Instant Pot Summer Vegetable Soup

This soup was so good. So filling and so many vegetables.

Instant Pot Summer Vegetable Soup

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
NPR 5 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine American, Mediterranean
Servings 8 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 4 teaspoons minced garlic
  • 3 medium ears fresh corn kernels removed or 2 ¼ cups frozen corn
  • 2 lbs. about 6 medium tomatoes peeled and chopped (or about 28 ounces diced tomatoes, NOT drained)
  • 1 sweet bell pepper seeded and chopped
  • 2 medium zucchini diced
  • 1 cup fresh or frozen lima beans
  • 8 ounces sliced mushrooms
  • 1 small eggplant peeled and diced
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt plus more, to taste

Instructions
 

  • Press “sauté” button on the pressure cooker. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.
  • Add onion and garlic to the oil. Saute, stirring frequently, just until onion is tender (about 5 minutes).
  • Press “off/stop” button.
  • Add remaining ingredients to pot.
  • Place lid on the pressure cooker and make sure the valve is set to “sealing”.
  • Press “soup” setting and timer to 12 minutes.
  • The Pressure cooker will beep and start cooking. It may take about 20 minutes for it to come to pressure before the timer starts.
  • When the cooking is done, allow the pressure to naturally release for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to “venting”.
  • Carefully remove the lid, away from your face, and set aside.
  • Stir the soup. Let cool slightly before serving.
  • Season with salt and pepper, to taste.

Notes

Original recipe: https://www.theseasonedmom.com/summer-vegetable-soup/
Keyword Instant Pot
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Category: Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Instant Pot Creamy Butternut Squash Soup

This is a great soup. Especially when you can find the tubs of pre-cut squash at Costco.

Instant Pot Creamy Butternut Squash Soup

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Soup
Cuisine American
Servings 8

Ingredients
  

  • 1 Tbsp. olive oil
  • 1 large yellow onion diced
  • 1 red bell pepper chopped
  • 2 tsp. diced garlic
  • 1 tsp. fresh ground ginger
  • 2 lb. butternut squash peeled and cubed 1 medium squash
  • 1 medium apple peeled cored and chopped
  • 1 tsp. sage
  • 1/8 tsp. chili powder
  • 1/4 tsp. sea salt
  • 3 c. chicken stock
  • 3 oz. goat cheese or cream cheese
  • 1/3 c. Parmesan cheese
  • Salted Pepitas for garnish

Instructions
 

  • Turn your Instant Pot on to the Saute function. Add the olive oil, onions and bell pepper. Saute on high for 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the cubed squash, apple, sage, chili powder, sea salt and chicken stock.
  • Place the lid on your Instant Pot and move the knob to seal. Cook on high pressure for 5 minutes and do a quick release of the pressure.
  • Using an immersion blender in the Instant Pot, puree the mixture. Add the goat cheese and Parmesan and continue pureeing until very smooth.
  • Serve garnished with Pepitas.

Notes

Original recipe: https://www.thecreativebite.com/pressure-cooker-creamy-butternut-squash-soup/
Keyword Instant Pot
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Category: Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Lemon And Thyme Chicken Recipe

Lemon and thyme are two flavors that just go really well together. They also go really well with white meat, like chicken. Here’s another easy lemon and thyme chicken recipe. 

This recipe is similar to our lemon thyme chicken tenders, however, this recipe is made for the oven not a hot pan. Both are tasty. 

Lemon And Thyme Chicken Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Italian
Servings 4

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 5 cloves Garlic minced
  • ½ cup Chicken stock
  • 2 Lemons
  • -Cut into 4 wedges
  • -Zest from 1 lemon
  • -Juice from 1 lemon
  • 2-3 sprigs of fresh thyme;
  • Sea salt to taste
  • ground black pepper to taste

Instructions
 

  • Preheat your oven to 400 F.
  • Season the chicken breasts on each side with sea salt and black pepper.
  • Place the chicken breasts in a baking dish and add the minced garlic, chicken stock, lemon zest, lemon juice, and thyme sprigs.
  • Place in the oven and cook for 30 to 40 minutes, until the chicken is cooked through, basting one or twice during the process.
  • Serve warm with lemon wedges.

Notes

Original recipe: https://paleoleap.com/lemon-thyme-chicken/
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Category: Main Courses | LEAVE A COMMENT

Lemon Thyme Chicken Tenders

This was a simple recipe that was quick and easy to make. The brightness from the lemon and savory from the thyme, make them a quick hit at the table. This just shows that it doesn’t take much to doctor up some chicken to make your meal become next level.

This is similar to our lemon and thyme chicken recipe, except this recipe is made for the stovetop. The other recipe is better suited for the oven. 

