Page 76 – CWEB

Lazy Lasagna

CWEB

September 29, 2021

This Instant Pot Lazy Lasagna recipe comes together fast and easy with the Instant Pot pressure cooker, and your family will love it.

INGREDIENTS

1 tbsp olive oil
1 tbsp butter
1 small onion chopped
1 tbsp minced Garlic
2 lbs lean ground beef
1 jar pasta sauce
2 cups beef broth
1/4 cup red wine
1 cup Water
1 tbsp Italian seasoning
8 oz uncooked lasagna noodles or other pasta. We used a Campanelle pasta because my kids like the shape
2 cups shredded mozzarella cheese divided
1/4 cup Parmesan cheese
1 cup ricotta cheese

INSTRUCTIONS

Set Instant Pot to SAUTE. Add the olive oil and butter and allow it to sizzle. Add the onions and garlic cook for 2 minutes. Stir regularly.
Add ground beef and cook until about 4 – 5 minutes, or until no longer pink. Drain grease and return to Instant Pot.
Add pasta sauce, beef broth, wine, water and Italian seasonings. Mix well.
Add pasta. Stir to make sure noodles are covered with the liquid.
Set Instant Pot to MANUAL or PRESSURE COOK on HIGH PRESSURE for 20 minutes. Lock lid and make sure vent is closed. When coking time ends, release pressure and wait for steam to completely stop before opening lid.
Stir in cheese, but reserve about 1/2 cup mozzarella cheese if you would like to sprinkle a bit on top of the lasagna when you serve it.

Source:- Cosorithis

Meatball Minestrone Soup

CWEB

September 29, 2021

This warm and comforting soup features vegetables and homemade meatballs in a savory minestrone broth. Pancetta adds a smoky punch to this keto version of a classic Italian soup.

INGREDIENTS

1 lb ground beef
1 1/2 tbsp golden flaxseed meal
1 large egg
1/4 cup no-sugar-added tomato sauce
1/3 cup shredded mozzarella cheese
1 1/2 tbsp Italian seasoning blend divided
1 1/2 tsp garlic powder divided
1 1/2 tsp fine grind sea salt divided
1 tbsp olive oil
1/2 medium yellow onion minced
2 garlic cloves minced
1/4 cup pancetta diced
1 cup sliced zucchini
1 cup sliced yellow squash
1/2 cup sliced carrots
14 oz diced tomatoes 1 can
4 cups beef broth
1/2 tsp ground black pepper
3 tbsp shredded Parmesan cheese

INSTRUCTIONS

Preheat the oven to 400 °F and line a large baking sheet with aluminum foil.
In a large bowl, combine the ground beef, flaxseed meal, egg, tomato sauce, mozzarella, 1/2 tbsp Italian seasoning, 1/2 tsp garlic powder, and 1/2 tsp sea salt. Using your hands, mix the ingredients until well combined.
Make the meatballs by shaping heaping 1 tablespoonof the ground beef mixture into a meatball. Repeat with the remaining mixture and then transfer the meatballs to the prepared baking sheet.
Place the meatballs in the oven and bake for 15 minutes. When the baking time is complete, remove from the oven and set aside.
Select SautÃ© (Normal). Once the pot is hot, add the olive oil, onion, garlic, and pancetta. SautÃ©, stirring constantly, for 2 minutes or until the garlic becomes fragrant and the onions begin to soften.
Add the zucchini, yellow squash, and carrots to the pot. SautÃ© for 3 additional minutes.
Add the diced tomatoes, beef broth, black pepper, and remaining garlic powder, sea salt, and Italian seasoning to the pot. Stir to combine and then add the meatballs.
Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook or Manual on High and set the cook time for 5 minutes.
When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.
Open the lid and gently stir the soup. Ladle into serving bowls and top each serving with 1/2 tablespoon of the Parmesan. Serve hot.

RECIPE NOTES

Tip Prebaking the meatballs in the oven helps ensure they won’t fall apart while cooking in the pot.

