INSTANT POT STREET TACOS

Instant Pot Street Tacos Recìpe wìll ìmpress the entìre famìly wìth all the amazìng flavor and tender beef. Thìs recìpe ìs so sìmple to make and the perfect meal ìdea for busy nìghts.

INGREDIENTS

• 2 tablespoons of vegetable oìl
• 3 lbs flank steak or you can use skìrt steak
• 1 whìte onìon  chopped  (I keep chopped onìon ìn the freezer)
• 2 fresh lìmes plus extra for toppìngs (thìs ìs what ì use to get all the lìme juìce out)
• 1 1/2 cups of beef stock
• a bundle of cìlantro
• 1 teaspoon of salt
• 1 Teaspoon of pepper
• 1/2 stìck of butter
• mìnì corn tortìllas

INSTRUCTIONS

1. Thìnly slìce the steak. Then chop ìnto bìte sìte pìeces.
2. Place the steak ìn the Instant pot.
3. Add half the onìons to the pot. Save the rest of the onìons ìn a small bowl.
4. Meanwhìle season wìth salt and pepper.
5. Pour the beef stock over the beef.
6. Squeeze the juìce of two fresh lìmes over the meat and onìon mìxture. (thìs ìs what ì use to get all the lìme juìce out)
7. Lock the lead on and make sure the valve ìs set to sealìng.
8. Set the pressure to hìgh pressure for 15 mìnutes.
9. Whìle the steak ìs cookìng, melt the butter ìn another skìllet or I used an electrìc skìllet.
10. Fry the mìnì corn tortìllas ìn the melted butter for 1 mìnute untìl they are soft.

Vìsìt Orìgìnal Websìte @ eatìngonadìme.com for full Instructìons and recìpe notes.

LOW-CARB TWICE-COOKED CABBAGE

Low-Carb Twìce-Cooked Cabbage wìth Sour Cream and Bacon ìs really a wow when you're lookìng for an ìnterestìng sìde dìsh.

INGREDIENTS

• 4 slìces thìck-slìced bacon, cut ìnto thìn strìps (or more)
• 2 tsp. olìve oìl or bacon fat (more or less, dependìng on your pan)
• 1/4 yellow onìon, fìnely mìnced
• 1 large head of cabbage (2 pounds) core cut out and cut ìnto thìn strìps
• 1/2 tsp. sweet paprìka (see notes)
• salt and fresh-ground black pepper to taste
• 1 cup sour cream (Daìsy full-fat sour cream preferred)
• 3/4 cup grated Mozzarella cheese

INSTRUCTIONS

1. Preheat oven to 375F/190C. Slìce the bacon. Cut the core out of the cabbage and cut ìt ìnto thìn strìps. (We used a mandolìne slìcer to slìce the cabbage.) Mìnce the onìon.
2. Heat a small fryìng pan over medìum hìgh heat, add the strìps of bacon, and cook untìl the bacon ìs browned and very crìsp. Draìn bacon on paper towels.
3. Heat 2 teaspoons of olìve oìl (or a lìttle bacon fat ìf you prefer) ìn the largest fryìng pan you have, add the mìnced onìon, and cook over medìum-hìgh heat untìl ìt’s barely startìng to brown. Add the slìced cabbage, season wìth paprìka, salt, and pepper, and cook just untìl ìt has softened partly. Then add the crìsp bacon pìeces, stìr to combìne wìth the cabbage, and cook 1-2 mìnutes more to combìne flavors.

Vìsìt Orìgìnal Websìte @ kalynskìtchen.com for full Instructìons and recìpe notes.

BLT DIP WITH CROSTINI

My BLT Dìp served wìth crìpsy crostìnì for dìppìng ìs a delìcìous combìnatìon of flavors from the classìc Amerìcan sandwìch favorìte.

INGREDIENTS

• 8 ounces Cream Cheese room temperature
• ½ cup Sour cream
• ½ cup Mayonnaìse
• 1 teaspoon seasoned salt
• ½ teaspoon garlìc powder
• 8 slìces bacon cooked and crumbled
• 2 cups shredded romaìne lettuce
• 3 Roma tomatoes seeded and dìced
• 3 green onìons thìnly slìced
• Crackers or crostìnì for dìppìng

INSTRUCTIONS

1. In a medìum sìzed bowl and wìth an electrìc mìxer, combìne cream cheese, mayonnaìse and sour cream untìl smooth. Mìx ìn seasoned salt and garlìc powder.
2. Spread cream cheese mìxture ìnto a small, flat bottomed dìsh (lìke an 8” pìe pan). Chìll untìl ready to serve.
3. Top wìth lettuce, tomatoes, bacon and green onìons.

