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The Best Cheese Burger Soup Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! This Cheese Burger Soup is loaded with creamy, cheesy goodness. This soup is hearty and comforting. It’s filled with tender ground beef, country sausage, carrots, celery, onions cheese, sour cream and diced potatoes. This is the best cheese burger soup and one of my top favorite soup recipes. You Will Need 1 Pound Ground Beef 1 Pound Country Sausage 4 tablespoons butter, divided 4 TBSP Butter 1 cup diced onion 1 cup thin sliced carrots 1 cup sliced celery 1 1/2 teaspoon dried basil 1 1/2 teaspoon dried parsley flakes About 8 potatoes cubed 5 cups Turkey or Chicken broth 5 cups Velveeta (cubed) 1-1/2 cups whole milk 1 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 cup sour cream 4 TBSP Corn Starch 4 TBSP Water What Sides Go With Cheeseburger Soup Cucumber, Tomato Salad Dinner In A Salad Southern Kicked-up Green Beans Jalapeno, Onion And cheddar Corn Bread Other Soups you will love! Broccoli Potato Soup With Bacon Barley Beef Stew Chicken Noodle Soup Hamburger Soup ​ The Ultimate Taco Soup Directions Peel and dice Potatoes Boil potatoes until they are almost soft. Brown beef and sausage with salt, pepper, basil and parsley. Drain and set aside. In same pan add butter and sauté your carrots, celery and Onion until almost done. When almost cooked add your beef/sausage mixture to the pan along with your broth and potatoes ( boil until potatoes are done ) Add milk when it’s about 10 min from being done add your Velveeta and Sour Cream. Continue stirring until cheese melts. Mix your corn starch and water together, add to soup to thicken. You can add crumbled bacon if desired. Cheeseburger Soup Tips ​ ​ Will American cheese melt into soup? ​ Cheese like American and Velveeta are specifically processed in a way that makes them melt beautifully and taste fantastic in a soup like this. You can totally even make it with only those cheeses. How do you store cheeseburger soup? Can I freeze it? ​ You can store soup by letting it cool completely and placing it in a tightly covered container in the refrigerator for up to 4 days. Soups with starches and dairy (like cheeseburger soup) are not ideal for freezing. Can I add bacon? Yes, you can always add bacon. Top bowls with crumbled cooked bacon for a bacon-cheeseburger twist.

Keto Cabbage & Turkey Sausage Soup 1 Pound Turkey Breakfast Sausage (ours was spicy) 1 TBS Coconut Oil 1 Med/Large Head Of Cabbage 1 14.5 Can Of Diced Tomatoes 1 15oz Can Tomato Sauce 15oz Water 2 Cups Bone Broth (or Chicken Broth ) 2 Small OR 1 Large Zucchini chunked 3 TBS Italian Seasoning 1/2 TBS Salt 1/4 tsp Pepper ​ Thank you so much for supporting my site Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Delight in the comforting goodness of our Savory Cabbage Soup, a hearty and nourishing dish that promises to satisfy. This delectable creation combines tender shreds of cabbage, zucchini, and flavorful ground turkey, simmered to perfection in a rich and aromatic broth. Bursting with wholesome vegetables and savory herbs, every spoonful unveils a harmonious medley of flavors. Whether savoring it as a warming meal on a chilly evening or seeking a wholesome lunch option, this cabbage soup with zucchini and ground turkey is a delightful balance of taste and nutrition that will leave you craving for more. You Will Need Directions 1. Start by turning your sauté on 2. Add turkey and dice into bite-size pieces. 3. Add coconut oil and brown sausage. 4. Cut cabbage into bite-size pieces (chunks) 5. Add sliced zucchini and add to your pot. 6. Add the rest of the ingredients and place your lid on. 7, Press the soup button (the timer should set to 30 min) 8. Once the soup is done, do an instant release. Once your pressure valve has gone down stir and ENJOY!