Chicken and Vegetable Foil Packets!!

We just discovered the new way to grill out!! This is so easy to do, just a little prep time is all it takes and the whole meal is ready for the grill. The great thing about these is you can customize each pack for every picky eater at your table.

foil-packs-chicken-done

Chicken and Vegetable Foil Packets

Make them your own, you can use whatever veggies you like. We love the red potatoes, carrots, cherry or grape tomatoes, little chunks of corn and zucchini. Jamie adds red onion, sliced jalapeno, and mushrooms. For best results get your grill good and hot, then set your packets and turn the heat down to medium and let them go. Check on them in about 20 mins, carefully peel open the top and as always the best measure is to poke the potatoes. When they are tender its time to eat!!  

Serves 8 
 
foil-packs-chicken-ingredients

Ingredients

  • 2 pounds boneless, skinless chicken breast, cut into chunks
  • 3 pounds red potatoes, quartered 
  • 1 sweet onion, cut into chunks (optional) 
  • 1 large green and red pepper, cut into chunks 
  • 1 zucchini, sliced into thick rounds
  • 1-2 cups baby carrots
  • 1 cup grape tomotoes
  • 2 Tablespoons olive oil

Garlic Herb Butter: 

  • 1 cup butter, room temperature
  • 2 tablespoons garlic powder or 4 garlic cloves, minced
  • 2 teaspoon fresh rosemary, chopped
  • 2 teaspoons herbs de provence 
  • 2 tablespoons onion powder 
  • 1 teaspoon salt
  • 1 teaspoon pepper
Foil Packet Directions
  • Light grill to medium-high heat or preheat oven to 400 degrees)
  • Place all vegetables in a large bowl and drizzle with olive oil. Stir gently to coat.
  • Cut foil in 12-18 inches pieces and spray with cooking spray
  • Evenly divide veggies among the foil pieces, placing them in center of packet.  

foil-packs-chicken-veges

  • Top with chicken chunks and sausage 

foil-packs-chicken-meat

  • Add the garlic butter on top 

foil-packs-chicken-butter

  • Seal foil around the chicken and vegetables,  you want to create a bowl by grabbing the short sides and begin to roll the foil in. You should have a ball with the long sides of the foil open at the top. Add desired seasoning if you would like more.  Then roll the top together and down.  
  • Place on grill, or in oven on a baking sheet, for approximately 30 minutes or until chicken is done – DELICIOUS!!

foil-packs-chicken-done

Chicken and Vegetable Foil Packets
Serves 8
These are Delicious and super easy!
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2 pounds boneless, skinless chicken breast, cut into chunks
  2. 3 pounds red potatoes, quartered
  3. 1 sweet onion, cut into chunks (optional)
  4. 1 large green and red pepper, cut into chunks
  5. 1 zucchini, sliced into thick rounds
  6. 1-2 cups baby carrots
  7. 1 cup grape tomotoes
  8. 2 Tablespoons olive oil
Garlic Herb Butter
  1. 1 cup butter, room temperature
  2. 2 tablespoons garlic powder or 4 garlic cloves, minced
  3. 2 teaspoon fresh rosemary, chopped
  4. 2 teaspoons herbs de provence
  5. 2 tablespoons onion powder
  6. 1 teaspoon salt
  7. 1 teaspoon pepper
Instructions
  1. Light grill to medium-high heat or preheat oven to 400 degrees)
  2. Place all vegetables in a large bowl and drizzle with olive oil. Stir gently to coat.
  3. Cut foil in 12-18 inches pieces and spray with cooking spray
  4. Evenly divide veggies among the foil pieces, placing them in center of packet.
  5. Top with chicken chunks and sausage
  6. Add the garlic butter on top
  7. Seal foil around the chicken and vegetables, close you want to create a bowl by grabbing the short sides and begin to roll the foil in. You should have a ball with the long sides of the foil open at the top. Add desired seasoning if you would like more. Then roll the top together and down.
  8. Place on grill, or in oven on a baking sheet, for approximately 30 minutes or until chicken is done.
Notes
  1. This is absolutely delicious and you have all your meats and vegetables in one :)
Free Tastes Good! http://www.freetastesgood.com/

Have you tried this?  If so, what are some of your spices and vegetables to add?




