gluten-free.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Main CourseCuisine: MediterraneanKeyword: Cilantro Dressing, Roasted Vegetables Servings: 4 people
Ingredients
Roasted Vegetable Tray
2 carrots
1 sweet potato
1 garlic head
1 red onion
1/2 broccoli
1 red bell pepper
1 green bell pepper
1 teaspoon curry powder
1 teaspoon sweet paprika
1 teaspoon cumin
1 tablespoon olive oil
Salt and pepper
Ingredients for the Cilantro Dressing
1 cup fresh cilantro
4 tablespoons extra virgin olive oil
1 tablespoon vinegar
1 teaspoon dijon mustard gluten-free
1 teaspoon maple syrup
Salt and pepper
Instructions
Preheat the oven to 200Cº.
Wash and chop the carrots, sweet potato, broccoli, red and green pepper. Transfer the chopped vegetables into a baking tray.
Peel the red onion, finely slice it and add to the baking tray. Cut the bottom part of the garlic head and place it with the rest of the vegetables.
Add the curry powder, sweet paprika, cumin, olive oil and season with salt and pepper.
Bake for around 30-40 minutes, or until the vegetables are cooked and tender. Turn off the oven.
For the cilantro dressing, wash and chop the fresh cilantro and transfer to a blender. Add the olive oil, vinegar, mustard, salt and pepper and blend until you have a smooth consistency.
Pour the dressing on the top of the vegetables evenly, or transfer into a small bowl and serve on the side.
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INGREDIENTS:
1/4 cup reduced sodium soy sauce
1/4 cup pineapple juice
1/4 cup brown sugar, packed
2 tablespoons ketchup
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
1 teaspoon Sriracha, optional
4 boneless, skinless chicken breasts
2 tablespoons chopped fresh cilantro leaves
FOR THE PINEAPPLE
1 large pineapple, peeled, cored and cut into 8 to 10 wedges
1/4 cup brown sugar
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DIRECTIONS:
In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, sesame oil and Sriracha. Reserve 1/4 cup and set aside.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
In another gallon size Ziploc bag or large bowl, combine pineapple and brown sugar.
Preheat grill to medium high heat. Add chicken and pineapple to grill and cook, flipping once and basting chicken with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
Serve immediately, garnished with cilantro, if desired.
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Homemade sugar-free dark chocolate bar, cheaper than store-bought without the carbs!
Prep Time10 mins
freezing time10 mins
Total Time20 mins
Course: Snack
Cuisine: American
Servings: 12 servings (4 chocolate squares)
Calories: 81.2kcal
Author: Carine Claudepierre
Ingredients 

    4.5 oz Cocoa Butter
    1 tablespoon Sugar-free Powdered Sweetener powdered erythrtitol or allulose
    1/2 teaspoon Chocoate-flavored Stevia Drops or vanilla stevia drops
    1/4 teaspoon Salt
    1.4 oz Unsweetened Cocoa Powder (1/3 cup)

Instructions

    Place 2 chocolate bar silicone molds on a flat board or plate. I recommend placing a piece of parchment paper between the mold and the plate. This prevents the silicone mold from sticking to the plate when you freeze the bar later in the recipe. Set aside.
    In a small saucepan, under medium heat, melt the cocoa butter.
    When fully melted, remove the saucepan from the heat and stir in stevia drops, powdered sweetener (not crystal! you don't want bits in your chocolate), and salt.
    Return to medium heat until cocoa butter slightly boils and reaches 250°F (121°C), it's the temperature at which the erythritol will dissolve and prevents a gritty texture in your chocolate.
    Remove from heat and stir in unsweetened cocoa powder.
    Stir quickly and immediately transfer the liquid into the 2 silicone mold to fill them up to the top. Working quickly prevents the cocoa powder and cocoa butter from separating and creates the most consistent bars.
    Freeze 10 minutes or until the chocolate bars are hard and fully set
    Remove from the freezer, flip over the chocolate mold onto a flat surface and peel off the mold from the bar to release.
    Store the chocolate bars in the fridge in an airtight box or at room temperature. The melting point of cocoa butter is 93°F (34°C), so if your house is not that warm, the chocolate bars won't melt in the pantry. 

No silicone mold?

    You can pour the chocolate mixture into a 9-inch x 5-inch loaf pan (halve the recipe first, freeze, release, then repeat as the recipe makes 2 chocolate bars). Make sure you cover the pan with parchment paper, grease the paper with oil spray.

