Search Results for: fall

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

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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.

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.

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).

You can also connect with me here:

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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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

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.

You can also connect with me here:

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
This post may contain affiliate links. Read my disclosure policy.

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

You can also connect with me here:

Thanks for visiting!

- Allyson

Apple Raisin Cinnamon Rolls

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

Apple Raisin Cinnamon Rolls are filled with tart apples and sweet raisins, combining the delicious flavors in the perfect breakfast treat.

Over the last year or so, I have been experimenting with different cinnamon roll recipes, and I am loving these Apple Raisin Cinnamon Rolls. They have the perfect blend of tart apple, sweet raisins, delicious gooey brown sugar and butter and then the perfect apple cream cheese frosting. Apple Raisin Cinnamon rolls are the perfect breakfast for apple lovers. This post today is sponsored by Lava, but as always all opinions are my own.

Now, I am not the world's best baker, as most of you probably know, so I like to use a few shortcuts when making my 'own' cinnamon rolls. I find that using frozen bread dough is the best substitute to homemade dough. Now, if you have the time, go ahead and make your homemade dough for the Apple Raisin Cinnamon Rolls, but I find it super convenient to take the frozen bread dough out of the freezer, put it in the fridge, and then let it defrost over night. Easy!

One the dough is defrosted, you are going to let it get to room temperature. While you are waiting for the dough to come to room temperature, go ahead and make your apple mixture. It's only a handful of ingredients and takes about 5 minutes to make on the stove top. The Apple Raisin filling is the perfect complement to the rolls and cream cheese frosting. Once your dough is room temperature, roll it out in a long rectangle and spread your filling all over the top. I always just use my hands to spread the mixture out (careful if it's hot), and then luckily I keep Lava Soap on hand so I can quickly wash it off.

I love how the pumice in the soap helps scrub off the sugar and butter mixture. I love Lava Soap because it really gets EVERYTHING off your hands. You don’t have to worry about any greasy oil being left anywhere on your skin. I like to order my soap off Amazon, but they sell it in stores, like Walmart, as well! You can even use Lava Soap outside of the kitchen; it’s great for getting grime, grease, paint, ink, glue and much more off your hands. We keep them all around our house, but especially in the kitchen and in our mud room where I wash my hands after doing dirty work around the house and garage. I love it! After your hands are clean, roll it up starting from the LONG side and pulling tightly to keep it nice and snug.

Next, slice the Apple Raisin Cinnamon Rolls into about 1.5-2 inch rounds and place into a greased baking pan (cake shape works best, but you can use whatever). Toss them in the oven and then voila! Whip up your frosting too, because cinnamon rolls MUST have cream cheese frosting!

These Apple Raisin Cinnamon Rolls are really the perfect morning treat!

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5 from 1 vote

Apple Raisin Cinnamon Rolls

Prep Time

1 hr 10 mins

Cook Time

25 mins

Total Time

1 hr 35 mins

Apple Raisin Cinnamon Rolls are filled with tart apples and sweet raisins, combining the delicious flavors in the perfect breakfast treat.

Ingredients

For the rolls

1 lb frozen bread dough, defrosted
flour

For the filling:

¼ cup butter
2 red apples, such as fuji or honeycrisp, peeled, cored, and chopped
½ cup raisins
½ cup packed brown sugar
½ teaspoon cinnamon
2 TBS flour
⅛ teaspoon salt

For the frosting:

¼ ounces cream cheese, room temperature
¼ cup butter, softened
½ cups powdered sugar
1 ½ tsp apple juice or milk
¼ teaspoon vanilla

Instructions

For the filling:

In a medium skillet, add butter and let melt over medium heat. Add the chopped apples and raisins; stir for 1 minute. Add brown sugar, cinnamon, and salt; stir until sugar is combined and starting to melt. Simmer while stirring occasionally for 3-4 minutes. Remove from heat and set aside to cool.

For the rolls:

Sprinkle flour on board or counter. Roll dough out into a large rectangle, about 18 inches by 12-14 inches. Spread apple mixture over the dough evenly. Starting from the long side, roll the dough evenly and tightly.
Using a serrated knife, cut the dough into 1.5-2 inch slices, then set in a greased cake pan (or any baking dish is fine). Cover pan with a damp towel and set in a warm area for about an hour to let the dough rise.
Preheat oven to 375 degrees. Place rolls in oven and bake for 20-25 minutes or until golden brown. Make your frosting while the rolls bake.

