Pressure Cooker (Instant Pot) Corn Pudding Casserole

I like a corn casserole that has a more souffle consistency. I've tried many recipes...this is my own rendition and it was a hit! Perfect creamy texture, and the crushed Ritz crackers give it that extra texture. 
I used one of the pans and the lid from this stainless stacking pan set in my Instant Pot to prepare this recipe, and it worked fantastically. 

4 eggs
1 tsp salt
2 Tbs flour
1/2 cup sour cream
1/4 cup sugar
1 cup whipping cream
1 stick butter (melted)
1 29 ounce can whole kernel corn (drained).
1 sleeve crushed Ritz Crackers


Add all ingredients except corn and crackers to blender and blend until thoroughly mixed.
Pour into a bowl or pan which will fit in your pressure cooker. Add the corn and the crackers and mix. If your casserole container does not have a lid, cover with foil. 

Add 2" water to your pressure cooker cooking pot and place a small trivet in the pot.  Place the bowl containing the casserole on the trivet.
Seal the pot and set the high pressure cook time to 40 minutes. Once done, allow a 10 minute natural release. 

Corn & Chicken Chowder

November is definitely here in Ohio today....30 degrees and spitting snow!
I was in the mood for a warm and filling soup, so decided on this Corn & Chicken Chowder. I've made it before, and it always hits the spot. If you're following WW or ITrackBites Better Balance, it's 1 point per serving with the bacon bits, or 0 points without!

This can be made on the stove-top (as I did today), in a slow cooker, or in an Instant Pot. The beans add the creaminess without adding points.


Ingredients:

• Boneless chicken breast tenders, 16 ounces (0 points)
• Navy Beans, 1 can  (0 points)
• Corn Kernels, 2 cans (divided)   (0 points)
• Better Than Bullion Roasted Chicken Flavor, 2 Tsp.  (1 point)
• Better Than Butter seasoning, 2 Tbs.  (1 point)
• Green Onions, sliced    (0 points)
• Bell Peppers, 1 cup diced    (0 points)
• Celery, 1 cup diced   (0 points)
• Real Bacon Bits (optional), 1 Tbs per serving added at serving time. (adds 1 point per serving) 

Start out by cooking the chicken tenders until completely done in a skillet. Once done, remove and cut into bite sized pieces and place in a 3 qt sauce pan or Dutch oven. 
Add the navy beans (undrained) , one can of corn, the Better Than Bullion, and the Butter Buds to a blender. Blend until smooth. Pour into pan with chicken and stir. Set to simmer.
Dice green onions (reserve some of the tops for garnish), celery, and bell peppers and add to the pot. 
Drain the remaining can of corn kernels and add to pot. Stir to combine and simmer until ready to serve. Garnish with 1 Tbs of bacon bits if desired. 

Point Breakdown: Total Points for 6 servings (without bacon) is 2. This amounts to 0.33 points per actual serving, which the app counts as 0 points in the ITrackBites recipe builder. 

Real bacon Bits (I used Hormel) are 1 point per Tbs.

The Prettiest and Easiest 2-Ingredient Dough Bagels Ever!!

I love 2-Ingredient Dough Bagels!
Being able to have a warm, fresh bagel while staying my iTrack Bites allowable Bites is awesome, and I love having the bagels ready for a quick 2 Bite treat.

However, I HATED making the dough and forming the bagels in the traditional recipe. The dough as mixed was soft and sticky, making it almost impossible to form the bagels without having the dough all over my hands....very yucky!

If you've made these, you know that you must keep adding flour to make the dough shapable....thereby adding to the Bites, and making the bagel drier and less chewy.

I came up with a process a while back to make this a hands-off process....and in the meantime, making some of the most lovely and yummy bagels I've seen made with 2-Ingredient Dough!
I decided to share my process while making them this morning....excuse the impromptu pics and video.

Basic 2-Ingredient Dough Recipe:
1 cup Fat-Free Plain Greek Yogurt
1 Cup Self Rising Flour
1 Egg, beaten (for egg wash, optional....I am no longer doing the egg wash...see below)
Seasoning of choice (I like Everything Bagel)

The Bites value of these 8 bagels are 1.3 Bites each (1 cup self rising flour = 11 Bites)

Rather than making them in a bowl, I opt to use my older Ninja, which has a blade system which pulls up and out of the container when finished blending. You can use any blender, but I've found this type works best because it's easier to get the sticky dough out. I have tried using my Vitamix blender (love it, but the dough sticks to the blades and it is difficult to get all of the dough out) and it works but is my second favorite tool for this dough.
The Ninja also allows me to pulse and nicely blend the dough without getting clogged up.
I use the silicone donut mold pictured to make the bagels. It's oven proof and microwave proof, and also fits perfectly in my Power Air-Fryer Oven, which I use to bake the bagels.
Silicone Donut Mold from Amazon

Process:
Prep the molds by spraying with a bit of non-stick spray.

If not using egg wash, sprinkle your molds with desired seasoning...

I'm using Everything Bagel.

Place the greek yogurt and self-rising flour in the blender container.

Place lid on blender

Pulse the dough until blended well. For me, about 15 seconds in 2-3 second bursts.

Remove the blades (only if using the Ninja).

Spoon dough into molds. The recipe makes 8 bagels, so I end up using both of my molds. 