Keto chocolate toppings

    Before freezing the bars, you can add some crunchy keto toppings like sliced/chopped almonds, toasted coconut flakes, chopped brazil nuts, pecan, and freeze-dried raspberries.

Notes
One chocolate bar has 24 chocolate squares. This recipe makes 2 chocolate bars, so 48 chocolate squares. Serving size is 4 squares. Therefore one chocolate bar has 6 servings, 12 serving for the whole recipe. 
I recommend using this  silicone chocolate mold   for best result (affiliate link)
Nutrition
Serving: 4squares | Calories: 81.2kcal | Carbohydrates: 1.9g | Protein: 0.7g | Fat: 8.8g | Saturated Fat: 5.3g | Sodium: 49.1mg | Potassium: 50.4mg | Fiber: 1.1g | Sugar: 0.1g | Calcium: 4.2mg | Iron: 0.5mg | Net Carbs: 0.8g
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Asian chicken wings

    2 lbs Chicken Wings
    1 tsp Baking Powder
    1/2 cup Tamari Gluten Free Soy Sauce
    2 tbsp Sesame Oil
    1 tbsp Ginger
    1 tbsp Sambal Oelek
    2 tbsp Lakanto Maple Syrup
    3 tbsp Chopped Scallions
    3 tbsp Chopped Cilantro

Instructions

For the Chicken Wings:

    Preheat oven to 400 degrees
    Dry wings as much as possible with paper towels. Place wings in Mixing Bowl and add the baking powder. Toss to coat.
    Line chicken wings on a baking sheet covered with parchment paper
    Bake wings for 50-60 minutes.

For the sauce:

    Combine tamari, sesame oil, ginger, sambal oelek, and Lakanto Maple Syrup in a small saucepan over low heat. Mix until syrup is thin and ingredients are well combined.
    Place baked wings in a large bowl and pour the sauce all over wings. Toss well to combine.
    Top with chopped cilantro and scallions.
    Enjoy!

Notes

If you like your wings more crispy keep them in the oven for the full 60 minutes. Flip the wings after 30 minutes. If you like more sauce on your wings you can double the recipe.
Nutrition

    Serving Size: 1
    Calories: 352
    Sugar: 2g
    Carbohydrates: 9g
    Fiber: 4g
    Protein: 24g


Simple Roasted Butternut Squash
Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.
By MChele
prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Simple Roasted Butternut Squash
Ingredients
Ingredient Checklist

    1 butternut squash - peeled, seeded, and cut into 1-inch cubes
    2 tablespoons olive oil
    2 cloves garlic, minced
    salt and ground black pepper to taste

Directions
Instructions Checklist

    Step 1

    Preheat oven to 400 degrees F (200 degrees C).
    Step 2

    Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
    Step 3

    Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Nutrition Facts
Per Serving:
177 calories; protein 2.6g; carbohydrates 30.3g; fat 7g; sodium 10.6mg.
© Copyright 2021 allrecipes.com. All rights reserved.
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Greek Chicken marinade
a few hours before you cook the chicken, drown it in lemon juice (actual lemons, not the bottled stuff), cover it with really good amount of dry oregano. If you have some greek seasoning, sprinkle that over it too, I use Nostimini but I suspect that its a uniquely australian/greek culture thing. Add a bunch of salt. Leave it in the fridge for a while, in a container.
 Over the charcoal I dust it with salt to help crisp it up a little. Its amazing. For 33 wings (maximum i can fit on the rotisserie) I will use about 5 whole lemons.
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meatloaf updated 
4-6 lbs of meat 
1pk of onion soup or ranch mix
1 tbs ketchup
1 tbs spicy brown mustard 
1 tbs bbq sauce 
1 tbs steak sauce 
1 egg
mix and shape into a loaf
cook at 350 degrees for 2 hours or 2.5 if you dangerous 

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Instant Pot Chicken Noodle Soup
New! You can now save recipes. It's free!
By Lena Abraham	
Aug 27, 2021
Instant Pot Chicken Noodle Soup Is Fast, Easy And Delicious
by Delish US

Is there anything more comforting than a bowl of chicken noodle soup? We'll answer for you: NO! This Instant Pot recipe makes light work of this homestyle classic. This is definitely one of those set it and forget it recipes that you're going to keep in your back pocket. Using the sauté feature, you can easily develop flavors by cooking the mirepoix (that's onions, carrots, and celery) before adding the remaining ingredients.

