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. 

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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.

*To Make Whole30 Compliant, just leave off the cheese!

 

 

Main Dish

Sausage Potato Sheet Pan Dinner

I love sheet pan dinners! They’re easy to throw together, plus clean up is a breeze! The amount of each ingredient it totally up to you, depending on how many people you are feeding! I make it a little different each time, depending on what I have available, and if I want to have leftovers for the next day, or not (yes, yes you do want leftovers…especially if it involves a fried egg on top!).

I love the Aidells Chicken Sausage because it has good ingredients, no nitrates, and no added hormones, but any kind of cooked sausage would be just fine!

Sausage Potato Sheet Pan Dinner

Ingredients:

  • Onion, roughly chopped
  • Bell Pepper (any color), roughly chopped
  • Potatoes (yukon gold, or red), chopped into 1 inch pieces (I leave the peel on!)
  • Oil
  • Kosher Salt
  • Black Pepper
  • Chicken Sausage, cut into 1 inch pieces

Directions:

Preheat the oven to 425. Line a baking sheet with foil.

Place the onions, bell peppers, and potatoes on the sheet and drizzle with oil. Toss around with your hands. Sprinkle with salt & pepper. Bake 35 to 40 minutes, or until the potatoes are softened, stirring once during cooking.

When the potatoes are softened, add the chopped sausage and stick back in the oven for another 5-10 minutes, or until the sausage is hot.

 

 

breakfast

Sausage Gravy

There’s nothing healthy about biscuits and gravy, but that doesn’t stop me from making it on occasion. It’s my husband’s favorite, and it’s total comfort food.  I use sausage for the gravy, but growing up, my dad always made us hamburger gravy using ground beef- so good! He’d serve it over toast instead of biscuits, so we do that sometimes now too! If you have leftover gravy, put it in the fridge, then just add a splash of milk when you’re reheating it!

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Ingredients:

  • 1 pound sausage
  • 1/2 Cup flour
  • 3 to 4 Cups Milk
  • salt
  • pepper

Directions:

Place the sausage in a large skillet, and break it up with a spoon. Cook over medium high heat, until it’s browned and cooked all the way through, stirring frequently.

Sprinkle the flour over the sausage and stir for about a minute. Slowly stir in 3 cups of milk and lower heat until it just barely at a simmer.

Cook, stirring frequently, until it reaches the desired thickness. If it gets too thick, just add a little more milk. Season to taste with salt and pepper.

 

 

 

Muffins

Power Muffins

These muffins are everything a good wholesome muffin should be…packed full of healthy stuff like carrots, quinoa (yep, you read that correctly!), whole wheat flour, and Chia Seeds. Plus, they’re sweetened only with molasses and honey!  Believe it or not, the kids love them! When I have time, I like to make a couple batches and keep them in the freezer for a quick breakfast during the week, or to throw in lunch boxes. I may have even fed them to my kids for dinner a time or two 🙂 P.S. They make your house smell like carrot cake!

Power Muffins

Ingredients:

    • 1/2 Cup extra-virgin coconut oil, melted and cooled slightly
    • 1/2 Cup applesauce (look for a brand with no added sugar)
    • 1/3 Cup molasses
    • 1/3 Cup honey
    • 4 large eggs
    • 1 teaspoon vanilla
    • 2 Cups white whole wheat flour
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 Tablespoon cinnamon
    • 1 1/2 Cups quinoa (cooked, and cooled)
    • 1 1/2 Cups shredded carrots
    • 3 Tablespoons Chia Seeds

Directions:

Preheat oven to 350. Lightly grease two 12-cup muffin tins.

In a large bowl, whisk together the coconut oil, applesauce, molasses, honey, eggs, and vanilla.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Add the dry ingredients to the wet ingredients, and mix lightly with a wooden spoon or rubber spatula (there should still be a few dry streaks). Fold in the quinoa, carrots, and chia seeds until just combined (don’t over mix).

Fill the muffin cups about 3/4 full and bake for 18-22 minutes, until the tops spring back lightly to the touch (or a toothpick inserted in the center comes out clean). Let the muffins cool in the tins for 2 to 3 minutes before gently sliding out onto a wire rack to cool completely.

Tips:

  • Measure the flour by scooping it lightly into the measuring cup with a spoon.
  • We prefer the taste and texture of White Whole Wheat flour, but I have used Whole Wheat flour in this recipe before and it tastes great too!
  • If you have an Instant Pot , use this recipe to make the quinoa!
  • In a pinch, I’ve used baby carrots and thrown them into the blender to pulverize them!

Recipe slightly adapted from Mel’s Kitchen Cafe (I replaced the 1 Cup of molasses that her recipe calls for with 1/3 Cup molasses and 1/3 Cup honey). 

Chicken · Main Dish

Roasted Chicken Legs

My family is crazy about this chicken! It takes an hour to cook, but it only takes about 10 minutes to get it in the oven. Use as many chicken legs as you want. I usually make as many as I can fit on my baking pan, because the kids love taking the leftovers for lunch the next day! You might be tempted to skip the cinnamon, but you’re just going to have to trust me on this one- the flavor is amazing!

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Ingredients:

  • Chicken Legs
  • Olive Oil or Avocado Oil
  • Kosher Salt
  • Black Pepper
  • Onion Powder
  • Paprika (smoked or regular)
  • Cinnamon

Directions:

Preheat oven to 400.

Lay the chicken legs on a baking sheet lined with foil, and pat the chicken dry with a paper towel.

Drizzle the chicken with oil and rub it on both sides. Sprinkle each leg with salt, pepper, onion powder, paprika, and a tiny bit of cinnamon.

Bake for 30 minutes. Flip the chicken, and cook another 30 minutes, or until the internal temperature reaches at least 165 degrees.