#fillingdinner

A hearty and tasty beef bolognese pasta sauce that is easy to make in the Instant Pot. Great for a quick and filling dinner!

Ingredients: 1 lb ground beef. 1 onion, finely chopped. 2 cloves garlic, minced. 1 carrot, finely chopped. 1 celery stalk, finely chopped. 1 can 28 oz crushed tomatoes. 1/2 cup beef broth. 2 tbsp tomato paste. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp dried thyme. Salt and pepper to taste. 1 lb pasta of your choice. Fresh parsley, chopped for garnish.

Instructions: Set Instant Pot to saut mode and add ground beef. Cook until browned, breaking it apart with a wooden spoon. Add onion, garlic, carrot, and celery. Saut until vegetables are softened, about 5 minutes. Stir in crushed tomatoes, beef broth, tomato paste, oregano, basil, thyme, salt, and pepper. Close and seal the Instant Pot. Cook on manual high pressure for 10 minutes, then quick release the pressure. Meanwhile, cook pasta according to package instructions. Open the Instant Pot and stir the sauce. Serve over cooked pasta, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Stuffed Portobello Puttanesca Burgers are a hearty and flavorful vegan dish. The mushrooms are filled with a garlicky white bean mixture that has strong flavors from capers, olives, and sun-dried tomatoes. Great for a filling dinner!

Ingredients: 4 large Portobello mushrooms. 2 cups cooked white beans. 4 cloves garlic, minced. 1/4 cup chopped black olives. 1/4 cup chopped sun-dried tomatoes. 2 tablespoons capers. 2 tablespoons chopped fresh parsley. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Remove the stems from the Portobello mushrooms and gently scrape out the gills with a spoon to create a hollow center. In a mixing bowl, mash the cooked white beans with minced garlic, chopped black olives, sun-dried tomatoes, capers, parsley, olive oil, salt, and pepper. Stuff each Portobello mushroom with the white bean mixture, pressing down gently to pack it in. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through. Serve hot, optionally topped with additional chopped parsley and a drizzle of olive oil.

Prep Time: 15 minutes

Cook Time: 25 minutes

The Mushroom-and-Swiss Sliders are full of tasty things: juicy beef patties, melted Swiss cheese, sauted mushrooms, and a spicy kick from the fry sauce. Great for a big group or a filling dinner during the week!

Ingredients: 1 lb ground beef. Salt and pepper to taste. 12 slider buns. 12 slices Swiss cheese. 2 cups sliced mushrooms. 2 tablespoons butter. 1/2 cup mayonnaise. 2 tablespoons ketchup. 1 tablespoon Sriracha sauce. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon onion powder. 1/2 teaspoon cayenne pepper. 1/4 cup vegetable oil for frying.

Instructions: Warm up the pan or grill over medium-high heat. Make 12 small patties out of the ground beef that are all the same size. Add pepper and salt. About two to three minutes on each side, or until cooked through, on a grill or in a skillet. Put a slice of Swiss cheese on top of each patty to melt in the last minute of cooking. Warm up the butter in a different pan over medium-low heat while the patties are cooking. Add the sliced mushrooms and cook for 5 to 7 minutes, until they are soft. Take a small bowl and mix together cayenne pepper, garlic powder, paprika, onion powder, Sriracha sauce, and mayonnaise. This will make the spicy fry sauce. Put vegetable oil in a deep skillet and heat it over medium-high heat. Slider buns should be fried for about one to two minutes on each side, until they are golden brown and crispy. Put paper towels down to dry. Put a cooked patty on the bottom half of each bun to make sliders. Add sauted mushrooms and a bit of spicy fry sauce on top. Put the top half of the bun on top. Serve the sliders hot with extra spicy fry sauce on the side. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious and hearty salad featuring crispy baked fries, seasoned carne asada beef, and a medley of fresh toppings. Perfect for a satisfying meal!

Ingredients: 1 pound carne asada beef, thinly sliced. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 4 cups crispy baked fries. 2 cups shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onions. 1/2 cup sliced black olives. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. 1/4 cup salsa. 1 lime, cut into wedges.

Instructions: Start by heating the oven to 400F 200C. Cut the carne asada beef into thin slices and put them in a bowl. Add the olive oil, chili powder, cumin, salt, and pepper. Make sure the spices cover all of the beef. Put the seasoned beef on a baking sheet and bake it for 10 to 12 minutes, or until it's done the way you like it. Put the crispy baked fries on a large serving platter while the beef is baking. Remove the beef from the oven and let it cool down a bit when it's done. Then cut it up into small pieces that you can easily eat. Spread the sliced beef out evenly on top of the fries. Add chopped fresh cilantro, diced tomatoes, diced red onions, sliced black olives, and shredded cheddar cheese to the top of the beef and fries. Spread salsa and sour cream on top of the salad. For an extra flavor boost, serve the salad with lime wedges on the side. Have fun with your Baked Corn On The Cob Salad!

Prep Time: 15 minutes

Cook Time: 12 minutes

Steak and potato kebabs are a tasty and filling thing to grill. For a balanced and filling meal, potatoes, bell peppers, onions, and tender sirloin steak that has been marinated in a tasty mixture are skewered.

