Instant Pot One-Pot Spaghetti with Meat Sauce

Insta-what?!  Not sure if this one was any quicker than just boiling noodles but it was good!!

Yield: 5 servings

Ingredients

• 1 lb 93% ground turkey
• 3/4 teaspoon kosher salt
• 1/4 cup diced onion
• 1 clove minced garlic
• 1 jar, 25.25 ounces Delallo Tomato Basil Pomodoro Sauce
• 2 cups water
• 8 ounces whole wheat or gluten-free spaghetti, I used Delallo
• Grated parmesan cheese, optional for serving

Instructions

1.                 Press saute on the Instant Pot. When hot add the turkey and salt and cook, breaking up about 3 minutes.

2.                 Add the onions, and garlic and cook until softened, 3 to 4 minutes.

3.                 Add the Pomodoro sauce, water and spaghetti (broken in half), making sure the liquid covers everything without stirring.

4.                 Cover and cook on high pressure 9 minutes.

5.                 Quick release so the pasta doesn’t continue cooking, and serve topped with grated cheese if desired!

Pesto Zucchini Orzo

This was REALLY yummy -- I probably wouldn't make it as the entire meal but it would be awesome for a side dish to some meat!!

Serves 4

Ingredients:
8oz orzo

1 tablespoon olive oil

¼ cup white wine vinegar

Salt and pepper

2 small zucchini (about 4oz each). Very thinly sliced

2 small yellow squash (about 4oz each), very thinly sliced

½ cup pesto

¼ cup toasted almonds, chopped

Cook orzo per package directions – drain well, then transfer to large bowl, toss with oil.

In another bowl, whisk together vinegar and ¼ teaspoon salt and pepper. Add zucchini and squash and toss to combine.

With slotted spoon, transfer veggies to bowl with orzo, leaving vinegar in bowl and toss to combine.

Whisk pesto into vinegar, and drizzle over orzo and sprinkle with almonds.

Lemon-Dill Tuna Salad Lettuce Cups

Skipped the lettuce cups portion but this was delicious twist to tuna salad!!

Recipe by Our Best Bites – serves 1 

Ingredients:

2.6-ounce pouch chunk white tuna
2 green onions, chopped
1 teaspoon chopped fresh dill (reduce to 1/2 teaspoon if using dry dill)
1 clove garlic, minced
Zest of 1 lemon
2 tablespoons light mayonnaise
1/2 teaspoon white wine vinegar
Salt and pepper to taste
3 mild, foldable lettuce leaves (like butter or Boston bibb lettuce)
1/2 cup cucumber, peeled and sliced (baby cucumbers don’t have to be peeled unless you want to)
1 tablespoon sliced almonds

Instructions:

Combine the tuna, green onions, dill, garlic, and lemon zest in a small bowl. Add the mayonnaise, white wine vinegar, and salt and pepper to taste. Divide evenly among the lettuce leaves, then top with cucumbers, sliced almonds, and additional thinly sliced green onion tops (if desired).

Grilled Bourbon Chicken

Since Rossy likes to grill so much, I'm always looking for new chicken marinade recipes -- this was delicious!!  The boys killed it too :)

Yield: 4 Servings

Ingredients:

2 pounds 4 boneless, skinless chicken breasts
1/2 cup low sodium or gluten-free soy sauce
1/2 cup unsweetened apple sauce
1/2 cup finely chopped yellow onion
2 teaspoon grated ginger
4 garlic cloves, minced
1 tablespoon canola oil
1/4 cup bourbon
1/4 cup BBQ sauce
2 tablespoons apple cider vinegar, I like Bragg’s
2 tablespoons brown sugar
Pinch red pepper flakes
1/2 cup low sodium chicken broth
sliced scallions, for garnish

 Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, being careful not to puncture the bag. Put breasts in the bag.

In a medium bowl, combine the soy sauce, apple sauce, onion, ginger, garlic, oil, bourbon, BBQ sauce, vinegar, brown sugar and red pepper flakes. Reserve and refrigerate 1/3 cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 30 minutes or as long as overnight (the longer the better!! I marinated mine 12 hours).

Preheat outdoor grill over medium high heat. Discard the marinade in the bag and grill the chicken for 4 minutes per side, or until chicken is cooked through. Transfer chicken to a plate, tent with foil and allow to rest while you make the sauce.

Put reserved 1/3 cup marinade in a small sauce pan. Add chicken broth and bring to a boil over medium high heat. Once boiling, reduced heat to medium-low until sauce has thickened slightly, 5 to 6 minutes.

Slice chicken breast, top with sauce, scallions and serve.

Zoodles, Tomatoes, Mushrooms Dish

I threw this all together and it was YUMMY!!!  Rossy even loved it too!!

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Ingredients:

Zucchini (make zoodles)

Cherry Tomatoes

Pinenuts

Mushrooms

Feta / parmesan cheese