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Instant Pot Broccoli Cheddar Soup (copycat Panera recipe)

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Instant Pot Broccoli Cheddar Soup (copycat Panera recipe)

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I love to make this soup on a chilly day! ( I do use a little less onion than this calls for) Using the instant pot makes it come together quickly for dinner and I typically pair it with some cornbread muffins. Make it even easier by using pre-chopped broccoli and carrot sticks (and store bought pre-made cornbread).

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365 Days of Slow Cooking and Pressure Cooking

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Instant Pot Broccoli Cheddar Soup-reminiscent of Panera Bread's broccoli cheddar soup this pressure cooker version has chopped broccoli, shredded carrots and celery simmered in a velvety smooth cheese sauce. I believe this version is just as good or better than you could order at any restaurant! Try it for dinner this week.
Get the SLOW COOKER version of the recipe here

Instant Pot Broccoli Cheddar Soup

YUM is all I can say about this broccoli cheddar soup. The vegetables are quickly pressure cooked in the Instant Pot and then the creamy and cheesy goodness is added in to the pot to produce a soup that will knock your socks off. This Instant Pot broccoli cheddar soup is amazing served in bread bowls or served with some crusty bread...or just some crackers on top.
Some notes about the recipe:
Better than Bouillon Chicken Base*: I don't always have a carton or can of chicken broth in my pantry but I always have Better than Bouillon in my fridge. I buy the big jars at Costco...they are so much cheaper. Then when a recipe calls for a cup of chicken broth I simply add in one cup of water and one teaspoon of the chicken base.

Broccoli: I chose to go with fresh broccoli for this recipe. You could totally go a lot heavier on the broccoli if you like to have broccoli in every bite. I just used the florets but if you like the stems you could dice them up and throw them in as well.

Carrots: I used only 2 carrots for this recipe but again, you could totally throw in a third carrots if you like to have more vegetables. I chose to cut my carrots up matchstick style which took a while but you could also just used grated carrots or diced carrots.

Sharp Cheddar: I love that sharp cheddar can bring so much more flavor to a dish than mild or medium cheddar. Don't worry it's not overwhelming. I used an entire 8 ounce block of cheddar. I grated my own. I don't like to use pre-grated cheddar for soups because it has that weird powdery substance on it. What is that stuff anyway?

More recipes you'll love...

Instant Pot or Slow Cooker Loaded Baked Potato Soup

Instant Pot or Slow Cooker Buffalo Chicken Chili

Instant Pot or Slow Cooker Pizza Soup

Instant Pot or Slow Cooker Cheeseburger Soup

What Pressure Cooker Did You Use?

For Instant Pot Broccoli Cheddar Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20. I recommend buying the Duo.

Instant Pot Broccoli Cheddar Soup

Prep Time: 20 minutes

Cook Time: 1 minute (plus 5 minute NPR)

Total Time: 21 minutes

Yield: 6 1/2 cups of soup 1x

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Instant Pot Broccoli Cheddar Soup - 365 Days of Slow Cooking and Pressure Cooking

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Instant Pot Broccoli Cheddar Soup--reminiscent of Panera Bread's broccoli cheddar soup this pressure cooker version has chopped broccoli, shredded carrots and celery simmered in a velvety smooth cheese sauce. I believe this version is just as good or better than you could order at any restaurant!

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My favorite appetizer dish to bring- because it is so easy!

1 bag of frozen meatballs,

1 cup of ketchup,

1 cup of grape jelly.

Put it in a crockpot and let it cook till warmed through and jelly and ketchup are combined.

If I am in a hurry or needing something quickly, I will combine the jelly and ketchup on the stovetop and heat and whisk to combine and then cook the meatballs in the oven according to package directions- usually 15 to 20 minutes (this gives a nice brown coating on one side that is delicious). Then combine everything in the crock pot to keep warm.

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This is a staple meal in our home during cold months and a recipe that has been passed down for a few generations.

Prep Time: 1 hour

Cook Time: 2 hours

Servings: 15-20

Ingredients

½ cup vegetable oil or butter (for the roux)

1 cup all-purpose flour

4 teaspoons of file powder (or substitute with cornstarch)

1 cup chopped celery

1 large yellow onion, chopped

1-2 bell peppers (green & red), chopped

3 cloves garlic, minced

1 lb kielbasa or sausage, sliced

5 chicken bouillon cubes

1 tablespoon Cajun seasoning

4 bay leaves

1 teaspoon dried thyme leaves

1 can stewed tomatoes

1 can tomato sauce

3 quarts water

1 lb lump crabmeat (optional)

2 lbs uncooked medium shrimp (optional)

Instructions

1. Make the Roux

In a large, heavy-bottomed pot, heat ½ cup of vegetable oil or butter over medium heat. Slowly whisk in the flour until smooth.

Stir constantly for 10-15 minutes, or until the roux becomes a dark caramel or chocolate color. Be careful not to burn it.

2. Cook the Vegetables

Add the chopped celery, onion, bell peppers, and minced garlic to the roux. Cook, stirring frequently, for 5-7 minutes or until the vegetables soften and become fragrant.

3. Add Liquids and Spices

Stir in the stewed tomatoes, tomato sauce, water, chicken bouillon cubes, Cajun seasoning, bay leaves, and dried thyme. Mix well and bring to a gentle boil.

4. Simmer the Base

Reduce the heat to low and let the gumbo base simmer uncovered for 30-45 minutes, stirring occasionally.

5. Add the Sausage and File Powder

Stir in the sliced kielbasa (or sausage) and 4 teaspoons of file powder (or cornstarch as a substitute). Cook for another 10 minutes to allow the flavors to meld.

6. Add Seafood (or Substitutes)

Gently add the lump crabmeat and shrimp to the pot. Cook for 5-7 minutes, or until the shrimp turn pink and are fully cooked. If you’re substituting seafood with another meat, ensure it’s cooked through before adding it.

7. Adjust and Serve

Taste the gumbo and adjust seasoning with additional Cajun seasoning, salt, or pepper if needed. Remove the bay leaves before serving.

Serve hot over steamed white rice or with crusty bread.

Note: For thicker gumbo, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for an additional 5 minutes.

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Creole gumbo served with white rice in a bowl

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Favorite party food, quick and easy. Able to make ahead of time. 

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8 slices bacon cooked and diced

1 large head of broccoli, cut into bite-size pieces

1 cup seedless red grapes, halved

1 cup mayo

3 tbsp apple cider vinegar

2 tbsp white sugar

Whisk mayonnaise, vinegar, and sugar in a bowl; add diced bacon and fold into dressing. In large bowl mix broccoli and grapes. Fold in dressing to coat. Refrigerate for 2 hours before serving.

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Absolutely easy and delicious!

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My family is really big on challah bread so, I decided to try to make a few loaves using my bread machine. Let me tell you...it made ALL

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I make this often in our home. Very easy and delicious.

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Prep 30 min

Total 1 hr 5 min

Servings 8

Love burritos and enchiladas? With these hearty burritos, smothered in enchilada sauce, you never have to choose a favorite! They come together in one skillet for a quick dinner that's packed with Mexican flavor. MORE+LESS-

Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add beef and onion; cook 6 to 8 minutes, stirring occasionally, until brown. Drain, and return mixture to skillet. Stir in taco seasoning mix and water. Cook over medium heat 2 to 3 minutes longer or until thickened. Transfer to medium bowl. Clean out skillet; spray with cooking spray.

Place tortillas on work surface. Divide refried beans, rice and beef mixture among centers of tortillas in 4-inch long strip. Evenly top with 1 cup of the cheese. Roll up into burritos, and place seam side down in skillet. Bake 25 minutes.

Drizzle with enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Serve with cilantro and lime wedges.

Expert Tips

To roll burritos, fold one edge of tortilla over length of filling, tucking filling in slightly. Then fold two short edges over. Roll filled tortilla over toward remaining unfolded edge.

For a fun twist, swap 1 can (15 oz) Progresso™ black beans, drained and rinsed, for the refried beans.

