Mint chocolate chip ice cream is childhood favorite of mine and I love being able to make it at home whenever I’m craving it. Using the Ninja Creami makes it so easy and there’s enough for my whole family when I make a single batch. We love our Ninja Creami Deluxe and recommend it as a great buy in general, but especially for those with food allergies.

Whether you prefer classic dairy ingredients or need a dairy-free alternative, this recipe is easy to customize while keeping that signature flavor intact.

One of the best things about making this ice cream at home is controlling the ingredients, adjusting the sweetness, tweaking the level of mint, or even experimenting with different types of chocolate mix-ins – I LOVE mint cookies and cream.

We were even able to make mint chocolate chip ice cream with mini chocolate chips in the new Ninja Swirl by Creami as well.

Mint Chocolate Chip Ice Cream Ingredients

• Whole milk: Use full-fat Oatly for a dairy-free option.
• Heavy cream: Swap with Country Crock plant cream for a dairy-free version.
• Granulated sugar: We recommend superfine sugar as it dissolves more easily.
• Peppermint extract: You can use 3/4 to 1 teaspoon depending on how much mint you prefer.
• Chocolate chips: We recommend using mini chocolate chips or shaving your own chocolate.
• Food dye: We use Watkins for a food dye free alternative.

How to Make Mint Chocolate Chip Ice Cream

In a mixing bowl, whisk together the whole milk, heavy cream, sugar, and peppermint extract until the sugar is fully dissolved. Add a few drops of green food dye if desired.

Pour the mixture into a CREAMi pint and secure the lid. Freeze for at least 24 hours.

Remove the lid and place the pint into the outer bowl. Attach the creamerizer paddle to the outer bowl lid, secure the lid assembly, and lock it onto the motor base.

Twist the handle to the right to raise the platform. Select the ICE CREAM function to process the frozen base.

Next, add in the mini chocolate chips and select the MIX-IN function.

Scoop and serve immediately.

Recipe Tips and Notes

• For a dairy-free version, use full-fat oat milk and plant-based heavy cream.
• If the ice cream is too firm after freezing, let it sit at room temperature for a few minutes before serving.
• You can also swap chocolate chips for chocolate shavings or chunks for a different texture. We also like to use oreos for Mint Cookies and Cream.
• Store any leftovers in the CREAMi pint with the lid secured and re-spin as needed before serving.

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Mint Chocolate Chip Ice Cream

Homemade mint chocolate chip ice cream in the Ninja Creami Deluxe or Ninja Swirl! Make dairy or dairy free for those with food allergies.

Course Dessert

Cuisine American

Keyword mint chocolate chip ice cream, ninja creami ice cream

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Freezing Time 1 day day

Total Time 1 day day 7 minutes minutes

Servings 4 servings

Calories 218kcal

Author Courtney

Ingredients

• 1 cup whole milk full fat oatly for dairy free
• 3/4 cup heavy cream country crock plant cream for dairy free
• 1/3 cup granulated sugar super fine
• 3/4 teaspoon peppermint extract
• 1/4 cup chocolate chips for mix-in
• food dye optional

Instructions

• In a mixing bowl, whisk together the whole milk, half and half, sugar, and peppermint extract until the sugar is fully dissolved. You can use a drop or two of green food dye if desired.
  1 cup whole milk, 3/4 cup heavy cream, 1/3 cup granulated sugar, 3/4 teaspoon peppermint extract, food dye
• Pour the mixture into a CREAMi pint and secure the lid. Freeze for at least 24 hours.
• Remove the lid and place the pint into the outer bowl. Attach the creamerizer paddle (blade) to the outer bowl lid, secure the lid assembly, and lock it onto the motor base.
• Twist the handle to the right to raise the platform. Select the ICE CREAM function to process the frozen base.
• Using a spoon, create a well in the center of the ice cream, reaching the bottom of the pint. Fill the hole with chocolate chips and run the MIX-IN function.
  1/4 cup chocolate chips
• Scoop and serve immediately.

Video

Notes

• Freezing: Store in the CREAMi pint, sealed with a lid, for up to 2 weeks.
• If too firm, reprocess using the RE-SPIN function or let sit at room temperature for 5–10 minutes.
• Refreezing: Level the ice cream so you can process again later.
• Try using Oreos, or other mix ins for variety.

Nutrition

Serving: 1serving | Calories: 218kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 25mg | Sodium: 59mg | Potassium: 152mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 285IU | Vitamin C: 0.5mg | Calcium: 137mg | Iron: 0.2mg

The post Mint Chocolate Chip Ice Cream appeared first on Courtney's Sweets.

Our family loves stuffed peppers so this slow cooked stuffed pepper soup is a goto when I know I’ll be out or busy for most of the day. It’s a delicious version of stuffed peppers, or should we say, unstuffed peppers?

I know I can have a delicious and hearty soup ready to go by dinner time and just serve with a side salad and some crusty bread.

Slow Cooker Stuffed Pepper Soup Ingredients

• Ground beef: If you don’t like beef or cannot eat it you can also use ground chicken or ground turkey.
• Onion: We go for a yellow or white onion.
• Red bell pepper: Red pepper adds a bit of sweetness.
• Green bell peppers: Offer a slightly bitter, earthy taste, traditional in stuffed peppers.
• Beef broth: You can also use water and beef bouillon. We love better than bouillon for dairy free.
• Petite diced tomatoes: Don’t have a can? Use fresh diced tomatoes.
• Tomato sauce: Ensure there’s no seasonings added.
• Granulated garlic: We love granulated garlic, but you can use powdered in a pinch, just use a little less.
• Parsley: You can add fresh parsley at the end if preferred.
• Salt: You can salt to taste.
• White rice: Long grain rice is our preferred rice for stuffed pepper soup.

How to Make Stuffed Pepper Soup

Brown the beef with seasonings and the chopped onion.

Add all of the ingredients except the rice into the crockpot. Stir well to combine.

Cook on low for 6-8 hours or high for 3-4 hours, allowing the flavors to meld together.

In the last 5-10 minutes of cooking, stir in the cooked rice and mix thoroughly.

Serve once the rice is warmed.

Recipe tips and notes

• Cut prep time by browning beef and then freezing. I love doing this so I can have use it for a quick weeknight dinner. Browning the meat adds a ton of flavor.
• For a lower-carb version, substitute rice with cauliflower rice and stir it in during the last 10 minutes.
• Brown rice can be used instead of white rice for added fiber.
• Add shredded cheese on top before serving for extra richness.

Storage and Reheating Tips

• Refrigerate: Store slightly cooled leftover stuffed pepper soup in an airtight container in the refrigerator for up to 4 days.
• Freeze: Don’t add the rice. Let the soup cool before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and add rice when warming up.
• Reheat: Warm on the stovetop over medium heat until heated through, stirring occasionally. If the soup has thickened, add a splash of beef broth or water. You can also microwave until warm.

