Carol's Recipe Box

Ingredients: 1 tsp olive oil 16 oz sweet Italian turkey sausage, removed from casing 1/2 cup of onion 2 cloves garlic 4 cups chicken broth 16 oz rigatoni pasta 1 28 oz can of diced tomatoes 2 teaspoons dried oregano 6-8 oz of fresh baby spinach 1 cup shredded mozzarella cheese Directions: Set Instant Pot to Saute. Add oil, sausage and onion. Cook, breaking up sausage as it cooks, until sausage is cooked through and onions are translucent. Add garlic and cook for one minute. Add broth, pasta, diced tomatoes and oregano. Stir to combine and make sure pasta is submerged in liquid. Set Instant Pot to Pressure Cook for 5 minutes. Set valve to "seal". When the timer goes off, turn valve to "quick" to release pressure. Be careful of the steam! Add spinach and place cover on for 2-3 minutes until wilted. Mix to combine, then add cheese to the top. Let sit for a few minutes until melted.

Ingredients: 1 lb lean ground beef or turkey 2 garlic cloves, minced or put through garlic press 1/3 cup onion, finely chopped 1 tablespoon dried parsley 1/4 teaspoon pepper 1/2 teaspoon oregano 1 egg, beaten 1/2 cup dry breadcrumbs Directions: Preheat oven to 350 degrees. Mix all ingredients and shape into meatballs, about 1" in diameter and place in a mini-muffin baking pan, one meatball in each muffin cup. Bake for 15-20 minutes until cooked through. Make sure internal temperature is at least 165 degrees for turkey meat.

Ingredients: 1 pound lean ground beef or ground turkey 2 garlic cloves, minced 1 medium onion, chopped (can use a cup of frozen onions) 1 15 oz. can of tomato sauce 1 14 1/2 oz. can of diced tomatoes 1 teaspoon Italian seasoning 1 teaspoon dried basil 1/4 teaspoon ground black pepper Directions: Heat a saucepan over medium-high heat. Add ground beef. Cook for 3 minutes then turn down to medium heat. Add onions, saute for 4 minutes or until translucent. Add garlic and saute for 1 minute. Add diced tomatoes and tomato sauce. Simmer for 10-15 minutes. Add seasoning, and any additional seasonings you'd like, to taste. Cook's Notes: You can make a double batch of this sauce, without the meat, using the large 28 oz cans of tomatoes and sauce. Then freeze the batches and just cook the meat when you heat it. Other veggies can be added to add some flavor and nutrients - a cup of peppers, a 1/2 cup of frozen spinach or kale, shredded carrots, some celery. Experiment an...