Freezer to Crockpot Sausage and Peppers!

This may not be as kid friendly as some of the other meals unless of course, your kids love spicy (ours do!).  This is a super easy freezer meal and healthy. The most time consuming part is chopping all the peppers and onions, but when you are making several freezer meals, just chop all your vegetables at one.  Freezer meals are just so handy for busy families.  No more trying to figure out what to fix for dinner, because the meals are already prepared. Takes away all the fuss and hassle.  

freezer-to-crockpot-sausagepeppers

Freezer to Crockpot Sausage and Peppers 

This meal was super easy to make and so often the Eckrich Sausage is on sale for under $1 so this is a very inexpensive meal.  For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date.  Freezer meals can be frozen for up to 3 months.  

Makes 6 to 8 servings
 
freezer-to-crockpot-sausage-and-peppers-ingredients
 
Ingredients
  • 1-16 oz. package Sausage, sliced
  • 1 onion sliced
  • 3 Bell Peppers (one green, one yellow, and one red) sliced
  • 2 cans diced tomatoes, fire roasted and not drained
  • 1 chicken bouillon cube
  • 2 tsp minced garlic (you can also use 2 cloves fresh garlic)
  • 1 teaspoon Cajun seasoning
Freezer meal directions:
  1. Mix all ingredients in a gallon-size freezer bag 
  2. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  3. Allow to defrost overnight in the refrigerator. 
  4. Dump in crockpot and allow to cook on low for 5-6 hours or high for 3 hours 
  5. Serve over rice 

We also like to fill tortillas with the sausage and peppers – it is YUMMY!!

freezer-to-crockpot-sausage-and-peppers-final

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
Freezer to Crockpot Sausage and Peppers
Serves 6
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Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Ingredients
  1. 1-16 oz. package Sausage, sliced (Eckrich or Hillshire)
  2. 1 onion sliced
  3. 3 Bell Peppers (green, yellow, and red) sliced
  4. 2 - 14.5 oz cans diced tomatoes, not drained
  5. 1 chicken bouillon cube
  6. 2 tsp minced garlic (you can also use 2 cloves fresh garlic)
  7. 1 teaspoon Cajun seasoning
Instructions
  1. Mix all ingredients in a gallon-size freezer bag
  2. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  3. Allow to defrost overnight in the refrigerator.
  4. Dump in crockpot and allow to cook on low for 5-6 hours or high for 3 hours
  5. Serve over rice
Notes
  1. We also love to fill tortillas with the sausage and peppers!
Free Tastes Good! http://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughtsin a comment below!

 



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Instant Pot Chicken Noodle Casserole Recipe

We heard all the hype about pressure cookers, so we finally purchased one. We have been experimenting with it and it is as AWESOME as they say. The time that it saves for meals is amazing, plus the meats are so tender, they just fall apart.  

instant-pot-chicken-noodle-casserole

Instant Pot Chicken Noodle Casserole Recipe

I love that you can saute and do all the work right in the pressure cooker.  No need to dirty any other pans, just one pot for all the steps.  I was looking for a simple chicken noodle soup but found this recipe so tweaked it to our liking and it is amazing.  We actually ate this meal twice this week, because the kids loved it so much.  Okay, who am I kidding I did too :-)

We like our casseroles with  a little liquid so we choose to use 5 cups chicken broth.  You first set your Instant Pot to saute and add the olive oil.  Then you cook the chicken (until it is white) and the spices.  Just add the other ingredients and close the lid and BAM within 7 minutes it is done.  It usually takes about 5-6 minutes to pressurize completely before it starts cooking, so total time from start to finish, prepping included, is about 20 minutes. 

The chicken was super tender and the vegetables and noodles were cooked to perfection. 

