Salisbury Steak – Instant Pot or Stovetop

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I’ve been playing around with this recipe for awhile now, and I finally got it.  I wanted to lower the Smarpoints without compromising the taste, and I think this turned out delicious.  The steak is 4 Smartpoints and depending how much mushroom sauce you use it can be 0 Smartpoints.  I’ve added a point for it for all the strict strict people out there (like me).

This recipe doubles well, and also freezes well.  I doubled it and formed 8 patties.  I took 4 of them and wrapped them in parchment paper and placed them in a ziptop freezer bag.  They are all ready for when I am running late and don’t know what to cook.

If you are using the Instant Pot to make this you can also make a starch using the Pot – in – Pot method.

Recipe for 4 servings (can be doubled)

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Bulgar Wheat Stir Fry

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So with this new Freestyle program I think I’ll be using a lot more bulgar wheat.  In my post  A Love Letter to Bulgar Wheat I wax poetic about how much I love the stuff.

And I mean I seriously love it.

For those of you Instant Pot “Potheads” out there I have found what I consider to be the perfect way to cook it.

So 1 cup of bulgar is going to give you 4 cups cooked.  You double your water.

So if you are doing 1 cup dry then use 2 cups of water/broth.

My perfect all purpose Bulgar recipe in the Instant Pot is:

1 Cup Bulgar Wheat
2 Cups water prepared with Better than Bullion Chicken
1 Teaspoon Salt
2 Teaspoon Wildtree California Garlic and Pepper Blend  (sub 1 1/2 teaspoon garlic powder 1/2 teaspoon fresh ground pepper)

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Spicy 3 Bean Chicken Stew

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Hello fellow freestylers!  Are you excited about the new program?  I’m going to go more into my thoughts on in on the weekly weigh-in post, but I wanted to post this today to help all of you that need a fast and easy 0 Smartpoint dish!

Now I do have to warn you, the chicken broth has a point if you eat the whole thing.  I’d love the meet the person who could, because after eating just a bowl of this for lunch I could barely eat dinner.

It’s warm, filling, and definitely feels like comfort food!

Ingredients:

2 Cans Great Northern Beans, drained and rinsed
1 Can Black Beans, drained and rinsed
1 Can Kidney Beans(be sure to get the kind without sauce), drained and rinsed
1 Can Corn

1 Medium Yellow Onion, chopped
3 Celery stalks, diced

1 Tablespoon Crushed Red Pepper
1/2 Teaspoon Cumin
2 Teaspoons Chili Powder
2 Teaspoons Garlic Powder

3 Teaspoons Better than Bouillon Chicken base mixed with 3 cups water

1 1/2 Pounds Boneless Skinless Chicken Breasts, halfed if they are really large

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Instant Pot Chicken Pot Pie Soup

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Sometimes you just need some comfort, and this big bowl of deliciousness comes in at 9 Smartpoints.

I couldn’t eat dinner after I ate it, I was still incredibly full, so it is 9 Smartpoints well spent.  It is easy to modify if you’d like it to be less.  I begrudgingly counted the points for the mixed veggies, and if you subbed just beans and carots it would take 1 smartpoint off a bowl.

You could also leave out the potatoes, but who does that? Also I added the “dumplings” (one per serving) and those are 3 Smartpoints.  I honestly don’t think it needs them, and probably won’t add them again.

Wait what?

Yep, you heard that right I don’t think it needs the bread product, but if you are big on that sort of thing it is easily added.

I’m in maintenance so I get more points than most, so what I’m saying is you can make this your own!

I was inspired by this recipe to use cauliflower as the base.

Let me tell you I was probably more skeptical than you are right now, but it was GOOD.

My usual chicken pot pie takes hours and hours to make but I wanted to do this simple.  You could probably modify this for the stove top too, but you’ll have to babysit and it’ll take a lot longer.

A serving is one “dumpling” + 1 1/2 Cups of soup.  You’ll get about 6 and a half servings with this recipe.

