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Here is the Instant Pot Pot Roast recipe you have been waiting for! Instant Pot Mississippi Pot Roast is unbelievably packed with flavor. This classic beef roast is made with au jus, ranch and beef stock for a fall off the bone tender recipe that you are going to love. Ingredients 2 tablespoons oil 3-4 pound beef chuck roast 1 package 1.25 oz, ranch dressing seasoning packet 1 package 1 oz, au jus gravy seasoning packet 1 cup beef broth 3-4 pepperoncini peppers mashed potatoes for serving if desired Instructions Place oil into the Instant Pot and place roast in pot. Sautee on each side until browned. Add broth and sprinkle seasoning packets on top of roast and in the pot. Place peppers on top of roast. Place the lid on the Instant Pot and seal shut. Close the pressure release valve. Set the Instant Pot to manual, high pressure for 45 minutes. When the cooking cycle is complete, let pressure naturally release for 20 minutes. Open the lid and use two forks to shred the beef and remove bo

Today’s recipe for Instant Pot black-eyed peas draws inspiration from the Southern classic that’s been adapted for the pressure cooker. Make it for a nutritious weekly dinner or according to Southern traditions, serve this dish on New Year’s Day for luck and prosperity. Ingredients 1 tbsp butter or olive oil 1 medium onion, diced 3 rashers of thick bacon, chopped 5–6 oz good-quality pork sausage (chicken or turkey sausage can also be used) 1 stalk of celery, diced 1/2 large bell pepper, diced (any colour, or one carrot) 3 cloves garlic, minced or finely diced 2 cups dry black-eyed peas 2 tsp dried or fresh thyme leaves 1 bay leaf 2 tsp Cajun/Creole seasoning like this 2 cups or more collard greens or kale, roughly diced 5 cups chicken broth (you can do chicken stock cube and water) To finish: 2 tablespoons of lemon juice (lifts up the dish) Salt and pepper to taste (depends on how salty the bacon and the chicken broth) Instructions Turn the Instant Pot on and press the Sauté function k

Tender chunks of beef with bites of zucchini in an easy stir fry sauce. INGREDIENTS 1 Tbsp canola oil 1 lb beef stew meat or chuck roast cut into bite size pieces ½ cup chicken broth or beef broth ¼ cup low sodium soy sauce 2 Tbsp rice vinegar ½ tsp sesame oil 1 Tbsp sugar 1 Tbsp minced garlic 1 Tbsp minced ginger 2 Tbsp cornstarch + 2 Tbsp cold water 2 small zucchinis (I used one green and one yellow), sliced 1 Tbsp sesame seeds INSTRUCTIONS Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the stew meat and brown it for about 5 minutes. Turn it over about halfway through. The pieces of meat should develop color but not necessarily on the entire piece of meat. In a bowl stir together the broth, soy sauce, vinegar, sesame oil, sugar, garlic and ginger. Pour the mixture over the meat. Deglaze the pot. Turn off the saute setting. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure

An incredible Instant Pot chocolate cake with salted caramel and pretzels that is an absolute crowd pleaser. Perfect for any occasion! Ingredients For the cake mix 7 oz (200 g) unsalted butter, plus extra for greasing 5 oz (150 g) plain flour (we love this organic brand) 1 teaspoon baking powder 2 oz (50 g) cacao powder 7 oz (200 2) soft light brown sugar 3 large eggs 2 tablespoons milk 1 teaspoon vanilla extract On top of the cake for cooking 3 tablespoons caramel sauce (such as Carnation) or dulce de leche 1/4 teaspoon sea salt flakes For the frosting 1 cup thickened cream/heavy cream for whipping 2 tablespoons icing sugar 1 teaspoon vanilla extract About 3 oz (90 g) full-fat cream cheese (we used Philadelphia), at room temperature Other 2–3 tablespoons caramel sauce Generous pinch of salt 2 cups of pretzels Instructions Dice the butter into cubes and allow it to soften out of the refrigerator. You can use a microwave for 15-20 seconds to warm it up. Add all of the cake mix ingredien

Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate.  Your family will love these easy tasty cookies! Ingredients 1 cup butter softened 2/3 cup powdered sugar 1/2 teaspoon vanilla extract 2 cups all-purpose flour 3/4 cup mini chocolate chips 8 oz melting chocolate wafers Instructions In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla extract and beat until combined. Add in flour and mix just until flour disappears. Fold in mini chocolate chips. Transfer dough to a gallon-sized resealable plastic bag, or place between two layers of plastic wrap. Roll until 1/4 inch thick. Refrigerate on a flat surface until firm, about 1 to 2 hours. Remove dough from plastic and use a butter knife to cut into equal-sized squares or rectangles. Transfer cut pieces to a parchment lined baking sheet. Bake at 325 degrees for 18-20 minutes, until edges are just l