Serves 6-8 

 
instant-pot-chicken-noodle-casserole-ingredients
 
Ingredients
  • 1 Tablespoon olive oil 
  • 2 skinless/boneless chicken breast, cubed 
  • 1/2 medium onion, diced or 1 Tablespoon onion powder 
  • 1 Tablespoon garlic powder
  • Salt & Pepper 
  • 1 bag frozen mixed vegetables
  • 16 oz bag egg noodles 
  • 4-5 cups chicken broth 
  • 1 cup heavy cream 
Pressure Cooker directions
  • Turn Pressure Cooker to Saute and add olive oil 
  • When simmering, add the chicken and spices.
  • Saute until chicken is white on the outside.
  • Add egg noodles, vegetables, and broth.
  • Close and lock the lid.
  • Set Pressure Cooker to “Manual” setting and program for 7 minutes.
  • When done and beeps, use the quick release.
  • When steam is completely released, carefully open lid
  • Stir in heavy cream.
  • Put IP back on saute and cook for another 3-5 minutes until thickens.
  • Serve!

We love to serve this with saltine crackers or biscuits and butter

instant-pot-chicken-noodle-casserole

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Instant Pot Chicken Noodle Casserole
Serves 6
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 Tablespoon olive oil
  2. 2 skinless/boneless chicken breast, cubed
  3. 1/2 medium onion, diced or 1 Tablespoon onion powder
  4. 1 Tablespoon garlic powder
  5. Salt & Pepper
  6. 1 bag frozen mixed vegetables
  7. 16 oz bag egg noodles
  8. 4-5 cups chicken broth
  9. 1 cup heavy cream
Instructions
  1. Turn Pressure Cooker to Saute and add olive oil
  2. When simmering, add the chicken and spices.
  3. Saute until chicken is white on the outside.
  4. Add egg noodles, vegetables, and broth.
  5. Close and lock the lid.
  6. Set Pressure Cooker to “Manual” setting and program for 7 minutes.
  7. When done and beeps, use the quick release.
  8. When steam is completely released, carefully open lid
  9. Stir in heavy cream.
  10. Put IP back on saute and cook for another 3-5 minutes until thickens.
  11. Serve!
Notes
  1. We love to serve this with saltine crackers or biscuits and butter
Adapted from Adventures of a Nurse
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Instant Pot Buffalo Chicken Ranch Dip!!

Here is one of our family’s favorite dishes.  You can use it as a Buffalo dip or use it as shredded chicken and serve on a bun or you can eat it both ways.  We make this a couple times a week as our son, Isaiah, loves to take this to lunch as a sandwich.  

instant-pot-buffalo-chicken-ranch-dip

Instant Pot Buffalo Chicken Ranch Dip

This is so easy and you can even make it with frozen chicken, will just need to cook a bit longer.  Add chicken, butter, ranch dip, cream cheese, and your favorite hot sauce.  Cook and then add cheese and it is ready to serve. 

Our favorite hot sauce is the Sweet Baby Ray’s Sauce, but you could use Frank’s Red Hot Sauce or any other.  We only use 8 oz of cheese, but I know some like it more cheesy.  If that is the case, be sure to use 16 oz. 

This is perfect for families on the go that need a quick meal.  I love it that you can use it as a snack or actually make up shredded chicken sandwiches and serve with french fries and BAM – you have a meal :-)  This is truly one of our kids’ favorite meals/snacks.  

Serves 8-10
 
instant-pot-buffalo-chicken-ranch-dip-ingredients
 
Ingredients
  • 2-3 Boneless, skinless chicken breasts 
  • 2 Tbsp Ranch drip or 1 packet ranch dip 
  • 1 cup Buffalo Hot Sauce 
  • 1 stick butter 
  • 8 oz cream cheese 
  • 8-16 oz cheddar cheese 
Instant Pot Directions: 
  • Place chicken, cream cheese, ranch dip, butter, and hot sauce in your instant pot. 

instant-pot-buffalo-chicken-ranch-dip-liner

  • Cook on manual high pressure for 15 minutes – if chicken is frozen – do 20 minutes 
  • When finished, use the quick pressure release. 
  • Take out chicken and shred with 2 forks 
  • Stir in cheddar cheese  – 8-16 oz 
  • Serve warm with tortilla chips or on a bun :-)