Ingredients: 1 pound sirloin steak, cut into 1-inch cubes. 4 medium potatoes, peeled and cut into 1-inch cubes. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon cumin. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, whisk together olive oil, soy sauce, minced garlic, paprika, cumin, salt, and pepper to create the marinade. Place the sirloin steak cubes in a resealable plastic bag or shallow dish, and pour half of the marinade over the steak. Seal the bag or cover the dish, and marinate the steak in the refrigerator for at least 30 minutes, or preferably, overnight for maximum flavor. In a separate bowl, toss the potato cubes with the remaining marinade until evenly coated. Allow them to marinate for at least 30 minutes. Preheat your grill to medium-high heat. Thread the marinated steak cubes, marinated potato cubes, red bell pepper chunks, yellow bell pepper chunks, and red onion chunks onto the soaked wooden skewers in an alternating fashion. Brush the assembled kebabs with any remaining marinade from the bowl. Place the kebabs on the preheated grill and cook for about 10-12 minutes, turning occasionally, or until the steak is cooked to your desired level of doneness and the potatoes are tender and slightly crispy on the outside. Remove the kebabs from the grill and let them rest for a few minutes before serving. Serve the Steak and Potato Kebabs hot with your favorite dipping sauce or a side salad.

Prep Time: 45 minutes

Cook Time: 15 minutes

In this salmon burger with creamy avocado and a kick of wasabi, you'll find a wonderful mix of flavors. Great for a quick and filling meal!

Ingredients: 400g fresh salmon fillets, skin removed. 1 ripe avocado, mashed. 1 tablespoon wasabi paste. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 2 tablespoons breadcrumbs. 1 egg, beaten. Salt and pepper to taste. 4 burger buns, toasted. Lettuce leaves, for serving. Sliced tomatoes, for serving. Thinly sliced red onion, for serving.

Instructions: Put the salmon fillets in a food processor after cutting them up into small pieces. In a food processor, mix together wasabi paste, soy sauce, sesame oil, breadcrumbs, an egg that has been beaten, salt, and pepper. Pulse the mixture until it's mostly smooth but still has some chunks. Split the mixture in half and shape each half into a burger patty. Put a grill pan on medium heat and oil it a little. For three to four minutes on each side, or until done, cook the salmon patties. Toasted the burger buns until they are just barely golden. On the bottom half of each bun, add more mashed avocado. Put a salmon patty that has been cooked on top of the avocado. Add lettuce, tomato slices, and red onion slices on top. Put the top half of the bun on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

The Instant Pot Bacon Mac & Cheese is rich and creamy, making it a great choice for a quick and filling meal. It is a family favorite because it has both cheesy goodness and savory bacon chunks.

Ingredients: 1 lb macaroni pasta. 4 cups water. 1 tsp salt. 2 cups shredded cheddar cheese. 1 cup shredded mozzarella cheese. 1 cup milk. 1/2 cup heavy cream. 1/2 cup cooked bacon pieces. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley optional.

Instructions: Fill the Instant Pot with water and salt. Then add the macaroni. Put the lid back on and set the valve to seal. Put the food through 4 minutes of high pressure. Let go of the pressure quickly, and then carefully open the lid. Add milk, heavy cream, cheddar cheese, and mozzarella cheese. Mix until the cheeses melt and the sauce is smooth. Add the cooked bacon pieces. If you want, you can serve it hot with grated Parmesan cheese and chopped parsley on top.

Prep Time: 5 minutes

Cook Time: 10 minutes

The honey mustard burgers on top of the creamy veg mash are a great mix of sweet and savory tastes. The honey mustard sauce gives the juicy beef patties a tangy kick, and the vegetable mash makes the base hearty and healthy. Great for a filling dinner!

Ingredients: 1 lb ground beef. 1/4 cup breadcrumbs. 1/4 cup honey mustard sauce. 1/2 tsp salt. 1/2 tsp black pepper. 4 burger buns. 1 cup mashed potatoes. 1 cup mixed vegetables carrots, peas, and corn. 1/4 cup milk. 2 tbsp butter. Lettuce leaves and tomato slices for garnish.

Instructions: In a bowl, combine ground beef, breadcrumbs, honey mustard sauce, salt, and black pepper. Mix well. Divide the mixture into 4 equal portions and shape them into burger patties. Heat a grill or a pan over medium-high heat. Cook the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. While the burgers are cooking, prepare the veggie mash. Boil the mixed vegetables until tender, then drain them. In a separate pot, heat the mashed potatoes, milk, and butter over low heat. Mash them together until creamy and smooth. Mix the boiled vegetables into the mashed potatoes to create the veggie mash. Toast the burger buns on the grill or in a toaster until they are slightly crispy. Assemble the burgers by placing a lettuce leaf and tomato slice on the bottom half of each bun. Top with a burger patty and a generous scoop of veggie mash. Spread extra honey mustard sauce on the top half of the buns, then place them on top of the assembled burgers. Serve the Honey Mustard Burgers on Veggie Mash hot, and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes