• 4 TSP olive oil, divided
• 1 C onions (minced)
• 1 LB 93% lean ground beef
• 1 LB 93% lean ground turkey
• ⅔ C seasoned breadcrumbs
• 2 LG egg (beaten)
• 4 TBS tomato paste, divided
• Kosher salt
• Pinch black pepper
• 2 TBS all-purpose flour
• 2 TSP red wine vinegar
• 4 TSP Worcestershire sauce, to taste
• ½ TSP mustard powder
• 5 OZ mushrooms (sliced)
• 2½ C reduced sodium beef broth
• Chopped parsley for garnish (optional)

1. Finely chop 2 OZ of the mushrooms into small pieces and set aside. Heat the Instant Pot on saute (or a large nonstick pot on medium-high) and add 2 TSP oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.
2. In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, chopped mushroom, bread crumbs, egg, 2 TBS tomato paste, ½ C of the beef broth, 1½ TSP salt and black pepper.
3. In a small bowl, blend flour and 2 C broth until smooth. Mix in remaining onions, remaining 2 TBS tomato paste, vinegar, Worcestershire sauce and mustard powder.
4. Gently shape into 40 small meatballs.

Stove-Top Method:

1. Heat a large deep skillet over medium heat, add the remaining 2 TSP oil and brown the meatballs, in batches as needed, about 2 minutes until no longer sticks (if it sticks, it’s not ready to turn yet), turn and brown an additional 2 minutes.
2. Add the remaining mushrooms, ¼ TSP salt and black pepper and pour the sauce over the meatballs, cover and cook low heat for 25 minutes.
3. Garnish with parsley and serve.

Slow Cooker Method:

1. Saute meatballs in a skillet with the remaining 2 TSP of oil, then transfer to slow cooker with the remaining mushrooms, ¼ TSP salt and pepper and pour sauce over.
2. Cover and cook low 6 to 8 hours, until tender.
3. Garnish with parsley and serve.

Instant Pot Method:

1. Heat the Instant Pot on saute, add remaining 2 TSP of oil and brown the meatballs (in batches so you don’t overcrowd the pot) about 2 minutes until no longer sticks (if it doesn’t turn, it’s not ready yet), turn and brown an additional 2 minutes.
2. Add the remaining mushrooms, ¼ teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure 10 minutes.
3. Quick or natural release.
4. Garnish with parsley and serve.
5. NOTE: some people have issues with the meatballs sticking to the instant pot when browning. If this is an issue, you can brown in a skillet.

Yields 8 servings.

Serving: 5 meatballs, Calories: 271 kcal, Carbohydrates: 12 g, Protein: 28 g, Fat: 12 g, Saturated Fat: 6 g, Cholesterol: 124 mg, Sodium: 741 mg, Fiber: 2 g, Sugar: 3 g

https://www.skinnytaste.com/salisbury-steak-meatballs-instant-pot-stove-top-slow-cooker

For the Chicken and White Bean Filling:

• 1 TSP olive oil
• ¼ C onion (minced)
• 2 cloves garlic (minced)
• 1 MED bell pepper (minced)
• 15½ OZ canned navy or cannellini beans
• 8 OZ cooked shredded chicken breast
• ¼ C water
• 1 cube chicken bullion
• 1 TSP ground cumin

For the Green Chile Enchilada Sauce:

• 1 TSP butter
• ½ C onion (chopped)
• 2 TBS flour
• 1 C reduced sodium chicken broth
• 1 MED bell pepper (chopped)
• kosher salt
• ½ C light sour cream
• ¾ C reduced fat Mexican cheese
• 8 8-inch flour tortillas
• Chopped fresh cilantro or scallions (or both)

Oven: 375°

For the Filling:

1. In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes.
2. Add bell pepper, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes.
3. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

For the Creamy Salsa Verde Sauce:

1. In a large nonstick pan, melt the butter over medium heat. Add onion and bell pepper and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.
2. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth.
3. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add salt to taste.
4. Cook another minute then remove from the heat. Stir in the sour cream.