We love to serve this with saltine crackers and a side salad – YUMMY :-) 

instant-pot-buffalo-chicken-ranch-dip

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Instant Pot Buffalo Chicken Ranch Dip!!
Easy, delicious, and kid-friendly snack or meal :)
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2-3 Boneless, skinless chicken breasts
  2. 2 Tbsp Ranch drip or 1 packet ranch dip
  3. 1 cup Buffalo Hot Sauce
  4. 1 stick butter
  5. 8 oz cream cheese
  6. 8-16 oz cheddar cheese
Instructions
  1. Place chicken, cream cheese, ranch dip, butter, and hot sauce in your instant pot.
  2. Cook on manual high pressure for 15 minutes - if chicken is frozen - do 20 minutes
  3. When finished, use the quick pressure release.
  4. Take out chicken and shred with 2 forks
  5. Stir in cheddar cheese - 8-16 oz
  6. Serve warm with tortilla chips or on a bun :-)
Notes
  1. This can be served as a snack with tortilla chips or as a shredded chicken sandwich on a bun. Either way it is absolutely DELICIOUS :)
Free Tastes Good! http://www.freetastesgood.com/

Have you used an instant pot or pressure cooker?  Please share your thoughts in a comments below!




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Fall Apart Pressure Cooker Pot Roast Recipe

We heard all the hype about pressure cookers, so we finally purchased one. We have been experimenting with it and it is as AWESOME as they say. The time that it saves for meals is amazing, plus the meats are so tender, they just fall apart.  

fall-apart-pressure-cooker-pot-roast-finished

Fall Apart Pressure Cooker Pot Roast 

I love that you can saute and do all the work right in the pressure cooker.  No need to dirty any other pans, just one pot for all the steps.  The meat for this meal was falling apart in only 75-90 minutes.  The old way of ALL day in a crockpot or half a day on the stove top is done in just over an hour in the pressure cooker. 

This is perfect for families on the go that need a quick meal, but a hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 6-8 
 
fall-apart-pressure-cooker-pot-roast-ingredients
 
Ingredients
  • 3 lb Pot Roast 
  • 2 Tablespoons Olive Oil
  • 1 medium onion, quartered 
  • 7-8 Potatoes quartered 
  • 1 lb bag baby carrots 
  • 2 cups beef broth 
  • 1 Tablespoon Oregano 
  • 1 Cup Red Wine (We prefer Holland House) 
  • Salt & Pepper 
Pressure Cooker directions
  • Turn Pressure Cooker to Saute and add olive oil 
  • Salt and pepper pot roast on both sides
  • When simmering, add the pot roast. Cook 2-3 minutes on both sides until brown. 

fall-apart-pressure-cooker-pot-roast-saute

  • Top roast with quartered onion 
  • Add potatoes and carrots 

fall-apart-pressure-cooker-pot-roast-with-carrots

  • Add 1 cup red wine and 2 cups beef broth and top with oregano 

fall-apart-pressure-cooker-pot-roast-cooking

  • Close and lock the lid.
  • Set Pressure Cooker to “Manual” or “Stew” setting and program for 75-90 minutes.
  • Use the quick release and when steam is completely released, carefully open lid 

We love to serve this with saltine crackers and butter and a side salad 

fall-apart-pressure-cooker-pot-roast-finished

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Fall Apart Pressure Cooker Pot Roast
Serves 6
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Prep Time
5 min
Cook Time
1 hr 20 min
Prep Time
5 min
Cook Time
1 hr 20 min
Ingredients
  1. 3 lb Pot Roast
  2. 2 Tablespoons Olive Oil
  3. 1 medium onion, quartered
  4. 7-8 Potatoes quartered
  5. 1 lb bag baby carrots
  6. 2 cups beef broth
  7. 1 Tablespoon Oregano
  8. 1 Cup Red Wine (We prefer Holland House)
  9. Salt & Pepper
Instructions
  1. Turn Pressure Cooker to Saute and add olive oil
  2. Salt and pepper pot roast on both sides
  3. When simmering, add the pot roast. Cook 2-3 minutes on both sides until brown.
  4. Top roast with quartered onion
  5. Add potatoes and carrots
  6. Add 1 cup red wine, 2 cups beef broth, and top with oregano
  7. Close and lock the lid.
  8. Set Pressure Cooker to “Manual” or "Stew" setting and program for 70 minutes.
  9. Use the quick release and when steam is completely released, carefully open lid
Notes
  1. We love to serve this with saltine crackers and butter and a side salad
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




