4 Ingredient Instant Pot Shredded Chicken Tacos

hey everyone!! welcome back 
step now a lot of you asked for dump and go recipes so today I'm sharing with you the easiest humble go recipe it's my shredded chicken tacos

Italian Pasta Salad

Italian Pasta Salad is always a winner with tri-color rotini pasta loaded with sliced cherry tomatoes, fresh basil, black olives, quartered salami, and diced mozzarella cheese. It’s so versatile and always a winner!

ITALIAN PASTA SALAD RECIPE
I’ve always loved a delicious cold pasta salad in the summertime! It’s perfect for potlucks, cookouts, pool parties; you name it. Pretty much any get together you can think of, and I guarantee you this pasta salad will be gone in no time. Seriously, it’s that good. And have I mentioned how easy it is, yup, that too!

Italian pasta salad can be made up to one day in advance and then add the sliced tomatoes until it is ready to serve. I find it keeps them fresher a little bit longer.

WHAT GOES INTO A COLD PASTA SALAD?
I love this pasta salad recipe so much because of how versatile it is! The ingredients are pretty straightforward and you can customize it to how you like it:

• cherry tomatoes
• salami
• black olives
• bell peppers
• fresh basil
• red onions
• tri-colored rotini (adds so much color!)
• mozzarella cheese

Ingredients

• 12 ounces tri-color rotini pasta
• 1 pint cherry tomatoes, halved
• 6 ounce can of black olives, drained and sliced
• 1 green bell pepper, chopped
• 1 small red onion, chopped
• 8 ounces salami, diced into quarters
• 1/4 cup fresh basil, chopped
• 8 ounces mozzarella cheese, diced into cubes
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp Italian seasoning
• 1 cup Italian dressing

Instructions

1. Cook the tri-color rotini pasta according to package instructions. Drain and rinse the pasta with cold water and set aside to allow pasta to cool.
2. In a large bowl, add cooled pasta, cherry tomatoes, black olives, bell pepper, red onion, salami, basil, mozzarella cheese, salt, pepper, Italian seasoning, and Italian dressing and mix together until combined.
3. Place a covering on the large bowl and place in the refrigerator for at least 2 hours to allow the flavors to combine.
4. Serve immediately.

Loaded Potato Casserole

A loaded potato casserole recipe that tastes phenomenal and it’s so easy to put together! Everyone will be coming back for seconds! 

I cannot believe how quickly July has gone. Wait…I can’t believe how quickly this summer has gone by! Before you know it, fall will be here.

I am not a huge fan of fall besides having pumpkin and caramel in just about everything. Those are the only two that I truly look forward to in fall. After that, I look forward to the spring when the flowers start to blossom and the temperatures start rising.

Ingredients

• 6 russet potatoes, sliced into ¼" slices
• salt and pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey cheese
• 8 slices bacon, cooked and crumbled
• 2 cups milk
• 2 large eggs
• fresh or dried parsley, to garnish (optional)

Instructions

1. Preheat oven to 375 degrees. Butter two 9-inch pie pans. Set aside.
2. Layer half of the potato slices in the dish, overlapping slightly. Season with salt and pepper. Sprinkle the cheeses on top of the potatoes and add the crumbled bacon pieces. Add the other half of the potato slices on top of the cheese.
3. In a small bowl, mix together the milk and eggs. Pour half of the mixture over top of the potatoes.
4. Remove the steps above for the second 9-inch pie pan.
5. Sprinkle the parsley on top (optional).
6. Cover with foil and bake for 90 minutes, or until the custard, eggs and milk, are cooked and set. Allow the dish to rest for 15-20 minutes before serving.