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Freezer to Crockpot Mongolian Beef and Broccoli Recipe

This Mongolian Beef is an amazing dish. After hours in the slow cooker the flank steak just falls apart and melts in your mouth. It’s so delicious you’ll be going back for seconds, make plenty of rice!!

freezer-mongolian-beef-finished

Freezer to Crockpot Mongolian Beef and Broccoli Recipe 

This dish takes little prep to put it together. You want to slice the flank steak about 1/2″ slices across the grain. Then cut the long strips in half, so they are 1 to 2 inch chunks and coat them in the cornstarch before adding to the bag. In a separate bowl whisk all the other ingredients and pour into the bag, seal and freeze. 

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.  

  • Shopping list coming soon 
Serves 6-8 
 
freezer-mongolian-beef
 
Ingredients
  • 1 ½ pounds Flank Steak, sliced
  • 1/4 cup cornstarch 
  • 2 Tablespoons Olive Oil 
  • ½ teaspoons mince Garlic or 1 garlic clove 
  • ½ teaspoons ginger powder or fresh ginger 
  • 3/4 cups Soy Sauce 
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • ½ cups grated carrots 
  • ⅓ cups slice Green Onion 
  • 1 bag frozen broccoli 
Freezer meal directions
  • In a large bowl, coat flank steak in cornstarch.

freezer-mongolian-beef-cut-up

  • Combine remaining ingredients and place into gallon-sized freezer bag 

freezer-mongolian-beef-mixed-up

  • Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  • Allow to defrost overnight in the refrigerator.
  • Dump in the crockpot and cook on low for 4 to 5 hours or until the beef is cooked 
  • Add broccoli 30 minutes before meal is done. 

We love to serve this over rice – DELICIOUS!!

freezer-mongolian-beef-bagged-up

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 Mongolian Beef
Serves 6
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Prep Time
5 min
Total Time
5 hr 5 min
Prep Time
5 min
Total Time
5 hr 5 min
Ingredients
  1. 1 ½ pounds Flank Steak, sliced
  2. 1/4 cup cornstarch
  3. 2 Tablespoons Olive Oil
  4. ½ teaspoons mince Garlic or 1 garlic clove
  5. ½ teaspoons ginger powder or fresh ginger
  6. 3/4 cups Soy Sauce
  7. ¾ cups Water
  8. ¾ cups Brown Sugar
  9. ½ cups grated carrots
  10. ⅓ cups slice Green Onion
  11. 1 bag steamfresh broccoli
Instructions
  1. In a large bowl, coat flank steak in cornstarch.
  2. Combine remaining ingredients and place into gallon-sized freezer bag
  3. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  4. Allow to defrost overnight in the refrigerator.
  5. Dump in the crockpot and cook on low for 4 to 5 hours or until the beef is cooked
  6. Add broccoli 30 minutes before meal is ready to serve
Notes
  1. We love to serve this over rice - 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!




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Freezer to Crockpot Teriyaki Chicken Recipe

Our family loves Chinese food so we were super excited about the Teriyaki Chicken freezer meal.  We can throw it in the crockpot for 7-8 hours and make up the rice and BAM it is ready to eat.  The best part is we ALL love Chinese and this meal is a hit.  

freezer-to-crockpot-teriyaki-chicken-bagged

Freezer to Crockpot Teriyaki Chicken 

This meal requires is a little bit prep work by slicing chicken, green peppers, and carrots. We found that cutting the chicken into thin slices works best. Mix everything up in a bowl and spoon or pour into the freezer bag and seal. When it’s time to eat just make your favorite white rice and serve.

