Chicken legs are a really great, affordable way to add protein to a meal that everyone will love. This recipe could not be any simpler and with very little prep time is a great weekday option. Recipe and photo courtesy of cookiesandcups.com.

• 4–5 pounds chicken legs (drumsticks)
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

Preheat oven to 400°F (I used my convection setting to cook these and it worked so well). Line a large baking sheet with aluminum foil, and coat with nonstick spray. Place all the drumsticks evenly onto the prepared pan being careful not to overcrowd the pan. If you need to, use multiple pans. Mix the salt, pepper, and garlic powder together in a small bowl. Sprinkle the seasoning mixture onto all sides of the legs evenly. Bake for 40 minutes, or until the internal temperature is 165°F and the tendons have shrunken away from the ankle, indicating doneness. I flipped my chicken halfway through to get both sides browned and this is also a great time to drain the pan if there is too much liquid accumulating.

Ever since I bought my Instant Pot last Christmas it has become my favorite kitchen appliance. This pulled pork recipe is so so good, and while you can add barbecue sauce to it, I didn’t need to add any. Recipe and photo courtesy of recipeteacher.com.

• 4 lb pork butt roast, boneless or bone-in
• 3 tablespoons light brown sugar
• 2 teaspoons salt
• 1 teaspoon ground mustard
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke
• 2 tablespoons olive oil
• 1/2 – 1 cup of your favorite BBQ sauce.

Trim the fat from pork roast and cut into 4 same size chunks. Add all dry ingredients to a large bowl and whisk together. Add pork roast chunks to rub mix and coat well. Add 2 tablespoons olive oil to Instant Pot and set to saute. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces. Once pork is seared and removed from pot, press cancel and add 1/2 cup chicken broth. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add remaining chicken broth. Worcestershire sauce and liquid smoke. Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing. Pressure cook/manual on high pressure for 60 minutes.Then let pressure release naturally for 20 minutes or until pin drops. Remove pork to a large bowl and shred with 2 forks. Add your favorite BBQ sauce as desired. Or use the juice from the Instant Pot – it’s loaded with awesome flavor!

Ever since I gave myself an Instant Pot for Christmas I have been in love. Every single recipe I have made has turned out wonderfully and I haven’t even scratched the surface of what it could do. This next recipe is for one of my favorite sandwiches, the gyro. Traditionally lamb meat is used, but as that can get expensive quick, I used flank steak. I also made homemade Tzatziki sauce which I will include in a separate post. Recipe and photo courtesy of 365daysofcrockpot.com.

• 1 1/2 lbs beef chuck roast or beef cross rib roast, sliced into thin quarter inch strips across the grain
• 1 large onion, sliced very thinly
• 2 tablespoon olive oil
• 2 teaspoon garlic powder
• 2 teaspoon oregano
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoon fresh lemon juice
• 1/3 cup beef broth
• Soft pita bread
• Lettuce
• Tomatoes
• Feta
• Tzatziki sauce

Add beef, onion, oil, garlic powder, oregano, salt, pepper, lemon juice and broth to the Instant Pot. Cover and turn the valve to “sealing.” Press manual/pressure cook button and set the timer for 25 minutes (high pressure). Once the time is up let the pot sit undisturbed for 15 minutes. Then move the valve to venting. Open the pot and stir. Season to taste with salt and pepper. Make the tzatziki sauce. Serve beef over pita folds with Tzatziki sauce, onions, tomatoes, lettuce and feta.

My brother introduced me to this Paula Deen recipe and I just love it. It is hearty and easy and filling and perfect for a cold winter night. It also makes great leftovers. The recipe recommends using Paula Deen branded sauces, but I have had just a good results with Sweet Baby Ray’s and A-1.

• 3 lbs ground beef chuck
• 1 cup chopped sweet onion
• 1/2 cup chopped green pepper
• 6 tablespoons all purpose flour
• 1 jar Paula Deen BBQ Sauce*
• 2 tablespoons Paula Deen Vidalia Onion Steak Sauce*
• 8 slices American cheese, optional
• onion hamburger buns
• to taste salt and pepper

Cook ground beef, onion and pepper until beef is no longer red, stirring to break up. Sprinkle flour over beef; stir to blend thoroughly. Add the barbeque and steak sauce and simmer, stirring often, for 15 to 25 minutes, or until thickened. Salt and pepper to taste. Note: If mixture becomes too thick, just add a little warm water to thin out. To serve, top the toasted buns with a large scoop of the hot sloppy joe mixture and a single slice of cheese.

I have made this recipe off and on for the past couple of years and figured it was time to get it on the website. Being a one-dish meal means this is the perfect weeknight recipe. Recipe and photo courtesy of stockpilingmoms.com.

• 1 pound boneless chicken breasts cubed 
• 6-8 medium red potatoes leave the skin on and cut in cubes or 4-5 large Idaho potatoes
• 1/3 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon paprika
• 2 tablespoon garlic powder
• 2 tablespoon hot sauce, or to taste
• 2 cups Mexican blend cheese
• 1 pound crumbled bacon

Preheat oven to 400 degrees. Preheat oven to 400 degrees. Spray a 9×13 baking dish with cooking spray or olive oil. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Place the potatoes and chicken into the prepared baking dish. Bake the potatoes and chicken for 50-60 minutes, stirring every 20 minutes, until cooked through. The potatoes will be crispy and browned on the outside. Do not cover. While the potatoes are cooking, fry your bacon until crispy. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Do not cover. You can serve with sour cream or ranch dressing, if desired. This is a great way to bring the heat down and tastes delicious.

My Christmas present to myself was an Instant Pot and I could not be happier with it.
I immediately started scouring Pinterest for recipes and this beef stew was one of the first ones I tried. It was so, so good and so easy. Photo and recipe courtesy of thedomesticman.com.

• 3 pounds stew beef (or chuck roast or short ribs, see note below), cut into chunks
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons flour
• 2 tablespoons ghee, or butter
• 1/2 onion diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 3/4 cup red wine
• 3 cups beef broth
• 3 carrots, peeled and cut into chunks
• 3 parsnips, peeled and cut into chunks
• 3 celery stalks, cut into chunks
• 1 1/2 pounds waxy potatoes, cut into chunks
• 3 sprigs fresh thyme or 1/2 teaspoon dried
• salt and pepper to taste
• 1 small handful parsley, chopped

Combine the beef, salt, pepper and flour; toss to dust the beef evenly. Plug in your Instant Pot and press the “Sauté” button. Add the ghee (or butter) and warm until melted and shimmering, about 3 minutes. Add 1/3 of the beef and sauté until browned, about 6 minutes, then remove the beef and add another 1/3 of the beef. Continue until the rest of the beef has cooked, about 20 minutes total; set the beef aside. Add the onion and sauté until softened, about 4 minutes, then add the garlic and tomato paste. Sauté until aromatic, about 30 seconds, then add the wine and broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the beef (and any accumulated juices), carrots, parsnips, celery, potatoes, and thyme. Cover and set the Instant Pot to “Meat/Stew” (high pressure) for 20 minutes. Once the Instant Pot finishes, wait until it depressurizes, about 15 minutes. You’ll know it’s ready when you can remove the lid easily. Gently remove the solid ingredients from the pot (the carrots and parsnips will be very tender) and set aside. Set the Instant Pot to “Sauté” again and simmer the sauce until reduced by half, about 10 minutes. Taste and add salt or pepper if needed. Return the solid ingredients to the pot, stir in the chopped parsley, then serve.

I always up for trying a new slow cooker recipe and this one was really good. I especially liked the cheesy sauce that goes over the top. Perfect for a cold winter night. Recipe and photo courtesy of barefeetinthekitchen.com.

Chicken Filling:

• 3 pounds boneless skinless chicken thighs
• 1 tablespoon cumin
• 1 tablespoon granulated garlic or garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon cayenne pepper

Burrito Ingredients:

• 6-8 flour tortillas or 12-16 corn tortillas
• 3/4 cup chopped roasted green chile or (1) 10-ounce can
• 1 cup shredded pepper jack cheese
• 2-3 tablespoons light flavored olive oil

Sauce Ingredients:

• 3 tablespoons butter
• 3 tablespoons all-purpose or brown rice flour
• 1 1/2 cup chicken broth
• 1/2 teaspoon cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup sour cream
• 1 cup shredded pepper jack cheese

Place chicken in the slow cooker. Sprinkle with cumin, garlic, salt, and pepper. Cover with lid and cook on low for 3-4 hours. When the chicken can be easily pulled apart, shred it and toss it in the juices in the crockpot. Preheat the oven to 350°F. Transfer the chicken to a large bowl, add 1 cup of shredded cheese, and the green chile. Stir to combine. Scoop the chicken mixture into the tortillas, about 3/4 cup of filling fits nicely in each flour tortilla. (About 1/3 cup of filling fits easily in the smaller corn tortillas.) Roll them up and place them snugly into a baking pan. Brush with olive oil. Bake 10-15 minutes, until lightly browned and crispy. While the burritos are in the oven, melt the butter in a large skillet over medium high heat. Add the flour and whisk until smooth. Slowly add the chicken broth and whisk until smooth. Add the cumin, salt, and pepper. Cook for 3-4 minutes, whisking and simmering until thickened. Remove from the heat. Add the sour cream and the remaining cheese, whisking until smooth again. Pour the sauce over the crispy burritos.