Main Dishes

Cheesy Instant Pot Chicken Veggies and Rice

Dear Sis,

I made this dish during our visit, but this time I didn’t burn it. The sauté function heats very quickly. I learned the hard way that it is best to have all your food prep complete before go time, and to stay close by to stir frequently.

Cheesy Instand Pot Chicken Veggie Rice
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Ingredients
  1. 2 chicken breasts, cubed
  2. 1 onion, diced
  3. 1 T minced garlic
  4. 2 T avocado oil
  5. 1 t ground pepper
  6. 1 t salt
  7. 2 c uncooked rice
  8. 3 1/2 c chicken stock
  9. 1 (10.5 oz) can cream of chicken soup
  10. 2 c shaded colby cheese
  11. 1 (12 oz) pkg. frozen mixed vegetables
Instructions
  1. Using the sauté function, panfry chicken, onion, and garlic in oil, stirring frequently to prevent sticking. When cooked through, cancel sauté function and stir in salt, pepper, and rice.
  2. Add chicken stock and place lid on Instant Pot. Set to manual cook and put 8 minutes on the timer.
  3. Quick release pressure. Stir in soup, cheese, and vegetables until cheese is melted and vegetables are warmed.
Adapted from Six Sisters' Stuff
Adapted from Six Sisters' Stuff
Tag Sis, You're It! http://www.tagsisyoureit.com/
Love,

b

Chicken Cordon Bleu

Dear Sis,

Here is another great freezer meal. I think Nate would like it too:)

Chicken Cordon Bleu
Yields 12
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Ingredients
  1. 6 chicken breast, sliced horizontally
  2. 1/2 c unbleached flour
  3. 5 eggs, beaten
  4. 2 c Italian breadcrumbs
  5. 12 slices Swiss cheese
  6. 12 slices turkey ham
On Cooking Day
  1. 2 t melted butter, per roll
Instructions
  1. Lay out three shallow dishes. Place flour in first, egg in the second, and 1/2 c of breadcrumbs at a time in the third. Set aside.
  2. Roll out each piece of chicken on a cutting board until thin, approximately 1/2 inch.
  3. Bread each piece of chicken by dipping it in flour, egg, and breadcrumbs. Set aside.
  4. Fold each slice of cheese into quarters. Wrap each folded cheese slice into a slice of turkey ham. Set aside.
  5. Place a turkey ham wrap at the narrow end of a slice of chicken and roll up. Secure chicken rolls with toothpicks, if cooking now, or with plastic wrap, if freezing for later use in freezer bags.
Thawing Instructions
  1. Unwrap frozen chicken rolls and arrange in greased baking dish. Refrigerate until thawed.
Cooking Instructions
  1. Preheat oven to 350. Brush each roll with melted butter. Bake 45 minutes, or until internal temperature reaches 165 degrees.
Adapted from Fix Freeze Feast by Kati Neville and Lindsay Ahrens
Adapted from Fix Freeze Feast by Kati Neville and Lindsay Ahrens
Tag Sis, You're It! http://www.tagsisyoureit.com/
Our simple sides are frozen green beans, sautéed and Rice-a-Roni pilaf. I hope this meal works well for your family too!

Love,

b

Creamy Tomato Tortellini Soup

Dear Sis,

I have always loved Tomato Basil Soup. I make it on occasion, but I’m really the only one who enjoys it. I have longed for a family friendly alternative for some time. Today I found it!

Cream Tomato Tortellini Soup
Serves 6
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Ingredients
  1. 1/4 c unsalted butter
  2. 1 onion, diced
  3. 1 T minced garlic
  4. 1/4 c unbleached flour
  5. 3 c vegetable stock
  6. 1 (14.5 oz) can diced tomatoes
  7. 1 (8 oz) can tomato sauce
  8. 1 t Italian Seasoning
  9. 1/4 t salt and pepper
  10. 1 (8 oz) pkg. refrigerated cheese tortellini
  11. 2 c fresh spinach leaves
  12. 3/4 c heavy cream
  13. 1/2 c grated parmesan
  14. 1/4 c fresh basil, torn
Instructions
  1. Melt butter over medium heat in a thick bottom stock pot. Sauté onion.
  2. Stir in garlic and flour. Stir until thick and smooth.
  3. Whisk in vegetable stock gradually, bringing to a boil between additions.
  4. Stir in diced tomatoes, sauce, Italian seasoning, salt, and pepper. Return to a gentle boil.
  5. Add tortellini and cook until tender.
  6. Remove from heat. Stir in spinach, cream, parmesan, and basil.
Adapted from Tastes Better from Scratch
Adapted from Tastes Better from Scratch
Tag Sis, You're It! http://www.tagsisyoureit.com/
Love,

b

P.S. I got some great pictures of the kids together this morning!