Using a spatula or the back of a spoon, smooth the dough in the molds. Doesn't have to be perfect....this will be the bottom of your bagel!
Excuse the video...trying to smooth one-handed while videoing.

The smoothed dough!

Now, brush with egg wash if you wish, and sprinkle with Everything Bagel (or seasoning of your choice) if you didn't add to the mold earlier. Even if you did, you can opt to add extra seasoning now if you want strongly seasoned bagels.
Pop them in the oven at 360 degrees for 6-8 minutes. I do 6 in my air fryer over. 

Look at this....Bagels baking and perfectly clean hands!!

When done baking, remove the bagels and carefully use a butter knife to flip them and place them back in the molds. Brush with more egg wash and sprinkle more seasoning. Place back in the over for another 2 minutes to brown the bottom. 

Here's my finished bagels this morning....crispy outside and chewy inside.
15 minutes start to finish, and ready for some fat-free cream cheese!!

Instant Pot Sausage, Peppers & Onions Dinner (5 SP)

One of our favorite quick meals is a skillet of baby red skin potatoes, onions, bell peppers, and some turkey sausage. I didn't feel like standing over the stove today, so thought I'd try using my 6 qt Instant Pot Ultra and the Aozita Stackable Stainless pans instead (link below).

This dinner is a total of 5 SP per serving. It makes 4 large servings.  

12 Creamer Red Potatoes (6 SP)
Baby Boomer Creamer Potatoes

Layer Hillshire Farms Smoked Turkey Sausage cut into 1/2 inch slices (14 SP for the package). 

Add a layer of bell pepper strips (0 SP)

And a layer of sweet white onion slices (0 SP)

Sprinkle with seasoning of choice (I used garlic salt, pepper, cumin and paprika). 

I placed frozen Brussels Sprouts in the top pan (0 SP). Note: I used the large sized sprouts and they were just warmed through. I'll use the baby brussels sprouts in the future to ensure they are nicely cooked. 

Stack the pans and use the rack to secure them.
Aozita Stackable Stainless Steel Pans

Place them in the Instant Pot with a cup of water in the bottom of the pot.

Set the pot for 10 minutes. Once cooking time is completed, allow a 3 minute NR then release the rest of the pressure. 

Stir to mix and serve!

Buffalo Ranch Chicken Pasta

Ingredients:

2 large chicken breasts about 1 pound
1 cup ranch dressing
16oz pasta
1/4 cup wing sauce
1 tbs butter
8 oz cream cheese
40z 3 cheese blend Mexican cheese
3 cups water
 

Place 1 tbs butter and breast in the Instant pot with one cup water. Place on the Poultry button or 14 minutes manual high pressure. Do a quick release. Remove chicken only and shred. In a small bowl mix together cream cheese, ranch, hot sauce, until creamy. Mix in shredded chicken. Pour in pasta 2 cups water and place mixture on top. Place on manual high pressure for 4 minutes. do a quick release. Stir and top with cheese. 

New York Pressure Cooker Cheesecake

New York Pressure Cooker Cheesecake

Ingredients:

Crust

• 3/4 cup graham cracker crumbs (4 whole graham crackers, crushed)
• 2 tablespoons melted butter

Cheesecake

• 1 pound regular cream cheese, softened (2 8-ounce packages)
• 2/3 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup sour cream

Instructions

1. Prep the pan: Spray the cheesecake pan with nonstick cooking spray. Mix the graham crackers and melted butter, then spread evenly across bottom of pan and pack in there tight, pushing the graham crackers up the sides a little.
2. Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour (or heat it in the microwave for 20 to 30 seconds, until it is softened). Beat the cream cheese in an electric mixer on medium speed until smooth, about 1 minute. Slowly add the sugar and beat on medium speed until the sugar is completely blended, about 3 minutes. Add the eggs one at a time, beating on low speed until just blended. Stir in the vanilla and sour cream by hand. Pour into the cheesecake pan, then tap the pan on the countertop for about 30 seconds to get rid of air bubbles. Cover the pan with aluminum foil, and crimp around the edge to seal.
3. Pressure cook the cheesecake: Put 2 cups of water in the pressure cooker pot and add the cooking rack. If your pressure cooker rack doesn’t have handles, make an aluminum foil sling by folding a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Use the sling to lower the cheesecake pan into the pot and set it on the rack. Lock the pressure cooker and pressure cook on high for 35 minutes in an electric PC or 30 minutes in a stovetop PC, then let the pressure come down naturally, about 10 more minutes.
4. Cool the cheesecake, then serve: Lift the cheesecake out of the pressure cooker. Immediately run a knife around the rim of the cheesecake pan to loosen the cheesecake from the sides. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight. Top with your choice of topping (or just serve plain)!

Terri's Corn Pudding Casserole

Terri’s Corn Pudding Casserole

¼ cup sugar

2 tablespoons baking powder

2 teaspoons salt

6 eggs

2 cups heavy cream (whipping cream)

1 stick butter (melted)

2 packages Martha White Sweet Yellow Corn Bread mix

1 pint sour cream

3 cans drained corn

Place all ingredients except corn in a blender and blend till smooth.

Pour into a greased casserole dish. Add corn and stir until mixed.

Bake at 350 for about 45-60 (depending on your oven) minutes until golden and set. If top becomes too brown, cover with foil.