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This easy Instant Pot® dinner is made with ground beef, black beans, corn, and rice. Top with cheese and serve in lettuce wraps.
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This new school staple makes you feel super healthy and tastes great!
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A salad bowl of crisp iceberg lettuce is topped with cooked chicken, mushrooms, bacon, and gently-cooked eggs, and served warm for a nice lunch for two.
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Quinoa and cabbage are tossed in a spicy and sweet dressing creating a refreshing Asian-inspired salad.
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Corn kernels pan-fried with fajita seasoning are tossed with black beans, jalapeno, and lime and orange juice for a tangy and spicy salad.
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Michel Nischan's supermoist beet cake is layered with a silky, rich whiskey custard.
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Savory shredded chicken layered with fresh spinach, creamy Alfredo sauce, melted mozzarella, ricotta, Parmesan cheese and lasagna noodles.
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We have a large garden and I love to use all the fresh vegetables I can, a lot of the ingredients in this salad we have in our garden, it is so good.
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Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.
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Seasonings are folded into thinly pounded pork tenderloin to produce tender layers of flavor in Chef John's recipe for next-level pan-fried pork cutlets.
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Wontons are a great meal or appetizer. Once they have been put together you can either fry them or steam them, both ways are delicious.
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These black bean burgers feature the flavors of cumin, chili powder, garlic, liquid smoke flavoring, and ranch dressing mix.