WIDE THERMOS FOOD JAR RECIPES

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INSTANT POT SPAGHETTI WITH MEAT SAUCE RECIPE - SKINNYTASTE



Instant Pot Spaghetti with Meat Sauce Recipe - Skinnytaste image

Beef can also be used in place or turkey, gluten-free pasta can be used in place of whole wheat. To make this on the stove, cook in a large pot with the same ingredients over med-low heat covered about 17 minutes, or until tender, stirring half way.

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 5

Number Of Ingredients 8

1 lb 93% ground turkey
3/4 teaspoon kosher salt
1/4 cup diced onion
1 clove minced garlic
1 25.25 oz jar Delallo Tomato Basil Pomodoro Sauce
2 cups water
8 ounces whole wheat or gluten-free spaghetti (I used Delallo)
Grated parmesan cheese (optional for serving)

Steps:

  • Press saute on the Instant Pot. When hot add the turkey and salt and cook, breaking up about 3 minutes.
  • Add the onions, and garlic and cook until softened, 3 to 4 minutes.
  • Add the Pomodoro sauce, water and spaghetti (broken in half), making sure the liquid covers everything without stirring.
  • Cover and cook on high pressure 9 minutes.
  • Quick release so the pasta doesn’t continue cooking, and serve topped with grated cheese if desired!

Nutrition Facts : ServingSize 1 1/2 cups, Calories 390 kcal, CarbohydrateContent 44 g, ProteinContent 23.5 g, FatContent 14 g, CholesterolContent 64 mg, SodiumContent 738 mg, FiberContent 5.5 g, SugarContent 7 g

CHICKEN POT PIE SOUP - SKINNYTASTE



Chicken Pot Pie Soup - Skinnytaste image

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 13

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk (chopped)
1/2 medium chopped onion
8 oz sliced baby portobello mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes (peeled and cubed small)
16 oz cooked chicken breast (diced small)
salt

Steps:

  • Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
  • Pour remaining water and milk into a large pot and slowly bring to a boil.
  • Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
  • Partially cover and simmer on low until vegetables are soft, about 20 minutes.
  • Remove lid, add potatoes and cook until soft, about 5 minutes.
  • Add chicken, and slowly whisk in slurry, stirring well as you add.
  • Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Nutrition Facts : ServingSize 1 - 1/2 cups, Calories 268 kcal, CarbohydrateContent 32 g, ProteinContent 30 g, FatContent 3.5 g, SaturatedFatContent 0.5 g, CholesterolContent 64 mg, SodiumContent 983 mg, FiberContent 4 g, SugarContent 12 g

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INSTANT POT SPAGHETTI WITH MEAT SAUCE RECIPE - SKINNYTASTE
Beef can also be used in place or turkey, gluten-free pasta can be used in place of whole wheat. To make this on the stove, cook in a large pot with the same ingredients over med-low heat covered about 17 minutes, or until tender, stirring half way.
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Reviews 4.5
Total Time 30 minutes
Category Dinner
Cuisine Italian
Calories 390 kcal per serving
  • Quick release so the pasta doesn’t continue cooking, and serve topped with grated cheese if desired!
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Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.
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