~ Embrace the versatility of keto cabbage soup with these delightful variations that cater to various tastes and preferences: ​ Keto Beef Cabbage Soup: Swap ground turkey with ground beef for a heartier flavor profile, complemented by low-carb vegetables. ​ Keto Chicken Cabbage Soup: Utilize shredded cooked chicken to create a protein-rich version, perfect for a satisfying and nutritious meal. Keto Sausage Cabbage Soup: Infuse the soup with the bold flavors of keto-friendly sausages, adding depth and richness to every spoonful. Keto Cabbage and Bacon Soup: Elevate the soup's savory appeal by incorporating crispy bacon bits for a delightful smoky taste. Keto Creamy Cabbage Soup: Enhance the creaminess with the addition of heavy cream or coconut milk, providing a comforting and indulgent texture. Keto Spicy Cabbage Soup: Add a kick to your soup by incorporating chili flakes or hot sauce, delivering a fiery and flavorful twist. Keto Cabbage Soup with Cauliflower: Combine the goodness of cabbage with cauliflower florets, adding extra texture and nutrition to the dish. Keto Cabbage and Mushroom Soup: Enhance the umami flavors by incorporating sautéed mushrooms, providing an earthy and satisfying taste. Keto Cabbage Soup with Cheese: Melt in shredded cheddar or parmesan cheese for a creamy and cheesy delight that's sure to impress. Keto Thai Cabbage Soup: Infuse the soup with Thai-inspired flavors by adding coconut milk, lemongrass, and lime juice, creating a fragrant and exotic twist. Keto Cabbage Soup with Shrimp: Elevate the dish with succulent shrimp, making it a delightful seafood variation bursting with flavors. Keto Cabbage Soup with Curry: Introduce aromatic curry spices for an Indian-inspired variation that tantalizes the taste buds. Keto Cabbage Soup with Italian Sausage: Mix in Italian sausage slices to infuse the soup with classic Italian flavors and a touch of spiciness. Keto Lemon Cabbage Soup: Add a refreshing touch with a splash of lemon juice, brightening the flavors and adding a citrusy zing. Keto Cabbage Soup with Ground Pork: Utilize ground pork as an alternative protein source, imparting its distinct taste to the dish. Keto Cabbage Soup with Cilantro and Lime: Create a zesty twist by garnishing the soup with fresh cilantro and lime wedges for a burst of freshness. Keto Cabbage Soup with Turmeric: Incorporate the anti-inflammatory benefits of turmeric, enhancing both taste and health benefits. Keto Cabbage Soup with Italian Herbs: Infuse the soup with a blend of Italian herbs like oregano, thyme, and basil for a robust and aromatic flavor. Keto Asian Cabbage Soup: Add soy sauce, ginger, and garlic for an Asian-inspired version that tantalizes the palate with complex umami flavors. ​ ​ Explore these diverse keto cabbage soup variations to enjoy a range of satisfying and nourishing meals, each tailored to suit your unique taste preferences while adhering to a low-carb lifestyle. Thank you so much for supporting my site To store and freeze cabbage soup with turkey and zucchini, follow these steps: ​ Storing Cabbage Soup: Let the soup cool to room temperature before storing it. Transfer the soup to an airtight container or a resealable freezer bag. Label the container with the date to keep track of freshness. Store the soup in the refrigerator for up to 3-4 days. Freezing Cabbage Soup: If you want to freeze the soup for longer storage, consider omitting dairy ingredients (if any) as they may not freeze well. Allow the soup to cool completely in the refrigerator before freezing. Once cooled, ladle the soup into freezer-safe containers, leaving some space at the top for expansion during freezing. Alternatively, you can use resealable freezer bags. Seal the containers or bags tightly, ensuring no air is trapped inside. Label each container with the name of the soup and the date it was frozen. Freeze the soup for up to 2-3 months. Thawing and Reheating Cabbage Soup: To thaw the frozen soup, transfer it to the refrigerator and allow it to thaw overnight. Once thawed, reheat the soup in a saucepan over medium heat on the stovetop until it reaches your desired temperature. Stir occasionally to ensure even heating. If the soup was prepared with dairy, add fresh cream or coconut milk after reheating to restore the creaminess. ​ ​ Note: While cabbage soup with turkey and zucchini can be frozen and reheated, the texture of zucchini may change slightly upon thawing and reheating. For the best results, consider using fresh zucchini when making a new batch of soup after thawing. Also, be cautious when reheating soup with dairy to avoid curdling; add the dairy after reheating to preserve its consistency. Thank you so much for supporting my site

