Good Seasons Italian Dressing Mix Copycat – No MSG

Italian Dressing Mix

Do you want the yummy goodness of a tasty Italian Salad Dressing, but don’t want the MSG or added sugar? You’re going to love this copycat Good Seasons Italian Dressing Mix recipe.

This mix will not only make a delicious salad dressing, but you can also use it in marinades, dips, casseroles, and whatever recipe you have that calls for an Italian Dressing mix packet.

With only TEN simple ingredients, of which you most likely have already in your pantry, you’ll save money and enjoy a flavorful dressing without the MSG that’s in the store-bought mix.

As far as the sugar goes, I list it in the ingredients with a limited amount. I omit it completely when I make it without any loss in flavor. (Totally up to you). 

But as you can see in the photo above, sugar is the number one ingredient in the Good Seasons Italian dressing mix. Not cool, if you’re avoiding sugar. MSG is not listed in the ingredients. However, in most cases, when “spice” is listed, it usually means MSG. You can read more about the issues with MSG HERE.

Most of you already know that any kind of processed food is going to have some downsides. Obviously, the more we can eat unprocessed food, the better. I’m not perfect in this arena, but I do try to eat more whole foods, plant-based diet and I do feel better when I do.

This dressing mix recipe has simple, straight forward ingredients that I think you’ll like. You can use the mix in other recipes and it also makes a good marinade for chicken and a really good meat rub.

How much does this recipe make?

The mix includes enough for THREE batches of dressing, or THREE store-bought dressing packets. 

If you prefer to make up only enough for one batch of dressing, you can half the recipe. However, I recommend making the full batch. Why do all that measuring over and over if you think you’ll be making more?

Italian Dressing Mix Ingredients 

  • DRIED BASIL – 2 teaspoons
  • DRIED OREGANO – 2 Tablespoons
  • GARLIC POWDER – 2 Tablespoons
  • CELERY SALT – 1/2 teaspoon
  • DRIED PARSLEY – 2 Tablespoons
  • SALT – ½-1 Tablespoon
  • BLACK PEPPER – 2 teaspoons
  • DRIED THYME – ½ teaspoon
  • SUGAR (optional) – ½-1 Tablespoon

*2 Tablespoons of mix equals one store-bought packet.

Italian Dressing Mix Instructions

Place all ingredients in a small mixing bowl and whisk together. *(If you want a finer and smoother consistency dressing, you can grind the herbs in a coffee grinder or herb grinder).

I like to make up a bulk batch so I don’t have to get out all the herbs and measure every time that I want to make the dressing. 

How To Store The Mix

I recommend storing the mix in an airtight glass container. A simple glass pint jar works great, and I love these little plastic mason jar lids. I use them a ton!!!! Make sure you label the jar. If you’re like me, you’ll forget what that lovely mix of herbs is or what to do with it. I’ve simply used a strip of painters tape and a sharpie to label this jar. 

This dressing is not only good over a pile of lettuce and greens, but it is also so yummy used in a pasta salad. The flavor in the dressing goes so well with fresh basil, cucumbers, tomatoes, feta, and pasta. YUMMY!

Italian Salad Dressing Recipe

  • 2 Tablespoons of Italian mix (Listed above)
  • 1/4 cup vinegar
  • 3 TB water
  • 1/2 cup olive oil or canola oil
  • Shake before using it.

*Makes 1 cup dressing

Pour in a glass jar and refrigerate. Shake well before pouring. The dressing will separate quickly as there are NO emulsifiers. (Which is a good thing)?

The dressing can be stored in the refrigerator for up to 4 weeks.

I found and love these little mason jar salad dressing lids

This salad dressing is also really good over leftover quinoa with some cucumbers, cut up tomatoes, chopped black olives, feta cheese, and whatever else you want to throw in. 

Italian Dressing Dip

  • 1-2 Tablespoons mix
  • 16 oz. plain yogurt or sour cream

Mix well and serve.

You may also like my 

OLIVE GARDEN COPY CAT SALAD DRESSING Check out the recipe HERE.

RANCH DRESSING MIX AND SALAD DRESSING RECIPE

CREAMY CILANTRO LIME DRESSING

QUINOA HARVEST SALAD

Enjoy a simple salad!

GOOD SEASONS ITALIAN DRESSING MIX COPYCAT – NO MSG

Italian Dressing Mix

Do you want the yummy goodness of a tasty Italian Salad Dressing, but don’t want the MSG or added sugar? You’re going to love this copycat Good Seasons Italian Dressing Mix recipe.

Use this mix for salad dressing, marinades, dips, casseroles, and whatever recipe you have that calls for an Italian Dressing mix packet.

  • Prep Time5 min
  • Total Time5 min
  • Yield3 Salad Dressing Packets

INGREDIENTS (*2 Tablespoons of mix equals one store-bought packet.)

  • DRIED BASIL – 2 teaspoons
  • DRIED OREGANO – 2 Tablespoons
  • GARLIC POWDER – 2 Tablespoons
  • CELERY SALT – 1/2 teaspoon
  • DRIED PARSLEY – 2 Tablespoons
  • SALT – ½-1 Tablespoon
  • BLACK PEPPER – 2 teaspoons
  • DRIED THYME – ½ teaspoon
  • SUGAR (optional) – ½-1 Tablespoon

INSTRUCTIONS

1

Place all ingredients in a small
mixing bowl and whisk together. *(If you want a finer and smoother consistency dressing, you can grind the herbs in a coffee grinder or herb grinder).

I like to make up a bulk batch so I don’t have to get out all the herbs and measure every time that I want to make the dressing.

Notes: *Makes 1 cup dressing

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My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Yummy Turkey Sausage Recipe – No Preservatives

Sausage is a food that can add so much flavor to a meal, however it is usually chuck full of unnecessary ingredients. This is a great turkey sausage alternative for you that taste great is VERY simple to make.

It does include ground turkey, so those of you who don’t eat meat, you could add these spices and herbs to perhaps tofu. I haven’t tried it, but something to consider.

What sausage ingredients do you need to be aware of and avoid?

NITRATES AND NITRITES

Manufacturers add nitrates and nitrites to foods such as cured sandwich meats, bacon, salami or sausages to give them color and to prolong their shelf life.

When added to processed foods in this way, both nitrates and nitrites can form nitrosamines in the body, which can increase your risk of developing cancer.

PROPYL GALLATE

Propyl gallate is used as a preservative in products that contain edible fats, such as sausage and the very popular and loved, pepperoni. In the results of some studies they do not establish a link between propyl gallate and cancer, but they raise important questions about whether this chemical should be considered safe.

If there is any question to the safety of what I put into my body, I am going to try to avoid it. How about you?

I am not a big fan of pork, for several reasons that I won’t go into in this post, and that is another reason I don’t eat store bought sausage.

Let’s get back to the turkey sausage recipe. We have been making this recipe for years and use it for breakfast, chili, as a pizza topping, soups and best of all lasagna. It can be formed into patties, links or just used as ground meat chunks. This sausage rocks my lasagna recipe, so yummy!

I cook up 2 lbs. of ground turkey and this usually gives me enough for another meal. Freezing the ground turkey sausage in a zip bag works really well. When I want to add it to a recipe, it’s real convenient to just open and dump into whatever I’m cooking.