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Slow Cooker Stuffed Pepper Soup

Slow cooker stuffed pepper soup is cozy twist on classic stuffed peppers. Packed with beef, bell peppers, and rice in tomato and beef broth.

Course Main Course

Cuisine American

Keyword slow cooker soup, slow cooker stuffed pepper soup

Prep Time 15 minutes minutes

Cook Time 4 hours hours 10 minutes minutes

Total Time 4 hours hours 25 minutes minutes

Servings 6 servings

Author Courtney

Ingredients

• 1 lb ground beef browned and drained
• 1 medium onion diced
• 3 bell peppers diced, any colors
• 2 cups beef broth
• 14.5 oz can petite diced tomatoes
• 14.5 oz can tomato sauce
• 2 teaspoons granulated garlic dividied
• 1 teaspoon parsley
• 1/2 teaspoon salt
• 2 cups white rice cooked, use 1 cup if you prefer less rice

Instructions

• Brown the ground beef with 1 teaspoon granulated garlic, salt, and pepper to taste, once almost browned add in the diced onion.
• Add all of the ingredients into the crock of your crockpot slow cooker.
• Cook on low for 6-8 hours or high for 3-4 hours.
• In the last 5-10 minutes, stir in the rice.
• Serve once the rice is warmed throughout.

Video

Nutrition

Serving: 1serving

The post Slow Cooker Stuffed Pepper Soup appeared first on Courtney's Sweets.

As soon as I saw the Ninja Swirl for preorder on Crate and Barrel I snagged one! It is quite the investment, but if you love ice cream and you love making your own ice cream, you’re going to love this machine!

On our youtube channel we shared a full unboxing, review, cleaning tips, and even made chocolate soft serve and vanilla soft serve. We think the Ninja Swirl is a great buy and that your entire family will really enjoy this new creami gadget.

► BUY THE NINJA SWIRL ► Extra Swirl Pints

We altered two recipes from the recipe booklet to make them safe for our allergens and they turned out delicious. We manage a dairy and nut allergy in our home and even with swaps, the soft serve was SO good! We all preferred the chocolate, but we all naturally prefer chocolate ice cream.

How to use the Ninja Swirl

For an in-depth how to use, please see our Ninja Swirl video in the recipe card below.

The Ninja Swirl is extremely easy to use and if you’re used to the creami, it’s just learning the additional swirl option and attachments.

First you’ll need to prepare your preferred mix and pour it into the swirl container.

Next you’ll need to freeze the mixture for 24 hours. We recommend buying some extra Swirl Pints if you like having ice cream ready to blend.

Once the mixture is frozen, blend in the creami portion by selecting soft serve or scoop. For Swirl, you’ll hit soft serve.

Once it’s blended, you can then place the Ninja Swirl lid onto the Ninja Swirl Pint.

Now you’re ready to dispense the soft serve ice cream.

How to clean the Ninja Swirl

We recommend cleaning the Ninja Swirl removable parts promptly, do not let them sit with residual mixture.

Previous Ninja Creami devices have had see-through lids. The Ninja Swirl does not. Please pay extra attention to these by washing and rinsing after using to prevent ice cream build up in these areas.

While Ninja says the Ninja Swirl is dishwasher safe, I do not feel comfortable using the dishwasher due to the crevices, and the chance of water sitting in the lids, we recommend hand washing all parts.

If there is ice cream remaining in the pint, press the retract button and then press the release button to remove the the swirl pint by turning it counter clockwise.

You can refreeze by using the storage lid but remove the front gasket and rinse to remove any ice cream on the outside.

If there is no more ice cream, you can clean the pint (expand the pint base) and all used removable parts.

For a deeper clean you can remove the rubber gaskets and plunger seals, per Ninja, but we recommend cleaning these each time.

We are unsure how to thoroughly clean and dry the base of the Ninja Swirl pint jar. We are waiting to hear a response from Ninja and will update once we hear back.

All removable parts (not the machine) should be washed with each use.

Comparison to Ninja Creami

I will be doing a full comparison of the Ninja Swirl and the Ninja Creami on my youtube, so be sure to subscribe to stay tuned for that.

So far I’ve noticed that the Ninja Swirl creates a smoother and creamier blend and no need to respin for the two we’ve made. I’ve had to often respin in the Creami Deluxe.

Why you’ll love the Ninja Swirl

This isn’t just another Ninja Creami. It has more options like Fruit Whip, Frozen Custard, Creami Fit, and of course you can make Swirled Soft Serve. It’s extremely easy to clean, very easy to use, and fun for the whole family.

I think it would be great for parties if you have extra pints already made and ready to go in the freezer. It would make a great gift as well if someone has been wanting the Ninja Creami.

You want to control the ingredients in your ice cream. If you have a flavor preference, dietary reasons, food allergies, or intolerances, you can make your own custom blends and enjoy ice cream at home.

Dairy free ice cream is made easy in the Ninja Swirl rather than in something like an ice cream machine. The Ninja Swirl and Ninja Creami make the creamiest blends of ice cream we’ve seen.

This also goes to lower fat and lower calorie blends, they’re creamy and dreamy!

Why you may not love the Ninja Swirl

Cleaning the Ninja Swirl is a big concern for us. Not only is the blending lid for the Ninja Swirl an open system, so is the swirl lid that pushes the ice cream. You’ll need to thoroughly rinse them, wash, rinse, and then shake to remove excess water inside and then air dry.

We found a major issue with the Ninja Swirl pint itself. You cannot clean the black circular piece and you cannot air dry it without it wet stacking or wet nesting. It’s in constant contact with the plastic.

If you’re a scoop and go, you may not need the Ninja Swirl. However if you want the option to swirl, you can scoop or swirl with the Ninja Swirl.

You don’t have the space. It takes up a significant amount of space. It does not fit under our cabinets but we’ve made room in our dining room on our coffee bar.

How to make dairy free ice cream in the Ninja Swirl

We have found that Country Crock Plant Cream is the best alternative to heavy cream.

For whole milk we recommend using Full Fat Oatly.

You can also use full fat coconut milk, but we find that it alters the flavor and isn’t as pleasant as using our recommend swaps.

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Ninja Swirl Soft Serve

Make soft serve ice cream at home with the new Ninja Swirl by Ninja Creami! Chocolate and Vanilla Ice Cream made dairy free or with regular dairy.

