albondigas (mexican meatball soup) in the instant pot

albondigas (mexican meatball soup) in the instant pot

Prep Time:10 min Cook Time:20 min Total Time:30 min

Serves 6

Ingredients

• Meatballs
• 1 lb Lean Ground Beef (85-90%)
• 2 cloves Garlic, chopped
• 1/2 Onion, chopped
• 1/2 Green Bell Pepper, chopped
• 1 Egg
• 1 Tbsp Oregano, dry
• 1 tsp Chili Powder
• 1/2 tsp Cumin
• For the Albondigas Soup
• 4 Carrots, chopped
• 3 cloves Garlic, chopped
• 1/2 Onion, chopped
• 2 Tbsp Olive Oil
• 1 can, 14.5 oz. Roasted Diced Tomatoes
• 2 - 32 oz Organic Chicken Broth
• 1 tsp Salt (or, more to taste)
• Pepper (to taste)
• 2/3 C. White Rice, uncooked
• Cilantro, fresh (for garnish)

Instructions

• 1
  In a bowl, add all of your meatball ingredients and mix well until everything is blended thoroughly. Form meatballs about 1 1/2 inch in diameter -- you should get at least 16-18 depending on what size you make them. Put in the fridge for 5 minutes while you prepare the soup ingredients.
• 2
  In your Instant Pot, turn on the Saute function and add the 2 Tbsp Olive Oil. Throw in the Onions and Garlic and saute until translucent. Add the carrots and tomatoes. Turn OFF the saute function.
• 3
  Pour in the broth and rice, then gently place the meatballs in the Instant Pot, one at a time.
• 4
  Put the top on the Instant Pot and lock in place. Push Manual (high) for 10 minutes. Once the timer beeps, let it release manually for 6-8 minutes - then turn the pot to OFF.
• 5
  Open the lid carefully and add the salt & pepper to taste.
• 6
  Ladle into bowls and serve with lime, and garnish with cilantro if desired.

got the recipe here

Instant Pot Sloppy Joes

I am so going to try this!

 

Ingredients

 

1 lb ground beef

1/2 large onion, chopped

4 garlic cloves, minced

1/2 cup ketchup

2/3 cup chopped green bell pepper

1/2 cup celery, chopped

2/3 tablespoon brown sugar

1 tablespoon tomato paste

2 tablespoons prepared mustard

1 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

1/2 tablespoon chili powder

Instructions

1. Turn Instant Pot on to satue. In a small bowl mix togther, ketchup, brown sugar, tomato paste, mustard, vinegar, and Worcestershire then set aside.
2. When Instant Pot is hot, add in hamburger and garlic.
3. Cook until meat starts to brown then drain fat.
4. Add meat back into the pot. Add celery, peppers, and onion. Cook for 1-2 minutes until fragrant.
5. Turn Instant Pot off and add ketchup mixture.
6. Cook on manual high pressure for 7 minutes. Quick release when the timer is up.
7. Give everything a nice stir then serve on buns.

Notes

If you plan on using frozen meat, cook on manual high pressure for 7 minutes then quick release. Chop meat up with spatula (because it will be cooked in chucks) and place back under pressure to finish cooking for 7 minutes. Quick release when the time is up.

 

I found it here http://www.idonthavetimeforthat.com/instant-pot-sloppy-joes/

21 day fix - Stuffed bell peppers

21 Day Fix Recipe Stuffed Peppers |


What you’ll need:
4 Sweet bell peppers of your color choice.
1 Yellow container of brown rice, or quinoa, cooked just shy of done
1/2 Yellow container of black beans, (canned) rinsed and drained
1/2 Yellow container of frozen corn
(If you do not like black beans you can use all corn and if you are not a corn lover, use all black beans)
2 Red containers of browned low fat ground turkey or beef, seasoned with 21 Day Fix Southwestern Seasoning  (Or left over taco meat)
1 Green container of petite diced tomatoes (no sugar added, read the ingredients.  Should only contain tomatoes and ascorbic acid) I sometimes use fresh salsa too.
1 Green container of tomato sauce (same as diced tomatoes.  Read the label.)
1 Blue container of your favorite cheese


What you’ll do:
1. Cook brown rice, or quinoa according to directions in your eating plan.
2.  While rice/quinoa is simmering, brown ground meat and season with Southwest seasoning.  Set aside to cool.
3. Drain and rinse black beans.
4. Portion out diced tomatoes, corn, and tomato sauce, and cheese.
5.  Combine in large bowl meat, tomatoes, corn, rice/quinoa, beans, and sauce.
6.  Cut caps off of peppers and pull out ribs and core.  Rinse excess seeds out.
7. Stuff peppers with filling.
8. Sprinkle with cheese.
9.  Bake at 375 Fahrenheit for 40-45 minutes, depending on the strength of your oven.  Cheese should be melted and filling should be heated all the way through.
Dive in!
This recipe serves 4 with the following counts per stuffed pepper:  1 Red, 1/2 Yellow, 1 Green, 1/4 Blue.

