Carrot

Instant Pot Tomato Spinach Soup

Instant Pot Tomato Spinach Soup with Grilled Cheese Croutons

Instant Pot Tomato Spinach Soup

It is cold here, really, really cold.  This tomato spinach soup made in the Instant Pot is a good way to help warm you up. I saw these little grilled cheese croutons on Food Network one day and decided I had to try that.  Just make a regular grilled cheese and cut into cute little cubes.  I love grilled cheese sandwiches, and I like to make lots of different variations, see my Pepper Jack Grilled Cheese recipe when you are in the mood to experiment.  To go with tomato soup, I stuck to the basic white bread and American cheese for this sandwich.

Instant Pot Tomato Spinach Soup

 

Saute the onions, then add everything except the milk and spinach. Set the cooking time for 15 minutes on high pressure.  When the pressure is reached and the 15 minutes of cooking time has elapsed, let the pressure release naturally for about 10 minutes.  Release any remaining pressure by turning the nozzle to release.

 

 

Instant Pot Tomato Spinach Soup

 

Add the 5 ounce can of evaporated milk to the tomatoes, then stir to incorporate. Gently stir in the spinach.  Make sure the soup is heated through before serving.

 

Instant Pot Tomato Spinach Soup

I enjoy eating comforting soup in the winter, but I am certainly ready for some spring weather!

Here’s a few items (or very similar) that were used in making this Instant Pot Tomato Spinach Soup:

 

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Instant Pot Tomato Spinach Soup
Instant Pot Tomato Spinach Soup
Yum
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Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Instant Pot Tomato Spinach Soup
Instant Pot Tomato Spinach Soup
Yum
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Instant Pot Tomato Spinach Soup
Grilled Cheese Croutons
Servings: servings
Instructions
Instant Pot Tomato Spinach Soup
  1. Gather and Prep all of your ingredients. Dice Onion and grate your carrot.
  2. Turn your Instant Pot on the Saute mode and add olive oil. When it is hot, add the onion and the carrot and saute for a couple of minutes or until softened, stirring often. Add garlic and saute for another minute or less.
  3. Add tomatoes, broth, basil, salt, pepper and red pepper flakes into the Instant Pot. Turn off Saute mode. Secure lid and turn the nozzle to Sealing, and set High Pressure Cooking to 15 minutes. After pressure is reached, the 15 minute cook time will begin to count down.
  4. Once 15 minute cooking time has elapsed, let pressure release naturally for about 10 minutes, then turn nozzle to Venting to release any additional pressure. (During the 10 minute time that the pressure is releasing, make your grilled cheese sandwiches)
  5. Remove lid after pressure has completely released. Carefully stir in the evaporated milk, then the spinach. Let soup completely heat thru on the warm setting before spooning into bowls.
Grilled Cheese Croutons
  1. Spread a thin layer of butter on each slice of bread. Place butter side of bread down in a large non-stick skillet. Add cheese on top of bread and cover with additional slice of bread, butter side up. Heat skillet to medium. Let grilled cheese cook slowly to achieve a golden brown color on each side. When both sides are cooked to perfection and cheese is melted, remove to let cool slightly.
  2. When cooled slightly, cut the grilled cheese sandwich into small cubes and serve on top of soup.
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Melt In Your Mouth Meatloaf

Melt In Your Mouth Meatloaf

Melt In Your Mouth Meatloaf

This meatloaf is by far the best I have ever made!  I have used this same recipe several times, but it came out much better tonight.  I wrote down everything I did this time, so I could share these wonderful results with you.

Melt In Your Mouth Meatloaf

Mix all of the ingredients just until combined.  You don’t want to overwork the meat. I’ll say that again – don’t overwork your meatloaf!  Mix with your hands until ingredients are just combined.  Form into a loaf, and it does not have to be a perfect shape.

Melt In Your Mouth Meatloaf

Layer your bacon on top of the meatloaf.  It can be any pattern that you choose.  Doing the criss-cross does have one drawback, and that is that the parts of the bacon that are under another piece is not as cooked through.  I like my bacon crispy so that bothers me a little.  But I sacrificed this time just so the meatloaf would look it’s best.

Melt In Your Mouth Meatloaf

Not only does this meatloaf look terrific, it tastes wonderful!  My husband commented several times about how much he liked this meatloaf. It was just as good the next day too.

