family favorite

This Instant Pot ONE POT Pork Tenderloin is your next family-favorite meal!!  The ultimate multitasking, one pot fast meal for your family.

Instant Pot One Pot Pork Tenderloin With Creamy Mushroom Gravy And Butternut Squash Mashed Potatoes

Package Pork Tenderloin,

Butternut Squash, diced

C. Russet Potatoes, washed, peeled, and diced

Mushrooms,

Package North Shore Flavor’s Yankee Pot Roast seasoning,

T. Garlic

C. Beef

T. Soy Sauce

T. Cornstarch

T. Heavy Cream

Salt and Heavy Cream for potatoes, to taste

Olive Oil or butter

Instant Pot ONE POT Pork Tenderloin with Creamy Mushroom Gravy and Butternut Squash Mashed Potatoes

Preheat the Instant Pot on HIGH Saute.

Combine the potatoes and butternut squash into an...

Combine the potatoes and butternut squash into an ovenproof bowl that will fit into the Instant Pot. You may do all squash, all potatoes, all sweet potatoes, all turnips, or a mix of any of the above! Cover with foil.

Cut the pork tenderloin pieces into four even...

Cut the pork tenderloin pieces into four even pieces (8 pieces total).

Season the meat with about half of the...

Season the meat with about half of the Yankee Pot Roast seasoning, or, liberally with pepper, rosemary, garlic, and thyme.

Add oil to the hot pot.

Sear each piece of pork, about 3 minutes...

Sear each piece of pork, about 3 minutes per side. Remove from the pot (You may have to do this in batches).

Add about a tablespoon more butter, and saute...

Add about a tablespoon more butter, and saute the mushrooms, minced onion or onion flakes (if using your own blend), and garlic until browned and fragrant.

Add hot beef broth, soy sauce, and the...

Add hot beef broth, soy sauce, and the rest of the seasoning blend. Scrape the pot to get all the flavor into the broth (Using hot liquid helps your pot come to pressure much faster).

Return the meat to the pot.

Stack a trivet/rack into the Instant Pot, on...

Stack a trivet/rack into the Instant Pot, on top of the meat.

Stack the bowl of squash/potatoes on top of...

Stack the bowl of squash/potatoes on top of the trivet/rack.

Lock the lid, turn the knob to SEALING.

Cook on manual high pressure for 20 minutes.

When pressure cooking has completed, carefully release the...

When pressure cooking has completed, carefully release the pressure (a quick release), or allow a natural pressure release (whatever you have time for).

Remove the bowl of potatoes with an oven...

Remove the bowl of potatoes with an oven mitt. If there’s a lot of liquid in the bowl, strain it out.

Mash the potatoes in the bowl with butter,...

Mash the potatoes in the bowl with butter, heavy cream/milk, and salt to taste.

Remove the meat onto a serving platter to...

Remove the meat onto a serving platter to rest for a couple minutes. Slice into 1/2 inch pieces, if desired.

Set the Instant Pot to HIGH Saute.

Taste the broth and add more soy sauce,...

Taste the broth and add more soy sauce, beef/chicken bouillon, pepper, garlic, or seasoning to taste.

Combine the cornstarch and heavy cream to make...

Combine the cornstarch and heavy cream to make a paste.

When the liquid comes to a boil, whisk...

When the liquid comes to a boil, whisk the heavy cream mixture into the gravy to thicken.

Turn off the Instant Pot/remove from heat immediately...

Turn off the Instant Pot/remove from heat immediately and serve. Enjoy with Instant Pot Cranberry Sauce or Instant Pot Steamed Broccoli

These savory mushrooms compliment any meal.

Slow Cooker Ranch Mushrooms

mushrooms

butter

Ranch dressing mix

Wash mushrooms and remove tough stems.

Place mushrooms in slow cooker.

Top with pats of butter.

Sprinkle ranch seasoning over mushrooms and butter.

Cover and cook on high for 3 hours. Stir occasionally.

Broccoli Cheese Casserole is the perfect side dish to any meal. Easy to prepare, tastes delicious and is a crowd pleaser! A family favorite recipe!

Broccoli Cheese Casserole

broccoli

chicken soup

mayonnaise

eggs, slightly beaten

onion

salt

pepper

cheddar cheese

sleeve of Ritz crackers, crushed

Preheat oven to 350*F

Place broccoli in a steaming basket on stove...

Place broccoli in a steaming basket on stove and steam for 5 minutes or until broccoli is tender to a fork.

Remove broccoli from stove and chop into bite...

Remove broccoli from stove and chop into bite sized pieces. Place into a medium size mixing bowl.

Add to broccoli, soup, mayonnaise, butter, eggs, onion,...

