IP Chicken and canned Biscuits

 

Instant Pot Chicken and canned biscuits

RECIPE USING RAW CHICKEN:

3 cups chicken broth (or water)

Two cans cream of chicken soup

Two thick raw chicken breasts

1 can jumbo biscuits

 salt, pepper, thyme, basil

Add chicken, broth/water, soup and seasonings into pot. Do not stir. 

Cook on high pressure for 20 minutes. (If chicken is frozen add 5 min)

5 mins NR then quick release

Open pot, shred chicken to chunks 

Cut each biscuit into 4 pieces

Mix into pot

High pressure 3 minutes. QR

RECIPE FOR COOKED CHICKEN:

2 cooked chicken breasts chopped 

3c water

3 chicken bullion cubes 

2 cans cream of chicken soup 

Basil, thyme, parsley, salt and pepper

1 can of 8 biscuits, each cut into 4’s

Add water and bullion cubes to pot

Dump in chopped chicken 

Dump in both cans of soup

DO NOT STIR

Sprinkle seasonings on top of soup

DO NOT STIR

Cook on high 6 min, quick release

Open lid and dump in biscuits. 

STIR

Reset lid and cook for 3 min and quick release.

Add cooked peas if you like.

Sweet slaw

 

Sweet slaw. 1 bag shredded cabbage with carrots, as much as you want of sun flower seeds and craisins; and half bottle of poppyseed dressing. Oh and a chopped up green onion. Delish!!!

Brats Sheet Pan Meal

l don’t know why I’ve never made a sheet pan meal before but I will definitely be making it again!!! It was soooo easy and tasty! Stay tuned! 

lngredients:

• 
  
  
  ▢ 4-6 uncooked bratwurst or sausage
• ▢ 4-6 potatoes halved or quartered depending on size
• ▢ asparagus with ends trimmed
• ▢ olive oil
• ▢ garlic minced
• ▢ salt
• ▢ black pepper

Directions:

• Preheat oven to 400°F. Place the brats, potatoes, and asparagus in a large mixing bowl. Add the oil, garlic and salt and pepper. Still until coated. Dump on large baking sheet and spread out evenly. I used tinfoil on top for easy clean up (spray with non-stick spray…I didn’t do this and the potatoes and sausage stick!) Put the baking sheet in the oven.
• Roast for approximately 30-35 minutes, until the brats and the vegetables are hot and lightly browned on the edges.

Notes

1. You don’t really have to have exact measurements for this. I just eyeballed it for the 4 of us. It needed more seasoning. I’ll do more next time for sure.2. Kielbasa or Polish Sausage may be substituted for the brats in this recipe just cut the bigger sausage into smaller sections. This recipe can easily be doubled by using two sheet pans. Rotate the pans halfway through the cooking time if your pans are on different racks. Allow about 10 additional minutes cooking time for a doubled recipe.3. You can use whatever potatoes and veggies you prefer.

Faith’s Taco Salad

I had some leftover cooked hamburger in the freezer so I thought I’d grab a few things at ALDI to make a taco salad. You can use any variety of the items I have listed. I just threw this together and the family loved it! It’s a keeper for sure!

Faith’s Taco Salad

Ingredients:

Shredded iceberg lettuce

Cooked hamburger with taco seasoning (I used fajita seasoning)

Bag of 90 second quinoa/brown rice 

Can of black beans, rinsed

Can of whole corn, drained

Shredded Mexican cheese

Jar of chunky salsa

Bag of nacho cheese flavored Doritos, crushed

Sour cream (I forgot this but it would be delish)

Salad dressing, optional (I used Ranch but French or whatever your favorite would be good too)

Directions:

1. Start with the lettuce and add to your large salad bowl. 

2. Then add some of each thing on top of the lettuce. 

3. Stir and enjoy!

NOTES: I put each item in its own bowl so each person can pick what they want in their own salad. You could also put everything in a large bowl mixed together for a potluck but be aware the Doritos and lettuce will get soggy fast. 

Grandmas enchiladas

 

My mom was married to a Mexican man for a very short time when I was about 5. This is how she learned to make enchiladas. Yesterday was her 78th birthday. (I’m naming them “grandmas enchiladas” because this blog is for my kids). ❤️❤️❤️😋😋😋

Grandmas enchiladas

Ingredients:

• Flour tortillas burrito size (about 10)
• Large can of mild red enchilada sauce
• 2# hamburger 
• 1 small yellow or white onion diced small
• 1 can corn drained
• 1 can large black olives drained
• 4 cups shredded Mexican cheese
• 1 packet taco seasoning
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°
2. Brown hamburger and diced onions with taco seasoning.
3. Add can of corn. Taste and add salt and pepper as needed.
4. Simmer until it’s heated through.
5. Pour some enchilada sauce in the bottom of a 9 x 13“ baking dish.
6. Take one tortilla and add in some of the meat mixture. Add 4 to 5 black olives on top of that and cover with some shredded cheese. Roll tightly into an enchilada.
7. Continue to do this until the pan is filled with enchiladas. Push them together so they are in their tightly.
8. You may have some meat left over as well as olives, tortillas, cheese, etc. You can use these for quesadillas for lunch the next day. LOL
9. Once you have the tortillas filled and rolled into enchiladas, pour the remainder of the enchilada sauce on top covering the enchiladas. Add whole black olives to the top and cover with remaining cheese.
10. Depending on how filled up your pan is, you may need to tent the top of the tinfoil so it doesn’t stick to the cheese.Cover the pan with the tinfoil.
11. Bake for 35 to 45 minutes until everything is hot and bubbly.
12. This makes a large pan and serves probably 6 to 8. ENJOY!!!