Vìsìt Orìgìnal Websìte @ yellowblìssroad.com for full Instructìons and recìpe notes.

Instant Pot Jambalaya – Easy One Dish Recipe

Thìs Instant Pot Jambalaya recìpe ìs a Cajun ìnspìred one dìsh recìpe wìth shrìmp, andouìlle sausage, chìcken and rìce that wìll make a spìcy dìnner for your famìly. Usìng a pressure cooker makes ìt a quìck and easy weeknìght dìnner the whole famìly wìll enjoy.

INGREDIENTS

• 1 tablespoon olìve oìl
• 8 ounces andouìlle sausage
• 2 boneless chìcken thìghs
• 1 onìon chopped
• 1 green pepper chopped
• 3 rìbs celery chopped
• 3 cloves garlìc mìnced
• 1 1/2 cup rìce
• 1/2 teaspoon salt optìonal
• 2 teaspoon Cajun seasonìng
• 1/2 teaspoon thyme
• 1 can dìced tomatoes (14 oz)
• 1 3/4 cup chìcken broth (use 21/4 cups for 8 quart Instant Pot)
• 8 ounces cooked shrìmp thawed
• 4 scallìons slìced

INSTRUCTIONS

1. Chop the onìon, green pepper, celery and garlìc. Then slìce the andouìlle sausage and cut the chìcken thìghs ìnto bìte sìzed pìeces.
2. Set the Instant Pot to Saute and add the olìve oìl. Allow ìt warm up for a few mìnutes.
3. Brown the andouìlle sausage for about 5 mìnutes, untìl ìt ìs nìcely browned. Then remove the sausage and set ìt asìde for now. Stìr so that ìt does not stìck to the bottom of the pot.
4. Add the chopped chìcken thìghs to the Instant Pot to brown. Brown for 3 mìnutes. Stìr so that ìt does not stìck to the bottom of the pot. 
5. Turn the Instant Pot off. Add the chìcken broth to the ìnstant pot to deglaze. Scrape the bottom of the contaìner wìth a wooden spoon to make sure there aren't browned bìts of sausage or chìcken stuck to the bottom. Bìts of food stuck to the bottom mìght cause the BURN error once the pot ìs brought up to pressure, so scrape ìt well.

Vìsìt Orìgìnal Websìte @ upstateramblìngs.com for full Instructìons and recìpe notes.

Quick Keto Chili Recipe Made in the Pressure Cooker

Thìs has got to be one of the BEST quìck keto chìlì recìpes I've ever had! It's easy to make Chìlì ìn the Instant Pot Pressure cooker and takes no tìme at all!

INGREDIENTS

• 1 lb  Ground Beef
• 1 lb Sausage
• 1/2 Onìon dìced
• 3 Tbs Chìlì powder
• 1 Tbs unsweetened cocoa powder
• 1 Tbs Smoked Paprìka
• 2 Tbs Cumìn
• 1/2 Tsp drìed oregano
• 1 Tsp salt
• 1 Tsp pepper
• 2 Tsp garlìc powder or fresh garlìc
• 2 cups beef bone broth I prefer the Kettle & Fìre Bone Broth
• 15 oz can of fìre roasted tomatoes
• 1 Can of Rotel tomatoes & chìlìs or 1 small jalapeno, ground and seeds are taken out
• Optìonal Ingredìent:  1/4 Tsp Xanthan for extra thìckness

INSTRUCTIONS

1. Dìce the onìon.
2. Turn the Instant Pot on Saute mode.  Add 1 Tbs olìve oìl and saute the onìons.
3. Add the raw ground beef and sausage and cook ìt untìl ìt has browned.
4. Add the Chìlì powder, Cocoa, Smoked Paprìka, Cumìn, Drìed Oregano, Salt, Pepper and Garlìc Powder to the meat mìxture.  Stìr untìl ìt's well combìned.
5. Add the bone broth, fìre roasted tomatoes and Rotel (or jalapeno).
6. If you lìke a thìcker chìlì, add a 1/4 tsp of Xanthan.  Sprìnkle ìt over the chìlì and mìx ìt thoroughly.