Nutrition Facts

Serving Size: 1 Serving

Calories

430

Calories from Fat

190

% Daily Value

Total Fat

21g

32%

Saturated Fat

9g

47%

Trans Fat

1 1/2g

Cholesterol

60mg

21%

Sodium

1070mg

45%

Potassium

170mg

5%

Total Carbohydrate

38g

13%

Dietary Fiber

2g

9%

Sugars

2g

Protein

22g

Vitamin A

8%

8%

Vitamin C

0%

0%

Calcium

25%

25%

Iron

15%

15%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

If you need a way to combine your love for enchiladas and burritos, this is the recipe for you! Let's face it - the best part of enchiladas is the melty cheese and enchilada sauce, so why wouldn't a skillet of hearty beef burritos smothered in the same topping be just as delicious? Once you've made this recipe, if you still have a hankering for more, we've got plenty more burrito recipes for scoping out your next dinner idea. We've got breakfast burrito recipes, too, so you can eat burritos for all meals of the day! Looking for a lighter swap? We bet this recipe would be just as tasty made with ground turkey.

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Prep 30 min Total 1 hr 5 min Servings 8 Love burritos and enchiladas? With these hearty burritos, smothered in enchilada sauce, you never have to choose a favorite! They come together in one skillet for a quick dinner that's packed with Mexican flavor. MORE+ LESS- Heat oven to 350°F.

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This is a staple in our house. So easy and yummy.

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For an easy, satisfying meal, this recipe for bacon-ranch seasoned chicken sandwiches is sure to please.

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A perfect meal for a cold winter's eve! This one pot meal can ither be made in a dutch oven or in a crock pot! 

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4 pounds

Chuck Roast (cut into 1" inch cubes)

1 ½ teaspoons

Kosher Salt

½ teaspoon

Black Pepper (coarse ground)

3 tablespoons

Hungarian Sweet Paprika

⅓ cup

Vegetable Oil

1

Yellow Onions (chopped)

2 cloves

Garlic (minced)

4

Medium Yukon Potatoes (cut into 2" cubes)

4

Medium Carrots (peeled and cut into 2" cubes)

6 ounces

Tomato Paste

1 tablespoon

Worcestershire Sauce

2 tablespoons

Brown Sugar (packed)

1 tablespoon

Red Wine Vinegar

3 cups

Beef Broth

Pre-heat oven to 325 degrees.

Add the salt, pepper and paprika to the chunks of beef, coating them well.

Add oil to your large dutch oven on medium high heat and brown the beef cubes well on all sides, about 5-6 minutes then remove them from the pan.

Lower the heat to medium and add the onions and garlic to the pot and cook until translucent, about 3-4 minutes.

Add in the potatoes, carrots, tomato paste, Worcestershire sauce, brown sugar, red wine vinegar, beef broth and the seared beef cubes (along with any juices on the plate), stirring well.

Cover and put into the oven for,2 hours, or until meat is fork tender.

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Use your favorite pie dough recipe. You can also buy the pie shell. It'll be our secret!

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Haluski is a winter staple in our household. This recipe requires just four ingredients and is very easy to prepare. While the article includes a link for making homemade noodles, I usually opt for egg noodles instead. It also offers suggestions for variations, such as adding meat or side dishes.

Haluski (Cabbage and Noodles)

Yield: 4 servings

Prep Time:30 minutes

Cook Time:20 minutes

Total Time:50 minutes

Haluski (Cabbage and Noodles) is a Polish dish with buttery egg noodles and fried cabbage often served during Lent and is the perfect recipe to use up leftover cabbage. Very popular in Pittsburgh!

Ingredients

8 ounces uncooked wide egg noodles

6-8 tablespoons unsalted butter

1/2 cup diced white or yellow onion

1 pound green cabbage, chopped (roughly half a head of small cabbage) (learn how to cut cabbage)

Salt and black pepper, to taste

Instructions

1. Bring a large pot of water to boil. Once boiling, add a handful of salt and egg noodles. Cook according to package directions, about 10-12 minutes. Drain when done.

2. Meanwhile, in a large Dutch oven or 12 inch large skillet over medium heat, melt 6 tablespoons butter.

3. Add the onion, cabbage, and a big pinch of salt. Saute for 15-20 minutes or until cabbage is brown and fork tender.

4. Add the cooked noodles to the cabbage mixture and toss to coat. If it's a little dry, add the remaining 2 tablespoons butter. Season with black pepper and taste to adjust for salt.

Notes

You'll likely have extra cabbage, so check out what to do with leftover cabbage.

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Haluski (Cabbage and Noodles) - Homemade In The Kitchen

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Haluski (Cabbage and Noodles) is buttery egg noodles and cabbage often served during Lent and is the perfect recipe to use leftover cabbage.

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An easy way to get the kids to eat some veggies! 

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4 Tbsp.

salted butter, plus more for the baking dish

1 tsp.

kosher salt, plus more to taste

5 c.

cauliflower florets

5 c.

broccoli florets

2 c.

crushed butter crackers

1/2 tsp.

paprika

6

slices bacon

2

garlic cloves, finely chopped

3 Tbsp.

all-purpose flour

1 tsp.

ground mustard

1 tsp.

grated lemon zest

1/4 tsp.

cayenne pepper

2 1/2 c.

whole milk

4 oz.

cream cheese, at room temperature, cubed

2 c.

grated mild cheddar cheese

1. Preheat the oven to 375˚. Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to boil. Add the cauliflower and cook 2 minutes. Add the broccoli and cook until both vegetables are crisp-tender, 2 to 3 more minutes. Drain and let cool.

2. Melt 2 tablespoons of the butter. Combine the melted butter, crushed crackers and paprika in a small bowl. Set aside.

3. Cook the bacon in a large dutch oven over medium heat, turning, until crisp, about 8 minutes. Remove to paper towels to drain. Chop and set aside.

4. Pour out the bacon fat from the pot and reserve it, then wipe the pot clean. Return 1 tablespoon bacon fat to the pot along with the remaining 2 tablespoons butter. Once the butter is melted, add the garlic and cook 30 seconds. Whisk in 1 teaspoon salt, the ground mustard, lemon zest and cayenne. Whisk in the milk until smooth. Bring to a simmer, whisking, and cook until thickened, about 3 minutes. Remove from the heat and whisk in the cream cheese until smooth. Whisk in the cheddar until smooth. Stir in the broccoli, cauliflower and bacon.

5. Transfer the mixture to the baking dish and sprinkle with the cracker crumb mixture. Cover with foil and bake until bubbly, about 20 minutes. Uncover and bake until golden, 20 to 25 minutes. Let sit 15 minutes before serving.

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Me and the boys went to a Christmas event this month and I ordered this

soup, and it tastes amazing so that's why I wanted to share it with you guys.

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Dinner: Zuppa Toscana Soup (Olive Garden Copycat Recipe) - Natasha's Kitchen

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Ingredients:
2 cans of condensed tomato soup
1 14-oz. can of petite diced tomatoes
8 oz of pepperjack cheese (or Monterey Jack cheese plus 1/2 tsp red pepper flakes), shredded
1/4 cup of heavy cream
1/2 tsp of dried basil
1/4 tsp paprika
1/4 tsp onion powder

Combine everything except the cream in a stockpot over low heat and stir frequently so the cheese doesn't burn to the bottom.  Allow this to heat slowly and maintain a simmer for about 10 minutes. Taste your soup.  If the cheese is still grainy, keep it over the heat for a little while longer. Stir in the cream just before serving. Top with croutons.

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Ingredients

10 slices bacon cooked and diced

5 cups chicken broth low sodium

2 pounds Yukon gold potatoes peeled and diced

1 sweet onion diced

4 cloves garlic minced

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 package Ranch seasoning mix 1 oz

1/2 cup sour cream

2 cups shredded sharp cheddar cheese

4 tablespoons unsalted butter

1/3 cup all-purpose flour

1 1/2 cups heavy cream

Shredded cheddar cheese

Cooked bacon

Chopped green onions

Instructions

Cook the potatoes:

Add diced potatoes, diced onion, minced garlic, cooked bacon, Ranch seasoning mix, and chicken broth to the slow cooker. Season with salt and pepper.

