Recipes • Page 12 of 25 • Domestic Superhero

Instant Pot Chicken Tortilla Soup

Published Sep 12, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Making Chicken Tortilla Soup has never been easier with the Instant Pot! In only 8 minutes this healthy Mexican soup is ready for dinner!

Chicken Tortilla Soup is a Mexican staple that is so easy to make using the instant pot! Not only is this soup delicious, but it's incredibly healthy as well. Taking less than 5 minutes to prep this recipe, dump it into the Instant Pot, and then cook it, makes this a super quick and easy meal. This Instant Pot Chicken Tortilla Soup will be on the table in less than 30 minutes!

Don’t have an Instant Pot? You need to buy one now!! They are life changing because they save so much time and effort!!! I recommend the 6 quart Instant Pot if you have 2-4 people in your family, but if you have more than 4 people, I’d recommend the 8 quart Instant Pot. You can make typical slow cooker recipes in a fraction of the time and so many staples in no time!

How to make Instant Pot Chicken Tortilla Soup:

**Scroll down for ingredient list and step by step directions**

Add tomatoes, enchilada sauce, onions, green chilies, garlic, water, broth, spices, and chicken to the pot. Gently stir, but make sure the chicken isn't settled on the bottom of the pot.
Close the lid, press the pressure valve into the sealed position, then press MANUAL and set the timer for 8 minutes.
- You should remember when using the Instant Pot, that the time it takes to cook the recipe (8 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’, and the more water in the pot, the longer this will take. Don’t worry, just let it do it’s thing!
Once the time is up, allow 5 minutes to naturally release the pressure. Then, carefully flip the valve (liquid may shoot out here, you can gently cover the valve with a paper towel to decrease mess), and allow the rest of the pressure to release.
Add the frozen corn and cilantro, then stir to combine. Let the soup sit for 2-3 minutes so the corn warms through.
Serve and garnish with your favorite toppers! I like avocado, mozzarella cheese, tortilla chips, and lime - YUM!

Can I make Chicken Tortilla Soup in the Slow Cooker?

Yes! I actually have a recipe for Slow Cooker Chicken Tortilla Soup as well - you can find it HERE.

Can I freeze Instant Pot Chicken Tortilla Soup?

Absolutely! Allow the soup to cool completely. Using freezer safe bags, put 2-4 cup servings in each bag, seal and lay flat in the freezer to freeze. Soup will stay good up to 12 months in the freezer
To defrost, place on a dish in the fridge the day before you want to eat it.

Is this Instant Pot Chicken Tortilla Soup recipe healthy?

YES! This instant pot chicken tortilla soup has only 243 calories per serving, 6 grams of fat, 28 grams carbohydrates, 7 grams fiber, and 22 grams protein, this is definitely a healthy option!

How to Make Vegetarian Tortilla Soup:

Leave out the chicken! With the black beans you still have substantial protein and fiber to make this a complete meal. Make sure to use vegetable stock as well.

Want to make Low Carb or Keto Chicken Tortilla Soup?

Leave the beans and corn out of this recipe! This will change the nutritional info to 152 calories, 5 grams fat, 10 grams carbohydrates, 2 grams fiber, and 17 grams protein.
If you are following Keto, check your tomatoes and enchilada sauce for added sugar. You can make homemade enchilada sauce with no added sugar, and just look for tomatoes that have no sugar added.

My favorite Instant Pot Recipes:

Instant Pot Buffalo Chicken Lettuce Wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
Instant Pot Garlic Hummus has only a handful of ingredients! Save money and know exactly what’s in your food with this recipe!
Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain!
Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food

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5 from 16 votes

Instant Pot Chicken Tortilla Soup

Prep Time

5 mins

Cook Time

8 mins

natural release

5 mins

Total Time

13 mins

Making Chicken Tortilla Soup has never been easier with the Instant Pot! In only 8 minutes this healthy Mexican soup is ready for dinner!

Course: Main Course

Cuisine: Mexican

Keyword: instant pot chicken tortilla soup

Servings: 6 servings

Calories: 243 kcal

Ingredients

1 lb boneless skinless chicken breasts
1 can black beans, rinsed and drained
14 ounce can fire roasted diced tomatoes
10 ounces red enchilada sauce
1 medium onion, chopped
4 ounces chopped green chilies
2 cloves garlic, minced
2 cups water
16 ounces lower sodium chicken broth or vegetable broth
1 teaspoon cumin, may add more if you want a spicier soup
1 teaspoon chili powder, may add more if you want a spicier soup
⅛ teaspoon black pepper
1-2 bay leaves
1 cup frozen corn
1 TBS cilantro chopped
½ cup part skim shredded mozzarella cheese
lime for garnish

Instructions

In the instant pot, add tomatoes, enchilada sauce, onion, beans, green chilies, garlic, water, broth, cumin, chili powder, pepper, and bay leaves; gently stir. Add chicken breast on top and slight press down to cover with liquid, but do not press to the bottom of the pot.
Close the lid, press the pressure valve into the sealed position, then press MANUAL and set the timer for 8 minutes. Once time is up, allow to naturally release pressure for 5 minutes, then release the rest of the pressure (be careful, liquid may spray out).
Remove chicken and transfer to a cutting board. Using 2 forks, shred the chicken into pieces and then place back into soup; stir. Add cilantro and corn, then stir and let sit for 2 minutes.
To serve, sprinkle 1 TBS (or more if desired) of cheese over the soup. Garnish with a lime and whatever else you desire.

Recipe Video

Recipe Notes

Nutritional information: 243 calories per serving, 6 grams of fat, 28 grams carbohydrates, 7 grams fiber, and 22 grams protein.

Nutritional information includes 1 TBS mozzarella cheese per serving.

How to Make Pumpkin Puree (Instant Pot)

Published Aug 29, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Learn the easiest way to make Pumpkin Puree from scratch using the Instant Pot! Use homemade pumpkin puree in all your favorite fall recipes!

Making pumpkin puree at home can save money, time, and it's SO easy! Stock up when pumpkins are on sale, and use an Instant Pot to make the easiest homemade pumpkin puree EVER! With only ONE ingredient, it's simple and you know EXACTLY what is in homemade pumpkin puree. Use it for all your favorite fall recipes such as Pumpkin Pancakes, Pumpkin Butter, Pumpkin Coconut Curry Soup, Pumpkin Cream Cheese Muffins, or One Pot Pumpkin Pasta.

Using the Instant Pot to make homemade pumpkin puree cuts the cooking time drastically and makes it so easy. Don’t have an Instant Pot? You need to buy one now!! They are life changing because they save so much time and effort!!! I recommend the 6 quart Instant Pot if you have 2-4 people in your family, but if you have more than 4 people, I recommend the 8 quart Instant Pot. If you haven’t tried my popular Instant Pot Buffalo Chicken Lettuce Wraps or Instant Pot Peanut Butter Cheesecake (yes, cheesecake), then you HAVE to check those out!

For this homemade Pumpkin Puree, you can use a 6 quart Instant Pot if you use a small pumpkin, or an 8qt for a larger pumpkin. I used the 8 quart Instant Pot because I wanted more puree, so I used a bigger pumpkin.

How to make Instant Pot Pumpkin Puree:

**Scroll all the way down for full printable recipe directions**

Pick a pumpkin that is on the smaller side. A sugar or pie pumpkin is going to be your best bet, but you could also use a carving pumpkin that isn't too big.
Cut the top stem off your pumpkin and scoop out the inside seeds and strings. Keep the seeds if you want to make pumpkin seeds, otherwise toss everything.

Place water into the instant pot, then add the pumpkin. Close the lid, seal the pressure valve, then set for 13 minutes.
- If the pumpkin does not fit in the Instant Pot, you can cut it up and put it into the pot in chunks instead of whole. Cook for 6 minutes in this case.
Once the time is up, release the pressure then carefully remove the lid. Using a spatula or oven mitts, carefully remove the pumpkin **it will be hot**.
Brush the pumpkin skin off the flesh and discard. Place the pumpkin flesh into a food processor, blender (I love my Blendtec), or back into the instant pot and use a hand blender. Blend to puree.

How to store Homemade Pumpkin Puree? Can I freeze Pumpkin Puree?

The best way to store pumpkin puree in the fridge is in a sealed or covered container. It will stay fresh in the fridge for 5-7 days.
Yes, you can freeze pumpkin puree!
- I use freezer bags and freeze in 1-2 cup portions. Squeeze out all of the air, then seal, and lay flat in the freezer.
- Be sure to label the date and amount of pumpkin in each bag. Frozen pumpkin puree should keep up to a year in the freezer.
Great idea to stock up at the end of pumpkin season so you have pumpkin puree throughout the year!

Recipes for Homemade Pumpkin Puree:

More of my FAVORITE Instant Pot Recipes:

Instant Pot Roasted Garlic Hummus has only a handful of ingredients and is so delicious! Save money and know exactly what’s in your food with this recipe!
Instant Pot Sweet Potatoes are the perfect easy side dish! Save time using the Instant Pot, then load them up with delicious toppings for a healthy meal! This CRISPY SKIN HACK is AWESOME!!
Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!
Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful! No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!

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5 from 22 votes

How to make Pumpkin Puree in the Instant Pot

Prep Time

5 mins

Cook Time

13 mins

Total Time

18 mins

Learn the easiest way to make Pumpkin Puree from scratch using the Instant Pot! Use homemade pumpkin puree in all your favorite fall recipes!

Course: Side Dish

Cuisine: American

Keyword: pumpkin puree

Servings: 4 cups

Calories: 30 kcal

Ingredients

1 small-medium pumpkin (needs to fit in the pot)
1 cup water

Instructions

Starting with a clean pumpkin, cut a circle around the stem and remove. Using a spoon, scrape out seeds and stringy flesh from inside the pumpkin and discard.
Add 1 cup of water to instant pot. Place pumpkin into instant pot (you can use the rack or not, it doesn't matter). Close lid and seal pressure valve. Set on manual/high pressure for 13 minutes.
When the time is up, manually release the pressure (flip the valve), then carefully remove the top. Carefully remove the pumpkin, it will be hot.
Scrape the pumpkin flesh away from the skin (will be super easy, but hot), and place into a blender or food processor, or back into the instant pot and use a hand blender. Blend until completely pureed.
Use in desired recipe or store in an airtight container for up to a week. Alternatively, see above directions to freeze.

Recipe Video

Recipe Notes

Nutritional information per 1 cup serving: 30 calories, 0g fat, 8g carbohydrates, 1g fiber, 3g sugar, 1g protein.

Instant Pot Mac and Cheese (pressure cooker)

Published Aug 21, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!

Mac and cheese is such a staple at my house, I feel like I am always cooking it. Well, in the summer I hate heating my oven and stove up, so I love using my instant pot to make these recipes. Using the instant pot saves time, effort, and it's SO EASY! You literally dump everything in the pot and turn it on; it doesn't get easier than this! Instant Pot Mac and Cheese will quickly become your favorite easy instant pot recipe!

I use my Instant Pot for everything these days, and you should too! Don’t have an Instant Pot? You need to buy one now!! They are life changing because they save so much time and effort!!!

I recommend the 6 quart Instant Pot if you have 2-4 people in your family, but if you have more than 4 people, I recommend the 8 quart Instant Pot.

If you haven't tried my popular Instant Pot Buffalo Chicken Lettuce Wraps or Instant Pot Peanut Butter Cheesecake (yes, cheesecake), then you HAVE to check those out! This instant pot mac and cheese recipe cooks so quickly and is really delicious and creamy in the instant pot! Not only that, but you don't have to waste time straining the pasta, you just cook everything all together; it's great!

If you like creamy white cheddar mac and cheese, checkout this copycat Panera Mac and Cheese recipe.

How to make Instant Pot Mac and Cheese:

**Scroll down for full ingredient list and directions - this is an overview **

Add the dry pasta to the instant pot. Add water or broth to the noodles, mustard, and salt. Close the lid, make sure the pressure valve is sealed, and set the instant pot on manual/high for 4 minutes.
- You should remember when using the Instant Pot, that the time it takes to cook the recipe (4 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’, and the more water in the pot, the longer this will take. Don’t worry, just let it do it’s thing!
Release the pressure once the time is up, then add milk (or heavy cream/half and half, evaporated milk), cheese, and butter. Mix it all up until it's smooth and creamy. Serve with your favorite meal!

How to make Mac and Cheese a complete meal:

If you are serving just mac and cheese for dinner, you might want to add some goodies to the dish to make it a more complete meal.

Add cubed (bite sized) chicken to the pot when you cook the pasta. The chicken can be raw, just make sure you season it with salt and pepper (cajun seasoning would be good too!). Don't want to add raw chicken? Stir in left over rotisserie chicken during the cheese/milk/butter step.
Add vegetables! Broccoli, cauliflower, mushrooms, and zucchini are all great additions for mac and cheese.
Make it cajun style! Add chicken, sausage, red and yellow bell peppers, and cajun seasoning to the pot! Your family will LOVE this meal!
Make the instant pot mac and cheese according to directions and serve alongside another main dish such as Chive Mustard Chicken, Easy Italian Meatball Sliders, or Hawaiian Style Hot dogs!

Can I make Instant Pot Mac and Cheese with a different type of milk?

The short answer is yes. I used whole milk for the recipe because I think it provides a better creamy texture. However, using half and half or heavy cream would also be great options. You can also use evaporated milk in place of milk (same amount), but it adds a slightly off putting taste in my opinion. Some people LOVE evaporated milk in mac and cheese, but I like to stick to regular milk. It's totally your preference!

My favorite Instant Pot Recipes:

Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that's perfect on toast, biscuits, or in your favorite dessert!
Instant Pot Roasted Garlic Hummus has only a handful of ingredients and is so delicious! Save money and know exactly what’s in your food with this recipe!
Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful! No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!

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4.54 from 15 votes

Instant Pot Mac and Cheese

Prep Time

5 mins

Cook Time

4 mins

time to come to pressure

10 mins

Total Time

9 mins

Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!

Course: Main Course

Cuisine: American

Keyword: instant pot mac and cheese

Servings: 8 servings

Ingredients

16 ounces pasta
4 cups water or broth
½ teaspoon salt
1 TBS dijon mustard
½ teaspoon paprika
2 TBS butter
1 cup whole milk (can use half and half, heavy cream, or evaporated milk)
4 ounces sharp or extra sharp cheddar cheese, freshly grated
4 ounces monterey cheese, freshly grated
2 ounces parmesan cheese, freshly grated
black pepper to taste

Instructions

Add pasta to instant pot. Add water/broth, salt, and mustard; stir to combine. Close instant pot lid and place pressure valve in sealed position. Set on manual/high for 4 minutes.
Once the time is up, release the pressure immediately by flipping the valve and releasing the steam. Remove the top, then add milk, cheese, paprika, and butter; stir constantly until cheese is melted and everything is combined*. Add black pepper to taste. Serve immediately.

Recipe Video

Recipe Notes

*If mac and cheese hasn't thickened completely, turn pot to saute mode and cook for a few minutes while stirring. This should thicken up any remaining liquid.

Instant Pot Asian Pork (or slow cooker)

Published Aug 13, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

This Instant Pot Asian Pork is done in minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!

This Instant Pot Asian Pork recipe cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!

Most people have incredibly busy weeknights, but making healthy weeknight meals does not have to be difficult! Utilizing an Instant Pot is a great way to cut down on dinner prep time, and save yourself trouble and time! This Instant Pot Asian Pork is super flavorful, healthy, and cooks in barely any time.

Double the recipe to have meals throughout the week! I use the instant pot for healthy meals all the time; Checkout these super popular and healthy Buffalo Chicken Lettuce Wraps and Honey Sesame Chicken Lettuce Wraps.

Don’t have an Instant Pot? You need to buy one now!! They are life changing because they save so much time and effort!!! I recommend the 6 quart Instant Pot if you have 2-4 people in your family, but if you have more than 4 people, I’d recommend the 8 quart Instant Pot. You can make typical slow cooker recipes in a fraction of the time and so many staples in no time! I love it.

How to Make Instant Pot Asian Pork:

**Continue scrolling down for full ingredient list and directions**

Cut the pork into chunks and add it to the instant pot. Add in the liquid and seasoning, then add the mushrooms! Stir everything around a little, then put the top on the pot.
Seal the pot and then set the timer for 20 minutes on manual/high.
- You should remember when using the Instant Pot, that the time it takes to cook the recipe (20 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’, and the more water in the pot, the longer this will take. Don’t worry, just let it do it’s thing!
Once the timer is up, let the pot naturally release the pressure for 10 minutes, then flip the valve to release the rest.
Turn the pot to 'saute' mode. Remove the pork and shred it; set aside. Once the liquid is boiling in the pot, add the cornstarch slurry and mix to combine. Boil for 1-2 minutes, or until the sauce has thickened. Add the pork back to the pot and stir well to coat.

How to make it in the Slow Cooker:

In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, agave, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.
Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms to the slow cooker, cover and cook on low for 30 minutes. Meanwhile, shred the pork using two forks.
When the mushrooms are tender, remove about 1 cup of the broth and reserve if needed. Add the shredded pork to the slow cooker and mix well.

How to serve Asian Pork:

Lettuce wraps are a great low carb option for serving this shredded Asian pork.
Slider buns give a great comfort feel to this savory pork dish.
Make a large salad and top with the shredded pork.
Use low carb tortilla wraps to make asian pork wraps! Add a slaw mixture for an added crunch!
Make Asian Pork Rice bowls! Use your instant pot to make the perfect white or brown rice, then top with this delicious Asian pork and sauce! YUM!

Is this Instant Pot Asian Pork healthy?

YES! This Asian pork is a really healthy meal option! If you are looking for a low calorie (240 calories), low carb (15g), but high protein meal, this is it! Not only is it healthy though, it's delicious and very filling with 31 grams of protein!

Instant Pot Asian Pork has 240 calories, 6 grams fat, 15g carbohydrates, 31 grams of protein. This nutritional information is for the meat and sauce only. Whatever you decide to serve the asian pork with (lettuce wraps, tortillas, rice, salad etc), will have additional information.
The recipe is 6 smart point per serving (makes 6 servings), not including what you serve the meat with (lettuce wraps, rice, etc).

Do you like using your instant pot as much as I do? Check out these other delicious healthy recipes!

Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
Instant Pot Buffalo Chicken Lettuce wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful! No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!
Instant Pot Garlic Hummus has only a handful of ingredients! Save money and know exactly what’s in your food with this recipe!

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4.5 from 16 votes

Instant Pot Asian Pork

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

This Instant Pot Asian Pork recipe cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!