Nutrition per serving

Calories: 300 Fat: 18g

Net carbs: 7g

Protein: 23g

Source:- Cosorithis

There are some nights that after dinner, I think ok that was good, worth sharing… then there are nights I think WOW this was delicious!!! This meal was one of those WOW nights! I made a really yummy cilantro lime pesto that I tossed grilled shrimp with and I also used in the southwest egg rolls I served on the side! I’ll post that recipe separately so this one isn’t ridiculously long and filled with 20 pics. The little bit of fresh lime juice in the pesto really brightens the flavor of the pesto and is so good on the shrimp!!

I will most definitely be making this meal again soon!!! Maybe i’ll try it out with an Italian twist… thinking a sun dried tomato pesto and egg rolls stuffed with broccoli rabe!!! Oh yes!!!

Ingredients

12 jumbo shrimp, peeled and deveined, tails on

1 bunch cilantro, stems discarded

3 cloves garlic

1 heaping Tbsp sliced almonds

juice of lime, divided

olive oil

salt & pepper

Preparation

1. You can make this pesto ahead of time, as long as it is covered with a bit of olive oil it will stay very well for at least a week in the fridge.

2. In a small food processor add the garlic and almonds. Pulse until finely chopped.

3. Add the cilantro leaves and about 3-4 Tbsp olive oil, the amount is really a preference of how loose or thick you like the pesto. Start with a little and add a little at a time until you reach the consistency of your preference.

4. keep in mind you will be adding lime juice and little more olive oil at the end (if making ahead)*

5. Stir in the juice of 1/2 a lime. If you are making this ahead of time…place in a bowl and drizzle just enough olive oil on top to coat, this keeps the air from getting to the cilantro. Cover with plastic wrap and refrigerate.

6. For the shrimp, heat a grill pan to high. Season the salt lightly with salt and pepper. Cook for just a few minutes per side. The shrimp should get a light golden color relatively quickly with a the grill pan good and hot.

7. Toss the shrimp with the cilantro pesto, reserving about 4 Tbsp of the pesto for use in the southwest egg rolls. I finish the shrimp off with another squeeze of fresh lime juice.

Credit: Foodista

Sausage and Spinach Spaghetti

CWEB

September 27, 2021

This Instant Pot sausage and spinach spaghetti is healthy, hearty, and comes together in minutes using the Instant Pot pressure cooker.

INGREDIENTS

1 lb italian sausage sliced
1 box frozen spinach thawed and squeezed of all liquids
1/2 onion diced
24 oz spaghetti sauce
8 oz spaghetti broken in half
1 tsp Italian seasoning generous tsp
1 tsp garlic powder
Salt and pepper as desired
3 cup chicken broth or water
1 tbsp oil

INSTRUCTIONS

In the Instant Pot inner pot, place the sausage, onions , Italian seasoning, garlic powder, salt and pepper and and press SAUTE on the IP.
Saute the mixture until it’s cooked through and the onions are tender.
Add the spaghetti sauce, water/broth, and dry spaghetti noodles.
Mix every well (make sure all noodles are covered in liquid) and place the lid on the Instant Pot, and bringing the toggle switch into the “seal” position.
Press MANUAL or PRESSURE COOK and adjust time for 5 minutes.
When the five minutes are up, do a natural release for 5 minutes and then move the toggle switch to “Vent” to release the rest of the pressure in the pot.
Remove the lid. If the mixture looks watery, press “Saute”, and bring the mixture up to a boil and let it boil for a few minutes. It will thicken as it boils. Add the spinach to the pot, stir and let warm through for a few minutes.
Serve and garnish with garlic toast. Enjoy!

Source:- Cosorithis

Baked Cubed Steak

CWEB

September 27, 2021

INGREDIENTS

1 1/4 cups Water
1 can french onion soup
1 can chicken soup
1 package Au Jus Mix
6 Cubed Steaks
1/4 cup Water
3 tbsp cornstarch

INSTRUCTIONS

Combine 1 1/4 cups water, cream of chicken soup, Au Jus mix and French onion soup together in Instant pot. Mix well.
Add cubed steak to the pot.
Attach lid and turn valve to “Sealing” position. Set MANUAL or PRESSURE COOKto 20 mins.
Once it beeps (notifying you that it’s ready) turn valve to “venting”. This is also known as the “quick release” The steam will be very hot so be careful when doing this. Do not remove lid until the steam has fully stopped.
Remove lid. Remove steak from the pan. Turn OFF the instant pot.
In a small bowl or cup, combine ¼ cup water and cornstarch to create a “slurry”. Pour mixture into grave mixture and whisk well.
Put steaks back into gravy mixture. Attach lid and leave the instant pot turned off. Keep warm until ready to serve.

