Name: The Best Sesame Crusted Chicken Tenders Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: cooking spray (I like to use avocado spray)sesame oil – 1 TBsoy sauce – 1 TBsesame seeds – ½ cupsalt – ¾ tsppanko bread crumbs – 6 TB4 chicken breasts, cut into tenders (1 lb 12 oz total) Or you can use chicken tenders already cut.

The Best Sesame Crusted Chicken Tenders Recipe

I’ve tried a lot of chicken tenders recipes and nothing comes close to this recipe. They are crispy, flavorful, and very easy to make.

So if you’re looking for a quick and delicious entree, you’ll want to add this to your recipe list.

Ingredients

cooking spray (I like to use avocado spray)
sesame oil – 1 TB
soy sauce – 1 TB
sesame seeds – ½ cup
salt – ¾ tsp
panko bread crumbs – 6 TB
4 chicken breasts, cut into tenders (1 lb 12 oz total) Or you can use chicken tenders already cut.

Instructions

1- Preheat oven to 425F. Spray a baking sheet with cooking spray.

cooking spray

2- Mix sesame oil (1 TB) and soy sauce (1TB) in a bowl.

In another bowl mix sesame seeds (1/2 CUP), 3/4 tsp salt, and panko (6 tsp).

3- Cut chicken breast into chicken tenders.

4- Coat chicken with the soy sauce mixture, then coat with the sesame seed mixture. Place on a baking sheet lined with parchment paper.

5- Spray the top of the chicken with cooking spray.

Bake 8-10 minutes, then flip chicken and bake until cooked through about 4-5 minutes.

These chicken tenders are good with Instant Pot Rosemary Mashed Potatoes, a Kale, Bean and crouton salad, or with any side of your choice.

Enjoy!

The Best Sesame Crusted Chicken Tenders Recipe

I’ve tried a lot of chicken tenders recipes and nothing comes close to this recipe. They are crispy, flavorful, and very easy to make.

Prep Time10 min
Cook Time15 min
Total Time25 min
Ready in0
Yield6 servings

Course
- Main Course

INGREDIENTS

- cooking spray (I like to use avocado spray)
- sesame oil – 1 TB
- soy sauce – 1 TB
- sesame seeds – ½ cup
- salt – ¾ tsp
- panko bread crumbs – 6 TB
- 4 chicken breasts, cut into tenders (1 lb 12 oz total) Or you can use chicken tenders already cut.

INSTUCTIONS

1

Preheat oven to 425F. Spray a baking sheet with cooking spray.

2

Mix sesame oil (1 TB) and soy sauce (1 TB) in a bowl

In another bowl mix (1/2 cup) sesame seeds , (3/4 tsp ) salt and (6 TB) panko ( in another bowl.

3

Cut chicken into tenders.

4

Coat chicken with the soy sauce mixture, then coat with sesame seed mixture. Place on baking sheet.

5

Spray top of chicken with cooking spray. Bake 8-10 minutes, then flip chicken and bake until cooked through, about 4-5 minutes.

Jan Howell

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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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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The Best Turkey Loaf Recipe Ever // Simple To Make & Delicious

This turkey loaf recipe is the best I’ve ever tasted! I know it’s hard to get excited about meatloaf, right? The healthy ingredients in this recipe and the flavorful spices, make it an easy-to-make entree. In fact, this turkey loaf recipe made it to my “company-approved” list.

It’s quick and simple to make, a definite plus when it comes to making dinner. The turkey loaf recipe can be made using ground beef as well. You can get a 4 pack of “hormone-free” ground turkey at Costco for a good price.

You may want to check out my recipe for “turkey sausage” as well. It’s a yummy alternative to pork sausage. GET THE RECIPE HERE.

Now for the turkey loaf recipe.

Turkey Loaf Ingredients

1 free-range LARGE EGG
1 TB + 1 ½ teaspoons BRAGG’S LIQUID AMINOS
2 TB TOMATO PASTE
1 TB DIJON MUSTARD
1 GARLIC CLOVE (minced)
1 TB ONION FLAKES
½ teaspoon SALT
½ teaspoon dried SAVORY, or dried DILL
½ teaspoon ground ALLSPICE
¼ teaspoon BLACK PEPPER
1 ½ lb. GROUND TURKEY
1 TB GRATED PARMESAN CHEESE
2/3 cup WALNUTS (finely chopped)
¼ cup KETCHUP (optional)

Turkey Loaf Instructions

1- Preheat oven to 375 F. Coat a baking dish with avocado oil (or oil of choice)

2- In a large bowl, lightly beat the egg, liquid aminos, tomato paste, mustard, garlic, and spices.

3- Stir in the turkey, Parmesan cheese, onion flakes, and walnuts.

Combine all ingredients using a large fork, wooden spoon or I absolutely LOVE this DOUGH HOOK. It works like a charm for recipes like this.

5- Place the combined mixture into a greased loaf pan. Top with Ketchup (optional).

6- Bake until cooked through and 165° using a MEAT THERMOMETER. (45-50 minutes).

* I usually double the recipe, as this turkey loaf freezes really well.

You can use the turkey loaf in:

taco salads
wraps
cut up in chunks and used as meatballs in pasta dishes

OTHER FOOD PREP UTENSILS & GADGETS I RECOMMEND

The Best Turkey Loaf Recipe Ever // Simple To Make & Delicious

This turkey loaf recipe is the best I’ve ever tasted! The healthy ingredients in this recipe and the flavorful spices make it an easy-to-make entree.