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 2 meals – 8 servings each
 
freezer-to-crockpot-teriyaki-chicken-ingredients
 
Ingredients
  • 1 1/2 pounds chicken breasts, sliced
  • 1/4 cup soy sauce
  • 1/2 cup packed brown sugar
  • 1/2 cup Teriyaki sauce
  • 1 tablespoon sesame oil 
  • 3-4 carrots sliced or 12-14 baby carrots sliced 
  • 1 green bell pepper sliced
  • 1 teaspoon ginger paste
  • 1 cup chicken broth
  • 2 teaspoons minced garlic or 3 cloves garlic, minced
Freezer meal directions:
  1. Mix ingredients in a gallon-sized freezer bag. 
  2. Label meal, directions, date, and freeze up to 3 months. 
  3. Allow to defrost overnight in the refrigerator. 
  4. Cook on low for 7-8 hours 
  5. Optional: To thicken sauce at end, whisk together 1/2 cup cooked sauce with 2 Tablespoons cornstarch and pour back in the slow cooker.
  6. Turn crockpot on high for an extra 10-15 minutes so sauce can thicken. 

Serve this over rice and you can also add sesame seeds. 

freezer-to-crockpot-teriyaki-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 Teriyaki Chicken
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Ingredients
  1. 1 1/2 pounds chicken breasts, sliced
  2. 1/4 cup soy sauce
  3. 1/2 cup packed brown sugar
  4. 1/2 cup Teriyaki sauce
  5. 1 tablespoon sesame oil
  6. 3-4 carrots sliced or 12-14 baby carrots sliced
  7. 1 green bell pepper sliced
  8. 1 teaspoon ginger paste
  9. 1 cup chicken broth
  10. 2 teaspoons minced garlic or 3 cloves garlic, minced
Instructions
  1. Mix ingredients in a gallon-sized freezer bag.
  2. Label meal, directions, date, and freeze up to 3 months.
  3. Allow to defrost overnight in the refrigerator.
  4. Cook on low for 7-8 hours
  5. Optional: To thicken sauce at end, whisk together 1/2 cup cooked sauce with 2 Tablespoons cornstarch and pour back in the slow cooker.
  6. Turn crockpot on high for an extra 10-15 minutes so sauce can thicken.
Notes
  1. Serve this over rice and sesame seeds - 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!

 



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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 
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!




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Pressure Cooker Chicken Fettuccine Alfredo

This dish is one our daughter Lara started making a few years ago and does very well in the pressure cooker! The best thing about the pressure cooker is how quick it is to put a meal like this on the table. 

 

Pressure Cooker Chicken Fettuccine Alfredo 

This is so easy, cut chicken into bit sized pieces, then combine heavy cream, butter, Parmesan cheese, garlic, and pepper in the pot. Next, top with fettuccine and start the pressure cooker. Throw some garlic bread in the oven and steam a bit of broccoli and you’re ready to eat.

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
 
pressure-cooker-chicken-fettuccine-alfredo-chicken-cut-pic
 
Ingredients
  • 2-lbs chicken (skinless & boneless), sliced  
  • 3/4 cup butter, cubed 
  • 3 cloves garlic, minced 
  • 2 pints heavy cream 
  • 1 1/2 cup Parmesan Cheese 
  • 1 box Fettuccine Pasta 
Pressure Cooker directions
  • Cut the chicken into chunks and add to the pot.
  • Cut butter and add over the chicken. 

pressure-cooker-chicken-fettuccine-alfredo-butter-pic

  • Add garlic, pour in heavy cream, and add Parmesan cheese. 

pressurec-cooker-chicken-fettuccine-alfredo-cheese-pic

  • Break fettuccine in half and lay on top

pressure-cooker-chicken-fettuccine-alfredo-pasta-pic

  • Set the Pressure Cooker to poultry for 14 minutes 
  • Once it is done, allow pressure to release naturally for about 5 minutes, then quick release the rest.
  • Serve 

