Chicken Pot Pie

Ingrеdіеntѕ 

•     1 can Pіlѕburу Grаndѕ Bіѕсuіtѕ 8 bіѕсuіtѕ 
•     2 tаblеѕрооnѕ butter 
•     1 small расkаgе frozen veggie mіx: саrrоtѕ, реаѕ, соrn аnd grееn beans 
•     2 chicken brеаѕtѕ сооkеd аnd ѕhrеddеd 
•     1-2 сuрѕ сhісkеn brоth adapt tо уоur рrеfеrеnсе 
•     1 саn Crеаm оf Chісkеn Sоuр rеgulаr ѕіzе 
•     ѕаlt аnd рерреr to tаѕtе 

Instructions 

1. Prеhеаt the оvеn tо 400 dеgrееѕ. 
2. In a large ѕаuсе раn hеаt thе butter оn mеdіum hеаt. Add thе vеggіе mіxturе to thе раn and ѕаutе untіl thе veggies are tеndеr, about 5-7 mіnutеѕ. Season with salt and рерреr tо tаѕtе. 
3. Whіѕk in thе сhісkеn brоth аnd thе Crеаm оf Chісkеn soup. Let thе ѕаuсе ѕіmmеr for 1 mіnutе tо thicken. Season wіth mоrе ѕаlt аnd рерреr to tаѕtе. 
4. Turn оff thе hеаt аnd add the сооkеd shredded сhісkеn to thе mіxturе, ѕtіrrіng untіl thе fіllіng іѕ wеll-соmbіnеd. If thе fіllіng іѕ tоо thісk, ѕtіr іn еxtrа сhісkеn broth. 
5. On a раrсhmеnt lіnеd ѕhееt pan bаkе thе bіѕсuіtѕ fоr half of the time lіѕtеd оn thе саn for a “рrе-bаkе”. Tаkе them оut оf thе oven. 
6. Pour thе filling іntо a buttered 13x9-іnсh bаkіng dіѕh. Tор thе filling wіth thе 8 biscuits (раrtіаllу bаkеd), flір them over top tо bоttоm tо unsure even bаkіng оn thе other side. Bаkе for аn аddіtіоnаl 10 mіnutеѕ, untіl the biscuits аrе gоldеn brоwn аnd the fіllіng іѕ bubbly. Cооl fоr 5 mіnutеѕ bеfоrе ѕеrvіng. Enjоу! 

Instant Pot Brown Sugar Garlic Chicken

Ingredients

• 1 1/2 - 2 lbs. bone-in skin-on chicken thighs
• salt
• ground black pepper
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 - 3/4 cup chicken broth
• 3 tablespoons brown sugar
• 1/2 teaspoon apple cider vinegar
• 3 dashes cayenne pepper
• 1/4 teaspoon salt or more to taste
• 1 tablespoon chopped parsley

Season the chicken thighs with salt and ground black pepper on both sides of the chicken. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated and hot, add the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. You can also pan-sear the chicken in a skillet and then transfer them over to the Instant Pot.

Add the minced garlic and saute until light brown. Add the chicken broth, brown sugar, apple cider vinegar, cayenne pepper and salt. Cover the pot and select Manual and set to High pressure for 8 minutes.

When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully and turn to Saute mode to reduce the sauce if it's too watery. Add the chopped parsley and serve immediately

M&M’S Chocolate Chip Cookie Bars

INGREDIENTS:

• 1/2 cup unsalted butter (1 stick), melted
• 1 large egg
• 1 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt, or to taste
• 1 cup Crispy M&M’S (or favorite candy)
• 3/4 cup semi-sweet chocolate chips, plus more for sprinkling

DIRECTIONS:

1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
4. Add the flour, salt, and stir until just combined, don’t overmix.
5. Stir in the M&M’S and chocolate chips.
6. Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
7. If desired, evenly sprinkle about 1 tablespoon each of M&M’S and chocolate chips for an extra visual pop, tapping them down lightly with your fingertip.
8. Bake for about 25 to 28 minutes (I baked 26 minutes), or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. 
9. Bars firm up as they cool. Allow bars to cool in the pan for at least 1 hour before slicing and serving. 
10. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Meal planning for the week of 1\12-1\17