Prep Time10 min
Cook Time50 min
Total Time1 hr
Ready in60
Yield6

Course
- Dessert

INGREDIENTS

- 1 free-range LARGE EGG
- 1 TB + 1 ½ teaspoons BRAGG’S LIQUID AMINOS
- 2 TB TOMATO PASTE
- 1 TB DIJON MUSTARD
- 1 GARLIC CLOVE (minced)
- 1 TB ONION FLAKES
- ½ teaspoon SALT
- ½ teaspoon dried SAVORY, or dried DILL
- ½ teaspoon ground ALLSPICE
- ¼ teaspoon BLACK PEPPER
- 1 ½ lbs. GROUND TURKEY
- 1 TB GRATED PARMESAN CHEESE
- 2/3 cup WALNUTS (finely chopped)
- ¼ cup KETCHUP (optional)

INSTUCTIONS

1

Preheat oven to 375 F degrees.

2

In a large bowl, lightly beat the egg, liquid aminos, tomato paste, mustard, garlic, and spices.

3

Stir in the turkey, Parmesan cheese, onion flakes and the walnuts.

4

Combine all ingredients using a large fork, wooden spoon or I absolutely LOVE this DOUGH HOOK. It works like a charm for recipes like this.

5

Place the combined mixture into a greased loaf pan. Top with Ketchup (optional).

6

Bake until cooked through and 165° using a MEAT THERMOMETER. (45-50 minutes).

Jan Howell

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!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

entree recipes turkey loaf

Delicious Crunch Roll Bowl Recipe With Spicy Mayo Dressing

This crunch roll bowl is a delicious combination of teriyaki browned tofu, served over a bed of rice, and topped with edamame, cucumber, avocado, and a little toss of crunchy onions. Top it off with a drizzle of spicy mayo dressing and you’ve got a tasty crunch roll bowl that you’re going to fall in love with.

When it comes to sushi, I’m not much of a fan of the fish-based rolls, BUT I do love a good California crunch roll! This recipe is quick and easy to make and the flavor is to die for.

If you’re not a tofu lover, you can substitute it for portobello mushrooms, or just leave it out completely. If you’ve never tried tofu, I suggest you give it a whirl. The teriyaki sauce really does make it taste good and it is a good source of protein.

Preparing the rice for this CRUNCH ROLL BOWL dish can be done a lot faster using the Instant Pot (my favorite appliance ever)!

Crunch Roll Bowl Ingredients

1 block extra firm tofu
1 cup rice, uncooked
2 cups frozen shelled edamame
1 cucumber, finely diced
1 avocado, cut into chunks or slices
1 jalapeno, thinly sliced (if you want more heat)
a swish of neutral oil (avocado or olive oil)
½ cup teriyaki or a savory-sweet Asian-inspired sauce
½ cup crunchy fried onions, crushed (the kind you buy in a carton when you’re making green bean casserole).

Spicy Mayo Ingredients

½ cup mayo
2-3 Tablespoons Sriracha (adjust to taste)

Crunch Roll Bowl Instructions

1- Prepare the spicy mayo by simply mixing the mayo and sriracha together.

2- Prep the tofu: Press the water out of the tofu. (Here is a great video showing how to do that if you don’t know how).

3- Cook the rice (Use the Instant Pot if you have one)!

4- Cook edamame according to package directions.

5- Cook the tofu: Cut the tofu into cubes. Heat a little oil over medium-high heat. Add the tofu and fry until golden brown. Add about 1/4 to 1/3 cup of teriyaki sauce, just enough to coat the tofu, and stir fry again until golden brown.

6- Assemble bowls with rice, tofu, more teriyaki sauce, edamame, cucumber, crunchy onions, and spicy mayo.

Enjoy!

Yum, Yum!

Delicious Crunch Roll Bowl Recipe With Spicy Mayo Dressing

Jan Howell

This crunch roll bowl is a delicious combination of teriyaki browned tofu, served over a bed of rice, and topped with edamame, cucumber, avocado, and a little toss of crunchy onions. Top it off with a drizzle of spicy mayo dressing and you’ve got a tasty crunch roll bowl that you’re going to fall in love with.

Prep Time20 min
Cook Time10 min
Total Time30 min
Yield4

Cuisine
- Japanese
Course
- Main Course
Suitable for Diet
- Vegetarian

INGREDIENTS

- 1 block extra firm tofu
- 1 cup rice, uncooked
- 2 cups frozen shelled
- edamame
- 1 cucumber, finely diced
- 1 avocado, cut into chunks or slices
- 1 jalapeno, thinly sliced (if you want a more heat)
- swish of neutral oil
- ½ cup teriyaki or savory-sweet Asian-inspired sauce
- ½ cup crunchy fried onions, crushed

Spicy Mayo

- ½ cup mayo
- 2-3 Tablespoons sriracha (adjust to taste)

INSTUCTIONS

1

Prep the tofu: Press the water out of the tofu. (Here is a great video showing how to do that if you don’t know how).

2

Cook the rice (Use the Instant Pot if you have one)!

3

Cook edamame according to package directions.

4

Cook the tofu: Cut the tofu into cubes. Heat a little oil over medium high heat. Add the tofu and fry until golden brown. Add about 1/4 to 1/3 cup of sauce, just enough to coat the tofu, and stir fry again until golden brown.

5

Assemble bowls with rice, tofu, more teriyaki sauce, edamame, cucumber, crunchy onions, and spicy mayo.

6

Enjoy! YUM, YUM!