Stir and cook for 6-8 hours on low or high for 3-4 hours.

Roux mixture:

Add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined, then gradually add the heavy cream. Whisk well the flour mixture until smooth.

With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and becomes thicker, stirring occasionally.

Immediately add the cream-flour mixture to the crockpot and stir to combine.

After the roux was added:

Using a potato masher, mash about 3/4 of the potatoes. Let the soup cook for another 30 minutes to thicken if you have time.

Stir in the sour cream, stirring to combine. Add the shredded cheddar cheese, stirring well until fully combined and creamy. Season with salt and pepper to taste.

If the soup is too thick, add more WARM chicken broth or water. First, heat it up in the microwave until it's hot. Taste and adjust for salt and pepper.

Cover and continue cooking the soup on low for 30 minutes or high for 15 minutes. If you added more liquid, make sure to let the soup simmer for a few minutes.

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Ingredients

2 pounds boneless skinless chicken breast

1 bottle (16 ounces) Olive Garden Italian Dressing

1/2 cup grated parmesan cheese divided

2 tablespoons sun dried tomatoes chopped

8 ounces cream cheese

4-5 basil leaves torn

1 pound penne pasta

Instructions

Place the chicken breast in a large slow cooker and pour the whole bottle of Olive Garden dressing over the chicken.

Sprinkle 1/4 cup of the grated Parmesan over the chicken and dressing along with the chopped sun dried tomatoes. Place the block of cream cheese on top.

Cover the slow cooker with the lid and cook on low for 5-6 hours or on high for 4 hours until the chicken is cooked through and fork-tender.

Cook the penne according to the package directions. Drain and set aside.

Shred the chicken with two forks. Add the torn basil, the remaining 1/4 cup of Parmesan cheese, and the cooked penne; stir well.

Serve the pasta immediately.

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Ingredients

2 green onions

1 stick of butter, at room temperature

½ cup mayonnaise

12 ounces Monterey Jack cheese, grated

1 (6 ounce) can of black olives, drained

1 (6 ounce) jar of pimiento-stuffed green olives, drained

1 loaf of crusty French bread, sliced lengthwise

Instructions

1. Preheat the oven to 350 F.

2. Cut the green onions into thin slices.

3. In a large bowl, stir the butter with the mayonnaise, cheese, olives, and green onions until combined.

4. Spread the olive mixture evenly over the French bread in a thin layer.

5. Bake the olive bread until the cheese is melted and browned, about 20 to 25 minutes.

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Ingredients

2 whole-grain flour tortillas or whole wheat, see shopping tips

1 cup onions, thinly sliced

⅔ cup chicken, cooked and diced into small pieces

¼ cup barbecue sauce, I like Sweet Baby Rays or Bull’s Eye

1 teaspoon balsamic vinegar

½ cup cherry or grape tomatoes, sliced

6 tablespoons light mozzarella cheese

1 tablespoon Parmesan cheese

Instructions

Place tortillas under the broiler for about 1-2 minutes to toast, turn over and broil 1 more minute to toast other sides. Keep an eye on them so they don’t burn. Remove from oven and set aside.

Place sliced onions on a microwave-safe plate and cook in microwave for 2 minutes, to soften.

Add chicken to a small bowl. Toss with 3 tablespoons barbecue sauce and balsamic vinegar.

Spread each tortilla with ½ tablespoon barbecue sauce. Top each with ½ of chicken/barbecue sauce mixture and spread around. Place ½ of the onions all over the top of each pizza. Sprinkle each with ¼ cup tomatoes. Finally, top each with 3 tablespoons of light mozzarella cheese and ½ tablespoon Parmesan cheese.

Place on a baking sheet and broil for about 1-2 minutes until cheese is melted and tortilla is browned. Keep an eye on them so they don’t burn.

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No picture for this recipe as it's one that my neighbor made up one day by just looking in her cupboards and using up what she had. It's so easy and good! It's also great to use if you are bringing a meal to someone. I like to scoop it up with tortilla chips and eat it that way.

