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Chicken Tortilla Soup – Andrea Roskelley (Crock Pot or Instant Pot

  • 1 1/4 lb raw boneless skinless chicken breasts (about 3–4 Breasts)
  • 10 oz. diced tomatoes with green chilies
  • 14.5 oz. diced tomatoes (no salt added)
  • 1 cup frozen corn thawed (Andrea uses canned so that’s fine too)
  • 1 cup black beans (no salt added), drained & rinsed
  • 1 medium onion, diced
  • 1 jalapeno, diced (Andrea didn’t use because she didn’t have so whatever you have works)
  • 2 cloves garlic, minced
  • 4 cups of organic, low sodium chicken broth or stock
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. Himalayan salt
  • 1/4 tsp. black pepper

Tortilla Strips:

  • organic corn tortillas
  • olive oil cooking spray
  • Himalayan salt

Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro

Instructions for crock pot

  1. Toss all the ingredients for the soup into your crock pot. Stir, turn on low, and go about your day. Check back in 6-8 hours.
  2. Before serving, shred the chicken.

To make homemade tortilla strips:

  1. Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
  2. Enjoy with toppings!

Instructions for Instant Pot

  1. Toss all the ingredients for the soup into your Instant Pot and give it a stir.
  2. Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.
  3. To make homemade tortilla strips:
  4. Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
  5. Enjoy with toppings!
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Chicken Lazone

  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 pounds chicken tenders
  • 2 TBS butter
  • 2 TBS vegetable oil
  • 1/2 cup chicken broth
  • 2 TBS cornstarch
  • 2 TBS water
  • 2 cups heavy cream
  • 10 to 12 ounces spaghetti, prepared according to package directions
  • 2 TBS finely chopped fresh flat-leaf parsley

PREP: In a bowl combine garlic powder, onion powder, chili powder, paprika, salt, and pepper. Add the chicken; toss with your hands to coat the chicken with spices.

COOK: Select SAUTE on the Instant Pot and adjust to NORMAL. When hot, add the butter and oil. Stir until butter is melted. Briefly saute the chicken, a few pieces at a time, on both sides and remove to a plate.

When all the chicken has been sauteed, press CANCEL, and add the chicken broth and chicken to the pot. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and cook on high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize. Press CANCEL.

In a small bowl dissolve the cornstarch in the 2 TBS water. Push the chicken to one side of the pot and add cornstarch mixture. Stir to combine. Select SAUTE and constantly stir until sauce thickens. Press CANCEL and gradually stir in heavy cream.

SERVE: Serve chicken and sauce over spaghetti. Sprinkle with parsley.

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Pork Goulash

  • 1 cups chicken broth
  • 3 TBS sweet paprika
  • 1-1/2 TBS flour
  • 1 tsp. dried dill
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 TBS olive oil
  • One 2-1/2 pound boneless skinless pork shoulder, preferably pork butt, cut into 2-inch pieces
  • 1 medium yellow onion, chopped
  • 1 pound baby carrots
  • One 14 ounce can diced tomatoes (about 1-3/4 cups)
  1. Whisk the broth, paprika, flour, dill, thyme, salt, and pepper in a large bowl until the flour dissolves; set aside.
  2. Heat the oil in a 6 quart pressure cooker set over medium heat or in a 6 quart electric pressure cooker set to the browning function. Add the pork chunks, as many as will fit without crowding; brown on all sides turning occasionally, about 6 minutes per batch. Transfer the pork to a bowl and continue browning more as needed.
  3. Add onions to the pot, cook, stirring often, until softened, about 4 minutes. Stir in the carrots and tomatoes, pour in the broth mixture and stir well. Return the meat and any juices in the bowl to the cooker, stirring well to coat the pieces in the sauce.
  4. Lock the lid into place

Stovetop: Raise the heat to high to bring the pot to high pressure. Once this pressure has been reached, reduce the heat as much as possible to maintain this pressure. Cook for 25 minutes.

Electric: Set the machine to cook at high pressure. Set the machine’s timer for 40 minutes.

5. Reduce the pressure.

Stovetop: Take the pot off the heat. Allow pressure to return to normal, about 15 minutes.

Electric: Turn off or unplug machine – don’t let it jump to its keep-warm setting. Allow pressure to drop to normal naturally, about 15 to 20 minutes.

6. Unlock and open the cooker. Stir the stew before serving.

Serve with sour cream if desired.

