manda

My Instant Pot actually makes me feel like I’m a good cook. I’m not a good cook, not in “real life” (that’s why the recipes you see on this site are always easy). But in Instant Pot World, I’m doing pretty okay. I mean, I’m actually making things that my family is eating and not complaining about, and I’m able to cook chicken without messing it up, so…I consider that a win. The 21 Day Fix program is always changing, and while I do my very best and never want to mess up (perfectionist, yo) please always double check the container counts yourself. Sometimes/usally it’s late at night when I write these posts.  Ingredients 6 large eggs 1/2 cup almond milk (alternately, you could use whole milk, but it will affect your containers) 1 cup red bell pepper, diced 1 cup broccoli, finely chopped 1/2 cup cheddar cheese 1 cup water You'll also need A souffle dish or 7-cup round glass container that is safe for the Instant Pot. This is the exact one I used to make this. You'll also need to m...

THIS CABBAGE ROLL SOUP HAS ALL THE SAME FLAVORS AS CLASSIC BAKED CABBAGE ROLLS, BUT WITH WAY LESS WORK! THIS UNSTUFFED CABBAGE SOUP IS HEARTY, FILLING AND THE PERFECT CHOICE FOR AN EASY DINNER OPTION. There is so much going on here, between the meat, veggies and rice, that it’s really a complete meal in one pot. I do often serve this cabbage roll soup with a side of crusty bread or a green salad, just to round out the meal. Even my kids love this one, they didn’t even mind the cabbage pieces which normally they might not eat. I often make a double batch of this soup just so we have leftovers to eat for a few days, that’s how good it is! It’s absolutely perfect for a cold night, and the quick prep time makes it ideal for a busy weeknight. This cabbage roll soup has all the same flavors as classic baked cabbage rolls, but with way less work! This unstuffed cabbage soup is hearty, filling and the perfect choice for an easy dinner option. Ingredients 2 teaspoons olive oil salt and pepper t...

This recipe will show you how to make sopa de fideo, a Mexican noodle soup in a tomato-based broth. This simple and frugal soup does not skimp on flavour and is just what you need to warm you up on a chilly afternoon! Once the noodles are golden and toasty, pour in the tomato puree and simmer it for a couple of minutes to cook out the raw onion and garlic. Then add vegetable stock, cover and simmer until the noodles are cooked through. That’s it, soup’s done and you can garnish it as you like! This recipe will show you how to make sopa de fideo, a Mexican noodle soup in a tomato-based broth. This simple and frugal soup does not skimp on flavour and is just what you need to warm you up on a chilly afternoon! Ingredients: 1 can (400 grams / 14 oz) whole tomatoes (use fresh tomatoes in summer) Half a small onion 2 cloves of garlic 1 chipotle pepper from a can (optional) 200 grams (7 oz) fideo cut noodles or spaghetti/angel hair pasta broken into 1 inch pieces 4 cups (1 litre) vegetable st...

Ingredients : - 1 cup all purpose flour-  2 tbsp granulated sugar-  1 ½ tsp baking powder-  ¼ tsp kosher salt- 1 cup of whole milk-  1 egg- ½ tsp vanilla extract-  2 tbsp butter,  melted- 5-6 medium-sized strawberries,  sliced- sprinkles of your choice Instructions : 1. In a small bowl, mix together milk, egg, and vanilla extract. In a separate bowl, mix together flour, sugar, baking powder, and salt. 2. Make a well in the flour mixture and pour in the milk mixture, mixing well and then adding in the melted butter and stirring until combined. 3. Heat a sauté pan over medium-low heat and butter or spray it with cooking spray. Once hot, scoop ½ cup of batter into the pan. Immediately lay 3-4 strawberry slices on each pancake, gently pressing each one in. Sprinkle with sprinkles and let it cook for about 2 mins or until golden brown, flip to the other side and cook for another 1-2 mins. 4. To serve, place strawberry side up and sprinkle with confectioner...