Jan Howell

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!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

crunch roll bowl main dish meatless recipes rice

Simple Instant Pot Mayocoba Beans | Creamy and Delicious

These mayocoba beans are creamy, mildly seasoned and so simple to make in the instant pot. All you need are a pound of dry beans, bay leaves and garlic cloves to make a pot of these beans. You’re going to love the velvety texture and their buttery flavor. They make a yummy side dish with tacos, chicken, and fajitas, or simply eaten alone as a bean soup. You can also make delicious refried beans with the leftovers.

One thing I love about this recipe is that you can throw all the ingredients in the INSTANT POT and walk away. If you don’t have an Instant Pot yet, I highly recommend you get one. I seriously use this appliance almost daily. (I have two and often use both of them for the same meal). This is one of the best purchases I have made. There is NO NEED to be intimidated by this electric pot wonder. Once you make something in it, you’ll be in LOVE!

What are Mayocoba Beans?

Mayocoba beans are also called canary beans, Peruvian beans, or Peruano beans since they originate from Peru. They are similar in size to pinto beans, and have a slightly yellowish color that cooks up into a tender beige bean with a silky buttery texture that reminds me of small cannellini beans. It’s one of the best beans to make because you can use it in so many different ways.

Where do you find them?

You can find these dry beans in your local grocery store but they may be labeled as canary beans. Some specialty stores may also carry organic packages of mayocoba beans and you can find them online. Make sure the beans have not been sitting on the shelf for too long. If they are older than 5 years old then they may not get soft (no matter how much you cook them).

How To Use Cooked Mayocoba Beans

Because they are mild-flavored beans they can be used to replace basic white beans or even pinto beans in recipes. Here are some other ways to use them.

Serve them with a simple bowl of rice and a scattering of cilantro.
Use drained beans to make the best creamy refried beans. Simply saute a little onion and garlic in a bit of olive oil and then add the beans and mash them up with a potato masher or immersion blender.
Eat them alone in a bowl with homemade cornbread or biscuits.
Mash them up and add a few more spices and serve with corn chips, or veggie sticks as a bean dip.

Instant Pot Mayocoba Beans Ingredients

1 pound of mayocoba beans
2 TB olive oil or avocado oil
1 large onion (diced)
4 cloves garlic (minced)
1 bay leaf
1 teaspoon salt
6 cups water

Instructions

Rinse the dried beans and pick out any pebbles if you find them.
Soak the beans in a bowl of water overnight or 8 hours ***You do not have to soak the beans, however, soaking them will help them cook faster and it will make them easier to digest. If you find that you get bloated after eating beans, try soaking them to see if that prevents the bloated feeling. You can also try adding a pinch of baking soda to the water.
Chop and mince the garlic. When it comes to mincing garlic, this tool is the only way to go!
Use the high saute setting on the Instant Pot and heat the oil. When the oil is hot, add the onion and garlic and cook until the onion is softened and translucent.
Add all the ingredients to the instant pot. Seal the lid and make sure the valve is in the sealed position.
Cook on HIGH PRESSURE for 18-20 minutes/ 30 minutes if NOT SOAKED.
Let the Instant Pot release naturally. This will take 15-20 minutes.
Remove the bay leaf. Give them a taste and see if you need to add more salt.

Frequently Asked Questions:

How long do Mayocoba beans last?

Cooked beans will last in the refrigerator for up to five days in a sealed container. You can freeze them for about six months before they lose their flavor and nutritional value.

These beans freeze well and make a great quick go-to meal. Simply thaw the frozen beans and reheat.

How do I prevent my beans from getting mushy?

Make sure you do not overcook the beans. You can always add more cooking time if the beans are not soft enough but if you over-cook them they will get mushy.

Can you make this recipe without an instant pot?

Yes, you can still cook these mayocoba beans WITHOUT an instant pot. Cook the beans on your stovetop after you soak them in water for at least 8 hours. Rinse the beans then put them in a pot with the other ingredients and cover them with fresh water. Bring the water to a boil then reduce the heat and simmer for 2 hours or until soft.

What do you do if the beans are not cooked all the way?

Older beans may take longer to cook. If they are still too firm or undercooked, simply return the lid to the pot and cook a little longer. (Since the pot is already very hot, it won’t take long to get up to pressure again).

If you haven’t tried mayocoba beans/canary beans, I hope you give this recipe a whirl.

Enjoy!

Other Instant Pot Recipes To Try

INSTANT POT LENTILS

8 Warming & Healthy Instant Pot Soup Recipes

Instant Pot Applesauce – Simple & Yummy – No Added Sugar

Instant Pot Lasagna- Quick and Delicious

Simple Instant Pot Mayocoba Beans | Creamy and Delicious

Jan Howell

These mayocoba beans are creamy, mildly seasoned and so simple to make in the instant pot. You’re going to love the velvety texture and their buttery flavor.

Prep Time15 min
Cook Time30 min
Total Time45 min
Yield8 servings

Cuisine
- American
- Peruvian
Course
- Main Course
- Side Dish
Cooking Method
- Pressure Cooker
- Instant Pot

Ingredients

Cake

- 1 pound mayocoba beans
- 2 TB olive oil or avocado oil
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 1 bay leaf
- 1 teaspoon salt
- 6 cups water

Instructions

1

Rinse the dried beans and pick out any pebbles if you find them.

2

Soak the beans in a bowl of water overnight or 8 hours

***You do not have to soak the beans, however, soaking them will help them cook faster and it will make them easier to digest. If you find that you get bloated after eating beans, try soaking them to see if that prevents the bloated feeling. You can also try adding a pinch of baking soda to the water.

