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Do any of my readers still not have an Instant Pot? If you haven’t pulled the trigger on this one, I have failed as a blogger! It’s not too late to right this wrong, though. At this moment, the latest greatest Instant Pot is at it’s lowest price ever! The 6 quart 10-in-1 model is only $99.96; that’s $50 off!
We now have two Instant Pots and use them multiple times a week. I often use one for meat and the other for rice or a main course in one, potatoes in the other. Or I will have both multi-tasking to make bone broth and hard boiled eggs to get ready for the week. I’ve even doubled up on soup for a hosted dinner. Breakfast, lunch and dinner are all so much quicker and easier. We just couldn’t cook without them!
Check out a few of the ways I use the Instant Pot:
Hard-boiled Eggs in the Instant Pot
Delicious Ribs in the Instant Pot
Real Mac ‘n Cheese in the Instant Pot
Loaded (with Veggies) Potato Soup in the Instant Pot
If you are looking for a great cookbook, I recommend Great Food Fast by Bob Warden.
Let me know what you make in your Instant Pot, I’m always looking for new recipes!
This post contains affiliate links!
Today only, the 6 quart 7-in-1 Instant Pot is only $69.99! I didn’t expect to see this price again between now and Black Friday!
I’ve mentioned the Instant Pot about 57 times on this blog, but my point still stands: It’s the best investment I’ve made in a kitchen appliance ever. So much so, that I’ve just purchased a second Instant Pot so that I can have the yogurt option and use both IPs side by side. There are times when I want to make rice in one, meat in the other or simply batch cook a few things at a time. I thought about getting an 8 qt, but ultimately I knew I would appreciate having two interchangeable inner pots more than a bigger size. I can’t wait to make yogurt!
Last night about 4pm, I started having that creeping, dinner-panic because Sundays are usually not planned on our meal planner. We had already eaten out twice over the weekend, and I hadn’t gone grocery shopping so I knew I needed to pull something out of basically nothing.
I opened the pantry and found potatoes and onions that were really nearly at the end of their usefulness. From the fridge I pulled out carrots and celery that certainly weren’t at the peak of freshness. I added some chicken broth, some milk, some garlic and some spices. I sauted the veggies, then added everything else and turned the Instant Pot to manual for 5 minutes. Writing this paragraph basically took longer than making this soup. For the official recipe for leftover-busting Loaded Potato Soup, click here. I didn’t have the broccoli, but, like most of my recipes, this is incredibly forgiving and flexible. It ended up being the perfect October 1st soup, and it saved a whole bunch from being totally wasted!
That’s one of many examples of how the Instant Pot saves dinner, time and again! Click here to get your Instant Pot.
*This post contains affiliate links*
Right about when I started my official “minimalism” conversion, the much-awaited Costco opened up near me. I had been waiting for this moment for YEARS. Remember, I am a Shopaholic at heart. I was afraid Costco was going to become a major stumbling block in my journey, but that hasn’t actually been the case. In fact, buying in bulk has actually helped me simplify our meals. I never thought of cooking in a minimalist way, but now that I am devouring minimalist literature like there is no tomorrow, I’m finding that nearly every aspect of a simplified life appeals to me. With three kids, a part time job, homeschooling and all the details that come with mom-life, I’ve simplified our menu significantly. Check out some of my easy meal ideas here and here. I want to share a few ways that buying in bulk has actually helped my kitchen become more streamlined, efficient and enjoyable to my family.
I should preface this by saying that my children, especially my girls are remarkable open-minded and cheerful in their diet. All three of my kids try whatever they are given. I know that isn’t typical so some of my ideas will not apply to everyone. If you are dealing with a picky eater, you have my sympathies. My kids eat like champs but none of them ever sleep past 7 AM, if that makes you feel any better.
Also, I would like to say sorry I haven’t included any of the prices. I will try to add this info in the future for a post update.
