Instant Pot Vegetarian Mushroom and Eggplant Stroganoff

Instant Pot Vegetarian Mushroom and Eggplant Stroganoff


1 large onion, diced
1 lb. portobello mushrooms,gills removed then cubed
1 medium sized eggplant, cubed
3 garlic cloves, minced
1/2 Tbsp tomato paste
1 Tbsp flour
1/4 cup white wine
2 cups Vegetable Broth
1 Tbsp Dijon mustard
1 Tbsp soy sauce
3/4 tsp dried thyme
1/2 tsbp fresh rosemary, minced, divided
1 tsp salt
1/2 tsp Truffle salt (Can be substituted with sea salt)
1/4 tsp black pepper
2 cups pasta (Used extra wide egg noodles)
1/3 c. sour cream

Directions:
Prep in advance:
Dice eggplant at least 3 hours in advance, put in a container with salt water. Strain it over the sink when ready to use. This draws out alot of the bitterness.

Cooking:
1. Using the SAUTE function, add the onions, mushrooms, and eggplant to instapot and saute until soft. Add a splash of water as needed to prevent sticking. Add garlic and saute for 2 more minutes.
2. Add tomato paste and stir to combine. Cook for two minutes. Add flour, stirring frequently, and cook for 5 minutes. Add wine to pot and use a spatula to scrape anything stuck to the bottom of the pot. Cook until wine has evaporated.
3. Add vegetable stock, mustard, soy sauce, salt, pepper, half of the thyme, half of the rosemary, and pasta. Scrape anything that has stuck to bottom of pot.
4. Cancel the SAUTE function and secure the lid in place. Using the MANUAL function, modify the time to half the suggested time for the pasta, rounded down.
5. When time has lapsed use the QUICK RELEASE pressure by turning valve to Vent and Remove lid away from you.
6. Add sour cream to pasta and stir to combine.

Tofu Vegetarian Chili-21 Day fix Approved

Have you ever gotten a craving for something, and wanted to figure out how to make it taste good, healthy? Well this recipe has all that and more! It is even 21 day fix approved, which makes it a great recipe to try on a cold winter's day when you are hankering for that something that is filling, delicious, and the plus side, still good for you.

INGREDIENTS

2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt(I used finely ground pink salt, but any sea salt can do)
1 package extra firm tofu, patted dry
4 teaspoons olive oil
3 cloves garlic, minced
1 medium onion
1 carrot, chopped
1 red bell pepper
1 28 ounce can crushed tomatoes
4 yellow containers of black beans (Could use a can plus some extra if you don't have any on hand)

Cheddar cheese, optional

Greek yogurt, optional

In a medium sized container with lid, blend chili powder, cumin, paprika, oregano, and salt. Cut tofu into pieces and put in the bowl of spices and shake until coated. Set aside.

Heat oil in a large pot over medium high heat. Sauté garlic, onion, red pepper and carrot for five minutes. 

Add the tofu and cook for five minutes, crumbling tofu with stirring spoon as much as possible.

Add tomatoes and black beans. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. 

Dish it up, and if you desire, for those not on the fix, sour cream and cheese will do. For those following the fix, add 1/4 a red (Can be measured using a blue container) of greek yogurt and a 1 blue or 1/2 a blue(an orange container) depending on your mood and Enjoy!

Serving size:4

Each serving contains:
1 red
1.5 green
1 yellow
1 tsp
(add on .5 or 1 blue and/or .25 red depending on your toppings)

Lighter Chicken Broccoli Alfredo

Tonight I made a favorite of mine, Chicken Broccoli Alfredo. I modified a recipe claiming to be a skinny chicken alfredo. While the sauce is lower in calories, I am not to sure of the Skinny title so I changed it a bit. Alfredo is normally a heavy dish, and greek yogurt gives us creaminess here without a boatload of calories. 

INGREDIENTS:

3 heads broccoli, chopped into florets
Sea Salt
4 Chicken Breasts
16 ounces fettuccine
4 tablespoons extra virgin olive oil
4 teaspoons minced garlic
4 tablespoons flour
2 cups chicken broth
1/2 cup plain FAGE Total 0% greek yogurt
3/4 cup 1% milk
1/4 teaspoon pepper
1 1/2 cups freshly grated Parmesan cheese

DIRECTIONS:

Preheat oven to 425 degrees. 

In a bowl, toss the broccoli florets with sea salt, to taste.

On a cookie sheet, place the broccoli on a piece of parchment paper. Place in oven for 20 minutes.

While broccoli is cooking, I used a George Foreman, but you may use your preferred method. The original suggests grilling. 

After the chicken cools, cut into bite size pieces.

Cook the pasta according to the package directions. Drain and set aside.

Heat the olive oil in a saucepan over medium-low heat. Once that is warm, add the garlic and cook for 1-2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, greek yogurt, milk, and pepper.

Bring the mixture to a low boil, stirring constantly. Turn the heat down to low and gently stir until thick.

Add in parmesan and stir until melted.

Then add the cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. 

Toss until evenly coated. 

Devour, and there may even be leftovers depending on your family. Enjoy!

Recipe taken and revised from: http://lovintheoven.com/2013/01/skinny-chicken-broccoli-alfredo.html  http://www.simplyrecipes.com/recipes/roasted_broccoli/

Creamy, Cheesy Chicken Enchiladas

Last night I made an awesome dinner. It involved creamy, slightly spiced, velvety sauce. It involved chicken and lots of gooey cheese. It involved both of these combining for an explosion of flavor in your mouth. Need I say more or move on to how you can replicate my deliciousness?