This is one of our family’s favorites. We serve it with steamed broccoli and garlic bread. ENJOY !! :-) 

pressure-cooker-chicken-fettuccine-alfredo-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 Chicken Fettuccine Alfredo
Serves 8
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 2-lbs chicken (skinless & boneless), sliced
  2. 3/4 cup butter, cubed
  3. 3 cloves garlic, minced
  4. 2 pints heavy cream
  5. 1 1/2 cup Parmesan Cheese
  6. 1 box Fettuccine Pasta
Instructions
  1. Cut the chicken into chunks and add to the pot.
  2. Cut butter and add over the chicken.
  3. Add garlic, pour in heavy cream, and add Parmesan cheese.
  4. Break fettuccine in half and lay on top
  5. Set the Pressure Cooker to poultry for 14 minutes
  6. Once it is done, allow pressure to release naturally for about 5 minutes, then quick release the rest.
  7. Serve
Notes
  1. This is one of our family's favorites. We serve it with steamed broccoli and garlic bread. ENJOY !! :-)
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 Chicken and Stuffing Recipe

This dish came from one of our favorite oven meals, a dish Jamie brought to our marriage. So we decided to try it in the pressure cooker and it worked great and in far less time!! We managed to cut out a couple of steps by cooking it all at once in the pressure cooker!

Pressure-cooker-chicken-and-stuffing-finished-pic

Pressure Cooker Chicken and Stuffing

This is so easy, cut chicken into bit sized pieces, open a couple of cans of green beans, combine the 2 cans of soup and that’s pretty much it! Set the pressure cooker to poultry for 10 mins and get ready to eat it’s just that easy. One tip to this meal is to not over fill the pot with the stuffing, it can cause the cooker to not pressurize.

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-chicken-and-stuffing-cooking-pic
 
Ingredients
  • 2-lbs chicken (skinless & boneless), cubed 
  • 3/4 bag Stuffing mix 
  • 3 cans green beans 
  • 1 can cream of chicken soup 
  • 1 can cream of mushroom soup
  • 2 celery stalks, finely chopped 
Pressure Cooker directions
  • Cut the chicken into chunks
  • Drain green beans 

Pressure-cooker-chicken-and-stuffing-cut-up-pic

  • Add chicken, green beans, and soup in pot and mix together 

Pressure-cooker-chicken-and-stuffing-green-beans-pic

  • Add celery and stuffing mix
  • Set the Pressure Cooker to poultry for 8-10  minutes 

Pressure-cooker-chicken-and-stuffing-cooking-pic

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

This can be served by itself as you have meat, vegetables, and bread altogether.  This is one of our family’s favorites. YUMMY :-) 

Pressure-cooker-chicken-and-stuffing-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 Chicken & Stuffing
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. 2-lbs chicken (skinless & boneless), cubed
  2. 3/4 bag Stuffing mix
  3. 3 cans green beans
  4. 1 can cream of chicken soup
  5. 1 can cream of mushroom soup
  6. 2 celery stalks, finely chopped
Instructions
  1. Cut the chicken into chunks
  2. Drain green beans
  3. Add chicken, green beans, and soup in pot and mix together
  4. Add celery and stuffing mix
  5. Set the Pressure Cooker to poultry for 8-10 minutes
  6. Once it is done, allow pressure to release naturally for about 5 minutes then quick release the rest.
  7. Serve
Notes
  1. This can be served by itself as you have meat, vegetables, and bread altogether. This is one of our family's favorites. YUMMY :-)
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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Recipe for Homemade Stuffing – Our favorite recipe!!

recipe for homemade stuffing

RECIPE FOR HOMEMADE STUFFING – THE BEST!!