3

Chop and mince the garlic.

4

Use the high sauté setting on the Instant Pot and heat the oil. When the oil is hot, add the onion and garlic and cook until the onion is softened and translucent.

5

Add the rest of the ingredients to the instant pot. Seal the lid and make sure the valve is in the sealed position.

6

Cook on HIGH PRESSURE for 18-20 minutes/ 30 minutes if NOT SOAKED.

7

Let the Instant Pot release naturally. This will take 15-20 minutes.

8

Remove the bay leaf. Give them a taste and see if you need to add more salt.

Jan Howell

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!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

Instant Pot Creamy White Chicken Chili Recipe // Simple and Delicious

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Instant Pot Instant pot beans mayocoba beans recipes

Salsa Infused Black Bean Burgers / Yummy Meatless Recipe

These yummy black bean burgers are infused with salsa and are one of the best meatless burgers around. They’re easy to make, cost-effective, and simply delicious.

We have been eating a little healthier at our house lately, and have been cutting back on the meat we eat. We have gone totally vegetarian in the past but for some time now have been eating meat, too much meat for my liking. I’m not saying I want to be totally vegetarian again but would like to be more PLANT BASED in my food consumption.

If you want an interesting read or something interesting to watch regarding food, check this out: FORKS OVER KNIVES. You can get the book here or watch the video here.

I’m not saying this is “the perfect way to eat” but it does have some good nuggets to consider.

Oh, food, such a quandary and complicated topic. We can discuss my food journey in another post. Perhaps some of you can relate to the frustration in knowing what way to eat. There are so many theories and philosophies when it comes to food.

Regardless, if you’re wanting something good to eat and want to try something new, give this black bean burger recipe a whirl.

Years ago we tried this recipe and it was definitely a keeper! I can’t believe I haven’t shared it until now. When I first made these black bean burgers, my 16-year-old son (now 26) really liked them. He came home from skiing one day and was trying to find something to eat. I had made a double batch of these burgers and had frozen what we didn’t eat. He popped one reluctantly in the frying pan (another interesting healthy food) to warm up and ended up getting another one out to eat. The next day after school he had another one for a snack. If a picky 16-year-old thinks they are tasty, perhaps you will too.

Put them on a toasted bun with some lettuce, tomatoes and the usual burger condiments, and you won’t miss the beef at all. I like to make up a double batch and freeze them in a zip bag. They make great quick snacks and another easy quick meal!

Black Bean Burger Ingredients

½ cup prepared salsa
2 (15 ounce) cans black beans, rinsed
1 cup well-crushed tortilla chips (You can substitute slightly blended oatmeal)
½ cup grated white onion
1 large egg, beaten
3 tablespoons mayonnaise or (optional vegan alternative)
4 teaspoons chili powder
2 teaspoons ground cumin
¾ teaspoon salt
3 tablespoons avocado oil, divided
8 burger buns, toasted

Condiments:

½ cup prepared guacamole
8 slices tomato slices
1 cup sprouts
½ cup thinly sliced red onion

Black Bean Burgers Instructions

Place salsa in a fine-mesh strainer and stir a few times to drain excess liquid.
Crush tortilla chips. I like to put chips in a zip bag and mash them with my fist to crush them. These are blue corn chips in the photo. I don’t usually use blue chips. (This is a good way to use up those crushed chips in the bottom of the bag).
Mash beans with a potato masher in a large bowl until no whole ones remain. Stir in the drained salsa, crushed tortilla chips, grated onion, egg, mayonnaise, chili powder, cumin, and salt. Let stand for 10-30 minutes in the refrigerator.
Form the bean mixture into 8 burgers about 3 inches wide (1/3 cup each).
Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add 3-4 burgers and cook until browned and heated through, 3 to 4 minutes per side.
Repeat with the remaining oil and burgers.
Serve the burgers on buns with guacamole, tomato slices, sprouts, and red onion.

Black Bean Burger Tip

Individually wrap cooked burgers and refrigerate for up to 5 days or freeze for up to 3 months. Microwave or toast to reheat.

If you have any great ideas or tips for eating a plant-based diet or any great resources to share, please comment below.

Enjoy!

Salsa Infused Black Bean Burgers / Yummy Meatless Recipe

Jan Howell

These yummy black bean burgers are infused with salsa and are one of the best meatless burgers around. They’re easy to make, cost-effective, and simply delicious.

Prep Time10 min
Cook Time20 min
Total Time30 min
Yield8
Serving Size1

Course
- Main Course
Suitable for Diet
- Vegetarian

INGREDIENTS

- ½ cup prepared salsa
- 2 (15 ounce) cans black beans, rinsed
- 1 cup well-crushed tortilla chips
- ½ cup grated white onion
- 1 large egg, beaten
- 3 tablespoons mayonnaise
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- ¾ teaspoon salt
- 3 tablespoons avocado oil, divided
- 8 burger buns, toasted

Condiments

- ½ cup prepared guacamole
- 8 slices tomato slices
- 1 cup sprouts
- ½ cup thinly sliced red onion

INSTUCTIONS

1

Place the salsa in a fine-mesh strainer and stir a few times to drain excess liquid.

2

Mash the beans with a potato masher in a large bowl until no whole ones remain.

3

Stir in the drained salsa, tortilla chips, grated onion, egg, mayonnaise, chili powder, cumin and salt. Let stand 10-30 minutes in the refrigerator.

4

Form the bean mixture into 8 burgers about 3 inches wide (1/3 cup each).