Lemon Thyme Chicken Tenders

Print Recipe
Course Main Course
Cuisine American, Italian
Servings 0

Ingredients
  

  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • 6 sprigs fresh thyme leaves stripped and chopped
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • salt and pepper to taste
  • 1 pound chicken breast tenders
  • olive oil-flavored cooking spray

Instructions
 

  • Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
  • Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.

Notes

Original recipe: https://www.allrecipes.com/recipe/69567/lemon-thyme-chicken-tenders/print/?recipeType=Recipe&servings=4&isMetric=false
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Category: Main Courses | LEAVE A COMMENT

Chocolate Peanut Butter Quinoa Balls

So this is one of Traci’s recipes for a healthy snack. I’ll let her tell you more about them later. 

Chocolate Peanut Butter Quinoa Balls

Print Recipe
Course Breakfast, Snack
Cuisine American
Servings 0

Ingredients
  

  • 1/2 cup Peanut Butter
  • 2 tbsp Maple Syrup, pure use the real stuff, not the imitation maple junkl
  • 1 tsp Vanilla Extract
  • 1 dash Salt
  • 1 cup Quinoa, cooked slightly warm, not hot
  • 2 tbsp Chocolate chips

Instructions
 

  • Line a half baking sheet or plate with parchment paper and set aside.
  • In a bowl, add peanut butter, maple syrup, vanilla extract, and salt. Mix until thoroughly combined. Stir in Quinoa and mix until well combined. Fold in chocolate chips.
  • Take a heaping spoonful size of dough and roll it into a ball. Place onto the prepared parchment paper. Do the same until no dough remains.
  • Place in the refrigerator or freezer to chill for about 30 minutes.
  • Store in an air tight container in the freezer or refrigerator.
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Category: Appetizers & Snacks, Breakfast & Brunch, Vegetarian & Vegan | LEAVE A COMMENT

Furikake Salmon with Winter Soba

I don’t typically like “fishy” fish. So salmon, for me, can be pretty hit or miss depending on how it is done. This recipe is a winner for salmon in my opinion as it compliments the flavor of fish nicely and doesn’t try to overpower it, but instead it creates a balanced flavorful meal. 

Furikake Salmon with Winter Soba

Print Recipe
Course Main Course
Cuisine Japanese
Servings 3

Ingredients
  

  • 2 filets Salmon
  • 2 bunches Soba Noodles
  • 1 bunch Kale
  • 1 Granny smith apple
  • 2 Red Radish
  • 1 Lemon
  • 1 ounce Horseradish
  • 1 ounce Rice vinegar
  • 1/2 tsp Sugar
  • 1/2 tsp Garlic powder
  • 2 tbsp Furikake

Instructions
 

For the Dressing

  • Squeeze the lemon and use 1 tbsp of lemon juice along with the horseradish, sugar, vinegar, and 1 tbsp of oil. Mix well then toss with the apple, radish, noodles and kale chips

For the Salmon

  • Set your oven to bake at 350 degrees
  • Rinse your produce well. Cut the apple into thick matchsticks. Dry your kale well and remove the rib, tearing the leaf in large pieces. THinly slice the radishes. 
  • Bring a large pot of water to a boil and cook the noodles for 7-8 minutes or until just cooked. Rinse under cold water to stop the cooking. Don’t forget to remove the band from the noodles.
  • Take the dry kale and toss it together with 1 tbsp of oil, garlic powder, sale and pepper. Massage the kale so that the leaves are nice and shiny. Lay flat on a lined pan and bake for 12-14 minutes until nice and crispy. Rotate the tray halfway through cooking.
  • Sprinkle the salmon with the furikake. Bake at 350 degrees in the oven for 10 minutes for a medium doneness. Leave it longer for a more well done filet.  
  • Serve with soba noodles, garnish with remaining chips and enjoy

Notes

Original recipe: FreshBOX meal recipe
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Category: Main Courses | LEAVE A COMMENT

Roast Chicken Over Curry Quinoa Salad

This recipe was another great find from the FreshBox meal service. We enjoy it so much that we decided to hang on to it. 

Roast Chicken Over Curry Quinoa Salad

Print Recipe
Servings 3 servings

Ingredients
  

  • 2 Chicken breasts
  • 1/2 cup Quinoa
  • 1 bunch Kale
  • 1/2 Cucumber
  • 1 Persimmon
  • 1 bunch Dill
  • 1/4 tsp Curry Powder
  • Olive oil
  • Black pepper

Instructions
 

  • Rinse your produce well under cold water. Remove the rib from the kale leaves and discard. Tear the leaves into large pieces. Bring large pot of salted water to a boil. Cook the kale leaves for 2-3 minutes. Drain well and set aside.
  • In a separate pot, combine the quinoa with 1 cup of water, curry, and salt. Cover the pot, bring it to a boil, then reduce the heat to low and simmer for 20 minutes or until the quinoa is cooked. Fluff with a fork and set aside. Set oven to a broil at 500 degrees of highest temp.
  • Trim the top off the persimmon and dice it into bit size pieces. Toss with 1 tsp of oil and spread on a lined tray. Broil for 10 minutes or until just soft. Cut the cucumber into bite size pieces. Finely chop 1 tbsp of dill
  • Toss together the quinoa, kale, persimmons, cucumbers, and dill in a bowl. Taste to check seasoning, add salt and pepper if needed, if it’s dry add some oil.
  • Season your chicken with salt and pepper. Broil the chicken for 4 minutes on each side. Serve hot with the curried quinoa salad and enjoy!