So I started meal planning. My SIL does it, so I decided to try. I will try my best at it. It's not as easy as I thought it would be haha. so here's what I did this week 

*links are going to be in the titles of the recipes*

Sunday-Instant Pot chicken parmesan pasta 

Monday- Honey Garlic Instant Pot Pork Chops

Tuesday-Leftovers

Wednesday-WW Burrito bowls

Thursday-White beans&rice w\sasuage and cornbread

Friday-Pancakes with eggs and bacon

Caprese Chicken

Ingredients

• 3-4 boneless, skinless chicken breasts (about 2 pounds)
• 4 tbsp prepared pesto
• 2 roma tomatoes, cut in 1/2" slices
• 8 oz fresh mozzarella cheese, cut in slices

Garnish:

• Fresh basil

Instructions

1. Preheat oven to 375˚F
2. Lay the chicken breasts flat in a baking dish.  Spread 1 tbsp of pesto evenly on each chicken breast. Top with tomato slices and cheese.
3. Bake for 30-40 minutes or until chicken is cooked through to an internal temperature of 165˚F
4. Garnish with fresh basil and serve with your favorite sides.  Enjoy!

COUNTRY STYLE INSTANT POT CUBE STEAK RECIPE

Note: I did carrots instead of onions and I made mashed potatoes

Ingredients

• 2 lbs cube steak
• 1/3 cup flour
• 2 tbs oil
• 2 cups beef broth
• 2 onions
• 10.5 oz can cream of celery soup
• 1 dry package of Lipton Onion Soup mix

Instructions

• Cut cube steak into smaller pieces.
• Add flour to ziplock bag.
• Add steak one at a time to bag to flour meat.
• Add oil to Instant Pot. Turn on Sauté setting.
• Add cube steak in batches to Instant Pot. Cook on each side until browned and crispy.
• Set cube steak aside. Deglaze bottom of Instant Pot with 3 tbs of the beef broth.
• Add onions and cook them until tender.
• Return cube steak on top of onions.
• Mix remaining broth, cream of celery soup, and Lipton onion soup mix.
• Add sauce mixture over the cube steak.
• Cook on Manual High for 20 minutes.
• Quick release pressure.
• Turn off Instant Pot and rest for 5 minutes. (This will thicken the gravy.) Serve over rice or with mashed potatoes.

SHRIMP TACOS WITH MANGO SALSA

Ingredients

• For the shrimp:
• 2 teaspoons olive oil
• 1 1/4 pounds of shrimp , peeled, deveined and tails removed
• chili powder and salt to taste

• For the mango salsa:
• 1 cup of mango finely diced
• ½ cup red bell pepper finely diced
• 1/2 of a jalapeno pepper minced (remove seeds and ribs to make it milder)
• juice of 1 lime
• ½ cup loosely packed cilantro leaves finely chopped

• For the creamy cilantro lime sauce:
• 1 cup sour cream (can use light)
• ½ cup fresh cilantro leaves roughly chopped
• 2 teaspoons lime juice
• 1 1/2 teaspoons honey

• ¼ cup prepared green salsa
• salt and pepper to taste
• 1 cup shredded purple cabbage
• 8 corn or flour tortillas

Instructions

• For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
• For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
• For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
• To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.

Notes

Make Ahead: The mango salsa and cilantro sauce can be made up to 4 hours in advance. 

Instant Pot Shrimp Alfredo

Ingredients

• 12-15 jumbo shrimp without shells or tails, uncooked
• 1/3 c onion diced
• 15 oz alfredo sauce we used jarred
• 1 c water or vegetable broth
• 2 c noodles small, we used rotini
• 1/4 c romano cheese grated, optional
• 1/4 c parmesan cheese grated, optional
• 1 tbsp garlic minced

Instructions

• Add your raw shrimp, onions, garlic and alfredo sauce into your pot, stir until combined.
• Pour in your water or broth and stir until smooth.
• Pour in your uncooked noodles and submerge into the liquid.
• Close lid and steam valve and set to high pressure for 3 minutes. (if you like your small noodles to be more al dente, set for 2 min.)
• Quick release, add grated romano and parmesan cheeses and stir so they melt. Serve!

