If you’re reading this post, odds are you are looking for guidance during your pre-op phase (and you are about to become one of my “Bari-besties”!)
Well, friend, you are in luck, because I PROMISE not to be a gatekeeper! You know that old adage, We rise by lifting others? That is a sort of “unspoken motto” around here. If one rises, we all rise! So without further ado, let’s get to it.
My Pre-Op Requirements
Pre-Op Part One
As you probably know, everyone’s surgeon is different. Therefore, most pre and post-op journeys are different, too. Fun fact, in 2021, I started to pursue Gastric Sleeve surgery, but it fell through when we took in my husband’s little sister and the timing and financials became unworkable. I actually made it 90% of the way through the pre-op requirements with that surgical office and then had to stop. It was really frustrating, but I don’t regret it. I learned a ton! Here are the requirements that I remember having to go through with that office:
Initial Consultation with Doctor to Decide on Best Procedure
Bloodwork
Nutrition Counseling with Dietician (3 or 4 of these)
Keep a Food Journal
Weekly Weigh Ins
Pre-Op Liquids
Post-Op Phases
Nutritional Seminar
Pre & Post-Op Dietary Restrictions
Longterm Success Strategies (and prioritizing Protein and Fiber)
Vitamin and Supplement Overview
Mindset Shift
Psychological Evaluation
Two Required Support Group Meetings (though weekly participation encouraged)
Weight Loss of 50lbs prior to Surgery with ZERO weight gain
I was able to complete all of these requirements in about six months. I was just waiting for a surgical date. Sadly, our insurance doesn’t cover any bariatric procedures, so I was a private pay patient. The money we had saved that we planned to use for my surgery was then reallocated to providing for the needs of my sister-in-law. I was so sad to not have the surgery, but I knew that God was calling us to take her in, and I couldn’t possibly be upset about that. We love her very much.
Pre-Op Part 2
This time, my experience has been vastly different. I am working with a different surgical office, and honestly, I am so glad to have made that decision. In March of 2024, I was officially diagnosed with a rare brain disease called Pseudotumor Cerebri. You can read about that whole saga here. Long story short, there was a period of time where we thought I had brain cancer. Turned out to be excess spinal fluid built up in my brain causing pressure. The symptoms mimic that of a brain tumor. All of that to say, bariatric surgery (and the rapid weight loss it provides) is my chosen course of treatment to *hopefully* reduce the pressure in my brain.
I officially got that diagnosis at the end of February 2024. My surgery date is scheduled for April 22nd, 2024. That is a pretty amazing and miraculous timeline. For this pre-op experience, I have one month of liver-shrinking diet modification broken into two phases:
Phase One: 2-and-1 Meal Replacement
Two meal replacement shakes per day (Breakfast and Dinner)
One protein-heavy lunch under 500 calories total with non-starchy vegetables
OTC Complete Multivitamin
Timeframe: Two Weeks
Weight Lost: 20 lbs.
Phase Two: Full Liquids
Three meal replacement protein shakes per day (Breakfast, Lunch, and Dinner)
No snacking or other food in between.
Clear liquids (Gatorade/Powerade Zero, Sugar Free Popsicles, Sugar Free Jello, Sugar Free Crystal Light, Reduced Sodium Beef, Chicken, or Bone Broth, Decaf and Sugar Free Coffee & Tea, Protein Waters)
OTC Complete Multivitamin
Timeframe: 18 days
Weight Lost: TBD
Protein Shakes: What I Like & What I Don’t
Let’s Start with the “Don’t Likes”
First, let me preface this by saying I do not love artificial sweeteners. I am somewhat of a “crunchy” gal, and Splenda/Aspartame are not my usual go-to ingredients. Except for when they are in Diet Coke, because, well… Diet Coke.
Getting off of caffeine was hard and really unglamorous. The caffeine headaches wereROUGH the first couple of days, but once they passed, I was able to handle my dietary restrictions pretty well. I didn’t cheat once! That in itself showed me how much healing and growth I have experienced.