INGREDIENTS

  • 2 lbs. Ground Turkey
  • 1 tsp. Ground Ginger
  • 3 tsp. Dried Sage crumbled or powdered
  • 1 tsp. Salt
  • ½ tsp. Cayenne Pepper
  • 1 Tsp Black Pepper
  • 2 Tbs. Maple Syrup (optional)
  • 1 tsp. Ground Fennel or Whole Fennel Seeds

INSTRUCTIONS

  • Add all ingredients to a bowl and mix well with your hands.
  • Heat skillet to medium heat and add a little oil.
  • Form patties, balls or just add unformed and stir.
  • Fry on both sides a few minutes until cooked through.
  • Make a bunch and keep in the fridge for a quick protein snack, or freeze for later use.

TURKEY SAUSAGE

OLYMPUS DIGITAL CAMERA

Sausage is a food that can add so much flavor to a meal, however it is usually chuck full of unnecessary ingredients. This is a great turkey sausage alternative for you that taste great is VERY simple to make.

  • Prep Time5 min
  • Cook Time5 min
  • Total Time10 min

INGREDIENTS

  • 2 lbs. Ground Turkey
  • 1 tsp. Ground Ginger
  • 3 tsp. Dried Sage crumbled or powdered
  • 1 tsp. Salt
  • ½ tsp. Cayenne Pepper
  • 1 Tsp Black Pepper
  • 2 Tbs. Maple Syrup (optional)
  • 1 tsp. Ground Fennel or Whole Fennel Seeds

INSTRUCTIONS

1

Add all ingredients to a bowl and mix well with your hands.

2

Heat skillet to medium heat and add a little oil.

3

Form patties, balls or just add unformed and stir.

4

Fry on both sides a few minutes until cooked through.

5

Make a bunch and keep in the fridge for a quick protein snack, or freeze for later use.

NOTES:

Make a bunch and keep in the fridge for a quick protein snack, or freeze for later use.

Enjoy and Healthy Eating!

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My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Lavender Shortbread Cookie Recipe

lavender shortbread cookie
lavender shortbread cookie

I am posting this lavender shortbread cookie recipe in hopes that you still have some lavender lingering in your garden. This buttery, crunchy delicately flavored cookie is perfect for brunch, garden parties or with tea. The little flicks of purple lavender and glistening sugar speckles make this a beautiful irresistible treat.They taste amazing, by the way!

lavender shortbread cookie

I recently hosted a garden party where we sat around a table and made lavender wands, ate lunch, laughed and chatted. What a refreshing way to spend a summer day.

These fancy cookies are VERY easy to make. I know they’re not the healthiest dessert, but hey, it’s fun to splurge once in a while and have something totally yummy.

lavender shortbread cookie recipe

Ingredients:

  • 1 cup granulated sugar, extra for sprinkling
  • ¾ lb unsalted butter, room temperature
  • 3½ cups flour
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 Tbsp culinary lavender blossoms (dried or fresh)

Instructions:

  1. Preheat oven to 350.
  2. In a cleaned coffee grinder, grind up the culinary lavender. If you don’t have a coffee grinder available you can finely chop it with a kitchen knife.
  3. Use the paddle attachment of a stand up mixer to cream the butter and sugar together until combined. However, if you don’t have a stand up mixer, just use a hand electric mixer or a spoon.
  4. Add vanilla and finely chopped lavender and mix.
  5. In a medium mixing bowl, whisk the salt and flour together and then add it to the stand mixer.
  6. Mix until a dough forms. If using a spoon, this may take a bit. The dough will seem very dry, but just keep mixing until it all sticks together.
  7. Turn dough out on to a floured surface and roll into a log roughly 2 inches in diameter. (If you want square cookies, flatten each side on the counter to form a square log or just roll out to make round cookies).

8. After that, cover in plastic wrap and then refrigerate for at least 1 hour or as long as overnight.

lavender shortbread cookie

9. Using a sharp knife, slice the log of dough into ¼ inch thick slices. Place slices on an ungreased baking sheet or silicone baking mat.

10. Bake for 10-12 minutes.

11. Allow cookies to cool to room temperature and then sprinkle the tops with granulated sugar.

12. Serve and ENJOY!

So set some time aside and have the girls over. Enjoy some laughs, relaxation and of course, some yummy treats!

Cheers,

Lavender Shortbread Cookie Recipe

lavender shortbread cookie

This buttery, crunchy delicately flavored cookie is perfect for brunch, garden parties or with tea. The little flicks of purple lavender and glistening sugar speckles make this a beautiful irresistible treat.

  • Prep Time10 min
  • Cook Time12 min
  • Total Time22 min
  • Ready in72
  • Course
    • Dessert
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Ingredients

    • 1 cup granulated sugar, extra for sprinkling
    • ¾ lb unsalted butter, room temperature
    • 3½ cups flour
    • 1 tsp vanilla extract
    • ¼ tsp salt
    • 1 Tbsp culinary lavender blossoms (dried or fresh)
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INSTUCTIONS

1

Preheat oven to 350.

 
2

In a cleaned coffee grinder, grind up the culinary lavender. If you don’t have a coffee grinder available you can finely chop it with a kitchen knife.

3

Use the paddle attachment of a stand up mixer to cream the butter and sugar together until combined. However, if you don’t have a stand up mixer, just use a hand electric mixer or a spoon.

4

Add vanilla and finely chopped lavender and mix.

5

In a medium mixing bowl, whisk the salt and flour together and then add it to the stand mixer.

6

Mix until a dough forms. If using a spoon, this may take a bit. The dough will seem very dry, but just keep mixing until it all sticks together.

7

Turn dough out on to a floured surface and roll into a log roughly 2 inches in diameter. (If you want square cookies, flatten each side on the counter to form a square log or just roll out to make round cookies).

8

After that, cover in plastic wrap and then refrigerate for at least 1 hour or as long as overnight.

9

Using a sharp knife, slice the log of dough into ¼ inch thick slices. Place slices on an ungreased baking sheet or silicone baking mat.

10

Bake for 10-12 minutes.

11

Allow cookies to cool to room temperature and then sprinkle the tops with granulated sugar.

12

Serve and ENJOY!

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White Bean Potato Soup with Kale & Rosemary – INSTANT POT

white bean potato soup

Here is another favorite INSTANT POT SOUP RECIPE that we love in our family. I started making this white bean potato soup with rosemary & kale soup last year while on a reset diet. I make it all the time now, even during the summer. Kris Carr is one of my favorite mentors and a version of this recipe was used in her ‘Crazy Sexy You’ program. I have adapted the recipe a bit and made it available to make using my favorite appliance, the INSTANT POT.

This recipe is so easy to make, and so good for you! With a savory flavor, a lightly creamy texture, this soup will not disappoint!

white bean potato soup

Two Instant Pots?

I love this pot so much, that I have two of them. Yep, TWO. There are many situations that I use both of them for the same meal: one for a steamed veggie, and one for the main dish. In this case, I triple the recipe and split it between two pots. This will give me several other ‘on the spot’ dinners, for the nights I don’t want to cook!

If you don’t have an Instant Pot, I do recommend you invest a little money and get one. However, this recipe can easily be made using a regular pot on the stove top.

