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Recipe for Homemade Stuffing – Our favorite recipe!!

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recipe for homemade stuffing

RECIPE FOR HOMEMADE STUFFING – THE BEST!!

This is our favorite recipe for homemade stuffing. We have tweaked it several times for our liking. We love the texture of celery so added more celery than onions. Some like onions, so using a large onion would be best if your family likes onions. We have used this recipe for about ten years now and it is my sister’s favorite too 🙂 

If making in the roaster, you will want to multiply the ingredients by 4!

Ingredients

  • 30 slices white bread, lightly toasted
  • 3 tablespoons butter
  • 1 medium onion, finely chopped
  • 6-8 stalks celery, finely chopped (we like celery and the texture)
  • 2 eggs, lightly beaten
  • 2 ¼ cups chicken broth
  • 2 teaspoons rubbed sage
  • 1 teaspoon garlic powder
  • salt and pepper to taste

Directions

Step 1
Allow the toasted bread to sit approximately 18 hr, until hard

Step 2
Preheat oven to 325 degrees F. Lightly grease a 9×13 inch baking dish or if you are serving many, use a roaster oven (I multiply the recipe x 4 for the roaster oven). This is our favorite way to cook it!

Step 3
Cut the bread up in cubes with a knife. Place the crumbs in a large bowl.

Step 4
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.

Step 5
Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist (not mushy). Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.

Step 6
Bake 1 hour or until the top is brown and crisp or if using a roaster oven bake at 250 for approximately 2-3 hours

Let us know what your thoughts are on this recipe?




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Freezer to Crockpot Chicken and Noodles Recipe

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I love how chicken comes out of a slow cooker, just so tender and melts in your mouth. This dinner is so easy to throw together, just a few simple ingredients and plenty of time in the crockpot is all you need. This recipe is one you can tweak by adding some chopped veggies:  like carrots, celery, and onions. We love the thick egg noodles, it reminds me of the Chicken Noodle Soup my Grandma Brown used to make. We like to serve this over biscuits or serve with oyster crackers.   

freezer-to-crockpot-chicken-and-noodles-complete

Freezer to Crockpot Chicken and Noodles 

This is one of the easiest meals to prepare. The best part is it is healthy and you can put in the crockpot, head out to work, and come home to your house smelling AMAZING 😉  For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date. Freezer meals can be frozen for up to 3 months.  

Serves: 8 to 10 
 
freezer-to-crockpot-chicken-and-noodles-ingredients
 
 
Ingredients:
  • 2 pounds chicken, diced 
  • 4 cups chicken broth or stock
  • 2 cans cream of chicken soup
  • 2 chicken gravy packets 
  • 1 to 2 tablespoons butter, softened
  • 6-8 baby carrots sliced (optional)
  • 12-16 ounces frozen egg noodles (you can substitute uncooked egg noodles, but add them to crockpot for entire 4-6 hours) 
  • 1 teaspoon garlic powder (optional of course)
Freezer Meal Directions:
  1. Combine all the ingredients (except the noodles) in a gallon-sized freezer bag
  2. Label directions, date, and freeze up to 3 months
  3. Allow to defrost overnight in the refrigerator and then cook according to the directions above.
  4. Cook on low for 4-6 hours
  5. Toss the noodles in 90 minutes before serving. 

We like to serve this meal over biscuits or oyster crackers. 

freezer-to-crockpot-chicken-and-noodles-finished

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
 
Freezer to Crockpot Chicken and Noodles
Serves 8
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Prep Time
5 min
Cook Time
6 hr
Total Time
6 hr 5 min
Prep Time
5 min
Cook Time
6 hr
Total Time
6 hr 5 min
Ingredients
  1. 2 pounds chicken, diced
  2. 4 cups chicken broth or stock
  3. 2 cans cream of chicken soup
  4. 2 chicken gravy packets
  5. 1 to 2 tablespoons butter, softened
  6. 6-8 baby carrots sliced (optional)
  7. 12 - 16 ounces frozen egg noodles (you can substitute uncooked egg noodles, but add them to crockpot for entire 4-6 hours)
  8. 1 teaspoon garlic powder (optional of course)
Instructions
  1. Combine all the ingredients (except the noodles) in a gallon-sized freezer bag
  2. Label directions, date, and freeze up to 3 months
  3. Allow to defrost overnight in the refrigerator and then cook according to the directions above.
  4. Cook on low for 4-6 hours
  5. Toss the noodles in 90 minutes before serving.
Notes
  1. Super easy meal and a great comfort food
Free Tastes Good! https://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughts in a comment below!

