Instant-Pot Veggie Rigatoni and Meatballs

After receiving my new Instant Pot in the mail, I was a little intimidated after examining all the features and reading through the instruction manual. It seemed like it might take quite a bit of effort to use this contraption. I was very curious to see if it really cooked meals faster with less effort. I love to cook so it does not bother me to be in the kitchen for a little while preparing something amazing for my family. After creating this "one-pot" rigatoni and meatball meal in less than 30 minutes, I have to say, "This is one AWESOME pot!" Looking forward to creating many more dishes using my Instant Pot and sharing the recipes with my "Points In My Life" followers. :)

(Read instruction manual thoroughly to learn about your Instant Pot before trying this recipe.)

Ingredients:

- 1 lb ground turkey

- 1/2 cup Panko breadcrumbs

- 3 Tbs grated parmesan cheese, plus extra for garnish

- 1/4 cup yellow onion, chopped small

- 2 garlic cloves, minced

- 1 Tbs fresh basil, chopped small, and more for garnish

- 1 egg

- 1/2 tsp. salt

- 1/4 tsp. black pepper

- 3 Tbs olive oil

- 1, 14.5 oz. can diced tomatoes, undrained

- 1, 15 oz. can tomato sauce

- 1/2 cup water

- 8 oz. Veggie Rigatoni, uncooked

In a large bowl, combine turkey and next 8 ingredients, down to and including pepper. Mix well, and form 1 1/2 inch meatballs. Place meatballs on a plate. Preheat the Instant Pot by pressing "Sauté" on high heat. Once hot, add olive oil. Place the meatballs, in a single layer, in the pot. Cook for 1 minute. Add tomatoes, tomato sauce, water, and rigatoni. Carefully push the pasta down so it's submerged in the tomato mixture. Select "Manual" and cook at high pressure for 5 minutes (sealing lid). Once cooking is complete, select "Cancel" and let sit for a minute or two. Place a towel over the lid and use the quick release to let out the steam. Serve topped with more basil and parmesan if desired. Enjoy. If you'd like a printer-friendly version of this recipe, Click Here.

"Sometimes it's good to have a little patience. Other times, 

use the Instant Pot." - Me :) 

Open-Faced Chicken Pot Pie

This creamy chicken and vegetable mixture is placed on whole-grain toast for a twist on chicken pot pie. Still that same savory flavor without all the fattening crust.

Ingredients:

- 3 Tbs olive oil

- 1, 8 oz package cremini mushrooms, sliced

- 1/4 cup all-purpose flour

- 2 1/4 cups chicken stock

- 1/2 cup matchstick carrots

- 3/4 cup frozen peas

- 3/4 cup frozen corn

- 1/2 tsp. coarse salt

- 1/4 tsp. black pepper

- 6 oz. cooked rotisserie chicken, shredded

- 4 slices whole grain bread, toasted

- fresh parsley for garnish

Heat oil in a large skillet over medium-high heat. Add mushrooms and cook until they are browned, about 4 minutes. Sprinkle flour in the pan and stir, coating mushrooms, about 1 minute. Add chicken stock and carrots and cook for about 4 minutes, until carrots become crisp tender and the stock begins to thicken. Add peas, corn, salt, pepper, and chicken; and stir until cooked through. Toast bread and top each slice with chicken pot pie mixture. Garnish with fresh parsley. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Sometimes our greatest accomplishment is just keeping 

our mouth shut." - Anonymous

Chilled Sweet Corn Soup

Who wants hot soup when it's 100 degrees outside? This chilled corn soup is very refreshing and creamy, and can be topped with just about anything you'd like. I topped mine with fresh basil pesto as well as bacon and sour cream. 

Ingredients:

- 4 large ears of sweet yellow corn, cooked and shucked (about 3 cups corn)

- 2 Tbs unsalted butter

- 1/2 cup yellow onion, chopped

- 2 garlic cloves, chopped

- 1/2 tsp. coarse salt

- 1/2 tsp. pepper

- 1 cup water

- 2 Tbs olive oil

- 1 tsp. white wine vinegar

Toppings of your choice: bacon, sour cream, pesto, corn relish, etc. 

Cut kernels from corncobs and place in a bowl. Using a grater, scrape pulp from corncobs into another small bowl. Discard cobs.

Melt butter in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper and let cook until tender, about 4 minutes, stirring often. Add water and reserved corn pulp. Bring to a boil and then reduce heat and let simmer 4 minutes. Transfer to a blender and add olive oil. Remove center piece from blender lid to allow steam to escape. Hold a towel loosely over the lid to prevent any hot liquid from splashing on you. Process until smooth. Pour mixture into a bowl, add vinegar, and stir. Cover and place in the refrigerator until chilled. Spoon into small bowls and top with your favorite toppings. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"H.O.P.E - Hold on. Pain ends." - Anonymous

Pan-Seared Tuna Steaks

These tuna steaks are seared to perfection without overcooking the center. Sprinkled with cracked pepper and seared in sesame oil, they have a robust flavor that keeps you coming back for more!

Ingredients:

- 4, 6 to 7 oz. yellowfin tuna steaks
- cracked pepper
- 2 tsp. sesame oil
- 2 Tbs soy sauce
- 1/4 cup dry sherry
- fresh chives

Sprinkle cracked pepper on both sides of tuna steaks. Heat a large skillet over medium-high heat with sesame oil. Place tuna steaks in skillet and sear about 3 minutes on each side (until you have a good sear on the outside and the inside is just opaque but not too done. It should still be pink in the center.) Remove tuna to a plate and keep warm. Add soy sauce and sherry to the skillet and cook until liquid is slightly reduced (about one minute) scraping any brown bits in the skillet. Spoon sauce over tuna steaks and add fresh chives. Serve immediately and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Ways to my heart: Buy me food. Make me food. Be food." - Anonymous

Grilled Pineapple Lemonade

A delightful twist on lemonade. The grilled charred pineapple adds terrific flavor to this already refreshing drink!

Ingredients:

- 6 oz. fresh pineapple, sliced
- 4 cups hot water
- 1/4 cup sugar
- 3/4 cup fresh lemon juice

Heat a grill pan over medium-high heat. Add pineapple slices and grill 3 to 4 minutes on each side, until dark char marks appear. Remove and cool. Combine hot water and sugar in a pitcher and stir until sugar dissolves. Place the pineapple and lemon juice in a blender, and process until smooth. Pour through a fine mesh sieve/strainer into pitcher with sugar mixture. Discard solids. Serve over ice and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"If life gives you lemons... and pineapple, make 

grilled pineapple lemonade." - Me