For Frosting:

Place all frosting ingredients in a large mixing bowl. Beat on high speed until completely combined. Spread cream cheese frosting over the top of the rolls and serve warm. Enjoy!

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

Glazed Orange Bread

Waffle Iron Caramel Apple Pies

Rainbow Pancakes

You can also connect with me here:

Thanks for visiting!

- Allyson

Baked Mozzarella Sticks (Healthy Makeover)

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

A healthier take on traditional fried mozzarella sticks, these Baked Mozzarella sticks are easy to make, crispy, and delicious!

Now that we are into the new year but still have lots of fun events to attend, I am always trying to come up with delicious healthy appetizers to bring! It's tough to stay on at parties or tailgates, so I often find people are very appreciative when you can lighten recipes up a bit! These Baked Mozzarella Sticks save calories by avoiding frying, but don't loose any of the crispy crunch that you expect with a mozzarella stick!

These baked mozzarella sticks are super easy to make; with only a handful of ingredients the coating process takes the most time, however even that is minimal! You want to prep your ingredients; cut the mozzarella sticks in half, add the flour to a bowl and mix, add bread crumbs and spices together, and whisk your eggs! Having an assembly line set up really helps with efficiency! Once you have all the sticks coated, you do a second coat and then FREEZE them! Do NOT forget this step. You MUST freeze these bad boys for at least 2 hours, or you will end up with a big mess on your hands! After they are frozen, pop them in the oven and voila, perfectly Baked Mozzarella Sticks for your event!

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Baked Mozzarella Sticks

A healthier take on traditional fried mozzarella sticks, these Baked Mozzarella sticks are easy to make, crispy, and delicious!

Ingredients

⅓ cup whole wheat breadcrumbs
⅓ cup panko breadcrumbs
¼ teaspoon dried basil
¼ teaspoon dried oregano
⅛ teaspoon salt
⅛ teaspoon black pepper
12 cheese sticks cut in half
2 eggs whisked
¼ cup flour
olive oil spray
pizza sauce for dipping, optional

Instructions

In a shallow bowl, add flour; set aside. Place whisked eggs into a shallow bowl. In another medium bowl, add breadcrumbs, panko, and spices and stir to combine. Place all bowls in front of your workstation and the cheese sticks in front of you.
Place a baking sheet off to the side- you will set the mozzarella sticks onto it after coating.
Taking one mozzarella stick, toss it in the flour mixture, then coat with egg, then press into breadcrumb mixture to coat. Repeat by dipping in egg and then back into breadcrumb mixture; set on baking sheet. Repeat for all mozzarella sticks.
Place sticks into freezer and freeze for at least 2 hours.

When ready to cook:

Preheat oven to 400 degrees. Spray baking sheet with olive oil spray and set mozzarella sticks on sheet evenly spaced apart. Lightly spray the tops with olive oil spray. Place into the oven for 5 minutes, flip over and cook 2-3 more minutes. Remove from oven and serve immediately with desired dipping sauce.

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

Instant Pot Chicken Noodle Soup

Asian Chicken Lettuce Wraps

Spicy Basil Chicken (One Skillet)

You can also connect with me here:

Thanks for visiting!

- Allyson

Instant Pot Chicken Noodle Soup

Published Jan 8, 2018 by Allyson
This post may contain affiliate links. Read my disclosure policy.

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.

$Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food.$ If you haven't jumped on the Instant Pot bandwagon, you need to. This delicious Instant Pot Chicken Noodle soup comes together in just minutes and cooks up quickly as well. Deep with rich flavor, the instant pot helps bring out all the delicious favors of the chicken soup, without having to cook all day. You need to try this Instant Pot Chicken Noodle Soup now!

$Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food.$

Like I said, you need to hop on the Instant Pot Bandwagon. I am loving my new instant pot and it is SO versatile! You can cook pretty much anything inside the instant pot! I love that it has a slow cooker function, but you can also turn slow cooker recipes into quick cook recipes using the higher pressure! I have the 6 quart pot, but I think I might be upgrading to the 8 quart Instant Pot soon. If you don't have an Instant Pot, you can also make this Chicken Noodle Soup in the Slow Cooker- see below for instructions.

$Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food.$ When I bought the Instant Pot on Black Friday, little did I know how life changing it would be! If you don't have one, you NEED to grab one now! Anyway, the best part about this Instant Pot Chicken Noodle Soup is that you just dump it, set it, and forget it...for a short period of time. Everything goes into the pot, you set it for 7 minutes, and then you wait for it to finish. When it is finished, you are left with a super rick flavor from the chicken and vegetables. I consider this a super shortcut recipe, since we are using rotisserie chicken, but you can also make it with raw chicken breast cut into bite sized pieces, and cook it for the SAME amount of time. How about that, huh?

$Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food.$

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 chicken noodle soup 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 15 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 this time, and I had to be VERY careful because some liquid comes out of the pressure release. I recommend releasing it VERY slowly, and having a hand towel close by so you can catch some of the liquid. I held the towel about 5 inches from the top of the release and off to the side - being VERY careful that my skin wasn't in the path of the steam.
- You can avoid this by doing the natural release, but if you are in a rush to eat, you can do the quick release.

I highly recommend the Instant Pot and I am already in love with it! This Instant Pot Chicken Noodle Soup will definitely get you hooked!

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 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 Mashed Potatoes: This Instant Pot Mashed Potatoes recipe has just a few ingredients that are easy to keep on hand so it is easy to make them as a side dish for a meal on any busy night!
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 3 votes

Instant Pot Chicken Noodle Soup

Prep Time

10 mins

Cook Time

7 mins

Total Time

17 mins

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.

Servings: 8 1 cup servings

Calories: 297 kcal

Ingredients

2 large carrots, peeled and chopped
1 medium yellow onion, diced
2 ribs celery, chopped
32 ounces reduced sodium chicken stock
2 cups water
2 teaspoon dried thyme
8 ounces whole wheat rotini pasta, uncooked
1 rotisserie chicken, all meat removed
¾ teaspoon salt
¼ teaspoon black pepper

Instructions

Add everything to the instant pot, close the lid. Select manual or high pressure, and add 7 minutes. Press start or manual again to begin.
It will take about 15 mins to come to pressure, then the time will begin counting down. Once the 7 mins is over, you can natural release (not do anything) for about 15 minutes, or you can quick release the pressure. If you quick release the pressure, move the release VERY slowly, and have a towel on hand for any soup splatter that may come out. Be very careful.
Remove top, serve immediately!
**Want to cook in the SLOW COOKER- Add all ingredients EXCEPT pasta. Cook on low for 6 hours. Add pasta and turn heat to high, cook for 1 more hour. Stir and serve.

Recipe Video

$Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food.$

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

Slow Cooker Chicken Tortilla Soup

Loaded Vegetable and Wild Rice Soup

Skinny Lasagna Soup

Ginger Sesame Fish Tacos

Published Dec 20, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Crispy fish, asian vegetables, and a delicious sweet and tangy ginger sesame sauce pair perfectly for these Ginger Sesame Fish Tacos.

With the New Year right around the corner, I am often trying to come up with healthier recipes I can feel good abut eating, but that also don't take forever to make! These Ginger Sesame Fish Tacos fit the bill. They are super delicious and take less than 30 minutes to whip up. Today's post is sponsored by Gorton's, but as always, all opinions are my own.

Being a full time business owner, mom, wife, and everything in between, I don't have a lot of time to prepare meals. I don't want to resort to unhealthy options, which is why I turn to Gorton's Smart Solutions when I am in a bind. They are a healthier line if products that are even aligned with weight watchers points, so it makes keeping tabs on your meals easy. These Ginger Sesame Fish Tacos have a handful of ingredients and your family will LOVE them!

First up, you need to cook the Gorton's Smart & Crunchy Breaded Fish Sticks. I love Gorton's because their seafood is fresh-caught, perfectly seasoned, and they have been around forever - 167 years in fact! While the fish sticks are cooking you can prepare a simple ginger sesame dressing (scroll down for full recipe). Once the fish sticks are cooked, you can assemble the tacos. Lay out your corn tortillas, then top with the fish sticks, slaw, and ginger sesame dressing. That's it - dinner is served! I love serving these with a side of guacamole, or a fresh corn salad.

Ginger Sesame Fish Tacos

Crispy fish, asian vegetables, and a delicious sweet and tangy ginger sesame sauce pair perfectly for these Ginger Sesame Fish Tacos.

Ingredients

For Tacos

1 bag Gorton's Smart & Crunchy Breaded Fish Sticks
¾ cup asian slaw, pre-packaged
8 corn tortillas
1 teaspoon sesame seeds

For Sauce

2 TBS rice wine vinegar
2 TBS soy sauce, lower sodium
1 teaspoon fresh ginger, minced
⅛ teaspoon red pepper flakes
½ teaspoon garlic (about 1 clove) minced
1 TBS water

Instructions

For Sauce

Whisk all sauce ingredients together in a small bowl, set aside.