 



This post may contain affiliate links. Read my complete Disclosure Policy Here

Freezer to Crockpot Salisbury Steak Recipe

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Salisbury steak is such a hearty meal. Another family favorite, like little hamburgers full of flavor. We love to make it but with busy schedules we often don’t have the time to come home and prepare it. This recipe makes this dish so easy to put on the table.

freezer-to-crockpot-salisbury-steak-cooked

Freezer to Crockpot Salisbury Steak 

Putting this dish together takes some steps, but nothing to time consuming. Mix the dry ingredients, egg, and burger. Form patties and dredge through the flour. Brown and cool. Prepare the au jus and mix in the soups. Cool and bag it up. This recipe make a creamy sauce that you usually don’t associate with salisbury steak, but it is so good. We put it on everything. Whip up a batch of mashed potatoes, steam some broccoli, and this dinner is ready to go. 

For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date.  Freezer meals can be frozen for up to 3 months.  

Serves 6-8 
 
freezer-to-crockpot-salisbury-steak-ingredients
 
Ingredients
  • 2 Pounds lean ground beef
  • 1 packet of onion soup 
  • 1/2 cup Italian Bread Crumbs 
  • 1 egg
  • 1/4 cup milk
  • Flour (to dip your patties into)
  • 2 Cans Cream of Chicken Soup
  • 1 Au Jus Mix Package 
Freezer meal directions
  • In a large bowl, mix together hamburger, onion  soup mix, bread crumbs, egg, and milk.
  • Form beef mixture into 8 to 10 patties
  • Dredge the patties in flour, just enough to coat

freezer-to-crockpot-salisbury-steak-flour

  • Brown the patties on both sides (don’t fully cook as they will cook in the crockpot)
  • In a medium bowl, prepare the Au Juis mixture according to package instructions.
  • Mix in both cans of cream soup

freezer-to-crockpot-salisbury-steak-cooked-patties

  • Place the patties in a gallon-size-freezer bag and then pour mixture over it. 
  • Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  • Allow to defrost overnight in the refrigerator.
  • Dump in the crockpot and cook on low for 4 to 6 hours or until the beef is cooked 

We love to serve this with mashed potatoes and a vegetable – DELICIOUS!!

freezer-to-crockpot-salisbury-steak-bagged

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
Freezer to Crockpot Salisbury Steak
Serves 6
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Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Ingredients
  1. 2 Pounds lean ground beef
  2. 1 packet of onion soup
  3. 1/2 cup Italian Bread Crumbs
  4. 1 egg
  5. 1/4 cup milk
  6. Flour (to dip your patties into)
  7. 2 Cans Cream of Chicken Soup
  8. 1 Au Jus Mix Package
Instructions
  1. In a large bowl, mix together hamburger, onion soup mix, bread crumbs, egg, and milk.
  2. Form beef mixture into 8 to 10 patties
  3. Dredge the patties in flour, just enough to coat
  4. Brown the patties on both sides (don't fully cook as they will cook in the crockpot)
  5. In a medium bowl, prepare the Au Juis mixture according to package instructions.
  6. Mix in both cans of cream soup
  7. Place the patties in a gallon-size-freezer bag and then pour mixture over it.
  8. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  9. Allow to defrost overnight in the refrigerator.
  10. Dump in the crockpot and cook on low for 4 to 6 hours or until the beef is cooked
Notes
  1. We love to serve this with mashed potatoes and a vegetable - DELICIOUS!!
Free Tastes Good! https://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughts in a comment below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Chicken and Vegetable Foil Packets!!

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We just discovered the new way to grill out!! This is so easy to do, just a little prep time is all it takes and the whole meal is ready for the grill. The great thing about these is you can customize each pack for every picky eater at your table.

foil-packs-chicken-done

Chicken and Vegetable Foil Packets

Make them your own, you can use whatever veggies you like. We love the red potatoes, carrots, cherry or grape tomatoes, little chunks of corn and zucchini. Jamie adds red onion, sliced jalapeno, and mushrooms. For best results get your grill good and hot, then set your packets and turn the heat down to medium and let them go. Check on them in about 20 mins, carefully peel open the top and as always the best measure is to poke the potatoes. When they are tender its time to eat!!  

