Eggs are great! They are one of my favorites dishes. Really they are, I could them everyday. Hard boiled eggs are easy to enjoy by themselves as a meal or a snack. Or if you don’t want them that way, you can always make them into deviled eggs or a delicious egg salad. The Instant Pot makes it so easy to make perfect hard boiled eggs every time, whether you are making 1 egg or over a dozen eggs. Give it a try!
Instant Pot Perfectly Hard Boiled Eggs
Add the water to the inner pot of the Instant Pot. Make sure it's at least one cup, add more if it's an 8qt Instant Pot.
Add steamer rack or silicone egg rack into Instant Pot.
Carefully set as many eggs as desired onto your rack.
Place lid on pressure cooker and set the cook time for 5 minutes on High Pressure.
After the cook timer has finished, let sit for 5 minutes then do a Quick Pressure Release.
Carefully remove the eggs from the Instant Pot and place in an ice bath for 5 minutes to cool.
Remove eggs from water bath.
Peel eggs from shell.
Store in fridge for up to 7 days.
Can do 1 egg or up to 16 eggs in a 6qt Instant Pot
Best to peel eggs before refrigerating.
Lets eggs come to temp to prevent cracking.
Use cold water, warm or hot will change cook time
Who doesn’t love banana bread? Especially when it is hot and fresh. With coffee or with ice cream, it’s one treat that is hard to say no to.
With all the ripe bananas accumulating in our freezer, we needed to make room and use them up. One of my co-workers, Tammy, often makes delicious banana bread and brings it in to share with everyone at the office. I decided it was time to ask her for her recipe so could free up some of our freezer space. Luckily enough for me, she was happy to share her recipe.
At the end of the recipe, I’ve included a few other additions/substitutions that i found recommend on a few recipes sites. I haven’t tried any of them, so I can’t attest to how good or bad they are. As we get a chance to make them, I try to come back and report how they worked out. Until then…. Enjoy!
- 2 cups Sugar
- 1 cup Shortening can substitute vegetable oil
- 4 Eggs tempered, soak in hot tap water for 5 minutes
- 2-6 Bananas very ripe
- 2.5 cups Flour
- 1 tsp Salt
- 2 tsp Baking Soda
- .5 cup Nuts optional
- .5 cup Chocolate Chips optional
Mix sugar and shortening until light and fluffy. Add well beaten eggs. Add bananas
In a medium bowl, combine dry ingredients. Add nuts to dry ingredients. Stir then add to the banana mixture. Mix gently – folding the flour in, only until combined.
Bake at 350 for 15 to 20 minutes for muffins or 45 minutes in multiple loaf pans. (I bake for 55 minutes for 9 x 13 pan.)
For the optional nuts and chocolate chips, can mix-and-match, use up to 1 cup total.
Other optional additions to try:
- 1/2 cup plain/vanilla yogurt or sour cream to make it more decadent
- 1 tsp vanilla extract
- pinch of cloves and/or cinnamon
- substitute rolled oats for half the flour
There are countless ways to cook bacon. I feel like I’ve tried most of them. One of the easiest methods is definitely cooking it in the oven. See below.
Meal-prep tip: If you want one if the laziest and no mess methods for bacon, just buy the bag of bacon crumbles from Costco.
Bacon in the Oven
- Bacon thick cut is better
We recommend using 400 F to cook your bacon… But your bacon may vary.
If using thicker bacon, always lean towards the lower temp.
Original recipe: https://www.wholesomeyum.com/how-to-cook-bacon-in-the-oven/
So this is one of Traci’s recipes for a healthy snack. I’ll let her tell you more about them later.
Chocolate Peanut Butter Quinoa Balls
- 1/2 cup Peanut Butter
- 2 tbsp Maple Syrup, pure use the real stuff, not the imitation maple junkl
- 1 tsp Vanilla Extract
- 1 dash Salt
- 1 cup Quinoa, cooked slightly warm, not hot
- 2 tbsp Chocolate chips
Line a half baking sheet or plate with parchment paper and set aside.
In a bowl, add peanut butter, maple syrup, vanilla extract, and salt. Mix until thoroughly combined. Stir in Quinoa and mix until well combined. Fold in chocolate chips.
Take a heaping spoonful size of dough and roll it into a ball. Place onto the prepared parchment paper. Do the same until no dough remains.
Place in the refrigerator or freezer to chill for about 30 minutes.
Store in an air tight container in the freezer or refrigerator.
