This is a quick, hardy recipe! I spent the day thrifting, I’m a full-time thrifter/reseller, I was tired and hungry when I came home. I had this dinner whipped up in literally, less then 30 minutes. This recipe has four ingredients and I used all ingredients from Aldi.
These are the ingredients plus 1-lb of ground beef.
Start by browning the ground beef. while that’s cooking, make the Mac & cheese according to the box instructions.
After the ground beef is browned, drain and add one packet of taco seasoning and a can of diced tomatoes with green chilies or you can use Rotel.
Simmer while macaroni is cooking.
Once macaroni is cooked, stir in the cheese sauce.
Dump the Mac and cheese into the ground beef mixture and stir all together.
You will very quickly have a delicious comfort meal.
I served ours with a salad mix from Aldi and we ended up having no leftovers. This would be a great busy weeknight dinner.
I’m always looking for new ideas for side dishes. Today I decided to try fried cabbage and bacon. We are grilling steaks and I wanted something different to go along side.
Here’s what I used:
5 slices of bacon
1/2 yellow onion
1 tsp garlic
1/2 head chopped cabbage
There’s just two of us so you could adjust the amounts as needed. I fried five pieces of bacon up and removed them until later.
I used half of a yellow onion, sliced and a tsp of garlic, I added them to the bacon grease and caramelized them.
I chopped up half of a head of cabbage and put it in with the onions and garlic. I added some salt and pepper and a tablespoon of smoked paprika.
I felt I didn’t have enough bacon grease so I added a drizzle of olive oil, added the bacon back that I chopped, stirred everything together and placed a lid on top to let the cabbage cook down and soften.
This was so delicious! I’ll definitely make it again!
I saw a slow cooker recipe for chicken and dumplings where you use canned biscuits for dumplings and although there is nothing wrong with that recipe, I decided to make my own version with homemade dough, in the Instant Pot.
I love cooking in my Instant Pot. I have not used my slow cooker since I bought mine a couple of years ago.
So, here is what I came up with and man is it delicious!
I started out by chopping about 1/2 cup of each, carrots, celery and onion.
I drizzled some olive oil in the instant pot and added a tablespoon of butter and turned it on saute.
I sauted the veggie trio for a minute or two, then added garlic.
I sauted them for about 4 minutes, until tender. I added salt, pepper and Italian seasoning.
While that was cooking, I cut up two boneless skinless chicken breasts into chunks.
Then I turned off the Saute function and added the chicken to the pot. I also added four cups of chicken broth and one can of Cream of Chicken soup, gave it a stir and sealed the lid and set the cook time to 10 minutes.
While that was cooking, I made the dough for the dumplings. I use self rising dough and I like to sift it because it makes the dumplings more fluffy. I use a strainer with a handle to sift with.
I added two beaten eggs, sour cream, salt and water to my flour and gently mixed it into a dough.
I use a cookie dough scoop to scoop my dough so they will be similar in size.
The chicken cooked for 10 minutes then natural released for 20 minutes. I opened the pot, turned off the cook function and turned saute back on and started adding my dough.
The dough cooks very fast in the hot liquid. I left saute on while I gently pushed the dumplings under the liquid, allowing them to cook all around. This only took 5-6 minutes.
Last thing I did was sprinkle some parsley on top and closed the lid and turned the instant pot onto the warming function, Lo, until they were ready to serve.
This is a very delicious recipe and the homemade dumplings make it extra special. Here is the ingredient list.
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
Drizzle of Olive Oil
1 T Butter
3/4 t salt
3/4 t pepper
1 t Italian seasoning
2 boneless skinless chicken breasts
4 cups chicken broth
1 can cream of chicken soup
2 cups self rising flour
2 beaten eggs
2 T sour cream
1 t salt
1/2 cup water
Start out by chopping about 1/2 cup of each, carrots, celery and onion. Drizzle some olive oil in the instant pot and added a tablespoon of butter and turn it on saute. Saute the veggie trio for a minute or two, then add garlic. Saute for about 4 minutes, until tender. Add salt, pepper and Italian seasoning. While that is cooking, cut up two boneless skinless chicken breasts into chunks. Then turn off the Saute function and add the chicken to the pot. Also, add 4 cups of chicken broth and one can of Cream of Chicken soup, give it a stir and seal the lid and set the cook time to 10 minutes. While that was cooking, make the dough for the dumplings. Use self rising dough and sift it because it makes the dumplings more fluffy. Add two beaten eggs, sour cream, salt and water to flour and gently mixed it into a dough. (I use a cookie dough scoop to scoop my dough so they will be similar in size.) Cook the chicken for 10 minutes then natural released for 20 minutes. Open the pot, turned off the cook function and turn saute back on and start adding scoops of dough. The dough cooks very fast in the hot liquid. Leave saute on while you gently push the dumplings under the liquid, allowing them to cook all around. This takes 5-6 minutes. Sprinkle some parsley on top and serve.
