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Ingredients
- 3 cups peel and chunk Yukon Gold Potato
- 1 cup Chicken Broth/Stock
- 1 pound Andouille Sausage
- 1 1/4 cups dice Onion
- 1 cup Grape Tomatoes
- 3/4 pounds Collard Greens
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
Serving Day Ingredients
- 1/4 cups juice Lemon
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 2 cups
- 252 Calories
- 10g Total Fat
- 4g Sat Fat
- 0g Trans Fat
- 45mg Cholesterol
- 1091mg Sodium
- 27g Total Carb
- 5g Fiber
- 4g Total Sugars (Includes 0g Added Sugars)
- 18g Protein
- 6 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Everyday Maven for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide potatoes among indicated number of freezer containers. Pour broth on the top of potatoes.
- Divide sausage, onions, tomatoes and collard greens on top of potatoes.
- Sprinkle with salt and pepper.
- Cover, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Prep from frozen
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given are based on 4 servings frozen using indicated containers. If you are using a different size/ shape container or more servings you may need to increase your cooking time.**
- Add frozen ingredients to Instant Pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 15 minutes.
- Naturally release pressure for 5 minutes then release any remaining pressure.
- Spritz with lemon juice before serving.