DIY #1: Mac And cheese

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You will need:

1 pound of pasta, elbow or spiral

4 cups of chicken broth

3 tablespoons of unsalted butter

3 ½ cups of shredded cheddar cheese

½ cup of parmesan cheese

2 teaspoons of yellow mustard

½ cup of sour cream

¼ teaspoon cayenne pepper, optional (can add up to 1 teaspoon)

Follow the Recipe:

Traditional Method Instructions

In a large stock pot, add the chicken broth and butter. Heat on medium high until boiling. Add pasta and cook to desired doneness per package instructions. Drain the pasta reserving the liquid. Add the other ingredients and stir well. Add reserved stock as needed to create desired consistency. Serve immediately.

Electric Pressure Cooker Instructions

Add broth, butter and pasta to the pressure cooker. Secure the lid and cook at high pressure for 6 minutes. Perform a quick release to release the pressure and vent. When released, open and stir the pasta. Add all remaining ingredients and stir well. Serve immediately.

DIY #2: Chili

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You will need:

¼ cup olive oil 1 cup bell pepper, seeded and diced

1 cup onion, diced 4 stalks celery, chopped

2 teaspoons salt 2-4 cloves of garlic, minced (about 1 teaspoon)

¼ cup chili powder 2 pounds of lean turkey OR lean ground beef

1 teaspoon of dried oregano ½ teaspoon of cayenne pepper, optional

1 can tomato paste 2 cans diced OR crushed tomatoes

2 cans kidney beans, rinsed and drained OR 4 cups of cooked dried beans

½ cup of water

Follow the Recipe:

Traditional Method Instructions

In a Dutch oven, add oil and warm. Add the bell pepper, celery, garlic, onion, salt and cook until onions become translucent about 4-6 minutes.

Add the ground turkey to the vegetable mixture and cook until no pink remains. DO NOT DRAIN. Stir in the tomato paste, cayenne, oregano, chili powder and water. Once mixed well, add the undrained tomatoes and beans.

Simmer over low heat for one hour stirring occasionally.

Slow Cooker Instructions

In a separate skillet on a stove top, add a small amount of olive oil and brown the ground turkey until no pink remains, DO NOT DRAIN. Turn slow cooker to high, add oil to the crock and allow to warm. Add the bell pepper, celery, garlic, onion, salt and cook until onions become translucent about 4-6 minutes. (some slow cookers will not get hot enough to sauté, if not go to next step). Add the cooked ground turkey and stir in the tomato paste, cayenne, oregano, chili powder and water. Once mixed well, add the undrained tomatoes and beans. Cook on low for 4 or more hours.

Electric Pressure Cooker Instructions

Select sauté mode on the pressure cooker, add oil to heat. Add bell pepper, celery, garlic, onion, salt and cook until onions become translucent about 4-6 minutes.

Add the ground turkey to the vegetable mixture and cook until no pink remains. DO NOT DRAIN. Stir in the tomato paste, cayenne, oregano, chili powder and water. Once mixed well, add the undrained tomatoes and beans.

Secure the lid and cook on high pressure for 20 minutes. Perform a quick release and vent. When pressure is released, safely remove the lid, stir and serve.