1 bag frozen tater tots

1 pd. ground beef

1 package taco seasoning

1 can cream of chicken

8 oz. sour cream

shredded cheddar cheese

1/2 cup milk

Preheat oven to 350 degrees.

Brown ground beef.

Add taco seasoning and the amount of water on the back of the package.

Spray 9x13 pan.

Pour frozen tater tots into 9x13 pan.

Mix sour cream, cream of chicken, and milk in a bowl.

Add the beef to the bowl and stir again.

Pour this mixture over the tots.

Add as much shredded cheddar as you like.

Cover and bake 1 hour.

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This recipe was my Nana’s, a feisty Australian red head with a big heart and a love for baking. I could never do this recipe justice but want to share and hope you enjoy them as much as my family did. 

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Yield: 5 dozen

3/4c of butter

1c sugar

1/4c molasses

1 egg beaten

2c flour

1/4 teaspoon salt

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon cloves

1/2 teaspoon ginger

Preheat oven 350 degrees. Mix butter and sugar in a large bowl until smooth and creamy. Add molasses and egg mixing well. Add remaining mixing well. Roll dough into small balls and place on a cookie sheet. Bake for 8 minutes for a firmer cookie or 7 minutes for a softer cookie.

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Click picture for full recipe.

You can try coating them with a chocolate of your choice: white, milk, or dark!

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No picture for this recipe as it's been handed down from my grandmother and probably before her! It's an easy pasta dish that's not just plain spaghetti.

Ingredients:

·      1 small or ½ medium green bell pepper, diced

·      1 small or ½ medium yellow onion, diced

·      2 cloves garlic, minced

·      1 pound ground beef

·      Italian seasoning

·      1 can condensed tomato soup

·      1 small can tomato paste

·      ¾ pound spaghetti

Directions:

1.     Cook spaghetti according to package directions.

2.     While pasta is cooking, in a separate pan, sauté the green peppers in a little oil.  As they begin to soften, add the onions and continue to sauté until both are softened.

3.     Add the beef to the pan, breaking up and mixing into the peppers and onions.

4.     Once the beef is mostly browned, add the minced garlic and Italian seasoning.  (Maybe a tablespoon or so of seasoning?  I just dump until it smells good!)

5.     Drain the fat from the beef mixture.

6.     Drain the pasta and return to the pot.

7.     Add beef mixture to the pasta and stir well.

8.     Add the full cans of tomato soup and tomato paste to the pasta/beef mix and stir well.

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No pic for this one either, as my mom made it up and I haven't made it in a while to get a pic. We have nicknamed it "Yummy Glop."

Ingredients:

·      1 pound sirloin beef cubes

·      Flour

·      Salt, Pepper, Onion powder

·      1½ -2 Cups water

·      3-4 Tbsp soy sauce

·      2 Tbsp sugar

Directions:

1.    Cut the beef cubes into small, ½-inch pieces.

2.    Add flour, salt, pepper, and onion powder to a bowl or plastic bag and mix well.

3.    Coat the beef cubes in the flour mixture.

4.    Brown the coated beef in batches a pan in a little oil, until really well browned.

5.    Transfer browned beef to crock pot.

6.    Add the water, soy sauce, and sugar to the crock pot.

7.    Cover and cook on high for 4 hours.

8.    Serve with rice.

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Ingredients:

·      1 pound ground beef

·      ½ cup onion, diced

·      1 green bell pepper, diced

·      2 cups potato, peeled and diced

·      2 cloves garlic, minced

·      8 ounces tomato sauce

·      1½ cup beef broth

·      1 tsp ground cumin

Directions:

1.     Sauté the green peppers in a little oil.  As they begin to soften, add the onions and continue to sauté until both are softened.

2.     Add the beef to the pan, breaking up and mixing into the peppers and onions.

3.     Once the beef is mostly browned, add the minced garlic.

4.     Drain the fat from the beef mixture.

5.     Add in the potatoes, tomato sauce, beef broth, and cumin.

6.     Bring mixture to a simmer, cover and let cook for 20 minutes.

7.     Remove lid, stir, and continue cooking with the lid off for an additional 10 minutes or until potatoes are softened and most of the liquid is gone.

