Soup, Stew, Chili

Chicken and Brown Rice Soup

This soup is so comforting and nourishing. It’s the first thing my kids request when they’re feeling under the weather. We all prefer it chicken noodle soup! The leftovers taste great (no soggy noodles!) and it freezes wonderfully! I love making a batch just to have on hand in the freezer. I freeze it in individual portions, then just grab one out of the freeze when someone is sick!

Chicken and Brown Rice Soup

Chicken and Brown Rice Soup

Ingredients

  • 1 Whole Chicken (about 5 pounds)
  • 1 Cup Long Grain Brown Rice
  • 4 Quarts of Cold Water (or enough to cover the chicken)
  • 4 teaspoons kosher salt
  • 1 Onion, peeled and cut in half
  • 1 Bay Leaf
  • 4 Carrots, peeled and chopped into small pieces
  • 3 Celery Stalks, finely chopped
  • 2 teaspoons dried parsley

Directions

Place all the ingredients in a large pot and bring to a boil.  As it heats up, use a large spoon to skim the fat off the surface of the soup as necessary.

Cover with a lid, reduce heat to a simmer and cook for 1 hour (or until the chicken easily separates from the bones).

Turn off the heat, carefully remove the chicken from the pot and let cool. Remove the onions and discard.

When cool enough to handle, remove the chicken from the bones. Shred the chicken, then place it back into the soup. Taste and add salt and pepper if needed.

Slightly adapted from the Weelicious Lunches cookbook.

Ground Beef/Ground Turkey · Instant Pot

Ground Turkey Quinoa Taco Bowls (Instant Pot)

I shared my Chicken Quinoa Taco Bowls on an Instant Pot Facebook page and got such great reviews that I started playing around with the recipe and came up with this ground turkey version. I think I like it even more than the chicken version (I promise it tastes better than it looks!)!

I love having meals in the freezer that I can grab on my way out the door and take to work with me. This is great for that! I make a batch, let it cool a little, then pack it directly into freezer safe containers!

Ground Turkey Quinoa Taco Bowls

Ingredients:

  • 1 Tablespoon oil
  • 1 pound ground turkey (ground beef would work too!)
  • 2 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1 (15 oz) can black beans, drained and rinsed
  • 1/2 Cup salsa
  • 2 Cup Quinoa (uncooked)
  • 3 Cup water or broth
  • 1 Cup frozen corn
  • Toppings (optional): shredded cheese, cilantro, sour cream, salsa, jalapenos, avocado, black olives, tortillas, tortilla chips, extra salsa.

Directions:

  1. Press the Saute button on the Instant Pot and turn it on high. When it’s hot, add the oil. Add the meat, and cook a few minutes, stirring and breaking it up with a spoon, until browned. Turn the pot off. Sprinkle with the chili powder, cumin, salt, paprika, pepper, garlic powder, onion powder, and oregano, and stir well. Add the beans and salsa. Add the quinoa, and then cover with the water/broth.
  2. Secure the lid on the Instant Pot, making sure the valve is set to “seal” and not “vent.” Set to pressure cook on high for 1 minute.
  3. When the time is up, turn the pot off and let it sit for 10 minutes before releasing any remaining pressure. Don’t let it go longer than 10 minutes, or it will get mushy!
  4. Add the corn to the pot and stir (the heat from the mixture will warm the corn up).
  5.  Serve with your favorite taco fixings!
Instant Pot

Chicken Quinoa Taco Bowls (Instant Pot)

Quick, easy, healthy, one pot, AND delicious? This is what my dreams are made of, you guys! I played around with the Chicken Taco Bowls and came up with this version that uses quinoa instead of rice. My husband and I ate it in bowls with tortilla chips on the side, and the kiddos made burritos out of it. Everyone had seconds!

It took about 30 minutes, start to finish! No prep, just dump everything in the pot!

