Lovin' From the Oven

Instant Pot: Wendy’s Copycat Chili (adjusted)

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I don’t know why it took me so long to hop on the instant pot train. I’ve been using it non stop ever since I got it last week. I bought it on a whim when the price couldn’t be beat. I’ve made a couple of dishes in it now and each one is better than the last. If you don’t have one yet, I highly recommend investing in one! This isn’t even a sponsored post. This is just me, speaking from the bottom of my mom heart. When there’s not enough time to prep and stand in the kitchen all day, the instant pot saves the day. 

My DH is currently doing a low-carb diet, so I decided to make a chili for him. I adapted the recipe to add double the meat and half the beans. It’s the perfect dish for him to take to work. I also cut down on the amount of celery for him.

I eat my chili with endless oyster crackers (why do they taste so dang good? I gave Ellie one and she kept asking for more) and some cheese. You can even top a dollop of sour cream on yours if you’d like.

This was my first time making chili and it was a wonderful first try. I’d make this recipe again and again without hesitation. If you have any instant pot recipes that you love, please let me know! And be prepared for lots of instant pot recipes coming up!
Recipe adapted from A Night Owl Blog.

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Instant Pot: Wendy’s Copycat Chili (adjusted)

Ingredients

  • 1 tbsp olive oil
  • 2 tsp minced garlic
  • 2 lb ground turkey (you could also use ground beef)
  • 1/2 large onion, chopped
  • 1 large red bell pepper, chopped
  • 4 stalks celery, chopped
  • 1 package McCormick's Hot Chili Seasoning
  • 1 cup water
  • 1 15 oz can dark red kidney beans, drained
  • 2 10 oz can RoTel with chile
  • 1 15 oz can diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 tbsp corn starch

Directions

  1. Set your Instant Pot to saute. Add in the oil and garlic.
  2. Once the oil and garlic start simmering, add ground turkey and brown.
  3. Mix in the chopped onion, bell pepper and celery to the pot.
  4. Cook until the onion starts being translucent.
  5. Add McCormick's Chili Seasoning and water. Mix well.
  6. Add kidney beans, RoTel, diced tomatoes, and tomato sauce to the pot and stir.
  7. Close your instant pot and make sure the valve is sealed. Set it to manual for 10 minutes.
  8. Let your Instant Pot naturally release.
  9. Once done, mix the corn starch with some cold water before stirring it into the pot to thicken the sauce.
https://lovintheoven.com/instant-pot-wendys-copycat-chili-adjusted/

Spicy Sausage and Bacon Pasta

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We haven’t done a pasta dish in a while. I could seriously eat pasta for every meal, but my DH says no to pasta more than I would like him to. Probably because it’s not the healthiest, but I digress.

If I was the only one eating this dish, I would add some more vegetables to the mix. It’s a great recipe, but it definitely needs some green (or maybe just add a side salad next to it and call it a day). Eating the recommended amount of veggies a day is hard work.

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I used turkey bacon in this to be a little healthier, but feel free to use the good stuff. You could also sub regular cooked chicken instead of sausage. Whatever you want.

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Recipe slightly adapted from Kevin and Amanda.

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Spicy Sausage and Bacon Pasta

Ingredients

  • 1 tbsp olive oil
  • 2 chicken sausages, sliced
  • 3 slices of turkey bacon
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes and green chiles
  • 1/2 cup heavy cream
  • 8 oz penne pasta
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup shredded cheese (any kind: monterey, cheddar. I used the Mexican mix)

Directions

  1. Add olive oil to a pan over medium high heat.
  2. Add sausage and bacon, cook until lightly browned, about 4 minutes. Add garlic and cook for another 30 seconds.
  3. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
  4. Remove from heat and stir in 1/2 cup cheese. Serve immediately!
https://lovintheoven.com/spicy-sausage-bacon-pasta/

Sriracha Turkey Meatballs

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Occasionally, I’ll wing dinner in the kitchen. There’s only one thing that always turns out well, no matter what I add in to the mix. That would be meatballs! It’s so easy, guys. If I can do it, you can do it. IMG_3832

Thanks to Rodelle’s Sriracha Seasoning, my turkey meatballs just got a whole lot better without any extra effort. I use this seasoning in and on almost all of my meats.

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Just look at how pretty it is! It’s got everything you need to make a flavorful meal. When I went to visit Rodelle back in May, they used this seasoning for breakfast in their eggs! That reminds me that I should do that tomorrow morning.IMG_3842

For meatballs, you can always mix in what you have on hand. I love adding some chopped spinach to the mix because it adds a little green and I’m a fan of making my DH eat some veggies.

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Sorry for the sucky pictures. I took them long after the sun had gone down since I cooked for my DH and not for my blog this time around. 🙂

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Sriracha Turkey Meatballs

Ingredients

  • 1 package lean ground turkey (about 1 LB)
  • 1 cup panko bread crumbs
  • 2 eggs
  • 1/2 cup finely chopped spinach
  • 1 tbsp Rodelle sriracha seasoning
  • 2 tbsp Sriracha
  • 2 tsp olive oil

Directions

  1. Mix all ingredients together until thoroughly mixed.
  2. Roll into golf sized balls and cook in a large pan over medium heat with olive oil, making sure to turn the over every couple of minutes.
  3. Cook until the meatballs are cooked all the way through-- about 15 minutes.
https://lovintheoven.com/sriracha-turkey-meatballs/

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