Cheesy Quesadillas

Cheesy Quesadillas

Prep Time 3 mins
Cook Time 7 mins
Total Time 10 mins

Ingredients
  

  • 2 to 3 cups filling: leftover cooked vegetables cooked meat, crumbled tofu, cooked beans, fresh or frozen corn, cooked rice or grains, or any other leftovers
  • 2 teaspoons butter or vegetable oil divided
  • 4 large flour tortillas 9-inch to 10-inch
  • 2 cups shredded cheese such as cheddar, Monterey jack, colby, fontina, or any favorite melting cheese

Instructions
 

  • Prepare the filling. Pick a few of the suggested filling ingredients above, enough to make 2 to 3 cups of total filling. If combining leftovers, warm them briefly in the microwave or in a skillet over medium heat. If using raw ingredients, cook before making quesadillas. Transfer the filling to a bowl and cover to keep warm.
  • Melt 1/2 teaspoon butter or oil in the skillet. Use just enough to coat the bottom of your skillet — about 1/2 teaspoon of butter or oil. Warm it in the skillet over medium to medium-high heat.
  • Add the tortilla and top with cheese. Place 1 tortilla in the skillet and sprinkle all over with 1/2 cup of cheese.
  • Add the filling. Spread about 1/2 cup of filling in a single layer over just half the tortilla.
  • Watch for the cheese to melt. Once the cheese starts to melt, begin lifting a corner of the tortilla and checking the underside. When the cheese has completely melted and you see golden-brown spots on the underside of the tortilla, the quesadilla is ready.
  • Fold the quesadilla in half. Use the spatula to fold the quesadilla in half, sandwiching the filling.
  • Transfer to a cutting board and cut into wedges.
  • Wipe the pan clean and repeat. Wipe the pan clean if needed, melt another dab of butter, and continue cooking quesadillas as described above.
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

Potsticker Stir-Fry

 

Potsticker Stir-Fry

Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Servings 4

Ingredients
  

  • 1 16-ounce bag frozen stir-fry vegetables
  • 1 16-ounce bag frozen chicken gyoza potstickers
  • Kosher salt and freshly ground black pepper to taste

Gyoza Dipping Sauce

  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar Can use apple cider vinegar or white wine vinegar instead, but it will change the taste slightly
  • 4 tsp sesame oil
  • chili flakes to taste

Optional for Dipping Sauce

  • sugar to taste
  • garlic/garlic powder to taste
  • ginger/powdered ginger to taste

Instructions
 

  • Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add vegetables, season with salt and pepper, and stir-fry until almost tender, 3 to 5 minutes.
  • Push to the side and place the potstickers pleat-side up in a single layer in the open space. Fry for 3 minutes. Add a splash of water, cover, and steam for 3 minutes.
  • Add the gyoza sauce, toss everything to coat in sauce, and serve.
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

LINK TO RECIPE USED IN THIS POST

Pita Pizza

Pita Pizza

Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Servings 1

Ingredients
  

  • 1 pita bread
  • 2 tbsp spaghetti sauce
  • 1/4 cup mozzarella cheese
  • toppings of your choice i.e. vegetables, meat, etc.

Instructions
 

  • Preheat oven to 400°F.
  • Spread sauce on pita, sprinkle with cheese and toppings (toppings are what can make the pizza a bit more nutritious/filling, such as frozen vegetables or protein)
  • Place on baking sheet and bake for 5-7 min, or until cheese is melted
Tried this recipe?Let us know how it was!

Taco Soup

Taco Soup

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients
  

  • 2 lb ground beef or ground turkey
  • 1 envelope taco seasoning
  • 1 1/2 cups water
  • 1 can 15 oz pinto beans, rinsed and drained
  • 1 can 15 oz kidney beans, rinsed and drained
  • 1 can 15 oz whole kernel corn, drained
  • 1 can 15 oz stewed tomatoes
  • 1 can 10 oz diced tomato with green chiles
  • sour cream optional
  • shredded cheese optional

Instructions
 

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain.
  • Add taco seasoning and mix well.
  • Stir in the remaining ingredients.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. Makes 8 servings.
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

Salsa Chicken

Salsa Chicken

Prep Time 1 min
Cook Time 15 mins
Total Time 16 mins

Ingredients
  

  • 1 jar salsa
  • 2 lb skinless boneless chicken thighs
  • salt optional
  • rice microwaveable or can make your own, taco ingredients, or some other side to go with chicken