Melt In Your Mouth Meatloaf

This meatloaf helps you sneak an extra serving of vegetables into our meal.  You can see the little carrot shreds, but no one will really be able to taste them.  Gather all of the ingredients for this meatloaf and give it a try.  I know your family will love it!

Here’s a few items (or very similar) that were used in making this Melt In Your Mouth Meatloaf:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Melt In Your Mouth Meatloaf
Melt In Your Mouth Meatloaf
Yum
Print Recipe
Servings Prep Time
6 people 10 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
60 minutes
Melt In Your Mouth Meatloaf
Melt In Your Mouth Meatloaf
Yum
Print Recipe
Servings Prep Time
6 people 10 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
60 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat olive oil in large skillet, add carrot and onion and cook until tender. Add the garlic for the last 30 seconds or so. Remove from heat and let cool slightly.
  3. In a large bowl, add all ingredients except Bacon and mix until just combined well. It works best just to mix with your hands. (for a moist meatloaf, don't over mix)
  4. Form into a loaf, place in a baking dish and lay the bacon strips on top in a criss-cross pattern or lengthwise, if desired.
  5. Bake for about 1 hour. If you want the bacon crispier, turn oven to broil for the last 5 minutes. (watch constantly if you do this or your bacon will burn)
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Colorful Kale Salad

Colorful Kale Salad

Colorful Kale Salad

Colorful Vegetables are healthy vegetables!  You can’t get much better than eating a great tasting salad for lunch that is great for you. This is one of those salads, you know it is good for you just by looking at it. Since it tastes so good, it really makes you feel good inside and out! The mozzarella cheese is the only part of the salad that you might think is indulgent, but the cheese gives you some needed calcium and protein.

This is easy to put together, no cooking at all.  Just a little washing, peeling and chopping and you are all set. I love those little Campari tomatoes, they are so flavorful and versatile. Using great vegetables, and vegetables that you like, makes all the difference.  You are never going to feel great about eating things you don’t find tasty, so find the healthy veggies that you like best and put them together for your colorful salad.

Top these wonderful veggies with a balsamic vinegar and olive oil dressing and you are all set.  If you want to use the bottled vinaigrette, that will work, but I always like mixing my own since I always have so many oils and vinegars on hand.

Here’s a few items (or very similar) that were used in making this Colorful Kale Salad:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.
Coloful Kale Salad
Colorful Kale Salad
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Servings Prep Time
1 person 10 minutes
Servings Prep Time
1 person 10 minutes
Coloful Kale Salad
Colorful Kale Salad
Yum
Print Recipe
Servings Prep Time
1 person 10 minutes
Servings Prep Time
1 person 10 minutes
Ingredients
Servings: person
Instructions
  1. Chop, wash and dry the kale completely. Put it in a medium bowl. Chop the carrots, tomatoes and the avocado and add to kale. Cube the mozzarella cheese into small bites and add to the bowl. You can carefully arrange the salad by color or just throw it all into the bowl.
  2. Mix the balsamic, olive oil and a generous pinch of both salt and pepper to a salad shaker or a small jar with a lid. Shake until thoroughly mixed and drizzle evenly over salad.
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Vegetable Lo Mein

Vegetable Lo Mein

This Vegetable Lo Mein is a quick and easy dinner full of ‘good for you’ vegetables!

Vegetable Lo Mein3

Prep all of your vegetables before you get started, this keeps your cooking times on track.  I like my mushrooms to get browned, this brings out their nuttiness, so I always put them in the pan first to give them extra cooking time.  I add the other vegetables in the order that I want them to cook, you can always adjust this if you have a different preference on the doneness of the vegetables. Also, feel free to add different things if you have other vegetables on hand.

Vegetable Lo Mein4 (2)Mix everything gently at the end, to ensure the sauce is fully incorporated.

 

Vegetable Lo Mein
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Vegetable Lo Mein
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Ingredients
Servings:
Instructions
  1. In a small bowl whisk together the Ponzu (or soy sauce), sesame oil, ginger and Srirach and set aside.
  2. Heat a large pot of water to boiling and cook noodles according to package.
  3. Heat olive oil in large skillet over medium heat. Add mushrooms and carrots and cook approximately 4 - 5 minutes, then add garlic and cook an additional 1 - 2 minutes, making sure not to let the garlic burn.
  4. Stir in the spinach, edamame and water chestnuts. Make sure everything is thoroughly warmed, then add noodles and sauce. Gently toss all ingredients to combine and serve.
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