INGREDIENTS 1 cup water 2 pounds boneless skinless chicken thighs/breasts (or a combination of the two) 1 tsp seasoned salt 1/4 cup mustard 1/4 cup honey 1/2 cup mayonnaise 1 tsp black pepper Salt to taste Buns and sliced pickles for serving INSTRUCTIONS Pour water into the Instant Pot. Place trivet in the pot. Place the chicken on top of the trivet. Sprinkle the chicken with the seasoned salt. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes (thawed chicken) or 20 minutes (frozen chicken). When the time is up let the pot sit for 10 minutes and then move the valve to venting. In a bowl stir together the mustard, honey, mayonnaise and pepper. Use tongs to place the chicken into the bowl. Shred up the chicken and coat it with the sauce. Salt to taste. Serve chicken hot or cold on top of buns with sliced pickles.

INGREDIENTS Kosher salt 1 pound dried angel hair pasta 3 tablespoons olive oil 3 GARLIC cloves, sliced 1 (28-ounce) can crushed San Marzano tomatoes with juices 1 tablespoon crushed red pepper flakes 1 tablespoon UNSALTED BUTTER 1/4 cup FRESH FLAT-LEAF PARSLEY leaves, chopped 1/2 cup freshly grated PARMESAN cheese INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over low heat. Add the olive oil, garlic, and a pinch of salt. Cook until the garlic becomes aromatic, about 1 minute. Add the tomatoes with juices and red pepper flakes, increase the heat to medium-high, and cook for 2 minutes. Add the cooked pasta to the pan, stirring the noodles into the sauce. Add a splash or two of the pasta water if the sauce looks too dry. Remove from the heat and stir in the butter, parsley, and parmesan. Serve immediately.

INGREDIENTS 1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix 6 pork loin rib chops, about 1 inch thick 1 dash paprika (Optional) Salt to taste Fresh cracked black pepper to taste INSTRUCTIONS Preheat the oven to 450 degrees F. In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the pork chops on both sides with the seasoning mixture. Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160 degrees F is reached. Serve immediately.

INGREDIENTS 1 lb. 90% lean ground beef 1 cup Panko crumbs 1/2 cup diced yellow onion 1/2 cup milk 1 large egg beaten 2 tbsp. ketchup 1 tbsp. Worcestershire sauce 1 tsp. dried parsley leaves 3/4 tsp. salt 1/2 tsp. garlic powder 1/4 tsp. ground black pepper 1/4 tsp. fresh dill 2 sticks celery, chopped For the Topping: 1/4 cup ketchup 2 tbsp. packed light brown sugar 1 tbsp. apple cider vinegar INSTRUCTIONS Preheat oven to 350 F In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.* Add the meat mixture to a loaf pan with parchment paper. Pat the meat down into an even layer. In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer. Bake uncovered until internal temp reads 150-155°, about 25 minutes. Increase temp to 425, continue cooking until carmelized, about 15 mins. Let the meatloaf rest for 8-10 minutes before serving (or it may break apart). NOTES *Be sure to mix the meat really well. This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy. ...

INGREDIENTS 1 pound tri-colored spiral pasta 6 tablespoons salad seasoning mix 1 (16 ounce) bottle Italian-style salad dressing 2 cups cherry tomatoes, diced 1 green bell pepper, chopped 1 red bell pepper, diced 1/2 yellow bell pepper, chopped 1 (2.25 ounce) can black olives, chopped INSTRUCTIONS In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Whisk together the salad spice mix and Italian dressing. In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

INGREDIENTS 1 (16 ounce) package farfalle (bow tie) pasta 1 tablespoon olive oil 1 pound bulk Italian sausage 2 cloves garlic, minced 2 1/2 cups chicken broth 1/8 teaspoon crushed red pepper flakes 1 bunch broccoli rabe, trimmed 1/4 cup butter 1 1/2 cups grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon black pepper INSTRUCTIONS Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes. When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve. Nutrition Facts Per Serving: 393 calories; protein 18.6g; carbohydrates 35.9g; fat 19.8g; cholesterol 43.3mg; sodium 707.4mg. ...

