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Ingredients
- 3 potatoes
- 4 eggs
- ¾ cup grated parmesan cheese
- ¼ cup shredded cheese
- ½ cup vegetables (mix ‘n match)
- Black beans
- Green beans
- Corn
- Carrots
- Cabbage
- Broccoli
- Cauliflower
- 1½ cups breadcrumbs
Directions
- Start by boiling potatoes then place in a large bowl and mash with a fork or potato masher.
- As the potatoes cool, work on the rest of your vegetables. Make sure that whatever you are using is soft and cut into small pieces as needed. (Kernels of corn or black beans are a decent size.)
- If you are using harder vegetables like carrots, squashes, broccoli or cauliflower they should be steamed or sauteed until they are tender.
- If you are using anything canned you should drain then thoroughly, we want the mixture to be fairly dry.
- Go back to the bowl with the potatoes, and add grated Parmesan, 3 beaten eggs, and salt and pepper and 1 cup of breadcrumbs. Mix in the vegetables and shredded cheese.
- Work everything into a consistent mixture, then scoop out clumps and shape them into small balls (the size of a small egg). Roll them in flour then in the last beaten egg, then in the remaining breadcrumbs to coat.
- Bake for 25 minutes at 425°
Ingredients
- 1 tbsp oil
- 1 lb chicken breasts cubed
- 1 yellow onion diced
- 1⅓ cups uncooked rice
- 2½ cups chicken broth
- ¾ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- 1½ tbsp flour
- ½ cup milk
- 1½ cups shredded cheese
- 2 cups broccoli florets
Directions
- Heat oil on high in pressure cooker with lid off; add chicken and onions; saute until chicken is lightly browned and onions are translucent.
- Add rice, broth, salt, pepper and garlic; lock lid and cook on high pressure for 5 minutes.
- Quick release pressure.
- With lid off, set pursue cooker on high, whisk milk and flour together, add them to the cooker and simmer for 2 minutes.
- Stir in cheese and broccoli, simmer until cheese is melted and broccoli is warmed through.