10 dinners

Roast in the pressure cooker
Pork Chops, Risotto, Spinach Apple Salad
Gyros, couscous, hummus
Steak & potatoes
Spaghetti and Meatballs
Pizza
Etouffee
Minestrone
Ravioli & Zucchini boats
Breakfast for dinner

Kid nutrition video

Beef Pot Roast and Gravy
Ingredients
• 2 teaspoons olive oil
• 1 (3-pound) boneless chuck roast, trimmed
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups Pressure-Cooker Beef Stock
• 1/2 cup dry red wine
• 4 thyme sprigs, tied securely together with twine
• 3 garlic cloves, chopped
• 3 large parsnips, peeled and diagonally cut into 2-inch pieces
• 3 large carrots, peeled and diagonally cut into 2-inch pieces
• 1 pound turnips, each cut into 8 wedges
• 1 pound Yukon gold potatoes, peeled and cut into 2-inch pieces
• 1 large onion, cut into 8 wedges
• 2 tablespoons all-purpose flour
• Fresh thyme sprigs (optional)
Preparation
1. Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat. Sprinkle roast evenly with salt and pepper. Add roast to cooker; sauté 5 minutes, browning on all sides. Stir in 3 cups Pressure-Cooker Beef Stock and wine. Close lid securely; bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook for 35 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid; add thyme sprigs and next 6 ingredients (through onion). Close lid securely. Return to high pressure; cook 1 minute. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid; let stand 5 minutes. Remove roast; slice roast thinly, and place on a platter. Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep warm.
2. Strain cooking liquid through a cheesecloth-lined sieve into a large bowl; discard solids. Bring cooking liquid to a boil over medium-high heat in a large, wide skillet; cook until reduced to 1 1/2 cups (about 15 minutes). Remove 1/4 cup cooking liquid from pan; add 2 tablespoons flour, stirring with a whisk. Return flour mixture to pan; cook 2 minutes or until slightly thick, stirring with a whisk. Serve with roast and vegetables. Garnish each serving with fresh thyme sprigs, if desired.
Savory Herb Pork Chops
Ingredients
• 1 cup apple juice, divided
• 3 1/2 tablespoons light brown sugar, divided
• 1 tablespoon Dijon mustard
• 4 (3/4-inch-thick) boneless pork loin chops
• 1 teaspoon salt, divided
• 1 teaspoon coarsely ground pepper, divided
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 2 teaspoons chopped fresh rosemary
• 2 tablespoons balsamic vinegar, divided
• 1 tablespoon all-purpose flour
• Garnishes: thinly sliced apples, fresh rosemary sprigs
Preparation
1. Stir together 1/4 cup apple juice, 1 Tbsp. brown sugar, and mustard in a large zip-top plastic freezer bag; add pork. Seal bag, and shake well to coat. Chill 30 minutes, turning once. Remove pork from marinade, discarding marinade. Pat pork dry, and sprinkle with 1/2 tsp. salt and 1/2 tsp. pepper.
2. Cook pork in hot oil in large skillet over medium-high heat 3 minutes on each side. Remove chops from skillet.
3. Cook onion and garlic in hot drippings, stirring constantly, 1 minute. Add remaining 3/4 cup apple juice to skillet, stirring to loosen particles from bottom of skillet. Stir in rosemary, 1 Tbsp. brown sugar, 1 Tbsp. balsamic vinegar, and remaining 1/2 tsp. salt and pepper.
4. Bring onion mixture to a boil. Reduce heat to medium low, and simmer 3 to 5 minutes or until mixture is reduced by half.
5. Add pork to onion mixture, turning to coat. Cover and cook 5 to 10 minutes or until a meat thermometer inserted in thickest portion registers 155°. Remove from heat, and place pork on a serving platter. Cover with aluminum foil. Let stand 5 minutes.
6. Meanwhile, whisk together 1/4 cup water, 1 Tbsp. flour, remaining 1 1/2 Tbsp. brown sugar, and remaining 1 Tbsp. balsamic vinegar in skillet until smooth. Bring to a boil over medium-low heat. Reduce heat to low, and simmer 1 to 2 minutes or until slightly thickened and bubbly. Drizzle sauce over pork, or serve with pork, if desired. Garnish, if desired.

Prosecco and Parmesan Risotto
The pressure cooker creates creamy risotto in a hands-free way. We tried this with Carnaroli and Arborio; we liked the forgiving nature of Carnaroli, which remained al dente, while Arborio rice produced a softer grain in the cooker. Don't worry if the rice is a tad runny after cooking--it thickens as it stands before serving.
Yield: 6 servings (serving size: 3/4 cup)
Ingredients
• 1 1/2 tablespoons butter
• 2/3 cup finely chopped shallots
• 3 garlic cloves, minced
• 1 1/3 cups uncooked Carnaroli or other medium-grain rice
• 1 cup prosecco or other sparkling white wine, divided
• 3 cups fat-free, lower-sodium chicken broth
• 2 ounces fresh Parmigiano-Reggiano cheese, divided
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon freshly ground black pepper
Preparation
1. Heat a 6-quart pressure cooker over medium-high heat. Add butter to cooker; swirl until butter melts. Add shallots; sauté 2 minutes. Add garlic; sauté for 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add 1/2 cup prosecco; cook 1 minute or until liquid is absorbed, stirring constantly. Stir in remaining 1/2 cup prosecco and broth. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 8 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Grate 1 3/4 ounces cheese; stir in grated cheese and remaining ingredients. Let stand 4 minutes to thicken. Shave remaining 1/4 ounce cheese, and top with shavings.
A classic pot roast is the "gateway" recipe to using your pressure cooker—it's quick, and you're rewarded with a hearty dish in a fraction of the time. Use the Pressure-Cooker Beef Stock here, or substitute 1 (14-ounce) can of fat-free, lower-sodium beef broth plus 1 1/2 cups water in its place. (You'll add about 50 milligrams sodium to each serving with this switch.)
Yield: 12 servings (serving size: 3 ounces beef, 2/3 cup vegetables, and 2 tablespoons sauce)
Stuff whole wheat pitas with savory strips of lamb and a cool cucumber and yogurt tzatziki sauce for a fresh and flavorful meal from the Mediterranean. Try the recipe with chicken, too.
Yield: 4 servings (serving size: about 3 ounces lamb, 1 pita, and 2/3 cup sauce)
Garlic-Rosemary Lamb Pita
Ingredients
• 2 teaspoons olive oil
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1 pound boneless leg of lamb, cut into (3/4-inch) cubes
• 1 1/2 cups finely chopped seeded cucumber
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon black pepper
• 1 (6-ounce) container plain low-fat yogurt
• 4 (6-inch) whole wheat pitas
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Combine rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat. Add lamb mixture to pan; sauté 4 minutes or until done.
While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt. Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.
Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes
Ingredients
• 4 (4-ounce) boneless sirloin steaks, trimmed (about 1 inch thick)
• 3/8 teaspoon black pepper, divided
• 1/4 teaspoon salt, divided
• 1 tablespoon olive oil
• 1 (8-ounce) package sliced cremini mushrooms
• 1/2 cup dry red wine
• 1/2 cup water
• 2 teaspoons all-purpose flour
• 1 (24-ounce) package refrigerated mashed potatoes
• 1/3 cup chopped chives
• 1/2 teaspoon garlic powder
Preparation
1. Sprinkle steaks evenly with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
2. Add mushrooms to pan; cook 5 minutes or until tender and beginning to brown, stirring frequently. Combine wine, 1/2 cup water, flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt; stir well with a whisk. Add wine mixture to pan; bring to a boil. Cook 2 minutes or until thick; stir constantly. Remove from heat.
3. Prepare potatoes according to package directions. Stir in chives and garlic powder. Place 3/4 cup potatoes on each of 4 plates. Top each with 1 steak and about 1/4 cup mushroom sauce.
Quick Fall Minestrone
Make the most of fall produce like butternut squash and kale in this hearty vegetarian soup. Pasta and beans make it especially filling.
Yield: 8 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)
Ingredients
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 6 cups vegetable broth
• 2 1/2 cups (3/4-inch) cubed peeled butternut squash
• 2 1/2 cups (3/4-inch) cubed peeled baking potato
• 1 cup (1-inch) cut green beans (about 1/4 pound)
• 1/2 cup diced carrot
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 cups chopped kale
• 1/2 cup uncooked orzo (rice-shaped pasta)
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
Preparation
Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.


Zucchini Boats with Ricotta-Basil Mousse
Use the fragrant cheese stuffing with any mild vegetable, such as bell peppers, mushroom caps, baby eggplant, or tomatoes. Save the scooped-out zucchini pulp for risotto or pasta sauce. You can use a mini chopper to chop the herbs quickly, but do not use it to combine the mousse ingredients, as it will liquefy the ricotta.
Yield: 12 servings (serving size: 1 stuffed shell)
Ingredients
• 6 small zucchini (about 1 1/2 pounds)
• Cooking spray
• 1 cup loosely packed fresh basil leaves, finely chopped
• 1 cup (8 ounces) Homemade Ricotta Cheese
• 1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
• 2 tablespoons hot water
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Parsley sprigs (optional)
Preparation
Preheat oven to 450°.
Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Arrange zucchini shells in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450° for 20 minutes or until zucchini is tender. Garnish with parsley, if desired.