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

Crockpot Cajun Sausage Soup

http://kaitstoker.blogspot.com/2015/08/crockpot-cajun-sausage-soup.html

This recipe is a little spicy! You could add a different type of sausage and cool it down, skip the green chilis and crushed red peppers, or add more crushed red peppers, cummin and other spicy things to make it more spicy. This was pretty spicy as it was for us, we loved it!

Crockpot Cajun Sausage Soup
1 package of Aidells Cajun Style Sausage
4 potatoes
1/2 yellow onion
2 garlic cloves
1 can black beans, washed and drained
1 can green chili
2 cans chicken broth 16 oz
1 6 oz can tomato paste
1 tbsp crushed red peppers
Pepper to taste

Line crock pot with liner or spray with olive oil. Add chicken broth and tomato paste, stir. Cut sausage, potatoes, onion, and crush garlic, add to crock pot. Add beans, green chili, and seasonings. Cook for 4 hours on high, or 6 hours on low.

This would be 1 red, 1/2 green, and 1 yellow per serving.
Serving size is 1 ½ cups

another one that I think that tim will even like :)

Crockpot Minestrone Soup

Crockpot Minestrone Soup     Above picture and recipe courtesy of skinnytaste.com Minestrone soup is a classic Italian soup and is  very hearty with white beans, tomatoes, zucchini and pasta. It cooks down with the rind of pamesan which infuses the flavor throughout the soup, giving it a richness that is delicious.  Here is what you will need: (A few things not pictured, but noted below, I had to change it up a little)   You will need:                       1 (15 oz) can white beans, drained, rinsed (cannellini or navy) (not pictured above)  32 oz container reduced sodium chicken broth or veggie broth 2 tsp olive oil 1/2 cup chopped onion 1 cup diced carrots 1/2 cup diced celery (Not pictured above)  2 garlic cloves, minced 1 (28 oz) can petite diced tomatoes (i used (1) (14oz can of diced tomatoes and the rest were fresh cherry tomatoes I cut up)  Parmesan cheese rind (optional) (I keep these in my freezer when i have used up all the cheese)  1 fresh rosemary sprig 2 bay leaves 2 tbsp chopped fresh basil (not pictured)  1/4 cup chopped fresh Italian parsley (not pictured) 1/2 tsp kosher salt and fresh black pepper 1 medium 8 oz zucchini, diced 2 cups chopped fresh (or frozen defrosted) spinach, kale, swiss chard whatever you prefer.  (I did not use greens because it can change coumadin levels and his grandmother is on coumadin)  2 cups cooked small pasta such as ditalini or elbows (al dente)- use what you have on hand, try whole wheat pasta as well.  This is also good with ground turkey or make little mini meatballs, chicken would also be good added to this soup to add in some protein.  extra parmesan cheese for garnish (optional)                       Step 1: Turn crockpot on low. Drain and rinse beans and put into a blender or food processor. Add in 1 cup of broth. Blend well. Add mixture to the crockpot, followed by the remining broth. Add in basil, parsley, bay leaves, rosemary, parmasean rind, salt, and pepper.  Next add in your tomatoes. Give it a good stir.   Step 3: Chop up your onion, carrots, celery, and mince your garlic. Add oil to the pan and saute veggies until soft. Around 8-10 minutes. Transfer veggies to the crock pot, mix it all together and put the lid on and cook on low 6-8 hours. Forty minutes before you are ready to serve, add in your zucchini and greens (spinach, kale, or swiss chard) Let it cook for 30 minutes. At this time you can also cook your pasta, so it will be ready to serve with the soup. To serve: add 1 yellow container 3/4 full of pasta (preferably whole wheat) to your bowl. (remember you used a can of white beans in this, so don't fill your yellow up completely. The beans will count towards some of your yellow also. Top with 1 Green container of soup. Get lots of good veggies in your container. Add a little broth if needed. Top with Parmesan cheese. Remove the Parmesan rind from the soup (this tastes amazing, but the added calories of eating it do not fit into the plan) This soup is a great way to add in some green containters. It is filled with good veggies. I also don't tend to count broth in my containers. I figure the amount of broth used, fills in the gaps between the veggies in the container. (i used veggie broth) I may be incorrect in this thinking, so if anyone knows the answer to this please let me know. I would count this as follows:  1 Yellow, 1 Green, 1 Blue, and 1 tsp.