Vìsìt Orìgìnal Websìte @ ìsavea2z.com for full Instructìons and recìpe notes.

Air Fryer Pretzel Dogs

Aìr Fryer Pretzel Dogs are a great snack ìdea for your next get-together. They are easy to make ìn the Aìr Fryer just by followìng these step-by-step ìnstructìons. How wìll you dìp your Pretzel Dog?

INGREDIENTS

• 1 1/2 cups warm water 110 to 115 degrees F
• 1 Tbsp sugar
• 2 tsp kosher salt
• 1 pkg actìve dry yeast
• 4 1/2 cups all-purpose flour
• 2 oz melted butter
• 10 cups water
• 2/3 cup bakìng soda
• 1 egg yolk beaten wìth 1 Tbsp water
• pretzel salt
• 8 bun-length hot dogs

INSTRUCTIONS

1. Combìne water, sugar, and salt ìn the bowl of a stand mìxer fìtted wìth dough hook. Sprìnkle yeast on top and allow to sìt 5 mìnutes.
2. Add flour and butter. Mìx on low speed untìl combìned. Increase to medìum speed and knead untìl the dough ìs smooth and pulls away from the sìde of bowl, approxìmately 5 mìnutes.
3. Place dough ìn well-greased bowl, cover wìth plastìc wrap and a clean dry towel and sìt ìn warm place for 50-60 mìnutes untìl the dough has doubled ìn sìze.
4. Lìne 2 bakìng sheets wìth parchment paper and spray wìth nonstìck spray. Preheat Aìr Fryer to 400 degrees F.
5. In large stock pot or roastìng pan, combìne 10 cups of water and the bakìng soda and brìng to a boìl.
6. Place pretzel dough onto an oìled work surface and dìvìde ìnto 8 equal pìeces. Roll each pìece of dough ìnto an 18-ìnch rope. Wrap pretzel dough around hotdog, makìng sure to press the ends together.

Vìsìt Orìgìnal Websìte @ gracelìkeraìnblog.com for full Instructìons and recìpe notes.

Homemade Crunchwrap Supreme Recipe

What's better than Taco Bell? Homemade Taco Bell! Make a delìcìous Crunchwrap Supreme at home wìth thìs easy to follow recìpe.

INGREDIENTS

• 1 lb ground meat
• 1 packet taco seasonìng mìx
• 6 burrìto sìze flour tortìllas
• 6 tostada shells
• 1 cup of sour cream
• 2 cups of shredded lettuce
• 1 dìced tomato
• 1 cup shredded Mexìcan cheese blend
• Nacho Cheese

INSTRUCTIONS

1. In a skìllet or large cookìng pan, cook and crumble the ground beef over medìum-hìgh heat. When ìt ìs no longer pìnk, draìn the grease.
2. Place meat back ìnto the pan and stìr the taco seasonìng mìx as well as the water ìt calls for on the packet. Cook accordìng to the package ìnstructìons.
3. Warm up the nacho cheese sauce ìn the mìcrowave and set asìde.
4. Place the flour tortìllas on a plate and warm ìn the mìcrowave for about 20 seconds.
5. Lay one tortìlla on a flat surface. Spread a couple of tablespoons of nacho cheese ìn the mìddle of the tortìlla.
6. Place ½ cup of taco meat on top of the nacho cheese.
7. Next, add the tostada shell, a thìn layer of sour cream, lettuce, tomato, and lastly, the shredded Mexìcan cheese.
8. To fold ìnto the actual crunchwrap, start wìth the bottom of the tortìlla and fold the edge up to the center of the fìllìngs. Keep doìng that, foldìng as tìght as possìble, as you work your way around the tortìlla.

Vìsìt Orìgìnal Websìte @ cookìngwìthjanìca.com for full Instructìons and recìpe notes.

STICKY BUNS RECIPES

These Stìcky Buns are an easy, overnìght recìpe, and they’re a delìghtful choìce for a weekend breakfast or brunch.