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Pressure Cooker Smothered Chicken and Red Potatoes Recipe

This is one of our all time favorite slow cooker meals. One that cooked for hours to get the potatoes soft. I tried it in the pressure cooker and WOW!!! It was done start to finish in 30 minutes! That’s prep, cooking, and on the table in a 1/2 hour!! 

pressure-cooker-smothered-chicken-and-red-potatoes-finished-pic

 

Pressure Cooker Smothered Chicken and Red Potatoes

This is so easy, chop onion, cut potatoes into 1/4″ slices, cut chicken into bit sized pieces, combine the 3 cans of soup and that’s pretty much it! Set the pressure cooker to saute and add a T of oil to lightly brown the chicken, add chopped onion, layer the potatoes on top, and pour over the soups. Lock down the lid and set to poultry for 10 mins and start getting out your dishes cause dinner is going to be done before you can sit down. 

This is perfect for families on the go that need a quick but  hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 8-10
 
pressure-cooker-smothered-chicken-and-red-potatoes-ingredients-pic
 
Ingredients
  • 2-3 skinless & boneless chicken breasts
  • 1 medium onion, chopped
  • 1 pint fresh mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 1 can cream of chicken soup 
  • 1 can cream of mushroom soup
  • 1 can French Onion soup
  • 2 pound red potatoes, sliced (medium)
Pressure Cooker directions
  • Cut the chicken into chunks
  • Slice the potatoes
  • Chop the onion

pressure-cooker-smothered-chicken-and-red-potatoes-ingredients-cut-pic

  • Combine all 3 cans of soup and mix well. 

pressure-cooker-smothered-chicken-and-red-potatoes-chicken-soup-pic

  • Set the Pressure Cooker to saute and lightly brown the chicken.
  • Add the onions. mushrooms, and garlic and mix.

pressure-cooker-smothered-chicken-and-red-potatoes-chicken-cooking-pic

  • Layer the potatoes on top of the chicken
  • Pour the soups on top

pressure-cooker-smothered-chicken-and-red-potatoes-cooking-pic

  • Change the setting to poultry for 10 minutes.
  • Once it is done, allow pressure to release naturally for about 5 minutes then quick release the rest.

pressure-cooker-smothered-chicken-and-red-potatoes-finished-in-pot-pic

  • Stir a bit and serve

We love to serve this with buttermilk biscuits – YUMMY :-) 

pressure-cooker-smothered-chicken-and-red-potatoes-finished-pic

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Pressure Cooker Smothered Chicken and Red Potatoes
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2-3 skinless & boneless chicken breasts
  2. 1 medium onion, chopped
  3. 1 pint fresh mushrooms, sliced
  4. 2 cloves garlic, finely chopped
  5. 1 can cream of chicken soup
  6. 1 can cream of mushroom soup
  7. 1 can French Onion soup
  8. 2 pound red potatoes, sliced (medium)
Instructions
  1. Cut the chicken into chunks, slice the potatoes, and chop the onion
  2. Combine all 3 cans of soup and blend.
  3. Set the pot to saute and lightly brown the chicken.
  4. Add the onions. mushrooms and garlic and mix.
  5. Layer the potatoes on top of the chicken and pour over the soups.
  6. Change the setting to poultry for 10 minutes.
  7. Once it is done allow pressure to release naturally for about 5 minutes then quick release the rest.
  8. Stir a bit and serve
Notes
  1. We love to serve this with buttermilk biscuits - YUMMY :-)
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Freezer to Crockpot Creamy Ranch Chicken

This is a delicious hearty meal that’s sure to please!! Just some minor prep work with the potatoes and its ready for the bag. We love carrot and potato meals, throw in chicken and a creamy ranch sauce and it becomes something your family will ask for again and again!

freezer-to-crockpot-creamy-ranch-chicken-cooked

Freezer to Crockpot Creamy Ranch Chicken 

This meal is fairly cheap to make and goes together so well. Adding the dry ranch dressing to the cream of chicken makes the perfect zesty gravy for this dish. Way better than anything you’ll pick up at  the nearest drive-thru window. Make sure to place the potatoes in the bottom so they do not turn brown/black!

