Instant pot Lasagna

Ingredients

Meat Mixture

• 1/2 lb Lean Ground Beef (85% to 90% lean) You can use all ground beef- I like to mix it ❤️
• 1/2 lb Ground Italian Sausage 
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Italian Seasoning

Cheese Mixture

• 1 cup Ricotta Cheese (or Cottage Cheese)
• 1 Egg
• 1/2 cup Mozzarella Cheese, shredded
• 1/2 cup Parmesan Cheese, grated
• 1 1/2 tsp Garlic Powder
• 1 1/4 tsp Onion Powder
• 1 1/4 tsp Italian Seasoning
• 1/2 tsp Oregano
• 1/2 tsp Salt 
• 1/2 tsp Pepper
• 1 Tb of Parsley flakes 

Remaining Layers

• 1 24oz jar Pasta Sauce (about 3 cups) (You know Aldi is my go to store) 
• 1/2 cup Chopped Spinach Leaves, optional (fresh, or frozen, thawed)
• 5-6 No Boil Lasagna Noodles (or regular uncooked lasagna noodles that have been soaked in very hot water for 5 minutes)
• 1/2 cup Mozzarella Cheese, shredded
• 1/2 cup Parmesan Cheese, grated

Instructions

Cook Meat

1. Set pot to Sauté and add the beef, sausage, salt, pepper, onion powder, garlic powder, and Italian seasoning. Cook, stirring, until the meat is cooked. Make sure the meat is separated well.
2. Remove meat, drain, and set aside. Clean out pot and add 1 1/2 cups water to it.

Mix the Cheese Mixture

1. In a mixing bowl combine the ricotta, egg, mozzarella, parmesan, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper, and parsley. Use a fork to mix thoroughly. Set aside.

Make the Lasagna

1. In a 7" x 3" or 6"x3" springform or push pan, make a layer of the no-boil noodles by breaking them and fitting them like a mosaic to cover the bottom of the pan.
2. Spread 1/3 of the pasta sauce over the noodles, covering them all.
3. Spread 1/2 of the meat mixture over the sauce evenly.
4. Spread 1/2 of the cheese mixture evenly over the meat.
5. Sprinkle the spinach (if using) over the cheese mixture evenly.
6. Add another layer of noodles, press down on them a little.
7. Add another layer of 1/3 of the sauce.
8. Add the second half of the meat.
9. Add the second half of the cheese mixture.
10. Add another layer of noodles, the last 1/3 of sauce, 1/2 cup of mozzarella, and 1/2 cup of parmesan.
11. Spray a piece of foil with nonstick spray and lightly cover the pan with the foil, enough that water can't get in.
12. Set the pan on a trivet with handles and lift them into the inner pot that has 1 1/2 cups of water in it. You can also use a sling to set the pan on the trivet in the pot.
13. Close the lid and lock in place. Turn the steam release knob to the Sealing position.
14. Press the Pressure Cook or Manual button (or dial) and choose 24 minutes. It will take about 5 minutes or so for the pot to come to pressure.
15. When the cook cycle has ended, let the pot sit  for 10-15 minutes (10-15 minute Natural Release). Then, turn the knob to the Venting position to release any remaining steam.
16. 
    When the pin in the lid drops down, open the lid. Use oven mitts, sling, or good pot holders that can get wet to lift the rack with the hot pan out of the pot to a cooling rack. Be VERY careful as it could slip off the rack. 
17. Carefully remove the foil. Turn on your broiler to 450° with the oven rack in the middle to top 1/3 position in the oven.
18. Set the pan on the oven rack and let the cheese on top brown to your desired amount. Watch it closely as it doesn't take very long. Every oven is different!
19. Let the lasagna rest for a few minutes before releasing from the pan. This will help it maintain its shape and cool down just a bit.
20. Carefully (pan and lasagna very hot) release the lasagna from the springform pan while it is on a plate.
21. If you used a push pan, set a large can of soup or veggies on a plate and set the push pan on top of the can. gently, and carefully push the sides of the pan straight down. Wear oven mitts or some kind of hand protection. The pan and the lasagna will be very hot.

    Then slide another plate under the lasagna. You might need to use a spatula to help slide it over.
22. Serve with salad and some crusty bread!

