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A light chicken salad with the sweetness of dried cranberries and the crunch of pecans can be served as a sandwich filling or eaten as is. Good immediately; even better if chilled for several hours.
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A twist on the Asian dish, this pasta salad combines beef and broccoli with rotini to make a satisfying main course.
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Branch out from standard BBQ pulled pork dinner dishes with these Asian flavors, easily cooked to perfection in your Instant Pot®.
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The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas.
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Corn tortillas are stuffed with a sweet potato and cream cheese filling and baked with enchilada sauce and cheese.
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Melted Monterey Jack cheese tops zucchini halves stuffed with a rich mixture of crabmeat and shrimp.
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Perennial favorite chicken soup gets a North African treatment with the addition of tomatoes, couscous and cumin.
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Black beans, corn, lettuce, avocado, and tortilla chips are layered and topped with salsa-ranch dressing in this Mexican-inspired layer salad.
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Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.
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This hearty salad made with grilled corn, white beans, fresh garden vegetables, and a light vinaigrette will taste like summer in a bowl.
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This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to clean up afterwards.
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Reduced fat ingredients make this yummy bruschetta especially loveable. Swiss cheese and onions lend their distinctive flavors to appetizers that are impossible to resist.