Easy Cranberry Sauce Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Make this Easy Instant Pot Cranberry Sauce (Pressure Cooker Cranberry Sauce). Tangy & sweet fresh homemade cranberry sauce is great as a jam, use it for topping for desserts, or a filling for pastries, or you can even use it as a topping yogurt and smoothies. Don’t just save it for Thanksgiving and Christmas dinner! Although those are my favorite times to enjoy it. I love spreading it over hot turkey on Thanksgiving. If you haven't tried that it is "seriously" delicious ! You Will Need 1- 12 oz. Bag Cranberries 1 Cup Orange Juice 1 Cup Sugar 1 Cinnamon Stick Directions 1. Add Cranberries to your instant pot. 2. Add Sugar 3. Add Orange Juice 4. Add Cinnamon Stick 5. Place your lid on 6. make sure you are on sealing and not venting. 7. Select Pressure cook and set timer to 2 minutes. 8. When Timer goes off, wait 5 minutes then instant release. Thank you so much for supporting my site Cranberry sauce not only adds a burst of color to the dinner table but also provides a delightful balance of flavors that complements the richness of roasted meats. It has become an essential part of festive meals, and many families have their own cherished recipes passed down through generations. Texture: Once the cranberries have softened and the mixture has thickened, the sauce is typically removed from the heat. Some people prefer a chunky cranberry sauce with whole berries, while others prefer a smoother consistency obtained by mashing the berries or blending the sauce. Holiday Dishes Oven Roasted Brined Turkey Turkey Brine Recipe Ranch Loaded Potatoes Classic Southern Devil Eggs Doctored Bush's Baked Beans Southern Kicked-up Green Beans Southern Creamy Mac N' Cheese How-to Video Thank you so much for supporting my site Sweetening: The amount of sugar used in cranberry sauce can vary depending on personal taste and the sweetness of the cranberries. Some recipes call for a significant amount of sugar to balance the tartness, while others opt for less sugar to retain a more pronounced tang. Instant Pot Cranberry Sauce is Great for: ​ Pancakes – spread it on toast, sandwiches, panini, and waffles… Flavor – mix it in yogurt, smoothie slushies, cream cheese, it makes great popsicles! Desserts- – cakes or better yet cheesecake! homemade ice-cream… Pastry – add it in tarts, muffins, pies, crisp, or in turnovers Glaze- We know that cranberry sauce goes with turkey. But it also goes with chicken, pork and beef. Try baking chicken breasts or pork chops and then brush with cranberry sauce 5 minutes before they're done, longer for a more caramelized coating. Have you ever tried adding cranberry sauce to your homemade BBQ sauce? Cranberry Health Benefits - ​ Cranberry's have natural cholesterol-lowering effects. A sweet road to a healthy heart. Cranberry is a cancer fighter. The secret sauce for regularity. A delicious immunity booster. Cranberries promote clearer skin. Lose weight while eating great. Nostalgia and Tradition: Cranberry sauce's association with holiday feasts and family gatherings invokes a sense of nostalgia and tradition. The mere sight and taste of this crimson condiment often conjure heartwarming memories of cherished moments spent with loved ones. Thank you so much for supporting my site How long does cranberry sauce last? ​ Stored properly it will last 10 to 14 days ​ Can you Freeze Homemade Cranberry Sauce? Homemade cranberry sauce freezes beautifully. Pack homemade cranberry sauce in an airtight container or freezer-safe plastic bag to prevent freezer burn. For best results, use the frozen cranberry sauce within a couple of months, defrost in the refrigerator overnight.