The PRO of this specific protein mix is that it contains an ingredient that makes you feel fuller for longer, so this really does help manage hunger during the pre-op phase. There is also a great vitamin and mineral blend to help prep your body for surgery.
I find these to be super delicious. They are creamy, not chalky, flavorful, and there is much less of an aftertaste. So far, my favorite flavors are Cafe Latte and Cake Batter. Both are great for making “Proffee” aka, Protein Coffee.
Looking for a surefire way to impress your friends and family at dinner time? Look no further than this Best Ever Juicy & Flavorful Roasted Chicken recipe. This mouth-watering dish is sure to have everyone begging for seconds, and who knows, maybe even thirds!
This post contains affiliate links, which means I make a small commission at no extra cost to you.Read my full disclosure here.
First Things First
To get started, preheat your oven to 375 degrees Fahrenheit. If your oven has a roasting setting, use that setting. If it does not have a roasting setting, don’t worry! I will tell you what to do when it is time.
While the oven is heating up, take your whole chicken and remove the innards. Rinse the chicken well under cold water and pat dry with paper towel.
Prepare Your Chicken for Roasting
To prep your bird, give it a nice little massage with some olive oil or melted butter. We want to make sure this bird feels loved and appreciated before it goes into the oven.
Using your hands, separate (but do not remove) the skin from the meat. Be sure to massage your oil/butter under the skin, on the meat, and outside of the skin.
Next, generously sprinkle some salt, pepper, paprika, and garlic powder all over your chicken- don’t forget to season under the skin! This will help bring out all those delicious flavors we’re looking for.
Now, this is where things get really exciting. Take a lemon and give it a good squeeze all over the chicken. This will not only add some zest to the dish, but it will also make your chicken look like it’s posing for a fancy food magazine.
Oven Roasting Your Chicken
Place your chicken in a roasting pan atop a bed of chopped onions and tent with foil. Pop it in the oven for about 1 hour and 30 minutes, removing every 30 minutes to baste with the pan juices.
If your oven has a roasting setting, simply return your bird for 30 more minutes, uncovered. You’ll know it’s done when the juices run clear and the internal temperature reaches 165 degrees Fahrenheit.
If your oven does not have a roasting setting, have no fear! Just turn your oven’s temperature up to 400 degrees and allow the chicken to roast uncovered for 30 more minutes or until the juices run clear and the internal temp has reached 165 degrees.
Pro-tip: If you’re feeling sad that your oven doesn’t have a roasting setting, you can elevate your mood by playing the classic throwback “Hot in Here” by Nelly and dancing around your kitchen.
I can say from experience that it does in fact make your chicken taste even better.
Helpful Gadgets & Tools:
When roasting anything, I have a few kitchen “must haves”:
Now, sit back, relax, and let the compliments roll in. Trust me, with this Best Ever Juicy & Flavorful Roasted Whole Chicken recipe, you’ll be the talk of the town.
Juicy & Flavorful Oven Roasted Whole Chicken
Yield: 1 Bird
Prep Time: 10 minutes
Cook Time: 2 hours
Additional Time: 15 minutes
Total Time: 2 hours25 minutes
This Juicy & Flavorful Roasted Whole Chicken recipe is the perfect dish for any occasion. With a crispy golden skin and tender, succulent meat, this chicken is sure to impress your guests. The secret to its delicious flavor lies in the aromatic blend of herbs and spices used to season the chicken, which infuses the meat with a rich, savory taste. Whether you're hosting a dinner party or simply looking for a cozy family meal, this roasted chicken is a surefire hit that will leave everyone satisfied and wanting more.
Ingredients
1 Whole Chicken (2-3 lbs), innards removed
1 stick butter
1 onion, chopped
1 lemon, halved
4 tbsp salt or seasoning salt
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
Instructions
Preparing Your Chicken:
Preheat oven to 375 degrees. If you have a roasting setting on your oven, use that setting. If not, that's okay, we will adjust the temperature again before the bird finishes roasting.
