• 1 LB mild ground sausage
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 TSP salt
• 1 TSP pepper
• 2 TSP Italian seasoning
• 1 TSP garlic powder
• 1 – 2 OZ white wine or chicken stock
• 15 OZ canned petite diced tomatoes
• ¾ C heavy cream
• 16 OZ gnocchi
• 2 – 3 C spinach
• 1½ C shredded mozzarella cheese
• Parsley for garnish (optional)

1. In a skillet over medium high heat add your sausage, onion, garlic and seasonings and saute until browned. Deglaze the pan with the wine or stock.
2. Add in your tomatoes, cream, gnocchi and spinach and heat until gnocchi is cooked, spinach is wilted and some of the cream has reduced (about 8-10 minutes).
3. Stir in your shredded mozzarella cheese until melted.
4. Top with more cheese and parsley if desired.

Yields 6 servings.

Calories: 460kcal | Carbohydrates: 5g | Protein: 21g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 124mg | Sodium: 1123mg | Potassium: 334mg | Fiber: 0g | Sugar: 1g | Vitamin A: 1695IU | Vitamin C: 5.2mg | Calcium: 240mg | Iron: 1.6mg

https://tornadoughalli.com/one-pot-creamy-sausage-gnocchi

• 2 TBS butter (divide into 1 TBS portions)
• 2 chicken breast (cut into 1/2″ pieces)
• 1 TSP dried basil
• 1 TSP Dried thyme
• ½ MED onion (diced)
• 2 cloves garlic (minced)
• 1 C arborio rice
• 2 C chicken broth
• ¼ C grated Parmesan or Romano cheese
• 1 C frozen peas (thawed)
• Salt and pepper to taste

1. Set Instant Pot to sauté for 10 minutes and allow to preheat.
2. Melt 1 TBS butter in Pot and add chicken. Season with thyme, basil, salt and pepper. Cook until lightly browned. Remove chicken and set aside.
3. Melt remaining butter in Pot and add onion. Sauté, stirring occasionally, until onion starts to turn translucent, around 3-5 minutes.
4. Add garlic and stir for another 30 seconds.
5. Add rice and sauté until edges begin to turn translucent (center will still be white).
6. Pour chicken broth over the rice, onion and garlic, and scrape down the sides of the pot to ensure no food is above the liquid level. Add chicken and stir pot before sealing the lid.
7. Cook for 5 minutes on manual setting, then manually release steam.
8. Carefully remove lid and stir in peas and cheese.
9. At this point, if your risotto is too liquid for your tastes, you can continue to cook on sauté until it is fully absorbed.
10. Serve risotto immediately.

Yields 4½ servings.

Calories: 324kcal | Carbohydrates: 43g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 575mg | Fiber: 4g | Sugar: 3g

https://wondermomwannabe.com/instant-pot-chicken-and-pea-risotto/

• 1 onion (finely diced)
• 6 cloves garlic (minced)
• 1 TBS bacon fat or olive oil
• 15.5 OZ canned kidney beans (rinsed and drained)
• 15.5 OZ canned pinto beans (rinsed and drained)
• 15.5 OZ canned northern beans (rinsed and drained)
• 8 OZ canned tomato sauce
• ½ C ketchup
• ¾ C water
• ⅓ C dark brown brown sugar (unpacked)
• 1 TBS yellow mustard
• 1 TSP chili powder

Instant Pot:

1. Set the pot to saute, allow to heat up. Saute onions and garlic in the the bacon fat (or olive oil) until the onions are translucent.
2. Whisk together the tomato sauce, ketchup, water, brown sugar, mustard and chili powder.
3. Add the mixture and the beans to the pot and stir together well.
4. Place the lid and lock. Set to Manual, high pressure, and cook for 8 minutes.
5. Once finished, natural pressure for about 10-15 minutes, then quick release.
6. Stir before serving.

Slow Cooker:

1. Saute onions and garlic in the the bacon fat (or olive oil) until the onions are translucent. Transfer to the slow cooker.
2. Whisk together the tomato sauce, ketchup, water, brown sugar, mustard and chili powder.
3. Add the mixture and the beans to the slow cooker and stir together well
4. Cover and cook low 6 to 7 hours. Stir before serving.

Oven:

1. Preheat your oven to 350 degrees.
2. In a cast iron skillet saute onions and garlic in the the bacon fat (or olive oil) until the onions are translucent.
3. Whisk together the tomato sauce, ketchup, water, brown sugar, mustard and chili powder.
4. Add the mixture and the beans to the skillet and stir together well
5. Cover tightly and bake for 45 minutes.