Mac n Cheese… Can You Guess the Secret Ingredient?

Dear Sis,

Today we made Macaroni and Cheese with a secret ingredient. One would never guess it was butternut squash!!!!!

 

Butternut Squash Mac n Cheese
Serves 8
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Ingredients
  1. 1 small butternut squash, peeled, seeded, and chopped
  2. 2 c chicken stock
  3. 2 t dijon mustard
  4. 2 c shredded Gouda
  5. 3 c shredded Cheddar, divided
  6. 1 c whole milk
  7. 3/4 c greek yogurt
  8. 1 pound mini penne, cooked
  9. 2 T butter, melted
  10. 1 c Italian breadcrumbs
Instructions
  1. Preheat oven to 400 and grease a 9x13 inch casserole dish.
  2. Simmer squash in stock for 15 minutes. Puree with an immersion blender until smooth.
  3. Stir in mustard and 2 c each gouda and cheddar until melted and smooth. Stir in milk and yogurt until smooth.
  4. Stir in cooked pasta. Add salt and pepper to taste. Pour into prepared casserole dish.
  5. Top with a mixture of breadcrumbs, remaining c of cheddar, and melted butter.
  6. Bake 20-25 minutes until bubbly and warmed through.
Notes
  1. When smaller batches are desired, I used two 8x8 pans and freeze one for later. Don't bake the one for the freezer until it is thawed and ready to go on serving day.
Adapted from The Ultimate New Mom's Cookbook by Aurora Satler & Allison Childress
Adapted from The Ultimate New Mom's Cookbook by Aurora Satler & Allison Childress
Tag Sis, You're It! http://www.tagsisyoureit.com/

This is my new favorite mac n cheese recipe! Though I probably still use my old one on time crunch days:)

Love,

b

Homemade Nachos

Dear Sis,

The final week of July, I was sick. Between being sick and pregnant I didn’t have energy for much, so Josh picked up Taco Bell one night for dinner. He picked up Nachos to go with our usual Tacos and Chicken Quesadilla. The Nachos were okay, but it gave me a notion that Nachos could be really delicious homemade! They are:)

Chicken Nachos
Serves 6
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Ingredients
  1. 6 oz corn tortilla chips
  2. 2 T avocado oil
  3. 1/2 an onion, chopped
  4. 2 c baby spinach
  5. 1 (15 oz) can pinto beans, rinsed and drained
  6. 8 oz salsa
  7. 1/2 t cumin
  8. 1 t garlic powder
  9. 2 c shredded rotisserie chicken
  10. 2 c shredded cheddar cheese
  11. 1 jalapeño pepper, diced
  12. 1 c chopped tomato
  13. 1 green onion, chopped
  14. sour cream
Instructions
  1. Preheat oven to 350. Line a jelly roll pan with foil. Scatter with chips.
  2. In a skillet over medium-high heat, sauté onion in oil. Add spinach, beans, salsa, and seasonings. When heated trough, mash. Remove from heat. Scatter spoonfuls over chips.
  3. Top with chicken, pepper, tomato, and cheese. Bake 10 - 15 minutes, until cheese is melted and bubbly. Top with green onion just before serving. Serve with sour cream on the side.
Adapted from Healthy, Happy Pregnancy Cookbook by Stephanie Clarke & Willow Joarosh
Adapted from Healthy, Happy Pregnancy Cookbook by Stephanie Clarke & Willow Joarosh
Tag Sis, You're It! http://www.tagsisyoureit.com/

Vegetarian Nachos: Omit Chicken and Double onion, spinach, beans, salsa, cumin, and garlic powder.

Beef Nachos: Omit Chicken and replace it with 1/2 lb. browned beef seasoned with taco seasoning. 

Josh likes the traditional liquid cheese served with nachos better than the melted cheddar cheese. In future, I’ll use 1 c cheddar on half of the nachos and liquid nacho cheese on the other.

William’s eyes got big when he arrived at the lunch table. “We’re having chips for lunch!” he exclaimed with excitement. Toddler seal-of-approval! Your toddler might not like “spicy” like ours. Consider omitting the jalapeño pepper for a normal toddler:)

Love,

b

Twice Baked Potatoes to Freeze and Bake

Dear Sis,

I made this recipe back in February when we were helping the Jackson Grandparents move, but neglected to post it at the time:) I made it again tonight with Marinated Flank Steak.

