Instapot Inspirations Episode #63

While quilting and crafting are our top priorities when it comes to our hobbies, we’re human and we have to stop cutting fabric at some point and eat! This is where our new found love of the Instant Pot has come in handy. Check out our latest episode where we chit chat about our recent cooking successes!


I’ve already shared some of my success with the InstaPot (really, we know it’s Instant Pot but we love to nickname things!) on my Meal Prep Monday post not long ago. Together, Dori and I talk about our interests in learning and doing more with our magical opt of foodie goodness.

#quiltnon2017 was a blast and we even WON SOMETHING! How cool is that! Check out the hashtag on Instagram so see all the great posts from this weekend’s stay-at-home party while all the Quilt Con-goers got to party it up live in Savannah.


UH OH!! There are a few finishes in da’ house!!! Dori wrapped up grand baby #2’s quilt and even a little fuzzy-love for it to cuddle some day. That post will being coming to Hobbies Up To Here soon!

coffee chat

  • A shout out to a new follower/listener: Nat Alee (@natalee4444). Thanks for the love and sharing our fun little podcast!
  • Alida gave us some great insight into how to talk to a designer about a problem with a pattern, our last podcast topic. It was super helpful to here what she had to share!
  • G of @blingnailsbyg shared our little podcast with some of her Instagram followers! Thanks for the love, G! xoxo

Thanks again to all our listeners and friends. We feel blessed to be apart of such a wonderful, crafty community that’s supportive and loving. We hope you continue to enjoy our little chats and that you feel like we’re sitting with you, laughing and sharing with you 🙂

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Meal Prep Monday: Instant Pot Magic

Instant pots cropped up in my world around Christmas time. Many friends were gifted the magical pot that cooked instantly and can cook just about everything.

Having a kitchen full of items, I wasn’t really jumping at the idea of adding another one to my arsenal. While all the food cooked in it looked great and seemed like this incredible, too good to be true item, I just couldn’t bring myself to buy one.

Luckily for me, my mom has one. She’s had it for a while now. Except she always referred to it as her pressure cooker. She even suggested it give it a go at some point because she felt that I would like it.

As my media feeds were food with pictures and posts of this cooking revolution, I asked my mom if her cooker was the same and she told me that yes, the one she had been using for some time is the same one that everyone was in love with now.

So, I borrowed it. And this weekend I made a few meals to help me make it through the week with healthy options.

Our first attempt was simple. Steaming some green beans coated in a little oil and salt and pepper.

These didn’t last long once they came out because my husband started eating them like candy. So I’d say they were a success.

My next recipe was a whole meal with honey teriyaki chicken and carrots. I got to use the sauté function and brown the chicken then pressure cooked the whole thing together. It came out great! So good that AGAIN I had to hide it from my husband. Within minutes of it being out of the cooker (while I was making the sauce thicken up a bit) he had devoured a whole chicken breast.

See?! I’m not lying. He totally nommed on a whole breast while I was busy stirring.

My last effort to play with the instant pot was cooking a whole spaghetti squash.  Now I’ve never had a spaghetti squash before but I’ve aways heard great things about it working well as a low calorie option for pasta.

Initially it took 15 minutes to soften but it didn’t feel completely cooked through so I put it back in for another 5 minutes. After that second round it was perfect. I carefully took it out and cut it open to pull apart the meat.

For lunch I made a spaghetti squash, green bean, and chicken sausage bowl and it was good. Not great, but good. I’d have to say that the spaghetti squash was definitely something I’ll have to get used to but it’s nice to have some different options for healthy eating.

So far my first foray into the instant pot has been successful. I’m fascinated by the process and I think my husband is too. He’s been very hands on with helping me cook and test out new recipes, although his favorite job in my kitchen is taste testing. I can’t wait to try it again, maybe with a meat sauce to go with my spaghetti squash.

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Meal Prep Monday: Stir Fry Chicken and Veggies

Don’t you just love a meal that comes together easily and can work in a number of ways? Making rice one day and using it throughout the week is one of my favorite things to do for my meal prep.

Now usually I use brown rice but we were short so I went with what I had in the effort to conserve money. This rice went with any of the protein I made during the week but this post if particularly about a nice chicken stir fry meal I made.

Using some pre-cut tenders and the rice I made in my rice cooker earlier in the week, I made a healthy and tasty meal that worked for both lunch and dinner as either a salad or a chicken and rice bowl.

After cutting the chicken into smaller bites, I seasoned and cooked them with some ground cumin, crushed red pepper flakes, and a good dose of Bragg’s soy sauce alternative. I also chopped up some garlic and sprinkled a little sea salt.

I decided to add a little honey to the chicken once it was mostly cooked and lowered the heat to allow it all to simmer together.

Tasty chicken!!

Once everything was cooked through I added in some veggies and gave it all a good mixing.

Along with the veggies, I chopped up some colorful bell peppers and threw it in. VOILA!

This lasted us maybe 3 days, for three people and two meals a day that’s not bad! The boys liked it and it was great on it’s own, over rice, or even topped on a salad.

Check out our side bar for some other great blogs and link-ups! This post is linked up at And Sew We Craft Together and Peeled Wellness.

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Meal Prep Monday: Turkey Chili

Hey friends! Today I’m introducing new category to Hobbies Up To Here: Cooking!

While this site focuses a lot of the crafting side of hobbies, we also have a few non-craft hobbies. One of mine is cooking. I love to cook and find new, healthy ways to feed my family!

I try to plan out our meals on Sunday for the whole week and try to include three different types of protein so we don’t get bored. I bake some chicken, make some pulled beef or pork, bake some fish, or mix some ground turkey up for a chili.

For today’s post I’m going to share my turkey chili recipe. I love making this because it works as a chili over rice meal, with veggies, over lettuce, even in a wrap. But after a few days, when I’m worried the guys will be bored of chili, I change it up and make it into a pasta bake with some tomato sauce and noodles.

Turkey Chili

2.5 lb ground Jenni-O Lean Turkey

2 bags C&W Southwest Blend frozen veggies

1 packet low sodium mild taco seasoning

Everything Flavor God seasoning

First I coat my pot with olive oil then I brown the turkey on medium-high heat. I like to cook it alone so I can drain the meat and not lose the seasonings. After I brown then drain the turkey, I season with the Flavor God Everything seasoning and the taco packet.

Once it’s mixed and seasoned I continue to cook the meat on medium-low while I throw in the bags of southwestern veggie mix. If you want to add a different mixture of veggies or beans, go right ahead. I recently discovered this package from C&W and it work for us but there is a lot of room for creativity here.

Once it’s all mixed together I throw in a jar of Mateo’s gourmet mild salsa. I discovered this salsa recently and love it in the chili! It’s great with the other seasonings and gives it a little moisture.

I find that what makes a chili good is the flavor so I try to use low sodium seasonings so it doesn’t become too overpowered by salt. Instead I let the flavors of the salsa really stand out along with the taco packet and whatever else I add to it.

Later in the week, I’ll boil a pot of curly noodles, add some tomato sauce and new seasonings to the turkey then I’ll stir it together into casserole dish. I’ll bake at 350 degrees for 30 minutes then top with cheese for a nice change up to our weekly meal plan.

Don’t forgot to listen to our most recent podcast.

Until next time, enjoy!