The hardest part of this white bean potato soup is chopping the vegetables. (That is if you are doing it the HARD WAY). I’m telling ya, CHOP THE VEGETABLES THE EASY WAY using this little gadget.

white bean potato soup

One of my favorite kitchen gadgets is this veggie chopper. I use it all the time for cutting up vegetables when I make soups, and salads. It saves so much time and saves your fingers! I tend to cut my fingers a lot when I am chopping up veggies. Especially when they are small pieces. This little gadget works like a charm! I have gone through several different kinds of choppers like this, but this one seems to be a good one. It has very high ratings on Amazon and I have been very pleased with it.

See how easy it is to use!

Back to the white bean potato soup recipe!

I am going to give you the recipe for a small 4 serving batch, however, I always triple the recipe and freeze for later.

So if you want more than 4 servings, I recommend at least doubling it!

Soup Ingredients

  • 1 TB olive oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 cup chopped celery (about 2 stalks)
  • 1 cup chopped carrots (about 2 carrots)
  • 1 TB fresh rosemary, chopped
  • 3 white potatoes, peeled and cut into cubes
  • 1 can (15 oz.) white beans , drained and rinsed – or 1 3/4 cup precooked beans
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 4 cups vegetable or chicken broth (4 tsp vegetable or chicken bouillon paste can also be used with 4 cups water)
  • 1 cup water
  • 2 bay leaves
  • 4 kale leaves, washed and stems removed. Chop into bite size pieces.
  • 1 tsp apple cider vinegar

 

Instructions

white bean potato soup

Chop up vegetables

white bean potato soup

Set the Instant Pot to “SAUTE”

white bean potato soup

Store the lids in a zip bag in the clean pot.

I like this 3 ring, multi-color set.

Add the oil to the pot, then add the chopped onions, carrots, celery and a pinch of salt. Simmer for 3-4 minutes, or until onion is soft, stirring frequently. (Add a little water if the veggies start to stick).

Add the garlic and rosemary. Continue to stir and cook until the garlic is fragrant. Do not overcook.

white bean potato soup

Add the potatoes, beans, salt, pepper, paprika, broth, bay leaves and water to the pot.

white bean potato soup

Turn the Instant Pot off, and set on “SOUP”

Adjust the time down to only 3 minutes. (It will take about 12 minutes to come up to pressure). So the total time is around 15 minutes.

Not bad for a healthy bowl of soup, don’t ya think?

While you are waiting for the soup to cook, cut up the kale.

*****Save your kale stems for juicing, or compost if you are into that kind of thing.

When the timer goes off, flip the pressure valve for a “QUICK RELEASE”

Once the pressure is release, remove the bay leaves.

To create a more creamy texture: use an immersion blender  or blender to puree the soup until it is the texture you like.

Leave some of the potato and carrots chunky.

If you don’t have an immersion blender, carefully transfer half of the soup to a blender. (Only fill half way full). Blend until smooth. Return this mixture to the pot and stir.

Add the kale and vinegar and then place the lid back on and let the kale sit for about 5 minutes until wilted and tender in the soup.

No need to turn it back up to pressure!

white bean potato soup

Taste the soup and add more salt and pepper if needed.

There you have it!

Ladle soup in a bowl and if you do bread, ENJOY with a slice of your favorite baguette!

storage tips

Leftover soup will keep for up to 6 days in the fridge, or frozen for up to 2 months.

Like I mentioned before, I triple the recipe. This is where having TWO INSTANT POTS, comes in real handy!!!!!

White Bean Potato Soup with Kale & Rosemary – INSTANT POT

This recipe is so easy to make, and so good for you! With a savory flavor, a lightly creamy texture, this soup will not disappoint! Recipe adapted so you can make it quickly in the Instant Pot or on the stove top.

  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min
  • Yield4 Servings
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Ingredients

    • 1 TB olive oil
    • 4 cloves garlic, minced
    • 1 onion, chopped
    • 1 cup chopped celery (about 2 stalks)
    • 1 cup chopped carrots (about 2 carrots)
    • 1 TB fresh rosemary, chopped
    • 3 white potatoes, peeled and cut into cubes
    • 1 can (15 oz.) white beans , drained and rinsed – or 1 3/4 cup precooked beans
    • 2 tsp salt
    • 1/4 tsp black pepper
    • 1/2 tsp smoked paprika (optional)
    • 4 cups vegetable or chicken broth (4 tsp vegetable or chicken bouillon paste can also be used with 4 cups water)
    • 1 cup water
    • 2 bay leaves
    • 4 kale leaves, washed and stems removed. Chop into bite size pieces.
    • 1 tsp apple cider vinegar
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INSTUCTIONS

1

Set the Instant Pot to “SAUTE”

2

Add the oil to the pot, then add the chopped onions, carrots, celery and a pinch of salt. Simmer for 3-4 minutes, or until onion is soft, stirring frequently. (Add a little water if the veggies start to stick).

3

Add the garlic and rosemary. Continue to stir and cook until the garlic is fragrant. Do not overcook.

4

Add the potatoes, beans, salt, pepper, paprika, broth, bay leaves and water to the pot.

5

Turn the Instant Pot off, and set on “SOUP

6

Adjust down to only 3 minutes. (It will take about 12 minutes to come up to pressure). So the total time is around 15 minutes.

7

Not bad for a healthy bowl of soup, don’t ya think?

8

While you are waiting for the soup to cook, cut up the kale.

9

Save your kale stems for juicing, or compost if you are into that kind of thing.

10

When the timer goes off, flip the pressure valve for a “QUICK RELEASE”

11

Once the pressure is release, remove the bay leaves.

12

To create a more creamy texture: using an immersion blender to puree the soup until it is the texture you like. Leave some of the potato and carrot chunky.

13

If you don’t have an immersion blender, carefully transfer half of the soup to a blender. (Only fill half way full). Blend until smooth. Return this mixture to the pot and stir.

14

Add the kale and vinegar and then place the lid back on and let the kale sit for about 5 minutes until wilted and tender in the soup. No need to turn it back up to pressure!

15

Taste the soup and add more salt and pepper if needed.

16

There you have it!

17

Ladle soup in a bowl and ENJOY!

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Instant Pot Applesauce – Simple & Yummy – No Added Sugar

Instant Pot Applesauce Youmakeitsimple.com

One of the many things I enjoy about the fall season, are the beautiful golden apples that come off our apple tree. I just couldn’t let all those apples go to waste, so I decided to make some applesauce. Using the Instant Pot to cook the apples made the process sooooooooo much easier. Seriously, there is no end to what this appliance can do.

This applesauce recipe is SIMPLE, quick and so yummy. There is not even any sugar added.

Here is a quick video tutorial to show how easy it is.

Here is the detailed low down.

Instant pot applesauce youmakeitsimple.com

Items needed

Applesauce ingredients

  •  Apples – approximately 10 cups sliced apples ( 20-25 apples)
  •  1 teaspoon Cinnamon
  •  3/4 cup Water
  •  1 Tablespoon Lemon juice (optional) if canning be sure to use lemon juice

Applesauce Instructions

Instant pot applesauce youmakeitsimple.com

Fill the sink full of water and wash all of the apples

This little gadget makes making applesauce a breeze. It is also great for dehydrating apples, or whenever you want a bunch of apples sliced evenly for salads or snacking. You can do without it, however it does make things much easier! It PEELS, SLICES and CORES the apples all at once.

Slice, core and peel the apples.