Serves 8 
 
foil-packs-chicken-ingredients

Ingredients

  • 2 pounds boneless, skinless chicken breast, cut into chunks
  • 3 pounds red potatoes, quartered 
  • 1 sweet onion, cut into chunks (optional) 
  • 1 large green and red pepper, cut into chunks 
  • 1 zucchini, sliced into thick rounds
  • 1-2 cups baby carrots
  • 1 cup grape tomotoes
  • 2 Tablespoons olive oil

Garlic Herb Butter: 

  • 1 cup butter, room temperature
  • 2 tablespoons garlic powder or 4 garlic cloves, minced
  • 2 teaspoon fresh rosemary, chopped
  • 2 teaspoons herbs de provence 
  • 2 tablespoons onion powder 
  • 1 teaspoon salt
  • 1 teaspoon pepper
Foil Packet Directions
  • Light grill to medium-high heat or preheat oven to 400 degrees)
  • Place all vegetables in a large bowl and drizzle with olive oil. Stir gently to coat.
  • Cut foil in 12-18 inches pieces and spray with cooking spray
  • Evenly divide veggies among the foil pieces, placing them in center of packet.  

foil-packs-chicken-veges

  • Top with chicken chunks and sausage 

foil-packs-chicken-meat

  • Add the garlic butter on top 

foil-packs-chicken-butter

  • Seal foil around the chicken and vegetables,  you want to create a bowl by grabbing the short sides and begin to roll the foil in. You should have a ball with the long sides of the foil open at the top. Add desired seasoning if you would like more.  Then roll the top together and down.  
  • Place on grill, or in oven on a baking sheet, for approximately 30 minutes or until chicken is done – DELICIOUS!!

foil-packs-chicken-done

Chicken and Vegetable Foil Packets
Serves 8
These are Delicious and super easy!
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2 pounds boneless, skinless chicken breast, cut into chunks
  2. 3 pounds red potatoes, quartered
  3. 1 sweet onion, cut into chunks (optional)
  4. 1 large green and red pepper, cut into chunks
  5. 1 zucchini, sliced into thick rounds
  6. 1-2 cups baby carrots
  7. 1 cup grape tomotoes
  8. 2 Tablespoons olive oil
Garlic Herb Butter
  1. 1 cup butter, room temperature
  2. 2 tablespoons garlic powder or 4 garlic cloves, minced
  3. 2 teaspoon fresh rosemary, chopped
  4. 2 teaspoons herbs de provence
  5. 2 tablespoons onion powder
  6. 1 teaspoon salt
  7. 1 teaspoon pepper
Instructions
  1. Light grill to medium-high heat or preheat oven to 400 degrees)
  2. Place all vegetables in a large bowl and drizzle with olive oil. Stir gently to coat.
  3. Cut foil in 12-18 inches pieces and spray with cooking spray
  4. Evenly divide veggies among the foil pieces, placing them in center of packet.
  5. Top with chicken chunks and sausage
  6. Add the garlic butter on top
  7. Seal foil around the chicken and vegetables, close you want to create a bowl by grabbing the short sides and begin to roll the foil in. You should have a ball with the long sides of the foil open at the top. Add desired seasoning if you would like more. Then roll the top together and down.
  8. Place on grill, or in oven on a baking sheet, for approximately 30 minutes or until chicken is done.
Notes
  1. This is absolutely delicious and you have all your meats and vegetables in one 🙂
Free Tastes Good! https://www.freetastesgood.com/

Have you tried this?  If so, what are some of your spices and vegetables to add?




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Freezer to Crockpot Mongolian Beef and Broccoli Recipe

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This Mongolian Beef is an amazing dish. After hours in the slow cooker the flank steak just falls apart and melts in your mouth. It’s so delicious you’ll be going back for seconds, make plenty of rice!!

freezer-mongolian-beef-finished

Freezer to Crockpot Mongolian Beef and Broccoli Recipe 

This dish takes little prep to put it together. You want to slice the flank steak about 1/2″ slices across the grain. Then cut the long strips in half, so they are 1 to 2 inch chunks and coat them in the cornstarch before adding to the bag. In a separate bowl whisk all the other ingredients and pour into the bag, seal and freeze. 

For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date.  Freezer meals can be frozen for up to 3 months.  

