Mellie Dee ♥

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Recipe | Instant Pot Chicken Burrito Bowl

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Chicken Burrito Bowl

This is my own take on Chipotle’s burrito bowl. My family has had an Instant Pot for a while now but I never took the time to look up recipes or figure out how it works. I finally took a stab at it last week and I am blown away.

Depending on how fast you prep your food before cooking it can take anywhere from 15 minutes to 20 minutes and you’re done. And since it is not sitting there cooking for such a long time, the food doesn’t get as mushy nor does it lose its color like it would in a slow cooker.

I enjoyed this meal wrapped in a tortilla or on a chip for lunch. This is the perfect meal prep size as well and I’m excited to try new things in the Instant Pot in the near future. I raved about it so much that one of my coworkers ended up buying one before the week was over.

Chicken Burrito Bowl
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Instant Pot Chicken Burrito Bowl
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

20 minutes of prep and cook time combined for a quick and simple meal

Course: Main Course
Cuisine: Mexican
Keyword: Instant Pot
Servings: 4 servings
Ingredients
  • 1 lb Boneless, skinless chicken breasts, 1 inch chunks
  • 1 pkg taco seasoning, 1.25 oz
  • 1 cup low sodium chicken broth
  • 1 can corn kernels, drained, 15 oz
  • 1 can back beans, drained and rinsed, 15 oz
  • 1 cup salsa
  • 1 can chopped green chilies, 4.5 oz
  • 1 cup lomg grain rice
  • 1 cup shredded Mexican blend cheese
  • 2 Tbsp fresh cilantro leaves, chopped, optional
Preparations

  1. In a 6 quart instant pot, gently mix together the chicken, taco seasoning and chicken broth.

  2. Stir in the corn, black beans, salsa and green chilies.Stir in the corn, black beans, salsa and green chilies.

  3. Add the rice on top. Do not stir it in.

  4. Select manual setting and set pressure to high and the time for 10 minutes.

  5. When cooking is finished quick release pressure and stir in cheese until melted.

  6. Serve immediately, garnished with cilantro if desired.

Notes

Anything can be added in. I wanted more vegetables and had a small white onion and a package of button mushrooms. I diced the onion and sliced the mushrooms and added both to a pan with some butter and garlic. After that cooked down and the instant pot timer went off, I went and added that into the pot.

Recipe | Korean Beef & Tofu Zucchini Noodles

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Colsen

I got to see Ann, Tony, Ryland, and Colsen today. It’s been less than a year since I’ve seen them and it’s been a long time coming. I loved seeing Ryland so lovingly attentive to Colsen. He’s such a great big brother!

Ann's Chrizo Breakfast Tacos

Ann made some delicious chorizo breakfast tacos for brunch and I got to catch up with her. Tony woke up later from being drunk the night before and it was nice getting to catch up with him as well. I found out I liked Mexican Hot Chocolate Ice Cream. The punch of cinnamon really reminds me of winter time.

Korean Beef & Tofu Zucchini Noodle Stir Fry Ingredients

After a while, I left and headed to H-Mart for some goodies. Then it was a nap and Marvel movies until I started on my meal prep.

Korean Beef & Tofu Zucchini Noodle Stir Fry

I have no clue what to call it so I went with Korean Beef & Tofu Zucchini Noodles. You can pretty much add whatever you’d like as long as you keep the marinade the same – give or take the bone broth depending on the consistency you want. I’m super excited for lunch tomorrow!