Add to broccoli, soup, mayonnaise, butter, eggs, onion, salt and pepper. Mix well.

Add 3/4 cup of cheese to broccoli mixture...

Add 3/4 cup of cheese to broccoli mixture and mix well.

Pour entire contents into an 8x8" square baking...

Pour entire contents into an 8x8" square baking dish.

Top with remaining 3/4 cup of cheese and...

Top with remaining 3/4 cup of cheese and Ritz crackers.

Bake for 30 minutes or until cheese is...

Bake for 30 minutes or until cheese is melted and top is golden.

https://mediavine-res.cloudinary.com/video/upload/cvqusuj8zvlvc0hbljc5.mp4

This simple Cheesy Broccoli Casserole is a classic crowd pleaser. Whether you are looking for a delicious Thanksgiving side dish, or are dreaming of a creamy casserole to have on hand throughout the week, this easy family favorite is the perfect addition to your menu!

Roasted Tomatillo Chicken Enchiladas covered in a luscious sauce and baked to cheesy perfection. This super easy recipe will keep you coming back for more!

Roasted Tomatillo Chicken Enchiladas

jalapeños

garlic (peeled)

onion (small, peeled)

cilantro (packed)

tsp cumin

garlic powder

chicken broth (low sodium)

sour cream

cheese (monterrey jack, shredded)

salt and pepper

vegetable oil

chicken (shredded)

10-12 corn tortillas

cheese

Preheat oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil. Roast tomatillos, jalapeños, onion and garlic cloves for 30 minutes, flipping midway to avoid excessive charring. Remove from oven and let it cool for 10 minutes. Add roasted ingredients to a food processor with cilantro and spices, and blend until smooth. Add salt and pepper to taste.

Reserve 1/2 cup of sauce. Pour the remaining sauce and chicken broth into a large skillet over medium heat. Allow to simmer for 3 minutes. Add shredded cheese and sour cream, and mix well until combined, allowing to simmer for an additional 3 minutes. Remove from heat and set aside.

For the Roasted Tomatillo Sauce:

Lower oven temperature to 350 degrees. In a small skillet, add vegetable oil over medium heat. Once warmed, add one tortilla at a time, leaving submerged for 5-7 seconds. Remove and place on a paper towel-lined plate.

In a large bowl, combine shredded chicken, 1 cup shredded cheese, and reserved 1/2 cup tomatillo sauce. Add two heaping tablespoons of the mixture to each tortilla, and tightly wrap them and place each in a 9 x 13 baking dish, seam side down.

Once all enchiladas are wrapped tightly, pour the roasted tomatillo sauce over the prepared baking dish. Sprinkle with remaining 1 cup of shredded cheese and bake for 10-12 minutes, or until cheese is melted and bubbly. Remove from oven and enjoy immediately.

For the Enchiladas:

Chicken Broccoli Rice Casserole is delicious, filling, frugal, and freezer-friendly! It&#39;s the perfect family-friendly meal for busy weeknights when you just want to defrost something and bake it ASAP.

Chicken Broccoli Rice Casserole

rice

chicken (chopped

broccoli (lightly

cream of mushroom soup (14 oz each)

chicken soup (14 oz each)

tsp pepper

In a large bowl, combine all ingredients and mix well.

Divide mixture into 4 ziptop freezer bags. Label and seal them tightly.

Freeze the bags flat.

Thaw one bag overnight (or for 8 hours) in the refrigerator.

Dump the contents of the bag into a greased casserole dish (one bag fills an 8×8″ pan; two bags fills a 9×13″ pan)

Sprinkle with additional shredded cheese, if desired.

Bake at 350ºF for 25-30 minutes, or until heated through and bubbly.

TO COOK:

Olive Garden Chicken Scampi is a hearty pasta with colorful bell peppers, red onions and crispy chicken tenders. All served in a creamy sauce with lots of fresh herbs and garlic!

Olive Garden Chicken Scampi Copycat

olive oil

lbs chicken tenders (or thinly sliced chicken breast

flour

Italian seasoning

tsp black pepper

lb angel hair pasta (cooked al dente)

red bell pepper

yellow bell pepper

green bell pepper

tbsp butter

garlic (minced)

chicken broth (store bought or homemade)

dry white wine (or sub with chicken broth)

heavy cream

salt (or

Parmesan cheese (grated)

basil (finely chopped)

parsley (finely chopped)

In a large shallow dish, combine the flour, salt, pepper and Italian seasoning. Mix until evenly combined.

Coat the chicken tenders in the flour mixture, shake off the excess flour.

In a large cast iron skillet or frying pan, add 2 tbsp of oil and heat over medium high heat. Pan fry the chicken for 2-3 minutes per side, or until browned and cooked through (internal temperature 165°F). Transfer the cooked chicken to a plate and cover with foil to keep warm.

