Baked Cheesy Instant Pot Chicken and Cheese Taquitos

These Baked Instant Pot Chicken and Cheese Taquitos are a total crowd pleaser! These chicken taquitos are freezer friendly and easy to prepare for any weeknight dinner! Your family will LOVE them! 

Looking for something tasty to make for dinner that is fast, uses your awesome Instant Pot and is something your whole family will enjoy? 

Who doesn’t LOVE Taquitos? 

These Baked Instant Pot Chicken and Cheese Taquitos are a total crowd pleaser! 

In the picture, you’ll notice I used rather large tortillas. I recommend using the smaller fajita size/soft taco sized tortillas. These were very filling! 

Serve with sour cream, guacamole, salsa (mmm, serve it with this awesome stuff!), queso, etc. The possibilities are endless! 

Baked Instant Pot Chicken and Cheese Taquitos

Ingredients:

  • 2 chicken breasts
  • 1 package taco seasoning
  • 6 oz cream cheese
  • 1/4 water
  • 1.5 cups shredded cheddar
  • 8 fajita/taco sized tortillas

Directions:

  1. Place chicken, taco seasoning, cream cheese and water in your instant pot.
  2. Cook under pressure on the “poultry” setting. Allow to naturally release.
  3. Take chicken out and shred it (I use my KitchenAid to shred chicken!!) and then add the shredded cheddar and stir.
  4. Preheat oven to 400 degrees
  5. Next take a tortilla and put about 1/4 cup of the meat mixture down the center. Roll it tightly and place it seam side down in a baking dish. Repeat for the other tortillas.
  6. Spray with non stick spray OR brush lightly with olive oil.
  7. Bake for 8-12 minutes until crispy.
  8. Yum! Enjoy!!
Baked Cheesy Instant Pot Chicken and Cheese Taquitos
 
Ingredients
  • 2 chicken breasts
  • 1 package taco seasoning
  • 6 oz cream cheese
  • 1/4 water
  • 1.5 cups shredded cheddar
  • 8 fajita/taco sized tortillas
Instructions
  1. Place chicken, taco seasoning, cream cheese and water in your instant pot.
  2. Cook under pressure on the “poultry” setting. Allow to naturally release.
  3. Take chicken out and shred it (I use my KitchenAid to shred chicken!!) and then add the shredded cheddar and stir.
  4. Preheat oven to 400 degrees
  5. Next take a tortilla and put about 1/4 cup of the meat mixture down the center. Roll it tightly and place it seam side down in a baking dish. Repeat for the other tortillas.
  6. Spray with non stick spray OR brush lightly with olive oil.
  7. Bake for 8-12 minutes until crispy.
  8. Yum! Enjoy!!
 
3.5.3251

 

Individual Monkey Bread Muffins – Great for Breakfast or Dessert!

Individual Monkey Bread Muffins

These individual monkey bread muffins take the mess and hassle out of an otherwise big deal breakfast and makes them just the right size for a quick on the go breakfast or a tasty single serving dessert! Make a batch of these individual monkey bread muffins and you can heat and eat all week! This is an excellent recipe to bake with kids, because they will love the finished result!

Do you love monkey bread, but hate the mess and the hassle? Plus, I don’t know about your family, but my family does not need to consume an entire bundt pan of monkey bread in one morning.

My Monkey Bread with a Surprise! recipe is one of the most popular recipes here on Family Friendly Frugality, so I know y’all love Monkey Bread too!

However, if you, like me, shy away from making monkey bread except for those occasions where you can take it to a potluck or you have a bunch of people over…this recipe is FOR YOU!

Individual Monkey Bread Muffins!

This recipe is just as easy and tasty as the original, except THIS one can be baked all at once and stored away to be heated up as needed! Yes! Score! Monkey bread every day y’all! (okay, probably  not a good idea, but you get the point..convenience!!!)

This is  a GREAT recipe to get the kids in the kitchen with you by the way. There are so many steps that are easy for little hands and they will LOVE being a part of baking with you!