8.     Serve warm with flour tortillas.

You can add other vegetables to your liking:  corn, jalapeno, etc.

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Ingredients:

·      1 cup diced bacon

·      1 cup chopped celery

·      1 cup chopped onion

·      3 Tbsp all-purpose flour

·      1 tsp salt

·      ½ tsp black pepper

·      2/3 cup sugar

·      2/3 cup cider vinegar

·      1-1/2 cups water

·      1/3 cup chopped fresh parsley

·      2 tsp celery seed

·      2 quarts potatoes, boiled, peeled, and sliced

Directions:

1.     Preheat oven to 375.

2.     Fry bacon until crisp.  Remove with a slotted spoon and reserve.

3.     Add celery and onion to the bacon fat and cook on medium heat for 3 minutes.

4.     Add flour, salt, and pepper.  Cook 2 more minutes.

5.     Add sugar, vinegar, and water all at once and stir with a whisk.

6.     Bring to a boil and cook one minute.

7.     Add parsley, celery seed, and reserved bacon, and remove from heat.

8.     Place boiled potatoes in oiled 13x8x2” casserole dish and pour dressing over all.

9.     Mix gently – don’t break up the potatoes.

10.  Bake 45 minutes or until middle of casserole bubbles.

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Ingredients:

·      2 cups sugar

·      ½ cup oil

·      1 ¼ cup Libby’s solid pack pumpkin

·      2 ¼ cups flour

·      1 tsp nutmeg

·      1 heaping tsp cinnamon

·      The original recipe also calls for 1 tsp cloves, but we find that too spicy and omit.

·      (alternatively, instead of the above spices, you could use 1 tbsp pumpkin pie spice)

·      1 tsp baking soda

·      ½ tsp baking powder

·      ½ tsp salt

Directions:

1.     Preheat oven to 350.

2.     Combine sugar, oil, and pumpkin.  Mix well.

3.     In a separate, large bowl, combine flour, spices, baking soda, baking powder, and salt.  Make a well in the center.

4.     Pour pumpkin mixture into the well.  Stir just until dry ingredients are moistened.

5.     Spoon batter into two greased bread loaf pans.

6.     Bake for 50 minutes to 1 hour or until a toothpick comes out clean.

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Ingredients:

·      1 cup all-purpose flour

·      ½ cup sugar

·      2 tsp baking powder

·      ¼ tsp baking soda

·      ¼ tsp salt

·      4 tbsp vegetable oil

·      2-3 mashed ripe bananas

·      4-5 tbsp milk

Directions:

1.     Preheat oven to 350.

2.     Add the dry ingredients to a bowl and mix well.

3.     Mash the bananas and add to the bowl.

4.     Add the oil and milk and mix.  If you prefer a drier bread, use less milk.  If you like it softer and cakier, use the full 5 tbsp.  I typically use 4.

5.     Pour batter into a greased loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.

Add nuts, raisins, or chocolate chips for a little variety.

For Apple Bread, substitute 1/2 cup applesauce and one grated apple for the bananas. Add cinnamon to taste (generally, less than 1 tbsp).

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Oyster Stew.

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1/2 cup brown sugar

1/2 cup ketchup

1 1/2 lbs. Ground beef

3/4 cup milk

2 eggs, beaten

3/4 cup crushed crackers

(I've used saltines or Ritz and even bread instead)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ginger

1 small onion, grated

Butter 9x3x5 loaf pan well

Press the brown sugar in bottom and spread ketchup over the sugar. Mix all remaining ingredients together and shape into a loaf. Put on top of ketchup. Bake for 1 hour at 350 degrees. Let stand 5-10 minutes after. Turn upside down and serve.

(Recipe from my Grandmother)

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You may have seen this on my facebook. This didnt turn out with what I had invisioned but it tasted amazing.

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(This is not a picture of my Gram's cookies- just one I found online that look similar)

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This was my Grammy's recipe for Orange Cookies. I was given this recipe at my wedding shower because they had asked everyone to bring a recipe for me. These are one of my very favorite cookies. They have more of a soft, cake-like consistency.