Course: Main Course

Cuisine: Chinese

Keyword: instant pot asian pork

Servings: 6 servings

Calories: 240 kcal

Ingredients

2 lbs pork loin, cut into chunks
1 teaspoon sesame oil
1 cup reduced sodium chicken or beef stock
½ cup reduced sodium soy sauce
⅓ cup balsamic vinegar
½ teaspoon red pepper flakes
1 TBS agave or honey
3 cloves garlic, minced
1 inch wedge fresh ginger, minced
8 ounces mushrooms, chopped
1 TBS cornstarch
2 TBS water
3 stalks green onions, chopped
sesame seeds, for garnish

For serving (optional)

lettuce wraps/bib/romaine lettuce
tortilla wraps
salad
rice

Instructions

With the pork cut into about 2 inch chunks (see video for visual), add to the instant pot. Add sesame oil, stock, soy sauce, balsamic vinegar, red pepper flakes, agave/honey, garlic, ginger, and mushrooms to the pot. Stir gently to mix.
Seal the valve on the instant pot and then set the timer for 20 minutes on manual/high. Once the timer is up, let the pot naturally release (don't flip the valve) the pressure for 10 minutes, then flip the valve to release the rest.
Turn the pot setting to 'saute' mode. Remove the pork and shred it; set aside. In a small cup/bowl mix water and cornstarch. Once the liquid in the pot is boiling, add the cornstarch slurry and mix to combine. Boil for 1-2 minutes, or until the sauce has thickened. Add the pork back to the pot and stir well to coat.
Serve pork in lettuce wraps and top with sesame seeds and green onions. Serve as desired.

Recipe Video

Recipe Notes

This recipe can easily be doubled as well. Cooking time will remain the same. To freeze, see above directions.

Garlic Hummus Recipe (Instant Pot)

Published Jul 31, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Only a handful of ingredients in this delicious Garlic Hummus. Save money and know exactly what's in your food with this Instant Pot Garlic Hummus recipe!

As vegetarians, my family eats a TON of hummus! Naturally I love to save money by making it home, but I had never really loved making it until I tried maying this garlic hummus recipe in my Instant Pot. Using the Instant Pot saves so much time, effort, and it turns out incredibly flavorful!

Don't have an Instant Pot? You need to buy one now!! They are life changing because they save so much time and effort!!! I recommend the 6 quart Instant Pot if you have 2-4 people in your family, but if you have more than 4 people, I'd recommend the 8 quart Instant Pot. You can make typical slow cooker recipes in a fraction of the time and so many staples in no time! I love it.

How to make this Garlic Hummus Recipe:

**Scroll all the way down for full ingredient list and directions**

When using dry garbanzo/chickpeas, you MUST soak them for at least 8 hours, but preferably overnight. Add the beans to a bowl, then fill the bowl up with water and let them soak.
Strain the water from the beans, then add the beans to the Instant Pot. Add water and oil, then set on manual/high for 20 minutes.
- You should remember when using the Instant Pot, that the time it takes to cook the recipe (20 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’, and the more water in the pot, the longer this will take. Don't worry, just let it do it's thing!
While the beans are cooking, roast the garlic (click for directions).
Release the pressure manually (flip the valve), then carefully remove the lid.
Transfer the beans to a high powered blender (I love my Blendtec) or food processor. Add the spices, roasted garlic, tahini, lemon juice, olive oil and about 1 cup of water (you will likely need more). Process/blend for 30 seconds, scrape down the sides, add water (a little bit at a time) if needed, blend. Continue to blend/add water as needed to get desired creamy consistency. **I ended up using about 2 cups of water for this recipe, but you may need more or less**
Transfer to serving dish, drizzle olive oil and cumin over the top of the hummus and dig in!
Be sure to use the hummus within 5 days of making.

Is this Garlic Hummus recipe healthy?

Yes, absolutely! Garlic Hummus is full of healthy fats, protein, and fiber. It's probably the healthiest dip choice available. This recipe has 45 calories, 3g fat, 4g carbohydrates, 1g fiber, 2g protein per 2 TBS serving.

Be mindful not to eat a whole bowl in one sitting, and also consider what you are dipping into the hummus. Choosing crunchy vegetables like celery, carrots, broccoli, and bell peppers are all great healthy choices.

Can I freeze hummus?

YES! This recipe makes 4-5 cups of hummus, so it's great to freeze extra. Place the hummus into a freezer save container, and leave a little room at the top; the hummus with expand as it freezes.
- I like to freeze in 1 cup portions.
To defrost: place into the refrigerator the day before you want to use it. Once defrosted, mix it well (there may be water on top from separation, but that is normal) and serve as desired.
Hummus will keep in the freezer for 6 months to 1 year.

Tools needed for making Instant Pot Garlic Hummus Recipe:

6 quart Instant Pot or 8 quart Instant Pot
High powered blender (I love my Blendtec) or food processor
Tahini paste (blended sesame seeds) - look for this next to the peanut butter and nut butters at the grocery store. You can also find it on Amazon here.
A rubber spatula is essential for scraping down the sides of the blender/processor.
A lovely serving dish for the garlic hummus.

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My FAVORITE Instant Pot Recipes:

Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that's perfect on toast, biscuits, or in your favorite dessert!
This Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!
Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!
Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful! No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!

4.92 from 23 votes

Garlic Hummus Recipe (Instant Pot)

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

Only a handful of ingredients in this delicious Garlic Hummus. Save money and know exactly what's in your food with this Instant Pot Garlic Hummus recipe!

Course: Appetizer

Cuisine: Mediterranean

Keyword: garlic hummus recipe

Servings: 80 -2 TBS servings (or about 5 cups)

Calories: 45 kcal

Ingredients

For Chickpeas

16 ounces dry chickpeas
2 TBS olive oil
3 cups water

For hummus (after chickpeas are cooked)

cooked chickpeas
5 cloves roasted garlic
1 TBS cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
1 TBS olive oil
½ cup tahini paste
3 TBS lemon juice
1-3 cups water (start with one cup)

For topping and serving

olive oil
cumin
vegetables for dipping
pita bread for dipping

Instructions

For chickpeas:

When using dry garbanzo/chickpeas, you MUST soak them for at least 8 hours, but preferably overnight. Add the beans to a bowl, then fill the bowl up with water and let them soak.
Strain the beans and rinse, then add the beans to the Instant Pot. Add 3 cups water and 2 TBS oil. Set on manual/high for 20 minutes.
While the beans are cooking, roast the garlic (click for directions).
When time is up, release the pressure manually (flip the valve), then carefully remove the lid.

For Hummus:

Transfer the beans to a high powered blender or food processor. Add the spices, roasted garlic, tahini, lemon juice, olive oil and about 1 cup of water (you will likely need more). Process/blend for 30 seconds, scrape down the sides, add water (a little bit at a time) if needed, blend. Continue to blend/add water as needed to get desired creamy consistency. **I ended up using about 2 cups of water for this recipe, but you may need more or less**

For serving:

Transfer to serving dish, drizzle olive oil and cumin over the top of the hummus and dig in!

Recipe Video

Recipe Notes

This recipe yields A LOT of hummus; about 4-5 cups. A typical store bought container of hummus is 1 cup generally. Feel free to reduce the recipe size, or freeze the extra to have hummus available all the time (see directions above)! Hummus will stay good in the fridge for 5 days.

This recipe has 45 calories, 3g fat, 4g carbohydrates, 1g fiber, 2g protein per 2 TBS serving (does not include toppings or whatever you use to dip into the hummus).

Instant Pot Pineapple Chicken

Published Jul 16, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Instant Pot Pineapple Chicken is an easy and delicious family friendly meal that is done in minutes and only uses one pot!

Instant Pot Pineapple Chicken is a meal solution worth trying. The sweet sauce with flavors of coconut and pineapple, is perfect on top of the delicious moist chicken breast. The serving options are endless (see below), and the whole family will love this simple meal. Throw everything in the Instant Pot and let dinner make itself!

How to make Instant Pot Pineapple Chicken:

In the Instant Pot, combine all the sauce ingredients, then add the pineapple chunks and chicken breast to the pot. Make sure you spoon the sauce over the chicken so that it's covered.
Cook on manual for 6 minutes, then naturally release the pressure (don't flip the pressure release) for 10 minutes once the timer is done. Flip the pressure valve to release any remaining pressure, then open the top.
- You should remember when using the Instant Pot, that the time it takes to cook the recipe (6 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’.
Remove the chicken from the instant pot, transferring to a cutting board to shred, or a plate if leaving whole.
Turn the pot's function to 'saute' and add a cornstarch slurry to the sauce. Whisk to combine. Cook for 2 minutes, whisking occasionally, and allow the sauce to thicken. Turn off and serve sauce over chicken.

How to cook Pineapple Chicken in the Slow Cooker:

Add all the 'instant pot' ingredients to the slow cooker- cover and cook on low for 7-8 hours or high for 5-6 hours.
Once the time is up, add the cornstarch slurry to the crock pot, stir, cover and cook on high for 30 minutes and the sauce should thicken up!

Options on how serve Pineapple Chicken:

Serve pineapple chicken whole over rice. Spoon the delicious sauce over the rice and chicken and enjoy a saucy rice bowl.
Shred the chicken breasts, then serve shredded chicken over rice or quinoa.
Shred chicken breasts and serve in lettuce wraps for a low carb option.
Shred chicken breast and make a wrap using a tortilla. Add lettuce for an added crunch!
Use shredded chicken breast over a big salad. Use the rest of the sauce as the dressing - YUM!
Add rice, broccoli, shredded chicken, and sauce into a pineapple 'bowl' for an awesome presentation. This is definitely the most fun way to serve pineapple chicken!

How to Freeze:

Using at least a 6qt Instant Pot, this pineapple chicken recipe definitely can be doubled. Using an 8qt instant pot the recipe can be tripled.
Once the chicken is done cooking, and cooled, place portions (I like to do 5 cup portions) into freezer safe zip lock bags. Press flat and squeeze out all of the air. Place flat in freezer, freeze.
Ready to eat?
- Remove frozen chicken from freezer the night before you’d like to serve it. Place in the refrigerator overnight, and it should be defrosted by the next day.
  - TIP: Place frozen bag on a dish or in a baking dish. Occasionally freezer bags will leak, and this will avoid a mess all over the fridge.

Is Instant Pot Pineapple Chicken Healthy?

Pineapple chicken is a healthier alternative to take-out and restaurant dishes where you might not know the ingredients going into the food. I suggest using a lower sugar BBQ sauce when making the sauce, such a Stubbs Original because it will save you a lot of calories and sugar than some other brands. With 291 calories, 11g of fat, 22g carbohydrates, and 28g protein per serving, it is a great option for someone watching what they are eating, and can be served in healthier ways such as in salads or in lettuce wraps.

To reduce calories and fat further, try using a lighter coconut milk. It won't bring over all the coconut flavor, but it will drastically save calories and fat using an unsweetened version.

Prefer a different meat? Try these delicious Pineapple Teriyaki Pork Chops as well!

My favorite Instant Pot Recipes:

Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain!
Instant Pot Buffalo Chicken Lettuce Wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
Instant Pot Strawberry Jam has only four ingredients in this super simple and delicious!
Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food

Make sure you don’t miss a thing! Follow Domestic Superhero on:

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5 from 4 votes

Instant Pot Pineapple Chicken

Prep Time

5 mins

Cook Time

6 mins

Total Time

11 mins

Instant Pot Pineapple Chicken is an easy and delicious family friendly meal that is done in minutes and only uses one pot!

Course: Main Course

Cuisine: American

Keyword: instant pot pineapple chicken

Servings: 5 servings

Calories: 291 kcal

Ingredients

1 ½ lbs boneless skinless chicken breasts
2 cups diced pineapple
1 cup coconut milk (from a can such as Thai Kitchen or Goya brands)
1 cup BBQ sauce (I used Stubbs which is lower sugar)
1 teaspoon red pepper flakes
⅛ teaspoon salt
1 TBS cornstarch
1 TBS water

Instructions

Add coconut milk, BBQ sauce, red pepper flakes, and salt to the pot of the instant pot. Whisk to combine. Add pineapple chunks and chicken breasts to pot. Mix to cover chicken with sauce.
Close the top, seal the pressure valve, and set on manual (high) pressure for 6 minutes.
When time is finished, let the instant pot 'naturally release' (do not flip valve) the pressure for 10 minutes. After 10 minutes, flip the valve and then carefully remove the top.
Switch instant pot to 'saute' function. Remove chicken from the pot and set aside. In a small cup add cornstarch and water, mix completely. Pour mixture into the instant pot and whisk to combine with sauce. Whisk occasionally for about 2 minutes or until the sauce has thickened. Turn instant pot off.
Serve the chicken as desired topped with the sauce.

Recipe Video

Recipe Notes

291 calories, 11g of fat, 22g carbohydrates, and 28g protein per serving (5 servings)

Bang Bang Chicken (Instant Pot)

Published Jul 10, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!

Instant Pot Bang Bang Chicken is the perfect quick and easy dinner! The chicken comes together in just minutes using the Instant Pot, but can be used in several different ways. I love using the 'pot-in-pot' method and whipping up rice at the same time as the chicken, but you could just as easily use the chicken on salads, in wraps, in tacos, or by itself! You can even make ahead and freeze! The popular bang bang sauce which originated at Bonefish Grill is so tasty on top of this juicy chicken!

Bonefish Grill's Bang Bang Sauce is popular for a reason, it's delicious! It's also VERY easy to make yourself. I've used it for Bang Bang Tofu, Bang Bang Shrimp Quesadillas, Bang Bang Shrimp Tacos, Bang Bang Shrimp Rice Bowls, and Bang Bang Shrimp Egg Rolls, and they were all majorly tasty!

How to make Bang Bang Sauce:

Take mayonnaise, Sriracha, rice vinegar, and sugar; whisk all of them together in a jar or bowl.
Close the jar and let the sauce meld in the fridge while everything else is cooking.
Sauce will keep in the fridge up to a week.

How to make Bang Bang Chicken and Rice in the instant pot:

**Scroll all the way down for full recipe**

Add the chicken and sauce to the bottom of the Instant Pot.
Place a rack over the chicken.
Add rice to an oven safe bowl, with water, then place on top of the rack in the instant pot. This is called the 'pot-in-pot or PNP method'.
Seal the Instant Pot and cook.
I recommend naturally releasing the pressure for 10 minutes (don't flip the seal valve), then letting the remaining pressure out.
Remove the rice bowl and fork fluff rice. Careful the bowl will be HOT!
Remove the chicken and shred using 2 forks or a hand mixer. Serve as desired!

How to serve Bang Bang Chicken:

Top the chicken with chopped tomatoes, cabbage, green onions, and bang bang sauce. Avocado would be a great topper as well.
Serve the bang bang chicken over rice, in wraps, in hard or soft tacos, over a bed of lettuce as a salad, mix with pasta.

Can I freeze Bang Bang Chicken?

YES, however I recommend just freezing the shredded chicken in a freezer safe bag. When ready to use to use the chicken, make the sauce and store in the fridge for up to a week.

Can I make Bang Bang Chicken in the Slow Cooker or without the rice?

Yes and yes. To make in the slow cooker, add the chicken and liquid ingredients that you would add to the instant pot, except into the slow cooker. Do not cook the rice in the slow cooker at the same time. Cook on high for 4-5 hours or low for 7-8 hours. Shred and follow the rest of the directions.
If you don't want to use the pot-in-pot method and cook the rice at the same time, just leave the rack, bowl, and rice out of the instant pot. Do not adjust the cooking time, just omit the rice component.

My favorite Instant Pot Recipes:

Instant Pot Buffalo Chicken Lettuce Wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
This Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!
Instant Pot Loaded Mashed Potatoes are full of cheese, bacon, and green onions! Ultra creamy and delicious, these are the best loaded mashed potatoes!
Instant Pot Baked Potatoes are done in a fraction of the time as traditional baked potatoes, and are the creamiest baked potatoes you will ever eat!
Instant Pot Garlic Hummus has only a handful of ingredients! Save money and know exactly what’s in your food with this recipe!
The Best Instant Pot Hard Boiled Eggs are so easy to make! Done in a few minutes and super easy to peel, you'll never make them any other way again!
Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain!
Instant Pot Sweet Potatoes are the perfect easy side dish! Save time using the Instant Pot, then load them up with delicious toppings for a healthy meal! This CRISPY SKIN HACK is AWESOME!!
Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food

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4.96 from 62 votes

Instant Pot Bang Bang Chicken

Prep Time

5 mins

Cook Time

6 mins

Total Time

11 mins

Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!

Course: Main Course

Cuisine: American

Keyword: bang bang chicken

Servings: 6 servings

Ingredients

For the Chicken:

1 lb boneless skinless chicken breast
2 TBS sriracha
⅓ cup chicken stock
1 TBS rice vinegar

For the Rice:

2 cups white rice
2 cups water

For the additional sauce:

¼ cup mayonnaise
2 TBS Sriracha ,(add less or more depending on the spice level)
1 TBS rice vinegar
2 TBS sugar

For the toppings

2 cups shredded cabbage blend (I like green/purple/red)
2 medium tomatoes, chopped
2 stalks green onions, chopped

Instructions

For chicken and rice:

In a small cup whisk together 2 TBS Sriracha, ⅓ cup chicken stock, 1 TBS rice wine vinegar; set aside. Place chicken breasts into instant pot. Add sauce mixture over the top. Place instant pot rack on top of chicken breasts (it is okay for it to touch the chicken).
In an oven safe bowl, add rice and water, mix gently. Place bowl on top of rack inside instant pot. Close top of instant pot, making sure the sealing valve is in the sealed position. Cook on manual/high for 6 minutes.
When time is up, allow 10 minutes to naturally release (do not remove top or flip pressure valve for 10 minutes). After 10 minutes, flip the pressure valve to release any remaining pressure. Carefully open the top away from your body, and set aside.
Using oven mitts or a towel, remove rice bowl from instant pot; carefully fluff rice with a fork and set aside. Using tongs remove rack on top of the chicken. Remove chicken breasts and transfer to a cutting board. Shred the chicken using 2 forks. Once shredded, add chicken back to instant pot to absorb the cooking liquid. Stir to combine.

For extra sauce:

Combine all additional sauce ingredients in a cup or small bowl and set aside.

For serving:

Serve chicken over rice* and top with cabbage, tomatoes, green onions, and additional sauce.

Recipe Video

Recipe Notes

*Serve as desired. If you do not want rice, just leave the rice out of the recipe/instant pot. Cooking time will remain the same as will the directions.

* Instead of rice serve over salads, in wraps, in tacos, or the chicken by itself! The options are endless!

Instant Pot Peanut Butter Cheesecake

Published Jun 20, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it's the best cheesecake EVER!

Now that I've had my Instant Pot for a while, I finally worked up the courage to try a recipe that was a little more out of the box. Making this Instant Pot Peanut Butter Cheesecake was such a breeze, and it came out creamy and so delicious! I will admit that I was reluctant to make it because I didn't know how it would come out, but really, I should have started making these a year ago!

I have made several cheesecakes in the Slow Cooker (including this Butterfinger Cheesecake - YUM!), and they always come out fantastic. I am not sure why, but it took me a while to build up the courage to make cheesecake in the Instant Pot; it seemed intimidating. I think the Instant Pot in general seems intimidating, right? Once you get the hang of it though, you realize how much you were missing because it's a game changer in the kitchen!

What you need to make Instant Pot Peanut Butter Cheesecake:

I have a 6 quart Instant Pot, but if you have a bigger family or like to make big batches, I recommend getting the 8 quart Instant Pot. A few other things you need
A trivet. I recommend a removable trivet with handles, otherwise you will need to make a sling to remove your pan from the Instant Pot. A trivet with handles makes things MUCH easier!
A springform pan to make the cheesecake. A 6 inch or 7 inch springform pan will work in the 6 quart instant pot (and 8qt as well). A springform pan has a removable bottom that will allow you to release the cheesecake from the pan without making a HUGE mess.