Spicy chicken patties are a really simple, easy recipe and can be used for wraps, salads, sliders, with a sauce or alongside some eggs with breakfast. Paleo, gluten-free and whole 30-approved, these patties will become a new favorite! INGREDIENTS 1 lb. lean ground chicken (I use 90% lean) 1 medium zucchini, grated and squeezed well of excess moisture (should be about 1/2 cup after squeezed out) 1 clove garlic, minced 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 teaspoon onion powder 1/4 teaspoon cayenne pepper (optional; see notes) 1 1/2 tablespoons canola oil or coconut oil INSTRUCTIONS Combine all ingredients (except oil) and stir until just combined. The mixture will be wet. Form into small patties, about 1 1/2 inches wide, and place on a plate. It should be about 1/4 cup of the mixture for each patty. Heat oil in a large skillet over medium-high heat. Add patties, working in batches if necessary, and cook over medium-high heat for 5-6 minutes, then flip and finish cooking

Chicken poppers have been a game changer for me, and I’m constantly looking for more ways to spice them up. With Cinco De Mayo on the way, and Tex Mex food being a way of live where I live in Dallas, TX, I knew I had to try and give them a Mexican cuisines inspired flair! INGREDIENTS 1 lb ground chicken (sub turkey) 2 cups sweet potato, shredded (using a grater or food processor) 1/3 cup red onion, diced 2 tbsp fresh cilantro, chopped 2 tsp garlic powder 1 tsp oregano powder 2 tsp cumin (omit for AIP) optional – 1 tsp chili powder (omit for AIP) 1 tsp sea salt 1/2 tsp black pepper (omit for AIP) 2 tbsp avocado oil 2 tbsp coconut flour Juice of 1/2 lime INSTRUCTIONS Preheat oven to 400 F and line a baking sheet with parchment paper Combine all of the ingredients in a large mixing bowl and thoroughly mix until well combined. Scoop the poppers (you should have 20-25) out using a small scoop, or just your hand, and place them evenly spaced on the baking sheet. Slightly flatten them by push

These salmon cakes and coleslaw make a great lunch or dinner meal prep! See recipe notes for meal prep instructions. You’re going to love feeding your family these clean eating, paleo, whole30, gluten free, grain free, dairy free, refined sugar free, real food salmon cakes. INGREDIENTS Lemon Dill Aioli 1/2 cup mayonnaise 1 teaspoon fresh dill, finely chopped 1 teaspoon lemon zest (from 1 lemon) 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon pepper Salmon Cakes (3) 6-ounce cans wild alaskan salmon, drained and moisture squeezed out in a paper towel (see notes) 1/2 cup almond flour 1/4 cup mayonnaise 2 eggs 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh dill, finely chopped 2 tablespoons fresh chives, finely chopped 1 tablespoon lemon juice (from about half a lemon) 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 cup avocado oil INSTRUCTIONS Lemon Dill Aioli Make the lemon dill aioli by combining all ingredients in a small bowl. Whisk to combine, set aside. Salmo

This Dijon baked salmon is one of my favorite easy salmon recipes. It's incredibly flavorful and the dijon topping keeps the salmon moist, light and flaky. Watch how easy it is to make in the recipe video above! INGREDIENTS 1 1/2 lbs salmon, King, Sockeye or Coho salmon 1/4 cup fresh parsley, finely chopped 1/4 cup Dijon mustard 1 tbsp lemon juice 1 tbsp avocado oil 3 garlic cloves, finely chopped salt and pepper INSTRUCTIONS Preheat your oven to 375 degrees fahrenheit. Place the salmon on a parchment lined baking tray and set it aside. Mix together the remaining ingredients in a small bowl and generously coat the top of the salmon. Bake the salmon for 18-20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately.

