Tag Archives: Less than Ten ingredients

Instant Pot Salmon with Asparagus

Salmon with Asparagus

Ingredients

1/2-1 lb salmon

1.5 lb asparagus trimmed end

1 C. Cream Cheese

6 Tbsp. Mayo / (1/4 cup of butter can be added

2 Tbsp. Dijon mustard

Juice of 2 Lemons

Directions

1. In a small mixing bowl combine cream cheese, mayonnaise , mustard and lemon juice Rub the mixture all over the salmon.

2. Wrap each salmon and 3-4 asparagus stalks into 4 pieces of foil and let marinate for fifteen minutes.

3. Pour a cup of water into the instant pot and place the trivet. Place the foil wraps on top of the trivet.

4. Secure the lid and cook on manual mode for ten minutes (high). Once the fish is done, apply a quick pressure release. Open the lid and transfer the foil-wrapped salmon to a serving plate and serve with lemon wedges.

Source Instant Pot Cookbook for Beginners

Sweet and Sour Pork Slow Cooker

Sweet and Sour Pork Slow Cooker

Ingredients

3 lbs Pork Loin fresh or thawed

2 bottles Kikkoman Sweet & Sour Sauce {12 ounces each}

20 ounce can Dole Pineapple Chunks

3 C. Dole Pineapple Juice

Optional: chopped Green Onions and Sesame Seeds for garnish

Directions

1. Trim off any excess fat from Pork Loin, then cube into 1″ pieces. Place cubed pork into Gallon sized Ziploc Bag, then pour Pineapple Juice into the bag as well.

2. Let pork marinade in pineapple juice in the refrigerator for 2+ hours, or overnight. When ready to cook, place both Pork and Marinade in a five -six quart Crockpot and cook on LOW for three hours

4. After three hours, discard juices from crockpot, and add Sweet & Sour Sauce and drained Pineapple Chunks to crockpot, and stir well to combine with pork pieces.

6. Cover Crockpot and cook on High for 30 more minutes, or until done. Serve over cooked White Rice, and top with optional Green Onions and Sesame Seeds.  ENJOY!

Source The Frugal Girls

Buttery Ranch Pork Chops

Instant Pot Boneless Pork Chops Recipe

You and your family are going to love this quick and easy Instant Pot Boneless Pork Chops Recipe. This delicious ranch pork chops recipe is packed with yummy flavors and falls apart instantly.

Ingredients

1 Tbsp. coconut oil

4-6 boneless pork chops

1 stick of butter or margarine

1 packet of ranch mix

1 C. water or chicken broth

Instructions

1. Place the pork chops in the Instant pot with a tablespoon of coconut oil. Turn on the saute setting and brown on both sides. Make sure all pork chops are browned. You can skip this step, but they look prettier when you brown them first. Place the butter on top and sprinkle the ranch mix packet on top.

2. Pour water (or chicken broth) over the pork. Place the lid on and set to sealing. Push the manual button and set to five minutes. Allow it to naturally release pressure for five minutes and then do a quick release to remove the rest of the pressure.

3. Once cooked, serve. You can even spoon the buttery sauce over the pork chops and over your veggies when serving.

Source Eating on a dime

Zesty Lemon Garlic Chicken

INSTANT POT/PRESSURE COOKER LEMON GARLIC CHICKEN

Ingredients


6-8 boneless chicken thighs skinless or with skin* *sea salt and pepper, to taste

1/2 tsp. garlic powder


2 Tbsp. olive oil

3 Tbsp. butter divided

1/2 small onion, chopped

4 garlic cloves, sliced or minced

1 1/2 Tbsp. Italian seasoning

Juice and zest of one lemon

1/3 C. homemade or low sodium chicken broth

Directions

1. Season chicken with salt, pepper and garlic powder. Press the Sauté function (Normal setting on the Instant Pot and add the olive oil to the pot.

2. Place the chicken in the Instant Pot and allow to sear on each side for two minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.

3. Melt the butter in Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan. Cook for one minute then add Italian seasoning, lemon zest, and chicken broth. Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEAL.

4. Select the Manual (older model or Pressure Cook (newer model button and adjust the timer to seven minutes. It will take about five-ten minutes to come to pressure and start counting down.

5. When done, allow to naturally release for two-three minutes then using a long spoon push the valve to RELEASE, then remove your Instant Pot lid.

7. Sprinkle with chopped parsley and serve hot with your favorite sides. Spoon sauce over chicken and garnish with lemon slices, if desired.

(**If you want to thicken the sauce – make a cornstarch slurry using 1 teaspoon of cornstarch whisked with 2 teaspoons cold water and stir in the Instant Pot. Press SAUTE and allow to bubble and thicken up. )

Source The Recipe Critic

World’s Greatest Barbecue Sandwiches

This is going to be the easiest BBQ chicken you have ever made. I’m not kidding! Nothing beats the flavor. This is The greatest Crockpot BBQ Chicken recipe ever!

