Recipes Ideas

was a huge success at my house! Everyone in my house loved it and had seconds even one of them wanted thirds. This one dish meal is packed full of savory taste. While cooking in the oven the aroma that filled the house had all of our mouths watering and we could not wait for it to be done. This recipe was also very simple to make!

Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 6-8

One dish meal!
Ingredients:

1 lb boneless chicken breasts, cubed
6-8 medium skin on red potatoes, cut in cubes
⅓ c olive oil
1 tsp salt
½ tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce
2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion
Instructions:

Preheat oven to 400 degrees.
Spray a 9X13″ baking dish with cooking spray.
In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce.
Add the cubed potatoes and chicken and stir to coat.
Carefully scoop the potatoes and chicken into the prepared baking dish.
Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside.
While the potatoes are cooking, fry your bacon (about half a pound).
Once the potatoes and chicken are fully cooked, remove from the oven.
Top the cooked potatoes with the the cheese, bacon, and green onion.
Return the casserole to the oven and bake for 5 minutes or until cheese is melted.
Enjoy and you can serve with sour cream or ranch dressing, if desired.
RECIPE NOTES:
Serving Size: 1 Slice. 8 SSP. 8 PPP. 315 Calories, 10g fat, 25 carbs, 1g fiber, 2g sugar, 28g protein.

Caramel Apple Crisp Cheesecake: Creamy cheesecake meets crunchy apple crisp. This decadent dessert is the best of both worlds!

When I think of my all time favorite dishes, they have:

a. A balance of flavors

b. Contrasting textures

c. Loads of sugar doesn’t hurt either

This recipe features amazing flavors. Rich brown sugar, spicy cinnamon, and tart apples. It reminds me a lot of my caramel apple cheesecake. Except, there’s also a great contrast between the smooth creamy cheesecake, and the crunchy topping.

To Make this Recipe You’Il Need the following ingredients:

Ingredients:

Graham/Oats Crust:

¼ cup brown sugar

1 cup graham cracker crumbs

¾ cup rolled oats

½ cup melted butter

Cheesecake:

2 8oz package softened cream cheese

2 tbsp corn starch

¼ cup brown sugar

¼ cup white sugar

⅛ tsp ginger

2 tsp vanilla extract

½ tsp cinnamon

Apple Crisp Topping:

¼ cup all purpose flour

¼ cup rolled oats

¼ cup brown sugar

½ tsp cinnamon

2 tbsp coconut oil

2 medium to large apple, peeled and thinly sliced

Caramel Topping, if desired

Prep time 20 mins| Cook time 40 mins | Total time 1 hour

Instructions:

Preheat your oven to 350F.

In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.

Press inside the bottom of a 9 or 10 inch springform pan.

Bake for 5 minutes. Remove from oven to cool.

Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.

Once well combined, pour on top of your graham cracker/oat crust.

To start your apple layer, arrange the thinly sliced apple on top of the cheesecake in a single layer.

Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.

Once it’s done cooking, cool for 15 minutes, then refrigerate overnight

Total Time: 37min, Prep: 12min, Cook: 25min, Serves: 4, Difficulty: Easy WW Points : 0

Garlic Butter Mushrooms are a quick and impressive side dish that are a staple for meals in our house where steak is served. They roast in the oven just like your favorite vegetables would and after a quick toss in some butter they are ready to be served. This Garlic Butter Mushrooms recipe is so popular in our house even people who swear they hate mushrooms always end up taking seconds. It also happens to be a perfect basic recipe for how to cook mushrooms for other dishes.

When it comes to preparing these mushrooms I just brush the tops of them clean and cut a tiny bit off the bottoms of the stems. As a kid I used to watch my mom peel the tops of the mushrooms completely off so I thought that was the way to clean them until I was working along side a chef who saw me peeling the tops of the mushrooms in horror and asked me what I was doing. Since learning I didn’t have to peel the tops I use mushrooms much more often now, they take almost no time at all!
INGREDIENTS :
1 pound(s) fresh mushroom(s), halved
1 spray(s) olive oil cooking spray
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 clove(s), medium garlic clove(s), minced or pressed
1 Tbsp fresh thyme, minced
1 Tbsp balsamic vinegar

HOW TO MAKE IT :
Preheat oven to 450°F.

Arrange mushrooms in a single layer on a large jelly roll pan and coat with cooking spray; season to taste with salt and pepper. Roast mushrooms for 15 minutes and then turn mushrooms and roast for 5 to 10 minutes more, until cooked through.

Meanwhile, place garlic and thyme in a large bowl. When mushrooms are done cooking, immediately place in bowl and toss to coat with garlic and thyme. Add vinegar and toss again. Yields about 1 cup per serving.

INGREDIENTS

1 large can of sliced peaches, drained

1 cup Bisquick mix

1 cup of milk

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup butter, melted

1 cup of sugar

vanilla Ice Cream, optional

DIRECTIONS

Preheat oven to 375

In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter.

In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.

Bake for 45 minutes to one hour or until crust is a golden brown. Top with vanilla ice cream.