- A signature salad: We have never eaten as much salad as we have this year and it’s totally due to bulk-buying. First, we buy the huge container of Organic Baby Spinach at Costco, the huge bag of Craisins, the huge bag of croutons, the huge bag of bacon bits, and we found a salad dressing we all love: Vidalia Onion Vinegrette (we are still using up this dressing from Sam’s Club, but I would like to try a similar one from Costco next). We mix the salad up in a big bowl and the girls have gotten great at gauging the perfect amount of each add-on. Since we always have these on hand, it’s great to always have a healthy side ready to pull out. (Note: sometimes we throw in other veggies or strawberries or cashews. The nice thing is that the base “recipe” is very simple and shelf-stable. I realize the dressing could be healthier, but I’m striving for small steps. Eating a big pile of organic spinach is still a win, in my book. Also, I’m convinced that when a salad is properly tossed in a large bowl, much less dressing is used.)
- Beans & Rice: Sorry to mention it again, but it is still a favorite for the Prescotts and it is so crazy easy in the Instant Pot. At Costco, we can buy pretty much all the ingredients in bulk and just have that recipe ready to make any given day. We have loved having a HUGE bag of black beans and a HUGE bag of rice on hand all the time.
- Parfaits as a main course: I totally get that this doesn’t appeal to everyone, but for my kids it’s like they’ve won the lottery. From their response, you would think we were giving them ice cream sundaes for dinner when it’s actually: vanilla yogurt, strawberries, blueberries and/or bananas and granola. We really like the big double bags of granola from Costco and they are insanely cheap compared to granola at the regular grocery store.
- Limited Options: One more mindset-shift that fits in nicely with minimalism and bulk-buy is limiting options. Now, I know this sounds like a negative thing, but please bear with me. As parents, most of us bend over backwards providing for our children. We want them to have the best of everything that they might want or need and we want them to have all the choices in the world. One thing I have really been working on in an effort to cultivate contentment in our home is limiting our options.
Examples: instead of having crackers and cheese, tortilla chips with salsa, potato chips, popcorn and pretzels all in my pantry at once, I am aiming for one main snack for the week (or shopping period). Instead of filling the fridge with all the veggies and fruits, we can maybe have pineapple and carrots this week, apples and broccoli next week. (The exception is bananas, we try to always keep those on hand for smoothies and snacking). This is something new for us, but so far it’s working pretty well and there is less produce wasted. This is so much easier than constantly feeling like I need to provide an entire buffet & salad bar of healthy options for the kids at all times. (When I tried to do this, produce was becoming so wasted and I was exhausted from prepping food or guilty when I handed them a Popsicle instead of prepping the rapidly-expiring food. Live and learn.)
One last quick thing and it’s an affiliate link for a product I have really loved having! We ordered this HUGE chalkboard style magnetic menu for our fridge and we have really enjoyed it. It totally helps me to have a cute visual reminder of the menu plan for the week and I’ve used the grocery list spot a lot as well. The magnet is super strong and it goes so well with our other chalkboard items in the kitchen.
What are your thoughts on bulk buying and minimalism?
Delicious Ribs in the Instant Pot
(This post contains affiliate links for your convenience)
Quick and Easy Ribs in the Instant Pot! This was my first time ever cooking ribs and I was pretty excited at how simple it was in my trusty Instant Pot. I loosely followed a recipe from Great Food Fast, which I highly recommend. I used two racks of country style ribs, seasoned them up really well with garlic, salt & pepper, and onion powder.
I added a cup or two of chicken broth plus a squirt of ketchup to the inner pot, closed it and set it for manual 15 minutes. I preheated the oven to 375, I waited 15 minutes for the pressure to come down, released the excess and then put them in the oven for about 20 minutes, then under the broiler for maybe 5 until they browned up beautifully. (These gloves are awesome for lifting out hot stuff with your hands!) I am sure they didn’t need the 20 but I was trying to time dinner a little later (sometimes the Instant Pot is seriously TOO fast!!).
With outside temps being close to 100 this week, I was not going to make my poor husband stand over the grill but these ribs turned out so good I will probably make them this way every time from now on! Total rib success!
Perfect Corn on the Cob
What else can you serve with ribs but Real Mac & Cheese and crisp/tender corn on the cob? I think I have finally nailed corn on the cob after realizing I had been seriously overcooking it for many years! The trick is to add a couple tablespoons of sugar to the pot along with a generous sprinkling of salt with your ears of corn. Then once it comes to a boil, only let it go for about 1-2 minutes before pulling it off the stove and scooping out to serve! Perfect every time and the spoonful of sugar is the key to sweet corn.
My kids are pretty excited that I let them have Ice Cream for Breakfast. This is an incredibly easy and healthy recipe that really shows how powerful the Vitamix is. So healthy we can serve it at breakfast!