INGREDIENTS:

15 soft taco shells

3 cups rotesserie chicken, shredded

2 cups Monterey Jack cheese, shredded

4.5 Tbsp. butter

4.5 Tbsp. flour

3 cups chicken broth

12 oz. sour cream

1 (4 oz) can diced green chillies

DIRECTIONS:

Preheat oven to 350 degrees.  Retrieve a 9x13 pan to put the enchiladas in.

Shred the chicken to desired consistency. 

Mix in 1 cup of the cheese until evenly mixed.

In a medium sauce pan, melt butter. Add flour and whisk until the consistency is smooth.

Add broth and whisk until smooth. Heat until mixture thickens and it bubbles.

Turn off heat. Stir in sour cream and chiles. It is important to not let it boil or the sour cream will curdle, undoing the deliciousness you are creating.

Now bathe the enchiladas in the mixture. Do not be shy. 

Top with remaining cheese and place in oven for 23 minutes . (May place in broiler for 3 minutes to brown cheese: Not personally tested or approved.)

Pull out and try not to burn your mouth while inhaling or undo months of dieting.

Recipe taken and adapted from: http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html

Parmesan Kale Chips

Today I went to BJ's with the family and stumbled upon a massive bag of kale for  1.99. Who wouldn't buy that knowing the deliciousness that Kale Chips are. I had a disbeliever in the family (my mom) and I think I was able to successfully get that Yucky, Kale is garnish not food thought out of her head.

INGREDIENTS:

1 Tbsp. Olive Oil
2 Tbsp. Parmesan, divided
1/3 (16 oz) bag of kale (Can easily double but may need  more ziplocks)
Gallon sized Ziplock Bag
Sea Salt (Optional)

DIRECTIONS:

Preheat oven to 300 degrees.

Mix olive oil and 1 tablespoon Parmesan cheese in Ziplock bag until combined.

Put kale in bag and seal shut.

Shake to evenly coat the kale.

Then open the bag partially to squeeze the air out. Close bag and massage ingredients into kale to let the tough leaves absorb the flavors.

Place kale chips evenly spread on a cookie sheet and bake for 30 minutes.

Enjoy, and curse the fact you didn't buy enough kale because your whole family may want in on the deliciousness.

Slow Cooker Melt-in-Your-Mouth Pork

This morning, I put together a simple, yet delicious slow cooker meal. Who doesn't crave that barbequed delicious goodness of pulled pork once in a while (Or more if you are a lover like myself).
I hope you enjoy this recipe and want to make it many times in the near future. Or wish you had seen this 8 hours ago and could be eating this right now. (Ingredients in order of use like usual).

INGREDIENTS:

3 lbs. boneless pork shoulder roast
1 packet McCormick's Slow Cookers BBQ Pulled Pork Mix
1/2 cup ketchup
1/2 cup light brown sugar, packed
1/3 cup Apple Cider Vinegar
Buns


DIRECTIONS:

Put the roast in the slow cooker after trimming of any fat.

In a separate bowl, combine seasoning packet, ketchup, brown sugar and vinegar until combined.

Pour this delicious mixture over the pulled pork.

Cook for 8 hours on low or 4 hours on high.

Shred the pork and enjoy the deliciousness your slow cooker has given you on the bun of your choice. Make sure it is sturdy enough to hold the pork mixture.

Rinse and Repeat for next meal. :)

Recipe found through a friend- a McCormick recipe also.

Creamy Lemon Tortellini Bake

Tonight I put together a meal that could easily be a rainy day meal. Many if not all of these ingredients are those in a well stocked kitchen. The bagged tortellini is a good staple that I just discovered and will willingly and most likely include in my cupboards for a good, quick meal for myself or my family. As always, the ingredients are listed in the order of use for convenience and to help one not completely lose sanity :) Enjoy.

(The oats container is our flour container).

INGREDIENTS:

12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)

4 oz bacon, cut into small pieces

3 cloves garlic, pressed in garlic press or finely minced

2 Tbs flour

2 cups milk

3/4 tsp sea salt

3/4  tsp black pepper

1 1/2 tsp dry basil

1 medium lemon,zested and juiced

6 oz bag fresh spinach, roughly chopped

¾ C grated mozzarella cheese, divided

¾ C grated Parmesan cheese, divided

DIRECTIONS:

Heat up your oven to 350 if you plan to cook this immediately after preparation (I did not).

Fill a large pot with water and bring to a boil. Then place tortellini in pot and cook 10 minutes or until tender.

Place cut up bacon in a pan on medium heat. Cook until nice and crisp. While this is cooking, zest 1 tablespoon off the lemon. Combine with 1 tablespoon fresh lemon juice.

Take bacon out (helps if you use a slotted spoon), leaving the grease, and place on paper towel covered plate to soak up any grease. 

Use 2 tablespoons of the bacon grease, discard the rest. In the remaining grease, add the garlic, you are starting a rue. Let the garlic go for about a minute. Add flour and whisk to combine the grease, garlic and flour for a minute. SLOWLY add the milk whisking continuously until smooth. Add salt, pepper, basil and lemon to sauce.  Bring sauce to a simmer.

Roughly chop the spinach. Will look approximately like this.

Drain the tortellini and place back into pot cooked in. Put aside 1 tablespoon of the bacon and put rest into the pasta. Add the spinach and 1/2 of both mozzerella and parmesan cheese. Add the sauce and stir to combine all the ingredients.

Place in a baking dish and top with 1/2 cup of both parmesan and mozzerella cheese along with the bacon.

If you want to save for later, place foil over dish and place in fridge.

When you want to cook it, Preheat to 350 and place the foil covered pan in the oven for 20 minutes. Remove foil and bake for another 5-10 minutes until cheese melts. Cool for 10 minutes and devour.

This recipe was taken and modified from: http://www.ourbestbites.com/2011/04/tortellini-spinach-bake-in-creamy-lemon/