No Bake Ziti for the Instapot

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We recently saw the YouTube video linked at the end of this post and since we were in the mood for comfort food decided it was time to break the “no pasta, no cheese” standoff we had been in and try it out.

OMG this was so, so good. I am not sure I will ever make ziti any other way and suggest if you are reading this you run, not walk, to your grocery store, buy the supplies and make it quickly. I promise you won’t regret it.

Ingredients:

  • 1 tbsp of extra virgin olive oil

  • 1 yellow onion, chopped

  • 1 tbsp of crushed garlic

  • 1-1.5 lbs of ground beef (I used 1/2 ground beef (90%) and 1/2 ground pork. Ground Sausage would also work).

  • 4 cups of a sauce of your choice

  • 3 cups of water or chicken broth (add 1 more cup if using an 8qt over a 6qt)

  • 1 lb box of Ziti

  • 1 cup (8 oz) of ricotta cheese

  • 1 large egg

  • 1 tsp of dried parsley

  • 1/2 tsp of kosher salt

  • 5.2 oz of Boursin cheese (Garlic & Herb)

  • 8 oz bag (2 cups) of shredded mozzarella cheese

  • 1/3 cup of grated parmesan cheese

Directions:

  1. Add the olive oil to the InstaPot and then hit “Sauté” and adjust so it’s on the “More” or “High” setting. Let the oil heat for about 2 minutes

  2. Next, add the onion and cook for 2 minutes until lightly softened and lightly translucent/browned and then add in garlic and cook for another minute

  3. Then, add in the meat. Stir constantly as it cooks so it crumbles and browns for 2 mins. Make sure you deglaze (scrape) the bottom of the pot as it cooks so nothing sticks to it

  4. Pour in the marinara sauce and water. Stir well

  5. Lastly, add in the ziti noodles and just smooth them out so they’re submerged in the sauce (DO NOT STIR)

  6. Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done

  7. While the pasta’s cooking, combine the ricotta, egg, dried parsley and salt in a mixing bowl

  8. When the lid comes off, stir in the ricotta mixture, Boursin, mozzarella and parmesan

  9. Stir everything until well combined, top with some extra parmesan if desired and serve

No Baked Ziti original video:   https://pressureluckcooking.com/recipe/instant-pot-unbaked-ziti/

My Spin on Cowboy Chicken and Rice

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So last week I was in Publix and their Aprons Simple Meal of the week was Cowboy Chicken and Rice.

I took the sample offered and really enjoyed it.

I looked at the recipe card and knew I had most of the items at home or an ingredient just like it so decided I had to make this one night.

Instead of using all the ingredients listed I skipped the collard greens (gross) and the red wine vinegar.  Instead I used these (plus two pounds of chicken I cut up into bite size pieces and was sautéing in Coconut Oil when I took the photo.

1 can diced tomatoes w/green peppers and onions

1 can Bushs White Chili Beans in mild sauce

2 cups frozen corn

1 1/2 teaspoons roasted garlic and herb seasoning

1 package Uncle Ben's Brown Rice and Quinoa

Once the chicken was ready I simply added each ingredient to the skillet, stirred well and let is cook on low for about 15 minutes. I then served it with fresh pineapple and Guy had buttered bread with his.

This quick 30 minute meal was so yummy and so easy it will easily be repeated many times over.

Sunday Gravy

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My co-worker brought this in for lunch and let me sample it and I knew I had to try to make a batch.  Served it over Spaghetti noodles for Guy and Zoodles for me and both versions were very good.  It makes a ton and froze several servings.  Definitely on the list when we need a pasta sauce.Adapted from the Nom Nom Paleo recipe book "Ready or Not".Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 pound sweet and/or hot Italian sausage
  • 1 small yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • Kosher salt
  • 6 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1/2 cup chicken stock
  • 3 28-ounce cans whole San Marzano tomatoes
  • 2 dried bay leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley

InstructionsSaute all sausages for 3-4 minutes, remove from InstaPot and set aside. While you are doing this open and drain the San Marzano tomatoes then blend to fine puree and set aside.Saute Carrots, onions, celery with sprinkle of salt until all are softened, about 10 minutesAdd tomato paste to vegetables, stir and saute 2-3 minutes, Add chicken stock, bay leaf and seasonings. Stir well then add San Marzano tomato puree and stir well. Add whole sausages and "drown" in the sauce.Cook on InstaPot setting Manual, high for 50 minutes and then let natural release for 10 more minutes.  Remove sausages, cut or chop into small bite sized pieces, add back into sauce and let simmer until ready to eat.This makes a huge amount of sauce and it does freeze very well.

Black Eyed Pea and Smoked Sausage Soup

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We have made this soup over and over again.  Definitely one of our very favorites!Credit: Plain Chicken

Black Eyed Pea and Smoked Sausage Soupserves 8
  • 1 lb smoked sausage, sliced into 1/4-inch pieces (can use turkey)
  • 4 cans black eyed peas, drained
  • 1 Tbsp minced onion flakes
  • 1/2 tsp garlic powder
  • 1 can Rotel tomatoes (regular or mild)
  • 1-2 Tbsp cajun seasoning
  • 2-3 cups Swanson's Louisiana Cajun broth
  • 2 cups cooked rice (white or brown)

In a Dutch oven over medium-high heat, cook smoked sausage until lightly browned. Add black eyed peas, onion flakes, garlic powder, Rotel, cajun seasoning and broth. Bring to a boil and reduce heat. Simmer for 20 minutes. Serve with cooked rice.Pressure Cooker: (InstaPot) Soup setting for 20 minutes, then let simmer

Chicken Apple Salad

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  • 2 cups cubed cooked chicken breast
  • 1 cup diced Granny Smith apple
  • 1/2 cup diced celery
  • 1/4 cup dried cranberries
  • 2 Tablespoons chopped green onions
  • 1/3 cup light mayonnaise
  • 1 Tablespoon light sour cream
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cinnamon

DIRECTIONS:

Combine first 5 ingredients in a large bowl. In a separate bowl, combine mayonnaise and remaining ingredients, stirring well with a whisk. Add mayonnaise mixture to chicken mixture, tossing well to coat.

TIPS:

  • This recipe is also good when sliced red grapes are substituted for the dried cranberries.
  • If preparing this recipe as gluten free, just be sure to use a brand of mayonnaise that is known to be GF.
  • Nutritional Information per serving: Serving size: 1 cup, Calories 328, Fat 10g, Saturated Fat 2g, Sugar 4g, Fiber 3.5g, Protein 22.27g, Cholesterol 67.60mg, Carbohydrates 37g
  • WW POINTS per serving:  Smart Points 5, Points Plus 8,  Old Points Program: 8