Vegetable Chowder

 

Vegetable Chowder

1 can condensed cream of chicken soup 

32 oz chicken broth

1/2 package of bacon pieces

1/2 tsp salt

1/4 tsp pepper

32 oz frozen hash browns

10 oz frozen corn

12 oz frozen peas and carrots

8 oz cream cheese

2-3 cups chopped cabbage

Mix soup and broth in large pot.  Add 1 can of water. 

Add salt, pepper, hash browns, corn, peas and carrots. Bring to a boil and simmer for about 10 imputes or until vegetables are tender and heated through. 

Cut the cream cheese into cubes and stir into the soup.  Continue stirring until the cheese has melted. 

Add cabbage and cook until tender. 

Hash brown sausage and veg breakfast casserole

 20 ounces frozen hash browns, defrosted

1 pound sausage, cooked, crumbled and drained

1/4 cup finely diced onion

1 bell pepper (I use red) diced

2 cups shredded cheddar (divided)

8 eggs

1 1/3 cup milk

1 teaspoon seasoned salt

1/2 teaspoon pepper

Optional add-ins

1 can mushroom stems and pieces drained or 8 ounces fresh mushrooms sliced and sautéd

1/2 cup sliced black olives

1-2 cups chopped fresh spinach 

Preheat oven to 350. Grease a 9x13 pan with spray. 

Layer hash browns, cooked sausage, onions, pepper and 1 1/2 cup cheese. 

In large bowl, whisk together eggs, milk and seasoning. 

Pour over the hash brown mixture and top with remaining cheese. 

Bake 55-65 minutes or until set. 

Can cover with foil and refrigerate overnight. Remove from fridge 30 minutes before baking and may require additional 10-15 minutes. 

Can swap sausage for bacon or leave out the meat for a vegetable casserole.  

Red Lentil Soup

3 large carrots, shredded

1 medium yellow onion, diced 

3 celery ribs, diced

6 garlic cloves

1/4 cup olive oil

10 cups water

3 tablespoons vegetable base Better Than Bouillon

1 1/2 pound dry split red lentils

1 1/2 Tbsp paprika

1 tsp salt

Fresh ground pepper 

Sour cream for garnish

In a large pot, heat olive oil. Add the carrots, onion and celery and sauté about 5 - 7 minutes until carrots are tender. 

Add garlic and sauté 1 minute. 

Add broth, vegetable base, lentils, paprika, salt and pepper. 

Bring to a low simmer then cover halfway and allow to simmer 7-10 minutes until lentils are just soft. 

Cook longer if you want a softer texture. 

You can use immersion blender if desired to make a smoother soup. 

 Serve topped with a dollop of sour cream. 

Can add chopped spinach or kale at the end. 

Instant pot Beef Enchilada Casserole

 1 lb ground beef, chicken or pork sausage

1 packet or 2 T taco seasoning

1 1/2 cup enchilada sauce ( see homemade recipe )

1 1/2 cup shredded Mexican blend cheese 

9 corn tortillas ( ~ 6 inch)

Cut tortillas in half.  Divide into 3 groups. 

Sauté meat in instant pot until no longer pink.  Add taco seasoning and 1/4 cup water.  

Spray springform pan or round aluminum pan that will fit in instant pot. 

Layer 1 group in bottom of pan. Spread 1/2 meat evenly over the tortillas. 

Top with 1/2 cup enchilada sauce and 1/2 cup cheese. 

Repeat 

Place last tortillas on top and spread last 1/2 cup sauce over top. 

DO NOT add cheese yet. 

Pour 1 cup water in bottom of instant pot. Place rack in. Take a long piece of heavy duty foil and fold to make a long strip about 4 inches wide.  Lay the foil over the rack with the ends up to the top of the instant pot.  

Using the foil strip lower the pan onto the rack. 

Cook on high pressure for 10 minutes, then quick release. 

Sprinkle with remaining 1/2 cup cheese.  Put lid back on and let it set for 3-5 min to melt the cheese. 

Remove from instant pot using the foil.  Let sit for a few minutes to absorb some of the liquid. 

Enchilada Sauce

3 T olive oil

3 T flour

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp oregano

3/4 tsp salt 

1/2 tsp pepper

2 T tomato paste

2 c chicken or vegetable broth

1 tsp cider vinegar

Combine flour and spices in a small bowl. 

Heat oil in saucepan, medium heat. When hot add spice mix. Stir for 1-2 minutes. 

Add tomato paste and slowly add broth whisking each time. 

Simmer 5-7 minutes to thicken.  Will be thicker as it cools. 

Stir in vinegar. 

Jiffy Jambalaya

 

Jiffy Jambalaya

2 tbsp oil

1 medium onion, diced

2 stalks celery, diced

1 tbsp minced garlic 

14 oz kielbasa or polish sausage

12 ounce frozen, deveined, tail off shrimo

28 ounce can diced tomatoes

1/2 cup water

1/2 tsp thyme

1/2 tsp paprika

1/2 tsp oregano

1/2 tsp salt

1 1/2 cup Minute Rice

Pour oil into skillet or large saucepan.  Add onion, celery and garlic. Cook 2-3 minutes. 

