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!

21 DAY FIX INSTANT POT CHICKEN MARSALA (STOVE-TOP OPTION)

21 Day Fix Insta Pot Chicken Marsala (Stove-top Options)

Ingredients

·       1-2 pounds of chicken thighs (or breasts if you prefer)

·       4 tsp butter or ghee

·       olive oil spray

·       2 cups sliced mushrooms

·       3 T diced shallots

·       3 cloves of garlic minced

·       salt

·       pepper

·       garlic powder

·       3/4 cup of Marsala wine

·       1/2 cup chicken stock

·       1 T of tapioca starch, corn starch or rice flour (can sub whatever flour/thickener you have on hand)

Instructions

1.   Season both sides of chicken with salt, pepper, and garlic powder.

2.   Turn Instant Pot to saute and wait for it to heat. Then spray inside of pot with olive oil spray. Melt 1 tsp of butter and brown chicken in batches. If you are short on time, you can skip this step.

3.   Remove chicken and melt another tsp of butter in pot. Saute mushrooms, shallots, and garlic for a few minutes before adding chicken back in, along with Marsala wine, stock, and another sprinkle of salt and pepper.

4.   Lock IP cover and switch to manual. Set for ten minutes.

5.   After cook time is finished, switch to quick release and allow all the steam to escape. Remove chicken and mushrooms, but leave juice in the pot, and turn on saute function again.

6.   Take 1/2 cup of the juice out and mix with 1 T of tapioca or corn starch and 2 tsp of butter. Whisk together well, then pour back into the pot with the rest of the liquid. Stir and heat until a thick gravy forms, about 5 minutes, gradually adding in more starch as needed. Adjust seasoning as desired.

7.   Mix chicken, mushrooms, and gravy together and serve with noodles, rice, potatoes and/or a side of green beans for a deliciously filling meal! Don’t forget the wine 

8.   For Stove-top: Spray pan with olive oil spray and 1 tsp butter. Cook chicken on medium until cooked through, flipping once, then remove from pan. Melt another tsp of butter in pan. Saute mushrooms, shallots, and garlic for a few minutes. Add in Marsala wine, stock, and another sprinkle of salt and pepper. Cook until it begins to reduce. Then take 1/2 cup of the juice out and mix with 1 T of tapioca or corn starch and 2 tsp of butter. Whisk together well, then pour back into the pan with the rest of the liquid. Stir and cook over medium heat until a thick gravy forms, about 5 minutes, gradually adding in more starch as needed. Adjust seasoning as desired. Add chicken in at the end and warm through. Serve with noodles, rice, potatoes and/or a side of green beans for a deliciously filling meal!