  • Shopping list coming soon 
Serves 6-8 
 
freezer-mongolian-beef
 
Ingredients
  • 1 ½ pounds Flank Steak, sliced
  • 1/4 cup cornstarch 
  • 2 Tablespoons Olive Oil 
  • ½ teaspoons mince Garlic or 1 garlic clove 
  • ½ teaspoons ginger powder or fresh ginger 
  • 3/4 cups Soy Sauce 
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • ½ cups grated carrots 
  • ⅓ cups slice Green Onion 
  • 1 bag frozen broccoli 
Freezer meal directions
  • In a large bowl, coat flank steak in cornstarch.

freezer-mongolian-beef-cut-up

  • Combine remaining ingredients and place into gallon-sized freezer bag 

freezer-mongolian-beef-mixed-up

  • Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  • Allow to defrost overnight in the refrigerator.
  • Dump in the crockpot and cook on low for 4 to 5 hours or until the beef is cooked 
  • Add broccoli 30 minutes before meal is done. 

We love to serve this over rice – DELICIOUS!!

freezer-mongolian-beef-bagged-up

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
Freezer to Crockpot Mongolian Beef
Serves 6
Write a review
Save Recipe
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Prep Time
5 min
Total Time
5 hr 5 min
Prep Time
5 min
Total Time
5 hr 5 min
Ingredients
  1. 1 ½ pounds Flank Steak, sliced
  2. 1/4 cup cornstarch
  3. 2 Tablespoons Olive Oil
  4. ½ teaspoons mince Garlic or 1 garlic clove
  5. ½ teaspoons ginger powder or fresh ginger
  6. 3/4 cups Soy Sauce
  7. ¾ cups Water
  8. ¾ cups Brown Sugar
  9. ½ cups grated carrots
  10. ⅓ cups slice Green Onion
  11. 1 bag steamfresh broccoli
Instructions
  1. In a large bowl, coat flank steak in cornstarch.
  2. Combine remaining ingredients and place into gallon-sized freezer bag
  3. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  4. Allow to defrost overnight in the refrigerator.
  5. Dump in the crockpot and cook on low for 4 to 5 hours or until the beef is cooked
  6. Add broccoli 30 minutes before meal is ready to serve
Notes
  1. We love to serve this over rice - DELICIOUS!!
Free Tastes Good! https://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughts in a comment below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Freezer to Crockpot Teriyaki Chicken Recipe

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Our family loves Chinese food so we were super excited about the Teriyaki Chicken freezer meal.  We can throw it in the crockpot for 7-8 hours and make up the rice and BAM it is ready to eat.  The best part is we ALL love Chinese and this meal is a hit.  

freezer-to-crockpot-teriyaki-chicken-bagged

Freezer to Crockpot Teriyaki Chicken 

This meal requires is a little bit prep work by slicing chicken, green peppers, and carrots. We found that cutting the chicken into thin slices works best. Mix everything up in a bowl and spoon or pour into the freezer bag and seal. When it’s time to eat just make your favorite white rice and serve.

For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date.  Freezer meals can be frozen for up to 3 months.  

Makes 2 meals – 8 servings each
 
freezer-to-crockpot-teriyaki-chicken-ingredients
 
Ingredients
  • 1 1/2 pounds chicken breasts, sliced
  • 1/4 cup soy sauce
  • 1/2 cup packed brown sugar
  • 1/2 cup Teriyaki sauce
  • 1 tablespoon sesame oil 
  • 3-4 carrots sliced or 12-14 baby carrots sliced 
  • 1 green bell pepper sliced
  • 1 teaspoon ginger paste
  • 1 cup chicken broth
  • 2 teaspoons minced garlic or 3 cloves garlic, minced
Freezer meal directions:
  1. Mix ingredients in a gallon-sized freezer bag. 
  2. Label meal, directions, date, and freeze up to 3 months. 
  3. Allow to defrost overnight in the refrigerator. 
  4. Cook on low for 7-8 hours 
  5. Optional: To thicken sauce at end, whisk together 1/2 cup cooked sauce with 2 Tablespoons cornstarch and pour back in the slow cooker.
  6. Turn crockpot on high for an extra 10-15 minutes so sauce can thicken. 

Serve this over rice and you can also add sesame seeds. 

freezer-to-crockpot-teriyaki-chicken-bagged

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
Freezer to Crockpot Teriyaki Chicken
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Ingredients
  1. 1 1/2 pounds chicken breasts, sliced
  2. 1/4 cup soy sauce
  3. 1/2 cup packed brown sugar
  4. 1/2 cup Teriyaki sauce
  5. 1 tablespoon sesame oil
  6. 3-4 carrots sliced or 12-14 baby carrots sliced
  7. 1 green bell pepper sliced
  8. 1 teaspoon ginger paste
  9. 1 cup chicken broth
  10. 2 teaspoons minced garlic or 3 cloves garlic, minced
Instructions
  1. Mix ingredients in a gallon-sized freezer bag.
  2. Label meal, directions, date, and freeze up to 3 months.
  3. Allow to defrost overnight in the refrigerator.
  4. Cook on low for 7-8 hours
  5. Optional: To thicken sauce at end, whisk together 1/2 cup cooked sauce with 2 Tablespoons cornstarch and pour back in the slow cooker.
  6. Turn crockpot on high for an extra 10-15 minutes so sauce can thicken.
Notes
  1. Serve this over rice and sesame seeds - DELICIOUS
Free Tastes Good! https://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughts in a comment below!