You can leave the skin on if you choose. If you don’t have a slicer, just cut up the apples into 1 inch chunks. The apple skins are a nice addition to the compost pile, if you have one.

instant pot applesauce sliced apples

Fill the Instant Pot with apples. Don’t go over the max line.

Add 1 Tablespoon of lemon juice.

If you are eating the applesauce right away, you can get away with not putting the lemon juice in it. If you are going to can or freeze it, I recommenced using the lemon juice to help preserve and help with acid balance. I don’t think it alters the taste either way.

Instant pot applesauce youmakeitsimple.com

Add 3/4 cup water and the cinnamon.

Place the lid on the Instant Pot and flip valve for pressure.

Click “MANUAL” high pressure

Adjust time to 5 minutes

Instant pot applesauce youmakeitsimple.com

‘NATURAL RELEASE” After the timer goes off let the pressure release naturally for approximately 24 minutes.

Remove lid. Take an immersion blender and blend until it is the consistency that you like.

Immersion blenders work like a charm and do it quickly. You can also use a blender or potato masher.

Instant pot applesauce youmakeitsimple.com

Ladle into glass jars.

If canning, be sure to leave 1/2 inch headspace at the top of the jar!

You can eat it right away, freeze, or can the applesauce. Soooooooo yummy!

Canning instructions

Instant pot applesauce youmakeitsimple.com

Place jars in a hot water bath and process 20 minutes.

Start timing when the water is at a rapid boil.

Remove jars and place them on a dishcloth.

Let them sit for 24 hours to make sure it seals. They will usually seal within minutes.

Instant Pot Applesauce – Simple & Yummy – No Added Sugar

Instant Pot Applesauce Youmakeitsimple.com

A simple, delicious applesauce.  Quick and easy to make using the Instant Pot. No sugar is needed! Sweet with a hint of cinnamon, you’re going to love it!

  • Prep Time20 min
  • Cook Time40 min
  • Total Time1 hr

Ingredients

    • 20-25 apples (approximately 10 cups sliced apples)
    • 1 teaspoon Cinnamon
    • 3/4 Cup water
    • 1 Teaspoon Lemon juice

INSTUCTIONS

1

Fill the sink full of water and wash all of the apples

 
2

Slice, core and peel the apples. Some say you really don’t need to peel the apples, but I do. It would add extra fiber, but not sure what the texture would be.

3

If you don’t have a slicer, just cut up the apples into 1 inch chunks.

4

Fill the Instant Pot with apples. Don’t go over the max line.

5

Add 1 Tablespoon of lemon juice.

6

Add 3/4 cup water

7

Place the lid on the Instant Pot and flip valve for pressure.

8

Click “MANUAL” high pressure

9

Adjust time to 5 minutes

10

‘NATURAL RELEASE” After timer goes off let pressure release naturally for approximately 24 minutes.

11

Remove lid. Take an immersion blender and blend until it is the consistency that you like.

12

Ladle into glass jars.

Canning Instructions

13

Place jars in hot water bath and process 20 minutes. Start timing when the water is at a rapid boil.

14

Remove jars and place on dish cloth. Let them sit for 24 hours to make sure it seals. They will usually seal within minutes.

Instant pot applesauce youmakeitsimple.com

There you have it! Go find some beautiful apples and make some yummy applesauce!

Check out these other Instant Pot Recipes.

Happy Autumn!

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My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Instant Pot – Rosemary & Garlic Mashed Potatoes

Oh, the comfort of mashed potatoes! If you enjoy the flavor of rosemary, and garlic, and mashed potatoes, then you are going to love this Rosemary & Garlic Mashed Potatoes recipe. It is easy, of course, because cooking in the Instant Pot is always a pleasure.

I have had my Instant Pot for several years, and still, use it almost every day. Now that is one appliance worth keeping. (I have two). If you don’t have one, get one! If you have one and haven’t started using it, start using it. So many people get an Instant Pot and never start using it because they are intimidated. DON’T BE!  There are so many tutorials and recipes out there and this gadget will seriously make your life so much easier.

Rosemary is one of my most favorite herbs. Not only does it smell fabulous, it really does enhance the flavor of so many dishes. For this recipe I use fresh, when I have it available, but if you don’t have fresh, just use dried rosemary.

Rosemary & Garlic Mashed Potatoes Ingredients

  •  5-6 medium russet potatoes
  • 1 cup chicken broth or water
  • 5-7 cloves garlic (minced)
  • 3-4 sprigs fresh rosemary (2 Tablespoons dried)
  • 1 Tablespoon Butter/or Ghee
  • 1/4 cup milk or nut milk of your choice

Instructions

1  – Peel Potatoes.

Treat yourself to a good potato peeler. There is nothing more frustrating than a poor peeler. I used to hate peeling potatoes until I got a decent peeler. It is a big game changer! This is the one that I like.

2-  Place the steam basket into the pot. If you don’t have one you can cook without.

3-  Cut potato into quarters and put in the steam basket

4-  Add 1 cup water or broth

5-  Place the sprigs of rosemary over the potatoes.

6-  Add the garlic

7-  Place the lid on the Instant Pot and secure pressure valve.

8-  Press “MANUAL”  and adjust pressure for 25 minutes

9-  When the timer sounds, use the “QUICK RELEASE” method by flipping valve to vent

10- Remove steam basket or drain potatoes if you didn’t use a steam basket.

11- Remove rosemary

12- Add butter and milk.

13- Using an electric hand mixer, whip potatoes until creamy.

Instant Pot – Rosemary & Garlic Mashed Potatoes

Creamy, flavorful mashed potatoes that you can make up quick and easy with the Instant Pot,

  • Prep Time10 min
  • Cook Time35 min
  • Total Time45 min
  • Serving Size6

Ingredients

    •  5-6 medium russet potatoes
    • 1 cup chicken broth or water
    • 5-7 cloves garlic (minced)
    • 3-4 sprigs fresh rosemary (2 Tablespoons dried)
    • 1 Tablespoon Butter/or Ghee
    • 1/4 cup milk or nut milk of your choice

INSTUCTIONS

1

Peel Potatoes.

 
2

Place steam basket into pot. If you don’t have one you can cook without.

3

Cut potato into quarters and put in the steam basket

4

Add 1 cup water or broth

5

Place the sprigs of rosemary over the potatoes.

6

Add the garlic

7

Place the lid on the Instant Pot and secure pressure valve.

8

Press “MANUAL”  and adjust pressure for 25 minutes

9

When the timer sounds, use the “QUICK RELEASE” method by flipping valve to vent

10

Remove steam basket or drain potatoes if you didn’t use a steam basket.

11

Remove rosemary

12

Add butter and milk.

13

Using an electric hand mixer, whip potatoes until creamy.

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My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Quick and Simple Spanish Rice – INSTANT POT

Spanish rice

This is a family favorite Spanish rice recipe that I have tweaked so you can make it up quick and easy using the Instant Pot. It is a simple, basic, down to earth recipe that you can whip up and enjoy with so many things. We like it with tacos, enchiladas, and alongside a scoop of creamy refried beans. By the way, the refried bean Instant pot recipe is coming up soon, so stay tuned.

Why use the Instant Pot? Because it only takes 18 – 25 minutes to make. (That includes prep and everything with no babysitting). You gotta love this gadget! I am constantly amazed at what you can do with it. If you don’t have an Instant Pot, I will include the stove top instructions. However, I hope you will strongly consider investing in one. You won’t be disappointed.