Decadent, sweet strawberries and basil form a delicious glaze over simply grilled chicken breast. This dish is light, summery, and packed with flavor! (Whole30, Paleo, AIP) Ingredients 4 skinless chicken breasts (flattened to cook faster) pinch sea salt pinch black pepper (omit for AIP) pinch ground cinnamon 1 pint organic strawberries 1 Tbsp balsamic vinegar 1 bunch fresh basil Instructions Clean and hull strawberries and slice each one into 3-4 slices. Toss in a bowl with balsamic vinegar, salt, and pepper (if using). Let strawberries marinate in the vinegar for at least 20-30 mins in the fridge. Clean and blot chicken breast with a paper towel to make sure the chicken is dry. Season chicken with salt, pepper (if using), and cinnamon. Set aside. Pre-heat oven to 375f degrees, to one large sheet pan, line it with parchment paper. Then place dry, seasoned chicken on the parchment-lined pan (on one side) and roast at 375f degrees for 12-15 minutes or so until it's cooked mid-way. Th

Easiest to make polenta ever, thanks to your slow cooker! Creamy polenta is served hot with balsamic drizzled roasted tomatoes, mushrooms and garlic and then topped with tart goat cheese. A perfect meatless meal that will leave you feeling satisfied.  INGREDIENTS 3 cups water 1 cup polenta/corn grits (not the instant kind) 1 tsp salt 10 ounces white mushrooms, sliced 10 ounces cherry or grape tomatoes, halved 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 Tbsp minced garlic Salt and pepper 6 Tbsp goat cheese, for serving INSTRUCTIONS Add water, polenta and salt to a greased slow cooker. Whisk. Cover and cook on low for 6 hours. Remove the lid and whisk until creamy. Test for doneness. Turn your oven to 400° F.  Add mushrooms, tomatoes, oil, balsamic vinegar and garlic to a large bowl. Toss to coat vegetables in the oil. Spread out the contents of bowl onto a sheet pan. Lightly salt and pepper. Cook in the oven for 15-20 minutes. Scoop polenta into bowls and top with roasted veggies and top

My dad has an intense sweet tooth, just like me. One afternoon when I was around 10 years old, Dad got a hankering and he enlisted me to help him make Toll House chocolate chip cookies. That was the first time he and I had ever baked together. Since then, whenever I make chocolate chip cookies, including the ones from this recipe, I think of him and that special afternoon we spent together in the kitchen. I developed this recipe over the years, after experimenting with a few classics and having them come out flat every time. I wanted something that was chunky, beautiful, and also delicious. In the end, one big change I made was to cut back on the butter. I do truly believe that butter makes everything better and no one is more surprised than I am about how amazing these taste even though they’re made with less of the good stuff than most traditional chocolate chip cookies. INGREDIENTS 2 1/2 cups all-purpose flour 1 heaping teaspoon baking soda 1/2 teaspoon sea salt 8 tablespoons (1 sti

Instant Pot Corn Chowder with Bacon Recipe - delicious soup made in a pressure cooker. This rich and creamy chowder is packed with fresh corn, potatoes and crispy bacon. Ingredients 4 ears corn on the cob 4 slices bacon chopped 2 tsp minced garlic 1 small yellow onion diced 4 red potatoes peeled and cut into chunks 2 cups water 2 cups low-sodium vegetable stock or water 1.5 cups half and half 1 tablespoon cornstarch 1/2 tsp salt 1/4 tsp black pepper fresh parsley chopped Instructions Turn pressure cooker on. Press SAUTE button. Wait 2 minutes for the pot to heat up. Add chopped bacon. Cook until almost all of is crispy. Remove onto a plate. Add garlic and onion to pot with bacon grease. Saute for 3 to 4 minutes, stirring often. Cut corn kernels off the cobs. Add to pot with onion. Saute for 2 minutes, stirring often. Press OFF button on Instant Pot. Add potatoes, water, stock and half of cooked bacon. Season with salt and pepper. Close lid, set to sealing position. Press MANUAL button

A meatloaf made quickly in your electric pressure cooker that is inspired by pepperoni pizza! Mozzarella and diced pepperoni are combined with lean ground beef to make a flavorful combination that kids and adults both love.  INGREDIENTS 1 pound lean or extra lean ground beef 1 tsp garlic powder 1 Tbsp Worcestershire sauce 1 tsp Italian seasoning 1/4 tsp kosher salt 1/2 tsp black pepper 1 egg 1/4 cup Italian seasoned bread crumbs 1/4 cup tomato sauce (plus more for basting) 1/3 cup chopped pepperoni 1/4 cup grated mozzarella (plus more for melting) INSTRUCTIONS Combine the ingredients. In a bowl, using gloved or clean hands, mix together the beef, garlic powder, worcestershire, Italian seasoning, kosher salt, pepper, egg, breadcrumbs, tomato sauce, pepperoni and mozzarella. Form the meatloaf. On the top of a piece of non-stick foil form the meat mixture into a oblong shape that will fit inside your Instant Pot. Or you can use a pan* that will fit inside your Instant Pot and form the mea