For Tacos

Prepare fish sticks according to package directions.
Taking your stack of corn tortillas, wrap them in a damp paper towel. Microwave on high for 25 seconds. Remove carefully. Set tortillas out on plates*.
Add 2-3 fish sticks to each tortilla. Top with asian slaw and dressing drizzled over the top. Repeat for all tacos. Serve and enjoy immediately.

Recipe Notes

*Alternatively, you could setup the ingredients as a taco bar and let your family put their own tacos together!

Like easy family dinners as much as I do? Checkout these other recipes from Domestic Superhero:

One Pot Loaded Quinoa Chili

Spicy Thai Zoodles

29 Quick and Easy One Pot Meals

You can also connect with me here:

Thanks for visiting!

- Allyson

Garlic Cheese Dip

Published Dec 18, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Garlic Cheese Dip is perfect for when you need a delicious appetizer! Dunk your favorite Mozzarella sticks, Loaded Potato Skins, or even pizza in this dip!

With the holidays and still more game days to come, I am sharing my favorite Garlic Cheese Dip! It's perfect for Farm Rich Mozzarella Sticks, Loaded Potato Skins, or even pizza! With only three simple ingredients, you will be making this all the time! This post is sponsored by Farm Rich, however all opinions are my own.

I bought a whole bunch of Farm Rich snacks last week, because we were having people over for the SEC Championship (Go Dawgs!) Game, and I always turn to their simple-to-cook appetizers when I need to make a bunch of yummy food in a hurry! Typically I would serve Farm Rich Mozzarella Sticks with some delicious chunky marinara, but I wanted to switch things up. I decided to toss together a garlic cheese dip, which is only 3 ingredients and super delicious!

I love using Farm Rich because they're one of America’s favorite snacks and appetizers brands, offering the best snacks for your game day “homegate.” Farm Rich helps families make the most of their time together with a wide variety of wholesome and easy-to-prepare frozen foods ready in minutes. Not only that, but they are SUPER convenient and you can be a#HomegatingHero; Available at grocery stores across the U.S., Farm Rich products offer quick solutions for snacks, appetizers and meals that families can feel good about serving. They range from America’s favorite Mozzarella Sticks to a lineup of Meatballs. Today’s busy families have enough to deal with trying to get through the day, so Farm Rich helps make snack and mealtime easier and more fun!

Want to make your own garlic cheese dip? It's super easy! Follow this simple recipe, pickup your Farm Rich Mozzarella Sticks and other snacks to dip, and go to town!

5 from 1 vote

Garlic Cheese Dip

Ingredients

8 ounces cream cheese, room temp
¼ teaspoon minced fresh garlic
⅛ teaspoon garlic powder
3 stalks green onion, diced
⅛ teaspoon dried chives

Instructions

Add all ingredients in a medium mixing bowl. Mix on a low speed or by hand until ingredients are totally combined. Refrigerate at least 30 minutes. Serve alongside dippers!

Like snacks as much as I do?! Checkout these other delicious recipes from Domestic Superhero:

Spinach Artichoke Egg Rolls

Million Layer Dip

Cheesy Pizza Dip

You can also connect with me here:

Thanks for visiting!

- Allyson

Cranberry Ginger Cocktail & Mocktail

Published Dec 3, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

The Cranberry Ginger Cocktail or Mocktail is the perfect low calorie holiday drink! Fill up your punch bowl and get drinking!

Late fall is such an exciting and busy time of the year. It seems like once October hits, we have so many things going on and the time flies by! That’s why I like coming up with ideas of things I will make for the holidays, before the holidays sneak up on me. Not only do we have Thanksgiving and Christmas around the end of the year, but we also have my oldest son’s birthday and my grandmother-in-law’s birthday. I definitely need to keep everything organized and stay on top of things. Another thing I am always concerned about when the holidays come around are all the extra calories. All the seasonal drinks, desserts, and decadent foods can really throw your healthy eating plans for a loop. That’s why when I come up with recipes, I like to keep health in mind. This Cranberry Ginger Cocktail is the perfect easy cocktail, but if you aren't drinking, you can use the mocktail version (no alcohol)!

