prep time: 20 minutes       cook time: 20 minutes       total time: 40 minutes       servings: 4-6instant-pot-cheeseburger-mac-and-cheeseimg_0650

ingredients
1 T olive oil
1 lb. lean ground beef
1 medium sweet onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1.5 tsp paprika
1/2 tsp dried oregano
3 c beef stock
1 (15 oz.) can tomato sauce
16 oz. elbow macaroni
kosher salt & pepper, to taste
1.5 c shredded mild cheddar cheese
1/2 c heavy cream
2 T chopped parsley

directions

  1. set instant pot to the saute setting. heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. add onion and bell pepper, and cook, stirring frequently, until tender, about 2-3 minutes. stir in garlic, paprika, and oregano until fragrant, about 1 minute.
  3. stir in beef stock, tomato sauce and pasta; season with salt and pepper, to taste. press “pressure cook” until you’ve selected “more” and select pressure to “high pressure.” set the timer for 5 minutes. make sure the vent is sealed.
  4. when finished cooking, quick-release pressure.
  5. stir in cheese and heavy cream until cheese has melted, about 1-2 minutes; stir in parsley.
  6. serve immediately.

source
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slow cooker chili mac

December 8, 2019

prep time: 15 minutes      cook time: 6 hours      total time: 6 hours 15 minutes       servings: 6chili-mac_exps_tohdj20_13394_e08_07_3b-696x696

ingredients
1 lb. lean ground beef, cooked and drained
1 (16 oz.) can beans, undrained
2 large green bell peppers, chopped
1 large onion, chopped
1 (8 oz.) can tomato sauce (could also substitute with diced tomatoes and some spaghetti sauce)
1 (16 oz.) can of corn
2 T chili seasoning mix
2 garlic cloves, minced
———————————-
1 pkg. elbow macaroni, cooked and drained
salt and pepper to taste
shredded cheese, sliced jalapeno pepper, sour cream, and salsa (optional)

directions

  1. in a slow cooker, combine the first 8 ingredients (above dotted line).
  2. cover and cook on low for 6 hours or until heated through.
  3. stir in macaroni.
  4. season with salt and pepper.
  5. if desired, top servings with cheese, jalapeno, sour cream, and salsa.

source – taste of home, december/january 2020

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cajun shrimp and rice

June 30, 2019

prep time: 30 minutes       cook time: 40 minutes       total time: 1 hour 10 minutes        serves 4cajun-shrimp-and-rice-50529501-0619_horiz

ingredients
3 T extra virgin olive oil
12 oz. andouille sausage, thinly sliced
1 onion, finely chopped
2 celery stalks, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
kosher salt and ground pepper
2 large tomatoes, cored and sliced (or 1 15 oz. canned tomatoes)
1 c long-grain white rice (cooked in rice cooker)
1 lb. medium shrimp, peeled and deveined
parsley
1/4 c thinly sliced scallions, to top (optional)

directions

  1. season shrimp with salt and pepper and set aside.
  2. heat 2 T oil in a large skillet over medium-high. add sausage; cook, stirring, until browned, about 5 minutes.
  3. add remaining oil, onion, celery, bell pepper, garlic, and 1/2 tsp salt. cook, stirring until vegetables are soft and golden, about 7 minutes. season with salt and pepper.
  4. add tomatoes and rice; cook over high heat, stirring, 1 minute.
  5. add shrimp and cook just to get hot. add parsley.
  6. sprinkle with scallions before serving. (optional)

sourcemartha stewart living, july/august 2019

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serves 8      prep time: 20 minutes      cook time: 1 hour      total time: 1 hour and 20 e6ae8ff1-9916-4f91-a1f1-f864c62ab50fminutes

ingredients
1 lb italian sausage
1/2 c onion, chopped
2 cloves garlic, minced
1 red bell pepper
2 c spinach
1/2-3/4 jar (26 oz.) red pasta sauce of choice
1 bag (25 oz.) frozen cheese-filled ravioli
2.5 c shredded 5-cheese italian cheese blend (10 oz.)

directions

  1. heat oven to 350 degrees. in a skillet, cook sausage, onion, garlic, and bell pepper over medium-high heat 5-7 minutes, stirring occasionally, until no longer pink; drain. stir in pasta sauce and spinach. add salt and pepper, as desired.
  2. in ungreased 13×9 inch (3-qt.) baking dish, spread 1 cup of sausage mixture. arrange half of the ravioli on top; sprinkle with 1 cup of the italian cheese. top with remaining ravioli, sausage mixture and remaining 1.5 c cheese.
  3. cover with foil; bake 45 to 50 minutes or until thoroughly heated. remove foil; bake 10 minutes longer or until cheese is melted. let stand 15 minutes before serving.
  4. to freeze baked casserole: cover baked casserole with foil, then in double layer of plastic wrap; freeze up to 3 months. to thaw and bake, thaw in refrigerator overnight or until completely thawed. remove plastic wrap; leave foil cover on. bake 50 to 65 minutes at 350 degrees until center is hot (165 degrees).

source

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yields 4 servings        prep time: 15 minutes       cook time: 20 minutes       total time: 35 minutesteriyaki_grilled_chicken_veggie_rice_bowls3

ingredients
teriyaki sauce
1/2 c low-sodium soy sauce
1/2 c water
3 T packed light-brown sugar
3 T honey
3 cloves garlic, minced (1 T)
1 T minced ginger
1 T rice vinegar
1.5 T cornstarch

chicken, veggies, and rice
3.5 T olive oil
1.5 lbs boneless skinless chicken breasts
ground black pepper
1 medium zucchini, diced into half moons (1.5 c)
1.5 c matchstick carrots
2.5 c diced broccoli florets
2 c rice
sesame seeds, optional

directions

  1. in a small saucepan, whisk together soy sauce, 1/4 c + 2 T of water, brown sugar, honey, garlic, ginger, and rice vinegar. bring mixture to a light boil over medium-high heat. whisk together cornstarch with remaining 2 T water, then add to sauce mixture in saucepan. reduce heat slightly and allow to boil 1 minute, stirring constantly. remove from heat, set aside.
  2. brush both sides of chicken with 1.5 T olive oil and season with pepper. preheat a grill over medium-high heat (about 425-450 degrees). brush grill grates lightly with oil then grill chicken until center registers 160-165 degrees on an instant read thermometer, about 4 minutes per side. remove and let rest 5 minutes then dice into cubes.
  3. heat remaining 2 T olive oil in a saute pan over medium-high heat. add zucchini, broccoli, and carrots and saute 4-5 minutes until crisp tender.
  4. layer rice into 4 bowls, then top each with 1/4 of the chicken and 1/4 of the veggies. drizzle desired amount of teriyaki sauce over tops. sprinkle with sesame seeds. serve warm.

source

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