The Best Crockpot BBQ Chicken

Ingredients

2 lbs boneless skinless chicken breasts

1 C. BBQ sauce

1/4 C. Italian dressing

1/4 C. brown sugar

1 Tbsp. Worcestershire sauce

1/4 tsp. salt

Directions

1. Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.

2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined. Pour over chicken, cover and cook on high for three-four hours or low for six-eight hours

3. Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.

4. Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.

Family Fresh Meals

Satisfying your inner comfort food craving

Million Dollar Chicken Alfredo

Ingredients:

12- oz spaghetti

1 (8-oz ) block cream cheese, room temperature

1 C. cottage cheese

¼ C. sour cream

3 C. cooked chopped chicken

2 (15-oz) jar Alfredo sauce

¼ C. grated parmesan cheese

2 C. shredded mozzarella cheese

Directions

1. Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray. Set aside. Cook spaghetti according to package directions. Drain.

2. Combine cooked spaghetti, cottage cheese, cream cheese and sour cream. Spread into bottom of prepared pan. Spread chicken evenly on top of pasta mixture.

3. Top with Alfredo sauce. Sprinkle parmesan and mozzarella cheese on top of casserole. Bake, uncovered, for thirty five to forty five minutes.

Source Plain Chicken

Slowly cooked pork chops in lemon pepper

This Crock Pot Lemon Pepper Pork Chops recipe is quick to make and is so tasty!

CROCK POT LEMON PEPPER PORK CHOPS

Ingredients

Cooking spray

1-2 lbs bone-in pork chops

Lemon pepper seasoning

Salt

Directions

1. Lightly grease your crockpot with cooking spray. Line a sheet of wax paper on your kitchen counter and place your chops onto the paper. Sprinkle with lemon pepper seasoning and salt.

2. Place the pork chops into the crockpot. Cover and cook on low for seven – eight hours or high for three and half – four hours. Serve with a green vegetable or salad.

Source Recipes that crock

Garlic-Parm Zucchini Sauté

Garlic-Parm Zucchini Sauté

INGREDIENTS

1 Tbsp. extra-virgin olive oil

2 cloves garlic, minced

3 large zucchini, cut into rounds

1/2 tsp. dried oregano

1/2 tsp. Kosher salt

Freshly ground black pepper

Pinch of crushed red pepper flakes

1/4 c. freshly grated Parmesan

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, approximately thirty seconds. Add zucchini and oregano. Cook until zucchini is tender, about ten minutes. Season with salt, pepper, and a pinch red pepper flakes. Top with Parmesan and serve warm.

Source Delish

Keto Taco Casserole

A cheesy keto taco casserole that is excellent for family dinners and potlucks alike!

Keto Taco Casserole

Ingredients

2 lbs ground beef or turkey

1/2 large onion, diced

2 cloves garlic, minced

1/2 large bell pepper, diced

1 packet of taco seasoning (or 4 tablespoons of homemade taco seasoning)

4 eggs

2 C. Mexican cheese, shredded

Directions

Preheat the oven to 350°

1. In a skillet heated on medium-high heat, cook the ground beef with the green peppers, onions, and garlic. Once the beef is no longer pink, drain the excess oil using a strainer and return the beef mixture back to the pan. Stir in the taco seasoning.

2. Transfer the beef mixture to a casserole dish and spread it out evenly. In a small bowl, combine the eggs and half of the shredded cheese. Stir the mixture until the eggs are lightly beaten. Next, pour the egg mixture evenly over the beef into the casserole dish. Mix the casserole a bit to ensure that the cheese gets in between the meat.

3. Top the casserole evenly with the remaining cheese, and bake uncovered in the preheated oven for twenty-five minutes, or until the cheese is melted and bubbly. Once the casserole is done, remove it from the oven and top with your favorite keto taco toppings like tomatoes, green onions, and sour cream. Serve immediately.

Source Curbing Carbs

Sauteed Brussels Sprouts with Garlic and Parmesan

Sauteed Brussels Sprouts with Garlic and Parmesan

The most fabulous quick and easy Sauteed Brussels Sprouts recipe with garlic and parmesan. These tender Brussels sprouts are delicious plain, or with a balsamic drizzle.

Sauteed Brussels Sprouts Recipe with Garlic and Parmesan

Ingredients

1 1/2 lbs. Brussels sprouts

2 Tbsp. olive oil

1 tsp. salt

1/4 tsp. black pepper

2 Tbsp butter

2 tsp. minced garlic

1/4 C. grated parmesan cheese

Directions

1. Heat olive oil in a large skillet over medium heat. Toss the Brussels sprouts and toss to coat. Spice up with salt and pepper. Cook, undisturbed, for approximately six-eight minutes, then stir and cook another six-eight minutes until Brussels sprouts are fork-tender.

2. Add butter and garlic to the pan. Stir until butter is fully melted and garlic is fragrant. Stir in parmesan cheese. Cook one-two minutes longer. Serve immediately.

Source Creme De La Crumb

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