Recipes
Protein Packed Cottage Cheese Pancakes
Yield: 2
Prep time: 10 minutes
Total time: 20 minutes
Ingredients:
1 c - 1% Cottage Cheese
3 Large eggs
6 Egg Whites
1 Tbs - Melted butter
2-3 drops Vanilla Extract
1/3 c - Flour
A pinch of sugar (1/8 tsp)
Directions:
Beat eggs and egg whites and add to cottage cheese.
Add vanilla and sugar
Add flour until mixed. Mixture should be lumpy.
Melt butter in a fry pan and then drop mix into the pan, cook 5 minutes each side, flip and remove when brown
Serve with fresh berries or on their own
Original/ Per serving: Protein: 38 gm Fat: 10 gm Carbohydrate: 22 gm Calories: 330
Special Diet Information:
You can substitute 1/4 c Almond flour for 1/3 c Wheat flour
Instant Pot “Stone Soup”
(In 20 minutes tops)
Ingredients
1c chopped onion, carrot and celery mixed
8c low sodium chicken broth
1 bay leaf
1 small can tomato paste
4 c assorted chopped vegetables (frozen are ok)
Pepper to taste
1. Sauté chopped onion celery carrots and minced garlic in 1 T oil.
2. Add 8c chicken broth.
3. Add 1 small can tomato paste
4. Add 1 bay leaf
5. Add pepper to taste
6. Add vegetables; you can add whatever you have around. This week I added 1/4 cabbage, chopped, 3 zucchini cubed, a cubed turnip, and a handful of organic spinach, and a handful of baby carrots.
7. Other times I just add 2 bags of frozen mixed vegetables.
8. Pressure cook soup for 14 minutes
9. Remove bay leaf
10. Salt and pepper to taste
“The Best” Instant Pot Chicken Soup
Ingredients
2 pkgs Chicken bones (get from a butcher) (carcass)
6 cups Water or low sodium chicken broth
1 Tbs canola oil
1 c chopped celery
1 c chopped onion
(Short cut: buy Mirapoix ready made found in the freezer or in the market’s refrigerated section)
1 c chopped carrots 2 parsnips, peeled cut into chunks
1 large or 2 small turnip, peeled, cut into chunks
2 whole carrots, peeled and cut
1/4 c fresh dill, chopped
Pepper to taste and pinch of salt to taste
Method
1 - Place oil in the Instant Pot, set on sauté’ setting
2 - Add onions, celery and carrots - Sauté’ chopped vegetables for 5 min, enough to bring out the flavor
3 - Add water and/or chicken broth
4 - Place chicken in cheese cloth, tie it up, place in the instant Pot
5 - Add carrots parsnips, turnips, dill, salt and pepper
Set Instant Pot on soup setting, make sure pressure cooking spout is sealed closed (pointed straight). In about 50 minutes the Instant Pot will beep and you can vent the steam (cooking spout is moved to the right, steam will escape on its own). Do not open Instant Pot until there is no more steam escaping the spout.
Remove the cheese cloth with the chicken bones, throw away. Skim off the fat, there will be very little. Remove half, or more of the vegetables, set aside. Take your immersion blender and blend all the remaining vegetables (If you don’t have an immersion blender, you can use your food processor or blender or leave in all the vegetables).
The blending in of the vegetables gives your broth a thickness and more flavor.
Add back the cooked vegetables that you set aside.
Note: If your crowd is not a fan of veggies, puree all the vegetables. They will like the full flavored soup “without” vegetables.