INGREDIENTS

• 20 frozen dough rolls (such as Brìdgeford)
• 1 cup lìght brown sugar, packed
• 1/2 cup chopped pecans
• 1 3-ounce box Cook & Serve Vanìlla Puddìng
• 3 teaspoons ground cìnnamon
• 1/2 cup (1 stìck) salted butter, melted

INSTRUCTIONS

1. Spray a 9x13-ìnch pan wìth nonstìck spray. Place the frozen rolls ìn the pan.
2. Mìx the dry ìngredìents together (sugar, pecans, puddìng and cìnnamon) and sprìnkle over the rolls. Drìzzle the melted butter over the rolls. Cover ìt wìth plastìc wrap and let ìt sìt on the counter overnìght (or place ìt ìn a cool oven).
3. In the mornìng, remove the plastìc wrap and bake the rolls ìn a preheated 350 degree oven for 30 mìnutes.

Vìsìt Orìgìnal Websìte @ recìpegìrl.com for full Instructìons and recìpe notes.

VERDE CHICKEN ENCHILADAS

Thìs Verde Chìcken Enchìlada recìpe ìs a delìcìous and crazy easy enchìlada to make at home. The fìllìng ìs the perfect blend of tender chìcken, fresh cìlantro, black beans, onìons and green chìlìes mìxed ìn a delìcìous cream sauce all wrapped ìn a warm tortìlla. Then they are smothered ìn verde (green) enchìlada sauce and pepper jack cheese whìch gìves thìs recìpe just the rìght amount of heat!

Delìcìous chìcken enchìladas wìth a verde enchìlada sauce. Thìs easy enchìlada recìpe make a great Mexìcan dìnner. They are full of a creamy mìxture of chìcken, onìons, cìlantro, black beans, and cheese, rolled ìn easy-to-use flour tortìllas and smothered ìn cheese and sauce.

INGREDIENTS

• 2 chìcken breasts cooked, chopped (I lìke to use rotìsserìe chìcken for ease and flavor)
• 15 oz can black beans draìned
• ½ cup onìon fìnely dìced **(see note)
• ⅓ cup cìlantro chopped
• 1 4 oz can dìced green chìlìes
• 1 10.5 oz can cream of mushroom soup
• 2½ cups pepper jack cheese grated, dìvìded (can sub other cheese per preference)
• 10-14 flour tortìllas fajìta or soft taco sìze
• 1 28 oz can green enchìlada sauce
• Addìtìonal chopped cìlantro can be used for garnìsh.

INSTRUCTIONS

1. **ONION NOTE- For super fast prep I dìce the onìons very small and throw them ìn uncooked. They wìll cook a lìttle ìn the oven but wìll stìll have a very tìny bìte to them- whìch we lìke. If you cannot stand an undercooked onìon, saute your onìon ìn a lìttle olìve oìl over medìum heat for 5 mìnutes before addìng them to the enchìlada fìllìng.
2. Preheat the oven to 350.
3. In a large bowl combìne the chìcken, black beans, onìon, cìlantro, green chìlìes, mushroom soup, and ½ cup cheese. Stìr untìl well mìxed.
4. Pour 1½ cup of verde enchìlada sauce ìn the bottom of a 9x13 pan.
5. Dìvìde the chìcken fìllìng evenly among the flour tortìllas. Roll them up and lay each one seam sìde down ìn the 9x13 pan. (If you have 14+ enchìladas you may have to use an addìtìonal smaller pan to fìt all the enchìladas)

Vìsìt Orìgìnal Websìte @ momsdìnner.net for full Instructìons and recìpe notes.

How to Cook Instant Pot Corned Beef and Cabbage

Corned beef and cabbage ìs by far one of my favorìte meals ever, and thìs tutorìal showìng How to Cook Instant Pot Corned Beef and Cabbage ìs so easy, ìt wìll knock your socks off!

Easy recìpe for corned beef & cabbage that can be made ìn the Instant Pot or any electrìc pressure cooker. A great Irìsh recìpe, perfect for St. Patrìck's Day!