For the first drink, the Cranberry Ginger Holiday Cocktail, I decided I want an festive alcoholic beverage. I plan a lot of holiday parties and I always find that it’s important to have something alcoholic, but also to offer a non-alcoholic counterpart. This is why I decided to make a ‘mocktail’ for my second drink recipe – a Quick Cranberry Holiday Mocktail.

Both drinks turned out equally delicious. If you aren’t a fan of alcohol, you could even make the Cranberry Ginger Cocktail without alcohol. Same goes for the Quick Cranberry Holiday Mocktail because adding vodka or rum would compliment it well.

5 from 1 vote

Cranberry Ginger Cocktail & Mocktail

Ingredients

For the Cranberry Ginger Cocktail

12 ounces vodka could use flavored such as cranberry or ginger, but regular is fine
24 ounces cranberry juice
32 ounces ginger ale
lime slices for garnish 2 limes
frozen cranberries for garnish

For the Cranberry Holiday Mocktail

16 ounces 7 Up TEN
8 ounces cranberry juice
8 ounces sparkling cider
fresh cranberries to garnish

Instructions

For the Cranberry Ginger Cocktail

Mix the vodka, cranberry juice, and ginger ale in a large pitcher. Add a handful of cranberries and the lime slices from 1 lime. Fill the rest of the pitcher with ice, and then stir. Serve or refrigerate. Garnish glasses with lime slice and additional cranberries if desired.

For the Cranberry Holiday Mocktail

In a pitcher combine 7 Up TEN, cranberry juice, sparkling cider, and a handful of cranberries. Mix well, and then serve over ice with additional cranberries as a garnish.

Recipe Notes

The cocktail recipe serves 8-10

The Mocktail makes 4 eight ounce drinks but can be doubled.

What types of cocktails do you enjoy around the holidays?

Love cranberries as much as I do? Check out these other recipes on Domestic Superhero (click on photo for recipe):

You can also connect with me here:

Thanks for visiting!

- Allyson

Cheesy Tomato & Artichoke Savory Pastries

Published Nov 28, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

These savory pastries are filled with tomatoes, artichokes, cream cheese, and delicious goat cheese! Only a few minutes to whip up and you have tasty pastries!

Now that holiday parties are right around the corner (ehhh, within weeks really!), I have been whipping up some different recipes to use at our annual holiday party. I LOVE good savory pastries, and am always trying different flavor combinations. Using cream cheese and goat cheese with the delicious artichoke and tomato flavors pairs perfectly in these savory pastries. This post today is sponsored by Tuttorosso, but all opinions are my own.

One of the reasons these savory pastries are so easy to make, is because you'd likely have most of the ingredients on hand. I always keep canned artichokes and Tuttorosso Diced Tomatoes in my pantry. We also always have cream cheese in the fridge, and typically goat cheese too (cheese lover right here), and I love keeping puff pastry in the freezer. With that said, even if you don't have these items on hand, it's a very short list of things to pickup in order to make these.

You could use fresh tomatoes in these savory pastries, but now that they are out of season I really love using Tuttorosso Diced Tomatoes. They don’t use any artificial colors, flavors or preservatives because their tomatoes are not “processed food” – they are canned using only steam to preserve them. In the factory (where I have actually seen this in person!), the tomatoes are personally selected for you: they use color sorters to make sure we only provide rich, red tomatoes and they physically inspect each one for imperfections. Every Tuttorosso can has their Steam Sealed Flavor-Loc system to protect the fresh, vine-ripened flavor of our summertime tomatoes with no can taste. These are literally fresher than pretty much any 'fresh' tomato you can buy at the super market. Mind blown. Oh, I also love how they have NON-GMO harvest and Non-BPA lined cans! All these reasons just go to show why Tuttorosso is the best selling Italian inspired canned tomato brand in the US!

Like I said earlier, putting these savory pastries together is SO easy! Mix up your cream cheese, Greek yogurt, and spices and spread it over your puff pastry squares. Then load them up with chopped artichokes, Tuttorosso Diced Tomatoes and goat cheese, and then wrap them closed.

I like serving the Cheesy Tomato & Artichoke Savory Pastries at parties or even brunch! They are good hot or cold, so if they are sitting out for a bit, they still taste great!

Cheesy Tomato & Artichoke Savory Pastries

These savory pastries are filled with tomatoes, artichokes, cream cheese, and delicious goat cheese! Only a few minutes to whip up and you have tasty pastries!