Ranch, Sour Cream Loaded Mashed Potatoes Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Share Ranch mashed potatoes offer a delightful twist to the classic comfort food, infusing the creamy goodness of traditional mashed potatoes with the zesty flavors of ranch seasoning. Imagine velvety, perfectly whipped potatoes that melt in your mouth, intertwined with the tangy, herby notes of ranch seasoning, creating a delightful explosion of taste with every spoonful. The combination of creamy and tangy elevates these mashed potatoes to new heights, making them an irresistible addition to any meal. Whether served as a side dish for a family dinner or a gathering with friends, ranch mashed potatoes add a burst of flavor and a touch of excitement, leaving taste buds dancing with joy and hearts longing for more. This indulgent yet comforting dish is sure to become a beloved favorite that brings smiles and satisfaction to the table. You will Need: 8 Large Potatoes 1/2 Cup Sour Cream 1/2 Stick butter 2 TBSP Ranch Seasoning Heavy Cream (Optional) Salt and Pepper To Taste I used 1 tsp Salt and 1/4 tsp Pepper. Other Recipes you might like Ultimate Bacon Potato Salad Basic Mashed Potatoes Bacon and Onion Gravy Copycat KFC Gravy Brown Gravy without roast drippings Old Fashion Turkey Gravy Thank you so much for supporting my site Variations: Loaded Ranch Potatoes: After roasting, top the potatoes with shredded cheese, crispy bacon, sour cream, and green onions for an indulgent twist. Spicy Ranch Potatoes: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix for a kick of heat. Garlic Ranch Potatoes: Toss the potato chunks with minced garlic before roasting to infuse them with a delightful garlic flavor. Instant Pot Directions- Stove top Directions are below Start by peeling and dicing potatoes, add to your instant pot Add sliced onion on top, add 1 1/2 cup water. Place your lid on (making sure you are on sealing and not venting) and set timer for 12 minutes. (Instant Release) Drain water from potatoes and move to a bowl, add Ranch seasoning , sour cream, butter (add enough heavy cream for desired thickness) Mix well. Salt and Pepper to taste. Whip potatoes with a potato masher until smooth ​ These potatoes are PERFECT with our Bacon, Onion, Mushroom Gravy!~ Thank you so much for supporting my site Stove top Directions for boiling potatoes. Scrub potatoes clean, Peel and cut into large chunks. Transfer the potatoes to a saucepan and cover with water. Bring the water to a boil. Reduce heat to medium. let simmer until fork-tender (20 to 25 minutes) Drain potatoes in a colander. transfer to a bowl. Add Ranch seasoning , sour cream, butter (add enough heavy cream for desired thickness) Mix well. Salt and Pepper to taste. Thank you so much for supporting my site Whip potatoes with a potato masher until smooth ​ These potatoes are PERFECT with our Bacon, Onion, Mushroom Gravy!~ Serving and Pairing: Ranch mashed potatoes are a versatile side dish that pairs well with a wide range of main courses, such as roasted chicken, grilled steak, or baked salmon. They are also a fantastic accompaniment to BBQ dishes, fried chicken, or even as a filling for shepherd's pie. Variations: You can customize your ranch mashed potatoes by adding various ingredients: ​ Cheesy Ranch Mashed Potatoes: Stir in shredded cheddar or Parmesan cheese for an extra layer of richness. Bacon Ranch Mashed Potatoes: Crumble cooked bacon into the mashed potatoes for a delightful savory twist. Chive Ranch Mashed Potatoes: Garnish with chopped fresh chives for a burst of freshness and color. ​ ​ Ranch mashed potatoes elevate the beloved classic to a whole new level, delivering a mouthwatering fusion of flavors that will leave everyone at the table wanting seconds. Whether served at family gatherings, potlucks, or weeknight dinners, these creamy and flavorful mashed potatoes that will have everyone coming back for seconds To store ranch mashed potatoes follow these steps: ​ Cooling: Allow the ranch mashed potatoes to cool down to room temperature after cooking. Avoid leaving them at room temperature for an extended period, as bacteria can multiply rapidly in this environment. ​ ​ Storage Container: Transfer the cooled mashed potatoes into an airtight container. Use a clean container with a fitted lid to ensure an airtight seal, preventing air from entering and causing the potatoes to dry out. ​ ​ Refrigeration: Place the container with the ranch mashed potatoes in the refrigerator in an air tight container. Ranch Mashed Potatoes can last in the refrigerator for about 3 to 5 days. ​ ​ Reheating: When you're ready to eat the leftover ranch mashed potatoes, reheat them on the stovetop or in the microwave. Add a splash of milk or cream to help restore their