For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date.  Freezer meals can be frozen for up to 3 months.  

Serves 6-8 
 
freezer-to-crockpot-creamy-ranch-chicken-ingredients
 
Ingredients
  • 4-6  boneless skinless chicken breasts
  • 6 medium potatoes, cut into 2-inch pieces (we kept potato skins on), blanched (read hear about blanching vegetables
  • 2-3 cups baby carrots, blanced 
  • 2 – 10.5 oz can cream of chicken soup
  • 1 (1 oz.) packet dry ranch dressing mix 
  • 1/2 cup milk
Freezer meal directions:
  1. Mix all ingredients in a gallon-size freezer bag (except milk).
  2. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  3. Allow to defrost overnight in the refrigerator.
  4. Dump in crockpot and add 1/2 cup milk 
  5. Gently mix it all up.
  6. Cook on low for 8-9 hours or high for 5-6 hours 

We love to serve this with dinner rolls as that is the ONLY thing it is missing – DELICIOUS!!

freezer-to-crockpot-creamy-ranch-chicken-bagged

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
Freezer to Crockpot Creamy Ranch Chicken
Serves 4
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Prep Time
5 min
Total Time
8 hr 5 min
Prep Time
5 min
Total Time
8 hr 5 min
Ingredients
  1. 4-6 boneless skinless chicken breasts
  2. 6 medium potatoes, cut into 2-inch pieces (we kept potato skins on)
  3. 2-3 cups baby carrots
  4. 2 - 10.5 oz can cream of chicken soup
  5. 1 (1 oz.) packet dry ranch dressing mix
  6. 1/2 cup milk (do not add to bag)
Instructions
  1. Mix all ingredients in a gallon-size freezer bag (except milk).
  2. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  3. Allow to defrost overnight in the refrigerator.
  4. Dump in crockpot and add 1/2 cup milk
  5. Gently mix it all up.
  6. Cook on low for 8-9 hours or high for 5-6 hours
Notes
  1. We love to serve this with dinner rolls as that is the ONLY thing it is missing - DELICIOUS!!
Free Tastes Good! http://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughts in a comment below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Pressure Cooker Chili Mac Recipe

Here is a hearty Chili Mac in minutes with the pressure cooker. Browning the sausage and burger takes as long as the pressure cooker does to cook the rest. Truly dinner in about 15 minutes from start to finish.

 

Pressure Cooker Chili Mac Recipe

This is so easy, chop onion, mince garlic and add to beef as it browns. Drain fat, brown sausage combine with beef in the pressure cooker, pour in the rest, a quick stir, lock the lid set to manual for 5 minutes, quick release, add corn and stir. Top with cheese and serve with tortilla chips or saltines. You can saute the beef, sausage, onion, and garlic in the pressure cooker but I prefer the stove top method.  

This is perfect for families on the go that need a quick but  hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 8-10
 
Pressure-cooker-chili-mac-ingredients-pic
 
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound lean ground sausage 
  • 1 pound ground beef
  • 1 yellow onion, diced
  • 3 cloves garlic, minced or pressed
  • 2 cups water
  • 3/4 box of elbow macaroni
  • 1 can (15 ounce) tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 1 can of corn, drained 
Pressure Cooker directions
  • You can either brown the meat on the stovetop or in the pressure cooker.  If using the pressure cooker, put oil in the cooking pot and select Saute.
  • Sauté meat, onion, and garlic until meat is cooked and onion is tender. 

Pressure-cooker-chili-mac-meat-pic

  • Add beef, water, macaroni, tomato sauce, , chili powder, red pepper flakes, salt and pepper to pressure cooker and mix. 

Pressure-cooker-chili-mac-beans-pic

  • Cook for 5 minutes on high.
  • When finished, use the quick quick pressure release. 

Pressure-cooker-chili-mac-sauce

  • Mix in can of corn.
  • Select sauté and cook until corn is heated and macaroni is tender. 

