1 pound ground pork, (or ground turkey or ground beef)
1 Tablespoon soy sauce
1 Tablespoon garlic powder
1 Tablespoon ground ginger
1/2 teaspoon pepper
1/2 teaspoon salt
1 bag coleslaw mix
1/2 cup chicken broth

On the Instant Pot, press the Sauté button. Wait until it's hot and then add pork. Add seasonings and soy sauce and brown meat. Drain extra fat from meat if needed.
Turn Instant Pot off and add chicken broth. Add bag of coleslaw mix on top and DO NOT stir. Lock lid in place and turn knob to sealing position.
Press the Manual or Pressure Cook button and set for 0 minutes.
When timer is up, preform a quick release. Open carefully and give everything a quick stir.
Dish into bowls, drizzle with favorite sauce, and serve!

RC: Steph Loaiza

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1 can (12 ounces) Coke, Pepsi or Dr. Pepper
2 cups ketchup
3 to 4 cloves garlic, minced
1 tablespoon mustard powder
1/2 yellow onion, chopped
5 pounds chicken pieces

In a large sauce-pot, combine all the ingredients with the chicken going in last. Cover pot and bring to boil; reduce heat and simmer for about 40 minutes or until chicken is tender, stirring occasionally. Easy & ONO!
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1 (3.9 oz) package instant chocolate pudding mix
3 cups milk, divided
1 (9”) graham cracker crust
1 (8 oz) package cream cheese, softened
1 (8 oz) tub frozen whipped topping (like Cool Whip), thawed and divided
1 cup powdered sugar
1 (3.4 oz) package instant vanilla pudding mix
1/2 cup chopped pecans or walnuts

In large bowl combine chocolate pudding mix with 1 & 1/2 cups milk. Pour into graham cracker crust and level with back of spoon.
In a clean bowl combine softened cream cheese with 2 cups whipped topping until smooth. Fold in powdered sugar. Spread over chocolate layer and level with back of spoon.
In same bowl combine vanilla pudding mix with remaining milk. Fold in remaining whipped topping. Spread over cream cheese layer. Sprinkle with nuts.
Refrigerate for at least 30 minutes then cut into slices to serve.

RC: Rose Heichelbech from 12tomatoes.com
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2 tablespoons olive oil
half an onion, chopped
2 cloves garlic, chopped
1 head of cauliflower, chopped into about 5 cups of chunks or florets
1 cup cashews
1 tablespoon turmeric
7–8 cups water
2 teaspoons salt
a squeeze of lemon juice

Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant. Add 4 cups of water and salt. Simmer until softened. Transfer the soup to a blender and blend into a creamy consistency. It’s best to do this in batches. Return to the soup pot and add any additional water if you need to thin it out. Also a good time to season with more salt and a squeeze of lemon juice. Enjoy.


RC: Lindsay Ostrom from pinchofyum.com
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2 tablespoons olive oil
half an onion, chopped
2 cloves garlic, chopped
1 head of cauliflower, chopped into about 5 cups of chunks or florets
1 cup cashews
1 tablespoon turmeric – see notes
7–8 cups water
2 teaspoons salt
a squeeze of lemon juice

Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant. Add the water (I usually start with 4 cups) and salt. Simmer until softened. Transfer the soup to a blender and blend into a creamy consistency. It’s best to do this in batches. Return to the soup pot and add any additional water (remaining 2-3 cups) if you need to thin it out. Also a good time to season with more salt and a squeeze of lemon juice. Enjoy.

RC: Lindsay Ostrom from pinchofyum.com
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