creamy texture as you gently heat them, stirring occasionally. ​ ​ Storage Duration: Mashed potatoes can be stored in the refrigerator for up to 3-5 days. After this time, their quality may begin to deteriorate, and they may develop an off-flavor. ​ ​ Freezing (Optional): If you have more leftover mashed potatoes than you can consume within a few days, you can freeze them for longer storage. Place the cooled mashed potatoes in a freezer-safe, airtight container or heavy-duty freezer bag. Ensure there's enough headspace in the container to allow for expansion during freezing. ​ ​ Thawing Frozen Mashed Potatoes: When you want to use the frozen ranch mashed potatoes, move them from the freezer to the refrigerator and allow them to thaw overnight. Reheat them following the same methods as for refrigerated leftovers. ​ ​ Properly storing ranch mashed potatoes is essential for food safety and maintaining their quality. Reheating them gently helps preserve their creamy texture and delicious flavors, allowing you to enjoy the delightful taste of ranch-infused mashed potatoes even after storing them. Regenerate response

Sugar Free Cinnamon Roasted Almonds Try our sugar-free cinnamon almonds—they're a tasty and healthy option, especially for those looking for diabetic-friendly snacks. They offer a satisfying crunch with a sweet and nutty flavor. Perfect for both adults and kids, it's a delicious way to snack guilt-free. Share Ingredients: Add items below to your Walmart Cart. As a creator I earn from Purchases. 6 cups raw almonds you can substitute pecans , cashews , peanuts 4 cups Swerve Brown Sugar (divided) 2 teaspoon Salt 1 cup Water 2 teaspoons Ground C innamon Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Thank you so much for supporting my site! How Do You Make Sugar Free Roasted Cinnamon Almond Preheat your oven to 250°F (120°C). In a large mixing bowl, combine the raw almonds, 3 cups of Swerve Brown Sugar (reserving 1 cup for later), salt, and ground cinnamon. Mix well to coat the almonds evenly. In a saucepan, heat the water and 3 cups of Swerve Brown Sugar over medium heat. Stir until the Swerve Brown Sugar is completely dissolved, creating a syrup-like consistency. Pour the sugar syrup over the almond mixture and stir until the almonds are well-coated. Spread the coated almonds in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for about 1 hour, stirring every 15 minutes to ensure even coating. Remove from the oven and let the roasted almonds cool slightly. While the almonds are still warm, break apart any clusters and toss them with the remaining 1 cup of Swerve Brown Sugar for an extra sweet coating. Allow the almonds to cool completely, ensuring they are well-coated with the additional brown sugar. Store in an airtight container and enjoy these sweet and crunchy Cinnamon Sugar Roasted Almonds! Thank you so much for supporting my site! How Do You Freeze Sugar Free Roasted Cinnamon Almond Let roasted almonds cool completely Transfer to a freezer-friendly, airtight container. Store in the freezer for up to 3 months. Let thaw at room temperature and enjoy! They thaw very quickly, and even taste great frozen! Explore Whatnot- Free giveaways, and up to $200 in free credits just for signing up! What will you win today? Thank you so much for supporting my site! Variations- Sugar-Free Cinnamon Almonds, Cashews and Peanuts Basic Sugar-Free Cinnamon Nuts: Ingredients: Almonds, cashews, or peanuts; cinnamon; sugar-free sweetener (erythritol, stevia, or monk fruit); pinch of salt. Instructions: Toss the chosen nuts with cinnamon, sugar-free sweetener, and salt. Roast in the oven until golden brown. Spiced Sugar-Free Cinnamon Nuts: Ingredients: Almonds, cashews, or peanuts; cinnamon; nutmeg; ginger; sugar-free sweetener; dash of cayenne pepper. Instructions: Mix the nuts with spices and sweetener. Roast for a flavorful, spiced snack. Vanilla Cinnamon Nuts: Ingredients: Almonds, cashews, or peanuts; cinnamon; vanilla extract; sugar-free sweetener. Instructions: Coat the nuts with vanilla extract, cinnamon, and sweetener. Bake until fragrant. Maple Flavored Sugar-Free Cinnamon Nuts: Ingredients: Almonds, cashews, or peanuts; cinnamon; sugar-free maple syrup; pinch of salt. Instructions: Toss the nuts with cinnamon, sugar-free maple syrup, and salt. Bake until crunchy. Coconut Cinnamon Nuts: Ingredients: Almonds, cashews, or peanuts; cinnamon; shredded coconut; sugar-free sweetener; coconut oil. Instructions: Mix the nuts with cinnamon, coconut, sweetener, and melted coconut oil. Roast until golden. Chai-Spiced Sugar-Free Cinnamon Nuts: Ingredients: Almonds, cashews, or peanuts; cinnamon; cardamom; cloves; ginger; sugar-free sweetener; pinch of black pepper. Instructions: Combine the nuts with chai spices and sweetener. Roast for a warm, aromatic flavor. Chocolate Cinnamon Nuts: Ingredients: Almonds, cashews, or peanuts; cocoa powder; cinnamon; sugar-free sweetener; pinch of sea salt. Instructions: Toss the nuts with cocoa powder, cinnamon, sweetener, and salt. Bake for a chocolatey twist. Lemon Zest Cinnamon Nuts: Ingredients: Almonds, cashews, or peanuts; cinnamon; lemon zest; sugar-free sweetener; pinch of salt. Instructions: Mix the nuts with cinnamon, lemon zest, sweetener, and salt. Roast for a citrusy, refreshing flavor. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter

Creamy Cheesy Southern Vegetable Chicken Bake Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Savor the best of both worlds with our chicken casserole, whether you prefer the classic charm of slow oven baking or the modern convenience of the Instant Pot. Succulent chicken is embraced by a velvety sauce, while a medley of vegetables creates a symphony of flavors. Whether baked to perfection or prepared quickly and easily in the Instant Pot, it's a Southern-inspired masterpiece that marries comfort and convenience, making it a dinner the whole family will love. This chicken recipe is both kid-friendly and family-friendly!~ You Will Need 1 small yellow Squash 1 small zucchini 1 small onion 1 8oz Sugar Snap Peas 4 boneless chicken breast cut into cubes 1 Tbsp Italian seasoning 1/2 to 1 tsp pepper 2 tsp salt 2 Tbs minced garlic 1 Tbs crushed red pepper flakes 1 1/2 8oz Package cream cheese 1/3 cup Shredded cheese 1 and 1/3 cup Parmesan Cheese 1 Cup Shredded Mozzarella Cheese 1 14.5 oz can Fire Roasted Diced Tomato's (drained) 1 bag Pepper Stir-fry 1 Small Bag Frozen Broccoli 2 Tbs olive oil 1 TBSP Corn Starch 1 TBSP Water Thank you so much for supporting my site Chicken Dishes Cheesy Chicken with Macaroni and Vegetables Loaded Bacon and Cheese Chicken Chicken and Dumplings Incredible Chicken Parmesan Garlic Honey Chicken Mexican Chicken Casserole How to make Creamy Cheesy Vegetable Chicken Instant Pot Sauté Chicken and Aromatics: Set your Instant Pot to the "Sauté" mode. Add 2 tablespoons of olive oil, then add the diced chicken cubes. Sprinkle Italian seasoning, salt, black pepper, minced garlic, and crushed red pepper flakes over the chicken. Sauté until the chicken is lightly browned on all sides, usually about 5 minutes. Add Vegetables: Add the diced yellow squash, zucchini, chopped onion, sugar snap peas, broccoli, and the pepper stir-fry mix to the Instant Pot. Sauté for another 2-3 minutes until the vegetables start to soften. Add Tomatoes: Pour in the drained can of fire-roasted diced tomatoes and mix everything together. Pressure Cook: Close the Instant Pot lid, set the valve to "Sealing," and switch to the "Pressure Cook" or "Manual" mode. Set the timer for 5 minutes at high pressure. Natural Release: Once the cooking time is complete, allow for a natural pressure release for about 5-10 minutes. Then, carefully perform a quick pressure release by turning the valve to "Venting" to release any remaining pressure. Thicken the Sauce: In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the Instant Pot mixture. Select the "Sauté" mode again and cook for an additional 2-3 minutes, or until the sauce has thickened to your desired consistency. Add Cream Cheese: Cut the cream cheese into chunks and add it to the Instant Pot. Stir until the cream cheese has fully melted into the mixture. Top with Cheeses: Sprinkle shredded cheese and grated Parmesan cheese evenly over the top of the dish. Serve: Allow the cheeses to melt and the dish to cool slightly before serving. Thank you so much for supporting my site How to make Creamy Cheesy Vegetable Chicken Skillet Bake Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare the Chicken: In a large skillet or deep pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced chicken cubes. Sprinkle Italian seasoning, salt, black pepper, minced garlic, and crushed red pepper flakes over the chicken. Cook until the chicken is fully cooked and no longer pink in the center, usually about 5-7 minutes. Add Vegetables: Add the diced yellow squash, zucchini, chopped onion, sugar snap peas, broccoli, and the pepper stir-fry mix to the skillet. Cook, stirring occasionally, until the vegetables are softened and well-cooked, about 8-10 minutes. Drain Excess Juice: When the vegetables are done to your liking, if there is an excess amount of liquid in the skillet, you can drain about half of it. Add Cream Cheese: Cut the cream cheese into chunks and add it to the skillet. Stir until the cream cheese has fully melted into the mixture. Thicken the Sauce: In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the skillet with the chicken and vegetables. Cook for an additional 2-3 minutes, or