Soup, Stew, Chili

Italian Sausage and Spinach Tortellini Soup

This soup is the perfect way to warm your family up on a cold, busy night. You only need 5 ingredients, one pot, and less than 30 minutes. It was so good, we fought over the leftovers!

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Ingredients:

  • 1 pound ground Italian Sausage
  • 23 to 25 oz Jar of Marinara Sauce (make sure it’s a good quality sauce that you love!)
  • 32 oz Chicken Broth
  • 2 Cups Water
  • 20 oz fresh Cheese Tortellini  (frozen would work too!)
  • 3 to 4 Cups Fresh Spinach

Directions:

In a large soup pot, brown the sausage over medium heat. Cook until browned, then drain grease if needed.

Add the marinara sauce, the broth, and water. Turn the heat to high and bring to a boil.

Carefully add the tortellini and turn the heat down to medium. Simmer 7 to 10 minutes, until the tortellini is tender. Add the spinach and stir just until the spinach starts to wilt.

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Fish · Main Dish

Baked Fish Sticks

I’ve been making these homemade fish sticks since the kids were toddlers, and they’re still one of our favorites!

Baked Fish Sticks

Ingredients:

  • Tilapia- 6 fillets
  • Egg Whites- 4
  • Whole Wheat Panko Bread Crumbs- 3 Cups
  • Grated Parmesan Cheese- 1/2 Cup
  • Salt & Pepper

Directions:

Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Lay an oven-safe wire rack over the foil-lined baking sheet. Spray the rack with non-stick spray.

Cut the fish fillets into 4 pieces (down the middle horizontally, and then down the middle vertically, like a cross). Season the fish with salt and pepper.

In a small bowl, beat the egg whites. In a separate bowl, mix the panko, 1 teaspoon salt, 1 teaspoon pepper, and the Parmesan cheese.

Dip the fish in the egg, and then in the panko mixture. Press it into the panko so it sticks! Lay the fish on the wire rack. Spray the top of the fish with cooking spray.

Bake 10 minutes. Flip the fish, and bake an additional 10 minutes.

Notes:

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Main Dish

Simple Pork Tenderloin

This pork tenderloin is a staple at our house! It’s so simple (this is more of a method than a recipe, I guess), and can be used in a variety of ways. The kids love to dip it in BBQ sauce. It’s great over a salad, or you can slice it up and add to any sort of stir-fry or pasta dish. The leftovers make great sandwiches too!

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Ingredients:

  • 1 Tablespoon Oil
  • Pork Tenderloin
  • Salt & Pepper
  • BBQ sauce for serving (optional)

Directions:

Preheat the oven to 450 degrees F.

In a large oven safe skillet, heat the oil until it’s rippling hot. Add the pork tenderloin and season with salt and pepper. Cook several minutes, flipping until browned on each side.

Carefully transfer the skillet into the oven. Bake for about 20 minutes, or until the internal temperature reaches 160 degrees F. Remove the pan from the oven and let the pork sit a few minutes before slicing.

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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