Try this, you’ll like it! Chicken, noodles, veggies all in a creamy sauce…what’s not to like about this comforting dish?!
- 1 pound boneless cooked chicken, cubed or shredded
- 16 oz bag frozen mixed vegetable
- 16oz egg noodles
- 1 cup heavy cream
- 4 cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper, to taste
- Add chicken, vegetable and noodles to Instant Pot.
- Sprinkle garlic powder, onion powder, salt and pepper over all.
- Pour four cups chicken broth over top of everything.
- Place lid on and lock in place. Be sure vent is set to ‘Sealing’.
- Cook on Manual, High Pressure for 5 minutes.
- When timer goes off, turn IP OFF and then do a 5 minute Natural Pressure Release (NPR).
- After five minutes, turn the vent to ‘Venting’ and release any remaining pressure.
- Give the contents a good stir to incorporate everything.
- Turn the IP to ‘Saute’.
- Stir in the heavy cream and let it cook for 2-3 minutes or until it thickens into a sauce-like consistency.
I am not a baker. I don’t care to bake. I’m not sure why…perhaps it’s the amount of ingredients necessary or the number of steps involved but baking is just not my thing. However, this recipe is easy peasy and sinfully delicious. For this particular dish…I don’t mind baking one bit!
The recipe below is for a 9×13 inch pan, however, there is now way Michael and I could eat all that so the recipe is easily halved.
- 1 box refrigerated pie crust (package of two)
- 2-1/2 cups light corn syrup
- 2-1/2 cups packed brown sugar
- 1/2 cup melted butter
- 4 tsp vanilla
- 6 eggs, lightly beaten
- 2 cups chopped pecans
- Cooking spray
- 2 cups pecan halves
- Vanilla Ice Cream for topping
- Preheat oven to 425. Lightly grease a 13″ x 9″ glass baking dish and set aside. Roll out one of the pie crusts to fit the baking dish. Trim the edges, if needed.
- In a large bowl, whisk together the corn syrup, brown sugar, butter, vanilla and eggs until well combined. When nice and smooth, stir in the chopped pecans.
- Pour or spoon half of the filling into the crust.
- Roll out the second pie crust to fit the baking dish and place over the top of the filling. Lightly spray pie crust with cooking spray.
- Bake 14-16 minutes or until browned. Remove from the oven.
- Reduce oven temperature to 350 and carefully spoon or pour remaining pecan filling over the crust. Arrange the pecan halves over the top and bake another 30 minutes or until the center is set. Let cobbler cool for 15-20 minutes. Serve with vanilla ice cream.
Fresh from the oven
Oh yeah….ready to eat
The very first time I made this, I made it for a demo at an RV rally and it came out PERFECT. An easy first time recipe that is almost fool-proof.
2 pound bag of frozen meatballs
3 cups water
16-18 ounces penne pasta (the bag I used was 17.6 ounces)
24 ounces pasta sauce, jarred or home made
1 tablespoon red pepper flakes, optional to add some heat (or any other spices you’d like to add)
- Add meatballs to the bottom of the Instant Pot.
- Pour 3 cups of water over the meatballs.
- Add pasta over the meatballs and water.
- Pour pasta sauce over the pasta.
- Sprinkle red pepper flakes over the pasta sauce, if using
- Do not stir.
- Cover and lock the lid.
- Make sure pressure release valve is closed or set to ‘Sealing’.
- Select “Manual”mode, high pressure and set time to cook for 6 minutes for al dente or 7 minutes for a softer pasta.
- The Instant Pot will beep when it finishes cooking the pasta and meatballs. Turn the Instant Pot off by pushing the ‘Keep Warm/Cancel’ button.
- Manual turn the pressure release valve to ‘Venting’ and be careful to watch out for the steam that will be released as the pressure is released.
- Once the pressure is released, removed the lid, give everything a good stir to combine and enjoy!
So easy, so tasty!
1 pkg pizza crust mix, prepared (I’ve used Martha White, Betty Crocker, etc)
Pizza toppings of your choosing (cheese, hamburger, pepperoni, sliced red onion, green pepper, mushrooms, pineapple, etc)
- Prepare the pizza crust mix according to direction on package.
- Shape dough into individual sized pizzas. I don’t worry about making them perfectly
Toppings on and ready for the grill.
round…sometimes they come out oblong, sometimes oval or square. Adding a little olive oil to your hands or the outside of the dough will help them to keep from sticking to your hands.
- Place pizza dough on a grill that is at medium meat and let cook about 4 minutes per side. Just until they are lightly browned.
- Remove from grill and add toppings of your choosing, starting with pizza sauce.
