Egg Roll in a Bowl

I had seen several friends share this recipe on Facebook and it actually looked tasty. I am not a big egg roll fan, but I do enjoy cabbage and carrots, and I have been wanting more low carb, low calorie recipes. I was pleasantly surprised that is this was really good! And a totally low calorie dinner!

I made noodles to eat it with. I didn’t eat the noodles, because I’m trying to cut the calories, and it was delicious even without the pasta! I used turkey sausage to make it even healthier and low fat – totally yummy still. I think it would be delicious with ground chicken and paprika too (instead of sausage).

We’ll totally be making this again. Especially on days I want a low calorie meal so I can pig out on some yummy dessert! Plus super fast and EASY to make!

 

Ingredients:

  • 1lb ground sausage (pork, turkey, chicken)
  • 1/4 cup soy sauce (more if needed)
  • 6 cups shredded cabbage
  • 2 cups shredded carrots
  • or instead of the cabbage and carrots, use 2 bags of coleslaw mix
  • 2-4 cloves minced garlic
  • 1 tsp sesame oil
  • 1 inch finely grated fresh ginger or 1 tsp ground ginger
  • green onions for top
  • Noodles or rice – if desired

 

Directions:

Heat and brown your sausage in a large skillet or wok with some sesame oil. Add in soy sauce, garlic, and ginger. Mix. Add in the Cabbage and carrots. Cook 5-10 minutes, until veggies are tender, but cabbage still will have a bit of crunch to it. Top with green onions. Serve with more soy sauce if needed. Serve with Noodles or Rice as desired.

Yum! Enjoy!

 

Egg Roll in a Bowl

Ingredients

  • 1lb ground sausage (pork, turkey, chicken)
  • 1/4 cup soy sauce (more if needed)
  • 6 cups shredded cabbage
  • 2 cups shredded carrots
  • or instead of the cabbage and carrots, use 2 bags of coleslaw mix
  • 2-4 cloves minced garlic
  • 1 tsp sesame oil
  • 1 inch finely grated fresh ginger or 1 tsp ground ginger
  • green onions for top
  • Noodles or rice - if desired

Instructions

  1. Heat and brown your sausage in a large skillet or wok with some sesame oil.
  2. Add in soy sauce, garlic, and ginger.
  3. Mix.
  4. Add in the Cabbage and carrots.
  5. Cook 5-10 minutes, until veggies are tender, but cabbage still will have a bit of crunch to it.
  6. Top with green onions.
  7. Serve with more soy sauce if needed.
  8. Serve with Noodles or Rice as desired.
http://mismashedmom.com/2017/04/egg-roll-bowl.html

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Oregon State Capital

Have you ever visited the Capitol of the State that you live in? We’ve been to the Capitol of the US in DC many times and toured it – even rode the trains that the Senators take underground (that is cool!) – but we have never toured the Oregon State Capitol, where our kids have always lived.

I decided to change that. The Capitol is only about 30 minutes from where we live and we have driven by it many, many times. I even worked for the State in college, and never bothered to tour the Capitol! For shame!

We went and parking was simple. Plenty of parking out front. I was shocked when we could just walk right into the building. I guess I am used to DC where you must have everything and everyone go through x-rays and metal detectors!

It was completely empty the Friday afternoon we went. They let you just come in and walk around. They offer tours, but my kids didn’t want to wait for a tour, so we got a self-tour map and set on our way. Someday, I’d love to do a guided tour. The door knobs are really cool. The ceilings and wall paintings are amazing. The designs in the carpet and floors are really fun! FYI – the bathrooms were clean and nice!

It was fun to see the state senate and representative rooms. Then we got to see the governor’s office (ceremonial only, I’m sure). It had a cool table. The kids got to sit at the desk and stand at the podium for press conferences. It was quite a bit of fun for the kids! They gave the kids special pencils to take home too! Score! A fun, free souvenir!

It was surprisingly a really fun time! I am already planning when we can go back and tour it again. It is a free and easy tour, that teaches kids about government and the history of your state. I highly encourage you to give the Capitol of your state a visit – I want to do it for other states that we visit too!

 

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Instant Pot Lentil Chili

Again, lentils do not photograph well. They are brown and don’t look good, but they are oh.so.tasty! I LOVE Lentils. I think I’ve been singing the praises of Lentils for awhile now. Seriously, if you have not tried lentils yet, do it! You won’t regret it.

We wanted some lentil chili and cornbread this time. YUM! It turned out great. Sweet Potato is always such a good addition to lentils. Just toss a sweet potato in for extra deliciousness and added vitamins! Lentils and sweet potato are a marriage made in dinner heaven!

 

Ingredients:

  • 1 chopped onion
  • 1 chopped sweet potato
  • 3-4 cloves of minced garlic
  • 2 chopped carrots
  • 1 celery stalk (optional – I don’t like celery)
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp oregano
  • 1/2 tsp dry mustard
  • 1 15oz can tomatoes
  • 2 cups lentils
  • 4 cups vegetable or chicken broth

 

Directions:

Add all the ingredients to pressure cooker

Put lid on and make sure vent is set to seal. Set pressure cooker on beans setting for twenty minutes

Use Quick Pressure release by moving the vent to steam. Let out steam and open pot. Here is what mine looked like when I opened it.

Stir and serve with some cornbread. YUM!

 

Instant Pot Lentil Chili

Ingredients

  • 1 chopped onion
  • 1 chopped sweet potato
  • 3-4 cloves of minced garlic
  • 2 chopped carrots
  • 1 celery stalk (optional - I don't like celery)
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp oregano
  • 1/2 tsp dry mustard
  • 1 15oz can tomatoes
  • 2 cups lentils
  • 4 cups vegetable or chicken broth

Instructions

  1. Place all ingredients in pressure cooker
  2. Put lid on and make sure vent is set to seal.
  3. Set pressure cooker on beans setting for twenty minutes
  4. Use quick pressure release by moving vent to steam.
  5. Open, stir, and serve with cornbread!
http://mismashedmom.com/2017/04/instant-pot-lentil-chili.html

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Instant Pot Chicken Cordon Bleu

This was my first time making pasta in my Instant Pot. I was afraid it would be mushy, but it worked BEAUTIFULLY! I was actually really surprised! Plus this tasted really good. I only needed one pot to cook the pasta and the chicken and I just set the timer and let it go! No needing to babysit it on the stove top! I was pleasantly surprised how well this worked!

I used frozen chicken that was cut up into fairly small pieces already.  If you use non-frozen chicken in small pieces, then 15 minutes would be fine, I think. If you are using Large pieces of frozen chicken, you may add another 5 minutes to the cooking time.  This is a fantastic one pot meal!

 

Ingredients:

  • 1 lb chicken
  • 1/2 – 1 lb cubed/sliced Ham
  • 1 box pasta
  • 2 cups or 1 can chicken broth
  • 1/2 – 1 lb swiss cheese
  • 1+ cup cream
  • 1 tsp dry mustard

 

Directions:

Place the box of pasta in your pressure cooker. Pour in the chicken broth. Place your chicken on top of the pasta. This is what mine looked like:

I placed my pressure cooker on the chicken setting for 20 minutes. My chicken was frozen, but cut in smaller pieces. If you chicken is thawed and cut small, then 15 minutes may be enough. If frozen and BIG pieces, then 25 minutes may be a better choice.

When done, use the vent and release the steam with the quick depressurization method.

Pour the cream, ham, dry mustard, and cheese into the pot, stir around until creamy. Add as much cheese as you’d like and more cream if you’d like it creamier. 1 cup and 1/2 lb of cheese was enough for us, but if you want more cheese/cream, add more! It’s all good!

Serve and enjoy!

Instant Pot Chicken Cordon Bleu

Ingredients

  • 1 lb chicken
  • 1/2 - 1 lb cubed/sliced Ham
  • 1 box pasta
  • 2 cups or 1 can chicken broth
  • 1/2 - 1 lb swiss cheese
  • 1+ cup cream
  • 1 tsp dry mustard

Instructions

  1. Place the box of pasta in your pressure cooker.
  2. Pour in the chicken broth.
  3. Place your chicken on top of the pasta
  4. I placed my pressure cooker on the chicken setting for 20 minutes. My chicken was frozen, but cut in smaller pieces. If you chicken is thawed and cut small, then 15 minutes may be enough. If frozen and BIG pieces, then 25 minutes may be a better choice. When done, use the vent and release the steam with the quick depressurization method.
  5. Pour the cream, ham, dry mustard, and cheese into the pot, stir around until creamy.
  6. Add as much cheese as you'd like and more cream if you'd like it creamier. 1 cup and 1/2 lb of cheese was enough for us, but if you want more cheese/cream, add more! It's all good!
http://mismashedmom.com/2017/04/instant-pot-chicken-cordon-bleu.html

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Instant Pot Meatloaf & Potatoes

I am not a big meatloaf fan. I know it is “comfort” food for some, for me, I just feel I make much better items, that meatloaf never interests me. Well, my older son asked about meatloaf and wanted to try it, since it has been years since we’ve had it and he didn’t remember. Ok, I’ll make it. I wanted to try it in the Instant Pot anyway and try making potatoes and meatloaf at the same time.

The Instant Pot worked GREAT for cooking both a the same time. Huge timesaver and dishes saver when it comes to a dish like this. I decided to whip/mash my potatoes. Seriously, I serve whole potatoes, my kids won’t eat them. I mash them up, and there are none left. Arg! Even when I explain they are the EXACT same thing, doesn’t seem to matter. Whatever…

I am still not a huge meatloaf fan. But this was a great dish to make in the Instant Pot because you can make your sides at the same time. I used ground chicken, but use any mix of ground meats you’d like.

All the Ingredients are approximate – you know me, I don’t really measure! ha! Put in as many oats/bread crumbs until it looks right to you!

Ingredients:

  • 1 1/2 lbs ground meat – I used chicken. A mix of meats would be great!
  • 1 cup mozzarella cheese – or an Italian cheese mix
  • 1/4 cup Parmesan
  • 1/2 – 1 cup bread crumbs
  • 2 tbsp Worcestershire sauce
  • 2 eggs
  • 1/2 – 1 cup oats
  • garlic – to taste
  • 1 tbsp Montreal Steak seasoning – or salt and pepper
  • 1 cup beef broth
  • potatoes, carrots, etc.

Sauce:

  • 1 1/2 tbsp brown sugar
  • 1/2 cup ketchup
  • 1 tbsp dry mustard
  • 2 tsp Worcestershire sauce

 

Directions:

In a large bowl, mix your ground meat, mozzarella, parmesan, bread crumbs, Worcestershire, eggs, oats, garlic, and steak seasoning together until well mixed. I just add bread crumbs and oats until the mixture looks right! Spray a sheet of foil with some cooking spray and form your meat into a loaf.

In a small bowl, mix together your sauce ingredients

Place your carrots, potatoes, etc. in the bottom of your instant pot. Pour in your water or beef broth. Place the rack on top of the potatoes.

Place your meatloaf in on the rack

Pour the Sauce over your meatloaf

Put the lid on, be sure your vent is set to seal and Place your Pressure cooker on manual for 25 minutes

When done, allow to naturally depressurize for 10 minutes

Release the rest of the pressure and open. This is what mine looked like when I opened it:

Remove your meatloaf, slice and serve!

You can also mash your potatoes right in the pot if your kids are picky like mine! They taste FANTASTIC cooked in the beef broth!

 

Instant Pot Meatloaf & Potatoes

Ingredients

  • 1 1/2 lbs ground meat - I used chicken. A mix of meats would be great!
  • 1 cup mozzarella cheese - or an Italian cheese mix
  • 1/4 cup Parmesan
  • 1/2 - 1 cup bread crumbs
  • 2 tbsp Worcestershire sauce
  • 2 eggs
  • 1/2 - 1 cup oats
  • garlic - to taste
  • 1 tbsp Montreal Steak seasoning - or salt and pepper
  • 1 cup beef broth
  • potatoes, carrots, etc.
  • Sauce:
  • 1 1/2 tbsp brown sugar
  • 1/2 cup ketchup
  • 1 tbsp dry mustard
  • 2 tsp Worcestershire sauce

Instructions

  1. In a large bowl, mix your ground meat, mozzarella, parmesan, bread crumbs, Worcestershire, eggs, oats, garlic, and steak seasoning together until well mixed.
  2. I just add bread crumbs and oats until the mixture looks right!
  3. Spray a sheet of foil with some cooking spray and form your meat into a loaf.
  4. In a small bowl, mix together your sauce ingredients
  5. Place your carrots, potatoes, etc. in the bottom of your instant pot.
  6. Pour in your water or beef broth.
  7. Place the rack on top of the potatoes.
  8. Place your meatloaf on the rack
  9. Pour the sauce over your meatloaf
  10. Put the lid on your pressure cooker and set to manual for 25 minutes
  11. When finishes, allow to depressurize naturally for 10 minutes
  12. Then release the rest of the pressure
  13. Open the pressure cooker, remove your meatloaf, slice, and serve with your potatoes, carrots, etc.
http://mismashedmom.com/2017/04/instant-pot-meatloaf-potatoes.html

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Paw Patrol Cake

My 3-year-old turned 4 this last month! He is a big Paw Patrol fan. We always like to make fun and easy cakes, and this one fit that bill. It is a really fun cake for him and it was super easy to make!

The main thing you need to buy is a Paw Patrol Bulldozer, some M&M’s, and Kitkats!

I just used a boxed cake mix and my chocolate buttercream frosting (could just make the plain kind and make it whatever color you want! Green would work well too!)

Just make the cake mix in 2 round pans – and use my method for getting flat cakes!

After baking, I realized that most of the pictures I saw of similar cakes must be 4 layers, because my cakes were only about 1/2 a KitKat tall. Oops! if you want the cakes an entire KitKat length tall, make 2 cake mixes and 4 round layers. If you are like me and just want one cake, simply cut the KitKat’s in half! Easy peasy! Problem solved. I just cut all the KitKat in half and it worked well!

Frost your cakes, place the KitKats around the edge, cutting some in half (or in 1/4) around the opening where your M&M’s will spill over. Place the Bulldozer on the cake, then pour the M&M’s! My kids helped pour the M&M’s and thought it was fun! I added a bit of frosting to the foil, so it would hold at least the bottom ones in place. My kids kept eating M&M’s off the pile. I used about a medium-sized bag – of course, that is with kids eating them along the way!

This was seriously an adorable cake that my son LOVED! He is sitting next to me right now pointing at the pictures telling me how much he liked his cake. Plus, he got the bulldozer as an extra present! Double score!

 

 

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Avocado Brownies 

I made Avocado Brownies for the Avocado Frosting to go on top of. It was a fun way to use up avocados. While making them, I was thinking that this is an expensive way to make brownies. Then I realized that the brownies only used a little over 1 large avocado that I bought for $1. My recipe calls for 1 cup of butter or 1/2 lb butter. Well, 1lb of butter around here on sale is about $2, or it takes about $1 worth of butter, so actually similar cost. I was surprised!

To make the brownies, I just used my favorite recipe, and just substituted the Avocado for the butter. Worked FANTASTIC. The brownies were a bit more cake-like than I normally like, but they tasted just fine. The avocado blended in beautifully, you don’t taste it at all. While I prefer the fudgy brownie that I get from the butter, if you are looking to save a few calories – and who isn’t? – These are a GREAT and DELICIOUS substitute! The calories for one of these brownies is 106 vs. 164 for the regular recipe with butter. Over 50 calories is nothing to shrug at! That means you can eat 3 of these brownies for the same calories as 2 of the regular! MORE brownies! WIN! The Avocado Frosting is a similar story. 64 calories vs. 92 calories for the regular buttercream.

Now I know that Avocado is an EXCELLENT Butter substitute to save some calories, get the same great taste, and it costs about the same amount of money. I am positively giddy over this find!

 

ingredients:

  • 1 cup of Avocado (this was about 1 1/4 large Avocados for me)
  • 2 cups sugar
  • 2 tsp vanilla
  • 4 eggs
  • 1 cup of flour
  • 3/4 cup cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Avocado Frosting (if desired)

 

Directions:

Heat your oven to 350. Spray a 13×9 pan with cooking spray

Combine the avocado, sugar, and vanilla together. Add in the eggs, one at a time, mixing well after each. Add in the flour, cocoa, baking powder, and salt, and mix until well blended. Pour into pan. Bake for 30-35 minutes until set in the middle and the brownies begin to pull away from the sides. Allow to cool! Cut and Enjoy!

 

Avocado Brownies 

Ingredients

  • 1 cup of Avocado (this was about 1 1/4 large Avocados for me)
  • 2 cups sugar
  • 2 tsp vanilla
  • 4 eggs
  • 1 cup of flour
  • 3/4 cup cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Avocado Frosting (if desired)

Instructions

  1. Heat your oven to 350.
  2. Spray a 13x9 pan with cooking spray
  3. Combine the avocado, sugar, and vanilla together.
  4. Add in the eggs, one at a time, mixing well after each.
  5. Add in the flour, cocoa, baking powder, and salt, and mix until well blended.
  6. Pour into pan.
  7. Bake for 30-35 minutes until set in the middle and the brownies begin to pull away from the sides.
  8. Allow to cool!
  9. Cut and Enjoy!
http://mismashedmom.com/2017/03/avocado-brownies.html

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