We love to serve this with saltine crackers and a side salad – YUMMY :-) 

Pressure-cooker-chili-mac-final

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Pressure Cooker Chili Mac
Serves 8
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 tablespoon vegetable oil
  2. 1 pound lean ground sausage
  3. 1 pound ground beef
  4. 1 yellow onion, diced
  5. 3 cloves garlic, minced or pressed
  6. 2 cups water
  7. 3/4 box of elbow macaroni
  8. 1 can (15 ounce) tomato sauce
  9. 1 tablespoon chili powder
  10. 1 teaspoon salt
  11. 1/8 teaspoon red pepper flakes
  12. 1 can of corn
Instructions
  1. You can either brown the meat on the stovetop or in the pressure cooker. If using the pressure cooker, put oil in the cooking pot and select Saute.
  2. Sauté meat, onion, and garlic until meat is cooked and onion is tender.
  3. Add beef, water, macaroni, tomato sauce, , chili powder, red pepper flakes, salt and pepper to pressure cooker and mix.
  4. Cook for 5 minutes on high.
  5. When finished, use the quick quick pressure release.
  6. Mix in can of corn.
  7. Select sauté and cook until corn is heated and macaroni is tender.
Notes
  1. We love to serve this with saltine crackers and a side salad - YUMMY :-)
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Freezer to Crockpot Pasta Fagioli Olive Garden Copycat Recipe

If you have ever gone to Olive Garden for the unlimited soup and salad, chances are you’ve tried the Pasta Fagiola. It’s like an Italian version of chili. So hearty and delicious.  This soup has a combination of beef, vegetables, beans, and pasta. The salad and bread sticks are the only thing missing. 

crockpot-pasta-fagioli

Freezer to Crockpot Pasta Fagiola Recipe 

The recipe for this one makes a ton, easily enough for two meals. It requires some work, browning the burger and chopping your veggies. I found the carrots are best shredded in the food processor. If you don’t have one you can buy them already shredded or run carrot sticks across your cheese grater. My feeling is a little extra TLC goes a long way when preparing a delicious soup.

For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date.  Freezer meals can be frozen for up to 3 months.  

Serves 6-8 
 
freezer-to-crockpot-pasta-fagiola-ingredients
 
Ingredients
  • 1 pound cooked ground beef
  • 1 cup carrots, chopped
  • 2 celery stalks, sliced
  • 2 14.5 oz cans diced tomatoes 
  • 1 can kidney beans, drained and rinsed
  • 1 can white beans, drained and rinsed
  • 4 cups beef broth 
  • 1 16.5 oz Pasta Sauce (or you can use homemade sauce)
  • 2 tsp oregano
  • 2 Tablespoon Tabasco Sauce (optional)
  • Salt and Pepper 
  • 1 cup dry pasta (cooked at end) 
Freezer meal directions
  1. Mix all the ingredients and divide equally in (2) gallon-size freezer bag (except Pasta) 
  2. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  3. Allow to defrost overnight in the refrigerator.
  4. Dump in the crockpot and cook on low for 6 to 8 hours 
  5. Add 1 cup of dry pasta when there is an hour left of cooking time 

Serve with a nice salad and garlic bread sticks.

 

freezer-to-crockpot-pasta-fagiola

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
Freezer to Crockpot Pasta Fagiola
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Print
Prep Time
15 min
Cook Time
6 hr
Total Time
6 hr 15 min
Prep Time
15 min
Cook Time
6 hr
Total Time
6 hr 15 min
Ingredients
  1. 1 pound cooked ground beef
  2. 1 cup carrots, chopped
  3. 2 celery stalks, sliced
  4. 2 14.5 oz cans diced tomatoes
  5. 1 can kidney beans, drained and rinsed
  6. 1 can white beans, drained and rinsed
  7. 4 cups beef broth
  8. 1 16.5 oz Pasta Sauce (or you can use homemade)
  9. 2 tsp oregano
  10. 2 Tablespoon Tabasco Sauce (optional)
  11. Salt and Pepper
  12. 1 cup dry pasta (cooked at end)
Instructions
  1. Mix all the ingredients and divide equally in (2) gallon-size freezer bag (except Pasta)
  2. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  3. Allow to defrost overnight in the refrigerator.
  4. Dump in the crockpot and cook on low for 6 to 8 hours
  5. Add 1 cup of dry pasta when there is an hour left of cooking time
Notes
  1. Serve with a nice salad and bread sticks
Free Tastes Good! http://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughts in a comment below!




