Manicotti
Growing up, my Mom would let us pick what she made for dinner on our birthdays. It was always fun to choose our favorite dish. Often times, this was my dinner of choice on my birthday. It’s hard to not love manicotti. When I left …
Month: February 2020
Copycat Olive Garden House Salad
I don’t know about you, but I could go to Olive Garden and be completely satisfied just eating their salad and breadsticks. Anyone else?? This salad is a cinch to throw together and will give the restaurant’s version a run for their money. All you …
Double chocolate, peanut butter chip cookies
I am always in the mood for chocolate and peanut butter. These are one of my top 5 favorite cookies. This rich, chocolate cookie is loaded with peanut butter chips and white chocolate chips and pairs perfectly with a tall glass of milk.
Side note: This cookie dough might be better than the actual cookie. Keep in mind that there are raw eggs in the dough, so proceed at your own risk.
If you are a lover of all things peanut butter and chocolate, this cookie will be right up your alley. This rich chocolate cookie is loaded with white chocolate chips and peanut butter chips. Pair it with a glass of milk for the perfect way to satisfy any sweet tooth.
| Prep Time | 10 minutes |
| Cook Time | 9 minutes |
| Passive Time | 5 minutes |
| Servings |
dozen
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Ingredients
- 1/2 C shortening butter flavored
- 1/2 C butter unsalted
- 1 C brown sugar packed
- 1 C granulated sugar
- 2 tsp. vanilla
- 2 eggs room temperature
- 2 1/2 C flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp salt
- 6 Tbsp. unsweetened cocoa powder
- 1 C peanut butter chips
- 1 C white chocolate chips
Ingredients
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Instructions
- Preheat the oven to 350 degrees.
- Cream together the butter flavored shortening, butter, brown sugar and granulated sugar.
- Add the vanilla and eggs, until fully combined.
- In a separate bowl, whisk together all remaining dry ingredients. Add the dry ingredients to the mixing bowl and mix until fully incorporated.
- fold in the white chocolate chips and peanut butter chips.
- Using a cookie dough scoop, drop dough onto an ungreased cookie sheet. Bake for 8-10 minutes, being careful to not overtake. Allow them to cool for 2 minutes before transferring them to a cooling rack.
Mexican Meatball Soup
I just got home from a long weekend at Disneyland. It was so much fun and the perfect temperature in southern California. We returned home to Idaho and I encountered 2 major problems! 1: It is FREEZING cold. 2: I am in dire need of …
Cheesy Chicken, Broccoli and Rice
One thing you will learn about me is that I don’t use a lot of canned soups in my recipes. There are a few dishes that are an exception to that rule, but for the most part, I prefer to use wholesome ingredients from my …
Instant Pot Meatloaf
Don’t keep scrolling just because you saw the word “meatloaf”. Trust me, I understand, I didn’t used to love meatloaf either. In fact, I really didn’t even LIKE meatloaf! When I was growing up, I wasn’t particularly fond of meatloaf, so when I got married and had a family of my own, I chose to not make it… like ever!
Fast forward about 15 years after I was first married. It was one of those evenings you get home from work and realize that you have a starving family and really, really need to go to the grocery store. Insert… what can I make with 2 pounds of ground beef and whatever else you might find in my empty pantry?? Answer: Meatloaf! I bit the bullet. I hopped on Pinterest to see if I could find a meatloaf recipe for the Instant Pot. I didn’t like what I found, so I adapted my own and guess what happened? It was delicious. My entire family has now converted to the meatloaf loving side.
What is the point of my story? I actually CHOOSE to make meatloaf now and my kids ask me to make it. The best thing about it? I always have the ingredients on hand at home, which make this meal a go-to when I am in dire need of a trip to the store and can’t force myself to do it. The other plus, it is made in your Instant Pot, so you can literally have dinner on the table in less than 40 minutes.
| Prep Time | 15 minutes |
| Cook Time | 17 minutes |
| Servings |
people
|
Ingredients
- 2 Lbs Ground Beef
- 1/2 C. Italian Style bread crumbs
- 1/3 C. shredded parmesan cheese
- 1/3 C. dried minced onion
- 2 cloves garlic minced
- 1 large egg
- 3 tsp. Worcestershire sauce
- 1/2 tsp. basil
- 1/2 tsp. Oregano
- 1/2 tsp thyme
- 1/2 tsp Italian seasoning
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. olive oil
- 1 medium yellow onion minced
- 1 C. Ketchup
Ingredients
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Instructions
- In a large bowl, combine ground beef, Italian bread crumbs, shredded parmesan cheese, dried onion, egg, garlic, Worcestershire sauce, basil, oregano, thyme, Italian seasoning, salt and pepper. Use your hands to combine, so you don't over mix.
