Wednesday, March 1, 2017

MealPlanFamily - Instant Pot Beef Strogonaff

I was trying to get ideas of different foods to cook in my Instant Pot, so I asked my grandma what she used to cook in her old school pressure cooker when she used to cook all the time. She told me "beef stroganoff"... "ok cool what else?", I asked her. She looked at me like I was nuts. Apparently it was more of a beef stroganoff machine for her, haha. So beef stroganoff it is! (If you type stroganoff enough times you really start to doubt if you are spelling it right!)

Anyway, I tried this recipe last night to rave reviews from the family. I added two containers of baby portobello mushrooms because that's kind of our favorite part. It was delicious and enough for (at least) two nights of dinners.

Enjoy!

The Hungry Housewife: Pressure Cooker Beef Strogonaff




Thursday, February 16, 2017

MealPlanFamily - Slow Cooker General Tso's Chicken

General Tso's Chicken is Rob's favorite chinese take out dish which was my inspiration to try and find a good one that we could make at home. Bonus points because it's in the slow cooker! I would say it tastes fairly close to the real thing! This isn't just a dump in the slow cooker and start it dish though. You have to cut up the chicken, dredge it in cornstarch and give it a little pan fry to give it that "deep fried" texture that general tso's chicken has. The sauce is sticky and sweet and the kids gobbled it up. After helping me make the sauce Hannah exclaimed, "I LOVE hoison sauce!"  If you feel like making some takeout at home...definitely give this a try.



Find the recipe here

I served it over white rice which I made using my instant pot (which is also a rice cooker!) using  this recipe.

Enjoy!

Friday, January 27, 2017

MealPlanFamily - Instant Pot Chicken and Brown Rice

The quest to continue to experiment with my Instant Pot continues!
This isn't the most beautiful dish to photograph but it was delicious and really easy....the kids each had seconds, which doesn't always happen. It was basically a one pot meal (with the exception of the homemade cream of chicken soup that I made for it...you could use canned....but why would you want to??) Next time I will stir in a bag of frozen peas when it's done to add a little texture and color to the final dish. But yeah, a one pot meal meaning I basically dumped in the ingredients including the raw brown rice and chicken into the instant pot, set it and played with my kids until it was ready to eat. When you stirred it at the end the chicken basically just shredded itself with the wooden spoon. The texture of the brown rice was spot on. This is definitely a make again meal.

Check out the recipe from Super Healthy Kids Here and be sure to make your own cream of chicken (or cream of mushroom) soup using her recipe here

Enjoy!


Thursday, January 26, 2017

MealPlanFamily - Crockpot Chicken Taco Chili

This is one of my favorite crockpot recipes. It is delicious and also just one of those recipes that just involves opening cans and dumping things in. My tip for this one is if you're going to make one, make two. Throw one in the crockpot and the other in a gallon ziplock bag to freeze for another week. Two week from now you will totally thank you when you don't feel like cooking!

Find the recipe here ( I always use chicken thighs instead of breasts in this)
Serve with sour cream, cheese and tortilla chips!




Tuesday, January 24, 2017

MealPlanFamily - Zoodles and Meat Sauce

Feels silly to post a recipe for this one since there isn't much of a recipe.
I made some zucchini noodles with my spiralizer and whipped up this basic meat sauce.
You can saute the zoodles for a few minutes in a skillet if you want or have them raw (my preference)
Graham LOVES raw zucchini noodles. He can hear that spiralizer spinning from a mile away and comes in wanting some. Healthy, easy and tasty!


MealPlanFamily - Instant Pot Baby Back Ribs

I'm really trying to use my Instant Pot more in 2017. I'm a major texture person and I don't always love the soft and shredded meat that often comes out of the crock pot or pressure cooker. I usually cook baby back ribs low and slow for hours in the oven...but decided to try to do a mix of the pressure cooker to cook the ribs until they were tender and then throw them in the oven to caramelize the sauce onto them. So easy and so delicious. I paired it with some roasted potatoes and roasted carrots. This is  definitely a make again.



Here is what you need:
Baby Back Ribs
Salt and Pepper
Water
BBQ Sauce (I used Montgomery Inn)

Directions:

  • Remove the membrane from the ribs
  • Season the ribs with salt and pepper
  • Add 1 cup of water and a trivet to the instant pot (I used a steamer basket) and place the ribs on top of the steamer basket. Cook on high pressure for 25 minutes. Let the steam release naturally.
  • Put the ribs on a baking sheet with your bbq sauce of choice and cook at 450 for about 10 minutes.
ENJOY!

MealPlanFamily - Lasagna

Lasagna is one of my favorite things....make it once and eat it for days! It's one of the few leftovers I can actually eat for multiple meals a day and not get sick of it. Everyone has a certain way to make it...I like to make mine with cottage cheese vs. ricotta because I love the way it just spills all over the plate......eating it with garlic bread is a must. Below is the recipe I've been using for years....so simple yet so perfect.



My Lasagne Recipe:

1 package lasagna noodles

Sauce:
1 lb ground beef
8 oz can tomato sauce
28 oz can crushed tomatoes
3 cloves garlic
1/2 tsp oregano
1/2 cup diced onion
1.5 tsp dried basil
salt

Cheese Mixture:
1lb small curd cottage cheese
3 eggs
1 cup grated parmesan cheese
1 tsp salt
black pepper
1 lb mozzarella cheese

  1. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
  2. Place onions and garlic in a large, deep skillet and cook until soft. Add ground beef and Cock over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, oregano, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
  3. In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
  4. In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
  5. Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.
  6. ENJOY! :)