 



This post may contain affiliate links. Read my complete Disclosure Policy Here

Pressure Cooker Chicken Fettuccine Alfredo

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This dish is one our daughter Lara started making a few years ago and does very well in the pressure cooker! The best thing about the pressure cooker is how quick it is to put a meal like this on the table. 

 

Pressure Cooker Chicken Fettuccine Alfredo 

This is so easy, cut chicken into bit sized pieces, then combine heavy cream, butter, Parmesan cheese, garlic, and pepper in the pot. Next, top with fettuccine and start the pressure cooker. Throw some garlic bread in the oven and steam a bit of broccoli and you’re ready to eat.

This is perfect for families on the go that need a quick but  hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 8
 
pressure-cooker-chicken-fettuccine-alfredo-chicken-cut-pic
 
Ingredients
  • 2-lbs chicken (skinless & boneless), sliced  
  • 3/4 cup butter, cubed 
  • 3 cloves garlic, minced 
  • 2 pints heavy cream 
  • 1 1/2 cup Parmesan Cheese 
  • 1 box Fettuccine Pasta 
Pressure Cooker directions
  • Cut the chicken into chunks and add to the pot.
  • Cut butter and add over the chicken. 

pressure-cooker-chicken-fettuccine-alfredo-butter-pic

  • Add garlic, pour in heavy cream, and add Parmesan cheese. 

pressurec-cooker-chicken-fettuccine-alfredo-cheese-pic

  • Break fettuccine in half and lay on top

pressure-cooker-chicken-fettuccine-alfredo-pasta-pic

  • Set the Pressure Cooker to poultry for 14 minutes 
  • Once it is done, allow pressure to release naturally for about 5 minutes, then quick release the rest.
  • Serve 

This is one of our family’s favorites. We serve it with steamed broccoli and garlic bread. ENJOY !! 🙂 

pressure-cooker-chicken-fettuccine-alfredo-finished-pic

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Pressure Cooker Chicken Fettuccine Alfredo
Serves 8
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 2-lbs chicken (skinless & boneless), sliced
  2. 3/4 cup butter, cubed
  3. 3 cloves garlic, minced
  4. 2 pints heavy cream
  5. 1 1/2 cup Parmesan Cheese
  6. 1 box Fettuccine Pasta
Instructions
  1. Cut the chicken into chunks and add to the pot.
  2. Cut butter and add over the chicken.
  3. Add garlic, pour in heavy cream, and add Parmesan cheese.
  4. Break fettuccine in half and lay on top
  5. Set the Pressure Cooker to poultry for 14 minutes
  6. Once it is done, allow pressure to release naturally for about 5 minutes, then quick release the rest.
  7. Serve
Notes
  1. This is one of our family's favorites. We serve it with steamed broccoli and garlic bread. ENJOY !! 🙂
Free Tastes Good! https://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Pressure Cooker Chicken and Stuffing Recipe

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This dish came from one of our favorite oven meals, a dish Jamie brought to our marriage. So we decided to try it in the pressure cooker and it worked great and in far less time!! We managed to cut out a couple of steps by cooking it all at once in the pressure cooker!

Pressure-cooker-chicken-and-stuffing-finished-pic

Pressure Cooker Chicken and Stuffing

This is so easy, cut chicken into bit sized pieces, open a couple of cans of green beans, combine the 2 cans of soup and that’s pretty much it! Set the pressure cooker to poultry for 10 mins and get ready to eat it’s just that easy. One tip to this meal is to not over fill the pot with the stuffing, it can cause the cooker to not pressurize.