BEER BATTERED COD

TARTAR SAUCE RECIPE:

• 1 cup mayonnaise
• 2 teaspoons sweet relish
• 1 teaspoon yellow mustard
• 1 teaspoon lemon juice

1. Mix ingredients together and refrigerate at least an hour before serving.

Beer battered cod 

INGREDIENTS

• 2 pounds cod cut into 5 inch pieces
• 2 teaspoons kosher salt
• 1/2 teaspoon coarse ground black pepper
• 1 cup flour
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 large egg
• 12 ounces beer
• oil for frying
• 
  
  1. Heat 3 inches of oil in a dutch oven to 365 degrees.
  2. Dry the cod well then season with salt and pepper.
  3. Mix the flour with the garlic powder and paprika, then add in the egg mixing well before whisking in the beer slowly.
  4. Dip the fish into the batter then carefully into the oil frying until golden brown then remove to a wire rack (or paper towels or newspapers, Or place in oven to keep warm).

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CHEESY CHICKEN W/ BACON

Ingredients

• 1 tablespoon olive oil
• 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
• Seasoned salt and pepper
• 6 oz cream cheese , cold, refrigerated, and sliced into 8 slices
• 8 strips bacon , cooked, chopped
• 1 cup Cheddar cheese , shredded
• Instructions
  
  

  1. Preheat the oven to 400 F.
  2. Grease the bottom of the casserole dish with olive oil. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
  3. Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
  4. Sprinkle chicken breasts with seasoned salt and pepper.
  5. Top with cream cheese. Cream cheese should be cold, right out of the fridge, sliced into 8 thin slices.
  6. Top with chopped cooked bacon (drained from fat).
  7. Top with shredded Cheddar cheese.
  8. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.

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CUBAN FLATBREAD SANDWICH (HEALTHY)

Ingredients:

• 1 lb. pork tenderloin
• Juice of two oranges
• Juice of two limes
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Flatout light original flatbread
• Deli sliced honey glazed ham
• Reduced fat swiss cheese, shredded
• Vlasic Stackers, Kosher Dill
• Mustard

Directions:

1. Place pork tenderloin (trimmed of any fat) in a instant pot.
2. In a small bowl combine cumin, oregano, garlic powder, salt and pepper. Season the pork tenderloin with it.
3. Add the lime juice and orange juice to the Instant Pot. Make sure the valve is closed and secure the lid.
4. cook the pork for 30 minutes. Let the pressure release for 5 minutes, then flip the valve to release the pressure.
5. Lay out a slice of the flatbread. Add 1 oz. of swiss cheese, 2 oz. of pork, 1 oz. ham, 2 pickles and 1 tablespoon of mustard.
6. Add the flatbread to a heated frying pan. Leave the flatbread open until the cheese has melted, then fold over the bread.
7. ONLY 5 POINTS

HEALTHY BREAKFAST BOWL

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

 

6 Servings, 4 POINTS

separate into six bowls and meal prep for the week

Ingredients

• 1 1/2 lbs. potatoes, peeled and cut into small cubes
• 1/2 onion, chopped
• 1/2 red pepper, chopped
• 1/2 green pepper, chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon seasoned salt
• 1/8 teaspoon pepper
• 1 teaspoon extra virgin olive oil
• 12 eggs
• 6 tablespoons reduced-fat Mexican cheese
• 6 containers with lids

Instructions

1. Add oil to a skillet and set heat to medium.
2. Once the oil is warm add the potatoes, onions and peppers. Also add the garlic powder, salt and pepper. Cover and cook 10 minutes, stirring occasionally.
3. While the potatoes cook, add the eggs to a mixing bowl. Whisk the eggs until scrambled.
4. Add a little bit of non-stick cooking spray to a frying pan and cook the scrambled eggs.
5. Spread out the six containers and fill them with the potatoes, eggs and cheese. Make sure you divide the mixture evenly.
6. Store the breakfast bowls in the fridge. When you’re ready to eat one place it in the microwave 30-45 seconds.

BISCUITS AND GRAVY

 4 servings (9 points)

Ingredients

• 1 1/2 cups Heart Smart Bisquick
• 2 1/2 cups skim milk, divided
• 1/4 cup all purpose flour
• 6 fully cooked turkey sausage links
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 450 degrees F.
2. Add the Heart Smart Bisquick and 1/2 cup skim milk to a mixing bowl and stir together until dough forms. Break into four pieces and add to an ungreased baking sheet. (Or you can roll out the dough and use a circle cutout to make biscuits.)
3. Place biscuits in the oven 7-9 minutes, until golden brown. 
4. Add the all purpose flour to a medium sauce pan and slowly whisk in 2 cups of skim milk. Make sure the flour does not clump together. 
5. Bring to a low simmer while whisking. 
6. Cut the sausage into small pieces, then add it to the gravy mixture. Also add the garlic powder, onion powder, salt and pepper. 
7. Bring the gravy to a low simmer and stir occasionally. Cook for 10 minutes. 

