Ingredients

• Chicken: 1.5–2 lbs boneless skinless chicken thighs, cut into 1-inch chunks
• Aromatics: 1.5 small onions (minced), 1.5 bell peppers (diced), 1 tbsp jarred garlic
• Sauce: 1 can (10.5 oz) cream of chicken or cream of mushroom soup
• Liquid: ¼ cup chicken broth (plus more for the stuffing)
• Stuffing: 1 box stuffing mix
• Garnish: Chopped green onions

Instructions

1. Preheat & Prep: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Sauté Veggies: Sauté the onions and bell peppers in a skillet until soft. Stir in the garlic for the last 60 seconds. Remove from heat.
3. Mix the Base: In the baking dish, stir together the raw chicken chunks, sautéed veggies, soup, and ¼ cup broth. Season with salt and pepper. Spread into an even layer.
4. Prepare Stuffing: Prepare the stuffing according to package directions, substituting chicken broth for the water.
5. Assemble: Spoon the prepared stuffing over the chicken mixture, covering it completely to seal the moisture in.
6. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 20–25 minutes until the top is golden-brown and the chicken is cooked through.
7. Finish: Top with fresh green onions and let rest 5 minutes before serving.

Notes

• This is a half-batch recipe sized for one 9x13 pan. Double everything and use two pans to feed a crowd.

Ingredients

• 1.5–2 lbs chicken breast tenderloins, cubed
• 2 cups long-grain white rice
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 2–3 tbsp Kinder’s Garlic Parm seasoning
• 1 can (10.5 oz) cream of chicken soup
• 3.5 cups bouillon liquid
• ½–¾ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1–2 cups corn
• 1 cup broccoli, chopped
• 2 handfuls fresh spinach

Instructions

1. Season chicken with Garlic Parm seasoning. Heat butter and olive oil in a large pot over medium-high heat. Brown chicken on all sides, then remove and set aside.
2. In the same pot, sauté onion until softened, about 3–4 minutes. Add garlic and cook 1 minute more.
3. Add rice and toast, stirring, for 1–2 minutes.
4. Stir in cream of chicken soup and bouillon liquid. Bring to a simmer, then cover and cook 12 minutes.
5. Add corn and broccoli, place chicken on top, cover and simmer 6–8 minutes more until rice is tender and chicken is cooked through.
6. Remove from heat. Fold in Greek yogurt, spinach, and lemon juice. Let sit 2 minutes to wilt spinach before serving.

Notes

• Makes 6–8 servings.
• Sub sour cream for the Greek yogurt if preferred.

Ingredients

Filling

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup peas & carrots
• 2–3 tbsp ketchup
• 1–2 tbsp Worcestershire sauce
• 1 cup beef broth
• 1 tbsp flour
• 1–1.5 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp thyme (optional)

Mashed Potatoes

• 2–3 potatoes
• 4 tbsp butter
• ¼–½ cup milk
• 1–1.5 tsp salt
• ¼ cup cheddar (optional)

Instructions

1. Boil potatoes until tender. Mash with butter, milk, and salt.
2. Brown ground beef. Drain fat.
3. Add onion and cook 3–4 minutes, then add garlic and cook 30 seconds.
4. Stir in ketchup, Worcestershire sauce, and flour. Cook 1 minute.
5. Add beef broth. Simmer until thickened.
6. Stir in peas & carrots.
7. Season to taste — filling should be slightly bold.
8. Top with mashed potatoes and texture the surface with a fork.
9. Bake at 400°F for 20–25 minutes, then broil 2–3 minutes until golden and crispy.

Ingredients

• 2 large pork sirloin steaks
• 8 medium potatoes
• 1 packet onion soup mix
• 1½ cups water
• 1 bouillon cube (chicken or beef)
• ½ onion, sliced thin
• 1 cup mushrooms, sliced thin (optional)
• 1 tsp cornstarch

Instructions

1. Wash, peel, and dice potatoes into roughly equal cubes. Slice onion and mushrooms thin.
2. Place potatoes in a pot of heavily salted water (enough to cover) and bring to a boil. Cook until fork-tender, then drain and mash.
3. Sear the pork steaks 2–3 minutes per side in the pressure cooker on sauté mode, including the edges if they’re thick. Pull out and set aside to rest.
4. Dissolve the bouillon cube in ½–1 cup hot water and pour into the pot to deglaze, scraping up the fond from the bottom.
5. Mix cornstarch with ½ cup cold water to make a slurry and stir into the liquid to form a gravy.
6. Add onions and mushrooms, then nestle the pork steaks back in. Sprinkle the onion soup mix over everything and stir to combine.
7. Seal and cook on high pressure for 12 minutes. With warmup and cooldown the total cook time is about 18 minutes.
8. Meat should be fork-shreddable when done. Shred or serve whole over mashed potatoes or alongside steamed broccoli.

Ingredients

• 6 burrito size flour tortillas
• 2 cups cooked shredded chicken
• 1 packet taco seasoning
• 1 cup sour cream
• 1½ cups shredded cheddar
• 1 (4 oz) can green chilies
• 1 (10 oz) can Rotel
• 16 oz Velveeta queso blanco

Instructions

1. In a large mixing bowl combine the chicken, taco seasoning, sour cream, cheddar, and chilies.
2. Place a few spoonfuls of the chicken mixture down the middle of each tortilla and roll up.
3. Lay them in a prepared 9×13 baking dish.
4. Cut the Velveeta into chunks and place into a skillet.
5. Melt the Velveeta with the Rotel tomatoes over medium-low heat until smooth.
6. Pour over the enchiladas and bake at 375°F for 25–30 minutes until bubbling.

Ingredients

• 1.5 lbs chicken breasts
• Salt
• Ground black pepper
• 1/3 cup onion, chopped
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup ketchup
• 2 tablespoons canola oil
• 4 cloves garlic, minced
• 3 teaspoons cornstarch
• 1/4 cup water
• Sesame seeds
• Green onions

Instructions

1. Cube your chicken then place in the Instant Pot and season generously with salt and ground black pepper.
2. Cut up a third cup of onion.
3. Add a quarter cup of honey, a quarter cup of ketchup, and two tablespoons of canola oil.
4. Add in your chopped onions and four cloves of minced garlic.
5. Pour the sauce over the chicken until covered.
6. Cook the chicken on high pressure for 15 minutes.
7. Remove the chicken from the sauce and place in a separate bowl.
8. To thicken the sauce, use three teaspoons of cornstarch dissolved in a quarter cup of water.
9. Add the mixture to the Instant Pot to saute for five minutes until sauce is thickened.
10. Generously coat the chicken with the thickened sauce then remove from the pot.
11. If you have any veggies, add them in and coat them with any mixture that’s left over.
12. Top with sesame seeds and green onions.

Ingredients

• 1 whole turkey (10–14 lbs)
• 1 bottle (about 6 oz) dry brine seasoning (or ¾ cup kosher salt blend)
• 2 gallons sweet tea (or liquid of choice)
• Large brining bag or container

Instructions

1. Place turkey in large container with brine bag. Add dry brine and sweet tea until turkey is submerged.
2. Seal and refrigerate for 12–24 hours.
3. Remove from brine, pat dry, and roast as desired.

Ingredients

• ¾ cup warm milk
• ¼ cup sugar
• 2¼ tsp active dry yeast
• ¼ cup melted butter
• 1 egg
• ½ tsp salt
• 2¾ cups all-purpose flour
• ¾ cup softened butter (for filling)
• 1½ cups brown sugar
• 1 tbsp ground cinnamon
• ½ cup heavy cream (for topping, optional)
• ½ cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract

Instructions

1. Combine milk, sugar, and yeast. Let sit 5 mins. Add melted butter, egg, salt, and flour. Mix and knead 5 minutes.
2. Let rise 1–1.5 hrs. Roll dough into a rectangle.
3. Spread with softened butter, sprinkle brown sugar and cinnamon.
4. Cut dough into 12 strips. Roll each into a bun. Place in greased baking dish.
5. Let rise 30 minutes. Pour heavy cream over tops (optional).
6. Bake at 350°F for 25 minutes. Cool slightly.
7. Mix glaze ingredients and pour over warm buns.

Ingredients

• 18 homemade or frozen meatballs (~2 oz each)
• 1 packet au jus gravy mix
• ½ tsp dried dill
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp dried parsley
• 2 cups low sodium beef broth
• ¼ cup pepperoncini juice
• 6 pepperoncini peppers (optional)
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 2 tbsp heavy cream

Instructions

1. Brown meatballs in a skillet for 5 minutes. Transfer to crock pot.
2. Mix au jus, dill, garlic powder, onion powder, parsley, broth, and pepperoncini juice. Pour over meatballs. Add whole peppers if desired.
3. Cook on high 2–3 hrs or low 3–4 hrs.
4. Remove meatballs and peppers. Stir in slurry and heavy cream to thicken sauce.
5. Return meatballs and stir to coat. Serve with mashed potatoes or noodles.

Ingredients

• 12 oz dry pasta (penne or rotini)
• 2 (15 oz) jars Alfredo sauce
• 1½ cups water
• 2 cups chopped mixed vegetables (e.g., broccoli, bell pepper)
• 2 chicken breasts
• 1 tsp Cajun seasoning
• 1 smoked sausage, sliced

Instructions

1. Add pasta, Alfredo, water, and veggies to lower pan of Ninja Combi.
2. Season chicken and place in upper tray. Start cooker for 15 minutes.
3. Add sausage during last 5 minutes to crisp.
4. Stir everything together and serve. Easy cleanup, dishwasher safe!