I alter as I am not a fan of black beans this allows me to save my yellow container for a different meal.
i got it here

Tortilla Stack

Makes 8
Prep 15 min
Cook 7 min
Bake 350 for 15 min

1 tbs vegetable oil
1 lb ground beef
1 medium size onion - chopped
1 large green pepper seeded and chopped
1 tsp ground cumin
1 jar (16 ounces) black bean and corn salsa (such as newman's own)
5 8 inch flour tortillas
2 cups shredded mexican cheese blend

Heat oven to 350
Heat oil in a large nonstick skillet over medium-high heat. Add beef, onion and green pepper to skillet and cook stirring occassionally, for 6 minutes. Drain accumulated fat and stir in cumin, cook 1 minute. Stir in salsa and heat through remove from heat, set aside.

Coat a 9 inch springform pan with nonstick cooking spray. Place 1 tortilla in the bottom of pan, then top with 1 heaping cut meat mixture spreading it evenly and leaving a 1-inch border around edges. Sprinkle meat with 1/2 cup cheese and top with 1 tortilla, pressing down gently. Repeat layers 3 more times

Place springform pan in oven and bake at 350 for 15 minutes before slicing and serving.

French Cheeseburger Loaf

6 servings

Ingredients

1 lb ground beef

1/2 cup chopped onion (i just used onion powder)

1 small green pepper chopped (i did not use as we are not green pepper fans)

2 garlic cloves, minced

2 tbsp all purpose flour

2 tbsp Dijon mustard (i just used regular mustard)

1 tbsp ketchup

1 tube 11 oz refrigerated crusty french loaf

4 slices of American cheese (i used shredded cheese that i had in the refrigerator)

1 egg white slightly beaten

3 tbsp shredded Parmesan cheese

IN a large skillet brown ground beef, (onion and pepper too) and garlic, until meat is no longer pink, stir in flour, mustard and ketchup and set aside.

Unroll the dough starting at the seam and pat into a 14in x 12 in rectangle. Spoon meat mixture length wise down the center and top with cheese roll dough to center to cover filling and pinch seams to seal. Place on baking sheet seam side down and coat with slightly beaten egg. Add Parmesan cheese. With a sharp knife cut diagonal slits in the top of the loaf and bake at 350 for 25-30 min.

1 slice equals

277 calories

7 g of fat (3g is saturated)

33 mg cholesterol

697 mg sodium

30 g carbohydrate

1 g fiber

21 g protein

diabetic exchange 2 starch 2 lean meat

(you can alter the recipe to lower some of the numbers. I did notice at the store that the breads all had a different amount of cholesterol and sodium content)

Pizza Joes

I was not a fan of sloppy joes growing up and have only eaten them maybe a handful of times in my adult life. But while reading the August / September 2009 Healthy Cooking Magazine I came across something called PIZZA JOES. The recipe seemed easy enough and sounded tasty:

1 lb lean ground beef

1 medium onion

1/4 cup chopped green pepper

1 jar (14oz) pizza sauce

3 oz sliced turkey (about 50 slices) chopped

1/2 tsp dried basil

1/4 dried oregano

6 hamburger buns

6 tbsp shredded mozzarella cheese

In a large skillet cook the beef, onion and pepper over medium heat until meat is no longer pink, drain if necessary. Stir in pizza sauce, pepperoni and herbs, bring to a boil. Reduce heat cover and simmer.

Spoon 2/3 cup beef mixture onto each bun sprinkle with cheese. Place on a baking sheet. Broil 3-4 inches from the heat for 1 min until cheese is melted. Replace tops

1 sandwich equals

329 calories

11 g fat

59 mg cholesterol

825 mg sodium

29 g carbohydrate

3 g fiber

26 g protein

****to reduce some of these numbers i omitted the pepperoni as it is high in sodium. I used onion powder and no peppers (i had no peppers on hand). I scooped the inside of the bread out before placing the mixture in their to create a pocket of sorts and it worked wonderful. I used my toaster oven to broil

Quick Taco Soup

Okay I made this and it was GREAT!!!
I did make a few changes and i am not sure how it plays out with the dietary changes.
I did fry the meat but as my pan does not require spray that was omitted.
I then used onion powder a tablespoon instead of fresh onions.
The pinto beans were low in salt and were not seasoned.
I used a can of chopped tomatoes that had basil and oregano in them.
I did not use any chili powder instead i used 2 tablespoons of taco seasoning mix and 4 tsps of powdered ranch dressing.
I served in a bowl with a side of tortilla chips on a cold and rainy night! It was perfect.


