Cook the potatoes:

• Boil cut potatoes in salted boiling water until they easily fall from a knife pierced into them. Allow to cool, then dice and place in a large bowl.

Cook the eggs:

• Bring a medium pot of water to a boil (large enough to accommodate all the eggs in a single layer). As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer. Meanwhile set up a bowl of ice water, large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to immediately transfer the eggs to the bowl of ice water. Peel and chop when cool enough to handle.

Cook the macaroni:

• Bring a large pot of water to a boil. Add salt. Cook macaroni according to package instructions, drain, then rinse with cold water and set aside.

Make the sauce:

• In a small bowl mix together the sauce ingredients. Add the onion, eggs, carrots, peas, and macaroni to the bowl with the potatoes. Mix in dressing until thoroughly combined. Check seasonings.

• In a stock pot, add in butter and olive oil and melt together. Add onions and celery to the stock pot and allow them to soften and become translucent. Stir occasionally. While that is going on, peel and dice the neck of one butternut squash. Set aside.
• Add thyme and garlic to the stock pot and stir in.
• Add in the cubed butternut squash and allow the simmer in the bottom of the pan so that squash softened and the edges start to brown slightly. About 5 minutes.
• Pour in low sodium chicken broth. Bring soup to a simmer. Once simmering, add in cheese tortellini. Add in spinach and allow to wilt. Simmer for two minutes. Then serve.

• Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
• When hot add the onions and mushrooms, sautéing for several minutes.
• Meanwhile, cut the chicken into bite-sized pieces and season with salt and pepper. Add to the pot with the vegetables and stir. Lightly pat mixture into an even layer.
• Add the rice on top of the chicken, again in an even layer.
• Next add the stock and white wine.
• Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
• When finished press Cancel and use the quick release method to release the pressure.
• Remove the lid and stir in the broccoli and the peas and carrots. Place the lid back on and let stand 5 minutes.
• Remove lid and stir in the parmesan cheese and remaining tablespoon butter.
• Serve immediately with additional parmesan cheese if desired.