To Assemble:

1. Spread about 1/4 cup of the enchilada sauce on the bottom of a 9×13″ baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling.
2. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
3. Pour the enchilada sauce over the top of the enchiladas. Top with cheese.
4. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

Serving: 1 enchilada, Calories: 231 kcal, Carbohydrates: 24 g, Protein: 20 g, Fat: 8 g, Cholesterol: 30 mg, Sodium: 840 mg, Fiber: 9 g, Sugar: 2 g

Yields 8 servings.

https://www.skinnytaste.com/chicken-and-white-bean-enchiladas-with

• 2 C new potatoes (1-inch dice, or quartered if small)
• 8 OZ fresh mushrooms (sliced thick)
• 1 C frozen peas
• 12 – 16 OZ brick super firm tofu (cut into 1-inch cubes)
• 3 TBS fresh garlic (minced)
• ¼ C olive oil (or more, as needed)
• ¼ C flat-leafed parsley (chopped)
• Kosher salt & fresh ground pepper to taste

Oven: 350°

1. Toss potatoes in 1 TBS olive oil to coat and roast 35 to 40 minutes.
2. Pat dry tofu cubes, then saute them in 1 to 2 TBS olive oil over medium-high heat for 5 minutes. Turn them gently, until lightly browned on all sides. Remove from pan and set on paper-towel-lined plate.
3. Saute mushrooms over medium-high heat in 1 to 2 TBS olive oil until soft, about 3 minutes, set aside.
4. Once potatoes are done, in saute pan cook garlic and parsley in 1 TBS olive oil for 30 seconds, until a little soft, add potatoes, mushrooms, tofu and peas and saute on medium-high to high for a minute or so, peas warmed through.
5. Season to taste, with salt and pepper.

Yields 4 servings.

https://www.nola.com/entertainment_life/eat-drink/vegan-tofu-clemenceau-recipe/article_c381c0fe-17a5-5f18-abad-da46920dbd6c.html

• 1 LB ground beef
• 3 TBS grated Parmesan
• 3 TBS breadcrumbs or 15 GR panko
• 3 TBS fresh parsley (chopped)
• 1 LG egg (lightly beaten)
• ½ MED onion (minced)
• 4 cloves garlic (minced)
• Kosher salt and pepper to taste
• Butter for greasing
• 3 OZ tomato paste
• 1 TSP garlic flavored oil
• 1 TSP dried oregano
• 4 OZ (drained weight) ball of mozzarella (not buffalo) (halved then sliced)
• 1 SM bunch fresh basil

Oven: 425º

1. In a large bowl, using your hands, combine the ground beef, Parmesan, breadcrumbs or panko, parsley, onion, garlic, egg, salt and pepper. Do not overwork it, just lightly mix together, or the meat will become compacted and dense.
2. Butter a shallow, round baking tin of about 11″ diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned minced meat were your pizza crust.
3. Mix the tomato paste with the garlic oil, oregano and some salt and pepper and spread, using a rubber spatula, lightly on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 20-25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted.
4. Remove from the oven and let it sit for 5 minutes, then adorn with some basil leaves and bring it to the table before cutting into wedges, like a pizza.

MAKE AHEAD / STORE: Can be assembled a day ahead, without the mozzarella. Cover and refrigerate until needed. Uncover and add the sliced mozzarella and bake as directed in the recipe, allowing an extra 3-5 minutes of cooking time. Make sure the base is cooked though before serving.

Yields 4 – 6 servings.

https://www.nigella.com/recipes/meatzza

• 8 skinless chicken drumsticks (~28 OZ)
• ½ TSP kosher salt
• ½ TSP garlic powder
• 1 TSP olive oil
• ½ MED onion (chopped)
• 3 scallions (chopped)
• 1 plum tomato (diced)
• 3 garlic clove (minced)
• ¼ C chopped cilantro + 1 TBS for garnish
• 8 OZ can tomato sauce
• 2 C water
• 2 cubes chicken bouillon
• ½ TSP cumin
• 2 corn on the cob (husked and halved)

1. Season chicken with salt and garlic powder.
2. Saute the onions, scallions, tomato and garlic in olive oil until soft, 2 to 3 minutes.
3. Add ¼ cup cilantro and stir 1 minute.
4. Add tomato sauce, water, bouillon, cumin and stir. Place the chicken in the sauce. Top with corn.
5. Cover and cook on high pressure 20 minutes. Natural release and top with remaining cilantro.
6. To make on the stove: simmer low covered 40 minutes adding the corn the last 5 minutes.