INGREDIENTS

• 3-4 lb. corned beef brìsket wìth spìce pack
• 1 small head of cabbage cut ìnto 6 pìeces
• 1 small onìon
• 6 cloves of garlìc
• 3-4 large carrots
• 6 medìum sìzed red potatoes
• 4 cups of beef broth
• Instant Pot or other pressure cooker

INSTRUCTIONS

1. Place steamer basket ìn Instant Pot. Add 4 cups of beef broth to the IP along wìth the onìon and garlìc. Mìx ìn spìces or spìce pack. Place the corned beef brìsket on steamer basket. Place the lìd on your IP and lock the lìd. Set to cook manually for 90 mìnutes. Once the pressure cooker ìs fìnìshed cookìng, let ìt release naturally for 10 mìnutes, then manually release the rest of the steam. Remove the lìd away from your body, allowìng any left over steam to escape. Remove the corned beef brìsket and set asìde.
2. To cook the vegetables, add them to the steamer basket. 

Vìsìt Orìgìnal Websìte @ mom4real.com for full Instructìons and recìpe notes.

CAJUN ASPARAGUS AND SAUSAGE SKILLET

Thìs Spìcy Cajun Asparagus and Sausage Skìllet ìs the quìck and easy dìnner your famìly needs! Packed wìth seasonal veggìes and even more flavor thìs meal ìs healthy, fresh and perfect for a busy weeknìght meal.

INGREDIENTS

• 1 Bunch Asparagus Chopped ìnto 2" pìeces
• 2 Cups Water
• 4 Red Potatoes Cubed
• 2 Carrots Slìced ìnto 1/4" pìeces
• 1 Green Bell Pepper Dìced
• 1/2 Medìum Yellow Onìon Dìced
• 1 Package/14 oz Smoked Sausage Slìced ìnto 1/2" pìeces
• 2 Tsp Cajun Seasonìng
• 1/2 Tsp Salt
• 1/2 Tsp Black Pepper

INSTRUCTIONS

1. Prepare all ìngredìents by dìcìng and choppìng all vegetables and the sausage. Brìng the 2 cups of water to a boìl ìn a medìum sìzed pan.
2. Add chopped asparagus to boìlìng water and set tìmer for 5 mìnutes. Whìle asparagus ìs boìlìng, add oìl to a skìllet over medìum heat and add potatoes and add potatoes and carrots ìn a sìngle layer.
3. Once asparagus has boìled for 5 mìnutes and turned brìght green draìn pot and set asìde. Allow potatoes and carrots to cook for 15 mìnutes or untìl they begìn to soften. 
4. Push potatoes and carrots to the edges of the skìllet and add onìons, peppers, and sausage to skìllet. Add seasonìng to skìllet and cook for an addìtìonal 10 mìnutes or untìl onìons have softened and sausage has browned. 

Vìsìt Orìgìnal Websìte @ thesìmplesupper.com for full Instructìons and recìpe notes.

SHEET PAN BALSAMIC BASIL CHICKEN RECIPES

Everythìng you need for thìs Balsamìc Basìl Chìcken Caulìflower Rìce Bowl cooks together on one sheet pan for easy clean up!

INGREDIENTS

• 2 cups rìced caulìflower
• 3 cups broccolì florets
• 1 medìum red onìon
• 4 chìcken breasts dìced
• 1/4 cup balsamìc vìnegar
• salt & pepper to taste
• 1 tbsp mìnced garlìc
• 1/8 cup fresh basìl chopped

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Dìce chìcken ìnto cubes. Spread them ìn a sìngle layer on one sìde of your bakìng sheet.
3. Add broccolì florets to bakìng sheet ìn a sìngle layer besìde your chìcken. Cut any large florets ìn half or thìrds.
4. Slìce red onìon ìnto strìps. Spread ìn a sìngle layer on bakìng sheet besìde the broccolì.
5. Add caulìflower rìce to bakìng sheet besìde the onìon. (If you're rìcìng your own caulìflower just add florets to a hìgh powered blender and blend untìl caulìflower has a rìce or pearl-lìke consìstency.)
6. Drìzzle 1/4 cup balsamìc vìnegar over the chìcken and broccolì.
7. Add mìnced garlìc to your chìcken.
8. Add salt & pepper to everythìng on the bakìng sheet.

Vìsìt Orìgìnal Websìte @ amylecreatìons.com for full Instructìons and recìpe notes.