Ingredients:

2 cups sugar

1 cup shortening

1 cup buttermilk

2 eggs

1 tsp baking soda

1/2 tsp salt

4 cups flour

Juice & grated rind of two oranges (reserve 2 Tbsp juice and 1 grated rind for icing)

Directions:

1. Cream sugar, shortening & eggs together until light & fluffy.

2. Sift salt, flour & baking soda together.

3. Add the dry mix alternately with buttermilk into the wet mix.

4. Stir in orange juice and grated rind.

5. Drop by teaspoonful on a greased cookie sheet.

6. Bake at 350 degrees for 10-12 minutes or until lightly browned.

7. Cool, then ice with orange frosting.

Frosting:

1. Cream 2 Tbsp butter.

2. Add 1 cup confectioners sugar, 2 Tbsp orange juice & grated rind of 1 orange.

3. Mix until right consistency to spread on cookies.

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Slow Cooker Pizza Casserole (It's made with Cauliflower!)

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Slow Cooker Pizza Casserole (It's made with Cauliflower!)

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Since some of you were asking about healthier, higher protein options, I thought I would add this slow cooker pizza casserole that is made with Cauliflower. This is super yummy! This particular blogger always recommended Rao's sauce, but I always just used whatever sauce I had on hand. It now looks like she is saying you could use diced tomatoes instead if you wanted to do that.

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Here is a low-carb pizza casserole recipe that every pizza lover will love! Plus it is made in the slow cooker! Super easy to make and a real crowd pleaser! Perfect for tailgating or any get together!

But there is a secret ingredient! Underneath all that cheese and pepperoni, there are hidden veggies!

Cauliflower! It has a neutral flavor so it is a great veggie to sneak in! If you don't want to use cauliflower, feel free to use any veggie combo you like such as assorted bell peppers, mushrooms, or tomatoes. If you leave out the cauliflower, remember to add 1 more Green per serving to complete your Lean and Green meal! Enjoy!

1 lb uncooked 95 to 97% lean ground beef ~ 12 oz cooked (2 Leans)

1 tsp garlic powder (2 Condiments)

3/4 tsp salt (3 Condiments)

1/4 tsp black pepper (1/2 Condiment)

1 tsp dried oregano leaves (1 Condiment)

1 tsp dried basil leaves (1/2 Condiment)

2 cups roughly chopped fresh cauliflower (4 Greens)

1/4 cup fresh grated parmesan cheese (4 Condiments)

* 4 cups Great Value Italian diced tomatoes, blended into a sauce or 2 cups approved marinara sauce (8 Greens)

1 and 1/2 cups reduced fat shredded mozzarella cheese with

2 oz turkey pepperoni slices, divided (2 Leans)

Over medium high heat, cook ground beef in a large skillet. Add garlic powder, salt, and pepper. Drain grease. Remove from heat.

Add dried oregano, dried basil, cauliflower, parmesan cheese, marinara sauce and 1 oz of turkey pepperoni that has been cut into fourths to the ground beef until combined. Pour into a slow cooker that has been sprayed lightly with cooking spray.

Cook on LOW for 4 to 6 hours.

Top with mozzarella cheese and additional 1 ounce of turkey pepperoni. Cook for an additional 30 min on HIGH or until cheese has melted.

1 Lean, 3 Greens, and 3 Condiments per serving
* Most marinara sauces are no longer approved on the 5 and 1 plan, but canned Italian diced tomatoes is approved. Look for a brand that is less than 5 g of carbs. I like to use Great Value brand. Just be mindful that canned veggies are higher in sodium.

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Here is a low-carb pizza casserole recipe that every pizza lover will love! Plus it is made in the slow cooker! Super easy to make an...

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Since y'all were asking, Another healthier recipe (can you tell I like pizza?). This one is made with Zucchini. Again, super yummy. I actually add cooked ground turkey to mine in the sauce to up that protein level.

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Low carb never tasted so good! Zucchini pizza casserole loaded with a meat sauce, mozzarella and pepperoni.