INGREDIENTS
3 boneless, skinless chicken breasts
1 (18 oz) bottle Teriyaki sauce
3 Tablespoons sesame oil (or vegetable oil)
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3 cups cooked white rice (day old or leftover cold rice is best)
3-4 Tablespoons soy sauce

INSTRUCTIONS

Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.

Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.

Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.

Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. Serve and enjoy

Ingredients

3/4 cup milk
2 tablespoons white vinegar (see note)
1 cup all purpose flour
2 tablespoons white sugar (I used 3)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla
Directions

Combine the milk and vinegar in a small bowl for 10 minutes to “sour”. This is an important step and it is called “soured milk” which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.Combine the dry ingredients in a bowl.
In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!!The batter will be thick, don’t add any more liquid.

LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!!After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.GENTLY dip out (don’t pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

The Best Instant Pot Orange Chicken Recipe
Chinese take out is serious one of my favorite things. I think I could eat it every day. I have found that even people who do not really like Chinese food love orange chicken. Since I have a serious addiction to my Instant Pot, of course, I want to make this an Instant Pot Orange Chicken recipe. I can create a great tasting recipe in no time. It helps keep us from going through the drive thru or ordering take out.
What to Serve with Orange Ginger Chicken
Typically this Orange Ginger Chicken is served over rice. That doesn’t mean it is the only way to serve it. Here are some ideas on what to serve with Orange Chicken.

Cauliflower rice: While this recipe is low carb, using cauliflower rice is a great way to extra vegetables into dinner. It tastes great and it soaks up the orange sauce really well.
Hawaiian fried Rice: Fried rice is a great recipe with any chicken, but the citrus flavors in the Hawaiian rice will pair nicely with the citrus in this recipe.
Stir fry veggies: Whether you like to use fresh veggies or a bag of frozen stir fry veggies, serve these veggies on the side or in the rice, these veggies taste great and make this a more nutritious meal.
Variations to Orange Chicken Recipe
Since this is a basic orange chicken recipe, there are not too many ways to change it. You can change what you serve with it. You can make a few small changes like these as well:

Less Sugar: While this is a delicious recipe, it is sweet and has a lot of sugar in it. You can lighten the sugar by switching to a sugar free orange marmalade, using 100 percent orange juice and using a sugar substitute or use less sugar in the sauce.
Chicken Thighs: While I love the taste of the chicken breast for this, you can use boneless skinless chicken thighs as well.
How to Store this Easy Orange Chicken Recipe
Once you have eaten your dinner and the leftovers are cool, switch them from the Instant Pot and into an airtight container. Then you will store the Instant Pot orange chicken in the refrigerator. Once it is stored properly, this easy orange chicken recipe will last about 3 to 4 days in the refrigerator.

Can Easy Orange Chicken be Frozen
I love to make a double batch of this recipe and keep some in the freezer for easy freezer meals. I make the orange chicken and place it in one bag and then I make the rice and put it into a different bag. I will put both bags together into one bag so that they are together when I am ready to make them. Be sure to write on the outer bag what is inside and when it was made. When this Easy Orange Chicken is in the freezer bags it will stay good for up to 6 months.
Ingredients in Instant Pot Orange Chicken
chicken breast
flour
egg
vegetable oil
orange juice
ginger
garlic
rice wine
orange marmalade
granulated sugar
brown sugar
lite soy sauce
Sriracha
flour
cornstarch
green onions
Orange zest
How to Make Instant Pot Orange Chicken
Prep your chicken by cutting into 1-2 inch chunks.

Place the chicken on a plate covered with a paper towel.

This allows the moisture to drain from the chicken.

It is important for the chicken not to have any extra moisture.

Once the chicken is dry add the chunks into a large ziploc bad.

Add your beaten and and shake to combine. Use your hands to coat the chicken with the egg.

Now add the flour to the bag and seal.

Shake to combine.

Set to the side.

Heat up your pressure cooker, press Sauté.

Wait for the Instant Pot indicator to read HOT.

Add the oil to the hot Instant Pot.

Once the oil begins to bubble add the chicken.

Sauté for 4-5 minutes.

Make sure to stir a few times.

Cook until it just starts to get golden.

Once cooked remove your chicken and set to the side.

Deglaze the Instant pot with 1/4 cup orange juice and scrape them with a spatula.

Place the chicken back into the Instant pot.

Add 3/4 cups of orange juice, minced garlic, ginger, soy sauce, white sugar, brown sugar, tomato sauce, orange marmalade, and rice wine, pour all over the chicken.

Stir gently until all the ingredients are combined and coated in sauce.

Close lid, select Manual, and set the clock to 5 minutes on High Pressure.

Make sure the vent is closed.

Use a 10 minute Natural Release.

Turn off the heat.

Release the remaining pressure by opening the vent.

Select the Sauté function, on LOW.

In a small bowl add the cornstarch, and orange juice.

Whisk until all combined with no visible lumps.

Add the mixture to the Instant Pot.

Stir to combine.

Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens.