Servings: 8 pastries

Ingredients

1 box puff pastry (2 sheets), defrosted
4 ounces cream cheese, softened
¼ cup plain greek yogurt
½ teaspoon dried basil leaves
½ tsp dried oregano
⅛ teaspoon salt
⅛ tsp black pepper
1 14 ounce can artichoke hearts, drained and chopped
1 14 ounce can Tuttorosso Diced Tomatoes, drained
4 ounces goat cheese, crumbled
1 large egg
1 teaspoon water

Instructions

Preheat oven to 400 degrees.
In a medium bowl, add cream cheese, greek yogurt, all spices; stir to combine completely. Set aside.
Open your puff pastry sheets and slightly roll out with a rolling pin. Cut the sheet into 4 even squares, repeat for second sheet. Place squared on a nonstick baking sheet (or line with parchment paper).
Add the cream cheese mixture to the center of the squares (about 1 ½ TBS to each), and spread leaving ½ inch uncovered around the edges. Repeat for all squares.
Add chopped artichokes to center, then tomatoes, then sprinkle goat cheese crumbles over the top; repeat for all squares. Pull up the corners that are diagonal from each other and slightly press down the edges; repeat for all squares.
In a small bowl whisk egg with water; brush lightly over the tops of the pastries. Place into oven and cook 15 minutes. Check at that point, and continue to cook 5-10 more minutes or until tops are slightly browned. Remove from over and serve.

Recipe Notes

The tops of the pastries may start to open while baking. When you remove from oven, carefully press the corners back down to 'close' them up.

Like delicious easy appetizers as much as I do?! Check out these other recipes from Domestic Superhero:

Cranberry Baked Brie

Spinach Artichoke Egg Rolls

Cheesy Pizza Dip Bread Bowl

You can also connect with me here:

Thanks for visiting!

- Allyson

Cranberry Cheesecake (Slow Cooker)

Published Nov 14, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Slow Cooker Cranberry Cheesecake is made in the slow cooker and topped with the most delicious cranberry compote! Perfect holiday dessert!

Y’all, I LOVE cranberries! I haven’t shared too many recipes with them, but really, they are my favorite during the holidays. Last year I shared an easy Cranberry Margarita and some White Chocolate Dipped Cranberry Macadamia Nut Cookies, and I seriously couldn’t get enough! I love them! So when I decided to roll up my sleeves and make this delicious Slow Cooker Cranberry Cheesecake, I was super excited to sample the recipe…until something crazy happened…

Uhhhh, WHAT HAPPENED?!?!? I started freaking out! I get so stressed out when my recipes don’t turn out that I was feeling really anxious about this! As you can see from my cake mess, it was a total fail the first time. But, this is why I am the recipe tester and then give you the tried and true recipe, once I know it won’t be a disaster. The second time I made the Slow Cooker Cranberry Cheesecake it came out SO SO good..and it's EASY too!!

Making the cranberry cheesecake in the slow cooker takes it to the next level in creaminess. The cream cheese combo turns so smooth and creamy, it’s just delicious. Then all you have to do is whip up the sweet cranberry compote for the top, which is also super easy. I recommend using a 6 inch springform pan, because it fits in most slow cookers!

I added some lemon to the cranberry compote, which really made it super delicious, but you could also make it with orange zest and orange juice as well. I love the lemon cranberry combo and making the cake in the slow cooker takes all the hard work out of it….just make sure you DON’T overfill the pan like I did the first time. You should only use 1 and a half packages of cream cheese for the filling, that way it won’t spill over.

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5 from 2 votes

Slow Cooker Cranberry Cheesecake

Ingredients

Ingredients for cake

1.5 Packages cream cheese- 12 ounces total cream cheese, softened
1 teaspoon vanilla extract
½ cup sugar + 1 TBS Sugar
1 TBS flour
¼ teaspoon salt
2 eggs
1 cup sour cream or plain greek yogurt
¾ cup graham cracker crumbs
2 TBS butter, melted

Ingredients for topping

3 cups fresh cranberries
1 lemon, juice and zest reserved
1 TBS cornstarch
1 cup sugar
½ cup water

