Spinach Tortellini Pasta (Instant Pot)

This recipe was meant to be a soup, but I had extra tortellini, so I turned it into more of a liquidy pasta instead. I think that, if I ever make this again (which I likely will!!), I’ll probably use a plain pasta instead of tortellini. Recipe adapted from: “Skinny Taste: One and Done” by…

Pork & Beef Meatloaf (Instant Pot and Oven)

Made meatloaf for the first time tonight. I honestly had no idea how it would turn out. It’s a bit of an adaptation of a recipe of my grandfather’s. Honestly, I only made adjustments because I didn’t have some of the ingredients. Just a warning, there are quite a few steps to this recipe, since…

Eggplant Quinoa Salad

Ingredients: 1 eggplant, cubed 4tbsp olive oil 2/4 cup uncooked quinoa 2 cups baby spinach 2tbsp minced garlic 1tbsp lemon juice (optional) 2tbsp goat cheese feta Salt Pepper Directions: Line a baking tray with tin foil and preheat the oven to 420°F. Toss the cubed eggplant with 3tbsp of olive oil and a dash of…

Spiced Vegetable Blade Roast (Instant Pot)

Ingredients: 1.8kg beef (chuck roast or similar) *I used a boneless blade roast 1/2 cup vegetable stock 1/2 cup water 1 pkg pot roast seasoning 1/2tsp cumin 1/4tsp oregano Salt and pepper to taste 1/2 cup BBQ sauce of your choice (optional) Directions: Add the vegetable stock and water to the Instant Pot. You need…

Morning Oatmeal (Rice Cooker)

I was given this recipe by my grandfather, who also gave me my very first mini rice cooker. It’s so simple that I can throw it together when I first wake up in the morning and it’s done by the time I’m out of the shower. It makes about 3 cups when it’s cooked. It’s…

Shredded Beef Burgers and Mushroom Risotto (Instant Pot)

So these were two separate recipes but they both needed beef broth and I only had one box…so I decided to use the leftover broth from the beef for the risotto recipe and it was incredible! I used my Instant Pot for both recipes, but they can easily be adapted for the oven and stove…