until the sauce has thickened to your desired consistency. Transfer to Casserole Dish: Pour the creamy chicken and vegetable mixture into a casserole dish. Top with Cheeses: Sprinkle shredded cheese and grated Parmesan cheese evenly over the top of the casserole. Broil: Place the casserole dish in the preheated oven and broil for about 5 minutes, or until the cheese is golden brown and bubbly. Serve: Remove from the oven and allow it to cool for a few minutes before serving. Serving Suggestions: Serve over linguine pasta, penne, or spaghetti squash for a delicious meal. Fold the mixture into whole wheat tortillas for healthy burritos. Customize with your favorite vegetables to make it even more delightful! ​ ​ Enjoy your creamy chicken and vegetable bake! Thank you so much for supporting my site Creamy Cheesy Vegetable Chicken Variations Cheesy Bacon Chicken Bake: Add cooked and crumbled bacon to the dish for a smoky flavor. Sprinkle extra shredded cheddar or Monterey Jack cheese on top before baking. Ranch Chicken Bake: Season the chicken with a packet of ranch dressing mix or homemade ranch seasoning. Add diced bell peppers, corn, and green beans for a ranch-inspired twist. Herb-Crusted Chicken: Coat the chicken cubes in a mixture of breadcrumbs, Parmesan cheese, and herbs like thyme and rosemary before sautéing. Serve with a squeeze of fresh lemon juice. Creamy Poblano Chicken: Replace Italian seasoning with cumin, paprika, and chili powder. Add roasted poblano peppers and diced tomatoes for a Southwestern flair. Creamy Mushroom and Spinach Chicken: Sauté sliced mushrooms and baby spinach along with the chicken and onions. Mix in a can of cream of mushroom soup for extra creaminess. Honey Mustard Chicken Bake: Create a honey mustard sauce using honey, Dijon mustard, and a touch of mayo. Brush the sauce over the chicken before baking and serve extra on the side. Teriyaki Chicken Bake: Marinate the chicken in teriyaki sauce for a few hours before cooking. Add sliced bell peppers, pineapple chunks, and snow peas for an Asian twist. Pesto Alfredo Chicken: Combine pesto and Alfredo sauce for a creamy basil-infused sauce. Stir in roasted cherry tomatoes and baby spinach for color and flavor. Garlic Butter Chicken Bake: Sauté the chicken in garlic butter for extra richness. Add roasted or blanched green beans and sliced cherry tomatoes. Creamy Dijon Chicken: Create a sauce with Dijon mustard, cream cheese, and a splash of white wine or chicken broth. Add steamed broccoli florets and diced red bell pepper for color. ​ ​ Feel free to choose any of these variations to change up your creamy chicken and vegetable bake according to your taste preferences. Enjoy exploring these flavorful options!

Garlic Butter Brussel Sprouts Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Who doesn't like Brussels Sprouts? We love them! Do you remember Brussels Sprouts as a child? They were awful, had a strong taste, and were not seasoned. (at least this is the way my mother made them) Had she made them this way, I would of devoured them! Brussels spouts are something we just can’t get enough of. Sometimes you want them with bacon and onion, but other times just as a simple side dish. If you are wanting something that melts in your mouth, this is it, but if you are wanting firmer sprouts then on the stove top or oven is best. The stove top is done the same way as the instant pot, they just take longer to cook, you still drain and add the rest of the ingredients. but these little sprouts will burst with flavor and you won't ever mind eating those greens! Packed full of vitamins. You Will Need 1 Bag frozen Brussel Sprouts 1/2 cup Chicken Broth (Or) Bone Broth 1 TB Garlic Salt 1/2 Stick Butter (divided) What should I serve with brussel sprouts? These are some of our favorites ​ Liver and Onions Salisbury Steak Meatballs Meatloaf Bowls with Ranch Mashed Potatoes Porcupine Meatballs Lemon Pepper Tilapia Instant Pot Garlic Butter Brussel Sprouts Stove Top Directions Below 1. Place Brussels Sprouts in the bottom of your instant pot with 1/2 garlic Salt and 2 TBSP butter. 2. Then sear your sprouts. 3. Pour in 1/2 cup chicken broth or bone broth. 4. Put your instant pot lid on, and set to seal. (not venting) 5. Manuel high-pressure 1 min with Instant release. 6. Drain Sprouts, add the rest of your butter and garlic salt. Stir & Enjoy~ Other Recipes you might like Southern Creamy Mac N' Cheese Summer Squash Dressing Baked Cucumbers Southern Kicked-up Green Beans Sauted Onion and Imitation Crab Stove Top Garlic Butter Brussel Sprouts Place sprouts in a saucepan with chicken broth (enough to cover) boil gently 15-20 minutes until crisp-tender. We like ours very tender. Drain Season with 1 TB Garlic Salt, 1/2 Stick Butter Mix well.