Chicken Quinoa Taco Bowls

Ingredients:

  • About 1.5 pounds boneless skinless chicken breasts or thighs
  • 2 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 Cup salsa
  • 1 Cup Quinoa (uncooked)
  • 1 1/2 Cup water or broth
  • 1 Cup frozen corn

Directions:

  1. Place the chicken in the Instant Pot Insert. Sprinkle with the chili powder, cumin, salt, paprika, pepper, garlic powder, onion powder, and oregano. Add the beans. Pour salsa over everything. Add the quinoa, and then cover with the water/broth.
  2. Secure the lid and set to cook on manual high pressure for 12 minutes, then quick release pressure.
  3. Remove the chicken, and shred. Add the corn to the pot and stir (the heat from the mixture will warm the corn up). Return the shredded chicken to the pot. It might look a little “soupy,” but the liquid will absorb as it sits for a few minutes.
  4.  Serve with your favorite taco fixings: shredded cheese, cilantro, sour cream, salsa, jalapenos, avocado, tortillas, tortilla chips.

 

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Soup, Stew, Chili

Cauliflower Potato Soup- Instant Pot or Slow Cooker

I’ve been adding cauliflower to my potato soup for as long as I can remember! It’s a great way to add a little nutritional boost, and doesn’t affect the taste (I bet nobody will even know it’s in there unless you tell them!).

The Instant Pot version is easy, but does take about an hour from start to finish, so plan it for a night when you’re not rushed for time (only about 15 to 20 minutes of that requires you to be in the kitchen!)!

I highly recommend using a handheld immersion blender for this recipe, but you could also transfer the soup to a regular blender if needed. Just be super careful with the hot soup! If you don’t have an immersion blender, put one on your wish list! I have this one and use it all the time!

It would be super yummy with a little cream cheese or sour cream stirred in at the end, but I was trying to keep it as healthy as possible 😏.

Cauliflower Potato Soup- Instant Pot or Slow Cooker

 Ingredients:

  • 2.5 pounds Russet Potatoes- peeled and cut into 1 inch cubes
  • 1/2 Cup diced onion
  • 3 cloves garlic
  • 4 Cups Chicken Broth
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 head Cauliflower- roughly cut into chunks
  • 2 Tablespoons butter
  • 1/2 Cup Heavy Cream, Half and Half, or Milk
  • Topping Suggestions: shredded cheese, sour cream, bacon, chives, green onions, hot sauce

Instant Pot Directions:

Add the potatoes, onions, garlic, broth, salt, and pepper to the Instant Pot insert and stir. Add the cauliflower on top. Secure the lid and set to pressure cook for 10 minutes.

After it’s done cooking, manually release pressure.

Using an immersion blender, puree the soup until it reaches the desired consistency. Add the butter and milk of your choice. Taste and add additional salt and pepper if needed.

Slow Cooker Directions:

Add the potatoes, cauliflower, onions, garlic, broth, salt, and pepper to the Slow Cooker and stir. Cook on low for 8 hours.

Using an immersion blender, puree the soup until it reaches the desired consistency. Add the butter and milk of your choice. Taste and add additional salt and pepper if needed.

Adapted from the Slow Cooker Potato Soup recipe found in 100 Days of Real Food (which is a wonderful cookbook, by the way- highly recommend!). 

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Instant Pot

Instant Pot Beef, Cabbage, and Rice

This Instant Pot recipe is super easy! Just brown the meat, throw everything else in the pot, and set the timer for 5 minutes! It took about 35-40 minutes total (including prep time, coming to pressure, and releasing pressure). The best part- only one pot to wash! Woo hoo!

This is my version of the Ground Beef & Rice Shawarma recipe from Two Sleevers. I’ve never had Shawarma, (actually, I’d never even heard of it until it was mentioned in the Avengers movie), so I can’t compare it to a traditional shawarma recipe, but my whole family enjoyed it! If you don’t think you’d like the spices, change them up! I think this would be great with more of a stir-fry flavor too! Maybe instead of the spices listed below, just use salt, garlic powder, onion powder, black pepper, and then serve with soy sauce! I think I’ll try that combo next time!

