Great Kitchen

Banana Nut Bread ingredients: 280g plain flour (2 cups) 1 1/2 tsp baking powder pinch salt 120ml vegetable oil (1/2 cup) 195g granulated sugar (1 cup) 2 large free range eggs, lightly beaten 4 medium, very ripe, bananas, peeled and mashed 120g chopped toasted walnuts (1 cup) instructions: Preheat the oven to 180*C/350*F/ gas mark 4.  Butter two 8 X 4 inch non-stick loaf tins. Set aside. Sift the flour, soda and salt together in a bowl. Whisk together the sugar, oil, eggs and vanilla. Stir in the mashed banana combining well together.  Add the flour mixture and  stir together to blend completely.  Stir in the walnuts. Divide the mixture between both of the baking tins.  Smooth the tops.  Place on a baking sheet and bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the centre of each comes out clean.  Allow to cool in the tins for 10 minutes before tipping out onto a wire rack to finish cooling completely. Slice to serve, with or without butter. NOTES: U

INGREDIENTS For the Dressing: ¾ cup mayo (I prefer to use olive oil mayo to cut some fat & calories) ¼ cup sour cream 1 Tablespoon milk ½ teaspoon pepper 1/4 teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon crushed red pepper — optional For the Salad: 8 oz spiral pasta 3-4 cups chopped romaine lettuce (or 10-oz package pre-cut romaine lettuce) 1 pint grape tomatoes — halved 1 ½ cup shredded cheddar cheese 1 ½ cup bacon bits or pieces (not artificially flavored — about 6 oz) INSTRUCTIONS Prepare the dressing by stirring together mayo, sour cream, milk, pepper, salt, garlic powder and crushed red pepper (if using) until smooth and well-combined. Set aside. Prepare pasta according to package instructions. When finished cooking, drain well and transfer to a large salad bowl. Add chopped lettuce, grape tomatoes, cheddar cheese, bacon bits/pieces, and your prepared dressing. Toss/stir very well, until ingredients are well-combined. Enjoy! link recipes from  https://www.busybudgeter.com/

Air Fryer Lemon Pepper Shrimp are healthy and delicious. This is also a great main dish Weight Watchers recipe with only 1 Freestyle SmartPoint per serving. Ingredients 1/2 tablespoon olive oil 1 Lemon juiced 1 tsp lemon pepper ¼ tsp paprika ¼ tsp garlic powder 12 ounces uncooked medium shrimp peeled and deveined 1 lemon sliced Instructions Preheat an air fryer to 400 degrees F Combine olive oil, lemon juice, lemon pepper, paprika, and garlic powder in a bowl. Add shrimp and toss until coated. Place shrimp in the air fryer and cook until pink and firm, 6 to 8 minutes. Serve with lemon slices. For extra flavor you can pour any extra marinade over the shrimp in the air fryer before cooking. This is optional. Recipe Notes Divide the cooked shrimp into 2 servings and each serving is 1 Freestyle SmartPoint. link recipes from  https://www.lifeissweeterbydesign.com/lemon-pepper-shrimp/

DESCRIPTION Cauliflower gets battered, baked and then topped off with a sweet and spicy chili sauce! INGREDIENTS Cauliflower: 1 cup gluten-free flour (can sub regular flour, spelt flour…etc.) 1 cup almond milk 1/2 tsp salt 1/2 tsp pepper 1 head of cauliflower, cut into florets Bang bang sauce: 1/3 cup sweet chili sauce 1 tsp sriracha 1 tsp soy sauce 2 tsp lime juice 2 garlic cloves, finely chopped INSTRUCTIONS Preheat the oven to 450 degrees F and line a baking pan with parchment paper Mix the flour, almond milk, salt and pepper together in a bowl until smooth. Dip each piece of cauliflower into the batter, let any excess batter drip off then place the cauliflower bites on the baking pan. Bake for 22-25 minutes, flipping halfway through. Mix all the sauce ingredients together in a bowl. Toss the cauliflower and sauce together. Serve immediately. NOTES Serve this dish up with a side of rice! If you don’t want to bake the cauliflower, you can also fry the cauliflower bites in a pan. Opti