Turn the Instant pot off.
Allow to sit for another 4-5 minutes.
Serve over white rice.
Garnish with green onions and orange zest.
ENJOY!!

More Instant Pot Chicken Recipes
I use my Instant Pot for some many types of recipes. Since chicken is inexpensive and versatile, I like to stock up when it is on sale. If you do to, it might leave you wanting more Instant Pot Chicken Recipes so that you don’t feel like you are eating the same old same old recipes every night. I love this Pressure Cooker Chicken recipes and I think you will too.

Chicken Noodle Soup – Instant Pot Chicken Noodle Soup is the easiest, most flavorful chicken noodle soup you’ll ever make! With this chicken noodle soup Instant Pot recipe, there’s no need to wait hours for a savory soup. It’s literally ready in minutes!
Garlic Parmesan Chicken Wings – These succulent Instant Pot garlic parmesan chicken wings are finger-licking good! Juicy, tender garlic parmesan wings are super easy to make too!
Mississippi Ranch Chicken – Instant Pot Mississippi Ranch Chicken is tender, juicy and so full of flavor! It’s the best 10-minute dinner you’ll ever make! Mississippi Chicken will win over anyone after one bite.

The bathroom is the least favorable place for cleaning. No one likes to do this job, but everybody likes their bathroom to be clean.

This is why women buy expensive (and toxic) cleaning products which do a good job.

However, they contain toxic materials which can cause serious health problems. So, is there any solution? The answer is yes – there is a simple trick that can keep your bathroom clean and is 10 times more effective than chlorine!
The cleaner contains only 2 natural ingredients which you probably have lying around in your kitchen – white vinegar and liquid soap. The remedy is simple to make if you follow these instructions:

INGREDIENTS
1 cup of white vinegar
1 cup of liquid soap
1 cleaning cloth
1 spray bottle
PREPARATION
Heat the vinegar for about 3 minutes, then pour it in the bottle. Next, add the liquid soap and shake the bottle, then spray the mixture on the surfaces you need to clean and wipe it off after a minute. Try the trick yourself and your bathroom will always be clean

Hamburger Soup is a quick and easy meal loaded with vegetables, lean beef, diced tomatoes and potatoes. It’s great made ahead of time, budget friendly, reheats well and freezes perfectly. We serve this easy Hamburger Soup with a fresh green salad and some crusty bread for the perfect meal!

This hearty hamburger soup is loaded with potatoes and vegetables, all in a savory broth. The perfect easy dinner option that the whole family will love!

Got ground beef? Then you must try this hamburger soup. It’s quick and easy to make and just loaded with flavor – it’s a great way to get your kids to eat their veggies too! Get full recipe below

Ingredients:

(8 oz) extra lean ground beef
(8 oz) uncooked ground turkey breast
1 cup finely chopped onions
2 carrots, coarse shredded
2 celery ribs, sliced
2 garlic cloves, minced
6 cups reduced sodium beef broth
2 (14-1/2 oz) cans diced tomatoes, undrained
1 tsp dried sage, crushed
1 tsp dried thyme, crushed
1/2 tsp dried rosemary, crushed
1/4 tsp salt
1/4 tsp ground black pepper
2 cups chopped potatoes
Fresh Sage, optional

Directions:

1. In a Dutch oven, combine beef, turkey, onion, carrot, celery, and garlic; cook until meat is brown and onion is tender.
2. Drain off fat. Stir beef broth, undrained tomatoes, dried sage, thyme, rosemary, salt, and pepper into beef mixture in Dutch oven. Bring to a boil; stir in potatoes. Reduce heat.
3. Cover and simmer for 10 to 15 minutes or until vegetables are tender. If desired, garnish
   with fresh sage.

Yield: 12 Servings
Serving Size: 1 Cup per serving

WW SP = 2
Nutritional Information:
Calories: 103, Total Fat 2g, Saturated Fat 1g, Cholesterol 19mg, Carbohydrates 10g, Fiber 1g, Sodium 418mg, Protein 10g

Top reader review: “My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I’ll never make this again. We all told her she was crazy and asked for the recipe.” My daughter loves sweet potatoes but dinner is always last minute so we don’t have time to wait an hour. I cooked 4 sweet potatoes with your recipe and they were done in 25 minutes!

Whether you prefer plain roasted sweet potatoes with just a sprinkling of salt or like to give them an extra sweet or savory twist, they’re easy to make once you know the few key steps to success. Here’s how to do it.

How to Season Roasted Sweet Potatoes ? My personal preference is the recipe shared below. A bit of salt and a spice mixture called Herbs de Provence. It’s a mix of: thyme, marjoram, summer savoy, rosemary, mint, fennel seed, sage and lavender flowers. And it’s basically magical on these roasted sweet potatoes.

Quick tip: It was delicious & was a nice substitute for sweet potato pie.

What you need:
3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (more if you want it sweeter)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste
How to make it:
Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired. Toss to coat evenly.
Bake in the oven for 60 minutes.
Stir the sweet potatoes once or twice during roasting. Enjoy.