Rainbow Bread (from Business Insider – Courtesy of Sujatha Krishnan-Barman)

3 cups plain flour
1 cup milk
1 egg yolk
2 tsp instant yeast
1 tsp salt
2 tbsp sugar
1 tbsp oil

Food coloring of your choice (4-5 colors)


Whisk the milk and egg yolk together and warm in the microwave for 30 seconds. In the bowl of your stand mixer, whisk the flour, sugar, salt, and yeast together. Add the oil and the milk mixture to this and knead until it comes together and is smooth and elastic (about 5 minutes in the stand mixer, or double that if kneading by hand).

Divide the dough into 4 or 5 pieces depending on how many colors you are using and cover with a tea towel. Take one piece and add several drops of food coloring to it and knead well. Remember to knead on a cutting board since it may stain, and wear gloves or be ready to scrub your hands well. Start with the lightest color and work your way up to blue and purple.

Once you’ve coloured all five balls of dough, pop them in individual bowls and cover with plastic wrap. Let them rise until doubled (takes around 1 ½ to 2 hours).

When the dough has risen, punch down one ball and roll out into a rectangle of about 4″x8″. Roll out all five colors and stack the rectangles (follow the rainbow sequence VIBGYOR). Roll tightly from the short end to form a cylinder, pop into a greased loaf pan, cover with a tea towel and let it rise again until doubled (another 1 hour).

Preheat the oven to 350F. Put the loaf in the oven and bake for about 30 minutes until the top sounds hollow when tapped. Remove from the loaf pan and let it cool completely before slicing.

Instant Pot Lasagna Soup (from The Recipe Well)

Servings 6
Calories 510
Prep Time 5 mins
Cook Time 16 mins
Inactive time 20 mins
Total Time 50 mins

2 teaspoons olive oil (optional, for very lean beef or if using turkey)
1-1.5 pounds lean ground beef (or ground turkey)
1 yellow onion, diced
5 cloves garlic, minced
4 cups chicken broth (or vegetable broth)
2 cups marinara sauce
1 15 oz can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon dried rosemary
8 lasagna noodles (broken into bite-sized pieces)
1 teaspoon balsamic vinegar
1 cup ricotta
1/2 cup freshly grated parmesan
salt and pepper (to taste)
1 cup grated mozzarella

Optional garnish

chopped fresh parsley


Turn on the Sauté function on the Instant Pot and heat the olive oil, if using. Add the ground beef and cook until no longer pink (about 7-8 minutes), breaking it up into smaller pieces. Discard the excess oil, if needed (tip: you can use tongs and paper towel to soak it up, rather than draining it from the insert). Add the onion and garlic and sauté another couple minutes until they are starting to soften and become fragrant. Turn off the sauté function.
Add a small amount of the broth and deglaze the bottom of the insert (using a spatula, scrape up any brown bits that are stuck). Add the remaining broth, marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano, red pepper flakes, and dried rosemary. Give it a stir, then add the broken lasagna noodles and push them down into the liquid until just submerged. Put on the lid, set it to sealing and cook on Manual high pressure for 6 minutes. It will take about 20 minutes to come to pressure.
At the end of pressure cooking time, quick release the pressure. Stir in the balsamic vinegar, ricotta and parmesan. Season with salt and pepper to taste, then sprinkle mozzarella on top. Set the Instant Pot lid askew on the pot to allow the mozzarella to melt. Serve immediately, garnished with fresh parsley, if desired.

Tater Tot Casserole (from sixsistersstuff.com)

1 pound lean ground beef
1/2 cup diced onion
1 (15 ounce) can corn (drained)
1 (10.75 ounce) can cream of mushroom soup
1 cup shredded cheddar cheese (divided)
1/2 cup milk
1/4 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper, to taste
1 (20 ounce) bag frozen tater tots


Preheat oven to 375°.
In a large skillet, cook beef and onion over medium heat until beef is no longer pink.
Drain grease, then stir in the corn, soup, 1/2 cup cheese, milk, sour cream, and seasonings.
Pour beef mixture into a 9 x 13 inch baking pan.
Top with frozen tater tots (try to keep them in a single layer) and then sprinkle remaining cheese on top.
Bake uncovered for 25-30 minutes or until cheese is bubbly and tater tots are thoroughly cooked.