Ingredients 

Serves (6-8)

  • 2 cup rice
  • 1 cup tomato sauce (one 8 oz. can)
  • 2 teaspoon salt
  • 1/2 teaspoon cumin powder
  • 2 Tablespoon avocado oil, or coconut oil
  • 1 teaspoon garlic powder or 2 garlic cloves (minced)
  • 1/2 teaspoon black pepper
  • 2 1/2 cups chicken broth or water

Instructions

  • Press the “saute” button on the Instant Pot
  • Place the oil and rice in the pot and saute until it starts to turn a golden brown. Stir frequently so you don’t burn it. (about 3-5 minutes).
  • Add other ingredients and give it a little stir
  • Place the lid on the Pot and secure in place.
  • Flip the pressure valve into the “sealing” position
  • Press the “manual” button and set time for 8 minutes.
  • When the beeper goes off, let it “natural release” for 5 minutes.
  • At this point, release any remaining pressure by flipping the pressure valve.
  • Once the steam is released, remove lid and fluff the rice with a big fork.

Spanish Rice Stove Top Instructions

Use the same ingredients as above, however you will need to INCREASE BROTH/WATER TO 4 CUPS!

  • In a saucepan, brown the rice lightly in the oil.
  • Add other ingredients.
  • Bring to boil and turn down to simmer
  • Place lid on and cook until done (about 20 -25 minutes).

Serve with your favorite Mexican dish.

*You can PRINT – EMAIL – or TEXT the recipe HERE

Quick and Simple Spanish Rice – INSTANT POT

Spanish rice

This is a family favorite Spanish rice recipe that I have tweaked so you can make it up quick and easy using the Instant Pot. It is a simple, basic, down to earth recipe that you can whip up and enjoy with so many things.

  • Prep Time5 min
  • Cook Time15 min
  • Total Time20 min
  • Yield6-8 Servings
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 2 cup rice
    • 1 cup tomato sauce (one 8 oz. can)
    • 2 teaspoon salt
    • 1/2 teaspoon cumin powder
    • 2 Tablespoon avocado oil, or coconut oil
    • 1 teaspoon garlic powder or 2 garlic cloves (minced)
    • 1/2 teaspoon black pepper
    • 2 1/2 cups chicken broth or water
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Press the “saute” button on the Instant Pot

 
2

Place the oil and rice in the pot and sauté until it starts to turn a golden brown. Stir frequently so you don’t burn it. (about 3-5 minutes).

3

Add other ingredients and give it a little stir

4

Place the lid on the Pot and secure in place.

5

Flip the pressure valve into the “sealing” position

6

Press the “manual” button and set time for 8 minutes.

7

When the beeper goes off, let it “natural release” for 5 minutes.

8

At this point, release any remaining pressure by flipping the pressure valve.

9

Once the steam is released, remove lid and fluff the rice with a big fork.

Stove Top Instructions

10

Use the same ingredients as above, however you will need to INCREASE BROTH/WATER TO 4 CUPS!

11

In a saucepan, brown the rice lightly in the oil.

12

Add other ingredients.

13

Bring to boil and turn down to simmer

14

Place lid on and cook until done (about 20 -25 minutes).

[MEDIAVINE EXAMPLE AD SPACE 3]

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Instant Pot – Quick and Simple Corn On the Cob

It’s that time of year to start enjoying produce from the garden. Although I don’t grow corn in my own garden, I like to find a local farmers market or fruit stand and buy a few ears of corn here and there. It’s my husbands favorite treat. There really isn’t anything like the taste of a well buttered and salted  ear of corn on the cob.

Once again, the Instant Pot comes to the rescue. I love this thing, as you already know. Using the Instant Pot to perfectly steam the corn, totally cuts back on time. Who likes to wait, for what seems like hours, for the BIG pot of water to come to a boil before you can even put the corn in? I certainly don’t. You can have perfectly cooked corn on the cob ready in just SEVEN minutes! The best part, NO BABYSITTING! There is no need to hang around waiting for he water to boil or worry about overcooking.

Before I show you how easy it is to cook, I am going to share with you a few tips on how to pick out some good ears of corn.

 

I grew up watching my parents, and others check the corn by pulling the husk back a little to take a peek.  Do you do that? Well, from what I just learned, it’s NOT necessary. If you do that, you may get dirty stares at the market — and the corn that looked gorgeous, milky and bright when you peeled it, will get shriveled and starchy quicker. Interesting? I am going to give you some tips on how to find the perfect corn without even peeking on the inside.

  • Look for teensy brown holes in the husk, especially towards the top. Those are wormholes, and you will want to avoid worms!
  • Feel the kernels through the husk. You want to make sure that they’re plump and plentiful; if you can feel holes where kernels should be, then choose another.
  • Look for healthy tassels. The tassels should be brown and sticky to the touch. If they’re dry or black, then it’s an old ear of corn.
  • Check out the color of the husk. If it’s a bright green and tightly wrapped against the cob, then the corn is fresh. (In some cases, it will even feel slightly damp.)

Now let’s show you how easy it is to cook up using the Instant Pot.

 

This is all you do

1-   Remove the husk and silk from corn

2-  Add 1 cup of water to the inner pot

3-  Place the metal trivet inside the pot

4-  Stack 4-5 ears of corn on top of the trivet

5-  Place the lid onto the pot and close the valve for pressure cooking

6-  Choose “manual” at high pressure

7-  Set time for 2 minutes

8-  Use “Quick Release” method when timer goes off

9-  Carefully remove lid and enjoy!

Dress your ear of corn as you like.  I enjoy a little butter, or ghee – garlic salt, and pepper.

What do you like to put on your corn on the cob? Would love some new ideas.

Enjoy the summer harvest!

Instant Pot – Quick and Simple Corn On the Cob

I am going to give you some tips on how to find the perfect corn without even peeking on the inside.

  • Prep Time5 min
  • Cook Time5 min
  • Total Time10 min
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 4-5 ears of corn
    • 1 cup of water
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Remove the husk and silk from corn

 
2

Add 1 cup of water to the inner pot

3

Place the metal trivet inside the pot

4

Stack 4-5 ears of corn on top of the trivet

5

Place the lid onto the pot and close the valve for pressure cooking

6

Choose “manual” at high pressure

7

Set time for 2 minutes

8

Use “Quick Release” method when timer goes off

9

Carefully remove lid and enjoy!

[MEDIAVINE EXAMPLE AD SPACE 3]

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Instant Pot: Zucchini & Basil Soup

zucchini & basil soup

I have zucchini and basil in my garden now, and I am trying to find new ways to eat it.  I know hot soup may not be too appealing for those of us who are living in the heat of summer, but this soup is so yummy AND so quick to make.  (Especially if you have an INSTANT POT). It’s a no brainer when it comes to a quick, healthy and soothing dinner or lunch entree.

zucchini & basil soup garden basil

zucchini & basil, what a great combination!