2 frozen bananas (for easy blending, slice and freeze for at least 30 minutes)
12 frozen strawberries
1/2 – 3/4 cup whole milk
1/2 tsp. of vanilla
Toss frozen bananas, then frozen strawberries into the Vitamix, then add 1/2 cup of milk. The trick is to use the tamper constantly to make this recipe. It will be loud and angry, but the results are yummy! Start blending low and then move up to high, constantly tamper-ing the contents down until you get a smooth creamy texture that can be scooped. (Add additional milk if needed).
This post contains affiliate links. As always, I only recommend products that I use or want to try for my own family.
Welcome to my new blog, Chasing Santee! I’m working on the design bit by bit so thanks for your patience while my content has been on hold. I realized I was becoming more and more frustrated with blogging and that was because I hadn’t been writing as much, I had been researching and tweaking and transferring. But what I have re-discovered in 2016 is that I must write. It’s vital to my emotional health! So I am coming back to posting and trying to tie up the loose ends of some of my two part posts. So, without further ado, here is Part 2 of How We Do Dinner.
In Part 1, I talked about some of our quick meals. For this post, I’m linking to some of our current favorite recipes; some are new and some I have used for the last thirteen years! A few are just quick guidelines (I would like to update with full recipes later). We can really recommend these! (If you don’t have an Instant Pot, some of these may make you want one!)
- Easy Cheesy Veggie Lasagna: Delicious and freezes great. We really like this better than traditional lasagna.
- Salad for the win: Our favorite product from Sam’s Club is their huge tub of Organic Spring Mix. We also grab the big bags of sliced almonds, craisins, crutons, and real bacon pieces. I used to make salads in bowls for each person, but I finally gave in and started tossing my salad together with dressing and tons of toppings in a big bowl. It is JUST BETTER, trust me. There are a million variations, obviously, but we have found keeping those ingredients available with different fruits and veggies means the salad actually gets served….and eaten, rather than languishing in the produce drawer. If some of the spring mix needs to be finished up, I throw it in the freezer for smoothies.
- Balsamic Chicken Thighs: You will need an Instant Pot for this, but you will love the results. Tender, tangy and perfect with jasmine rice.
- Wrap it: One of the fun things I realized when I worked at Tropical Smoothie was that almost anything makes an awesome wrap. Flour tortillas are cheap and last forever in the fridge, so I always stock up at Aldi. Try: Chicken salad with fresh spinach and onions, breakfast burritos, leftover turkey, cranberries & dressing (even gravy tastes delicious), and chicken Caesar salad.
- Mac & Cheese: Ok, I have obviously shared this before, but it’s good enough to repeat. SO easy.
- Oven Roasted Veggies: These easy instructions work for pretty much any veggies, and the olive oil and balsamic vinegar make them extra irresistible.
- Healthy Chili: So easy the kids can make it!
- Homemade pizza: We love the pizza dough sold in the Publix bakery cooler. This way you can really load up on the veggies and cut down on the grease.
- Taco Soup: One can of chicken, one can of corn, one pack of taco seasoning, one pack of ranch dressing, one can of beans. Dump all together (no can-draining) in a pot, bring to a boil and simmer for like 20 minutes. Awesome camping recipe! (I imagine….I have never slept outdoors in my life). Serve with chips, sour cream, and , of course, cheese.
- Copycat Chick-fil-a Sandwiches: It’s fun to try copycat recipes and the pickle juice marinate and powder sugar in the breading bring this pretty close to the real thing. Honestly, we’d rather just go to Chick-fil-a but there is something empowering about re-creating a restaurant favorite!
- Quick Chicken Pot Pie: Saute your chopped veggie trio (onions, carrots, celery), add some chicken broth and bring to a light boil, add a spoonful cornstarch and stir until thickened. Throw in a bunch of chopped cooked chicken (or make it easy on yourself and use a store-cooked rotisserie chicken. ) Season by preference. Pour it all into a crust (DIY or buy Pillsbury), top with a second crust and bake.
- Beans & Rice: I have mentioned this recipe before because it is one of our favorites and it literally takes three minutes to throw in the Instant Pot.
