Fall/Winter #22: Slow Cooker BBQ Short Ribs (or Instant Pot)

Melt in your moth…Fall off the bone Ribs…I LOVE my Electric Pressure Cooker!!!  WE used Pork Short Ribs and I added potatoes for a ONE POT FULL MEAL!  This recipe is found in our 30 Meal Prep Kit and our Family Faves 10-Meal Prep kit  Enjoy!!

order your Tastefully Simple groceries at:  www.SimplyKimberS.com

Slow Cooker BBQ Short Ribs (or Instant Pot)

  • 3 pounds bone-in beef short ribs (2-3 inches thick – English style) or 2 pounds boneless country-style beef ribs (we used Pork)
  • 2 teaspoons Seasoned Salt
  • 1 medium onion, sliced
  • 2 carrots, chopped
  • 2 celery ribs, sliced
  • 1 (14.5 ounce) can reduced-sodium beef broth
    1. Rub short ribs with Seasoned Salt. Place in 3-quart or larger slow cooker with onions, carrots and celery.
    2. Combine beef broth with ¾ cup Smoky Bacon BBQ Sauce. Pour over ribs; add enough water to almost cover ribs, about 2 cups. Cook on LOW 6-8 hours.
    3. Remove ribs from slow cooker. Combine ½ cup cooking liquid with remaining Smoky Bacon BBQ Sauce; dip ribs in sauce and serve.

    Makes 6 servings.

    Serve with roasted carrots and potatoes.

    Make Ahead & Freeze: Prepare step 1 and place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Place in slow cooker and continue with step 2.

    Did You Know: Beef short ribs can be cut three different ways. Boneless, English-style (the rib is cut parallel to the bone with a thick cut of meat on each bone) and Flaken-style (the ribs are cut across the bone with 3-4 bones in each piece).


Fall/Winter #21: Tango Mango Stir-Fry

So this is kinda my own invention…I had some tastefully simple sauces in my fridge and just threw it all together…

Tango Mango Stir-Fry
Sticky rice in my Electric Pressure Cooker…1 cup white rice, 1 cup water and 1/2 c chicken broth…cooked on rice and let natural pressure release.
4 bacon slices cut into 2 inches and cooked
1 cup frozen peas and carrots
3 eggs, cooked scrambled
1/2 to 3/4  cup Tangy Thai Sauce
1/4 cup Mango Lime Sauce
1 lbs frozen meatballs, cooked

combine everything and enjoy!!!

order your tastefully simple groceries at:  www.SimplyKimberS.com


Fall/Winter #20: Bacon Wrapped Spinach & Herb Chicken

Made these tonight and they were again so simple and yummy but tastes like you cooked all day or were dining at a restaurant…treat your family to these deliciousness…I made Bayou Bourbon steamed carrots to go with…Enjoy!! This recipe is part of our Family Faves 10-Meal Kit Fall 2017 and our 30 Meal Collection Kit

order your tastefully simple groceries at:  www.SimplyKimberS.com

Bacon Wrapped Spinach & Herb Chicken

6 (5-6 ounce) boneless skinless chicken breasts
1½ tablespoons Spinach & Herb Seasoning
1½ tablespoons water
1 (8 ounce) package cream cheese, softened
2 teaspoons Seasoned Salt
12 slices bacon (about ¾ pound)

  1. Preheat oven to 400°F. Cut large slit in side of each chicken breast, creating a pocket.
  2. In medium microwave-safe bowl, combine Spinach & Herb Seasoning and water. Microwave on HIGH 30 seconds; cool 5 minutes. Add softened cream cheese to bowl; stir vigorously until well combined.
  3. Stuff cheese mixture into slits in chicken. Sprinkle chicken with 1 teaspoon Seasoned Salt. Wrap 2 slices of bacon around each breast. Place in a greased 13×9-inch baking dish. Sprinkle with remaining 1 teaspoon Seasoned Salt.
  4. Bake 35-40 minutes or until internal temperature of chicken reaches 165°F on an instant-read food thermometer. If desired, broil on HIGH 2-3 minutes or until bacon reaches desired crispiness.

Makes 6 servings.

Serve with steamed California-blend vegetables.

Make Ahead & Freeze: Prepare through step 3. Wrap each chicken breast in plastic wrap and place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 400°F and continue with step 3.



Fall/Winter #19: Chicken & Pesto Alfredo

The Pasta cooking is what took the longest with this meal…I used my Magic Chicken … my hubby does not like broccoli too much so I added frozen peas and carrots and some fresh tomatoes from my garden. This was a great meal to make after a full day outside … delicious and simple …Enjoy!!

order your tastefully simple groceries at:  www.SimplyKimberS.com

Chicken & Pesto Alfredo

  • 12 oz. uncooked bow-tie pasta
  • 3 cups fresh broccoli florets
  • 1 Tbsp. vegetable oil
  • 1½ lbs. boneless, skinless chicken breasts, cut into strips
  • 15 oz. jar Alfredo sauce
  • Finely shredded Parmesan cheese for garnish, optional

Cook pasta as directed on package, adding broccoli during the last 3 minutes; drain. Transfer to a large serving bowl. In a large nonstick skillet, heat oil over medium-high heat. Cook chicken 4-5 minutes or until no longer pink. Reduce heat; stir in Alfredo sauce and pesto mix. Simmer 3-4 minutes or until heated through. Stir chicken mixture into pasta. Sprinkle with cheese if desired. Makes 6 servings. Suggested sides: Fresh garden salad and garlic toast


Fall/Winter #18: Parmesan Honey Pork Roast

I tweaked this for my instant pot and this was delicious!!!  I seared the pork steaks in Avocado Oil in my instant pot, removed the steaks, layer of cubed golden potatoes…then the pork steaks on top…mixed the next 6 ingredients plus 1/2 cup water and poured over chops and potatoes…cook on chicken/meat…let NPR…so tender and full of flavor!  Enjoy!!

order your ts groceries at:  www.SimplyKimberS.com

Parmesan Honey Pork Roast

Place pork roast in a greased slow cooker. Combine next 6 ingredients and pour over pork. Cover; cook on low 5½-6½ hours. Whisk cornstarch and water in a small bowl. Strain slow cooker juices into a small saucepan. Bring to a boil; gradually whisk in cornstarch mixture to desired consistency. Serve roast with gravy. Makes 6 servings. Serve with mashed potatoes and steamed vegetables.

Make ahead & freeze
Combine first 7 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely and prepare as directed above.


Fall/Winter #17: Pesto Chicken Stuffed Shells

Made my Magic Chicken today…shredded with my Kitchenaide and was excited to make these but using cooked lasagne noodles instead of shells.  These were DELICIOUS and so easy…no mess…in 2 hours I had dinner ready plus some stuffed rolled pasta for the freezer plus 6 bags of Magic Chicken ready for the freezer.  The only thing I would change is another can of sauce.  These are perfect for entertaining because they are serving size.  This recipe is part of our 30 Meal Solution kit and Family Faves 10-Meal Kit Fall 2017

order your tastefully simple groceries at:  www.SimplyKimberS.com


Pesto Chicken Stuffed Shells

  • 26 (or 18 for Dinner Mixer recipe) jumbo pasta shells (for stuffing)
  • 4 tablespoons (or 2 Dinner Mixer packets) Dried Tomato & Garlic Pesto Mix , divided
  • 2 tablespoons water
  • 1½ tablespoons olive oil
  • 3 cups cooked and chopped chicken (such as deli rotisserie) (I used Magic Chicken)
  • 1 (15 ounce) container whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 (15 ounce) can crushed tomatoes
  1. Preheat oven to 375°F. Prepare pasta shells according to package directions. Meanwhile, in microwave-safe bowl, combine 2 tablespoons ( or 1 Dinner Mixer packet) Dried Tomato & Garlic Pesto Mix, water and olive oil. Microwave on HIGH 1 minute; stir. Let cool 5 minutes.
  2. In large bowl, combine chicken, ricotta, 1 cup mozzarella and pesto mixture; salt and pepper as desired. If making the Dinner Mixer recipe reserve 1 cup chicken mixture for remix recipe. In small bowl, combine crushed tomatoes and remaining 2 tablespoons (or Dinner Mixer packet) Dried Tomato & Garlic Pesto Mix. Spread 1 cup over bottom of a greased 13×9-inch baking dish.
  3. Fill pasta shells with chicken mixture; place in baking dish. Pour remaining sauce over stuffed shells. Sprinkle with remaining cheese. Cover with aluminum foil.
  4. Bake 30 minutes. Remove foil; continue baking 15 minutes. Remove from oven; let stand 10 minutes before serving.

Makes 6 servings or 4 servings + 2 leftover servings.

Serve with Garlic Bread Sticks and a green salad.

Make Ahead & Freeze: Prepare through step 3 in a disposable aluminum pan. Cover with plastic wrap then aluminum foil. Label and freeze. Thaw completely. Preheat oven to 375°F, remove plastic wrap and recover with foil. Continue with step 4.

For remix Pesto Chicken Paninis recipe: Place 1 cup chicken mixture in a storage container. Refrigerate up to 2 days.

Fall/Winter #16: Sautéed Bayou Chicken

This recipe is from our Fix It Fast 10-Meal Kit Fall 2017 and is delicious!!  I made this in my instant pot with some diced potatoes in first…lots of flavor…ENJOY!!

Sautéed Bayou Chicken

  • 1½ pounds boneless skinless chicken breasts, cut into 6 pieces
  • 2 large eggs, beaten
  • 1 cup plain panko bread crumbs
  • ½ cup grated Parmesan cheese
  • 2-3 tablespoons olive oil
  • 1/3 cup Bayou Bourbon™ Glaze
  • ¼ cup reduced sodium chicken broth or water
  1. Pound chicken breasts to ½-inch thick. Place in a gallon freezer bag with beaten eggs, ½ tablespoon Onion Onion™ Seasoning, 1 teaspoon salt and ½ teaspoon black pepper. Seal; toss to coat. In another gallon freezer bag, combine bread crumbs, Parmesan cheese and remaining ½ tablespoon Onion Onion™ Seasoning.
  2. In large skillet, heat 2 tablespoons oil over medium heat. Remove chicken from bag, one at a time, and place in breading bag. Toss to coat. Remove and place in skillet. Repeat with remaining chicken.
  3. Sauté chicken, turning over halfway and adding remaining 1 tablespoon oil, if needed, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes.
  4. Meanwhile, in microwave-safe bowl, combine Bayou Bourbon™ Glaze, chicken broth and Vidalia Onion Dressing. Microwave on HIGH 1-2 minutes. Stir. Drizzle chicken with sauce or serve as a dipping sauce.

Makes 6 servings.

Serve with steamed California-blend vegetables.

Make Ahead & Freeze: Prepare step 1. Place step 4 ingredients in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.