Individual Monkey Bread Muffins

Ingredients: 

  • 1 container of flaky layers canned biscuits (there should be 8 biscuits in your can)
  • 1 tablespoon cinnamon
  • 1/4 cup white sugar
  • 1/2 cup melted butter
  • 3/4 cup brown sugar
  • 1 Tablespoon cinnamon
  • 1/2 cup powdered sugar
  • milk (amount will vary)
  • cupcake liners

Directions: 

  1. Set your oven on 350 degrees to pre-heat
  2. First, you’ll need to cut up each of your 8 biscuits into 8 pieces and gently roll them into balls (don’t compact them into balls)
  3. Next, mix up your first tablespoon of cinnamon and your white sugar into a plastic sandwich baggie. Mix the sugar/cinnamon together well.
  4. Put your cupcake liners into your cupcake tin
  5. Now, take your biscuit pieces and put them a few at a time into your ziploc sugar mixture and shake them all around!
  6. Place your now coated biscuit piece into the cupcake liner. I did about 6 pieces per cupcake, but you’ll be able to tell visually if you need to move some around. You want them all to be about the same size.
  7. Once you have all of your coated biscuit pieces in your cupcake liners, mix your melted butter with the brown sugar and the second tablespoon of cinnamon.
  8. Drizzle about a tablespoon full of the brown sugar/butter/cinnamon mixture on each muffin
  9. Now bake for 20 minutes at 350 degrees.
  10. While your muffins are baking, mix together your powdered sugar with tiny bits of milk until you reach a “glaze” consistency (you want the glaze to very slowly drip off your spoon when you lift it up). If you mess up and add too much milk, just add a bit more powdered sugar until you reach the correct ratio.
  11. Take your Individual Monkey Bread Muffins out of the oven and allow them to cool a few minutes.
  12. Glaze your Individual Monkey Bread Muffins and then EAT!

Note: the beauty of these Individual Monkey Bread Muffins is that you don’t have to eat them all in one sitting! I store mine in a container just like this and we pull them out and reheat them in the microwave for about 15 seconds and they taste FRESH from the oven every time!

I am not sure if you can freeze these, because mine would NEVER make it to the freezer before they were all eaten. However, I think once the kids are back in school, I will make a secret batch of these and freeze them to see if it works. I will update the post at that time!

Individual Monkey Bread Muffins
Ingredients
  • 1 container of flaky layers canned biscuits (there should be 8 biscuits in your can)
  • 1 tablespoon cinnamon
  • 1/4 cup white sugar
  • 1/2 cup melted butter
  • 3/4 cup brown sugar
  • 1 Tablespoon cinnamon
  • 1/2 cup powdered sugar
  • milk (amount will vary)
  • cupcake liners
Instructions
  1. Set your oven on 350 degrees to pre-heat
  2. First, you’ll need to cut up each of your 8 biscuits into 8 pieces and gently roll them into balls (don’t compact them into balls)
  3. Next, mix up your first tablespoon of cinnamon and your white sugar into a plastic sandwich baggie. Mix the sugar/cinnamon together well.
  4. Put your cupcake liners into your cupcake tin
  5. Now, take your biscuit pieces and put them a few at a time into your ziploc sugar mixture and shake them all around!
  6. Place your now coated biscuit piece into the cupcake liner. I did about 6 pieces per cupcake, but you’ll be able to tell visually if you need to move some around. You want them all to be about the same size.
  7. Once you have all of your coated biscuit pieces in your cupcake liners, mix your melted butter with the brown sugar and the second tablespoon of cinnamon.
  8. Drizzle about a tablespoon full of the brown sugar/butter/cinnamon mixture on each muffin
  9. Now bake for 20 minutes at 350 degrees.
  10. While your muffins are baking, mix together your powdered sugar with tiny bits of milk until you reach a “glaze” consistency (you want the glaze to very slowly drip off your spoon when you lift it up). If you mess up and add too much milk, just add a bit more powdered sugar until you reach the correct ratio.
  11. Take your Individual Monkey Bread Muffins out of the oven and allow them to cool a few minutes.
  12. Glaze your Individual Monkey Bread Muffins and then EAT!
3.5.3251

 

I hope you enjoy!