Course Dessert

Cuisine American

Keyword ninja swirl ice cream, ninja swirl recipe, ninja swirl soft serve, ninja swirl soft serve ice cream

Prep Time 5 minutes minutes

Freezing Time 1 day day

Total Time 1 day day 5 minutes minutes

Servings 4 servings

Calories 269kcal

Author Courtney

Ingredients

• 1/3 cup super fine granulated sugar to mix easier
• 1 tablespoon instant vanilla pudding mix we used ALDI for dye free
• 1 cup whole milk for dairy free use Full Fat Oatly
• 3/4 cup heavy cream for dairy free use Country Crock plant cream
• 1 teaspoon vanilla extract

Instructions

• In a bowl combine the ingredients and mix until the sugar is dissolved. You can also do this in a blender, but not too high of a speed or you will create too much air bubbles.
  1/3 cup super fine granulated sugar, 1 tablespoon instant vanilla pudding mix, 1 cup whole milk, 3/4 cup heavy cream, 1 teaspoon vanilla extract
• Once the mixture is combined, pour into the Ninja Swirl pints, place on the storage lid and freeze for 24 hours.
• Once the pint is frozen make sure there is no doming of the mixture, it should be flush. If there’s doming, use a spoon to level it out.
• Place the Ninja Swirl pint into the creami holder. Turn on the machine, select soft serve, then ice cream.
• After it’s done processing place the Ninja Swirl lid onto the Ninja Swirl pint. Align the blue on the lid with the blue on the Ninja Swirl machine. Turn it clockwise until it clicks into place.
• To dispense, pull the lever and dispense into your desired cup, bowl, or ice cream cone.
• Freeze any remaining ice cream.

Video

Notes

Nutritional values for the dairy-free version may differ from those of regular milk. The provided nutrition label reflects the regular dairy version, not the dairy-free alternatives.

For chocolate soft serve ice cream do not use the vanilla, use instant chocolate pudding instead of vanilla, and add 3 tablespoons of cocoa powder.

Recipe is slightly adapted from Ninja. Regular granulated sugar was a bit too long to blend in so we highly recommend the super fine and we also didn’t see the need to use an extra tablespoon of heavy cream. 

Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 24g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 59mg | Potassium: 136mg | Fiber: 0.02g | Sugar: 24g | Vitamin A: 755IU | Vitamin C: 0.3mg | Calcium: 105mg | Iron: 0.1mg

The post Ninja Swirl Review appeared first on Courtney's Sweets.

What to Serve with Stuffed Peppers

Stuffed peppers are a complete meal on their own, but ways to serve them that are our favorite is over some rice with some extra tomato sauce.

We like serving them with fresh garlic bread and a side salad as well.

This recipe is especially perfect during pepper season when fresh produce is at its peak. I love adding some fresh rough chopped tomatoes and onions from the garden for extra flavor during the peak season as well.

Whether you’re using homegrown ingredients or store-bought, these stuffed peppers are always a comforting and satisfying dinner! You can even make Instant Pot Stuffed Peppers if you’re looking for that too!

Stuffed Pepper Ingredients

• Green bell peppers: We prefer green bell peppers as the slight bitterness from the green peppers balances out the flavors of the other ingredients. You can also use sweet bell peppers if you prefer.
• Ground beef: Ground beef is the go-to meat for our stuffed peppers, but we’ve also used ground turkey and ground chicken.
• Granulated garlic: Make sure it’s granulated garlic, not powdered garlic, as it has more flavor.
• Black pepper: You can leave it out if desired, but it adds flavor and a mild heat.
• Dried parsley: Enhances the dish with a subtle herbal note.
• Tomato sauce: You can swap this for your favorite marina sauce, but keep out the seasonings if so.
• Granulated Onion: We use this for the tomato sauce to add flavor.
• Kosher salt: You’ll need to use less salt if you’re using table salt.
• Cooked rice: You can use leftover rice or par-cooked rice.

How to Make Stuffed Peppers

Cut the tops off the peppers and remove the seeds. Save the tops for later.

Preheat the oven to 400°F. Place the peppers in a casserole dish or on a sheet pan and bake for 20 minutes.

In a cast iron skillet over medium heat, brown the ground beef. Season with granulated garlic, dried parsley, kosher salt, and black pepper. Stir occasionally until fully cooked.

In a bowl, combine the tomato sauce, granulated garlic, and kosher salt to make the sauce.

Add 1 cup of the cooked sauce and rice to the browned beef. Stir to combine.

Carefully remove the peppers from the oven and stuff them with the beef and rice mixture.

Pour the remaining sauce over the stuffed peppers and place the tops back onto the peppers.

Cover and bake for 30-35 minutes or until the peppers are tender.

Tips and Notes

• Use red, yellow, or orange bell peppers for a sweeter flavor.
• Swap ground beef for ground turkey or plant-based meat for a vegan option.
• You can slice the peppers in half to cut down the cooking time.
• Remove the tops of the peppers and add a sprinkle of freshly grated cheese to the top to add a little more richness. This can be done in the last 10 minutes of cooking.

Storage and Reheating Tips

• Refrigerate: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
• Freeze: For cooked stuffed peppers, place them in an airtight, freezer-safe container and freeze for up to 4 months. To freeze stuffed peppers before baking, wrap them tightly in plastic wrap to prevent freezer burn. You can freeze them individually or in a freezer-safe baking dish. When ready to cook, thaw in the fridge overnight and bake as instructed.
• Reheat: For best results, reheat in the oven. Place stuffed peppers in a baking dish with a few tablespoons of sauce or broth, cover, and bake at 350°F for about 30 minutes until warmed through. Alternatively, you can microwave until warm throughout.

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Stuffed Peppers Recipe

This stuffed peppers recipe is perfect for a weeknight dinner or a freezer-friendly meal, filled with a hearty mix of beef, rice, and tomato sauce.

Course Main Course

Cuisine American

Keyword ground beef stuffed peppers, stuffed peppers

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 460kcal

Author Courtney

Ingredients

Stuffed Peppers

• 6 green bell peppers
• 2 lbs ground beef
• 1 teaspoon granulated garlic
• 1 teaspoon dried parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 cups cooked rice or leftover rice

Tomato Sauce

• 4 cups tomato sauce
• 1 teaspoon granulated garlic
• Kosher salt to taste

Instructions

Stuffed Peppers

• Cut the peppers so the tops can be used, remove the seeds.
  6 green bell peppers
• Bake peppers in casserole dish or on a sheet pan for 20 minutes in a 400°F oven.
• In a cast iron skillet, brown the beef and season with the granulated garlic, parsley, salt, and pepper.
  2 lbs ground beef, 1 teaspoon granulated garlic, 1 teaspoon dried parsley, 1 teaspoon kosher salt, 1/2 teaspoon pepper
• Once the beef is browned add 1 cup of tomato sauce and 2 cups of cooked white rice. Mix to combine.
  2 cups cooked rice
• Carefully remove the peppers from the oven and then stuff with the meat mixture and then place the tops back on.
• Pour the remaining sauce over the peppers.
• Cover with foil and bake for 30 minutes at 375°F. Remove foil and bake for an additional 10 minutes. Let cool slightly before serving.