This is such a soothing, mild tasting soup. It must be pretty good, because my son asked for seconds AND asked if he could take some home for his lunch the next day. Hmmmmm! This would be a good soup to make a double batch of and freeze for another quick meal. For those of you who eat dairy products, a little shredded Parmesan cheese added just before serving, is quite yummy!

zucchini & basil soup

Ingredients (serves 6)

  • 4 cups of chicken broth, stock or bone broth
  • 3 medium zucchinis, roughly chopped (if the zucchinis are young, organic and the skin is not tough, leave the skin on) Otherwise, peel.
  • 1 large leek, chopped and rinsed well
  • 1 cup fresh basil, roughly chopped
  • 3 tbsp olive oil
  • Juice of 1/4 lemon
  • 2 tsp sea salt
  • Shredded Parmesan cheese (optional)
zucchini & basil soup

Instructions

  • Choose the “saute” button on the Instant Pot
  • Add the olive oil to the pan and saute for 4-5 minutes. Stir frequently
  • Add leeks and only 1/4 cup of the basil. Cook for an additional 2 minutes
  • Turn off “saute”
  • Add the broth, salt and lemon juice.
  • Stir well
  • Place the lid on the pot and close the pressure valve
  • Press the “manual” button and set the time for 8 minutes.
  • Use a “natural pressure release”, unless you are in a hurry, you can do a “quick release”.
  • Using an immersion blender, puree the soup while still in the pot. You can also transfer soup to a blender in little batches and blend.
  • This can also be made without the Instant Pot if you don’t have one. Just follow the instructions and adjust cooking time to 20-25 minutes or until zucchini is tender.
  • Serve with a sprinkle of fresh chopped basil and a sprinkle of Parmesan cheese is optional.

 

zucchini & basil soup

There you have it, another Instant Pot soup recipe and a way to use up those yummy zucchinis growing in your garden.

Enjoy!

Instant Pot: Zucchini & Basil Soup

zucchini & basil soup

This soup is so yummy AND so quick to make.  (Especially if you have an INSTANT POT). It’s a no brainer when it comes to a quick, healthy and soothing dinner or lunch entrée.

 

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield6 Servings
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 4 cups of chicken broth, stock or bone broth
    • 3 medium zucchinis, roughly chopped (if the zucchinis are young, organic and the skin is not tough, leave the skin on) Otherwise, peel.
    • 1 large leek, chopped and rinsed well
    • 1 cup fresh basil, roughly chopped
    • 3 tbsp olive oil
    • Juice of 1/4 lemon
    • 2 tsp sea salt
    • Shredded Parmesan cheese (optional)
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Choose the “saute” button on the Instant Pot

 
2

Add the olive oil to the pan and saute for 4-5 minutes. Stir frequently

3

Add leeks and only 1/4 cup of the basil. Cook for an additional 2 minutes

4

Turn off “saute”

5

Add the broth, salt and lemon juice.

6

Stir well

7

Place the lid on the pot and close the pressure valve

8

Press the “manual” button and set the time for 8 minutes.

9

Use a “natural pressure release”, unless you are in a hurry, you can do a “quick release”.

10

Using an immersion blender, puree the soup while still in the pot. You can also transfer soup to a blender in little batches and blend.

11

This can also be made without the Instant Pot if you don’t have one. Just follow the instructions and adjust cooking time to 20-25 minutes or until zucchini is tender.

12

Serve with a sprinkle of fresh chopped basil and a sprinkle of Parmesan cheese is optional.

[MEDIAVINE EXAMPLE AD SPACE 3]

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Whole Roasted Chicken – Instant Pot

roasted chicken

Cooking a delicious, flavorful tender roasted chicken has never been easier than in the Instant Pot. Who would have thought that you could roast a chicken in a pressure cooker and have it turn out so fabulously? I didn’t until about a year ago when I found the “Jack Pot”. Pun intended! I am still loving the Instant Pot 7-in-1 pressure cooker and want to share with you yet another way to use it.

I have been cooking a whole chicken quite frequently, usually once a week. Sometimes I use the meat for soups, enchiladas, tacos, sandwiches or just eat plain with steamed vegetables and (if my husband is lucky) mashed potatoes and gravy. This recipe does leave some great drippings to make a nice gravy or a gelatin base for soups and other dishes.

What I like about roasting a chicken is that you can change it up and flavor it different ways. Sometimes I put the usual spices on it, and other times I switch it out with some other herbs and spice blends that I will include in this post.

Prep Time: 10 minutes

Cook Time: 45 minutes total

roasted chicken

Roasted Chicken Ingredients

  • 1 whole – 4 lb. organic chicken

  • 1 Tablespoon Coconut Oil
  • 1½ cups Bone Broth or water can be substituted (use only 1/2 – 1 cup water if using a non-organic chicken)
  • 1 tsp. dried thyme
  • 1 tsp. paprika
  • ¼ tsp. freshly ground black pepper
  • ½ tsp. sea salt
  • 3-4 cloves garlic, minced
  • other desired seasoning and spices

Roasted Chicken Instructions

  • In a small bowl, combine paprika, thyme, garlic, salt, and pepper
roasted chicken
  • Rub half of the seasoning mixture over outside of the bird
  • Turn on the saute setting on the Instant Pot and add the coconut oil
  • Once the oil is heated, add chicken, breast side down and cook 6-7 minutes until browned
  • Flip the chicken over so the breast is on top and apply the rest of the seasoning on the breast
  • Add broth to the side of the pan to avoid washing away the rub from the chicken
  • Lock pressure cooker lid and press the cancel button to reset for pressure cooking
Instant pot time 25 roasted chicken
  • Press “Poultry” and set for 40 minutes on high pressure.
  • Let the pressure cooker release naturally
roasted chicken
  • When pressure has released, remove the chicken from the pressure cooker and let stand covered with foil for 5 minutes before carving.
roasted chicken

Add some mashed potatoes or mashed cauliflower, some steamed broccoli and you have a yummy meal.

roasted chicken

Save the drippings to put over your potatoes. I don’t even thicken it for gravy, but you can.

Spice Blends

Here are a few spice blends to try. Blend them up and store in little glass jars or labeled zip bags. These blends are a great way to add a little spice to any meat or dish.

Indian Spice Blend

  • 2 T onion powder
  • 1 tsp black pepper2 tsp garam masala
  • 2 tsp coriander
  • 1/2 tsp cinnamon
  • 1 tsp sea salt
  • 1/2 tsp red pepper flakes

Italian spice blend

1 tsp of each

  • oregano
  • basil
  • rosemary
  • thyme
  • sage

Greek spice blend

  • 2 T lemon juice
  • 1 tsp salt
  • 2 T oregano
  • 1 T garlic powder
  • 2 tsp black pepper

Savory Spice Blend

  • 2 T fresh chopped rosemary leaves
  • 3 garlic cloves, minced
  • 1 tsp onion powder
  • sprinkle of paprika to your liking
  • 1 tsp sea salt

Enjoy!

Whole Roasted Chicken – Instant Pot

roasted chicken

Cooking a delicious, flavorful tender roasted chicken has never been easier than in the Instant Pot. Who would have thought that you could roast a chicken in a pressure cooker and have it turn out so fabulously?