Yields 4 servings.

Serving: 2 drumsticks 1/2 corn, Calories: 315 kcal, Carbohydrates: 18 g, Protein: 42 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 177 mg, Sodium: 948 mg, Fiber: 3 g, Sugar: 4.5 g

https://www.skinnytaste.com/pressure-cooker-stewed-chicken-with-corn-pollo-guisado-con-maiz

• 2 TSP salt, divided
• 1¼ TSP fresh cracked black pepper
• 1 LG spaghetti squash (~2 LB)
• 4 slices bacon (cut into small strips crosswise)
• 2 TSP minced garlic
• ¼ C chicken broth
• 2 egg yolks + 1 whole egg
• 1 C freshly grated Parmesan cheese

Oven: 375°

1. Prick the squash all over with a fork. Sprinkle with 1 tsp salt and 3/4 tsp. pepper. Roast on a foil lined pan 1 to 1 1/2 hours.
2. Let cool a bit. Slice in half lengthwise, scoop out seeds and shred the squash with a fork. Transfer to a large bowl.
3. In a large saute pan, over medium heat, cook the bacon until it becomes crispy.
4. Add the garlic. Saute for 1 minute.
5. Add the broth and cook until the liquid has completely evaporated.
6. In a medium bowl, whisk the eggs together with the cheese. Season with the remaining salt and pepper.
7. Combine the eggs with the bacon mixture, warming the eggs in the pan (do not let the eggs cook through).
8. Add the spaghetti squash and toss to thoroughly combine and until squash is heated through.
9. Adjust seasoning, if necessary and serve immediately.

https://hugsandcookiesxoxo.com/spaghetti-squash-carbonara/

• 1 head cauliflower (about 2 LB), cut into florets, including tender leaves
• 4 TBS olive oil + 2 TBS olive oil
• Kosher salt, freshly ground pepper
• 1 C fresh flat-leaf parsley leaves
• ½ TSP finely grated lemon zest
• 2 TBS fresh lemon juice

Oven: 425°

1. Toss cauliflower and 4 TBS oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25–30 minutes.
2. Meanwhile, pulse parsley, lemon juice, and remaining 2 TBS oil in a food processor until very finely chopped; season with salt and pepper. Lemon-parsley mixture can be made 4 hours ahead (cover and chill).
3. Toss cauliflower with lemon-parsley mixture and top with lemon zest and serve.

Yields 4 servings.

Calories (kcal) 240 Fat (g) 21 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 5 Total Sugars (g) 5 Protein (g) 5 Sodium (mg) 200

http://web.archive.org/web/20230530081957/http://www.bonappetit.com:80/recipe/roasted-cauliflower-with-lemon-parsley-dressing

• 6 strips bacon (chopped)
• 1½ onions (chopped)
• 3 garlic cloves (minced)
• 2 TBS all-purpose flour
• ¼ TSP turmeric
• 1 TSP fresh thyme leaves
• 1½ TSP kosher salt
• Freshly ground black pepper
• 3½ C low sodium chicken broth
• 2 SM Yukon gold potatoes (diced)
• 1 12-ounce wedge cauliflower, stem intact
• 1 LB frozen corn kernels
• 1 C whole milk
• 4 OZ shredded white sharp cheddar cheese

Stove-Top:

1. Place bacon in a large Dutch oven or heavy pot and sauté over medium heat, until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
2. With the pot still over medium heat, add the onions and garlic and sauté until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly.
3. Add the broth, potatoes and cauliflower and stir with a wooden spoon, scraping the bottom of the pot (this releases the caramelized bits on the bottom). Bring the pot to a boil then decrease to simmer, cover and cook 20 minutes.
4. Meanwhile, heat 4 ounces (about 2/3 cup) of the corn with a splash of water in a small microwave safe-dish until just defrosted, about 1 minute.
5. Remove the lid from pot and transfer the cauliflower, 1 cup of the soup and warmed corn to a blender and blend until smooth. Transfer puree back to the pot.
6. Add the remainder of the frozen corn, the milk and cheese. Mix then simmer for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.

