Lovin' From the Oven

Shortcut Butternut Squash Risotto

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Happy Fall! Here’s a recipe to get you into that autumn mood… butternut squash risotto without all of the work! It’s a total cheat recipe, but it was so delicious that I don’t think you’ll mind. I certainly didn’t.

This recipe was made with the help of my trusty ol’ Vitamix. That swirl gets my every time. I find myself using my Vitamix a lot now and days. When Ellie sees me pull out the machine, she gets so excited because she associates the Vitamix with smoothies. Home girl loveeeees her smoothies.

This recipe is warm, full of depth, and instantly makes me think of cuddling during gloomy days. It’s a dish that does much. Seriously. 

This was from a toddler meal website, but I’ll be honest here. I ate more than Ellie did. I made this recipe with the intention of finding more kid-friendly meals that could be served with our meals and this did just that. 

Thanks for a great recipe, Yummy Toddler Food!

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Shortcut Butternut Squash Risotto

Ingredients

  • 1 medium butternut squash, peeled and diced
  • 1/2 medium onion, diced
  • 1 cup short grain brown rice
  • 1/2 cup whole milk
  • Salt and pepper to taste
  • Parmesan cheese, optional

Directions

  1. Preheat the oven to 375 F and line a baking sheet with a Silpat.
  2. Spread the squash and onion on the pan, toss with oil, sprinkle with salt and pepper, and cook for 35-40 minutes or until very soft. Set aside to let cool slightly.
  3. Once that is in the oven, cook rice according to package directions.
  4. Once the squash and onions have slightly cooled, put them in a food processor with the milk to puree. It should be creamy, but still have a thick consistency.
  5. Gently fold the squash mixture into the rice and serve with parmesan cheese, if desired.
https://lovintheoven.com/shortcut-butternut-squash-risotto/

Pesto Tortellini with Three Bridges

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I’m always looking for meals that take less than half an hour to make from beginning to end. As a mom, there are just never enough hours in a day. Especially with back to school season these next couple of weeks, I’m sure most moms and dads out there can relate.

That’s why I was thrilled when Three Bridges reached out to collaborate. They make a full line of easy to prepare pastas and sauces that help speed dinner prepping right up while still tasting homemade. All of their products are made with simple, honest and better for you ingredients… things that I have no problem feeding Ellie. After all, they only use premium, high-quality ingredients that contain no artificial ingredients, flavors, and colors, and no preservatives, fillers or hormones.

These are just some of the products they offer. On the plus side, if you don’t find yourself using the tortellini right away, you can always throw them in the freezer for later!

I used the Triple Cheese Tortellini and Basil Pesto Sauce for this recipe, but Ellie loved the Heirloom Marinara Sauce the most. 

This was such an easy meal and everyone in my family loved it. The basil pesto sauce brought together the tortellini, bacon, tomatoes, olives, and parmesan cheese. 

It would be a wonderful side served at lunch picnics, dinner parties, or beside a sandwich. I loved the crispiness of the bacon. Next time, I would add even more! You can never have enough bacon.

Three Bridges’ tortellini truly is a quick and easy meal solution. I could toss them in different sauces and with different proteins to make completely different meals. 

This one is catered to our liking, but you can use other add-ins if you want. Roasted bell peppers, avocado, goat cheese, grilled chicken, sun-dried tomatoes, fresh spinach, and jalapenos are just some ideas.

To find out where you can buy Three Bridges near you, click here for their store locator! They also have additional recipe ideas on their website if you find yourself in a rut.

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Pesto Tortellini with Three Bridges

Ingredients

  • 1 package Three Bridges Family Size Triple Cheese Tortellini (18 oz)
  • 1 6 oz can sliced black olives
  • 1 16 oz package bacon, cooked and chopped
  • 2 medium roma tomatoes, chopped
  • 3.5 oz Three Bridges Basil Pesto Sauce
  • 1/4 cup parmesan cheese

Directions

  1. Cook the tortellini as directed on package.
  2. Once done, drain and place into a large mixing bowl. Toss with the olives, cooked bacon, tomatoes, pesto sauce, and parmesan cheese until evenly mixed.
  3. Serve immediately.
https://lovintheoven.com/pesto-tortellini-three-bridges/

This is a sponsored post, but the opinions expressed are my own.

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/

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