  • Prep Time10 min
  • Cook Time45 min
  • Total Time55 min

Ingredients

    • 1 whole – 4 lb. organic chicken
    • 1 Tablespoon Coconut Oil
    • 1½ cups Bone Broth or water can be substituted (use only 1/2 – 1 cup water if using a non-organic chicken)
    • 1 tsp. dried thyme
    • 1 tsp. paprika
    • ¼ tsp. freshly ground black pepper
    • ½ tsp. sea salt
    • 3-4 cloves garlic, minced
    • other desired seasoning and spices

Indian Spice Blend

    • 2 T onion powder
    • 1 tsp black pepper2 tsp garam masala
    • 2 tsp coriander
    • 1/2 tsp cinnamon
    • 1 tsp sea salt
    • 1/2 tsp red pepper flakes

Italian spice blend

  • 1 tsp of each
    • oregano
    • basil
    • rosemary
    • thyme
    • sage

Greek Spice Blend

    • 2 T lemon juice
    • 1 tsp salt
    • 2 T oregano
    • 1 T garlic powder
    • 2 tsp black pepper

Savory Spice Blend

    • 2 T fresh chopped rosemary leaves
    • 3 garlic cloves, minced
    • 1 tsp onion powder
    • sprinkle of paprika to your liking
    • 1 tsp sea salt

INSTUCTIONS

1

In a small bowl, combine paprika, thyme, garlic, salt, and pepper

 
2

Rub half of the seasoning mixture over outside of the bird

3

Turn on the sauté setting on the Instant Pot and add the coconut oil

4

Once the oil is heated, add chicken, breast side down and cook 6-7 minutes until browned

5

Flip the chicken over so the breast is on top and apply the rest of the seasoning on the breast

6

Add broth to the side of the pan to avoid washing away the rub from the chicken

7

Lock pressure cooker lid and press the cancel button to reset for pressure cooking

8

Press “Poultry” and set for 40 minutes on high pressure.

9

Let the pressure cooker release naturally

10

When pressure has released, remove the chicken from the pressure cooker and let stand covered with foil for 5 minutes before carving.

11

Enjoy!

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My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Instant Pot Three Bean Chili

chili

If you want something WARM, SOOTHING, TASTY, and QUICK TO MAKE for dinner, this three bean chili is the bomb! I revamped one of my chili recipes so it can make it up in the Instant pot. If you don’t have an Instant Pot, you seriously should consider it. Worth every penny! I have two now and use them simultaneously all the time.

chili

This chili recipe can be made without the Instant Pot, just takes a little more effort. With the Instant Pot, you don’t have to babysit it. Just throw all the ingredients in and while you wait you can make up a batch of yummy cornbread. You can have a healthy dinner made up in the time it would take you to run to a fast-food joint.

Back to the three-bean chili.

This is how easy it is

Ingredients (6 servings)

  • 1 lb. ground beef or ground turkey (optional to add meat or not)
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 14.5 oz. can tomatoes with juice
  • 1 6 oz. can tomato paste (optional)
  • 1 can chopped roasted green chilies, optional
  • 1 cup beef broth
  • 1 tsp. coriander
  • 1 tsp. cumin
  • 1/2 tsp. paprika
  • 1 1/4 tsp. chili powder
  • 3 cans beans, drained (pinto, kidney, black, navy, etc)
  • Salt and pepper to taste

Instructions

1- Turn on the Instant Pot and choose SAUTE

2- Brown the ground meat and remove any unwanted grease.

3- Add the rest of the ingredients to the pot and give it a little stir.

4- Place the lid on the Instant Pot

5- Flip the pressure valve to seal

6- Reset the Instant Pot for “SOUP”

7- Adjust the time for 15 minutes.

8- When the beeper goes off, use the QUICK RELEASE METHOD

9- When the pressure has come down, remove the lid, and enjoy!

This Chili freezes really well. You can double the batch and freeze some for another QUICK MEAL!

You can also make this up in a stockpot if you don’t have an Instant Pot. It is pretty much the same instructions. Simmer over medium-low heat covered for 30 minutes.

Enjoy!

Instant Pot Three Bean Chili

chili

If you want something WARM, SOOTHING, TASTY, and QUICK TO MAKE for dinner, this three bean chili is the bomb! I revamped one of my chili recipes so it can make it up in the Instant pot.

  • Prep Time10 min
  • Cook Time15 min
  • Total Time25 min
  • Yield6 Servings
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 1 lb. ground beef or ground turkey (optional to add meat or not)
    • 4 cloves garlic, minced
    • 1 medium onion, chopped
    • 1 14.5 oz. can tomatoes with juice
    • 1 6 oz. can tomato paste (optional)
    • 1 can chopped roasted green chilies, optional
    • 1 cup beef broth
    • 1 tsp. coriander
    • 1 tsp. cumin
    • 1/2 tsp. paprika
    • 1 1/4 tsp. chili powder
    • 3 cans beans, drained (pinto, kidney, black, navy, etc)
    • Salt and pepper to taste
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Turn on the Instant Pot and choose SAUTE

 
2

Brown the ground meat and remove any unwanted grease.

3

Add the rest of the ingredients to the pot and give it a little stir.

4

Place the lid on the Instant Pot

5

Flip the pressure valve to seal

6

Reset the Instant Pot for “SOUP”

7

Adjust the time for 15 minutes.

8

When the beeper goes off, use the QUICK RELEASE METHOD

9

When the pressure has come down, remove the lid, and enjoy!

[MEDIAVINE EXAMPLE AD SPACE 3]

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Sauerkraut: The Health Benefits & How To Make Your Own

Who would have thought that the crunchy sour condiment that some of us love to put on a hot dog could be good for you? Well, the original fermented version is very good for you! Some of you may not have even tasted sauerkraut or even know what it is.

Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.

People have been using fermentation to preserve valuable vegetables and other perishable foods for long periods without the use of modern-day refrigerators, freezers or canning methods. It sounds a little disgusting to be eating food that has been sitting out on the cupboard for days, but actually it is so healthy.

Sauerkraut is chuck full of bacteria strains that include Leuconostoc, Lactobacillus, and Pediococcus that populate your gut environment. These live and active probiotics have beneficial effects on the health of your digestive tract, and the rest of your body too. That’s because a very large portion of your immune system actually lives within your gut and is run by bacterial organisms.

“The good bacteria living in someone’s healthy gut environment have been proved to be crucial for lowering the risk of just about every form of acute or chronic illness there is”.

“Most people, including children, are in need of a probiotic boost due to the use of prescription medication particularly antibiotics as well as high carbohydrate diets, the consumption of chlorinated and fluoridated water, and conventional foods such as non-organic meat and dairy that contain antibiotic residues.  These chemicals kill off probiotics in your system, which over time will damage your digestive tract”. Dr. Axe

As you can see, we all need good bacteria. Yogurt and supplements are not the only place to get these yummy probiotics. Fermented foods of all kinds are a great way to supply your body with these needed good bacteria, and sauerkraut is one of them.

In a nut shell, here are some of the benefits of eating sauerkraut.

What it does:

  • Improves immune function
  • Aids in digestion and the absorption of various nutrients
  • Helps prevent infections and combat toxins living within your digestive tract
  • Supports brain function and cognitive health
  • Control inflammation

What it can help PREVENT:

  • brain disorders and mental illness
  • digestive disorders like leaky gut syndrome, ulcerative colitis and IBS
  • mood disorders like depression and anxiety
  • cancer
  • asthma
  • hormonal imbalances
  • food allergies and sensitivities
  • metabolic conditions such as diabetes
  • obesity or weight gain
  • various autoimmune diseases

Are you ready to start implementing this super food into your diet? You can buy sauerkraut at the store, but make sure it is raw and unpasteurized. It will be in the refrigerated section of the store.

I like Bubbies brand when I am not able to whip up a batch of my own.

Making your own sauerkraut is so quick and easy. It only has TWO ingredients (3 actually if you want to add any garlic or caraway seeds)and takes about 15-20 minutes to prepare and a few days to ferment.

All  you need is:

  • a big bowl
  • cutting board
  • knife
  • 2 wide mouth quart mason jars

Ingredients:

  • 2 medium heads of cabbage
  • 2 Tablespoons unrefined sea salt
  • Optional crushed garlic, or caraway seeds

step 1

Remove the outer layers of the cabbage and discard. Take one more leaf off. Using the lid as a guide, cut a circle out of the cabbage. You will use this to cover the top of the cabbage while fermenting.

step 2

Cut the cabbage in quarters and remove the hard center core. Slice and shred the cabbage to desired texture.

step 3

Place the shredded cabbage in a big bowl. Add salt and other flavorings. I like to add a few tablespoons of caraway seeds.

step 4

Toss cabbage and salt together in a large mixing bowl and begin to squeeze the cabbage, kneading it thoroughly to break up the cellular structure of the shredded cabbage. (This is a good time to get out any frustrations you may have).

step 5

Continue to knead the cabbage until it starts releasing its juices. Don’t over knead or you will have soggy limp sauerkraut.

step 6

Transfer cabbage to the jars and pack in tightly! Pack until it is full, eliminating any air bubbles.

step 7

Keep packing the cabbage until it is completely covered with brine.

step 8

Place the cabbage leaf circle on top of the shredded cabbage and pack down until covered with brine. This helps keep the cabbage from molding.

Put a clean rock or a pint size jar filled with water on top of the cabbage to keep the cabbage submerged in liquid.

step 9

Place the jars on a plate or tray to catch any seeping brine that occurs while fermenting.

step 10

Cover lightly with a cloth and store at room temperature for 3-10 days, checking every day to make sure the brine is covering the cabbage and to press down on the weight to burp the veggies and allow the gas bubbles to dissipate.

step 11

After 3-10 days cover jar with a lid a place in the refrigerator, use within 4-6 months.

Lacto-fermented vegetables increase in flavor with more time, at least according to fermentation experts. One of the best thing about lacto-fermented vegetable condiments is that they’ll stay fresh and “alive” when stored in a cold place like the refrigerator for several months, instead of going bad within a week like fresh veggies do.

How do you incorporate this yummy fermented food into your diet?

This post has a lot of great ideas on how to eat it. It’s not just a condiment, I like to think of it as a supplement. Some days I just get out the jar and put a few tablespoons on a plate and eat it down. It really does help my digestive system. You can even just drink a little bit of the brine.

Adding fermented foods to your diet can be an easy process (and can save you money on probiotics and digestive enzyme supplements!) I hope you will give it a whirl.

Bring on the Bacteria!

Sauerkraut: The Health Benefits & How To Make Your Own

Ranch Dressing

Who would have thought that the crunchy sour condiment that some of us love to put on a hot dog could be good for you? Well, the original fermented version is very good for you and easy to make!

  • Course
    • Condiment
[MEDIAVINE EXAMPLE AD SPACE 1]

INGREDIENTS

    • 2 medium heads of cabbage
    • 2 Tablespoons unrefined sea salt
    • Optional crushed garlic, or caraway seeds
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Remove the outer layers of the cabbage and discard. Take one more leaf off. Using the lid as a guide, cut a circle out of the cabbage. You will use this to cover the top of the cabbage while fermenting.

 
2

Cut the cabbage in quarters and remove the hard center core. Slice and shred the cabbage to desired texture.

3

Place the shredded cabbage in a big bowl. Add salt and other flavorings. I like to add a few tablespoons of caraway seeds.

4

Toss cabbage and salt together in a large mixing bowl and begin to squeeze the cabbage, kneading it thoroughly to break up the cellular structure of the shredded cabbage. (This is a good time to get out any frustrations you may have).

5

Continue to knead the cabbage until it starts releasing its juices. Don’t over knead or you will have soggy limp sauerkraut.

6

Transfer cabbage to the jars and pack in tightly! Pack until it is full, eliminating any air bubbles.

7

Keep packing the cabbage until it is completely covered with brine.

8

Place the cabbage leaf circle on top of the shredded cabbage and pack down until covered with brine. This helps keep the cabbage from molding.

9

Put a clean rock or a pint size jar filled with water on top of the cabbage to keep the cabbage submerged in liquid.

10

Place the jars on a plate or tray to catch any seeping brine that occurs while fermenting.

11

Cover lightly with a cloth and store at room temperature for 3-10 days, checking every day to make sure the brine is covering the cabbage and to press down on the weight to burp the veggies and allow the gas bubbles to dissipate.

12

After 3-10 days cover jar with a lid a place in the refrigerator, use within 4-6 months.

Lacto-fermented vegetables increase in flavor with more time, at least according to fermentation experts. One of the best thing about lacto-fermented vegetable condiments is that they’ll stay fresh and “alive” when stored in a cold place like the refrigerator for several months, instead of going bad within a week like fresh veggies do.

[MEDIAVINE EXAMPLE AD SPACE 3]

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Creamy Cilantro Lime Dressing

cilantro lime dressing

I have been on a search for a salad dressing that is clean and doesn’t have a bunch of additives and dairy in it. I FOUND ONE!

This recipe for creamy cilantro lime salad dressing is definitely a KEEPER. It is creamy and there is no dairy. It is flavorful, without any MSG. The ingredients are simple things, most likely you have in your kitchen right now.

I seriously could drink the stuff.

Cilantro Lime Dressing Ingredients

  • 1/2 ripe avocado
  • 1 lime (juiced)
  • 1/2 cup cilantro
  • 1-2 TB olive oil
  • 1 garlic clove (minced)
  • 1/2 cup water
  • 1/4 tsp sea salt

Instructions

  • Place all the ingredients into blender or food processor and mix until well blended

This cilantro lime salad dressing is so yummy over salads, as a dip, with tacos, fish, and chicken.

cilantro lime dressing

This is VERY GOOD on pizza!

Thanks to my dear friend, Ahlea for sharing this healthy recipe with me. I hope you enjoy it as well.

Let me know what you think of it, and what you have tried it on.

Creamy Cilantro Lime Dressing

cilantro lime dressing
This recipe for creamy cilantro lime salad dressing is definitely a KEEPER. It is creamy and there is no dairy. It is flavorful, without any MSG. This dressing is yummy on salads, as a dip, with tacos, fish and chicken.
  • Prep Time5 min
  • Cook Time50 min
  • Total Time55 min
  • Yieldapprox. 1 cup
[MEDIAVINE EXAMPLE AD SPACE 1]

INGREDIENTS

    • 1/2 ripe avocado
    • 1 lime (juiced)
    • 1/2 cup cilantro
    • 1-2 TB olive oil
    • 1 garlic clove (minced)
    • 1/2 cup water
    • 1/4 tsp sea salt
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Place all the ingredients into blender or food processor and mix until well blended

 
[MEDIAVINE EXAMPLE AD SPACE 3]

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The Best Tasting Hummus Ever

hummus

This is the best tasting hummus ever! Simple, flavorful and creamy. You are going to love this healthy dipping snack. Eat is as a dip or on a sandwich. Yummy, yum! What I love about this hummus recipe is that it is super easy to make and seriously taste so good. It makes approximately 1 cup.