How to Make Instant Pot Peanut Butter Cheesecake:

**Scroll all the way down for FULL ingredient list and directions**

Make the crust - it's easy. I used Peanut Butter Cookies (like Nutter Butters), and crushed them in a food processor. Mix the crumbs with melted butter and press into the bottom of the spring form pan. Pop it in the fridge.
- Want to mix it up? Use Oreo or graham cracker crumbs as the crust!
Mix the cream cheese filling together using a hand mixer or by hand - do not over-mix. Next you will mix some of the cheesecake filling with creamy peanut butter.
Pour the cream cheese filling into the crust, then add the peanut butter cream cheese filling over the top and spread it carefully. It doesn't need to be perfect!
Add 2 cups of water to the bottom of the instant pot, place the cheesecake on top of the silicone rack, then lower carefully into the pot. Close the lid, make sure the valve is sealed, then cook the cheesecake on manual for 22 minutes.
- It will take some time to build up to pressure, then the time will begin to count down.
- Once the time is done, let the pressure release naturally (don't flip the valve) for 10-15 minutes. Release remaining pressure and remove the top.
- There may be some condensation on the top of the cheesecake, just use a paper towel to carefully damp the water off the top. Place the cheesecake in the refrigerator at least 8 hours (preferably over night).
Make the fudge topping.
Remove the cheesecake from the pan and then spread the topping over the cheesecake. Top with cut up Peanut Butter Cups. Slice and serve!
- Want the perfect slice? Run a non-serrated knife under hot water for 30 seconds. Dry and then slice pressing hard all the way down in one motion. Clean and run the knife under hot water between each slice.

Now, you HAVE to trust me. This Instant Pot Peanut Butter Cheesecake is EASY to make! Since the Instant Pot steams the cheesecake in order to cook it, the result is a deliciously smooth creamy filling. Anyone who likes peanut butter is going to go CRAZY over this Peanut Butter Cheesecake! Don't be intimidated, JUST GO FOR IT! My ONLY complaint about making instant pot cheesecake is that it's small! Although, with this amount of decadence, probably the smaller amount the better!

I can't wait to try ALL THE CHEESECAKES IN THE INSTANT POT!!! Yes!!!

My favorite Instant Pot Recipes:

Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain!
Instant Pot Garlic Hummus has only a handful of ingredients! Save money and know exactly what’s in your food with this recipe!
Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that's perfect on toast, biscuits, or in your favorite dessert!
Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!
Instant Pot Buffalo Chicken Lettuce Wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food

Make sure you don’t miss a thing! Follow Domestic Superhero on:

Facebook | Instagram | Pinterest | TikTok | Email

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5 from 17 votes

Instant Pot Peanut Butter Cheesecake

Prep Time

10 mins

Cook Time

22 mins

Refridgerate

8 hrs

Total Time

32 mins

Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it's the best cheesecake EVER!

Course: Dessert

Cuisine: American

Keyword: instant pot, peanut butter cheesecake

Servings: 8 slices

Calories: 690 kcal

Ingredients

Crust:

10 peanut butter cookies (like Nutter butters) , crushed/processed
3 TBS butter, melted

Cheesecake Filling

16 ounces cream cheese, softened
⅔ cups granulated sugar
2 medium eggs
⅓ cup peanut butter (creamy)
6 peanut butter cups, chopped

Topping:

½ cup heavy whipping cream
4 ounces semi-sweet chocolate, chopped
6 peanut butter cups, chopped

Instructions

For the Crust

Grease springform pan. Mix crushed cookies and melted butter. Pour into springform pan, press firmly on the bottom and a little bit on the sides. Refrigerate.

Cheesecake Filling:

Add softened cream cheese to a large bowl. Using a hand mixer, beat until the cream cheese is smooth with no clumps. Add sugar, beat to combine. Add eggs, one at a time, beating after each one to incorporate completely. Set aside.
In a small bowl, place 1 ½ cups of the cream cheese mixture and add ⅓ cup creamy peanut butter. Using a fork stir until completely combined. Set aside.
Add chopped peanut butter cups into the plain cheesecake filling bowl, fold to combine.
Remove the crust from the fridge. Pour the plain cream cheese filling into the crust, then add the peanut butter cream cheese filling over the top and spread carefully. It doesn't need to be perfect!

Cooking:

Add 2 cups of water to the bottom of the instant pot, place the cheesecake on top of the silicone rack, then lower carefully into the pot. Close the lid and make sure the valve is sealed. Cook on manual for 22 minutes.
Once the time is done, let the pressure release naturally (don't flip the valve) for 10-15 minutes. Release remaining pressure and remove the top.
Use a paper towel to carefully damp any water off the top of the cake. Refrigerate the cheesecake at least 8 hours (preferably over night).

Topping:

In a small saucepan, heat the heavy whipping cream. Bring it to a slow boil, over medium heat, whisking occasionally. Once boiling, remove from heat.
Add chocolate to a small bowl, then slowly pour the heated heavy cream over the chocolate. Let it for 5 minutes, then whisk to combine. Whisk until completely smooth. Let cool 10 minutes.
Pour the chocolate topping into the center of the cake. Spread over the top, letting the chocolate run down the sides. Add chopped peanut butter cups over the top of the cake.
Serve and enjoy!

Recipe Video

Recipe Notes

Refrigerate when not serving. Will keep 1 week in the fridge.

Recipe adapted from Delicious Under Pressure.

Feel free to use ⅓ less fat cream cheese for a reduced fat/calorie version.

Great Wolf Lodge - Guide to Family Fun

Published Jun 18, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Great Wolf Lodge is a waterpark resort that encompasses family fun! With tons of things to do aside from the huge waterpark, your family will want to stay forever!

Since I was a kid, 25 years ago, I have been hearing about Great Wolf Lodge. My friends would come back to school from holiday breaks raving about the amazing indoor waterpark they visited, and how it was the best. As a child, I always dreamed of visiting Great Wolf Lodge, as it sounded like nowhere I had been. Flash forward 25 years, and now I have two of my own kids, who love traveling and visiting awesome places, so when a local friend mentioned her family was going to Great Wolf Lodge, and it was only a few hours away, I knew I had to bring my family! Today's post is sponsored by Great Wolf Lodge, but all opinions are my own.

Getting to Great Wolf Lodge:

With over 17 locations in the United States and one location in Canada, there is definitely a Great Wolf Lodge not too far from you. The closest location to us, at the time (they have since opened a location in GA that I am dying to try out), was in North Carolina. Being that it's only a 4 hour drive, we decided that was our best bet.
If you have a long drive, I suggest planning out your route with a few fun stops for the kids! You can make your road trip a fun learning experience by planning stops at historical sites, playgrounds, or unique places that may not be readily available in your area.
- Use Google Maps and Yelp to find fun places along your route!
Flying to Great Wolf Lodge? I do recommend you get a rental car when you arrive. Although there is a ton to do at the resort, and you could definitely stay there the duration of your trip, it's fun to trek out and see the nearby cities. Our location was only a hop skip to Charlotte, which is a bigger city in North Carolina, and we definitely wanted to check that out as well.

What Room Type Do I need at Great Wolf Lodge?

The great thing about the rooms at Great Wolf Lodge, is that there is a huge variety of options. From standard room to sprawling suites, there is a room for every need. We upgraded to a Themed KidKamp Suite, and it was perfect for 2 adults and 2 kids. It featured a bunk bed along with a twin bed that was in a separate 'kamp' cove, a queen size bed, and a pull out couch. You could definitely fit more people in this room as there was still an available pull out couch and twin bed, but we loved having the space for the kids blocked off.
Each suite at Great Wolf Lodge comes standard with microwave, mini fridge, coffee maker, hair dryer, iron and ironing board.

They have rooms available for up to 8 people, and if you add more people (with a cot or sleeping bag) there is a small fee.

What is included in our stay at Great Wolf Lodge?

Great wolf lodge offers a ton of amenities - some are included and some cost extra money. Here is what you get included in your stay:
- Waterpark passes for all guests in your room.
  - 11+ thrilling water slides
  - 4 story water treehouse fort
  - 80 thousand sq. ft waterpark
  - 4 spray and splash pools
  - Gigantic tipping bucket
- Unlimited wi-fi, which actually worked quite well at our suite.
- 24/7 fitness center - just in case you don't get enough pool time exercise in!
- Kid's activities:
  - Free story times (bring PJs/Slippers for evening story times!)
  - Lobby shows at the Great Clock Tower
  - PJ Party with Great Wolf 'Kids'
  - Midday fun at lunchtime
  - Morning activities before the waterpark opens
  - Character appearances/photos

What activities are NOT included at Great Wolf Lodge (that your kids will likely want to do):

MagiQuest** - an interactive game where you use your wand and solve puzzles/riddles. Eventually you will need to defeat a dragon.
Arcade** - tons of games for your kids to play!
Mini Golf** - take some time away from the pool and enjoy a few rounds of mini golf!
Creation Station** - select a fun 'friend' stuffed animal and have them brought to life right in front of you (like Build-A- Bear).
Kid's Spa - Relax with some beauty treatment in the spa!
Ten Paw Alley - an indoor bowling alley to pass the time!
Outdoor Ropes Course - this wasn't open when we visited (too cold), but would be fun to try something different in the warmer weather! You need close-toed shoes for this so make sure to pack those if you plan on experiencing this!

**Great Wolf Lodge offers different levels of 'Passes' which will include some or all of the activities noted (see link for more information).

Other things NOT included:

Food! They have several dining options, but food is not included in your stay. They offer a fridge in each room where you can store items during your stay.
Birthday packages can be bought separately if you are celebrating a special day.
Late Check-out can be added for an additional fee.

Best Tips for Great Wolf Lodge:

If you have kids who love doing interactive games, invest in MagiQuest. This was my 7 year old's favorite part of Great Wolf Lodge (aside from the waterpark), and he asks all the time when he can play it again.
- Invest in the paw pass! This is a GREAT deal that includes a ton of activities for kids:
  - One MagiQuest or ShadowQuest game
  - Choice of Compass Quest game, classic / color wand, standard topper or Magi belt
  - One Creation Station animal (outfit not included)
  - One Clubhouse Crew Adventure
  - One 12 oz. candy cup
  - One pair of Great Wolf Lodge swim goggles
  - One Leather Treaty wristband
  - One round of Howl in One Mini Golf
  - One Northern Lights Arcade Paw Points game card ($5)
Stop the grocery store before you arrive at the lodge, or bring a cooler with some food. Some items we found helpful:
- We brought easy to make breakfast foods so we didn't have to spend money on dining out for every meal. Things like oatmeal (there is a small microwave you can use), cereal, cereal bars, muffins, protein shakes, and fruit are all great option.
- Pack some snacks for throughout the day.
- Water bottles and other drinks for when you are in the room.
- Popcorn! The kids loved hanging out eating popcorn and watching a movie or show before they crashed for the night.
- Wine! You and your significant will want to relax with a glass of wine after the long days at the waterpark! Great Wolf Lodge also offers a special package with wine and snacks for adults!
Leave your towels and life jackets at home! Great wolf Lodge offers various life jackets for kids and towel service.
Chairs and tables in the waterpark are offered at a first come first serve basis. They fill up FAST (especially if it's a busy time/holiday time) - get to the waterpark when it opens to reserve a spot!
Your wristband is KEY! Literally, your wristband will open your room as well as act like a credit card so you don't have to carry cash/credit cards around with you.
Take advantage or early waterpark access! Technically you can't check in your room until 4pm (however I would ask if they have a room available when you arrive), but you can access the waterpark starting at 1pm on your day of arrival. There are locker rooms/changing rooms and showers available for use.

I can't wait to return to Great Wolf Lodge and my kids ask about it all the time! It was the perfect weekend getaway for our family! Have you been to Great Wolf lodge? What location? Any tips or advice that I missed?

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Instant Pot Barbacoa (Shredded Beef)

Published Jun 5, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Instant Pot Barbacoa is a huge time saver, but you don't lose any of the authentic flavor, which makes it the perfect easy weeknight meal!

Making traditional Barbacoa typically takes hours to develop the authentic flavor it is known for. However by using an Instant Pot, the cook time is drastically reduced. This Instant Pot Barbacoa comes together in only 50 minutes, which compared to the typical 6-8 hours in a slow cooker.

What is Barbacoa?

Barbacoa is a dish that originated in the Caribbean, and has also become popular in Mexico. Originally traditional barbacoa used whole sheep or cattle heads (like the cheeks) for the meat. Then it was cooked it in a hole that has been dug in the ground, covered it with a special type of leaf and left to cook for hours. Sounds great, right?
In the United States most people adapt the recipe by using different cuts of beef or pork that you can find in a typical grocery store. I like using a roast when I make it in the Instant Pot.

How to make Barbacoa in the Instant Pot:

Sear the beef in the instant pot to create a more developed flavor on the meat. This doesn't take long and will definitely add to the barbacoa.
Make the sauce in the meantime while your beef is searing. You will need an immersion blender or regular blender to blend the sauce.
Add the sauce to the beef in the instant pot and cook. You should remember when using the Instant Pot, that the time it takes to cook the recipe (50 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’ (about 10-15 minutes), then the timer will start to count down.

Can you freeze Instant Pot Barbacoa?

YES! Barbacoa is a great make-ahead meat that will freeze really well.

How to freeze?

Let the barbacoa cool completely, then freeze in freezer safe bags into your desired portions.
- I like to freeze about 4 cups in each bag, assuming a cup will serve one person.
Time to eat? Place in the fridge the night before you'd like to serve it, or put your frozen barbacoa (remove from plastic bag) into a slow cooker for 4 hours on low.

How to serve Instant Pot Barbacoa?

Instant Pot barbacoa beef makes great taco meat! Use hard shells or soft and top with peppers, onions, cilantro, avocado, and a squeeze of lime for a traditional flavor.
Make white rice (Instant Pot is great for this!) and then serve the barbacoa over the top for a delicious rice bowl.
Using a taco salad shell/bowl, add lettuce and tomatoes, then top with barbacoa and desired toppings for an easy taco salad.
Use barbacoa inside quesadillas. Top a flour tortilla with onions, peppers, pepper jack cheese, and barbacoa - top with another tortilla and then cook until crispy and the cheese is melted! YUM!

Is Instant Pot Barbacoa Healthy?

YES, Barbacoa is a great healthy meal. With 36 grams of protein and only 362 calories per serving, barbacoa is a meal that will help you stay on track.

My favorite Instant Pot Recipes:

Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful! No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!
Instant Pot Buffalo Chicken Lettuce Wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!

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5 from 5 votes

Instant Pot Barbacoa

Prep Time

15 mins

Cook Time

50 mins

pressure release

10 mins

Total Time

1 hr 5 mins

Instant Pot Barbacoa is a huge time saver, but you don't lose any of the authentic flavor, which makes it the perfect easy weeknight meal!

Course: Main Course

Cuisine: Mexican

Keyword: instant pot barbacoa

Servings: 8 servings

Calories: 362 kcal

Ingredients

For the meat:

1 TBS coconut or olive oil
3 cloves garlic minced
3-4 lbs boneless chuck roast cut into 4 equal-ish pieces
¼ cup apple cider vinegar
1 TBS oregano
¼ teaspoon black pepper
2 chipotle chili peppers in adobo sauce + 1 TBS adobo sauce from can
¼ cup lime juice
2 cups low sodium beef or chicken broth

To serve & Garnishes:

1 lime cut into wedges
12 small Flour tortillas
1 red onion sliced thinly
1 tomato chopped
1 yellow or orange bell pepper seeded and sliced thinly
1 medium avocado peeled, pit removed, and sliced thinly

Instructions

Heat instant pot using the saute function. After 2-3 minutes, add coconut/olive oil and allow to heat for 1 minute. Add garlic and cook 30 seconds, stirring. Add 4 chunks of beef, cook 6-8 minutes.
While cooking, make sauce: Add apple cider vinegar, oregano, black pepper, lime juice, chili peppers and adobo sauce, and broth. Blend using an immersion blender or regular blender for about 30 seconds, or until the chili peppers are incorporated.
Flip beef to opposite side - cook 5 minutes.
Pour sauce mixture over beef, then slide beef around to help deglaze (get little cooked bits off) the bottom of the pot.
Close instant pot lid. Set pressure release valve to closed. Set on manual for 50 minutes, press start*. When time is up, let the pressure release naturally (so not flip valve) for 10 minutes. Flip the switch and release the rest of the pressure after 10 minutes. Carefully open the lid away from your body.
Remove the beef and shred using 2 forks. Serve how desired (see above 'How to Serve Barbacoa for ideas). You can also add the beef back to the sauce mixture in the pot if you want a saucier dish.

Recipe Video

Recipe Notes

* After you press start the pot will take about 10-15 minutes to start counting down. This means it's building pressure to start cooking. Just be patient with this time.

*Nutritional information does not include serving suggestions or garnishes. Add appropriate nutrition calculations for whatever you add. Nutritional info is for meat only.

*Nutritional info based off 3lbs boneless chuck roast and lower sodium chicken broth

8 servings: 362 calories, 12g fat, 2g carbohydrates, 36g protein.

Strawberry Basil Margarita Popsicles

Published May 25, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Strawberry Basil Margarita Popsicles are not only boozy and delicious, but they are simple to make! Everyone is going to be begging for this alcoholic popsicle this summer!

Y'all, now that summer is here, I am READY for all the alcoholic popsicles!! Have you heard of them?! They are popping up EVERYWHERE! Naturally I wanted to share these Strawberry Basil Margarita Popsicles first, because it's the most popular cocktail on Domestic Superhero. You are going to LOVE these!

How to make Alcoholic Popsicles:

All you have to do to make these boozy poptails is make the cocktail, then put it into these amazing popsicle bags!
Then you freeze them for 24 hours (this is a MUST) and BOOM DONE!
You can make whatever kind of alcoholic popsicle you want, but I highly recommend you try out these Strawberry Basil Margarita Popsicles first, because they are so so good and so refreshing!

Tips for making Alcoholic Popsicles:

You need to keep these boozy popsicles cold cold cold, because the alcohol will make them melt fairly quickly. So keep them in your freezer until you are ready to eat them.
DO NOT use too much alcohol! I know it's tempting to pour in ALL THE ALCOHOL, but you need to stick to the ratio listed. If you add too much alcohol, the popsicles WILL NOT FREEZE!!
Freeze AT LEAST 24 hours, but I have found the longer the better! Make these a few days in advance!

I also love making these at home because it saves money!!! These boozy popsicles are popping up in stores and they generally cost $6-$8 PER POPSICLE!! Make them yourself and it's a fraction of that cost, and it's so easy (and the bags are cheap too)!

The best times to enjoy a Strawberry Basil Margarita Popsicle:

Bring them poolside on the weekend; you will make 10 new friends in your neighborhood!
I really enjoy taking them on an evening stroll or onto my back porch after the kids have gone to bed.
Make them for a bachelorette weekend and enjoy while playing fun bachelorette games!
Surprise your friends after works with a Strawberry Basil Margarita Popsicle Happy Hour!