More of a dark meat person? 

Thighs or drumsticks would be DELICIOUS in this soup. Since dark meat typically takes a bit longer to cook, we recommend upping the pressure cook time from 7 minutes to 10 minutes to ensure your chicken is cooked through and easily shreddable.

Making this ahead of time? 

Don't add noodles! We know, it's an annoying extra step to boil noodles separately. The thing is, if the noodles sit in the soup, they'll get bloated. And mushy. And slimy. We want nice, al dente noodles in our soup! So, boil and drain them on their own. When you're ready to serve, put some cooked noodles in the bottom of your bowl and ladle the hot soup on top.

Freezing your soup? 

Smart decision! This soup reheats beautifully—but again, you'll want to leave out the noodles. Just boil the exact amount you want to eat fresh while you defrost your soup.

Wanna add more veggies?

Do it! Heartier veggies like peppers and parsnips can be snuck in with your mirepoix, or stir in some leafy greens like spinach or Swiss chard when everything else is done cooking and the soup is still piping hot. Your body will thank you.

Made this? Let us know how it went in the comment section below!

Editor's Note: This page was updated on August 27, 2021 to include a video.
Save Recipe
Yields: 6 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 45 mins
Ingredients
2 tbsp.

extra-virgin olive oil
1

small yellow onion, chopped
2

medium carrots, peeled and chopped
2

stalks celery, chopped
2

cloves garlic, minced
2 tsp.

fresh thyme leaves
2

bay leaves (optional)
2 lb.

boneless skinless chicken breasts (about 4)

Kosher salt

Freshly ground black pepper
4 c.

low-sodium chicken broth
4 c.

cold water 
8 oz.

egg noodles

Pinch crushed red pepper flakes (optional)

Juice of 1/4 lemon (optional)
2 tbsp.

freshly chopped parsley, for garnish
Directions

    Turn Instant Pot to Sauté setting. Heat oil, then add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are slightly tender, 6 to 8 minutes. Add garlic and thyme and cook until fragrant, 1 minute. Add bay leaves if using, then add chicken breasts and season generously with salt and pepper. Add broth and water and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes.
    When cooking is complete and air has been naturally released from Instant Pot, carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken, then return chicken to pot. Remove bay leaves and add egg noodles. Return Instant Pot to Sauté setting and cook, uncovered, until noodles are cooked through, 4 to 6 minutes.
    Turn off Instant Pot and stir in pepper flakes and lemon juice if using. Ladle into bowls and top with parsley and more black pepper before serving.

This Chicken Noodle Soup Is The Cure For That Pesky Cold
by Delish US

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Instant Pot Vegetable Soup
By Laura Rege	
Dec 5, 2018
instant pot vegetable soup horizontal
Parker Feierbach

You can magical recipes in your Instant Pot—chicken alfredo! chicken & rice!—but we also love it for soups because you just need to prep some vegetables, set the timer for 12 minutes, and done. 

Loaded with cabbage, cauliflower, bell pepper, and zucchini, this vegetable soup is a healthy way to warm up this winter. Get more of our favorite no-stress Instant Pot soup recipes in our new cookbook, Party In An Instant Pot.
Save Recipe
Yields: 6 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 45 mins
Ingredients
1 tbsp.

extra-virgin olive oil, plus more for serving 
1

medium onion, chopped 
4

garlic cloves, minced

Kosher salt 

Freshly ground black pepper
1 tbsp.

tomato paste
2 c.

chopped cabbage
2 c.

small cauliflower florets
2

carrots, peeled and thinly sliced 
2

celery stalks, thinly sliced 
1

red bell pepper, chopped 
1

medium zucchini, chopped 
1

(15-oz.) can kidney beans, rinsed and drained 
1

(15-oz.) can diced tomatoes 
4 c.

low-sodium vegetable broth 
2 tsp.

Italian seasoning 
3/4 tsp.

paprika  

Freshly chopped parsley, for serving 
Directions

    Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion softens, 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine. 
    Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn steam valve to the venting position to release the pressure.
    Stir soup and season with salt and pepper. 
    Garnish with parsley and a drizzle of olive oil before serving.

