3 Things that Work in the Kitchen This Week – April 17

1.  Turkey in the Pressure Cooker – for sandwiches instead of the freezer

The other day on Facebook Live, I showed how to make a turkey breast (or boneless turkey breast roast, in this case) in the Instant Pot.  My intention was to put the meat in the freezer to use for recipes.  We ended up using it for sandwiches and things though.  Mia and I got home late from a soccer game the night I made the turkey.  It was waiting for us, since I’d left it on “keep warm” all day.

We sliced and chopped some of the meat and served it over quick quinoa and brown rice (more on that below), topped with shredded cheddar, salsa, lettuce and sour cream.  Yum!  The rest of the turkey got sliced and put in the fridge.  It made for great sandwiches over the next few days.

2. Quick Quinoa and Brown Rice combo

I know I shared this a few weeks ago, but I’m sharing again because these packets are so good and versatile.  This isn’t sponsored in any way, I’m just sharing a product I love.

I will say that for a family meal, this is not the way to go.  But for 1-2 people that need a quick, nutritious meal these packets are great.  They only have 2 servings in each packet and they cost $2.something  at the grocery.  I picked up a 6-pack at Costco the other day for $10 something. Cheaper but still kind of pricey.

But a 90 second spin through the microwave to have a great base for leftover meat, veggies, eggs, cheese etc – you can’t beat that.

3.  Money Saving Mom is hosting an Eat at Home Challenge

I’m so excited to partner with Crystal from Money Saving Mom for an Eat at Home Challenge.  Crystal will be on Facebook Live every morning this week, cooking from the Eat at Home Slow Cooker Plan.  We’d love to have you join in!

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How to Stretch Ground Beef & Bulk Meatball Recipe

The cost of ground beef has sky rocketed lately.  I was shocked to pay $10 for a 2.25 lb. package and my incentive to learn to stretch that burger was just as high as the price tag.

I made a recipe of meatballs for the freezer.  My original recipe makes about 88 meatballs.  I made a half recipe, which would have yielded 44 meatballs, but I used brown rice to stretch the meat.  I was able to get 69 meatballs.  That’s a whole extra meal!    [Read more…]

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Slow Cooker Chicken and Gravy over Rice

Chicken and Rice slow cooker done

I’ve said it before and I’ll say it again.  Some foods just aren’t photogenic.  Please forgive me for this photo.

Thankfully, it tastes great.  Kid-pleasing comfort food.  And it’s a slow cooker meal, which is perfect for busy school days.  I adapted it from Mandarin Chicken and Rice Bake from the More with Less Cookbook.  I wanted something similar that could be fixed in the slow cooker.

Here’s what you’ll need to make it:

[Read more…]

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Southwest Chicken and Brown Rice

I’ve expressed my love for Mexican/Tex-Mex foods before, so it’s no surprise that we really liked this dish.  I altered a recipe that I cut off a box many years ago.  I think it came from Uncle Ben’s instant brown rice, but I’m not positive.  I adjusted the amounts, altered a few things and instead of cooking the instant rice with the other ingredients, I served it over regular brown rice.  Yum! [Read more…]

South of the Border Skillet

I have to watch myself when I’m putting together a weekly menu, because I have a tendency to put lots of Mexican meals on the list.  Mexican and Tex-Mex foods are just so good, but I try to only make the style meal once a week.  My daughter likes to point out that Mexican people eat Mexican food every day. I can’t argue with that logic.

This dish is an easy week night supper.  It’s healthy and budget friendly. Here’s what you’ll need: [Read more…]

Mexican Beans and Rice

This recipe was given to me by a friend a long time ago. What more can you ask for from a recipe? It’s yummy, healthy, cheap and fast. It’s vegetarian and can even be vegan if you forgo the cheese and sour cream garnishes.

Here’s what you’ll need:
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Mexican Beans and Rice
Ingredients
  • 2-3 Tbs. olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 Tbs. chili powder
  • 1 tsp. cumin
  • 2 cans dark red kidney beans, drained and rinsed
  • 1 cup salsa
  • 3 cups brown or white rice, cooked
  • cheddar cheese, shredded
  • sour cream, if desired
Instructions
  1. Cook onion and garlic in oil in a large skillet until onion is soft.
  2. Add spices, beans and salsa. Cook several more minutes until it's all hot.
  3. Serve beans over rice. Top with cheese and sour cream, if desired.