INGREDIENTS cooking spray Filling 1/3 cup water 1/4 cup white sugar 3 cups chopped rhubarb Topping 1/2 cup old-fashioned oats 2 tablespoons whole wheat flour 1 teaspoon ground cinnamon 4 teaspoons pure maple syrup, room temperature 2 teaspoons unsalted butter, melted Crust 2/3 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons unsweetened cashew milk, room temperature 1 tablespoon unsalted butter, melted 1 teaspoon vanilla extract 4 tablespoons white sugar INSTRUCTIONS Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x4-inch loaf pan with nonstick cooking spray. Mix water and sugar in a deep saucepan, making sure sugar is completely mixed in. Bring to a low boil over medium heat. Stir in rhubarb and let simmer, uncovered, until rhubarb becomes mushy, about 10 minutes. Add a couple tablespoons water if needed to help soften. Remove from heat and set rhubarb aside in a bowl. Stir oats, whole wheat flour, and cinnamon together in a bowl. Make a well in the center of the oat mixture. Pour in maple syrup and butter; stir until all ingredients are incorporated. Set topping aside. Whisk all-purpose flour, baking powder, and salt for crust together in a small bowl. Whisk cashew milk, butter, and vanilla extract together in a bowl. Stir in sugar. Pour into crust flour mixture, stirring just until incorporated. Press crust into the bottom of the prepared pan using a spatula; wet your spatula with water to prevent sticking. Spread rhubarb filling evenly over the crust. Sprinkle oat topping mixture on top of rhubarb. Bake in the preheated oven until juices are bubbling and crust is golden, 15 to 19 minutes. Let cool completely to room temperature in the pan. Let bars rest for at least 3 hours before slicing and serving. Cook’s Notes You can use millet flour instead of whole wheat flour, coconut oil instead of butter, and gluten-free flour instead of all-purpose, if you’d like. ...

INGREDIENTS cooking spray 1 tablespoon olive oil 1 cup chopped green bell pepper 1/2 cup chopped onion 1/2 cup chopped celery 1 (16 ounce) package hot dogs, halved lengthwise and cut into 1-inch pieces 1 (15 ounce) can chili with beans 1 (8.5 ounce) package cornbread mix 1 egg, beaten 1/3 cup milk INSTRUCTIONS Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray. Heat olive oil in a large skillet over medium heat; cook and stir green bell pepper, onion, and celery in hot oil until onion is translucent, about 5 minutes. Stir in hot dog pieces and cook and stir until hot dogs begin to brown, 6 more minutes. Stir in the chili and heat the mixture thoroughly. Beat cornbread mix, egg, and milk in a bowl with a spoon until batter is just moistened, and spread half the cornbread batter into the prepared baking dish. Top batter with the hot dog mixture; spread remaining half of cornbread batter over the top. Bake in the preheated oven until casserole is bubbling and cornbread topping is golden brown, about 25 minutes. Let stand for 5 minutes before serving. NUTRITION FACTS Per Serving: 397 calories; protein 13.1g; carbohydrates 30.9g; fat 24.9g; cholesterol 63.4mg; sodium 1411.6mg. ...

INGREDIENTS 1 tablespoon vegetable oil 1 pound ground turkey 2 (10.75 ounce) cans low sodium tomato soup 2 (15 ounce) cans kidney beans, drained 1 (15 ounce) can black beans, drained 1/2 medium onion, chopped 2 tablespoons chili powder 1 teaspoon red pepper flakes 1/2 tablespoon garlic powder 1/2 tablespoon ground cumin 1 pinch ground black pepper 1 pinch ground allspice Salt to taste INSTRUCTIONS Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain. Coat the inside of a Crock Pot with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt. Cover, and cook 8 hours on Low or 4 hours on High.

INGREDIENTS 1 pound cremini mushrooms 1 large sweet Vidalia or yellow onion (about 12 ounces) 2 cloves garlic 2 tablespoons unsalted butter 2 tablespoons olive oil 1/2 teaspoon kosher salt, divided, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 1 medium lemon 1/4 bunch fresh parsley 1/4 cup dry white wine, such as sauvignon blanc INSTRUCTIONS Trim and thinly slice 1 pound cremini mushrooms into 1/4-inch pieces. Halve 1 large sweet Vidalia or yellow onion, then slice into 1/4-inch-thick half-moons. Mince 2 garlic cloves. Heat a large skillet over high heat. Add 2 tablespoons unsalted butter and 2 tablespoons olive oil. When the butter melts, add the mushrooms and 1/4 teaspoon of the kosher salt. Cook, stirring occasionally, until the mushrooms release their liquid and the liquid is almost evaporated, 5 to 10 minutes. Add the onion and season with the remianing 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onions and mushrooms are tender and golden-brown in spots, 7 to 10 minutes. Meanwhile finely grate the zest from 1 medium lemon until you have 1/2 teaspoon. Juice the lemon until you have 2 tablespoons. Pick and finely chop the leaves from 1/4 bunch fresh parsley until you have 2 tablespoons. Add the garlic to the onion and mushroom mixture and cook, stirring often, until golden and fragrant, about 1 minute. Add 1/4 cup dry white wine and coo until completely evaporated, 1 to 2 minutes. Remove the skillet from the heat. Add the lemon juice, lemon zest, and parsley and toss to combine. Taste and season with more kosher salt and black pepper as needed. NOTES Substitutions: The white wine can be substituted with red wine or a fortified wine such as marsala, sherry, or vermouth, which will provide a more distinct flavor profile. Replace the parsley with any leafy, tender green herb such as cilantro, basil, or dill. Tarragon is also a lovely substitution but a stronger herb, so start with 1 1/2 tablespoons and add more as needed. ...