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Monday, January 08, 2018

Breakfast Burritos

Our mornings during the week are hectic, and kids need something to grab and go on their way to the bus.  I catch myself sometimes grabbing something in the drive-thru on the way to work.  Preparing these breakfast burritos for the week ahead gives me a peace of mind the kids have something to eat before their big day at school.



Everything can be prepared in one skillet, but I ran two skillets because I had help.  Kids were excited about helping, because they love to scramble eggs. 




Scramble 8 eggs with a little bit of water, or milk.


Brown one pound of pork sausage with 1/2 onion.


Peel, cut and chop 3-4 medium potatoes.  


Add 8 strips of crumbled bacon.


 Mix all cooked ingredients together, and add salt and pepper to taste. 


Assemble burritos and add shredded cheese on top.  Wrap them carefully. This recipe made 16 burritos.


After wrapping burritos, I wrapped them in saran wrap.  Kids can take one from the refrigerator, and warm it up in the microwave.  If you are preparing them for the freezer, wrap them in saran wrap, then aluminum foil.  


BREAKFAST BURRITOS
PRINT RECIPE
INGREDIENTS:

8 eggs
3-4 medium potatoes
1 pound pork sausage
½ chopped onion
bacon
Shredded cheese
8” tortillas


DIRECTIONS:
  1. Scramble eggs with ¼ cup milk.
  2. Peel, chop and boil 3-4 potatoes
  3. Brown 1 pound pork sausage with ½ chopped onion.
  4. Cook bacon and crumble.
  5. Assemble burritos with a tortilla, add eggs, potatoes, sausage, bacon, top with shredded cheese of choice.
  6. Wrap up burrito
  7. Wrap in saran wrap and store in refrigerator
  8. FREEZER OPTION - Wrap in saran wrap, then aluminum foil, and put in freezer.





Saturday, December 30, 2017

Instant Pot Chicken Legs

Have you ever came home from shopping and didn't know what you were going to cook the family for supper? The struggle is real.  I spent $$$ on groceries, buying food for New Year's and had nothing in mind for a meal.  I am glad I picked up chicken legs. They are a great budget meal, at $1.20 per pound!  My kids love them, and Instant Pot Chicken Legs would be ready in a few minutes!


Chasing Saturday's, Instant Pot Chicken Legs

I grabbed the big family package, and I seasoned and put all the chicken legs in the Instant Pot.  I added our favorite BBQ sauce and a cup of water


Chasing Saturday's, Instant Pot Chicken Legs

After adding BBQ and water, lock the lid make sure the vent is closed.  Set timer to manual/pressure cook for 20 minutes.  When it is done cooking, quick release.  Place chicken legs on a cookie sheet lined with aluminum foil.  


Chasing Saturday's, Instant Pot Chicken Legs


I brushed on more BBQ and put under the broiler for another five minutes.  Don't walk away from the broiler, turn the sheet if needed, and keep an eye on out on the chicken.


Chasing Saturday's, Instant Pot Chicken Legs


INSTANT POT CHICKEN LEGS   PRINT RECIPE

DIRECTIONS
1. Season chicken legs with salt, pepper and seasonings
2. Place chicken in Instant Pot.
3. Add BBQ and 1 cup water.
4. Lock lid, make sure vent on lid is closed
5. Set Manual/Pressure Cook for 20 minutes.
6. Quick Release
7. Place chicken legs on cookie sheet lined with aluminum foil.  Add more BBQ, and place under broiler 5-7 minutes.













Tuesday, December 12, 2017

Instant Pot Chugwater Chili

Chili is a favorite of ours in the winter time.  It is a great comforting food that is best when cooked all day, and even better on the next day.  I knew the Instant Pot could help us get all the flavors combined in a shorter amount of time. 


A great thing about chili, is it doesn't take many ingredients to make this hearty soup.  We used local beef, and stewed tomatoes from our garden. 

Instant Pot Chili, Chasing Saturdays, easy meal

I browned two pounds of hamburger in the Instant Pot with one chopped onion.  I used the Brown button to brown the meat in the Instant Pot.  This option makes clean up even easier! 



I used 2 quarts of our stewed tomatoes we canned this summer. Two quarts of stewed tomatoes equals 8 cups.  Use tomato juice if you prefer.  We like thick chili. 







INSTANT POT CHUGWATER CHILI
PRINT RECIPE
INGREDIENTS:


2 pounds ground hamburger
1 chopped onion
2 cans chili beans
2 cans stewed tomatoes (I used 2 quarts of stewed tomatoes)
3 tablespoons Chugwater Chili Seasoning
Salt & Pepper to taste


DIRECTIONS:
1. Brown 2 pounds of hamburger and chopped onion in Instant Pot on Brown setting
2. Add chili beans, stewed tomatoes and Chugwater Chili Seasoning.
3. Lock lid, set manual 15 minutes.
4. Quick release soup when finished.















Pumpkin Spice Cake

My husband ran to the store for me this weekend, and informed me he has stocked me up on pumpkin! I think these were a hit! He is sure I will need to make more Pumpkin Spice Cakes. These individual cakes are a perfect size for serving during the holidays. 





This is an easy two ingredient dessert.  You can't go wrong with this dessert. All you need is spice cake mix, and can of pumpkin.  I found this recipe at the Pampered Chef website when I was looking for ideas how to use their brownie pan





Mix the two ingredients and pour into the brownie pan sprayed with cooking oil.



Place in 325-degree oven for 20-22 minutes. Wait 5 minutes, then transfer cakes to a cooling rack, and top with frosting or powdered sugar.




Pumpkin Spice Cake
PRINT RECIPE INGREDIENTS:
1 Spice Cake Mix
1 15 oz can of pumpkin

DIRECTIONS:
1. Mix Spice Cake Mix and pumpkin together.
2. Place in Pampered Chef Brownie Pan sprayed with cooking oil.
3. Bake 20-22 minutes in 325-degree oven.
4 Wait 5 minutes to remove cakes from pan and transfer to cooling rack.
5. Top with frosting or powdered sugar.