CHICKEN ENCHILADA

Ingredients:

• 10 Ounces Cooked Chicken — shredded
• 2 cups Scallions — finely chopped
• 2 Cups Enchilada sauce
• 6 Inch prepared corn — tortillas
• 1 1/2 Ounces Part-skim mozzarella cheese, grated

Enchilada Sauce:

• 16 oz No Salt Added tomato sauce
• 1 t oregano
• 1 t garlic powder
• 1 t chili powder, Or More To Taste
• 2 t onion powder
• 1/2 t Cumin

Directions:

1. Preheat oven to 400º F, unless you have a microwave. In a bowl, combine the chicken, half the scallions, and 1/2 cup of the enchilada sauce. Soften the corn tortillas, two at a time, by steaming them for 10 seconds, or cook in a microwave for 10 second on high.
2. Spoon 1 cup of the enchilada sauce on the bottom of a 9×11-inch pan. Fill each tortilla with about 1/4 cup of the chicken mixture. Roll each tortilla and place seam side down on the sauce in the pan.
3. Top with the remaining cup of enchilada sauce, sprinkle with the cheese and the remaining scallions. Bake for 10 minutes or microwave on high for 5 minutes.

Makes 6 Servings (1 Enchilada Per Serving)

Nutrition Info: 151 cal, 15g protein, 1.8g sat. fat, 16g carbs, 3.3g cholesterol, 3.3g fiber, 95mg calcium

4 SP Per Serving

BLACK BEAN CHILI

THIS IS WHAT YOU NEED

ONE DICED ONION
3 DICED CELERY STALKS
1 TBSP SEASONED SALT
1 TS CHILI POWDER
1 SMALL CAN TOMATO SAUCE
1 JAR SPAGHETTI SAUCE
1 TS GARLIC POWDER
1 PD GROUND BEEF
1 SMALL JAR OF SALSA
2 CANS OF BLACK BEANS
1 CAN OF FAT FREE REFRIED BEANS
1 CAN OF KIDNEY BEANS
4 CUPS OF WATER
1 TS OF ONION POWDER
3 SPRAYS OF OLIVE OIL COOKING SPRAY




THIS IS HOW WE DO IT

SPRAY A LARGE POT WITH COOKING SPRAY AND ADD DICED ONION AND CELERY.
COOK CELERY AND ONION FOR ONE MINUTE.

ADD GROUND BEEF AND COOK TIL NO LONGER PINK.  WHILE THE BEEF IS COOKING OPEN ALL  OF YOUR CANS.
ONCE THE BEEF IS DONE ,DRAIN EXCESS OIL AND RETURN TO POT.

ADD THE SEASONINGS AND MIX WELL.
ADD THE SAUCES AND MIX WELL.
ADD THE BEANS AND MIX WELL
ADD THE WATER AND MIX WELL

COVER WITH A LID AND SIMMER FOR 10 MINUTES.
1 BIG POT IS ABOUT 15 ONE CUP SERVINGS.

YOU CAN FREEZE  THIS CHILI FOR AT LEAST 2-3 MONTHS.
I USE THIS RECIPE AS A MEAL PREP.  AND IT IS A WEIGHT LOSS RECIPE.

SPICY SAUSAGE RIGATONI

1 tablespoon oil , USE ANY KIND.

half of a yellow onion, minced

12 ounces spicy Italian sausage (casings removed – just the ground meat)

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon red pepper flakes

1 1/2 teaspoons seasoned salt

1/2 teaspoon black pepper

1 28 ounce can San Marzano tomatoes, including their juice

1/4 cup Italian dressing 

1 lb. whole wheat rigatoni

1/2 cup reserved pasta water

1 jar of spaghetti sauce, of your choice. I use Aldi spaghetti sauce. 

Parmesan and parsley or basil for topping

INSTRUCTIONS

1. Heat the oil in a skillet over medium high heat. Add the onion – saute for 10 minutes or so, until the vegetables are very soft.
2. Add the ground sausage, oregano, red pepper flakes, seasoned salt, and pepper. When the sausage is fully cooked, add the dressing to get the browned bits off the bottom of the pan.
3. Add the tomatoes  and 1 jar of spaghetti sauce – simmer for 10-20 minutes while the pasta is cooking.
4. Cook the pasta according to package directions. When draining, reserve 1/2 cup of the cooking water. Combine the pasta, the sauce, and the reserved water and toss gently to combine. Transfer to a large serving dish and top with Parmesan and parsley or basil. Serve with bread and butter or a tossed salad which is what I have been doing lately.