Chicken Caesar Salad sandwiches

Combine the following in a bowl:

Shredded cooked chicken

Caesar salad dressing

Ground black pepper

Shredded Parmesan cheese

Fresh parsley

Serve on a roll or croissant with romaine lettuce leaves.

OR serve as a tortilla wrap or in a pita.

OR for a low carb option, serve as a lettuce wrap.

Instant Pot Lazy Lasagna

Ingredients

• 1 pound ground beef (can also use Italian sausage)
• ½ teaspoon garlic powder
• 1 Tablespoon Italian seasoning
• 12 ounces bow tie pasta
• 2 cups beef broth
• 26 ounces spaghetti sauce
• ½ cup sour cream
• ¾ cup shredded Mozzarella cheese
• ½ cup shredded Parmesan cheese (optional topping)
• Fresh Chopped basil (optional topping)

Instructions

• Press the SAUTE button and when it has heated up, add ground beef, garlic powder, and Italian seasoning. Cook until ground beef is no longer pink
• Drain grease if desired.
• Dump uncooked bow tie pasta on top of meat and spread evenly.
• Pour beef broth on top of the pasta, covering as much (if not all) of the pasta as possible.
• Pour the spaghetti sauce on top of the pasta. Do not mix – just leave as is.
• Place lid on top of Instant Pot and turn valve to SEALING (not venting).
• Press MANUAL (or PRESSURE COOK) and set timer for 4 minutes.
• Once it's done cooking, do a QUICK RELEASE of the pressure (if foam and bubbles start spewing out, move the valve back to venting and wait a minute or two for some of the pressure to die down before opening the valve back up).
• Remove the lid
• Stir in the sour cream and mozzarella cheese and mix until sour cream and cheese are completely melted and smooth.
• Dish and serve topped with Parmesan cheese and fresh basil.

Creamy ground beef and macaroni tomato soup

Ingredients:

• 1 pound lean ground beef
• 1 onion diced
• 3 teaspoons minced garlic
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 teaspoon oregano
• 4 cups chicken stock
• 26 ounces spaghetti sauce
• 14 ounces diced tomatoesdrained
• 4 ounces cream cheeseroom temperature
• 1/4 cup fresh basil roughly chopped, divided
• 1 1/2 cups whole wheat elbow macaroni or regular elbow macaroni

INSTRUCTIONS

• In a large skillet over medium heat, add the ground beef and onion and cook until the beef is no longer pink. Add in garlic and cook for a minute more.
• Add salt, pepper and oregano to the beef and stir to combine.
• Pour in chicken stock, spaghetti sauce, and diced tomatoes, then bring the soup to a simmer and cook for 10 minutes.
• Whisk in the cream cheese until it is completely mixed in and then add 1/2 of the fresh basil.
• Pour in the pasta, stir and let cook for another 10 minutes with the lid on or until the pasta is tender.
• Spoon into bowls and garnish with the leftover basil.