A colorful and flavorful summer chowder with garlic, smoked sausage, parmesan cheese, corn, potatoes, green beans and carrots. Your whole family will love this soup! INGREDIENTS 3 cups chicken broth 1 pound mini colorful potatoes (see note) 1 (12 oz) package of smoked sausage, sliced thinly (I used smoked chicken sausage) 1 rib of celery, diced 1 cup diced onion 8 oz baby carrots (or you can cut 3–4 large carrots) 1 tsp garlic powder 1 tsp dried parsley ½ tsp dried thyme ½ tsp black pepper ¼ tsp salt 1 cup frozen corn or 1 can of corn, drained 1 (14 oz) can green beans, drained ⅔ cup half and half (you can also use milk or cream) 4 Tbsp cornstarch ½ cup shredded parmesan cheese INSTRUCTIONS Add broth, potatoes, sausage, celery, onion, carrots, garlic powder, parsley, thyme, pepper, salt and corn to the Instant Pot.  Cover and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 3 minutes. Let the pot sit for 5 minutes and then move the valve to

The French dip sandwich is a hot beef sandwich consisting of tender thin slices of beef layered a long white French roll that is dipped into a flavorful sauce made from the pan juices. It is a staple at any diner in America. My recipe is a mash-up between French Onion Soup and the French Dip Sandwich. Caramelized onions are piled along with the beef and cheese on a crusty roll. Click here for the SLOW COOKER version of this recipe INGREDIENTS 2 1/2 pounds beef chuck steaks, trimmed of excess fat* ½ tsp kosher salt ¼ tsp pepper 3 cups beef broth (or 3 cups water and 3 tsp of Better Than Bouillon Beef Base) 1/4 cup worcestershire sauce 2 large yellow onions, very thinly sliced 2 tsp garlic powder 1 bay leaf 8 large crusty rolls, toasted if you prefer 8 slices provolone, Gruyere or Swiss cheese INSTRUCTIONS Place beef** in the Instant Pot. Salt and pepper the beef. Add broth, worcestershire, onions***, garlic powder and bay leaf to Instant Pot. Cover and set the Instant Pot**** on high pr

It looks a little something like this… it’s one of the best casserole recipes ever! INGREDIENTS 1 lb ground beef 2 tbs Kerrigold salted butter 1/2 c almond flour (we use this one) 1 tbs dijon mustard 7 oz package mozzarella cheese 2 c heavy whipping cream 4 c cauliflower rice (or nibblets), cooked 1 tsp garlic powder 1 tsp salt 1/2 chopped onion INSTRUCTIONS Preheat oven to 350 degrees. Sauté the onion over medium heat until soft. Brown the ground beef and remove from pan – retain the grease and add 1 tbs butter until melted. Add back in the onion and the salt and garlic powder and stir. Add almond flower and heavy whipping cream. Stir over low heat until the sauce begins to thicken. In a 13×9 baking dish, melt the remaining 1 tbs butter on the bottom (more if you want cuz butter!). Add the cooked cauliflower and spread evenly. Pour half the sauce over the cauliflower and top with 1/2 the bag of cheese (I use a fork to spread it around a bit). Add the ground beef and remaining sauce on

Moist lemon cake mix made with yellow box mix, orange juice and lemon pudding.  Poked with a toothpick and drowned in a lemon glaze. INGREDIENTS 1 package yellow cake mix 1/2 Cup vegetable oil 1 Cup orange juice 1 package instant lemon pudding 3 eggs 1 1/2 Cup confectioner’s sugar 2 TB butter 1/3 Cup lemon juice (need 1.5 lemons) INSTRUCTIONS Preheat oven to 350˚ F.  Butter and flour an angel food cake pan. Mix together yellow cake mix, oil, orange juice and instant pudding.  Add 3 eggs one at a time, beating after each egg.  Spread batter in angel food cake pan making sure that the batter is even on all sides. Bake in 350˚ F for 50 minutes.  Let cake cool for 10 minutes and then remove from pan. To make the glaze, mix the confectioner’s sugar, melted butter and lemon juice. Poke holes in cake with toothpick and add glaze.

The most delicious layered cookie bars you’ll eat this year! Graham cracker crust topped with a creamy pumpkin cheesecake and chocolate chip cookie dough. Baked to perfection, these Pumpkin Chocolate Chip Cheesecake Bars NEED to be on your dessert table. FOR THE CRUST:  2 1/2 cup graham cracker crumbs (about 18 full size crackers)  1/4 cup granulated sugar  1/2 cup unsalted butter, melted FOR THE CHEESECAKE:  2 package (8oz each) cream cheese, softened  3/4 cup granulated sugar  1 cup pumpkin (canned, NOT pumpkin pie filling)  1 tsp cinnamon  1/4 tsp ground cloves  1/4 tsp ground nutmeg FOR THE COOKIE DOUGH:  1 package (30oz) refrigerated Pillsbury Chocolate Chip Cookie Dough INSTRUCTIONS For the crust, pulse graham crackers in a food processor until fine crumbs. Add sugar and melted butter, pulse until blended. Line a 13x9 baking dish with parchment paper. Press crumbs into bottom of pan until evenly pressed. In a large mixing bowl, beat cheesecake layer ingredients for 3-5 minutes un

Chicken Francaise is an impressive dish that celebrates our American “Melting Pot” by bringing together two of my favorite cuisines – Italian and French. The bonus is its feasibility for a busy weeknight treat, allowing you to put together a complex and delicious dish with simple ingredients and limited time. INGREDIENTS 4 Thin Cut Chicken Breasts 1/2 Cup Vegetable Oil 1 Cup All-Purpose Flour 1 1/4 Teaspoon Salt 3/4 Teaspoon Black Pepper 3 Large Eggs 1/2 Cup Butter 1 Cup Dry White Wine 1 Cup Chicken Broth 6 Tablespoons Fresh Lemon Juice 1/4 Cup Fresh Parsley Chopped Garnish 1 Lemon Sliced INSTRUCTIONS In a shallow bowl, mix together flour, 1 teaspoon salt, and 1/2 pepper. Set aside. Beat the eggs in a second shallow bowl. Set aside. Dry the chicken of any moisture with paper towels. Heat the oil in a 12 inch, high sided skillet, over medium heat. While the oil is heating, dredge 2 chicken breasts in flour mixture, shaking off excess. When oil begins to shimmers, dip the 2 floured breas

Have you ever had a French Silk Pie? That chocolate pie of goodness? I wanted to replicate that without all the carbs. Ingredients 3/4 cup Truvia 2 eggs 4 oz unsweetened chocolate squares 1/4 cup Butter 1 cup Heavy Whipping Cream Instructions In large bowl, beat whipping cream until stiff peaks form. Set the cream in the refrigerator.  Place Truvia, chocolate, eggs, and butter in a 1 quart saucepan. Melt together the ingredients over medium heat, stirring often. Once the mixture is thick enough to coat the back of a spoon, set aside for 5 minutes to cool slightly.  Slowly mix the chocolate mixture into the whipped cream, and stir gently until it is well-incorporated. Pour into six 4 ounce ramekins and refrigerate until set, about 1-2 hours.  

Creamy and delicious mini cheescakes are one of the best keto-friendly desserts. These keto cheesecake bites are low-carb and gluten-free, but you'd never guess with how amazing they taste! INGREDIENTS For the Cheesecake 8 oz cream cheese 1/2 cup sweetener 1 large egg 1/2 tsp vanilla extract 1/4 tsp salt For the Crust 1/2 cup almond flour 1 tbsp sweetener 1/4 tsp cinnamon pinch salt 2 tbsp butter, melted INSTRUCTIONS Preheat oven to 300 degrees F. Grease a 6 cup muffin tin, or prepare with paper cupcake liners. Make the crust: Combine almond flour, sweetener, cinnamon and salt in a mixing bowl. Stir well to break up any lumps in the almond flour. Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom of the muffin tin. Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter. Make the cheesecake batter: In a large mixing bowl, beat the softened cream c

I had attempted the semi-sweet rendition of these bars once before, but, as I quickly found out, it wasn’t quite as easy as substituting dark chocolate for the white chocolate and Nutella for the peanut butter. I’m assuming it is the softer nature of the white chocolate to begin with, but the chocolate version crumbled and shattered in a brittle mess. In the end it took a good bit of butter, some cream, and almost twice as much Nutella as peanut butter (you need more Nutella for the flavor to hold its own against the semi-sweet chocolate). Ingredients: 2 1/2 cups puffed rice cereal 1/4 cup (1/2 stick) unsalted butter, cut into cubes 1/4 cup heavy cream 1/2 cup nutella 12 ounces (2 cups) semisweet chocolate chips or chopped semisweet chocolate 2 cups mini marshmallows 1/2 cup mini or regular white chocolate chips Directions: Line an 8-by-8-inch square baking pan with lightly greased parchment paper. This recipe can easily be doubled to fit a 13-by-9-inch baking pan. In a medium saucepan