Ingredients:

2 Pounds Chicken Breasts, cut into strips
3 Cups Chicken Stock, divided
9 Ounces Potatoes, chopped into 1/2″ Cubes
1 Bag Mixed Vegetables (16 ounces)
1 head of Cauliflower, cut into 4 pieces
3 Garlic cloves, diced
1 Cup yellow onion
2 Teaspoons Grapeseed Oil (or your favorite high smoke point oil)
1 1/2 Teaspoon Black Pepper (freshly ground if you can)
1 Teaspoon Thyme
1 1/2 Teaspoon Salt

6 servings Pillsbury Reduced Fat Crescents (8 come in a can and I did them all, there was room)

Method of Preparation:

Turn your Instant Pot to Saute mode and add oil.  Once it reads hot add your onions, cooking for about 2 minutes while stirring frequently.  Add garlic and cook 2 more minutes. stirring as you go to make sure nothing sticks.

Turn your Instant Pot off and add 2 Cups of Chicken Stock and mix well, getting anything that might be stuck on the bottom incorporated with the liquid.  Layer your chicken strips in the liquid, and season with Thyme,and Pepper.  Add the potatoes on top, and add the salt.

Using a steamer basket place your cauliflower on top.  Secure the lid and set to manual for 9 minutes.  Once done do a natural release for 10 minutes, and then let the pressure out.

Remove your steamer basket with the cauliflower and set to the side.  Using a slotted spoon remove the chicken and potatoes.  Check several chicken strips to be sure they have reached a safe temperature.

Return cauliflower to the pot and use an immersion blender to blend until smooth.  You can also do this with a food processor.

Turn pot back to saute mode, and adjust the heat to the low setting.  Add frozen mixed vegetables and stir well and last cup of chicken stock.  Add the potatoes back to the pot and shred your chicken.

Give it a taste and add more salt and pepper depending on your personal preference.

Take your crescent rolls and roll each individual piece into a ball. Add back to pot once it is back to a boil.  Use a heat proof lid or set your Instant Pot lid back on, venting slightly.

Cook for 25 minutes. or until rolls are cooked through.

Enjoy!

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Mom’s Veggie Soup

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So this is a soup I grew up eating.  I’ve modified it slightly to make it more Smartpoint friendly, but it is easy, fast, and delicious!

I knew my Mom had a bad day when we had this because it was so easy to make.  In fact, I was probably the one making it after about 1st grade.  I’ve always cooked with my Mom, and this was the recipe that didn’t need much supervision, so when the bottle of wine came out and my Mom announced we were having this for dinner, I knew she had a hell of a day.

You can get 14 cups out of this recipe.  You can add more broth if you like it more juicy, or if you replace the bulgar with barley you will automatically get more broth.

It is 3 Smartpoints a cup or 5 Smartpoints for 2 cups.

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Easy Chili

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So I made this in my Instant Pot.  I was nervous about making it in my Instant Pot because my Mom always cooked it for hours on the stove or in the slow cooker to get those awesome flavors.

Yes, I am a “Pothead” (what they call us in the Instant Pot cult lol) through and through, but this is one I’ve never tried.  Until now, and it is delicious!  I’m so thankful to the Instant Pot Community on Facebook because they post such awesome stuff and give me courage to try things like this!

You all unfortunate people that don’t use an Instant Pot can do this one too, it’ll just take 6 to 8 hours longer 🙂  I’ve definitely modified it to be more Weight Watcher friendly, and it makes about 12 cups and is 4 Smartpoints a cup.  Not bad!

I’ve written this recipe a little different because all the ingredients can make it seem overwhelming.  It’s not, I promise!  My Mom was always adamant about following the steps on this one, and like most Moms she was always right!

Oh and the little hot dog fingers were put in for my little nephew – points not counted for those 🙂  I have Halloween on the brain!  I also made this with children in mind, so if you like your chili spicy double your cumin and add a tablespoon of crushed red pepper 🙂

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