Twice Baked Potatoes to Freeze and Bake
Yields 10
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Ingredients
  1. 5 russet potatoes
  2. 1 sweet potato
  3. 3 c frozen broccoli florets, thawed and chopped
  4. 1/2 c sour cream
  5. 1/2 c salted butter
  6. 1 1/2 c shredded cheddar cheese
  7. 1/2 lb. uncured turkey bacon, cooked and chopped (optional)
  8. ground pepper
Instructions
  1. Preheat oven to 400. Wash and vent potatoes with a fork. Wrap sweet potato in foil. Place all potatoes in the oven 1 hour to bake.
  2. Increase oven temperature to 425. Line a baking sheet with foil. Cut potatoes in half. Scoop flesh out with a spoon and place skins on prepared pan. Discard sweet potato skin.
  3. Mash potatoes with sour cream, butter, and with half of cheese until smooth. Fold in half of broccoli and bacon, if using. Fill potato skins with filling.
  4. Top with remaining broccoli, cheese, and bacon, if using. Sprinkle with ground pepper.
  5. Bake potatoes 10-15 minutes until cheese is melted and filling is reheated.
Freeze and Bake Instructions
  1. Do not bake. Place assembled potatoes in foil pans, wrap in foil, and label contents with name date and instructions.
  2. 1. Thaw the potatoes in the refrigerator for 24 hours.
  3. 2. Follow baking instructions above, adding more time if not quite heated through. Cover with foil, if cheese begins to brown before heated through.
Adapted from From Freezer to Table by Polly Conner and Rachel Tiemeyer
Adapted from From Freezer to Table by Polly Conner and Rachel Tiemeyer
Tag Sis, You're It! http://www.tagsisyoureit.com/

Love,

b

 

Philly Cheese Sloppy Joes

Dear Sis,

I have always enjoyed a good Philly Cheese Steak Sandwich… traditional beef or chicken. However, they are a mouthful for toddlers. I finally found a recipe that works for the whole family!

Philly Cheese Sloppy Joes
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Ingredients
  1. 1 lb. lean ground beef
  2. 1 onion, chopped
  3. 1 green bell pepper, chopped
  4. 8 oz baby bella mushrooms, chopped
  5. 2 T salted butter
  6. 1 c beef stock
  7. 2 T ketchup
  8. 1 T Worcestershire
  9. 1/2 t ground pepper
  10. 2 - 3 T unbleached flour
  11. 2 c shredded Italian Cheese
  12. buns of choice
Instructions
  1. Brown beef, with butter and chopped vegetables, in a large skillet over medium high heat.
  2. Stir in stock, ketchup, Worcestershire, and pepper. Simmer and stir in as much flour as needed to thicken.
  3. Top with cheese and heat until melted. Serve on your favorite buns. We use Hawaiian Sliders because they are easier for our toddler to handle:)
Adapted from Dinner Then Dessert
Adapted from Dinner Then Dessert
Tag Sis, You're It! http://www.tagsisyoureit.com/
Love,

b

Trying Eggplant

Dear Sis,

William and I tried Eggplant today. William was excited that Mama was trying something new too! It was so yummy, we thought we’d share the recipe, so you and Evelyn can try it too:)

Eggplant Parmesan
Serves 4
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Ingredients
  1. avocado oil spray
  2. 1 eggplant, peeled & sliced 1/4 inch thick
  3. 2 eggs, beaten with 2 T water
  4. Italian breadcrumbs
  5. salt and pepper
  6. 1 (25 oz) jar pasta sauce
  7. 2 c shredded mozzarella
  8. 1/4 c shredded Parmesan
  9. red pepper flakes
  10. fresh basil leaves
Instructions
  1. Preheat oven to 400. Line two baking sheets with foil. Spray with oil.
  2. Dip sliced eggplant in egg wash and breadcrumbs. Arrange on prepared sheets.
  3. Bake 12 minutes, spray with additional oil, flip, and bake 12 minutes more.
  4. Season eggplant with salt and pepper and combine on one baking sheet.
  5. Spread 1/3 sauce over cleared baking sheet. Arrange eggplant in a single layer, overlapping slightly as needed. Top with remaining sauce, cheeses, and as much red pepper flakes and fresh basil as desired.
  6. Return to oven 10-15 minutes to melt and brown cheese. Serve over pasta.
Adapted from The Ultimate New Mom's Cookbook by Aurora Satler & Allison Childress
Adapted from The Ultimate New Mom's Cookbook by Aurora Satler & Allison Childress
Tag Sis, You're It! http://www.tagsisyoureit.com/

This dish went together quickly and easily.

William though it looked like pizza!

He also decided we should have dinner outside:)

Love,

b