Instapot butternut squash, carrot and apple soup 1sp

 

Butternut squash, carrot and apple soup Serves 10 at 1 1/4c 

• 9 cups of butternut squash cut into cubes
• 1 tbsp of oil I used olive oil
• 1 cup of chopped onion
• 3 carrots diced
• 1 apple peeled and diced
• 4 cups of low sodium broth either vegetable or chicken
• 1 tbsp of maple syrup
• 1 1/2 tsp salt
• 1 1/2 tsp sage dried
• 1 1/2c almond breeze original unsweetened or other milk

Directions:

1. put the oil in the instapot insert and set pot to saute. 
2. Add onions and cook until softened.
3. add all other ingredients except the almond milk
4. Set instapot to high pressure for 10 minutes and let naturally depressurize for 10 minutes.
5. Carefully set the pressure knob to quick release.

Add milk and then use immersion blender to to puree.

Split pea and ham soup

 

Points depend upon the type and amount of ham you use everything else is 0sp on the purple plan.

Split pea and ham soup 1sp

• 16oz dried yellow split peas
• 1 1/2c fat free ham chopped small (I also like to use a ham bone it adds amazing flavor)
• 1 large carrot diced
• 1 onion chopped
• 1 cup of sliced celery
• 2 cloves of garlic
• 6 cups of low sodium chicken or vegetable broth
• after cooking salt and pepper to taste

I like to put everything in the instant pot and put on high pressure for 35 minutes and then let the steam out naturally.

Stir and season with salt and pepper to taste.

Serving is 1 1/2 cups

Shepherd's pie 3sp

 

Shepherd's pie 3sp 6 servings (after putting it in the WW recipe builder for purple plan)

• 1 lb extra lean ground beef
• salt, pepper and garlic 
• 2 cans of mixed vegetables drained
• 1 tbsp tomato paste
• 1 packet of gravy mix I use clubhouse lower sodium brown gravy mix
• 1 onion chopped
• 8 oz water
• 3 medium potatoes cubed
• 1/4c cashew milk
• 1 tbsp light becel butter spread 
• salt and pepper to taste
• 1 tsp smoked paprika
• 40g light shredded cheddar cheese

Put potatoes in a saucepan full of water and cook until tender. Then mash them with the milk and light butter/margarine. Add salt and pepper to taste. Set aside.

Brown meat. I sprinkled with salt/pepper and garlic. Remove from pan and add onions till lightly browned. Add back in the meat.

Add 1 c water and sprinkle gravy mix on top and stir while heating until it thickens.

Add in the mixed vegetables.

Pour mixture into a non stick sprayed casserole dish.

Top with potato mixture.

Sprinkle paprika on top

Put into a 325 oven or toaster oven for 30 minutes or until nice and hot then take out and put cheese on top. Today my meat mixture was hot, the mashed potatoes were hot so I just put it together and put the cheese right on and just put it in the oven for the cheese to melt.

Bake for another 5 minutes or until cheese is nicely melted.

Serves 6

3sp/serving on purple plan as per the WW recipe builder