Low carb chicken broccoli bake

 

I’m trying to find super easy recipes since diagnosed with AFib. This is one of the easiest dump meals and a hit with the family! 

Low Carb Chicken Broccoli Bake

Ingredients:

1 bag (22oz <1.37pounds>) frozen Tyson grilled and ready diced chicken breast

1 bag (2pounds)  frozen broccoli florets

1 jar (25.1 oz) Ragu classic Alfredo sauce

2-3 cups shredded Monterey Jack cheese

Parmesan cheese (the one you put on spaghetti)

Garlic powder, pink salt and pepper to taste

Directions:

1. Preheat oven to 375°.

2. Pour bag of frozen chicken into a 9x13 baking dish. 

3. Pour bag of frozen broccoli on top of chicken.

4. Pour jar of sauce over the broccoli. 

5. Sprinkle with garlic powder, salt and pepper. Do not stir.

6. Cover with foil and bake for 40 min. After 40 minutes, stir, cover then put back in for 20 more minutes.

7. Remove from oven. Uncover and stir. Sprinkle Monterey Jack cheese over the top. Sprinkle some Parmesan cheese on top. 

8. Return to oven uncovered for about 5 min until cheese melts. Serve and enjoy! Makes enough for about 4-6.

NOTES: You don’t really have to measure but remember the meat and broccoli will shrink after heating. If using rotisserie chicken and fresh broccoli you don’t have to heat as long. Also, you could probably make this in the crock pot following the same steps. 

Hamburger, cheese and rice casserole

 

This has to be one of the easiest casseroles on the planet. Especially if you have precooked hamburger! It’s a family favorite. 

Hamburger, cheese and rice casserole

1 lb ground beef

1/2 medium onion, diced or some dried minced onion

1 can(s) cream of chicken soup*

1 can(s) cream of mushroom soup

1 1/2 empty soup can of milk

2 c instant white rice (not cooked first)

2 c shredded cheddar cheese

salt & pepper to taste

Directions

1. Brown beef and diced onion. Season with salt and pepper. Drain well.

2. Preheat oven to 375*. Have a 9x13 baking dish ready.

3. In a medium bowl stir together rice, soups, and cheese.** Add meat and onions and stir. Add salt and pepper. 

4. Cover with foil and bake 35-45 minutes, or until bubbly.

*I only had 2 cans of cream of mushroom soup and it was delicious. 

**If you’re using precooked hamburger you can just put everything in the 9x13 and stir it all together so you have a one dish meal and don’t have to wash an extra bowl. 

Easy slow oven baked St. Louis Style Pork Ribs

 

I had these in the freezer for a year. 😬 I was scared to try them but they were a-maz-ing!!! Here’s my own recipe, I hope you enjoy it!

Easy Slow Oven Baked St Louis Style Pork Ribs

3-5 pounds St Luis Pork Ribs, thawed

Bottle of bbq sauce

Steak seasoning

Paprika 

Heat oven to 350°. 

Take out ribs from packaging. 

Remove membrane from back side of ribs. It’s sometimes hard to do so if you can’t do it, it’s ok, you can still eat it.

Rinse ribs in cold water and pat dry. 

Place on large, foil lined baking sheet. 

Heavily sprinkle steak seasoning then paprika on both sides. 

Cover tightly with foil. 

Bake in oven for 2 1/2-3 hours. 

Remove from oven, uncover, pour bbq sauce on both sides and spread to cover all ribs evenly. 

Return to oven lightly covered with foil for an additional 30 minute.

Remove from oven and let rest 5-8 minutes. Cut and serve! 

Chicken noodle casserole

 

CHICKEN NOODLE CASSEROLE

Ingredients:

1 16oz box of any shape pasta

2 c chopped cooked chicken

2 cans cream of chicken soup

1 c mayonnaise

1 c milk

2 c shredded medium cheddar cheese

Salt and pepper to taste

Dried parsley (optional)

Directions:

Preheat oven to 350.

1. Cook pasta according to directions on box, drain.

2. In the large pot you just cooked pasta, add milk, both cans of soup, mayonnaise and cheese, salt and pepper and stir.

3. Add chicken and stir.

4. Add pasta and stir.

5. Pour into greased 9x13 pan. Sprinkle some dried parsley on top (I like it for some color but it's optional).

6. Cover and bake for 35 min until hot and cheese is melted.

Serves 6

Baked Rice

 

BAKED RICE

I’M NEVER COOKING IT ON THE STOVE AGAIN! 🤣😋

Ingredients: 

2 1/2 cups rinsed white rice (NOT minute or instant rice!)

4 cups boiling water

1/2 stick butter, sliced

and some salt. 

Directions:

Pour boiling water in 9x13 pan. 

Add butter and salt. Add rice and stir until butter is melted. 

Cover *tightly* with foil. 

Bake 375 for 25 min. Let sit 5 min. 

Uncover, fluff and serve.

This made about 8-10 servings.

Rice, easy recipe, baked, one dish