Source:- Cosorithis

Cilantro Lime Grilled Shrimp with Pineapple Salsa

CWEB

September 27, 2021

This Cilantro Lime Grilled #Shrimp with Pineapple Salsa is super-easy, & perfect for the grill! Cilantro, lime, & garlic marinade is balanced by sweet & zesty salsa with pineapple, jalapeno, red onion, tomatoes, & salt.

Ingredients

For The Shrimp:

1 ½ pounds fresh shrimp, peeled and cleaned

4-5 tablespoons fresh lime juice (about 2 limes)

â…“ cup fresh cilantro, finely chopped

1 tablespoon olive oil

3 medium garlic cloves, minced

For The Pineapple Salsa:

2 tablespoons finely minced red onion

â…“ cup pineapple chopped into bits (or buy canned “pineapple tidbits” in 100% pineapple juice)

4 campari tomatoes, chopped, with their juice

2 tablespoons pineapple juice

¼ cup fresh cilantro, finely chopped

1 jalapeno pepper, diced. Include the ribs & seeds if you like more heat.

¼ teaspoon salt

Preparation

1. For The Shrimp:

2. If using wooden skewers, soak them in water for several hours

3. Rinse, peel, and de-vein the shrimp

4. In a medium bowl, combine lime juice, cilantro, olive oil, and minced garlic.

5. Add shrimp and gently fold into the marinade, ensuring all shrimp are fully coated

6. Cover and refrigerate for 30 minutes

7. Skewer the shrimp and grill over high heat, about 2 minutes per side. Closely monitor to ensure they don’t overcook. Shrimp will curl up and turn pearly/opaque when ready.

8. Squeeze fresh lime over shrimp then serve warm with pineapple salsa.

9. For The Pineapple Salsa:

10. Combine onion, pineapple, tomatoes, pineapple juice, jalapeno, and salt in a small serving bowl.

11. If desired, adjust the seasoning to your preference by adding either more salt or more pineapple juice.

12. Recipe Notes: Prep time includes 30 minute marinade time.

Credit: Foodista

Caponata

CWEB

September 25, 2021

If you haven’t heard of caponata, now is the time. I’m excited to introduce you to this lovely antipasti, our Instant Pot Caponata recipe.

INGREDIENTS

1 pound roma tomatoes diced
1 medium eggplant cut into 1/2 inch pieces
2 small zucchini cut into 1/2 inch pieces
1 small onion chopped
3 stalks celery sliced
½ cup parsley chopped
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1/4 cup chopped dates
1/2 cup tomato paste divided
1 teaspoon salt
1/4 teaspoon black pepper

INSTRUCTIONS

Add all ingredients to pressure cooker, reserving 1/4 cup tomato paste.
Set on MANUAL or PRESSURE COOK for 5 minutes.
Quick release and then stir in remaining 1/4 cup tomato paste. Serve with a selection of crackers, flatbread, pita bread, and olives. Caponata sauce can be served warm or cold, and you can also serve with pasta or couscou.

Source:- Cosorithis

Short Ribs with Vegetables

CWEB

September 25, 2021

This Instant Pot Short Ribs with Vegetables recipe was made in an 8 quart Instant Pot, this can be scaled down for smaller pots. The vegetables used can be mixed and adjusted to your preference, just plan to load it up!