Tomato Sauce

• To make the sauce, combine the tomato sauce, granulated garlic and kosher salt in a bowl.
  4 cups tomato sauce, 1 teaspoon granulated garlic, Kosher salt

Video

Nutrition

Serving: 1serving | Calories: 460kcal | Carbohydrates: 30g | Protein: 33g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1266mg | Potassium: 1172mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1149IU | Vitamin C: 107mg | Calcium: 65mg | Iron: 5mg

The post Stuffed Peppers Recipe appeared first on Courtney's Sweets.

These flavorful bundles can be enjoyed on their own or served over rice, cooked cabbage, or with an extra helping of sauce for a hearty and satisfying meal.

Whether you prefer them as a standalone dish or paired with your favorite sides, they’re sure to be a hit at the dinner table!

How to make Stuffed Cabbage Rolls

Heat olive oil in a medium saucepan over medium heat. Add onions and cook until translucent, then stir in garlic and cook for another minute.

Pour in crushed tomatoes with juice, tomato sauce, brown sugar, vinegar, salt, and pepper. Let the sauce simmer on low for 15-20 minutes while preparing the cabbage rolls.

Core the cabbage and place it in a large pot with a steamer basket at the bottom. Add 1-2 inches of water and steam until the leaves are soft enough to remove easily. Allow the cabbage to cool until safe to handle.

Lay each cabbage leaf flat on a cutting board and use a paring knife to cut a small V shape to remove the thick rib, making the leaves easier to roll. If it’s pliable, you can leave it attached.

Preheat the oven. Heat olive oil in a skillet and cook the onion for 5 minutes. Add garlic and cook for another minute.

In a mixing bowl, combine the cooked onion, garlic, rice, ground meat, salt, pepper, parsley, and egg. Add a ladle of the prepared tomato sauce and mix until combined.

Lay a cabbage leaf flat on a cutting board, place a heaping scoop of the meat mixture onto the leaf, and roll it up tightly, tucking in the sides. Repeat with the remaining leaves and filling.

Pour half of the tomato sauce into the bottom of a 9×13 baking dish.

Arrange the cabbage rolls seam side down on top of the sauce, then pour the remaining sauce over them.

Cover and bake for 75-90 minutes, until the internal temperature of the meat reaches at least 160°F.

Recipe Tips and Alterations:

• Have leftover cabbage pieces? Add them to the sauce for extra texture and to minimize waste.
• You can over stuff if you’d like more filling, just be sure to cook until the filling reaches 160°F. Overstuffed is in the pictures. Regular stuffed is in the video.
• Adjust the meat mixture to your preference—use all beef, all pork, ground chicken, turkey, or even plant-based alternatives like Impossible meat.
• For extra sweetness, consider adding raisins to the filling.
• Cutting a V at the base of each cabbage leaf helps remove the tough rib, making it easier to roll.
• Short on time? Try my lazy cabbage roll casserole for a quicker alternative (see video)

Storage and reheating tips:

• Refrigerate – Store leftover stuffed cabbage rolls in an airtight container in the refrigerator and enjoy within 3-4 days.
• Freeze – For cooked cabbage rolls, place them in an airtight, freezer-safe container and freeze for up to 3-4 months for the best quality. To freeze uncooked rolls, store them in a container without sauce or in a foil pan with sauce. When cooking from frozen, add 20-25 minutes to the usual cooking time.
• Reheat – Reheat stuffed cabbage rolls in the oven or microwave. The oven provides more consistent results. To reheat, place them in a baking dish with leftover sauce and a few tablespoons of broth or water. Cover and bake at 350°F for 15-20 minutes until heated through.

Can You Make Stuffed Cabbage Rolls Ahead of Time?

Yes, you can prepare stuffed cabbage rolls in advance. Assemble them earlier in the day, cover, and refrigerate for up to 8 hours before baking. When ready to cook, transfer them to a baking dish and follow the baking instructions. Avoid placing a cold baking dish directly into a hot oven to prevent it from shattering.

How to Keep Cabbage Rolls from Falling Apart

Avoid wrapping the cabbage rolls too tightly to prevent them from bursting during cooking. Always place them seam-side down in the baking dish to help keep them secure while baking.

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Stuffed Cabbage Rolls

Stuffed cabbage rolls filled with ground beef, pork, and rice, baked in cabbage leaves with a homemade tomato sauce.

Course Main Course

Cuisine Polish

Keyword cabbage rolls, stuffed cabbage, stuffed cabbage rolls

Prep Time 25 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 6 servings

Calories 494kcal

Author Courtney

Ingredients

Tomato Sauce

• 1 tablespoon olive oil
• 1/2 cup onion chopped finely
• 3 cloves garlic minced
• 28 oz can crushed tomatoes
• 15 oz can tomato sauce
• 1-2 tablespoons brown sugar optional for added sweetness, to taste
• 1-2 tablespoons red wine vinegar or 1 lemon juiced
• salt and pepper to taste

Cabbage Rolls

• 1 head green cabbage
• 1 tablespoon olive oil
• 1 cup onion finely diced
• 2 cloves garlic minced
• 1 pound ground beef
• 1/2 pound ground pork
• 1 cup minute rice or par-cook rice 3-4 minutes less than directions, you could also use cold leftover rice
• 1/4 cup parsley freshly chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 egg

Instructions

Tomato Sauce

• In a medium sized sauce pan over medium heat, add the olive oil. Add the onions and cook until they are translucent, around 5 minutes. Add the garlic and cook for another minute.
  1 tablespoon olive oil, 1/2 cup onion, 3 cloves garlic
• Pour in the crushed tomatoes, tomato sauce, brown sugar, vinegar, and salt and pepper to taste. Mix to combine and bring to a simmer. Simmer for 15-20 minutes.
  28 oz can crushed tomatoes, 15 oz can tomato sauce, 1-2 tablespoons brown sugar, 1-2 tablespoons red wine vinegar, salt and pepper