Instructions

In the bowl of a stand mixer, add cream cheese, vanilla, and 1⁄2 cup sugar, salt and flour; using the paddle attachment beat on medium until completely combined and no lumps. Add eggs, one at a time, beating until mixed. Add sour cream and beat for 30 seconds; scrape down the sides of the bowl with a spatula; beat 15 additional seconds. Set mixture aside.
In a medium bowl, mix graham cracker crumbs, butter and 1 TBS sugar. Pour crumbs into the bottom of the spring form pan and press down evenly to make the crust.
Pour the cream cheese mixture on top of the crust, into the spring form pan. Do not overfill.
Add 1 inch of water to your large slow cooker (5, 6, or 7 quart slow cooker). Place a wire rack into the bottom (I used 2 rings from Mason jar lids to set it on), and then place the filled spring form pan on top of rack. Lay 3 layers of paper towels across the top of the slow cooker (hold tight so they don’t fall and touch the cheesecake), then place the lid on top.
Cook on high for 2 hours (do not remove the lid at all during this time), turn off, remove lid and paper towels, and let stand for 1-2 hours or until slow cooker is cool. Place cheesecake in pan into the fridge and let set for at least 4 hours, preferably overnight.
Using a non-serrated long knife, run it between the cake and the pan sides, then release the lock and pop to cake out on the base.
In a medium sauce pot, add cranberries, sugar, water, lemon juice and lemon zest; bring to boil. Reduce and simmer for 5 minutes. In a small bowl, mix cornstarch with about 1 TBS water, and then pour into the pot. Simmer for 1 minutes or until mixture thickens. Remove from heat.
Pour cranberry topping over cheesecake, slice and serve. Store cheesecake in fridge when not eating.

Buffalo Chicken Fries

Published Nov 8, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Waffle fries loaded with shredded buffalo chicken, bleu cheese, buffalo sauce, more cheese, and ranch make the most epic Buffalo Chicken Fries EVER!

Buffalo chicken fries are pretty much what dreams are made of...food dream that is. These are the ULTIMATE appetizer, game day snack, tv show binge watching food, you name the occasion, these are PERFECT.

With only a handful of ingredients and being super easy to make, these buffalo chicken fries are going to be a regular go-to recipe from here on out.

Buffalo recipes are always a favorite, as you know from when I shared Buffalo Chicken Quesadillas and Instant Pot Buffalo Chicken Dip! You can make your own delicious Homemade Buffalo Sauce as well!

Did I mention the cheese, y'all? There are THREE cheeses on these buffalo chicken fries...THREE! We have some spicy pepper jack cheese, mozzarella cheese, and of course buffalo anything isn't complete without bleu cheese. So yum.

Then you cover these bad boys in buffalo wing sauce, ranch, green onions, and parsley and BOOM, they are complete! People go crazy over these on game day, trust me.

PRO TIP: Another thing I love about these Buffalo Chicken Fries, is if you don't want to bake the chicken, you can use Rotisserie chicken in place of the baked shredded chicken...that will save even more time!

More of my favorite Buffalo Recipes:

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5 from 2 votes

Buffalo Chicken Fries

Course: Appetizer, Main Course

Cuisine: American

Keyword: buffalo chicken fries

Servings: 6

Ingredients

1 bag frozen waffle fries, cooked according to package directions
2 boneless skinless chicken breasts, can also use 4-5 chicken breast tenders
⅓ cup buffalo sauce, plus ¼ cup more for topping (recipe in notes below)
½ cup mozzarella cheese, shredded
½ cup pepper jack cheese, shredded
⅓ cup bleu cheese crumbles
4 green onions, chopped
2 TBS fresh parsley, chopped
¼ cup ranch

Instructions

Preheat oven to 350 degrees. In a baking dish arrange chicken. Pour ⅓ cup buffalo sauce over the top and spread over chicken. Place in oven and bake 20-25 minutes or until chicken is cooked through (this is a good time to cook the fries as well). Using 2 forks, shred the chicken and set aside.
Turn oven to 425 degrees.
Using a large baking sheet either covered in parchment or sprayed with nonstick spray, arrange waffle fries in a single layer. Add mozzarella cheese, then chicken, pepper jack cheese, bleu cheese crumbles, and buffalo sauce. Bake for 5-10 minutes, or until cheese is melted. Remove from oven.
Add ranch, green onions, and parsley. Serve immediately while hot!

Recipe Video

Recipe Notes

If you want, you can use rotisserie chicken in place of the baked chicken. Just shred the rotisserie chicken well and add buffalo sauce to coat.

Buffalo sauce recipe here

Chocolate Tres Leches Cake

Published Nov 6, 2017 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Chocolate Tres Leches Cake is the BEST dessert. This traditional three milks cake has chocolate added to it for an even better flavor!

