Tag Archives: Family Friendly

Simple Pork Tenderloin Recipe

Simple Pork Tenderloin Pressure Cooker Recipe

Ingredients

3-4 lbs. Pork tenderloin

1 tsp. salt

1 tsp. pepper

1 C. water

For the Glaze:

1/2 C. brown sugar

1 Tbsp. cornstarch

1/4 C. balsamic vinegar

1/2 C. water

2 Tbsp. soy sauce

Instructions

1. Place pork tenderloin in the instant pot. Season with salt and pepper. Add in one cup of water. Add the lid and set to sealing.

3. Press the manual button and set the pressure to ten-fifteen minutes (based on the size of your pork tenderloin)

4. About twenty minutes before the tenderloin is done, combine the ingredients for the glaze in a small sauce pan.

5. Heat and stir until the mixture thickens. About 3-4 minutes. Remove the the pork tenderloin from the crock pot and slice. Brush or drizzle the pork tenderloin with the glaze. Serve immediately.

Source Eating on a Dime

Instapot Chicken Fajitas

Chicken Fajitas

Marinade

• 1 lb – Chicken tenderloins

• 1 Tbsp – Canola oil

• 2 Tbsp – Lime juice

• 1 1/2 tsp – Kosher salt

• 1 1/2 tsp – Dried oregano

• 1 1/2 tsp – Ground cumin

• 1 tsp – Garlic powder

• 1/2 tsp – Chili powder

• 1/2 tsp – Smoked paprika

Cooking and Serving

• 1 Tbsp – Canola oil

• 1 – Red bell pepper

• 1 – Poblano pepper

• 1 – Medium yellow onion

• 6 – 6-inch flour tortillas

Optional

• Salsa

• Sour cream

• Guacamole

• Chopped fresh cilantro

• Lime wedges

• Tortillas

1. For the marinade: In a medium bowl, combine the chicken, one tablespoon of oil, lime juice, salt, Oregano, cumin, garlic powder, chili powder and paprika and stir well. Cover and marinate at room temperature for thirty minutes or refrigerate for four hours.

2. Pour one tablespoon of oil into your pressure cooker/instapot cooking insert. Press “START/STOP on the unit to begin the sear/sauté function. Heat the oil until very hot approximately five minutes.

3. Add chicken and cook on one side until dark golden brown about six minutes. Flip and cook for another two minutes Transfer chicken to a plate or platter and keep warm.

4. Add peppers and onion to pot and cook stirring occasionally, until tender and golden brown, about ten minutes. Transfer to a plate or platter. Serve chicken and peppers with tortillas and toppings.

Source CHEF iQ

Savory Pot Roast with veggies

INSTANT POT/Pressure Cooker POT ROAST

INGREDIENTS


1 Tbsp. Olive oil

3 lbs chuck roast

1 tsp. kosher salt

1 tsp. black pepper

1 tsp. onion powder

1 Tbsp. minced garlic

1/4 cup prepared horseradish

4 C. beef stock

3 lbs potatoes quartered

1 lb carrots peeled and cut into 2 inch chunks

Directions

Cooking a Fresh Pot Roast (Thawed)

1. Season roast with salt and pepper liberally. Turn the pressure cooker to saute. Once hot, add in the oil. Sear meat on all sides, three-four minutes per side. Remove meat from inner pot. 

2. Pour in beef broth and scrape up any browned bits on bottom of instant pot. Add the roast back into pressure cooker, along with the onion powder, garlic and horseradish.

3. Cook on high pressure for twenty minutes per pound. When the cook time has elapsed, allow for pressure to release for ten – twenty minutes. 

For Frozen Pot Roast

1. Place roast, beef broth, salt, pepper, onion powder, garlic and horseradish in ithe nner pot of pressure cooker. 
Cook on high pressure for thirty minutes per pound. 

2. When cook time has elapsed, allow for pressure to release for ten-twenty minutes. 

Pot Roast with Carrots and Potatoes

1. Sear Roast as directed.
Add remaining ingredients into pressure cooker and cook for 20 minutes LESS than directions state (Cook for forty minutes on high pressure for FRESH three pound Pot Roast or seventy minutes on high pressure for FROZEN three pound roast) Allow pressure to release naturally for ten minutes. 

2. Open instant pot and add in carrots and potatoes, seal pressure cooker and cook on high pressure for twenty minutes. Allow pressure cooker to naturally release pressure for ten-twenty minutes before releasing any remaining pressure. Serve the pot roast.  