These are one of Traci’s go to recipes for easy meal prepping. They make up a bunch of bites that store well. A few bites for breakfast, or one to treat a mid day snack attack, and you’ll be all set.
Oatmeal Protein bites
- 2 cups Creamy Peanut Butter
- 1 1/4 cups Honey
- 2 1/4 cups Protein powder
- 3 cups Instant oatmeal
Microwave the honey and peanut butter for about a minute.
Mix the oatmeal and protein powder in another bowl.
Fold the peanut butter mixture into the oatmeal mixture until well blended (mix will be crumbly). Pour mixture into a lightly sprayed 9×13 pan and pack mix down. Chill for an hour and cut into 28 bars. One serving is one bar.
These freeze well!
I could eat eggs everyday. These egg cups or mini frittata bites are my go to weekly breakfast meal prep. They’re so fast and easy to make, and store very well. By making them in a muffin pan instead of a casserole dish, you have them already portioned and in an almost bite size form. And by making a dozen at once, you have enough for breakfast all work week.
I will literally try to use up whatever leftover stuff from the refrigerate that I can. Got a few mushrooms sauteed them up, throw them in. That half an onion from a couple days ago, saute it too. Asparagus, spinach, avocado, broccoli, cauliflower; dice it up! It’s a great way to have a bit of variety from week to week so its not always the same.
Easy Egg Cups
- 10 Eggs
- Salt to taste
- 1-2 tbsp Water
- 1 tbsp Oil
Traci made these to go with the Mississippi pot roast.
Man… They tasted great and were perfect for soaking up all the delicious meat juices. These would also work great for making breakfast sandwiches as the original recipe mentions.
Just make sure that you use an aluminum free baking powder!
- 1.5 cups Almond Flour
- 1/4 tsp Salt
- 1 tbsp Baking Powder aluminum free
- 2 Eggs
- 1/2 cup Sour Cream
- 4 tbsp Butter melted
- 1/3 cup Shredded Cheese optional
- 1/2 tsp Garlic Powder
Preheat oven to 400F.
Spray your pan. Use a pan that has walls like a brownie or cupcake pan. As these like to spread and flatten some.
Combine all of your dry ingredients. Using a fork will help break up some of the clumps in the almond flour.
Combine all of your wet ingredients and start mixing.Looks like egg drop soup? Keep mixing.Looks like you put too much butter in your mashed potatoes? Keep mixing.
Pour your wet ingredients into your dry and start mixing. A silicon spoon is great for this. This doesn't take much effort. The almond flour actually absorbs liquid faster than flour.
Dump in some cheese and mix it in.
Transfer into a greased pan.Try to keep the portions even-ish.
Bake for 10-12 minutes
Original recipe: https://snapguide.com/guides/make-low-carb-biscuits-keto-diet/
Who doesn’t love a warm, buttered, homemade biscuit?
The key to this recipe is to freeze the butter. The other crucial part is not over work, or over stimulate the dough.
Southern Buttermilk Biscuits
Who doesn't love a warm biscuit.
- 2 cup All-Purpose Flour, Unbleached plus more for the board
- 1/4 tsp Baking Soda
- 1 tbsp Baing Powder Use one with no aluminum
- 1 tsp Salt
- 6 tbsp Butter, Unsalted Freeze. Grate on cheesegrater
- 1 cup Buttermilk apprximately
Preheat your over to 450F.
Combine all the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chucks and cut into the flour until it resembles course meal.If using a food processor, just pulse a few times until this consistence is achieved.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured board
Gentlym gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2 inch thick. Fold the dough about 5 times, gently press the dough back down to 1 inch thick.
Use a round cutter to cut into rounds
You can gently knead the scraps together to make a few morel but they won't be as good as the first ones.
Place the biscuits on a cookie sheet.-Soft sides: put them down touching each other-Crispy sides: put them down about 1 inch apart, these will not rise as high as the biscuits put close together. Bake for 10-12 minutes.The biscuits will be a beautiful light golden brown on top and bottom.
Do Not Over Bake
NOTE 1: The key to real biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits.A food processor produces superior biscuits, because the ingredients stay colder and there's less chance of over mixing.You also must pat the dough out with your hands, lightly.Rolling with a rolling pin is a guaranteed way to over stimulate the gluten, resulting in a tougher biscuit.
NOTE 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. When you want fresh biscuits, simply place them frozen on a cookie sheet and bake at 450F for about 20 minutes.
Original recipe: http://geniuskitchen.com/recipe/southern-buttermilk-biscuits-26110