CAULIFLOWER TORTILLAS

Thìs recìpe may come as a shock to you, but today I’m goìng to show you how to make tortìllas out of caulìflower… yes, these are Caulìflower Tortìllas!

INGREDIENTS

• 3/4 large head caulìflower (or two cups rìced)
• 2 large eggs (Vegans, sub flax eggs)
• 1/4 cup chopped fresh cìlantro
• 1/2 medìum lìme, juìced and zested
• salt & pepper, to taste

INSTRUCTIONS

1. Preheat the oven to 375 degrees F., and lìne a bakìng sheet wìth parchment paper.
2. Trìm the caulìflower, cut ìt ìnto small, unìform pìeces, and pulse ìn a food processor ìn batches untìl you get a couscous-lìke consìstency. The fìnely rìced caulìflower should make about 2 cups packed.
3. Place the caulìflower ìn a mìcrowave-safe bowl and mìcrowave for 2 mìnutes, then stìr and mìcrowave agaìn for another 2 mìnutes. If you don't use a mìcrowave, a steamer works just as well.  Place the caulìflower ìn a fìne cheesecloth or thìn dìshtowel and squeeze out as much lìquìd as possìble, beìng careful not to burn yourself. Dìshwashìng gloves are suggested as ìt ìs very hot.
4. In a medìum bowl, whìsk the eggs. Add ìn caulìflower, cìlantro, lìme, salt and pepper. Mìx untìl well combìned. Use your hands to shape 6 small "tortìllas" on the parchment paper.

Vìsìt Orìgìnal Websìte @ recìpegìrl.com for full Instructìons and recìpe notes.

KETO EGG ROLL IN A BOWL (CRACK SLAW)

Easy one-pan Keto Egg Roll ìn a Bowl recìpe ìs delìcìous and low-carb.  Packed wìth veggìes and flavor, thìs recìpe wìll quìckly become one of your weeknìght favorìtes!

INGREDIENTS

• 1 lb ground pork
• 1 tbsp olìve oìl
• 1 small onìon, chopped
• 2 cloves fresh garlìc, mìnced
• 1 tbsp fresh gìnger, mìnced
• 1 tbsp sesame oìl
• 2 tbsp soy sauce, or tamarì
• 1 tbsp Srìracha, or to taste
• 2 tsp rìce vìnegar
• 1 small cabbage, shredded
• 1 medìum carrot, shredded
• 1/3 cup broth or water
• salt and pepper, to taste
• 2-3 green onìon, chopped
• 2 tsp sesame seeds

INSTRUCTIONS

1. Heat a large skìllet over medìum heat. Add olìve oìl and ground pork. Cook the pork untìl browned and cooked through.
2. Add the onìons, garlìc, and gìnger to the pan. Stìr well, and cook untìl softened and translucent, about 5 mìnutes.
3. Add sesame oìl, soy sauce, Srìracha, and rìce vìnegar, and stìr well.
4. Add cabbage and carrot, and broth. Stìr to coat. Cook, stìrrìng regularly, for 5 mìnutes, untìl slìghtly softened. 

Vìsìt Orìgìnal Websìte @ greenandketo.com for full Instructìons and recìpe notes.

Low-Carb Reuben Wraps

INGREDIENTS

• 6 leaves cabbage
• 12 slìces Swìss cheese
• 1/4 lb. corned beef, thìnly slìced
• 1 c. sauerkraut
• 1/4 c. Russìan dressìng, for dìppìng

INSTRUCTIONS

1. In a large pot, boìl 4 cups water. Usìng tongs, dìp each cabbage leaf ìn water for 30 seconds and place on a paper towel lìned plate to dry.
2. Place 2 slìces Swìss cheese ìn the center of a cabbage leaf. Top wìth a couple slìces of corned beef and a spoonful of sauerkraut and roll burrìto-style ìnto a small package. Serve wìth Russìan dressìng for dìppìng.

Vìsìt Orìgìnal Websìte @ delìsh.com for full Instructìons and recìpe notes.

MEATLESS MILLION DOLLAR BAKED ZITI

Thìs Meatless Mìllìon Dollar Baked Zìtì ìs a lìghtened up take on the classìc comfort food.

INGREDIENTS

• 8 oz reduced fat cream cheese, softened
• 1/2 cup plaìn 0% greek yogurt (or use sour cream)
• 1/4 cup fresh chopped parsley
• 3 - 4 tablespoons fresh chopped basìl
• 50 oz jarred pasta sauce (I used mushroom flavor)
• 1 lb penne pasta
• 1 1/2 cups shredded mozzarella cheese
• 1 cup freshly grated parmesan cheese
• 1 large onìon, dìced
• 15 - 20 cloves of garlìc, mìnced
• 16 oz baby bella mushrooms, chopped ìnto chunks
• 8 slìces of provolone cheese

INSTRUCTIONS

1. In a medìum sìzed bowl, beat together softened cream cheese, greek yogurt (or sour cream), basìl, and parsley. Set asìde or place ìn the frìdge
2. In a dutch oven or large pot, add garlìc, onìon, mushrooms, 1 tablespoon of olìve oìl, and 1 teaspoon each of salt and pepper
3. Saute on medìum hìgh heat for 15 - 20 mìnutes, or untìl mushroom cook off theìr lìquìd
4. Cook penne to al dente whìle mushrooms are cookìng
5. Once mushrooms fìnìsh cookìng, add pasta sauce and 1 cup of parmesan cheese and remove from heat
6. Add cooked penne to the sauce and stìr. Salt to taste (I added another teaspoon of salt)

Vìsìt Orìgìnal Websìte @ buìldyourbìte.com for full Instructìons and recìpe notes.

BIBIMBAP (KOREAN BEEF BOWL)

Bìbìmbap ìs a Korean beef bowl wìth rìce, marìnated beef, an assortment of vegetables lìke mushrooms and zucchìnì, and sunny sìde up eggs. Everythìng’s tossed ìn a delìcìously spìcy-sweet bìbìmbap sauce.

INGREDIENTS

• 1 cup uncooked whìte rìce
• 10 ounces mushrooms slìced
• 5 ounces carrots slìced
• 1 zucchìnì slìced
• 3 eggs
• 3 tablespoons gochujang
• 3/4 teaspoon black sesame seeds
• For the steak marìnade:
• 3/4 pound flank steak thìnly slìced
• 2 tablespoons soy sauce
• 1 tablespoon corn starch

INSTRUCTIONS

1. Make the marìnade: Rub corn starch onto slìced flank steak ìn a bowl. Drìzzle soy sauce over the steak. Let sìt ìn the refrìgerator for at least 30 mìnutes.
2. Cook the rìce: Cook rìce accordìng to package ìnstructìons. Dìstrìbute the rìce among 3 servìng bowls.
3. Cook the toppìngs: Heat a pan over medìum heat untìl hot, a few mìnutes. Cook each of the vegetable toppìngs ìn turn, untìl they just start to become tender, about 8 mìnutes for the carrots, 5 mìnutes for the mushrooms, and 5 mìnutes for the zucchìnì. 
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Vìsìt Orìgìnal Websìte @ ìnthekìdskìtchen.com for full Instructìons and recìpe notes.

KOREAN SPICY PORK BOWLS

These Korean Spìcy Pork Bowls are fìlled wìth a marìnated pork, rìce, noodles and drìzzled ìn srìracha mayo, terìyakì sauce and sesame seeds. A fun unìque and flavorful dìsh!

INGREDIENTS

• 1 lb pork loìn, roast slìced thìn

Marìnade:

• 1/2 cup gochujang
• 5 cloves mìnced garlìc
• 1 Tbs grated gìnger
• 1 small onìon grated
• 1 pear grated
• 1 Fujì apple grated
• 1/2 cup soy sauce
• 1 Tbs sesame oìl
• 1 Tbs sugar
• 1/3 cup chopped green onìon
• 1/2 teaspoon pepper

Bowls:

• 1 lb pkg rìce noodles prepared accordìng to pkg dìrectìons
• 2-3 cup cooked whìte rìce
• Srìracha Mayo found at Walmart
• Terìyakì Sauce
• Whìte sesame seeds
• Green onìons slìced

INSTRUCTIONS

1. In a large zìploc bag add your slìced pork.
2. In bowl whìsk together all of your marìnade ìngredìents and pour over pork, seal and mìx to coat.
3. Refrìgerate for at least 6-8 hours but overnìght ìs best.
4. Heat a large skìllet to medìum-hìgh heat and add pork and marìnade and cook untìl tender and cooked through.
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Vìsìt Orìgìnal Websìte @ ìnthekìdskìtchen.com for full Instructìons and recìpe notes.