Instant Pot Lazy Lasagna

Ingredients

• 1 lb lean ground beef
• 1 cup diced onion
• 2 cloves garlic minced
• 1 25oz jar spaghetti sauce of your choice
• 3 cups water
• 4 cups dry mini lasagna noodles (I used bow tie noodles)
• 1 cup shredded mozzarella
• 1 cup cottage cheese
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Press the saute function and once the pot is hot, add the ground beef. When almost all of the pink is gone, add it the onions and garlic, and cook until the onions are translucent. Drain grease if there is any. Also scrape any bits off the bottom to prevent the burn signal. 
2. Press cancel. Add in the sauce. Mix to combine. 
3. Add the noodles on top of the meat and sauce mixture. 
4. Add the water on top of the noodles. Do NOT mix. Gently press down any noodles that are not submerged in the water. 
5. Place the lid on your pot. Secure and set to sealing. Set the time to 4 minutes (high pressure). 
6. When the pressure cycle is done, quick release the pressure (you don't want the noodles to over cook). If there is foam it is spurts out. Close the valve for 3 seconds, open for 3 and repeat until spurting stops. 
7. Stir in the cottage cheese.
8. Add the mozzarella on top. Place the lid back on to trap the heat. Let sit until it is all melted and amazing. 
9. Serve immediately. 

Maple Bacon Carrots

Ingredients

2 pounds of carrots, peeled and sliced in ½ " slices
¼ cup butter
¼ cup water
⅓ cup maple syrup
⅓ cup brown sugar
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
½ cup cooked and crumbled bacon
¼ cup parsley

Instructions

1. In a large skillet melt butter over medium high heat. And add carrots and water and bring to a boil. Add maple syrup, brown sugar, garlic powder, salt and pepper.
2. Reduce heat to medium low and cover with lid.
3. Cook for 8 minutes stirring occasionally. Remove lid and cook for 3 more minutes until carrot are tender.
4. Stir in bacon and parsley and serve.

Strawberry Icebox Cake

Ingredients

• 3-1/2 cups freshly whipped cream divided (or can use 3-1/2 cups of your favorite whipped topping like Cool Whip)
• 1 3.4-ounce package cheesecake pudding can also use vanilla pudding or beat in one 8 ounce package of softened cream cheese minus the milk
• 2 cups cold milk to make the pudding - omit if using cream cheese option
• 12 graham crackers
• 2-1/2 cups mixture of fresh sliced strawberries divided leaving the prettiest slices for the top

Optional Toppings:

• crushed graham cracker crumbs
• chopped nuts
• drizzle of chocolate
• powdered sugar for dusting

Instructions

1. To make freshly whipped cream: With a hand mixer or in the bowl of a stand mixer, whip 2 cups of heavy cream until it just holds soft peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine until stiff peaks hold. Do not overmix. Set aside 1/2 cup whipped cream for topping.
2. In a separate large bowl, make the pudding according to package directions using the 2 cups of cold milk. Allow 5 minutes to thicken. Once thickened, fold in the 3 cups of whipped cream.
3. Assemble the cake: Spread a thin layer of the cream mixture in a 8 x 8 pan to coat the bottom.
4. Place 3 graham crackers across the center of pan and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread half of the cream mixture on top. Place a single layer of sliced strawberries.
5. Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top. Add another layer of strawberries.
6. Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly.
7. Place the last layer of the prettiest berries reserved for the top. Sprinkle on graham cracker crumbs on top.
8. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.

Easy Slow Cooker Chicken Tortilla Soup

Since it was a cold night last night, I made this warm and very good soup

Ingredients

• 1 ½ lbs chicken breasts
• 16 oz. jar salsa mild or medium
• 5 cups chicken broth
• 1 Tbsp. cumin
• 1 tsp. chili powder
• 1 tsp. paprika
• 1 ½ tsp. salt
• ½ tsp. pepper
• ¼ tsp. garlic powder
• 1/8 - ¼ tsp. cayenne pepper
• 15 oz. can black beans rinsed and drained
• 15 oz can whole kernel corn drained
• 3 Tbsp. lemon or lime juice

Toppings:

Tortilla chips optional

Cilantro optional

Green Onions optional