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Instant Pot Mississippi Pot Roast and potatoes!

We heard all the hype about pressure cookers, so we finally purchased one. We have been experimenting with it and it is as AWESOME as they say. The time that it saves for meals is amazing, plus the meats are so tender, they just fall apart.  

instant-pot-mississippi-pot-roast-done

Mississippi Pot Roast and Potatoes 

I love that you can saute and do all the work right in the pressure cooker.  No need to dirty any other pans, just one pot for all the steps.  I have heard so much about the Mississippi Pot Roast so thought I would give it a whirl.  I changed a few things so it wasn’t quite as salty or spicy and it turned out perfectly.  The meat for this meal was falling apart in only 85 minutes and the vegetables were perfectly cooked.

The old way of ALL day in a crockpot or half a day on the stove top is done in just over an hour in the pressure cooker. This is perfect for families on the go that need a quick meal, but a hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 6-8 
 
instant-pot-mississippi-pot-roast-ingredients
 
Ingredients
  • 3 lb Pot Roast 
  • 2 Tablespoons Olive Oil
  • 4 Peperoncinis 
  • 6-7 Potatoes quartered 
  • 15-20 baby carrots 
  • 3/4 cup beef broth 
  • 1/4 cup juice from peperoncini 
  • 2 Tbls ranch Mix (or 1/2 packet) 
  • 1 au jus gravy mix packet
  • 1/2 stick butter
  • Salt & Pepper 
Pressure Cooker directions
  • Turn Pressure Cooker to Saute and add olive oil 
  • Salt and pepper pot roast on both sides
  • When simmering, add the pot roast. Cook 2-3 minutes on both sides until brown. 

instant-pot-mississippi-pot-roast-browning

  • Top roast with potatoes and carrots 
  • Add ranch dressing, au jus packet, and peperoncinis
  • Add beef broth, Peperoncinis juice, and top with butter

instant-pot-mississippi-pot-roast-cooking

  • Close and lock the lid.
  • Set Pressure Cooker to “Manual” setting and program for 85 minutes.
  • When done and beeps, use the quick release.
  • When steam is completely released, carefully open lid
  • If you want to make gravy, which is awesome, remove all the meat and vegetables.  Leave juice in.  Mix 3 T corn starch and 3 T water to juice.
  • Put IP back on saute and whisk the corn starch and water to juice.  This is AMAZING GRAVY!!

We love to serve this with saltine crackers and butter and a side salad 

instant-pot-mississippi-pot-roast-done

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Instant Pot Mississippi Pot Roast and Potatoes
Serves 6
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Prep Time
10 min
Cook Time
1 hr 25 min
Total Time
1 hr 35 min
Prep Time
10 min
Cook Time
1 hr 25 min
Total Time
1 hr 35 min
Ingredients
  1. 3 lb Pot Roast
  2. 2 Tablespoons Olive Oil
  3. 4 Peperoncinis
  4. 6-7 Potatoes quartered
  5. 15-20 baby carrots
  6. 3/4 cup beef broth
  7. 1/4 cup juice from peperoncini
  8. 2 Tbls ranch Mix (or 1/2 packet)
  9. 1 au jus gravy mix packet
  10. 1/2 stick butter
  11. Salt & Pepper
Instructions
  1. Turn Pressure Cooker to Saute and add olive oil
  2. Salt and pepper pot roast on both sides
  3. When simmering, add the pot roast. Cook 2-3 minutes on both sides until brown.
  4. Top roast with potatoes and carrots
  5. Add ranch dressing, au jus packet, and peperoncinis
  6. Add beef broth, Peperoncinis juice, and top with butter
  7. Close and lock the lid.
  8. Set Pressure Cooker to “Manual” setting and program for 85 minutes.
  9. When done and beeps, use the quick release.
  10. When steam is completely released, carefully open lid
  11. If you want to make gravy, which is awesome, remove all the meat and vegetables. Leave juice in. Mix 3 T corn starch and 3 T water to juice.
  12. Put IP back on sautee and whisk the corn starch and water to juice. This is AMAZING GRAVY!!
Notes
  1. We love to serve this with saltine crackers and butter and a side salad
Adapted from Instant Pot Community Group
Adapted from Instant Pot Community Group
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