Prepare the Chicken

As the chicken is cooking, bring a large pot of salted water to a boil. Cook the angel hair pasta according to package direction until al dente. Reserve one cup of pasta water, drain the pasta and set aside.

Wipe the large skillet clean with a paper towel. On medium heat, add 1 tbsp of oil. Add in the sliced peppers and red onion. Sauté for 3-4 minutes, stirring often.

Add the butter and minced garlic to the pan and pan fry for an additional 1-2 minutes, or until all of the vegetables are tender.

Pour the wine into the pan and scrape the bottom of the pan to remove any browned bits. Pour in the chicken broth. Cook on medium heat for 2 minutes.

Add in the cream, salt and Italian seasoning and bring to a light boil, stirring frequently.

Reduce the heat to low and add the cooked pasta. Mix until evenly coated in the sauce. Cook for 1-2 minutes. If needed, add in a splash of the reserved pasta water to thicken the sauce.

Once the sauce has thickened add the chicken on top of the pasta.

Garnish with grated parmesan cheese, chopped fresh basil and parsley. Serve and enjoy!

Prepare the Pasta and Sauce

Entire family loved this recipe! Absolutely delicious! Recipe was easy to follow and took less than 30 minutes to prepare!

This was so good! 2lbs of chicken was too much, so next time I’ll use 1lb and cut way down on the flour/ seasoning mix bc I had quite a bit leftover. I’m not sure I used a “dry” wine - I used a Pinot Grigio bc that’s what was sitting in my fridge. Definitely will make again!

I made this tonight for my sister and her husband.  Winner for sure!   I will definitely make this again.  Thanks for the recipe

My favorite kind of recipe, easy and delicious!  I made it exactly per the recipe instructions.  No tweaks needed.  ❤️

This is by far so much tastier than Olive Garden's! I love one pan meals and this is going to be a regular now.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1664899337/nu0mivjsthb5bs1vmjhe.mp4

Olive Garden Chicken Scampi Recipe

Experience the delightful blend of chocolate and pecans with this Texas Chocolate Pecan Pie, a must-try dessert for any occasion.

Indulgent Texas Chocolate Pecan Pie That Everyone Will Love

All-Purpose Flour (or gluten-free flour)

Salt

Unsalted Butter (or margarine/plant-based butter)

Granulated Sugar (or brown sugar)

Ice Water (keep chilled)

Light Corn Syrup (or maple syrup)

Brown Sugar (or coconut sugar)

Unsweetened Cocoa Powder (or Dutch-processed cocoa)

Eggs (or flax eggs

Vanilla Extract (or almond extract)

Pecan Halves (or walnuts/hazelnuts)

Semi-Sweet Chocolate Chips (or dark chocolate)

Prepare the Pie Crust: In a mixing bowl, combine all-purpose flour, salt, and granulated sugar. Cut in cold unsalted butter until the mixture resembles coarse crumbs, then stir in ice water until the dough forms a disk. Chill for at least 30 minutes to let it set.

Preheat the Oven: While the dough chills, preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you're ready to bake.

Roll Out the Dough: After chilling, roll the dough on a floured surface to fit your 9-inch pie pan. Don't forget to prick the bottom with a fork to prevent bubbling!

Prepare the Filling: In a large bowl, whisk together light corn syrup, brown sugar, unsweetened cocoa powder, and large eggs until smooth. Mix in vanilla extract, pecans, and semi-sweet chocolate chips until everything is well combined.

Assemble and Bake: Pour the luscious filling into your prepared crust, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until the edges are firm and the center is slightly jiggly—it will set as it cools.

Cool and Serve: Once baked, allow the pie to cool on a wire rack for at least 2 hours. This cooling period will help achieve clean slices that showcase the delicious filling.

How to Make Texas Chocolate Pecan Pie

Top 7 family favorite recipes from across the web

The most viewed family favorite recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot One Pot Pork Tenderloin...

Slow Cooker Ranch Mushrooms

Broccoli Cheese Casserole

Roasted Tomatillo Chicken Enchilada...

Chicken Broccoli Rice Casserole

Olive Garden Chicken Scampi Copycat

Indulgent Texas Chocolate Pecan Pie...

Top 7 family favorite recipes from across the web

The most viewed family favorite recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot One Pot Pork Tenderloin...

Slow Cooker Ranch Mushrooms

Broccoli Cheese Casserole

Roasted Tomatillo Chicken Enchilada...

Chicken Broccoli Rice Casserole

Olive Garden Chicken Scampi Copycat

Indulgent Texas Chocolate Pecan Pie...

The most viewed family favorite recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine