• 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/

• ½ C raw cashews
• 5 chicken thighs, boneless & skinless (cut into 1″ chunks)
• 3½ TBS canola oil
• ½ MED green bell pepper (diced small)
• ½ MED onion (diced small)
• 1¾ TBS green onions (cut small)
• 6 cloves garlic (minced)
• 1 TSP TBS chili garlic sauce
• 1 TSP ground ginger
• Salt & pepper
• 1¾ TBS rice wine vinegar
• 2½ TBS soy sauce
• 1¾ TBS sesame seeds

1. Heat a pan over low heat and toast the cashews for 8 minutes or until they start to lightly brown and become fragrant. Remove and set aside.
2. Increase heat to high and add canola oil to pan.
3. Once oil is up to temperature, add in the chicken thighs and allow them to cook through (about 5 minutes).
4. Once the chicken is fully cooked add in the pepper, onions, garlic, chili garlic sauce and seasonings (ginger, salt, pepper). Allow to cook on high for 2-3 minutes.
5. Add soy sauce, rice wine vinegar, sesame seeds and cashews. Cook on high and allow the liquid to reduce down until it is a sticky consistency, There should not be excess liquid in the pan upon completing cooking.

Yields 5 servings.

Calories: 333.3kcal, Fat 24g, Carbohydrates 8g, Fiber 1.3g, Protein 22.6g

https://www.ketoconnect.net/easy-cashew-chicken/

• 2½ C cooked brown rice
• 1 LB 95% lean ground beef
• ½ C green bell pepper (chopped)
• ½ C red bell pepper (chopped)
• 1 C onion (finely diced)
• 3 cloves garlic (minced)
• 29 OZ canned petite diced tomatoes
• 1¾ C tomato sauce
• 2 C reduced sodium, fat-free chicken broth
• ½ TSP dried marjoram
• Salt & fresh pepper to taste

Stove-Top:

1. In a large pot or dutch oven, brown ground meat on high heat and season with salt.
2. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.
3. Cook about 5 minutes on low heat.
4. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.

Instant Pot:

1. Press saute button on Instant Pot, spray the pot with nonstick spray, add the ground meat and salt and cook until no longer pink, 5 to 8 minutes.
2. Drain fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes.
3. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release.
4. Note: since there is no evaporation in the pressure cooker, you can reduce the broth by ½ C.

Yields 5 servings.

Calories: 346 kcal, Carbohydrates: 37.5 g, Protein: 21.5 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 46.5 mg, Sodium: 621 mg, Fiber: 4.5 g, Sugar: 6.5 g

https://www.skinnytaste.com/stuffed-pepper-soup

• 2 LB sirloin steak tips (trimmed and cut into 1½” pieces)
• Salt and pepper
• ¼ C vegetable oil
• 1 LB white mushroomss (trimmed and sliced ¼” thick)
• 1 LG onion (halved and sliced thin)
• 2 garlic cloves (minced)
• 2 TSP tomato paste
• ¼ TSP fresh thyme (minced) (or ¼ TSP dried)
• 3 TBS all-purpose flour
• 1¾ cups beef broth
• 1 TBS Worcestershire sauce
• 1 TBS chopped fresh parsley
• 2 TSP red wine vinegar

1. Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, pat steak tips dry with paper towels and season with salt and pepper.
2. When oven reaches 500 degrees, remove skillet from oven using potholders and place over medium heat; turn off oven. Being careful of hot skillet handle, add 2 tablespoons oil and heat until just smoking. Brown half of steak tips on all sides, 6 to 8 minutes; transfer to bowl. Repeat with 1 tablespoon oil and remaining steak tips; transfer to bowl.
3. Add remaining 1 tablespoon oil to fat left in skillet and heat over medium heat until shimmering. Add mushrooms, onion, and ¼ teaspoon salt, cover, and cook, stirring occasionally, until mushrooms have released all their liquid, about 5 minutes. Uncover and continue to cook until liquid has evaporated and vegetables begin to brown, 4 to 6 minutes.
4. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in broth and Worcestershire, scraping up any browned bits and smoothing out any lumps.
5. Bring gravy to simmer, then stir in browned beef and any accumulated juices. Reduce heat to medium-low and simmer, stirring occasionally, until beef registers 130 to 135 degrees (for medium), 3 to 5 minutes. Off heat, stir in parsley and vinegar and season with salt and pepper to taste. Serve.

Yields 4 servings.