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.  

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. 

Easy Taco Soup

1 lb ground beef

1 onion, chopped

1 packet taco seasoning

1 packet ranch dressing mix

15 ounce can kidney beans, rinse and drain

15 ounce pinto beans, rinse and drain

14.5 ounce chili ready tomatoes

2 cups frozen corn kernels

2 cups beef broth

28 ounce can crushed tomatoes 

Cook ground beef and onion in a large pot until browned. Add taco seasoning and ranch dressing mixes. Mix well 

Add the beans, corn, diced tomatoes, broth, and crushed tomatoes. 

Bring to a boil and reduce to a simmer. Cook for 15 minutes. 

Quick Chicken Posole

1 lb lean ground chicken

2 Tbsp fajita seasoning 

1 (15.5 ounce) can white hominy, drained and rinsed

1 (14.5 ounce) chili ready tomatoes

2 cups beef broth

1 Tbsp better than bouillon chicken flavor

1 Tbsp line juice

Sour cream

Shredded cheese

Cook chicken in a large saucepan until browned  sprinkle with Fajita seasoning and cook stirring constantly for 30 seconds  

Stir in hominy, tomatoes, broth, bouillon, and lime juice  

Summer at least 5 minutes  

Serve with sour cream and shredded cheese  

 

Million dollar chicken with stuffing

 Million dollar chicken with stuffing (adapted from a recipe at Plain Chicken) 

4 - 4 1/2 cups chopped cooked chicken

4 oz cream cheese softened at room temperature

1 cup cottage cheese

1/2 cup sour cream

1 10.5-oz can cream of chicken soup 

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp black pepper

1 box Stove Top stuffing

4 tbsp margarine

1 1/2 cup water

Mix together the cream cheese, cottage cheese, sour cream, soup, and spices.  Stir in the chicken until coated. 

Grease 9 x 9 pan and spoon chicken mixture into pan. 

Heat water to boiling, add margarine to melt.  Stir in stuffing mix.  Let sit fir a few minutes to absorb most of the water.  Spoon on top of chicken mixture. 

Bake at 350 30-40 minutes until bubbly. 

Lasagne Roll Ups

 Lasagne Rollups

Adapted from a recipe by Natasha’s Kitchen 

12 lasagne noodles, cooked to package instructions

24 ounce canned pasta sauce

15 oz ricotta cheese

1 large egg

1 tsp dried oregano

1/2 tsp black pepper

1/2 tsp garlic powder

1/4 cup shredded Parmesan cheese plus extra 

3 cups shredded Mozarella cheese, divided

Preheat oven to 375. 

While pasta is cooking mix together the ricotta, egg, oregano, pepper, garlic powder, and 2 cups of Mozzarella cheese. 

Drain pasta and toss with a little olive oil. Lay pasta noodles flat on parchment paper. I placed the parchment paper in 2 baking sheets - worked perfectly. 

Place about 1/4 cup of the cheese mixture on each noodle.  I used the largest Pampered Chef scoop, leveled, to divide the cheese among the noodles.  Worked great. 

Spread along the noodles.  On my second batch I left about 1 inch of bare noodle at the top and it worked better.  

Spoon sone pasta sauce down each noodle. 

Roll up from the bottom. The filling might slide a little or coke out the sides.  I rolled them very gently and loosely. 

To cook now: 

Place 1/2 cup pasta sauce in bottom of a 9 x 13 pan.  Place rolls in pan with seam side down. I spooned any filling that escaped in between the rolls - just extra yumminess. 

Spoon remaining pasta sauce over the rolls. 

Top with 1 cup mozzarella cheese and Parmesan cheese to your taste. 

Cover with foil and bake 40 minutes.  Remove foil and place under broiler for a minute or two to get the cheese bubbly and lightly brown. 

To freeze and cook later:

You can prepare the pan as a box and freeze the whole thing or I like to freeze the tolls individually so I can pull out a few for a fast dinner. 

Place the rolled pasta on a parchment lined baking sheet.  

Place in freezer for several hours.  When completely frozen, place the rolls in a freezer bag.  

To bake, place sone pasta sauce in bottom of dish.  Place desired number of rolls in a single layer then top euth sauce and cheeses.

Bake at 375 for 55-60 minutes.  Check to be sure they are heated through.  

Place under broiler to brown the cheese if desired. 

Ten Vegetable Soup

 Ten Vegetable Soup 

2 tbsp olive oil

1 cup diced onion

2 tbsp minced garlic

2 stalks celery diced (3/4 cup)

1 red pepper, diced

1 yellow pepper, diced

1 cup diced carrots

Prep above and set aside. 

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp basil

1/2 tsp dry mustard 

1 tsp ground cumin

1-2 bay leaves

1 tbsp soy sauce 

1/2 tbsp red pepper flakes (optional - a little goes a long way) 

1 tbsp tomato paste

1 15-oz can diced tomatoes, do not drain

6 cups vegetable stock

1 15-oz can garbanzo beans, drain and rinse

1 cup frozen corn

1/2 tbsp lemon juice

1/2 tsp red wine vinegar

4 cups spinach (more or less to taste) 

1/2 lb orzo, cook to al dente 

Heat olive oil in instant pot on sauté for 5-7 minutes. Add spices and stir to coat.  

Add soy sauce and tomato paste and stir. 

Add remaining ingredients EXCEPT spinach and pasta.  Pressure cook using soup setting for 30 minutes.  

Allow to naturally release pressure for 15-20 minutes.  Release remaining pressure. 

Remove bay leaves ( much easier to do this before adding the spinach.  Ask me how I know 😉)

Stir in spinach and orzo.