This Cinnamon Roll Cake has all the features of your favorite roll and is made entirely from scratch! Every layer of this cake is made in just minutes using ingredients that you usually have in your pantry. Ingredients for the cake: 3 cups all-purpose flour sifted 1/4 tsp salt 1 cup granulated sugar 4 tsp baking powder 1 and 1/2 cup milk 2 large eggs 2 tsp vanilla extract 1/2 cup unsalted butter melted, 1 stick for the cinnamon filling: 1 cup unsalted butter softened to room temperature, 2 sticks 1 cup packed light brown sugar 2 Tbsp all-purpose flour 1 Tbsp ground cinnamon for the glaze: 2 cup powdered sugar sifted 5 Tbsp milk 1 teaspoon vanilla extract Instructions to make the cake: Grease a 9"x13" cake pan (or line it with parchment paper or aluminum foil and grease the sides and bottom). Set aside. Preheat the oven to 350 degrees F. In a large mixing bowl, whisk together flour, salt, sugar and baking powder. Add milk, eggs and vanilla and whisk until smooth. Slowly add th

Ingredients ½ cup butter 1 large onion, diced 1 large green bell pepper, chopped 4 stalks celery, chopped 4 cloves garlic, minced 1 (6 ounce) can tomato paste 3 bay leaves 3 tablespoons Creole seasoning blend (such as the one linked in the footnote) 4 teaspoons Worcestershire sauce 2 (28 ounce) cans whole peeled tomatoes 7 cups chicken stock 3 cups chopped cooked ham 3 cups cooked andouille sausage, sliced 3 cups cooked chicken, cut into bite-sized pieces 3 cups frozen cooked shrimp 4 cups uncooked long-grain white rice Directions Preheat oven to 350 degrees F (175 degrees C). Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sa

This Instant Pot hamburger soup is easy and flavorful! It's a healthier comfort food that uses simple everyday ingredients.  Ingredients 1/2 tablespoon olive oil 1/2 medium onion chopped 2 sticks celery chopped 1 pound extra lean (95% lean) ground beef 3 cloves garlic minced 2 heaping tablespoons tomato paste 1 (28 fluid ounce) can diced tomatoes with juices 4 cups beef broth 2 large Russet potatoes diced 1 dash Italian seasoning Salt & pepper to taste Instructions Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 4 minutes. Stir beef and garlic. Cook until the beef has browned, stirring occasionally (about 5 minutes). You shouldn't need to drain much fat if you're using extra lean ground beef, but feel free to drain some/most of it if desired (I didn't drain any).  Stir in the tomato paste, then add in the diced tomatoes, beef broth, potatoes, and Italian seasoning.  Close the lid, make sure the valve is on "sealing&

INGREDIENTS 2 ripe bananas 2 cups rolled oats 1/3 cup peanut butter 2 tablespoons of honey 2 tablespoons mini chocolate chips ½ teaspoon cinnamon 1 teaspoon of flax seeds INSTRUCTIONS Mash up the bananas in a large mixing bowl. Stir in the rolled oats, almond butter, honey, miniature chocolate chips and cinnamon. Scoop about 2 tablespoons of the mixture and roll into a 1-inch ball. Repeat with the rest of the mixture. Refrigerate for 2 hours, allowing the oats enough time to soften. Store the energy bites in the refrigerator.

Cheesy Hot Dog Tater Tot Casserole is pure comfort food. Sliced hot dogs, chili, tater tots, and cheddar cheese combine to make an easy and delicious meal. This redneck casserole is sure to be a family favorite. Ingredients 8 hot dogs, cut into 1/2-inch slices 2 (15-ounce) cans chili (either with or without beans) 3/4 cup ketchup 1 teaspoon Worcestershire 1/2 medium onion, finely chopped 1/4 teaspoon crushed red pepper flakes 2 1/2 cups shredded cheddar cheese, divided 1 (28-ounce) bag frozen tater tots Instructions Preheat oven to 350 degrees and spray a 9x13-inch pan with cooking spray. In a large bowl, combine sliced hot dogs, chili, ketchup, Worcestershire sauce, onion, and red pepper flakes. Mix well. Transfer mixture to prepared pan. Sprinkle 1 1/2 cups cheese on top. Spread tater tots on top of cheese layer. Bake for 30 minutes. Sprinkle remaining 1 cup cheese on top and bake another 10 minutes.