More Alcoholic Popsicles and Cocktails to enjoy:

Berry BOOZY Popsicles are loaded with Strawberries, Blueberries, and Vodka. They’re the perfect summer poolside pop-tail!
BOOZY Strawberry Pineapple Popsicles are full of fresh ingredients and a kick of rum. Why make traditional cocktails when you can have fun adult popsicles?!
Pineapple Mojitos are full of fresh pineapple, mint, and lime! They are bursting with flavor and make the best summer cocktail!
Easy Watermelon Margaritas have only THREE ingredients; Fresh watermelon, lime, and tequila blend together perfectly in these delicious summery Watermelon Margaritas!

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5 from 3 votes

Strawberry Basil Margarita Popsicles

Prep Time

10 mins

Freezer

1 d

Total Time

10 mins

Strawberry Basil Margarita Popsicles are not only boozy and delicious, but they are simple to make! Everyone is going to be begging for this alcoholic popsicle this summer!

Ingredients

¾ cup tequila
1 cup diced strawberries, about 6-8
1 handful fresh basil leaves, torn
6 ounces limeade concentrate (half the can, thawed)
18 ounces water
8-10 popsicle bags

Instructions

In a medium container with a lid that seals, add strawberries, torn basil, tequila, limeade, and water. Cover tightly and shake for at least 30 seconds.
Using a slotted spoon, remove strawberries and basil from the container, and set into a separate bowl.
Taking a popsicle bag, add a spoonful of the strawberry mixture, then fill the rest of the way with the liquid mixture, being careful not to fill past the 'fill line' (the volume will expand when frozen). Repeat for the rest.
Place popsicles in a cup or a container to hold them upright (didn't want to risk leaking, but didn't have any issues either). Place into freezer and freeze at LEAST 24 hours.
Remove only when ready to eat, cut the top, and enjoy!

Recipe Video

Recipe Notes

Be careful with the amount of alcohol you use in this recipe. If you add too much, the popsicles will not freeze the entire way through.

Mother's Day Brunch Recipes (10+ recipes)

Published May 11, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Mother's Day Brunch is the perfect way to celebrate Mom! Don't break the bank going out, there are tons of delicious brunch recipes you can make at home!

With Mother’s day only a few days away, I’ve put together a list of delicious Mother’s Day Brunch Recipes that you can easily make at home. Serving a home cooked meal for brunch is a special way to show mom that you care. Dads take note, you can make these with the kids and serve Mom in bed….and make sure she doesn’t wake up early for Pete’s sake! Also, if you are a mom reading this - HAPPY MOTHER'S DAY! If you want to add some CUTE FREE PRINTABLES on top of these foods, mom would LOVE that too! Click here!

This Blueberry and Peach Cobbler is the perfect Mother's Day breakfast for a Mom who LOVES fruit! Only 25 minutes for this delicious dish!

Apple Fritter Muffins are not only delicious, but SO easy to make! If mom loves apples, she will love this easy muffin recipe for Mother's Day!

Banana bread is a staple of brunch! Even if you are making a whole spread of eggs and bacon, maybe whip up some of this easy banana bread to serve alongside the brunch. It is by far the BEST Banana Bread Recipe I have EVER tried and with over 100 raving reviews, I think everyone agrees!

Wow, if you really want to impress mom on her special day, you can go way above and beyond with these French Vanilla Chai Cinnamon Rolls! Holy moly, they really look like the perfect dish for Mother's Day Brunch!

Taking a traditional dessert like Banana's Foster and turning it into Banana Foster Baked French Toast is such a genius idea! For the banana loving mom, this is PERFECT for breakfast in bed!

Speaking of Cinnamon Rolls, these Apple Raisin Cinnamon Rolls are so easy to make, and incredibly delicious! Using frozen bread dough is an easy shortcut to make these rolls if you don't want to take the time to make the dough homemade!

Everyone loves a good fruit salad to go with brunch or breakfast! This delicious blend of Strawberries, Pineapple, Blueberries, and a sweet dressing is so tasty! You can really use whatever fruit you love in this recipe, but don't skimp on the dressing- it's DELICIOUS! This Poppy Seed Fruit Salad will be the star of your Mother's Day Brunch!

I am a huge fan of eggs, and I think most mom's would love this Cheesy Bacon Potato Frittata on Sunday! Eggs, cheese, bacon, potatoes...how could you go wrong? Whip up this easy skillet for Mother's Day Brunch and mom will really feel special!

Double Chocolate Chip Muffins are perfect for the mom who has a serious chocolate sweet tooth! Serving chocolate muffins is definitely an excuse to eat cake for breakfast; but who is complaining?! Not me! Mother's Day Brunch isn't complete without some guilty pleasures!

This Lemon Blueberry Breakfast Cake is definitely warm weather inspired! Using fresh lemon and blueberries to make this 'breakfast cake' is a totally delicious combination! This is one of the most moist and tasty cakes I've had in long time - mom will love this Mother's Day Recipe!

These extra large Orange Sweet Rolls are perfect for Mom for breakfast! The whole family will love the sweet orange flavor and decadence of the rolls. Have the kids help roll out the dough and put them together; that's half the fun! Just make sure you clean up and don't leave that chore for mom on her special day!

Simply Lite Strawberry Tarts are perfect for a more health conscious mom! A traditional tart is lightened up so Mom doesn't have to feel guilty on her special day! This lightened up Mother's Day Recipe is perfect for breakfast in bed or brunch!

There you have it, 10+ Delicious Mother’s Day Brunch recipes! What are you planning to cook for Mom? HAPPY MOTHER'S DAY!

You can also connect with me here:

Thanks for visiting!

- Allyson

Easy Watermelon Margaritas

Published May 3, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

With only THREE ingredients, Fresh watermelon, lime, and tequila blend together perfectly in these delicious summery Watermelon Margaritas!

One thing I love about summer is summer cocktails (including watermelon margaritas!). BBQ's, cookouts, potlucks...wherever you are going, a margarita is appropriate. Usually I love making margaritas with berries (love these Super Easy Strawberry Basil Margaritas), but since watermelon is everywhere during this time of year, I decided to switch it up. Mixing sweet watermelon with lime flavors and alcohol, is a winning combination. These easy watermelon margaritas can be served on the rocks (my favorite!) or blended!

Looking for a classic? Try these Texas Margaritas!

How to make Watermelon Margaritas:

Cut up a fresh watermelon. You are going to need 4 cups of watermelon separated from the rind.
Using a high powered blender, add watermelon, limeade, water, and tequila to the container - let her rip!
Let the mixture sit. Place the blender container in the fridge and leave it at least an hour.
When you're ready to serve the watermelon margaritas, prep the glasses. Dip the rim in lime juice and press into salt or sugar. I like both! Stir the watermelon margarita mixture, then pour

Can I use a different alcohol for this margarita?

Sure! It won't technically be a margarita then, but feel free to use vodka, rum, or gin - I think they would all be refreshing!

Can I make these Watermelon Margaritas for 2 people? How about a crowd?

Absolutely. See the recipe card below on how to make watermelon margaritas for a few people, or a crowd of people.
I actually preferred the version made in the pitcher, with the frozen limeade, however the shaker version was good as well.

TIP: The watermelon really soaks up the tequila here, so make sure to eat those for a boozy treat!

More delicious cocktails you might enjoy:

Strawberry Basil Margarita Popsicles are not only boozy and delicious, but they are simple to make! Everyone is going to be begging for them this summer!
Strawberry Coconut Cocktail is the perfect refreshing cocktail! It’s sweet and coconut-y! Only 4 ingredients and super easy to make!
Strawberry Basil Margaritas contain only FOUR ingredients and they are amazingly delicious! I make these for every event and they are always a HUGE hit!
Strawberry Moscow Mules– a spin on traditional Moscow Mules: Ginger Beer, Lime, Vodka, & Strawberries make the perfect combination for this warm weather drink!
Pineapple Mojitos are full of fresh pineapple, mint, and lime! They are bursting with flavor and make the best summer cocktail!

Watermelon Margaritas

Prep Time

5 mins

Fridge

1 hr

Total Time

5 mins

With only THREE ingredients, Fresh watermelon, lime, and tequila blend together perfectly in these delicious summery Watermelon Margaritas!

Course: Drinks

Cuisine: Mexican

Servings: 8 servings (pitcher recipe)

Ingredients

Ingredients for a Pitcher

16-18 oz Tequila
1 can of frozen limeade (plus 2 cans of water)
4 cups cubed watermelon
½ lime , sliced in rounds

Ingredients for 2 servings

4 ounces tequila
4 TBS fresh lime juice
2 TBS agave
1 ½ cups cubed watermelon
lime for garnish

Instructions

Directions for a Pitcher

Place watermelon into a blender. Add limeade, water, and tequila. Blend until smooth. Pour into pitcher and add lime rounds.
Cover and refrigerate at least 1 hour before serving.
Dip rims of glasses into salt or sugar before serving.
Before serving stir well and pour over ice to serve.

Directions for 2 servings

In a blender add all ingredients except extra lime for garnish. Blend on high speed for about 30 seconds.
Dip rims of glasses into salt or sugar.
Pour into 2 glasses, garnish with lime wedges and serve.

Recipe Video

Easy Chicken Salad Lettuce Wraps

Published Apr 30, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Easy Chicken Salad Lettuce Wraps are delicious and healthy! Filled with grapes, cranberries, apples, celery, and herbs, this chicken salad will be a hit!

Easy Chicken Salad Lettuce Wraps are delicious, quick, and healthy! Filled with grapes, apples, celery, and herbs, this chicken salad will be a hit with your family!

Chicken salad is one of those things that everyone has a recipe for, right? I love making it when the weather starts warming up, but I hate how heavy it is when it's loaded up with mayonnaise. I find making a blend of mayo and Greek yogurt really helps in lightening it up, and adding a pop of flavor as well. Adding cranberries, apples, and grapes adds a major crunch to the easy chicken salad lettuce wraps and it's seriously so tasty!

Now for our Easy Chicken Salad recipe! You can definitely add or leave out what you want when it comes to chicken salad, but this is my favorite way to make it! With the cranberries, apples, and grapes, it has a major crunch to the easy chicken salad lettuce wraps and it's seriously so tasty! It's also super simple to make shredded chicken in bulk by using the instant pot, here is how to do it!

Chicken salad is a great meal to make for new mom’s, to bring to a potluck, or to use for a meal-train. I love using this Copycat Fancy Nancy Chicken Salad Recipe as well! When I bring it to people, I always pack the chicken salad, some croissants, lettuce, and tomato slices. People LOVE it! The chicken salad will keep in the fridge for a week.

Can you freeze chicken salad?

I don’t recommend freezing chicken salad, however you can freeze shredded chicken to have on hand to use in this chicken salad! Having frozen chicken on hand is great because it’s versatile and can be used in so many recipes!

Easy Chicken Salad Lettuce Wraps are delicious, quick, and healthy! Filled with grapes, apples, celery, and herbs, this chicken salad will be a hit!

Need a side dish to go with this meal? These are great options to serve alongside the chicken salad:

Air Fryer Roasted Asparagus has only 2 ingredients and takes a fraction of the typical time, this will be your favorite way to cook asparagus from now on!
Air Fryer Tater Tots are a quick and convenient side to throw into the air fryer! They cook quickly and turn out perfectly crispy every time!
Pear Salad is a classic southern comfort food! These canned pears topped with mayonnaise, cheese, and a cherry will be a hit at the next potluck!

Like easy Lettuce Wrap recipes as much as I do? Checkout these other recipes from Domestic Superhero:

Instant Pot Buffalo Chicken Lettuce wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
Thai Lettuce Wraps can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
Asian Chicken Lettuce Wraps are super easy to make and taste better than the popular PF Chang’s version. This healthy recipe packs all the flavor!

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5 from 4 votes

Easy Chicken Salad Lettuce Wraps

Prep Time

10 mins

resting time

30 mins

Total Time

10 mins

Easy Chicken Salad Lettuce Wraps are delicious, quick, and healthy! Filled with grapes, apples, celery, and herbs, this chicken salad will be a hit with your family!

Servings: 4 (2-3) wrap servings

Ingredients

1 lb boneless skinless chicken breast, shredded*
1 small apple, chopped
½ cup red seedless grapes, cut in halves or thirds
2 stalks celery, chopped
¼ cup dried cranberries
¾ cup plain Greek yogurt
¼ cup light mayonnaise
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon lemon juice
1 teaspoon dill
12 bibb or butter lettuce leaves

Instructions

In a small bowl mix Greek yogurt, mayonnaise, lemon juice, salt, pepper, and dill. Set aside.
In a large bowl, add chicken, apples, celery, grapes, and cranberries. Fold to combine. Add greek yogurt mixture; fold to coat chicken salad and mix completely.
Refrigerate for at least 30 minutes before serving.
Spoon chicken salad into lettuce cups and serve immediately.

Recipe Notes

**To prepare chicken: Bake chicken breasts at 350 degrees for 20-25 minutes. Using 2 forks shred, set aside to cool.

Asian Spaghetti Squash

Published Apr 25, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

This Asian Spaghetti Squash is stuffed with fresh vegetables, herbs, and spices, then topped with a delicious asian sauce. It's healthy, easy, and the perfect weeknight dinner!

Asian Spaghetti Squash

Spaghetti squash is a very healthy and versatile vegetable. It can be substituted as pasta, or can be used in it's own delicious way. I love making stuffed spaghetti squash recipes, and they are super easy! There are many methods to cook spaghetti squash, so I tried my hand at making spaghetti squash in the instant pot - what a time saver! Asian Spaghetti Squash is a healthy and delicious meal that everyone will love!

The filling for the Asian Spaghetti squash can be made in one skillet, which saves dishes and cleaning time - score! As I mentioned, this dish is seriously healthy!

Why Asian Spaghetti Squash is Healthy:

This meal has 4 generous servings which is guaranteed to fill everyone up.

Each serving has only 237 calories, 10g fat, 6g fiber, 29g carbs (23g net carbs), and 10g protein. A vegetarian dish with 21% of your daily protein is a great meal option. *See full nutritional value all the way down the page**
Squash provides 8% of your daily recommended B-6 vitamin, and also includes vitamin A and C, potassium, folic acid, beta-carotene and omega-3 essential fatty acids.

How to make Spaghetti Squash:

People always ask me about different ways to make spaghetti squash; there are three ways.

Instant Pot Spaghetti Squash: Poke holes all over the squash. Place the whole squash into the pot on the steamer rack. Add 1 cup of water into the pot. Close the lid, cook on manual for 15 minutes. Quick release the pressure then carefully remove the squash. Cut in half then carefully remove the seeds. This method makes it incredibly easy to cut the squash in half!
Microwave Spaghetti Squash: Cut the spaghetti squash in half carefully, and remove the seeds. Place the halves into a microwave safe baking dish, inside facing up. Add 1 cup of water to the bottom of the dish. Cook for 10-12 minutes depending on side.
Oven roasting Spaghetti Squash: Cut the spaghetti squash in half carefully, and remove the seeds. Rub olive oil all over the inside of the squash and season with salt and pepper. Place inside facing DOWN onto a baking sheet. Place into an oven heated to 350 degrees for 50-60 minutes depending on size. Remove from oven and use as desired.
- I prefer this method when I plan to eat the squash plain or as a side dish because roasting really adds a lot of flavor to the squash.

As a testament to how much I LOOOOVE this asian recipe, I have made it two other times in different forms, Spicy Thai Noodles and Spicy Thai Zoodles. You have to try them!

My favorite Instant Pot Recipes:

Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
Instant Pot Buffalo Chicken Lettuce wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!

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5 from 6 votes

Asian Spaghetti Squash

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

This Asian Spaghetti Squash is stuffed with fresh vegetables, herbs, and spices, then topped with a delicious asian sauce. It's healthy, easy, and the perfect weeknight dinner!

Servings: 4 servings

Calories: 237 kcal

Ingredients

1 large spaghetti squash
3 cloves garlic minced
1 TBS brown sugar
⅓ cup low sodium soy sauce
1 TBS Sriracha hot sauce this is A LOT of spice, tone it down if you don't like spicy
2 inches fresh ginger grated
½ teaspoon crushed red pepper flakes
1 TBS olive oil divided
1 zucchini cut in half vertically, then sliced in half circles
8 ounces mushroom chopped
2 large eggs lightly beaten
1 handful fresh cilantro chopped
4 green onions chopped
¼ cup peanuts 1 ounce , chopped

Instructions

For spaghetti squash

Poke holes all over the squash. Place 1 cup of water in the instant pot. Place steamer rack into pot, then add squash. Close and cook on manual for 15 minutes. Manually release the pressure, then carefully remove the squash. Cut in half and remove seeds. Using a fork, scrape spaghetti squash out from the shell and set aside.

Sauce:

In a medium bowl combine brown sugar, soy sauce, sriracha, red pepper flakes, and ginger; whisk well to combine; set aside.

Filling:

Heat a large skillet over medium heat, add 1 TBS olive oil. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
Move vegetables to the side of the skillet, then add eggs. Break the yolk and scramble. Combine with vegetables. Add spaghetti squash and sauce to the skillet; stir to combine.
Remove from heat, add green onions and cilantro; stir to combine.
Spoon into squash shells if desired (bowls work too), then top with additional cilantro, green onions, and peanuts if desired.

Recipe Video

Recipe Notes

The nutritional information includes all ingredients listed in the recipe above (including garnishes).

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Thanks for visiting!

- Allyson

Easy Tacos with Homemade Tortillas with Rotimatic

Published Apr 24, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Taco Night just got easier with these delicious Easy Tacos with homemade tortillas, or in this case, roti. Using the Rotimatic, making and customizing tortillas is easy tasty, and delicious. This post is sponsored by Rotimatic, all opinions are my own.

These Rotimatic made roti are the perfect addition to a taco bar! No kneading, rolling, or baking required.

There is just something about having a fresh made tortilla that takes a taco from ordinary to extraordinary. But who has the time to mix them up, roll them out, and cook them up? Not me, I have way too many other things that I need to get done during the chaotic dinner hour. Which is why today I am excited to share with you guys the Rotimatic.

What is the Rotimatic?

The Rotimatic is an innovative countertop kitchen machine offering a fully integrated solution to making roti, flatbread, tortillas, puri, and pizza crusts. It measures, mixes, kneads, flattens, cooks, puffs and delights. All in one!

Basically it is like having a helper in the kitchen. All you need is flour, water, and oil, and then your choice of spices for hot, fresh, tasty roti in minutes. It is the perfect way to take Taco Tuesday up a notch with hot and fresh tortillas ready when you are!

For today’s recipe, I am sharing a classic tortilla recipe, as well as a fun twist for taco night, with the taco inspired tortilla seasoned with chili powder, cumin, and garlic. Combined with a flavorful Mexican Shredded Chicken, this meal is as flavorful as it is easy to make, with the help of Rotimatic.