INGREDIENTS

5 pounds bone in short ribs
1 large golden beet
1 medium purple beet
2 medium sweet potatoes
2 small turnips
2 small to medium sweet onions
1/2 cup celery
3 cloves of garlic
handful of fresh thyme
3 cups beef broth
1 cup Malbec/red wine of choice or one more of broth
salt and pepper to preference
1 tablespoon olive oil

INSTRUCTIONS

Cover with a standard lid (not the locking lid), fully cook and lightly brown the garlic and onion on “saute” setting.
Remove lid and scoop out the veggies, reserve to the side.
With the IP still on “saute”, brown each side of the short ribs with some of the fresh thyme.
While the onions cook and meat browns, wash, peel and chop the rest of the vegetables.
Add the onions and garlic back in and layer the rest of the vegetables on top of the browned meat.
Pour in the liquid and add any other seasonings and herbs you prefer.
Twist on the sealing lid, select Pressure Cook or Manual, high pressure for 40 minutes with a 30+ minute natural pressure release (NPR).
When the NPR has finished, carefully remove the lid. At this point everything should be nicely cooked and you can serve as it is… or you may scoop out the vegetables and meat from the pot, transfer to another dish and cover.
Then pour the liquid in the IP into the blender and turn on high until it is completely smooth (there would still be a few bits of veggies and the thyme sprigs).
Turn the pot back onto sautÃ© high and reduce the liquid by half. This takes about 45 minutes-but is SO worth it extra time! The flavor at the end of that time is incredible.
While the liquid reduces, debone and remove any excess fat to prepare for serving.
We enjoyed this over a cauliflower and carrot puree.

Source:- Cosorithis

Cilantro Lime Fish Tacos

CWEB

September 25, 2021

These brightly flavored fish tacos are seasoned with cilantro and lime and ready to serve in just 20 minutes. They’re perfect for family or casual get-togethers with friends.

Ingredients

1 tablespoon olive oil

1 pound fresh or thawed frozen cod or tilapia fillets

2 packets Swanson ® Flavor Boostâ„¢ Concentrated Seafood Broth

2 tablespoons lime juice

1 tablespoon chopped fresh cilantro leaves

8 flour tortillas (6-inch), crisp taco shells or fresh corn tortillas, warmed

1 cup shredded lettuce or cabbage

2 tablespoons diced red onions

1/4 cup sour cream

1/4 cup Pace ® Chunky Salsa

Preparation

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 8 minutes or until it flakes easily when tested with a fork, turning over once halfway through the cooking time.

2. Add the concentrated broth, lime juice and cilantro to the skillet. Break the fish into large pieces with a spoon, stirring to coat with the broth mixture.

3. Divide the fish mixture among the tortillas. Top with the lettuce, onion, sour cream and salsa. Fold the tortillas around the filling.

Credit: Foodista

Salsa Chicken

CWEB

September 24, 2021

This delicious Easy Salsa Chicken is as delicious as it is healthy! Chicken cooks quickly in the Instant Pot and stays tender. Use the chicken shredded on top of rice and beans for a hearty dinner.

INGREDIENTS

4 chicken breasts fresh or frozen
1 jar salsa
1/2 cup water or chicken broth
1 cup plain fat free Greek yogurt

INSTRUCTIONS

Add chicken breasts to Instant Pot inner pot.
Add chicken broth or water.
Top with salsa.
Cook on “Manual” ,”Poultry” or “Pressure Cook” for 15 minutes.
Natural or quick release.
Optional – if you desire a thicker sauce, simmer on “saute” for 5 minutes.
Allow to cool for 10 minutes.
Remove chicken, chop with knife or shred with 2 forks. Return chicken to pot.
Stir in 1 cup plain, nonfat Greek yogurt.
Serve over rice, over taco salad, or in tortillas (additional points).

Source:- Cosorithis

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Lazy Lasagna

INGREDIENTS

INSTRUCTIONS

Meatball Minestrone Soup

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Cilantro Lime Shrimp

Ingredients

Preparation

Sausage and Spinach Spaghetti

INGREDIENTS

INSTRUCTIONS

Baked Cubed Steak

INGREDIENTS

INSTRUCTIONS

Cilantro Lime Grilled Shrimp with Pineapple Salsa

Ingredients

Preparation

Caponata

INGREDIENTS

INSTRUCTIONS

Short Ribs with Vegetables

INGREDIENTS

INSTRUCTIONS

Cilantro Lime Fish Tacos

Ingredients

Preparation

Salsa Chicken

INGREDIENTS

INSTRUCTIONS

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