This is a hearty meal for a busy weeknight. It is a fast dinner and so delicious. I make mine with a special ingredient. I haven’t seen it used anywhere else.
First, I put boneless skinless chicken breast in a casserole pan. I use iron skillets for baking. The meals turn out so good. Sprinkle salt and pepper on the chicken. You don’t need much salt because the cream of chicken soup has salt too.
I use one can of cream of chicken soup and my special ingredient.
Ricotta cheese! I have seen most people use sour cream in this recipe but I think the ricotta makes it cheesier and richer tasting.
Mix the soup and about 1/4 cup of ricotta cheese together until blended well.
Smear the soup mixture onto the chicken breast.
Take stuffing mix, I love stove top, mix a two to one measurement together. I used two cups stuffing and one cup water.
Let the stuffing absorb the water for a few minutes then spoon onto chicken.
Next add a few pats of butter to the top. I don’t measure it. Bake in a 350 degree oven for about 40 minutes.
Remove from oven and serve.
You can make this ahead of time and place in refrigerator and bake in oven when you are ready. It’s very good!
Fall is fast approaching and I’m getting in the mood for stews and soups! This is my fast and easy instant pot beef stew recipe.
I shop at Aldi a lot and this stew is made almost entirely with Aldi ingredients:
1lb Stew Meat
1/4 C Chopped Onions
1-2 Garlic Cloves Minced
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Italian Seasoning
2 Bay Leaves
2 T Tomato Paste
2 T Corn Starch
4 C Beef Broth
12 oz Mini Potatoes
3 Carrots Cut up
I started with stew meat from Aldi. It was just a bit over 1lb.
Set the instant pot to sauté. Drizzle olive oil on the bottom of the pot. Dump in meat, onions and garlic into the instant pot and brown meat on all sides, not cooking meat all the way through. Add seasonings.
With a slotted spoon, remove meat from the pot, leaving the juice.
Whisk in beef broth until lumps are gone
Stir in tomato paste
Add meat, carrots, potatoes and bay leaf back into the pot and stir
Close the lid and seal the vent. Set on manual for 35 minutes. After time is up, let the pot naturally release for at least 20 minutes. Remove Bay Leaves.
I like to serve it with crusty ciabatta rolls from Aldi…Enjoy
This is a quick stir fry recipe that is healthy and full of flavor! It can be customized very easily with different veggies or meat. It can be low carb it you leave out the beans and corn. It has a savory dressing that goes on top that is so good. If you are counting Weight Watcher Points, it is zero points for the Blue Program. Here is how to make this filling dish.
Ingredients for eggroll filling:
1 lb of your choice of meat. I opted for chicken breast. You may also omit the meat for a vegetarian option.
1/2 cup diced red onion
1 t cumin
1 t chili powder
1 t oregano
1/2 cup frozen corn
1/2 cup cooked black beans
1/2 cup red bell pepper
4 oz can green chilis diced
1 cup broccoli slaw
3 cups coleslaw mix
1/4 cup cilantro chopped
Ingredients for Dressing:
1 cup fat free plain Greek yogurt
1 t garlic powder
1/2 t onion powder
1 t parsley
1 t chili powder
1 t apple cider vinegar
Spray a large skillet with olive oil cooking spray.
Saute’ cubed chicken and onions, add chili powder, cumin and oregano. Cook until chicken is browned and onions are soft.
Add the beans, corn, chilis, peppers, slaw and broccoli slaw.
Stir fry for 10-15 minutes until cabbage is soft. Make the dressing by mixing all of the dressing ingredients together.
Serve in a bowl topped with the dressing. You may also top with jalapeños for extra heat.