Pain Perdu with Mixed Berries ingredients: 4 thick slices of sweet brioche bread 2 large free range eggs 6 TBS whole milk 1 tsp vanilla paste butter for cooking To serve: Icing sugar to dust vanilla ice cream or Greek yogurt (optional) fresh berries Maple syrup (optional) instructions: Cut each slice of brioche in half diagonally into triangles.  Beat together the eggs, milk and vanilla paste in a shallow bowl with a fork. Heat a knob of butter in a large skillet or griddle pan until it starts to foam. Working quickly, dip each side of the brioche bread into the egg milk mixture and then pop them onto the hot griddle pan.  (Mine fits all of it at once, if yours is smaller you will have to work in batches.)  Cook until golden brown on the bottom side, then carefully flip over and cook until the other side is golden brown. Arrange two triangles on each dessert plate, top with some yogurt or ice cream if using, sprinkle with berries and  dust with icing sugar.  Serve immediately. NOTES: F

You can have a hearty dinner on the table in under 15 minutes the best part is everyone will love it. Ingredients 1-2 pounds cube steak 1 10 oz can french onion soup 1 packet of Au Jus Gravy Mix 10 oz water 1 tbs steak sauce optional 2 tbs corn starch Instructions Place steak in your IP Pour over gravy mix Pour in your can of onion soup and fill the same can with water and pour in. Place your IP on Manual High Pressure for 4 minutes. Do a natural release for 5 minutes then quick release and place your instant pot on saute. Bring to a boil and whisk in cornstarch if your gravy is not thick enough. Serve and enjoy! link recipes from  https://www.adventuresofanurse.com/instant-pot-cubed-steak-gravy/

Need an easy Instant Pot recipe? This Instant Pot Crack Chicken is for you! Crack Chicken ingredients include all of your favorites - bacon, chicken, cream cheese. You can't go wrong. This easy dinner is a win in my book! Ingredients 1 lb bacon diced in pieces, raw 4 chicken breasts 2 whole cut in half 1/2 cup chicken broth 1 package Hidden Valley Buttermilk Recipe ranch dressing mix 8 oz cream cheese 1/2 cup mayonnaise more or less to taste 2 cups shredded cheddar cheese Chopped green onions to taste, I use about 3 stems worth Instructions Turn Instant Pot to sauté mode on high - Once it says 'Hot', add diced bacon and cook until done. Turn the Instant Pot off and remove the cooked bacon to a plate Drain the bacon grease from the Instant Pot. Place chicken breasts and cream cheese in the instant pot. Pour chicken broth over the chicken and cream cheese mixture. Sprinkle with ranch powder mix. Close the lid and make sure the lid is sealed. Cook on manual setting on high pre

If you like lasagna, you are going to love learning how easy it is to make in the Instant Pot. This is one of my most favorite things to make in the Instant Pot so far. It is quick AND delicious! No more cooking the noodles first. Ingredients 1 cup Large Curd Cottage Cheese 1 tsp. Italian Seasoning Mix Oregano, Basil, Rosemary, Thyme, Sage, Marjoram 1 cup Mozzarella cheese grated Parmesan cheese 1 cup divided 1 egg 1/2 lb cooked ground beef or turkey sausage optional This turkey sausage is made from ground turkey and is so delicious!!! No Boil lasagna noodles regular noodles can be used just add 3 minutes to cooking time. (You will not use the whole package). 1/2 jar spaghetti sauce 12 oz Instructions Add everything, except noodles and meat, to a mixing bowl and mix together. (Reserve 1/2 of the Parmesan cheese for later) You will need a 7 inch pan like this. I really like these spring form pans because they fit really nicely in the Instant Pot. Place noodles in the bottom of the pan.

