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recipes

Instant Pot Dump + Start Creamy Ziti

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Oh, hi! Just Martha freaking Stewart over here! I have some other content in the works, but I’ve honestly been cooking and creating recipes nonstop. It’s hard not to share such delicious (and easy!) recipes.

I created this recipe for the big kids. We’ve been eating so much pizza — from frozen to takeout — and I’m kind of over it. Knowing that they LOVE pizza, I decided to basically make “pizza pasta.” And, oh my gosh!, it was a huge hit.

My 4-year-old, Remy, was super excited about this meal because I let her help. Thankfully, it’s basically a dump-and-start meal, so it was easy to get her involved in the process. Plus, when she helps, it encourages her to eat something new and different. She’s so picky about food lately so I’m desperate for anything I can get.

Anyways, I hope you enjoy this recipe. It’s SO not healthy! Ha! But it is incredible. It’s hearty, it’s fulfilling, and it’s just super yummy

Yield: 8

Instant Pot Dump and Go Creamy Ziti

Instant Pot Dump and Go Creamy Ziti
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes

Ingredients

  • 3 cups of chicken broth
  • 2 cups of heavy whipping cream
  • 2 tsp of garlic powder
  • a pinch of salt
  • 16 ounces of ziti
  • 2 cups of pasta sauce
  • 1.5 cups of shredded Parmesan cheese
  • 1.5 cups of mozzarella cheese

Instructions

  1. Dump all of the ingredients (minus the pasta sauce and cheese) into the Instant Pot. Make sure pasta is covered with liquid!
  2. Turn on your Instant Pot to Manual - high - for six minutes.
  3. Let naturally release for an additional 6 minutes, then quick release.
  4. Pour pasta sauce into cooked pasta mixture. Then slowly add cheeses until melty, ooey, and deliciously gooey.
  5. Serve immediately and ENJOY your delicious "Pizza Pasta"!

The before pictures? They aren’t so pretty. Dump and cook meals are not always pretty — but they ARE delicious!

So tell me this — what’s your trick for making kids eat what you make?!

PIN ME! -- EASY INSTANT POT CREAMY ZITI

Instant Pot Southwest Chicken Noodle Soup

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I don’t know about you, but in times of crisis, I need to be busy. During this odd time in our history, being busy looks much different. No longer are we able break up our days by running to the store or the park.

Now breaking up my day means finding joy in things I maybe didn’t before. I’ve always, always, been a baker. Cookies, cakes, breads, and muffins were my go-to. Now I find myself creating new, yummy meals for my family.

Sure, some — like this Instant Pot Southwest Chicken Noodle Soup — have been hits! Others have not fared as well with the little ones. But when I do find something that everyone will eat, I add it to our weekly routine.

Soup in bowl with peppers and radishes

Instant Pot Meals

When my husband bought me an Instant Pot 4 years ago I responded with a hesitant “Thanks?” He had been a pro at pressure cooking on the stovetop, but I wasn’t even sure I wanted to learn how to use it. After making only rice and hard-boiled eggs for a year, I finally decided to up my Instant Pot game.

Once I really go started with my Instant Pot, I was hooked. I told everyone I could that they should get one. I convinced my mom and my sister to jump on board.

soup with peppers

Instant Pot Southwest Chicken Noodle Soup

When I first threw this recipe together, I was nervous. My kids are picky. One of them loves chicken, but hates corn. The other will eat corn all day, but never touch chicken. Meanwhile, I still need to keep our meals dairy-free for the baby.

To my delight, everyone — husband included! — loved this meal! I hope you’ll try it!