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The Best Candied Yams Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Share Thanksgiving and Christmas isn't the same without Candied Yams. (Candied Sweet Potatoes) I love them, from the buttered yams right down to the campfire Marshmallows. You will love this recipe with all the buttery, sweetened , cinnamon flavored sweet potatoes and their glory. What's a great holiday side without a fantastic sweet potato recipe right? Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe.​ ​ Please show your support by clicking "one" of our sponsors . This recipe can easily be doubled to serve large crowds, family gatherings for Thanksgiving, Christmas, or Easter. This easy Southern candied sweet potatoes recipe is quick, simple, and melt-in-your-mouth good. ​ Now, if you’re wondering when to serve this candied yam dish, I'd say whenever you can! Have it as a meal or as a Thanksgiving dessert, the choice is yours. I personally think that because sweet potatoes are a vegetable (no matter how you prepare them), you can serve them with any meal and it automatically decreases any guilt you might have because these are so good and good for you! ​ Candied Yams - ( Marshmallow Sweet Potatoes) You Will Need: ​ 1. Add 28oz can sweet potatoes (1/4 can of the juice) 2. 6 TBSP Butter (layered on top) 3. 1/2 cup Brown Sugar 4. 1/2 cup Sugar 5. 2 C innamon Sticks 6. 1/2 TBSP Vanilla Extract 7. 1/4 to 1/2 cup yam juice 8. 10 of the large Marshmallows ​ Directions: ​ Use a large loaf pan, add Yams, 1/4 cup of the yam juice, brown sugar, butter, sugar, vanilla, and C innamon sticks. cover with foil and Bake at 350 for 1 hour. Uncover and bake 15 more minutes. ​ Remove Cinnamon Sticks and layer with 10 Large Marshmallows . Place back into the oven and broil 1 to 2 minutes until Marshmallows' are how you like them. I broiled mine for 2 min. Can you eat canned potatoes out of the can? Yes, canned potatoes are fully cooked. Turns out a lot of people think you have to cook sweet potatoes before you eat them. But unlike regular potatoes, which contain the dangerous enzyme solanine in their raw state, sweet potatoes can actually be eaten raw. How do you keep candied yams from being runny? You may add some cornstarch and water to thicken up the glaze. I recommend mixing 2 tsp cornstarch and 2 tsp water and then stirring it into the glaze. After you add the cornstarch and water let the glaze cook for an additional 10 minutes or until it's thickened. Other Recipes you might like Creamy Ranch and Cream Cheese Mashed Potatoes Holiday Vegetable Tray Classic Southern Devil Eggs Canned Green Beans With A Twist Caramelized Brown Sugar, Buttery carrots Storage This recipe for Southern candied sweet potatoes can be made up to four days in advance. Just wrap the dish or store it in an airtight container in the fridge and when it’s time, reheat it in the oven. If you don’t make it in advance but have leftovers, they’ll last in the fridge for up to four days., and trust me the left overs are even better! They lock in the flavors and are amazing reheated. I don’t recommend freezing candied yams, as the sweet potatoes will turn mushy once reheated. Storage This recipe for Southern candied sweet potatoes can be made up to four days in advance. Just wrap the dish or store it in an airtight container in the fridge and when it’s time, reheat it in the oven. If you don’t make it in advance but have leftovers, they’ll last in the fridge for up to four days., and trust me the left overs are even better! They lock in the flavors and are amazing reheated. I don’t recommend freezing candied yams, as the sweet potatoes will turn mushy once reheated.

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