This also comes from the WW weekly. It will be my last entry until I am good enough to cook again. I was supposed to eat light and nothing after midnight. One of my painting partners told me about a site here in Nashville that delivers dinners to your doorstep and is all organic and good. So tonight I ordered three dinner. They will be delivered Monday. If I get out Saturday or Sunday, I have ingredients her for 2 meals that I bought ingredients for and are in the freezer. My hairdresser also gave me an app to deliver anything and she says that the charge is from $3-$5 tops. So we can do either for Saturday or Sunday. Tonights dinner I believe fit the bill for a light non heavy spiced meal. If was not an Instant Pot recipe, but I turned it into one.
Ingredients:
4 t EVOO
1/2# turkey breast cutlets, cut into 1/2” pieces
1/4 t black pepper
2 leeks, halved lengthwise and thinly sliced white and light green parts only
2 large carrots, thinly sliced
2 thin celery stalks, thinly sliced
2 garlic cloves, minced
2 t grated peeled fresh ginger
6 C chicken broth
1 1/2 C wide egg noodles
2 T chopped fresh flat-leaf parsley
Salt to taste (I used 1 t.)
Directions:
- Place the oil in the Pot and turn on sauté. Add all the vegetables including the parsley, cloves, and ginger. Sauté until softened.
- Add the turkey breast and broth. Close the lid and put it in Soup for 6 minutes. Let it loose steam naturally. Mine after 20 minutes, mine still had to be vented manually. I believe it depends on the quaint inside for the natural venting.
- Add the noodles and turn on sauté for 6-8 minutes.
This worked perfectly. It was a very tasty dinner. Many recipes I read said the only way to make great soup is to make your own broth, which I do. In fact I made broth last night to do this soup. I froze instead of canning as I am running out of time. Either works. Wish me luck for a speedy recovery. Not looking forward to the next few weeks.
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