Source A Mind “Full” Mom

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

Sweet and savory Brussels sprouts

Honey Balsamic Roasted Brussels Sprouts

Ingredients

1.5 lbs fresh or frozen Brussels sprouts see note

3 Tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

2 Tbsp balsamic vinegar

2 tsp honey

Directions

1. Preheat oven to 425 degrees F. Line a large baking sheet with foil or parchment paper. Trim ends from each Brussels sprout. If needed, peel off the wilted outer leaves and discard. Cut each in half.

3. Arrange the Brussels sprouts on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Spread vegetables into a single layer, making sure there is no overlap.

4. Roast Brussels sprouts for eighteen -twenty minutes or until you see browned caramelized edges. Remove from oven.

5. In a small mixing bowl, whisk together honey and balsamic vinegar. Pour mixture over roasted veggies. Toss to coat evenly. Serve right away.

Source Crunchy Creamy Sweet

Quick and easy Maple Barbecue Pork Chops

Crockpot Maple Barbecue Pork Chops

Ingredients

1.5 pounds Boneless Center Cut Pork Loin Chops {approx. 4 chops}

14.5 oz. can Swanson Chicken Broth

18 oz Sweet Baby Ray’s Maple Barbecue Sauce {1 bottle}

1/4 cup packed Brown Sugar

Instructions

1. Pour can of Chicken Broth into bottom of Crock Pot. Place Pork Chops in Crock Pot, and cook on LOW for six hours, covered. After six hours on LOW, drain and discard juices from Crock Pot.

2. In a medium bowl, combine BBQ Sauce and Brown Sugar, and stir until well combined. Pour sauce mixture over Pork Chops, and cook on LOW for 30 more minutes, or until done. Enjoy!

Source The Frugal Girls

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

The most fabulous Beef Ramen Noodles

This is a Healthy ramen noodles recipe made with beef and vegetables instead of the supplied instant noodle packet.

Healthy Beef Ramen Noodles

Ingredients

1 Tbsp. vegetable oil

1 large onion chopped

1 red bell pepper chopped

1/2 head broccoli cut into florets

1 lb. Extra lean ground beef

6 oz ramen noodles (2 packets with seasoning packets discarded)

Salt and pepper

Sauce

1/4 c. soy sauce

1 Tbsp. brown sugar

1 Tbsp. apple cider vinegar

2 tsp. sriracha sauce

1 clove garlic minced

1 scallion (chopped)

Directions

1. In a large skillet over medium heat, heat oil. Add onions, peppers, and broccoli and cook until tender, approximately five minutes. Remove from the pan.

2. Add ground beef, season with salt and pepper, and cook until no longer pink. Drain fat and return vegetables back to the skillet

3. Make sauce: Whisk together soy sauce, brown sugar, apple cider vinegar, Sriracha, and garlic.

4. In a medium saucepan, bring water to a boil. Add cooked ramen noodles and cook until tender, 2 minutes. Drain.

5. Add cooked ramen noodles to skillet and pour over sauce. Toss until completely combined. Taste and season with more salt and pepper, if necessary. Then garnish with green onions and serve.

Source What’s in the pan

Oven-Baked Split Chicken Breasts

Simple Oven Baked Split Chicken Breasts are a healthy choice for any dinner! These flavorful bone-in baked chicken breasts turn out beautifully with a crispy seasoned skin while retaining their juices for perfect, tender, moist chicken meat!

Oven-Baked Split Chicken Breasts (Bone-In)

Ingredients

2.5-3 lbs bone-in skin on split chicken breasts (brands will vary, but this will typically be 2-4 chicken breasts)

1 Tbsp. olive oil (extra virgin)

1/2 tsp. salt

1/4 tsp. ground pepper

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. paprika

Directions

1. Preheat your oven to 400 degrees F (205 degrees C) Line a rimmed baking sheet with parchment paper or aluminum foil (or coat a baking dish with olive oil or non-stick cooking spray).

2. Rinse and pat dry your split chicken breasts. Coat with olive oil, rubbing the olive oil into the skin and breast surface side that will be facing upward during cooking.

3. Place the chicken breasts, skin side up, on your prepared baking sheet. Season each piece of chicken, sprinkling with combined spices: salt, pepper, onion powder, garlic powder, and paprika.

4. ”For extra crispy chicken skin, heat a skillet or frying pan to medium high heat. No need to add oil (it’s already on your split chicken breasts), place the seasoned chicken breasts skin side down and sear for three-four minutes or until nicely golden brown. Then place onto your baking sheet and continue with steps 5 & 6.

5. Bake for forty – forty-five minutes or until the internal temperature reaches a minimum of 165 degrees F (74 degrees C) when checked with a meat thermometer. *Check next to the bone at the deepest (thickest) point in the breast meat.

6. Remove the baked chicken from the oven and allow it to sit for three-five minutes before being served.

Source Bake it with Love