Cabbage Rolls

• Start by coring the cabbage head. Place it in a large pot with a steamer basket at the bottom, adding 1-2 inches of water. Steam the cabbage until the outer leaves soften and can be easily removed. Be careful to avoid burns while handling. Gently peel off the softened leaves as they loosen from the head.
  1 head green cabbage
• If you prefer to boil the cabbage, bring a large pot of salted water to a boil. Submerge the cabbage and cook for 4-5 minutes until the leaves soften, then carefully remove them. Avoid overcooking, as they will continue cooking in the oven.
• Place the cabbage leaf onto a cutting board and use a pairing knife and cut a V to remove the rib and make the leaves more pliable. Set aside.
• Preheat the oven to 350° F.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and cook for about 5 minutes until softened. Stir in the garlic and cook for an additional minute until fragrant.
  1 cup onion, 2 cloves garlic, 1 tablespoon olive oil
• In a mixing bowl, combine the cooked onion, garlic, cooked rice, ground beef, pork, salt, pepper, parsley, and egg. Add a ladleful of the prepared tomato sauce and mix until well combined.
  1 pound ground beef, 1/2 pound ground pork, 1 cup minute rice, 1/4 cup parsley, 1 teaspoon salt, 1/2 teaspoon pepper, 1 egg
• On a clean cutting board, lay the cabbage leaves flat. Place a heaping cookie scoop of the meat mixture onto each leaf. Roll it up tightly, tucking in the sides as you go. Repeat with the remaining cabbage leaves and filling.
• Pour half of the tomato sauce into the bottom of a 9×13-inch baking dish. Arrange the cabbage rolls seam side down over the sauce. Pour the remaining tomato sauce evenly over the top of the cabbage rolls.
• Cover the baking dish tightly with foil and bake for 75-90 minutes. For food safety, ensure the filling reaches an internal temperature of 160°F.

Video

Notes

Add more beefy flavor by adding a 1/2-1 teaspoon of better than bouillon beef base to the sauce when cooking.

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 41g | Protein: 28g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1013mg | Potassium: 1289mg | Fiber: 8g | Sugar: 17g | Vitamin A: 994IU | Vitamin C: 80mg | Calcium: 159mg | Iron: 6mg

The post Stuffed Cabbage Rolls appeared first on Courtney's Sweets.

Boneless, skinless chicken thighs are one of my favorite proteins for slow cooking. They’re naturally more flavorful and juicy than chicken breasts as they’re dark meat, and they hold up well during long cooking times without drying out.

This makes them ideal for soaking up all the delicious seasoning in this recipe. This also goes for air frying, baking, etc. They retain moisture even when slightly going over the cook time.

Slow Cooker Chicken Thigh Ingredients

• Brown sugar: This adds sweetness and helps create a caramelized glaze.
• Granulated garlic: Provides a mild, savory garlic flavor. Do not use powdered garlic.
• Kosher salt: You can use less salt if preferred.
• Dried parsley: Adds a subtle herby taste and a pop of color.
• Boneless, skinless chicken thighs: Tender and juicy, perfect for slow cooking! They literally fall apart.
• Cornstarch: This is used to thicken the sauce, mixed with a bit of cold water. Don’t use the liquid in the crockpot as it may clump up when mixed.

How to Make Slow Cooker Chicken Thighs

Add the brown sugar, granulated garlic, kosher salt, and dried parsley to your slow cooker. Mix the seasoning ingredients thoroughly.

Place the chicken thighs in the slow cooker, turning them to ensure they are evenly coated with the seasoning mixture.

Cook on low for 4 hours.

To thicken the sauce you can use 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water. Then mix it into the chicken in the crockpot once the 4 hours are up.

Cook it on high for 15-20 minutes with the lid on the crockpot.

You can also thicken it up on the stove by draining the liquid.

Recipe tips and alterations

• You can pair with rice, mashed potatoes, or pasta. Don’t forget the veggies!
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently in the microwave or on the stovetop with a splash of water or broth to keep the chicken moist while reheating.
• Alterations: You can use bone-in chicken thighs but you’ll need to add an hour to the cook time.

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Slow Cooker Boneless Skinless Chicken Thighs

Our Slow Cooker Boneless Chicken Thighs recipe delivers tender, juicy chicken in a sweet and savory glaze. Serve over rice with a green veggie for an easy weeknight dinner!

Course Main Course

Cuisine American

Keyword boneless skinless chicken thighs, slow cooker boneless skinless chicken thighs

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 4 servings

Calories 281kcal

Author Courtney

Ingredients

• 1/3 cup brown sugar packed
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon parsley
• 6 boneless skinless chicken thighs
• 1 tablespoon cornstarch mixed with 1 tablespoon water, to create slurry – optional

Instructions

• Add all ingredients except the chicken thighs to your slow cooker.
  1/3 cup brown sugar, 1 teaspoon granulated garlic, 1 teaspoon kosher salt, 1/2 teaspoon parsley
• Mix the seasoning ingredients well.
• Add the chicken thighs and mix them around in the seasoning and sugar mixture.
  6 boneless skinless chicken thighs
• Once fully coated, place the chicken thighs flat on the bottom of the slow cooker.
• Cook on low for 4 hours.
• Once cooked, serve as desired.
• To thicken the sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Once the 4 hours of cooking are done, stir this mixture into the chicken in the crockpot. Cover and cook on high for an additional 15-20 minutes. Alternatively, you can drain the liquid and thicken it on the stove for a quicker result.

Video

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 20g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 738mg | Potassium: 449mg | Fiber: 0.1g | Sugar: 18g | Vitamin A: 42IU | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 2mg

The post Slow Cooker Boneless Skinless Chicken Thighs appeared first on Courtney's Sweets.

You’ll love our mouthwatering honey pineapple glaze, this ham is tender, juicy, and packed with flavor in every bite. Whether you’re hosting a large gathering or preparing a memorable family dinner, this recipe is guaranteed to impress.

We’ve designed this recipe to be simple and foolproof, so you can spend less time in the kitchen and more time enjoying your meal. From preparation tips to reheating and serving suggestions, we’ve got everything you need to make this baked ham recipe a hit.

Baked Ham Ingredients

• Honey: Adds a natural sweetness and helps create a sticky glaze, use maple syrup for a different flavor profile.
• Canned Pineapple Juice: Provides tanginess and a tropical flavor, do not use fresh juice!
• Orange Juice : Adds a bright citrusy sweetness to balance the glaze.
• Brown Sugar: You can use light brown sugar or dark brown sugar.
• Pineapple: Use canned pineapple or cooked pineapple. Fresh pineapple will eat the pineapple before you do!
• Spiral Sliced Ham: We always go for a 7-10lb spiral ham that’s precooked.

How to Make Baked Ham

Preheat the oven to 325°F.
Place the packaged ham on a baking sheet to catch any juices when opening. Remove the ham from the packaging and discard the plastic disk, if present.

Place the ham cut side down in a casserole dish or roasting pan.

Pour the pineapple juice over the ham, arranging chopped pineapple around and on top of it.

Add a cup of water around the ham in the dish, then cover tightly with foil.

Bake for 15 minutes per pound, or until the ham reaches an internal temperature of 140°F.

While the ham is baking, combine honey, pineapple juice, orange juice, brown sugar, and chopped pineapple in a small saucepan.

Heat over medium heat, stirring occasionally, bring to a boil and remove from the heat. Cool and refrigerate until ready to use.

During the final 15 minutes of baking, turn the ham onto its side and brush the glaze generously over the surface, making sure to work it into the slices.

