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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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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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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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Melted Monterey Jack cheese tops zucchini halves stuffed with a rich mixture of crabmeat and shrimp.
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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 is a great alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor.
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A pound of fresh mushrooms along with lots of bell peppers and onions gives full-bodied flavor to this vegetable lasagna.
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Here, all the mouthwatering Greek salad essentials are stuffed into portable lemony, fresh, and crisp pita pockets.
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A sweet-savory soy sauce marinade sets the stage for these cream cheese and green onion-stuffed salmon fillets or steaks. Oven-baked, and finished with a splash of teriyaki sauce and a sprinkling of sesame seeds, they guarantee applause for the cook.
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Spinach and cheese-filled tortillas are topped with creamy Alfredo sauce and mozzarella cheese for an Italian-inspired enchilada dinner.