Okay guys, this is pretty serious. I have been DYING over this chocolate tres leches cake for the last couple of years. To be honest, I didn’t make this…my wonderful Mother-in-Law did. She actually went to culinary school recently, but has making Tres Leches Cake forever. She even bakes it for a local restaurant that gets voted one of the best restaurants in Atlanta year after year. All of my friends ask for her delicious chocolate tres leches recipe, or even better, for her to make them a cake. She always does, she LOVES making cakes and meals for people, and everyone loves getting them. When she told me she had been making chocolate tres leches cake, I knew I had to try it, and I am SO happy she let me share the recipe with ya’ll, because it is seriously the best ever.

Most people think that this decadent chocolate tres leches cake is actually difficult to make, but don’t be intimidated, it’s not. Traditionally made in South America or Central America, she learned at an early age how to make this perfect cake. Since she and my husband are from Colombia, she had lots of opportunities to learn their traditional recipes. Tres Leches translates to three milks, which is exactly what it takes to make this cake. Heavy cream, condensed milk, and evaporated milk are all used in the traditional recipe. To make the recipe chocolate, it’s easy, just add cocoa powder. Don’t like chocolate? Leave it out and make the traditional Tres Leches Cake.

When I first heard of this cake, which is soaked in these three milks, I thought it sounded disgusting…who wants a bunch of soggy cake? Not me. I hardly even like cake. BUT, then I found out that this cake doesn’t get soggy, it gets delicious. Since the cake is more of a sponge cake, it has TONS of little air bubbles in it, which prevents it from getting soggy (and nasty). When my mother-in-law first had me try this cake, I was not expecting it to be very good, but, WOW, it was seriously the best ever. You need to try it right now. This would be a great cake for the holidays or anytime really. Just make sure you aren’t on a diet, because it’s likely you will end up eating way more than you expected. Oh, and as the days go by, and the cake sits in the fridge, it gets better and better. It’s hard to describe, but just trust me.

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Chocolate Tres Leches Cake

Chocolate Tres Leches Cake is the BEST dessert. This traditional three milks cake has chocolate added to it for an even better flavor!

Ingredients

Ingredients for Cake

1½ cups all purpose flour
¾ cup unsweetened cocoa powder sifted
1 tablespoon . baking powder
¼ teaspoon salt
4 egg whites
1 cup white sugar
1 teaspoon vanilla extract
4 egg yolks
½ cup milk

Three Milks Ingredients

14 oz can sweetened condensed milk
1 cup heavy cream or whipping cream
12 oz can evaporated milk
3 tablespoon unsweetened cocoa powder.

Ingredients for Chocolate Cream Topping

½ cup confectioners sugar, sifted
¼ cup unsweetened cocoa powder, sifted
2 cups whipping cream

Instructions

Directions for cake

In a medium bowl mix flour, baking powder, cocoa powder and salt. Set aside.
Whisk egg whites until frothy. Then, slowly add sugar while whisking at high speed until it thickens, approximately 3-5 minutes.
Add egg yolks one at a time while mixer is still running and mix at high speed for another 3-5 minutes until they're blended thoroughly.
Add half of the flour mixture and keep mixing until it is well blended. Then, add the milk and the vanilla extract. Finally, add the remaining flour. Keep mixing for about 3-5 more minutes until everything is well blended.
Grease and flour a 9 x 13 inch baking pan pour in the batter. Tap a few times, and bake at 350ºF for about 20-25 minutes or until a knife inserted in the center comes out clean. Let cool about an hour.
In a small container mix the sweetened condensed milk, evaporated milk, heavy cream and 3 tbsp. of cocoa powder. Mix well and set aside.
Poke cake all over with a skewer or fork. Then, slowly pour the milk mixture over the cake. Cover it let rest in the refrigerator for at least 1 hour, until cake absorb the milk mixture.Then cover it with the chocolate cream, refrigerate 4 hours, preferably overnight.

Directions for the Chocolate Cream Topping

Place mixing bowl and whisk in the freezer at least 15 minutes before making your whipped cream.
Mix powdered sugar and cocoa powder in a small bowl and set aside.
Take the mixing bowl and whisk out of the freezer and add the whipping cream. Whisk between medium to high speed for about 1-2 minutes or until it thickens.
While still whisking add the dry ingredients very slowly. Remember to scrape the sides of the bowl to incorporate well all of the ingredients. Keep whisking at high speed for about 2-3 minutes or until soft peaks form.
Spread evenly over the cake, refrigerate at least an hour, and serve!