Once cooked, remove the ham from the oven and let it rest for 10-15 minutes before slicing and serving.

Recipe tips and alternatives

• Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat individual slices in the microwave or larger portions in a foil-covered dish in the oven.
• Freeze leftover ham for up to 2 months. Wrap tightly in plastic wrap and foil before freezing.
• For a spicier glaze, add a pinch of cayenne or a tablespoon of Dijon mustard.
• Substitute maple syrup for honey.
• Do not use fresh pineapple or fresh pineapple juice on ham as it will turn your ham to mush, and no one wants mushy ham or ham sludge. Pineapple contains bromelain, and this enzyme will eat your ham before you do.

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Baked Ham Recipe

Our baked ham recipe with honey pineapple glaze is a great dish for holidays like Thanksgiving, Christmas, Easter or special dinners.

Course Main Course

Cuisine American

Keyword baked ham, honey glazed ham, orange juice ham, pineapple ham

Prep Time 15 minutes minutes

Cook Time 2 hours hours 45 minutes minutes

Resting time 10 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 20 servings

Calories 36kcal

Author Courtney

Ingredients

Glaze Ingredients:

• 1/3 cup honey
• 1/3 cup pineapple juice
• 1/3 cup orange juice fresh-squeezed
• 1/4 cup brown sugar
• 1 cup pineapple canned or cooked

Ham:

• 11 lb spiral sliced ham
• 1 cup water

Instructions

• Preheat your oven to 325°F.
• Place the ham (still in its packaging) onto a baking sheet to catch any juices while opening. Carefully remove the packaging and discard any plastic disk, if present.
• Place the ham, cut side down, into a large casserole dish or roasting pan. Pour the pineapple juice over the ham and scatter the chopped pineapple around it, placing a few pieces on top if desired. Add 1 cup of water around the ham in the dish. Cover the dish tightly with foil.
• Bake the ham for 15 minutes per pound, or until the internal temperature reaches 140°F. Example: A 7-lb ham will need approximately 1 hour 45 minutes; a 10-lb ham will need about 2 hours 30 minutes.
• While the ham is baking, combine honey, pineapple juice, orange juice, brown sugar, and chopped pineapple in a small saucepan. Heat over medium heat, stirring occasionally, bring to a boil and remove from the heat. Cool and refrigerate until ready to use.
• During the last 15 minutes of baking, remove the foil, carefully turn the ham on its side, and generously brush the glaze over the ham, ensuring it seeps into the slices.
• Once done, remove the ham from the oven and let it rest for 10–15 minutes before slicing and serving.

Video

Notes

• Make Ahead: The glaze can be prepared up to 3 days in advance and stored in the refrigerator. Reheat gently before use.
  Storage:
• Leftovers: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Slice ham and freeze in portions, with or without glaze, for up to 2 months. Defrost in the refrigerator before reheating.
• Reheating: Warm leftovers in a covered dish at 300°F for 10–15 minutes, or until heated through.

Nutrition

Serving: 1serving | Calories: 36kcal | Carbohydrates: 15g | Protein: 41g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Cholesterol: 0.1mg | Sodium: 4mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 13IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg

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If you’re craving the ultimate cozy comfort food, look no further than our baked ziti. Bonus, it’s just as fantastic with dairy free alternatives, so everyone can enjoy!

This recipe is the perfect blend of Italian-inspired flavors and weeknight practicality. Whether you’re feeding a crowd, meal prepping for the week, or simply looking to impress someone special, baked ziti hits the spot and it’s so comforting!

Customize it with your favorite cheeses, adjust the meat-to-sauce ratio, or sneak in some veggies to add some extra fiber and flavor!

Baked Ziti without Ricotta Ingredients

• Ground beef and ground pork: We love the combo of beef and pork, but you can use all beef or even add sausage.
• Seasonings: Although we’re using fresh garlic and fresh onions, we still add a bit of seasonings like parsley, granulated garlic, granulated onion, basil, oregano, salt, and pepper.
• Olive oil: Used for sautéing vegetables and infusing flavor into the sauce.
• Yellow onion: Brings sweetness and depth to the meat sauce, we recommend using this!
• Garlic cloves: We always prefer fresh over “jarlic”.
• Balsamic vinegar or red wine: Adds acidity and richness to the sauce.
• Beef bouillon: We love this to add a depth of flavor.
• Crushed tomatoes: The base of the meat sauce; choose basil-flavored or plain as preferred.
• Water: We use just a bit to rinse the tomato can to use every bit of sauce!
• Butter: Creates the base, roux, for the bechamel sauce; plant-based options work for dairy-free needs.
• All-purpose flour: We use this to thicken the bechamel.
• Full-fat milk: This is how we create the bulk of the bechamel.
• Grated parmesan cheese: Adds a rich, cheesy flavor; opt for vegan versions if needed.
• Rigatoni or ziti pasta: The foundation of the dish, capturing sauce in its hollow shapes, but we love the rigatoni as it has ridges to hold onto more sauce!
• Mozzarella: Melts into gooey layers; use dairy-free alternatives if desired.
• Parmesan cheese: Adds a finishing touch of cheesy flavor.

How to Make Baked Ziti without Ricotta

Cook the meat by browning ground beef and ground pork in a large pan. Break the meat apart as it cooks, season with granulated garlic, parsley, salt, and pepper, then add in the onions and garlic as it’s cooking.

Add the crushed tomatoes, dried herbs and seasonings to the meat sauce along with the crushed tomatoes, balsamic vinegar, and the beef bouillon.

Mix to combine and let it simmer while you make the rest of the ingredients.

Make the bechamel sauce by melting butter in a small saucepan.

Stir in the flour and cook briefly.

Gradually whisk in the warmed milk until smooth and thickened. Add grated parmesan, granulated garlic, salt, and pepper to taste.

Cook the pasta according to package instructions, then drain. Combine the cooked pasta with the meat sauce.

Preheat the oven to 350°F. In a 9×13-inch casserole dish, layer the pasta with meat sauce, followed by béchamel, mozzarella, and parmesan.

Repeat layering until the dish is full, finishing with a sprinkle of mozzarella and parmesan on top.

Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Let the dish cool for 15-20 minutes before serving.

Recipe tips and alterations

• Adjust the balance of ground beef and pork to your taste, you can even swap out the ground pork and use ground sausage instead.
• Use as much bechamel as you like for your preferred consistency; leftovers can be reserved for another use.
• Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
• To reheat, bake at 350°F covered with foil until warmed through, or microwave individual portions.
• Feel free to experiment with cheese choices or add vegetables like spinach for a variation.

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Baked Ziti without Ricotta

Our Baked Ziti without ricotta combines layers of rich meat sauce, creamy bechamel, and gooey melted cheese for the ultimate comfort food!

Course Main Course

Cuisine Italian

Keyword baked ziti, baked ziti bechamel, dairy free baked ziti

Prep Time 35 minutes minutes

Cook Time 45 minutes minutes

Resting time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 12 servings

Calories 773kcal

Author Courtney

Ingredients

Meat

• 1 lb ground beef
• 1 lb ground pork or all beef
• 1 teaspoon granulated garlic
• 1 teaspoon parsley
• salt and pepper to taste

Meat Sauce

• 1 tablespoon olive oil or use the meat grease
• 1 large yellow onion chopped finely
• 5 cloves garlic minced we usually do a whole bulb
• 1-2 tablespoons balsamic vinegar do this to taste, or you can use 1/8 cup red wine
• 1/2 tablespoon beef bouillon we use better than bouillon organic versions for dairy free
• 1 teaspoon dried basil omit if your crushed tomatoes have basil
• 1 teaspoon dried oregano
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 28 oz can crushed tomatoes use another 15 oz can of crushed tomatoes if you like extra sauce
• 1/2 cup water use this to rinse the tomato can and get all the crushed tomatoes into the pot
• salt & pepper to taste

Bechamel

• 1/4 cup butter we recommend country crock plant butter for dairy free
• 1/4 cup all-purpose flour
• 2 – 2 1/2 cups full fat milk warmed, we recommend Oatly full fat for dairy free
• 2 tablespoons grated parmesan cheese we recommend follow your heartf or dairy free
• 1/2 teaspoon granulated garlic
• salt and pepper to taste

Lasagna

• 1 lb rigatoni or ziti pasta
• 4-8 oz mozzarella we recommend follow your heart for dairy free
• 2-4 oz vegan parmesan we recommend follow your heart for dairy free

Instructions

Meat

• In a large pan, brown the ground beef and ground pork using a metal potato masher to break the meat up and as it cooks season with granulated garlic, parsley, salt, and pepper, then add in the onions and garlic.
  1 lb ground beef, 1 lb ground pork, 1 teaspoon granulated garlic, 1 teaspoon parsley, salt and pepper to taste, 1 tablespoon olive oil, 1 large yellow onion, 5 cloves garlic minced
• Add the crushed tomatoes, dried herbs and seasonings to the meat sauce along with the crushed tomatoes, balsamic vinegar, and the beef bouillon. Mix to combine and let it simmer while you make the rest of the ingredients.
  1-2 tablespoons balsamic vinegar, 1/2 tablespoon beef bouillon, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, 28 oz can crushed tomatoes, 1/2 cup water, salt & pepper

Bechamel

• Prepare the rigatoni pasta and prep the bechamel.
  1 lb rigatoni
• In a small saucepan on medium heat add the butter and once melted add in the flour. Cook for a minute or two then reduce the heat and gradually whisk in the warm milk. Whisk as needed as the sauce will thicken. Once thickened add the grated parmesan, granulated garlic, salt and pepper to taste.
  1/4 cup butter, 1/4 cup all-purpose flour, 2 – 2 1/2 cups full fat milk, 2 tablespoons grated parmesan cheese, 1/2 teaspoon granulated garlic, salt and pepper

Baked Ziti

• Combine the rigatoni noodles with the meat sauce.
• Preheat the oven to 350 degrees F.
• Assemble the baked ziti in a 9×13 inch casserole dish. First do a layer of rigatoni with meat sauce, then top with the bechamel, mozzarella, and parm. Add another layer of pasta with meat sauce, a layer of bechamel, a sprinkle of mozzarella, and a sprinkle of parmesan. Repeat until you have 3-4 layers.
  4-8 oz mozzarella, 2-4 oz vegan parmesan
• Cover the baked ziti with foil and bake at 350°F for 30 minutes, then uncover and bake for another 10-15 minutes or until the cheese is melted.
• Use oven mitts to carefully remove the baked ziti from the oven. Let the baked ziti cool for 15-20 minutes before serving.

Video

Notes

• To Freeze: Assemble in a freezer-safe dish (e.g., Souper Cubes or stainless steel baking dish etc), cover tightly with foil or a lid, and freeze. To bake: Thaw overnight in the fridge or bake from frozen, adding 20–30 minutes to the baking time.
• Use as much or as little bechamel that you like, and use 2 cups for a thicker bechamel, 2 1/2 for thinner – when it’s done, it should coat the back of a spoon.
• Adjust the balance of ground beef and pork to your taste, or use all beef, or even add ground sausage.
• Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
• To reheat, bake at 350°F covered with foil until warmed through, or microwave individual portions.

Nutrition

Serving: 1serving | Calories: 773kcal | Carbohydrates: 105g | Protein: 40g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1518mg | Potassium: 3244mg | Fiber: 20g | Sugar: 47g | Vitamin A: 2378IU | Vitamin C: 90mg | Calcium: 531mg | Iron: 15mg

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You’re making a delicious dinner, and you’ve run out of space on the stovetop. What’s one to do?

Use your instant pot! We love using our instant pot for main dishes like our Instant Pot Brisket, Instant Pot Chili, or Instant Pot Bottom Round Roast, but did you know it is great for making mashed potatoes too?

Instant Pot Mashed Potato ingredients

• Potatoes – The best potatoes for making mashed potatoes are Russet potatoes, which have a higher starch content. This results in the creamiest mashed potatoes. You can also use Yukon or Red bliss potatoes. We love using a combo of Russet and Yukon for the creamiest dreamiest mash!
• Water – You’ll need to add water to the instant pot so the potatoes steam. If you a richer flavor, you can use chicken broth or vegetable broth for vegan mashed potatoes.
• Butter – Adding the butter to the mashed potatoes first will help the starch bind to the fat in the butter, which helps texture and flavor. We use Country Crock plant butter for dairy free mashed potatoes.
• Whole Milk – A higher fat content in the milk results in creamier and richer mashed potatoes. We use full fat oat milk for dairy free.
• Seasoned Salt – We like to use seasoned salt in our mashed potatoes as it gives them a nice flavor in addition to the salt. You can also use regular salt or kosher salt, but we suggest adding it to taste if so.
• Black Pepper – You can leave this out or use white pepper. We love black pepper in our mashed potatoes.

How to make Instant Pot Mashed Potatoes

Place the trivet into your instant pot, then add the chopped potatoes and water.

Place the lid onto your instant pot and then set it to sealing mode.

Now it’s time to cook. We’ll cook the potatoes on manual high pressure for 8 minutes.

Once the potatoes are done cooking, we carefully quick release the steam.

Next, if there’s any residual water left, drain it. There shouldn’t be any, as this is a no drain recipe, but sometimes there can be a little bit.

Once you’ve drained the water out, we’ll leave the instant pot on warm mode and add in the salt and pepper to taste along with the softened butter.

Now mash the butter and potatoes together.