Instant Pot Sausage and Rice – Easy & Flavorful!

Are you looking for a quick easy weeknight dinner that is both flavorful and inexpensive? This Instant Pot Sausage and Rice fits all of those qualifications! This super simple Instant Pot Recipe comes together quickly and will be a great family meal to include in your regular meal planning rotation!

(Looking for more Instant Pot meals? Check out this Bacon Cheddar Low Carb Instant Pot Chicken Recipe or this Instant Pot Apple Cider Vinegar Country Style Ribs (Low Carb/Keto Friendly!) OR this Easy Instant Pot Spaghetti Squash! plus, don’t miss out on these Easy To Peel Instant Pot Hardboiled Eggs!)

The other day I found myself at 6pm with nothing defrosted for dinner and no plan. I usually have something in mind, but in the midst of record breaking heat in Texas, literally nothing sounded good.

I needed something easy and I needed something that would NOT heat up my kitchen.

I scrounged up a sausage link (just a super ordinary HEB sausage link!) and some rice and threw this yummy dish together within just a few minutes. It was definitely a WINNER!

You could add canned beans to this if you want. I would wait until after it cooks and then just stir the beans in. They should heat through quickly.

You will love this easy Insant Pot Sausage and Rice Recipe!

Instant Pot Sausage and Rice

 

Ingredients:

  • 1 onion, diced
  • 3 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1 1/2 cups rice (uncooked)
  • 1 8oz can tomato sauce
  • 2 cups chicken broth
  • 1 tablespoon Adobo seasoning
  • Sausage (cut into bite sized pieces)
  • Salt & pepper to taste

 

Directions:

    1. Turn your instant pot onto sauté mode
    2. Drizzle your olive oil in the instant pot
    3. Cook your onions and garlic until translucent (I usually add some salt & pepper at this point)
    4. Add your sausage and cook through.
    5. Add the rice and allow to sauté a couple of minutes.
    6. Next, add your chicken broth, tomato sauce and adobo seasoning. Stir well.
    7. Turn off sauté mode. Put the lid back on your instant pot.
    8. Seal the instant pot and put on the “rice” setting.
    9. Let cook on the rice setting and allow to naturally release.
    10. Taste to see if you need any salt & pepper.
    11. Stir and serve!

 

Instant Pot Sausage & Rice
Ingredients
  • 1 onion, diced
  • 3 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1 1/2 cups rice (uncooked)
  • 1 8oz can tomato sauce
  • 2 cups chicken broth
  • 1 tablespoon Adobo seasoning
  • Sausage (cut into bite sized pieces)
  • Salt & pepper to taste
Instructions
  1. Turn your instant pot onto sauté mode
  2. Drizzle your olive oil in the instant pot
  3. Cook your onions and garlic until translucent (I usually add some salt & pepper at this point)
  4. Add your sausage and cook through.
  5. Add the rice and allow to sauté a couple of minutes.
  6. Next, add your chicken broth, tomato sauce and adobo seasoning. Stir well.
  7. Turn off sauté mode. Put the lid back on your instant pot.
  8. Seal the instant pot and put on the “rice” setting.
  9. Let cook on the rice setting and allow to naturally release.
  10. Taste to see if you need any salt & pepper.
  11. Stir and serve!
3.5.3251

 

Easy One Pot Sloppy Joe Pasta Recipe

Do you LOVE Sloppy Joe’s? If so, you will love this Sloppy Joe Pasta recipe! This is an easy one pot weeknight meal that is sure to please even your pickiest eater.

First off, I did not grow up eating sloppy joe’s. My mom wasn’t a fan, and somehow I made it through my entire childhood never even trying a sloppy joe. Crazy!

As an adult, I finally got my first chance, and I will admit…I wasn’t super impressed. I’m not a huge fan of the “sweetness” of sloppy joe’s. Maybe if I had grown up with that flavor profile, it would be different?

I’m really not sure.

(Did you grow up with Sloppy Joe’s? Love them? Maybe you need this t-shirt, haha!)

However, I had this recipe at a friend’s house a few years ago and it totally WORKED! I loved it!

