Instant Pot Boiled Eggs- A Perfect way to Start

Boiled eggs in the Instant Pot are a perfect way to get started with your Instant Pot.  If you’re like I was in the beginning, you’re just a little bit nervous.  Starting with a simple recipe like this will make you feel confident when they turn out perfectly……or at least it did me!

Instant Pot Boiled Eggs

I didn’t come up with this on my own.  Thank you to Pinterest for helping me to find this recipe for Boiled Eggs in the Instant Pot from Heather at Passion for Savings.  Definitely go check out her blog.

A little bit about these eggs:

  • I think these are technically steamed rather than boiled but they turn out better than I ever made by boiling because they’re all consistently cooked with the pressure.
  • They peel sooooo much easier than the ones I’ve made boiling.
  • They save me a ton of money because I had been buying the boiled eggs from Sam’s Club- two dozen for $8.78.  Now I can buy a two 18-packs for $5.86 and cook one almost as fast and for a fraction of the cost.  When I’m on Weight Watchers, boiled eggs are a go-to snack and breakfast food because they’re so healthy, easy, and fast.
  • I cooked 18 at a time but could’ve easily done two dozen the same way.
  • Some of the eggs cracked- making them a little “uneven” looking but they taste the same.  I’m assuming that this happened because they had small cracks that I didn’t see before I cooked them.

At this point you’re probably ready for me to tell you the recipe.  Here it is, even though it’s really too simple to even be considered a recipe!

Ingredients:

  • 1-2 dozen eggs
  • 1 Cup Cold Water

Directions:

  • Put your trivet in the Instant Pot and gently put the eggs on it, stacking them as necessary.
  • Add 1 Cup of cold water to the bottom of the Instant Pot
  • Secure the lid and set the valve to seal
  • Cook on Manual for 8 minutes
  • Allow the eggs to Natural Release for 2 minutes and then Quick Release
  • Quickly remove the eggs to an ice bath to cool off
  • Peel and store in an airtight container in the refrigerator for up to one week.

Now you can enjoy your boiled eggs.  Happy Instant Potting!

Sweet Saturday: In the Kitchen

Today was a great day with the girls. They love to “pay kitten” (aka Play Kitchen). They’re very creative and I only had to retrieve one chewed up plastic French fry from Kate’s mouth. I call that a success.

People often ask if they get along well. And I always answer with “Eh.” Their personalities are very much their own, as are their looks but on occasion we will catch a few super sweet moments between the two sisters when they think no one is watching.

And it warms my heart!

As you can see, we moved their rooms around so that they now have Anna’s kitchen and table that she’s “too big for” now. If it didn’t make these two so happy that might make me a bit sad. Such is life!

Downstairs in the real kitchen, I’ve almost made it a whole week back on Weight Watchers. My goal is to get healthy and fit back into my old clothes, at least the few pre-twin pieces left after last year’s KonMari-phase cleared out my closet of anything that “I didn’t love.”

This year I’m not doing resolutions since last year failed so miserably. I think the Balanced app is a great idea but took too much time. I quit about a month in.

In 2018, I’m just trying to get back on track with goal setting and one of my goals is to get healthy. Weight Watchers has been good to me before. I lost 40 lbs in college.

And now I get to lose it all over again. What a great opportunity (typed in very sarcastic tone)! The good things is, Weight Watchers seems to have done some good updates and the app is super user friendly.

I’ll probably be finding all kinds of tricks to eat as much as I can for as little points as I can so stay tuned!

P.S. If anyone has any tips on replacing tasty coffee creamers with a low point alternative, PLEASE let me know!

Red, White, and Blue Pico de Gallo

It’s just not Independence Day if you don’t make something red, white, and blue. I scoured Pinterest, looking for a healthy patriotic dish that wasn’t a dessert. I happened upon this recipe for Blueberry, Strawberry & Jicama Salsa by Maria and Josh of Two Peas and Their Pod. 

It immediately jumped out at me because of how different it is. And, I’ll admit, I was a Jicama virgin until today but I’m loving its crunchy texture. 

I didn’t follow the exact recipe above because it is Independence Day and I am free to do things my way. Or, more likely, I just didn’t want to follow their exact measurements. 

