It has been really cold the past few days. Plus our household has come down with the crud. So it is a perfect day for soup. Last week I had Maryland Crab Soup for lunch while out at a restaurant. It cost me $19 for a bowl with a side of hush puppies. I thought I could definitely make it for cheaper than that. Read More »
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Remember that meal bundle that I posted about back in September? Well, there is a new one available –The Healthy Meal Planning Bundle!
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This post contains affiliate links…
As you know, I post a lot about food here on NQS. Dinner always seems to be the most hectic part of our day. You have to plan the meals, buy the groceries, then put it all together. So what if there was a way to make all of that just a little easier? What if it could also follow any special diets like keto, gluten free, paleo, or vegan? What if I told you there was a resource with all of that and it is available at a special price for just two days?!
It’s called the Ultimate Healthy Meal Planning Bundle – back for just two days! – and here’s how it works:
It’s a complete meal planning solution made up of 10 mini-bundles:
Instant Pot & Slow Cooker
Quick & Healthy
Each bundle contains digital cookbooks, fresh meal ideas, and ready-made plans (and even grocery lists!). No matter how you eat, there’s a mini-bundle that’s perfect for you and there are two buying options:
Option 1: Pick up just one mini-bundle that works best for your life right now – quick & healthy, budget-friendly, Instant Pot & slow cooker OR diet-specific options like vegan, real food, paleo, keto, gluten-free… there’s one that’s right for you.
Option 2: For less than the price of two mini-bundles, get the ENTIRE package with over 3,000 recipes and 100 weeks of made-for-you meal plans, so you’ve got total control no matter how your food needs change.
This special deal will only be available for two days! So grab your copy quick! I have my eye on the Instant Pot and Freezer Meal bundles. Which ones sound appealing to you?
Did you find this post after the sale end? Don’t worry, you can still put your name down to be notified if the Ultimate Healthy Living Bundle goes on sale again, but don’t wait too long so you don’t miss it again.
I love beets in salad, but I am not always a fan of the beets you get from a jar or can. So when I saw a bunch of fresh beets at my local grocery store, I decided to try cooking them in the Instant Pot. Perfect!
- Instant Pot 6qt Duo
- Instant Pot Trivet
- Large Spoon
- Measuring Cup
- 1 cup Water
- If your beets have stems, discard those. Some people like to eat them, but I am not one of those.
- Place your beets whole on a trivet in the Instant Pot inner pot with 1 cup water.
- Close Instant Pot lid and the vent. Set on Manual on High Pressure for 20 min and QPR when done.
- Peel beets. You will find that the skin almost slides off. Be careful though cause these will be hot and will stain your hands bright pink if not wearing rubber gloves.
The beets will keep for a few days in your fridge. I tossed mine with some salt, pepper, and butter. I ate them with some lettuce, tomatoes, sprouts, and blue cheese as a salad. Yum!
I am the only person in my house that likes Black Bean Soup. So when I make it, I don’t want a huge pot since I will be sick of it before I can finish it. Every recipe I find seems to call for dried beans and makes way too much. I wanted to see if I could make a simpler batch.
On Sunday, I made myself a small batch that portioned out perfectly for lunches during the week. Honestly, I did not plan on making this ahead of time. It was more looking in the pantry to see what I had and what I could make. I typically keep canned beans on hand and had the tomatoes and chilies just in case. Everything (except the dried cilantro) came from Aldi, so it was a cheap meal that has saved me the cost of lunches for a whole week. Win!
I will caution that I like spicy food. This has quite a kick to it. So if you follow the recipe exactly, be advised. I also did not account for the saltiness of the chips. Different brands might have different levels of salt. This is not exactly a dump soup recipe. Be aware that the same ingredients were added in stages in some places. However, it took under 30 minutes to make. It gave me enough for six servings. Plus everything came from my pantry!
My son even tried it, but it was too spicy for his tastes. You could leave out the chilies and just use tomatoes if you wanted something a little milder.
- Immersion Blender
- Large Spoon
- Measuring Spoons
- 3 12oz cans Black Beans
- 1 10oz can Tomatoes & Green Chilies
- 2 cups Chicken Broth
- 1 tbsp Olive Oil
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Chili Powder
- 1/4 tsp Cumin
- 1/4 tsp Black Pepper
- 1 tbsp Dried Minced Onion
- 1 tbsp Sea Salt
- 2 tbsp Salsa
- 2 tbsp Dried Cilantro
- Shredded Cheddar Cheese (optional)
- Sour Cream (optional)
- Tortilla Chips (optional)
- Lime Juice (optional)
- In the Instant Pot, dump chicken broth, tomatoes and green chilies, all dry seasoning except for 1 tbsp dried cilantro, and 2 of the cans of black beans together. Set on Soup for 10 minutes.
- When soup is done, carefully release the vent on your Instant Pot. There will be a lot of steam, so be careful not to burn yourself.
- Take your immersion blender and carefully blend your ingredients together. Again, be careful! This is very hot. Don’t burn yourself!
- Add your salsa and the last can of beans. Stir. I like the texture this adds. Also add that last tbsp of dried cilantro. I love cilantro, so the more the better for me.
- Serve your soup with crushed tortilla chips, cheddar cheese, and a dollop of sour cream. You could also add a squirt of lime juice if you have it. Enjoy!