tacos new puffy taco idea?

Blackened cod/parmesan Italian herb cod

Mango cucumber salsa (no onions)

Cilantro lime sour cream sauce

Purple cabbage

Lentil Tortilla Soup

1 onion diced
1 red bell pepper diced
4 garlic cloves minced
1 jalapeno diced (optional)
2 15 oz cans fire roasted tomatoes
1 can black beans drained & rinsed
3/4 cup dried red lentils
1 cup fire roasted corn
1/3 cup cashew cream (or heavy cream)
1 tbsp tomato paste
2.5 cups vegetable or chicken broth
2 tsp chili powder
2 1/2 tsp cumin
1 tsp oregano
1 tbsp sugar
1 tsp salt
1 tbsp lime juice (about 1/2 lime)

Chicken (optional) 2 cooked breasts shredded

Saute onion, then add pepper, garlic and jalapeno & saute a couple more min until softened. Blend tomatoes until salsa consistency. Add all ingredients except lime juice and bring to boil. Lower heat and cover to simmer for 20-25 min until lentils are cooked through. Remove 2 cups soup and blend, then return to pot. Stir in lime juice.

IP METHOD:

Add all ingredients except cream and lime juice (and chicken if using) to the instant pot. Seal lid and set to manual for 15 min. Quick release. 

Remove 2 cups of soup and blend. Mix blended soup back into instant pot and then add chicken, cream and lime juice.

Garnish with tortilla strips, guac, lime, cilantro, etc.

IP Zuppa Toscana

1 lb ground turkey
Salt
Pepper
Garlic powder
Onion powder
Thyme
Dried Oregano
Ground sage
Parsley
-Or- can sub sausage or vegan sausage

1 white onion, diced
3 lb red or yellow potatoes diced
4 cloves garlic, minced
6 cups chicken or veggie broth
Turkey bacon, cooked (optional)
1/2 bunch kale, stems removed, chopped
Olive oil
Lemon
Salt
1 can coconut milk (or sub blended cashew cream) or 1 cup heavy cream
Salt & pepper to taste

Set the instant pot to Saute and cook the ground turkey. Add salt, pepper, garlic and onion powder, thyme, sage and parsley. Add onion when turkey is almost cooked through and saute until starting to soften. Cook with garlic for 1 minute or until fragrant. Turn off.

Meanwhile, cook the turkey bacon until crisp. In a bowl, add chopped kale and drizzle with a little olive oil, a tsp of lemon and sprinkle with salt. Massage the leaves until starting to tenderize.

Add potatoes, broth and close the lid. Set to Manual for 10 min. Do a quick release. Mix in the kale and coconut milk. If needed, turn to saute mode and cook until the kale has softened. Sprinkle in the bacon slices and add salt and pepper to taste.

Traditional version:

1 lb Italian sausage

8 slices bacon

1 onion diced

2 cloves garlic minced

6 med red potatoes

32 oz chicken broth

1 cup heavy cream

1 tbsp flour

1/2 small bunch kale

Lemon juice

Cook sausage and bacon. Drain. Saute onion and garlic. Add meat, potatoes and broth to IP. Set to manual pressure for 6 min. Quick release. Chop kale and massage with lemon juice. Mix in cream, flour and kale.

Most amazing crockpot mac n cheese

16 oz noodles, uncooked
8 oz cream cheese
1 stick butter
1 can evaporated milk
1.5 cups plant milk
12 oz sharp cheddar
8 oz smoked gouda
8 oz white cheddar

Mix together and cook on low in instant pot for 3-4 hrs

Instant Pot Hard Boiled Eggs

12 eggs
2.5 cups water

Pour water into instant pot and carefully place eggs in bottom. Set to manual for 5 min, natural release. Place eggs in ice bath in fridge for 20 minutes.

Broccoli Cheddar Soup

Ingredients

4 tablespoons butter ½ stick

½ medium onion chopped

2-3 cloves garlic minced

4 tablespoon AP flour

2 cups low sodium chicken or vegetable stock

1 tsp kosher salt

½ tsp black pepper

¼ tsp paprika or ground nutmeg, optional

3 cups broccoli florets or 1 large head, cut into small pieces

1 large carrot grated, julienned or finely chopped

2 cups half & half or milk or light or heavy cream

8 oz block grated cheddar cheese or 2 cups (mild, medium, or sharp )

Instructions

• Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
• Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
• Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
• Serve with toasted crusty bread or in a bread bowl if desired.

Pumpkin Zucchini Bread

Ingredients

3 eggs lightly beaten

1 cup sugar

1 cup brown sugar

1 cup canned pumpkin

1 cup butter melted, (or 1 cup oil or 1/2 cup oil and 1/2 cup applesauce)

1 Tablespoon vanilla extract

3 cup all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground cloves

2 cups shredded zucchini

1 cup chopped walnuts optional

1 cup chocolate chips optional

Instructions

• In a bowl, combine eggs and sugar.
• Add pumpkin, butter (or oil/applesauce) and vanilla.
• Combine dry ingredients; gradually add to pumpkin mixture and mix well.
• Stir in zucchini and nuts.
• Pour into two greased and floured 9-in. x 5-in. loaf pans.
• Bake at 350° for 45-55 minutes or until breads test done.
• Cool in pans 10 minutes.
• Remove to a wire rack. Yield: 2 loaves.