Yields 8 servings.

Serving: 2/3 C, Calories: 156 kcal, Carbohydrates: 30 g, Protein: 7.5 g, Fat: 1 g, Sodium: 382 mg, Fiber: 3 g, Sugar: 9 g

https://www.skinnytaste.com/brown-sugar-baked-beans

• 1 MED onion (diced)
• ⅓ C all purpose flour
• 1 TBS Italian herb mix
• 2 bay leaves
• 2 cloves of garlic (minced)
• 6 TBS tomato paste
• 3 TBS olive oil
• 4 C chicken broth
• 30 oz canned petite diced tomatoes
• 2 LB boneless skinless chicken thighs
• 1 tsp salt
• ½ tsp pepper
• 24 OZ frozen cheese tortellini
• 3 C packed spinach
• ½ C Parmesan cheese (grated)
• 1 C heavy cream (warmed)

Instant Pot:

1. Turn the Instant Pot on to the saute function, on the highest setting. Heat the oil in the bottom of the pot. Add in the diced onion and saute until translucent. Add in the garlic and saute for 2 minutes.
2. Add in the herbs, tomato paste, chicken broth, tomatoes, chicken, salt and pepper and stir. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing”. Press the manual pressure cook button and set the timer to 15 minutes (high pressure). Once the timer beeps let out the pressure by gently moving the valve to “venting”.
3. Spoon the chicken out and place it on a cutting board. Cut the chicken into bite size pieces and then add it back into the pot. Stir in the tortellini, spinach, Parmesan cheese, and half and half. Turn the Instant Pot to saute to heat up the tortellini quickly. Once the tortellini is warmed through ladle the soup into bowls and serve.

Slow Cooker:

1. In a microwave-safe bowl add the onions, flour, herbs, garlic, tomato paste and drizzle with olive oil. Microwave for 5 minutes, stirring every 90 seconds or so. (The mixture will be pasty and look weird but don’t worry it will all be okay in the end). Add the mixture to the slow cooker.
2. Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir.
3. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).
4. Remove the lid use a fork to remove the chicken from the slow cooker. And add in tortellini and spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold).
5. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the slow cooker. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are warmed through.

Yields 8 servings.

Calories: 256 | Total Fat 8.6g | Saturated Fat 3.5g | Cholesterol 32mg | Sodium 1114.8mg | Total Carbohydrate 32.8g | Dietary Fiber 1.8g | Sugars 4.4g | Protein 12.5g

https://www.365daysofcrockpot.com/slow-cooker-tortellini-spinach-soup/

Base:

• 8 OZ mushrooms (sliced)
• ½ onion (sliced)
• 1½ C low sodium beef broth
• 1 OZ (1 packet) dry brown gravy mix
• 1 TBS tomato paste
• 1 TBS Dijon mustard
• 2 TBS chopped fresh parsley
• 1 TBS Worcestershire sauce
• 2 TBS cornstarch
• 4 TBS water

Beef Patties:

• 1½ LB lean ground beef
• 1 egg yolk
• ⅓ C Panko bread crumbs
• 3 TBS milk
• Salt and pepper to taste

1. Place onions and mushrooms in the bottom of the Instant Pot.
2. Combine beef patty ingredients and form 6 patties. Brown over medium high heat (about 3 minutes per side) in a skillet. Layer beef patties over mushrooms.
3. Combine remaining ingredients except water and cornstarch. Pour over beef and cook high pressure, 18 minutes.
4. Quick release. Remove patties and set aside.
5. Turn Instant Pot onto sautee. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat.
6. Serve over mashed potatoes or rice.

Yields 6 servings.

Calories: 302 | Carbohydrates: 8g | Protein: 24g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 110mg | Sodium: 320mg | Potassium: 632mg | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 3.1mg

https://www.spendwithpennies.com/instant-pot-salisbury-steak/

6 PORTIONS	8 PORTIONS
180 GR oat groats	240 GR oat groats
8 OZ water	10 OZ water
½ TSP salt	⅔ TSP salt
90 GR rolled oats	120 GR rolled oats
270 GR milk	360 GR milk

1. Add the oat groats, water and salt to the Instant Pot, cover and cook under high pressure for 20 minutes. Vent naturally or manually.
2. Divide the oat groats into 8 small containers (~60 GR each).
3. To each containiner add 15 GR rolled oats and 45 GR milk.
4. Seal and refrigerate overnight.
5. Microwave on high for 1 minute before serving.

Calories: 187kcal, Total Fat: 5.4gr, Saturated Fat: 2gr, Cholesterol: 8.3mg, Sodium: 33.3mg, Carbs: 27.3gr, Fiber: 4.7gr, Sugars: 1.7gr, Protien: 9.2gr

• 1 LB 90% lean ground beef
• 1½ TSP kosher salt
• ½ C onion (diced)
• ½ C celery (diced)
• ½ C carrot (diced)
• 28 OZ canned crushed or diced tomatoes
• 32 OZ beef stock
• 2 bay leaves
• 4 OZ small pasta such as acini di pepei
• grated parmesan cheese and ricotta (optional)

Instant Pot:

1. Press the saute button, when it’s very hot add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks. When browned, add the onion, celery and carrots and saute 3 to 4 minutes.
2. Add the tomatoes, beef stock and bay leaves, close and using pressure cooker press soup (35 minutes).
3. After that use the quick release, once the pressure is out open, add the pasta and stir, cover and press manual pressure 6 minutes. Remove bay leaves and serve.

Slow Cooker:

1. In a large nonstick skillet, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
2. Transfer to the slow cooker along with the tomatoes, stock and bay leaf, cover and cook low 8 hours.
3. Just before it’s ready, cook the pasta on the stove according to package directions. Add the pasta, stir and cook according to package directions.

Stove-Top:

1. In a large pot or Dutch oven, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
2. Add the tomatoes, stock and bay leaf, cover and cook low until the beef and the vegetables are tender, about 1 to 1½ hours (you may need to add more broth or water if it evaporates too much).
3. Add the pasta, stir and cook according to package directions.

Yields 6 servings.

Serving: 1 generous cup, Calories: 249 kcal, Carbohydrates: 23 g, Protein: 21 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 49 mg, Sodium: 593 mg, Fiber: 3 g, Sugar: 4 g

https://www.skinnytaste.com/beef-tomato-and-acini-di-pepe-soup

• 1 LB flank steak (cut into thin strips)
• ½ TSP ground white pepper
• ⅓ C low sodium soy sauce
• ⅓ C water
• 1 TBS brown sugar
• 5 cloves garlic (minced)
• 1 one-inch piece fresh ginger (peeled and grated)
• 1 TBS cornstarch (optional)
• 1 TBS sesame oil
• ½ onion (chopped)
• 1 large head broccoli (cut into florets and blanched)
• White rice (optional for serving)
• 1 TBS sesame seeds (toasted)
• 3 scallions (sliced on the bias)

1. Season the beef with white pepper.
2. In a small bowl, whisk together the soy sauce, water, brown sugar, garlic, ginger, and cornstarch, if using. Set aside.
3. In a large nonstick skillet over high heat, warm 1/2 tablespoon of the sesame oil until just smoking. Add the beef and cook, stirring occasionally, until the meat is just about cooked through. Transfer to a plate and set aside.
4. Add the remaining 1/2 tablespoon of oil to the skillet, then add the onions and cook until they are softened, about 8 minutes.
5. Add the blanched and drained broccoli and cook for 1 minute. Then add the reserved sauce and stir to coat.
6. Return the beef to the skillet and continue to cook until the beef is cooked through and the sauce has reduced slightly, about 3 minutes more.
7. Transfer to serving plates over rice or veggie rice. Sprinkle with sesame seeds and scallions.

Yields 4 servings.

Serving: 3 /4 cup, Calories: 315 kcal, Carbohydrates: 24.5 g, Protein: 32 g, Fat: 12.5 g, Saturated Fat: 3.5 g, Cholesterol: 78 mg, Sodium: 696 mg, Fiber: 6 g, Sugar: 10.5 g

https://www.skinnytaste.com/broccoli-beef

• 2 slices hearty white sandwich bread (torn into 1-inch pieces)
• 1¼ LB ground turkey
• 6 scallions (white and green parts separated) (sliced thin)
• 1 LG egg
• 3 TBS fresh parsley (chopped)
• 1 TBS grated lemon zest + 2 TBS juice + lemon wedges for serving
• Salt and pepper
• 2 TBS olive oil
• 1½ C long-grain white rice
• 3 garlic cloves (minced)
• 3¼ C chicken broth
• 1 OZ (½ C) Parmesan cheese (grated)

NOTE: A 12-inch nonstick skillet with a tight-fitting lid is essential. Turn the meatballs gently in step 2 so they don’t break.