This is our favorite recipe for homemade stuffing. We have tweaked it several times for our liking. We love the texture of celery so added more celery than onions. Some like onions, so using a large onion would be best if your family likes onions. We have used this recipe for about ten years now and it is my sister’s favorite too :-)

Ingredients

  • 30 slices white bread, lightly toasted
  • 3 tablespoons butter
  • 1 medium onion, finely chopped
  • 6-8 stalks celery, finely chopped (we like celery and the texture)
  • 2 eggs, lightly beaten
  • 2 ¼ cups chicken broth
  • 2 teaspoons rubbed sage
  • 1 teaspoon garlic powder
  • salt and pepper to taste

Directions

Step 1
Allow the toasted bread to sit approximately 18 hr, until hard

Step 2
Preheat oven to 325 degrees F. Lightly grease a 9×13 inch baking dish or if you are serving many, use a roaster oven (I multiply the recipe x 4 for the roaster oven). This is our favorite way to cook it!

Step 3
Cut the bread up in cubes with a knife. Place the crumbs in a large bowl.

Step 4
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.

Step 5
Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist (not mushy). Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.

Step 6
Bake 1 hour or until the top is brown and crisp or if using a roaster oven bake at 250 for approximately 2-3 hours

Let us know what your thoughts are on this recipe?




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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

Pressure Cooker White Chocolate Peanut Butter Cheesecake

Cheesecake lovers beware!! This recipe is out of this world. The rich taste of cream cheese mixed with peanut butter is so good together. Then add white chocolate to it and look out. You have a decadent masterpiece!

Pressure-Cooker-White-Chocolate-PeanutButter-CheeseCake-finished-pic

Pressure Cooker White Chocolate Peanut Butter Cheesecake

There are quite a few steps to this one, but nothing to difficult. It is a little time consuming so don’t think you can throw this treat together in short order. As with all cheesecake there is a cooling, set period after cooking. The pressure cooker does speed up the baking part. You can use milk chocolate and regular Reese’s cups if you prefer. 

Dessert is the best way to finish off a great meal. At least I think so!!

Serves 12
 
Pressure-Cooker-White-Chocolate-PeanutButter-CheeseCake-ingredients-pic
 
Ingredients
  • 1 cup crushed Vanilla Cookies (Oreo or generic brand) 
  • 2 tablespoons butter melted

Filling

  • 12-ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1/2 cup peanut butter
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon all purpose flour
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • 3/4 cup white chocolate chips 

Topping 

  • 3/4 cup white chocolate chips 
  • 1/3 cup heavy cream
  • 2/3 cup chopped white peanut butter cups 
Pressure Cooker directions
  • Prepare a 7 inch springform pan by coating it with a non-stick spray- This is the springform pan we purchased for $10.99!
  • In a bowl, combine the cookie crumbs (after you smash them up) and butter.

Pressure-Cooker-White-Chocolate-PeanutButter-CheeseCake-crumbs-pic

  • Spread evenly in the bottom and up the side of the pan.
  • Place in the freezer for 15 minutes.
  • In a mixing bowl mix cream cheese and sugar at medium speed until smooth.
  • Blend in peanut butter, heavy cream, vanilla, and flour. 

Pressure-Cooker-White-Chocolate-PeanutButter-CheeseCake-mix-pic

  • Mix in eggs one at a time just until blended.  Make sure not to over mix.
  • Stir in chocolate chips.
  • Pour batter into the springform pan on top of the crust. Cover top of springform pan with aluminum foil.
  • Pour 1 cup of water into the pressure cooker and place the trivet in the bottom.
  • Carefully center the filled pan on a foil sling (fold over aluminum foil at least three times lengthwise) 
  • Fold the foil sling down so that it doesn’t get in the way when closing the lid. 
  • Lock the lid in place and select High Pressure. Set timer for 50 minutes.
  • When finished, use natural pressure release for 10 minutes, then do a quick pressure release.
  • Remove cheesecake and make sure the middle is cooked. 
  • Remove the springform pan to a wire rack to cool.
  • When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours 

Pressure-Cooker-White-Chocolate-PeanutButter-CheeseCake-filling-pan-pic

  • Place half of the chocolate in a mixing bowl.
  • Heat heavy cream on medium high heat until it comes to a boil.
  • Remove and immediately pour cream over chocolate and stir until chocolate is completely melted.
  • Add remain chocolate and stir until chocolate is completely melted.
  • Cool until it is thickened but still thin enough to drip down the sides of the cheesecake.
  • Spoon the chocolate on top of the cheesecake, spreading to edges and letting it drip down the sides.

