My Health Daily

Instant Pot Vegetable Soup recipe:
This easy soup recipe cooks up quickly thanks to the use of an electric pressure cooker or multicooker, like the Instant Pot. It packs in tons of filling veggies without packing on the calories. Plus, it happens to be entirely plant-based. If you aren't eating vegan, top it with a little Parmesan cheese or pesto to add even more flavor.
Ingredients:

2 tablespoons extra-virgin olive oil, plus more for garnish

½ cup chopped onion

½ cup chopped green bell pepper

2 cloves garlic, minced

1 ½ cups chopped green cabbage

1 ½ cups small cauliflower florets

1 cup chopped carrots

½ cup green beans, cut into 1-inch pieces

4 cups low-sodium vegetable broth

1 (14 ounce) can no-salt-added diced tomatoes

1 bay leaf

½ teaspoon salt

4 cups chopped fresh spinach

1 (15 ounce) can cannellini beans, rinsed

¼ cup chopped fresh basil
Directions:
Step 1
Place 2 tablespoons oil in a multicooker. Heat on sauté mode until hot. Add onion, bell pepper and garlic; cook, stirring often, until starting to soften, 2 to 3 minutes. Add cabbage, cauliflower, carrots and green beans and continue cooking, stirring often, until starting to soften, 4 to 6 minutes more. Add broth, tomatoes, bay leaf and salt. Turn off heat. Close and lock the lid. Cook at high pressure for 5 minutes.

Step 2
Release the pressure. Remove bay leaf, then stir in spinach, beans and basil. Serve with a drizzle of oil, if desired.

One-Pot Pasta with Tuna recipe:
Use the one-pot pasta cooking method to make this tuna pasta recipe that calls for just 5 ingredients and is ready in just over half an hour. For extra crunch and a tuna noodle casserole feel, sprinkle this speedy pasta dish with toasted whole-wheat panko breadcrumbs.
Ingredients:

3 ¼ cups water

8 ounces whole-wheat spaghetti

½ cup Castelvetrano olives, cut away from the pit

2 teaspoons fresh lemon zest, plus juice of half a lemon

½ teaspoon salt

½ teaspoon ground pepper

2 (5 ounce) cans unsalted tuna, drained and flaked

3 tablespoons chopped fresh dill

2 tablespoons extra-virgin olive oil
Directions:
Step 1
Combine water, spaghetti, olives, lemon zest, lemon juice, salt and pepper in a large deep skillet. Bring to a boil, reduce heat to maintain a lively simmer and cook, stirring occasionally, until most of the water is absorbed and the pasta is tender, 10 to 12 minutes. Remove from heat and stir in tuna, dill and oil.

Adobo Chicken & Kale Enchiladas recipe:
Put out your favorite toppings for these quick and healthy layered enchiladas. We like cilantro, sour cream, guacamole and jalapeños.
Ingredients:

1 tablespoon extra-virgin olive oil

8 cups chopped kale

¼ cup water

2 cups shredded or diced cooked chicken

1 teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon ground pepper

1 (10 ounce) can red enchilada sauce (1 1/4 cups)

¼ cup sour cream

2-3 tablespoons minced chipotles in adobo

12 corn tortillas

¾ cup diced white onion, divided

1 ½ cups shredded Mexican blend cheese, divided
Directions:
Step 1
Preheat oven to 450 degrees F.

Step 2
Heat oil in a large cast-iron skillet (12-inch) over medium-high heat. Add kale and water; cook, stirring, until bright green and wilted, about 2 minutes. Stir in chicken, cumin, salt and pepper; cook for 1 minute more. Transfer to a large bowl.

Step 3
Combine enchilada sauce, sour cream and chipotles to taste in a small bowl. Spread 1/2 cup of the mixture in the pan. Place 4 tortillas over the sauce, overlapping them to cover the bottom. Top with half the chicken mixture, 1/4 cup onion and 1/2 cup cheese. Layer on half the remaining sauce, 4 tortillas, the remaining chicken, 1/4 cup onion and 1/2 cup cheese. Top with the remaining tortillas, sauce and cheese.

Step 4
Bake the enchiladas until bubbling, 12 to 15 minutes. Sprinkle with the remaining 1/4 cup onion before serving.

Chicken & Broccoli Casserole recipe:
This one-pan chicken-and-broccoli recipe comes out of the oven all browned, cheesy and bubbling like a casserole, but is really prepared more like a skillet meal on the stovetop. Serve with a crunchy green salad
Ingredients:

1 tablespoon canola oil

1 pound boneless, skinless chicken breasts, trimmed

⅓ cup all-purpose flour

4 cups reduced-fat milk, divided

2 (9 ounce) packages precooked brown rice

3 cups broccoli florets

1 ½ cups shredded reduced-fat sharp Cheddar cheese

½ teaspoon kosher salt

½ teaspoon ground pepper

½ cup store-bought crispy fried onions
Directions:
Step 1
Preheat oven to 400 degrees F.

Step 2
Heat oil in a large ovenproof skillet over high heat. Add chicken and cook until well browned, about 4 minutes per side. Transfer to a clean cutting board and let stand for 5 minutes. Cut into 1-inch cubes.

Step 3
Whisk flour and 2/3 cup milk in a small bowl. Add the remaining 3 1/3 cups milk to the pan; bring to a boil over medium-high heat. Gradually whisk in the flour-milk mixture. Return to a boil and cook, stirring often, until thickened, 2 to 3 minutes. Stir in rice and broccoli; return to a boil and cook until the broccoli is tender, about 2 minutes. Stir in the chicken, cheese, salt and pepper. Sprinkle onions on top.

Step 4
Transfer the pan to the oven. Bake until the casserole is browned and bubbling, 10 to 12 minutes. Let cool for 5 minutes before serving.