5

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add 4 burgers and cook until browned and heated through, 3 to 4 minutes per side.

6

Repeat with the remaining oil and burgers. Serve the burgers on buns with guacamole, tomato slices, sprouts and red onion.

To make ahead: Individually wrap cooked burgers and refrigerate for up to 5 days or freeze for up to 3 months. Microwave or toast to reheat.

Jan Howell

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!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

black bean burger black beans meatless recipes vegetarian

Roasted Veggie Orzo Salad Recipe | Simply Delicious

Oh, baby, this warm roasted veggie orzo salad is packed with nutrition and flavor and is super easy to make. The creamy dressing combined with roasted vegetables, and the small pasta pellets is an amazing combination your palate is going to love.

This recipe can be modified to make it vegan and gluten-free if desired.

Makes a great leftover meal the next day and the salad is good cold or reheated.

Feel free to add whatever vegetables you want to roast. I give some other options below.

The dressing for this roasted veggie orzo salad is also really good on other things. You’ll see when you make it and taste it how versatile and yummy this would be on other things, and it is so simple to make!

What is orzo?

Orzo is a thin, oval, rice-shaped pasta that is often used in soups in Italian cuisine, but you can use it in pasta dishes, soups, grain bowls, and other places where a small pasta can come in handy. Here are some tips on how to cook it.

Roasted Veggie Orzo Salad Ingredients

3 cups COOKED orzo (quinoa, rice, or gluten-free orzo)
2 diced red pepper
4 diced large carrots
1 small head of cauliflower (chopped)
2 zucchini (cubed)
1 red onion (diced)
1 15 oz can chickpeas rinsed and drained
1/2 cup feta (optional vegan feta)
parsley: garnish

Other veggie options: asparagus, mushrooms, cherry tomatoes, and broccoli.c

Dressing Ingredients

1/2 cup hummus (EASY TO MAKE RECIPE HERE).
2 TB lemon
1 TB extra virgin olive oil
2 TB water
1 tsp garlic powder
salt (to taste)
pepper (to taste)

This roasted veggie orzo salad dressing can be used and is so yummy for all kinds of other salads and dressings, and it is so simple to make!

Instructions Roasted Veggie Orzo Salad

Preheat the oven to 425° F.
Cook orzo following directions on the package. Drain and set aside.
Chop the vegetables and place them in a big bowl. ( I LOVE THIS FOOD CHOPPER). It comes in so handy when making soups, salads, and snacks. I use it all the time).
Drizzle a little olive oil over the veggies, add salt and pepper and mix well to coat veggies.
Place the coated vegetables on a large cookie sheet (You may need two pans if your cookie sheets are small). THE VEGGIES DO SHRINK DOWN QUITE A BIT.
Roast the veggies for 30 minutes.
Warm chickpeas up in the microwave for a minute with a little olive oil, salt, and pepper.
Add all ingredients into a large serving bowl.
Mix dressing together and pour on top. Garnish with parsley!

This roasted veggie orzo salad is a really good salad for parties, family gatherings, and luncheons.

Roasted Veggie Orzo Salad Recipe | Simply Delicious

Jan Howell

This warm roasted veggie orzo salad is packed with nutrition and flavor and is super easy to make. The creamy dressing combined with roasted vegetables, and the small pasta pellets is an amazing combination your palate is going to love.

This recipe can be modified to make it vegan and gluten-free if desired.

Prep Time15 min
Cook Time10 min
Total Time25 min
Yield8
Serving Size1 cup

Course
- Main Course

INGREDIENTS

SALAD

- 3 cups cooked orzo (quinoa, rice, or gluten-free orzo)
- 2 diced red pepper
- 4 diced large carrots
- 1 small head of cauliflower (chopped)
- 2 zucchini (cubed)
- 1 red onion (diced)
- 1 15 oz can chickpeas rinsed and drained
- 1/2 cup feta (optional vegan feta)
- parsley: garnish

SALAD DRESSING

- 1/2 cup hummus
- 2 TB lemon
- 1 TB extra virgin olive oil
- 2 TB water
- 1 tsp garlic powder
- salt (to taste)
- pepper (to taste)

INSTUCTIONS

1

Preheat oven to 425° F.

2

Cook orzo following directions on the package. Drain and set aside.

3

Chop vegetables and place them in a big bowl. Drizzle a little olive oil over the veggies, add salt and pepper and mix well to coat the veggies.

4

Place the coated vegetables on a large cookie sheet (You may need two pans if your cookie sheets are small). THE VEGGIES DO SHRINK DOWN QUITE A BIT.

5

Roast the veggies for 30 minutes.

6

Make the dressing while veggies are roasting.

7

Warm chickpeas up in the microwave for a minute with a little olive oil, salt, and pepper.

8

Add all ingredients into a large serving bowl and mix well.

9

Enjoy!

Jan Howell

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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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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The Best Gluten-Free Carrot Cake Recipe // Simply Delicious

If you’re looking for a delicious gluten-free carrot cake recipe, this is the bomb! I think it’s better than my wheat flour recipe!!! It’s moist, not overly sweet, and super easy to make. We’re talking about a ONE-BOWL recipe. (That’s my kind of baking).

This gluten-free carrot cake is made with almond flour, a little gluten-free all-purpose flour, and lightly sweetened with coconut sugar which is a great lower glycemic sugar option than white processed sugar. Make it vegan by using flax egg and dairy-free yogurt. The 3-ingredient cream cheese frosting can be made vegan and is sweetened with maple syrup.