This is perfect for families on the go that need a quick but  hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 8-10
 
Pressure-cooker-chicken-and-stuffing-cooking-pic
 
Ingredients
  • 2-lbs chicken (skinless & boneless), cubed 
  • 3/4 bag Stuffing mix 
  • 3 cans green beans 
  • 1 can cream of chicken soup 
  • 1 can cream of mushroom soup
  • 2 celery stalks, finely chopped 
Pressure Cooker directions
  • Cut the chicken into chunks
  • Drain green beans 

Pressure-cooker-chicken-and-stuffing-cut-up-pic

  • Add chicken, green beans, and soup in pot and mix together 

Pressure-cooker-chicken-and-stuffing-green-beans-pic

  • Add celery and stuffing mix
  • Set the Pressure Cooker to poultry for 8-10  minutes 

Pressure-cooker-chicken-and-stuffing-cooking-pic

  • Once it is done, allow pressure to release naturally for about 5 minutes then quick release the rest.
  • Serve 

This can be served by itself as you have meat, vegetables, and bread altogether.  This is one of our family’s favorites. YUMMY 🙂 

Pressure-cooker-chicken-and-stuffing-finished-pic

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Pressure Cooker Chicken & Stuffing
Serves 8
Write a review
Save Recipe
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2-lbs chicken (skinless & boneless), cubed
  2. 3/4 bag Stuffing mix
  3. 3 cans green beans
  4. 1 can cream of chicken soup
  5. 1 can cream of mushroom soup
  6. 2 celery stalks, finely chopped
Instructions
  1. Cut the chicken into chunks
  2. Drain green beans
  3. Add chicken, green beans, and soup in pot and mix together
  4. Add celery and stuffing mix
  5. Set the Pressure Cooker to poultry for 8-10 minutes
  6. Once it is done, allow pressure to release naturally for about 5 minutes then quick release the rest.
  7. Serve
Notes
  1. This can be served by itself as you have meat, vegetables, and bread altogether. This is one of our family's favorites. YUMMY 🙂
Free Tastes Good! https://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Pressure Cooker White Chocolate Peanut Butter Cheesecake

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Cheesecake lovers beware!! This recipe is out of this world. The rich taste of cream cheese mixed with peanut butter is so good together. Then add white chocolate to it and look out. You have a decadent masterpiece!

Pressure-Cooker-White-Chocolate-PeanutButter-CheeseCake-finished-pic

Pressure Cooker White Chocolate Peanut Butter Cheesecake

There are quite a few steps to this one, but nothing to difficult. It is a little time consuming so don’t think you can throw this treat together in short order. As with all cheesecake there is a cooling, set period after cooking. The pressure cooker does speed up the baking part. You can use milk chocolate and regular Reese’s cups if you prefer. 

Dessert is the best way to finish off a great meal. At least I think so!!

Serves 12
 
Pressure-Cooker-White-Chocolate-PeanutButter-CheeseCake-ingredients-pic
 
Ingredients
  • 1 cup crushed Vanilla Cookies (Oreo or generic brand) 
  • 2 tablespoons butter melted

Filling

  • 12-ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1/2 cup peanut butter
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon all purpose flour
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • 3/4 cup white chocolate chips 

Topping 

  • 3/4 cup white chocolate chips 
  • 1/3 cup heavy cream
  • 2/3 cup chopped white peanut butter cups 
Pressure Cooker directions
  • Prepare a 7 inch springform pan by coating it with a non-stick spray- This is the springform pan we purchased for $10.99!
  • In a bowl, combine the cookie crumbs (after you smash them up) and butter.

Pressure-Cooker-White-Chocolate-PeanutButter-CheeseCake-crumbs-pic

  • Spread evenly in the bottom and up the side of the pan.
  • Place in the freezer for 15 minutes.
  • In a mixing bowl mix cream cheese and sugar at medium speed until smooth.
  • Blend in peanut butter, heavy cream, vanilla, and flour. 

Pressure-Cooker-White-Chocolate-PeanutButter-CheeseCake-mix-pic

  • Mix in eggs one at a time just until blended.  Make sure not to over mix.
  • Stir in chocolate chips.
  • Pour batter into the springform pan on top of the crust. Cover top of springform pan with aluminum foil.
  • Pour 1 cup of water into the pressure cooker and place the trivet in the bottom.
  • Carefully center the filled pan on a foil sling (fold over aluminum foil at least three times lengthwise) 
  • Fold the foil sling down so that it doesn’t get in the way when closing the lid. 
  • Lock the lid in place and select High Pressure. Set timer for 50 minutes.
  • When finished, use natural pressure release for 10 minutes, then do a quick pressure release.
  • Remove cheesecake and make sure the middle is cooked. 
  • Remove the springform pan to a wire rack to cool.
  • When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours 

Pressure-Cooker-White-Chocolate-PeanutButter-CheeseCake-filling-pan-pic

  • Place half of the chocolate in a mixing bowl.
  • Heat heavy cream on medium high heat until it comes to a boil.
  • Remove and immediately pour cream over chocolate and stir until chocolate is completely melted.
  • Add remain chocolate and stir until chocolate is completely melted.
  • Cool until it is thickened but still thin enough to drip down the sides of the cheesecake.
  • Spoon the chocolate on top of the cheesecake, spreading to edges and letting it drip down the sides.