- Place back on grill and cook covered for about 10-12 minutes; until cheese is nicely melted and toppings are cooked through.
After being grilled
1 cup orzo
1-1/2 cups chopped broccoli florets
1/4 cup shredded cheddar cheese
2 Tablespoons grated parmesan cheese
1 Tablespoon butter
1/4-1/2 cup 2% milk
Add orzo to a large pot of salted boiling water. Cook for 3 minutes then add chopped broccoli and cook for 2 more minutes, or until orzo is tender. Drain well (broccoli florets are notorious for holding onto water) then return to the pot. Add cheeses, butter, and 1/4 cup milk then stir well and add more milk if needed. Season with salt to taste.
*I’ve used asparagus or green beans in place of the broccoli and both are just as yummy.
My husband doesn’t get overly enthusiastic about anything so when he told me that he ‘really, really, really, really enjoyed’ this soup, I knew I had a winner! Give it a try, I’ll bet you love it too!
- 3 tablespoons butter
- 1 yellow onion, diced
- 2 to 3 garlic cloves, minced
- 2 large carrots, peeled & thinly sliced
- 1 tablespoon Italian Seasoning
- Salt, to taste
- Black pepper, to taste
- 1/4 cup all-purpose flour
- 6 cups chicken or vegetable broth
- 1 package (12-ounces) frozen cheese tortellini
- 3 ounces fresh baby spinach, chopped
- 1 cup (8 ounces) heavy cream
Melt butter in a large soup pot.
Add onion, garlic, carrots, Italian seasoning, salt, and pepper. Saute until veggies are tender, about 5 or 6 minutes.
Whisk flour in until mixture is crumbly.
Slowly add broth whisk until combined and there are no clumps.
Bring soup to a boil.
Add frozen tortellini and spinach.
Continue to cook, stirring occasionally, for 5 to 6 minutes, or until tortellini is tender and heated through.
Stir in heavy cream; bring to a steady boil and cook for 2 to 3 minutes, or until smooth and thickened.
Remove from heat and let stand 5 minutes.
Taste for salt and pepper, and adjust accordingly.
- 3 tablespoons light olive oil
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 white onion, peeled and sliced
- 1/2 red bell pepper, seeded and sliced
- 1/2 green bell pepper, seeded and sliced
- 1 tablespoon Hungarian paprika, sweet or hot
- 1/4 cup tomato sauce
- 1 cup chicken broth
- salt, to taste
- 1 ¼ cups sour cream
- 2 tablespoons all-purpose flour
Turn Instant Pot on Saute and lightly brown chicken, on both sides, in olive oil.
Remove chicken to plate when browned.
Add onions and peppers to pot and lightly saute for a couple of minutes.
Combine the chicken broth, tomato sauce and paprika until nicely blended.
Add chicken broth, tomato sauce and paprika to put and let saute for a minute or so…just enough to let the flavors mingle a bit. Add the chicken back to the pot.
Turn IP off. Put the lid on the IP and make sure that the pressure valve is in the ‘closed’ position. Set the IP to ‘Manual’ and cook on ‘High pressure’ for 12 minutes.
When the timer goes off do a Natural Pressure Release (NPR) for about 5 minutes and then do a Quick Release (QR) to release any remaining pressure and turn the IP off.
Remove chicken from pot and set aside. Turn the IP on ‘Saute’.
Combine the sour cream and flour until blended and smooth. Add about 1/4 cup of the cooking liquid from the pot to the sour cream mixture. (this brings the temperature of the sour cream mixture closer to that of the sauce in the pot so that it doesn’t curdle when you add the sour cream mixture to the pot) When mixed well add the cooking liquid/sour cream mixture to the IP and cook, stirring until mixture thickens.
Serve chicken over noodles or rice.
Chicken Paprika over Amish Noodles
This is one of my favorites. It’s super easy and great for company of for a movie night meal.
1 lb ground beef
16 oz sour cream
8 oz cream cheese
1 pkg taco seasoning, divided
1 – 1 1/2 c shredded lettuce
1 medium tomato, diced
8 oz package shredded cheddar cheese
Brown hamburger meat and add 1/2 package of taco seasoning. Combine sour cream, cream cheese, and remaining 1/2 package of taco seasoning. In a 9×13 pan layer: cream cheese mixture, ground beef mixture, lettuce, tomatoes, & cheese.
1. We like to use this as an entire meal. Omit the ground beef for use as just a ‘dip’.
2. You could easily add any of the additional ingredients: taco sauce (layered on top of the cream cheese mixture), refried beans (as bottom layer), black olives, onions, etc.
3. Great for potlucks! Goes quickly!