I have been dying to try out Mongolian Beef in the Instant Pot. My General Tso’s Chicken and Better than Takeout Beef & Broccoli were amazing so I knew that Mongolian Beef would be a big hit in our house. Ingredients 1.5 pounds flank steak 3/4 cup brown sugar 3/4 cup soy sauce 2 cloves garlic 3/4 cup water 2 tbs corn starch 2 tbs sesame oil 1 cup shredded Carrots Instructions Placepot saute. Add oil, steak, and garlic. Pour in carrots, soy sauce, brown sugar, and water.  Manual High pressure 10 minutes Quick Release. Place Pot back on saute bring to a boil Whisk in cornstarch.  Continue on saute for about 2-3 minutes until sauce thickens Recipe Source: adventuresofanurse.com Nutrition Facts Instant Pot Mongolian Beef Amount Per Serving Calories  338 Calories from Fat 90 % Daily Value* Total Fat  10g 15% Saturated Fat 3g 15% Cholesterol  68mg 23% Sodium  1704mg 71% Potassium  553mg 16% Total Carbohydrates  33g 11% Sugars 28g Protein  27g 5...

This garlic chicken stir fry is a quick and easy dinner that’s perfect for those busy weeknights. Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that’s way better than take out! I used chicken breast, broccoli, mushrooms and yellow bell peppers in this dish. You can easily substitute in your family’s favorite vegetables, other great choices are snow peas, zucchini, carrots, or even celery. The veggies are cooked first, then removed from the pan and the chicken gets seared to golden brown perfection. This garlic chicken stir fry is a quick and easy dinner that's perfect for those busy weeknights! Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that's way better than take out! INGREDIENTS 1 tablespoon + 1 teaspoon vegetable oil, divided use 1 cup broccoli florets 1 cup mushrooms, halved 1 yellow bell pepper, cored, seeded and thinly sliced 1 pound boneless skinless chicken bre...

This Clean Eating Chicken Chili is absolutely delicious! I’ve made it twice since I originally posted, and it’s only been three weeks. This hearty and healthy chili recipe is lightened up with ground chicken and is a yummy clean eating recipe PLUS it’s 21 day fix approved. INGREDIENTS: 1 tbsp olive oil 1 lb ground chicken 1 onion, chopped 1 red bell pepper, diced 1 cup chicken broth 1 can black beans 1/2 cup frozen corn 1 can fire roasted tomatoes (14oz) 1 can tomato paste (roughly 1/4 cup) 1/4 cup applesauce 1 tbsp ground chili powder 1 tsp cumin 1 tsp oregano 1 tsp thyme 1 tsp garlic 1/2 tsp cayenne DIRECTIONS: Heat a large pot over medium heat and add the olive oil. Once that is heated add the ground chicken and scramble fry until it’s cooked (about 7-8 minutes). Add the onion and red bell pepper and cook for 3 minutes. Add the rest of the ingredients and bring to a boil. Cover the pot and bring it down to a simmer for 50 minutes. Check on it at the 30 minute mark to give it a good ...

A creamy shrimp scampi lasagna featuring shrimp, veggies, and plenty of melted cheese. A hit at family parties! My favorite way to prepare this meal is to layer the ingredients in a pan on the weekend (or during the weekdays) and bake at night whenever it works best for our family. That’s what makes it so simple. Well, that and the yummy shrimp from SeaPak. Just heat them up and toss them in for a fresh coastal taste of seafood. A creamy seafood lasagna featuring SeaPak® Scampi and Popcorn Shrimp. Ingredients 1/4 cup all-purpose flour 9 no-boil lasagna noodles 1/4 cup butter or margarine 1/2 cup celery chopped 1/2 cup carrots chopped 2 cloves garlic finely chopped 2 cups half-and-half 1 and 1/3 cup chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper 1 egg slightly beaten 1/2 cup grated Parmesan cheese 1 container 15 oz ricotta cheese 1 package SeaPak Scampi 12 oz., heated according to package instructions 1 package SeaPak Popcorn Shrimp Party Size, heated according to package instructi...

It’s crispy, it’s tender, it’s full of flavor, and it’s vegan! This spicy fried cauliflower “chicken” is just as delicious as the real thing, but no chickens were harmed, and it’s so much healthier. Cauliflower is a great replacement for chicken in this recipe because it’s juicy, hearty, and tender. The double batter guarantees a perfect crunch! Becoming vegan has opened my eyes up to the many ways of preparing Southern staples without using animals. In every case, the vegan recipe is as delicious and fulfilling as the non-vegan alternative. So much of what we like about a traditional recipe is the seasoning, and technique. As you’ll see in this recipe, you can use classic fried chicken seasoning (which is accidentally vegan) and the same technique of double battering and dredging cauliflower through seasoned flour. Just like my Nana does it! This spicy fried cauliflower recipe has been updated since I created the video. The flax "egg" has been replaced with arrowroot which i...