Korean Beef & Tofu Zucchini Noodle Stir Fry
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Korean Beef & Tofu Zucchini Noodles
Prep Time
20 d
Cook Time
10 d
Total Time
30 d
 
Course: Main Course
Cuisine: Asian, Korean
Ingredients
Marinade
  • 1/3 c brown sugar, packed
  • 1/3 c reduced sodium soy sauce
  • 1 Tbsp ginger, freshly grated
  • 1 Tbsp sesame chili oil, regular sesame oil is fine
  • 1 tsp Sriracha, or more to taste
  • a dash bone broth
Ingredients
  • 4 oz rib eye steak, sliced into thin strips
  • 1 pack medium firm tofu
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, sliced
  • 1 pack button mushrooms, sliced
  • 1 1/2 lbs zucchini (4 medium-sized), spiralized
  • 1 can water chestnuts, optional
Preparations

  1. Mix marinade ingredients together and add in rib eye steak and tofu. Let sit for at least 5 minutes.

  2. Heat olive oil in large skillet over medium high heat. Add in tofu slices and cook both sides until a hint of brown, about 3-5 minutes. Take out and set aside.

  3. Heat up garlic and add in beef. Cook until slightly finished, about 1-2 minutes. Take out and set aside.

  4. Add in onion and mushrooms and a dash of marinade. Cook until soft, about 5 minutes.

  5. Stir in everything until well combined. Allow it to simmer and heat through, about 2-3 minutes.

Notes
  • You can add or omit any vegetables or meat.
  • You can omit the bone broth. I just wanted it a little watery.
  • Add in a bit of slurry (cornstarch and water mixture) for a thicker consistency.

Recipe | Unstuffed Cabbage Rolls

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Unstuffed Cabbage Rolls

I understand the picture doesn’t look too appetizing but looks can be deceiving. Stuffed Cabbage Rolls have been on my list to make for the longest time but I’m lazy. No one has time to sit there and roll up little logs so I took the easier approach. Same flavour without all the hassle. Recipe down below!

Reis & Irvy's Frozen Yogurt Machine

After lunch, we took a walk around the campus and we finally got to try the new robotic frozen yogurt machine. Well, it’s been around for a couple of months but I never had a chance until now.

Reis & Irvy's Frozen Yogurt Machine | Frozen Yogurt

It was a terrible mistake trying out the machine because it tasted fantastic and now I’m worried it’ll be my go-to whenever I need a little treat. I’m a toppings lover when it comes to froyo so I wished they gave more of them.

I have something to look forward to each day for the rest of the week and I’m excited about it all. Happy Tuesday, y’all!

Unstuffed Cabbage Rolls
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Unstuffed Cabbage Rolls
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

Same great flavour of a Stuffed Cabbage Roll without all the hassle!

Course: Main Course
Ingredients
  • 2 lbs ground beef
  • 1 large onion chopped
  • 1 small head of cabbage chopped
  • 2 cans diced fire roasted tomatoes 14.5 oz
  • 1 can tomato sauce 8 oz
  • 1/2 cup chicken broth low sodium
  • 2 cloves garlic minced
  • 2 tsp salt
  • 1 tsp ground black pepper
Preparations

  1. Heat a deep, large skillet over medium-high heat.

  2. Cook and stir beef and onion until browned and crumbly (about 5-7 minutes). Drain and discard grease.

  3. Add the rest of the ingredients and bring to a boil.

  4. Cover and reduce heat. Simmer until cabbage is tender (about 30 minutes).

Notes
  • If you want to add in carbs, 3/4 cup rice + 1 1/2 cup of extra broth should do the trick!
  • I added a poblano pepper. You can add other vegetables but make sure to add extra broth so it won’t be too dry.

RECIPE | Crockpot Butternut Squash Soup

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Butternut Squash Soup & Harissa Hot Sauce

Jamie made butternut squash soup last year during the Superbowl. It was the first time I’ve ever had it and it was freaking delicious. I’ve always been afraid to make it for some reason but after I tried it, I told myself I’d get over it so here we are.

I’m not sure what she puts in hers but hers tastes better. After putting in Harissa Hot Sauce, the spice level was perfect. I found this at World Market last week. Comparing it with Scruffy’s family’s recipe, this one is smoother and much spicier. I’m just happy I don’t have to make it myself now!

Colouring & Westworld

Colouring and Westworld tonight has been peaceful. This isn’t even my entire colour set! I haven’t coloured in a long time and June pointed out, when she saw me at it again, that I usually colour when I’m unhappy or stressed about something. I looked back on the dates of when I completed the pages and I realized it always takes me a while to figure out why. I’m not sure why I’m colouring now but I’d like to think it’s because I just want to.

Butternut Squash Soup
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Crockpot Butternut Squash Soup
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 
Course: Soup
Cuisine: American
Keyword: Crockpot
Servings: 6 servings
Ingredients
  • 1 medium butternut squash peeled, seeded, and roughly chopped
  • 1 medium yellow onion roughly chopped
  • 4 cloves garlic
  • drizzle of olive oil to taste
  • 3-4 cups vegetable broth
  • 1/2 tsp ginger grounded
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp thyme fresh
  • 1/4 cup coconut milk
Preparations

  1. Add all ingredients but the thyme and coconut milk into the Crockpot.

  2. Cover and cook on high heat for 4 hours.

  3. Blend until smooth.

  4. Add thyme and coconut milk and blend to incorporate.

Notes

For more heat, add in some hot sauce!

RECIPE | One Pot Creamy Pesto Pasta with Chicken and Broccoli

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2018 | 078/365 | Creamy Pesto Pasta with Chicken and Broccoli

[2018] 078/365: Creamy Pesto Pasta

 I offered to cook dinner and decided it was best to make something we already have to save money.

Scruffy’s dad makes a big batch of pesto, measures it all out, then freezes it and I’ve always had the pleasure of taking some home with me. I always put in pasta, chicken, and lots of vegetables, then blindly throw in the bag of pesto to finish it off.

This time, I wanted to try something different and I’m so glad I did because this is the best pesto pasta I’ve had in forever! The only thing I needed to buy was half and half, chicken, and broccoli. Literally, the lazy in me went and bought a rotisserie chicken instead. I decided to go the creamy route – extra fat = extra delicious! It was worth it!

This became a one-pot wonder due to the fact that while my pasta was cooking, I was busy prepping the rest of my ingredients which is usually how I cook. That way by the time pasta is done, I can use the same pot to mix everything together. The only way to go, guys, so that there are less dishes to wash at the end, which is always my goal!

2018 | 078/365 | Creamy Pesto Pasta with Chicken and Broccoli
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One Pot Creamy Pesto Pasta with Chicken and Broccoli
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Quick meal after a long day of work!

Course: Main Course, Pasta
Cuisine: Italian
Servings: 4 servings
Author: Mellie Dee
Ingredients
  • 1 tbsp olive oil
  • 1/2 onion minced
  • 4 cloves garlic minced
  • 2 chicken breasts 1/2 inch strips
  • 1 cup light cream or half and half
  • 1/4 parmesan cheese grated
  • 1/4 cup pesto
  • 1/2 tsp salt to taste
  • 1/4 tsp pepper to taste
  • 4 cups al dente pasta drained
  • 1 cup broccoli florets frozen or fresh
Preparations

  1. Cook pasta in a large pot according to package directions. Add the broccoli to the pasta pot a minute before the pasta is done, then drain and set aside.*

  2. Using the same pot, pour olive oil in a large pan. Add the onion and cook for 3-4 minutes, or until golden. Mix in garlic.

  3. Season the chicken with salt and pepper then add to the mix for 5-7 minutes, or until browned.**

  4. Mix in the parmesan, cream, pesto, salt, and pepper. Simmer for 2-3 minutes.

  5. Stir in the pasta and broccoli until fully combined, simmering for another 2-3 minutes.

  6. Remove from heat and serve.

Notes

*You can add any kind of vegetables, zucchini, peppers, squash, etc.
**For an even faster recipe, use a rotisserie chicken like I did! If so, skip step 3 and add the chicken in with the pasta and broccoli!

 

Bon Appétit!