Meal Inspo Archives – Mama Loves Shopping

Ham Week!!!

So I bought this enormous ham from Costco. Ok, it’s not that enormous but it is almost 5 pounds. I had the great idea to find a few different recipes for the week all using this $14 ham. 3 days, 3 meals, 1 ham. I was ready for the challenge.

Day 1- Roasted Ham, Potatoes & Green Beans

This day was easy. I just followed the instructions on my ham to roast it in the oven. For my ham, it was about 10 minutes per pound in a 375 degree oven. I filled a pan with two inches of water and covered it. The internal temperature had to reach 130 degrees so it did take my ham a little longer.

I roasted potatoes in the oven and cooked some green beans and voila, meal is complete!

HAM RECIPE (off the back of the ham!)

Place ham in an oven safe baking dish and add about two inches of water. Cover and cook in a 375 degree oven for about 10 minutes per pound or until ham reaches an internal temperature of 130 degrees. Uncover and cook for 5-10 minutes extra at the end.

ROASTED POTATOES RECIPE

Cut baby gold potatoes into wedges and coat with olive oil, salt (to taste), garlic powder (to taste) and a sprinkle of rosemary. Bake in a 400 degree oven for about 20-25 minutes depending on how crispy you like them!

GREEN BEANS RECIPE

Put fresh green beans in a pot of boiling water. Cook until tender (about 5-8 minutes, depending on how soft you like them!) Drain. Add about 1tbsp. butter, sprinkle of salt and a sprinke of garlic powder.

Day 2 – Ham & Cheese Sliders with salad and strawberries

This recipe couldn’t have been any easier! Everyone loved these mini sandwiches and it was super easy to customize for each person in our family.

HAM & CHEESE SLIDERS

Slice a package of Hawaiian sweet rolls down the center to make buns. Layer sliced ham and provolone (or any other cheese!) on the bottom bun. On the top bun add sauce of your choice. We added dijonnaise to our buns using Trader Joe’s Dijon Mustard (the best!) and Hellman’s. The kids wanted just mayonnaise and I left a couple buns plain for the baby. Then just lay the top bun on top of the layered ham and cheese. Brush the tops with melted butter. Place on a baking sheet and cover with foil. Cook in a 350 degree oven for about 15 minutes or until the cheese melts!

Day 3 – Ham, Cheese and Peas Gnocchi with Salad and Garlic Bread

Last meal of ham week! This one was my favorite by far. The kids were so so with this one. Here is the link to the recipe off of Food Network. I followed the recipe except I added havarti cheese instead of swiss because my kids hate swiss cheese.

https://www.foodnetwork.com/recipes/food-network-kitchen/cheesy-gnocchi-casserole-with-ham-and-peas-recipe-2119854

I served this with garlic bread and salad!

I hope you guys enjoyed these fun recipes. Ham is such a budget friendly meat and I forgot how much I liked it!

-Stacey

Categories: InstantPot, InstantPot Recipe, Meal Inspo, Uncategorized

Easy Instant Pot Rotisserie Chicken!

You can’t beat this super easy recipe. I have to say I prefer cooking my chicken in the oven but most days I don’t have time for the 3 hour ordeal of roasting a whole chicken. I think the oven gives it crispier skin but this one tastes just like a rotisserie chicken from the store! And an added bonus is that you get tons of juice in the instant pot.

INSTANT POT ROTISSERIE CHICKEN

(adapted from www.damndelicious.net)

INGREDIENTS

2 tsp. kosher salt

1 tsp. black pepper

2 tsp. thyme

1 1/2 tsp. paprika

1 tsp. oregano

1 tsp. onion powder

1 tsp. garlic powder

1 (5-6 pound) roasting chicken

2 tbs. canola oil

1 cup chicken stock

DIRECTIONS

First, in a small bowl, combine the salt, pepper, thyme, paprika, oregano, onion powder and garlic powder. Prepare the chicken by removing the giblets and excess fat. Dry chicken thoroughly with paper towels. Then, spread the seasoning all over chicken and under the skin. (You can also stuff the cavity with a halved lemon- I didn’t and it still turned out fine. Next, set your Instant Pot to the high saute setting. Add the canola oil and brown the chicken on both sides for about 5 minutes each. Take the chicken out and set it on a plate.

Add the metal trivet to your instant pot and then add the chicken stock. Gently place the chicken on top of the trivet and select high pressure cooking for 28 minutes. When the chicken is finished cooking, naturally release the pressure which takes about 20-30 minutes. Let the chicken rest for 10-15 minutes before slicing and serving. You can add the juice from the Instant Pot on top.

I served it with riced cauliflower from Trader Joe’s and a salad! I fed a family of 5 and we have enough left over for another meal. Total dinner win!

Enjoy!

-Stacey

Categories: Meal Inspo, Uncategorized

Trader Joe’s Meals!

I tested out a few meals this week with ingredients all from Trader Joe’s! Check them out!

TURKEY & LETTUCE PINWHEELS

Spinach tortilla // turkey slices // chive cream cheese // romaine lettuce

Layer the cream cheese, turkey and lettuce on a tortilla. Roll tightly and slice across to make fun pinwheels!

FALAFEL PITAS

Pitas // Frozen Falafels // Cucumber and Garlic Tzaziki Sauce // Cucumbers // Hummus // Tomato Wedges

Heat the falafels as directed and place in pitas with lots of tzatziki sauce. Top with sliced cucumbers and serve with cucumbers, tomato wedges and hummus.

FIESTA BOWLS

Pre-Cooked Carnitas // Black Beans // Frozen Roasted Corn // Mexican Cheese // Guacamole // Mexican Rice (pre-made or make your own – recipe below)

Cook all ingredients according to package and them place them in a bowl together! Easy peasy!

MEXICAN RICE

Jasmine Rice (frozen or boxed) // 2 1/2 cups chicken stock // 1 15 oz. can of tomato sauce // 4 cloves garlic- minced // 1/2 sweet onion- diced // 1 tsp. salt // 1/2 tsp. cumin // 2 tsp. clarified butter or canola oil

Heat oil in a large pan and add onions until softened. Then add 2 cups of jasmine rice and cook for 3 minutes. Add the minced garlic, cumin and salt and cook another minute. Add the chicken broth and tomato sauce and cook with lid on for 15 minutes.

SAUSAGE, POTATOES AND PEPPERS

1 pkg. sweet Italian chicken sausage // 1 bag frozen roasted potatoes with peppers // 1 red and 1 yellow bell pepper- sliced thinly

Cook the potatoes according to the directions on the bag. Cook the sausage according to package. Saute the red and yellow peppers in a little oil. Cut the sausage into 1 inch thick slices and add to potatoes. Add the saute peppers to the sausage and potato mixture. Can be dipped in dijon mustard for extra flavor!