Honestly, this is an easy recipe, it doesn’t require any special culinary skills. I promise. As you can see, it makes a fantastic BLT, and you could also dice the mushrooms and put them in a salad, or put the slices on the side of a tofu scrambler. Anything that bacon can be added to, you can add these mushrooms to. How about putting the strips on a grilled veggie burger for a “bacon” burger? Smoky, savory, Portobello bacon. Makes a great BLT. Ingredients 1 tablespoon coconut oil One large Portobello mushroom – washed and patted dry 1/4 cup maple syrup 2 tbsp liquid smoke sea salt to taste Pepper to taste US Customary - Me Instructions In a bowl that is large enough to marinate the mushroom slices combine the liquid smoke, maple syrup, salt, and pepper. Cut the mushroom into thin strips, no more than a 1/4 of an inch thick, and marinate both sides in the liquid mixture. At least 15 minutes per side. Heat the oil in a medium skillet and cook the mushrooms for 3 minutes, flip and cook fo...

This Asian Style Chicken Spinach Pasta Salad, tossed in a sesame oil and soy sauce-based dressing, is a refreshing, Asian-inspired side dish perfect for picnics.  This is great for lunch, a light main meal, or even a supper-time side dish. Serve it for the family, or make it ahead for your next barbecue. Summer will be here before we know it, and this quick, colorful, and oh-so tasty cold, oriental noodle salad will pair perfectly with the season! Ingredients 1 lb rotini pasta 1/2 cup olive oil 1/4 cup sesame seeds 1/3 cup soy sauce 1/3 cup rice vinegar 1 tsp sesame oil 3 tbsp sugar salt & pepper to taste 3 cups diced or shredded, cooked chicken 2 cups fresh baby spinach leaves 1/4 cup roughly chopped fresh cilantro 1 cup shredded carrot 1/2 cup sliced red bell pepper strips optional Instructions Cook the pasta according to package directions. Drain and run under cold water to stop it cooking, stirring occasionally. Set aide once the pasta's cool to the touch. Let a medium size...

Cheesecake! Bananas Foster! Can you say…..heavenly dessert?  This starts with a perfect cheesecake.  Want to know how I got this cheesecake? I did not make it.  It was gifted to me.  Yup! My friend and I get together to bake on school vacations.  Well, she needed to make a cheesecake for her daughter’s science project.  She was testing if it would crack using the method below.  Curious about the results? It did not crack! After baking it, she gifted it to me to “play” with.  Now THAT is friendship.  I had my heart set on a bananas foster cheesecake so that is what I turned it into.  Bananas cooked in butter and hot, brown sugar=perfection.  This is a winner! Bring on the bananas foster cheesecake….. Ingredients 2 Sara Lee pound cakes (Or click here to bake your own) 2 containers cool whip (Or click here to make your own) 1 package instant vanilla pudding (prepared according to package directions) One batch Bananas Foster (recipe bel...

An easy and healthier version of the popular Chinese cashew chicken dish, using cauliflower instead of chicken. This dish is ready in less than 30 minutes! I love recipes that include cashews, so it’s no surprise that I really enjoy cashew chicken. This is a homemade and healthier take on cashew chicken. The lightened up sauce is savory and flavorful. It’s thick enough to completely coat all the uneven edges of the cauliflower pieces and pairs very well with it as well. An easy and healthier take on cashew chicken. Ready in less than 30 minutes. INGREDIENTS: 1 tbsp olive oil or canola oil 1 small head of cauliflower, cut into bite-sized florets 1 red bell pepper, seeds and stem removed and cut into bite-sized squares 1 green bell pepper. seeds and stem removed and cut into bite-sized squares 1 cup unsalted whole cashews or cashew halves 2 green scallions, finely sliced SAUCE 4 garlic cloves, minced 3 1/2 tbsp hoisin sauce 1 1/2 tbsp rice vinegar 1 1/2 tbsp low sodium soy sauce 1 tbsp l...