Easy Ground Beef and Potato Casserole recipe. Like a hamburger all in one dish. The ultimate quick weeknight comfort food. Ingredients 1 lb ground beef 1 large onion, chopped 1 Tbsp butter 3 Tbsp all-purpose flour 1/2 cup beef broth 1/2 cup milk 1 can cream of mushroom soup 1/4 cup water 4 medium yellow potatoes, washed and cubed 2 cups cheddar cheese, shredded Instructions Preheat the oven to 350°F. Spray a 9x13 inch pan with cooking spray. Set aside. In a medium skillet, brown the ground beef and the onion. Drain and set aside. Meanwhile, in a medium saucepan, melt the butter over medium low heat. Stir in the flour. Slowly add in the beef broth and milk, mixing until smooth. Bring to a gentle boil, cooking until thickened. Remove from heat and add in the cream of mushroom soup and water. Layer the bottom of the prepared dish with 1/2 of the potatoes, then 1/2 the soup mixture, then 1/2 the ground beef mixture. Repeat with the remaining potatoes, soup mixture and ground beef. Sprinkle

How to cook deliciously seasoned, perfectly tender and juicy chicken breasts in the Instant Pot! Ingredients 4 (about 6 ounces each) large boneless, skinless chicken breasts 1 teaspoon Italian Seasoning 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder salt and fresh ground pepper, to taste 2 tablespoons olive oil, divided 1 cup pineapple juice, (you can also use low sodium chicken broth or water) Instructions Rinse and pat dry the chicken breasts; set aside. In a small mixing bowl combine Italian Seasoning, paprika, garlic powder, onion powder, salt, and fresh ground pepper. Add 1 tablespoon olive oil to the seasonings and mix until thoroughly combined into a paste. Rub the paste all over the chicken breasts. Press the sauté button on the Instant Pot and heat 1 tablespoon olive oil. Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side. Remove chicken from the Instant Pot and set aside. Add pineapple juice ( or chicken

I love to experiment with food and and started thinking about the Donut Muffins recipe Ingredients 3/4 Cup Sugar 1/2 Cup Butter (melted) 1/2 teaspoon Pure Vanilla Extract 3/4 Cup Milk (skim, 1%, 2%, whole) 1 1/2 Cups All-Purpose Flour Pinch of Ground Nutmeg 1/4 teaspoon Ground Cinnamon 1/8 teaspoon Cream of Tartar (optional) 1 1/2 teaspoons Baking Powder For dipping your donut muffins, prepare the following: In a small bowl, Melt 1/2 cup butter In a small bowl mix, 1/2 cup Sugar 1 1/2 teaspoons Ground Cinnamon  Directions Preheat oven to 350 Degrees F.   Spray mini muffin tin with non-stick cooking spray – be sure to spray the top of the pan too.   In a large bowl, mix melted butter, sugar and vanilla – mix until smooth. Next pour milk over mixture, set aside, do not mix. In a medium size bowl, mix the remaining dry ingredients (flour, baking powder, cinnamon, cream of tartar and nutmeg). Pour your dry ingredients over the butter/sugar/vanilla/milk mixture -and mix until just blended. 

For a delicious, easy coffee cake recipe try our Apple Coffee Cake - Granny Smith apples, nutmeg, and cinnamon = warm, baked nirvana! INGREDIENTS Cake: 3/4 Cup Butter 1 3/4 Cups Granulated Sugar 4 Large Eggs 1 Teaspoon Vanilla 3 Cups All-Purpose Flour 2 Teaspoon Cinnamon 1 1/2 Teaspoons Baking Powder 3/4 Teaspoon Baking Soda 1/4 Teaspoon Salt 1 Cup Sour Cream 3 Cups Granny Smith Apples, Peeled, and Chopped Crumb Topping: 1 Cup Brown Sugar, Firmly Packed 1/2 Cup Granulated Sugar 1 Tablespoon Cinnamon 1/4 Teaspoon Nutmeg 1/2 Teaspoon Salt 1 Cup Unsalted Butter, Warm Melted 2 1/2 Cups All-Purpose Flour INSTRUCTIONS Spray a 9X13 inch baking dish with nonstick cooking spray; Set aside. Preheat the oven to 350 degrees. In a large bowl, using a hand-held electric mixer, cream together the butter and granulated sugar until light and fluffy. Add in the eggs one at a time, mixing until yellow disappears. Mix in vanilla.  In a separate bowl, whisk together flour, cinnamon, baking powder, baking s