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Instant Pot Chicken Tortilla Soup
By Lauren Miyashiro	
Sep 17, 2020
Instant Pot Chicken Tortilla Soup Is The Coziest Winter Dinner
by Delish US

This Instant Pot soup is inspired by the traditional Mexican dish sopa de tortilla (aka tortilla soup). Traditionally, tortilla soup is made with fried corn tortillas and chicken broth flavored with charred tomatoes and chile de árbol. In this recipe we rely on chili powder for some heat, and instead of frying the tortilla chips, we bake them. If you want to avoid another dirty dish and want to skip this step, feel free to garnish each bowl with crushed tortilla chips instead! 

Have you made this recipe? Rate it below and let us know how you liked it. 

Editor's Note: This  recipe was updated on September 17, 2020. 
Save Recipe
Yields: 6 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 45 mins
Ingredients
For the soup
2 tbsp.

extra-virgin olive oil
2

bell peppers, chopped
1

small onion, chopped 
2

cloves garlic, minced
1 tsp.

dried oregano
1/2 tsp.

ground cumin  
1/2 tsp.

chili powder
1 1/2 lb.

boneless skinless chicken breasts (about 3)

Kosher salt

Freshly ground black pepper
4 c.

low-sodium chicken broth 
1 c.

water 
1

(14-oz.) can diced tomatoes 
1

(15-oz.) can black beans, rinsed and drained 
1 c.

frozen corn 
For garnish
1/4 c.

freshly chopped cilantro  
4

small corn tortilla, cut into strips 
1 tbsp.

extra-virgin olive oil

Kosher salt 
1 c.

shredded monterey Jack
1

avocado, diced
Directions

    Preheat oven to 350°. Turn Instant Pot to Sauté setting and heat oil. When oil is shimmering, add bell peppers and onion. Cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic, oregano, cumin, and chili powder. Season chicken generously with salt and pepper then add to Instant Pot. Add remaining soup ingredients and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes.
    Meanwhile, on a large baking sheet, toss tortilla strips with oil and a pinch of salt. Bake until golden, about 20 minutes. 
    When cooking is complete and air has been naturally released from Instant Pot, carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken. Stir chicken and cilantro into soup. Season with salt and pepper, to taste.
    Garnish soup with tortilla strips, avocado, and cheese to serve. 


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Instant Pot Potato Soup
By Makinze Gore	
Jul 16, 2021
instant pot potato soup
Parker Feierbach

This soup is what an Instant Pot was made for. No need to boil potatoes for a long time or stand over a stove. Throwing everything in the Instant Pot will give you a delicious soup in about 40 minutes flat. This one is fully loaded and has all of our favorite things. Think bacon, cheddar, cream, and chives. How could it not be good?

If you need more Instant Pot soup inspiration, we can't get enough of this Instant Pot Lentil Soup.
Save Recipe
Yields: 4 servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 40 mins
Ingredients
2 tbsp.

butter
1

large onion, chopped
2

cloves garlic, minced
1 tsp.

fresh thyme leaves
6

large russet potatoes, peeled and diced
4 c.

low-sodium chicken broth
1 c.

plus 2 tbsp. milk, divided
2 tbsp.

cornstarch
1/2 c.

heavy cream

Kosher salt

Freshly ground black pepper

Shredded cheddar, for serving

Chopped cooked bacon, for serving

Freshly chopped chives, for serving
Directions

    Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more.
    Add potatoes and broth and place lid on Instant Pot. Set to Pressure Cook on High and set time for 8 minutes. Once finished, turn valve to quick release. 
    In a small bowl whisk together 2 tablespoons milk and cornstarch to make a slurry. 
    Remove lid from Instant Pot and set to Sauté function again. Pour in slurry, remaining 1 cup milk, and heavy cream and let boil about 5 minutes, stirring constantly. Season with salt and pepper to taste.
    Garnish with cheddar, bacon, and chives before serving.


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Instant Pot Lentil Soup
By Makinze Gore	
Sep 23, 2020
Instant Pot Lentil Soup horizontal
Parker Feierbach

Lentil soup is packed with veggies  and thanks to the Instant Pot is done in no time! Keep this soup vegetarian by using vegetable broth and skip the Parmesan garnish to make it vegan! 


How do I make soup in my Instant Pot?

Instant Pots are amazing for soup. You simply add ingredients, set your Instant Pot to high, and press go! Soups are done in less than 20 minutes.

Will the flavors taste the same?

Yes—but any time you make soup if you first sauté your aromatics (onion, celery, garlic, etc) before adding your broth and other ingredients, it helps build flavor. The whole point of the Instant Pot is, well, that the soup is done in an instant, so we skip flavor building here :)

What goes into lentil soup?