Instructions
 

  • Put the salsa and chicken into the Instant Pot.
  • Set the pressure cooker to poultry or manually set it to high pressure for 15 minutes.
  • When it’s done, manually release the pressure. Shred the chicken with two forks. Taste for seasoning, and add salt if required (depending on how salty your salsa is).
  • Serve over rice (*can use microwaveable rice or make your own), or as a filling for tacos.
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

Coconut Turmeric Chicken

Coconut Turmeric Chicken

Prep Time 2 mins
Cook Time 15 mins
Total Time 17 mins

Ingredients
  

  • 2 lb boneless skinless chicken thighs
  • 1 can coconut cream
  • 1 tablespoon turmeric
  • rice can use microwaveable rice or make you own

Instructions
 

  • Place chicken in the Instant Pot and add the coconut cream and turmeric, stirring to combine.
  • Cook on the poultry setting, or 15 minutes on high pressure.
  • Use quick release to release pressure.
  • Add salt to taste. Serve over rice.
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

Honey Soy Chicken

Honey Soy Chicken

Prep Time 2 mins
Cook Time 15 mins
Total Time 17 mins

Ingredients
  

  • 2 lb chicken thighs
  • 1/4 cup honey
  • 1/2 cup low sodium soy sauce
  • Rice can use microwaveable rice or make your own

Instructions
 

  • Place the chicken, honey, and soy sauce into the Instant Pot.
  • Cook on poultry setting or 15 minutes on high pressure.
  • Taste for seasonings and add salt and pepper to taste.
  • Serve over rice.
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

Hawaiian Chicken

Hawaiian Chicken

Prep Time 5 mins
Cook Time 13 mins
Total Time 18 mins
Servings 4

Ingredients
  

  • 3-4 chicken breasts
  • 1 x 16 oz bottle barbecue sauce
  • 1 x 20 oz can pineapple tidbits save 1 Tbsp juice and then drain
  • OPTIONAL – side of rice can do microwaveable or make your own, salad, or vegetables

Instructions
 

  • Place your trivet in the bottom of the Instant Pot and add about a cup of water (depending on the size of the Instant Pot) and a tablespoon of the pineapple juice.
  • Mix together your pineapple tidbits and the barbecue sauce.
  • Cover the chicken breasts with the barbecue-pineapple mixture, and then place onto the trivet.
  • Make sure the lid is securely sealed, place the Instant Pot on manual mode and cook with high pressure for about 13 minutes. Don’t forget to place the steam valve over to “sealing”.
  • When time is up hit cancel and allow 5-10 minutes to naturally release pressure.
  • Remove your chicken from the Instant Pot with tongs and serve
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

Overnight Steel Cut Oatmeal

Overnight Steel Cut Oatmeal

Prep Time 3 mins
Cook Time 8 hrs
Total Time 8 hrs 3 mins

Ingredients
  

  • 1 cup steel cut oats
  • 4 cups water
  • 1/2 cup half and half
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Optional: fruit dried or fresh and nuts for toppings

Instructions
 

  • Spray slow cooker with non-stick spray. Whisk together all ingredients in a slow cooker.
  • Cover and cook on low for 8 hours.
  • Stir and serve in bowls with desired toppings
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

Lasagna

Lasagna

Prep Time 7 mins
Cook Time 3 hrs
Total Time 3 hrs 7 mins

Ingredients
  

  • 9 oz oven-ready lasagna noodles
  • 48 oz tomato basil pasta sauce
  • 32 oz ricotta cheese
  • OPTIONAL: 1/2 cup grated Parmesan cheese

Instructions
 

  • Spray slow cooker with non-stick spray if desired
  • Add 1 cup of sauce and spread over bottom of slow cooker
  • Add 3-4 noodles on top of sauce, break apart if necessary
  • Top with about 3/4 cup ricotta cheese
  • Top with 1/2 – 3/4 cup sauce (depending on how saucy you like it)
  • Repeat with noodles, ricotta and sauce 3 more times
  • Top with 3-4 final noodles and one more cup of sauce
  • Sprinkle with Parmesan cheese if desired
  • Cover and cook on high for 2-3 hours or low for 4-6 hours. Serve with salad or steamed vegetables (can use microwaveable!)
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

Did you know...

Text on this page can be read to you!

Let’s face it – depression can make reading really difficult. That’s why we’ve tried to make this website as accessible as possible – no long paragraphs, and text-to-speech capabilities. Simply highlight the text you want to read and press the play button.*

*if you are using text-to-speech on a mobile phone, make sure the sound is on