In a large skillet over medium heat, heat oil. Add eggs and cherry tomatoes. Season with salt and pepper. Transfer to oven and bake 30 to 35 minutes, until cooked through (a cooked frittata will spring back when you press in the center). Top with mozzarella in the last 5 minutes of cooking.
In a large skillet over medium heat, heat oil. Add tomatoes; season with salt and pepper. Cook, stirring, until tomatoes are soft. Add beans, reduce heat to medium-low. Cook, stirring occasionally, until tomatoes start to break down and beans are very soft, 10 to 12 minutes.
Remove from heat and add feta. Toss to combine, and serve.
Chop broccoli into bite-sized florets, if not using frozen.
Cook pasta according to package directions. Drain.
In a large skillet over medium-high heat, heat oil. Add broccoli, season with salt and pepper, and cook, stirring occasionally, until florets are browned in places, 4 minutes. Add cooked pasta and Parmesan; toss to combine.
1 cup cooked microwaveable rice (or can cook uncooked rice)
Salt
Pepper
Instructions
Beat egg.
Heat oil in a large skillet over medium heat. Add egg and cook, stirring constantly, until egg is just cooked through, 30 seconds. Set aside.
Return skillet to medium heat and add rice, egg and pesto and cook, stirring, until rice is heated through and coated with pesto, 5 minutes. Season with salt and pepper.
Turn the Instant Pot on to sauté. Once heated, add the olive oil & heat. Add beef, break the beef up into pieces with a wooden spoon and season with the salt, onion powder, and garlic powder. Cook, stirring and breaking the beef into smaller and smaller pieces, until cooked through and no longer pink (about 5 minutes.)
Turn off the sauté function and add 1/2 cup of the water to the pot. Scrape the bottom of the pot to remove any stuck-on bits. Add the sauce and stir to combine well.
Break the spaghetti strands in half and spread them in one or two layers over the ground beef mixture. Do not stir from this point on.
Add the remaining 1 1/2 cups water to the pasta. Remember — no stirring here.
Seal the Instant Pot. Set to cook on HIGH pressure for 8 minutes. The cooker should take between 10 and 12 minutes to come up to pressure.
Open the pressure release valve (quick release) as soon as the 8 minutes cook time is up. Open the Instant Pot and stir the spaghetti into the sauce. Turn off the Instant Pot and remove the insert from the pressure cooker. Add Parmesan cheese as desired.
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