PIONEER WOMAN’S POTATOES AU GRATIN

Potatoes au gratin loaded with cheese, cream and garlic. An easy no fuss no mess delicious weeknight meal. (and the perfect side dish to your holiday meal)

Ingredients

• 2 tablespoons butter, room temperature
• 6-7 small potatoes, scrubbed clean
• 1/2 cup whole milk
• 1 1/2 cups heavy cream
• 2 tablespoons all purpose flour
• 3-5 garlic cloves, minced
• 1 teaspoon salt
• pepper
• 1+1/2 cups shredded sharp cheddar (I used white cheddar)
• fresh chives, thinly sliced

Instructions

1. Preheat the oven to 400 degrees F. Butter a shallow baking dish and set aside.
2. Dice the potatoes. Place them in the buttered dish. Combine the milk and cream in a bowl. Add the flour, garlic, salt and pepper and whisk. Pour over potatoes.
3. Cover with foil and bake for 30 minutes. Remove the foil and and bake for another 20-30 minutes. Just before serving, sprinkle with cheese and bake for another 3-5 minutes or until cheese is melted and bubbly.
4. Sprinkle on the chives and serve immediately.

APPLE CRANBERRY WALNUT SALAD

Crisp apples, dried cranberries, feta cheese, and hearty walnuts come together in a fresh Autumn Apple Cranberry Walnut Salad.  An easy side dish for any favorite meal!

WHAT PEOPLE ARE SAYING ABOUT THIS APPLE CRANBERRY WALNUT SALAD
“Made this for a lunch at work to go with a Turkey & Cranberry Sandwich. It was delicious! Hands down the best salad of this kind I have ever tasted. The only thing I did alter was I only used half the dressing. Even had a couple people ask for the recipe, so I sent them here. 🙂 Yum I’ll be making this again before the week is out no doubt.” – Jennifer

“Yum! My mom makes a salad similar to this, so I knew I would like it. It turned out delicious. I followed the recipe exactly and used canola oil in the dressing.” – Katie

“I really liked this salad… I liked how the apply flavor complemented the salad but overall it was not a dressing I’d make again. All of your salads look so appetizing, and it’s fun to be able to choose one that will go with the main I’m making. Thanks for sharing.” – Allison

“This was such a delicious fall salad. I made it for my family, and they loved it. I think the best part was the dressing (which also tasted surprisingly very yummy over some plain chicken). I ended up throwing about 2 T of water and a peeled apple into my ninja to make the apple juice for the dressing. Soooo delicious. 🙂”

Ingredients

• 6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do)
• 1 red apple
• 1 green apple
• 1 cup walnuts, roughly chopped (such as Diamond of California)
• 1/3 cup crumbled feta cheese
• 1/3 cup dried cranberries

Dressing

• 1 cup apple juice
• 4 tablespoons apple cider vinegar (or white vinegar in a pinch)
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup oil

Instructions

1. Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
2. Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!

Notes
*I also love poppyseed dressing with this salad! **Recipe can easily be doubled or tripled for a larger group.

HONEY GLAZED BABY CARROTS

Honey brings in such a pleasant sweetness to these baby carrots in this easy 15-minute side dish – a perfect addition to your Thanksgiving spread!

With all the Thanksgiving goodies I’ve been posting lately, I figured it was time to take a break from all that comfort food and share a side dish that didn’t involve any kind of carbs or cheese. Although, carbs and cheese are probably the two greatest things in the world.

Still, these baby carrots come to a close second.

No, but really, with all the heavy potato dishes on your Thanksgiving table this year, these baby carrots really need to make an appearance as well. Baby carrots are a nutrition powerhouse, providing over 15 essential vitamins and minerals that are important for good health. So yes, although fat pants are required for Thanksgiving, it doesn’t hurt to add in some healthy vitamins along your way, especially when they’re glazed in honey.

Not only are these carrots chockfull of health benefiting compounds but this side dish comes together so quickly and easily! All you need to do is simmer these babies in a honey mixture and some fresh herbs until they’re nice and tender and that’s it! A 15-minute side dish that doesn’t take any kind of oven space, which, let’s be honest here, is a life saver on Thanksgiving day. And I promise you that even the pickiest of eaters will gobble these up on the big day!

INGREDIENTS:

• 2 tablespoons unsalted butter
• 1 (16-ounce) bag Grimmway Farms Baby Carrots
• 2 tablespoons honey
• 2 tablespoons brown sugar, packed
• 2 teaspoons fresh dill
• 2 teaspoons fresh thyme leaves

DIRECTIONS:

1. Melt butter in a large skillet over medium heat. Add carrots, honey,brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.*
2. Serve immediately.