Yield: 8-10 servings

Instant Pot Southwest Chicken Noodle Soup

Soup in bowl with peppers and radishes

Dairy-free

Prep Time 28 minutes
Cook Time 12 minutes
Total Time 40 minutes

Ingredients

  • 32 ounce carton chicken stock
  • 4 chicken breasts
  • 1 can of corn
  • 4 tablespoons of nutritional yeast
  • Salt and pepper, to taste
  • 2 cups of Ajoyo Original Unsweetened Almondmilk
  • 12 ounces of (your choice of) pasta
  • Cilantro
  • Jalapenos
  • Radishes

Instructions

    1. Add the entire carton of chicken stock to the Instant Pot along with four medium-sized chicken breasts, a can of corn (do not drain!), nutritional yeast, and Ajoyo Original Unsweetened Almondmilk. Set pressure to manual – high – 12 minutes.
    2. Instant Pot will take about 15 minutes to come to pressure. During that time, clean radishes, jalapeno peppers and cilantro. Thinly slice the radishes. Set aside. Slice jalapenos (remove the seeds to reduce heat). Set aside. Chop cilantro. Set aside.
    3. Bring 6 quarts of water to a boil. Cook pasta according to the box. Drain. Set aside.
    4. Once the Instant Pot 12-minute timer goes off, let it slow release for 5 minutes. Then quick release the pressure.
    5. Remove chicken breasts with tongs. Using two forks, shred the chicken breasts and return to the Instant Pot. Salt and pepper to taste.
    6. Serve immediately. Garnish with radishes, jalapenos, and cilantro. Enjoy!

Tell me — what’s your favorite way to use your Instant Pot!?

PIN ME - Instant Pot Southwest Chicken Noodle Soup

Creamy Roasted Red Pepper Pasta (Dairy-Free / Vegan)

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In moments of craziness, it’s important that we try and keep some sense of normalcy in our lives. I’ve been trying to create new recipes to try that the whole family can enjoy. Being mindful of the fact that our youngest still needs to avoid dairy, so I’ve had to kick my creativity up several notches!

Getting Creative With Kids

Well, thanks to being super resourceful, the kids and I have discovered one of our newest favorite meals! This recipe for Creamy Roasted Red Pepper Pasta is incredible. Don’t be put off by the idea of roasting red peppers. It’s super simply and a lot faster than imagined. Also? You can double this recipe, freeze half of the sauce, and reheat later if you’re in a pinch!

CREAMY ROASTED RED PEPPER PASTA

I was able to get my kids involved by helping me measure out the dry ingredients, pouring the Ajoyo Almondmilk into a measuring cup, and stirring the combined pasta and sauce at the end. Finding little ways to keep them involved not only makes them feel important during this time, but it also can be considered “math” and “science!”

ROASTED VEGETABLES

Who knows! Maybe by the end of this whole extended Spring break, I’ll want to be a homeschool mom! Ha!

Try this recipe and tell me what you think! It’s so creamy, so cheesy-tasting, but totally dairy-free! If you haven’t picked up nutritional yeast yet, try grabbing some off of Amazon here. It gives all of my dairy-free recipes a cheesy flavor.

pasta with red sauce in skillet

Also, if you’re currently in the market for a food processor or blender, I highly recommend a Vitamix! It can do everything and perfectly mixed the wet and dry ingredients with my roasted veggies.

Yield: 6

Creamy Roasted Red Pepper Pasta

pasta with red sauce in skillet

Dairy-Free / Vegan

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 red bell peppers, large
  • 1 medium red onion
  • 5 cloves of garlic
  • 1 Cup of Ajoyo Unsweetened Almondmilk
  • 4 Tablespoons of Nutritional Yeast, heaping
  • 1 teaspoon of salt
  • 1 1/2 teaspoons of paprika
  • 1 teaspoon of oregano
  • 16 oz pasta
  • 1 teaspoon of cornstarch
  • 1 sprig rosemary for garnish (optional)

Instructions

    1. Preheat the oven to 375.
    2. While the oven heats, slice peppers and onions into strips and place on a parchment-lined baking sheet. Separate 5 cloves of garlic, peel, and place on baking sheet. Toss the vegetables on the baking sheet with olive oil.​ Roast in the oven for 20 minutes.
    3. While vegetables roast, cook pasta according to box instructions. Strain, return to pot.
    4. Put 1 Cup of Ajoyo almondmilk into the blender. Add roasted vegetables, nutritional yeast, salt, paprika, and oregano. Blend until smooth.
    5. Add to the pan with cooked pasta. Mix thoroughly and add cornstarch to thicken. Garnish as desired.
    6. ENJOY!
Category: easy recipes

In the meantime, stay safe, healthy, and sane! I’ll keep you updated with more recipes and activities.