Once the butter is all absorbed, we’ll add in the milk and seasonings, 1/2 cup of milk at a time. Keep mashing until smooth or chunky, if you prefer. You could also use a potato ricer before adding the ingredients.

Serve with a tab of butter or garnish as desired.

Recipe tips and variations

• Sometimes potatoes need more liquid as the size of the potatoes or the water content may be less or more. Keep in mind we steamed this and didn’t boil them in water. Boiling in water causes them to absorb the moisture so they will need a bit more liquid added.
• Add your favorite herbs or even try roasted garlic or caramelized onions for a flavor kick.
• You can add fresh herbs, roasted garlic, caramelized onions, cheddar cheese, or even bacon!

Storage and reheating tips

• Refrigerate: Store any leftover mashed potatoes in an air-tight container in the refrigerator and enjoy within 3-4 days.
• Freeze: To freeze mashed potatoes place them in an airtight freezer-safe container and freeze for 10-12 months.
• Reheat: To reheat mashed potatoes you can use the stovetop for a few minutes in a small saucepan, in the oven for about 30 minutes at 350 degrees F, or even in the microwave for a few minutes in a microwave-safe bowl.

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Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes that are buttery and cooked to perfection. These pressure cooker potatoes cook up in under 30 minutes! Easy to make with dairy free option.

Course Side Dish

Cuisine American

Keyword instant pot mashed potatoes

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Pressurize 10 minutes minutes

Total Time 28 minutes minutes

Servings 10 servings

Calories 90kcal

Author Courtney

Ingredients

• 5 lbs potatoes peeled and quartered, we like a mix of Russet and Yukon
• 1 cup cold water or broth
• 6 tablespoons butter softened – use country crock plant butter for dairy free
• 2 cups whole milk warmed – use more if needed, use oatly full fat for dairy free or country crock plant cream
• salt & pepper to taste

Instructions

• Insert the trivet into your instant pot and then place the pot into the instant pot. Add the potatoes, water, and salt. Place the lid onto the instant pot and set it to sealing.
  5 lbs potatoes, 1 cup cold water
• Cook on manual high pressure for 8 minutes in the instant pot. Carefully quick release the pressure once done. Then as long as the liquid has evaporated, dump the potatoes into the instant pot.
• Leave the instant pot in warm mode and add the butter. Use a potato masher to mash the potatoes. Once the butter is mixed in then, add the milk 1/2 cup at a time until you reach the desired consistency. Season with salt and pepper to taste.
  6 tablespoons butter, 2 cups whole milk, salt & pepper
• Serve as desired.

Video

Nutrition

Serving: 1serving | Calories: 90kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 74mg | Potassium: 75mg | Sugar: 2g | Vitamin A: 289IU | Calcium: 63mg | Iron: 0.002mg

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The air fryer really locks in all of the juices in a turkey breast roast. It’s so good and so simple to make! We actually make it quite often! Sometimes I’ll switch up the seasonings by adding different herbs, but I usually always use my favorites!

This recipe’s versatility makes it a favorite for any occasion. Whether it’s the star of your Thanksgiving table or part of a casual dinner, this air fryer turkey breast delivers on flavor, convenience, and endless possibilities for repurposing leftovers!

When it’s readily available and affordable like it is now, I also make them weekly for turkey sandwiches!

Air Fryer Boneless Turkey Breast Ingredients

• Boneless turkey breast: I use a Butterball boneless turkey breast roast. They weigh 3lbs.
• Granulated garlic: Granulated, not powdered.
• Dried parsley: You can use other dried herbs if preferred.
• Kosher salt: You can use this to taste, but if using the suggested measurements, ensure you’re using Kosher salt so it’s not too salty.
• Black pepper: You can use less or more to taste.
• Paprika: This gives a little flavor and color.
• Avocado oil: I highly recommend using a high smoke point oil for air frying. Avocado oil is our goto for high smoke point. Typically we use butter, but the air fryer would burn it too quickly, even at 350°F.

How to Make Air Fryer Boneless Turkey Breast

Remove the boneless turkey breast from the refrigerator and let it sit at room temperature for 20 minutes.

Keep the netting on but loosen it slightly for easier removal after cooking. When loosening, also pull the skin down to cover the turkey breast.

In a small bowl, combine granulated garlic, dried parsley, kosher salt, black pepper, and paprika.

Rub the turkey breast with avocado oil, ensuring it’s evenly coated. Then, apply the seasoning mixture all over the turkey.

Place the turkey breast skin side down in the air fryer basket. Tuck the netting under the turkey when cooking on the skin side, and then rotate it to the bottom when flipping.

Air fry at 350°F for 20-25 minutes. Carefully rotate the turkey breast and continue cooking for another 35 minutes, or until the thickest part reaches an internal temperature of 170°F.

Remove the turkey breast from the air fryer and let it rest on a cutting board, tented with foil, for 10-15 minutes to lock in the juices.

After resting, remove the netting, slice the turkey into portions, and serve.

Recipe tips and alterations

• A meat thermometer is essential to ensure the turkey is perfectly cooked without overdoing it.
• Allowing the turkey to rest under aluminum foil keeps it moist and flavorful.
• Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• This recipe works well with other seasonings, such as sage, thyme or rosemary.

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Air Fryer Boneless Turkey Breast

Our air fryer boneless turkey breast recipe is juicy, flavorful, perfectly seasoned with a crispy exterior for Thanksgiving or any occasion!

Course Main Course

Cuisine American

Keyword air fryer boneless turkey breast

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 10 servings

Author Courtney

Ingredients

• 3 lb boneless turkey breast we use Butterball brand
• 1 1/2 teaspoon granulated garlic
• 1 teaspoon dried parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 tablespoons avocado oil

Instructions

• Remove the boneless turkey breast from the refrigerator and allow to sit at room temperature for 20 minutes before prepping. Do not remove netting, but you can loosen it to make it easier to remove after cooking. When loosening, also pull the skin down to cover the turkey breast.
  3 lb boneless turkey breast
• In a small bowl, combine the granulated garlic, parsley, salt, black pepper, and paprika.
  1 1/2 teaspoon granulated garlic, 1 teaspoon dried parsley, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 2 tablespoons avocado oil
• Rub the avocado oil all over the turkey breast along with the mixed seasonings.
• Place the boneless turkey into the air fryer basket skin side down. Tuck the netting under the turkey when cooking on the skin side, and then rotate it to the bottom when flipping.
• Air fry for 20-25 minutes at 350°F. Carefully rotate and cook for another 35 minutes or until the internal temperature reaches 170°F in the thickest part of the breast.
• Remove the turkey from the air fryer and let it rest on a cutting board with tin foil over it for 10-15 minutes to seal in the juices.
• Once the 15 minutes are up, remove the netting and slice the turkey into portions and serve as desired.

Video

Nutrition

Serving: 1serving

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