Make this cake for a holiday treat, family gatherings (your family will LOVE it), brunch, or a side kick to a hot cup of coffee! Yum!

Here are a few tips and preferences:

For the vegan cream cheese, I find Kite Hill to be a good brand. It’s made from almond milk and has clean ingredients

If you’ve never tried FRESH GRATED NUTMEG, you’ve got to try it. Just grating the nut-like spice will send you into aroma heaven, and the flavor is amazing. A few of these whole nutmegs will last a long time in your spice pantry.

I absolutely love my nut chopper. It’s quick, easy to clean, and chops nuts to the perfect consistency.
Make sure to not under-bake. Leave in for the full 60 minutes if needed. This is a very moist cake so depending on your oven it may need up to an hour. It does firm up a lot once cooled and once you leave it in the fridge.
Because this uses cream cheese, make sure to store it in a container in the fridge to keep the frosting from spoiling, and who doesn’t like a chilled piece of cake with frosting.

If you want more information on flax eggs, this is a good article that gives a nutritional analysis and compares them to chicken eggs.

Gluten-Free Carrot Cake Ingredients

1/4 cup applesauce
1 tsp vanilla
1/4 cup avocado oil or any neutral vegetable oil
2 flax eggs (2 tbsp ground flax 5 tbsp water mixed in a bowl)
1/4 cup non-dairy yogurt
1 cup almond flour
3/4 cup gluten-free all-purpose flour
1 cup coconut sugar
2 cups finely shredded carrots (use a food processor or hand grater)
1.5 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 tsp baking soda
1 tsp baking powder
pinch of salt

Cream Cheese Frosting

8 oz dairy-free cream cheese (regular cream cheese can be used if you’re good with dairy)
1/2 cup maple syrup
1 tsp vanilla

Garnish

cinnamon
chopped pecans

Gluten-Free Carrot Cake Instructions

Preheat the oven to 350 F. Line a standard loaf pan with parchment paper.
Make the flax eggs by combining ground flax with water. Mix and let it set for 3 minutes.
In a large mixing bowl, add all of the wet ingredients to your bowl. Whisk.
Add the dry ingredients to the bowl and mix well.
Fold in the carrots and pour them into a loaf pan.
Bake for 50-60 minutes until a toothpick comes out clean.
Let it cool completely for a few hours. Use the parchment to gently lift the carrot cake onto a platter. Spread the frosting on top. Sprinkle on cinnamon and pecans.
Slice and enjoy! Store in the fridge.

Cream Cheese Frosting

Add all frosting ingredients into a bowl and whip until smooth and combined.

The Best Gluten-Free Carrot Cake Recipe // Simply Delicious

Jan Howell

If you’re looking for a delicious gluten-free carrot cake recipe, this is the bomb! It’s moist, not overly sweet, and super easy to make.

Prep Time10 min
Cook Time50 min
Total Time1 hr
Yield8 slices
Serving Size1 slice

Course
- Dessert

Ingredients

Cake

- 1/4 cup applesauce
- 1 tsp vanilla
- 1/4 cup avocado oil or any neutral vegetable oil
- 2 flax eggs (2 tbsp ground flax 5 tbsp water mixed in a bowl)
- 1/4 cup non-dairy yogurt
- 1 cup almond flour
- 3/4 cup gluten-free all purpose flour
- 1 cup coconut sugar
- 2 cups finely shredded carrots (use a food processor or hand grater)
- 1.5 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt

Cream Cheese Frosting

- 8 oz dairy-free cream cheese (regular cream cheese can be used if you’re good with dairy)
- 1/2 cup maple syrup
- 1 tsp vanilla

Garnish

- Cinnamon
- Chopped pecans

Instructions

1

Preheat the oven to 350 F. Line a standard loaf pan with parchment paper.

2

Make the flax eggs by combining ground flax with water. Mix and let it set for 3 minutes.

3

In a large mixing bowl, add all of the wet ingredients to your bowl. Whisk.

4

Add the dry ingredients to the bowl and mix well.

5

Fold in the carrots and pour them into a loaf pan.

6

Bake for 50-60 minutes until a toothpick comes out clean.

7

Let it cool completely for a few hours. Use the parchment to gently lift the carrot cake onto a platter.

8

Spread the frosting on top. Sprinkle on cinnamon and pecans.

9

Slice and enjoy! Store in the fridge.

Frosting Instructions

10

Add all frosting ingredients into a bowl and whip until smooth and combined.

Jan Howell

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!

Share:

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Ground Beef Philly Cheesesteak | Quick and Easy Sandwich Recipe

Who doesn’t love a good Philly cheesesteak sandwich? This ground beef Philly version is the bomb! It’s a one-pan recipe and so delicious!

There are a lot of different Philly sandwich recipes out there, and I have a few of my own.

My Instant Pot chicken Philly recipe and my beef Philly (still yet to be posted) are delicious and similar, but this ground beef recipe is super quick and easy to make and it will save you a little money not having to buy a steak or a roast.

Making this Philly with ground meat not only saves you little money, but you don’t have to spend time slicing the meat or even go to the effort of having a butcher do it for you. I actually like making this recipe with GROUND TURKEY as well, which is another option and very tasty.

Some ground beef Philly recipes call for ingredients to make a thickening sauce. I find that this is unnecessary and only adds time and more ingredients to the process. This recipe is simple, straightforward, and delicious without all the fluff.

I like to add a little zip with some Italian dressing mix, but not necessary. Sometimes I add it and sometimes I don’t.

These ground beef Philly cheesesteak sandwiches are a hit for gatherings and parties, but they also make a quick, simple and delicious everyday meal. You can double the batch and freeze some of the meat mixture for a quick go-to meal later down the road.

What kind of cheese is best to use for your ground beef Philly?

The common cheeses that are used for Philly sandwiches are American cheese, provolone cheese, and there are even recipes out there where you make your own cheese sauce. Our family favorite and what I think is best is simple and yummy provolone cheese.

What about the buns?

Again this is all preference, but I like to use submarine rolls or round ranch rolls.

Ground Beef Philly Cheesesteak Ingredients

1 lb ground meat of your choice (grass-fed beef if possible or ground turkey)
2 large bell peppers (green, yellow or red)
1 large yellow onion sliced
6-8 oz. sliced mushrooms (optional) I LOVE THIS MUSHROOM SLICER!
1-2 TB Italian Dressing Seasoning ( optional)
Sliced provolone cheese (6-8 oz.)
1 TB salt (adjust to taste)
6 Buns/Rolls

Ground Beef Philly Cheesesteak Instructions

1- Chop or slice bell peppers, onions, and mushrooms and set them aside. I LOVE THIS MUSHROOM SLICER. It makes the task so much easier.

2- Preheat a large skillet, and when hot, add the ground meat and break it apart as you cook it. Season with salt, pepper and Italian dressing mix.

3- Add onions, peppers, and mushrooms and cook until veggies start to soften. Stir frequently.

***If you like to have your veggies seperate, or if you have picky eaters, you can saute the veggies in a separate pan and add them on top of the meat mxture. There are more ways than one to sandwich!

4- You can add the cheese to the whole mixture or you can add the cheese separately to each sandwich and place under the broiler for a few minutes.

I like to place some slices of cheese on top of the meat mixture while it’s still in the pan, cover and let it melt while off the burner. When the cheese is melted. stir to incorporate.

5- Slice buns open and top with a generous amount of filling. If you want the rolls to have a bit of a toasted crunch to them, place them under the broiler for a few minutes then add the filling.

Oh, baby, these are so yummy. Serve with chips, carrot, and celery sticks and you have a quick tasty meal.

CHECK OUT MY INSTANT POT CHICKEN PHILLY RECIPE HERE

Ground Beef Philly Cheesesteak | Quick and Easy Sandwich Recipe

Jan Howell

This delicious Philly sandwich is made of simple ground beef, provolone cheese, mild and savory peppers, and a crunchy toasted bun.

Prep Time10 min
Cook Time20 min
Total Time30 min
Yield6

Course
- Main Course

INGREDIENTS

- 1 lb. ground meat of your choice (grass fed beef if possible or ground turkey)
- 2 large bell peppers (green, yellow or red)
- 1 large yellow onion sliced
- 6-8 oz. sliced mushrooms (optional)
- 1-2 TB Italian Dressing Seasoning ( optional)
- Sliced provolone cheese (6-8 oz.)
- 1 TB salt (adjust to taste)
- 6 Buns/Rolls

INSTUCTIONS

1

Chop or slice bell peppers, onions and mushrooms and set them aside.

2

Preheat a large skillet, and when hot, add the ground meat and break it apart as you cook it. Season with salt, pepper and Italian dressing mix.

.

3

Add onions, peppers and mushrooms and cook until veggies start to soften. Stir frequently.

***If you like to have your veggies separate, or if you have picky eaters, you can sauté the veggies in a separate pan and add them on top of the meat mixture. There are more ways than one to sandwich!

4

You can add the cheese to the whole mixture or you can add the cheese separately to each sandwich and place under the broiler for a few minutes. I like to place some slices of cheese on top of the meat mixture while it’s still in the pan, cover and let it melt while off the burner. When the cheese is melted. stir to incorporate.

5

Slice buns open and top with a generous amount of filling. If you want the rolls to have a bit of a toasted crunch to them, place them under the broiler for a few minutes then add the filling.

6

Serve with chips, carrot and celery sticks and you have a quick a tasty meal.

Jan Howell

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!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

Ground beef Philly Philly Cheesesteak recipes

Good Seasons Italian Dressing Mix Copycat – No MSG

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.

GOOD SEASONS ITALIAN DRESSING MIX COPYCAT – NO MSG

Jan Howell

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

Course
- Salad
- Condiments and Sauces

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

Jan Howell

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!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

copy cat recipes recipes salad dressing salad dressings salads

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.

If you want to make sausage patties, simply form them into a ball and flatten them out. Add a little coconut or avocado oil to a frying pan and cook until the juices run clear.

These patties make really yummy breakfast sandwiches using fresh homemade biscuits.

INGREDIENTS

2 lbs. Ground Turkey
1 tsp. Ground Ginger
3 tsp. Dried Sage crumbled or powdered
1 tsp. Salt
1/8 -1/4 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.

These patties freeze really well too. I like to place a couple of patties between a sheet of parchment paper, then fold the paper over the turkey sausage patties and stack a few more. Repeat the process until you have added all the leftover patties.

Place them in a plastic zip bag and freeze. It’s really convenient to pull one at a time out if you want to make a little breakfast sandwich.

Be sure to label the bag, because if you are like me, you are going to forget what is the bag, and it’s hard to tell what they are.

TURKEY SAUSAGE

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

Course
- Main Course

INGREDIENTS

2 lbs. Ground Turkey
1 tsp. Ground Ginger
3 tsp. Dried Sage crumbled or powdered
1 tsp. Salt
1/8-1/4 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!