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Baked Potato Soup

  • 3 russet potatoes (about 2 pounds)
  • 2 cups very small broccoli florets, if desired
  • 1 cup water for steaming
  • 3 TBS unsalted butter (I only buy salted so just decrease the amount of salt you add to the soup)
  • 1/2 medium onion, chopped (about 1/2 cup)
  • 1 TBS flour
  • 1 tsp. mustard powder
  • 1 cup milk
  • 2 cups vegetable stock (I never have vegetable stock so would use chicken stock)
  • 1/2 cup heavy whipping cream
  • 1 tsp. kosher salt, plush more to taste (less if using salted butter)
  • 1/4 tsp. freshly ground black pepper
  • 1/4 cup sour cream, for garnish
  • 3 TBS minced fresh chives, for garnish
  • 2/3 cup shredded sharp Cheddar Cheese, for garnish
  1. Prepare potatoes. Peel the potatoes. Chop one into 1/2-inch cubes and the other 2 into 1- to 2- inch chunks. Set aside larger chunks.
  2. Pressure cook the potatoes and broccoli. Put the small (1/2-inch) potato cubes and the broccoli into a steamer basket. Pour the water into the Instant Pot and place the steamer basket inside. Lock lid into place. Select Manual; adjust the pressure to high and the time to 0 minutes. After the pot beeps, quick release the pressure. Unlock and remove the lid. Use tongs or a potholder to remove the steamer basket. Set aside.
  3. Prepare the soup. Pour the water out of the pot. Preheat the Instant Pot by selecting Saute and adjust to Normal for medium heat. Put the butter in the pot to melt. When it has stopped foaming, add the onion and cook, stirring frequently, until the onion pieces have separated and begun to soften, 2 to 3 minutes. Add the flour and mustard powder and stir to coat onions. Cook, stirring frequently, until the flour has darkened slightly, about 2 minutes. Add milk and stir. Bring the liquid to a simmer and cook until milk is smooth and thickened, about 3 minutes. Add the stock, cream, large potato chunks, and salt. Stir to combine.
  4. Pressure cook the soup. Lock the lid in place. Select Manual; adjust pressure to High and the time to 8 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove lid.
  5. Finish the soup. Use a potato masher to break up the potatoes and thicken the soup. Add cooked potatoes and broccoli and let them simmer until warmed through. (Test a piece of potato first; if it’s not quite done, add the potatoes to simmer for a couple minutes before adding the broccoli.) Season with the black pepper and additional salt if necessary. Ladle into bowls, garnish with the sour cream, chives, and cheese, and serve.

COOKING TIP: Steaming some of the potatoes separately (as you’ll do in step 2) yields discrete pieces of potato, while the rest melt into the soup to thicken it. If you prefer, you can cook all the potatoes in the soup at once.

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Slow-Cooker Cheesey Chicken Manicotti

  • 2 Cups finely chopped cooked chicken
  • 1 container (15 oz) whole-milk ricotta cheese (can use cottage cheese)
  • 1 tsp. garlic salt
  • 1/4 tsp crushed red pepper flakes
  • 1/2 cup finely chopped fresh basil leaves
  • 14 uncooked manicotti shells (8 oz)
  • 1 jar (25.5 oz) tomato basil pasta sauce (or make your own)
  • 3/4 cup water
  • 2 cups shredded mozzarella cheese (8 oz)
  1. In a medium bowl, mix chicken, ricotta cheese, garlic salt, and red pepper flakes; stir in 1/4 cup of the basil. Spoon into quart-sized resealable food-storage plastic bag. Cut 3/4 inch tip off bag. Pipe filling into manicotti shells.
  2. Spray 5-quart slow cooker with cooking spray. In a medium bowl, mix pasta sauce and water. Spread about 1/3 of the sauce mixture in slow cooker. Place 7 of the filled manicotti shells in pasta sauce. Sprinkle with 1 cup of the mozzarella cheese. Spoon another 1/3 of the sauce mixture over shells. Top with remaining 7 filled manicotti shells; sprinkle with remaining 1 cup mozzarella cheese. Top with remaining 1/3 of sauce mixture.
  3. Cover; cook to 3 hours on High heat setting or until shells are tender. Serve with remaining 1/4 cup basil.
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Slow-Cooker Pork Ragu

  • 8 slices applewood smoked bacon, chopped (half of a 12 oz package)
  • 1 1/2 lbs boneless pork shoulder, trimmed and cut into 2 inch pieces
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups chopped onions
  • 2 cups chopped carrots
  • 5 cloves garlic, chopped
  • 2 tsp dried oregano leaves
  • 1/2 cup chicken broth
  • 1 can (28 oz) fire roasted crushed tomatoes, undrained
  • 6 cups cooked rigatoni pasta (about 4 1/2 cups uncooked pasta)
  • Shredded Parmesan cheese, if desired
  1. Spray 5 quart slow cooker with cooking spray
  2. In 5 quart Dutch oven, cook bacon over medium-high heat 10 to 12 minutes, stirring occasionally, until browned and crisp. With slotted spoon, remove bacon to small bowl.
  3. Season pork with 1/2 tsp of the salt and 1/4 tsp of the pepper. Add half of the pork to the bacon drippings in the Dutch oven, and cook 4 to 6 minutes, turning occasionally, until browned. With slotted spoon, remove pork from Dutch oven to slow cooker. Repeat with remaining pork.
  4. Add onions, carrots, remaining 1/4 tsp salt and 1/4 tsp pepper to Dutch oven, cook 3 to 4 minutes, stirring frequently, until softened. Stir in garlic and oregano, cook 30 seconds. Add broth, heat to simmering, stirring to remove brown bits on bottom. Transfer mixture to slow cooker with pork. Stir in tomatoes and bacon.
  5. Cover, cook on Low heat for 8 to 10 hours or until pork is tender and easily falls apart. Before serving shred pork with 2 forks. Serve over cooked pasta. Garnish with Parmesan cheese.
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Chicken and Wild Rice Soup

