Pressure Cooker Homemade Spaghetti Sauce

The other day I went an event.  They served frozen lasagna.  It made me crave homemade lasagna so I decided make some.    I asked Hubby to get me the ingredients for my lasagna.  Rather then using store bought sauce, I decided to use my spaghetti sauce recipe.  I adapted the recipe for the pressure cooker.

The kitchen smelled amazing as it cooked!  This is an easy recipe to put together.  If you don’t want to use the pressure cooker, click on the link to the original recipe.

I use an Electric Pressure Cooker.Pressure Cooker Homemade Spaghetti Sauce

Pressure Cooker
Homemade Spaghetti Sauce

Stars of the recipe:

  • 1 (28 oz.) or 2 (14.5 oz.) can of crushed tomatoes
  • 1/4 c. water
  • 1 to 2 Tbsp. Italian seasoning
  • 2 Tbsp. minced garlic
  • 1 Tbsp. beef granules
  • 1 to 2 Tbsp. white sugar or shredded carrots (reduces acidity and adds sweetness to the sauce)

Steps:

  1. Combine all the ingredients in the pressure cooker.
  2. Place the lid on the pressure cooker.
  3. Set the setting to pressure cook and the time to 10 minutes.
  4. After the sauce is done cooking, allow the pressure cooker to release the steam naturally for 10 minutes and then release the rest of the pressure.
  5. Carefully remove the lid to the pressure cooker.
  6. Enjoy over your favorite pasta!

Mason Jar Salad

I’ve seen this idea floating around but had never tried to it. I always have issues with figuring out what I want to eat for lunch. Even though I love salads, my salads for lunch are often lacking. So this week I decided to try this.

In a quart size Mason jar, I put dressing, shredded carrots, broccoli slaw, celery, bell peppers, tomatoes, raisin, dried cranberry, almond pieces, kale, spinach, and Swiss chard. As I get ready for school, I also pack some bacon bits and Feta cheese to top the salad. This past weekend, I got myself a plate to stay in my room so when I dump the salad onto the plate, the dressing distributes over the salad.

I made them last Saturday and ate the last one yesterday. A few pieces were thrown away but the majority was still yummy!20130831-071505.jpg

Stars of the recipe:

  • Quart sized Mason jar
  • Your favorite dressing (2-3 Tbsp.)
  • Harder skin veggies (celery, carrots, etc. . .) – cut into bite sized pieces
  • Softer skin veggies (tomatoes, bell peppers, etc. . .)  – cut into bite sized pieces
  • Favorite nuts and/or dried fruit like cranberries or raisins
  • Lettuce or greens

Steps:

  1. Put the dressing in the Mason jar.
  2. Next you place the harder skinned veggies. (These can stand being next to the dressing for an extended amount of time.)
  3. Place the softer skinned veggies next.
  4. Then you would put the nuts and/or dried fruit.
  5. Finally pack in the greens/lettuce making sure it’s packed to the top.
  6. Screw in the lid tightly.
  7. Place in the fridge making sure not to tilt the jar.
  8. When it’s time to eat, dump the salad on a dinner sized plate.
  9. Place any other toppings on top.
  10. Enjoy!

Printable Recipe

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Restaurant style salsa

The Wee One and I like to crack open a jar of salsa and then enjoy it with tortilla chips. This usually our evening snack. So when I saw this recipe the other day I decided to make it. After I made it, the Wee One and I snacked on it. Did it meet his deal of approval? Yes, he did.

Restaurant Style Salsa
Mommy Hates Cooking

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Stars of the recipe:

  • 1 28oz Can of Peeled Whole Tomatoes with Juice
  • 1 4oz Can of Green Chilies, Chopped
  • 1/4 Cup White Onion, Chopped
  • 1 Clove of Garlic, Crushed
  • 1/4 Tsp Sugar or substitute
  • 1/4 Tsp Salt
  • 1/4 Tsp Cumin
  • 1/2 Cup Cilantro, Chopped (I left this put and it was okay. )
  • 1 Lime
  • Red or Green Jalapeño Peppers (I left these out too. )

Steps:

  1. In a food processor or blender combine the tomatoes, chilies, onion, garlic, sugar, salt, cumin, and cilantro. (I used my blender on the purée setting. )
  2. Cut the lime in half and squeeze the juice out over the ingredients.
  3. Add the peppers if using them.
  4. Purée this in the blender or food processor until puréed.
  5. Enjoy with chips.

Freeze or can the leftovers.

Printable Recipe

Sausage, cream cheese, and Rotel dip

Yummy! Three ingredients that sound strange together come together in ooey, gooey deliciousness goodness. We had a family game night scheduled for my church. I decided to make a recipe from a while ago and a new recipe. I have Stephanie O’Dea’s slow cooker cookbook. This one of the recipes in it.

Sausage, cream cheese, and Rotel dip

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Stars of the recipe:

  • Pound of breakfast sausage
  • 8 oz. block of cream cheese
  •  1-10 oz. can of Rotel

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Steps:

  1. Brown sausage and then drain.
  2. Place browned sausage, Rotel, and cream cheese in a 1.5 or 2 qrt. Crockpot.
  3. Cook on high for 45 minutes or low for 90 minutes.
  4. Enjoy with tortilla chips.

 

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