Insta pot turkey burgers topped with avocado slaw 🥑

Not the most amazing picture, but last nights dinner was 👌🏼!

What you need:

• 1 lbground turkey meat

• 2 Tbs ketchup

• 1 Tbs Worcestershire sauce

• 1 packet of onion soup mix

• 1 bag cabbage mix

• 2 avocados

• juice of 2 limes

• half of a diced red onion

• 1 tsp sea salt

What you do:

Mix the turkey meat, Worcestershire sauce, ketchup, and onion soup mix, and form into burgers. Wrap them in foil. Then fill the instapot with 2 and 1/2 cups of water (for 8qt. Pot). Stack the wrapped patties on the trivet in a staggered pattern. Then place the lid on the pot and set the steam release knob to the Sealing position. Press the Pressure Cook/Manual button, or dial and then the + or – button, or dial to select. 11 minutes for 4 oz patties (7 minutes for a touch rare). 13 minutes for 5 oz patties (9 minutes for a touch rare). 15 minutes for 8 oz patties (11 minutes for a touch rare). High pressure. When the cook cycle is finished, do a Quick Release of the pressure/steam (that means turn the steam release knob to the Venting position right after cooking is finished).

For the slaw: mix the cabbage, avocados, lime juice, red onion, and salt and let it marinate all together in the fridge for about an hour.

I had my burger over a toasted piece of Ezekiel with Muenster cheese, and topped it with the avocado slaw!

Enjoy!

Simple, yummy bolognese 🍝

Pasta is a favorite amongst my kids, I mean I think that holds true for most of them!? Rather than always using a plain tomato sauce, I like to switch it up a bit and do a bolognese every now and then, which they love, and it adds protein to the dish. This recipe is so simple and delicious!

Here is what you need:

• 1 16oz. Can of tomato sauce

• 1/4 cup olive oil

• 1 lb of ground beef

• 1 cup of red wine, dry

• 1 cup of chopped carrots, onion, and celery

• 1 tsp. Salt

• 1tsp. Oregano

Here is what you do:

Chop all the veggies, and sauté them in olive oil until translucent. Then add the beef and cook until brown. Add the salt, oregano, and one cup of red wine. Let that simmer uncovered for about 10 minutes or until most of the liquid has evaporated. Add the tomato sauce (I use the Cento canned tomato sauce) and cook for an additional 15 minutes. Serve it over your favorite pasta (I use pasta for the kids, and zucchini noodles for my husband and I) with a little Parmesan. Enjoy!

MISTLETOE MARGARITAS

By time Christmas rolls around this mama needs a good, stiff margarita! I mean who doesn’t after all the holiday bustle?! Last Christmas we (and I say we because my husband is the bartender, I just make the drinks look pretty) made this, and it was a hit, so they’ll definitely be on the drink menu again. It really is a drink you could make year round minus the greens and berries. It’s also fun to make one of these while the kids are asleep and you’re wrapping presents! Just an idea.😉

Here is what you need: (1 serving)

• course salt for the rim

• 1 1/2 oz tequila

• 1/4 oz grand marnier

• 1 oz of white cranberry juice

• 1 oz fresh lime juice

• 1/2 oz simple syrup

Here is what you do:

• Rim a rocks glass with lime juice, dip it into salt and fill with ice cubes. Fill the cocktail shaker with ice cubes and add all ingredients. Shake strong and pour into the glass. Garnish with a sprig of rosemary or some type of Christmasy green and fresh cranberries.

Enjoy!

CROCKPOT PINEAPPLE BARBECUE CHICKEN 🍍

Looking for a quick, easy, delicious dinner idea? I gotcha covered. This 3 ingredient crockpot meal is soooo good! I made it the other night, and it was a hit.

Here’s what you need:

• 4 boneless chicken breasts

• 1 8oz. Can of crushed pineapples

• 1 16oz. Bottle of barbecue sauce

Here’s what you do:

• Place chicken breasts in crockpot. Mix the barbecue sauce with drained pineapples in a bowl, and then pour it over the chicken. Cook on high for 4 hours. When it’s done shred the chicken in crockpot. I served it over cauliflower rice. Make sure to drain the pineapples, or else the sauce may end up watery.

Enjoy!

EASY APPLE CRISP 🍁🍎

Have some apples you need to use?! We took the kids apple picking a couple of weeks ago, and got one too many apples! So I decided to use them up before they went bad, and made a quick and delicious apple crisp!

What you need:

• About 5 medium sized apples

• Graham crackers (I used 5 large squares)

• Butter

• Coconut oil

• Sugar

• Cinnamon

• I used a 6X10 in. Baking dish.

What you do:

• Slice apples into thin pieces. I didn’t skin mine, but you could.

• Grease baking pan with coconut oil and layer the apples in it.

• I put the crackers in a ziplock bag, and smashed them into little pieces, then sprinkled it on top of apples.

• Sprinkle cinnamon and sugar to your liking on top (I used a generous amount;)).

• Slice butter into thin pieces and layer it on top. I used about 10 little slices.

• Bake at 350 for about 40 minutes.

• Serve warm with a scoop of vanilla ice cream.

Enjoy!

GARLIC AND PARMESAN BAKED CHICKEN WINGS

Didn’t have a marinade at home, so I put this recipe together on the fly, and it ended up being so yummy!

What you need:

• Package of chicken wings or drums (I used about 3lbs)

• Salt and Pepper

• Parmesan Cheese

• Garlic

• I used a grapefruit infused olive oil, but regular olive oil and lemon juice would work just as well.

What you do:

• Place chicken in a large bowl, and add the oil, salt and pepper (I don’t really measure it out, just use my best judgement), about 4 cloves of crushed garlic, and about 1/3 cup of cheese. Mix it all together.

• I then line a baking sheet with parchment paper, and spray a little olive oil spray over it. Place the chicken on the sheet, and bake at 400 for 35-40 mins, flipping half way. I served it with a simple spinach salad dressed in a homemade vinaigrette dressing.

Enjoy!

CROCK POT SALSA VERDE CHICKEN

Simple, healthy, and delicious sums up this meal! I’m all about meals that take little preparation, without giving up on taste. This crockpot chicken is definitely going to be on rotation, and the whole family loves it!

What you need:

• 4 boneless chicken breasts

• 16 oz. Jar of salsa verde

• Salt, pepper, and cumin

• 2 bags of frozen cauliflower rice

• 2 limes

• 2 Avocados

What you do:

• Place chicken breasts in crockpot, and cover with salsa. Add a dash of salt, pepper, and cumin, and cook on low for 7 hours.

• I place cauliflower in microwaveable safe dish for 6 minutes.

• I then make a side of guacamole- mash avocado in bowl with salt, pepper, lime juice, and cumin.

• Once chicken is done I shred it in the crockpot, and serve it over the cauliflower rice with all the delicious juice, and add some more lime juice over the chicken. I like to mix a little guacamole in for some extra added flavor!

Enjoy