  • Serves 6
  • 2 pounds bone-in chicken breast halves, skinned
  • 3/4 cup dried wild rice, rinsed and drained
  • 5 cups reduced-sodium chicken broth
  • 2 medium carrots, thinly sliced
  • 1 cup sliced fresh button mushrooms
  • 1 stalk celery, thinly sliced
  • 1/2 cup chopped onion
  • 1/4 cup dry long grain white rice
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 3/4 cup whipping cream or half and half
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/3 cup chopped fresh flat-leaf parsley

PREP: Place chicken and wild rice in Instant Pot. Pour broth over all. Secure the lid on the pot. Close the pressure release valve.

COOK: Select MANUAL and cook on high pressure for 10 minutes. When cooking is complete, use a natural release to depressurize. Press CANCEL.

Transfer chicken to a cutting board, set aside. Add carrots, mushrooms, celery, onion, white rice, garlic, and thyme to rice mixture in pot.

Secure the lid on the pot. Close the pressure release valve. Select MANUAL and cook on high pressure for 5 minutes. When cooking is compete, use a natural release to depressurize. Press CANCEL.

Meanwhile, remove chicken from bones, discard bones. Cut chicken into bite-sized pieces. Add chicken, whipping cream, and cream cheese to the pot. Select SAUTE and adjust to NORMAL. Cook and stir for 1 to 2 minutes or until heated through and cream cheese is completely melted and smooth. Press CANCEL.

SERVE: Ladle soup into bowls. Sprinkle with parsley.

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Slow Cooker Lasagna

  • 1 pound Italian sausage
  • 1 medium onion, chopped (1/2 cup)
  • 3 cans (15 ounces each) Italian-style tomato sauce ( I would just make my own spaghetti sauce and not add the extra basil and salt in this recipe)
  • 2 tsp dried basil leaves
  • 1/2 tsp salt
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1 container (15 oz) part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 15 uncooked lasagna noodles
  1. Cook sausage and onion in skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil, and salt.
  2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  3. Spoon 1/4 of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with 1/2 of the cheese mixture and 1/4 of the sausage mixture. Top with 5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining 5 noddles and the remaining sausage mixture.
  4. Cover and cook on low heat setting for 4 to 6 hours or until noodles are tender.
  5. Sprinkle top of lasagna with remaining 1 cup of mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted.
  6. Makes 8 servings.
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Easiest Mashed Potatoes

  • 2 pounds russet potatoes peeled and cut into 1 to 2 inch chunks
  • 1 tsp salt, plus more to taste
  • 1-1/2 cups milk
  • 1/2 cup heavy cream (I think this would taste great, but never have so I use 2 cups milk)
  • 3 Tbs butter
  1. Pressure cook potatoes. Put the potatoes in the Instant Pot and sprinkle with salt. Add the milk, cream, and butter. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 8 minutes. After cooking, quick release the pressure. Unlock and remove the lid.
  2. Mash the potatoes. Using a potato masher or large fork, mash the potatoes into the milk mixture until smooth and creamy. (Alternatively, you can remove the potatoes with a slotted spoon or skimmer and use a ricer to press the potatoes into the pot then stir to combine them with the cream and butter.) Season with salt and pepper, if necessary, and serve.
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Stuffed Sweet Peppers

This is the recipe as I found it. I think you could substitute regular sausage, mozzarella cheese, and green peppers if you would prefer. I added the homemade sauce option since we never buy sauce.

  • 3 Medium sweet red peppers
  • 2 Medium sweet yellow peppers
  • 1 jar (14 oz) spaghetti sauce, divided (or homemade sauce)
  • 3/4 pound uncooked Italian turkey sausage
  • 3/4 cup uncooked instant rice
  • 1/2 cup crumbled feta or blue cheese
  • 1/2 cup chopped onion
  • 1/4 cup chopped tomato
  • 1/4 cup minced fresh parsley
  • 2 Tbs sliced ripe olives
  • 1/4 to 1/2 tsp. garlic powder
  • 1/2 tsp salt
  • 1/2 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes

Cut tops off peppers, chop tops and set aside. Discard stems and seeds; set pepper cups aside. Reserve 3/4 cup spaghetti sauce; pour remaining sauce into slow cooker. Combine sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, red pepper flakes, reserved chopped peppers, and spaghetti sauce.

Spoon into pepper cups; place in slow cooker. Cover and cook on low for 4-5 hours or until peppers are tender. Yield: 5 servings