Pressure-Cooker-White-Chocolate-PeanutButter-CheeseCake-filling-pic

  • Cover with chopped peanut butter cup chocolates on top.
  • Refrigerate until ready to serve.

Jamie and the kids loved this dessert – If you LOVE peanut butter, you are sure to love this white chocolate peanut butter cheesecake 

Pressure-Cooker-White-Chocolate-PeanutButter-CheeseCake-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 White Chocolate Peanut Butter Cheesecake
Serves 12
Write a review
Print
Prep Time
10 min
Cook Time
50 min
Prep Time
10 min
Cook Time
50 min
Ingredients
  1. Ingredients
  2. 1 cup crushed Vanilla Cookies (Oreo or generic brand)
  3. 2 tablespoons butter melted
  4. Filling
  5. 12-ounces cream cheese, room temperature
  6. 1/2 cup sugar
  7. 1/2 cup peanut butter
  8. 1/4 cup heavy cream
  9. 1 1/2 teaspoons vanilla extract
  10. 1 tablespoon all purpose flour
  11. 2 eggs, room temperature
  12. 1 egg yolk, room temperature
  13. 3/4 cup white chocolate chips
  14. Topping
  15. 3/4 cup white chocolate chips
  16. 1/3 cup heavy cream
  17. 2/3 cup chopped white peanut butter cups
Instructions
  1. Prepare a 7 inch springform pan by coating it with a non-stick spray.
  2. In a bowl, combine the cookie crumbs (after you smash them up) and butter.
  3. Spread evenly in the bottom and up the side of the pan.
  4. Place in the freezer for 15 minutes.
  5. In a mixing bowl mix cream cheese and sugar at medium speed until smooth.
  6. Blend in peanut butter, heavy cream, vanilla, and flour.
  7. Mix in eggs one at a time just until blended. Make sure not to over mix.
  8. Stir in chocolate chips.
  9. Pour batter into the springform pan on top of the crust. Cover top of springform pan with aluminum foil.
  10. Pour 1 cup of water into the pressure cooker and place the trivet in the bottom.
  11. Carefully center the filled pan on a foil sling (fold over aluminum foil at least three times lengthwise)
  12. Fold the foil sling down so that it doesn't get in the way when closing the lid.
  13. Lock the lid in place and select High Pressure. Set timer for 50 minutes.
  14. When finished, use natural pressure release for 10 minutes, then do a quick pressure release.
  15. Remove cheesecake and make sure the middle is cooked.
  16. Remove the springform pan to a wire rack to cool.
  17. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours
  18. Place half of the chocolate in a mixing bowl.
  19. Heat heavy cream on medium high heat until it comes to a boil.
  20. Remove and immediately pour cream over chocolate and stir until chocolate is completely melted.
  21. Add remain chocolate and stir until chocolate is completely melted.
  22. Cool until it is thickened but still thin enough to drip down the sides of the cheesecake.
  23. Spoon the chocolate on top of the cheesecake, spreading to edges and letting it drip down the sides.
  24. Cover with chopped peanut butter cup chocolates on top.
  25. Refrigerate until ready to serve.
Notes
  1. If your family loves peanut butter, then this dessert is sure to be a hit
Adapted from http://www.pressurecookingtoday.com
Adapted from http://www.pressurecookingtoday.com
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

Pressure Cooker Cheesy Chicken Broccoli Recipe

This dish has an excellent creamy cheese sauce. Very easy to put together and the kids went back for seconds. That’s the true test of a good family meal. Served over rice, it will surely become your family’s favorite dinners.