As a mom, I also love it because it is one pot, is pretty flexible and it makes enough for a crowd. (here are some other one pot meals you might enjoy: Chicken with Rice, Slow Cooker Chicken, Broccoli and Stuffing or One Skillet Chicken Thighs with Red Wine Vinegar. )

If you, like me, aren’t a huge fan of the sweetness of sloppy joes, decrease or even omit the brown sugar in this sloppy joe pasta recipe. It will be amazing regardless!

Sloppy Joe Pasta

 

Ingredients: 

  • 1 lb ground beef
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon butter
  • 3 tablespoons minced garlic
  • 2 15 oz cans fire roasted tomatoes
  • 1 15 oz can tomato sauce
  • Plus use the empty can of tomato sauce to add 15 oz of water as well
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1/3 cup brown sugar (use a bit less or omit if you like less sweetness)
  • 12 oz egg noodles
  • salt & pepper to taste

Directions: 

  1. Melt the butter in a large pot, add the diced veggies and saute until translucent. Add the garlic and saute a couple of minutes.
  2. Now, brown the ground beef (season with salt & pepper at this point) in the pot with the veggies.
  3. Next add the remainder of ingredients except for the egg noodles and simmer about 5 minutes
  4. Now, add the egg noodles and cover the pot. Cook until the egg noodles soften.
  5. Taste to see if you need more salt & pepper
  6. Enjoy!

 

Ingredients
  • 1 lb ground beef
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon butter
  • 3 tablespoons minced garlic
  • 2 15 oz cans fire roasted tomatoes
  • 1 15 oz can tomato sauce
  • Plus use the empty can of tomato sauce to add 15 oz of water as well
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1/3 cup brown sugar (use a bit less or omit if you like less sweetness)
  • 12 oz egg noodles
  • salt & pepper to taste
Instructions
  1. Melt the butter in a large pot, add the diced veggies and saute until translucent. Add the garlic and saute a couple of minutes.
  2. Now, brown the ground beef (season with salt & pepper at this point) in the pot with the veggies.
  3. Next add the remainder of ingredients except for the egg noodles and simmer about 5 minutes
  4. Now, add the egg noodles and cover the pot. Cook until the egg noodles soften.
  5. Taste to see if you need more salt & pepper
  6. Enjoy!
3.5.3251

 

 

Easy Beef Tips and Gravy in the Slow Cooker

Talk about a simple meal! This super easy beef tips and gravy recipe is made in your slow cooker and is essentially a dump and go recipe! Made with simple ingredients you likely already have on hand. You can serve this slow cooker beef tips and gravy recipe over egg noodles, rice, mashed potatoes, mashed cauliflower…the possibilities are endless!

I love gravy. I LOVE gravy. All kinds of gravy. I could eat a bowl of gravy with a spoon.

I also love beef tips! This recipe for easy beef tips and gravy is so simple that you might just find yourself putting it on your menu multiple times a month.

These beef tips are great all on their own, but the best part of gravy is serving it over a big bed of CARBS! (sorry…but not sorry!).

Serve these beef tips over rice, mashed potatoes, egg noodles, anything you want!

Let me know your favorite carb to serve beef tips and gravy over!

Looking for more easy weeknight recipes? Be sure to check out my recipe for Slow Cooker French Dip sandwiches, Country Style Ribs with Apple Cider Vinegar, or Tex Mex Chicken Casserole.

Easy Beef Tips and Gravy in the Slow Cooker

Ingredients:

  • 2 lbs beef stew meat (I buy the kind already cut up)
  • 1 (10.75 oz) can condensed cream of mushroom soup (if you have mushroom  haters in your house, you can use cream of chicken!)
  • 1 packet brown gravy mix 
  • 1 cup beef broth
  • 1 small diced onion
  • 1-2 cloves of minced garlic
  • (To finish): 2TB of flour with ¼ cup water

Optional: Egg noodles, mashed potatoes, white rice

Directions:

  1. Put your meat along the bottom of your slow cooker and turn the  heat on low
  2. Meanwhile, put your cream of mushroom soup, gravy mix, beef broth, onion and garlic in a bowl and mix well.
  3. Pour over your beef tips and close the lid.
  4. Cook on low 4-6 hours
  5. Remove the beef and set aside. Stir your water/flour slurry together and gradually add it to the gravy in the crockpot until it is well combined (this is to thicken your gravy).
  6. Add the beef back in and cook about another 10-15 minutes (you can make your pasta/rice/potatoes during this time!)
  7. Serve and enjoy!
Easy Beef Tips and Gravy in the Slow Cooker
Ingredients
  • 2 lbs beef stew meat (I buy the kind already cut up)
  • 1 (10.75 oz) can condensed cream of mushroom soup (if you have mushroom  haters in your house, you can use cream of chicken!)
  • 1 packet brown gravy mix
  • 1 cup beef broth
  • 1 small diced onion
  • 1-2 cloves of minced garlic
  • (To finish): 2TB of flour with ¼ cup water
  • Optional: Egg noodles, mashed potatoes, white rice
Instructions
  1. Put your meat along the bottom of your slow cooker and turn the  heat on low
  2. Meanwhile, put your cream of mushroom soup, gravy mix, beef broth, onion and garlic in a bowl and mix well.
  3. Pour over your beef tips and close the lid.
  4. Cook on low 4-6 hours
  5. Remove the beef and set aside. Stir your water/flour slurry together and gradually add it to the gravy in the crockpot until it is well combined (this is to thicken your gravy).
  6. Add the beef back in and cook about another 10-15 minutes (you can make your pasta/rice/potatoes during this time!)
  7. Serve and enjoy!
3.5.3251

 

Easy Slow Cooker Pesto Chicken Pasta with Cheese

This easy weeknight slow cooker Pesto Chicken Pasta (with cheese!) comes together so quickly but tastes SO flavorful! Make this keto or low carb by omitting the pasta and serving over caulirice or spaghetti squash! I love meals with simple ingredients that make dinnertime easy!

I am a newcomer to loving pesto. Honestly, I shied away from anything with pesto for years. It just looked a bit too green, a bit too oily? for me? Oh, how I missed out!

This pesto chicken pasta is SO flavorful, so easy, so quick (well, except for the time that it spends cooking in the slow cooker WITHOUT your supervision!) that it almost seems silly to write a recipe for it.

However, I need you to try this. Therefore, I need to share the recipe! I hope you love it as much as we do!

Also, if you are doing low carb/keto, this tastes AMAZING over spaghetti squash! (you can find my recipe for cooking Spaghetti Squash in your instant pot here).

Looking for more quick weeknight meals? You will love my Chicken & Broccoli Alfredo (a keto/low carb recipe, but you can serve over pasta!), my Creamy Garlic & Mozzarella Chicken and don’t miss out on my Slow Cooker Tomato Basil soup recipe!

(Quick Crowd Sourcing: I noticed while making this slow cooker pesto chicken pasta that my slow cooker has a crack on the bottom of it! This clearly means it is time to purchase a new slow cooker. ;)

Comment below and let me know what slow cooker YOU have and if you love it! )

Pesto Chicken Pasta with Cheese

Ingredients: 

  • Boneless Skinless Chicken Breasts (enough to feed your family)
  • 1 small jar of pesto (I used Aldi brand)
  • 1/4 cup salted butter
  • 1/2 lemon
  • 1/2 cup parmesan
  • 4 oz shredded mozzarella
  • 1 lb pasta (or spaghetti squash!) of your choice – cooked
  • salt & pepper to taste

Directions: 

  1. First, you’ll layer your chicken breasts (mine were frozen) on the bottom of your slow cooker. Season with salt & pepper on both sides and then top with your jarred pesto and butter. Squeeze the lemon over the top. Cook on low for 4-6 hours
  2. Take your chicken out and shred it. You can do the “two fork” thing or I like to use the paddle attachment on my kitcheaid. Works every time!
  3. Return the chicken to the pot and add the parmesan and pasta (or spaghetti squash). Stir it all together and taste to check to see if you need to add more salt & pepper.
  4. Put shredded mozzarella over the top of the pasta and let it cook about 10-15 minutes longer until it is melted.
  5. Serve!