Pressure-Cooker-White-Chocolate-PeanutButter-CheeseCake-filling-pic

  • Cover with chopped peanut butter cup chocolates on top.
  • Refrigerate until ready to serve.

Jamie and the kids loved this dessert – If you LOVE peanut butter, you are sure to love this white chocolate peanut butter cheesecake 

Pressure-Cooker-White-Chocolate-PeanutButter-CheeseCake-finished-pic

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Pressure Cooker White Chocolate Peanut Butter Cheesecake
Serves 12
Write a review
Save Recipe
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Prep Time
10 min
Cook Time
50 min
Prep Time
10 min
Cook Time
50 min
Ingredients
  1. Ingredients
  2. 1 cup crushed Vanilla Cookies (Oreo or generic brand)
  3. 2 tablespoons butter melted
  4. Filling
  5. 12-ounces cream cheese, room temperature
  6. 1/2 cup sugar
  7. 1/2 cup peanut butter
  8. 1/4 cup heavy cream
  9. 1 1/2 teaspoons vanilla extract
  10. 1 tablespoon all purpose flour
  11. 2 eggs, room temperature
  12. 1 egg yolk, room temperature
  13. 3/4 cup white chocolate chips
  14. Topping
  15. 3/4 cup white chocolate chips
  16. 1/3 cup heavy cream
  17. 2/3 cup chopped white peanut butter cups
Instructions
  1. Prepare a 7 inch springform pan by coating it with a non-stick spray.
  2. In a bowl, combine the cookie crumbs (after you smash them up) and butter.
  3. Spread evenly in the bottom and up the side of the pan.
  4. Place in the freezer for 15 minutes.
  5. In a mixing bowl mix cream cheese and sugar at medium speed until smooth.
  6. Blend in peanut butter, heavy cream, vanilla, and flour.
  7. Mix in eggs one at a time just until blended. Make sure not to over mix.
  8. Stir in chocolate chips.
  9. Pour batter into the springform pan on top of the crust. Cover top of springform pan with aluminum foil.
  10. Pour 1 cup of water into the pressure cooker and place the trivet in the bottom.
  11. Carefully center the filled pan on a foil sling (fold over aluminum foil at least three times lengthwise)
  12. Fold the foil sling down so that it doesn't get in the way when closing the lid.
  13. Lock the lid in place and select High Pressure. Set timer for 50 minutes.
  14. When finished, use natural pressure release for 10 minutes, then do a quick pressure release.
  15. Remove cheesecake and make sure the middle is cooked.
  16. Remove the springform pan to a wire rack to cool.
  17. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours
  18. Place half of the chocolate in a mixing bowl.
  19. Heat heavy cream on medium high heat until it comes to a boil.
  20. Remove and immediately pour cream over chocolate and stir until chocolate is completely melted.
  21. Add remain chocolate and stir until chocolate is completely melted.
  22. Cool until it is thickened but still thin enough to drip down the sides of the cheesecake.
  23. Spoon the chocolate on top of the cheesecake, spreading to edges and letting it drip down the sides.
  24. Cover with chopped peanut butter cup chocolates on top.
  25. Refrigerate until ready to serve.
Notes
  1. If your family loves peanut butter, then this dessert is sure to be a hit
Adapted from http://www.pressurecookingtoday.com
Adapted from http://www.pressurecookingtoday.com
Free Tastes Good! https://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Pressure Cooker Cheesy Chicken Broccoli Recipe

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This dish has an excellent creamy cheese sauce. Very easy to put together and the kids went back for seconds. That’s the true test of a good family meal. Served over rice, it will surely become your family’s favorite dinners.

 

Pressure Cooker Cheesy Chicken Broccoli Recipe

I started by pressure cooking the rice with my rice setting. While the rice is going, cut the chicken into bite size pieces. When the rice is done, transfer it to a bowl and rinse the pot. Next, lightly steam the broccoli about half way 2 to 3 minutes in the pressure cooker. Then saute the chicken and start the sauce bring it all back together and dinner is served.