 

Pressure Cooker Cheesy Chicken Broccoli Recipe

I started by pressure cooking the rice with my rice setting. While the rice is going, cut the chicken into bite size pieces. When the rice is done, transfer it to a bowl and rinse the pot. Next, lightly steam the broccoli about half way 2 to 3 minutes in the pressure cooker. Then saute the chicken and start the sauce bring it all back together and dinner is served.

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 6
 
pressure-cooker-cheesy-chicken-broccoli-ingredients-pic
 
Ingredients
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, diced 
  • 1 – 14 oz. can chicken broth
  • Salt and Pepper
  • 1 tablespoon dried parsley
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 4 oz. light cream cheese, cubed 
  • 1 cup shredded cheddar cheese
  • 3 cups chopped broccoli, steamed
Pressure Cooker directions
  • Steam Broccoli

pressure-cooker-cheesy-chicken-broccoli-steaming-pic

  • Salt and pepper chicken breasts.
  • Add oil and butter to pressure cooking pot, select Saute.
  • When butter is melted, brown the chicken breasts. Remove to a plate.

pressure-cooker-cheesy-chicken-broccoli-saute-chicken-pic

  • Add the onion to the pressure cooking pot, and cook, stirring occasionally until the onion is tender.
  • Stir in chicken broth, salt, pepper, red pepper flakes, and parsley.
  • Add browned chicken breasts.

pressure-cooker-cheesy-chicken-broccoli-simmering-pic

  • Cover and lock lid in place.
  • Select Poultry Setting for 8 minutes 
  • When timer beeps, turn off and use a quick pressure release.
  • Remove chicken 
  • In a small bowl, dissolve cornstarch in 2 tablespoons water.
  • Select Simmer and add cornstarch mixture to the pot stirring constantly.
  • Add cubed cream cheese and shredded cheese. Stir until cheese is melted.
pressure-cooker-cheesy-chicken-broccoli--pic

  • Add diced chicken and steamed broccoli.
  • Saute for 5 minutes until broccoli and chicken are heated through.

We love to serve this over rice – YUMMY :-) 

pressure-cooker-cheesy-chicken-broccoli-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 Cheesy Chicken Broccoli
Serves 6
Write a review
Print
Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 1 pound boneless, skinless chicken breasts, cubed
  2. 1 tablespoon olive oil
  3. 1 tablespoon butter
  4. 1 medium onion, diced
  5. 1 - 14 oz. can chicken broth
  6. Salt and Pepper
  7. 1 tablespoon dried parsley
  8. 2 tablespoons cornstarch
  9. 2 tablespoons water
  10. 4 oz. light cream cheese, cubed
  11. 1 cup shredded cheddar cheese
  12. 3 cups chopped broccoli, steamed
Instructions
  1. Steam Broccoli
  2. Salt and pepper chicken breasts.
  3. Add oil and butter to pressure cooking pot, select Saute.
  4. When butter is melted, brown the chicken breasts. Remove to a plate.
  5. Add the onion to the pressure cooking pot, and cook, stirring occasionally until the onion is tender.
  6. Stir in chicken broth, salt, pepper, red pepper flakes, and parsley.
  7. Add browned chicken breasts.
  8. Cover and lock lid in place.
  9. Select Poultry Setting for 8 minutes
  10. When timer beeps, turn off and use a quick pressure release.
  11. Remove chicken
  12. In a small bowl, dissolve cornstarch in 2 tablespoons water.
  13. Select Simmer and add cornstarch mixture to the pot stirring constantly.
  14. Add cubed cream cheese and shredded cheese. Stir until cheese is melted.
  15. Add diced chicken and steamed broccoli.
  16. Saute for 5 minutes until broccoli and chicken are heated through.
Notes
  1. We Love to serve this over rice - YUMMY!!
Adapted from http://www.pressurecookingtoday.com
Adapted from http://www.pressurecookingtoday.com
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