I hope you enjoy this Pesto Chicken Pasta!

Ingredients
  • Boneless Skinless Chicken Breasts (enough to feed your family)
  • 1 small jar of pesto (I used Aldi brand)
  • 1/4 cup salted butter
  • 1/2 lemon
  • 1/2 cup parmesan
  • 4 oz shredded mozzarella
  • 1 lb pasta (or spaghetti squash!) of your choice – cooked
  • salt & pepper to taste
Instructions
  1. First, you’ll layer your chicken breasts (mine were frozen) on the bottom of your slow cooker. Season with salt & pepper on both sides and then top with your jarred pesto and butter. Squeeze the lemon over the top. Cook on low for 4-6 hours
  2. Take your chicken out and shred it. You can do the “two fork” thing or I like to use the paddle attachment on my kitcheaid. Works every time!
  3. Return the chicken to the pot and add the parmesan and pasta (or spaghetti squash). Stir it all together and taste to check to see if you need to add more salt & pepper.
  4. Put shredded mozzarella over the top of the pasta and let it cook about 10-15 minutes longer until it is melted.
  5. Serve!
3.5.3251

 

Easy Ice Box Cake with Berries & White Chocolate Drizzle

This easy no bake dessert recipe is PERFECT year round, but you will especially love this easy ice box cake as a great summer no bake treat! This easy ice box dessert has layers of tasty pudding, berries and graham crackers and is a quick and easy dessert that anyone can make! This recipe is simple enough, even your kids can make it.

Texas is currently experiencing record breaking temperatures. It’s HOT, it’s humid and honestly if you aren’t in a pool, you have no business being outside. People have posted pictures of tar in parking lots actually MELTING and bubbling.

Yuck.

I have been using my Instant Pot and Slow Cooker a LOT to avoid heating up the house with the oven. This easy ice box cake requires NO heat whatsoever and comes together really quickly. Plus, it’s a nice cold treat. Make this for your family or bring this to your next summer poolside potluck!

FYI, I used strawberries and blueberries for this easy ice box cake this time. However, my family prefers this with strawberries, raspberries & blackberries. I just knew I was going to photograph it this time, and thought the strawberry/blueberry combo would be prettier ;) . All that to say, what fruit you use is up to you!

Easy Ice Box Cake with Berries & (Optional) White Chocolate Drizzle

Inspired By Cakes Cottage

Ingredients: 

  • 1 pack of Vanilla Pudding (3.4 oz)
  • 6 oz of whipped cream or Cool Whip
  • 1 1/4 cup cold milk
  • 4 oz cream cheese (softened)
  • Graham Crackers (I use about one sleeve)
  • 1 1/2 cups sliced strawberries
  • 3/4 cup blueberries
  • (optional) Melt White Chocolate Chips to drizzle on the top

Directions: 

  1. In your mixing bowl or stand mixer (I have a KitchenAid…I love it and could not live without it!) whip up your softened cream cheese and dry pudding mix
  2. Next beat in your milk about a 1/4 cup at a time.
  3. Fold in 4 oz of your whipped cream (you’ll save a small amount of it to layer the bottom of your loaf pan) until well combined
  4. Grab a glass loaf pan (I like to use the glass loaf pan so you can see the layers!) and spread the rest of your whipped cream on the bottom.
  5. Put a single layer of graham crackers on top of the whipped cream, breaking crackers where necessary to get the most coverage.
  6. Next spread 1/3 of the pudding mixture on top of the graham crackers.
  7. Top with 1/3 of the berries
  8. Repeat the graham cracker/pudding/fruit layers two more times (for a total of 3 layers).
  9. Cover and refrigerate at least 6 hours (the graham crackers will soften).
  10. Drizzle your white chocolate on top and then serve!
Easy Ice Box Cake with Berries & White Chocolate Drizzle
Ingredients
  • 1 pack of Vanilla Pudding (3.4 oz)
  • 6 oz of whipped cream or Cool Whip
  • 1 1/4 cup cold milk
  • 4 oz cream cheese (softened)
  • Graham Crackers (I use about one sleeve)
  • 1 1/2 cups sliced strawberries
  • 3/4 cup blueberries
  • (optional) Melt White Chocolate Chips to drizzle on the top
Instructions
  1. In your mixing bowl or stand mixer (I have a KitchenAid…I love it and could not live without it!) whip up your softened cream cheese and dry pudding mix
  2. Next beat in your milk about a 1/4 cup at a time.
  3. Fold in 4 oz of your whipped cream (you’ll save a small amount of it to layer the bottom of your loaf pan) until well combined
  4. Grab a glass loaf pan (I like to use the glass loaf pan so you can see the layers!) and spread the rest of your whipped cream on the bottom.
  5. Put a single layer of graham crackers on top of the whipped cream, breaking crackers where necessary to get the most coverage.
  6. Next spread 1/3 of the pudding mixture on top of the graham crackers.
  7. Top with 1/3 of the berries
  8. Repeat the graham cracker/pudding/fruit layers two more times (for a total of 3 layers).
  9. Cover and refrigerate at least 6 hours (the graham crackers will soften).
  10. Drizzle your white chocolate on top and then serve!
3.5.3251