We love lentil soup for its versatility. We add onion, carrot, celery, and garlic as a base, plus canned tomatoes and fresh thyme. Lentil soup of course also needs lentils. The 18 minute wait is the time the lentils take to cook.

Can I make vegetarian lentil soup?

Of course. Swap in vegetable broth for the chicken broth.

Do other greens besides spinach work?

Absolutely. Once the lentils are tender, remove the lid of the Instant Pot and stir in whatever leafy greens you like—kale, Swiss chard, arugula, even mustard greens (our favorite for their spicy taste) and stir until wilted.

Have you tried this yet? Let us know how it went in the comments below! 
Save Recipe
Yields: 4 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 40 mins
Ingredients
1

large onion, chopped
1

medium carrot, peeled and chopped
2

stalks celery, chopped
3

cloves garlic, minced
1 1/2 c.

green lentils
1

(14.5-oz.) can diced tomatoes
2 tsp.

fresh thyme
1 tsp.

Italian seasoning 

Kosher salt

Freshly ground black pepper
4 c.

low-sodium chicken or vegetable broth
4 c.

baby spinach

Freshly grated Parmesan, for serving
Directions

    To an Instant Pot, add onion, carrot, celery, garlic, lentils, and tomatoes. Add thyme and Italian seasoning and season with salt and pepper. Pour broth over and stir to combine. Set Instant Pot to Manual, High and set for 18 minutes. Once finished, set valve to quick release. 
    Remove lid and stir in spinach. Serve with Parmesan.


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Instant Pot Split Pea Soup
By Laura Rege	
Mar 21, 2022
instant pot split pea soup square
Parker Feierbach

Is there anything the Instant Pot can't do?! After scrolling through all of our amazing Instant Pot recipes, we know what your answer will be. But one of its absolute best uses is for soups. Soups, especially something like split pea, often improve with a a couple of hours of simmering and flavor melding. An Instant Pot can do it in a fraction of the time. Truly, if you take a phone call you may miss it. Here are answers to some frequently asked spilt pea questions:

What's a split pea?

A split pea is a dried pea that has its skin removed and is then "split." They're low-fat, super high in protein, and they have tons of fiber. Though most commonly thought of as being used in soup, they have a ton of applications that are more delicious than the next.

What is split pea soup?

It's one of the oldest soups we eat, dating back to the Roman ages. At its most basic and more current form, it's a soup made from dried spit peas, a liquid like stock or water, and ham. That ham can take many forms from ham steak to smokey ham hocks.

What's the difference between yellow and green split peas?

Green split peas tend to be a little sweeter than more mild and earthy tasting yellow split peas.

Can I use bacon instead of ham?

Absolutely. (Our Loaded Bacon Split Pea Soup is one of our faves.) We definitely recommend you spring for thick sliced bacon so that you have nice pieces to bite into while you enjoy your soup. You can also skip both altogether, but the broth will benefit from some type of fatty element like ham or bacon. 

How can I make this vegan/vegetarian?

Thought ham adds a delicious smoky flavor, it isn't at all necessary. To mimic some of that hearty flavor you can add a bit of red miso for a bit of umami and body. As far as the chicken broth, it can simply be swapped with vegetable broth or water.

Do I need to sauté the vegetables first?

We like to! This is a step when making soup that helps develop flavor. If you don't want to deal with a quick sauté, simply add all of your ingredients to the Instant Pot and follow the instructions in step 2. 

What's a substitute for leeks?

Prepping leeks can be annoying, but we love their flavor that we put up with it :) A white or yellow onion is a fine sub.

How do I have leftovers?

Leftovers keep best when stored in an airtight container in the fridge for up to 5 days and in the freezer for up to 3 months.

Made this? Let us know what you think in the comment section below!
Save Recipe
Yields: 6 servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 45 mins
Ingredients
1/4 c.

extra-virgin olive oil
1

large leek, white and light green parts only, halved, washed well, and thinly sliced into half moons
1

medium onion, finely chopped
3

carrots, peeled and cut into thin rounds 
3

stalks celery, thinly sliced 
3

cloves garlic, minced

Kosher salt

Freshly ground black pepper
1 1/2 c.

dried green split peas (about 12 oz.)
4 oz.

ham, diced (about 1 c.)
1 tbsp.

fresh thyme, plus more for serving
4 c.

low-sodium chicken broth
2 tbsp.

