Ignore my horrible photo… I promise this is a delicious recipe. And yes… that is half of an avocado. Don’t judge. I was just so hungry by the time I was able to eat the dinner I prepared at 8:30 pm that I snapped the quickest photo I could. Anyway, enough with the reasoning for my horribly unappetizing photo…
This black bean soup is both delicious and healthy. I will warn you that it might not make a great main course, since it is basically, well… beans. It’s enough for me, but most people might like something a little heavier to go with it. Don’t let the “Instant Pot” title fool you-it is definitely anything but instant. This recipe requires the pressure cooker to naturally release, which takes a little longer than a manual release would. It took well over an hour and a half for the Instant Pot to come to pressure, cook on high, then naturally release, so be aware before you make this for the evening! If you want to see the original recipe, check it out at A Pinch of Healthy.
1mediumonion, diced (save some time and use frozen chopped onion!)
1/2red bell pepper, diced
1/2green bell pepper, diced
1candiced tomatoes, undrained (14.5 ounce)
1pounddry black beans, rinsed
1teaspoonsalt (or to taste)
1/2teaspoonblack pepper (or to taste)
1teaspoonhot sauce (I used a little less… tiny people in the house)
2Tablespoonschili powder (again… a little less for us-tiny people)
6cups chicken broth
Toppings: avocado, sour cream, lime, green onion, tortilla chips
Add all ingredients (except toppings) to the Instant Pot, and place the lid on top, with the vent set to “sealing.”
Cook the soup on manual high pressure for 40 minutes, and let the pressure naturally release.
After the pot is depressurized, remove the lid, and carefully remove the bay leaves. Soup will thicken after sitting.
I love spinach artichoke dip, but somehow always have the mindset that it’s a recipe that would be far too complicated for me to even attempt. That is, until I found this simple (and healthy!) recipe from Prevention. The prep is easy, the ingredients are much healthier than most spinach artichoke dip recipes, and… it’s delicious! Check out the original here!
2 c shredded reduced-fat mozzarella
1 container (8 oz) reduced-fat onion and chive cream cheese
¼ c grated Parmesan cheese
¼ large onion, chopped (or frozen chopped onion, thawed)
1 bag (10 oz) frozen spinach, thawed
1 can (13.75 ounces) artichoke hearts, drained and chopped
¼ tsp garlic powder
¼ tsp ground red pepper
Salt and ground black pepper
Baked tortilla chips, pita chips, carrots, or celery for serving
Combine and stir together the mozzarella, cream cheese, Parmesan, onion, spinach, artichokes, garlic powder, and red pepper in a 3- to 5-quart slow cooker.
Season with salt and pepper to taste.
Cover and cook on high for 2 hours, stirring occasionally, until heated through.
Serve warm with tortilla chips or celery and carrot sticks.
So simple! Pour ingredients, stir, let heat through, and chow down!
I’m mainly a green bean casserole person. That’s pretty much the extent of my casserole tolerance, so I rarely venture out. Well, I have ventured out. Ok, not very far, but it’s still a tiny venture, so give me some credit! This broccoli casserole has all the good stuff-french fried onions, cheese, and oh yeah… I guess there is some broccoli. This recipe comes from Taste of Home. Check out the original recipe here!
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish.
Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.
Vegetables are much better when smothered in cheese, sour cream, and french fried onions. Don’t you agree?
I’ve never made a cheeseball, so I figured it was about time I attempted one. It seems to be a right of passage into momhood… or something like that. So, here I am. Cheeseballin’ it up! This recipe has it all-bacon, ranch, and of course… cheese! I found this recipe at Carlsbad Cravings. Check out the original recipe here! It’s easy, cheesy, and a crowd-pleaser.
Add cream cheese, sour cream, ranch seasoning, garlic powder, pepper jack cheese, 1 CUP cheddar cheese, half of the bacon and 2 tablespoons green onions to a large bowl and mix until well combined.
Drop mixture onto a large piece of plastic wrap, cover tightly, and shape into a ball. Chill in the refrigerator for 1-2 hours to firm up (up to 24 hours if serving the next day) before rolling in coating.
Meanwhile, add remaining 2 tablespoon cheddar cheese, bacon and green onions to a medium bowl. Refrigerate.
When ready to coat cheeseball, whisk in pecans until evenly combined.
Spread Coating in an even layer on cutting board/parchment lined counter. Remove cheese ball from refrigerator and roll in Coating mixture, pressing to adhere, until evenly coated. At this point you can refrigerate until ready to serve.
Most of my favorite recipes come from Betty Crocker, so naturally, I happen to love their recipe for slow cooker chili. This chili has a very short ingredient list, but is very filling since it uses double the amount of ground beef as most chili recipes. It’s hearty and delicious! Check out their original recipe here!
2 lb lean (at least 80%) ground beef
1 cup frozen chopped onion
2 cloves garlic, finely chopped
1 can (28 oz) petite diced tomatoes
1 can (16 oz) chili beans in sauce, undrained
1 can (15 oz) tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients.
Cover and cook on Low heat setting 6 to 8 hours.
I hope you enjoy this one during the winter months!