- Form the beef mixture into a loaf and set aside.
- Using the sauté feature on your Instant Pot, on the high setting, add the olive oil. When hot, add the onion. Sauté for about 4 minutes until the onion is fragrant and translucent.
- Turn off the heat and add the ketchup and beef broth. Stir to combine. Remove about 1 cup of sauce and set aside.
- Add the meatloaf to the Instant Pot.
- Top with remaining sauce.
- Secure the lid on the Instant Pot, close the vent and cook on high pressure for 17 minutes. When done, let the pressure release naturally for 10 minutes before quick releasing any remaining pressure. Serve immediately, topped with the remaining sauce from the cooker.
Beef Stroganoff
This is one of those recipes that has been around for ages. It never gets old and there is no reason to change it. Comfort food at its best! The majority of the ingredients are probably already in your fridge and pantry, so run to …
Homestyle Chili
Is anyone else feeling like winter is never going to end this year? The snow really is beautiful, but I am certainly ready to feel the warm rays of sunshine on my face. I am confident that I am not the only one feeling this …
Coconut Chicken Stir Fry
I got this recipe from my friend Maren. She oozes all things health, beauty and goodness… and this recipe of hers is no exception. On a side note, I am going to throw out a shameless plug. Maren is the owner of M_Artistry and is hands down the best permanent make-up artist in the universe. She specializes in brows and her work is flawless. Check her out on Facebook and Instagram and if you are somewhat local to Idaho Falls, Idaho and are looking into permanent makeup, SHE IS YOUR GAL!
Okay, back the recipe. This Coconut Chicken Stir Fry is so quick and easy and uses only 7 ingredients. It is packed with protein, loaded with veggies and low in sodium. It is perfect for meal prepping for your lunches or just a quick weeknight dinner.
This recipe uses broccolini or baby broccoli, but you could easily substitute regular broccoli florets if you are not able to find broccolini at your local grocery store. The carrots are peeled into thin ribbons using a regular vegetable peeler.
You will want to use a really large skillet, there is a lot of food in one pan, but it does cook down quite a bit.
I promise you, this will become part of your regular dinner rotation. It is so incredibly tasty, its healthy and it is super quick to whip up.
Simple, clean ingredients make this easy dish a weeknight essential. Coconut oil and coconut aminos give the chicken a great coconut flavor. Combine the chicken with eggs, broccolini and carrots and this protein packed, low carb dinner will be a staple in your household.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
|
Ingredients
- 2 Tbsp. coconut oil
- 2 Lbs. Chicken breasts or thighs boneless, skinless
- 3 cloves garlic pressed
- 6 large carrots peeled into ribbons
- 3 small bunches broccolini or baby broccoli
- 4 large eggs
- 1/2 C. coconut aminos
- dash pepper
Ingredients
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Instructions
- Cut chicken into 1" chunks. lightly sprinkle with pepper.
- Add coconut oil to large skillet. Cooking on medium high, add chicken and pressed garlic to skillet and cook until chicken is no longer pink and juices run clear.
- Add broccolini and carrot ribbons. Cook until broccolini is still firm, but heated through.
- push chicken and veggie mixture to one side of the skillet, make space for the eggs. Crack the eggs in the pan.
- scramble the eggs in the pan until they are almost cooked completely.
- Once the eggs are mostly cooked, you can start to incorporate into the rest of the mixture.
- Mix thoroughly and add the coconut aminos. Serve immediately.
Mexican Restaurant Style Salsa
During the months of August and September, I have sweet, vine-ripened tomatoes coming out of my ears. Making salsa with my garden tomatoes is one of my very favorite things to do! We eat a lot of fresh salsa during those late summer months. That …