 

How To Cook Thick Boneless Pork Chops – Perfect Every Time!

How To Cook Thick Boneless Pork Chops

This super easy recipe for how to cook thick boneless pork chops is foolproof! You start by pan searing these pork chops and then finish them off by baking them in the oven. This super easy recipe results in tasty, juicy pork chops every single time! You have to try these!

 

It’s time for an admission. I love pork chops, but I am awful at making them. Honestly they are always way too dry and disgusting. They are such a budget cut of meat though, so I just keep trying!

(Looking for more budget meals? Check out this awesome one pot chicken with rice recipe!)

Recently, I was sent a box of meat from Butcher Box (here is the unboxing!) and included in the box were some very thick cut pork chops. I had never cooked pork chops that were this thick before, so I ran to google for suggestions. I ended up taking several different suggestions and coming up with this!

(Need a side item? Check out this awesome creamy Parmesan spinach OR this creamy cauliflower mash! If you are not following a low carb/keto diet, you could make my awesome mashed potatoes!)

Now, every time I make pork chops, I know they will be PERFECT!

You might also like: Reverse Meal Planning – How I Save A Ton On Groceries By Reverse Meal Planning!

How To Cook Thick Boneless Pork Chops

Ingredients: 

  • Thick Boneless Pork Chops (between 1 1/2-2 inches)
  • Salt & Pepper
  • Olive Oil

Directions: 

  1. First you’ll want to bring your pork chops to room temperature (or close to it).
  2. Also, if there is fat along one side of the pork chop, you might want to “score” (cut into) it about every half inch or so.
  3. Preheat your oven to 400 degrees
  4. In a heavy duty, oven safe pan, heat up about 2 tablespoons of olive oil
  5. Season your pork chops with salt and pepper
  6. Place your pork chops in your pan and brown them on all sides. This will probably take a couple of minutes per side.
  7. Once your oven is ready, put your pork chops in until they reach 145 degrees internally. This took about 10 minutes for me. (these will “cook” more during rest. Don’t skip the rest! The rest is essential!)
  8. Take your pork chops out of the oven and put them on a plate. Tent some aluminum foil over your plate.
  9. Now make your gravy (I made a simple packet gravy in the pan the pork chops cooked in…it gave it extra flavor!) and any sides while your pork chops rest for a bit.
  10. Serve your pork chops and enjoy!

Yum!

How To Cook Thick Boneless Pork Chops – Perfect Every Time!
Ingredients
  • Thick Boneless Pork Chops (between 1 1/2-2 inches)
  • Salt & Pepper
  • Olive Oil
Instructions
  1. First you’ll want to bring your pork chops to room temperature (or close to it).
  2. Also, if there is fat along one side of the pork chop, you might want to “score” (cut into) it about every half inch or so.
  3. Preheat your oven to 400 degrees
  4. In a heavy duty, oven safe pan, heat up about 2 tablespoons of olive oil
  5. Season your pork chops with salt and pepper
  6. Place your pork chops in your pan and brown them on all sides. This will probably take a couple of minutes per side.
  7. Once your oven is ready, put your pork chops in until they reach 145 degrees internally. This took about 10 minutes for me.
  8. Take your pork chops out of the oven and put them on a plate. Tent some aluminum foil over your plate.
  9. Now make your gravy (I made a simple packet gravy in the pan the pork chops cooked in…it gave it extra flavor!) and any sides while your pork chops rest for a bit.
  10. Serve your pork chops and enjoy!
3.5.3251

 

Instant Pot Apple Cider Vinegar Country Style Ribs (Low Carb/Keto Friendly!)

Instant Pot Ribs

Do you love ribs? Are you on a low carb/keto diet? Even if you aren’t, this super easy recipe for country style ribs is the BEST ever! These Apple Cider Vinegar Ribs are flavorful, easy and quick. Just use your Instant Pot to make the BEST ribs you have ever eaten! You can also make these country style ribs on the stove or in your slow cooker!

This Braised Short Ribs & Creamy Polenta recipe is one of my FAVORITES! My husband and I have committed to a low carb/keto lifestyle (well…most of the time). A lot of our favorite recipes are easily adapted thankfully (find some of our favorite low carb recipes  here), and this is no exception.

Even better? I have figured out how to make this in the Instant Pot (find more Instant Pot Recipes here)! Which cuts down dramatically on the cook time.

The one thing we do miss is serving this over the creamy polenta. The broth that this Apple Cider Vinegar Ribs recipe makes is SO flavorful and delicious that it just BEGS to be served over some kind of starchy creamy carb filled side dish.

Thankfully, you can serve this on top of my creamy mashed cauliflower and it is still absolutely delicious! In this case, I did not have any cauliflower, so we served it over roasted spaghetti squash (I cooked it in the oven, because my Instant Pot was being used for the ribs….but here is how to cook the Spaghetti Squash in your Instant Pot if you are lucky enough to have TWO Instant Pots!).

This version is a bit more simplified, but still JUST as tasty!

Instant Pot Apple Cider Vinegar Country Style Ribs

Ingredients:

  • 2-3 lbs country style ribs
  • 3 tbsp of olive oil
  • kosher salt and black pepper
  • 1 onion chopped
  • 4 cloves of minced garlic
  • 2 tbsp tomato paste
  • 1/4 cup apple cider vinegar
  • 2 bay leaves
  • 2 1/2 cups chicken stock

Directions:

  1. Dry off your ribs and season them with the salt and pepper
  2. Heat up your oil in your instant pot on “saute” mode and brown your ribs on all sides
  3. Remove the ribs from the heat and keep them warm
  4. Add in the onions and cook until soft
  5. Add the garlic and cook for about 1 more minute, then add the tomato paste and cook for about 3 more minutes
  6. Add the vinegar and bay leaves and scrape up all the yummy brown bits on the bottom of the pan.
  7. Return the ribs back to the Instant Pot and add the chicken stock
  8. Cook under pressure for 30 minutes and allow to naturally release for 10 minutes

Enjoy!

 

Instant Pot Apple Cider Vinegar Country Style Ribs (Low Carb/Keto Friendly!)
Ingredients
  • 2-3 lbs country style ribs
  • 3 tbsp of olive oil
  • kosher salt and black pepper
  • 1 onion chopped
  • 4 cloves of minced garlic
  • 2 tbsp tomato paste
  • 1/4 cup apple cider vinegar
  • 2 bay leaves
  • 2 1/2 cups chicken stock
Instructions
  1. Dry off your ribs and season them with the salt and pepper
  2. Heat up your oil in your instant pot on “saute” mode and brown your ribs on all sides
  3. Remove the ribs from the heat and keep them warm
  4. Add in the onions and cook until soft
  5. Add the garlic and cook for about 1 more minute, then add the tomato paste and cook for about 3 more minutes
  6. Add the vinegar and bay leaves and scrape up all the yummy brown bits on the bottom of the pan.
  7. Return the ribs back to the Instant Pot and add the chicken stock
  8. Cook under pressure for 30 minutes and allow to naturally release for 10 minutes
3.5.3251

 

Exit mobile version