Dinner Tonight is Quick Taco Soup ....
I found this recipe at http://www.dlife.com/dLife/diabetic-recipes/recipeResults.html?keyword=taco+soup+ Where i find many of my recipes that i am trying. But the funny thing is that this recipe was also in a magazine called cooking for 2. However the one in cooking for 2 didn't' appear to be as spicy as this one so i think that i will sorta alter them and mix them as to my taste buds while trying to reduce the amount of salt that is the recipe

QUICK TACO SOUP
Ingredients
1 2/5 cooking spray
3/5 lb extra lean ground beef (5% fat) (or ground sirloin)
1 2/5 cup fresh chopped onion
19 2/5 oz Beans, pinto, spicy, with jalapeno & red pepper, fat free, canned
16 8/10 oz Tomatoes, stewed, unsalted, canned , undrained
12 oz canned red tomatoes with green chilis , diced
2 2/5 tsp chili powder
6 medium corn tortilla
6 cup Lettuce, iceberg, fresh, shredded
3/5 cup Cheese, cheddar, low sodium, shredded
3/10 cup fresh cilantro , chopped (optional)

Directions
1 Preheat oven 350 degrees F. Spray a large saucepan with cooking spray. Heat over medium-high heat until hot. Add beef and onion. Saute 6 minutes or until beef is browned. Add beans, stewed tomatoes with juice, diced tomatoes and green chilies, and chili powder. Bring to a boil. Reduce heat to low. Cover and simmer 10 minutes.
2 Place tortillas on baking sheet. Spray tortillas lightly on both sides with cooking spray. Using pizza cutter, cut each tortilla into 6 wedges. Bake 5 minutes.
3 Divide lettuce among 5 soup bowls. Ladle beef mixture equally over lettuce. Top with cheese and cilantro (optional).
Serve with tortilla wedges.


Makes 5 servings
Amount Per Serving
Calories 293.1
Total Carbs 40.7g
Dietary Fiber 9.9g
Sugars 7.6g
Total Fat 6.9g
Saturated Fat 3.1g
Unsaturated Fat 3.8g
Potassium 0mg
Protein 20.1g
Sodium 471.8mg
Dietary Exchanges
1/2 Fat,
1 1/4 Meat,
2 Starch,
2 1/4 Vegetable,
1/4 Very Lean Meat

Quick Skillet Meat Loaf

I have some hamburger meat defrosting at home and searched the internet to come up with a healthy way to make it I was running out of luck when i came across this idea. So i will stop by the store on my way home to pick up liquid egg substitute and give this a dry tonight. Wish me luck. I will post a picture and an update of its taste.

Stovetop meat loaf filled with Mozzarella cheese and topped with tomato sauce.

Prep Time 5 minutes
Cook Time 20 minutes
Difficulty Intermediate
Yields 6 servings

Ingredients
1 cooking spray
1/2 cup fresh chopped onion (i will omit this as i do not like the taste of onions)
1 medium garlic cloves, minced
1/2 tsp ground oregano
1/2 tsp black pepper, freshly ground
1 lb extra lean ground beef (5% fat)
1/4 cup liquid egg substitute
3/4 cup part skim shredded mozzarella
1/2 cup no-salt tomato sauce

Directions
1 Coat an 8-inch nonstick skillet with cooking spray; place over medium heat until hot.
2 Add onion and garlic; cook for 3 minutes or until tender, stirring often. Stir in oregano and pepper. Transfer onion mixture to a large bowl.
3 Wipe skillet with a paper towel; coat bottom of skillet with cooking spray.
4 Add ground beef and egg substitute to onion mixture; mix well and divide in half.
5 Place half of meat mixture in skillet, and pat lightly to spread mixture evenly over bottom of skillet. Sprinkle evenly with cheese. Pat remaining meat mixture evenly over cheese.
6 Place skillet over high heat; cook 3 to 4 minutes or until bottom of meat mixture is browned.
7 Cut into 6 wedges. Turn each wedge over carefully, and cook 3 to 4 additional minutes or until meat is browned and cheese is melted.
8 Pour tomato sauce over meat; cover and cook 1 additional minute.
Serve immediately.

Nutrition Facts
Amount Per Serving
Calories 148.7
Total Carbs 3.9g
Dietary Fiber 0.6g
Sugars 1.7g
Total Fat 5.4g
Saturated Fat 2.5g
Unsaturated Fat 2.9g
Potassium 0mg
Protein 21.1g
Sodium 152.1mg
Dietary Exchanges
1/4 Fat,
2 Meat,
1/2 Vegetable