Jan Howell

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!

Share:

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Chicken Salad Croissant Sandwich Recipe

If you’re looking for something good to serve at a luncheon, or light dinner, this chicken salad croissant sandwich is the BEST!

The simple ingredients in this chicken salad are flavorful but not overpowering. My mouth is watering as I’m typing this up. The red grapes give it a beautiful snap of color and taste delicious, however, you can omit the grapes. If you want to skip the bread, the chicken salad works great served on a bed of lettuce.

Chicken salad croissant sandwich Ingredients

2 cans of cooked chicken breast or easily make your own shredded chicken
1/2 cup plain yogurt
1/4 tsp. salt
1/2 cup mayonnaise
1/2 tsp. mustard
1/4 tsp pepper
1/2 cup celery, chopped
1/4 cup green onions, chopped
1/2 cup red grapes, chopped (optional)
1/4 cup cashews, (optional)
fresh croissants

Instructions

Mix the mayonnaise, yogurt, mustard, salt, and pepper in a medium mixing bowl.
Add the rest of the ingredients and mix well.
Serve on a croissant roll, or on a bed of greens.

This makes a great luncheon sandwich served with chips and fruit.

Use the same first six ingredients to make a yummy potato or macaroni salad!

Enjoy!

Chicken Salad Croissant Sandwich

Jan Howell

The simple ingredients in this chicken salad are flavorful but not overpowering. Makes a great luncheon sandwich.

Prep Time15 min
Total Time15 min
Yield6
Serving Size1/2 cup

Course
- Main Course
- Salad

INGREDIENTS

- 2 cans cooked chicken breast or easily make your own shredded chicken
- 1/2 cup plain yogurt
- 1/4 tsp. salt
- 1/2 cup mayonnaise
- 1/2 tsp. mustard
- 1/4 tsp pepper
- 1/2 cup celery, chopped
- 1/4 cup green onions, chopped
- 1/2 cup red grapes, chopped (optional)
- 1/4 cup cashews, (optional)
- fresh croissants

INSTRUCTIONS

1

Mix the mayonnaise, yogurt, mustard, salt, and pepper in a medium mixing bowl.

2

Add the rest of the ingredients and mix well.

3

Serve on a croissant roll, or on a bed of greens.

6 servings per container
Serving Size1/2 cup
Amount per serving
Calories0
% Daily Value*Standard DV
Total Fat7 g78 g8.97%
Saturated Fat1 g20 g5%
Cholesterol2 mg300 mg0.67%
Sodium80 mg2300 mg3.48%
Protein1 g50 g2%
Unsaturated Fat 6
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Jan Howell

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!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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CHICKEN SANDWICH croissant sandwich lunch foods party food recipes

Lavender Shortbread Cookie Recipe

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!

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:

Preheat the oven to 350.
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.
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.
Add vanilla and finely chopped lavender and mix.
In a medium mixing bowl, whisk the salt and flour together and then add it to the stand mixer.
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.
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!

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

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

[MEDIAVINE EXAMPLE AD SPACE 1]

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)

[MEDIAVINE EXAMPLE AD SPACE 2]

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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Jan Howell

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!

Share:

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

cookies entertaining ideas lavender lavender cookie recipes

White Bean Potato Soup with Kale & Rosemary – INSTANT POT

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!

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.

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

Chop up vegetables

Set the Instant Pot to “SAUTE”

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.

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

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!

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

Course
- Soup
Cooking Method
- Instant Pot

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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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Jan Howell

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 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.

Items needed

2 big bowls (one for apples and one for skins and cores)
Instant Pot
glass jars or other food storage jars (makes about 9-10 cups)
jar funnel
immersion blender, blender or potato masher would work
measuring cup and spoon
apple peeler & slicer (optional, but VERY handy)

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

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.

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.

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

‘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.

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

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

Jan Howell

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

Course
- Side Dish
Cooking Method
- Instant pot

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.

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

Check out these other Instant Pot Recipes.

Happy Autumn!

Jan Howell

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!

Share:

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

applesauce Instant Pot recipes

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 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 of 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

Course
- Side
Cooking Method
- Instant Pot

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.

Jan Howell

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!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Quick and Simple Spanish Rice – INSTANT POT

This is a family favorite Spanish rice recipe that I have tweaked so you can make it up quickly and easily 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 stovetop 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.

HERE ARE THE INSTRUCTIONS FOR MAKING REGULAR RICE IN THE INSTANT POT.

Quick and Simple Spanish Rice – INSTANT POT

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

Cuisine
- Mexican
Course
- Side
Cooking Method
- Instant Pot

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

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).

Jan Howell

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!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

Ingredients

Instructions

The Best Sesame Crusted Chicken Tenders Recipe

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Jan Howell

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Now for the turkey loaf recipe.

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What are Mayocoba Beans?

Where do you find them?

How To Use Cooked Mayocoba Beans

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Frequently Asked Questions:

How long do Mayocoba beans last?

How do I prevent my beans from getting mushy?

Can you make this recipe without an instant pot?

What do you do if the beans are not cooked all the way?

Other Instant Pot Recipes To Try

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Jan Howell

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Black Bean Burger Ingredients

Condiments:

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These yummy black bean burgers are infused with salsa and are one of the best meatless burgers around. They’re easy to make, cost-effective, and simply delicious.

INGREDIENTS

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Jan Howell

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Here are a few tips and preferences:

Gluten-Free Carrot Cake Ingredients

Cream Cheese Frosting

Garnish