Looking to jazz up your Thanksgiving bread basket or dessert table? A batch of Vanilla Spiced Pumpkin Bread should do the trick. Fresh-baked loaves also make tasty teacher and hostess gifts. INGREDIENTS 5 eggs 1 cup oil (I use sunflower oil; canola or vegetable are good, too) 15 oz. can 100% pure pumpkin puree (NOT pie filling) 2 cups all-purpose flour 1 cup sugar 2 packages (3 oz. each) cook & serve vanilla pudding mix 1 tsp. baking soda 1 1/2 tsp. ground cinnamon 1/2 tsp. salt INSTRUCTIONS Preheat oven to 325 degrees. Grease (5) small loaf pans (approx. 5 3/4 x 3 x 2 size). Beat the eggs in a large bowl. Add oil and pumpkin, beating until smooth. In a medium bowl, combine flour, sugar, pudding mix, baking soda, cinnamon and salt. Stir to combine. Gradually add to the pumpkin mixture, beating after each addition. Divide the batter equally between the loaf pans. Place pans on a large baking sheet prior to placing in the oven. Bake for approximately 40 minutes. Bread is done when a

No Bake Peanut Butter Granola Cups recipe is simple and easy, and completely no bake. These cups could pass as healthy and nutritious, but they are also very tasty and satisfying as dessert! Ingredients 2 ½ cups granola 1 cup peanuts-chopped 3 Tablespoons peanut butter 3 Tablespoons honey (or more if needed) Filling: 1 cup peanut butter-melted Topping: 12 oz. dark chocolate-finally chopped 1 Tablespoon coconut oil Instructions To make Peanut Butter Granola Cups, in a bowl combine granola, chopped peanuts, peanut butter and honey. If the mixture is too dry add more honey to get sticky consistency of the mixture. Grease cupcake pan and divide the mixture in 12 cups. Press the mixture well to hold together and make a dent in the center of each cup. Freeze for 5-10 minutes, until the cups are firm. Then, melt peanut butter and pour int the center of each granola cup. Now, freeze for another 5-10 minutes, until firm. Finally, melt dark chocolate and coconut oil and spoon melted chocolate on

The best thing since sliced bread. Mostly because it's gluten free, fried, and slathered in butter... Ingredients 1 cup Almond Flour 2 tbsp Coconut Flour 2 tsp Xanthan Gum 1/2 tsp Baking Powder 1/2 tsp Falk Salt 1 Whole Egg + 1 Egg White 1 tbsp Water 1 tbsp Oil for frying 1 tbsp melted Butter-for slathering Instructions Whisk together the dry ingredients (flours, xanthan gum, baking powder, salt) until well combined. Add the egg and egg white and beat gently into the flour to incorporate. The dough will begin to form. Add the tablespoon of water and begin to work the dough to allow the flour and xanthan gum to absorb the moisture. Cut the dough in 4 equal parts and press each section out with cling wrap. Watch the video for instructions! Heat a large skillet over medium heat and add oil. Fry each flatbread for about 1 min on each side. Brush with butter (while hot) and garnish with salt and chopped parsley.

These low carb, gluten-free, savory muffins are made with cauliflower and cheese. They are great as an appetizer, snack, side dish or a quick meal. Ingredients:  3 cups finely chopped raw cauliflower florets approximately 1/2 a head of cauliflower  2 large eggs  1 cup shredded cheddar cheese divided  1/4 cup  almond flour  1/2 tsp baking powder  1/2 tsp dry Italian seasoning herb blend  1/4 tsp onion powder  1/4 tsp garlic powder Directions: Preheat oven to 375°F. Line a cupcake/muffin pan with cupcake liners. I prefer to use parchment cupcake liners as the muffins will not stick to them at all. Combine cauliflower, eggs, 1/2 cup cheese, almond flour, baking powder, Italian seasoning, onion powder and garlic powder. Mix with a large spoon or spatula until smooth. Using an ice cream scooper, scoop batter into muffin cups, about 2/3 full. You should be able to fill 11 liners. Sprinkle 1/2 cup of shredded cheese over muffins. Bake for 20-25 minutes until muffins are completely cooked and