1. Pulse bread in food processor to fine crumbs, 10 to 15 pulses; transfer to large bowl. Add turkey, 2 tablespoons scallion greens, egg, 2 tablespoons parsley, 1 1/2 teaspoons lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper and mix with your hands until thoroughly combined. Divide mixture into 20 portions (about 1 heaping tablespoon each), or 35 portions using the smallest silver portioning scoop. Roll into meatballs, transfer to plate, and refrigerate for 15 minutes.
2. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook meatballs until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel–lined plate, leaving fat in skillet.
3. Return skillet to medium-high heat and add rice. Cook, stirring frequently, until edges of rice begin to turn translucent, about 1 minute. Add scallion whites, garlic, and 1/2 teaspoon salt and cook until fragrant, about 1 minute. Add broth, lemon juice, and remaining 1 1/2 teaspoons lemon zest and bring to boil.
4. Return meatballs to skillet, cover, and reduce heat to low. Cook until rice is tender and meatballs are cooked through, about 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Sprinkle with Parmesan, remaining scallion greens, and remaining 1 tablespoon parsley. Serve with lemon wedges.

Yields 4 servings.

• 1 LB (454 grams) russet potatoes (peeled and cut into 1-inch pieces)
• 2 TBS unsalted butter (cut into 4 pieces)
• 2¼ cups (12⅓ OZ; 350 GR) bread flour
• 1 TBS sugar
• 2 TSP instant or rapid-rise yeast
• 1 TSP salt
• 2 LG eggs (1 lightly beaten with 1 teaspoon water and pinch salt)
• 1 TBS sesame seeds, (optional)

NOTE: These rolls are ideal for both burgers and sandwiches. Don’t salt the cooking water for the potatoes. A pound of russet potatoes should yield just over 1 very firmly packed cup (1/2 pound) of mash. To ensure optimum rise, your dough should be warm; if your potatoes or potato water is too hot to touch, let cool before proceeding with the recipe. This dough looks very dry when mixing begins but will soften as mixing progresses. If you prefer, you may portion the rolls by weight in step 5 (2.75 ounces of dough per roll).

1. Place potatoes in medium saucepan and add water to just cover. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are cooked through, 8 to 10 minutes.
2. Transfer 5 tablespoons potato water to bowl to cool; drain potatoes. Return potatoes to saucepan and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 1 minute. Remove from heat. Process potatoes through ricer or food mill or mash well with potato masher. Measure 1 very firmly packed cup potatoes and transfer to bowl. Reserve any remaining potatoes for another use. Stir in butter until melted.
3. Combine flour, sugar, yeast, and salt in bowl of stand mixer. Add warm potato mixture to flour mixture and mix with hands until combined (some large lumps are OK). Add 1 egg and reserved potato water; mix with dough hook on low speed until dough is soft and slightly sticky, 8 to 10 minutes.
4. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature until almost doubled in volume, 30 to 40 minutes.
5. Turn out dough onto counter, dusting with flour only if dough is too sticky to handle comfortably. Pat gently into 8-inch square of even thickness. Using bench knife or chef’s knife, cut dough into 9 pieces (3 rows by 3 rows). Separate pieces and cover loosely with plastic.
6. Working with 1 piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, taut rounds. (To round, set piece of dough on unfloured work surface. Loosely cup hand around dough and, without applying pressure to dough, move hand in small circular motions. Tackiness of dough against work surface and circular motion should work dough into smooth, even ball, but if dough sticks to hands, lightly dust fingers with flour.) Cover rounds with plastic and allow to rest for 15 minutes.
7. Line 2 rimmed baking sheets with parchment paper. On lightly floured surface, firmly press each dough round into 3 1/2-inch disk of even thickness, expelling large pockets of air. Arrange on prepared baking sheets. Cover loosely with plastic and let rise at room temperature until almost doubled in size, 30 to 40 minutes. While rolls rise, adjust oven racks to middle and upper-middle positions and heat oven to 425 degrees.
8. Brush rolls gently with egg wash and sprinkle with sesame seeds, if using. Bake rolls until deep golden brown, 15 to 18 minutes, rotating and switching baking sheets halfway through baking. Transfer baking sheets to wire racks and let cool for 5 minutes. Transfer rolls from baking sheets to wire racks. Serve warm or at room temperature.

Yields 9 servings.