Want a quick easy meal for those evenings when you’re exhausted and really don’t feel like cooking dinner? Well here you go. You can be done with this meal in under a half hour and your family won’t have a clue about how little effort you put into it. Hope you enjoy.
Ingredients:
- 1/2 lb Italian Sausage – Ground (optional ingredient)
- 1 1/2 tsp Smoked Paprika
- Olive Oil
- 3 Cups Elbow Pasta (uncooked)
- 3 1/2 Cups Water
- 1 tsp Salt
- 3 Tbsp Butter
- 1/2 tsp Pepper
- 4 Cups Shredded Cheese (I use Sharp Cheddar)
- 1/4 Cup Milk
If you plan to use the sausage, then turn Instant Pot to sautee and add olive oil, sausage and 1/2 tsp of smoked paprika. Cook until sausage is done. Turn off. (If not using sausage, skip this step and start with next step)
Now add water, elbow pasta, and salt. Stir, put lid on with vent sealed. Use manual high pressure and cook for 3 minutes. When done quick release. Once pressure is released remove lid and add butter, rest of smoked paprika and pepper, stir. Add cheese and milk, stir until cheese is melted. Sauce will thicken after a couple minutes. *tip: If sauce is not as thick as you like turn on sautee and stir in a slurry of 1Tbsp cornstarch and 2 Tbsp milk, cook for another minute while stirring.
Serve with a salad or other greens. Enjoy.
These are so easy to make and barely counts as a recipe. This one cheats a bit and is not completly from scratch. You still want to make them though, they are so good.
Ingredients:
- 3 Cups Baking Mix (I use Bisquick)
- 1 Cup Milk
- 1 Tbsp Garlic Powder
- 1 Cup Cheddar Cheese – shredded
- 2 Tbsp Butter melted w/1 tsp garlic powder
Mix baking mix, garlic powder and milk. Dough needs to be rolled. (so adjust baking mix and milk as needed) Mix cheese into dough.
Roll dough 1″ thick onto floured surface. (I flour surface with baking mix) Cut into 2″ biscuits. Place on ungreased baking sheet, 1/2″ apart.
Bake for 10 to 12 minutes until lightly browned.
Brush tops with melted butter and garlic mixture.
Serve warm.
This is a super easy recipe for a quick hearty meal. I like to serve this with cheesy garlic biscuits and a green salad.
This recipe can be just as easily made if you don’t have an Instant Pot by following same directions but cook on stovetop on high until boiling and then simmering until potatoes are tender.
Ingredients:
- 2 Tbsp Butter
- 1 Medium to Large Onion – chopped
- 4 Cloves Garlic – minced
- 6 to 8 Medium Potatoes – cut into 1″ cubes
- 1 Can Cream of Chicken Soup (if you do not have this add 1 cup of chicken broth now and 1Tbsp of extra cornstarch or flour later)
- 3 Cups Chicken Broth
- Salt – to taste
- Pepper- to taste
- 1 cup Milk
- 3 Tbsp Cornstarch (can use flour if needed)
- 2 cups Cheddar Cheese
Toppings:
- Cooked bacon – chopped
- Green Onions – chopped
- Cheddar Cheese – shredded
Turn Instant Pot on sautee and melt butter. Add onions and cook until soft. Add garlic, stir and turn pot off.
Add potatoes, cream of chicken soup, chicken broth, salt and pepper. Stir together. Put lid on and make sure vent is sealed. Cook on manual high pressure for 12 minutes.
While cooking, mix milk and cornstarch together.
When done, quick release pressure. Once steam is done releasing remove lid and turn to sautee. Add milk mixture, stir, cook for about 5 minutes until thickened.
Serve topped with bacon and green onions.