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Instant Pot Zuppa Toscana – Olive Garden CopyCat!

zuppa-toscana-bowl

Instant Pot Zuppa Toscana – Olive Garden Copycat Recipe

Has anybody tried the all you can eat soup, salad, and bread sticks at Olive Garden?  It’s AWESOME isn’t it?  The Zuppa Soup is the BEST and we figured out how to make it in minutes in the instant pot (pressure cooker). 

This recipe is so fast and delicious, but takes like it has been simmering all day.  The best part is it is all done in the pot so clean up is a snap as well.  I make ours extra hearty so I use more sausage and potatoes. This is one of our family’s favorite meals.

The only prepping is dicing the onions and slicing the potatoes, otherwise, all you have to do is brown the sausage. When cutting the kale just make sure to remove the leaves from the stem as those will not soften/wilt when added to the soup.

We serve this with bread sticks. Everyone in our family goes back for seconds (and sometimes thirds Lol :-)

Serves 8-10 

Ingredients
  • 2 Tablespoon olive oil
  • 1 medium onion, diced 
  • 1-1/2 to 2 pounds Italian sausage 
  • 2 Tablespoons minced garlic 
  • 8-10 large potatoes, unpeeled and sliced into 1/4 inch slices 
  • 6 cups chicken broth 
  • 1/4 cup water 
  • 2 cups fresh kale (cut the kale off the stem, then slice) 
  • 3/4 cup heavy cream 
Pressure Cooker directions
  • Use the “saute” function on the Instant Pot and heat olive oil. 
  • Add onions and cook for 1-2 minutes
  • Add Italian Sausage, crumbling into smaller pieces and cooking until brown

zuppa-toscana-hamburger

  • Add garlic and allow to cook for about 1 minute
  • Drain off excess grease if desired
  • Add potato slices, chicken broth, and water.

zuppa-toscana-potatoes

  • Lock the lid into place and set to “seal”.
  • Cook on high pressure for 5 minutes using the manual setting
  • When complete, allow a natural pressure to 10-15 minutes, followed by a quick release.
  • When pressure valve drops (will take about 3-5 minutes), remove the lid and add kale to the pot.
  • The heat will wilt the kale as you stir.
  • Pour in cream and stir to combine

We love to serve this with bread sticks – DELICIOUS:-) 

zuppa-toscana-done

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Instant Pot Zuppa Toscana - Olive Garden Copycat
Serves 8
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 Tablespoon olive oil
  2. 1 medium onion, diced
  3. 1-1/2 to 2 pounds Italian sausage
  4. 2 Tablespoons minced garlic
  5. 8-10 large potatoes, unpeeled and sliced into 1/4 inch slices
  6. 6 cups chicken broth
  7. 1/4 cup water
  8. 2 cups fresh kale, chiffonade
  9. 3/4 cup heavy cream
Instructions
  1. Use the "saute" function on the Instant Pot and heat olive oil.
  2. Add onions and cook for 1-2 minutes
  3. Add Italian Sausage, crumbling into smaller pieces and cooking until brown
  4. Add garlic and allow to cook for about 1 minute
  5. Drain off excess grease if desired
  6. Add potato slices, chicken broth, and water.
  7. Lock the lid into place and set to "seal".
  8. Cook on high pressure for 5 minutes using the manual setting
  9. When complete, allow a natural pressure to 10-15 minutes, followed by a quick release.
  10. When pressure valve drops (will take about 3-5 minutes), remove the lid and add kale to the pot.
  11. The heat will wilt the kale as you stir.
  12. Pour in cream and stir to combine
Notes
  1. We LOVE to serve this with bread sticks - DELICIOUS:)
Adapted from This Old Gal
Adapted from This Old Gal
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here