Add remaining ingredients EXCEPT Minute Rice.  Stir to mix and bring to a boil.   Cook 5 minutes or until shrimp is cooked through and pink. 

Stir in the rice, turn down heat, and place lid on top.  Let sit for 5 minutes. 

Quick Apple Crisp

 Original recipe from basic microwaving cookbook from Maytag cooking library 

Quick Apple Crisp

( measurements in [ ] are for a small version made in a 7 inch Corningware casserole)

6 cups peeled, cored and sliced apples [ 4 cups ]

1 Tbsp lemon juice. [ 2 tsp ]

Topping:

6 Tbsp butter. [ 4 Tbsp ]

3/4 cup old fashioned oats [1/2 cup ]

3/4 cup packed brown sugar [ 1/2 cup ] 

1/2 cup flour [ 1/3 cup ]

1 tsp cinnamon [ 3/4 tsp ]

Place apple slices in 8 inch [ 7 inch ] baking dish.  Sprinkle with lemon juice.  Set aside. 

Melt butter in small bowl in microwave for 1 to 1 1/2 minutes.  

Stir in remaining ingredients until crumbly. 

Sprinkle evenly over apples, press down lightly. 

Microwave for 8 minutes, rotate 1/2 turn then cook 6-8 more minutes.  If using a turntable no need to stop and rotate. 

Serve warm with ice cream or whipped topping. 

Kielbasa and potatoes - instant pot

 

14 oz kielbasa or polish sausage, cut into 1/4 inch slices

1 1/2 lb potatoes, peel and dice into bite size pieces

Medium onion, diced

1 tablespoon minced garlic

1 tbsp olive oil

2 tbsp butter

1/2 cup water

1/2 cup bbq sauce

Salt

Pepper 

Set on saute and add oil and butter.   When hot, saute onion and garlic until onion starts to get translucent. 

Add sausage and brown for 3-5 minutes. 

Add potatoes and stir. 

Add remaining ingredients and stir to coat. 

Turn off sauté and steam on High for 12 minutes.  All to naturally vent.  

Homemade Hamburger Helper

 

Too watery in instant pot   Use less broth?  Try 4 cups  was better the second day  

Tasted good though   I used capetelli  

1 tbsp olive oil

1 lb extra lean ground beef or ground chicken

2 small yellow onions, diced

2 cloves garlic, minced

3 celery stalks, diced

1 red pepper, diced

6 cups broth; beef, chicken, or vegetable

1 15 oz can petite diced tomatoes 

1 tsp dried basil

1 tsp dried oregano

1 tsp salt

1/2 tsp pepper

1 lb dry rotini pasta (other shapes can be used) 

1/2 cup sour cream

1 cup shredded cheddar cheese

1/2 cup parsley, chopped (optional) 

Instant Pot directions

Add oil to instant pot and set to saute.  When oil is hot, add onions, garlic, and ground beef. Saute 4-5 minutes until browned. 

Add in remaining ingredients in order listed EXCEOT sour cream, cheese and parsley.  Pasta is added last. 

Cook on high pressure for 3 minutes ( instant pot will take about 15 minutes to preheat then cook 3 minutes) 

Do a quick release of the pressure, then stir in sour cream and cheese, garnish with parsley. 

6 servings 

Freeze up to 3 months.  Defrost in the fridge and reheat in microwave or stovetop. 

Stovetop directions. 

Heat oil in skillet then add onions and garlic, saute 2 minutes.  Add ground beef and cook until browned.  Add celery and red pepper, saute 2-3 minutes. 

Add seasonings and saute another 30 seconds. 

Add broth and tomatoes, stirring to combine. 

Add dry pasta and bring to a boil.  Continue cooking on medium heat, stirring occasionally for about 15 minutes or until pasta is cooked and liquid is absorbed. 

Stir in sour cream and cheese then remove from heat. Top with parsley. 

Bar cookies

 

Cookie Bars  40 Bars 

1/2 c butter (1 stick) softened at room temp

1/2 c shortening

1/2 c granulated sugar

1 c packed brown sugar

3 large eggs

1 tbsp vanilla

3 c all purpose flour

1 tsp baking soda

1 1/2 cup baking chips, candies, or combination 

Preheat oven to 350 F. 

Spray sheet pan with baking spray or line with parchment paper.  ( I use a Pampered Shelf  large sheet pan 15 1/2 x 10 inches. You can use slightly smaller or larger but adjust your cooking time. ) 

In large mixing bowl, cream butter and margarine until fluffy.  Add brown sugar and granulated sugar and beat until sugar granules begin to dissolve. 

Add eggs, one at a time, mix well after each. 

Add vanilla and beat until the sugar granules have almost disappeared. 

Add baking soda and beat until well blended. 

Stir in chips and or candies. 

Spread mixture on prepared baking sheet.  If using parchment paper, you may need to hold it down to prevent sliding until you have most of the dough spread. 

I used a large tablespoon and placed dollops of the dough scattered over the baking sheet.  Then spread it out evenly.  

Bake at 350 for 24-28 minutes until edges are golden brown and center no longer looks wet.  

Remove from oven and allow to cool on cooling rack for at least 20 minutes before cutting.  Cutting 8 x 5 makes a nice sized bar. Can cut 8 x 6 for 48 bars.