DESCRIPTION Wild Rice Soup in the Instant Pot! So creamy and simple and ready in an hour. Perfect for fall/winter nights! INGREDIENTS For the Instant Pot: 5 medium carrots, chopped 5 stalks celery, chopped half of an onion, chopped 3 cloves garlic, minced 1 cup uncooked wild rice (see notes) 8 ounces fresh mushrooms, sliced 4 cups vegetable or chicken broth 1 teaspoon salt 1 teaspoon poultry seasoning (see notes) 1/2 teaspoon dried thyme For the Stovetop: 6 tablespoons butter 1/2 cup flour 1 1/2 cups milk (I used 2%) INSTRUCTIONS Instant Pot: Put all the ingredients in the first list into the Instant Pot (affiliate link). Cook for 45 minutes (manual, high pressure). Release steam using the valve on top. Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure. Toget

These Instant Pot Steamed Vegetables are super easy to make and only require a pressure cook time of zero minutes - yes, you read that correctly! Follow this no-fail method for perfect veggies every time. Ingredients 3/4 cup water 1 head broccoli, chopped 1 head cauliflower, chopped 2 carrots, chopped 1 red pepper, chopped 1 yellow pepper, chopped Instructions Add the 3/4 cup of water to the bottom of Instant Pot and then place trivet inside the inner pot. Add veggies, then place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 0 minutes. Yes, zero minutes is all that's needed to steam! The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping. Press the Cancel button then do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily. Season veggies if desire

Ingredients 3tablespoons canola oil 4 boneless (skinless chicken breasts, thawed) 1cup water Seasoning: 1teaspoon garlic powder 1teaspoon onion powder 1/2teaspoon salt 1/4teaspoon black pepper 1/4teaspoon dried oregano 1/4teaspoon dried basil 1/4teaspoon dried parsley 1/4teaspoon paprika Garnish: Lemon slices Instructions Combine all the seasoning ingredients in a shallow bowl. Pat dry chicken breasts and toss in the seasoning to cover all sides. Set aside. Select the sauté function on the Instant Pot at the highest setting. After the display reads Hot, add oil to the pot and wait for it to start sizzling. Carefully add the chicken breasts and cook about 3 to 4 minutes on each side, until golden-brown. Remove from pot with tongs and set aside on a plate. Add 1 cup water if using a 6 qt pot ( 1 ½ for 8-quart pot), and place a trivet inside the pot. Arrange the chicken on the trivet. Lock the lid, point valve to sealed and cook on high pressure for 5 minutes, followed by 5 minutes natura

Ham & Cheese Instant Pot Pasta is so creamy, cheesy, and delicious! One of our favorite Instant Pot recipes for a quick family pleasing dinner! Ingredients 1 16 Ounce Box Rotini 2 Cups Chicken Broth 2 Cups Water 1 teaspoon Hot Sauce* 1 teaspoon Garlic Powder 1/2 teaspoon Salt 1/2 teaspoon Pepper 1/4 teaspoon Ground Mustard 1 Pound Diced Ham 4 Ounces Cream Cheese, Softened 1/4 Cup Sour Cream 2 Cups Shredded Cheddar Cheese 1/2 Cup Milk Instructions Add the uncooked rotini along with the chicken broth, water, hot sauce, garlic powder, salt, pepper, and ground mustard to the pot. Place the lid on the pot and set the valve to sealing. Cook on manual, high pressure, for 5 minutes, then do a quick pressure release. Carefully open the pot and stir in the diced ham, cream cheese, and sour cream. Next, stir in the milk, then add the cheese 3 handfuls at a time, stirring in between each addition until smooth. Notes *NOTE: The hot sauce does not make this recipe spicy, it adds great flavor! li