This is perfect for families on the go that need a quick but  hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 6
 
pressure-cooker-cheesy-chicken-broccoli-ingredients-pic
 
Ingredients
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, diced 
  • 1 – 14 oz. can chicken broth
  • Salt and Pepper
  • 1 tablespoon dried parsley
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 4 oz. light cream cheese, cubed 
  • 1 cup shredded cheddar cheese
  • 3 cups chopped broccoli, steamed
Pressure Cooker directions
  • Steam Broccoli

pressure-cooker-cheesy-chicken-broccoli-steaming-pic

  • Salt and pepper chicken breasts.
  • Add oil and butter to pressure cooking pot, select Saute.
  • When butter is melted, brown the chicken breasts. Remove to a plate.

pressure-cooker-cheesy-chicken-broccoli-saute-chicken-pic

  • Add the onion to the pressure cooking pot, and cook, stirring occasionally until the onion is tender.
  • Stir in chicken broth, salt, pepper, red pepper flakes, and parsley.
  • Add browned chicken breasts.

pressure-cooker-cheesy-chicken-broccoli-simmering-pic

  • Cover and lock lid in place.
  • Select Poultry Setting for 8 minutes 
  • When timer beeps, turn off and use a quick pressure release.
  • Remove chicken 
  • In a small bowl, dissolve cornstarch in 2 tablespoons water.
  • Select Simmer and add cornstarch mixture to the pot stirring constantly.
  • Add cubed cream cheese and shredded cheese. Stir until cheese is melted.
pressure-cooker-cheesy-chicken-broccoli--pic

  • Add diced chicken and steamed broccoli.
  • Saute for 5 minutes until broccoli and chicken are heated through.

We love to serve this over rice – YUMMY 🙂 

pressure-cooker-cheesy-chicken-broccoli-finished-pic

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Pressure Cooker Cheesy Chicken Broccoli
Serves 6
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 1 pound boneless, skinless chicken breasts, cubed
  2. 1 tablespoon olive oil
  3. 1 tablespoon butter
  4. 1 medium onion, diced
  5. 1 - 14 oz. can chicken broth
  6. Salt and Pepper
  7. 1 tablespoon dried parsley
  8. 2 tablespoons cornstarch
  9. 2 tablespoons water
  10. 4 oz. light cream cheese, cubed
  11. 1 cup shredded cheddar cheese
  12. 3 cups chopped broccoli, steamed
Instructions
  1. Steam Broccoli
  2. Salt and pepper chicken breasts.
  3. Add oil and butter to pressure cooking pot, select Saute.
  4. When butter is melted, brown the chicken breasts. Remove to a plate.
  5. Add the onion to the pressure cooking pot, and cook, stirring occasionally until the onion is tender.
  6. Stir in chicken broth, salt, pepper, red pepper flakes, and parsley.
  7. Add browned chicken breasts.
  8. Cover and lock lid in place.
  9. Select Poultry Setting for 8 minutes
  10. When timer beeps, turn off and use a quick pressure release.
  11. Remove chicken
  12. In a small bowl, dissolve cornstarch in 2 tablespoons water.
  13. Select Simmer and add cornstarch mixture to the pot stirring constantly.
  14. Add cubed cream cheese and shredded cheese. Stir until cheese is melted.
  15. Add diced chicken and steamed broccoli.
  16. Saute for 5 minutes until broccoli and chicken are heated through.
Notes
  1. We Love to serve this over rice - YUMMY!!
Adapted from http://www.pressurecookingtoday.com
Adapted from http://www.pressurecookingtoday.com
Free Tastes Good! https://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Joni-Family-SmallMy name is Joni Meyer-Crothers and I run this couponing/money-saving blog along with my husband, Jamie. We love to show others how to save money in a BIG way! We do all the work for you. . we do the matchups and show you where to get the coupons, many FREE printable coupons. Sit back and follow the blog and watch your savings increase! Couponing is a ministry for our family as we we love to show others how to save and share from their couponing harvest!

I just recently wrote a book called “Extreme Couponing” (released March 5, 2013)  that gives step-by-step directions on how to coupon.  We have been featured on TLC “Extreme Couponing” five times, The 700 Club, 20/20, Today Show, GMA, HLN, Rachael Ray, AOL “You’ve Got”, Fox News, CNN Money, Huffington Post ~ to see a complete list you can click on the right-hand sidebar and the clips and articles are listed there.

I continue to challenge everyone weekly to donate 5 nonperishable or hygienic items to a local food bank/pantry and/or family you may know in need.  Don’t ever discount the smallness of any act of kindness. . it matters!