PIN ME - CREAMY ROASTED RED PEPPER PASTA

No-Bake Nutella Cups

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Confession: I do not like chocolate. I don’t hate it, I just don’t go out of my way for it. And, nine times out of 10, if offered chocolate, I will decline. But hey — good news! That means more for you!

Oh – and I don’t really like cake either.

But guess what?! Like so many of you, I DO love Nutella! I try to avoid having it in the house because I just cannot stay away. In fact, when I was pregnant with Ari seven years ago, Nutella was one of the foods I craved the most. Shortly after I gave birth, my aunt brought me these delicious No-Bake Nutella Cups.

Not only are they absolutely delicious, but they are easy to make and can be frozen and enjoyed later. But enough of the babbling — let me get to the good stuff so you can try them for yourself.

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See? Easy peasy! They can be enjoyed immediately, or return them to the fillo cup container and re-freeze for later! I usually freeze them and pop them out one (or 5!) at a time for a snack.

What’s your favorite make-ahead dessert?

 

 

Instant Pot Creamy Chicken Noodle Soup

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I’ve mentioned several times over the last 8 years that I am a novice cook, at best. My abilities have always been hindered because of my fear of making something that tastes awful. So, for years, I just avoided cooking. I mean, Chad has always loved to cook — and he’s great at it! So I took a backseat.

But 3 years ago Chad bought me an Instant Pot and I started to dabble in making meals for our family. It’s still been something I’m not ultimately comfortable with; but the Instant Pot is an amazing invention. And the growth of its popularity has given me more and more courage to branch out and try new recipes — and adapt old ones!

My most recent Dinner Conquest was a Creamy Chicken Noodle Soup, adapted from this recipe.

[gmc_recipe 12514]

I am IN LOVE with comfort food this pregnancy — and this? paired with some rolls or a piece of toasted bread? Perfection! It’s just what this baby ordered! I’m in love with how creamy and hearty it is — which is perfect for a cold Winter’s afternoon!

We’re definitely adding it to our weeknight dinner rotation! 😉 The kids loved it — and so did I (and so did this baby in my tummy)!

 

a Valentine’s Day Treat for Kids

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I have to admit it — Valentine’s Day is generally not a holiday that gets me super excited. No, I’ve never had a bad Valentine’s Day experience; it just hasn’t been a holiday that holds much tradition in our family.

But, as I’ve mentioned before, KIDS CHANGE EVERYTHING, y’all. They even make some moms who are not crafty (::cough-cough:: me…) bring out their inner crafty.

And my kids constantly remind me about these little holidays that I mostly think are silly. So I’ve found ways to make even the smallest of holidays a teensy bit special for these two nuts!

A couple of years ago I started the tradition of making Valentine’s Day Puppy Chow!

Puppy chow has long been a favorite in my house — I mean, who wouldn’t want sugar-coated cereal as a snack!? So why not turn it around and splash a little pink on it, am I right!?

Here’s how we make our allergy/nut/gluten-friendly Valentine’s Day treat!

[gmc_recipe 5824]
I added pink sprinkles for good measure this time 😉

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These make a perfect classroom treat and I cannot wait to share them with Ari’s preschool this year! Just put them in a pretty little package and you’re good to go!

Happy Valentine’s Day, friends! Is there any special thing you do or make with your kids to celebrate!?