Sweet Sloppy Joe

• 1 pound ground beef
• 1 medium onion finely chopped
• 1 (8 ounce) can tomato sauce or 1 tbsp tomato paste and 6 oz of V8 juice
• 1/2 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon dried mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon red wine
• 1 1/2 tablespoon Worcestershire sauce
• Salt and freshly ground black pepper
• 8 Sandwich buns, split

• In a large saucepan or Dutch oven over medium-high heat, combine beef and onion. Cook until the meat is mostly browned, about 5 minutes. Drain well.
• Meanwhile, in a small bowl whisk together raining ingredients.
• Pour sauce ingredients over drained beef and stir until evenly coated. Simmer uncovered 20 minutes, stirring occasionally (cover if you prefer a sloppier Sloppy Joe). Serve in buns.

Chicken Ramen

Ingredients

For The Soup:

• 1 tablespoon oil
• 1 onion sliced
• 1 tablespoon fresh grated ginger root
• 4 garlic cloves pressed or finely minced
• 1 tablespoon chili garlic sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1/2 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 4 ounces shiitake mushrooms stems removed and sliced
• 1/2 - 3/4 pounds baby bok choy sliced into quarters lengthwise
• 1 pound boneless skinless chicken thighs
• 4 cups low sodium chicken broth
• 1 cup water
• 1-2 packages fresh yakisoba noodles* one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store

For The Ramen Egg**

• 4 eggs
• 1/4 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 3/4 cup water

Additional Toppings (Optional)

• sliced green onion
• cilantro
• chili garlic sauce
• sesame seeds
• lime wedges

Instructions

To Prepare The Ramen Egg:

• Whisk together the 1/4 cup of soy sauce, 1/4 cup of rice vinegar and 3/4 cup water, set aside.
• Prepare an ice bath by filling a bowl with ice and water.
• Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for 7 minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will overcook).

To Prepare The Noodles:

• If using fresh noodles:
• Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn't need to). Set aside.
• (If using another type of noodle, follow package instructions)

To Prepare The Soup:

• Heat a large pot or dutch oven over medium high heat. Add the onion and sauté until starting to soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don't burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.
• When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165°F.
• Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. Remove from heat and serve.

To Serve The Ramen:

• In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.

Notes

*Keep the noodles seperate from the soup until just before serving. For leftovers, store the broth and noodles seperately.**The egg is optional but I really recommend it. If you don't have time to marinade the egg, you can just skip the marinading step. You can also serve with a fried or poached egg if you prefer.

Nutrition

Calories: 369kcal | Carbohydrates: 18g | Protein: 41g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 235mg | Sodium: 2694mg | Potassium: 925mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6545IU | Vitamin C: 66.7mg | Calcium: 218mg | Iron: 4.1mg

Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.

Instant Pot Roast

Ingredients

• 2 teaspoons seasoning salt (I use Lawry's)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 3 lb beef chuck roast Or another, cut in half
• 1 tablespoon canola oil
• 1 cup low sodium beef broth
• 1 tablespoon tomato paste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1.5 lb Little Potatoes
• 3 large carrots peeled and cut into thick slices
• OPTIONAL: corn starch to thicken juices

Instructions

• In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.

• Turn Instant Pot to saute. When it reads "hot", add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily.
• To the Instant Pot add broth, tomato paste, vinegar and Worcestershire sauce -- if there are brown bits stuck to the bottom from the meat, give them a scrape and they should release easily. Stir to combine. 
• Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 55-65* minutes on high pressure, depending how large your pieces are. (see notes below) 
• When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes before turning the valve to venting and opening the lid.
• Add the Little Potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
• When the cook time is over, let pressure release naturally for 10 minutes before moving the valve to venting, releasing remaining pressure and opening the lid. 
• Remove beef from the Instant Pot and slice or pull as desired. Serve with potatoes and carrots.
• OPTIONAL: If desired, combine equal parts corn starch and water, stir into the remaining juices and turn the Instant Pot to saute. Whisk continuously until juices are thickened and serve with pot roast.

Notes

*Please note that while the cook time is only 58-68 minutes, the total time including the time it takes to build pressure and natural pressure release is roughly 1 hour 40 minutes to 1 hour 50 minutes. 

** All of my recipes are tested in a Smart Bluetooth 6 quart Instant Pot -- please take into consideration your model and its requirements before making the recipe.

***I know that some have found their meat is not tender after 55-65 minutes and have had to add more time. This will vary depending on your model of pressure cooker, the size and type of your roast, if you sear the meat first, how you like your meat cooked, among other things. My roast is fork-tender at 55 minutes, but you may cook yours up to 90 minutes depending on the things listed above.

Nutrition (this is an estimate)

Nutrition Facts

Instant Pot Pot Roast

Amount Per Serving

Calories 407Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 8g50%

Cholesterol 117mg39%

Sodium 832mg36%

Potassium 1102mg31%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 2g2%

Protein 35g70%

Vitamin A 3875IU78%

Vitamin C 18.8mg23%

Calcium 49mg5%

Iron 4.5mg25%

* Percent Daily Values are based on a 2000 caloriies

Butterhorn Dinner Rolls

Broccoli Grape and Bowtie Salad

Ingredients

8 oz bow-tie pasta , cooked to al dente according to directions listed on package

• 1 1/2 lbs broccoli , crowns chopped into small pieces and majority of stems discarded or reserved for another use (about 4 cups)
• 2/3 cup low-fat or non-fat plain Greek yogurt (I used Chobani non-fat)
• 1/3 cup mayonnaise (full fat)
• 1/3 cup red wine vinegar
• 3/4 tsp salt
• 3 tsp sugar
• 1/3 cup chopped red onion
• 2 cups grapes , chopped into halves
• 1 cup toasted pecans , chopped
• 8 slices bacon , cooked and chopped

Grilled Hawaiian Teriyaki Chicken Bowls

For the Teriyaki Sauce:

• ½ cup low-sodium soy sauce
• 2 Tablespoons rice vinegar
• 1 Tablespoon sesame oil
• 1/4 cup + 1 Tablespoon light brown sugar
• 1 Tablespoon honey
• ¾ teaspoon ground ginger
• 1 clove garlic , minced
• 2 teaspoons cornstarch+ 2 tsp water , mixed together to make a cornstarch slurry
• 1/4 teaspoon crushed red pepper flakes

Ingredients

• 6 chicken tenders (or 3 chicken breasts)
• 2 zucchinis , sliced
• 2 bell peppers , any color, chopped
• 1/2 pineapple , peeled and cut into spears
• 1 red onion , sliced thin