Juice of 1/2 lemon, plus wedges for serving
Directions

    Set Instant Pot to Sauté and add the oil, leek, onion, carrot, celery, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. 
    Add split peas, ham, thyme, and broth, and stir to combine. Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
    Stir in lemon juice and season with salt and pepper. Divide soup among bowls. Top with more fresh thyme leaves, pepper, and a drizzle of oil. Serve with lemon wedges for squeezing over.


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Instant Pot Easy Lasagna Soup
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
 

Instant Pot Easy Lasagna Soup is thick and rich, with everything you love about lasagna, in a bowl! 
Course: Soup
Cuisine: Italian
Keyword: pressure cooker lasagna soup recipe
Servings: 8 servings
Calories: 413 kcal
Author: Sandy Clifton
Ingredients

    1 1/2 lbs Lean Ground Beef or Sausage (or do 1/2 and 1/2)
    1 Bay Leaf
    1 4" sprig Fresh Rosemary
    1 pinch Red Pepper Flakes
    1 Onion, chopped
    2 tsp Italian Seasoning
    1 tsp Basil, dried
    1 tsp Oregano, dried
    1 tsp Salt
    1/2 tsp Pepper
    5 cloves Garlic, pressed or minced
    4 oz Mushrooms, sliced
    1 (28 oz) can Crushed Tomatoes, with juice
    1 (14 oz) can Tomato Sauce
    5 cups Chicken Broth (use 4 cups for a thicker soup)
    9 Lasagna Noodles, broken in small pieces, about 1.5"

To Finish

    1 cup Mozzarella Cheese, shredded
    1 cup Parmesan Cheese, grated
    1 cup Cottage Cheese* (or Ricotta)
    1 box Frozen Chopped Spinach, thawed (optional ingredient)

Garnish

    Fresh Basil or Parsley Leaves
    Parmesan Cheese

Instructions

    Turn pot on to Sauté function. When the display reads Hot, add the meat, bay leaf, rosemary, and red pepper flakes. Cook until you can't see any pink in the meat, stirring occasionally. You shouldn't have to drain any fat if you used lean meat, but if there is too much, spoon some out.

    Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until onion starts to turn translucent, stirring occasionally.

    Add the garlic and mushrooms, and cook for 1 minute, stirring frequently.

    Add the tomatoes, tomato sauce, and broth. Stir well and let contents come to a simmer.

    Add the pasta and stir well. 

    Put the lid on and turn the steam release knob to the Sealing position.

    Turn off/cancel the Sauté function.

    Press the Pressure Cook/Manual button (or dial) and then the + or - button (or dial) to choose 6 minutes.

    When the cook time ends and the pot beeps, do a Quick Release of the pressure. Start slowly, to make sure no sauce comes out with the steam, then turn the steam release knob fully.

    When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together (sometimes I get a few). Then add the Parmesan and the mozzarella cheeses. Stir well and let melt. Then add the spinach and cottage cheese.

    Serve in bowls with fresh basil or parsley, and extra parmesan cheese.

Recipe Notes

*I prefer cottage cheese in my lasagna as I think the flavor is more savory, and the texture is creamier than ricotta. Use what you like!

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Reader Interactions
Comments

    Ctowntrue	

    March 05, 2022 at 7:28 am

So good and thick. The taste is beyond amazing.
Reply

Anyaa	

February 27, 2022 at 5:52 pm

I don’t do white flour pasta, but use alternative pastas, and I have some green lentil lasagna,,,,can you tell me how I would adjust the time for this?
Reply

    Sandy	

    February 28, 2022 at 7:51 am

    I have never used that kind of pasta (but it sounds great!). I read several reviews that stated to not precook it, just layer them in. I would try that. If they are too soft, you will know to cook a little less next time. If too al dente, cook a little longer. I’m going to buy some as the reviews are great, so thank you for the question!
    Reply

        Anyaa McAndrew	

        March 23, 2022 at 12:21 pm

            I used 1/2 box of the green lentil lasagna pasta noodles, brand name is Explore, and the 6-minute instant pot timing you suggested in the recipe and they came out perfect! Thank you, this is a very yummy recipe!

    Marsha	

    February 27, 2022 at 10:16 am

    Can I add to this to make a pan for about 10? Will it fit in an 8 Qt pot if I do? Also, can I eliminate the tomato ingredients and use a Spaghetti sauce?
    Reply

        Sandy	

        February 27, 2022 at 1:09 pm

        Yes. This will fit in an 8-quart, maybe not doubled, but half again as much.
        Reply

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