Insta Pot Tomato Soup with Crispy Cheese Chips

• EASY INSTANT POT TOMATO SOUP WITH CRISPY CHEESE CHIPS (21 DAY FIX | LOW CARB| VEGAN FRIENDLY)
  
  
  
  
  

  Easy Instant Pot Tomato Soup with Crispy Cheese Chips (21 Day Fix | Low Carb| Vegan friendly)

  This creamy, delicious, and easy Instant Pot Tomato Soup is made with tomatoes, fresh basil, some veggies, a dollop of coconut cream.  Oh – and don’t forget the crispy cheese chips for the perfect, low carb topping

  Ingredients

  For the soup:
  1 cup chopped carrots
  1 cup chopped onions
  3 cloves of garlic, chopped
  2 tsp olive oil
  2 tsp butter/vegan butter
  2 cans of Italian Style San Marzano Tomatoes in puree
  1 cup of chicken stock or veggie stock for vegan/vegetarian
  2T chopped fresh basil leaves
  ⅓ cup of coconut cream from a can of coconut milk
  dried basil (optional, but I like to add it)
  salt
  pepper
  For the crispy cheese crisps:
  ⅓ cup shredded sharp cheddar cheese
  cooking oil spray

  Instructions

  For the soup:
  Set Instant Pot to saute and add in butter and olive oil when it’s hot.  Saute carrots and onions until fragrant, then add in garlic. Saute for an additional minute.
  Add tomatoes (with puree), chicken stock, ½ tsp of salt, and fresh basil to the pot.  Lock lid and set for 5 minutes. After cook time do a full natural release.
  Remove lid.  Add in coconut cream.  Use an immersion blender and blend until soup is smooth.  Taste and adjust with salt, pepper, and dried basil if desired.
  For the cheese crisps:
  Preheat your oven 400 degrees.  Line a baking sheet with parchment paper and spray with cooking oil spray or use a silpat.
  Arrange Cheddar cheese (or cheese of your choice) in 10 small ½ tablespoon heaps on the prepared baking sheet.
  Bake in the preheated oven until golden brown, about 7 minutes. Keep watch because they burn quick. Cool for 5 to 10 minutes before removing from baking sheets.
  

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  Notes

  6 servings
  1 Green, 1/2 tsp (soup) **If you add the crispy cheese chips, they are 1/10 of a blue each…go ahead and enjoy a few!
  ·       Serving Size: 1 1/2 cups
  
  
  
  

21 Day Fix Instant Pot Meatloaf and Mashed Potatoes

21 Day Fix Instant Pot Meatloaf and Mashed Potatoes

Ingredients

·       1 1/2lbs of lean, grass fed ground beef

·       1/4 cup seasoned breadcrumbs (we use gluten free)

·       1/4 onion, diced

·       4 cloves of garlic, minced

·       3 cloves of garlic, whole

·       1 egg

·       1/2 cup of shredded pecorino romano, plus more for topping (Locatelli brand is the best)

·       1 tsp of dry parsley or 1 T freshly chopped parsley

·       1 8 oz can tomato sauce

·       3 cups of quartered and peeled golden potatoes

·       3 cups of baby carrots

·       3 T vegan butter or ghee

·       1 cup of chicken broth or stock

·       salt, pepper

Instructions

1.   Place quartered potatoes, 3 cloves of garlic, and 1 tsp salt on the bottom of the Instant Pot. Pour in 1 cup of broth and then place trivet on top of potatoes.

2.   Lay a piece of foil down on trivet and place carrots in one flat layer on top of foil. Add 1 T of butter and cover with another piece of foil.

3.   Mix meat with breadcrumbs, onion, minced garlic, 2 T sauce, 1 egg, cheese and parsley. Shape into a circular loaf. Place loaf on top of carrot layer. Pour remaining sauce on top of meatloaf and place lid on IP. Lock and turn to manual, high pressure for 25 minutes.

4.   After cook time is through, quick release and open the pot once the IP releases all steam and unlocks. Carefully remove meatloaf from the top layer of foil and broil for 3-5 minutes, if desired.

5.   Remove carrots from pot. Then carefully drain potatoes, reserving broth.

6.   Using potato masher, mash potatoes, adding in broth and remaining 2 T butter in slowly. For extra creaminess, add in a splash of milk or Greek yogurt. Season to taste with salt and pepper.

7.   Enjoy!

21 Day Fix Italian Pork Chops and Mac&Cheese

21 Day Fix Italian Pork Chops

Ingredients
• 4 Boneless Pork Chops
• 1tbsp of olive oil
• 1/2 pint of cherry or grape tomatoes, quartered
• 1/2 diced onion
• 2 cloves of chopped garlic
• 1 tsp of basil
• 2 tsp of oregano
• sea salt
• sprinkle of Parmesan cheese
Instructions
1. Heat oil in pan for a minute on high.
2. Add pork chops and sear on both sides – around a minute. Remove pork from pan.
3. Lower heat to medium and add onions; cook until translucent and caramelized.
4. Add garlic, tomatoes and spices and cook for 2 mins.
5. Return pork to pan and cook for 2 minutes on one side. Flip. Spoon tomato mixture over each piece of pork and cook another 2 minutes on the other side.
6. Top with a small sprinkle of Parmesan cheese and serve with pasta or, my fav, zucchini noodles!

Serves 4; 1 pork chop = 1 RED 1/2 GREEN trace of BLUE and a tsp


21 Day Fix Instant Pot Mac and Cheese {Gluten-free}

Ingredients
• 1 head of cauliflower, cut into florets
• 2 1/2 cups of chicken broth (can sub water)
• 2 cups of water
• 1 box of elbow pasta (I used gluten free Barilla)
• 4 tsp of vegan butter or ghee (can sub regular butter)
• 2 cups of freshly shredded cheese – I highly recommend sharp cheddar with a small amount (2 T) of pecorino romano mixed in (plus additional for topping, if desired)
• 1/2 tsp garlic powder
• 1/2 tsp dry mustard
• 1 tsp Himalayan salt

Instructions
1. Place the steam basket at the bottom of your Instant Pot. Add cauliflower florets and 2 cups of water. Set IP to 3 minutes on manual setting. After cook time is through, carefully set to quick release and wait for steam to stop before opening the lid. Drain the cauliflower and puree in a food processor with 1/2 cup of the chicken broth. Measure out 2 cups of the puree for the Mac and Cheese. Freeze extra puree to use later.
2. Add pasta, 2 cups of broth, garlic powder, butter, salt, and dry mustard into the IP. Set to manual for 2 minutes. After cook time is through, place a kitchen towel over the steam vent and switch to quick release. Wait for the steam to stop before opening the lid.
3. Stir cheese and 2 cups of cauliflower puree into the pasta and mix well. Serve immediately!
4. You have 1/4 cup of blue to spare – so top with more cheese, if desired!