This healthy fried rice recipe is quick, easy and made completely in the Instant Pot! The perfect combination of veggies, brown rice, eggs, veggie broth and soy sauce makes for the savory fried rice flavor you love without all those added fillers. Jazz up your dinner with this Healthy Instant Pot Fried Rice today! INGREDIENTS 1 cup long grain brown rice 1 cup vegetable broth 2.5 tablespoons olive oil, divided 10 oz. frozen mixed veggies 2 large eggs FRIED RICE SAUCE 1/4 cup low sodium soy sauce 1 teaspoon maple syrup 1 teaspoon sesame oil 1 teaspoon minced garlic INSTRUCTIONS First, add 1 teaspoon of olive oil to the bottom of the Instant Pot. Make sure the bottom of pot (as well as the sides) are covered with olive oil. Add rice and broth to the Instant Pot, cover, seal and cook rice for 26 minutes on high pressure. While rice is cooking, add all ingredients for the fried rice sauce to a mason jar and shake until ingredients are combined. Set aside. When rice is done, natural release

This Agate Cake features gorgeous, edible candy agate slices on top of a watercolor buttercream cake! You can use any color scheme you like for the agate slices and buttercream. Note that the candy will get soft and sticky when exposed to humid air or moisture (like in the buttercream), so it’s best to add the slices to the cake shortly before displaying and serving. They can be made days in advance and kept in an airtight container until ready to use. For the Agate Candy Slices, you’ll want an assortment of hard candy in different colors and opacities. Each slice will only take an ounce or two of candy (depending on the size and thickness of the slices) but you’ll want a good variety to choose from, so I recommend buying several variety bags of candy—the dollar store is a good place to find weird and fun choices! INGREDIENTS FOR THE AGATE CANDY SLICES: Assorted hard candies about 1-2 oz per large agate slice Non-stick heavy-duty foil Silver edible luster dust optional Vodka optional,

BBQ Flat Chicken Tacos  ingredients: For the sauce: 120g tomato ketchup (1/2 cup) 1 TBS soft light brown sugar 1 TBS apple cider vinegar 1 TBS Worcestershire Sauce 1/2 TBS Dijon mustard 1 tsp green Tabasco sauce 1/2 tsp smoked paprika 1/4 tsp garlic powder 1/4 tsp rubbed dry oregano salt and black pepper to taste You will also need: 2 boneless, skinless chicken breasts, poached and shredded 4 (6-inch) soft flour tortillas 120g grated four cheese blend 1/2 small red onion, finely chopped any garnishes as desired (lettuce, chopped tomatoes, spring onions, sour cream, etc.) instructions: Mix all of the ingredients for the sauce in a microwave safe beaker.  Microwave on medium for about 3 minutes, stirring every minute.  Set aside. Preheat the oven to 180*C/350*F/ gas mark 4.  Have ready a large baking sheet that will hold all of the tacos in one layer, or two smaller baking sheets. Turn on a gas burner if you have gas and using a pair of tongs, toast the tortilas on both sides and then pl

Ingredients: CUPCAKES - MAKES 10-12 CUPCAKES 6 tbsp butter, softened 2/3 cup sugar 3 egg whites 1/2 cup sour cream 1 tsp vanilla extract 1 cup + 2 tbsp all purpose flour 1 & 1/2 tsp baking powder 1/4 tsp salt leaf green food coloring by wilton (or similar light green food coloring) BUTTERCREAM 2 sticks of butter, unsalted at room temperature 1/2 cup vegetable shortening (can substitute butter) 3-4 cups powdered sugar 1/2 tsp of powdered watermelon koolaid mix small about of red food coloring, to give the buttercream a pinkish color mini chocolate chips Directions: CUPCAKES Preheat the oven to 375º F. Place cupcakes liners to muffin pan. In a mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the egg whites, beat again. Add in the sour cream and vanilla extract, mix by hand with spatula. In a smaller bowl, combine the flour, baking powder and salt, gently mix with a spoon. Gradually add half of the flour mixture to the wet ingredients, do no