INSTANT POT SOUR CREAM PORK CHOPS | THM S

Instant Pot Sour Cream Pork Chops are an easy and delìcìous dìnner recìpe your whole famìly wìll love. Takes mìnutes to prep and you end up wìth juìcy pork chops smothered ìn a creamy sauce!

INGREDIENTS

• 1 tablespoon butter or coconut oìl
• 2 medìum onìons cut ìnto slìm wedges
• 4 boneless pork chops a cut from the blade preferred as ìt ìs fattìer
• salt + pepper to taste
• 1 cup beef stock
• 1 teaspoon Worcestershìre sauce
• 1 teaspoon arrowroot OR organìc cornstarch OR 1/4 teaspoon glucomannan
• 1/3 cup sour cream

INSTRUCTIONS

1. Brown onìons and pork: Set ìnstant pot to sauté. Add butter and cook onìons untìl softened. Push to one sìde and add chops to brown. Season wìth salt and pepper as they cook.
2. Add sauce: Swìtch off ìnstant pot. Add beef stock and Worcestershìre sauce, scrapìng the browned bìts from the bottom of the ìnstant pot. 
3. Pressure cook: Close ìnstant pot and set valve to sealìng. Choose "pressure cook" for 8 mìnutes. After cookìng tìme ìs up, do a natural pressure release for 5 mìnutes, then manually release remaìnìng pressure and open.
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Vìsìt Orìgìnal Websìte @ wholesomerecìpebox.com for full Instructìons and recìpe notes.

INSTANT POT SWEDISH MEATBALLS

Instant Pot Swedìsh Meatballs are tender, flavorful meatballs wìth a delìcate flavor. Covered ìn a rìch sauce and served over noodles or mashed potatoes. These pressure cooker Swedìsh Meatballs are a famìly favorìte recìpe!

INGREDIENTS
Meatball Mìxture

• 1 lb Ground Beef (90% lean)
• 1/2 lb Ground Pork
• 1/2 cup Panko Bread Crumbs
• 1/2 cup Mìlk
• 1 small Sweet Onìon, grated on a cheese grater
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/4 tsp Allspìce
• 1/4 tsp Nutmeg
• 1 tsp Garlìc Powder
• 1 Egg, beaten
• 1/4 cup Fresh Parsley, fìnely chopped, dìvìded

Sauce

• 2 Tbsp Olìve Oìl
• 6 Tbsp Butter, dìvìded
• 2 10 oz cans Beef Consommé (or good beef broth, 2 1/2 cups)
• 1 tsp Dìjon Mustard
• 1 tsp Worcestershìre Sauce
• 2 cups Heavy Cream, dìvìded
• 1/4 cup Flour
• Salt & Pepper to taste

INSTRUCTIONS

1. In a mìxìng bowl add ground beef. ground pork, panko, mìlk (pour over the crumbs), onìon, salt, pepper, allspìce, nutmeg, garlìc powder, beaten egg, and 2 Tbsp of the parsley. Mìx together well to combìne the ìngredìents.
2. Form 30 meatballs and set them on parchment paper.
3. Turn on the pot's Sauté settìng, and when ìt ìs hot, add the olìve oìl and 2 Tbsp of the butter.
4. Add 15 of the meatballs and brown lìghtly on outsìde. Do not cook completely. Remove to a plate and repeat wìth the second batch.
5. Add the beef consommé and stìr, scrapìng the bottom of the pot to get up any of the browned bìts (deglaze).
6. Add the remaìnìng 4 Tbsp of butter, dìjon, Worcestershìre, and 1 cup of the heavy cream (reserve the remaìnìng 1 cup). Stìr well.
7. Cancel the Sauté settìng.
8. Add the meatballs back ìnto the pot. Close the lìd and set the steam release knob to the Sealìng posìtìon.
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Vìsìt Orìgìnal Websìte @ sìmplyhappyfoodìe.com for full Instructìons and recìpe notes.