Instant Pot Beef, Cabbage, and Rice

Ingredients:

  • 1 tablespoon oil
  • 1 pound ground beef or ground turkey
  • 1 cup diced onion (I used frozen onions to save time!)
  • 5 cloves garlic
  • teaspoons kosher salt
  • 2 teaspoons oregano
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/8 teaspoon cayenne pepper
  • 1.5 cups jasmine rice- rinsed
  • 1.5 cups broth
  • 16 oz bag of shredded coleslaw mix

Directions:

Press the Saute button on the Instant Pot and turn it on high. When it’s hot, add the oil. Add the meat, and cook a few minutes, stirring and breaking it up with a spoon. Add the chopped onion, garlic, and spices. Stir well.

Add the rice, broth, and coleslaw. Secure the lid and set to pressure cook on high for 5 minutes. Let pressure release naturally for 10 minutes, then release any remaining pressure.

Recipe Adapted from Two Sleevers Instant Pot Ground Beef Shawarma Rice. I used jasmine rice instead of basmati, increased the amount of cabbage, and changed the spices up a bit. 

breakfast

Blueberry Cake Donuts

My daughter loves baking and dreams of owning a bakery one day (you can read more about that here). She ran across a donut recipe in a magazine one day and I helped her modify it to make it a little healthier. They turned out super yummy!

We have these Donut Pans  and love them!

Whole Wheat Blueberry Cake Donuts

Ingredients:

  • cooking spray, butter, or coconut oil for greasing the pans
  • 3 Cups white whole wheat flour
  • 1 Cup Sugar
  • 2 teaspoons baking soda
  • 3/4 teaspoons cinnamon
  • 1 Tablespoon lemon zest
  • 1 Cup buttermilk
  • 3 large eggs
  • 2 teaspoons vanilla
  • 8 Tablespoons butter, melted and slightly cooled
  • 1 Cup blueberries
  • 1 gallon sized ziplock bag

Directions:

Preheat oven to 350, and grease the donut pans.

In a large bowl, whisk the flour, sugar, baking soda, cinnamon, and lemon zest.

In a medium bowl, combine the buttermilk, eggs, butter, and vanilla. Whisk for 2 minutes.

Add the wet mixture to the flour mixture and combine with a spoon or spatula. Fold in the blueberries, being careful not to over mix.

Pour the batter into a gallon sized zip-lock bag, and cut a 3/4 inch hole in one of the bottom corners. Pipe the batter into the muffin pan, filling each hole approximately 3/4 full.

Bake 10 to 12 minutes, or until the donuts spring back when touched. Let cool 5 minutes, then remove from pan and dip in sugar, if desired.

Notes:

  • We prefer the taste of white whole wheat flour, but regular whole wheat flour, or even all-purpose flour would work too.
  • *If you don’t have buttermilk, make your own! Just place 1 Tablespoon of white vinegar, or 1 Tablespoon of lemon juice in a measuring cup. Add milk until it reaches 1 Cup. Stir, and let sit for about 5 minutes.

Adapted from a recipe in a magazine (I copied it down while sitting in a waiting room and don’t remember which magazine it was from). We changed the type of flour, reduced the amount of sugar, and used blueberries instead of chocolate chips.

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Main Dish

Frittata

Frittata’s are great for breakfast, lunch, or dinner! Plus they’re perfect for using up leftovers! You can seriously use whatever cooked veggies or meats you have hanging out in the fridge. I’ve never made a frittata the same way twice, and it’s delicious every time. Don’t be afraid to experiment! Here some ideas to get you started: onions, peppers, mushrooms, spinach, potatoes, bacon, sausage, ground beef, canadian bacon, ham. The possibilities are endless!

Bacon Frittata

Ingredients:

  • Oil
  • Leftover meat or veggies
  • 12 eggs
  • Salt & Pepper
  • Cheese (whatever kind you want! Shredded, cotija, feta- anything works!)

Directions:

Preheat the oven to 375. Heat an oven-safe skillet on the stove, over medium heat. Add a little oil, then toss in whatever cooked meat or veggies you have. In a bowl, whisk 12 eggs, and a little salt & pepper. Pour the eggs into the skillet, making sure it’s evenly distributed, and let it cook on the stove for 1 minute. Sprinkle Cheese on top. Transfer skillet to the oven and let it cook 10 to 12 minutes, or until the eggs are set.