10 Reasons I Love the Rotimatic:

It does all the work for me! As a busy working mom I love anything that makes my life easier, and being able to press “play” and let the machine do the work is HUGE for me. The Rotimatic mixes, kneads, rolls out, and even cooks the roti. All I have to do is put the ingredients in the right tubs, and tell it how thick I like my roti. Then I press play and walk away.
It is so versatile. While we love using the Rotimatic for Taco Tuesday, it is also great for making puri dough, personal pizzas, and more. It is a really versatile machine making all kinds of flatbreads!
Easy to customize what I am making. One of the best perks, and one I highlight in this recipe, playing with and learning to utilize and customize with the Rotimatic has been really fun for me. I love being able to experiment and add things to my roti. For the kids, a classic flour roti is great. However, for me, I love adding in some spices, and adding flavor to the roti itself. All I have to do is put the spices in with the flour mixture, and I get all kinds of different roti!
Perfect for meals or snacks. When I am making dinner, I can press start, and let it make the Roti while I cut up veggies, or make sauces, etc. But it is also great for snacks. Even my boys can press “play” and get a hot fresh roti they can then sprinkle cheese on, dip in something, or eat plain.
Great customer support. I know if I were to ever have a problem with my Rotimatic, the company stands behind their machines and offers in app support for easy help! Customer support, this is the feature that sets Rotimatic apart from other kitchen gadgets. Being connected to the internet and the app allows their team to troubleshoot remotely. If you had an issue, you could reach out through chat support, and an engineers will log in to the system remotely to fix it. If it is a hardware issue, they replace the unit with a new one if it is in the warranty period (one year). You can also check out the positive reviews on Rotimatic here!
Health and convenience that is simple. The machine does the work, but I have the power to choose what goes into my Roti, Pizzas, and Puri. From the flour choice to the spices. It is the perfect marriage of both health and convenience
Facebook Community for owners with recipes and ideas. I love that I can log onto the large Facebook community for Rotimatic owners and ask questions, get inspired, and find recipes I can try at home.
Technology: New updates with additional flours, and possible products. This is a piece of technology that is only getting better. The company has planned updates that will expand the functionality and versatility of the Rotimatic.
Easy to use. The Rotimatic is very easy to use, with simple to navigate menus, prompts, and even pre-programmed recipes.
It is just plain cool! I mean, I own a lot of kitchen gadgets, and this one is pretty awesome. It is easy to use, easy to clean, and means hot and fresh roti at the touch of a button.

Why Rotimatic is worth the investment:

As you can see, there are a lot of reasons to love the Rotimatic, so while it may seem expensive at $999, I think it is worth mentioning that it is a kitchen tool you could use as much as your oven. If you use it regularly, it will pay for itself. But additionally the ability to choose your ingredients without sacrificing convenience is pretty awesome. So if you find yourself wanting homemade tortillas for Taco Tuesday, or Pizzas for Friday Pizza Night, or flatbread/Roti or Puri to go with any number of dishes, the Rotimatic is for you. And right now, I have a special discount code for readers of DomesticSuperhero.com to get $100 OFF the purchase of the Rotimatic using this code.

Now that you know why I love the Rotimatic, let’s chat about these awesome tacos I made using it. They are fun for the whole family, especially if everyone gets a say in how they want the flavors of the roti customized.

Beyond the flavorful roti, these tacos are filled with Mexican Shredded Chicken, a great all-purpose chicken that is great in tacos, burritos, taquitos, nachos and more. This chicken is made stove top, or can even be made in a slow cooker or pressure cooker.

In addition to the flavorful chicken, I used a delicious black bean dip, and all the regular taco toppers, like diced tomatoes and avocado, peppers, and cilantro. But you can add cheese, sour cream, avocado cream sauce, hot sauce, or whatever you would like to make them yours.

The chicken is so flavorful and fun, and when added to the fresh and hot roti, with your favorite toppings, and a squeeze of lime, you have a fresh, healthy, flavorful meal. Serve it as a taco bar so it is customizable, and something the whole family will love.

5 from 4 votes

Easy Tacos with Homemade Tortillas with Rotimatic

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Taco Night just got easier with these delicious Easy Tacos with homemade tortillas, or in this case, roti. Using the Rotimatic, making and customizing tortillas is easy tasty, and delicious.

Ingredients

In Rotimatic:

Flour - Fill container
Water- Fill container
1 teaspoon Salt
Olive Oil- Fill container

Taco Tortillas:

Flour - Fill container
Water- Fill container
1 teaspoon Salt
Olive Oil- Fill container
½ TBS Chili Powder
¼ TBS Cumin
¼ TBS garlic powder

Mexican Shredded Chicken:

2 lbs boneless skinless chicken breast
Salt and pepper
1 TBS olive oil
4 Chipotle peppers in Adobo sauce
1 teaspoon Oregano
½ teaspoon Cumin
½ teaspoon Chili Powder
¼ teaspoon Cayenne Pepper
4 cloves garlic
¼ cup fresh lime juice

Taco Fixings:

Black beans or black bean paste
Fresh tomatoes
Avocado
Cilantro
Sweet mini peppers
Lime wedges

Instructions

For ROTI/Tortillas:

Turn Rotimatic on, and hit the menu button. Select “Roti” and the flour type.
Set desired thickness and oil amount. I used a medium setting for both.
Set how many Roti you want made, then press play.

Chicken:

Preheat a Dutch oven on the stovetop over medium-high heat.
Add 1 TBS olive oil, and let it heat until it is hot but not smoking.
Meanwhile, salt and pepper your chicken breasts on both sides.
Add your chicken to the pot.
Sear on both sides for about 2 to 3 minutes each.
Once seared, add in the Chipotle peppers in adobo, Oregano, Cumin, Chili Powder, Cayenne, Garlic, and Lime Juice.
Reduce the heat to medium-low, place the lid on, and cook covered for about 15 minutes.
Uncover, flip the chicken over, and cook another 3-5 minutes until internal temp is 165 degrees, so chicken is cooked through. Cooking time will depend on thickness of chicken breasts and temperature of stove-top.
Remove from heat, and shred the chicken.

Assemble:

Spread black beans across bottom of Roti
Add shredded chicken
Top with the taco fixings of your choice: fresh tomato, sweet mini peppers, avocado, cilantro.
Squeeze lime over the top and enjoy!

Recipe Video

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Cheesecake Factory Behind the Scenes Tour and Lunch

Published Apr 23, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

With over 250 made from scratch items on their menu, Cheesecake Factory has top quality dishes that are incredibly fresh and delicious!

Last week I had the opportunity to visit my local Cheesecake Factory and see how everything is made behind the scenes, as well as experience the top notch service in the dining room. I learned so many things about their business, and how the restaurant runs, that I cannot wait to share them with you! Cheesecake factory sets itself apart with it's made from scratch approach, and consistently amazing food! This post today is sponsored by Cheesecake Factory, however as always, all opinions are my own.

Touring Cheesecake Factory's Kitchen:

Although I had dined at Cheesecake Factory before, I really knew nothing of their approach to cooking, or what goes on behind the doors of the kitchen. Since they invited me to come take a look, I was so excited to meet everyone and see exactly what happens back there! With over 250 menu items, there is A LOT to learn!

Everything is homemade!
- All sauces, marinades and dressings are made from scratch in the restaurant.
  - Witnessing these sauces being made was incredible! There was even a walk in fridge that had tons of sauces made fresh. It was shocking seeing just how many there are!
  - They have more than 160 sauces & dressings all made from scratch!

All vegetables are brought in fresh and cut and chopped by hand in the restaurant.
Egg rolls, dumplings and pot stickers are made and hand- rolled/formed at the restaurant.
- It was SO cool being able to see them roll their famous Avocado Egg Rolls! They even let ME make one!
- The Tamarind Cashew Dipping Sauce that’s served with the Avocado Egg Rolls is made with 18 ingredients and nearly 20 steps! Amazing!

Every burger is hand-formed and then used for the specific ordered burger. They introduced me to their new Stuffed Cheddar Burger! The Charbroiled Burger Stuffed with Cheddar and American Cheese with Grilled Onions and Special Sauce- it was AMAZING!

The staff at Cheesecake Factory is humble and hardworking!
- Meeting several employees was so interesting! There are a few who actually know how to cook ALL 250+ recipes on the menu - how incredible is that?!?! I met one woman who has been working at Cheesecake Factory for years, started at the bottom and worked her way up. She knew every menu item, how to make it, and now is someone who trains new employees. She won Cheesecake Factory's employee of the year last year, and it was no shock to see why! She was amazing!
- The General Manager was on top of everything, and really great to meet and work with!
- Hearing about all the different menu items from the chef was so interesting, and it was also interesting hearing how different his experience working at Cheesecake Factory compared to other restaurants is. Sounds like all restaurants need to switch over to Cheesecake Factory's made from scratch model!

I was also VERY HAPPY to find out that Cheesecake Factory goes out of their way to calculate exactly how much food they will likely use each day. This majorly reduces waste on their end, however, they work with local food pantries and donate extra food that would otherwise be wasted. This is definitely something I LOVE to hear!

Okay, now for more of the fun! Cheesecake Factory offered the VIP experience to me and six of my friends for lunch! We were able to sample all their new menu items (to die for), and our normal favorites! A few of my friends had never been to Cheesecake Factory, and a few love it and frequent it as much as I do! Everyone definitely came hungry and left stuffed!

Lunch at Cheesecake Factory:

Cheesecake Factory has a handful of new menu items that you are going to want to try ASAP! My absolute favorite? The Lasagna Verde!

This lasagna verde was on a level of deliciousness that I rarely witness at restaurants. I ALWAYS order the same thing when I visit Cheesecake Factory, The Skinny Oriental Chicken Salad (sans chicken), and I am always tempted to try something new, but I always worry about it not being as tasty as my favorite salad...right?!?! Well, I am totally obsessed with this lasagna! It was the most delicious lasagna I have EVER had....seriously!

Cheesecake Factory's Lasagna Verde:

A vegetarian lasagna that even meat eaters will devour!
Made with layers of fresh spinach pasta, mozzarella, parmesan, and fontina cheeses (all hand grated in restaurant), then covered in house-made tomato and mushroom marinara sauces.
Flavor pops like you can't imagine - you HAVE to try this dish.

Favorites off Cheesecake Factory's New Menu Items:

The Egg Roll Sampler - which includes their famous Avocado Egg Rolls, (new) Cheeseburger Spring Rolls, Tex Mex Rolls, and Firecracker Salmon Rolls.
Spicy Shanghai Noodles - Spaghetti with chicken, mushrooms, snow peas, bean sprouts, onions and garlic in a sweet-hot sesame ginger sauce. These noodle were SO tasty, not too spicy, and really the perfect blend of ingredients!
The Pork Belly Sliders were a HUGE hit! Slices of slow roasted smoked pork belly with barbecue sauce, coleslaw and fried pickles on top! Loved the addition of the fried pickle on top! So yummy!

Of course you can't leave Cheesecake Factory without having a slice of one of their famous cheesecakes! But with over THIRTY cheesecakes available, it's extremely hard to decide! I spent about 10 minutes eying the cheesecake case and deciding on what I wanted! I ended up with the Snicker's Cheesecake which was so tasty!

We also tried the Strawberry Shortcake at our table, and the fresh strawberries with sugar biscuits, ice cream, and whipped cream was definitely delicious! I can't wait until summer so I can go sit on Cheesecake Factory's patio and enjoy this with a delicious cocktail! YUM!

I feel very grateful for the opportunity to learn more about Cheesecake Factory's made from scratch approach, and also grateful that I am able to share that with you! If you haven't been to Cheesecake Factory, you need to find the closest location near you and try it out! As you can see, I am obsessed with their flavorful food!

Want to hear more about my amazing time at Cheesecake Factory? Follow me on Instagram and Facebook for more about it!

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Thanks for visiting!

- Allyson

Instant Pot Corn on the Cob (in husk with peeling hack)

Published Apr 18, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful! No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!

When the weather starts getting warmer, I start thinking about corn on the cob! I LOVE having tender, butter, and salt soaked corn on the cob on hot summer days. Now that I have an Instant Pot, I can make corn on the cob in only a few minutes! It comes out perfect every time, and I can easily peel the husk off without any mess, it's awesome! Serve this with Copycat Panera Mac and Cheese, Instant Pot Chicken Wings, or Air Fryer Hamburgers for the perfect meal

How to make corn on the cob (Instant Pot):

Prepare the corn on the cob:
- Snap off the bottom/stem of the corn as short as possible.
- Trim the top of the husk down to about ½ inch from the tip of the corn.
Using a 6qt or 8qt Instant Pot, add water to the bottom (about a cup), add the trivet/steamer rack to the bottom of the pot, then layer the corn IN THE HUSK into the pot.
- In my 6qt. Instant Pot, I usually put 3 ears of corn on the bottom, then 2 more on top. You may be able to fit more if you have an 8qt pot.
Close the top, set Instant Pot to manual for 3 minutes, press start.

The Instant Pot will 'come to pressure' in a few minutes, then you will see the timer start to count down. Once the timer goes off, quick release the pressure valve (careful, steam will be coming out of the top). Once the pressure is released, you can carefully remove the top of the instant pot. Remove the ears of corn carefully and set aside.

Peeling Hack! How to peel corn on the cob:

Once the corn on the cob is slightly cooled, cut the end off the corn (through the husk), about ½ inch above the stem.

Using your fingers, press from the top of the husk (small end), and the corn will start to slide out of the husk (see video a bit further down). It will slide out without any silk attached, and it makes cleanup super easy!

Instant Pot Corn on the cob should stay good in the fridge for up to 5 days after cooking, but I doubt it will last that long!

Different toppings for corn on the cob:

The simple way: corn, butter, and salt is the classic combination for corn on the cob. This combo lets the flavors of the corn shine through, and everyone seems to like it this way!
Mexican Corn on the Cob: Roll the ears of corn in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge. Can also add some chili or cayenne powder if you like it spicy!
Sweet Corn on the Cob: Sprinkle cinnamon sugar over the corn on the cob for a decadent corn dessert!
Guacamole Corn: whip up some homemade guacamole and slather it all over your corn!

However you decide to eat your Instant Pot Corn on the Cob, one thing is true, it will be super flavorful, perfectly cooked, and majorly delicious!

Is corn on the cob healthy?

Yes! Corn has tons of essential nutrients-corn is a rich source of vitamin A, B, E and many minerals! Studies also show that the aleurone and germ, both present in corn, can help prevent atherosclerosis by reducing LDL (bad) cholesterol while not affecting HDL (good) cholesterol. Corn also contains vitamin C and B6, as well as potassium and magnesium, which prevent heart disease! A small ear of corn only has 77 calories and 3 grams of sugar. Its high fiber content aids in digestion. The antioxidants present in it also act as anti-carcinogenic agents and prevent Alzheimer’s disease.

Main dishes to serve corn on the cob with:

Hawaiian Black Bean Burgers are always popular during the summer! BBQ sauce, pineapple, and spicy savory combine for the perfect burger!
Air Fryer Chicken Wings are the best and crispiest wings ever! Done in less than 20 minutes, you’ll never make wings another way again!
Jalapeno Popper Stuffed Burgers are spicy and delicious! Everyone will LOVE these!
Air Fryer BBQ Chicken Wings are smokey and delicious - best of all they are on the table in 20 minutes!
Making juicy chicken legs has never been easier than with the air fryer! These Air Fryer Chicken Legs are done in less than 30 minutes and perfectly crispy and juicy!
This creamy white cheddar macaroni and cheese is the closest copycat recipe to Panera’s Mac and Cheese! So easy to make so delicious!
Instant Pot Chicken Wings are quick, easy, and super moist and delicious! Done in less than 30 minutes with minimal effort, these wings are the perfect appetizer or meal!
Easy BLT Sliders with Avocado Ranch are a quick and tasty meal! Only a handful of ingredients, 15 minutes to make, and super delicious!
Peach Honey BBQ Ribs are tender, juicy, and packed with flavor. They are easy to make so fire up the grill and get ready for some fall-off-the-bone ribs!

I love Instant Pot recipes! Here are a few more you might like:

Instant Pot Enchilada Soup is hearty and delicious, yet low calorie and vegetarian. Most of the ingredients are pantry staples, and it's very inexpensive as well! See options to add meat as well as cook on the stove top or in the slow cooker!
Instant Pot Buffalo Chicken Lettuce wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!
Instant Pot Sweet Potatoes are the perfect easy side dish! Save time using the Instant Pot, then load them up with delicious toppings for a healthy meal! This CRISPY SKIN HACK is AWESOME!!
Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that's perfect on toast, biscuits, or in your favorite dessert!
Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!

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5 from 8 votes

Instant Pot Corn on the Cob

Cook Time

3 mins

Total Time

3 mins

Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful! No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!

Servings: 5

Calories: 77 kcal

Ingredients

5 ears corn on the cob, (feel free to use more)
1 cup water

Instructions

Prep the corn: Snap off the bottom/stem of the corn as short as possible. Trim the top of the husk down to about ½ inch from the tip of the corn.
Using a 6qt or 8qt instant pot, add 1 cup of water to the bottom, then place the trivet/steamer rack in the bottom.
Layer corn ears IN HUSK in the pot. In my 6qt. Instant Pot, I usually put 3 ears on the bottom, then 2 more on top. You may be able to fit more if you have an 8qt pot.
Close the top, make sure valve in sealed, set instant pot to manual for 3 minutes, press start.
When time is up, quick release pressure valve (careful, steam will be coming out of the top). Once the pressure is released, you can carefully remove the top of the instant pot away from you. Remove the ears carefully and set aside.

PEELING HACK

Once the corn on the cob is slightly cooled, cut the end off the corn (through the husk), about ½ inch above the stem.
Using your fingers, press firmly from the top of the husk (small end), and the corn will start to slide out of the husk (see video above). It will slide out without any silk attached, and it makes cleanup super easy!
Serve corn with your favorite toppings! I like melted butter and salt - YUM!

Recipe Video

10+ Cinco de Mayo Mexican Drinks

Published Apr 15, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Cinco de Mayo is a time to splurge on Mexican Drinks and Mexican Food! Here are over 10 delicious Mexican Drinks to try on Cinco de Mayo!

Cinco de Mayo is right around the corner, and from what I have heard, it’s a bigger holiday in the US than it is in Mexico. Kind of funny, however it’s a time when people celebrate and enjoy life! Coming up with great Mexican Drinks on Cinco de Mayo is just part of the fun. I've put together a list of over 10 great Cinco de Mayo Mexican Drinks for you, and there is definitely something for everyone! What is your favorite Cinco de Mayo Mexican Drink?

Blueberry Basil Margaritas are the perfect Mexican Drink for Cinco de Mayo! With fresh blueberries, fresh basil, and the tart and sweet blend from the limeade you have popping flavors! This Blueberry Basil Margarita is awesome because it only takes a few minutes to make and everyone will rave about how delicious it is!

Easy Cranberry Margaritas are a delicious option for Mexican Drinks as well! I have made these several times and the tart cranberry taste combined with the sweet limeade makes for a great Cinco de Mayo cocktail!

The Panchito is actually a virgin cocktail, but you can add rum or tequila to it if you want to make it alcoholic. Combining fresh pineapple, coconut milk and caramel makes this delicious Panchito a great Mexican Drink for kids or adults on Cinco de Mayo!

Pineapple Mojitos are so fresh and delicious! They are the perfect spring and summer cocktail, and they are SUPER easy to whip up. These Mexican drinks are full of fresh pineapple, mint, and lime! Bursting with incredible flavor, everyone will be asking for seconds, thirds, and maybe fourths!

If you like fresh cherries, these Fresh Cherry Mojitos are for you! Take advantage of when cherries re in season and make these delicious Cherry Mojitos!

Frosty Mexican Bulldog Margarita is a homemade blended margarita with a Corona beer flipped up inside of it. This cocktail recipe, made with fresh citrus, is as tasty as it is festive. If you are looking for fun Mexican drinks, add this show stopped to your list!

A fresh Blackberry Margaritas sounds refreshing and perfect for Cinco de Mayo! I love the blackberry puree paired with lime juice and a tad of sugar!

Not a fan of tequila or rum? Try out these Red Wine Sangria with Strawberries which makes for delicious Mexican drinks! Sangria is wonderful as a make ahead option because you can make it the night before and forget about it until it's time to serve this delicious Cinco de Mayo cocktail!

Are you seeing watermelons at the grocery store yet? If so, you need to try these Watermelon Margaritas! Making the perfect Mexican drinks doesn't get easier than these watermelon margaritas! People LOVE this cocktail recipe and how it is SO easy!

Hosting a Cinco de Mayo Bash? Make these Strawberry Basil Margarita POPSICLES! Everyone LOVES these boozy popsicles and they are the perfect party treat! Keep them in the freezer until it's time to eat them!

Don't feel like making popsicles? Check out these Strawberry Basil Margaritas in drink form! Making Mexican drinks is a cinch when you can whip them up in a pitcher and call it a day! The best part, this margarita only has THREE ingredients!

Blueberry Mojitos are a perfect option for Cinco de Mayo! Filled with fresh blueberries, lime, and simple syrup, they are loaded with springtime flavor!

I am sure that you have found some Mexican Drinks that would be the perfect option for your Cinco de Mayo celebration!!! Let me know what you make and I can't wait to hear about them!

Looking for what to eat on Cinco de Mayo?!?! These Cinco de Mayo recipes are great!

You can also connect with me here:

Thanks for visiting!

- Allyson

Instant Pot Buffalo Chicken Lettuce Wraps

Published Apr 10, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Instant Pot Buffalo Chicken Lettuce wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!

Since I was a teenager, I've LOVED Buffalo Chicken anything! In fact, I would literally try to come up with recipes JUST to use buffalo sauce, legit, right? These Instant Pot Buffalo Chicken Lettuce wraps are easy to make, healthy (163 calories per serving AND 28g protein!), and utilize my current favorite appliance, the Instant Pot . Your whole family will love these Buffalo Chicken Lettuce Wraps!

Buffalo Chicken is such a versatile dish! I've already shared some of my favorite buffalo style recipes such as the Buffalo Chicken Sandwich, Air Fryer Buffalo Wings (fast & easy), Instant Pot Buffalo Chicken Dip, and even Air Fryer Buffalo Cauliflower Bites (No Oil)!

Like I mentioned, making these easy Instant Pot Buffalo Chicken wraps takes very little effort or time.

How to make Instant Pot Buffalo Chicken Lettuce Wraps:

Using your Instant Pot, add the chicken breasts, carrots, celery, onion, and buffalo sauce to the instant pot, then cook for 10 minutes on manual.
- You should remember when using the Instant Pot, that the time it takes to cook the recipe (10 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’.
When the recipe is finished, you can either natural release the pressure, which will take about 15 more minutes, or you can quick release the pressure.
Once the time is up, remove the chicken breasts and shred the chicken. Add the chicken back to the pot, then stir to coat with the homemade buffalo sauce.
Load up fresh bib lettuce wraps with the buffalo chicken, grated carrots, and sliced celery if desired. Add delicious homemade ranch or homemade blue cheese dressing (BEST RECIPE EVER RIGHT HERE) to the top!

Are Instant Pot Buffalo Chicken Lettuce Wraps healthy?

Yes! Buffalo Chicken lettuce wraps are seriously low carb (4 net grams), only 162 calories for THREE wraps, and packed with 28 grams of protein!
Instant Pot Buffalo Chicken Lettuce Wraps are definitely a very healthy option for lunch or dinner! These would even be great at a dinner party!
They are also gluten free, paleo, dairy-free, grain-free, and Whole30 compliant! These buffalo chicken lettuce wraps fit into pretty much everyone's diet!

Can I make Buffalo Chicken Lettuce Wraps in the Slow Cooker?

YES! If you would rather have the chicken cooking all day because you are at work or won't be able to pay too much attention to the cook time, making these in the slow cooker is a great solution! I actually have a recipe for Slow Cooker Buffalo Chicken Lettuce Wraps HERE!

Looking for more ways to serve instant pot buffalo chicken?

Use instant pot buffalo chicken in this delicious creamy buffalo chicken lasagna! This is a family favorite!
Need an amazing game day appetizer?! These Buffalo Chicken Fries will be a HIT at your next football party or tailgate!
Looking for a lunch option? This Gluten Free Buffalo Chicken Grilled Cheese is always a hit!

If you like LETTUCE WRAPS, see these other delicious recipes:

My favorite Instant Pot Recipes:

Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
Instant Pot Enchilada Soup is hearty and delicious, yet low calorie and vegetarian. Most of the ingredients are pantry staples, and it's very inexpensive as well! See options to add meat as well as cook on the stove top or in the slow cooker!
Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
The Best Instant Pot Hard Boiled Eggs are so easy to make! Done in a few minutes and super easy to peel, you'll never make them any other way again!
Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
Instant Pot Loaded Mashed Potatoes are full of cheese, bacon, and green onions! Ultra creamy and delicious, these are the best loaded mashed potatoes!
Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful! No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!

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4.88 from 8 votes

Instant Pot Buffalo Chicken Lettuce Wraps

Prep Time

5 mins

Cook Time

10 mins

Come to pressure

10 mins

Total Time

20 mins

Instant Pot Buffalo Chicken Lettuce wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!

Servings: 4 three wrap servings

Calories: 163 kcal

Ingredients

For shredded buffalo chicken

1.25 lbs boneless skinless chicken breast
2 stalks celery, diced
1 small onion, diced
1 medium carrot, diced
1 cup buffalo wing sauce , see notes for homemade recipe

For serving

12 bib lettuce leaves
1 medium carrot, grated
1 stalk celery, diced
ranch or blue cheese dressing

Instructions

For chicken

Using the Instant Pot, add chicken breasts, celery, carrot, onion, and buffalo sauce. Lightly stir to get sauce under the chicken. Close lid, seal pressure valve, and set on manual for 10 minutes. Start.
When time is up, either naturally release pressure, or manually release it by flipping the valve (careful!). Remove the lid, then remove the chicken breasts and place on a cutting board. Using 2 forks, shred the chicken. Add shredded chicken back to the pot with the buffalo sauce mixture; stir to coat.

For serving

Scoop ¼ to ⅓ cup of chicken into each lettuce wrap, top with grated carrots and diced celery if desired. Add ranch or blue cheese* over the top of the chicken. Serve immediately!

Recipe Video

Recipe Notes

*Nutritional information does not include ranch or blue cheese topping.

163 calories, 4g fat, 6g carb, 4g fiber, 28g protein.

Homemade Buffalo Sauce recipe HERE.

Southwest Pizza (Vegetarian)

Published Apr 9, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Making homemade pizza is a cinch with pre-made dough and healthy fresh ingredients! This Southwest Pizza is loaded with beans, corn, tomatoes, red onion, and a lime cream!

Making pizza at home is such a comfort for me. I love making vegetarian pizzas, and this Southwest Pizza is a staple in our house. Sometimes I make the pizza dough homemade, but when I am in a time crunch I will just pickup a pre-made ball of dough from the grocery store.

I love how this Southwest Pizza comes together in just minutes, takes only a few minutes to cook, and then is ready for dinner!

How to make Southwest Pizza:

Gather all your ingredients.
Add the black beans, green chilies, and spices to a food processor or blender and process until you have a smooth paste. Alternatively, you could heat up the beans and then add the spices and chilies to a bowl, then smash with the back of a fork until you have a thicker paste.
Smooth the paste over the rolled out dough, then top with all the fresh ingredients.
Cook and voila - the Southwest Pizza is ready for dinner!

Is Southwest Pizza Healthy?

Yes! Southwest pizza is a healthier pizza option because it is full of fresh vegetables! It is packed with protein from the black beans, and then topped with nutrient rich vegetables! If you want to make it even more healthy, you can use a whole wheat crust as the base of your pizza!

Things you might need to make Southwest Pizza:

A rolling pin will help roll out the dough, along with cornmeal to go under the dough to prevent it from sticking to the baking sheet.
I like a large baking sheet so I can roll out the dough in a long rectangle or oval shape.
A food processor will help make the bean paste. I like this one because it scrapes down the sides as it processes.
I love using a sharp santoku knife to cut all of the vegetables. Nothing sticks to this type of knife so it makes preparing the vegetables for the Southwest Pizza super easy!

Another delicious spin on pizza is this recipe for Spinach Tomato Ranch Pizza!

If you like the flavors of Southwest recipes as much as I do, you need to try these other recipes!

Southwestern Salad with Jalapeno Ranch is mouthwatering delicious! You probably have most of these ingredients at home!
Southwestern Stuffed Zucchini Boats are easy, delicious, and majorly healthy! Only 127 calories per serving!!!
Southwestern Stuffed sweet potatoes are full of beans, corn, and spices! A dash of lime and cilantro and you have one kicked up healthy meal! These bad boys only have 230 calories for a WHOLE (2 halves) potato!!!
Southwestern Flatbreads are very similar to Southwest pizza, however these are individual versions bakes on delicious Indian Naan bread! You can even make easy homemade naan to go along with these flatbreads!

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4.75 from 4 votes

Southwest Pizza

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Making homemade pizza is a cinch with pre-made dough and healthy fresh ingredients! This Southwest Pizza is loaded with beans, corn, tomatoes, red onion, and a lime cream!

Servings: 4 two slice servings

Ingredients

1 lb ball store-bought or homemade pizza dough
14 oz can reduced sodium black beans drained and rinsed
2 TBS Canned Fire Roasted Green Chilies found in the ethnic section
½ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon salt
1 teaspoon olive oil
1 small tomato diced
1 small red onion diced
½ cup frozen corn kernels
½ cup Monterrey jack cheese, grates
½ cup cheddar cheese, grated
1 handful cilantro, chopped
3 stalks green onion, chopped
2 TBS light sour cream or Greek yogurt
1 TBS lime juice

Instructions

Preheat oven to 450° F. Place a pizza stone or baking sheet on the middle rack to pre-heat with the oven.
Using parchment paper, sprinkle cornmeal around the top (this prevents sticking), and place the dough into the center. Press or roll the pizza dough as thin as you like it.
Using a food processor, add black beans, green chilies, chili powder, cumin, salt, and olive oil to the bowl, and process until smooth.
Spread the black bean mixture over the top of the dough, leaving a 'crust' around the edges. Add diced tomatoes, red onion, and frozen corn. Slide the whole pizza into the oven on the baking sheet or pizza stone.
Bake for 10 minutes or until edges of the pizza are just starting to turn golden. Remove the pizza, sprinkle the the cheese and green onions on top, and bake for another 3-5 minutes until the cheese is completely melted. Remove from oven, set aside.
In a small bowl, mix sour cream or Greek yogurt with lime juice. Drizzle mixture over the top of the pizza. Add chopped cilantro on top if desired.
Cut into 8 slices and serve immediately!

Thai Lettuce Wraps (Instant Pot or Slow Cooker)

Published Mar 28, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Thai Lettuce Wraps can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!

I love simple meals like these Instant Pot Thai Lettuce Wraps because they are easy, delicious, and take practically no time to cook! The Thai Peanut Sauce on the pork lettuce wrap is unbelievably juicy and flavorful. You can use pork or chicken in this healthy easy recipe, they are both equally delicious.

With only a handful of ingredients in Thai Lettuce Cups, you probably have everything in your pantry and will just need to grab the meat and red peppers. I love using my Instant Pot because it reducing cooking time drastically without losing any of the flavor! I recommend the 6qt Instant Pot for this recipe, however the 8qt instant pot would be great as well!

How to make Pork Thai Lettuce Cups in the Instant Pot:

**Scroll all the way down for full ingredient list and directions**

Mix together the Thai sauce. Add the pork, red peppers, and sauce to the Instant Pot. Cook on manual pressure for 30 minutes, then naturally release the pressure for 10 minutes. Release the rest of the pressure manually (flip the switch), then carefully open the top.
Remove the pork and shred it using 2 forks or a stand mixer. Add a cornstarch slurry and peanut butter to the instant pot, set the temperture on saute to bring it to a boil. Once boiling, turn the heat off and add the shredded pork back to the pot.
Serve Thai pork in lettuce wraps topped with sesame seeds.

How to make Chicken Thai Lettuce Cups in the Instant Pot:

The instructions stay the same as the pork version, however if using the instant pot, you will reduce the cooking time.
Place 2lbs chicken breasts into the instant pot with the red peppers and sauce. Set manual for 10 minutes. After the 10 minutes cook time is up, let the pressure release naturally for 10 minutes. Release the rest of the pressure manually (flip the switch).
Follow the remaining instructions by shredding the chicken etc.

How to make SLOW COOKER Thai Pork or Thai Chicken:

Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
Cover and cook on low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Use a fork to shred pork. Return the pork to the slow cooker, and cook 10 minutes more.
Pour into a serving dish and sprinkle with peanuts to garnish (optional).

Is Thai Chicken or Thai Pork Spicy?

The spice level of Thai chicken or Thai pork will depend on how much red pepper flakes you add to the recipe. If you want the spice level mild, don't add as much as listed. For average spice, follow the directions. For more spiciness, add more red pepper or a bit of sriracha to top the lettuce wraps.

What to serve with Thai Lettuce Wraps:

Cook up some easy brown or white rice in the instant pot, and serve alongside the lettuce wraps.
Quinoa fried rice would be delicious with this healthy dinner!
Spicy Green Beans would make a delicious side dish to the Thai Pork Lettuce Wraps.

More of my Favorite Instant Pot Recipes:

Instant Pot Buffalo Chicken Lettuce wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food

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5 from 7 votes

Instant Pot Thai Lettuce Wraps

Thai Lettuce Wraps can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!

Servings: 4 three wrap servings

Ingredients

½ cup teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic minced
½ cup chicken or vegetable broth
1 TBS oil
2 red bell peppers, seeded and sliced into strips
2 lbs boneless pork tenderloin**, cut into 2 inch chunks
½ cup reduced fat creamy peanut butter
1 TBS water
1 heaping TBS cornstarch
12-15 lettuce wraps I like bib lettuce
sesame seeds

Instructions

For the sauce:

In a small bowl, add teriyaki sauce, rice vinegar, red pepper flakes, broth, and garlic; whisk to combine, set aside.
In the instant pot, add oil, pork, red peppers, then pour the sauce over the top.
Close the top of the instant pot, and make sure the valve is in the sealed position. Set to manual for 30 minutes**.
Once the time is up, let the pressure naturally release for 10 minutes (so don't touch the switch). After 10 minutes, manually release the rest of the pressure. Open the top of the pot carefully. Remove the pork and shred.
Turn instant pot to saute mode. Mix cornstarch and water in a small cup, then add to the sauce in the instant pot. Add peanut butter and stir until combined. Allow the mixture to come up to a simmer. Add shredded pork back to mixture, stir to combine.
To serve, scoop into lettuce cups and sprinkle sesame seeds over the top. Enjoy!

Recipe Video

Recipe Notes

NOTE: If cooking with chicken - use 2lbs of chicken breasts. Set the Instant Pot to 10 minutes on manual. After the cook time is over, let the pressure naturally release for 10 minutes, then release the rest manually (flip the switch). Continue with above directions for the rest of recipe.

Zucchini Lasagna (One Pot)

Published Mar 26, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

One Pot Zucchini Lasagna is the perfect low carb lasagna! Traditional lasagna flavors paired with healthy zucchini slices makes a delicious dinner!

When looking to eat healthier, there are a lot of easy substitutes for not so healthy things. I LOVE lasagna, but I don't love all the carbohydrates from the noodles. I love substituting 'zoodles' or zucchini noodles for pasta, and it makes for a really tasty and healthy replacement. This One Pot Zucchini Lasagna is the perfect weeknight meal. It feels indulgent, but it only takes minutes to cook up and is a great healthy meal!

I have shared in previous posts that I've made a lifestyle change over the past few years and have worked very hard to lose 40 pounds. Not only do I workout and teach Zumba classes multiple times a week, but I also keep track of everything I eat and aim to have a healthy diet by making healthier, smarter choices.

I typically need to be careful with my dinner. I need to have a meal that includes veggies or salads, and be careful with portion control. Sometimes when I come home from the gym at night I am starving, and I can definitely go overboard. By having stricter portion control, and replacing heavy carbohydrates (like pasta) with healthier choices like zucchini noodles, I will have better luck keeping things in check. One Pot Zucchini Lasagna is the perfect balanced meal choice for me.

Another important factor in tracking meals and staying on track is MEAL PLANNING!!!

Why meal planning is important:

Meal planning 5-7 dinners a week is vital for staying on track. Shop for all meals on one day, and stick to your plan. You won't be tempted to stop at the drive-thru or pick up a less healthy option.
Meal planning helps save money. When you aren't grabbing random things at the grocery store, and you actually have a list and recipes to correlate to what you are buying, you save money. Food items do not go wasted in the fridge and you utilize what you purchase.

I like that this One Pot Zucchini Lasagna is a healthy meal I can feel good about eating and feeding my family. Add this to your weekly meal plan and see how good it is for yourself!

Like healthy recipes as much as I do? Check out these other recipes from Domestic Superhero:

Broccoli Cheese Stuffed Spaghetti Squash has only 314 calories per servings, is extremely delicious, and super easy to make! Everyone will love it!
One Pot Spicy Thai Zoodles are the perfect healthy meal! Substitute zucchini noodles for pasta for only 162 calories PER SERVING! So amazing!
Slow Cooker Chicken Tortilla Soup is the perfect healthy comfort food. Set it and forget it; this soup is going to become a regular in your dinner rotation!

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5 from 3 votes

Zoodle Lasagna Recipe

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

One Pot Zucchini Lasagna is the perfect low carb lasagna! Traditional lasagna flavors paired with healthy zucchini slices makes a delicious dinner!

Course: Main Course

Servings: 4

Calories: 400 kcal

Ingredients

1 zucchini peeled into strips
1 lb lean ground beef
1 medium yellow onion
2 cloves garlic
16 ounces mushrooms
2 TBS tomato Paste
28 ounces diced tomatoes no salt added
⅛ teaspoon pepper
⅛ teaspoon salt
6 ounces spinach leaves
½ cup part skim ricotta
3 ounces mozzarella cheese part skim
handful of fresh basil leaves

Instructions

Add beef to a dutch oven or large skillet over medium/high heat. Cook for 5 minutes, then break apart and cook 2 more minutes. Add onions, garlic, mushrooms and cook for 3-4 minutes, stirring frequently.
Add tomato paste, diced tomatoes (including liquid), pepper, and salt. Stir to combine, bring to a boil and then reduce heat to simmer. Cover and cook for 5 minutes.
Add spinach leaves and zucchini noodles, stir gently until spinach leaves are wilted; about 1 minute. Add mozzarella cheese; stir to combine. Turn off heat.
Add ricotta cheese in dollops around the top of the zucchini lasagna; cover and let sit for 2 minutes.
Serve and top with fresh basil leaves. Enjoy!

Recipe Notes

Calories: 400 Protein: 41g Carbohydrate: 20g Fat: 19g Fiber: 7g

Vegetarian Tacos

Published Mar 22, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

These vegetarian tacos are loaded with fresh sweet potatoes, jalapeno, pico de gallo, and avocado and then wrapped in a warm charred corn tortilla. These are the best vegetable tacos!

Now that it's starting to get warmer outside, I love making vegetarian tacos! They make a great dinner or lunch, and you save calories by leaving the meat out. These vegetarian tacos would be great for meatless Monday, taco Tuesday, or a fun get together with friends. Filled with delicious sweet potatoes and avocado, these are sure to be a hit! Today's post is sponsored by Lava Soap®, but as always all opinions are my own.

I love making these vegetarian tacos because they are absolutely delicious, but they are also so easy to whip up. They come together in only 25 minutes and you have a healthy dinner for your family or friends.

How to make Vegetarian Tacos:

Once all the ingredients are prepped, place a large skillet over medium heat. Add oil, heat for a minute, then add the sweet potatoes and some spices. Cook the sweet potatoes, stirring frequently, for about 7 minutes or until tender.
Turn the heat off and add the jalapeno and garlic; stir to combine and heat through.
Cut the avocado in half, remove the pit, then slice into thin slices. I like using my avocado slicer.
If you have a gas cook top stove, heat your corn tortillas but holding them directly over the open flame, using tongs to hold the tortillas so you don't get burnt. If you don't have a gas burner, place the tortillas under the broiler for a minute or 2, watching carefully so they don't burn.

For these vegetarian tacos, you can use homemade or store-bought pico de gallo. I like making it homemade, but feel free to pickup in the produce section of most grocery stores if you are running short on time.

How to make Homemade Pico De Gallo (recipe):

Ingredients:
- 3 tomatoes, chopped
- ¼ small onion, diced
- small handful cilantro, chopped
- 1 TBS chopped jalapeno
- juice from ½ a lime
- ½ teaspoon garlic
- dash of salt
Directions:
- Add tomatoes, onion, cilantro, jalapeno, lime juice, garlic, and salt to a small bowl. Stir to combine. Refrigerate at least 20 minutes before serving.

Interesting in switching the ingredients in Vegetarian Tacos?

What vegetables to put in Vegetarian Tacos:

I love the combination of sweet potatoes, jalapeno, and avocados in this version, but you could add a few other things as well.
- Looking for more protein? Add black beans or tofu to these vegetarian tacos.
- Want to reduce the carbs? Leave out the sweet potatoes and use chopped zucchini, shredded carrots, and mushrooms in a lower carb version of vegetarian tacos.
Not a vegetable, but these tacos would be great for breakfast! Cook up some scrambled eggs and add them to the sweet potato filling for a delicious vegetarian breakfast taco.

More Healthy Mexican Recipes:

Mexican Baked Eggs are cooked in one skillet and make a delicious breakfast or dinner! Low calorie and high protein, it’s the perfect healthy meal.
Slow Cooker Chicken Tortilla Soup is the perfect healthy comfort food. Set it and forget it; this soup is going to become a regular in your dinner rotation!
Mexican Street Corn Salad is a take on the popular Elotes recipe; delicious corn smothered in a spicy dressing and topped with vibrant pops of flavor! This would be great served alongside the vegetarian tacos.
Black Bean Crispy Tacos are the perfect easy meal!

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5 from 2 votes

Vegetarian Tacos

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

These vegetarian tacos are loaded with fresh sweet potatoes, jalapeno, pico de gallo, and avocado and then wrapped in a warm charred corn tortilla. These are the best vegetable tacos!

Servings: 6 2 taco servings

Calories: 327 kcal

Ingredients

2 TBS canola or olive oil
24 ounces sweet potatoes, slices and cut into ½ inch peices
1 medium jalapeno, seeded and diced
1 TBS minced garlic about 2 cloves
⅛ teaspoon salt
⅛ teaspoon ground black pepper
¼ teaspoon ground cumin
2 medium avocado
12 small corn tortillas
pico de gallo for topping
sour cream or greek yogurt for topping

Instructions

In a large skillet over medium high heat, add oil and heat for 1 minute. Add sweet potatoes and saute for 6-8 minutes or until tender. Remove from heat.
Add jalapeno, garlic, salt, pepper, and cumin; stir to combine. Set aside.
Over a gas burner using tongs to hold each corn tortilla, gently char the tortilla to get a nice burn on it. If you don't have a gas burner, place the tortillas on the rack inside the oven and broil for 1-2 minutes, watching closely so they don't burn.
To serve: Top each tortilla with sweet potato mixture, avocado, and pico de gallo. If desired, top with sour cream or Greek yogurt (or serve on side).

Easy Homemade Bread Bowls

Published Mar 15, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

With only a handful of ingredients, this Easy Homemade Bread Bowl recipe is simple, tasty, and freezes well. Fill with your favorite soup, like Broccoli Cheddar, and dinner is served!

Instant Pot Potato Soup makes a great filling for these Easy Homemade Bread Bowls which are made with only a handful of ingredients. These Easy Homemade Bread Bowls are perfect for when you want to indulge at home, and not break the bank at a restaurant. Pair this delicious homemade bread bowl with some hearty soup, and you have a winning meal! I love using them for Hamburger Soup, Beef Chili Recipe, Chicken Mushroom soup or Loaded Cauliflower Soup also!

How to make the Easy Homemade Bread Bowl recipe:

**scroll down for full ingredients list and printable directions**

Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast. Let the yeast dissolve for a few minutes until yeast becomes foamy (You only have to do this step if you are using regular yeast, not fast acting. If you are using fast acting, just sprinkle it in the water and move to next step, no waiting needed). Add butter, sugar, and salt, then mix well.
On the lowest speed, slowly add the flour until completely combined. Remove paddle attachment and insert the dough hook. On a medium/high setting, 'knead' the dough for 4-5 minutes or until smooth. Place the dough into an oiled bowl, then cover with a damp kitchen towel. Let the bread sit for 45 minutes in a warm dry place.
Remove the towel and punch the dough down in the center. Remove from the bowl and cut into 6 even sections. Form each section into a small ball. Place the dough balls on a lightly greased baking sheet, a few inches apart. Cover loosely with damp towel, and allow to rise again for 40 minutes.
Brush an egg wash all over the tops and sides of the bread bowls, then sprinkle with your favorite herbs. I like oregano and thyme.
Place in a preheated (400 degrees) oven, and bake for 15 minutes. Remove and brush again with the egg wash. Place back in oven and bake 10-15 additional minutes, or until tops are browned and slightly crisped. Remove and cool on a wire rack.

Once the bread bowls have cooled off, you can cut a pocket out of the top center, and then pour the soup into the bread bowl.

Soup ideas for the Bread Bowls:

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4.97 from 27 votes

Easy Homemade Bread Bowl Recipe

Prep Time

15 mins

Cook Time

30 mins

rising time

1 hr 30 mins

Total Time

45 mins

With only a handful of ingredients, this Easy Homemade Bread Bowl recipe is simple, tasty, and freezes well. Fill with your favorite soup, like Broccoli Cheddar, and dinner is served!

Servings: 6 bread bowls

Ingredients

2 cups warm water, + 4 TBS water
2 packages active dry yeast or 4 ½ teaspoon fast acting yeast
½ cup butter, melted
2 TBS granulated sugar
3 teaspoon salt
6 ½ cups bread flour
1 egg white

Instructions

Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast. Let dissolve for a few minutes until yeast becomes foamy (You only have to do this step if you are using regular yeast, not fast acting. If you are using fast acting, just sprinkle it in the water and move to next step, no waiting needed).
Add melted butter, sugar and salt and mix until combined. Gradually add flour.
Once combined, allow your mixer to knead the dough for about 5 minutes (you could do this by hand if you weren't using a mixer).
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Punch dough down, and divide into 6 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover with damp towel and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees F. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Sprinkle with any seasonings you may like (I use thyme and oregano).
Bake in preheated oven (400 degrees F) for 15 minutes, remove, and brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
To make bowls: Cut a ½ inch thick slice from top of each loaf; scoop out centers, leaving ¾-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Instant Pot Roasted Red Pepper Soup

Published Mar 7, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!

I have been making so much in my Instant Pot lately, I just LOVE it! This Instant Pot Roasted Red Pepper Soup is easy to make, comes together in minutes, and is majorly delicious! Not only that, but it's healthy too! Adding grilled cheese croutons makes this soup seriously delectable and hearty enough for lunch or dinner. Want some meat? Add some ham or turkey to your grilled cheese croutons! Make sure you scroll all the way down to see directions for Roasted Red Pepper Soup in the Instant Pot, Slow Cooker, or stovetop! Today's post is sponsored by Tuttorosso, but all opinions are my own.

Using Tuttorosso San Marzano Tomatoes in this recipe really makes the flavor pop! Their tomatoes are freshly canned and hold up better than all other canned tomatoes. The quality is great, and I love having multiple cans in my pantry so that I can grab one whenever a recipe calls for tomatoes!

Roasted Red Pepper Soup is VERY low calorie, at only 70 calories per cup of soup. This is why I recommend making a hearty grilled cheese to go along with the soup, because it will add more nutrients for the meal. The soup has tons of vitamin A and vitamin C, so is perfect for those cool winter months!

How to make Roasted Red Pepper Soup in the Instant Pot:

Dice up all the vegetables that are called for in the recipe and place them in the Instant Pot. Add the vegetable or chicken stock, Tuttorosso San Marzano Diced Tomatoes, garlic, tomato paste, roasted red peppers, and sugar. Gently mix everything.
Close the Instant Pot and switch the setting to manual and put the timer on 7 minutes.
Once the timer is done, using a hand blender puree the soup. If you don't have a hand blender, you can transfer the soup to a regular blender and blend. Add milk and stir to combine.
Make the grilled cheese croutons, chop them up and place on top of the soup!

Using the Instant Pot for Roasted Red Pepper Soup:

You should remember when using the Instant Pot, that the time it takes to cook the recipe (7 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’.

Since this is a soup it has a lot of liquid. In order for the pot to "come to pressure", it needs to heat all of the liquid, which can take some time. For me, it took about 10 minutes to the pot to 'come to pressure'. Once it comes to pressure, the cook time will start to count down.
When the recipe is finished, you can either natural release the pressure, which will take about 15 more minutes, or you can quick release the pressure.
- I opted to quick release the pressure, and I had to be VERY careful because some liquid comes out of the pressure release. I recommend placing a hand towel loosely over the top of the release so that liquid doesn't fly everywhere.
- You can avoid this by doing the natural release, but if you are in a rush to eat, you can do the quick release.

How to make Roasted Red Pepper Soup on the stovetop:

Add all vegetables and garlic (not tomatoes or red peppers) that are called for in the recipe and place them in a stock pot over medium heat. Cook for 3-4 minutes or until vegetables are beginning to get tender. Add the vegetable or chicken stock, Tuttorosso San Marzano Diced Tomatoes, tomato paste, roasted red peppers, and sugar. Gently mix everything.
Cover the pot and bring to a boil. Boil for 5 minutes, then reduce heat to a simmer. Cook 20 minutes over low heat, stirring occasionally.
Remove top, using a hand blender puree the soup. If you don't have a hand blender, you can transfer the soup to a regular blender and blend. Add milk and stir to combine.

How to Make Roasted Red Pepper Soup in the Slow Cooker:

Add everything except the milk to the slow cooker. Cover and place on high heat for 4 hours. Need more time? Turn on low and cook for 6-7 hours.
Remove top, add milk, then use the hand blender to puree the soup.

How to freeze Roasted Red Pepper Soup:

Once the cooked Roasted Red Pepper Soup has cooled. Place 4 cups into a freezer safe quart sized ziplock bag. Place side down in the freezer, laying flat. Repeat for remaining soup.
Once the cooked Roasted Red Pepper Soup has cooled. Place 4 cups into a freezer safe bag. Place side down in the freezer, laying flat. Repeat for remaining soup.
To heat and serve: either remove from freezer the night before, and let defrost in the fridge, or place frozen soup (out of bag) into a pot over medium heat on the stove.
To heat and serve: either remove from freezer the night before, and let defrost in the fridge, or place frozen soup (out of bag) into a pot over medium heat on the stove.

My favorite Instant Pot Recipes:

Instant Pot Enchilada Soup is hearty and delicious, yet low calorie and vegetarian. Most of the ingredients are pantry staples, and it's very inexpensive as well! See options to add meat as well as cook on the stove top or in the slow cooker!
Instant Pot Buffalo Chicken Lettuce wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
Best vegetarian instant pot recipes; From side dishes to main dishes, and a variety of cuisines, there is definitely something for everyone!
Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food
Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!

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5 from 4 votes

Instant Pot Roasted Red Pepper Soup

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!

Servings: 4 -2 cup servings

Calories: 140 kcal

Ingredients

1 medium onion finely chopped
2 medium carrots finely chopped
1 celery stalk finely chopped
2 cloves garlic minced
5 cups low sodium vegetable or chicken stock
28 oz Tuttorosso San Marzano Diced Tomatoes, with liquid
12 oz roasted red peppers, drained
3 TBS tomato paste
2 teaspoon sugar
½ cup milk, I used 2%
2 grilled cheese sandwiches cut into “croutons” – I used havarti cheese

Instructions

Place onions, celery, and carrots into the Instant Pot. Add the vegetable or chicken stock, Tuttorosso San Marzano Diced Tomatoes, garlic, tomato paste, roasted red peppers, and sugar. Gently mix everything.
Close the Instant Pot and switch the setting to manual and put the timer on 7 minutes. Once the timer is done, quick release the pressure (toss a towel over the release valve so soup doesn't fly everywhere).
Open the lid. Add milk to soup. Using a hand blender puree the soup. If you don't have a hand blender, you can transfer the soup to a regular blender and blend.
Make the grilled cheese croutons. For 2 sandwiches you need 4 slices of thick sliced bread, 4 slices of cheese (I like havarti), and butter.
Season the soup with salt and pepper, garnish with croutons, and serve.

Recipe Video

Recipe Notes

Tip: I use my food processor grating attachment to 'chop' all my veggies. I throw all of them in, and let it do it's job...this saves lots of prep time, and since it's a soup and is later pureed, the consistency of the veggies is fine.

Looking for more soups?

Things you might need to make this recipe:

Immersion Blender - makes blending the soup so easy and quick!
Stock Pot - You need a big pot to make this soup. Double or triple the recipe and freeze extra for later!
Santoku Knife - makes chopping all those veggies super easy!
Slow Cooker: If you want to make the slow cooker version of Roasted Red Pepper Soup.
Instant Pot: If you want to make the Instant Pot version of the soup.

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Thanks for visiting!

- Allyson

Oatmeal Raisin Cookie Protein Shake

Published Mar 2, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

With 17 grams of protein this Oatmeal Raisin Cookie Protein Shake is the perfect post workout shake! Not to mention it tastes like a decadent treat!

Coming up with delicious yet healthy protein shakes is always a daunting task. However, Herbalife Nutrition’s versatile shakes and a few other ingredients, it's easy to make a standout shake. This Oatmeal Raisin Cookie Protein Shake is not like any other protein shake you've ever tried. It's delicious, easy to make, and tastes like a shake you would have for dessert. Today’s post is sponsored by Herbalife Nutrition, however all opinions are my own.

How to make the Oatmeal Raisin Cookie Protein Shake:

Roundup your ingredients including the Herbalife Nutrition Vanilla Protein Drink Mix and Herbalife Formula 1 Vanilla .
We will use a few spices including nutmeg and cinnamon to give a delicious cookie flavor.
Within the shake we will mix oats, maple syrup, and water.
Add everything to your mixing cup, then add water and ice. Shake shake shake, add some raisins to the top, and you are good to go!

When to drink the Oatmeal Raisin Cookie Shake:

As a Zumba instructor, I put together everything for this shake before I go to the gym. I leave the water out, and once my workout is done, I add the water and then drink on the way home. I find this to be a great post workout snack because it offers protein to help repair my muscles, and also has carbohydrates which helps to replenish the carbohydrate stores in my body.
If you do sports, workout at the gym, or even just like running, this is a great option for you to drink after your workout.

Why a Post-Workout Protein Shake?

It provides plenty of carbohydrates to help replenish carbohydrate stores in the body.
The protein in the oatmeal raisin cookie shake helps with muscle recovery.
Other great things to eat after a workout would be high-fiber/high protein cereal with milk and fruit, yogurt with fruit, or a small (or half) sandwich of lean protein (like turkey) on whole grain bread.

Why I love Herbalife Nutrition protein shakes and teas:

The taste of Herbalife Nutrition Vanilla Protein Drink Mix and Herbalife Formula 1 Vanilla are great! Even without any additions to the shakes, they taste delicious.
Herbalife Nutrition has several Formula 1 flavor choices including my favorites, Cookies and Cream, Dutch Chocolate, and Café Latte.
Herbalife Nutrition’s Herbal Tea Concentrate is a lifesaver in my day to day routine. I love stirring up a cup in the morning, with lunch, and then before I workout. The caffeine helps me feel energized before I teach my Zumba classes in the evening.
It’s easy to track calories and nutrients when I use Herbalife Nutrition’s products. Using apps, like Myfitnesspal, I can just scan the code on the package and it pops into my daily log.

Have you tried Herbalife Nutrition? What products do you like the best? I am still trying all of their shakes, but I have yet to find one I don't like!

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5 from 1 vote

Oatmeal Raisin Cookie Shake

Prep Time

5 mins

Total Time

5 mins

With 17 grams of protein this Oatmeal Raisin Cookie Protein Shake is the perfect post workout shake! Not to mention it tastes like a decadent treat!

Servings: 1 drink

Calories: 190 kcal

Ingredients

1 scoop Herbalife Nutrition Vanilla Protein Drink Mix
2 scoops Herbalife Nutrition Formula 1 Vanilla
250 ml water
1 TBS oats
1 teaspoon maple syrup
¼ teaspoon nutmeg
¼ teaspoon cinnamon
1 TBS raisins

Instructions

Excluding the raisins, mix all ingredients in a blender bottle with water and ice; shake for a minute to combine everything and break up chunks. Serve topped with raisins.

Recipe Notes

Calories: 190 Protein: 17g Carbohydrate: 28g Fat: 2.5g Fiber: 3.5g

To learn more about Herbalife Nutrition, visit their website.

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Thanks for visiting!

- Allyson

This is a sponsored conversation written by me on behalf of Herbalife Nutrition. The opinions and text are all mine.

Instant Pot Hard Boiled Egg Loaf (with major cutting hack)

Published Feb 27, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

In five minutes you can have a whole bunch of hard boiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!

Making hard boiled eggs in the Instant Pot is EASY. I use them all the time in my salads, as snacks, or in my kid's lunches. However, if you are going to need A LOT of hard boiled eggs, you HAVE to try this Instant Pot Hard Boiled Egg Loaf. Making an egg loaf means no peeling the hard boiled eggs and no fuss! Making the instant pot hard boiled egg loaf takes only 5 minutes, and is an awesome instant pot hack! I love using these no peel eggs in my favorite Classic Egg Salad recipe and my No Mayo Avocado Egg Salad! Don't want to make an egg loaf? Checkout how to make The Best Instant Pot Hard Boiled Eggs!

How to make Instant Pot Hard Boiled Egg Loaf:

Using a small bowl or baking dish sprayed with nonstick spray, crack the eggs into the bowl. I used 8 eggs, but you could do more if you need more.
Place 1 cup of water into the instant pot. Place steam rack into the bottom of the pot, and place the bowl on top of the steam rack.
Close the instant pot and make sure the pressure release is in the sealed position. Cook on manual or high pressure for 5 minutes. When the time is up, allow the instant pot hard boiled egg loaf to natural release the pressure for 5 more minutes, then release the remaining pressure.
- If you are using a smaller bowl (less than 7 inches) or more than 8 eggs, you may need to add 2-3 more minutes.
Carefully remove the bowl from the instant pot (this is why a removable steam rack with handles comes in handy) from the IP, and slide the eggs onto a cutting board.
Chop the hard boiled eggs up! Don't want to CHOP up the eggs? Use a cheese grater to grate the eggs, use a pastry blender to slice the eggs, or use a wire rack and PUSH the eggs through! All awesome HACKS!

Tips for making Instant Pot Hard Boiled Egg Loaf:

You should remember when using the Instant Pot, that the time it takes to cook the recipe (5 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’.
Be sure to spray the dish you use to cook the eggs with nonstick spray. If you don't, it will be a mess to remove them. Spraying the dish slightly allows the eggs to side right out!
You need to use an oven safe baking dish inside your instant pot. I like this 24 ounce dish that is 7 inches in diameter. This will fit in the 6qt or 8qt Instant Pot models.
Use a removable steam rack inside your Instant Pot. A removable steam rack has handles that allows you to pull the bowl out on the rack, making it super easy to remove. I like this silicone removable steam rack.
I have a 6qt. Instant Pot that I make the Instant Pot Hard Boiled Egg loaf in, but you could also use the 8qt. Instant pot. I suggest the 8 quart instant pot if you have a bigger family.

Recipes to use the Instant Pot Hard Boiled Egg Loaf:

Classic Egg Salad is the perfect lunch or dinner; light, delicious, and has tons of modification options! This is the best and easiest Egg Salad recipe!
NO MAYO Avocado Egg Salad is the healthiest version of Egg Salad! Cut out the fatty mayonnaise by using creamy avocado and Greek yogurt for the best egg salad!
The Most Amazing Instant Pot Potato Salad- This is the most amazing Instant Pot potato salad you’ll ever make in just 5 minutes! Loaded with eggs and pickles it’s the perfect side dish to any meal.
Perfect Pesto Egg Salad- This crowd pleasing (mayo-free) Perfect Pesto Egg Salad will knock your socks off. 5 simple ingredients and you have yourself and light, flavorful lunch that is great any time of year.
Pair these eggs with the BEST Air Fryer Bacon or Microwave Bacon!

More of my favorite Instant Pot Recipes:

Instant Pot Buffalo Chicken Lettuce wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
Best vegetarian instant pot recipes; From side dishes to main dishes, and a variety of cuisines, there is definitely something for everyone!
Instant Pot Loaded Mashed Potatoes are full of cheese, bacon, and green onions! Ultra creamy and delicious, these are the best loaded mashed potatoes!
Instant Pot Garlic Hummus has only a handful of ingredients! Save money and know exactly what’s in your food with this recipe!
Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
Instant Pot Chicken Noodle Soup - Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food.
Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
Instant Pot Loaded Cauliflower Soup - It is rich, creamy, and delicious and has all of the comforting flavors of a loaded baked potato!

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4.83 from 17 votes

Instant Pot Hard Boiled Egg Loaf

In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!

Servings: 2 cups chopped eggs

Ingredients

non stick spray
8-12 large eggs

Instructions

Using a 7 inch oven safe small bowl or baking dish sprayed with nonstick spray, crack the eggs into the bowl.
Place 1 cup of water into the instant pot. Place steam rack into the bottom of the instant pot, and place the bowl on top of the steam rack.
Close the instant pot and make sure the pressure release is in the sealed position. Cook on manual or high pressure for 5 minutes.
When the time is up, allow the instant pot hard boiled egg loaf to natural release the pressure for 5 more minutes, then flip the switch to release the remaining pressure.
Carefully remove the bowl from the instant pot (this is why a removable steam rack with handles comes in handy), and slide the eggs onto a cutting board.
Chop up the hard boiled eggs. Use as needed.

Recipe Video

Recipe Notes

I used 8 eggs in my bowl, but you can easily use up to 12 eggs (add 3 additional minutes if using 12 eggs).

Instant Pot Honey Sesame Chicken Lettuce Wraps

Published Feb 13, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!

Instant Pot Honey Sesame Chicken Lettuce Wraps are perfect for a delicious and healthy dinner! The sauce is sweet from honey, yet has a tiny kick and is super smooth. When you load the chicken up in the lettuce wrap and add some green onions you have the perfect flavor and texture punch! With only 10 minutes to cook up in the Instant Pot, this recipe is a total winner!

Instant Pot Honey Sesame Chicken Lettuce Wraps Recipe:

**Scroll all the way down for full ingredient list and directions***

You are going to add your chicken to your Instant Pot, and then whip up the sauce.
The sauce is very easy, and it's likely you have many of the ingredients in the fridge and pantry.
- The soy sauce, honey, and Sriracha add the most flavor to the sauce.
Add your sauce to the instant pot, over the chicken, then cook for 10 minutes.
Shred your chicken outside of the instant pot.
Thicken your sauce by adding a bit of a cornstarch slurry, and bring to a boil in the IP. Add the chicken back and then stir to coat!

Cooking in the Instant Pot:

You should remember when using the Instant Pot, , that the time it takes to cook the recipe (10 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’.
- For me, it took about 10 minutes to the pot to come to pressure. Once it comes to pressure, the cook time will start to count down (10 more minutes)
When the Instant Pot Honey Sesame Chicken Lettuce Wraps are finished, I recommend you use the 'natural release' to release the pressure which will take about 10 more minutes.
- If you are in a rush, you can use the quick release, but I suggest you change the cook time to 12 minutes instead of 10 minutes in that case.
After you remove and shred the chicken, you will turn the pot to 'saute' mode, and let the sauce come to a boil. Add the cornstarch slurry and then cook for 1 more minute.

Why Instant Pot Honey Sesame Chicken Lettuce Wraps are healthy:

Instant Pot Honey Sesame Chicken Lettuce wraps have only 240 calories per 3 wrap serving, 6 grams of fat, and a whopping 32 grams of protein- WOW! This is a meal you can feel good about feeding your body and family!

Variations on the recipe:

In the Slow Cooker: Add the chicken and sauce to the slow cooker, cook on high for 6 hours. Shred the chicken and add it back to the slow cooker. Add cornstarch slurry, cover, and cook for 30 more minutes. Serve!
Shredded Pork Lettuce Wraps: Use a 2lb pork loin chopped into 2 inch chunks. Pop them into the Instant Pot, and proceed with step #2 in the directions below.
Honey Sesame Chicken Rice Bowls: Serve this delicious Instant Pot Honey Sesame Chicken over rice instead of in lettuce wraps. White or brown rice is fantastic for this!
Freeze and cook: In a large freezer ziplock bag, add chicken and sauce, seal the bag, label, and place into freezer. On day of meal, remove the bag and place in the fridge in the morning. Once defrosted dump into the Instant Pot, and follow directions from step #3.

I highly recommend the Instant Pot and I am already in love with it! This Instant Honey Sesame Chicken Lettuce Wrap recipe will definitely get you hooked!

More of my Favorite Instant Pot Recipes:

Instant Pot Buffalo Chicken Lettuce wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food
Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!

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5 from 9 votes

Instant Pot Honey Sesame Chicken Lettuce Wraps

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!

Servings: 5 -3 wrap servings

Calories: 240 kcal

Ingredients

2 lbs boneless skinless chicken breast
⅓ cup low sodium soy sauce
¼ cup honey
¼ cup tomato paste
3 TBS rice wine vinegar
1 TBS minced garlic
½ cup water
1 teaspoon sesame oil
1 teaspoon onion powder
1 teaspoon sriracha hot chili sauce, or more if you like it spicy
1 TBS cornstarch
2 TBS water
1 TBS sesame seeds, for garnish
4 stalks green onions, chopped
15-18 Bib lettuce or romaine leaves

Instructions

Place the chicken in the Instant Pot.
In a medium bowl, combine soy sauce, honey, tomato paste, rice wine vinegar, garlic, ½ cup water, sesame oil, onion powder and Sriracha. Pour over chicken.
Seal the IP lid, select 'manual' and adjust time to 10 minutes.
When cooking time is up, allow 10 minutes for the Ip to 'natural release' te pressure. After 10 minutes release the remaining pressure. Carefully open the pot top away from your body. Remove chicken, leaving the sauce in the IP. Shred chicken with two forks; set aside.
Turn IP to 'saute' mode and bring liquid to boil (should take 3-4 mins). In a small bowl or cup, mix 2 TBS water with cornstarch, then pour into boiling sauce mixture, stir, and cook 1 minute to let thicken. Return shredded chicken to the IP and stir to coat. Turn pot off.
Serve chicken in lettuce wraps and top with sesame seeds and chopped green onions. Enjoy!

Recipe Video

Try out these other delicious healthy recipes from Domestic Superhero:

One Skillet Ginger Soy Chicken

Instant Pot Chicken Noodle Soup

Asian Chicken Lettuce Wraps

You can also connect with me here:

Thanks for visiting!

– Allyson

Pink Ombre Pancakes

Published Feb 7, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Pink Ombre Pancakes are simple to make and such a pretty breakfast! Serve them to your sweetheart for Valentine's Day or any occasion!

With Valentine'a Day right around the corner, I wanted to make a breakfast that could be served during the special romantic holiday or anytime really. Pink Ombre Pancakes are versatile and delicious like regular pancakes, but they have the cool ombre effect of changing shades of pink! You can cook these up in just a few minutes, and using gel food coloring will really make your Pink Ombre POP!

Using Gel Food Coloring:

The pink gel food coloring works so well, and provides a vibrant color!
A little goes a long long way for sure! You only need 1 small drop for the lighter color, then a tiny bit more for each shade after that.
After you mix the color with the pancake mix, you can adjust as needed for your desired color.
I like to get my gel food coloring off Amazon, but you can also get it from stores like Michael's or Hobby Lobby.

Ways to serve Pink Ombre Pancakes:

If you are serving these Pink Ombre Pancakes just for fun, you can put syrup and whipped cream on top.
If you are serving them for Valentine's Day, you can add the fun conversation hearts on top of the whipped cream!
Adding pink and red sprinkles would also be fun for Valentine's Day as well.
Don't like pink so much? Checkout my Rainbow Pancakes as well!

How to Cook Pink Ombre Pancakes:

Using a griddle is the best way to whip up a big batch of these. Using the stove top is also an option, but you will end up spending a decent amount of time making each batch.
Cook them until you see bubbles popping up on the top side, then flip and cook about 30 more seconds to finish them.
You have the option to make homemade pancake mix, or you can just as easily use store bought pre-made mix, either is fine!

When to serve Pink Ombre Pancakes:

Valentines day is the perfect occasion for these romantic pancakes!
A girl's birthday breakfast- she will go crazy for these fun ombre pancakes!
Serve them at a breakfast birthday party! Having a birthday party breakfast? These are the perfect option!
Cook them up for your sweetie on your anniversary! Serve them in bed with some eggs and coffee and you will be on his or her good side for the whole day!

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5 from 1 vote

Pink Ombre Pancakes

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Pink Ombre Pancakes are simple to make and such a pretty breakfast! Serve them to your sweetheart for Valentine's Day or any occasion!

Ingredients

2 cups pancake mix prepared according to package directions
pink gel food coloring
maple syrup
whipped cream
conversation hearts optional

Instructions

Prepare pancake mix according to package directions (or make homemade).
Using 3 small bowls, divide pancake mix into 3 bowls evenly.
In the first bowl, add a small drop of food coloring, in the second bowl, add a little more, and then a little more to the third bowl. Mix with fork to combine.
Preheat a griddle, and pour ⅓ cup of pancake mix onto the griddle; repeating for all shades. When pancakes are bubbling, carefully flip to the other side. Cook for 30 more seconds, remove.
Stack 2 of each shade on top of each other, then drizzle maple syrup on top and add whipped cream. Add conversation hearts if desired.

Recipe Video

Like breakfast as much as I do?! Checkout these other recipes from Domestic Superhero:Glazed Orange Bread

Rainbow Pancakes

Overnight Blueberry Stuffed French Toast

You can also connect with me here:

Thanks for visiting!

- Allyson

Bejeweled Cranberry-Orange Rolls

Published Feb 1, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Bejeweled Cranberry-Orange Rolls are the perfect breakfast! Cranberry, pineapple, walnuts and ginger perfectly complement the orange cinnamon rolls!

Y'all might remember last month when I posted about the Pillsbury Bake-off® Contest, and I made a delicious Jalapeno Popper Bomb recipe. Well, that contest has ended and the category winners have been selected! I am recreating the Cozy Breakfast category winners recipe, and these Bejeweled Cranberry-Orange Rolls are to die for!

Amy Nelson created these delicious Bejeweled Cranberry-Orange Rolls based off the memory of a recipe her mother always made during the holidays. It was a congealed cranberry salad full of chopped fresh cranberries, orange, celery, pecans, pineapple and jello; her family LOVED it! After visiting her sister one year, she was served Pillsbury Orange Rolls, and they loved them! Amy whipped up this special recipe for the 48th Bake-off Contest, and I can see why it was a category winner!

These are really actually super easy to make, too. You make the cranberry mixture on the stove top, then add it to the cinnamon roll dough. Roll it up, cut it up, then bake it- voila, done! My family went crazy over these Cranberry-Orange Rolls, so I can see why they were the clear winner! Be sure to tune into The Kitchen on Saturday, 2/24 at 11am ET/10am CT on Food Network to see the official grand prize winner revealed! #PillsburyBakeOff #MadeAtHome

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5 from 6 votes

Bejeweled Cranberry-Orange Rolls

Prep Time

20 mins

Cook Time

55 mins

Total Time

1 hr 15 mins

Bejeweled Cranberry-Orange Rolls are the perfect breakfast! Cranberry, pineapple, walnuts and ginger perfectly complement the orange cinnamon rolls!

Servings: 8 rolls

Calories: 220 kcal

Ingredients

1 cup fresh cranberries
½ cup crushed pineapple, undrained (from 8-oz can)
½ cup strong ginger beer or ginger ale
2 TBS frozen orange juice concentrate
¼ teaspoon ground ginger
⅓ cup coarsely chopped walnuts
1 can 13.9 oz PillsburyTM CinnabonTM refrigerated orange rolls with orange icing

Instructions

Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
In 2-quart saucepan, cook cranberries, pineapple, ginger beer, orange juice concentrate and ginger over medium-high heat 10 to 14 minutes, stirring frequently, until liquid is absorbed and mixture is very thick. Remove from heat; cool 20 minutes.
Meanwhile, in 10-inch skillet, toast walnuts over medium heat 4 to 6 minutes, stirring frequently, until golden brown. Remove from heat.
Open can of dough; do not separate rolls. Set icing aside.
Carefully unroll dough onto cutting board, being careful not to separate. Spread cooled cranberry mixture evenly on dough; sprinkle with walnuts. Carefully re-roll dough. With serrated knife, cut each roll at perforations, wiping blade of knife after each for clean cuts. Place rolls about 2 inches apart on cookie sheet, reshaping rolls if necessary.
Bake 9 to 13 minutes or until golden brown. Spread icing evenly over warm rolls.

Recipe Notes

1 Roll: Calories 220 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 350mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 15g); Protein 3g % Daily Value: Vitamin A 0%; Vitamin C 8%; Calcium 0%; Iron 6%

Find out more about the Pillsbury Bake-off® Contest!

You can also connect with me here:

Thanks for visiting!

- Allyson

Low Carb Avocado Tuna Melts (No Mayo)

Published Jan 29, 2018 by Allyson
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Low Carb Avocado Tuna Melts are the perfect healthy eating solution. Made with creamy avocado, and then piled over a juicy thick cut tomato and topped with cheese.

Now that we are in the thick of healthy eating (hello New Year), I wanted to come up with a low carb option for my favorite sandwich, an avocado tuna melt. These low avocado carb tuna melts are the perfect healthy meal. Whip them up in only 5 minutes and then devour them for lunch. Use avocado instead of mayonnaise for the perfect creamy texture and added protein. Pile the avocado tuna on top of a thick cut tomato and then top it with your favorite cheese for the perfect Low Carb Avocado Tuna Melt.

I like to mix some onion with my tuna because it adds a bit of crunch. Since I can't stand mayonnaise, I love using avocado to make the tuna creamy and so delicious. I usually add a tiny bit of Greek yogurt as well, which just adds to the creamy texture. When you make these low carb avocado tuna melts, you can eat a whole sliced tomato topped with a whole package (3 ounces) of tuna. I like to use the no salt added packages of white albacore tuna, but you can use whatever brand you like best.

Why these Low Carb Avocado Tuna Melts are healthy:

We replace the high cholesterol and high sodium condiment mayonnaise with heart healthy Avocado and protein packed Greek yogurt. Avocados are a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium.
There are 30 grams of protein in these Low Carb Tuna Melts, making these a great option for lunch or dinner.
With only 12 grams of carbs, this recipe makes it easy to stick to a reduced low carb diet.
White Albacore Tuna is full of omega-3 fatty acids, protein, and is actually low in sodium if you opt for lower sodium/no salt added brands.
If you aren't cutting carbs, check out this delicious No Mayo Avocado Tuna Melt with delicious crispy grilled bread!

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5 from 1 vote

Low Carb Avocado Tuna Melts (No Mayo)

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Low Carb Avocado Tuna Melts are the perfect healthy eating solution. Made with creamy avocado, and then piled over a juicy thick cut tomato and topped with cheese.

Servings: 2 servings

Calories: 354 kcal

Ingredients

6 ounces no salt added white albacore tuna, drained
2 TBS chopped onion
⅛ teaspoon salt
⅛ teaspoon black pepper
1 avocado, cubed
2 TBS plain greek yogurt
2 ounces grated cheddar cheese
2 large tomatoes, thickly sliced (3-4 slices per tomato)

Instructions

Preheat oven on HIGH broil.
In a medium bowl, mix tuna, onion, pepper, salt, avocado, and greek yogurt until completely combined.
Arrange tomato slices on a wire rack on top of a baking sheet. Scoop ¼ cup of tuna mixture on top of each tomato. Top evenly with cheese.
Place into oven, broil 3-5 minutes or until cheese is melted through. Watch closely to avoid burning.
Serve immediately.

Recipe Video

Like Healthy Recipes as much as I do? Checkout these other recipes from Domestic Superhero:

No Mayo Avocado Tuna Melt

One Skillet Ginger Soy Chicken

Asian Chicken Lettuce Wraps

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- Allyson

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