Notes

Original recipe: FreshBox meal recipe
Tried this recipe?Let us know how it was!
Category: Healthy & Light, International Cuisine, Main Courses | LEAVE A COMMENT

Oatmeal Protein Bites

These are one of Traci’s go to recipes for easy meal prepping. They make up a bunch of bites that store well. A few bites for breakfast, or one to treat a mid day snack attack, and you’ll be all set.

Oatmeal Protein bites

Print Recipe
Prep Time 5 minutes
Course Breakfast, Snack
Cuisine American
Servings 28 bars

Ingredients
  

  • 2 cups Creamy Peanut Butter
  • 1 1/4 cups Honey
  • 2 1/4 cups Protein powder
  • 3 cups Instant oatmeal

Instructions
 

  • Microwave the honey and peanut butter for about a minute. 
  • Mix the oatmeal and protein powder in another bowl. 
  • Fold the peanut butter mixture into the oatmeal mixture until well blended (mix will be crumbly). Pour mixture into a lightly sprayed 9×13 pan and pack mix down. Chill for an hour and cut into 28 bars. One serving is one bar. 
  • These freeze well!
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Category: Appetizers & Snacks, Breakfast & Brunch | LEAVE A COMMENT

Super Kale Salad

Here’s our Super Kale Salad.

Super Kale Salad

Print Recipe
Course Salad
Cuisine American
Servings 0

Ingredients
  

  • 2 lemons juiced
  • 2 tbsp honey
  • 1/4 cup spicy mustard
  • salt to taste
  • pepper to taste
  • kale
  • cauliflower
  • rainbow bell peppers
  • sweet onion
  • blueberries
  • slivered almonds
  • sunflower seeds

Instructions
 

For the Dressing

  • Combine lemon juice, honey, and spicy mustard in a small bowl
  • Whisk until well combine and emulsified
  • Salt and pepper to taste

For the Salad

  • Remove the thick stems of the kale and finely chop.
  • Put kale in a large bowl and massage with your clean hands to break down the fibers. About 30 seconds.
  • Place cauliflower in a blender and pulse until the consistency of rice. Add the the kale.
  • Finely chop the bell pepper and onion. Add to the bowl.
  • Add blueberries, almonds, and sunflower seeds. Toss salad.
  • Salt and pepper to taste.
  • Toss with Lemon Honey Mustard when ready to serve.

Notes

Original recipe: https://bakerbettie.com/superfood-salad-and-recipes-perfect-for-summer/
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Category: Healthy & Light, Main Courses, Side Dish | LEAVE A COMMENT

Tri-Tip Over Eggplant Ragout

Tri-tip has got to be my favorite cut of beef. We got lucky and found this recipe in a pre-prepped, cook it yourself, dinner-in-a-box service called, Hi FreshBox. It was so simple and good that we held on to it so we could make it again.

Tri-Tip Over Eggplant Ragout

Print Recipe
Course Main Course
Cuisine American, Italian
Servings 3 servings

Ingredients
  

  • 8 ounces Tri-Tip
  • 1 Eggplant
  • 1 Onion
  • 1 Tomato
  • 1 bunch Green onions
  • 1/2 cup Water
  • 1 tbsp Sugar
  • 1/4 tsp Paprika
  • 1 tsp Pine nuts
  • Olive oil
  • Kosher salt
  • Black pepper

Instructions
 

  • Rinse your produce well under cold water. Trim the top off the eggplant and then cut into half moons. Peel and large dice the onion. Remove the core of the tomato and cut into quarters
  • Separate the green onion into two parts, green and white. Thinly slice the white part and cut green parts larger. Heat your grill on high heat.
  • Heat a pot over high heat. Add 1 tsp of oil and the sliced whites of the green onion. Add the onion, eggplant, and tomato and saute for 5 minutes. Add 1/2 cup of water, the sugar, the paprika, and the pine nuts. COok over medium heat for 20 minutes stirring occassionally
  • Season your steak with salt and pepper. Grill the steak for 4 minutes in each side. Let it rest for 5 minutes before slicing. Season your ragout with salt and pepper. Garnish with green onion and enjoy!

Notes

Original Recipe: FreshBox meal recipe
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Category: Main Courses | LEAVE A COMMENT