- Stir-Fry: A big bag of broccoli slaw from the grocery store makes the quickest stir fry ever. Throw in whatever veggies you have and lightly saute with EVOO. Add some rice or pasta and leftover pork or chicken. Don’t forget to serve with kid-friendly chopsticks! It makes the whole experience 10 times better (the rule is parents must eat with chopsticks also).
- Cabbage & Buttered Noodles: This may not sound great, but trust me, served with savory kielbasa (we just buy these from Hillshire Farm) it’s a crowd-pleaser. This was a recipe we started making when we were over-run with cabbage from our CSA and we still love it!
- Chicken Salad: Chopped Rotisserie chicken or canned chicken plus mayo, salt, pepper, & seasoned salt makes a great chicken salad. Add any of the following: chopped celery, craisins, raisins, grapes, chopped apples, or sliced almonds (again from Sam’s Club) and you’ve got an awesome meal.
That’s it for now! What are some of your go-to family favorites? I’d love to try them!
Even my nine year olds can handle this super easy, quick & delicious chili recipe. Pin it for an easy meal in only 20 minutes!
2 lbs. ground beef (or 1 lb ground beef plus 1 lb spicy sausage)
3 medium onions, chopped
3 tbls. chili powder
3 cups Spicy Vegetable Juice (V-8)
1/3 cup ketchup
2 cans beans (any combo of kidney, chili, garbanzo, white chili, etc.)
1 can corn (optional)
Bacon (ok, this is definitely optional, but if you don’t add it, you’ll wish you did)
Cook beef and onion at medium heat in the bottom of a dutch oven on the stove. Drain fat, then add chili powder (sometimes I throw in some extra seasoning like garlic, etc). Add the rest of the ingredients and bring to a boil. Turn down to low and cook for 15 minutes. This is another one of the most flexible recipes of all time (kind of like my Magic Oatmeal Cake). You can pretty much throw in any beans & meat and this is always a hit!
This post contains affiliate links. As always, I only recommend products that I use or want to try for my own family.
If you are looking for a gorgeous recipe post with mouth-watering photos and fancy cooking terms like “roux” and “parboil”….well, then you are at the wrong blog.
If you are interested in a quick, healthy recipe that tastes good, then proceed.
This meal was my way of using up some veggies that needed to be eaten without having to run out for more ingredients. It’s amazing what I will do to avoid having to go to the grocery store on a Monday afternoon. So this is really Loaded with Veggies Potato Soup.
This was made in my Instant Pot and is incredibly easy to put together. If you don’t have an Instant Pot, I don’t know what else I can do to convince you. I’ve already raved all over Facebook, Pinterest and anywhere else I can think of. Check out my review here at EveryWomanBlog.com and then (affiliate link) head on over to Amazon and order one.
I just wish I had bought an Instant Pot sooner because I use it all the time.
Loaded Potato Soup in the Instant Pot
2 chopped onions
1 cup chopped carrots
1 cup chopped celery
1 head of fresh broccoli
lots of peeled, cubed potatoes (by lots I mean, about as many as I can put in the pot)
2 (14.5 oz) cans of chicken broth
salt, pepper, garlic, nutmeg
a dash of half and half
optional: chives, shredded cheese, and bacon
- Set Instant Pot to Saute and saute celery & carrots for about 5 minutes with some Extra Virgin Olive Oil. Or butter. Or both. Add onions and garlic and saute for another 5 minutes.
- Add potatoes and pour chicken broth over everything. Close lid, close vent, and set for Manual 5 minutes (or high pressure for 5 minutes).
- You can either open the IP and let the pressure release (QR) or let it release slowly (NR). Once pressure is released, open it and cream up your soup. To do this, you can use a stick blender, a regular blender, or be super ghetto like me and stick a hand mixer in there. Sure, scalding hot soup may splash at you, but, hey, you’re on the clock here. You can blend it up really creamy or leave lots of chunky pieces in there, it’s really your call.
- Add broccoli, give it a quick stir, close the lid, close vent and set it for Manual 1 minute then NPR. (this method leaves the broccoli a little on the crisp side. If you want it to be really blended in with your soup, do a little more time or add it earlier in the recipe. Or leave it on Keep Warm for awhile because you really can’t believe dinner is already done.)
- Add, salt, pepper, a dash of nutmeg, and some half and half to taste.
- Serve with cheese and, if you REALLY want to go wild, BACON.