Ingredients:

  • 1 lb fresh strawberries, diced
  • 1 lb fresh blueberries 
  • 1 jicama (mine was almost 1 lb), diced
  • 1/4 cup red onion, finely chopped
  • 2 jalapeños, seeded and finely chopped   
  • 3/4 cup Cilantro, chopped 
  • Juice of 2 small limes

Directions:

Mix everything in a large bowl. Serve either cold or room temperature. 

It’s great with chips but I paired it with pan-fried tilapia and grilled corn on the cob.

Garen really liked it and so did I. He said that the cilantro, pepper and lime offset the sweetness of the fruit very well. He even liked it with fish, even though he’s not a huge fish fan. He requested it for dinner tomorrow night so it must be good. 

Baked Parmesan Crusted Zucchini

I love zucchini any way it’s cooked. Growing up, my Grammy made the best fried zucchini. My mouth waters just remembering it. 

I rarely make it because the frying isn’t all that healthy and it’s also kind of a pain. I decided to take a stab at doing an oven baked, slightly-altered version with some fresh Parmesan and bread crumbs that I needed to get rid of.  Ingredients:

  • 2 Tbsp butter
  • 4-5 zucchini, sliced thinly lengthwise 
  • 1 cup garlic bread crumbs
  • 1/2 tsp pepper 
  • 1/2 cup shredded parmesan 

 
Instructions:
Preheat over to 425. Spray a large baking sheet or pan. (I also cover mine in foil because I’m lazy and it’s an easier cleanup) Melt butter. Slice zucchini thinly lengthwise. Toss in a large bowl with the melted butter. 

In a separate bowl, mix the breadcrumbs, pepper, and cheese. Dip and coat each strip of zucchini in the mixture. Lay them on the pan in a single layer. Bake for about 20-25 minutes or until they brown. If you want some good color, use the broiler for a few minutes. 

 
It isn’t the same as Grammy’s fried zucchini but it was prett tasty….and much healthier. It went well with Sriracha Honey Chicken and a salad. 

What’s your favorite zucchini recipe?

Spicy Zucchini Spaghetti with Turkey Meatballs

I’ve been planning to cook zucchini spaghetti for two months and never have actually done it, despite it being on the menu. Tonight I finally did since I had plenty of zucchini in the fridge to be used.  

 I went into this not having a plan but I  knew that I had to use whatever I had at the house because it was too late for a grocery run. I also felt like whatever I cooked needed some good spice, which is why I decided not to go with a traditional Italian spaghetti sauce.   

Since I had a Pei Wei salad for lunch today, I knew tonight called for light meat. I just happened to have a Sam’s Club size bag of turkey meatballs that I figured would be a perfect addition to the zucchini spaghetti.   

Ingredients:

  • Frozen turkey meatballs, about 30
  • 1 can crushed tomatoes 
  • 1 can diced tomatoes with chilies (Rotel)
  • 5 zucchini, make into noodles 
  • 1 tbsp garlic salt 
  • 1 tsp red crushed pepper flakes 
  • 1 tsp black pepper 
  • Parmesan cheese, about 1/4 cup

Instructions:

Put Frozen meatballs, crushed tomatoes, and drained Rotel into a big pan. Add spices and mix well. Simmer for 20 minutes. While that cooks, make your zucchini noodles. After 20 minutes, add noodles and mix well so they are coated with the sauce. Cook for another 10 minutes on low. Sprinkle with Parmesan cheese and serve hot.  

It turned out pretty well. A few things worth noting:

  • It’s pretty spicy. If you don’t like things that hot I suggest using mild Rotel and omitting the red pepper flakes. 
  • The sauce will seem thick but the juices from the zucchini thin it out nicely. 
  • You could substitute another meat easily. Garen suggested Italian sausage but I’m not a fan. 
  • If you use turkey or another light meat, it should be pretty healthy, although I didn’t calculate the nutrition facts to check. 
  • I used my Veggetti noodle maker. There are different brands that do the same thing. I’ve had this a while and it works well enough. 
  • You could use this sauce for almost anything. It’s fast, easy, and flavorful.