Instant Pot:

1. Press the sauté button on an electric pressure cooker. Add the bacon and sauté until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
2. In the pressure cooker (still on sauté), add the onions and garlic and sauté until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly.
3. Add the broth, potatoes and cauliflower and stir with a wooden spoon, scraping the bottom of the pot (this releases the caramelized bits on the bottom).
4. Seal and cook on high pressure for 10 minutes. Quick release, then open when the pressure subsides.
5. Meanwhile, heat the corn with 2 tablespoons of water in microwave safe-dish until just heated through, about 3 minutes.
6. Transfer the cauliflower, 1 cup of the soup and 2/3 cup warmed corn to a blender and blend until smooth. Transfer puree back to the pot and stir well.
7. Add the remainder of corn, milk and cheese. Mix then cover for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.

Yields 6 servings.

Serving: 1 2/3 cup, Calories: 309 kcal, Carbohydrates: 42 g, Protein: 15 g, Fat: 11 g, Saturated Fat: 5.5 g, Cholesterol: 27 mg, Sodium: 638 mg, Fiber: 5.5 g, Sugar: 10 g

https://www.skinnytaste.com/cheddar-corn-chowder-with-bacon

• 2 TBS butter
• ¾ C medium pearl barley – not quick cooking barley
• ¼ C pine nuts or almonds
• 2 cloves garlic (minced fine)
• 1 MED onion (chopped)
• ½ TSP salt
• ½ TSP pepper
• 2½ C low-sodium chicken broth

Oven: 375°

NOTE: Start 2 hours ahead

1. In a large oven-safe skillet melt the butter and add the nuts, toasting the nuts and browning the butter a bit.
2. Add the onions and saute until soft.
3. Add the garlic and saute until fragrant.
4. Add the barley and toast until turning gold.
5. Add the broth, stir well then transfer to the oven.
6. Bake uncovered for 60-80 minutes until the liquid is absorbed and the barley is tender.

Yields 5 servings.

Calories: 296kcal, Carbohydrates: 32g, Protein: 9g, Fat: 17g, Saturated Fat: 4g, Cholesterol: 10mg, Sodium: 273mg, Fiber: 6g, Sugar: 2g

https://www.melskitchencafe.com/simple-barley-pilaf/

• 3 C cooked day old quinoa
• ¾ TSP ginger (minced)
• 1½ MED carrot (minced)
• ½ MED onion (minced)
• 4 OZ mushrooms (small slices)
• ¾ C frozen peas or green beans
• 3 eggs
• 1½ TBS plus 1 TSP sesame oil
• 1½ TBS soy sauce

1. Scramble the 2 eggs into a bowl.
2. Using a skillet, heat 1 teaspoon of sesame oil over medium high heat.
3. Add the scrambled eggs and let them cook. Remove from heat and chop them in pieces.
4. Pour the remaining 1 tablespoon of oil over medium heat and cook the onions, carrots, and ginger for 2-3 minutes.
5. Add the cooked Quinoa and stir until combined. Add the soy sauce and mix everything together. Add the cooked eggs.
6. Add the frozen peas and cook one minute more until the peas are heated through.

Yields 6 servings.

* NOTE: To cook Quinoa simply boil 2 cups of water or stock in a pot. Add 1 cup of Quinoa, stir and place a lid. Cook on low heat for 10-15 minutes or until all the water has been absorbed. Cool in the fridge.

Calories: 401kcal | Carbohydrates: 59g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 298mg | Potassium: 621mg | Fiber: 7g | Sugar: 2g | Vitamin A: 2805IU | Vitamin C: 8.7mg | Calcium: 62mg | Iron: 4.7mg

https://livingsweetmoments.com/quinoa-fried-rice-recipe/