Cheddar Baked Potato Soup

Cheddar Baked Potato Soup

 

Serves 4

 

Ingredients

1. 2 cups milk of choice (I use unsweetened vanilla almond milk because we always have it on-hand)
2. 2 medium russet potatoes, baked with skin on, loosely chopped
3. 2 blue containers (21 Day Fix®) of cheddar cheese, shredded
4. 1/2 yellow onion, sliced and sautéed
5. 1/2 teaspoon garlic powder
6. 4 teaspoons organic butter
7. sea salt & black pepper to taste (I go heavy on the pepper because it's so yummy with potatoes!)

Instructions

1. Add milk, one potato, cheese, onion, garlic powder, butter, sea salt and pepper to Vitamix. Secure lid. Don't have a professional blender? No worries! Skip to step #5 now.
2. Select Hot Soups program, press start and allow blender to complete full cycle.
3. Select variable 2, remove lid and press start. Add remaining potato and blend just for 3 - 5 seconds. If you blend any longer, you won't have any yummy chunks of potato left in your soup. :-) Mmm potato chunks.
4. Garnish and serving piping hot!
5. No professional blender? No worries. Add milk, one potato, cheese, onion, garlic powder, butter, sea salt and pepper to medium saucepan. Heat over medium-high heat until cheese is melted and soup is hot, but not boiling. Stirring constantly.
6. Pour mixture into blender, secure lid and blend until smooth (or carefully use an immersion blender in the saucepan). Return to saucepan.
7. Dice remaining potato into small, bite-size pieces. Add potato to saucepan.
8. Heat and stir over low heat. Taste and adjust salt and pepper as needed.
9. Put in your belly.

21 Day Fix per serving

1. 1 yellow
2. 1/2 blue
3. 1 teaspoon
4. 4 oz milk (Varies based on your personal milk selection. See page 38 of the 21 Day Fix® Eating Plan.)

Delicious tip

1. Top with crumbled turkey bacon, green onions or cheddar cheese. Feeling feisty today? Add some chili powder to boost the flavor level.

By Jean Reed

Adapted from Vitamix Soup Recipes

HAM, CORN, AND POTATO CHOWDER

HAM, CORN, AND POTATO CHOWDER


5 medium potatoes
1/3 cup minced onion
2 tbsp. butter
1-1/2 cups milk
4 oz ham, diced
1 can cream of mushroom soup (10-3/4 oz)( i use cream of chicken)
1 can cream-style corn
1/8 tsp cayenne pepper
1/8 tsp black pepper

Peel and dice potatoes, ( i make mine bite size) put in pan, cover with water, bring to boil.
Boil until potatoes are just soft and tender.
In a large skillet, melt butter, sauté onion for 5 minutes.
Drain potatoes, set aside.
In a pot, add onions, milk, ham, cream of mushroom soup and potatoes.
Cook over medium-low heat for 20 minutes, stirring occasionally.
Add cream-style corn and pepper.
Bring to boil, reduce heat, simmer for 20 minutes.


**********I just added all my ingredients in my crock pot and let it cook on high for 3 hours and then i turned to low heat until time for dinner ************ I also double the receipe great for leftovers

protein 19 grams
calcium 203 mg
carbohydrates 95 g
calories 579
fat 15 g
cholesterol 49 mg

CREAMED POTATO SOUP

I looked high and low for a diabetic soup receipe however they all seem to have a lot more ingredients that didn't necessarily fit my fancy they all had the same ingredients here and a few more things most calling for milk and cream of chicken or mushroom soup! I think that this one will work just fine


Ingredients
5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
1 teeny onion, diced
4 cloves garlic, minced
1 teaspoon seasoned salt1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 quarts chicken broth
2 (8-ounce) packages cream cheese, to add at the end
crumbled bacon and green onion or chives as garnish (optional)

The Directions.
Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.Garnish with crumbled bacon, green onion or chives, and I'd assume cheddar cheese would be just delightful.