In a small bowl, combine seasonings and mix well. Set aside.
Line base of roasting pan with aluminum foil.
Chop onion into large chunks and spread over aluminum foil.
Rinse chicken well under cool water and pat dry with paper towel. Using your hands, carefully pull the skin away from the meat but do not remove the skin. You want to create a pocket for the seasonings and butter to lay in. Do not skip this step. This is the key to delicious, flavorful meat and crispy outer skin.
Season the bird, inside the skin and on top of the skin, on all sides.
Chop butter into 1/2 tbsp pads. Place pads directly under the skin on all sides of the bird, paying attention to the breast, wings, thighs, and legs. Season inside of the cavity as well.
Once your chicken is seasoned generously (feel free to whip up additional batches of seasonings or just measure with your heart!), stuff the cavity with some chopped onion and the lemon.
Place seasoned and stuffed chicken on top of onion bed in pan. Cover with aluminum foil making a dome or tent shape.
Roasting Your Chicken:
Place covered chicken in preheated oven and roast for 30 minutes. Remove chicken and baste with the juices from the pan.
Roast again, covered, for 60 minutes, removing the chicken to baste every 30 minutes.
Turn the oven temperature up to 400 degrees and leave chicken uncovered. Roast for final 30 minutes. (*Note: Skip this temperature change if your oven does have a roast setting.)
Using a meat thermometer, confirm that the chicken has reached 165 degrees internally.
Allow to rest for 15 minutes before carving to allow the juices to redistribute properly.
Nutrition Information:
Yield: 8Serving Size: 1 Amount Per Serving:Calories: 310
Transform Your Pork Shoulder from Dry to Delicious with This Recipe!
Are you tired of bland and tasteless pork shoulder? Look no further, because I have a recipe that will change your life (or at least your dinner plans). This slow-roasted pork shoulder is so tender and juicy, it will make your taste buds dance with joy.
Prep Your Pork Shoulder
To start, let’s talk prep. You’ll need a few ingredients: pork shoulder, salt, pepper, garlic, paprika, brown sugar, and a whole lot of patience. Trust me, the final result is worth the effort.
Trimming the Fat
Now, don’t panic here thinking you’ll need to cut all of that beautiful marbling out of your meat- we are simply removing the excess fat that may be on your roast. For me, there was a large layer on the underside of my roast. Just carefully carve away that layer to reveal even more beautiful marbling! Your roast should look something like this:
Before trimming that excess fat (shown on the right in the picture above), there was a large area of white covering the underside of my roast. In addition to this large spot, I also trimmed a few smaller areas that had thicker deposits of fat around the edges. By removing this fat, you are able to achieve that nice, flavorful crust. Trust me, you don’t want to skip this step.
Seasoning Your Pork Shoulder
In a small bowl, combine the following seasonings and mix well:
Brown Sugar
Paprika
Garlic Powder
Salt
Pepper
Once you’ve combined your seasonings, massage your pork shoulder generously with the mixture. Be sure not to miss the sides! Place in a glass 9×13 baking dish.
Pro-tip: For added flavor, you can add minced garlic to the top of your roast. I do not always do this and the result is still plenty delicious!
Slow Roasting Your Pork Shoulder
The key here is patience! Or multi-tasking if you’re one (like me) who loves to get multiple things done at once.
Cover your well-seasoned roast with aluminum foil and place into preheated oven (325 degrees). Set a timer for 3.5 hours and walk away! Be patient and try not to open the oven door too often, as you don’t want to lose any of the deliciousness.
After your timer goes off, remove aluminum foil and allow to roast for another hour.
Finally, after what feels like an eternity, the pork shoulder will be done. It should be fragrant and falling apart at this point.
Carving/Shredding
Once you have removed your beautifully tender roast from the oven, you will want to begin shredding it fairly quickly. Let the roast sit, uncovered, for about 5 minutes to allow the juices to redistribute through the meat. Then, using two forks, shred it up and serve it with your favorite sides. Roasted veggies or mashed potatoes are great choices.
Pro-tip: For larger roasts, use a carving knife and cut your roast into smaller chunks for more manageable shredding.
And there you have it, the best ever, perfectly tender, slow roasted pork shoulder recipe. Your taste buds will be delighted, and your guests will be asking for seconds. Don’t be surprised if they ask for the recipe too – it’s up to you if you want to share your secret weapon!
Looking for a delicious and easy way to cook pork shoulder? Look no further than this perfectly tender slow roasted pork shoulder recipe! With a simple combination of herbs, spices, and a bit of patience, you can create a mouthwatering dish that is sure to impress.
Ingredients
1 Pork Roast (Butt/Shoulder) approx. 4- 5 lbs.
1/4 cup brown sugar
1.5 tsp paprika
1.5 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
BBQ Sauce, for serving
Instructions
Preheat oven to 325 degrees F.
Trim excess fat from outer sides of the pork roast.
In a small bowl, combine brown sugar, paprika, garlic powder, salt, and pepper.
Rub seasoning mixture over all sides of roast, massaging it in gently.
Place seasoned roast into 9x13 baking dish and cover with aluminum foil.
Bake for 3.5 hours covered, then remove foil and roast for another hour, or until roast reaches an internal temperature of 195 degrees.
Remove from oven and let rest, uncovered, for five minutes so juices can redistribute.
Carve and shred pork and add bbq sauce if desired.
Serve and enjoy!
Notes
To Store:
Seal in airtight container and store for up to four days in the refrigerator.
To Freeze:
Allow meat to cool completely, then place in an air tight container. Freeze for up to 3 months.
To Reheat:
Allow frozen meat to thaw in refrigerator overnight. Reheat in microwave or slowly reheat in oven.
Hey there, fellow foodies! Are you ready for a dish that’s easy as pie? (Actually, it’s easier than pie. Have you ever tried to make a pie from scratch? That’s a whole other blog post.) Introducing my Easy Creamy Protein Pasta with Ground Turkey recipe!
This recipe has got all the good stuff: protein, fiber, carbs, and loads of flavor. If you’re looking to fill out those macros, this recipe will be a hit! Plus, it’s simple to make, so you won’t have to spend hours in the kitchen.
Here’s what you’ll need:
2 (10.5 oz) boxes protein pasta (We like Banza and Barilla brands. The chickpea rotini and penne)
1 tbsp olive oil
1 medium onion, diced
2 lb lean ground turkey
4 garlic cloves, finely chopped
1 tablespoon fresh thyme
1 tablespoon rosemary
1/2 teaspoon red chili flakes
2 cups pureed tomatos
2.5 cups chicken broth
1.5 cup heavy cream
10oz. low-fat cheddar, grated
Fresh parsley to garnish
Salt and pepper, to taste
Now, let’s get cookin’!
Prepare pasta according to cooking instructions on box. Strain, and set aside. (Note: I like to rinse my protein pasta once it is al dente. I leave it in the strainer and rinse with cool water. It helps to make the chickpea pasta texture more like traditional pasta.)
Add olive oil to a large sauce pot (or instant pot), sauté onions until translucent. Add garlic and cook until fragrant.
Add ground turkey to garlic and onions, browning for 5-7 minutes (or until thoroughly cooked), breaking into small pieces as you go. This meat masher is probably my favorite (and most used) kitchen gadget. I love mine so much, I have two!
Add thyme & paprika, combine and cook for another minute.
Add tomato sauce and chicken broth, stir to combine. Cook until it starts to bubble.
Remove from heat (for Instant Pot, turn to “keep warm”) heavy cream and shredded cheddar. Stir until cheese is melted. Salt & pepper to taste.
Serve garnished with parsley, basil, or italian seasoning and freshly shredded parmesan.
And there it is! You’ve got yourself a delicious and easy meal that’s sure to impress. Not to mention, it’s packed with protein & fiber, so you can feel good about indulging (in moderation, of course).
I like to serve this easy creamy protein pasta with ground turkey garnished with fresh parmesan. Serve with garlic bread and a caesar chopped salad and you’ll have a feast fit for a king.
Don’t be afraid to experiment and add your own personal twist to this recipe. Who knows, maybe you’ll come up with something even better than my version. But if all else fails, just add more cream. Trust me, you can never go wrong with more cream.
Happy cooking, and even happier eating!
Easy Creamy Protein Pasta with Ground Turkey
Yield: 8
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
* (2) 8oz boxes chickpea protein pasta (like Banza or Barilla)
Prepare pasta according to cooking instructions on box. Strain, and set aside. (Note: I like to rinse my protein pasta once it is al dente. I leave it in the strainer and rinse with cool water. It helps to make the chickpea pasta texture more like traditional pasta.)
Add olive oil to a large sauce pot (or instant pot), sauté onions until translucent. Add garlic and cook until fragrant.
Add ground turkey to garlic and onions, browning for 5-7 minutes (or until thoroughly cooked), breaking into small pieces as you go.
Add thyme & paprika, combine and cook for another minute.
Add tomato sauce and chicken broth, stir to combine. Cook until it starts to bubble.
Remove from heat (for Instant Pot, turn to "keep warm") heavy cream and shredded cheddar. Stir until cheese is melted.
Salt & pepper to taste.
Serve garnished with parsley, basil, or italian seasoning and freshly shredded parmesan.
Notes
Feel free to substitute ground beef for the ground turkey, mozzarella for the cheddar, or beef/vegetable broth for the chicken broth!
For a richer, creamier pasta, add a half cup more of heavy cream and 4 oz. cream cheese.
Hey there friend! Are you looking for a way to use up all those pickles from your garden WITHOUT pressure canning them? Look no further than these quick, easy, & delicious refrigerator dill pickles! No water baths, no jar sterilization, just chop, dump, brine, and seal!
Not only are they a great way to preserve your harvest, but they’re also a delicious and refreshing snack that you can enjoy all summer long.
Don’t Say I Didn’t Warn You
Pickle-Makers Beware: These pickles are magic and will change your life. And your expectations- a store bought pickle will never be able to compare. You may also notice that your children, (even your teenagers), will choose to be around you and talk to you when these pickles are accessible.
Two years ago I had a jar of these open on the counter for the kids to snack on. In a matter of minutes, I had three high-school aged boys sitting in my kitchen telling me about their lives. Crazy, right?
Let’s Get To It
To make refrigerator pickles, you will need a few things:
Ingredients (Jump to Recipe below for Specific Measurements)
This year, our nephew, joined us as we made our first batch of the season (along with some pickled jalapeños and banana peppers!) He enjoys cooking with me when he comes over, so I knew this would be a really fun activity to do together.
We started planning our “pickle party” (as he preciously dubbed this gathering) a few weeks ago. He exclaimed “We can have a pickle party! That will be so fun. Can we get green balloons? And green sleeping bags?!”
So yes, my friends. That is exactly what we did. Life is short. Celebrate the little things! (Note: if you are looking for some nice and CHEAP sleeping bags, Academy Sports has this one for $9.99… and that isn’t even a sale price! Grab yours here. Ps, this is not sponsored by Academy. I just had to share that steal of a deal with y’all!)
Our pickle party started by picking our cucumbers off of our vines. We harvested two large cucumbers and five cute little gherkins! The perfect amount for two quarts of pickles. One quart of spears and one quart of crinkle cut rounds!
Ingredients Explained
Cucumbers
Truthfully, you can use any kind of cucumber you want. We love to use a pickling variety because they are smaller (typically), wider in diameter, and have a thinner skin. Perfect for delectable pickles! You can read more about the differences between traditional cucumbers and pickling varieties here.
We LOVE to grow our own, too. We planted our first crop (from seedlings) during Spring 2020 when everyone was stuck quarantined inside thanks to the *you-know-what*. It was a great excuse to get outside with our kiddos and focus on something new and exciting. We had no idea what to expect, but they were surprisingly simple and produced a huge yield during the first season!
Vinegar
I prefer to use white vinegar as I usually have a large amount on hand since we use it for a variety of purposes around the house. Apple cider vinegar or any sort of wine vinegar may be used if you prefer. I have not tried this recipe with either of those, so I can’t personally attest to the results.
Water
I prefer to use filtered water for anything and everything we consume. That is my family’s preference. We have a Royal Berkey Water Filter (and love it!) so we just use that water. I can only assume that using filtered water leads to a bit of a longer shelf life, but I haven’t done the research.
Salt
Kosher, coarse grain, non-iodized salt is what you want. Iodized varieties can cause your veggies to become discolored. Be sure to check the ingredients in your salt before you purchase. The one I have linked is perfect.
If you opt for a store bought kosher salt, it should be fine, too. Just be aware that most store bought kosher salt will be made with a non-caking additive added. This will not hurt your precious pickles, but it may cause your brine to become cloudy.
Sugar
Nothing fancy here, just plain old granulated sugar!
Fresh Dill Weed
Fresh dill is one of those herbs that, as soon as I catch a whiff, I have a smile on my face. Obviously, for a dill pickle recipe, we need dill! If you grow your own herbs, why not put those babies to use? If you don’t have any on hand, you can find fresh dill in the produce section of most grocery stores! Dried dill weed will work in a pinch, but if you’re going with a shelf-stable variety, freeze dried is best. Freeze dried varieties will have a stronger flavor and aroma than traditionally dried dill.
Garlic Cloves
Last, but certainly not least, fresh garlic cloves. Pungent and packed with flavor, adding fresh garlic cloves will elevate your pickle game for sure. Chop finely and disperse through the jar evenly so your pickles absorb even flavor!
Instructions For Making Refrigerator Dill Pickles
Assembling the Jars
Simply start by slicing your cucumbers into rounds or spears. I remove the ends (especially on the spears), so they fit nice and snug in the jar. Place slices into jars, leaving roughly an inch, to an inch and a half of space between the top of your pickles and the top of the opening of the jar.
Finely chop your freshly peeled garlic and disperse evenly throughout the jars. Next, stuff the dill sprigs between the spears and disperse between the rounds, using both the stems and the dill leaves. Don’t worry about going overboard on the dill. These are quick, easy, & delicious refrigerator DILL pickles, after all. Add your salt and pickling spices, and your pickles are ready to brine!
Making the Brine
On medium-high heat, mix together vinegar, water, and sugar. Bring to a boil, allow to boil for one minute, then reduce heat and simmer for fifteen minutes. After simmering, transfer brine to your heat resistant liquid measuring cup and allow it to come to room temperature. (Note: You can pour the brine into your jars immediately if you’d like, but it will make for a a mushier texture.
Once the brine has cooled, carefully pour into jars over pickles covering entirely. It is important that no pickles are left sticking out of the brine. Tightly close the lids on your jars and give each jar a shake to mix the salt and spices with the brine. Transfer jars to the refrigerator and let settle. (Note: Pickles can be consumed after settling for 24 hours. For best results, allow pickles to settle for one week!)
Voila! You now have quick, easy, & delicious refrigerator dill pickles!
Spice Up Your Life, Dill Pickle Style
But wait, there’s more! Not only are refrigerator pickles easy to make, but they’re also a great canvas for your creativity. Want to spice things up? Add a pinch of red pepper flakes or a sliced jalapeño to the mix. Feeling adventurous? Try this technique (sans dill) with some fresh-from-your-garden peppers!
Actually, we harvested a few jalapeños and banana peppers from our garden today. So, I pickled a small jar of each to have on hand. We love jalapeños on taco/nacho nights and banana peppers on pizza are my absolute fave. Plus, both are such easy (and yummy) snacks!
The next time you find yourself with an abundance of cucumbers from your garden, don’t let them go to waste! Whip up a batch of quick and easy refrigerator pickles and enjoy a tasty snack all summer long. Happy pickling!
Looking for a simple, tasty snack? Try these refrigerator dill pickles – they're quick to make and perfect for any occasion! Here's how to create them:
Ingredients
cucumbers, pickling variety (2 quarts, chopped)
1.5 cups vinegar
6 cups water
4 tbsp kosher, non-iodized salt (coarse)
3/4 cup granulated sugar
8 sprigs fresh dill
6-8 garlic cloves, thinly sliced
4 tbsp pickling spice
Instructions
1. Simply start by slicing your cucumbers into rounds or spears. I remove the ends (especially on the spears), so they fit nice and snug in the jar. Place slices into jars, leaving roughly an inch, to an inch and a half of space between the top of your pickles and the top of the opening of the jar.
2. Finely chop your freshly peeled garlic and disperse evenly throughout the jars. Next, stuff the dill sprigs between the spears and disperse between the rounds, using both the stems and the dill leaves.
3. Add your salt and pickling spices, and your pickles are ready to brine!
4. On medium-high heat, mix together vinegar, water, and sugar. Bring to a boil, allow to boil for one minute, then reduce heat and simmer for fifteen minutes.
5. After simmering, transfer brine to your heat resistant liquid measuring cup and allow it to come to room temperature.
6. Once the brine has cooled, carefully pour into jars over pickles covering entirely. It is important that no pickles are left sticking out of the brine.
7. Tightly close the lids on your jars and give each jar a shake to mix the salt and spices with the brine.
8. Transfer jars to the refrigerator and let settle.
Notes
1. You can pour the brine into your jars immediately if you'd like, but it will make for a a mushier texture.
2. Pickles can be consumed after settling for 24 hours. For best results, allow pickles to settle for one week!
Welcome to my humble kitchen, where the magic of cooking happens! I’m so excited to share with you a recipe that will make your taste buds (and maybe your husband) dance with joy – Instant Pot Garlic Butter Steak Bites and Potatoes!
Step One: Steak Bites
First things first, let’s talk about the star of the show – the steak bites. They’re tender, juicy, and full of flavor. And the best part? They cook in no time thanks to our trusty Instant Pot. Talk about a time-saver! I’m using ribeye, but you can use any cut of meat you prefer. Sometimes I will even mix it up and use different cuts (I just use what we have and tend to buy what is on sale). As long as the pieces are cut to the same size (about an inch a piece), it shouldn’t matter much.
*Note:I was once told by a friend who is a Sous Chef that cutting a steak against the grain allows for it to be much more tender and juicy! So, that is what I do. Does it actually make a difference? I mean, I think it does. Could be a placebo effect. Could be legit. I will let you be the judge!
The first step is to season your steak bites. Sometimes, I simply use garlic, salt, and pepper. Today I felt a little fancy and wanted to add a splash of coconut aminos (about a tsp) and some paprika (also a tsp), too. Worcestershire is also a great addition, but I opted for this lineup this time.
Step Two: Potatoes
As for the potatoes, they bring a nice balance to the dish, adding a hearty and filling element that will leave you satisfied. I mean, who doesn’t love a soft, squishy, buttery potato? *Insert drooling emoji here* I find it easiest to place all the meat in one bowl and all of the potatoes in a separate bowl for seasoning and coating.
For the potatoes, I add a drizzle of olive oil and generously salt them. Once everything is seasoned well, I put all ingredients together in the instant pot. I put the meat in first, then the potatoes.
Step Three: Instant Pot
The last step (which I forgot to take pictures of, sorry!), is to add a stick of butter and a generous amount of minced garlic! I know it sounds crazy, but I do not add any liquid. The melted butter and the fat/juice from the meat meld together in perfect, delectable harmony.
All that is left to do now? Lock the lid in place, set the timer, and let the Instant Pot work its magic. No browning or sautéing needed!
While you wait for your Instant Pot to work its miraculous ways, why not pour yourself a glass of your favorite beverage and enjoy some good company? After all, cooking is always better with friends. And before you know it, your Instant Pot Garlic Steak Bites and Potatoes will be ready to devour.
Step Four: Plate & Serve
Once the Instant Pot has finished, I like to do a natural pressure release. If your steak is not cooked to your desired temperature, feel free to sauté to your liking. Once I plate our meals, I like to garnish with a sprinkle of parsley.
I like to serve these steak bites with a yummy salad (like this one here, sans chicken). I threw together a simplified version of this salad by adding what I had on hand.
Spinach or romaine are our favorite base. Add strawberries and combine with mandarin orange slices, feta cheese, and Trader Joe’s Candied Pecans. (The candied pecans are absolutely heaven sent, by the way). Top it off with your favorite vinaigrette (we use raspberry), and you’re all set!
Another great veggie to serve with this dish is fresh, straight-from-the-garden green beans. You can even add those directly to the instant pot and cook with the meat and potatoes! It really doesn’t get easier than this one, folks.
So, there you have it – Instant Pot Garlic Butter Steak Bites & Potatoes! A recipe that’s easy, flavorful, and perfect for any occasion. Whether you’re cooking for a family dinner, a date night, or just because, this dish will impress. Give it a try and let me know what you think. And as always, happy cooking!
Instant Pot Garlic Butter Steak Bites & Potatoes
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Looking for a delicious and easy meal to cook up? Check out my Instant Pot Garlic Butter Steak Bites and Potatoes recipe! Tender steak bites and perfectly cooked potatoes are coated in a mouthwatering garlic butter sauce, making this a dish that your whole family will love. With the help of the Instant Pot, this recipe comes together quickly and effortlessly. Don't miss out on this flavorful and satisfying meal!
Ingredients
24 oz. ribeye steak (any cut will work), cubed
5-6 medium red potatoes, cubed
1 tsp paprika
1 tsp garlic powder
1 tsp coconut aminos (or soy sauce)
1 tbsp olive oil
1 stick butter
1-2 tbsp minced garlic
salt, to taste
pepper, to taste
parsley, garnish
Instructions
Prep meat and potatoes by cutting into one inch cubes. Place in separate bowls.
Add olive oil and salt to potatoes. Stir until evenly coated.
Add remaining seasonings, salt, and coconut aminos to steak bites. Stir until evenly coated.
Place steak into instant pot first, then potatoes. Place one stick of butter on top. Add minced garlic.
Close and seal Instant Pot. Set cook time at 20 minutes. Once finished, allow for natural release.
Sauté to desired temperature if needed.
Plate and garnish with parsley.
Serve and enjoy!
Notes
*This recipe could be easily adapted into a stew by just adding some beef broth and chopped veggies (like carrots, celery, and onion).
*To make a gravy for stew, add a tbsp of flour or 1/2 tbsp cornstarch and stir.
*You could also do this recipe in a crockpot. Add 1/4 cup of broth (or water if needed). Cook on low for 6-8 hours.
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Hi, I’m Molly! 🌿✨ I’m passionate about helping others flourish—mind, body, and spirit. After a life-changing health transformation, including bariatric surgery and overcoming challenges with faith, I’m learning to thrive, even in the messiness of life. As a future Clinical Mental Health Counselor and Holistic Health Practitioner, I share tips on health, wellness, and personal growth to inspire you to bloom into the best version of yourself.
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